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Yang B, Li X, Mesalam NM, Elsadek MF, Abdel-Moneim AME. The impact of dietary supplementation of polysaccharide derived from Polygonatum sibiricum on growth, antioxidant capacity, meat quality, digestive physiology, and gut microbiota in broiler chickens. Poult Sci 2024; 103:103675. [PMID: 38593546 PMCID: PMC11016799 DOI: 10.1016/j.psj.2024.103675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 03/13/2024] [Accepted: 03/14/2024] [Indexed: 04/11/2024] Open
Abstract
Polygonatum sibiricum polysaccharide (PSP) has demonstrated diverse medicinal properties, extensively researched for human applications. Nonetheless, there is a lack of studies investigating the potential advantages of PSP in poultry farming. The present study investigated the impact of incorporating PSP into broiler diets on their growth performance, meat quality, blood metabolites, antioxidative status, and ileal histomorphology. Two hundred and forty-one-day-old male Ross-308 broiler chicks (44.98 ± 0.79 g) were randomly assigned to 3 experimental groups, with 8 replicates of 10 birds each. The birds were fed diets supplemented with PSP at 0, 400, and 800 mg/kg (control, PSP400, and PSP800, respectively). The results revealed a linear (P > 0.05) improvement in body weight gain, European production efficiency index, and feed conversion ratio during the grower (22-35 d) and overall periods (1-35 d). The pH levels in the ingluvies, ileum, and cecum exhibited a linear reduction (P > 0.05) in the PSP800 group at d 21 and d 35, respectively. Villus height and crypt depth were increased in the PSP400 and PSP800 groups compared to the control group. PSP400 and PSP800 groups exhibited decreased hydrogen peroxide (H2O2) levels and increased total antioxidant capacity (TAC) at 21 d, while at 35 d, TAC and sulfhydryl concentrations were elevated, and H2O2 was reduced only in the PSP800 group compared to the untreated one. No significant variations between the groups at the phylum and genus levels were observed, with Bacteroidetes and Firmicutes being the dominant phyla. However, PSP supplementation notably augmented Firmicutes and Verrucomicrobiota while reducing Euryarchaeota and Proteobacteria. At the genus level, there was an increase in Akkermansia, Alistipes, CHKCI001, Erysipelatoclostridium, and a decrease in Methanobrevibacter. Conclusively, incorporating PSP into broiler diets, particularly at a dosage of 800 mg/kg, improved growth performance, antioxidant capacity, and intestinal architecture and resulted in alterations in cecal microbiota without discernible impacts on digestive function and meat quality criteria.
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Affiliation(s)
- Bing Yang
- College of Animal Science, Anhui Science and Technology University, Fengyang 233100, China; Longyan University & Fujian Provincial Key Laboratory for Prevention and Control of Animal Infectious Diseases and Biotechnology, Longyan University, Longyan 364012, China
| | - Xiaofeng Li
- College of Animal Science, Anhui Science and Technology University, Fengyang 233100, China
| | - Noura M Mesalam
- Biological Applications Department, Nuclear Research Center, Egyptian Atomic Energy Authority, Abu Zaabal 13759, Egypt
| | - Mohamed Farouk Elsadek
- Department of Biochemistry, College of Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Abdel-Moneim Eid Abdel-Moneim
- Biological Applications Department, Nuclear Research Center, Egyptian Atomic Energy Authority, Abu Zaabal 13759, Egypt.
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Liu J, Zheng Z, Wang N, Li G. Plasma-Droplet Fusion-Mass Spectrometry Reveals Sub-Millisecond Protein Unfolding Dynamics Induced by Reactive Oxygen Species. Anal Chem 2024; 96:2292-2296. [PMID: 38295309 DOI: 10.1021/acs.analchem.3c03419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2024]
Abstract
Investigating the connection between reactive oxygen species (ROS) and oxidative protein unfolding is critical to reveal the mechanisms underlying disease involving elevated ROS and protein misfolding. This could inform the development of therapeutics targeting cells based on their redox status. In this study, we developed a plasma-droplet fusion-mass spectrometry platform to rapidly assess protein resilience to ROS. This home-built system fuses ROS generated from the microplasma source with protein microdroplets from a tunable nanospray source. At the droplet-plasma intersection, ROS interact with proteins before entering the mass spectrometer for mass identification and structural characterization. Benefiting from the small-sized microdroplet with adjustable traveling velocity, the platform enables the first sub-millisecond kinetic study of ROS-induced protein unfolding, with a rate constant of approximately 1.81 ms-1. Capturing ROS-induced protein unfolding intermediates and the resultant ligand release dynamics can be extended to many more protein systems. We foresee broad applications for establishing previously undetected protein unfolding events when biologically impactful ROS are enriched in time and space with functional proteins and complexes.
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Affiliation(s)
- Jun Liu
- Tianjin Key Laboratory of Biosensing and Molecular Recognition, Research Center for Analytical Science, Frontiers Science Center for New Organic Matter, College of Chemistry, Nankai University, Tianjin 300071, China
| | - Zhen Zheng
- School of Pharmacy, Tianjin Medical University, Tianjin 300070, China
| | - Ning Wang
- Tianjin Key Laboratory of Biosensing and Molecular Recognition, Research Center for Analytical Science, Frontiers Science Center for New Organic Matter, College of Chemistry, Nankai University, Tianjin 300071, China
| | - Gongyu Li
- Tianjin Key Laboratory of Biosensing and Molecular Recognition, Research Center for Analytical Science, Frontiers Science Center for New Organic Matter, College of Chemistry, Nankai University, Tianjin 300071, China
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Bostami ABMR, Mun HS, Yang CJ. Longissimus dorsi Muscle's Chemical Composition, Fatty Acid Pattern, and Oxidative Stability in Korean Hanwoo Finishing Cattle Following Slaughtering and Stunning with or without Brain Disruption and State of Consciousness. Foods 2023; 12:foods12050928. [PMID: 36900443 PMCID: PMC10001086 DOI: 10.3390/foods12050928] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/31/2023] [Accepted: 02/02/2023] [Indexed: 02/24/2023] Open
Abstract
Handling during pre- and post-slaughter conditions can affect the quality and safety of meat. An experiment was conducted to compare slaughtering with or without a state of consciousness on Longissimus dorsi muscle's proximate composition, cholesterol content, fatty acid profile, and storage quality (pH, microbiology, and thiobarbituric acid reactive substances (TBARS) value) in Korean Hanwoo finishing cattle (KHFC). Twenty-four KHFC (three replications of four animals per replicate) were slaughtered following two methods: (1) SSUC: slaughtering by applying captive bolt stunning, brain disruption, and neck cutting with the animal in an unconscious state; and (2) SSCS: slaughtering by applying captive bolt stunning, without brain disruption, and neck cutting with the animal in a conscious state. General carcass traits, proximate composition (exempting higher ash content), and cholesterol content of the Longissimus dorsi muscle did not differ between slaughter treatments (SSCS vs. SSUS) (p > 0.05). The total SFA, UFA, PUFA, and MUFA values did not change for those subjected to different slaughtering types; however, some particular SFA values, namely lauric, myristic, and myristoleic acid, were diminished for the SSCS method as compared with the SSUC method (p < 0.05). The Longissimus dorsi muscle's pH value was elevated (p < 0.05), the microbial population tended to be diminished (p < 0.10), and the TBARS value was suppressed for the SSCS method relative to that of the SSUC method during 2 weeks of storage (p < 0.05). Thus, compared with the SSUC method, the SSCS method ensured splendid storage quality with some positive influence on the proximate composition (total ash content) and fatty acid profile (some specific saturated fatty acids) of the Longissimus dorsi muscle of KHFC.
