EFFECTS OF DIETARY LINSEED AND SYNTHETIC OR NATURAL ANTIOXIDANTS ON SHELF-LIFE OF PORK
Main Article Content
Keywords
antioxidant, extruded linseed, fatty acid composition, grape skin, modified atmosphere packaging, pork
Abstract
The effects of including extruded linseed in pig diets supplemented with either polyphenol-rich red grape skin extract (3 g kg-1) or synthetic antioxidants (200 mg kg-1 ?-tocopheryl acetate plus 0.21 mg kg-1 of selenium) on shelf-life of pork stored in modified atmosphere packaging (MAP) at different oxygen concentrations (0 and 70%) were evaluated. Linseed reduced n-6/n-3 fatty acid ratio in lipids of backfat and loin. Color parameters, pH, weight losse, oxidative stability (TBARS), did not differ between antioxidants neither in raw, nor in cooked, nor in stored muscle. High oxygen concentration in MAP increased TBARS and ?E, yielding redder meat.
References
AOAC 1995. Official methods of analysis. 16th edition, Association of Official Analytical Chemists, Washington, DC, USA.
Boler D.D., Gabriel S.R., Yang H., Balsbaugh R. Mahan D.C., Brewer M.S., McKeith F.K. and Killefer J. 2009. Effect of different dietary levels of natural-source vitamin E in grow-finish pigs on pork quality and shelf life. Meat Sci. 83:723.
Brenes A., Viveros A., Chamorro S. and Arija I. 2016. Use of polyphenol-rich grape by-products in monogastric nutrition. A review. Anim. Feed Sci. Tech. 211:1.
Corino C., Musella M. and Mourot J. 2008. Influence of extruded linseed on growth, carcass composition and meat quality of slaughtered pigs at one hundred ten and one hundred sixty kilograms of live weight. J. Anim. Sci. 86:1850.
Corino C., Rossi R., Cannata S. and Ratti S. 2014. Effect of dietary linseed on the nutritional value and quality of pork and pork products: Systematic review and meta-analysis. Meat Sci. 98:679.
De Santos F., Rojas M., Lockhorn G. and Brewer M.S. 2007. Effect of carbon monoxide in modified atmosphere packaging, storage time and endpoint cooking temperature on the internal color of enhanced pork. Meat Sci. 77:520.
Dunshea F.R., D’Souza D.N., Pethick D.W., Harper G.S. and Warner R.D. 2005. Effects of dietary factors and other metabolic modifiers on quality and nutritional value of meat. Meat Sci. 71:8.
Ficarra A., Lo Fiego D.P., Minelli G. and Antonelli A. 2010. Ultrafast analysis of subcutaneous pork fat. Food Chem. 121:809.
Folch J., Lees M. and Sloane Stanley G.H. 1957. A simple method for the isolation and purification of total lipides from animal tissues. J. Biol. Chem. 226:497.
Guillevic M., Kouba M. and Mourot J. 2009a. Effect of a linseed diet or a sunflower diet on performances, fatty acid composition, lipogenic enzyme activities and stearoyl-CoA-desaturase activity in the pig. Livest. Sci. 124:288.
Guillevic M., Kouba M. and Mourot J. 2009b. Effect of a linseed diet on lipid composition, lipid peroxidation and consumer evaluation of French fresh and cooked pork meats. Meat Sci. 81:612.
Haak L., Raes K., Van Dyck S. and De Smet S. 2008. Effect of dietary rosemary and a-tocopheryl acetate on the oxidative stability of raw and cooked pork following oxidized linseed oil administration. Meat Sci. 78:239.
Honikel K.O. 1998. Reference methods for the assessment of physical characteristics of meat. Meat Sci. 49:447.
Hoz L., Lopez-Bote C.J., Cambero M.I., Arrigo M.D., Pin C., Santos C. and Ordóñez J.A. 2003. Effect of dietary linseed oil and ?-tocopherol on pork tenderloin (Psoas major) muscle. Meat Sci. 65:1039.
