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Macho-González A, Bastida S, Garcimartín A, López-Oliva ME, González P, Benedí J, González-Muñoz MJ, Sánchez-Muniz FJ. Functional Meat Products as Oxidative Stress Modulators: A Review. Adv Nutr 2021; 12:1514-1539. [PMID: 33578416 PMCID: PMC8321872 DOI: 10.1093/advances/nmaa182] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 09/21/2020] [Accepted: 12/23/2020] [Indexed: 02/06/2023] Open
Abstract
High meat consumption has been associated with increased oxidative stress mainly due to the generation of oxidized compounds in the body, such as malondialdehyde, 4-hydroxy-nonenal, oxysterols, or protein carbonyls, which can induce oxidative damage. Meat products are excellent matrices for introducing different bioactive compounds, to obtain functional meat products aimed at minimizing the pro-oxidant effects associated with high meat consumption. Therefore, this review aims to summarize the concept and preparation of healthy and functional meat, which could benefit antioxidant status. Likewise, the key strategies regarding meat production and storage as well as ingredients used (e.g., minerals, polyphenols, fatty acids, walnuts) for developing these functional meats are detailed. Although most effort has been made to reduce the oxidation status of meat, newly emerging approaches also aim to improve the oxidation status of consumers of meat products. Thus, we will delve into the relation between functional meats and their health effects on consumers. In this review, animal trials and intervention studies are discussed, ascertaining the extent of functional meat products' properties (e.g., neutralizing reactive oxygen species formation and increasing the antioxidant response). The effects of functional meat products in the frame of diet-gene interactions are analyzed to 1) discover target subjects that would benefit from their consumption, and 2) understand the molecular mechanisms that ensure precision in the prevention and treatment of diseases, where high oxidative stress takes place. Long-term intervention-controlled studies, testing different types and amounts of functional meat, are also necessary to ascertain their positive impact on degenerative diseases.
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Affiliation(s)
- Adrián Macho-González
- Nutrition and Food Science Department (Nutrition), Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - Sara Bastida
- Nutrition and Food Science Department (Nutrition), Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - Alba Garcimartín
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - María Elvira López-Oliva
- Departmental Section of Physiology, Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - Pilar González
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, Madrid, Spain
| | - Juana Benedí
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - María José González-Muñoz
- Biomedical Sciences Department, Toxicology Teaching Unit, Pharmacy School, Alcala University, Alcalá de Henares, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - Francisco J Sánchez-Muniz
- Nutrition and Food Science Department (Nutrition), Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
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Idamokoro EM, Falowo AB, Oyeagu CE, Afolayan AJ. Multifunctional activity of vitamin E in animal and animal products: A review. Anim Sci J 2020; 91:e13352. [PMID: 32783336 DOI: 10.1111/asj.13352] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Revised: 12/13/2019] [Accepted: 01/19/2020] [Indexed: 01/10/2023]
Abstract
Vitamin E is an essential nontoxic fat-soluble micronutrient whose effects on livestock performance and products can be attributed to its antioxidant and nonantioxidant properties. Although it is needed in small quantity in the diet, its roles in livestock production are indispensable as it is required in boosting performance, nutritional qualities, and yield of animal and animal products. The dietary or oral supplementation of vitamin E is essential in reducing lipid oxidation in muscle, egg, and dairy products as well as lowering cholesterol concentrations and improving antioxidant status of livestock. Evidence has shown that bioavailability of vitamin E-enriched animal products could serve as an invaluable nutritional benefit to consumers; especially those in regions of limited resources where vitamin E deficiencies pose a risk that may be detrimental to some cellular activities of the body and on human health. It is therefore important to redirect research on the impact of vitamin E supplementation as antioxidant on livestock performance and animal products.
