Oxidative stability in grinds from omega-3 enhanced pork

2011 ◽  
Vol 91 (4) ◽  
pp. 623-634 ◽  
Author(s):  
M. Juárez ◽  
M. E. R. Dugan ◽  
I. L. Larsen ◽  
R. Thacker ◽  
D. C. Rolland ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Oxidative Stability ◽  
Fat Content ◽  
Dietary Vitamin ◽  
Omega 3 ◽  
Negative Effects ◽  
Retail Display ◽  
Dietary Treatments ◽  
Total Pufa

Juárez, M., Dugan, M. E. R., Larsen, I. L., Thacker, R., Rolland, D. C. and Aalhus, J. L. 2011. Oxidative stability in grinds from omega-3 enhanced pork. Can. J. Anim. Sci. 91: 623–634. In order to investigate the effect of enhancing n-3 fatty acid levels in carcasses on the retail and sensory characteristics of pork grinds, as well as the ability of increasing dietary levels of vitamin E to stabilize the increase in PUFA levels from flaxseed supplementation, 81 pigs were used in a 3×3 factorial experiment. Dietary treatments included three lengths of time (0, 3 and 6 wk) of flaxseed supplementation and three levels of vitamin E (40, 200 and 400 mg kg feed−1). α-Tocopherol tissue levels increased with dietary vitamin E supplementation (P<0.001), and fat softness (P=0.018) and total PUFA and n-3 fatty acids (P<0.001) increased with flaxseed supplementation. Most other animal performance, carcass and lean pork quality traits were not affected (P>0.05) by dietary treatments. In ground pork, the increase in TBARS after 6 d in retail was lower (P<0.001) with increasing dietary vitamin E levels. However, vitamin E had no effect (P>0.05) on the higher (P<0.001) TBARS levels observed in grinds from flaxseed fed pigs. The dietary addition of flaxseed negatively modified (P<0.05) all the sensory attributes of both cooked and reheated products. Increasing the fat content of the grinds up to 30% seemed to counteract (P>0.05) the negative effects of feeding flaxseed for 3 wk. Feeding vitamin E was not able to prevent negative effects (P<0.05) observed during retail display in grinds with either increasing fat content or higher n-3 fatty acids from dietary flaxseed. However, increasing dietary vitamin E only showed a protective effect (P<0.05) on retail appearance after long periods of ageing.

scholarly journals Lipid Oxidation and Colour Stability of Lamb and Yearling Meat (Muscle longissimus lumborum) from Sheep Supplemented with Camelina-Based Diets after Short-, Medium-, and Long-Term Storage

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 166
Author(s):  
Eric N. Ponnampalam ◽  
Kym L. Butler ◽  
Stephanie K. Muir ◽  
Tim E. Plozza ◽  
Matthew G. Kerr ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Oxidative Stability ◽  
Omega 3 ◽  
Long Term Storage ◽  
Omega 6 ◽  
Longissimus Lumborum ◽  
Camelina Meal ◽  
Retail Display ◽  
The Impact

This study investigated the impact of feeding pelleted diets containing camelina (Camelina sativa L. Crantz) hay (CAHP) or camelina meal (CAMP) as a supplement compared with a control pellet (CONP) diet, without vitamin E fortification. The fatty acid profile, retail colour, and lipid oxidative stability of lamb and yearling meat (m. longissimus lumborum) stored for short-, medium-, or long-periods (2 days (fresh), 45 days and 90 days) under chilled to semi-frozen conditions were determined. The CAMP diet altered key fatty acids (p < 0.05) in a nutritionally beneficial manner for human health compared to the other diets, with increased total omega-3, decreased omega-6 fatty acids and decreased omega-6/omega-3 ratio of muscle. Muscle vitamin E concentration was lower (p < 0.05) for both camelina diets (CAMP and CAHP) when compared with the CONP diet, with the average concentrations less than 1 mg/kg muscle for all three treatments. Animal type and storage length were factors that all affected (p < 0.05) colour and lipid oxidative stability of meat. These results emphasise the importance of vitamin E concentration in meat stored for extended periods under semi-frozen conditions to maintain desirable meat colour during retail display, and to avoid off-flavour development of the cooked meat.

