Enhancing Lipid Oxidative Stability of Cooked‐Chilled Lamb Meat through Dietary Rosemary Diterpenes

机译：通过膳食迷迭香Diterpenes提高熟羊肉肉脂氧化稳定性

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Abstract > A dietary rosemary extract (DRE) containing carnosic acid and carnosol at 1:1 (w/w) for enhancing the lipid oxidative stability in cooked‐chilled lamb meat, is evaluated. Three diets for fattening lambs are tested: i) a cereal‐based concentrate (C‐diet); ii) the C‐diet plus 600?mg vitamin E per kg feed (E‐diet); and iii) the C‐diet plus 600 mg rosemary diterpenes per kg feed (R‐diet). Griddled‐chilled lamb patties are kept at 4?°C and lighting for 2 days, simulating catering conditions. Diterpenes have a lower deposition rate than vitamin E in lamb muscle and are completely degraded during cooking. DRE is thus less effective than dietary vitamin E in enhancing the oxidative stability of the patties. After 2‐day storage, the R‐diet shows lower ( p 0.01) peroxide values and thiobarbituric acid reactive substances than the C‐diet, while, in contrast to the E‐diet, it does not inhibit ( p 0.05) the formation of cholesterol oxidation products. The R‐diet increases ( p 0.05) the proportion of polyunsaturated fatty acids and decreases ( p 0.05) the n‐6/n‐3 ratio. These findings suggest antioxidant protection by dietary bioactive compounds beyond the direct radical scavenging activity that is able to stabilize lipids during the meat shelf‐life. > Practical Applications : Cooked‐chilled meat lipids strongly oxidize in ready‐to‐eat dishes kept in retailing conditions, which may negatively affect their levels of polyunsaturated fatty acids (PUFA), cholesterol oxidation products (COP), and other lipid oxidation products. Dietary rosemary diterpenes can be used as a clean alternative to feed additives to enhance the oxidative stability of cooked‐chilled meat. Improved health and antioxidant status of the animal might be able to reduce oxidative spoilage during meat shelf‐life. Diterpenes provide lesser antioxidant protection than dietary vitamin E but may improve the PUFA content, with positive implications for the nutritional quality of lamb fat. The use of dietary antioxidants with different properties may contribute to improving the efficacy of animal feeds to improve meat quality. </abstract> </span> <span class="z_kbtn z_kbtnclass hoverxs" style="display: none;">展开▼</span> </div> <div class="translation abstracttxt"> <span class="zhankaihshouqi fivelineshidden" id="abstract"> <span>机译：</span><Abstract Type =“Main”XML：Lang =“en”> <标题类型=“main”>抽象</ title> > 评估含有肉酸和胭脂红醇的膳食迷迭香萃取物（DRE），用于增强烹饪冷却的羊肉中的脂质氧化稳定性的1：1（w / w）。用于肥育羊羔的三个饮食测试：i）谷物的浓缩物（C-饮食）; ii）C饮食加600？Mg维生素E / kg饲料（电子饮食）;和III）C-DIAT PER PRO / 600mg迷迭香含量每kg饲料（R-饮食）。将冷却的羊肉披口保持在4？°C和照明2天，模拟餐饮条件。二萜在羊肉肌肉中的维生素E具有较低的沉积率，并且在烹饪过程中完全降解。因此，DRE比膳食维生素E效果较低，提高了肉饼的氧化稳定性。 2天储存后，R型饮食显示得更低（ p </ i> ＆ 0.01）过氧化物值和硫酰比酸反应性物质比C饮食，而与电子饮食相比，它不抑制（ p </ i> ＆ 0.05）形成胆固醇氧化产品。 r-饮食增加（ p </ i> ＆ 0.05）多不饱和脂肪酸的比例和降低（ p </ i> ＆ 0.05）N-6 / N-3比。这些研究结果表明饮食生物活性化合物超出直接自由基清除活性的抗氧化剂保护，能够在肉质保质期间稳定脂质。 </ p> > 实际应用</ i> ：煮熟的肉脂质在零售条件的即食菜肴中强烈氧化，这可能对其多不饱和脂肪酸（PUFA），胆固醇氧化产物（COP）和其他脂质氧化产物产生负面影响。膳食迷迭香二萜可以用作饲料添加剂的干净替代品，以增强煮熟的肉类的氧化稳定性。改善了动物的健康和抗氧化状态可能能够在肉质保质期间减少氧化腐败。二萜提供较少的抗氧化剂保护，而不是膳食维生素E，但可以改善PUFA含量，对羊脂肪的营养质量产生积极影响。使用具有不同性质的膳食抗氧化剂可能有助于提高动物饲料的功效来提高肉质。 </ p> </摘要> </span> <span class="z_kbtn z_kbtnclass hoverxs" style="display: none;">展开▼</span> </div> </div> <div class="record"> <h2 class="all_title" id="enpatent33" >著录项</h2> <ul> <li> <span class="lefttit">来源</span> <div style="width: 86%;vertical-align: text-top;display: inline-block;"> <a href='/journal-foreign-23377/'>《European Journal of Lipid Science and Technology》</a> <b style="margin: 0 2px;">|</b><span>2020年第3期</span><b style="margin: 0 2px;">|</b><span>共11页</span> </div> </li> <li> <div class="author"> <span class="lefttit">作者</span> <p id="fAuthorthree" class="threelineshidden zhankaihshouqi"> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Ortu?o Jordi&option=202" target="_blank" rel="nofollow">Ortu?o Jordi;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Inchingolo Raffaella&option=202" target="_blank" rel="nofollow">Inchingolo Raffaella;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Delgado Paola&option=202" target="_blank" rel="nofollow">Delgado Paola;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Cardenia Vladimiro&option=202" target="_blank" rel="nofollow">Cardenia Vladimiro;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Rodriguez‐Estrada María Teresa&option=202" target="_blank" rel="nofollow">Rodriguez‐Estrada María Teresa;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Jordán María José&option=202" target="_blank" rel="nofollow">Jordán María José;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Ba?on Sancho&option=202" target="_blank" rel="nofollow">Ba?on Sancho;</a> </p> <span class="z_kbtnclass z_kbtnclassall hoverxs" id="zkzz" style="display: none;">展开▼</span> </div> </li> <li> <div style="display: flex;"> <span class="lefttit">作者单位</span> <div style="position: relative;margin-left: 3px;max-width: 639px;"> <div class="threelineshidden zhankaihshouqi" id="fOrgthree"> <p>Department of Food Technology Veterinary FacultyUniversity of Murcia30100 Murcia Spain;</p> <p>Department of Agricultural and Food SciencesAlma Mater Studiorum‐Università di Bologna40127 Bologna Italy;</p> <p>Department of Food Technology Veterinary FacultyUniversity of Murcia30100 Murcia Spain;</p> <p>Department of Agricultural Forest and Food SciencesUniversity of Turin40124 Turin Italy;</p> <p>Department of Agricultural and Food SciencesAlma Mater Studiorum‐Università di Bologna40127 Bologna Italy;</p> <p>Department of Natural Resources and Rural DevelopmentInstitute of Agricultural and Food Research and Development30150 Murcia Spain;</p> <p>Department of Food Technology Veterinary FacultyUniversity of Murcia30100 Murcia Spain;</p> </div> <span class="z_kbtnclass z_kbtnclassall hoverxs" id="zhdw" style="display: none;">展开▼</span> </div> </div> </li> <li > <span class="lefttit">收录信息</span> <span style="width: 86%;vertical-align: text-top;display: inline-block;"></span> </li> <li> <span class="lefttit">原文格式</span> <span>PDF</span> </li> <li> <span class="lefttit">正文语种</span> <span>eng</span> </li> <li> <span class="lefttit">中图分类</span> <span><a href="https://www.zhangqiaokeyan.com/clc/8004.html" title="油脂工业产品及副产品">油脂工业产品及副产品;</a><a href="https://www.zhangqiaokeyan.com/clc/8042.html" title="食用油脂加工工业">食用油脂加工工业;</a></span> </li> <li class="antistop"> <span class="lefttit">关键词</span> <p style="width: 86%;vertical-align: text-top;"> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=carnosic acid&option=203" rel="nofollow">carnosic acid;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=carnosol&option=203" rel="nofollow">carnosol;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=cholesterol oxidation products&option=203" rel="nofollow">cholesterol oxidation products;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=dietary antioxidants&option=203" rel="nofollow">dietary antioxidants;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=lamb meat&option=203" rel="nofollow">lamb meat;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=polyunsaturated fatty acid retention&option=203" rel="nofollow">polyunsaturated fatty acid retention;</a> </p> <div class="translation"> 机译：碳酸;碳溶胶;胆固醇氧化产品;膳食抗氧化剂;羊肉;多不饱和脂肪酸保留; </div> </li> </ul> </div> </div> <div class="literature cardcommon"> <div class="similarity "> <h3 class="all_title" id="enpatent66">相似文献</h3> <div class="similaritytab clearfix"> <ul> <li class="active" >外文文献</li> <li >中文文献</li> <li >专利</li> </ul> </div> <div 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href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=M. 