Drip Loss Research Articles

The baicalein amorphous solid dispersion to enhance the dissolution and bioavailability and effects on growth performance, meat quality, antioxidant capacity and intestinal flora in Taihang chickens

Baicalein (BAI) is a natural flavonoid with antioxidant, antitumor and antibacterial properties. However, the bioavailability of BAI was limited due to low solubility. This study aims to improve the solubility of BAI through the amorphous solid dispersion (ASD) and evaluate changes in its pharmacokinetics and pharmacodynamics in Taihang chickens. Polyethylene caprolactam-polyvinyl acetate-polyethylene glycol grafted copolymer (Soluplus) was chosen as the carrier, and ASD was prepared by rotary evaporation and was characterized by powder X-ray diffractions (PXRD), differential scanning calorimetry (DSC) and fourier transform infrared spectroscopy (FT-IR). In vitro dissolution assays were used to screen the optimal ratio of drug to carrier, in vivo pharmacokinetic assays were conducted to investigate the promoting effect on the absorption. In addition, the effects of ASD on the growth performance, meat quality, antioxidant capacity and intestinal flora were investigated. ASD (1:9 and 2:8) did not exhibit crystal diffraction peaks of BAI in PXRD or endothermic peaks in DSC, indicating the successful preparation of ASD. The results of in vitro dissolution assay showed that the cumulative dissolution rate of ASD (2:8) within 600 min was 52.67%, which was 7.84-fold higher than BAI. The pharmacokinetic results showed that the peak concentration (Cmax) and the area under the drug-time curve (AUC0∼24) of ASD (2:8) was (5.20 ± 0.82) μg/mL and (17.03 ± 0.67) μg·h/mL, which was 1.91 and 2.64-fold higher than BAI, respectively. Dietary supplementation of BAI and ASD could increase average daily gain (ADG), while decrease feed conversion ratio (FCR), but there was no significant difference (P > 0.05). The drip loss of BAIASD group was lower than BAI group (P < 0.05). In addition, the antioxidant capacity of Taihang chickens were enhanced, the diversity and the abundance of beneficial bacteria was improved. Results of BAI upon the dietary supplementation tested in Taihang chickens, after preparation of ASD, indicating a superior enhancement effect in growth performance, meat quality, antioxidant capacity and intestinal flora due to an improved solubility and optimized bioavailability.

Comparative transcriptome analysis of longissimus dorsi muscle reveal potential genes affecting meat trait in Chinese indigenous Xiang pig

In this study, we compared the transcriptome of longissimus dorsi muscle between Guizhou Xiang pigs (XP) and Western commercial Large White pigs (LW), which show diffirent meat quality between them. In terms of meat quality traits, the pH 45 min, color score, backfat thickness, and intramuscular fat (IMF) content were higher in Xiang pigs than in Large White pigs (P < 0.01), while the drip loss, lean meat percentage, shear force, and longissimus dorsi muscle area of Xiang pigs were lower than that of Large White pigs (P < 0.01). Nutrients such as monounsaturated fatty acid (MUFA), total amino acids (TAA), delicious amino acids (DAA) and essential amino acids (EAA) in Xiang pigs were higher than that in Large White pigs, and the proportion of polyunsaturated fatty acid (PUFA) of Xiang pigs was significantly lower than Large White pigs (P < 0.01). Transcriptome analysis identified 163 up-regulated genes and 88 genes down-regulated in Xiang pigs longissimus dorsi muscle. Combined with the correlation analysis and quantitative trait locis (QTLs) affecting meat quality, a total of 227 DEGs were screened to be significantly associated with meat quality values. Enrichment analysis indicated that numerous members of genes were gathered in muscle development, adipogenesis, amino acid metabolism, fatty acid metabolism and synthesis. Of those, 29 genes were identified to be hub genes that might be related with the meat quality of Xiang pig, such as MYOD1, ACTB, ASNS, FOXO1, ARG2, SLC2A4, PLIN2, and SCD. Thus, we screened and identified the potential functional genes for the formation of meat quality in Xiang pigs, which provides a corresponding theoretical basis for the study of the molecular regulatory mechanism of pork quality and the improvement of pork quality.

Characterisation of chitosan coating incorporated with oleuropein and its effects on the quality of refrigerated chicken breasts

SummaryThe stability, microstructure and antioxidant capacity of the composite coating solution of chitosan (CS) and oleuropein (OLE, 0.08–0.32%, w/v) were estimated by zeta potential, rheological properties, scanning electron microscope and 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging assays. Effects of the composite coating on refrigerated chicken breasts were evaluated by microbial, chemical and sensory assays. The results revealed that the coating solutions were stable, intact and exhibited good antioxidant activities. When chicken samples were stored at 4 °C for 12 days, the microbial population treated with CS + OLE decreased to 5.43–7.59 log CFU g−1 compared with the control (8.41 log CFU g−1). The increase in pH values, total volatile base nitrogen and thiobarbituric acid reactive substances contents, and drip loss rate of chicken samples had also been deferred. Overall, the results indicated that it was feasible to apply CS with OLE to extend the shelf life of chicken breasts.

