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, M. Bella, L. Biondi, Manuel Scerra, Guido Mangione, Antonio Natalello
Abstract
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.