Meat Antioxidant Research Articles

In vitro and in vivo antioxidant activity of eucalyptus leaf polyphenols extract and its effect on chicken meat quality and cecum microbiota

While eucalyptus leaf polyphenols extract (EPE) has been evaluated for its various bioactivities, few studies thus far have focused on its systemic antioxidant activity or its effects in chickens in relation to meat quality or the intestinal microbiome. Therefore, the goal of this study was to investigate the antioxidant activity of EPE in vitro and in vivo, and to evaluate its effect on chicken meat quality and cecum microbiota. In this study, EPE scavenged DPPH free radical, ABTS free radical, and superoxide radical, and showed strong reducing power in chemical-based assay. EPE protected RAW264.7 cells from H2O2-induced oxidative damage by improving total superoxide dismutase (T-SOD) activity, catalase (CAT) activity and glutathione (GSH) content, decreasing malondialdehyde (MDA) content. Additionally, EPE dietary supplementation was found to increase chicken meat antioxidant levels and quality. Furthermore, chickens fed a diet supplemented with EPE had differentially changed cecal microbial compositions when compared to controls. EPE supplementation notably improved the α-diversity of the cecum. The Firmicutes/Bacteroidetes ratio and the relative abundance of Verrucomicrobia at the phylum level were clearly enhanced in the cecum with EPE supplementation (p < 0.05), with the relative abundance of Subdivision 5 genera incertae sedis and Aminivibrio enriched at genus level (p < 0.05). Therefore, these findings indicate that EPE is a good source of natural antioxidants and could be used as antioxidant supplements in animal feed and other foods, contributing to gut health improvement.

Consumer exposure to warmed-over flavour and their attitudes towards the use of natural antioxidants as preservatives in meat and meat products

PurposeThe objective of the study was to assess consumer exposure to warmed-over flavour, their eating habits with respect to pre-cooked stored meats, awareness of antioxidants and attitudes towards the use of natural antioxidants as preservatives in meat and meat products.Design/methodology/approachA total of 238 Check-All-That-Apply (CATA) design questionnaires were used to gather information from the University of Fort Hare community in the Eastern Cape province of South Africa.FindingsThe majority of the respondents had been exposed to warmed-over flavour before. More than half of the respondents did not know about antioxidants. Respondents were in support of the use of natural antioxidants in meat and meat products.Research limitations/implicationsThe study mainly captured consumer habits based on living arrangements. Age influence could not be extrapolated due to the nature of the population, which was being studied. The population was limited to the University community, which is mainly made up of not so widely spread age groups and more or less similar levels of education. As a result, the findings and conclusions may not be a true reflection of the general public consumers in terms of age, level of education and employment status.Originality/valueThis research presents an original insight into consumer habits concerning the purchasing and storage of pre-cooked meat and meat products. The study revealed that most consumers nowadays prefer ready-to-eat or pre-cooked meat and meat products due to convenience. The warmed-over flavour is common in pre-cooked meats. The findings suggests that the meat industry has to improve the shelf-life of pre-cooked foods such that warmed-over flavour development is delayed to fit into the current consumer habits. In recent years there has been a growing interest in the use of natural antioxidants to improve shelf-life of muscle foods. However, there is a dearth of information on consumer attitudes towards the use of natural antioxidants as preservatives. This study reveals that consumers are willing to try products formulated using natural antioxidants.

Evaluation of antioxidant property of heat shock protein 90 from duck muscle.

ObjectiveThe objectives of this study were to investigate the direct antioxidative effect of 90 Kda heat shock protein (Hsp90) obtained from duck muscle.MethodsThe interaction of Hsp90 with phospholipids and oxidized phospholipids was studied with surface plasmon resonance (SPR), and their further oxidation in the presence of Hsp90 was evaluated with thiobarbituric acid reactive substances (TBARS) assay. The scavenging effect on the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azinobis (3-ethylbenzthiazoline-6-sulfonic acid (ABTS) was measured, and the electron paramagnetic resonance (EPR) spectroscopy in combination with 5-tert-Butoxycarbonyl-5-methyl-1-pyrroline-N-oxide and 2-phenyl-4,4,5,5,-tetramethylimidazoline-1-oxyl-3-oxide (PTIO) was utilized to determine the abilities of Hsp90 in scavenging hydroxyl and PTIO radicals.ResultsSPR showed Hsp90 could bind with both phospholipids and oxidized phospholipids, and prevent their further oxidation by the TBARS assay. The DPPH and ABTS scavenging activity increased with Hsp90 concentration, and could reach 27% and 20% respectively at the protein concentration of 50 μM. The EPR spectra demonstrated Hsp90 could directly scavenge ·OH and PTIO· radicals.ConclusionThis suggests that Hsp90, a natural antioxidant in meat, may play an important role in cellular defense against oxidative stress, and may have potential use in meat products.

