1
|
White MR, Yates DT. Dousing the flame: reviewing the mechanisms of inflammatory programming during stress-induced intrauterine growth restriction and the potential for ω-3 polyunsaturated fatty acid intervention. Front Physiol 2023; 14:1250134. [PMID: 37727657 PMCID: PMC10505810 DOI: 10.3389/fphys.2023.1250134] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Accepted: 08/14/2023] [Indexed: 09/21/2023] Open
Abstract
Intrauterine growth restriction (IUGR) arises when maternal stressors coincide with peak placental development, leading to placental insufficiency. When the expanding nutrient demands of the growing fetus subsequently exceed the capacity of the stunted placenta, fetal hypoxemia and hypoglycemia result. Poor fetal nutrient status stimulates greater release of inflammatory cytokines and catecholamines, which in turn lead to thrifty growth and metabolic programming that benefits fetal survival but is maladaptive after birth. Specifically, some IUGR fetal tissues develop enriched expression of inflammatory cytokine receptors and other signaling cascade components, which increases inflammatory sensitivity even when circulating inflammatory cytokines are no longer elevated after birth. Recent evidence indicates that greater inflammatory tone contributes to deficits in skeletal muscle growth and metabolism that are characteristic of IUGR offspring. These deficits underlie the metabolic dysfunction that markedly increases risk for metabolic diseases in IUGR-born individuals. The same programming mechanisms yield reduced metabolic efficiency, poor body composition, and inferior carcass quality in IUGR-born livestock. The ω-3 polyunsaturated fatty acids (PUFA) are diet-derived nutraceuticals with anti-inflammatory effects that have been used to improve conditions of chronic systemic inflammation, including intrauterine stress. In this review, we highlight the role of sustained systemic inflammation in the development of IUGR pathologies. We then discuss the potential for ω-3 PUFA supplementation to improve inflammation-mediated growth and metabolic deficits in IUGR offspring, along with potential barriers that must be considered when developing a supplementation strategy.
Collapse
Affiliation(s)
| | - Dustin T. Yates
- Stress Physiology Laboratory, Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE, United States
| |
Collapse
|
2
|
Khanverdiluo S, Talebi-Ghane E, Ranjbar A, Mehri F. Content of potentially toxic elements (PTEs) in various animal meats: a meta-analysis study, systematic review, and health risk assessment. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:14050-14061. [PMID: 36567389 DOI: 10.1007/s11356-022-24836-2] [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: 02/19/2022] [Accepted: 12/14/2022] [Indexed: 06/17/2023]
Abstract
Meat comprises the main part of the diet in many countries around the world. The present study aimed to assess potentially toxic elements (PTEs) lead (Pb), arsenic (As), cadmium (Cd), copper (Cu), nickel (Ni), zinc (Zn), and iron (Fe) in various meats (camel, chicken, cow, pork, birds, seafood (fish and crab), and sheep). The present study was performed on the concentration of PTEs in various meats by different databases including Scopus, PubMed, and Web of Science along with a meta-analysis. Additionally, the non-carcinogenic risk was assessed by calculating the total hazard quotient (TTHQ). According to findings, the highest concentration of Cd was related to sea (0.460 mg/kg). The highest concentrations of Cd and As were reported in camel meat (1.965 and 1.503 mg/kg, respectively). Regarding trace elements, the highest concentrations of Zn, Fe, Cu, and Ni were observed in seafood (fish and crab), cow meat, and bird's meat (71.159 mg/kg, 36.608 mg/kg, 8.680 mg/kg, and 1.592 mg/kg, respectively). Moreover, considering the type of continents based on the concentration of PTEs in various meats, the highest concentrations of As (0.792 mg/kg), Cd (0.315 mg/kg), Pb (1.049 mg/kg), Fe (44.088 mg/kg), and Ni (1.113 mg/kg) were related to Eastern Mediterranean region (EMRO), African Region (AFRO), EMRO, the Pan American Health Organization (PAHO), and EMRO, respectively. However, the highest concentrations of Cu (4.846 mg/kg) and Zn (60.742 mg/kg) were related to European Region (EURO) and AFRO, respectively. On the other hand, the result of the risk assessment indicated that the risk pattern was different among countries.
Collapse
Affiliation(s)
- Shima Khanverdiluo
- Food and Drug Administration, Hamadan University of Medical Sciences, Hamadan, Iran
| | - Elaheh Talebi-Ghane
- Modeling of Noncommunicable Diseases Research Center, Hamadan University of Medical Sciences, Hamadan, Iran
| | - Akram Ranjbar
- Toxicology and Pharmacology Department, School of Pharmacy, Hamadan University of Medical Sciences, Hamadan, Iran
| | - Fereshteh Mehri
- Nutrition Health Research Center, Hamadan University of Medical Sciences, Hamadan, Iran.
| |
Collapse
|
3
|
Pewan SB, Otto JR, Huerlimann R, Budd AM, Mwangi FW, Edmunds RC, Holman BWB, Henry MLE, Kinobe RT, Adegboye OA, Malau-Aduli AEO. Next Generation Sequencing of Single Nucleotide Polymorphic DNA-Markers in Selecting for Intramuscular Fat, Fat Melting Point, Omega-3 Long-Chain Polyunsaturated Fatty Acids and Meat Eating Quality in Tattykeel Australian White MARGRA Lamb. Foods 2021; 10:foods10102288. [PMID: 34681337 PMCID: PMC8535056 DOI: 10.3390/foods10102288] [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: 08/27/2021] [Revised: 09/13/2021] [Accepted: 09/17/2021] [Indexed: 01/14/2023] Open
Abstract
Meat quality data can only be obtained after slaughter when selection decisions about the live animal are already too late. Carcass estimated breeding values present major precision problems due to low accuracy, and by the time an informed decision on the genetic merit for meat quality is made, the animal is already dead. We report for the first time, a targeted next-generation sequencing (NGS) of single nucleotide polymorphisms (SNP) of lipid metabolism genes in Tattykeel Australian White (TAW) sheep of the MARGRA lamb brand, utilizing an innovative and minimally invasive muscle biopsy sampling technique for directly quantifying the genetic worth of live lambs for health-beneficial omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA), intramuscular fat (IMF), and fat melting point (FMP). NGS of stearoyl-CoA desaturase (SCD), fatty acid binding protein-4 (FABP4), and fatty acid synthase (FASN) genes identified functional SNP with unique DNA marker signatures for TAW genetics. The SCD g.23881050T>C locus was significantly associated with IMF, C22:6n-3, and C22:5n-3; FASN g.12323864A>G locus with FMP, C18:3n-3, C18:1n-9, C18:0, C16:0, MUFA, and FABP4 g.62829478A>T locus with IMF. These add new knowledge, precision, and reliability in directly making early and informed decisions on live sheep selection and breeding for health-beneficial n-3 LC-PUFA, FMP, IMF and superior meat-eating quality at the farmgate level. The findings provide evidence that significant associations exist between SNP of lipid metabolism genes and n-3 LC-PUFA, IMF, and FMP, thus underpinning potential marker-assisted selection for meat-eating quality traits in TAW lambs.
