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Servili M, Esposto S, Taticchi A, Urbani S, Di Maio I, Veneziani G, Selvaggini R. New approaches to virgin olive oil quality, technology, and by-products valorization. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500138] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Maurizio Servili
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali; Università degli Studi di Perugia; Perugia Italy
| | - Sonia Esposto
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali; Università degli Studi di Perugia; Perugia Italy
| | - Agnese Taticchi
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali; Università degli Studi di Perugia; Perugia Italy
| | - Stefania Urbani
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali; Università degli Studi di Perugia; Perugia Italy
| | - Ilona Di Maio
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali; Università degli Studi di Perugia; Perugia Italy
| | - Gianluca Veneziani
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali; Università degli Studi di Perugia; Perugia Italy
| | - Roberto Selvaggini
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali; Università degli Studi di Perugia; Perugia Italy
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Branciari R, Ranucci D, Miraglia D, Urbani S, Esposto S, Servili M. Effect of Dietary Treatment with Olive Oil By-Product (Olive Cake) on Physicochemical, Sensory and Microbial Characteristics of Beef During Storage. Ital J Food Saf 2015; 4:5496. [PMID: 27800420 PMCID: PMC5076686 DOI: 10.4081/ijfs.2015.5496] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2015] [Revised: 10/13/2015] [Accepted: 10/13/2015] [Indexed: 11/29/2022] Open
Abstract
Several studies have demonstrated that the use of natural preservatives through animal diets could increase the shelf life of meat and meat products since many plant-derived substances show antioxidant and antimicrobial properties. The aim of this work was to study the effect of olive cake dietary supplementation on beef oxidative stability and antimicrobial activity during storage. Beef cattle were randomly divided into three homogeneous groups that were assigned to one of the three diets: a commercial unified based diet administered for 90 days until slaughter (CTR), CTR diet supplemented with 0.5% olive cake administered for 90 days until slaughter (OC1), and CTR diet supplemented with 0.5% olive cake and administered for 60 days followed by the administration of the CTR diet for 30 days until slaughter (OC2). Beefsteaks were overwrapped with oxygen-permeable packaging and analysed at four different storage times (zero, three, six and nine days). At the four sampling times considered from all of the samples, total viable count (TVC), Enterobacteriaceae counts, colour coordinates (CIE L*a*b* colour system), peroxide value (PV), thiobarbituric reactive substances (TBARs) determinations and descriptive sensory analyses were performed. No differences in TVC and Enterobacteriaceae count were detected among the groups over all of the sampling times considered. Differences were recorder among groups for PV, TBARS, colour and sensory analysis. The addition of olive cake in the animal diet had an effect on lipid oxidation reducing the level of PV, TBARS and retarding colour deterioration and the development of off odour in OC meat during storage.
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Affiliation(s)
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia , Perugia
| | - Dino Miraglia
- Department of Veterinary Medicine, University of Perugia , Perugia
| | - Stefania Urbani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia , Perugia, Italy
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia , Perugia, Italy
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia , Perugia, Italy
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Mancini S, Preziuso G, Dal Bosco A, Roscini V, Szendrő Z, Fratini F, Paci G. Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers. Meat Sci 2015; 110:93-100. [PMID: 26188362 DOI: 10.1016/j.meatsci.2015.07.005] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2014] [Revised: 06/15/2015] [Accepted: 07/03/2015] [Indexed: 11/18/2022]
Abstract
The objective of this study was to evaluate the effect of Curcuma longa powder and ascorbic acid on some quality traits of rabbit burgers. The burgers (burgers control with no additives; burgers with 3.5 g of turmeric powder/100g meat; burgers with 0.1g of ascorbic acid/100g meat) were analyzed at Days 0 and 7 for pH, color, drip loss, cooking loss, fatty acid profile, TBARS, antioxidant capacity (ABTS, DPPH and FRAP) and microbial growth. The addition of turmeric powder modified the meat color, produced an antioxidant capacity similar to ascorbic acid and determined a lower cooking loss than other formulations. Turmeric powder might be considered as a useful natural antioxidant, increasing the quality and extending the shelf life of rabbit burgers.
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Affiliation(s)
- Simone Mancini
- Department of Veterinary Science, University of Pisa, Pisa, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
| | - Giovanna Preziuso
- Department of Veterinary Science, University of Pisa, Pisa, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
| | - Alessandro Dal Bosco
- Department of Agricultural, Food and Environmental Science, University of Perugia, Perugia, Italy
| | - Valentina Roscini
- Department of Agricultural, Food and Environmental Science, University of Perugia, Perugia, Italy
| | - Zsolt Szendrő
- Faculty of Agricultural and Environmental Sciences, Kaposvár University, Kaposvár, Hungary
| | - Filippo Fratini
- Department of Veterinary Science, University of Pisa, Pisa, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
| | - Gisella Paci
- Department of Veterinary Science, University of Pisa, Pisa, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy.
