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Journal articles on the topic 'Dietary Lipid Vitamin E Meat Lipid Oxidation Stability'

Author: Grafiati

Published: 4 June 2021

Last updated: 4 February 2022

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1

Attuquayefio, Wendy, Byungrok R. Min, Anuradha Punchihewage Don, Jennifer Timmons, Sang-Hyon OH, and Dong Ahn. "PSII-15 Effects of oxidized feed on productivity, plasma oxidative stress, and meat quality of broilers." Journal of Animal Science 97, Supplement_3 (2019): 239. http://dx.doi.org/10.1093/jas/skz258.485.

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Abstract High environmental temperature due to climate change can accelerate oxidation of feed during storage and preparation. Oxidized feed can cause elevated oxidative stress in live birds, resulting in decreased productivity and meat quality of broilers. The study was aimed to determine effects of feed containing oxidized oil on growth performance, plasma oxidative stress, and breast meat quality of broilers. Male broilers (192; Cobb500) at 21 days old were randomly allotted to 32 pens (8 pens/treatment) and raised for 21 days. The birds were fed feed containing fresh (Control) or oxidized

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Schiavone, A., J. Nery, J. A. Choque-López, M. D. Baucells, and A. C. Barroeta. "Dietary lipid oxidation and vitamin E supplementation influence in vivo erythrocyte traits and postmortem leg muscle lipid oxidation in broiler chickens." Canadian Journal of Animal Science 90, no. 2 (2010): 197–202. http://dx.doi.org/10.4141/cjas09095.

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The present work aimed to assess: (1) whether the oxidative status of dietary lipids or vitamin E supplementation influences in vivo erythrocyte integrity of chickens, and (2) whether erythrocyte stability is related to musculus iliotibialis susceptibility to lipid peroxidation. Thirty-six broilers were fed a basal diet supplemented with: sunflower oil (SO), sunflower oil and α-tocopheryl acetate (SO + E), and oxidized sunflower oil (SO-OX). In vivo hemolysis rate (HR) and thiobarbituric acid reactive substances (TBARS) of erythrocytes were measured. Postmortem, the TBARS of m. iliotibialis wa

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Skřivan, M., G. Dlouhá, O. Mašata, and S. Ševčíková. "Effect of dietary selenium on lipid oxidation, selenium and vitamin E content in the meat of broiler chickens." Czech Journal of Animal Science 53, No. 7 (2008): 306–11. http://dx.doi.org/10.17221/358-cjas.

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An experiment was conducted to compare the effect of dietary sodium selenite and selenomethionine on selenium and α-tocopherol concentration in breast meat, oxidative stability of meat in broilers, and on growth performance, but only as an unimportant criterion in this case. Sexed broiler cockerels Ross 308 were allocated to 3 dietary treatments, each comprising 100 chickens. The basal diet was supplemented with 0 (control) or 0.3 mg/kg Se from sodium selenite (SS) or selenomethionine (SM). Dietary supplementation with SM increased (<I>P</I> < 0.05) body weight, but only by abou

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4

Calvo, Luis, José Segura, Fidel Toldrá, et al. "Meat quality, free fatty acid concentration, and oxidative stability of pork from animals fed diets containing different sources of selenium." Food Science and Technology International 23, no. 8 (2017): 716–28. http://dx.doi.org/10.1177/1082013217718964.

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This study evaluates the effect of the source of dietary selenium supplementation (organic versus mineral) and the combined effect of organic selenium and vitamin E on the fatty acid composition and lipolysis in pork intramuscular fat and other meat quality characteristics such as drip loss and lipid stability. Higher vitamin E deposition, lower drip loss, and higher stability against oxidation were detected in muscle from pigs fed organic selenium. Also higher proportion of free fatty acids was observed in intramuscular fat from pigs fed organic selenium than those fed inorganic selenium, bei

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5

Narciso-Gaytán, C., D. Shin, A. R. Sams, et al. "Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat." Poultry Science 89, no. 12 (2010): 2726–34. http://dx.doi.org/10.3382/ps.2010-00738.

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6

Schiavone, A., M. Marzoni, A. Castillo, J. Nery, and I. Romboli. "Dietary lipid sources and vitamin E affect fatty acid composition or lipid stability of breast meat from Muscovy duck." Canadian Journal of Animal Science 90, no. 3 (2010): 371–78. http://dx.doi.org/10.4141/cjas10010.

