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de Castro VCG, Budel JCDC, Rodrigues TCGDC, Silva BA, Joset WCL, de Lima ACS, Souza SM, Bessa RJB, Alves SPA, da Silva JAR, Joele MRSP, Maciel e Silva AG, Lourenço-Júnior JDB. Lambs supplemented with Amazonian oilseed co-products: Meat quality and fatty acid profile. PLoS One 2023; 18:e0293897. [PMID: 38113204 PMCID: PMC10729964 DOI: 10.1371/journal.pone.0293897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Accepted: 10/20/2023] [Indexed: 12/21/2023] Open
Abstract
The Amazon has a wide variety of oilseeds that generate a huge amount of co-products with potential for use in animal nutrition. The objective was to use alternative resources (oilseed cakes) in the feeding of lambs to assign a sustainable destination to this biomass, and evaluate its influence on the quality and fatty acid (FA) profile of the meat. Twenty-four lambs, male, castrated, crossbred Dorper × Santa Inês, weighing 30 ± 1.3 kg of initial body weight, were distributed in a completely randomized design in 4 treatments (diets) with six replications (animals). The control diet (Control) contained corn and soybean meal as main ingredients, which were partially replaced in the other diets by cupuassu cake diet (Cup), palm kernel cake diet (Palm) and tucuma cake diet (Tuc). The inclusion of Amazon cakes influences the lipid (P = 0.02) and protein (P < 0.01) composition of meat (longissimus lumborum); reduces cooking losses (P < 0.01); influences the colors (L, a, b), chroma, and Hue Angle (P < 0.01); promotes changes in total FA composition and FA profile (P < 0.05); reduces hypocholesterolemic FA (h) (P = 0.01), but does not influence hypercholesterolemic (H) and indices h:H, AI and TI (P > 0.05). The inclusion of oilseed cakes influences the chemical composition, physical parameters, composition and fatty acid profile of the meat, but does not influence the indicators of atherogenicity, thrombogenicity and cholesterolemia.
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Affiliation(s)
| | | | | | - Bruna Almeida Silva
- Institute of Veterinary Medicine, Federal University of Pará, Castanhal, Pará, Brazil
| | | | | | - Shirley Motta Souza
- Federal Institute of the South of Minas Gerais, Machado, Minas Gerais, Brazil
| | - Rui José Branquinho Bessa
- Faculty of Veterinary Medicine, CIISA, Center for Interdisciplinary Research in Animal Health, University of Lisbon, Lisboa, Portugal
| | - Suzana Paula Almeida Alves
- Faculty of Veterinary Medicine, CIISA, Center for Interdisciplinary Research in Animal Health, University of Lisbon, Lisboa, Portugal
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2
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Jiang Y, Feng C, Shi Y, Kou X, Le G. Eugenol improves high-fat diet/streptomycin-induced type 2 diabetes mellitus (T2DM) mice muscle dysfunction by alleviating inflammation and increasing muscle glucose uptake. Front Nutr 2022; 9:1039753. [PMID: 36424928 PMCID: PMC9681568 DOI: 10.3389/fnut.2022.1039753] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Accepted: 10/03/2022] [Indexed: 08/10/2023] Open
Abstract
Eugenol has been used in dietary interventions for metabolic diseases such as diabetes and obesity. However, the protective effect of eugenol on muscle function in diabetes is unclear. In this study, a high-fat diet (HFD) with a streptozocin (STZ) injection induced type II diabetes mellitus in a mouse model. Oral eugenol lowered blood glucose and insulin resistance of HFD/STZ-treated mice. Eugenol reduced HFD/STZ-induced muscle inflammation and prevented muscle weakness and atrophy. Eugenol administration significantly increased GLUT4 translocation and AMPK phosphorylation in skeletal muscle, thereby enhancing glucose uptake. By silencing the transient receptor potential vanilloid channel 1 (TRPV1) gene in C2C12 myotube cells, eugenol was found to increase intracellular Ca2+ levels through TRPV1, which then activated calmodulin-dependent protein kinase-2 (CaMKK2) and affected AMPK protein phosphorylation. In conclusion, eugenol is a potential nutraceutical for preventing high-glucose-induced muscle impairments, which could be explained by its mediating effects on glucose absorption and inflammatory responses in the muscle.
