Effects of Vitamin E Supplementation on Lipid Peroxidation and Color Retention of Salted Calf Muscle from a Diet Rich in Polyunsaturated Fatty Acids

Granit, Rina; Angel, S.; Akiri, Bezalel; Holzer, Z.; Aharoni, Y.; Orlov, and A.; Kanner, Joseph

doi:10.1021/jf010459s

Cited by 34 publications

(29 citation statements)

References 40 publications

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“…Nevertheless, high vit. E doses do not prevent effectively lipid oxidation in case of tissues of animals given PUFA rich diets such as rats [15], sheep [16] and beef [14]. In this context, new dietary antioxidants given with vit.…”

Section: Introductionmentioning

confidence: 99%

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Dietary Plant Extracts Combined with Vitamin E Limit the Discoloration in Stored n-3 PUFA Rich Meat

Delosière¹,

Parafita²,

Hăbeanu³

et al. 2018

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In finishing cull-cows given n-3 PUFA-rich diets (for 101 ± 3 days preceding slaughter), the ability of vitamin E (2.8 g/animal/day) or vitamin E associated with plant extracts rich in polyphenols (PERP) (126 g/animal/day) to limit discoloration was evaluated on color attributes of Longissimus thoracis (LT) and Semitendinosus (ST) processed meat. Color attributes were determined after muscles ageing and retail display in different packaging systems consisting in 14 d. under vacuum (V), 4 d. aerobic (A) or 7 d. under modified atmosphere (70:30, O 2 /CO 2 ) (MA). Vit. E associated with PERP were able to limit color deterioration by decreasing metmyoglobin% in ST and LT for all tested packaging systems. The antioxidant association increased the L* coordinate and the oxygenation index as compared with vit. E alone. We show the possibility to limit color deterioration of processed beef by an original dietary antioxidant strategy during the finishing period. KeywordsColor, Vitamin E, Plant, Beef, Packaging Practical ApplicationDietary n-3 PUFA associated to vitamin E and plant extract rich in polyphenols could be added in the feeding of cull-cows during the finishing period in order to improve their meat quality. By the antioxidant strategy, PUFA rich beef could be conserved from color discoloration. IntroductionDuring the finishing period, ruminant intake of an appropriated quantity of extruded linseed rich in linolenic acid (LA, 18:3 n-3) increased deposition in mus- [7]. The PERP mixture is of known concentration, controlled and reproducible. By using the same samples from this study on cull cows [7], we investigate here the effect of the association of vit. E with PERP added in M. Delosière et al. DOI: 10.4236/as.2018.91003 25 Agricultural Sciences the n-3 PUFA rich diet of cows on meat color attributes of LT and ST muscles after ageing and retail storage in aerobic, vacuum and modified atmosphere packaging systems. Materials and Methods Animals and DietsExperimental procedures and animal holding facilities had respected French animal protection legislation, including licensing of experimenters. They were controlled and approved by the French Veterinary Services (slaughterhouse and cattle experimental facilities license numbers are #63 345 01 and #63 345.17, respectively). The experiment was conducted on 15 Normand cull cows, of which meat is frequently consumed in France. Animals were selected on live weight (649 ± 41 kg), age (48 -60 month-old) and body fat score (2.0 ± 0.3) estimated by visual and manual procedures. Cows were randomly assigned to three isoenergetic and isonitrogenous diets (n = 5 per diet) during a 101 ± 3 d. of finishing period. The basal diet consisted in straw (30%) and concentrate (70%); the concentrate was supplemented with 40 g of lipids/kg DM obtained from extruded linseeds (60%) and rapeseeds (40%). Animals were given either 1) the basal diet (C group, n = 5), or 2) the basal diet supplemented with vit. E as dl-α-tocopheryl acetate (INZO Company, Château-Thierry, France), ...

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Section: Introductionmentioning

confidence: 99%

“…Although the effect of dietary vit. E on lipid oxidation and discoloration in meat was assessed in different ways [11] [12] [13], its preventive effect was much less studied on PUFA rich meats except in one study on calf muscles using very low amount of synthetic vitamin E (4 g/animal/d) [14]. Nevertheless, high vit.…”

Section: Introductionmentioning

confidence: 99%

Dietary Plant Extracts Combined with Vitamin E Limit the Discoloration in Stored n-3 PUFA Rich Meat

Delosière¹,

Parafita²,

Hăbeanu³

et al. 2018

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“…Nutrition should be adjusted to match the genetic potential of cattle in order to produce beef carcasses with desirable tissue composition (Litwińczuk et al, 2012). Studies investigating the influence of cattle nutrition on meat quality, conducted to date, have focused on maximizing muscle tissue growth and carcass yield as well as on the supply of nutrients that could be potentially absorbed in the gastrointestinal tract and incorporated into cell structures to enhance the nutritional and biological value of meat (Granit et al, 2001;Wood et al, 2004). Nogalski and Kijak (2001) demonstrated that crossbred bulls (Holstein-Friesian cows mated to Limousin, Hereford and Simmental bulls) fed semi-intensively received lower carcass fat scores in comparison with their intensively fed counterparts.…”