scholarly journals Improving the Quality Characteristics and Shelf Life of Meat and Growth Performance in Goose Fed Diets Supplemented with Vitamin E

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 798
Author(s):  
Zabihollah Nemati ◽  
Kazem Alirezalu ◽  
Maghsoud Besharati ◽  
Saeid Amirdahri ◽  
Daniel Franco ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Shelf Life ◽  
Growth Performance ◽  
Saturated Fatty Acids ◽  
Basal Diet ◽  
Fat Content ◽  
Dietary Vitamin ◽  
Control Group ◽  
Vitamin E Supplementation

The present study was carried out to investigate the effect of dietary vitamin E on growth performance, cellular immunity, carcass characteristics, and meat quality in geese. Sixty-four one-day-old male geese were selected from 1200 goose chicks with the same average body weight (92.5 ± 2.5 g) and subjected to two treatments (basal diet or control and basal diet plus 120 mg/kg vitamin E supplement) with 4 replicates (8 geese per replicate) for 8 weeks. After slaughter, goose meat was aerobically packed in polyethylene packages and stored at 4 °C for 9 days. The results showed that vitamin E supplementation improved the growth performance, carcass yield percentage, and immune response of goose (p < 0.05). The addition of vitamin E in the diet significantly increased the protein and fat content of goose meat but decreased the moisture and ash content with respect to those obtained from the control diet. During storage, meat from the vitamin E treatment showed higher phenolic content and lower thiobarbituric acid reactive substances (TBARSs) and total volatile nitrogen (TVB-N) values than those from the control treatment. Vitamin E supplementation increased the saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs) in goose meat. However, goose meat supplemented with vitamin E displayed a significantly (p < 0.05) higher PUFA/SFA ratio than those of the control group. Based on the results, it was concluded that vitamin E could be used to improve the growth performance of goose, the meat composition in terms of the protein and fat content, the nutritional value in terms of the fatty acid composition, and the shelf life.

Influence of dietary vitamin E and zinc on performance, oxidative stability and some blood measures of broiler chickens reared under heat stress (35 °C)

2010 ◽  
Vol 27 (2) ◽  
pp. 103-110 ◽  
Author(s):  
Navid Hosseini-Mansoub ◽  
Saeid Chekani-Azar ◽  
Ali Tehrani ◽  
Alireza Lotfi ◽  
Mostaan Manesh
Keyword(s):  
Heat Stress ◽  
Vitamin E ◽  
Oxidative Stability ◽  
Broiler Chickens ◽  
Tocopheryl Acetate ◽  
Dietary Vitamin ◽  
Antioxidant Vitamin ◽  
Feed Conversion ◽  
Negative Effects ◽  
Ambient Temperatures

Influence of dietary vitamin E and zinc on performance, oxidative stability and some blood measures of broiler chickens reared under heat stress (35 °C)This study was conducted to determine the effects of vitamin E (αTA; dL-α-Tocopheryl acetate) and zinc (Zn; ZnCl2) on performance, oxidative stability and some blood measures of broiler chickens under normal and hot temperatures. One hundred sixty 10-day-old male chicks were assigned to four groups in four replicates. The birds received two diets, control and enriched with two levels of vitamin E and Zn (100 and 50 mg/kg of diet, respectively) under two ambient temperatures (22 °C and 35 °C). Although the diets enriched with the antioxidant vitamin and element compared with un-enriched diets resulted in the better performance of the birds, significant differences were related to temperature conditions, as the lowest feed conversion ratio (FCR) and the highest body weight (BW) were observed in the group fed the enriched diet under normal temperature. The serum malondialdehyde (MDA), cholesterol (C), triglycerides (TG), glucose (G), total protein (TP), and hematocrit and heterophil: lymphocyte ratio levels were significantly lower in birds reared under 22 °C compared with the group under 35 °C but the hematocrit was not significantly lower in groups fed enriched diets and exposed to normal conditions (P>0.05). It was concluded that a combination of 100 mg of vitamin E and 50 mg of Zn provides the better performance and the least blood C and TG levels accompanying the better oxidative stability in male broilers under normal temperature (22 °C) and that this combination can be considered as a protective strategy in broiler diets for reducing the negative effects of heat stress.

