1
|
Dragoev SG. Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health. Foods 2024; 13:797. [PMID: 38472909 DOI: 10.3390/foods13050797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2024] [Revised: 02/07/2024] [Accepted: 02/13/2024] [Indexed: 03/14/2024] Open
Abstract
The issue of lipid changes in muscle foods under the action of atmospheric oxygen has captured the attention of researchers for over a century. Lipid oxidative processes initiate during the slaughtering of animals and persist throughout subsequent technological processing and storage of the finished product. The oxidation of lipids in muscle foods is a phenomenon extensively deliberated in the scientific community, acknowledged as one of the pivotal factors affecting their quality, safety, and human health. This review delves into the nature of lipid oxidation in muscle foods, highlighting mechanisms of free radical initiation and the propagation of oxidative processes. Special attention is given to the natural antioxidant protective system and dietary factors influencing the stability of muscle lipids. The review traces mechanisms inhibiting oxidative processes, exploring how changes in lipid oxidative substrates, prooxidant activity, and the antioxidant protective system play a role. A critical review of the oxidative stability and safety of meat products is provided. The impact of oxidative processes on the quality of muscle foods, including flavour, aroma, taste, colour, and texture, is scrutinised. Additionally, the review monitors the effect of oxidised muscle foods on human health, particularly in relation to the autooxidation of cholesterol. Associations with coronary cardiovascular disease, brain stroke, and carcinogenesis linked to oxidative stress, and various infections are discussed. Further studies are also needed to formulate appropriate technological solutions to reduce the risk of chemical hazards caused by the initiation and development of lipid peroxidation processes in muscle foods.
Collapse
Affiliation(s)
- Stefan G Dragoev
- Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria
| |
Collapse
|
2
|
Barreto-Cruz OT, Henao Zambrano JC, Castañeda-Serrano RD, Peñuela Sierra LM. Assessing the In Vitro and In Vivo Effect of Supplementation with a Garlic ( Allium sativum) and Oregano ( Origanum vulgare) Essential Oil Mixture on Digestibility in West African Sheep. Vet Sci 2023; 10:695. [PMID: 38133246 PMCID: PMC10747443 DOI: 10.3390/vetsci10120695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 10/05/2023] [Accepted: 11/13/2023] [Indexed: 12/23/2023] Open
Abstract
This study assessed the impact of a mixture of garlic (Allium sativum) and oregano (Origanum vulgare) essential oils (EOGOs) on in vitro dry matter digestibility (IVDMD) and in vivo apparent nutrient digestibility. Different EOGO inclusion levels were evaluated to assess the dose response and potential effects of the mixture. Three EOGO inclusion levels (0.5, 0.75, and 1 mL/kg of incubated dry matter) were evaluated in vitro, while four treatments (0.5, 0.75, and 1 mL/day of EOGO and a control group) were tested in vivo on 12 West African sheep. A randomized controlled trial was conducted using a 4 × 4 design. Blood parameters (glucose, blood urea nitrogen, and β-hydroxybutyrate) were measured to observe the effect of EOGO on the metabolism. The results showed that the inclusion of EOGO significantly enhanced IVDMD at low levels (p < 0.052) compared with the highest levels in treatments containing 0.5 and 0.75 mL/kg of EOGO dry matter. A higher intake of dry matter (DM), crude protein (CP), and neutral detergent fiber (NDF) (p < 0.05) was observed in the in vivo diets with the inclusion of EOGO. In terms of in vivo apparent digestibility, significant differences were found among treatments in the digestibility coefficients of DM, CP, and NDF. EOGO inclusion increased the digestibility of DM. CP digestibility displayed a cubic effect (p < 0.038), with the lowest values of digestibility observed at 1 mL EOGO inclusion. Additionally, NDF digestibility showed a cubic effect (p < 0.012), with the highest value obtained at 0.75 mL of EOGO inclusion. The inclusion levels above 0.75 mL EOGO showed a cubic effect, which indicates that higher concentrations of EOGO may not be beneficial for the digestibility of CP and NDF. Although no significant difference was observed in total digestible nutrients, a linear trend was observed (p < 0.059). EOGO improved the intake of DM, CP, and NDF. EOGO supplementation improved the digestibility of DM and NDF, with optimal levels observed at 0.5 mL/day. No significant effects were observed in the blood parameters. These results suggest that EOGO has the potential as an additive in ruminal nutrition to improve food digestibility and serve as an alternative to antibiotic additives. The use of EOGO potentially improves fiber digestion and may reduce the use of antibiotics in livestock production. Garlic (A. sativum) and oregano (O. vulgare) essential oils effectively modulated fiber digestibility at 0.75 mL/day. Garlic (A. sativum) and oregano (O. vulgare) essential oils have the potential to improve digestibility at low inclusion levels and serve as an alternative to antibiotic additives. The effectiveness of essential oils is greater in a mixture and at lower doses.
Collapse
Affiliation(s)
- Olga Teresa Barreto-Cruz
- Block 5 Laboratory of Animal Nutrition, Veterinary Medicine and Animal Science Program, Department of Animal Production, University Cooperative of Colombia, Ibague 730003, Colombia;
| | - Juan Carlos Henao Zambrano
- Block 5 Laboratory of Animal Nutrition, Veterinary Medicine and Animal Science Program, Department of Animal Production, University Cooperative of Colombia, Ibague 730003, Colombia;
| | - Roman David Castañeda-Serrano
- Department of Animal Production, University of Tolima, Santa Helena 42 Street n 2, Ibague 730006, Colombia; (R.D.C.-S.); (L.M.P.S.)
| | - Lina Maria Peñuela Sierra
- Department of Animal Production, University of Tolima, Santa Helena 42 Street n 2, Ibague 730006, Colombia; (R.D.C.-S.); (L.M.P.S.)
| |
Collapse
|
3
|
Panea B, Ripoll G. Sex Does Not Affect the Colour, Shear Stress, and Lipid Oxidation of Pork Meat, but Feed-Added Plant-Derived Extracts, Storage Time and Packaging Type Do. Foods 2023; 12:foods12081720. [PMID: 37107515 PMCID: PMC10137771 DOI: 10.3390/foods12081720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 04/04/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
Essential plant oils added to products, packaging or animal feed are used as a method of preserving food quality because they extend the shelf-life of meat due their antioxidant and/or antimicrobial capacity. This action can be achieved with the correct packaging that preserves the meat's quality and safety. This study investigates the effects of plant-derived extracts (PDE) on the meat quality and shelf-life of pork packaged in vacuum or modified atmosphere packaging (MAP). Thirty-six barrows and thirty-six gilts were allocated into three experimental groups: the control, garlic extract (1 kg/ton of feed) and oregano-rosemary oil (2 kg/ton of feed) with the same base-diet. Two packaging were used: vacuum and a commercial MAP (70% O2, 30% CO2). The meat fat content, pH, colour, TBARS values and Warner-Bratzler shear stress were investigated. The sex of the animals did not affect any of the studied variables, whereas PDE affected some of the colour variables and the shear stress; both the packaging type and the storage time affected the colour variables, lipid oxidation and shear stress. Vacuum-packed meat was more stable in terms of colour, lipid oxidation and shear stress than MAP-packed meat.
Collapse
Affiliation(s)
- Begoña Panea
- Animal Science Area, Agrifood Research and Technology Centre of Aragon (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain
- Agrifood Institute of Aragon-IA2 (CITA-Zaragoza University), Miguel Servet 177, 50013 Zaragoza, Spain
| | - Guillermo Ripoll
- Animal Science Area, Agrifood Research and Technology Centre of Aragon (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain
- Agrifood Institute of Aragon-IA2 (CITA-Zaragoza University), Miguel Servet 177, 50013 Zaragoza, Spain
| |
Collapse
|
4
|
Zhang X, Yang C, Yang K. Novel Antibacterial Metals as Food Contact Materials: A Review. MATERIALS (BASEL, SWITZERLAND) 2023; 16:3029. [PMID: 37109867 PMCID: PMC10145333 DOI: 10.3390/ma16083029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 04/02/2023] [Accepted: 04/07/2023] [Indexed: 06/19/2023]
Abstract
Food contamination caused by microorganisms is a significant issue in the food field that not only affects the shelf life of food, but also threatens human health, causing huge economic losses. Considering that the materials in direct or indirect contact with food are important carriers and vectors of microorganisms, the development of antibacterial food contact materials is an important coping strategy. However, different antibacterial agents, manufacturing methods, and material characteristics have brought great challenges to the antibacterial effectiveness, durability, and component migration associated with the use security of materials. Therefore, this review focused on the most widely used metal-type food contact materials and comprehensively presents the research progress regarding antibacterial food contact materials, hoping to provide references for exploring novel antibacterial food contact materials.
Collapse
|
5
|
Roles of Essential Oils, Polyphenols, and Saponins of Medicinal Plants as Natural Additives and Anthelmintics in Ruminant Diets: A Systematic Review. Animals (Basel) 2023; 13:ani13040767. [PMID: 36830554 PMCID: PMC9951870 DOI: 10.3390/ani13040767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 02/16/2023] [Accepted: 02/19/2023] [Indexed: 02/23/2023] Open
Abstract
Public awareness on health and safety issues in using antibiotics for livestock production has led many countries to ban the use of all growth-promoting antibiotics (GPA) for livestock feeding. The ban on the utilization of antibiotics in livestock, on the other hand, is an opportunity for researchers and livestock practitioners to develop alternative feed additives that are safe for both livestock and the consumers of animal derived foods. Many feed additives were developed from a number of plants that contain secondary metabolites, such as essential oils, polyphenols, and saponins. These secondary metabolites are extracted from various parts of many types of plants for their uses as feed additives and anthelmintics. Recent investigations on using essential oils, polyphenols, and saponins as dietary additives and anthelmintics demonstrate that they can increase not only the production and health of ruminants but also ensure the safety of the resulting foods. There are many publications on the advantageous impacts of dietary plant bioactive components on ruminants; however, a comprehensive review on individual bioactive constituents of each plant secondary metabolites along with their beneficial effects as feed additives and anthelmintics on ruminants is highly required. This current study reviewed the individual bioactive components of different plant secondary metabolites and their functions as additives and anthelmintics to improve ruminant production and health, with respect to safety, affordability and efficiency, using a systematic review procedure.
Collapse
|
6
|
Brunetto AL, Marcon C, Favero JF, Bissacotti BF, Copeti PM, Morsch VM, de Oliveira FDC, Wagner R, Alves R, Pereira WA, Vedovatto M, Fritzen A, Kozloski GV, Zotti CA, Da Silva AS. Phytogenic blend in the diet of growing Holstein steers: effects on performance, digestibility, rumen volatile fatty acid profile, and immune and antioxidant responses. Anim Feed Sci Technol 2023. [DOI: 10.1016/j.anifeedsci.2023.115595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
|
7
|
Ponnampalam EN, Kiani A, Santhiravel S, Holman BWB, Lauridsen C, Dunshea FR. The Importance of Dietary Antioxidants on Oxidative Stress, Meat and Milk Production, and Their Preservative Aspects in Farm Animals: Antioxidant Action, Animal Health, and Product Quality-Invited Review. Animals (Basel) 2022; 12:ani12233279. [PMID: 36496798 PMCID: PMC9738477 DOI: 10.3390/ani12233279] [Citation(s) in RCA: 41] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 11/18/2022] [Accepted: 11/19/2022] [Indexed: 11/27/2022] Open
Abstract
The biological effects of oxidative stress and associated free radicals on farm animal performance, productivity, and product quality may be managed via dietary interventions-specifically, the provision of feeds, supplements, and forages rich in antioxidants. To optimize this approach, it is important first to understand the development of free radicals and their contributions to oxidative stress in tissue systems of farm animals or the human body. The interactions between prooxidants and antioxidants will impact redox homeostasis and, therefore, the well-being of farm animals. The impact of free radical formation on the oxidation of lipids, proteins, DNA, and biologically important macromolecules will likewise impact animal performance, meat and milk quality, nutritional value, and longevity. Dietary antioxidants, endogenous antioxidants, and metal-binding proteins contribute to the 'antioxidant defenses' that control free radical formation within the biological systems. Different bioactive compounds of varying antioxidant potential and bio-accessibility may be sourced from tailored feeding systems. Informed and successful provision of dietary antioxidants can help alleviate oxidative stress. However, knowledge pertaining to farm animals, their unique biological systems, and the applications of novel feeds, specialized forages, bioactive compounds, etc., must be established. This review summarized current research to direct future studies towards more effective controls for free radical formation/oxidative stress in farm animals so that productivity and quality of meat and milk can be optimized.
