The effect of forage-types on the fatty acid profile, lipid and protein oxidation, and retail colour stability of muscles from White Dorper lambs

Abstract Background: Genetics and rearing system are important for meat quality. However, few studies were conducted on genetics and housing system and their relationship with chemical composition and oxidation processes in Pekin duck meat. In order to investigate the effect of different strains and housing systems on chemical composition, fatty acid profile and the content of lipid and protein oxidation products in breasts and thighs of Pekin ducks, we used a total of 40 49-day-old Pekin ducks of two strains (STAR 53 medium hybrid and SM3 heavy hybrid) reared in two housing systems (intensive vs. semi-intensive). Results: Duck strain affected the contents of moisture and protein in breasts and fatty acid composition in breasts and thighs. STAR 53 ducks had a lower polyunsaturated fatty acids (PUFA) to saturated fatty acids (SFA) ratio and level of lipid peroxidation measured in frozen thighs than SM3 ducks. Chemical composition of meat was not affected by housing system. Rearing conditions influenced fatty acid composition of breasts and thighs. In intensively reared ducks, higher total n-3 PUFA content and PUFA to SFA ratio, and lower n-6 to n-3 PUFA ratio and atherogenicity index were found in thighs than in ducks that had access to land outside. Moreover, rearing conditions had significant effects on lipid peroxidation level and protein carbonyl content in meat. In intensively reared birds, fresh samples of thigh meat and frozen samples of breasts and thighs had higher level of lipid peroxidation than in semi-intensively reared ducks. Contents of protein carbonyls in fresh samples of breasts and thighs were higher in birds reared in the intensive system than in ducks reared in the semi-intensive housing system.Conclusions: These results suggest that duck strain affects fatty acid composition of meat, where SM3 ducks had more favorable fatty acid profiles than STAR 53 ducks. Moreover, housing system influenced meat quality. Intensively reared ducks had a more desirable fatty acid profile of meat, but it was more prone to lipid and protein oxidation than meat from ducks that had open access to land.

Download Full-text

Pekin Duck Strain and Housing System Affect Chemical Composition, Fatty Acid Profile, and The Extent of Lipid and Protein Oxidation in Meat

10.21203/rs.3.rs-248355/v2 ◽

2021 ◽

Keyword(s):

Fatty Acid ◽

Chemical Composition ◽

Fatty Acid Profile ◽

Protein Oxidation ◽

Housing System ◽

Pekin Duck ◽

Lipid And Protein Oxidation

Abstract The authors have requested that this preprint be withdrawn due to erroneous posting.

Download Full-text

Fermentation of sarshir (kaymak) by lactic acid bacteria: antibacterial activity, antioxidant properties, lipid and protein oxidation and fatty acid profile

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.8329 ◽

2017 ◽

Vol 97 (13) ◽

pp. 4595-4603 ◽

Cited By ~ 22

Author(s):

Seyed Mohammad Bagher Hashemi ◽

Amin Mousavi Khaneghah ◽

Michael G Kontominas ◽

Ismail Eş ◽

Anderson S Sant'Ana ◽

...

Keyword(s):

Antibacterial Activity ◽

Lactic Acid ◽

Fatty Acid ◽

Lactic Acid Bacteria ◽

Fatty Acid Profile ◽

Protein Oxidation ◽

Antioxidant Properties ◽

Lipid And Protein Oxidation

Download Full-text

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

Animal Production Science ◽

10.1071/an19438 ◽

2020 ◽

Vol 60 (14) ◽

pp. 1745

Author(s):

S. Siphambili ◽

F. J. Monahan ◽

E. G. O'Riordan ◽

M. McGee ◽

A. P. Moloney

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Oxidative Stability ◽

Protein Oxidation ◽

Production Systems ◽

Saturated Fatty Acids ◽

Residual Effect ◽

Tocopherol Concentration ◽

Lipid And Protein Oxidation ◽

Ad Libitum

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 < 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 < 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 < 0.001) in muscle of P, P-C50 and C50 bulls compared with C and P-C bulls. There was a higher (P < 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 < 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 > 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.

