scholarly journals Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef

2010 ◽  
Vol 28 (No. 5) ◽  
pp. 364-375 ◽  
Author(s):  
H.R. Gheisari ◽  
J.K.S. Møller ◽  
Ch.E. Adamsen ◽  
L.H. Skibsted
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Polyunsaturated Fatty Acids ◽  
Lipid Oxidation ◽  
Peroxide Value ◽  
Storage Time ◽  
Total Content ◽  
Chicken Meat ◽  
Control Group ◽  
Minced Meat

The objective of this study was to evaluate the effect of the salt (NaCl) level (0%, 1% and 6%) or the addition of metmyoglobin (MetMb) in the amount twice that in the natural muscle content on the oxidative stability of minced chicken meat or beef. The minced meat samples with the added NaCl or added MetMb were stored for 3 weeks during which the analyses of TBARS, peroxide value, and volatiles coming from lipid oxidation were assessed together with the quantification of vitamin E and fatty acid profiles. Heme pigment and indices of lipid oxidation were higher for beef than for chicken, except the volatile octanal regardless of the pretreatment. Peroxide value (POV) and TBARS increased significantly over storage in both minced chicken meat and beef. The minced meat added 6% salt group had the highest contents of TBARS and POV in both species. Vitamin E values decreased significantly over storage time in chicken meat and beef. 6% salt group had the lowest vitamin E content and salt had an increasing effect on hexanal content. At the end of the storage time, 6% salt group had the highest total content of saturated and the lowest one of polyunsaturated fatty acids. Added MetMb group showed no significant differences in lipid oxidation indices in comparison with those of the control group. In conclusion, higher lipid oxidation rate and total saturated and lower polyunsaturated fatty acids were observed in the salt groups. In contrast, adding MetMb had no increasing effect on lipid oxidation in chicken meat and beef.

scholarly journals Topical effect of a specific spot-on treatment made of natural ingredients in rabbits (Oryctolagus cuniculus) with skin problems: A pilot study

2020 ◽  
Vol 13 (9) ◽  
pp. 1760-1763
Author(s):  
Galia Sheinberg Waisburd ◽  
Alberto Martin Cordero ◽  
Camilo Romero Núñez ◽  
Laura Miranda Contreras ◽  
Rafael Heredia Cárdenas ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Polyunsaturated Fatty Acids ◽  
Essential Oils ◽  
Hair Loss ◽  
Skin Diseases ◽  
Control Group ◽  
Average Weight ◽  
Beneficial Effects

Background and Aim: Rabbits often experience skin diseases. The beneficial effects of plant extracts and essential oils are well known in other species, but the properties of these natural ingredients have not been evaluated in rabbits in vivo. The objective of the current study was to evaluate the effect of a topical, commercial solution made of essential oils, plant-extracted polyunsaturated fatty acids, and Vitamin E on rabbits suffering from skin problems. Materials and Methods: Thirty New Zealand rabbits (no sex distinction) were included in this study, with an average weight of 2–3 kg. The rabbits were divided into two groups: The first group was treated with a topical solution made from natural ingredients, and the second was a control group. The rabbits' hair and skin conditions were evaluated on days 1, 14, 28, and 35 after treatment. Data were analyzed using a Kruskal–Wallis range test. Results: Significant differences were determined in terms of glossy hair variability on days 28 and 35 (p≤0.0001). On days 14-35, hair loss was determined to have reduced (p=0.001), and flaking and odor improved in the treatment group, showing increased scores and significant differences (p=0.0001). By contrast, the control group showed stable overall skin and hair score and an increase in the dryness score. Conclusion: The topical application of essential oils and polyunsaturated fatty acids with Vitamin E was able to improve hair shine and skin hydration and reduce flaking, bad odor, and hair loss, improving the general, and cutaneous aspect of rabbits.

Effects of hypoxia and dietary vitamin E on growth performance and oxidative status of Cirrhinus mrigala (Ham., 1822)

2017 ◽  
Vol 67 (2) ◽  
pp. 133-148 ◽  
Author(s):  
Tincy Varghese ◽  
Asim Kumar Pal ◽  
Narottam Prasad Sahu ◽  
Puthiyottil Mishal ◽  
Subrata Dasgupta
Keyword(s):  
Fatty Acids ◽  
Superoxide Dismutase ◽  
Fatty Acid ◽  
Vitamin E ◽  
Polyunsaturated Fatty Acids ◽  
Peroxide Value ◽  
Thiobarbituric Acid ◽  
Oxidative Status ◽  
Dietary Vitamin ◽  
Thiobarbituric Acid Reactive Substances

Vitamin E is of importance for several physiological processes, some of which also apply to fish. Here, we conducted an experiment to assess the effect of environmental hypoxia and dietary vitamin E on oxidative status and tissue injury in a bottom dwelling carp,Cirrhinus mrigala(Ham., 1822). The four treatments combined oxygen availability (Normoxia/Hypoxua) and Vitamin E presence/absence. Lipid peroxidation parameters such as thiobarbituric acid reactive substances (TBAR), peroxide value (PV), polyunsaturated fatty acids/saturated fatty acid (PUFA/SFA) ratio, catalase (CAT), superoxide dismutase (SOD) and erythrocyte fragility were assessed. The results indicate that exposure to hypoxia elevates these parameters. However, the supplementation of vitamin E via the diet effectively reduced erythrocyte membrane damage (EF) and myeloperoxidase activity (MPO), which were enhanced by the exposure to hypoxia. Dietary vitamin E also improved antioxidant enzyme status in the hypoxia exposed fish, as indicated by the decreased catalase and superoxide dismutase activities. Vitamin E supplementation also compensated for increased levels of peroxide value, thiobarbituric acid reactive substances, and an increased polyunsaturated fatty acids/saturated fatty acid ratio resulting from the exposure to hypoxia. Overall, it can be concluded that fortification of vitamin E in the diet of this carp species, and possibly other fish that live under hypoxic conditions, can restore the antioxidant status and well-being to some extent.

