Meat Fat Research Articles

Emulsion gels prepared with chia mucilage and olive oil as a new animal fat replacer in beef patties

Recently, more and more research has focused on the potential application of emulsion gels as animal fat replacers in meat products due to their unique structures and functional properties. This study investigated the physicochemical, nutritional and sensorial characteristics of the low-fat beef patties formulated with emulsion gels elaborated with chia mucilage and olive oil as pork back fat replacer. Beef patties were made with five different fat replacement levels (20%, 40%, 60%, 80%, 100%). The result showed that with the improvement of the fat substitution level, the moisture content of reformulated patties was increased while the fat and protein content were decreased with respect to the control group. The levels of polyunsaturated fatty acids were increased by up to 36% (fat replacement levels at 100%) and the health indices including the polyunsaturated fatty/saturated fatty acid ratio, atherogenicity index, and thrombogenicity index were modified. In addition, the reformulated patties obtained higher lipid stability than the control sample. Significant differences were found in the sensory evaluation (p > 0.05) between the control group and the total pork backfat replacement treatment, while the sensory properties of partial replacement (below 60%) were similar with respect to the control group. Therefore, the addition of emulsion gels ending up giving the beef patties positive characteristics, the partial replacement of pork backfat by emulsion gels is a viable option for developing a low-fat beef patty. Practical Applications Emulsion gels have a great potential for use to replace animal fat in meat products. With the use of chia mucilage-based emulsion gels, it is possible to produce low fat meat products with healthier fatty acid profile. In our research, an emulsion gel elaborated with chia mucilage and olive oil was used in development of the fat-reduced burger formulation. The use of chia mucilage-based emulsion gel is an ideal strategy to develop a healthy meat source for the human diet without negatively affecting the technological and sensory properties of the products.

Potential regulation of linoleic acid and volatile organic compound contents in meat of chickens by PLCD1

Omega-3 (linolenic acid (ALA), docosapentaenoic acid, eicosapentaenoic acid) and omega-6 (linoleic acid (LA), arachidonic acid) polyunsaturated fatty acids are essential for health and normal physiological functioning in humans. Here we report a genome-wide association study (GWAS) on LA content in chicken meat. The 19 significant single nucleotide polymorphisms (SNPs) identified by the GWAS approach were annotated in VILL, PLCD1 and OXSR1 genes with highly polymorphic linkage blocks, and explained 4.5% of the phenotypic variation in the LA content. Specifically, the PLCD1 mRNA expression level was negatively correlated with the LA content, and significantly higher in chickens with low LA content than in those with high LA content. In addition, PLCD1 was found to be involved in metabolic pathways, etc. Furthermore, the LA content was correlated with volatile organic compounds (e.g., octanal, etc.), but no relationship was found with intramuscular fat and triglycerides in chicken meat. The results indicated that there are key SNPs in PLCD1 that regulate the content of LA, and it has no significant effect on fat deposition, but may affect the content of volatile organic compounds (VOCs).

Olive pomace oil and acid oil as alternative fat sources in growing-finishing broiler chicken diets

The aim of the present study was to investigate the effect of dietary supplementation of olive pomace oil and olive pomace acid oil, which are rich in monounsaturated fatty acids (FA) but differ in free FA content, on growth performance, digestibility and FA profile of abdominal fat and breast meat. A total of 3,048 one-day-old mixed-sex broiler chickens (Ross 308) were randomly distributed into 24 pens and 3 dietary treatments (8 replicates per treatment). Experimental diets were administered for growing (from 22 to 29 d) and finishing (from 30 to 39 d) periods, consisting of a basal diet supplemented with 6% (as-fed basis) palm oil (PO), olive pomace oil (O), or olive pomace acid oil (OA). Animals fed O achieved the lowest feed conversion ratio (P < 0.01), together with the highest AME value (P = 0.003), but no differences were observed between OA and PO. Regarding FA digestibility, O and OA showed higher values than PO for all FA in both apparent ileal digestibility (AID) and apparent total tract digestibility. Comparing the AID between O and OA, no differences were observed for total FA, monounsaturated FA, or polyunsaturated FA, but animals fed OA showed lower AID values for saturated FA than those fed O (P < 0.001). The FA profile of abdominal fat and breast meat reflected that of the diet, with higher monounsaturated FA and lower saturated FA in animals fed O and OA compared to those fed PO. In sum, the inclusion of both olive pomace oil and acid oil in growing-finishing broiler chicken diets led to great performance parameters and high FA digestibility values, together with an enrichment with monounsaturated FA in abdominal fat and breast meat compared to the use of palm oil. However, a better AID of saturated FA and feed conversion ratio is achieved with O compared to OA.

