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Li Y, Mei H, Liu Y, Li Z, Qamar H, Yu M, Ma X. Dietary Supplementation with Rutin Alters Meat Quality, Fatty Acid Profile, Antioxidant Capacity, and Expression Levels of Genes Associated with Lipid Metabolism in Breast Muscle of Qingyuan Partridge Chickens. Foods 2023; 12:2302. [PMID: 37372511 DOI: 10.3390/foods12122302] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 06/02/2023] [Accepted: 06/03/2023] [Indexed: 06/29/2023] Open
Abstract
Consumer demand for tasty and quality meat has been quickly increasing. This study investigated how dietary supplemented rutin affects meat quality, muscle fatty acid profile, and antioxidant capacity in the Chinese indigenous Qingyuan partridge chicken. A cohort of 180 healthy 119-day-old chickens was subjected to a randomized assignment into three groups, identified as the control, R200, and R400 groups, with respective supplementation of 0, 200, and 400 mg/kg of rutin. The results revealed insignificance in growth performance, namely, average daily gain, average daily feed intake, and feed-to-gain ratio, across the various treatment groups (p > 0.05). Nevertheless, dietary rutin supplementation increased (p < 0.05) breast muscle yield and intramuscular fat content in breast muscle and decreased (p < 0.05) drip loss in breast muscle. Rutin supplementation increased (p < 0.05) the content of high-density lipoprotein but decreased (p < 0.05) the contents of glucose, triglyceride, and total cholesterol in serum. Rutin supplementation increased (p < 0.05) the levels of DHA (C22:6n-3), total polyunsaturated fatty acids (PUFAs), n-3 PUFAs, decanoic acid (C10:0), the activity of Δ5 + Δ6 (22:6 (n - 3)/18:3 (n - 3)), and the ratio of PUFA/SFA in breast muscle but decreased (p < 0.05) the level of palmitoleic acid (C16:1n-7), the ratio of n-6/n-3 PUFAs, and the activity of Δ9 (16:1 (n - 7)/16:0). Rutin treatment also reduced (p < 0.05) the contents of malondialdehyde in serum and breast muscle, and increased (p < 0.05) the catalase activity and total antioxidant capacity in serum and breast muscle and the activity of total superoxide dismutase in serum. Additionally, rutin supplementation downregulated the expression of AMPKα and upregulated the expression of PPARG, FADS1, FAS, ELOVL7, NRF2, and CAT in breast muscle (p < 0.05). Convincingly, the results revealed that rutin supplementation improved meat quality, fatty acid profiles, especially n-3 PUFAs, and the antioxidant capacity of Qingyuan partridge chickens.
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Affiliation(s)
- Yuanfei Li
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou 510640, China
| | - Huadi Mei
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou 510640, China
| | - Yanchen Liu
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou 510640, China
| | - Zhenming Li
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou 510640, China
| | - Hammad Qamar
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou 510640, China
| | - Miao Yu
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou 510640, China
- Maoming Branch, Guangdong Laboratory for Lingnan Modern Agricultural, Maoming 525000, China
| | - Xianyong Ma
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou 510640, China
- Maoming Branch, Guangdong Laboratory for Lingnan Modern Agricultural, Maoming 525000, China
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Albendea P, Guardiola F, Rafecas M, Vichi S, Barroeta AC, Verdú M, Tres A. Effect of Feeding Olive Pomace Acid Oil on Dark Chicken Meat Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance. Animals (Basel) 2023; 13:ani13081343. [PMID: 37106906 PMCID: PMC10134984 DOI: 10.3390/ani13081343] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 04/05/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
This study evaluated the effect of using olive pomace acid oil (OPAO) instead of crude palm oil (PO) or refined olive pomace oil (ROPO) on lipid composition, lipid oxidation, and quality of chicken meat. Broiler chickens were fed diets with 6% of PO, ROPO, or OPAO, and deboned legs with skin were sampled. Fresh and refrigerated (commercial conditions; 7 days) chicken meat samples were assessed for fatty acid (FA) composition, tocopherol (T) and tocotrienol (T3) content, lipid oxidative stability, 2-thiobarbituric acid (TBA) values, volatile compounds, color, and sensory acceptance. Using ROPO and OPAO led to meat richer in monounsaturated FAs and OPAO to lower α-T levels compared to PO. Oxidative stability, TBA values, volatile compounds, and overall acceptance of meat were not affected by diet. Refrigeration increased TBA values and some volatile compounds' concentrations, but it did not decrease redness or consumers' overall acceptance. Therefore, the OPAO used was an adequate fat source for chicken diets at 6%, as it produced dark meat lower in saturated FAs than PO without affecting lipid oxidation or overall acceptance. According to this, upcycling OPAO as an energy source in chicken diets would be possible, which can contribute to the sustainability of the food chain.
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Affiliation(s)
- Paula Albendea
- Nutrition, Food Science and Gastronomy Departament-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
| | - Francesc Guardiola
- Nutrition, Food Science and Gastronomy Departament-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
| | - Magdalena Rafecas
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
- Nutrition, Food Science and Gastronomy Departament-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Campus Diagonal, Universitat de Barcelona, Av. de Joan XXIII, E-08028 Barcelona, Spain
| | - Stefania Vichi
- Nutrition, Food Science and Gastronomy Departament-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
| | - Ana C Barroeta
- Animal Nutrition and Welfare Service (SNiBA), Animal and Food Science Department, Facultat de Veterinària, Universitat Autònoma de Barcelona, Edifici V, Travessera dels Turons, E-08193 Bellaterra, Spain
| | - Marçal Verdú
- Department of Animal Nutrition and Feed Industry, bonÀrea Agrupa, E-25210 Guissona, Spain
| | - Alba Tres
- Nutrition, Food Science and Gastronomy Departament-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
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Tadesse D, Retta N, Girma M, Ndiwa N, Dessie T, Hanotte O, Getachew P, Dannenberger D, Maak S. In Vitro Antioxidant Activities of Plant Polyphenol Extracts and Their Combined Effect with Flaxseed on Raw and Cooked Breast Muscle Fatty Acid Content, Lipid Health Indices and Oxidative Stability in Slow-Growing Sasso Chickens. Foods 2022; 12. [PMID: 36613331 DOI: 10.3390/foods12010115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 12/20/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
Adding flaxseed was found to decrease oxidative stability in feed and increase the antioxidant needs of chicken. This has also been associated with a decrease in the nutritional value and oxidative stability of meat if sufficient dietary antioxidants are not included. Furthermore, dietary flaxseed has been explored in fast-growing chickens as such studies are limited with slow-growing chickens. Thus, this study aimed to evaluate the effects of feeding plant polyphenol extracts as an antioxidant alongside flaxseed on fatty acid content, oxidative stability, and lipid health indices in breast muscle of slow-growing Sasso T451A dual-purpose chicken. A total of 126 chickens assigned to six groups (seven replicates of three) were fed on NC (control and no antioxidants), FS (75 g flaxseed and no antioxidants), VE8 (75 g flaxseed and 800 mg vitamin E), TS8 (75 g flaxseed and 800 mg Thymus schimperi), DA8 (75 g flaxseed and 800 mg Dodonaea angustifolia) and CD8 (75 g flaxseed and 800 mg Curcuma domestica) extract per kg diet. Feeding on CD8 and VE8 in raw and TS8, CD8 and VE8 diets in cooked breast muscle increased (p < 0.05) the C22:6n − 3 (DHA) and C20:5n − 3 (EPA) contents compared to the FS diet. Feeding FS increased (p < 0.05) the malondialdehyde (MDA) content in breast muscle, whereas TS8 in cooked and raw and CD8 and DA8 diets in raw breast muscle decreased it (p < 0.05). No added benefit was observed in feeding VE8 over plant extracts in terms of improving fatty acid composition and lipid health indices and reducing lipid oxidation in breast meat.