IUPAC 1979. Standard methods for the analysis of oils, fats and derivatives. 6th ed. International union of pure and applied chemistry. Pergamon Press. New York, NY, USA.
Jakobsen M. and Bertelsen, G. 2000. Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition. Meat Sci. 54:49.
Juárez M., Dugan M.E.R., Aldai N., Aalhus J.L., Patience J.F., Zijlstra R.T. and Beaulieu A.D. 2011. Icreasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palability. Food. Chem. 126:1716
Lebret B. and Mourot J. 1998. Caractéristiques et qualité des tissus adipeux chez le porc. Facteurs de variation non génétiques. INRA Prod. Anim. 11:131.
Lo Fiego D.P., Santoro P, Macchioni P. and De Leonibus E. 2005. Influence of genetic type, live weight at slaughter and carcass fatness on fatty acid composition of subcutaneous adipose tissue of raw ham in the heavy pig. Meat Sci. 69:107.
Lo Fiego D.P., Macchioni P., Minelli G. and Santoro P. 2010. Lipid composition of covering and intramuscular fat in pigs at different slaughter age. It. J. Anim. Sci. 9: 200.
Lo Fiego D.P., Minelli G., Volpelli L.A., Ulrici A. and Macchioni P. 2016. Calculating the iodine value for Italian heavy pig subcutaneous adipose tissue from fatty acid methyl ester profiles. Meat Sci. 122:132.
Lorenzo J.M., Sineiro J., Amado I.R. and Franco D. 2014. Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties. Meat Sci. 96:526.
McMillin K.W. 2017. Advancements in meat packaging. Meat Sci. 132:153.
Muhlisin P., Kim D.S., Song Y.R., Lee S.J., Lee J.K. and Lee S.K. 2014. Effects of gas composition in the modified atmosphere packaging on the shelf-life of Longissimus dorsi of Korean native Black pigs-Duroc crossbred during refrigerated storage. Asian-Australas J Anim Sci. 27:1157.
Musella M., Cannata S., Rossi R., Mourot J., Baldini P. and Corino C. 2009. Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs. J. Anim. Sci. 87:3578.
O’Grady M.N., Carpenter R., Lynch P.B., O’Brien N.M. and Kerry J.P. 2008. Addition of grape seed extract and bearberry toporcine diets: Influence on quality attributes of raw and cooked pork. Meat Sci. 78:438.
Riley P.A., Enser M., Nute G.R. and Wood J.D. 2000. Effects of dietary linseed on nutritional value and other quality aspects of pig muscle and adipose tissue. Anim.Sci. 71:483.
Sauvant D., Perez J.M. and Tran G. 2004. Tables of composition and nutritional value of feed materials: pigs, poultry, cattle, sheep, goats, rabbits, horses, fish. Wageningen Academic Publishers, Wageningen and INRA Editions, Versailles.
Simopoulos A.P. 2002. Omega-3 fatty acids in inflammation and autoimmune diseases. J. Am. Coll. Nutr. 21:495.
Simopoulos A.P. 2008. The importance of the omega-6/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases. Exp. Biol. Med. 233:674.
Siu G.M. and Draper H.H. 1978. A survey of the malonaldehyde content of retail meats and fish. J. Food Sci. 43:1147.
Smiddy M., Papkovskaia N., Papkovsky D.B. and Kerry J.P. 2002. Use of oxygen sensors for the nondestructive measurement of the oxygen content in modified atmosphere and vacuum packs of cooked chicken patties; impact of oxygen content on lipid oxidation. Food Res. Int. 35:577.
Spanos D., Tørngren M.A., Christensen M. and Baron C.P. 2016. Effect of oxygen level on the oxidative stability of two different retail pork products stored using modified atmosphere packaging (MAP). Meat Sci. 113:162.
Tarladgis B.G., Watts B.M. and Younathan M.T. 1960. A distillation method for the determination of malonaldehyde in rancid foods. J. Am. OilChem. Soc. 37:44.
Teixeira A., Baenas N., Dominguez-Perles R., Barros A., Rosa E., Moreno D.A. and Garcia-Viguera C. 2014. Natural bioactive compounds from winery by-products as health promoters: A review. Int. J. Mol. Sci. 15:15638.