Collapse
Affiliation(s)
- Eric N. Ponnampalam
- Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Bundoora, VIC 3083, Australia
- Correspondence:
| | - Ali Kiani
- Department of Animal Sciences, Faculty of Agriculture and Natural Resources, Lorestan University, Khorramabad P.O. Box 465, Iran
| | - Sarusha Santhiravel
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada
| | - Benjamin W. B. Holman
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, NSW 2650, Australia
| | - Charlotte Lauridsen
- Department of Animal and Veterinary Sciences, Aarhus University, P.O. Box 50, DK-8830 Tjele, Denmark
| | - Frank R. Dunshea
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
- The Faculty of Biological Sciences, The University of Leeds, Leeds LS2 9JT, UK
| |
Collapse
|
8
|
Chaturvedi I, Dutta TK, Singh PK, Chatterjee A, Mandal DK, Bhakat C, Mohammad A, Das AK. Effect of supplementation of phytogenic feed additives on intake, in vitro fermentation, growth performance and carcass traits in weaned Barbari kids reared under intensive feeding. Trop Anim Health Prod 2022; 54:150. [DOI: 10.1007/s11250-022-03142-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Accepted: 03/14/2022] [Indexed: 10/18/2022]
|
9
|
Tánori-Lozano A, Quintana-Romandía AI, Montalvo-Corral M, Pinelli-Saavedra A, Valenzuela-Melendres M, Dávila-Ramírez JL, Islava-Lagarda TY, González-Ríos H. Influence of ferulic acid and clinoptilolite supplementation on
growth performance, carcass, meat quality, and fatty acid profile of finished
lambs. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2022; 64:274-290. [PMID: 35530412 PMCID: PMC9039957 DOI: 10.5187/jast.2022.e21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Revised: 01/19/2022] [Accepted: 03/15/2022] [Indexed: 11/22/2022]
Abstract
This study was conducted to evaluate the effect of ferulic acid (FA) and
clinoptilolite (CTL) supplementation on the growth performance, carcass
characteristics, and meat quality of hair-breed lambs. Twenty-eight Kathadin
male lambs (33.72 ± 3.4 kg) were randomly allocated to one of the four
diets (n=7) under a 2 × 2 factorial arrangement to evaluate the effect of
FA (0 or 300 ppm) and CTL (0% or 1%) during the last 40 days of the finishing
phase. No interaction between additives was shown for growth performance,
carcass characteristics and meat quality, with exception of the fatty acid
profile (p < 0.05). FA reduced feed intake and carcass
conformation (p < 0.05). Wholesale cuts were not
affected by FA or CTL (p > 0.05). The L*, a*, and C*
color parameters and some intramuscular fatty acids of the longissimus
thoracis muscle were positively modified by CTL supplementation
(p < 0.05). While there was no FA × CTL
interaction, each additive could be used individually in animal nutrition to
improve the feedlot performance and meat quality of the lambs.
Collapse
Affiliation(s)
- Ana Tánori-Lozano
- Centro de Investigación en
Alimentación y Desarrollo, A.C. (CIAD, A.C.),
Hermosillo, Sonora 83304, Mexico
| | | | - Maricela Montalvo-Corral
- Centro de Investigación en
Alimentación y Desarrollo, A.C. (CIAD, A.C.),
Hermosillo, Sonora 83304, Mexico
| | - Araceli Pinelli-Saavedra
- Centro de Investigación en
Alimentación y Desarrollo, A.C. (CIAD, A.C.),
Hermosillo, Sonora 83304, Mexico
| | | | - José Luis Dávila-Ramírez
- Ciencia Aplicada para el Desarrollo
Tecnológico, A.C. (CIADETEC, A.C.), Hermosillo, Sonora
83260, Mexico
| | | | - Humberto González-Ríos
- Centro de Investigación en
Alimentación y Desarrollo, A.C. (CIAD, A.C.),
Hermosillo, Sonora 83304, Mexico
- Corresponding author: Humberto
González-Ríos, Centro de Investigación en
Alimentación y Desarrollo, A.C. (CIAD, A.C.), Hermosillo, Sonora 83304,
Mexico. Tel: +52-662-289-2400, E-mail:
| |
Collapse
|
10
|
Fortier M, Guay F, Saucier L. Effect of oregano oil and cranberry pulp supplementation in finishing pigs on the physicochemical quality of fresh loin during storage. CANADIAN JOURNAL OF ANIMAL SCIENCE 2022. [DOI: 10.1139/cjas-2020-0198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Oregano oil and cranberry pulp supplements were added to the diets of finishing pigs to determine their effects on the meat quality of fresh loins during storage. Two and three levels of oregano oil (250 and 500 mg·kg−1) and cranberry pulp (5, 10, and 20 g·kg−1) were tested, according to a factorial experimental design. The loin meat was vacuum packed and analyzed at 0 (after the 24 h chilling period post slaughter), 23, 45, and 60 d of storage. Samples were repackaged under aerobic conditions after 0 or 23 d and analyzed after 4, 8, and 12 d. Oregano and cranberry supplements did not affect lipid oxidation (microgram of malondialdehyde equivalent per kilogram of meat) during anaerobic or aerobic storage. On day 0, the fatty acid profile of the loin samples demonstrated that the addition of cranberries at a dose of 10 g·kg−1 was associated with a lower percentage of saturated fatty acids (P = 0.04; 42.97% vs. 40.99%) and a trend for a higher percentage of monounsaturated fatty acids (P = 0.06; 47.26% vs. 46.09%). Considering the result obtained, feeding pigs with oregano and cranberry supplements had a limited effect on meat quality parameters measured during storage.
Collapse
Affiliation(s)
- M.P. Fortier
- Department of Animal Science, Université Laval, Québec, QC G1V0A6, Canada
- Institute of Nutraceutical and Functional Foods, Université Laval, Québec, QC G1V0A6, Canada
| | - F. Guay
- Department of Animal Science, Université Laval, Québec, QC G1V0A6, Canada
| | - L. Saucier
- Department of Animal Science, Université Laval, Québec, QC G1V0A6, Canada
- Institute of Nutraceutical and Functional Foods, Université Laval, Québec, QC G1V0A6, Canada
| |
Collapse
|
11
|
Effect of Oregano Oil and Cobalt Lactate on Sheep In Vitro Digestibility, Fermentation Characteristics and Rumen Microbial Community. Animals (Basel) 2022; 12:ani12010118. [PMID: 35011223 PMCID: PMC8749554 DOI: 10.3390/ani12010118] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/22/2021] [Accepted: 01/01/2022] [Indexed: 02/04/2023] Open
Abstract
Simple Summary In the context of a shortage of feed resources and a complete ban on veterinary antibiotics, searching for green additives that can improve the production performance of ruminants has become a popular research topic. Oregano essential oil (EO) inhibits rumen gas production (GP) and regulates animal digestive metabolism, and cobalt lactate (Co) can improve feed digestibility. However, previous studies on EO of oregano and Co showed different results. Therefore, the present study aimed to investigate the effects of different EOC addition levels on rumen in vitro fermentation and rumen bacterial community composition, and the experimental data obtained showed that all five EOC (0.1425% cobalt lactate + 1.13% oregano essential oil + 98.7275% carrier) addition levels in this experiment had no significant effect on nutrient digestibility. However, the addition of 1500 mg·L−1 EOC significantly improved rumen fermentation parameters and altered the microbiota composition. All presented data provide a theoretical basis for the application of oregano essential oil and cobalt in ruminant nutrition. Abstract The objective of this experiment was to evaluate the effect of different EOC (0.1425% cobalt lactate + 1.13% oregano essential oil + 98.7275% carrier) levels on in vitro rumen fermentation and microbial changes. Six EOC levels (treatments: 0 mg·L−1, CON; 50 mg·L−1, EOC1; 100 mg·L−1, EOC2; 400 mg·L−1, EOC3; 800 mg·L−1, EOC4 and 1500 mg·L−1, EOC5) were selected to be used to in vitro incubation. The in vitro dry matter digestibility (IVDMD), in vitro neutral detergent fiber digestibility (IVNDFD), in vitro acid detergent fiber digestibility (IVNDFD), pH, ammonia-nitrogen (NH3-N) concentration, total volatile fatty acid (TVFA) concentration and microbial protein (MCP) concentration were measured after 48 h incubation, after which the groups with significant nutrient digestibility and fermentation parameters were subjected to 16S rRNA sequencing. The results showed that the total gas production (GP) of the EOC5 group was higher than that of the other groups after 12 h of in vitro incubation. TVFA, NH3-N and MCP concentrations were also shown to be higher in group EOC5 than those in other groups (p < 0.05), while NH3-N and MCP concentrations in the EOC2 group were lower than those in other groups significantly (p < 0.05). The molar ratio of acetic acid decreased while the molar ratio of propionic acid increased after the addition of EOC. 16S rRNA sequencing revealed that the rumen microbiota was altered in response to adding EOC, especially for the EOC5 treatment, with firmicutes shown to be the most abundant (43.1%). The relative abundance of Rikenellaceae_RC9_gut_group was significantly lower, while the relative abundance of uncultured_bacterium_f_Muribaculaceae and Succiniclasticum was significantly higher in the EOC5 group than those in other groups (p < 0.05). Comprehensive analysis showed that EOC (1500 mg·L−1) could significantly increase gas production, alter sheep rumen fermentation parameters and microbiota composition.
Collapse
|
12
|
Li X, Hutchings S, Warner RD, Ponnampalam E, Ha M. The texture and mastication properties of sheep biceps femoris from different finishing feeds and retail packaging methods. J Texture Stud 2021; 53:185-195. [PMID: 34953152 DOI: 10.1111/jtxs.12659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 11/11/2021] [Accepted: 12/16/2021] [Indexed: 11/30/2022]
Abstract
This study investigated the relationship between meat texture (Warner Bratzler shear force and Texture Profile Analysis), water holding capacity and subsequent mastication of meat from sheep fed different diets and maintained under different packaging methods. Biceps femoris from 24 Merino sheep fed a standard pelleted diet containing grain and cereal hay or pelleted diets supplemented with either 8% camelina meal or 15% camelina forage hay was packaged in high oxygen modified atmosphere packaging (hiOxMAP) or vacuum skin packaging (VSP). Warner Bratzler shear force, texture profile analysis and water holding capacity (purge loss and cooking loss) were measured. Twelve volunteers were recruited to chew the cooked meat samples before expectorating the bolus at their natural swallowing point. Meat stored in hiOxMAP had greater purge loss, Warner Bratzler peak force, hardness, and chewiness compared to meat packed in VSP. Mastication testing revealed that chewing frequency increased with VSP meat compared to hiOxMAP meat. Feed type had little effect on meat texture parameters, however, sheep meat on the standard pelleted diet required a greater number of chews than sheep fed on camelina. Increased toughness in cooked meat due to feed type or packaging methods results in greater chewing effort, but this did not affect meat bolus properties at the natural swallowing point. This article is protected by copyright. All rights reserved.
Collapse
Affiliation(s)
- Xiying Li
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Scott Hutchings
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University campus, Grasslands, Tennent Drive, Palmerston North, New Zealand
| | - Robyn Dorothy Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Eric Ponnampalam
- Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Bundoora, Victoria, Australia
| | - Minh Ha
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| |
Collapse
|
13
|
Odhaib KJ, Al-Hajjar QN, Alallawee MHA. Incorporation of Herbal Plants in the Diet of Ruminants: Effect on Meat Quality. THE IRAQI JOURNAL OF VETERINARY MEDICINE 2021. [DOI: 10.30539/ijvm.v45i1.1036] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
Abstract
The use of herbal plants as food additives in animal nutrition to enhance meat processing efficiency and meat quality has been reviewed. Today, the consumer demand is safety, nutritive value, taste, uniformity, meat variety, and good appearance of meat products. Thus, to meet the consumers' demand, development of product and research should be improved. Studies have been shown that the use of herbs, spices, and their extracts are of the major interventions, which were adopted in the industry of the meat for improving its quality traits. In the present paper, the most recent literature about use of bioactive compounds in herbal plants for evaluating a number of parameters related to meat quality, including fat content and distribution, water content, water holding capacity, collagen content, pH, tenderness color, lipid oxidation and flavor were reviewed.
