Drip Loss Research Articles

Effect of glycolysis on water holding capacity during postmortem aging of Jersey cattle-yak meat.

Postmortem muscle moisture loss leads to a decrease in carcass weight and can adversely impact overall meat quality. Therefore, it is critical to investigate water holding capacity (WHC) to enhance meat quality. Current research has primarily focused on examining the correlation between signaling molecules and meat quality in relation to the glycolysis effect on muscle WHC. But there exists a significant knowledge gap regarding the mechanism of WHC in Jersey cattle-yak meat. Jersey cattle-yak meat pH decreased and then increased during postmortem aging. Lactate content, cooking loss, pressing loss, drip loss and centrifuging loss of Jersey cattle-yak meat increased and then decreased during postmortem aging. The glycogen content of Jersey cattle-yak meat was significantly higher than that of yak meat at 6-120 h, being 8.40% higher than that of yak meat at 120 h. The activity of key glycolytic enzymes hexokinase (HK), pyruvate kinase (PK), phosphofructokinase (PFK) and lactate dehydrogenase (LDH) in Jersey cattle-yak meat was lower than that in yak meat. Correlation analysis showed that Jersey cattle-yak meat WHC was positively correlated with the activity of HK, PK, PFK and LDH. The WHC of Jersey cattle-yak meat was higher than that of Gannan yak meat, and it was significantly positively correlated with the activity of key enzymes of the glycolytic signaling pathway. Therefore, the glycolysis rate can be reduced by inhibiting enzyme activity to improve Jersey cattle-yak meat WHC and meat quality. © 2023 Society of Chemical Industry.

Effect of beet pulp silage and various feeding methods on the performance and meat quality of broiler ducks

The study aimed to assess the growth performance and meat quality of ducks when fed diets either with or without beet pulp silage (BPS). A total of 180 Cherry Valley male ducks were reared for 49 days across two feeding periods (days 1–28 and 29–49) and were divided into three groups, each having six replicates. Group 100CD received a commercial diet (CD) ad libitum. Group 70CD:30BPS was given a mixture of CD and BPS in a 70:30 ratio, also ad libitum. Group rCD:alBPS followed a free-choice feeding approach, with a restricted CD (30% lower than the standard dose) and ad libitum access to BPS (double feeders). Slaughter yield and meat quality (pH, color, drip loss, water-holding capacity, texture, and chemical composition were analyzed (12 birds per group). Group 100CD exhibited the highest body weight up to day 28, while rCD:alBPS had the lowest. During the first 28 days, rCD:alBPS showed a lower growth rate and weight gain, but from day 29 onwards, their growth rate surpassed that of the other two groups. Group 70CD:30BPS had the highest starter feed intake, while both 100CD and 70CD:30BPS showed the highest grower feed intake. Interestingly, rCD:alBPS demonstrated the lowest feed conversion rate since day 29 and throughout the entire rearing period, indicating efficient feed utilization. Additionally, the European Broiler Index was higher in the rCD:alBPS group, further supporting the benefits of this particular feeding regimen. As for carcass characteristics, rCD:alBPS showed higher relative weight of skin with subcutaneous and abdominal fat. Conversely, these ducks had lower weights for both gizzard and wings. The pectoral muscles from 100CD had higher protein, salt, and fat content but lower water content compared to the other groups. The water-holding capacity in leg muscles was lower in 100CD than in 70CD:30BPS and rCD:alBPS. Protein content in 100CD and rCD:alBPS was higher than in 70CD:30BPS. Collagen content was highest in 100CD, salt in 70CD:30BPS, fat in both 100CD and 70CD:30BPS, and water in rCD:alBPS. Overall, a free-choice feeding approach with a restricted diet and ad libitum access to BPS positively impacted feed conversion. The use of a limited diet led to better feed utilization. Moreover, the lack of negative effects on body weight gain and carcass characteristics suggests that ducks efficiently utilize nutrients from both feed and silage. This feeding method, which incorporates roughage, can be recommended for rearing ducks.

