scholarly journals Supplementation Effect of Oleuropein Extract Combined with Betaine, Magnesium, and Vitamin E on Pigs’ Performance and Meat Quality Characteristics

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 443
Author(s):  
Ana I. Rey ◽  
Patricia Puig ◽  
Paul William Cardozo ◽  
Teresa Hechavarría
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Meat Quality ◽  
Intramuscular Fat ◽  
Quality Characteristics ◽  
Oxidative Status ◽  
Tocopheryl Acetate ◽  
High Dose ◽  
Drip Loss ◽  
Antioxidant Power

This study evaluates the effect of the dietary combination of oleuropein extract (1200 mg/kg) and betaine (1000 mg/kg), magnesium oxide (600 mg/kg), and α–tocopheryl acetate (400 mg/kg), or a half-dose of these compounds, on pigs’ performance, oxidative status, and meat quality characteristics (drip loss, TBARS, and texture and fatty acid profile of intramuscular fat). Sixty-six barrows and females were slaughtered at 120 kg of BW. Performance and carcass yield were not changed by treatments. The high-dose mixture resulted in higher serum ferric reducing/antioxidant power (p = 0.0026), lower glucose (p = 0.03) and a tendency to have lower serum TBARS (p = 0.07) when compared to control. Percentage of drip loss, moisture content, intramuscular fat, or texture parameters were not modified by dietary treatments. Pigs supplemented with the high-dose mixture had higher PUFA (p = 0.0001), n-6 (p = 0.0001), n-3 (p = 0.0095) and lower MUFA (p = 0.0064) in the neutral lipid fraction of intramuscular fat. Free PUFA, mainly n-3 fatty acids (p = 0.0009), were also higher in the meat of pigs fed the high-dose mixture compared with the others. A higher mobilization (neutral to free fatty acids hydrolysis) of n-3 and MUFA fatty acids in the muscle from pigs fed the high-dose mixture was observed. However, dietary mixture supplementation tended to increase MUFA (p = 0.056) and decrease the total PUFA (p = 0.0074) proportions in muscle polar lipids. This specific fatty acid composition of meat from pigs supplemented with the high-dose mixture could be responsible for the higher meat lipid oxidation observed in this group when compared to the other groups. Consequently, the low-dose mixture would be more adequate for maintaining the oxidative status of pigs and, meat lipid stability.

Meat quality, free fatty acid concentration, and oxidative stability of pork from animals fed diets containing different sources of selenium

2017 ◽  
Vol 23 (8) ◽  
pp. 716-728 ◽  
Author(s):  
Luis Calvo ◽  
José Segura ◽  
Fidel Toldrá ◽  
Mónica Flores ◽  
Ana I Rodríguez ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Meat Quality ◽  
Lipid Fraction ◽  
Meat Products ◽  
Intramuscular Fat ◽  
Drip Loss ◽  
Organic Selenium ◽  
Lipid Stability ◽  
Inorganic Selenium

This study evaluates the effect of the source of dietary selenium supplementation (organic versus mineral) and the combined effect of organic selenium and vitamin E on the fatty acid composition and lipolysis in pork intramuscular fat and other meat quality characteristics such as drip loss and lipid stability. Higher vitamin E deposition, lower drip loss, and higher stability against oxidation were detected in muscle from pigs fed organic selenium. Also higher proportion of free fatty acids was observed in intramuscular fat from pigs fed organic selenium than those fed inorganic selenium, being these mainly coming from neutral lipid fraction. In addition, the inclusion of vitamin E in the diet enhanced such effect. Dietary organic selenium also increased Δ9-desaturase and elongase indexes and C18:1n−9 concentration. A related decrease of C18:0 concentration was also observed. Described differences in the lipid fraction composition could affect sensory characteristics of meat and meat products.

