Meat Content Research Articles

Eggplant Nuggets: A Plant-based Solution for Sustainable Food System

Plant-based meat substitutes address rising consumer demand and promote future food security. This study investigates reducing meat content in nuggets by incorporating eggplant, aiming to lessen the environmental and health impacts associated with livestock. The objective was to develop an acceptable meat-based product, specifically nuggets, with reduced meat content through eggplant substitution. It also aims to identify the significant differences on the sensory evaluation of panelists on the sensory characteristics of the developed product in terms of age and gender. An experimental approach was used, employing sensory evaluation with semantic and hedonic scale to assess the developed eggplant nuggets. Results indicate that eggplant nuggets exhibited acceptable sensory characteristics comparable to traditional meat nuggets. The study concludes that eggplant can be successfully incorporated into nugget formulations, offering a pathway to reduce meat consumption while maintaining consumer palatability. The study reveals that all treatments consisting of varying proportions of plant-based ingredients were both acceptable to consumers in terms of sensory level.

Meta-Analysis of Dietary Curcumin Supplementation in Broiler Chickens: Growth Performance, Antioxidant Status, Intestinal Morphology, and Meat Quality

This study aimed to evaluate the effects of dietary curcumin supplementation on growth performance, serum antioxidant status, intestinal morphology, and meat quality of broiler chickens. The database was constructed with 28 peer-reviewed scientific papers published between January 2013 and January 2025, identified and selected from the Scopus, Web of Science, ScienceDirect, and PubMed databases following the PRISMA methodology. All response variables in the database were analyzed with random effects models using the R statistical software, and the results were reported as weighted mean differences (WMD). Dietary curcumin supplementation did not affect (p > 0.05) average daily feed intake. However, dietary curcumin supplementation increased (p < 0.001) daily weight gain and decreased (p < 0.001) feed conversion ratio. Dietary curcumin supplementation increased (p < 0.01) serum superoxide dismutase, catalase, glutathione peroxidase, and total antioxidant capacity but decreased (p < 0.001) serum malondialdehyde (MDA) concentration. Dietary curcumin supplementation decreased (p < 0.001) crypt depth (CD) and increased (p < 0.001) villus height (VH) and VH/CD ratio in the duodenum. Dietary curcumin supplementation increased (p < 0.05) carcass yield and color (L*, a*, and b*) in meat and, at the same time, decreased (p < 0.01) cooking loss and fat and MDA content in meat. Curcumin can be used as a dietary additive to improve productive performance, antioxidant status in blood serum, intestinal morphology, and meat quality in broiler chickens.

EFFECT OF UTILISING DIFFERENT STATE OF GRAINS FEED ON GROWTH PERFORMANCE, CARCASS AND PHYSICOCHEMICAL CHARACTERISTICS OF BROILER CHICKENS’ MEAT

This study evaluated the impact of wet and dry grain feeds (maize, wheat, millet, and guinea corn) on the performance, carcass, and meat characteristics of broiler chickens. Ninety-six (96) day old broilers were randomly assigned to four treatments, with each group consisting of 8 birds across 3 replicates. The study used a Randomized Completely Block Design (RCBD), and data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level. Results showed significant differences (P<0.05) in the performance of birds. Those fed maize, millet, and guinea corn had higher weight gains, with wet feed generally improving live performance. The dressing percentage was highest in birds fed maize, but no significant differences (P>0.05) were found in feed form for most carcass traits, except for the back cut and breast, which were higher in birds fed wheat, millet, and guinea corn. Wet feed increased the performance of live birds, while dry feed enhanced the meat’s physical properties. In terms of meat characteristics, birds fed maize had better water holding capacity, those fed wheat had higher cooking yield, and guinea corn-fed birds exhibited higher shear force. Wet feed increased moisture content in meat, while dry feed boosted protein levels. Interaction effects also showed similar trends.The study concluded that maize was best for promoting live performance, while wheat, millet, and guinea corn improved meat quality. It was recommended that maize be used for better live performance, and wheat, millet, or guinea corn in dry form for improved meat attributes.

