Influence of dietary fat and vitamin E on antioxidant status of muscles of turkey

Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality

This study assessed previous research aimed at mitigating the adverse effects of freeze-thawing on meat quality. Specifically, it focuses on assessing the physicochemical alterations in meat resulting from freezing, freeze-thawing, or technologies to minimize these alterations. Recent studies have focused on conventional freeze-thaw technology applicable across various livestock species and muscle types. However, recent research has indicated the necessity for developing freeze-thaw technology considering the unique characteristics of individual muscles. In this review, we summarize previous studies that have compared alterations in the physicochemical properties of primary muscles owing to freezing or freeze-thawing. Despite the introduction of various technologies to significantly reduce the adverse effects on meat quality resulting from freeze-thawing, it is essential to consider the unique characteristics (proximate composition, pH, and muscle fiber characteristics) of individual muscles or cuts to develop enhanced the freeze-thaw processing technology.

Incorporation of Herbal Plants in the Diet of Ruminants: Effect on Meat Quality

The use of herbal plants as food additives in animal nutrition to enhance meat processing efficiency and meat quality has been reviewed. Today, the consumer demand is safety, nutritive value, taste, uniformity, meat variety, and good appearance of meat products. Thus, to meet the consumers' demand, development of product and research should be improved. Studies have been shown that the use of herbs, spices, and their extracts are of the major interventions, which were adopted in the industry of the meat for improving its quality traits. In the present paper, the most recent literature about use of bioactive compounds in herbal plants for evaluating a number of parameters related to meat quality, including fat content and distribution, water content, water holding capacity, collagen content, pH, tenderness color, lipid oxidation and flavor were reviewed.

Redox Biomarker Baseline Levels in Cattle Tissues and Their Relationships with Meat Quality

Cattle breeds or crossbreds with high productivity traits have been developed to meet a growing demand for food. When intensive farming practices are followed, animals face several challenges which can result in poor performance, compromised welfare and the reduced quality of their products. Our study aims to highlight the resting values of the physiological oxidative stress that three cattle breeds exhibit, and their potential relationship with meat quality. For this purpose, we determined the levels of five common redox biomarkers (glutathione (GSH), catalase (CAT), total antioxidant capacity (TAC), thiobarbituric reactive substances (TBARS) and protein carbonyls (CARBS)) in the tissues of three commonly used beef cattle breeds (Charolais (CHA), Limousin (LIM) and Simmental (SIM)) and their association with specific meat quality traits that depend on color, pH and texture. The results revealed that LIM cattle breed animals have elevated intrinsic antioxidant defense systems in comparison to CHA and SIM cattle breed animals. In addition, the meat quality parameters were associated with the redox biomarkers. We propose that the determination of specific antioxidant parameters in the blood might be used as potential biomarkers to predict meat quality. This would allow farmers to nutritionally intervene to improve the quality of their products.

Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat

The study aimed to evaluate the effect of 14-day vacuum aging on the volatile compounds (VOC) profile, oxidative profile, antioxidant enzymes activity, and sensory evaluation in the Longissimusthoracis muscle of foal meat under vacuum aging. Longissimusthoracis (LT) was sampled in 20 mm thick slices, vacuum packed, and stored at 4 °C. Samples were randomly assigned to different aging times (1, 6, 9, 14 days after slaughtering). VOCs, thiobarbituric acid reactive substances (TBARs), hydroperoxides, carbonyl proteins, superoxide dismutase, catalase, and glutathione peroxidase were analyzed, and a sensory test was performed. A nested one-way analysis of variance (ANOVA) was performed for aging time as an independent variable. Significance was set at p < 0.05. The main VOCs originating from cooked steaks were aldehydes, (from 47.18% to 58.81% of the total volatile compounds), followed by hydrocarbons (from 9.32% and 31.99%). TBARs and hydroperoxides did not show variations due to aging (p > 0.05), instead, protein carbonyls showed higher values at the 14th day (p < 0.01). Catalase, superoxide dismutase, and glutathione peroxidase showed increasing values during aging time (p < 0.01). Vacuum aging slowed down lipid oxidation, and protein oxidation was shown to be present. However, the best vacuum aging duration is in the range of 6-9 days from slaughtering, with an improvement of sensory evaluation.

