Differences In Meat Quality Research Articles

Untargeted Metabolomics Reveals the Effect of Selective Breeding on the Quality of Chicken Meat

The selection for improved body weight is an effective approach in animal breeding. Guangxi Partridge chickens have differentiated into two lines under selective breeding, which include line S and line D that have shown statistically significant differences in body weight. However, the meat quality analysis in our study indicated that the quality of breast and thigh muscles in line S chickens changed, which included increased values of L*, b*, and drip loss and decreased a* value, pH, and shear force in skeletal muscles. To illuminate the effect of selection on skeletal muscles, LC-MS/MS metabolomics was performed to explore differentiated metabolites in divergent tissues from the two chicken lines. The results of principal component analysis and orthogonal projection to latent structures discriminant analysis suggested that metabolites of different groups were separated, which suggested that selective breeding certainly affected metabolism of skeletal muscles. KEGG analysis identified that valine, leucine, and isoleucine biosynthesis, glycerophospholipid metabolism, and glutathione metabolism noteworthily changed in breast muscle. Amino sugars and nucleotide sugar metabolism, ascorbate and aldarate metabolism, the pentose phosphate pathway, pentose and glucuronate interconversions, fructose and mannose metabolism, and glycerophospholipid metabolism were remarkedly identified in thigh muscle. These screened pathways suggested oxidative stress in breast and thigh muscles, which corresponded with our previous results. Therefore, this study determined that glycerophospholipid metabolism conservatively functioned in muscle flavor and development but exhibited different anti-oxidative patterns in different skeletal muscles. Overall, the present study identified several differentiated metabolites and pathways for exploring differences in meat quality between different broiler populations.

PSV-9 Effects of Supplemental Methionine Sources in Finishing Pig Diets on Carcass Characteristics, Cutting Yields, and Meat Quality

Abstract While supplemental methionine (Met) is widely used within the swine industry, data are limited regarding the effect of Met sources on carcass cutability and meat quality. The objective was to determine the effects of DL-methionine (DLM, 99%), L-methionine (LM, 99%), or calcium salt of DL-methionine hydroxyanalogue (MHA-Ca, 84%) in finishing pig diets on carcass characteristics and meat quality. Pigs (n = 240) were allocated to 60 single-sex pens. For the final 7 wk of the finisher phase, pigs (BW= 79.9 ± 0.80 kg) were fed diets containing DLM, LM, or MHA-Ca, with the supplemental methionine source providing 25% of the sulfur amino acid requirement. One pig per pen was slaughtered, and left sides of carcasses were fabricated into subprimal cuts to determine carcass-cutting yields. Loin quality including proximate composition and shear force was measured. Data were analyzed using the MIXED procedure of SAS. Hot carcass weight was not different (P= 0.34) between treatments (DLM 103.0 kg; LM 104.5 kg; MHA-Ca 101.5kg), moreover loin eye area was not different (P= 0.98) between treatments (DLM 52.49 cm²; LM 52.65 cm²; MHA-Ca 52.81 cm²). Boneless carcass cutting yield was not different (P = 0.56) between treatments (DLM 54.82 kg; LM 54.97 kg; MHA-Ca 54.52 kg). Loin pH was not different (P = 0.24) between treatments (DLM 5.48; LM 5.45; MHA-Ca 5.45). However, drip loss tended to be reduced (P = 0.11) by the DLM treatment (5.58%) compared with LM (7.03%) and MHA-Ca (6.68%) treatments. Shear force was not different (P = 0.85) between treatments (DLM 3.06 kg; LM 3.03 kg; MHA-Ca 3.10 kg). However, cook loss tended to be reduced (P = 0.06) by the DLM treatment (16.20%) compared with LM (18.18%) and MHA-Ca (18.50%) treatments. These data suggest that only minimal differences in carcass cutability and meat quality can be attributed to methionine sources in finishing pig diets.