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Affiliation(s)
- Yuge Jiang
- Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology, Jiangnan University, Wuxi, China
- The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Chuanxing Feng
- Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology, Jiangnan University, Wuxi, China
- The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yonghui Shi
- Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology, Jiangnan University, Wuxi, China
- The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xingran Kou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Guowei Le
- Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology, Jiangnan University, Wuxi, China
- The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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3
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Essential Oils as a Dietary Additive for Small Ruminants: A Meta-Analysis on Performance, Rumen Parameters, Serum Metabolites, and Product Quality. Vet Sci 2022; 9:vetsci9090475. [PMID: 36136691 PMCID: PMC9502430 DOI: 10.3390/vetsci9090475] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 08/27/2022] [Accepted: 08/27/2022] [Indexed: 11/17/2022] Open
Abstract
There is an increasing pressure to identify natural feed additives that improve the productivity and health of livestock, without affecting the quality of derived products. The objective of this study was to evaluate the effects of dietary supplementation with essential oils (EOs) on productive performance, rumen parameters, serum metabolites, and quality of products (meat and milk) derived from small ruminants by means of a meta-analysis. Seventy-four peer-reviewed publications were included in the data set. Weighted mean differences (WMD) between the EOs treatments and the control treatment were used to assess the magnitude of effect. Dietary inclusion of EOs increased (p < 0.05) dry matter intake (WMD = 0.021 kg/d), dry matter digestibility (WMD = 14.11 g/kg of DM), daily weight gain (WMD = 0.008 kg/d), and feed conversion ratio (WMD = −0.111). The inclusion of EOs in small ruminants’ diets decreased (p < 0.05) ruminal ammonia nitrogen concentration (WMD = −0.310 mg/dL), total protozoa (WMD = −1.426 × 105/mL), methanogens (WMD = −0.60 × 107/mL), and enteric methane emissions (WMD = −3.93 L/d) and increased ruminal propionate concentration (WMD = 0.726 mol/100 mol, p < 0.001). The serum urea concentration was lower (WMD = −0.688 mg/dL; p = 0.009), but serum catalase (WMD = 0.204 ng/mL), superoxide dismutase (WMD = 0.037 ng/mL), and total antioxidant capacity (WMD = 0.749 U/mL) were higher (p < 0.05) in response to EOs supplementation. In meat, EOs supplementation decreased (p < 0.05) the cooking loss (WMD = −0.617 g/100 g), malondialdehyde content (WMD = −0.029 mg/kg of meat), yellowness (WMD = −0.316), and total viable bacterial count (WMD = −0.780 CFU/g of meat). There was higher (p < 0.05) milk production (WMD = 0.113 kg/d), feed efficiency (WMD = 0.039 kg/kg), protein (WMD = 0.059 g/100 g), and lactose content in the milk (WMD = 0.100 g/100 g), as well as lower somatic cell counts in milk (WMD = −0.910 × 103 cells/mL) in response to EOs supplementation. In conclusion, dietary supplementation with EOs improves productive performance as well as meat and milk quality of small ruminants. In addition, EOs improve antioxidant status in blood serum and rumen fermentation and decrease environmental impact.
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de Moraes Pinto LA, Razente RA, Benito CE, Gubert L, Stefanello LR, Simões EP, da Silva Júnior RC, de Oliveira Monteschio J, Fernandes JIM. Clove essential oil (
Syzygium aromaticum
L.) as a natural preservative to improve the shelf‐life of chicken patties with different degrees of myopathy. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Rodolfo André Razente
- Animal Science Post‐Graduate Program Federal University of Paraná‐ Sector Palotina Palotina Paraná Brazil
| | - Carlos Eduardo Benito
- Department of Zootecnia Federal University of Paraná – Sector Palotina Palotina Paraná Brazil
| | - Laura Gubert
- Department of Zootecnia Federal University of Paraná – Sector Palotina Palotina Paraná Brazil
| | | | - Eduarda Pires Simões
- Department of Zootecnia Federal University of Paraná – Sector Palotina Palotina Paraná Brazil
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Modzelewska-Kapituła M, Jun S. The application of computer vision systems in meat science and industry - A review. Meat Sci 2022; 192:108904. [PMID: 35841854 DOI: 10.1016/j.meatsci.2022.108904] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 07/05/2022] [Accepted: 07/05/2022] [Indexed: 11/19/2022]
Abstract
Computer vision systems (CVS) are applied to macro- and microscopic digital photographs captured using digital cameras, ultrasound scanners, computer tomography, and wide-angle imaging cameras. Diverse image acquisition devices make it technically feasible to obtain information about both the external features and internal structures of targeted objects. Attributes measured in CVS can be used to evaluate meat quality. CVS are also used in research related to assessing the composition of animal carcasses, which might help determine the impact of cross-breeding or rearing systems on the quality of meat. The results obtained by the CVS technique also contribute to assessing the impact of technological treatments on the quality of raw and cooked meat. CVS have many positive attributes including objectivity, non-invasiveness, speed, and low cost of analysis and systems are under constant development an improvement. The present review covers computer vision system techniques, stages of measurements, and possibilities for using these to assess carcass and meat quality.