The Differences Effect between Pond Types and Maggot Allotments on The Protein and Fat of Tilapia Meat

Tilapia was one of the freshwater fish commodities that were widely consumed, so the demand for tilapia increased and impacted the high price of tilapia feed. Therefore, maggots can be used as additional fish feed, and recently there have been many variations of pond types in tilapia farming. This study aimed to determine the interaction between pond types and maggot allotments for protein and fat in tilapia meat. This study used two types of pools: tarpaulin and drum. The subjects used in this study were tilapia, with as many as 30 fish per pond. The dependent variables in this study were the protein and fat of tilapia meat. This study used the factorial method with a completely randomized design (RAL) with four treatments; each of the four tests consisted of A1B1 (Tarpaulin pool and maggots), A1B2 (Tarpaulin pool without maggots), A2B1 (Drum pool and maggots), and A2B2 (Drum pool without maggots). Data analysis was done using ANOVA with a significance level of 5% if there is an effect continued Duncan test. The results of this study showed no noticeable effect on meat protein (0.253&gt;0.05) and meat fat (0.067&gt;0.05) tilapia.

No association between infant growth and adherence to the dietary approaches to stop hypertension (DASH) diet in lactating women.

Breastmilk is considered an optimal food for infant development especially during the first 6 months of life. However, little evidence exists regarding maternal dietary intake and infant growth. We evaluated how adherence to the DASH diet in lactating women is associated with the infant weight, height and head circumference at birth, 2 and 4 months of age. A cross-sectional study. The present study was conducted with 292 lactating mothers and their infants. A validated and reliable 168-item food frequency questionnaire (FFQ) was used to assess mothers' dietary intakes. To evaluate adherence to the DASH diet among lactating mothers, we scored food items based on the Fung method. Lactating mothers in the highest tertile of adherence to the DASH diet consumed significantly lower amounts of fat, cholesterol, salt, red and process meats and higher amounts of vitamin C, B1, B9, whole grains, low-fat dairy, fruits, vegetables and dietary fiber compared to lactating mothers in the lowest tertile (P < 0.05). No significant association was found between mothers' adherence to the DASH dietary pattern and any of the infant growth indices (P > 0.05). Lactating mothers' adherence to the DASH diet was not associated with growth indices among exclusively breastfed infants.

Transfer of Non-Dioxin-Like Polychlorinated Biphenyls (ndl-PCBs) from Feed and Soil into Hen Eggs.

Understanding the transfer of non-dioxin-like polychlorinated biphenyls (ndl-PCBs) into foods of animal origin is crucial for human health risk assessment. In two experiments, we investigated the transfer of ndl-PCBs from contaminated feed and soil into eggs and meat of laying hens. The transfer from the feed was investigated with 30 laying hens. The treated hens were divided into two groups fed a contaminated diet (12.8 μg/kg sum of indicator ndl-PCBs; 88% dry matter (DM)) for 28 and 63 days, respectively, and then experienced a depuration period of 100 days with control feed. The transfer from soil was investigated with 72 laying hens kept in three separate outdoor pens (with three levels of ndl-PCB soil contamination) for 168 days. In both experiments, eggs were collected and analyzed for ndl-PCBs. In the second experiment, animals (n = 3 at the beginning, n = 6 per group after 42, 84, and 168 days) were slaughtered to determine ndl-PCBs in meat (breast muscle tissue) fat. The transfer of ndl-PCB from both feed and soil was clearly measurable and concentrations in eggs quickly exceeded maximum levels. Clear differences between individual congeners were observed. In particular, the low-chlorinated ndl-PCBs 52 and 101 are hardly found in eggs, despite their relatively high concentration in feed and soil. PCBs 138, 153, and 180, on the other hand, were found in large proportions in eggs and meat.