The incorporation of Chia seeds (Salvia hispanica L.) in the chicken diet promotes the enrichment of meat with n-3 fatty acids, particularly EPA and DHA

Chia seeds, an ancestral food produced in South America, have been utilized to supplement the diet of chickens with the objective of increasing the meat content of n-3 fatty acids. Chia seeds are notably rich in α-linolenic acid, an essential fatty acid comprising 62% of the total fatty acids in chia. The expectation was that feeding chickens with such a level of α-linolenic acid would promote its conversion to EPA, DPA, and primarily DHA, considering the favorable impact of these fatty acids on consumer health. To achieve this goal, 96 male Ross chickens were provided ad libitum diets supplemented with 0%, 2.5%, 5%, and 10% of chia seeds. At 49 days of age, the animals were slaughtered, and the Gastrocnemius, Iliotibialis lateralis, and Pectoralis major muscles were analyzed. The results indicated that chia seeds did not have a negative impact on the productive parameters. Regarding meat color, the inclusion of chia in the feed appeared to lower the redness of meat, especially in Pectoralis major, without apparent effects on the pHu neither for the drip loss of the meat. Chia seeds led to an increased deposition of C18:3n3, EPA, DPA, and DHA into the muscles. The DHA levels detected in the muscles in our study could be considered relatively high when compared to the findings of other investigations using chia seeds in chickens, especially given the extent of chia seed incorporation in the feed. On the other hand, meat indices such as total n-3 fatty acids, n-6/n-3 ratio, AI (atherogenicity), TI (thrombogenicity), and h/H (hypocholesterolemic effect) are favorable for consumers' health when chia seeds are included in the feed of chickens, except for AI and h/H when chia is included at 10% in the feed.

Immunoregulatory and antioxidant properties of tryptophan in quail chick

A dose-response assay was carried out to investigate the effects of graded levels of dietary tryptophan (Trp) on blood variables, immunity, and meat quality in quail chicks during the last two weeks of the growing period. A total of 420 21-day-old quail chicks were randomly distributed across the seven experimental groups (i.e., 2.12, 2.25, 2.38, 2.51, 2.64, 2.77, and 2.90 g Trp/kg of diet) with four pen replicates of 15 birds each. Blood variables, including uric acid (UA), albumin (ALB), and triglycerides (TG), responded inversely to increasing dietary Trp (P < 0.001). The concentration of aspartate aminotransferase (AST) in serum, the relative weight of bursa of Fabricius (BF), immunoglobulin G (IgG), water holding capacity (WHC), and antigen production against the sheep red blood cells (SRBC) increased with increasing dietary Trp (P < 0.001). In contrast, the concentration of malondialdehyde (MDA) and drip loss in meat samples decreased with increasing dietary Trp (P < 0.001). The best models for optimal dietary Trp were identified based on a statistical merit basis known as the model accuracy index (δ). The estimated dietary Trp for optimizing ALP, UA, total protein (TP), TG, SRBC, IgG, BF, drip loss, WHC, and MDA were obtained at 2.347, 2.371, 2,372, 2.485, 2,691, 2.738, 2.306, 2.359, 2.247, and 2.500 g/kg of diet, respectively. Principal component analysis showed that UA, TG, IgG, and drip loss had a higher association with dietary Trp rather than other responses. Considering the high δ and eigenvalues of the models, the best estimation of dietary Trp level required for the optimization of the studied traits in quail chicks would be 2.738 g Trp/kg of diet, which was significantly higher than that recommended for the quail performance by NRC (1994).

Synergistic mechanism of steam blanching and freezing conditions on the texture of frozen yellow peaches based on macroscopic and microscopic properties.

Freezing and blanching are essential processing steps in the production of frozen yellow peaches, inevitably leading to texture softening of the fruit. In this study, the synergistic mechanism of stem blanching, freezing conditions (-20°C, -40°C, -80°C, and liquid nitrogen [-173°C]), and sample sizes (cubes, slices, and half peaches) on macroscopic properties of texture, cellular structure, and ice crystal size distribution of frozen yellow peaches were measured. Blanching enhanced the heat and mass transfer rates in the subsequent freezing process. For nonblanched samples, cell membrane integrity was lost at any freezing rate, causing a significant reduction in textural quality. Slow freezing further exacerbated the texture softening, while the ultra-rapid freezing caused structural rupture. For blanched samples, the half peaches softened the most. The water holding capacity and fracture stress were not significantly affected by changes in freezing rate, although the ice crystal size distribution was more susceptible to the freezing rate. Peach cubes that had undergone blanching and rapid freezing (-80°C) experienced 4% less drip loss than nonblanched samples. However, blanching softened yellow peaches more than any freezing conditions. The implementation of uniform and shorter duration blanching, along with rapid freezing, has been proven to be more effective in preserving the texture of frozen yellow peaches. Optimization of the blanching process may be more important than increasing the freezing rate to improve the textural quality of frozen yellow peaches.