Lower Oral Doses of Micellized α-Tocopherol Compared to α-Tocopheryl Acetate in Feed Modify Fatty Acid Profiles and Improve Oxidative Status in Pigs

2014 ◽  
Vol 84 (5-6) ◽  
pp. 229-243 ◽  
Author(s):  
Ana Rey ◽  
Daniel Amazan ◽  
Gustavo Cordero ◽  
Alvaro Olivares ◽  
Clemente J. López-Bote
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Fatty Acid Profile ◽  
Oxidative Status ◽  
Tocopheryl Acetate ◽  
Antioxidant Power ◽  
Oral Supplementation ◽  
Muscle Tissues ◽  
Ferric Reducing Antioxidant Power ◽  
Weaning Piglets

Abstract. This study evaluated the effect of vitamin E supplementation source, and the dose given to sows or piglets, on the fatty acid profile of colostrum, milk, subcutaneous and intramuscular fat, and the oxidative status of piglets at 39 days of age. Sows (n = 10) were given 150 mg dl-α-tocopheryl acetate/d in feed, or 75 or 50 mg micellized-d-α-tocopherol/d in water from Day 103 of pregnancy. Weaning piglets from each group of sows (n = 7) received 3.33 mg dl-α-tocopheryl acetate/d in feed, or 1.7 mg micellized-d-α-tocopherol/d or 1.1 mg micellized-d-α-tocopherol/d in water for 14 days. Colostrum from sows supplemented with micellized-d-α-tocopherol had a lower proportion of C20:0 (P = 0.02), C18:4 n-3 (P = 0.03) and a higher C18:1 n-9 to C18:0 ratio than those given dl-α-tocopheryl acetate. Supplementation with micellized-d-α-tocopherol decreased the C18:0 proportion (P = 0.04) and the C18:1 n-9 to C18:0 ratio (P = 0.03) in milk, whereas the C18:1 n-7 proportion increased (P = 0.03) compared to dl-α-tocopheryl acetate. Composition was affected by the d-α-tocopherol dose. A similar trend to that observed in milk was observed in fatty acid composition in piglet fat. Piglets supplemented with micellized-d-α-tocopherol at low doses did not have different ferric reducing antioxidant power in muscle tissues (P = 0.31) than when they were supplemented with dl-α-tocopheryl acetate. Piglets given 1.7 mg micellized-d-α-tocopherol/d had lower oxidized glutathione than those given 1.1 mg/d (P = 0.0055). In conclusion, oral supplementation of sows (75 mg/d) and piglets (1.7 mg/d) with micellized natural vitamin E modified the fatty acid profile of piglet tissues and improved their oxidative status.

scholarly journals Effects of Caponization on Growth Performance, Carcass and Meat Quality of Mos Breed Capons Reared in Free-Range Production System

2016 ◽  
Vol 16 (3) ◽  
pp. 909-929 ◽  
Author(s):  
Daniel Franco ◽  
Mirian Pateiro ◽  
Diego Rois ◽  
Jose Antonio Vázquez ◽  
José Manuel Lorenzo
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Growth Performance ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Production System ◽  
Saturated Fatty Acids ◽  
Intramuscular Fat ◽  
Growth Equation ◽  
Free Range

AbstractThe effects of caponization on growth performance, carcass characteristics, meat quality and fatty acid profile of breast and drumstick of Mos and Sasso genotypes, reared in free-range production system were examined. A total of 47 birds of Mos breed (19 Castrated and 25 Entire) and 37 of Sasso X-44 (18 Castrated and 19 Entire) slaughtered at 32 weeks were used in this trial. The growth of broilers and the differences between genotypes and caponization effects were modelled by Weibull-growth equation. Capon’s growth was higher than that obtained by roosters and Sasso weight was greater than Mos results (P<0.05). For both genotypes the chemical composition of breast and drumstick cuts showed significantly higher values of intramuscular fat (P<0.0001) and lesser values of moisture (P<0.0001) in capons in comparison with intact ones. In Mos breed, capons exhibited significantly (P<0.0001) higher values of breast and drumstick luminosity and yellowness, as well as lower values of redness. Regarding Warner-Braztler test (WB), there were no significant differences (P>0.05) by caponization effect, but hardness measured using textural profile analysis was lesser in meat from capons. Finally castration of animals led to important modifications in the intramuscular fat because meat from capons showed significantly lower values for total saturated fatty acids (SFA) and higher polyunsaturated fatty acids (PUFA ). Nutritional indices were also more favorable in capon’s meat, so overall fatty acid profile of capons was desirable from the viewpoint of human nutrition.

