Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids

Luciano, Giuseppe; Pauselli, Mariano; Servili, Maurizio; Mourvaki, Evangelia; Serra, Andrea; Monahan, Frank J.; Lanza, Massimiliano; Priolo, Alessandro; Zinnai, Angela; Mele, Marcello

doi:10.1016/j.meatsci.2012.11.033

Cited by 91 publications

(98 citation statements)

References 56 publications

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“…Similar results were reported by Dal Bosco et al (2012). The effect of olive cake polyphenols on the oxidative stability of lamb meat has been reported in a previous paper (Luciano et al, 2013).…”

Section: Resultssupporting

confidence: 90%

The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition

Mele

Serra

Pauselli

et al. 2014

Animal

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The aim of the present study was to evaluate the effect of the inclusion of stoned olive cake and rolled linseed in a concentratebased diet for lambs on the fatty-acid composition of polar and non-polar intramuscular lipids of the longissimus dorsi muscle. To achieve this objective, 32 Appenninica lambs were randomly distributed into four groups of eight lambs each and were fed conventional cereal-based concentrates (diet C); concentrates containing 20% on a dry matter (DM) basis of rolled linseed (diet L); concentrates containing 35% DM of stoned olive cake (diet OC); and concentrates containing both rolled linseed (10% DM) and stoned olive cake (17% DM; diet OCL). The concentrates were administered together with grass hay at a 20 : 80 forage : concentrate ratio. Growing performances and carcass traits were evaluated. The fatty-acid composition was analysed in the total intramuscular lipids, as well as in the polar and neutral lipids. The average feed intake and the growth performance of lambs were not affected by the dietary treatments, as a consequence of similar nutritional characteristics of the diets. The inclusion of rolled linseed in the L and OCL diets increased the content of C18:3 n-3 in intramuscular total lipids, which was threefold higher in meat from the L lambs and more than twofold higher in meat from the OCL lambs compared with the C and OC treatments. The n-6 : n-3 ratio significantly decreased in the meat from lambs in the L and OCL groups, reaching values below 3. The L treatment resulted in the highest level of trans-18:1 fatty acids in the muscle. Regardless of the dietary treatment, the t10-18:1 was the major isomer, representing 55%, 45%, 49% and 45% of total trans-18:1 for C, L, OC and OCL treatments, respectively. Neutral lipids from the OC-fed lambs contained the highest amount of c9-18:1 (more than 36% of total fatty acids); however, the content of c9-18:1 did not differ between the OC and C lambs, suggesting an intensive biohydrogenation of dietary c9-18:1 in the case of OC treatment. The highest content of c9,t11-18:2 was detected in the intramuscular fat from the L-fed lambs, followed by the OCL treatment. A similar trend was observed in the neutral lipid fraction and, to a lower extent, in the polar lipids.

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Section: Resultssupporting

confidence: 90%

The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition

Mele

Serra

Pauselli

et al. 2014

Animal

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“…All the data were normalized before the analysis of variance, consequently they were tabulated as log 10 of the peak area. Pearson correlations were also performed between the VOC measured in both raw and cooked meat and data published on the tocopherol content (Luciano et al, 2013) and fatty acid composition (Mele et al, 2014) of the same muscle used in the present experiment.…”

Section: Discussionmentioning

confidence: 99%

“…The detailed animal management and diet composition was published by Luciano et al (2013) and by Mele et al (2014). Briefly, the feeding trial was conducted at the Experimental Station of the Department of Applied Biology at the University of Perugia, Italy and involved 32 Appenninica male lambs.…”

Section: Animals and Dietary Treatmentsmentioning

confidence: 99%

“…Considering that PUFA n-3 fatty acids are susceptible to oxidation, we have added olive cake into the diets and we found that the combination of linseed and olive cake effectively increased the content of n-3 PUFA in the muscle (Mele et al, 2014) and preserved the meat from rapid oxidation (Luciano et al, 2013). Volatile organic compounds (VOCs) are produced through lipid oxidation, or through Maillard reaction or Strecker degradation (Mottram, 1998), which are responsible for meat flavour development.…”

Section: Introductionmentioning

confidence: 99%

“…We have hypothesized that the differences found previously in the meat fatty acid composition and oxidative stability could lead to differences in the meat volatiles. Therefore, using the solid-phase microextraction (SPME) and subsequent GC-MS analysis, we have determined the volatile compounds in the same meat samples used by Luciano et al (2013) and Mele et al (2014).…”

Section: Introductionmentioning

confidence: 99%

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Volatiles in raw and cooked meat from lambs fed olive cake and linseed

Gravador

Serra

Luciano

et al. 2015

Animal

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This study was conducted to determine the effects of feeding olive cake and linseed to lambs on the volatile organic compounds (VOCs) in raw and cooked meat. Four groups of eight male Appenninica lambs each were fed: conventional cereal-based concentrates (diet C), concentrates containing 20% on a dry matter (DM) basis of rolled linseed (diet L), concentrates containing 35% DM of stoned olive cake (diet OC), or concentrates containing both rolled linseed (10% DM) and stoned olive cake (17% DM; diet OCL). The longissimus dorsi muscle of each lamb was sampled at slaughter and was subjected to VOC profiling through the use of SPME-GC-MS. In the raw meat, the concentration of 3-methylpentanoic acid was higher in treatment C as compared with treatments L, OC and OCL ( P < 0.01). Moreover the level of nonanoic acid was greater in treatments C and OC than in treatment L ( P < 0.05). With respect to alcohols, in raw meat the amount of 2-phenoxyethanol in treatment OCL was lower than in treatments C ( P < 0.01) and OC ( P < 0.05), while in cooked meat the amount of 1-pentanol was higher in treatment C than in treatment OC ( P < 0.05). Apart from these compounds, none of the lipid oxidation-derived volatiles was significantly affected by the dietary treatment. Therefore, the results suggest that the replacement of cereal concentrates with linseed and/or olive cake did not cause appreciable changes in the production of volatile organic compounds in lamb meat.

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New approaches to virgin olive oil quality, technology, and by‐products valorization

Servili

Esposto

Taticchi

et al. 2015

Euro J Lipid Sci & Tech

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Extra virgin olive oil (EVOO) merchandize quality is based on analytical parameters describing alteration status and assuring genuineness, but qualitative/quantitative composition of those quality markers related to health and sensory aspects such as monounsaturated fatty acids, phenolic compounds as secoiridoid derivatives, and C5 and C6 volatile compounds are not mentioned. This paper focuses on the new approaches to the definition of EVOO quality that might include also healthy and sensory parameters and on the agronomic and technological factors that most influence their variability. Crushing and malaxation are discussed as critical points of the technological process since their direct involvement on the phenolic release and on the aroma generation. Variables such as time, temperature, and oxygen level, during malaxation, were analyzed to design new implant systems for the improvement of EVOO quality. Flash thermal conditioning (FTC) of the crushed olive pastes was briefly discussed as a new approach to the technological process. The rapid reaching of the optimal malaxing temperature seems to improve polyphenols and volatile concentration. The paper shows also recent studies on the valorization of the mechanical extraction co-products as stoned pomaces for the animal feeding and vegetation waters phenolic concentrates and extracts for functional foods and ingredients production. This article provides an overview of the Author keynote lecture delivered at the Euro Fed Lipid Congress and focuses on the group's works.

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Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids

Cited by 91 publications

References 56 publications

The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition

The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition

Volatiles in raw and cooked meat from lambs fed olive cake and linseed

New approaches to virgin olive oil quality, technology, and by‐products valorization

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