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A trial was conducted in order to assess the fatty acid composition and lipid stability of breast meat from Muscovy ducks (Cairina moschata domestica L.) fed a basal diet supplemented with 20 g kg-1 of soybean oil or fish oil and 30 or 230 mg kg-1 α-tocopheryl acetate (α-TA). A total of 120 one-day-old female muscovy ducklings were distributed over 12 pens (10 birds/pen). Growth performance traits were measured through the study. Each dietary treatment was randomly administered to three replicates when birds were 43 d until the slaughtering age of 66 d. Dietary treatments did not induce differ

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7

Rey, Ana I., Patricia Puig, Paul William Cardozo, and Teresa Hechavarría. "Supplementation Effect of Oleuropein Extract Combined with Betaine, Magnesium, and Vitamin E on Pigs’ Performance and Meat Quality Characteristics." Animals 11, no. 2 (2021): 443. http://dx.doi.org/10.3390/ani11020443.

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This study evaluates the effect of the dietary combination of oleuropein extract (1200 mg/kg) and betaine (1000 mg/kg), magnesium oxide (600 mg/kg), and α–tocopheryl acetate (400 mg/kg), or a half-dose of these compounds, on pigs’ performance, oxidative status, and meat quality characteristics (drip loss, TBARS, and texture and fatty acid profile of intramuscular fat). Sixty-six barrows and females were slaughtered at 120 kg of BW. Performance and carcass yield were not changed by treatments. The high-dose mixture resulted in higher serum ferric reducing/antioxidant power (p = 0.0026), lower g

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8

Alves de Almeida, Fabiana, Américo Garcia da Silva Sobrinho, Gabriela Milani Manzi, Natália Ludmila Lins Lima, Viviane Endo, and Nivea Maria Brancacci Lopes Zeola. "Dietary supplementation with sunflower seeds and vitamin E for fattening lambs improves the fatty acid profile and oxidative stability of the Longissimus lumborum." Animal Production Science 55, no. 8 (2015): 1030. http://dx.doi.org/10.1071/an13383.

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This study aimed to evaluate the effects of supplementation with sunflower seeds and vitamin E for fattening lambs, on the chemical composition, cholesterol, vitamin E level, fatty acid profile and lipid oxidation of meat from sheep. Four treatments were evaluated, as follows: SC – basal diet consisting of sugarcane + concentrate; SCS – basal diet supplemented with sunflower seed; SCE – basal diet supplemented with 1000 mg vitamin E; SCSE – basal diet supplemented with sunflower seed and 1000 mg vitamin E. The Longissimus lumborum muscle of 32 Ile de France lambs, which were slaughtered when t

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9

Kurt, E., G. Nute, M. Enser, et al. "Effect of dietary unsaturated fats on the flavour, and on oxidative and colour stability, of Suffolk, Friesland and Soay sheep meats." Proceedings of the British Society of Animal Science 1998 (1998): 124. http://dx.doi.org/10.1017/s0308229600033377.

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Nutritional recommendations to improve the human diet are to increase the P:S ratio and to decrease the n-6:n-3 ratio of food (Department of Health 1994). However, increasing the degree of unsaturation of meat lipids may alter the flavour of the cooked meat and can increase its susceptibility to oxidative changes such as lipid rancidity and colour deterioration. We have studied these quality aspects in meat from three breeds of lambs fed different fats.Seventy two entire ram lambs of three genotypes were used in a 3x4 factorial design: Suffolk x Lleyn, Frieslands x Lleyn and Soay lambs were fe

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10

Skřivan, M., G. Dlouhá, M. Englmaierová, and K. Červinková. "Effects of different levels of dietary supplemental caprylic acid and vitamin E on performance, breast muscle vitamin E and A, and oxidative stability in broilers." Czech Journal of Animal Science 55, No. 4 (2010): 167–73. http://dx.doi.org/10.17221/221/2009-cjas.

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The paper reports data from four experiments (EXP). Broiler cockerels Ross 308 were allocated to 3 or 5 (EXP 4) dietary treatments comprising 300 (3 replicated pens of 100 chicks per pen), 50, 50&nbsp;or 100&nbsp;chickens. The EXP lasted 42, 38, 42 and 38 days. All basal diets contained adequate ingredients. The inclusion of 0.5% caprylic acid (CA) in diets reduced (<I>P </I>&lt; 0.05) body weight (EXP 1). The results of EXP 3 and 4 indicated that the diet supplemented with 0.25% CA and 30 mg vitamin E (total vitamin E concentration 50&nbsp;mg) resulted in similar B

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Chauhan, Surinder S., Frank R. Dunshea, Tim E. Plozza, David L. Hopkins, and Eric N. Ponnampalam. "The Impact of Antioxidant Supplementation and Heat Stress on Carcass Characteristics, Muscle Nutritional Profile and Functionality of Lamb Meat." Animals 10, no. 8 (2020): 1286. http://dx.doi.org/10.3390/ani10081286.