Collapse
|
14
|
Kothalawala SG, Zhang J, Wang Y, Yu C. Submicron-Sized Vermiculite Assisted Oregano Oil for Controlled Release and Long-Term Bacterial Inhibition. Antibiotics (Basel) 2021; 10:antibiotics10111324. [PMID: 34827262 PMCID: PMC8614931 DOI: 10.3390/antibiotics10111324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 10/24/2021] [Accepted: 10/27/2021] [Indexed: 11/16/2022] Open
Abstract
Oregano essential oil (OEO) is a natural compound consisting of potent antibiotic molecules. Its volatility is the major obstacle against the transportation and anti-bacterial performance. In this work, submicron-sized vermiculite (SMV) particles were prepared from Australian vermiculite clay by ball milling, and tested as a potential particulate-carrier for OEO. The loading of OEO by SMV can be easily achieved by mechanical mixing. Compared to raw vermiculite and free OEO, the OEO-loaded SMV displayed sustained isothermal release behaviour of OEO and demonstrated enhanced antibacterial performance in in vitro antibacterial tests against Escherichia coli (E. coli) and Staphylococcus epidermidis (S. epidermidis). This study provides a facile and commercially viable approach in designing advantageous carriers for volatile actives in antimicrobial applications.
Collapse
Affiliation(s)
- Sukitha Geethma Kothalawala
- Australian Institute of Bioengineering and Nanotechnology, University of Queensland, Brisbane, QLD 4072, Australia; (S.G.K.); (Y.W.)
| | - Jun Zhang
- Australian Institute of Bioengineering and Nanotechnology, University of Queensland, Brisbane, QLD 4072, Australia; (S.G.K.); (Y.W.)
- Correspondence: (J.Z.); (C.Y.)
| | - Yue Wang
- Australian Institute of Bioengineering and Nanotechnology, University of Queensland, Brisbane, QLD 4072, Australia; (S.G.K.); (Y.W.)
| | - Chengzhong Yu
- Australian Institute of Bioengineering and Nanotechnology, University of Queensland, Brisbane, QLD 4072, Australia; (S.G.K.); (Y.W.)
- School of Chemistry and Molecular Engineering, East China Normal University, Shanghai 200241, China
- Correspondence: (J.Z.); (C.Y.)
| |
Collapse
|
15
|
Granata G, Stracquadanio S, Leonardi M, Napoli E, Malandrino G, Cafiso V, Stefani S, Geraci C. Oregano and Thyme Essential Oils Encapsulated in Chitosan Nanoparticles as Effective Antimicrobial Agents against Foodborne Pathogens. Molecules 2021; 26:4055. [PMID: 34279395 PMCID: PMC8271874 DOI: 10.3390/molecules26134055] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 06/28/2021] [Accepted: 06/29/2021] [Indexed: 02/07/2023] Open
Abstract
The use of natural compounds with biocidal activity to fight the growth of bacteria responsible for foodborne illness is one of the main research challenges in the food sector. This study reports the preparation and physicochemical characterization of chitosan nanoparticles loaded with Thymus capitatus (Th-CNPs) and Origanum vulgare (Or-CNPs) essential oils. The nanosystems were obtained by ionotropic gelation technique with high encapsulation efficiency (80-83%) and loading capacity (26-27%). Nanoparticles showed a spherical shape, bimodal particle size distribution, and good stability (zeta potential values > 40 mV). The treatment of the nanosuspensions at different temperatures (4 and 40 °C) and storage times (7, 15, 21, and 30 days) did not affect their physicochemical parameters and highlights their reservoir ability for essential oils also under stressful conditions. Both Or-CNPs and Th-CNPs exhibited an enhanced bactericidal activity against foodborne pathogens (S. aureus, E. coli, L. monocytogenes) than pure essential oils. These ecofriendly nanosystems could represent a valid alternative to synthetic preservatives and be of interest for health and food safety.
Collapse
Affiliation(s)
- Giuseppe Granata
- Istituto di Chimica Biomolecolare-C.N.R., Via Paolo Gaifami 18, 95126 Catania, Italy
| | - Stefano Stracquadanio
- Department of Biomedical and Biotechnological Sciences, University of Catania, Via S. Sofia 97, 95123 Catania, Italy
| | - Marco Leonardi
- Istituto di Chimica Biomolecolare-C.N.R., Via Paolo Gaifami 18, 95126 Catania, Italy
| | - Edoardo Napoli
- Istituto di Chimica Biomolecolare-C.N.R., Via Paolo Gaifami 18, 95126 Catania, Italy
| | - Graziella Malandrino
- Department of Chemistry, University off Catania, Via A. Doria 6, 95125 Catania, Italy
| | - Viviana Cafiso
- Department of Biomedical and Biotechnological Sciences, University of Catania, Via S. Sofia 97, 95123 Catania, Italy
| | - Stefania Stefani
- Department of Biomedical and Biotechnological Sciences, University of Catania, Via S. Sofia 97, 95123 Catania, Italy
| | - Corrada Geraci
- Istituto di Chimica Biomolecolare-C.N.R., Via Paolo Gaifami 18, 95126 Catania, Italy
| |
Collapse
|
16
|
Wang Y, Ma X, Ye J, Zhang S, Chen Z, Jiang S. Effects of Dietary Supplementation with Bilberry Extract on Growth Performance, Immune Function, Antioxidant Capacity, and Meat Quality of Yellow-Feathered Chickens. Animals (Basel) 2021; 11:ani11071989. [PMID: 34359118 PMCID: PMC8300096 DOI: 10.3390/ani11071989] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 06/20/2021] [Accepted: 06/30/2021] [Indexed: 12/22/2022] Open
Abstract
Simple Summary Various plant extracts are used as functional nutritional factors to keep the health and improve the performance of animals. This research investigated the effects of bilberry extract (effective ingredient: anthocyanin) on growth performance, meat quality, antioxidant status, and immune function of yellow-feathered chickens. Results showed that dietary supplementation with bilberry extract enhanced relative weight of the bursa of Fabricius and broadly increased activities of antioxidant enzymes of chickens; indices of meat quality were improved without impact on growth performance. The finding indicated that bilberry extract might be considered as a new additive to improve the health and meat quality of yellow-feathered chickens. Abstract The experiment was conducted to investigate the effects of bilberry extract on growth performance, meat quality, antioxidant status, and immune function of yellow-feathered chickens. A total of 360 female hatchling Lingnan chickens were randomly allocated to three treatments with 6 replicates of 20 chickens per replicate. Birds were fed a basal diet supplemented with 0 (the control group), 100 (B100), and 400 (B400) mg/kg of bilberry extract for 63 d. Compared with the controls, (1) dietary supplementation with bilberry extract did not affect the growth performance of chickens from 1 to 63 d. (2) At 21 d, the relative weight of the bursa of Fabricius was increased (p < 0.05) by dietary supplementation with 400 mg/kg bilberry extract. Bilberry extract decreased the concentrations of IgY and IgM in blood plasma of 63-d chickens (p < 0.05). (3) For 21-d chickens, dietary supplementation with 400 mg/kg bilberry extract increased (p < 0.05) the activity of GSH-Px in blood plasma and jejunal mucosa (p < 0.05). Supplementation with 100 mg/kg bilberry extract increased (p < 0.05) the activities of T-SOD in jejunal mucosa and GSH-Px in the liver and decreased (p < 0.05) the MDA concentration in the liver. For chickens at the age of 63 d, both levels of bilberry extract increased activity of T-SOD in blood plasma (p < 0.05) and reduced MDA concentration in the jejunum (p < 0.05). (4) Supplementation with bilberry extract in the diet decreased the MDA concentration (B100) in muscle of 63-d chickens at 45 min postmortem and increased (p < 0.05) the activity of T-SOD (B400) at 4 d postmortem. (5) In breast muscle at 63 d, birds supplemented with bilberry extract (B400) had increased pH and drip loss while drip loss was reduced in the B100 treatment (p < 0.05); treatments did not affect inosinic acid or intramuscular fat contents. In conclusion, dietary supplementation of yellow-feathered chickens with bilberry extract enhanced the relative weight of the bursa of Fabricius, and broadly increased activities of antioxidant enzymes; indices of meat quality were improved without impact on growth performance. Considering the results in the current research, 100 mg/kg bilberry extract was recommended when supplemented in chickens.
Collapse
Affiliation(s)
- Yibing Wang
- State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Xinyan Ma
- State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Jinling Ye
- State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Sheng Zhang
- State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Zhilong Chen
- State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Shouqun Jiang
- State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| |
Collapse
|
17
|
Passetti LCG, Passetti RAC, McAllister TA. Effect of essential oil blends and a nonionic surfactant on rumen fermentation, anti-oxidative status, and growth performance of lambs. Transl Anim Sci 2021; 5:txab118. [PMID: 34466778 PMCID: PMC8403482 DOI: 10.1093/tas/txab118] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Accepted: 07/12/2021] [Indexed: 11/15/2022] Open
Abstract
This study aimed to evaluate the effect of essential oils (OEO; XEO) and an emulsifier on rumen fermentation, anti-oxidative status, and the growth performance of lambs. A finishing study was conducted using 35 females and 35 males Suffolk × Canadian Arcott crossbreed lambs, fed a 16:84 forage:concentrate pelleted barley-based with either Control; Bovatec (0.018% Bovatec); Emulsifier (0.25% of Emulsifier); OEO (0.11% of blend 1); XEO (0.0125% of blend 2); OEO + Emulsifier; or XEO + Emulsifier. The rumen fluid of all lambs was sampled via stomach tubing to measure ruminal pH, volatile fatty acid (VFA), and NH3 concentrations and enumerate protozoa. Ruminal pH, molar proportions of individual VFA (except for acetate), and ammonia concentration were similar among treatments. The acetate and total VFA concentrations were lower (P = 0.03) for lambs receiving OEO, while protozoa numbers were increased (P = 0.01). No changes were observed in blood glutathione peroxidize or total superoxide dismutase, but there was a tendency for a reduction in thiobarbituric acid reactive substances in lambs fed diets containing OEO or XEO. No differences among diets were observed in coccidia oocyst counts (OPG) in feces, however, the prevalence of coccidia in lambs was reduced (Cramer's V = 0.081) with OEO. Lambs fed OEO had the highest (P < 0.01) dry matter intake (DMI) (1.48 kg/d), whereas those fed XEO had the lowest (1.30 kg/d). Average daily gain (ADG), feed conversion (DMI/ADG), and carcass measurements (hot carcass weight, carcass dressing percentages) were not affected by EO or EM. Results from this study suggest that EO may alter rumen fermentation and protozoa counts and increase DMI. However, these responses did not appear to be enhanced by Emulsifier as its inclusion with essential oils did not enhance fermentation or growth responses.
Collapse
Affiliation(s)
- Ludmila C G Passetti
- Institute of Agricultural Sciences, Federal University of Jequitinhonha and Mucuri Valleys, Unaí, Minas Gerais, Brazil
| | - Rodrigo A C Passetti
- Department of Animal Science, State University of Maringá, Maringá, Paraná, Brazil
| | - Tim A McAllister
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, Alberta, Canada
| |
Collapse
|
18
|
Thyme and celery as potential alternatives to ionophores use in livestock production: their effects on feed utilization, growth performance and meat quality of Barki lambs. Small Rumin Res 2021. [DOI: 10.1016/j.smallrumres.2021.106400] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
|
19
|
Yagoubi Y, Smeti S, Ben Saïd S, Srihi H, Mekki I, Mahouachi M, Atti N. Carcass Traits and Meat Quality of Fat-Tailed Lambs Fed Rosemary Residues as a Part of Concentrate. Animals (Basel) 2021; 11:ani11030655. [PMID: 33804577 PMCID: PMC8000222 DOI: 10.3390/ani11030655] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 12/25/2020] [Accepted: 12/27/2020] [Indexed: 11/16/2022] Open
Abstract
Simple Summary This study aims to investigate the carcass and meat quality from lambs fed a dietary treatment including rosemary residues obtained after distillation as cereal substitute in concentrate knowing that cereals are the main component of concentrate. Twenty-four male lambs from local fat-tailed Barbarine breed were allocated into three groups. They received individually oat hay as roughage and as complementation standard concentrate for control group (C) and two concentrate types containing rosemary residues (RR) for the other groups. The protein source was soybean (S) for RRS group while faba bean (F, Vicia Faba) which is a legume was the protein source for RRF group. The results suggest a positive action of rosemary by-products in improving phenolic and tocopherol compounds given their richness in these components. In addition, growth, the non-carcass and carcass traits and the meat physical properties were not altered. Abstract Facing climate change implications on feeds unavailability, unconventional resources are being considered with a growing interest such as aromatic plant distillation residues with a two-fold object, enhancing meat quality by increasing the antioxidant properties and reducing feed prices which are often imported though expensive. Hence, this study aims to assess the effects of rosemary distillation residues (RR) incorporation in concentrate associated to two nitrogen sources as a substitute for standard concentrate on lamb’s growth, carcass traits and meat quality. For this, 24 Barbarine male lambs (3 months old, 17.83 ± 2.6 kg body weight) were divided into three groups. All lambs received individually 600 g of oat hay as roughage and 600 g of standard concentrate for control group, 600 g of concentrate based on RR and soybean meal for RRS group and 600 g of concentrate based on RR and faba bean for RRF group. After 65 days of experiment, all lambs were slaughtered. Phenolic and tocopherol intakes were significantly higher for both RR groups compared to control (p < 0.05). Growth, carcass weights, dressing percentages and non-carcass component weights were unaffected by the diet (p > 0.05). Moreover, regional and tissular compositions and meat physical properties were similar irrespective of the diet (p > 0.05). All color parameters were similar among groups (p > 0.05). However, meat produced by lambs receiving RR-based concentrate was richer on vitamin E and polyphenol contents than control lambs (p < 0.05). Rosemary by-products may substitute the standard concentrate resulting in similar lamb’s growth and carcass traits, while improving meat quality by increasing vitamin E content, which could improve its antioxidant power.