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Affiliation(s)
- A. B. M. Rubayet Bostami
- Animal Nutrition and Feed Science Laboratory, Department of Animal Science and Technology, Sunchon National University, 255 Jungang-ro, Suncheon 57922, Jeollanam-do, Republic of Korea
- Department of Animal Science and Nutrition, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh
| | - Hong-Seok Mun
- Animal Nutrition and Feed Science Laboratory, Department of Animal Science and Technology, Sunchon National University, 255 Jungang-ro, Suncheon 57922, Jeollanam-do, Republic of Korea
- Department of Multimedia Engineering, Sunchon National University, 255 Jungang-ro, Suncheon 57922, Jeollanam-do, Republic of Korea
| | - Chul-Ju Yang
- Animal Nutrition and Feed Science Laboratory, Department of Animal Science and Technology, Sunchon National University, 255 Jungang-ro, Suncheon 57922, Jeollanam-do, Republic of Korea
- Interdisciplinary Program in IT-Bio Convergence System (BK 21 Plus), Suncheon National University, 255 Jungang-ro, Suncheon 57922, Jeollanam-do, Republic of Korea
- Correspondence:
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Effect of Cardamine violifolia on Plasma Biochemical Parameters, Anti-Oxidative Capacity, Intestinal Morphology, and Meat Quality of Broilers Challenged with Lipopolysaccharide. Animals (Basel) 2022; 12:ani12192497. [PMID: 36230240 PMCID: PMC9559526 DOI: 10.3390/ani12192497] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 09/16/2022] [Accepted: 09/17/2022] [Indexed: 11/30/2022] Open
Abstract
Cardamine violifolia is a newly discovered selenium (Se)-enriched plant rich in MeSeCys and SeCys and has a strong antioxidant capacity. This study aimed to investigate the effects of Cardamine violifolia on plasma biochemical indices, antioxidant levels, intestinal morphology, and meat quality of broilers under acute LPS-induced oxidative stress by comparing it with inorganic Se (sodaium selenite). A total of 240 one-day-old Ross 308 broilers were fed a basal diet and divided into four groups: (1) SeNa-SS, fed a diet supplied with 0.3 mg/kg Se from sodium selenite, and injected with 0.9% sterile saline, (2) SeCv-SS, fed a diet supplied with 0.3 mg/kg Se from Cardamine violifolia, and injected with 0.9% sterile saline, (3) SeNa-LPS, fed a diet supplied with 0.3 mg/kg Se from sodium selenite, and injected with 0.5 mg/kg LPS, (4) SeCv-LPS, fed a diet supplied with 0.3 mg/kg Se from Cardamine violifolia and injected with 0.5 mg/kg LPS. The experiment lasted for 42 days. Sterile saline or LPS was injected intraperitoneally two hours before slaughter, and blood and tissue samples were collected for testing. The results showed that compared with SeNa, SeCv significantly reduced the plasma levels of aspartate aminotransferase, alanine aminotransferase, and urea nitrogen after LPS challenge (p < 0.05), and increased the plasma levels of total antioxidant capacity and glutathione peroxidase, decreased malondialdehyde content in LPS-challenged broilers (p < 0.05). In addition, compared with SeNa, SeCv supplementation increased villus height and the ratio of villus height to crypt depth of jejunum and ileum after LPS challenge (p < 0.05). Additionally, SeCv could increase the redness of breast and thigh muscle, and decrease drip loss, cooking loss, and shear force (p < 0.05). In conclusion, our results indicated that supplementing with 0.3 mg/kg Se from Cardamine violifolia alleviated tissue injury after LPS challenge, increased antioxidant capacity, and improved meat quality of breast and thigh muscle after stress.
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de Souza MLR, Alda PC, Coradini MF, Chambo APS, Graton Mikcha JM, Takayama DM, Oliveira GG, Verdi R, Matiucci MA, Gasparino E, Feihrmann AC, dos Reis Goes ES. Processing and Storage Rather of Mortadella from Nile Tilapia Filleting Residues. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2094740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
| | - Paola Casagrande Alda
- Graduação em Zootecnia, Universidade Estadual de MaringáPrograma de Pós-, Maringá, Brazil
| | - Melina Franco Coradini
- Graduação em Zootecnia, Universidade Estadual de MaringáPrograma de Pós-, Maringá, Brazil
| | | | | | | | | | - Rafaela Verdi
- Graduação em Zootecnia, Universidade Estadual de MaringáPrograma de Pós-, Maringá, Brazil
| | | | - Eliane Gasparino
- Departamento de Zootecnia, Universidade Estadual de Maringá, Maringá, Brazil
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Combined effects of processing method and black garlic extract on quality characteristics, antioxidative and fatty acid profile of chicken breast. Poult Sci 2022; 101:101723. [PMID: 35172234 PMCID: PMC8851260 DOI: 10.1016/j.psj.2022.101723] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 12/31/2021] [Accepted: 01/09/2022] [Indexed: 11/23/2022] Open
Abstract
The combined effects of pretreated black garlic (BG) extract and various cooking methods were investigated. The chicken breast was prepared at a uniform size of 5 × 5 × 1.5 cm and randomly allocated into 12 treatment groups that were placed in solutions containing fresh BG extract (1:4, w/v) (positive control), distilled water (negative control), oven-dried BG, and encapsulated BG extract. They were subjected to cooking via sous-vide (SV), boiling, and retorting, for 1 h. Both the BG extract and the different cooking methods modified the physicochemical, antioxidative, and fatty acid profiles of the chicken breast. The antioxidative value was 1.83 to 11.59 times higher than the negative control, with extensive protection from lipid oxidation observed in the oven-dried BG extract, compared the fresh BG treatment. The maltodextrin-encapsulated extract prolonged the protection of the antioxidant BG compounds under high-temperature cooking, and thus, produced the highest antioxidative values. The increase in SFA percentage is a consequence of high-temperature cooking, mainly from the increased proportion of palmitic and stearic acids. A higher percentage of monounsaturated fatty acids and polyunsaturated fatty acids was observed under the SV cooking treatments that had BG extract prepared at any pretreatments. The BG lightly protected the linoleic acid during the retorting process. The BG extract treatment improved meat quality by lowering cooking loss (CL), improving water holding capacity (WHC), and provided better visual attributes. This study suggests that an appropriate cooking method, together with the addition of oven-dried BG extract in an either raw or encapsulated form, can improve the functional quality of chicken breast.
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Whalin JG, Liu L, Rankin SA, Zhang W, Richards MP. Color stability and lipid oxidation in pork sausage as affected by rosemary extract and phospholipase A
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: A possible role for depletion of neutral lipid hydroperoxides. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15997] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- James G. Whalin
- Department of Animal and Dairy Science, Meat Science and Animal Biologics Discovery Program University of Wisconsin‐Madison Madison Wisconsin USA
| | - Ling Liu
- Department of Animal and Dairy Science, Meat Science and Animal Biologics Discovery Program University of Wisconsin‐Madison Madison Wisconsin USA
| | - Scott A. Rankin
- Department of Food Science University of Wisconsin‐Madison Madison Wisconsin USA
| | - Wenjing Zhang
- Department of Animal and Dairy Science, Meat Science and Animal Biologics Discovery Program University of Wisconsin‐Madison Madison Wisconsin USA
| | - Mark P. Richards
- Department of Animal and Dairy Science, Meat Science and Animal Biologics Discovery Program University of Wisconsin‐Madison Madison Wisconsin USA
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Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham. Foods 2021; 10:foods10071506. [PMID: 34209860 PMCID: PMC8305926 DOI: 10.3390/foods10071506] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 06/25/2021] [Accepted: 06/25/2021] [Indexed: 11/17/2022] Open
Abstract
This study determined the effect of adding three concentrations of saffron (A: high, B: medium, and C: low) on vacuum-packaged dry-cured ham slices. The pH and the color coordinates were assessed at 0, 7, 14, 28 and 60 days of storage, and sensorial quality (visual appearance, odor and flavor) and safranal content were analyzed at 7, 14, 28 and 60 days. Saffron concentration did not significantly affect the pH or color (except in a* (redness) and b* (yellowness) at day 28; p < 0.001). Storage period affected pH values (p < 0.001) in all groups with a significant decline from day 28 (p < 0.05); the color coordinates showed a high stability (only L* (lightness) varied in the C group samples; p < 0.01). Sensorial quality did not vary with the time in any group. Significant differences were found among groups in visual appearance (p < 0.05) and flavor (p < 0.001) at day 14 and in odor at day 14, 28, and 60. In general, the C group samples obtained the highest scores. Safranal content varied significantly with the time in a different way in each group, with differences among groups at day 14 and 60 (p < 0.001).
