1
|
Ralla T, Kluenter AM, Litta G, Müller MA, Bonrath W, Schäfer C. Over 100 years of vitamin E: An overview from synthesis and formulation to application in animal nutrition. J Anim Physiol Anim Nutr (Berl) 2024; 108:646-663. [PMID: 38205908 DOI: 10.1111/jpn.13919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 11/29/2023] [Accepted: 12/16/2023] [Indexed: 01/12/2024]
Abstract
The groundbreaking discovery of vitamin E by Evans and Bishop in 1922 was an important milestone in vitamin research, inspiring further investigation into its crucial role in both human and animal nutrition. Supplementing vitamin E has been proved to enhance multiple key physiological systems such as the reproductive, circulatory, nervous and muscular systems. As the main antioxidant in the blood and on a cellular level, vitamin E maintains the integrity of both cellular and vascular membranes and thus modulates the immune system. This overview showcases important and innovative routes for synthesizing vitamin E on a commercial scale, provides cutting-edge insights into formulation concepts for successful product form development and emphasizes the importance and future of vitamin E in healthy and sustainable animal nutrition.
Collapse
Affiliation(s)
- Theo Ralla
- dsm-firmenich AG, Kaiseraugst, Switzerland
| | | | | | | | | | | |
Collapse
|
2
|
He P, Lei Y, Zhang K, Zhang R, Bai Y, Li Z, Jia L, Shi J, Cheng Q, Ma Y, Zhang X, Liu L, Lei Z. Dietary oregano essential oil supplementation alters meat quality, oxidative stability, and fatty acid profiles of beef cattle. Meat Sci 2023; 205:109317. [PMID: 37647737 DOI: 10.1016/j.meatsci.2023.109317] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 08/13/2023] [Accepted: 08/18/2023] [Indexed: 09/01/2023]
Abstract
This study was conducted to elucidate the effects of oregano essential oil (OEO) supplementation on the meat quality, antioxidant capacity, and nutritional value of the longissimus thoracis muscle in steers. Steers were divided into three groups (n = 9) and fed either a basal diet, or a basal diet supplemented with 130 mg/d OEO, or 230 mg/d OEO for 390 days. The results demonstrated that dietary OEO supplementation increased the total antioxidant capacity and activity of catalase, glutathione peroxidase, and superoxide dismutase, and decreased pH30min, pH24h, cooking loss, and malondialdehyde content. OEO increased the concentrations of polyunsaturated fatty acids and conjugated linoleic acid. In contrast, saturated fatty acids decreased, accompanied by increased essential amino acids, flavor amino acids, and total amino acids in the longissimus thoracis muscle. In summary, dietary OEO supplementation promotes the nutritional and meat quality of beef by maintaining its water-holding capacity and meat color, enhancing its antioxidative capacity, and preventing lipid oxidation.
Collapse
Affiliation(s)
- Pengjia He
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, PR China
| | - Yu Lei
- Key Laboratory of Animal Genetics, Breeding and Reproduction of Shanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, PR China
| | - Ke Zhang
- Key Laboratory of Animal Genetics, Breeding and Reproduction of Shanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, PR China
| | - Rui Zhang
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, PR China
| | - Yunpeng Bai
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, PR China
| | - Zeming Li
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, PR China
| | - Li Jia
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, PR China
| | - Jinping Shi
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, PR China
| | - Qiang Cheng
- Jingchuan Xukang Food Co., Ltd, Pingliang 745000, PR China
| | - Yannan Ma
- Institute of Rural Development, Northwest Normal University, Lanzhou 730070, PR China
| | - Xiaoqiang Zhang
- Animal Husbandry and Veterinary Center of Jingchuan County, Pingliang 744399, PR China
| | - Lishan Liu
- Institute of Livestock, Grass and Green Agriculture, Gansu Academy of Agricultural Sciences, Lanzhou 730070, PR China
| | - Zhaomin Lei
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, PR China.