Download Full-text

Effect of Dietary Anthocyanin-Extracted Residue on Meat Oxidation and Fatty Acid Profile of Male Dairy Cattle

Animals ◽

10.3390/ani11020322 ◽

2021 ◽

Vol 11 (2) ◽

pp. 322

Author(s):

Ronnachai Prommachart ◽

Anusorn Cherdthong ◽

Chainarong Navanukraw ◽

Paweena Pongdontri ◽

Wichit Taron ◽

...

Keyword(s):

Fatty Acid ◽

Dairy Cattle ◽

Fatty Acid Profile ◽

Control Diet ◽

Color Stability ◽

Fatty Acid Profiles ◽

Randomized Design ◽

Lipid And Protein Oxidation ◽

Four Levels ◽

Meat Samples

This research aimed to evaluate the effects of anthocyanin-extracted residue (AER) in the diet of cattle on meat oxidation during storage and on the fatty acid profiles of the meat. Sixteen male dairy cattle (average body weight 160 ± 10.6 kg) were allotted to feed in a completely randomized design (CRD) with four levels of AER supplementation, 0, 20, 40, and 60 g/kg dry matter (DM) in the total mixed ration (TMR). These TMR diets were fed ad libitum to the cattle throughout the trial. At the end of the feeding trial (125 days), all cattle were slaughtered and meat samples from the Longissimus dorsi (LD) muscle were collected to assess meat oxidation and fatty acid profile. The antioxidant effect of AER on meat oxidation was investigated during 14 days of storage based on color, myoglobin redox forms, lipid, and protein oxidation. The results showed meat from cattle fed AER had better color stability, lower oxidation of lipid, protein and myoglobin than did meat from cattle fed the control diet (0 g/kg AER). Furthermore, fatty acid profiles were affected by AER supplementation with an increase in the concentration of n-3 polyunsaturated fatty acids (PUFA). These results support the inclusion of AER supplementation as a natural antioxidant in cattle to reduce meat oxidation and increase PUFA in meat.

Download Full-text

Comparison of Lipid and Protein Oxidation Products and their Impact on Colour Stability in Bison Longissimus Lumborum and Psoas Major Muscles

Meat and Muscle Biology ◽

10.22175/mmb2019.0156 ◽

2019 ◽

Vol 3 (2) ◽

pp. 156-156

Author(s):

M. M. Hasan ◽

V. Sood ◽

C. Erkinbaev ◽

J. Paliwal ◽

S. Suman ◽

...

Keyword(s):

Protein Oxidation ◽

Oxidation Products ◽

Colour Stability ◽

Longissimus Lumborum ◽

Lipid And Protein Oxidation ◽

Psoas Major

Download Full-text

Meat quality, colour stability, lipid and protein oxidation of broilers on diets supplemented with Piper sarmentosum leaves

Indian Journal of Animal Research ◽

10.18805/ijar.b-942 ◽

2018 ◽

Author(s):

U. Pastsart ◽

O. Pimpa

Keyword(s):

Meat Quality ◽

Protein Oxidation ◽

Control Group ◽

Broiler Chicks ◽

Colour Stability ◽

Feeding Trial ◽

Commercial Broiler ◽

Lipid And Protein Oxidation ◽

Dietary Treatments

A feeding trial was conducted to investigate the effects of Piper sarmentosum leaves (PSL) on meat quality of broilers. The 144 commercial broiler chicks, one day old, were randomly assigned to 5 groups with three replicate cages. The five treatments were: 1) basal feed (8 chicks/cage), 2) basal feed (10 chicks/cage), 3) basal feed supplemented with 1% of PSL (10 chicks/cage), 4) basal feed supplemented with 2% of PSL (10 chicks/cage), and 5) basal feed supplemented with 3% of PSL (10 chicks/cage). The duration of dietary treatments was 42 days. The results showed that the group supplemented with 3% PSL had higher redness, yellowness, and cooking loss than the control group with 10 chickens/cage (P less than 0.05). It was also observed that the 3% PSL treatment gave significantly lower lightness than the 0% and 1% PSL treatments with 10 chickens/cage (P less than 0.05). Overall, the study indicated that PSL might improve chicken meat colour and protect against protein oxidation, but it has no potential in protecting against lipid oxidation in broiler filet.

Download Full-text