Determination of fatty acids in broiler breast meat by near-infrared reflectance spectroscopy

Effects of Supplementing Growing-Finishing Crossbred Pigs with Glycerin, Vitamin C and Niacinamide on Carcass Characteristics and Meat Quality

The objective of this study was to determine the influence of supplementing the diet of growing-finishing pigs with glycerin and/or a mixture of vitamin C and niacinamide on carcass traits and pork quality. Eighty-four weaned piglets with an initial average body weight of 20.35 ± 2.14 kg were assigned, at random, to four groups for a 103-day feeding experiment: control; glycerin-supplemented group; vitamin C and niacinamide-supplemented group; and glycerin, vitamin C and niacinamide-supplemented group. At the end of the experiment, three pigs/group were randomly selected and slaughtered, and samples were collected for analysis. The results indicated that supplementing crossbred pigs with glycerin, vitamin C and niacinamide simultaneously increased the redness (a*) value (p < 0.05), glycerol content (p < 0.01) and myristoleic acid content (p < 0.01) in the longissimus dorsi and tended to increase the level of flavor amino acids, linoleic acid, linolenic acid and erucic acid, as well as the percentage and density of type I myofibers in the longissimus dorsi and the semimembranosus muscle. Glycerin had an influence (p < 0.01) on the erucic acid content in the longissimus dorsi and the semimembranosus muscle, and vitamin C and niacinamide had an interaction effect (p < 0.05) on the redness (a*) value of the longissimus dorsi. Glycerin, vitamin C and niacinamide supplementation in the diet of crossbred pigs improved the color, flavor and nutritional value of pork, which contributed to an increased intent to purchase this product.

Calibration of Near Infrared Spectroscopy of Apples with Different Fruit Sizes to Improve Soluble Solids Content Model Performance

The transmission spectrum of apples is affected by the fruit’s size, which leads to poor prediction performance of the soluble solids content (SSC) models built for their different apple sizes. In this paper, three sets of near infrared (NIR) spectra of apples with various apple diameters were collected by applying NIR spectroscopy detection equipment to compare the spectra differences among various apple diameter groups. The NIR spectra of apples were corrected by studying the extinction rates within different apples. The corrected spectra were used to develop a partial least squares prediction model for their soluble solids content. Compared with the prediction model of the soluble solids content of apples without size correction, the R_p of PLSR improved from 0.769 to 0.869 and RMSEP declined from 0.990 to 0.721 in the small fruit diameter group; the R_p of PLSR improved from 0.787 to 0.932 and RMSEP declined from 0.878 to 0.531 in the large fruit diameter group. The proposed apple spectra correction method is effective and can be used to reduce the influence of sample diameter on NIR spectra.

Near-Infrared Reflectance Spectroscopy for Predicting the Phospholipid Fraction and the Total Fatty Acid Composition of Freeze-Dried Beef

Research on fatty acids (FA) is important because their intake is related to human health. NIRS can be a useful tool to estimate the FA of beef but due to the high moisture and the high absorbance of water makes it difficult to calibrate the analyses. This work evaluated near-infrared reflectance spectroscopy as a tool to assess the total fatty acid composition and the phospholipid fraction of fatty acids of beef using freeze-dried meat. An average of 22 unrelated pure breed young bulls from 15 European breeds were reared on a common concentrate-based diet. A total of 332 longissimus thoracis steaks were analysed for fatty acid composition and a freeze-dried sample was subjected to near-infrared spectral analysis. 220 samples (67%) were used as a calibration set with the remaining 110 (33%) being used for validation of the models obtained. There was a large variation in the total FA concentration across the animals giving a good data set for the analysis and whilst the coefficient of variation was nearly 68% for the monounsaturated FA it was only 27% for the polyunsaturated fatty acids (PUFA). PLS method was used to develop the prediction models. The models for the phospholipid fraction had a low R²p and high standard error, while models for neutral lipid had the best performance, in general. It was not possible to obtain a good prediction of many individual PUFA concentrations being present at low concentrations and less variable than other FA. The best models were developed for Total FA, saturated FA, 9c18:1 and 16:1 with R²_p greater than 0.76. This study indicates that NIRS is a feasible and useful tool for screening purposes and it has the potential to predict most of the FA of freeze-dried beef.

