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Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils
The aim of this study was to evaluate the effects of basal dietary supplementation with linseed and linseed plus vitamin E in Marchigiana young bulls on the instrumental color, oxidative stability, and fatty acid composition of beef steaks with and without treatment with a blend of essential oils (o...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2021
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8217468/ https://www.ncbi.nlm.nih.gov/pubmed/34169107 http://dx.doi.org/10.3389/fvets.2021.662079 |
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author | Fusaro, Isa Cavallini, Damiano Giammarco, Melania Manetta, Anna Chiara Martuscelli, Maria Mammi, Ludovica Maria Eugenia Lanzoni, Lydia Formigoni, Andrea Vignola, Giorgio |
author_facet | Fusaro, Isa Cavallini, Damiano Giammarco, Melania Manetta, Anna Chiara Martuscelli, Maria Mammi, Ludovica Maria Eugenia Lanzoni, Lydia Formigoni, Andrea Vignola, Giorgio |
author_sort | Fusaro, Isa |
collection | PubMed |
description | The aim of this study was to evaluate the effects of basal dietary supplementation with linseed and linseed plus vitamin E in Marchigiana young bulls on the instrumental color, oxidative stability, and fatty acid composition of beef steaks with and without treatment with a blend of essential oils (oregano and rosemary) after storage times of 0, 3, 6, and 9 days. The fatty acid composition was evaluated in meat after 0 and 9 days of storage. No variation in the fatty acid composition of each type of meat was observed after storage. The use of dietary linseed and vitamin E, compared with linseed alone, significantly improved the oxidative stability, lightness (L(*)), and redness (a(*)) of the meat. A higher degree of oxidation was observed in meat samples from animals in the group fed linseed (L) followed by the control group (C) and the group fed linseed and vitamin E (LE). Moreover, the essential oils treatment (O) exerts a significant effect on beef oxidative stability of the group LE more than groups C and L during storage. The fatty acid composition of the meat was also affected by the diet: levels of healthful fatty acids (PUFA, n-3 PUFA, and CLA) were higher in meat from the groups that received linseed than the control group. Our results suggest that dietary vitamin E and treatment with essential oils are effective approaches to preserving the stability of beef cattle receiving a diet enriched in unsaturated fatty acids for up to 9 days of storage. |
format | Online Article Text |
id | pubmed-8217468 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-82174682021-06-23 Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils Fusaro, Isa Cavallini, Damiano Giammarco, Melania Manetta, Anna Chiara Martuscelli, Maria Mammi, Ludovica Maria Eugenia Lanzoni, Lydia Formigoni, Andrea Vignola, Giorgio Front Vet Sci Veterinary Science The aim of this study was to evaluate the effects of basal dietary supplementation with linseed and linseed plus vitamin E in Marchigiana young bulls on the instrumental color, oxidative stability, and fatty acid composition of beef steaks with and without treatment with a blend of essential oils (oregano and rosemary) after storage times of 0, 3, 6, and 9 days. The fatty acid composition was evaluated in meat after 0 and 9 days of storage. No variation in the fatty acid composition of each type of meat was observed after storage. The use of dietary linseed and vitamin E, compared with linseed alone, significantly improved the oxidative stability, lightness (L(*)), and redness (a(*)) of the meat. A higher degree of oxidation was observed in meat samples from animals in the group fed linseed (L) followed by the control group (C) and the group fed linseed and vitamin E (LE). Moreover, the essential oils treatment (O) exerts a significant effect on beef oxidative stability of the group LE more than groups C and L during storage. The fatty acid composition of the meat was also affected by the diet: levels of healthful fatty acids (PUFA, n-3 PUFA, and CLA) were higher in meat from the groups that received linseed than the control group. Our results suggest that dietary vitamin E and treatment with essential oils are effective approaches to preserving the stability of beef cattle receiving a diet enriched in unsaturated fatty acids for up to 9 days of storage. Frontiers Media S.A. 2021-06-08 /pmc/articles/PMC8217468/ /pubmed/34169107 http://dx.doi.org/10.3389/fvets.2021.662079 Text en Copyright © 2021 Fusaro, Cavallini, Giammarco, Manetta, Martuscelli, Mammi, Lanzoni, Formigoni and Vignola. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Veterinary Science Fusaro, Isa Cavallini, Damiano Giammarco, Melania Manetta, Anna Chiara Martuscelli, Maria Mammi, Ludovica Maria Eugenia Lanzoni, Lydia Formigoni, Andrea Vignola, Giorgio Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils |
title | Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils |
title_full | Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils |
title_fullStr | Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils |
title_full_unstemmed | Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils |
title_short | Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils |
title_sort | oxidative status of marchigiana beef enriched in n-3 fatty acids and vitamin e, treated with a blend of oregano and rosemary essential oils |
topic | Veterinary Science |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8217468/ https://www.ncbi.nlm.nih.gov/pubmed/34169107 http://dx.doi.org/10.3389/fvets.2021.662079 |
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