Amino Acid Composition Of Meat Research Articles

Amino acid composition of meat of domestic reindeer of the Chukchi breed in the tundra zone of the Republic of Sakha (Yakutia)

Amino acid composition of meat of domestic reindeer of the Chukchi breed in the tundra zone of the Republic of Sakha (Yakutia)

Improving meat qualities of pigs after deworming against ascariasis with administered glycyrrhizic acid

The present paper describes the effect of glycyrrhizic acid contained in licorice roots on the quality of pork produced. The study uses advanced research methods as ion-exchange chromatography, inductively coupled plasma mass spectrometry, drying of an average sample of muscle, and pressing method. The paper set out to investigate the effect of glycyrrhizic acid on the pig meat quality after deworming. Of particular concern is the animal body restoration after deworming that results in metabolic disorders. The nutrient content of meat reduces, the output of bones and tendons rises. This is the first report on the use of glycyrrhizic acid to increase the meat quality of pigs after deworming. The findings from this study indicated higher pork quality resulted from a favorable effect of GA on the chemical and amino acid composition of meat. The resulting data demonstrated that glycyrrhizic acid in the piglets’ diet had a beneficial effect on the biochemical processes in their body. The main scientific provisions of this paper and its findings have several practical implications for veterinary specialists. They can also be recommended for the educational process. Another possible implication is the development of new drugs, methods, and treatment plans.

Количественные и качественные показатели мясной продуктивности молодняка овец горьковской породы в зависимости от возраста убоя

The article presents experimental data on quan‑ titative and qualitative indicators of meat productivity of young sheep of the Gorky breed, depending on slaughter at the age of 6, 7 and 8.5 months: live and slaughter weight, carcass weight and yield, slaughter yield, chemical and amino acid composition of meat, protein-quality indicator (BCP).

Protein-vitamin flour from wheat bran enriched with phytase in the diet of quails

The results of the experiment on the use of fractionated protein-vitamin wheat bran flour (pure and mixed with enzyme preparation produced under Feedbest® trade mark) with particle size 140 microns in the ration of growing quails are presented. The experiment lasting 60 days was conducted according to the generally accepted methodology on quails of the Japanese breed. For the experiment, three similar groups of 80 birds each (one control and two experimental) were formed at one day of age. All groups received a basic diet prepared taking into account the age and physiological characteristics of quails. In the diet of young animals of the 1st and 2nd experimental groups a part of wheat (7%) mixed fodder was replaced by wheat protein-vitamin flour (particle size 140 microns). The quails of the 2nd experimental group were fed protein-vitamin meal with the enzyme preparation Feedbest® P5000 GT designed to increase the bioavailability of phosphorus, mineral elements and amino acids from components of feed for poultry and pigs. The birds were kept in a cage battery under the required microclimate conditions. The effect of feeding experimental additives on the safety of chickens, the intensity of their growth, meat productivity, chemical and amino acid composition of meat (minced meat), hematological parameters was studied. Introduction of protein-vitamin wheat bran meal pure and enzyme preparation Feedbest® P5000 GT into quail mixed fodder increased bird survival by 3.01 %, average daily gain of live weight by 3.09 and 3.44% with almost equal feed expenses per unit production. The fat, calcium and phosphorus content in the meat of poultry fed with wheat bran flour containing phytase increased by 1.17, 1.13 and 1.17 times, respectively. The concentration of calcium and phosphorus in the meat of quail that received flour without enzyme preparation was 1.2 and 1.1 times lower than that of their counterparts that consumed flour with phytase. Biochemical blood parameters of all the experimental chickens remained within the physiological norm.

ВЛИЯНИЕ КОРМОВОЙ ПОЛИФУНКЦИОНАЛЬНОЙ БИОДОБАВКИ НА ПРОДУКТИВНОСТЬ ПЕРЕПЕЛОВ

The research tasks has been to study feed diets developed effect on quail meat performance and poultry meat veterinary and sanitary evaluation after these feed usage. Feed bioadditive usage has been established to effect positively on quail performance and poultry meat amino acid composition.

