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Tang J, Zhang B, Liu D, Gao K, Dai Y, Liang S, Cai W, Li Z, Guo Z, Hu J, Zhou Z, Xie M, Hou S. Dietary riboflavin supplementation improves meat quality, antioxidant capacity, fatty acid composition, lipidomic, volatilomic, and proteomic profiles of breast muscle in Pekin ducks. Food Chem X 2023; 19:100799. [PMID: 37780288 PMCID: PMC10534172 DOI: 10.1016/j.fochx.2023.100799] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 07/07/2023] [Accepted: 07/14/2023] [Indexed: 10/03/2023] Open
Abstract
Our objective was to determine effects of supplemental dietary riboflavin on meat quality, antioxidant capacity, fatty acid composition, lipidomic, volatilomic, and proteomic profiling of duck breast muscle. The results showed that dietary riboflavin supplementation significantly increased growth performance, breast meat yield, intramuscular fat content, polyunsaturated fatty acid (PUFA), n3-PUFA, n6-PUFA, redness (a*), and pH24h, but decreased lightness (L*) and yellowness (b*). Furthermore, riboflavin supplementation significantly improved muscle antioxidant capacity based on various biochemical parameters. Lipidomic and volatilomic analyses revealed that riboflavin supplementation markedly increased breast meat phosphatidylglycerol and coenzyme Q contents and two favourable key odorants, citronellyl acetate and 3-(methylthio)-propanal. Proteomics analyses confirmed that riboflavin supplementation activated mitochondrial aerobic respiration, including fatty acid beta oxidation, the tricarboxylic acid cycle, and oxidative phosphorylation. In conclusion, supplementing duck diets with riboflavin enhanced breast meat quality, attributed to increases in antioxidant capacity and mitochondrial functions.
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Affiliation(s)
| | | | - Dapeng Liu
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Kexin Gao
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Ye Dai
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Suyun Liang
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Wentao Cai
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Zhinan Li
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Zhanbao Guo
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jian Hu
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Zhengkui Zhou
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Ming Xie
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Shuisheng Hou
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
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Czurgiel S, Antoszkiewicz Z, Mazur-Kuśnirek M, Bogdaszewski M. The Effect of Festulolium Silage-Based Diets on the Content of Tocopherols, β-Carotene and Retinol in Meat from Young Rams. Animals (Basel) 2023; 13:1817. [PMID: 37889746 PMCID: PMC10251811 DOI: 10.3390/ani13111817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 05/23/2023] [Accepted: 05/29/2023] [Indexed: 10/29/2023] Open
Abstract
This study analyzed the chemical composition and the β-carotene, tocopherol and retinol content of meat (musculus longissimus lumborum, musculus gluteus maximus) from young rams fed different silage-based diets. The animals were divided into four groups depending on the type of silage in the feed ration (hybrid ryegrass, Festulolium cv. Becva, Festulolium cv. Felopa, Festulolium cv. Paulita). The concentrations of the examined lipophilic compounds were measured via high-performance liquid chromatography (HPLC). Animals fed a diet based on ryegrass silage had the highest intakes of α-, β-, γ- and δ-tocopherol and total tocopherols (p < 0.01). Muscles of rams fed Festulolium silage-based diets contained more tocopherols (p < 0.01) and retinol (p < 0.01 in m. g. maximus; p = 0.053 in m. l. lumborum) than the meat of animals receiving hybrid ryegrass-based diets. The highest amounts of tocopherols (p < 0.01) and retinol (p < 0.01 in m. g. maximus; p = 0.053 in m. l. lumborum) were found in meat from rams fed rations based on silage made from Festulolium cvs. Felopa and Paulita. The analysis revealed a positive correlation between the intake of tocopherols and the α-tocopherol content of meat (r = 0.99), as well as between the β-carotene intake and the retinol content of meat (r = 0.92 in m. l. lumborum; r = 0.91 in m. g. maximus).
