The effect of superheated steam(SHS)treatment on the quality characteristics of rape bee pollen were studied,and the efficiency of inactivation and inhibition of lipid oxidation were analyzed to investigate the differ...The effect of superheated steam(SHS)treatment on the quality characteristics of rape bee pollen were studied,and the efficiency of inactivation and inhibition of lipid oxidation were analyzed to investigate the differences between SHS and cobalt-60 isotope(^(60)Co)radiation treatment.The number of total plate count(TPC)and mold colonies(MC)remained within the limits of the standards after SHS treatment at 140℃for 2 min.Neither TPC nor MC were detected after^(60)Co irradiation.Peroxidase(POD)and polyphenol oxidase(PPO)activities significantly decreased with increasing temperature and duration of SHS,while^(60)Co radiation completely inactivated PPO.Compared to^(60)Co radiation,SHS treatment inhibited the deterioration of rape bee pollen by avoiding hydroperoxide production and lipid oxidation due to lack of oxygen.These results suggested SHS under 140℃for 2 min was the most suitable to inactivate the microorganisms and enzymes in rape bee pollen with minimal lipid oxidation.展开更多
The effect of sodium chloride(NaCl)curing salt content on protein oxidation,lipid oxidation and lipolysis of Chinese dry sausage was investigated.Two groups Chinese dry sausages with 2%and 4%(m/m)salt content were stu...The effect of sodium chloride(NaCl)curing salt content on protein oxidation,lipid oxidation and lipolysis of Chinese dry sausage was investigated.Two groups Chinese dry sausages with 2%and 4%(m/m)salt content were studied.The degree of protein oxidation increased during the processes in two groups sausages,while the content of phospholipids decreased,neutral lipids and free fatty acids increased.The degree of protein oxidation,lipid oxidation and lipolysis in 4%NaCl content group was higher than those in 2%NaCl content group,while 4%NaCl content group has higher lipase activity.In conclusion,4%NaCl may facilitate the protein oxidation,lipid hydrolysis and oxidation in Chinese dry sausage,and the protein oxidation had strong correlation with lipid oxidation and lipolysis.The results could provide a basis for improving the technology of industrial production.展开更多
The efifciency of extracts from Arbutus unedo L. （AU）, Crataegus monogyna L. （CM）, Rosa canina L. （RC）, and Rubus ulmifolius Schott. （RU） to inhibit lipid oxidation in raw, cooked and cooked and chilled （2...The efifciency of extracts from Arbutus unedo L. （AU）, Crataegus monogyna L. （CM）, Rosa canina L. （RC）, and Rubus ulmifolius Schott. （RU） to inhibit lipid oxidation in raw, cooked and cooked and chilled （2°C/12 d） porcine burger patties, was investigated. The modiifcation of the fatty acid proifle during processing treatments （cooking and chilling）, the quantitative measurements of thiobarbituric acid reactive substances （TBA-RS）, and lipid-derived volatiles, were used as indicators of lipid oxidation. Polyunsaturated fatty acids （PUFA） gradually decreased during cooking and the subsequent storage of cooked burger patties with this decrease being signiifcantly greater （P〈0.05） in control patties than in those with added berry extracts. In accordance, the control patties showed signiifcantly higher TBA-RS numbers and counts of lipid-derived volatiles in all treatments when compared to the berry-added counterparts （P〈0.05）. Results from the present work show, for the ifrst time, that extracts from A. unedo, C. monogyna, R. canina, and R. ulmifolius are promising antioxidants which could enhance the nutritional, safety and sensory properties of porcine burger patties.展开更多
Fatty acid composition of neutral lipids （NLs）, phospholipids （PLs） and free fatty acids （FFAs） from intramuscular fat （IMF）, lipid oxidation and lipase activity in muscle Semimembranosus （SM） and msucle Bic...Fatty acid composition of neutral lipids （NLs）, phospholipids （PLs） and free fatty acids （FFAs） from intramuscular fat （IMF）, lipid oxidation and lipase activity in muscle Semimembranosus （SM） and msucle Biceps femoris （BF） of dry-cured Xuanwei ham during the 90-d salting stages were analysed. The salt content increased from 0.34 to 3.52%in BF and from 0.10 to 5.42%in SM during the 90 d salting stage, respectively. PLs of IMF in both BF and SM decreased 54.70%（P〈0.001） and 34.64%（P〈0.05）, furthermore, the saturated fatty acids （SFA）, monounsaturated fatty acids （MUFA） and polyunsaturated fatty acids （PUFA） of PLs in both muscles were hydrolysed almost isochronously. FFAs were increased from 0.46 g 100 g-1 lipids to 2.92 g 100 g-1 lipids in BF at the end of salting, which was lower than SM （from 1.29 g 100 g-1 lipids to 9.70 g 100 g-1 lipids）. The activities of acid lipase, neutral lipase and acid phospholipase all remained active in the 90 d. The thiobarbituric acid reactive substances （TBARS） was slowly increased to 1.34 mg kg-1 muscle in BF and to 2.44 mg kg-1 muscle in SM during the salting stage. In conclusion, the controlled salting process prompted the hydrolysis of PLs of IMF notably and increased the lipid oxidation of muscles within some limits.展开更多
Food provides abundant nutrients for human beings, but also has sensory functions and physiological regulation.Lipids are the main components of food as well as the important structural and functional components of ce...Food provides abundant nutrients for human beings, but also has sensory functions and physiological regulation.Lipids are the main components of food as well as the important structural and functional components of cells.Nevertheless, lipids are easily oxidized by different ways, such as thermal oxidation and air oxidation. Lipidoxidation has adverse effects on food quality and human health. Therefore, efforts should be made to reduce lipidoxidation and improve its stability. This review focuses on important knowledge about lipid oxidation, includingthe concept of lipids and lipid oxidation, the main pathways and mechanisms of lipid oxidation, factors affectinglipid oxidation, strategies to improve the stability of lipid oxidation, and the recent research progress of lipidoxidation in food science and nutritional health.展开更多
Bone protein hydrolysates were prepared by limited alcalase hydrolysis （5 h）. The hydrolysates were formulated （0-3%, w/w） into pork patties to determine the antioxidant efficacy. 0.02% BHA （butylated hydroxyanis...Bone protein hydrolysates were prepared by limited alcalase hydrolysis （5 h）. The hydrolysates were formulated （0-3%, w/w） into pork patties to determine the antioxidant efficacy. 0.02% BHA （butylated hydroxyanisole） was used as a positive control. Lipid oxidation in patties during storage was analyzed by measuring the TBARS and protein carbonyl content. The results showed that bone protein hydrolysates possessed significant antioxidant activity, and antioxidant activity increased with the increasing hydrolysates concentration. Sensory evaluation indicated that bone protein hydrolysates improved the color and decreased lipid oxidation flavor of pork patties. The 2% bone hydrolysates possessed the highest antioxidant activity and better sensory quality, and its effect was closed to 0.02% BHA.展开更多
