Reduced Lipid Oxidation Research Articles

Supplementation of lamb diets with vitamin E and rosemary extracts on meat quality parameters.

BACKGROUNDSupranutritional supplementation of lamb diets with α‐tocopherol is an effective method to reduce lipid oxidation and colour deterioration in meat products. However, alternative antioxidant sources have been proposed to replace the supranutritional vitamin E applications.RESULTSIndoor concentrate‐fed Rasa Aragonesa male lambs (n = 480) were supplemented with increasing levels of all‐rac‐α‐tocopheryl acetate (0.25, 0.5, 1.0 g kg−1 compound feed), rosemary extract (0.20, 0.40, or 0.80 g kg−1 compound feed), or rosemary extract embedded in a fat matrix (0.20, 0.40, or 0.80 g kg−1 compound feed) for 14 days before slaughter. The longissimus thoracis et lumborum muscle from three lambs per pen (18 lambs per treatment) were modified‐atmosphere packaged (70% O2 + 30% CO2) and maintained under retail conditions for 14 days. Supranutritional supplementation with antioxidants had no effect (P > 0.05) on average daily weight gain, feed intake, and feed efficiency. Rosemary extract supplementation (with or without fat embedment) had no effect on lipid oxidation, myoglobin forms, or colour stability parameters, regardless of the dose. All vitamin E supplementation levels significantly affected lipid oxidation, colour stability (L*, C*, and h), myoglobin forms, and meat discoloration parameters compared with non‐supplemented lambs.CONCLUSIONSThis study demonstrates that, unlike vitamin E, neither dose nor protection of the rosemary extract had an effect on lipid oxidation or meat colour stability of lambs during the 14 days of storage under retail conditions. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Active biodegradable films based on the whole potato peel incorporated with bacterial cellulose and curcumin

Development of biodegradable food packaging using biomass based materials derived from agricultural wastes has been a trend in recent years. The biopolymer films were prepared using 3% and 5% (w/w) potato peel (PP) powder. Bacterial cellulose (BC) (0, 5, 10 and 15% based on PP powder) was added as a reinforcement agent. The scanning electron microscopy (SEM) revealed that 10% BC had a promising compatibility with the PP matrix. X-ray diffraction (XRD) and thermogravimetric analysis (TGA) showed that the crystallinity and the thermal stability of films did not change with BC addition. Fourier transform infrared spectroscopy (FTIR) indicated the hydrogen bonding interactions between the PP matrix and BC in the films. BC addition significantly improved the tensile strength (TS), but reduced their water vapor permeability (WVP), oxygen permeability (OP) and moisture content (MC) of the PP films. Addition of curcumin further increased the antioxidant properties of the PP films. The PP films with 1–5% curcumin significantly reduced lipid oxidation in the fresh pork during storage with lower malondialdehyde (MDA) content.

Prevention of protein and lipid oxidation in freeze-thawed bighead carp (Hypophthalmichthys nobilis) fillets using silver carp (Hypophthalmichthys molitrix) fin hydrolysates

Conversion of aquatic by-products into value-added food ingredients has gained great interest worldwide, and enzymatic hydrolysis is one of the most accepted methods for the recovery of by-product proteins. In our study, fins from silver carp (Hypophthalmichthys molitrix) were hydrolyzed by four enzymes (trypsin, alcalase, papain, and neutrase) and the antioxidant activity of the derived fin hydrolysates was evaluated both in vitro and in freeze-thawed bighead carp (Hypophthalmichthys nobilis) fillets. The results showed that fin hydrolysates by trypsin and alcalase exhibited strong in vitro scavenging activity against 2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals and chelating activity to ferrous ions. Freeze-thaw-induced protein oxidation (the formation of carbonyls and disulfide bonds) and degradation (the loss of Ca2+-ATPase activity) were significantly (P < 0.05) inhibited by fin hydrolysates. In addition, fin hydrolysates reduced lipid oxidation as evidenced by decreased free fatty acid content, peroxide value, thiobarbituric acid reactive substances (TBARS), and fluorescent compounds after multiple freeze-thaw cycles. Therefore, fin hydrolysates by trypsin and alcalase could be potential natural antioxidants in preservation of fish fillets.