Dietary synbiotic supplementation improves the growth performance, body antioxidant pool, serum biochemistry, meat quality, and lipid oxidative stability in broiler chickens.

The present study investigated the effects of Lactobacillus acidophilus (LBA) and mannan-oligosaccharides (MOS) supplementation on the production performance, serum biochemistry, antioxidant profile, health indices, meat quality, and lipid oxidative stability of broiler chicken. A total of 252 commercial broiler chickens at 1 d old of uniform body weight were randomly allocated to 6 maize-soybean-based dietary treatments: T1 (control diet), T2 ( antibiotic bacitracin methylene di-salicylate [BMD] at 20 mg/kg diet), T3 (MOS at 0.1% + LBA at 106 CFU/g feed), T4 (MOS at 0.1% + LBA at 107 CFU/g feed), T5 (MOS at 0.2% + LBA at 106 CFU/g feed), and T6 (MOS at 0.2% + LBA at 107 CFU/g feed). Each treatment was assigned to 6 replicates of 7 birds. The samples for meat quality and serum biochemistry analysis were taken from 12 birds per treatment (2 birds/replicate). The results revealed better (P < 0.01) growth performance and production efficiency of birds fed either T5 or T6 diet compared to control or BMD supplemented diet and BMD-supplemented birds superseded the control birds. Higher (P < 0.01) serum and liver antioxidant enzyme activities, meat antioxidant capacity (2, 2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid [ABTS] and 1, 1-diphenyl-2-picrylhydrazyl [DPPH] assays], serum total protein, high-density lipoproteins (HDL) cholesterol (P < 0.05), and globulin levels (P < 0.01) were observed in birds fed either T5 or T6 diet compared to control or BMD supplemented birds, whereas, lower lipid oxidation (P < 0.01), cardiac risk ratio, atherogenic coefficient, atherogenic index of plasma, serum glucose, triglyceride, total cholesterol levels (P < 0.01), and serum albumin-to-globulin ratio (P < 0.05) were observed in the chickens. The pH of meat from birds fed T4, T5 or T6 diet was lower (P < 0.01) compared to control and other treatments. The extract release volume (ERV), water holding capacity (WHC), and protein content of meat were higher (P < 0.05) in birds fed either T5 or T6 diet compared to control or BMD supplemented birds. Thus, it was concluded that the supplementation of 0.2% MOS along with LBA at 106 CFU/g is optimum for better growth performance, serum biochemistry, antioxidant profile, health indices, meat quality, and lipid oxidative stability of broiler chickens.

Dietary Supplementation with Pioglitazone Hydrochloride and Resveratrol Improves Meat Quality and Antioxidant Capacity of Broiler Chickens

The study aimed to investigate the effects of pioglitazone hydrochloride (PGZ) and resveratrol (RES) on yellow-feathered broiler chickens. A total of 500 broiler chickens were randomly divided into four groups and fed a basic diet (control group) or a basic diet supplemented with 15 mg/kg PGZ, 400 mg/kg RES, or 15 mg/kg PGZ plus 400 mg/kg RES for 28 days. Compared with the control group, the PGZ and PGZ plus RES groups presented a significantly higher average daily gain and a decreased feed-to-gain ratio. Increases in the dressing percentage, semi-eviscerated yield, muscle intramuscular fat content, and C18:1n-9c, C18:3n-6, C20:3n-3, and monounsaturated fatty acid (MUFA) percentages were found in the PGZ plus RES group. Moreover, the diet supplemented with RES or PGZ plus RES increased the activities of catalase, glutathione peroxidase, and superoxide dismutase, and decreased the levels of reactive oxygen species of thigh muscle. Additionally, the mRNA abundance of peroxisome proliferator-activated receptor γ coactivator 1α, fatty acid-binding protein 3, nuclear factor erythroid-2-related factor 2, and superoxide dismutase 1 was increased in the PGZ plus RES group. In conclusion, this study suggested that dietary supplementation of PGZ combined with RES improved the growth performance, the muscle intramuscular fat content, and antioxidant ability of yellow-feathered broiler chickens.