Effects of saline drinking water on growth performance, carcass traits, and blood biochemistry in crossbred Muscovy ducks

Background and Aim: Water quality is a critical factor in duck farming, influencing growth performance, health, and productivity. Salinity in drinking water is a concern in regions affected by saline intrusion, such as the Mekong Delta, Vietnam. Notably, female ducks exhibit greater salt tolerance than males due to differences in kidney size and function. This study aimed to investigate the effects of saline drinking water on the growth performance, carcass traits, and blood biochemistry of crossbred Muscovy ducks (Cairina moschata). Materials and Methods: A completely randomized design was used, including five treatments with five replications per treatment. Each replication consisted of four crossbred Muscovy ducks, with an equal number of males and females. The treatments comprised freshwater (SW0.0) and diluted seawater with salinity levels of 0.15% (SW0.15), 0.3% (SW0.3), 0.45% (SW0.45), and 0.6% (SW0.6). Ducks were provided ad libitum access to feed and water throughout the experiment. Key parameters measured included dry matter intake (DMI), water intake, body weight (BW), carcass traits, meat quality, salt gland dimensions, and blood biochemical parameters. Results: Saline drinking water significantly reduced DMI and BW gain, with male ducks more adversely affected than females. The final BW of males decreased with increasing salinity, while female ducks maintained stable BWs. Ducks consuming water with salinity levels of 0.45% and 0.6% had higher feed conversion ratios (4.83 and 4.68, respectively) compared to lower salinity groups (3.77–4.61). Carcass weight, breast weight, and abdominal fat percentage declined with increasing salinity, whereas thigh and drumstick weights remained unaffected. The crude protein content of thigh and drumstick meat decreased at higher salinity levels. Blood biochemical parameters, including sodium, chloride, urea, and creatinine levels, increased in ducks consuming highly saline water, indicating potential physiological stress. Ducks in higher salinity groups exhibited increased salt gland size, suggesting an adaptive response to saline conditions. Conclusion: Male crossbred Muscovy ducks can tolerate drinking water salinity levels up to 0.3%, whereas females can withstand salinity up to 0.6%. The greater salinity tolerance of female ducks makes them more suitable for farming in saline-affected areas. While increased salt gland size suggests an adaptive response, elevated blood biochemical markers indicate potential physiological stress. Future research should explore strategies to mitigate the negative effects of saline water on duck production, including dietary interventions with antioxidants such as vitamin E or selenium. Keywords: blood biochemistry, carcass traits, Muscovy ducks, saline water, salt gland, water salinity.

The Impact of Modifications in the Testing Method for Determining Lean Meat Content in Carcasses on Pig Slaughter Value in Poland.

In order to harmonize carcass grading, it was necessary to make sure that all methods used in the EU for assessing lean meat content give the same result when dissecting the same carcass. Research was conducted to establish the influence of the changes to the testing method introduced by the EU in 2018 on the meatiness value of pig carcasses. A question arose about whether this system would affect the results and, thus, change the lean meat content of domestic fattening pigs compared to the regression equations that are currently valid. In this study, the CGM-Sydel device was used. It was found that the form of the regression equation was not significantly affected by the new test procedure because the obtained SF (scaling factor), being equal to 0.89, was the same as the one used earlier by EU regulations. The change in the form of the regression equation was affected by the increase in the meatiness level of pig carcasses and their weight in the period from 2011 to 2023 in Poland. The implementation of the new equation for the CGM-device caused of the level of meatiness to be 0.58 pp.

Substitusi Tepung Ikan Dan Tepung Bungkil Kedelai Dengan Tepung Daun Indigofera (Indigofera zollingeriana) Dalam Ransum Terhadap Kualitas Fisik Dan Kandungan Protein Daging Ayam Broiler

