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Agradi S, Sulce M, Menchetti L, Vigo D, Castrica M, Barbato O, Andoni E, Quattrone A, Munga A, Marongiu ML, Curone G, Brecchia G. Dietary supplementation with n-3 polyunsaturated fatty acids: Effects on reproductive and productive performance and meat quality in rabbit breeding. ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2023; 14:70-78. [PMID: 37252331 PMCID: PMC10220468 DOI: 10.1016/j.aninu.2023.03.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 03/25/2023] [Accepted: 03/29/2023] [Indexed: 05/31/2023]
Abstract
Rabbit breeding has many critical aspects related to reproduction, production, and animal welfare, which reduce its profitability as well as consumer attractiveness. Dietary supplementation with n-3 polyunsaturated fatty acids (PUFA) seems to be a good nutritional strategy to improve several aspects of rabbit breeding, enhance animal welfare and produce a new functional food considered healthy for human consumption. For this reason, the main available scientific research regarding the physiological effects of n-3 PUFA rich products supplemented to the rabbit diet will be reviewed. In particular, consequences on the reproductive performances of both doe and buck, the productive parameters, and the meat quality will be analysed.
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Affiliation(s)
- Stella Agradi
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Lodi, Italy
| | - Majlind Sulce
- Faculty of Veterinary Medicine, Agricultural University of Tirana, Tirana, Albania
| | - Laura Menchetti
- School of Bioscience and Veterinary Medicine, University of Camerino, Camerino, Italy
| | - Daniele Vigo
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Lodi, Italy
| | - Marta Castrica
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Lodi, Italy
| | - Olimpia Barbato
- Department of Veterinary Medicine, University of Perugia, Perugia, Italy
| | - Egon Andoni
- Faculty of Veterinary Medicine, Agricultural University of Tirana, Tirana, Albania
| | - Alda Quattrone
- School of Bioscience and Veterinary Medicine, University of Camerino, Camerino, Italy
| | - Albana Munga
- Faculty of Veterinary Medicine, Agricultural University of Tirana, Tirana, Albania
| | | | - Giulio Curone
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Lodi, Italy
| | - Gabriele Brecchia
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Lodi, Italy
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Marzlan AA, Hussin ASM, Bourke P, Chaple S, Barroug S, Muhialdin BJ. Combination of Green Extraction Techniques and Essential Oils to Develop Active Packaging for Improving the Quality and Shelf Life for Chicken Meat. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2013499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Anis Asyila Marzlan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Seri Kembangan, Malaysia
| | - Anis Shobirin Meor Hussin
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Seri Kembangan, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, Seri Kembangan, Malaysia
| | - Paula Bourke
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
- School of Biological Science, Institute for Global Food Security, Queens University Belfast, Belfast, Northern Ireland
| | - Sonal Chaple
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - Soukaina Barroug
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - Belal J Muhialdin
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul, Minnesota, USA
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Abstract
Modern broilers show dramatic growth over a short interval and contribute directly to the success of the poultry meat industry. The growth performance of commercial broilers is a result of genetic selection for "performance traits", such as body size, meat yield, and feed conversion rate. However, due to the rapid growth rate of modern commercial broilers, several growth-related conditions have arisen, increasing economic losses and consumer concerns. Among the most economically consequential is the muscle disorder called wooden breast. Together with associated myopathies such as white striping and spaghetti meat, wooden breast is causing losses of $200 million a year in the U.S. alone and occurs worldwide. No causative factors are known for wooden breast to date. Wooden breast can affect over 80% of broilers in a flock, yet no methods of amelioration are currently available. Overall, the evidence suggests that wooden breast is a genetic, age-dependent condition associated with fast growth rate. The primary features of wooden breast are muscle degeneration and fibrosis, high levels of oxidative stress, hypoxia, and altered energy metabolism. Recent work has also implicated reduced pectoral vessel density in the pathogenesis of wooden breast. This review examines the history of myopathies in commercial broilers and the relationship of myopathies to metabolism and oxidative performance. This review summarizes the foundational knowledge of wooden breast and provides a platform for further investigation of wooden breast.
