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Albendea P, Guardiola F, Rafecas M, Vichi S, Barroeta AC, Verdú M, Tres A. Effect of Feeding Olive Pomace Acid Oil on Dark Chicken Meat Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance. Animals (Basel) 2023; 13:ani13081343. [PMID: 37106906 PMCID: PMC10134984 DOI: 10.3390/ani13081343] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 04/05/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
This study evaluated the effect of using olive pomace acid oil (OPAO) instead of crude palm oil (PO) or refined olive pomace oil (ROPO) on lipid composition, lipid oxidation, and quality of chicken meat. Broiler chickens were fed diets with 6% of PO, ROPO, or OPAO, and deboned legs with skin were sampled. Fresh and refrigerated (commercial conditions; 7 days) chicken meat samples were assessed for fatty acid (FA) composition, tocopherol (T) and tocotrienol (T3) content, lipid oxidative stability, 2-thiobarbituric acid (TBA) values, volatile compounds, color, and sensory acceptance. Using ROPO and OPAO led to meat richer in monounsaturated FAs and OPAO to lower α-T levels compared to PO. Oxidative stability, TBA values, volatile compounds, and overall acceptance of meat were not affected by diet. Refrigeration increased TBA values and some volatile compounds' concentrations, but it did not decrease redness or consumers' overall acceptance. Therefore, the OPAO used was an adequate fat source for chicken diets at 6%, as it produced dark meat lower in saturated FAs than PO without affecting lipid oxidation or overall acceptance. According to this, upcycling OPAO as an energy source in chicken diets would be possible, which can contribute to the sustainability of the food chain.
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Affiliation(s)
- Paula Albendea
- Nutrition, Food Science and Gastronomy Departament-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
| | - Francesc Guardiola
- Nutrition, Food Science and Gastronomy Departament-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
| | - Magdalena Rafecas
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
- Nutrition, Food Science and Gastronomy Departament-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Campus Diagonal, Universitat de Barcelona, Av. de Joan XXIII, E-08028 Barcelona, Spain
| | - Stefania Vichi
- Nutrition, Food Science and Gastronomy Departament-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
| | - Ana C Barroeta
- Animal Nutrition and Welfare Service (SNiBA), Animal and Food Science Department, Facultat de Veterinària, Universitat Autònoma de Barcelona, Edifici V, Travessera dels Turons, E-08193 Bellaterra, Spain
| | - Marçal Verdú
- Department of Animal Nutrition and Feed Industry, bonÀrea Agrupa, E-25210 Guissona, Spain
| | - Alba Tres
- Nutrition, Food Science and Gastronomy Departament-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
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Albendea P, Tres A, Rafecas M, Vichi S, Sala R, Guardiola F. Effect of Feeding Acid Oils on European Seabass Fillet Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance. AQUACULTURE NUTRITION 2023; 2023:6415693. [PMID: 36860977 PMCID: PMC9973161 DOI: 10.1155/2023/6415693] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 11/28/2022] [Accepted: 12/03/2022] [Indexed: 05/13/2023]
Abstract
Acid oils (AO) are fat by-products of edible oil refining with a high energetic value, being an interesting option for a more sustainable aquaculture nutrition. This study was conducted to evaluate the effects of the partial replacement of fish oil (FO) in diets by two AO instead of crude vegetable oils on the lipid composition, lipid oxidation and quality of fresh European seabass fillets, and after their commercial refrigerated storage for 6 days. Fish were fed with five different diets, the added fat being FO (100%) or a blend of FO (25%) and another fat (75%): crude soybean oil (SO), soybean-sunflower acid oil (SAO), crude olive pomace oil (OPO), or olive pomace acid oil (OPAO). Fresh and refrigerated fillets were assessed for fatty acid profile, tocopherol (T) and tocotrienol (T3) composition, lipid oxidative stability, 2-thiobarbituric acid (TBA) value, volatile compound content, color, and sensory acceptance. Refrigerated storage did not affect T + T3 total content but increased secondary oxidation products (TBA values and volatile compound contents) in fillets from all diets. The FO substitution decreased EPA and DHA and increased T and T3 in fish fillets, but the recommended human daily intake of EPA plus DHA could still be covered with 100 g of fish fillets. Both a higher oxidative stability and a lower TBA value were found in SO, SAO, OPO, or OPAO fillets, obtaining the greatest oxidative stability in OPO and OPAO fillets. Sensory acceptance was not affected by the diet or the refrigerated storage, while the differences found in color parameters would not be perceived by the human eye. According to the oxidative stability and acceptability of flesh, SAO and OPAO are adequate replacements of FO as energy source in European seabass diets, which implies that these by-products can be upcycled, improving the environmental and economical sustainability of aquaculture production.
