scholarly journals Feeding, Muscle and Packaging Effects on Lipid Oxidation and Color of Avileña Negra-Ibérica Beef

Animals ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 2863
Author(s):  
Marta Barahona ◽  
Maria del Mar Campo ◽  
Mohammed Amine Hachemi ◽  
Maria del Mar González ◽  
José Luis Olleta
Keyword(s):  
Lipid Oxidation ◽  
Meat Quality ◽  
Storage Time ◽  
Corn Silage ◽  
Modified Atmosphere ◽  
Display Time ◽  
Oxidation Rates ◽  
Color Evolution ◽  
Visual Color ◽  
Feeding Systems

In order to increase the economic profitability of Avileña-Negra Ibérica beef production, the inclusion of corn silage in total mixed rations was proposed during the fattening period. Twenty-four Avileña-Negra Ibérica breed entire young bulls were used to evaluate the effects of two feeding systems—concentrate (CON) and corn silage (SIL)—and two packaging systems—vacuum (VAC) and modified atmosphere (MAP)—on the lipid oxidation, color evolution and visual color acceptability of meat throughout display with either oxygen-permeable film (FILM) or modified atmosphere (MAP). Two muscles were assessed: Longissimus thoracis (LT) and Semitendinosus (ST). Meat from SIL-fed animals had higher TBA values than CON-fed animals after 7 days in MAP packaging. Lipid oxidation was prevented more effectively by VAC packaging than MAP. Display time highly influenced lipid oxidation, since oxidation rates were lower with VAC than MAP packaging. After 14 days of display in MAP, the LT from CON was lighter than the ST. Meat discoloration after 7 days of display was significantly different between packaging systems. Vacuum-packaged meat kept the same color throughout the storage time. Visual color acceptability for the LT was higher throughout display than for the ST. Samples from the MAP were well accepted by consumers, especially the meat from the SIL group. Alternatively, feeding with corn silage could be used for this type of animals without affecting important aspects of meat quality.

Dehydrated citrus pulp in broiler diets

2019 ◽  
Vol 99 (1) ◽  
pp. 33-40 ◽  
Author(s):  
Mayra Diaz-Vargas ◽  
Alice Eiko Murakami ◽  
Paula Toshimi Matumoto Pintro ◽  
Ivan Camilo Ospina-Rojas ◽  
Caio Henrique Pereira de Souza ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Lipid Oxidation ◽  
Meat Quality ◽  
Storage Time ◽  
Intestinal Morphology ◽  
Broiler Chicks ◽  
Broiler Meat ◽  
Broiler Performance ◽  
Citrus Pulp ◽  
Intestinal Morphometry

The objective of this study was to evaluate the effects of citrus pulp in diet for broilers on weight of gastrointestinal organs, intestinal morphometry, and quality and lipid oxidation of broiler meat during the storage time. A total of 966 Cobb male broiler chicks were fed six increasing levels of dietary citrus pulp (0%, 2%, 4%, 6%, 8%, and 10%) with seven replications of 23 birds each. The inclusion of citrus pulp in the diet of broilers from 1 to 21 d of age did not significantly affect organ weight and intestinal morphology (P > 0.05). However, the citrus pulp can be used up to 10% inclusion in diets for broilers from 1 to 42 d of age, without impairing broiler performance, carcass yield, intestinal morphometry, and meat quality. For lipid oxidation, samples of thigh were used in a 6 × 4 factorial design (six dietary levels of citrus pulp and four storage periods) with four replications. In the treatments with 10% citrus pulp, the phenolic compounds present in the by-product led to a delayed and reduced oxidation.

scholarly journals Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3445
Author(s):  
Olaf K. Horbańczuk ◽  
Artur Jóźwik ◽  
Jarosław Wyrwisz ◽  
Joanna Marchewka ◽  
Agnieszka Wierzbicka
Keyword(s):  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Physical Characteristics ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Initial Ph ◽  
Viable Bacteria ◽  
L Value ◽  
Meat Samples

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.

scholarly journals Pengaruh Perbedaan Konsentrasi Ekstrak Sargassum sp. dan Lama Penyimpanan terhadap Oksidasi Lemak pada Fillet Ikan Patin (Pangasius sp.)

