Effect of dietary administration of rosemary extract on the oxidative stability of pigeon meat

Italian Journal of Food Science

Volumn 17, Issue 4, 2005, Pages 419-428

  Dal Bosco, A ^a   Castellini, C ^a   Cardinali, R ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Oxidative stability; Pigeon; Rosemary extract

Indexed keywords

AVES; COLUMBA; ROSMARINUS OFFICINALIS;

EID: 31544450747     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (39)

1. th ed. Association of Official Analytical Chemists. Washington, DC. USA.
2. Arakawa K. and Sagai M. 1986. Species differences in lipid peroxide levels in lung tissue and investigation of their determining factors. Lipids 21: 769.
3. Auroma O.I., Halliwell B., Aeschbach R. and Loligers J. 1992. Antioxidant and pro-oxidant properties of active rosemary constituents carnosol and carnosic acid. Xenobiotica 22: 257.
4. Barlow S.M. 1990. Toxicologic aspects of antioxidants used as food additives. In "Food Antioxidants". Hudson B.J.F. (Ed.) Elsevier Applied Science. London and New York.
5. Boehringer Mannheim Manual 1995. "Methods of Enzymatic BioAnalysis and Food Analysis". Mannheim, Germany.
6. Brand-Williams W., Cuvelier M. E. and Berset C. 1995. Use of a free radical method to evaluate antioxidant activity. Food Sci. Technol. 28: 25.
7. Castellini C., Battaglini M., Lattaioli P. and Dal Bosco A. 1996. Effetto della razza e della stagione sulla produttività del colombo e sulle caratteristiche qualitative della carne. Zoot. Nutr. Anim. 2: 89.
8. Cesarone M.R., Belcaro G., Carratelli U., Corneli U., De Sanctis M.T., Incandela L., Barsoiti A., Terranova R. and Nicolaide S.A. 1999. A simple test to monitor oxidative stress. Int. Angiol. 18: 127.
9. CIELAB 1976. "Colour System. Commission International de l'Eclairage". CIE, p. 231 Publication 36, Paris.
10. Cyril H.W., Castellini C. and Dal Bosco A. 1996. Comparison of three cooking methods of rabbit meat. Ital. J. Food Sci. 8: 337.
11. Copyright 2002. The R development Core Team Version 1.6.1 2002-11-01. www.R-project.org. The R Foundation for Statistical Computing. Vienna University of Technology, Vienna, Austria.
12. Cuvelier M.E., Berset C. and Richard H. 1994. Antioxidant constituent in sage (Salvia officinalis). J. Agric. Food Chem. 42: 665.
13. Folch J., Lees M. and Sloane-Stanley H. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226: 497.
14. Galobart J., Barroeta A.C., Baucells M.D., Codony R. and Ternes W. 2001. Effect of dietary supplementation with rosemary extract and α-tocopheryl acetate on lipid oxidation in eggs enriched with omega-3 fatty acids. Poultry Sci. 80: 460.
15. Harris W.S. 2004. Fish oil supplementation: evidence for health benefits. Cleve Clin. J. Med. 71: 212.
16. Hermann K. 1973. Phenolische Pftanzeninhaltssoffe als naturliche abtioxidantien. Fette, Seifen, Anstrichmittel 75: 499.
17. Hettiarachchy N.S., Glenn K.C., Gnanaesbandam R. and Johnson M.G. 1996. Natural antioxidant extracts from fenugreek (Trigonella fenunmgraecum) for ground beef patties. J. Food Sci. 61: 516.
18. Huisman M., Madsen H.L., Skibsted L.H. and Bertelsen G. 1994. The combined effect of rosemary (Rosmarinus officinalis L.) and modified atmosphere packaging as protection against warmed over flavour in cooked minced pork meat. Z. Lebensm. Unters Forsch. 198: 57.