Lipid Assessment, Cholesterol and Fatty Acid Profile of meat from broilers raised in four different rearing systems

Evaluated lipid and cholesterol concentration and fatty acid profile of raw breast, thigh and drumstick meat from broilers raised in different rearing systems. Were used 200 male broiler carcasses from four different rearing systems (n=50 from conventional intensive; n=50 from organic; n=50 from free-range; and n=50 from antibiotic-free) distributed in a completely randomized design with four rearing systems and 50 replications (carcasses). Breast meat from conventional broilers showed higher lipid (1.47) and cholesterol (34.13) concentration. Thigh and drumstick meat from free-range broilers had higher lipid (7.53/4.73) and cholesterol (45.55/53.65) concentration. Fat contained in breast, thigh and drumstick meat from free-range broilers showed higher levels of polyunsaturated fatty acids. Fat from breast and thigh meat from free-range broilers showed higher total concentration of ω3 and ω6 fatty acids. Fat from thigh meat from organic broilers showed higher levels of EPA (C20:5n3) and DHA (C22:6n3). Fat from drumstick meat from free-range broilers showed higher total concentration of ω3 and ω6 fatty acids. Meat from chickens raised in alternative rearing systems offers less risk to cardiovascular health because it presents lower concentrations of lipids and cholesterol, greater amounts of polyunsaturated fatty acids, which are beneficial for human health.

The carcass traits, carcass nutrient composition, amino acid, fatty acid, and cholesterol contents of local Turkish goose varieties reared in an extensive production system

This study was performed to determine the slaughter and carcass traits, meat color, pH, nutrient composition, fatty acids, amino acids, and cholesterol content of local Turkish goose varieties. In the present study, a total of 80 geese from white, black, gray, and multicolored varieties were reared in an extensive production system at 28 wk of age. Quality analysis was performed on breast and thigh meat, as well as on the skin and abdominal fat of studied geese. Slaughter and carcass weights were significantly higher in the white variety (P < 0.01). Measured abdominal fat was lower in black and gray geese. Furthermore, the color and pH values were significantly different on breast, thigh, and skin among varieties. Additionally, measured breast meat b*, thigh meat L*, and b* values were higher in male geese. Breast meat protein levels were lower in black and gray geese, and also lower in the thigh meat of gray geese. Total breast meat amino acids were lower in white geese, and the amino acid content of thigh meat was lower in multicolored varieties. Moreover, differences in fatty acid composition were found among the studied varieties. However, cholesterol levels did not differ for either sex or variety.

Effect of eugenol, neridol and piperine feed supplement on the thigh muscle fat profile of broiler chickens

The purpose of this study was to investigate of the broiler chicken thigh muscle fat profile after feeding a commercial supplement based on eugenol, nerolidol and piperine applied in feeding mixtures. Broiler chickens Ross 308 were reared in a pen equipped with a straw deep litter and placed into 2 groups. One group was designated as control and the second as experimental. Difference between control and experimental groups was in using of feed supplement in experimental feeding mixtures. Experimental supplement is a commercial powder product which was used in an amount of 10 g per 100 kg of feeding mixtures. Chickens of body weight of 1800.0 g were selected from each group, human killed and technologically processed to carcass. Samples were measured according to Fourier Transform Infrared Spectroscopy (FTIR) using the Nicolet 6700 instrument. Infrared area near middle was chosen for determining fat and fatty acids. Mean fat content was found slightly higher value 1.53 g.100g-1 in experimental group opposite 1.49 g.100g-1 in control group showing no statistically significant difference (p >0.05). Ratio among saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) was 4.24:5.89:1 in experimental group and 3.75:5.13:1 in control group. Omega-3 PUFAs content was reached 0.54% in experimental group and 0.58% in control group showing no statistically significant (p >0.05). Near-perfect correlation was found between total PUFAs and omega-6 PUFAs as well in the experimental group and control group showing linear, positive and statistically significant relation (p <0.01, p <0.001). Ratio between omega-3 and omega-6 PUFAs was statistically significant (p <0.05) closer in experimental group 1:14.65 opposite ratio 1:16.78 in control group. Conclusion: comparable fat profile in the thigh muscle was achieved, showing no statistically significant difference (p >0.05), in addition to the correlation between total PUFAs and omega-6 PUFAs, which was statistically significant in control (p <0.001) and experimental groups (p <0.01), and statistically significant (p <0.05) closer relation between omega-3 and omega-6 PUFAs in experimental group.

