Dietary Supplementation of Dried Grape Pomace Increases the Amount of Linoleic Acid in Beef, Reduces the Lipid Oxidation and Modifies the Volatile Profile
The aim of this study was to evaluate the effect of dietary supplementation with dried grape pomace on beef quality. Ten Friesian calves were divided into two groups, a control group that received a standard diet, and an experimental group that was administered the dietary supplementation. At the en...
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MDPI AG
2019-08-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/9/8/578 |
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| author | Andrea Ianni Alessio Di Luca Camillo Martino Francesca Bennato Elettra Marone Lisa Grotta Angelo Cichelli Giuseppe Martino |
| author_facet | Andrea Ianni Alessio Di Luca Camillo Martino Francesca Bennato Elettra Marone Lisa Grotta Angelo Cichelli Giuseppe Martino |
| author_sort | Andrea Ianni |
| collection | DOAJ |
| description | The aim of this study was to evaluate the effect of dietary supplementation with dried grape pomace on beef quality. Ten Friesian calves were divided into two groups, a control group that received a standard diet, and an experimental group that was administered the dietary supplementation. At the end of the 75 days of the trial, animals were slaughtered, and meat samples analyzed for physical and chemical properties, fatty acids composition, lipid oxidation, volatile compounds, and biogenic amines. The fatty acid profile resulted affected by dietary supplementation, since an increase in concentration of linoleic acid was observed. Furthermore, a reduction of lipid oxidation was found in the same samples. With reference to volatile compounds a reduction of hexanal and an increase of 2-3 octanedione was evidenced, while no effects were induced by diets on the synthesis of biogenic amines. The grape pomace exploitation as a dietary supplement in bovine diet did not have negative effects on the quality of beef and showed the potential to extend shelf life due to marked improvement in oxidative stability. Overall, the present study showed a viable way for the recovery and the valorization of the main by-product of the oenological industry. |
| first_indexed | 2024-04-13T19:15:16Z |
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| id | doaj.art-fa48db593cf8435985e9edc63f57621c |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-04-13T19:15:16Z |
| publishDate | 2019-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-fa48db593cf8435985e9edc63f57621c2022-12-22T02:33:42ZengMDPI AGAnimals2076-26152019-08-019857810.3390/ani9080578ani9080578Dietary Supplementation of Dried Grape Pomace Increases the Amount of Linoleic Acid in Beef, Reduces the Lipid Oxidation and Modifies the Volatile ProfileAndrea Ianni0Alessio Di Luca1Camillo Martino2Francesca Bennato3Elettra Marone4Lisa Grotta5Angelo Cichelli6Giuseppe Martino7Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, via R. Balzarini 1, 64100 Teramo, ItalyFaculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, via R. Balzarini 1, 64100 Teramo, ItalyIstituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale” Via Campo Boario, 64100 Teramo, ItalyFaculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, via R. Balzarini 1, 64100 Teramo, ItalyFaculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, via R. Balzarini 1, 64100 Teramo, ItalyFaculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, via R. Balzarini 1, 64100 Teramo, ItalyDepartment of Medical, Oral and Biotechnological Sciences, “G. d’Annunzio” University Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, ItalyFaculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, via R. Balzarini 1, 64100 Teramo, ItalyThe aim of this study was to evaluate the effect of dietary supplementation with dried grape pomace on beef quality. Ten Friesian calves were divided into two groups, a control group that received a standard diet, and an experimental group that was administered the dietary supplementation. At the end of the 75 days of the trial, animals were slaughtered, and meat samples analyzed for physical and chemical properties, fatty acids composition, lipid oxidation, volatile compounds, and biogenic amines. The fatty acid profile resulted affected by dietary supplementation, since an increase in concentration of linoleic acid was observed. Furthermore, a reduction of lipid oxidation was found in the same samples. With reference to volatile compounds a reduction of hexanal and an increase of 2-3 octanedione was evidenced, while no effects were induced by diets on the synthesis of biogenic amines. The grape pomace exploitation as a dietary supplement in bovine diet did not have negative effects on the quality of beef and showed the potential to extend shelf life due to marked improvement in oxidative stability. Overall, the present study showed a viable way for the recovery and the valorization of the main by-product of the oenological industry.https://www.mdpi.com/2076-2615/9/8/578agricultural by-productbovine meatpolyunsaturated fatty acidlipid oxidationvolatile compoundbiogenic amine |
| spellingShingle | Andrea Ianni Alessio Di Luca Camillo Martino Francesca Bennato Elettra Marone Lisa Grotta Angelo Cichelli Giuseppe Martino Dietary Supplementation of Dried Grape Pomace Increases the Amount of Linoleic Acid in Beef, Reduces the Lipid Oxidation and Modifies the Volatile Profile Animals agricultural by-product bovine meat polyunsaturated fatty acid lipid oxidation volatile compound biogenic amine |
| title | Dietary Supplementation of Dried Grape Pomace Increases the Amount of Linoleic Acid in Beef, Reduces the Lipid Oxidation and Modifies the Volatile Profile |
| title_full | Dietary Supplementation of Dried Grape Pomace Increases the Amount of Linoleic Acid in Beef, Reduces the Lipid Oxidation and Modifies the Volatile Profile |
| title_fullStr | Dietary Supplementation of Dried Grape Pomace Increases the Amount of Linoleic Acid in Beef, Reduces the Lipid Oxidation and Modifies the Volatile Profile |
| title_full_unstemmed | Dietary Supplementation of Dried Grape Pomace Increases the Amount of Linoleic Acid in Beef, Reduces the Lipid Oxidation and Modifies the Volatile Profile |
| title_short | Dietary Supplementation of Dried Grape Pomace Increases the Amount of Linoleic Acid in Beef, Reduces the Lipid Oxidation and Modifies the Volatile Profile |
| title_sort | dietary supplementation of dried grape pomace increases the amount of linoleic acid in beef reduces the lipid oxidation and modifies the volatile profile |
| topic | agricultural by-product bovine meat polyunsaturated fatty acid lipid oxidation volatile compound biogenic amine |
| url | https://www.mdpi.com/2076-2615/9/8/578 |
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