1
|
Fang C, Tang X, Zhang Q, Yu Q, Deng S, Wu S, Fang R. Effects of Dietary Lonicera flos and Sucutellaria baicalensis Mixed Extracts Supplementation on Reproductive Performance, Umbilical Cord Blood Parameters, Colostrum Ingredients and Immunoglobulin Contents of Late-Pregnant Sows. Animals (Basel) 2024; 14:2054. [PMID: 39061516 PMCID: PMC11273922 DOI: 10.3390/ani14142054] [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: 05/23/2024] [Revised: 07/10/2024] [Accepted: 07/10/2024] [Indexed: 07/28/2024] Open
Abstract
The present study aimed to determine the effects of dietary Lonicera flos and Sucutellaria baicalensis mixed extract (LSE) supplementation during the late-pregnancy period on the reproductive performance, umbilical cord blood hematological parameters, umbilical cord serum biochemical parameters, immune indices, hormone levels, colostrum ingredients, and immunoglobulin contents of sows. A total of 40 hybrid pregnant sows were randomly assigned to the control group (CON; sows fed a basal diet) and LSE group (LSE; sows fed a basal diet supplemented with 500 g/t PE). The results indicated that dietary LSE supplementation significantly increased (p < 0.05) the number of alive and healthy piglets and the litter weight at birth, and significantly increased (p < 0.05) the platelet counts in umbilical cord blood. Dietary LSE supplementation significantly increased (p < 0.05) the levels of prolactin (PRL) and growth hormone (GH), and the content of interleukin 2 (IL-2) in umbilical cord serum. Moreover, immunoglobulin A (IgA) and immunoglobulin M (IgM) in the colostrum were increased with PE supplementation (p < 0.05). In conclusion, dietary LSE supplementation in late-pregnancy sows could improve reproductive performance and colostrum quality, and could also regulate the levels of reproductive hormone in umbilical cord serum.
Collapse
Affiliation(s)
- Chengkun Fang
- College of Animal Science, Hunan Agricultural University, Changsha 410128, China; (C.F.); (Q.Z.); (S.D.)
| | - Xiaopeng Tang
- State Engineering Technology Institute for Karst Desertfication Control, School of Karst Science, Guizhou Normal University, Guiyang 550025, China;
| | - Qingtai Zhang
- College of Animal Science, Hunan Agricultural University, Changsha 410128, China; (C.F.); (Q.Z.); (S.D.)
| | - Qifang Yu
- College of Life Science, Hunan Normal University, Changsha 410081, China;
| | - Shengting Deng
- College of Animal Science, Hunan Agricultural University, Changsha 410128, China; (C.F.); (Q.Z.); (S.D.)
| | - Shusong Wu
- College of Animal Science, Hunan Agricultural University, Changsha 410128, China; (C.F.); (Q.Z.); (S.D.)
| | - Rejun Fang
- College of Animal Science, Hunan Agricultural University, Changsha 410128, China; (C.F.); (Q.Z.); (S.D.)
| |
Collapse
|
2
|
Wang J, Deng L, Chen M, Che Y, Li L, Zhu L, Chen G, Feng T. Phytogenic feed additives as natural antibiotic alternatives in animal health and production: A review of the literature of the last decade. ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2024; 17:244-264. [PMID: 38800730 PMCID: PMC11127233 DOI: 10.1016/j.aninu.2024.01.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 12/26/2023] [Accepted: 01/22/2024] [Indexed: 05/29/2024]
Abstract
The use of antibiotics in animal production raises great public safety concerns; therefore, there is an urgent need for the development of substitutes for antibiotics. In recent decades, plant-derived feed additives have been widely investigated as antibiotic alternatives for use in animal health and production because they exert multiple biological functions and are less likely to induce resistance development. This review summarizes the research history and classification of phytogenic feed additives and their main functions, potential modes of action, influencing factors, and potential negative effects. Further, we highlight the challenges in developing sustainable, safe, and affordable plant-derived antibiotic alternatives for use in livestock production.
Collapse
Affiliation(s)
- Jing Wang
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
- Sino-US Joint Laboratory of Animal Science, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Lufang Deng
- Feed Branch of Beijing Sanyuan Breeding Technology Co., Ltd, Beijing 101105, China
| | - Meixia Chen
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
- Sino-US Joint Laboratory of Animal Science, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Yuyan Che
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Lu Li
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
- College of Life Science and Food Engineering, Hebei University of Engineering, Handan 056038, China
| | - Longlong Zhu
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
- College of Animal Science and Technology, Henan University of Science and Technology, Luoyang 471023, China
| | - Guoshun Chen
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Tao Feng
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
- Sino-US Joint Laboratory of Animal Science, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| |
Collapse
|
3
|
Yang W, Li J, Yao Z, Li M. A review on the alternatives to antibiotics and the treatment of antibiotic pollution: Current development and future prospects. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 926:171757. [PMID: 38513856 DOI: 10.1016/j.scitotenv.2024.171757] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 02/08/2024] [Accepted: 03/14/2024] [Indexed: 03/23/2024]
Abstract
Antibiotics, widely used in the fields of medicine, animal husbandry, aquaculture, and agriculture, pose a serious threat to the ecological environment and human health. To prevent antibiotic pollution, efforts have been made in recent years to explore alternative options for antibiotics in animal feed, but the effectiveness of these alternatives in replacing antibiotics is not thoroughly understood due to the variation from case to case. Furthermore, a systematic summary of the specific applications and limitations of antibiotic removal techniques in the environment is crucial for developing effective strategies to address antibiotic contamination. This comprehensive review summarized the current development and potential issues on different types of antibiotic substitutes, such as enzyme preparations, probiotics, and plant extracts. Meanwhile, the existing technologies for antibiotic residue removal were discussed under the scope of application and limitation. The present work aims to highlight the strategy of controlling antibiotics from the source and provide valuable insights for green and efficient antibiotic treatment.
Collapse
Affiliation(s)
- Weiqing Yang
- School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China
| | - Jing Li
- School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China; State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing 100048, China.
| | - Zhiliang Yao
- School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China; State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing 100048, China
| | - Mi Li
- Center for Renewable Carbon, School of Natural Resources, The University of Tennessee, Knoxville, TN 37996, USA
| |
Collapse
|
4
|
Žitek Makoter T, Tancer Verboten M, Mirt I, Zupančić K, Cör Andrejč D, Knez Ž, Knez Marevci M. Beneficial Effects of Castanea sativa Wood Extract on the Human Body and Possible Food and Pharmaceutical Applications. PLANTS (BASEL, SWITZERLAND) 2024; 13:914. [PMID: 38611444 PMCID: PMC11013190 DOI: 10.3390/plants13070914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 03/07/2024] [Accepted: 03/09/2024] [Indexed: 04/14/2024]
Abstract
The aim of this review was to investigate the potential use of Castanea sativa wood extract as a food supplement and to evaluate its beneficial properties for human health. The results of the limited amount of studies suggest promising properties, including potential anti-inflammatory effects. The literature indicates that the extract, which is rich in bioactive compounds such as tannins, offers promising therapeutic possibilities for the treatment of conditions associated with chronic inflammation. Consequently, interest in its use in food and pharmaceuticals is growing. Phytochemical studies have reported antioxidant and antimicrobial activities, and anti-inflammatory, anticancer, hypolipidemic, hypoglycemic, and neuroprotective activities. A suitable extraction method and solvent is crucial for the isolation of bioactive compounds, being green extraction technologies outstanding for the industrial recovery of chestnut wood's bioactive compounds. Nevertheless, it is important to emphasize the importance of adhering to regulatory guidelines and obtaining the necessary approvals from regulatory authorities to ensure product safety and compliance. The regulation of herbal medicinal products with proven efficacy and traditional herbal medicinal products is well defined, monitored by authorized bodies, and subject to strict control measures. It is noteworthy that medicinal products are subject to stringent quality testing to ensure safety and efficacy in use, whereas there are no comparable regulatory standards and specific labeling requirements for dietary supplements. When using herbal products, compliance with established standards in health research is essential.
Collapse
Affiliation(s)
- Taja Žitek Makoter
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, SI-2000 Maribor, Slovenia; (T.Ž.M.); (D.C.A.); (Ž.K.)
- Faculty of Medicine, University of Maribor, Taborska 8, SI-2000 Maribor, Slovenia
| | | | - Ivan Mirt
- Tanin Sevnica, Hermanova 1, SI-8290 Sevnica, Slovenia; (I.M.); (K.Z.)
| | - Katarina Zupančić
- Tanin Sevnica, Hermanova 1, SI-8290 Sevnica, Slovenia; (I.M.); (K.Z.)
| | - Darija Cör Andrejč
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, SI-2000 Maribor, Slovenia; (T.Ž.M.); (D.C.A.); (Ž.K.)
| | - Željko Knez
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, SI-2000 Maribor, Slovenia; (T.Ž.M.); (D.C.A.); (Ž.K.)