Sprague-Dawley neonatal rats within 7 days after birth were used in this study. The left common carotid artery was occluded and rats were housed in an 8% O2 environment for 2 hours to establish a hypoxic-ischemic brai...Sprague-Dawley neonatal rats within 7 days after birth were used in this study. The left common carotid artery was occluded and rats were housed in an 8% O2 environment for 2 hours to establish a hypoxic-ischemic brain damage model. 17β-estradiol （1 × 10-5 M） was injected into the rat abdominal cavity after the model was successfully established. The left hemisphere was obtained at 12, 24, 48, 72 hours after operation. Results showed that malondialdehyde content in the left brain of neonatal rats gradually increased as modeling time prolonged, while malondialdehyde content of 17β-estrodial-treated rats significantly declined by 24 hours, reached lowest levels at 48 hours, and then peaked at 72 hours after injury. Nicotinamide-adenine dinucleotide phosphate histochemical staining showed the nitric oxide synthase-positive cells and fibers dyed blue/violet and were mainly distributed in the cortex, hippocampus and medial septal nuclei. The number of nitric oxide synthase-positive cells peaked at 48 hours and significantly decreased after 17β-estrodial treatment. Our experimental findings indicate that estrogen plays a protective role following hypoxic-ischemic brain damage by alleviating lipid peroxidation through reducing the expression of nitric oxide synthase and the content of malondialdehyde.展开更多
The study evaluated the effect of sodium chloride (1.5%), sodium erythorbate (0.5% and 1.0%) and ascorbic acid (0.1% and 0.2%) on inhibiting lipid oxidation in mechanically deboned chicken meat (MDCM). The peroxide, a...The study evaluated the effect of sodium chloride (1.5%), sodium erythorbate (0.5% and 1.0%) and ascorbic acid (0.1% and 0.2%) on inhibiting lipid oxidation in mechanically deboned chicken meat (MDCM). The peroxide, acidity, pH, color and odor values of the samples were determined on the 1st, 3rd and 5th days. Treatments with sodium erythorbate and ascorbic acid had significant influence (p ≤ 0.05) on the peroxide, acidity and pH values. Ascorbic acid and erythorbate sodium were especially effective in reducing lipid oxidation in mechanically deboned chicken meat.展开更多
Surimi cake is a high value aquatic product. In this work, lipid oxidation and volatile compounds in Nemipterus virgatus surimi cake were investigated to evaluate the effectiveness of tea polyphenols in preventing or ...Surimi cake is a high value aquatic product. In this work, lipid oxidation and volatile compounds in Nemipterus virgatus surimi cake were investigated to evaluate the effectiveness of tea polyphenols in preventing or reducing lipid oxidation. Surimi cake was prepared in the presence or absence of 0.2% tea polyphenols, and was stored at 4 ℃ for 16 days. It was found that the peroxide value(POV) and thiobarbituric acid reactive substances(TBARS) values of the experimental groups(with 0.2% tea polyphenols) were much lower than those of the untreated surimi cake(p<0.05). In total, 52 compounds were presented in the volatiles of the surimi cake, such as ethanol, hexanal,(E,E)-2,4-decadienal, 2,3-octanedione, 2-hydroxy-propanamide, and 2,5-dimethyl-pyrazine. It indicated that tea polyphenols could reduce the amount of hexanal, ethanol, and(E,E)-2,4-decadienal, and delay the lipid oxidation of the surimi cake. Effects of lipid oxidation of the tea polyphenols on surimi cake were reduced during storage in ice.展开更多
Vegetable oils are a source of energy, essential fatty acids, antioxidants and fat-soluble vitamins useful for human health care and development. These oils also contribute to organoleptic quality of their products’ ...Vegetable oils are a source of energy, essential fatty acids, antioxidants and fat-soluble vitamins useful for human health care and development. These oils also contribute to organoleptic quality of their products’ derivatives. However, their chemical and physical properties can be modified by the mode of their extraction, storage and distribution. These modifications might negatively affect the nutritional quality of the oils. The goals of this study were to: sample different vegetable oils for cosmetic or dietary use marketed in Cameroon, and verify purity and oxidation states of each kind of oil through determination of its acidity, iodine, peroxide, saponification, refractive indexes and the conformity of the labeling. The carotene content, the level of polar components and specific absorbance were also determined. As the result, six oils namely palm, palm kernel, coconut, black cumin, peanut and shea butter were collected. Apart from labeling, chemicals and physicals parameters analyzed were generally in accordance with the Cameroonian and Codex Alimentarius standard. This study suggests that vegetable oils sampled in the Cameroonian market may not expose consumers to lipid oxidation products generating pathological oxidative stress and inflammation. However, efforts in application of existing standard need to be done as far as labeling are concerned.展开更多
In the present study, the authors attempted to shed a light on the possible relationships between lipid per oxidation markers, serum malondialdehyde （MDA） with the effect of mercury exposure using serum samples obta...In the present study, the authors attempted to shed a light on the possible relationships between lipid per oxidation markers, serum malondialdehyde （MDA） with the effect of mercury exposure using serum samples obtained from 100 mercury exposed dentals due to their occupation. These dentals were divided into two groups according to their occupational period. The third group consists of healthy volunteers that were working outside the mercury factories as a control group. The present results showed that mercury levels increased with the increasing of their occupation period. The highest level was 5.7 μg/dl, compared to the control group which was 0.1 μg/dl., The level of MDA was elevated in the workers and the highest level was found to be 41.00 nmol/dL for workers with longest period compared to the control group 8.6 nmol/dL. Some serum antioxidants such as vitamin A, E and albumin were evaluated and were found to be lower in all workers compared to the control group. The present results showed that Mg levels increased with the increasing of their occupation period and were found to be lower in Zn, Se of all workers compared to the control group.展开更多