Collapse
Affiliation(s)
- Shedrach Benjamin Pewan
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia; (S.B.P.); (J.R.O.); (F.W.M.); (R.C.E.); (R.T.K.)
- National Veterinary Research Institute, Private Mail Bag 01 Vom, Plateau State, Nigeria
| | - John Roger Otto
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia; (S.B.P.); (J.R.O.); (F.W.M.); (R.C.E.); (R.T.K.)
| | - Roger Huerlimann
- Marine Climate Change Unit, Okinawa Institute of Science and Technology, 1919-1 Tancha, Onna-son, Okinawa 904-0495, Japan;
- Centre for Sustainable Tropical Fisheries and Aquaculture and Centre for Tropical Bioinformatics and Molecular Biology, College of Science and Engineering, James Cook University, Townsville, QLD 4811, Australia;
| | - Alyssa Maree Budd
- Centre for Sustainable Tropical Fisheries and Aquaculture and Centre for Tropical Bioinformatics and Molecular Biology, College of Science and Engineering, James Cook University, Townsville, QLD 4811, Australia;
| | - Felista Waithira Mwangi
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia; (S.B.P.); (J.R.O.); (F.W.M.); (R.C.E.); (R.T.K.)
| | - Richard Crawford Edmunds
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia; (S.B.P.); (J.R.O.); (F.W.M.); (R.C.E.); (R.T.K.)
| | | | - Michelle Lauren Elizabeth Henry
- Gundagai Meat Processors, 2916 Gocup Road, South Gundagai, NSW 2722, Australia;
- Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, Australia
| | - Robert Tumwesigye Kinobe
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia; (S.B.P.); (J.R.O.); (F.W.M.); (R.C.E.); (R.T.K.)
| | - Oyelola Abdulwasiu Adegboye
- Public Health and Tropical Medicine Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia;
| | - Aduli Enoch Othniel Malau-Aduli
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia; (S.B.P.); (J.R.O.); (F.W.M.); (R.C.E.); (R.T.K.)
- Correspondence: ; Tel.: +61-747-815-339
| |
Collapse
|
4
|
Lipid Oxidation and Colour Stability of Lamb and Yearling Meat (Muscle Longissimus Lumborum) from SheepSupplemented with Camelina-Based Diets after Short-,Medium-, and Long-Term Storage. Antioxidants (Basel) 2021; 10:antiox10020166. [PMID: 33499407 PMCID: PMC7912286 DOI: 10.3390/antiox10020166] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 01/12/2021] [Accepted: 01/19/2021] [Indexed: 11/16/2022] Open
Abstract
This study investigated the impact of feeding pelleted diets containing camelina (Camelina sativa L. Crantz) hay (CAHP) or camelina meal (CAMP) as a supplement compared with a control pellet (CONP) diet, without vitamin E fortification. The fatty acid profile, retail colour, and lipid oxidative stability of lamb and yearling meat (m. longissimus lumborum) stored for short-, medium-, or long-periods (2 days (fresh), 45 days and 90 days) under chilled to semi-frozen conditions were determined. The CAMP diet altered key fatty acids (p < 0.05) in a nutritionally beneficial manner for human health compared to the other diets, with increased total omega-3, decreased omega-6 fatty acids and decreased omega-6/omega-3 ratio of muscle. Muscle vitamin E concentration was lower (p < 0.05) for both camelina diets (CAMP and CAHP) when compared with the CONP diet, with the average concentrations less than 1 mg/kg muscle for all three treatments. Animal type and storage length were factors that all affected (p < 0.05) colour and lipid oxidative stability of meat. These results emphasise the importance of vitamin E concentration in meat stored for extended periods under semi-frozen conditions to maintain desirable meat colour during retail display, and to avoid off-flavour development of the cooked meat.
Collapse
|
5
|
Pewan SB, Otto JR, Kinobe RT, Adegboye OA, Malau-Aduli AEO. MARGRA Lamb Eating Quality and Human Health-Promoting Omega-3 Long-Chain Polyunsaturated Fatty Acid Profiles of Tattykeel Australian White Sheep: Linebreeding and Gender Effects. Antioxidants (Basel) 2020; 9:E1118. [PMID: 33198363 PMCID: PMC7697536 DOI: 10.3390/antiox9111118] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 11/06/2020] [Accepted: 11/11/2020] [Indexed: 12/17/2022] Open
Abstract
Health-conscious consumers increasingly demand healthier, tastier, and more nutritious meat, hence the continuous need to meet market specifications and demand for high-quality lamb. We evaluated the longissimus dorsi muscle of 147 Tattykeel Australian White (TAW) sheep fed on antioxidant-rich ryegrass pastures exclusive to MAGRA lamb brand for meat eating quality parameters of intramuscular fat (IMF) content, fat melting point (FMP) and omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA). The aim was to assess the impact of linebreeding and gender on pasture-fed lamb eating quality and to test the hypothesis that variation in healthy lamb eating quality is a function of lamb gender and not its antioxidant status or inbreeding coefficient (IC). After solid-phase extraction and purification, phenolics and antioxidant enzyme activities were analysed by high-performance liquid chromatography and mass spectrometry. IMF and fatty acid composition were determined using solvent extraction and gas chromatography, respectively. IC was classified into low (0-5%), medium (6-10%) and high (>10%) and ranged from 0-15.6%. FMP and IMF ranged from 28 to 39 °C and 3.4% to 8.2%, with overall means of 34.6 ± 2.3 °C and 4.4 ± 0.2%, respectively, and n-3 LC-PUFA ranged from "source" to "good source" levels of 33-69 mg/100 g. Ewes had significantly (P ˂ 0.0001) higher IMF, C22:5n-3 (DPA), C22:6n-3 (DHA), C18:3n-6, C20:3, C22:4n-6, C22:5n-6, total monounsaturated (MUFA), PUFA and Σn-3 fatty acids and lower total saturated fatty acids (SFA) and FMP, than rams. As IC increased, there were no differences in FMP and IMF. Folin-Ciocalteu total phenolics, ferric reducing antioxidant power and antioxidant activities of glutathione peroxidase, catalase and superoxide dismutase enzymes did not differ by either gender or IC. This study provides evidence that IC is inconsequential in affecting antioxidant status, IMF, FMP and n-3 LC-PUFA in linebred and pasture-fed TAW sheep because the observed variation in individual fatty acids was mainly driven by gender differences between ewes and rams, hence the need to accept the tested hypothesis. This finding reinforces the consistent healthy eating quality of MARGRA lamb brand from TAW sheep regardless of its linebred origin.
