Nutritional Quality of Rabbit Meat as Affected by Cooking Procedure and Dietary Vitamin E

Bosco, Alessandro Dal; Castellini, Cesare; Bernardini, M.

doi:10.1111/j.1365-2621.2001.tb08233.x

Cited by 101 publications

(91 citation statements)

References 27 publications

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“…The contrary was encountered in studies in which fats added to rabbit feeds presented a more unsaturated FA profile (Castellini et al, 1998;Dal Bosco et al, 2001). However, the loss of PUFA in our meats was slight, which could be related to the mild temperature and short heating time applied (Table 8).…”

contrasting

confidence: 71%

“…Cooking led to a loss in the content of some PUFA because they are more prone to oxidation than other FA, as has been reported in other studies in several species (Castellini et al, 1998;Dal Bosco et al, 2001;Bou et al, 2006;Tres et al, 2008). Although it was significant, the reductions in the amount of each FA were not as pronounced as in other studies in which meat presented a more unsaturated FA profile, and was cooked at higher temperature or for a longer time (Castellini et al, 1998;Tres et al, 2008).…”

supporting

confidence: 68%

“…For instance, Dal Bosco et al (2001) boiled vacuum-packed rabbit meat at a higher temperature for a longer time than we did and found higher decreases in n-3 PUFA content than in our study.…”

contrasting

confidence: 62%

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Oxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on rabbit plasma, liver and meat fatty acid composition and meat Zn, Cu, Fe and Se content

Tres

Bou

Codony

et al. 2010

Animal

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The effects of the addition of heated oils to feeds (3%, w/w) and the dietary supplementation with a-tocopheryl acetate (TA; 100 mg/kg) and Zn (200 mg/kg) on rabbit tissue fatty acid (FA) composition and on the Zn, Cu, Fe and Se content in meat were assessed. Heating unrefined sunflower oil (SO) at 558C for 245 h increased its content in primary oxidation products and reduced its a-tocopherol content. However, this did not significantly affect tissue FA composition. Heating SO at 1408C for 31 h increased its content in secondary oxidation products and in some FA isomers as c9,t11-CLA and di-trans CLA. This led to increases in di-trans CLA in liver and in t9,c12-18:2 in meat. The c9,t11-CLA was the most incorporated CLA isomer in tissues. The dietary supplementation with a-TA did not affect the FA composition of plasma, liver or meat. The cooking of vacuum-packed rabbit meat at 788C for 5 min reduced significantly but slightly its polyunsaturated FA content. The dietary supplementation with Zn did not modify the content of Zn, Fe or Se in meat, but it reduced its Cu content. On the other hand, it increased the content of some FAs in meat when SO heated at 1408C for 31 h was added to feeds.Keywords: heated oils, fatty acid composition, plasma, liver, meat Implications An animal's diet has an influence on the composition of its tissues, which can be used to improve the nutritional value of meat, for instance modifying its fatty acid (FA) composition or increasing its mineral content. Unsaturated fat products used in feeds are prone to oxidation that can occur both during their production process and their storage, leading to a high content of oxidation compounds and altering their FA profile. This might affect the tissue composition, and thus the meat nutritional value. We studied the influence of the addition of oxidized oils and minerals to rabbit feeds on the FA composition of its plasma, liver and meat and on its meat element content. IntroductionFatty acid (FA) composition of animal tissues can be modified by the type and amount of dietary fat (Wood and Enser, 1997). Dietary recommendations for humans suggest reducing the intake of not only fat and cholesterol but also saturated FAs (SFA) and trans FA, and increasing the intake of polyunsaturated FAs (PUFAs), mainly those from the n-3 series (Food and Nutrition Board, 2005). Therefore, in order to obtain more healthy meat, several unsaturated fat sources have been incorporated to feeds to nutritionally improve meat FA composition (Wood and Enser, 1997).However, unsaturated fat sources are prone to oxidation that can occur both at low and high temperatures. At low temperatures, for instance during storage of unsaturated fats at ambient temperature, lipid hydroperoxides (LHPs) increase until they reach a plateau, and then decompose into secondary oxidation compounds. At high temperatures, decomposition of LHP is faster and isomerization of FA is also favored, leading to the appearance of both geometric and positional FA isomers, as several trans FA and conjugate...