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Marzec ME, Wojtysiak D, Połtowicz K, Nowak J. ToF-SIMS spectrometry to observe fatty acid profiles of breast tissues in broiler chicken subjected to varied vegetable oil diet. JOURNAL OF MASS SPECTROMETRY : JMS 2020; 55:e4486. [PMID: 31813189 DOI: 10.1002/jms.4486] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 11/20/2019] [Accepted: 12/02/2019] [Indexed: 06/10/2023]
Abstract
This study is aimed to observe changes in fatty acid profiles by time of flight secondary ion mass spectrometry (ToF-SIMS) in breast muscle tissues of broilers. Four different groups were identified. The source of fat in group I was soy oil (rich in linoleic acid, ω-6), group II received linseed oil (ω-3), and the third group was fed a mixture of the two mentioned oils. Broilers in the control group were fed with beef tallow, used in mass commercial production. The results reveal that the use of vegetable oils in animal nutrition determines the lipid profile of fatty acids. ToF-SIMS measurements showed that the lipid profile of muscle fibers and intramuscular fat reflect the composition of fats used as feed additives. In both structures, the ratio of ω-6/ω-3 fatty acids, which is most favorable for human health, was found in the groups in which a mixture of vegetable oils and a supplement of linseed oil were used.
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Affiliation(s)
| | - Dorota Wojtysiak
- Department of Animal Genetics, Breeding and Ethology, University of Agriculture in Krakow, Krakow, Poland
| | - Katarzyna Połtowicz
- Department of Poultry Breeding, National Research Institute of Animal Production, Balice, Poland
| | - Joanna Nowak
- Department of Poultry Breeding, National Research Institute of Animal Production, Balice, Poland
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Long S, Kang S, Wang Q, Xu Y, Pan L, Hu J, Li M, Piao X. Dietary supplementation with DHA-rich microalgae improves performance, serum composition, carcass trait, antioxidant status, and fatty acid profile of broilers. Poult Sci 2018; 97:1881-1890. [DOI: 10.3382/ps/pey027] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2017] [Indexed: 12/14/2022] Open
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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] [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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Meineri G, Cornale P, Tassone S, Peiretti PG. Effects of Chia (Salvia hispanica L.) seed supplementation on rabbit meat quality, oxidative stability and sensory traits. ITALIAN JOURNAL OF ANIMAL SCIENCE 2017. [DOI: 10.4081/ijas.2010.e10] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Giorgia Meineri
- Dipartimento di Produzioni Animali, Epidemiologia ed Ecologia, Università di Torino, Italy
| | - Paolo Cornale
- Dipartimento di Scienze Zootecniche, Università di Torino, Italy
| | - Sonia Tassone
- Dipartimento di Scienze Zootecniche, Università di Torino, Italy
| | - Pier Giorgio Peiretti
- Istituto di Scienze delle Produzioni Alimentari, Consiglio Nazionale delle Ricerche, Torino, Italy
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Zając M, Kulawik P, Tkaczewska J, Migdał W, Pustkowiak H. Increasing meat product functionality by the addition of milled flaxseed Linum usitatissimum. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:2865-2874. [PMID: 27790719 DOI: 10.1002/jsfa.8116] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2016] [Revised: 10/22/2016] [Accepted: 10/24/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Functional meat products are still rare on the market because it is difficult to incorporate new ingredients and obtain both a healthy and acceptable product. Flaxseed is known for its beneficial properties and, in the present study, it was used as an ingredient in the production of homogenised and liver sausages (0%, 5% and 10% flaxseed addition). RESULTS Homogenised and liver sausages with the addition of 5% flaxseed were given the highest scores by the consumers, although the colour changed with the addition of flaxseed. The spreadability and hardness of the liver sausages increased with the addition of flaxseed, whereas the texture of homogenised sausages did not change. Addition of flaxseed improved the fatty acids profile from a health point of view for both products, as a result of increasing n-3 fatty acids and overall polyunsaturated fatty acids content. Values for thiobarbituric acid reactive substances were higher in products with flaxseed and were observed to increase during storage. CONCLUSION The results of the present study indicate that it is possible to obtain products that are acceptable by consumers and, at the same time, are more healthy. A high level of α-linolenic acid in the sausages at a level of addition of 5% allows the product to be labelled with information regarding their high omega-3 fatty acid content. However, those products are more susceptible to oxidation. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Marzena Zając
