Quality changes of Longissimus dorsi and Semimembranosus muscles and perirenal adipose tissue during frozen storage of lambs fed dihydroquercetin or dry distilled rose petals supplemented diet Quality changes of Longissimus dorsi and Semimembranosus muscles and perirenal adipose tissue during frozen storage of lambs fed dihydroquercetin or dry distilled rose petals supplemented diet
Article Sidebar
Main Article Content
Abstract
The aim of study was to determine the changes of frozen stored of Longissimus dorsi and Semimembranosus muscles and perirenal adipose tissue from Bulgarian Dairy Synthetic population lambs, fed a diet supplemented by 7.5 mg dihydroquercetin (DQ) or 545 mg dry distilled rose petals (DDRP)/kg life weight/d. Three groups of 10 male lambs aged 65 days were fed 50 days ad libitum: a control (ground alfalfa + granular compound feed) and two experimental groups (the same diet + the addition of phytonutrients). Samples were collected 1 d post mortem. A half of them were analyzed immediately. Another half was vacuum-packed, quickly frozen at -40°C and stored for 365 d at -18°C. Supplementing of the lamb’s diet with polyphenol-rich phytonutrients reduces with 6.9 -12.9% the aerobic plate count, 9.3 - 25.3% the α-aminoacidic nitrogen, 31.8 - 45.9% the protein carbonyls and 38.9 - 63.4% TBARS (p ≤ 0.05) more pronounced in the m. Longissimus dorsi from lambs fed with 545 mg DDRP/kg/d. Further studies are needed to understand whether the use of higher doses of DDRP or DQ as supplements in the small ruminant’s diet will be able to provide a more pronounced inhibitory effect on oxidation processes in frozen lamb.
Article Details
References
Banskalieva, T., Sahlu, V., Goetsch, A.L. Fatty acid composition of goat muscles and fat depots: a review. Small Ruminant Research, 2000, 37(3): 255-268. https://doi.org/10.1016/S0921-4488(00)00128-0
Baydar, N. G., Baydar, H. Phenolic compounds, antiradical activity and antioxidant capacity of oil-bearing rose (Rosa damascena Mill.) extracts. Industrial Crops and Products, 2013, 41(1): 375-380. https://doi.org/10.1016/j.indcrop.2012.04.045
Benjakul, S., Visessanguan, W., Thongkaew, C., Tanaka, M. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage. Food Research International, 2003, 36(8): 787-795. https://doi.org/10.1016/S0963-9969(03)00073-5
Bligh, E.G., Dyer, W.J. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 1959, 37(8): 911-917. https://doi.org/10.1139/o59-099
Botsoglou, N.A., Fletouris, D.J., Papageorgiou, C.E., Vassilopoulos, V.N., Mantis, A.J., Trakatellis, A.G. Rapid sensitive and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissue, food and feedstuff samples. Journal of Agricultural and Food Chemistry, 1994, 42(9): 1931-1937. https://doi.org/10.1021/jf00045a019
Coombs, C.E.O., Holman, B.W.B., Friend, M.A., Hopkins, D.L. Long-term red meat preservation using chilled and frozen storage combinations: A review. Meat Science, 2017, 125(3): 84-94. https://doi.org/10.1016/j.meatsci.2016.11.025
Dragoev, S.D., Vlahova-Vangelova, D., Balev, D., Bozhilov, D., Dagnon, S. Valorization of waste by-products of rose oil production as feedstuff phytonutrients. Bulgarian Journal of Agricultural Science, 2021, 27(1): 209-219. Available at: https://journal.agrojournal.org/page/en/details.php?article_id=3265
Fomichev, Yu., Nikanova, L., Lashin, A. The effective-ness of using dihydroquercetin (taxifolin) in animal husbandry, poultry and apiculture for prevention of metabolic disorders, higher antioxidative capacity, better resistance and realization of a productive potential of organism. Agriculture & Food, 2016, 4 (1): 140-159. Available at:https://www.scientific-publications.net/get/1000020/1465221212710716.pdf