Collapse
Affiliation(s)
- Yathreb Yagoubi
- Laboratoire de Productions Animales et Fourragères, INRA-Tunisia, University of Carthage, rue Hédi Karray, 2049 Ariana, Tunisia; (Y.Y.); (S.S.); (H.S.); (I.M.)
| | - Samir Smeti
- Laboratoire de Productions Animales et Fourragères, INRA-Tunisia, University of Carthage, rue Hédi Karray, 2049 Ariana, Tunisia; (Y.Y.); (S.S.); (H.S.); (I.M.)
| | - Samia Ben Saïd
- Laboratoire Appui à la Durabilité des Systèmes de Production Agricole dans la Région du Nord-Ouest, ESAK, Le Kef, Tunisia, University of Jendouba, 7100 Jendouba, Tunisia; (S.B.S.); (M.M.)
| | - Houssem Srihi
- Laboratoire de Productions Animales et Fourragères, INRA-Tunisia, University of Carthage, rue Hédi Karray, 2049 Ariana, Tunisia; (Y.Y.); (S.S.); (H.S.); (I.M.)
| | - Ilyes Mekki
- Laboratoire de Productions Animales et Fourragères, INRA-Tunisia, University of Carthage, rue Hédi Karray, 2049 Ariana, Tunisia; (Y.Y.); (S.S.); (H.S.); (I.M.)
| | - Mokhtar Mahouachi
- Laboratoire Appui à la Durabilité des Systèmes de Production Agricole dans la Région du Nord-Ouest, ESAK, Le Kef, Tunisia, University of Jendouba, 7100 Jendouba, Tunisia; (S.B.S.); (M.M.)
| | - Naziha Atti
- Laboratoire de Productions Animales et Fourragères, INRA-Tunisia, University of Carthage, rue Hédi Karray, 2049 Ariana, Tunisia; (Y.Y.); (S.S.); (H.S.); (I.M.)
- Correspondence: or
| |
Collapse
|
20
|
Scarpa G, Tarricone S, Ragni M. Carcass Composition, Meat Quality and Sensory Quality of Gentile di Puglia Light Lambs: Effects of Dietary Supplementation with Oregano and Linseed. Animals (Basel) 2021; 11:ani11030607. [PMID: 33668903 PMCID: PMC7996544 DOI: 10.3390/ani11030607] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 02/22/2021] [Accepted: 02/22/2021] [Indexed: 12/13/2022] Open
Abstract
There is a growing demand by the modern consumer for meat containing less fat and lower levels of saturated fatty acids, which are considered to increase the risk of coronary heart disease. In southern Italy, the Gentile di Puglia breed is one of the most common on farms, and the light lambs are often consumed. The study evaluates the effect of a diet containing extruded linseed (Linum usitatissimum) on growth performances, carcass traits, and meat quality in Gentile di Puglia light lambs. Thirty-six male lambs are weaned at about 20 days of age, and divided into three groups-each group is either fed a control diet (C), a diet containing 3% extruded linseed (L), or a diet containing 3% extruded linseed and 0.6% oregano (Origanum vulgare) (L + O). The lambs' growth performances and the slaughtering and dissection data did not differ between groups. Dietary treatments have no significant effect on the quality and chemical composition of Longissimus lumborum (Ll). The mount of linoleic acid in Ll meat is significantly higher in the L group, and this positively affected the total content of n-3 Polyunsaturated Fatty Acid, as well as the n-6/n-3 ratio. The good results obtained concerning the sensory traits meet the requirements of the market's consumer.
Collapse
Affiliation(s)
- Giuseppe Scarpa
- Ministry of Agricultural, Food and Forestry Policies, Central Inspectorate Department for Quality Control and Agri-Food Fraud Repression, Branch Office of Bari, 70126 Bari, Italy;
| | - Simona Tarricone
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, 70125 Bari, Italy;
- Correspondence:
| | - Marco Ragni
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, 70125 Bari, Italy;
| |
Collapse
|
21
|
Composition, antioxidant capacity, intestinal, and immunobiological effects of oregano (Lippia palmeri Watts) in goats: preliminary in vitro and in vivo studies. Trop Anim Health Prod 2021; 53:101. [PMID: 33417070 DOI: 10.1007/s11250-020-02450-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Accepted: 10/15/2020] [Indexed: 10/22/2022]
Abstract
This study investigated Lippia palmeri Watt (oregano) phytochemical compounds, their antioxidant capacity, and immunological effects on goat peripheral blood leukocytes (PBL), and on the presence of intermediate polar compounds in goat feces fed dietary oregano. The polar and nonpolar fractions of L. palmeri W. were characterized and phytochemical contents and antioxidant capacity were determined. Twelve healthy Anglo-Nubian goats were used for the in vivo trials, which were randomly assigned to control fed with basal diet, or oregano group fed with basal diet + 2.6% (DM basis) dried oregano leaves. Goat peripheral blood leukocytes (PBL) were isolated for the in vitro study, and PBL were stimulated with oregano extracts at 100 and 150 μg/mL after 24 h. For the in vivo trial, dietary oregano (2.6% on DM basis) was evaluated in the goats for 90 days. Relatively high abundance of carvacrol and thymol phytochemical compounds was found in oregano. The highest antioxidant capacity of oregano extracts was detected at 100 and 150 μg/mL. Nitric oxide production, phagocytosis, and superoxide dismutase activities increased (p < 0.05) in stimulated PBL with oregano extracts, whereas the pro-inflammatory (TNF-α and IL-1β) transcription and antioxidant (CAT and GPX-4) genes downregulated. In the in vivo experiment, dietary oregano enabled the detection of nine compounds found in goat feces, from which caproic (C6) was in a high relative quantity compared with the control group. Oregano has phytochemical compounds with strong antioxidant capacity that protect cells against oxidative stress damage and could modulate immune response and feces composition in goats.
Collapse
|
22
|
Manessis G, Kalogianni AI, Lazou T, Moschovas M, Bossis I, Gelasakis AI. Plant-Derived Natural Antioxidants in Meat and Meat Products. Antioxidants (Basel) 2020; 9:E1215. [PMID: 33276503 PMCID: PMC7761563 DOI: 10.3390/antiox9121215] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 11/21/2020] [Accepted: 11/29/2020] [Indexed: 01/19/2023] Open
Abstract
The global meat industry is constantly evolving due to changes in consumer preferences, concerns and lifestyles, as well as monetary, geographical, political, cultural and religious factors. Part of this evolution is the introduction of synthetic antioxidants to increase meat and meat products' shelf-life, and reduce meat spoilage due to lipid and protein oxidation. The public perception that natural compounds are safer and healthier per se has motivated the meat industry to replace synthetic antioxidants with plant-derived ones in meat systems. Despite several promising results from in vitro and in situ studies, the effectiveness of plant-derived antioxidants against lipid and protein oxidation has not been fully documented. Moreover, the utility, usability, marketability and potential health benefits of natural antioxidants are not yet fully proven. The present review aims to (i) describe the major chemical groups of plant-derived antioxidants and their courses of action; (ii) present the application of spices, herbs and fruits as antioxidants in meat systems; and (iii) discuss the legislative framework, future trends, challenges and limitations that are expected to shape their acceptance and mass exploitation by the meat industry.
Collapse
Affiliation(s)
- Georgios Manessis
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 Str., 11855 Athens, Greece; (G.M.); (A.I.K.); (M.M.)
| | - Aphrodite I. Kalogianni
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 Str., 11855 Athens, Greece; (G.M.); (A.I.K.); (M.M.)
| | - Thomai Lazou
- Laboratory of Hygiene of Foods of Animal Origin-Veterinary Public Health, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Marios Moschovas
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 Str., 11855 Athens, Greece; (G.M.); (A.I.K.); (M.M.)
| | - Ioannis Bossis
- Laboratory of Animal Husbandry, Department of Animal Production, Faculty of Agriculture, Forestry and Natural Environment, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Athanasios I. Gelasakis
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 Str., 11855 Athens, Greece; (G.M.); (A.I.K.); (M.M.)
| |
Collapse
|
23
|
Panea B, Ripoll G. Pig feedstuff effect on the physicochemical and sensory properties of low-salt, dry-fermented sausages. Anim Sci J 2020; 91:e13458. [PMID: 32996238 DOI: 10.1111/asj.13458] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 08/05/2020] [Accepted: 08/07/2020] [Indexed: 11/28/2022]
Abstract
This study investigates the effect of the addition of plant-derived extracts (control, garlic extract or a combination of carvacrol, thymol, cinnamic aldehyde and eugenol oils extracts) to pig feedstuff and the reduction in salt content (NaCl or a mixture 60:40 sodium chloride:potassium lactate) on some physicochemical characteristics and consumer acceptability of dry-fermented sausages. Six different batches were formulated. The pH, color, lipid oxidation, and microbial counts were measured, and a consumer home test was performed. Both the use of a plant-derived extract and salt type affected the dry-fermented sausage characteristics. The low-salt batches presented a lower pH and higher microbial counts than the control. The salt reduction affected the color but only in the oil batches, resulting in higher L* and lower a* values. The oil batches presented the highest TBAR values (>1 mg/kg), suggesting that antioxidant compounds present into the meat were not bioavailable on the sausages or were missed during the curing process. The use of plant-derived extracts affected to consumer acceptability, whereas salt replacement did not. Oil batches scored lower than the other. From the current results, the oil extract would not be a recommended additive in pig feedstuff, especially when a low-salt strategy will be employed.
