Feeding lambs hazelnut skin and linseed decreases meat lipid oxidation during in vitro digestion

Abstract

The present study aimed to evaluate the effect of the inclusion in lamb diet of hazelnut skin (H diet), extruded linseed (L diet), or a combination thereof (HL diet) on the oxidative stability of cooked and in vitro digested lamb meat compared to a basal diet (C diet). A significant decrease of 46.1 % and 40.9 % in lipid hydroperoxides was attended after in vitro digestion in lamb meat from the L and H diets with respect to C diet. Moreover, the HL diet was the most effective in decreasing the TBA-RS value after intestinal digestion (23.3 % decrease compared to C diet). Five different phenolic- and four tocopherol-derived metabolites were identified whose amount was greater in meat from supplemented diets. Furthermore, the inclusion of hazelnut skin in the lamb diet resulted in higher amount of endogenous antioxidants (carnosine and reduced glutathione) in raw meat.

Keywords: Antioxidants; Lamb meat; Lipid hydroperoxides; Mass spectrometry; Metabolites; Oxidative stability; Phenolic compounds.