Fatty acid and oxidative shelf-life profiles of meat from lambs fed finisher diets containing Acacia mearnsii leaf-meal

Uushona, Tulimo; Chikwanha, Obert C.; Katiyatiya, Chenaimoyo L.F.; Strydom, P.E.; Mapiye, Cletos

doi:10.1016/j.meatsci.2023.109190

Cited by 8 publications

(4 citation statements)

References 88 publications

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“…On meat fatty acid profiles and quality, Arend et al ( 2022 ) found that finishing cattle fed on 58% grape pomace had high content Longissimus lumborum and semimembranosus muscle of fatty acids such as 18:2 n-6, 18:2 c9t11, CLA, and PUFA and reduced lipid oxidation. Uushona et al ( 2023a ) indicated that the inclusion A. mearnsii leaf-meal at 200 g/kg DM in lamb finisher diets enhanced meat fatty acid composition by reducing individual and total SFA and increased rans (t)-monounsaturated fatty acid (MUFA) mainly t10/t11–18:1, individual and total CLA, n-3 and n-6 PUFA contents as well as improved meat antioxidant capacity, lightness, oxymyoglobin content and decreased deoxymyoglobin content, lipid oxidation and shear force.…”

Section: Effects Of Phytobiotic Additives On Product Qualitymentioning

confidence: 99%

Environmental impact of phytobiotic additives on greenhouse gas emission reduction, rumen fermentation manipulation, and performance in ruminants: an updated review

Ahmed,

Elwakeel,

El-Zarkouny

et al. 2024

Environ Sci Pollut Res

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Ruminal fermentation is a natural process involving beneficial microorganisms that contribute to the production of valuable products and efficient nutrient conversion. However, it also leads to the emission of greenhouse gases, which have detrimental effects on the environment and animal productivity. Phytobiotic additives have emerged as a potential solution to these challenges, offering benefits in terms of rumen fermentation modulation, pollution reduction, and improved animal health and performance. This updated review aims to provide a comprehensive understanding of the specific benefits of phytobiotic additives in ruminant nutrition by summarizing existing studies. Phytobiotic additives, rich in secondary metabolites such as tannins, saponins, alkaloids, and essential oils, have demonstrated biological properties that positively influence rumen fermentation and enhance animal health and productivity. These additives contribute to environmental protection by effectively reducing nitrogen excretion and methane emissions from ruminants. Furthermore, they inhibit microbial respiration and nitrification in soil, thereby minimizing nitrous oxide emissions. In addition to their environmental impact, phytobiotic additives improve rumen manipulation, leading to increased ruminant productivity and improved quality of animal products. Their multifaceted properties, including anthelmintic, antioxidant, antimicrobial, and immunomodulatory effects, further contribute to the health and well-being of both animals and humans. The potential synergistic effects of combining phytobiotic additives with probiotics are also explored, highlighting the need for further research in this area. In conclusion, phytobiotic additives show great promise as sustainable and effective solutions for improving ruminant nutrition and addressing environmental challenges.

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Section: Effects Of Phytobiotic Additives On Product Qualitymentioning

confidence: 99%

Environmental impact of phytobiotic additives on greenhouse gas emission reduction, rumen fermentation manipulation, and performance in ruminants: an updated review

Ahmed,

Elwakeel,

El-Zarkouny

et al. 2024

Environ Sci Pollut Res

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“…Te lipid and fatty acid content of meat was a key determinant of its quality characteristics, such as color, texture, and favor. It has been found that animal species, preservation methods, and cooking methods could infuence the lipid and fatty acid content of meat [38].…”

Section: Fatty Acid Analysismentioning

confidence: 99%

“…Stearic acid (C18:0) could reduce both cardiac and cancer risks in humans. However, palmitic acid has been associated with increased low-density lipoprotein cholesterol, which could increase the risk of developing cardiovascular disease (CVD) in humans [38]. Previous studies have shown that palmitic acid is the most abundant saturated fatty acid, which decreases with increasing storage time [40].…”

Section: Fatty Acid Analysismentioning

confidence: 99%

Application of the Effect of Nonthermal Technologies on the Oxidation of Proteins and Lipids in Pigeon Meat during Chilled Storage