This study aims to analyse the physical quality and protein content of broiler chicken meat resulting from the substitution of fish meal and soybean meal with Indigofera (Indigofera zollingeriana) leaf meal (ILM) in the ration and to obtain the ideal substitution level of fish meal and soybean meal with Indigofera leaf meal in the ration to produce the best physical quality and protein content of broiler chicken meat. The study was conducted experimentally on 100 broiler chickens for 35 days using a Completely Randomized Design (CRD). The treatments given were the substitution of fish meal and soybean meal in the ration with five levels of ILM, namely: 0% (P0 as control), 25% (P1), 30% (P2), 35% (P3), and 40% (P4), each treatment was repeated 4 times. The variables observed included the degree of acidity (pH), cooking loss, water-holding capacity (WHC), and meat protein content. The data obtained were analyzed using variance analysis (ANOVA) and further tested using Duncan's Multiple Range Test (DMRT). The results showed that substituting fish meal and soybean meal in the ration did not significantly affect (p>0.05) the pH value and cooking loss of broiler chicken meat. In contrast to the variable of water holding capacity, the ILM substitution of 25% produced the highest number (p<0.05) compared to the control and other substitution levels, which was 37.38%. The lowest meat water holding capacity occurred at % ILM substitution level of 40% (19.64%). Furthermore, the crude protein content of the meat showed an increasing trend along with the ILM substitution level. The highest crude protein content was obtained at the ILM substitution level of 35%, significantly different (p<0.05) from the control treatment and the ILM substitution level of 25%. Substituting fish and soybean meal with ILM increased the crude protein content and physical properties except for broiler chicken meat's pH and cooking loss value.

Productivity of pigs and the formation of the genealogical structure of a new intrabreed type of Yorkshire breed

The purpose of the research was to monitor pig productivity and formation a genealogical structure of a new intrabreed type of Yorkshire breed. The research involved selection and animal science methods. At this stage of the research a genealogical structure was formed, the productivity of animals of diff erent lines was determined by their own productivity and lifetime meat and reproductive traits, and the animals were assessed using selection indices. A comprehensive evaluation of breeding herds of the breeding new intrabreed type of Yorkshire pigs bred in breeding enterprises was carried out. It was found that the sows were distinguished by high reproductive traits such as prolificacy on average for six genealogical lines was 12.5 piglets per farrowing, milk ability was 68.5 kg, and litter weight at weaning wa 87.6 kg. The highest indicators of prolificacy were demonstrated by the sows of the lines Daniya 7723 and Dikson 4988 12.6 heads, which was 0.8–1.61 % higher than the sows of other genealogical lines. According to the weaning indicators, the best piglets were those of the line Amur 9000, the weight of the litter and the weight of the piglet at weaning were 8.3–9.5 kg or 9.80–11.4 % (p ≤ 0.001), 0.1–0.6 kg or 8.45–1.31 % (p ≤ 0.01) higher, and the livability of piglets exceeded 1.0–4.0 abs.%. The evaluation of replacement young animals taking into account their linear affiliation revealed that the best indicator of the age of reaching a live weight of 100 kg was demonstrated by animals of the lines Almaz 9009, Anis 9011 and Amur 9000, on average it was 157.7–159.5 days, which was by 1.5–4.3 days or 0.93–2.65 % (p ≤ 0.05) lower than that of young animals of other lines. High indicators of average daily gain were noted in young animals of these lines 600.5–601.5 g, which was by 1.2–9.8 g or 0.20–1.64 % (p ≤ 0.05) higher than that of herdmates of other lines. The thinnest layer of lard was also found in animals of the lines Almaz 9009, Anis 9011 and Amur 9000 (7.6–8.9 mm), while in young animals of other lines the lard was by 1.0–2.4 mm thicker or 3.5–24 % (p ≤ 0.001). In terms of the height of the longest muscle and the content of lean meat in the body, the animals of these same lines were recognized as the best, with figures of 45–48 mm and 62–62.4 %. The results of the studies led to the development of a program for the accelerated breeding of an intrabreed type of pigs of Yorkshire breed.

Effects of Dandelion Flavonoid Extract on the Accumulation of Flavonoids in Layer Hen Meat, Slaughter Performance and Blood Antioxidant Indicators of Spent Laying Hens.