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contrasting

confidence: 71%

supporting

confidence: 68%

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Oxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on rabbit plasma, liver and meat fatty acid composition and meat Zn, Cu, Fe and Se content

Tres

Bou

Codony

et al. 2010

Animal

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“…A chromosomal double-strand break is efficiently repaired in the wild-type diploid yeast; because the broken chromosome is lost in rad52 mutants, the repair must be via recombination with the homologous intact chromosome (92,93). If only one end of the break is homologous to the intact chromosome, the chromosomal arm with the nonhomologous end is likewise lost, again implicating homologous recombination in repair.…”

Section: Mechanisms Of Recombinational Repair In Yeastmentioning

confidence: 99%

“…If only one end of the break is homologous to the intact chromosome, the chromosomal arm with the nonhomologous end is likewise lost, again implicating homologous recombination in repair. The product of the one-end repair is, nevertheless, a complete chromosome because the lost arm is replaced with an arm copied from the homologous chromosome (92,94). Thus, there are two stages of the double-strand break repair in yeast: (i) invasion of one of the ends into the intact homolog forms a recombination intermediate resembling a replication fork; and (ii) recruitment of the other end prevents maturation of the recombination intermediate into a replication fork.…”

Section: Mechanisms Of Recombinational Repair In Yeastmentioning

confidence: 99%

DNA replication meets genetic exchange: Chromosomal damage and its repair by homologous recombination

Kuzminov

2001

Proc. Natl. Acad. Sci. U.S.A.

198

126

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Proceedings of the National Academy of Sciences Colloquium on the roles of homologous recombination in DNA replication are summarized. Current findings in experimental systems ranging from bacteriophages to mammalian cell lines substantiate the idea that homologous recombination is a system supporting DNA replication when either the template DNA is damaged or the replication machinery malfunctions. There are several lines of supporting evidence: (i) DNA replication aggravates preexisting DNA damage, which then blocks subsequent replication; (ii) replication forks abandoned by malfunctioning replisomes become prone to breakage; (iii) mutants with malfunctioning replisomes or with elevated levels of DNA damage depend on homologous recombination; and (iv) homologous recombination primes DNA replication in vivo and can restore replication fork structures in vitro. The mechanisms of recombinational repair in bacteriophage T4, Escherichia coli, and Saccharomyces cerevisiae are compared. In vitro properties of the eukaryotic recombinases suggest a bigger role for single-strand annealing in the eukaryotic recombinational repair.

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Effect of Temperature and Oxygen Dose During Rendering of Goose Fat to Promote Fatty Acid Profiles

Wojtasik‐Kalinowska

Górska‐Horczyczak

Stelmasiak

et al. 2021

Euro J Lipid Sci & Tech

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The effect of two fat rendering systems of goose fat, sous‐vide and conventional oven baking, on fatty acid and volatile compound profiles, color, and lipids oxidation, is evaluated during refrigerated storage. Low temperature rendering increases polyunsaturated fatty acids and decreases saturated fatty acids concentration (P ≤ 0.05). The obtained results show that oxygen deprivation reduces the fat oxidation process. A discriminant model is designed using principal component analysis. Aldehydes are the dominant volatile fraction of all tested goose fats obtained by various rendering methods. Sous‐vide fat rendered at 90 °C exhibits a flavor difference from raw and baked fat and is recommended as a source of beneficial fatty acids. The utilization of rendering temperature of 130 °C negatively affects the quality of goose fat. Practical applications: The rendering of goose fat under proper conditions influences its stability and promotes the fatty acid profile, as well as aroma and color. Owing to its pro‐health and healing properties, goose fat is perfect for colds accompanied by a runny nose, cough and elevated body temperature. It has a warming effect, which is especially beneficial in the case of non‐invasive treatment of the upper respiratory tract. Additionally, the particularity of goose's fatty acids affects the physical properties (liquid state at room temperature, oxidative stability with the optimal rendering method), where the optimal aroma profile is measured using an electronic nose, which is stable and distinctive. Abdominal goose fat gives a wide range of applications in gastronomy. Owing to the universality resulting from the fatty acid profile not conflicting with religious and cultural statues, as is the case of pork or whale fat, it is a good alternative to animal fats in human nutrition.

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Nutritional Quality of Rabbit Meat as Affected by Cooking Procedure and Dietary Vitamin E

Cited by 101 publications

References 27 publications

Oxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on rabbit plasma, liver and meat fatty acid composition and meat Zn, Cu, Fe and Se content

Oxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on rabbit plasma, liver and meat fatty acid composition and meat Zn, Cu, Fe and Se content

DNA replication meets genetic exchange: Chromosomal damage and its repair by homologous recombination

Effect of Temperature and Oxygen Dose During Rendering of Goose Fat to Promote Fatty Acid Profiles

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