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Barido FH, Lee SK. Changes in proteolytic enzyme activities, tenderness-related traits, and quality properties of spent hen meat affected by adenosine 5'-monophosphate during cold storage. Poult Sci 2021; 100:101056. [PMID: 33744615 PMCID: PMC8005812 DOI: 10.1016/j.psj.2021.101056] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Revised: 02/03/2021] [Accepted: 02/04/2021] [Indexed: 01/02/2023] Open
Abstract
A mechanism of postmortem tenderization by adenosine 5′-monophosphate (AMP) on spent hen meat was investigated. Breast meat samples were made into a rectangular size of 7.5 × 5 × 2 cm and grouped into 5 different treatments, followed by immersion for 24 h at 4 ± 2°C in AMP marinade solutions of 0, 15, 30, 45, and 60 mmol/L that dissolved in 0.9% (w/v) saline solution. To investigate the enzymatic changes and tenderness-related traits, samples were stored until day 5 at a temperature of 2 ± 2°C. Result showed that each increase of 15 mmol/L AMP within marinade solution remarkably improved the myofibril fragmentation index and texture properties. The upregulation of tenderness-related enzymes was found for caspase-3 at 1 to 20.4 fold and 1 to 1.2 fold higher for the cathepsin-B, while a slight effect on calpains enzyme was observed. When compared with day 0 as a reference sample, the activity of the caspase-3 enzyme was more stable, as was cathepsin-B on the ultimate storage day, while the calpains enzyme showed a declining activity even after treatment. The flavor enhancement of 2.16- to 5.10-fold seemed to be a consequence of the AMP conversion into IMP that was responsible for the intensification of the umami-like flavor. No adverse effect was observed for instrumental surface color during the postmortem period. Therefore, this study suggested that the synergistic results after AMP treatment strongly contributed to postmortem tenderization mainly through cathepsin-B and caspase-3 enzyme upregulation, which led to more myofibrillar fragmentation and structural alteration of myofibrillar protein.
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Affiliation(s)
- Farouq Heidar Barido
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Sung Ki Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
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Fachinello MR, Gasparino E, Monteiro ANTR, Sangali CP, Partyka AVS, Pozza PC. Effects of dietary lycopene on the protection against oxidation of muscle and hepatic tissue in finishing pigs. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2020; 33:1477-1486. [PMID: 31480156 PMCID: PMC7468172 DOI: 10.5713/ajas.19.0133] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/16/2019] [Revised: 04/28/2019] [Accepted: 07/31/2019] [Indexed: 11/27/2022]
Abstract
OBJECTIVE The objective of this study was to evaluate the effect of different levels of lycopene supplementation on the carcass traits, meat quality, concentration of lipid oxidation products and antioxidant potential in the meat and liver of finishing barrows and gilts. METHODS A total of 40 barrows and 40 gilts were allotted in a completely randomized block design, arranged in a 2×5 factorial scheme, consisting of two sexes (barrows and gilts) and five dietary levels of lycopene (0, 12.5, 25.0, 37.5, and 50.0 mg/kg). In addition, four storage times (0, 24, 48, and 72 h), at 4°C, were added to the model to evaluate the longissimus lumborum muscle. RESULTS An interaction (p = 0.010) was observed between storage periods and dietary lycopene levels. The unfolding of the interaction (lycopene×period) showed a decreasing concentration of malondialdehyde concentration as the dietary lycopene increased, at all storage periods. No interactions (p>0.050) were observed for the 2,2 diphenyl 1 picrylhydrazyl (DPPH) in the pork. However, the percentage of DPPH radical inhibition reduced (p = 0.001) up to 72 h. Additionally, there was a linear increase (p = 0.001) in the capture of DPPH radicals by antioxidants, as the dietary lycopene increased. No interactions were observed (p>0.05) between the evaluated factors in liver. However, lipid oxidation was reduced by supplementing lycopene in pig diets. The capture of the DPPH radical, resulted increase in the antioxidant power exerted by lycopene in the liver (p = 0.001). The concentrations of the thiobarbituric acid reactive substances and DPPH in the liver were affected by sex (p = 0.001). CONCLUSION Dietary supplementation of lycopene reduced the water loss during thawing and was effective in protecting against oxidation of the longissimus lumborum muscle and liver until 72 hours of storage, and the best results were obtained by supplementing with 50.0 mg of lycopene/kg of diet.
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Affiliation(s)
| | - Eliane Gasparino
- Department of Animal Science, State University of Maringa, Maringá, Paraná, 87020-900, Brazil
| | | | | | | | - Paulo Cesar Pozza
- Department of Animal Science, State University of Maringa, Maringá, Paraná, 87020-900, Brazil
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Effect of Chitosan–Tomato Plant Extract Edible Coating on the Quality, Shelf Life, and Antioxidant Capacity of Pork during Refrigerated Storage. COATINGS 2019. [DOI: 10.3390/coatings9120827] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The aim of this study was to evaluate the effectiveness of chitosan–tomato plant extract (C-TPE) edible coating (EC) on the physicochemical, microbiological, sensory, and antioxidant capacity changes of pork during storage. Edible coatings prepared with chitosan 1%, acetic acid 1%, glycerol, and TPE (0.1% and 0.3%) were tested. Slices of pork were submerged in different treatments (T1: C 1%; T2: C 1% + TPE 0.1%; T3: C 1% + TPE 0.3%; T4: control) and stored at 4 °C. The different treatments showed the best results in physicochemical and microbiological analyses, with reduced microbial population relative to the control. The highest antioxidant capacity and total phenolic content were shown in T3, and the overall acceptance was better in T2. The results show that the application of C with the addition of natural extracts, such as the tomato plant with antioxidant and antimicrobial properties, can be an alternative method for preserving pork.
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Cheng W, Sørensen KM, Engelsen SB, Sun DW, Pu H. Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: Effect of ice crystal growth and distribution. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.07.013] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Effect of Dietary Modulation of Selenium Form and Level on Performance, Tissue Retention, Quality of Frozen Stored Meat and Gene Expression of Antioxidant Status in Ross Broiler Chickens. Animals (Basel) 2019; 9:ani9060342. [PMID: 31212705 PMCID: PMC6617058 DOI: 10.3390/ani9060342] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Revised: 06/02/2019] [Accepted: 06/05/2019] [Indexed: 12/21/2022] Open
Abstract
Simple Summary Although the importance of usage of selenium as essential trace element in poultry production has been proven, the best source and level has not been fully addressed yet. Three different dietary selenium forms with three different levels were chosen to be added in broiler diet. Met-Se or nano-Se up to 0.6 mg/kg increased their performance and was more efficiently retained in the body than SeS. Frozen stored meat quality was improved in a dose-dependent manner especially with both Met-Se and nano-Se. Nano-Se was more potent than Met-Se, which in turn was more potent than inorganic Se against oxidative stress, which improved the quality of meat under frozen conditions. Abstract This study compares between different selenium forms (sodium selenite; SeS, selenomethionine; Met-Se or nano-Se) and levels on growth performance, Se retention, antioxidative potential of fresh and frozen meat, and genes related to oxidative stress in Ross broilers. Birds (n = 450) were randomly divided into nine experimental groups with five replicates in each and were fed diets supplemented with 0.3, 0.45, and 0.6 mg Se/kg as (SeS, Met-Se), or nano-Se. For overall growth performance, dietary inclusion of Met-Se or nano-Se significantly increased (p < 0.05) body weight gain and improved the feed conversion ratio of Ross broiler chicks at the level of 0.45 and 0.6 mg/kg when compared with the group fed the same level of SeS. Se sources and levels significantly affected (p < 0.05) its concentrations in breast muscle, liver, and serum. Moreover, Se retention in muscle was higher (p < 0.05) after feeding of broiler chicks on a diet supplemented with Met-Se or nano-Se compared to the SeS group, especially at 0.6 mg/kg. Additionally, higher dietary levels from Met-Se or nano-Se significantly reduced oxidative changes in breast and thigh meat in the fresh state and after a four-week storage period and increased muscular pH after 24 h of slaughter. Also, broiler’s meat in the Met-Se and nano-Se groups showed cooking loss and lower drip compared to the SeS group (p < 0.05). In the liver, the mRNA expression levels of glutathione peroxidase, superoxide dismutase, and catalase were elevated by increasing dietary Se levels from Met-Se and nano-Se groups up to 0.6 mg/kg when compared with SeS. Therefore, dietary supplementation with 0.6 mg/kg Met-Se and nano-Se improved growth performance and were more efficiently retained than with SeS. Both sources of selenium (Met-Se and nano-Se) downregulated the oxidation processes of meat during the first four weeks of frozen storage, especially in thigh meat, compared with an inorganic source. Finally, dietary supplementation of Met-Se and nano-Se produced acceptable Se levels in chicken meat offered for consumers.