- Faculty of Medicine, University of Maribor, Taborska 8, SI-2000 Maribor, Slovenia
| | - Maša Knez Marevci
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, SI-2000 Maribor, Slovenia; (T.Ž.M.); (D.C.A.); (Ž.K.)
| |
Collapse
|
5
|
Menci R, Luciano G, Natalello A, Priolo A, Mangano F, Biondi L, Bella M, Scerra M, Lanza M. Performance and meat quality in pigs fed hydrolysable tannins from Tara spinosa. Meat Sci 2024; 207:109364. [PMID: 37839294 DOI: 10.1016/j.meatsci.2023.109364] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 08/29/2023] [Accepted: 10/10/2023] [Indexed: 10/17/2023]
Abstract
This study aimed to assess the effect of dietary tara (Tara spinosa (Feuillée ex Molina) Britton & Rose) hydrolysable tannins on performance and meat quality of finishing pigs. Twenty barrows (crossbred PIC × Piétrain; age: 125 ± 5 d; bodyweight: 60.8 ± 3.89 kg) were randomly assigned to two groups and fed ad libitum for 7 weeks a control diet (CON) or a diet supplemented with 10 g/kg of tara tannins (TAT), respectively. No differences (P > 0.10) on growth performance and carcass traits were observed between the two groups. Meat fatty acid profile was not affected (P > 0.10) by the diet, but the content of C22:5 n-3 tended to be lower (P = 0.079) in TAT pork. Dietary tannins tended to reduce (P = 0.095) meat cholesterol. The diet had no effect (P > 0.10) on fat-soluble antioxidant vitamins, hydrophilic antioxidant capacity, catalase activity, and glutathione peroxidase activity. Superoxide dismutase activity tended to be lower (P = 0.087) in TAT meat than in CON meat. Dietary tannins did not affect (P > 0.10) backfat and meat color development during 6 days of refrigerated storage, but TAT meat tended to be darker (P = 0.082). Meat from pigs fed tara tannins showed lower (P = 0.028) hydroperoxides content and a tendency toward lower conjugated dienes (P = 0.079) and malondialdehyde (P = 0.084) contents. Also, dietary tannins delayed lipid oxidation in meat subjected to oxidative challenges such as catalysis and cooking (P < 0.05). The positive effect of dietary tara hydrolysable tannins on lipid oxidation was likely due to their antioxidant and anti-inflammatory capacity, but it may have been mitigated by the high α-tocopherol content in meat.
Collapse
Affiliation(s)
- Ruggero Menci
- University of Catania, Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Via Valdisavoia 5, 95123 Catania, Italy
| | - Giuseppe Luciano
- University of Catania, Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Via Valdisavoia 5, 95123 Catania, Italy
| | - Antonio Natalello
- University of Catania, Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Via Valdisavoia 5, 95123 Catania, Italy.
| | - Alessandro Priolo
- University of Catania, Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Via Valdisavoia 5, 95123 Catania, Italy
| | - Fabrizio Mangano
- University of Catania, Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Via Valdisavoia 5, 95123 Catania, Italy
| | - Luisa Biondi
- University of Catania, Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Via Valdisavoia 5, 95123 Catania, Italy
| | - Marco Bella
- University of Catania, Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Via Valdisavoia 5, 95123 Catania, Italy
| | - Manuel Scerra
- University of Reggio Calabria, Dipartimento di Agraria, Produzioni Animali, Via dell'Università, 25, 89124 Reggio Calabria, Italy
| | - Massimiliano Lanza
- University of Catania, Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Via Valdisavoia 5, 95123 Catania, Italy
| |
Collapse
|
6
|
Klimiuk K, Sembratowicz I, Tutaj K, Czech A. Effect of Thyme ( Thymus vulgaris L.) Used in Diets with Extruded Flaxseed on the Antioxidant and Lipid Profile of the Blood and Tissues of Fattening Pigs. Antioxidants (Basel) 2023; 12:1045. [PMID: 37237911 PMCID: PMC10215412 DOI: 10.3390/antiox12051045] [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: 03/24/2023] [Revised: 04/24/2023] [Accepted: 05/02/2023] [Indexed: 05/28/2023] Open
Abstract
Thyme has strong antioxidant properties and, therefore, can reduce the intensity of oxidative processes taking place in the body. The study aimed to assess whether the addition of thyme to diets for fattening pigs containing extruded flaxseeds, a source of n-3 PUFAs, which are particularly susceptible to oxidation, would have a positive effect on redox status and lipid metabolism. The experiment was conducted using 120 weaners (WBP × Neckar crosses) of about 30 kg BW, which were kept until the end of fattening (about 110 kg BW) and divided into three groups of 40 pigs. The control group received a diet with 4% extruded flaxseed. In groups T1 and T3, 1% or 3% of thyme was added to the basal diet. The introduction of 3% thyme resulted in a decrease in the total cholesterol level in the blood and the loin muscle. Moreover, an increase in SOD and CAT activity and a decrease in FRAP and LOOH was noted. Following supplementation with 3% thyme, the n-3 PUFA content and n-3/n-6 ratio increased, while the SFA content was significantly reduced. The results of the studies indicate that thyme has a positive effect on the redox status and lipid profile of the blood and muscles.
Collapse
Affiliation(s)
| | - Iwona Sembratowicz
- Department of Biochemistry and Toxicology, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | | | - Anna Czech
- Department of Biochemistry and Toxicology, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| |
Collapse
|
7
|
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
|
8
|
Vegni J, Sun Y, Seemann SE, Zappaterra M, Davoli R, Dall’Olio S, Gorodkin J, Zambonelli P. RNA-Seq Study on the Longissimus thoracis Muscle of Italian Large White Pigs Fed Extruded Linseed with or without Antioxidants and Polyphenols. Animals (Basel) 2023; 13:ani13071187. [PMID: 37048443 PMCID: PMC10093021 DOI: 10.3390/ani13071187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 03/21/2023] [Accepted: 03/27/2023] [Indexed: 03/31/2023] Open
Abstract
The addition of n-3 polyunsaturated fatty acids (n-3 PUFAs) to the swine diet increases their content in muscle cells, and the additional supplementation of antioxidants promotes their oxidative stability. However, to date, the functionality of these components within muscle tissue is not well understood. Using a published RNA-seq dataset and a selective workflow, the study aimed to find the differences in gene expression and investigate how differentially expressed genes (DEGs) were implicated in the cellular composition and metabolism of muscle tissue of 48 Italian Large White pigs under different dietary conditions. A functional enrichment analysis of DEGs, using Cytoscape, revealed that the diet enriched with extruded linseed and supplemented with vitamin E and selenium promoted a more rapid and massive immune system response because the overall function of muscle tissue was improved, while those enriched with extruded linseed and supplemented with grape skin and oregano extracts promoted the presence and oxidative stability of n-3 PUFAs, increasing the anti-inflammatory potential of the muscular tissue.
Collapse
Affiliation(s)
- Jacopo Vegni
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, 40127 Bologna, Italy
| | - Ying Sun
- Center for Non-Coding RNA in Technology and Health, Department of Veterinary and Animal Sciences, University of Copenhagen, 1870 Copenhagen, Denmark
| | - Stefan E. Seemann
- Center for Non-Coding RNA in Technology and Health, Department of Veterinary and Animal Sciences, University of Copenhagen, 1870 Copenhagen, Denmark
| | - Martina Zappaterra
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, 40127 Bologna, Italy
| | - Roberta Davoli
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, 40127 Bologna, Italy
| | - Stefania Dall’Olio
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, 40127 Bologna, Italy
| | - Jan Gorodkin
- Center for Non-Coding RNA in Technology and Health, Department of Veterinary and Animal Sciences, University of Copenhagen, 1870 Copenhagen, Denmark
- Correspondence: (J.G.); (P.Z.); Tel.: +45-23375667 (J.G.); +39-051-2088055 (P.Z.)
| | - Paolo Zambonelli
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, 40127 Bologna, Italy
- Correspondence: (J.G.); (P.Z.); Tel.: +45-23375667 (J.G.); +39-051-2088055 (P.Z.)
| |
Collapse
|
9
|
Leite SMB, da Silva Assunção EM, Alves AVDNG, de Souza Maciel E, de Moraes Pinto LA, Kaneko IN, Guerrero A, Correa APF, Müller Fernandes JI, Lopes NP, Vital MJS, Monteschio JDO. Incorporation of copaiba and oregano essential oils on the shelf life of fresh ground beef patties under display: Evaluation of their impact on quality parameters and sensory attributes. PLoS One 2022; 17:e0272852. [PMID: 35947587 PMCID: PMC9365165 DOI: 10.1371/journal.pone.0272852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Accepted: 07/27/2022] [Indexed: 11/18/2022] Open
Abstract
The preservative effect of the addition of different essential oils (copaiba and oregano) on meat quality parameters and sensorial acceptability was analyzed for fresh ground beef patties over 21 days of display. Five treatments were assessed: control (CON) without antioxidants; addition of the synthetic additive butylated hydroxytoluene (BHT); addition 0.05% of copaiba essential oil (CEO); 0.05% of oregano essential oil (OEO); or blend of 0.025% copaiba and 0.025% oregano essential oils (BEO). The lowest cooking losses and greatest tenderness (P <0.05) were reached with the blend (BEO). The inclusion of oregano essential oil presented a more intense chroma (P <0.05), with the best color retained during display. Oregano essential oil (OEO) and the blend (BEO) showed the highest antioxidant activity, reducing the lipid oxidation of beef patties during display (P < 0.05). Consumers preferred the odor of beef patties with essential oils (OEO and BEO) to the CON; however, the flavor from OEO had the lowest acceptability and the worst scores for overall acceptability (P < 0.05). Patties with the blend addition (BEO) were the best scored on overall acceptability assessments. In conclusion, the oregano and copaiba essential oils blend had a good preservative effect on fresh beef patties during display and increased sensory acceptability of the product, thus being a possible alternative for replacing synthetic compounds in processed foods.