Collapse
Affiliation(s)
- Shedrach Benjamin Pewan
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia; (S.B.P.); (J.R.O.); (R.T.K.)
- National Veterinary Research Institute, Private Mail Bag 01 Vom, Plateau State, Nigeria
| | - John Roger Otto
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia; (S.B.P.); (J.R.O.); (R.T.K.)
| | - Robert Tumwesigye Kinobe
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia; (S.B.P.); (J.R.O.); (R.T.K.)
| | - Oyelola Abdulwasiu Adegboye
- Australian Institute of Tropical Health and Medicine, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia;
| | - Aduli Enoch Othniel Malau-Aduli
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia; (S.B.P.); (J.R.O.); (R.T.K.)
| |
Collapse
|
6
|
Ponnampalam EN, Jacobs JL, Knight MI, Plozza TE, Butler KL. Understanding the action of muscle iron concentration on dark cutting: An important aspect affecting consumer confidence of purchasing meat. Meat Sci 2020; 167:108156. [PMID: 32428808 DOI: 10.1016/j.meatsci.2020.108156] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 04/21/2020] [Accepted: 04/21/2020] [Indexed: 11/15/2022]
Abstract
We investigated the association of muscle iron concentration, in addition to ultimate pH (pHU), on dark meat formation in sheep of different breeds fed forage-based diets. At 1 h simulated display, redness of meat (a*-value) increased (P < .0001) by about 3 units as the iron concentration increased from 10 to 22 mg/kg of meat, whereas the a*-value decreased by 2 units as pHU increased from 5.5 to 6.2 in fresh meat (P < .0001). After 90 days storage the corresponding responses were about 2 units increase for iron concentration and about 1 unit decrease for pHU, respectively. The results clearly show that increased muscle iron concentration was strongly associated with reduced dark cutting in fresh and stored meat evaluated at 1 h simulated display. We conclude that it may be desirable to measure iron concentration, along with pHU, for evaluation of the potential for carcasses to produce dark cutting meat, and for the meat to turn brown during display.
Collapse
Affiliation(s)
- Eric N Ponnampalam
- Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Bundoora, VIC 3083, Australia.
| | - Joe L Jacobs
- Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Ellinbank, VIC 3821, Australia; Centre for Agricultural Innovation, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, VIC 3010, Australia
| | - Matthew I Knight
- Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Hamilton, VIC 3300, Australia
| | - Tim E Plozza
- Chemistry, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Macleod, VIC 3085, Australia
| | - Kym L Butler
- Biometrics, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Hamilton, VIC 3300, Australia
| |
Collapse
|
7
|
Jacob R. Implications of the variation in bloom properties of red meat: A review. Meat Sci 2019; 162:108040. [PMID: 31927436 DOI: 10.1016/j.meatsci.2019.108040] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 12/19/2019] [Accepted: 12/20/2019] [Indexed: 01/11/2023]
Abstract
This review aimed to examine the literature about blooming to determine any practical implications for meat colour and colour stability. Blooming is critical to surface colour in addition to pigment and achromatic factors and causes meat to become lighter (higher L*) and redder (higher a*) due to the formation of oxymyoglobin (OMb). Bloom depth of red meat varies in the range of about 1-12 mm due to a range of extrinsic factors notably oxygen partial pressure, temperature and time post slicing. A range of intrinsic factors also affect bloom acting via the oxygen consumption rate of mitochondria and metmyoglobin (MMb) reductase activity post mortem, such as post mortem age, muscle type, rigor temperature, ultimate pH (pHu), genotype and vitamin E status. These sources of variation have implications for measurement protocols and commercial applications for colour and colour stability. Development of a rapid method to measure bloom depth would enable assessment of bloom independently of surface colour.
Collapse
Affiliation(s)
- Robin Jacob
- Department of Primary Industry and Regional Development, Baron Hay Court, South Perth, Western Australia 6151, Australia.
| |
Collapse
|
8
|
The effect of electrical stimulation and tenderstretching on colour and oxidation traits of alpaca (Vicunga pacos) meat. Meat Sci 2019; 156:125-130. [PMID: 31154205 DOI: 10.1016/j.meatsci.2019.05.026] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2019] [Revised: 05/24/2019] [Accepted: 05/24/2019] [Indexed: 12/11/2022]
Abstract
The effects of tenderstretching (TS; carcase suspension by the pelvic bone) combined with medium voltage electrical stimulation (ES) on alpaca colour and oxidative traits was investigated. Castrated huacya alpacas were processed and treatments applied to the 36 split carcases, in a 2 × 2 factorial arrangement (Achilles hung; AH/TS and ES/non-ES). After 24 h chilling, colour stability analysis and thiobarbituric acid reactive substances evaluation (TBARS) was conducted on samples of longissimus and adductor femoris. An additional 30 cm of longissimus was prepared for TBARS evaluation and sensory assessment using an untrained consumer panel. Electrical stimulation increased lipid oxidation within the longissimus. However, overall oxidation levels were extremely low and as a result ES effects on oxidation were not detected at the consumer level. Therefore, the combined processing treatments did not dramatically impact alpaca meat eating quality or colour stability. Results also indicate that alpaca displays advantageous colour and oxidation traits when compared to other red meats.