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Hădărugă NG, Chirilă CA, Szakal RN, Gălan IM, Simandi MD, Bujancă GS, David I, Riviş A, Stanciu SM, Hădărugă DI. FTIR-PCA Approach on Raw and Thermally Processed Chicken Lipids Stabilized by Nano-Encapsulation in β-Cyclodextrin. Foods 2022; 11. [PMID: 36429225 DOI: 10.3390/foods11223632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 10/26/2022] [Accepted: 11/11/2022] [Indexed: 11/16/2022] Open
Abstract
This study evaluated similarities/dissimilarities of raw and processed chicken breast and thigh lipids that were complexed by β-cyclodextrin, using a combined FTIR-PCA technique. Lipid fractions were analyzed as non-complexed and β-cyclodextrin-complexed samples via thermogravimetry, differential scanning calorimetry and ATR-FTIR. The lipid complexation reduced the water content to 7.67-8.33%, in comparison with the β-cyclodextrin hydrate (~14%). The stabilities of the complexes and β-cyclodextrin were almost the same. ATR-FTIR analysis revealed the presence of important bands that corresponded to the C=O groups (1743-1744 cm-1) in both the non-complexed and nano-encapsulated lipids. Furthermore, the bands that corresponded to the vibrations of double bonds corresponding to the natural/degraded (cis/trans) fatty acids in lipids appeared at 3008-3011 and 938-946 cm-1, respectively. The main FTIR bands that were involved in the discrimination of raw and processed chicken lipids, and of non-complexed and complexed lipids, were evaluated with PCA. The shifting of specific FTIR band wavenumbers had the highest influence, especially vibrations of the α(1→4) glucosidic bond in β-cyclodextrin for PC1, and CH2/3 groups from lipids for PC2. This first approach on β-cyclodextrin nano-encapsulation of chicken lipids revealed the possibility to stabilize poultry fatty components for further applications in various ingredients for the food industry.
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Demarco F, Rômio AP, da Trindade Alfaro A, Tonial IB. Effects of Natural Antioxidants on the Lipid Oxidation, Physicochemical and Sensory Characteristics, and Shelf Life of Sliced Salami. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02877-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Cristo AB, Schmidt JM, Benito CE, Buzim R, Pinto LAM, Fernandes JIM. Effect of the Supplementation of Plant Extracts Based Additive in Broiler Chicken Diets on Productive Performance, Carcass Yield, and Meat Quality. Braz J Poult Sci 2022. [DOI: 10.1590/1806-9061-2021-1528] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- AB Cristo
- Federal University of Paraná, Brazil
| | | | - CE Benito
- Federal University of Parana, Brazil
| | - R Buzim
- Federal University of Paraná, Brazil
| | - LAM Pinto
- Federal University of Paraná, Brazil
| | - JIM Fernandes
- Federal University of Paraná, Brazil; Federal University of Parana, Brazil
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Ma J, Wang J, Mahfuz S, Long S, Wu D, Gao J, Piao X. Supplementation of Mixed Organic Acids Improves Growth Performance, Meat Quality, Gut Morphology and Volatile Fatty Acids of Broiler Chicken. Animals (Basel) 2021; 11:3020. [PMID: 34827753 DOI: 10.3390/ani11113020] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 10/16/2021] [Accepted: 10/19/2021] [Indexed: 12/24/2022] Open
Abstract
Simple Summary Organic acid as a green feed additive is increasingly favoured by enterprises and scholars, but little emphasis has been placed on the effect of organic acids on broiler meat quality and lipid profile. Therefore, this study observed that mixed organic acids improve broiler growth performance, meat quality as well as muscle lipid profile, which suggests that mixed organic acids can be an effective measure to prevent meat quality decline in chicken meat. Abstract Background: Organic acid as a green feed additive is increasingly favoured by enterprises and scholars, but little emphasis has been placed on the effect of organic acids on broiler meat quality. Methods: A total of 192 male chicks (one-day-old, weighted 48.40 ± 0.64 g) were selected to investigate the effect of mixed organic acids (MOA) on growth performance, meat quality as well as fatty acids profile. Chicks were randomly allocated to three treatments with eight replicates and eight chicks per replicate, including a corn–soybean basal diet with 0 (CON), 3000 mg/kg (low MOA; LMOA), and 6000 mg/kg (high MOA; HMOA) MOA. The experiment was divided into starter (d 1–d 21) and grower (d 22–d 42) phases. Results: Broilers supplemented with LMOA and HMOA enhanced (p < 0.05) the final body weight and average daily gain in the grower and overall phases. An improved (p < 0.05) feed conversion ratio in the grower and overall phases was observed in broilers supplemented with LMOA. The breast and thigh muscles pH24h were higher (p < 0.05) in broilers fed with HMOA and the redness in thigh meat was also improved (p < 0.05). Additionally, supplementing LMOA increased (p < 0.05) the saturated fatty acids, unsaturated fatty acids and the ratio of polyunsaturated fatty acids to saturated fatty acids in breast meat. A positive effect occurred (p < 0.05) on jejunal villus height and ileal crypt depth in 21 d broilers supplemented with HMOA. Conclusion: Our findings indicated that dietary supplementation of MOA could improve the growth performance, meat quality, and fatty acids profile, as well as intestinal morphology. Furthermore, diets supplemented with mixed organic acids at 3000 mg/kg may be more desirable, considering the overall experimental results in broilers.
