NIRs calibration models for chemical composition and fatty acid families of raw and freeze-dried beef: A comparison

Giaretta, Elisa; Mordenti, A.; Palmonari, Alberto; Brogna, Nico; Canestrari, Giorgia; Belloni, Paolo; Cavallini, Damiano; Mammi, Ludovica Maria Eugenia; Cabbri, R.; Formigoni, Andrea

doi:10.1016/j.jfca.2019.103257

Cited by 25 publications

(31 citation statements)

References 30 publications

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“…Meat samples of right LL muscle were minced using a blender homogeniser and frozen at −20°C. The samples were lyophilised and then dried at 105°C until constant weight (Giaretta et al, 2019). Ground freeze-dried samples were analysed (AOAC, 2006) for moisture (950.46), crude protein (981.10) and ash (920.153).…”

Section: Raw and Cooked Ll Proximate Compositionmentioning

confidence: 99%

Effect of dietary antioxidant supplementation on rabbit performance, meat quality and oxidative stability of muscles

et al. 2020

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The aim of this study was to cast light on the effects of EconomasE™ (EcoE), a patented pre-mixture of nutritional additives consisting mainly of organic selenium (0.15 or 0.30 mg/kg feed; Se) combined with vitamin C (5 and 10 mg/kg feed; VC), compared to DL-α-tocopherol acetate (100 or 200 mg/kg feed; VE) dietary supplementation on rabbit performance and meat quality. In fact, the role of Se supplementation in the rabbit diet has not yet been elucidated in the literature and, more specifically, there are no studies on the possible synergistic action between organic Se compared with VE on lipids, fatty acids (FA) and the oxidative stability of two glycolytic muscles, longissimus lumborum (LL) and biceps femoris (BF). Two hundred and seventy New Zealand White rabbits were divided into five dietary groups of 54 rabbits each: 1) control (basal diet = BD; CTRL); 2) VE100 (BD + VE100 mg/kg); 3) VE200 (BD + VE200 mg/kg); 4) EcoE100 (BD + EcoE100 mg/kg); and 5) EcoE200 (BD + EcoE200 mg/kg). Neither of the antioxidant treatments affected growth performance, carcass traits or meat characteristics. Lipid and fatty acid contents were similar in LL and BF and not influenced by the dietary treatment. Meat oxidative stability was strongly improved by both antioxidants. These findings indicate that both EcoE and VE greatly improved the oxidative stability of LL and BF muscles at the dosage rates which, from an economic point of view, would normally be included in the formulation of feeds for rabbits.

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Section: Raw and Cooked Ll Proximate Compositionmentioning

confidence: 99%

Effect of dietary antioxidant supplementation on rabbit performance, meat quality and oxidative stability of muscles

et al. 2020

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“…Andueza, et al [ 17 ] noted that the variation in FA in cattle is limited because of the biohydrogenation of ruminants during the digestion process. The goodness of calibration models relies on the variability of samples in the data set used to develop the prediction models [ 14 , 24 ], but increasing the variability in the data does not always increase the accuracy of the calibration. Khan, et al [ 41 ] used meat from four different species to increase the variability and showed that the calibration for the chemical composition could not be improved.…”

Section: Resultsmentioning

confidence: 99%

“…Most of the recent studies on beef used absolute values to develop the calibration models, and have achieved good statistical results [ 14 , 43 ] although other authors still express the results as a percentage of total fatty acids [ 24 ]. The absorbance varies linearly with the parameter concentration, not the relative ratio, therefore using absolute content gives a better calibration than the use of percentages or relative amounts [ 44 ].…”

Section: Resultsmentioning

confidence: 99%

“…Freeze drying meat prior to analysis has been shown to improve the determination of minor fatty acids such as individual FA [ 17 ]. In addition to improving performance compared with raw meat because water absorption bands are reduced, freeze-drying also concentrates substances in beef around fourfold [ 24 ]. NIRS can determine fatty acid profiles of phospholipid and neutral lipid fractions independently.…”

Section: Introductionmentioning

confidence: 99%

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Near-Infrared Reflectance Spectroscopy for Predicting the Phospholipid Fraction and the Total Fatty Acid Composition of Freeze-Dried Beef

