Thiobarbituric Acid Reactive Substances Research Articles

Haemosporidian Infection Is Associated with the Oxidative Status in a Neotropical Bird

Haemosporidians are common blood parasites in wild bird populations, yet their effects on oxidative status remain understudied. Here, we measured the levels of thiobarbituric acid-reactive substances (TBARS) as an indicator of reactive oxygen species (ROS), total antioxidant capacity (TAC) as an indicator of non-enzymatic molecular antioxidants, and TBARS/TAC ratio as an indicator of oxidative status. We also used parasite genus-specific primers and PCR techniques to detect haemosporidians in 117 adults of Rufous-collared Sparrow (Zonotrichia capensis) from four locations in south–central Chile. Mixed-effect models were employed to compare oxidative indicators between infected and uninfected birds. Infected birds showed significantly higher TBARS levels, but no significant differences in TAC, leading to a higher TBARS/TAC ratio, especially in reproductive individuals. This suggests increased oxidative damage in infected birds, irrespective of sex or body condition. A positive relationship between TBARS and TAC was observed in both groups, but the antioxidant response was weaker in infected birds, indicating differential oxidative stress responses based on infection status. Body condition did not differ significantly between infected and uninfected individuals. These results demonstrate that haemosporidian infections impose oxidative costs on birds, potentially compounding the oxidative costs associated with reproduction.

Ameliorative extract Syzygium cumini seed extract on lipid peroxidation and antioxidant activity in alloxan induced diabetic Wistar albino rats

Aim: This study intends to examine the protective effects of an aqueous extract of Syzygium cumini seed on lipid peroxidation and antioxidant enzyme activities in alloxan-induced diabetic Wistar albino rats. Methodology: A single intraperitoneal injection of 150 mg kg-1 b.wt of alloxan monohydrate was used to induce diabetes in rats. Syzygium cumini group rats were later administered 300 mg kg-1 of Syzygium cumini seed extract by oral gavage for 21 days. On 22nd day, the animals were given general anaesthesia, blood was drawn through the retroorbital plexus, and the kidneys were promptly removed. Lipid peroxidation levels were assessed in the blood (serum) and kidney tissues by measuring the thiobarbituric acid reactive substances, and the activities of antioxidant enzymes such as GST, GPX, SOD and CAT were examined in the blood and kidneys. Results: The acute toxicity experiments revealed that Syzygium cumini did not cause any obvious toxicity indications or mortality at a dosage of 300 mg kg-1, proving the safety of this extract with a broad therapeutic index. The results obtained showed that using aqueous Syzygium cumini seed extract for 21 days considerably (P <0.05) increased the antioxidant enzyme activity for GST, GPx, SOD and CAT, while significantly (P <0.01) decreasing the TBARS levels. Interpretation: Conclusively, the seed extract of Syzygium cumini might be a possible treatment for controlling hyperglycemic oxidative stress complications owing to its antioxidant properties. Key words: Albino rats, Antioxidant enzymes, Lipid peroxidation, Syzygium cumini, Seed extract

Reduced Plasma Selenoprotein P Is Associated With Type I Antithrombin Deficiency and a Prothrombotic State.

A positive association between antithrombin activity and selenium level was reported. Selenoprotein P, the most important selenium carrier, was identified within human plasma fibrin clots. To investigate the relationship between selenoprotein P and antithrombin and its role in modulation of fibrin clot properties in antithrombin-deficient patients. Proteomic analysis of plasma fibrin clots was performed with mass spectrometry. In 108 patients with genetically confirmed type I (57%) or type II (43%) antithrombin deficiency and in healthy controls (n = 50), we assessed plasma selenoprotein P levels and thiobarbituric acid-reactive substances by enzyme-linked immunosorbent assay, along with fibrin clot permeability, clot lysis time, and thrombin generation. Clot-bound antithrombin concentration was 0.46 ± 0.32 mg/g protein, while selenoprotein P level was 30-fold lower (0.015 ± 0.012 mg/g). Type I compared to type II antithrombin-deficient patients had higher clot-bound antithrombin and selenoprotein P levels (both P < .001), associated together (ρ = 0.93, P < .001). Individuals with type I compared to type II antithrombin deficiency or controls had about 40% lower plasma selenoprotein P levels (P < .001). In antithrombin-deficient patients, plasma selenoprotein P was associated with antithrombin antigen (ρ = 0.35, P < .001) and thiobarbituric acid-reactive substances (ρ = 0.42, P < .001). Plasma selenoprotein P correlated also with endogenous thrombin potential (r = -0.33, P < .001), fibrin clot permeability (r = 0.43, P < .001), and clot lysis time (r = -0.40, P < .001) in antithrombin-deficient patients but not in controls. Patients with type I antithrombin deficiency had higher clot-bound selenoprotein P and reduced plasma selenoprotein P levels. Plasma selenoprotein P was associated with prothrombotic fibrin clot phenotype and enhanced thrombin generation.