| |
Collapse
|
3
|
Wang D, Jang YD, Kelley M, Rentfrow GK, Azain MJ, Lindemann MD. Effects of multiple vitamin E levels and two fat sources in diets for swine fed to heavy slaughter weight of 150 kg: II. Tissue fatty acid profile, vitamin E concentrations, immune capacity, and antioxidant capacity of plasma and tissue. Transl Anim Sci 2023; 7:txad087. [PMID: 37575661 PMCID: PMC10414353 DOI: 10.1093/tas/txad087] [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: 07/19/2023] [Accepted: 07/27/2023] [Indexed: 08/15/2023] Open
Abstract
The study objective was to evaluate the effect of two fat sources and graded levels of vitamin E (VE) supplementation on tissue fatty acid profile, VE concentrations, immune capacity, and antioxidant capacity of plasma and tissues of pigs at heavy slaughter weight (150 kg). A total of 48 individually-fed pigs (24 barrows, 24 gilts; 28.44 ± 2.69 kg) were randomly assigned to eight dietary treatments in a 2 × 4 factorial arrangement. The two fat treatments were either 5% tallow (TW) or 5% distiller's corn-oil (DCO). The VE treatments included four levels of α-tocopheryl-acetate (11, 40, 100, and 200 ppm). Compared to pigs fed the DCO diet, pigs fed the TW diet had greater SFA (C14, C16, and C18; P < 0.05) and MUFAs (C14:1, C16:1, C18:1, and C20:1; P < 0.05), lower PUFA (C18:2n-6, C18:3n-3, C20:2, C20:3, and C20:4; P < 0.05) and iodine value in the backfat and belly fat. Increasing dietary VE supplementation level increased α- and total tocopherol concentrations in plasma (linear and quadratic, P < 0.05), liver, and loin muscle (linear, P < 0.06), superoxide dismutase activity (quadratic, P < 0.05), but decreased γ-tocopherol concentrations in liver (linear, P = 0.06), plasma, and loin muscle (quadratic, P < 0.07), and decreased liver glutathione disulfide (GSSG; linear, P = 0.07) and malondialdehyde (MDA) content (quadratic, P < 0.05). There was an interaction between fat sources and dietary VE supplementation level on the concentration of α-tocopherol in the loin muscle (P < 0.05) wherein a greater increase was observed in the TW treatment than the DCO treatment with the increasing dietary VE supplementation level. In conclusion, dietary FA composition in TW and DCO affected the composition of most FA in backfat, belly fat, and liver while increasing VE supplementation level did not significantly alter the FA profile in these tissues. Increasing dietary VE supplementation level increased tocopherol concentrations in plasma, liver and loin muscle, and improved antioxidant capacity while tocopherol concentrations in plasma, liver and loin muscle in the TW treatment increased more than they did in the DCO treatment.
Collapse
Affiliation(s)
- Ding Wang
- University of Kentucky, Department of Animal and Food Sciences, Lexington, KY 40546, USA
| | - Young Dal Jang
- University of Georgia, Department of Animal and Dairy Sciences, Athens, GA 30602, USA
| | - Marlee Kelley
- University of Kentucky, Department of Animal and Food Sciences, Lexington, KY 40546, USA
| | - Gregg K Rentfrow
- University of Kentucky, Department of Animal and Food Sciences, Lexington, KY 40546, USA
| | - Michael J Azain
- University of Georgia, Department of Animal and Dairy Sciences, Athens, GA 30602, USA
| | - Merlin D Lindemann
- University of Kentucky, Department of Animal and Food Sciences, Lexington, KY 40546, USA
| |
Collapse
|
4
|
Biondi L, Luciano G, Cutello D, Natalello A, Mattioli S, Priolo A, Lanza M, Morbidini L, Gallo A, Valenti B. Meat quality from pigs fed tomato processing waste. Meat Sci 2019; 159:107940. [PMID: 31522104 DOI: 10.1016/j.meatsci.2019.107940] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 09/02/2019] [Accepted: 09/03/2019] [Indexed: 01/23/2023]
Abstract
Sixteen Nero Siciliano pigs were used to investigate the effect of dietary tomato processing waste on meat quality. During 86 days one group (CON, n = 8) received a pelleted conventional diet, while another group (TOM, n = 8) received the same diet in which tomato waste replaced 15% of corn. The dietary treatment did not affect growth performances. The TOM diet reduced intramuscular fat, SFA and MUFA content, while increasing the n-6:n-3 ratio in meat (P < .05). The TOM diet increased the concentration of PUFA, PUFA n-3, PUFA n-6 and the n-6:n-3 ratio (P < .01). The instrumental colour descriptors of backfat were unaffected by diet. The TOM diet increased deposition of retinol in meat (P < .001) but did not affect oxidative stability parameters measured in fresh meat and meat homogenates with pro-oxidant catalysts. Concluding, tomato pomace fed to pigs at higher levels compared to previous reports had no adverse effects on the investigated meat quality traits.