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Alfaia CM, Pestana JM, Rodrigues M, Coelho D, Aires MJ, Ribeiro DM, Major VT, Martins CF, Santos H, Lopes PA, Lemos JPC, Fontes CMGA, Lordelo MM, Prates JAM. Influence of dietary Chlorella vulgaris and carbohydrate-active enzymes on growth performance, meat quality and lipid composition of broiler chickens. Poult Sci 2020; 100:926-937. [PMID: 33518146 PMCID: PMC7858185 DOI: 10.1016/j.psj.2020.11.034] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 11/16/2020] [Accepted: 11/22/2020] [Indexed: 12/02/2022] Open
Abstract
Herein, we investigated the effect of Chlorella vulgaris as ingredient (10% of incorporation) in broiler diets, supplemented or not with 2 formulations of Carbohydrate-Active enZymes (CAZymes; Rovabio Excel AP and a mixture of recombinant CAZymes, composed by an exo-β-glucosaminidase, an alginate lyase, a peptidoglycan N-acetylmuramic acid deacetylase and a lysozyme), on growth performance, meat quality, fatty acid composition, oxidative stability, and sensory traits. One hundred twenty 1-day-old Ross 308 male birds were randomly assigned to one of the 4 experimental diets (n = 30): corn-soybean meal–basal diet (control), basal diet with 10% C. vulgaris (CV), CV supplemented with 0.005% of a commercial CAZyme cocktail (Rovabio Excel AP), (CV + R), and CV supplemented with 0.01% of a 4-CAZyme mixture previously selected (CV + M) during the experimental period lasted from day 21 to day 35. Body weight gain and feed conversion rate of broilers were not affected by C. vulgaris but digesta viscosity increased more than 2-fold (P < 0.001) relative to the control. In addition, neither cooking loss, shear force, juiciness, flavor nor off-flavor was impaired by dietary treatments (P > 0.05). By contrast, the dietary C. vulgaris increased tenderness, yellowness (b∗) and total carotenoids in breast and thigh meats. However, no additional protective effect against lipid oxidation was observed in meat with the inclusion of microalga. Chlorella vulgaris, independently of CAZymes, had a minor impact on meat fatty acid composition but improved the proportion of some beneficial fatty acids. In summary, our data indicate a slight improvement of broiler meat quality and lipid nutritional value, without impairment of broilers' growth performance, thus supporting the usefulness of this microalga in poultry diets, up to this high level of incorporation. By contrast, the selected CAZyme mixtures used do not significantly improve the release of microalga nutrients in poultry diets, through the disruption of microalga cell wall, which warrants further research.
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Affiliation(s)
- C M Alfaia
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - J M Pestana
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - M Rodrigues
- LEAF - Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - D Coelho
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - M J Aires
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - D M Ribeiro
- LEAF - Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - V T Major
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - C F Martins
- LEAF - Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - H Santos
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - P A Lopes
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - J P C Lemos
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - C M G A Fontes
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - M M Lordelo
- LEAF - Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - J A M Prates
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal.
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Valentini J, Da Silva A, Fortuoso B, Reis J, Gebert R, Griss L, Boiago M, Lopes L, Santos R, Wagner R, Tavernari F. Chemical composition, lipid peroxidation, and fatty acid profile in meat of broilers fed with glycerol monolaurate additive. Food Chem 2020; 330:127187. [DOI: 10.1016/j.foodchem.2020.127187] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 05/03/2020] [Accepted: 05/28/2020] [Indexed: 12/17/2022]
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Khan MJ, Kumari S, Selamat J, Shameli K, Sazili AQ, Hashemi Gahruie H. Reducing Meat Perishability through Pullulan Active Packaging. J FOOD QUALITY 2020; 2020:1-10. [DOI: 10.1155/2020/8880977] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The provision of safe products from the meat industry has been considered as the major source of protein for maintaining human health. Meat-borne outbreaks are mainly due to Salmonella typhimurium (S. typhimurium), Staphylococcus aureus (S. aureus), Escherichia coli (E. coli), and Clostridium perfringens (C. perfringens), reducing the shelf life and consumer demands. A variety of vulnerable substances, including cholesterol oxidation products (COPs), are generated by the oxidation of meat induced by the microbial infestations. The use of certain biodegradable active packaging, including pullulan active packaging, is being focused by the meat industry due to their safety, stability, and negligible health risks. The potential of pullulan active packaging, incorporated with silver nanoparticles and essential oils, against E. coli, S. typhimurium, Mycoplasma, and other bacterial species is exclusive. Similarly, maintenance of organoleptic properties of meat with nominal oxidative rancidity and limited human health issues can be acquired by pullulan active packaging.
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Leskovec J, Levart A, Perić L, Đukić Stojčić M, Tomović V, Pirman T, Salobir J, Rezar V. Antioxidative effects of supplementing linseed oil-enriched diets with α-tocopherol, ascorbic acid, selenium, or their combination on carcass and meat quality in broilers. Poult Sci 2020; 98:6733-6741. [PMID: 31318430 PMCID: PMC6869761 DOI: 10.3382/ps/pez389] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2019] [Accepted: 06/12/2019] [Indexed: 12/31/2022] Open
Abstract
In a previous study, we examined the synergistic effects of the dietary supranutritional supplementation with vitamin E, vitamin C, and Se on the in vivo antioxidative status of broilers under conditions of dietary oxidative stress induced by feeding a diet high in n-3 PUFA. In this study, we examined the effect of their inclusion on the quality characteristics and oxidative stability of raw or cooked meat, both fresh or after a long-term frozen storage. Four hundred 21-day-old Ross 308 male broilers were allocated to 5 experimental groups fed 5% linseed oil-enriched finisher diets (days 21 to 40): Cont (recommended levels of vitamin E, C, and selenium), +E (200 IU vitamin E/kg feed), +C (250 mg vitamin C/kg feed), +Se (0.2 mg selenium/kg feed), or +ECSe (concentrations as in the sole supplementation, combined). Animal performance and carcass characteristics were monitored at the age of 40 D. Breast meat samples of 12 chickens per group were analysed fresh, fresh after frozen storage, cooked fresh, and cooked after frozen storage (2 × 2 factorial design) for parameters of meat quality (water-holding capacity—WHC, pH, and color) and oxidative stability (concentrations of vitamin E, malondialdehyde—MDA, antioxidant capacity of the water-soluble compounds—ACW, and fatty acid composition). Vitamin E alone (+E) and combined with Se and vitamin C (+ECSe) increased the α-tocopherol concentration in breast muscle, and showed similar protective effects against lipid peroxidation measured as MDA regardless of the frozen storage or cooking. The sole supplementation of vitamin C or selenium showed no effects on the meat quality parameters. In conclusion, the dietary supranutritional inclusion of vitamin E inhibited the lipid peroxidation in fresh, frozen stored, cooked fresh, and frozen stored meat in broilers fed with diets rich in n-3 PUFAs. Even though no clear synergistic effects of the supranutritional supplementation of vitamin C and Se with vitamin E were detected, their dietary inclusion did not negatively affect broilers carcass and meat quality parameters.