Stability of fatty acid composition of intramuscular fat from pasture- and grain-fed young bulls during the first 7 d postmortem.

In order to study the effect of different amounts of concentrate feed and the effectiveness of natural antioxidants on the fatty acid stability of intramuscular fat during the first days postmortem, 75 young bulls of the Retinta breed were divided in three groups: 30 were grazed, 30 were fed on medium concentrate diets, and 15 were fed on high-concentrate diets. Young bulls were slaughtered at commercial weight, around a 500 kg final body weight. Samples from Longissimus lumborum muscle were assigned to two ageing periods (0 and 7 d) and were vacuum packaged in vacuum bags ( permeability: 9.3 / per 24 at 0 ) using an EGARVAC sealer. Beef from grass-fed bulls showed a higher polyunsaturated fatty acid content than concentrate-fed bulls. During the first 7 d postmortem, no changes in the fatty acids profile were observed, because -tocopherol content was optimal to prevent lipid oxidation. The higher level of natural antioxidants in grass than in grain resulted in the stability of the fatty acid profile. This study shows that the anti-oxidative potential of natural antioxidants in meat plays an important role during the first 7 d postmortem.

Impact of Antioxidant and Lipid Lowering Effect of Epigallocatechin Gallate on Growth and Lipid Profile of Two Broiler Strains

This study aimed to evaluate the impact of lipid lowering and powerful antioxidant effect of Epigallocatechin gallate (EGCG) supplementation on growth performance, serum and meat lipid profile and antioxidant enzymes in two different broiler strains. A total of 360 one day old chicks, 180 Sasso T44 and 180 ISA Hubbard were randomly divided into two equal groups one considered control and the second supplemented with EGCG 95% at rate of 450 mg/kg ration each group was subdivided into 6 replicates each of 15 chicks. The obtained results revealed that EGCG supplementation had significantly reduced body weight at 42 day age (1582.41 vs. 1503.94 g) and 63 day old (2796.08 vs. 2604.19 g) and similarly within each breed treated groups of Sasso t44 and ISA Hubbard showed significantly lower weights at 42 and 63 days age however, ISA Hubbard showed more reduction in final body weight. Total weight gain reduced by EGCG supplementation. Feed intake had significantly reduced by treatment (6592.05 vs. 6061.78 g) and subsequently, feed conversion had improved by treatment (2.47 vs. 2.8). EGCG supplementation had significantly reduced mortality % (2.24 vs. 3.31 %). Serum total lipids, triacylglycerol and cholesterol and meat triacylglycerol and cholesterol had significantly reduced by EGCG supplementation. EGCG supplementation had significantly improved antioxidant enzymes as MDA significantly reduced in treated groups, while GPx and SOD were significantly increased. In conclusion, EGCG could be used as hypolipidemic feed additive and as a potent antioxidant improve general health status and to improve FCR and reduce mortality rate

PSII-15 Effects of oxidized feed on productivity, plasma oxidative stress, and meat quality of broilers

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 corn oil (5%, Peroxide Value:140) with or without vitamin E (500 IU/kg feed) supplementation. Growth performance, oxidative stress markers in plasma collected at Day 42, and quality parameters of breast meat harvested at Day 43 were determined. Data were analyzed using proc glm and means were compared using Tukey’s studentized range (HSD) test. Oxidized feed and/or vitamin E supplementation did not affect growth performance and plasma DNA and protein oxidation. Oxidized feed significantly increased lipid oxidation and reduced total antioxidant capacity in plasma (P &amp;lt; 0.05) and, interestingly, dietary vitamin E made them worse (P &amp;lt; 0.05), indicating that oxidized lipids in feed can induce oxidative stress in live birds and vitamin E may act as a pro-oxidant in highly oxidized conditions. Although they did not affect sensory and functional properties of chicken breast meat, oxidized feed significantly increased lipid oxidation in cooked meat (P &amp;lt; 0.05) but dietary vitamin E considerably inhibited its development (P &amp;lt; 0.05), indicating that oxidized oil and vitamin E in feed can be accumulated in muscle and act as a pro- and anti-oxidants in meat, respectively. The results suggested that oxidized oil in feed can increase oxidative stress in live birds and susceptibility of breast meat to lipid oxidation, and dietary vitamin E can improve its oxidative stability.

