scholarly journals Effect of Castor and Cashew Nut Shell Oils, Selenium and Vitamin E as Antioxidants on the Health and Meat Stability of Lambs Fed a High-Concentrate Diet

Antioxidants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1298
Author(s):  
Helena Viel Alves Bezerra ◽  
Vicente Luiz Macedo Buarque ◽  
Lucas Santos Bermudes Silva ◽  
Paulo Roberto Pedroso Leme ◽  
Ana Maria Centola Vidal ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Lipid Peroxidation ◽  
Vitamin E ◽  
Shelf Life ◽  
Microbiological Quality ◽  
Organic Selenium ◽  
Cashew Nut ◽  
Functional Oils ◽  
Cashew Nut Shell

Functional oils are known for their compounds with antioxidant, antimicrobial and anti-inflammatory properties, and are used in ruminant nutrition as alternatives to chemicals in order to improve performance. This study aimed to compare the influence of castor and cashew nut shell oils with pure organic selenium (hydroxy-selenomethionine) plus vitamin E, which are known and well-stablished antioxidants, on the performance traits, shelf life and microbial quality of the meat, physiological functions and oxidative stress control of lambs. Thirty-two Dorper x Santa Ines lambs (initial bodyweight of 22.42 ± 3.9 kg and 60 days of age) were submitted to a diet consisting of Cynodon dactylon hay (6%) and concentrate (94%). The animals were divided into four treatments: control, without additives; functional oils (FO), 0.50 g/kg DM of castor and cashew nut shell oils; hydroxy-selenomethionine and vitamin E (SeE), 0.50 mg/kg of organic selenium and 100 IU/kg DM of vitamin E; FO plus SeE, at the same doses as the other groups. Blood samples were collected after 1, 30 and 53 days on feed. After 54 days, the lambs were slaughtered and rumen health, carcass and meat traits, shelf life, and microbiological quality were evaluated. There were no differences in performance or carcass traits. A higher muscle and serum Se concentration (p < 0.0001), lower lipid peroxidation in meat during display (p < 0.0001), and a lower count of psychrotrophic microorganisms on day 5 were observed in the SeE and FO plus SeE groups. The treatments reduced the counts of Enterobacteriaceae, and Staphylococcus spp. FO animals showed higher GSH-Px activity on day 30, while the peroxidase activity was higher in FO plus SeE animals (p = 0.035). SeE and FO plus SeE animals had lower serum ALT and AST levels. Functional oils improved the microbiological quality of meat. Hydroxy-selenomethionine and vitamin E prevented oxidative stress, lipid peroxidation, and microbial spoilage.

262 EFFECT OF SYSTEMIC ANTIOXIDANT TREATMENT IN BOS TAURUS TAURUS BULLS UNDER HEAT STRESS AND SUPPLEMENTED WITH POLYUNSATURATED FATTY ACIDS

2015 ◽  
Vol 27 (1) ◽  
pp. 220
Author(s):  
E. Gualtieri de Andrade Perez ◽  
J. Diego di Agostini Losano ◽  
A. Dalmazzo ◽  
M. Nichi ◽  
V. Hyppolito Barnabe
Keyword(s):  
Oxidative Stress ◽  
Lipid Peroxidation ◽  
Fatty Acids ◽  
Heat Stress ◽  
Vitamin E ◽  
Polyunsaturated Fatty Acids ◽  
Bos Taurus ◽  
Antioxidant Treatment ◽  
Acute Heat Stress

