Cooking Weight Loss Research Articles

Effect of intensive and semi –intensive systems of management on egg and meat quality of layer chickens

The study was carried out to determine the effect of management systems on the egg and meat quality of layers. A total of 150 (21 weeks old) dominant black pullets were used and randomly divided into two groups of 75 birds per treatment (free range and deep litter production systems). Each treatment was sub-divided into three replicates of 25 birds each. The birds were fed with commercial layers mash continuously for 10 weeks with those on the th semi-intensive system having access to green forages for consumption. At the end of 10 week, two birds were randomly selected from each replicate, slaughtered, scaled, and de –feathered for sensory evaluation, determination of cooking weight loss and meat composition. Data obtained were subjected to statistical analysis using T-test. The yolk colour was significantly (P<0.05) by the rearing system. The results indicated no significant (P>0.05) differences in nutritive value of egg from both management systems. Carbohydrate value of thigh muscle was significantly (P<0.05) affected by the management system. There was significant (P<0.05) difference in the juiciness and overall acceptance of the breast meat of the birds. There was no significant (P> 0.05) difference on the cooking weight loss between the meat samples from the two management systems. It was concluded that semi - intensive production system improve yolk colour, thus semi- intensive is recommended for farmer because eggs produced from birds with this management system have an improved yolk colour while layers raised intensively on deep litter management system have a tender breast muscle.

Quality characteristics of beef sausage containing varying levels of ginger (Zingiber officinale) powder

Quality of beef sausage with varying levels of ginger powder as seasoning was investigated. Batch 1 was the Control (0% Ginger powder), Batch 2 had 25% of the seasoning as Ginger powder , Batch 3 had 50% of the seasoning as Ginger powder of total seasoning), Batch 4 had 75% of the seasoning as Ginger powder and Batch 5 had 100% of the seasoning as Ginger. Parameters measured were all subjected to one-way analysis of variance. Results obtained were significantly (P<0.05) different. For cooking and refrigeration weight losses, batch 1 (0% ginger powder)) had the lowest percentage cooking weight loss of 9.01% while batch 2 (25% ginger powder) had the lowest percentage refrigeration weight loss of 0.73%. Sensory evaluation showed that meaty flavour in batch 1 was highest (6.50) compared to other batches. Crude protein was highest in batch 5 (100% Ginger powder) with a value of 26.66% and lowest for batch 1 (0% Ginger powder) with 18.40%. Up to 100% ginger inclusion improved refrigeration stability and protein content of fresh beef sausages.

Dietary inclusion of purified crude glycerin improves bodyweight at slaughter and affects the fatty acid profile of lamb meat

Context Crude glycerin (CG) is an energetic byproduct that generates glycerol, an energy product that is absorbed by the ruminal wall and conducted to the liver, where it is metabolised and it is converted to glucose, by the action of the enzyme glycerol kinase, in a gluconeogenesis process. Aims The study objective was to determine the effect of CG inclusion, replacing corn bran, in a total mixed ration to lambs, on carcass traits, physicochemical properties and the fatty acid (FA) profile of lamb meat. Methods Forty-four uncastrated crossbred Santa Ines × indigenous lambs were distributed in a completely randomised study, with four CG inclusion levels (0, 70, 140 and 210 g/kg in the lamb diet). Key results The addition of CG up to a level of 70 g/kg to the lamb diets promoted greater slaughter bodyweight, hot and cold carcass weight, carcass traits, and meat lipid content, and improved Warner–Bratzler shear force in meat. Inclusion of CG in the diet did not affect (P > 0.05) the pH and colour parameters (lightness, redness, yellowness and chroma) of meat. The FA composition of the longissimus lumborum of lambs C14:0, C15:1, C16:0, C18:1 cis and ΣFA medium-chain were greater, and FA meat concentration of C14:1, C15:0, C17:1, C18:0, C18:2 n−3, C18:2 n−6, ΣPUFA, ΣFA-old-chain and elongase enzymatic activity were lower in lambs fed without CG and with 70 g/kg CG, compared with lambs mainly fed 140 and 210 g/kg CG. The heath indexes, atherogenicity index and desirable FAs improved by dietary CG inclusion of 210 g/kg to the diet of lambs. Conclusions CG obtained from biodiesel production can be incorporated in lamb diets up to 70 g/kg total mixed ration, replacing corn bran to improve the weight gain, meat lipid content, Warner–Bratzler shear force and FA profile of lamb meat. Meat fat-related consumers health indices improved from the biggest inclusions of CG to the diet of lambs However, the use of CG at levels 140 and 210 g/kg total mixed ration reduces the performance, carcass weight and morphometric measurements. Implications It is recommended the inclusion at a maximum level of 70 g of CG/kg DM as total mixed ration replacing corn bran improves the weight gain, cooking weight loss, Warner–Bratzler shear force, meat lipid content and consequently FA meat composition.