Tomato as Potential Source of Natural Additives for Meat Industry. A Review.

Tomato industry produces huge amounts of by-products that represent an environmental and economic problem. However, these by-products contain multiple bioactive compounds, which would make them a renewable source for obtaining natural antioxidants and colourants (carotenoids). This is in line with the preferences of the current consumer who demands more natural and healthy products. However, the lipophilic character of carotenoids means that their extraction must be carried out using toxic organic solvents. To overcome environmental and health problems of organic solvents, the application of supercritical fluid extraction (SFE) for the extraction of lipophilic compounds such as lycopene was used successfully, achieving yields similar to those obtained with conventional techniques. Nonetheless, the extraction conditions must be carefully selected, to obtain high yields and at the same time maintain a high antioxidant capacity. On the other hand, the use of tomato and tomato extracts as natural additives in meat products are reduced in comparison with other natural antioxidant/colourant extracts. However, different researches conclude that the use of tomato improved nutritional quality, reduced lipid oxidation and increased stability during the shelf-life period of meat products, while retaining or increasing sensory properties and overall acceptability, which converts tomato by-products into a promising source of natural additives.

Effect of antioxidants on reduction of lipid oxidation in canned coconut milk

Effect of antioxidants on reduction of lipid oxidation in canned coconut milk

Functional properties of pomegranate peel in edible coating/film: a review

Pomegranate peel (PGP) waste contains high levels of phenol and anti-therapeutic compounds and has beneficial properties. This study collected information on the effects of PGP powder and extract on previously developed edible films with different matrixes. The incorporation of PGP extract and powder increases the physicochemical and functional properties of the coating material and the edible film. PGP has the potential effect of increasing storage safety, preserving natural pigments, reducing lipid oxidation in food products, enhancing cell adhesion and the durability of edible packaging.

Functional properties of pomegranate peel in edible coating/film: a review

Pomegranate peel (PGP) waste contains high levels of phenol and anti-therapeutic compounds and has beneficial properties. This study collected information on the effects of PGP powder and extract on previously developed edible films with different matrixes. The incorporation of PGP extract and powder increases the physicochemical and functional properties of the coating material and the edible film. PGP has the potential effect of increasing storage safety, preserving natural pigments, reducing lipid oxidation in food products, enhancing cell adhesion and the durability of edible packaging.

Multifunctional activity of vitamin E in animal and animal products: A review.

Vitamin E is an essential nontoxic fat-soluble micronutrient whose effects on livestock performance and products can be attributed to its antioxidant and nonantioxidant properties. Although it is needed in small quantity in the diet, its roles in livestock production are indispensable as it is required in boosting performance, nutritional qualities, and yield of animal and animal products. The dietary or oral supplementation of vitamin E is essential in reducing lipid oxidation in muscle, egg, and dairy products as well as lowering cholesterol concentrations and improving antioxidant status of livestock. Evidence has shown that bioavailability of vitamin E-enriched animal products could serve as an invaluable nutritional benefit to consumers; especially those in regions of limited resources where vitamin E deficiencies pose a risk that may be detrimental to some cellular activities of the body and on human health. It is therefore important to redirect research on the impact of vitamin E supplementation as antioxidant on livestock performance and animal products.

Instrumental color and oxidative stability of light and dark muscles of Nile tilapia

ABSTRACT: The aim of the present study was to compare the color and oxidative stability of light (LM) and dark (DM) muscles of Nile tilapia (Oreochromis niloticus) stored at 4 °C for eight days. Five different trials of LM and DM samples were analyzed for instrumental color attributes (lightness, redness and yellowness), including the surface color stability through ratio of reflectance at 630/580 nm (R630/580), myoglobin concentration, total lipid content, fatty acid profile, metmyoglobin reducing activity (MRA), pH, lipid oxidation and protein oxidation. Results of the present study indicated that DM of Nile tilapia (Oreochromis niloticus) present lower oxidative and color stability during refrigerated storage than LM.

