Meat Fat Research Articles

Congener-specific transfer modelling of dioxins and dioxin-like PCBs in free-ranging cattle grazing in the Dutch floodplains

Cattle grazing in the Dutch floodplains are exposed to polychlorinated dibenzo-p-dioxins and dibenzofurans (dioxins) and dioxin-like PCBs (dl-PCBs) through the consumption of grass and adhering soil. This can lead to elevated dioxin and dl-PCB levels in meat fat. To manage this contamination issue, the kinetics of these compounds in cattle need to be better understood. This study describes the development and application of a physiologically based kinetic (PBK) model to predict dioxin and dl-PCB levels in muscle fat of ‘Rode Geus’ cattle based on measured levels in grass and soil. Calibration of the model was performed separately for each congener, using measured dioxin and dl-PCB levels in various tissues of 14 animals. Model validation performed using dioxin and dl-PCB samples of 14 other cattle, showed that PBK model predictions were on average a factor 2.4 higher than the measured dioxin and dl-PCB TEQ levels in fat. Despite this difference, the model may still be particularly useful to better understand the relation between environmental dioxin and dl-PCB levels and those in cattle. The model is publicly available with a user-friendly interface on www.feedfoodtransfer.nl and may provide relevant insights for risk assessment and risk management.

CHEMICAL PROFILE OF SARGASSUM TENERRIMUM - AN INDIAN BROWN SEAWEED: SOURCE OF POTENTIAL INGREDIENT IN FUNCTIONAL MEAT PRODUCTS

Brown seaweeds contain exclusive and enriched source of health promoting bioactive metabolites especially dietary fibre, antioxidants, essential amino acids, short chain fatty acids and minerals that helps in regulating and improving the gut microbiota and gut health. Threonine was found to be the predominant essential amino acids in S. tenerrimum (2.14±0.67 g/100g). The presence of n-3 long chain PUFA and the low ratio of n6:n3 fatty acid in S. tenerrimum (0.28) suggests it to serve as an ideal ingredient in preparation of low fat meat products. The Na/K ratio being 0.25 in S. tenerrimum could be of interest from a nutritional point of view as a balanced Na/K ratio is important to control hypertension. The mineral profile of S. tenerrimum suggests its suitability in preparation of low salt meat foods. The results of chemical profile of S. tenerrimum identifies it to act as an ideal functional source of amino acids, fatty acids, minerals and anti-oxidants in meat products which will help to alleviate the ill effects of nutritional deficiencies.

Impact of Zinc Hydroxychloride and Oxide Nanoparticles on Broiler Chicken Growth, Gut Microbiota, Immunity and Serum Biochemistry.

Use of more efficient sources of zinc (Zn) in corn-soybean basal diet improves the productivity in the absence of growth promoters. This study aimed to compare the effects of different forms of Zn (hydroxychloride: OHCl, oxide nanoparticles: ONPs) on performance and physiological parameters in broiler chickens. Treatments included control (without use of ZnOHCl and ZnONPs) and three levels of zinc (40, 80 and 110mg/kg of diets) as either ZnOHCl or ZnONPs. The body weight gain and feed conversion ratio for broilers fed with all levels of ZnOHCl, respectively, were greater and smaller than those of ZnONPs and control groups in the entire experiment (p<0.05). Broilers fed with 110mg ZnOHCl/kg benefited from the highest anti-Newcastle antibody titre and the lowest breast drip loss, whereas the heaviest relative weight of lymphatic organs and the smallest number of breast muscle pH were relevant to chickens fed with 110mg ZnONPs/kg (p<0.05). All levels of either ZnOHCl or ZnONPs caused better humoral immunity and the villus height:crypt depth than the control group (p<0.05). However, all treatments had a similar effect on the relative weights of internal organs, the heterophil:lymphocyte, anti-influenza antibody titre, percentages of fat, dry matter and crude protein of breast meat, intestinal microbiota and serum biochemistry of broilers (p>0.05). To sum up, supplementation of ZnOHCl in broilers' diets up to 110mg was more efficient than ZnONPs in most responses relevant to immunology, growth performance and meat quality.

