Vitamin E and meat quality

N-acetyl-l-methionine dietary supplementation improves meat quality by oxidative stability of finishing Angus heifers

Methionine plays a vital role in protein synthesis, and regulation of antioxidant response in ruminants. This study aimed to assess the effects of dietary supplementation with N-acetyl-l-methionine (NALM), which serves a source of rumen-protected methionine, on growth performance, carcass traits, meat quality, and oxidative stability. Sixty Angus heifers (initial body weight = 408 ± 51.2 kg, 15-18 months) were stratified by body weight and randomly assigned to four dietary treatments: a control group (0% NALM), and experimental groups receiving diets containing 0.125%, 0.25%, and 0.50% NALM (dry matter (DM) basis), respectively. The experiment included a 2-week adaptation and a 22-week data and sample collection period. Results indicated that blood urea nitrogen in the plasma of the 0.25% NALM group was lower compared to the control and the 0.50% NALM groups (P = 0.02). The plasma methionine (P = 0.04), proline (P < 0.01), and tryptophan (P = 0.05) were higher in the 0.25% and 0.50% NALM groups, as well as the methionine and proline in the muscle of the 0.25% NALM group (P < 0.01). The muscle pH (P < 0.01) was increased by supplementing 0.25% and 0.50% NALM in diets but decreased the lactate (P < 0.01). The 0.25% NALM group also increased a* (P = 0.05), decreased L* (P = 0.05), drip loss (P = 0.01), and glycolytic potential in the muscle (P < 0.01). The total antioxidant capacity, superoxide dismutase, glutathione peroxidase, catalase, and glutathione in muscle of 0.25% NALM group were higher than that of the control (P < 0.01), and the malondialdehyde and protein carbonyl were lower (P < 0.01). In conclusion, the dietary supplement with NALM improves meat quality by enhancing the antioxidant effect of lipids and proteins.

A Summary of Two Decades of QTL and Candidate Genes That Control Seed Tocopherol Contents in Maize (Zea mays L.)

Tocopherols are secondary metabolites synthesized through the shikimate biosynthetic pathway in the plastids of most plants. It is well known that α-Tocopherol (vitamin E) has many health benefits for humans and animals; therefore, it is highly used in human and animal diets. Tocopherols vary considerably in most crop (and plant) species and within cultivars of the same species depending on environmental and growth conditions; tocopherol content is a polygenic, complex traits, and its inheritance is poorly understood. The objective of this review paper was to summarize all identified quantitative trait loci (QTL) that control seed tocopherols and related contents identified in maize (Zea mays) during the past two decades (2002-2022). Candidate genes identified within these QTL regions are also discussed. The QTL described here, and candidate genes identified within these genomic regions could be used in breeding programs to develop maize cultivars with high, beneficial levels of seed tocopherol contents.

Can botanically-diverse pastures positively impact the nutritional and antioxidant composition of ruminant meat? - Invited review

A desire for more sustainable pasture-based ruminant feeding systems has led to growing interest in utilising botanically-diverse pastures (BDP) over monoculture pastures. Research suggests that, from a human consumption viewpoint, grass-based ruminant feeding leads to more nutritionally desirable fatty acid (FA) and antioxidant concentrations in meat compared with concentrate feeding, which can affect meat quality. The FA, antioxidant and secondary metabolite content of plants differ, depending on species, maturity and seasonality, offering the potential through targeted feeding of BDP to produce meat with superior nutritional and antioxidant profiles. This review explores the effect, if any, that grazing ruminants on BDP has on the FA profile, fat-soluble vitamin, and antioxidant content of meat. The input-output relationship between forage and red meat constituents is complex and is likely affected by species diversity, forage consumption patterns and modulation of rumen fermentation processes. Further investigation is required to fully understand the effect that BDP may have on the composition and quality of ruminant meat.

Meat quality, metabolic profile and antioxidant status of lambs fed on seedless grape pomace (Vitis vinifera L.)

This study was aiming to research the effect of the seedless grape pomace (GP) added to feed mixture on meat quality, metabolic profile, and antioxidant status of Merinolandschaf lambs. The 90 days old lambs in the control group (C, n=10) were fed feed mixture without GP while in experimental groups were fed with 10% (GP10, n=10) or 20% (GP20, n=10) of GP in feed mixture for 30 days. There was a significant increase in L*, a* values and hue angle as well as a decrease in b* values of lamb carcasses in GP10 and GP20 compared to C group. When lambs were fed GP glucose concentrations decreased, while non-esterified fatty acids (NEFA) and β-hydroxybutyrate (BHB) increased on the 30th day in GP10 and GP20 compared with C group. A significant increase in SOD activity on day 30 and GPx activity on day 15 in lambs’ blood of GP10 and GP20 compared with C group was determined. Also, an increase in DPPH in lamb GP10 and GP20 compared with C was determined. The obtained results of the meat quality, metabolic profile and antioxidant status parameters of lamb meat showed that the use of 10% GP in the diet is justified, while 20% of GP was questionable.

Effect of oregano oil and cranberry pulp supplementation in finishing pigs on the physicochemical quality of fresh loin during storage

Oregano oil and cranberry pulp supplements were added to the diets of finishing pigs to determine their effects on the meat quality of fresh loins during storage. Two and three levels of oregano oil (250 and 500 mg·kg−1) and cranberry pulp (5, 10, and 20 g·kg−1) were tested, according to a factorial experimental design. The loin meat was vacuum packed and analyzed at 0 (after the 24 h chilling period post slaughter), 23, 45, and 60 d of storage. Samples were repackaged under aerobic conditions after 0 or 23 d and analyzed after 4, 8, and 12 d. Oregano and cranberry supplements did not affect lipid oxidation (microgram of malondialdehyde equivalent per kilogram of meat) during anaerobic or aerobic storage. On day 0, the fatty acid profile of the loin samples demonstrated that the addition of cranberries at a dose of 10 g·kg−1 was associated with a lower percentage of saturated fatty acids (P = 0.04; 42.97% vs. 40.99%) and a trend for a higher percentage of monounsaturated fatty acids (P = 0.06; 47.26% vs. 46.09%). Considering the result obtained, feeding pigs with oregano and cranberry supplements had a limited effect on meat quality parameters measured during storage.

