This study aimed to assess the impact on growth, economic results, apparent nutrient digestibility (CTTAD), physiological variables, and animal behaviour when 214 fattening pigs (78 ± 8.5 kg of initial body weight and 130 ± 4.5 days of age) of both sexes (gilts and boars) were fed two levels of carob pulp (Cp, 0 vs. 20%) and two doses of vitamin E (Vit E, 30 vs. 300 IU/kg) for 40 days. No interaction effects between factors studied (Cp, Vit E, and sex) were observed on the variables. Most productive traits were unaffected by Cp or Vit E inclusion. However, the Cp increased the feed conversion ratio during the first 20 days. The Cp group showed a higher CTTAD of ether extract and hemicellulose but lower CTTAD of crude protein. Pigs fed Cp had a lower plasmatic urea content than the control group. The high Vit E doses increased the CTTAD of every nutrient and the plasmatic α-tocopherol content. The pigs fed Cp tended to spend more time eating in the early morning, likely to mitigate tannins’ astringent effects. Dietary inclusion of 20% Cp in finishing high-conformation pigs is possible without affecting overall performance though it reduces nutrient CTTAD and increases feeding cost. Supra-nutritional doses of Vit E do not affect pig performance but increase the α-tocopherol deposition with potential antioxidant effects.

This study aimed to evaluate the impact of the dietary by-product rich in polyphenols (Carob pulp, Cp) and supra-nutritional level of vitamin (Vit) E on pork quality and shelf-life of meat stored in modified atmosphere packaging for 15 days. A total of 44 pigs (entire males and gilts, 170 ± 4.5 days of age and 127.8 ± 3.6 kg of body weight) were randomly selected from a larger group (one pig per pen). Pigs were fed ad libitum with one of four diets in a 2 × 2 factorial arrangement, with two feed inclusion levels each for Cp (0 vs. 20 %) and Vit E (30 (Low) vs. 300 IU/kg of feed (High)) for 40 days. No interactions between Cp and Vit E were detected for most variables assessed. Meat colour attributes evolved regardless of diet or sex, although metmyoglobin formation was preserved until 13 days. The Cp diets did not affect malondialdehyde nor α-tocopherol content in meat. High Vit E limited the malondialdehyde production up to 13 days and increased 1.8-fold the muscle α-tocopherol content compared to Low Vit E. The 20 %-Cp group tended to reduce total aerobic microbial count compared to 0 %-Cp group after 15 days of storage. Including Cp slightly affected the meat fatty acid (FA) profile, whereas Vit E did not modify it. Entire males presented higher content of polyunsaturated FA than gilts. Including 20 % Cp into pigs' diets does not impair meat quality, while High Vit E reduces lipid oxidation but not meat discolouration.

There is a growing interest in using by-products rich in polyphenols, such as carob pulp (Cp, Ceratonia siliqua L.), as a dietary source of antioxidants for animals. This study assesses the effects of including Cp in lambs’ diet and meat display time (0, 7, 9, and 11 days) in modified atmosphere packaging on meat colour, fatty acid (FA) composition, tocopherol levels, and lipid oxidation values in the Semimembranosus muscle of 40 light lambs. The lambs were fed with concentrates supplemented with increasing Cp levels (0, 150, and 300 g/kg) for 45 days before slaughter. Metmyoglobin (MMb) and malondialdehyde (MDA) contents increased linearly with display time (p < 0.05), regardless of diet (p > 0.05). At 11 days of display, MMb (28 ± 0.8%) and MDA (0.6 ± 0.1 mg MDA/kg of meat) contents remained within the acceptable limits. The α-tocopherol content was lower in the 30% Cp group and meat (p < 0.05). Total saturated and monounsaturated FA contents (934 ± 64 and 823 ± 65 mg/100 g of meat, respectively) did not differ significantly among the groups. However, the meat from lambs fed with 30% Cp showed reduced levels of branched-chain FAs, while polyunsaturated FAs increased (p < 0.05) compared to the control lambs. The inclusion of Cp in the lamb’s diet, up to 30%, did not lead to meat deterioration and improved certain quality parameters, including a healthier FA profile. These findings highlight Cp’s potential as an alternative antioxidant source in animal diets.

