You are here
Vitamin E as an inhibitor of oxidative damage to goose meat storage
The vitamin E effect on the lipid peroxidation product content and the endogenous antioxidant activity (at -18 C during the different types of storage) has been studied in goose meat. The goose meat of three samples has been used for storage. Meat of control sample has been obtained from geese fed by the standard diet.
The 1st meat test sample of geese differs from the control group by two times higher content of vitamin E (40 mg / kg) in their diet from the 42nd to the 63rd day.
Meat of the 2nd test sample obtained from the control group of geese is processed by a vitamin E solution (calculated at 100 mcg per g of meat) immediately before storage. The shelf life of meat is 210 days. It has been established that the intensive accumulation of the secondary lipid peroxidation products begins from the 90th day in the goose meat during its storage. In the goose diet a double increase of the vitamin E has contributed a significant (by 27.6%, p ≤ 0.05) TBA-AP decrease in the first meat test sample in comparison with the control group at the end of the experiment.
The addition of vitamin E to the diet of geese has contributed the stabilization of the antioxidant pool in their meat. It has been confirmed by a 1.88-fold lower level of TBА-AP upon initiation of peroxide oxidation of Fe2+ and by the higher coefficient of antioxidant activity (36.0%, p ≤ 0.05) in this sample in comparison with the control on the 210th day.
At the end of the experiment, the vitamin E content is higher 41.7 % (p ≤ 0.01) in the first sample than in the control,
β-carotene - 15.0 % (p ≤ 0.05), and vitamin A is at the level of the control sample. Processed goose meat with a solution of vitamin E also provides reliable inhibition of peroxidation processes during the first half of the experiment.
However, at the end of the experiment the content of TBА-AP reaches the level of the corresponding control indices in the 2nd test sample of meat. From the 120th day, there has been the more intensive use of endogenous antioxidants. The antioxidant activity coefficient decreasing to the control level on the 210th day in this meat sample is its conformation. The meat of this sample differs by a higher content of β-carotene from the control sample significantly (by 13.5%, p ≤ 0.05). Thus, to obtain a prolonged antioxidant effect during low-temperature storage of meat it is more advisable to add vitamin E to the diet of geese in the pre-slaughter period.
Key words: geese, meat storage, lipoperoxidation products, antioxidant activity, vitamins E, A, β-carotene.
1. Tsekhmistrenko, S.I., Tsekhmistrenko, O.S. (2014). Biokhimiia miasa ta miasoproduktiv: navch. posibnyk [Biochemistry of Meat and Meat Products: Educ. manual]. Bila Tserkva, 192 p.
2. Yancheva, M., Peshuk, L., Dromenko, E. (2017). Fizyko-khimichni ta biokhimichni osnovy tekhnolohii miasa i miasnykh produktiv: navch. posibnyk [Physicochemical and biochemical foundations of the technology of meat and meat products: textbook. manual]. Kyiv: Center for Educational Literature, 304 p.
3. Klymenko M.M., Vinnikova L.H., Bereza I.H., Honcharov H.I. (2006). Tekhnolohiia miasa ta miasnykh produktiv: pidruchnyk [Technology of meat and meat products: a textbook]. Kyiv: Higher Education, 640 p.
4. Estévez, M. (2015). Oxidative damage to poultry: from farm to fork. Poult Sci. Vol. 94(6), pp. 1368–78. Available at: https://doi.org/10.3382/ps/pev094.
5. Schilling, M.W., Suman, S.P., Zhang, X., Nair, M.N., Desai, M.A., Cai, K., Ciaramella, M.A., Allen, P.J. (2017). Proteomic approach to characterize biochemistry of meat quality defects. Meat Sci. Vol. 132, pp. 131–138. Available at: https://doi.org/10.1016/j.meatsci.(2017). 04.018.
6. Dmitrieva, M.A., Rozanev, E.G. (2006). Kachestvo myasa i svobodnyie radikalyi [Meat quality and free radicals]. Meat industry, no. 12, pp. 52–54.
7. Bal-Prylypko, L.V., Melnychuk, S.D., Lokhanska, V.I., Slobodianiuk, N.M. (2011). Okysne psuvannia kharchovykh produktiv i metody kontroliu yakisnykh pokaznykiv tvarynnykh zhyriv: navch.-metod. posibnyk [Oxidative spoilage of foodstuffs and methods of quality control of animal fats: a teaching method. manua]. Kyiv, 130 p.
8. Scollan, N.D., Price, E.M., Morgan, S.A., Huws, S.A., Shingfield, K.J. (2017). Can we improve the nutritional quality of meat? Proc Nutr Soc. Vol. 76(4), pp. 603–618. Available at: https://doi.org/10.1017/S0029665117001112.
9. Hunchak, A.V., Ratych, I.B., Andreieva, L.V. (2007). Rol vitaminu E v zhyvlenni ptytsi [The role of vitamin E in bird nutrition]. Biolohiia tvaryn [Animal biology]. Vol. 9, no. 1–2, pp. 70–82.
10. Aggarwal, B.B., Sundaram, C., Prasad, S., Kannappan, R. (2010). Tocotrienols, the vitamin E of the 21-st century: its potential against cancer and other chronic diseases. Biochem. Pharmacol. Vol. 80, no. 11, pp. 1613–1631. Available at:https: //doi.org/10.1016/j.bcp.2010.07.043.
11. Wallert, M., Bauer, J., Kluge, S., Schmolz, L., Chen, Y.C., Ziegler, M., Searle, A.K., Maxones, A., Schubert, M., Thurmer, M., Pein, H., Koeberle, A., Werz, O., Birringer, M., Peter, K., Lorkowski, S. (2019). The vitamin E derivative garcinoic acid from Garcinia kola nut seeds attenuates the inflammatory response. Redox Biology. Vol. 24, Article 101166. Available at: https://doi.org/10.1016/ j.redox. (2019).101166.
