Feeding a high oleic acid (C18:1) diet improves pleasing flavor attributes in pork

Navarro, Marta; Dunshea, Frank R.; Lisle, Allan; Roura, Eugeni

doi:10.1016/j.foodchem.2021.129770

Cited by 26 publications

(9 citation statements)

References 39 publications

(45 reference statements)

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“…As other white meats, rabbit meat is generally low in both Fe and Zn [ 5 , 57 ]. Values of Fe and Zn in rabbit meat in the present study were similar to those published [ 52 ]. In addition, [ 58 ] found the considerably higher Fe content in meat (2.15 mg/100 g) of local rabbit breeds reared under an extensive production system.…”

Section: Discussionsupporting

confidence: 91%

“…For example, Arg has a bitter and slightly sweet sensation, Ser is sweet with some sour and umami taste, Glu (a savoury AA) has a combination of sour and umami taste and Ala has a sweet and slightly umami taste [ 46 , 48 , 50 ]. On the basis of the found genotype- and sex-related differences in AA levels in rabbit meat of the present study, a certain variation in the flavour of meat can also be expected, since the intramuscular fat which is mainly linked to a meat flavour [ 51 , 52 ] is generally low in rabbits. These variations in the sensation of meat flavour can occur particularly after the processing of specific meat products.…”

Section: Discussionmentioning

confidence: 56%

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Proximate Chemical Composition, Amino Acids Profile and Minerals Content of Meat Depending on Carcass Part, Sire Genotype and Sex of Meat Rabbits

Gál

Zapletal

Jakešová

et al. 2022

Animals

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The aim of the study was to assess the effects of the sire genotype, sex and carcass part on the composition of the meat of rabbits, which were fattened under conditions where no synthetic drugs were used. As for carcass parts, the higher content of both total amino acids (AA) and all essential AA (EAA) monitored was found in the Longissimus thoracis et lumborum (LTL) muscle as compared to hind leg meat (p ˂ 0.001). Significant effects of the rabbit sire genotype and the genotype x sex interaction on proportions of some AA in meat were found (p ˂ 0.001). Crossbreeding of the Mecklenburger Schecke (MS) sires with a commercial dam line of HYLA rabbits resulted in a lower proportion of the total AA and all EAA monitored in meats of MS sired males as compared to MS sired females and HYLA rabbits (p ˂ 0.05). The sex-related effect on AA profile was not so noticeable in final commercial crossbreds of HYLA rabbits when compared to MS sired progeny. These findings point to a possible risk of alterations in the nutritional quality of meat proteins when using different rabbit sire genotypes than those originally intended for the specific commercial crossbreeding scheme. However, on the contrary, higher contents of magnesium (p ˂ 0.05), manganese (p ˂ 0.001) and zinc (p ˂ 0.05) were found in meats of MS sired progeny as compared to HYLA rabbits.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionmentioning

confidence: 56%

Proximate Chemical Composition, Amino Acids Profile and Minerals Content of Meat Depending on Carcass Part, Sire Genotype and Sex of Meat Rabbits

Gál

Zapletal

Jakešová

et al. 2022

Animals

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“…Fatty acids determine the characteristics of beef, especially the fat quality and consumer acceptance parameters [85]. Among the fatty acids, oleic acid is critical for the taste and flavor of meat [86,87]. Lupin contains more than 35% of simple UFAs, with oleic acid being the predominant UFA [11].…”

Section: Discussionmentioning

confidence: 99%

Effect of Lupin Supplementation on the Growth, Carcass, and Meat Characteristics of Late-Fattening Hanwoo Steers

Um,

Shin,

Son

et al. 2024

Animals

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This study aimed to investigate the effects of lupin flake supplementation on the growth, plasma parameters, carcass characteristics, and meat composition of late-fattening Hanwoo steers. The steers (n = 40) were randomly divided into the four groups with 10 steers each: LP0 (lupin flake 0%), LP3 (lupin flake 3%), LP6 (lupin flake 6%), and LP9 (lupin flake 9%). The total digestible nutriant intake increased as the concentration of lupin increased (linear and quadratic effects; p < 0.05). The thiobarbituric acid-reactive substance content in the strip loins decreased as lupin flake supplementation levels increased (linear and quadratic effects; p < 0.05), while carnosine levels increased linearly (p < 0.05). As the lupin flake supplementation level increased, anserine and creatinine contents increased linearly and quadratically (p < 0.05). Similarly, adenosine triphosphate (ATP) and adenosine monophosphate (AMP) content increased with increasing lupin flake supplementation levels in linear and quadratic effects (p < 0.001). Palmitoleic acid content increased significantly with increasing lupin flake supplementation level (linear and quadratic effects; p < 0.05). The content of oleic acid in the strip loin was not significant, but the unsaturated fatty acid (UFA) (p < 0.05) and n-6/n-3 ratio (p < 0.05) increased. The results of this study indicated that although lupin flake supplementation did not markedly affect the growth, carcass characteristics, or meat composition of late-fattening Hanwoo steers, it exerted a positive effect on the flavor, taste profiles (anserine, creatinine, ATP, and AMP), hypotonicity (TBARS), and healthy meat production (UFA and n-6/n-3 ratio) related to beef.

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“…The higher levels of MUFA and SFA compared to PUFA, are probably derived from the lipid composition of the meat product. In swine meat, the triglycerides are mainly constituted of high levels of saturated fatty acids instead of polyunsaturated (Ma & Sun, 2020;Navarro et al, 2021).…”

Section: Fatty Acids Profile Of Fresh Pork Sausage With Microencapsul...mentioning

confidence: 99%

Effects of the addition of microencapsulated aromatic herb extracts on fatty acid profile of different meat products

et al. 2022

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The objective of this study was to evaluate the influence of addition of microencapsulated natural extracts of aromatic herbs in comparison with synthetic antioxidants on fatty acids profile of different meat products (restructured product of Tilapia mechanically separated fish meat (RP) and Fresh pork sausage (FS) stored under freezing and cold storage. Synthetic antioxidant sodium erythorbate was used in the RP and butylated hydroxytoluene (BHT) was used in the FS. Natural oregano extract (Origanum vulgare) was used in the RP, while the rosemary extract (Rosmarinus officinalis) was used in the FS. The fatty acid profiles of each formulation were obtained by gas chromatography (GC-MS). The oleic acid was the most abundant compound in both evaluated products, also, during the observed storage period there was an increase in SFA and MUFA composition (p < 0.05) in all the treatments. However, the treatments with addition of synthetic antioxidant and microcapsules loaded with different content of aromatic herb extracts showed similar behavior. Moreover, the addition of microencapsulated aromatic herb extracts increased the content of PUFA, improving the nutritional quality indexes in both RP and FS. Our results infer that the addition of oregano and rosemary extracts have antioxidant potential equivalent to synthetic antioxidants.

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Feeding a high oleic acid (C18:1) diet improves pleasing flavor attributes in pork

Cited by 26 publications

References 39 publications

Proximate Chemical Composition, Amino Acids Profile and Minerals Content of Meat Depending on Carcass Part, Sire Genotype and Sex of Meat Rabbits

Proximate Chemical Composition, Amino Acids Profile and Minerals Content of Meat Depending on Carcass Part, Sire Genotype and Sex of Meat Rabbits

Effect of Lupin Supplementation on the Growth, Carcass, and Meat Characteristics of Late-Fattening Hanwoo Steers

Effects of the addition of microencapsulated aromatic herb extracts on fatty acid profile of different meat products

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