Influence of dietary enzyme addition on polyphenol utilization and meat lipid oxidation of chicks fed grape pomace

Food Research International

Volumn 73, Issue , 2015, Pages 197-203

  Chamorro, S ^a   Viveros, A ^a   Rebole A ^a   Rica, B D ^a   Arija, I ^a   Brenes, A ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Antioxidant; Chickens; Enzymes; Grape pomace; Polyphenols; Polyunsaturated fatty acids

Indexed keywords

ANTIOXIDANTS; BIRDS; ENZYMES; MEATS; MONOUNSATURATED FATTY ACIDS; NUTRITION; OXIDATION; POLYUNSATURATED FATTY ACIDS;

CHICKENS; DIFFERENT TREATMENTS; FATTY ACID CONTENTS; GRAPE POMACE; HYDROLYZING ENZYMES; OXIDATIVE STABILITY; POLYPHENOLS; REFRIGERATED STORAGES;

FATTY ACIDS;

AVES; GALLUS GALLUS; VITACEAE;

EID: 84930179398     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.11.054     Document Type: Article

References (52)

1. Ajuyah A.O., Ahn D.U., Hardin R.T., Sim J.S. Dietary antioxidants and storage affect chemical characteristics of ω-3 fatty acid enriched broiler chicken meat. Journal of Food Science 1993, 58:43-61.
2. Allard J., Kurian R., Aghdassi E., Muggli R., Royall D. Lipid peroxidation during n-3 fatty acid and vitamin E supplementation in humans. Lipids 1997, 32:535-541.
3. Arshad M.A., Anju F.M., Khan M.I., Yasin M., Shahid M., El-Ghorab M. Lipid stability and antioxidant profile of microsomal fraction of broiler meat enriched with α-lipoic acid and α-tocopherol. Journal of Agricultural and Food Chemistry 2011, 59:7346-7352.
4. Aurousseau B. Les radicaux libres dans l'organisme des animaux d'elevage consequences sur la reproduction, la physiology et la qualite de leurs produits. INRA Productions Animals 2002, 15:67-82.
5. Avila-Ramos F., Pro-Martínez A., Sosa-Montes E., Cuca-García J.M., Becerril-Pérez C.M., Figueroa-Velasco J.L., et al. Effects of dietary oregano essential oil and vitamin E on the lipid oxidation stability of cooked chicken breast meat. Poultry Science 2012, 91:505-511.
6. Bañon S., Diaz P., Rodriguez M., Garrido M.D., Price A. Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties. Meat Science 2007, 77:626-633.
7. Botsoglou N.A., Fletouris D.J., Papageorgiu G.E., Vassilopoulos V.N., Mantis A.J., Trakatellis A.G. Rapid, sensitive, and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissue, food, and feedstuff samples. Journal of Agricultural and Food Chemistry 1994, 42:1931-1937.
8. Brenes A., Viveros A., Goñi I., Centeno C., Sáyago-Ayerdi S., Arija I., et al. Effect of grape pomace concentrate and vitamin E on digestibility of polyphenols and antioxidant activity in chickens. Poultry Science 2008, 87:307-316.
9. Buttriss J.L., Diplock A.T. High-performance liquid chromatography methods for vitamin E in tissues. Methods in Enzymology 1984, 105:131-138.
10. Cao F.L., Zhang X.H., Yu W.W., Zhao L.G., Wang T. Effect of feeding fermented Ginkgo biloba leaves on growth performance, meat quality, and lipid metabolism in broilers. Poultry Science 2012, 91:1210-1221.
11. Carpenter R., O'Grady M.N., O'Callaghan Y.C., O'Brien N.M., Kerry J.P. Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork meat. Meat Science 2007, 76:604-610.
12. Carreras I., Guerrero L., Guardia M.D., Esteve-García E., Garcia J.A., Regueiro J.A., et al. Vitamin E levels, thiobarbituric acid test and sensory evaluation of breast muscles from broilers fed α-tocopheryl acetate and β-carotene supplemented diets. Journal of the Science of Food and Agriculture 2004, 84:313-317.
13. Chamorro S., Viveros A., Alvárez I., Vega I., Brenes A. Changes in polyphenol and polysaccharide content of grape seed extract and grape pomace after enzymatic treatment. Food Chemistry 2012, 133:308-314.
14. Cortinas L., Barroeta A., Galobart J., Jensen S.K. Distribution of α-tocopherol stereoisomers in liver and thigh of chickens. British Journal of Nutrition 2004, 92:295-301.
15. De Winne A., Dirinck P. Studies on vitamin E and meat quality. 2. Effect of feeding high vitamin E levels on chicken meat quality. Journal of Agricultural and Food Chemistry 1996, 44:1691-1696.
