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Ahmed EM, Attia AI, Ibrahem ZA, Alshehry G, Algarni EH, Aldekhail NM, Abd El-Hack ME. The impacts of dietary inclusion of soybean oil and linseed oil on growth performance, carcass yield, and health status of growing Japanese quail. Poult Sci 2024; 103:103746. [PMID: 38678974 PMCID: PMC11067337 DOI: 10.1016/j.psj.2024.103746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2024] [Revised: 04/02/2024] [Accepted: 04/04/2024] [Indexed: 05/01/2024] Open
Abstract
Polyunsaturated fatty acids (PUFA), including n-6 and n-3 fatty acids, are essential for enhancing the performance and health of poultry. Avian species lack desaturase enzymes for endogenous synthesis of n-6 and n-3 fatty acids. This work aimed to determine the impacts of including soybean oil (SO) and linseed oil (LO) in quail diets on growth, lipid profile, hepatic and renal functions, immunity, and antioxidant status. A total of 350 Japanese quail chicks (1-wk-old) were randomly arranged into 7 dietary treatment groups. Seven isocaloric and isonitrogenous experimental basal diets were formed based on the nutritional requirements of growing Japanese quail. Group 1, the control, received a basal with no oils, while groups 2 to 7 received a basal diet containing either 1% SO, 1.5% SO, 2% SO, 1% LO, 1.5% LO, or 2% LO, respectively. Quail groups that consumed diets containing LO at all levels showed significantly greater live body weight (LBW) at 5th wk of age than other experimental groups. The dietary incorporation of 1.5 or 2% SO or LO at all levels yielded significant improvements in body weight gain (BWG) and feed conversion ratio (FCR) through 3 to 5 and 1 to 5 wk of age. Different dietary oil sources and levels have no significant impacts on feed intake (FI) and carcass yield parameters. Lipid profile parameters were improved by adding SO and LO in quail diets, with LO having a higher effect than SO. The hepatic and renal functionality were improved by adding SO and LO in quail diets. The lowest uric acid (UA) bloodstream concentrations were recorded in the quail group fed a diet with 2% LO. Values of Gamma globulins (G-GLO) and immunoglobulins (G, M, and A) were increased by adding SO or LO to quail diets. Blood levels of MDA and TAC were improved significantly by including LO in quail diets. The activity of the superoxide dismutase (SOD) enzyme was significantly increased by adding SO or LO to quail diets. Generally, adding SO or LO to growing quail diets up to 2% could yield favorable effects on growth performance, blood lipids, hepatic and renal functions, immunity, and antioxidant status; however, LO seems to have better effects than SO.
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Affiliation(s)
- Eman M Ahmed
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
| | - Adel I Attia
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
| | - Zenat A Ibrahem
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
| | - Garsa Alshehry
- Department of Food Science and Nutrition, College of Sciences, Taif University, Taif, 21944, Saudi Arabia
| | - Eman H Algarni
- Department of Food Science and Nutrition, College of Sciences, Taif University, Taif, 21944, Saudi Arabia
| | - Nasser M Aldekhail
- Department of Pharmacy, College of Pharmacy, Nursing and Medical Sciences, Riyadh Elm University, Riyadh, Saudi Arabia
| | - Mohamed E Abd El-Hack
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt.
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Lima ÍA, do Carmo LR, Andrade BF, de Oliveira TLC, Piccoli RH, Ramos ADLS, Ramos EM. Technological and sensory characteristics in development of innovative symbiotic boneless dry-cured lamb meat snack. Meat Sci 2024; 216:109578. [PMID: 38917677 DOI: 10.1016/j.meatsci.2024.109578] [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: 04/15/2024] [Revised: 06/18/2024] [Accepted: 06/20/2024] [Indexed: 06/27/2024]
Abstract
Novel shelf-stable and high-protein meat products that are affordable, convenient, and healthy are hot topic in current food innovation trends. To offer technological databases for developing new functional lamb meat products, this study aimed to evaluate the technological and sensory aspects of dry-cured lamb meat snacks incorporated with the probiotic culture Lactobacillus paracasei and the prebiotic lactulose. Four formulations were analyzed: control (without prebiotic or probiotic); PREB (with 2% lactulose); PROB (with 107 CFU/g of L. paracasei); and SYMB (with 2% lactulose and 107 CFU/g of L. paracasei). Fitted curves revealed that weight-loss behavior during snack ripening was not affected (P > 0.05) by treatments. Snack moisture, water activity, pH, titratable acidity, lipid oxidation, and residual nitrite were affected (P < 0.05) only by ripening time. The target probiotic strain stood out against competitive flora and was detected at 107 CFU/g in the snack-supplemented formulations (PROB and SYMB). In snacks supplemented with prebiotics (PREB and SYMB), the lactulose content was maintained at 2.17%. Significant differences were not observed in the chemical composition, texture profiles, and CIE color indices between the proposed functional snacks and the control. In addition to texture, flavor, and overall impression evaluation, only color attributes were positively impacted (P < 0.05) in the acceptance and multiple comparison tests against the control. The proposed formulation and bench process parameters produced potential nutritionally and sensory-appreciated, microbiologically stable, and safe (multi-hurdle perspective) functional high-protein restructured lamb snacks.
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Affiliation(s)
- Ítalo Abreu Lima
- Departamento de Ciência dos Alimentos, Escola de Ciência Agrárias de Lavras, Universidade Federal de Lavras (UFLA), Lavras, MG 37200-900, PO 3037, Brazil
| | - Lorrany Ramos do Carmo
- Departamento de Ciência dos Alimentos, Escola de Ciência Agrárias de Lavras, Universidade Federal de Lavras (UFLA), Lavras, MG 37200-900, PO 3037, Brazil
| | - Bruna Fernandes Andrade
- Departamento de Ciência dos Alimentos, Escola de Ciência Agrárias de Lavras, Universidade Federal de Lavras (UFLA), Lavras, MG 37200-900, PO 3037, Brazil
| | - Thales Leandro Coutinho de Oliveira
- Departamento de Ciência dos Alimentos, Escola de Ciência Agrárias de Lavras, Universidade Federal de Lavras (UFLA), Lavras, MG 37200-900, PO 3037, Brazil
| | - Roberta Hilsdorf Piccoli
- Departamento de Ciência dos Alimentos, Escola de Ciência Agrárias de Lavras, Universidade Federal de Lavras (UFLA), Lavras, MG 37200-900, PO 3037, Brazil
| | - Alcinéia de Lemos Souza Ramos
- Departamento de Ciência dos Alimentos, Escola de Ciência Agrárias de Lavras, Universidade Federal de Lavras (UFLA), Lavras, MG 37200-900, PO 3037, Brazil
| | - Eduardo Mendes Ramos
- Departamento de Ciência dos Alimentos, Escola de Ciência Agrárias de Lavras, Universidade Federal de Lavras (UFLA), Lavras, MG 37200-900, PO 3037, Brazil.
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Noumo Ngangmou T, Johny LC, Mbougueng PD, Sokamte Tegang A, Tatsadjieu Ngoune L, Suresh PV, Mbofung CMF. Effect of defatted Lagenaria siceraria (Molina) Standley seed flour as a fat replacer on physicochemical, technological, and sensory properties of beef patty. Anim Sci J 2024; 95:e13952. [PMID: 38689465 DOI: 10.1111/asj.13952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2023] [Revised: 03/04/2024] [Accepted: 03/28/2024] [Indexed: 05/02/2024]
Abstract
Defatted Lagenaria siceraria seed flour (DLSSF) was obtained from defatted seed cake, dried, and ground through a sieve of 500 μm and characterized. A 2 × 4 factorial design (two flour hydration rates and four fat substitution rates) was used to produce a low-fat beef patty by replacing fat with DLSSF. Beef kidney fat was used to formulate the control sample. Chemical, physical, technological, sensory, and nutritional characteristics of low-fat beef patties manufactured were evaluated. DLSSF contains mainly protein. As fat replacers, DLSSF induces a significant increase in the pH of the raw and cooked patty, the moisture and protein contents, the cooking yield, the cohesion, chewiness, springiness, and lightness of the cooked beef patty with fat substitution rate. There is a decrease in fat content, total calories, water retention capacity, hardness, and redness of the cooked patty with a fat substitution rate. From the sensory analysis, the substitution of fat improves the acceptability of samples. Based on the overall parameters analyzed, DLSSF containing 60% water can be used to produce low-fat beef patty by replacing fat at 100%. From these results, hydrated DLSSF could be an effective method to solve the problems of noncommunicable diseases related to animal fat consumption.
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Affiliation(s)
- Thierry Noumo Ngangmou
- College of Technology, The University of Bamenda, Bambili, Cameroon
- Meat and Marine Sciences Department, CSIR-Central Food Technological Research Institute, Mysuru, India
| | - Lidiya C Johny
- Meat and Marine Sciences Department, CSIR-Central Food Technological Research Institute, Mysuru, India
| | | | | | | | - P V Suresh
- Meat and Marine Sciences Department, CSIR-Central Food Technological Research Institute, Mysuru, India
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Elhalis H, See XY, Osen R, Chin XH, Chow Y. The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs. Front Microbiol 2023; 14:1267227. [PMID: 37860141 PMCID: PMC10582269 DOI: 10.3389/fmicb.2023.1267227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Accepted: 09/19/2023] [Indexed: 10/21/2023] Open
Abstract
Despite the advancements made in improving the quality of plant-based meat substitutes, more work needs to be done to match the texture, appearance, and flavor of real meat. This review aims to cover the sensory quality constraints of plant-based meat analogs and provides fermentation as a sustainable approach to push these boundaries. Plant-based meat analogs have been observed to have weak and soft textural quality, poor mouth feel, an unstable color, and unpleasant and beany flavors in some cases, necessitating the search for efficient novel technologies. A wide range of microorganisms, including bacteria such as Lactobacillus acidophilus and Lactiplantibacillus plantarum, as well as fungi like Fusarium venenatum and Neurospora intermedia, have improved the product texture to mimic fibrous meat structures. Additionally, the chewiness and hardness of the resulting meat analogs have been further improved through the use of Bacillus subtilis. However, excessive fermentation may result in a decrease in the final product's firmness and produce a slimy texture. Similarly, several microbial metabolites can mimic the color and flavor of meat, with some concerns. It appears that fermentation is a promising approach to modulating the sensory profiles of plant-derived meat ingredients without adverse consequences. In addition, the technology of starter cultures can be optimized and introduced as a new strategy to enhance the organoleptic properties of plant-based meat while still meeting the needs of an expanding and sustainable economy.