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Alagón G, Arce O, Serrano P, Ródenas L, Martínez-Paredes E, Cervera C, Pascual JJ, Pascual M. Effect of feeding diets containing barley, wheat and corn distillers dried grains with solubles on carcass traits and meat quality in growing rabbits. Meat Sci 2014; 101:56-62. [PMID: 25437451 DOI: 10.1016/j.meatsci.2014.10.029] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2013] [Revised: 06/18/2014] [Accepted: 10/25/2014] [Indexed: 10/24/2022]
Abstract
The effect of dietary inclusion of distillers dried grains with solubles (DDGS) on carcass and meat quality of longissimus muscle was studied in 100 growing rabbits from 28 to 59days old. Diets with no DDGS (C), barley (Db20), wheat (Dw20) and corn (Dc20) DDGS at 20% and corn (Dc40) DDGS at 40% were formulated. No effects on most of the carcass traits, texture and water holding capacity were found. Barley and corn DDGS led to a higher dissectible fat percentage. Meat redness was higher with Dw20 and pH was higher with Dw20 and Db20 than with Dc20. Protein and saturated fatty acids concentration declined as corn DDGS level increased. Dc40 led to the lowest saturated/unsaturated fatty acid ratio, atherogenic index and thrombogenic index. In conclusion, dietary inclusion of these DDGS at 20% did not affect most of the carcass and meat quality traits in rabbits.
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Affiliation(s)
- Gilbert Alagón
- Facultad de Agronomía y Zootecnia, Universidad Nacional de San Antonio Abad del Cusco, Avenida de la Cultura 733, Cusco, Peru
| | - Orlando Arce
- Facultad de Ciencias Agrarias y Veterinarias, Universidad Técnica de Oruro, Avda. 6 de octubre 5715, Cas. Postal 9, Oruro, Bolivia
| | - Paula Serrano
- Centro de Investigación y Tecnología Animal (CITA-IVIA), Polígono de la Esperanza s/n, 12400 Segorbe, Spain
| | - Luis Ródenas
- Instituto de Ciencia y Tecnología Animal, Universitat Politècnica de València, Camino de Vera s/n, Valencia 46022, Spain
| | - Eugenio Martínez-Paredes
- Instituto de Ciencia y Tecnología Animal, Universitat Politècnica de València, Camino de Vera s/n, Valencia 46022, Spain
| | - Concepción Cervera
- Instituto de Ciencia y Tecnología Animal, Universitat Politècnica de València, Camino de Vera s/n, Valencia 46022, Spain
| | - Juan José Pascual
- Instituto de Ciencia y Tecnología Animal, Universitat Politècnica de València, Camino de Vera s/n, Valencia 46022, Spain
| | - Mariam Pascual
- Centro de Investigación y Tecnología Animal (CITA-IVIA), Polígono de la Esperanza s/n, 12400 Segorbe, Spain.
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Reproductive long-term effects, endocrine response and fatty acid profile of rabbit does fed diets supplemented with n-3 fatty acids. Anim Reprod Sci 2014; 146:202-9. [DOI: 10.1016/j.anireprosci.2014.02.021] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2013] [Revised: 02/27/2014] [Accepted: 02/28/2014] [Indexed: 10/25/2022]
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Dried artichoke bracts in rabbits nutrition: effects on the carcass characteristics, meat quality and fatty-acid composition. Animal 2014; 8:1547-53. [DOI: 10.1017/s1751731114001372] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Brás T, Guerra V, Torrado I, Lourenço P, Carvalheiro F, Duarte LC, Neves LA. Detoxification of hemicellulosic hydrolysates from extracted olive pomace by diananofiltration. Process Biochem 2014. [DOI: 10.1016/j.procbio.2013.09.017] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition. Animal 2013; 8:152-62. [PMID: 24168834 DOI: 10.1017/s1751731113001924] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Abstract
The aim of the present study was to evaluate the effect of the inclusion of stoned olive cake and rolled linseed in a concentrate-based diet for lambs on the fatty-acid composition of polar and non-polar intramuscular lipids of the longissimus dorsi muscle. To achieve this objective, 32 Appenninica lambs were randomly distributed into four groups of eight lambs each and were fed conventional cereal-based concentrates (diet C); concentrates containing 20% on a dry matter (DM) basis of rolled linseed (diet L); concentrates containing 35% DM of stoned olive cake (diet OC); and concentrates containing both rolled linseed (10% DM) and stoned olive cake (17% DM; diet OCL). The concentrates were administered together with grass hay at a 20:80 forage:concentrate ratio. Growing performances and carcass traits were evaluated. The fatty-acid composition was analysed in the total intramuscular lipids, as well as in the polar and neutral lipids. The average feed intake and the growth performance