16. Decker E.A. Phenolics: Prooxidants or antioxidants?. Nutrition Reviews 1997, 55:396-407.
17. European Committee for Standardization ES ISO 5508: Animal and vegetable fats and oils - Analysis by gas chromatography of methyl esters of fatty acids 1990, European Standard ISO 5508. Eur. Comm. for Standardization, Brussels, Belgium.
18. Frank J., Budek A., Lundh T., Parker R.S., Swanson J.E., Lourenco Dietary flavonoids with a catechol structure increase alpha tocopherol in rats and protect the vitamin from oxidation in vitro. Journal of Lipid Research 2006, 47:2718-2725.
19. Giannenas I.A., Florou-Paneri F., Botsoglou N.A., Christaki E., Spais A.B. Effect of supplementing feed with oregano and/or tocopheryl acetate on growth of broiler chickens and oxidative stability of meat. Journal of Animal and Feed Sciences 2005, 14:521-535.
20. Gobert M., Martin B., Ferlay A., Chilliard Y., Graulet B., Pradel, et al. Plant polyphenols associated with vitamin E can reduce plasma lipoperoxidation in dairy cows given n-3 polyunsaturated fatty acids. Journal of Dairy Science 2009, 92:6095-6104.
21. Goñi I., Brenes A., Centeno C., Viveros A., Saura-Calixto F., Rebolé A., et al. Effect of dietary grape pomace and vitamin E on growth performance, nutrient digestibility and susceptibility to meat lipid oxidation in chickens. Poultry Science 2007, 86:508-516.
22. Gonthier M.P., Cheynier V., Donovan J.L., Manach C., Morand C., Mila I. Microbial aromatic acid metabolites formed in the gut account for a major fraction of the polyphenols excreted in urine of rats fed red wine polyphenols. Journal of Nutrition 2003, 133:461-467.
23. Gonthier M.P., Verny M.A., Besson C., Rémésy C., Scalbert A. Chlorogenic acid bioavailability largely depends on its metabolism by the gut microflora in rats. Journal of Nutrition 2003, 133:1853-1859.
24. Hashemipour H., Kermanshahi H., Golian A., Veldkamp T. Effect of thymol and carvacrol feed supplementation on performance, antioxidant enzymes activities, and immune response in broiler chickens. Poultry Science 2013, 92:2059-2069.
25. Huff-Lonergan E., Lonergan S.M. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural change. Meat Science 2005, 71:194-204.
26. Iglesias J., Pazos M., Torres J.L., Medina I. Antioxidant mechanism of grape procyanidins in muscle tissue: Redox interactions with endogenous ascorbic acid and α-tocopherol. Food Chemistry 2012, 134:1767-1774.
27. Jung S., Choe J.H., Kim B., Yun H., Kruk Z.A., Jo B. Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers. Meat Science 2010, 86:520-526.
28. Kamboh A.A., Zhu W.Y. Effect of increasing levels of flavonoids in broiler feed on plasma oxidative potential, lipid metabolites, and fatty acid composition of meat. Poultry Science 2013, 92:454-461.
29. Lafay S., Gil-Izquierdo A. Bioavailability of phenolic acids. Phytochemistry Reviews 2008, 7:301-311.
30. Lau D.W., King A.J. Pre- and post-mortem use of grape seed extract in dark poultry meat to inhibit development of thiobarbituric acid reactive substances. Journal of Agricultural and Food Chemistry 2003, 51:1602-1607.
31. Lee M.R., Tweed J.K., Kim E.J., Scollan N.D. Beef, chicken and lamb fatty acid analysis - A simplified direct bimethylation procedure using freeze-dried material. Meat Science 2012, 92:863-866.
32. Lekha P., Lonsane K. Production and application of tannin acyl hydrolase: State of the art. Advances in Applied Microbiology 1997, 44:215-260.
33. Lin C.F., Gray J.I., Asghar A., Buckley D.J., Booren A.M., Flegal C.J. Effects of dietary oils and α-tocopherol supplementation on lipid composition and stability of broiler meat. Journal of Food Science 1994, 54:1457-1460.
34. Lourenco C.F., Gago B., Barbosa R.M., Freitas V., Laranjinha J. LDL isolated from plasma-loaded red wine procyanidins resist lipid oxidation and tocopherol depletion. Journal of Agricultural and Food Chemistry 2008, 56:3798-3804.
