Antioxidant status, meat oxidative stability and quality characteristics of lambs fed with hesperidin, naringin or <i>α</i>‐tocopheryl acetate supplemented diets

Simitzis, Panagiotis; Charismiadou, M.; Goliomytis, Michael; Charalambous, A.; Ntetska, Ina; Giamouri, Elisabeth; Deligeorgis, Stelios G.

doi:10.1002/jsfa.9193

Cited by 37 publications

(31 citation statements)

References 34 publications

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“…Citrus flavonoids may prolong the shelf life of eggs, appear to possess anti-inflammatory properties and could improve the yolk color without having any side effects on the performance or egg quality traits [9]. Citrus purified bioactive compounds have also been shown to improve the anti-oxidant capacity of plasma and meat in sheep [13]. Our own studies have shown that CE improved the anti-oxidant capacity and immune function of piglets [14].…”

Section: Introductionmentioning

confidence: 99%

Citrus Extract Improves the Absorption and Utilization of Nitrogen and Gut Health of Piglets

Cui

Tian

Wang

et al. 2020

Animals

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The purpose of this study was to investigate the effects of citrus extract (CE) on plasma free amino acids, intestinal morphology and enzymes activity, fecal nitrogen and phosphorus emissions in piglets. The experiment was performed on 144 weaned piglets (Duroc × Landrace × Large White) divided into three groups. Control (CON), fed a basic diet; Antibiotic (ANTI), fed a basic diet supplemented with 75 g/t chlortetracycline; Citrus extract (CE), fed a basic diet supplemented with 300 mL/t CE. The albumin content of the CE group was significantly higher than the CON group. Compared with the CON and ANTI groups, the CE group had increased concentrations of plasma total essential amino acids and threonine. Compared with the CON group, CE increased the α-aminoadipic acid concentration, while compared with ANTI group, it increased the 3-methylhistidine concentration. Compared with the CON group, the crypt depth of duodenum, jejunum and ileum decreased, and the ratio of villus height to crypt depth of ileum increased in the ANTI and CE groups. CE increased the activity of alkaline phosphatase and lipase in duodenum, and the activity of alkaline phosphatase and trypsin in jejunum. In brief, CE improved the absorption and utilization of nitrogen, intestinal morphology and digestive enzymes activity.

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Section: Introductionmentioning

confidence: 99%

Citrus Extract Improves the Absorption and Utilization of Nitrogen and Gut Health of Piglets

Cui

Tian

Wang

et al. 2020

Animals

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“…Naringin supplementation also enhanced T-AOC capacity and SOD ability, and decreased serum MDA level in laying hens (Lien et al, 2008). In lambs, supplementation with naringin (2.5 g/kg) significantly reduced MDA levels of plasma and meat MDA levels stored at 4°C for up to 8 days (Simitzis et al, 2019). Bodas et al (2012) reported that the antioxidant status of liver was improved when lambs were fed diets supplemented with 1.5 g/kg naringin, but the oxidative stability of the meat did not seem to be significantly affected.…”

Section: Discussionmentioning

confidence: 90%

Naringin supplementation affects performance, carcass traits, meat quality and oxidative stability of finishing pigs

Wang¹,

Wang²,

Qi³

et al. 2020

SA J. An. Sci.