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Affiliation(s)
- Hosam Elhalis
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, NSW, Australia
| | - Xin Yi See
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Raffael Osen
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Xin Hui Chin
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Yvonne Chow
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
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5
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Li W, Wan X, Chen C, Guo Y, Jiao Y, He Z, Chen J, Li J, Yan Y. Effects of soy protein and its hydrolysates on the formation of heterocyclic aromatic amines in roasted pork. Meat Sci 2023; 204:109236. [PMID: 37339566 DOI: 10.1016/j.meatsci.2023.109236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2023] [Revised: 04/13/2023] [Accepted: 05/30/2023] [Indexed: 06/22/2023]
Abstract
This study investigated the influence mechanism of soy protein and its hydrolysates (under three different degree of hydrolysis) on formation of heterocyclic aromatic amines (HAAs) formation in roasted pork. The results showed that 7S and its hydrolysates significantly inhibited the formation of quinoxaline HAAs, and the maximum inhibitory rate of MeIQx, 4,8-MeIQx, and IQx was 69%, 79%, and 100%, respectively. However, soy protein and its hydrolysates could promote the formation of pyridine HAAs (PhIP, and DMIP), its content increased significantly with the increase in the degree of hydrolysis of the protein. The content of PhIP increased 41, 54, and 165 times with the addition of SPI, 7S, and 11S at 11% degree of hydrolysis, respectively. In addition, they promoted the formation of β-carboline HAAs (Norharman and Harman), in a manner similar with that of PhIP, especially the 11S group. The inhibitory effect on quinoxaline HAAs was probably correlated with DPPH radical scavenging capacity. Nevertheless, the promotive effect on other HAAs might be related to the high levels of free amino acids and reactive carbonyls. This research may provide recommendation for the application of soy protein in high-temperature meat products.
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Affiliation(s)
- Weiwei Li
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Xin Wan
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Chunli Chen
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Yilin Guo
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Ye Jiao
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jianlin Li
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.
| | - Yan Yan
- Institute of Agro-products Processing, Anhui Academy of Agricultural Science, Hefei 230031, China; Anhui Engineering Laboratory of Food Microbial Fermentation and Functional Application, Hefei 230031, China; Anhui Modern Agriculture Development center, Hefei 230012, China.
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6
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Chen Q, Zhang W, Xiao L, Sun Q, Wu F, Liu G, Wang Y, Pan Y, Wang Q, Zhang J. Multi-Omics Reveals the Effect of Crossbreeding on Some Precursors of Flavor and Nutritional Quality of Pork. Foods 2023; 12:3237. [PMID: 37685169 PMCID: PMC10486348 DOI: 10.3390/foods12173237] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 08/25/2023] [Accepted: 08/25/2023] [Indexed: 09/10/2023] Open
Abstract
Over the last several decades, China has continuously introduced Duroc boars and used them as breeding boars. Although this crossbreeding method has increased pork production, it has affected pork quality. Nowadays, one of the primary goals of industrial breeding and production systems is to enhance the quality of meat. This research analyzed the molecular mechanisms that control the quality of pork and may be used as a guide for future efforts to enhance meat quality. The genetic mechanisms of cross-breeding for meat quality improvement were investigated by combining transcriptome and metabolome analysis, using Chinese native Jiaxing black (JXB) pigs and crossbred Duroc × Duroc × Berkshire × JXB (DDBJ) pigs. In the longissimus Dorsi muscle, the content of inosine monophosphate, polyunsaturated fatty acid, and amino acids were considerably higher in JXB pigs in contrast with that of DDBJ pigs, whereas DDBJ pigs have remarkably greater levels of polyunsaturated fatty acids than JXB pigs. Differentially expressed genes (DEGs) and differential metabolites were identified using transcriptomic and metabolomic KEGG enrichment analyses. Differential metabolites mainly include amino acids, fatty acids, and phospholipids. In addition, several DEGs that may explain differences in meat quality between the two pig types were found, including genes associated with the metabolism of lipids (e.g., DGKA, LIPG, and LPINI), fatty acid (e.g., ELOVL5, ELOVL4, and ACAT2), and amino acid (e.g., SLC7A2, SLC7A4). Combined with the DEGS-enriched signaling pathways, the regulatory mechanisms related to amino acids, fatty acids, and phospholipids were mapped. The abundant metabolic pathways and DEGs may provide insight into the specific molecular mechanism that regulates meat quality. Optimizing the composition of fatty acids, phospholipids, amino acids, and other compounds in pork is conducive to improving meat quality. Overall, these findings will provide useful information and further groundwork for enhancing the meat quality that may be achieved via hybrid breeding.
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Affiliation(s)
- Qiangqiang Chen
- College of Animal Science, Zhejiang University, Hangzhou 310058, China; (Q.C.); (W.Z.); (L.X.); (Q.S.); (F.W.); (Y.P.); (Q.W.)
| | - Wei Zhang
- College of Animal Science, Zhejiang University, Hangzhou 310058, China; (Q.C.); (W.Z.); (L.X.); (Q.S.); (F.W.); (Y.P.); (Q.W.)
| | - Lixia Xiao
- College of Animal Science, Zhejiang University, Hangzhou 310058, China; (Q.C.); (W.Z.); (L.X.); (Q.S.); (F.W.); (Y.P.); (Q.W.)
| | - Qian Sun
- College of Animal Science, Zhejiang University, Hangzhou 310058, China; (Q.C.); (W.Z.); (L.X.); (Q.S.); (F.W.); (Y.P.); (Q.W.)
| | - Fen Wu
- College of Animal Science, Zhejiang University, Hangzhou 310058, China; (Q.C.); (W.Z.); (L.X.); (Q.S.); (F.W.); (Y.P.); (Q.W.)
| | - Guoliang Liu
- Zhejiang Qinglian Food Co., Ltd., Jiaxing 314317, China;
| | - Yuan Wang
- College of Animal Science and Technology, China Agricultural University, Beijing 100107, China;
| | - Yuchun Pan
- College of Animal Science, Zhejiang University, Hangzhou 310058, China; (Q.C.); (W.Z.); (L.X.); (Q.S.); (F.W.); (Y.P.); (Q.W.)
| | - Qishan Wang
- College of Animal Science, Zhejiang University, Hangzhou 310058, China; (Q.C.); (W.Z.); (L.X.); (Q.S.); (F.W.); (Y.P.); (Q.W.)
| | - Jinzhi Zhang
- College of Animal Science, Zhejiang University, Hangzhou 310058, China; (Q.C.); (W.Z.); (L.X.); (Q.S.); (F.W.); (Y.P.); (Q.W.)
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Zhu Q, Azad MAK, Dong H, Li C, Li R, Cheng Y, Liu Y, Yin Y, Kong X. Sow-Offspring Diets Supplemented with Probiotics and Synbiotics Are Associated with Offspring's Growth Performance and Meat Quality. Int J Mol Sci 2023; 24:ijms24087668. [PMID: 37108828 PMCID: PMC10144797 DOI: 10.3390/ijms24087668] [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: 03/13/2023] [Revised: 04/14/2023] [Accepted: 04/19/2023] [Indexed: 04/29/2023] Open
Abstract
Probiotics and synbiotics supplementation have been shown to play potential roles in animal production. The present study aimed to evaluate the effects of dietary probiotics and synbiotics supplementation to sows during gestation and lactation and to offspring pigs (sow-offspring) on offspring pigs' growth performance and meat quality. Sixty-four healthy Bama mini-pigs were selected and randomly allocated into four groups after mating: the control, antibiotics, probiotics, and synbiotics groups. After weaning, two offspring pigs per litter were selected, and four offspring pigs from two litters were merged into one pen. The offspring pigs were fed a basal diet and the same feed additive according to their corresponding sows, representing the control group (Con group), sow-offspring antibiotics group (S-OA group), sow-offspring probiotics group (S-OP group), and sow-offspring synbiotics group (S-OS group). Eight pigs per group were euthanized and sampled at 65, 95, and 125 d old for further analyses. Our findings showed that probiotics supplementation in sow-offspring diets promoted growth and feed intake of offspring pigs during 95-125 d old. Moreover, sow-offspring diets supplemented with probiotics and synbiotics altered meat quality (meat color, pH45min, pH24h, drip loss, cooking yield, and shear force), plasma UN and AMM levels, and gene expressions associated with muscle-fiber types (MyHCI, MyHCIIa, MyHCIIx, and MyHCIIb) and muscle growth and development (Myf5, Myf6, MyoD, and MyoG). This study provides a theoretical basis for the maternal-offspring integration regulation of meat quality by dietary probiotics and synbiotics supplementation.
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Affiliation(s)
- Qian Zhu
- Key Laboratory of Agro-ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- College of Advanced Agricultural Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Md Abul Kalam Azad
- Key Laboratory of Agro-ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- College of Advanced Agricultural Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Haibo Dong
- Key Laboratory of Agro-ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
| | - Chenjian Li
- Key Laboratory of Agro-ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
| | - Ruixuan Li
- Key Laboratory of Agro-ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- College of Advanced Agricultural Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yating Cheng
- Key Laboratory of Agro-ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- College of Advanced Agricultural Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yang Liu
- Key Laboratory of Agro-ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
| | - Yulong Yin
- Key Laboratory of Agro-ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- College of Advanced Agricultural Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Xiangfeng Kong
- Key Laboratory of Agro-ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- College of Advanced Agricultural Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
- Research Center of Mini-Pig, Huanjiang Observation and Research Station for Karst Ecosystems, Chinese Academy of Sciences, Huanjiang 547100, China
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8
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Rao S, Cui Z, Zhang L, Ma S, Huang S, Feng L, Chen Y, Luo J, Li J, Qian S, Liu H, Liu Y, Yang L, Yin Y, Tan C. Effects of dietary adenosine and adenosine 5′-monophosphate supplementation on carcass characteristics, meat quality, and lipid metabolism in adipose tissues of finishing pigs. Meat Sci 2023; 201:109174. [PMID: 37054497 DOI: 10.1016/j.meatsci.2023.109174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 01/17/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023]
Abstract
This study investigated the effects of adenosine (ADO) and adenosine 5'-monophosphate (AMP) supplementation on the growth performance, carcass characteristics, meat quality, and lipid metabolism in adipose tissues of finishing pigs. The pigs were allocated to three treatment groups: the control diet, 0.2%ADO diet, or 0.2%AMP diet. Compared with CON group (CON), both ADO and AMP groups increased in carcass straight length (P < 0.05) and decreased in drip loss (P < 0.05), while AMP group tended to increase in redness value (P = 0.05) and decreased in free amino acid content in longissimus thoracis (LT) muscle (P < 0.05). Additionally, ADO or AMP supplementation increased the ADO or AMP content in serum, adipose tissue, and LT muscle (P < 0.05), as well as the protein level of adenosine 2A receptor (A2a) in adipose tissue (P < 0.05). Moreover, both ADO and AMP groups showed an increase in the expression of lipolysis genes (ATGL and HSL) in adipose tissue (P < 0.05). Overall, AMP supplementation could improve meat quality, and ADO and AMP supplementation regulate the lipid metabolism of finishing pigs.