Effect of Bacillus amyloliquefaciens supplementation on intramuscular fat accumulation and meat quality in finishing pigs.

This study evaluated the potential of Bacillus amyloliquefaciens to improve growth performance and meat quality in finishing pigs. Thirty-two female Landrace×Duroc pigs, 21 weeks old with initial body weight 77.45±3.29 kg, were divided into two groups: a control group (basal diet) and a probiotic group (basal diet with Bacillus amyloliquefaciens at 1×109 CFU/kg). Body weight and average daily gain (ADG) were recorded at the start and at fortnight intervals for a 56-d feeding trial. At the end of the experiment, carcass traits, meat quality and intramuscular fat related gene expression of longissimus dorsi muscle were analyzed. The probiotic group showed significantly higher final body weight and D0-D56 ADG (p<0.05). Additionally, the probiotic group had greater carcass weight, back fat thickness and marbling score (p<0.05), while the lean meat percentage remained unchanged. Meat quality analysis revealed that the probiotic group had a higher b* value (5.47) (p<0.05), and a lower shear value (p<0.001), but there was no effect on the a* value and water holding capacity. Moreover, probiotic treatment increased the gene expression of fatty acid uptake and regulators, such as lipoprotein lipase (LPL), cluster of differentiation 36 (CD36), and solute carrier family 27 member 1 (SLC27A1) (p<0.05). Our findings suggest that the supplementation of Bacillus amyloliquefaciens not only enhanced growth performance and carcass weight in finishing pigs, but also improved marbling and tenderness in the longissimus dorsi muscle through the upregulation of lipogenic-genes related to fat accumulation. This indicates its potential as feed additive to enhance pork quality.

Single-cell transcriptome reveals three types of adipocytes associated with intramuscular fat content in pigs.

Single-cell transcriptome reveals three types of adipocytes associated with intramuscular fat content in pigs.

Co-designing interventions to improve diets in rural communities.

By involving stakeholders to identify issues, co-design facilitates the creation of solutions aligned with the community's unique needs and values. However, genuine co-design with consumers across all stages of nutrition intervention research remains uncommon. The aim of this review was to examine notable examples of interventions to improve diets in rural settings that have been co-designed by rural communities. Six studies were identified reporting on community-based and digital interventions to improve diets in rural settings that have been co-designed by rural communities. The level of co-design used varied, with two interventions describing co-design workshops and focus groups over a period of between 6 and 11 months, and others not reporting details on the co-design process. Collectively, most interventions demonstrated positive impacts on dietary markers, including an increase in purchase of fruit and vegetable, an increase in percentage energy from nutrient dense foods and a decrease in intake of high fat meats. While these interventions show promise for improving diets in these under-served communities, it is widely recognised that there is a lack of dietary interventions genuinely co-designed with and for rural communities. Future research should build on these studies to co-design dietary interventions that integrate the benefits of both community-based and digital interventions.

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

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

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

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

Effects of Acorns on Subcutaneous Fat Deposition in Yuxi Black Pigs by Transcriptomic Analysis.

Background/Objectives: The backfat thickness of pigs is closely related to dorsal subcutaneous fat deposition and meat quality, and appropriate reduction in backfat thickness is important for improving pork quality. The present study investigated the effect of acorn diet on the backfat thickness and lipase activity of Yuxi black pigs and to gain further insight into the molecular mechanism of the acorn diet on the dorsal subcutaneous fat deposition of Yuxi black pigs by transcriptome sequencing (RNA-seq). Methods: Thirty-six Yuxi black pigs with an initial body weight of 99.60 ± 2.32 kg (three replicates per group and six pigs per replicate) were randomly divided into two groups (CON group was fed a basic diet and AEG group was fed 30% acorn diets). Pigs were individually fed twice daily and had access to water ad libitum throughout the experiment. The test period was 4 months. Results: Results showed that backfat thickness and ACC, MDH, and LPL lipase activities were significantly reduced in the AEG group than in the CON group (p < 0.05). In addition, RNA-seq identified 826 differentially expressed genes (DEGs), with 505 up-regulated and 321 down-regulated. The DEGs were significantly enriched in the lipid metabolism process and lipid catabolic process, fatty acid (FA) catabolic process, and FA β-oxidation according to GO enrichment analysis. LEP, CHPT1, UCP3, ACOX1, SCD5, and ACAA1 were screened as key differential genes regulating dorsal subcutaneous fat deposition. Conclusions: The above results indicated that feeding the 30% acorn diet could regulate the expression of genes involved in fat deposition and reduce lipase activity, thereby decreasing the backfat thickness, inhibiting the deposition of dorsal subcutaneous fat, and improving the pork quality. The findings of this experiment established a basis for subsequent research into the molecular mechanisms underlying the impact of acorn diets on fat deposition in Yuxi black pigs and provided the scientific evidence to promote the exploitation and industrialization of acorns.