- University of Agriculture in Kraków, Department of Animal Product Technology, ul. Balicka 122, 30-149 Kraków, Poland
| | - Piotr Kulawik
- University of Agriculture in Kraków, Department of Animal Product Technology, ul. Balicka 122, 30-149 Kraków, Poland
| | - Joanna Tkaczewska
- University of Agriculture in Kraków, Department of Animal Product Technology, ul. Balicka 122, 30-149 Kraków, Poland
| | - Władysław Migdał
- University of Agriculture in Kraków, Department of Animal Product Technology, ul. Balicka 122, 30-149 Kraków, Poland
| | - Henryk Pustkowiak
- University of Agriculture in Kraków, Department of Cattle Breeding, Al. Mickiewicza 24/28, 30-059 Kraków, Poland
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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] [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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Zhou L, Wu H, Li J, Wang Z, Zhang L. Determination of fatty acids in broiler breast meat by near-infrared reflectance spectroscopy. Meat Sci 2012; 90:658-64. [DOI: 10.1016/j.meatsci.2011.10.010] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2010] [Revised: 10/17/2011] [Accepted: 10/24/2011] [Indexed: 11/30/2022]
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Rymer C, Hartnell GF, Givens DI. The effect of feeding modified soyabean oil enriched with C18 : 4 n-3 to broilers on the deposition of n-3 fatty acids in chicken meat. Br J Nutr 2011; 105:866-78. [PMID: 21092372 DOI: 10.1017/s0007114510004502] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Supplementing broiler diets with conventional vegetable oils has little effect on the long-chain n-3 PUFA (LC n-3 PUFA) content of the meat. The present study investigated the effect on fatty acid composition and sensory characteristics of chicken meat when broilers were fed oil extracted from soyabeans (SDASOY) that had been genetically engineered to produce C18 : 4n-3 (stearidonic acid (SDA), 240 mg/g oil). Three diets were fed to 120 birds (eight replicate pens of five birds) from 15 d to slaughter (41-50 d). Diets were identical apart from the oil added to them (45 and 50 g/kg as fed in the grower and finisher phases, respectively), which was either SDASOY, near-isogenic soya (CON) or fish oil (FISH). The LC n-3 PUFA content of the meat increased in the order CON, SDASOY and FISH. In breast meat with skin, the SDA concentration was 522, 13 and 37 (sem 14·4) mg/100 g meat for SDASOY, CON and FISH, respectively. Equivalent values for C20 : 5n-3 (EPA) were 53, 13 and 140 (sem 8·4); for C22 : 5n-3 (docosapentaenoic acid (DPA)) 65, 15 and 101 (sem 3·5); for C22 : 6n-3 (DHA) 19, 9 and 181 (sem 4·4). Leg meat (with skin) values for SDA were 861, 23 and 68 (sem 30·1); for EPA 87, 9 and 258 (sem 7·5); for DPA 95, 20 and 165 (sem 5·0); for DHA 29, 10 and 278 (sem 8·4). Aroma, taste and aftertaste of freshly cooked breast meat were not affected. Fishy aromas, tastes and aftertastes were associated with LC n-3 PUFA content of the meat, being most noticeable in the FISH leg meat (both freshly cooked and reheated) and in the reheated SDASOY leg meat.
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Affiliation(s)
- C Rymer
- School of Agriculture, Policy and Development, University of Reading, Reading RG6 6AR, UK.
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Rymer C, Givens DI. Effects of vitamin E and fish oil inclusion in broiler diets on meat fatty acid composition and on the flavour of a composite sample of breast meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:1628-1633. [PMID: 20564453 DOI: 10.1002/jsfa.3991] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND Enriching poultry meat with long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFA) can increase low population intakes of LC n-3 PUFA, but fishy taints can spoil reheated meat. This experiment determined the effect of different amounts of LC n-3 PUFA and vitamin E in the broiler diet on the fatty acid composition and sensory characteristics of the breast meat. Ross 308 broilers (120) were randomly allocated to one of five treatments from 21 to 42 days of age. Diets contained (g kg(-1)) 0, 9 or 18 LC n-3 PUFA (0LC, 9LC, 18LC), and 100, 150 or 200 mg LD-alpha-tocopherol acetate kg(-1) (E). The five diets were 0LC100E, 9LC100E, 18LC100E, 18LC150E, 18LC200E, with four pens per diet, except 18LC100E (eight pens). Breast meat was analysed for fatty acids (uncooked) and sensory analysis by R-index (reheated). RESULTS LC n-3 PUFA content (mg kg(-1) meat) was 514 (0LC100E) and 2236 (9LC and 18LC). Compared with 0LC100E, meat from 18LC100E and 18LC150E tasted significantly different, while 23% of panellists detected fishy taints in 9LC100E and 18LC200E. CONCLUSION Chicken meat can be enriched with nutritionally meaningful amounts of LC n-3 PUFA, but > 100 mg dl-alpha-tocopherol acetate kg(-1) broiler diet is needed to protect reheated meat from oxidative deterioration.
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Affiliation(s)
- Caroline Rymer
- Nutritional Sciences Research Unit, School of Agriculture, Policy and Development, University of Reading, Reading, UK.