Collapse
Affiliation(s)
| | | | | | | | | | - Isabelle Naemi Kaneko
- Department of Animal Science, Federal University of Rondônia Foundation, Rondônia, Brazil
| | - Ana Guerrero
- Facultad de Veterinaria, Departamento Producción y Sanidad Animal, Universidad Cardenal Herrera-CEU, CEU Universities, Alfara del Patriarca, Valencia, España, Spain
| | | | | | - Nívia Pires Lopes
- Department of Animal Science, Federal University of Roraima, Boa Vista, Roraima, Brazil
| | | | | |
Collapse
|
10
|
Menci R, Khelil-Arfa H, Blanchard A, Biondi L, Bella M, Priolo A, Luciano G, Natalello A. Effect of dietary magnolia bark extract supplementation in finishing pigs on the oxidative stability of meat. J Anim Sci Biotechnol 2022; 13:89. [PMID: 35934700 PMCID: PMC9358822 DOI: 10.1186/s40104-022-00740-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Accepted: 06/05/2022] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Magnolia bark extract (MBE) is a natural supplement with antioxidant, anti-inflammatory, and antimicrobial activities. Its properties suggest that the dietary supplementation in livestock could improve the quality of products. Therefore, the aim of this study was to investigate, for the first time, the effect of dietary MBE supplementation (0.33 mg/kg) in finishing pigs on the oxidative stability of meat. Oxidative stability is of paramount importance for pork, as it affects storage, retail, and consumer acceptance. For the purpose, the fatty acid profile, cholesterol, fat-soluble vitamins, antioxidant enzymes (catalase, glutathione peroxidase, and superoxide dismutase), non-enzymatic antioxidant capacity (TEAC, FRAP, and Folin-Ciocalteu assays), color stability, and lipid stability of pork were assessed. RESULTS Concerning carcass characteristics, dietary MBE did not affect cold carcass yield, but reduced (P = 0.040) the chilling weight loss. The meat from pigs fed MBE had a lower (P = 0.031) lightness index than the control meat. No effect on intramuscular fat, cholesterol, and fatty acid profile was observed. Dietary MBE did not affect the content of vitamin E (α-tocopherol and γ-tocopherol) in pork, whereas it reduced (P = 0.021) the retinol content. The catalase activity was 18% higher (P = 0.008) in the meat from pigs fed MBE compared with the control group. The MBE supplementation reduced (P = 0.039) by 30% the thiobarbituric acid reactive substances (TBARS) in raw pork over 6 d of aerobic refrigerated storage. Instead, no effect on lipid oxidation was observed in cooked pork. Last, the meat from pigs fed MBE reduced Fe3+-ascorbate catalyzed lipid oxidation in muscle homogenates, with a lower (P = 0.034) TBARS value than the control group after 60 min of incubation. CONCLUSIONS Dietary MBE supplementation in finishing pigs delayed the lipid oxidation in raw meat. This effect was combined with an increased catalase concentration. These results suggest that dietary MBE could have implications for improving the shelf-life of pork.
Collapse
Affiliation(s)
- Ruggero Menci
- Dipartimento Di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123, Catania, Italy
| | | | | | - Luisa Biondi
- Dipartimento Di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123, Catania, Italy
| | - Marco Bella
- Dipartimento Di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123, Catania, Italy
| | - Alessandro Priolo
- 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.
| | - Antonio Natalello
- Dipartimento Di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123, Catania, Italy
| |
Collapse
|
11
|
Oanh N, Huyen N, Dang P, Ton V, Hornick JL. Growth performance, carcass traits, meat quality and composition
in pigs fed diets supplemented with medicinal plants ( Bindens
pilosa L., Urena lobata L. and Ramulus cinnamomi) powder. JOURNAL OF ANIMAL AND FEED SCIENCES 2021. [DOI: 10.22358/jafs/143106/2021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
12
|
Imbabi T, Sabeq I, Osman A, Mahmoud K, Amer SA, Hassan AM, Kostomakhin N, Habashy W, Easa AA. Impact of Fennel Essential Oil as an Antibiotic Alternative in Rabbit Diet on Antioxidant Enzymes Levels, Growth Performance, and Meat Quality. Antioxidants (Basel) 2021; 10:1797. [PMID: 34829668 PMCID: PMC8614930 DOI: 10.3390/antiox10111797] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/03/2021] [Accepted: 11/08/2021] [Indexed: 12/16/2022] Open
Abstract
In the current study, fennel essential oil was used as an antibiotic alternative compared to gentamycin for enhancing the expression of apoptosis genes and antioxidant enzymes in weaned rabbits as well as meat quality and growth performance. The gene expression of the cell lymphoma 2 (BAX and BCL2), caspase3 (CASP3), and glutathione peroxidase (GPX1) were estimated in the liver tissue using qRT-PCR. A total of 45 Moshtohor weaned male rabbits aged four weeks were randomly allocated to control, T1, and T2 treatment groups; each consisted of 15 weaned male rabbits with five replicates. Rabbits in the T1 and T2 groups were orally supplied with 1 mL fennel oil and 1 mL gentamycin, respectively. Weaned rabbits under different treatments showed increased body weight (BW) at 8 and 12 weeks of age and average daily gain (ADG) at 4-8 and 4-12 weeks of age compared to the control group. Compared to the controls, the weaned rabbits supplemented with fennel oil and gentamycin had lower total cholesterol, triglyceride, and MDA. In addition, villus length, mRNA of BAX, BCL2, Casp3, and GPX were increased in the different treatments compared to the control. Furthermore, the meat of these rabbits was less tender, had a lower aerobic plate count (APC), pH, and was brighter and redder in color than the control. Under the conditions of the present study, the supplementation of weaned Moshtohor rabbits with fennel oil as a natural alternative for gentamycin enhanced feed conversion and daily gain through enhancing villus length and mucus thickness. Additionally, fennel essential oil reduces oxidative stress by increasing the antioxidant enzymes.
Collapse
Affiliation(s)
- Tharwat Imbabi
- Department of Animal Production, Faculty of Agriculture, Benha Univerisity, Benha 13736, Egypt
| | - Islam Sabeq
- Department of Food Hygiene, Faculty of Veterinary Medicine, Benha University, Benha 13736, Egypt;
| | - Ali Osman
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Kamal Mahmoud
- Biochemistry Department, Faculty of Agriculture, Menoufia University, Shibin El-Kom 32511, Egypt;
| | - Shimaa A. Amer
- Department of Nutrition & Clinical Nutrition, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44511, Egypt;
| | - Aziza M. Hassan
- Department of Biotechnology, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
| | - Nikolay Kostomakhin
- Department of Dairy and Beef Cattle Breeding, Russian State Agrarian University-Moscow Agriculture Academy, 115432 Moscow, Russia;
| | - Walid Habashy
- Faculty of Agriculture, Animal and Poultry Production, Damanhour University, Damanhour 22511, Egypt; (W.H.); (A.A.E.)
| | - Ahmed A. Easa
- Faculty of Agriculture, Animal and Poultry Production, Damanhour University, Damanhour 22511, Egypt; (W.H.); (A.A.E.)
| |
Collapse
|
13
|
Hao Z, Li Z, Huo J, Chu Y, Li J, Yu X, Liu F, Yin P. Effects of Chinese wolfberry and astragalus extracts on growth performance, pork quality, and unsaturated fatty acid metabolism regulation in Tibetan fragrant pigs. Anim Sci J 2021; 92:e13581. [PMID: 34236125 DOI: 10.1111/asj.13581] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 05/11/2021] [Accepted: 05/27/2021] [Indexed: 11/29/2022]
Abstract
We studied the effects of wolfberry and astragalus extract on the growth performance, carcass traits, and meat quality of Tibetan fragrant pigs, and we want to explain the mechanism of the difference from the level of RNA Seq. Twelve healthy 120-day-old Tibetan fragrant pigs weighing 35 ± 2 kg were divided randomly into two groups, each with six pigs. The control group was fed a basal diet, and the wolfberry and astragalus extract (WAE) group was fed a basal diet +1‰ of WAE. The experimental period was 90 days. Compared with the control group, the growth performance of the WAE group was significantly improved (p < .05), pork marble score significantly improved (p < .05), vitamin E content significantly increased (p < .05), unsaturated fatty acid content significantly increased (p < .05). A total of 256 differentially expressed genes were obtained by transcriptome sequencing, among which 114 were up-regulated and 142 were down-regulated. GO analysis showed that the differentially expressed genes were related to biological functions, such as monounsaturated fatty acid biosynthesis, fatty acid metabolism, lipoprotein decomposition, and lipase activity. Pathway analysis showed that these differentially expressed genes were mainly involved in unsaturated fatty acid biosynthesis regulation, glycerin metabolism, and lipopolysaccharide regulation in fat. WAE improved Tibetan fragrant pigs growth performance. By intervening in key genes related to fatty acid metabolism, the unsaturated fatty acid contents in pork were regulated, which improved the nutritional value of the pork.