The objective of this study was to evaluate the impact of dietary carob pulp (Cp, Ceratonia siliqua L.) and vitamin E (Vit E) on the quality and shelf-life of light lamb meat stored for a maximum of 15 days under modified atmosphere packaging (MAP). Forty-eight lambs (half females and half entire males, 25.3 ± 0.3 kg of body weight and 83 ± 5.8 days old) were randomly selected and slaughtered after an experimental fattening period with a 2 × 2 factorial design: 0 vs. 20% Cp and 40 vs. 300 IU of Vit E/kg of diet for 41 days. The carcass traits, fatty acid (FA) profile, antioxidant content, colour, lipid oxidation, and microbial count in the meat were evaluated. Scarce interactions between Cp and Vit E were observed on most of the variables studied. The dietary inclusion of Cp did not affect carcass traits (p > 0.05) but produced minor changes in the content of branched FA and reduced the α-tocopherol content in the meat (p < 0.05), while no impact was observed on discolouration or lipid oxidation (p > 0.05). High Vit E supplementation increased the yellowness of caudal fat and the α-tocopherol content, which limited discolouration and lipid oxidation (p < 0.05). Furthermore, the High Vit E diet (without Cp) controlled the psychrotrophic bacterial count after 15 days of storage. At slaughter, males were heavier than females but had lower carcass dressing (p < 0.05). The lambs’ sex had minor impacts on the quality and shelf-life of meat. This study demonstrated that there is no synergistic interaction between Cp and Vit E on lamb meat quality and shelf-life. Including 20% of Cp in lamb diets is feasible without impairing meat quality. Nevertheless, supplementation with 300 IU of Vit E/kg of feed is essential to extend the shelf-life of meat stored under MAP.

Se evaluaron parámetros de desempeño productivo y de calidad de la res y la carne de 18 novillos de raza Criollo Argentino (CrA), Braford (Bra) y la cruza F1 de CrA x Bra (F1). Los animales fueron sometidos a un engorde a corral durante 70 días y fueron sacrificados a una edad promedio de 19,3 meses. Los novillos Bra y F1 lograron mayor engrasamiento subcutáneo que CrA (8.05 vs 5.30 mm, P = 0.0008), aunque no se hallaron diferencias ­1 en el peso vivo definitivo (418 kg, P = 0.819), ni en la ganancia diaria de peso vivo (1.39 kg d , P = 0.8196) ni sobre el nivel de grasa intramuscular (1.78 %, P = 0.1085) entre genotipos. Las reses de CrA presentaron una tendencia a mayor índice de muscularidad (15.27 vs 14.21, P = 0.0521) y mayor proporción de cortes de carne vendible o cortes minoristas respecto a las de Bra y F1 (51.97 vs 50.56 %, P = 0.0001). Asimismo, las reses de CrA presentaron tendencia a mayor % de magro que las de Bra y F1 (61.19 vs 55.22 %, P = 0.0558), menor % de grasa subcutánea que Bra (7.39 vs 11.05 %, P = 0.0066) y menor % de grasa intermuscular que F1 (9.33 vs 13.90 %, P = 0.0361). La carne de Bra presentó mayores valores de luminosidad (L*) respecto a la de CrA y F1 (40.09 vs 36.19, P = 0.0095) y CrA presentó mayor índice de rojo (a*) respecto de ambos genotipos (18.32 vs 15.31, P = 0.0005), lo que resultó en diferencias de color entre CrA y Bra perceptibles por el ojo humano. Los demás parámetros de calidad de carne evaluados (pH, capacidad de retención de agua, pérdidas por cocción y dureza) no difirieron entre los genotipos estudiados.