Dietary pomegranate by-product improves oxidative stability of lamb meat

This study investigated the effect of including whole pomegranate by-product in lamb diet on meat oxidative stability. Seventeen lambs were assigned to two experimental treatments and fed a cereal-based concentrate (CON) or the same concentrate where 200 g/kg DM of cereals were replaced by whole pomegranate by-product (WPB). Meat from WPB-fed lambs had a greater concentration of vitamin E (α- and γ-tocopherols), polyunsaturated fatty acids (PUFA), highly peroxidizable PUFA and a higher peroxidability index (P < .05). Feeding WPB limited the formation of metmyoglobin (P = .05) and reduced lipid oxidation (TBARS values) after 7 days of storage for raw meat (P = .024) or 4 days for cooked meat (P = .006). Feeding WPB increased meat antioxidant capacity (ORAC assay) in the lipophilic fraction (P = .017), but not in the hydrophilic. These results suggest that vitamin E in the pomegranate by-product contributed to the higher antioxidant capacity of meat from the WPB-fed lambs.

Influence of Licorice Root Feeding on Chemical-Nutritional Quality of Cow Milk and Stracciata Cheese, an Italian Traditional Fresh Dairy Product.

Simple SummaryThe aim of this study was to investigate the effects of dietary licorice root supplementation on chemical and nutritional characteristics of cow milk and Stracciata cheese, an Italian traditional fresh dairy product. Our results suggest a positive role of licorice in improving the nutritional and organoleptic properties of dairy cow products, influencing various parameters such as fatty acid and volatile profiles.The aim of this study was to evaluate the effect of dietary licorice root supplementation on chemical and nutritional characteristics of cow milk and Stracciata cheese. Licorice did not influence milk and Stracciata fat content but induced modifications in fatty acid profile. Both in milk and Stracciata, a decrease in saturated fatty acids was detected and in cheeses an increase of monounsaturated and polyunsaturated fatty acids was observed. Stracciata obtained from the experimental group showed an improved oxidative stability after six days of ripening, a finding partly justifiable by the well-known richness of antioxidant compounds in the licorice root. The volatile profile of Stracciata was also affected by dietary licorice intake, with an increase in esters and a reduction of aldehydes and ketones. These results suggest a positive role of licorice in modifying chemical and physical properties of cow cheeses, reducing lipid oxidation and inducing changes in color and flavor with a presumable improvement in consumer acceptability.

Preparation of Pickering Flaxseed Oil-in-Water Emulsion Stabilized by Chitosan-Myristic Acid Nanogels and Investigation of Its Oxidative Stability in Presence of Clove Essential Oil as Antioxidant

The aim of this study was to obtain a stable flaxseed oil (FSO)-in-water Pickering emulsion (PE) stabilized by chitosan (CS)-myristic acid (MA) nanogels and to investigate the oxidative stability of the CS-MA nanogels-encapsulated FSO in the presence of clove essential oil (CEO) in shell or core modes. First, MA was successfully conjugated to CS by amide linkages in different MA-to-CS ratios to improve the emulsifier property of CS. Subsequently, the effects of pH, MA-to-CS ratio, and oil-to-nanogel ratio on the stability and droplet size of PE were examined. The most stable PE was obtained at pH 8, MA-to-CS ratio of 0.75:1, and oil-to-nanogel ratio of 10:1. Finally, the oxidative stability of the emulsions was analyzed. The results indicated that the formation of the CEO shell around dispersed droplet surfaces of FSO was more efficient in reduction of lipid oxidation and droplet size than admixing CEO in the oil core. The best oxidative stability was observed in the PE with 0.1% CEO shell. Overall, this work showed that by engineering the interfacial architecture via the combination of steric hindrance of CS-MA nanogel-based membrane and the interfacial load of CEO, appropriate physical and oxidative stabilities of the emulsions were obtainable.