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Affiliation(s)
- Sylwia Czurgiel
- Department of Animal Nutrition, Feed Science and Cattle Breeding, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, Poland
| | - Zofia Antoszkiewicz
- Department of Animal Nutrition, Feed Science and Cattle Breeding, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, Poland
| | - Magdalena Mazur-Kuśnirek
- Department of Animal Nutrition, Feed Science and Cattle Breeding, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, Poland
| | - Marek Bogdaszewski
- Institute of Parasitology of the Polish Academy of Sciences, Research Station in Kosewo Górne, 11-700 Mrągowo, Poland
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Holman BWB, Fowler SM, Bailes KL, Meyer RG, Hopkins DL, Clayton EH. Internal endpoint temperature (level of cooking doneness) effects on the fatty acid and mineral profiles of grilled lamb m. longissimus lumborum. Meat Sci 2023; 201:109192. [PMID: 37084549 DOI: 10.1016/j.meatsci.2023.109192] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 04/05/2023] [Accepted: 04/06/2023] [Indexed: 04/23/2023]
Abstract
This study compared the fatty acid and mineral concentrations of lamb meat that was prepared to different levels of cooking doneness. Ten m. longissimus lumborum were each sectioned into 4 slices that were randomly assigned to be uncooked or grilled to an internal end-point temperature of 60 °C (rare), 71 °C (medium), or 77 °C (well done). It was found that cooking loss increased as the level of cooking doneness increased. The proportion of most major fatty acids were not altered by cooking. However, when adjusted for cooking loss (i.e., mg/135 g serve of lamb as-is equivalent prepared to each level of cooking doneness), the concentration of most major fatty acids, including C16:0, C18:0, C18:1n-9, and many conjugated linoleic acids, were lowered after grilling to any level of cooking doneness and compared to the uncooked samples. The omega-6 to omega-3 ratio was lowest for the uncooked samples and highest for those prepared to a well done level of cooking doneness. Conversely, the concentration of health claimable omega-3 fatty acids in the uncooked meat was retained upon cooking and across all the different internal endpoint temperatures. Calcium, magnesium, phosphorous, potassium, and sodium were reduced with preparation of lamb meat to any level of cooking doneness, compared with uncooked meat. Zinc, iron, and selenium were retained within the cooked samples. These findings show that consumer preference for a level of cooking doneness will have only minor effects on the concentration of minerals and fatty acids in lamb meat.
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Affiliation(s)
- Benjamin W B Holman
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2650, Australia.
| | - Stephanie M Fowler
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia
| | - Kristy L Bailes
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2650, Australia
| | - Richard G Meyer
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2650, Australia
| | | | - Edward H Clayton
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2650, Australia
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Effects of Dietary Vitamin E on Intramuscular Fat Deposition and Transcriptome Profile of the Pectoral Muscle of Broilers. J Poult Sci 2023; 60:2023006. [PMID: 36756043 PMCID: PMC9884639 DOI: 10.2141/jpsa.2023006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Accepted: 09/26/2022] [Indexed: 01/25/2023] Open
Abstract
Vitamin E is an essential micronutrient for animals. The aim of this study was to determine the effect of vitamin E on intramuscular fat (IMF) deposition and the transcriptome profile of the pectoral muscle in broiler chickens. Arbor Acres chickens were divided into five treatment groups fed a basal diet supplemented with 0, 20, 50, 75, and 100 IU/kg dietary DL-α-tocopheryl acetate (vitamin E), respectively. Body weight, carcass performance, and IMF content were recorded. Transcriptome profiles of the pectoral muscles of 35-day-old chickens in the control and treatment groups (100 IU/kg of vitamin E) were obtained by RNA sequencing. The results showed that diets supplemented with 100 IU/kg of vitamin E significantly increased IMF deposition in chickens on day 35. In total, 159 differentially expressed genes (DEGs), including 57 up-regulated and 102 down-regulated genes, were identified in the treatment (100 IU/kg vitamin E) group compared to the control group. These DEGs were significantly enriched in 13 Gene Ontology terms involved in muscle development and lipid metabolism; three signaling pathways, including the mitogen-activated protein kinase and FoxO signaling pathways, which play key roles in muscular and lipid metabolism; 28 biofunctional categories associated with skeletal and muscular system development; 17 lipid metabolism functional categories; and three lipid metabolism and muscle development-related networks. The DEGs, pathways, functional categories, and networks identified in this study provide new insights into the regulatory roles of vitamin E on IMF deposition in broilers. Therefore, diets supplemented with 100 IU/kg of vitamin E will be more beneficial to broiler production.