Effect of Strains and Clove Supplemented Diet on Adaptability and Meat Quality Traits of Meat Type of Broiler Chickens under Heat Stress Condition

The study was carried out to evaluate the effect of clove administration on the behavioural and meat quality traits of two broiler strains of chickens. A total of ninety-six (96) day old forty-six (46) Arbor Acre and forty-six (46) Cobb 500 of broiler chickens were used for this study. Arbor Acre and Cobb 500 were given feed supplemented with clove (400mg/kg diet) under heat stress of an average temperature of 44 ºC. Their control was fed a diet free from clove. Data were collected on behavioural changes, organoleptic tests, drip loss, cooking loss, pH, and mortality rate. Our results revealed that irrespective of strains, the clove-treated chickens revealed acceptable meat organoleptic evaluation better than the non-clove chickens. There was a significant (p&lt;0.05) effect of strains on cooking loss, where Arbor acre revealed lover cooking loss than Cobb broiler chicken. No significant (P&gt;0.05) effect of treatments on drip loss was obtained. There was a significant (P&gt;0.05) effect of treatments on pH. Normal behavioural dispositions were observed in the clove-treated chickens. Reduced mortality was recorded in the chicken-fed clove. Clove improved the heat tolerant capacity of the Arbor acre and Cobb broiler strains. Therefore, it is concluded that strains and clove affected the meat quality traits of the chicken. Clove on the other hand could be used to improve broiler behavioural disposition, meat quality traits, and adaptability to heat stress conditions of strains of broiler chicken.

Impact of Dietary Supranutritional Selenium on Improving the Meat Quality of Goats

Selenium (Se) a crucial micronutrient, is required in many biochemical processes in animals. Supranutritional levels of Se in the diet have been suggested to potentially enhance meat quality in livestock. However, limited research exists on the impact of dietary supranutritional Se on meat quality in goats. Objective: To evaluate the influence of dietary supranutritional Se on goat muscle meat quality, examining pH, water holding capacity (WHC), cooking and drip losses, moisture, protein, fat, ash, and glycogen contents. Methods: Sixteen male goats were randomly grouped into two viz., A and B (n = 8 per group) and offered basal diets without (group A) or with addition of Se (group B) for 10 weeks. Meat samples were collected from the longissimus dorsi (LD) and semimembranosus (SM) muscles at the completion of trial and the physico-chemical characteristics were determined. Results: Supranutritional Se supplementation resulted in significantly higher (P &lt; 0.05) WHC and lower (P &lt; 0.05) cooking and drip losses in both LD and SM muscles compared with control. Additionally, the protein and fat contents were significantly elevated (P &lt; 0.05) and the ash contents lowered (P &lt; 0.05) in both LD and SM muscles of goats fed Se supplemented diet compared with control. However, the pH and glycogen contents were not altered (P &gt; 0.05) between the two groups. Conclusions: The findings of present trial demonstrated that supranutritional Se supplementation improved the quality of goat meat, contributing to its nutritional value and consumer acceptance.

Use of various sources of calcium in the diets of broiler and its effects on carcass and some meat quality

The study was aimed to assess the impact of adding eggshells as calcium sources in broiler diets on carcass traits, meat quality, and chemical composition ,three hundred one-day-old broiler chicks were randomly designed CRD . Each treatment included five replications and each replicate containing twenty birds. The dietary of first treatment was control (0% eggshell) the second and the third treatments were eggshell powder as a replacement for limestone at 50% and 100%, respectively. .The chickens were fed a basal diet during the starting and finished periods. Ten broilers were chosen randomly from each treatment group and slaughtered at age 42 days to evaluate meat quality. The results showed that no significant differences (p&lt; 0.05) between treatments regarding pre-slaughter in live body weight, carcass weight, and percentage of each carcass cuts weight, as well as immunological organs such as the spleen and bursa. However, a substantial difference in dressing percentage was observed. Except for pH, yellowness, and chroma, no significant differences were noticed in drip loss, cooking loss, lightness, redness, color ,tenderness. Meanwhile, the bird chemical composition treatments had no significant differences in moisture, protein, and ash percentages. However, there was a considerable change in fat %. Except for broilers' pH, yellowness, and chroma, the substitution of eggshell powder for limestone resulted in comparable carcass characteristics, chemical composition, and meat quality. However, there was a significantly differ in fat %. Except for broilers' pH, yellowness, and chroma, the substitution of eggshell powder for limestone resulted in comparable of some carcass characteristics, chemical composition, and meat quality.

