Possibilities For The Production of Meat and Meat Products With Improved Nutritional and Functional Value

1 University
of Belgrade, Faculty of Agriculture, Belgrade-Zemun, Republic of Serbia 2 Institute for Animal Husbandry, Belgrade-Zemun, Republic of Serbia *corresponding author: e-mail: dule33@agrif.bg.ac.rs
Possibilities for the production of meat and meat products with improved nutritional and functional value
10th International Symposium Modern Trends in Livestock Production Belgrade, Serbia, Oct. 2013.
INTRODUCTION
Food is expected not only to satisfy hunger and secure essential nutrients (proteins, fat, carbohydrates and minerals) but also to prevent nutrition-related diseases, as well as to improve the physical and mental well-being of consumers. concept of functional food appears. Such food must contain components with selective effects on one or more functions in the organism, and, in turn, these effects must be physiologically functional or even healthy.
MEAT AND MEAT PRODUCTS NUTRITIONAL

IMPORTANCE
Meat is very important because provides biologically valuable proteins, essential aminoacids, vitamins and minerals (iron, zinc, selenium ...). It also contains a series of functional bioactive components: carnitine, carnosine, coenzymeQ10, choline, taurine, CLA, ans erine and glutathione. During the proteolysis in some meat products (dry-cured products and dry fermented sausages), bioactive oligopeptides with hypotensive activity, antioxidant and opioid effects can be formed.
MEAT AND MEAT PRODUCTS NUTRITIONAL

IMPORTANCE
On the other hand, meat lipids do not have such good characteristics:
high cholesterol content, bad ratio of saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), low content of -3 PUFA, (as well as a poor -6/-3 ratio)
Such lipid content can be related to obesity, atherosclerosis, diabetes and coronary diseases, as well as increased risk of some cancers. In some products, such as fermented sausages, the negative effects are particularly pronounced because of high fat content 4050%.
MEAT AND MEAT PRODUCTS IMPROVING

LIPID QUALITY
Two main parameters are currently in use to assess nutritional quality of the lipid fraction of food: PUFA/SFA and -6/-3 ratios. Recomendations: -6/-3<5 or 4; PUFA/SFA >0.4-0.5. There are direct and indirect approaches to solving this problem: with indirect activities, animals through their food receive components that cause changes in meat characteristics; longerlasting project and not fully controlled (MOSTLY IN MEAT). in direct activities, we add functional components directly into meat or meat products; quick and simple (MOSTLY IN MEAT PRODUCTS).
INCREASING NUTRITIONAL AND FUNCTIONAL VALUE OF MEAT - INDIRECT ACTIVITIES

composition and quality of muscle and fatty tissues can be enhanced by nutrition especially in monogastric animals (pigs, poultry and fish) since their organism absorbs fatty acids in their intact form fish and plant oils (with high content of -3 PUFA) are recommended: linseed and rapeseed oil Two experiments:

Extruded linseed in pork and chicken nutrition Conjugated linoleic acid (CLA) in pork nutrition
INCREASING NUTRITIONAL AND FUNCTIONAL VALUE OF MEAT - INDIRECT ACTIVITIES 1ST EXP
Pigs: We used generation F1 porkers (Yorkshire x Swedish Landrace) x Pietren, 60 kg, 4% of extruded linseed through their feed during the last 60 days of fattening. The porkers were slaughtered when they were 180 days old. Poultry: We used broilers of the Ross hybrid line, 6% of extruded linseed through their feed during the last 22 days of fattening. The chickens were 45 days old at the moment of slaughter. control group (CG) & experimental group (EG)
Table 1. Composition (% of total fatty acids) of pig and chicken meat and linseed oil
FA composition
Pork loin*
Chicken leg*
Linseed oil
Health recommendation
SFA 40.52% MUFA 50.52% PUFA 8.33% 0.2 PUFA/SFA Total -6 8.13% Total -3 0.20% 42.78 -6/-3
30.41% 41.80% 27.21% 0.90 25.27% 1.96% 13.05
9.94 % 21.74% 68.31% 6.87 15.23% 53.08% 0.29
> 0.4 1.6 g/day <4
*control group (average male and female)
INCREASING NUTRITIONAL AND FUNCTIONAL VALUE OF MEAT - INDIRECT ACTIVITIES 1ST

EXP
Figure 1: PUFA -3 content in loin meat of pigs
% of total FA 1.00 0.90 0.80 0.70 0.60 0.50 0.40 0.19 0.21 10.00 30.00 CG EG 20.00 12.27 13.61 CG EG 0.69 0.72
Figure 2: -6/-3 group ration in loin meat of pigs

-6/-3
treatment gender tmt*gen ** ns ns
-3
treatment gender tmt*gen ** ns ns 50.00 43.98 40.00 41.57
0.30
0.20 0.10 0.00
0.00 M F M F
-3 rose by 363% meat of female porkers; by 342% male porkers was not of such scope to make a crucial contribution to the increase in nutritional value of pork
recommended value was not met but effect proves that corrections are possible and that the -6/-3 ratio can be corrected to optimum values.
Figure 3: PUFA -3 content in chicken leg meat
% of total FA 6.00
Figure 4: -6/-3 group ratio in chicken leg meat

