Effect of dietary saponins from Quillaja saponaria L. on fatty acid composition and cholesterol content in muscle Longissimus dorsi of lambs

Abstract

The purpose of this study was to evaluate the effects of increasing levels of saponins from Quillaja saponaria on fatty acid (FA) composition and cholesterol content in muscle Longissimus dorsi of lambs. A total of 24 Barbarine lambs were assigned to four dietary treatments: control diet (C) consisting of oat hay ad libitum and 400 g of concentrate (80% barley, 17.5% soybean meal and 2.5% vitamin and mineral supplement); C diet plus 30 ppm of Q. saponaria L. (QS30); C diet plus 60 ppm of Quillaja (QS60); C diet plus 90 ppm of Quillaja (QS90). Saponin supplementation reduced the concentration of C14:1 cis-9 (P 5 0.001) and of its desaturation index (P 5 0.002). None of the FA intermediates of ruminal biohydrogenation (BH) was affected by Quillaja saponin supplementation (P . 0.05). The concentration of C20:4n-6 was higher in the meat of animals receiving 60 ppm of Quillaja than C and QS30 groups. Supplementing 60 ppm of Quillaja reduced the ratio between a-linolenic and linoleic acids compared with the C group (P 5 0.023). We did not find any significant effect of Quillaja saponins on muscle cholesterol level. Further investigations are necessary to assess the metabolic fate of saponins in the rumen and to understand whether there is an effect of saponin on D 9 -desaturase enzyme activity, ruminal BH and cholesterol metabolism in ruminants. Supplementing up to 90 ppm of Quillaja saponins did not produce detrimental effects on the overall meat FA profile.

Soğuk Stresine Maruz Bırakılan Japon Bıldırcınlarında Diyete İlave Edilen Çöven Ekstraktının Yumurtlama Performansı, Kan Biyokimyasal Parametreleri, Göğüs Eti Yağ Asidi Profili İle Karaciğer ve Kalp Dokusu Antioksidatif Potansiyeli Üzerine Etkisi

“…Recently, Rohaida et al [47] reported that saponin contained Candle Nut Kernel Meal supplementation to broiler diets at the rate of 2% were increased linolenic acid (LNA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DPA) of breast meat, whereas linoleic acid (LA) and the ratio of ω-6:ω-3 fatty acids were decreased when compared to control. Supporting to our results, in a lamb study, Brogna et al [48] observed that supplementing Quillaja saponin increased arachidonic acid (C20:4 ω6) and ω-3:ω-6 (LNA/LA) level of longissimus dorsi muscle but they did not observe any difference on SFA, MUFA and PUFA levels. Afrose et al [40] also, reported that Karaya saponin supplementation reduced saturated fatty acid levels due to the decrease in palmitic (C16:0) and stearic (C18:0) acids levels in the thigh and breast muscle of broilers.…”

Influence of α-tocopherol supplementation on trans-18:1 and conjugated linoleic acid profiles in beef from steers fed a barley-based diet

“…In addition, dietary supplementation of vitamin E improves colour and lipid stability of beef (Lee et al, 2008;Nassu et al, 2011a), and has potential to reduce carcinogenic heterocyclic amines in cooked meat (Liao et al, 2009). These benefits give vitamin E comparative advantage over other dietary strategies for manipulating fatty acid profiles such as use of buffers , dried distillers grains with solubles , condensed tannins (Vasta et al, 2009) and saponins (Brogna et al, 2011). That could also economically justify its inclusion in beef finisher diets.…”

“…In this view, it might also be important to evaluate the effect of combining high levels of vitamin E with other rumen biohydrogenation modifiers such as buffers , dried distillers grains plus solubles and plant secondary compounds (e.g. tannins (Vasta et al, 2009) Mapiye, Dugan, Juá rez, Basarab, Baron, Turner, Yang, Aldai and Aalhus and saponins (Brogna et al, 2011)), which have been shown to avert the t10-18:1 shift and improve CLA and n-3 fatty acid profiles in meat.…”

Effect of Quillaja saponaria dietary administration on colour, oxidative stability and volatile profile of muscle longissimus dorsi of Barbarine lamb

“…In a previous study (Brogna et al, 2011) we concluded that the dietary administration of dietary QS extract to Barbarine lamb affected meat fatty acid composition; in particular, supplementing 60 ppm of the QS bark extract increased C20:4 n −6 concentration and reduced the α-linolenic acid to linoleic acid ratio. Meat FA composition and particularly the poly-unsaturated fatty acids (PUFA) play a key role on the onset of oxidative reactions which can bring to meat discolouration and to the appearance of off flavours (Faustman, Sun, Mancini, & Suman, 2010).…”

“…To our knowledge, no studies have so far investigated the effect of dietary saponin-rich plant extracts on meat oxidative stability and VOC profile. Therefore, in the present study, portions of the same muscles used by Brogna et al (2011) were analysed to study the effect of the dietary supplementation with two levels (60 or 90 ppm feed DM) of QS on lamb meat colour stability, lipid oxidation and on VOC profile. diet as the control lambs but were supplemented with 60 or 90 mg of the QS bark extract/kg dry matter intake (DMI), respectively, corresponding to a sapogenin content of 12 and 18 mg/kg of feed consumed.…”