CHANGES IN THE OXIDATIVE STABILITY IN LIPIDS AND PROTEINS DURING STORAGE IN MEAT OF LAMBS FED DIFFERENT PROTEIN SOURCE IN THE DIET

Teodora Popova, Penka Marinova

Abstract: Changes in the lipid and protein oxidative stability during refrigerated storage are studied in m. Semimembranosus и m. Supraspinatus in male lambs fed sunflower meal, rapeseed meal and dried distillers’ grain with solubles (DDGS). The diet composition influenced significantly the amount of lipid oxidation products on the 24 h (Р<0.01) and 6-th day (Р<0.05) as well as the carbonyl compounds on the 6-th day of storage (Р<0.05). The type of the muscle affected significantly the oxidative changes of the lipids and proteins as in both components the differences in the accumulated substances are significant on the 48th h of the storage (Р<0.01; 0.001). The dynamics of the lipid oxidation in both muscles shows differences (Р<0.05) in the amount of the oxidation products
in the group fed sunflower meal between 24 th h and 6th day of storage. In the three groups increase in the contents of the carbonyls between 24h and 6th day in m. Semimembranosus (P<0.05) as well as between 48th h and 6th day (P<0.05) in m. Supraspinatus were found.

Keywords: DDGS; lambs; muscles; oxidation; rapeseed meal; sunflower meal

Date published: 2023-02-01