Dietary supplementation with ellagic acid improves the growth performance, meat quality, and metabolomics profile of yellow-feathered broiler chickens

The aim of this research was to explore the effects of ellagic acid (EA) on growth performance, meat quality, and metabolomics profile of broiler chickens. 240 healthy yellow-feathered broilers were randomly divided into 4 groups (6 replicates/group and 10 broilers /replicate): 1) a standard diet (CON); 2) CON+0.01% EA; 3) CON+0.02% EA; 4) CON+0.04% EA. Compared with the CON group, dietary 0.02% EA increased linearly and quadratically the ADG and lowered F/G ratio from 29 to 56 d and from 1 to 56 d of age (P < 0.05). The EA groups had higher spleen index and showed linear and quadratic improve thymus index (P < 0.05). A total of 0.02% EA linearly and quadratically increased the leg muscle percentage and quadratically increased the breast muscle percentage (P < 0.05). Compared to the control diet, 0.02% EA decreased quadratically the L* and increased a* of breast muscle at 45 min postslaughter (P < 0.05), and quadratically decreased (P < 0.05) the b* and increased linearly and quadratically (P < 0.05) drip loss. Additionally, EA improved linearly and quadratically (P < 0.05) serum total protein concentration and reduced linearly and quadratically (P < 0.05) serum blood urea nitrogen concentration. A total of 0.02% EA quadratically increased catalase activity and decreased malondialdehyde concentration in breast muscle compared with the control diet (P < 0.05). 0.02% and 0.04% EA could linearly and quadratically increase (P < 0.05) the concentrations of histidine, leucine and essential amino acids (EAA), 0.02% EA could linearly and quadratically increase (P < 0.05) the concentrations of threonine, glutamate, and flavored amino acids in breast muscle. 0.02% EA linearly and quadratically improved the C20:3n6, C22:6n3, polyunsaturated fatty acid (PUFA) concentrations, and the ratio of PUFA to saturated fatty acids (SFA), but reduced the C16:0 and the SFA concentrations in breast muscle than the CON group (P < 0.05). The EA diet linearly increased (P = 0.035) and quadratically tended (P = 0.068) to regulate the C18:2n6c concentration of breast muscle. Metabolomics showed that alanine metabolism, aspartate and glutamate metabolism, arginine and proline metabolism, taurine and hypotaurine metabolism, and glycerophospholipid metabolism were the most differentially abundant. These results showed that EA supported moderate positive effects on growth performance, meat quality, and metabolomics profile of broilers.

Effects of sequential combination of cryogenic immersion freezing and ultra-cold frozen storage on the quality of Korean white kimchi

This study aimed to assess the effects of three different freezing techniques — cold room freezing (CRF; −20 °C), air-blast freezing (ABF; −70 °C), and cryogenic immersion freezing (CIF; −70 °C) — on the microstructure and physicochemical properties of Korean white kimchi (KWK) during frozen storage at −20 °C and − 45 °C for 8 weeks. CIF-treated KWK exhibited a higher freezing rate and after ultra-cold (UC; −45 °C) frozen storage, it showed a greater number and smaller diameter and area of ice crystals than CRF- and ABF-treated KWK. Drip loss was reduced and CIE color changes were delayed in KWK under UC frozen storage. The pH, titratable acidity, and reducing sugar content of frozen KWK remained unaffected by the freezing method, storage temperature, or duration. Thus, CIF combined with UC frozen storage preserves the physicochemical quality of KWK with minimal histological damage during long-term storage. Industrial relevanceIn the kimchi industry, where the shelf life of commercial products is often constrained by successive fermentation under low-temperature storage and distribution conditions, introducing frozen kimchi is a promising solution to reduce waste of overripe kimchi in the supply chain. This study highlights the effectiveness of combining CIF and UC frozen storage methods to minimize the damage caused by freezing in kimchi. This innovative technology provides a practical means for streamlining freezing processes, saving operational time, and ensuring kimchi quality during long-term storage and distribution.