Collapse
Affiliation(s)
- Luisa Biondi
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - Giuseppe Luciano
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy.
| | - Dario Cutello
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - Antonio Natalello
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - Simona Mattioli
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), University of Perugia, Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Alessandro Priolo
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - Massimiliano Lanza
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - Luciano Morbidini
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), University of Perugia, Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Antonio Gallo
- Dipartimento di Scienze Animali, della Nutrizione e degli Alimenti (DiANA), Facoltà di Scienze Agrarie, Alimentari e Ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29122 Piacenza, Italy
| | - Bernardo Valenti
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), University of Perugia, Borgo XX Giugno 74, 06123 Perugia, Italy
| |
Collapse
|
5
|
Channon HA, D'Souza DN, Dunshea FR. Quantifying production, processing and post-slaughter effects on pork eating quality using random effects meta-regression. Transl Anim Sci 2017; 1:412-425. [PMID: 32704665 PMCID: PMC7204977 DOI: 10.2527/tas2017.0038] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2017] [Accepted: 08/29/2017] [Indexed: 12/23/2022] Open
Abstract
Random effects meta-regression techniques, analyzed using a restricted maximum likelihood (REML) approach, was used to determine the influence of various factors that may be experienced or imposed on pigs, carcases and pork on pork eating quality attributes and shear force of the M. longissimus dorsi (loin). This was done to inform the development of a pathway based eating quality system for pork. Estimated means of explanatory variables were obtained for those pathway factors where sufficient published studies met the criteria for inclusion in the analysis. Due to a lack of data for interactions between factors investigated, only single factors were included as fixed terms in the REML models. This analysis identified that moisture infusion (P < 0.001), ageing for more than 2 d post-slaughter (P = 0.006) and tenderstretching (P = 0.006) each resulted in significant improvements in tenderness. Cooking loins to an endpoint temperature of ≥ 80°C negatively impacted both tenderness (P = 0.022) and juiciness (P < 0.001) scores compared with 70 to 74°C. It was not possible to develop algorithms to reliably estimate the effects of multiple factors on pork eating quality attributes to a cuts-based level due to limited studies reporting data for treatment interactions.
Collapse
Affiliation(s)
- H A Channon
- Australian Pork Limited, P.O. Box 4746, Kingston ACT 2604 Australia.,Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville VIC 3010 Australia
| | - D N D'Souza
- SunPork Solutions, PO Box 5950, Manly QLD 4179 Australia
| | - F R Dunshea
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville VIC 3010 Australia
| |
Collapse
|
6
|
Ha M, Dunshea FR, Warner RD. A meta-analysis of the effects of shockwave and high pressure processing on color and cook loss of fresh meat. Meat Sci 2017; 132:107-111. [DOI: 10.1016/j.meatsci.2017.04.016] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 04/07/2017] [Accepted: 04/19/2017] [Indexed: 11/16/2022]
|
7
|
Channon HA, D'Souza DN, Dunshea FR. Guaranteeing consistently high quality Australian pork: are we any closer? ANIMAL PRODUCTION SCIENCE 2017. [DOI: 10.1071/an17266] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Considerable investment has been made by the Australian pork industry over several decades, to address key factors that affect pork quality, so as to improve consumer acceptability of pork and pork products. These outcomes have been utilised to inform on-farm quality assurance programs, develop effective solutions to negate boar taint issues associated with the production of entire males, drive continuous improvement in animal management and encourage new technologies to be implemented in both the production and processing sectors of the Australian pork supply chain. Australian Pork Limited’s Strategic Plan 2015–20 is focused on maintaining profitable and sustainable growth in existing markets and developing strong foundations to support new opportunities, both in Australia and internationally. Guaranteeing that pork available for purchase is always consistently high in eating quality will support ongoing consumer demand for pork through increased consumption frequency. However, achieving this on an everyday basis presents industry with significant challenges due to the many complex interactions among the production, processing and post-slaughter factors experienced by pigs, carcasses and pork that can influence final product quality, either singularly or in combination. The present paper describes recent quantitative studies to determine the size and effect of pathway parameters on eating quality attributes of fresh pork and knowledge gaps identified. Outcomes of consumer sensory studies to inform the development of a non-prescriptive cuts-based eating quality system for pork and commercially validate particular pathway interventions are detailed. Through the implementation of validated pathway interventions to optimise pork eating quality, the overall industry objective is to reduce eating quality fail rates of different pork cuts to less than 10%.
