Dietary hazelnut skin prevents lipid oxidation in lamb enriched in omega-3 polyunsaturated fatty acids.
Martino Musati, Antonino Bertino, Marco Sebastiano Cannone, Fabrizio Mangano, Giuseppe Luciano, Alessandro Priolo, Marco Sebastiano Bella, Luisa Biondi, Manuel Scerra, Guido Mangione, Antonio Natalello
Author Information
Martino Musati: Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, via Santa Sofia 100, 95123 Catania, Italy.
Antonino Bertino: Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, via Santa Sofia 100, 95123 Catania, Italy.
Marco Sebastiano Cannone: Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, via Santa Sofia 100, 95123 Catania, Italy.
Fabrizio Mangano: Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, via Santa Sofia 100, 95123 Catania, Italy.
Giuseppe Luciano: Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, via Santa Sofia 100, 95123 Catania, Italy.
Alessandro Priolo: Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, via Santa Sofia 100, 95123 Catania, Italy.
Marco Sebastiano Bella: Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, via Santa Sofia 100, 95123 Catania, Italy.
Luisa Biondi: Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, via Santa Sofia 100, 95123 Catania, Italy.
Manuel Scerra: Dipartimento di Agraria, Produzioni Animali, University of Reggio Calabria, Via dell'Universit��, 25, 89124 Reggio Calabria, Italy.
Guido Mangione: Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, via Santa Sofia 100, 95123 Catania, Italy. Electronic address: guido.mangione@unict.it.
Antonio Natalello: Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, via Santa Sofia 100, 95123 Catania, Italy.
The aim of this study was to investigate the effect of partially replacing maize with hazelnut skin and linseed, alone or in combination, on the oxidative stability of lamb. Forty lambs were randomly assigned to 4 treatments and fed: a conventional cereal-based diet (C), or the same diet with 15 % of hazelnut skin (HS), or 8 % of extruded linseed (LS), or 7.5 % of hazelnut skin plus 4 % of linseed (H + L) as partial replacement of maize. After 60 days of feeding trial, lambs were slaughtered, and hydrophilic antioxidant capacity and fat-soluble vitamins content were evaluated in fresh meat. Colour stability, lipid and protein oxidation were assessed during 7 days of refrigerated storage. Dietary combination of hazelnut skin and linseed increased the content of tocopherols (P < 0.001) and of n-3 polyunsaturated fatty acids (PUFA n-3; P < 0.001), while reducing lipid oxidation (TBARS value) during 7 days of storage (P < 0.001). Feeding lamb with hazelnut skin and/or linseed did not affect meat hydrophilic antioxidant capacity, colour stability, nor the formation of hydroperoxides, thiols, or carbonyls (P > 0.05). These results suggest that vitamin E provided by hazelnut skin contributed to delay lipid oxidation in meat, despite the higher concentration of n-3 PUFA.
