Dietary supplementation of suckling lambs with anthocyanins: Effects on growth, carcass, oxidative and meat quality traits

Maggiolino, Aristide; Bragaglio, Andrea; Salzano, Angela; Rufrano, Domenico; Claps, Salvatore; Sepe, L.; Damiano, Sara; Ciarcia, Roberto; Dinardo, Francesca Rita; Hopkins, David L.; Neglia, Gianluca; Palo, Pasquale De

doi:10.1016/j.anifeedsci.2021.114925

Cited by 27 publications

(26 citation statements)

References 70 publications

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“…However, antioxidant and anthocyanin supplementation can slow increases in protein carbonyl during storage [27]. The HS by-products could have effects on meat lipid and protein oxidation comparable to other sources of by-products rich in anthocyanins, as previously studied [27,[98][99][100].…”

Section: Anthocyanins and Polyphenols In Milk And Meat Shelf-lifementioning

confidence: 85%

“…Specifically, cattle fed antioxidants (primarily cyaniding-3-glucoside) had shown a more stable color depending on the dose of inclusion in diets. Maggiolino et al [100] fed Merino lambs with lemon and red oranges rich in anthocyanins, finding that rheological, colorimetric, and oxidative parameters of Longissimus lumborum muscle sampled for 7 days were negatively affected by the time, but positively by the dose of anthocyanins supplemented. In this study, TBARS and hydroperoxides were also reduced, enhancing meat oxidative stability and improving the color in meet from lambs fed anthocyanins along the sampled period.…”

Section: Anthocyanins and Polyphenols In Milk And Meat Shelf-lifementioning

confidence: 99%

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Potential Effects of Delphinidin-3-O-Sambubioside and Cyanidin-3-O-Sambubioside of Hibiscus sabdariffa L. on Ruminant Meat and Milk Quality

Lazalde-Cruz

Miranda‐Romero

Tirado‐González

et al. 2021

Animals

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The objective was to review the potential effects of adding anthocyanin delphinidin-3-O-sambubioside (DOS) and cyanidin-3-O-sambubioside (COS) of HS in animal diets. One hundred and four scientific articles published before 2021 in clinics, pharmacology, nutrition, and animal production were included. The grains/concentrate, metabolic exigency, and caloric stress contribute to increasing the reactive oxygen species (ROS). COS and DOS have antioxidant, antibacterial, antiviral, and anthelmintic activities. In the rumen, anthocyanin might obtain interactions and/or synergisms with substrates, microorganisms, and enzymes which could affect the fiber degradability and decrease potential methane (CH4) emissions; since anthocyanin interferes with ruminal fatty acids biohydrogenation (BH), they can increase the n-3 and n-6 polyunsaturated fatty acids (PUFA), linoleic acid (LA), and conjugated linoleic acid (CLA) in milk and meat, as well as improving their quality. Anthocyanins reduce plasma oxidation and can be deposited in milk and meat, increasing antioxidant activities. Therefore, the reduction of the oxidation of fats and proteins improves shelf-life. Although studies in ruminants are required, COS and DOS act as inhibitors of the angiotensin-converting enzyme (ACEi) and rennin expression, regulating the homeostatic control and possibly the milk yield and body weight. By-products of HS contain polyphenols as calyces with positive effects on the average daily gain and fat meat quality.

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Section: Anthocyanins and Polyphenols In Milk And Meat Shelf-lifementioning

confidence: 85%

Section: Anthocyanins and Polyphenols In Milk And Meat Shelf-lifementioning

confidence: 99%

Potential Effects of Delphinidin-3-O-Sambubioside and Cyanidin-3-O-Sambubioside of Hibiscus sabdariffa L. on Ruminant Meat and Milk Quality

Lazalde-Cruz

Miranda‐Romero

Tirado‐González

et al. 2021

Animals

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“…The prediction of meat-eating quality traits is highly challenging due to the hurdles associated with low accuracy of estimated breeding values, inconsistency in technical ease of measurement in live animals, non-repeatable reproducibility of carcass data, and high costs of rapid generation of data from large scale consumer sensory panels [19]. While the n-3 LC-PUFA profile of lamb and beef can be nutritionally enhanced using rumen-protected dietary supplements and pasture-based feeding [42][43][44], several research findings [2,4] emphasized the need for the more permanent and cumulative genetic selection route for meat sheep producers to guarantee the consistency of their lamb products in order to meet consumer preferences and adapt to the dynamics of purchasing decisions based on meat-eating quality. Consumers prefer meat with low FMP, moderate IMF, and fatty acid composition with proportionately more of the health-promoting n-3 LC-PUFA [45,46].…”