Antioxidant Properties and Physicochemical Attributes of Meat from Berkshire Finishing Pigs Supplemented with Rubus coreanus By-Product

A 60-d feeding trial was conducted to evaluate the effects of diets supplemented with two concentrations (0% and 0.3%) of black raspberry (Rubus coreanus Miquel) fruit by-product (RCFB) on the physicochemical characteristics, oxidative stability, antioxidant capacity, antioxidant enzyme activity, and fatty acid profile of M. longissimus dorsi (LL) porcine muscle from Berkshire finishing pigs meat. Results revealed that regardless of the sex, diets supplemented with 0.3% RCFB reduced (p<0.05) the thiobarbituric acid reactive substances (TBARS) expressed as malonaldehyde (MDA) content effectively. A higher antioxidant capacity [2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity] was found (p<0.05) in response to feeding supplemented with 0.3% RCBF for male or female pigs. Moreover, 0.3% RCFB dietary feed increased (p<0.05) the glutathione peroxidase enzyme activities (GPX1) in blood plasma for male or female pigs. However, no influences were observed (p>0.05) on meat color, WHC, shear force, and fatty acid contents while fed diet supplemented with 0% or 0.3% RCFB for male or female pigs. Overall, this study suggests that a diet supplemented with 0.3% RCFB may beneficially affect owing to better oxidative stability, higher antioxidant capacity, and antioxidant enzyme activity (blood plasma) in pigs which could be a promising natural antioxidant without affecting meat quality traits.

The Effect of Dietary Lycopene Supplementation on Drip Loss during Storage of Lamb Meat by iTRAQ Analysis

This study was designed to investigate the impact of dietary lycopene (antioxidant extracted from tomato) supplementation on postmortem antioxidant capacity, drip loss and protein expression profiles of lamb meat during storage. Thirty male Hu lambs were randomly divided into three treatment groups and housed in individual pens and received 0, 200 or 400 mg·kg-1 lycopene in their diet, respectively. All lambs were slaughtered after 3 months of fattening, and the longissimus thoracis (LT) muscle was collected for analyses. The results indicated that drip loss of LT muscle increased with storage days (P < 0.05). After storage for 7 days, significantly lower drip loss of meat was found in fed the lycopene-supplemented diet (P < 0.05). Dietary lycopene supplementation increased the activity of antioxidant enzymes (total antioxidant capacity (T-AOC), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), catalase (CAT)) (P < 0.05) and decreased the thiobarbituric acid reactive substance (TBARS) and carbonyl contents (P < 0.05). During the storage period (days 0, 5 and 7), a number of differentially abundant proteins (DAPs), including oxidases, metabolic enzymes, calcium channels and structural proteins, were identified based on iTRAQ data, with roles predominantly in carbon metabolism, oxidative phosphorylation, cardiac muscle contraction and proteasome pathways, and which contribute to decreased drip loss of lamb meat during storage. It can be concluded that dietary lycopene supplementation increased antioxidant capacity after slaughter, and the decreased drip loss during postmortem storage might occur by changing the expression of proteins related to enzyme activity and cellular structure in lamb muscle.

Molecular-assisted breeding for soybean with high oleic/low linolenic acid and elevated vitamin E in the seed oil

The uses of vegetable oils are determined by functional properties arising from their chemical composition. Soybean oil was previously used in margarines and baked foods after partial hydrogenation to achieve heat and oxidative stability. This process, however, generates trans fats that are now excluded from food use because of cardiovascular health risks. Also present in soybean oil are the anti-oxidant tocopherols, with α-tocopherol (vitamin E) typically present as a minor component compared to γ-tocopherol. Genetic improvement of the fatty acid profile and tocopherol profile is an attractive solution to increase the functional and health qualities of soybean oil. The objective of this research was to develop resources to directly select with molecular markers for the elevated vitamin E trait in soybean oil and to use a molecular breeding approach to combine elevated vitamin E with the high oleic/low linolenic acid seed oil trait that improves oil functionality and nutrition. New soybean germplasm was developed from the molecular breeding strategy that selected for alleles of six targeted genes. Seed oil from the novel soybean germplasm was confirmed to contain increased vitamin E α-tocopherol along with a high oleic acid/low linolenic acid profile.

Effect of Rumen Protected Methionine and α-Tocopherol on Growth Performance, Carcass Characteristics, and Meat Composition of Late Fattening Hanwoo Steer in High-Temperature Seasons

This study was conducted to investigate the effects of rumen-protected methionine and α-tocopherol (RPMT) on growth performance, carcass characteristics, and meat composition of late fattening Hanwoo steers in high-temperature seasons. Fourteen steers were randomly assigned to one of two diets; control (commercial concentrate) and treatment (commercial concentrate + 20 g of RPMT). Average daily gain was 34% higher in the treatment group than in the control group; however, there was no significant difference due to the small number under investigation. Feed conversion ratio was lower in the treatment group than in the control group (p < 0.05). Supplementation of RPMT had little effect on the fatty acid composition of longissimus muscle. Metmyoglobin in the longissimus muscle was significantly lower in treatment group compared to the control group at the ninth day of storage (p < 0.05). The redness of the longissimus muscle was higher in the treatment group than in the control group on day 9 of storage (p < 0.01). Thus, the results suggest that RPMT have positive effects on growth performance, and Commission Internationale de l'Eclairage color stability in the longissimus muscle of late fattening Hanwoo steers in high-temperature seasons.

