Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display

References

• Acton, J., Kartika, S., Bouster, A., & Dawson, P. (2006, September 10–14). Packaging systems: Effects on poultry product colour and other quality factors [ paper presentation 278]. In 12th European Poultry Conference, Verona, Italy. World’s Poultry Science Association (WPSA).
   Google Scholar
• Ayerza, R., Coates, W., & Lauria, M. (2002). Chia seed (Salvia hispanica L.) as an ω-3 fatty acid source for broilers: Influence on fatty acid composition, cholesterol and fat content of white and dark meats, growth performance and sensory characteristics. Poultry Science, 81, 826–837. https://doi.org/10.1093/ps/81.6.826
   PubMed Web of Science ®Google Scholar
• Azcona, J. O., Schang, M. J., Garcia, P. T., Gallinger, C., Ayerza, R., & Coates, W. (2008). Omega-3 enriched broiler meat: The influence of dietary α-linolenic-ω-3 fatty acid sources on growth, performance and meat fatty acid composition. Canadian Journal of Animal Science, 88(2), 257–269. https://doi.org/10.4141/CJAS07081
   Web of Science ®Google Scholar
• Azlin-Hasim, S., Cruz-Romero, M. C., Morris, M. A., Cummins, E., & Kerry, J. P. (2018). Spray coating application for the development of nanocoated antimicrobial low-density polyethylene films to increase the shelf life of chicken breast fillets. Food Science and Technology International, 24(8), 688–698. https://doi.org/10.1177/1082013218789224
   PubMed Web of Science ®Google Scholar
• Balamatsia, C. C., Patsias, A., Kontominas, M. G., & Savvaidis, I. N. (2007). Possible role of volatile amines as quality indicating metabolites in modified atmosphere-packaged chicken fillets: Correlation with microbiological and sensory attributes. Food Chemistry, 104(4), 1622–1628. https://doi.org/10.1016/j.foodchem.2007.03.013
   Web of Science ®Google Scholar
• Baskol, M., Seckin, K. D., & Baskol, G. (2014). Advanced oxidation protein products, total thiol levels and total oxidant/antioxidant status in patients with nash. The Turkish Journal of Gastroenterology, 25(1), 32–37. https://doi.org/10.5152/tjg.2014.4172
   PubMedGoogle Scholar
• Campo, M., Nute, G., Hughes, S., Enser, M., Wood, J., & Richardson, R. (2006). Flavour perception of oxidation in beef. Meat Science, 72(2), 303–311. https://doi.org/10.1016/j.meatsci.2005.07.015
   PubMed Web of Science ®Google Scholar
• Capitani, M. I., Ixtaina, V. Y., Nolasco, S. M., & Tomás, M. C. (2013). Microstructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina. Argentina Journal of the Science of Food and Agriculture, 93(15), 3856–3862. https://doi.org/10.1002/jsfa.6327
   PubMed Web of Science ®Google Scholar
• CIE. (2004). Commisssion Internationale de L`Eleclerige. Technical Report. Third Edition. Colorimetry, 15(3), 82.
   Google Scholar
• Da Silva, A. (2022). Enriquecimiento de la carne de ave con ácidos grasos poliinsaturados de la serie n-3 utilizando ingeniería nutricional. Tesis de maestría, Universidad de la República (Uruguay), Facultad de Ciencias – PEDECIBA. Repository. https://www.colibri.udelar.edu.uy/jspui/handle/20.500.12008/31611
   Google Scholar
• Da Silva, A., Cabrera, M. C., & Saadoun, A. (2021). Atherogenic, thrombogenic and hyper/hypo cholesterolemic indices in meat of chickens fed chia (Salvia hispanica) seeds. Archivos Latinoamericanos de Nutrición, 71(1). https://doi.org/10.37527/2021.71.S1
   Google Scholar
• El Rammouz, R., Babile, R., & Fernandez, X. (2004). Effect of ultimate pH on the physicochemical and biochemical characteristics of turkey breast muscle showing normal rate of postmortem pH fall. Poultry Science, 83(10), 1750–1757. https://doi.org/10.1093/ps/83.10.1750
   PubMed Web of Science ®Google Scholar
• Estévez, M. (2011). Protein carbonyls in meat systems: A review. Meat Science, 89(3), 259–279. https://doi.org/10.1016/j.meatsci.2011.04.025
   PubMed Web of Science ®Google Scholar
• Estévez, M., & Cava, R. (2006). Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation: Contradictory effects in different types of frankfurters. Meat Science, 72(2), 348–355. https://doi.org/10.1016/j.meatsci.2005.08.005
   PubMed Web of Science ®Google Scholar
• Folch, J., Lees, M., & Sloane-Stanley, G. H. (1957). A simple method for the isolation and purification of total lipid from animal tissues. The Journal of Biological Chemistry, 226(1), 497–509. https://pubmed.ncbi.nlm.nih.gov/13428781/
   PubMed Web of Science ®Google Scholar
