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Gatellier, P, Mercier, Y, Juin, H, and Renerre, M, Effect of finishing mode (pasture- or mixed diet) on lipid composition, colour stability and lipid oxidation in meat from Charolais cattle, Meat Science, 2005, 69, 175-186.

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Article

Influence of Feeding System on Lipids and Proteins Oxidation, and Antioxidant Enzymes Activities of Meat from Aberdeen Angus Steers

1Dpto Producción Animal & Pasturas, Laboratorio Calidad de Alimentos, Facultad de Agronomía, Universidad de la República. Av. Garzón 809. Montevideo. Uruguay.

2Fisiología & Nutrición, Facultad de Ciencias, Universidad de la República. Calle Igua 4225. Montevideo. Uruguay


Journal of Food and Nutrition Research. 2015, Vol. 3 No. 9, 581-586
DOI: 10.12691/jfnr-3-9-4
Copyright © 2015 Science and Education Publishing

Cite this paper:
A. Terevinto, M.C. Cabrera, A. Saadoun. Influence of Feeding System on Lipids and Proteins Oxidation, and Antioxidant Enzymes Activities of Meat from Aberdeen Angus Steers. Journal of Food and Nutrition Research. 2015; 3(9):581-586. doi: 10.12691/jfnr-3-9-4.

Correspondence to: A.  Saadoun, Fisiología & Nutrición, Facultad de Ciencias, Universidad de la República. Calle Igua 4225. Montevideo. Uruguay. Email: asaadoun@fcien.edu.uy

Abstract

Three feeding system were investigated to determine if any of them is more suitable to ensure a better antioxidant protection to meat. Animals were produced on pasture, pasture supplemented with corn grain, or feedlot. TBARS, protein carbonyls and antioxidant enzyme activities have been determined in fresh ad aged meat from Biceps femoris of Aberdeen Angus steers. No feeding system showed clear protection against lipids and protein oxidation in fresh meat. However, aged meat suffer always lipids and protein oxidation independently of the feeding system. There is not a clear pattern of the action of the catalase antioxidant enzyme (no significant main effect). However, pasture based feeding system present a lower SOD (0.96 UI) and GPx (9.22 nmoles/min/mg protein) activity, versus feedlot (1.12 UI and 11.48 nmoles/min/mg protein, respectively). Based on the results of the present investigation, it seems difficult to conclude about the best feeding system advised to minimize the lipids and protein oxidation of meat.

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