Insights from proteome to phosphorylated proteome: deciphering different regulatory mechanisms in goat muscles with high‐ and low‐meat quality

SUMMARYTo investigate the inner mechanisms of meat quality differences between high‐quality (HQ) and low‐quality (LQ), a comparative quantitative study between longissimus thoracis and external intercostals of goat muscle was performed from proteome to phosphorylated proteome using RP‐HPLC in combination with the ‘isobaric tag’ for relative and absolute quantitation (iTRAQ) labelling strategy. Altogether, 1441 proteins were identified in our study, of which 673 were phosphoproteins, and a total of twenty were common differentially expressed proteins. Myosin, carbonic anhydrase, and phosphoglucomutase could be used as proteins marker for HQ and LQ meat. Bioinformatics analysis showed that these proteins exhibited different rates for glycolysis and oxidative phosphorylation reaction, thus causing the different pH and NADH change rates, and resulting in better colour, tenderness, and water retention in HQ meat. The release of Ca2+ and adenosine triphosphate changed the meat quality through calcium signalling. Our finding provides a comprehensive view of proteome changes and their phosphorylation levels in goat muscle, involved in producing meats of different muscle parts. It also gives a better understanding of the regulation of protein on various biological processes that determine the final meat quality attributes.

Differences in carcass composition and meat quality of conventional and slow-growing broiler chickens raised at 2 stocking densities

The fast growth rate of broiler chickens is a welfare concern that has increased consumer interest in chicken from slower growing (SG) broilers. Replacing conventional (CONV) broilers with SG broilers will reduce chicken supply and SG broilers require different management practices than CONV. This study evaluated the effects of 2 stocking densities on the carcass composition and meat quality of CONV broilers that reach market weight at 42 d and SG broilers that reach market weight at 63 d. Male broilers from each strain were exclusively stocked into 16 pens at a density of either 29 kg/m2 or 37 kg/m2. Live body, carcass without giblets (WOG), and part weights were recorded and used to calculate yield. Initial and 24-hour pH, color (L*, a*, and b*), cooking loss, and Warner Bratzler shear force of the breast and thigh muscles were measured. Birds from both strains reached similar live body and carcass WOG weights. CONV had 3.4%, 13.0%, and 2.8% greater (P ≤ 0.002), carcass WOG, breast, and tenderloin yields, while SG had 2.7%, 5.0%, 7.5%, and 1.2% greater (P < 0.0001) wings, leg quarters, frame, and skin yields, respectively. CONV breast 24-h pH and cooking loss were greater (P ≤ 0.04) than SG. While SG thigh shear force was greater than CONV (P = 0.008), breast shear force was the lowest for CONV stocked at 29 kg/m2 and the greatest for SG stocked at 37 kg/m2 (P = 0.04). SG had a paler breast than CONV, while CONV had a yellower breast than SG (P < 0.0001). While SG had a redder thigh than CONV (P = 0.002), SG stocked at 29 kg/m2 had a redder breast than SG stocked at 37 kg/m2, with both CONV groups intermediate (P = 0.04). These results indicate that differences in male broiler meat quality were affected more by strain than by stocking density. Compared with CONV, SG broiler meat quality was more affected by stocking density in this study.

Effects of physical exercise on muscle metabolism and meat quality characteristics of Mongolian sheep

The objective of this study was to investigate the effects of exercise training on muscle metabolism, fatty acid composition, carcass traits, and meat quality characteristics of Mongolian sheep. Fourteen Mongolian sheep were randomly divided into two groups (7 sheep in each) and placed in two adjacent livestock pens. One group of sheep was kept in the pen (Control [C] group) and the other group of sheep (Training [T] group) were driven away in a field to walk twice a day. The results showed a reduction in pH measured 45 min post mortem, L*, a*, and b* value, intramuscular fat, and carcass length, and an increase in the ultimate pH value and shear force in the meat of T group in comparison with that of C group (p < .050). Also, exercise training moderately affected the fatty acid composition of LT muscle. Compared with C group, the concentrations of myristoleic acid (C14:1) and stearic acid (C18:0) were increased (p < .050), while the concentrations of C20:3 n‐6, neurolic acid (C24:1), and n‐3 polyunsaturated fatty acid (PUFA) were decreased in T group (p < .050). Transcriptome analysis highlighted 621 genes differentially expressed in two groups, including 385 were up‐regulated (e.g., GLUT4 and PGC‐1α) and 236 were down‐regulated (e.g., PLIN1 and ACSL3) in T with respect to C group. Besides, considering these genes, a number of enrichment pathways related to muscle metabolic processes, involving carbohydrate metabolism, lipid metabolism, oxidation reduction process, and muscle tissue development, were highlighted. In conclusion, these results contributed to a better understanding of the possible biological and molecular processes underlying the effects of exercise training on muscle metabolism and meat quality in Mongolian sheep, and provide useful information for contributing to understand the phenotypic and functional differences in meat quality of sheep.

