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 - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Accéder directement au contenu
Communication Dans Un Congrès Année : 2011

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

Résumé

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.
Fichier principal
Vignette du fichier
2011-Gobert-ICOMST-oral_1.pdf (197.67 Ko) Télécharger le fichier
Origine : Fichiers produits par l'(les) auteur(s)
Loading...

Dates et versions

hal-02747059 , version 1 (03-06-2020)

Identifiants

  • HAL Id : hal-02747059 , version 1
  • PRODINRA : 331541

Citer

Mylène Delosière, Dominique Bauchart, Emilie Parafita, Denys Durand. 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. 57. International Congress of Meat Science and Technology, Belgian Association of Meat Science and Technology (BAMST). BEL., Aug 2011, Ghent, Belgium. ⟨hal-02747059⟩
11 Consultations
12 Téléchargements

Partager

Gmail Facebook X LinkedIn More