Collapse
|
9
|
Coombs CE, Holman BW, Collins D, Friend MA, Hopkins DL. Effects of chilled-then-frozen storage (up to 52 weeks) on lamb M. longissimus lumborum quality and safety parameters. Meat Sci 2017; 134:86-97. [DOI: 10.1016/j.meatsci.2017.07.017] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2017] [Revised: 06/14/2017] [Accepted: 07/24/2017] [Indexed: 11/17/2022]
|
10
|
Asadollahi S, Sari M, Erafanimajd N, Kiani A, Ponnampalam E. Supplementation of sugar beet pulp and roasted canola seed in a concentrate diet altered carcass traits, muscle ( longissimus dorsi ) composition and meat sensory properties of Arabian fattening lambs. Small Rumin Res 2017. [DOI: 10.1016/j.smallrumres.2017.05.012] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
11
|
Parvar R, Ghoorchi T, Shargh MS. Influence of dietary oils on performance, blood metabolites, purine derivatives, cellulase activity and muscle fatty acid composition in fattening lambs. Small Rumin Res 2017. [DOI: 10.1016/j.smallrumres.2017.03.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
12
|
De Brito GF, Holman BWB, McGrath SR, Friend MA, van de Ven R, Hopkins DL. The effect of forage-types on the fatty acid profile, lipid and protein oxidation, and retail colour stability of muscles from White Dorper lambs. Meat Sci 2017; 130:81-90. [PMID: 28441536 DOI: 10.1016/j.meatsci.2017.04.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2016] [Revised: 03/22/2017] [Accepted: 04/02/2017] [Indexed: 11/30/2022]
Abstract
The aim of this study was to evaluate the effect of different forage-types on lamb meat quality parameters. White Dorper lambs that had grazed five forage-types, were slaughtered commercially. At 24h post-mortem, the m. longissimus lumborum (LL) was removed from one side, sliced into three equal sub-samples, vacuum packaged and assigned to ageing periods (5, 12 or 40days); the other side of LL was aged for 5days. The m. adductor femoris was used for fatty acid analysis. Lambs fed chicory+arrowleaf clover had the highest concentration of health claimable omega-3 fatty acids and the lowest omega-6:omega-3 fatty acid ratio. Forage-types with higher vitamin E content showed lower lipid oxidation levels independent of ageing period. Forage-type and ageing period did not influence the redness, yellowness, chroma or reflectance ratio (630nm÷580nm) of displayed meat. Chicory+arrowleaf clover gave the best results to improve the fatty acid content of lamb meat.
Collapse
Affiliation(s)
- Gerlane F De Brito
- Faculty of Veterinary and Agricultural Sciences, São Paulo State University, Via de Acesso Prof. Paulo Donato Castelane, s/n - Vila Industrial, 14884-900 Jaboticabal, Brazil; Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia.
| | - Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia; Graham Centre for Agricultural Innovation, Pugsley Place, Wagga Wagga, NSW 2650, Australia
| | - Shawn R McGrath
- School of Animal and Veterinary Science, Charles Sturt University, Wagga Wagga, NSW 2650, Australia; Graham Centre for Agricultural Innovation, Pugsley Place, Wagga Wagga, NSW 2650, Australia
| | - Michael A Friend
- School of Animal and Veterinary Science, Charles Sturt University, Wagga Wagga, NSW 2650, Australia; Graham Centre for Agricultural Innovation, Pugsley Place, Wagga Wagga, NSW 2650, Australia
| | - Remy van de Ven
- NSW Department of Primary Industries, Orange Agricultural Institute, Orange, NSW 2800, Australia
| | - David L Hopkins
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia; Graham Centre for Agricultural Innovation, Pugsley Place, Wagga Wagga, NSW 2650, Australia
| |
Collapse
|
13
|
Coombs CE, Holman BW, Friend MA, Hopkins DL. Long-term red meat preservation using chilled and frozen storage combinations: A review. Meat Sci 2017; 125:84-94. [DOI: 10.1016/j.meatsci.2016.11.025] [Citation(s) in RCA: 89] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2016] [Revised: 11/25/2016] [Accepted: 11/29/2016] [Indexed: 10/20/2022]
|
14
|
Feeding microalgae increases omega 3 fatty acids of fat deposits and muscles in light lambs. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2016.12.009] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
15
|
Dávila-Ramírez JL, Avendaño-Reyes L, Macías-Cruz U, Peña-Ramos EA, Islava-Lagarda TY, Zamorano-García L, Valenzuela-Melendres M, Camou JP, González-Ríos H. Fatty acid composition and physicochemical and sensory characteristics of meat from ewe lambs supplemented with zilpaterol hydrochloride and soybean oil. ANIMAL PRODUCTION SCIENCE 2017. [DOI: 10.1071/an15311] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The effects of supplementation of zilpaterol hydrochloride (ZH; 0 or 10 mg/lamb daily) and soybean oil (SBO; 0% or 6%) on carcass traits, body fat deposition, chemical, physicochemical, sensory quality, and fatty acid composition of the longissimus thoracis muscle (LTM) of ewe lambs were studied using a randomised complete design with a 2 × 2 factorial arrangement. After a 32-day feeding period, all ewes were slaughtered and LTM collected. Interactions between ZH × SBO were not observed (P > 0.05) for any of the variables evaluated. Feedlot performance was not modified (P > 0.05) by ZH and SBO supplementation. Biological yield and hot carcass weight were increased by ZH supplementation (P < 0.05). ZH and SBO supplementation did not alter body fat deposition (kidney, pelvic and heart, renal, thickness and intramuscular fat) and the empty bodyweight (P > 0.05). Meanwhile, feeding ZH decreased colour parameters (L*, a*, b* and CHROMA) (P < 0.05), but not others characteristics of LTM (P > 0.05). Sensory panelists observed an increase in appearance (P < 0.001) by ZH supplementation. Additionally, ZH decreased (P < 0.05) the content of C20:5n3 (eicosapentaenoic acid), C22:6n-3 (docosahexaenoic acid) and total omega-3 fatty acids, compared with the zero ZH group. Physicochemicals and sensory characteristics, and fatty acid composition of meat were not modified by SBO (P > 0.05). In conclusion, ZH supplementation to ewe lambs increased biological yield and hot carcass weight, without changes in body fat deposition and decreased eicosapentaenoic acid, docosahexaenoic acid and omega-3 contents and caused a decrease in colour of LTM. However, feeding SBO caused no changes in the carcass or meat quality traits and minimal changes in fatty acid composition of LTM.