This study aimed to investigate the effects of different supplemental amounts of dandelion flavonoid extracts (DFE) in diets on nutrients in chicken, slaughtering performance, blood biochemical indexes and antioxidant capacity of spent laying hens. A total of 180 560-day-old spent Hy-Line Brown laying hens were randomly divided into five groups. The control group was fed the basal diet, while the experimental groups were supplemented with DFE at levels of 1000, 2000, 4000, and 8000 mg/kg (as T1, T2, T3, and T4 group) in the basal diet, respectively. The variables measured included the content of dandelion flavonoids in layer hen thigh meat and breast meat, slaughter performance, blood biochemical indexes, and antioxidant capacity. Data were subjected to a one-way analysis of variance (one-way ANOVA) to assess the impact of DFE supplementation compared to the control group on study outcomes. The results showed that dietary supplementation with DFE can increase the content of dandelion flavonoids in layer hen meat. The contents of rutin in layer hen breast meat of groups T1, T2, T3, and T4 were 1.37, 4.41, 16.26, and 36.03 ng/g, respectively, and the contents of quercetin was 2.58, 1.36, 4.98, 12.48 ng/g. In layer hen thigh meat of groups T1, T2, T3, and T4, the contents of rutin were 11.48, 15.98, 44.43, 122.32 ng/g, and the contents of quercetin were 9.96, 13.14, 23.15, 38.09 ng/g, respectively. The addition of DFE increased the total phenol content of the feed and highly significantly elevated the total phenol content of layer hen meat (p < 0.01), and the total phenol content of chicken meat was strongly and positively correlated with the total phenol content of the feed. DFE supplementation significantly decreased abdominal fat percentage (p < 0.05) and increased crude fat content in chicken (p < 0.05). The addition of DFE reduced aspartate aminotransferase (AST) and alanine aminotransferase (ALT) activities (p < 0.05), decreased triglyceride (TG), total cholesterol (TC), low-density lipoprotein (LDL) cholesterol (LDL-C), glucose (GLU), and malondialdehyde (MDA) contents (p < 0.05), and increased the content of albumin (ALB), total antioxidant (T-AOC) capacity and total superoxide dismutase (T-SOD), glutathione peroxidase (GSH-Px) activity (p < 0.05). Dietary supplementation of DFE at different concentrations could significantly increase the content of dandelion flavonoids in the muscle of spent laying hens, reduce the abdominal fat rate in hens, effectively reduce blood lipid levels, effectively increase crude fat content in thigh muscle, and enhance the body's antioxidant capacity and liver function.

Rapid protein quantification in chicken breast: A comparison of near infrared spectroscopy and the Kjeldahl method

The study focuses on the importance of slow-growing native Italian poultry breeds, specifically the Bianca di Saluzzo, in biodiversity conservation and local product valorisation, highlighting the need for rapid, precise, and reliable measurements to ensure accurate breed evaluation and support sustainable breeding practices. These breeds, raised through traditional methods with attention to animal welfare, contribute to cultural and gastronomic identity while promoting sustainability. Accurate measurement of meat quality parameters like protein content is crucial for maintaining consumer trust and meeting food regulations. The research compares two protein determination methods: the traditional Kjeldahl method (Kj.m.) and the Near-Infrared Spectroscopy (NIRS). While the Kj.m. is accurate but labour-intensive and hazardous, NIRS offers a faster, non-destructive alternative. The study involved 192 Bianca di Saluzzo chickens, with protein content in breast meat analysed using both methods. Results showed a statistically significant difference between the methods, with NIRS slightly underestimating protein content compared to Kj.m. Despite this, NIRS demonstrated acceptable accuracy and significant advantages in speed and safety. The study suggests further calibration and refinement of NIRS to improve its precision for poultry meat from slow-growing chickens. Integrating NIRS technology can enhance farm efficiency, sustainability, and biodiversity conservation, providing reliable data on meat quality and nutritional composition. This technological advancement supports small farmers and improves consumer confidence in local poultry products.

Can (dynamic) social norms encourage plant-based food purchases? a quasi-experimental study in real-world Dutch supermarkets