Effects of intermittent cold stimulation on growth performance, meat quality, antioxidant capacity and liver lipid metabolism in broiler chickens

Intermittent cold stimulation (ICS) enhances broilers’ resistance to cold stress. Nonetheless, further research is needed to investigate the underlying mechanisms that enhance cold stress resistance. A total of 160 one-day-old male Ross 308 broilers were randomly divided into two groups (CC and CS5), with the CC group managing temperature according to the standard for broiler growth stages, while the CS5 group were subjected to cold stimulation at a temperature 3℃ lower than the CC group for 5 h, every two days from 15-35 day. Sampling was conducted at 36 day (36D), 50 day (50D) and after acute cold stress for 24 h (Y24). First, we examined the effects of ICS on broiler growth performance, meat quality, antioxidant capacity, and lipid metabolism. The results demonstrated that ICS enhanced the performance of broilers to a certain degree. Specifically, the average weight gain in the CS5 group was significantly higher than that of the CC group, and the feed conversion ratio significantly decreased compared to CC at 4 W and 6 W (P ≤ 0.05). Compared with the CC group, cold stimulation significantly reduced drip loss, shearing force, and yellowness (a* value) of chicken meat, while significantly increased redness (b* value) (P ≤ 0.05). At Y24, the levels of T-AOC and GSH-PX in the serum of the CS5 group were significantly higher than those of the CC group, while the level of MDA was significantly lower (P ≤ 0.05). The content of TG, FFA, and VLDL in the serum of the CS5 group was significantly elevated, whereas the level of TC and HDL was significantly lower (P ≤ 0.05). In addition, we further explored whether AMPK-mTOR pathway is involved in the regulation of changes in lipid metabolism and the possible regulatory mechanisms downstream of the signaling pathway. The results showed that ICS significantly upregulated the expression levels of AMPK mRNA and protein in the liver of the CS5 group at 36D and Y24, while significantly down-regulating mTOR (P ≤ 0.05). Compared with the CC group, ICS significantly down-regulated the mRNA expression levels of lipid synthesis and endoplasmic reticulum stress-related genes (SREBP1c, FAS, SCD, ACC, GRP78 and PERK) at 36D and Y24, while significantly up-regulating the mRNA expression levels of lipid decomposition and autophagy-related genes (PPAR and LC3) (P ≤ 0.05). In addition, at Y24, the protein expression levels of endoplasmic reticulum stress-related genes (GRP78) in the CS5 group were significantly lower, while autophagy-related genes (LC3 and ATG7) were significantly higher (P ≤ 0.05). ICS can affect meat quality and lipid metabolism in broilers, and when broilers are subjected to acute cold stress, broilers trained with cold stimulation have stronger lipid metabolism capacity.

Fresh and frozen storage on meat quality and sensory attributes of lamb loins and legs

The objective of this study was to evaluate fresh and frozen storage of lamb longissimus lumborum (LL) and semimembranosus (SM). Wether lambs (n=12) were raised and harvested at North Dakota State University. After a 24-h chill, loins and legs were split in half and randomly assigned to fresh (FRSH) or frozen (FRZN) treatments. FRSH halves were stored at 3°C for 14 d while FRZN halves were stored at −18°C for 13 d+1 d to thaw at 3°C. Samples were collected to evaluate sensory attributes, Warner-Bratzler shear force, cook loss, drip loss, troponin-T (TnT) degradation, and lipid oxidation. Data were analyzed using PROC MIXED of SAS Studio®. Experimental units were loin or leg with means being separated with the PDIFF option and were considered significant when P<0.05. In FRSH-LL, sensory samples scored higher in overall like, tenderness, and juiciness (P≤0.03) compared with FRZN-LL samples. No differences in overall like,flavor, tenderness, or juiciness scores (P≥0.77) were observed between FRSH-SM and FRZN-SM. FRSH-LL and FRSH-SM had less drip loss compared with FRZN-LL and FRZN-SM (P<0.0001, P=0.0003, respectively). FRSH lamb LL and SM had greater degradation of TnT (P≤0.0008) compared with FRZN lamb. Malondialdehyde levels were not different (P>0.05) between treatments within each muscle. However, no other meat quality differences were observed (P≥0.10). Our results demonstrate that lamb legs may be frozen for 13 d without negative effects on palatability whereas lamb loins should be kept fresh to offer the greatest opportunity for consumer satisfaction.

Integration of transcriptome and machine learning to identify the potential key genes and regulatory networks affecting drip loss in pork.

