Effect of Selenium-Enriched Yeast Supplementation on Microbial Spoilage and Lambs’ Meat Quality during Shelf Life

Subject Areas :

G.   Velázquez-Garduño ¹ (Universidad Tecnológica del Valle de Toluca, Toluca, México)
M.D.   Mariezcurrena-Berasain ² (Instituto Literario 100 Ote)
M.A.   Mariezcurrena-Berasain ³ (Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Toluca, México)
E.D.   Archundia-Velarde ⁴ (Universidad Tecnológica del Valle de Toluca, Toluca, México)
D.   Giron-Orozco ⁵ (Facultad de Ciencias Agrícolas, Universidad Autónoma del Estado de México, Toluca, México)

Received: 2023-10-13 Accepted : 2024-01-26 Published : 2024-03-01

Keywords: lambs, meat color, microbial growth, storage period,

Abstract :

The aim of the current research was to evaluate the effect of selenium-enriched yeast supplementation on microbial spoilage and the biochemical quality of lamb meat during shelf life. Nine Pelibuey lambs (Ovis aries) were randomly assigned to one of three treatments: a control without selenium supplementation (T1), and two supplemented with selenium enriched yeast (Saccharomyces cerevisiae Selyeast 3000TM enriched yeast, LFA Lesaffre) with either 0.35 mg/kg (T2) or 0.60 mg/kg of selenium (T3), respectively, for 60 days. Microbiological spoilage and biochemical characteristics were evaluated during 0, 3, 6, and 9 days post-slaughter under refrigeration conditions (4 ˚C). Immediately after slaughter, no significant differences were found in aerobic plate count, fecal coliforms count, psychrophiles, pH, a* (Redness), and b* (Yellowness) among treatments. However, statistical differences (P<0.05) were observed within treatments in Psychro-philic, pH, L*(Lightness), and b* along the storage period; pH values decreased in all groups during stor-age, nevertheless higher doses of Se kept the highest pH values by the end of the observation period. As expected, there was a significant positive high correlation between day and b* (rxy=0.83; P<0.001), and a negative high correlation between pH and b* (rxy=-0.82; P<0.001). Selenium antioxidant and antimicrobial effect on meat did not result as expected and it’s hypothesized that an extreme care of animal and meat sanitary manipulation minimized its effect.

References:

Arbiza A.S.I. and Tron J.L. (2008). Factores que determinan el consumo de carne ovina en México 1. Rev. Borrego. 50, 457-460.

Bai X., Li F., Li F. and Guo L. (2022). Different dietary sources of selenium alter meat quality, shelf life, selenium deposition, and antioxidant status in Hu lambs. Meat Sci. 194, 108961-108970.

Brewer S.J., Wilsol J.E. and McKeith F. (2002). The effect of pig genetics and palatability, colorant physical characteristics of fresh loin chops. Meat Sci. 61, 249-256.

Dave D. and Ghaly A.E. (2011). Meat spoilage mechanisms and preservation techniques: A critical review. Am. J. Agric. Biol. Sci. 4, 486-510.

Djenane D., Sánchez-Escalante A., Beltrán J. and Roncales P. (2003). Extension of the shelf life of beef steaks packaged in a modified atmosphere by treatment with rosemary and dis-played under UV-free lighting. Meat Sci. 64, 417-426.

Ellis D.I. and Goodacre R. (2001). Rapid and quantitative detec-tion on microbial spoilage of muscle foods: Current and future trends. Trends Food Sci. Technol. 12(11), 414-424.

FASS. (2010). Federation of Animas Sciences Society: Guide for the care and Use of Agricultural Animals in Research and Teaching. Champaign, Illinois. Available at: https://www.fass.org/images/science pol-icy/Ag_Guide_3rd_ed.pdf. Accessed Dec, 2012.
Grashorn M.A. (2007). Functionality of poultry meat. J. Appl. Poult. Res. 16, 99-106.

Honikel K.O. (1998). Reference Methods for the assessment on physical characteristics of meat. Meat Sci. 49(4), 447-457.