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Affiliation(s)
- Paula Albendea
- Nutrition, Food Science and Gastronomy Department-XIA, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Av Prat de la Riba, 171., 08921 Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, 171., 08921 Santa Coloma de Gramenet, Spain
| | - Alba Tres
- Nutrition, Food Science and Gastronomy Department-XIA, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Av Prat de la Riba, 171., 08921 Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, 171., 08921 Santa Coloma de Gramenet, Spain
| | - Magdalena Rafecas
- Nutrition, Food Science and Gastronomy Department-XIA, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Av Prat de la Riba, 171., 08921 Santa Coloma de Gramenet, Spain
- Nutrition, Food Science and Gastronomy Department-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Av Joan XXIII, 27-31., 08028 Barcelona, Spain
| | - Stefania Vichi
- Nutrition, Food Science and Gastronomy Department-XIA, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Av Prat de la Riba, 171., 08921 Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, 171., 08921 Santa Coloma de Gramenet, Spain
| | - Roser Sala
- Animal Nutrition and Welfare Service (SNiBA), Animal and Food Science Department, Facultat de Veterinària, Universitat Autònoma de Barcelona, Travessera dels Turons., 08193 Bellaterra, Spain
| | - Francesc Guardiola
- Nutrition, Food Science and Gastronomy Department-XIA, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Av Prat de la Riba, 171., 08921 Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, 171., 08921 Santa Coloma de Gramenet, Spain
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Quantification of Antioxidant Ability Against Lipid Peroxidation with an ‘Area Under Curve’ Approach. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-016-2918-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Oxidative stability of a heme iron-fortified bakery product: Effectiveness of ascorbyl palmitate and co-spray-drying of heme iron with calcium caseinate. Food Chem 2016; 196:567-76. [DOI: 10.1016/j.foodchem.2015.09.031] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2015] [Revised: 09/08/2015] [Accepted: 09/10/2015] [Indexed: 01/10/2023]
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Magrinyà N, Bou R, Rius N, Codony R, Guardiola F. Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage. FOOD SCI TECHNOL INT 2015; 22:221-34. [PMID: 25990636 DOI: 10.1177/1082013215586915] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2014] [Accepted: 04/15/2015] [Indexed: 11/17/2022]
Abstract
This research evaluates the effects of adding a tocopherol mix (0 or 200 mg/kg), two nitrite sources (sodium nitrite or a nitrate-rich vegetable concentrate) and the use of Staphylococcus carnosus together with fermentation types that varied in temperature (12 h at 4 ℃ or 16 ℃) on different quality parameters and acceptability of cooked cured sausages after vacuum packing and storage at 4 ℃ for 120 days. In the presence of S. carnosus, residual nitrate and nitrite levels were reduced. Sausages containing vegetable concentrates and without S. carnosus resulted in higher amounts of residual nitrate and lower curing efficiency. The lowest values in redness and acceptability were observed in those sausages without starter cultures. The addition of tocopherols had no effect on oxidative status and susceptibility to oxidation. However, the highest amount of hydroperoxides was related with nitrite decreased formation. Overall, vegetable concentrates can be used as curing agents if fermentation with a nitrate-reducing starter culture is allowed.