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Affiliation(s)
- Emrobowansan M Idamokoro
- Agricultural and Rural Development Research Institute, University of Fort Hare Private Bag X1314, Alice, South Africa.,MPED Research Center, Department of Botany, University of Fort Hare, Alice, South Africa.,Faculty of Science and Agriculture, Department of Livestock and Pasture Science, University of Fort Hare, Alice, South Africa
| | - Andrew B Falowo
- Faculty of Science and Agriculture, Department of Livestock and Pasture Science, University of Fort Hare, Alice, South Africa.,Department of Animal Science, Adekunle Ajasin University, Ondo State, Nigeria
| | - Chika E Oyeagu
- Faculty of Science and Agriculture, Department of Livestock and Pasture Science, University of Fort Hare, Alice, South Africa
| | - Anthony J Afolayan
- MPED Research Center, Department of Botany, University of Fort Hare, Alice, South Africa
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Akbari Moghaddam Kakhki R, Bakhshalinejad R, Zoidis E. Interactive effects of α-tocopheryl acetate and zinc supplementation on the antioxidant and immune systems of broilers. Br Poult Sci 2018; 59:679-688. [DOI: 10.1080/00071668.2018.1521510] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
| | - R. Bakhshalinejad
- Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - E. Zoidis
- Department of Nutritional Physiology and Feeding, Faculty of Animal Science and Aquaculture, School of Rural Production, Infrastructure and Environment, Agricultural University of Athens, Athens, Greece
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González-Calvo L, Dervishi E, Joy M, Sarto P, Martin-Hernandez R, Serrano M, Ordovás JM, Calvo JH. Genome-wide expression profiling in muscle and subcutaneous fat of lambs in response to the intake of concentrate supplemented with vitamin E. BMC Genomics 2017; 18:92. [PMID: 28095783 PMCID: PMC5240399 DOI: 10.1186/s12864-016-3405-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2016] [Accepted: 12/09/2016] [Indexed: 01/20/2023] Open
Abstract
Background The objective of this study was to acquire a broader, more comprehensive picture of the transcriptional changes in the L. Thoracis muscle (LT) and subcutaneous fat (SF) of lambs supplemented with vitamin E. Furthermore, we aimed to identify novel genes involved in the metabolism of vitamin E that might also be involved in meat quality. In the first treatment, seven lambs were fed a basal concentrate from weaning to slaughter (CON). In the second treatment, seven lambs received basal concentrate from weaning to 4.71 ± 2.62 days and thereafter concentrate supplemented with 500 mg dl-α-tocopheryl acetate/kg (VE) during the last 33.28 ± 1.07 days before slaughter. Results The addition of vitamin E to the diet increased the α-tocopherol muscle content and drastically diminished the lipid oxidation of meat. Gene expression profiles for treatments VE and CON were clearly separated from each other in the LT and SF. Vitamin E supplementation had a dramatic effect on subcutaneous fat gene expression, showing general up-regulation of significant genes, compared to CON treatment. In LT, vitamin E supplementation caused down-regulation of genes related to intracellular signaling cascade. Functional analysis of SF showed that vitamin E supplementation caused up-regulation of the lipid biosynthesis process, cholesterol, and sterol and steroid biosynthesis, and it down-regulated genes related to the stress response. Conclusions Different gene expression patterns were found between the SF and LT, suggesting tissue specific responses to vitamin E supplementation. Our study enabled us to identify novel genes and metabolic pathways related to vitamin E metabolism that might be implicated in meat quality. Further exploration of these genes and vitamin E could lead to a better understanding of how vitamin E affects the oxidative process that occurs in manufactured meat products. Electronic supplementary material The online version of this article (doi:10.1186/s12864-016-3405-8) contains supplementary material, which is available to authorized users.
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Affiliation(s)
| | - Elda Dervishi
- University of Alberta, 116 St and 85 Ave, Edmonton, AB, T6G 2R3, Canada
| | - Margalida Joy
- Unidad de Tecnología en Producción Animal, CITA, 59059, Zaragoza, Spain
| | - Pilar Sarto
- Unidad de Tecnología en Producción Animal, CITA, 59059, Zaragoza, Spain
| | | | | | - Jose M Ordovás
- Jean Mayer-USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA, USA
| | - Jorge H Calvo
- Unidad de Tecnología en Producción Animal, CITA, 59059, Zaragoza, Spain. .,ARAID, 50004, Zaragoza, Spain.