Developing packaging using biomaterials offers a solution to the problem of solid plastic waste in urban areas. However, selecting suitable materials remains challenging, particularly when the packaging is intended fo...Developing packaging using biomaterials offers a solution to the problem of solid plastic waste in urban areas. However, selecting suitable materials remains challenging, particularly when the packaging is intended for food products with high moisture content, such as meat. In response to this challenge, a novel film comprising a blend of collagen fiber and polyvinyl alcohol, supplemented with varying concentrations of oregano and rosemary essential oils, was developed. The mechanical properties, in vitro antioxidant activity, and chemical composition of these collagen fiber and polyvinyl alcohol films, enhanced with oregano and rosemary essential oils, were thoroughly characterized. The compounds γ-terpinene and ρ-cymene played a significant role in the antioxidant activity of the packaging. The impact of this active packaging on the quality of sliced mortadella was evaluated over 0, 3, 6, and 9 days of refrigeration. Time significantly influenced most of the variables examined. The concentration of essential oils (0%, 2%, 4%, and 6%) significantly affected the moisture level, water activity, pH, and Escherichia coli count in the packaged product. For lipid oxidation analysis, the type of essential oil proved significant, with oregano essential oil demonstrating superior activity. A pro-oxidant effect was noted in products with 6% rosemary essential oil. Packages containing essential oils from oregano and rosemary exhibited lower E. coli counts. Films enriched with essential oils showed a higher rate of biodegradation.展开更多
Houttuynia cordata, a characteristic edible and medicinal plant in southwestern China, is prone to absorbing lead (Pb^(2+)). Excessive consumption may lead to Pb^(2+) accumulation in the human body, which has been lin...Houttuynia cordata, a characteristic edible and medicinal plant in southwestern China, is prone to absorbing lead (Pb^(2+)). Excessive consumption may lead to Pb^(2+) accumulation in the human body, which has been linked to serious health risks such as neurotoxicity, kidney damage, anemia, and developmental disorders, particularly in children. Therefore, the development of molecular markers associated with Pb^(2+) uptake and the investigation of the plant’s physiological responses to Pb^(2+) pollution are of great significance. In this study, 72 H. cordata germplasms were evaluated for Pb^(2+) accumulation after exogenous Pb^(2+) treatment. A significant variation in Pb^(2+) content was observed among the germplasms, indicating rich genetic diversity. Using RAPD markers, seven loci were identified to be significantly associated with Pb^(2+) uptake, with locus 43 (R^(2) = 6.72%) and locus 53 (R^(2) = 5.39%) showing the strongest correlations. Marker validation was performed using five low- and five high-accumulating accessions. Two representative germplasms were further subjected to 0, 500 and 1000 mg/kg Pb^(2+) treatments for 40 days. Pb^(2+) content, membrane lipid peroxidation, and redox enzyme activities (SOD, POD and CAT) were measured across different organs. Organs with greater soil contact (roots) exhibited higher Pb^(2+) accumulation and oxidative damage. POD and CAT activities were markedly induced by Pb^(2+) stress, while SOD response was limited. This study provides a theoretical foundation for breeding low Pb^(2+)-accumulating H. cordata varieties through marker-assisted selection (MAS) and supports their safe use and application in phytoremediation.展开更多
This manuscript is reviewing the presence of substances of safety concern that may be generated in different types of meat products.Such substances include N-nitrosamines that can be generated under certain conditions...This manuscript is reviewing the presence of substances of safety concern that may be generated in different types of meat products.Such substances include N-nitrosamines that can be generated under certain conditions when using nitrite as preservative,the polycyclic aromatic hydrocarbons generated as a consequence of particular smoking processes,heterocyclic aromatic amines generated under particular cooking conditions,compounds released from the oxidation of lipids and proteins,Maillard reaction products like acrylamide and carboxymethyl lysine,and amines that can be generated and accumulated in fermented meats.These hazardous compounds,their mechanisms of generation,risks for health and ways of preventing its presence in meat products are briefly described in this review.展开更多
The changes and correlations of muscle pH, glycogen, lactic acid and in- tramuscular fat oxidation in Duroc pigs 10 d after their slaughter, and the effects of different storage temperature and time on Duroc muscle pH...The changes and correlations of muscle pH, glycogen, lactic acid and in- tramuscular fat oxidation in Duroc pigs 10 d after their slaughter, and the effects of different storage temperature and time on Duroc muscle pH value, water loss rate, glycogen, lactic acid and 2-thiobarbituric acid （TBA） were studied. The results showed that during the 10 h after the slaughter, the pH value was decreased rapid- ly, the lactic acid content was increased significantly, while the glycogen and TBA contents were remained stable. At the storage temperature of 4 ℃, storage time showed no significant effects on Duroc muscle pH value and glycogen, lactic acid and TBA contents. At the storage temperature of -20 ℃, storage temperature had significant effects on pH value, while no significant effects on other indicators. The correlation analysis demonstrated that during the 10 h after the slaughter, the TBA content was negatively related to glycogen content （P〈0.05）, but positively related to lactic content （P〈0.05）; the pH value was negatively related to lactic acid content （P〈0.05）. At the storage temperature of 4 ℃, the TBA content was negatively relat- ed to water loss rate （P〈0.01） and lactic acid content （P〈0.05）; the water loss rate was positively related to pH value （P〈0.01） and lactic acid content （P〈0.05）. At the storage temperature of -20 ℃, the TBA content was negatively related to pH value （P〈0.01） and positively related to water loss rate （P〈0.05）; the water loss rate was negatively related to pH value （P〈0.01） and lactic acid content （P〈0.05）.展开更多
The effect of the addition of natural antioxidants from strawberry tree （Arbutus unedo L.; AU） and dog rose （Rosa canina L.; RC）, in frankfurters elaborated with or without the addition of antioxidant additives （...The effect of the addition of natural antioxidants from strawberry tree （Arbutus unedo L.; AU） and dog rose （Rosa canina L.; RC）, in frankfurters elaborated with or without the addition of antioxidant additives （sodium ascorbate and nitrite） was studied. Six different types of experimental frankfurters were prepared depending on the addition of phenolic-rich extracts from RC and AU and the presence （P） or absence （C） of antioxidant additives. Thiobarbituric acid reactive substances （TBARS）-numbers signiifcantly increased during chilled storage of C-frankfurters while additives and fruit phenolics inhibited lipid oxidation in P-frankfurters. The amount of protein carbonyls signiifcantly increased in all treatments except in P-AU frankfurters. The discoloration process that occurred during the chilled storage was reduced by the addition of substances with proven antioxidant activity （P-frankfurters）. Texture characteristics as hardness, springiness, cohesiveness and gumminess also suffered a signiifcant deterioration in C-frankfurters. The use of phenolic fruit extracts in combination with traditional antioxidant additives is a successful strategy to enhance the oxidative stability of frankfurters without modifying their color and texture properties.展开更多