Collapse
Affiliation(s)
- Zhuang Hao
- Animal Science and Technology College, Beijing University of Agriculture, Beijing, China
| | - Zhen Li
- Animal Science and Technology College, Beijing University of Agriculture, Beijing, China
| | - Jinjin Huo
- Animal Science and Technology College, Beijing University of Agriculture, Beijing, China
| | - Yaocheng Chu
- Animal Science and Technology College, Hebei North University, Zhangjiakou, China
| | - Jiandong Li
- Animal Science and Technology College, Beijing University of Agriculture, Beijing, China
| | - Xiaohong Yu
- Animal Science and Technology College, Beijing University of Agriculture, Beijing, China
| | - Fenghua Liu
- Animal Science and Technology College, Beijing University of Agriculture, Beijing, China
| | - Peng Yin
- Institute of Microbiology Chinese Academy of Sciences, Beijing, China
| |
Collapse
|
14
|
Araújo LRS, Watanabe PH, Fernandes DR, Maia IRDO, Silva ECD, Pinheiro RRS, Melo MCAD, Santos EOD, Owen RW, Trevisan MTS, Freitas ER. Dietary ethanol extract of mango increases antioxidant activity of pork. Animal 2021; 15:100099. [PMID: 33573964 DOI: 10.1016/j.animal.2020.100099] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 09/24/2020] [Accepted: 09/25/2020] [Indexed: 12/20/2022] Open
Abstract
Ethanol extract of mango seeds (EEMS) are composed of several polyphenolic compounds with considerable in vitro antioxidant activity that can be used in pig feed and may contribute positively to meat quality characteristics. The aim of this study was to evaluate the effect of EEMS as a source of antioxidants in growing-finishing pig diets on meat quality, lipid stability, sulfhydryl groups non-proteinaceous (SG-NP), total phenolic compounds, total antioxidant potential and total antioxidant activity of meat after 1 and 7 days of refrigeration storage. Thirty-two (60-day-old) barrows, weighing 20.20 ± 1.34 kg, were used in a randomized block design consisting of eight animals with four treatment regimens. Treatments consisted of: Control = no dietary antioxidant; butylated hydroxytoluene (BHT) = diet with 200 ppm BHT; EEMS200 = diet with 200 ppm EEMS; EEMS400 = diet with 400 ppm EEMS. At 145 days of age and average weight of 95.47 ± 6.19 kg, the animals were slaughtered and loin samples were collected and frozen before for qualitative analysis and evaluation of the effect of subsequent storage for 1 or 7 days at 8 °C on lipid stability, SG-NP, phenolic compounds, total antioxidant capacity and total antioxidant activity Meat from animals fed EEMS400 diet showed lower cooking loss (P < 0.0001) and higher non-protein sulfhydryl groups, phenolic compounds and total antioxidant activity at both 1 and 7 days of storage (P < 0.0001) compared to the other treatments. Greater antioxidant capacity was observed at 1 day storage in the meat of animals that consumed EEMS regardless of concentration when compared to the control group (P < 0.01). The dietary inclusion of EEMS to pig diets is more effective at 400 ppm in improving meat quality after cooking and antioxidant parameters of pork.
Collapse
Affiliation(s)
- L R S Araújo
- Departamento de Zootecnia, Centro de Ciências Agrárias, Universidade Federal do Ceará, Av. Mister Hull, 970 Campus do Pici, Bloco 808, Fortaleza, CE 60.021-640, Brazil; Faculdade de Veterinária, Universidade Estadual do Ceará, Av. Silas Munguba, 1700, Campus do Itaperi, Fortaleza, CE 60.714-903, Brazil.
| | - P H Watanabe
- Departamento de Zootecnia, Centro de Ciências Agrárias, Universidade Federal do Ceará, Av. Mister Hull, 970 Campus do Pici, Bloco 808, Fortaleza, CE 60.021-640, Brazil
| | - D R Fernandes
- Departamento de Zootecnia, Centro de Ciências Agrárias, Universidade Federal do Ceará, Av. Mister Hull, 970 Campus do Pici, Bloco 808, Fortaleza, CE 60.021-640, Brazil
| | - I R de O Maia
- Departamento de Química Orgânica e Inorgânica, Centro de Ciências, Universidade Federal do Ceará, Campus do Pici, Bloco 940, Caixa postal 6021, Fortaleza, CE 60.455-760, Brazil
| | - E C da Silva
- Pós-graduação IFOPE, Universidade Cândido Mendes, R. da Assembleia, 10 Centro, Rio de Janeiro, RJ 20.011-901, Brazil
| | - R R S Pinheiro
- Departamento de Zootecnia, Centro de Ciências Agrárias, Universidade Federal do Ceará, Av. Mister Hull, 970 Campus do Pici, Bloco 808, Fortaleza, CE 60.021-640, Brazil
| | - M C A de Melo
- Departamento de Zootecnia, Centro de Ciências Agrárias, Universidade Federal do Ceará, Av. Mister Hull, 970 Campus do Pici, Bloco 808, Fortaleza, CE 60.021-640, Brazil
| | - E O Dos Santos
- Departamento de Zootecnia, Centro de Ciências Agrárias, Universidade Federal do Ceará, Av. Mister Hull, 970 Campus do Pici, Bloco 808, Fortaleza, CE 60.021-640, Brazil
| | - R W Owen
- Division of Preventive Oncology, National Center for Tumor Diseases, Im Neuenheimer Feld 460 and German Cancer Research Center (DKFZ), Im Neuenheimer Feld 581, Heidelberg 69120, Germany
| | - M T S Trevisan
- Departamento de Química Orgânica e Inorgânica, Centro de Ciências, Universidade Federal do Ceará, Campus do Pici, Bloco 940, Caixa postal 6021, Fortaleza, CE 60.455-760, Brazil
| | - E R Freitas
- Departamento de Zootecnia, Centro de Ciências Agrárias, Universidade Federal do Ceará, Av. Mister Hull, 970 Campus do Pici, Bloco 808, Fortaleza, CE 60.021-640, Brazil
| |
Collapse
|
15
|
Caprarulo V, Giromini C, Rossi L. Review: Chestnut and quebracho tannins in pig nutrition: the effects on performance and intestinal health. Animal 2020; 15:100064. [PMID: 33516022 DOI: 10.1016/j.animal.2020.100064] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 08/19/2020] [Accepted: 08/21/2020] [Indexed: 12/16/2022] Open
Abstract
Natural extracts are frequently adopted as a valuable alternative to antibiotics in intensive animal farming. Their diverse bioactive constituents such as phytosterols, glucosinolates, carotenoids and polyphenols have shown antioxidant, anti-inflammatory and antibacterial effects. Tannins are the largest class of polyphenol compounds of plant extracts, which can be classified into two hydrolysable or condensed subgroups. Poultry and swine nutrition are the most important sectors in which tannins have been used, firstly adopting tannin-rich feedstuffs and more recently, using tannin extracts from different plants. Several commercial products are available containing tannins extracted from the European chestnut tree (Castanea sativa Mill.) and the American quebracho (Schinopsis spp.). Tannins extracted from these plants have been applied on intensive swine farms due to their ability to improve animal performance and health. These positive and prominent effects are frequently associated with the antinutritional effects in reducing feed palatability, digestibility and protein utilization of feed. Some criticisms and contrasting results regarding pig performance and intestinal health have been reported. This paper provides an overview of the effects of chestnut and quebracho tannins on growth performance and intestinal health of pigs in order to clarify the appropriate dosage and response in the various physiological stages.
Collapse
Affiliation(s)
- V Caprarulo
- Department of Health, Animal Science and Food Safety, University of Milan, 20133 Milan, Italy.
| | - C Giromini
- Department of Health, Animal Science and Food Safety, University of Milan, 20133 Milan, Italy; CRC I-WE (Coordinating Research Center: Innovation for Well-Being and Environment), Università degli Studi di Milano, 20134 Milan, Italy
| | - L Rossi
- Department of Health, Animal Science and Food Safety, University of Milan, 20133 Milan, Italy
| |
Collapse
|
16
|
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
|
17
|
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
|
18
|
Liu X, Kim SH, Kim IH. Effects of the combination of multistrain probiotics and Castanea crenata shell extract on growth performance, nutrient digestibility, fecal microbial shedding, meat quality, noxious gas emissions, and blood parameters in finishing pigs. Livest Sci 2020. [DOI: 10.1016/j.livsci.2020.104185] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
19
|
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
|
20
|
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: 14] [Impact Index Per Article: 3.5] [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
|
21
|
García Beltrán JM, Silvera DG, Ruiz CE, Campo V, Chupani L, Faggio C, Esteban MÁ. Effects of dietary Origanum vulgare on gilthead seabream (Sparus aurata L.) immune and antioxidant status. FISH & SHELLFISH IMMUNOLOGY 2020; 99:452-461. [PMID: 32084538 DOI: 10.1016/j.fsi.2020.02.040] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 02/11/2020] [Accepted: 02/17/2020] [Indexed: 06/10/2023]
Abstract
Origanum sp. is a very common genus of aromatic plants worldwide distributed around the Mediterranean area and O. vulgare (oregano) is the most important species of this genus throughout the world. Due the known medicinal properties of oregano, the effect of diets enriched with 0% (control), 0.5% and 1% oregano leaves powder was studied on the growth, immune and antioxidant status of gilthead seabream (Sparus aurata L.). Fish fed with oregano 0.5% and 1% enriched diets improved both humoral (IgM and bactericidal activity in skin mucus and protease activity in serum) and cellular (head kidney leucocytes phagocytic ability) immunity at 15 and 30 days. Furthermore, the addition of oregano did not provoke any significant effect neither in the growth promotion nor in the liver antioxidant enzymes activity studied in the serum and skin mucus. The possibility of using O. vulgare as a functional additive to fish diet is discussed.