Collapse
Affiliation(s)
- Begoña Panea
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Unidad de Producción y Sanidad Animal, Zaragoza, España.,Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Zaragoza, España
| | - Guillermo Ripoll
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Unidad de Producción y Sanidad Animal, Zaragoza, España.,Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Zaragoza, España
| |
Collapse
|
24
|
Conventional versus microwave-assisted hydrodistillation of sage herbal dust: Kinetics modeling and physico-chemical properties of essential oil. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.06.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
25
|
Wu J, Bai Y, Lang X, Wang C, Shi X, Casper DP, Zhang L, Liu H, Liu T, Gong X, Liang T, Zhang R. Dietary supplementation with oregano essential oil and monensin in combination is antagonistic to growth performance of yearling Holstein bulls. J Dairy Sci 2020; 103:8119-8129. [PMID: 32684446 DOI: 10.3168/jds.2020-18211] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Accepted: 04/29/2020] [Indexed: 12/16/2022]
Abstract
Our previous work indicated that feeding oregano essential oil (OEO) in combination with monensin (MON) may not be mutually beneficial to dairy calf growth performance. To evaluate this observation further, a 240-d long-term growth experiment was conducted using 12 young growing Holstein bulls using a 2 × 2 factorial treatment arrangement. Main factors were OEO and MON arranged in 4 individual treatments: (1) ration fed without OEO or MON (control), (2) OEO fed at 26 mg/kg of dry matter (DM), (3) MON fed at 25 mg/kg of DM, and (4) OEO and MON fed in combination (OEO+MON). Holstein bulls were 70 d of age and similar in body weight (BW; 93.3 ± 4.54 kg) and individually fed for 240 d. The targeted feeding rates of OEO and MON were blended into 200 g of concentrate and top dressed each morning to a corn stalklage-based ration. Body weights, frame measurements, and blood samples were collected monthly. Interactions of OEO by MON were detected for BW, BW gain, average daily gain, and a trend for feed conversion. Bulls fed OEO or MON demonstrated greater final BW (368, 385, 381, and 358 kg for control, OEO, MON, and OEO+MON, respectively), and BW gains (278, 292, 285, and 265 kg) and average daily gain (1.16, 1.22, 1.19, 1.11 kg/d) were greatest for bulls fed OEO or MON compared with bulls fed OEO+MON; bulls fed the control were intermediate and similar to bulls fed MON. Intake of DM was greater for bulls fed OEO (6.55, 6.99, 6.60, and 6.42 kg/d) compared with bulls fed remaining treatments. Frame growth gain measurements for heart girth, abdominal girth, withers height, body length, and cannon bone circumference were similar for bulls fed all treatments. Serum triglyceride (0.23, 0.25, 0.28, and 0.24 mmol/L) concentrations were greater for bulls fed MON compared with bulls fed the control and OEO+MON, and bulls fed OEO were intermediate and similar. Cholesterol (2.06, 2.29, 2.20, and 2.07 mmol/L) concentrations were greater for bulls fed OEO compared with bulls fed the control and OEO+MON, and bulls fed MON were intermediate and similar. Serum antioxidant measurements were similar for bulls fed all treatments. Serum IgA, IgG, and IgM concentrations were similar for bulls fed all treatments. Feeding OEO or MON separately can improve growth performance of growing Holstein bulls. We do not know why the combination of OEO and MON is antagonistic to growth performance of Holstein bulls. However, these technologies should not be fed in combination to growing dairy cattle.
Collapse
Affiliation(s)
- Jianping Wu
- Gansu Academy of Agricultural Science, No. 1 Agricultural Academy Village Anning, Lanzhou, Gansu, 730070, P. R. China; Key Laboratory for Sheep, Goat, and Cattle Germplasm and Straw Feed in Gansu Province, No. 1 Agricultural Academy Village Anning, Lanzhou, Gansu 730030, P. R. China; Institute of Rural Development, Northwest Normal University, No. 967 East Street Anning, Lanzhou, Gansu 730070, P. R. China
| | - Yan Bai
- Gansu Academy of Agricultural Science, No. 1 Agricultural Academy Village Anning, Lanzhou, Gansu, 730070, P. R. China; Key Laboratory for Sheep, Goat, and Cattle Germplasm and Straw Feed in Gansu Province, No. 1 Agricultural Academy Village Anning, Lanzhou, Gansu 730030, P. R. China.
| | - Xia Lang
- Key Laboratory for Sheep, Goat, and Cattle Germplasm and Straw Feed in Gansu Province, No. 1 Agricultural Academy Village Anning, Lanzhou, Gansu 730030, P. R. China; Animal Husbandry, Pasture, and Green Agriculture Institute, Gansu Academy of Agricultural Sciences, No. 1 Agricultural Academy Village Anning, Lanzhou, Gansu 730070, P. R. China
| | - Cailian Wang
- Key Laboratory for Sheep, Goat, and Cattle Germplasm and Straw Feed in Gansu Province, No. 1 Agricultural Academy Village Anning, Lanzhou, Gansu 730030, P. R. China; Animal Husbandry, Pasture, and Green Agriculture Institute, Gansu Academy of Agricultural Sciences, No. 1 Agricultural Academy Village Anning, Lanzhou, Gansu 730070, P. R. China
| | - Xiaolei Shi
- Faculty of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, P. R. China
| | | | - Liping Zhang
- Faculty of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, P. R. China
| | - Haibo Liu
- Institute of Agricultural and Economic Information, Gansu Academy of Agricultural Sciences, No. 1 Agricultural Academy Village Anning, Lanzhou, Gansu 730030, P. R. China
| | - Ting Liu
- Faculty of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, P. R. China
| | - Xuyin Gong
- Key Laboratory for Sheep, Goat, and Cattle Germplasm and Straw Feed in Gansu Province, No. 1 Agricultural Academy Village Anning, Lanzhou, Gansu 730030, P. R. China; Animal Husbandry, Pasture, and Green Agriculture Institute, Gansu Academy of Agricultural Sciences, No. 1 Agricultural Academy Village Anning, Lanzhou, Gansu 730070, P. R. China
| | - Tingyu Liang
- Institute of Rural Development, Northwest Normal University, No. 967 East Street Anning, Lanzhou, Gansu 730070, P. R. China
| | - Rui Zhang
- Faculty of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, P. R. China
| |
Collapse
|
26
|
Kalogianni AI, Lazou T, Bossis I, Gelasakis AI. Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat. Foods 2020; 9:E794. [PMID: 32560249 PMCID: PMC7353591 DOI: 10.3390/foods9060794] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 06/06/2020] [Accepted: 06/12/2020] [Indexed: 12/19/2022] Open
Abstract
Alternative technologies for long-term preservation, quality assurance, and safety of meat are continuously pursued by the food industry to satisfy the demands of modern consumers for nutritious and healthy meat-based products. Naturally occurring phenolic compounds are considered promising substances by the meat industry for their antioxidant and antimicrobial properties, while consumers seem to embrace them for their claimed health benefits. Despite the numerous in vitro and in situ studies demonstrating their beneficial effects against meat oxidation, spoilage, and foodborne pathogens, wide application and commercialization has not been yet achieved. Major obstacles are still the scarcity of legislative framework, the large variety of meat-based products and targeted pathogens, the limited number of case-specific application protocols and the questionable universal efficiency of the applied ones. The objectives of the present review are i) to summarize the current knowledge about the applications of naturally occurring phenols in meat and meat-based products, emphasizing the mechanisms, determinants, and spectrum of their antioxidant and antimicrobial activity; ii) to present state-of-the-art technologies utilized for the application of phenolic compounds in meat systems; and iii) to discuss relevant regulation, limitations, perspectives, and future challenges for their mass industrial use.
Collapse
Affiliation(s)
- Aphrodite I. Kalogianni
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 str., 11855 Athens, Greece; (A.I.K.); (I.B.)
| | - Thomai Lazou
- Laboratory of Hygiene of Foods of Animal Origin—Veterinary Public Health, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Ioannis Bossis
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 str., 11855 Athens, Greece; (A.I.K.); (I.B.)
| | - Athanasios I. Gelasakis
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 str., 11855 Athens, Greece; (A.I.K.); (I.B.)
| |
Collapse
|
27
|
Garcia-Galicia IA, Arras-Acosta JA, Huerta-Jimenez M, Rentería-Monterrubio AL, Loya-Olguin JL, Carrillo-Lopez LM, Tirado-Gallegos JM, Alarcon-Rojo AD. Natural Oregano Essential Oil May Replace Antibiotics in Lamb Diets: Effects on Meat Quality. Antibiotics (Basel) 2020; 9:E248. [PMID: 32408670 PMCID: PMC7277732 DOI: 10.3390/antibiotics9050248] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 04/27/2020] [Accepted: 05/03/2020] [Indexed: 12/25/2022] Open
Abstract
A study was conducted to investigate the effect of oregano essential oil (OEO) and monensin sodium on the oxidative stability, colour, texture, and the fatty acid profile of lamb meat (m. Longissimus lumborum). Twenty Dorper x Pelibuey lambs were randomly divided into five treatments; control (CON), monensin sodium (SM, Rumensin 200® 33 mg/kg), a low level of OEO (LO, 0.2 g/kg dry matter (DM)), a medium level of OEO (MO, 0.3g/ kg DM), and a high level of OEO (HO, 0.4 g/kg DM). Dietary supplementation of OEO at any concentration lowered the compression strength in comparison with CON and SM. MO had the highest a* values (7.99) and fatty acid concentration (C16:1n7, C18:1n9c, C18:1n6c, C20:1n9, and C18:2n6c) during storage for 7 d at 3 °C. Lipid oxidation was not promoted (p > 0.05) by the moderated supplementation of oregano essential oil; however, OEO at 0.3 g/kg DM showed a slight lipid pro-oxidant effect. Dietary supplementation of MO and SM had the same effect on colour, tenderness, and the fatty acid profile of lamb (L. lumborum). It was demonstrated that oregano essential oil was beneficial for lambs feeding, and it could be a natural alternative to replace monensin in lamb diets with improvements in the quality of the meat.
Collapse
Affiliation(s)
- Ivan A. Garcia-Galicia
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico; (I.A.G.-G.); (J.A.A.-A.); (A.L.R.-M.); (J.M.T.-G.)
| | - Jose A. Arras-Acosta
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico; (I.A.G.-G.); (J.A.A.-A.); (A.L.R.-M.); (J.M.T.-G.)
| | - Mariana Huerta-Jimenez
- Catedrático CONACYT-UACH, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico; (M.H.-J.); (L.M.C.-L.)
| | - Ana L. Rentería-Monterrubio
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico; (I.A.G.-G.); (J.A.A.-A.); (A.L.R.-M.); (J.M.T.-G.)
| | - Jose L. Loya-Olguin
- Posgrado en Ciencias Biológico Agropecuarias/Unidad Académica de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Nayarit, Compostela 63700, Mexico;
| | - Luis M. Carrillo-Lopez
- Catedrático CONACYT-UACH, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico; (M.H.-J.); (L.M.C.-L.)
| | - Juan M. Tirado-Gallegos
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico; (I.A.G.-G.); (J.A.A.-A.); (A.L.R.-M.); (J.M.T.-G.)
| | - Alma D. Alarcon-Rojo
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico; (I.A.G.-G.); (J.A.A.-A.); (A.L.R.-M.); (J.M.T.-G.)
| |
Collapse
|
28
|
Najjaa H, Chekki R, Elfalleh W, Tlili H, Jaballah S, Bouzouita N. Freeze-dried, oven-dried, and microencapsulation of essential oil from Allium sativum as potential preservative agents of minced meat. Food Sci Nutr 2020; 8:1995-2003. [PMID: 32328266 PMCID: PMC7174234 DOI: 10.1002/fsn3.1487] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 01/27/2020] [Accepted: 01/31/2020] [Indexed: 11/20/2022] Open
Abstract
The present study was conducted to compare the antibacterial activity of oven-dried and freeze-dried Allium sativum along with its spray-dried microencapsulated essential oil in the preservation of minced beef meat. Allium sativum extracts were tested against mesophilic aerobic microorganisms, coagulase-positive staphylococci, Escherichia coli, Salmonella sp., and the sulfite-reducing anaerobes. A difference between the chemical compositions of powders obtained by the conventional oven-drying and freeze-drying has been verified by HPLC-MS2, freeze-dried fresh garlic powder contains 74% of allicin, and 12% cysteine sulfoxides comparing to the oven-drying garlic powder in which is detected two thiosulfinate isomers: allicin (67%) and allyl-1-propenyl thiosulfinate (21%). CIELAB color analysis was performed to assess the effect of drying temperature on powders. The microflora-inhibiting effect of freeze-dried fresh garlic and the spray-dried microencapsulated essential oil at a concentration of 20% represents a promising way to be used in food systems such as meat and meat products preservation, at 4-8°C.
