Furthermore, natural antioxidants represent a good candidate in this respect because they are also well accepted by the consumers since they are considered safe. Recently, the interest of food processing industries in the use of natural antioxidants rather than synthetic counterparts was increased, for either low environmental impact or economic reasons. Antioxidant molecules can be added to feed or introduced directly into the final product to control and reduce the beginning of the oxidative process. It is essential to preserve the quality and the safety of meat and dairy products by attenuating oxidative deterioration. This nutritional strategy has been associated with an increase in lipoperoxidation.

There is a growing interest in producing healthier animal products with a higher ratio of polyunsaturated (PUFA) to saturated fatty acids by modulation of animal’s diet. However, the inclusion of agro-industrial by-products rich in polyphenols, in animal feed, represents an innovative and alternative source of antioxidants as well as being useful in reducing environmental and economic impact. It cannot be ruled out that different compounds or amounts of polyphenols may lead to different results. From this review emerges that polyphenols play an important, though not always clear, role in the quality of meat and meat products, milk and dairy products.

The second part offers an overview of the effects of polyphenols either supplemented to the diet of monogastric and ruminants or added directly to meat and dairy products on the physicochemical and sensorial properties of the product. The first part of the review highlights the occurrence, bioavailability, and the role of polyphenols in food-producing animals that, especially in intensive systems, are exposed to stressful situations in which oxidation plays a crucial role. Natural antioxidants such as polyphenols represent a good candidate in this respect. For this reason, it is essential to attenuate oxidative deterioration in the derived products. The growing interest in producing healthier animal products with a higher ratio of polyunsaturated to saturated fatty acids, is associated with an increase in lipoperoxidation.

Lotus seed paste nutrition