Collapse
|
8
|
Vossen E, Claeys E, Raes K, van Mullem D, De Smet S. Supra-nutritional levels of α-tocopherol maintain the oxidative stability of n-3 long-chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4523-4530. [PMID: 26869453 DOI: 10.1002/jsfa.7668] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/21/2015] [Revised: 10/19/2015] [Accepted: 02/06/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Meat products enriched with n-3 fatty acids are more prone to oxidation. The aim was to investigate whether supra-nutritional levels of α-tocopherol can enhance the colour and lipid oxidative stability of n-3 fatty acids enriched dry fermented sausages, frozen loins and subcutaneous fat. Pigs were fed a diet supplemented with 18 g kg(-1) fish oil and 50, 150 or 300 mg kg(-1) α-tocopheryl acetate. The control group received 12 g kg(-1) soy oil and 150 mg kg(-1) α-tocopheryl acetate. RESULTS α-Tocopherol levels of the frozen loin, dry fermented sausage and subcutaneous fat were elevated as a result of the dietary α-tocopherol supplementation. Lipid oxidation occurred to the same extend in the n-3 fatty acid enriched frozen loins when compared to the control group. In the subcutaneous fat enriched with n-3 fatty acids reduced lipid oxidation was found when comparing 50 mg kg(-1) versus 150 and 300 mg kg(-1) . However, in the dry fermented sausages no such effect was observed and higher TBARS values were found in the n-3 fatty acid enriched sausages compared to the control group. Colour parameters of the loin and subcutaneous fat were not affected, whereas some significant differences in the dry fermented sausages were found. The colour stability of the frozen loins was not affected by the dietary treatments. CONCLUSION Supra-nutritional levels of α-tocopherol maintain the oxidative stability of n-3 fatty acid enriched frozen loins and subcutaneous fat, but not of dry fermented sausages. © 2016 Society of Chemical Industry.
Collapse
Affiliation(s)
- Els Vossen
- Laboratory of Animal Nutrition and Animal Product Quality, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, 9090, Melle, Belgium
| | - Erik Claeys
- Laboratory of Animal Nutrition and Animal Product Quality, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, 9090, Melle, Belgium
| | - Katleen Raes
- Laboratory for Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University - Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500, Kortrijk, Belgium
| | | | - Stefaan De Smet
- Laboratory of Animal Nutrition and Animal Product Quality, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, 9090, Melle, Belgium
| |
Collapse
|
9
|
Channon H, Hamilton A, D'Souza D, Dunshea F. Estimating the impact of various pathway parameters on tenderness, flavour and juiciness of pork using Monte Carlo simulation methods. Meat Sci 2016; 116:58-66. [DOI: 10.1016/j.meatsci.2016.01.004] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2015] [Revised: 12/16/2015] [Accepted: 01/16/2016] [Indexed: 11/29/2022]
|
10
|
Kim JC, Jose CG, Trezona M, Moore KL, Pluske JR, Mullan BP. Supra-nutritional vitamin E supplementation for 28 days before slaughter maximises muscle vitamin E concentration in finisher pigs. Meat Sci 2015; 110:270-7. [PMID: 26313847 DOI: 10.1016/j.meatsci.2015.08.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2015] [Revised: 07/14/2015] [Accepted: 08/10/2015] [Indexed: 11/20/2022]
Abstract
A 4 × 3 factorial experiment (n=8 pigs per treatment combination) was conducted with 96 female Landrace × Large White pigs to examine the required level of dietary vitamin E and optimum feeding duration before slaughter to maximise muscle vitamin E content in the Longissimus thoracis et lumborum (LTL) muscle. The respective factors were four dietary levels of vitamin E (supplemented as dl-α-tocopheryl acetate; 35, 300, 500, and 700 IU/kg) and three feeding durations (14, 28 and 42 days before slaughter). Vitamin E concentration in the LTL was maximised at 6 mg/kg, which was achieved by feeding a 700 IU vitamin E diet for 28 days before slaughter (P<0.001). There was no further increase in the vitamin E content of the LTL by feeding the high vitamin E diet more than 28 days before slaughter.
Collapse
Affiliation(s)
- J C Kim
- Pork Innovation, Department of Agriculture and Food, South Perth, WA 6151, Australia.