This study investigated the effects of grape seed extract(GSE)on fresh and cooked meat color and premature browning(PMB)in ground meat patties(85% beef and 15% pork back fat)packaged under high-oxygen modified atmosph...This study investigated the effects of grape seed extract(GSE)on fresh and cooked meat color and premature browning(PMB)in ground meat patties(85% beef and 15% pork back fat)packaged under high-oxygen modified atmospheres(HiOx-MAP).The GSE was added to patties at concentrations of 0,0.10,0.25,0.50 and 0.75 g kg^(-1).This study evaluated the surface color,pH,lipid oxidation,and total viable counts(TVC)of raw patties,and the internal color and pH of patties cooked to a temperature of 66 or 71℃ over 10-day storage at 4℃.Compared with the control(0 g kg^(-1) GSE),GSE improved the color stability(P<0.05)and significantly inhibited the lipid and myoglobin oxidation of raw patties from day 5 to 10,but GSE had no effect(P>0.05)on TVC.Patties containing 0.50 and 0.75 g kg^(-1) GSE cooked to 66℃ exhibited greater(P<0.05)interior redness than the control and reduced the PMB of cooked patties in the late storage stage.These results suggested that 0.50 and 0.75 g kg^(-1) GSE can improve fresh meat color and minimize PMB of HiOx-MAP patties.展开更多
Objective To investigate whether overweight and obesity might cause oxidative stress and potential oxidative damage in overweight and obese children, and to explore its possible mechanism. Methods Eighty-five overweig...Objective To investigate whether overweight and obesity might cause oxidative stress and potential oxidative damage in overweight and obese children, and to explore its possible mechanism. Methods Eighty-five overweight and obese children （OOC）, and eighty-five age-matched healthy children （HC） were recruited in this case-control study. The present study analyzed spectrophotometrically vitamin C （VC）, vitamin E （VE）, and β-carotene （β-CAR） in plasma, as well as the activities of superoxide dismutase （SOD）, catalase （CAT）, and the level of malondialdehyde （MDA） in erythrocytes. Results Compared with those of VC, VE, β-CAR, SOD, CAT and MDA in the HC group, the average values of VC, VE, β-CAR, SOD, and CAT in the OOC group were significantly decreased （P〈0.001）, while the average value of MDA in the OOC group was significantly increased （P〈0.001）. The regression analysis demonstrated that VC, VE, β-CAR, SOD, and CAT were negatively correlated （P〈0.05-0.01）, and MDA was positively correlated with BMI （P〈0.05）. Fitting to the model of multiple stepwise regression of BMI on VC, VE, β-CAR, SOD, CAT, and MDA in 85 OOC was Y = 27.0041 ＋ 0,2541MDA - 2.1448β-CAR -- 0.0090CAr, where F = 43.8088, P〈0.001, r = 0.7866, r^2= 0.6187, adjusted r^2= 0.6046. The findings from the reliability analysis for VC, VE, β-CAR, SOD, CAT, and MDA used to reflect increased oxidative stress and potential oxidative damage in the OOC showed that the reliability coefficients （alpha, 6 items） = 0.7231, P〈0.0001, and that the standardized item alpha = 0.9207, P〈0.0001, Conclusion The present study suggests that there exists an increased oxidative stress in overweight and obese children.展开更多
The effects of different fatty acid(FA) contents in diet on serum parameters,FA compositions of eggs and meat,and liver morphological changes were studied in Shaoxing laying ducks.A total of 264 ducks at 17 weeks were...The effects of different fatty acid(FA) contents in diet on serum parameters,FA compositions of eggs and meat,and liver morphological changes were studied in Shaoxing laying ducks.A total of 264 ducks at 17 weeks were fed a control diet or a diet containing 30 g/kg fish oil(FO),25 g/kg sunflower oil(SO),or 30 g/kg palm oil with 20 g/kg beef tallow(PBO).Malondialdehyde(MDA) content in the liver and the serum of ducks fed the PBO diet was significantly(P<0.05) higher than that of ducks fed the other diets.Triglyceride(TG) and total cholesterol(TC) levels were significantly lower(P<0.05) in ducks fed the FO diet.Serum TC also was lower in ducks fed the SO diet.Superoxide dismutase(SOD) activity was also affected by diets.The contents of polyunsaturated FAs(PUFAs) in eggs and meat were significantly higher(P<0.001) in ducks fed the FO and SO diets than in ducks fed the control diet.The level of C22:6(n-3) FA in ducks fed the FO diet was significantly higher than that in ducks fed the other diets.However,the conversion efficiency of the longer-chain C20:5(n-3) FA was higher than that of C22:6(n-3).Ducks fed the PBO diet exhibited lipid droplet accumulation in the liver.These results demonstrate that a diet enriched with different FAs has strong effects on serum lipid levels and the deposition of PUFAs into tissue lipids.展开更多
The aim of this research was to evaluate the dietary supplementation 1% （w/w） of oregano and sage dried leaves on performances and meat quality of broiler rabbits. A feeding trial, which lasted 48 d, was carried out...The aim of this research was to evaluate the dietary supplementation 1% （w/w） of oregano and sage dried leaves on performances and meat quality of broiler rabbits. A feeding trial, which lasted 48 d, was carried out on 105 male Bianca Italiana rabbits randomly divided in seven groups and fed ad libitum. At the end of the trial ten animals per group were slaughtered and samples of dorsal muscle were taken in order to perform laboratory analysis. Mortality rate did not statistically differ between groups. Growth performances of animals fed diets supplemented with aromatic plants were higher （P〈0.05） than those of animals of control group, whereas carcass parameters were not affected by treatments excepting for the slaughter weight that showed the same trend as growth performances. Meat quality traits, oxidative lipid stability and fatty acid proifle were not inlfuenced by aromatic plant supplementation. In conclusion, oregano and sage in form of dried leaves can be used in rabbit without adverse effects on performance, carcass characteristics and meat quality traits.展开更多
基金supported by National Natural Science Foundations of China(32472396,31871861 and 31501548)The Apicultural Industry Technology System(NCYTI-43-KXJ17)The Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences(CAAS-ASTIP-2015-IAR)。
文摘The effect of superheated steam(SHS)treatment on the quality characteristics of rape bee pollen were studied,and the efficiency of inactivation and inhibition of lipid oxidation were analyzed to investigate the differences between SHS and cobalt-60 isotope(^(60)Co)radiation treatment.The number of total plate count(TPC)and mold colonies(MC)remained within the limits of the standards after SHS treatment at 140℃for 2 min.Neither TPC nor MC were detected after^(60)Co irradiation.Peroxidase(POD)and polyphenol oxidase(PPO)activities significantly decreased with increasing temperature and duration of SHS,while^(60)Co radiation completely inactivated PPO.Compared to^(60)Co radiation,SHS treatment inhibited the deterioration of rape bee pollen by avoiding hydroperoxide production and lipid oxidation due to lack of oxygen.These results suggested SHS under 140℃for 2 min was the most suitable to inactivate the microorganisms and enzymes in rape bee pollen with minimal lipid oxidation.
