Correction: Fatty acid profile, physicochemical composition and sensorial attributes of salted and sun-dried meat from young Nellore bulls supplemented with condensed tannins

This study evaluates the quality of sausage obtained from the meat of Nellore cattle fed diets containing different levels (0, 5, 10, and 15 g per kg total DM) of lauric acid (C12:0) from palm kernel cake. A linear reduction (p ≤ 0.05) in lipid oxidation, as reflected by linear decreases in the lightness (L*), yellowness (b*), and saturation (C*) color parameters, is observed on days 7, 14, and 21 of maturation of sausage, and these decreases are accompanied by linear increases in the redness (a*) color and the linoleic (C18:2n–6) and linolenic (C18:3n–3) fatty acid contents. The inclusion of lauric acid in the diet induces linear reductions in the shear force and cooking loss and does not significantly affect various indices, including the centesimal composition, water activity, water holding capacity, composition of most fatty acids (FA), hypocholesterolemic‐to‐hypercholesterolemic FA ratio, atherogenicity, thrombogenicity, and desirable fatty acids. The use of dietary lauric acid from palm kernel cake is recommended at doses up to 15 g per kg because its presence reduces lipid oxidation and improves color parameters, softness, and linoleic and linolenic FA without affecting the FA composition of sausage from Nellore bull's meat.Practical applications: Sausages are products manufactured from chopped or ground meats packaged into animal casings. This product appeared in Brazil through the adaptation of traditional recipes brought by German and Italian immigrant families to weather conditions and the national palate. However, due to its production characteristics, sausage can become a product with lipid characteristics that are undesirable for human consumption. The inclusion of lauric acid (C12:0) in the animal diet might change the biohydrogenation process in the rumen, improve the quality of the deposited FA and reduce lipid oxidation in sausage manufactured from meat. The FA composition and physicochemical properties of sausage predict its acceptance by the consumer market. An optimal advantage would be achieved if these products can be used as not only preservatives but also functional ingredients with antioxidant properties and products for the treatment of metabolic syndrome and cardiovascular diseases through atherogenic action.

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Physicochemical Properties, Lipid Oxidation, and Fatty Acid Composition of Sausage Prepared with Meat of Young Nellore Bulls Fed a Diet with Lauric Acid

Araújo

Ribeiro

Lima

et al. 2020

Euro J Lipid Sci & Tech

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Inclusion of the Cistus ladanifer L. plant and its condensed tannin extract in lamb diets - Effects on animal antioxidant status and oxidative stability of meat

Soldado,

Guerreiro,

Fialho

et al. 2024

Animal Feed Science and Technology

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Condensed Tannins as Antioxidants in Ruminants—Effectiveness and Action Mechanisms to Improve Animal Antioxidant Status and Oxidative Stability of Products

Soldado

Bessa

Jerónimo

2021

Animals

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Condensed tannins (CTs) are widely distributed in plants, and due to their recognized antioxidant activity are considered as possible natural antioxidants for application in ruminant diets. A wide range of CT-rich sources has been tested in ruminant diets, and their effects on animal antioxidant status and oxidative stability of their products are reviewed in the present work. Possible mechanisms underlying the CT antioxidant effects in ruminants are also discussed, and the CT chemical structure is briefly presented. Utilization of CT-rich sources in ruminant feeding can improve the animals’ antioxidant status and oxidative stability of their products. However, the results are still inconsistent. Although poorly understood, the evidence suggests that CTs can induce an antioxidant effect in living animals and in their products through direct and indirect mechanisms, which can occur by an integrated and synergic way involving: (i) absorption of CTs with low molecular weight or metabolites, despite CTs’ poor bioavailability; (ii) antioxidant action on the gastrointestinal tract; and (iii) interaction with other antioxidant agents. Condensed tannins are alternative dietary antioxidants for ruminants, but further studies should be carried out to elucidate the mechanism underlying the antioxidant activity of each CT source to design effective antioxidant strategies based on the use of CTs in ruminant diets.

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Correction: Fatty acid profile, physicochemical composition and sensorial attributes of salted and sun-dried meat from young Nellore bulls supplemented with condensed tannins

Abstract: In the Author Contributions section, Ronaldo Lopes Oliveira (RLO) should be listed as responsible for conceptualization rather than Elzânia Sales Pereira (ESP).

Cited by 5 publications

References 1 publication

Physicochemical Properties, Lipid Oxidation, and Fatty Acid Composition of Sausage Prepared with Meat of Young Nellore Bulls Fed a Diet with Lauric Acid

Physicochemical Properties, Lipid Oxidation, and Fatty Acid Composition of Sausage Prepared with Meat of Young Nellore Bulls Fed a Diet with Lauric Acid

Inclusion of the Cistus ladanifer L. plant and its condensed tannin extract in lamb diets - Effects on animal antioxidant status and oxidative stability of meat

Condensed Tannins as Antioxidants in Ruminants—Effectiveness and Action Mechanisms to Improve Animal Antioxidant Status and Oxidative Stability of Products

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