Lipid Oxidation In Meat Research Articles

Combining Grape Byproducts to Maximise Biological Activity of Polyphenols in Chickens.

Simple SummaryGrape byproducts (grape pomace, seeds and skins) contain a wide range of phenolic compounds with antioxidant properties and thus can become functional ingredients in animal feeds. The dietary inclusion of grape pomace in chicken diets has been shown to increase plasma and meat α-tocopherol content and to mitigate meat lipid oxidation. However, the separate inclusion of the main components of grape pomace (grape seeds and skins) in the diet of chickens has been less studied. In the present research work, the dietary inclusion of grape byproducts did not compromise the growth of chickens nor did it affect ileal protein digestibility. Concerning plasma and meat α-tocopherol concentrations and meat lipid oxidation, the dietary combination of grape seeds and skins provided better results than the individual inclusion of these grape byproducts. Actually, combinations with a proportion of at least 50% of grape skins enabled optimal results of meat oxidative stability.Grape seeds (GS) and grape skins (GK) are natural sources of polyphenols with antioxidant capacity. An experiment was conducted to investigate in chickens the effect of including GS and GK (40 g/kg), individually or combined in different proportions (20 g/kg GS–20 g/kg GK; 30 g/kg GS–10 g/kg GK; 10 g/kg GS–30 g/kg GK), in a corn-soybean diet on growth performance, ileal and excreta contents of total extractable polyphenols (TEP) and tannins, ileal digestibility of protein, plasma and meat α-tocopherol concentration and lipid oxidation (assessed by measuring the thiobarbituric acid reactive substances, TBARS) of stored thigh meat. Neither growth performance parameters nor ileal digestibility of protein were affected by dietary treatments. As compared with control birds, chickens fed the grape byproduct diets showed higher ileal (p < 0.001) and excreta (p < 0.001) TEP and tannins contents. Dietary inclusion of grape byproducts increased α-tocopherol concentration both in plasma (p < 0.001) and in thigh meat (p < 0.01 at 1 d; p < 0.001 at 7 d), as compared with the control group. The highest plasma α-tocopherol concentrations were reached with the 30 g/kg GS–10 g/kg GK and 20 g/kg GS–20 g/kg GK combinations. On day 1 of meat storage, no differences on meat α-tocopherol concentration were found among the grape byproducts treatments but on day 7 of storage, the 20 g/kg GS–20 g/kg GK and 10 g/kg GS–30 g/kg GK combinations led to the highest α-tocopherol concentrations in chicken thigh meat. After seven days of refrigerated storage of meat, the TBARS value was lower in chickens fed the grape byproducts diets than in control birds (1.27 vs. 2.49 mg MDA/kg, p < 0.001). Moreover, among the different grape byproduct treatments, the lowest MDA values were reached with the diets containing GK at rates from 20 to 40 g/kg. In conclusion, dietary incorporation of 40 g/kg of GS and GK added separately or combined increased the plasma and meat α-tocopherol content. Furthermore, the combinations of GS and GK with a proportion of GK of at least 50% optimised α-tocopherol concentration both in plasma and in thigh meat and mitigated lipid oxidation in 7-day stored meat.

The effect of oregano essential oil on chicken meat lipid oxidation and peroxidation

