Nutritive and Biological Value of Liver and Blood of Various Slaughtered Animals

Какимов, Айтбек; Suychinov, Anuarbek; Tsoy, Aleksandr; Mustambayev, Nurlan; Ibragimov, Nadir; Kuderinova, Nazira; Mirasheva, Gulmira; Yessimbekov, Zhanibek

doi:10.9734/jpri/2018/41448

Cited by 10 publications

(6 citation statements)

References 2 publications

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“…Results acquired in this study are similar to those reported by Kakimov et al [33], who determined the proximate composition of beef liver, but with higher ash and lower carbohydrate contents (1.8% and 0.60%, respectively). Lower values of fat, moisture, and carbohydrate contents were also found by these authors in horse liver, while the protein content was higher (2.62%, 70.9%, 25.1%, and 0.02%, respectively).…”

Section: Chemical Compositionsupporting

confidence: 91%

Evaluation of the Antioxidant and Antimicrobial Activities of Porcine Liver Protein Hydrolysates Obtained Using Alcalase, Bromelain, and Papain

et al. 2020

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In order to make the by-products generated from the porcine industry more valuable, pig livers were used in this trial to obtain protein hydrolysates. Three proteases (alcalase, bromelain, and papain) were utilized for enzymatic hydrolysis with two different durations, 4 and 8 hours. Ultrafiltration process was used for the recovery of the extracts, employing three different membrane pore sizes (30, 10, and 5 kDa). The porcine livers contained considerable amounts of protein (19.0%), considering they are almost composed of water (74.1%). The antioxidant activity of the obtained hydrolysates was investigated using four antioxidant methods (2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2-2′-Azino-di-[3-ethylbenzthiazoline sulfonate] (ABTS) radical scavenging activity, ferric reducing antioxidant power assay (FRAP), and oxygen radical absorbance capacity assay (ORAC)). Antibacterial properties were also measured against Gram-negative and Gram-positive bacteria. Results indicated that the three studied factors (type of enzyme, membrane pore size, and time) significantly affected the parameters evaluated. Hydrolysates obtained at 8 hours with alcalase had the best antioxidant properties. The 30 kDa alcalase extracts exhibited the highest DPPH (562 µg Trolox/g), FRAP (82.9 µmol Fe2+/100 g), and ORAC (53.2 mg Trolox/g) activities, while for ABTS the 10 kDa alcalase showed the higher values (1068 mg ascorbic acid/100 g). Concerning the antibacterial activity, 30 kDa hydrolysates obtained with bromelain for 4 hours exhibited the highest antimicrobial capacity, providing an inhibition of 91.7%.

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Section: Chemical Compositionsupporting

confidence: 91%

Evaluation of the Antioxidant and Antimicrobial Activities of Porcine Liver Protein Hydrolysates Obtained Using Alcalase, Bromelain, and Papain

et al. 2020

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“…On the contrary, the highest TPC was found for the liver (121.38 and 140.55 mg GAE/100 g FW for chestnut and commercial feed pigs, respectively). This greater presence of phenolic compounds in liver compared to the muscle tissue could be similar to what occurs with other nutrients, since, for instance, the liver contains important amounts of some vitamins such as retinol (Vitamin A), riboflavin (Vitamin B 2 ), niacin (Vitamin B 3 ), pyridoxine (Vitamin B 6 ), folacin (Vitamin B 9 ), cobalamin (Vitamin B 12 ), ascorbic acid (Vitamin C), and tocopherol (Vitamin E) [ 66 , 67 , 68 , 69 , 70 ].…”

Section: Resultsmentioning

confidence: 99%

“…In spite of that, the antioxidant capacities obtained for the muscles analyzed ( Longissimus thoracis et lumborum , Psoas major , and Biceps femoris ) were very similar to each other, with the greatest difference being found between the muscles and the liver. In this sense, the liver showed antioxidant capacity values much higher than those observed in the muscle tissue in both feedings, which could be due to the liver having interesting amounts of compounds such as vitamins [ 66 , 67 ]. Specifically, for the DPPH analysis, the values showed for the muscles were between 85.77–97.55 µg TE/g FW for the pigs fed chestnut and between 124.23–131.78 µg TE/g FW for pigs fed commercial feed, with the lowest value corresponding to Longissimus thoracis et lumborum muscle in both diets.…”

Section: Resultsmentioning

confidence: 99%

“…This fact agrees with the premise that the presence of phenols in animal tissues is poor and is relegated to the consumption of vegetal products and their subsequent accumulation [ 33 ]. Additionally, the liver stands out for this low correlation in both diets, which may be due to the high presence of other compounds such as vitamins, which also have antioxidant activity [ 66 , 67 ]. Notwithstanding, it should be noted that among the three methods used, ABTS is the one that generally presents a greater correlation with the TPC, being significant ( P < 0.01) in the case of Longissimus thoracis et lumborum and Psoas major muscle from pigs fed both diets and in the case of liver in pigs fed chestnut.…”