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The impact of antioxidant supplementation and short-term heat stress on lamb body weight gain, meat nutritional profile and functionality (storage stability of lipids and colour) of lamb meat was investigated. A total of 48 crossbred ((Merino × Border Leicester) × Dorset) lambs (42 ± 2 kg body weight, 7 mo age) were randomly allocated to three dietary treatments (n = 16) by liveweight (LW) that differed in dosage of vitamin E and selenium (Se) in the diet. Vitamin E and Se levels in the control (CON), moderate (MOD) and supranutritional (SUP) dietary treatments were 28, 130 and 228 mg/kg DM as

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12

Górska-Horczyczak, E., I. Wojtasik-Kalinowska, and A. Wierzbicka. "Supplemental linseed oil and antioxidants affect fatty acid composition, oxidation and colour stability of frozen pork." South African Journal of Animal Science 50, no. 2 (2020): 253–63. http://dx.doi.org/10.4314/sajas.v50i2.8.

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The aim of this study was to evaluate the influence of dietary linseed oil and antioxidants on the quality of fresh and frozen pork neck stored at -20 °C for six and 12 months. Polish Landrace x Duroc pigs were fed a standard diet (C), a diet supplemented with 3% linseed oil (L1), or a diet with 3% of linseed oil, 1 mg organic selenium (SE)/kg, and 100 mg vitamin E/kg (L2). Chemical components, fatty acid profile and vitamin E content were determined in the fresh meat. Colour, pH and change in the profiles of certain volatile compounds (alcohols, aldehydes, ketones, and esters) were monitored

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13

Avila-Ramos, F., A. Pro-Martínez, E. Sosa-Montes, et al. "Effects of dietary oregano essential oil and vitamin E on the lipid oxidation stability of cooked chicken breast meat." Poultry Science 91, no. 2 (2012): 505–11. http://dx.doi.org/10.3382/ps.2011-01731.

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14

Minardi, P., A. L. Mordenti, A. Badiani, M. Pirini, F. Trombetti, and S. Albonetti. "Effect of dietary antioxidant supplementation on rabbit performance, meat quality and oxidative stability of muscles." World Rabbit Science 28, no. 3 (2020): 145. http://dx.doi.org/10.4995/wrs.2020.12273.

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<p>The aim of this study was to cast light on the effects of EconomasE™ (EcoE), a patented pre-mixture of nutritional additives consisting mainly of organic selenium (0.15 or 0.30 mg/kg feed; Se) combined with vitamin C (5 and 10 mg/kg feed; VC), compared to DL-α-tocopherol acetate (100 or 200 mg/kg feed; VE) dietary supplementation on rabbit performance and meat quality. In fact, the role of Se supplementation in the rabbit diet has not yet been elucidated in the literature and, more specifically, there are no studies on the possible synergistic action between organic Se compared with V

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15

Mercier, Y., P. Gatellier, M. Viau, H. Remignon, and M. Renerre. "Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in Turkey meat during storage." Meat Science 48, no. 3-4 (1998): 301–18. http://dx.doi.org/10.1016/s0309-1740(97)00113-7.

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16

López-Bote, C. J., A. Daza, M. Soares, and E. Berges. "Dose-response effect of dietary vitamin E concentration on meat quality characteristics in light-weight lambs." Animal Science 73, no. 3 (2001): 451–57. http://dx.doi.org/10.1017/s1357729800058422.

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AbstractThe research was carried out to evaluate the effect of different dietary α-tocopheryl acetate (DTA) concentrations in light-weight lambs on muscle α-tocopherol accumulation and on quality characteristics of stored meats. Thirty-two Manchego lambs were randomly distributed to four groups and given diets containing four levels of DTA (20, 270, 520 and 1020 mg/kg diet) for 6 weeks. Lambs were slaughtered at live weights ranging from 23·5 to 26·4 kg. A linear (P < 0·001) and quadratic (P < 0·001) effect of dietary supplementation level was observed on muscular α-tocopherol concentrat

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17

Das, Arun K., Pramod Kumar Nanda, Nilabja Roy Chowdhury, et al. "Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits." Molecules 26, no. 2 (2021): 467. http://dx.doi.org/10.3390/molecules26020467.