Oligoprotective Activity of Levetiracetam Against Glutamate Toxicity: An in vitro Study.

The role of glutamate in the development of some brain pathological conditions, such as multiple sclerosis, has been well described. Levetiracetam (LEV), a new broad-spectrum antiseizure medicine, is widely used to control certain types of seizures. Apart from its anti-seizure activity, LEV exerts neuroprotection via anti-inflammatory, antioxidant, and antiapoptotic effects. The current study was designed to evaluate the protective potential of LEV against glutamate-induced injury in OLN-93 oligodendrocytes. At first, the potential negative impact of LEV on OLN-93 viability was evaluated. After that, the cells were concurrently treated with LEV (0-100 μM) and glutamate (8 mM) for 24 h. The viability, redox status, and the rate of apoptosis of OLN-93 cells were then assessed using 3-[4,5-dimethylthiazol- 2-yl]-2,5-diphenyl-2H-tetrazolium bromide (MTT), 2',7' dichlorodihydrofluorescein diacetate (H2DCFDA), 2-thiobarbituric acid reactive substances (TBARS) and annexin V/propidium iodide (PI) assays, respectively. Moreover, caspase-3 expression, as a marker of cell apoptosis, was evaluated by western blotting. LEV at 1-800 μM did not have any negative effect on cell survival. Treatment with LEV (50 and 100 μM) substantially enhanced the cell viability following glutamate insult. The cytoprotective activity of LEV (50 and 100 μM) against glutamate toxicity was accompanied by reduced Reactive Oxygen Species (ROS) accumulation and Malondialdehyde (MDA) level. Moreover, 100 μM of LEV inhibited apoptosis and decreased the expression level of cleaved caspase-3 following glutamate exposure. Taken together, the results suggested that LEV has protective effects against glutamate-mediated cytotoxicity in OLN-93 cells. The oligoprotective action of LEV was shown to be exerted via inhibition of oxidative stress and cellular apoptosis.

Bixin Combined with Metformin Ameliorates Insulin Resistance and Antioxidant Defenses in Obese Mice.

Bixin (C25H30O4; 394.51 g/mol) is the main apocarotenoid found in annatto seeds. It has a 25-carbon open chain structure with a methyl ester group and carboxylic acid. Bixin increases the expression of antioxidant enzymes, which may be interesting for counteracting oxidative stress. This study investigated whether bixin-rich annatto extract combined with metformin was able to improve the disturbances observed in high-fat diet (HFD)-induced obesity in mice, with an emphasis on markers of oxidative damage and antioxidant defenses. HFD-fed mice were treated for 8 weeks with metformin (50 mg/kg) plus bixin-rich annatto extract (5.5 and 11 mg/kg). This study assessed glucose tolerance, insulin sensitivity, lipid profile and paraoxonase 1 (PON-1) activity in plasma, fluorescent AGEs (advanced glycation end products), TBARSs (thiobarbituric acid-reactive substances), and the activities of superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) in the liver and kidneys. Treatment with bixin plus metformin decreased body weight gain, improved insulin sensitivity, and decreased AGEs and TBARSs in the plasma, liver, and kidneys. Bixin plus metformin increased the activities of PON-1, SOD, CAT, and GSH-Px. Bixin combined with metformin improved the endogenous antioxidant defenses in the obese mice, showing that this combined therapy may have the potential to contrast the metabolic complications resulting from oxidative stress.