Viana E.S., Gomide L.A.M. and Vanetti M.C.D. 2005. Effect of modified atmospheres on microbiological, color and sensory properties of refrigerated pork. Meat Sci. 71:696.
Wood J.D., Enser M., Fisher A.V., Nute G.R., Sheard P.R., Richardson R.I., Hughes S.I. and Whittington F.M. 2008. Fat deposition, fatty acid composition and meat quality: A review. Meat Sci. 78:343.
Boler D.D., Gabriel S.R., Yang H., Balsbaugh R. Mahan D.C., Brewer M.S., McKeith F.K. and Killefer J. 2009. Effect of different dietary levels of natural-source vitamin E in grow-finish pigs on pork quality and shelf life. Meat Sci. 83:723.
Brenes A., Viveros A., Chamorro S. and Arija I. 2016. Use of polyphenol-rich grape by-products in monogastric nutrition. A review. Anim. Feed Sci. Tech. 211:1.
Corino C., Musella M. and Mourot J. 2008. Influence of extruded linseed on growth, carcass composition and meat quality of slaughtered pigs at one hundred ten and one hundred sixty kilograms of live weight. J. Anim. Sci. 86:1850.
Corino C., Rossi R., Cannata S. and Ratti S. 2014. Effect of dietary linseed on the nutritional value and quality of pork and pork products: Systematic review and meta-analysis. Meat Sci. 98:679.
De Santos F., Rojas M., Lockhorn G. and Brewer M.S. 2007. Effect of carbon monoxide in modified atmosphere packaging, storage time and endpoint cooking temperature on the internal color of enhanced pork. Meat Sci. 77:520.
Dunshea F.R., D’Souza D.N., Pethick D.W., Harper G.S. and Warner R.D. 2005. Effects of dietary factors and other metabolic modifiers on quality and nutritional value of meat. Meat Sci. 71:8.
Ficarra A., Lo Fiego D.P., Minelli G. and Antonelli A. 2010. Ultrafast analysis of subcutaneous pork fat. Food Chem. 121:809.
Folch J., Lees M. and Sloane Stanley G.H. 1957. A simple method for the isolation and purification of total lipides from animal tissues. J. Biol. Chem. 226:497.
Guillevic M., Kouba M. and Mourot J. 2009a. Effect of a linseed diet or a sunflower diet on performances, fatty acid composition, lipogenic enzyme activities and stearoyl-CoA-desaturase activity in the pig. Livest. Sci. 124:288.
Guillevic M., Kouba M. and Mourot J. 2009b. Effect of a linseed diet on lipid composition, lipid peroxidation and consumer evaluation of French fresh and cooked pork meats. Meat Sci. 81:612.
Haak L., Raes K., Van Dyck S. and De Smet S. 2008. Effect of dietary rosemary and a-tocopheryl acetate on the oxidative stability of raw and cooked pork following oxidized linseed oil administration. Meat Sci. 78:239.
Honikel K.O. 1998. Reference methods for the assessment of physical characteristics of meat. Meat Sci. 49:447.
Hoz L., Lopez-Bote C.J., Cambero M.I., Arrigo M.D., Pin C., Santos C. and Ordóñez J.A. 2003. Effect of dietary linseed oil and ?-tocopherol on pork tenderloin (Psoas major) muscle. Meat Sci. 65:1039.
IUPAC 1979. Standard methods for the analysis of oils, fats and derivatives. 6th ed. International union of pure and applied chemistry. Pergamon Press. New York, NY, USA.
Jakobsen M. and Bertelsen, G. 2000. Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition. Meat Sci. 54:49.
Juárez M., Dugan M.E.R., Aldai N., Aalhus J.L., Patience J.F., Zijlstra R.T. and Beaulieu A.D. 2011. Icreasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palability. Food. Chem. 126:1716
Lebret B. and Mourot J. 1998. Caractéristiques et qualité des tissus adipeux chez le porc. Facteurs de variation non génétiques. INRA Prod. Anim. 11:131.