13.17 12.94
-3
4.61
4.86 treatment ** gender ns tmt*gen ns
-6/-3
treatment ** gender ns tmt*gen ns
14.00
12.00 10.00
5.00
4.00 CG 3.00 2.08 2.00 1.85 EG
8.00 6.00 5.33 5.77
CG EG
4.00
1.00 2.00 0.00 M F M F
0.00
-3 PUFA rose by 122% in the meat of males and by 162% in the meat of females
-6/-3 ratio was considerably improved (p<0.01) and were close to optimum.
INCREASING NUTRITIONAL AND FUNCTIONAL VALUE OF MEAT - INDIRECT ACTIVITIES 2ND EXP
CLA in the form of LutalinTM (BASF Corporation), contains 60% CLA, (30% cis-9, trans-11 i 30% trans-10, cis-12 isomers in the 1:1 ratio). We used Swedish Landrace porkers, and the CLA oil was added to their feed during the last 45 days of fattening (from day 130 to day 175), each animal in the test group was given 15 g of CLA oil on average a day.
CLA affects the composition of meat FA, carcass conformation, width of subcutaneous fat, and the technological, sensory and nutritional quality of meat. CLA have a functional effect, i.e. anticancer and anti-atherogenic effect; positively affect the immune system, metabolism of lipids, diabetes and obesity.
INCREASING NUTRITIONAL AND FUNCTIONAL VALUE OF MEAT - INDIRECT ACTIVITIES 2ND EXP
Table 2. Effects of CLA addition on fatty acid composition of M. gluteus medius
Control CLA nd6 SFA 40,24 2,84 UFA 59,77 1,84 MUFA 51,67 2,42 PUFA 8,11 0,88 -6 7, 67 1,08 -3 0,44 0,12 -6/-3 17,45 2,51
Male porkers Female porkers Test group p Control Test group 0,27 0,02 *** (0,001) nd 0,29 0,03 42,51 3,75 *** (0,001) 40,33 2,95 43,88 2,86 57,48 2,75 *** (0,002) 59,68 3,95 56,11 2,55 50,81 2,01 * (0,029) 50,15 4,65 47,67 2,62 6,68 1,13 * (0,043) 9,52 1,70 8,45 1,57 6,00 1,12 * (0,020) 9,00 0,69 7,67 1,57 0,42 0,21 ns (0,852) 0,52 0,11 0,50 0,15 14,29 1,34 ** (0,008) 17,32 1,91 15,65 2,24
p *** (0,001) *** (0,001) *** (0,001) *** (0,001) ns (0,092) * (0,032) ns (0,782) * (0,015)
considerably more favourable -6/-3 ratio increased content of the CLA in meat
INCREASING NUTRITIONAL AND FUNCTIONAL VALUE OF MEAT - DIRECT ACTIVITIES

Change in the profile of FA by adding functional components directly into the product. Enhancing the lipid content: fish and plant oils (linseed, rapeseed, hemp oil) with a high -3 FA content to substitute one part of fatty tissue. However, the high level of unsaturated fatty acids made the products more susceptible to lipid oxidation. Oil can be pre-treated to produce a more stable product and in this sense pre-emulsification and encapsulation of oil can be applied.

In the third experiment, we used linseed oil pre-emulsified with soy protein isolate in the 5:5:1 (water:oil:SPI) ratio. The oil was added in the mixture for dry fermented sausages in the amount of 5%, 7% and 9%. Bearing in mind that fat contributes to the colour, texture and flavour of fermented sausages, the addition of these oils makes sense only if the sensory quality is either not altered or slightly changed, because otherwise the acceptability of a product would be reduced.

Figure 5: PUFA -3 content in dry fermented sausages (Kcontrol; IS55% oil; IS77% oil; IS99% oil)
(% of total FA)
Figure 6: -6/-3 ratio in dry ferment sausages (Kcontrol; IS55% oil; IS77% oil; IS99% oil)
30.000 27.020
16.00 14.00 12.00 10.30 10.00 8.00 6.00 4.00 2.00 0.00 K IS5 IS7 7.54
14.50 25.000
20.000
15.000
10.000
5.000 0.46 IS9 0.000 K IS5 IS7 IS9 1.795 1.357 1.033
the share of -3 fatty acids can be greatly increased, i.e. the daily need for -3 fatty acids can be secured by consuming no more than 30 g of IS5
The addition of linseed oil (Figure 6) also has a significant effect of the reduction of the -6/-3 ratio to ideal values
CONCLUSION
Extruded linseed in animal feed can considerably enhance the FA composition of pork and chicken meat. The addition of the CLA resulted in significant increase in the CLA and a better -6/-3 ratio. The largest changes in the FA composition can be achieved through direct addition of oil into products.
Research
was financed by the Ministry of Education, Science and and Technological Development, Republic of Serbia projects III-46009 and TR-31081.
THANK YOU

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1 University

MEAT AND MEAT PRODUCTS NUTRITIONAL

MEAT AND MEAT PRODUCTS NUTRITIONAL

MEAT AND MEAT PRODUCTS IMPROVING

INCREASING NUTRITIONAL AND FUNCTIONAL VALUE OF MEAT - INDIRECT ACTIVITIES

30.41% 41.80% 27.21% 0.90 25.27% 1.96% 13.05

9.94 % 21.74% 68.31% 6.87 15.23% 53.08% 0.29

> 0.4 1.6 g/day <4

*control group (average male and female)

INCREASING NUTRITIONAL AND FUNCTIONAL VALUE OF MEAT - INDIRECT ACTIVITIES 1ST

Figure 2: -6/-3 group ration in loin meat of pigs

Figure 4: -6/-3 group ratio in chicken leg meat

4.00 CG 3.00 2.08 2.00 1.85 EG

8.00 6.00 5.33 5.77

INCREASING NUTRITIONAL AND FUNCTIONAL VALUE OF MEAT - DIRECT ACTIVITIES

INCREASING NUTRITIONAL AND FUNCTIONAL VALUE OF MEAT - DIRECT ACTIVITIES

INCREASING NUTRITIONAL AND FUNCTIONAL VALUE OF MEAT - DIRECT ACTIVITIES

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