| | - C G Jose
- School of Veterinary and Life Sciences, Murdoch University, Murdoch WA 6150, Australia
| | - M Trezona
- Pork Innovation, Department of Agriculture and Food, South Perth, WA 6151, Australia
| | - K L Moore
- Pork Innovation, Department of Agriculture and Food, South Perth, WA 6151, Australia
| | - J R Pluske
- School of Veterinary and Life Sciences, Murdoch University, Murdoch WA 6150, Australia
| | - B P Mullan
- Sheep Industry Development, Department of Agriculture and Food, South Perth, WA 6151, Australia
| |
Collapse
|
11
|
Effect of animal mixing as a stressor on biomarkers of autophagy and oxidative stress during pig muscle maturation. Animal 2015; 9:1188-94. [PMID: 25851611 DOI: 10.1017/s1751731115000518] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
Abstract
The objective of this work was to study the postmortem evolution of potential biomarkers of autophagy (Beclin 1, LC3-II/LC3-I ratio) and oxidative stress (total antioxidant activity, TAA; superoxide dismutase activity, SOD and catalase activity, CAT) in the Longissimus dorsi muscle of entire male ((Large White×Landrace)×Duroc) pigs subjected to different management treatments that may promote stress, such as mixing unfamiliar animals at the farm and/or during transport and lairage before slaughter. During the rearing period at the farm, five animals were never mixed after the initial formation of the experimental groups (unmixed group at the farm, UF), whereas 10 animals were subjected to a common routine of being mixed with unfamiliar animals (mixed group at the farm, MF). Furthermore, two different treatments were used during the transport and lairage before slaughter: 10 pigs were not mixed (unmixed group during transport and lairage, UTL), whereas five pigs were mixed with unfamiliar animals on the lorry and during lairage (mixed group during transport and lairage, MTL). These mixing treatments were then combined into three pre-slaughter treatments - namely, UF-UTL, MF-UTL and MF-MTL. The results show that MF-UTL and MF-MTL increased significantly the muscle antioxidant defense (TAA, SOD and CAT) at short postmortem times (4 and 8 h; P<0.001), followed by an earlier depletion of the antioxidant activity at 24 h postmortem (P<0.05). We also found that mixing unfamiliar animals, both at the farm and during transport and lairage, triggers postmortem muscle autophagy, which showed an earlier activation (higher expression of Beclin 1 and LC3-II/LC3-I ratio at 4 h postmortem followed by a decreasing pattern of this ratio along first 24 h postmortem) in the muscle tissues of animals from the MF-UTL and MF-MTL groups, as an adaptive strategy of the muscle cells for counteracting induced stress. From these results, we propose that monitoring the evolution of the main biomarkers of autophagy (Beclin 1, LC3-II/LC3-I ratio) and muscle antioxidant defense (TAA, SOD, CAT) in the muscle tissue within the first 24 h postmortem may help the detection of animal stress and its potential effect on the postmortem muscle metabolism.
Collapse
|
12
|
Prévéraud DP, Devillard E, Rouffineau F, Borel P. Effect of the type of dietary triacylglycerol fatty acids on α-tocopherol concentration in plasma and tissues of growing pigs. J Anim Sci 2014; 92:4972-80. [PMID: 25349346 DOI: 10.2527/jas.2013-7099] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023] Open
Abstract
A study was performed in growing pigs to evaluate the efficacy of α-tocopherol (Tol) concentration in plasma, muscle, liver, and adipose tissue following dietary supplementation with vitamin E (VE) and various sources of fat. The trial involved 96 piglets weaned at an average of 28 d of age. Piglets were fed for 2 wk a semipurified diet not supplemented with VE. Piglets were then randomly assigned to 5 isoenergetic semipurified diets with 100 IU/kg VE as dl-α-tocopheryl acetate: a control (CTRL) diet (with no added fat) and 4 other diets containing either 3% linseed oil (LIN), 3% hydrogenated coconut oil (COC), 3% olive oil (OLI), or 3% safflower oil (SAF) representing diets rich in n-3 PUFA, SFA, MUFA, and n-6 PUFA, respectively. After 49 d of treatment, pigs were killed and blood, muscle (longissimus dorsi), adipose tissue, and whole liver (without gallbladder) were collected and analyzed for their Tol concentrations. For all tissues, LIN and SAF diets led to lower (P < 0.02) Tol concentrations as compared to the CTRL diet: -63 and -67%, respectively. α-Tocopherol concentrations in plasma, liver, and adipose tissue were greater (P < 0.001) in the COC group as compared to the CTRL group. The OLI diet led to greater (P < 0.01) liver Tol concentration (+92%) as compared to the CTRL diet but had no significant effect on plasma, muscle, and adipose tissue Tol concentrations. There were significant correlations (P < 0.001) between plasma, muscle, and liver Tol concentrations (r > 0.78). These results show that supplementation with PUFA markedly decreases Tol concentration in blood and tissues of growing pigs, whereas SFA increase Tol content in blood, liver, and adipose tissue. Monounsaturated fatty acids only increase liver Tol concentrations. Therefore, increasing the amount of fat in the diet (from <0.1 to approximately 3.5%) and the type of dietary fatty acids supplemented with VE are key factors with regards to VE concentration in plasma and tissue. The Tol:PUFA needs to be carefully considered to meet the VE pigs requirement and to ensure an optimal Tol meat enrichment.