基金This study was financially supported by National Key R&D Program of China(grant No.2017YFD0400105)Natural Science Foundation of Beijing Municipality(grant No.6192009)Fengtai science and technology new star(grant No.KJXX201902).
文摘The effect of sodium chloride(NaCl)curing salt content on protein oxidation,lipid oxidation and lipolysis of Chinese dry sausage was investigated.Two groups Chinese dry sausages with 2%and 4%(m/m)salt content were studied.The degree of protein oxidation increased during the processes in two groups sausages,while the content of phospholipids decreased,neutral lipids and free fatty acids increased.The degree of protein oxidation,lipid oxidation and lipolysis in 4%NaCl content group was higher than those in 2%NaCl content group,while 4%NaCl content group has higher lipase activity.In conclusion,4%NaCl may facilitate the protein oxidation,lipid hydrolysis and oxidation in Chinese dry sausage,and the protein oxidation had strong correlation with lipid oxidation and lipolysis.The results could provide a basis for improving the technology of industrial production.
基金the Spanish Ministry of Science and Innovation for the contract through the Ramón y Cajal(RYC-2009-03901) programthe support through the project of Protein Oxidation in Frozen Meat and Dry-Cured Products:Mechanisms+2 种基金Consequences and Development of Antioxidant Strategies(AGL2010-15134)The European Community(Research Executive Agency) is also acknowledged for the Marie Curie Reintegration Fellowship(PERG05-GA-2009-248959 Pox-MEAT)
文摘The efifciency of extracts from Arbutus unedo L. （AU）, Crataegus monogyna L. （CM）, Rosa canina L. （RC）, and Rubus ulmifolius Schott. （RU） to inhibit lipid oxidation in raw, cooked and cooked and chilled （2°C/12 d） porcine burger patties, was investigated. The modiifcation of the fatty acid proifle during processing treatments （cooking and chilling）, the quantitative measurements of thiobarbituric acid reactive substances （TBA-RS）, and lipid-derived volatiles, were used as indicators of lipid oxidation. Polyunsaturated fatty acids （PUFA） gradually decreased during cooking and the subsequent storage of cooked burger patties with this decrease being signiifcantly greater （P〈0.05） in control patties than in those with added berry extracts. In accordance, the control patties showed signiifcantly higher TBA-RS numbers and counts of lipid-derived volatiles in all treatments when compared to the berry-added counterparts （P〈0.05）. Results from the present work show, for the ifrst time, that extracts from A. unedo, C. monogyna, R. canina, and R. ulmifolius are promising antioxidants which could enhance the nutritional, safety and sensory properties of porcine burger patties.
基金financed by the Department of Science and Technology of Yunnan Province(2009AD010)
文摘Fatty acid composition of neutral lipids （NLs）, phospholipids （PLs） and free fatty acids （FFAs） from intramuscular fat （IMF）, lipid oxidation and lipase activity in muscle Semimembranosus （SM） and msucle Biceps femoris （BF） of dry-cured Xuanwei ham during the 90-d salting stages were analysed. The salt content increased from 0.34 to 3.52%in BF and from 0.10 to 5.42%in SM during the 90 d salting stage, respectively. PLs of IMF in both BF and SM decreased 54.70%（P〈0.001） and 34.64%（P〈0.05）, furthermore, the saturated fatty acids （SFA）, monounsaturated fatty acids （MUFA） and polyunsaturated fatty acids （PUFA） of PLs in both muscles were hydrolysed almost isochronously. FFAs were increased from 0.46 g 100 g-1 lipids to 2.92 g 100 g-1 lipids in BF at the end of salting, which was lower than SM （from 1.29 g 100 g-1 lipids to 9.70 g 100 g-1 lipids）. The activities of acid lipase, neutral lipase and acid phospholipase all remained active in the 90 d. The thiobarbituric acid reactive substances （TBARS） was slowly increased to 1.34 mg kg-1 muscle in BF and to 2.44 mg kg-1 muscle in SM during the salting stage. In conclusion, the controlled salting process prompted the hydrolysis of PLs of IMF notably and increased the lipid oxidation of muscles within some limits.
基金funded by National Natural Science Foundation of China(Grant No.U21A20274)We also gratefully acknowledge the support of the National Key R&D Program Key Special Project(Grant No.2021YFD1600103)+1 种基金Technology Innovation Project of Hubei Province(Grant No.2021BEC021)Agricultural Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences(CAASASTIP-2013-OCRI).
文摘Food provides abundant nutrients for human beings, but also has sensory functions and physiological regulation.Lipids are the main components of food as well as the important structural and functional components of cells.Nevertheless, lipids are easily oxidized by different ways, such as thermal oxidation and air oxidation. Lipidoxidation has adverse effects on food quality and human health. Therefore, efforts should be made to reduce lipidoxidation and improve its stability. This review focuses on important knowledge about lipid oxidation, includingthe concept of lipids and lipid oxidation, the main pathways and mechanisms of lipid oxidation, factors affectinglipid oxidation, strategies to improve the stability of lipid oxidation, and the recent research progress of lipidoxidation in food science and nutritional health.