Rapid determination of the fat, moisture, and protein contents in homogenized chicken eggs based on near-infrared reflectance spectroscopy

Current analytical methods used for composition analysis of egg products are time consuming and laborious. We developed a near-infrared reflectance spectroscopy (NIRS)-based method to determine the fat, moisture, and protein contents in homogenized egg yolk and the moisture and protein contents in homogenized egg albumen to substitute for conventional methods. The coefficients of determination in the external validation set (R2P) were over 0.8 for all chemical compositions. The ratios of performance to standard deviation (RPD) were 4.38, 2.25, 2.28, 2.31, and 3.03 for fat, moisture, protein and moisture in the egg yolk, and protein in the egg albumen, respectively. Thus, NIR spectroscopy could be an efficient tool for quantitative analysis of the nutrients in chicken eggs.

Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread

In this study, some dietary fiber (DF) sources were investigated as fortifiers of wheat bread: oat (OB), flax (FB), and apple (AB). Adding oat and flax fibers to bread significantly changed the fatty acid profiles. OB was highest in oleic acid (33.83% of lipids) and linoleic acid (24.31% of lipids). Only in FB, γ-linolenic fatty acid was present in a significant amount-18.32%. The bioaccessibility trails revealed that the DF slow down the intake of saturated fatty acids. PUFA were least bioaccessible from all fatty acids groups in the range of (72% in OB to 87% in FB). The control bread had the greatest value (80.5) and was significantly higher than values for OB, FB, and AB in terms of glycemic index. OB, FB and AB addition led to obtain low glycemic index. AB had a significant highest value of total phenolic (897.2 mg/kg) with the lowest values in FB (541.2 mg/kg). The only significant lowering of caloric values in this study was observed in AB. The study could address the gap in the area of research about taking into consideration glycemic index, fatty acid profile and phenolic content in parallel in terms of DF application in breads.

Feeding antioxidant vitamin and vegetable oils to broilers: vitamin E reduced negative effect of soybean oil on immune response and meat lipid oxidation

This study investigated the effect of feeding vitamin E, vitamin C, and two sources of vegetable oil on immune response and meat quality of broilers. A total of 320 one-day-old chicks were used in a completely randomised design with eight treatments arranged as a 2 × 2 × 2 factorial with two levels of vitamin E (0 and 200 mg/kg), two levels of vitamin C (0 and 1000 mg/kg), and two sources of vegetable oil (soybean and canola). Dietary supplementation of either vitamin E or C increased (P < 0.05) secondary humoral response, whereas oil sources had no significant effect. Broilers fed soybean oil had lower cellular response to the phytohemagglutinin skin test than those fed canola oil in diet, and supplementation of vitamin E increased cellular immune response. However, fat, cholesterol and pH of meat were not affected by source of oil or antioxidants, lipid oxidation was higher (P < 0.05) in thigh and breast meat of broilers fed soybean oil than canola oil. Dietary supplementation of vitamin E decreased (P < 0.05) lipid oxidation in thigh and breast of broilers fed diet containing soybean oil, without any effect on meat oxidation of those fed canola oil. Dietary supplementation of vitamin C increased lipid oxidation in thigh meat of broilers (P < 0.05). It can be concluded that inclusion of soybean oil to the diet, compared with canola oil, increased need for antioxidant. Vitamin E had beneficial effects on immune response and reduced meat lipid oxidation; nonetheless future studies should explore the antioxidant effect of vitamin C in stored meat.