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In recent years, considerable importance is given to the use of agrifood wastes as they contain several groups of substances that are useful for development of functional foods. As muscle foods are prone to lipid and protein oxidation and perishable in nature, the industry is in constant search of synthetic free additives that help in retarding the oxidation process, leading to the development of healthier and shelf stable products. The by-products or residues of pomegranate fruit (seeds, pomace, and peel) are reported to contain bioactive compounds, including phenolic and polyphenolic compoun

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Vizzarri, Francesco, Maria Nardoia, and Marisa Palazzo. "Effect of dietary <i>Lippia citriodora</i> extract on productive performance and meat quality parameters in hares (<i>Lepus europaeus Pall.</i>)." Archives Animal Breeding 57, no. 1 (2014): 1–7. http://dx.doi.org/10.7482/0003-9438-57-020.

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Abstract. Three different dietary doses of Lippia citriodora natural extract were tested in order to verify their effect on productive performance and the meat quality of intensively-reared hare (Lepus europaeus Pall.). The 240 day-trial was conducted on 20 male hares, divided into 4 homogeneous groups of 5 animals each. A control group received a basal diet without any supplementation, and the other three experimental groups received a natural extract of Lippia citriodora, titrated in verbascoside, in the following amounts: 1 g, 1.5 g and 2 g of natural extract/kg feed in the low (LNE), mediu

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19

Lahučký, R., IBahelka, K. Novotná, and K. Vašíčková. "Effects of dietary vitamin E and vitamin C supplementation on the level of α-tocopherol and L-ascorbic acid in muscle and on the antioxidative status and meat quality of pigs." Czech Journal of Animal Science 50, No. 4 (2011): 175–84. http://dx.doi.org/10.17221/4012-cjas.

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In total thirty pigs (Slovak Meaty) defined by DNA based test as not susceptible to malignant hyperthermia (non-mutant on RYR1) were used in the experiment. Treatment consisted in supplementation of vitamin E (500 mg &alpha;-tocopherol/kg diet as &alpha;-tocopherol acetate) (group E) and the same doses of vitamin E plus vitamin C (200 mg L-ascorbic acid/kg diet) (group E + C) to finishing pigs for the last 30 days before slaughter. The higher dietary vitamin E level resulted in higher levels of &alpha;-tocopherol in fresh (24 h), chill-stored (5 days, 4&deg;C), chill-stored and

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20

Mohiti-Asli, M., and M. Ghanaatparast-Rashti. "Feeding antioxidant vitamin and vegetable oils to broilers: vitamin E reduced negative effect of soybean oil on immune response and meat lipid oxidation." Animal Production Science 58, no. 10 (2018): 1829. http://dx.doi.org/10.1071/an16677.

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This study investigated the effect of feeding vitamin E, vitamin C, and two sources of vegetable oil on immune response and meat quality of broilers. A total of 320 one-day-old chicks were used in a completely randomised design with eight treatments arranged as a 2 × 2 × 2 factorial with two levels of vitamin E (0 and 200 mg/kg), two levels of vitamin C (0 and 1000 mg/kg), and two sources of vegetable oil (soybean and canola). Dietary supplementation of either vitamin E or C increased (P < 0.05) secondary humoral response, whereas oil sources had no significant effect. Broilers fed soybean

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21

Cascone, A., A. Paduano, I. Battimo, et al. "Lipid oxidation in buffalo meat from animals with dietary supplementation of vitamin E." Italian Journal of Animal Science 6, sup2 (2007): 1191–94. http://dx.doi.org/10.4081/ijas.2007.s2.1191.

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22

AHN, D. U., J. L. SELL, M. JEFFERY, et al. "Dietary Vitamin E Affects Lipid Oxidation and Total Volatiles of Irradiated Raw Turkey Meat." Journal of Food Science 62, no. 5 (1997): 954–58. http://dx.doi.org/10.1111/j.1365-2621.1997.tb15014.x.

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23

Gheisari, H. R., J. K. S. Møller, Ch E. Adamsen, and L. H. Skibsted. "Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef." Czech Journal of Food Sciences 28, No. 5 (2010): 364–75. http://dx.doi.org/10.17221/182/2009-cjfs.

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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, excep

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Orkusz, Agnieszka, Wioletta Wolańska, and Urszula Krajinska. "The Assessment of Changes in the Fatty Acid Profile and Dietary Indicators Depending on the Storage Conditions of Goose Meat." Molecules 26, no. 17 (2021): 5122. http://dx.doi.org/10.3390/molecules26175122.