Garrido, R., Domínguez, R., Lorenzo, J.M., Franco, I., Carballo, J. Effect of the length of salting time on the proteolytic changes in dry-cured lacón during ripening and on the sensory characteristics of the final product. Food Control, 2012, 25(2): 789-796. https://doi.org/10.1016/j.foodcont.2011.11.036
ISO 660:2009. Animal and vegetable fats and oils - Determination of acid value and acidity. Geneva, Switzerland: International Organization for Standardization (ISO): 2009. Available at: https://www.iso.org/standard/44879.html
ISO 4833:2003. Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of microorganisms - Colony-count technique at 30 degrees C. Geneva, Switzerland: International Organization for Standardization (ISO): 2003. Available at: https://www.iso.org/standard/34524.html
ISO 12966-1:2014. Animal and vegetable fats and oils. Gas chromatography of fatty acid methyl esters – Part 1: Guidelines on modern gas chromatography of fatty acid methyl esters. Geneva, Switzerland: International Organization for Standardization (ISO): 2014. Available at: https://www.iso.org/standard/52294.html
ISO 12966-2:2011. Animal and vegetable fats and oils. Gas chromatography of fatty acid methyl esters – Part 2: Preparation of methyl esters of fatty acids. Geneva, Switzerland: International Organization for Standardization (ISO): 2011. Available at: https://www.iso.org/standard/43172.html
Ivanova, S., Nakev, J., Nikolova, T., Vlahova-Vangelova, D., Balev, D., Dragoev, S., Gerrard, D., Grozlekova, L., Tashkova, D. Effect of new livestock feeds' phytonutrients on productivity, carcass composition and meat quality in pigs. Bulgarian Journal of Agricultural Science, 2021, 27(6): 1178-1186. Available at: https://journal.agrojournal.org/page/en/details.php?article_id=3660
Karp, S., Wyrwisz, J., Kurek, M.A. The impact of different levels of oat b-glucan and water on gluten free cake rheology and physicochemical characterisation. Journal of Food Science and Technology, 2020, 57(10): 3628-3638. https://doi.org/10.1007/s13197-020-04395-5
Leygonie, C., Britz, T.J., Hoffman, L.C. Oxidative stability of previously frozen ostrich M. iliofibularis packaged under different modified atmospheric conditions. International Journal of Food Science & Technology, 2011, 46(6): 1171-1178. https://doi.org/10.1111/j.1365-2621.2011.02603.x
Leygonie, C., Britz, T.J., Hoffman, L.C. Impact of freezing and thawing on the quality of meat: Review. Meat Science, 2012, 91(2): 93-98. https://doi.org/10.1016/j.meatsci.2012.01.013
Mercier, Y., Gatellier P., Renerre M. Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet. Meat Science, 2004, 66(2): 467-473. https://doi.org/10.1016/S0309-1740(03)00135-9
Muela, E., Monge, P., Sañudo, C., Campo, M.M., Beltrán, J.A. Sensory quality of lamb following long-term frozen storage. Meat Science, 2016, 114(4): 32-37. https://doi.org/10.1016/j.meatsci.2015.12.001
Oh, J., Wall, E.H., Bravo, D.M., Hristov, A.N. 1036 Phytonutrients as additives in ruminants: the unexpected target organ. Journal of Animal Science, 2016, 94(5): 496-497. https://doi.org/10.2527/jam2016-1036
Pinheiro, R.S.B., Francisco, C.L., Lino, D.M., Borbad, H. Meat quality of Santa Inês lamb chilled-then-frozen storage up to 12 months. Meat Science, 2019, 148(2): 72-78. https://doi.org/10.1016/j.meatsci.2018.09.017
Schmedes, A.V., Hølmer, G. A new thiobarbituric acid (TBA) method for determining free malondialdehyde (MDA) and hydroperoxides selectively as a measure of lipid peroxidation. Journal of the American Oil Chemists' Society, 1989, 66(6): 813-817. https://doi.org/10.1007/BF02653674