The study aimed to investigate and evaluate the oxidative stability of chicken thighs with skin stored in freezing conditions due to the effect of oregano essential oil for various times. The results were compared with a control group without the use of oregano essential oil. Samples of chicken thighs with skin were obtained from an experiment performed on a poultry farm in a deep litter breeding system. The results obtained from the application of oregano essential oil to chicken thighs with skin did not show a statistically significant difference (p &gt;0.05) in the dry matter content, fat content and acid value compared to the control group, where coccidiostats were used in starter and growth feed mixtures. A statistically significant difference was found in the peroxide value by applying oregano essential oil to chicken thighs with skin compared to a control group containing coccidiostats in starter and growth feed mixtures when stored for 1 day at room temperature (p £0.01) and 12 months in freezing conditions at -18 °C (p £0.05) and a statistically non-significant difference (p &gt;0.05) when thighs with skin were stored for 6 and 9 months in -18 °C freezing conditions. In the conclusion, it was stated that maintaining the oxidative stability of chicken meat means knowing the factors that affect it and prepare the conditions for its maintenance. Chicken meat is generally susceptible to oxidative damage because it is characterized by a high concentration of polyunsaturated fatty acids. With a sufficient amount of effective antioxidants, chicken meat could be a homoeostatic system, but it remains limited or free of oxidized compounds and reactive components. These questions are the subject of further research in the field of oxidative stability of chicken meat.

High pressure processing for raw meat in combination with other treatments: A review

High pressure processing (HPP) is a well-known technology for nonthermal pasteurization of food materials. High pressures above 100 MPa is proven to cause microbial destruction in food. It has been employed in the treatment of meat and meat products in several commercial industries. When considering raw meat preservation, increasing the pressure beyond 400 MPa results in significant quality degradation including color and textural changes. HPP in combination with other technologies help in achieving a reduction in pathogens below 1 log CFU/g of meat. This review analyzes the effect of HPP with salt, mild heat treatment, plant extracts, essential oils, and antimicrobials on the microbial safety of raw meat with a major focus on microbes such as Escherichia coli O157:H7, Listeria monocytogenes, Salmonella, and Lactic Acid Bacteria. Quality changes (texture, color, and lipid oxidation) in the raw meat while achieving the required pathogen reduction using these methods are also discussed. The review helps in understanding how HPP in combination with other hurdle technologies can be used to provide microbiologically safe raw meat for different end-users. Novelty impact statement High pressure processing is a successful nonthermal processing technology that is employed in meat processing industries. Use of combination technologies with HPP had synergistic effect on reducing microbial load in raw meat. Investigation on applying multiple hurdles with HPP in a cost-effective way could help in the successful application of the technology for meat preservation.

Improving the lipid oxidation of beef patties by plasma-modified essential oil/protein edible composite films

To regulate the lipid oxidation of meat induced by plasma treatment, this study combined plasma with essential oil/protein edible composite films. Effects of plasma on the physicochemical properties of the composite film, such as color, swelling rate, solubility, transmittance, water vapor permeability, and chemical bonds, were evaluated. Changes in basic physicochemical properties and volatile compounds of fresh beef patties coated with composite films after plasma treatment were evaluated. Results showed that plasma treatment had no significant effect on the physicochemical properties of films (p > 0.05). Plasma treatment could accelerate the penetration of essential oil into meat and improve the sterilization efficiency, the total bacterial count in meat decreased from 4.66 to 3.75 log CFU/g (p < 0.05). Meanwhile, composite films could significantly reduce the plasma-induced lipid oxidation from 0.16 to 0.06 mg MDA/kg (p < 0.05), and decrease the existence of 10 volatile compounds (including alcohols, aldehydes, ketones, and esters) in beef patties after plasma treatment. In general, the application of plasma combined with composite films in the preservation of fresh meat has a good application prospect.

Processes in meat oxidation and usage of rosemary (Salvia rosmarinus (L.) Schleid.,) as a natural antioxidant