19. Hulot F. and Ouhayoun J. 1999. Muscular pH and related traits in rabbits: a review. World Rabbit Sci. 7: 15.
20. Inatani R., Nakatami N. and Fuwa H. 1983. Antioxidative effect of the constituents of rosemary (Rosmarinus officinalis L.) and their derivates. Agric. Biol. Chem. 47: 521.
21. Istat 2004. Istituto Nazionale di Statistica - Via Cesare Balbo 16 - 00184 Roma, Internet site: www.istat.it.
22. Ke P.J., Ackman R.G., Linke B.H. and Nash D.M. 1977. Differential lipid oxidation products in various parts of frozen mackerel. J. Food Techn. 12: 37.
23. Korkeala H., Mäki-Petais O., Alanko T. and Sorvettula O. 1986. Determination of pH in meat. Meat Sci. 18: 121.
24. Kosaka K. and Yokoi T. 2003. Carnosic acid, a component of rosemary (Rosmarinus officinalis L.), promotes synthesis of nerve growth factor in T98G human glioblastoma cells. Biol. Pharm. Bull. 26: 1620.
25. Lemonica I.P., Damasceno D.C. and di Stasi L.C. 1996. Study of the embryotoxic effects of an extract of rosemary (Rosmarinus officinalis L.). Braz. J. Med. Biol. Res. 29: 223.
26. Lopez-Bote C.J., Gray J.I., Gomaa E.A. and Flegal C.J. 1998. Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in boiler meat. Brit. Poultry Sci. 39: 235.
27. Madsen H.L., Nielsen B.R., Bertlesen G. and Skibsted L.H. 1996. Screening of antioxidative activity of spices. A comparison between assays based on ESR spin trapping and electrochemical measurement of oxygen consumption. Food Chem. 57: 331.
28. McCarthy Y.L., Kerry J.P., Kerry J.F., Lynch P.B.and Buckley D.J. 2001. Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidant and vitamin E in raw and cooked pork patties. Meat Sci. 57: 45.
29. Morrissey P.A., Sheehy P.J.A., Galvin K., Kerry J.P. and Buckley D.J. 1998. Lipid stability in meat and meat products. Meat Sci. 49: S73.
30. Nakamura M. and Katoh K. 1985. Influence of thawing method on several properties of rabbit meat. Bulletin of Ishikawa Prefecture College of Agriculture 11: 45.
31. O'Keefe S.F., Proudfoot F.G. and Ackan R.G. 1995. Lipid oxidation in meats of omega-3 fatty acid-enriched broiler chickens. Food Sci. Techn. 28: 417.
32. Samman S., Sandtrom B., Toft M., Bukhave K., Jensen M., Soresen S. and Hansen M. 2001. Green tea or rosemary extract added to foods reduces nonheme-iron adsorption. Am. J. Clin. Nutr. 73: 607.
33. Shahidi F. 2001. Headspace volatile aldehydes as indicators of lipid oxidation in foods. Adv. Exp. Med. Biol. 488: 113.
34. Singletary K.W. 1996. Rosemary extract and carnosol stimulate rat live glutathione-S-transferase and quinone reductase activities. Cancer Lett. 27: 139.
35. Stanley D.W. 1991. Biological membrane deterioration and associated quality losses in food tissues. Crit. Rev. Food Nutr. 30: 487.
36. Warris P.D. 2000. "Meat Science. An Introductory Text". CABI Publishing, Oxon.
37. Ulbricht T.L. and Southgate D.A.T. 1991. Coronary heart disease: seven dietary factors. The Lancet 338: 985.
38. Zhao B.L., Li XJ, He R.G., Cheng S.J. and Xin W.J. 1989. Scavenging effect of extracts of green tea and natural antioxidants on oxygen radicals. Cell. Biophys. 14: 175.
39. Zeng H., Tu Peng F., Zhou K., Wang Bao-Hi. and Lu Jing. 2001. Antioxidant properties of phenolic diterpenes from Rosmarinus officinalis. Acta Pharmacol. 2: 1092.