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Effect of Diet and Essential Oils on the Fatty Acid Composition, Oxidative Stability and Microbiological Profile of Marchigiana Burgers. Antioxidants (Basel) 2022; 11:antiox11050827. [PMID: 35624691 PMCID: PMC9137589 DOI: 10.3390/antiox11050827] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 04/14/2022] [Accepted: 04/22/2022] [Indexed: 12/04/2022] Open
Abstract
The objective of this study is to evaluate the effects of including linseed (L) or linseed plus vitamin E (LE) in the diet of Marchigiana young bulls on the oxidative stability, color measurements, microbiological profile and fatty acid composition (FA) of burgers treated with and without a blend of essential oils (Rosmarinus officinalis and Origanum vulgare var. hirtum) (EOs). For this aim, the burgers were analysed for pH, thiobarbituric-acid-reactive substance (TBARS) content, Ferric Reducing/Antioxidant Power Assay (FRAP), vitamin E and colour measurements (L, a*, b) at 3, 6, 9, 12 days of storage: the TBARs were the highest in group L compared to C and LE after 12 days of storage (0.98, 0.73, and 0.63 mg MDA/kg, respectively). The TBARS content was also influenced by the use of EO compared to burgers not treated with EO (p < 0.05). The vitamin E content was influenced by the diet (p < 0.01), but not by the EO. The meat of the L group showed the lowest value of redness (a*) compared to C and LE (p < 0.01), while the use of EO did not affect colour parameters. The microbiological profile of the burgers showed a lower Pseudomonas count for L and LE at T0 (2.82 ± 0.30 and 2.30 ± 0.52 Log CFU/g, respectively) compared to C (3.90 ± 0.38 Log CFU/g), while the EO did not influence the microbiological profile. The FA composition was analysed at 0 and 12 days. The burgers from the LE group showed the highest value of polyunsaturated FA compared to the L and C groups (p < 0.05). Our findings suggest that the inclusion of vitamin E in a concentrate rich in polyunsaturated fatty acids is useful to limit intramuscular fat oxidation and to preserve the colour stability of burgers from young Marchigiana bulls enriched with healthy fatty acids. Moreover, linseed and vitamin E had a positive effect on microbial loads and growth dynamics, containing microbial development through time.
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Mattioli S, Castellini C, Mancini S, Roscini V, Cartoni Mancinelli A, Cotozzolo E, Pauselli M, Dal Bosco A. Effect of trub and/or linseed dietary supplementation on in vivo oxidative status and some quality traits of rabbit meat. Meat Sci 2020; 163:108061. [PMID: 32058890 DOI: 10.1016/j.meatsci.2020.108061] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 11/25/2019] [Accepted: 01/16/2020] [Indexed: 02/05/2023]
Abstract
The objective of this study was to compare the effect of the dietary beer trub, alone or in combination with linseed, on meat quality, oxidative status and cholesterol content of rabbit. Eighty New Zealand White rabbits were divided at weaning (30 d) into four dietary groups: control (C) fed a standard diet, trub (T, 2% of lyophilized trub), linseed (L, 3% of extruded linseed), and trub-linseed in combination (TL, 2% of lyophilized trub and 3% of extruded linseed). At slaughtering (80 d) the oxidative parameters of blood and quality of Longissimus thoracis et lumborum were analysed. The in vivo lipid oxidation was similar in the supplemental groups, whereas it was higher in T, L and TL meat compared to C. Trub supplementation in rabbit diets slightly affected the fatty acid profile (MUFA) and worsened the oxidative status of meat, and its inclusion in combination with linseed did not counteract the oxidative instability induced by the higher PUFA content.