Effects of phytogenic inclusion level on broiler carcass yield, meat antioxidant capacity, availability of dietary energy, and expression of intestinal genes relevant for nutrient absorptive and cell growth–protein synthesis metabolic functions

Context Phytogenic applications in animal nutrition currently attract worldwide scientific attention for their potential to contribute positively to sustainable and high-quality animal production. However, further understanding and substantiation of dietary phytogenic functions is required. Aims The inclusion level of a phytogenic premix (PP) comprising functional flavouring substances from ginger, lemon balm, oregano and thyme was studied for its effects on broiler growth performance, carcass traits, nutrient digestibility, liver and meat total antioxidant capacity (TAC), and lipid oxidation. The expression of genes for nutrient transporter proteins (SGLT1, GLUT2, PEPT1, BOAT and LAT1), for FABP2 involved in cellular fatty acid uptake and metabolism, and for the mTORC1 complex relevant for protein synthesis were profiled along the intestine. Methods One-day-old Cobb broiler chickens (n = 500) were assigned to four treatments with five replicates of 25 chickens each. Starter (1–10 days), grower (11–22 days) and finisher (23–42 days) basal diets were supplemented with four levels of PP inclusion as treatments: 0, 750, 1000 and 2000 mg/kg diet, termed control, PP750, PP1000 and PP2000. Feed and water were available ad libitum. Data were analysed by ANOVA, taking the treatment as fixed effect. Statistically significant (P ≤ 0.05) effects were further analysed and means were compared using Tukey’s HSD test. Polynomial contrasts tested the linear and quadratic effect of PP inclusion levels. Key results Growth performance responses were not improved significantly (P &amp;gt; 0.05) by PP inclusion level. However, carcass (P = 0.030) and breast meat yield (P = 0.023) were higher in PP1000 than in the control. In addition, PP1000 had higher (P = 0.049) apparent metabolisable energy than PP2000 and the control. Increasing PP inclusion level increased breast (P = 0.005), thigh (P = 0.002) and liver (P = 0.040) TAC. Breast and thigh meat TAC reached a plateau at PP1000, whereas liver TAC continued to increase linearly. Lipid oxidation in breast meat and liver was delayed linearly (P ≤ 0.05) with increasing PP inclusion level. Expression of genes SGLT1, GLUT2, PEPT1, BOAT and FABP2 were not affected by PP inclusion. However, PP inclusion affected the expression of LAT1 (P &amp;lt; 0.001) in jejunum and of mTORC1 in duodenum (P = 0.010) and ceca (P = 0.025). In particular, expression increased with increasing PP inclusion level in a linear and quadratic pattern depending on the intestinal segment. Conclusions Overall, PP inclusion at 1000 mg/kg diet improved carcass and breast yield, dietary available energy, and overall meat and liver TAC. Preliminary evidence was highlighted for effects of PP in promoting expression of genes relevant for muscle protein synthesis. Implications This study has contributed new information on effects of a phytogenic premix on broiler meat yield and antioxidant capacity, digestibility, absorption and metabolic functions, further supporting phytogenic benefits for broiler production.

Dietary supplementation with nerolidol nanospheres improves growth, antioxidant status and fillet fatty acid profiles in Nile tilapia: Benefits of nanotechnology for fish health and meat quality