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Affiliation(s)
- Núria Magrinyà
- Nutrition and Food Science Department, XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain
| | - Ricard Bou
- Nutrition and Food Science Department, XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA, Food Technol., Finca Camps i Armet, Monells (Girona), Spain
| | - Núria Rius
- Department of Health Microbiology and Parasitology, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain
| | - Rafael Codony
- Nutrition and Food Science Department, XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain
| | - Francesc Guardiola
- Nutrition and Food Science Department, XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain
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Alemán M, Bou R, Polo J, Rodríguez C, Tres A, Codony R, Guardiola F. Co‐spray‐drying of a heme iron ingredient to decrease its pro‐oxidant effect in lipid‐containing foods. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400377] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Mercedes Alemán
- Nutrition and Food Science Department–XaRTA–INSAFaculty of Pharmacy, University of BarcelonaBarcelonaSpain
| | - Ricard Bou
- Nutrition and Food Science Department–XaRTA–INSAFaculty of Pharmacy, University of BarcelonaBarcelonaSpain
| | - Javier Polo
- R&D Department, APC Europe S.A.Avinguda Sant Julià, Polígon Industrial El CongostGranollersSpain
| | - Carmen Rodríguez
- R&D Department, APC Europe S.A.Avinguda Sant Julià, Polígon Industrial El CongostGranollersSpain
| | - Alba Tres
- Nutrition and Food Science Department–XaRTA–INSAFaculty of Pharmacy, University of BarcelonaBarcelonaSpain
| | - Rafael Codony
- Nutrition and Food Science Department–XaRTA–INSAFaculty of Pharmacy, University of BarcelonaBarcelonaSpain
| | - Francesc Guardiola
- Nutrition and Food Science Department–XaRTA–INSAFaculty of Pharmacy, University of BarcelonaBarcelonaSpain
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Tres A, Magrinyà N, Bou R, Guardiola F, Nuchi C, Codony R. Impact of the oxidative quality of fish oils in feeds on the composition and oxidative stability of chicken and rabbit meat. Anim Feed Sci Technol 2014. [DOI: 10.1016/j.anifeedsci.2014.06.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Alemán M, Bou R, Tres A, Polo J, Codony R, Guardiola F. The effect of citric acid and ascorbyl palmitate in palm oil enriched with heme iron: A model for iron fortification in bakery products. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201300007] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Mercedes Alemán
- Nutrition and Food Science Department - XaRTA - INSA, Faculty of Pharmacy; University of Barcelona; Barcelona Spain
| | - Ricard Bou
- Nutrition and Food Science Department - XaRTA - INSA, Faculty of Pharmacy; University of Barcelona; Barcelona Spain
| | - Alba Tres
- Nutrition and Food Science Department - XaRTA - INSA, Faculty of Pharmacy; University of Barcelona; Barcelona Spain
| | - Javier Polo
- R&D Department APC Europe; S.A. Avinguda Sant Julià; Polígon Industrial El Congost; Granollers Spain
| | - Rafael Codony
- Nutrition and Food Science Department - XaRTA - INSA, Faculty of Pharmacy; University of Barcelona; Barcelona Spain
| | - Francesc Guardiola
- Nutrition and Food Science Department - XaRTA - INSA, Faculty of Pharmacy; University of Barcelona; Barcelona Spain
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Use of recovered frying oils in chicken and rabbit feeds: effect on the fatty acid and tocol composition and on the oxidation levels of meat, liver and plasma. Animal 2013; 7:505-17. [DOI: 10.1017/s1751731112001607] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Magrinyà N, Bou R, Rius N, Codony R, Guardiola F. Effect of fermentation time and vegetable concentrate addition on quality parameters of organic Botifarra Catalana, a cured-cooked sausage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:6882-6890. [PMID: 22690840 DOI: 10.1021/jf301218k] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The effects of the addition of two different sources of nitrite (pure NaNO2 or a nitrate-rich vegetable concentrate) and three different fermentation times with nitrate-reducing cultures (6, 12, or 24 h at 16 °C) on microbial counts, pH, residual nitrate and nitrite amounts, and susceptibility to oxidation of botifarra catalana sausage were studied. Moreover, curing efficiency, color, tocopherol and tocotrienol contents, oxidative status, and consumer acceptability of these sausages were assessed after vacuum packaging and storage at 4 °C for up to 180 days. Residual nitrate and nitrite amounts were lower than the limits established by the European Union for organic meat products. Longer periods of fermentation produced higher meat curing efficiency ratios, whereas consumer acceptability scores were highest for sausages with added vegetable concentrate. Storage of the sausages caused small quality changes. Therefore, these results indicate that vegetable concentrate is a useful alternative for organic cured-cooked meat products.