2017 ◽  
Vol 15 (1) ◽  
pp. 64 ◽  
Author(s):  
Fatin Hidayati ◽  
Y.S Darmanto ◽  
Romadhon Romadhon
Keyword(s):  
Lipid Oxidation ◽  
Research Method ◽  
Storage Time ◽  
Oxidation Process ◽  
Phenol Content ◽  
Flavonoid Content ◽  
High Fat ◽  
Materials Used ◽  
And Storage ◽  
Phenolic And Flavonoid

ABSTRAKIkan patin merupakan ikan air tawar yang mengandung lemak dan protein tinggi sehingga apabila dilakukan penyimpanan rentan terjadi oksidasi yang mengakibatkan ketengikan. Sargassum sp. dengan kandungan fenol dan flavonoid mampu menghambat terjadinya oksidasi pada fillet ikan patin. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan ekstrak Sargassum sp. dan lama penyimpanan dalam menghambat terjadinya oksidasi pada fillet ikan patin. Materi yang digunakan dalam penelitian ini adalah ekstrak Sargassum sp. dan fillet ikan patin. Metode penelitian yang digunakan adalah experimental laboratories dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor yaitu konsentrasi ekstrak Sargassum sp. (0%, 1%, 1,5% dan 2%) dan lama penyimpanan (hari ke-0, hari ke-2, hari ke-4, dan hari ke-6. Hasil penelitian menunjukkan bahwa perbedaan penambahan konsentrasi ekstrak Sargassum sp. dan lama penyimpanan memberikan pengaruh nyata terhadap nilai PV, nilai TBA, kadar lemak, kadar protein, kadar air serta organoleptik (P < 0,05). Hasil penelitian tahap I didapatkan rendemen Sargassum sp. dengan pelarut etanol 96% sebesar 1,39%, kandungan fenol 1,813%, flavonoid 0,278% dan aktivitas antioksidan 99,1659 ppm (kuat). Hasil penelitian tahap II didapatkan nilai PV berkisar antara 2,03 - 19,82 meq/kg, nilai TBA 0,63 - 6,72 mg.mal/kg. Konsentrasi 1,5% merupakan konsentrasi terbaik ekstrak Sargassum sp. dalam menghambat oksidasi lemak pada fillet ikan patin selama penyimpanan.Kata kunci: Antioksidan, Ekstrak Sargassum sp., Lama Penyimpanan, Oksidasi lemak, Fillet Ikan patinABSTRACTCatfish is a freshwater fish that contain high fat and protein so that if its stored it will susceptible to oxidation process which leads to rancidity. Sargassum sp. with its phenolic and flavonoid content are able to inhibit the oxidation process in catfish fillet. This research was aimed to know the effects of different concentrations of Sargassum sp. extracts and storage time in inhibiting the oxidation process in catfish fillet. The materials used in this research were Sargassum sp. extracts and catfish fillet. This research was using experimental laboratories research method with factorial Completely Randomized Research Design (CRD) of 2 factors which were concentrations of Sargassum sp. extracts (0%, 1%, 1.5%, and 2%) and storage time (0 day, 2 days, 4 days, and 6 days). The results showed that the adding of different concentrations of Sargassum sp. extracts and storage time gave significant effect to the PV value, TBA value, fat content, protein content, moisture content, as well as organoleptic point (P < 0.05). The results obtained from stage I research were the yields of Sargassum sp. with ethanol 96% solvent was 1.39%, phenol content was 1.813%, flavonoid was 0.278%, and antioxidant activity was 99.1659 ppm (categorized as strong antioxidant). The results obtained from stage II research were the PV value were ranged from 2.03 to 19.82 meq/kg, TBA value were ranged from 0.63 to 6.72 mg.mal/kg. The 1.5% concentration was the best concentration of Sargassum sp. extracts in inhibiting the lipid oxidation of catfish fillet during storage.Keywords: Antioxidant, Sargassum sp. Extracts, Storage Time, Lipid Oxidation, Catfish FilletCitation: Hidayati, F., Darmanto, Y.S. dan Romadhon. (2017). Pengaruh Perbedaan Konsentrasi Ekstrak Sargassum sp. dan Lama Penyimpanan terhadap Oksidasi Lemak pada Fillet Ikan Patin (Pangasius sp.). Jurnal Ilmu Lingkungan, 15(1), 64-73, doi:10.14710/jil.15.1.64-73