Calculation methods in the meat and egg sausages technology

Poultry sausages are available on the Russian market. The solution of the problem of increasing the volume and expanding the range of these products requires the introduction of new technological techniques in the process of its production. It is known that the high quality of boiled and semi-smoked sausages provides an optimal ratio of protein, fat and water in minced meat (P/F/W), but in the framework of traditional technology, due to the heterogeneity of the chemical composition of meat raw materials, it is very difficult to meet this requirement in practice. A solution to this problem is proposed by selecting meat raw materials based on a method that allows providing a given ratio of P/F/W in sausage filling by calculation. Within the framework of traditional technology, the mass fraction of useful egg components in the composition of boiled sausages is limited to 5% -10% due to the occurrence of a specific taste if it is exceeded. As a technological technique that eliminates this drawback, the freezing of egg components before being added to the minced meat was used, which allowed one to increase the mass fraction of egg components in sausages to 35% -45%. The mechanism of changes to which frozen particles of egg components are subject during the preparation and heat treatment of sausage filling is revealed. Based on the knowledge of this mechanism, using the energy balance method, a method for calculating the duration of defrosting egg components of meat and egg products, depending on the mass of particles and the temperature of the minced meat, was developed. The proposed methods are applied in the production of prototypes of products and used in the development of technical documentation for the production of sausages with a high content of egg components.

Detection of chicken and fat adulteration in minced lamb meat by VIS/NIR spectroscopy and chemometrics methods

Abstract Meat fraud has been changed to an important challenge to both industry and governments because of the public health issue. The main purpose of this research was to inspect the possibility of using VIS/NIR spectroscopy, combined with chemometric techniques to detect the adulteration of chicken meat and fat in minced lamb meat. 180 samples of pure lamb, chicken and fat and adulterated samples at different levels: 5, 10, 15 and 20% (w/w) were prepared and analyzed after pre-processing techniques. In order to remove additive and multiplicative effects in spectral data, derivatives and scatter-correction preprocessing methods were applied. Principle Component Analysis (PCA) as unsupervised method was applied to compress data. Moreover, Support Vector Machine (SVM) and Soft Independent Modeling Class Analogies (SIMCA) as supervised methods was applied to estimate the discrimination power of these models for nine and three class datasets. The best classification results were 56.15 and 80.70% for classification of nine class and three class datasets respectively with SVM model. This study shows the applicability of VIS/NIR combined with chemometrics to detect the type of fraud in minced lamb meat.

Effect of different doses of heavy metals on quality and safety indices of meat and pig fat

The results of studies of the effect of toxic doses of heavy metals, namely Cadmium and Lead (jointly and separately) at the dose of 10 and 20 maximum allowable concentrations on the chemical composition and quality of the muscle and adipose tissues of pigs are presented. The assessment is given of the use of the experimental herbal supplement as protective agent for chronic intoxication with heavy metals. When animals consumed diets with the high level of heavy metals, both jointly and separately, there were changes in the chemical composition and technological properties of muscle tissue and bacon. The content of dry matter, fat, and protein in meat decreased, and these changes were more significant in the organisms of animals receiving increased doses of Cadmium in series I and when heavy metals were fed together in series II, where their content in diets was 20 maximum allowable concentrations. Along with this, in the meat of the animals of the experimental groups, compared with the control, the calorie content and protein-quality index decreased. The active acidity of meat and its water-retaining capacity in animals of all groups were within the normal range. However, in animals that received high doses of heavy metals with the diet, the pH of the meat slightly changed towards neutral environment (pH - 5.3 - 5.5, with pH control - 5.1 - 5.2), the water-holding capacity of the meat of experimental animals ranged from 55.24% to 56.5% (control - 55.0 - 55.1%). Studies of the qualitative indicators of pig bacon experimentally showed that under the influence of Cadmium and Lead there was the decrease in the amount of dry matter (up to 2.84%) and fat (up to 2.7%) in the bacon, the increase in moisture and % of cell membranes compared to control animal groups. With the increase in the dose of heavy metals, negative changes in the chemical composition and technological properties of the meat and bacon of experimental animals were more noticeable. The intake of heavy metals into the organism of animals led to the accumulation of these toxicants in meat, and with the increase in the dose of heavy metals, their accumulation also increased. Thus, the content of Cadmium and Lead in the meat of animals of the experimental groups in both series of experiments exceeded the established MPC for these toxicants, while the excess for Lead was maximum 1.9 times (Group II), and for Cadmium 4.0 times (Group IV). Feeding the experimental feed additive helped to improve the chemical composition and technological properties of meat and bacon of fattening pigs, and to reduce the accumulation of toxins in muscle tissue. Key words: pork, bacon, quality, Cadmium, Lead, water-holding capacity, experimental herbal supplement.