Objective: Lipid oxidation of meat is one of the most important factors affecting shelf life and is one of the decisive factors in the consumer's purchase decision of the product. Therefore, information related to lipid oxidation using rosemary (Salvia rosmarinus (L.) Schleid.) as a natural antioxidant is described and analyzed.&#x0D; Design/methodology/approach: Mechanisms of oxidation were explored and described, as well as the alternatives to stop this process and different methodologies to measure antioxidant activity and innovative alternatives that are currently being investigated.&#x0D; Results: Appling antioxidants is one of the most widely used methods to counteract the oxidation process in meat. Currently, using herbs and spices has gained great acceptance, as in the case of rosemary. Its usage obtained satisfactory results for inhibiting and delaying lipid oxidation.&#x0D; Limitations of the study/implications: Using rosemary may have some drawbacks such as incorporating a strong flavor to the meat and the effects that its active compounds may have when exposed to oxygen, heat and humidity. Therefore, it is necessary to research for alternatives that will allow better preservation and availability of its compounds.&#x0D; Findings/conclusions: Nanoencapsulation of rosemary may be an alternative to the drawbacks of its use, working as a protective barrier for improved performance and improving food safety. However, this innovation is just being explored and is therefore not possible to have a certainty of success when using these new technological alternatives.

Effects of different sources and contents of dietary manganese on the performance, meat quality, immune response, and tibia characteristics of broiler chickens

This study was conducted to evaluate the effects of different sources and contents of dietary Mn on growth performance, carcass characteristics, meat quality, immune response, bone characteristics, and Mn deposition of tibia in broiler chickens. A total of 600 one-day-old male broiler chickens were assigned to the basal diet (control) + a 3 × 3 factorial arrangement of treatments with 5 cages per treatment and 12 broiler chickens per cage. Treatments were included control or control supplemented with 60, 90, or 120 mg Mn/kg from each Mn source [Mn-sulphate, Mn-proteinate, and nanoparticle of Mn (nano-Mn)]. The results indicated that the broiler chickens fed the control diet had greater weight gain, white blood cell and lower breast percentage as compared to the broiler chickens receiving diets containing Mn supplementations (P < 0.05) during d 0 to 42. Broiler chickens fed the diet containing 120 mg nano-Mn/kg had lower liver percentage (P < 0.05) as compared to the broiler chickens fed the other diets. The greater heart percentage was observed in broiler chickens fed the diets containing nano-Mn as compared to broiler chickens fed the Mn-proteinate (P < 0.05). The greater heterophil to lymphocyte ratio was observed in blood of broiler chickens fed the diet containing nano-Mn as compared to broiler chickens fed the diet containing Mn–sulphate (P < 0.05). The lower malondialdehyde concentration in muscles was observed in broiler chickens fed the diets containing nano-Mn after 3 d of storage in refrigerator as compared to other sources (P < 0.05). Malondialdehyde concentration in thigh meat decreased with increasing dietary Mn content after 3 and 6 d of storage in refrigerator (P < 0.05). Broiler chickens fed the diets containing nano-Mn and Mn-proteinate had greater crude protein percentage in breast muscle as compared to broiler chickens fed the diet containing Mn-sulphate (P < 0.05). Physical traits of tibia bone were neither influenced by the dietary added Mn nor by the sources of Mn. Our data indicated that addition of Mn as nano-Mn in the diet of broiler chickens decreased lipid oxidation of meat, and increased pH values, crude protein percentage of meat, and heart percentage. However, dietary nano-Mn increased stress in broiler chickens through increased the heterophil to lymphocyte ratio. Broiler chickens fed the diets supplemented with Mn had better percentages of breast, meat quality, and Mn concentration of tibia than broiler chickens fed the control diet.

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

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

Inhibition of lipid oxidation and hexanal production in cooked meats by microbial iron chelator deferriferrichrysin from rice wine