Physical and chemical properties of chicken mortadella formulated with Moringa oleifera Lam. seed flour

Abstract The objective of this study was to evaluate the effect of the addition of Moringa oleifera Lam. seed flour for partial fat replacement in chicken mortadella on physicochemical characteristics, chemical composition, and lipid oxidation. Four mortadellas were prepared: C (control), T1, T3, and T5 (addition of 1%, 3%, and 5% of moringa seed flour, respectively). T5 mortadella had the lowest lipid content (p < 0.05), whereas C mortadella had the highest (p < 0.05). The addition of 5% of moringa seed flour affected color parameters, leading to an increase in L*, a*, and b* values in comparison with the control. Color changes (ΔE) in T3 and T5 mortadellas were the lowest among the samples during a 90-day storage period at 4 °C. The addition of 3 or 5% of moringa seed flour promoted a reduction in lipid oxidation during storage. Moringa seeds have antioxidant activity and, therefore, have the potential to be used as a natural functional ingredient in meat products. The addition of 3% of moringa seed flour seemed to be ideal for chicken mortadella, as it reduced lipid content and promoted lipid stability without causing noticeable color changes during the 90 days of storage.

The Optimization of the Concentrations of Sodium Lactate (Nal), Sodium Erythorbate (Nae), and Sodium Bicarbonate (Nab) Applied to Beef Trimmings for Ground Beef Production

ObjectivesThe objective of the study was to identify optimal concentrations of NaL, NaE and NaB applied to beef trimmings to assess their impact on quality of ground beef patties.Materials and MethodsBeef trimmings (∼50kg) were fabricated from beef forequarters (N = 5) 14 d postmortem, combined and aerobically stored (5°C) for an additional 6 d to simulate the collection, storage, transportation and receipt of a combo of beef trimmings. A 23 central composite response surface design (RSM) was used to generate 15 treatment combinations containing NaL (0.1–1.5 M), NaE (0.1–0.6 M), and NaB (0.1–1.5 M) with water used as a control. After aerobic storage, the beef trimmings (∼20% fat) were coarse ground (12 mm) and the treatment/control solution applied to the coarse ground trimmings (∼454 g) at 2% (w/w). The trimmings were reground (3 mm) and 120 g of treated sample was placed into a Petri dish and overwrapped with oxygen permeable film (OTR: 21,700 cc/m2/24h at 25°C) to form patties. The patties (2 per treatment/control) were stored under simulated retail conditions: 5°C, cool white fluorescent light (200–300 lux) and analyzed at Day 0, 3, 6, and 9 of storage to assess the effectiveness of each treatment in preventing further quality deterioration. Objective color (L*, a*, b*), 2-thiobarbituric acid (TBA) determinations, GC–MS for off-odor assessment and aerobic plate counts (APC) were conducted. The least squares means of results were generated by one-way ANOVA and Tukey HSD to identify significant differences (P &lt; 0.05) between treatment and control patties. For RSM and multivariate RSM analyses, the data was used to generate total quadratic polynomial linear regression models and contour plots to determine the optimum ingredient concentrations for the solution.ResultsThe a* values of treated indicated a redder surface color from Day 0 to Day 9 (P &lt; 0.05). No difference was observed for treated and control patties for TBA and hexanal counts on Day 0. The TBA values for all treatments reduced lipid oxidation compared to the control on Day 3, 6, and 9 (0.47– 0.58 vs. 0.71, 0.51– 0.58 vs. 0.74 and 0.45– 0.62 vs. 0.74, respectively; P &lt; 0.05). No differences were observed for treated and control patties for APC from Day 0 to Day 6, except on Day 9 (8.10 vs. 8.21 Log10 CFU/g; P &lt; 0.05). Based on these results, a* and TBA values were used to conduct RSM analyses for Day 3 and 6. Day 9 was excluded due to a significant lack of fit. The predicted value of hexanal was 0 for all treatments. The prediction of TBA values found optimum ingredient concentrations on Day 6: NaL (0.74 M), NaE (0.35 M) and NaB (1.00 M) (R2 = 0.77, respectively; P &lt; 0.05). The prediction of a* values on Day 3 and 6 did not identify optimum ingredient concentrations for any treatment solution (R = 0.94 and 0.78, respectively; P &lt; 0.05). Multivariate RSM was conducted to overlap the contour plots of a* and TBA values at Day 3 and 6 to better approximate the optimal ingredient concentrations for a* values. The proximal optimum concentration ranges of solutions based on the analysis were 0.3- 0.5 M NaL, 0.35 M NaE and 1M NaB with predicted a* values &gt; 11 and TBA values &lt; 0.52.ConclusionResults of this study suggest that a combination of NaB, NaE, and NaL can be applied to improve color stability, reduce lipid oxidation, and control off-odor of ground beef patties.