Effect of trub and/or linseed dietary supplementation on in vivo oxidative status and some quality traits of rabbit meat

The objective of this study was to compare the effect of the dietary beer trub, alone or in combination with linseed, on meat quality, oxidative status and cholesterol content of rabbit. Eighty New Zealand White rabbits were divided at weaning (30 d) into four dietary groups: control (C) fed a standard diet, trub (T, 2% of lyophilized trub), linseed (L, 3% of extruded linseed), and trub-linseed in combination (TL, 2% of lyophilized trub and 3% of extruded linseed). At slaughtering (80 d) the oxidative parameters of blood and quality of Longissimus thoracis et lumborum were analysed. The in vivo lipid oxidation was similar in the supplemental groups, whereas it was higher in T, L and TL meat compared to C. Trub supplementation in rabbit diets slightly affected the fatty acid profile (MUFA) and worsened the oxidative status of meat, and its inclusion in combination with linseed did not counteract the oxidative instability induced by the higher PUFA content.

Meat quality traits and feeding distillers grains to cattle: a review

Livestock management and meat production involve a series of steps that affect meat quality. Animal genetics, nutrition and diets, slaughter procedures and meat-preservation conditions are some of the parameters that should be controlled to maintain meat quality. In regard to animal nutrition and diets, novel ingredients are increasingly used, distillers grains (DG) being an example. DG are obtained as a co-product from bioethanol production and comprise the fat, protein, fibre and micronutrient portion of the grains. Many papers have studied the inclusion of DG in finishing diets and their effect on growth performance and meat characteristics, but a review on the effects on meat quality is needed. Feeding with DG influences beef colour; nevertheless, a relationship between the level of inclusion and colour development has not been established yet. In addition, feeding DG-inclusion diets sometimes increases meat discoloration during retail display. Also, the composition of fatty acids is modified since total polyunsaturated fatty acid content in meat increases with the inclusion of DG in finishing diets. This increment in polyunsaturated fatty acid content is likely to contribute to lipid oxidation processes and might be related to meat discoloration due to myoglobin oxidation. However, meat tenderness has not been modified in most of the cases. This review focused on recent studies on DG inclusion, animal performance and meat quality. Key points that need further research are also identified and discussed.

Personalizing protein nourishment

Proteins are not equally digestible-their proteolytic susceptibility varies by their source and processing method. Incomplete digestion increases colonic microbial protein fermentation (putrefaction), which produces toxic metabolites that can induce inflammation in vitro and have been associated with inflammation in vivo. Individual humans differ in protein digestive capacity based on phenotypes, particularly disease states. To avoid putrefaction-induced intestinal inflammation, protein sources, and processing methods must be tailored to the consumer's digestive capacity. This review explores how food processing techniques alter protein digestibility and examines how physiological conditions alter digestive capacity. Possible solutions to improving digestive function or matching low digestive capacity with more digestible protein sources are explored. Beyond the ileal digestibility measurements of protein digestibility, less invasive, quicker and cheaper techniques for monitoring the extent of protein digestion and fermentation are needed to personalize protein nourishment. Biomarkers of protein digestive capacity and efficiency can be identified with the toolsets of peptidomics, metabolomics, microbial sequencing and multiplexed protein analysis of fecal and urine samples. By monitoring individual protein digestive function, the protein component of diets can be tailored via protein source and processing selection to match individual needs to minimize colonic putrefaction and, thus, optimize gut health.

Comparison of myofibrillar protein degradation, antioxidant profile, fatty acids, metmyoglobin reducing activity, physicochemical properties and sensory attributes of gluteus medius and infraspinatus muscles in goats

BACKGROUND

The functionality of myofibrillar proteins is a major factor influencing the quality attributes of muscle foods. Nonetheless, the relationships between muscle type and oxidative changes in chevon during ageing are meagrely elucidated. Postmortem changes in antioxidant status and physicochemical properties of glycolytic gluteus medius (GM) and oxidative infraspinatus (IS) muscles in goats were compared.