scholarly journals Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils

2021 ◽  
Vol 8 ◽  
Author(s):  
Isa Fusaro ◽  
Damiano Cavallini ◽  
Melania Giammarco ◽  
Anna Chiara Manetta ◽  
Maria Martuscelli ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Essential Oils ◽  
Oxidative Stability ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Dietary Vitamin ◽  
Control Group

The aim of this study was to evaluate the effects of basal dietary supplementation with linseed and linseed plus vitamin E in Marchigiana young bulls on the instrumental color, oxidative stability, and fatty acid composition of beef steaks with and without treatment with a blend of essential oils (oregano and rosemary) after storage times of 0, 3, 6, and 9 days. The fatty acid composition was evaluated in meat after 0 and 9 days of storage. No variation in the fatty acid composition of each type of meat was observed after storage. The use of dietary linseed and vitamin E, compared with linseed alone, significantly improved the oxidative stability, lightness (L*), and redness (a*) of the meat. A higher degree of oxidation was observed in meat samples from animals in the group fed linseed (L) followed by the control group (C) and the group fed linseed and vitamin E (LE). Moreover, the essential oils treatment (O) exerts a significant effect on beef oxidative stability of the group LE more than groups C and L during storage. The fatty acid composition of the meat was also affected by the diet: levels of healthful fatty acids (PUFA, n-3 PUFA, and CLA) were higher in meat from the groups that received linseed than the control group. Our results suggest that dietary vitamin E and treatment with essential oils are effective approaches to preserving the stability of beef cattle receiving a diet enriched in unsaturated fatty acids for up to 9 days of storage.

Fish oil plus wheat germ oil have no prominent effect on homocysteine levels and nutritional indices in hemodialysis patients

2019 ◽  
pp. 1-7
Author(s):  
Hadeer Zakaria ◽  
Tarek M. Mostafa ◽  
Gamal A. El-Azab ◽  
Nagy AH Sayed-Ahmed
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Fish Oil ◽  
Wheat Germ ◽  
Hemodialysis Patients ◽  
Nutritional Indices ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Wheat Germ Oil ◽  
Serum Homocysteine

Abstract. Background: Elevated homocysteine levels and malnutrition are frequently detected in hemodialysis patients and are believed to exacerbate cardiovascular comorbidities. Omega-3 fatty acids have been postulated to lower homocysteine levels by up-regulating metabolic enzymes and improving substrate availability for homocysteine degradation. Additionally, it has been suggested that prevention of folate depletion by vitamin E consumption decreases homocysteine levels. However, data on the effect of omega-3 fatty acids and/or vitamin E on homocysteine levels and nutritional status have been inconclusive. Therefore, this study was planned to examine the effect of combined supplementation of fish oil, as a source of omega-3 fatty acids, with wheat germ oil, as a source of vitamin E, on homocysteine and nutritional indices in hemodialysis patients. Methods: This study was a randomized, double-blind, placebo-controlled trial. Forty-six hemodialysis patients were randomly assigned to two equally-sized groups; a supplemented group who received 3000 mg/day of fish oil [1053 mg omega-3 fatty acids] plus 300 mg/day of wheat germ oil [0.765 mg vitamin E], and a matched placebo group who received placebo capsules for 4 months. Serum homocysteine and different nutritional indices were measured before and after the intervention. Results: Twenty patients in each group completed the study. At the end of the study, there were no significant changes in homocysteine levels and in the nutritional indices neither in the supplemented nor in the placebo-control groups (p > 0.05). Conclusions: Fish oil and wheat germ oil combination did not produce significant effects on serum homocysteine levels and nutritional indices of hemodialysis patients.