Nutritional Benefits from Fatty Acids in Organic and Grass-Fed Beef.

Livestock production is under increasing scrutiny as a component of the food supply chain with a large impact on greenhouse gas emissions. Amidst growing calls to reduce industrial ruminant production, there is room to consider differences in meat quality and nutritional benefits of organic and/or pasture-based management systems. Access to forage, whether fresh or conserved, is a key influencing factor for meat fatty acid profile, and there is increasing evidence that pasture access is particularly beneficial for meat’s nutritional quality. These composition differences ultimately impact nutrient supply to consumers of conventional, organic and grass-fed meat. For this review, predicted fatty acid supply from three consumption scenarios were modelled: i. average UK population National Diet and Nutrition Survey (NDNS) (<128 g/week) red meat consumption, ii. red meat consumption suggested by the UK National Health Service (NHS) (<490 g/week) and iii. red meat consumption suggested by the Eat Lancet Report (<98 g/week). The results indicate average consumers would receive more of the beneficial fatty acids for human health (especially the essential omega-3, alpha-linolenic acid) from pasture-fed beef, produced either organically or conventionally.

Effect of an animal-friendly raising environment on the quality, storage stability, and metabolomic profiles of chicken thigh meat

Despite growing interest from consumers in meat products from animal-friendly raising environments, the influence of environmental conditions on chicken meat quality remains unclear. This study investigated the effects of legally approved animal-friendly raising environments on the physicochemical quality and storage stability of chicken thigh muscle using nuclear magnetic resonance-based metabolic analysis. One-day-old Cobb chicks were raised for 35 days under conventional or animal-friendly farms in an indoor system. Chicken thigh meat from conventional farms (CB) and chicken thigh meat from legally approved animal-friendly farms (AFB) were stored for 7 days and the metabolomic profiles and characteristics of meat were analyzed. Two chicken groups were clearly separated by partial least squares-discriminant analysis based on their metabolomic profiles. Glycolysis-related products (glucose and lactic acid) were more abundant in AFB, whereas inosine, hypoxanthine, and free amino acid contents were higher in CB. An animal-friendly raising environment resulted in the differential regulation of metabolic pathways and physicochemical quality of AFB, which presented a lower pH and water holding capacity and higher shear force compared with CB. However, both chicken groups maintained their storage stability in terms of microbial quality, lipid oxidation, volatile basic nitrogen, and fatty acid profiles. These results suggest that an animal-friendly raising environment could lead to differences in meat quality via metabolic changes, which subsequently alter the physicochemical quality of chicken thigh meat.

Differences in Meat Quality of Six Muscles Obtained from Southern African Large-Frame Indigenous Veld Goat and Boer Goat Wethers and Bucks.