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The effects of including corn silage, corn stalk silage, and corn grain in finishing ration of beef steers on meat quality and oxidative stability. Meat Sci 2018; 139:142-148. [DOI: 10.1016/j.meatsci.2018.01.023] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2017] [Revised: 01/27/2018] [Accepted: 01/28/2018] [Indexed: 11/22/2022]
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The Effect of PUFA-Rich Plant Oils and Bioactive Compounds Supplementation in Pig Diet on Color Parameters and Myoglobin Status in Long-Frozen Pork Meat. Molecules 2018; 23:molecules23051005. [PMID: 29693580 PMCID: PMC6100354 DOI: 10.3390/molecules23051005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 04/12/2018] [Accepted: 04/19/2018] [Indexed: 11/16/2022] Open
Abstract
The study evaluated the effect of pig diet supplementation with rapeseed or linseed oil, and vitamin E or selenium, or both vitamin E and selenium on color parameters and myoglobin content of pork Semimembranosus muscle after long-term freezing storage during nine months. The influence of the type of the bioactive compounds added to pig diet on the content of myoglobin or oxymyoglobin, metmyoglobin and deoksymyoglobin in Semimembranosus m. was also assessed. The results indicate that the presence of oils rich in polyunsaturated fatty acids (PUFA) in pig diet improves the color of pork meat. Supplementation of dietary plant oils or dietary oils with antioxidants tended to increase significantly the concentration of oxymyoglobin and decrease the concentration of metmyoglobin in meat compared to the control group. The highest content of oxymyoglobin was observed in meat obtained from pigs fed diets with linseed oil. The best color scores (highest a* parameter) was noted for rapeseed oil group (with no addition of antioxidants). In conclusion, the addition of antioxidants to pigs’ forage supplemented with PUFA-rich oils is not recommended in order to improve color of long-term frozen pork.
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Bermúdez R, Domínguez R, Pateiro M, Franco D, Carballo J, Lorenzo JM. Physicochemical changes of semimembranosus muscle during the processing of dry-cured ham from Celta pig. Effect of crossbreeding with Duroc and Landrace genotypes. ANIMAL PRODUCTION SCIENCE 2018. [DOI: 10.1071/an16746] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Physicochemical characteristics of dry-cured hams from three genetic types, Celta breed (C line), Celta × Duroc (C × D) and Celta × Landrace (C × L) were determined on the semimembranosus muscle during 551 days of aging. Hams were obtained from 60 pigs reared in extensive systems and finished with a commercial feeding. Physicochemical parameters (pH and water activity) and chemical composition, (moisture, intramuscular fat, ash, protein and total chlorides content), colour parameters (L*, a* and b*) and lipid oxidation (thiobarbituric acid reactive substances value) were studied during the whole process after salting, post-salting, drying and bodega stages. Hams from crosses were characterised by higher intramuscular fat (12.78% and 10.48% for C × D and C × L lines, respectively) and moisture (46.86% and 46.63% for C × D and C × L genotypes, respectively), contents respect to Celta pure line that showed values of 5.96% and 35.83% for intramuscular fat and water content, respectively. Concerning colour parameters, hams from Celta line had lower values for all colour traits. The influence of crossbreeding on most physicochemical parameters observed was mainly due to the differences in moisture and intramuscular fat between hams obtained from pure breed and crosses. As a general conclusion, the crossbreeding of Celta pig (especially with the Duroc line) allows to improve the quality of dry-cured hams.
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17
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Ha M, Dunshea FR, Warner RD. A meta-analysis of the effects of shockwave and high pressure processing on color and cook loss of fresh meat. Meat Sci 2017; 132:107-111. [DOI: 10.1016/j.meatsci.2017.04.016] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 04/07/2017] [Accepted: 04/19/2017] [Indexed: 11/16/2022]
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18
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Li Y, Zhang H, Chen YP, Ying ZX, Su WP, Zhang LL, Wang T. Effects of dietary l-methionine supplementation on the growth performance, carcass characteristics, meat quality, and muscular antioxidant capacity and myogenic gene expression in low birth weight pigs1. J Anim Sci 2017. [DOI: 10.2527/jas.2017.1652] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Affiliation(s)
- Y. Li
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China 210095
| | - H. Zhang
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China 210095
| | - Y. P. Chen
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China 210095
| | - Z. X. Ying
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China 210095
| | - W. P. Su
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China 210095
| | - L. L. Zhang
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China 210095
| | - T. Wang
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China 210095
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Effect of packaging methods on quality characteristics of fermented dry-cured hams during cold storage at 4 °C. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9588-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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20
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Marcinkowska-Lesiak M, Poławska E, Półtorak A, Wierzbicka A. The effect of varying gas headspace to meat ratio on the quality of pork loin stored in high O2 modified atmosphere. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2016.1240237] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Monika Marcinkowska-Lesiak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Ewa Poławska
- Department of Animal Improvement, Institute of Genetics and Animal Breeding of the Polish Academy of Sciences, Magdalenka, Poland
| | - Andrzej Półtorak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
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21
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Djordjevic J, Boskovic M, Dokmanovic M, Lazic IB, Ledina T, Suvajdzic B, Baltic MZ. Vacuum and Modified Atmosphere Packaging Effect on EnterobacteriaceaeBehaviour in Minced Meat. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12837] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jasna Djordjevic
- Faculty of Veterinary Medicine; University of Belgrade; Bulevar Oslobođenja 18 Belgrade Serbia
| | - Marija Boskovic
- Faculty of Veterinary Medicine; University of Belgrade; Bulevar Oslobođenja 18 Belgrade Serbia
| | - Marija Dokmanovic
- Faculty of Veterinary Medicine; University of Belgrade; Bulevar Oslobođenja 18 Belgrade Serbia
| | | | - Tijana Ledina
- Faculty of Veterinary Medicine; University of Belgrade; Bulevar Oslobođenja 18 Belgrade Serbia
| | - Branko Suvajdzic
- Faculty of Veterinary Medicine; University of Belgrade; Bulevar Oslobođenja 18 Belgrade Serbia
| | - Milan Z. Baltic
- Faculty of Veterinary Medicine; University of Belgrade; Bulevar Oslobođenja 18 Belgrade Serbia
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22
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Calvo L, Toldrá F, Rodríguez AI, López-Bote C, Rey AI. Effect of dietary selenium source (organic vs. mineral) and muscle pH on meat quality characteristics of pigs. Food Sci Nutr 2016; 5:94-102. [PMID: 28070320 PMCID: PMC5217912 DOI: 10.1002/fsn3.368] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2016] [Revised: 03/17/2016] [Accepted: 03/19/2016] [Indexed: 01/14/2023] Open
Abstract
This study evaluates the effect of organic (Se‐enriched yeast; SeY) versus inorganic selenium (sodium selenite; SeS) supplementation and the different response of selenium source according to muscle pH on pork meat quality characteristics. Pigs (n = 30) were fed the Se‐supplemented diets (0.3 mg/kg) for 65 days. Neither electric conductivity (EC) nor drip loss were affected by the selenium source. The SeY group had lower TBARS in muscle samples after day 7 of refrigerated storage and higher a* values on days 1 and 7 than the SeS group. The effect of dietary selenium source on some meat quality characteristics was affected by muscle pH. Hence, as the muscle pH increases, the drip loss decreases but this effect is more marked with the dietary organic Se enrichment. Muscle pH seems to modulate the action of selenium in pork, especially some meat characteristics such as drip loss.
