Antioxidant Properties and Physicochemical Attributes of Meat from Berkshire Finishing Pigs Supplemented with Rubus coreanus By-Product |
Ali, Mahabbat
(Department of Animal Science and Technology, Sunchon National University)
Lee, Seong-Yun (Department of Animal Science and Technology, Sunchon National University) Park, Ji-Young (Department of Animal Science and Technology, Sunchon National University) Chung, Yi-Hyung (Jeonbuk Institute for Bioindustry) Nam, Ki-Chang (Department of Animal Science and Technology, Sunchon National University) |
1 | Faine LA, Rodrigues HG, Galhardi CM, Ebaid GMX, Diniz YS, Fernandes AAH, Novelli ELB. 2006. Butyl hydroxytoluene (BHT)-induced oxidative stress: Effects on serum lipids and cardiac energy metabolism in rats. Exp Toxicol Pathol 57:221-226. DOI |
2 | Festa F, Aglitti T, Duranti G, Ricordy R, Perticone P, Cozzi R. 2001. Strong antioxidant activity of ellagic acid in mammalian cells in vitro revealed by the comet assay. Anticancer Res 21:3903-3908. |
3 | Folch J, Lees M. 1951. Proteolipides, a new type of tissue lipoproteins their isolation from brain. J Biol Chem 191:807-817. DOI |
4 | Hamilton DN, Ellis M, Miller KD, McKeith FK, Parrett DF. 2000. The effect of the halothane and Rendement Napole genes on carcass and meat quality characteristics of pigs. J Anim Sci 78:2862-2867. DOI |
5 | Han DH, Lee MJ, Kim JH. 2006. Antioxidant and apoptosis-inducing activities of ellagic acid. Anticancer Res 26:3601-3606. |
6 | Hassoun EA, Vodhanel J, Abushaban A. 2004. The modulatory effects of ellagic acid and vitamin E succinate on TCDD-induced oxidative stress in different brain regions of rats after subchronic exposure. J Biochem Mol Toxicol 18:196-203. DOI |
7 | Jensen C, Lauridsen C, Bertelsen G. 1998. Dietary vitamin E: Quality and storage stability of pork and poultry. Trends Food Sci Technol 9:62-72. DOI |
8 | Jin DH, Seong JH, Lee YG, Kim DS, Chung HS, Kim HS. 2016. Antioxidant activity and effective compounds of black raspberry (Rubus coreanus Miquel) extracted by different solvents. J Korean Appl Sci Technol 33:474-482. |
9 | Kilic I, Yesiloglu Y, Bayrak Y. 2014. Spectroscopic studies on the antioxidant activity of ellagic acid. Spectrochim Acta A Mol Biomol Spectrosc 130:447-452. DOI |
10 | Leach LM, Ellis M, Sutton DS, McKeith FK, Wilson ER. 1996. The growth performance, carcass characteristics, and meat quality of halothane carrier and negative pigs. J Anim Sci 74:934-943. DOI |
11 | Barton-Gade PA. 1987. Meat and fat quality in boars, castrates and gilts. Livest Prod Sci 16:187-196. DOI |
12 | AOAC. 2000. Official methods of analysis. Association of Analytical Chemists, Gaithersburg, MD, USA. |
13 | Asghar A, Gray JI, Buckley DJ, Pearson AM, Booren AM. 1988. Perspectives on warmed-over flavor. Food Technol 42:102-108. |
14 | Barriuso B, Astiasaran I, Ansorena D. 2013. A review of analytical methods measuring lipid oxidation status in foods: A challenging task. Eur Food Res Technol 236:1-15. DOI |
15 | Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200. DOI |
16 | Butler LG, Rogler JC. 1992. Biochemical mechanisms of the antinutritional effects of tannins. ACS Publications, Washington, DC, USA. pp 298-304. |
17 | Coronado SA, Trout GR, Dunshea FR, Shah NP. 2002. Antioxidant effects of rosemary extract and whey powder on the oxidative stability of wiener sausages during 10 months frozen storage. Meat Sci 62:217-224. DOI |
18 | Daun C, Johansson M, Onning G, Akesson B. 2001. Glutathione peroxidase activity, tissue and soluble selenium content in beef and pork in relation to meat ageing and pig RN phenotype. Food Chem 73:313-319. DOI |
19 | Dietrich H, Will F. 1997. Identification of ellagic acid as a cause of haze in a raspberry liqueur. Lebensmittelchemie 51:51. |
20 | Addis PB, Park SW. 1989. Role of lipid oxidation products in atherosclerosis. In Food toxicology: A perspective on the relative risks. Taylor SL, Scanlan RA (ed). Marcel Dekker, New York, NY, USA. pp 85-98. |
21 | Enser M, Hallett K, Hewitt B, Fursey GAJ, Wood JD. 1996. Fatty acid content and composition of English beef, lamb and pork at retail. Meat Sci 42:443-456. DOI |
22 | Swigert KS, McKeith FK, Carr TC, Brewer MS, Culbertson M. 2004. Effects of dietary vitamin D3, vitamin E, and magnesium supplementation on pork quality. Meat Sci 67:81-86. DOI |