Amino-Acid Composition of Meat Produced by Ram Lambs of the Dagestan Mountain Breed and Their Crosses

Amino-Acid Composition of Meat Produced by Ram Lambs of the Dagestan Mountain Breed and Their Crosses

Research of the overall chemical and amino acid composition of meat from young animals of new sheep genotypes

The paper presents the results of the investigation of the overall chemical composition (mass fraction of moisture, fat, protein and ash) and the amino acid composition of mutton from the experimental animals of new genotypes: Sovetsky Merino x Dzhalginsky Merino and Sovetsky Merino x Stavropolsky breed. As a control, meat of purebred Sovetsky Merino was studied. The experimental and control rams were slaughtered at the age of 8 months by the conventional technology. Meat samples for laboratory examination were taken a day after slaughter. The results of the analysis of the overall chemical composition showed that lamb meat of new genotypes had lower moisture content and higher content of fat and protein compared to the control. Analysis of the amino acid composition of meat proteins of genotypes Sovetsky Merino x Dzhalginsky Merino and Sovetsky Merino x Stavropolsky breed revealed lower content of essential amino acids compared to the control. Comparison of amino acid scores showed that the amino acid composition of meat proteins from the experimental animals was limited by valine and lysine, respectively. It was concluded by the results of the investigations of the amino acid composition of proteins that the biological full value of proteins of mutton from new genotypes was 22.9% and 30.3% lower than that of the control.

Comparative Analysis of Rabbit Meat Quality when Using Modular Raising Technologies and Eco-Farm

The nutritional value and organoleptic evaluation of rabbit showed that the meat of rabbits raised on the eco-farm and in the modular rabbit house did not differ from each other and had the best nutritional and biochemical qualities, indicating the prospects of using modular farms to produce high quality products. A high percentage of fresh meat yield was found – 53.6 and 53.9% in rabbits raised in the module and on the eco-farm. Rabbit carcasses from the module had more fat by 1.1% and slightly enlarged kidneys due to the peculiarity of the equipment. Changes in the chemical composition – a slight increase in moisture and fat content (by 0.2%) in the meat, which was obtained by raising in the modular rabbit house compared to the meat of rabbits raised on the eco-farm – were founded. At the same time there was 0.3% less protein and 0.1% less sol. In general, the difference in chemical composition was insignificant, which indicated the identity of the analyzed samples. The organoleptic characteristics of rabbit meat in the carcass at slaughter and after heat treatment were studied. Muscle consistency was dense, elastic, when pressed the formed hole was quickly leveled; fat was dense. The aroma was specific for fresh meat. All samples taken from sampling of “Hy-plus” hybrid rabbits raised in the modular rabbit house and those raised on the eco-farm had the highest scores. The studied samples by organoleptic evaluation did not differ from each other and corresponded to high quality rabbit. Carcasses of hybrids in the experimental groups had a high content of saturated, monounsaturated and polyunsaturated fatty acids and the lowest content of cholesterol (0.04 g/100 g). The difference between the amino acid composition of meat and the lipid composition of fat in the study groups was insignificant

Effect of Sauropus androgynus Leaf Extract and Fish Oil Plus Vitamin E on Performance, Carcass Quality, and Meat Amino Acid Composition in Broiler Chickens