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The deterioration of food quality due to lipid oxidation is a serious problem in the food sector. Oxidation reactions adversely affect the physicochemical properties of food, worsening its quality. Lipid oxidation products are formed during the production, processing, and storage of food products. In the human diet, the sources of lipid oxidation products are all fat-containing products, including goose meat with a high content of polyunsaturated fatty acids. This study aims at comparing the fatty acid profile of goose breast muscle lipids depending on the storage conditions: type of atmospher

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Corino, C., G. Pastorelli, L. Pantaleo, G. Oriani, and G. Salvatori. "Improvement of color and lipid stability of rabbit meat by dietary supplementation with vitamin E." Meat Science 52, no. 3 (1999): 285–89. http://dx.doi.org/10.1016/s0309-1740(99)00004-2.

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26

Belmonte, Anna Maria, Paolo Macchioni, Giovanna Minelli, Corina Scutaru, Luisa Antonella Volpelli, and Domenico Pietro Lo Fiego. "Effects of high linolenic acid diet supplemented with synthetic or natural antioxidant mix on live performance, carcass traits, meat quality and fatty acid composition of Longissimus thoracis et lumborum muscle of medium-heavy pigs." Italian Journal of Food Science 33, no. 2 (2021): 117–28. http://dx.doi.org/10.15586/ijfs.v33i2.2005.

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We studied the effect of a high linolenic acid diet supplementation with synthetic (vitamin E + selenium) or veg-etal mix rich in natural antioxidants (grape skin + oregano) on live performances, carcass and meat quality, fatty acid composition and oxidative stability of intramuscular lipids of Longissimus thoracis et lumborum muscle in medium-heavy pigs. Neither carcass traits nor chemical proximate composition of meat was affected by dietary treatments. Linseed dietary inclusion reduced the n-6:n-3 polyunsaturated fatty acids ratio and increased long-chain n-3 precursor, fundamental for huma

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27

Tokarczyk, Grzegorz, Grzegorz Bienkiewicz, and Patrycja Biernacka. "Susceptibility to Oxidation of Selected Freshwater Fish Species Lipids as a Potential Source of Fish Oil in Dietary Supplements." International Journal of Food Science 2021 (August 20, 2021): 1–7. http://dx.doi.org/10.1155/2021/7191639.

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Polyunsaturated fatty acids from the omega 3 family are more and more often supplied to the diet in the form of supplements. The aim of the study was to characterize the lipid fractions of predatory freshwater fish, i.e., pike (Esox lucius L.), perch (Perca fluviatilis L.), and pike perch (Sander lucioperca L.), and omnivorous fish, i.e., bream (Abramis brama L.) and roach (Rutilus rutilus L.). Their technological usefulness in terms of the source of fish oil was determined, depending on the rate and degree of their oxidative changes. UV radiation (photooxidation test) was used as a factor acc

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28

Onibi, G. E., J. R. Scaife, V. R. Fowler, and I. Murray. "Influence of Dietary Fatty Acid and Î±-Tocopherol Supply on Tissue Fatty Acid Profiles, Î±-Tocopherol Content and Lipid Oxidation in Pigs." Proceedings of the British Society of Animal Science 1996 (March 1996): 147. http://dx.doi.org/10.1017/s0308229600031147.

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Unsaturated fatty acids especially n-3 polyunsaturated fatty acids (PUFA) are recognised as important components of a healthy human diets and increased intake has been shown to reduce the incidence of cardiovascular diseases (BNF, 1992). These fatty acids are susceptible to oxidation and lipid oxidation in meat may adversely affect meat quality and safety. However, tissue Î±-tocopherol (AT) may reduce oxidative changes. In this study, the effect of increased dietary supply of AT and unsaturated fatty acids on tissue AT content, fatty acid profiles and oxidative stability of pig muscle lipid wa

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Liu, Bing, Jiang Jiang, Dongyou Yu, Gang Lin, and Youling L. Xiong. "Effects of Supplementation of Microalgae (Aurantiochytrium sp.) to Laying Hen Diets on Fatty Acid Content, Health Lipid Indices, Oxidative Stability, and Quality Attributes of Meat." Foods 9, no. 9 (2020): 1271. http://dx.doi.org/10.3390/foods9091271.

