Protein Oxidation in M. longissimus dorsi and M. semimembranosus Lambs Reared Indoors and on Pasture

Iranian Journal of Applied Animal Science

مقاله 5، دوره 3، شماره 4، اسفند 2013، صفحه 673-677   

نوع مقاله: Research/Original Article

نویسندگان

T. Popova^* ؛ P. Marinova

Institute of Animal Science, 2232, Kostinbrod, Bulgaria

چکیده

Protein oxidationM.longissimus dorsi andM. semimembranosuswas studied in ram lambs of Northeastern Bulgarian Fine Wool Breed and cross of this breed with Ile de France, reared and in doors and on pasture.The degree of protein oxidation is determined by measuring the content of carbonyls, formed during the storage of the investigated muscles at low temperatures(4˚С till6^thday and -20˚С till90^thday). Protein oxidation was lower in pastured animals. Differences between the groups were significant at4^th(P<0.05) and90^thday (P<0.001)for the animals of Northeastern Bulgarian Fine Wool Breed and at 24h (P<0.05), 6^th and 90^thday(Р<0.01)in crossbred lambs.Differences were reported in protein oxidation in the muscles at 48h (P<0.01) and the 4^thday (P<0.05) as well as at 48h (P<0.05) and the 90^thday(Р<0.001), for the lambs of Northeastern Bulgarian Fine Wool Breed and the cross, respectively. The dynamic of changes of the carbonyls in the muscles shows that storage duration influences protein oxidation. The carbonyl contents in M. longissimus dorsi were significantly higher the 90^th day of the storage, compared to the other intervals in both indoor reared lambs of Northeastern Bulgarian Fine Wool Breed and the crossbred animals, as well as in pastured crossbred lambs. In M. semimembranosus differences between the contents of the carbonyls in the intervals of measurement and the 90^th day of the storage were significant in both animals of Northeastern Bulgarian Fine Wool Breed and the cross, reared indoors.

کلیدواژه‌ها

carbonyls؛ meat؛ rearing؛ Storage

مراجع

Aristoy M.C.and Toldra F. (1998).Concentration of free amino acids and dipeptides in porcine skeletal muscles with different oxidative patterns. Meat Sci. 50, 327-332.
Estevez M. and Cava R. (2006). Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation: contradictory effects in different types of frankfurters. Meat Sci. 72, 348-355.
Estevez M., Kylli P., Puolanne E., Kivikari R.and Heinonen M. (2008). Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar proteinoxidation in oil-in-water emulsions. Meat Sci. 80, 1290-1296.
Estevez M., Ventanas S. and Cava R. (2005). Protein oxidation in frankfurters with increasing levels of added rosemary essential oil: effect on colour and texture deterioration. J. Food Sci. 70, 427-432.
Estevez M., Ventanas S., Heinonen M. and Puolane E. (2011). Protein carbonylation and water holding capacity of pork subjected to frozen storage: effect of muscle type, premincing, and packaging. J. Agric. Food Chem. 59, 5435-5443.
SAS Institute. (2007). JMP. V.7, SAS Institute, Cary, NC.
Klont R.E., Brocks L. and Eikelenboom G.(1998). Muscle fibre type and meat quality. Meat Sci. 49, 219-229.
Lawrie R.A. (1998). Meat Science, 6^th Ed. Woodhead Publishing: Cambridge, U.K.
Lund M.N., Heinonen M., Baron C.P. and Estevez M. (2011). Protein oxidation inmuscle foods: a review. Mol. Nutr. Food Res.55, 83-95.
Mercier Y., Gatellier P. and Renerre M. (1995). Relationships between lipid and protein oxidation in different beef muscles. Pp. 562-563 in Proc. 41^th Int. Cong. Meat Sci. Technol., San-Antonio, TX, USA.
Mercier Y., Gatellier P., Viau M., Remignon H. and Renerre M. (1997). Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in turkey meat during storage. Meat Sci. 48, 301-318.
Olivier C.N., Ahn B.W., Moerman E.J., Goldstein S. and Stadtman E.R. (1987). Aged-relatedchanges in oxidized proteins. J. Biol. Chem. 262, 5488-5491.
Popova T. and Marinova P. (2013). Lipid oxidation in M. longissimus dorsi and M. semimembranosus in lambs reared indoors and on pasture. Iranian J. Appl. Anim. Sci. 3(3), 533-537.
Requena J.R., Levine R.L. and Stadtman E.R. (2003). Recent advances in the analysis of oxidized proteins. Amino Acids. 25, 221-226.
Santé-Lhoutellier V., Engel E., Aubry L. and Gatellier P. (2008). Effect of animal (lamb) diet and meat storage on myofibrillar protein oxidation and in vitro digestibility. Meat Sci. 79, 777-783.
Srinivasan S. and Hultin H.O. (1995). Hydroxyl radical modification of fish muscle proteins. J. Food Biochem.18,405-425.
Stadman E.R. and Levine R.L. (2000). Protein oxidation. Annals New York Acad. Sci. 899, 191-208.
Ventanas S., Estevez M., Tejeda J.F. and Ruiz J. (2006). Protein and lipid oxidation in longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreedingand diet. Meat Sci. 72, 647-655.
Xiong Y.L. and Decker E.A. (1995). Alterations in muscle protein functionality byoxidative and antioxidative processes. J. Muscle Foods. 6, 139-160.