35. Marcincakova D., Certik M., Marcincak S., Popelka P., Simkova J., Klempova T., et al. Effect of dietary supplementation of Melisa officinalis and combination of Achillea millefolium and Crataegus oxyacantha on broiler growth performance, fatty acid composition and lipid oxidation of chicken meat. Italian Journal of Animal Science 2011, 10:165-170.
36. Mielnick M.B., Olsen E., Vogt G., Adeline D., Skrede G. Grape seed extract as antioxidant in cooked, cold stored turkey meat. LWT Food Science and Technology 2006, 39:191-198.
37. Monagas M., Urpi-Sarda M., Sánchez-Patán F., Llorach R., Garrido I., Gómez-Cordovés C., et al. Insights into the metabolism and microbial biotransformation of dietary flavan-3-ols and the bioactivity of their metabolites. Food & Function 2010, 1:233-253.
38. National Research Council Nutrient requirements poultry 1994, Natl. Acad. Press, Washington, DC. 9th rev. ed.
39. Nkukwana T.T., Muchenje V., Masika P.J., Hoffman L.C., Dzama K., Descalzo A.M. Fatty acids composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration. Food Chemistry 2014, 142:255-261.
40. O'Neill L.M., Galvin K., Morrissey P.A., Buckley D.J. Comparison of effects of dietary oil, tallow and vitamin E on the quality of broiler meat and meat products. British Poultry Science 1998, 39:365-371.
41. Pazos M., Gallardo J.M., Torres J.P., Medina I. Activity of grape polyphenols as inhibitors of fish lipids and frozen fish muscle. Food Chemistry 2005, 92:547-557.
42. Perron N.R., Brumaghim J.L. A review of the antioxidant mechanisms of polyphenol compounds related to iron binding. Cell Biochemistry and Biophysics 2009, 53:75-100.
43. Pinelo M., Arnous A., Meyer A.S. Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release. Trends in Food Science & Technology 2006, 17:579-590.
44. Rebolé A., Rodriguez M.L., Ortiz L.T., Alzueta C., Centeno C., Viveros A., et al. Effect of dietary high-oleic acid sunflower seed, palm oil and vitamin E supplementation on broiler performance, fatty acid composition and oxidation susceptibility of meat. British Poultry Science 2006, 47:581-591.
45. Requena T., Monagas M., Pozo-Bayón M.A., Martín-Alvárez P.J., Bartolomé B., del Campo R., et al. Perspectives of the potential implications of wine polyphenols on human oral and gut microbiota. Trends in Food Science and Technology 2010, 21:332-344.
46. Sayago-Ayerdi S.G., Brenes A., Goñi I. Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburguers. LWT Food Science and Technology 2009, 42:971-976.
47. Tavárez M.A., Boler D.D., Bess K.N., Zhao J., Yan F., Dilger A.C., et al. Effect of antioxidant inclusion and oil quality on broiler performance, meat quality, and lipid oxidation. Poultry Science 2011, 90:922-930.
48. Viveros A., Chamorro S., Pizarro M., Arija I., Centeno C., Brenes A. Effects of dietary polyphenol-rich grape products on intestinal microflora and gut morphology in broiler chicks. Poultry Science 2011, 90:566-578.
49. Voljc M., Frankic T., Levart A., Nemec M., Salobir J. Evaluation of different vitamin E recommendations and bioactivity of α-tocopherol isomers in broiler nutrition by measuring oxidative stress in vivo and the oxidative stability of meat. Poultry Science 2011, 90:78-88.
50. Yan L., Kim I.H. Effect of dietary grape pomace fermented by Saccharomyces boulardii on the growth performance, nutrient digestibility and meat quality in finishing pigs. Asian-Australasian Journal of Animal Sciences 2011, 24:1763-1770.
51. Yilmaz Y., Toledo R.T. Major flavonoids in grape seeds and skins: Antioxidant capacity of catechin, epicatechin, and gallic acid. Journal of Agricultural and Food Chemistry 2004, 52:255-260.
52. Zanini S.F., Torres C.A.A., Bragagnolo N., Turatti J.M., Silva M.G., Zanini M.S. Effect of oil sources and vitamin E levels in the diet on the composition of fatty acids in rooster thigh and chest meat. Journal of the Science of Food and Agriculture 2004, 84:672-682.