The effects of freezing and thawing on Alaria esculenta

Seaweeds must be stabilised shortly after harvesting to avoid rapid deterioration. To handle large amounts harvested during a short period, freezing and frozen storage until utilisation or further processing is one of the methods used industrially. The aim of this study was to assess the effects of different freezing and thawing procedures on Alaria esculenta by analysis of the chemical composition of the seaweed and the drip loss expelled during thawing. Thawing of industrially frozen A. esculenta resulted in a drip loss of 57% of wet weight. The drip loss had a dry matter content of 7% of wet weight, of which 71% was mineral content. Analysis showed that, of the dry matter excluding ash, alanine, aspartic acid, and mannitol were the main components lost to the drip loss. Experiments with a second batch of A. esculenta looking at quick and slow freezing and thawing showed that quick freezing resulted in a significantly lower drip loss than slow freezing; 20% compared to up to 42% of wet weight. Dry matter and mineral content of the drip loss of these samples were all around 6% of wet weight and 31% of dry weight. For some applications it might be of interest to reduce the concentration of potentially toxic elements such as iodine and heavy metals, but due to a high loss of other biomass this was not very effectively done by freezing and thawing. For preservation purposes, quick freezing is the best alternative to retain seaweed biomass.

Effects of organic trace minerals chelated with oligosaccharides on growth performance, blood parameters, slaughter performance and meat quality in sheep.

The present study assessed the effects of oligosaccharide-chelated organic trace minerals (OTM) on the growth performance, digestive enzyme activity, blood parameters, slaughter performance, and meat quality indexes of mutton sheep. A total of 60 East Ujumuqin × small-tailed Han crossbred mutton sheep were assigned to two groups (10 duplicates per group) by body weight (26.12 ± 3.22 kg) according to a completely randomized design. Compared to the CON group, the results of the OTM group showed: (1) no significant changes in the initial body weight, final body weight, dry matter intake, average daily gain, and feed conversion ratio (p > 0.05); (2) the activities of trypsin, lipase, and amylase in the jejunum were significantly increased (p < 0.05); (3) serum total protein, albumin, and globulin of the blood were significantly increased (p < 0.05), and the growth factor interleukin IL-10 was significantly higher (p < 0.05), while IL-2, IL-6, and γ-interferon were significantly lower (p < 0.05). Immunoglobulins A, M, and G were significantly higher (p < 0.05); (4) the live weight before slaughter, carcass weights, dressing percentage, eye muscle areas, and GR values did not differ significantly (p > 0.05); (5) shear force of mutton was significantly lower (p < 0.05), while the pH45min, pH24h, drip loss, and cooking loss did not show a significant difference (p > 0.05). The content of crude protein was significantly higher (p < 0.05), while the ether extract content was significantly reduced (p < 0.05), but no significant difference was detected between moisture and ash content; (6) the total amino acids, essential amino acids, semi-essential amino acids, and umami amino acids were significantly increased (p < 0.05). Although umami amino acids were not significant, the total volume increased (p > 0.05). Among these, the essential amino acids, threonine, valine, leucine, lysine in essential amino acids and arginine were significantly increased (p < 0.05). Also, non-essential amino acids, glycine, serine, proline, tyrosine, cysteine, and aspartic acid, were significantly higher (p < 0.05). The content of alanine, aspartate, glutamic acid, phenylalanine, and tyrosine in umami amino acids was significantly higher (p < 0.05).

Environmental Enrichment Has Minimal Impact on Fresh and Processed Meat Quality of Turkeys

The objective of this study was to determine impacts of environmental enrichment (EE) on turkey meat quality. A randomized complete block design was used with commercial turkeys (n = 420) randomly assigned to 6 EE treatments (control [C], pecking block [PB], platform [P], wooden platform &amp;thorn; straw bale [PSB], straw bale [SB], and tunnel [T]) across 24 pens (16 to 18 turkeys/pen). At 19 wk, turkeys were weighed (live weight [LW]), and 6 birds per pen were harvested, a subset (n = 96 carcasses) fabricated into wings, drumsticks, and boneless breasts and thighs. From the breast and thigh, samples were taken for pH and drip loss. From the breast, samples were taken for instrumental color and shear force, with remaining breast portions further processed into boneless turkey breast logs. From each log, slices were taken for packaged purge loss (PPL), expressed moisture loss (EML), instrumental color, and texture. All EE treatments were analyzed using PROC GLM. For LW, SB turkeys were lightest, PB turkeys were heaviest, and T, PSB, C, and P were intermediate (P = 0.01). For fresh turkey, EE treatment did not impact the fabrication values, fresh breast color, breast or thigh drip loss, or breast or thigh pH (P &amp;gt; 0.05) and had minimal impact to thigh color with significant differences only in the b* values (P = 0.04). For processed turkey, EE did not impact processing yield, PPL,&amp;nbsp;a*, b*, or texture (P &amp;gt; 0.05). For L*, SB, T, P, and PSB were lighter, C were darker, and PB had intermediate values (P = 0.02). PB, PSB, C, and T had greater EML loss, P had the least, and SB had intermediate EML (P = 0.04). The results indicate some variations of turkey quality due to EE, but the impacts of specific enrichments were not consistent across quality parameters.