BackgroundCommunicating (dynamic) social norms is considered a promising tool to stimulate healthy and sustainable food choices. The aim of the present study was to evaluate to what extent a (dynamic) social norm intervention in real-world supermarkets could increase sales (grams per week) of meat alternatives (i.e. meat substitutes and legumes).MethodsA quasi-experimental study, including three intervention and three control supermarkets, was conducted during a 12-week period. The intervention supermarkets communicated dynamic norms textually on stickers and banners at different in-store locations (e.g. at the entrance, meat aisles). Moreover, the prominence of meat substitutes was (optically) increased and legumes were conveniently placed near the meat and meat substitutes section. Weekly sales data over a period of 75 weeks were obtained, 62 pre-intervention and 13 during intervention. Comparative interrupted time series analyses were conducted to analyse changes in meat alternative sales (in grams) during the intervention period in the intervention supermarkets compared to pre-intervention sales trends and to control supermarkets. Secondary outcomes included meat sales in grams per week and the ratio of protein content of meat alternatives to protein content of meat sales.ResultsAverage meat alternative sales in weekly grams before the intervention were M = 371,931.2 (SD = 113,055.3) in the control supermarkets and M = 299,012.5 (SD = 91,722.8) in the intervention supermarkets. The intervention did not change meat alternative sales in intervention supermarkets compared to pre-implementation sales trends and to control supermarkets (B = − 685.92, 95% CI [− 9904.8; 8525.7]). Sales of meats were also unaffected (B = − 130.91, 95% CI [− 27,127.50; 26,858.33]), as well as the ratio of protein content of meat alternatives to protein content of meat in grams sold per week (B = − 670.54, 95% CI [− 8990.6; 7644.4]).ConclusionsCommunicating (dynamic) social norms via textual and environmental cues (i.e. increasing the prominence of meat alternatives in supermarkets) did not increase meat alternative sales nor reduce meat sales. With supermarkets playing an important role in modulating sustainable food choices, more substantial effort or changes are needed to increase plant-based food purchases and lower meat purchases.

Mineral and Vitamin B Contents of Sapudi and Merino-cross Meat

Lamb is important in providing balanced and healthy nutrition as a source of protein, fat, and essential micronutrients such as iron, zinc, and vitamin B complex. The mineral and vitamin content of meat from local breeds needs to be evaluated as a portrait of the genetic quality data of sheep and as a reference for developing sheep that produce healthy and high-quality meat. This study aimed to analyze the mineral and vitamin B contents of Sapudi sheep and Merino cross sheep meat from the longissimus dorsi area to invent genetic quality data for the meat of these two sheep. Three Sapudi and three Merino cross sheep were kept under similar conditions for two months. Meat collection from the longissimus dorsi muscle was carried out to analyze vitamin B and mineral content. A t-test was then performed to determine meat quality. The results showed that the mineral content of Mn and Cu in Sapudi sheep meat was lower than that in Merino cross meat. The vitamin B2 content in Sapudi sheep (0.11 mg/100 g) is lower than that of Merino cross (0.20 mg/100 g). In comparison, the vitamin B3 content of Sapudi sheep meat was higher (0.51 mg/100 g) than Cross-merino (0.40 mg/100 g). This research concludes that breeding influences nutrient content, and Merino crossbreed sheep are superior to Sapudi sheep in terms of vitamin B and mineral content. Keywords: genetic resource, Indonesian local lamb, meat quality, mineral, vitamin

Replacing rice straw with peanut vine and Broussonetia papyrifera silage in beef cattle feed reduced the use of soybean meal.

Replacing rice straw with peanut vine and Broussonetia papyrifera silage in beef cattle feed reduced the use of soybean meal.

Evaluation of Effect of Dietary Supplementation with Microencapsulated Hydrolyzed Tannins on Growth, Slaughter Performance, Meat Quality, and Lipid Metabolism of Zhongshan Shelducks

This study investigated the effects of microenapsulated hydrolyzed tannins (MHTs) on the growth performance and meat quality of Zhongshan shelducks. A total of 288 healthy Zhongshan shelducks with an average initial weight of 1790.27 ± 0.14 kg were randomly divided into four groups through a 56 d experiment period and were fed a basal diet supplemented with 0 (CON), 400, 800, and 1600 mg/kg MHTs, respectively. Results showed that 400 and 800 mg/kg MHTs improved the final body weight, average daily gain, glutathione peroxidase activity, and total antioxidant capacity compared to CON (p ≤ 0.05). The diet supplemented with 400 mg/kg MHTs decreased shear force and 800 mg/kg MHTs increased the yield of pectoralis major muscle compared to CON (p ≤ 0.05). Dietary MHTs increased inosine monophosphate content and decreased percentage C14:0 content in meat; however, the b*45 min value, 48 h drip loss, and shear force were increased but the percentage intramuscular fat (IMF) content was decreased in pectoralis major muscle with the increase in MHTs (p ≤ 0.05). Compared to CON, 400 and 800 mg/kg MHTs increased the percentage content of IMF, C18:1n-9, C18:2n-6, monounsaturated fatty acids, polyunsaturated fatty acids, and unsaturated fatty acids in pectoralis major muscle (p ≤ 0.05). Furthermore, 400 and 800 mg/kg MHTs improved the lipid metabolism of IMF deposition, fatty acid uptake, and adipogenesis by activating the peroxisome proliferator-activated receptor gamma pathway to regulate fatty acid synthetase and lipoprotein lipase genes. In conclusion, diets supplemented with 400 and 800 mg/kg MHTs could improve growth, meat quality, antioxidant capacity, and lipid metabolism in Zhongshan shelducks.

