Effect of linseed, rapeseed, and vitamin E long term supplementation on the activity of the lysosomal enzymes in ostrich liver

Jóźwik, Artur; Poławska, Ewa; Strzałkowska, N.; Niemczuk, Krzysztof; Łysek-Gładysińska, Małgorzata; Kamińska, Agnieszka; Michalczuk, Monika

doi:10.2478/bvip-2013-0098

Cited by 4 publications

(3 citation statements)

References 21 publications

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“…Those muscles consist primarily of large number of mitochondria, with changing activity of oxidative and degradative enzymes, affecting protein synthesis [ 20 , 21 ]. Initially, the degradation of major myofibrillar proteins results in the formation of intermediate polypeptides that will be degraded to small peptides by the action of peptidases and finally, to free amino acids by the activity of aminopeptidases [ 22 ]. Both peptides and amino acids are responsible for the characteristic flavor of meat and meat products [ 23 ].…”

Section: Discussionmentioning

confidence: 99%

The Effect of Different Levels of Cu, Zn and Mn Nanoparticles in Hen Turkey Diet on the Activity of Aminopeptidases

et al. 2018

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The aim of the study was to estimate the influence of the different levels of Cu, Zn, and Mn nanoparticles on the activity of aminopeptidases in turkey. An experiment was carried out on 144 turkey hen Hybrid Converter. The birds were divided into groups given standard- and nanoparticle-supplementation of different level of copper (Cu 20, 10, 2 mg/kg), zinc (Zn 100, 50, 10 ppm), and manganese (Mn 100, 50, 10 ppm), covering respectively 100%, 50%, and 10% of the physiological demands for those minerals in the diet. The activity of aminopeptidases (alanyl: AlaAP, leucyl: LeuAP and arginyl: ArgAP) after supplementation of minerals was determined in the breast and thigh turkey muscle. The strongest effect of interaction among minerals supplementation form and dose on the activity levels of the aminopeptidases in thigh muscle was observed for nano-Cu already at the lowest dose of 2 mg/kg. In this dose (covering 10% of the birds’ demand) nano form of supplementation significantly increased the activity of Ala-, Leu-, and ArgAP (877, 201, and 719, respectively), compared to standard form of supplementation (461, 90.5, and 576, respectively). In turn, in breast muscle, after supplementation covering 10% of the demand with the nano-Cu, nano-Zn, and nano-Mn compared to the standard form, we did not observe any significant difference in the activity levels of any of the investigated aminopeptidases, except for AlaAP under Zn supplementation. Supplementation with the 20 mg/kg of Nano-Cu (100% of demand) and with 10 mg/kg of Nano-Cu (50% of demand) inhibited the activity of all of the three aminopeptidases in thigh muscle. Supplementation of the minerals in nano form into the diet, especially of Cu and Zn in the dose covering 10% of the demand is relevant to maintain homeostasis in turkey muscles, as indicated by the activity of the aminopeptidases.

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Section: Discussionmentioning

confidence: 99%

The Effect of Different Levels of Cu, Zn and Mn Nanoparticles in Hen Turkey Diet on the Activity of Aminopeptidases

et al. 2018

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“…The chromatographic separations were performed using the mobile phase in the composition of propan‐2‐ol in acetonitrile (17:83, v/v). The vitamin E was identified based on the retention times with its content being determined by a standard curve (Jóźwik et al ., ). Measurements were performed in triplicate.…”

Section: Methodsmentioning

confidence: 97%

Diet with linseed oil and organic selenium yields low n‐6/n‐3 ratio pork Semimembranosus meat with unchanged volatile compound profiles

Wojtasik‐Kalinowska

Guzek

Górska‐Horczyczak

et al. 2018

Int J of Food Sci Tech

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Summary The aim of this was to improve n‐6/n‐3 ratio without affecting the volatile compounds profiles of pork. Different feeding strategies were designed for 60 Polish Landrace pigs with the goal to enhance the health attributes of Polish pork. Composition, colour, hardness, fatty acid contents and volatile compound profiles of the semimembranosus muscles were determined. Results showed that with the basic diet with the addition 3% of linseed oil, 100 mg kg−1 of vitamin E and 1 mg kg−1 of organic selenium, the level of polyunsaturated fatty acids (PUFA) in the meat samples was increased by 26% (P ≤ 0.05) as compared to the control. Principal component analysis (PCA) demonstrated that the aroma profile of semimembranosus muscles from pigs fed with the diet supplemented with 3% of linseed oil and 1 mg kg−1 of organic selenium was close to that of control. Results demonstrated that healthy functional meats could be produced by designing feeding strategies.

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“…The concentration of α-tocopherol (type of vitamin E) in pork neck was determined according to Joźwik et al (2013). The first stage consisted of saponification with aqueous solution potassium hydroxide.…”

Section: Methodsmentioning

confidence: 99%

Supplemental linseed oil and antioxidants affect fatty acid composition, oxidation and colour stability of frozen pork

Górska‐Horczyczak¹,

Wojtasik‐Kalinowska²,

Wierzbicka³

2020

SA J. An. Sci.

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The aim of this study was to evaluate the influence of dietary linseed oil and antioxidants on the quality of fresh and frozen pork neck stored at -20 °C for six and 12 months. Polish Landrace x Duroc pigs were fed a standard diet (C), a diet supplemented with 3% linseed oil (L1), or a diet with 3% of linseed oil, 1 mg organic selenium (SE)/kg, and 100 mg vitamin E/kg (L2). Chemical components, fatty acid profile and vitamin E content were determined in the fresh meat. Colour, pH and change in the profiles of certain volatile compounds (alcohols, aldehydes, ketones, and esters) were monitored during frozen storage. An electronic nose technique, which was based on ultra-fast gas chromatography, was used to evaluate changes in the profiles of the volatile compounds. After six months of frozen storage, oxidative processes were slower and similar in groups L1 and L2, but less so in meat from C. In pork that was stored for six months, lipid oxidation was not affected by supplementation only with linseed oil (L1). After 12 months of frozen storage, a reduced rate of increase in alcohols, aldehydes and ketones was observed in pork from L2 relative to L1 and C. Lipid oxidation processes in long-stored frozen pork neck were inhibited by the addition of antioxidants to L2. However, a total colour change (ΔE*) of the pork from L1 and L2 was found during storage, which might influence consumers’ decisions to purchase the product.Keywords: colour, fatty acids, freezing, meat quality, volatile components

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Effect of linseed, rapeseed, and vitamin E long term supplementation on the activity of the lysosomal enzymes in ostrich liver

Cited by 4 publications

References 21 publications

The Effect of Different Levels of Cu, Zn and Mn Nanoparticles in Hen Turkey Diet on the Activity of Aminopeptidases

The Effect of Different Levels of Cu, Zn and Mn Nanoparticles in Hen Turkey Diet on the Activity of Aminopeptidases

Diet with linseed oil and organic selenium yields low n‐6/n‐3 ratio pork Semimembranosus meat with unchanged volatile compound profiles

Supplemental linseed oil and antioxidants affect fatty acid composition, oxidation and colour stability of frozen pork

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