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Naringin is a major flavanone derivate that has many important biological functions in animals. However, its effect on pigs is unknown. The aim of this study was to investigate the effect of naringin supplementation on performance, carcass traits, meat quality and oxidative stability in finishing pigs. Ninety-six pigs, with an average initial body weight of 66.2 ± 0.63 kg, were randomly divided into four groups. One group was fed a basal diet without supplementation (control), and the three others were fed diets supplemented with 0.5, 1.0 or 1.5 g naringin /kg DM of feed for 50 days. Each treatment was replicated six times with four pigs per replicate. Feed and water were available ad libitum. The 0.5 g/kg naringin treatment group had an improved loin eye muscle area, reduced serum triglycerides and were leaner compared with the other groups. Pigs in the 1.5 g/kg naringin treatment had higher pH45min values and inosine monophosphate concentrations, and lower MyHC IIb mRNA expression in muscle than the other groups. MyHC IIa mRNA expression was significantly up-regulated in all naringin-supplemented diet groups. Naringin significantly increased superoxide dismutase (SOD) activity and total anti-oxidative capacity in meat, as well as SOD and glutathione peroxidase activity in the liver. These results indicate that the dietary addition of naringin at 0.5 g/kg improved carcass characteristics, while 1.5 g/kg improved the oxidative stability and pork quality in finishing pigs. Keywords: antioxidant capacity; carcass characteristics; naringin-supplemented diets; pork quality

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“…For example, dietary rumen-protected betaine supplementation was shown to increase the average daily gain and antioxidant status of muscle in male Hu sheep [7]. Also, according to PE Simitzis, MA Charismiadou, M Goliomytis, A Charalambous, I Ntetska, E Giamouri and SG Deligeorgis [5], incorporation of avonoids in sheep diets improved plasma and meat antioxidant capacity. Growth performance and carcass trait were also affected by dietary inulin supplementation [8].…”

Section: Introductionmentioning

confidence: 96%

“…Therefore, improving the meat quality of feed lots sheep has attracted worldwide attention. Previous research has reported that diet nutrition had an effect on meat quality of sheep [3][4][5][6].…”

Section: Introductionmentioning

confidence: 99%

Dietary Linseed Supplementation Improves Meat Quality of Sheep by Altering Muscle Fiber Characteristics and Antioxidative Capacity

Hou

Liu

Zhao

et al. 2020

Preprint

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Background: In ruminants, due to the hydrogenation of the rumen, muscles contain a large amount of saturated fatty acids (SFA), which have a negative effect on meat quality. Linseed as a common oil crop which is rich in polyunsaturated fatty acid (PUFA), it affected the deposition of PUFA. Unfortunately, PUFA can exert a negative influence on the oxidative stability of meat. Fortunately, linseed is not only rich in PUFA, but also rich in phenols, which are a good source of antioxidants. Therefore, linseed may be can serve as an effective feed additive to improve meat quality of sheep. The aim of this investigation was to establish the effects of dietary linseed supplementation on carcass traits, meat quality, muscle fiber characteristics and antioxidative capacity of sheep. Results: Results of this study indicated that linseed supplementation significantly increased the loin-eye area, crude protein and ash. Reduced pH24h, L* and shear force. Moreover, linseed supplementation affected the relative content and enriched the kinds of volatile flavor substances. Increased mRNA expression of MyHC I and MyHC IIx, and a decrease in cross-sectional area (CSA) and muscle fiber diameter was also observed. Additional changes included enhanced activity of succinic dehydrogenase (SDH), decreased activity of lactate dehydrogenase (LDH), increased total antioxidative capacity (T-AOC) activity. The mRNA expression of glutathione peroxidase (GSH-PX) and catalase (CAT) were increased while malondialdehyde (MDA) decreased. Conclusions: The results suggest that linseed is an effective feed additive in improving meat quality. The underlying mechanism(s) for its effectiveness may be partly due to a change in muscle fiber characteristics and antioxidative capacity.

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

Abstract: Incorporation of flavonoids in sheep diets resulted in an improvement of plasma and meat antioxidant capacity. © 2018 Society of Chemical Industry.

Cited by 37 publications

References 34 publications

Citrus Extract Improves the Absorption and Utilization of Nitrogen and Gut Health of Piglets

Citrus Extract Improves the Absorption and Utilization of Nitrogen and Gut Health of Piglets

Naringin supplementation affects performance, carcass traits, meat quality and oxidative stability of finishing pigs

Dietary Linseed Supplementation Improves Meat Quality of Sheep by Altering Muscle Fiber Characteristics and Antioxidative Capacity

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