基金Supported by Foundation of Science and Technology of 11th Five-Year Plan of Heilongjiang (GB06B403)
文摘Bone protein hydrolysates were prepared by limited alcalase hydrolysis （5 h）. The hydrolysates were formulated （0-3%, w/w） into pork patties to determine the antioxidant efficacy. 0.02% BHA （butylated hydroxyanisole） was used as a positive control. Lipid oxidation in patties during storage was analyzed by measuring the TBARS and protein carbonyl content. The results showed that bone protein hydrolysates possessed significant antioxidant activity, and antioxidant activity increased with the increasing hydrolysates concentration. Sensory evaluation indicated that bone protein hydrolysates improved the color and decreased lipid oxidation flavor of pork patties. The 2% bone hydrolysates possessed the highest antioxidant activity and better sensory quality, and its effect was closed to 0.02% BHA.
基金supported by the Project of Nantong Application Plan,No.BK2011055the Project of Nantong University,No.09Z032
文摘Sprague-Dawley neonatal rats within 7 days after birth were used in this study. The left common carotid artery was occluded and rats were housed in an 8% O2 environment for 2 hours to establish a hypoxic-ischemic brain damage model. 17β-estradiol （1 × 10-5 M） was injected into the rat abdominal cavity after the model was successfully established. The left hemisphere was obtained at 12, 24, 48, 72 hours after operation. Results showed that malondialdehyde content in the left brain of neonatal rats gradually increased as modeling time prolonged, while malondialdehyde content of 17β-estrodial-treated rats significantly declined by 24 hours, reached lowest levels at 48 hours, and then peaked at 72 hours after injury. Nicotinamide-adenine dinucleotide phosphate histochemical staining showed the nitric oxide synthase-positive cells and fibers dyed blue/violet and were mainly distributed in the cortex, hippocampus and medial septal nuclei. The number of nitric oxide synthase-positive cells peaked at 48 hours and significantly decreased after 17β-estrodial treatment. Our experimental findings indicate that estrogen plays a protective role following hypoxic-ischemic brain damage by alleviating lipid peroxidation through reducing the expression of nitric oxide synthase and the content of malondialdehyde.
基金the Research Sup-port Program of the Federal Technological University of Paraná(UTFPR)-Campus Francisco Beltrão.
文摘The study evaluated the effect of sodium chloride (1.5%), sodium erythorbate (0.5% and 1.0%) and ascorbic acid (0.1% and 0.2%) on inhibiting lipid oxidation in mechanically deboned chicken meat (MDCM). The peroxide, acidity, pH, color and odor values of the samples were determined on the 1st, 3rd and 5th days. Treatments with sodium erythorbate and ascorbic acid had significant influence (p ≤ 0.05) on the peroxide, acidity and pH values. Ascorbic acid and erythorbate sodium were especially effective in reducing lipid oxidation in mechanically deboned chicken meat.
基金Sponsored by the Key Research and Development Plan of Shandong Province,China(Grant No.2018GHY115021)the National Natural Science Foundation of China(Grant No.41876149)+1 种基金the National Science and Technology Pillar Program during the 12th Five-year Plan Period(Grant No.2015BAD17B03)the Natural Science Foundation of Shandong Province,China(Grant Nos.ZR2017MC046 and ZR2019MD018)。
文摘Surimi cake is a high value aquatic product. In this work, lipid oxidation and volatile compounds in Nemipterus virgatus surimi cake were investigated to evaluate the effectiveness of tea polyphenols in preventing or reducing lipid oxidation. Surimi cake was prepared in the presence or absence of 0.2% tea polyphenols, and was stored at 4 ℃ for 16 days. It was found that the peroxide value(POV) and thiobarbituric acid reactive substances(TBARS) values of the experimental groups(with 0.2% tea polyphenols) were much lower than those of the untreated surimi cake(p<0.05). In total, 52 compounds were presented in the volatiles of the surimi cake, such as ethanol, hexanal,(E,E)-2,4-decadienal, 2,3-octanedione, 2-hydroxy-propanamide, and 2,5-dimethyl-pyrazine. It indicated that tea polyphenols could reduce the amount of hexanal, ethanol, and(E,E)-2,4-decadienal, and delay the lipid oxidation of the surimi cake. Effects of lipid oxidation of the tea polyphenols on surimi cake were reduced during storage in ice.
文摘Vegetable oils are a source of energy, essential fatty acids, antioxidants and fat-soluble vitamins useful for human health care and development. These oils also contribute to organoleptic quality of their products’ derivatives. However, their chemical and physical properties can be modified by the mode of their extraction, storage and distribution. These modifications might negatively affect the nutritional quality of the oils. The goals of this study were to: sample different vegetable oils for cosmetic or dietary use marketed in Cameroon, and verify purity and oxidation states of each kind of oil through determination of its acidity, iodine, peroxide, saponification, refractive indexes and the conformity of the labeling. The carotene content, the level of polar components and specific absorbance were also determined. As the result, six oils namely palm, palm kernel, coconut, black cumin, peanut and shea butter were collected. Apart from labeling, chemicals and physicals parameters analyzed were generally in accordance with the Cameroonian and Codex Alimentarius standard. This study suggests that vegetable oils sampled in the Cameroonian market may not expose consumers to lipid oxidation products generating pathological oxidative stress and inflammation. However, efforts in application of existing standard need to be done as far as labeling are concerned.
文摘In the present study, the authors attempted to shed a light on the possible relationships between lipid per oxidation markers, serum malondialdehyde （MDA） with the effect of mercury exposure using serum samples obtained from 100 mercury exposed dentals due to their occupation. These dentals were divided into two groups according to their occupational period. The third group consists of healthy volunteers that were working outside the mercury factories as a control group. The present results showed that mercury levels increased with the increasing of their occupation period. The highest level was 5.7 μg/dl, compared to the control group which was 0.1 μg/dl., The level of MDA was elevated in the workers and the highest level was found to be 41.00 nmol/dL for workers with longest period compared to the control group 8.6 nmol/dL. Some serum antioxidants such as vitamin A, E and albumin were evaluated and were found to be lower in all workers compared to the control group. The present results showed that Mg levels increased with the increasing of their occupation period and were found to be lower in Zn, Se of all workers compared to the control group.