Simple SummaryThis study describes the meat tenderness and colour attributes of six muscles (Longissimus thoracis et lumborum (LTL), Semimembranosus (SM), Biceps femoris (BF), Supraspinatus (SS), Infraspinatus (IS), Semitendinosus (ST)) from same-aged young Boer Goat (BG) and Indigenous Veld Goat (IVG: Cape Speckled and the Cape Lob Ear) wethers and bucks. Muscle tenderness and colour characteristics differed more between wethers and bucks than between IVG and BG. Large-frame IVG bucks and wethers produced very similar meat tenderness, juiciness and colour characteristics to the BG bucks and wethers, indicating them to be just as suited for meat production. The wethers′ meat, with its increased intramuscular fat in all six muscles tested, would satisfy the consumer segment that prefer juicier and more flavoursome meat. Knowledge of the muscle characteristics of goat carcasses will help the development of the formal commercial market for goat meat, which would benefit smallholder farmers, who typically produce most of the goats in the world.Various meat quality characteristics of six muscles (Longissimus thoracis et lumborum (LTL), Semimembranosus (SM), Biceps femoris (BF), Supraspinatus (SS), Infraspinatus (IS), Semitendinosus (ST)) from large-frame Boer Goats (BG) and Indigenous Veld Goats (IVG: Cape Speckled and the Cape Lob Ear) were studied. Weaner male BG (n = 18; 10 bucks and 8 wethers) and IVG (n = 19; 9 bucks and 10 wethers) were raised on hay and natural grass, and on a commercial pelleted diet to a live weight of 30–35 kg. All goats were slaughtered at a commercial abattoir and the dressed carcasses were chilled at 4 °C within 1 h post mortem. The muscles were dissected from both sides 24 h post mortem and aged for 1 d and 4 d. Variations in meat characteristics such as ultimate pH, water holding capacity (WHC), % purge, myofibril fragment length (MFL), intramuscular fat (IMF), connective tissue characteristics, and Warner-Bratzler shear force (WBSF) were recorded across muscles. Bucks had higher lightness (L*) and hue-angle values, whereas wethers had increased redness (a*) and chroma values. The muscle baseline data will allow informed decisions to support muscle-specific marketing strategies, which may be used to improve consumer acceptability of chevon.

Carcass characteristics and selected meat quality traits from commercial broiler chickens of different origin.

The aim of the study was to compare carcass and meat quality traits in 42-day-old Ross 308 and Cobb 500 broiler chickens. Forty carcasses were studied. Acidity (pH24 ) and electrical conductivity (EC24 ) of pectoralis major muscle and drumstick were determined 24 h postmortem. After carcass cutting, samples of breast and leg meat were collected for determination of quality traits. Broiler genotype had a significant effect on abdominal fat content in carcass and on water, protein, fat, sodium, and magnesium content in breast meat. Bird origin had an effect on the lightness, yellowness, horizontal diameter of muscle fiber, horizontal:vertical (H:V) diameter ratio, and most textural characteristics of pectoralis major muscle, as well as on the pH (pH24 ), electrical conductivity (EC24 ), and yellowness (b*) of leg muscles. Sex of birds had a significant effect on carcass weight, water, fat and collagen content, L*, a*, b* color attributes, and chewiness and gumminess of breast meat and on water and protein content in leg muscles. The present study provided information on the differences in carcass and meat quality between Ross 308 and Cobb 500 broiler chickens.

تأثيره الكايتوسان على جودة اللحوم في ذكور طيور السمان المحلي

The aim of this study is to know the effect of different percentages of chitosan added to drinking water on the weight and quality of quail meat, physical anatomy in terms of (the body of the long carcass, the girth of the chest, the length of the thigh bones, the thigh racket, the fullness of the chest), chemical analysis (protein, moisture, fat and ash) and sensory evaluation of quail meat. It was purchased 320 Iraqi-origin birds of quail and one day old. Chicks were randomly distributed to three equal groups' treatments and treated with chitosan and added to the drinking water: the first treatment (0.1 gm./L water only as a control treatment), the second treatment (0.2 gm./L of chitosan was added to the drinking water) and the third treatment (0.3 gm./L of chitosan was added to the drinking water).The results showed a significant difference (p≤ 0.05) between groups in carcass cutting, physical anatomy, measurement of carcass parts and chemical analysis, as well as a significant and clear improvement in the sensory characteristics of quail meat with a concentration of 0.2 gm./L chitosan. We conclude from this that adding low concentrations of chitosan to the drinking water of quail birds showed a significant difference in growth performance, meat quality, chemical composition, carcass weights and physical anatomy, as well as improving sensory characteristics and quality of quail meat.