Collapse
|
16
|
Toteda F, Maria Facciolongo A, Vicenti A, Melodia L, Bozzo F. Effect of type of suckling and polyunsaturated fatty acid use on lamb production.1. Productive performances and quanti-qualitative characteristics of the carcass. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2004.71] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
17
|
Effects of enriching goat meat with n − 3 polyunsaturated fatty acids on meat quality and stability. Small Rumin Res 2016. [DOI: 10.1016/j.smallrumres.2016.01.001] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
18
|
Pouzo L, Descalzo A, Zaritzky N, Rossetti L, Pavan E. Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed. Meat Sci 2016; 111:1-8. [DOI: 10.1016/j.meatsci.2015.07.026] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2015] [Revised: 07/28/2015] [Accepted: 07/29/2015] [Indexed: 10/23/2022]
|
19
|
Lamb meat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5mm v. 25mm). Meat Sci 2015; 100:202-8. [DOI: 10.1016/j.meatsci.2014.10.006] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2014] [Revised: 10/01/2014] [Accepted: 10/06/2014] [Indexed: 11/18/2022]
|
20
|
Callejas-Cárdenas AR, Caro I, Blanco C, Villalobos-Delgado LH, Prieto N, Bodas R, Giráldez FJ, Mateo J. Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic display. Meat Sci 2014; 98:646-51. [PMID: 25089789 DOI: 10.1016/j.meatsci.2014.06.036] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2014] [Revised: 06/10/2014] [Accepted: 06/23/2014] [Indexed: 10/25/2022]
Abstract
The effects of vacuum ageing on the quality changes of lamb steaks during retail display were assessed. Biceps femoris and Quadriceps femoris muscles from thirty early fattening lambs fed barley straw and concentrate or alfalfa and concentrate were used. Half of the muscles were vacuum aged for three weeks (VA), and the other half were not aged (control). Control and VA muscles were sliced and aerobically displayed. Weight loss, pH, aldehyde contents, instrumental color characteristics and color acceptance were measured at display days 1, 3, 7 and 14. At day 1 redness was higher in VA lamb. However, redness of VA lamb decreases more rapidly during further storage. Redness and color acceptance decreased in VA lamb from day 3, whereas in not-aged lamb the decrease was observed from day 7 onwards. From days 7 to 14 a drop of color acceptance accompanied by an increase in pH and a decrease in lightness was observed in control and VA lamb.
Collapse
Affiliation(s)
- Aída R Callejas-Cárdenas
- Departamento de Higiene y Tecnología de los Alimentos, Universidad de León, Campus de Vegazana s/n 24071, León, Spain
| | - Irma Caro
- Departamento de Higiene y Tecnología de los Alimentos, Universidad de León, Campus de Vegazana s/n 24071, León, Spain; Departamento de Pediatría, Inmunología, Obstetricia-Ginecología Nutrición-Bromatología, Psiquiatría e Historia de la Ciencia, Universidad de Valladolid, Avenida de Ramón y Cajal, 7, 47005 Valladolid, Spain
| | - Carolina Blanco
- Instituto de Ganadería de Montaña (CSIC-Universidad de León), E-24346 Grulleros, León, Spain
| | - Luz H Villalobos-Delgado
- Departamento de Higiene y Tecnología de los Alimentos, Universidad de León, Campus de Vegazana s/n 24071, León, Spain; Institute of Agroindustry, Technological University of the Mixteca, Carretera a Acatlima, km. 2.5, Huajuapan de León, Oaxaca, Mexico
| | - Nuria Prieto
- Lacombe Research Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - Raúl Bodas
- Instituto Tecnológico Agrario de Castilla y León, Subdirección de Investigación y Tecnología, Finca Zamadueñas, Ctra. Burgos, km 119, 47071 Valladolid, Spain
| | - Francisco J Giráldez
- Instituto de Ganadería de Montaña (CSIC-Universidad de León), E-24346 Grulleros, León, Spain
| | - Javier Mateo
- Departamento de Higiene y Tecnología de los Alimentos, Universidad de León, Campus de Vegazana s/n 24071, León, Spain.
| |
Collapse
|
21
|
The Synergism of Biochemical Components Controlling Lipid Oxidation in Lamb Muscle. Lipids 2014; 49:757-66. [DOI: 10.1007/s11745-014-3916-5] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2013] [Accepted: 05/09/2014] [Indexed: 12/17/2022]
|
22
|
Jacob RH, D'Antuono MF, Gilmour AR, Warner RD. Phenotypic characterisation of colour stability of lamb meat. Meat Sci 2014; 96:1040-8. [DOI: 10.1016/j.meatsci.2012.11.031] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2012] [Revised: 11/05/2012] [Accepted: 11/06/2012] [Indexed: 11/26/2022]
|
23
|
Chauhan SS, Celi P, Ponnampalam EN, Leury BJ, Liu F, Dunshea FR. Antioxidant dynamics in the live animal and implications for ruminant health and product (meat/milk) quality: role of vitamin E and selenium. ANIMAL PRODUCTION SCIENCE 2014. [DOI: 10.1071/an14334] [Citation(s) in RCA: 66] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The global population is predicted to grow to over 9 billion by the middle of 21st century, with 70% of people living in urban areas, and food demand is projected to grow by 70% by 2050. Climate change presents a series of challenges for global animal agriculture. As a result of thermal challenges associated with climate variability, availability of quality pasture, animal behaviour, physiological and immunological functions are potentially impacted. Oxidative status plays an important role in the regulation and maintenance of several physiological and immunological functions of the body. Ruminants are exposed to several environmental and metabolic challenges that can trigger oxidative stress. In this scenario, it is possible for an increase in free radical production and a depletion of antioxidant reserves, resulting in damage to lipids, proteins and DNA. Since oxidative stress can affect animal health and the quality of their products (meat/milk), antioxidant supplementation of ruminant diets represents a useful tool to sustain redox homeostasis when the ruminants are exposed to oxidative stress. This paper will examine the roles that oxidative stress plays in some physiological functions, and it will discuss the implications of antioxidant supplementation on ruminant health and production. Physiological levels of dietary antioxidants underpin efficient energy utilisation, optimal antioxidant potential, and balanced mitochondrial function to enhance protein deposition without impacting animal health. The research conducted over the last decade has improved the understanding of physiological functions of antioxidants, with selenium and vitamin E receiving particular attention. There is evidence that the functions of selenium and vitamin E extend beyond the classical antioxidant properties to immunomodulation especially when administered at higher doses than recommended. Improving the oxidative status of ruminants will play an important role in delivering high-quality milk and meat products to consumers. Considering the growing awareness among consumers of the benefits of antioxidant-rich food, there is a great opportunity for the livestock industries to focus on producing antioxidant-enriched milk and meat products or functional foods. Therefore, the premise of this paper is to review the recent developments in understanding antioxidant dynamics in ruminants and their role in reducing the impact of environmental stress and metabolic diseases. In addition, the paper will explore the putative implications that antioxidant supplementation has on the quality animal products and how the improved understanding can be best utilised to achieve efficient and sustainable animal production systems to ensure quality animal products for human consumption.
