Effect of feeding olive pomace acid oil on lipid composition and oxidative stability of chicken and pork meat

2021 ◽  
Author(s):  
Paula Albendea ◽  
Gerard Verge-Merida ◽  
Ana Cristina Barroeta ◽  
Marçal Verdú ◽  
Magdalena Rafecas ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Lipid Composition ◽  
Pork Meat ◽  
Olive Pomace ◽  
Acid Oil ◽  
Effect Of Feeding

Effects of dietary hop (Humulus lupulusL.)β-acids on quality attributes, composition and oxidative stability of pork meat

2017 ◽  
Vol 98 (6) ◽  
pp. 2385-2392 ◽  
Author(s):  
Maicon Sbardella ◽  
Aline MC Racanicci ◽  
Franz D Gois ◽  
Cristiane B de Lima ◽  
Dannielle L Migotto ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Quality Attributes ◽  
Pork Meat

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

Meat Science ◽  
2011 ◽  
Vol 88 (2) ◽  
pp. 271-279 ◽  
Author(s):  
Vladimiro Cardenia ◽  
Maria Teresa Rodriguez-Estrada ◽  
Fabio Cumella ◽  
Luca Sardi ◽  
Giacinto Della Casa ◽  
...  
Keyword(s):  
Vitamin E ◽  
Oxidative Stability ◽  
Sunflower Oil ◽  
Storage Conditions ◽  
Pork Meat ◽  
High Oleic Sunflower Oil ◽  
High Oleic ◽  
And Storage ◽  
Diet Supplementation

scholarly journals Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarity

2013 ◽  
Vol 51 (1) ◽  
pp. 132-140 ◽  
Author(s):  
Candelaria Poyato ◽  
Iñigo Navarro-Blasco ◽  
Maria Isabel Calvo ◽  
Rita Yolanda Cavero ◽  
Iciar Astiasarán ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Lipid Composition

scholarly journals Impact of Fermented or Enzymatically Fermented Dried Olive Pomace on Growth, Expression of Digestive Enzyme and Glucose Transporter Genes, Oxidative Stability of Frozen Meat, and Economic Efficiency of Broiler Chickens

2021 ◽  
Vol 8 ◽  
Author(s):  
Doaa Ibrahim ◽  
Amira Moustafa ◽  
Sara E. Shahin ◽  
Wafaa R. I. A. Sherief ◽  
Karima Abdallah ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Economic Efficiency ◽  
Broiler Chickens ◽  
Frozen Storage ◽  
Poultry Feed ◽  
Total Phenolic ◽  
Control Group ◽  
Olive Pomace ◽  
Breast Meat ◽  
Genes Encoding

The use of dried olive pomace as complementary energy sources in poultry feed is still limited due to its low protein and high fiber contents. Bioconversion of olive pomace through solid-state fermentation with or without exogenous enzymes is considered as a trial for improving its nutritional value. This study aimed to evaluate the effects of fermented olive pomace with or without enzymatic treatment on the growth, modulations of genes encoding digestive enzymes and glucose transporters, meat oxidative stability, and economic efficiency of broiler chickens. A total of 1400 day-old broiler chicks (Ross 308) were randomly allocated to seven dietary treatments with 10 replicates of 20 birds/replicate. Treatments included control (basal corn–soybean diet) and other six treatments in which basal diet was replaced by three levels (7.5, 15, and 30%) of fermented olive pomace (FOPI) or enzymatically fermented olive pomace (FOPII) for 42 days. The highest body weight gain was observed in groups fed 7.5 and 15% FOPII (increased by 6.6 and 12.5%, respectively, when compared with the control group). Also, feeding on 7.5 and 15% FOPII yielded a better feed conversion ratio and improved the digestibility of crude protein, fat, and crude fiber. The expression of the SGLT-1 gene was upregulated in groups fed FOPI and FOPII when compared with the control group. Moreover, the expression of the GLUT2 gene was elevated in groups fed 7.5 and 15% FOPII. By increasing the levels of FOPI and FOPII in diets, the expression of genes encoding pancreatic AMY2A, PNLIP, and CCK was upregulated (p < 0.05) when compared with the control. Fat percentage and cholesterol content in breast meat were significantly reduced (p < 0.05) by nearly 13.7 and 16.7% in groups fed FOPI and FOPII at the levels of 15 and 30%. Total phenolic and flavonoid contents in breast meat were significantly increased in groups fed 15 and 30% FOPI and FOPII when compared with the control group and even after a long period of frozen storage. After 180 days of frozen storage, the inclusion of high levels of FOP significantly increased (p < 0.05) the levels of glutathione peroxide and total superoxide dismutase and meat ability to scavenge free radical 1,1-diphenyl-2-picrylhydrazyl. Furthermore, the highest net profit and profitability ratio and the lowest cost feed/kg body gain were achieved in groups fed 7.5 and 15% of FOPII, respectively. The results of this study indicated that dietary inclusion of 15% FOPII could enhance the growth performance and economic efficiency of broiler chickens. Moreover, a higher inclusion level of FOPI or FOPII could enhance the quality and increase the oxidative stability of frozen meat and extend the storage time.

Influence of exogenous application ofn‐3fatty acids on meat quality, lipid composition, and oxidative stability in pigs

1999 ◽  
Vol 52 (1) ◽  
pp. 53-65 ◽  
Author(s):  
Karin Nürnberg ◽  
U. Küchenmeister ◽  
G. Nürnberg ◽  
K. Ender ◽  
W. Hackl
Keyword(s):  
Oxidative Stability ◽  
Meat Quality ◽  
Lipid Composition ◽  
Exogenous Application

scholarly journals Effects of chokeberry extract isolated with pressurized ethanol from defatted pomace on oxidative stability, quality and sensory characteristics of pork meat products

LWT ◽  
2021 ◽  
pp. 111943
Author(s):  
Laura Tamkutė ◽  
Rūta Vaicekauskaitė ◽  
Beatriz Melero ◽  
Isabel Jaime ◽  
Jordi Rovira ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Meat Products ◽  
Sensory Characteristics ◽  
Pork Meat
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