Lipid oxidation imparting off-flavor and decreasing the shelf life of meat is a significant concern of the global food industry. Here, the efficacy of a natural iron chelator, deferriferrichrysin (Dfcy), contained in sake (Japanese rice wine), against lipid oxidation of meat was investigated. Purified Dfcy and Dfcy-enhanced sake were prepared and added to three kinds of meat (chicken, pork, and beef) and heated at 70°C for 70 min, followed by storage at 4°C for 10 days and analysis of the efficacy to inhibit lipid oxidation. Dfcy reduced thiobarbituric acid-reactive substances (TBARS) values of meat products by over 50% with the addition of 100 mg/kg of Dfcy. Hexanal production was more efficiently reduced, that is, over 90% reduction with the addition of 50–100 mg/kg of Dfcy. The findings suggest Dfcy and Dfcy-containing sake as promising novel natural antioxidants to inhibit lipid oxidation in meat products. Novelty Impact Statement This study investigated the natural iron chelator deferriferrichrysin (Dfcy) contained in sake (Japanese rice wine) against the lipid oxidation of meat products. Purified Dfcy and Dfcy-containing sake inhibited hexanal production with over 90% reduction at 50–100 ppm in chicken, pork, and beef meat. Dfcy was shown to be an efficient inhibitor of lipid oxidation in meat products, and the strategy used in this study could be used to develop schemes for the production of other rice wines that contain iron chelator.

Effects of High-Frequency Electrical Stunning Current Intensities on Pre-Slaughter Stunning Stress and Meat Lipid Oxidation in Geese.

Simple SummaryChina produces the largest number of meat-producing geese in the world. However, few studies have investigated the effects of electrical stunning parameters on stunning stress or meat lipid oxidation in geese. We aimed to evaluate the stunning stress and meat lipid oxidation in geese stunned at a high electrical frequency level with different electrical current intensities in a water bath. Stunning the geese at 40 mA resulted in the minimum stunning stress based on the gene expression and hormones released in the hypothalamus–pituitary–adrenal axis. Stunning geese with 40 mA resulted in low stunning stress and lipid oxidation in breast meat (d 2), with moderate antioxidant capacity in the meat of the breast (d 2) and thigh (d 0) as compared with 100 mA. A combination of 40 mA, 500 Hz, 10 s per bird is suitable for the electrical stunning of geese and for the alleviation of stunning stress and meat lipid oxidation. This study may help to alleviate stunning stress and improve meat quality in the geese production industry.Intensive slaughtering with electrical stunning (ES) is replacing traditional manual slaughtering of geese in China. This study aimed to assess stunning stress and meat lipid oxidation in geese stunned by high-frequency current intensities. Forty male Yangzhou geese, 92 days old, were randomly allocated into five treatments with eight replicates per treatment. The geese in the control group were not stunned, while the other birds were stunned by alternating current (AC) in a water bath. Each bird received a current intensity of 20 mA (E20mA), 40 mA (E40mA), 70 mA (E70mA), or 100 mA (E100mA) for 10 s at 500 Hz. The gene expression of c-jun N-terminal kinase 1 tended to decrease in the E40mA birds (p = 0.08). Stunning with 40 mA resulted in the maximum serum uric acid and urea among the ES groups and decreased serum adrenocorticotropin and creatine kinase (p < 0.01) compared with 70 mA and 100 mA. Increasing the current intensity reduced the diphenylpicrylhydrazyl free radical elimination ability and total-superoxide dismutase linearly in goose breast meat at d 2 and in thigh meat at d 0 (all p < 0.01). Stunning geese with 40 mA at 500 Hz for 10 s could alleviate stunning stress and meat lipid oxidation.

Usability Evaluation of Camel Thorn (Alhagi maurorum) in Broiler Diet and Its Effects on Lipid and Protein Oxidation of Broiler Breast Fillets During Frozen Storage

BACKGROUND: The decline in poultry meat quality can occur due to the oxidation of lipids and proteins during the storage period. OBJECTIVES: This study aimed to evaluate the effects of using Alhagi maurorumin a broiler diet on the oxidation of the lipids and proteins of broiler breast fillets during frozen storage. METHODS: A total of 54 male 1-day-old Ross 308 broiler chickens were divided into three groups of basal diet as the control group and basal diet supplemented with 10 and 20 g/kg of A. maurorum fed for 42 days. After slaugh-ter, breast fillets were kept at -18℃ for 9 months and peroxide value (PV), thiobarbituric acid reactive substances (TBARS), protein carbonyl content, and organoleptic assays were performed on samples every 3 months. RESULTS: The PV, TBARS, and carbonyl content of both treatment groups at all time points of frozen storage were significantly lower than that of the control group. Statistically, no difference was found between the samples of the two supplemented groups. Moreover, the sensory evaluation revealed no significant difference between the treatment and control groups. CONCLUSIONS: According to the results of the present study, the incorporation of A. maurorum in broiler diets delayed lipid and protein oxidation in the breast meat.