Collapse
Affiliation(s)
- Hanen Najjaa
- Laboratory of Pastoral Ecosystems and Valorization of Spontaneous Plants and MicroorganismsInstitute of Arid Regions (IRA)MedenineTunisia
| | - Raja Chekki
- Ecole Supérieure des Industries AlimentairesTunisTunisia
- Département de Transfert TechnologiqueCentre Technique de la ChimieTunisTunisia
| | - Walid Elfalleh
- Laboratoire EnergieEauEnvironnement et ProcèdesEcole Nationale d'Ingénieurs de GabèsUniversité de GabèsGabèsTunisia
| | - Hajer Tlili
- Laboratory of Pastoral Ecosystems and Valorization of Spontaneous Plants and MicroorganismsInstitute of Arid Regions (IRA)MedenineTunisia
| | - Sana Jaballah
- Laboratoire d'analyses et d'essaisCentre Technique des industries Agro‐alimentaireTunisTunisia
| | | |
Collapse
|
29
|
Umaraw P, Chauhan G, Mendiratta SK, Verma AK, Arya A. Effect of oregano and bay as natural preservatives in meat bread for extension of storage stability at ambient temperature. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14375] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pramila Umaraw
- Division of Livestock Products Technology Indian Veterinary Research Institute Bareilly India
- Department of Livestock Products Technology College of Veterinary and Animal Sciences Sardar Vallabhbhai Patel University of Agriculture and Technology Meerut India
| | - Geeta Chauhan
- Division of Livestock Products Technology Indian Veterinary Research Institute Bareilly India
| | - Sanjod Kumar Mendiratta
- Division of Livestock Products Technology Indian Veterinary Research Institute Bareilly India
| | - Akhilesh K. Verma
- Department of Livestock Products Technology College of Veterinary and Animal Sciences Sardar Vallabhbhai Patel University of Agriculture and Technology Meerut India
| | - Anita Arya
- Division of Livestock Products Technology Indian Veterinary Research Institute Bareilly India
| |
Collapse
|
30
|
Panea B, Ripoll G. Plant-Derived Extracts Feed-Addition and Packaging Type Influence Consumer Sensory Perception of Pork. Nutrients 2019; 11:E2652. [PMID: 31689956 PMCID: PMC6893813 DOI: 10.3390/nu11112652] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 10/29/2019] [Accepted: 10/31/2019] [Indexed: 12/17/2022] Open
Abstract
This paper investigates whether the combination of the addition of extracts derived from plants (plants derived extracts, PDE) to pork feedstuff and the meat conservation conditions (packaging and time exposure) affect consumers' perception of pork quality, studied by means of visual appraisal, purchase intention and a home test. The three PDE groups were control, garlic extract and blended oil composed by carvacrol, timol, cynamic aldehide and eugenol extracts. Meat was packed in film, vacuum or modified atmosphere (MAP) packaging. A visual test was designed comprising a four-day storage step followed by a four-day exposure step in a refrigerated island display case. All studied effects influenced visual appraisal scores, being time exposure and packaging effects more noticeable than PDE or pig-sex effects. Meat from MAP scored higher than the rest. Scores decreased as exposure time increased, but this evolution was less perceptible in vacuum packaging and was faster for meat from the garlic group. Only gender affected the visual appraisal scores, with women scoring higher than men. Neither PDE addition nor pig sex affected to purchase intention whereas both exposure time and packaging type did. A maximum of 2 days of exposure would be recommended. In the home-test, meat from male pigs obtained higher scores than meat from female pigs, and none of the consumer-related effects influenced the given scores.
Collapse
Affiliation(s)
- Begoña Panea
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana, 930, 50059 Zaragoza, Spain.
- Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza), C/Miguel Servet, 177, 50013 Zaragoza, Spain.
| | - Guillermo Ripoll
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana, 930, 50059 Zaragoza, Spain.
- Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza), C/Miguel Servet, 177, 50013 Zaragoza, Spain.
| |
Collapse
|
31
|
Ranucci D, Branciari R, Cobellis G, Acuti G, Miraglia D, Olivieri O, Roila R, Trabalza-Marinucci M. Dietary essential oil mix improves oxidative stability and hygienic characteristic of lamb meat. Small Rumin Res 2019. [DOI: 10.1016/j.smallrumres.2019.04.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
32
|
Monteschio JO, Vargas-Junior FM, Almeida FLA, Pinto LADM, Kaneko IN, Almeida AA, Freitas LW, Alves SPA, Bessa RJB, Prado IN. The effect of encapsulated active principles (eugenol, thymol and vanillin) and clove and rosemary essential oils on the structure, collagen content, chemical composition and fatty acid profile of Nellore heifers muscle. Meat Sci 2019; 155:27-35. [PMID: 31059939 DOI: 10.1016/j.meatsci.2019.04.019] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 04/22/2019] [Accepted: 04/24/2019] [Indexed: 12/21/2022]
Abstract
The objective of the present experiment was to evaluate the effects of encapsuled active principles (eugenol, thymol and vanillin blend), and clove and rosemary essential oils inclusion into the finishing diets of Nellore heifers on chemical composition, collagen content, fatty acid profile and structural traits (fibers types, type I and III collagen and sarcomere length) of longissimus muscle. Treatments had no effect (P > .05) on type of fiber, the meat chemical composition or in the muscle fatty acid profile. However, the diet with clove and rosemary essential oil and the active principle blend led to an increase in sarcomere length, higher soluble collagen content and a lower amount of type III collagen (P < .05). The mixture of both active principles and essential oils clove and cinnamon essential oil, have a potential use in animal feed, favoring a greater sarcomere length, that is directly related to the increase of the meat tenderness, without altering the meat chemical composition or fatty acid profile.
Collapse
Affiliation(s)
- Jéssica O Monteschio
- Department of Animal Science, Federal University of Roraima, BR 174 - KM 12, Boa Vista, Roraima, Brazil.
| | - Fernando M Vargas-Junior
- Federal University of Grande Dourados, Faculty of Agrarian Sciences, Dourados, Mato Grosso do Sul, Brazil
| | - Fernanda L A Almeida
- Department of Animal Science, State University of Maringá, Maringá, Paraná, Brazil
| | - Laura A de M Pinto
- Department of Animal Science, State University of Maringá, Maringá, Paraná, Brazil
| | - Isabelle N Kaneko
- Department of Animal Science, State University of Maringá, Maringá, Paraná, Brazil
| | - Alecsander A Almeida
- Department of Animal Science, State University of Maringá, Maringá, Paraná, Brazil
| | - Leonardo W Freitas
- Federal Rural University of Rio de Janeiro, Department of Animal Nutrition, Seropédica, Rio de Janeiro, Brazil
| | - Susana P A Alves
- Center of Research for Interdisciplinary in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Lisbon, Portugal
| | - Rui J B Bessa
- Center of Research for Interdisciplinary in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Lisbon, Portugal
| | - Ivanor N Prado
- Department of Animal Science, State University of Maringá, Maringá, Paraná, Brazil
| |
Collapse
|
33
|
Janacua-Vidales H, Peña-González E, Alarcon-Rojo AD, Ortega-Gutiérrez J, Aguilar-Palma N. Determination of carcase yield, sensory and acceptance of meat from male and female pigs with dietary supplementation of oregano essential oils. ITALIAN JOURNAL OF ANIMAL SCIENCE 2019. [DOI: 10.1080/1828051x.2018.1553507] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Hector Janacua-Vidales
- Departamento de Ciencias Veterinarias, Institute of Biomedical Sciences, Autonomous University of Ciudad Juarez, Ciudad Juárez, Mexico
| | - Esmeralda Peña-González
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Chihuahua, Mexico
| | - Alma D. Alarcon-Rojo
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Chihuahua, Mexico
| | - Juan Ortega-Gutiérrez
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Chihuahua, Mexico
| | - Nelson Aguilar-Palma
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Chihuahua, Mexico
| |
Collapse
|
34
|
Lei Z, Zhang K, Li C, Jiao T, Wu J, Wei Y, Tian K, Li C, Tang D, Davis DI, Casper DP, Jiang H, Wang X, Wang J. Ruminal metagenomic analyses of goat data reveals potential functional microbiota by supplementation with essential oil-cobalt complexes. BMC Microbiol 2019; 19:30. [PMID: 30717674 PMCID: PMC6362596 DOI: 10.1186/s12866-019-1400-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Accepted: 01/24/2019] [Indexed: 12/13/2022] Open
Abstract
Background Essential Oils (EO) are complex mixtures of plant secondary metabolites that have been proposed as promising feed additives for mitigating methane and ammonia emissions. We have previously demonstrated that Essential Oil-Cobalt (EOC) supplementation resulted in increased average daily gain and improved phenotypes (cashmere fiber traits, carcass weight, and meat quality) when cashmere goats received supplementation at approximately 2 mg/kg of body weight. However, the ruminal microbiological effects of EO remain poorly understood with regard to the extent to which ruminal populations can adapt to EO presence as feed ingredients. The effects of varying levels of EO require additional study. Results In this study, we conducted metagenomic analyses using ruminal fluid samples from three groups (addition of 0, 52, and 91 mg) to evaluate the influence of dietary EOC supplementation on goat rumen bacterial community dynamics. EOC addition resulted in changes of ruminal fermentation types and the EOC dose strongly impacted the stability of ruminal microbiota. The Bacteroides sp. and Succinivibrio sp. type bacterial community was positively associated with improved volatile fatty acid production when the diet was supplemented with EOC. Conclusions A clear pattern was found that reflected rapid fermentative improvement in the rumen, subsequent to butyrate metabolism and EOC based feed additives may affect rumen microbes to further improve feed conversion. This observation indicates that EOC can be safely used to enhance animal productivity and to reduce ammonia and waste gas emissions, thus positively impacting the environment. Electronic supplementary material The online version of this article (10.1186/s12866-019-1400-3) contains supplementary material, which is available to authorized users.
Collapse
Affiliation(s)
- Zhaomin Lei
- College of Animal Science and Technology, Gansu Agriculture University, Lanzhou, 730070, China
| | - Ke Zhang
- College of Animal Science and Technology, Northwest A&F University, Yangling, 712100, China
| | - Chao Li
- College of Animal Science and Technology, Northwest A&F University, Yangling, 712100, China
| | - Ting Jiao
- College of Pratacultural Science, Gansu Agriculture University, Lanzhou, 730070, China
| | - Jianping Wu
- Gansu Academy of Agriculture Sciences, Lanzhou, 730070, China
| | - Yubing Wei
- The Animal Husbandry and Veterinary Station of Ganzhou County, Zhangye, 734000, China
| | - Kechuan Tian
- Institute of Animal Science, Xinjiang Academy of Animal Science, Urumqi, 830011, China
| | - Chong Li
- College of Animal Science and Technology, Gansu Agriculture University, Lanzhou, 730070, China
| | - Defu Tang
- College of Animal Science and Technology, Gansu Agriculture University, Lanzhou, 730070, China
| | | | | | - Hui Jiang
- College of Animal Science and Technology, Gansu Agriculture University, Lanzhou, 730070, China
| | - Xiaolong Wang
- College of Animal Science and Technology, Northwest A&F University, Yangling, 712100, China
| | - Jianfu Wang
- College of Animal Science and Technology, Gansu Agriculture University, Lanzhou, 730070, China.
| |
Collapse
|
35
|
Kotsampasi B, Tsiplakou E, Christodoulou C, Mavrommatis A, Mitsiopoulou C, Karaiskou C, Sossidou E, Fragioudakis N, Kapsomenos I, Bampidis V, Christodoulou V, Zervas G. Effects of dietary orange peel essential oil supplementation on milk yield and composition, and blood and milk antioxidant status of dairy ewes. Anim Feed Sci Technol 2018. [DOI: 10.1016/j.anifeedsci.2018.08.007] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
36
|
|
37
|
Stefanello FS, Fruet APB, Trombetta F, da Fonseca PAF, Dos Santos da Silva M, Stefanello S, Nörnberg JL. Stability of vacuum-packed meat from finishing steers fed different inclusion levels of brewer's spent grain. Meat Sci 2018; 147:155-161. [PMID: 30253261 DOI: 10.1016/j.meatsci.2018.09.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2017] [Revised: 06/18/2018] [Accepted: 09/07/2018] [Indexed: 11/17/2022]
Abstract
Brewer's spent grain (BSG) as a partial substitute for corn silage (CS) was evaluated in finishing feedlot steers on the lipid, protein, color, and microbiological stability of vacuum-packed meat for 75 days under refrigerated storage. Twenty steers were distributed in four treatments in a completely randomized design with five replicates each: 50% concentrate + 50% CS; + 35% CS + 15% BSG; + 25% CS + 25% BSG; and 15% CS + 35% BSG for 90 days. After the animals were slaughtered and the carcasses cooled, the Longissimus thoracis muscle was collected for analyzes. The lipid and protein oxidation, color parameters and microbiological stability of the beef although not affected by the diets (P > .05) oscillated throughout the storage time (P < .05). BSG can be included in the finishing diets of beef cattle by up to 35% (dry basis) and as a forage source without adverse effects on beef shelf life.
