ПРОМЕНИ В ОКСИДАТИВНАТА СТАБИЛНОСТ НА ЛИПИДИТЕ И ПРОТЕИНИТЕ ПО ВРЕМЕ НА СЪХРАНЕНИЕ НА МЕСО ОТ АГНЕТА, ПОЛУЧАВАЛИ РАЗЛИЧЕН ИЗТОЧНИК НА ПРОТЕИН В ДАЖБАТА
Ключови думи :
DDGS, lambs, muscles, oxidation, rapeseed meal, sunflower mealАбстракт
Changes in the lipid and protein oxidative stability during refrigerated storage are studied in m. Semimembranosus и m. Supraspinatus in male lambs fed sunflower meal, rapeseed meal and dried distillers’ grain with solubles (DDGS). The diet composition influenced significantly the amount of lipid oxidation products on the 24 h (Р<0.01) and 6-th day (Р<0.05) as well as the carbonyl compounds on the 6-th day of storage (Р<0.05). The type of the muscle affected significantly the oxidative changes of the lipids and proteins as in both components the differences in the accumulated substances are significant on the 48th h of the storage (Р<0.01; 0.001). The dynamics of the lipid oxidation in both muscles shows differences (Р<0.05) in the amount of the oxidation products
in the group fed sunflower meal between 24 th h and 6th day of storage. In the three groups increase in the contents of the carbonyls between 24h and 6th day in m. Semimembranosus (P<0.05) as well as between 48th h and 6th day (P<0.05) in m. Supraspinatus were found.
Литература (библиография)
Caughley, W. S., J. A. Watkins, 1985. Oxy radical and peroxide formation by hemoglobin and myoglobin, in: CRC Handbook of Methods for Oxygen Radical Research, R.A. Greenwald, ed., CRC Press, Boca Raton, FL.
Estevez, M., 2011. Protein carbonyls in meat systems: A review. Meat Sci. 89, 259–279.
Filgueras, R. S., P. Gatellier, L. Aubry, A. Thomas, D. Bauchart, D. Durand, 2010. Colour, lipid and protein stability of Rhea americana meat during air- and vacuumpackaged storage: Influence of muscle on oxidative processes. Meat Sci., 86, 665–673.
JMP v. 7 SAS Institute Inc. 2007, Cary, NC
Herring, J. L., S. C. Jonnalongadda, V. C. Narayanan, S. M. Coleman, 2010. Oxidative stability of gelatin coated pork at refrigerated storage. Meat Sci., 85, 651–656.
Klont, R. E., L. Brocks, G. Eikelenboom, 1998. Muscle fibre type and meat quality. Meat Sci., 49: 219–229.
Lawrie, R. A., 1998. Meat Science, 6th ed.; Woodhead Publishing: Cambridge, U.K
Lund, M. N., R. Lametsch, M. S. Hvii, O. N. Jensen, L. H. Skibsted, 2007. Highoxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage. Meat Sci., 77, 295–303.
Lund, M. N., M. Heinonen, C. P. Baron, M. Estevez, 2011. Protein oxidation in muscle foods: A review. Molecular Nutr. Food Res.,55, 83–95.
Lynch, S. M., B. Frei, 1993. Mechanisms of copper-and irondependent oxidative modification of human low-density lipoprotein. J. Lipid Res., 34, 1745–1751.
Martinaud, A., Y. Mercier, P. Marinova, C. Tassy, P. Gatellier, M. Renerre, 1997. Comparison of oxidative processes on myofibrillar proteins from beef during maturation and by different model oxidation systems. J. Agric. Food Chem., 45, 2481–2487.
Melton, S., 1983. Methodology for following lipid oxidation in muscle foods. Food Technol., 37, 105–110
Mercier, Y., P. Gatellier, M. Viau, H. Remignon, M. Renerre, 1998. Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in turkey meat during storage. Meat Sci.,48, 301–318.
Morrissey, P. A., P. H. A. Sheehy, K. Galvin, J. P. Kerry, D. J. Buckley, 1998. Lipid stability in meat and meat products. Meat Sci., 49, S73–S86.
Oliver, C. N., B. W. Ahn, E. J. Moerman, S. Goldstein, E. R. Stadtman, 1987. Aged-related changes in oxidized proteins. J. Biol. Chem., 262, 5488–5491
Petron, M. J., K. Raes, E. Claeys, M. Lourenço, D. Fremaut, S. De Smet, 2007. Effect of grazing pastures of different botanical composition on antioxidant enzyme activities and oxidative stability of lamb meat. Meat Sci., 75, 737–745.
Przysiezna, E., 2007. Effect of chill storage time on proteolysis and lipid oxidation in vacuum-packaged muscles from duck. Pol. J. Food Nutr. Sci., 57, 457–463.
Rababah, T., K. Over, N. S. Hettiarachchy, R. Horax, S. Eswaranandam, B. Davis, B., 2010. Infusion of plant extracts during processing to preserve quality attributes of irradiated chicken breasts over 9 months storage at −20 °C. J. Food Proc. Pres., 34, 287–307.
Requena, J. R., R. L. Levine, E. R. Stadtman, 2003. Recent advances in the analysis of oxidized proteins. Amino Acids, 25, 221–226.
Santé-Lhoutellier, V., E. Engel, L. Aubry, P. Gatellier, 2008. Effect of animal (lamb) diet and meat storage on myofibrillar protein oxidation and in vitro digestibility. Meat Sci., 79, 777–783.
Srinivasan, S., Y. L.Xiong, E. A. Decker, 1996. Inhibition of protein and lipid oxidation in beef heart surimi-like material by antioxidants and combinations of pH, NaCl and buffer type in the washing media. J. Agric. Food Chem., 44, 119–125.
Ventanas, S., M. Estévez, J. F.Tejeda, J. Ruiz, 2006. Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet. Meat Sci., 72, 647–655
Xiong, Y. L., 2000. Protein oxidation and implications for muscle food quality. In: E. Decker, C. Faustman, & C. J. Lopez-Bote (Eds.), Antioxidants in Muscle Foods (pp. 85–112). New York: John Wiley & Sons, Inc.
Zhang, W., S. Xiao, E. J. Lee, D. U. Ahn, 2011. Consumption of oxidized oil increases oxidative stress in broilers and affects the quality of breast meat. J. Agric. Food Chem., 59, 969–974.
Файлове за сваляне
Публикуван
Брой
Раздел (Секция)
Категории
Лиценз
Авторски права (c) 2013 Животновъдни науки
Публикация с Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
