In vitro and in vivo digestion of red cured cooked meat: oxidation, intestinal microbiota and fecal metabolites. rat gut metagenome

Rats were fed a diet of cooked chicken- or beef-lard minces, either or not cured, for three weeks. Beef, compared to chicken, consumption increased lipid oxidation during digestion, and gut protein fermentation (cecal iso-butyrate, (iso-)valerate, and fecal indole, cresol), but oxidative stress and inflammation were generally not affected. Cured, in comparison to fresh, meat consumption increased stomach protein carbonylation, colonic Ruminococcaceae relative abundances and cecal propionate, whereas it decreased cecal butyrate, fecal phenol and dimethyl disulfide levels. Fecal acetaldehyde and diacetyl levels were increased in beef-fed rats, and fecal carbon disulfide was increased by beef consumption, as well as by curing meat consumption.