Collapse
|
24
|
Hopkins D, Lamb T, Kerr M, van de Ven R, Ponnampalam E. Examination of the effect of ageing and temperature at rigor on colour stability of lamb meat. Meat Sci 2013; 95:311-6. [DOI: 10.1016/j.meatsci.2013.04.041] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2013] [Revised: 04/04/2013] [Accepted: 04/08/2013] [Indexed: 10/26/2022]
|
25
|
Bekhit AEDA, Hopkins DL, Fahri FT, Ponnampalam EN. Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies. Compr Rev Food Sci Food Saf 2013; 12:565-597. [DOI: 10.1111/1541-4337.12027] [Citation(s) in RCA: 147] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2013] [Accepted: 06/06/2013] [Indexed: 01/12/2023]
Affiliation(s)
| | - David L. Hopkins
- NSW Dept. of Primary Industries; Centre for Red Meat and Sheep Development; PO Box 129; Cowra; NSW; Australia
| | - Fahri T. Fahri
- Australian Meat Processor Corp. Ltd., 460 Pacific Highway; St Leonards; NSW 2065; Australia
| | - Eric N. Ponnampalam
- Future Farming Systems Research Div.; Dept. of Primary Industries; Werribee; Victoria 3030; Australia
| |
Collapse
|
26
|
Incorporation of by-products of rosemary and thyme in the diet of ewes: effect on the fatty acid profile of lamb. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-012-1892-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
|
27
|
Ponnampalam EN, Butler KL, Burnett VF, McDonagh MB, Jacobs JL, Hopkins DL. Aged Vacuum Packaged Lamb Cuts Are Less Brown than Fresh Muscle Cuts under Simulated Retail Display. ACTA ACUST UNITED AC 2013. [DOI: 10.4236/fns.2013.48a018] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
28
|
Najafi M, Zeinoaldini S, Ganjkhanlou M, Mohammadi H, Hopkins D, Ponnampalam E. Performance, carcass traits, muscle fatty acid composition and meat sensory properties of male Mahabadi goat kids fed palm oil, soybean oil or fish oil. Meat Sci 2012; 92:848-54. [DOI: 10.1016/j.meatsci.2012.07.012] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2011] [Revised: 07/26/2012] [Accepted: 07/26/2012] [Indexed: 11/30/2022]
|
29
|
Jerónimo E, Alfaia CM, Alves SP, Dentinho MT, Prates JA, Vasta V, Santos-Silva J, Bessa RJ. Effect of dietary grape seed extract and Cistus ladanifer L. in combination with vegetable oil supplementation on lamb meat quality. Meat Sci 2012; 92:841-7. [DOI: 10.1016/j.meatsci.2012.07.011] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2010] [Revised: 06/28/2012] [Accepted: 07/25/2012] [Indexed: 10/28/2022]
|
30
|
Lipid and colour stability of M. longissimus muscle from lambs fed camelina or linseed as oil or seeds. Meat Sci 2012; 92:1-7. [DOI: 10.1016/j.meatsci.2012.03.011] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2011] [Revised: 03/15/2012] [Accepted: 03/16/2012] [Indexed: 11/22/2022]
|
31
|
Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs. Meat Sci 2012; 90:297-303. [DOI: 10.1016/j.meatsci.2011.07.014] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2011] [Revised: 07/14/2011] [Accepted: 07/18/2011] [Indexed: 11/21/2022]
|
32
|
Ponnampalam EN, Burnett VF, Norng S, Warner RD, Jacobs JL. Vitamin E and fatty acid content of lamb meat from perennial pasture or annual pasture systems with supplements. ANIMAL PRODUCTION SCIENCE 2012. [DOI: 10.1071/an11054] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The present study investigated the effect of a perennial lucerne and phalaris pasture, or annual pasture with lucerne hay and a range of supplements provided as pellets (700 g/day) on Vitamin E and fatty acid content of skeletal muscle and oxidative stability of lamb meat post-farm gate. Treatments were lambs grazing perennial pasture only (PP); lambs grazing annual pasture with lucerne hay and oat grain pellet supplement (AP); AP with cracked flaxseed (AP+FS); and AP with flaxmeal (AP+FM). After 7 weeks of feeding, lambs were slaughtered after an overnight fast. At 24 h post-slaughter, samples of muscle longissimus lumborum (LL) were collected for determination of fatty acid profile and antioxidant status, as measured by Vitamin E content. Samples were also collected for retail colour assessment of fresh meat at 24 h, 48 h, 72 h and 96 h of post-slaughter. Vitamin E content of the LL from lambs grazing PP was higher (5.9 v. 3.4 mg α-tocopherol/kg, P < 0.01) than that of lambs grazing other treatments. Long-chain n-3 and total n-3 fatty acid contents in the muscle were similar among treatment groups and adequate to claim as a source of n-3. Inclusion of oat grain at 245 g (AP) or at 175 g with flaxseed (AP+FS) or 175 g with flaxmeal (AP+FM) per day in the diet of lambs increased the linoleic acid content (P < 0.05) and the ratio of n-6 : n-3 (P < 0.007) in the LL, compared with lambs grazing PP. Oxidative stability of fresh meat evaluated by retail shelf life (retention of redness) and formation of lipid oxidative substance showed no differences among treatment groups and, as indicated by redness (a*-value) over a 96-h display, all values were within the range (>9.5) for quality meat over the time frame used in the present study. The results provided some evidence that inclusion of PP in the diets of lambs during dry seasons (late summer to autumn) is an effective tool of improving the Vitamin E content of muscle tissues at slaughter.