One size does not fit all; practical, personal tailoring of the diet to NAFLD patients.

Different dietary regimens for weight loss have developed over the years. Since the most evidenced treatment for non-alcoholic fatty liver disease (NAFLD) is weight reduction, it is not surprising that more diets targeting obesity are also utilized for NAFLD treatment. However, beyond the desired weight loss effects, one should not ignore the dietary composition of each diet, which may not necessarily be healthy or safe over the long term for hepatic and extrahepatic outcomes, especially cardiometabolic outcomes. Some of these diets are rich in saturated fat and red meat, are very strict, and require close medical supervision. Some may also be very difficult to adhere to for long periods, thus reducing the patient's motivation. The evidence for a direct benefit to NAFLD by restrictive diets such as very-low-carb, ketogenic, very-low-calorie diets, and intermittent fasting is scarce, and the long-term safety has not been tested. Nowadays, the approach is that the diet should be tailored to the patient's cultural and personal preferences. There is strong evidence for the independent protective association of NAFLD with a diet based on healthy eating patterns of minimally-processed foods, low in sugar and saturated fat, high in polyphenols, and healthy types of fats. This leads to the conclusion that a Mediterranean diet should serve as a basis that can be restructured into other kinds of diets. This review will elaborate on the different diets and their role in NAFLD. It will provide a practical guide to tailor the diet to the patients without compromising its composition and safety.

Epidemiologie, Risikofaktoren und Genetik des Endometriumkarzinoms

BackgroundEndometrial cancer (EC) is the fifth most common female malignancy and the most common pelvic malignancy. Effective strategies for early detection, prevention, and genetic assessment are discussed in this article.AimTo review the literature on epidemiology, risk factors, and genetics.Materials and MethodsThis article is based on the current recommendations of the German Society of Obstetrics and Gynecology for the diagnosis and treatment of women with EC. The current literature was summarized based on expert knowledge. Systematic searches in the Medline database and in Cochrane Reviews were performed. The quality of the evidence was rated according to the 2011 Oxford classification. Recommendations and statements were formulated by a representative group using structured consensus methods.ResultsIn Germany, 2.7% of cancer-specific deaths are due to EC. The incidence of EC increases with age and the disease is most often diagnosed in the age group of 75- to 79-year-old women. The lifetime risk of EC is 1.9%. Risk-modulating factors of EC include long-term use of estrogens, progestogen therapy, oral contraceptives, high body mass index, and impaired glucose metabolism. In addition, physical activity and dietary aspects, such as the amount of fat and red meat consumed, as well as soja foods, dietary fibers, vitamins, and specific beverages such as tea and coffee, play an important etiological role. EC also has a genetic component. Immunohistochemical and/or molecular screening is warranted for all patients with EC and has a significant impact on the genetic counselling of affected families as well as on treatment decisions.