METHODS

Twenty Boer bucks (9-10 months old, body weight of 36.9 ± 0.725 kg) were slaughtered and the carcasses were subjected to chill storage (4 ± 0.5 °C). Analyses were conducted on GM and IS muscles sampled on 0, 1, 4 and 7 d postmortem.

RESULTS

Chill storage did not affect the antioxidant enzyme activities in both muscles. The IS had greater (P < 0.05) superoxide dismutase and catalase activities than GM. Carotenoid and tocopherol contents did not differ between muscles but decreased (P < 0.05) over storage. The IS had higher (P < 0.05) glycogen and ultimate pH and lower (P < 0.05) shear force and cooking loss than GM. The carbonyl content, % metmyoglobin, drip loss and TBARS increased (P < 0.05) while free thiol, metmyoglobin reducing activity (MRA), shear force and myoglobin decreased (P < 0.05) over storage. Muscle type had no effect (P > 0.05) on free thiol, MRA and TBARS. The GM had lower (P < 0.05) redness on d 0 and 1 than IS while the IS had greater carbonyl, % metmyoglobin and drip loss than GM on d 7. The reflective density of slow myosin heavy chain (MHC) was higher (P < 0.05) while the density of fast MHC and actin was lower (P < 0.05) in IS than GM. Regardless of muscle type, the density of MHC decreased (P < 0.05) while that of actin was stable over storage. Nonetheless, the degradation of fast and slow MHC was greater (P < 0.05) in IS than GM. Muscle type had no effect (P > 0.05) on consumer preference for flavour, juiciness and overall acceptability. However, IS had higher (P < 0.05) tenderness score than GM on d 1 and 4 postmortem. Intramuscular fat was higher (P < 0.05) in IS compared with GM. Fatty acid composition did not differ between the muscles. However, GM had lower (P < 0.05) n-6/n-3 ratio than IS. The n-3 and n-6 PUFA declined (P < 0.05) while the SFA increased (P < 0.05) over storage.

CONCLUSION

The changes in myofibrillar proteins and physicochemical properties of goat meat during postmortem chill storage are muscle-dependent.

Influence of Diet and Postmortem Ageing on Oxidative Stability of Lipids, Myoglobin and Myofibrillar Proteins and Quality Attributes of Gluteus Medius Muscle in Goats

This study appraised the effects of dietary blend of 80% canola oil and 20% palm oil and postmortem ageing on oxidative stability, fatty acids and quality attributes of gluteus medius (GM) muscle in goats. Twenty-four Boer bucks were randomly allotted to diet supplemented with 0, 4 and 8% oil blend, fed for 100 days and slaughtered, and the GM muscle was subjected to a 7 d chill storage (4±1°C). Diet had no effect (P> 0.05) on the colour, drip loss, thiobarbituric acid-reactive substances (TBARS) value, free thiol, carbonyl, myoglobin and metmyoglobin contents, metmyoglobin reducing activity (MRA), antioxidant enzyme activities and abundance of myosin heavy chain (MHC) and actin in the GM muscle in goats. The meat from goats fed 4 and 8% oil blend had higher (P< 0.05) concentration of α and γ-tocopherol and abundance of troponin T compared with that from the control goats. The GM muscle from the oil-supplemented goats had lower (P< 0.05) concentration of C16:0 and greater (P< 0.05) concentration of C18:1n-9, C18:3n-3 and C20:5n-3 compared with that from the control goats. Nonetheless, diet did not affect (P< 0.05) the total fatty acid in the GM muscle in goats. Regardless of the diet, the free thiol and myoglobin contents, concentration of tocopherol and total carotenoids, MHC and MRA in the GM muscle decreased (P< 0.05) while carbonyl content, TBARS, drip loss and metmyoglobin content increased over storage. Dietary blend of 80% canola oil and 20% palm oil beneficially altered tissue lipids without hampering the oxidative stability of chevon.