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Hou Y, Liu C, Su L, Zhao L, Yang Z, Bai Y, Dou L, Yao D, Jin Y. Dietary linseed supplementation improves meat quality and flavor of sheep by altering muscle fiber characteristics and antioxidant capacity. Anim Sci J 2023; 94:e13801. [PMID: 36606309 DOI: 10.1111/asj.13801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2022] [Revised: 11/15/2022] [Accepted: 11/21/2022] [Indexed: 01/07/2023]
Abstract
Linseed as a common oil crop that has been implicated in regulating the meat quality of animals. The aim of this investigation was to establish the effects of dietary linseed supplementation on carcass traits, meat quality, muscle fiber characteristics, volatile compounds and antioxidant capacity of sheep. Twenty-four Sunit sheep were distributed into 2 groups with different diet: control (CO) fed a standard diet and linseed (LS, 8% of extruded linseed). The results showed that linseed not only increased M. longissimus thoracis (LT) increased the loin-eye area but also decreased pH24h, L* and shear force. Meanwhile, linseed increased mRNA expression of MyHCI and MyHCIIx and decreased in cross-sectional area (CSA) and muscle fiber diameter. In addition, linseed altered the composition of meat volatile flavor compounds, such as Z-10-Pentadecen-1-ol, pentanal, 2-Octenal, (E)-, decanal, butane, and 2-heptanone. Moreover, linseed increased total antioxidative capacity (T-AOC) activity, the mRNA expression of glutathione peroxidase (GSH-Px) and catalase (CAT), decreased malondialdehyde (MDA) content. Overall, the results suggest that linseed is an effective feed additive in improving meat quality and flavor. The underlying mechanisms for its effectiveness may be partly due to a change in muscle fiber characteristics and antioxidant capacity.
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Affiliation(s)
- Yanru Hou
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China.,College of Food and Win, Ningxia University, Yinchuan, China
| | - Chang Liu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Lin Su
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Lihua Zhao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Zhihao Yang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Yanping Bai
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Lu Dou
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Duo Yao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Ye Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
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Acacia mearnsii tannin extract and α-tocopherol supplementation in lamb diet: Effects on growth performance, serum lipid peroxidation and meat quality. Anim Feed Sci Technol 2022. [DOI: 10.1016/j.anifeedsci.2022.115483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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7
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The Effect of the Inclusion of Different Concentrates in Feed Rations on the Contents of Tocopherols, β-Carotene and Retinol in the Livers and Longissimus dorsi Muscles of Farm-Raised Fallow Deer ( Dama dama L.). Animals (Basel) 2022; 12:ani12233311. [PMID: 36496832 PMCID: PMC9737357 DOI: 10.3390/ani12233311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 11/23/2022] [Accepted: 11/25/2022] [Indexed: 11/29/2022] Open
Abstract
This study analyzed the chemical composition and contents of β-carotene, tocopherols and retinol in the longissimus dorsi (LD) muscles and livers of fallow deer (Dama dama L.) fed diets based on hay containing different concentrates (hay and oats—HO; hay, oats and protein concentrate—HOP; hay and pellets—HP). The provitamin and lipophilic vitamin contents in the samples of feed and animal tissues were determined by high-performance liquid chromatography (HPLC). The contents of retinol were nearly two-fold higher (p < 0.002) in the livers and many-fold higher in the LD muscles of fallow deer fed the HOP and HP diets. β-carotene was not identified in the livers or LD muscles of fallow deer. The concentrations of α-tocopherol and total tocopherols were higher in the livers and LD muscles of the animals that received the HO and HP diets, but the noted differences were not significant. The inclusion of various concentrates in the feed rations had no influence on the proximate chemical compositions of the livers or LD muscles of fallow deer.