Growth Performance, Carcass Traits, Muscle Fatty Acids, Intramuscular Fat, Cholesterol, and Antioxidant Status in Rabbits Supplemented with Kigelia pinnata Leaf Meal

AbstractThe effects of dietary Kigelia pinnata leaf (KPL) on growth, carcass, muscle fatty acids, antioxidant status, cholesterol, physicochemical properties, and sensory profile of Longissimus thoracis et lumburum (LTL) muscle in rabbits are investigated. Seventy‐two, 32 d old male New Zealand rabbits (684 ± 18 g) are randomly assigned to diets containing either no KPL (KPL‐0), 5% KPL (KPL‐5) or 10% KPL (KPL‐10) for eight weeks, and euthanized, and the LTL is refrigerated for 6 days. Dietary KPL does not influence growth performance and carcass cuts in rabbits. Abdominal fat is lower in KPL‐ rabbits than in the KPL‐0 rabbits. Supplemented LTL has lower intramuscular fat and cholesterol, and higher crude protein, polyphenol content, glutathione reductase, and catalase compared with the control LTL. Concentration of C18:3n‐3, C22:6n‐3, and C20:5n‐3 is higher in supplemented LTL than the control LTL. Supplemented meat has lower cook loss than the KPL‐0 meat at 24 h postmortem. The KPL‐10 meat has higher redness and lower malondialdehyde content than other meats on d 6 postmortem. Juiciness and overall acceptance of the supplemented meat are higher than that of the KPL‐0 meat. Supplementation with KPL‐10 enhances muscle n‐3 fatty acids, sensorial quality, and oxidative stability of rabbit meat.Practical Applications: Practical applications: Rabbit meat is replete in n‐6 polyunsaturated fatty acid (PUFA) but low in n‐3 PUFA, which heightens its n‐6/n‐3 ratio. Higher n‐6/n‐3 PUFA intake can pose serious health risks to consumers. This suggests a need to ameliorate the n‐3 PUFA of rabbit meat. Dietary KPL causes ≈147–184% increase in n‐3 PUFA and a 66–77% decrease in n‐6/n‐3 ratio in rabbit meat. Moreover, KPL improves sensorial quality and oxidative stability and lowers intramuscular fat and cholesterol content of rabbit meat. These results support the delivery of a healthier rabbit meat that responds to consumer demands. This study explicates the potential of KPL in ameliorating the nutritional value and sensory quality of rabbit meat.

Genome-Wide DNA Methylation Patterns of Muscle and Tail-Fat in DairyMeade Sheep and Mongolian Sheep.

Simple SummaryDNA methylation is an important epigenetic modification and plays an important role in the regulation of gene expression. The study of DNA methylation will help to explore the effects of epigenetic modifications, other than DNA sequence variation, on biological phenotypes and physiological functions, promoting the revolution of livestock selection and breeding practices. DairyMeade sheep (thin-tailed) and Mongolian sheep (fat-tailed) have large differences in their dairy and meat production performances, as well as their tail phenotype, thus providing us with good materials for genomic DNA methylation studies. The below results provided a genome-wide DNA methylation landscape of muscle and tail-fat tissues between DairyMeade sheep and Mongolian sheep and a series of differentiated methylation regions (DMRs) in which CAMK2D may play a crucial role in fat metabolism and meat quality traits. These results may help us to understand how DNA methylation affects the economic traits of domestic animals like sheep.This study aimed to explore the genome-wide DNA methylation differences between muscle and tail-fat tissues of DairyMeade sheep (thin-tailed, lean carcass) and Mongolian sheep (fat-tailed, fat-deposited carcass). Whole-genome bisulfite sequencing (WGBS) was conducted and the global DNA methylation dynamics were mapped. Generally, CGs had a higher DNA methylation level than CHHs and CHGs, and tail-fat tissues had higher CG methylation levels than muscle tissues. For DNA repeat elements, SINE had the highest methylation level, while Simple had the lowest. When dividing the gene promoter region into small bins (200 bp per bin), the bins near the transcription start site (±200 bp) had the highest CG count per bin but the lowest DNA methylation levels. A series of DMRs were identified in muscle and tail-fat tissues between the two breeds. Among them, the introns of gene CAMK2D (calcium/calmodulin-dependent protein kinase II δ) demonstrated significant DNA methylation level differences between the two breeds in both muscle and tail-fat tissues, and it may play a crucial role in fat metabolism and meat quality traits. This study may provide basic datasets and references for further epigenetic modification studies during sheep genetic improvement.