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Akbari Moghaddam Kakhki R, Bakhshalinejad R, Shafiee M. Effect of dietary zinc and α-tocopheryl acetate on broiler performance, immune responses, antioxidant enzyme activities, minerals and vitamin concentration in blood and tissues of broilers. Anim Feed Sci Technol 2016. [DOI: 10.1016/j.anifeedsci.2016.08.016] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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González-Calvo L, Ripoll G, Molino F, Calvo JH, Joy M. The relationship between muscle α-tocopherol concentration and meat oxidation in light lambs fed vitamin E supplements prior to slaughter. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:103-110. [PMID: 24723073 DOI: 10.1002/jsfa.6688] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/19/2013] [Revised: 01/31/2014] [Accepted: 04/05/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND The use of concentrates supplemented with α-tocopherol in animals is an effective method to reduce the oxidative processes that occur in meat products. The high cost of α-tocopherol requires accurate feeding, so it is necessary to define the minimum period of α-tocopherol concentrate supplementation that will ensure an acceptable meat quality. Indoor concentrate-fed light lambs (n = 35) were supplemented with 500 mg dl-α-tocopheryl acetate (VE) kg(-1) concentrate for a period of between 4 and 28 days before being slaughtered at 22-24 kg body weight. Control lambs (n = 12) were not supplemented with α-tocopherol. RESULTS The α-tocopherol content in both plasma and muscle tissues increased significantly with the length of supplementation (P < 0.001). The thiobarbituric acid-reactive substance (TBARS) concentration in meat decreased exponentially when the muscle α-tocopherol concentration was increased to 0.61-0.90 mg kg(-1) fresh meat (P < 0.05). After 7 days of display, the formation of metmyoglobin (MMb) decreased significantly as the α-tocopherol content increased to 0.31-0.60 mg kg(-1) meat (P < 0.05). CONCLUSION A range of 0.61-0.90 mg α-tocopherol kg(-1) fresh meat protected fresh lamb meat from lipid oxidation and MMb formation. This level can be achieved by supplementation with 500 mg VE kg(-1) concentrate for a period of 7-14 days before slaughter.
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Affiliation(s)
- Laura González-Calvo
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Avda Montañana, 930, E-50059, Zaragoza, Spain
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Bou R, Codony R, Tres A, Decker EA, Guardiola F. Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products. Crit Rev Food Sci Nutr 2010; 49:800-22. [PMID: 20443160 DOI: 10.1080/10408390902911108] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Consumers demand both safer and more nutritious food products exempt of non-natural origin preservatives or other food additives. In this frame, products with lower fat content and/or a higher ratio in unsaturated fatty acids, especially n-3 fatty acids, are desired because these lipids can help prevent the development of cardiovascular and inflammatory pathologies. The intake of meat products is of interest because they are an excellent source of vitamins and minerals. In addition, the shelf-life of meat products can be extended by the presence of natural antioxidants coming from different sources such as plant extracts. Therefore, different strategies have been studied to improve the nutritional value, oxidative stability, and sensory characteristics of meat products and eggs through different mineral and natural dietary supplements. In comparison to other strategies, dietary supplements present the advantage that first the living animals may efficiently distribute the compounds throughout the tissues and second, the dietary supplementation is safer because the resulting enriched meat products and eggs ensure tolerable amounts in humans. Poultry meats and eggs are widely consumed and their fatty acid profile and tocopherol content can be easily modified through different dietary strategies thus being excellent models to improve their nutritional value and oxidative stability.