Sustainable development of aquaculture is a compelling approach to increasing global fish production and to improve human nutrition and food security. In particular, Nile tilapia (Oreochromis niloticus) is a widely distributed species that may meet the growing demand for fish by an ever-increasing human population. Management of fish health is a major concern in aquaculture, and strategies incorporating natural products have been proposed to promote fish growth and health. In this context, the aim of this study was to evaluate whether dietary supplementation with free or nanoencapsulated nerolidol improves performance, meat antioxidant status and fillet fatty acid profiles of Nile tilapia. Final body weight and growth rate were significantly higher in fish fed with diets containing 1.0 mL nanoencapsulated nerolidol/kg of feed compared to the control group, while meat reactive oxygen species and lipid peroxidation levels were lower. Meat antioxidant capacity against peroxyl radical was significant lower in fish fed with diets containing 0.5 and 1.0 mL nanoencapsulated nerolidol/kg of feed than in the control group. Meat catalase activity was significant higher in fish fed with a diet containing 1.0 mL free nerolidol/kg of feed and in fish fed with diets containing 0.5 and 1.0 mL nanoencapsulated nerolidol/kg of feed than in the control group, while the levels of hydrogen peroxide were lower in the same groups. Finally, the total content of saturated fatty acids (SFA) in meat were lower in fish fed with all nerolidol diets (0.5 and 1.0 mL of free or nanoencapsulated nerolidol) than in the control group, while the total content of monounsaturated fatty acids (MUFA) was higher in the same groups. No significant difference was observed between groups with respect to meat protein carbonylation levels, superoxide dismutase activity, or total content of polyunsaturated fatty acids. These data suggest that nanoencapsulation of nerolidol promotes fish health by promoting growth and reducing free radical production and lipid damage. Free and (particularly) nanoencapsulated nerolidol enhanced muscle/meat enzymatic and non-enzymatic antioxidant systems. Both supplementation forms improved meat quality via reduction of SFA and increase of MUFA, making dietary supplementation with nanoencapsulated nerolidol a compelling approach to improve fish health and meat quality.

Bioactive Compounds of Lemongrass (Cymbopogon citratus) essential oil from different parts of the plant and distillation methods as natural antioxidant in broiler meat

The purpose of this study is to investigate bioactive compounds of lemongrass (Cymbopogon citratus) essential oil from different parts of the plant and distillation methods as natural antioxidant in broiler meat. Distillation of lemongrass leaves, stalk and whole plant was done by using steam water distillation and water distillation. Physical analysis conducted to lemongrass EO. Bioactive compounds identification by GC-MS and antioxidant activity was analyzed by DPPH radical scavenging test. The EO composition of lemongrass leaves, stalks and whole plant which been distilled using steam-water distillation and water distillation are very varied and have different inhibition. On steam water distillation, the EO was distilled from lemongrass stalk have the highest antioxidant activity up to 72.724% inhibition. While in water distillation method, the EO was distilled from whole plant of lemongrass have the highest antioxidant activity up to 70.113 % inhibition. Lemongrass oil can use as natural antioxidant in broiler meat.

Ginger essential oil and supercritical extract as natural antioxidants in tilapia fish burger

The effects of the ginger extract obtained by supercritical CO2 extraction (SCE) and ginger essential oil (EO) on the quality changes of tilapia fish burger was investigated during refrigerated storage for 8 days. The formulations were compared with a control (without antioxidant) and one with sodium erythorbate (SE). The fish burger pH reduced from 6.7 to 6.5 after 6 days, for all formulations. Products became yellowish after 8 days. SCE and SE showed the lowest Thiobarbituric acid reactive substances (TBARS) values at 8 days and had the highest antioxidant activity. Flavor and overall impression of the ginger-containing fish burgers presented the lowest scores, due to the strong ginger flavor. Based on the TBARS results, SE and SCE increased shelf life from 6 to 8 days, compared to control and EO. In conclusion, SCE was effective in controlling lipid oxidation in the fish burger and has the potential to replace synthetic antioxidants. Practical applications Antioxidants are used to extend the shelf life of foods as they can reduce lipid oxidation. Synthetic antioxidants are the most employed in the food industry; however, they present health concerns. Ginger extract obtained by supercritical CO2 and ginger essential oil were applied in tilapia fish burger and compared with sodium erythorbate. Supercritical CO2 extraction is clean technology, uses low temperatures and leaves no residues. Ginger supercritical extract showed high antioxidant activity and controlled the product lipid oxidation. It presents as an alternative to replace commercial antioxidants in meat and fish products.

Using Natural Antioxidants in Meat and Meat Products as Preservatives: A Review

Lipid oxidation is one of the most important problems that decrease the shelf life of meat and meat products. Antioxidants are used to reinstate free radicals thereby retarding lipid oxidation, delay development of unpleasant-flavors, and improve color stability.Application of synthetic antioxidants to mitigate oxidative damage may consider unsafe for consumers. Furthermore, the recent growing in the understanding of the consumers about these hazards resulted in the replacement ofsynthetic antioxidants with natural bioactive compounds. Plant materials are rich sources of bioactive phenolic compounds; hence they can be an effective alternative to synthetic antioxidants. This review presents an overview regarding the new advances in the application of natural antioxidant compounds such as herbs, spices, fruits, plant essential oils and extracts in meat and meat products to improvetheir quality and shelf-life. © 2019 Aminzare et al.