Effects of Fermented Tea Residue on Fattening Performance, Meat Quality, Digestive Performance, Serum Antioxidant Capacity, and Intestinal Morphology in Fatteners

Simple Summary

Tea residue is the remaining residue of tea after drinking or deep processing. With the annual consumption of tea, a large amount of discarded tea residue is produced. If the tea residue is not effectively utilized, it will cause not only environmental pollution, but also represent a waste of resources. In this study, strains of Bacillus subtilis, Aspergillus niger, and Saccharomyces cerevisiae were used to produce fermented tea residue (FTR). Different levels of FTR were used instead of corn and soybean meal. The resulting product was used to feed pigs bred for rapid growth, also known as fatteners. We explored its effects on growth performance, digestion performance, meat quality, serum antioxidant capacity, and intestinal morphology in fatteners. The aim is to provide a scientific basis for the future use of FTR as a feed material.

Abstract

This study investigated the dietary supplementation of tea residue fermented by Bacillus subtilis, Aspergillus niger, and Saccharomyces cerevisiae, to explore its effects on growth performance, digestion performance, meat quality, serum antioxidant capacity, and intestinal morphology in pigs bred for rapid growth, also known as fatteners. One hundred and ninety-two healthy “Duroc × Landrace × Yorkshire” ternary hybrid pigs (body weight 70 ± 1.0 kg) were randomly divided into four groups according to the feeding test requirements, with four replicates in each group, and 12 fatteners per replicate. The control group (CG) was fed the basal diet. Treatments 1 (T1), 2 (T2), and 3 (T3), comprising ratios of 10%, 15%, and 20% of tea residue were added to the basal diet. The test period was 60 days. The results showed that supplementation of FTR in fatteners’ diets increased final body weight (FBW), average daily gain (ADG), and feed conversion ratio (FCR) in the T1 and T2 groups (p < 0.05). Compared with the other groups, the lightness (L*) and pH were significantly affected in the T2 group (p < 0.05). Compared with the CG, dietary supplementation of FTR significantly increased the nutrient digestibility of crude protein (CP), ether extract (EE), calcium (Ca), and phosphorus (P), improved the lipase and trypsin activities, and reduced drip loss and the shear force of fatteners (p < 0.05). Glutathione peroxidase (GSH-Px) and total antioxidant capacity (T-AOC) were significantly increased in the T2 and T3 groups compared with the other groups (p < 0.05). Supplementation of FTR in the jejunum significantly increased the villi height of the T2 group and the ratio of villi height to crypt depth of the FTR groups. Compared with the other two groups, the T2 and T3 groups significantly reduced the ratio of the villous height to crypt depth in the duodenum (p < 0.05). In conclusion, the tea residue after fermentation was shown to have beneficial effects on the fattening performance, digestion performance, meat quality, serum antioxidant capacity, and intestinal morphology of fatteners.

Grass finishing and the residual effect of pasture prior to concentrate finishingon the shelf stability of late-maturing bull beef

Context The finishing of late-maturing bulls on grass is economically more favourable than finishing on cereal concentrates but it may have a negative effect on oxidative stability. Aim To determine the effect of varying levels of pasture feeding during the finishing period on the oxidative stability of bull beef. Methods Groups of eight late-maturing breed sired bulls were assigned to one of the following production systems: (1) pasture only for 200 days (P), (2) pasture only for 100 days followed by pasture plus 50% of the dietary dry matter (DM) intake as concentrate for 100 days (P-C50), (3) pasture plus 50% of the DM intake as concentrate for 200 days (C50), (4) pasture only for 100 days followed by ad libitum concentrates for 100 days (P-C), (5) pasture plus 50% of the DM intake as concentrate for 100 days followed by ad libitum concentrates for 100 days (C50-C) and (6) ad libitum concentrates offered indoors for 200 days (C). The M. Longissimus thoracis et lumborum muscle was excised post-slaughter for proximate, fatty acid and α-tocopherol analysis and for measurement of lipid and protein oxidation and colour stability. Results The polyunsaturated fatty acid (PUFA) concentration and proportion in muscle were higher (P &lt; 0.001) in C50 bulls compared with P, P-C50 and P-C bulls. The concentration of highly peroxidisable PUFA was at least 1.3-fold higher (P &lt; 0.001) in the muscle of C50 bulls than of C and P-C bulls whereas the proportion was at least 1.5-fold higher (P &lt; 0.001) in muscle of P, P-C50 and C50 bulls compared with C and P-C bulls. There was a higher (P &lt; 0.001) concentration of saturated fatty acids and monounsaturated fatty acids in muscle of bulls fed on concentrate in the last 100 days (P-C, C50-C and C) compared with those fed on grass (fully or partially) in the last 100 days (P, P-C50 and C50). α-Tocopherol concentration was at least 1.5-fold higher (P &lt; 0.001) in muscle of P bulls compared with C, C50-C and P-C bulls. Redness, redness stability, lipid and protein oxidation did not differ between treatments (P &gt; 0.05). Conclusions The increase in highly peroxidisable PUFA in beef, by increasing pasture in the finishing ration did not increase susceptibility to oxidation, most likely due to a concomitant increase in α-tocopherol. Implications Beef can be produced from late-maturing bulls grazing on pasture for 200 days without impacting negatively on oxidative stability.

Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E

This study was performed to determine changes in mutagenicity and biogenic amine concentrations in sausages fermented with six different starter cultures treated with vitamins C and E. Six different types of fermented sausages with different combination of starter cultures were manufactured. T1, Pediococcus acidilactici; T2, P. pentosaceus and Staphylococcus carnosus; T3, S. carnosus, S. xylosus, Debaryomyces hansenii, Lactobacillus curvatus, and P. pentosaceus; T4, S. carnosus and L. sakei; T5, S. xylosus and L. plantarum; and T6, Penicillium nalgiovensis. After treatment with vitamins C and E in fermented sausages, changes in mutagenicity and biogenic amine concentrations were measured. The sausages fermented with Staphylococcus xylosus and Lactobacillus plantarum starter cultures showed the most effective antimutagenic activity (p<0.05). The mutagenicity was further decreased in the sausages treated with vitamins C and E (p<0.05), regardless of the starter cultures. The use of Pediococcus acidilactici, S. xylosus, L. plantarum, and Penicillium nalgiovensis as starter cultures was effective in decreasing biogenic amine concentrations (p<0.05). In addition, vitamin E was more effective in decreasing the biogenic amine concentrations than vitamin C. In conclusion, we recommend the use of S. xylosus and L. plantarum as starter cultures, in addition to the use of vitamins C and E, to reduce the potential risk of meat mutagens in fermented sausages.

Effect of vitamin E sources and inclusion levels in diets on growth performance, meat quality, alpha-tocopherol retention, and intestinal inflammatory cytokine expression in broiler chickens

Water-miscible vitamin E (WVE) has been known to be more bioavailable than conventional lipid-soluble vitamin E (LVE) in human foods because of its greater solubility in the gastrointestinal tract. However, no data regarding the comparison of the efficacy of WVE to LVE were available in poultry diets. The objective of the current experiment was to investigate the effect of vitamin E (VE) sources and inclusion levels in diets on growth performance, meat quality, alpha-tocopherol retention, and intestinal inflammatory cytokine expression in broiler chickens. A total of 420 6-d-old broiler chicks were allotted to 1 of 7 dietary treatments with 6 replicates in a completely randomized design. The corn-soybean meal-based basal diet was formulated without inclusion of supplemental VE. Additional 6 diets were prepared by supplementing the basal diet with either WVE or LVE at the inclusion levels of 33, 65, or 100 IU/kg in diets. Diets were fed to birds for 26 d. Results indicated that different VE sources and inclusion levels from 33 to 100 IU/kg in diets had no effects on growth performance in broilers. The VE sources did not affect lipid oxidation in both breast and thigh meat. However, increasing inclusion levels of VE decreased (linear and quadratic, P < 0.05) lipid oxidation in breast meat. Regardless of VE sources, increasing inclusion levels of VE increased (linear, P < 0.01) alpha-tocopherol concentrations in breast meat. Dietary WVE showed a greater reduction in the expression of both pro- and anti-inflammatory cytokine genes in the jejunum than dietary LVE. Increasing inclusion levels of both VE sources decreased (linear and quadratic, P < 0.05) the expression of both pro- and anti-inflammatory cytokine genes in the jejunum. The efficacy of dietary WVE for growth performance, meat quality, lipid oxidation, and alpha-tocopherol retention in broilers chickens is similar to that of dietary LVE. However, it is likely that dietary WVE is more effective in decreasing intestinal inflammatory responses than dietary LVE in broilers.

Effect of local diets on nutritional and sensory quality of meat of indigenous goats in Tunisian arid regions

The valorization of natural resources in small ruminants feeding can reduce the cost of feed and produce good meat quality. The objective was to evaluate the effects of local feed resources on the physico-chemical aspects, the sensorial characteristics and the fatty acid profile of goat kid's meat. Twenty-six kids are divided in three groups (average body weight = 15.85 kg; age = 4 months). The groups received oat hay (group control C), dried olive leaves + dried Stipa tenacissima (group OL) or grass hay (group Ko). The animals were slaughtered after 90 days of experience, with an approximate final live weight of 18.5 kg. Total solids, pH, fat, crude protein, vitamin, cholesterol and fatty acid contents of meat were determined. The OL group had the highest ultimate pH (6.82 vs. 6.73); cooking loss, gross composition (total solids, protein and fat), cholesterol and colour coordinates (L, a* and b*) were similar among groups. The vitamin E, affected by diet, was higher in group OL than the other groups (3.71 mg/kg vs. 1.32 and 2.17 mg/kg, respectively, for C and Ko groups). Moreover, meat from this group showed the highest saturated fatty acid. Unsaturated fatty acids content was higher in the meat of C and Ko groups. On the other side, polyunsaturated fatty acid level was not affected by the diet treatment. The n6/n3 ratio was significantly affected by the diet; it was lower in meat of groups Ko and OL (3.17 and 3.38 respectively). The feeding effect on sensory quality of meat was not significant.

The effects of graded levels of concentrate supplementation on colour and lipid stability of beef from pasture finished late-maturing bulls

Finishing late-maturing bulls on grass may alter the antioxidant/prooxidant balance leading to beef with higher susceptibility to lipid oxidation and a lower colour stability compared to bulls finished on cereal concentrates. In this context, lipid oxidation and colour stability of beef from late-maturing bulls finished on pasture, with or without concentrate supplements, or indoors on concentrate was assessed. Charolais or Limousin sired bulls (n = 48) were assigned to four production systems: (1) pasture only (P), (2) pasture plus 25% dietary DM intake as barley-based concentrate (PC25), (3) pasture plus 50% dietary DM intake as barley-based concentrate (PC50) or (4) a barley-based concentrate ration (C). Following slaughter and postmortem ageing, M. Longissimus thoracis et lumborum was subjected to simulated retail display (4°C, 1000 lux for 12 h out of 24 h) for 3, 7, 10 and 14 days in modified atmosphere packs (O2 : CO2; 80 : 20). Lipid oxidation was determined using the 2-thiobarbituric acid-reactive substances assay; α-tocopherol was determined by HPLC; fatty acid methyl esters were determined using Gas Chromatography. Using a randomised complete block design, treatment means were compared by either ANOVA or repeated measures ANOVA using the MIXED procedure of SAS. Total polyunsaturated fatty acid (PUFA) concentrations were not affected by treatment, n-3 PUFAs were higher (P < 0.001) and the ratio of n-6 to n-3 PUFAs was lower (P < 0.001) in muscle from P, PC25 and PC50 compared to C. α-Tocopherol concentration was higher in muscle from P compared to PC50 and C bulls (P = 0.001) and decreased (P < 0.001) in all samples by day 14. Lipid oxidation was higher in muscle from C compared to P bulls on day 10 and day 14 of storage (P < 0.01). Finishing on pasture without supplementation did not affect beef colour stability and led to lower lipid oxidation, possibly due to the higher α-tocopherol concentration compared to concentrate finished beef.