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Affiliation(s)
- Sujuan Rao
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Institute of Subtropical Animal Nutrition and Feed, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Zhijuan Cui
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Institute of Subtropical Animal Nutrition and Feed, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Longmiao Zhang
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Institute of Subtropical Animal Nutrition and Feed, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Shuo Ma
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Institute of Subtropical Animal Nutrition and Feed, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Shuangbo Huang
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Institute of Subtropical Animal Nutrition and Feed, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Li Feng
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Institute of Subtropical Animal Nutrition and Feed, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Yiling Chen
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Institute of Subtropical Animal Nutrition and Feed, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Jinxi Luo
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Institute of Subtropical Animal Nutrition and Feed, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Jinfeng Li
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Institute of Subtropical Animal Nutrition and Feed, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Shiyu Qian
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Institute of Subtropical Animal Nutrition and Feed, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Hanting Liu
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Institute of Subtropical Animal Nutrition and Feed, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Yanzhi Liu
- Guangdong Yihao Local Pig Research Institute Co., Ltd., Zhanjiang, Guangdong 524000, China
| | - Linfang Yang
- Guangdong Yihao Local Pig Research Institute Co., Ltd., Zhanjiang, Guangdong 524000, China
| | - Yulong Yin
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Institute of Subtropical Animal Nutrition and Feed, College of Animal Science, South China Agricultural University, Guangzhou 510642, China; National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, Hunan, China
| | - Chengquan Tan
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Institute of Subtropical Animal Nutrition and Feed, College of Animal Science, South China Agricultural University, Guangzhou 510642, China.
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9
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Muñoz-Rosique B, Hernández-Correas N, Abellán A, Bueno E, Gómez R, Tejada L. Influence of Pig Genetic Line and Salt Reduction on Peptide Production and Bioactivity of Dry-Cured Hams. Foods 2023; 12:foods12051022. [PMID: 36900539 PMCID: PMC10000787 DOI: 10.3390/foods12051022] [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: 01/26/2023] [Revised: 02/17/2023] [Accepted: 02/25/2023] [Indexed: 03/04/2023] Open
Abstract
Ham (Jamón) is a product of great value in Spanish gastronomy, although experts have recommended reducing its consumption due to its high salt content and its relationship with cardio-vascular diseases due to the increase in blood pressure it may cause. Therefore, the objective of this study was to evaluate how the reduction of salt content and the pig genetic line influence bioactivity in boneless hams. For this purpose, 54 hams were studied, 18 boneless Iberian hams (RIB), 18 boneless white hams from commercial cross-bred pigs (RWC), and 18 salted and traditionally processed Iberian hams (TIB) to check if the pig genetic line (RIB vs. RWC) or the processing (RIB vs. TIB) affect the peptide production and bioactivity of the hams. The pig genetic line significantly affected the activity of ACE-I and DPPH, with RWC having the highest ACE-I activity and RIB having the highest antioxidative activity. This coincides with the results obtained in the identification of the peptides and the bioactivity analysis performed. Salt reduction positively affected the different hams, influencing their proteolysis and increasing their bioactivity in traditionally cured hams.
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Affiliation(s)
- Beatriz Muñoz-Rosique
- Departamento de Calidad, AromaIbérica Serrana, S.L. Ctra. Fuente Álamo, Km 17.4, 30332 Murcia, Spain
| | - Noelia Hernández-Correas
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica de Murcia, Campus de los Jerónimos, 30107 Murcia, Spain
- Correspondence:
| | - Adela Abellán
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica de Murcia, Campus de los Jerónimos, 30107 Murcia, Spain
| | - Estefanía Bueno
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica de Murcia, Campus de los Jerónimos, 30107 Murcia, Spain
| | - Rafael Gómez
- Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales, Edificio Darwin, 14014 Córdoba, Spain
| | - Luis Tejada
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica de Murcia, Campus de los Jerónimos, 30107 Murcia, Spain
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10
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See Toh CJY, Bi X, Lee HW, Yeo MTY, Henry CJ. Is mushroom polysaccharide extract a better fat replacer than dried mushroom powder for food applications? Front Nutr 2023; 10:1111955. [PMID: 36819704 PMCID: PMC9935597 DOI: 10.3389/fnut.2023.1111955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Accepted: 01/16/2023] [Indexed: 02/05/2023] Open
Abstract
Introduction β-glucans found in the cell walls of mushrooms can be a beneficial food additive in replacing fat in commercial food products. Methods Four commonly consumed mushroom species in Singapore, i.e., Pleurotus ostreatus spp., Lentinus edodes, Agaricus bisporus, and Flammulina velutipes were profiled for the β-glucan content in the lyophilized form and ultrasonicated assisted extracted form. Both forms were added into chicken patties, which were characterized for the moisture, cooking loss, texture, color, and chemically analyzed for the protein, crude fat, and fatty acid profiles with gas chromatography mass spectrometry (GC-MS). Results and discussion Pleurotus Ostreatus spp. had the highest β-glucan of 29.8 ± 0.7 g/100 g in the pure powder form and 15.9 ± 0.3 g/100 g from the extract. Crude fat in 100% fat substituted patties was lowest in Flammulina velutipes extract enriched patties and least in A. bisporus pure powder patties. Additionally, fat replacement with A. bisporus extract and powder forms resulted in the highest polyunsaturated fatty acid profile of 49.6 ± 1.9 mg/100 g patty and 79.9 ± 4.5 mg/100 g patty, respectively. Chicken patties with added mushroom extract were notable in retaining moisture, cooking yield and its structure. Fat substitution with mushroom powder was also conducted, satisfactory results indicated a possibility as a better fat replacer that is easily processed and an efficient alternative to β-glucan extract. With increasing demand for low fat foods with acceptable organoleptic properties, our study demonstrates that the inclusion of dry mushroom powder has the ability to mimic the "fattiness" of chicken patties.
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Affiliation(s)
- Cheryl Jie Yi See Toh
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Xinyan Bi
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Hui Wen Lee
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Michelle Ting Yun Yeo
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Christiani Jeyakumar Henry
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore,Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore,*Correspondence: Christiani Jeyakumar Henry,
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11
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Millet Grains as an Immobilizing Matrix for Probiotics in Dry Fermented Sausage. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03003-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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12
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Quality Aspects of Designing Prohealth Liver Sausages Enriched with Walnut Paste. Foods 2022; 11:foods11243946. [PMID: 36553688 PMCID: PMC9777550 DOI: 10.3390/foods11243946] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 11/28/2022] [Accepted: 12/03/2022] [Indexed: 12/12/2022] Open
Abstract
The aim of the study was to determine the influence of enriching liver sausages with different levels of walnut paste on the quality properties of this product. Sausages were produced with 5, 10, 15, 20, and 25% amount additions of walnut paste and without the addition of nuts (control product). It was found that walnut paste, especially when introduced at an amount >15%, was a component that limited thermal losses and significantly modified the characteristics of liver sausages. The addition of walnut paste also increased the fat content of liver sausages by two−three times, which was one of the factors that weakened their structure, including lowering their compression, shear, and penetration force but increasing their spreadability. Moreover, the addition of walnut paste at an amount of ≥20% resulted in the products having a slightly different color, with lower values for the a* color parameter. Such changes were assessed as a favorable modification to the product, increasing its overall desirability, especially with the addition of walnut paste at the level of 20%. Walnut paste can therefore be a valuable ingredient that allows for the development of a health-promoting product with improved quality features. However, with the addition of a walnut paste at an amount of 25%, it is necessary to take into account the more rapid and unfavorable fat changes that occur during the storage of the liver sausages, as indicated by about 50% higher TBARS values (compared to the control product).
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13
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Weng K, Huo W, Song L, Cao Z, Zhang Y, Zhang Y, Chen G, Xu Q. Effect of marketable age on nutritive profile of goose meat based on widely targeted metabolomics. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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14
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The Effects of Nutrition and Health Claim Information on Consumers’ Sensory Preferences and Willingness to Pay. Foods 2022; 11:foods11213460. [PMID: 36360073 PMCID: PMC9656082 DOI: 10.3390/foods11213460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 10/24/2022] [Accepted: 10/26/2022] [Indexed: 11/06/2022] Open
Abstract
As marketing tools, nutrition claims (NCs) and health claims (HCs) can be used to convey the nutritional properties and health benefits of food to consumers, but their respective effects on consumers’ perceptions of healthier meat products are inconsistent in the literature. Using a physical prototype of omega-3-enriched sausages as a research interest, this paper explores how HCs and NCs differently influence consumers’ sensory preferences and willingness to pay (WTP). Sensory tests were carried out among 330 participants, followed by a choice-based conjoint (CBC) experiment to measure consumers’ WTP. Results indicate that, in comparison with the uninformed condition, labeling an omega-3 nutrition claim increased consumers’ sensory liking for omega-3-enriched sausages in the attributes of appearance and texture. Moreover, consumers were willing to pay more for healthier sausages, but labeling HCs did not significantly improve participants’ WTP for omega-3-enriched sausages more than NCs. Hence, HCs did not significantly outperform NCs, when it comes to positively influencing consumers’ sensory liking and paying intentions for omega-3-enriched sausages. The findings of this study have implications for the meat industry in developing healthier sausage formulations with greater likelihood of success in the market.
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15
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Dang DX, Kim IH. Coated refined fish oil supplementation improves growth performance and meat quality in finishing pigs. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.105099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Isolation and Identification of Antioxidative Peptide from Goose Liver Hydrolysate to Ameliorate Alcohol-Mediated Oxidative Stress Damage in HHL-5 Hepatocytes. Molecules 2022; 27:molecules27217151. [PMID: 36363978 PMCID: PMC9655001 DOI: 10.3390/molecules27217151] [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: 09/19/2022] [Revised: 10/18/2022] [Accepted: 10/18/2022] [Indexed: 12/03/2022] Open
Abstract
The aim of this study was to isolate and identify antioxidative peptide from goose liver hydrolysate (GLHP) for ameliorating oxidative stress damage by alcohol in HHL-5 hepatocytes. In this research, the target antioxidative peptides in GLHP were separated, purified, and identified via a tangential flow ultrafiltration system combined with size exclusion chromatography (SEC), ion exchange chromatography (IEC), reversed-phase liquid chromatography (RP-LC), and LC-MS/MS. The results suggested that the amino acid sequence of the target antioxidative peptide for ameliorating alcohol-mediated oxidative stress damage in HHL-5 hepatocytes was Leu-Pro-Leu-Pro-Phe-Pro (LPLPFP), which had a molecular weight of 683.41 Da, and was derived from NADH-ubiquinone oxidoreductase chain 1 in goose liver. In addition, LPLPFP was confirmed to have a satisfactory stability and maintained high hepatic protective activity in a simulated gastrointestinal digestion. Moreover, the mechanism of LPLPFP prevented against oxidative stress damage in HHL-5 hepatocytes was attributed to inhibiting the production of reactive oxide species (ROS) by upregulating genes expression in the Ahr-NQO1 signal pathway. In conclusion, these results indicated that dietary GLHP supplementation could ameliorate alcohol-mediated oxidative stress damage and provide an affordable dietary intervention strategy to prevent alcohol-mediated hepatocyte damage.