Collapse
Affiliation(s)
- José María García Beltrán
- Fish Innate Immune System Group, Department of Cell Biology and Histology. Faculty of Biology, Campus Regional de Excelencia Internacional "Campus Mare Nostrum", University of Murcia, 30100, Murcia, Spain
| | - Daniel González Silvera
- Nutrition Group. Institute of Aquaculture. Faculty of Natural Sciences, University of Stirling, FK9 4LA, Scotland, United Kingdom
| | - Cristóbal Espinosa Ruiz
- Fish Innate Immune System Group, Department of Cell Biology and Histology. Faculty of Biology, Campus Regional de Excelencia Internacional "Campus Mare Nostrum", University of Murcia, 30100, Murcia, Spain
| | - Vittorio Campo
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98166, S. Agata-Messina, Italy
| | - Latifeh Chupani
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, Research Institute of Fish Culture and Hydrobiology, University of South Bohemia in Ceske Budejovice, Vodnany, Czech Republic
| | - Caterina Faggio
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98166, S. Agata-Messina, Italy
| | - María Ángeles Esteban
- Fish Innate Immune System Group, Department of Cell Biology and Histology. Faculty of Biology, Campus Regional de Excelencia Internacional "Campus Mare Nostrum", University of Murcia, 30100, Murcia, Spain.
| |
Collapse
|
22
|
Oregano Feed Supplementation Affects Glycoconjugates Production in Swine Gut. Animals (Basel) 2020; 10:ani10010149. [PMID: 31963225 PMCID: PMC7023309 DOI: 10.3390/ani10010149] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 01/09/2020] [Accepted: 01/13/2020] [Indexed: 12/27/2022] Open
Abstract
Simple Summary The European ban towards antibiotics is increasing the number of studies on the effects of feed additives, such as plant extracts, in order to enhance the health and welfare status of domestic animals intended for human consumption. Origanum vulgare possesses multiple pharmacological characteristics and its antioxidant and antibacterial properties are particularly interesting. Besides, a recent study aimed at evaluating the effects of oregano aqueous extract supplementation in poultry nutrition gave encouraging results regarding the secretion of glycoconjugates in the gut which increases tissue hydration and protects the intestinal mucosa from pathogenic bacteria, viruses, and parasites. Therefore, we investigated the effects of oregano feed supplementation on antioxidant and defense ability of pig gut. Our results showed that there was improved production of glycoconjugates in the duodenum and colon of pigs fed with supplementation of oregano aqueous extract, enhancing protection of the mucosa of these sections of the intestine. Also, we observed an enhanced antioxidant action in the two examined gut tract samples of the group supplemented with oregano. Findings can be used in further research to identify ways to improve endogenous defense ability with to reduce antibiotic use and prevent antimicrobial resistance. Abstract This study evaluated the effects of adding oregano aqueous extract (OAE) to the diet of pig slaughtered at finisher stage. Study was performed to identify glycoconjugates and evaluate the oxidative stress levels in the duodenum and colon intestinal tracts. Glycohistochemistry was performed by staining with Periodic acid–Schiff (PAS), Alcian blue (AB) pH 2.5, AB-PAS, AB pH 1, AB pH 0.5, low iron diamine, and high iron diamine. Serial sections were pre-treated with sialidase V before staining with AB pH 2.5 (Sial-AB) preceded or not by saponification. To study oxidative stress, an immunohistochemical analysis was applied to investigate the presence of the oxidative stress target molecule Bcl-2 Associate X protein (BAX). Findings show that oregano aqueous extract supplementation improves the production of the secretion glycoconjugates involved in direct and indirect defense, thus enhancing the protection of the pig intestinal mucosa. Moreover, the reduced BAX protein immunostaining observed in both duodenum and colon of swine of the oregano-supplemented group respect to that observed in the control group suggests an enhanced antioxidant action by oregano adding. Findings could be useful for other studies aiming to reduce antibiotic use and prevent antimicrobial resistance.
Collapse
|
23
|
Menchetti L, Brecchia G, Branciari R, Barbato O, Fioretti B, Codini M, Bellezza E, Trabalza-Marinucci M, Miraglia D. The effect of Goji berries (Lycium barbarum) dietary supplementation on rabbit meat quality. Meat Sci 2019; 161:108018. [PMID: 31786441 DOI: 10.1016/j.meatsci.2019.108018] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2019] [Revised: 11/20/2019] [Accepted: 11/20/2019] [Indexed: 12/31/2022]
Abstract
This study evaluated the effect of different dietary concentrations of Goji berries (GB) on the meat quality of rabbit. At weaning, 60 New Zealand male rabbits were assigned to three groups and fed with a commercial standard diet (C), C supplemented with 1% (LG) or 3% Goji berries (HG) until slaughter. Supplementation did not affect colour, water holding capacity, and tenderness but regression analyses showed linear relationships between pH (P < .05), Thiobarbituric Acid Reactive Substances (TBARS; P < .001), Oxygen Radical Absorbance Capacity (ORAC; P < .001), Redox Index (RI; P < .001), and phenolic content (P < .001) of Longissimus thoracis et lumborum muscle and the rate of GB in the feed. However, by pairwise comparisons emerged that acidification (pH: P < .05), antioxidant/oxidant status (TBARS, ORAC, RI; P < .001), and phenolic content (P < .01) of muscle significantly improved only in HG compared with C group. Then, a dose-dependent relation was found but only the higher dose of GB guaranteed an increase in protection against oxidative phenomena of meat.
Collapse
Affiliation(s)
- Laura Menchetti
- Department of Veterinary Medicine, University of Perugia, via San Costanzo 4, 06121 Perugia, Italy
| | - Gabriele Brecchia
- Department of Veterinary Medicine, University of Perugia, via San Costanzo 4, 06121 Perugia, Italy.
| | - Raffaella Branciari
- Department of Veterinary Medicine, University of Perugia, via San Costanzo 4, 06121 Perugia, Italy
| | - Olimpia Barbato
- Department of Veterinary Medicine, University of Perugia, via San Costanzo 4, 06121 Perugia, Italy
| | - Bernard Fioretti
- Department of Chemistry, Biology and Biotechnologies, University of Perugia, via Elce di Sotto, 8 - 06123 Perugia, Italy
| | - Michela Codini
- Department of Pharmaceutical Sciences, University of Perugia, Via Fabretti, 48-06123 Perugia, Italy
| | - Enrico Bellezza
- Department of Veterinary Medicine, University of Perugia, via San Costanzo 4, 06121 Perugia, Italy
| | | | - Dino Miraglia
- Department of Veterinary Medicine, University of Perugia, via San Costanzo 4, 06121 Perugia, Italy
| |
Collapse
|
24
|
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
|
25
|
Mancini S, Minieri S, Buccioni A, Marzoni Fecia di Cossato M, Russo C, Paci G. The influence of dietary chestnut and quebracho tannins mix on rabbit meat quality. Anim Sci J 2019; 90:680-689. [PMID: 30848035 DOI: 10.1111/asj.13194] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Revised: 01/11/2019] [Accepted: 01/22/2019] [Indexed: 11/27/2022]
Abstract
Tannins were recently evaluated as feed additives in order to increase antioxidant compounds in animal diet, mainly to enhance resistance to lipid oxidation in meat. Rabbit meat is one of the most susceptible animal products, thus the main aim of this study was to evaluate the capacity of tannins to elongate shelf life of rabbit meat. Ninety hybrid rabbits were fed with three different diets: basal diet (control, C) and basal diet supplemented with 0.3% or 0.6% of tannins mix. Meat samples were refrigerated as raw at 4°C up to 11 days and analysed both as raw and cooked for physical-chemical characteristics, fatty acids profile, lipid oxidation and antioxidant capacity. Results showed that dietary tannins affected meat colour of raw samples (mostly yellowness). Lipid peroxidation (TBARS) of raw samples was lower in tannins group than C group; a further inhibition of peroxidation was showed also in cooked samples only by the highest dose of tannins mix. Moreover, antioxidant capacity (ABTS) of raw samples increased with the percentage of tannins. In conclusion, supplementation with 0.6% of tannins mix seems to positively affect the lipid peroxidation and antioxidant capacity of meat without modifying the intrinsic characteristics of rabbit meat.
Collapse
Affiliation(s)
- Simone Mancini
- Department of Veterinary Science, University of Pisa, Pisa, Italy
| | - Sara Minieri
- Department of Veterinary Science, University of Pisa, Pisa, Italy.,Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
| | - Arianna Buccioni
- Department of Agri-Food Production and Environmental Sciences (DISPAA), University of Florence, Firenze, Italy
| | - Margherita Marzoni Fecia di Cossato
- Department of Veterinary Science, University of Pisa, Pisa, Italy.,Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
| | - Claudia Russo
- Department of Veterinary Science, University of Pisa, Pisa, Italy.,Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
| | - Gisella Paci
- Department of Veterinary Science, University of Pisa, Pisa, Italy.,Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
| |
Collapse
|
26
|
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
|
27
|
Mancini S, Moruzzo R, Minieri S, Turchi B, Cerri D, Gatta D, Sagona S, Felicioli A, Paci G. Dietary supplementation of quebracho and chestnut tannins mix in rabbit: effects on live performances, digestibility, carcase traits, antioxidant status, faecal microbial load and economic value. ITALIAN JOURNAL OF ANIMAL SCIENCE 2019. [DOI: 10.1080/1828051x.2018.1549514] [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)
- Simone Mancini
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
| | - Roberta Moruzzo
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
| | - Sara Minieri
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
| | - Barbara Turchi
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
| | - Domenico Cerri
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
- Centro Interdipartimentale di Ricerca “Nutraceutica e Alimentazione per la Salute”, University of Pisa, Pisa, Italy
| | - Domenico Gatta
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
- Centro Interdipartimentale di Ricerca “Nutraceutica e Alimentazione per la Salute”, University of Pisa, Pisa, Italy
| | - Simona Sagona
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
- Dipartimento di Farmacia, University of Pisa, Pisa, Italy
| | - Antonio Felicioli
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
- Centro Interdipartimentale di Ricerca “Nutraceutica e Alimentazione per la Salute”, University of Pisa, Pisa, Italy
| | - Gisella Paci
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
- Centro Interdipartimentale di Ricerca “Nutraceutica e Alimentazione per la Salute”, University of Pisa, Pisa, Italy
| |
Collapse
|
28
|
Mattioli S, Dal Bosco A, Duarte JMM, D'Amato R, Castellini C, Beone GM, Fontanella MC, Beghelli D, Regni L, Businelli D, Trabalza-Marinucci M, Proietti P. Use of Selenium-enriched olive leaves in the feed of growing rabbits: Effect on oxidative status, mineral profile and Selenium speciation of Longissimus dorsi meat. J Trace Elem Med Biol 2019; 51:98-105. [PMID: 30466946 DOI: 10.1016/j.jtemb.2018.10.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/13/2018] [Revised: 08/09/2018] [Accepted: 10/03/2018] [Indexed: 11/20/2022]
Abstract
In the present study the use of Selenium-fortified olive leaves as potential dietary source of Se in rabbit nutrition was evaluated. Sixty New Zealand White rabbits (35 days of age) were randomly assigned to the following dietary treatments: standard diet (C), and C supplemented with either 10% olive leaves (OL) or 10% Selenium-fortified olive leaves (SeOL; 100 mg/L of foliar spray sodium selenate solution). At 70 days of age, 10 rabbits per group were slaughtered and the oxidative status, mineral profile and Selenium speciation of Longissimus dorsi meat was analyzed. Meat of the SeOL group exhibited better oxidative status (lower TBARS, higher GPx and α-tocopherol values) and a 5-fold higher Se content compared to that of the other treatments. The main Se form was SeMet (7-fold higher in the SeOL group), followed by SeCys2. The present trial demonstrates the possibility of using agro-industrial by-products as ingredients in rabbit feeds, thereby enriching meat bioactive compound content.