A COMPARISON OF TWO METHODS OF COMBINING ALFALFA CUBES WITH CORN SILAGE FED TO LACTATING COWS

1977 ◽  
Vol 57 (3) ◽  
pp. 559-565
Author(s):  
L. J. FISHER
Keyword(s):  
Milk Yield ◽  
Dry Matter ◽  
Protein Digestibility ◽  
Corn Silage ◽  
Feeding Time ◽  
Plasma Urea ◽  
Lactating Cows ◽  
Fat Yield ◽  
Changeover Period ◽  
Feeding Systems

Sixteen Holstein cows in early lactation were assigned to a switch-back experiment consisting of two experimental periods 35 days in length separated by a 7-day changeover period. Treatments consisted of two feeding systems, alfalfa cubes ensiled with corn silage or alfalfa cubes fed with the corn silage. When cows were fed corn–alfalfa cube silage they consumed more forage, 2.26 vs. 2.16% of body weight per cow per day than when they were fed the alfalfa cubes with the silage. Fat-corrected milk yield was somewhat higher, 25.4 vs. 24.0 kg/day; fat percent and fat yield were greater, 3.13 vs. 2.70% and 918 vs. 814 g/day for corn–alfalfa cube silage as compared to cubes added at feeding time. However, milk yield was greater, 29.9 vs. 29.1 kg/day, and milk lactose percent was greater, 5.26 vs. 5.18% for cows fed cubes at feeding time compared to cows fed corn–alfalfa cube silage. There was no difference between feeding systems in blood minerals or metabolites with the exception of plasma urea nitrogen which was higher, 20.2 vs. 17.2 mg %, for the alfalfa cubes fed with the corn silage. Apparent dry matter and protein digestibility for the total ration were 68.1 and 71.6% when corn alfalfa cube silage was fed compared to 65.4 and 68.5% when the cubes were fed with the corn silage (P < 0.05). It was concluded from this study that alfalfa cubes ensiled with corn silage was an effective method of increasing the dry matter and protein content of corn silage and in improving the digestibility of the total ration.

scholarly journals Effects of Verbascoside Supplemented Diets on Growth Performance, Blood Traits, Meat Quality, Lipid Oxidation and Histological Features in Broiler Chickens

2015 ◽  
Vol 14 (2) ◽  
pp. 3712 ◽  
Author(s):  
Michele De Marco ◽  
Wilfredo Lopez Salcedo ◽  
Grazia Pastorelli ◽  
Raffaella Rossi ◽  
Carlo Corino ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Growth Performance ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Histological Features

scholarly journals PENGARUH PERBEDAAN KONSENTRASI EKSTRAK Sargassum sp. DAN LAMA PENYIMPANAN TERHADAP OKSIDASI LEMAK PADA FILLET IKAN PATIN (Pangasius sp.) (The Effect of Different Concentrations Extract Sargassum sp. and Storage Time of Lipid Oxidation at Catfish (Pangasius sp.))

2017 ◽  
Vol 12 (2) ◽  
pp. 116
Author(s):  
Fatin Hidayati ◽  
Y.S. Darmanto Y.S. Darmanto ◽  
Romadhon Romadhon
Keyword(s):  
Lipid Oxidation ◽  
Research Method ◽  
Storage Time ◽  
Oxidation Process ◽  
Phenol Content ◽  
Flavonoid Content ◽  
High Fat ◽  
Materials Used ◽  
And Storage ◽  
Phenolic And Flavonoid