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17
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Ulzanah N, Wahjuningrum D, Widanarni W, Kusumaningtyas E. Peptide hydrolysate from fish skin collagen to prevent and treat Aeromonas hydrophila infection in Oreochromis niloticus. Vet Res Commun 2022; 47:487-494. [PMID: 36229726 DOI: 10.1007/s11259-022-09969-6] [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: 03/03/2022] [Accepted: 06/27/2022] [Indexed: 11/28/2022]
Abstract
Aquaculture with an intensive system can both increase production and the disease risk. The use of antibiotics to reduce pathogens has bacterial resistance consequence. Peptides have rapidly gained more attention due to their antibacterial and immunomodulatory properties important to combat pathogens. This study aimed to determine the effectiveness of peptide hydrolysate against Aeromonas hydrophila in vitro and in vivo in Nile tilapia. The peptides obtained from fish skin collagen of tilapia, milkfish, and catfish were applied in different doses. Protein content and hydrolysis degree of the peptide were also measured. The peptides were tested in vitro using A. hydrophila. For in vivo test, The peptides and positive control treatments used A. hydrophila bacteria, while negative control treatment used a phosphate buffer saline (PBS). The results showed that all three peptide hydrolysates had similar protein content. The highest hydrolysis degree was shown by milkfish collagen hydrolysate. In vitro assay revealed that 12.5% milkfish skin collagen obtained the highest antibacterial activity. In vivo assay showed that the phagocytic activity, respiratory burst, and lysozyme activity was higher in preventive control than therapy, positive control, or negative control treatments. The growth and survival rate in preventive control was also better than positive control or therapy treatment. This study concludes that the peptide hydrolysate can inhibit the growth of A. hydrophila. Peptide hydrolysate from milkfish skin collagen at 12.5% dose was more effective in preventing the A. hydrophila infection, regarding the immune response, growth, and survival.
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Affiliation(s)
- Nida Ulzanah
- Department of Aquaculture, Faculty of Fisheries and Marine Science, IPB University, Bogor, Indonesia
| | - Dinamella Wahjuningrum
- Department of Aquaculture, Faculty of Fisheries and Marine Science, IPB University, Bogor, Indonesia.
| | - Widanarni Widanarni
- Department of Aquaculture, Faculty of Fisheries and Marine Science, IPB University, Bogor, Indonesia
| | - Eni Kusumaningtyas
- Research Centre for Veterinary Science, National Research and Innovation Agency,, Bogor, Indonesia
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18
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Zhu W, Han M, Bu Y, Li X, Yi S, Xu Y, Li J. Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review. Crit Rev Food Sci Nutr 2022; 64:2276-2288. [PMID: 36102134 DOI: 10.1080/10408398.2022.2122922] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Color is an essential criterion for assessing the freshness, quality, and acceptability of red meat and certain fish with red muscle. Myoglobin (Mb), one of the significant pigment substances, is the uppermost reason to keep the color of red meat. Their oxidation and browning are easy to occur throughout the storage and processing period. Natural antioxidants are substances with antioxidant activity extracted from plants, such as plant polyphenols. Consumers prefer natural antioxidants due to safety concerns and limitations on the use of synthetic antioxidants. In recent years, plant polyphenols have been widely used as antioxidants to slow down the deterioration of product quality due to oxidation. As natural antioxidants, it is necessary to strengthen the researches on the antioxidant mechanism of plant polyphenols to solve the discoloration of red meat and certain fish. A fundamental review of the relationship between Mb oxidation and color stability is discussed. The inhibiting mechanisms of polyphenols on lipid and Mb oxidation are presented and investigated. Meanwhile, this review comprehensively outlines applications of plant polyphenols in improving color stability. This will provide reference and theoretical support for the rational application of plant polyphenols in green meat processing.
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Affiliation(s)
- Wenhui Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Menglin Han
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Shumin Yi
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Yongxia Xu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
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19
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Effect of feeding strawberry, raspberry and rapeseed oil in rats’ diet on the fatty acid profile of muscle tissue. ANNALS OF ANIMAL SCIENCE 2022. [DOI: 10.2478/aoas-2022-0048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
Currently, alternative plant oils with pro-health properties are sought. The aim of the present study was to investigate the effect of feeding strawberry, raspberry and rapeseed oils in rats’ diet on the fatty acid profile of muscle tissue. Adult rats were randomly divided into 4 groups (n=7) and fed with the addition of rapeseed, raspberry or strawberry seed oil, respectively, or control group. After a 6-week treatment period, the fatty acid profile in m. latisssimus dorsi, was analyzed using gas chromatography. The dietary strawberry or raspberry seed oil led to a significant increase in C-18:2 n-6 ad C-18:3 n-3 level in muscle fat when compared to control group. At the same time, in the group receiving raspberry oil, an unfavorable phenomenon of lowering the EPA content was observed, while a tendency towards a decrease in DHA level was observed in groups supplemented with both raspberry and strawberry oil. Both oils as a source of PUFA n-3 and n-6, increased ALA n-3 and LA n-6 fatty acids in latissimus dorsi muscle, but due to different activity of enzymes taking apart in conversion of polyunsaturated fatty acids to their long chain derivatives in rats, the research on pig model would be advisable.
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20
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Li P, Xu F, Zhou H, Gao Y, Zhu H, Nie W, Wang Z, Wang Y, Deng J, Zhou K, Xu B. Evolution of antioxidant peptides and their proteomic homology during processing of Jinhua ham. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113771] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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21
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Zheng YY, Shi YF, Zhu HZ, Ding SJ, Zhou GH. Quality evaluation of cultured meat with plant protein scaffold. Food Res Int 2022; 161:111818. [DOI: 10.1016/j.foodres.2022.111818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 08/01/2022] [Accepted: 08/18/2022] [Indexed: 11/16/2022]
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22
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Effects of Kiwifruit Peel Extract and Its Antioxidant Potential on the Quality Characteristics of Beef Sausage. Antioxidants (Basel) 2022; 11:antiox11081441. [PMID: 35892643 PMCID: PMC9330863 DOI: 10.3390/antiox11081441] [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: 04/12/2022] [Revised: 07/05/2022] [Accepted: 07/15/2022] [Indexed: 12/10/2022] Open
Abstract
In the wake of arresting consumers’ health concerns associated with synthetic antioxidants used in meat products, kiwifruit peel by-product was explored as a natural antioxidant source in the current study. A lyophilized kiwifruit peel extract (KPE) at various concentrations of KPE1 (1.5%), KPE2 (3%), and KPE3 (4.5%) was incorporated into formulated beef sausages to compare the physicochemical, sensory quality, and antioxidant efficacy to the treatments of control (CT 0% KPE) and butylated hydroxytoluene (BHT 0.01%) during 12 d of refrigerated (4 ± 1 °C) storage. The KPE inclusion levels induced significantly higher yellowness (b*) values than CT and BHT, whereas no negative influence of KPE was revealed for lightness (L*) and redness (a*). The pH values of the KPE treatments were reduced, and cooking yield increased significantly (p < 0.05), in line with the increasing amount of KPE percentages (1.5%, 3%, and 4.5%) compared to CT and BHT samples. E-nose results showed an enhancement in aroma in KPE treatments, compared to BHT and CT, during the storage period. KPE3 treatment showed a constant lesser value in 2-Thiobarbituric acid reactive substances (TBARS) as storage days increased, compared to the CT and BHT samples. Overall, the KPE is effective for antioxidative capacity, and has the potential to be used as a natural antioxidant in beef sausage.
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23
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Liang F, Yan L, Li Y, Jin Y, Zhang J, Che H, Diao J, Gao Y, He Z, Sun R, He Y, Zhou C. Effect of season on slaughter performance, meat quality, muscle amino acid and fatty acid composition, and metabolism of pheasants (Phasianus colchicus). Anim Sci J 2022; 93:e13735. [PMID: 35644952 DOI: 10.1111/asj.13735] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 04/01/2022] [Accepted: 04/14/2022] [Indexed: 11/01/2022]
Abstract
This study aimed to investigate the effect of summer and winter on slaughter performance, muscle quality, flavor-related substance content, and gene expression levels related to the fat metabolism of pheasants. One-hundred 1-day-old pheasants were fed for 5 months starting in March and July and then, respectively, slaughtered in summer (August) and winter (December). The results revealed that compared with summer, winter not only increased pheasant live weight, dressed percentage, full-eviscerated yield, and muscle yield (p < 0.05) but also enhanced the activities of SOD and CAT in serum (p < 0.05). Winter significantly increased meat color, the contents of inosinic acid, and flavor amino acid in muscle. Amino acid contents in leg muscles of pheasants in winter were significantly higher than in summer except for histidine (p < 0.05). Winter increased the contents of muscle mono-unsaturated fatty acid, reducing saturated fatty acid. Summer improved fat synthesis in liver, promoted the deposition of triglycerides and cholesterol, and reduced the expression levels of fat metabolism-related genes in muscle, while winter increased the expression levels of genes related to muscle fat metabolism to provide energy for body and affect muscle fatty acid profile. Overall, pheasants fed in winter had better sensory quality and flavor than summer.