Physicochemical properties and fatty acid profile of meat from lambs fed with a blend of spineless cactus and sugarcane

Context Cactus is an important feed resource, widely cultivated in the semi-arid Brazilian north-east owing to its resistance to drought, high production potential and high nutritional value. It is also an excellent source of energy. Therefore, its use in the diet of sheep should be optimised. Aims This study was designed to evaluate effects of different ratios of a spineless cactus (Nopalea cochenillifera) to sugarcane (Saccharum officinarum) (Cac:Sug ratio) as source of dietary roughage on the physicochemical properties and fatty acid (FA) profile of meat from lambs. Methods Experimental treatments were diets with four Cac:Sug ratios (0:3, 1:2, 2:1 and 3:0) (477 g/kg as fed) in a complete randomised block design, using 36 uncastrated male lambs (Santa Ines breed) of average initial bodyweight 22.0 ± 2.3 kg housed in individual pens. Lambs were slaughtered after 100 days and meat samples (longissimus lumborum (LL) muscle) taken. Key results Cac:Sug ratio in the roughage of the diet did not influence (P > 0.05) moisture, protein, total lipid or ash contents, pH24h, expressed juice, cooking weight losses, shear force, or colour parameters of LL muscle. However, there was a linear increase in cholesterol (P = 0.013) concentration of the meat. Increasing Cac:Sug ratio in the diet did not affect (P > 0.05) the saturated FAs (SFAs) C10:0, C12:0, C14:0, C15:0, C16:0, C17:0 and C20:0; monounsaturated FAs (MUFAs) C14:1 n–5cis, C17:1 n–7cis and C20:1 n–9cis; polyunsaturated FAs (PUFAs) C18:2 n–6cis, C18:3 n–6, C18:3 n–3, C20:2 n–6cis, C20:5 n–3cis (eicosapentaenoic acid) and C22:5 n–3 (docosapentaenoic acid); ∑n–6:∑n–3 ratio; or nutraceutical compounds. There was a linear decrease in Δ9-desaturases C16 (P = 0.042) and C18 (P < 0.001) with the increasing Cac:Sug ratio, and a quadratic decrease in C18:2 n–6trans concentration (P = 0.045). The ∑SFAs and ∑MUFAs of LL muscle tended to increase linearly with increasing Cac:Sug ratio. Conclusion Most of the physicochemical parameters of the meat of lambs were not changed by the Cac:Sug ratio in the diets. A diet containing up to 48% of DM as spineless cactus plus sugarcane in a 1:2 ratio was found to be satisfactory for finishing lambs. Implications Cac:Sug ratio up to 1:2 (spineless cactus 159 g and sugarcane 318 g/kg DM total diet) may be a useful feed strategy for lamb meat producers because improved lipid composition enriched with C18:0 and higher ∑PUFA:∑SFA ratio is considered healthy for human consumption without affecting most physical and chemical properties.

Quality characteristics of chevon obtained from goat fed melon (Colocynthis citrillus) husk and palm (Elaeis guineensis) oil slurry


 
 