文摘Developing packaging using biomaterials offers a solution to the problem of solid plastic waste in urban areas. However, selecting suitable materials remains challenging, particularly when the packaging is intended for food products with high moisture content, such as meat. In response to this challenge, a novel film comprising a blend of collagen fiber and polyvinyl alcohol, supplemented with varying concentrations of oregano and rosemary essential oils, was developed. The mechanical properties, in vitro antioxidant activity, and chemical composition of these collagen fiber and polyvinyl alcohol films, enhanced with oregano and rosemary essential oils, were thoroughly characterized. The compounds γ-terpinene and ρ-cymene played a significant role in the antioxidant activity of the packaging. The impact of this active packaging on the quality of sliced mortadella was evaluated over 0, 3, 6, and 9 days of refrigeration. Time significantly influenced most of the variables examined. The concentration of essential oils (0%, 2%, 4%, and 6%) significantly affected the moisture level, water activity, pH, and Escherichia coli count in the packaged product. For lipid oxidation analysis, the type of essential oil proved significant, with oregano essential oil demonstrating superior activity. A pro-oxidant effect was noted in products with 6% rosemary essential oil. Packages containing essential oils from oregano and rosemary exhibited lower E. coli counts. Films enriched with essential oils showed a higher rate of biodegradation.
基金supported by the Guizhou Provincial Department of Agriculture and Rural Afairs,the Guizhou Provincial Department of Science and Technology,and the Guizhou Provincial Department of Education.Funding Project are Guizhou Highland Specialty Vegetable Green Production Science,Technology Innovation Talent Team(Qiankehe Platform Talent-CXTD[2022]003)Guizhou Mountain Agriculture Key Core Technology Research Project(GZNYGJHX 2023013)Platform construction project of Engineering Research Center for Protected Vegetable Crops in Higher Learning Institutions of Guizhou Province(Qian Jiao Ji[2022]No.040).
文摘Houttuynia cordata, a characteristic edible and medicinal plant in southwestern China, is prone to absorbing lead (Pb^(2+)). Excessive consumption may lead to Pb^(2+) accumulation in the human body, which has been linked to serious health risks such as neurotoxicity, kidney damage, anemia, and developmental disorders, particularly in children. Therefore, the development of molecular markers associated with Pb^(2+) uptake and the investigation of the plant’s physiological responses to Pb^(2+) pollution are of great significance. In this study, 72 H. cordata germplasms were evaluated for Pb^(2+) accumulation after exogenous Pb^(2+) treatment. A significant variation in Pb^(2+) content was observed among the germplasms, indicating rich genetic diversity. Using RAPD markers, seven loci were identified to be significantly associated with Pb^(2+) uptake, with locus 43 (R^(2) = 6.72%) and locus 53 (R^(2) = 5.39%) showing the strongest correlations. Marker validation was performed using five low- and five high-accumulating accessions. Two representative germplasms were further subjected to 0, 500 and 1000 mg/kg Pb^(2+) treatments for 40 days. Pb^(2+) content, membrane lipid peroxidation, and redox enzyme activities (SOD, POD and CAT) were measured across different organs. Organs with greater soil contact (roots) exhibited higher Pb^(2+) accumulation and oxidative damage. POD and CAT activities were markedly induced by Pb^(2+) stress, while SOD response was limited. This study provides a theoretical foundation for breeding low Pb^(2+)-accumulating H. cordata varieties through marker-assisted selection (MAS) and supports their safe use and application in phytoremediation.
基金Grants AGL2017-89831-R,AGL2015-64673-R and FEDER funds from the Spanish Ministry of Economy,Industry and Competitiveness are acknowledged.Ramon y Cajal postdoctoral contract to LM is also acknowledged。
文摘This manuscript is reviewing the presence of substances of safety concern that may be generated in different types of meat products.Such substances include N-nitrosamines that can be generated under certain conditions when using nitrite as preservative,the polycyclic aromatic hydrocarbons generated as a consequence of particular smoking processes,heterocyclic aromatic amines generated under particular cooking conditions,compounds released from the oxidation of lipids and proteins,Maillard reaction products like acrylamide and carboxymethyl lysine,and amines that can be generated and accumulated in fermented meats.These hazardous compounds,their mechanisms of generation,risks for health and ways of preventing its presence in meat products are briefly described in this review.
基金Supported by Funds for Swine Innovation Team Construction of Shandong Provincial Modern Agriculture Industry Technology System(SDAIT-06-011-03)Fine Breeds Engineering Project of Shandong Province(2011LZ013-01)China Swine Industry Technology System(CARS-36)~~
文摘The changes and correlations of muscle pH, glycogen, lactic acid and in- tramuscular fat oxidation in Duroc pigs 10 d after their slaughter, and the effects of different storage temperature and time on Duroc muscle pH value, water loss rate, glycogen, lactic acid and 2-thiobarbituric acid （TBA） were studied. The results showed that during the 10 h after the slaughter, the pH value was decreased rapid- ly, the lactic acid content was increased significantly, while the glycogen and TBA contents were remained stable. At the storage temperature of 4 ℃, storage time showed no significant effects on Duroc muscle pH value and glycogen, lactic acid and TBA contents. At the storage temperature of -20 ℃, storage temperature had significant effects on pH value, while no significant effects on other indicators. The correlation analysis demonstrated that during the 10 h after the slaughter, the TBA content was negatively related to glycogen content （P〈0.05）, but positively related to lactic content （P〈0.05）; the pH value was negatively related to lactic acid content （P〈0.05）. At the storage temperature of 4 ℃, the TBA content was negatively relat- ed to water loss rate （P〈0.01） and lactic acid content （P〈0.05）; the water loss rate was positively related to pH value （P〈0.01） and lactic acid content （P〈0.05）. At the storage temperature of -20 ℃, the TBA content was negatively related to pH value （P〈0.01） and positively related to water loss rate （P〈0.05）; the water loss rate was negatively related to pH value （P〈0.01） and lactic acid content （P〈0.05）.
基金supported by the Spanish CDTI Program(IDI 20090264)the Spanish Ministry of Science and Innovation for the contract through the Ramón y Cajal(RYC-2009-03901) program+3 种基金the support through the project Protein Oxidation in Frozen Meat and Dry-Cured Products:MechanismsConsequences and Development of Antioxidant Strategies(AGL2010-15134)The European Community (Research Executive Agency) is also acknowledged for the Marie Curie Reintegration Fellowship(PERG05-GA-2009-248959 Pox-MEAT)
文摘The effect of the addition of natural antioxidants from strawberry tree （Arbutus unedo L.; AU） and dog rose （Rosa canina L.; RC）, in frankfurters elaborated with or without the addition of antioxidant additives （sodium ascorbate and nitrite） was studied. Six different types of experimental frankfurters were prepared depending on the addition of phenolic-rich extracts from RC and AU and the presence （P） or absence （C） of antioxidant additives. Thiobarbituric acid reactive substances （TBARS）-numbers signiifcantly increased during chilled storage of C-frankfurters while additives and fruit phenolics inhibited lipid oxidation in P-frankfurters. The amount of protein carbonyls signiifcantly increased in all treatments except in P-AU frankfurters. The discoloration process that occurred during the chilled storage was reduced by the addition of substances with proven antioxidant activity （P-frankfurters）. Texture characteristics as hardness, springiness, cohesiveness and gumminess also suffered a signiifcant deterioration in C-frankfurters. The use of phenolic fruit extracts in combination with traditional antioxidant additives is a successful strategy to enhance the oxidative stability of frankfurters without modifying their color and texture properties.