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Affiliation(s)
- Fangfang Liang
- College of Animal Science, Jilin University, Changchun, China
| | - Lei Yan
- New Hope Liuhe Co., Ltd./Quality Control for Feed and Products of Livestock and Poultry Key Laboratory of Sichuan Province, Chengdu, China
| | - Yumei Li
- College of Animal Science, Jilin University, Changchun, China
| | - Yongcheng Jin
- College of Animal Science, Jilin University, Changchun, China
| | - Jing Zhang
- College of Animal Science, Jilin University, Changchun, China
| | - Haoyu Che
- College of Animal Science, Jilin University, Changchun, China
| | - Jizhe Diao
- College of Animal Science, Jilin University, Changchun, China
| | - Yequn Gao
- College of Animal Science, Jilin University, Changchun, China
| | - Zhaolan He
- College of Animal Science, Jilin University, Changchun, China
| | - Ruihong Sun
- College of Animal Science, Jilin University, Changchun, China
| | - Yuntong He
- College of Animal Science, Jilin University, Changchun, China
| | - Changhai Zhou
- College of Animal Science, Jilin University, Changchun, China
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24
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Batiha GES, Al-Gareeb AI, Qusti S, Alshammari EM, Kaushik D, Verma R, Al-Kuraishy HM. Deciphering the immunoboosting potential of macro and micronutrients in COVID support therapy. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:43516-43531. [PMID: 35391642 PMCID: PMC8989262 DOI: 10.1007/s11356-022-20075-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Accepted: 03/30/2022] [Indexed: 04/16/2023]
Abstract
The immune system protects human health from the effects of pathogenic organisms; however, its activity is affected when individuals become infected. These activities require a series of molecules, substrates, and energy sources that are derived from diets. The consumed nutrients from diets help to enhance the immunity of infected individuals as it relates to COVID-19 patients. This study aims to review and highlight requirement and role of macro- and micronutrients of COVID-19 patients in enhancing their immune systems. Series of studies were found to have demonstrated the enhancing potentials of macronutrients (carbohydrates, proteins, and fats) and micronutrients (vitamins, copper, zinc, iron, calcium, magnesium, and selenium) in supporting the immune system's fight against respiratory infections. Each of these nutrients performs a vital role as an antiviral defense in COVID-19 patients. Appropriate consumption or intake of dietary sources that yield these nutrients will help provide the daily requirement to support the immune system in its fight against pathogenic viruses such as COVID-19.
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Affiliation(s)
- Gaber El-Saber Batiha
- Department of Pharmacology and Therapeutics, Faculty of Veterinary Medicine, Damanhour University, Damanhour, 22511, AlBeheira, Egypt.
| | - Ali I Al-Gareeb
- Department of Clinical Pharmacology and Medicine, College of Medicine, ALmustansiriyia University, Baghdad, Iraq
| | - Safaa Qusti
- Biochemistry Department, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Eida M Alshammari
- Department of Chemistry, College of Sciences, University of Ha'il, Ha'il, Saudi Arabia
| | - Deepak Kaushik
- Department of Pharmaceutical Sciences, Maharshi Dayanand University, Rohtak, 124001, India.
| | - Ravinder Verma
- Department of Pharmacy, School of Medical and Allied Sciences, G.D. Goenka University, Gurugram, 122103, India
| | - Hayder M Al-Kuraishy
- Department of Clinical Pharmacology and Medicine, College of Medicine, ALmustansiriyia University, Baghdad, Iraq
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25
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Barido FH, Kim HJ, Kang SM, Jang A, Pak JI, Lee SK. The effect of hydrolysis pre-treatment by flavourzyme on meat
quality, antioxidative profiles, and taste-related compounds in Samgyetang
breast supplemented with black garlic. Food Sci Anim Resour 2022; 42:625-638. [PMID: 35855271 PMCID: PMC9289802 DOI: 10.5851/kosfa.2022.e26] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 05/23/2022] [Accepted: 05/23/2022] [Indexed: 11/08/2022] Open
Abstract
This study aimed to carefully investigate the effect of hydrolysis using Flavourzyme on meat quality, antioxidative status, and taste-related compounds in breast of Samgyetang that was supplemented with black garlic (BG). Four different treatment groups were compared: (1) conventional Samgyetang (control), (2) Samgyetang hydrolyzed with Flavourzyme (1%, v/w) (FS), (3) Samgyetang made with the BG extract without hydrolysis (NBG), and (4) BG samgyetang pre-treated with Flavourzyme (1%, v/w) in a water bath at 55°C for 2.5 h and hydrolyzed before being processed (HBG). All the treatment groups were cooked by retorting at conditions 121°C and 1.5 kg/cm2 for 1 h. Improved umami profiles through the increase of umami-related nucleotides (5’-GMP, 5’-IMP) and free amino acids—aspartic acid and glumtamic acid, in Samgyetang breast was recorded following hydrolysis. The HBG group tended to impart stronger scavenging activity toward free radicals compared with the other two groups, while not differing with NBG group regarding suppressing malondialdehyde. Textural properties were improved through hydrolysis, wherein the shear force value decreased from 2.29 kgf in the control to 1.19 and 1.25 kgf in the FS and HBG group. Moisture percentages were highly retained, with the redness score increasing and the lightness color decreasing following hydrolysis. In conclusion, the results of this study can be a preliminary information of the effect of hydrolysis pre-treatment for BG samgyetang. Further experiments are required to compare various enzymes along with its organoleptic acceptances.
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Affiliation(s)
- Farouq Heidar Barido
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
- Department of Animal Science, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta 57126, Indonesia
| | - Hee Ju Kim
- Highlandinnovation Co., Ltd., Icheon 17392, Korea
| | - Sun Moon Kang
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Aera Jang
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Jae In Pak
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Sung Ki Lee
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
- Corresponding author: Sung Ki Lee, Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea, Tel: +82-33-250-8646, Fax: +82-33-259-5574, E-mail:
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26
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Recent advances in the study of modified cellulose in meat products: Modification method of cellulose, meat quality improvement and safety concern. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.024] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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27
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Wu H, Shi W, Huang H, Chen L, Li N, Du Y, Pei N, Sun J. The impact of Flavourzyme on flavor, antioxidant activity, and sensory attributes of salted grass carp by brine injection and brining. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1665-1673. [PMID: 34453751 DOI: 10.1002/jsfa.11506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 08/08/2021] [Accepted: 08/28/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Enzyme injection is vital for improving the sensory attributes and processing characteristics of meat products by enhancing proteolysis. However, studies regarding the appropriate dose addition for accelerating protein degradation in grass carp are minimal. This study aimed to investigate the impact of Flavourzyme® on the flavor quality and antioxidant activity of salted grass carp via brine injection and brining. RESULTS Flavourzyme was added at doses of 0, 5, 10, 20, and 30 leucine aminopeptidase units (LAPU) per kilogram of raw meat. The results indicated that adding Flavourzyme promoted proteolysis, which was reflected by the enhanced total free amino acid content (from 3.7414 g kg-1 to 4.9160 g kg-1 in the brining group and from 3.8039 g kg-1 to 5.4061 g kg-1 in the injection group) and a decrease in salt soluble and insoluble protein (P < 0.05). The antioxidant activity was improved, and the thiobarbituric acid reactive substance value in salted carp decreased due to the higher content of the protein hydrolysis product (P < 0.05). All sensory attributes were improved significantly, especially when using brine injection (P < 0.05). Brine injection was helpful to diffuse the Flavourzyme, resulting in stronger proteolysis. CONCLUSION The appropriate Flavourzyme dose was 10 LAPU kg-1 in the injection group and 20 LAPU kg-1 in the brining group. Therefore, moderate Flavourzyme addition was excellent in improving sensory attributes and storage characteristics, whereas injection represented a novel method to obtain a similar fish meat quality in a shorter time and with less added Flavourzyme. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Han Wu
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Wenzheng Shi
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Haiyuan Huang
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Luzhu Chen
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Nian Li
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Yufan Du
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Nuo Pei
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jie Sun
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
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28
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SureshKumar S, Seok WJ, Ha SH, Jin SG, Kim IH. Supplemental effect of coated refined fish oil on the performance of finishing pigs fed diets containing soybean-meal as a partial alternative to barley or wheat feed ingredient. CANADIAN JOURNAL OF ANIMAL SCIENCE 2022. [DOI: 10.1139/cjas-2021-0057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
A total of 195 finishing pigs with an average body weight of 78.65 ± 0.09 kg were assigned to 1 of 3 dietary treatments in a 28 days trial. The designated nutritional diets were as follows: CON; TRT1- CON + 0.2% coated refined fish oil; TRT2- CON + 10% barley + 0.2% coated refined fish oil. The inclusion of coated refined fish oil with the barley-based diet significantly increased body weight, average daily gain, and feed conversion ratio of finishing pigs throughout the experimental period. At the end of the experiment, pigs fed coated refined fish oil with the barley-based diet showed a significant improvement on nutrient digestibility of dry matter and nitrogen. Moreover, gas emission of NH3 and H2S concentration were significantly reduced. Also, drip loss during days 5 and 7 was significantly decreased in meat quality analysis of pigs fed coated refined fish oil supplemented to a barley-based diet. Furthermore, dietary coated refined fish oil with barley-based diet had significantly increased fatty acid profile of belly meat and reduced belly fat. In summary, the inclusion of coated refined fish oil with barley diet positively impacts on growth performance and nutritional values of meat quality in finishing pigs
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Affiliation(s)
- S SureshKumar
- Dankook University Department of Animal Resources Science, 477893, Department of Animal Resource, and Science, Cheonan, Korea (the Republic of)
| | - Woo Jong Seok
- Dankook University - Cheonan Campus, 65383, Cheonan, Korea (the Republic of)
| | - Seung Ho Ha
- Dankook University - Cheonan Campus, 65383, Cheonan, Chungnam, Korea (the Republic of)
| | - Sung Giu Jin
- Dankook University, 34937, Department of Pharmaceutical Engineering, Yongin, Korea (the Republic of)
| | - In Ho Kim
- Dankook University - Cheonan Campus, 65383, Department of Animal Resource and Science, Cheonan, Chungnam, Korea (the Republic of)
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29
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Inhibition of E. coli and bio-preservation of ground beef by Lactobacillus, black pepper extract and EDTA. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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30
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Abrantes T, Moura-Nunes N, Perrone D. Gallic Acid Mitigates 5-Hydroxymethylfurfural Formation while Enhancing or Preserving Browning and Antioxidant Activity Development in Glucose/Arginine and Sucrose/Arginine Maillard Model Systems. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030848. [PMID: 35164128 PMCID: PMC8838868 DOI: 10.3390/molecules27030848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/17/2022] [Accepted: 01/20/2022] [Indexed: 11/16/2022]
Abstract
The current trend of lowering 5-hydroxymethylfurfural (5-HMF) dietary exposure is challenging since its formation is parallel with the development of food color, flavor and aroma. We aimed to investigate the effect of gallic acid (GA) addition on 5-HMF formation, color development and antioxidant activity (AA) in a series of Maillard Reaction (MR) model systems. The effects of GA addition on browning and AA development were not uniform for all model systems, but always occurred in the same direction, indicating that these phenomena were interconnected. GA mitigated 5-HMF development in four of the nine tested systems, possibly by preventing the oxidation of MR intermediates. Correlation analysis indicated that when GA addition mitigated 5-HMF formation, browning was either promoted or not affected. The proposed strategy was effective for glucose/arginine and sucrose/arginine systems, since GA mitigated 5-HMF formation (49% and 54%, respectively) in addition to increasing color development and antioxidant activity.