ABSTRACT. This study aimed to evaluate the effect of Sauropus androgynus leaf extract (SALE), lemuru fish oil and vitamin E supplementation on performance, carcass quality, and amino acid composition of broiler meat. One hundred and ninety-five broilers aged 21 days were distributed into 13 groups as follows: broilers were fed diet with 0.5% commercial supplement feed (P0), 10 g/kg SALE plus 1% lemuru fish oil (LFO) (P1), 10 g SALE/kg and LFO 1% plus 60 mg vitamin E (P2), 10 g SALE/kg and LFO 2% (P3), 10 g SALE/kg and LFO 2% plus 60 mg vitamin E (P4), 10 g SALE/kg and LFO 3% (P5), 10 g SALE/kg and LFO 3% plus 60 mg vitamin E (P6), 18 g SALE/kg and LFO 1% (P7), 18 SALE g/kg and LFO 1 % plus 60 mg vitamin E (P8), 18 g SALE/kg and FLO 2% (P9), 18 SALE g/kg and FLO 2% plus vitamin E (P10), 18 g SALE/kg and LFO 3% (P11 ), and 18 g SALE/kg and LFO 3% plus 60 mg vitamin E. The variables measured were performance, carcass quality, organoleptic properties, protein and amino acid composition of meats. The experimental results showed that the treatment had no significant effect (P 0.05) on body weight, feed consumption, feed conversion ratio, carcass weight, meat color, meat odor, meat taste, and cooking losses. However, the treatment had a significant effect (P 0.05) on carcass color, spleen weight, and protein content. In addition, the treatment also changes the amino acid composition of the meat. In conclusion, supplementation of 18 g SALE/kg diet, 3% LFO plus vitamin E resulted in meat with the highest protein and amino acid content. (Pengaruh ekstrak daun katuk, minyak ikan plus vitamin E terhadap performa, kualitas karkas, dan komposisi asam amino pada broiler) ABSTRAK. Penelitian ini bertujuan untuk mengevaluasi pengaruh suplementasi ekstrak daun katuk (EDK), minyak ikan lemuru, dan vitamin E terhadap performa, kualitas karkas, dan komposisi asam amino daging broiler. Seratus sembilan puluh lima ekor broiler umur 21 hari didistribusikan ke dalam 13 kelompok sebagai berikut: broiler diberi pakan mengandung 0,5% pakan imbuhan komersial (P0), 10 g/kg EDK plus 1% minyak lemuru (MIL) (P1), EDK 10 g/kg dan MIL 1% plus 60 mg vitamin E (P2), EDK 10 g/kg dan MIL 2% (P3), EDK 10 g/kg dan MIL 2% plus 60 mg vitamin E (P4), EDK 10 g/kg dan MIL 3% (P5), EDK 10 g/kg dan MIL 3% plus 60 mg vitamin E (P6), EDK 18 g/kg dan MIL 1% (P7), EDK 18 g/kg dan MIL 1% plus 60 mg vitamin E (P8), EDK 18 g/kg dan MIL 2% (P9), EDK 18 g/kg dan MIL 2% plus vitamin E (P10), EDK 18 g/kg dan MIL 3% (P11), dan EDK 18 g/kg dan MIL 3% plus 60 mg vitamin E. Variabel yang diukur adalah performa, kualitas karkas, dan sifat organoleptik, protein dan komposisi asam amino daging. Hasil penelitian menunjukkan bahwa perlakuan berpengaruh tidak nyata (P0,05) terhadap berat badan, konsumsi pakan, konversi pakan, berat karkas, warna daging, bau daging, rasa daging, dan susut masak. Akan tetapi perlakuan berpengaruh nyata (P0,05) terhadap warna karkas, berat limfa, kadar protein. Selain itu, perlakuan juga mengubah komposisi asam amino daging. Kesimpulannya, suplementasi 18 g EDK/kg pakan, 3% MIL plus vitamin E menghasilkan daging dengan kandungan protein dan asam amino tertinggi.

OF THE LONGEST BACK MUSCLE OF KEMEROVO PIGS AND THEIR CROSSBREEDS WITH COMMERCIAL BREEDS

The results of the assessment of the amino acid profile of the longest muscle of the back of the Kemerovo breed of pigs and its two-breed and three-breed crosses with commercial breeds are presented. The largest amount of amino acids is found in the meat of purebred animals in comparison with two- and threebreed animals. In terms of the content of such amino acids as phenylalanine, aspartic acid, serine, glutamic acid, purebred animals significantly exceeded hybrids. It was shown that the studied groups of animals for all amino acids exceeded the FAO reference values, with the exception of lysine. The influence of gender on the amino acid composition of meat in purebred animals was revealed, since boars significantly exceeded pigs in 8 amino acids out of 17 studied. Reliable correlation coefficients were established between the content of a number of amino acids in meat samples, which coincide in all groups of pigs.

Increasing amino-acid score of chopped semi-finished products

In today’s world diseases of alimentary etiology are common. They occur when there is insufficient intake of important essential substances, that include amino acids. Lack of essential amino acids can lead to serious disruptions in vital functions of body. Therefore, development of food products, balanced in amino acid composition, is the most important technological task of food production. Semi-finished products are one of the food groups, that in great demand among the general population. Therefore, these foods are often enriched with disease-preventing nutrients. In addition, creation of products with specified properties allows to reduce cost price due to introducing cheap plant materials into the product. The article provides data on effect of milk thistle powder and flaxseed flour on amino acid composition of meat stuffed chopped semi-finished products. Calculation of parameters of amino acid score and amino acid index in the products is presented. The results of organoleptic evaluation of experimental samples are also presented. During the study, mass fractions of proteins, fats and carbohydrates were determined. Organoleptic evaluation was carried out and energy value of each sample was calculated. Based on obtained data, a comparison was made between control sample and experimental samples in all parameters. In addition, it was found that a test sample containing milk thistle powder is capable of increasing protein content, as well as increasing amino acid index and amino acid score of the product.