One reason for lower fertility of European bulls in tropical regions is a higher rate of oxidative stress caused by increased production of reactive oxygen species (ROS) not compensated by antioxidant protection. In that regard, sperm are extremely susceptible to oxidative stress due to a high concentration of polyunsaturated fatty acids (PUFA) in their plasma membranes. However, the presence of these PUFA is fundamental for sperm to be fertile and resistant to cold shock. Thus, treatments that suppress oxidation may increase productivity of these animals. This study aimed to evaluate the most damaging ROS for European bulls subjected to heat stress and to determine a possible antioxidant-targeted treatment. In a second step, we sought to verify the efficiency of the interaction between a diet rich in PUFA and a targeted antioxidant treatment on the quality of ejaculated and epididymal sperm in European bulls subjected to testicular heat stress. Four Bos taurus bulls were subjected to scrotal insulation for 5 days, with semen collection (electroejaculation) 60 days after insulation. Semen from each bull was divided into 4 aliquots and subjected to 4 ROS-generating systems: superoxide anion (xanthine/xanthine oxidase), hydrogen peroxide, hydroxyl radical (ascorbate + ferrous sulfate), and malondialdehyde (MDA; lipid peroxidation product). Samples were incubated for 1 h and assessed by computerized sperm analysis (CASA); eosin/nigrosin (membrane integrity); fast-green/Bengal rose (acrosome integrity); 3,3′ diaminobenzidine (mitochondrial activity); sperm chromatin structure assay (DNA fragmentation); and thiobarbituric acid reactive substances (lipid peroxidation). Overall, MDA had the most deleterious effects on semen quality of Bos taurus bulls subjected to acute heat stress. Thereafter, 16 bulls were subjected to testicular insulation and allocated into 4 groups: control (n = 4; given mineral oil; placebo); vitamin E (n = 4, given 5 mL of Monovin® every 13 days); PUFA (n = 4; given 4 kg day–1 Megalac®); and PUFA+vitamin E (n = 4; combination of PUFA and vitamin E treatment groups). Semen was collected on the day of installation of the insulation, on the day it was removed, and 30 and 60 days later. Overall, vitamin E reduced heat stress-induced damage to sperm DNA and mitochondria, but only in samples collected from the epididymis. Similarly, the combination of vitamin E and PUFA supplementation improved sperm motility patterns. Therefore, a combined antioxidant treatment (vitamin E and PUFA) may reduce damage to sperm caused by acute heat stress in European bulls. However, this treatment may be more effective if instituted before heat stress.

scholarly journals Effect of Different Fat Sources and Vitamin E Isoforms/Levels on Carcass Characteristics and Meat Quality of Pigs Grown to 150 Kg

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. Kelley ◽  
G. Rentfrow ◽  
M. Lindemann ◽  
D. Wang
Keyword(s):  
Vitamin E ◽  
Shelf Life ◽  
Meat Quality ◽  
Corn Oil ◽  
Carcass Characteristics ◽  
Tocopheryl Acetate ◽  
Drip Loss ◽  
Muscle Area ◽  
Dressing Percentage

ObjectivesThe objective was to evaluate the effect of supplementing α- and γ-tocopherol vitamin E isoforms with corn oil and tallow on carcass characteristics and meat quality of pigs grown to heavier weights (>150 kg).Materials and MethodsIndividually fed pigs (n = 72; 36 barrows, 36 gilts; 28.55 ± 1.16 kg) were randomly assigned to 12 dietary treatments in a 2 × 6 factorial arrangement. Fat treatments were tallow and corn oil (5?). The vitamin E treatments included four levels of α-tocopheryl-acetate (ATA; 11, 40, 100, and 200 ppm) and two levels of mixed tocopherols (primarily γ-tocopherol; 40 and 100 ppm). Pigs were humanely slaughtered at approximately 150 kg. 45 min pH was taken at the 10th rib. After 24 h chill (4°C), carcass measurements were taken (carcass length, backfat depth at first rib, last rib, 10th rib and last lumbar, loin muscle area, and 24 h pH at the 10th rib). In addition, wholesale weights from the Boston butt (IMPS #406), shoulder picnic (IMPS #405), loin (IMPS #412), and belly (IMPS #408) and spareribs were recorded. Furthermore, bellies were divided into eight sections and the average depth was taken at each section and the vertical and lateral belly flex was measured. Drip loss was determined by suspending a 1.3cm chop at 4°C for 48 h and purge loss was determined from approximately 2kg vacuum packaged loin muscle sections at 0, 7, 14, and 30d. Objective (Hunter Lab Colorimeter XE Plus) and subjective (NPPC color, marbling and firmness scores) measurements were taken at the 10th rib. Data analysis were performed in SAS by least squares analysis of variance using the generalized linear model as a randomized complete block design. The individual pig served as the experimental unit and results were reported as least square means.ResultsThere were no differences in dressing percentage, 24 h pH, backfat depth, loin muscle area, primal cuts, purge loss, and drip loss between the two vitamin E isoforms. Fat treatments did not affect dressing percentage, 45 min and 24 h pH, backfat depth, loin muscle area, primal cuts, purge loss, drip loss as well as objective and subjective color. Although not significant (P = 0.07), pork from the γ-tocopherol pigs had a lower pH than the ATA treatment. The γ-tocopherol supplementation tended to have a lighter subjective color (P = 0.06) as well as increased L*, decreased a*, and increased the hue angle calculations at 7d shelf-life. The belly depth was greater (P = 0.01) along with higher lateral (P < 0.01) and a lower vertical (P < 0.01) flex for pigs fed tallow.ConclusionIn conclusion, feeding tallow to heavy weight pigs (150 kg) could improve belly firmness. Also, α-tocopherol did not improve shelf-life stability and γ-tocopherol could negatively affect subject and objective pork loin color.

