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The Effects of Feeding on Lipid Oxidation of Animal Products

Year 2017, Volume: 2 Issue: 1, 85 - 90, 13.09.2017
https://doi.org/10.24880/maeuvfd.296414

Abstract

Oxidation is one of the major causes of
deterioration of fats in animal products. Rapid oxidation capacity of
unsaturated fatty acids should be taken into account for the safety of products.
Oxidative stability of animal products can be altered by feeding regiment and
feed additives. It seems that supplementation of several
dietary additives such as
herbal products, vitamin E and Se have
degreasing
affect
on lipid oxidation.

References

  • 1. Buckley DJ, Morrissey PA, Gray JI. Influence of dietary vitamin E on the oxidative stability and quality of pig meat. J Anim Sci. 1995; 73: 3122-3130.
  • 2. Wood JD, Richardson RI, Nute GR, Fisher AV, Campo MM, Kasapidou E, Sheard PR, Enser M. Effects of fatty acids on meat quality. Meat Sci. 2003; 66: 21-32.
  • 3. Armutak, Y., Bayındırlı, A. Gıdalarda raf ömrü belirleme yöntemleri. GIDA. 1995;a 20(4): 205-208.
  • 4. Scollan N, Hocquette HF, Nuernberg K, Dannenberger D, Richardson I, Moloney A. Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. Meat Sci. 2006; 74: 17-33.
  • 5. Scollan ND, Richardson I, Moloney AP. Effect of beef systems on meat composition and quality. Proceedings of British Society of Animal Science 18-19 May 2005
  • 6. Yang A, Brewster MJ, Lanari MC, Tume RK. Effect of vitamin E supplementation on a-tocopherol and b-carotene concentrations in tissues from pasture- and grain-fed cattle. Meat Sci. 2002; 60: 35-40.
  • 7. Herna´ndez-Calva LM, He M, Jua´rez M, Aalhus JL, Dugan MER, McAllister TA. Effect of flaxseed and forage type on carcass and meat quality of finishing cull cows. Can J Anim Sci. 2011; 91: 612-22.
  • 8. Richardson RI, Nute RD, Wood JD, Sollan ND, Warren HE. Effect of breed, diet and age on shelf life on shelf life, muscle vitamin E and eating quality of beef. Proceedings of British Society of Animal Science. 2004. p. 84.
  • 9. Kamireddy N, Jittinandana S, Kenney PB, Slider SD, Kiser RA, Mazik PM, Hankins JA. Effect of Dietary Vitamin E Supplementation and Refrigerated Storage on Quality of Rainbow Trout Fillets. J Food Sci. 2011; 76(4): 233-241.
  • 10. Ruff N, Fitzgerald RD, Cross TF, Hamre K, Kerry JP. The effect of dietary vitamin E and C level on market-size turbot (Scophthalmus maximus) fillet quality. Aquacult Nutr. 2003; 9: 91-103.

Beslenmenin Hayvansal Ürünlerin Yağ Oksidasyonu Üzerine Etkisi*

Year 2017, Volume: 2 Issue: 1, 85 - 90, 13.09.2017
https://doi.org/10.24880/maeuvfd.296414

Abstract

Oxidation is one
of the major causes of deterioration of fats in animal products. Rapid
oxidation capacity of unsaturated fatty acids should be taken into account for
the safety of products. Oxidative stability of animal products can be altered
by feeding regiment and feed additives. It seems that supplementation of
several
dietary
additives such as herbal products, vitamin E and Se have
degreasing affect on
lipid oxidation.

References

  • 1. Buckley DJ, Morrissey PA, Gray JI. Influence of dietary vitamin E on the oxidative stability and quality of pig meat. J Anim Sci. 1995; 73: 3122-3130.
  • 2. Wood JD, Richardson RI, Nute GR, Fisher AV, Campo MM, Kasapidou E, Sheard PR, Enser M. Effects of fatty acids on meat quality. Meat Sci. 2003; 66: 21-32.
  • 3. Armutak, Y., Bayındırlı, A. Gıdalarda raf ömrü belirleme yöntemleri. GIDA. 1995;a 20(4): 205-208.
  • 4. Scollan N, Hocquette HF, Nuernberg K, Dannenberger D, Richardson I, Moloney A. Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. Meat Sci. 2006; 74: 17-33.
  • 5. Scollan ND, Richardson I, Moloney AP. Effect of beef systems on meat composition and quality. Proceedings of British Society of Animal Science 18-19 May 2005
  • 6. Yang A, Brewster MJ, Lanari MC, Tume RK. Effect of vitamin E supplementation on a-tocopherol and b-carotene concentrations in tissues from pasture- and grain-fed cattle. Meat Sci. 2002; 60: 35-40.
  • 7. Herna´ndez-Calva LM, He M, Jua´rez M, Aalhus JL, Dugan MER, McAllister TA. Effect of flaxseed and forage type on carcass and meat quality of finishing cull cows. Can J Anim Sci. 2011; 91: 612-22.
  • 8. Richardson RI, Nute RD, Wood JD, Sollan ND, Warren HE. Effect of breed, diet and age on shelf life on shelf life, muscle vitamin E and eating quality of beef. Proceedings of British Society of Animal Science. 2004. p. 84.
  • 9. Kamireddy N, Jittinandana S, Kenney PB, Slider SD, Kiser RA, Mazik PM, Hankins JA. Effect of Dietary Vitamin E Supplementation and Refrigerated Storage on Quality of Rainbow Trout Fillets. J Food Sci. 2011; 76(4): 233-241.
  • 10. Ruff N, Fitzgerald RD, Cross TF, Hamre K, Kerry JP. The effect of dietary vitamin E and C level on market-size turbot (Scophthalmus maximus) fillet quality. Aquacult Nutr. 2003; 9: 91-103.
There are 10 citations in total.

Details

Primary Language Turkish
Subjects Health Care Administration
Journal Section Reviews
Authors

Kadir Emre Buğdaycı 0000-0002-1715-6904

M.Numan Oğuz

Publication Date September 13, 2017
Submission Date March 6, 2017
Published in Issue Year 2017 Volume: 2 Issue: 1

Cite

APA Buğdaycı, K. E., & Oğuz, M. (2017). Beslenmenin Hayvansal Ürünlerin Yağ Oksidasyonu Üzerine Etkisi*. Veterinary Journal of Mehmet Akif Ersoy University, 2(1), 85-90. https://doi.org/10.24880/maeuvfd.296414