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Affiliation(s)
- Luis Calvo
- Incarlopsa Ctra. N-400 km. 95400 Tarancón, Cuenca 16400 Spain
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC) Av Agustín Escardino 7 Paterna (Valencia) 46980 Spain
| | - Ana I Rodríguez
- Incarlopsa Ctra. N-400 km. 95400 Tarancón, Cuenca 16400 Spain
| | - Clemente López-Bote
- Dpto. Producción Animal Facultad de Veterinaria, Universidad Complutense de Madrid Madrid 28040 Spain
| | - Ana I Rey
- Dpto. Producción Animal Facultad de Veterinaria, Universidad Complutense de Madrid Madrid 28040 Spain
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23
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Piras F, Fois F, Casti D, Mazza R, Consolati S, Mazzette R. Shelf Life of Sliced Dry-Cured Ham Packaged Under Vacuum. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12706] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- F. Piras
- Settore di Ispezione degli Alimenti di Origine Animale, Dipartimento di Medicina Veterinaria, Università degli studi di Sassari; via Vienna 2 Italy
| | - F. Fois
- Settore di Ispezione degli Alimenti di Origine Animale, Dipartimento di Medicina Veterinaria, Università degli studi di Sassari; via Vienna 2 Italy
| | - D. Casti
- Settore di Ispezione degli Alimenti di Origine Animale, Dipartimento di Medicina Veterinaria, Università degli studi di Sassari; via Vienna 2 Italy
| | - R. Mazza
- Settore di Ispezione degli Alimenti di Origine Animale, Dipartimento di Medicina Veterinaria, Università degli studi di Sassari; via Vienna 2 Italy
| | - S.G. Consolati
- Settore di Ispezione degli Alimenti di Origine Animale, Dipartimento di Medicina Veterinaria, Università degli studi di Sassari; via Vienna 2 Italy
| | - R. Mazzette
- Settore di Ispezione degli Alimenti di Origine Animale, Dipartimento di Medicina Veterinaria, Università degli studi di Sassari; via Vienna 2 Italy
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Wang D, Deng S, Zhang M, Geng Z, Sun C, Bian H, Xu W, Zhu Y, Liu F, Wu H. The effect of adenosine 5'-monophosphate (AMP) on tenderness, microstructure and chemical-physical index of duck breast meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1467-1473. [PMID: 25953510 DOI: 10.1002/jsfa.7243] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2014] [Revised: 03/21/2015] [Accepted: 04/28/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Adenosine 5'-monophosphate (AMP) is often used in meat and poultry soups as a flavor enhancer (flavor modifier), or as food additives for specific nutritional purposes. Our previous research as well as evidence from others showed that actomyosin could be dissociated into myosin and actin by AMP in extracted muscle solution. However, there is no report available on the application of AMP to dissociate actomyosin and to improve meat tenderness. The objectives of this study were to evaluate the effect of AMP on duck meat tenderness and other quality traits and to explore the mechanism of the action of AMP on meat tenderness. RESULTS Duck breast muscle was treated with 0, 10, 20, 30, 40 mmol L(-1) AMP at 5 °C for 10 h and examined for shear force, microstructure, actomyosin dissociation, myofibril fragmentation index (MFI), pH, water content, cooking loss, CIE* color (L*, a*, b*), inosine monophosphate (IMP) and free amino acid (FAA) contents. Results showed that shear force, cooking loss, L* and b* of the muscles significantly decreased after AMP treatment (P < 0.05); actomyosin dissociation, MFI, pH, water content, fiber diameter, sarcomere length, IMP and ammonia significantly increased (P < 0.05); no significant change in a* or other FAA content was observed (P > 0.05), and muscle shrinkage in transverse and longitudinal directions were restrained after AMP treatment. CONCLUSION The results suggest that AMP could notably improve meat tenderness, and this effect was probably mainly through increasing muscle pH, promoting actomyosin dissociation and disrupting the Z-line; meanwhile, the conversion of AMP to IMP may contribute to the flavor of meat.
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Affiliation(s)
- Daoying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, People's Republic of China
| | - Shaoying Deng
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, People's Republic of China
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
| | - Muhan Zhang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, People's Republic of China
| | - Zhiming Geng
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, People's Republic of China
| | - Chong Sun
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, People's Republic of China
| | - Huan Bian
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, People's Republic of China
| | - Weimin Xu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, People's Republic of China
| | - Yongzhi Zhu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, People's Republic of China
| | - Fang Liu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, People's Republic of China
| | - Haihong Wu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, People's Republic of China
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25
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Niu Z, Min Y, Wang J, Wang Z, Wei F, Liu F. On oxidation resistance and meat quality of broilers challenged with lipopolysaccharide. JOURNAL OF APPLIED ANIMAL RESEARCH 2016. [DOI: 10.1080/09712119.2015.1031771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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26
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Min JS, Lee SO, Khan MI, Yim DG, Seol KH, Lee M, Jo C. Monitoring the formation of cholesterol oxidation products in model systems using response surface methodology. Lipids Health Dis 2015; 14:77. [PMID: 26201850 PMCID: PMC4512089 DOI: 10.1186/s12944-015-0074-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2015] [Accepted: 07/07/2015] [Indexed: 12/05/2022] Open
Abstract
BACKGROUND Cholesterol oxidation products (COPs) are produced during thermal processing of animal origin foods and are considered to have negative health impacts. The model systems are helpful to understand the impact of various factors on oxidation changes in foods during cooking process. METHODS The study presented herein investigates the effects of pH, presence of unsaturated fatty acids, and heat on the formation of cholesterol oxidation products (COPs). Two model systems were designed to investigate the formation of cholesterol oxidation products in different lipid environments. The cholesterol oxides produced were quantified using gas chromatography. RESULTS The level of cholesterol oxidation products decreased significantly at higher pH (above 5.8) and shorter heating time (3 h). The presence of unsaturated fatty acids (linoleic and oleic acids) significantly increased the amount of COPs under low-temperature heating conditions (100 °C and 1 h) but did not affect the production of COPs at higher temperature (150 °C). Increasing the temperature to 200 °C significantly increased the amount of COPs during the first hour of heating and this amount decreased upon further heating. The most frequently observed COPs in samples were α-epoxide, 20α-hydroxycholesterol, and 25-hydroxycholesterol. CONCLUSIONS In conclusion, pH below 5.8, presence of unsaturated fatty acid, and high cooking temperature (>150 °C) leads to increased production of cholesterol oxidation products.
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Affiliation(s)
| | - Sang-Ok Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 51-921, Korea.
| | - Muhammad Issa Khan
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 51-921, Korea.
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38040, Pakistan.
| | - Dong Gyun Yim
- Department of Health Administration and Food Hygiene, Jinju Health College, Jinju, 660-757, Korea.
| | - Kuk-Hwan Seol
- National Institute of Animal Science, RDA, Cheonan, 331-801, Korea.
| | - Mooha Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 51-921, Korea.
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 51-921, Korea.