scholarly journals Quality and shelf life of packaged fresh sliced mushrooms stored at two different temperatures

2008 ◽  
Vol 15 (4) ◽  
pp. 414 ◽  
Author(s):  
E. GONZÁLEZ-FANDOS ◽  
A. SIMON JIMENES ◽  
V. TOBAR PARDO
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Agaricus Bisporus ◽  
Microbiological Quality ◽  
Air Atmosphere ◽  
Pvc Film ◽  
Different Temperatures ◽  
Aerobic And Anaerobic ◽  
Quality And Shelf Life

The sensory and microbiological quality of sliced mushrooms (Agaricus bisporus L.) packaged in films of perforated and non-perforated PVC and stored at 3 and 9ºC, was studied. The carbon dioxide and oxygen content inside the packages, colour, weight loss, sensory attributes, mesophiles, Pseudomonas, Enterobacteriaceae, aerobic and anaerobic spore formers were determined. The atmosphere generated with the perforated PVC film was similar to that of air atmosphere at 3 or 9ºC. T.he non-perforated PVC film generated inside the packages CO2 : O2 concentrations of 3.4% : 8.1% at 3ºC and CO2 : O2 concentrations of 4.5% : 0.15% at 9ºC. Browning of mushrooms was lower at 3 than at 9ºC. The quality of sliced mushrooms packaged in perforated PVC and stored at 3ºC was adequate after 9 days. However, at 9ºC, the slice deformation and brown blotches incidence were severe after 9 days. The atmosphere generated with non-perforated PVC inhibited aerobic microorganism growth compared to mushrooms packaged in perforated PVC. At 3ºC, the shelf life of mushrooms packaged in non perforated PVC was around 13 days. However, the extremely low O2 atmospheres generated at 9ºC was accompanied by off-odours and growth of anaerobic spore formers, although the appearance of sliced mushrooms was acceptable.;

scholarly journals Influence of the microbiological quality of raw milk on the shelf life of pasteurized milk

2019 ◽  
Vol 40 (4) ◽  
pp. 1469
Author(s):  
José Carlos Ribeiro Júnior ◽  
Aline Marangon de Oliveira ◽  
Fernando Godoi Silva ◽  
Lorena Natalino Haber Garcia ◽  
Cátia Maria de Oliveira Lobo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Poor Quality ◽  
Pasteurized Milk ◽  
Microbial Counts ◽  
Legal Standards ◽  
Milk Samples ◽  
Brazilian Standard

The dairy industry strives to produce high quality products with high nutritional value as well as to meet the legal standards for longer shelf life. However, these goals are made unfeasible by the poor quality of raw milk produced in some regions of Brazil. Others Brazilian dairy regions, however, already succeed in producing milk with low microbial counts, such as the municipality of Castro, Paraná state, designated as the ‘Brazilian dairy capital’. In order to evaluate the effect of raw milk quality on microbial counts during the shelf life of pasteurized milk, samples were collected from two dairy regions of Paraná: the northern and Castro region, characterized by milk production with high and low microbiological counts, respectively. Samples were experimentally pasteurized and the total microorganism counts were analyzed for 18 days at 7°C, using the Brazilian standard microbiological count limit for pasteurized milk (8 x 104 CFU/mL) as the end of the shelf life. Low microbiological counts in raw milk (Castro) resulted in significantly lower counts shortly after pasteurization and over the entire shelf life, meeting the pasteurized milk standard for 18 days. The temporal evolution in the counts over 18 days for the milks of high and low microbiological count was similar; however, the disparity between the absolute counts between the regions was significant (p < 0.05). Of the milk samples from northern Paraná, four (44.4%) already had counts higher than that of the legislative limit for pasteurized milk immediately after pasteurization. The others (five) reached the maximum microbiological count limit for pasteurized milk on the 6th day after pasteurization. In contrast, the milk from the Castro region remained below the limit throughout the analysis period. Thus, it can be stated that the microbiological quality of raw milk is directly related to the initial count of microorganisms after pasteurization, and that pasteurized milk produced from raw milk with low microbiological counts complies with the Brazilian legislation for 18 days following thermal processing.

scholarly journals Microbiological Quality of Ready-to-Eat Leafy Green Salads during Shelf-Life and Home-Refrigeration