 
 A study was undertaken to determine effect of nutritional value of melon (Colocynthis citrillus) husk (MH) and palm (Elaeis guineensis) oil slurry (POS) on quality of chevon obtained from West African Dwarf (WAD) goats finished on four diets viz. diet 1 (0% MH, 0% POS); diet 2 (50% MH, 0% POS); diet 3 (0% MH, 50% POS) and diet 4 (50% MH, 50% POS). All animals were fed a basal diet of Panicum maximum ad libitum. After sixty days, eight goats (two goats per treatment) were slaughtered and muscles obtained from their forelegs. A sample of the raw meats was taken for pH measurement and Fatty acid analyses while the remaining was cooked by boiling and used for proximate analysis, cooking and refrigerated losses, and sensory evaluation. Data were subjected to one – way analysis of variance in a completely randomized design. Percent dry matter of the experimental diets ranged from 89.53% to 89.81%. The cooking weight loss for chevon showed no significant (P>0.05) difference but refrigerated weight loss (drip loss) showed significant (P<0.05)difference due to diets; lowest values were recorded on diets 2 (0.96g) and 4 (0.91g), respectively. Chevon obtained from animals fed diet 3 had the lowest percent crude protein content (21.51%) and highest cooking and refrigeration losses of 4.44% and 23.51%, respectively. Chevon obtained from all the diets fed gave significant (P<0.05) lower percentage values for linolenic acid compare with the control, while chevon from goats fed diet 3 gave a reduced percentage value of saturated fatty acids. In all the parameters considered for sensory evaluation, only flavour and saltiness showed significant (P<0.05) difference. It was concluded that Melon husk and palm oil slurry can be added at the various inclusion rates in this study depending on consumer preferences for either nutrient qualities or sensory properties of meat.
 
 
 

Effects of dietary energy content and source using by-products on carcass and meat quality traits of cull ewes

In cull ewes, energy supply by time short periods can affect growth, carcass traits, and meat quality. The objective of this study was to evaluate the effect of biscuit bran (BB) and cashew nut bran (CNB) in diets with different total digestible nutrient (TDN) content on animal performance and carcass and meat traits of cull ewes. Twenty Morada Nova cull ewes, with the initial BW of 30.1 ± 3.56 kg, and three years of age were distributed in a completely randomized design into factorial scheme 2 × 2, with two energy sources (BB and CNB) × two levels of TDN. All diets were isoproteic with variations in TDN content increased by 10% (TDN10) and 25% (TDN25) above the recommended requirement for the study category, which was 66.0% TDN. The experimental period lasted 56 days, in which daily intake in relation to metabolic weight and weight performance of the animals was determined. The hot carcass, the cold carcass, commercial cuts, loin eye area, and subcutaneous fat thickness were measured, obtained, or calculated. A sample of the Longissimus lumborum (LL) muscle was used by determination of physical-chemical composition, sensory, and fatty acid (FA) profile analysis. The ANOVA was performed to access the effect of diet and energy level on the characteristics studied, and means were compared by the Turkey and Kruskal Wallis tests at 5% of probability. A higher daily gain weight was observed from TDN25 (P = 0.006). Among by-products, higher nutrient intakes were observed in animals fed with BB diets (P < 0.01), except for crude protein. The same patterns have been observed for live weight, reconstituted half-carcass, higher yield in fat thickness, and internal carcass length. Cashew nut bran produced darker colored meat (P = 0.017) and higher cooking weight loss (P = 0.008). Higher lipid content was observed in animals submitted to diets with CNB and TDN25 (P = 0.001). The internal length of the carcass was higher in animals fed with BB (P = 0.041). All diets did not effect on sensory characteristics (P > 0.05). Total digestible nutrient in 25% above recommended promotes higher weight gain and meat with higher lipid content and less weight loss by cooling. The inclusion of BB, compared to CNB, provides a higher weight of carcasses and better conformation, in addition to lower total lipid content with higher proportion for monounsaturated FAs in meat, providing more attractive features for the consumer market.

Physicochemical Properties and Consumer Acceptance of Hamburgers Processed with Chicken Meat Affected by Wooden Breast Myopathy.

Simple SummaryThe study of meat quality of modern birds and their respective myopathies is important to understand the influence of myopathy on the meat quality of these birds. The constant genetic evolution that birds have suffered and still suffer in the present is the most plausible cause of the onset of this myopathy. The processing of by-products, such as hamburgers, enters as an alternative to avoid losses that this myopathy generates in the poultry industry, with discards of chickens affected by the different degrees of myopathy in wooden breast.Considering the increased incidence of wooden breast myopathy in broilers, the intake involves no threat to human health, indefinite etiology consumer rejection by appearance in such breasts, and the lack of studies on the industrial use of wooden breast. The objective of this study was evaluating the quality of hamburgers made with chicken meat affected by wooden breast. Breast samples from broilers slaughtered at 48-days-old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree (hardness over the entire length of the breast) samples were processed for the manufacture of hamburgers whose quality analyses (color, pH, cooking weight loss, shrinkage percentage, tenderness, storage weight loss, water activity, lipid oxidation, chemical composition and consumer test) were performed on non-stored samples (Day 0), and after storing at 30, 60, 90 and 120 days at −20 °C. There was a reduction (p < 0.05) in tenderness in samples of moderate-grade hamburgers (from 161.45 N to 289.40 N) after 120 days of storage. Hamburgers produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) fat concentration (5.32 g/100 g and 5.26 g/100 g, respectively, for the moderate and severe degree) than hamburgers made of normal samples (4.45 g/100 g). Lipid oxidation values increased, which exceeded the limit of rancidity detection, independent of myopathy. The consumers equally appreciated the aroma, flavor, and texture, and rated their overall acceptance as similar regardless of the quality of chicken meat. Chicken breast hamburgers with wooden breast myopathy is a viable alternative for the poultry industry.