Effects of dietary oil blend on fatty acid composition, oxidative stability and physicochemical properties of Longissimus thoracis et lumborum muscle in goats

This study examined the effects of dietary blend of 80% canola oil and 20% palm oil (BCPO) on the physicochemical properties, antioxidant status, oxidative stability and fatty acid composition of Longissimus thoracis et lumborum (LTL) muscle from goats during chill storage. Over a 14-week feeding trial, 24 Boer bucks were randomly assigned to and supplemented with diets containing 0, 4 or 8% BCPO on a dry matter basis, slaughtered and the LTL was subjected to a 7 day chill storage. Neither diet nor post mortem ageing influenced (P > 0.05) antioxidant enzyme activities, chemical composition and cholesterol. Diet had no effect on the carbonyl content, free thiol content, water-holding capacity, tenderness, pH and glycogen. Oil-supplemented goats had higher (P < 0.05) C18:1 trans-11, C18:3n-3 and C20:5n-3, carotenoid, tocopherol and redness, and lower thiobarbituric acid reactive substances values than the control goats. Post mortem ageing decreased (P < 0.05) shear force and oxidative stability of chevon. No significant (P > 0.05) changes were found in the proportion of individual fatty acids throughout storage. Total polyunsaturated fatty acids (PUFA) decreased while total saturated fatty acids increased as storage progressed. Dietary BCPO enhanced n-3 PUFA without compromising the quality attributes of chevon.

Influence of dietary canola oil and palm oil blend and refrigerated storage on fatty acids, myofibrillar proteins, chemical composition, antioxidant profile and quality attributes of semimembranosus muscle in goats

BACKGROUND

Improving the unsaturated fatty acid content of ruminant meat is essential due to the generally saturated nature of fatty acids in ruminant meat and the negative effects this can have on human health. Nonetheless, enhancing the unsaturated fatty acid content of ruminant meat can have adverse effects on the shelf life and quality attributes of the meat. This study assessed the effects of dietary 80 % canola oil and 20 % palm oil blend (CPOB) on fatty acid composition, antioxidants, oxidative spoilage, cholesterol and physicochemical properties of semimembranosus (SM) muscle from goats. Twenty four Boer bucks were randomly assigned to diets containing on dry matter basis 0, 4 and 8 % CPOB, fed for 100 d and slaughtered. The carcasses were subjected to a 7 d postmortem refrigerated storage. All analyses were conducted on the SM muscle.

RESULTS

Diet had no effect (P > 0.05) on the concentration of free thiol and carbonyl and the band intensity of myosin heavy chain, actin and troponin T. The muscle glycogen, pH, water holding capacity, tenderness, glutathione peroxidase (GPX) activity, total carotenoid, δ-tocopherol, cholesterol and proximate composition did not differ (P > 0.05) between diets. The SM muscle from goats fed 4 and 8 % CPOB had lower (P < 0.05) concentration of C14:0 and C16:0 and higher (P < 0.05) concentration of C18:1 trans-11, C18:1ω-9, C18:3ω-3, C20:5ω-3 and C22:5ω-3 than the SM muscle from the control goats. Dietary CPOB increased (P < 0.05) the concentration of α and γ tocopherol and meat redness (a*) on d 1 and 4 postmortem. Regardless of diet, antioxidant vitamins, and shear force decreased (P < 0.05) while drip loss, lipid and protein oxidation increased (P < 0.05) as postmortem storage progressed.

CONCLUSION

Results evince that dietary CPOB can be used as a management tool to enhance the beneficial fatty acids and antioxidant contents of chevon without deleterious effects on its physicochemical properties and shelf life.