Tong,

Zhang,

Pang

et al. 2024

Journal of Food Biochemistry

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This study investigated the effects of low-voltage electrostatic field (LVEF), electron beam irradiation (EBI), and modified atmosphere packaging (MAP) on protein and lipid oxidation of pigeon meat (PM) during chilled storage. The water-holding capacity (WHC) and color reflected that the difference between the LVEF-treated (1.20 kV/m) group and the fresh groups was the smallest. The oxidation analysis of protein showed that the LVEF-treated group had smaller values of carbonyl concentration (0.0551 ± 0.0048 μmol/g), larger values of sulfhydryl concentration (0.737 ± 0.0364 μmol/g), and higher Ca2+-ATPase activity (30.10 ± 1.52 U/g) than the C4 group (0.0649 ± 0.0013 μmol/g, 0.510 ± 0.0225 μmol/g, and 25.18 ± 1.42 U/g, respectively). SDS-PAGE demonstrated the ability of LVEF to inhibit the hydrolysis and cross-linking of proteins. Meanwhile, the LVEF-treated group had lower values of TBARs (2.26 ± 0.0371 μg/kg) than the other groups and had a lower lipid oxidation level. In addition, the fatty acids in the LVEF-treated group were similar to those in the fresh group and were beneficial to human health. In conclusion, LVEF (1.20 kV/m) could inhibit protein and lipid oxidation of PM during chilled storage.

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“…Supplementing feedstuffs containing natural antioxidants to increase concentrations in meat has yielded variable results (Falowo et al, 2014). Supplementing TMR diets with pomegranate silage (Kotsampasi et al, 2014), buckwheat silage (Keles et al, 2018) and increasing levels of Acacia mearnsii leaf-meal (Uushona et al, 2023) increased the antioxidant capacity and phenolic content of lamb meat. Inclusion of oat grain in senesced perennial ryegrass pasture lowered a-tocopherol concentrations in lamb meat compared to senesced perennial lucerne pasture.…”

Section: Influence Of Diets On Antioxidants In Lamb and Muttonmentioning

confidence: 99%

Enrichment of ruminant meats with health enhancing fatty acids and antioxidants: feed-based effects on nutritional value and human health aspects – invited review

Ponnampalam,

Kearns,

Kiani

et al. 2024

Front. Anim. Sci.

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Optimising resource use efficiency in animal- agriculture-production systems is important for the economic, environmental, and social sustainability of food systems. Production of foods with increased health enhancing aspects can add value to the health and wellbeing of the population. However, enrichment of foods, especially meat with health enhancing fatty acids (HEFA) increases susceptibility to peroxidation, which adversely influences its shelf life, nutritional value and eating quality. The meat industry has been challenged to find sustainable strategies that enhance the fatty acid profile and antioxidant actions of meat while mitigating oxidative deterioration and spoilage. Currently, by-products or co-products from agricultural industries containing a balance of HEFA and antioxidant sources seem to be a sustainable strategy to overcome this challenge. However, HEFA and antioxidant enrichment processes are influenced by ruminal lipolysis and biohydrogenation, HEFA-antioxidant interactions in rumen ecosystems and muscle biofortification. A deep understanding of the performance of different agro-by-product-based HEFA and antioxidants and their application in current animal production systems is critical in developing HEFA-antioxidant co-supplementation strategies that would benefit modern consumers who desire nutritious, palatable, safe, healthy, affordable, and welfare friendly meat and processed meat products. The current review presents the latest developments regarding discovery and application of novel sources of health beneficial agro-by-product-based HEFA and antioxidants currently used in the production of HEFA-antioxidant enriched ruminant meats and highlights future research perspectives.

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Fatty acid and oxidative shelf-life profiles of meat from lambs fed finisher diets containing Acacia mearnsii leaf-meal

Cited by 8 publications

References 88 publications

Environmental impact of phytobiotic additives on greenhouse gas emission reduction, rumen fermentation manipulation, and performance in ruminants: an updated review

Environmental impact of phytobiotic additives on greenhouse gas emission reduction, rumen fermentation manipulation, and performance in ruminants: an updated review

Application of the Effect of Nonthermal Technologies on the Oxidation of Proteins and Lipids in Pigeon Meat during Chilled Storage

Enrichment of ruminant meats with health enhancing fatty acids and antioxidants: feed-based effects on nutritional value and human health aspects – invited review

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