Low level of drip loss is an important quality characteristic of meat with high economic value. However, the key genes and regulatory networks contributing to drip loss in pork remain largely unknown. To accurately identify the key genes affecting drip loss in muscles postmortem, 12 Duroc × (Landrace × Yorkshire) pigs with extremely high (n ＝ 6, H group) and low (n ＝ 6, L group) drip loss at both 24h and 48h postmortem were selected for transcriptome sequencing. The analysis of differentially expressed genes (DEGs) and weighted gene co-expression network analysis (WGCNA) were performed to find the overlapping genes using the transcriptome data, and functional enrichment and protein-protein interaction (PPI) network analysis were conducted using the overlapping genes. Moreover, we used machine learning to identify the key genes and regulatory networks related to drip loss based on the interactive genes of the PPI network. Finally, nine potential key genes (IRS1, ESR1, HSPA6, INSR, SPOP, MSTN, LGALS4, MYLK2, and FRMD4B) mainly associated with the MAPK signaling pathway, the insulin signaling pathway, and the calcium signaling pathway were identified, and a single-gene set enrichment analysis (GSEA) was performed to further annotate the functions of these potential key genes. The GSEA results showed that these genes are mainly related to ubiquitin mediated proteolysis and oxidative reactions. Taken together, our results indicate that the potential key genes influencing drip loss are mainly related to insulin signaling mediated differences in glycolysis and ubiquitin mediated changes in muscle structure and improves the understanding of gene expression and regulation related to drip loss and contributes to future molecular breeding for improving pork quality.

Sustainable pig diets: partial grain replacement with former food products and its impact on meat quality.

This study investigated the effects of salty and sugary former foodstuff products (FFPs) on the quality traits and meat composition of 36 male castrated pigs (Swiss Large White breed) as well as sensory characteristics of the loins. The animals were fed three different diets for both the growing (G) and finishing (F) phases: (1) a standard diet (ST), 0% FFPs; (2) a diet with 30% of sugary FFPs (e.g., chocolate, biscuits, cakes) as a replacement for traditional ingredients (SU); and (3) a diet with 30% of salty FFPs (e.g., bread, pasta, and breadsticks) as a replacement for traditional ingredients (SA). For a comprehensive assessment of meat quality, protein and fat content in the LD were analyzed. AA and FA profile were determined both in the LD and backfat. Meat quality traits such as pH and temperature, thawing, cooking and drip losses, and shear force have been evaluated. Then, pork loins have been assessed for sensory attributes by a trained sensory panel. The SA diet decreased 20:5 n-3 levels (P < 0.001) in the muscle and 22:5 n-3 levels (P < 0.05) in both muscle and backfat but increased (P < 0.05) the ratio of mono-unsaturated to saturated fatty acids compared to the ST group. Both the SU and SA diets elevated (P < 0.001) the n-6:n-3 fatty acids ratio compared to the ST diet. Dietary treatments did not affect other meat quality traits. Regarding sensory attributes, the loin from pigs fed with SU and SA diets were sweeter (P < 0.001). Loins of SA pigs were more tender (P < 0.001), had a more intense pork aroma (P < 0.001) and had more flavor (P < 0.01) compared to ST loins. Overall, the use of FFPs affected the fatty acid profile of pork while improving the sensory quality of the loins, with no negative effects observed on the technological and nutritional quality of the meat.

Enhancing skeletal muscle fiber characteristics, intramuscular fat deposition, and fatty acid composition in broilers under heat stress through combined selenomethionine and Bacillus subtilis supplementation in the diet.

Heat stress is the most common environmental stressor in poultry production, negatively affecting growth performance, meat quality, and welfare. Therefore, the aim of this study was to compare the nutritional effects of dietary supplementation with selenomethionine, Bacillus subtilis (BS), and a combination of selenomethionine and BS on broilers challenged with heat stress. A total of 300 21-day-old male broilers (Ross 308) were randomly assigned to 5 groups with 6 replicates of 10 broilers per each: control group (CON, broilers raised at 22 ± 2 °C), heat stress exposure group (HS, broilers raised at 32 ± 2 °C for 8h/d), HSS group (HS group supplemented with 0.3mg/kg selenomethionine), HSB group (HS group supplemented with 1 × 109 cfu/kg BS), and HSBS group (HS group supplemented with 0.3mg/kg selenomethionine and × 109 cfu/kg BS). The experiment lasted for 21d. The results indicated that, compared to the CON group, heat stress reduces (P < 0.05) broiler growth performance and damages the meat quality in breast and thigh muscles. Dietary supplementation with selenomethionine and BS did not improve the growth performance of broilers under heat stress. However, compared to the HS group, the HSS, HSB, and HSBS groups showed significantly increased (P < 0.05) pH45 min, redness (a*) and yellowness (b*), muscle fiber density, intramuscular fat, triglyceride content, and expression levels of Myf5, CAPN 2, FM, SLC27A1, A-FABP, H-FABP, APOB-100, and ACC in breast and thigh muscles. Meanwhile, these groups showed reduced (P < 0.05) lightness (L*), drip loss, shear force, muscle fiber cross-sectional area, and FM gene expression level. The HSBS group showed greater improvement in the physicochemical quality of muscle and volatile substances compared to the HSS and HSB groups. In conclusion, selenomethionine and BS improved meat quality and flavor in broilers under heat stress by modulating muscle fiber composition and characteristics, as well as increasing intramuscular fat deposition.