Lo Fiego D.P., Santoro P, Macchioni P. and De Leonibus E. 2005. Influence of genetic type, live weight at slaughter and carcass fatness on fatty acid composition of subcutaneous adipose tissue of raw ham in the heavy pig. Meat Sci. 69:107.
Lo Fiego D.P., Macchioni P., Minelli G. and Santoro P. 2010. Lipid composition of covering and intramuscular fat in pigs at different slaughter age. It. J. Anim. Sci. 9: 200.
Lo Fiego D.P., Minelli G., Volpelli L.A., Ulrici A. and Macchioni P. 2016. Calculating the iodine value for Italian heavy pig subcutaneous adipose tissue from fatty acid methyl ester profiles. Meat Sci. 122:132.
Lorenzo J.M., Sineiro J., Amado I.R. and Franco D. 2014. Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties. Meat Sci. 96:526.
McMillin K.W. 2017. Advancements in meat packaging. Meat Sci. 132:153.
Muhlisin P., Kim D.S., Song Y.R., Lee S.J., Lee J.K. and Lee S.K. 2014. Effects of gas composition in the modified atmosphere packaging on the shelf-life of Longissimus dorsi of Korean native Black pigs-Duroc crossbred during refrigerated storage. Asian-Australas J Anim Sci. 27:1157.
Musella M., Cannata S., Rossi R., Mourot J., Baldini P. and Corino C. 2009. Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs. J. Anim. Sci. 87:3578.
O’Grady M.N., Carpenter R., Lynch P.B., O’Brien N.M. and Kerry J.P. 2008. Addition of grape seed extract and bearberry toporcine diets: Influence on quality attributes of raw and cooked pork. Meat Sci. 78:438.
Riley P.A., Enser M., Nute G.R. and Wood J.D. 2000. Effects of dietary linseed on nutritional value and other quality aspects of pig muscle and adipose tissue. Anim.Sci. 71:483.
Sauvant D., Perez J.M. and Tran G. 2004. Tables of composition and nutritional value of feed materials: pigs, poultry, cattle, sheep, goats, rabbits, horses, fish. Wageningen Academic Publishers, Wageningen and INRA Editions, Versailles.
Simopoulos A.P. 2002. Omega-3 fatty acids in inflammation and autoimmune diseases. J. Am. Coll. Nutr. 21:495.
Simopoulos A.P. 2008. The importance of the omega-6/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases. Exp. Biol. Med. 233:674.
Siu G.M. and Draper H.H. 1978. A survey of the malonaldehyde content of retail meats and fish. J. Food Sci. 43:1147.
Smiddy M., Papkovskaia N., Papkovsky D.B. and Kerry J.P. 2002. Use of oxygen sensors for the nondestructive measurement of the oxygen content in modified atmosphere and vacuum packs of cooked chicken patties; impact of oxygen content on lipid oxidation. Food Res. Int. 35:577.
Spanos D., Tørngren M.A., Christensen M. and Baron C.P. 2016. Effect of oxygen level on the oxidative stability of two different retail pork products stored using modified atmosphere packaging (MAP). Meat Sci. 113:162.
Tarladgis B.G., Watts B.M. and Younathan M.T. 1960. A distillation method for the determination of malonaldehyde in rancid foods. J. Am. OilChem. Soc. 37:44.
Teixeira A., Baenas N., Dominguez-Perles R., Barros A., Rosa E., Moreno D.A. and Garcia-Viguera C. 2014. Natural bioactive compounds from winery by-products as health promoters: A review. Int. J. Mol. Sci. 15:15638.
Viana E.S., Gomide L.A.M. and Vanetti M.C.D. 2005. Effect of modified atmospheres on microbiological, color and sensory properties of refrigerated pork. Meat Sci. 71:696.
Wood J.D., Enser M., Fisher A.V., Nute G.R., Sheard P.R., Richardson R.I., Hughes S.I. and Whittington F.M. 2008. Fat deposition, fatty acid composition and meat quality: A review. Meat Sci. 78:343.
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Feb 25, 2020
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