Dietary Supplementation of Dried Grape Pomace Increases the Amount of Linoleic Acid in Beef, Reduces the Lipid Oxidation and Modifies the Volatile Profile

Simple Summary

The grape pomace is the main solid by-product of the oenological industry, and represents a rich source of potent bioactive compounds. In this study we demonstrated that its inclusion in bovine diet resulted in a significant increase of linoleic acid concentration in meat, a condition which led to a positive increase in the polyunsaturated fatty acid:saturated fatty acids (PUFA:SFA) ratio. Despite the greater predisposition of PUFA to oxidation, an interesting improvement in the oxidative stability of meat was evidenced, presumably as an effect of the antioxidant activity performed by the bioactive compounds of which the grape pomace is rich in. This finding was also confirmed by the analysis of volatile compounds which highlighted a reduction of hexanal in meat samples obtained from animals fed the dietary grape pomace supplementation. Overall, the present study showed a viable way for the recovery and the valorization of the main by-product of the oenological industry.

Abstract

The aim of this study was to evaluate the effect of dietary supplementation with dried grape pomace on beef quality. Ten Friesian calves were divided into two groups, a control group that received a standard diet, and an experimental group that was administered the dietary supplementation. At the end of the 75 days of the trial, animals were slaughtered, and meat samples analyzed for physical and chemical properties, fatty acids composition, lipid oxidation, volatile compounds, and biogenic amines. The fatty acid profile resulted affected by dietary supplementation, since an increase in concentration of linoleic acid was observed. Furthermore, a reduction of lipid oxidation was found in the same samples. With reference to volatile compounds a reduction of hexanal and an increase of 2-3 octanedione was evidenced, while no effects were induced by diets on the synthesis of biogenic amines. The grape pomace exploitation as a dietary supplement in bovine diet did not have negative effects on the quality of beef and showed the potential to extend shelf life due to marked improvement in oxidative stability. Overall, the present study showed a viable way for the recovery and the valorization of the main by-product of the oenological industry.

Effects of dietary fat source on beef strip loin steak display life

The effects of feeding different dietary fat sources with modified distillers grains plus solubles (MDGS) on beef display life were evaluated. Steers (n = 256) were fed for 134 d on either a corn, 40% full-fat MDGS, 40% de-oiled MDGS, or 38% de-oiled MDGS plus 2% corn oil diet. Twenty-four United States Department of Agriculture Choice carcasses (3 head/pen) were randomly selected within each dietary treatment and strip loins were collected and aged for 2, 9, 16, or 23 d. Steaks from each aging period were placed under retail display (RD) conditions for 0, 4, and 7 d. Stearic acid was predominant (C18:0; P = 0.03) in beef from the de-oiled MDGS plus oil treatment in comparison with all other dietary treatments. Feeding MDGS increased linoleic acid (C18:2; P < 0.01) and polyunsaturated fatty acids (PUFA; P = 0.01) in comparison to the corn diet. The de-oiled MDGS plus oil group had greater C18:3 content (P = 0.03) when compared to corn, but no differences were observed between all other diets. There were no differences among dietary treatments for L* (P = 0.74) and b* (P = 0.25) values. The de-oiled MDGS group had lower a* values than all other treatments (P < 0.01) at day 5 of RD. The corn treatment had greater a* values (P ≤ 0.05) than de-oiled MDGS and de-oiled MDGS plus oil at day 6 and 7 of RD. Strip loin steaks from cattle fed full-fat MDGS tended to have lower a* values (P = 0.10) than steaks from cattle fed corn at day 7 of RD. Feeding de-oiled MDGS resulted in greater discoloration (P ≤ 0.05) at days 5, 6, and 7 of RD when compared to corn. Steaks from the de-oiled MDGS plus oil and full-fat MDGS groups had greater discoloration scores at day 7 of RD in comparison to corn (P ≤ 0.05). Strip loin steaks from cattle fed corn tended to have lower thiobarbituric acid reactive substance (TBARS) values (P ≤ 0.10) in comparison to de-oiled MDGS and de-oiled MDGS plus oil at day 7 of RD. Results suggest that feeding MDGS to cattle reduces color and lipid stability in addition to increasing C18:2 and PUFA content of beef. Addition of corn oil to de-oiled MDGS decreased redness and increased discoloration and lipid oxidation in comparison to corn diets.

Grape pomace in ewes diet: Effects on meat quality and the fatty acid profile of their suckling lambs

Grape pomace (GP) is an inexpensive natural antioxidant promising as animal feed supplement due to its high content of phenolic compounds. In order to evaluate its effect in lactating ewe rations on meat quality and fat composition of their suckling lambs, 48 Churra ewes were divided into 4 treatments. All animals were fed a ration containing linseed oil (Control) supplemented with Vitamin E or two levels of GP. Lambs were nourished exclusively by suckling until they were slaughtered. Dietary GP did not generate adverse effects on carcasses or lambs meat quality when compared with Control or Vit-E diets. GP improved the water holding capacity of the meat. In addition, lambs meat FA profile was not nutritionally affected with the diets assayed. Hence, the use of GP as a dietary supplement in ewe rations would not have negative effects on meat from suckling lambs.