Phytogenic blend protective effects against microbes but affects health and production in broilers

The aim of this study was to determine whether addition of a phytogenic blend in the feed of broilers to replace conventional antimicrobials as a performance enhancer would improve or maintain productive efficiency. The phytogenic blend was based on curcuminoids, cinnamaldehyde and glycerol monolaurate. We used 480 birds divided into three groups with eight repetitions per group and 20 birds per repetition. The groups were identified as antimicrobial-treated: basal feed with antibiotics and coccidiostatic agents; phytogenic blend: basal feed with blend; and control, only basal feed. Zootechnical performance was measured on days from 1 to 42, with body weight measured at days 1, 7, 21 and 42. We collected excreta for parasitological analysis and total bacterial counts to determine if the phytogenic blend had kept the bacteria and coccidia in counts smaller or similar to that resulting from use of conventional performance enhancer. Other variables were also measured to complement our research, i.e., if the consumption of bend is good for the health of the birds (without causing toxicity and negatively altering the metabolism and intestinal morphometry) and does not interfere in the quality of the meat. Because the bacteria are often opportunistic, we challenged all birds at 23 days of age with high doses of oral oocysts (28,000 oocysts). Birds supplemented with the blend showed inferior performance compared to birds in the control and antimicrobial treated group (P < 0.05). We found a smaller number of oocysts of Eimeria spp. in the excreta at 42 days in the treatment with blend and antimicrobial treated group (P < 0.05). In terms of total bacterial counts, there were lower counts in the birds of the blend group than in the control group (P < 0.05). The blend increased the yellow intensity and the luminosity of the meat (P < 0.05), as well as cooking weight losses (P < 0.05) compared those of the control. We observed higher total levels of saturated fatty acids in meat from the blend and antimicrobial treated group (P < 0.05), as well as lower levels of monounsaturated fatty acids in the blend group (P < 0.05). The inclusion of a phytogenic blend to replace conventional antimicrobials and anticoccidial agents in the diet of chickens was able to control bacteria as well as coccidia; however, it ends up harming health and production.

Genetic parameters associated with meat quality of Nellore cattle at different anatomical points of longissimus: Brazilian standards

The present study estimated genetic parameters and evaluated the genetic and phenotypic correlations between meat quality characteristics of Nellore cattle evaluated at different anatomical points of the longissimus. Data from 1329 Nellore young bulls were used to evaluate, in the 5th and 12th ribs, marbling score (MAR), shear force (SF), cooking weight losses (CWL) and intramuscular fat (IMF). In addition, the subcutaneous fat thickness was measured at the 12th rib (SFT12) and between the last lumbar and the first sacral vertebrae (SFTLR), in the separation of loin and round. Results yielded moderate heritability coefficients for evaluated characteristics, except CWL. High genetic correlations (0.61) were found between measurements of SFT12 and SFTLR. MAR, IMF and SF were evaluated at the 5th and 12th rib. Meat quality and subcutaneous fat thickness measured at different anatomical points of the longissimus are genetically correlated and can be used in genetic selection programs to improve meat quality characteristics in Nellore cattle.

