Antioxidant status and odour profile in fresh beef from pasture or grain-fed cattle

Descalzo, Adriana María; Rossetti, Luciana; Grigioni, G.; Irurueta, M.; Sancho, Ana María; Carrete, J.; Pensel, Norma Ana

doi:10.1016/j.meatsci.2006.07.015

Cited by 112 publications

(87 citation statements)

References 25 publications

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“…Again, the LL from the PF group showed a higher FRAP value compared with that from the GF group ('3.99%; PB0.05). In accordance with previous studies, Descalzo et al (2007) found that beef from pasture-fed cattle had a higher FRAP value than concentrate-fed cattle, along with enhanced content of antioxidants. According to Luciano et al (2011), tanninrich plants enhanced the FRAP of lamb meat, and there was a positive correlation between the total phenolics contents and FRAP values.…”

Section: Ferric Reducing Antioxidant Powersupporting

confidence: 92%

“…Green pasture is a good resource for antioxidants such as gallate, catechin, and tocopherol. These substances can transfer into muscle and improve beef color stability by enhancing the muscle's antioxidant status (Nam and Ahn 2003), by strengthening myoglobin resistance to oxidation (Luciano et al 2011), and by reducing some major oxidation markers (Descalzo et al 2007). For instance, pasture intake can enhance the content of antioxidants in muscle and improve the meat's oxidative stability (Houben et al 2000;Realini et al 2004;Faustman et al 2010).…”

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confidence: 99%

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Color stability and antioxidant capacity of yak meat as affected by feeding with pasture or grain

et al. 2015

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-R. 2015. Color stability and antioxidant capacity of yak meat as affected by feeding with pasture or grain. Can. J. Anim. Sci. 95: 189Á195. The objective of the present study was to analyze the effect of pasture or grain on color stability and antioxidant capacity of M. longissimus lumborum (LL) from pasture-fed (PF) or grain-fed (GF) yaks. The color stability and metmyoglobin percentage (MetMb%) were determined during 9 d of aerobic refrigerated storage. The antioxidant capacity was estimated by the total phenolics content, Trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power (FRAP). Compared with the GF group, the LL from the PF group showed significantly (PB0.05) higher redness (a* values), with lower decline rate in a* values (PB0.05) over 1 to 7 d of refrigerated storage. The LL from the PF group had a significantly (PB0.05) lower metmyoglobin accumulation rate. At the end of storage, the muscle's MetMb% of the PF and GF group were 46.33 and 56.66%, respectively. The PF group showed significantly higher total phenolics content ('23.94%; PB0.05) in muscles, resulting in greater TEAC and FRAP, which were 24.81 and 3.99% higher than the GF group (PB0.05), respectively. In conclusion, the pasture enhanced antioxidant capacity of yak meat and contributed to improve the meat color stability.Key words: Yak meat, color stability, Antioxidant capacity, phenolics, pasture, grain Chen, C., Han, L., Yu, Q.-L. et Li, R.-R. 2015. La stabilite´de couleur et la capacite´antioxydante de la viande de yak selon une alimentation au paˆturage ou aux grains. Can. J. Anim. Sci. 95: 189Á195. L'objectif de la pre´sente e´tude e´tait d'analyser les effets de l'alimentation au paˆturage ou aux grains sur la stabilite´de couleur et la capacite´antioxydante du muscle M. longissimus lumborum (LL) chez les yaks nourris au paˆturage (PF Á « pasture-fed ») ou aux grains (GF Á « grain-fed »). La stabilite´de couleur et le pourcentage de metmyoglobine (MetMb%) ont e´te´de´termine´s durant 9 jours d'entreposage re´frige´re´en conditions ae´robiques. La capacite´antioxydante a e´te´estime´e par de´termination des contenus totaux en compose´s phe´noliques, capacite´antioxydante e´quivalente Trolox (TEAC Á « Trolox equivalent antioxidant capacity »), et la puissance antioxydante de re´duction ferrique (FRAP Á « ferric reducing antioxidant power »). Par rapport au groupe GF, le LL du groupe PF de´montrait une rougeur (a* values) significativement plus e´leve´e (PB0,05), avec plus faible taux de de´clin de a* values (PB0,05) au cours des jours 1 a`7 d'entreposage re´frige´re´. Le LL du groupe PF avait un taux d'accumulation de metmyoglobine significativement plus bas (PB0,05) a`la fin de la pe´riode d'entreposage, le MetMb% des muscles des groupes PF et GF e´taient de 46,33 % et 56,66 %, respectivement. Le groupe PF avait une plus forte teneur en compose´s phe´noliques ('23,94 %; PB0,05) dans les muscles, ce qui se soldait par de plus grandes valeurs de TEAC et de FRAP, qui e´taient de 24,81 % et 3,99 % plus e´leve...