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Dias Junior PCG, dos Santos IJ, do Nascimento FL, Paternina EA, Alves BA, Pereira IG, Ramos AL, Alvarenga TI, Furusho-Garcia IF. Macadamia oil and vitamin E for lambs: performance, blood parameters, meat quality, fatty acid profile and gene expression. Anim Feed Sci Technol 2022. [DOI: 10.1016/j.anifeedsci.2022.115475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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9
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Wang Y, Li S, Chen J, Zhu H, Harsh BN, Boler DD, Dilger AC, Shike DW, Suman SP. Supranutritional Supplementation of Vitamin E Influences Myoglobin Post-Translational Modifications in Postmortem Beef Longissimus Lumborum Muscle. MEAT AND MUSCLE BIOLOGY 2022. [DOI: 10.22175/mmb.13541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Post-translational modifications (PTM) in myoglobin (Mb) can influence fresh meat color stability. Dietary supplementation of vitamin E improves beef color stability by delaying lipid oxidation–induced Mb oxidation and influences proteome profile of postmortem beef skeletal muscles. Nonetheless, the influence of vitamin E on Mb PTM in postmortem beef skeletal muscles has yet to be investigated. Therefore, the objective of the current study was to examine the effect of dietary vitamin E on Mb PTM in postmortem beef longissimus lumborum muscle. Beef longissimus lumborum muscle samples (24 h postmortem) were obtained from the carcasses of 9 vitamin E–supplemented (VITE; 1,000 IU vitamin E diet/heifer·d−1for 89 d) and 9 control (CONT; no supplemental vitamin E) heifers. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis was used to separate Mb from other sarcoplasmic proteins of beef longissimus lumborum muscle. Tandem mass spectrometry identified multiple PTM (phosphorylation, acetylation, 4-hydroxynonenalalkylation, methylation, dimethylation, trimethylation, and carboxymethylation) in the protein bands (17 kDa) representing Mb. The amino acids susceptible to phosphorylation were threonine (T) and tyrosine (Y), whereas lysine (K) residues were prone to other PTM. The same sites of phosphorylation (T34, T67, Y103), carboxymethylation (K77, K78), and 4-hydroxynonenal alkylation (K77, K78, K79) were identified in Mb from CONT and VITE samples, indicating that these PTM were not influenced by the vitamin E supplementation in cattle. Nonetheless, differential occurrence of acetylation, methylation, dimethylation, and trimethylation were identified in Mb from CONT and VITE samples. Overall, a greater number of amino acids were modified in CONT than VITE, suggesting that the supplementation of vitamin E decreased thenumbers of post-translationally modified residues in Mb. Additionally, PTM at K87, K96, K98, and K102 were unique to CONT, whereas PTM at K118 were unique to VITE. These findings suggested that dietary supplementation of vitamin E in beef cattle might protect amino acid residues in Mb—especially those located spatially close to proximal histidine—from undergoing PTM, thereby improving Mb redox stability.