Levels of digestible lysine for free-range chicken of the Caneludo Catolé from 1 to 105 days of age

Determine levels of digestible lysine for free-range chicken of the Caneludo Catolé, during the initial, growth and termination phases. Were used150 male and female poultry in confinement cages. The digestible lysine levels used per phase: initial (1-30 dias) 0.856, 0.978, 1.100, 1.223, 1.345%, growth (30-75 dias) 0.705, 0.806, 0.906, 1.007, 1.108% and termination (75-105 dias) 0.624, 0.713, 0.802, 0.891, 0.980%. Five treatments, three replicates, 10 chickens per experimental unit, distributed in a completely randomized design. Parameters of zootechnical evaluated: feed intake, weight gain, feed conversion ratio. The carcass characteristics evaluated: carcass, breast, drumstick, thigh, wing, neck, back, foot, gizzard, liver and heart yields. Meat quality evaluated: pH, shear force (kgf/g), cooking weight loss (%).The levels of digestible lysine influence in the initial phase with quadratic effect (P&lt;0.01) in weight gain 1.225% and feed conversion ratio 1.175%. In the growth phase digestible lysine had a positive linear on feed intake (P&lt;0.05) and weight gain (P&lt;0.01) and linear decrease (P &lt;0.01) for feed conversion ratio. In the termination phase, feed intake linearly increased (P&lt;0.05), weight gain and feed conversion were quadratic (P&lt;0.01), with levels calculated as 0.757 and 0.713%, respectively. Increasing linear responses were observed for carcass (%), breast (P&lt;0.05) and drumstick (P&lt;0.01) yields. The pH of the breasts showed a linear increasing effect (P&lt;0.01), while shear force and cooking weight loss had a linear decreasing effect (P &lt;0.01) with the increase of digestible lysine levels. The levels of digestible lysine recommended per phases: 1.175% initial, 1.108% growth and 0.713% termination.

Efecto de la harina de hoja de neem sobre las características de la canal y la calidad de la carne de los pollos de engorde

Se llevó a cabo un estudio para evaluar el efecto fitobiótico de la hoja de neem sobre la calidad de la canal, la composición química, la refrigeración y las pérdidas de peso de cocción de la carne de pechuga de pollo de engorde alimentado con niveles variables de inclusión de hoja de neem (Azadirachta indica) (NLM) a 0, 0,5, 1,0 y 1,5% niveles de inclusión para reemplazar los despojos de trigo w /w. Ciento noventa y dos aves se dividieron en cuatro tratamientos que consistían en tres réplicas y cada una de las tres réplicas que consisten en 18 aves. Las aves fueron alimentadas ad libitum durante 8 semanas. Los datos obtenidos fueron sometidos a un análisis unidireccional de la varianza a un nivel significativo del 95%. El resultado en el peso en canal de pollo de engorde alimentado en diferentes niveles de harina de hoja de neem no mostró diferencias significativas (P&gt;0.05) en todos los parámetros. Las pérdidas de peso de refrigeración y cocción, el análisis sensorial (color, jugosidad, sabor de carne, ternura, sabor, salinidad, sabor general y aceptabilidad general) no fueron influenciados por NLM. El contenido de humedad y cenizas fueron los parámetros que fueron significativamente (P

Feed supplementation with inulin on broiler performance and meat quality challenged with Clostridium perfringens: Infection and prebiotic impacts

Following the ban on the use of antibiotics as growth enhancers in 2006 by the European Union, alternative products have been sought. Inulin is a prebiotic that is found naturally in many plants. It reaches large intestine of animals unaltered, where it is fermented by beneficial bacteria that comprise the intestinal microbiota. Inulin also inhibits the growth of pathogenic bacteria. Consumption of inulin in chicken diets improves performance at slaughter; nevertheless, little is known about its effects on poultry meat. Therefore, the objective of this study was to evaluate the effects of inulin on feeding of broilers challenged with Clostridium perfringens (4.0 × 108 CFU) and its consequences on the quality of breast meat. Four hundred Cobb male broiler chickens were distributed in a completely randomized design with four treatments and five replications each, as follows: T1: control treatment, basal diet (DB); T2: DB + 21-day challenged with C. perfringens orally; T3: DB + 21-day challenge with C. perfringens orally +25 mg/kg inulin; T4: DB + 21-day challenge by C. perfringens orally +4.4 mg/kg lincomycin. There were no significant differences between treatments in terms of pH, color parameters (L, a*, b*), water retention capacity, or shear force cooking weight loss. However, we found that the meat of poultry challenged by C. perfringens showed lower lipid peroxidation and increased activity of the antioxidant enzymes SOD and CAT, suggesting improvement in antioxidant profile. Nitrate/nitrite levels were lower with T3 and higher with T4 than with T1. We therefore conclude that inulin can replace antibiotics as growth promoters without causing changes in the physicochemical characteristics of meat. C. perfringens challenge caused lower lipid peroxidation and stimulated antioxidant responses in breast meat.