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Affiliation(s)
- Simona Mattioli
- Department of Agricultural, Food and Environmental Science, University of Perugia - Borgo 20 Giugno, 74, 06100 Perugia, Italy.
| | - Cesare Castellini
- Department of Agricultural, Food and Environmental Science, University of Perugia - Borgo 20 Giugno, 74, 06100 Perugia, Italy
| | - Simone Mancini
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy
| | - Valentina Roscini
- Department of Agricultural, Food and Environmental Science, University of Perugia - Borgo 20 Giugno, 74, 06100 Perugia, Italy
| | - Alice Cartoni Mancinelli
- Department of Agricultural, Food and Environmental Science, University of Perugia - Borgo 20 Giugno, 74, 06100 Perugia, Italy
| | - Elisa Cotozzolo
- Department of Agricultural, Food and Environmental Science, University of Perugia - Borgo 20 Giugno, 74, 06100 Perugia, Italy
| | - Mariano Pauselli
- Department of Agricultural, Food and Environmental Science, University of Perugia - Borgo 20 Giugno, 74, 06100 Perugia, Italy
| | - Alessandro Dal Bosco
- Department of Agricultural, Food and Environmental Science, University of Perugia - Borgo 20 Giugno, 74, 06100 Perugia, Italy
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Chen Z, Chu S, Xu X, Jiang J, Wang W, Shen H, Li M, Zhang H, Mao Y, Yang Z. Analysis of longissimus muscle quality characteristics and associations with DNA methylation status in cattle. Genes Genomics 2019; 41:1147-1163. [PMID: 31256337 DOI: 10.1007/s13258-019-00844-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2018] [Accepted: 06/20/2019] [Indexed: 12/13/2022]
Abstract
BACKGROUND As cattle represent one of the most important livestock species for meat production, control of muscle development in regards to quality is an important research focus. OBJECTIVES In this study, the phenotypic quality traits and its associations with DNA methylation levels of the longissimus muscle in two cattle breeds were studied. METHODS The pH value, water loss rate, fat and protein and fatty acid content were measured in three beef cattle breeds of longissimus mucle; The longissimus mucle was analyzed by MethylRAD-seq and RNA-seq. The differentially methylated and differentially expressed related genes were subjected to BSP. RESULTS Methylation status of longissimus mucle was analyzed by MethylRAD-seq. Compared with Simmental, there were 39 differentially methylated and expressed genes in muscle of Yunling cattle, and 123 differentially methylated and expressed genes in Wenshan muscle. A combined analysis of MethylRAD-seq and RNA-seq results revealed differential methylation and expression level of 18 genes between Simmental and Wenshan cattle, and 14 genes between Simmental and Yunling cattle. In addition, 28 genes were differentially methylated between Wenshan and Yunling cattle. Results of promoter methylation analysis of ACAD11, FADS6 and FASN showed that the overall degree of DNA methylation of FADS6 and FASN was negatively correlated with their expression levels. Methylation level of FASN in Simmental was greater than Yunling and Wenshan. The degree of methylation at the FADS6 CpG4 site was significantly higher in Simmental than that in Yunling. The levels of methylation at the CpG7 locus of the Simmental and Yunling breeds were greater than Wenshan cattle. A negative correlation was detected between the methylation levels and the expression of FASN CpG1, CpG2, CpG3, CpG5, CpG7, and CpG10. CONCLUSION The functional and molecular regulatory mechanism of the genes related to meat quality can be revealed systematically from aspects of the genetic and epigenetic regulation. These studies will help to further explore the molecular mechanisms and phenotypic differences that regulate growth and quality of different breeds of cattle.
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Affiliation(s)
- Zhi Chen
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, People's Republic of China.,Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou, 225009, China
| | - Shuangfeng Chu
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, People's Republic of China.,Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou, 225009, China
| | - Xin Xu
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, People's Republic of China.,Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou, 225009, China
| | - Jingyi Jiang
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, People's Republic of China.,Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou, 225009, China
| | - Wenqiang Wang
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, People's Republic of China.,Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou, 225009, China
| | - Hongliang Shen
- Animal Health Inspection, Suzhou Industrial Park, Suzhou, 215021, China
| | - Mingxun Li
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, People's Republic of China.,Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou, 225009, China
| | - Huimin Zhang
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, People's Republic of China.,Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou, 225009, China
| | - Yongjiang Mao
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, People's Republic of China.,Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou, 225009, China
| | - Zhangping Yang
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, People's Republic of China. .,Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou, 225009, China.
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Therkildsen M, Spleth P, Lange EM, Hedelund PI. The flavor of high-quality beef – a review. ACTA AGR SCAND A-AN 2018. [DOI: 10.1080/09064702.2018.1487466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
| | - P. Spleth
- SEGES, Landbrug & Fødevarer F.m.b.A., Aarhus N, Denmark
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