Effects of Using Rosemary Residues as a Cereal Substitute in Concentrate on Vitamin E, Antioxidant Activity, Color, Lipid Oxidation, and Fatty Acid Profile of Barbarine Lamb Meat.

Simple SummaryThe aim of this study was to investigate the effects of the inclusion of rosemary residues (RR) and protein sources on lamb meat quality. Twenty-four male Barbarine lambs were divided into three homogeneous groups receiving individually: 600 g of oat hay as a roughage supplemented with 600 g of commercial concentrate for the control group (C), concentrate containing rosemary residues (RR) plus soybean meal for the RRS group, and RR plus faba bean for the RRF group. The inclusion of RR did not affect meat lipid oxidation, but improved meat nutritional properties by increasing its polyphenol and polyunsaturated FA content. The source of crude protein did not affect any parameter studied.The shortage of some ingredients and, consequently, the continuous increase in the price of feed encourage the search for other alternatives to maintain animal production and enhance its products. In this line, the use of aromatic plant by-products in animal diet has been recently and widely considered, given their richness in bioactive compounds. Therefore, the aim of this study was to investigate the effects of the inclusion of rosemary residues (RR) and protein sources on lamb meat quality. The experiment was carried out on 24 male Barbarine lambs (3 months old) with an average body weight (BW) of 17.8 ± 2.6 kg, which were divided into three homogeneous groups according to BW. The diet comprised 600 g of oat hay and 600 g of concentrate. Three types of concentrate were evaluated: commercial concentrate as the control group (C); rosemary residues (RR) plus soybean meal as the RRS group, and RR plus faba bean as the RRF group. After an experimental period of 65 days, lambs were slaughtered. The inclusion of RR in both concentrates increased the α-tocopherol and total polyphenol content in meat and protected meat against discoloration (high red index and chroma after 9 days of storage) but did not affect meat lipid oxidation, which was similar for all groups. The FA profile was affected by the inclusion of RR, with no effect from the source of protein (faba bean or soybean). The inclusion of RR in the concentrate increased the C18:2 n-6, C18:3 n-3, C20:4 n-6, C20:5 n-3, and C22:5 n-3 content (p < 0.05). Consequently, the inclusion of RR also increased the total polyunsaturated FA (p < 0.05) and the ratio of polyunsaturated FA to saturated FA (p < 0.05). The results of this study demonstrate that concentrate based on RR could be useful for lamb meat production by improving the nutritional quality of meat, especially the fatty acid profile. In addition, soybean meal can be replaced by faba bean in lamb concentrate without affecting meat quality.

Ginseng Prong Added to Broiler Diets Reduces Lipid Peroxidation in Refrigerated and Frozen Stored Poultry Meats.