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Affiliation(s)
- Monika Modzelewska-Kapituła
- Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland.
| | - Soojin Jun
- Department of Human Nutrition, Food and Animal Sciences, University of Hawaii, Honolulu, HI 96822, USA
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A Meta-Analysis of Essential Oils Use for Beef Cattle Feed: Rumen Fermentation, Blood Metabolites, Meat Quality, Performance and, Environmental and Economic Impact. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8060254] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The objective of this study was to see how dietary supplementation with essential oils (EOs) affected rumen fermentation, blood metabolites, growth performance and meat quality of beef cattle through a meta-analysis. In addition, a simulation analysis was conducted to evaluate the effects of EOs on the economic and environmental impact of beef production. Data were extracted from 34 peer-reviewed studies and analyzed using random-effects statistical models to assess the weighted mean difference (WMD) between control and EOs treatments. Dietary supplementation of EOs increased (p < 0.01) dry matter intake (WMD = 0.209 kg/d), final body weight (WMD = 12.843 kg), daily weight gain (WMD = 0.087 kg/d), feed efficiency (WMD = 0.004 kg/kg), hot carcass weight (WMD = 5.45 kg), and Longissimus dorsi muscle area (WMD = 3.48 cm2). Lower (p < 0.05) ruminal concentration of ammonia nitrogen (WMD = −1.18 mg/dL), acetate (WMD = −4.37 mol/100 mol) and total protozoa (WMD = −2.17 × 105/mL), and higher concentration of propionate (WMD = 0.878 mol/100 mol, p < 0.001) were observed in response to EOs supplementation. Serum urea concentration (WMD = −1.35 mg/dL, p = 0.026) and haptoglobin (WMD = −39.67 μg/mL, p = 0.031) were lower in cattle supplemented with EOs. In meat, EOs supplementation reduced (p < 0.001) cooking loss (WMD = −61.765 g/kg), shear force (WMD = −0.211 kgf/cm2), and malondialdehyde content (WMD = −0.040 mg/kg), but did not affect pH, color (L* a* and b*), or chemical composition (p > 0.05). Simulation analysis showed that EOs increased economic income by 1.44% and reduced the environmental footprint by 0.83%. In conclusion, dietary supplementation of EOs improves productive performance and rumen fermentation, while increasing the economic profitability and reducing the environmental impact of beef cattle. In addition, supplementation with EOs improves beef tenderness and oxidative stability.
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Effects of Purple Corn Anthocyanin on Growth Performance, Meat Quality, Muscle Antioxidant Status, and Fatty Acid Profiles in Goats. Foods 2022; 11:foods11091255. [PMID: 35563978 PMCID: PMC9102689 DOI: 10.3390/foods11091255] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 04/23/2022] [Accepted: 04/25/2022] [Indexed: 02/06/2023] Open
Abstract
This study was conducted to examine the effect of purple corn anthocyanin on performance, meat quality, muscle antioxidant activity, antioxidant gene expression, and fatty acid profiles in goats. The feeding trial period lasted 74 d. The adaptation period was 14 d, and the formal experimental period was 60 d. Eighteen Qianbei-pockmarked goats (Guizhou native goat breed; body weight, 21.38 ± 1.61 kg; mean ± standard deviation) were randomly allotted into three equal groups, including a control with no purple corn pigment (PCP) and groups receiving either 0.5 g/d PCP or 1.0 g/d PCP. The inclusion of PCP did not affect (p > 0.05) the dry matter intake, average daily gain, or feed conversion ratio compared to the control group. The addition of PCP reduced (p < 0.05) shear force in the longissimus thoracis et lumborum muscle (LTL) during the growth phase of the goats. Goats receiving PCP showed higher (p < 0.05) levels of reduced glutathione, 2,2-diphenyl-1-picrylhydrazyl scavenging activity and peroxidase in LTL compared to the control. Moreover, compared to the control, the PCP group displayed lower (p < 0.05) concentrations of 12:0, C16:0, and total saturated fatty acids, but increased (p < 0.05) concentrations of various unsaturated fatty acids, including C18:1n9, C20:3n6, C20:4n6, C18:2n6 cis, C20:3n6, C22:5n3, C22:6n3, and total polyunsaturated fatty acids (PUFAs). The abundance of nuclear factor, erythroid 2 like 2, superoxide dismutase 1, glutathione peroxidase 1, and catalase was upregulated (p < 0.05) in the LTL of goats receiving 0.5 g/d PCP in comparison to the other groups. Collectively, result of the current study indicated that PCP anthocyanin could be used as a source of natural functional additive because anthocyanin-rich PCP has the potential to improve meat quality and enhance muscle antioxidant status as well as improve the proportions of PUFAs in goat muscle.