Collapse
Affiliation(s)
- D P Prévéraud
- Adisseo France S.A.S., Center of Expertise and Research in Nutrition, 6 route Noire, 03600 Commentry, France INSERM, UMR1062, "Nutrition, Obesity and Risk of Thrombosis," 13385 Marseille, France INRA, UMR1260, 13385 Marseille, France Aix-Marseille University, Faculté de Médecine, 13385 Marseille, France
| | - E Devillard
- Adisseo France S.A.S., Center of Expertise and Research in Nutrition, 6 route Noire, 03600 Commentry, France
| | - F Rouffineau
- Adisseo France S.A.S., Center of Expertise and Research in Nutrition, 6 route Noire, 03600 Commentry, France
| | - P Borel
- INSERM, UMR1062, "Nutrition, Obesity and Risk of Thrombosis," 13385 Marseille, France INRA, UMR1260, 13385 Marseille, France Aix-Marseille University, Faculté de Médecine, 13385 Marseille, France
| |
Collapse
|
13
|
Islam ZU, Bishop SC, Savill NJ, Rowland RRR, Lunney JK, Trible B, Doeschl-Wilson AB. Quantitative analysis of porcine reproductive and respiratory syndrome (PRRS) viremia profiles from experimental infection: a statistical modelling approach. PLoS One 2013; 8:e83567. [PMID: 24358295 PMCID: PMC3866253 DOI: 10.1371/journal.pone.0083567] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2013] [Accepted: 11/13/2013] [Indexed: 11/18/2022] Open
Abstract
Porcine reproductive and respiratory syndrome (PRRS) is one of the most economically significant viral diseases facing the global swine industry. Viremia profiles of PRRS virus challenged pigs reflect the severity and progression of infection within the host and provide crucial information for subsequent control measures. In this study we analyse the largest longitudinal PRRS viremia dataset from an in-vivo experiment. The primary objective was to provide a suitable mathematical description of all viremia profiles with biologically meaningful parameters for quantitative analysis of profile characteristics. The Wood's function, a gamma-type function, and a biphasic extended Wood's function were fit to the individual profiles using Bayesian inference with a likelihood framework. Using maximum likelihood inference and numerous fit criteria, we established that the broad spectrum of viremia trends could be adequately represented by either uni- or biphasic Wood's functions. Three viremic categories emerged: cleared (uni-modal and below detection within 42 days post infection(dpi)), persistent (transient experimental persistence over 42 dpi) and rebound (biphasic within 42 dpi). The convenient biological interpretation of the model parameters estimates, allowed us not only to quantify inter-host variation, but also to establish common viremia curve characteristics and their predictability. Statistical analysis of the profile characteristics revealed that persistent profiles were distinguishable already within the first 21 dpi, whereas it is not possible to predict the onset of viremia rebound. Analysis of the neutralizing antibody(nAb) data indicated that there was a ubiquitous strong response to the homologous PRRSV challenge, but high variability in the range of cross-protection of the nAbs. Persistent pigs were found to have a significantly higher nAb cross-protectivity than pigs that either cleared viremia or experienced rebound within 42 dpi. Our study provides novel insights into the nature and degree of variation of hosts' responses to infection as well as new informative traits for subsequent genomic and modelling studies.
