Influence of diet on lipid oxidation and membrane structure in porcine muscle microsomes

Monahan, Frank J.; Gray, J. I.; Asghar, Ali; Haug, A.; Strasburg, Gale M.; Buckley, D.J.; Morrissey, P.A.

doi:10.1021/jf00037a009

Cited by 88 publications

(47 citation statements)

References 29 publications

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“…All supplemented animals had a lower drip loss than that of the pre-treatment animals and supports previous evidence that Vitamin E lowers drip loss in pork (Monahan et al, 1994).…”

Section: Meat Qualitysupporting

confidence: 88%

Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat

et al. 2016

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The relationship between vitamin E supplementation rate and colour stability was investigated using 70 mixed sex 6-8 month old crossbred lambs. An initial group of 10 were slaughtered, while the remainder were fed a pellet ration containing either 30, 150, 275 or 400IU Vitamin E/kg ration or on green pasture for 56 days. After slaughter, carcases were halved; one side packed fresh (5 days) and the other in CO 2 (21 days), both at 2 o C. Five muscles were set for retail display for 96 hours. The oxy/metmyoglobin ratio was measured every 12 hours. Colour stability increased with increasing muscle vitamin E until an apparent maximum effect for vitamin E concentration (3.5-4.0mg -tocopherol/kg tissue) was reached beyond which no further response was evident. This was reached within 3-4 weeks (275IU treatment), and meat from these lambs should reach 60 hours retail display with a satisfactory surface colour. This effect was most apparent in aerobic muscle types and meat aged post slaughter.

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“…All supplemented animals had a lower drip loss than that of the pre-treatment animals and supports previous evidence that Vitamin E lowers drip loss in pork (Monahan et al, 1994).…”

Section: Meat Qualitysupporting

confidence: 88%

Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat

et al. 2016

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“…In a recent study, Monahan et al (1994) showed that dietary a-tocopherol supplementation (200 mg/kg feed) led to a reduction in both lipid oxidation and drip losses. However, the results suggest that the reduced exudation in pork chops from pigs fed on supplemental a-tocopherol may not be directly related to oxidativeinduced changes in membrane fluidity.…”

Section: Vitamin E and D R I P Loss From Meatmentioning

confidence: 99%

“…The effect of vitamin E on the fluidity of porcine muscle microsomal fraction has also been investigated (Monahan et al 1994). Fluorescence anisotropy (rs) measurements, using the membrane probe diphenylhexatriene (DPH) showed that microsomal membranes from pigs fed on an a-tocopheryl acetate-supplemented diet (200 m a g ) were significantly less susceptible to changes in r, values than fractions from pigs fed on the control diet (10 m a g ) .…”

Section: Function Of Vitamin E In Muscle Foodsmentioning

confidence: 99%

Vitamin E and meat quality

et al. 1994

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“…Peroxidative changes in meat are initiated at the membrane level and it has been suggested that the membrane integrity and fluidity are affected (Monahan et al, 1994;Storrey, 1996;Hayam et al, 1997;Isabel et al, 1999). Vitamin E is considered as the principal antioxidant defence agent against lipid oxidation in cell membranes in mammals.…”

mentioning

confidence: 99%

Effects of dietary vitamin E and vitamin C supplementation on the level of α-tocopherol and L-ascorbic acid in muscle and on the antioxidative status and meat quality of pigs

Lahučký¹,

IBahelka²,

Novotná³

et al. 2005

Czech J. Anim. Sci.

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ABSTRACT:In total thirty pigs (Slovak Meaty) defined by DNA based test as not susceptible to malignant hyperthermia (non-mutant on RYR1) were used in the experiment. Treatment consisted in supplementation of vitamin E (500 mg α-tocopherol/kg diet as α-tocopherol acetate) (group E) and the same doses of vitamin E plus vitamin C (200 mg L-ascorbic acid/kg diet) (group E + C) to finishing pigs for the last 30 days before slaughter. The higher dietary vitamin E level resulted in higher levels of α-tocopherol in fresh (24 h), chill-stored (5 days, 4°C), chill-stored and cooked (80°C) and frozen meat (3 months, -25°C), (P < 0.05). Higher dietary vitamin C resulted in higher levels L-ascorbic acid in fresh and chill-stored meat (P < 0.05) but no significant differences vs. control pigs were observed in cooked and frozen meats. Supplementation with vitamins E and C (group E + C) had positive effects on pH (45 min) (P = 0.06) and on drip loss (P < 0.05) values as compared to control group. The rate of oxidation (malondialdehyde-MDA production) by stimulation with Fe 2+ /ascorbate (incubation of muscle LD for 0 and 30 min) was higher in control group as compared to both experimental groups (P < 0.05). Positive effects of vitamin E on oxidative stability measured as thiobarbituric acid reactive substances (TBARS, MDA) were observed mainly in chill-stored meat (P < 0.05). Using TBARS method, no additional effect of vitamin C on oxidative stability of fresh, chill-stored, cooked and frozen meat was found. In conclusion, supplementation of the combination of vitamin E (500 mg α-tocopherol/kg diet) and vitamin C (200 mg L-ascorbic acid/kg diet) for 30 days before slaughter improved meat quality values (drip loss, pH), however, it seems to depend on the genetic background of animals (occurrence of mutation on RYR1). Oxidative stability of meat lipids measured as TBARS value can be improved by vitamin E supplementation to feed.

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Influence of diet on lipid oxidation and membrane structure in porcine muscle microsomes

Cited by 88 publications

References 29 publications

Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat

Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat

Vitamin E and meat quality

Effects of dietary vitamin E and vitamin C supplementation on the level of α-tocopherol and L-ascorbic acid in muscle and on the antioxidative status and meat quality of pigs

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