Section: Discussionmentioning

confidence: 99%

Next Generation Sequencing of Single Nucleotide Polymorphic DNA-Markers in Selecting for Intramuscular Fat, Fat Melting Point, Omega-3 Long-Chain Polyunsaturated Fatty Acids and Meat Eating Quality in Tattykeel Australian White MARGRA Lamb

Pewan

Otto

Huerlimann

et al. 2021

Foods

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Meat quality data can only be obtained after slaughter when selection decisions about the live animal are already too late. Carcass estimated breeding values present major precision problems due to low accuracy, and by the time an informed decision on the genetic merit for meat quality is made, the animal is already dead. We report for the first time, a targeted next-generation sequencing (NGS) of single nucleotide polymorphisms (SNP) of lipid metabolism genes in Tattykeel Australian White (TAW) sheep of the MARGRA lamb brand, utilizing an innovative and minimally invasive muscle biopsy sampling technique for directly quantifying the genetic worth of live lambs for health-beneficial omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA), intramuscular fat (IMF), and fat melting point (FMP). NGS of stearoyl-CoA desaturase (SCD), fatty acid binding protein-4 (FABP4), and fatty acid synthase (FASN) genes identified functional SNP with unique DNA marker signatures for TAW genetics. The SCD g.23881050T>C locus was significantly associated with IMF, C22:6n-3, and C22:5n-3; FASN g.12323864A>G locus with FMP, C18:3n-3, C18:1n-9, C18:0, C16:0, MUFA, and FABP4 g.62829478A>T locus with IMF. These add new knowledge, precision, and reliability in directly making early and informed decisions on live sheep selection and breeding for health-beneficial n-3 LC-PUFA, FMP, IMF and superior meat-eating quality at the farmgate level. The findings provide evidence that significant associations exist between SNP of lipid metabolism genes and n-3 LC-PUFA, IMF, and FMP, thus underpinning potential marker-assisted selection for meat-eating quality traits in TAW lambs.

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“…The SOD activity was determined from its ability to inhibit the epinephrine autoxidation. One SOD unit is defined as the enzyme quantity necessary to inhibit the rate of epinephrine autoxidation by 50% [30]. The CAT was measured according to the absorbance decreasing of H 2 O 2 at 240 nm (e = 40 M −1 cm −1 ).…”

Section: Superoxide Dismutase Catalase and Glutathione Peroxidase Activity Evaluationmentioning

confidence: 99%

Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability

Maggiolino

Sgarro

Natrella

et al. 2021

Foods

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Flavor is one of the main factors involved in consumer meat-purchasing decision and use of natural antioxidants in animal feeding had a great appeal for consumers. The aim of this trial is to evaluate the effect of Pinus taeda hydrolyzed lignin (PTHL) feed addition on oxidative stability, volatile compounds characteristics, and sensory attributes of 35 days dry-aged beef steaks. Forty steer six months old were randomly divided into a control group (CON; n = 20) and an experimental group (PTHL; n = 20). Both groups were fed ad libitum for 120 days with the same TMR and only the PTHL group received PTHL supplement. Samples of LT muscle were removed from carcasses and dry aged for 35 days at 2 °C, 82% of humidity, and 0.4 m/s of ventilation and then analyzed. Meat of CON group showed lower yellowness (p < 0.01) and higher TBARS (p < 0.01) values. Moreover, CON meat showed higher volatile aldehydes and lower sulfur compounds (p < 0.01), with higher unpleasant odor (p < 0.05) and meaty odor (p < 0.01) score revealed by sensory assessors. PTHL inclusion in beef diet delayed the oxidative mechanisms in 35 days dry-aged steaks, resulting in an improved colorimetric, volatolomic, and sensory profile.

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Dietary supplementation of suckling lambs with anthocyanins: Effects on growth, carcass, oxidative and meat quality traits

Cited by 27 publications

References 70 publications

Potential Effects of Delphinidin-3-O-Sambubioside and Cyanidin-3-O-Sambubioside of Hibiscus sabdariffa L. on Ruminant Meat and Milk Quality

Potential Effects of Delphinidin-3-O-Sambubioside and Cyanidin-3-O-Sambubioside of Hibiscus sabdariffa L. on Ruminant Meat and Milk Quality

Next Generation Sequencing of Single Nucleotide Polymorphic DNA-Markers in Selecting for Intramuscular Fat, Fat Melting Point, Omega-3 Long-Chain Polyunsaturated Fatty Acids and Meat Eating Quality in Tattykeel Australian White MARGRA Lamb

Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability

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