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Affiliation(s)
- Thaísa Abrantes
- Laboratório de Bioquímica Nutricional e de Alimentos, Chemistry Institute, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, Sala 528A, Rio de Janeiro 21941-909, Brazil;
| | - Nathália Moura-Nunes
- Laboratory of Food Science, Department of Basic and Experimental Nutrition, Nutrition Institute, Rio de Janeiro State University, Rua São Francisco Xavier 524, Pavilhão João Lyra Filho, 12° Andar, Bloco D, Sala 12002, Rio de Janeiro 20559-900, Brazil
- Correspondence: (N.M.-N.); (D.P.); Tel.: +55-21-2334-0722 (N.M.-N.); +55-21-3938-7351 (D.P.)
| | - Daniel Perrone
- Laboratório de Bioquímica Nutricional e de Alimentos, Chemistry Institute, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, Sala 528A, Rio de Janeiro 21941-909, Brazil;
- Correspondence: (N.M.-N.); (D.P.); Tel.: +55-21-2334-0722 (N.M.-N.); +55-21-3938-7351 (D.P.)
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31
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Stoica M, Antohi VM, Alexe P, Ivan AS, Stanciu S, Stoica D, Zlati ML, Stuparu-Cretu M. New Strategies for the Total/Partial Replacement of Conventional Sodium Nitrite in Meat Products: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02744-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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32
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Barido FH, Jang A, Pak JI, Kim YJ, Lee SK. The Effect of Pre-Treated Black Garlic Extracts on the Antioxidative Status and Quality Characteristics of Korean Ginseng Chicken Soup (Samgyetang). Food Sci Anim Resour 2021; 41:1036-1048. [PMID: 34796329 PMCID: PMC8564326 DOI: 10.5851/kosfa.2021.e54] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Revised: 09/10/2021] [Accepted: 09/13/2021] [Indexed: 11/29/2022] Open
Abstract
This study investigated the possible improvement in the antioxidative status and
quality characteristics of ready-to-eat (RTE) Samgyetang after adding various
black garlic (BG) extracts. The antioxidant activity, total phenolic content
(TPC), total flavonoid content (TFC), meat quality indexes, and lipid oxidation
rates were measured after receiving one of five different treatments consisting
of conventional Samgyetang broth as a negative control, raw garlic (RG) extract
as a positive control, BG, oven-dried BG, and maltodextrin-encapsulated BG
extract as treatments. Employing retort cooking, fat trimmed carcasses were
added to the initially prepared broth together with a phenolic extract that was
set at 5% (w/w). A significant intensification of red and yellow color
was observed in breast and thigh meat treated with BG extracts, regardless of
pretreatment, compared to the negative control and RG. The moisture percentage
was affected by the addition of BG extracts, where the encapsulation group
retained the highest water content after retorting. In terms of antioxidative
status, maltodextrin-encapsulated BG extract was as effective as an oven-dried
extract to scavenge free radicals and showed the highest score among samples
(p<0.01). The concentration of TFC was found to be the highest and did
not differ between encapsulation and oven-dried groups, followed by BG, RG, and
the negative control. However, the addition of encapsulated BG extract was the
most effective in delaying the formation of malondialdehyde among the samples.
Therefore, pre-treatment of BG extract through encapsulation is recommended to
develop a higher antioxidative status and quality characteristics of
Samgyetang.
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Affiliation(s)
- Farouq Heidar Barido
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Aera Jang
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Jae In Pak
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | | | - Sung Ki Lee
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
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33
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Sirini N, Lucas-González R, Fernández-López J, Viuda-Martos M, Pérez-Álvarez JA, Frizzo LS, Signorini ML, Zbrun MV, Rosmini MR. Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage. Meat Sci 2021; 184:108691. [PMID: 34758410 DOI: 10.1016/j.meatsci.2021.108691] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 10/01/2021] [Accepted: 10/04/2021] [Indexed: 01/09/2023]
Abstract
The effect of chestnut flour (Castanea sativa Mill) on L. plantarum viability and physicochemical characteristics in a dry-cured sausage (Longaniza de Pascua) during storage is discussed. Four batches were prepared: CL with 3% chestnut flour added; CPL with 3% chestnut flour and 8.5 log CFU/g L. plantarum added; PL with 8.5 log CFU/g L. plantarum added and L, the batch control. The sausages were stored at 4 °C and 20 °C, and vacuum packed for 43 d. L. plantarum viability was affected by storage time (P < 0.001). However, higher L. plantarum counts at the final of storage were reached due to chestnut flour addition (P < 0.001). At room storage, chestnut flour caused a higher increase in TBARS values (P = 0.022). Nevertheless, all lipid oxidation treatments were in the range of accepted values at the sensory detection level. In conclusion, Longaniza de Pascua can be kept at 4 °C or 20 °C for 43 d without causing any rancidity problems.
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Affiliation(s)
- N Sirini
- Laboratory of Food Analysis ¨Med. Vet R. Dalla Santina¨, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral - National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina
| | - R Lucas-González
- IPOA Research Group, Agri-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental de la Universidad Miguel Hernández de Elche (CIAGRO-UMH), Ctra. de Beniel km 3.2, 03312 Orihuela, Alicante, Spain
| | - J Fernández-López
- IPOA Research Group, Agri-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental de la Universidad Miguel Hernández de Elche (CIAGRO-UMH), Ctra. de Beniel km 3.2, 03312 Orihuela, Alicante, Spain
| | - M Viuda-Martos
- IPOA Research Group, Agri-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental de la Universidad Miguel Hernández de Elche (CIAGRO-UMH), Ctra. de Beniel km 3.2, 03312 Orihuela, Alicante, Spain
| | - J A Pérez-Álvarez
- IPOA Research Group, Agri-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental de la Universidad Miguel Hernández de Elche (CIAGRO-UMH), Ctra. de Beniel km 3.2, 03312 Orihuela, Alicante, Spain
| | - L S Frizzo
- Laboratory of Food Analysis ¨Med. Vet R. Dalla Santina¨, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral - National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina; Department of Public Health, Faculty of Veterinary Science, National University of the Litoral, Esperanza, Province of Santa Fe, Argentina
| | - M L Signorini
- Department of Public Health, Faculty of Veterinary Science, National University of the Litoral, Esperanza, Province of Santa Fe, Argentina; Instituto de Investigación de la Cadena Láctea (Idical CONICET - INTA), Ruta 34 km 227, Rafaela, Province of Santa Fe, Argentina
| | - M V Zbrun
- Laboratory of Food Analysis ¨Med. Vet R. Dalla Santina¨, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral - National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina; Department of Public Health, Faculty of Veterinary Science, National University of the Litoral, Esperanza, Province of Santa Fe, Argentina
| | - M R Rosmini
- Department of Public Health, Faculty of Veterinary Science, National University of the Litoral, Esperanza, Province of Santa Fe, Argentina.
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34
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Yoon J, Bae SM, Gwak SH, Jeong JY. Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder. Food Sci Anim Resour 2021; 41:840-854. [PMID: 34632403 PMCID: PMC8460332 DOI: 10.5851/kosfa.2021.e41] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 07/16/2021] [Accepted: 08/05/2021] [Indexed: 11/24/2022] Open
Abstract
The impact of green tea extract powder and rosemary extract powder, alone or in
combination, on the quality characteristics of naturally cured pork sausages
produced with white kimchi powder as a nitrate source was evaluated. Ground pork
sausages were assigned to one of seven treatments: control (0.01% sodium
nitrite and 0.05% sodium ascorbate), treatment 1 (0.3% white
kimchi powder and 0.05% green tea extract powder), treatment 2
(0.3% white kimchi powder and 0.1% green tea extract powder),
treatment 3 (0.3% white kimchi powder and 0.05% rosemary extract
powder), treatment 4 (0.3% white kimchi powder and 0.1% rosemary
extract powder), treatment 5 (0.3% white kimchi powder, 0.05%
green tea extract powder, and 0.05% rosemary extract powder), and
treatment 6 (0.3% celery juice powder, 0.05% green tea extract
powder, and 0.05% rosemary extract powder). Naturally cured products had
lower (p<0.05) cooking yield and residual nitrite content than control
sausages. However, compared to the control, naturally cured products with white
kimchi powder (treatments 1 to 5) showed similar the pH, oxidation-reduction
potential, CIE L* values, CIE a* values, nitrosyl hemochrome content, total
pigment content, and curing efficiency to the control. When the amount of green
tea extract powder or rosemary extract powder was increased to 0.1%
(treatments 2 and 4), lipid oxidation was reduced (p<0.05). These results
indicate that green tea extract powder, rosemary extract powder, and white
kimchi powder may provide an effective solution to replace synthetic nitrite and
ascorbate used in traditionally cured products.
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Affiliation(s)
- Jiye Yoon
- Department of Food Science & Biotechnology, Kyungsung University, Busan 48434, Korea
| | - Su Min Bae
- Department of Food Science & Biotechnology, Kyungsung University, Busan 48434, Korea
| | - Seung Hwa Gwak
- Department of Food Science & Biotechnology, Kyungsung University, Busan 48434, Korea
| | - Jong Youn Jeong
- Department of Food Science & Biotechnology, Kyungsung University, Busan 48434, Korea
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35
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Li X, Lee PR, Taniasuri F, Liu SQ. Biotransformation of pork trimmings into protein hydrolysate using microbial proteases aided by response surface methodology. Journal of Food Science and Technology 2021; 58:4598-4607. [PMID: 34629524 DOI: 10.1007/s13197-020-04947-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/29/2020] [Accepted: 12/21/2020] [Indexed: 12/01/2022]
Abstract
Meat processing generates significant amounts of by-products such as trimmings that require further valorization. In this study, pork trimmings were transformed with proteases to protein hydrolysates that may find applications as nutritional and/or flavouring ingredients. Four microbial proteases-Flavourzyme, Protamex, Alcalase, and Neutrase were explored to hydrolyze pork trimmings. Flavourzyme, which showed the highest degree of hydrolysis (DH), was selected to optimize the key hydrolytic parameters using response surface methodology (RSM) with Box-Behnken design. The optimal conditions were found to be 6: 100 (enzyme/substrate ratio), 50 °C, and pH 6 for a maximum DH at 48% after 6 h of hydrolysis. The protein hydrolysate was high in free amino acids (17 g/100 g dry weight), of which essential and taste-active amino acids accounted for 42% and 20%, respectively. The obtained hydrolysate may be considered suitable as a nutritional and/or flavouring ingredient.
