Meat oxidative stability in lambs given almond skin to partially replace maize

Area of Science:

• Animal Science
• Food Science
• Nutritional Science

Background:

• Almond skins are a byproduct with potential antioxidant properties.
• Investigating alternative feed ingredients is crucial for sustainable livestock production.
• Understanding the impact of dietary components on meat quality is essential for consumers.

Purpose of the Study:

• To evaluate the effects of dietary almond skin on the oxidative stability of lamb meat.
• To determine if almond skin can be used as a maize substitute in lamb diets.
• To assess the impact on meat's antioxidant capacity, color, and lipid oxidation.

Main Methods:

• Lambs were fed diets with 0, 140, or 280 g/kg of almond skin for 56 days.
• Meat samples were analyzed for vitamin and hydrophilic antioxidant capacity.
• Color and lipid oxidation were assessed over 7 days of refrigerated storage.

Main Results:

• Almond skin inclusion modulated meat's antioxidant capacity differently across assays.
• A reduction in total tocopherol content was noted at the higher almond skin level (280 g/kg).
• Dietary treatments did not significantly affect meat color or overall lipid oxidation, though TBARS values tended to increase at 280 g/kg.

Conclusions:

• Incorporating 140 g/kg of almond skin into lamb diets is a viable strategy for replacing maize.
• This level of almond skin inclusion does not adversely affect meat's oxidative stability.
• Higher almond skin inclusion (280 g/kg) may have some detrimental effects on antioxidant properties.