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Rymer C, Gibbs R, Givens D. Comparison of algal and fish sources on the oxidative stability of poultry meat and its enrichment with omega-3 polyunsaturated fatty acids. Poult Sci 2010; 89:150-9. [DOI: 10.3382/ps.2009-00232] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Postgraduate Symposium Long-chainn-3 PUFA: intakes in the UK and the potential of a chicken meat prototype to increase them. Proc Nutr Soc 2009; 69:144-55. [DOI: 10.1017/s0029665109991716] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
With the wide acceptance of the long-chain (LC)n-3 PUFA EPA and DHA as important nutrients playing a role in the amelioration of certain diseases, efforts to understand factors affecting intakes of these fatty acids along with potential strategies to increase them are vital. Widespread aversion to oil-rich fish, the richest natural source of EPA and DHA, highlights both the highly suboptimal current intakes in males and females across all age-groups and the critical need for an alternative supply of EPA and DHA. Poultry meat is a popular and versatile food eaten in large quantities relative to other meats and is open to increased LCn-3 PUFA content through manipulation of the chicken's diet to modify fatty acid deposition and therefore lipid composition of the edible tissues. It is therefore seen as a favourable prototype food for increasing human dietary supply of LCn-3 PUFA. Enrichment of chicken breast and leg tissue is well established using fish oil or fishmeal, but concerns about sustainability have led to recent consideration of algal biomass as an alternative source of LCn-3 PUFA. Further advances have also been made in the quality of the resulting meat, including achieving acceptable flavour and storage properties as well as understanding the impact of cooking on the retention of fatty acids. Based on these considerations it may be concluded that EPA- and DHA-enriched poultry meat has a very positive potential future in the food chain.
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Musella M, Cannata S, Rossi R, Mourot J, Baldini P, Corino C. Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs1. J Anim Sci 2009; 87:3578-88. [DOI: 10.2527/jas.2008-1355] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Shahidi F, Wanasundara U. Methods for Measuring Oxidative Rancidity in Fats and Oils. FOOD SCIENCE AND TECHNOLOGY 2008. [DOI: 10.1201/9781420046649.ch14] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Jahan K, Paterson A. Lipid composition of retailed organic, free-range and conventional chicken breasts. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.2006.01013.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Effects of dietary lipid source on fillet chemical composition, flavour volatile compounds and sensory characteristics in the freshwater fish tench (Tinca tinca L.). Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.07.003] [Citation(s) in RCA: 81] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Lee S, Hernandez P, Djordjevic D, Faraji H, Hollender R, Faustman C, Decker EA. Effect of Antioxidants and Cooking on Stability of n-3 Fatty Acids in Fortified Meat Products. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2006.tb15623.x] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Abstract
There is clear evidence of the nutritional benefits of consuming long-chain n-3 PUFA, which are found predominantly in oily fish. However, oily fish consumption, particularly in the United Kingdom, is declining, as is the consumption of all meats with the exception of poultry, which has increased in consumption by 73% in the last 30 yr. This pattern, if less marked, is reflected throughout Europe, and therefore one means of increasing long-chain n-3 PUFA consumption would be to increase the long-chain n-3 PUFA content in the edible tissues of poultry. This review considers the feasibility of doing this, concentrating particularly on chickens and turkeys. It begins by summarizing the benefits to human health of consuming greater quantities of n-3 FA and the sources of n-3 PUFA in the human diet. The literature on altering the FA composition of poultry meat is then reviewed, and the factors affecting the incorporation of n-3 PUFA into edible tissues of poultry are investigated. The concentration of alpha-linolenic acid (ALA) in the edible tissues of poultry is readily increased by increasing the concentration of ALA in the birds' diet (particularly meat with skin, and dark meat to a greater extent than white meat). The concentration of EPA in both white and dark meat is also increased when the birds' diet is supplemented with EPA, although supplementing the diet with the precursor (ALA) does not result in a noticeable increase in EPA content in the edible tissues. Although supplementing the birds' diets with relatively high concentrations of DHA does result in an increased concentration of DHA in the tissues, the relationship between dietary and tissue concentrations of DHA is much weaker than that observed with ALA and EPA. The impact that altering the FA composition of edible poultry tissue may have on the organoleptic and storage qualities of poultry products is also considered.
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Affiliation(s)
- C Rymer
- Department of Agriculture, University of Reading, Reading, RG6 6AR, United Kingdom.