N-acetyl-l-methionine dietary supplementation improves meat quality by oxidative stability of finishing Angus heifers

Methionine plays a vital role in protein synthesis, and regulation of antioxidant response in ruminants. This study aimed to assess the effects of dietary supplementation with N-acetyl-l-methionine (NALM), which serves a source of rumen-protected methionine, on growth performance, carcass traits, meat quality, and oxidative stability. Sixty Angus heifers (initial body weight = 408 ± 51.2 kg, 15–18 months) were stratified by body weight and randomly assigned to four dietary treatments: a control group (0% NALM), and experimental groups receiving diets containing 0.125%, 0.25%, and 0.50% NALM (dry matter (DM) basis), respectively. The experiment included a 2-week adaptation and a 22-week data and sample collection period. Results indicated that blood urea nitrogen in the plasma of the 0.25% NALM group was lower compared to the control and the 0.50% NALM groups (P = 0.02). The plasma methionine (P = 0.04), proline (P < 0.01), and tryptophan (P = 0.05) were higher in the 0.25% and 0.50% NALM groups, as well as the methionine and proline in the muscle of the 0.25% NALM group (P < 0.01). The muscle pH (P < 0.01) was increased by supplementing 0.25% and 0.50% NALM in diets but decreased the lactate (P < 0.01). The 0.25% NALM group also increased a* (P = 0.05), decreased L* (P = 0.05), drip loss (P = 0.01), and glycolytic potential in the muscle (P < 0.01). The total antioxidant capacity, superoxide dismutase, glutathione peroxidase, catalase, and glutathione in muscle of 0.25% NALM group were higher than that of the control (P < 0.01), and the malondialdehyde and protein carbonyl were lower (P < 0.01). In conclusion, the dietary supplement with NALM improves meat quality by enhancing the antioxidant effect of lipids and proteins.

Effects of three different grass silage-based total mixed rations on meat quality of finishing Holstein and Nordic Red dairy bulls

The objective of the present experiment was to study the effects of different silage-based diets on beef quality of Holstein (HO) and Nordic Red (NR) bulls. Moderate concentrate diet (MC) included grass silage (GS), barley grain and mineral-vitamin mixture in proportions of 600:385:15 on dry matter basis while the respective proportions on low concentrate diet (LC) were 850:135:15. No concentrate diet (NC) included GS, whole-crop barley silage and mineral-vitamin mixture (685:300:15). Thirty-five HO and 30 NR bulls (21–22 bulls per feeding treatment) were randomly selected for the meat quality research. One day post-slaughter, the muscle longissimus lumborum (LL) from the right side of each carcass was cut at the level of the first lumbar vertebra. The pH value of LL muscle was highest in LC, intermediate in MC and lowest in NC diet but did not differ between the breeds. For meat lightness a significant (P < 0.05) breed × diet interaction was observed. The NR bulls had lighter meat compared to the HO bulls especially with MC, but not with LC. Meat redness and yellowness were higher in MC compared to LC or NC fed bulls (P < 0.001). The breed did not affect meat redness, but yellowness was higher in HO compared to NR bulls (P < 0.05). Drip loss was higher in LL of HO than NR bulls (P < 0.01). The diets had no effects on marbling score but it was higher in NR than HO bulls (P < 0.05). Shear force was lowest in MC but no difference was found between the LC and NC and between the breeds. No differences between the treatments were found in sensory tenderness, juiciness, and flavour. Overall, the observed diet effects on meat eating quality were minor. This demonstrated the ability of finishing dairy bulls to adapt to different feedings without major effects on meat quality.

Quality changes in cod (Gadus morhua) and redfish (Sebastes marinus) loins and tails during frozen storage

The muscle structure and composition may vary along the different portions of fish fillets, which can complicate the quality and storage stability of products. Loins and tails from Atlantic cod (Gadus morhua) and redfish (Sebastes marinus) fillets were therefore stored at −25 °C up to 16 months and 20 months, respectively, to investigate the quality changes influenced by the duration of frozen storage within the fillet portions. Throughout the storage period, the loss of total sulfhydryl groups correlated with increased disulfide bonds, indicating partial oxidative protein degradation. This may be linked with protein denaturation as evidenced by the decrease of soluble proteins, as well as decreased water holding capacity and increased thawing drip loss and cooking loss. The results from the cod samples reveal that stronger degradation changes occurred in the tail. The loin, therefore, had more storage stability as well as higher nutritional value. However, other quality attributes were similar between the two portions in the redfish fillets. Higher free fatty acid (FFA) values, lower soluble protein contents, and higher disulfide bond contents were obtained in the cod samples compared to the redfish samples at the same storage time, indicating that lipid hydrolysis and protein degradation effects were stronger in the cod (lean fish) compared to redfish (medium fat species).