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Section: Ferric Reducing Antioxidant Powersupporting

confidence: 92%

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confidence: 99%

Color stability and antioxidant capacity of yak meat as affected by feeding with pasture or grain

et al. 2015

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“…Antioxidant capacity of unprocessed meat samples, potatoes and edible oils was mostly determined by the electron transfer (ET)-based methods such as ABTS (2,2′-azinobis(3-ethylbenzothiaziline-6-sulfonate) (Ševčík et al 2009;Moñino et al 2008;Sacchetti et al 2008;Descalzo et al 2007;Descalzo and Sancho 2008;Lachman et al 2009;Pellegrini et al 2001;Teow et al 2007), DPPH (2,2′-diphenyl-1-picrylhydrazyl) (Ševčík et al 2009;Tuberoso et al 2007;Moñino et al 2008;Lachman et al 2009;Teow et al 2007;Blessington et al 2010;Chiou et al 2009; Kalantzakis et al 2006;Silva et al 2010;Valavanidis et al 2004) and FRAP (ferric reducing antioxidant power) (Szydłowska-Czerniak et al 2008a, b;Moñino et al 2008;Descalzo et al 2007;Descalzo and Sancho 2008;Lachman et al 2009;Cheung et al 2007;López-López et al 2009). Also, Folin-Ciocalteu (FC) reagent was used for the determination of total phenolic compounds and other reducing species in unprocessed and processed vegetable oils, meats and potatoes (Ševčík et al 2009;Szydłowska-Czerniak et al 2008a, b;Jung et al 2010;Pellegrini et al 2001;Teow et al 2007;Blessington et al 2010;Kalantzakis et al 2006;Silva et al 2010;Valavanidis et al 2004;Farhoosh et al 2009).…”

Section: Introductionmentioning

confidence: 99%

Determination of Antioxidant Capacity of Unprocessed and Processed Food Products by Spectrophotometric Methods

2011

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Two electron transfer (ET) reaction-based methods, ferric reducing antioxidant power (FRAP) and Folin-Ciocalteu (FC) reducing capacity, were used for the determination of total antioxidant capacity of vegetable oils (rapeseed, palm and extra virgin olive oils), meat samples (poultry and pork) and potatoes before and after the frying process under domestic frying conditions. Before frying, potatoes had the highest FRAP value (276.7 μmol Trolox/100 g), whereas extra virgin olive oil revealed the highest FolinCiocalteu Index (FCI=443.2 μmol Trolox/100 g). Antioxidant capacity of methanolic extracts of raw meat (9.0-9.4 μmol Trolox/100 g and 135.7-160.1 μmol Trolox/100 g for FRAP and FC methods, respectively) was lower than FRAP (133.4-149.6 μmol Trolox/100 g) and FCI (156.2-443.2 μmol Trolox/100 g) of unheated rapeseed and extra virgin olive oils. However, antioxidant capacity of the studied food samples changed after frying process. Positive correlations (correlation coefficients ranged between 0.5742 and 0.9942) were found between the two analytical methods used to determine the antioxidant capacity of unprocessed and processed food products. The results of principal component analysis (PCA) indicate that there are differences between total amounts of antioxidants in raw and fried food products.

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“…For instance, Descalzo et al (2007), found that the muscle from the cattle raised on pasture had a higher overall antioxidant status, in terms of FRAP values, than meat from the grain-fed animals. Furthermore, using the same lambs in the present study, Luciano et al (2012) showed an improved oxidative stability of the muscle from lambs raised on pasture.…”

Section: Discussionmentioning

confidence: 99%

Antioxidant effects of ryegrass phenolics in lamb liver and plasma

Luciano

Vasta

Gibson

et al. 2014

Animal

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Sixteen lambs were divided into two groups and fed two different diets. Eight lambs were stall-fed with a concentrate-based diet (C), and the remaining eight lambs were allowed to graze on Lolium perenne (G). The antioxidant status was measured in the liver and plasma samples before and after solid-phase extraction (SPE) to probe the antioxidant effects that grass phenolic compounds may have conferred onto the animal tissues. The liver and plasma samples from grass-fed lambs displayed a greater antioxidant capacity than the tissues from C lamb group, but only if samples had not been passed through SPE cartridges. Finally, the feed and animal tissues, which had been purified by SPE, were analysed by liquid chromatography combined with mass spectrometry (LC-MS) to identify phenolic compounds present in L. perenne and to evaluate the results from the antioxidant assays. It would appear that the improvement of the antioxidant capacity of lamb liver and plasma from lambs fed ryegrass was not related to the direct transfer of phenolic compounds from grass to the animal tissues.

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Antioxidant status and odour profile in fresh beef from pasture or grain-fed cattle

Cited by 112 publications

References 25 publications

Color stability and antioxidant capacity of yak meat as affected by feeding with pasture or grain

Color stability and antioxidant capacity of yak meat as affected by feeding with pasture or grain

Determination of Antioxidant Capacity of Unprocessed and Processed Food Products by Spectrophotometric Methods

Antioxidant effects of ryegrass phenolics in lamb liver and plasma

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