Pork carcass composition, meat and belly qualities as influenced by feed efficiency selection in replacement boars from Large White sire and dam lines

This study evaluated carcass attributes, meat and belly qualities in finisher boars (n = 79) selected for feed efficiency (low, intermediate and high) based on estimated breeding value for feed conversion ratio within a Large White dam and sire genetic lines. The sire line had lower trimmed fat proportions and higher lean than the dam line (P < 0.01). Genetic lines expressed slight colour changes and drip losses (P < 0.05), with no differences in pH, marbling and cooking traits (P > 0.05). High-efficient animals presented the highest lean yield (P < 0.01), the lowest trimmed fat proportion (P < 0.01) and no effect on meat and belly quality attributes (P > 0.05) compared with other efficient groups. Interaction between efficiency group and genetic line was only detected for belly weight and thickness (P < 0.01). High-efficient animals offer a greater leanness level, with minimal impact on meat and belly quality traits.

Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Characteristics.

This study aims to compare the chemical composition, quality, and muscle fiber characteristics of cull sows and commercial pigs, investigating the effect of changes in muscle fiber characteristics on pork quality. The proximate composition, color, pH, water-holding capacity (drip loss and cooking loss), protein solubility, total collagen content, and muscle fiber characteristics of cull sows (n=20) and commercial pigs (n=20) pork were compared. No significant differences were found between cull sows and commercial pigs in terms of proximate composition, drip loss, protein solubility, or total collagen content of their meat (p<0.05). However, cull sow pork exhibited a red color and a higher pH (p<0.05). This appears to be the result of changes in muscle fiber number and area composition (p<0.05). Cull sow meat also displayed better water-holding capacity as evident in a smaller cooking loss (p<0.05), which may be related to an increase in muscle fiber cross-sectional area (p<0.05). In conclusion, muscle fiber composition influences the pork quality; cull sow pork retains more moisture when cooked, resulting in minimal physical loss during processing and can offer more processing suitability.

Effect of Dietary Supplementation of Silybum marianum and Artichoke (Cynara scolymus L.) on Japanese Quail’s Carcass Characteristics, Oxidative Stability, and Quality of Breast Meat

Background: Herbs possess a large amount of antioxidants; thus, using them in the poultry diet can improve the quality of final products. Objectives: This study investigated the effects of dietary supplementation of artichoke, Silybum marianum, and their mixture on Japanese quail’s carcass characteristics, oxidative stability, and breast meat quality. Methods: A total of 120 one-day-old Japanese quail were studied in a completely randomized design with 4 experimental treatments (0%, 1.5% artichoke, 1.5% S. marianum, 1.5% mixture of artichoke and S. marianum). Each treatment consisted of 3 replicates of 10 birds. At the end of the experiment (day 42), the carcass characteristics of the birds were recorded, and the physical characteristics, chemical composition, color, and oxidative stability of breast meat were evaluated. Results: The results showed no significant difference among the experimental groups regarding pH, dry matter, ash, drip loss, and cooking loss. Dietary enrichment with artichoke and S. marianum caused a decrease in the mean body weight in the experimental treatments compared to the control group (P&lt;0.05). Dietary supplementation with herbal powders increased the crude protein and fat content of breast meat, and group 4 (artichoke+S. marianum) had a higher mean than other groups (P&lt;0.05). The hardness of breast meat in the treatment groups has decreased compared to the control group. Compared to the control group, the amount of lightness in the treatments has reduced, and redness and yellowness have increased. TBARS (thiobarbituric acid reactive substances) index showed a significant decrease in the investigated treatments compared to the control group (P&lt;0.05). Conclusion: Dietary supplementation of S. marianum and artichoke improved nutritional value and increased oxidative stability of breast meat in Japanese quail. However, they adversely affected birds’ weight gain and feed consumption.