Fatty acid content and lipid oxidation products were compared in chicken breast and leg meats derived from birds fed on animal-fat- and vegetable-oil-based diets, supplemented with ginseng prong powder. The first experiment examined polyunsaturated fatty acid (PUFA) content and the formation of primary and secondary lipid oxidation products in meats stored at refrigeration temperatures (4 °C) for up to 10 days, while the second experiment examined similar changes in the poultry meats when frozen stored at −18 °C, for up to six months. Results showed that initial lipid hydroperoxide concentrations increased in both breast and leg meat within the first week of refrigerated storage and also was ongoing during the first three to four months of frozen storage. A higher (p < 0.05) PUFA content in leg meat, especially in broilers fed a vegetable-oil-blended diet, corresponded to greater tendency for generation of primary lipid oxidation products after refrigerated and frozen storage (p < 0.05). The inclusion of powdered ginseng prong in broiler diets significantly inhibited (p < 0.05) secondary lipid oxidation products (e.g., malonaldehyde [MDA]) formation in both stored leg and breast meat, compared to controls. Significant interactions (p < 0.05) were obtained for storage time and inclusion of ginseng against production of primary and secondary lipid oxidation in broiler breast and leg meats from broilers fed PUFA-containing diets. We conclude that including ginseng prong in broiler growing diets represents a viable strategy to control lipid oxidation in refrigerated/cold-stored meat products.

Predictive modelling of TBARS changes in the intramuscular lipid fraction of raw ground pork enriched with plant extracts

The aim of the study was to develop and compare the predictive models of lipid oxidation in minced raw pork meat enriched with selected plant extracts (allspice, basil, bay leaf, black seed, cardamom, caraway, cloves, garlic, nutmeg, onion, oregano, rosemary and thyme) by investigation TBARS values changes during storage at different temperatures. Meat samples with extract addition were stored under various temperatures (4, 8, 12, 16, and 20°C). TBARS values changes in samples stored at 12°C were used as external validation dataset. Lipid oxidation was evaluated by the TBARS content. Lipid oxidation increased with storage time and temperature. The dependence of lipid oxidation on temperature was adequately modelled by the Arrhenius and log-logistic equation with high R2 coefficients (0.98–0.99). Kinetic models and artificial neural networks (ANNs) were used to build the predictive models. The obtained result demonstrates that both kinetic Arrhenius (R2 = 0.83) and log-logistic (R2 = 0.84) models as well as ANN (R2 = 0.99) model can predict TBARS changes in raw ground pork meat during storage.

Active packaging based on PLA and chitosan-caseinate enriched rosemary essential oil coating for fresh minced chicken breast application

Active packaging systems are considered an effective way to prolong the shelf life of fresh food products. This study compared five different biopolymer films for their ability to delay the lipid oxidation of raw chicken meat. New antioxidant poly lactic acid film was prepared by coating the film surface with chitosan or chitosan/caseinate blend enriched with rosemary essential oil at concentration of 1% and 2%. Films were characterized in terms of microstructure, water vapor permeability, mechanical properties, and antioxidant capacity. In vivo study was done using fresh minced chicken meats stored at 4 °C and analysed after 0, 4, 7, 11, 14, 21 days. Results indicated that water vapor transmission rate was reduced by the presence of the coating and assumed the lowest value (1.23 ± 0.03 × 10−4 g m-2 s-1) with coating enriched with 2% of rosemary essential oils. The films showed an antioxidant capacity of maximum 6% equivalent to the antioxidant capacity of 6,25 μg of REO/mL. Results from in vivo test showed that the active films were able to reduce meat oxidation during storage in anaerobic modified atmosphere condition: samples packed with active film showed constant malondialdehyde (MDA) and colour up to 14 days and reduction of heptanal and ethanol concentration compared to samples packed with control film (72 % and 90 % respectively). Overall, this study has demonstrated that PLA films coated with an active coating are a promising delivery method for providing antioxidant effects in packaging for fresh meat products.