ОСОБЕННОСТИ АМИНОКИСЛОТНОГО СОСТАВА МЯСА ОВЕЦ ЭДИЛЬБАЕВСКОЙ ПОРОДЫ НОВОГО «ПОВОЛЖСКОГО» ТИПА

The article presents the results of the analysis of the amino acid composition of meat obtained from different types of Edilbay sheep, identifies the advantages of the new «Povolzhsky» type and draws conclusions about the effectiveness of breeding work in LLC «Edilbay»

Study of effects of fipronil and fipronil sulphone on meat nutritional quality and validation of confirmatory GC‐MS/MS method for their analysis

AbstractThe aim of this study was to validate the method for detection and quantification of fipronil and fipronil sulphone in meat products and study the effects of these pollutants on meat nutritional quality. The determination coefficients (R2) of the analytes were 0.999, while intra‐laboratory CV% for repeatability and reproducibility ranged from 0.83% to 19.19%. Meat nutritional quality was assessed before and after the addition of analytes in meat samples. Both total and essential amino acids in meat decreased (P < 0.001) with increasing levels of added analytes, suggesting their detrimental effect on meat amino acid composition. The amino acid composition of meat did not show an univocal behaviour as consequence of fipronil and fipronil sulphone addition. In particular, aspartate, glutamate, arginine (P < 0.05), threonine, alanine, lysine and proline (P < 0.001) showed a significant decrease with increasing levels of added analytes, while serine (P < 0.001) evidenced an opposite trend.

БЕЗОПАСНОСТЬ ПРОДУКТОВ УБОЯ ЦЕСАРОК ПРИ ПРИМЕНЕНИИ БЕЛКОВЫХ ГИДРОЛИЗАТОВ

The quality and safety of poultry products for consumers is one of the main indicators. The concept of «quality of food» includes indicators of usefulness (nutritional and biological value), good quality and harmlessness. The biological value of the product is determined by the quality of protein components, their amino acid composition and expressed by the degree of nitrogen retention of food in the body of growing animals [1]. This article presents materials on the study of the effect of Abiopeptid and Ferropeptid protein hydrolysates on the amino acid composition of meat, the content of macro- and microelements in it, the relative biological value of meat, and also on safety indicators.

Comparative characteristics of amino acid composition of meat of crossbred and purebred young stock rabbits

The contents of the essential and nonessential amino acids in meat of the crossbred (White Giant × Soviet Chinchilla × Californian) and purebred (White Giant and Soviet Chinchilla) young stock rabbits are analyzed. The age-associated tendencies to both increasing and decreasing the essential amino acid contents have been ascertained in the crossbred rabbits and the purebred animals, respectively. The highest increase in the value for meat protein quality was registered in the crossbred young stock animals (20.7%) aged 77 to 90 days, while the lowest rise for the item was recorded in the White Giant peers (1.5%). The essential amino acid contents in the boneless carcasses of the crossbred young stock animals compared to the White Giant and the Soviet Chinchilla young-stock rabbits at the age of 77 days were 5.9 g or 6.5% and 9.3 g or 10.6% higher, respectively; with respect to the 90-day-old animals, the values comprised 9.9 g or 9.2% and 18.3 g or 18.5%, respectively.

