Effect of diet finishing mode (pasture or mixed diet) on antioxidant status of Charolais bovine meat

Gatellier, Ph.; Mercier, Yves; Renerre, Michel

doi:10.1016/j.meatsci.2003.11.009

Cited by 134 publications

(92 citation statements)

References 48 publications

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“…This result corresponds with a dietary vitamin E supplement of 50 mg/kg. A positive effect of vitamin E on beef shelf life was also observed (Gatellier et al 2004). Higher oxidative stability of the lipids of pasture-reared chicken breast meat is consistent with the findings of Skrivan and Englmaierova (2014) regarding the eggs of pasture-reared hens.…”

Section: Discussionmentioning

confidence: 86%

A mobile system for rearing meat chickens on pasture

Skřivan¹,

Pickinpaugh²,

Pavlů³

et al. 2015

CZECH J ANIM SCI

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ABSTRACT:The effect of grazing on the productive performance and meat quality was evaluated for chickens (Ross 308, n = 192). Chickens were kept in two pens on wooden shavings (2 × 96) from one day of age. On day 23 of age, one group was moved to a pasture and kept in a portable floorless pen with an area of 0.11 m 2 per chicken. The field portion of the experiment was conducted from the 1 st till the 18 th of June 2013. A control group was kept in the original pen until the end of the experiment at 6 weeks of age. Both groups were fed the same pelleted feed ad libitum. For the pasture-reared group, the moveable shelter was moved twice daily around the pasture with a predominance of grass species. The herbage intake of chickens was indirectly assessed by compressed sward height measurement after each cage movement, which employed a rising plate-meter. In the pasture, chickens preferred grass over clover. There was no significant effect of grazing observed on chicken body weight. The mortality of chickens in the grazing group was lower than that in the control group. Pasture treatment improved meat flavour by 9% (P = 0.014), produced breast meat with significantly higher (P = 0.009) redness, and almost doubled the concentration of α-tocopherol (P < 0.001). There were no significant effects of grazing on the dry matter, fat, cholesterol or pH of the meat. The production of TBARS in the breast meat of the pasture group after storage at 4°C for 5 days was lower (P = 0.013) than that in the breast meat of the control chickens. Although the differences between K, Ca, P, Mg, and N concentrations in pasture and soil before and after grazing reached 20%, these differences were not significant.

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Section: Discussionmentioning

confidence: 86%

A mobile system for rearing meat chickens on pasture

Skřivan¹,

Pickinpaugh²,

Pavlů³

et al. 2015

CZECH J ANIM SCI

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“…In ruminants, a relationship between oxidative stress, chronic diseases and physiological stage (Celi, 2011) and a link between energy balance, metabolism, diet and oxidant/antioxidant balance are evidenced (Celi and Gabai, 2015). Moreover, it was found that in those animals dietary antioxidant components may play a pivotal role in blood redox homeostasis and affect production traits (Gatellier et al, 2004;Di Trana et al, 2015). Table 2; * , ** -indicate a statistic significance for P < 0.05 and P < 0.001, respectively Anyway, in contrast to human medicine, the lack of reference values for OS biomarkers in veterinary science makes it difficult to determine whether and when animals are experiencing OS.…”

Section: Resultsmentioning

confidence: 99%

“…Although studies on OS are relatively new in veterinary medicine, in numerous papers OS involvement in several physiological and pathological conditions in livestock is highlighted (Lykkesfeldt and Svendsen, 2007;Celi, 2011). However, it is important to take into account the fact that OS indicators are also influenced by nutrition, and so the nutritional strategy can play a significant role in controlling the oxidant/ antioxidant status in ruminants (Gatellier et al, 2004;Celi et al, 2010;Di Trana et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Redox status, and lipid peroxidation and protein oxidation levels in small ruminants

Gualandi¹,

Piccione²,

Saoca³

et al. 2018

J. Anim. Feed Sci.

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“…Antioxidant assay is being used to check the antioxidant status of muscle from animals supplemented with dietary antioxidants (Descalzo, Rossetti, & Grigioni, 2007;Descalzo & Sancho, 2008;Gatellier, Mercier, & Renerre, 2004;Jordán, Castillo, Bañón, Martínez-Conesa, & Sotomayor, 2014;Moñino, Martínez, Sotomayor, Lafuente, & Jordán, 2008;Qwele et al, 2013). The reactions of radical scavenging capacity, such as the DPPH Å and ABTS Å+ assays, show some similarities with the inactivation reactions of free radicals from lipid peroxidation by dietary antioxidants and/or its metabolites deposited in meat, while the measurements of the ferric reducing potential by, for example, the FRAP assay, could serve as an estimation of myoglobin oxidation (Descalzo & Sancho, 2008).…”

Section: Introductionmentioning

confidence: 99%