Growth pattern, lipid composition, oxidation status, and serum biochemical profile of broiler chicken fed flaxseed meal for different durations

This research studied the effects of flaxseed meal (FSM) feeding for different durations on growth performance, fatty acid profile, oxidative stability of meat, and serum biochemical profile of broiler chicken. In basal diet 100 g FSM replaced soybean meal. The FSM based diet was fed for different durations resulting in six dietary treatments viz. T1 (0-5 weeks), T2 (1-5 weeks), T3 (2-5 weeks), T4 (3-5 weeks), T5 (4-5 weeks), and T6 (without FSM). The results revealed significant negative effects of FSM feeding beyond 3 weeks duration (2-5 weeks) on the weight gain, feed efficiency, production efficiency factor, protein efficiency ratio, and energy efficiency ratio of broiler chicken. Significant improvement of fatty acid profile of chicken meat was observed by FSM feeding up to 3 weeks only. Increasing the FSM feeding beyond 1 week in case of thigh meat and 2 weeks in case of breast meat significantly decreased the antioxidant capacity of broiler chicken meat. The lipid oxidation of broiler chicken meat increased significantly by feeding FSM beyond 2 weeks. Increase in the duration of FSM feeding has significantly decreased the serum triglyceride, cholesterol, cardiac risk ratio, atherogenic coefficient, and atherogenic index of plasma, though, the decline was not significant beyond the 2 weeks (3-5 weeks) feeding duration. The progressive increase in serum HDL cholesterol, serum antioxidant enzyme activities, and MDA concentration was observed with increase of FSM feeding duration. Thus, the 100 g FSM feeding for 2 weeks duration (3-5 weeks) has no negative effect on the growth performance with better health indices and serum biochemical profile of broiler chicken. However, increasing the duration of feeding beyond 1 week (4-5 week) exerts negative effects on the oxidative stability of meat and serum antioxidant enzyme profile.

Evaluation of the Effect of Inhibiting Lipid Oxidation of Natural Plant Sources in a Meat Model System

In this study, we assessed the antioxidative ability of 23 natural sources in a meat model system at the same addition level (1.0%). We evaluated the free radical (2,2-diphenyl-1-picrylhydrazyl, DPPH) scavenging ability of natural plant sources and their peroxides, as well as their aldehyde-inhibiting ability in pork patties, over 10 days of cold storage. It was found that blueberries, cherries, onions, black tea, and clove buds (20.6–25.0 mg AA/g) have a higher DPPH scavenging ability than that of other natural sources (10.80–16.7 mg AA/g) ( P &lt; 0.05 ). Moreover, it was found that peroxides in pork patties are largely inhibited by red wine, lettuce, and red ginseng ( P &lt; 0.05 ), whereas aldehydes are significantly inhibited by blueberries, chokeberries (aronia), blackcurrant, clove buds, elderberries, ginger, and cinnamon ( P &lt; 0.05 ). These inconsistencies detected in the antioxidative ability of these 23 natural sources indicate that it is important to perform comprehensive and practical assessments of the potential antioxidative ability of natural sources. In addition, it is assumed that the interactions between natural plant sources and meat components affect the inhibition of lipid oxidation in meat and meat products.

Predictive Modeling of Changes in TBARS in the Intramuscular Lipid Fraction of Raw Ground Beef Enriched with Plant Extracts.

The aim of the study was to develop and compare the predictive models of lipid oxidation in minced raw beef meat enriched with selected plant extracts (allspice, basil, bay leaf, black seed, cardamom, caraway, cloves, garlic, nutmeg, onion, oregano, rosemary and thyme) expressed as value changes of TBARS (thiobarbituric acid reactive substances) in various time/temperature conditions. Meat samples were stored at the temperatures of 4, 8, 12, 16 and 20 °C. The value changes of TBARS in samples stored at 12 °C were used as the external validation dataset. Lipid oxidation increased significantly with storage time and temperature. The rate of this increase varied depending on the addition of the plant extract and was the most pronounced in the control sample. The dependence of lipid oxidation on temperature was adequately modeled by the Arrhenius and log-logistic equation with high average R2 coefficients (≥0.98) calculated for all extracts. Kinetic models and artificial neural networks (ANNs) were used to build the predictive models. The obtained result demonstrates that both kinetic Arrhenius (R2 = 0.972) and log-logistic (R2 = 0.938) models as well as ANN (R2 = 0.935) models can predict changes in TBARS in raw ground beef meat during storage.

