Plant extracts combined with vitamin E in PUFA-rich diets of cull cows protect processed beef against lipid oxidation

Gobert, Mylène; Gruffat, Dominique; Hăbeanu, Mihaela; Parafita, Émilie; Bauchart, Dominique; Durand, Denys

doi:10.1016/j.meatsci.2010.03.024

Cited by 72 publications

(67 citation statements)

References 52 publications

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“…Antioxidant status of meat and liver samples Although in the present study the use of naringin did not seem to significantly affect the antioxidant status of the meat, previous studies carried out on finishing cows and lambs showed an improvement in this parameter when plant extracts rich in polyphenols were included in the diet (Moñ ino et al, 2008;Gobert et al, 2010;Luciano et al, 2011). This effect was related to the presence of polyphenols in muscle (Luciano et al, 2011).…”

Section: Discussioncontrasting

confidence: 57%

The liver antioxidant status of fattening lambs is improved by naringin dietary supplementation at 0.15% rates but not meat quality

Bodas

Prieto

Jordán

et al. 2012

Animal

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Twenty Assaf lambs fed barley straw plus a concentrate alone (CONTROL group) or enriched with naringin (1.5 g/kg DM, NARINGIN group) were used to assess the effect of this polyphenolic compound on meat quality attributes. Serum samples were collected for 7 weeks, then the animals were slaughtered and the livers and longissimus thoracis et lumborum muscles extracted for analysis. Triacylglycerol levels in the serum samples tended to show (P 5 0.087) lower average values for the NARINGIN group when compared with the CONTROL, but no differences were observed when the meat was analysed for the intramuscular fat content. Lower thiobarbituric acid-reactive substances procedure (TBARS) values (P , 0.001) in the liver of the NARINGIN group were detected, probably as a consequence of naringenin accumulation in this organ. No significant differences were observed in the meat samples concerning TBARS or colour evolution during refrigerated storage, as not enough naringenin would have reached the muscle. Independent of naringin administration, the low levels of the most atherogenic oxysterols must be highlighted as the most important quality score in the lamb meat samples studied.

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Section: Discussioncontrasting

confidence: 57%

The liver antioxidant status of fattening lambs is improved by naringin dietary supplementation at 0.15% rates but not meat quality

Bodas

Prieto

Jordán

et al. 2012

Animal

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“…En revanche, après maturation sous vide pendant 12 jours (j12), la mise au contact des tranches de viande au cours du conditionnement en barquette avec l'O 2 de l'air (viande sous film perméable à l'air) ou d'une atmosphère modifiée (70 % d'O 2 /30 % de CO 2 ) stimule la lipoperoxydation de la viande (tableau 6). Les effets les plus marqués sont observés pour les viandes issues des vaches ayant reçu le supplément en graines de lin mises au contact de l'air (× 10,4 ; p < 0,05) et surtout de 70 % d'O 2 (× 21,8 ; p < 0,05) par rapport à la viande conditionnée sous vide (tableau 6) (Gobert et al, , 2010.…”

Section: Lipoperoxidation De La Viande Bovineunclassified

“…De même, ce mélange en antioxydants protège les AGPI de la viande de certaines conditions très pro-oxydantes de conditionnement, telles que le contact des viandes tranchées avec l'O 2 de l'air en conditionnement sous film perméable à l'air (p < 0,09) et surtout sous atmosphère modifiée (70 % en O 2 , p < 0,0001) (tableau 6) (Gobert et al, 2010). Comme décrit précédemment (Gatellier et al, 2000), la vit E apportée seule n'est pas assez efficace pour protéger la viande de la lipoperoxydation chez des bovins recevant des supplé-ments en AGPI n-3.…”

Section: Effet Des Antioxydants Alimentairesunclassified

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Influence des acides gras polyinsaturés n-3 et des antioxydants alimentaires sur les acides gras de la viande et la lipoperoxydation chez le bovin en finition