Effects of sodium selenite, selenium methionine, and selenium yeast on growth performance, carcass composition, blood biochemistry, and antioxidant status of intensively reared Hypophthalmichthys molitrix

The current study aimed to assess the effects of various selenium(Se) sources on the growth performance, blood biochemistry, and antioxidant status of intensively reared silver carp. For this, (N = 420) fingerlings with an average body weight of 13 ± 1.5 g were randomized into 21 aquariums (20 fish/100 L aquaria) and was subjected to one of the seven dietary treatments under completely randomized design. The dietary treatments were control(C), with 0.5 mg/kg sodium selenite(N-0.5), 1 mg/kg sodium selenite(N-1), 0.5 mg/kg Se methionine(M-0.5), 1 mg/kg Se methionine(M-1), 0.5 mg/kg Se yeast(Y-0.5), and 1 mg/kg Se yeast(Y-1). The experiment was of two-weeks of fish acclimatization to ponds followed by 12-weeks of feeding trial. The source of Se influenced the growth performance and the group M-0.5supplemented diet achieved the highest(P < 0.05) final body weight (BW), final length, BW gain, and specific growth rate than others. The selenium concentration of liver, kidney, and muscle was significantly higher(P < 0.05) in methionine fed groups compared to others. However, concentrations of Se in liver, kidney and muscle were similar (P > 0.05) in fish supplemented with M-0.5 and M-1. The dry matter, fat, ash and protein contents of the fish meat were similar (P > 0.05) in all. The WBCs, HGB, HCT, and MCHC were higher (P < 0.05) in the M-0.5 supplemented group than the rest of the treatment groups. Similarly, alanine aminotransferase (ALT), aspartate aminotransferase (AST), and alkaline phosphatase (ALP) were also higher (P < 0.05) in the M-0.5 supplemented group compared with others. However, TBARS for liver and serum were not influenced (P > 0.05) by Se supplementation. Similarly, levels of superoxide dismutase, catalase, and peroxidase enzymes in the fish whole body, muscle, and liver were also remained unchanged (P > 0.05). From the findings, we can conclude that Se methionine is the best source, and 0.5 mg/kg dietary supplementation improved the growth performance, organs enrichment, and antioxidant status of silver carp.

Epigenome-wide DNA methylation analysis reveals differentially methylation patterns in skeletal muscle between Chinese Chenghua and Qingyu pigs

Chenghua (CH) pig and Qingyu (QY) pig are typical Chinese native fatty breeds. CH pig is mainly distributed in Chengdu Plain, while QY pig is widely distributed throughout the mountain areas around the Sichuan Basin. There are significant differences in their phenotypic traits, including body image, growth performance, and meat quality. This study compared several meat quality traits of CH and QY pigs and conducted a genome-wide DNA methylation analysis using reduced representation bisulfite sequencing (RRBS). It was observed that the pH at 45 min (pH45min, P=5.22e–13), lightness at 45 min (L*45min, P=4.85e–5), and lightness at 24 h (L*24h, P=3.57e–5) of CH pigs were higher than those of QY pigs. We detected 10 699 differentially methylated cytosines (DMCs) and 2 760 differentially methylated genes (DMGs) associated with these DMCs. Functional analysis showed that these DMGs were mainly enriched in the AMPK signaling pathway, Type II diabetes mellitus, Insulin signaling pathway, mTOR signaling pathway, and Insulin resistance. Furthermore, 15 DMGs were associated with fat metabolism (ACACA, CAB39, CRADD, CRTC2, FASN, and GCK), muscle development (HK2, IKBKB, MTOR, PIK3CD, PPARGC1A, and RPTOR), or meat quality traits (PCK1, PRKAG2, and SLC2A4). The findings may help to understand further the epigenetic regulation mechanisms of meat quality traits in pigs and provide new basic data for the study of local pigs.

