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Simple Summary: In ruminant nutrition, the use of by-products, such as carob pulp which is rich in polyphenols, may be an alternative to traditional ingredients, providing additional antioxidant effects. This study examined the impacts of dietary carob pulp inclusion (0 vs. 20%) and vitamin E (40 vs. 300 international units/kg of feed) on the quality and shelf-life of lamb meat stored up to 15 days. The study found that neither carob pulp nor vitamin E significantly affected carcass traits. While carob pulp slightly altered fatty acid composition and reduced α-tocopherol in meat, it did not impact colour, lipid oxidation, or microbial count. High vitamin E supplementation increased α-tocopherol content, improving colour and reducing lipid oxidation. Additionally, high vitamin E diets contributed to control bacterial growth during storage. The lambs' sex had minor effects on meat quality. Overall, the study concluded that 20% carob pulp inclusion in lamb diets is feasible, but high levels of vitamin E/kg of feed are necessary to extend shelf-life under modified atmosphere packaging. 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. [ABSTRACT FROM AUTHOR]

Simple Summary: To ensure long-term sustainability, the meat industry seeks to apply more sustainable practices like replacing imported traditional feedstuff (i.e., cereals) with low-cost local resources. In this sense, carob pulp (Cp), a Mediterranean by-product rich in polyphenols, represents a potential alternative to feed pigs. Polyphenols exhibit antioxidant properties comparable to vitamin E (Vit E) but may impair animal growth in high doses. This study evaluated the influence of supplementing fattening pig diets with 20% Cp and high doses of Vit E (300 IU/kg) on growth performance, economic results, physiological parameters, nutrient digestibility, and animal behaviour. While no synergistic effect between Cp and Vit E was observed, incorporating 20% Cp in pig diets during the last 40 days of the fattening period is feasible without compromising growth performance, physiology, or behaviour. However, crude protein digestibility and the feeding cost were negatively affected by Cp inclusion. Supplementation with Vit E, although not improving pig performance, increased α-tocopherol deposition in blood, potentially enhancing the antioxidant tissue profile and meat quality. 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. [ABSTRACT FROM AUTHOR]