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The present study is conducted to investigate the effects of dietary docosahexaenoic acid (DHA)-rich microalgae (MA, Aurantiochytrium sp.) on health lipid indices, stability, and quality properties of meat from laying hens. A total of 450 healthy 50-wk-old Hy-Line Brown layers were randomly allotted to 5 groups (6 replicates of 15 birds each), which received diets supplemented with 0, 0.5, 1.0, 1.5, and 2.0% MA for 15 weeks. Fatty acid contents and quality properties of breast and thigh muscles from two randomly selected birds per replicate (n = 12) were measured. The oxidative stability of fr

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Prommachart, Ronnachai, Anusorn Cherdthong, Chainarong Navanukraw, et al. "Effect of Dietary Anthocyanin-Extracted Residue on Meat Oxidation and Fatty Acid Profile of Male Dairy Cattle." Animals 11, no. 2 (2021): 322. http://dx.doi.org/10.3390/ani11020322.

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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

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Jambrenghi, A. Caputi, M. A. Colonna, F. Giannico, et al. "Dietary supplementation of garlic and rosemary: effects on colour stability and lipid oxidation in lamb meat." Italian Journal of Animal Science 4, sup2 (2005): 366–68. http://dx.doi.org/10.4081/ijas.2005.2s.366.

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32

Ponnampalam, Eric N., Kym L. Butler, Stephanie K. Muir, et al. "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 10, no. 2 (2021): 166. http://dx.doi.org/10.3390/antiox10020166.

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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 heal

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Bennato, Francesca, Alessio Di Luca, Camillo Martino, et al. "Influence of Grape Pomace Intake on Nutritional Value, Lipid Oxidation and Volatile Profile of Poultry Meat." Foods 9, no. 4 (2020): 508. http://dx.doi.org/10.3390/foods9040508.

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Grape pomace (GP) represents the main solid by-product deriving from grape processing. The aim of this study was to evaluate the effect of dietary GP intake on nutritional quality, lipid oxidation and volatile profile of chicken meat. A total of 112 Ross 508 broilers were randomly divided into 4 groups and fed for 21 days with a standard diet. For the remaining 28 days of the trial, the control group (CG) continued to receive a standard diet, while the experimental groups (EGs) were fed with diets containing different GP concentrations: 2.5% (EG1), 5% (EG2) and 7% (EG3). Following the slaughte

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Sabow, Azad, Nazim Abdulla, and Bestoon Ahmad. "The carcass and meat quality characteristics of Japanese quail fed a diet supplemented with powdered Lactuca seriola leaves." Potravinarstvo Slovak Journal of Food Sciences 15 (June 28, 2021): 521–27. http://dx.doi.org/10.5219/1534.

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The present study was aimed to evaluate the effect of dietary supplementation with Lactuca serriola leaves on growth performance, carcass characteristics, meat quality, and its antioxidant stability of Japanese quails. A total of eighty growing quails (1-week old) were distributed into 2 equal groups consisting of 40 birds (5 replicates of 8 birds each). The first group was fed a basal diet without Lactuca serriola leaves (0 g.kg-1 diet) and the second group received diets containing 20 g.kg-1 Lactuca serriola leaves. At age of 6 weeks, quails were slaughtered for meat and carcass examinations

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Madane, Pratap, Arun Das, Mirian Pateiro, et al. "Drumstick (Moringa oleifera) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets." Foods 8, no. 8 (2019): 307. http://dx.doi.org/10.3390/foods8080307.

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The present work investigated the efficacy of Moringa flower (MF) extract to develop a functional chicken product. Three groups of cooked chicken nuggets—control (C), T1 (with 1% MF) and T2 (2% MF)—were elaborated and their physicochemical, nutritional, storage stability and sensory attributes were assessed during refrigerated storage at 4 °C up to 20 days. In addition, MF extracts were characterised in terms of chemical composition, total phenolic content and its components using high-performance liquid chromatography with a diode-array detector (HPLC-DAD), dietary fibre and antioxidant capac

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Richardson, R. I., J. D. Wood, R. Ball, G. R. Nute, and N. G. Scollan. "Influence of grass and concentrate feeding systems on lipid and colour shelf life of loin steaks from Charolais steers." Proceedings of the British Society of Animal Science 2007 (April 2007): 109. http://dx.doi.org/10.1017/s1752756200020123.