Efficacy of yeast and multi-strain probiotic alone or in combination on growth performance, carcass traits, blood biochemical constituents, and meat quality of broiler chickens

This study was conducted to investigate the efficacy of yeast (Saccharomyces cerevisiae) and multi-strain probiotic (Lactobacillus acidophilus, Bacillus subtilis, and Aspergillus oryzae) alone or in combination on the growth performance, carcass measurements, serum biochemical constituents, meat antioxidant capacity, and fatty acid composition in broiler chickens. In this experiment, three hundred thirty-six 7-D-old broiler chickens were randomly assigned to 4 treatments: control (CON), 0.5% dried yeast (DY), 0.5% probiotic (PRO), or 0.25% DY and 0.25% PRO (DY-PRO) with 6 pens per treatment and 14 broiler chickens per pen. At 35 d of age, the DY-PRO treatment had greater body weight and dressing percentage, and better feed conversion ratio (P < 0.05) than the CON treatment, but was not different from the PRO treatment. Lower abdominal fat (P < 0.001) was observed in the DY, PRO, and DY-PRO treatments compared to the CON treatment at 35 d of age. Broiler chickens fed the DY, PRO or DY-PRO diet had greater serum total protein, globulin, and glucose, but lower total lipids and cholesterol (P < 0.001) than those fed the CON diet at d 35 of age. The inclusion of DY-PRO increased crude protein and decreased crude fat of the breast meat (P < 0.05), followed by the PRO and DY diets as compared with the CON diet. At 35 d of age, the DY and DY-PRO treatments had lower malondialdehyde and greater glutathione peroxidase values of the breast meat (P < 0.001) than the CON and PRO treatments. The DY, PRO or DY-PRO diet increased polyunsaturated fatty acid (PUFA; P < 0.05), n-3 fatty acids (P < 0.001) and PUFA/saturated fatty acids ratio (P < 0.05), but decreased n-6/n-3 ratio (P < 0.001) in the breast meat compared with the CON diet at the end of the experiment. The current study indicated that the inclusion of DY-PRO beneficially affects the growth performance, meat composition, antioxidant capacity, and fatty acid profile of the meat, followed by the PRO and DY diets. The DY-PRO combination could be used as a functional feed additive in broiler chickens.

Antioxidant status, meat oxidative stability and quality characteristics of lambs fed with hesperidin, naringin or α-tocopheryl acetate supplemented diets.

Dietary supplementation of sheep with bioactive compounds such as citrus flavonoids appears as a great alternative for improving meat antioxidant capacity and could also have beneficial effects on growth performance, carcass traits and meat quality characteristics. An experiment was therefore conducted to examine the effects of hesperidin or naringin dietary supplementation on lambs' growth performance, antioxidant status and meat quality characteristics. Forty-four male 3-month-old Chios lambs were randomly assigned to four groups: C, fed with a basal diet, or H or N or VE offered the same diet further supplemented with hesperidin at 2500 mg or naringin at 2500 mg or α-tocopheryl acetate (vitamin E) at 200 mg kg-1 feed respectively. At the end of the experiment (day 35), samples of longissimus thoracis muscle were collected for meat quality evaluation. Both flavonoids and vitamin E dietary supplementation reduced plasma malondialdehyde (MDA) levels on day 35 (P<0.05). No significant differences were observed in performance traits and meat quality characteristics among the experimental groups (P>0.05). Hesperidin and naringin also reduced MDA levels in meat stored at 4 °C for up to 8 days (P<0.05), although to a lesser extent than α-tocopheryl acetate. Incorporation of flavonoids in sheep diets resulted in an improvement of plasma and meat antioxidant capacity. © 2018 Society of Chemical Industry.