Quality of fresh and aged meat from lambs fed peanut meal and glycerin

Abstract: Were evaluated the microbiological and physicochemical characteristics of fresh and aged semimembranosus muscle from 40 uncastrated male Ile de France lambs with 17.15 ± 1.56 kg of initial body weight. Treatments involved fresh and meat aged for 14 days at 4 ºC from lambs receiving four diets, as follows: control; PM - diet with 20% peanut meal replacing soybean meal; G - diet with 25% glycerin replacing corn; and PMG - diet with 10% peanut meal and 12.5% glycerin. The forage:concentrate ratio was 40:60, and corn silage was used as roughage. The diets had similar values of crude protein and metabolizable energy (17.47% and 2.72 Mcal kg/dry matter). A completely randomized design was adopted in a 4×2 factorial arrangement (four diets × fresh and aged meat). Diets and aging did not favor the development of microorganisms in the meat. There was an interaction effect between diets and aging for pH, color, cooking weight loss (CL), and shear force (SF). The fresh meat from animals fed G was lighter compared with the meat from those consuming PM and PMG (lightness of 38.45, 36.26 and 37.88 respectively). Aging increased lightness (37.63 to 40.87), red intensity (15.12 to 15.93), yellow intensity (2.48 to 3.42) and CL (23.84 to 32.59%), reduced pH (5.66 to 5.45), water holding capacity (61.85 to 58.87%) and SF (22.60 to 16.95 N). By-products from biodiesel and peanut production can be used to replace corn and soybean meal in diets for lambs without compromising their meat quality.

Effect of Licuri cake supplementation on performance, digestibility, ingestive behavior, carcass traits and meat quality of grazing lambs

This study evaluated the effect of Licuri cake (LC) supplementation replacing soybean meal in concentrate on performance, digestibility, ingestive behavior, carcass traits and meat quality of grazing lambs. Thirty-two uncastrated Santa Inês lambs with a mean body weight (BW) of 24.7 ± 0.9 kg were distributed into 4 treatment diets in a randomized design. Lambs were fed Aruana grass (Panicum maximum cv. Aruana) as roughage and supplemented with a concentrate composed of ground corn, soybean meal and mineral premix. Licuri (Syagrus coronata) cake was added to concentrate at 0 (control), 87.0 (LOW), 174 (MED), and 260 (HIGH) g/kg of dietary DM. Lambs supplemented with LC did not affect DM Panicum maximum intake (P >0.05). However, there was a linear increase (P <0.001) in the concentrate mixture and total intake of ether extract (EE) and neutral detergent fiber (NDF). The total intake of non-fibrous carbohydrates (NFC) and crude protein (CP) intake of concentrate supplementation decreased (P < 0.001) by LC inclusion. The CP total intake quadratically decreased by LC inclusion. The digestibilities of DM, CP and EE were not influenced (P> 0.05) by LC inclusion. However, the digestibility of NFC and NDF (P < 0.05) decreased with the inclusion of LC. Licuri cake inclusion promoted a linear reduction in the time spent feeding and a linear increase in the time spent ruminating, DM, CP and NDF feeding efficiency and NDF rumination. However, DM and CP rumination efficiency presented a linear reduction (P <0.05). Licuri cake inclusion in concentrate mixture up to 174 g/kg DM improved final BW, total weight gain and average daily gain (ADG) and feed conversion (P <0.001). No differences (P>0.05) on carcass traits, morphometric measurements, weight of commercial cuts, cooking weight loss, shear force, sarcomere length, moisture, ash and protein content of the longissimus lumborum were observed among treatments. There was a quadratic increase (P = 0.03) on the lipid content of meat lamb. The inclusion of LC in the diet of lambs linearly increased the a* (P = 0.007), b* (P=0.091) and C* (P = 0.011) color index of the meat. It is recommended the medium level of LC (174 g/kg DM) replacing soybean meal in concentrate of grazing lambs because increases the time spent eating, final weight and ADG of animals and improved the feed conversion rate without change most of the carcass traits and meat quality.