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Lee S, Faustman C, Djordjevic D, Faraji H, Decker EA. Effect of antioxidants on stabilization of meat products fortified with n-3 fatty acids. Meat Sci 2005; 72:18-24. [PMID: 22061369 DOI: 10.1016/j.meatsci.2005.05.022] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2005] [Revised: 05/19/2005] [Accepted: 05/19/2005] [Indexed: 11/17/2022]
Abstract
The effects of an n-3 oil emulsion, with and without added antioxidants, on lipid oxidation in n-3 polyunsaturated fatty acid (PUFA)-fortified meat products were studied. An emulsion of n-3 PUFAs was prepared (25% algal oil, 2.5% whey protein isolates, 10mM sodium citrate, 0.2% potassium sorbate, 500ppm of 70% mixed tocopherols, 100μM EDTA, pH 3, pasteurized at 75°C for 30min) and incorporated into fresh ground turkey, and fresh pork sausage (20% fat) to achieve a concentration of 500mg n-3 PUFA/110g meat. An antioxidant combination containing rosemary (0.2% w/w; radical quencher), citrate (0.5% w/w; sequestrant) and erythorbate (1g/kg product; reductant) was prepared and incorporated into ground turkey patties (5cm dia, 1.5cm thick) or fresh pork sausages (5cm dia, 1.5cm thick). Meat products were stored at 4°C or -18°C and analyzed for color (L*, a*, b* values), lipid oxidation (TBARS and lipid hydroperoxides) and n-3 PUFA profile. a* Values of refrigerated ground turkey patties decreased with storage, and an antioxidant combination effect was observed after 4 days (P<0.05). For fresh pork sausages at 4°C, control+antioxidant (CON+ANTI), and n-3+antioxidant (n-3+ANTI) groups showed greater a* values than controls (CON) indicating that the antioxidant combination stabilized meat color. TBARS and lipid hydroperoxides of both n-3 PUFA-enhanced meat products increased with storage (P<0.05); there were no significant changes in TBARS or lipid hydroperoxides for treatments containing the antioxidant combination (P<0.05). The actual level of n-3 PUFA incorporation in both meat products was greater than 87%; n-3 PUFA concentrations did not change within any treatment during storage (P>0.05). These results provide support for including antioxidant protection in n-3 PUFA fortified meat products.
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Affiliation(s)
- S Lee
- Department of Animal Science, University of Connecticut, Storrs, CT 06269 4040, United States
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Jahan K, Paterson A, Piggott J, Spickett C. Chemometric modeling to relate antioxidants, neutral lipid fatty acids, and flavor components in chicken breasts. Poult Sci 2005; 84:158-66. [PMID: 15685956 DOI: 10.1093/ps/84.1.158] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Relationships among quality factors in retailed free-range, corn-fed, organic, and conventional chicken breasts (9) were modeled using chemometric approaches. Use of principal component analysis (PCA) to neutral lipid composition data explained the majority (93%) of variability (variance) in fatty acid contents in 2 significant multivariate factors. PCA explained 88 and 75% variance in 3 factors for, respectively, flame ionization detection (FID) and nitrogen phosphorus (NPD) components in chromatographic flavor data from cooked chicken after simultaneous distillation extraction. Relationships to tissue antioxidant contents were modeled. Partial least square regression (PLS2), interrelating total data matrices, provided no useful models. By using single antioxidants as Y variables in PLS (1), good models (r2 values > 0.9) were obtained for alpha-tocopherol, glutathione, catalase, glutathione peroxidase, and reductase and FID flavor components and among the variables total mono and polyunsaturated fatty acids and subsets of FID, and saturated fatty acid and NPD components. Alpha-tocopherol had a modest (r2 = 0.63) relationship with neutral lipid n-3 fatty acid content. Such factors thus relate to flavor development and quality in chicken breast meat.
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Affiliation(s)
- K Jahan
- Department of Bioscience, University of Strathclyde, 204 George Street, Glasgow, G1 1XW, Scotland
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Jahan K, Paterson A, Spickett CM. Fatty acid composition, antioxidants and lipid oxidation in chicken breasts from different production regimes. Int J Food Sci Technol 2004. [DOI: 10.1111/j.1365-2621.2004.00799.x] [Citation(s) in RCA: 38] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Mielnik MB, Herstad O, Lea P, Nordal J, Nilsson A. Sensory quality of marinated frozen stored chicken thighs as affected by dietary fish fat and vitamin E. Int J Food Sci Technol 2002. [DOI: 10.1046/j.1365-2621.2002.00531.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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KRISTINSSON H, BALDURSDOTTIR B, JONSDOTTIR R, VALDIMARSDOTTIR T, THORKELSSON G. INFLUENCE OF FEED FAT SOURCE ON FATTY ACID COMPOSITION, UNSATURATION AND LIPID OXIDATION OF BACKFAT AND SENSORY QUALITY OF PORK. ACTA ACUST UNITED AC 2001. [DOI: 10.1111/j.1745-4573.2001.tb00311.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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