23 | Uttaro BE, Ball RO, Dick P, Rae W, Vessie G, Jeremiah LE. 1993. Effect of ractopamine and sex on growth, carcass characteristics, processing yield, and meat quality characteristics of crossbred swine. J Anim Sci 71:2439-2449. DOI |
24 | Warriss PD. 1982. The relationship between pH45 and drip in pig muscle. Int J Food Sci Technol 17:573-578. DOI |
25 | Wenk C. 2003. Herbs and botanicals as feed additives in monogastric animals. Asian-Australas J Anim Sci 16:282-289. DOI |
26 | Yao Y, Sang W, Zhou M, Ren G. 2010. Phenolic composition and antioxidant activities of 11 celery cultivars. J Food Sci 75:C9-C13. |
27 | Morrissey PA, Buckley DJ, Sheehy PJA, Monahan FJ. 1994. Vitamin E and meat quality. Proc Nutr Soc 53:289-295. DOI |
28 | Zafrilla P, Ferreres F, Tomas-Barberan FA. 2001. Effect of processing and storage on the antioxidant ellagic acid derivatives and flavonoids of red raspberry (Rubus idaeus) jams. J Agric Food Chem 49:3651-3655. DOI |
29 | Pereira DM, Valentao P, Pereira JA, Andrade PB. 2009. Phenolics: From chemistry to biology. Molecules 14:2202-2211. DOI |
30 | Lee BJ, Hendricks DG, Cornforth DP. 1998. Antioxidant effects of carnosine and phytic acid in a model beef system. J Food Sci 63:394-398. DOI |
31 | Rossi R, Pastorelli G, Corino C. 2013. Application of KRL test to assess total antioxidant activity in pigs: Sensitivity to dietary antioxidants. Res Vet Sci 94:372-377. DOI |
32 | O'Fallon JV, Busboom JR, Nelson ML, Gaskins CT. 2007. A direct method for fatty acid methyl ester synthesis: Application to wet meat tissues, oils, and feedstuffs. J Anim Sci 85:1511-1521. DOI |
33 | Ohlsson T, Bengtsson N. 2002. Minimal processing technologies in the food industries. Elsevier, London, UK. p 85. |
34 | Ray G, Husain SA. 2002. Oxidants, antioxidants and carcinogenesis. Indian J Exp Biol 40:1213-1232. |
35 | Ruban SW. 2009. Lipid peroxidation in muscle foods: An overview. Glob Vet 3:509-513. |
36 | SAS. 2003. SAS 9.4 user manual. SAS Institute, Cary, NC, USA. |
37 | Song FL, Gan RY, Zhang Y, Xiao Q, Kuang L, Li HB. 2010. Total phenolic contents and antioxidant capacities of selected Chinese medicinal plants. Int J Mol Sci 11:2362-2372. DOI |
38 | Mishra S, Vinayak M. 2014. Ellagic acid inhibits PKC signaling by improving antioxidant defense system in murine T cell lymphoma. Mol Biol Rep 41:4187-4197. DOI |
39 | Chen C, Yu R, Owuor ED, Kong ANT. 2000a. Activation of antioxidant-response element (ARE), mitogen-activated protein kinases (MAPKs) and caspases by major green tea polyphenol components during cell survival and death. Arch Pharm Res 23:605. DOI |
40 | Ahn DU, Olson DG, Jo C, Chen X, Wu C, Lee JI. 1998. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties. Meat Sci 49:27-39. DOI |
41 | Chen J, Lindmark-Mansson H, Akesson B. 2000b. Optimisation of a coupled enzymatic assay of glutathione peroxidase activity in bovine milk and whey. Int Dairy J 10:347-351. DOI |
42 | Daun C, Akesson B. 2004. Comparison of glutathione peroxidase activity, and of total and soluble selenium content in two muscles from chicken, turkey, duck, ostrich and lamb. Food Chem 85:295-303. DOI |
43 | De Smet S, Raes K, Demeyer D. 2004. Meat fatty acid composition as affected by fatness and genetic factors: A review. Anim Res 53:81-98. DOI |
44 | Havsteen BH. 2002. The biochemistry and medical significance of the flavonoids. Pharmacol Ther 96:67-202. DOI |
45 | Kumar Y, Yadav DN, Ahmad T, Narsaiah K. 2015. Recent trends in the use of natural antioxidants for meat and meat products. Compr Rev Food Sci Food Saf 14:796-812. DOI |
46 | Que F, Mao L, Pan X. 2006. Antioxidant activities of five Chinese rice wines and the involvement of phenolic compounds. Food Res Int 39:581-587. DOI |
47 | Sarafian TA, Kouyoumjian S, Tashkin D, Roth MD. 2002. Synergistic cytotoxicity of ∆9-tetrahydrocannabinol and butylated hydroxyanisole. Toxicol Lett 133:171-179. DOI |
48 | Zhang S, Knight TJ, Stalder KJ, Goodwin RN, Lonergan SM, Beitz DC. 2007. Effects of breed, sex, and halothane genotype on fatty acid composition of pork longissimus muscle. J Anim Sci 85:583-591. DOI |
49 | Bakkalbasi E, Mentes O, Artik N. 2009. Food ellagitannins-occurrence, effects of processing and storage. Crit Rev Food Sci Nutr 49:283-298. DOI |
![]() |