Effect of Dietary Dried Tomato Pulp on Oxidative Stability of Japanese Quail Meat

Abstract

Ninety, 21-day-old, Japanese quail (Coturnix coturnix japonica) divided into three groups with five subgroups each were fed a basal diet that served as control or a basal diet containing 5 or 10% of dried tomato pulp (DTP), a byproduct of the tomato-processing industry. The DTP contained lycopene and beta-carotene at 281 and 24.3 mg kg(-)(1) of dry weight, respectively. On day 42 of age, birds were slaughtered, and carcasses were trimmed for breast meat. To assess the effect of dietary treatment on the oxidative stability of raw and cooked meat, raw meat was subjected to iron-induced lipid oxidation, whereas both raw and cooked meats were subjected to refrigerated storage at 4 degrees C. The extent of lipid oxidation was determined on the basis of the malondialdehyde (MDA) formed through the use of third-order derivative spectrophotometry. Results showed that after 6 and 9 days of refrigerated storage, MDA values in raw meat were increased. The increase was higher (P < 0.05) for the 10% DTP group and lower (P < 0.05) for the 5% DTP group, compared to control. An analogous oxidation profile was observed for cooked meat at 3, 6, and 9 days of storage. Iron-induced lipid oxidation of raw meat showed that the 10% DTP group as well as the control group exhibited MDA values that did not differ (P > 0.05) from each other at all time points, whereas the 5% DTP group presented MDA values that, although not differing from those of the other groups at 0 and 50 min, were significantly (P < 0.05) lower than those of the other groups at 100 and 150 min of iron-induced lipid oxidation. These results suggested that inclusion of dried tomato pulp in feed at a level of 5% exerted an antioxidant effect, whereas addition at level of 10% exerted a prooxidant effect. Mean alpha-tocopherol levels in the control, 5% DTP, and 10% DTP groups were 2.2, 2.1, and 1.4 mg kg(-)(1) of meat, respectively. Fatty acid analysis showed that the 10% DTP group had a higher (P< 0.05) content of total polyunsaturated fatty acids and a greater (P < 0.05) unsaturated/saturated fatty acid ratio compared to control. There might be an interaction between DTP and alpha-tocopherol that is of importance for the balance between pro- and antioxidative activities. Future experiments should be designed to explore the interaction between individual carotenoids and tocopherols in order to better elucidate their role in oxidative changes.

Fatty acid composition of meat and genetic mapping of quantitative trait loci in 3 generations of Japanese quail populations

“…amount of total SFA compared to meat line quails (P<0.01), and particularly, a higher (P<0.01) proportions of lauric (C12:0; 2-fold higher), myristic (C14:0), palmitic (C16:0), heptadecanoic (C17:0) and stearic (C18:0) acids. The proportions of the single SFA found in the present study were consistent with those reported in literature on quails (Botsoglou et al, 2004;Genchev et al, 2008;Boni et al, 2010;Gecgel et al, 2015) and on chicken (Rule et al, 2002;Poureslami et al, 2010). The total monounsaturated fatty acids (MUFA) content, which in chickens is related either to the endogenous synthesis or to the gut absorption from the diet, was highest in meat-type quails (+ 11.5 p.p.…”

“…No differences, between the 2 quail lines, were found for the amount of n-3 long chain PUFA: eicosapentaenoic fatty acid (EPA, C20:5n-3), docosapentaenoic fatty acid (DPA, C22:5n-3) and docosahexaenoic fatty acid (DHA, C22:6n-3). In general, the total PUFA content detected in quails of F 0 generation (ranging from 20.2% to 24.7%) was similar to the results reported by Genchev et al (2008) and Botsoglou et al (2004), but lower than that reported by Boni et al (2010) (32.6% and 28.4% for young and spent quail, respectively). These latter results could be due to the presence of skin in the bulk samples (rich in PUFA) or to the different nutritional regime of quails.…”

“…Effects of factors such as breed, age, sex and nutritional condition on fat deposition and FA profile of Japanese quail are not widely studied. In fact, very few studies on the FA composition and cholesterol content of Japanese quail meat have been published (Botsoglou et al, 2004;Genchev et al, 2008;Boni et al, 2010;Sartowska et al, 2014;Gecgel et al, 2015;Yalcin et al, 2017), and available results are not always directly comparable. In addition, far too little attention has been paid to the determination of meat quality traits of adult or spent quails at the end of their productive life (Santhi and Kalaikannan, 2017).…”

Effects of Dietary Lycopene or Tomato Paste on Laying Performance and Serum Lipids in Laying Hens and on Malondialdehyde Content in Egg Yolk upon Storage

“…The most well-known biological effect of LP is its action as a cholesterol-lowering or antioxidant agent (Di Mascio et al, 1989), thus preventing the oxidation of low-density lipoprotein, associated with decreasing the risk of atherosclerosis and coronary heart disease in humans (Agarwal and Rao, 1998;Fuhrman et al, 2000;Palozza et al, 2012;Muller et al, 2016). In studies with chickens, dietary LP has been shown to improve meat quality via inhibiting lipid peroxidation and through lowering serum lipids (Leal et al, 1999;Botsoglou et al, 2004;Sahin et al, 2006a,b;Bou et al, 2009;Sun et al, 2014a;Sun et al, 2015).…”

The effect of lycopene supplementation on lipid profile and meat quality of broiler chickens

“…There exist few papers dealing with the effect of lycopene in poultry diet. The effect of lycopene on performance and quality of meat and eggs in Japanese quail was studied by Botsoglou et al (2004) and Sahin et al (2006a,b), in laying hens by Yannakopoulos et al (1992) and Dotas et al (1999), in broiler chicks by Leal et al (1999). Lycopene is a potent antioxidant that provides protection against cellular damage caused by reactive oxygen species.…”