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Minuti,</a> <span>2010</span> </span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：大蒜和迷迭香的膳食补充：对羊肉的颜色稳定性和脂质氧化的影响</span> </p> </li> </ul> <ul style="display: none;"> <li> <div> <b>1. </b><a class="enjiyixqcontent" href="/academic-journal-cn_meat-research_thesis/0201295477536.html">丹麦研究膳食柑橘果肉能提高有氧条件下羔羊肉蛋白的稳定性</a> <b>[J]</b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . </a> <span> <a href="/journal-cn-9377/" target="_blank" rel="nofollow" class="tuijian_authcolor"> . 肉类研究 </a> </span> <span> . 2014</span><span>,第2期</span> </span> </div> </li> <li> <div> <b>2. </b><a class="enjiyixqcontent" href="/academic-journal-cn_meat-research_thesis/020122544182.html">西班牙科学家研究饲喂迷迭香二萜（鼠尾草酸和鼠尾草酚）或VE对气调包装羊肉的抗氧化和抑菌作用的影响</a> <b>[J]</b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . </a> <span> <a href="/journal-cn-9377/" target="_blank" rel="nofollow" class="tuijian_authcolor"> . 肉类研究 </a> </span> <span> . 2015</span><span>,第010期</span> </span> </div> </li> <li> <div> <b>3. </b><a class="enjiyixqcontent" href="/academic-journal-cn_food-science_thesis/020123966701.html">迷迭香提取物对真空包装熟猪肉饼抗氧化和抑菌效果的影响</a> <b>[J]</b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=殷燕&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . 殷燕</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=张万刚&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,张万刚</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=周光宏&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,周光宏</a> <span> <a href="/journal-cn-9417/" target="_blank" rel="nofollow" class="tuijian_authcolor"> . 食品科学 </a> </span> <span> . 2015</span><span>,第006期</span> </span> </div> </li> <li> <div> <b>4. </b><a class="enjiyixqcontent" href="/academic-journal-cn_journal-tianjin-university-science-technology_thesis/0201250788174.html">迷迭香提取物对高脂膳食雌性果蝇致氧化应激的调控作用及机制</a> <b>[J]</b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=王红&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . 王红</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=陈纯&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,陈纯</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=王轶菲&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,王轶菲</a> <span> <a href="/journal-cn-4722/" target="_blank" rel="nofollow" class="tuijian_authcolor"> . 天津科技大学学报 </a> </span> <span> . 2016</span><span>,第002期</span> </span> </div> </li> <li> <div> <b>5. </b><a class="enjiyixqcontent" href="/academic-journal-cn_detail_thesis/0201297323323.html">不同抗氧化剂对辐照熟五花肉脂肪氧化的影响</a> <b>[J]</b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=郭淑珍&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . 郭淑珍</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=哈益明&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,哈益明</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=刘书亮&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,刘书亮</a> <span> <a href="/journal-cn-57202/" target="_blank" rel="nofollow" class="tuijian_authcolor"> . 核农学报 </a> </span> <span> . 2008</span><span>,第2期</span> </span> </div> </li> <li> <div> <b>6. </b><a class="enjiyixqcontent" href="/academic-conference-cn_meeting-5416_thesis/020221353145.html">菜籽油和辛酸酶法合成结构脂质的特性和氧化稳定性研究</a> <b>[C]</b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Luan Xia&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . 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