Discrimination thresholds for glutamic acid and chicken oil in chicken broth assessed by an untrained panel at a research institute.

Glutamic acid (Glu) and fat are recognized as primary flavor components in meat. This study aimed to determine the discrimination threshold of an untrained panel for Glu and fat in meat. Thirty-two untrained panelists were recruited among research institute employees. First, triangle tests were performed using chicken broth supplemented with Glu at concentrations of 10, 50, 110, and 200 μg/ml and broth without Glu supplementation (control). The Glu supplementation test did not distinguish between Glu-supplemented broth and the control. Thus, the discrimination threshold for Glu in chicken broth was determined to be >200 μg/ml. Second, triangle tests were performed using chicken oil-emulsified broth at concentrations of 43, 129, 387, and 1160 μg/ml and broth without chicken oil supplementation. The probability of choosing the correct sample in the triangle test for each chicken oil concentration was calculated. The probit regression analysis estimated the discrimination threshold for chicken oil in chicken broth to be 341 μg/ml among untrained panelists. Although the number of untrained panelists recruited in this study was limited, our results provided useful findings for evaluating and improving meat quality utilizing Glu and fat content.

STUDY ON THE QUALITY OF BROILER CHICKEN MEAT IN A MODERN MARKET IN SUKOHARJO REGENCY

The total number of broiler chickens in Sukoharjo district was 9,134,244, with the overall provincial production in Central Java reaching 225,048,936. The quality indicators of broiler meat include water content, soluble protein and cooking shrinkage of the meat. The research was conducted in a modern market located in Sukoharjo district from Superindo, Transmat, Lottemart and Hypermart markets. Samples taken were breast part and sampled using the RAL method. The observed variables were drip loss, cooking loss, soluble protein and fat lavels.The data were analysed using analysis of variance (ANOVA) and Duncan's multiple range test (DMRT). The results of the study on broiler meat in different markets were found to be significantly different (P &lt; 0.01) for dripping loss, cooking loss and soluble protein. However, no difference was observed in meat fat content (P &gt; 0.05).The findings of the study indicate that the quality of broiler meat in modern markets in Sukoharjo district has an impact on drip loss, cooking loss and soluble protein, but not to any significant extent on fat lavels.

Effect of hay type and breed on the fattening, centesimal and fatty acid composition of Nigerian sheep.

This study aimed to evaluate the intake, performance, quality, and fatty acids (FA) composition of the meat of three Nigerian sheep breeds (Balami, Uda, and Yankasa) fed two different hays, Brachiaria decumbens or Digitaria smutsii. A total of sixty sheep, twenty from each breed, Balami, Uda, and Yankasa, were used, with average body weights of 24.7 ± 3.5kg, 25.5 ± 3.6kg, and 25.5 ± 3.5kg, respectively. The sheep were arranged in a factorial 2 (hay types) × 3 (breeds) design within a completely randomized setup, totalling ten experimental units per treatment. There was no significant (p > 0.05) interaction effect between breed and hay type on any variables. Sheep-fed D. smutsii hay presented higher (p ≤ 0.05) DM intake from the concentrate, hay, total feed, final BW, ADG, intramuscular fat, and FA contents than sheep-fed B. decumbens, except for 18:1n-9, where sheep fed B. decumbens presented higher (p ≤ 0.05) concentration. Balami sheep presented higher (p ≤ 0.05) total weight gain than the Uda breed and once performed better than the Yankasa breed, without difference (p > 0.05) to feed efficiency. Longissimus lumborum of the Yankasa breed presented lower concentrations (p ≤ 0.05) of total polyunsaturated FA (PUFA) than Balami and Uda sheep. The content of n-3 and n-6 PUFA (linolenic, EPA, DPA, and DHA), n-6/n-3 ratio, and EPA + DHA were higher in the Balami sheep than in the Uda sheep. Balami breed had the highest carcass weight and meat protein content but had a lower (p ≤ 0.05) moisture content than other breeds. Uda and Yankasa sheep presented similar moisture content (p ≤ 0.05). However, the carcass weight, protein, and fat content of the longissimus lumborum were higher (p ≤ 0.05) in Uda compared to Yankasa sheep. Nigerian sheep fed D. smutsii hay compared to B. decumbens hay to provide greater DM intake, improving fattening and meat fat and increasing all fatty acids in the longissimus lumborum. Balami breed presented greater DM intake, performance, and carcass weight, and consequently higher intramuscular fat deposition and concentration of most fatty acids in the longissimus lumborum than the breeds Uda and Yankasa.