Effects of dietary supplementation of illite on growth performance, nutrient digestibility, and meat-carcass grade quality of growing-finishing pigs.

This study investigated the impact of clay mineral 'illite' (IL) on the growth performance, apparent total tract digestibility, and meat-carcass grade quality in growing-finishing pigs. One hundred fifty pigs were divided into two groups with fifteen pens/group and five pigs/pen, a control group that was fed with a corn-soybean meal-based diet and IL treated group were fed a meal-based diet supplemented with 0.5% IL. Compared to the control, IL supplementation increased average daily feed intake (ADFI) and reduce gain to feed ratio (G:F) in the pigs during days 43 to 70 and 99 to 126 and increased dry matter during days 42 and 126, and backfat thickness on day 98 (p < 0.05). The drip loss was reduced on day 7, meat firmness tended to increase with dietary IL supplementation. In summary, dietary 0.5% IL supplementation improved ADFI, nutrient utilization of dry matter, and firmness and reduced G:F and drip loss of growing-finishing pigs.

Effect of a Mixed Fermented Loquat Leaf Tea By-Product on the Growth Performance and Meat Quality of Tsushima-Jidori Crossbred Chicken.

In the present study, the effects of dietary supplementation with a mixed fermented loquat leaf tea residue (MFL) were evaluated on muscle α-tocopherol concentration and drip loss of Tsushima-Jidori crossbred chicken. MFL contained significantly less β-carotene, α-tocopherol, and total catechin than that of residues of green tea leaf infusion, although total polyphenol was significantly higher and 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity tended to be higher, indicating increased antioxidant properties. A total of 120 male Tsushima-Jidori crossbred chickens were divided into two groups at 62 days of age. The control group was fed a basal diet (commercial finisher diet containing 16.5% crude protein and 12.77 MJ/kg metabolizable energy) and the test group was fed a basal diet supplemented with MFL at a concentration of 1.0% until 90 days of age. Body mass, body mass gain, feed intake, and tissue mass did not significantly differ between the two groups. Dietary supplementation with MFL significantly increased breast muscle α-tocopherol concentration and reduced muscle drip loss. This was accompanied by a lower muscle K-value, which indicated the freshness of the meat. These results suggested that dietary supplementation with MFL improved the shelf life and water-holding capacity of breast muscles of Tsushima-Jidori crossbred chickens.

Efeito do ultrassom no amaciamento do músculo Biceps femoris em bovinos Nelore

ABSTRACT: The effect of ultrasound on Biceps femoris muscle tenderness was investigated using a 22 Central Composite Rotatable Design (CCRD) with triplicates at the central point. We evaluated the following independent variables: ultrasound intensity ranging from 11.30 to 33.90 W cm-2 and exposure time between 35 and 205 s. The ultrasound bath’s frequency (80 kHz) and temperature (10 ºC) were the fixed ones. To validate the model, the muscle was treated at the CCRD’s optimized condition (80 kHz, 22.60 W cm-2, 120 s, 10 ºC) evaluated, and compared with the muscle control sample (non-treated). A 22% shear force reduction was observed compared to the control sample (no ultrasound treatment) after 144 h, and stored at 5 ºC. Moreover, a sarcoplasmic calcium concentration increase was noted for ultrasound-treated muscle, probably activating the calpain enzyme system. In contrast, no significant influence (P &gt; 0.05) was observed for pH, color index, lipid oxidation, water holding capacity, and drip loss by ultrasound treatment at the optimized conditions. Therefore, ultrasound application is promising and suitable for improving muscle tenderness without losing meat quality. This study highlighted the ultrasound effect on the tenderness of a less studied muscle (Biceps femoris) by combining short ultrasound exposure (120 s) and an 80 kHz frequency.

Effects of waste-based concentrates from broiler farm on physico-chemical qualities and blood profile of landrace pigs.