12. Azzi, A., Gysin, R., Kempná, P., Munteanu, A. (2004). Vitamin E mediates cell signaling and regulation of gene expression. Annals of the New York Academy of Sciences. Sci. Vol. 1031, pp. 86–95.
13. Jean-Marc, Zingg. (2015). Vitamin E: A Role in Signal Transduction. Annual Review of Nutrition. Vol. 35, pp. 135–173. Available at:https: //doi.org/10.1146/ annurev-nutr-071714-034347.
14. Traber, M.G. Leonard, S.W., Bobe, G., Fu, X., Saltzman, E., Grusak, M.A., Booth, S.L. (2015). α-Tocopherol disappearance rates from plasma depend on lipid concentrations: studies using deuterium-labeled collard greens in younger and older adults. Am J Clin Nutr. Vol. 101, pp. 752–759.
15. Alirezalu, K., Nemati, Z., Hajipour, M., Besharati, M. (2019). Quality and shelf-life stability of meat and liver from goose fed diets supplemented with vitamin E. Conference Paper. June Conference: XVIII european symposium on the quality of eggs and egg products and XXIV european symposium on the quality of poultry meat. At Izmir, Turkey. Available at: https://www.researchgate.net/publication/334204761
16. Bartov, I., Frigg, M. (1992). Effect of high concentrations of dietary vitamin E during various age periods on performance, plasma vitamin E and meat stability of broiler chicks at 7 weeks of age. Br. Poult. Sci. Vol. 33, pp. 393–402.
17. Azzi, A., Stocker, A. (2000). Vitamin E: non-antioxidant roles. Prog. lipid Res. Vol. 39(3), pp. 231–55.
18. Azzi, A. (2007). Molecular mechanism of α-tocopherol action. Free Radic. Biol. Med. Vol. 43, no. 1, pp. 16–21. Available at: https: //doi.org/10.1016/ j.freeradbiomed. 2007.03.013.
19. Azzi, A. (2018). Many tocopherols, one vitamin E. Mol. Asp. Med. Vol. 61, pp. 92–103. Available et: https://doi.org/10.1016/j.mam.2017.06.004.
20. Azzi, A. (2019). Tocopherols, tocotrienols and tocomonoenols: Many similar molecules but only one vitamin E. Redox Biology. Vol. 26. Article 101259. Available at: https://doi.org/10.1016/j.redox.(2019).101259. Epub 2019 Jun 19.
21. Khadangi, F., Azzi, A. (2019). Vitamin E – the next 100 years. Special Issue on Vitamin E ‐ Regulatory Roles/Guest Editor: Jean-Marc Zingg. IUBMB. Vol. 71. № 4, pp. 411–415. Available at: https://iubmb.onlinelibrary.wiley.com/ doi/epdf/10.1002/iub.1900.
22. Watts, E.J., Shen, Y., Lansky, E.P., Nevo, E., Bobe, G., Traber, M.G. (2015). High environmental stress yields greater tocotrienol content while changing vitamin E profiles of wild emmer wheat seeds. J Med Food. Vol. 18, pp. 216–223.
23. Eder, K., Siebers, M., Most, E., Scheibe, S., Weissmann, N., Gessner, D.K. (2017). An excess dietary vitamin E concentration does not influence Nrf2 signaling in the liver of rats fed either soybean oil or salmon oil. Nutrition & metabolism. Vol. 14(1), 71 p. Available at: https://doi.org/10.1186/s12986-017-0225-z.
24. Mancinelli, A.C., Mattioli, S., Dal Bosco, A., Piottoli, L., Ranucci, D., Branciari, R., Cotozzolo, E., Castellini, C. (2019). Rearing Romagnola geese in vineyard: pasture and antioxidant intake, performance, carcass and meat quality Italian Journal of Animal Science. Vol. 18, no. 1, pp. 372–380. Available at: https://doi.org/ 10.1080/1828051X. 2018.1530960.
25. Riabokonia, Yu.O. (2005). Rekomendatsii z normuvannia hodivli silskohospodarskoi ptytsi [Rationing guidelines for farm poultry feeding]. Birky: Instytut ptakhivnytstva UAAN [Tags: Institute of Poultry Breeding, UAAS]. 101 p.
26. Sheremet, D.O., Melnyk, V.V. (2014). Rozvedennia husei u prysadybnomu hospodarstvi: vybir porody i formuvannia batkivskoho stada [Breeding geese in the farm: selection of breed and formation of parent flock]. Suchasne ptakhivnytstvo [Modern poultry farming]. no 6, pp. 14–15.
27. Kriterii i metody kontrolya metabolizma v organizme zhivotnykh i ptits [Criteria and methods for controlling metabolism in animals and birds]. (2011) Kharkov: Institut zhivotnovodstva NAAN [Kharkov: Institute of Livestock NAAS]. pp. 224–225.
28. Danchenko, O.O., Pashchenko, Yu.P., Danchenko, N.M., Zdorovtseva, L.M. (2012). Mekhanizmy pidtrymky prooksydantno-antyoksydantnoi rivnovahy v tkanynakh pechinky husei v umovakh hipo- i hiperoksii [Mechanisms of prooxidant-antioxidant balance in geese liver tissues under hypo- and hyperoxia conditions]. Ukr. biokhim. Zhurn [Ukrainian Biochemical Journal]. no. 6, pp 109–114.
29. Korn, G., Korn, T. (1973). Spravochnik po matematike [Math reference]. Moscow: Science, 832 p.
| Attachment | Size |
|---|---|
 danchenko_2_2019.pdf | 260.06 KB |