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Affiliation(s)
- Yifei Wang
- University of Kentucky Department of Animal and Food Sciences
| | - Shuting Li
- University of Kentucky Department of Animal and Food Sciences
| | - Jing Chen
- University of Kentucky Proteomics Core Facility
| | - Haining Zhu
- University of Kentucky Proteomics Core Facility
| | - Bailey N. Harsh
- University of Illinois Urbana-Champaign Department of Animal Sciences
| | - Dustin D. Boler
- University of Illinois Urbana-Champaign Department of Animal Sciences
| | - Anna C. Dilger
- University of Illinois Urbana-Champaign Department of Animal Sciences
| | - Daniel W. Shike
- University of Illinois Urbana-Champaign Department of Animal Sciences
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Li Z, Warner RD, Ha M. Rinse and chill®, frozen storage and retail packaging influence the quality of lamb loins. Meat Sci 2022; 195:109000. [DOI: 10.1016/j.meatsci.2022.109000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 07/26/2022] [Accepted: 10/05/2022] [Indexed: 11/06/2022]
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Trombetti F, Minardi P, Mordenti AL, Badiani A, Ventrella V, Albonetti S. The Evaluation of the Effects of Dietary Vitamin E or Selenium on Lipid Oxidation in Rabbit Hamburgers: Comparing TBARS and Hexanal SPME-GC Analyses. Foods 2022; 11:foods11131911. [PMID: 35804725 PMCID: PMC9265469 DOI: 10.3390/foods11131911] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 06/20/2022] [Accepted: 06/24/2022] [Indexed: 11/16/2022] Open
Abstract
The effects and specificity of dietary supplementation of EconomasETM (EcoE), mainly consisting of organic selenium (0.15 or 0.30 mg/kg feed; Se) or of vitamin E (100 or 200 mg/kg feed; VE), on lipid oxidation were evaluated in rabbit hamburgers during refrigerated storage. Oxidation data obtained by thiobarbituric acid-reactive substances (TBARS) spectrophotometric analysis and solid-phase microextraction (SPME) coupled with gas chromatography (GC) to determine hexanal content were compared. The relationships between oxidation levels, colour and pH and the discriminability of EcoE- or VE-treatment compared with control were also examined. TBARS content decreased in both VE and EcoE groups, while hexanal showed lower values only in the VE100 dietary group. The colour parameters were compatible with acceptable product quality and seemed to parallel the TBARS values up to the second day storage. Both VE and EcoE improved oxidative stability without affecting the sensory properties, but the VE effect appeared to more specifically hamper lipid oxidation, as evidenced by the determination and quantification of hexanal, a specific product of fatty acid peroxidation.
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Affiliation(s)
- Fabiana Trombetti
- Department of Veterinary Medical Sciences, University of Bologna, via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy; (A.L.M.); (A.B.); (V.V.); (S.A.)
- Correspondence:
| | - Paola Minardi
- Department of Agricultural and Food Sciences, University of Bologna, Viale Fanin 42, 40127 Bologna, Italy;
| | - Attilio Luigi Mordenti
- Department of Veterinary Medical Sciences, University of Bologna, via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy; (A.L.M.); (A.B.); (V.V.); (S.A.)
| | - Anna Badiani
- Department of Veterinary Medical Sciences, University of Bologna, via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy; (A.L.M.); (A.B.); (V.V.); (S.A.)
| | - Vittoria Ventrella
- Department of Veterinary Medical Sciences, University of Bologna, via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy; (A.L.M.); (A.B.); (V.V.); (S.A.)
| | - Sabrina Albonetti
- Department of Veterinary Medical Sciences, University of Bologna, via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy; (A.L.M.); (A.B.); (V.V.); (S.A.)
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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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Álvarez-Rodríguez J, Urrutia O, Lobón S, Ripoll G, Bertolín JR, Joy M. Insights into the role of major bioactive dietary nutrients in lamb meat quality: a review. J Anim Sci Biotechnol 2022; 13:20. [PMID: 35125115 PMCID: PMC8819927 DOI: 10.1186/s40104-021-00665-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Accepted: 12/07/2021] [Indexed: 12/24/2022] Open
Abstract
Feed supplementation with α-linolenic acid (ALA) and linoleic acid (LA) increases their content in muscle, ALA increases n-3 polyunsaturated fatty acids and decrease n-6/n-3 ratio in muscle, and LA increases rumenic acid. However, high LA supplementation may have negative effects on lambs’ lipid oxidative stability of meat. When the sources of ALA and LA are fed as fresh forage, the negative effects are counterbalanced by the presence of other bioactive compounds, as vitamin E (mainly α-tocopherol) and polyphenols, which delay the lipid oxidation in meat. There is a wide consensus on the capability of vitamin E delaying lipid oxidation on lamb meat, and its feed content should be adjusted to the length of supplementation. A high dietary inclusion of proanthocyanidins, phenolic compounds and terpenes reduce the lipid oxidation in muscle and may improve the shelf life of meat, probably as a result of a combined effect with dietary vitamin E. However, the recommended dietary inclusion levels depend on the polyphenol type and concentration and antioxidant capacity of the feedstuffs, which cannot be compared easily because no routine analytical grading methods are yet available. Unless phenolic compounds content in dietary ingredients/supplements for lambs are reported, no specific association with animal physiology responses may be established.