ABSTRAK Ikan patin merupakan ikan air tawar yang mengandung lemak dan protein tinggi sehingga apabila dilakukan penyimpanan rentan terjadi oksidasi yang mengakibatkan ketengikan. Sargassum sp. dengan kandungan fenol dan flavonoid mampu menghambat terjadinya oksidasi pada fillet ikan patin. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan ekstrak Sargassum sp. dan lama penyimpanan dalam menghambat terjadinya oksidasi pada fillet ikan patin. Materi yang digunakan dalam penelitian ini adalah ekstrak Sargassum sp. dan fillet ikan patin. Metode penelitian yang digunakan adalah experimental laboratories dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor yaitu konsentrasi ekstrak Sargassum sp. (0%, 1%, 1,5% dan 2%) dan lama penyimpanan (hari ke-0, hari ke-2, hari ke-4, dan hari ke-6. Hasil penelitian menunjukkan bahwa perbedaan penambahan konsentrasi ekstrak Sargassum sp. dan lama penyimpanan memberikan pengaruh nyata terhadap nilai PV, nilai TBA, kadar lemak, kadar protein, kadar air serta organoleptik (P<0,05). Hasil penelitian tahap I didapatkan rendemen Sargassum sp. dengan pelarut etanol 96% sebesar 1,39%, kandungan fenol 1,813%, flavonoid 0,278% dan aktivitas antioksidan dengan Ic 50 sebesar 99,1659 ppm (kuat). Hasil penelitian tahap II didapatkan nilai PV berkisar antara 2,03–19,82 meq/kg, nilai TBA 0,63–6,72 mg.mal/kg. Konsentrasi 1,5% merupakan konsentrasi terbaik ekstrak Sargassum sp. dalam menghambat oksidasi lemak pada fillet ikan patin selama penyimpanan. Kata kunci: Antioksidan, Ekstrak Sargassum sp., Lama Penyimpanan, Oksidasi lemak, Fillet Ikan patin  ABSTRACT Catfish is a freshwater fish that contain high fat and protein so that if its stored it will susceptible to oxidation process which leads to rancidity. Sargassum sp. with its phenolic and flavonoid content are able to inhibit the oxidation process in catfish fillet. This research was aimed to know the effects of different concentrations of Sargassum sp. extracts and storage time in inhibiting the oxidation process in catfish fillet. The materials used in this research were Sargassum sp. extracts and catfish fillet. This research was using experimental laboratories research method with factorial Completely Randomized Research Design (CRD) of 2 factors which were concentrations of Sargassum sp. extracts (0%, 1%, 1.5%, and 2%) and storage time (0 day, 2 days, 4 days, and 6 days). The results showed that the adding of different concentrations of Sargassum sp. extracts and storage time gave significant effect to the PV value, TBA value, fat content, protein content, moisture content, as well as organoleptic point (P < 0.05). The results obtained from stage I research were the yields of Sargassum sp. with ethanol 96% solvent was 1.39%, phenol content was 1.813%, flavonoid was 0.278%, and antioxidant activity was 99.1659 ppm (categorized as strong antioxidant). The results obtained from stage II research were the PV value were ranged from 2.03 to 19.82 meq/kg, TBA value were ranged from 0.63 to 6.72 mg.mal/kg. The 1.5% concentration was the best concentration of Sargassum sp. extracts in inhibiting the lipid oxidation of catfish fillet during storage. Keywords: Antioxidant, Sargassum sp. Extracts, Storage Time, Lipid Oxidation, Catfish Fillet 

Effects of puberty and diabetes on metabolism of insulin-sensitive fuels

1994 ◽  
Vol 266 (6) ◽  
pp. E885-E891 ◽  
Author(s):  
S. Caprio ◽  
G. Cline ◽  
S. Boulware ◽  
C. Permanente ◽  
G. I. Shulman ◽  
...  
Keyword(s):  
Glucose Metabolism ◽  
Lipid Oxidation ◽  
Insulin Infusion ◽  
Plasma Free Fatty Acid ◽  
Insulin Dependent Diabetes Mellitus ◽  
Dependent Diabetes Mellitus ◽  
Healthy Controls ◽  
Oxidation Rates ◽  
Acid Protein ◽  
Insulin Dependent