The preservative effect of the black rice's cold, hot and ultrasonic ethanol extracts on the storage quality of beef patties

SummaryThis work aimed to determine the total anthocyanin and phenolic contents and antioxidant capacity of extracts of the black rice's cold, hot and ultrasonic‐assisted extracts and their preservative effect on the storage quality of beef patties. The three extracts exhibited high anthocyanin, phenolic content and antioxidant capacity, and they were used in beef patties at five treatments (negative control without extract, positive control with 0.01% butylated hydroxytoluene (BHT), 7.5% cold extract, 7.5% hot extract and 7.5% ultrasound‐assisted extract). Raw and cooked beef patties were tested at 0, 3, 6, 9 and 12 days of cold storage in aerobically packaged polyethylene containers regarding pH, oxidative stability, antioxidant capacity and microbial quality. While adding black rice extracts did not influence the proximate composition of raw samples (P &gt; 0.05), it slowed down the pH and lipid oxidation during storage and provided pH and thiobarbituric acid reactive substances (TBARS) stability in all final products. The BHT and treatments with extract indicated a higher 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) value than the negative control. Also, the incorporation of black rice extracts slightly retarded bacterial growth. These results suggest that the black rice extracts at 7.5% can be used effectively to protect beef patties from microbial spoilage and oxidation during cold storage for 12 days.

An effective means to improve the flavor quality of traditional fermented sour meat: The salt reduction strategy

The flavor formation of fermented meat products is significantly influenced by salt. In this study, the flavor analysis methods of electronic tongue and nose, gas chromatography-mass spectrometry, and liquid chromatography-mass spectrometry were utilized to explore the effect of salt content on the formation of sour meat flavor. The results demonstrated a significant decrease in pH value with the reduction of salt content (P < 0.05), while there was a significant rise in thiobarbituric acid reactive substances (TBARS) value associated with the decline in salt content (P < 0.05). Alcohols, aldehydes, and esters such as 1-octen-3-ol, 3-methyl-1-butanol, hexanal, heptanal, ethyl octanoate, ethyl heptanoate, etc. were considered to have significant contributions to the overall flavor of sour meat. The rapid accumulation of these aroma compounds under low-salt conditions was regarded as one of the key factors in the overall flavor enhancement of sour meat products. Additionally, the low-salt fermentation also promoted the accumulation of free amino acids and free fatty acids in sour meat products, thereby facilitating the formation of more complex aroma compounds. This study offers new technological ways to improve the conventional method of fermenting sour meat and offers theoretical justification for studies on salt reduction in conventionally fermented meat products.

Effects of X‐ray irradiation on pathogen inactivation, quality changes, and hydrocarbon profiles of pork cutlets

SummaryPork cutlets are susceptible to cross‐contamination with foodborne pathogens during processing. Food irradiation effectively improves food hygiene by eliminating microbes. We investigated the application of X‐ray irradiation (0.5–10 kGy) on pathogen inactivation (D10 value), quality changes [total aerobic bacteria (TAB), yeast and mould (Y&amp;M), total coliform (TC), colour, thiobarbituric acid reactive substance (TBARS), and pH], and the hydrocarbon profile of pork cutlets. D10 values of Escherichia coli O157:H7, Salmonella typhimurium, Listeria monocytogenes, and Staphylococcus aureus were 0.37, 0.62, 0.52, and 0.36 kGy, respectively. At least 3.10 kGy (5‐D10 values) is required to ensure the microbiological safety of pork cutlets. X‐ray irradiation dose‐dependently reduced all microbial counts, and up to 7 kGy had no adverse effects on colour, TBARS, and pH. Furthermore, 1,7‐hexadecadiene and 8‐heptadecene were potential markers for irradiated pork cutlets. X‐ray irradiation of up to 7 kGy is effective in improving hygiene levels while maintaining pork cutlet quality.

Study of Liposomes Containing Extract from the Leaves of Protium heptaphyllum (Aubl.) March in Animals Submitted to a Mutagenic Model Induced by Cyclophosphamide.