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Lipid Oxidation and Colour Stability of Lamb and Yearling Meat (Muscle Longissimus Lumborum) from SheepSupplemented with Camelina-Based Diets after Short-,Medium-, and Long-Term Storage. Antioxidants (Basel) 2021; 10:antiox10020166. [PMID: 33499407 PMCID: PMC7912286 DOI: 10.3390/antiox10020166] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 01/12/2021] [Accepted: 01/19/2021] [Indexed: 11/16/2022] Open
Abstract
This study investigated the impact of feeding pelleted diets containing camelina (Camelina sativa L. Crantz) hay (CAHP) or camelina meal (CAMP) as a supplement compared with a control pellet (CONP) diet, without vitamin E fortification. The fatty acid profile, retail colour, and lipid oxidative stability of lamb and yearling meat (m. longissimus lumborum) stored for short-, medium-, or long-periods (2 days (fresh), 45 days and 90 days) under chilled to semi-frozen conditions were determined. The CAMP diet altered key fatty acids (p < 0.05) in a nutritionally beneficial manner for human health compared to the other diets, with increased total omega-3, decreased omega-6 fatty acids and decreased omega-6/omega-3 ratio of muscle. Muscle vitamin E concentration was lower (p < 0.05) for both camelina diets (CAMP and CAHP) when compared with the CONP diet, with the average concentrations less than 1 mg/kg muscle for all three treatments. Animal type and storage length were factors that all affected (p < 0.05) colour and lipid oxidative stability of meat. These results emphasise the importance of vitamin E concentration in meat stored for extended periods under semi-frozen conditions to maintain desirable meat colour during retail display, and to avoid off-flavour development of the cooked meat.
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Mahachi LN, Chikwanha OC, Katiyatiya CL, Marufu MC, Aremu AO, Mapiye C. Sericea lespedeza (Lespedeza juncea var. sericea) for sustainable small ruminant production: Feed, helminth suppressant and meat preservation capabilities. Anim Feed Sci Technol 2020. [DOI: 10.1016/j.anifeedsci.2020.114688] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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16
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Idamokoro EM, Falowo AB, Oyeagu CE, Afolayan AJ. Multifunctional activity of vitamin E in animal and animal products: A review. Anim Sci J 2020; 91:e13352. [PMID: 32783336 DOI: 10.1111/asj.13352] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Revised: 12/13/2019] [Accepted: 01/19/2020] [Indexed: 01/10/2023]
Abstract
Vitamin E is an essential nontoxic fat-soluble micronutrient whose effects on livestock performance and products can be attributed to its antioxidant and nonantioxidant properties. Although it is needed in small quantity in the diet, its roles in livestock production are indispensable as it is required in boosting performance, nutritional qualities, and yield of animal and animal products. The dietary or oral supplementation of vitamin E is essential in reducing lipid oxidation in muscle, egg, and dairy products as well as lowering cholesterol concentrations and improving antioxidant status of livestock. Evidence has shown that bioavailability of vitamin E-enriched animal products could serve as an invaluable nutritional benefit to consumers; especially those in regions of limited resources where vitamin E deficiencies pose a risk that may be detrimental to some cellular activities of the body and on human health. It is therefore important to redirect research on the impact of vitamin E supplementation as antioxidant on livestock performance and animal products.