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Affiliation(s)
- Ricard Bou
- Nutrition and Food Science Department-XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain. ricard
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Postgraduate Symposium Long-chainn-3 PUFA: intakes in the UK and the potential of a chicken meat prototype to increase them. Proc Nutr Soc 2009; 69:144-55. [DOI: 10.1017/s0029665109991716] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
With the wide acceptance of the long-chain (LC)n-3 PUFA EPA and DHA as important nutrients playing a role in the amelioration of certain diseases, efforts to understand factors affecting intakes of these fatty acids along with potential strategies to increase them are vital. Widespread aversion to oil-rich fish, the richest natural source of EPA and DHA, highlights both the highly suboptimal current intakes in males and females across all age-groups and the critical need for an alternative supply of EPA and DHA. Poultry meat is a popular and versatile food eaten in large quantities relative to other meats and is open to increased LCn-3 PUFA content through manipulation of the chicken's diet to modify fatty acid deposition and therefore lipid composition of the edible tissues. It is therefore seen as a favourable prototype food for increasing human dietary supply of LCn-3 PUFA. Enrichment of chicken breast and leg tissue is well established using fish oil or fishmeal, but concerns about sustainability have led to recent consideration of algal biomass as an alternative source of LCn-3 PUFA. Further advances have also been made in the quality of the resulting meat, including achieving acceptable flavour and storage properties as well as understanding the impact of cooking on the retention of fatty acids. Based on these considerations it may be concluded that EPA- and DHA-enriched poultry meat has a very positive potential future in the food chain.
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Li WJ, Zhao GP, Chen JL, Zheng MQ, Wen J. Influence of dietary vitamin E supplementation on meat quality traits and gene expression related to lipid metabolism in the Beijing-you chicken. Br Poult Sci 2009; 50:188-98. [PMID: 19373719 DOI: 10.1080/00071660902755409] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
1. The effects of dietary vitamin E (DL-alpha-tocopheryl acetate) on carcase and meat quality, oxidative stability, fatty acid composition of muscle lipids, and gene expression related to lipid metabolism were studied in Beijing-you chickens. 2. A total of 360 female birds were distributed among 6 treatments, containing 6 replicates, each of 10 birds. The feed for each treatment was supplemented with vitamin E (0, 10, 50, 100, 150, or 200 mg/kg feed). At 120 d, 30 birds from each treatment were slaughtered to examine the effect of dietary vitamin E supplementation on evaluated traits. 3. The results showed that supplemental vitamin E in diet significantly increased alpha-tocopherol contents of breast and thigh muscles, reduced the drip loss and improved tenderness but did not influence carcase yield, meat colour or pH value 24 h after slaughter. 4. Thiobarbituric acid reactive substance (TBARS) values decreased with increase in dietary vitamin E, and the addition of 100 mg/kg or more vitamin E had a beneficial effect on oxidative stability as indicated by TBARS values during storage up to 7 d. 5. Dietary vitamin E supplementation significantly altered fatty acid composition of breast muscle. Supplementing with 200 mg/kg vitamin E led to lower saturated fatty acids and greater polyunsaturated fatty acids proportions in breast muscle than control and 10 mg/kg vitamin E treatments. 6. Vitamin E supplementation significantly inhibited expression of the cytosolic phospholipase A(2) gene (cPLA(2)) in breast muscle, while enhancing that of the peroxisome proliterator-activated receptor beta (PPAP-beta) and heart fatty acid binding protein genes (H-FABP). The results indicate that dietary supplementation with vitamin E increased lipid stability in muscle and improved meat quality and fatty acid composition, probably by its influence on the expression of genes related to lipid metabolism.