Cyclophosphamide (CPA) is an alkylating agent used as a chemotherapy agent in the treatment of cancer, but it has immunosuppressive effects. Protium heptaphyllum (P. heptaphyllum) is a plant rich in triterpenes and flavonoids, with some bioactive and therapeutic properties presented in the literature. Thus, the present study aimed to investigate the chemoprotective potential of P. heptaphyllum extract inserted into liposomes against oxidative damage chemically induced by CPA. Male Swiss mice received 1.5 mg/kg of P. heptaphyllum liposomes as a pre-treatment for 14 consecutive days (via gavage) and 100 mg/kg of CPA in a single dose (via intraperitoneal) on the 15th day. After the experimental period, blood and organ samples were collected for histopathological and biochemical analyses, including superoxide dismutase (SOD), glutathione peroxidase (GPx), catalase (CAT), glutathione S-transferase (GST), reduced glutathione (GSH), thiobarbituric acid reactive substances (TBARS), ascorbic acid (ASA), carbonyl protein, cytokine measurement, and micronucleus testing. The results showed that liposomes containing P. heptaphyllum extract have an antimutagenic effect against damage induced to DNA by CPA, and that they also protect against oxidative stress, as verified by the increase in the antioxidant enzymes SOD and GPx. The improvement in alkaline phosphatase and creatinine markers suggests a beneficial effect on the liver and kidneys, respectively. However, the depletion of GSH in the liver and brain suggests the use of antioxidants for the metabolism of molecules generated in these tissues. In general, these data show good prospects for the use of P. heptaphyllum liposomes as a cancer chemoprotective agent, as well as possible antioxidant action, conceivably attributed to the flavonoids present in the plant extract.

Effect of different protein sources on the meat quality of Złotnicka Spotted pigs with particular emphasis of slaughter body weight

Abstract The aim of the study was to determine the impact of protein feeding from Fabaceae plants and the final slaughter weight on the quality of meat of native Złotnicka Spotted pigs. The experiment was carried out on 96 fattening pigs (48 barrows and 48 gilts) of the Złotnicka Spotted breed. Animals were divided into 4 feeding groups: group A – control cereal-soybean mixture, and 3 experimental mixtures containing different types of domestic protein sources (groups B - lupin, C - faba beans and D - peas). All diets were isoproteic and isoenergetic within the fattening phase, i.e. grower and finisher. In addition, pigs were fattened to 3 different slaughter weights: 120, 130 and 140 kg. The type of protein had no effect on fattening and slaughter traits. These traits (feed intake [kg], gaily gain during fattening [g/day], mean backfat thickness [mm]) were influenced by the body weight of the pigs at slaughter (p&lt;0.01). It was found a statistically significant interaction effect between feeding group and body weight on the fat, the fatty acid profile of meat (longissimus lumborum) and on oxidative stability (thiobarbituric acid reactive substances - TBARS) of meat. Increasing the slaughter weight to 140 kg affects increasing the fat content (p&lt;0,05) of meat (longissimus lumborum) primarily in groups of pigs fed on cereal-soy mix (A) and faba beans (C). In addition, fat up to 140 kg and feeding with faba beans (C) and peas (D) has a beneficial effect by reducing the proportion of PUFA n-6/n-3 in meat (p&lt;0,05). Finally, the benefit of feeding pigs with faba beans (C) up to a slaughter weight of 140 kg is the reduction of TBARS of meat (p&lt;0,05). In conclusion, increasing the slaughter weight up to 140 kg and the use in the feed mixture of faba beans improves the nutritional value and oxidation durability of pork.

Development and Application of the Quality Index Method for Ice-Stored King Weakfish (Macrodon ancylodon).

The freshness of raw fish has become one of the industry's and consumers' main concerns regarding quality, safety, and shelf-life estimation. To determine the freshness of the king weakfish (Macrodom ancylodom), the quality index method (QIM) was employed for sensory analyses, along with the assessment of proximate composition, pH, total volatile bases (TVB-N), thiobarbituric acid reactive substances (TBARS), biogenic amines, fatty acids, texture, and microbiological parameters. The results show that the QIM obtained over the storage period exhibited a linear increase, ranging from 2 to 21 demerit points, with a high correlation (R2 = 0.9868) among the data. The microbiological results indicated an increase in the counts of psychrotrophic and mesophilic bacteria throughout the storage period. TVB-N values ranged from 11 to 28 mg/100 g, and TBARS values ranged from 0.235 to 0.298 mg MDA/kg when stored in ice. The presence of putrescine, cadaverine, spermidine, and toxic volatile compounds was a potential indicator of fish freshness. Based on the correlation between the methods considered indicators of freshness and quality, it can be concluded that the king weakfish maintains its commercial stability for up to 11 days when stored in ice.

Effects of Chemically and Green Synthesized Zinc Oxide Nanoparticles on Shelf Life and Sensory Quality of Minced Fish (Pangasius hypophthalmus).