Genome-Wide Expression Profiling of mRNAs, lncRNAs and circRNAs in Skeletal Muscle of Two Different Pig Breeds.

Simple SummaryVariation exists in muscle-related traits, such as muscle growth and meat quality, between obese and lean pigs. In this study, the transcriptome profiles of skeletal muscle between Beijing Blackand Yorkshire pigs were characterized to explore the molecular mechanism underlying skeletal muscle-relatedtraits. Gene Ontology (GO) and KEGG pathway enrichment analyses showed that differentially expressed mRNAs, lncRNAs, and circRNAs involved in skeletal muscle development and fatty acid metabolism played a key role in the determination of muscle-related traits between different pig breeds. These results provide candidate genes responsible for muscle phenotypic variation and are valuable for pig breeding.RNA-Seq technology is widely used to analyze global changes in the transcriptome and investigate the influence on relevant phenotypic traits. Beijing Black pigs show differences in growth rate and meat quality compared to western pig breeds. However, the molecular mechanisms responsible for such phenotypic differences remain unknown. In this study, longissimus dorsi muscles from Beijing Black and Yorkshire pigs were used to construct RNA libraries and perform RNA-seq. Significantly different expressions were observed in 1051 mRNAs, 322 lncRNAs, and 82 circRNAs. GO and KEGG pathway annotation showed that differentially expressed mRNAs participated in skeletal muscle development and fatty acid metabolism, which determined the muscle-related traits. To explore the regulatory role of lncRNAs, the cis and trans-target genes were predicted and these lncRNAswere involved in the biological processes related to skeletal muscle development and fatty acid metabolismvia their target genes. CircRNAs play a ceRNA role by binding to miRNAs. Therefore, the potential miRNAs of differentially expressed circRNAs were predicted and interaction networks among circRNAs, miRNAs, and key regulatory mRNAs were constructed to illustrate the function of circRNAs underlying skeletal muscle development and fatty acid metabolism. This study provides new clues for elucidating muscle phenotypic variation in pigs.

Comparative phosphoproteomic provides insights into meat quality differences between slow- and fast-growing broilers

The selection of broilers for augmented growth rate and breast yield has been accompanied by deterioration in meat quality. To characterise the meat quality differences between slow- (SG) and fast-growing broilers (FG), Xueshan and Ross 308 chickens were employed to determine the mechanisms causing these differences. SG meat was found to display more redness and yellowness, higher shear force, pH24h, and protein content, with lower intramuscular fat (IMF) content than FG meat. Further, based on comparative phosphoproteomic analysis (SG/FG), upregulated phosphorylated myofibrillar proteins resulted in larger fibres, which contributed to lower pressing loss and tenderness. The phosphoproteins of glycolytic enzymes, phosphorylase kinases, and calcium-related proteins were significantly downregulated, which reduced the acidity of the meat. SLC7A5 at Ser21, MRC2 at Ser1359 and CRAT at Ser341, AUP1 at Ser377 positively affected protein and IMF deposition, respectively. Together, these phosphoproteins elicit vital information for the genetic improvement of chicken meat quality.

Effects of Dietary Level of Rice Distiller’s Dried Grains on Performance and Meat Quality of Chickens

Background: In Vietnam, animal feed mainly depends on imported raw materials, while available agro-industrial by-products are often released into the environment and only a its unsubstantial portion used as an animal feed. Therefore, efficient use of these by-products as animal feed is essential. This work aimed to evaluate the effect of dietary levels of rice distiller’s dried grain (Rice DDG) on broiler performance, meat yield and meat quality. Methods: The research was conducted at the experimental station, Vietnam National University of Agriculture, Vietnam, from May to September 2020. A total of 240 a day-old broiler chicks were randomly assigned into 4 groups with 3 replications to receive 4 diets with different levels of RDDG at 0, 5, 8 and 10% for 14 weeks. Growth, meat yield and meat quality were estimated. Result: ADG was higher in broiler chickens fed diets with rice DDG compared to that in control diet at 12 and 14 weeks (P less than 0.05) while ADFI and FCR were not affected by the diets. There were significantly no differences in meat yield and quality among the diets. In conclusion, rice DDG could be used to partially replace main ingredients in chicken diets.