Influence of weaning on carcass quality, fatty acid composition and meat quality in intensive lamb production systems

1998 ◽  
Vol 66 (1) ◽  
pp. 175-187 ◽  
Author(s):  
C. Sañudo ◽  
I. Sierra ◽  
J. L. Olleta ◽  
L. Martin ◽  
M. M. Campo ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Eating Quality ◽  
Fat Depots ◽  
Quality Aspects

AbstractThis study investigated the effects of weaning and sex on various aspects of production and quality characteristics in 22 male and 18 female lambs of the Rasa Aragonesa local meat breed. Half the lambs were weaned (W) at 38 to 40 days and half were left unwearied (UW). Both groups were given ad libitum concentrates and cereal straw. Average farm weight was 22·1 kg at 78·3 days. Live-weight gain was significantly different between sexes but not between W and UW lambs. Dressing proportion was higher in UW lambs. Significant differences in fatness were found between W and UW lambs and between sex of lambs. Among the meat quality traits, W lambs had redder and UW lambs paler meat judged by colour a* and haem pigment concentration. No statistical differences were found in the other traits except flavour intensity, which was higher in UW (66·8) than in W (63·6) lambs on a 1 to 100 scale. All other eating quality aspects, in grilled m. longissimus lumborum slices, tended to be higher in UW lambs. The fatty acid composition of subcutaneous and intramuscular fat depots differed significantly (intramuscular fat was more unsaturated and polyunsaturated). There were also differences between W and UW lambs in subcutaneous fat (higher unsaturated in W lambs). However in intramuscular fat composition only differences in polyunsaturated fatty acids (higher in UW lambs), but not in total unsaturated or saturated, were observed. Tatty acids of less than C16 chain length were higher, in both fat depots, in UW lambs than in W lambs reflecting greater incorporation of milk fatty acids. Palatability characteristics were not closely associated with fatty acid composition except that flavour intensity was correlated with total saturated fatty acids.

Meat quality and fatty acid composition of pasture-finished beef steers fed barley and soybeans

2006 ◽  
Vol 86 (4) ◽  
pp. 535-545 ◽  
Author(s):  
J. L. Duynisveld ◽  
E. Charmley ◽  
P. Mir
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Block Design ◽  
Fatty Acid Content ◽  
Drip Loss

The effect of supplemention on the performance, carcass characteristics, meat quality, and fatty acid composition of pasture-finished cattle was studied. Thirty-two steers were assigned to four treatments in a randomized block design. Treatments were: totally mixed ration (TMR) [confinement-fed total mixed ration (60% grass silage, 40% rolled barley], pasture only (rotationally grazed temperate mixed pasture); pasture plus barley (the same pasture plus 4.5 kg DM hd-1 d-1 rolled barley) and pasture plus soybeans (the same pasture plus 1.8 kg DM hd-1 d-1 whole roasted soybeans). Steers were slaughtered after 105 d on test. Tissue samples were collected at slaughter for analysis of meat quality and fatty acid content. Dry matter (DM) intakes were greater for TMR-fed cattle (P < 0.05). Among the pasture-fed cattle those fed barley (P < 0.05) consumed more total DM than those given pasture alone. Rates of BW gain were higher for TMR-fed steers than those fed pasture only (P < 0.05). Carcass weights and dressing percentage were similar across all treatments. Feeding barley or soybeans on pasture increased backfat thickness (P < 0.05), but the pasture-only cattle had greater loin eye area (P < 0.05). Pasture-only beef had more thaw drip loss (P < 0.05) and less cooking drip loss (P < 0.05) than TMR-fed beef. Evaporative cooking losses were greater in beef from unsupplemented pasture than from barley- or soybean-supplemented pasture (P < 0.05). Pasture-only beef had 25% more polyunsaturated fatty acids and 37% greater cis-9, trans-11 conjugated linoleic acid (CLA) concentrations in longisimus thoracis (l. thoracis) tissue than TMR-fed beef (P < 0.05). Among pasture-fed cattle, soybean supplementation increased C18:2 concentration by 34% (P < 0.05), while barley reduced C18:3 concentration by 8% (P < 0.05) in l. thoracis tissue. Soybean supplementation increased cis-9, trans-11 CLA concentration by 30% (P < 0.05) in l. thoracis tissue over pasture only. Beef finished on pasture has higher levels of beneficial fatty acids than TMR-fed beef, with few differences in meat quality. Supplementation on pasture improves animal performance, but barley has some negative effects on beneficial fatty acids in meat. Key words: Pasture, steers, fatty acids, conjugated linoleic acid

scholarly journals Meat Quality, Fatty Acid Content and NMR Metabolic Profile of Dorper Sheep Supplemented with Bypass Fats