Transcriptome and Metabolome Insights into Key Genes Regulating Fat Deposition and Meat Quality in Pig Breeds.

Meat quality is a complex trait that exhibits significant variation across pig breeds, and the regulatory mechanisms governing pork meat quality are not fully elucidated. We compared the transcriptomics and metabolomics of the longissimus dorsi (LD) muscle between the Songliao Black Pig (SBP) and Large White × Landrace Pig (LWLDP) to investigate breed-specific differences in meat quality and underlying regulatory pathways. The results showed that SBP meat had a higher marbling score and backfat thickness, a richer color, a lower shear force, and reduced drip loss. Fatty acid (FA) analysis identified 15 significant FAs in the LWLDP, with docosahexaenoic acid (DHA) in the SBP, while amino acid (AA) analysis revealed no breed-based differences. Transcriptome analysis identified 134 upregulated and 362 downregulated genes in the SBP. Protein-protein interaction (PPI) network analysis found 25 key genes, which are associated with muscle development, fat deposition, and overall meat quality, while genes in the insulin signaling pathway, such as PPP1R3B, PPARGC1A, SOCS1, EIF4E, PRKAR2A, PRKAG2, and FASN, play a crucial role in balancing fat metabolism and catabolism. Metabolomic analysis identified 89 upregulated and 10 downregulated metabolites in the SBP, primarily involved in fructose and mannose metabolism, amino acid biosynthesis, nucleotide sugar metabolism, and glucagon signaling pathways. Gene-metabolite association analysis found that the PPP1R3B gene had a strong association with Thr-Leu, Maltol, D-myo-Inositol-4-phosphate, and Fructose-6-phosphate, while MYOG correlated with Mannose-6-phosphate, Fructose-1-phosphate, Mannose-1-phosphate, and Glucose-6-phosphate. In contrast, NR4A3 and PPARGC1A showed a strong negative correlation with most upregulated metabolites. In conclusion, this study identified functional genes, elucidated the mechanisms associated with meat quality traits, and identified gene-metabolite associations involved in energy metabolism, muscle development, and fat deposition, providing valuable insights into the molecular mechanisms that regulate meat quality between pig breeds.

Pangenome and genome variation analyses of pigs unveil genomic facets for their adaptation and agronomic characteristics.

The development of a comprehensive pig graph pangenome assembly encompassing 27 genomes represents the most extensive collection of pig genomic data to date. Analysis of this pangenome reveals the critical role of structural variations in driving adaptation and defining breed-specific traits. Notably, the study identifies BTF3 as a key candidate gene governing intramuscular fat deposition and meat quality in pigs. These findings underscore the power of pangenome approaches in uncovering novel genomic features underlying economically important agricultural traits. Collectively, these results demonstrate the value of leveraging large-scale, multi-genome analyses for advancing our understanding of livestock genomes and accelerating genetic improvement.