Post-Exsanguination Vascular Rinsing of Market Hogs and Cull Dairy Cows on Meat Quality

ObjectivesThe objectives from two separate studies were to determine the meat quality effects of Rinse &amp; Chill® (RC) on market hogs slaughtered under less than ideal harvest conditions (heat stress, warm harvest area, limited cooler air movement) and the impact of RC on commercially harvested cull dairy cows having different body condition scores (BCS).Materials and MethodsImmediately after bleeding, market hogs were conventionally chilled (C, n = 12) or RC processed (RC, n = 13; MPSC Inc.) at the University of Wisconsin harvest facility. RC carcasses were vascularly rinsed (10% of live weight) with an isotonic chilled solution (3°C; 98.5% water; balance: glucose, polyphosphates, maltose). Carcasses were scalded rather than skinned. Carcass temperature (0–24h), carcass cooler shrink, and pH (0.5, 1, 2, 4, 6, 24h) were recorded. At 24 h postmortem (PM), muscles (picnic shoulder, PS;M. Longissimus et lumborum, LL)were further processed (PS: chops, ground pork; LL: chops, ground pork), packaged (polyvinyl chloride, PVC; vacuum, VAC) and displayed continuously (3°C, 1615 lux; 1, 4, 7d PM). Color measurements (CIE L*a*b*, chemical states of myoglobin) along with pH, moisture fat free (MFF), water holding capacity (WHC), oxygen consumption, total pigment, TBARS and hexanal content were determined. Warner-Bratzler shear force on chops aged 4d PM (2°C) were cooked (71°C, endpoint temperature) according to AMSA guidelines.Carcasses from cull dairy cows with two different BCS (Lean, LE; Light, LI) were conventionally chilled (n = 10 each BCS) or RC processed (n = 12 each BCS). Muscles (M. Longissimus et lumborum, LL; M. Triceps brachii, TB) were ground (19mm, 3mm plates), packaged (PVC, VAC) and displayed or stored in the dark. Color, chemical states of myoglobin, pH, temperature, fat content and total pigments were determined. Data were analyzed using PROC MIXED procedures (SAS Institute).ResultsRC resulted in a lower (P &lt; 0.05) pH during the first 4h compared to C.RC ground picnic shoulder was redder (CIE a*), lighter (CIE L*), had greater deoxymyoglobin and less metmyoglobin compared to C (P &lt; 0.05). However, the RC ground loin had less (P &lt; 0.05) oxymyoglobin than C. RC chops (LL) were lighter (CIE L*) and had less deoxymyoglobin compared to C (P &lt; 0.05). RC ground pork had greater (P &lt; 0.05) oxygen consumption. RC pork had lower (P &lt; 0.05) TBARS and hexanal values compared to C. RC did not (P &gt; 0.05) affect cooler shrink, moisture content when assessed on an MFF basis, WHC, purge, cook loss, total pigment and WBS force.RC resulted in a lower (P &lt; 0.05) pH at each time PM than C. C (LE) had a lower pH than C (LI), however pH was not affected by BCS for RC. Generally, RC resulted in lower temperatures during chilling (24h). In LE and LIcows, RC produced greater redness (CIE a*, P &lt; 0.05) associated with blooming and display times. RC LE beef resulted in greater (P &lt; 0.05) oxymyoglobin during all display times, however, RC LI had higher (P &lt; 0.05) deoxymyoglobin on 7d. No differences were found in total pigments.ConclusionFor pork packing facilities that harvest during heat stress times and have less than ideal carcass cooler conditions, RC has the potential to improve color in certain cuts and reduce lipid oxidation. RC on lower quality BCS cull dairy cows has the opportunity to improve color and potentially decrease the incidence of dark cutting beef.

