Sex analysis is not widely considered as variable into food research, even though the effect of sex on meat composition is sometimes reported. To foster excellence and social innovation in research and project design, the inclusion of gender as a variable could represent a key strategy. In the present preliminary research work, 8 weaned Segureña lambs with 13±1 kg of live weight were fed on a basal diet ad libitum with the corresponding fattening feed until they reached a live weight of 24±1 kg (50 ± 8 days). Minced meat samples from lamb thigh (about 20 g) were used to obtain hamburger patties, which were cooked on a electric hot plate until the internal temperature reached 72 °C. The content of lipid and cholesterol oxidation products (peroxide value (PV), thiobarbituric acid reactive substances (TBARs), oxysterols (COPs)) was investigated as related to gender (male and female). Principal component analysis (PCA) was carried out to better understand the impact of gender on the variability of meat oxidation results. Male meat samples were completely separated from female ones, showing a higher correlation with the cholesterol content. Regarding its products of oxidation, male meat samples were more characterized by their COPs content, except for 7α-hydroxycholesterol; on the other hand, the female meat samples were more correlated to PV, TBARs and oxidized cholesterol ratio. On the basis of these preliminary results, the gender variable could explain some differences in food research; however, a deeper investigation should be carried out, to consider possible effects and/or interactions with feeding and its eventual antioxidant supplementation.

Sex approach on lipid and cholesterol oxidation research in lamb meat / Cardenia, V.; Ortuno Casanova, J.; Inchingolo, R.; Gallina Toschi, T.; Banos Arias, S.; Rodriguez Estrada, M.T.. - STAMPA. - (2016).

Sex approach on lipid and cholesterol oxidation research in lamb meat

CARDENIA, VLADIMIRO;INCHINGOLO, RAFFAELLA;GALLINA TOSCHI, TULLIA;RODRIGUEZ ESTRADA, MARIA TERESA
2016

Abstract

Sex analysis is not widely considered as variable into food research, even though the effect of sex on meat composition is sometimes reported. To foster excellence and social innovation in research and project design, the inclusion of gender as a variable could represent a key strategy. In the present preliminary research work, 8 weaned Segureña lambs with 13±1 kg of live weight were fed on a basal diet ad libitum with the corresponding fattening feed until they reached a live weight of 24±1 kg (50 ± 8 days). Minced meat samples from lamb thigh (about 20 g) were used to obtain hamburger patties, which were cooked on a electric hot plate until the internal temperature reached 72 °C. The content of lipid and cholesterol oxidation products (peroxide value (PV), thiobarbituric acid reactive substances (TBARs), oxysterols (COPs)) was investigated as related to gender (male and female). Principal component analysis (PCA) was carried out to better understand the impact of gender on the variability of meat oxidation results. Male meat samples were completely separated from female ones, showing a higher correlation with the cholesterol content. Regarding its products of oxidation, male meat samples were more characterized by their COPs content, except for 7α-hydroxycholesterol; on the other hand, the female meat samples were more correlated to PV, TBARs and oxidized cholesterol ratio. On the basis of these preliminary results, the gender variable could explain some differences in food research; however, a deeper investigation should be carried out, to consider possible effects and/or interactions with feeding and its eventual antioxidant supplementation.
2016
Sex approach on lipid and cholesterol oxidation research in lamb meat / Cardenia, V.; Ortuno Casanova, J.; Inchingolo, R.; Gallina Toschi, T.; Banos Arias, S.; Rodriguez Estrada, M.T.. - STAMPA. - (2016).
Cardenia, V.; Ortuno Casanova, J.; Inchingolo, R.; Gallina Toschi, T.; Banos Arias, S.; Rodriguez Estrada, M.T.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/596373
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