Collapse
Affiliation(s)
- Simona Mattioli
- Department of Agricultural, Environmental and Food Science, University of Perugia, Perugia, Italy.
| | - Alessandro Dal Bosco
- Department of Agricultural, Environmental and Food Science, University of Perugia, Perugia, Italy
| | | | - Roberto D'Amato
- Department of Agricultural, Environmental and Food Science, University of Perugia, Perugia, Italy
| | - Cesare Castellini
- Department of Agricultural, Environmental and Food Science, University of Perugia, Perugia, Italy
| | - Gian Maria Beone
- Department for Sustainable Process, Agricultural Faculty, Università Cattolica del Sacro Cuore of Piacenza, Piacenza, Italy
| | - Maria Chiara Fontanella
- Department for Sustainable Process, Agricultural Faculty, Università Cattolica del Sacro Cuore of Piacenza, Piacenza, Italy
| | - Daniela Beghelli
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Camerino MC, Italy
| | - Luca Regni
- Department of Agricultural, Environmental and Food Science, University of Perugia, Perugia, Italy
| | - Daniela Businelli
- Department of Agricultural, Environmental and Food Science, University of Perugia, Perugia, Italy
| | | | - Primo Proietti
- Department of Agricultural, Environmental and Food Science, University of Perugia, Perugia, Italy
| |
Collapse
|
29
|
Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.10.005] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
30
|
Cheng C, Xia M, Zhang X, Wang C, Jiang S, Peng J. Supplementing Oregano Essential Oil in a Reduced-Protein Diet Improves Growth Performance and Nutrient Digestibility by Modulating Intestinal Bacteria, Intestinal Morphology, and Antioxidative Capacity of Growing-Finishing Pigs. Animals (Basel) 2018; 8:ani8090159. [PMID: 30235792 PMCID: PMC6162377 DOI: 10.3390/ani8090159] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2018] [Revised: 09/06/2018] [Accepted: 09/14/2018] [Indexed: 12/25/2022] Open
Abstract
This study investigated the effects of supplementing oregano essential oil (OEO) to a reduced-protein diet on growth performance, nutrient digestibility, intestinal bacteria, intestinal morphology, and antioxidative capacity of growing-finishing pigs. Forty-eight barrows were randomly allotted to four treatments including normal-protein diet (NPD), reduced-protein, amino acid-supplemented diet (RPD), the same RPD supplemented with chlortetracycline (RPA), and RPD supplemented with OEO (RPO). The data showed that dietary OEO supplementation increased the average daily gain of pigs compared with NPD and RPD. The gain:feed in RPO- and NPD-fed pigs was higher than those in RPD- and RPA-fed pigs. Increased average daily feed intake and 10th-rib backfat thickness were detected in RPA-fed pigs. Pigs fed the RPO had higher apparent total tract digestibility (ATTD) of crude protein than those fed the other diets. The RPD and RPA treatments showed reduced counts of Lactobacillus spp. in ileal digesta of pigs. The RPA and RPO treatments also showed lower Escherichia coli counts in ileal digesta than the NPD and RPD treatments. Dietary OEO supplementation increased villous height of the jejunum and the ileal and plasma total antioxidative capacity of pigs. In conclusion, dietary OEO supplementation could improve the growth performance and nutrient digestibility of pigs by modulating intestinal bacteria, intestinal morphology, and antioxidative capacity.
Collapse
Affiliation(s)
- Chuanshang Cheng
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Mao Xia
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Xiaming Zhang
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Chao Wang
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Siwen Jiang
- The Cooperative Innovation Center for Sustainable Pig Production, Wuhan 430070, China.
| | - Jian Peng
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
- The Cooperative Innovation Center for Sustainable Pig Production, Wuhan 430070, China.
| |
Collapse
|
31
|
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
|
32
|
Zhai H, Liu H, Wang S, Wu J, Kluenter AM. Potential of essential oils for poultry and pigs. ACTA ACUST UNITED AC 2018; 4:179-186. [PMID: 30140757 PMCID: PMC6103468 DOI: 10.1016/j.aninu.2018.01.005] [Citation(s) in RCA: 112] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2017] [Revised: 12/16/2017] [Accepted: 01/10/2018] [Indexed: 11/11/2022]
Abstract
The increasing pressure of abolishing and/or decreasing the use of antibiotics as antimicrobial growth promoters for livestock calls for alternative solutions to sustain the efficiency of current livestock production. Among the alternatives, essential oils have a great potential and are generally considered natural, less toxic, and free from residues. Essential oils have been proven in numerous in vitro studies to exert antimicrobial effects on various pathogens. The current review touched on the basics of essential oils, and the in vivo effects of essential oils on growth, intestinal microflora, anti-oxidation, immune functionality, meat qualities as well as the possible modes of action in poultry and pigs, and the future research areas were proposed.
Collapse
Affiliation(s)
- Hengxiao Zhai
- DSM (China) Animal Nutrition Research Center, Bazhou 065799, China
| | - Hong Liu
- DSM (China) Animal Nutrition Research Center, Bazhou 065799, China
| | - Shikui Wang
- DSM (China) Animal Nutrition Research Center, Bazhou 065799, China
| | - Jinlong Wu
- DSM (China) Animal Nutrition Research Center, Bazhou 065799, China
| | | |
Collapse
|
33
|
Pogorzelska-Nowicka E, Atanasov AG, Horbańczuk J, Wierzbicka A. Bioactive Compounds in Functional Meat Products. Molecules 2018; 23:E307. [PMID: 29385097 PMCID: PMC6017222 DOI: 10.3390/molecules23020307] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 01/20/2018] [Accepted: 01/20/2018] [Indexed: 11/17/2022] Open
Abstract
Meat and meat products are a good source of bioactive compounds with positive effect on human health such as vitamins, minerals, peptides or fatty acids. Growing food consumer awareness and intensified global meat producers competition puts pressure on creating new healthier meat products. In order to meet these expectations, producers use supplements with functional properties for animal diet and as direct additives for meat products. In the presented work seven groups of key functional constituents were chosen: (i) fatty acids; (ii) minerals; (iii) vitamins; (iv) plant antioxidants; (v) dietary fibers; (vi) probiotics and (vii) bioactive peptides. Each of them is discussed in term of their impact on human health as well as some quality attributes of the final products.
Collapse
Affiliation(s)
- Ewelina Pogorzelska-Nowicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Nowoursynowska Street 159c, 02-776 Warsaw, Poland.
| | - Atanas G Atanasov
- Institute of Genetics and Animal Breeding, Polish Academy of Sciences, 05-552 Jastrzębiec, Poland.
- Department of Pharmacognosy, University of Vienna, Althanstrasse 14, 1090 Vienna, Austria.
| | - Jarosław Horbańczuk
- Institute of Genetics and Animal Breeding, Polish Academy of Sciences, 05-552 Jastrzębiec, Poland.