Insulin's ability to stimulate glucose metabolism is reduced during normal puberty; these changes are exaggerated in adolescents with insulin-dependent diabetes mellitus (IDDM). Because the effects of puberty and IDDM on the other actions of insulin have not been established, we studied leucine kinetics (using [1-13C]leucine) and fat metabolism during euglycemic hyperinsulinemia (20 mU.m2.min-1) for 3 h in eight healthy and nine IDDM (HbA1 14 +/- 2%) adolescents and six healthy young adult controls. IDDM subjects received overnight low-dose insulin infusion to normalize fasting glucose. Basal and steady-state insulin values (approximately 240 pM) during the study were similar in all three groups. Insulin-stimulated glucose metabolism was reduced by 40% in healthy adolescents vs. adults (P < 0.05) and by an additional 40% in poorly controlled IDDM (P < 0.05 vs, normal adolescents). Although basal glucose and lipid oxidation rates (measured by indirect calorimetry) were similar in all three groups, when insulin was infused, glucose oxidation increased and lipid oxidation decreased only in the two nondiabetic groups. Similarly, insulin significantly reduced plasma free fatty acid levels only in the nondiabetics. Basal leucine flux (an index of protein degradation) was similar in healthy controls but was markedly increased in IDDM adolescents. Despite similar increments in plasma insulin during the clamp, leucine flux remained higher in IDDM adolescents than in healthy controls. Basal leucine oxidation rates were also increased in IDDM subjects compared with nondiabetic groups and declined to a lesser extent during insulin infusion. We conclude that insulin resistance of puberty is selective for glucose metabolism, sparing amino acid/protein metabolism.(ABSTRACT TRUNCATED AT 250 WORDS)

scholarly journals Effects of Finishing Diet and Packaging on Longissimus Dorsi Color

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. Perry ◽  
M. Pfeiffer ◽  
D. VanOverbeke ◽  
R. Ramanathan ◽  
G. Mafi
Keyword(s):  
Carbon Dioxide ◽  
Lipid Oxidation ◽  
Thiobarbituric Acid ◽  
Longissimus Dorsi ◽  
Display Time ◽  
Beef Processing ◽  
Modified Atmospheric Packaging ◽  
Strip Loin ◽  
Muscle Color ◽  
Beef Color

ObjectivesMeat color is extremely influential in purchasing decisions as consumers associate a bright-red color with freshness. The type of finishing diet can influence beef color. Previous studies have shown that grass-finished cattle have darker muscle color than grain-finished cattle. With the use of modified atmospheric packaging (MAP), beef purveyors are able to vary the gas compositions within a package and enhance beef color. However, limited studies have determined the effects of modified atmospheric packaging on grass-finished beef color. The objective of this study was to determine how finishing diet and packaging type affects the color of the longissimus dorsi (LD) muscle.Materials and MethodsDuring the stocker period, all of the cattle were on a forage diet. Cattle were then randomly assigned to either a conventional grain-based diet or an alfalfa pasture diet for finishing. Both conventionally and pasture-finished cattle were fed for 91 d. Cattle were slaughtered on the same day at a commercial beef processing facility under normal conditions and chilled for approximately 30 h. After grading, one strip loin from each carcass was collected and transported to Oklahoma State University. At 11 d postmortem, one steak (n = 60) from each strip loin was vacuum packaged and randomly assigned to display. Those steaks were then randomly assigned to PVC, HiOx-MAP (80% oxygen and 20% carbon dioxide), or CO-MAP (0.4% carbon monoxide, 69.5% nitrogen, and 30% carbon dioxide) packaging and were displayed under retail conditions for 5 d. Muscle darkening (MD), muscle color (MC), and surface discoloration (SD) were all analyzed by a trained panel (n = 6). MD was evaluated only on d 0 and MC and SD were scored once every 24 h for 0, 1, 2, 3, and 4 d. Lipid oxidation was measured by thiobarbituric acid reactive substances (TBARS) assay on d 4. Data were analyzed using the Mixed Procedure of SAS.ResultsThere was a significant display day by finishing diet by packaging interaction (P < 0.05) for muscle color and surface discoloration. There was also a significant finishing diet by packaging interaction (P < 0.05) for muscle darkening. Steaks packaged in HiOx-MAP remained the most stable in color and the brightest cherry-red colored throughout display time (P < 0.05) compared with other packaging types. PVC was the most discolored (P < 0.05) on d 3 and 4 when compared to HiOx-MAP and CO-MAP with the grain-finished PVC packaged steaks showing the most discoloration on d 4. Pasture-finished steaks packaged in CO-MAP displayed the darkest colored muscle (P < 0.05) on d 0. Steaks packaged in PVC had a higher amount of lipid oxidation (P < 0.05) compared with other packaging types.ConclusionThese results indicate that HiOx-MAP more effectively maintains the desired beef color of bright cherry-red for pasture-finished beef. The results also indicate that the use of appropriate packaging type can minimize the losses due to discoloration of steaks from either grain or grass-finished beef.

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