The study aimed to determine the effect of giving concentrate protein from closed-house (CP-CH) broiler farm waste in rations on the meat quality (physical-chemical) and blood profile of landrace crossbreed pigs. The study used a completely randomized design (CRD) with 3 treatments and 4 replications with 12 finisher-phase landrace pigs with an average body weight of 63.42 ± 2.39 kg. The treatments were: A (control): use of 0% CP-CH + 24% CP-152 concentrate; B: 12% CP-CH + 12% CP-152 concentrate; and C: 24% CP-CH + 0% CP-152 concentrate. The research parameters were meat quality (physical-chemical meat) and blood lipid profile [total cholesterol, high-density lipoprotein (HDL), low-density lipoprotein (LDL), and triglycerides (TGs)]. The results showed that treatment group B obtained physical meat quality (pH, drip loss, cooking loss, and water holding capacity) and meat chemical quality (moisture, protein, fat, and ash content) that were almost the same as the control (p > 0.05). By administering 24% CP-CH + 0% CP-152 (C) concentrate, there was a significant decrease in the physical and chemical quality of crossbreed landrace pigs (p < 0.05). Administration of CP-CH at 12%-24% did not affect total cholesterol, HDL, LDL, or blood TGs in landrace-crossbreed pigs. Giving 12% CP-CH (B) obtained meat quality (physical and chemical) almost the same as the control group. Treatment group C significantly reduced the physical and chemical quality of the meat. Administration of CP-CH at 12%-24% did not affect the blood profile of landrace crosses.

Quality survey of frozen chicken meat consumed at government hospitals throughout different seasons in Assiut city, Egypt

This study was conducted to evaluate the quality of frozen chicken meat received at government hospitals in Assiut city, Egypt, during hot and cold seasons. A total of 308 chicken meat samples were collected randomly and subjected to sensory, chemical, physical and microbiological testing. The findings showed that frozen chicken meat samples examined during the cold season had a better sensory evaluation than those examined during the hot season. The mean values of the physical quality tests, which included pH, drip loss, and water-holding capacity (WHC), were 6.12±0.017, 4.13±2.8, and 63.60±0.55 in the hot season and 5.9±0.013, 3.32±3.09, and 81.28±0.48 in the cold season, respectively. The total bacterial count, psychrotrophic count, total yeast and mould counts were 6.9×105±8.7×104, 1.1×106±1.0×105, 3.9×104±3.8×103, and 7.4×104±2.7×103 CFU/g in the hot season and 4.4×104±2.2×103, 1.9×105±1.6×104, 1.4×104±2.0×103, and 3.8×104±3.1×103 CFU/g in the cold season, respectively. These findings indicate that temperature has a significant impact on meat qua­lity; the frozen chicken meat samples examined in the cold season were in better condition than those examined in the hot season. It is necessary to maintain sanitary hygienic conditions during handling, packaging, storage and distribution particularly in the hot season.

Oxidative stability in meat (pectoralis major) of broiler orally supplemented with essential oils of allium sativum, Curcuma longa, Zingiber officinale, and Cinnamomum zeylanicum.

Lipid oxidation is a normal process in living muscles, but is escalated postmortem due to the loss of inherent antioxidant defense, which causes quality deterioration of meat. This study investigates the effects of essential oil (EO) supplementation to the drinking water of broiler chicken on physical properties, antioxidants, and lipid oxidation in Pectoralis major during frozen storage. Two hundred day-old chicks of arbo acre were allocated to five groups; control (T1) and the groups supplemented with: Allium sativum (T2), Curcuma longa (T3), Zingiber officinale (T4) and Cinnamomum zeylanicum (T5) at the level of 300ml/L into drinking water throughout a 49-d study. Thereafter, birds were slaughtered and breast meat excised for assessments during a 28-d storage period at 4 °C using standard procedure. The results show that cooking loss of Pectoralis major from T1 birds was not significantly (P > 0.05) different from that of T4, and were significantly higher than those of T2, T3, and T5 birds. Meat from T5 birds showed the lowest drip loss. The results for total antioxidant activity are not similar among sampling days. In general, control group showed inferior values, but T2 and T4 had greater values on days 0 and 28. The rate of lipid peroxidation increased with time; however, EOs administration markedly reduced the peroxidation rates compared to controls. The catalase activity of breast meat was significantly declined from day 14, but was enhanced as an effect of EO consumption especially in group T5 at 21 and 28 d. Supplementation of garlic, turmeric, and cinnamon EOs to broiler chickens increased glutathione peroxidase in breast meat on days 21 and 28, while turmeric EO enhanced superoxide dismutase up to 7 d. In conclusion, EOs are valuable supplements for broiler chickens and potent in enhancing meat quality and prolonging the shelf life.