Antioxidant status of turkey breast meat and blood after feeding a diet enriched with histidine

The objective of this study was to investigate the effects of 1) spray dried blood cells rich in histidine and 2) pure histidine added to feed on the antioxidant status and concentration of carnosine related components in the blood and breast meat of female turkeys. The experiment was performed on 168 Big7 turkey females randomly assigned to 3 dietary treatments: control; control with the addition of 0.18% L-histidine (His); and control with the addition of spray dried blood cells (SDBC). Birds were raised for 103 d on a floor with sawdust litter, with drinking water and feed ad libitum. The antioxidant status of blood plasma and breast muscle was analyzed by ferric reducing ability (FRAP) and by 2,2-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radicals scavenging ability. The activity of antioxidant enzymes superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx) was analyzed in the blood and breast meat, with the content of carnosine and anserine quantified by HPLC. Proximate analysis as well as amino acid profiling were carried out for the feed and breast muscles. Growth performance parameters also were calculated. Histidine supplementation of the turkey diet resulted in increased DPPH radical scavenging capacity in the breast muscles and blood, but did not result in higher histidine dipeptide concentrations. The enzymatic antioxidant system of turkey blood was affected by the diet with SDBC. In the plasma, the SDBC addition increased both SOD and GPx activity, and decreased GPx activity in the erythrocytes. Feeding turkeys with an SDBC containing diet increased BW and the content of isoleucine and valine in breast muscles.

Physico-chemical characteristics of Longissimus lumborum muscle in goats subjected to halal slaughter and anesthesia (halothane) pre-slaughter

This study assessed the effect of halal slaughter and anesthesia pre-slaughter followed by bleeding on meat quality characteristics of goats. Eleven male Boer cross goats were divided into two groups and subjected to either halal slaughter (HS) or anesthesia with halothane and propofol pre-slaughter (AS). At pre-rigor, HS had significantly lower (P < 0.05) muscle pH and glycogen than AS. However, no significant difference was observed in the pH and glycogen content between the treatments on 1, 3 and 7 days post mortem. The drip loss of HS was significantly lower (P < 0.05) than that of AS at all aging periods. Treatment had no effect on sarcomere length, myofibrillar fragmentation index and shear force values, loss of thiol groups and degradation of major myofibrillar proteins. It can be concluded that HS did not have deleterious effect on meat quality traits of goat when compared to AS.

Development of microbial spoilage and lipid and protein oxidation in rabbit meat

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.

Proteomic analysis of duck fatty liver during post-mortem storage related to the variability of fat loss during cooking of "foie gras"

Fat loss during cooking of duck "foie gras" is the main problem for both manufacturers and consumers. Despite the efforts of the processing industry to control fat loss, the variability of fatty liver cooking yields remains high and uncontrolled. To understand the biochemical effects of postslaughter processing on fat loss during cooking, this study characterizes for the first time the protein expression of fatty liver during chilling using a proteomic approach. For this purpose the proteins were separated according to their solubility: the protein fraction soluble in a buffer of low ionic strength (S) and the protein fraction insoluble in the same buffer (IS). Two-dimensional electrophoresis was used to analyze the S fraction and mass spectrometry for the identification of spots of interest. This analysis revealed 36 (21 identified proteins) and 34 (26 identified proteins) spots of interests in the low-fat-loss and high-fat-loss groups, respectively. The expression of proteins was lower after chilling, which revealed a suppressive effect of chilling on biological processes. The shot-gun strategy was used to analyze the IS fraction, with the identification of all the proteins by mass spectrometry. This allowed identification of 554 and 562 proteins in the low-fat-loss and high-fat-loss groups, respectively. Among these proteins, only the proteins that were up-regulated in the high-fat-loss group were significant (p value = 3.17 × 10(-3)) and corresponded to protein from the cytoskeleton and its associated proteins. Taken together, these results suggest that the variability of technological yield observed in processing plants could be explained by different aging states of fatty livers during chilling, most likely associated with different proteolytic patterns.