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8
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Avila VD, Carvalho VM, Bonin E, Moreira LS, Mottin C, Ramos AVG, Meniqueti AB, Baldoqui DC, Comar JF, do Prado IN. Mix of natural extracts to improve the oxidative state and liver activity in bulls finished feedlot. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.104895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Du X, Li H, Nuerjiang M, Shi S, Kong B, Liu Q, Xia X. Application of ultrasound treatment in chicken gizzards tenderization: Effects on muscle fiber and connective tissue. ULTRASONICS SONOCHEMISTRY 2021; 79:105786. [PMID: 34634549 PMCID: PMC8515298 DOI: 10.1016/j.ultsonch.2021.105786] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 09/26/2021] [Accepted: 10/06/2021] [Indexed: 05/31/2023]
Abstract
The tenderizing effect of different ultrasound treatments on the characteristics of muscle fibers and connective tissue of chicken gizzard was investigated. It could be concluded that the shear force and muscle fiber diameter of the sample treated with ultrasound for 500 W/30 min were decreased by 27.1% and 26.2%, respectively, while the myofibril fragmentation index (MFI) was increased by 238.1% than the control. More importantly, the contents of hydroxylysine pyridinoline and lysine pyridinoline of the samples treated with ultrasound for 500 W/30 min were 23.1% and 40.5% lower than those of the control. Tenderizing effect of 500 W/30 min sample on thermal stability was verified from the decrease in transition temperature (Tmax) (10.7%) and enthalpy (ΔH) (21.7%) of collage compared with the control. In general, proper ultrasound treatment could effectively improve the tenderness of gizzard, and 500 W/30 min had the best tenderization effect. Therefore, the treatment of ultrasound was considered as a promising and efficient technique in meat processing, especially for the meat tenderization.
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Affiliation(s)
- Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haijing Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Maheshati Nuerjiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shuo Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Dietary Lactobacillus casei K17 Improves Lipid Metabolism, Antioxidant Response, and Fillet Quality of Micropterus salmoides. Animals (Basel) 2021; 11:ani11092564. [PMID: 34573530 PMCID: PMC8471337 DOI: 10.3390/ani11092564] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 08/19/2021] [Accepted: 08/30/2021] [Indexed: 01/17/2023] Open
Abstract
Simple Summary In order to find effective antioxidants to improve the fleshy degeneration and liver tissue lesions of Micropterus salmoides that were fed artificial mixed feed, Lactobacillus casei K17, which displayed a high level of antioxidant activity in vitro and in vivo was selected in this study. The results indicated that after a trial for 69 days, live bacteria (LB), live bacteria protected by skim milk powder (MB), and dead bacteria were able to improve hemal and hepatic lipid metabolism and antioxidant response, reduce reactive oxygen species production, and protect Micropterus salmoides hepatic cells from injury, while LB and MB were also able to improve fillet quality. Therefore, Lactobacillus casei K17 might be a good alternative source of improving fillet quality and liver health in Micropterus salmoides. Abstract We previously demonstrated that Lactobacillus casei K17, isolated from Korean kimchi, has high antioxidant levels in vitro and in vivo. However, its effect on Micropterus salmoides is unknown. In this study, we investigated the impact of L. casei K17 supplementation on the lipid metabolism, antioxidant response, liver histology, and fillet quality of M. salmoides. We randomly assigned 450 M. salmoides (33.0 ± 0.5 g) to six diet groups for 69 days. The diets were as follows: 0.85% normal saline; 10% skim milk powder; 1 × 108 CFU/g live L. casei K17 (LB); 1 × 108 live L. casei K17 protected by skim milk powder (MB); 1 × 108 dead L. casei K17 (DB); and L. casei K17 fermentation supernatant. MB significantly improved the crude protein, total collagen, alkaline-insoluble collagen, fiber numbers, hardness, chewiness, and gumminess of M. salmoides fillets (p < 0.05). LB significantly improved crude protein and fiber numbers (p < 0.05). Furthermore, dietary supplementation with LB, MB, and DB maintained normal liver histology, preserved liver function, and increased hepatic and hemal antioxidant status by enhancing antioxidant enzyme activities. Meanwhile, the three diets also promoted lipid metabolism by increasing HDL-C effectiveness and reducing total cholesterol, triglyceride, and low-density lipoprotein cholesterol levels in serum and liver tissues, indicating that dietary supplementation with DB, LB, and MB had hypolipidemic effects on M. salmoides. MB and LB significantly improved fillet quality and LB, MB, and DB improved hemal and hepatic lipid metabolism and antioxidant response and reduced reactive oxygen species production, protecting M. salmoides hepatic cells from injury.