Effects of Supplemented Coriander, Ajwain, and Dill Seed Essential Oils on Growth Performance, Carcass Characteristics, Gut Health, Meat Quality, and Immune Status in Broilers.

Numerous studies have assessed the benefits and optimal dosage of supplementation with essential oils (EOs), including extracts from plants of the Apiaceae family, as an alternative to antibiotic growth promoters (AGPs) in broilers. However, little consideration has been given to the actual chemical composition of the evaluated EOs when drawing critical conclusions, even though EO composition can vary with different extraction conditions and plant characteristics. Therefore, the present study was conducted to evaluate the effects of EOs from seeds of plants of the Apiaceae family: coriander (CEO), ajwain (AjEO), and dill (DEO), containing 56.8% linalool, 68.2% thymol, and 41.1% carvone, respectively, on the growth performance, gut health, and immune status of broilers. In total, 660 one-day-old broiler chicks were divided into 11 experimental diet groups and fed for 35 days with either the control diet, basal diet with added AGP (lincomycin, 500 mg/kg), or one of nine EO diets supplemented with CEO, AjEO, or DEO at 200, 400, and 600 mg/kg. Final body weights were improved by supplementation with not only AGP but also any EO except AjEO at 600 mg/kg; within each EO, supplementation of CEO at 400 mg/kg, AjEO at 200 mg/kg, and DEO at 200 mg/kg afforded the best growth performance. EO supplementation had beneficial effects on gut morphology, such as increased villus height in the duodenum, jejunum, and ileum, and against harmful microbiota, such as reduction of Escherichia coli and Salmonella spp. populations. Furthermore, EOs enhanced humoral immunity and improved meat quality by reducing drip loss, likely consequent to their antioxidant properties. Overall, this study presents evidence that CEO, AjEO, and DEO can each play a pivotal role in replacing AGPs, as well as providing information regarding optimal doses for broilers.

Effects of supplemental methionine sources in finishing pig diets on growth performance, carcass characteristics, cutting yields, and meat quality.

Supplemental methionine (Met) is widely used within the swine industry; however, data are limited regarding the effect of Met sources on carcass cutability and meat quality. The objective was to determine the effects of L-Met (LM, 99%), DL-Met (DLM, 99%), or calcium salt of DL-Met hydroxyl analog (MHA, 84%) in finishing pig diets on carcass characteristics and meat quality. At 9 weeks of age, pigs (N = 240) were allocated to 60 single-sex pens for a four-phase finishing trial that lasted 104 d. Pigs were fed a common grower diet until day 56 where pens were randomly allotted to one of the three experimental diets. For the remaining 7wk of the finisher phase, pigs (BW = 79.9 ± 0.80kg) were fed diets containing LM, DLM, or MHA, with the supplemental Met source providing 25% of standardized ileal digestible (SID) Met + cysteine (Cys) requirement based on 65% bioefficacy for MHA in comparison with LM or DLM. One pig per pen was slaughtered at the study conclusion (on day 104), and the left sides of carcasses were fabricated into subprimal cuts to determine carcass-cutting yields. Loin quality including proximate composition and shear force were measured. Hot carcass weight was not different (P = 0.34) between treatments (LM 104.5kg; DLM 103.0kg; MHA 101.5kg), moreover, loin eye area was not different (P = 0.98) between treatments (LM 52.65 cm²; DLM 52.49 cm²; MHA 52.81 cm²). Boneless carcass-cutting yield was not different (P = 0.56) between treatments (LM 54.97kg; DLM 54.82kg; MHA 54.52kg). Loin pH was not different (P = 0.24) between treatments (LM 5.45; DLM 5.48; MHA 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 (6.68%) treatments. Shear force was not different (P = 0.85) between treatments (LM 3.03kg; DLM 3.06kg; MHA 3.10kg). However, cook loss tended to be reduced (P = 0.06) by the DLM treatment (16.20%) compared with LM (18.18%) and MHA (18.50%) treatments. These data suggest that only minimal differences in carcass cutability and meat quality can be attributed to Met source in finishing pig diets when using 65% bioefficacy for MHA relative to L-Met or DL-Met.