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Nowoursynowska Street 159c, 02-776 Warsaw, Poland.
| |
Collapse
|
34
|
Rossi R, Stella S, Ratti S, Maghin F, Tirloni E, Corino C. Effects of antioxidant mixtures in the diet of finishing pigs on the oxidative status and shelf life of longissimus dorsi muscle packaged under modified atmosphere. J Anim Sci 2017; 95:4986-4997. [PMID: 29293718 PMCID: PMC6292313 DOI: 10.2527/jas2017.1603] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2017] [Accepted: 09/04/2017] [Indexed: 12/14/2022] Open
Abstract
The effect of pig dietary supplementation with an antioxidant mixture (AOX), containing vitamin E and verbascoside, on animal oxidative status, meat quality parameters, and shelf life of the longissimus dorsi (LD) muscle was examined. Seventy pigs with an average live weight of 95.2 ± 1.2 kg were selected and assigned to 2 dietary treatments. The control (CTR) group was fed a commercial diet, and the AOX group was fed the same diet supplemented with the AOX, containing vitamin E and verbascoside from Verbenaceae extract, for 45 d before slaughter. At the beginning and at the end of the trial, blood samples were collected to determine oxidative status, using the Kit Radicaux Libres test. At slaughter, carcass weight was recorded and LD muscles from 10 pigs per treatment were sampled. Physical, chemical, microbiological, and sensory parameters and oxidative stability of LD muscle were assessed for up to 21 d of storage at 4°C under modified atmosphere packaging. Dietary AOX positively affected ( < 0.05) oxidative status and carcass dressing percentage. The oxidative and color stability of the LD muscle were improved ( < 0.05) in the AOX group compared with the control. The sensory shelf life revealed that at 15 d of storage, meat from the AOX group was comparable ( < 0.05) to the fresh meat in appearance and aroma. A lower ( < 0.05) spp. load was observed in the AOX samples than in the control samples. No other microbiological parameters were affected by dietary treatment. Overall, the present data showed that dietary AOX supplementation in pigs improved in vivo antioxidant status and exerted antioxidant and antimicrobial effects, thus enhancing the shelf life of raw pork under commercial conditions.
Collapse
Affiliation(s)
- R. Rossi
- Università degli Studi di Milano, Department of Health, Animal Science and Food Safety, Via Celoria 10, 20133 Milan, Italy
| | - S. Stella
- Università degli Studi di Milano, Department of Health, Animal Science and Food Safety, Via Celoria 10, 20133 Milan, Italy
| | - S. Ratti
- Università degli Studi di Milano, Department of Health, Animal Science and Food Safety, Via Celoria 10, 20133 Milan, Italy
| | - F. Maghin
- Università degli Studi di Milano, Department of Health, Animal Science and Food Safety, Via Celoria 10, 20133 Milan, Italy
| | - E. Tirloni
- Università degli Studi di Milano, Department of Health, Animal Science and Food Safety, Via Celoria 10, 20133 Milan, Italy
| | - C. Corino
- Università degli Studi di Milano, Department of Health, Animal Science and Food Safety, Via Celoria 10, 20133 Milan, Italy
| |
Collapse
|
35
|
Development and quality evaluation of infant food with oregano essential oil for children diagnosed with cerebral palsy. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.016] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
|
36
|
Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste. SUSTAINABILITY 2017. [DOI: 10.3390/su9091566] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
37
|
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
|
38
|
Sedaghat Doost A, Sinnaeve D, De Neve L, Van der Meeren P. Influence of non-ionic surfactant type on the salt sensitivity of oregano oil-in-water emulsions. Colloids Surf A Physicochem Eng Asp 2017. [DOI: 10.1016/j.colsurfa.2017.04.066] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
39
|
Cheng C, Liu Z, Zhou Y, Wei H, Zhang X, Xia M, Deng Z, Zou Y, Jiang S, Peng J. Effect of oregano essential oil supplementation to a reduced-protein, amino acid-supplemented diet on meat quality, fatty acid composition, and oxidative stability of Longissimus thoracis muscle in growing-finishing pigs. Meat Sci 2017; 133:103-109. [PMID: 28666108 DOI: 10.1016/j.meatsci.2017.06.011] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2017] [Revised: 06/22/2017] [Accepted: 06/22/2017] [Indexed: 11/29/2022]
Abstract
This study investigated the effects of reduced-protein, amino acid-supplemented diet supplementation with oregano essential oil (OEO) in pigs, from growing period to slaughter, on the meat quality, fatty acid composition, and oxidative stability of Longissimus thoracis (LT) muscle. Thirty-six barrows were randomly divided into three experimental treatments, namely, normal protein diet (NPD), reduced-protein, amino acid-supplemented diet (RPD), and identical RPD supplemented (250mg/kg feed) with OEO (OEO) treatments. Dietary RPD and OEO increased the b*45min, tenderness, overall acceptance, and intramuscular fat (IMF) content of pork compared with dietary NPD. The percentage of n-3 polyunsaturated fatty acid (n-3 PUFA) and the percentage of monounsaturated fatty acid in OEO muscle were higher and lower than those in RPD muscle, respectively. Dietary OEO improved oxidative stability, total antioxidative capacity, and catalase but decreased drip loss in LT muscle. Results indicated that dietary OEO enhanced the sensory attributes and anti-oxidative status of pork meat by improving IMF and n-3 PUFA proportion and antioxidative capacity.
Collapse
Affiliation(s)
- Chuanshang Cheng
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Zuhong Liu
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Yuanfei Zhou
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Hongkui Wei
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China; The Cooperative Innovation Center for Sustainable Pig Production, Wuhan 430070, PR China
| | - Xiaming Zhang
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Mao Xia
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Zhao Deng
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Yi Zou
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Siwen Jiang
- The Cooperative Innovation Center for Sustainable Pig Production, Wuhan 430070, PR China.
| | - Jian Peng
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China; The Cooperative Innovation Center for Sustainable Pig Production, Wuhan 430070, PR China.
| |
Collapse
|
40
|
Llana-Ruiz-Cabello M, Maisanaba S, Puerto M, Pichardo S, Jos A, Moyano R, Cameán A. A subchronic 90-day oral toxicity study of Origanum vulgare essential oil in rats. Food Chem Toxicol 2017; 101:36-47. [DOI: 10.1016/j.fct.2017.01.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2016] [Revised: 12/23/2016] [Accepted: 01/03/2017] [Indexed: 01/28/2023]
|
41
|
Pedrazzoli M, Dal Bosco A, Castellini C, Ranucci D, Mattioli S, Pauselli M, Roscini V. Effect of age and feeding area on meat quality of wild boars. ITALIAN JOURNAL OF ANIMAL SCIENCE 2017. [DOI: 10.1080/1828051x.2017.1292114] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Martina Pedrazzoli
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Perugia, Italy
| | - Alessandro Dal Bosco
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Perugia, Italy
| | - Cesare Castellini
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Perugia, Italy
| | - David Ranucci
- Dipartimento di Medicina Veterinaria, University of Perugia, Perugia, Italy
| | - Simona Mattioli
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Perugia, Italy
| | - Mariano Pauselli
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Perugia, Italy
| | - Valentina Roscini
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Perugia, Italy
| |
Collapse
|
42
|
Forte C, Ranucci D, Beghelli D, Branciari R, Acuti G, Todini L, Cavallucci C, Trabalza-Marinucci M. Dietary integration with oregano (Origanum vulgare L.) essential oil improves growth rate and oxidative status in outdoor-reared, but not indoor-reared, pigs. J Anim Physiol Anim Nutr (Berl) 2017; 101:e352-e361. [PMID: 28067421 DOI: 10.1111/jpn.12612] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2016] [Accepted: 09/11/2016] [Indexed: 11/30/2022]
Abstract
The effects of a diet supplemented with oregano essential oil on performance, oxidative status, pork quality traits and sensorial properties were evaluated. In two studies, 72 pigs in indoor or outdoor conditions were assigned to either a control diet or an identical diet supplemented with 0.2% oregano essential oil. Pigs reared outdoor showed lower live weight, average daily gain and average gain:feed ratio compared to indoor pigs. The oregano supplementation improved the growth performance of the outdoor- but not the indoor-reared animals. The serum oxidative status was influenced by the diet. A higher oxidative stability was observed in the oregano-supplemented groups. As for the rearing conditions, the data suggest that after an initial adapting period, the free-range farming systems could be better tolerated by pigs. Meat derived from pigs reared outdoor showed higher pH and a* values. Lightness was influenced by both the diet and the rearing conditions. The control group reared indoor showed shear force values higher than both supplemented groups, while no differences were detected with the control group reared outdoor. In the consumer test performed under blind conditions, the oregano groups achieved higher consistency scores compared with the control. Under informed conditions, the meat derived from the oregano-supplemented pigs reared outdoor received the highest scores for consistency and overall liking regardless of the rearing system. The same result for the overall liking score was obtained in the expectation test. The data obtained showed that dietary oregano essential oil can be effective in reducing performance losses due to the outdoor-rearing system, increasing the oxidative status of the animal and oxidative stability of the meat, without modifying the meat quality traits and improving consumer perceptions of the meat quality.