Collapse
Affiliation(s)
- Zeenath U. Islam
- The Roslin Institute & R(D)SVS, University of Edinburgh, Edinburgh, Midlothian, United Kingdom
- * E-mail:
| | - Stephen C. Bishop
- The Roslin Institute & R(D)SVS, University of Edinburgh, Edinburgh, Midlothian, United Kingdom
| | - Nicholas J. Savill
- Institute of Immunology and Infection Research, University of Edinburgh, Edinburgh, United Kingdom
| | - Raymond R. R. Rowland
- Department of Diagnostic Medicine and Pathobiology, College of Veterinary Medicine, Kansas State University, Manhattan, Kansas, United States of America
| | - Joan K. Lunney
- United State Department of Agriculture, Beltsville Agricultural Research Center, Beltsville, Maryland, United States of America
| | - Benjamin Trible
- Department of Diagnostic Medicine and Pathobiology, College of Veterinary Medicine, Kansas State University, Manhattan, Kansas, United States of America
| | | |
Collapse
|
14
|
Lahučký R, Bučko O, Haščík P, Liptaj T. Effects of creatine and vitamin E on muscle energetic metabolism, antioxidant stability and meat quality of pigs. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2013. [DOI: 10.11118/actaun201260050151] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
|
15
|
Trefan L, Doeschl-Wilson A, Rooke J, Terlouw C, Bünger L. Meta-analysis of effects of gender in combination with carcass weight and breed on pork quality1. J Anim Sci 2013; 91:1480-92. [DOI: 10.2527/jas.2012-5200] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- L. Trefan
- Animal and Veterinary Science Group, Scotland's Rural College, King's Buildings, Edinburgh, EH9 3JG, UK
| | - A. Doeschl-Wilson
- Division of Genetics and Genomics, The Roslin Institute, R(D)SVS, University of Edinburgh, Easter Bush, Midlothian, EH25 9RG, UK
| | - J.A. Rooke
- Animal and Veterinary Science Group, Scotland's Rural College, King's Buildings, Edinburgh, EH9 3JG, UK
| | - C. Terlouw
- UMR 1213 Herbivores, Institut National de la Recherche Agronomique Genès, F-63122 St. Genés Champanelle, France
| | - L. Bünger
- Animal and Veterinary Science Group, Scotland's Rural College, King's Buildings, Edinburgh, EH9 3JG, UK
| |
Collapse
|
16
|
Promeyrat A, Daudin JD, Astruc T, Danon J, Gatellier P. Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (2) effects of fibre type, peroxides and antioxidants. Food Chem 2012; 138:2283-90. [PMID: 23497887 DOI: 10.1016/j.foodchem.2012.11.134] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2012] [Revised: 11/08/2012] [Accepted: 11/28/2012] [Indexed: 10/27/2022]
Abstract
Heating-induced changes in meat proteins were investigated using models made of aqueous suspensions of myofibrils according to muscle fibre types and cellular compounds (oxidants and antioxidants). These changes were evaluated by measurements of carbonyl groups and protein surface hydrophobicity. Model results were compared to trial results obtained on pork meat (M. Longissimus dorsi) heated under the same conditions (45 and 75°C, from 5 to 120 min). Myofibrillar proteins from α-white fibres were more sensitive to oxidation and thermal denaturation than those from β-red fibres. At 45°C, there were negligible differences due to peroxide or antioxidant types. At 75°C, organic peroxides (ROOH) were less oxidative than hydrogen peroxide (H2O2), and antioxidant enzymes were less efficient than vitamin E and carnosine at protecting proteins against oxidation. Protein oxidation observed in meat is lower than in the mimetic models and the increase in hydrophobicity remained limited in meat.
Collapse
Affiliation(s)
- A Promeyrat
- INRA, UR370 Qualité des Produits Animaux, F-63122 Saint-Genès-Champanelle, France
| | | | | | | | | |
Collapse
|
17
|
Salmi B, Trefan L, Bünger L, Doeschl-Wilson A, Bidanel JP, Terlouw C, Larzul C. Bayesian meta-analysis of the effect of fasting, transport and lairage times on four attributes of pork meat quality. Meat Sci 2012; 90:584-98. [PMID: 22075265 DOI: 10.1016/j.meatsci.2011.09.021] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2011] [Revised: 09/26/2011] [Accepted: 09/29/2011] [Indexed: 10/16/2022]
Abstract
Technological meat quality is a significant economic factor in pork production, and numerous publications have shown that it is strongly influenced both by genetic status and by rearing and slaughter conditions. The quality of meat is often described by meat pH at different times postmortem, as well as by color and drip loss. A meta-analysis based on a database built from 27 studies corresponding to a total of 6526 animals classified was carried out. The purpose of this meta-analysis was to study the effect of fasting, lairage and transport durations on four main attributes of the technological pork meat quality. A Bayesian hierarchical meta-regression approach was adopted. The results of our meta-analysis showed that fasting time had a significant effect on pH measured 24h post-mortem (pHu) and drip loss (DL) measured in longissimus muscle. While, lairage affected only the pHu in semimembranosus muscle. Interestingly, we found that DL was the lone attribute that was affected by transport time and its interaction with fasting time.