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Affiliation(s)
- J Leskovec
- Biotechnical Faculty, Department of Animal Science, University of Ljubljana, 1000 Ljubljana, Slovenia
| | - A Levart
- Biotechnical Faculty, Department of Animal Science, University of Ljubljana, 1000 Ljubljana, Slovenia
| | - L Perić
- Faculty of Agriculture, Department of Animal Science, University of Novi Sad, 21000 Novi Sad, Serbia
| | - M Đukić Stojčić
- Faculty of Agriculture, Department of Animal Science, University of Novi Sad, 21000 Novi Sad, Serbia
| | - V Tomović
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
| | - T Pirman
- Biotechnical Faculty, Department of Animal Science, University of Ljubljana, 1000 Ljubljana, Slovenia
| | - J Salobir
- Biotechnical Faculty, Department of Animal Science, University of Ljubljana, 1000 Ljubljana, Slovenia
| | - V Rezar
- Biotechnical Faculty, Department of Animal Science, University of Ljubljana, 1000 Ljubljana, Slovenia
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Affiliation(s)
- M.A. Fellenberg
- Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile. Av. Vicuña Mackenna 4860, Macul, Santiago, Chile
| | - H. Speisky
- Laboratorio de Micronutrientes, Instituto de Nutrición y Tecnología de los Alimentos (INTA), Universidad de Chile
- Departamento de Química Farmacológica y Toxicológica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
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SAVIO J, PAROUL N, BACKES GT, VALDUGA E, OLIVEIRA DD, BARBOSA J, CANSIAN RL. Evaluation of the stability of thighs and drumsticks boneless chicken under different conditions of industrial storage. Food Sci Technol 2019. [DOI: 10.1590/fst.36917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Juliana SAVIO
- Universidade Comunitária da Região de Chapecó, Brasil
| | - Natalia PAROUL
- Universidade Regional Integrada do Alto Uruguai e das Missões, Brasil
| | | | - Eunice VALDUGA
- Universidade Regional Integrada do Alto Uruguai e das Missões, Brasil
| | | | - Juliana BARBOSA
- Universidade Regional Integrada do Alto Uruguai e das Missões, Brasil
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Meineri G, Longato E, Peiretti P. Effects of diets containing linseed oil or lard and supplemented with pumpkin seeds on oxidative status, blood serum metabolites, growth performance, and meat quality of naked neck chickens. Can J Anim Sci 2018. [DOI: 10.1139/cjas-2017-0012] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
This study investigates the effect of two dietary fats, namely linseed oil (LO) and lard (LF), and supplementation with pumpkin seeds (PS) on the performance, oxidative status, and blood serum metabolites of broilers, along with the composition, oxidative stability, and fatty acid (FA) profile of broiler meat. Ninety-six 64-d-old naked neck chickens were randomly distributed into four groups of 24 chickens each (8 chickens per cage, three cages per treatment) and fed a LO diet, a LO diet supplemented with 50 g PS kg−1, a LF diet, and a LF diet supplemented with 50 g PS kg−1. The antioxidant system is increased and reactive oxygen species decreased in chickens fed PS diets. Glycemia and cholesterol levels were significantly lower in the chickens fed PS diets than in those given diets without supplementation; the cholesterol levels were also significantly lower in the chickens fed LO diets than those fed LF diets. However, the LO diet affected the fresh meat quality by decreasing pH values of the meat at 24 h after slaughter. Adding PS to the LO diet improved the oxidative stability of the muscle at day 3 of refrigerated storage. The use of LO instead of LF favourably modulates the FA profile of meat, by increasing both linoleic and α-linolenic acid content and reducing the n-6/n-3 polyunsaturated FA ratio, atherogenic and thrombogenic index.
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Affiliation(s)
- G. Meineri
- Department of Veterinary Sciences, University of Torino, Grugliasco 10095, Italy
| | - E. Longato
- Department of Veterinary Sciences, University of Torino, Grugliasco 10095, Italy
| | - P.G. Peiretti
- Institute of Sciences of Food Production, National Research Council, Grugliasco 10095, Italy
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de Oliveira VS, Ferreira FS, Cople MCR, Labre TDS, Augusta IM, Gamallo OD, Saldanha T. Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review. Compr Rev Food Sci Food Saf 2018; 17:1465-1483. [DOI: 10.1111/1541-4337.12386] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2018] [Revised: 05/07/2018] [Accepted: 09/07/2018] [Indexed: 12/15/2022]
Affiliation(s)
- Vanessa Sales de Oliveira
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Fernanda Silva Ferreira
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Maria Clara Ramos Cople
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Tatiana da Silva Labre
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Ivanilda Maria Augusta
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Ormindo Domingues Gamallo
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Tatiana Saldanha
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
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Dal Bosco A, Mattioli S, Cullere M, Szendrő Z, Gerencsér Z, Matics Z, Castellini C, Szin M, Dalle Zotte A. Effect of diet and packaging system on the oxidative status and polyunsaturated fatty acid content of rabbit meat during retail display. Meat Sci 2018; 143:46-51. [PMID: 29689420 DOI: 10.1016/j.meatsci.2018.04.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2018] [Revised: 04/04/2018] [Accepted: 04/04/2018] [Indexed: 01/05/2023]
Abstract
The aim of this study was to evaluate the combined effect of two dietary lipid sources (sunflower vs. linseed oil) and three packaging methods (PVC film - BAG vs. modified atmosphere CO2 20% + 80% O2 - MAP vs. and vacuum - VAC) on the oxidative status and polyunsaturated fatty acid content of rabbit loins (Longissimus thoracis et lumborum muscle), at days 1, 4 and 10 of simulated retail display. The diet, storage time and packaging method affected the oxidative status of rabbit meat under retail display. As expected, storage time, independently on the other factors, significantly reduced the antioxidant content of loin meat. Accordingly, TBARs values significantly increased during storage, as well as the dietary supplementation of linseed. The fatty acid profile of the fresh loin closely respected that of the diets. At day 10, oxidative status and fatty acid profile of MAP samples could be yet considered optimal.