scholarly journals Lipid oxidation in fresh and stored eggs enriched with dietary 3 and 6 polyunsaturated fatty acids and vitamin E and A dosages

2010 ◽  
Vol 9 (12) ◽  
pp. 1827-1832 ◽  
Author(s):  
Aghdam Shahryar Habib ◽  
Salamatdoust Ramin ◽  
Chekani Azar Saeid ◽  
Ahadi Farhan ◽  
Vahdatpoor Tohid
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Polyunsaturated Fatty Acids ◽  
Lipid Oxidation

Vitamin E Content and Estimated Need in German Infant and Follow-On Formulas With and Without Long-Chain Polyunsaturated Fatty Acids (LC-PUFA) Enrichment

2014 ◽  
Vol 62 (41) ◽  
pp. 10153-10161 ◽  
Author(s):  
Madlen Stimming ◽  
Christina M. Mesch ◽  
Mathilde Kersting ◽  
Hermann Kalhoff ◽  
Hans Demmelmair ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Polyunsaturated Fatty Acids ◽  
Long Chain

Effects of Dietary Addition of Linseed Oil on the Content of Polyunsaturated Fatty Acids in Egg Yolk of Gallus domestiaus

2021 ◽  
Vol 15 (4) ◽  
pp. 565-570
Author(s):  
Suhu Duan ◽  
Zaiqiang Li ◽  
Zhenzhen Fan ◽  
Mengran Qin ◽  
Xiaoxue Yu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Polyunsaturated Fatty Acids ◽  
Theoretical Basis ◽  
Linseed Oil ◽  
Egg Yolk ◽  
Free Food ◽  
Control Group ◽  
Experimental Group ◽  
Group 1

In order to study the effect of dietary supplement of linseed oil on polyunsaturated fatty acids (PUFAs) in egg yolk of Gallus domestiaus, total 160 healthy Gallus domestiaus of 26-week old were randomly selected and divided into 4 groups, each of which included 40 chickens fed outdoors with an area of 63 m2 and free food and drinking water. The control group (CK) was fed the basic diet, and the experimental group was added 1, 3 and 5% of linseed oil in the fundamentals of diet (experimental group 1, 2 and 3, abbreviated as P1, P2, P3), respectively. The content of PUFA and the value of n-6 PUFA and n-3 PUFA in egg yolk were determined by gas chromatography with 24 eggs randomly selected in each group after 10th, 25th and 40th days of the commence of the experiment. We found that the levels of α-linolenic acid (C18:3n3, ALA) and docosahexaenoic acid (C22:6n3, DHA) in egg yolk were clearly higher than the CK when 3% linseed oil or 5% linseed oil were added in the diet during the three experiment periods, in which the contents of linoleic Acid (18:2n6c, LA) and arachidonic acid (C20:4n6, ARA) in egg yolk differ little between P1, P2 and P3 and the CK while the value of n-6 PUFA and n-3 PUFA in egg yolk of the P2 and P3 groups decreased significantly. The comprehensive comparisons suggested that the content of C18:3n3 and C22:6n3 in egg yolk could be clearly increased in the P2 while the value of n-6 PUFA and n-3 PUFA decreased. This study provides theoretical basis for the production of functional eggs enriched with C22:6n3 and C18:3n3.

Effect of Double Freezing and Subsequent Long-Term Refrozen Storage at −23 °C on the Quality of Inshore Male Capelin (Mallotus villosus)

1978 ◽  
Vol 35 (4) ◽  
pp. 452-456 ◽  
Author(s):  
J. R. Botta ◽  
D. H. Shaw
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Peroxide Value ◽  
Storage Time ◽  
Mallotus Villosus ◽  
Protein Nitrogen ◽  
Capelin Mallotus Villosus ◽  
Extractable Protein

Whole inshore male capelin (Mallotus villosus) were stored at −23 °C for 2 mo (C2), or 6 mo (C6) prior to thawing, beheading and eviscerating, and refreezing. Though the quality of the twice-frozen product was in both cases inferior to a once-frozen sample, it was still quite acceptable after 2 yr of refrozen storage. As expected, quality was superior in the C2 samples, but in both sets of samples taste deteriorated to a greater extent than texture. Chemical measurement of peroxide value indicated a possible development of rancidity that could not be detected by sensory analysis. Considerable lipid hydrolysis occurred, with the free fatty acids (FFA) at least doubling during storage; increases were greater in C6. In both experiments FFA production correlated with texture, taste, and with extractable protein nitrogen (EPN). Dimethylamine (DMA), trimethylamine (TMA), hypoxanthine, and EPN appeared to be good indicators of storage time and sensory quality. Key words: capelin, dimethylamine (DMA), extractable protein nitrogen (EPN), free fatty acids (FFA), hypoxanthine, peroxide value, refrozen storage, taste, texture, trimethylamine

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