Feasibility of near infrared transmittance spectroscopy to predict fatty acid composition of commercial processed meat

BACKGROUND

The new European Regulation 1169/2011 concerning nutrition declaration of food products compels the addition of saturated fatty acids, whereas the declaration of monounsaturated and polyunsaturated fatty acids remains voluntary. Therefore, the industry is interested in a more rapid, easy and less cost-effective analysis method for accomplishing this labelling regulation. The present study aimed to evaluate the ability of near infrared transmittance spectroscopy (wavelengths between 850 and 1050 nm) to predict the fatty acid (FA) composition of commercial processed meat samples (n = 310).

RESULTS

Good predictions were achieved for the absolute content of saturated, unsaturated, monounsaturated and polyunsaturated FA, as well as ω-6 groups, and also for a few individual FA (C16:0, C18:0, C18:1n9, C18:2n6 and 18:1n7), with the coefficient of determination in cross-validation being > 0.90 and the residual prediction deviation being > 3.15. Unsatisfactory models were obtained for the relative content of FA.

CONCLUSION

Near infrared transmittance spectroscopy can be considered as a reliable method for predicting the main groups of FA in processed meat products, whereas predictions of individual FA are less reliable. © 2017 Society of Chemical Industry.

Recent advances in rapid and nondestructive determination of fat content and fatty acids composition of muscle foods

Conventional methods for determining fat content and fatty acids (FAs) composition are generally based on the solvent extraction and gas chromatography techniques, respectively, which are time consuming, laborious, destructive to samples and require use of hazard solvents. These disadvantages make them impossible for large-scale detection or being applied to the production line of meat factories. In this context, the great necessity of developing rapid and nondestructive techniques for fat and FAs analyses has been highlighted. Measurement techniques based on near-infrared spectroscopy, Raman spectroscopy, nuclear magnetic resonance and hyperspectral imaging have provided interesting and promising results for fat and FAs prediction in varieties of foods. Thus, the goal of this article is to give an overview of the current research progress in application of the four important techniques for fat and FAs analyses of muscle foods, which consist of pork, beef, lamb, chicken meat, fish and fish oil. The measurement techniques are described in terms of their working principles, features, and application advantages. Research advances for these techniques for specific food are summarized in detail and the factors influencing their modeling results are discussed. Perspectives on the current situation, future trends and challenges associated with the measurement techniques are also discussed.

A Review of the Principles and Applications of Near-Infrared Spectroscopy to Characterize Meat, Fat, and Meat Products

Consumer demand for quality and healthfulness has led to a higher need for quality assurance in meat production. This requirement has increased interest in near-infrared (NIR) spectroscopy due to the ability for rapid, environmentally friendly, and noninvasive prediction of meat quality or authentication of added-value meat products. This review includes the principles of NIR spectroscopy, pre-processing methods, and multivariate analyses used for quantitative and qualitative purposes in the meat sector. Recent advances in portable NIR spectrometers that enable new online applications in the meat industry are shown and their performance evaluated. Discrepancies between published studies and potential sources of variability are discussed, and further research is encouraged to face the challenges of using NIRS technology in commercial applications, so that its full potential can be achieved.

Quality Detection of Litchi Stored in Different Environments Using an Electronic Nose