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27
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Nakyinsige K, Sazili AQ, Aghwan ZA, Zulkifli I, Goh YM, Abu Bakar F, Sarah SA. Development of microbial spoilage and lipid and protein oxidation in rabbit meat. Meat Sci 2015; 108:125-31. [PMID: 26115345 DOI: 10.1016/j.meatsci.2015.05.029] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2014] [Revised: 05/14/2015] [Accepted: 05/22/2015] [Indexed: 12/16/2022]
Abstract
This experiment aimed to determine microbial spoilage and lipid and protein oxidation during aerobic refrigerated (4°C) storage of rabbit meat. Forty male New Zealand white rabbits were slaughtered according to the Halal slaughter procedure. The hind limbs were used for microbial analysis while the Longissimus lumborum m. was used for determination of lipid and protein oxidation. Bacterial counts generally increased with aging time and the limit for fresh meat (10(8)cfu/g) was reached at d 7 postmortem. Significant differences in malondialdehyde content were observed after 3d of storage. The thiol concentration significantly decreased with increase in aging time. The band intensities of myosin heavy chain and troponin T significantly reduced with increased refrigerated storage while actin remained relatively stable. This study thus proposes protein oxidation as a potential deteriorative change in refrigerated rabbit meat along with microbial spoilage and lipid oxidation.
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Affiliation(s)
- K Nakyinsige
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Food Science and Nutrition, Islamic University In Uganda, 2555 Mbale, Uganda
| | - A Q Sazili
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
| | - Z A Aghwan
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Animal Science, University of Mosul, Mosul, Iraq
| | - I Zulkifli
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Y M Goh
- Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - F Abu Bakar
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - S A Sarah
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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28
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Gamero-Negrón R, Sánchez del Pulgar J, Ventanas J, García C. Immune-spaying as an alternative to surgical spaying in Iberian×Duroc females: Effect on carcass traits and meat quality characteristics. Meat Sci 2015; 99:99-103. [DOI: 10.1016/j.meatsci.2014.08.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2014] [Revised: 07/31/2014] [Accepted: 08/13/2014] [Indexed: 11/27/2022]
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Zhang M, Wang D, Geng Z, Bian H, Liu F, Zhu Y, Xu W. The level of heat shock protein 90 in pig Longissimus dorsi muscle and its relationship with meat pH and quality. Food Chem 2014; 165:337-41. [DOI: 10.1016/j.foodchem.2014.05.111] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2014] [Revised: 04/28/2014] [Accepted: 05/19/2014] [Indexed: 12/18/2022]
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30
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Lee J, Cho B. Effects of red grape, wild grape and black raspberry wines on ground pork during refrigerated storage. ACTA ALIMENTARIA 2014. [DOI: 10.1556/aalim.2013.0005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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31
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Kim IS, Jin SK, Yang MR, Ahn DU, Park JH, Kang SN. Effect of packaging method and storage time on physicochemical characteristics of dry-cured pork neck products at 10°c. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 27:1623-9. [PMID: 25358323 PMCID: PMC4213708 DOI: 10.5713/ajas.2013.13728] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 11/16/2013] [Revised: 02/19/2014] [Accepted: 04/08/2014] [Indexed: 11/27/2022]
Abstract
Dry-cured pork neck samples were stored at 10°C for 90 days under vacuum packaging (VP) or modified atmosphere packaging (MAP; 25% CO2+75% N2) conditions. The pH, moisture, water activity, total aerobic bacteria, and Enterobacteriaceae counts of dry-cured pork neck products with MAP were significantly lower than those with VP (p<0.05) after 90 days of storage. However, CIE b* and 2-thiobarbituric acid reacted substance (TBARS) values of the pork product with MAP were significantly higher (p<0.05) than those with VP. Total aerobic bacterial counts and Enterobacteriaceae counts of samples with MAP were lower than those with VP after 30 days of storage. Sensory results indicated that aroma, flavor and tenderness scores of the samples with both VP and MAP decreased during storage and the scores after >60 days of storage were lower than those at Day 1. In conclusion, despite presenting higher lipid oxidation, the samples stored in packages containing 25% CO2 for 90 days at 10°C have lower bacterial counts than vacuum-packed samples. Therefore, further studies should be performed on the packaging of dry-cured meat at adjusted concentrations of CO2.
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Affiliation(s)
| | | | | | - Dong Uk Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50011-3150,
USA
| | - Jae-Hong Park
- Department of Animal Resource and Science, Dankook University, Cheonan 330-714,
Korea
| | - Suk-Nam Kang
- Department of Animal Resources, Daegu University, Gyeongsan 712-714,
Korea
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32
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Nakyinsige K, Fatimah AB, Aghwan ZA, Zulkifli I, Goh YM, Sazili AQ. Bleeding Efficiency and Meat Oxidative Stability and Microbiological Quality of New Zealand White Rabbits Subjected to Halal Slaughter without Stunning and Gas Stun-killing. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 27:406-13. [PMID: 25049968 PMCID: PMC4093272 DOI: 10.5713/ajas.2013.13437] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/19/2013] [Revised: 11/16/2013] [Accepted: 10/29/2013] [Indexed: 11/27/2022]
Abstract
A study was conducted to compare the effect of halal slaughter without stunning and gas stun killing followed by bleeding on residual blood content and storage stability of rabbit meat. Eighty male New Zealand white rabbits were divided into two groups of 40 animals each and subjected to either halal slaughter without stunning (HS) or gas stun-kill (GK). The volume of blood lost during exsanguination was measured. Residual blood was further quantified by determination of haemoglobin content in Longissimus lumborum (LL) muscle. Storage stability of the meat was evaluated by microbiological analysis and measuring lipid oxidation in terms of thiobarbituric acid reactive substances (TBARS). HS resulted in significantly higher blood loss than GK. HS had significantly lower residual haemoglobin in LL muscle compared to GK. Slaughter method had no effect on rabbit meat lipid oxidation at 0, 1, and 3 d postmortem. However, at 5 and 8 days of storage at 4°C, significant differences (p<0.05) were found, with meat from the GK group exhibiting significantly higher levels of MDA than that from HS. At day 3, greater growth of Pseudomonas aeroginosa and E. coli were observed in the GK group (p<0.05) with B. thermosphacta and total aerobic counts remained unaffected by slaughter method. At days 5 and 7 postmortem, bacterial counts for all tested microbes were affected by slaughter method, with GK exhibiting significantly higher growth than HS. It can be concluded that slaughter method can affect keeping quality of rabbit meat, and HS may be a favourable option compared to GK due to high bleed out.
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Affiliation(s)
- K. Nakyinsige
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan,
Malaysia
- Department of Food Science and Nutrition, Islamic University in Uganda, P.O. Box 2555, Mbale,
Uganda
| | - A. B. Fatimah
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan,
Malaysia
| | - Z. A. Aghwan
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan,
Malaysia
- Department of Animal Science, University of Mosul, Mosul,
Iraq
| | - I. Zulkifli
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan,
Malaysia
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan,
Malaysia
- Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan,
Malaysia
| | - Y. M. Goh
- Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan,
Malaysia
| | - A. Q. Sazili
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan,
Malaysia
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan,
Malaysia
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33
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Effects of packaging systems and fat concentrations on microbiology, sensory and physical properties of ground beef stored at 4±1°C for 25 days. Meat Sci 2014; 97:534-41. [PMID: 24769874 DOI: 10.1016/j.meatsci.2014.02.014] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2013] [Revised: 01/29/2014] [Accepted: 02/24/2014] [Indexed: 11/21/2022]
Abstract
This study evaluated effects of modified atmosphere (MAP, 0.4% carbon monoxide [CO], 30% carbon dioxide, and 69.6% nitrogen), vacuum (VP) and polyvinyl chloride (PVC) packaging systems and fat levels (10, 20 and 30% fat) on ground beef stored at 4 ± 1°C for 25 days for microbiology, sensory, pH, thiobarbituric acid reactive substances (TBARS), objective color, headspace and residual CO. As storage time increased, pH decreased (P< 0.05) for MAP and VP and increased (P < 0.05) for PVC. TBARS varied (P < 0.05) among MAP and VP treatments. Except for day 1, CO headspace concentrations were similar among fat concentrations, and residual CO absorption in meat increased (P < 0.05) for all MAP treatments. In all treatments, degree of lightness was similar, redness decreased and brown discoloration increased during storage. As psychrotrophic bacteria counts increased, panelists detected color and off-odor deterioration in all systems. The CO treatment had no effect on maintaining the carboxymyoglobin "cherry red" fresh meat color during meat spoilage.