of lambs were not affected by the dietary treatments, as a consequence of similar nutritional characteristics of the diets. The inclusion of rolled linseed in the L and OCL diets increased the content of C18:3 n-3 in intramuscular total lipids, which was threefold higher in meat from the L lambs and more than twofold higher in meat from the OCL lambs compared with the C and OC treatments. The n-6:n-3 ratio significantly decreased in the meat from lambs in the L and OCL groups, reaching values below 3. The L treatment resulted in the highest level of trans-18:1 fatty acids in the muscle. Regardless of the dietary treatment, the t10-18:1 was the major isomer, representing 55%, 45%, 49% and 45% of total trans-18:1 for C, L, OC and OCL treatments, respectively. Neutral lipids from the OC-fed lambs contained the highest amount of c9-18:1 (more than 36% of total fatty acids); however, the content of c9-18:1 did not differ between the OC and C lambs, suggesting an intensive biohydrogenation of dietary c9-18:1 in the case of OC treatment. The highest content of c9,t11-18:2 was detected in the intramuscular fat from the L-fed lambs, followed by the OCL treatment. A similar trend was observed in the neutral lipid fraction and, to a lower extent, in the polar lipids.
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Dal Bosco A, Gerencsér Z, Szendrő Z, Mugnai C, Cullere M, Kovàcs M, Ruggeri S, Mattioli S, Castellini C, Dalle Zotte A. Effect of dietary supplementation of Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) on rabbit meat appearance, oxidative stability and fatty acid profile during retail display. Meat Sci 2013; 96:114-9. [PMID: 23896145 DOI: 10.1016/j.meatsci.2013.06.021] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2013] [Revised: 05/06/2013] [Accepted: 06/12/2013] [Indexed: 11/26/2022]
Abstract
The objective of this study was to evaluate the effect of Spirulina and Thyme supplementation on rabbit meat during retail display. At weaning 294 rabbits were allocated to 7 different treatments (42 rabbits/treatment). Rabbits of the control group (C) received a diet without any supplementation throughout the experiment (5-11 weeks of age). The other groups were fed diets containing 5% Spirulina (S), 3% Thyme (T) or both supplements (ST) for the whole trial (5-11 weeks; treatments S, T and ST), or for a part of the growing period (8-11 weeks; treatments C-S, C-T and C-ST). Colour parameters, pH, water holding capacity and drip loss were determined on fresh and stored Longissimus dorsi muscle of 5 rabbits/treatment. Spirulina- and Thyme-supplemented diets had a significant effect on redness and yellowness of Longissimus dorsi. Drip loss was significantly reduced in C-T and T groups that also showed the highest content of α-tocopherol and n-3 fatty acids content and the lower lipid oxidation.
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Affiliation(s)
- A Dal Bosco
- Department of Applied Biology, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.
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Luciano G, Pauselli M, Servili M, Mourvaki E, Serra A, Monahan FJ, Lanza M, Priolo A, Zinnai A, Mele M. Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids. Meat Sci 2012; 93:703-14. [PMID: 23273482 DOI: 10.1016/j.meatsci.2012.11.033] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2012] [Revised: 11/13/2012] [Accepted: 11/15/2012] [Indexed: 11/15/2022]
Abstract
Over 40 days, lambs were fed: concentrate (C), concentrate containing 20% linseed (L), concentrate containing 35% olive cake (OC), or concentrate containing 10% linseed and 17% olive cake (OCL). The polyunsaturated fatty acids (PUFA) and peroxidation index (PI) in phospholipids were increased by the L and OCL treatments (P=0.007 and P=0.003, respectively). The OC and OCL diets increased the concentration of tocopherol in muscle (P<0.001). Compared to the OC and OCL diet, the L diet increased fatty acid oxidation, measured as conjugated dienes (CD; P=0.003), peroxides (PV; P<0.001) and TBARS (P=0.002) in minced muscle over 11 days of storage in high-oxygen atmosphere. Also, the L diet increased (P<0.001) the levels cholesterol oxidation products (COPs). In conclusion, feeding olive cake improved the oxidative stability of lamb meat and the combination of olive cake and linseed improved the fatty acid composition of meat without compromising its oxidative stability.
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Affiliation(s)
- G Luciano
- Department DISPA, Sezione di Scienze delle Produzioni Animali, University of Catania, Via Valdisavoia 5, 95123, Catania, Italy.
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