scholarly journals Salmonids as Natural Functional Food Rich in Omega-3 PUFA

2021 ◽  
Vol 11 (5) ◽  
pp. 2409
Author(s):  
Wojciech Kolanowski
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Functional Food ◽  
Fat Content ◽  
Salmonid Fish ◽  
Omega 3 ◽  
Pufa Content ◽  
Human Diet ◽  
Fish Fillets ◽  
Food Market

Salmonids are valuable fish in the human diet due to their high content of bioactive omega-3 very long-chain polyunsaturated fatty acid (VLC PUFA). The aim of this study was to assess the omega-3 VLC PUFA content in selected salmonid fish present on the food market regarding whether they were farm-raised or wild. It was assumed that farm-raised fish, by eating well-balanced feed enriched with omega-3 PUFA, might contain omega-3 VLC PUFA in levels similar to that of wild fish. Fat content, fatty acid composition and omega-3 VLC PUFA content in fish fillets were measured. Farm-raised salmon from Norway, wild Baltic salmon, farm-raised rainbow trout and brown trout were bought from a food market whereas wild trout (rainbow and brown) were caught alive. The fat content in fish ranged from 3.3 to 8.0 g/100 g of fillet. It was confirmed that although wild salmonid fish contain 10–25% more omega-3 VLC PUFA in lipid fraction, the farm-raised ones, due to the 60–100% higher fat content, are an equally rich source of these desirable fatty acids in the human diet. One serving (130 g) of salmonid fish fillets might provide a significant dose of omega-3 VLC PUFA, from 1.2 to 2.5 g. Thus, due to very high content of bioactive fatty acids eicosapentaenoic (EPA), docosapentaenoic (DPA) and docosahexaenoic (DHA) in their meat, salmonid fish currently present on the food market, both sea and freshwater as well as wild and farm-raised, should be considered as natural functional food.

The effects of altering dietary fatty acid and vitamin E content on the chemical, physical and organoleptic quality of pig meat and fat

1996 ◽  
Vol 1996 ◽  
pp. 30-30
Author(s):  
C.O. Leskanich ◽  
K.R. Matthews ◽  
C.C. Warkup ◽  
R.C. Noble
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Human Health ◽  
Acid Composition ◽  
Oxidative Degradation ◽  
Meat Products ◽  
Dietary Vitamin ◽  
Affecting Factors

The tissues of animals for food use have come to be associated with a predominance of saturated and monounsaturated fatty acids, the result of which has been to contribute to the perceived human dietary imbalance of fatty acids. The fact that porcine tissues assume a fatty acid composition similar to that of the respective diet has enabled the composition to be altered with respect to human dietary needs (Morgan et al, 1992). The fatty acid compositions of rapeseed and fish oils are characterised by a number of factors of relevance to human health recommendations (BNF, 1992). Thus, rapeseed oil contains a low content of saturates, a moderate content of linoleic acid and a high content of α-linolenic acid whilst fish oil contains high levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Although benefiting the nutritional value of meat/fat, the feeding of increased levels of highly polyunsaturated fatty acids has the potential, in theory at least, of adversely affecting organoleptic and various physical properties. Such adverse effects could be manifested during and/or after the preparation and cooking of the meat or meat products at which times the oxidative degradation of fatty acids is maximised. The inclusion of dietary vitamin E has a range of beneficial effects on meat quality principally due to its antioxidant effects. The present experiment was an attempt to optimise the fatty acid composition of pork and pork products for human health purposes whilst not adversely affecting factors controlling consumer acceptability.

Effect of mode of addition of flaxseed oil on the quality characteristics of chicken sausage containing vitamin E and omega 3 fatty acids at levels to support a health claim

2017 ◽  
Vol 8 (10) ◽  
pp. 3563-3575 ◽  
Author(s):  
Zara Bolger ◽  
Nigel P. Brunton ◽  
Frank J. Monahan
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Quality Characteristics ◽  
Flaxseed Oil ◽  
Sensory Properties ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Health Claim

Direct or pre-emulsified flaxseed oil addition did not affect sensory properties of high omega-3/vitamin E sausages but encapsulation did, negatively.

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