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34
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Nassu RT, Uttaro B, Aalhus JL, Zawadski S, Juárez M, Dugan ME. Type of packaging affects the colour stability of vitamin E enriched beef. Food Chem 2012; 135:1868-72. [DOI: 10.1016/j.foodchem.2012.06.055] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2012] [Revised: 06/06/2012] [Accepted: 06/12/2012] [Indexed: 10/28/2022]
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35
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Hu CH, Wang DG, Pan HY, Zheng WB, Zuo AY, Liu JX. Effects of broccoli stem and leaf meal on broiler performance, skin pigmentation, antioxidant function, and meat quality. Poult Sci 2012; 91:2229-34. [PMID: 22912457 DOI: 10.3382/ps.2012-02142] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Three hundred sixty 1-d-old Ross 308 male broilers were used to study the effects of broccoli stem and leaf meal (BSLM) on growth performance, skin pigmentation, antioxidant function, and meat quality. The chicks were fed 4 diets containing different levels (0, 4.0, 8.0, and 12.0%) of BSLM as partial replacement for corn and soybean meal for a period of 42 d. The results showed that dietary supplementation of BSLM had no effect (P > 0.05) on growth performance. As compared with control, dietary 4%, 8%, and 12% BSLM increased (P < 0.05) b value (yellowness) both in shank and breast skin, increased (P < 0.05) the concentrations of xanthophylls in abdominal fat and breast skin, improved (P < 0.05) total antioxidant capability, lowered malondialdehyde concentration, and decreased drip loss percentage of breast muscle. Dietary 8% and 12% BSLM decreased (P < 0.05) shank L values (lightness), increased (P < 0.05) shank a value (redness), and increased (P < 0.05) the activities of superoxide dismutase and catalase of breast muscle as compared with control. The results indicated that dietary supplementation of BSLM in broiler chickens improved the poultry products quality with the more skin pigmentation and the less drip loss percentage of breast meat. The more skin pigmentation mainly related to the high amount of xanthophylls in BSLM. The decreased meat drip loss fed BSLM may be caused by the antioxidative function of BSLM.
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Affiliation(s)
- C H Hu
- College of Animal Science, Zhejiang University, Hangzhou, 310058, China.
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36
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Hansen E, Juncher D, Henckel P, Karlsson A, Bertelsen G, Skibsted LH. Oxidative stability of chilled pork chops following long term freeze storage. Meat Sci 2012; 68:479-84. [PMID: 22062417 DOI: 10.1016/j.meatsci.2004.05.002] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2003] [Revised: 05/05/2004] [Accepted: 05/05/2004] [Indexed: 10/26/2022]
Abstract
Colour stability and development of lipid oxidation were followed during chill storage for 6 days of chops from M. Longissimus dorsi produced from pigs with high (6.3) and low (5.5) ultimate pH (pH(u)). The chops from the same individual pigs were either chill stored at 2 days post-mortem or after frozen storage for 30 months (pre-frozen). Initial redness, measured as tristimulus parameter a(*), was lower for pre-frozen chops than for fresh chops. Chops with the high pH(u) had a stable a(*)-value during chill storage, while chops with the low pH(u) showed a rapidly decreasing a(*)-value both for fresh and pre-frozen chops. In contrast, initial lipid oxidation, measured as TBARS, was similar for pre-frozen and fresh chops prior to chill storage for both the high and the low pH(u) meat but developed most significantly in pre-frozen, low pH(u) meat. Individual differences in colour stability and development of lipid oxidation between pigs were notable for pre-frozen low pH(u) meat and need to be considered in quality control since meat from single pigs otherwise might give problems.
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Affiliation(s)
- Eva Hansen
- Department of Dairy and Food Science, Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
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37
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Abstract
This review surveyed recent literature focused on factors that affect myoglobin chemistry, meat color, pigment redox stability, and methodology used to evaluate these properties. The appearance of meat and meat products is a complex topic involving animal genetics, ante- and postmortem conditions, fundamental muscle chemistry, and many factors related to meat processing, packaging, distribution, storage, display, and final preparation for consumption. These factors vary globally, but the variables that affect basic pigment chemistry are reasonably consistent between countries. Essential for maximizing meat color life is an understanding of the combined effects of two fundamental muscle traits, oxygen consumption and metmyoglobin reduction. In the antemortem sector of research, meat color is being related to genomic quantitative loci, numerous pre-harvest nutritional regimens, and housing and harvest environment. Our knowledge of postmortem chilling and pH effects, atmospheres used for packaging, antimicrobial interventions, and quality and safety of cooked color are now more clearly defined. The etiology of bone discoloration is now available. New color measurement methodology, especially digital imaging techniques, and improved modifications to existing methodology are now available. Nevertheless, unanswered questions regarding meat color remain. Meat scientists should continue to develop novel ways of improving muscle color and color stability while also focusing on the basic principles of myoglobin chemistry.
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Affiliation(s)
- R A Mancini
- Department of Animal Sciences and Industry, Kansas State University, 224 Weber Hall, Manhattan, KS 66506-0201, USA
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38
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Bertol TM, Braña DV, Ellis M, Ritter MJ, Peterson BA, Mendoza OF, McKeith FK. Effect of feed withdrawal and dietary energy source on muscle glycolytic potential and blood acid-base responses to handling in slaughter-weight pigs. J Anim Sci 2011; 89:1561-73. [PMID: 21521818 DOI: 10.2527/jas.2010-2942] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The effects of dietary energy source and feed withdrawal on muscle glycolytic potential (GP) and blood acid-base responses to handling were investigated in slaughter-weight pigs (initial BW 94.7 ± 1.01 kg). Crossbred pigs (n = 96; 48 barrows, 48 gilts) were used in a randomized complete block design with a 4 × 2 × 2 factorial arrangement of treatments: l) diet [control, high fat (10% supplemental fat), low-digestible carbohydrate (20% total starch), and high-fat/low-digestible carbohydrate (10% supplemental fat and 20% total starch)]; 2) feed withdrawal (0 and 36 h); and 3) sex (barrow and gilt). Diets were fed for 28 d before the feed withdrawal treatment was applied, at the end of which all pigs were individually moved through a 12.20-m-long × 0.91-m-wide passageway for 16 laps (195 m total distance), with the assistance of an electric goad (2 times per lap). Longissimus muscle biopsies were collected at the beginning of the feeding and feed withdrawal periods and immediately after and 4 h after the handling procedure. Venous blood was collected 2 h before and immediately after the handling procedure to measure acid-base responses. At the end of the feeding period, pigs fed the control and high-fat diets were heavier (P < 0.001) than those on the low-digestible carbohydrate and the high-fat/low-digestible carbohydrate diets (129.8, 130.9, 114.0, and 122.1 kg, respectively; SEM 1.91). Diet, feed withdrawal, and sex did not affect (P > 0.05) blood acid-base responses to handling. Muscle GP at the end of the feeding period and 4 h posthandling was least (P < 0.05) for pigs fed the high-fat diet and similar for the other 3 diet treatments. Pigs subjected to 36 h compared with 0 h of feed withdrawal had less GP (P < 0.05) immediately after and 4 h after the handling procedure. There was an interaction between diet and feed withdrawal treatments for changes in GP from the start of feed withdrawal to 4 h posthandling. The reduction in GP was greater (P < 0.05) for fasted than for fed pigs receiving the control and high-fat diets, but was similar (P > 0.05) for fasted and fed pigs receiving the 2 low-digestible carbohydrate diets. In conclusion, neither dietary energy source nor fasting affected blood acid-base responses to handling; however, fasting-induced changes in LM GP were diet dependent.