Gene-set enrichment analysis of selective sweeps reveals phenotypic traits in Nguni cattle

Adaptation of animals to different environments is typically associated with structural and functional genomic variations. High throughput SNP genotyping and next-generation sequencing (NGS) have made it possible to study positive selection footprints and adaptation traits. Nguni is a small frame-size breed, mostly horned, and well known for being adapted to diverse South African environmental conditions. This study used previously identified selective sweeps to perform functional analysis of genes related to phenotypic characteristics in Nguni. Two hundred and sixty-four candidate selective sweeps were used for gene-set enrichment analysis in molecular functional categories (KEGG pathways) using the database for annotation, visualization, and integrated discovery (DAVID). In total, 107 genes were identified across all the chromosomes with 74 genes associated with eight phenotype queries, including fat content, milk production, walking ability, heat tolerance, meat production, reproduction, and bone and muscle development. Gene CRHR2 was associated with meat quality (juiciness and flavour). The IRAK3 gene was associated with decreased body size, feed intake and fatness in cattle, and CARD15 with disease resistance. Gene annotation using phenotype queries identified four genes (SPI, YWHAZ, RGS4, and RGS5) that were associated with myometrial relaxation in cattle. Genes such as NOD2 and IL21R were associated with inflammatory bowel diseases in cattle, whereas CPLS gene was associated with fat content. These genes are important to the phenotypic and adaptive characteristics present in South African Nguni cattle and hold potential for selection for traits of economic importance.

Effect of pre-slaughter weight on morphological composition of pig carcasses

Abstract To achieve the goals of our study, we investigated the relationship between morphological composition of pig carcasses and their pre-slaughter weight. In this research, 60 pigs were reared for fattening under the identical conditions of keeping and feeding, then slaughtered and sampled with pre-slaughter weight 110 and 120 kg. The content of meat, fat, and bones and their ratio in carcasses were evaluated. The probable influence of the factor of pre-slaughter weight on the share of meat in certain parts of the carcass is established 61.96% for the cervical-scapular third, 62.21% for the lumbosacral third, and 96.57% for the pelvic-femoral thirds. It has been found that in pigs at slaughter weight 120 kg for each additional increase in fat content by 1.0 kg, the meat content was proportionally insufficient by 0.43 kg in the cervical-scapular third and by 0.39 kg in the pelvic-femoral third of the carcass. In peers weighing 110 kg, each additional 1 kg of fat did not allow to gain 0.72 kg of meat in the cervical-scapular third of the carcass. The study shows that pigs fattening up to 110 kg of its carcass is more sensitive (44.99%) to changes in meat–fat ratios in the cervical-scapular third, which allows more targeted formation of the characteristics of semi-finished products of this part at this stage. Slaughter weight management can improve the quality of pork.

Impact of dietary Lactobacillus supplementation on intramuscular fat deposition and meat quality of Sunit sheep.

To investigate the impacts of dietary Lactobacillus supplementation on meat quality such as edible quality and nutritional value of Sunit sheep, a 90-day feeding experiment (Lactobacillus dietary group, R group; non-Lactobacillus dietary group, C group) using twelve 3-month-old Sunit sheep was conducted. The deposition of intramuscular fat (IMF) was increased (p < .05) while the share force and cooking loss were decreased (p < .05) in the R group compared with the C group. The proportions of seven kinds of fatty acids (FAs) have changed significantly (p < .05), especially with higher functional FAs and lower trans-FA in the R group. Metabonomics analysis showed that the metabolites and pathway-related lipid syntheses, such as carnitine cycle, tricarboxylic acid cycle, and glycerophosphocholine metabolic pathway, have significantly changed in the R group. The Lactobacillus dietary supplements impacted the variation of IMF deposition and FAs composition by altering the lipid metabolism pathways of Sunit sheep and then changed the edible quality and nutritional value. PRACTICAL APPLICATIONS: It is well known that the intramuscular fat (IMF) and fatty acids composition in livestock is positively correlated with various aspects of meat quality such as edible quality and nutritional value, which are related to consumer preference. The present study analyzed the effects of Lactobacillus supplement on the intramuscular fat deposition and meat quality of Sunit sheep, which resulted in the increase of IMF, and the differences of fatty acids composition, especially the functional fatty acids. It was explored the mechanism of Lactobacillus affect the variation of lipid metabolism pathways and key metabolites in sheep, which suggested that altering the feeding regimen could improve the meat quality of agri-animals.

