Effects of aging and dietary supplementation with polyphenols from Pinus taeda hydrolysed lignin on quality parameters, fatty acid profile and oxidative stability of beef

Abstract

Context The inclusion of Pinus taeda hydrolysed lignin (PTHL) in beef diets could improve quality and stability of meat, but effects could vary through the aging period (AP). Aim The aim was to evaluate the effects of the PTHL inclusion in the diet of finishing beef cattle on meat quality, fatty acid composition and oxidative stability at Days 1, 8, 11 and 15 of aging. Methods Forty Limousin bulls (340 ± 42 kg) were fed ad libitum on a total mixed ration (TMR). The control group received exclusively TMR for 120 days, while the experimental group received the same TMR as the control group but supplemented with PTHL (Oxifenol, I-Green, Padua, Italy; 35 g/day per head at 1–90 days and 70 g/day per head at 91–120 days). Key results Diet did not influence the chemical composition, pH, cooking loss, Warner–Bratzler shear force and hydroperoxide content. The Warner–Bratzler shear force (P < 0.001) decreased, while lightness (P < 0.01) and hydroperoxides (P < 0.001) increased through the aging period. Thiobarbituric acid reactive substances were similar for both diets at 1 and 15 days. However, thiobarbituric acid reactive substances at 8 and 11 days were higher for control than for the PTHL diet (P = 0.023 for interaction). Protein carbonyls were higher for control than for the PTHL diet at 8 days (P = 0.003 for interaction), but similar for both diets for the other dates. Saturated, monounsaturated and polyunsaturated fatty acids varied through the AP with PTHL diet, while no changes were observed with control diet (P < 0.01 for interactions). At 11 days, the n-6:n-3 ratio passed from being the minimum value with the PTHL diet to be the maximum with control diet (P < 0.01 for interaction). Conclusions The effects of PTHL inclusion in bull finishing diets depends on the AP but, generally, may result in beef with meat with beneficial effects on human health. Implications Including PTHL in the diet of finishing bulls can be useful to improve meat quality, favouring the use of natural waste substances deriving from vegetal production.

Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat

“…These results agree with the slight increase of compounds linked to the greater availability of free amino acids during aging time. It is not clear whether lipid oxidation initiates protein oxidation or vice versa, or even if the two oxidation processes are coupled [ 20 , 40 ], but it is clear that vacuum aging of horse meat showed how these processes go differently, both for the kind and intensity of oxidation, compared to what was reported by other authors in other species’ meat under different packaging methods [ 20 , 22 , 41 , 42 , 43 ]. Findings about furans are in agreement with other reported outcomes [ 2 ], where it was described that furans increased with aging in beef steaks aged for 15 days under vacuum conditions and displayed in modified atmosphere packaging during 9 days.…”

“…Samples were stored for 5 min in a dark room and added with 3 mL of 0.5% of CH3COOCd, and then vortexed and centrifuged at 4500× g for 10 min at 40 °C. Absorbance at 353 nm was measured against a blank tube in which meat homogenate was replaced by 2 mL of distilled water [ 20 ]. Results were expressed in micromoles per gram according to Buege and Aust [ 19 ].…”

How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat

“…at 40 °C. Absorbance at 353 nm was measured against a blank tube in which meat homogenate was replaced by 2 mL of distilled water [ 36 ]. The results were expressed in micromoles per gram according to Buege and Aust [ 35 ].…”

Productive Performance and Meat Characteristics of Kids Fed a Red Orange and Lemon Extract

“…The re-utilization of agri-food industry wastes as additives for livestock is well accepted by consumers, because natural additives are considered safe and healthy [ 2 ]. Moreover, recently, the food processing industries, considering their low environmental impact, are interested in using natural antioxidants rather than synthetic counterparts [ 3 , 4 ]. In the past years, the attention has been focused on natural feeding additives, especially from plants [ 3 ], such as olive leaves [ 5 ], cardoon meal, ramie [ 6 ], and sea buckthorn pomace [ 7 ].…”