Stancheva, N.Z., Nakev, J.L., Vlahova-Vangelova, D.B., Balev, D.K., Dragoev, S.G. Impact of Siberian larch dihydroquercetin or dry distilled rose petals as feed supplements on lamb's growth performance, carcass characteristics and blood count parameters. Iranian Journal of Applied Animal Science, 2021, 11(2): 339-350. Available at: https://ijas.rasht.iau.ir/article_682325_c90337d5a0738f0b6394894a68c820da.pdf
Surai, P.F. Polyphenol compounds in the chicken/ animal diet: from the past to the future. Journal of Animal Physiology and Animal Nutrition, 2014, 98(1): 19-31. https://doi.org/10.1111/jpn.12070
Tkacz, K., Modzelewska-Kapituła, M., Więk, A., Nogalski, Z. The applicability of total color difference ΔE for determining the blooming time in Longissimus lumborum and Semimembranosus muscles from Holstein-Friesian bulls at different ageing times. Applied Sciences, 2020, 10(22): 8215. https://doi.org/10.3390/app10228215
Traore, S., Aubry, L., Gatellier, P., Przybylski, W., Jaworska, D., Kajak-Siemaszko, K., Santé-Lhoutelliera, V. Effect of heat treatment on protein oxidation in pig meat. Meat Science, 2012, 91(1): 14-21. https://doi.org/10.1016/j.meatsci.2011.11.037
Vieira, C., Diaz, M.Y., Martínez, B., García-Cachán, M.D. Effect of frozen storage conditions (temperature and length of storage) on microbial and sensory quality of rustic crossbred beef at different stages of aging. Meat Science, 2009, 83(3): 398-404. https://doi.org/10.1016/j.meatsci.2009.06.013
Yi, G., Haug, A., Nyquist, N.F., Egelandsdal, B. Hydroperoxide formation in different lean meats. Food Chemistry, 2013, 141(3): 2656-2665. https://doi.org/10.1016/j.foodchem.2013.05.041
Xue, M., Huang, F., Huang, M., Zhou, G. Influence of oxidation on myofibrillar proteins degradation from bovine via μ-calpain. Food Chemistry, 2013, 134(1): 106-112. https://doi.org/10.1016/j.foodchem.2012.02.072
Zhou, F., Jongberg, S., Zhao, M., Sun, W., Skibsted, L.H. Iron (II) initiation of lipid and protein oxidation in pork: The role of oxymyoglobin. Journal of Agricultural and Food Chemistry, 2016, 64(22): 4618-4626. https://doi.org/10.1021/acs.jafc.6b01168
Baydar, N. G., Baydar, H. Phenolic compounds, antiradical activity and antioxidant capacity of oil-bearing rose (Rosa damascena Mill.) extracts. Industrial Crops and Products, 2013, 41(1): 375-380. https://doi.org/10.1016/j.indcrop.2012.04.045
Benjakul, S., Visessanguan, W., Thongkaew, C., Tanaka, M. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage. Food Research International, 2003, 36(8): 787-795. https://doi.org/10.1016/S0963-9969(03)00073-5
Bligh, E.G., Dyer, W.J. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 1959, 37(8): 911-917. https://doi.org/10.1139/o59-099
Botsoglou, N.A., Fletouris, D.J., Papageorgiou, C.E., Vassilopoulos, V.N., Mantis, A.J., Trakatellis, A.G. Rapid sensitive and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissue, food and feedstuff samples. Journal of Agricultural and Food Chemistry, 1994, 42(9): 1931-1937. https://doi.org/10.1021/jf00045a019
Coombs, C.E.O., Holman, B.W.B., Friend, M.A., Hopkins, D.L. Long-term red meat preservation using chilled and frozen storage combinations: A review. Meat Science, 2017, 125(3): 84-94. https://doi.org/10.1016/j.meatsci.2016.11.025
Dragoev, S.D., Vlahova-Vangelova, D., Balev, D., Bozhilov, D., Dagnon, S. Valorization of waste by-products of rose oil production as feedstuff phytonutrients. Bulgarian Journal of Agricultural Science, 2021, 27(1): 209-219. Available at: https://journal.agrojournal.org/page/en/details.php?article_id=3265