Bauchart

Gobert

Hăbeanu

et al. 2010

OCL

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The aim of this study was to analyze, on beef lipids and FA and on beef colour, the impact of extruded linseed (rich in n-3 PUFA) given alone or with rapeseed (rich in n-3 and n-6 PUFA and in 18:1 n-9) in association or not with antioxidants given to Normand (fat breed) cull cows during the finishing period. Dietary linseeds significantly increased proportions of 18:3 n-3 (+56 and +36% respectively), total trans 18:1 (+66 and +105%); and of 9cis, 11trans 18:2 (CLA) (+50 and +41%) in LT muscle of which 18:3 n-3 and CLA are known to be beneficial for the human health. Addition of antioxidants (vitamin E plus plant extracts rich in polyphenols, PERP) reinforced the stimulating effect of lipid supplements on proportions of the three considered FA (18:3 n-3, total trans 18:1, 9cis, 11trans 18:2) in total lipids of both muscles. Dietary n-3 PUFA reduced the resistance capacity of plasma against lipoperoxidation (-11%) favouring peroxidized products formations such as conjugated dienes (×1.75) and malonedialdehyde (MDA, ×2). Intensity of beef lipoperoxidation (estimated by MDA level) tended to be higher in meats packaged under modified atmosphere rich in oxygen (70%) in the linseed group (2.96 µg/g of tissue) compared to that of the control group (2.19 µg/g of tissue, P = 0.1). Dietary vitamin E provided with PERP effectively protected beef against lipoperoxidation, even in beef packagings with O 2 . Beef under air packaging from cows given the linseed supplement had a higher redness value than that from control cows. In the case of animals given lipid supplemented diets and submitted to an emotional stress, beef packaged under air or modified atmosphere rich in O 2 had a lower redness than that of the same animals given lipids associated to antioxidant supplements. We concluded that the dietary strategy combining addition of n-3 PUFA and of the antioxidant mixture in diets would avoid major risks of lipoperoxidation and alteration of colour in beef products whatever: 1) the conditions of meat ageing and packaging (especially those with contact with oxygen); 2) the degree of emotional stress of animals just prior slaughter.

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“…Oxidative stress can increase sharply in cells either due to the decrease in the activity of the antioxidant defense systems or to the overproduction of ROS (Mukherjee et al, 2007;Soffler, 2007). The most harmful effect induced by ROS in plants is the oxidative degradation of lipids, especially polyunsaturated fatty acids (PUFA) in cell membranes known as lipid peroxidation, which can directly cause biomembrane disorganization (Gobert et al, 2010;Timbrell, 2009;Wahsha et al, 2010). Several studies reported that ROS can initiate lipid peroxidation through the action of hydroxyl radicals (Armstrong, 2008;Katoch and Begum, 2003).…”

Section: Introductionmentioning

confidence: 99%

Toxicity assessment of contaminated soils from a mining area in Northeast Italy by using lipid peroxidation assay

Wahsha

Bini

Fontana

et al. 2012

Journal of Geochemical Exploration

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Contamination by heavy metals in soils may strongly affect the environmental quality. Lipid peroxidation caused by heavy metals in plants was investigated as a relevant bioassay of toxicity. Soils and wild plants (dandelion and willow) were collected from an abandoned mine area in northeast Italy, and the concentration of different heavy metals (Ni, Cr, Cu, Pb, Zn, Fe and Mn) were measured and analyzed. Soils affected by mining activities presented total Zn, Cu, and Pb concentrations (2566, 3975, 20,815 mg kg −1 respectively) above toxic thresholds, and 58% for Fe. Heavy metal-induced oxidative stress was evidenced by the generation of reactive radicals, followed by an increase in malondialdehyde (MDA) production up to 41.64 μM in willow leaves. We found that MDA concentration in plant tissues differed significantly among species and plant organs. The higher concentration of metal in soil corresponded with the higher concentration of MDA in the plant. The combined results of metal concentration, MDA content and translocation coefficients in plants show that the investigated plants are rather highly tolerant towards environmental pollution. This suggests that they could be useful in phytoremediation of metal contaminated sites.

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Plant extracts combined with vitamin E in PUFA-rich diets of cull cows protect processed beef against lipid oxidation

Cited by 72 publications

References 52 publications

The liver antioxidant status of fattening lambs is improved by naringin dietary supplementation at 0.15% rates but not meat quality

The liver antioxidant status of fattening lambs is improved by naringin dietary supplementation at 0.15% rates but not meat quality

Influence des acides gras polyinsaturés n-3 et des antioxydants alimentaires sur les acides gras de la viande et la lipoperoxydation chez le bovin en finition

Toxicity assessment of contaminated soils from a mining area in Northeast Italy by using lipid peroxidation assay

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