Oregano essential oil showed limited effects on pigs' carcass quality and haematology whereas a transcriptome analysis revealed significant modulations in the jejunum and the ileum.

Pig production depends on a health and performance balance. An approach to improve intestinal health is the oregano essential oil (OEO) supplementation within a conventional diet. Intestinal integrity regulating effects, for example gene expression, of some feed ingredients are important key factors for that balance. We hypothesized that OEO affects the expression of genes associated with pigs' intestinal integrity. In four trials, a total of 86 pigs have been used. From weaning, the 'treated' group (n=42) was additionally fed an oregano flavour additive [1500mg/kg (7.5% pure OEO)] within the basal diet. The 'control' group (n=44) was kept under identical environmental conditions, except the OEO. At age of 6months, pigs were slaughtered with an average weight of 111.1±10.9kg. In addition to automatically generated 'Fat-o-Meter' (AutoFOM) data, carcass quality factors have been measured manually. Valuable cuts of meat, such as ham and belly, were significantly reduced in the OEO group. Effects of OEO on pigs' haematologic parameters were very limited. For transcriptome analysis, the most interesting microarray expression results have been listed in a table (topTable). Selected genes were technically validated by qPCR. As a result, few significant differences in animal development and meat quality have been found between the OEO treated and the control group. Depending on OEO supplementation, we found 93 differently regulated genes in the jejunal tissue (70 up, 23 down) and 60 in the ileal tissue (48 up, 12 down). Just three genes (GRIN3B [glutamate ionotropic receptor NMDA type subunit 3B], TJP1/ZO-1 [tight junction protein ZO-1] and one uncharacterized gene) were affected by OEO both in jejunum and ileum. qPCR validation revealed AKT serine/threonine kinase 3 (AKT3), Interferon (IFN) -ε, -ω, tight junction protein (TJP1)/ZO-1 (ZO-1) to be upregulated in the jejunum and C-C motif chemokine ligand 21 (CCL21) was upregulated in the ileum of pigs that were supplemented with OEO. OEO supplementation had limited effects on pigs' performance traits. However, we were able to demonstrate that OEO alters the expression of genes associated with adaptive immune response in pigs' small intestine. These findings help to explain OEOs' beneficial impact on pigs' intestinal integrity.

Corn Silage Supplemented with Pomegranate (Punica granatum) and Avocado (Persea americana) Pulp and Seed Wastes for Improvement of Meat Characteristics in Poultry Production.

In the present study, pomegranate peels, avocado peels, and seed vacuum microwave extraction solid by-products were supplemented in corn silage in order to investigate the effects on meat quality and growth rate in broiler chicken. There were 50 broilers, divided in two groups, treated with experimental or usual feed for 43 days (group A: 25 broilers fed with avocado and pomegranate by-products and group B: 25 broilers fed with corn-silage used as control). The results showed that broiler chickens fed with a diet supplemented with a mixture of pomegranate avocado by-products (group A) showed significant differences in chicken leg meat quality, significantly improving the level of proteins and fatty acids content in breast and leg meat, respectively. More specific ω3 and ω6 fatty acids content were three times higher than in group B. Moreover, a protective effect on the decomposition of polyunsaturated fatty acids, induced by free radicals and presented in chicken meat, is based on the evaluation of lipid peroxidation by measuring thiobarbituric acid reactive substances. Pomegranate peels, avocado peels, and seed by-products appeared to have a slight reduction on meat production, while it was found to improve the qualitative chicken meat characteristics. Regarding the production costs, it was calculated that the corn-silage supplementation, used in this study, lead to a 50% lower cost than the commercial corn-silage used for the breeding of broilers.

Influence of beef genotypes on animal performance, carcass traits, meat quality, and sensory characteristics in grazing or feedlot-finished steers.