• García, R. G., Mendes, A. A., Almeida Paz, I. C. L., Komiyama, C. M., Caldara, F. R., Nääs, I. A., & Mariano, W. S. (2013). Implications of the use of sorghum in broiler production. Brazilian Journal of Poultry Journal, 15(3), 169–286. https://doi.org/10.1590/S1516-635X2013000300013
   Google Scholar
• Hidalgo, F. J., & Zamora, R. (2016). Amino acid degradations produced by lipid oxidation products. Critical Reviews in Food Science and Nutrition, 56(8), 1242–1252. https://doi.org/10.1080/10408398.2012.761173
   PubMed Web of Science ®Google Scholar
• Hofmann, K., & Hamm, R. (1978). Sulfhydryl and disulfide groups in meats. Advances in Food Research, 24, 1–111. https://doi.org/10.1016/s0065-2628(08)60156-1
   PubMedGoogle Scholar
• Hornsey, H. C. (1956). The colour of cooked cured pork. I.—Estimation of the nitric oxide-haem pigments. Journal of the Science of Food and Agriculture, 7(8), 534–540. https://doi.org/10.1002/jsfa.2740070804
   Google Scholar
• Hugo, A., Els, S. P., De Witt, F. H., Van der Merwe, H. J., & Fair, M. D. (2009). Effect of dietary lipid sources on lipid oxidation of broiler meat. South African Journal of Animal Science, 39(1), 149–152. https://doi.org/10.4314/sajas.v39i1.61187
   Google Scholar
• Insani, E. M., Eyherabide, A., Grigioni, G., Sancho, A. M., Pensel, N. A., & Descalzo, A. M. Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina. (2008). Meat Science, 79(3), 444–452. https://doi.org/10.1016/j.meatsci.2007.10.017
   PubMed Web of Science ®Google Scholar
• Ismail, I., & Joo, S. -T. (2017). Poultry meat quality in relation to muscle growth and muscle fiber characteristics. Korean Journal for Food Science of Animal Resources, 37(6), 873–883. https://doi.org/10.5851/kosfa.2017.37.6.87
   PubMedGoogle Scholar
• Jin, S. -K., Kim, G. -D., & Jeong, J. -Y. (2021). Evaluation of the effect of inhibiting lipid oxidation of natural plant sources in a meat model system. Journal of Food Quality, 2021, 1–8. https://doi.org/10.1155/2021/6636335
   Web of Science ®Google Scholar
• Jongberg, S., Tørngren, M. A., Gunvig, A., Skibsted, L. H., & Lund, M. N. (2013). Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork. Meat Science, 93(3), 538–546. https://doi.org/10.1016/j.meatsci.2012.11.005
   PubMed Web of Science ®Google Scholar
• Kaczmarek, A., & Muzolf-Panek, M. (2021). Prediction of thiol group changes in minced raw and cooked chicken meat with plant extracts—Kinetic and neural network approaches. Animals, 11(6), 1–15. https://doi.org/10.3390/ani11061647
   Web of Science ®Google Scholar
• Kim, H. -W., Miller, D. K., Yan, F., Wang, W., Cheng, H. -W., & Brad Kim, Y. H. (2017). Probiotic supplementation and fast freezing to improve quality attributes and oxidation stability of frozen chicken breast muscle. LWT – Food Science and Technology, 75, 34–41. https://doi.org/10.1016/j.lwt.2016.08.035
   Web of Science ®Google Scholar
• Komprda, T., Zorníková, G., Rozíková, V., Borkovcová, M., & Przywarová, A. (2013). The effect of dietary Salvia hispánica seed on the content of n-3 long-chain polyunsaturated fatty acids in tissues of selected animal species, including edible insects. Journal of Food Composition and Analysis, 32(1), 36–43. https://doi.org/10.1016/j.jfca.2013.06.010
   Web of Science ®Google Scholar
• Lund, M. N., Heinonen, M., Barón, C. P., & Estévez, M. (2011). Protein oxidation in muscle foods: A review. Molecular Nutrition & Food Research, 55(1), 83–95. https://doi.org/10.1002/mnfr.201000453
   PubMed Web of Science ®Google Scholar
• Lunn, J., & Theobald, H. E. (2006). The health effects of dietary unsaturated fatty acids. Nutrition Bulletin, 31(3), 178–224. https://doi.org/10.1111/j.1467-3010.2006.00571.x
   Google Scholar
• Macáková, K., Mladenka, P., Filipsky, T., Riha, M., Jahodar, L., Trejtnar, F., Bovicelli, P., Silvestri, I. P., Hrdina, R., & Saso, L. (2012). Iron reducing potentials hydroxyl radical formation only in flavonols. Food Chemistry, 135(4), 2584–2592. https://doi.org/10.1016/j.foodchem.2012.06.107
   PubMed Web of Science ®Google Scholar
• Marineli, R. S., Moraes, E. A., Lenquiste, A. S., Godoy, A. T., Nogueira, E. M. N., & Marostica, M. R., Jr. (2014). Chemical characterization and antioxidant potential of Chilean chia seeds and oil (Salvia hispánica L.). LWT – Food Science and Technology, 59(2), 1304–1310. https://doi.org/10.1016/j.lwt.2014.04.014
   Web of Science ®Google Scholar
• McMillin, K. (1996, June 9–11). Initiation on oxidative processes in muscle foods. In Proceedings 49th Annual Reciprocal Meat Conference, Kansas City, USA (pp. 53–63).