The purpose of this study was to investigate the effect of chemically and green synthesized zinc oxide nanoparticles (ZnO-NPs) on the shelf life and sensory quality of fish meat. In this study, ZnO-NPs were synthesized by employing the colloidal chemistry (CZnO-NPs) and green synthesis (GZnO-NPs) methods, and they were also characterized to assess their morphology. The synthesized ZnO-NPs, ZnO, and zinc acetate (ZnA) were used for the preservation and fortification of fish (Pangasius hypophthalmus) meat at 20 mg/kg of Zn. In a six-day storage study at 4 °C, the fish samples were evaluated for their sensory attributes (color and odor), physicochemical quality (pH and total volatile base nitrogen), oxidative changes (thiobarbituric acid-reactive substances and peroxide value), and microbial loads at 0, 3, and 6 days of storage. The fortification of raw fish with the synthesized CZnO-NPs produced better sensory attributes (color and odor) and maintained a pH non-conducive to microbial growth throughout the entire storage period compared with the control, ZnO, and ZnA-fortified samples. The GZnO-NPs largely did not provide any added advantage over CZnO-NPs but sometimes responded better than the control, ZnO, and ZnA samples. Oxidative status and total volatile base nitrogen were lower for CZnO-NPs in refrigerated fish compared with the other treatments. The ZnO-NP-fortified fish had the lowest counts of total viable bacteria, coliforms, Staphylococcus spp., and Vibrio spp. Hence, the fortification of fish with synthesized CZnO-NPs is promising as a food additive to reduce microbial spoilage and lipid peroxidation of fish in storage.

Developmental toxicity and estrogenic activity of antimicrobial phenolic-branched fatty acids using in silico simulations and in vivo and in vitro bioassay.

Due to the growing safety and environmental concerns associated with biocides, phenolic-soy branched chain fatty acids (phenolic-soy BCFAs) are synthesized as new bio-based antimicrobial agents. Safety evaluation is essential before the wide adoption of these new antimicrobial products. This study was initiated to evaluate the safety of four phenolic-soy BCFAs (with phenol, thymol, carvacrol, or creosote branches). Methyl-branched iso-oleic acid, phenol, and creosote were included in the study as controls. In silico toxicity simulation tools predicted that the phenolic BCFAs had much higher toxicities to aquatic organisms than free phenolics did, while the opposite was predicted for rats. The developmental toxicity of four phenolic-soy BCFAs was assessed using an in vivo chicken embryonic assay. Results showed that creosote-soy BCFA had much lower mortality rates than creosote at the same dosages. Additionally, creosote-soy BCFA and methyl-branched iso-oleic acid induced minimal estrogenic activity in the concentration range of 10nM - 1µM. Carvacrol-soy BCFA treatments significantly increased (p < 0.05) oxidative stress levels with higher thiobarbituric acid reactive substances in the livers of chicken embryos. Altogether, the phenolic-soy BCFAs, especially creosote-soy BCFA, reported in this study are potentially promising and safer bio-based antimicrobial products.

Tilapia gelatin films by incorporating metal-polyphenol network formed by procyanidin and zinc ion for pork preservation

There is a lack of information about the application of metal polyphenol networks (MPN) in the food industry nowadays. Herein, the MPN was prepared by procyanidin (PC) and zinc ion (Zn2+), and introduced into tilapia gelatin films. The MPN-modified films showed broader thickness, higher UV-Vis light barrier property, and lower water sensitivity and water vapor property than PC-modified films. When the molar ratio of Zn2+ to PC being 3:8, the incorporation of MPN induced the highest tensile strength of films reaching 82.47 MPa, good activity against oxidation, and improved inhibition activity to Staphylococcus aureus and Escherichia coli. The MPN-modified gelatin films could suppress the bacteria growth, and attenuate the generation of total volatile basic nitrogen and thiobarbituric acid reactive substances, causing the shelf life of pork extended by five and three days compared with the control and PC-modified films, respectively. The results suggested that MPN provided great potential in the application of food packaging.