Sensory and physical quality assessment of Sie reuboh (Cooked Meat-an Acehnese traditional cuisine)

Sie reuboh is an Acehnese traditional cuisine which uses red-meat as the main protein and is prepared specifically with addition of beef tallow, traditional vinegar and blend of spices. The dish was extremely popular, has a long shelf life, exquisite and complex taste. However due to the changing in life styles and modernization, nowadays the dish hardly prepared at home and has varied of recipes. Based on previous studies, the updated recipe was formulated by varying the amount of beef tallow and vinegar as independent variables. Furthermore, this study aims to assess the physical quality (pH and cooking weight loss) and sensory attributes (color, aroma, flavor, texture). The sensory attributes were divided onto ten specific attributes, which were assessed with Qualitative Descriptive Analysis (QDA) method. The analysis of variance (ANOVA) showed that addition of beef tallow significantly affected (P≤0.01) the umami flavor of sie reuboh, whereas addition of vinegar significantly (P≤0.01) affected pH, cooking weight loss, color, meat flavor, sour flavor, tenderness and chewiness of produced sie reuboh descriptively. The sensory profiles of each treatment were also described, where the increasing amount of vinegar tend to decrease pH, prevent cooking weight loss and elevate color, tenderness and sour flavor of the product.1

Fatty acid profile, physicochemical composition and sensorial attributes of salted and sun-dried meat from young Nellore bulls supplemented with condensed tannins.

The objective of this study was to evaluate the effect of condensed tannin inclusion (0, 10, 30 or 50 g/kg of dry matter (DM) total) from Acacia mearnsii extract on the fatty acid profile, physicochemical quality and sensorial analysis of salted and sun-dried meat from young Nellore bulls. The inclusion of condensed tannin extract in the young bulls’ diets promoted a quadratic reduction in the lipid content. There was a linear increase in the water retention capacity, cooking weight loss and C18:3n–3 and a linear reduction in collagen, C16:0, C16:1cis–9, C18:1, MUFAs, and Δ9–desaturaseC18 in the salted and sun-dried meat from young Nellore bulls supplemented with condensed tannin. The myristic fatty acid (C14:0) and the flavor sensory attribute presented a quadratic increase. The inclusion of condensed tannin extract in the young Nellore bulls’ diets did not influence most of the physicochemical characteristics, fatty acids and nutraceutical compounds, including CLA, atherogenicity, thrombogenicity and the h:H index, the tenderness and the global appearance of the salted and sun-dried meat. Condensed tannins reduce ruminal biohydrogenation and improve the PUFA content of salted and sun-dried meat from young Nellore bulls.

Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder.

Cricket powder (CP) contains significant amounts of protein, fat (including unsaturated fatty acids), and fiber, as well as vitamins and minerals. The high nutritional value and low price make it an interesting addition to food production. This paper is a report on the results of the addition of cricket powder to pasta. Three levels of durum semolina replacement were chosen: 5%, 10%, and 15%. The obtained products were analyzed for their nutritional composition, cooking and textural properties, and color, as well as consumer acceptance. The results indicate that the addition of CP influenced the cooking weight and cooking loss (reducing losses and water absorption), as well as the color of the pasta, reducing its lightness and shifting color balances to blue and red. The firmness of pasta was also influenced. The firmness was strengthened by addition of CP. Principal components analysis indicated that the flavor change had the most pronounced effect on consumer acceptance. Nevertheless, sensory evaluation proved that protein-enriched pasta produced with CP has consumer acceptance comparable with that of conventional products.

Corrigendum to: Physicochemical characteristics and fatty acid composition of the meat of lambs fed cassava silage and dry tamarind (Tamarindus indica)

The objective of the present study was to determine the effect of the addition of dry tamarind (Tamarindus indica L.) residue to cassava (Manihot esculenta, Crantz) silage on the carcass traits, quality and fatty acid profile of lamb meat. Forty 6-month-old (±2 days) castrated lambs (crossbred Santa Ines × mixed breed) with initial bodyweights of 22.1 ± 3.0 kg were used in a completely randomised design with four treatments (0, 100, 200 or 300 g/kg of DM of dry tamarind residue) and 10 replicates (animals). There was a significant increase in hot carcass weight (P P = 0.04); however, there were no effects on final bodyweight, average daily weight gain, slaughter weight, weights of other commercial cuts, shear force, lightness (L*), redness (a*), yellowness (b*), chroma (C*), lipid profile, ash content, initial and final pH value and cooking weight loss. There was a significant (P P = 0.01) and stearic (C18:0; P = 0.01) fatty acid concentrations (total saturated fatty acids, ΣSFA) (P = 0.03) and the ratio of ΣSFA to unsaturated fatty acids (ΣSFA:ΣUFA; P = 0.04). However, there were linear increases in the C18:2 cis9, cis12 concentration (P = 0.04), polyunsaturated fatty acid n-6 concentration (P = 0.05), ΣUFA (P = 0.03) and the Σn-6:Σn-3 ratio (P = 0.01) in the lamb meat. Dry tamarind can be added to cassava up to a level of 300 g/kg of DM without any negative effects on the performance or meat quality, and it increases the yield of the loin cut, polyunsaturated fatty acid n–6 and ΣUFA, which makes the lamb meat healthier.