Effects of Salt Stress on Chlorophyll Fluorescence and the Antioxidant System in Ginkgo biloba L. Seedlings

Ginkgo biloba L. (ginkgo) is generally regarded as a tolerant species to environmental stresses. However, its tolerance mechanisms are not well understood, particularly for salt stress. To evaluate the species’ physiological responses to salt stress, 3-year-old ginkgo seedlings were exposed to a range of salinity levels (0% to 1.0% NaCl). A significant reduction in maximum (Fv/Fm) and actual (ΦPSII) quantum yields of photosystem II (PSII) photochemistry and the nonphotochemical quenching (qN) coefficient only occurred in late treatment stages at the salinity levels of 0.6% to 1.0%. As salt concentration increased, the response time and chlorophyll (Chl) fluorescence indices decreased. Overall, the activities of superoxide dismutase (SOD) and peroxidase (POD); contents of catalase (CAT), reduced glutathione (GSH), and flavonoids; and scavenging rate of free radicals enhanced under salinity stress. These data indicate that ginkgo seedlings are tolerant to low salt stress, and enzymatic and nonenzymatic antioxidant systems seem to work synergistically to reduce lipid oxidation under NaCl stress because malondialdehyde (MDA) content did not increase. Correlation and principal component analyses determined that water potential, Chl fluorescence parameters, activities of POD and SOD, contents of CAT and flavonoids, and hydroxyl (•OH) and diphenyl picrylhydrazyl (DPPH) free radical scavenging capability were sensitive to salt stress. These parameters can be used for in vitro or rapid and nondestructive monitoring of the responses of ginkgo seedlings to salinity stress. It is of significance to understand the tolerance mechanisms of ginkgo to salt stress, reduce the harm of NaCl and other snow-melting agents to ginkgo as shade trees, and develop new salt-tolerant varieties.

Effect of Moringa oleifera leaf powder on drying kinetics, physico‐chemical properties, ferric reducing antioxidant power, α‐tocopherol, β‐carotene, and lipid oxidation of dry pork sausages during processing and storage

The potential of Moringa oleifera leaf powder (MLP) to limit lipid oxidation in nitrite‐free unfermented dry pork sausages (droewors) was investigated. Total phenolic compounds, α‐tocopherol and β‐carotene content of MLP was quantified. Droewors with no additives, 0.75 g/100 g MLP or 15 mg/kg vitamin E (VE) oil were processed and sampled after drying (3 days) and during 56 days of storage. Thiobarbituric acid reactive substances (TBARS) of droewors made with MLP were lower until day 10. The effects of 0, 0.5, 1, and 2 g/100 g MLP on TBARS, ferric reducing antioxidant power (FRAP) and the α‐tocopherol, γ‐tocopherol, and β‐carotene content of droewors were assessed during drying and 7 days of storage. MLP inclusion significantly increased FRAP, α‐tocopherol, and β‐carotene content. From the end of drying, TBARS of droewors formulated with MLP were significantly lower compared to droewors formulated without MLP. Increasing the MLP inclusion level had no significant effect on TBARS. Practical applications: The research assesses and demonstrates the potential of Moringa oleifera leaf powder (MLP) as a natural additive to inhibit the rate and extent of lipid oxidation in unfermented dry pork sausages (droewors) with no nitrites/nitrates added. The inclusion of MLP in pork droewors at levels ranging from 0.5 to 2 g/100 g significantly increased the antioxidant activity (FRAP) and quantity of antioxidant vitamins (α‐tocopherol, and β‐carotene) in the product. Higher inhibition of lipid oxidation (TBARS) was observed in droewors with MLP added compared to the positive (vitamin E oil) and negative (no additives) controls. The different MLP inclusion levels used in the study resulted in similar lipid oxidation inhibition. Therefore, the findings show that the application of 0.5 g/100 g MLP is sufficient to decrease lipid oxidation in pork droewors and could potentially be applied to other types of dry‐cured sausages for this purpose.

Synergetic effects of whey protein isolate and naringin on physical and oxidative stability of oil-in-water emulsions

The effects of naringin on the physical and oxidative stabilities of native and heated whey protein isolate (WPI) stabilized corn oil-in-water emulsions were systematically investigated. The results showed that formation of stable WPI-naringin complex was through hydrophobic interactions via observing the increased naringin content and declined fluorescence intensity. Meanwhile, a strong interaction between heated WPI and naringin was also confirmed by fluorescence spectra. Compared with the native WPI-naringin complex, the heated WPI-naringin complex have much improved physical stability, reflected by against lower pH and 0.5 M NaCl content and an ideal thermal storage stability at 45 °C, and antioxidative stability with reducing lipid oxidation products. This enhanced property could be contributed to the targeted accumulation of naringin at the interface which confirmed by the higher interfacial naringin distribution. The current study provides that heated WPI-naringin complex can be used as a novel emulsifier with super physical and antioxidant activity.