A 2-yr study was conducted to evaluate the effects of beef genotypes and feeding systems on performance, carcass traits, meat quality, and sensory attributes. A 2×2 factorial experiment was used to randomly allocate 60 steers in year 1 (YR1) and 44 steers in year 2 (YR2). The two beef genotypes evaluated were Red Angus (RA), and RA x Akaushi (AK) crossbreed. The steers were allotted to two finishing feeding systems: grazing, a multi-species forage mixture (GRASS) and feedlot finishing, conventional total mixed ration (GRAIN). All steers were slaughtered on the same day, at 26 and 18 mo of age (GRASS and GRAIN, respectively), and carcass data were collected 48 h postmortem. Growth and slaughter characteristics were significantly impacted by the finishing system (P < 0.01), with the best results presented by GRAIN. Beef genotype affected dressing percent (P < 0.01), ribeye area (P = 0.04), and marbling score (P = 0.01). The AK steers had a tendency (P = 0.09) for lower total gain; however, carcass quality scores were greater compared to RA. There was a genotype by system interaction for USDA yield grade (P < 0.01), where it was lower in GRASS compared to GRAIN in both genotypes, and no difference was observed between the two genotypes for any GRASS or GRAIN systems. There was no difference in meat quality or sensory attributes (P > 0.10) between the two genotypes, except that steaks from AK tended to be juicier than RA (P = 0.06). Thawing loss and color variables were impacted by the finishing system (P < 0.01). L* (lightness) and hue angle presented greater values while a* (redness), b* (yellowness), and chroma presented lower values in GRAIN compared to GRASS. Sensory attributes were scored better in GRAIN than GRASS beef (P < 0.01). There was a genotype by system interaction for flavor (P = 0.02), where beef from RA had a lower flavor rating in GRASS than in GRAIN, and no difference was observed for AK. Within each system, no difference was observed for flavor between RA and AK. Beef from steers in GRASS had greater (P < 0.01) WBSF than those from GRAIN. These results indicate that steers from GRAIN had superior performance and carcass merit and that AK enhanced these traits to a greater degree compared to RA. Furthermore, the beef finishing system had a marked impact on the steaks’ sensory attributes and consumer acceptability. The favorable results for texture and juiciness in GRAIN, which likely impacted overall acceptability, may be related to high marbling.

Integrative analysis identifies the quality advantage and corresponding regulatory mechanism of paddy field-cultured crayfish (Procambarus clarkii).

Procambarus clarkii is the dominant economic variety of crayfish in China, and paddy field shrimp cultivation is an organic mode of traditional rice-fish cultivation, with paddy field shrimp being the country's prevailing aquatic product. However, little has been reported on the differences in meat quality and digestive ability between paddy field and pond fish. In this study, the muscle composition and digestive function regulation of P. clarkii in ponds and paddies were studied to explore the influence of paddy field culture on P. clarkii quality. The results showed that the muscle composition of paddy field shrimp was significantly changed, with increased protein and decreased lipid levels. Through the study of the hepatopancreas and intestinal microbial diversity of P. clarkii, we hypothesized that rice farming may cause changes in its bacterial spectrum, stimulate the digestive functions of its intestines and hepatopancreas, cause differential expression of multi-substance metabolic pathways, and ultimately result in the substances' deposition in its muscles. This study revealed the impact of rice cultivation on P. clarkii from the perspective of meta-metabolism, and it demonstrated the advantages of paddy field shrimp cultivation.Key points• We explored the influence of paddy field culture on P. clarkii quality.• Muscle composition of paddy field shrimp was significantly changed, with increased protein and decreased lipid levels in paddy field.• Rice farming caused changes in its bacterial spectrum and stimulated the digestive functions of hepatopancreas.

