Influence des acides gras polyinsaturés n-3 et des antioxydants alimentaires sur les acides gras de la viande et la lipoperoxydation chez le bovin en finition

Abstract

The aim of this study was to analyze, on beef lipids and FA and on beef colour, the impact of extruded linseed (rich in n-3 PUFA) given alone or with rapeseed (rich in n-3 and n-6 PUFA and in 18:1 n-9) in association or not with antioxidants given to Normand (fat breed) cull cows during the finishing period. Dietary linseeds significantly increased proportions of 18:3 n-3 (+56 and +36% respectively), total trans 18:1 (+66 and +105%); and of 9cis, 11trans 18:2 (CLA) (+50 and +41%) in LT muscle of which 18:3 n-3 and CLA are known to be beneficial for the human health. Addition of antioxidants (vitamin E plus plant extracts rich in polyphenols, PERP) reinforced the stimulating effect of lipid supplements on proportions of the three considered FA (18:3 n-3, total trans 18:1, 9cis, 11trans 18:2) in total lipids of both muscles. Dietary n-3 PUFA reduced the resistance capacity of plasma against lipoperoxidation (-11%) favouring peroxidized products formations such as conjugated dienes (×1.75) and malonedialdehyde (MDA, ×2). Intensity of beef lipoperoxidation (estimated by MDA level) tended to be higher in meats packaged under modified atmosphere rich in oxygen (70%) in the linseed group (2.96 µg/g of tissue) compared to that of the control group (2.19 µg/g of tissue, P = 0.1). Dietary vitamin E provided with PERP effectively protected beef against lipoperoxidation, even in beef packagings with O 2 . Beef under air packaging from cows given the linseed supplement had a higher redness value than that from control cows. In the case of animals given lipid supplemented diets and submitted to an emotional stress, beef packaged under air or modified atmosphere rich in O 2 had a lower redness than that of the same animals given lipids associated to antioxidant supplements. We concluded that the dietary strategy combining addition of n-3 PUFA and of the antioxidant mixture in diets would avoid major risks of lipoperoxidation and alteration of colour in beef products whatever: 1) the conditions of meat ageing and packaging (especially those with contact with oxygen); 2) the degree of emotional stress of animals just prior slaughter.

Changes Induced by Physical Activity, Weight Loss and Calorie Restriction in Body Composition, Lipoproteins and Functional Capacity in Obese Congolese Women

“…In our study, the consumed aliments, not frozen for the majority, were: for the red meat, ox and sheep; for the white meat, chicken, turkey, duck and pig; and finally for the black meat or game meat, blue duiker (Cephalophus monticola), bushbuck (Tradelaphus scriptus) and Peter's duiker (Cephalophus callipygus). The frozen red meat was strongly disadvised at our subjects during the study by supporting us on the results of the study of Bauchard et al [40]. These authors, in a study investigating the effects on lipids meat and FA of extruded linseed (high in n-3 polyunsatured FA) alone or extruded rapeseed (high in n-6 and n-3 and 18: 1n-9 polyunsaturated FA) in association or not with antioxidants in dairy cows, report that increased uptake of n-3 polyunsaturated FA by cattle with flax diet would stimulate lipoperoxidation in his entire body, altering the health of meats for the consumer.…”

The choice of animal feeding system influences fatty acid intakes of the average French diet

“…For beef meat, SFA were reduced in average by 4% in BBC products, which is close to the level reported in other study (ANSES, 2011b). ALA contents were doubled for BBC, which is similar to Bauchart et al (2010) and Normand et al (2006), but lower than the average drop of 187% reported by Mourot and de Tonnac (2015) for different genetics and basal diets, mainly because of a higher ALA contents in beef diets.…”

Effects of 6 weeks of n-3 fatty acids and antioxidant mixture on lipid peroxidation at rest and postexercise

“…However, the latter are more ingested (Guichardant et al 2006). Bauchart et al (2010) also showed in animal that dietary n-3 PUFAs reduced the resistance capacity of plasma against lipoperoxidation, favoring the formation of peroxidized products like MDA. According to these authors, dietary vitamin E in association with n-3 PUFAs effectively protected plasmatic lipids against lipoperoxidation.…”