Effect of dietary supplementation of vitamin E in pigs to prevent the formation of carcinogenic substances in meat products

Meineri, Giorgia; Medana, Claudio; Giancotti, Valeria Rachele; Visentin, Sonja; Peiretti, P. G.

doi:10.1016/j.jfca.2013.02.002

Cited by 13 publications

(9 citation statements)

References 47 publications

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“…In our study, the VE-induced reductions of MDA in liver and muscle were in agreement with the VE research on pigs ( Meineri et al, 2013 ), which has reported that VE supplementation (0.5 g/kg diet) decreased MDA in pork. VE is a highly effective liposoluble chain-breaking antioxidant that preventing lipid peroxidation ( Diplock, 1978 ).…”

Section: Discussionsupporting

confidence: 92%

“…VE is a highly effective liposoluble chain-breaking antioxidant that preventing lipid peroxidation ( Diplock, 1978 ). In addition, the presence of the VE in animal tissue only can be accepted by dietary supplementation, and Meineri et al (2013) concluded that dietary supplementation with supra-nutritional levels of α-tocopherol was an efficient way of improving the pork quality. As well as, lower sarcous MDA concentration caused by dietary FA supplementation was observed in the present study.…”

Section: Discussionmentioning

confidence: 99%

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Effects of Dietary Supplementation with Ferulic Acid or Vitamin E Individually or in Combination on Meat Quality and Antioxidant Capacity of Finishing Pigs

Li¹,

Li²,

Li³

et al. 2015

Asian-Australas J Anim Sci

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This study aimed to evaluate the effects of vitamin E (VE), ferulic acid (FA) and their combination supplementation on meat quality and antioxidant capacities of finishing pigs. Sixty barrows were randomly allocated to four experimental diets using a 2×2 factorial arrangement with 2 VE supplemental levels (0 or 400 mg/kg) and 2 FA supplemental levels (0 or 100 mg/kg) in basal diets. After 28 days, six pigs per treatment were slaughtered. The results showed that VE supplementation increased loin eye area of pigs (p<0.05) and FA supplementation increased pH45min value (p<0.05). The interaction of FA×VE was observed in shear force of longissimus dorsi muscle (p<0.05). Moreover, supplementation with VE decreased hepatic and sarcous malondialdehyde (MDA) content, increased hepatic glutathione (GSH) content and sarcous glutathione peroxidase (GSH-Px) activity (p<0.05). Additionally, supplementation with FA increased hepatic GSH-Px activity and decreased sarcous MDA content (p<0.05). However, dietary treatment did not affect the expression of genes related to nuclear factor, erythroid 2-like 2 (NFE2L2) pathway. These results suggest that dietary FA and VE could partially improve meat quality and antioxidant capacity of finishing pigs, but not by activating NFE2L2 pathway under the normal conditions of farming.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Effects of Dietary Supplementation with Ferulic Acid or Vitamin E Individually or in Combination on Meat Quality and Antioxidant Capacity of Finishing Pigs

Li¹,

Li²,

Li³

et al. 2015

Asian-Australas J Anim Sci

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“…Addition of certain phytochemicals to the meat may have both antimicrobial functions and cancer protective effects (de Oliveira et al, 2010;Shu et al, 2010). Beneficial changes may also be obtained by improved feeding of pigs and cattle (Gobert et al, 2010;Habeanu et al, 2014;Haug, Nyquist, Mosti, Andersen, & Høstmark, 2012;Meineri, Medana, Giancotti, Visentin, & Peiretti, 2013;Olmedilla-Alonso, JimenezColmenero, & Sanchez-Muniz, 2013). The search for chemopreventive agents should continue, and their efficacy demonstrated in human volunteers.…”

Section: It's Not Just Meat On the Platementioning

confidence: 99%

0908 The role of red and processed meat in colorectal cancer development: A perspective

Smet¹

2016

Journal of Animal Science

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This paper is based on a workshop held in Oslo, Norway in November 2013, in which experts discussed how to reach consensus on the healthiness of red and processed meat. Recent nutritional recommendations include reducing intake of red and processed meat to reduce cancer risk, in particular colorectal cancer (CRC). Epidemiological and mechanistic data on associations between red and processed meat intake and CRC are inconsistent and underlying mechanisms are unclear. There is a need for further studies on differences between white and red meat, between processed and whole red meat and between different types of processed meats, as potential health risks may not be the same for all products. Better biomarkers of meat intake and of cancer occurrence and updated food composition databases are required for future studies. Modifying meat composition via animal feeding and breeding, improving meat processing by alternative methods such as adding phytochemicals and improving our diets in general are strategies that need to be followed up.

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“…TBARS assay was slightly modified as described previously (Meineri et al, 2013). Samples (10 g) were homogenized with 10% trichloroacetic acid (20 mL).…”

Section: Determination Of Thiobarbituric Acid Reactive Substances (Tbmentioning

confidence: 99%

Effect of Gac Fruit Powder on Quality and Nitrosation Activity of Meat Product

Uearreeloet¹,

Konsue²

2016

J microb biotech food sci

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Nitrite is important for meat product quality especially for color stabilization. However, toxicity of nitrite according to nitrosation reaction raises interest of many researchers. To improve the quality and safety of meat product, nitrite was substituted with freeze dried gac fruit aril (GP). Frankfurters were produced with the combination of 50-150 mg/kg sodium nitrite and 0-4% GP and stored at 4˚C. Color, pH and lipid oxidation (thiobarbituric acid reactive substances, TBARS) were determined weekly for 4 weeks whereas sensorial qualities were evaluated after cold storage at 4˚C for one day. Aqueous determination of N-nitrosodimethylamine (NDMA) content was carried out by high-performance liquid chromatography (HPLC) at day zero before and after a two-step in vitro digestion. The results showed that replacement of nitrite with GP caused slightly increase in pH of frankfurter in a concentration dependent manner and falling of pH values were observed after 21 days storage. TBARS values also elevated but only when the highest level of GP (4%) was employed and storage time reached 28 days. Moreover, GP resulted in declining of L* (lightness) and greater of a* (redness) and b* (yellowness) values of frankfurter which these were paralleled with increasing of color acceptability score evaluated by panelists. These color values were unchanged throughout storage period at 4% GP content. Finally, NDMA only occurred after in vitro digestion and tended to increase in the presence of GP. It can be concluded that GP successfully improved color stability and acceptability of frankfurter. However, over dose of GP incorporation (4%) led to increasing of lipid oxidation and nitrosation reaction.

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Effect of dietary supplementation of vitamin E in pigs to prevent the formation of carcinogenic substances in meat products

Cited by 13 publications

References 47 publications

Effects of Dietary Supplementation with Ferulic Acid or Vitamin E Individually or in Combination on Meat Quality and Antioxidant Capacity of Finishing Pigs

Effects of Dietary Supplementation with Ferulic Acid or Vitamin E Individually or in Combination on Meat Quality and Antioxidant Capacity of Finishing Pigs

0908 The role of red and processed meat in colorectal cancer development: A perspective

Effect of Gac Fruit Powder on Quality and Nitrosation Activity of Meat Product

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