Application of Complex Probiotics in Swine Nutrition – A Review

The use of probiotics as alternatives to antibiotics for farm animals is gaining more and more interest during recent years. Probiotics are living microorganisms that provide a wide variety of health benefits to the host when ingested in adequate amounts. The bacterial strains most frequently used as probiotic agents are Bacillus, lactic acid bacteria, Enterococcus and Saccharomyces cerevisiae. It has been suggested that multi-strain probiotics might be more effective than mono-strain probiotics due to the additive and synergistic effects, and many previous studies demonstrated that dietary complex probiotics supplementation had growth promoting effects on pigs. However, the effect of complex probiotics in practice is not always consistent, the effect of probiotic could be affected by strain composition, dosage, feed formula, and the age of animals. In this review, we will give an overview on the current use of complex probiotics for weaning, growing and finishing pigs and sows.

Effect of Postpartum Endocrine Function, Metabolism, and Mastitis on Fertility in High-Yielding Cows – A Review

Decreasing fertility in dairy cows, especially in the highest yielders, may be due to excessive metabolic burdens placed on their bodies. Many authors attribute decreasing reproductive efficiency in high-yielding cows to energy deficiencies in early lactation and to associated metabolic and hormonal disorders. The complexity of the issues involved in the efficient reproductive management of cows and the scientifically and practically important understanding of factors affecting fertility in high-producing cows mandate continuous updating of existing knowledge. The aim of this study was to present the effect of postpartum endocrine function, metabolism, and mastitis on fertility in high-yielding cows. Gaining insight into these mechanisms and their relationships with factors such as nutrition and milk yield appears to be crucial for improving dairy cow fertility.

Physico-chemical and sensory characteristics of young dairy bull beef derived from two breed types across five production systems employing two first season feeding regimes

BACKGROUND

The present study aimed to assess the physico-chemical and sensory characteristics of Longissimus thoracis muscle from young dairy bulls: Holstein-Friesian (HF) and Jersey × Holstein-Friesian (JEX). Bulls slaughtered at 15 months of age differed with respect to the finishing system, whereas 19-month-old bulls differed in energy consumption during a second grazing season and finishing period. All bulls were offered different diets during the first grazing season.

RESULTS

Insoluble and total collagen contents increased with slaughter age, whereas collagen solubility and hue angle reduced with age. Bulls fed a higher concentrate finishing diet held a longer beef flavour. Intramuscular fat (IMF) content and beef flavour score were enhanced by higher concentrate intake during the second season and finishing period. Beef from a higher forage diet displayed a more intense red colour and higher thawing loss. There was limited effect of silage finishing or first and second grazing season on quality traits. Beef from JEX breed had a higher IMF content, higher flavour, juiciness and texture-related scores while lower moisture content compared to HF beef.

CONCLUSION

The eating quality of beef from young dairy bulls was generally good. Slaughter age and the energy level of diet had obvious effects on quality characteristics. Cross-breeding Jersey with the HF breed can improve the beef quality of young dairy bulls. © 2017 Society of Chemical Industry.

Effects of a daily three-meal pattern with different dietary protein contents on pig growth performance, carcass and muscle quality traits

BACKGROUND

Recent research related to phase-feeding programmes for pig nutrition do not always account for the variation among individuals, and feeds are usually formulated to optimise the performance of the whole pig population. This study aimed at measuring the effects of a daily three-meal pattern with different dietary protein contents on pig growth performance, carcass and muscle quality traits.

RESULTS

The results showed that compared with the 3C treatment, average daily gain (ADG) of pigs in the HCL treatment increased by 14.75% (P < 0.05) during period 1. The carcass weight (P = 0.006) and slaughter weight (P = 0.021) in the HCL group increased when compared with those in the 3C and LCH treatments. Moreover, the LCH feeding sequences contributed to reduce the drip loss in longissimus dorsi (LD) muscle (P < 0.05) when compared with the 3C treatment. The HCL or LCH feeding sequence contributed to increase the meat quality when compared with those receiving the 3C treatment.

CONCLUSION

Collectively, our results indicate that feeding high protein meal in the morning and a gradual reduction of the protein content in meals over the day may improve muscle quality characteristics, maximise performance, and reduce the pig feed cost. © 2017 Society of Chemical Industry.

Genome-wide expression profiling in muscle and subcutaneous fat of lambs in response to the intake of concentrate supplemented with vitamin E

Background

The objective of this study was to acquire a broader, more comprehensive picture of the transcriptional changes in the L. Thoracis muscle (LT) and subcutaneous fat (SF) of lambs supplemented with vitamin E. Furthermore, we aimed to identify novel genes involved in the metabolism of vitamin E that might also be involved in meat quality. In the first treatment, seven lambs were fed a basal concentrate from weaning to slaughter (CON). In the second treatment, seven lambs received basal concentrate from weaning to 4.71 ± 2.62 days and thereafter concentrate supplemented with 500 mg dl-α-tocopheryl acetate/kg (VE) during the last 33.28 ± 1.07 days before slaughter.

Results

The addition of vitamin E to the diet increased the α-tocopherol muscle content and drastically diminished the lipid oxidation of meat. Gene expression profiles for treatments VE and CON were clearly separated from each other in the LT and SF. Vitamin E supplementation had a dramatic effect on subcutaneous fat gene expression, showing general up-regulation of significant genes, compared to CON treatment. In LT, vitamin E supplementation caused down-regulation of genes related to intracellular signaling cascade. Functional analysis of SF showed that vitamin E supplementation caused up-regulation of the lipid biosynthesis process, cholesterol, and sterol and steroid biosynthesis, and it down-regulated genes related to the stress response.

Conclusions

Different gene expression patterns were found between the SF and LT, suggesting tissue specific responses to vitamin E supplementation. Our study enabled us to identify novel genes and metabolic pathways related to vitamin E metabolism that might be implicated in meat quality. Further exploration of these genes and vitamin E could lead to a better understanding of how vitamin E affects the oxidative process that occurs in manufactured meat products.

Electronic supplementary material

The online version of this article (doi:10.1186/s12864-016-3405-8) contains supplementary material, which is available to authorized users.

