Oxidative stability of pork meat lipids as related to high-oleic sunflower oil and vitamin E diet supplementation and storage conditions

Cardenia, Vladimiro; Rodríguez‐Estrada, Maria Teresa; Cumella, F.; Sardi, Luca; Casa, G. Della; Lercker, Giovanni

doi:10.1016/j.meatsci.2010.12.034

Cited by 47 publications

(34 citation statements)

References 37 publications

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“…Some authors reported a period of supplementation ranging from 30 to 60 days, 28,29,42 -44 or from 60 to 100 days, 25,26,45 -48 before slaughter for pigs. There is also significant variation in the period of supplementation for cattle and lambs; however, it usually ranges from 40 to 100 days before slaughter.…”

Section: Increasing -3 In Raw Meat Materialsmentioning

confidence: 99%

ω-3 in meat products: benefits and effects on lipid oxidative stability

Bernardi

Bertol

Pflanzer

et al. 2016

J. Sci. Food Agric.

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Although ω-3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products, may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf-life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the raw meat materials and reduce the risk of lipid oxidation in processed products. This review aims to address the challenges and advantages of the incorporation of ω-3 fatty acids in raw meat materials and processed meat products, and to describe the use of different compounds to enhance lipid oxidative stability. © 2015 Society of Chemical Industry.

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Section: Increasing -3 In Raw Meat Materialsmentioning

confidence: 99%

ω-3 in meat products: benefits and effects on lipid oxidative stability

Bernardi

Bertol

Pflanzer

et al. 2016

J. Sci. Food Agric.

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“…Dietary inclusion of unsaturated fatty acids (UFA) in finishing hog feed may increase the UFA profile of the meat, and an increase in UFAs may affect the shelf-life stability of the meat due to a greater predisposition to lipid oxidation (Cardenia et al, 2011). CLA has been used to combat increased UFA in meat as it inhibits stearoyl-CoA desaturase (Park et al, 2000) and decreases the iodine value of pork (Corino, Magni, Pastorelli, Rossi, & Mourot, 2003).…”

Section: Lipid Oxidationmentioning

confidence: 99%

Effect of Dietary Inclusion of Conjugated Linoleic Acid on Quality Indicators of Aged Pork Loin

Matak

Maditz

Barnes

et al. 2013

JAS

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The purpose of this study was to examine the effect of dietary inclusion of conjugated linoleic acid (CLA) in hog feed on quality indicators of pork loins. A total of twenty barrows (PIC 380 x Cambrough 1025) were randomly paired, housed in pens, and fed 1% soybean oil or 1% CLA diet for 6 weeks. There were no significant differences in proximate composition of the pork loins (P > 0.05). Muscle pH increased and there were color changes over time (P < 0.05) which was independent of diet (P < 0.05). Shear force decreased over time (P=0.017), with CLA loins having lower shear force than the control (P = 0.032). These results indicate that CLA supplementation of finishing diets resulted in pork quality similar to that of traditional diets.

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“…It has been reported that the oxidative stability of muscle tissue depends on its anti-/pro-oxidant balance (Cardenia et al, 2011), and therefore dietary supplementation with antioxidants might increase the oxidative stability of meat lipids (Eder et al, 2005;Guo et al, 2006a;Ao et al, 2011). Although synthetic antioxidants, such as butylated hydroxytoluene and butyl hydroxy anisol, have been used extensively in the meat industry, consumers' concerns about the safety and toxicity of these products have initiated a search for natural sources of antioxidants (Nuala et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Effect of RRR-α-tocopherol succinate on the meat quality and antioxidative status in broilers

Zhang¹,

Wang²,

Zhou³

et al. 2012

SA J. An. Sci.

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________________________________________________________________________________ AbstractThe objective of this study was to compare the effects of two esters of α-tocopherol, all-rac-α-tocopherol acetate (DL-α-TOA) and RRR-α-tocopherol succinate (D-α-TOS), on meat quality and the antioxidative status in chicks. A total of 320 day-old Arbor Acres broiler chicks were randomly allocated to 4 treatments, each consisting of 8 pens of 10 chicks per pen. Birds in the control group received the basal diet supplemented with 30 mg DL-α-TOA/kg diet. In the other treatments the diet was supplemented with D-α-TOS at 15 mg/kg, 30 mg/kg or 60 mg/kg (TOS1, TOS2 and TOS3 treatments), respectively. The trial lasted 42 days. Positive correlations existed between dietary D-α-TOS levels and plasma and hepatic α-tocopherol concentrations, and a negative correlation with malonaldehyde (MDA) concentrations. In comparison with the control group, 30 mg/kg and 60 mg/kg of dietary D-α-TOS supplementation resulted in an increase in glutathione peroxidase (GSH-Px) activity and glutathione (GSH) content of the breast and thigh muscle and total superoxide dismutase (T-SOD) activity in the thigh muscle. Furthermore, the muscle MDA and hepatic reactive oxygen species (ROS) levels were reduced. As for meat quality, 48 h drip loss and shear force of breast and leg muscle were lower in broilers in the TOS1, TOS2 treatments and also the cooking loss in leg muscle. The study suggests that 30 mg/kg to 60 mg D-α-TOS/kg of the diet could enhance the antioxidant capacity of broiler meat, and its water-holding capacity and tenderness, in association with the reduction in lipid peroxidation as measured as a decrease in MDA and ROS concentrations.________________________________________________________________________________

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Oxidative stability of pork meat lipids as related to high-oleic sunflower oil and vitamin E diet supplementation and storage conditions

Cited by 47 publications

References 37 publications

ω-3 in meat products: benefits and effects on lipid oxidative stability

ω-3 in meat products: benefits and effects on lipid oxidative stability

Effect of Dietary Inclusion of Conjugated Linoleic Acid on Quality Indicators of Aged Pork Loin

Effect of RRR-α-tocopherol succinate on the meat quality and antioxidative status in broilers

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