Effect of diet and packaging system on the oxidative status and polyunsaturated fatty acid content of rabbit meat during retail display

Bosco, Alessandro Dal; Mattioli, Simona; Cullere, Marco; Szendrő, Zsolt; Gerencsér, Zsolt; Matics, Zsolt; Castellini, Cesare; Szín, Melinda; Zotte, Antonella Dalle

doi:10.1016/j.meatsci.2018.04.004

Cited by 18 publications

(10 citation statements)

References 39 publications

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“…However, the higher level of total PUFA’s including C18:3, C20:5 (EPA) and C22:6 (DHA) determined a significantly higher lipid oxidation and the decrease in PUFA’s content in meat during 10 days of storage. Thus, the results of our study are in agreement with the findings of Dal Bosco et al [29]. On the other hand, the use of stereospecific analysis of FA in the study on rabbit meat done by D’Arco et al [30] had positive effects on the FA profile, especially on the long chain PUFAs.…”

Section: Resultssupporting

confidence: 93%

“…A decline in the PUFA content during storage was also reported by Echarte et al [27] in pork meat, as well as by Dal Bosco et al [28] in rabbit meat after 8 days of storage. Interesting results were also obtained in another study done by Dal Bosco et al [29] who investigated the effect of diet (enriched with linseed) and packaging system on the oxidative status and polyunsaturated fatty acid content of rabbit meat during 10 days of storage under chilled conditions. After linseed supplementation of the rabbit diet, the concentration of PUFA in fresh rabbit meat was significantly higher (36.9 vs 29.5% in total sum of FA) than in control group.…”

Section: Resultsmentioning

confidence: 81%

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The Composition of Fatty Acids in Ostrich Meat Influenced by the Type of Packaging and Refrigerated Storage

et al. 2019

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Ostrich meat is a high-quality dietetic product, however, it is very sensitive to deterioration during storage. The aim of this study was to assess the effect of packaging systems on the fatty acid (FA) profiles in ostrich meat during refrigerated storage. The systems were: Vacuum packaging (VP) and modified atmosphere packaging (MAP) in two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Samples were taken from the M. ilifibularis (IF) muscles of eight ostriches in each treatment group. The packs were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days. The packaging conditions and storage time had an impact on the concentration of bioactive compounds such as polyunsaturated fatty acids (PUFA), including n-3 such as C18:3, C20:5 (EPA) and C22:6 (DHA). The least changes in composition of n-3 and the sum of PUFA were recorded in ostrich meat packaged in vacuum, followed by that packaged using MAP1 and MAP2. The sum of n-6 PUFAs decreased significantly by 2.1% for MAP2, and only by 0.7% for vacuum packaging as the experiment progressed. A significant deterioration of these compounds was observed in all package systems, especially from day 12 until day 16 of storage.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 81%

The Composition of Fatty Acids in Ostrich Meat Influenced by the Type of Packaging and Refrigerated Storage

et al. 2019

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“…There was significantly more lipid oxidation detected at Day 8 compared to Day 0 for Polverara. This is expected as lipid oxidation increases over time [43].…”

Section: Discussionmentioning

confidence: 86%

Proximate Composition, Amino Acid Profile, and Oxidative Stability of Slow-Growing Indigenous Chickens Compared with Commercial Broiler Chickens

Zotte

Gleeson

Franco

et al. 2020

Foods

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The increased demand for chicken meat products has led to chickens with increased growth rates and heavier slaughter weights. This has had unintentional negative effects on the genetics of these animals, such as spontaneous, idiopathic muscle abnormalities. There has also been a shift in customer preference towards products from alternative farming systems such as organic and free-range. Indigenous purebred chickens, such as the Polverara, show potential in these systems as they are adapted to more extensive systems. The aim of the present study was to characterize the meat quality traits of the Polverara, by comparing the proximate composition and amino acid profile with that of a commercial Hybrid. In addition, the lipid and protein oxidation was analyzed after eight days of storage. A total of 120 leg meat samples, 60 Polverara and 60 Hybrid were analyzed. Polverara exhibited higher protein content, lower lipid content, and a better amino acid profile. These results indicate that the Polverara has better nutritional meat quality. However, Polverara also showed higher levels of lipid and protein oxidation. Therefore, further research is needed, especially in regards to the fatty acid profile and mineral content of the meat, which is known to affect oxidative stability.

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“…Vitamin E content, as expected, was higher in LE and lower in L, whereas C showed an intermediate value. Because α-tocopherols rapidly neutralize oxidation ( 62 ), we presumed that the higher and easily oxidizable substrate (PUFA) content in L required a greater expenditure of vitamin E. Moreover, Dal Bosco et al ( 63 ) demonstrated that meat from rabbits fed linseed required a higher expenditure of vitamin E, probably due to the ability of the vitamin E to rapidly counteract the oxidation as described by Burton and Traber ( 62 ). Vitamin E 2.1 g/head/day added to the diet of Marchigiana beef cattle at ~518.0 kg BW is adequate to obtain greater oxidative stability in the meat and consequently a longer shelf life of the product.…”

Section: Discussionmentioning

confidence: 96%

Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils

et al. 2021

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The aim of this study was to evaluate the effects of basal dietary supplementation with linseed and linseed plus vitamin E in Marchigiana young bulls on the instrumental color, oxidative stability, and fatty acid composition of beef steaks with and without treatment with a blend of essential oils (oregano and rosemary) after storage times of 0, 3, 6, and 9 days. The fatty acid composition was evaluated in meat after 0 and 9 days of storage. No variation in the fatty acid composition of each type of meat was observed after storage. The use of dietary linseed and vitamin E, compared with linseed alone, significantly improved the oxidative stability, lightness (L*), and redness (a*) of the meat. A higher degree of oxidation was observed in meat samples from animals in the group fed linseed (L) followed by the control group (C) and the group fed linseed and vitamin E (LE). Moreover, the essential oils treatment (O) exerts a significant effect on beef oxidative stability of the group LE more than groups C and L during storage. The fatty acid composition of the meat was also affected by the diet: levels of healthful fatty acids (PUFA, n-3 PUFA, and CLA) were higher in meat from the groups that received linseed than the control group. Our results suggest that dietary vitamin E and treatment with essential oils are effective approaches to preserving the stability of beef cattle receiving a diet enriched in unsaturated fatty acids for up to 9 days of storage.

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Effect of diet and packaging system on the oxidative status and polyunsaturated fatty acid content of rabbit meat during retail display

Cited by 18 publications

References 39 publications

The Composition of Fatty Acids in Ostrich Meat Influenced by the Type of Packaging and Refrigerated Storage

The Composition of Fatty Acids in Ostrich Meat Influenced by the Type of Packaging and Refrigerated Storage

Proximate Composition, Amino Acid Profile, and Oxidative Stability of Slow-Growing Indigenous Chickens Compared with Commercial Broiler Chickens

Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils

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