The purpose of this paper was to explore the utility of an electronic nose to detect the quality of litchi fruit stored in different environments. In this study, a PEN3 electronic nose was adopted to test the storage time and hardness of litchi that were stored in three different types of environment (room temperature, refrigerator and controlled-atmosphere). After acquiring data about the hardness of the sample and from the electronic nose, linear discriminant analysis (LDA), canonical correlation analysis (CCA), BP neural network (BPNN) and BP neural network-partial least squares regression (BPNN-PLSR), were employed for data processing. The experimental results showed that the hardness of litchi fruits stored in all three environments decreased during storage. The litchi stored at room temperature had the fastest rate of decrease in hardness, followed by those stored in a refrigerator environment and under a controlled-atmosphere. LDA has a poor ability to classify the storage time of the three environments in which litchi was stored. BPNN can effectively recognize the storage time of litchi stored in a refrigerator and a controlled-atmosphere environment. However, the BPNN classification of the effect of room temperature storage on litchi was poor. CCA results show a significant correlation between electronic nose data and hardness data under the room temperature, and the correlation is more obvious for those under the refrigerator environment and controlled-atmosphere environment. The BPNN-PLSR can effectively predict the hardness of litchi under refrigerator storage conditions and a controlled-atmosphere environment. However, the BPNN-PLSR prediction of the effect of room temperature storage on litchi and global environment storage on litchi were poor. Thus, this experiment proved that an electronic nose can detect the quality of litchi under refrigeratored storage and a controlled-atmosphere environment. These results provide a useful reference for future studies on nondestructive and intelligent monitoring of fruit quality.

Selecting the quality of mule duck fatty liver based on near-infrared spectroscopy

BACKGROUND

"Foie gras" is produced predominantly in France and about 90% of the commercialized product is obtained from male mule ducks. The melting rate (percentage of fat released during cooking) is the main criterion used to determine the quality of "foie gras". However, up to now the melting rate could not be predicted without causing liver damage, which means that selection programs could not use this criterion.

METHODS

Fatty liver phenotypes were obtained for a population of over 1400 overfed male mule ducks. The phenotypes were based on two types of near-infrared spectra (on the liver surface and on ground liver) in order to predict the melting rate and liver composition (ash, dry matter, lipid and protein contents). Genetic parameters were computed in multiple traits with a "sire-dam" model and using a Gibbs sampling approach.

RESULTS

The estimates for the genetic parameters show that the measured melting rate and the predicted melting rate obtained with two near-infrared spectrometer devices are genetically the same trait: genetic correlations are very high (ranging from +0.89 to +0.97 depending on the mule duck parental line and the spectrometer) and heritabilities are comparable. The predictions based on the spectra of ground liver samples using a laboratory spectrometer correlate with those based on the surface spectra using a portable spectrometer (from +0.83 to +0.95 for dry matter, lipid and protein content) and are particularly high for the melting rate (higher than +0.95). Although less accurate than the predictions obtained using the spectra of ground liver samples, the phenotypic prediction of the melting rate based on surface spectra is sufficiently accurate to be used by "foie gras" processors.

CONCLUSIONS

Near-infrared spectrometry is an efficient tool to select liver quality in breeding programs because animals can be ranked according to their liver melting rate without damaging their livers. Thus, these original results will help breeders to select ducks based on the liver melting rate, a crucial criterion that defines the quality of the liver and for which there was previously no accurate predictor.

New approach to improve the calibration of main fatty acids by near-infrared reflectance spectroscopy in ruminant meat

This study aims to investigate alternative near-infrared reflectance spectroscopy (NIRS) strategies for predicting beef polyunsaturated fatty acids (PUFA) composition, which have a great nutritional interest, and are actually poorly predicted by NIRS. We compared the results of NIRS models for predicting fatty acids (FA) of beef meat by using two databases: a beef database including 143 beef samples, and a ruminant database including 76 lamb and 143 beef samples. For all the FA, particularly for PUFA, the coefficient of determination of cross-validation (R2CV) and the residual predictive deviation (RPD) of models increased when the ruminant muscle samples database was used instead of the beef muscle database. The R2CV values for the linoleic acid, total conjugated linoleic acid and total PUFA increased from 0.44, 0.79 and 0.59 to 0.68, 0.9, 0.8, respectively, and RPD values for these FA increased from 1.33, 2.14, 1.54 to 1.76, 3.11 and 2.24, respectively. RPD above 2.5 indicates calibration model is considered as acceptable for analytical purposes. The use of a universal equation for ruminant meats to predict FA composition seems to be an encouraging strategy.