The Growth and Carcass Quality Performance of Ciayumajakuning Muscovy Ducks First Offspring

Muscovy ducks are meat-producing poultry, and meat quality is affected by growth performance and carcass quality. This research aimed to investigate the growth performance and carcass quality of the best Muscovy ducks and determine the regions from which Muscovy ducks with the best performance and carcass quality. This study used 120 Muscovy ducks aged 1-6 months (60 drakes and 60 ducks) collected from the regencies in this study (15 drakes and ducks each). An experimental method was conducted in a factorial, completely randomized design. The first factor was the Muscovy ducks’ place of origin Ciayumajakuning (Cirebon, Indramayu, Majalengka, and Kuningan), and the second factor was the sex of Muscovy ducks (drake and duck) with three replicates for each treatment. The result showed that the interaction in Muscovy ducks’ growth performance was non-existent. Muscovy ducks from Kuningan had the most significant growth performance and carcass quality from Cirebon, Indramayu, and Majalengka. It was evident from the qualities of drake vs. duck Muscovy ducks, such as feed consumption (21,92 vs. 14,11 kg), body weight (3,48 vs. and 2,14 kg), mortality (3,17% vs. 3,53), feed conversion (6.59 vs. 6.30). Additionally, Muscovy ducks had 71,26% carcass percentage, 80,85% edible cuts, 19,15% inedible cuts, 19,53% meat protein, 6,89% meat fat and 72,58% meat fatty acid. Conclusively, Kuningan Muscovy ducks had better growth performance and carcass quality than those of Cirebon, Indramayu, and Majalengka.

Effect of Concentration of Flaxseed (Linum usitatissimum) and Duration of Administration on Fatty Acid Profile, and Oxidative Stability of Pork Meat.

Simple SummaryDietary fat intake is substantially high in Western countries, resulting in overweight, obesity and cardiovascular diseases (CVD) among consumers. One way to reduce the incidence of CVD is to change food consumption and food intake with a higher content of polyunsaturated fatty acids (PUFA) in the human diet. Meat and meat products are considered to be the main source of dietary fats, especially as a source of saturated fatty acids. The aim of this study was to increase the proportion of PUFAs and, conversely, to decrease the proportion of saturated fatty acids in fat of pork meat. Flaxseed with a concentration of alpha-linolenic acid (ALA) at 57% was used in the swine diet. Flaxseed supplementation at two inclusion levels (5% and 10%) in two time intervals (3 and 6 weeks before slaughter) was evaluated. The aim was to increase the proportion of n-3 PUFAs, especially ALA, eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA) and to improve the n-6/n-3 PUFA ratio in produced pork meat. The storage conditions and oxidation stability of the produced meat under refrigerator temperature (+4 °C) were also observed.Flaxseed is a common ingredient used for livestock feed. The aim of this work was to study the effect of a diet supplemented with flaxseed at 5% and 10% concentrations in the intervals of 3 and 6 weeks prior slaughter on fatty acid profile and oxidative stability of pork meat. Meat samples were collected after slaughter from each animal (five groups, n = 6). Samples of the musculus longissimus dorsi (MLD) and the musculus gluteobiceps (MGB) were selected. Chemical composition, fatty acid profile and oxidative stability during the storage of meat under chilling conditions (4 °C, 7 days) was analyzed. The addition of flaxseed significantly affected the composition of fatty acid profile and the shelf life of the produced meat. The fat content was changed in the experimental groups with 10% flaxseed supplementation (10.84% in MGB and 9.56% MLD) versus the control group. Despite the different concentrations of flaxseed, the best EPA/AA ratio was observed in the experimental groups fed with flaxseed supplementation for 3 weeks. The worst oxidative stability of meat samples (p < 0.05) was recorded in the experimental groups with the addition of flaxseed for 6 weeks, which was related to higher PUFA content in samples of the experimental groups and higher susceptibility of PUFAs to lipid oxidation. The oxidative stability of meat in the experimental group fed 5% flaxseed supplementation for 3 weeks was not affected.