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1421
Author(s):  
Alyexandra Arienzo ◽  
Lorenza Murgia ◽  
Ilaria Fraudentali ◽  
Valentina Gallo ◽  
Riccardo Angelini ◽  
...  
Keyword(s):  
Shelf Life ◽  
Small And Medium Enterprises ◽  
Microbiological Quality ◽  
Survey Method ◽  
National Guidelines ◽  
Salmonella Spp ◽  
Expiry Date ◽  
Mesophilic Bacteria ◽  
Biological Survey

The market of ready-to-eat leafy green salads is experiencing a noticeable growth in Europe. Since they are intended to be consumed without additional treatments, these ready-to-eat products are associated with a high microbiological risk. The aim of this work was to evaluate the microbiological quality and safety of ready-to-eat leafy green salads sold in widespread supermarket chains in Lazio, Italy, on the packaging date during shelf-life and during home-refrigeration. The study also aimed to determine the differences between low-, medium-, and high-cost products. Salmonella spp. and L. monocytogenes were chosen as safety indicators as specified by European regulations while total aerobic mesophilic bacteria and Escherichia coli were chosen as quality indicators as suggested by national guidelines. Analyses were performed following the ISO standards and in parallel for the evaluation of total aerobic mesophilic bacteria, with an alternative colorimetric system, the Micro Biological Survey method, in order to propose a simple, affordable and accurate alternative for testing the microbiological quality of products, especially suitable for small and medium enterprises and on-site analyses. The study revealed high, unsatisfactory, total bacterial loads in all analyzed samples on the packaging date and expiry date and a very high prevalence of Salmonella spp. (67%) regardless of the selected varieties and cost categories; L. monocytogenes was not recovered aligning with the results obtained in other studies.

Microbiological Quality of Catfish Frames Treated with Selected Phosphates

1997 ◽  
Vol 60 (9) ◽  
pp. 1081-1083 ◽  
Author(s):  
DOUGLAS L. MARSHALL ◽  
VINEET JINDAL
Keyword(s):  
Shelf Life ◽  
Sodium Tripolyphosphate ◽  
Microbiological Quality ◽  
Life Time ◽  
Total Coliform ◽  
Life Extension ◽  
Plate Counts ◽  
Phosphate Treatment ◽  
Phosphate Solutions

This study examined the effects of trisodium phosphate (TSP), sodium tripolyphosphate (STPP), and sodium metaphosphate (SMP) dipping solutions on the microbiological quality of catfish frames (the carcasses remaining after skinless boneless fillets are removed). Frames were dipped for 5 min in 10% phosphate solutions at 5°C, drained for 2 min, and analyzed for aerobic plate counts and total coliform counts. TSP reduced aerobic plate and total coliform counts by 1.0 and 2.5 log CFU/ml of rinse buffer, respectively. STPP reduced aerobic plate and total coliform counts by 0.3 and 1.0 logs, respectively. SMP did not reduce aerobic plate counts, but did decrease total coliform counts by 0.7 logs. The microbiological shelf life (time to reach 107 CFU/ml) of the frames treated with TSP was 3 days longer than controls. Rinsing frames in water after phosphate treatment reduced the effectiveness of the dips. The results demonstrate that TSP was more effective than either STPP or SMP in reducing microbial numbers on the surface of the frames and provided a subsequent shelf life extension.

Microbiology of Mechanically Recovered Meat

1987 ◽  
Vol 50 (7) ◽  
pp. 557-561 ◽  
Author(s):  
FIONA L. KRAUTIL ◽  
JOHN D. TULLOCH
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Microbiological Quality ◽  
Raw Meat ◽  
Plate Counts

The microbiological quality of Mechanically Recovered Meat (MRM) produced in 11 machines at eight meat plants was investigated. Aerobic Plate Counts (APC) were incubated at 35°C for 3 d, 21°C for 5 d and 4°C for 7 d. The number of samples contaminated with Salmonella was also determined. Overall, 85% of MRM had acceptable 35°C APCs of less than 106 CFU/g, but 30% of MRM had 21°C APCs greater than 106 CFU/g. The latter samples represented 47% of MRM lots, indicating that a significant amount of MRM produced during this survey would be expected to have a limited shelf life. Salmonella contamination was much higher in MRM than reported in other raw meat and meat products, with 39% of samples contaminated with 13 serovars. Quality of MRM varied between plants, with only three plants able to consistently produce good quality MRM. The best product was produced at plants which boned out on the premises, held bones at less than 10°C, and processed them within 8 h.

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