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Ruiz-Hernández K, Sosa-Morales ME, Cerón-García A, Gómez-Salazar JA. Physical, Chemical and Sensory Changes in Meat and Meat Products Induced by the Addition of Essential Oils: A Concise Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1939369] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Karla Ruiz-Hernández
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, Guanajuato, Mexico
| | - María Elena Sosa-Morales
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, Guanajuato, Mexico
| | - Abel Cerón-García
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, Guanajuato, Mexico
| | - Julián Andrés Gómez-Salazar
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, Guanajuato, Mexico
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Saeed M, Khan MS, Alagawany M, Farag MR, Alqaisi O, Aqib AI, Qumar M, Siddique F, Ramadan MF. Clove (Syzygium aromaticum) and its phytochemicals in ruminant feed: an updated review. RENDICONTI LINCEI. SCIENZE FISICHE E NATURALI 2021. [DOI: 10.1007/s12210-021-00985-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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13
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Torrecilhas JA, Ornaghi MG, Passetti RAC, Mottin C, Guerrero A, Ramos TR, Vital ACP, Sañudo C, Malheiros EB, Prado IND. Meat quality of young bulls finished in a feedlot and supplemented with clove or cinnamon essential oils. Meat Sci 2020; 174:108412. [PMID: 33388718 DOI: 10.1016/j.meatsci.2020.108412] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 12/11/2020] [Accepted: 12/12/2020] [Indexed: 11/26/2022]
Abstract
Forty young crossbred bulls (10 ± 2.2 months of age; 219 ± 11.7 kg) were finished in a feedlot with one of five different treatments: CON, control (no essential oil); CLO450, clove essential oil (450 mg/kg); CLO880, clove essential oil (880 mg/kg); CIN450; cinnamon essential oil (450 mg/kg); and CIN880, cinnamon essential oil (880 mg/kg). Instrumental meat quality attributes and consumer acceptability aspects (visual and sensory) were assessed during meat ageing and display. The inclusion of clove essential oil showed (P = 0.033) a quadratic effect on lipid oxidation in meat evaluated under display conditions. Level of cinnamon essential oil affected (P < 0.05) pH, shear force, and meat colour. On the other hand, the diet had no effect (P > 0.05) on sensory or visual acceptability. Ageing (7 days) enhanced (P < 0.05) sensory acceptability attributes. Globally, the addition of essential oil in bull diets can be an alternative to reduces lipid oxidation without modifying sensory acceptability attributes.
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Affiliation(s)
- Juliana Akamine Torrecilhas
- Department of Animal Science, Sao Paulo State University, School of Agricultural and Veterinarian Sciences, Jaboticabal, Brazil.
| | | | | | - Camila Mottin
- Department of Animal Science, State University of Maringá, Maringá, Brazil
| | - Ana Guerrero
- Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain
| | | | | | - Carlos Sañudo
- Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain
| | - Euclides Braga Malheiros
- Departamento de Zootecnia, Faculdade de Ciências Agrárias e Veterinárias, UNESP - Universidade Estadual Paulista, Jaboticabal, Brazil
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Cantú‐Valdéz JA, Gutiérrez‐Soto G, Hernández‐Martínez CA, Sinagawa‐García SR, Quintero‐Ramos A, Hume ME, Herrera‐Balandrano DD, Méndez‐Zamora G. Mexican oregano essential oils as alternatives to butylated hydroxytoluene to improve the shelf life of ground beef. Food Sci Nutr 2020; 8:4555-4564. [PMID: 32884735 PMCID: PMC7455969 DOI: 10.1002/fsn3.1767] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2020] [Revised: 06/15/2020] [Accepted: 06/17/2020] [Indexed: 01/07/2023] Open
Abstract
Oregano essential oils from Lippia berlandieri Schauer (Lb) and Poliomintha longiflora Gray (Pl) were tested against the antioxidant butylated hydroxytoluene (Bht) to evaluate effects on the shelf life of ground beef (GB) over 7 days of storage at 4°C. The treatments were GB1 = GB control, GB2 = GB +100 mg/kg of Bht, GB3 = GB +100 mg/kg of Lb, and GB4 = GB +100 mg/kg of Pl. Lightness, redness, hardness, and springiness showed differences (p < .05) between treatments and days interaction, which serve as indicators of ground beef preserved quality and consumer acceptance. Mesophilic, psychrophilic, and lactic acid bacteria numbers and antioxidant activity showed differences (p < .05) for treatments and days. Sensory attributes showed no differences between treatments. The oregano oils may provide extended shelf life for packaged meat products treated with these natural additives and hence may be used for ground beef preservation.