基金supported by the National Natural Science Foundation of China(31871731)the Key Technology Research and Development Program of Shandong,China(2019GNC106050)+1 种基金the China Agriculture Research System of MOF and MARA(CARS-37)the Key Technology Research and Development Program of Binzhou City,China(2019ZDYF010)。
文摘This study investigated the effects of grape seed extract(GSE)on fresh and cooked meat color and premature browning(PMB)in ground meat patties(85% beef and 15% pork back fat)packaged under high-oxygen modified atmospheres(HiOx-MAP).The GSE was added to patties at concentrations of 0,0.10,0.25,0.50 and 0.75 g kg^(-1).This study evaluated the surface color,pH,lipid oxidation,and total viable counts(TVC)of raw patties,and the internal color and pH of patties cooked to a temperature of 66 or 71℃ over 10-day storage at 4℃.Compared with the control(0 g kg^(-1) GSE),GSE improved the color stability(P<0.05)and significantly inhibited the lipid and myoglobin oxidation of raw patties from day 5 to 10,but GSE had no effect(P>0.05)on TVC.Patties containing 0.50 and 0.75 g kg^(-1) GSE cooked to 66℃ exhibited greater(P<0.05)interior redness than the control and reduced the PMB of cooked patties in the late storage stage.These results suggested that 0.50 and 0.75 g kg^(-1) GSE can improve fresh meat color and minimize PMB of HiOx-MAP patties.
文摘Objective To investigate whether overweight and obesity might cause oxidative stress and potential oxidative damage in overweight and obese children, and to explore its possible mechanism. Methods Eighty-five overweight and obese children （OOC）, and eighty-five age-matched healthy children （HC） were recruited in this case-control study. The present study analyzed spectrophotometrically vitamin C （VC）, vitamin E （VE）, and β-carotene （β-CAR） in plasma, as well as the activities of superoxide dismutase （SOD）, catalase （CAT）, and the level of malondialdehyde （MDA） in erythrocytes. Results Compared with those of VC, VE, β-CAR, SOD, CAT and MDA in the HC group, the average values of VC, VE, β-CAR, SOD, and CAT in the OOC group were significantly decreased （P〈0.001）, while the average value of MDA in the OOC group was significantly increased （P〈0.001）. The regression analysis demonstrated that VC, VE, β-CAR, SOD, and CAT were negatively correlated （P〈0.05-0.01）, and MDA was positively correlated with BMI （P〈0.05）. Fitting to the model of multiple stepwise regression of BMI on VC, VE, β-CAR, SOD, CAT, and MDA in 85 OOC was Y = 27.0041 ＋ 0,2541MDA - 2.1448β-CAR -- 0.0090CAr, where F = 43.8088, P〈0.001, r = 0.7866, r^2= 0.6187, adjusted r^2= 0.6046. The findings from the reliability analysis for VC, VE, β-CAR, SOD, CAT, and MDA used to reflect increased oxidative stress and potential oxidative damage in the OOC showed that the reliability coefficients （alpha, 6 items） = 0.7231, P〈0.0001, and that the standardized item alpha = 0.9207, P〈0.0001, Conclusion The present study suggests that there exists an increased oxidative stress in overweight and obese children.
基金Project supported by the Key Technology Project of Zhejiang Province(No. 2007C14023)the Earmarked Fund for Modern Agro-industry Technology Research System of China (No. nycytx-45-02)
文摘The effects of different fatty acid(FA) contents in diet on serum parameters,FA compositions of eggs and meat,and liver morphological changes were studied in Shaoxing laying ducks.A total of 264 ducks at 17 weeks were fed a control diet or a diet containing 30 g/kg fish oil(FO),25 g/kg sunflower oil(SO),or 30 g/kg palm oil with 20 g/kg beef tallow(PBO).Malondialdehyde(MDA) content in the liver and the serum of ducks fed the PBO diet was significantly(P<0.05) higher than that of ducks fed the other diets.Triglyceride(TG) and total cholesterol(TC) levels were significantly lower(P<0.05) in ducks fed the FO diet.Serum TC also was lower in ducks fed the SO diet.Superoxide dismutase(SOD) activity was also affected by diets.The contents of polyunsaturated FAs(PUFAs) in eggs and meat were significantly higher(P<0.001) in ducks fed the FO and SO diets than in ducks fed the control diet.The level of C22:6(n-3) FA in ducks fed the FO diet was significantly higher than that in ducks fed the other diets.However,the conversion efficiency of the longer-chain C20:5(n-3) FA was higher than that of C22:6(n-3).Ducks fed the PBO diet exhibited lipid droplet accumulation in the liver.These results demonstrate that a diet enriched with different FAs has strong effects on serum lipid levels and the deposition of PUFAs into tissue lipids.
基金supported by the University of TurinItaly(funds ex 60%)
文摘The aim of this research was to evaluate the dietary supplementation 1% （w/w） of oregano and sage dried leaves on performances and meat quality of broiler rabbits. A feeding trial, which lasted 48 d, was carried out on 105 male Bianca Italiana rabbits randomly divided in seven groups and fed ad libitum. At the end of the trial ten animals per group were slaughtered and samples of dorsal muscle were taken in order to perform laboratory analysis. Mortality rate did not statistically differ between groups. Growth performances of animals fed diets supplemented with aromatic plants were higher （P〈0.05） than those of animals of control group, whereas carcass parameters were not affected by treatments excepting for the slaughter weight that showed the same trend as growth performances. Meat quality traits, oxidative lipid stability and fatty acid proifle were not inlfuenced by aromatic plant supplementation. In conclusion, oregano and sage in form of dried leaves can be used in rabbit without adverse effects on performance, carcass characteristics and meat quality traits.