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Affiliation(s)
- Alessandro Dal Bosco
- Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
| | - Simona Mattioli
- Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.
| | - Marco Cullere
- Faculty of Agricultural and Environmental Sciences, Kaposvár University, 40, Guba S. Str., H-7400 Kaposvár, Hungary
| | - Zsolt Szendrő
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università, 16, 35020, Legnaro, Padova, Italy
| | - Zsolt Gerencsér
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università, 16, 35020, Legnaro, Padova, Italy
| | - Zsolt Matics
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università, 16, 35020, Legnaro, Padova, Italy
| | - Cesare Castellini
- Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
| | - Melinda Szin
- Olivia Ltd, Mizse tanya 94, 6050 Lajosmizse, Hungary
| | - Antonella Dalle Zotte
- Faculty of Agricultural and Environmental Sciences, Kaposvár University, 40, Guba S. Str., H-7400 Kaposvár, Hungary
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Mohiti-Asli M, Ghanaatparast-Rashti M. Feeding antioxidant vitamin and vegetable oils to broilers: vitamin E reduced negative effect of soybean oil on immune response and meat lipid oxidation. Anim Prod Sci 2018. [DOI: 10.1071/an16677] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
This study investigated the effect of feeding vitamin E, vitamin C, and two sources of vegetable oil on immune response and meat quality of broilers. A total of 320 one-day-old chicks were used in a completely randomised design with eight treatments arranged as a 2 × 2 × 2 factorial with two levels of vitamin E (0 and 200 mg/kg), two levels of vitamin C (0 and 1000 mg/kg), and two sources of vegetable oil (soybean and canola). Dietary supplementation of either vitamin E or C increased (P < 0.05) secondary humoral response, whereas oil sources had no significant effect. Broilers fed soybean oil had lower cellular response to the phytohemagglutinin skin test than those fed canola oil in diet, and supplementation of vitamin E increased cellular immune response. However, fat, cholesterol and pH of meat were not affected by source of oil or antioxidants, lipid oxidation was higher (P < 0.05) in thigh and breast meat of broilers fed soybean oil than canola oil. Dietary supplementation of vitamin E decreased (P < 0.05) lipid oxidation in thigh and breast of broilers fed diet containing soybean oil, without any effect on meat oxidation of those fed canola oil. Dietary supplementation of vitamin C increased lipid oxidation in thigh meat of broilers (P < 0.05). It can be concluded that inclusion of soybean oil to the diet, compared with canola oil, increased need for antioxidant. Vitamin E had beneficial effects on immune response and reduced meat lipid oxidation; nonetheless future studies should explore the antioxidant effect of vitamin C in stored meat.
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Niu ZY, Min YN, Liu FZ. Dietary vitamin E improves meat quality and antioxidant capacity in broilers by upregulating the expression of antioxidant enzyme genes. Journal of Applied Animal Research 2017. [DOI: 10.1080/09712119.2017.1309321] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Z. Y. Niu
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, People’s Republic of China
| | - Y. N. Min
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, People’s Republic of China
| | - F. Z. Liu
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, People’s Republic of China
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Kim H, Miller DK, Yan F, Wang W, Cheng H, Kim YHB. Probiotic supplementation and fast freezing to improve quality attributes and oxidation stability of frozen chicken breast muscle. Lebensm Wiss Technol 2017; 75:34-41. [DOI: 10.1016/j.lwt.2016.08.035] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Edens FW, Sefton AE. A role for Sel-Plex™, a source of organic selenium in selenised yeast cell wall protein, as a factor that influences meat stability. JAAN 2016; 4. [DOI: 10.1017/jan.2016.6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
SummarySelenium is an important mineral required in the antioxidant system in animals, which is involved with oxidative stability in tissues, particularly membranes, and is involved in various aspects of meat quality and stability on the shelf, due to its protective properties on lipids, preventing rancidity. Se can be supplied in an inorganic or chemically organic form, and it is well known that the latter has beneficial properties and improved functionality in physiological systems compared to the former. Research has shown that organic Se is associated with increased tenderness and the prevention of certain problems in pale exudative meat, discolouration and off-flavours and odours in meat, although this depends on other components of the antioxidant system, such as vitamin E, being present as well. The change in prominence of glutathione peroxidase forms in their interaction with vitamin E in cell membranes is also noted. The following review (the third in a series) details the research that has been conducted into the role of Se in meat stability and related factors, with specific focus on organic forms of Se, namely the commercial product Sel-Plex™ (Alltech Inc, Nicholasville, KY, USA), which is derived from yeast and in which selenium replaces sulphur in methionine forming selenomethionine in yeast protein.
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Soares JM, da Silva PF, Puton BMS, Brustolin AP, Cansian RL, Dallago RM, Valduga E. Antimicrobial and antioxidant activity of liquid smoke and its potential application to bacon. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.10.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Salami SA, Guinguina A, Agboola JO, Omede AA, Agbonlahor EM, Tayyab U. Review: In vivo and postmortem effects of feed antioxidants in livestock: a review of the implications on authorization of antioxidant feed additives. Animal 2016; 10:1375-90. [PMID: 26763743 DOI: 10.1017/S1751731115002967] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
Abstract
The pivotal roles of regulatory jurisdictions in the feed additive sector cannot be over-emphasized. In the European Union (EU), antioxidant substances are authorized as feed additives for prolonging the shelf life of feedstuffs based on their effect for preventing lipid peroxidation. However, the efficacy of antioxidants transcends their functional use as technological additives in animal feeds. Promising research results have revealed the in vivo efficacy of dietary antioxidants for combating oxidative stress in production animals. The in vivo effect of antioxidants is significant for enhancing animal health and welfare. Similarly, postmortem effect of dietary antioxidants has been demonstrated to improve the nutritional, organoleptic and shelf-life qualities of animal products. In practice, dietary antioxidants have been traditionally used by farmers for these benefits in livestock production. However, some antioxidants particularly when supplemented in excess could act as prooxidants and exert detrimental effects on animal well-being and product quality. Presently, there is no exclusive legislation in the EU to justify the authorization of antioxidant products for these in vivo and postmortem efficacy claims. To indicate these efficacy claims and appropriate dosage on product labels, it is important to broaden the authorization status of antioxidants through the appraisal of existing EU legislations on feed additives. Such regulatory review will have major impact on the legislative categorization of antioxidants and the efficacy assessment in the technical dossier application. The present review harnesses the scientific investigations of these efficacy claims in production animals and, proposes potential categorization and appraisal of in vivo methodologies for efficacy assessment of antioxidants. This review further elucidates the implication of such regulatory review on the practical application of antioxidants as feed additives in livestock production. Effecting these regulatory changes will stimulate the innovation of more potent antioxidant products and create potential new markets that will have profound economic impacts on the feed additive industry. Based on the in vivo efficacy claims, antioxidants may have to contend with the legislative controversy of either to be considered as veterinary drugs or feed additives. In this scenario, antioxidants are not intended to diagnose or cure diseases as ascribed to veterinary products. This twisted distinction can be logically debated with reference to the stipulated status of feed additives in Commission Regulation (EC) No 1831/2003. Nonetheless, it is imperative for relevant stakeholders in the feed additive industry to lobby for the review of existing EU legislations for authorization of antioxidants for these efficacy claims.