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Affiliation(s)
- Emrobowansan M Idamokoro
- Agricultural and Rural Development Research Institute, University of Fort Hare Private Bag X1314, Alice, South Africa.,MPED Research Center, Department of Botany, University of Fort Hare, Alice, South Africa.,Faculty of Science and Agriculture, Department of Livestock and Pasture Science, University of Fort Hare, Alice, South Africa
| | - Andrew B Falowo
- Faculty of Science and Agriculture, Department of Livestock and Pasture Science, University of Fort Hare, Alice, South Africa.,Department of Animal Science, Adekunle Ajasin University, Ondo State, Nigeria
| | - Chika E Oyeagu
- Faculty of Science and Agriculture, Department of Livestock and Pasture Science, University of Fort Hare, Alice, South Africa
| | - Anthony J Afolayan
- MPED Research Center, Department of Botany, University of Fort Hare, Alice, South Africa
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17
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Improving the Quality Characteristics and Shelf Life of Meat and Growth Performance in Goose Fed Diets Supplemented with Vitamin E. Foods 2020; 9:foods9060798. [PMID: 32560498 PMCID: PMC7353491 DOI: 10.3390/foods9060798] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 06/12/2020] [Accepted: 06/15/2020] [Indexed: 11/25/2022] Open
Abstract
The present study was carried out to investigate the effect of dietary vitamin E on growth performance, cellular immunity, carcass characteristics, and meat quality in geese. Sixty-four one-day-old male geese were selected from 1200 goose chicks with the same average body weight (92.5 ± 2.5 g) and subjected to two treatments (basal diet or control and basal diet plus 120 mg/kg vitamin E supplement) with 4 replicates (8 geese per replicate) for 8 weeks. After slaughter, goose meat was aerobically packed in polyethylene packages and stored at 4 °C for 9 days. The results showed that vitamin E supplementation improved the growth performance, carcass yield percentage, and immune response of goose (p < 0.05). The addition of vitamin E in the diet significantly increased the protein and fat content of goose meat but decreased the moisture and ash content with respect to those obtained from the control diet. During storage, meat from the vitamin E treatment showed higher phenolic content and lower thiobarbituric acid reactive substances (TBARSs) and total volatile nitrogen (TVB-N) values than those from the control treatment. Vitamin E supplementation increased the saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs) in goose meat. However, goose meat supplemented with vitamin E displayed a significantly (p < 0.05) higher PUFA/SFA ratio than those of the control group. Based on the results, it was concluded that vitamin E could be used to improve the growth performance of goose, the meat composition in terms of the protein and fat content, the nutritional value in terms of the fatty acid composition, and the shelf life.
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18
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Huang X, Ahn DU. Lipid oxidation and its implications to meat quality and human health. Food Sci Biotechnol 2019; 28:1275-1285. [PMID: 31695926 PMCID: PMC6811465 DOI: 10.1007/s10068-019-00631-7] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 05/10/2019] [Accepted: 05/22/2019] [Indexed: 12/16/2022] Open
Abstract
Lipid oxidation not only negatively influences the sensory characteristics but also the functional characteristics of meat. During the process, various primary and secondary by-products are formed depending upon the types of fatty acids, oxygen availability, and the presence of pro- and antioxidants. Some of the lipid oxidation products only influence the quality of meat but others are implicated to various diseases and human health. Therefore, prevention of lipid oxidation in meat is important for meat quality and for human health as well. The imbalance of oxidants and antioxidants that favors oxidants in the biological system is called oxidative stress in the body. Although the body is equipped with defense enzymes and antioxidant compounds, there are many sources of oxidants or free radicals that can destroy the oxidants/antioxidants balance. Therefore, supply of extra antioxidants through food can help maintaining the balance in favor of antioxidants and help preventing various diseases and malfunctions of our body.