Effect of Crude protein and Metabolizable energy Levels on Growth Performance and carcass Quality of Crossbred Native Chicken (Pradu Hangdum) Capons

The objective of the present research is to evaluate the effect of different levels of crude protein (CP) and metabolizable energy (ME) on the growth performance and meat quality of Crossbred Native Chicken (Pradu Hangdum). A total of 360 capons with 4 weeks of age were used in 2 x 2 factorial design arrangements. This experiment was divided into 3 age periods: during 5-12, 13-16, and 17-20 weeks of age. During 5-12 weeks of age, there are two main factors: 2 CP levels (19 and 21%) and 2 ME levels (3.0 and 3.3 Kcal/g). During 13-16 and 17-20 weeks of age, there are two main factors: 2 CP levels (17 and 19%) and 2 ME levels (3.0 and 3.3 Kcal/g). A results, during 5-12 and 13-16 weeks of age, there was no interaction between CP and ME levels on growth performance. However, during 17-20 weeks of age, body weight gain (273.02 vs. 471.17 g; P&lt;0.05) and average daily gain (9.75 vs. 14.89 g; P&lt;0.05) were greater and feed conversion ratio (7.63 vs. 4.70; P&lt;0.05) and feed cost per gain (110.70 vs. 71.59 Baht/Kg; P&lt;0.05) were lower in capons receiving diet with 3.3 Kcal ME/g than diet with 3.0 Kcal ME/g. Meat quality of capons 16 weeks, CP 21%, (5-12 weeks) and CP 19%, (13-16 weeks), and with ME 3.0 Kcal/g had the lowest shear force of breast meat (4,018.69 N) and thigh meat of 20 weeks, the low ME group had shear force lower than significantly the high ME group (1,539.28 vs. 1,725.77 N; P&lt;0.05). Ether extract of capons 20 weeks of age, 5-12 weeks of CP 19%, and 13-20 weeks of CP 17% ME 3.3 Kcal/g had breast meat fat to excellent (5.06%; P &lt; 0.05). Capons slaughtered 12 and 20 weeks of age, CP19% (5-12 weeks) and CP 17% (13-20 weeks) and with ME 3.0 Kcal/g had the highest amount of thigh meat fat (17.32% and 19.99%; P&lt; 0.05). Experimental study recommended nutrients of native hybrid capons age of 5-12 weeks, CP 21% and 3.30 kcal ME/g, at the age of 13-20 weeks, CP 17% and ME 3.0 kcal ME/g. Recommended to slaughter at the age of 20 weeks because of the highest fat in meat.

Effect of meat type and fat level on burger meat characteristics: A combined approach using imaging and sensory techniques.

Effect of meat type and fat level on burger meat characteristics: A combined approach using imaging and sensory techniques.

Storage of Rabbit Meat in Vacuum Extends the Oxidative Stability of Fat

ABSTRACTMeat quality is a very important factor for both food safety and consumer acceptance, and proper storage of meat can extend the time it stays fresh. This study thus looked at the effects of the atmosphere in which rabbit meat was stored on the oxidative stability of the meat and on its volatile compounds. Not only does the formation of oxidative products adversely affect the human body, but the compounds formed during oxidative changes also typically possess unpleasant aromas, leading to deterioration in the flavor of the meat. Our study analyzed three types of storage atmosphere for rabbit meat: vacuum (VAC), a modified atmosphere (LoOxMAP) composed of 60% CO2, 25% O2, and 15% N2, and an MAP (HiOxMAP) composed of 30% CO2 and 70% O2. The results show that the MAP with 70% oxygen (HiOxMAP) is the least beneficial variant of the three. Rabbit meat packed under HiOxMAP showed the greatest oxidative changes, and volatile compounds providing an unpleasant odor were detected. The fewest changes in meat stored for 21 days occurred in samples stored in VAC.Practical Applications: For the long‐term storage of rabbit meat at refrigerated temperature, it is best to use a vacuum atmosphere to slow down the oxidative changes in the meat fat.