Effect of Asystasia gangetica inclusion in the diet on the feed intake, growth performance, and meat quality of Muscovy ducks.

The rising cost of imported feedstuffs in poultry production is a significant concern for producers. Utilising local resources like Asystasia gangetica, a common perennial weed with high nutritional value, offers a promising alternative. Ducks can better digest high-fibre diets than chickens, making them ideal for this study, which evaluated the effects of pelleted diets containing various levels of A. gangetica on feed intake, growth performance, and meat quality in Muscovy ducks. Sixty 2-week-old ducks were divided into four dietary groups: 0% (control), 5% (T1S), 10% (T2S), and 20% (T3S) during the starter phase, and 0% (control), 10% (T1G), 20% (T2G), and 30% (T3G) during the grower phase with three replicates per group (five birds per replicate). Ducks on T3S and T3G diets had higher crude fibre and ash intakes, while those on the control diet consumed more crude protein (CP) and ether extract. Overall body weight, weight gain, and feed conversion ratio were better (p < 0.05) in ducks received the control diet compared to those received the other diets. No significant differences in carcass composition were found between the studied groups, except in meat quality. Varying levels of A. gangetica affected (p < 0.05) the magnesium and potassium levels in meat, with T1G showing the highest concentrations of both minerals. However, the control group had the highest protein content in meat. In conclusion, incorporating A. gangetica up to 10% in the starter diet and 20% in the grower diet does not adversely affect dry matter or CP intakes or weight gain, making it a viable feed ingredient.

Rheological and Gelling Properties of Chicken-Mushroom Hybrid Gel for Flexitarian-Friendly Functional Food Applications.

Hybrid gels combining chicken and mushroom offer innovative functional food choices, catering to the growing demand for flexitarian-friendly products. These gels reduce meat content while enhancing dietary fiber, bioactive compounds, and sustainability. This study examined the effects of split gill mushroom (Schizophyllum commune) powder (SGM) substitution (0%, 25%, 50%, and 75%, w/w) for Ligor chicken meat in hybrid gels, focusing on rheological and gelling properties. The 25% SGM gel demonstrated optimal performance in terms of rheology, texture, microstructure, pH, water-holding capacity, and color. At this level, hybrid gels exhibited superior gelation properties, demonstrating elasticity dominance, as indicated by a higher storage modulus (G') than loss modulus (G″), along with stable cohesiveness and unaffected springiness (p > 0.05). However, hardness, gumminess, and chewiness were significantly lower than the control (p < 0.05). Higher SGM levels (50-75%) markedly weakened the gels, reducing viscoelasticity, increasing porosity and water release, and causing discoloration. These findings highlight 25% SGM as an optimal level for hybrid meat gels, maintaining product quality while promoting sustainability in the meat industry.

Impact of dietary Babassu oil and sunflower oil blend on feed intake, carcass traits, and fatty acid composition in meat of lambs.

Impact of dietary Babassu oil and sunflower oil blend on feed intake, carcass traits, and fatty acid composition in meat of lambs.