Cyanide content, nutrient composition, physicochemical properties and sensory quality of flaxseed oil bodies prepared from flaxseeds (Linum usitatissimum L.) treated with different heat treatment methods

Flaxseeds (Linum usitatissimum L.) were pre-treated with different heat treatment methods including steaming (100 °C for 10 min, 20 min or 30 min), roasting (120 °C for 10 min, 20 min or 30 min) and microwave (560 W for 1 min, 2 min or 3 min). Flaxseed oil bodies were prepared from the flaxseeds with and without heat treatment, and the cyanide content, yield rate, nutritional composition, physico properties, rheological behavior, and sensory characteristic were evaluated. These three types of heat treatment methods could effectively reduce the content (1.87–13.98 mg/kg) of toxic cyanide in flaxseed oil bodies. In addition, compared with the flaxseed oil bodies in steaming and roasting treated groups, the flaxseed oil bodies in microwave treated group exhibited higher yield rate (36.37–39.71 %), lower level of lipid oxidation (peroxide value, 6.10–7.10 mmol/kg lipid; thiobarbituric acid reactive substances, 1.99–2.20 mg MDA/kg lipid), higher content of polyunsaturated fatty acids (PUFAs, 63.33–64.22 %), better viscoelasticity, and better appearance color. Therefore, microwave treatment at 560 W with less than 3 min is a suitable preheating method of flaxseeds, thus improving the quality of the obtaind oil bodies.

Gelatin-kappa-carrageenan-based edible film incorporated with ethanol extracts from Premna microphylla Turcz leaves for preservation of sailfish fillets

This study proposes to develop edible films (EF) by modification of gelatin/kappa (κ)-carrageenan (KCAR) as a base formulation while incorporating the Premna microphylla Turcz leaf (PMTL) extracts. PMTLs were extracted via distilled water or 95% ethanol (1:20 ratio, w/v) to investigate the content of bioactive substances and evaluate their antioxidant and antimicrobial capacities. The PMTL ethanol extract (PEE) showed satisfactory antimicrobial and antioxidant performance compared to the water extract (PWE). Therefore, different ratios of PEE (0, 5, 10, and 15%) were incorporated into the basic formulation of EF supplemented with the plasticizing agent glycerol (0.5 and 1%) to prolong the shelf-life of sailfish fillets (SF). Incorporating PEE into EF formulations may change the color from transparent to yellow-green, which improves EF's moisture content, solubility, swelling degree, and hydrophilicity. PEE's total phenolic content (TPC) and total flavonoid content (TFC) provided EF with antioxidant capacity, causing EF with predictable mitigation of sharp variation in pH, total plate count, thiobarbituric acid reactive substances (TBARS) value, and histamine content during the storage period of SF (12 days at 4 °C). Altogether, this study indicated that EFs manufactured by PEE would be potential candidates for application in food preservation to improve food safety.

Biomarkers of oxidative stress, biochemical changes, and the activity of lysosomal enzymes in the livers of rainbow trout (Oncorhynchus mykiss Walbaum) vaccinated against yersiniosis before a Yersinia ruckeri challenge

Abstract Introduction This study aimed to evaluate biomarkers of oxidative stress (2-thiobarbituric acid reactive substances, aldehyde and ketone derivatives of oxidatively modified proteins and total antioxidant capacity), the activity of antioxidant enzymes (superoxide dismutase, catalase, glutathione reductase and glutathione peroxidase), that of lysosomal enzymes (alanyl aminopeptidase, leucyl aminopeptidase, β-N-acetylglucosaminidase and acid phosphatase) and changes in biochemical parameters (alanine aminotransferase, aspartate aminotransferase, de Ritis ratio, lactate dehydrogenase activity, lactate and pyruvate levels and their ratio) in the liver tissue of fish that were vaccinated against enteric redmouth disease and challenged with its causative agent, the bacterium Yersinia ruckeri. Material and Methods The vaccine was administered orally to trout, some of which were challenged with Y. ruckeri 61 days later. For comparison, unvaccinated and unchallenged trout and unvaccinated and challenged trout were also evaluated. Results In the unvaccinated fish, infection with Y. ruckeri disrupted the pro-oxidant/antioxidant balance, led to a significant increase in lipid peroxidation and oxidative modification of proteins, decreased total antioxidant capacity and significantly increased the activity of lysosomal enzymes. In vaccinated fish, the Y. ruckeri challenge increased the activity of glutathione-related enzymes and decreased lipid peroxidation, anaerobic metabolism and the activity of lysosomal enzymes in fish livers relative to the unvaccinated and challenged group. In contrast, these parameters increased after the Y. ruckeri challenge in unvaccinated trout relative to those in the untreated group. Conclusion Vaccination exerted a protective effect during the Y. ruckeri challenge and had no adverse effect on fish livers.