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Affiliation(s)
- Jesús A. Cantú‐Valdéz
- General EscobedoUniversidad Autónoma de Nuevo LeónFacultad de AgronomíaNuevo LeónMéxico
| | | | | | | | - Armando Quintero‐Ramos
- Campus UniversitarioUniversidad Autónoma de ChihuahuaFacultad de Ciencias QuímicasCircuito Universitario s/nChihuahuaMéxico
| | - Michael E. Hume
- U.S. Department of AgricultureFood and Feed Safety Research UnitSouthern Plains Agricultural Research CenterAgricultural Research ServiceCollege StationTXUSA
| | | | - Gerardo Méndez‐Zamora
- General EscobedoUniversidad Autónoma de Nuevo LeónFacultad de AgronomíaNuevo LeónMéxico
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Zhu Y, Li C, Cui H, Lin L. Plasma enhanced-nutmeg essential oil solid liposome treatment on the gelling and storage properties of pork meat batters. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109696] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Araujo HPDO, Paula NFD, Martello HF, Teobaldo RW, Pereira LB, Mora LM, Valentim JK, Antunes HCF. Urea and Tannin in multiple supplements: Ingestive behavior of grazing beef cattle. ACTA SCIENTIARUM: ANIMAL SCIENCES 2020. [DOI: 10.4025/actascianimsci.v42i1.47607] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
This work was carried out to evaluate the inclusion of urea and tannin in multiple supplements on ingestive behavior of cattle in pasture. The experiment was taken in the Cattle Nutrition pasture of the Experimental Farm of the Federal University of Mato Grosso, in 4 x 4 Latin square design with a factorial arrangement 2 x 2 (with and without urea and with and without tannin). Four Nellore bulls were used, with average weight of 470 kg and an average age of 20 months, randomly divided in: Supplement without urea and without tannin, Supplement without urea and with tannin, supplement with urea and without tannin, and supplement with urea and with tannin. The level of supplementation used was 1% of body weight during the dry period of the year. The experiment lasted 80 days in total, divided into four periods of 20 days each and every where, the 14 first days were intended for the adaptation of animals to the add-in and the 6 days left to collect samples. Bulls were visually observed for two days during 12 consecutive hours, morning and evening shifts recital. The variables studied were: grazing time, idle time, time of rumination, length of stay in the trough and length of stay at a watering hole.The inclusion of urea to cattle supplement in grazing reduced the grazing time and increased time spent in the trough. The addition of tannin did not influence ingestive behavior.
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Li P, Peng Y, Mei J, Xie J. Effects of microencapsulated eugenol emulsions on microbiological, chemical and organoleptic qualities of farmed Japanese sea bass (Lateolabrax japonicus) during cold storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108831] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Preservative Effects of Gelatin Active Coating Enriched with Eugenol Emulsion on Chinese Seabass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage. COATINGS 2019. [DOI: 10.3390/coatings9080489] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
This research was to evaluate the effects of gelatin (G) active coating containing eugenol/β-cyclodextrin (βCD) emulsions combined with superchilling (−0.9 °C) on physicochemical, microbiological, and organoleptic properties of Chinese seabass samples during 30 days of storage. Results showed that seabass samples dipped in G-βCD coatings containing 0.15% or 0.3% eugenol combined with superchilling could significantly lower the total volatile basic nitrogen, K value, total viable count, H2S-producing bacteria, Pseudomonas spp. and Psychrophilic counts, and free fatty acids. Further, G-βCD coatings containing eugenol with superchilling (−0.9 °C) were more effective in retarding the water migration by low field NMR and MRI results, maintaining quality of seabass during storage according to organoleptic evaluation results.
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