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Peiretti PG, Gai F, Brugiapaglia A, Mussa PP, Meineri G. Fresh meat quality of pigs fed diets with different fatty acid profiles and supplemented with red wine solids. Food Sci Technol 2015. [DOI: 10.1590/1678-457x.6653] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Poławska E, Zdanowska-Sąsiadek Ż, Horbańczuk J, Pomianowski JF, Jóźwik A, Tolik D, Raes K, De Smet S. Effect of dietary organic and inorganic selenium supplementation on chemical, mineral and fatty acid composition of ostrich meat. CyTA - Journal of Food 2015. [DOI: 10.1080/19476337.2015.1046940] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Tkáčová J, Angelovičová M, Haščík P, Bobko M. Oxidative stability of chicken meat during storage influenced by the feeding of alfalfa meal. Potr S J F Sci 2015. [DOI: 10.5219/444] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of our experiment was to determine the effect of the alfalfa meal component in feed mixtures of Ross broiler chickens on oxidative stability of meat. Proportion of alfalfa meal in feed mixtures was 4 and 6%. The results were compared to the control group without alfalfa meal in feed mixtures. At the end of the experiment (day 38), 6 pcs of broiler chickens from each group with an average live body weight over 1 800 g were randomly selected. The samples for chemical analysis consisted of identical proportion of breast and thigh muscle, and about 1 cm2 of skin with subcutaneous fat. Fat from the meat was obtained after the samples drying. A fat was determined by extraction by means of laboratory instrument Det N Gras Selecta P. The oxidative stability of meat on the basis of acid number of fat was determided by chemical analysis. Chicken meat was stored at -18 °C for 12 months and 18 months. The acid number of fat of stored meat for 12 months was 7.38 mg KOH per g in the control group, 7.42 mg KOH per g in the group with a proportion of 4% alfalfa meal, and 11.18 mg KOH per g in the group with proportion 6% alfalfa meal. An acid number of fat of stored meat for 18 months was 5.90 mg KOH per g in the control group, 4.65 mg KOH per g in the group with a proportion of 4% alfalfa meal, and 7.07 mg KOH per g in the group with a proportion of 6% alfalfa meal. Chicken meat is notably sensitive to lipid oxidation because of its high content of polyunsaturated fatty acids. Legislation in Title 5 of Part 3 of the Codex Alimentarius of the Slovak Republic and the Government Regulation No. 286/2003 Coll. in the Annex 4 in Part B provide the requirements for animal fats and meat products. Regulation of the European Parliament and Council (EC) No. 853/2004 lays down specific hygiene rules for food of animal origin. In particular, determination of free fatty acids content of rendered animal fat (tallow, lard, other animal fat). Legislative regulation does not contain requirements for the quality of chicken meat, the acid number of fat of fresh or frozen chicken meat, respectively. A chicken meat is preferred over other kinds of meat. It is characterized by certain dietary and nutritional properties that consumer prefers. A price of this kind of meat remains attractive. In terms of human health, oxidative stability of chicken meat is important, especially of stored meat. In general terms, the various food additives are currently used to maintain the food stability. Great attention is currently paid to additives of natural origin. Similar focus is presented in our study. We can state, on the basis of the oxidative stability results of chicken meat, that natural feed component has its justification. This issue requires further research.
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Jankowski J, Zdunczyk Z, Mikulski D, Naczmanski J, Juskiewicz J, Troszynska A, Slominski BA. Inclusion of flaxseed in turkey diets decreases the n‐6/n‐3 PUFA ratio and increases the proportion of biologically active EPA and DHA without affecting meat quality. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400186] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Jan Jankowski
- Department of Poultry ScienceUniversity of Warmia and MazuryOlsztynPoland
| | - Zenon Zdunczyk
- Institute of Animal Reproduction and Food ResearchPolish Academy of SciencesOlsztynPoland
| | - Dariusz Mikulski
- Department of Poultry ScienceUniversity of Warmia and MazuryOlsztynPoland
| | - Jakub Naczmanski
- Department of Poultry ScienceUniversity of Warmia and MazuryOlsztynPoland
| | - Jerzy Juskiewicz
- Institute of Animal Reproduction and Food ResearchPolish Academy of SciencesOlsztynPoland
| | - Agnieszka Troszynska
- Institute of Animal Reproduction and Food ResearchPolish Academy of SciencesOlsztynPoland
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Martínez-Pérez JM, Robles-Pérez D, Benavides J, Morán L, Andrés S, Giráldez FJ, Rojo-Vázquez FA, Martínez-Valladares M. Effect of dietary supplementation with flaxseed oil or vitamin E on sheep experimentally infected with Fasciola hepatica. Res Vet Sci 2014; 97:71-9. [PMID: 24952681 DOI: 10.1016/j.rvsc.2014.05.009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2014] [Revised: 05/07/2014] [Accepted: 05/25/2014] [Indexed: 01/10/2023]
Abstract
The effects of two diets supplemented with flaxseed oil (FO) or vitamin E (VE) were studied in sheep infected with Fasciola hepatica. The control group (CO), not supplemented, had higher weight gain and faecal egg count (P < 0.05) at the end of the study. At necropsy, the number (71.2 ± 26.5) and size of flukes were lower in the FO group (P < 0.01), probably due to the higher levels of white blood cells and lymphocytes (P < 0.01). This group also had higher red blood cell and haematocrit values (P < 0.01). The CO group had more severe hypoproteinaemia and hypoalbuminaemia, due to having the highest fluke burden (123.0 ± 35.2), and also the highest IgG1 titre (P < 0.01). The diet did not affect production or gene expression levels of IFN-γ and IL-4. On the other hand, the supplementation with VE led to a reduction in adult fluke burden (97.7 ± 39.9) and lower lipid oxidation in the liver (P < 0.001).
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Affiliation(s)
- J M Martínez-Pérez
- Departamento de Sanidad Animal, Parasitología y Enfermedades Parasitarias, Facultad de Veterinaria, Universidad de León, 24071 León, Spain
| | - D Robles-Pérez
- Departamento de Sanidad Animal, Parasitología y Enfermedades Parasitarias, Facultad de Veterinaria, Universidad de León, 24071 León, Spain
| | - J Benavides
- Instituto de Ganadería de Montaña (CSIC-ULE), Finca Marzanas, 24346 Grulleros (León), Spain
| | - L Morán
- Instituto de Ganadería de Montaña (CSIC-ULE), Finca Marzanas, 24346 Grulleros (León), Spain
| | - S Andrés
- Instituto de Ganadería de Montaña (CSIC-ULE), Finca Marzanas, 24346 Grulleros (León), Spain
| | - F J Giráldez
- Instituto de Ganadería de Montaña (CSIC-ULE), Finca Marzanas, 24346 Grulleros (León), Spain
| | - F A Rojo-Vázquez
- Departamento de Sanidad Animal, Parasitología y Enfermedades Parasitarias, Facultad de Veterinaria, Universidad de León, 24071 León, Spain; Instituto de Ganadería de Montaña (CSIC-ULE), Finca Marzanas, 24346 Grulleros (León), Spain
| | - M Martínez-Valladares
- Instituto de Ganadería de Montaña (CSIC-ULE), Finca Marzanas, 24346 Grulleros (León), Spain.