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Affiliation(s)
- W J Li
- Chinese Academy of Agricultural Sciences, State Key Laboratory of Animal Nutrition, Institute of Animal Science, Beijing, China
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Nuchi C, Guardiola F, Bou R, Bondioli P, Della Bella L, Codony R. Assessment of the levels of degradation in fat co- and byproducts for feed uses and their relationships with some lipid composition parameters. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:1952-1959. [PMID: 19203265 DOI: 10.1021/jf803369h] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
This paper discusses the levels of degradation of some co- and byproducts of the food chain intended for feed uses. As the first part of a research project, "Feeding Fats Safety", financed by the sixth Framework Programme-EC, a total of 123 samples were collected from 10 European countries, corresponding to fat co- and byproducts such as animal fats, fish oils, acid oils from refining, recycled cooking oils, and other. Several composition and degradation parameters (moisture, acid value, diacylglycerols and monoacylglycerols, peroxides, secondary oxidation products, polymers of triacylglycerols, fatty acid composition, tocopherols, and tocotrienols) were evaluated. These findings led to the conclusion that some fat by- and coproducts, such as fish oils, lecithins, and acid oils, show poor, nonstandardized quality and that production processes need to be greatly improved. Conclusions are also put forward about the applicability and utility of each analytical parameter for characterization and quality control.
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Affiliation(s)
- Carla Nuchi
- Nutrition and Food Science DepartmentXaRTA - INSA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, E-08028 Barcelona, Spain
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Dietary n-6- or n-3-rich vegetable fats and α-tocopheryl acetate: effects on fatty acid composition and stability of rabbit plasma, liver and meat. Animal 2009; 3:1408-19. [DOI: 10.1017/s1751731109990334] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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Boselli E, Rodriguez-Estrada MT, Fedrizzi G, Caboni MF. Cholesterol photosensitised oxidation of beef meat under standard and modified atmosphere at retail conditions. Meat Sci 2009; 81:224-9. [DOI: 10.1016/j.meatsci.2008.07.023] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2008] [Revised: 07/19/2008] [Accepted: 07/22/2008] [Indexed: 10/21/2022]
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Tres A, Bou R, Codony R, Guardiola F. Influence of different dietary doses of n-3- or n-6-rich vegetable fats and alpha-tocopheryl acetate supplementation on raw and cooked rabbit meat composition and oxidative stability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:7243-7253. [PMID: 18627165 DOI: 10.1021/jf800736w] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
This study evaluates the effects of replacing beef tallow added to rabbit feeds (3% w/w) by different doses (0%, 1.5% and 3% w/w) of n-6- or n-3-rich vegetable fat sources (sunflower and linseed oil, respectively) and alpha-tocopheryl acetate supplementation (0 and 100 mg/kg) on the fatty acid composition, alpha-tocopherol content, and oxidation levels [assessed by analyzing thiobarbituric acid (TBA) and lipid hydroperoxide values] in rabbit meat. We also measured these parameters after cooking and refrigerated storage of cooked rabbit meat. Both dietary alpha-tocopheryl acetate supplementation and the dose and source of fat added to feeds influenced meat fatty acid composition, modifying the n-6/n-3 ratio, which was more nutritionally favorable when linseed oil was used. Furthermore, the addition of linseed oil and the supplementation with alpha-tocopheryl acetate enhanced long-chain PUFA biosynthesis. However, the addition of 3% linseed oil increased meat oxidation, and although it was reduced by dietary supplementation with alpha-tocopheryl acetate in raw meat, this reduction was not as effective after cooking. Therefore, dietary supplementation with 1.5% linseed oil plus 1.5% beef tallow and with alpha-tocopheryl acetate would be recommended to improve the nutritional quality of rabbit meat.
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Affiliation(s)
- Alba Tres
- Nutrition and Food Science Department-XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, 08028 Barcelona, Spain
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Bou R, Codony R, Tres A, Decker EA, Guardiola F. Determination of hydroperoxides in foods and biological samples by the ferrous oxidation-xylenol orange method: a review of the factors that influence the method's performance. Anal Biochem 2008; 377:1-15. [PMID: 18358821 DOI: 10.1016/j.ab.2008.02.029] [Citation(s) in RCA: 128] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2007] [Revised: 02/26/2008] [Accepted: 02/26/2008] [Indexed: 10/22/2022]
Affiliation(s)
- Ricard Bou
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
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