Novel 4th-generation phytase improves broiler growth performance and reduces woody breast severity through modulation of muscle glucose uptake and metabolism.

The objective of the present study was to determine the effect of a novel (4th generation) phytase supplementation as well as its mode of action on growth, meat quality, and incidence of muscle myopathies. One-day old male broilers (n = 720) were weighed and randomly allocated to 30 floor pens (24 birds/pen) with 10 replicate pens per treatment. Three diets were fed from hatch to 56- days-old: a 3-phase corn-soy based diet as a positive control (PC); a negative control (NC) formulated to be isocaloric and isonitrogenous to the PC and with a reduction in Ca and available P, respectively; and the NC supplemented with 2,000 phytase units per kg of diet (NC + P). At the conclusion of the experiment, birds fed with NC + P diet were significantly heavier and had 2.1- and 4.2-points better feed conversion ratio (FCR) compared to birds offered NC and PC diets, respectively. Processing data showed that phytase supplementation increased live weight, hot carcass without giblets, wings, tender, and skin-on drum and thigh compared to both NC and PC diets. Macroscopic scoring showed that birds fed the NC + P diet had lower woody breast (WB) severity compared to those fed the PC and NC diets, however there was no effect on white striping (WS) incidence and meat quality parameters (pH, drip loss, meat color). To delineate its mode of action, iSTAT showed that blood glucose concentrations were significantly lower in birds fed NC + P diet compared to those offered PC and NC diets, suggesting a better glucose uptake. In support, molecular analyses demonstrated that the breast muscle expression (mRNA and protein) of glucose transporter 1 (GLUT1) and glucokinase (GK) was significantly upregulated in birds fed NC + P diet compared to those fed the NC and PC diets. The expression of mitochondrial ATP synthase F0 subunit 8 (MT-ATP8) was significantly upregulated in NC + P compared to other groups, indicating intracellular ATP abundance for anabolic pathways. This was confirmed by the reduced level of phosphorylated-AMP-activated protein kinase (AMPKα1/2) at Thr172 site, upregulation of glycogen synthase (GYS1) gene and activation of mechanistic target of rapamycin and ribosomal protein S6 kinase (mTOR-P70S6K) pathway. In conclusion, this is the first report showing that in-feed supplementation of the novel phytase improves growth performance and reduces WB severity in broilers potentially through enhancement of glucose uptake, glycolysis, and intracellular ATP production, which used for muscle glycogenesis and protein synthesis.

Effects of Dietary Eucommia ulmoides Leaf Extract Supplementation on Growth Performance, Meat Quality, Antioxidant Capacity, and Lipid Metabolism of Finishing Pigs.

This study aimed to investigate the effects of dietary Eucommia ulmoides leaf extract (ELE) on meat quality, antioxidant capacity, and lipid metabolism in finishing pigs. A total of 240 "Duroc × Landrace × Yorkshire" crossbred pigs with an initial weight of 74.70 ± 0.77 kg were randomly assigned to two groups: control group and 0.2% ELE group, with each group containing 10 replicates of 12 pigs per pen (half barrows and half gilts). The data showed dietary 0.2% ELE supplementation did not affect growth performance but tended to reduce the backfat thickness of the finishing pigs (p = 0.07). ELE diets increased pH value (p < 0.05) and meat color score (p = 0.01) and decreased 45 min L* value (p < 0.05), 24 h L* value (p = 0.01), pressurization loss (p = 0.01), and 24 h drip loss (p < 0.05) in longissimus dorsi (LD) muscle, accompanied by an increased (p < 0.05) proportion of monounsaturated fatty acids (MUFA) and decreased polyunsaturated fatty acids (PUFA) (p = 0.06) and n-6/n-3 PUFA ratio (p = 0.05) compared to controls. In addition, ELE supplementation increased inosine monophosphate (IMP) (p = 0.01), sweet amino acids (AAs) (p < 0.05), and total free AA content (p = 0.05) in LD. Meanwhile, increased activity of glutathione peroxidase (p < 0.05) and superoxide dismutase (p < 0.01) in both serum and LD muscle and decreased malondialdehyde content (p < 0.01) in LD muscle were detected with ELE treatment. Moreover, pigs fed ELE had a higher total protein (p < 0.01), albumin (p < 0.05), and high-density lipoprotein cholesterol (p < 0.05) and a lower total cholesterol (p < 0.01) and triacylglycerols (p = 0.06) in serum. Consistently, significant effects of dietary ELE were observed on the relative mRNA expression of lipid metabolism in the backfat and the LD muscle, respectively. ELE attenuated lipogenic processes in backfat, decreasing the relative expression of acetyl-CoA carboxylase and upregulating the relative expression of adipose triacyl glyceride lipase, carnitine palmitoyl transferase 1B, and fatty acid-binding protein 4 (p < 0.05). ELE also decreased the relative expression of CCAAT/enhancer-binding protein α (p < 0.05), fatty acid translocase (p < 0.05), carnitine palmitoyl transferase 1B (p < 0.01), and adipose triacyl glyceride lipase (p < 0.05) in LD muscle (p < 0.05). More specifically, lipogenesis appeared to be inhibited in both LD muscle and backfat, with the difference being that lipolysis was enhanced in backfat and inhibited in LD muscle. In conclusion, dietary ELE supplementation can potentially enhance carcass traits, sensory quality, and nutritional value of pork without negatively affecting intramuscular fat content. The underlying mechanism for these positive effects may be linked to the alterations in lipid metabolism and increased antioxidant capacity induced by ELE.

