Dietary flaxseed and turmeric is a novel strategy to enrich chicken meat with long chain ω-3 polyunsaturated fatty acids with better oxidative stability and functional properties

Kumar, Faneshwar; Tyagi, Praveen K.; Mir, Nasir Akbar; Dev, Kapil; Begum, Jubeda; Biswas, Avishek; Sheikh, Sheema; Tyagi, Pramod K.; Sharma, Dinesh K.; Sahu, Bharti; Biswas, Ashim Kumar; Deo, Chandra; Mandal, A.B.

doi:10.1016/j.foodchem.2019.125458

Cited by 39 publications

(67 citation statements)

References 38 publications

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“…According to these results, the addition of high amounts of PSK flour to the meatballs may cause some health problems. Also, the PUFA/SFA ratio is an important health index of foods (Kumar et al, 2020). Especially, high values of PUFA/SFA are important to preclude the risk of cardiovascular disease and the recommended "healthy" ratio is above 0.4 (Wood et al, 2004).…”

Section: Health Indices Of Beef Meatballsmentioning

confidence: 99%

Physicochemical properties of pumpkin ( Cucurbita pepo L.) seed kernel flour and its utilization in beef meatballs as a fat replacer and functional ingredient

Öztürk

Turhan

2020

J Food Process Preserv

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In this study, the physicochemical properties of pumpkin seed kernel (PSK) flour were assayed and used as a fat replacer and functional ingredient in meatballs. Five different meatball formulations were prepared with 0%, 3%, 6%, 9%, and 12% replacement of beef fat with PSK flour. The PSK flour had high protein, oil, and oleic and linoleic acids, but low dietary fiber content. The treatment of PSK flour altered the proximate composition of the meatballs and reduced the fat content by about 9%–27%. The addition of PSK flour improved the cooking loss, hardness, fatty acid profile, polyunsaturated fatty acids/saturated fatty acids ratio, and thrombogenic and atherogenic indexes of meatballs, but negatively affected redness and n−6/n−3 ratio. Also, the addition of PSK flour decreased sensory scores, but the overall acceptability scores of meatballs with 3% PSK flour were close to the control. In conclusion, the inclusion of 3% PSK flour could be recommended with minimal compositional and sensory changes as a fat replacer and functional ingredient in beef meatballs. Practical applications Pumpkin seed kernel (PSK) flour can be considered as a potential source of important nutrients for food enrichment due to its high protein (31.96%), oil (49.87%), oleic (44.78%), and linoleic acid (39.40%) content. The addition of PSK flour to beef meatballs improves the cooking loss, hardness, fatty acid profile, polyunsaturated fatty acids/saturated fatty acids ratio, and thrombogenic and atherogenic indexes and reduces the fat content of the products. PSK flour can be used up to 3% for the production of beef meatballs.

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Section: Health Indices Of Beef Meatballsmentioning

confidence: 99%

Physicochemical properties of pumpkin ( Cucurbita pepo L.) seed kernel flour and its utilization in beef meatballs as a fat replacer and functional ingredient

Öztürk

Turhan

2020

J Food Process Preserv

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“…The health lipid indices were measured considering the ratios of n-6/n-3, MUFA/SFA, UFA/SFA, and PUFA/SFA, and thrombogenic indices (TI), atherogenic indices (AI), and hypocholesterolemic to hypercholesterolemic ratio (h/H ratio). The AI, TI, and h/H ratio were estimated according to the following equations [13]: TI = SFA/(0.5 × MUFA + 0.5 × n-6 PUFA + 3 × n-3 PUFA + n-3/n-6), AI = (4 × C14:0 + C16:0)/UFA, and h/H = (C18:1 + PUFA)/(C14:0 + C16:0).…”

Section: Estimation Of Health Lipid Indicesmentioning

confidence: 99%

Effects of Supplementation of Microalgae (Aurantiochytrium sp.) to Laying Hen Diets on Fatty Acid Content, Health Lipid Indices, Oxidative Stability, and Quality Attributes of Meat