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1133
Author(s):  
Atique Ahmed Behan ◽  
Muhammad Tayyab Akhtar ◽  
Teck Chwen Loh ◽  
Sharida Fakurazi ◽  
Ubedullah Kaka ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Basal Diet ◽  
Negative Influence ◽  
Significant Difference ◽  
Dorper Sheep

The supplementation of rumen bypass fat (RBF) has remained one of the preferred approaches used to decrease undesirable saturated fatty acids (FA) and increase beneficial unsaturated FA in the meat. This study was planned to evaluate the influences of rumen bypass fats on meat quality, fatty acid and metabolic profiles in male Dorper sheep (n = 36) with 24.66 ± 0.76 kg (mean ± standard error) initial body weight. Treatment comprised a basal diet (30:70 rice straw to concentrate) with no added RBF as a control (CON), basal diet with prilled fat (PF), basal diet with prilled fat plus lecithin (PFL) and basal diet with calcium soap of palm fatty acids (CaS). The findings revealed that cooking loss, drip loss and shear force in longissimus dorsi (LD) muscle were not affected by RBF supplementation, while meat pH was significantly higher in the CaS on aging day 1. However, the diet supplemented with prilled fat and lecithin modified the meat’s fatty acid profile significantly by increasing unsaturated fatty acids and decreasing saturated fats. The relative quantification of the major differentiating metabolites found in LD muscle of sheep showed that total cholesterol, esterified cholesterol, choline, glycerophosphocholine and glycerophospholipids were significantly lower in CaS and PFL diets, while glycerol and sphingomyelin were significantly higher in CaS and PFL diets. Most of the metabolites in the liver did not show any significant difference. Based on our results, the supplementation of protected fats did not have a negative influence on meat quality and the meat from Dorper sheep fed prilled fat with lecithin contained more healthy fatty acids compared to other diets.

scholarly journals Meat quality and fatty acid profile of the musculus longissimus lumborum in Czech Fleckvieh, Charolais and Charolais × Czech Fleckvieh bulls fed different types of silages

2010 ◽  
Vol 55 (No. 11) ◽  
pp. 479-487 ◽  
Author(s):  
L. Bartoň ◽  
D. Bureš ◽  
V. Kudrna
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Dry Matter ◽  
Intramuscular Fat ◽  
Quality Parameters ◽  
Dietary Energy ◽  
Maize Silage ◽  
Different Types ◽  
Longissimus Lumborum

The effects of breed and diet containing different types of silages on meat quality parameters and fatty acid profile of m. longissimus lumborum (MLL) were evaluated in a total of 30 Czech Fleckvieh (CF), Charolais (CH) and Charolais &times; Czech Fleckvieh (CH &times; CF) bulls. The animals were fed two mixed diets: MS (based on maize silage) and LCS (based on legume-cereal mixture silage and lucerne silages) with different concentrations of dietary energy and fatty acids. The MLL from CH bulls had the lowest content of dry matter (P &lt; 0.01), less protein (P &lt; 0.01) and lighter meat (P &lt; 0.01) compared to the CF. The extensive LCS diet reduced dry matter (P &lt; 0.01) and intramuscular fat (P &lt; 0.01) and increased the content of hydroxyproline (P &lt; 0.05). The CH bulls exhibited higher PUFA n-3 (P &lt; 0.05) and lower MUFA (P &lt; 0.05) compared to the CF, with the CH &times; CF being intermediate. The LCS diet enhanced the proportions of PUFA (P &lt; 0.05) and PUFA n-3 (P &lt; 0.001) and reduced MUFA (P &lt; 0.001). In conclusion, both breed and diet affected the meat quality and fatty acid profile of the intramuscular fat of the bulls. The replacement of maize silage with the legume-cereal mixture and lucerne silages in the diet reduced the concentration of intramuscular fat and improved its fatty acid profile from the human nutrition perspective.