Effects of dietary marigold extract supplementation on growth performance, pigmentation, antioxidant capacity and meat quality in broiler chickens

OBJECTIVE

This experiment was conducted to investigate the effects of dietary supplementation with marigold extract on growth performance, pigmentation, antioxidant capacity and meat quality in broiler chickens.

METHODS

A total of 320 one-day-old Arbor Acres chickens were randomly divided into 5 groups with 8 replicates of 8 chickens each. The chickens of control group were fed with basal diet and other experimental groups were fed with basal diet supplemented with 0.075%, 0.15%, 0.30%, and 0.60% marigold extract respectively (the corresponding concentrations of lutein were 15, 30, 60, and 120 mg/kg).

RESULTS

The results showed that marigold extract supplementation increased the yellowness values of shank, beak, skin and muscle and the redness (a*) value of thigh muscle (linear, p<0.01). Marigold extract supplementation significantly increased the total antioxidant capacity, and the activities of superoxide dismutase in liver and thigh muscle (linear, p<0.01) and significantly decreased the malondialdehyde contents of liver and thigh muscle (linear, p<0.01). Marigold extract supplementation significantly decreased the drip loss and shear force of thigh muscles (linear, p<0.01). There was no significant effect on growth performance with marigold extract supplementation.

CONCLUSION

In conclusion, dietary supplementation of marigold extract significantly increased the yellowness values of carcass, antioxidant capacity and meat quality in broiler chickens.

A Comparison of Natural (D-α-tocopherol) and Synthetic (DL-α-tocopherol Acetate) Vitamin E Supplementation on the Growth Performance, Meat Quality and Oxidative Status of Broilers

The present study was conducted to compare the supplementation of natural (D-α-tocopherol) and synthetic (DL-α-tocopherol acetate) vitamin E on the growth performance, meat quality, muscular antioxidant capacity and genes expression related to oxidative status of broilers. A total of 144 1 day-old Arbor Acres broiler chicks were randomly allocated into 3 groups with 6 replicates of 8 birds each. Birds were given a basal diet (control group), and basal diet supplemented with either 20 IU D-α-tocopherol or DL-α-tocopherol acetate for 42 days, respectively. The results indicated that treatments did not alter growth performance of broilers (p>0.05). Compared with the control group, concentration of α-tocopherol in the breast muscle was increased by the supplementation of vitamin E (p<0.05). In the thigh, α-tocopherol content was also enhanced by vitamin E inclusion, and this effect was more pronounced in the natural vitamin E group (p<0.05). Vitamin E supplementation increased the redness of breast (p<0.05). In the contrast, the inclusion of synthetic vitamin E decreased lightness of thigh (p<0.05). Dietary vitamin E inclusion reduced drip loss at 24 h of thigh muscle (p<0.05), and this effect was maintained for drip loss at 48 h in the natural vitamin E group (p<0.05). Broilers given diet supplemented with vitamin E showed decreased malondialdehyde (MDA) content in the breast (p<0.05). Additionally, natural rather than synthetic vitamin E reduced MDA accumulation in the thigh (p<0.05). Neither natural nor synthetic vitamin E supplementation altered muscular mRNA abundance of genes related to oxidative stress (p>0.05). It was concluded that vitamin E supplementation, especially the natural vitamin E, can enhance the retention of muscular α-tocopherol, improve meat quality and muscular antioxidant capacity of broilers.

Fatty acids composition, cholesterol and vitamin E contents of Longissimus dorsi and Semitendinosus muscles of Suino Nero Lucano pigs slaughtered at two different weights

The nutritional quality of the lipid fraction of two muscles (Longissimus dorsi and Semitendinous) from Italian autochthonous genotype Suino Nero Lucano pigs slaughtered at two different weights was evaluated. Meat of Suino Nero Lucano pig showed a relatively low content of cholesterol and a higher proportion of unsaturated (UFA) than saturated fatty acids (SFA). Total cholesterol content was influenced by muscle, being higher in Longissimus dorsi (LD) than in Semitendinous (ST) muscle. No significant effects related to slaughter weight or muscle were found regarding vitamin E content. Slaughter weight strongly influenced n-3 and n-6 polyunsaturated fatty acids (PUFA) contents that decreased with increasing weight, and consequently, PUFA/SFA ratio. Muscle markedly influenced the contents of SFA, monounsaturated fatty acids (MUFA), and PUFA, and the dietetic properties of the meat. ST muscle, compared with the LD muscle, showed higher PUFA/SFA and PUFA n-6/PUFA n-3 ratios, and lower atherogenic and thrombogenic indices.

The relationship between muscle α-tocopherol concentration and meat oxidation in light lambs fed vitamin E supplements prior to slaughter

BACKGROUND

The use of concentrates supplemented with α-tocopherol in animals is an effective method to reduce the oxidative processes that occur in meat products. The high cost of α-tocopherol requires accurate feeding, so it is necessary to define the minimum period of α-tocopherol concentrate supplementation that will ensure an acceptable meat quality. Indoor concentrate-fed light lambs (n = 35) were supplemented with 500 mg dl-α-tocopheryl acetate (VE) kg(-1) concentrate for a period of between 4 and 28 days before being slaughtered at 22-24 kg body weight. Control lambs (n = 12) were not supplemented with α-tocopherol.

RESULTS

The α-tocopherol content in both plasma and muscle tissues increased significantly with the length of supplementation (P < 0.001). The thiobarbituric acid-reactive substance (TBARS) concentration in meat decreased exponentially when the muscle α-tocopherol concentration was increased to 0.61-0.90 mg kg(-1) fresh meat (P < 0.05). After 7 days of display, the formation of metmyoglobin (MMb) decreased significantly as the α-tocopherol content increased to 0.31-0.60 mg kg(-1) meat (P < 0.05).

CONCLUSION

A range of 0.61-0.90 mg α-tocopherol kg(-1) fresh meat protected fresh lamb meat from lipid oxidation and MMb formation. This level can be achieved by supplementation with 500 mg VE kg(-1) concentrate for a period of 7-14 days before slaughter.

