A simplified method for cholesterol determination in meat and meat products

Dinh, T.T.N.; Blanton, J. R.; Brooks, J. C.; Miller, M. F.; Thompson, Leslie

doi:10.1016/j.jfca.2008.02.001

Cited by 48 publications

(43 citation statements)

References 35 publications

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“…Feed samples were analyzed for DM (105°C) until constant mass, crude protein (CP) by the Kjeldahl method, minerals Ca, P, and NaCl (AOAC, ), acid detergent fiber (ADF; inclusive of residual ash), and neutral detergent fiber (NDF; without a heat stable amylase and expressed inclusive of residual ash) following Van Soest, Robertson, and Lewis () and cholesterol as described by Dinh, Blanton, Brooks, Miller, and Thompson (). For meat analysis, surface fat was removed and dried at −25°C in a freeze dryer (LGJ‐10 Freeze Dryer, Zhengzhou Nanbei Instrument Equipment Co.,Ltd, Zhengzhou City, Henan Province, China).…”

Section: Methodsmentioning

confidence: 99%

Adding heat‐treated rapeseed to the diet of yak improves growth performance and tenderness and nutritional quality of the meat

Hao

Xiang

Degen

et al. 2019

Animal Science Journal

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Heat‐treated rapeseed was supplemented to indoor fed yaks in winter to test the effect on dry matter intake (DMI), body mass change, and meat quality. Sixteen 3‐year‐old yak steers (124 ± 15.3 kg) were divided randomly into two groups and were offered either heat‐treated rapeseed (HTR) or rapeseed meal (CONT). The yaks were allowed 14 days for adjustment and measurements were made over 120 d. There was no difference in DMI between groups (p = 0.67), but average daily gain tended to be higher (p < 0.056) and feed to gain ratio tended to be lower (p = 0.050) in HTR than in CONT yaks. Meat from HTR yaks was more tender (p = 0.006), had higher intramuscular fat (p = 0.013), and had lower cholesterol content (p = 0.009) than from CONT yaks. In addition, the atherogenic index was lower (0.37 vs. 0.43; p = 0.049), the PUFA:SFA ratio was higher (0.55 vs. 0.37; p = 0.049), and the n‐6:n‐3 (n‐6 PUFA to n‐3 PUFA) ratio was lower (2.76 vs. 4.78; p = 0.003) in HTR than in CONT yaks, which all favoured the HTR yaks. Meat from HTR yaks met human health standards of a PUFA:SFA ratio of above 0.4 and n‐6:n‐3 ratio of less than 4, whereas meat from CONT yaks just missed these standards.

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Section: Methodsmentioning

confidence: 99%

Adding heat‐treated rapeseed to the diet of yak improves growth performance and tenderness and nutritional quality of the meat

Hao

Xiang

Degen

et al. 2019

Animal Science Journal

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“…Analytical methodology has been claimed to be a source of differences found in number of studies on cholesterol content of meat and poultry products (Bragagnolo 2009). Cholesterol determination procedures in foods and other biological materials usually involve lipid extraction, separation of cholesterol from interfering components or liberation of cholesterol into the free form, and measurement of isolated cholesterol (Sweeney and Weihrauch 1976; Fenton 1992; Hwang and others 2003; Dinh and others 2008). Cholesterol can be measured by means of gravimetry, titration, colorimetry, refractometry, fluorometry, and chromatography (Sweeney and Weihrauch 1976).…”

Section: Cholesterol Analytical Methods In Meat and Poultry Productsmentioning

confidence: 99%

“…Data on the effect of lipid content, as with the effect of muscle fiber type, have been collected under different treatments and conditions (gender, breed, diet, species, cooking, and so on) and provided evidence of not only positive correlation but also insignificant relationship between fat and cholesterol contents (Table 1). Dinh and others (2008) reported a positive correlation between intramuscular fat and cholesterol content. The correlation was found in longissimus muscles from Angus, Brahman, and Romosinuano purebred cattle, among which the Angus longissimus muscles had almost a 50% greater fat content than longissimus muscles from the other 2 breeds.…”

Section: Cholesterol Content Of Meat and Poultrymentioning

confidence: 97%

Cholesterol Content and Methods for Cholesterol Determination in Meat and Poultry