Liu

Jiang

et al. 2020

Foods

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The present study is conducted to investigate the effects of dietary docosahexaenoic acid (DHA)-rich microalgae (MA, Aurantiochytrium sp.) on health lipid indices, stability, and quality properties of meat from laying hens. A total of 450 healthy 50-wk-old Hy-Line Brown layers were randomly allotted to 5 groups (6 replicates of 15 birds each), which received diets supplemented with 0, 0.5, 1.0, 1.5, and 2.0% MA for 15 weeks. Fatty acid contents and quality properties of breast and thigh muscles from two randomly selected birds per replicate (n = 12) were measured. The oxidative stability of fresh, refrigerated, frozen, and cooked meat was also determined. Results indicated that supplemental MA produced dose-dependent enrichments of long-chain n-3 polyunsaturated fatty acids (n-3 LC-PUFA), predominantly DHA, in breast and thigh muscles, with more health-promoting n-6/n-3 ratios (1.87–5.27) and favorable lipid health indices (p < 0.05). MA supplementation did not affect tenderness (shear force) and color (L*, a*, and b* values) of hen meat nor muscle endogenous antioxidant enzymes and fresh meat oxidation (p > 0.05). However, the n-3 LC-PUFA deposition slightly increased lipid oxidation in cooked and stored (4 °C) meat (p < 0.05). In conclusion, MA supplementation improves the nutritional quality of hen meat in terms of lipid profile without compromising meat quality attributes. Appropriate antioxidants are required to mitigate oxidation when such DHA-enriched meat is subjected to cooking and storage.

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“…The recovery of its final by-product, flaxseed meal, resulting from flaxseed oil extraction, is a solution for livestock feed and ingredients in many food products [9], but also for the sustainable development of flaxseed production [10]. Flaxseed meal is used in broiler diets as a valuable feed ingredient to enrich meat in PUFA n − 3 [11], but there is a certain limitation. The quality and shelf life of broiler meat are determined by lipid oxidation, and the result of this process is reflected in the decrease in nutritional value, flavor, texture, consistency and color.…”

Section: Introductionmentioning

confidence: 99%

Effects of Grape Seed Oil Supplementation to Broilers Diets on Growth Performance, Meat Fatty Acids, Health Lipid Indices and Lipid Oxidation Parameters

et al. 2021

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The purpose of this study was to evaluate the effects of grape seed oil (GSO) supplementation to broilers fed polyunsaturated fatty acids (PUFA)-enriched diets on growth performance, color, texture, fatty acid content and lipid peroxidation of meat. The 4-week feeding trial was conducted on 120 Cobb 500 broilers, assigned to three groups and housed in an experimental hall on permanent wood shaves litter. GSO was tested as source of natural antioxidants at different levels, 0% (GSO0, control), 1.5% (GSO1.5) and 3% (GSO3) in the presence of 4% flaxseed meal (FSM) in a completely randomized design. The results show that at the end of the experiment (42 days) the GSO supplementation had no effect (p < 0.05) on productivity parameters, except the final weight which was improved in GSO3 compared to GSO. The thigh meat color indicated a higher degree of lightness (p < 0.05), but the meat texture was not influenced (p < 0.05) by the new tested diets. The GSO diets increased (p < 0.05) the saturated fatty acid (SFA) content and decreased the PUFA content in the thigh meat. Thigh meat samples from GSO treatments had significantly (p < 0.05) improved oxidative stability. In the breast meat only the concentration of thiobarbituric acid-reactive substances (TBARS) decreased (p < 0.05). It is concluded that the GSO significantly improved the thigh meat oxidative stability.

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Dietary flaxseed and turmeric is a novel strategy to enrich chicken meat with long chain ω-3 polyunsaturated fatty acids with better oxidative stability and functional properties

Cited by 39 publications

References 38 publications

Physicochemical properties of pumpkin ( Cucurbita pepo L.) seed kernel flour and its utilization in beef meatballs as a fat replacer and functional ingredient

Physicochemical properties of pumpkin ( Cucurbita pepo L.) seed kernel flour and its utilization in beef meatballs as a fat replacer and functional ingredient

Effects of Supplementation of Microalgae (Aurantiochytrium sp.) to Laying Hen Diets on Fatty Acid Content, Health Lipid Indices, Oxidative Stability, and Quality Attributes of Meat

Effects of Grape Seed Oil Supplementation to Broilers Diets on Growth Performance, Meat Fatty Acids, Health Lipid Indices and Lipid Oxidation Parameters

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