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Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet.

Authors
  • Mercier, Y
  • Gatellier, P
  • Renerre, M
Type
Published Article
Journal
Meat Science
Publisher
Elsevier
Publication Date
Feb 01, 2004
Volume
66
Issue
2
Pages
467–473
Identifiers
DOI: 10.1016/S0309-1740(03)00135-9
PMID: 22064150
Source
Medline
License
Unknown

Abstract

In this work, the effect of finishing diet (pasture- or mixed-diet) on lipid and protein oxidation in beef homogenates was evaluated. Oxidation was chemically induced by ferrous iron and hydrogen peroxide. Lipid and protein oxidation were respectively measured by determining TBA reactive substances (TBA-RS) and protein carbonyl groups (DNPH coupling method). Evaluation of the antioxidant status of meat was also performed by measuring vitamin E concentration and antioxidant enzyme activities: superoxide dismutase (SOD), glutathione peroxidase (GPx) and catalase. Pasture-finishing mode of animals significantly protected lipids in meat from oxidation but diet mode did not affect protein oxidation. Concentration of vitamin E was higher in meat from pasture-fed animals. Different diets had opposite effects on SOD and GPx activities, pasture-finishing mode of animals increasing SOD activity but decreasing GPx activity. No significant effect of diet was noted on catalase activity.

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