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Affiliation(s)
- Xinzhi Li
- Department of Food Science and Technology, National University of Singapore, Science Drive 3, Singapore, 117543 Singapore
| | - Pin-Rou Lee
- Kay Lee Pte Ltd, 31 Ubi Road, #01-05, Foodaxis, Singapore, 408694 Singapore.,Occasions Catering Pte Ltd, 1 Senoko Ave, #04-05, Foodaxis, Singapore, 758297 Singapore
| | - Fransisca Taniasuri
- Kay Lee Pte Ltd, 31 Ubi Road, #01-05, Foodaxis, Singapore, 408694 Singapore.,Performance Labs Pte Ltd, 12 Marina View, #21-03/04, Asia Square Tower 2, Singapore, 018961 Singapore
| | - Shao-Quan Liu
- Department of Food Science and Technology, National University of Singapore, Science Drive 3, Singapore, 117543 Singapore.,National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, 215123 Jiangsu China
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36
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Dai S, Wang P, Lin K. Application of lactic acid bacteria isolates from sugary kefir grains to fermented semi‐dry sausage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Pei‐Ming Wang
- Department of Food and Nutrition Providence University Taichung Taiwan
| | - Kuo‐Wei Lin
- Department of Food and Nutrition Providence University Taichung Taiwan
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37
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Growth performance, nutrient digestibility, blood parameters, and carcass characteristics by lambs fed an oregano and cobalt blend. Animal 2021; 15:100365. [PMID: 34543994 DOI: 10.1016/j.animal.2021.100365] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 08/14/2021] [Accepted: 08/18/2021] [Indexed: 11/24/2022] Open
Abstract
Shifting ruminal fermentation via feeding a blend of oregano (Organum vulgare L.) essential oils and Co-lactate (EOC; Rum-A-Fresh, Ralco, Inc. Marshall, MN) could improve lamb growth and carcass performance. Eighteen Suffolk × Little Han Tail F1 male lambs (20.3 ± 0.23 kg BW and approximately 3 months old) were randomly assigned using a completely random design to one of three treatments. Treatments were (1) EOC0: basal ration without EOC, (2) EOC4: basal ration plus 4 g/d EOC, and (3) EOC7: basal ration plus 7 g/d EOC. Initial and 24 d BW was similar (P > 0.10), but at 48 and 72 d, lambs fed EOC7 demonstrated greater (P = 0.01) BW compared with EOC0 fed lambs, while lambs fed EOC4 were intermediate and similar (P > 0.05). Average daily gains (ADGs) for 0-24 and 0-72 d were greater (P < 0.05) for lambs fed EOC4 and EOC7 compared with lambs fed EOC0, while DM intake was similar (P > 0.10). Feed conversions for 0-24 d were improved (P < 0.02) for lambs fed EOC4 and EOC7 compared with lambs fed EOC0. However, 0-72-d feed conversions were greater (P < 0.01) for lambs fed EOC7 compared to lambs fed EOC0, with lambs fed EOC4 being intermediate and similar (P > 0.05). DM, NDF, and ADF digestibilities were similar (P > 0.10) among treatments, while CP digestibility was greater (P < 0.01) for lambs fed EOC4 and EOC7 compared with lambs fed EOC0. Carcass weight and dressing percentages were improved (P < 0.01) for lambs fed EOC7 compared with lambs fed EOC0 and EOC4. Head width was greater (P > 0.01) for lambs fed EOC7 compared with lambs fed EOC0 and EOC4, while rump width was greater (P > 0.01) for lambs fed EOC4 and EOC7 compared with lambs fed EOC0. Plasma triglyceride and cholesterol concentrations were lower (P < 0.05) for lambs fed EOC4 and EOC7 compared with lambs fed EOC0, while albumin, total serum protein, and glucose concentrations were greater (P < 0.05) for lambs fed EOC4 and EOC7 compared with lambs fed EOC0. Feeding an EOC blend as an alternative antibiotic growth promoter at 4 and 7 g/d linearly improved lamb growth performance, feed conversions, frame growth, carcass weights, dressing percentages, and immunity.
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Hui Yan T, Babji AS, Lim SJ, Sarbini SR. A Systematic Review of Edible Swiftlet's Nest (ESN): Nutritional bioactive compounds, health benefits as functional food, and recent development as bioactive ESN glycopeptide hydrolysate. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.034] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Effect of pre-treating dietary green seaweed with fibrolytic enzymes on growth performance, blood indices, and meat quality parameters of Cobb 500 broiler chickens. Livest Sci 2021. [DOI: 10.1016/j.livsci.2021.104652] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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40
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Tang JY, He Z, Liu YG, Jia G, Liu GM, Chen XL, Tian G, Cai JY, Kang B, Zhao H. Effect of supplementing hydroxy selenomethionine on meat quality of yellow feather broiler. Poult Sci 2021; 100:101389. [PMID: 34428646 PMCID: PMC8385448 DOI: 10.1016/j.psj.2021.101389] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 06/11/2021] [Accepted: 07/20/2021] [Indexed: 01/24/2023] Open
Abstract
This study was conducted to evaluate the effect of supplementing hydroxy selenomethionine (OH-SeMet) on performance, selenium (Se) deposition in the breast muscle, quality and oxidative stability, and expression of selenoprotein encoding genes of breast meat of the native slow-growing yellow-feathered broiler birds. A total of 375 one-day-old local yellow male birds were randomly assigned into 5 dietary treatments, supplemented with Se 0.0, 0.2, 0.4, 0.6, and 0.8 mg/kg in the form of OH-SeMet. Each treatment consisted of 5 replicates and each replicate had 15 birds, the birds were fed on basal diet containing corn and soybean meal, and the experiment lasted for 63 d. The results showed that dietary Se supplementation linearly increased (P < 0.001) Se contents in both serum and muscle, no significant changes (P > 0.05) were observed on growth performance, yield of breast, meat color, and intramuscular fat deposition of the breast muscle. Dietary Se addition improved water-holding capacity, the pH24h value, and tenderness of breast muscle, evidenced by a linear decreases of shear force (P < 0.05), accompanied by lower thiobarbituric acid reactive substances and higher glutathione reductase activity. The mRNA abundance of selenoprotein encoding genes also responded to dietary Se levels. It is concluded that, dietary supplementation with OH-SeMet improved muscular Se deposition and meat quality of the native yellow birds, with enhanced antioxidant capability and regulation in selenogenome.
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Affiliation(s)
- J Y Tang
- Animal Nutrition Institute, Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
| | - Z He
- Animal Nutrition Institute, Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
| | - Y G Liu
- Adisseo Asia Pacific P/L, 188778, Singapore
| | - G Jia
- Animal Nutrition Institute, Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
| | - G M Liu
- Animal Nutrition Institute, Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
| | - X L Chen
- Animal Nutrition Institute, Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
| | - G Tian
- Animal Nutrition Institute, Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
| | - J Y Cai
- Animal Nutrition Institute, Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
| | - B Kang
- College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
| | - H Zhao
- Animal Nutrition Institute, Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China.
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Woern C, Marangoni AG, Weiss J, Barbut S. Effects of partially replacing animal fat by ethylcellulose based organogels in ground cooked salami. Food Res Int 2021; 147:110431. [PMID: 34399448 DOI: 10.1016/j.foodres.2021.110431] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 04/27/2021] [Accepted: 05/11/2021] [Indexed: 11/25/2022]
Abstract
Partial fat replacement in cooked salamis was formulated using organogels made with canola oil, ethylcellulose (EC; 6, 8, 9, 10, 11, 12 and 14%) and three types of surfactants; i.e., glycerol monostearate (GMS), stearyl alcohol/stearic acid (SOSA) and soybean lecithin (Lec). Texture profile analysis (TPA) and back extrusion tests indicated that increasing EC polymer concentration leads to harder gels regardless of the surfactant used. However, using GMS resulted in the hardest gel, whereas Lec did not strengthen the gel (mechanical stress test), but plasticized it. In general, gel hardness had a distinct effect on the binding of the organogel particle to the meat matrix, with softer gels adhering better under progressive compression. Substituting animal fat with organogel did not affect the main TPA parameters in most salami formulations, and canola oil by itself was also not significantly different from the pork and beef fat control. Using canola oil resulted in very small oil globules compared to the animal fat control, while structuring the oil yielded a microstructure with larger fat particles/globules, similar to the control. Color evaluation revealed a shift to yellow of the treatments with organogels compared to the control, but lightness and redness were not altered. The results demonstrate the potential use of structured vegetable oil to manufacture coarse ground meat products with lower saturated fat and a more favorable nutritional profile while resembling the traditional ground products.
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Affiliation(s)
- Carlos Woern
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany
| | | | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Shai Barbut
- Department of Food Science, University of Guelph, N1G 2W1 Guelph, Ontario, Canada.
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Perez‐Baez AJ, Camou JP, Gonzalez‐Aguilar G, Lucas‐Gonzalez R, Valenzuela‐Melendres M, Viuda‐Martos M. Roselle (
Hibiscus sabdariffa
L.) extracts added to Frankfurt‐type sausages: Effects on chemical, physicochemical, and sensorial properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15782] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Anna Judith Perez‐Baez
- Centro de Investigación en Alimentación y Desarrollo Laboratorio de Ciencia y Tecnología de la Carne Hermosillo México
| | - Juan Pedro Camou
- Centro de Investigación en Alimentación y Desarrollo Laboratorio de Ciencia y Tecnología de la Carne Hermosillo México
| | - Gustavo Gonzalez‐Aguilar
- Centro de Investigación en Alimentación y Desarrollo Coordinación de Tecnología de Alimentos de Origen Vegetal Hermosillo México
| | - Raquel Lucas‐Gonzalez
- IPOA Research Group Agro‐Food Technology Department Higher Polytechnic School of Orihuela Miguel Hernández University Orihuela Spain
| | - Martin Valenzuela‐Melendres
- Centro de Investigación en Alimentación y Desarrollo Laboratorio de Ciencia y Tecnología de la Carne Hermosillo México
| | - Manuel Viuda‐Martos
- IPOA Research Group Agro‐Food Technology Department Higher Polytechnic School of Orihuela Miguel Hernández University Orihuela Spain
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Effects of Green Tea Powder, Pomegranate Peel Powder, Epicatechin and Punicalagin Additives on Antimicrobial, Antioxidant Potential and Quality Properties of Raw Meatballs. Molecules 2021; 26:molecules26134052. [PMID: 34279391 PMCID: PMC8271633 DOI: 10.3390/molecules26134052] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 06/25/2021] [Accepted: 06/28/2021] [Indexed: 11/17/2022] Open
Abstract
Alternative technologies, which have been developed in order to meet the consumers’ demand for nourishing and healthy meat and meat products, are followed by the food industry. In the present study, it was determined, using the HPLC method, that green tea contains a high level of epicatechin (EP) under optimal conditions and that pomegranate peel contains a high level of punicalagin (PN). Green tea, pomegranate peel, EP and PN were added to meatballs at different concentrations in eight groups. The antioxidant capacities of extracts were measured. The antimicrobial activity was examined for 72 h using three different food pathogens. The highest level of antimicrobial activity was achieved in the 1% punicalagin group, whereas the minimum inhibition concentration (L. monocytogenes, S. typhimurium) was found to be 1.87 mg/mL. A statistically significant decrease was found in FFA, POV and TBARS levels of meatballs on different days of storage (p < 0.05). When compared to the control group, the bioactive compounds preserved the microbiological and chemical properties of meatballs during storage at +4 °C (14 days). It was concluded that the extracts with high EP and PN concentrations can be used as bio-preservative agents for meat and meat products.