Collapse
Affiliation(s)
- B Salmi
- INRA, UMR 1313 Unité de Génétique Animale et Biologie Intégrative, 78352 Jouy-en-Josas, France.
| | | | | | | | | | | | | |
Collapse
|
18
|
Juárez M, Dugan MER, Larsen IL, Thacker R, Rolland DC, Aalhus JL. Oxidative stability in grinds from omega-3 enhanced pork. CANADIAN JOURNAL OF ANIMAL SCIENCE 2011. [DOI: 10.4141/cjas2011-059] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Juárez, M., Dugan, M. E. R., Larsen, I. L., Thacker, R., Rolland, D. C. and Aalhus, J. L. 2011. Oxidative stability in grinds from omega-3 enhanced pork. Can. J. Anim. Sci. 91: 623–634. In order to investigate the effect of enhancing n-3 fatty acid levels in carcasses on the retail and sensory characteristics of pork grinds, as well as the ability of increasing dietary levels of vitamin E to stabilize the increase in PUFA levels from flaxseed supplementation, 81 pigs were used in a 3×3 factorial experiment. Dietary treatments included three lengths of time (0, 3 and 6 wk) of flaxseed supplementation and three levels of vitamin E (40, 200 and 400 mg kg feed−1). α-Tocopherol tissue levels increased with dietary vitamin E supplementation (P<0.001), and fat softness (P=0.018) and total PUFA and n-3 fatty acids (P<0.001) increased with flaxseed supplementation. Most other animal performance, carcass and lean pork quality traits were not affected (P>0.05) by dietary treatments. In ground pork, the increase in TBARS after 6 d in retail was lower (P<0.001) with increasing dietary vitamin E levels. However, vitamin E had no effect (P>0.05) on the higher (P<0.001) TBARS levels observed in grinds from flaxseed fed pigs. The dietary addition of flaxseed negatively modified (P<0.05) all the sensory attributes of both cooked and reheated products. Increasing the fat content of the grinds up to 30% seemed to counteract (P>0.05) the negative effects of feeding flaxseed for 3 wk. Feeding vitamin E was not able to prevent negative effects (P<0.05) observed during retail display in grinds with either increasing fat content or higher n-3 fatty acids from dietary flaxseed. However, increasing dietary vitamin E only showed a protective effect (P<0.05) on retail appearance after long periods of ageing.
Collapse
Affiliation(s)
- M. Juárez
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - M. E. R. Dugan
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - I. L. Larsen
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - R. Thacker
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - D. C. Rolland
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - J. L. Aalhus
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1
| |
Collapse
|
19
|
Sales J, Koukolová V. Dietary vitamin E and lipid and color stability of beef and pork: modeling of relationships. J Anim Sci 2011; 89:2836-48. [PMID: 21478452 DOI: 10.2527/jas.2010-3335] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Dietary vitamin E supplementation provides a feasible option to extend the shelf life of meat. However, the costs of extra supplementation necessitate an accurate level of feeding to achieve the maximum return in product quality improvement. The current study aimed to quantify the effects of total dietary vitamin E intake on muscle α-tocopherol concentration in cattle and pigs, and to relate muscle α-tocopherol concentration to lipid oxidation and color of meat. Through computerized and manual searches, 13 studies with cattle and 10 with pigs were identified that have presented data on dietary vitamin E intake and muscle α-tocopherol concentration. Treatment means from 12 studies with beef and 14 with pork were used to evaluate the effects of muscle α-tocopherol concentration on lipid oxidation, as represented by thiobarbituric acid reactive substances in meat stored or retail displayed at chilled temperatures. With CIELAB a* (redness) values as an indicator of color development, the association between muscle α-tocopherol concentration and color could be evaluated with treatment means from 8 studies with beef and 5 with pork. Different treatments applied within studies resulted in 20 to 66 values available for the respective regression analyses. Relationships could be described effectively by different forms of the Mitscherlich model, which presented an initial value for y when x = 0, an asymptotic plateau, and the rate of change of y with increasing values of x. With the inclusion of experiment as a random effect, the relationship between total dietary vitamin E intake (x, IU/d for cattle and mg/d for pigs) and muscle α-tocopherol concentration (y, µg/g of meat) reached asymptotic plateau values at 5.71 and 4.83 µg/g of meat for cattle and pigs, respectively. The fractional accumulation rate (per total dietary vitamin E intake) of muscle α-tocopherol concentration was considerably greater in pigs (0.0130) than in cattle (0.00174). The form of the relationship between muscle α-tocopherol concentration and thiobarbituric acid reactive substances in pork was influenced by a single value, whereas muscle α-tocopherol concentrations could not be related to a* values in beef. This study presented viable models that could be applied in practice to calculate the amounts of supplemental dietary vitamin E needed to obtain the maximum profit from beef and pork.
Collapse
Affiliation(s)
- J Sales
- Department of Nutrition and Feeding of Farm Animals, Institute of Animal Science, Přátelství 815, Uhříněves, 104 00 Prague 10, Czech Republic.
| | | |
Collapse
|