Growth performance and meat quality of meat-type guinea fowl fed different commercial diets

The aim of study was to assess the growth performance, meat quality, and fatty acid composition of meat-type guinea fowl fed balanced commercial diets under two different feeding programs, similar to those for slaughter turkeys and broiler chickens, respectively. A total of 80 4-week-old meat-type guinea fowl divided into two groups (four replicates per group; 10 birds in each replicate) were raised for 14 weeks. One group received commercially available diets in a three-phased program (TM group), whereas the other group was fed commercial diets in a two-phased program (CM group). Growth-performance-related traits were recorded. At the end of rearing (14 weeks of age), eight birds from each group were slaughtered. Carcass yield and technological traits of meat (pH, color, water-holding capacity, natural and thermal loss, tenderness, fatty acid profile) were analyzed. Groups did not differ in terms of body weight as well as carcass yield and characteristics. There was no difference in meat quality and the fatty acid profile of breast and thigh meat of guinea fowl from TM and CM groups. The findings of this study suggest that both commercial diets (for broiler chickens and turkeys) can be used in meat-type guinea fowl rearing. Due to the lower price of diets fed to the CM group and the lack of significant variation in meat quality traits, its use seems to be more justified from an economic point of view.

Genome-wide DNA methylation analysis in Chinese Chenghua and Yorkshire pigs

BackgroundThe Chinese Chenghua pig (CHP) is a typical Chinese domestic fatty pig breed with superior meat quality characteristics, while the Yorkshire pig (YP) has the characteristics of fast growth and a high rate of lean meat. Long term natural selection and artificial selection resulted in great phenotypic differences between the two breeds, including growth, development, production performance, meat quality, and coat color. However, genome-wide DNA methylation differences between CHP and YP remain unclear.ResultsDNA methylation data were generated for muscle tissues of CHP and YP using reduced representation bisulfite sequencing (RRBS). In this study, a total of 2,416,211 CpG sites were identified. Besides, the genome-wide DNA methylation analysis revealed 722 differentially methylated regions (DMRs) and 466 differentially methylated genes (DMGs) in pairwise CHP vs. YP comparison. Six key genomic regions (Sus scrofa chromosome (SSC)1:253.47–274.23 Mb, SSC6:148.71–169.49 Mb, SSC7:0.25–9.86 Mb, SSC12:43.06–61.49 Mb, SSC14:126.43–140.95 Mb, and SSC18:49.17–54.54 Mb) containing multiple DMRs were identified, and differences of methylation patterns in these regions may be related to phenotypic differences between CHP and YP. Based on the functional analysis of DMGs, 8 DMGs (ADCY1, AGBL4, EXOC2, FUBP3, PAPPA2, PIK3R1, MGMT and MYH8) were considered as important candidate genes associated with muscle development and meat quality traits in pigs.ConclusionsThis study explored the difference in meat quality between CHP and YP from the epigenetic point of view, which has important reference significance for the local pork industry and pork food processing.

Comparison of performance, meat quality, and profitability of Cobb, Hubbard, and Ross broiler strains

Abstract The aim of this study was to investigate the differences in growth performance, carcass traits, meat quality, and economic efficiency among three fast-growing broiler strains. To this end, 1-day-old male Cobb-500, Hubbard-classic, and Ross-308 chicks (n = 300; 100 per group) were used in a 42-day trial. Each strain was divided into five replicates of 20 birds each. All chicks were housed under completely hygienic conditions and fed a pelleted maize and soybean-based diet. Cobb broilers exhibited significantly superior body weight, weight gain, feed conversion ratio and abdominal fat percentages compared to other strains ( P˂0.001). The carcass and breast yield of Cobb and Ross strains were significantly higher than those of the Hubbard strain ( P=0.016 and 0.009, respectively). A higher lightness (L*) and lower redness (a*) were observed in the thigh and pectoral muscles of Ross broilers. No significant difference in ultimate pH (pHu) and yellowness (b*) values were detected between various strains ( P> 0.05). The Cobb broilers had the highest water holding capacity, with the lowest cooking losses and thiobarbituric acid levels in the thigh and pectoral muscles. Moreover, the Cobb broilers possessed the highest level of crude protein relative to the other strains ( P˂0.001), as well as the highest profit margin and the lowest cost to produce 1 kg of live weight compared to the other strains ( P˂0.001). Our findings revealed that Cobb broilers had the heaviest body weight with the best carcass traits and meat quality.