Effect of plant extracts combined with vitamin E in polyunsaturated fatty acidsrich diets given to cull cows on lipid oxydation of meats a 9 month frozen storage
2011
Delosière, Mylène | Bauchart, Dominique | Parafita, Emilie | Durand, Denis
We investigated the effectiveness of vitamin E (vit E) added with a mixture of plant extracts rich in polyphenols (P) in the diet of cull cows to protect their meats against lipid oxidation after a 9 month frozen storage.Normand cows (n=5/group) were given for a 100d finishing period a concentrate/straw based diet (70/30) supplemented with extruded linseeds (40 g oil/kg DM; C group), or the same diet plus vit E (155 IU/kg DM; E group) or plus vit E and a plant extracts mixture (0.7 g/kg DM; EP group). Semintendinosus (ST) and Longissimus thoracis (LT) muscles were aged at 4°C for 12d in carcass or in pieces under vacuum and then stored under vacuum and froze at -20 °C for 9 months.Malondialdehyde (MDA), a marker of lipid peroxidation, was lower in frozen beef aged under vacuum (-36%; P=0.03) than in beef aged in carcass. Vacuum ageing would better protect frozen beef from lipid peroxidation than carcass ageing.Moreover, MDA values highly decreased in frozen beef from the EP group (-40%; P=0.003) compared to that in the C group. In frozen beef from LT muscles aged in carcass, MDA strongly decreased in the EP group (-51%; P=0.01) compared to that in the C group. Addition of plant extracts with vit E in diets would exert a better antioxidant action than vit E provided alone.Our study shows the possibility to decrease lipid peroxidation of frozen beef by an original dietary antioxidant strategy during the finishing period of cull cows.
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