   Google Scholar
• McKenna, D. R., Mies, P. D., Baird, B. E., Pfeiffer, K. D., Ellebracht, J. W., & Savell, J. W. (2005). Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles. Meat Science, 70(4), 665–682. https://doi.org/10.1016/j.meatsci.2005.02.016
   PubMed Web of Science ®Google Scholar
• Meineri, G., Cornale, P., Tassone, S., & Peiretti, M. G. (2010). Effects of chia (Salvia hispanica L.) seed supplementation on rabbit meat quality, oxidative stability and sensory traits. Italian Journal of Animal Science, 9(e10), 45–49. https://doi.org/10.4081/ijas.2010.e10
   Google Scholar
• Mendonça, N. B. D. S. N., Sobrane Filho, S. T., de Oliveira, D. H., Lima, E. M. C., Rosa, P. V. E., Faria, P. B., Naves, L. D. P., & Rodrigues, P. B. (2020). Dietary chia (Salvia hispanica L.) improves the nutritional quality of broiler meat. Asian-Australasian Journal of Animal Science, 33(8), 1310–1322. https://doi.org/10.5713/ajas.19.0608
   PubMed Web of Science ®Google Scholar
• Mohammed, O., Bekhet, M., Abd El-Razek, A., & Moharram, Y. (2019). Evaluation of chia (Salvia hispanica L.) seeds meal as a source of bioactive ingredients. Alexandria Science Exchange Journal, 40(January–March), 177–189. https://doi.org/10.21608/ASEJAIQJSAE.2019.29935
   Google Scholar
• Møller, J. K. S., & Skibsted, L. H. (2006). Myoglobins – the link between discoloration and lipid oxidation in muscle and meat. Química Nova, 29(6), 1678–7064. https://doi.org/10.1590/S0100-40422006000600024
   Web of Science ®Google Scholar
• Peiretti, P. G., & Meineri, G. (2008). Effects on growth performance, carcass characteristics, and the fat and meat fatty acid profile of rabbits fed diets with chia (Salvia hispánica L.) seed supplements. Meat Science, 80(4), 1116–1121. https://doi.org/10.1016/j.meatsci.2008.05.003
   PubMed Web of Science ®Google Scholar
• Pereira da Silva, B., Anunciação, P. C., da Silva Matyelka, J. C., Mattos Della Lucia, C., Stampini Duarte Martino, H., & Pinheiro-Sant´ana, H. M. (2017). Chemical composition of Brazilian chia seeds grown in different places. Food Chemistry, 221, 1709–1716. https://doi.org/10.1016/j.foodchem.2016.10.115
   PubMed Web of Science ®Google Scholar
• Pirotti, F. (2020). Estatus antioxidante de carne bovina uruguaya: influencia del sistema de producción, tipo de músculo y tiempo de maduración. Tesis de maestría. Universidad de la República (Uruguay), Facultad de Ciencias. Repository. https://www.colibri.udelar.edu.uy/jspui/handle/20.500.12008/27460
   Google Scholar
• Purslow, P., Warner, R. D., Clarke, F. M., & Hughes, J. M. (2020). Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review). Meat Science, 159, 107941. https://doi.org/10.1016/j.meatsci.2019.107941
   PubMed Web of Science ®Google Scholar
• Ramos, A., Cabrera, M. C., & Saadoun, A. (2012). Bioaccessibility of Se, Cu, Zn, Mn and Fe, and heme iron content in unaged and aged meat of Hereford and Braford steers fed pasture. Meat Science, 91(2), 116–124. https://doi.org/10.1016/j.meatsci.2012.01.001
   PubMed Web of Science ®Google Scholar
• Rodríguez-Carpena, J. G., Morcuende, D. A., & Estévez, M. (2011). Avocado by-products as inhibitors of colour deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage. Meat Science, 89(2), 166–173. https://doi.org/10.1016/j.meatsci.2011.04.013