Dinh

Thompson

Galyean

et al. 2011

Comp Rev Food Sci Food Safe

104

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Available data for cholesterol content of beef, pork, poultry, and processed meat products were reported. Although the cholesterol concentration in meat and poultry can be influenced by various factors, effects of animal species, muscle fiber type, and muscle fat content are focused on in this review. Oxidative red muscles tend to have greater total lipid and cholesterol contents, although differences in the same types of muscles or cuts have been reported. Moreover, contradictory results among various studies suggest that unless there are pronounced changes in muscle structure and composition, cholesterol content is unlikely to be affected. Second, multiple issues in cholesterol analysis, including sample preparation, detection, and quantification, were evaluated. Cholesterol content of meat and poultry has been determined mostly by colorimetry and chromatography, although the latter has become predominant because of technological advances and method performance. Direct saponification has been the preferred method for hydrolyzing samples because of cost‐ and time‐effectiveness. The extraction solvent varies, but toluene seems to provide sufficient recovery in a single extraction, although the possible formation of an emulsion associated with using toluene requires experience in postsaponification manipulation. The most commonly used internal standard is 5α‐cholestane, although its behavior is not identical to that of cholesterol. Cholesterol can be analyzed routinely by gas chromatography (GC)‐flame ionization detector without derivatization; however, other methods, especially high‐performance liquid chromatography (HPLC) coupled with different detectors, can also be used. For research purposes, HPLC‐ultraviolet/Visible/photodiode array detector with nondestructiveness is preferred, especially when cholesterol must be separated from other coexisting compounds such as tocopherols. More advanced methods, such as GC/HPLC‐isotope dilution/mass spectrometry, are primarily used for quality control purposes.

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“…Fat, protein, moisture, iron, kalium, calcium and phosphorus were determined by the method of AOAC (2012), whereas cholesterol was determined by the method as described by Dinh et al (2008Dinh et al ( , 2011. Amino acid composition was measured by the method as described by Henderson and Brooks (2010), and fatty acid composition was determined by the method as described by Almeida et al (2006).…”

Section: Sampling and Laboratory Analysismentioning

confidence: 99%

The effect of medicinal herb on fat deposition, meat composition, amino acid and fatty acid composition of broiler meats

Santoso

Fenita

Kususiyah

et al. 2018

J. Indonesian Trop. Anim. Agric.

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ABSTRAKPenelitian ini bertujuan untuk mengevaluasi pengaruh pemberian tumbuhan obat terhadap deposisi lemak, komposisi kimia, asam amino dan asam lemak daging broiler betina. Seratus enam puluh delapan broiler betina umur 15 hari didistribusikan ke dalam 7 kelompok sebagai berikut: 1) broiler diberi pakan tanpa tumbuhan obat sebagai kontrol (P0) 2) broiler diberi pakan yang mengandung katuk 5% (P1); 3) broiler diberi pakan yang mengandung daun salam 5% (P2); 4) broiler diberi pakan yang mengandung 5% daun kemangi (P3) 5) broiler diberi pakan yang mengandung 5% daun pepaya (P4); 6) broiler diberi pakan yang mengandung daun kelor 5% (P5) dan; 7) broiler diberi pakan yang mengandung buah mengkudu 5%. Hasil penelitian menunjukkan bahwa pemberian tumbuhan obat meningkatkan protein (P<0,01), besi (P<0,05), kalium, kalsium, fosfor, linolenic acid (P<0,01), methionine dan asam lemak tak jenuh omega 3 (P<0,05), tetapi menurunkan kadar lemak, oleic acid, lignoneric acid (P<0,01) dan omega-9 (P<0,05). Dapat disimpulkan bahwa daun katuk merupakan tumbuhan obat yang paling efektif untuk menghasilkan daging broiler yang rendah lemak tetapi tinggi protein, linolenic acid dan mineral.Kata Kunci: tumbuhan obat, deposisi lemak, komposisi daging, asam amino, asam lemak, broiler ABSTRACTThe present study was conducted to evaluate the effect of medicinal herb inclusion on fat deposition, chemical composition, amino acid and fatty acid of broiler meats. One hundred-sixty eight female broiler chickens aged 15 days were distributed into 7 groups as follows: 1) broilers were fed a diet with no medicinal herb as the control (P0) 2) broilers were fed a diet with 5% Sauropus androgynus leaf powder (P1); 3) broilers were fed a diet with 5% bay leaf powder (P2); 4) broilers were fed a diet with 5% basil leaf powder (P3) 5) broilers were fed a diet with 5% papaya leaf powder (P4); 6) broilers were fed a diet with 5% Moringa leaf powder (P5) and; 7) broilers were fed a diet with 5% noni fruit powder. Experimental results showed that the inclusion of medicinal herbs significantly increased protein (P<0.01), iron (P<0.05), kalium, calcium, phosphorus, linolenic acid (P<0.01), methionine, omega 3 unsaturated fatty acid (P<0.05), but significantly reduced fat (P<0.01), glutamic acid, alanine, lignoceric acid, oleci acid (P<0.01) and omega 9 unsaturated fatty acid (P<0.05). It was concluded that Sauropus androgynus leaf was the most effective to produce low fat-high protein and mineral meats.

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A simplified method for cholesterol determination in meat and meat products

Cited by 48 publications

References 35 publications

Adding heat‐treated rapeseed to the diet of yak improves growth performance and tenderness and nutritional quality of the meat

Adding heat‐treated rapeseed to the diet of yak improves growth performance and tenderness and nutritional quality of the meat

Cholesterol Content and Methods for Cholesterol Determination in Meat and Poultry

The effect of medicinal herb on fat deposition, meat composition, amino acid and fatty acid composition of broiler meats

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