On the issue of the effect of defrosting on the nutritional value of meat

The article presents the results of studying the effect of single and repeated defrosting on the nutritional value of meat. Meat of slaughtered animals and poultry is one of the indispensable sources of high-grade protein, the nutritional value of which depends on the content of proteins, fats and moisture in it. In accordance with the current Food Security Doctrine of the Russian Federation, special attention is currently being paid to the rational use of meat and other slaughter products. However, falsification of meat by thermal condition is often found in the retail network. Thawed meat loses its original taste and culinary properties due to profound changes occurring in the cells of muscle tissue. Such raw materials should be sent for industrial processing.The purpose of the research was to study the specific features of protein, fat and moisture content in poultry meat, slaughtered and commercial animals, as well as to assess the effect of single and repeated defrosting on the nutritional value of meat.The research was conducted at the educational and Research Center for the examination of food and animal feed of the St. Petersburg State University of Veterinary Medicine. The materials for the study were samples of meat from different species of animals and poultry.The research was conducted in stages. At the first stage, the nutritional value of the chilled meat was determined, at the next stage, the meat was once defrosted, and at the third stage, the meat was repeatedly defrosted. The determination of the nutritional value of meat samples was carried out using the infrared analyzer InfraLUM FT-12.As a result of the conducted research, it was established that the nutritional value of meat depended on the specific characteristics of the protein, fat and moisture content in poultry meat, slaughtered and commercial animals.The greatest loss of nutritional value occurred in re-defrosted meat compared to meat subjected to a single defrosting. The loss of protein, fat and moisture also depended on the type of meat.

Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilers

This study assessed the effects of incorporating commercially processed former foodstuffs (cFF) as substitutes for corn, soybean meal and soybean oil in broilers’ diet on slaughter performance, physicochemical properties and meat sensory attributes. Two hundred and one-day-old male chicks (ROSS-308) were divided into four dietary groups with increasing levels of cFF (0, 6.25%, 12.5% and 25%) named cFF0, cFF6.25, cFF12.5 and cFF25, respectively. On d 33, 25 chickens per dietary group were slaughtered for analyses. Carcase traits were similar across groups, except for a decrease in gizzard yield in cFF25 group (p = .008). Shear force, cooking loss and drip loss were unaffected by the diet. Meat pH decreased linearly in both breast and thigh muscles, and the thigh muscle yellowness index increased (p < .05). Breast crude protein (CP) decreased, while thigh CP and breast ether extract increased as the cFF inclusion level rose (p < .05). The fatty acid (FA) content of breast and thigh meat showed a linear increase in monounsaturated FA, with thigh meat also exhibiting a linear increase in saturated FA (SFA). Conversely, polyunsaturated FA (PUFA) and the PUFA to SFA ratio decreased with increasing cFF levels (p < .05). Lipid oxidation levels remained unchanged across groups. Sensory analysis revealed no differences in overall acceptability or liking among groups, although two sensory attributes (sour and hard) resulted as discriminating factors (p < .05). Overall, cFF inclusion did not affect meat quality, oxidative stability or consumer perception but altered the FA composition, suggesting the need of further investigation to assess the optimal inclusion level.

The effect of genotype and sex on carcass characteristics and fatty acid profile of Pekin broiler ducks.

The effect of genotype and sex on carcass characteristics and fatty acid profile of Pekin broiler ducks.

Effect of water extract of Mangosteen peel (Gracinia Mangostana L.) fermented by probiotics on meat chemistry, abdominal fat and blood lipid profile of broilers

This study aims to determine the effect of administering fermented Mangosteen peel water extract (FMWE) in drinking water on meat chemistry, abdominal fat and blood lipid profile of broilers. The design used was a Completely Randomized Design (CRD), with 4 treatments with 5 replications and each replication using 40 day-old-chick (DOC) broilers with homogeneous body weight, so that a total of 160 DOC broilers were used. The treatments were: drinking water without FMWEas control (P0); drinking water+1.5% FMWE (P1); drinking water+3% FMWE (P2); and drinking water+4.5% FMWE (P3).The results of the study showed that giving 4.5% FMWE in broiler drinking water from 0-4 weeks of age had a significant effect (P&lt;0.05) on reducing meat water content and meat ash content. On the other hand, it significantly (P&lt;0.05) increased the fat content of broiler meat. The inclusion of 1.5-4.5% FMWE in broiler drinking water from 0-4 weeks of age did not have a significant effect (P&gt;0.05) on cholesterol, low density lipoprotein (LDL) and abdominal fat levels. However, it significantly (P&lt;0.05) increased the content of high-density lipoprotein (HDL) in broiler blood serum. It can be concluded that the administration of 4.5% water extract of fermented Mangosteen peel in broiler drinking water significantly reduces the water content and ash content of meat. On the contrary, it significantly increased the meat fat content and blood serum HDL levels of broilers.