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Arshad MS, Anjum FM, Khan MI, Shahid M. Wheat germ oil and α-lipoic acid predominantly improve the lipid profile of broiler meat. J Agric Food Chem 2013; 61:11158-11165. [PMID: 24191686 DOI: 10.1021/jf4041029] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
In response to recent assertions that synthetic antioxidants may have the potential to cause toxic effects and to consumers' increased attention to consuming natural products, the poultry industry has been seeking sources of natural antioxidants, alone or in combination with synthetic antioxidants that are currently being used by the industry. The present study was conducted to determine the effect of α-lipoic acid, α-tocopherol, and wheat germ oil on the status of antioxidant enzymes, fatty acid profile, and serum biochemical profile of broiler blood. One-day-old (180) broiler birds were fed six different feeds varying in their antioxidant content: no addition (T1), natural α-tocopherol (wheat germ oil, T2), synthetic α-tocopherol (T3), α-lipoic acid (T4), α-lipoic acid together with natural α-tocopherol (T5), and α-lipoic acid together with synthetic α-tocopherol (T6). The composition of saturated and unsaturated fatty acids in the breast and leg meat was positively influenced by the different dietary supplements. The content of fatty acid was significantly greater in broilers receiving T2 both in breast (23.92%) and in leg (25.82%) meat, whereas lower fatty acid levels was found in broilers receiving diets containing T6 in the breast (19.57%) and leg (21.30%) meat. Serum total cholesterol (113.42 mg/dL) and triglycerides (52.29 mg/dL) were lowest in the group given natural α-tocopherol and α-lipoic acid. Wheat germ oil containing natural α-tocopherol alone or with α-lipoic acid was more effective than synthetic α-tocopherol in raising levels of antioxidant enzymes superoxide dismutase, catalase, and glutathione reductase while lowering plasma total cholesterol, low-density lipoprotein, and triglycerides and raising high-density lipoprotein and plasma protein significantly. It was concluded that the combination of wheat germ oil and α-lipoic acid is helpful in improving the lipid profile of broilers.
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Affiliation(s)
- Muhammad Sajid Arshad
- National Institute of Food Science and Technology and ‡Department of Chemistry and Biochemistry, University of Agriculture , Faisalabad, Pakistan
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Mehdipour Z, Afsharmanesh M, Sami M. Effects of supplemental thyme extract (Thymus vulgaris L.) on growth performance, intestinal microbial populations, and meat quality in Japanese quails. ACTA ACUST UNITED AC 2013. [DOI: 10.1007/s00580-013-1813-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Mehdipour Z, Afsharmanesh M, Sami M. Effects of dietary synbiotic and cinnamon (Cinnamomum verum) supplementation on growth performance and meat quality in Japanese quail. Livest Sci 2013. [DOI: 10.1016/j.livsci.2013.03.014] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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33
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Tres A, Bou R, Guardiola F, Nuchi C, Magrinyà N, Codony R. Use of recovered frying oils in chicken and rabbit feeds: effect on the fatty acid and tocol composition and on the oxidation levels of meat, liver and plasma. Animal 2013; 7:505-17. [DOI: 10.1017/s1751731112001607] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Dal Bosco A, Castellini C, Bianchi L, Mugnai C. Effect of dietary α-linolenic acid and vitamin E on the fatty acid composition, storage stability and sensory traits of rabbit meat. Meat Sci 2012; 66:407-13. [PMID: 22064144 DOI: 10.1016/s0309-1740(03)00127-x] [Citation(s) in RCA: 82] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2002] [Revised: 01/21/2003] [Accepted: 05/13/2003] [Indexed: 11/26/2022]
Abstract
The synergistic effect of dietary linolenic acid and vitamin E on the oxidative stability and nutritional and eating characteristics of fresh and stored rabbit meat was studied. One-hundred hybrid male rabbits were divided into two homogenous groups and fed ad libitum two diets differing in the amount of sunflower and flaxseed and in the level of α-tocopherol, as follows: control diet: 0.08 kg kg(-1) sunflower, 50 mg kg(-1) α-tocopheryl-acetate and LNA-VE diet: 0.08 kg kg(-1) flaxseed, 200 mg kg(-1) α-tocopheryl-acetate. At 85 days, 20 rabbits per group were slaughtered and the thiobarbituric-acid reactive substances (TBA-RS), chemical composition, fatty acid profile and sensory quality were assessed on the longissimus dorsi muscles (fresh and stored for 8 days at 4 °C). The proximate composition of the fresh muscle was not significantly affected by the dietary treatment. Rabbits fed the LNA-VE diet showed a good capability to elongate and desaturate linolenic acid and this diet enriched the n-3 PUFA content of the meat without affecting its peroxidative stability. The sensory quality of the fresh and stored muscle was slightly affected by the dietary treatment, even though final tenderness (fresh meat) and overall acceptability (stored meat) of the LNA-VE rabbits showed significantly higher scores.
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Affiliation(s)
- A Dal Bosco
- Department of Animal Science, University of Perugia, Borgo XX giugno, 74 06100 Perugia, Italy
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Abstract
UNLABELLED The effects of the addition of sage and garlic in chicken meat on lipid and cholesterol oxidation, having as prooxidant factors the addition of salt, thermal treatment, and frozen storage, were evaluated. The content of unsaturated fatty acids did not change in the presence of sage; on the contrary, with garlic, the content of these fatty acids decreased after cooking and storage. Hexanal and pentanal contents were lower in patties containing sage, and higher in those with garlic. The 7-ketocholesterol was the cholesterol oxide found in higher amount in raw chicken on day 0, while the formation of 7β- and 7α-hydroxycholesterol was verified only from day 30 on. Cooking and storage resulted in increase of total cholesterol oxides and decrease of α- and γ-tocopherol. Sage was effective in controlling lipid and cholesterol oxidation, minimizing the prooxidant effects of salt, cooking, and storage. However, garlic presented no effect as antioxidant and accelerated lipid oxidation. PRACTICAL APPLICATION The addition of sage to chicken meat (0.1 g/100 g) is a good alternative to prevent and delay the formation of compounds derived from lipid oxidation that are responsible for off-flavors and loss of nutritional quality during long-term frozen storage. Care must be taken when using garlic to seasoning chicken meat products, such as hamburgers and meatballs, especially cooked or precooked due to its potential to promote lipid oxidation and consequently raising the risk of having the product rejected by the consumer.