Collapse
Affiliation(s)
- Flávia Santi Stefanello
- Department of Food Science and Technology, Center of Rural Sciences, (CCR), Federal University of Santa Maria (UFSM), Prédio 42, Sala 3211, Av. Roraima, no 1000, 97105-900 Santa Maria, RS, Brazil.
| | - Ana Paula Burin Fruet
- Department of Food Science and Technology, Center of Rural Sciences, (CCR), Federal University of Santa Maria (UFSM), Prédio 42, Sala 3211, Av. Roraima, no 1000, 97105-900 Santa Maria, RS, Brazil
| | - Francielle Trombetta
- Department of Food Science and Technology, Center of Rural Sciences, (CCR), Federal University of Santa Maria (UFSM), Prédio 42, Sala 3211, Av. Roraima, no 1000, 97105-900 Santa Maria, RS, Brazil
| | - Patrícia Alves Franco da Fonseca
- Department of Food Science and Technology, Center of Rural Sciences, (CCR), Federal University of Santa Maria (UFSM), Prédio 42, Sala 3211, Av. Roraima, no 1000, 97105-900 Santa Maria, RS, Brazil
| | - Mariana Dos Santos da Silva
- Department of Food Science and Technology, Center of Rural Sciences, (CCR), Federal University of Santa Maria (UFSM), Prédio 42, Sala 3211, Av. Roraima, no 1000, 97105-900 Santa Maria, RS, Brazil
| | - Simone Stefanello
- University Veterinary Hospital, CCR, UFSM, Prédio 97, Sala 126, Av. Roraima, no 1000, 97105-900 Santa Maria, RS, Brazil
| | - José Laerte Nörnberg
- Department of Food Science and Technology, Center of Rural Sciences, (CCR), Federal University of Santa Maria (UFSM), Prédio 42, Sala 3211, Av. Roraima, no 1000, 97105-900 Santa Maria, RS, Brazil.
| |
Collapse
|
38
|
Lei Z, Zhang K, Li C, Wu J, Davis D, Casper D, Jiang H, Jiao T, Wang X, Wang J. Dietary supplementation with Essential-oils-cobalt for improving growth performance, meat quality and skin cell capacity of goats. Sci Rep 2018; 8:11634. [PMID: 30072796 PMCID: PMC6072763 DOI: 10.1038/s41598-018-29897-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Accepted: 07/20/2018] [Indexed: 01/05/2023] Open
Abstract
Essential oils (EO) are secondary metabolites usually made up of terpenoids and phenylpropanoids and have antimicrobial properties. However, the feeding effects of EO-Cobalt (EOC) on the performance of goats are largely unknown. Herein we investigated and reported the effects of dietary EOC (0, 52, and 91 mg daily) on fiber producing cashmere goats. We determined the resulting phenotypes including live growth, carcass weight, meat quality, and cashmere fiber traits. We show that dietary supplement of EOC significantly promoted average daily gain (P < 0.05), and significantly improved carcass weight, and meat and hair fiber quality (P < 0.05). We further conducted RNA-seq using skin and liver tissues from each group to assess the molecular mechanism conferring these phenotypic changes. A total of 191 differentially expressed genes were found in the skin tissues (0 vs 91 mg), while 1,127 DEGs were found in livers. Analyses of liver samples for differential gene action and functional prediction found that EOC stimulated physiological changes in the body’s immune system at both blood and cell levels. Our results demonstrated the potential of using EO-based feed ingredient to improve animal growth performance, meat quality and fiber quality, and further illustrated the molecular basis that contribute to phenotypes at physiological levels.
Collapse
Affiliation(s)
- Zhaomin Lei
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, 730070, China
| | - Ke Zhang
- College of Animal Science and Technology, Northwest A&F University, Yangling, 712199, China
| | - Chao Li
- College of Animal Science and Technology, Northwest A&F University, Yangling, 712199, China
| | - Jianping Wu
- Gansu Academy of Agricultural Sciences, Lanzhou, 730070, China
| | | | | | - Hui Jiang
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, 730070, China
| | - Ting Jiao
- College of Animal Science and Technology, Northwest A&F University, Yangling, 712199, China
| | - Xiaolong Wang
- College of Animal Science and Technology, Northwest A&F University, Yangling, 712199, China
| | - Jianfu Wang
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, 730070, China.
| |
Collapse
|
39
|
Sabino M, Carmelo VAO, Mazzoni G, Cappelli K, Capomaccio S, Ajmone-Marsan P, Verini-Supplizi A, Trabalza-Marinucci M, Kadarmideen HN. Gene co-expression networks in liver and muscle transcriptome reveal sex-specific gene expression in lambs fed with a mix of essential oils. BMC Genomics 2018; 19:236. [PMID: 29618337 PMCID: PMC5885410 DOI: 10.1186/s12864-018-4632-y] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2017] [Accepted: 03/27/2018] [Indexed: 02/06/2023] Open
Abstract
BACKGROUND Essential oil (EO) dietary supplementation is a new strategy to improve animal health. EO compounds have antiparasitic, antimicrobial, antiviral, antimycotic, antioxidant and anti-inflammatory proprieties. Nutrigenomics investigations represent innovative approaches in understanding the relation between diet effect and gene expression related to the animal performance. Few nutrigenomics studies have used a high-throughput RNA-Sequencing (RNA-Seq) approach, despite great potential of RNA-Seq data in gene expression quantification and in co-expression network analyses. Our aim is to use the potential of RNA-Sequencing data in order to evaluate the effect of an EO supplementary diet on gene expression in both lamb liver and muscle. RESULTS Using a treatment and sex interaction model, 13 and 4 differentially expressed genes were identified in liver and muscle respectively. Sex-specific differentially expressed (DE) genes were identified in both sexes. Using network based analysis, different clusters of co-expressed genes that were highly correlated to the diet were detected in males vs. females, in agreement with DE analysis. A total of five regulatory genes in liver tissue associated to EO diet were identified: DNAJB9, MANF, UFM1, CTNNLA1 and NFX1. Our study reveals a sex-dependent effect of EO diet in both tissues, and an influence on the expression of genes mainly involved in immune, inflammatory and stress pathway. CONCLUSION Our analysis suggests a sex-dependent effect of the EO dietary supplementation on the expression profile of both liver and muscle tissues. We hypothesize that the presence of EOs could have beneficial effects on wellness of male lamb and further analyses are needed to understand the biological mechanisms behind the different effect of EO metabolites based on sex. Using lamb as a model for nutrigenomics studies, it could be interesting to investigate the effects of EO diets in other species and in humans.
Collapse
Affiliation(s)
- Marcella Sabino
- Dipartimento di Medicina Veterinaria, University of Perugia, Perugia, Italy
| | | | - Gianluca Mazzoni
- Department of Bio and Health Informatics, Technical University of Denmark, Kongens Lyngby, Copenhagen, Denmark
| | - Katia Cappelli
- Dipartimento di Medicina Veterinaria, University of Perugia, Perugia, Italy
| | - Stefano Capomaccio
- Dipartimento di Medicina Veterinaria, University of Perugia, Perugia, Italy
| | - Paolo Ajmone-Marsan
- Istituto di Zootecnica, Catholic University of the Sacred Heart, Piacenza, Italy
| | | | | | - Haja N Kadarmideen
- Department of Bio and Health Informatics, Technical University of Denmark, Kongens Lyngby, Copenhagen, Denmark.
| |
Collapse
|
40
|
Baytok E, Kara K, Aksu T, Güçlü B, Özkaya S, Denek N, Kamalak A, Kaya D, Önel S, Akçay A. The effect of Mediterranean thyme ( Thymbra spicata L. var. spicata) essential oil on fattening performance and ruminal parameters in lamb. JOURNAL OF ANIMAL AND FEED SCIENCES 2017. [DOI: 10.22358/jafs/80089/2017] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
41
|
Rossi R, Ratti S, Pastorelli G, Maghin F, Martemucci G, Casamassima D, D'Alessandro AG, Corino C. Effect of dietary plant extract on meat quality and sensory parameters of meat from Equidae. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4690-4696. [PMID: 28349536 DOI: 10.1002/jsfa.8334] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/19/2016] [Revised: 01/24/2017] [Accepted: 03/23/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Plant extracts as Lippia spp. have been proven antioxidant properties. Recent studies have been shown that dietary supplementation with plant extracts is able to enhance meat quality parameters. Studies regarding meat quality in Equidae are limited. RESULTS The effect of dietary plant extract (PE), containing verbascoside, on meat quality, oxidative stability and sensory parameters of Longissimus Lumborum (LL) muscle in Equidae was studied. Dietary treatment did not affect (P > 0.05) pH, colour indices and chemical parameters of muscle in both donkey and horse. Dietary PE improved (P < 0.01) oxidative stability in donkey muscle during refrigerated storage. Sensory characteristics of LL muscle were positively affected (P < 0.05) by dietary PE in both donkey and horse. In particular, colour, taste and texture were enhanced in LL muscle from animals fed PE. Oxidative stability was lower (P < 0.05) in LL muscle of horse than that of donkey. CONCLUSION Dietary plant extract, containing verbascoside, can be considered as a natural source of antioxidants, and is also able to improve oxidative stability of donkey meat and to affect the sensory attributes of Equidae meat. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Raffaella Rossi
- Università degli Studi di Milano, Department of Health, Animal Science and Food Safety, Milan, Italy
| | - Sabrina Ratti
- Università degli Studi di Milano, Department of Health, Animal Science and Food Safety, Milan, Italy
| | - Grazia Pastorelli
- Università degli Studi di Milano, Department of Health, Animal Science and Food Safety, Milan, Italy
| | - Federica Maghin
- Università degli Studi di Milano, Department of Health, Animal Science and Food Safety, Milan, Italy
| | - Giovanni Martemucci
- Dipartimento di Scienze Agro-Ambientali e Territoriali, Università degli Studi di Bari, Bari, Italy
| | - Donato Casamassima
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Campobasso, Italy
| | | | - Carlo Corino
- Università degli Studi di Milano, Department of Health, Animal Science and Food Safety, Milan, Italy
| |
Collapse
|
42
|
Shokryazdan P, Jahromi MF, MD Saadand S, Ebrahimi M, Idrus Z, Zhou H, Diao XP, Liang JB. Chinese Herbal Medicines as Potential Agents for Alleviation of Heat Stress in Poultry. SCIENTIFICA 2017; 2017:8208261. [PMID: 29209556 PMCID: PMC5676482 DOI: 10.1155/2017/8208261] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Revised: 07/09/2017] [Accepted: 09/13/2017] [Indexed: 06/07/2023]
Abstract
Heat stress negatively affects the productivity of chickens in commercial poultry farms in humid tropics. In this study, the concentrations and types of the antioxidant compounds of eight Chinese herbal medicines, which have previously demonstrated promising effects on suppressing heat stress as a mixture, were investigated using reversed-phase High Performance Liquid Chromatography, spectrophotometry, Liquid Chromatography Mass Spectrometry, and Gas-Liquid Chromatography. Our results provided the levels of phenolic compounds, total amounts of sugars, and total unsaturated fatty acids in the herbal extracts. Apart from the detection and quantification of the active ingredients of herbs that have the potential to mitigate heat stress in poultry, results of this study also provide useful data for developing an efficient and accurate formulation of the herbs' mixtures in order to induce positive effects against heat stress in in vivo studies.
Collapse
Affiliation(s)
- Parisa Shokryazdan
- Institute of Tropical Agriculture, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
- Agriculture Biotechnology Research Institute of Iran (ABRII), East and North-East Branch, P.O. Box 91735 844, Mashhad, Iran
| | - Mohammad Faseleh Jahromi
- Institute of Tropical Agriculture, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
- Agriculture Biotechnology Research Institute of Iran (ABRII), East and North-East Branch, P.O. Box 91735 844, Mashhad, Iran
| | - Salwani MD Saadand
- Halal Research Institute, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
| | - Mahdi Ebrahimi
- Faculty of Veterinary Medicine, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
| | - Zulkifli Idrus
- Institute of Tropical Agriculture, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
| | - Hailong Zhou
- Department of Animal Science, College of Agriculture, Hainan University, Haikou 570228, China
| | - Xiao Ping Diao
- Department of Animal Science, College of Agriculture, Hainan University, Haikou 570228, China
| | - Juan Boo Liang
- Institute of Tropical Agriculture, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
| |
Collapse
|
43
|
Lobón S, Sanz A, Blanco M, Ripoll G, Joy M. The type of forage and condensed tannins in dams’ diet: Influence on meat shelf life of their suckling lambs. Small Rumin Res 2017. [DOI: 10.1016/j.smallrumres.2017.08.005] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
|
44
|
Cheng C, Zhang X, Xia M, Liu Z, Wei H, Deng Z, Wang C, Jiang S, Peng J. Effect of oregano essential oil and benzoic acid supplementation to a low-protein diet on meat quality, fatty acid composition, and lipid stability of longissimus thoracis muscle in pigs. Lipids Health Dis 2017; 16:164. [PMID: 28859691 PMCID: PMC5577677 DOI: 10.1186/s12944-017-0535-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2017] [Accepted: 07/11/2017] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Consumers are becoming increasingly interested in food containing appropriately high concentration of intramuscular fat (IMF) and polyunsaturated fatty acids (PUFA). The supplementation of feed with antioxidants decreases degradation of lipids in muscles thereby enhances nutritional and sensory properties of meat. Two experiments were conducted to determine the effects of adding oregano essential oil (OEO) and benzoic acid (BA) to low-protein, amino acid-supplemented diets on meat quality, sensory profile, fatty acid composition, and lipid oxidation of longissimus thoracis (LT) muscle in pigs. METHODS In Exp. 1, 21 barrows were housed in metabolism cages and randomly allotted to 1 of 3 diets. The three diets were normal protein diet (NPD), medium protein diet (MPD) and low protein diet (LPD) with 1% and 2% less than NPD, respectively. In Exp. 2, 36 barrows were randomly divided into three experimental groups, namely, NPD, LPD, and identical LPD supplemented with blends of OEO (250 mg/kg feed) and BA (1000 mg/kg feed) (LPOB) groups. RESULTS No significant effects of diets on meat quality were observed in Exp. 1. The b*45min, tenderness, and IMF content in LPD muscle were higher than those in NPD and LPOB muscle. The LT muscle in LPD group contained a higher percentage of oleic acid (C18:1n-9) and a lower percentage of linoleic acid (C18:2n-6) than those in NPD group. Dietary LPOB improved oxidative stability, total superoxide dismutase, and glutathione peroxidase but decreased drip loss in LT muscle. CONCLUSIONS These findings suggest that growing-finishing pigs fed with a low-protein, amino acid-supplemented diet show a high content of intramuscular fat in the longissimus thoracis muscle. Dietary LPOB enhances the anti-oxidative status by improving antioxidative capacity but deteriorates the sensory attributes by decreasing IMF content of meat.