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Fusaro I, Cavallini D, Giammarco M, Manetta AC, Martuscelli M, Mammi LME, Lanzoni L, Formigoni A, Vignola G. Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils. Front Vet Sci 2021; 8:662079. [PMID: 34169107 PMCID: PMC8217468 DOI: 10.3389/fvets.2021.662079] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Accepted: 04/22/2021] [Indexed: 11/13/2022] Open
Abstract
The aim of this study was to evaluate the effects of basal dietary supplementation with linseed and linseed plus vitamin E in Marchigiana young bulls on the instrumental color, oxidative stability, and fatty acid composition of beef steaks with and without treatment with a blend of essential oils (oregano and rosemary) after storage times of 0, 3, 6, and 9 days. The fatty acid composition was evaluated in meat after 0 and 9 days of storage. No variation in the fatty acid composition of each type of meat was observed after storage. The use of dietary linseed and vitamin E, compared with linseed alone, significantly improved the oxidative stability, lightness (L*), and redness (a*) of the meat. A higher degree of oxidation was observed in meat samples from animals in the group fed linseed (L) followed by the control group (C) and the group fed linseed and vitamin E (LE). Moreover, the essential oils treatment (O) exerts a significant effect on beef oxidative stability of the group LE more than groups C and L during storage. The fatty acid composition of the meat was also affected by the diet: levels of healthful fatty acids (PUFA, n-3 PUFA, and CLA) were higher in meat from the groups that received linseed than the control group. Our results suggest that dietary vitamin E and treatment with essential oils are effective approaches to preserving the stability of beef cattle receiving a diet enriched in unsaturated fatty acids for up to 9 days of storage.
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Affiliation(s)
- Isa Fusaro
- Faculty of Veterinary Medicine, University of Teramo, Teramo, Italy
| | | | | | | | - Maria Martuscelli
- Faculty of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Teramo, Italy
| | | | - Lydia Lanzoni
- Faculty of Veterinary Medicine, University of Teramo, Teramo, Italy
| | - Andrea Formigoni
- Department of Veterinary Medical Sciences, Alma Mater Studiorum University of Bologna, Bologna, Italy
| | - Giorgio Vignola
- Faculty of Veterinary Medicine, University of Teramo, Teramo, Italy
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Ashaolu TJ, Khalifa I, Mesak MA, Lorenzo JM, Farag MA. A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety. Crit Rev Food Sci Nutr 2021:1-18. [PMID: 34014126 DOI: 10.1080/10408398.2021.1929059] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Meat fermentation ensures its preservation, improved safety and quality. This prominently used traditional process has survived for ages, creating physical, biochemical, and microbial changes, and to significantly affect the functionality, organoleptic property, and nutrition of the fermented products. In some process, the growth of various pathogenic and spoilage microorganisms is inhibited. The production of fermented meat relies on naturally occurring enzymes (in the muscle or the intestinal tract) as well as microbial metabolic activities. In this review, fermented meat types and their health benefits were firstly introduced. This was followed by a description of fermentation conditions vis-à-vis starters, bacterial, yeast and mold cultures, and their role in meat. The review focuses on how microorganisms affect texture change, flavor formation, and biogenic amines (BA) accumulation in fermented meat. In addition, the production conditions and the major biochemical changes in fermented meat products were also introduced to present the best factors influencing the quality of fermented meat. Microorganisms and microbial enzymes in fermented meats were discussed as they could affect organoleptic characteristics of fermented meats. Moreover, safety concerns and prospects for further research of fermented meat were also discussed with emphasis on novel probiotic and starter cultures development; bioinformatics, omics technologies and data modeling to maximize the benefit from fermentation process in meat production.
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Affiliation(s)
- Tolulope J Ashaolu
- Institute of Research and Development, Duy Tan University, Da Nang, Vietnam.,Faculty of Environmental and Chemical Engineering, Duy Tan University, Da Nang, Vietnam
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, Egypt
| | - Matta A Mesak
- Chemistry Department, School of Sciences and Engineering, The American University, Cairo, New Cairo, Egypt
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
| | - Mohamed A Farag
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo, Egypt
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Guedes‐Oliveira JM, Brad Kim YH, Conte‐Junior CA. What are the potential strategies to achieve potentially more healthful meat products? Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15104] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Juliana M. Guedes‐Oliveira
- Departamento de Tecnologia de Alimentos Faculdade de Veterinária Universidade Federal Fluminense Niterói RJ 24230‐340 Brazil
- Departamento de Tecnologia de Alimentos Instituto Federal de Educação Ciência e Tecnologia da Paraíba Sousa PB 58814‐000 Brazil
| | - Yuan H. Brad Kim
- Meat Science and Muscle Biology Laboratory Department of Animal Sciences Purdue University West Lafayette IN 47907 USA
| | - Carlos A. Conte‐Junior
- Departamento de Tecnologia de Alimentos Faculdade de Veterinária Universidade Federal Fluminense Niterói RJ 24230‐340 Brazil
- Instituto de Química Centro de Tecnologia Universidade Federal do Rio de Janeiro Rio de Janeiro RJ 21941‐909 Brazil
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47
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Mnisi CM, Mlambo V, Kumanda C, Crafford A. Effect of graded levels of red grape pomace ( Vitis vinifera L.) powder on physiological and meat quality responses of Japanese quail. ACTA AGR SCAND A-AN 2021. [DOI: 10.1080/09064702.2021.1923796] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- C. M. Mnisi
- Department of Animal Science, Faculty of Natural and Agricultural Science, North-West University, Mafikeng, South Africa
- Food Security and Safety Niche area, Faculty of Natural and Agricultural Science, North-West University, Mafikeng, South Africa
| | - V. Mlambo
- Department of Animal and Wildlife Sciences, University of Pretoria, Pretoria, South Africa
| | - C. Kumanda
- School of Agricultural Sciences, Faculty of Agriculture and Natural Sciences, University of Mpumalanga, Mbombela, South Africa
| | - A. Crafford
- Department of Animal Science, Faculty of Natural and Agricultural Science, North-West University, Mafikeng, South Africa
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48
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Quality parameters and oxidative stability of functional beef burgers fortified with microencapsulated cod liver oil. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110959] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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49
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Wang W, Wen C, Guo Q, Li J, He S, Yin Y. Dietary Supplementation With Chlorogenic Acid Derived From Lonicera macranthoides Hand-Mazz Improves Meat Quality and Muscle Fiber Characteristics of Finishing Pigs via Enhancement of Antioxidant Capacity. Front Physiol 2021; 12:650084. [PMID: 33959038 PMCID: PMC8096064 DOI: 10.3389/fphys.2021.650084] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Accepted: 03/22/2021] [Indexed: 11/17/2022] Open
Abstract
Chlorogenic acid (CGA), one of the most abundant polyphenol compounds in nature, is regarded as a potential feed additive to promote animal health and enhance the meat products’ quality via its various biological properties. The current study aims: (1) to determine whether dietary CGA supplementation improves meat quality and muscle fiber characteristics, and (2) to ascertain whether the corresponding improvement is associated with enhancing the antioxidant capacity of the finishing pigs. Thirty-two (Large × White × Landrace) finishing pigs with an average initial body weight of 71.89 ± 0.92 kg were allotted to 4 groups, and each was fed diets supplemented with 0, 0.02, 0.04, or 0.08% (weight/weight) of CGA. The meat quality traits, muscle fiber characteristics, and the serum and muscle antioxidant capacity were assessed. Results suggested that, compared with the control group, dietary CGA supplementation at a level of 0.04% significantly decreased the b∗ value and distinctly increased the inosinic acid content of longissimus dorsi (LD) and biceps femoris (BF) muscles (P < 0.01). Moreover, dietary supplementation with 0.04% of CGA markedly improved the amino acid composition of LD and BF muscles, as well as augmented the mRNA abundance of Nrf-2, GPX-1, MyoD, MyoG, and oxidative muscle fiber (I and IIa) in LD muscle (P < 0.05). This result indicates that a diet supplemented with 0.04% of CGA promotes myogenesis and induces a transformation toward more oxidative muscle fibers in LD muscle, subsequently improving meat quality. Besides, dietary supplementation with 0.02% and 0.04% of CGA notably enhanced the serum GSH-PX level (P < 0.01). Considering all these effects are closely related to the alteration of antioxidant activities of the finishing pigs, the underlying metabolism is likely connected to the boosting of their antioxidant capacity induced by dietary CGA.
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Affiliation(s)
- Wenlong Wang
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, Hunan International Joint Laboratory of Animal Intestinal Ecology and Health, Laboratory of Animal Nutrition and Human Health, School of Life Sciences, Hunan Normal University, Changsha, China.,National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
| | - Chaoyue Wen
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, Hunan International Joint Laboratory of Animal Intestinal Ecology and Health, Laboratory of Animal Nutrition and Human Health, School of Life Sciences, Hunan Normal University, Changsha, China.,National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
| | - Qiuping Guo
- National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China.,University of Chinese Academy of Sciences, Beijing, China
| | - Jianzhong Li
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, Hunan International Joint Laboratory of Animal Intestinal Ecology and Health, Laboratory of Animal Nutrition and Human Health, School of Life Sciences, Hunan Normal University, Changsha, China
| | - Shanping He
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, Hunan International Joint Laboratory of Animal Intestinal Ecology and Health, Laboratory of Animal Nutrition and Human Health, School of Life Sciences, Hunan Normal University, Changsha, China
| | - Yulong Yin
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, Hunan International Joint Laboratory of Animal Intestinal Ecology and Health, Laboratory of Animal Nutrition and Human Health, School of Life Sciences, Hunan Normal University, Changsha, China.,National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China.,University of Chinese Academy of Sciences, Beijing, China
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50
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Green banana biomass: Physicochemical and functional properties and its potential as a fat replacer in a chicken mortadella. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110686] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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