A diverse diet increases animal growth performance and carcass yield of grazing lambs

ABSTRACT The current experiments were conducted across two lamb finishing seasons (2019 [experiment 1; Exp1] and 2020 [experiment 2; Exp2]). In both experiments lambs were provided a monotonous (MON) diet (annual ryegrass [Lolium multiflorum L.] during 2019 and perennial ryegrass [L. perenne L.] and white clover [Trifolium repens L.] during 2020) or a diverse (DIV) diet composed of spatially separated strips sown to chicory (Chicorium intybus L.), plantain (Plantago lanceolata L.), perennial ryegrass, lucerne (Medicago sativa L.), and dock (Rumex obtusifolius). During Exp1, the DIV lambs had a stocking rate (SR) of either 80, 95, 100, or 110 m2/lamb/wk, whereas the MON lambs had a 100 m2/lamb/wk SR. In Exp2, the SR aimed to allocate the MON lambs with twice the forage allowance (kg DM/lamb/d) as DIV lambs. In Exp1, all lambs provided DIV had a greater (P &amp;lt; 0.01) average daily gain (ADG; + 130%) than MON rams, independent of the SR. Accordingly, DIV had greater (P &amp;lt; 0.05) hot carcass weight (HCW; + 26%) and aged carcass weight (CW; + 27%) compared with MON, across all SR. The 80 m2/lamb/wk SR tended to have a greater (P = 0.10) dressing percentage and had similar (P = 0.29) drip loss percentage to the MON lambs, while the other DIV lamb SR all had greater (P &amp;lt; 0.05; +12%) dressing percentages and lower (P &amp;lt; 0.05) drip loss percentage than MON lambs. In Exp2, DIV lambs had greater (P &amp;lt; 0.01) ADG (+37%), HCW (+15%), and dressing percentage (+6%) compared with MON lambs. This improved animal performance occurred despite being offered 57% less (P = 0.01) dry matter (DM), 56% less (P &amp;lt; 0.01) digestible DM, and 57% less (P = 0.02) metabolizable energy per lamb per day. Ultimately, these experiments demonstrate that providing growing lambs a functionally diverse diet improves animal growth performance and carcass weight compared with a monotonous diet of annual ryegrass or a mixed sward containing perennial ryegrass with white clover.

Comparison of meat yield and physicochemical characteristics of indigenous chicken and duck

Three indigenous male chicken and 3 indigenous male duck were slaughtered to compare the meat yield and quality characteristics. After slaughter meat yield characteristics of breast, thigh, drumstick, wing, liver, heart, head, gizzard, neck etc. were compared against their live weight. After comparing the yield characteristics the breast, thigh and drumstick of all birds were stored at 4˚C to evaluated different quality characteristics at 24-hour postmortem. The following parameters were compared; proximate composition, pH, cooking loss, drip loss, water holding capacity and instrumental color (CIE L* a* b*). Findings revealed that dressing, thigh, drumstick, breast, gizzard, heart and shank weight percentage were significantly higher in indigenous chicken (p&lt;0.05), while blood weight, feather weight and head weight were significantly higher in indigenous duck (p&lt;0.05). Significantly higher crude protein was observed in indigenous chicken breast and thigh meat (p &lt;0.05), while ash and ether extract were significantly higher in indigenous duck breast and thigh meat. Significantly higher pH was observed in chicken breast and thigh meat compare to duck breast and thigh (p&lt;0.05). Cooking loss was higher in duck breast but lower in thigh meat compare to chicken breast and thigh meat. Significantly higher (p &lt;0.05) water holding capacity was found in duck breast compare to chicken breast meat (p &lt;0.05). At 2 hour of post mortem, lightness (L*) of breast and thigh meat did not show significant differences (p , but highly significant difference was found in drumstick meat of chicken and duck (p Redness (a*) was significantly higher in duck breast and drumstick meat and yellowness was higher in duck breast at 2 hour of post mortem compare to chicken. At 24 hour of post mortem no significant differences were found between chicken and duck breast, thigh and drumstick meat. The present study reveals that the dressing, breast, thigh and drumstick weight percentage, crude protein and pH were significantly higher in the indigenous chicken compare to duck, while ether extract, ash and redness (a*) values were significantly higher in duck compare to chicken.