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Affiliation(s)
- Xi Huang
- College of Food Science and Technology, Huazhong Agricultural University, Egg Processing Technology Local Joint National Engineering Research Center, National R&D Center for Egg Processing, Wuhan, 430070 Hubei China
| | - Dong Uk Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50011 USA
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19
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Smith MA, Nelson CL, Biffin TE, Bush RD, Hall EJ, Hopkins DL. Vitamin E concentration in alpaca meat and its impact on oxidative traits during retail display. Meat Sci 2019; 151:18-23. [DOI: 10.1016/j.meatsci.2019.01.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2018] [Revised: 12/03/2018] [Accepted: 01/15/2019] [Indexed: 10/27/2022]
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20
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Bellés M, del Mar Campo M, Roncalés P, Beltrán JA. Supranutritional doses of vitamin E to improve lamb meat quality. Meat Sci 2019; 149:14-23. [DOI: 10.1016/j.meatsci.2018.11.002] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2018] [Revised: 11/04/2018] [Accepted: 11/04/2018] [Indexed: 11/27/2022]
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21
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Fruet APB, De Mello A, Trombetta F, Stefanello FS, Speroni CS, De Vargas DP, De Souza ANM, Rosado Júnior AG, Tonetto CJ, Nörnberg JL. Oxidative stability of beef from steers finished exclusively with concentrate, supplemented, or on legume-grass pasture. Meat Sci 2018; 145:121-126. [PMID: 29945040 DOI: 10.1016/j.meatsci.2018.06.015] [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: 02/21/2018] [Revised: 06/13/2018] [Accepted: 06/13/2018] [Indexed: 11/25/2022]
Abstract
The objective of this study was to evaluate the effects of three finishing systems based on concentrate and legume-grass pasture on beef. Steers were finished for 91 days with an exclusively whole corn grain-based (GRAIN) diet, grazed on legume-grass pasture plus 1.4% of body weight of whole corn grain supplementation (SUPP), or grazed on legume-grass pasture (PAST) only. Lipid and myoglobin oxidation, pH, objective color, and α-tocopherol concentrations were evaluated on M. longissimus thoracis steaks. Dietary treatments did not affect pH and minimally affected protein carbonylation. Steaks from steers fed GRAIN were less red, showed higher lipid oxidation during retail display, and higher metmyoglobin formation from day 7 to 13 when compared to PAST. Levels of α-tocopherol were higher in steaks from steers fed diets containing legume and grass. Inclusion of roughage in finishing diets is essential to maintain retail color and prevent lipid and myoglobin oxidation.
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Affiliation(s)
- A P B Fruet
- Department of Science and Food Technology, Federal University of Santa Maria, 1000 Roraima Av., Santa Maria, RS 97105900, Brazil; Department of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada, Reno, 1664 N. Virginia St., Mail stop 202, Reno, NV 89557, United States.
| | - A De Mello
- Department of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada, Reno, 1664 N. Virginia St., Mail stop 202, Reno, NV 89557, United States
| | - F Trombetta
- Department of Science and Food Technology, Federal University of Santa Maria, 1000 Roraima Av., Santa Maria, RS 97105900, Brazil
| | - F S Stefanello
- Department of Science and Food Technology, Federal University of Santa Maria, 1000 Roraima Av., Santa Maria, RS 97105900, Brazil
| | - C S Speroni
- Department of Science and Food Technology, Federal University of Santa Maria, 1000 Roraima Av., Santa Maria, RS 97105900, Brazil
| | - D P De Vargas
- West University of Santa Catarina, 211 Oiapoc St., São Miguel do Oeste, SC 89900000, Brazil
| | - A N M De Souza
- Farroupilha Federal Institute, São Vicente do Sul, s/n 20 de Setembro St., São Vicente do Sul, RS 97420000, Brazil
| | - A G Rosado Júnior
- Farroupilha Federal Institute, São Vicente do Sul, s/n 20 de Setembro St., São Vicente do Sul, RS 97420000, Brazil
| | - C J Tonetto
- Farroupilha Federal Institute, São Vicente do Sul, s/n 20 de Setembro St., São Vicente do Sul, RS 97420000, Brazil
| | - J L Nörnberg
- Department of Science and Food Technology, Federal University of Santa Maria, 1000 Roraima Av., Santa Maria, RS 97105900, Brazil
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Alfalfa but not milk in lamb's diet improves meat fatty acid profile and α-tocopherol content. Food Res Int 2018; 107:708-716. [DOI: 10.1016/j.foodres.2018.03.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2017] [Revised: 02/27/2018] [Accepted: 03/04/2018] [Indexed: 01/26/2023]
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23
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Maraba KP, Mlambo V, Yusuf AO, Marume U, Hugo A. Extra dietary vitamin E – selenium as a mitigation strategy against housing-induced stress in Dohne Merino lambs: Effect on growth performance, stress biomarkers, and meat quality. Small Rumin Res 2018. [DOI: 10.1016/j.smallrumres.2018.01.009] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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