Collapse
Affiliation(s)
- Chuanshang Cheng
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, 430070, People's Republic of China
| | - Xiaming Zhang
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, 430070, People's Republic of China
| | - Mao Xia
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, 430070, People's Republic of China
| | - Zuhong Liu
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, 430070, People's Republic of China
| | - Hongkui Wei
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, 430070, People's Republic of China
- The Cooperative Innovation Center for Sustainable Pig Production, Wuhan, 430070, People's Republic of China
| | - Zhao Deng
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, 430070, People's Republic of China
| | - Chao Wang
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, 430070, People's Republic of China
| | - Siwen Jiang
- The Cooperative Innovation Center for Sustainable Pig Production, Wuhan, 430070, People's Republic of China
| | - Jian Peng
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, 430070, People's Republic of China.
- The Cooperative Innovation Center for Sustainable Pig Production, Wuhan, 430070, People's Republic of China.
| |
Collapse
|
45
|
|
46
|
Simitzis PE. Enrichment of Animal Diets with Essential Oils-A Great Perspective on Improving Animal Performance and Quality Characteristics of the Derived Products. MEDICINES 2017; 4:medicines4020035. [PMID: 28930250 PMCID: PMC5590071 DOI: 10.3390/medicines4020035] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/07/2017] [Revised: 05/30/2017] [Accepted: 06/01/2017] [Indexed: 01/20/2023]
Abstract
Food industry operates in a competitive market and is continually facing challenges to retain or even increase its market share. Consistent high-quality animal products are required to maintain consumer confidence and consumption. Enrichment of foods with bioactive compounds such as the essential oils appears to improve quality characteristics of the derived products and protects consumers against oxidation and bacterial spoilage effects. Synthetic additives are nowadays questioned due to their suspected carcinogenic potential, and therefore extensive research has been undertaken to identify safe and efficient alternatives. Aromatic plants and their respective essential oils belong to natural products and are generally used in pig, poultry, rabbit and ruminant nutrition. The inclusion of essential oils in livestock diets is nowadays becoming a common practice, since dietary supplementation has been proven a simple and convenient strategy to effectively inhibit the oxidative reactions or microbial spoilage at their localized sites. A wide range of essential oils contain bioactive compounds that have the potential to act as multifunctional feed supplements for animals including effects on growth performance, digestive system, pathogenic bacterial growth and lipid oxidation. However, further studies are needed to clarify their exact action and establish their regular use in animal production.
Collapse
Affiliation(s)
- Panagiotis E Simitzis
- Department of Animal Breeding and Husbandry, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, 75 Iera Odos, Athens 11855, Greece.
| |
Collapse
|
47
|
Abbood AA, Kassim AB, Jawad HSA, Manap YA, Sazili AQ. Effects of feeding the herb Borreria latifolia on the meat quality of village chickens in Malaysia. Poult Sci 2017; 96:1767-1782. [PMID: 28204764 DOI: 10.3382/ps/pew460] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2016] [Accepted: 01/04/2017] [Indexed: 11/20/2022] Open
Abstract
An experiment was carried out to estimate the meat quality characteristics of village chickens (Gallus gallus) fed diets supplemented with dry leaves of Borreria latifolia (BL) used as a potential antioxidant source in chicken feed. In this study, 252 sexed 9-week-old village chickens with mean live body weight of 1,525.4 g for males and 1,254.1 g for females were divided into 7 groups (each group 18 birds) for each sex represented in 2 experiments. The first experiment was to evaluate the antioxidant activity of BL and the effect on meat quality through a comparison with Rosmarinus officinalis (RO); hence, 3 groups were conducted and included: T1 (control), basal diet without supplementation; T2, basal diet with 1% of BL; T3, basal diet with 1% of RO. T2 and T3 significantly affect pH value, lipid oxidation, cooking loss, and overall acceptability compared to T1, while no significant difference was observed between the dietary groups in respect of drip loss, color, tenderness, fatty acid profile, and meat composition. Furthermore, a significant effect of sex on lipid oxidation, pH, yellowness, and fatty acid profile was observed. There was no significant effect of sex on WHC, tenderness, lightness, redness, and sensory evaluation. A significant influence of postmortem aging period was detected on lipid oxidation, pH, tenderness, cooking loss, and redness. The obtained result in this study revealed a significance in the interaction of herb by sex in pH parameter and between herb and sex, herb by aging period, sex by aging period, and the herb by sex by aging period interactions with regard to lipid oxidation test. The second experiment was to estimate the effect of 3 different levels of BL on meat quality. Four groups were provided and involved: T1 (control), basal diet without supplementation; T2, basal diet with 1.5% of BL; T3, basal diet with 2% of BL; and T4, basal diet with 2.5% of BL. The result of this study showed a significant effect (P < 0.05) of the dietary groups on redness value, sensory evaluation, and lipid oxidation. A significant effect of sex on fatty acid profile and lipid oxidation was detected in addition a significant effect of postmortem aging period on redness, pH, tenderness, cooking loss, and lipid oxidation was noticed. There was no significance in the interaction between herb and sex through pH test while a significance in the interaction between herb and sex, herb × aging period, sex × aging period, and herb × sex × aging period interactions with regard to lipid oxidation was found. It can be concluded that dietary supplementation of BL improved oxidative stability and enhanced meat quality.
Collapse
Affiliation(s)
- Ali A Abbood
- Dept. of Animal Sciences, Faculty of Agriculture, University Putra Malaysia
| | - Azhar Bin Kassim
- Dept. of Animal Sciences, Faculty of Agriculture, University Putra Malaysia
| | - Hasan S A Jawad
- Dept. of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, University Putra Malaysia.,Dept. of Animal Production, Faculty of Agriculture, University of Baghdad, Iraq
| | - Yazid Abdul Manap
- Halal Products Research Institute, University Putra Malaysia, Serdang, Selangor, Malaysia.,Dept. of Food Science, Faculty of Food Science and Technology, University Putra Malaysia
| | - Awis Qurni Sazili
- Dept. of Animal Sciences, Faculty of Agriculture, University Putra Malaysia.,Halal Products Research Institute, University Putra Malaysia, Serdang, Selangor, Malaysia.,Institute of Tropical Agriculture, University Putra Malaysia, Serdang, Selangor, Malaysia
| |
Collapse
|
48
|
Dávila-Ramírez JL, Avendaño-Reyes L, Macías-Cruz U, Peña-Ramos EA, Islava-Lagarda TY, Zamorano-García L, Valenzuela-Melendres M, Camou JP, González-Ríos H. Fatty acid composition and physicochemical and sensory characteristics of meat from ewe lambs supplemented with zilpaterol hydrochloride and soybean oil. ANIMAL PRODUCTION SCIENCE 2017. [DOI: 10.1071/an15311] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The effects of supplementation of zilpaterol hydrochloride (ZH; 0 or 10 mg/lamb daily) and soybean oil (SBO; 0% or 6%) on carcass traits, body fat deposition, chemical, physicochemical, sensory quality, and fatty acid composition of the longissimus thoracis muscle (LTM) of ewe lambs were studied using a randomised complete design with a 2 × 2 factorial arrangement. After a 32-day feeding period, all ewes were slaughtered and LTM collected. Interactions between ZH × SBO were not observed (P > 0.05) for any of the variables evaluated. Feedlot performance was not modified (P > 0.05) by ZH and SBO supplementation. Biological yield and hot carcass weight were increased by ZH supplementation (P < 0.05). ZH and SBO supplementation did not alter body fat deposition (kidney, pelvic and heart, renal, thickness and intramuscular fat) and the empty bodyweight (P > 0.05). Meanwhile, feeding ZH decreased colour parameters (L*, a*, b* and CHROMA) (P < 0.05), but not others characteristics of LTM (P > 0.05). Sensory panelists observed an increase in appearance (P < 0.001) by ZH supplementation. Additionally, ZH decreased (P < 0.05) the content of C20:5n3 (eicosapentaenoic acid), C22:6n-3 (docosahexaenoic acid) and total omega-3 fatty acids, compared with the zero ZH group. Physicochemicals and sensory characteristics, and fatty acid composition of meat were not modified by SBO (P > 0.05). In conclusion, ZH supplementation to ewe lambs increased biological yield and hot carcass weight, without changes in body fat deposition and decreased eicosapentaenoic acid, docosahexaenoic acid and omega-3 contents and caused a decrease in colour of LTM. However, feeding SBO caused no changes in the carcass or meat quality traits and minimal changes in fatty acid composition of LTM.
Collapse
|
49
|
Zou Y, Hu XM, Zhang T, Wei HK, Zhou YF, Zhou ZX, Peng J. Effects of dietary oregano essential oil and vitamin E supplementation on meat quality, stress response and intestinal morphology in pigs following transport stress. J Vet Med Sci 2016; 79:328-335. [PMID: 27916788 PMCID: PMC5326938 DOI: 10.1292/jvms.16-0576] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
Abstract
This study investigates the effects of dietary oregano essential oil (OEO) and vitamin E
(Vit E) supplementation on meat quality, stress response and intestinal morphology in pigs
following transport stress. A total of 288 finishing pigs were randomly assigned to three
groups: a basal diet or a basal diet supplemented either with 200 mg/kg Vit E or 25 mg/kg
OEO. After a 28-day feeding trial, total of 132 finishing pigs according diet and
transport stress were assigned to one of four treatment groups: 1) control treatment
without transport stress (Control group), 2) control treatment with 5-hr transport stress
(Negative group), 3) Vit E treatment with 5-hr transport stress and 4) OEO treatment with
5-hr transport stress. Transport stress pigs had lower muscle 45 min pH (pHi) and higher
drip loss than control pigs. Dietary OEO and Vit E supplementation significantly increased
45min pH under transport stress, and the OEO groups produced lower 24-hr drip loss values
(P<0.05) than that of pigs from the negative group. The
OEO-supplemented pigs showed decreased serum levels of creatine kinase (CK) and cortisol
(P<0.05), and decreased Hsp 27 (heat shock protein
27) and Hsp 70 (heat shock protein 70) mRNA expression in the muscle
(P<0.05). Additionally, histological analysis revealed intestinal
epithelial damage in transport stress pigs that was reversed by dietary supplementation
with OEO. In conclusion, supplementation with dietary OEO may be superior to
supplementation with dietary Vit E in alleviating the meat quality, stress response and
intestinal morphology of pigs after challenge due to transportation stress.
Collapse
Affiliation(s)
- Yi Zou
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, P. R. China
| | | | | | | | | | | | | |
Collapse
|
50
|
Dietary supplementation of ferulic acid to steers under commercial feedlot feeding conditions improves meat quality and shelf life. Anim Feed Sci Technol 2016. [DOI: 10.1016/j.anifeedsci.2016.10.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|