The 2-Thiobarbituric Acid Reaction, An Objective Measure of the Oxidative Deterioration Occurring in Fats and Oils

Sinnhuber, R. O.; Yu, T. C.

doi:10.5650/jos1956.26.259

Cited by 248 publications

(169 citation statements)

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“…The lightness (L*), redness (a*), and yellowness (b*) color values were measured using color difference meter (Yasuda Seiko Co., CR-310, Minolta, Tokyo, Japan) at day 0, and days 5 and 10 of vacuum storage by using the standard method of CIE. Drip loss was determined by the method of Kauffman et al (1986) and lipid peroxidation was measured by TBARS assay as per the method of Sinnhuber and Yu (1977).…”

Section: Carcass Characteristics and Pork Quality Evaluationmentioning

confidence: 99%

Effects of Dietary Protein Level and Phase Feeding Regimen on Growth Performance, Carcass Characteristics and Pork Quality in Growing-finishing Pigs

Choi¹,

Shinde²,

Zheng³

et al. 2010

Journal of Animal Science and Technology

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Two experiments were conducted to study the effects of dietary protein level and phase feeding regimens on performance, carcass characteristics and pork quality in growing-finishing pigs. In both experiments, growing pigs (n=90; barrows; Landrace × Yorkshire × Duroc) were allotted to 3 treatments. Each treatment had 3 replicate pens comprising 10 pigs in each. In Exp. 1, pigs (average body weight 25.06±0.57 kg) were fed diets having low (17.50-14.50-12.51%), medium (19.49-17.50-13.87%) or high (22.47-19.49-16.36%) CP concentration (LP, MP and HP diets, respectively) diets during grower-finisher I-finisher II phases, respectively. Feeding of MP diet resulted in higher (P<0.05) ADG and better FCR than pigs fed LP diet. Pigs fed HP diet had lower (P<0.05) pork color and marbling score. Meat of pigs fed LP diet had higher (P<0.05) Thiobarbituric acid reactive substances (TBARS), while meat of pigs fed HP and LP diets had greater drip loss than pigs fed MP diet. In addition, meat from pigs fed LP diet was darker while meat of pigs fed HP and MP diets was paler and redder. In Exp. 2, pigs (average body weight 10.40 ±0.61 kg) were subjected during 126 days to three or four phase regimes of different duration. The treatments T1 and T2 were subjected to four phase feeding regimens (grower I, grower II, finisher I and finisher II) for 22, 42, 32 and 30 days (T1) and 40, 40, 25 and 21 days (T2), respectively, while T3 was subjected to three phase feeding regimen (grower I, grower II and finisherI) for 40, 56 and 30 days, respectively. Duration of phase feeding regimens had no effect (P>0.05) on the performance, carcass traits and meat quality of pigs. These results suggest that both high and low levels of CP have a negative effect on performance and pork quality; however, alterations in the phase feeding regimens do not have any discernible effect on the performance and pork quality in growing-finishing pigs.

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Section: Carcass Characteristics and Pork Quality Evaluationmentioning

confidence: 99%

Effects of Dietary Protein Level and Phase Feeding Regimen on Growth Performance, Carcass Characteristics and Pork Quality in Growing-finishing Pigs

Choi¹,

Shinde²,

Zheng³

et al. 2010

Journal of Animal Science and Technology

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show abstract

“…TBARS were measured by following the procedures of Sinnhuber and Yu (1977). A 0.5 g sample was added to 3 mL of 1% thiobarbituric acid (TBA) plus 0.3% NaOH solution and 17 mL of 0.25% trichloroacetic acid solution plus 3.6 mM HCl solution, heated in a water bath for 30 min.…”

Section: Measurement and Analysismentioning

confidence: 99%

<b>Comparative effects of dietary sea urchin shell powder and feed additives on meat quality and fatty acid profiles of broiler breast meat

Kim

Chung

et al. 2015

Acta Sci. Anim. Sci.

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ABSTRACT. This study was a small pen trial in which we investigated comparative effects of dietary sea urchin shell powder and feed additives on meat quality and fatty acid profiles of broiler breast meat. A total of 108 male broilers were assigned to 3 groups (control, 1% sea urchin shell powder, and 1% feed additives) with 3 replicates of 12 chicks per pen in a completely randomized design for 28 days. The following parameters have been investigated: proximate composition (DM, CP, EE, and ash), physicochemical properties (pH, TBARS, cooking loss and DPPH radical scavenging), meat color and fatty acid profiles. No remarkable effects between treatment and storage day were observed for proximate composition, physicochemical properties, meat color and fatty acid profiles. In conclusion, diets with 1% sea urchin shell powder have the ability to increase DPPH radical scavenging and unsaturated fatty acid, indicating an opportunity for partial diet substitution in comparison with 1% feed additives.Keywords: sea urchin shell, proximate composition, physicochemical properties, meat color, fatty acid.Efeitos comparativos do pó da casca do ouriço-do-mar e suplementos de dieta na qualidade da carne e no perfil de ácidos graxos da carne do peito de frangos de corte RESUMO. Nesse ensaio investigaram-se os efeitos comparativos do pó da casca do ouriço-do-mar e suplementos alimentares sobre a qualidade de carne e o perfil de ácidos graxos de carne de peito de frangos de corte. Cento e oito frangos de corte machos foram distribuídos em 3 grupos (controle, 1% pó da casca do ouriço-do-mar, 1% aditivos alimentares), com 3 repetições, com 12 frangos por gaiola, num esquema aleatório, durante 28 dias. Foram investigados os seguintes parâmetros: composição aproximada (MS, PB, EE e cinzas), propriedades físico-químicas (pH, TBARS, perda no cozimento e o radical livre DPPH), cor da carne e ácidos graxos. Não foi observado nenhum efeito significativo entre o tratamento e o dia de armazenagem para a composição aproximada, propriedades físico-químicas, cor da carne e ácidos graxos. Os resultados mostram que rações com pó da casca do ouriço-do-mar são capazes de aumentar o radical livre DPPH e os ácidos graxos não saturados e revelam uma oportunidade para a substituição parcial da ração com 1% de aditivos alimentares.Palavras-chave: ouriço-do-mar, composição aproximada, propriedades físico-quimicas, cor da carne, ácido graxo.

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“…Then 10 ml of TBA reagent which was prepared by dissolving 1g of TBA powder in 75 ml of 0.1N NaOH and diluted to 100 ml with distilled water according to Sinnhuber and Yu [10], was pipetted (using a pipette bulb) into the flask. The flasks were swirled and shake frequently for four minutes.…”

Section: Thiobarbituric Acid (Tba) Valuementioning

confidence: 99%

Iron Fortification of Yogurt and Pasteurized Milk

Nkhata¹

2015

JNHFS

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The 2-Thiobarbituric Acid Reaction, An Objective Measure of the Oxidative Deterioration Occurring in Fats and Oils

Cited by 248 publications

References 0 publications

Effects of Dietary Protein Level and Phase Feeding Regimen on Growth Performance, Carcass Characteristics and Pork Quality in Growing-finishing Pigs

Effects of Dietary Protein Level and Phase Feeding Regimen on Growth Performance, Carcass Characteristics and Pork Quality in Growing-finishing Pigs

<b>Comparative effects of dietary sea urchin shell powder and feed additives on meat quality and fatty acid profiles of broiler breast meat

Iron Fortification of Yogurt and Pasteurized Milk

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