Collapse
Affiliation(s)
- C Forte
- Department of Veterinary Medicine, University of Perugia, Perugia, Italy
| | - D Ranucci
- Department of Veterinary Medicine, University of Perugia, Perugia, Italy
| | - D Beghelli
- School of Biosciences and Veterinary Medicine, University of Camerino, Matelica, Macerata, Italy
| | - R Branciari
- Department of Veterinary Medicine, University of Perugia, Perugia, Italy
| | - G Acuti
- Department of Veterinary Medicine, University of Perugia, Perugia, Italy
| | - L Todini
- School of Biosciences and Veterinary Medicine, University of Camerino, Matelica, Macerata, Italy
| | - C Cavallucci
- Nuovo Molino di Assisi, Bastia Umbra, Perugia, Italy
| | | |
Collapse
|
43
|
Mancini S, Paci G, Pisseri F, Preziuso G. Effect of Turmeric (Curcuma longaL.) Powder as Dietary Antioxidant Supplementation on Pig Meat Quality. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12878] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Simone Mancini
- Department of Veterinary Sciences; University of Pisa; Viale delle Piagge 2 Pisa Italy
- Interdepartmental Research Center “Nutraceuticals and Food for Health”; University of Pisa; Pisa Italy
| | - Gisella Paci
- Department of Veterinary Sciences; University of Pisa; Viale delle Piagge 2 Pisa Italy
- Interdepartmental Research Center “Nutraceuticals and Food for Health”; University of Pisa; Pisa Italy
| | | | - Giovanna Preziuso
- Department of Veterinary Sciences; University of Pisa; Viale delle Piagge 2 Pisa Italy
- Interdepartmental Research Center “Nutraceuticals and Food for Health”; University of Pisa; Pisa Italy
| |
Collapse
|
44
|
Effects of chestnut tannins on the meat quality, welfare, and antioxidant status of heat-stressed lambs. Meat Sci 2016; 116:236-42. [DOI: 10.1016/j.meatsci.2016.02.024] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2015] [Revised: 02/10/2016] [Accepted: 02/12/2016] [Indexed: 01/08/2023]
|
45
|
Celia C, Cullere M, Gerencsér Z, Matics Z, Tasoniero G, Dal Bosco A, Giaccone V, Szendrő Z, Dalle Zotte A. Effect of pre- and post-weaning dietary supplementation with Digestarom® herbal formulation on rabbit carcass traits and meat quality. Meat Sci 2016; 118:89-95. [PMID: 27062101 DOI: 10.1016/j.meatsci.2016.03.022] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2015] [Revised: 03/18/2016] [Accepted: 03/22/2016] [Indexed: 11/26/2022]
Abstract
This study evaluated effects of Digestarom® (D) dietary inclusion before weaning (0-5weeks old; BW) and/or after weaning (5-12weeks old; AW) on growing rabbit carcass traits and meat quality. During BW, Pannon-Ka rabbits (does, kits) received two diets: a control diet (C) and one supplemented with 300mg Digestarom®/kg (D). At weaning, each group was divided into 3 dietary sub-groups: CC and DD received C and D diets from 5 to 12weeks of age, whereas DC was fed D from 5 to 8weeks and C from 8 to 12weeks of age (54 rabbits/group; AW). Rabbits were slaughtered at 12weeks of age. Digestarom® supplementation improved carcass yield and body mid part proportion only when administered BW. Rabbits fed D BW had higher hind leg meat cooking losses. Loin meat spiciness and rancidity increased with D both BW and AW. In conclusion, Digestarom(®) herbal formulation was ineffective in improving growing rabbit carcass traits or meat quality.
Collapse
Affiliation(s)
- C Celia
- Faculty of Agricultural and Environmental Sciences, Kaposvár University, 40, Guba S. str., H-7400 Kaposvár, Hungary; Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy
| | - M Cullere
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy
| | - Zs Gerencsér
- Faculty of Agricultural and Environmental Sciences, Kaposvár University, 40, Guba S. str., H-7400 Kaposvár, Hungary
| | - Zs Matics
- Faculty of Agricultural and Environmental Sciences, Kaposvár University, 40, Guba S. str., H-7400 Kaposvár, Hungary
| | - G Tasoniero
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy
| | - A Dal Bosco
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Italy
| | - V Giaccone
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy
| | - Zs Szendrő
- Faculty of Agricultural and Environmental Sciences, Kaposvár University, 40, Guba S. str., H-7400 Kaposvár, Hungary
| | - A Dalle Zotte
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy.
| |
Collapse
|
46
|
Branciari R, Balzano M, Pacetti D, Trabalza‐Marinucci M, Della Casa G, Miraglia D, Capotorti A, Frega NG, Ranucci D. Dietary CLA supplementation of pigs confers higher oxidative stability to Ciauscolo and Fabriano salami produced from their meat with no negative impact on the physico‐chemical, microbiological and sensorial characteristics. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500381] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | - Michele Balzano
- Department of Agricultural, Food and Environmental SciencesPolytechnic University MarcheAnconaItaly
| | - Deborah Pacetti
- Department of Agricultural, Food and Environmental SciencesPolytechnic University MarcheAnconaItaly
| | | | - Giacinto Della Casa
- Council for Agricultural Research and Economics Research Unit for Swine HusbandrySan Cesario sul PanaroItaly
| | - Dino Miraglia
- Department of Veterinary MedicineUniversity of PerugiaPerugiaItaly
| | - Andrea Capotorti
- Department of Mathematics and Computer SciencesUniversity of PerugiaPerugiaItaly
| | - Natale G. Frega
- Department of Agricultural, Food and Environmental SciencesPolytechnic University MarcheAnconaItaly
| | - David Ranucci
- Department of Veterinary MedicineUniversity of PerugiaPerugiaItaly
| |
Collapse
|
47
|
Branciari R, Ranucci D, Miraglia D, Urbani S, Esposto S, Servili M. Effect of Dietary Treatment with Olive Oil By-Product (Olive Cake) on Physicochemical, Sensory and Microbial Characteristics of Beef During Storage. Ital J Food Saf 2015; 4:5496. [PMID: 27800420 PMCID: PMC5076686 DOI: 10.4081/ijfs.2015.5496] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2015] [Revised: 10/13/2015] [Accepted: 10/13/2015] [Indexed: 11/29/2022] Open
Abstract
Several studies have demonstrated that the use of natural preservatives through animal diets could increase the shelf life of meat and meat products since many plant-derived substances show antioxidant and antimicrobial properties. The aim of this work was to study the effect of olive cake dietary supplementation on beef oxidative stability and antimicrobial activity during storage. Beef cattle were randomly divided into three homogeneous groups that were assigned to one of the three diets: a commercial unified based diet administered for 90 days until slaughter (CTR), CTR diet supplemented with 0.5% olive cake administered for 90 days until slaughter (OC1), and CTR diet supplemented with 0.5% olive cake and administered for 60 days followed by the administration of the CTR diet for 30 days until slaughter (OC2). Beefsteaks were overwrapped with oxygen-permeable packaging and analysed at four different storage times (zero, three, six and nine days). At the four sampling times considered from all of the samples, total viable count (TVC), Enterobacteriaceae counts, colour coordinates (CIE L*a*b* colour system), peroxide value (PV), thiobarbituric reactive substances (TBARs) determinations and descriptive sensory analyses were performed. No differences in TVC and Enterobacteriaceae count were detected among the groups over all of the sampling times considered. Differences were recorder among groups for PV, TBARS, colour and sensory analysis. The addition of olive cake in the animal diet had an effect on lipid oxidation reducing the level of PV, TBARS and retarding colour deterioration and the development of off odour in OC meat during storage.
Collapse
Affiliation(s)
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia , Perugia
| | - Dino Miraglia
- Department of Veterinary Medicine, University of Perugia , Perugia
| | - Stefania Urbani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia , Perugia, Italy
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia , Perugia, Italy
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia , Perugia, Italy
| |
Collapse
|
48
|
Ranucci D, Miraglia D, Trabalza-Marinucci M, Acuti G, Codini M, Ceccarini MR, Forte C, Branciari R. Dietary Effects of Oregano ( Origanum Vulgaris L.) Plant or Sweet Chestnut ( Castanea Sativa Mill.) Wood Extracts on Microbiological, Chemico-Physical Characteristics and Lipid Oxidation of Cooked ham During Storage. Ital J Food Saf 2015; 4:5497. [PMID: 27800421 PMCID: PMC5076687 DOI: 10.4081/ijfs.2015.5497] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2015] [Revised: 10/01/2015] [Accepted: 10/01/2015] [Indexed: 11/23/2022] Open
Abstract
The aim of this study was to evaluate the dietary effect of feeding pigs with diets enriched with sweet chestnut wood (Castanea sativa Mill.) or oregano (Origanum vulgaris L.) extract on the microbiological and chemical characteristics of cooked pork ham. Three groups of 10 pigs were fed with a control diet (CTRL), with the CTRL diet enriched with 0.2% of oregano extract (OR) and with the CTRL diet enriched with 0.2% of sweet chestnut wood extract (SCW), respectively. Six cooked hams per group were produced, sliced and packaged under a modified atmosphere (N2:CO2=80:20) and stored at refrigeration temperature (4±1°C). Three packages per cooked ham were sampled for analyses at three different storage times (0, 10 and 20 days). At day 0 time, antioxidant capacity of the products (ORACFL assay) and chemical composition were performed. At each sampling time, from all the samples the following analyses were performed: total microbial count (TMC), lactic acid bacteria count (LAB), Enterobacteriaceae count, Listeria monocytogenes, pH value, colour coordinates (L*, a*, b*), total basic volatile nitrogen (TBVN) and thiobarbituric reactive substances (TBARs) determinations. No differences in TMC, LAB and Enterobacteriaceae count, pH, TBVN, chemical composition and L* values were registered between the three groups at all the sampling times considered. No Listeria monocytogenes was detected in the samples tested. Significant differences were registered for ORACFL at 0 days, a* and b* values and TBARs value at 10 and 20 days of storage, with higher values for ORACFL, a* and b* values and lower values for TBARs in SCW and OR than CTRL. No antimicrobial effect could be recorded for OR and SCW but a higher oxidative stability, also highlighted by the colour maintenance, was observed in both OR and SCW.
Collapse
Affiliation(s)
- David Ranucci
- Department of Veterinary Medicine, University of Perugia , Perugia
| | - Dino Miraglia
- Department of Veterinary Medicine, University of Perugia , Perugia
| | | | - Gabriele Acuti
- Department of Veterinary Medicine, University of Perugia , Perugia
| | - Michela Codini
- Department of Pharmaceutical Sciences, University of Perugia , Perugia, Italy
| | | | - Claudio Forte
- Department of Veterinary Medicine, University of Perugia , Perugia
| | | |
Collapse
|