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Dietary oleuropein extract supplementation and its combination with α-tocopheryl acetate and selenium modifies the free fatty acid profile of pork and improves its stability.
J Sci Food Agric. 2021 Apr; 101(6):2337-2344.JS

Abstract

BACKGROUND

Olive-derived antioxidants have been shown to affect the oxidative status of meat and have also been associated with greater consumption of glucose, which might affect glycogen stores and muscle characteristics. This study evaluated the effect of oleuropein extract supplementation (OLE) versus vitamin E + Se (VE), and their combination (VEOLE), in pig diets, on pH, drip loss, the proportion of free fatty acids, and meat stability, and their prediction by blood oxidative status markers.

RESULTS

The drip loss of muscle was lower in antioxidant-supplemented groups when compared with controls. α-Tocopherol concentration and total fatty acids profile were not affected by dietary oleuropein supplementation. However, OLE and VEOLE had lower free n-3 polyunsaturated fatty acid (PUFA) levels when compared with VE and tended to have higher free monounsaturated fatty acid (MUFA) levels. Furthermore, the VEOLE group had lower free n-6 PUFA levels when compared with controls or VE, whereas the OLE group had intermediated values. Muscle samples from pigs subjected to the antioxidant-mixed supplementation (VEOLE) had lower malondialdehyde concentration when compared with the others. The VE and OLE groups showed intermediate malondialdehyde values. Chilled meat stability was highly correlated with antioxidant status in vivo.

CONCLUSION

The administration of 96 mg oleuropein kg-1 feed produced similar meat quality characteristics as the use of 100 mg kg-1 α-tocopheryl acetate +0.26 mg kg-1 sodium selenite and it would be an interesting alternative in Mediterranean countries. The VEOLE group was the most effective for reducing lipid oxidation and for the production of polyunsaturated free fatty acids in meat, which would result in lower rancidity formation and better aroma development in products. © 2020 Society of Chemical Industry.

Authors+Show Affiliations

Dpto. Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, Madrid, Spain.Dpto. Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, Madrid, Spain.Dpto. Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, Madrid, Spain.Andres Pintaluba, S.A., Tarragona, Spain.Andres Pintaluba, S.A., Tarragona, Spain.Incarlopsa, Tarancón, Spain.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33006761

Citation

Rey, Ana I., et al. "Dietary Oleuropein Extract Supplementation and Its Combination With Α-tocopheryl Acetate and Selenium Modifies the Free Fatty Acid Profile of Pork and Improves Its Stability." Journal of the Science of Food and Agriculture, vol. 101, no. 6, 2021, pp. 2337-2344.
Rey AI, De Cara A, Segura JF, et al. Dietary oleuropein extract supplementation and its combination with α-tocopheryl acetate and selenium modifies the free fatty acid profile of pork and improves its stability. J Sci Food Agric. 2021;101(6):2337-2344.
Rey, A. I., De Cara, A., Segura, J. F., Martí, P., Hechavarría, T., & Calvo, L. (2021). Dietary oleuropein extract supplementation and its combination with α-tocopheryl acetate and selenium modifies the free fatty acid profile of pork and improves its stability. Journal of the Science of Food and Agriculture, 101(6), 2337-2344. https://doi.org/10.1002/jsfa.10855
Rey AI, et al. Dietary Oleuropein Extract Supplementation and Its Combination With Α-tocopheryl Acetate and Selenium Modifies the Free Fatty Acid Profile of Pork and Improves Its Stability. J Sci Food Agric. 2021;101(6):2337-2344. PubMed PMID: 33006761.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dietary oleuropein extract supplementation and its combination with α-tocopheryl acetate and selenium modifies the free fatty acid profile of pork and improves its stability. AU - Rey,Ana I, AU - De Cara,Almudena, AU - Segura,José Francisco, AU - Martí,Pilar, AU - Hechavarría,Teresa, AU - Calvo,Luis, Y1 - 2020/10/16/ PY - 2020/08/27/revised PY - 2020/05/29/received PY - 2020/10/02/accepted PY - 2020/10/3/pubmed PY - 2021/4/20/medline PY - 2020/10/2/entrez KW - drip loss KW - free fatty acids KW - lipid oxidation KW - oleuropein KW - pig KW - vitamin E SP - 2337 EP - 2344 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 101 IS - 6 N2 - BACKGROUND: Olive-derived antioxidants have been shown to affect the oxidative status of meat and have also been associated with greater consumption of glucose, which might affect glycogen stores and muscle characteristics. This study evaluated the effect of oleuropein extract supplementation (OLE) versus vitamin E + Se (VE), and their combination (VEOLE), in pig diets, on pH, drip loss, the proportion of free fatty acids, and meat stability, and their prediction by blood oxidative status markers. RESULTS: The drip loss of muscle was lower in antioxidant-supplemented groups when compared with controls. α-Tocopherol concentration and total fatty acids profile were not affected by dietary oleuropein supplementation. However, OLE and VEOLE had lower free n-3 polyunsaturated fatty acid (PUFA) levels when compared with VE and tended to have higher free monounsaturated fatty acid (MUFA) levels. Furthermore, the VEOLE group had lower free n-6 PUFA levels when compared with controls or VE, whereas the OLE group had intermediated values. Muscle samples from pigs subjected to the antioxidant-mixed supplementation (VEOLE) had lower malondialdehyde concentration when compared with the others. The VE and OLE groups showed intermediate malondialdehyde values. Chilled meat stability was highly correlated with antioxidant status in vivo. CONCLUSION: The administration of 96 mg oleuropein kg-1 feed produced similar meat quality characteristics as the use of 100 mg kg-1 α-tocopheryl acetate +0.26 mg kg-1 sodium selenite and it would be an interesting alternative in Mediterranean countries. The VEOLE group was the most effective for reducing lipid oxidation and for the production of polyunsaturated free fatty acids in meat, which would result in lower rancidity formation and better aroma development in products. © 2020 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/33006761/Dietary_oleuropein_extract_supplementation_and_its_combination_with_��_tocopheryl_acetate_and_selenium_modifies_the_free_fatty_acid_profile_of_pork_and_improves_its_stability_ L2 - https://doi.org/10.1002/jsfa.10855 DB - PRIME DP - Unbound Medicine ER -