Physicochemical characteristics and fatty acid composition of the meat of lambs fed cassava silage and dry tamarind (Tamarindus indica)

The objective of the present study was to determine the effect of the addition of dry tamarind (Tamarindus indica L.) residue to cassava (Manihot esculenta, Crantz) silage on the carcass traits, quality and fatty acid profile of lamb meat. Forty 6-month-old (±2 days) castrated lambs (crossbred Santa Ines × mixed breed) with initial bodyweights of 22.1 ± 3.0 kg were used in a completely randomised design with four treatments (0, 100, 200 or 300 g/kg of DM of dry tamarind residue) and 10 replicates (animals). There was a significant increase in hot carcass weight (P &amp;lt; 0.001) and loin weight (P = 0.04); however, there were no effects on final bodyweight, average daily weight gain, slaughter weight, weights of other commercial cuts, shear force, lightness (L*), redness (a*), yellowness (b*), chroma (C*), lipid profile, ash content, initial and final pH value and cooking weight loss. There was a significant (P &amp;lt; 0.001) quadratic reduction in water-holding capacity with an increasing tamarind residue content. The addition of tamarind residue to cassava silage linearly decreased the lauric (C12:0; P = 0.01) and stearic (C18:0; P = 0.01) fatty acid concentrations (total saturated fatty acids, ΣSFA) (P = 0.03) and the ratio of ΣSFA to unsaturated fatty acids (ΣSFA:ΣUFA; P = 0.04). However, there were linear increases in the C18:2 cis9, cis12 concentration (P = 0.04), polyunsaturated fatty acid n-6 concentration (P = 0.05), ΣUFA (P = 0.03) and the Σn-6:Σn-3 ratio (P = 0.01) in the lamb meat. Dry tamarind can be added to cassava up to a level of 300 g/kg of DM without any negative effects on the performance or meat quality, and it increases the yield of the loin cut, polyunsaturated fatty acid n–6 and ΣUFA, which makes the lamb meat healthier.

Vakumda Paketlenip Pişirilmiş Kuzu Karaciğerinin Depolanma Esnasındaki Kalite Parametreleri

Bu çalışma da vakum altında paketlenip pişirilmiş (Sous vide) sonrasında da buzdolabı sıcaklığında (3 °C) saklanan kuzu ciğerinin kalitesindeki değişimler incelenmiştir. Numuneler vakum altında poliamid polietilen torbalar içine paketlenerek 40 dakika boyunca 80 °C'lik bir su banyosunda pişirilmiş ve 0, 2 ,4, 6, 8 ve 10 hafta süreyle 3 °C'de saklanmıştır. Her hafta ciğer örnekleri üzerinde duyusal, mikrobiyolojik (toplam aerobik), kimyasal (pH), CIE lab renk (L *, a *, b * değerleri), pişme ağırlığı kaybı ve su miktarı analizleri yapılmıştır. On hafta depolama esnasında su miktarında, pişme ağırlığı kaybı değerlerinde, CIE Lab renk değerlerinde ve duyusal analiz puanlarında küçük değişiklikler belirlenmiştir. Mikrobiyolojik olarak en fazla değişim beşinci haftada (2 log kob /g) gözlenmiştir. Ciğer örneklerinin 8 hafta sonra kabul edilemez hale geldikleri belirlenmiştir. Enstrümantal doku ölçümlerinde (doku profil analizi, TPA), depolama süresince numunelerde sertlik, adezif yapışkanlık kohezif yapışkanlık ve esneklik bakımından küçük değişiklikler olduğu gözlenmiştir.