Kalhotka L., Juzl M., Plevová S. and Villagomez G.M.G. (2013). Dynamic changes of selected microbiological and physical pa-rameters in fresh jointed beef. MASO Int. J. Food Sci. Tech-nol. 1, 23-31.

Lawrie R.A. (2006). Lawrie’s Meat Science. CRC, Boca Raton. Available at: https://ubblab.weebly.com/uploads/4/7/4/6/47469791/lawries_ meat_science.pdf. Accesed Dec. 2012.

Mancini R.A. and Hunt M.C. (2005). Current research in meat color. Meat Sci. 71(1), 100-121.

Mariezcurrena M.D., Salem A.Z.M., Tepichín C., Rubio M.S. and Mariezcurrena M.A. (2013). Physical, chemical and sensory factors of Mexican and New Zealand sheep meat commercial-ized in Central of Mexico. African J. Agric. Res. 8(28), 3710-3715.

Meadus W.J. and MacInnis R. (2000). Testing for the RN - gene in retail pork chops. Meat Sci. 54(3), 231-237.

NF V08-060 (1996). Microbiology of Food and Animal Feedings Stuffs. Enumeration of thermotolerant coliforms by colony-count technique at 44 °C. Routine method. Association Fran-çaise de Normalisation.

NOM-009-ZOO. (1994). Norma Oficial Mexicana Bienes y Servi-cios. Proceso sanitario de la carne. Diario Oficial de la Fed-eración, México.

NOM-092-SSA1 (1994). Norma Oficial Mexicana. Bienes y Ser-vicios. Método para la cuenta de bacterias aerobias en placa. Diario Oficial de la Federación, México.

NOM-110-SSA1 (1994). Norma Oficial Mexicana. Bienes y Ser-vicios. Preparación y Dilución de Muestras de Alimentos para su Análisis Microbiológico. Diario Oficial de la Federación, México.

NOM-033-ZOO (1995). Norma Oficial Mexicana. Sacrificio Hu-manitario de los Animales Domésticos y Silvestres. Diario Oficial de la Federación, México.

NRC. (2007). Nutrient Requirements: Sheep, Goats, Cervids, and New World Camelids. National Academy Press, Washington, DC, USA.
Pivinch H., Erdam J.E., Collins T.D. and Robert G. (1975). Microbiological standards for meat in Canada. J. Milk Food. Technol. 38, 638-340.

Ponce A.E., Braña V.D., López H.L. and Delgado S.E. (2013). Aspectos microbiológicos como indicadores de frescura de la carne. Evaluación de la frescura de la carne. Rev. Mexicana Cienc. Agric. 1, 10-23.

Radha Krishnan K., Babuskin S., Azhagu S.B.P., Sasikala M., Sabina K., Archana G., Sivarajan M. and Sukumar M. (2014). Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat. Int. J. Food Micro-biol. 171, 32-40.

Ray B. and Bhunia A. (2008). Fundamental Food Microbiology. CRC, Boca Raton, Florida, United States.

Ripoll G., Joy M. and Muñoz F. (2011). Use of dietary vitamin E and selenium (Se) to increase the shelf life of modified atmos-phere packaged light lamb meat. Meat Sci. 87, 88-93.

Vasut M.D.R. (2009). Food contamination with psychrophilic bacteria. Lucr. Stiinţ. Ser. Med. Vet. 42(2), 325-330.

Vignola G., Lambertini L., Mazzone G., Giammarco M., Tassinari M., Martelli G. and Bertin G. (2009). Effects of selenium source and level of supplementation on the performance and meat quality of lambs. Meat Sci. 81, 678-685.

Yanian Z., Suzhen Z., Xuepeng W., Chunyang W. and Fuchang L. (2011). The effect of dietary selenium levels on growth per-formance, antioxidant capacity and glutathione peroxidase (GSHPx1) m RNA expression in growing meat rabbits. Anim. Feed Sci. Technol. 169, 259-264.

Zhang S., Xie Y., Li M., Yang H., Li S., Li J., Xu Q., Yang W. and Jiang S. (2020). Effects of different selenium sources on meat quality and shelf life of fattening pigs. Animals. 10(4), 615-624.