Dietary lipoic acid influences antioxidant capability and oxidative status of broilers

The effects of lipoic acid (LA) on the antioxidant status of broilers were investigated. Birds (1 day old) were randomly assigned to four groups and fed corn-soybean diets supplemented with 0, 100, 200, 300 mg/kg LA, respectively. The feeding program included a starter diet from 1 to 21 days of age and a grower diet from 22 to 42 days of age. Serum, liver and muscle samples were collected at 42 days of age. For antioxidant enzymes, superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activity in serum, liver and breast muscle significantly increased in chickens fed with LA. The concentration of malondiadehyde (MDA), an indicator of lipid peroxidation, was significantly lower in serum, liver and leg muscle in birds that received LA than in the control group. Treatments with LA significantly increased glutathione (GSH) content in liver and increased α-tocopherol content in leg muscle as compared to the control. These results indicate that dietary supplementation with 300 mg/kg LA may enhance antioxidant capability and depress oxidative stress in broilers.

The effects of tomato powder supplementation on performance and lipid peroxidation in quail

Recent studies have suggested a protective role for lycopene, an antioxidant carotenoid, in the prevention of stress including environmental stress. Tomatoes and tomato products are the major dietary source of lycopene. The objective of the present study was to investigate the effect of dietary tomato powder supplementation on the performance and lipid peroxidation of meat in Japanese quail (Coturnix coturnix japonica) exposed to a high ambient temperature of 34 degrees C. A total of 180 ten-day-old male quails were randomly allocated into 6 groups consisting of 10 replicates of 3 birds. Birds were kept in wire cages in a temperature-controlled room at either 22 degrees C (thermoneutral) or 34 degrees C (heat stress) for 8 h/ d (0900 to 1700 h during the study). Birds were fed either a basal diet or the basal diet supplemented with 2.5 or 5.0% of tomato powder. Tomato powder supplementation linearly increased feed intake, live weight gain, and feed conversion (P = 0.01) under heat stress conditions but did not show the same effect at thermoneutral conditions (P > 0.05). Heat stress significantly increased malondialdehyde concentration and decreased vitamin concentrations in the serum, liver, and muscles of quail. Serum lycopene and vitamin C, E, and A (P = 0.01) concentrations increased linearly in birds at all groups. Malondialdehyde levels in serum, liver (P = 0.001), and muscles linearly decreased in all birds of both thermoneutral and heat stress groups as dietary tomato powder supplementation increased. The results of the study indicate that tomato powder modulates the oxidation-antioxidation system of the muscles in Japanese quail exposed to high ambient temperature.

Detection and localization of oxidized proteins in muscle cells by fluorescence microscopy

In meat, no detailed studies on the intracellular distribution of oxidized proteins during oxidative stress have been performed, to our knowledge. Therefore, we used fluorescence microscopy to detect and locate protein carbonyls, oxidation products of basic amino acids, generated in bovine M. Rectus abdominis during either exposition to a chemical free radical generating system, or refrigerated storage, or cooking. The technique consisted of an immunohistochemical detection of carbonyls by reaction with the specific probe DNPH (2,4-dinitrophenylhydrazine) followed by the sequential addition of a first antibody against DNPH-carbonylated proteins and a CY3-labeled secondary antibody. The fluorescence of the CY3 probe increased regularly with level of free radical generating system and storage time. Moreover, an important heterogeneity of carbonyl distribution was observed, with a higher oxidation level at the periphery than inside the muscle cells. Cooking induced fluorescence increase only at the periphery of cells. Specific coloration of collagen by Sirius red showed that collagen was not involved in fluorescence. We can deduce that accumulation of oxidized proteins observed in the cell periphery was linked to membrane protein oxidation and not to connective tissue oxidation. Biochemical assays were performed in parallel on membrane and myofibrillar proteins to provide complementary quantitative data on level of oxidized proteins.

Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteins

The objective of this study was to investigate the effect of chemical oxidation on myofibrillar protein digestibility. Myofibrils were prepared from pig M. longissimus dorsi and oxidized by a hydroxyl radical generating system. Oxidative modifications of proteins were assessed by the carbonyl content, surface hydrophobicity, electrophoresis, and immunoblotting. Oxidized or nonoxidized myofibrillar proteins were then exposed to proteases of the digestive tract (pepsin, trypsin, and alpha-chymotrypsin). Results showed a direct and quantitative relationship between protein damages by hydroxyl radical and loss of protein digestibility.