   PubMed Web of Science ®Google Scholar
• Saleh, H., Rahimi, S., Torshizi, M. K., & Golian, A. (2010). Effect of dietary fish oil on oxidative stability and lipid composition of broiler chickens breast and thigh meat. Journal of Animal and Veterinary Advances, 9(22), 2877–2882. https://doi.org/10.3923/javaa.2010.2877.2882
   Google Scholar
• Stoscheck, C. M. (1990). Quantitation of Protein. Methods in Enzymology, 182, 50–68. https://doi.org/10.1016/0076-6879(90)82008-p
   PubMed Web of Science ®Google Scholar
• Suman, S. P., & Joseph, P. (2013). Myoglobin chemistry and meat color. Annual Review of Food Science and Technology, 4(1), 79–99. https://doi.org/10.1146/annurev-food-030212-182623
   PubMedGoogle Scholar
• Terevinto, A., Cabrera, M. C., & Saadoun, A. (2019). Oxidative stability, fatty acid composition and health lipid indices of Longissimus dorsi muscle from Aberdeen Angus steers produced in different feeding systems. Ciência Rural, 49(12), 1–11. https://doi.org/10.1590/0103-8478cr20190537
   Web of Science ®Google Scholar
• Urrutia, O., Soret, B., Insausti, K., Mendizabal, J. A., Purroy, A., & Arana, A. (2015). The effects of linseed or chia seed dietary supplementation on adipose tissue development, fatty acid composition, and lipogenic gene expression in lambs. Small Ruminant Research, 123(2–3), 204–211. https://doi.org/10.1016/j.smallrumres.2014.12.008
   Web of Science ®Google Scholar
• Utrera, M., Rodríguez-Carpena, J. -G., Morcuende, D., & Estévez, M. (2012). Formation of lysine-derived oxidation products and loss of tryptophan during processing of porcine patties with added avocado byproducts. Journal of Agricultural and Food Chemistry, 60(15), 3917–3926. https://doi.org/10.1021/jf3001313
   PubMed Web of Science ®Google Scholar
• Vaithiyanathan, S., Naveena, B. M., Muthukumar, M., Girish, P. S., & Kondaiah, N. (2011). Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C). Meat Science, 88(3), 409–414. https://doi.org/10.1016/j.meatsci.2011.01.019
   PubMed Web of Science ®Google Scholar
• Vorst, K., Shivalingaiah, N., Brenes, A. L. M., Coleman, S., Mendonça, A., Brown, J. W., & Shaw, A. (2018). Effect of display case cooling technologies on shelf-life of beef and chicken. Food Control, 94, 56–64. https://doi.org/10.1016/j.foodcont.2018.06.022
   Web of Science ®Google Scholar
• Wang, Z., Tu, J., Zhou, H., Lu, A., & Xu, B. (2021). A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display. Meat Science, 172, 108359. https://doi.org/10.1016/j.meatsci.2020.108359
   PubMed Web of Science ®Google Scholar
• Wood, J., Richardson, R., Nute, G., Fisher, A., Campo, M., Kasapidou, E., Sheard, P., & Enser, M. (2004). Effects of fatty acids on meat quality: A review. Meat Science, 66(1), 21–32. https://doi.org/10.1016/S0309-1740(03)00022-6
   PubMed Web of Science ®Google Scholar
• Woods, V. B., & Fearon, A. M. (2009). Dietary sources of unsaturated fatty acids for animals and their transfer into meat, milk and eggs: A review. Livestock Science, 126(1–3), 1–20. https://doi.org/10.1016/j.livsci.2009.07.002
   Web of Science ®Google Scholar
• Xia, X., Kong, B., Liu, Q., & Liu, J. (2009). Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles. Meat Science, 83(2), 239–245. https://doi.org/10.1016/j.meatsci.2009.05.003
   PubMed Web of Science ®Google Scholar