Fomichev, Yu., Nikanova, L., Lashin, A. The effective-ness of using dihydroquercetin (taxifolin) in animal husbandry, poultry and apiculture for prevention of metabolic disorders, higher antioxidative capacity, better resistance and realization of a productive potential of organism. Agriculture & Food, 2016, 4 (1): 140-159. Available at:https://www.scientific-publications.net/get/1000020/1465221212710716.pdf
Garrido, R., Domínguez, R., Lorenzo, J.M., Franco, I., Carballo, J. Effect of the length of salting time on the proteolytic changes in dry-cured lacón during ripening and on the sensory characteristics of the final product. Food Control, 2012, 25(2): 789-796. https://doi.org/10.1016/j.foodcont.2011.11.036
ISO 660:2009. Animal and vegetable fats and oils - Determination of acid value and acidity. Geneva, Switzerland: International Organization for Standardization (ISO): 2009. Available at: https://www.iso.org/standard/44879.html
ISO 4833:2003. Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of microorganisms - Colony-count technique at 30 degrees C. Geneva, Switzerland: International Organization for Standardization (ISO): 2003. Available at: https://www.iso.org/standard/34524.html
ISO 12966-1:2014. Animal and vegetable fats and oils. Gas chromatography of fatty acid methyl esters – Part 1: Guidelines on modern gas chromatography of fatty acid methyl esters. Geneva, Switzerland: International Organization for Standardization (ISO): 2014. Available at: https://www.iso.org/standard/52294.html
ISO 12966-2:2011. Animal and vegetable fats and oils. Gas chromatography of fatty acid methyl esters – Part 2: Preparation of methyl esters of fatty acids. Geneva, Switzerland: International Organization for Standardization (ISO): 2011. Available at: https://www.iso.org/standard/43172.html
Ivanova, S., Nakev, J., Nikolova, T., Vlahova-Vangelova, D., Balev, D., Dragoev, S., Gerrard, D., Grozlekova, L., Tashkova, D. Effect of new livestock feeds' phytonutrients on productivity, carcass composition and meat quality in pigs. Bulgarian Journal of Agricultural Science, 2021, 27(6): 1178-1186. Available at: https://journal.agrojournal.org/page/en/details.php?article_id=3660
Karp, S., Wyrwisz, J., Kurek, M.A. The impact of different levels of oat b-glucan and water on gluten free cake rheology and physicochemical characterisation. Journal of Food Science and Technology, 2020, 57(10): 3628-3638. https://doi.org/10.1007/s13197-020-04395-5
Leygonie, C., Britz, T.J., Hoffman, L.C. Oxidative stability of previously frozen ostrich M. iliofibularis packaged under different modified atmospheric conditions. International Journal of Food Science & Technology, 2011, 46(6): 1171-1178. https://doi.org/10.1111/j.1365-2621.2011.02603.x
Leygonie, C., Britz, T.J., Hoffman, L.C. Impact of freezing and thawing on the quality of meat: Review. Meat Science, 2012, 91(2): 93-98. https://doi.org/10.1016/j.meatsci.2012.01.013
Mercier, Y., Gatellier P., Renerre M. Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet. Meat Science, 2004, 66(2): 467-473. https://doi.org/10.1016/S0309-1740(03)00135-9
Muela, E., Monge, P., Sañudo, C., Campo, M.M., Beltrán, J.A. Sensory quality of lamb following long-term frozen storage. Meat Science, 2016, 114(4): 32-37. https://doi.org/10.1016/j.meatsci.2015.12.001
Oh, J., Wall, E.H., Bravo, D.M., Hristov, A.N. 1036 Phytonutrients as additives in ruminants: the unexpected target organ. Journal of Animal Science, 2016, 94(5): 496-497. https://doi.org/10.2527/jam2016-1036