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Diet has a large impact on the fatty acid composition of muscle lipids in cattle (Scollan et al., 2006). Grass relative to concentrate feeding increases the content of n-3 polyunsaturated fatty acids (PUFA) resulting in a low n-6:n-3 PUFA ratio and also increases the concentration of the antioxidant, vitamin E, in the meat. Ruminally protected plant lipids enhance PUFA content very significantly resulting in beneficial P:S and n-6:n-3 ratios, but without extra antioxidant input can lead to lipid oxidation and reduced colour shelf life. This study considered the effects of finishing steers (1)

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Krska, P., R. Lahucky, U. Küchenmeister, et al. "Effects of dietary organic selenium and vitamin E supplementation on post mortem oxidative deterioration in muscles of pigs." Archives Animal Breeding 44, no. 2 (2001): 193–202. http://dx.doi.org/10.5194/aab-44-193-2001.

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Abstract. The effect of feeding high levels of α-tocopherol and organic selenium (Se) to pigs on colour stability and on the susceptibility to oxidative deterioration was investigated. Treatments consisted of supplementation of vitamin E (200 mg/kg diet), organic Se (0.3 mg/kg diet) and both vitamin E and organic Se for the last 60 days to finishing pigs before slaughtering. Longissimus dorsi (LD) and psoas major (PM) muscles were examined after 2 and 7 days of storage on colour stability and on lipid peroxidation (measured as malondialdehyde equivalents). Rate of oxidation by Stimulation with

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Benhissi, H., A. García-Rodríguez, and I. Beltrán de Heredia. "The effects of rapeseed cake intake during the finishing period on the fatty-acid composition of the longissimus muscle of Limousin steers and changes in meat colour and lipid oxidation during storage." Animal Production Science 60, no. 8 (2020): 1103. http://dx.doi.org/10.1071/an19160.

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Context Cold-pressed rapeseed cake is a by-product of biodiesel manufacturing that can be obtained on-farm after simple mechanical extraction of the oil. It has a high crude fat content and contains significant amounts of linoleic acid, which make it a promising lipid supplement to modulate meat fatty acid profile. However, previous studies have indicated that using unsaturated fats in beef cattle diets could promote lipid oxidation and reduce meat redness. Aims The present study aimed to evaluate the effects of supplementation of intensively fattened beef steers with cold-pressed rapeseed cak

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Lahucky, R., U. Kuechenmeister, I. Bahelka, K. Novotna, K. Vasickova, and K. Ender. "Effects of Vitamin E by dietary supplementation and of Calcium Ascorbate by post mortem Injection in Muscle on the Antioxidative status and on Meat quality of Pigs." Archives Animal Breeding 48, no. 6 (2005): 592–600. http://dx.doi.org/10.5194/aab-48-592-2005.

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Abstract. The effects of addition of vitamin E to pig diet and of calcium ascorbate injection in meat on the antioxidative status and meat quality (longissimus muscle) of pigs were investigated. The treatment consisted of supplementation with vitamin E (500 mg α-tocopheryl acetate/kg diet) for a minimum of 30 days to growing-finishing pigs before slaughter. Furthermore, meat samples (longissimus muscle) were injected with 10% by weight of a 1.5% calcium ascorbate solution. The dietary supplementation of fat soluble antioxidant vitamin E significantly (P<0.05) increased the concentration of

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Onibi, G. E., J. R. Scaife, and V. R. Fowler. "Influence of full-fat rapeseed and supplementary vitamin e on growth, carcase characteristics and meat storage quality of pigs." Proceedings of the British Society of Animal Science 1995 (March 1995): 176. http://dx.doi.org/10.1017/s0308229600029421.

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In pigs, dietary fatty acids influence the composition of meat lipids. When diets high in unsaturated fatty acids are fed, meat quality may be adversely affected due to the susceptibility of unsaturated fatty acids to oxidation. Rapeseed oil is rich in C18:ln9, C18:2n6 and C18:3n3 (57.1, 21.4 and 12.5 g/100g fatty acid respectively) and the inclusion of full-fat rapeseed (FFR) in pig diets may be valuable in manipulating pig meat fatty acid profile in order to increase human dietary intake of n3-polyunsaturated fatty acids. However, increasing the levels of FFR in pig diets has been shown to l

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Sante, Véronique S., та A. Lacourt. "The effect of dietary α‐tocopherol supplementation and antioxidant spraying on colour stability and lipid oxidation of turkey meat". Journal of the Science of Food and Agriculture 65, № 4 (1994): 503–7. http://dx.doi.org/10.1002/jsfa.2740650419.