Application of Natural Antioxidants in Meat and Meat Products-A Review

Application of Natural Antioxidants in Meat and Meat Products-A Review

Effect of hop (Humulus lupulus L.) inclusion in the diet for fattening lambs on animal performance, ruminal characteristics and meat quality

Thirty male merino lambs were fed with a pelleted total mixed ration (TMR) alone or supplemented with hop (Humulus lupulus L.) cones at two different doses (1.5 and 3.0 g hop cones/kg pelleted TMR, respectively), to study the effects of this dietary source of antioxidants on animal performance, ruminal parameters and meat quality attributes. The results showed that dietary supplementation with hop cones decreased lambs' growth rate (P < 0.05) due to a shift in ruminal fermentation, towards a more acetic and less propionic acid production (P < 0.05). These changes in animal growth rate might have promoted microstructural modifications in the quantity and size of muscle fibres, thereby inducing the differences observed in meat chemical composition, colour and texture (P < 0.05), regardless of the lack of differences in meat antioxidant status (P > 0.10).

Dose-Dependent Effects of Green Tea or Maté Extracts on Lipid and Protein Oxidation in Brine-Injected Retail-Packed Pork Chops.

Background: Phenolic plant extracts are added as antioxidants in meat to prevent lipid oxidation, but depending on the concentration applied, may affect proteins either through covalent interactions or by serving as a prooxidant. Methods: Brine-injected pork chops prepared with green tea extract (25–160 ppm gallic acid equivalents (GAE)), or maté extract (25–160 ppm GAE) and stored (5 °C, 7 days) in high-oxygen atmosphere packaging (MAP: 80% O2 and 20% CO2) were analyzed for color changes, lipid oxidation by thiobarbituric acid reactive substances (TBARS), and protein oxidation evaluated by thiol loss and protein radical formation by electron spin resonance (ESR) spectroscopy, and compared to a control without antioxidant. Results: Extract of maté and green tea showed significant and comparable antioxidative effects against formation of TBARS in brine-injected pork chops for all concentrations applied compared to the control. Protein radical formation decreased significantly by addition of 25 ppm maté extract, but increased significantly by addition of 80–160 ppm green tea extract, when monitored as formation of protein radicals. Meanwhile, protein thiol groups disappeared when applying the extracts by reactions assigned to addition reactions of oxidized phenols from the extracts to protein thiols. Conclusion: Maté is accordingly a good source of antioxidants for protection of both lipids and proteins in brine-injected pork chops chill-stored in high-oxygen atmosphere, though the dose must be carefully selected.

Evaluation of Antioxidant Activity, Radical Scavenging, and Reducing Power of Clove Oil and Clove Oleoresin in Comparison with Natural and Synthetic Antioxidants in Chevon (Capra aegagrus hircus) and Chicken Meat

&lt;p&gt;The antioxidant effects of clove oil (CO) and oleoresin (OR) in two species of meat i.e. chicken and chevon during refrigerated storage (4±1°C) were investigated. The antioxidant potential (AOP) and radical scavenging activities were compared with natural (α-Tocopherol &amp;amp; &lt;em&gt;L&lt;/em&gt;-ascorbic acid) and synthetic antioxidants (BHA &amp;amp; TBHQ). CO &amp;amp; TBHQ, BHA &amp;amp; OR and L-ascorbic acid and α-Tocopherol produced 84-79%, 68-77% and 68-59% AOP respectively in both species. DPPH and ABTS methods of scavenging assay established better scavenging capability of CO and TBHQ in comparison with other treatments. Significant reduction (p&amp;lt;0.05) in FRAP values was observed in CO &amp;amp; TBHQ in both species of meat. The order of antioxidant potential, scavenging activity and reducing power was in the order of CO&amp;gt;TBHQ&amp;gt;OR&amp;gt;BHA&amp;gt;Tocopherol&amp;gt;L-ascorbic acid. All the antioxidant assays analysed demonstrated a very significant correlation (p&amp;lt;0.05) between each other. The results suggest that CO and OR through their antioxidant effects are potentially useful in preserving meat products.&lt;/p&gt;

Polysaccharides in Spirulina platensis Improve Antioxidant Capacity of Chinese-Style Sausage.

There is a great need for adding natural antioxidants to healthier meat and meat products. Spirulina platensis polysaccharides (SPP) had strong antioxidant activity. The addition of SPP to Chinese-style pork sausage could inhibit lipid peroxidation, to extend the shelf life of meat products. SPP were very potential to be used to replace synthetic antioxidants in meat and meat products.