Section: Introductionmentioning

confidence: 99%

“…Previous research has shown that beef quality and production efficiency can be improved when cattle are fed preserved or fresh roughage, making maximal use of pasture (Granit et al, 2001;Wood et al, 2004;Warren et al, 2008;Makulska and Węglarz, 2001).…”

Section: Introductionmentioning

confidence: 99%

Fattening Performance of Bulls of three Breeds Fattened Semi-Intensively in the Kostanay Region

Aitzhanova¹,

Naimanov²,

Miciński³

et al. 2017

OnLine Journal of Biological Sciences

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The aim of this study was to determine the effect of cattle breed on carcass traits and meat quality of bulls fattened semi-intensively and slaughtered at 18 months of age. The animals were divided into three experimental groups: Group AA -16 Angus bulls, group WK -19 Kazakh White headed bulls, group AK -20 Kazakh Aulie-Ata bulls. All bulls were slaughtered at the end of the fattening period. Angus bulls had the highest (p≤0.05) final body weight (494.9 kg) at 18 months of age. Average daily gain was also highest (p≤0.01 and p≤0.05) in group AA (863 g). Angus bulls were characterized by the highest carcass dressing percentage (56.8%) and the highest fat content (3.4%). Carcass length and thigh circumference were significantly (p≤0.05) higher in AA bulls than in AK bulls. The content of lean meat and fat in the carcass was highest (79.4%, p≤0.05) in AA bulls and lowest in AK bulls. Samples of semitendinosus muscle collected from AA bulls had the highest content of dry matter (24.89%), protein (22.5%) and fat (2.27%, p≤0.05).

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“…A feeding strategy refers to a management factor used as a quality control tool in the production of meat, mostly based on passive effects of uptake and incorporation of specific feeding components on meat quality [2]. Other important qualities include nutritional value, technological quality and shelf life [3][4][5], all which are desired by the modern consumer.…”

Section: Introductionmentioning

confidence: 99%

Effect of breed and feeding strategy on the eating quality of Kenyan beef

Wambui¹,

Karuri²,

Kanyari³

2017

AJFAND

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In Kenya, most of the livestock are reared on grass using extensive pastoral systems. Nevertheless, intensive feed-lot systems to finish beef cattle have become popular among local producers. The two systems are likely to have a different impact on the eating quality of beef, because quality is determined by the combined effects of breed, nutrition and management. The effect of free-range and semi-feed lot feeding strategies on the eating quality of beef from Zebu and Sahiwal breeds was assessed. A 2 x 2 between subjects factorial design was used (two breeds fed using two feeding strategies). From each single breed and feeding strategy combination, seven cattle were selected after three months of feeding. The cattle were slaughtered and their rump steaks sampled. The samples were frozen for 24 h then thawed for 4 h prior to analysis. The steaks' pH was measured after cooking. They were then subjected to Texture Profile Analysis (TPA), 'Warner-Bratzler' Shear (WBS) tests, and organoleptic evaluations. The pH did not differ significantly with feeding strategy or breed (P≥0.05). The result from TPA and WBS revealed that semi feed-lot Sahiwal beef was tender than free-range Sahiwal beef (P<0.05). On the other hand, there was no difference in tenderness between feed-lot and free-range Zebu beef (P≥0.05). An analysis between the breeds showed that feed-lot Sahiwal beef was tender than feed-lot Zebu beef (P<0.05), but there was no difference in tenderness between beef from free-range Sahiwal and free-range Zebu (P≥0.05). In the sensory analysis, there was a significant difference for each of the sensory parameters (P<0.05, each). Steaks from semi-feed lot Sahiwal were preferred to the other beef steaks.In conclusion, a semi-feed lot feeding strategy has the potential to improve the eating quality of beef from Sahiwal breed. Nevertheless, the improvement in the eating quality observed with Zebu breed, although not statistically significant, gives an opportunity for value chain actors to explore other management systems that can be combined with those assessed in this study to improve eating quality.

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Effects of Vitamin E Supplementation on Lipid Peroxidation and Color Retention of Salted Calf Muscle from a Diet Rich in Polyunsaturated Fatty Acids

Cited by 34 publications

References 40 publications

Dietary Plant Extracts Combined with Vitamin E Limit the Discoloration in Stored n-3 PUFA Rich Meat

Dietary Plant Extracts Combined with Vitamin E Limit the Discoloration in Stored n-3 PUFA Rich Meat

Fattening Performance of Bulls of three Breeds Fattened Semi-Intensively in the Kostanay Region

Effect of breed and feeding strategy on the eating quality of Kenyan beef

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