Collapse
|
33
|
Kasapidou E, Wood JD, Richardson RI, Sinclair LA, Wilkinson RG, Enser M. Effect of vitamin E supplementation and diet on fatty acid composition and on meat colour and lipid oxidation of lamb leg steaks displayed in modified atmosphere packs. Meat Sci 2011; 90:908-16. [PMID: 22177553 DOI: 10.1016/j.meatsci.2011.11.031] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2011] [Revised: 11/10/2011] [Accepted: 11/18/2011] [Indexed: 11/19/2022]
Abstract
Groups of 8 lambs were allocated to one of five concentrate diets supplemented with all-rac-α-tocopheryl acetate containing 30 (C30), 60 (C60), 120 (C120), 250 (C250) and 500 (C500) mg/kg dry matter. Two other groups were fed grass silage and 400 g/day concentrate with 60 (S60) or 500 (S500) mg α-tocopheryl acetate/kg dry matter. Within diet, vitamin E level did not affect growth performance or carcass characteristics. Basal diet did not affect final live weight, conformation and fatness scores. M. semimembranosus from S lambs contained more α-tocopherol than that of C lambs on the same intake and by day 6 in MAP (75%O2/25%CO2) chroma and a* were below acceptable levels in C30 lambs. TBARS were higher in C30 and C60 muscle than in other treatments (P<0.001) after 3 and 6 days display. Muscle fatty acid composition varied with basal diet but lipid oxidation depended more on vitamin E concentration with an initial concentration of 1.9 μg/g muscle preventing significant lipid oxidation.
Collapse
Affiliation(s)
- E Kasapidou
- School of Veterinary Science, University of Bristol, Langford, Bristol, UK
| | | | | | | | | | | |
Collapse
|
34
|
Pea (Pisum sativum L.) Seeds as an Alternative Dietary Protein Source for Broilers: Influence on Fatty Acid Composition, Lipid and Protein Oxidation of Dark and White Meats. J AM OIL CHEM SOC 2010. [DOI: 10.1007/s11746-010-1742-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
35
|
Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes’ diet. Meat Sci 2010; 85:82-8. [DOI: 10.1016/j.meatsci.2009.12.009] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2009] [Revised: 11/26/2009] [Accepted: 12/08/2009] [Indexed: 11/20/2022]
|
36
|
|
37
|
Polyunsaturated fats in meat from Merino, first- and second-cross sheep slaughtered as yearlings. Meat Sci 2009; 83:314-9. [DOI: 10.1016/j.meatsci.2009.05.018] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2009] [Revised: 05/26/2009] [Accepted: 05/27/2009] [Indexed: 11/21/2022]
|
38
|
Bessa R, Lourenço M, Portugal P, Santos-Silva J. Effects of previous diet and duration of soybean oil supplementation on light lambs carcass composition, meat quality and fatty acid composition. Meat Sci 2008; 80:1100-5. [DOI: 10.1016/j.meatsci.2008.05.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2008] [Revised: 03/18/2008] [Accepted: 05/01/2008] [Indexed: 10/22/2022]
|
39
|
Santé-Lhoutellier V, Engel E, Gatellier P. Assessment of the influence of diet on lamb meat oxidation. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.11.081] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
40
|
Wistuba T, Kegley E, Apple J, Rule D. Feeding feedlot steers fish oil alters the fatty acid composition of adipose and muscle tissue. Meat Sci 2007; 77:196-203. [DOI: 10.1016/j.meatsci.2007.03.002] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2006] [Revised: 02/28/2007] [Accepted: 03/01/2007] [Indexed: 11/16/2022]
|
41
|
Wistuba TJ, Kegley EB, Apple JK, Davis ME. Influence of fish oil supplementation on growth and immune system characteristics of cattle. J Anim Sci 2007; 83:1097-101. [PMID: 15827255 DOI: 10.2527/2005.8351097x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
A study was conducted to determine the effects of supplemental fish oil on growth performance and immune system characteristics of beef calves. The grazing phase (78 d) used 48 yearling crossbred steers (231 +/- 22 kg initial BW) grazing 0.45-ha mixed-grass pastures (four per treatment) supplemented with 1.82 kg/d (as-fed basis) of the diets. Diets consisted of 1) corn-based supplement; 2) corn-based supplement with 1.5% (as-fed basis) fish oil; 3) wheat midd-based supplement; and 4) wheat midd-based supplement with 1.5% fish oil. On d 78, all calves were bled by jugular venipuncture, and blastogenic response of peripheral blood lymphocytes to phytohemagglutinin, concanavalin A, and pokeweed mitogen was measured. Fish oil supplementation negatively affected ADG with the corn-based supplement, but it had no effect when added to the wheat midd-based supplement (base-supplement x fish oil interaction; P < 0.03). Isolated lymphocytes from calves fed the corn-based supplement with fish oil had a greater response to stimulation with concanavalin A than did lymphocytes from calves fed the corn-based supplement alone, but there was no effect of fish oil addition to the wheat midd-based supplement (base-supplement x fish oil interaction; P < 0.01). During the growing phase, the 48 steers (352 +/- 32 kg initial BW) from the grazing phase were moved to drylot pens and were stratified by BW and previous dietary treatment (three calves per pen; eight pens per dietary treatment) for a 56-d growing trial. Dietary treatments consisted of 1) control, and 2) the control diet with 3% (as-fed basis) fish oil. Calves supplemented with fish oil had decreased ADG, ADFI, and G:F (P < or = 0.02) compared with controls. Fish oil supplementation during the grazing phase modulated the immune system; however, the decreased growth performance associated with fish oil in both trials may limit its practical use as an immune stimulant.