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Affiliation(s)
- Lilian Regina Barros Mariutti
- Dept. of Food Science, Faculty of Food Engineering, Univ. of Campinas, UNICAMP13083-862, Campinas, Säo Paulo, Brazil
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Jankowski J, Zdunczyk Z, Mikulski D, Juskiewicz J, Naczmanski J, Pomianowski JF, Zdunczyk P. Fatty acid profile, oxidative stability, and sensory properties of breast meat from turkeys fed diets with a differentn-6/n-3 PUFA ratio. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201200003] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Kanerva M, Routti H, Tamuz Y, Nyman M, Nikinmaa M. Antioxidative defense and oxidative stress in ringed seals (Pusa hispida) from differently polluted areas. Aquat Toxicol 2012; 114-115:67-72. [PMID: 22417762 DOI: 10.1016/j.aquatox.2012.02.013] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2011] [Revised: 02/13/2012] [Accepted: 02/14/2012] [Indexed: 05/31/2023]
Abstract
High contaminant levels detected in Baltic seals have been associated with various health effects. In this study several parameters related to antioxidative defense and oxidative stress (concentrations of reduced and oxidised glutathione, lipid hydroperoxide and vitamin E, activities of glutathione reductase, peroxidase and S-transferase, glucose-6-phosphate dehydrogenase, catalase, and superoxidedismutase) were measured in the livers of ringed seals from the Baltic Sea and from a less contaminated reference area, Svalbard, Norway. Seals were caught during two different time periods 1996-1997 and 2002-2007, which represent different levels of contamination. No signs of oxidative damage were found in the Baltic seals. However, glutathione metabolism was enhanced in the ringed seals from the Baltic Sea compared to the seals from Svalbard. The adaptation to dive where repetitive ischemia/reperfusion occurs naturally may contribute to the resistance of oxidative stress and to the capacity to increase enzymatic antioxidant defense in phocid seals. This could explain the similarities in oxidative stress levels despite the differences in antioxidant responses between the ringed seals from the Baltic Sea and Svalbard.
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Affiliation(s)
- Mirella Kanerva
- Division of Genetics and Physiology, Department of Biology, University of Turku, FI-20014 Turku, Finland.
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Casado C, Moya VJ, Pascual JJ, Blas E, Cervera C. Effect of oxidation state of dietary sunflower oil and dietary zinc and α -tocopheryl acetate supplementation on performance of fattening rabbits. World Rabbit Sci 2011. [DOI: 10.4995/wrs.2011.940] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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Shin DK, Yang HS, Min BR, Narciso-Gaytan C, Sanchez-Plata MX, Ruiz-Feria CA. Evaluation of Antioxidant Effects of Vitamins C and E Alone and in Combination with Sorghum Bran in a Cooked and Stored Chicken Sausage. Korean J Food Sci Anim Resour 2011. [DOI: 10.5851/kosfa.2011.31.5.693] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Schwert R, Verlindo R, Cichoski AJ, Oliveira D, Valduga E. Comparative evaluation of liquid and traditional smoke on oxidative stability, color and sensory properties of Brazilian calabrese sausage Evaluación comparativa del ahumado tradicional y líquido en la estabilidad oxidativa, propiedades de color y sensoriales de la salchicha calabresa brasileña. CyTA - Journal of Food 2011. [DOI: 10.1080/19476337.2010.491581] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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41
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Voljč M, Frankič T, Levart A, Nemec M, Salobir J. Evaluation of different vitamin E recommendations and bioactivity of α-tocopherol isomers in broiler nutrition by measuring oxidative stress in vivo and the oxidative stability of meat. Poult Sci 2011; 90:1478-88. [DOI: 10.3382/ps.2010-01223] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Fellenberg MA, Espinoza A, Peña I, Alarcón J. Antioxidant and bacteriostatic effects of the addition of extract of quillay polyphenols (Quillaja saponaria) in the marinade of broiler chicken. Rev Bras Cienc Avic 2011. [DOI: 10.1590/s1516-635x2011000100011] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | - A Espinoza
- Pontificia Universidad Católica de Chile
| | - I Peña
- Pontificia Universidad Católica de Chile
| | - J Alarcón
- Pontificia Universidad Católica de Chile
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Aziza A, Quezada N, Cherian G. Antioxidative effect of dietary Camelina meal in fresh, stored, or cooked broiler chicken meat. Poult Sci 2010; 89:2711-8. [DOI: 10.3382/ps.2009-00548] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Tres A, Bou R, Codony R, Guardiola F. Moderately oxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on the oxidative stability of rabbit plasma, liver, and meat. J Agric Food Chem 2010; 58:9112-9119. [PMID: 20681580 DOI: 10.1021/jf101635b] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The aim of this study was to assess the alterations in plasma, liver, and meat oxidative stability and α-tocopherol content when moderately oxidized sunflower oils were added to feeds and when feeds were supplemented with α-tocopheryl acetate (100 mg/kg) and Zn (200 mg/kg). The effects of cooking the meat and its subsequent refrigeration were also studied. When the content of primary oxidation compounds of the oil was high, rabbit plasma, liver, and meat α-tocopherol content was reduced and meat susceptibility to oxidation increased. The addition of oil with a high content of secondary oxidation compounds (oil heated at 140 °C, 31 h) to feed also led to an increase in meat susceptibility to oxidation, although it presented an α-tocopherol content similar to that of nonheated oil. Feed supplementation with α-tocopheryl acetate increased tissue α-tocopherol content and improved the oxidative stability of liver and meat. However, in the latter, it was less effective when oil heated at 55 °C was added.
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Affiliation(s)
- Alba Tres
- Nutrition and Food Science Department, XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, 08028 Barcelona, Spain.
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Mercadante A, Capitani C, Decker E, Castro I. Effect of natural pigments on the oxidative stability of sausages stored under refrigeration. Meat Sci 2010; 84:718-26. [DOI: 10.1016/j.meatsci.2009.10.031] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2009] [Revised: 10/23/2009] [Accepted: 10/26/2009] [Indexed: 11/26/2022]
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47
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Perez T, Zuidhof M, Renema R, Curtis J, Ren Y, Betti M. Effects of Vitamin E and Organic Selenium on Oxidative Stability of ω-3 Enriched Dark Chicken Meat during Cooking. J Food Sci 2010; 75:T25-34. [DOI: 10.1111/j.1750-3841.2009.01478.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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48
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Tres A, Nuchi CD, Bou R, Codony R, Guardiola F. Assessing rabbit and chicken tissue susceptibility to oxidation through the ferrous oxidation-xylenol orange method. EUR J LIPID SCI TECH 2009. [DOI: 10.1002/ejlt.200800230] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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49
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Tres A, Bou R, Codony R, Guardiola F. 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] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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50
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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. J Agric Food Chem 2008; 56:7243-7253. [PMID: 18627165 DOI: 10.1021/jf800736w] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [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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