Potential Application of Cornelian Cherry Extract on Broiler Chickens: Growth, Expression of Antioxidant Biomarker and Glucose Transport Genes, and Oxidative Stability of Frozen Meat.

Simple SummarySupplementation of the poultry diet with plant extracts rich in polyphenolic compounds could improve the performance of animals as well as the oxidative stability of their derived meat. The present study evaluated the efficacy of cornelian cherry extract (CCE) on the expression of genes controlling glucose transporters and different assays regulating the oxidative stability of frozen, stored meat over a long period of time (90 days of storage). The results indicated that the addition of 200 mg/kg of CCE to the diet could improve the growth rate and antioxidant status of broiler chickens and thus increase their productivity. Moreover, polyphenolic compounds rich in CCE can act as antioxidant agents to increase the shelf-life extension of frozen, stored poultry meat. Finally, supplementation with CCE could increase the total concentration of phenolic compounds in poultry meat offered to human consumers.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 transporter genes—were found in the group fed 200 mg/kg of CCE. Lactobacilli and Bifidobacterium colonization increased as the CCE levels increased. The greatest upregulation of antioxidant genes (glutathione peroxidase, catalase, and superoxide dismutase) in breast meat was observed in groups fed CCE (200 and 400 mg/kg). Dietary CCE significantly delayed the lipid oxidation of breast meat compared with that of the control group. The total phenolic content, 2,2-Diphenyl-1-Picrihydrzyl (DPPH) radical scavenging activity and reducing power in meat improved with higher levels of CCE. Dietary CCE improved the growth, performance of broilers, and meat antioxidant stability after 90 days of storage.

Effects of combined ultrasound and low-temperature short-time heating pretreatment on proteases inactivation and textural quality of meat of yellow-feathered chickens

This study aimed to investigate the effect of combined ultrasound and low-temperature short-time heating (ULTSTH) (40 kHz, 0.2 W/cm2 at 55 °C for 15 min) as pretreatment on proteases inactivation and textural quality of yellow-feathered chicken (YFC). Results showed ultrasound and low-temperature heating synergistically improved the inactivation of the most important meat proteases, calpain, cathepsin B and total proteases, with kinetics following the first order decay(s). Degradation of meat proteins was effectively reduced by ULTSTH compared to the pretreatment of chilling. Importantly, ULTSTH increased the firmness of breast meat and led to improved texture and microstructure. Lipid and protein oxidation of meat pretreated with ULTSTH were reduced during refrigerated storage period. Additionally, microorganisms in meat were inactivated by ULTSTH, which resulted in an obvious increase in the shelf life of meat. These findings suggested that ULTSTH is promising as an alternative pretreatment to obtain a favorable textural quality of YFC.

Effects of supplementation strategies during the growing phase on meat quality of beef cattle finished in different systems

One hundred and twenty bulls were used in a randomized complete block design in 2 × 2 factorial arrangement; two supplements during the growing phase: mineral (ad libitum; MIN) or protein + energy [0.3% of body weight (BW)/animal/day; PRE] and two finishing systems: pasture plus concentrate supplementation (2% BW/animal/day; PASCO) and feedlot (25:75% corn silage:concentrate; FLOT). The supplementation strategy at growing phase did not affect (P > 0.050) the pH, shear force, sarcomere length and myofibrillar fragmentation index of the animals. Backfat thickness was increased and meat shear force was decreased (P < 0.050) when the bulls were finished in FLOT. Bulls from PASCO presented an increase (P < 0.050) in the yellowness subcutaneous fat and myoglobin concentration, and a decrease in L* and a* values in meat during storage days. Meat lipid oxidation was decreased (P < 0.011) in bulls fed MIN during the growing phase followed by PASCO. Supplementation used at growing phase did not affect the meat quality of the bulls and the feedlot system slightly improved beef tenderness and colour compared to pasture plus supplementation.