Collapse
Affiliation(s)
- T J Wistuba
- Department of Animal Science, University of Arkansas, Fayetteville, 72701, USA
| | | | | | | |
Collapse
|
42
|
Nutritional and sensory quality of porcine raw meat, cooked ham and dry-cured shoulder as affected by dietary enrichment with docosahexaenoic acid (DHA) and α-tocopheryl acetate. Meat Sci 2007; 76:377-84. [DOI: 10.1016/j.meatsci.2006.12.007] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2006] [Revised: 12/05/2006] [Accepted: 12/06/2006] [Indexed: 11/23/2022]
|
43
|
Hutchison S, Kegley EB, Apple JK, Wistuba TJ, Dikeman ME, Rule DC. Effects of adding poultry fat in the finishing diet of steers on performance, carcass characteristics, sensory traits, and fatty acid profiles. J Anim Sci 2006; 84:2426-35. [PMID: 16908647 DOI: 10.2527/jas.2005-446] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Use of poultry fat in the finishing diets of steers has not been studied as a potential source of added energy. Therefore, 60 Angus crossbred steers were fed 1 of 3 dietary treatments consisting of 1) a corn-soybean meal control diet devoid of added fat; 2) the control diet formulated with 4% tallow; or 3) the control diet formulated with 4% poultry fat. Addition of fat did not (P = 0.17) affect ADG for the 112-d study. The inclusion of tallow in the diet reduced (P < 0.05) ADFI of steers compared with those on the control diet; however, ADFI of steers fed poultry fat did not differ from those fed the control (P = 0.06) or the tallow (P = 0.36) diets. At d 55, steers consuming either fat source had improved (P < 0.05) G:F compared with steers fed the control diet. For the entire 112 d, steers consuming the poultry fat diet gained more efficiently (P < 0.05) than the control steers, and the tallow-fed steers were intermediate and not different from the other groups (P > or = 0.14). The inclusion of fat in the diet did not (P > or = 0.15) affect carcass characteristics. Steaks from the steers consuming diets with added fat were darker (lower L* value; P < 0.05) than the controls; however, dietary treatments did not (P > or = 0.10) affect any other objective color measurements or discoloration scores during retail display. Thiobarbituric acid reactive substances for LM steaks did not differ (P = 0.21) by dietary treatment. The cooked LM steaks from steers fed poultry fat did not (P > or = 0.80) differ in juiciness or flavor intensity from steaks of steers fed the control or tallow diets. There were also no differences (P = 0.18) in off flavors as a result of added dietary fat. In the LM and adipose tissue, percentages of total SFA were increased (P = 0.05) by adding supplemental fat to the diet, regardless of source. In the LM, total MUFA were decreased (P = 0.02) by adding supplemental fat. Conversely, diet did not (P > or = 0.14) affect the proportions of total PUFA in either tissue or total MUFA in the adipose tissue. Results indicated that replacing beef tallow in finishing diets with poultry fat, a more economical energy source, had no detrimental effects on growth performance, carcass characteristics, retail display life, fatty acid profiles, or palatability.
Collapse
Affiliation(s)
- S Hutchison
- Department of Animal Science, University of Arkansas, Fayetteville, Arkansas 72701, USA
| | | | | | | | | | | |
Collapse
|
44
|
Nerín C, Tovar L, Djenane D, Camo J, Salafranca J, Beltran JA, Roncalés P. Stabilization of beef meat by a new active packaging containing natural antioxidants. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:7840-6. [PMID: 17002460 DOI: 10.1021/jf060775c] [Citation(s) in RCA: 127] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
A new antioxidant active packaging material for food has been designed and developed, consisting of a polypropylene film in which some natural antioxidants have been immobilized. The antioxidant properties of the new material have been tested by using both pure myoglobin and fresh beef steaks. Two different cell configurations (glass vial and Petri dish) and four different myoglobin concentrations-according to the common content of this compound in fresh meat and meat derivatives (1080, 1995, 3332, and 4414 microg g(-1), respectively)-have been evaluated in oxidation studies. Furthermore, three different concentrations of natural antioxidants in the film (designated as PR1, PR2, and PR3) were evaluated. Once myoglobin samples and the active films were introduced in the cell, they were exposed to cool white fluorescent light to accelerate oxidation for a period of time ranging from 5 to 30 days. Remaining myoglobin concentration was measured by molecular absorption UV-vis spectrophotometry at 409 nm. Organoleptic properties and color, texture, and physical characteristics of fresh meat packaged with the new active film have also been measured to evaluate the shelf life of the packaged meat. Results showed that, compared to normal polypropylene, the active film containing natural antioxidants efficiently enhanced the stability of both myoglobin and fresh meat against oxidation processes, thus being a promising way to extend the shelf life of fresh meat.
Collapse
Affiliation(s)
- Cristina Nerín
- Department of Analytical Chemistry, Aragon Institute of Engineering Research I3A, CPS-University of Zaragoza, Torres Quevedo Building, C/María de Luna 3, E-50018 Zaragoza, Spain.
| | | | | | | | | | | | | |
Collapse
|
45
|
Santos-Silva J, Mendes I, Portugal P, Bessa R. Effect of particle size and soybean oil supplementation on growth performance, carcass and meat quality and fatty acid composition of intramuscular lipids of lambs. ACTA ACUST UNITED AC 2004. [DOI: 10.1016/j.livprodsci.2004.02.013] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
46
|
Channon HA, Trout GR. Effect of tocopherol concentration on rancidity development during frozen storage of a cured and an uncured processed pork product. Meat Sci 2002; 62:9-17. [DOI: 10.1016/s0309-1740(01)00221-2] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2001] [Revised: 10/22/2001] [Accepted: 10/22/2001] [Indexed: 11/24/2022]
|
47
|
Ponnampalam EN, Sinclair AJ, Egan AR, Ferrier GR, Leury BJ. Dietary manipulation of muscle long-chain omega-3 and omega-6 fatty acids and sensory properties of lamb meat. Meat Sci 2002; 60:125-32. [DOI: 10.1016/s0309-1740(01)00113-9] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2000] [Accepted: 04/18/2001] [Indexed: 11/17/2022]
|