Abstract 134: Short-Term, High-Dose Fish Oil Supplementation Increases the Production of Downstream n-3 Fatty Acid Metabolites in Patients With Peripheral Artery Disease

2014 ◽  
Vol 34 (suppl_1) ◽  
Author(s):  
Marlene Grenon ◽  
Christopher Owens ◽  
Hugh Alley ◽  
Karen Chong ◽  
Priscilla Yen ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Short Duration ◽  
Peripheral Artery Disease ◽  
High Dose ◽  
Peripheral Artery ◽  
Pufa Supplementation ◽  
Fish Group ◽  
Artery Disease

OBJECTIVES: Patients with peripheral artery disease (PAD) experience significant morbidity and mortality, at least partially related to vascular inflammation and endothelial dysfunction. The OMEGA-PAD I Trial (NCT01310270), a randomized, double-blinded, placebo-controlled trial addressed the hypothesis that short-duration, high-dose n-3 polyunsaturated fatty acids (n-3 PUFA) oral supplementation improves endothelial function (EF) and inflammation in subjects with PAD. METHODS: Eighty patients with stable, mild-severe claudication and ABI<0.9 received 4.1gm of fish oil (FISH) vs placebo capsules (CTL) for 1 month. The primary endpoint was EF as measured by brachial artery flow-mediated vasodilation (FMD). Secondary endpoints included biomarkers of inflammation, generation of n-3 fatty acid-derived lipid metabolites, lipid profile and walking impairment questionnaires. RESULTS: The FISH and CTL group were no different with regards to age, baseline EF, inflammation and lipid profiles. Following treatment, there was a significant reduction in triglycerides (-34 ± 46, p=0.0001) and an improvement in HDL (+2 ± 6, p=0.03) in the FISH group. These changes were accompanied by an increase in the omega-3 index of 4 ± 1% (p<0.00001). We observed a significant increase in the production of downstream metabolites of n-3 fatty acids including 18-, 15- and 5-hydroxy eicosapentaenoic acids and 4-hydroxy docosahexaenoic acid in the FISH group. n-3 PUFA led to a significant improvement in FMD in the FISH group (+0.7 ± 4.0%, p=0.04) and a non-significant improvement in the CTL (+0.6 ± 2.5, p=0.18) group. There were no significant differences between groups in pro-inflammatory markers or walking parameters post-treatment. CONCLUSIONS: High-dose, short-duration n-3 PUFA supplementation significantly improves the metabolo-lipidomic profile of patients with PAD. Longer studies are needed to assess the effects of n-3 PUFA on inflammation, vascular function, and clinical endpoints in patients with established PAD and to determine whether generation of n-3 fatty acid-derived bioactive lipid mediators is related to clinical outcomes.

Variability of the IGF2 locus in the Suino Nero Lucano pig population and its effects on meat quality

2018 ◽  
Vol 58 (11) ◽  
pp. 1976 ◽  
Author(s):  
Amalia Simonetti ◽  
Andrea Rando ◽  
Paola Di Gregorio ◽  
Carmelisa Valluzzi ◽  
Annamaria Perna ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Quality Characteristics ◽  
Porcine Insulin ◽  
Drip Loss ◽  
Fat Percentage ◽  
Promoter Regions ◽  
Igf2 Gene ◽  
Longissimus Lumborum ◽  
L Value

The aim of this study was to analyse the polymorphisms in the two promoter regions, P1 and P2, of the porcine Insulin-like Growth Factor 2 (IGF2) gene and to investigate the effect of IGF2 genotypes on meat quality traits in the Italian autochthonous Suino Nero Lucano pig. Three polymorphic sites were analysed and only two of the eight potential haplotypes were observed in the Suino Nero Lucano pig population: A haplotype (–366A – –225G – –182C), and B haplotype (–366G – –225C – –182T). Muscle mass and meat quality characteristics were analysed in 30 castrated pigs (10 for each of the three IGF2 genotypes: A/A, A/B, and B/B). According to the results, B/B animals, at the same carcass weight, showed the highest Longissimus lumborum and Psoas weight (P < 0.05), whereas A/A animals showed a higher intramuscular fat percentage and lower Warner–Bratzler shear force, drip loss, and polyunsaturated fatty acids content. Meat from B/B animals showed also a higher L* value and myoglobin and deoxymyoglobin percentage compared with meat from A/A ones (P < 0.05).

Sign in / Sign up

Export Citation Format

Share Document