Pinheiro, R.S.B., Francisco, C.L., Lino, D.M., Borbad, H. Meat quality of Santa Inês lamb chilled-then-frozen storage up to 12 months. Meat Science, 2019, 148(2): 72-78. https://doi.org/10.1016/j.meatsci.2018.09.017
Schmedes, A.V., Hølmer, G. A new thiobarbituric acid (TBA) method for determining free malondialdehyde (MDA) and hydroperoxides selectively as a measure of lipid peroxidation. Journal of the American Oil Chemists' Society, 1989, 66(6): 813-817. https://doi.org/10.1007/BF02653674
Stancheva, N.Z., Nakev, J.L., Vlahova-Vangelova, D.B., Balev, D.K., Dragoev, S.G. Impact of Siberian larch dihydroquercetin or dry distilled rose petals as feed supplements on lamb's growth performance, carcass characteristics and blood count parameters. Iranian Journal of Applied Animal Science, 2021, 11(2): 339-350. Available at: https://ijas.rasht.iau.ir/article_682325_c90337d5a0738f0b6394894a68c820da.pdf
Surai, P.F. Polyphenol compounds in the chicken/ animal diet: from the past to the future. Journal of Animal Physiology and Animal Nutrition, 2014, 98(1): 19-31. https://doi.org/10.1111/jpn.12070
Tkacz, K., Modzelewska-Kapituła, M., Więk, A., Nogalski, Z. The applicability of total color difference ΔE for determining the blooming time in Longissimus lumborum and Semimembranosus muscles from Holstein-Friesian bulls at different ageing times. Applied Sciences, 2020, 10(22): 8215. https://doi.org/10.3390/app10228215
Traore, S., Aubry, L., Gatellier, P., Przybylski, W., Jaworska, D., Kajak-Siemaszko, K., Santé-Lhoutelliera, V. Effect of heat treatment on protein oxidation in pig meat. Meat Science, 2012, 91(1): 14-21. https://doi.org/10.1016/j.meatsci.2011.11.037
Vieira, C., Diaz, M.Y., Martínez, B., García-Cachán, M.D. Effect of frozen storage conditions (temperature and length of storage) on microbial and sensory quality of rustic crossbred beef at different stages of aging. Meat Science, 2009, 83(3): 398-404. https://doi.org/10.1016/j.meatsci.2009.06.013
Yi, G., Haug, A., Nyquist, N.F., Egelandsdal, B. Hydroperoxide formation in different lean meats. Food Chemistry, 2013, 141(3): 2656-2665. https://doi.org/10.1016/j.foodchem.2013.05.041
Xue, M., Huang, F., Huang, M., Zhou, G. Influence of oxidation on myofibrillar proteins degradation from bovine via μ-calpain. Food Chemistry, 2013, 134(1): 106-112. https://doi.org/10.1016/j.foodchem.2012.02.072
Zhou, F., Jongberg, S., Zhao, M., Sun, W., Skibsted, L.H. Iron (II) initiation of lipid and protein oxidation in pork: The role of oxymyoglobin. Journal of Agricultural and Food Chemistry, 2016, 64(22): 4618-4626. https://doi.org/10.1021/acs.jafc.6b01168
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Open access articles are distributed under the terms and conditions of the Creative Commons Attribution-Share Alike 4.0 International License (CC BY-SA 4.0) license:
https://creativecommons.org/licenses/by-sa/4.0
If you have any questions about the permitted uses of a specific article, please contact us.
Permissions Department of the Academic Publishing House of the UFT Plovdiv
Plovdiv 4002, 26 Maritsa Blvd., Bulgaria
E-mail: editor.in.chief@ijfsab.com
Tel.: +359 (32) 603-802
Fax: +359 32/ 644 102
How to Cite
VLAHOVA-VANGELOVA, Desislava Borislavova et al.
Quality changes of Longissimus dorsi and Semimembranosus muscles and perirenal adipose tissue during frozen storage of lambs fed dihydroquercetin or dry distilled rose petals supplemented diet.
Food Science and Applied Biotechnology, [S.l.], v. 5, n. 2, p. 240-255, oct. 2022.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/210>. Date accessed: 14 oct. 2024.
doi: https://doi.org/10.30721/fsab2022.v5.i2.210.