Ripoll

Failla

Doblado

et al. 2021

Sensors

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Research on fatty acids (FA) is important because their intake is related to human health. NIRS can be a useful tool to estimate the FA of beef but due to the high moisture and the high absorbance of water makes it difficult to calibrate the analyses. This work evaluated near-infrared reflectance spectroscopy as a tool to assess the total fatty acid composition and the phospholipid fraction of fatty acids of beef using freeze-dried meat. An average of 22 unrelated pure breed young bulls from 15 European breeds were reared on a common concentrate-based diet. A total of 332 longissimus thoracis steaks were analysed for fatty acid composition and a freeze-dried sample was subjected to near-infrared spectral analysis. 220 samples (67%) were used as a calibration set with the remaining 110 (33%) being used for validation of the models obtained. There was a large variation in the total FA concentration across the animals giving a good data set for the analysis and whilst the coefficient of variation was nearly 68% for the monounsaturated FA it was only 27% for the polyunsaturated fatty acids (PUFA). PLS method was used to develop the prediction models. The models for the phospholipid fraction had a low R2p and high standard error, while models for neutral lipid had the best performance, in general. It was not possible to obtain a good prediction of many individual PUFA concentrations being present at low concentrations and less variable than other FA. The best models were developed for Total FA, saturated FA, 9c18:1 and 16:1 with R2p greater than 0.76. This study indicates that NIRS is a feasible and useful tool for screening purposes and it has the potential to predict most of the FA of freeze-dried beef.

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“…In human nutrition, the beneficial effects of n-3 fatty acids (FA; i.e., a decreased risk of cardiovascular diseases, hypertension, and arthritis) are well known from years and dietary inclusion of these nutrients is recommended [ 1 , 2 ]. As a consequence, a large number of studies have been published on n-3 FA enrichment of food of animal origin (milk, meat, eggs, and fish) by the use of specific supplements in animal feeding [ 3 , 4 , 5 , 6 ]. Flaxseed ( Linum usitatissimum ) is known as an excellent source of unsaturated fatty acids (FA), particularly of alpha-linolenic acid (ALA, C18:3n-3), a member of n-3 FA [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Fatty Acid Profile and Enterolactone Content of Early and Commercial Milk of Dairy Cows Supplemented with Flaked Flaxseed during the Dry Period

Bailoni

Dalt

Gabai

et al. 2020

Animals

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Various supplementations in animal feeding have been investigate in order to enrich food of animal origin with n-3 fatty acids. Although the effects of flaxseeds inclusion in diets for lactating dairy have already been assessed, few studies have focused on this n-3 source supplementation during the transition period. The aim of this work was to evaluate the effects of flacked flaxseed (200 g/head/day; 2.13% DM) dietary treatment during the dry period on milk yield and quality in the 30 days after calving. In addition, the enterolactone content in plasma (before and after calving) and in milk of cows fed diets supplemented or not with flaxseed was considered. The study demonstrated that the carry-over effect on the milk profile of C18:2, C18:3 n-3, and C20:5 n-3 was significantly higher in flaxseed diet than in the control one at 4th day of lactation. A significant increase of enterolactone on milk from flaxseed fed cows was observed only at 15 sampling day. The quick modification in fatty acid (FA) profile of the milk in the first few days of lactation suggests that the carry over effect from pre-calving flaxseed feeding at this concentration was very short lasting.

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NIRs calibration models for chemical composition and fatty acid families of raw and freeze-dried beef: A comparison

Cited by 25 publications

References 30 publications

Effect of dietary antioxidant supplementation on rabbit performance, meat quality and oxidative stability of muscles

Effect of dietary antioxidant supplementation on rabbit performance, meat quality and oxidative stability of muscles

Near-Infrared Reflectance Spectroscopy for Predicting the Phospholipid Fraction and the Total Fatty Acid Composition of Freeze-Dried Beef

Fatty Acid Profile and Enterolactone Content of Early and Commercial Milk of Dairy Cows Supplemented with Flaked Flaxseed during the Dry Period

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