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Houben, J. H., G. Eikelenboom, and A. H. Hoving-Bolink. "Effect of the dietary supplementation with vitamin E on colour stability and lipid oxidation in packaged, minced pork." Meat Science 48, no. 3-4 (1998): 265–73. http://dx.doi.org/10.1016/s0309-1740(97)00103-4.

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Karami, M., A. R. Alimon, and Y. M. Goh. "Effect of vitamin E, Andrographis paniculata and turmeric as dietary antioxidant supplementation on lipid and color stability of goat meat." Small Ruminant Research 97, no. 1-3 (2011): 67–71. http://dx.doi.org/10.1016/j.smallrumres.2011.02.005.

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Tibaoui, Souha, Samir Smeti, Ines Essid, Juan Ramón Bertolín, Margalida Joy, and Naziha Atti. "Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues." Molecules 25, no. 21 (2020): 4975. http://dx.doi.org/10.3390/molecules25214975.

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The aim of this work was to study the sheep meat physicochemical traits as affected by distilled myrtle residues (MR) supplementation. For this, 27 culled ewes were divided into three groups receiving a ration composed by concentrate and hay for the Control group, concentrate and MR as a total substitute to hay for the Myrt-H group, or hay, less concentrate, and MR as a partial substitute to concentrate for the Myrt-C group. The meat chemical composition, pH, and color parameters were not affected by the MR intake. However, this animal’s dietary treatment resulted in higher meat polyphenol and

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Ianni, Luca, Martino, et al. "Dietary Supplementation of Dried Grape Pomace Increases the Amount of Linoleic Acid in Beef, Reduces the Lipid Oxidation and Modifies the Volatile Profile." Animals 9, no. 8 (2019): 578. http://dx.doi.org/10.3390/ani9080578.

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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 concen

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Houben, J. H., A. van Dijk, G. Eikelenboom, and A. H. Hoving-Bolink. "Effect of dietary vitamin E supplementation, fat level and packaging on colour stability and lipid oxidation in minced beef." Meat Science 55, no. 3 (2000): 331–36. http://dx.doi.org/10.1016/s0309-1740(99)00161-8.

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Ahn, DU, JL Sell, C. Jo, X. Chen, C. Wu, and JI Lee. "Effects of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated, cooked turkey meat patties with different packaging." Poultry Science 77, no. 6 (1998): 912–20. http://dx.doi.org/10.1093/ps/77.6.912.

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Goñi, I., A. Brenes, C. Centeno, et al. "Effect of Dietary Grape Pomace and Vitamin E on Growth Performance, Nutrient Digestibility, and Susceptibility to Meat Lipid Oxidation in Chickens." Poultry Science 86, no. 3 (2007): 508–16. http://dx.doi.org/10.1093/ps/86.3.508.

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Tomažin, Urška, Martin Škrlep, Maja Prevolnik Povše, et al. "The Effect of Supplementing Pig Diet with Chestnut Wood Extract or Hops on Fresh Meat and Dry-Cured Products." Applied Sciences 10, no. 19 (2020): 6922. http://dx.doi.org/10.3390/app10196922.

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Oxidation is one of the major reasons for impaired quality of meat and meat products but can be prevented by the addition of antioxidants. In the present study, the effect of dietary sweet chestnut wood extract and hop cones on the quality and oxidative stability of meat and dry-cured products was investigated. Control pigs (N = 11) were fed a commercial diet (13.1 MJ metabolizable energy, 15.5% crude protein), while the other two experimental groups were supplemented with 3% of sweet chestnut wood extract (Tannin; N = 12) or 0.4% of hop cones (Hops; N = 11). The quality of meat and dry-cured

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Ibrahim, Doaa, Amira Moustafa, Aya Sh Metwally, et al. "Potential Application of Cornelian Cherry Extract on Broiler Chickens: Growth, Expression of Antioxidant Biomarker and Glucose Transport Genes, and Oxidative Stability of Frozen Meat." Animals 11, no. 4 (2021): 1038. http://dx.doi.org/10.3390/ani11041038.

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The use of natural plant extracts in poultry feed could improve their productivity as well as the oxidative stability of stored derived meat. The roles of cornelian cherry extract (CCE) in growth, cecal microbes, and meat antioxidative markers of broiler chickens were evaluated. A total of 500 Ross 308 broiler chicks were fed diets supplemented with CCE (0, 50, 100, 200, 400 mg/kg of diet) for 38 days. The highest levels of weight gain and feed utilization were observed in a group fed 200 mg/kg of CCE. Maximum upregulation of glucose transporters—1 and 2 and sodium-dependent glucose transporte

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