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Effect of different dietary tannin extracts on lamb growth performances and meat oxidative stability: comparison between mimosa, chestnut and tara

Published online by Cambridge University Press:  10 July 2018

B. Valenti ,
A. Natalello ,
V. Vasta ,
L. Campidonico ,
V. Roscini ,
S. Mattioli ,
M. Pauselli ,
A. Priolo ,
M. Lanza  and
G. Luciano Open the ORCID record for G. Luciano [Opens in a new window]
B. Valenti
Affiliation:
Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
A. Natalello
Affiliation:
Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
V. Vasta
Affiliation:
Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
L. Campidonico
Affiliation:
Dipartimento di Scienze Agrarie, Alimentari e Agro-Ambientali, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
V. Roscini
Affiliation:
Dipartimento di Scienze Agrarie Alimentari e Ambientali, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
S. Mattioli
Affiliation:
Dipartimento di Scienze Agrarie Alimentari e Ambientali, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
M. Pauselli
Affiliation:
Dipartimento di Scienze Agrarie Alimentari e Ambientali, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
A. Priolo
Affiliation:
Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
M. Lanza
Affiliation:
Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
G. Luciano*
Affiliation:
Dipartimento di Scienze Agrarie Alimentari e Ambientali, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
*
†E-mail: [email protected], [email protected]
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Abstract

Little information is available on the effects of different sources of tannins on ruminant product quality. Nowadays several tannin-rich extracts, produced from different plants, are available and contain tannins belonging to different chemical groups, but most of these have not been used so far as feed supplements. The present study aimed at comparing the effects of feeding three tannin extracts (one containing condensed tannins and two containing hydrolysable tannins) to lambs on growth performances and meat oxidative stability. Comisana male lambs were divided into four groups (n=9 each) and were fed for 75 days: a concentrate-based diet (CON), or CON supplemented with 4% tannin extracts from either mimosa (MI; Acacia mearnsii, De Wild; condensed tannins), chestnut (CH; Castanea sativa, Mill; hydrolysable ellagitannins) or tara (TA; Cesalpinia spinosa, (Molina) Kuntze; hydrolysable gallotannins). Only CH reduced growth rate, final weight, carcass weight and feed intake (P<0.05). Tannins did not affect the concentration of the main fatty acid classes and the peroxidability of the intramuscular fat (P>0.05). The TA diet increased (P<0.001) the concentration of γ-tocopherol in muscle and tended to increase that of α-tocopherol (P=0.058). Oxidative stability of raw and cooked meat, or of meat homogenates incubated with pro-oxidants, was not affected by the extracts. These results, compared with those reported in the literature, highlight that some effects of tannins cannot be easily generalized, but may strictly depend on their specific characteristics and on conditions inherent to the basal diet and the metabolic status of the animals.

Keywords

meat oxidationfatty acidstocopherolshydrolysable tanninscondensed tannins
Type
Research Article
Information
animal , Volume 13 , Issue 2 , February 2019 , pp. 435 - 443
Copyright
© The Animal Consortium 2018 

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