닭고기의 성분조성에 미치는 감귤껍질 급여의 영향

본 연구는 감귤껍질 첨가 사료를 급여한 닭고기의 성분조성을 검토하기 위하여 실시하였다. 닭고기는 초기, 중기 및 후기 모두 감귤껍질을 첨가하지 않은 육계용 배합사료로 사육한 CP-0, 그리고 초기(1<TEX>${\sim}$</TEX>9일), 중기(10<TEX>${\sim}$</TEX>24일) 및 후기(25<TEX>${\sim}$</TEX>36일) 사료에 감귤껍질을 각각 1.0%, 1.5% 및 2.0%를 첨가하여 급여한 CP-1으로 구분하였다. 일반성분 및 열량은 감귤껍질 급여의 영향이 없었으나 콜레스테롤 함량은 CP-0 보다 CP-1이 유의하게 낮았다 (p<0.05). K, P 및 ca는 CP-1이 CP-0보다 함량이 높았으나 Na 및 Mg는 CP-0 및 CP-1 사이에 유의한 차이가 없었다. 비타민 A, xanthophyll, <TEX>${\beta}$</TEX>-carotene, hesperidin 및 naringin은 감귤껍질 급여의 영향이 없었지만 비타민 <TEX>$B_1$</TEX> 및 <TEX>$B_2$</TEX>는 감귤껍질을 급여한 닭고기가 유의하게 높았다(p<0.05). 아미노산 조성은 CP-0 및 CP-1 사이에 유의한 차이가 없었으며, 대부분의 유리아미노산도 유의한 차이가 없었으나 유리아미노산 중 L-glutamic acid는 CP-0가 CP-1보다 높았고, DL-<TEX>${\beta}$</TEX>-amino isobutyric acid는 CP-1이 더 높았다(p<0.05). 그리고 지방산 조성은 CP-0와 CP-1 사이에 유의한 차이가 없었다. In this study, the effects of feeding citrus peel on the nutritional composition of chicken meat were investigated. The samples consisted of chicken meats provided with only feed for laying hens without citrus peel (CP-0), and chicken meats fed with 1.0%, 1.5% and 2.0% citrus peel during the starter (initial period feed; 1<TEX>${\sim}$</TEX>9th day), the grower (middle period feed; 10<TEX>${\sim}$</TEX>24th day), and the finisher (latter period feed; 25<TEX>${\sim}$</TEX>36th day), respectively. There was no significant difference between CP-0 and CP-1 regardless of feeding citrus peel in terms of chicken's moisture, protein, fat, ash or caloric content. The cholesterol content was significantly lower in the CP-1 chicken meats than in the CP-0 chicken meats (p<0.05). The K P and Ca contents were significantly higher in the CP-1 chicken meats than in the CP-0 chicken meats (p<0.05), but there were no significant differences between CP-0 and CP-1, regardless of feeding citrus peet in terms of chicken meat's Na and Mg. There were no significant differences between CP-o and CP-1 regardless of feeding citrus peet in terms of chicken meat's vitamin A, xanthophyll, <TEX>${\beta}$</TEX>-carotene, hesperidin or naringin, but vitamins <TEX>$B_1$</TEX> and <TEX>$B_2$</TEX> were significantly higher in the CP-1 chicken meats than in the CP-0 chicken meats (p<0.05). There were no significant differences between CP-0 and CP-1 regardless of feeding citrus peet in terms of chicken meat's amino acid composition - most of free amino acids and fatty acid composition - but L-glutamic acid was significantly higher in the CP-0 chicken meats than in the CP-1 chicken meats, and the DL-<TEX>${\beta}$</TEX>-amino isobutyric acid was significantly higher in the CP-1 chicken meats than in the CP-0 chicken meats (p<0.05).

Amino acid composition of meat obtained from layer hens with mallophagosis treated with Delcid

Meat of hens with mallophagosis analyzed one, three, and six days after treatment with 0.04% Delcid spray was found to be of high biological value.

The amino acid composition of meat and bone meals and its predictability

The amino acid composition of meat and bone meals and its predictability

Amino acid composition of meat, fatty acid composition of fat and content of some chemical elements in the tissues of male lambs fed monensin or lasalocid

Tissues of slaughtered male lambs fed for 56 days on a feed mixture, supplemented with either monensin or lasalocid, were analysed and compared with tissues of control lambs fed similarly but without ionophore supplement. The analyses carried out were for the amino acid composition of meat, fatty acid composition of intramuscular and perirenal fat, and for some chemical elements in meat, liver and kidneys. In meat of both supplemented groups of lambs a significant increase in tyrosine was observed. In the fat tissues of monensin-fed lambs a higher proportion of odd-carbon acid (heptadecanoic acid) was observed; differences in some other fatty acids among the groups were also found. Some significant differences in the chemical elements analysed were observed, particularly in liver, few in kidneys and none in the muscle of ionophore-fed groups. The quality of meat, as judged by the analyses for the substances mentioned, was little changed by supplementation of monensin or lasalocid in the feed of male lambs.

Amino Acid Composition of Meat Removed from Boned Turkey Carcasses by Use of Commercial Boning Machine

THE use of turkey in manufacturing further processed meat items is growing at a phenomenal rate. In 1966 there were 335 million lbs. of turkeys processed in Federal inspected plants used in further processed items. This represented an increase of 32 percent over the amount used in 1962 and 127 percent increase above the amount used for this purpose in 1961, U.S.D.A. (1967).One of the problems which concern further processing plants is what to do with the meat left on turkey carcasses after the larger pieces have been removed. Some plants sell the carcasses with the attached meat at a low price for use in meat and bone scraps or to use as fertilizer. Other plants remove a large percent of the meat by hand or use a commercial boning machine to increase the yield of meat obtained from the carcasses. The next problem processors face is how to .