EFFECT OF SUBZERO STORAGE ON THE QUALITY OF MUTTON FROM SHEEP AND GOATS IN D.I KHAN DISTRICT, KHYBER PAKHTUNKHWA

Mutton is widely recognized for its excellent nutritional value, containing essential components such as proteins, vitamins, and minerals. The objective of this research was to investigate the effects of subzero storage on the freshness and quality of mutton. To evaluate the attributes of frozen and stored mutton, we employed fresh control samples that underwent standard freezing procedures at -18°C. Determining the quality and freshness of the product required the evaluation of numerous parameters over a five-month storage period. Drip loss (comprising boiling and thawing loss), water-holding capacity (WHC), texture profile analysis (TPA), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen encompassed these parameters. Temperature influenced leak loss and water holding capacity (WHC), with severe freezing resulting in a reduction in moisture loss during frozen storage in comparison to standard freezing conditions. Extremely low-temperature freezing and subsequent storage of lamb resulted in a notable enhancement in tenderness when compared to standard freezing conditions. More precisely, sheep that underwent freezing at temperatures below -60℃ exhibited a tenderness akin to that of recently slaughtered mutton. Following a five-month period, frozen samples of mutton exhibited no indications of lipid oxidation, irrespective of temperature. The storage temperature of the samples, nevertheless, had an impact on the TVBN (total volatile basic nitrogen) concentration. In conclusion, our research indicates that mutton can maintain its freshness for a period of five months through the utilization subzero temperatures. A temperature of -60℃ is determined to be the most favorable condition for freezing and storing frozen mutton, taking into account both economic and qualitative considerations.

Effects of slurry ice treatment on the physicochemical changes and proteome of large yellow croaker (Larimichthys crocea)

Large yellow croaker (Larimichthys crocea) is susceptible to oxidative denaturation during storage. This work is to investigate the quality alterations by analyzing its physicochemical changes and proteomics throughout preservation under refrigeration, frozen, and slurry ice (SI) conditions. Results revealed that the freshness of large yellow croaker, as evaluated by indicators such as total volatile basic nitrogen, total viable count, and thiobarbituric acid reactive substances, was well maintained while stored in the SI group. Meanwhile, the water distribution in the muscle tissue of group SI exhibited slower fluctuations, thereby preserving the integrity of fish muscle cells. Based on label-free proteomic analysis, a considerable downregulation was observed in the mitogen-activated protein kinase (MAPK) signaling pathway, indicating that SI decelerated this metabolic pathway and effectively delayed the deterioration of muscle. Therefore, the application of SI provides potential for maintaining the quality stability of large yellow croaker.

Growth Performance, Meat Quality, and Lipid Oxidation in Pigs’ Fed Diets Containing Grape Pomace

Grape pomace is a winery byproduct that is rich in polyphenols with antioxidant capacity. This study investigated the effect of 0, 5, and 10% inclusion of dehydrated grape pomace (DGP) in finishing pig diets on the growth performance, carcass traits, fatty acid profile, fresh meat quality, and fat stability of a local pig genotype. A total of 36 pigs, 18 barrows, and 18 gilts (83.23 ± 6.03 kg and 132.1 ± 5.6 days old) were allotted in a randomized block design considering the initial weight (block) within sex, with six replicates of each sex per treatment. Including DGP in the diets did not affect daily weight gain or the feed-to-gain ratio; however, daily feed intake increased linearly (p &lt; 0.05) and backfat thickness at the last rib, backfat thickness at the first sacral vertebrae, P2 backfat thickness, fat area, and the percentage of lean meat decreased linearly (p &lt; 0.05) in pigs. The inclusion of DGP in pig diets did not affect the antioxidant potential evaluated by thiobarbituric acid-reactive substances in mini hamburgers or the quality characteristics of fresh meat, except for intramuscular fat (EE). The dietary inclusion of DGP linearly increased (p &lt; 0.05) EE, saturated fatty acids, monounsaturated fatty acids, and Σω-3 and reduced the ω-6:ω-3 ratio in a linear way (p &lt; 0.05) in the loin of pigs. We concluded that it is feasible to include up to 10% of DGP in pig diets without affecting growth performance, but carcass quality may be impaired due to increased adiposity. Furthermore, meat quality can be improved by increasing intramuscular fat and ω-3 fatty acid content, but fat stability is not affected when DGP is included at up to 10% of the diet for 49 days prior to slaughter.