Trans-10 shifted ruminal biohydrogenation and its implications for ruminant milk and meat fat content and quality

Feeding high-grain diets is a common practice in intensive ruminant production systems to meet animal energy requirements and maximize feed efficiency. One of the consequences of these diets is trans ( t)10 shifted ruminal biohydrogenation, which includes increased formation of t10-18:1 and t10, cis ( c)12-conjugated linoleic acid ( t10, c12-CLA) at the expense of t11-18:1 and c9, t11-CLA. In dairy cows, the t10 shift has been associated with milk fat depression. In beef cattle, the t10 shift has not been associated with negative effects on animal performance or marbling fat deposition; however, it may negatively impact meat fat eating quality by decreasing its cis monounsaturated fatty acid to saturated fatty acid ratio. Finally, the t10 shift increases t10-18:1 accumulation in ruminant-derived foods (dairy, beef, and lamb), which at high enough levels may compromise the nutritional quality of these foods. The present review will cover our current understanding of the rumen microbes involved in the t10 shift and its implications for milk fat synthesis and beef fat quality.

Transcriptome and targeted metabolome analysis of lipid profiles, nutrients compositions and volatile compounds in longissimus dorsi of different pig breeds.

Improving meat quality is important for commercial production and breeding. The molecular mechanism of intramuscular fat (IMF) deposition and meat characteristics remain further study. This study aimed to study the mechanism of IMF deposition and meat characteristics including redox potential, nutrients compositions and volatile compounds in longissimus dorsi (LD) by comparing with different pig breeds including Shanghai white (SW), Duroc x (Landrace Yorkshire) (DLY) and Laiwu (LW) pigs. Results showed that the contents of IMF, triglyceride (TG), total cholesterol (TC), and redox potential parameters were lower, while the content of MDA and activity of lactate dehydrogenase (LDH) were higher in LD of SW pigs compared with LW pigs (p<0.05). No differences were observed about these parameters between SW and DLY pigs. Also, the contents of medium-long chain fatty acids and γ-aminobutyric acid (GABA) were higher, while Asp was lower in LD of SW pigs compared with LW pigs (p<0.05). Volatile compounds results showed that 6 ketones, 4 alkenes, 11 alkanes, 2 aldehydes, 1 alcohol were increased and cholesterol was decreased in SW pigs compared with LW pigs. Transcriptome results showed that differential expressed genes involved in lipid synthesis, metabolism and transport in LD between SW and LW pigs, which were further verified by qPCR. Spearman correlation showed that HSL and Nedd4 were positively related to contents of TG and IMF, while negatively related to volatile compounds and fatty acids (p<0.05). Plin3 and Mgll were negatively related to contents of TG, IMF and cholesterol, while positively related to MDA, LDH, and volatile compounds (p<0.05). PPARA was negatively related to contents of TC and IMF, and activity of SOD, while positively related to volatile compounds (p<0.05). Our study provided new insights into potential mechanisms of IMF deposition, nutrients composition and volatile compounds of muscular tissues of different pig breeds.

Prediction of biomarker peak of infrared spectra between pork fat and chicken meat fat using fourier transform infrared spectroscopy technique and clotter plot method

The increasingly widespread contamination of chicken meat by pork requires a method to identify the presence of these contaminants quickly and cheaply. Apart from analyzing the spectrum of various pure animal fats, this research also aims to vary the concentration of pork fat and chicken fat to know the FTIR peak spectrum, which will change with changes in concentration. The presence of spectral peaks that change can be identified due to changes in pork fat concentration, which also shows a typical peak spectrum position in pork fat. Variations in the concentration of pork fat contaminants in chicken fat consist of the ratio of the mixture of pork fat (PF) and chicken fat (CF), namely 90:10 (PC1), 80:20 (PC2), 70:30 (PC3), 60:40 (PC4), 50:50 (PC5), 40:60 (PC6), 30:70 (PC7), 20:80 (PC8), and 10:90 (PC9). A scatter plot, a graph usually used to see the relationship pattern between 2 variables, is employed in this research to visualize the changes in spectral peaks with varying concentrations of pork fat in chicken fat. The data scale must be an interval and ratio scale to use a scatter plot. Biomarker wavelengths were identified from the spectra of four animal fats and palm oil at positions 2948.9 and 3007 cm−1, separated by four animal fats and palm oil at a certain distance, thus indicating that these wavelengths could be used to identify non-halal samples. Keywords: Chicken, Clotter plot, Fat, Infrared, Meat, Pork, Spectra