Section: Resultsmentioning

confidence: 99%

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Total Phenol Content and Antioxidant Activity of Different Celta Pig Carcass Locations as Affected by the Finishing Diet (Chestnuts or Commercial Feed)

et al. 2020

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The objective of this research was to evaluate the total phenol content, total flavonoids, and antioxidant activity of chestnuts (Castanea sativa Mill.) and commercial feed employed in the finishing diet of the Celta pig breed and analyze the effect of the feeding (chestnuts vs. commercial feed) in the finishing diet on total phenol content and antioxidant activity of Longissimus thoracis et lumborum, Psoas major, and Biceps femoris muscles and liver of the Celta pig breed. The antioxidant activity of the feed and animal tissue was investigated using three antioxidant methods (2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2-2′-Azino-di-[3-ethylbenzthiazoline sulfonate] (ABTS) radical scavenging activity, and ferric reducing antioxidant power (FRAP) assay). The determination of the total phenol content and total flavonoids showed that chestnut had a significantly lower concentration than commercial feed in these compounds (130.00 vs. 312.89 mg gallic acid equivalents/100 g fresh weight and 8.58 vs. 32.18 mg catechin equivalents/100 g fresh weight, respectively). However, the results displayed that chestnuts had a higher antioxidant activity when compared with the commercial feed through the DPPH and ABTS methods (1152.42 vs. 957.33 µg Trolox equivalents/g fresh weight, and 9379.74 vs. 7613.44 µg Trolox equivalents/g fresh weight, for DPPH and ABTS assay, respectively), while the antioxidant activity measured by the FRAP assay turned out to show higher values for commercial feed (1777.49 and 1946.09 µmol Fe2+/100 fresh weight for chestnut and commercial feed, respectively), although significant differences were only found in the ABTS assay. On the other hand, the present study found that chestnut significantly reduces the total phenol content and declines the antioxidant activity of Longissimus thoracis et lumborum, Psoas major, and Biceps femoris muscles and liver of the Celta pig breed. Finally, it has been found that liver is the location that has the best antioxidant characteristics compared to any muscle, regardless of diet utilized.

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“…However there is still few studies on postmortem changes in beef lungs due to pH, color, and drip loss. The studies in beef liver related to microbiology (Shelef, 1975;Devatkal & Mendiratta, 2006;Hemmat et al, 2013;Alexanyan et al, 2014), nutrition (Li et al, 2014;Kakimov et al, 2018;Biel et al, 2019), and chemical changes (Custódio et al, 2016;Alexanyan et al ,2014) are many recorded. The studies on pH of beef liver had been reported from the abattoir and transported in cool box (<7 ºC) to the laboratory within 3 hours.…”

Section: Introductionmentioning

confidence: 99%

Postmortem Changes in pH, Color, Drip Loss, and Non-Protein Nitrogen in Beef Liver and Lungs During Storage in Refrigerator

Lukman¹,

Pisestyani

Latif

et al. 2020

Acta Vet Indones

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Beef offal are consumed by people in some countries specifically in Asia. Beef liver and lungs are favorite food which are used as meat in traditional food. The objective of this study was to determine the postmortem changes in pH, color, drip loss, and non-protein nitrogen (NPN) content in beef liver and lungs during storage in refrigerator (3-4 ºC) until 5 d (120 h) after slaughter. The beef liver and lungs were collected from the abattoir and transported in cool box (<7 ºC) to the laboratory within 3 hours. The samples size of beef liver and lungs were 20 for each observation time. In the laboratory the beef liver and lungs were measured directly for pH value, color (L*, a*, and b*), drip loss, and NPN content at 4 h postmortem (pm) and afterwards every beef liver sample was sliced into 5 pieces of 100-120 g and stored in chiller of 3-4 ºC. The measurement of pH, color (L*, a*, and b* values), drip loss, and NPN content were conducted at 4 h, 24 h, 48 h, 72 h, 96 h, and 120 h postmortem. Data were analyzed descriptively and by comparing the 95% confidence interval of mean of each observation. The results showed that pH, color, drip loss, and NPN content in beef lungs were higher than the values in beef liver. The pH of beef liver and lungs declines until 96 h pm and 48 h pm, respectively. The L*, a*, and b* values of beef liver and lungs increased in general during storage. Drip loss and NPN in beef liver and lungs tended to increase significantly during storage. From this study the pH value and NPN can be used to determine the freshness of beef liver and lungs.

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Nutritive and Biological Value of Liver and Blood of Various Slaughtered Animals

Cited by 10 publications

References 2 publications

Evaluation of the Antioxidant and Antimicrobial Activities of Porcine Liver Protein Hydrolysates Obtained Using Alcalase, Bromelain, and Papain

Evaluation of the Antioxidant and Antimicrobial Activities of Porcine Liver Protein Hydrolysates Obtained Using Alcalase, Bromelain, and Papain

Total Phenol Content and Antioxidant Activity of Different Celta Pig Carcass Locations as Affected by the Finishing Diet (Chestnuts or Commercial Feed)

Postmortem Changes in pH, Color, Drip Loss, and Non-Protein Nitrogen in Beef Liver and Lungs During Storage in Refrigerator

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