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Affiliation(s)
- Núria Magrinyà
- Nutrition and Food Science Department-XaRTA-INSA and ‡Department of Health Microbiology and Parasitology, Faculty of Pharmacy, University of Barcelona , Avinguda Joan XXIII s/n, 08028 Barcelona, Spain
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Tres A, Bou R, Codony R, Guardiola F. Moderately oxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on the oxidative stability of rabbit plasma, liver, and meat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:9112-9119. [PMID: 20681580 DOI: 10.1021/jf101635b] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The aim of this study was to assess the alterations in plasma, liver, and meat oxidative stability and α-tocopherol content when moderately oxidized sunflower oils were added to feeds and when feeds were supplemented with α-tocopheryl acetate (100 mg/kg) and Zn (200 mg/kg). The effects of cooking the meat and its subsequent refrigeration were also studied. When the content of primary oxidation compounds of the oil was high, rabbit plasma, liver, and meat α-tocopherol content was reduced and meat susceptibility to oxidation increased. The addition of oil with a high content of secondary oxidation compounds (oil heated at 140 °C, 31 h) to feed also led to an increase in meat susceptibility to oxidation, although it presented an α-tocopherol content similar to that of nonheated oil. Feed supplementation with α-tocopheryl acetate increased tissue α-tocopherol content and improved the oxidative stability of liver and meat. However, in the latter, it was less effective when oil heated at 55 °C was added.
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Affiliation(s)
- Alba Tres
- Nutrition and Food Science Department, XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, 08028 Barcelona, Spain.
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Casado C, Moya V, Fernández C, Pascual J, Blas E, Cervera C. Diet digestibility in growing rabbits: effect of origin and oxidation level of dietary fat and vitamin e supplementation. WORLD RABBIT SCIENCE 2010. [DOI: 10.4995/wrs.2010.18.08] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
The effects of the dietary inclusion of fats with different origin (lard or vegetal oil), fatty acid profile (linseed or sunflower), oxidation level (fresh, peroxidised: 11 d at 55ºC or oxidised: 31 h at 140ºC) and vitamin E supplementation (0 or 100 ppm) on the rabbit diet apparent digestibility were studied. Digestibility coefficients of dry matter, organic matter, crude protein, ether extract and gross energy were determined in eight diets using 58 rabbits aged 49 d. Contrast analysis between groups of diets showed that lard, characterised by a greater saturated fatty acid content, compared with vegetal oils, rich in unsaturated fatty acid, reduced the apparent digestibility of ether extract (62.3 vs. 68.4%; P=0.0329). However, there were no significant differences in the nutrient digestibility when linseed or sunflower oils (rich in ω-3 or in ω-6 polyunsaturated fatty acids, respectively) were compared. The oxidation degree of the sunflower oil and the supplementation with 100 ppm of vitamin E to the diets did not modify the apparent digestibility values of any dietary fraction. <br />Key Words: rabbit, fat, ω-3/ω-6 fatty acids, oxidation level, tocopherol, digestibility.
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Aleman M, Nuchi CD, Bou R, Tres A, Polo J, Guardiola F, Codony R. Effectiveness of antioxidants in preventing oxidation of palm oil enriched with heme iron: A model for iron fortification in baked products. EUR J LIPID SCI TECH 2010. [DOI: 10.1002/ejlt.200900220] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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