Influence of supplemental vitamin C on postmortem protein degradation and fatty acid profiles of the longissimus thoracis of steers fed varying concentrations of dietary sulfur

The objective was to examine the effects of supplemental vitamin C (VC) on postmortem protein degradation and fatty acid profiles of cattle receiving varying concentrations of dietary sulfur (S). A longissimus muscle was collected from 120 Angus-cross steers assigned to a 3 × 2 factorial, evaluating three concentrations of dietary S (0.22, 0.34, and 0.55%) and two concentrations of supplemental VC (0 or 10 g h(-1)d(-1)). Increasing dietary S and VC supplementation (P<0.001) increased the percent polyunsaturated fatty acids of steaks. Addition of VC tended to increase (P = 0.09) both Fe and 2-thiobarbituric acid content of longissimus thoracis. Increasing S increased (P = 0.03) the proportion of 80-kDa subunit of μ-calpain. Addition of VC within the high S treatment increased (P = 0.05) the abundance of 76-kDa subunit of μ-calpain. Increasing S decreased troponin T degradation (P = 0.07) and protein carbonylation (P<0.01). Supplemental VC appears to alleviate negative effects of high S on autolysis of μ-calpain and protein degradation.

The effect of dietary supplementation of vitamins C and E on the α-tocopherol content of muscles, liver and kidney, on the stability of lipids, and on certain meat quality parameters of the longissimus dorsi of rabbits

The trial was carried out to investigate the effects of adding to the diet of rabbits vitamin E (40; 300; 500 ppm) and C (0; 500 ppm), on vitamin E deposition in the muscles and organs, on the oxidative stability of muscular lipids, and on various meat quality characteristics. The α-tocopherol content in muscles and organs was roughly doubled by feeding the highest levels of vitamin E; it was also increased by giving 500 ppm of vitamin C, but only in those muscles of rabbits receiving 40 ppm of vitamin E. The α-tocopherol content in tissues was negatively correlated with TBARS values of the longissimus dorsi (LD) at days 6 and 8 post mortem (p.m.). Five hundred parts per million (ppm) of vitamin C increased lipid stability of the LD at both 6 and 8 days p.m., though its effect was significant only with 40 ppm of vitamin E. Moreover, 500 ppm of vitamin C resulted in the lowest L(*) and highest pH values at all p.m. times, when the dietary vitamin E was equal to 40 ppm, and in the highest L(*) and lowest pH values when the vitamin E was equal to 300 ppm. Conversely, weight losses of the LD were the lowest, at days 6 and 8 p.m., in the group fed the highest levels of both vitamins.

The development of aromas in ruminant meat

This review provides an update on our understanding of the chemical reactions (lipid oxidation, Strecker and Maillard reactions, thiamine degradation) and a discussion of the principal aroma compounds derived from those reaction or other sources in cooked meat, mainly focused on ruminant species. This knowledge is essential in order to understand, control, and improve the quality of food products. More studies are necessary to fully understand the role of each compound in the overall cooked meat flavour and their possible effect in consumer acceptability.

The detoxication of nitrate by two antioxidants or a probiotic, and the effects on blood and seminal plasma profiles and reproductive function of New Zealand White rabbit bucks

Forty-two New Zealand White male rabbits were housed individually in wire cages and randomly distributed among six experimental groups of seven rabbits each, during 16 to 61 weeks of age. There were three main nitrate groups: 0 (tap water), 350 and 700 ppm. Within the 700 ppm of nitrate, there were four subgroups, in which one group was used as control group and the other three groups were supplemented with either 200 ppm of ascorbic acid (vitamin (Vit) C), 200 ppm of Vit E with 0.2 ppm of selenium (Se) and 1000 ppm of probiotic. The nitrate was supplemented as a sodium nitrate. The aim is to test the ability of Vit C and Vit E, Se and probiotic on the deleterious effects (blood and seminal plasma biochemical constituents, semen quality and productive performance) of nitrate in drinking water. Rabbits given nitrate at 700 ppm had significantly lower plasma globulin, red blood cells (RBCs), hemoglobin (Hgb), packed cell volume % (PCV%) and total antioxidant capacity (TAC) than those given the other concentrations of nitrate. Vit C, Vit E with Se and probiotic resulted in significantly (P < 0.05) greater Hgb, RBCs, PCV% and TAC than those of bucks given water supplemented with only 700 ppm nitrate, but the aspartate aminotransferase and alanine aminotransferase concentrations in seminal plasma were lower. Testosterone in the blood plasma and the seminal plasma was significantly (P < 0.05) lower in rabbits given 700 ppm nitrate than in those given other concentrations of nitrate. Vit C, Vit E with Se and the probiotic significantly increased testosterone, fertility, number of offspring and total offspring weight of rabbits sired by bucks supplemented with 700 ppm of nitrate.

Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids

Over 40 days, lambs were fed: concentrate (C), concentrate containing 20% linseed (L), concentrate containing 35% olive cake (OC), or concentrate containing 10% linseed and 17% olive cake (OCL). The polyunsaturated fatty acids (PUFA) and peroxidation index (PI) in phospholipids were increased by the L and OCL treatments (P=0.007 and P=0.003, respectively). The OC and OCL diets increased the concentration of tocopherol in muscle (P<0.001). Compared to the OC and OCL diet, the L diet increased fatty acid oxidation, measured as conjugated dienes (CD; P=0.003), peroxides (PV; P<0.001) and TBARS (P=0.002) in minced muscle over 11 days of storage in high-oxygen atmosphere. Also, the L diet increased (P<0.001) the levels cholesterol oxidation products (COPs). In conclusion, feeding olive cake improved the oxidative stability of lamb meat and the combination of olive cake and linseed improved the fatty acid composition of meat without compromising its oxidative stability.