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Affiliation(s)
- T M Bertol
- Department of Animal Sciences, University of Illinois, Urbana, IL 61801, USA
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39
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Ma XY, Jiang ZY, Lin YC, Zheng CT, Zhou GL. Dietary supplementation with carnosine improves antioxidant capacity and meat quality of finishing pigs. J Anim Physiol Anim Nutr (Berl) 2011; 94:e286-95. [PMID: 20626506 DOI: 10.1111/j.1439-0396.2010.01009.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
This study was conducted to determine the effect of dietary carnosine (β-alanyl-L-histidine) supplementation on antioxidant capacity and meat quality of pigs. 72 pigs approximately 60 kg were fed a corn- and soybean meal-based diet supplemented with 0, 25, 50 or 100 mg carnosine per kg diet for 8 weeks. Carnosine supplementation did not affect growth performance and carcass traits of pigs. However, the addition of 100 mg carnosine per kg diet increased pH value of muscle at 45 min, 24 h and 48 h postmortem. It also decreased drip loss at 48 h postmortem and increased redness value of muscle at 45 min postmortem (p < 0.05). The addition of 100 mg carnosine per kg diet enhanced glycogen concentration and Ca-ATPase activity at 24 and 48 h postmortem, and reduced malondialdehyde and carbonyl protein complexes concentrations in muscle at 24 h postmortem (p < 0.05). The addition of 100 mg carnosine per kg diet increased glutathione peroxidase (GSH-Px), superoxide dismutase (SOD) and catalase (CAT) activities in plasma, liver or muscle, as well as SOD and GSH-Px genes expression in muscle (p < 0.05). Taken together, these findings indicate that carnosine supplementation improves antioxidant capacity and meat quality of pigs.
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Affiliation(s)
- X Y Ma
- Institute of Animal Science, Guangdong Academy of Agricultural Science, Guangzhou, Guangdong, China
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40
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Huff Lonergan E, Zhang W, Lonergan SM. Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization. Meat Sci 2010; 86:184-95. [DOI: 10.1016/j.meatsci.2010.05.004] [Citation(s) in RCA: 467] [Impact Index Per Article: 33.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2010] [Revised: 04/30/2010] [Accepted: 05/05/2010] [Indexed: 01/09/2023]
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41
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GOKOGLU NALAN, YERLIKAYA PINAR, URAN HARUN, TOPUZ OSMANKADIR. THE EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON THE QUALITY AND SHELF LIFE OF FRANKFURTER TYPE-SAUSAGES. J FOOD QUALITY 2010. [DOI: 10.1111/j.1745-4557.2010.00317.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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42
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BOWKER B, LIU M, EASTRIDGE J, CALLAHAN J, PAROCZAY E, SOLOMON M. EFFECT OF POSTMORTEM AGING AND HYDRODYNAMIC PRESSURE PROCESSING ON PORK LOIN QUALITY. ACTA ACUST UNITED AC 2010. [DOI: 10.1111/j.1745-4573.2009.00189.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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43
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Gao J, Lin H, Wang X, Song Z, Jiao H. Vitamin E supplementation alleviates the oxidative stress induced by dexamethasone treatment and improves meat quality in broiler chickens. Poult Sci 2010; 89:318-27. [DOI: 10.3382/ps.2009-00216] [Citation(s) in RCA: 78] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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44
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Cho BW, Oliveros MC, Park KM, Do KT, Lee KH, Seo KS, Choi JG, Lee MJ, Cho IK, Choi BC, Ryu KS, Hwang IH. Objective and Subjective Quality Characteristics of Pork Longissimus Muscle as a Function of the Ultimate pH. Korean J Food Sci Anim Resour 2009. [DOI: 10.5851/kosfa.2009.29.6.685] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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45
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Sterten H, Frøystein T, Oksbjerg N, Rehnberg A, Ekker A, Kjos N. Effects of fasting prior to slaughter on technological and sensory properties of the loin muscle (M. longissimus dorsi) of pigs. Meat Sci 2009; 83:351-7. [DOI: 10.1016/j.meatsci.2009.06.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2009] [Revised: 05/28/2009] [Accepted: 06/01/2009] [Indexed: 11/16/2022]
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46
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Lin H, Gao J, Song ZG, Jiao HC. Corticosterone administration induces oxidative injury in skeletal muscle of broiler chickens. Poult Sci 2009; 88:1044-51. [PMID: 19359694 DOI: 10.3382/ps.2008-00312] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The present study had been conducted to explore the effect of corticosterone (CORT) on the induction of lipid peroxidation in skeletal muscle. The experimental chickens were subjected to 1 single s.c. injection of CORT (4 mg/kg of BW). Blood samples were obtained at the beginning and end of a 3-h experimental period. Muscle samples were obtained from musculus pectoralis major and musculus biceps femoris (BF) before and immediately after slaughter, and at 24- and 48-h time points postmortem. The result showed that plasma level of TBA reacting substances (TBARS) was significantly increased, whereas the activity of super-oxide dismutase was decreased after CORT injection. Plasma level of total antioxidant power, as reflected by the ferric reducing-antioxidant power, was increased by CORT administration. The preslaughter level of TBARS could be increased by CORT administration in pectoralis major. In contrast, although the preslaughter level of TBARS was not significantly changed by CORT administration in BF, the augmented TBARS level was detected at 48 h postmortem in BF of CORT chickens. During the period of storage, the concentrations of TBARS increased, whereas ferric reducing-antioxidant power level decreased over time regardless of treatment. In conclusion, the data suggest that elevated CORT due to preslaughter stress would affect the redox balance in skeletal muscle. The result suggested that the oxidative stability during storage of meat is associated with the alteration in muscle physiology induced by CORT administration.
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Affiliation(s)
- H Lin
- Lab of Animal Econutrition, Department of Animal Science, Shandong Agricultural University, Taian, Shandong 271018, P. R. China.
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47
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Knox B, van Laack R, Davidson P. Relationships between Ultimate pH and Microbial, Chemical, and Physical Characteristics of Vacuum-Packaged Pork Loins. J Food Sci 2008; 73:M104-10. [DOI: 10.1111/j.1750-3841.2008.00667.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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48
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Cheng Q, Sun DW. Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances. Crit Rev Food Sci Nutr 2008; 48:137-59. [DOI: 10.1080/10408390601177647] [Citation(s) in RCA: 145] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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49
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The crossbreeding of different Duroc lines with the Iberian pig affects colour and oxidative stability of meat during storage. Meat Sci 2007; 77:339-47. [DOI: 10.1016/j.meatsci.2007.04.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2006] [Revised: 03/11/2007] [Accepted: 04/02/2007] [Indexed: 11/18/2022]
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50
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Lindahl G, Enfält AC, Andersen HJ, Lundström K. Impact of RN genotype and ageing time on colour characteristics of the pork muscles longissimus dorsi and semimembranosus. Meat Sci 2006; 74:746-55. [PMID: 22063232 DOI: 10.1016/j.meatsci.2006.06.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2005] [Revised: 06/02/2006] [Accepted: 06/02/2006] [Indexed: 11/26/2022]
Abstract
The effect of RN genotype on pH decline, ultimate pH, pigment content, blooming and colour stability during 6 days of display at 5°C was studied in two pig muscles, M. longissimus dorsi (LD) and M. semimembranosus (SM), and furthermore the effect of anaerobic storage time (2 days vs. 9 days of ageing) on the same parameters was examined. The postmortem pH decline was faster and the ultimate pH lower in LD and SM of the RN(-) genotype compared with corresponding muscles from the rn(+) genotype. Pork of the RN(-) genotype was initially lighter and more red and yellow than pork of the rn(+) genotype due to a higher degree of blooming, which might be explained by the faster pH decline and/or lower ultimate pH. The level of oxymyoglobin (MbO(2)) was decisive for the redness of both muscles during display in air despite a higher presence of metmyoglobin (MetMb). Pork of the RN(-) genotype was thus redder than that of the rn(+) genotype throughout display in air despite higher oxidation to MetMb. Ageing for 9 days in chill improved the blooming potential in pork of both genotypes compared with 2 days of ageing, resulting in superior meat colour. However, only in pork from the RN(-) genotype, the colour was not negatively affected by ageing time upon display in air.
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Affiliation(s)
- Gunilla Lindahl
- Department of Food Science, Danish Institute of Agricultural Sciences, Research Centre Foulum, P.O. Box 50, DK-8830 Tjele, Denmark
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