Chemical Form of Dietary Selenium Affects the Fatty Acids Profile and Oxidative Stability of Muscles of Broilers Supplemented with Lycopene and Oils

AbstractThe aim of this study is to determine the effects of the addition of different chemical forms of selenium (Se)—selenate (SeVI) or selenized yeast (SeY) to chickens’ diet containing equal amounts of fish (FO) and sunflower oils and lycopene (Lyc) on fatty acids (FA) profile and peroxidation yield in thigh muscles of chickens. FA profile is analyzed by gas chromatography coupled with mass spectrometry while content of malondialdehyde is determined by ultra‐fast liquid chromatography (UPLC) with photodiode detection. The diets containing SeY or SeVI increase the feed conversion efficiency of chickens compared with the control diet. SeY or SeVI added to the diet containing Lyc and FO stimulates concentrations of monounsaturated and polyunsaturated (PUFA) FA in muscles. Muscles of chickens fed a diet only with Lyc and FO have the highest indices of atherogenic (A‐SFA) and thrombogenic (T‐SFA) saturated FA and the highest ratios of A‐SFA and T‐SFA to all assayed FA. Dietary Se‐compounds also decrease the PUFA peroxidation indices in muscles compared with the diet containing only FO and Lyc. Therefore Se‐compounds may be added to diets including FO and Lyc to improve the growth parameters, nutritive value, and oxidative stability of chicken meat.Practical Applications: Poultry meat, which is characterized by high protein content of high biological value, high minerals and vitamins, and low collagen and fat content, is recommended as particularly desirable in a balanced diet to replace red and highly processed meat. Also, relatively good price makes this type of meat one of the most popular among consumers. The present study aims to check if inclusion of different chemical forms of selenium into chickens’ diets improves nutritional value of broiler meat. Feeding chickens with seleno‐supplements significantly enhances poultry production efficiency and nutritional value of broilers’ meat, because it favorably modifies FA composition (enhanced monounsaturated and polyunsaturated FA and decrease atherogenic and thrombogenic saturated FA in muscles) and reduces lipid oxidation in chickens’ meat. These results are important from the both producers’ and consumers’ point of view and correspond to contemporary nutritional recommendations.

Dietary supplementation of Saanen goats with dried licorice root modifies chemical and textural properties of dairy products

The aim of the present study was to evaluate the effect of dietary integration with dried licorice root on the chemical-nutritional qualities of goat milk and cheeses. The study was conducted for 60 d, during which 30 Saanen goats were divided into 2 groups: a control group (CG) that received a standard diet and an experimental group (LG+) whose diet was supplemented with licorice. At the end of the study, milk samples were collected to determine chemical-nutritional compositions and fatty acid (FA) profiles. Cheeses produced with CG and LG+ bulk milk were analyzed for chemical-physical parameters after 3 (T3) and 30 (T30) d of ripening. A different FA profile and a significant increase in protein and casein were observed in LG+ milk samples compared with CG milk. Regarding cheeses, an increase of proteins and fat was found in LG+ cheeses, which also were harder, more elastic, and more gummy than the CG samples after both 3 and 30 d of ripening. A different protein profile was detected in the 2 groups without significant variations in casein fractions (αS2-casein and β-casein) during ripening. Moreover, greater oxidative stability was found in LG+ cheeses at both T3 and T30. Different families of volatile compounds were detected in T30 cheeses obtained from both groups. A significant reduction of octanoic acid and an increase in nonanal and ketones were found in LG+ T3 cheeses, whereas the LG+ T30 cheeses were characterized by a significant decrease of hexanoic acid an increase of 3-methyl-1-butanol and acetoin. We concluded that it is possible to assert that dietary integration with dried licorice root modified chemical and technological properties of goat cheeses, reducing lipid oxidation during ripening and inducing changes in texture that could improve consumer acceptability, although further studies are needed from this point of view.