GROWTH PERFORMANCE, CARCASS TRAITS, MEAT QUALITY AND HISTOCHEMICAL CHARACTERISTICS OF MUSCLE FIBERS IN MEXICAN HAIRLESS FINISHING PIGS SUPPLEMENTED WITH ORGANIC COPPER

&lt;p&gt;&lt;strong&gt;Background:&lt;/strong&gt; Pork meat is related to cardiovascular diseases, due to its high content of saturated fatty acids and cholesterol. But it has been shown that dietary supplementation of pigs with organic minerals benefits growth qualities and improves carcass and meat quality characteristics. &lt;strong&gt;Objective:&lt;/strong&gt; The objective was to evaluate the effect of Cu proteinate supplementation of finishing Mexican Hairless pigs (MHP) on growth, carcass characteristics, meat quality and muscle fiber composition. &lt;strong&gt;Methodology:&lt;/strong&gt; Twenty-eight castrated male MHP (62±5.2 kg BW) were randomly assigned to four levels of Cu in the diet (0, 75, 150, and 225 mg kg&lt;sup&gt;-1&lt;/sup&gt; DM) for 46 d. The DMI, DWG, FC and FE were measured. At the end of fattening, the pigs were slaughtered and the characteristics of the carcass were evaluated. Tissue samples of &lt;em&gt;Longissiumus thoracis&lt;/em&gt; (LT) were obtained and muscle fibers, pH, color, temperature and drip loss were evaluated. &lt;strong&gt;Results:&lt;/strong&gt; The DMI was reduced linearly (&lt;em&gt;P&lt;/em&gt;≤0.05) as Cu level supplementation increased in the diet. Growth performance was modified quadratically as Cu level supplementation was increased in the diet, as well as the highest DWG and the lowest FC values were found in barrows supplemented with 75 mg Cu kg&lt;sup&gt;-1&lt;/sup&gt; DM. Pigs supplemented with 75 and 150 mg Cu kg&lt;sup&gt;-1&lt;/sup&gt; DM had the highest (&lt;em&gt;P≤&lt;/em&gt;0.05) CW and LEA compared with the other treatments. BFT and DL decreased linearly (&lt;em&gt;P&lt;/em&gt;≤0.05) as Cu supplementation increased in the diet. The Cu supplementation affected (&lt;em&gt;P&lt;/em&gt;≤0.05) the color index &lt;em&gt;b&lt;/em&gt; and &lt;em&gt;h&lt;/em&gt; after 48h. The Cu affected (&lt;em&gt;P≤&lt;/em&gt;0.05) the number, composition and relative area of the type I, IIA and BII fibers of the LT. &lt;strong&gt;Implications: &lt;/strong&gt;Organic Cu supplementation in the diet of Mexican Hairless pigs benefits growth efficiency, carcass yield and backfat reduction; however, its effect on content, FA profile, and oxidative stability of IF meat should be analyzed. &lt;strong&gt;Conclusions:&lt;/strong&gt; It is concluded that Cu supplementation effected quadratically the values of Final BW, DWG, CW and LEA, and linearly Cu affected the values of DMI, FC, CCD, BFT, DL, pH, the color index &lt;em&gt;b&lt;/em&gt; and &lt;em&gt;h&lt;/em&gt; after 48h; treatments with Cu also influenced linearly or quadratically the number, composition and relative area of the type I, IIA and BII fibers of the LT post slaughter muscle metabolism and it may influence the parameters of quality of meat in finishing Mexican Hairless pigs. The production of MHP meat in an intensive fattening system is profitable and can be improved with the inclusion of Cu proteinate in the diet. &lt;/p&gt;