Good Meat Quality Research Articles

Cinnamon and Gotu Kola Supplementation to Produce High Antioxidant and Low Cholesterol of Quail Pectoral Meat

Cholesterol in quail meat is one of the factors causing consumers to control consumption of quail meat. On the other hand, the antioxidant content in quail meat could attracts the consumers. Cinnamon (Cinnamomum sp.) bark and gotu kola (Centella asiatica) leaves are medicinal plants that contain many polyphenol compounds. The objective of this study was to obtain the most optimum formula made from cinnamon and gotu kola as a feed supplement to produce the quail meat which has low cholesterol but rich in antioxidants. This study used a completely randomized design which consisting of six groups with three replications. The six groups included one control (P0), 5 treatments consisted of 5% cinnamon (P1), 5% gotu kola (P2), combination of cinnamon and gotu kola powder with ratio 5%:5% (P3), 5%:10% (P4) and 10%:5% (P5). The results showed that food supplements made from cinnamon bark and gotu kola leaves could increase the body weight, antioxidant levels, and reduce cholesterol levels in quail meat. Cinnamon as feed supplement with a concentration of 5% or a combination of cinnamon and gotu kola with a ratio of 5%: 10% provided the best effect on antioxidants and cholesterol level in meat. The use of cinnamon and gotu kola supplementation to produce high antioxidant and low cholesterol of quail met have not studied yet. The result of the study would be beneficial for developing the healthy, safe and good quality of quail meat.

Widespread introgression in Chinese indigenous chicken breeds from commercial broiler.

Chinese indigenous chickens (CICs) constitute world‐renowned genetic resources due to their excellent traits, including early puberty, good meat quality and strong resistance to disease. Unfortunately, the introduction of a large number of commercial chickens in the past two decades has had an adverse effect on CICs. Using the chicken 60 K single nucleotide polymorphism chip, we assessed the genetic diversity and population structure of 1,187 chickens, representing eight Chinese indigenous chicken breeds, two hybrid chicken breeds, two ancestral chicken breeds, two commercial populations and additional red jungle fowl. By investigating haplotype similarity, we found extensive gene introgression from commercial broiler to almost all CICs. Approximately 15% of the genome, on average, of CICs was introgressed, ranging from 0.64% for Tibetan chicken to 21.52% for Huiyang Bearded chicken. Further analysis revealed signals consistent with positive selection in the introgression loci. For the first time, we systematically mapped and quantified introgression from commercial broiler to CICs at the whole genome level. Our data provided a usable resource for chicken genetic diversity, and our findings indicated a dire need for protecting the genetic resources of CICs.

Growth performance and morphology of in 28-84 day-old Vietnamese local Noi chicken

Noi chicken is one of the most popular native breeds in the South of Vietnam because their good meat quality and disease resistance. Therefore, although price of their products (eggs and meat) is always high, they are always preferred. However, there have not been many studies on the morphology of this breed yet. In the current study, a total of 355 Noi chickens (164 males and 191 females) at 28 days old were selected and randomly allotted to individual cages until they reached the market weight at 84 days old. During the experiment, Noi broilers were fed ad libitum a diet with 17% crude protein and 3.000 kcal/kg ME produced by GreenFeed Vietnam Joint Stock Company. Average daily gain, feed conversion ratio and some morphological dimensions were recorded at two different stages of age (28-56 and 56-84 days old). Results were demonstrated that (i) significant differences in feed intake (P=0.006), body weight (P=0.019), beak length (P=0.014), thigh length (P=0.004), shank length (P=0.003), breast diameter (P=0.000), and thigh diameter (P=0.001) were found between males and females as well as between different stages; and (ii) body weight and some dimensions will increase rapidly at the first stage. An understanding on these economic traits helps researchers and producers have a more detailed glance on developing of each part of Noi chicken at different stages of age which they are the basic scientific foundation for further studies on this breed.

ASSOCIATION OF PROLACTIN GENE POLYMORPHISM WITH EGG PRODUCTION TRAIT IN LIEN MINH CHICKEN

Lien Minh chicken is an indigenous breed with several favorable properties, such as good meat quality and associated with the economic development of the people in the Lien Minh village, Cat Hai, Hai Phong. Chicken prolactin is a candidate gene involved in egg production trait. The aim of this study was to investigate the association of single nucleotide polymorphism (SNP) of Prolactin gene (PRL) concerning with reproductive trait in Lien Minh chicken. All hens were kept in individual laying cage and phenotypic data for total 90 hens were recorded as following: age at first egg, first egg’s weight, number of eggs, eggs’ weight, and eggs’ shape index. Blood samples were used for DNA extraction and then genotyping by PCR-RFLP method. Two SNPs of PRL gene were analyzed including: 24 bp indel in promoter (PRL24) and C2402T in 5' flanking region (PRL5). The polymorphic sites at PRL24 and PRL5 showed two genotypes with the frequency of ID (0.27), DD (0.73) and CT (0.41), TT (0.59), respectively. Allele frequencies of PRL24 and PRL5 were: I (0.13), D (0.87) and C (0.21), T (0.79), respectively. Genotypes ID PRL24 and CT at PRL5 showed the highest values of mean weight of eggs 47.57 ± 3,11 g and 46.91 ± 4.29 g, respectively (P < 0.05). In addition, the individual with genotype ID, CT also gave better reproductive characteristics such as number of eggs, first egg’s weight. These results suggested that the beneficial alleles/genotypes could be used to support the improvement of the egg production capacity in the breeding of Lien Minh chicken.

SISTEM PENDUKUNG KEPUTUSAN UNTUK MENENTUKAN DAGING KAMBING BERKUALITAS BAIK DENGAN METODE FUZZY SUGENO BERBASIS ANDROID

The decision support system used to determine good quality meat using Fuzzy Sugeno Method is made using Eclipse Application with some stages, those are: making the project then create the layout file and Java, after that design stage and coding are done once the project is ready to run. The results of the calculation on the Fuzzy Sugeno Method test show that there are five variables. First, the color of meat has three sets. It is categorized as bad 1 if it is in the range of 1-3, good in the range of 4-6, and bad 2 in the range of 7-8. The second variable is related to the fat color. It has two sets, those are bad if it is in the range of 4-9 and good in the range 1-3. The third variable is marbling which has two sets, those are bad if it is in the range of 1-9 and good in the range of 10-12. The fourth variable has three sets, those are bad 1 if it is in the range of 0-4, good in the range of 5,3-5,8, and bad 2 in the range of 5,8-8 . The third category of marbling has two sets, those are bad if it is in the range of 8 and good in the range of 8.

Options for genetic-biochemical markers in connection with dairy productivity

The purposeful creation and use of highly productive animals largely depends on information laid down in their genes that control valuable economic useful features. The actual task is to identify and use marker genes that are responsible for displaying a certain sign of animals, in particular, the level of milk productivity. To create new forms of animals with a combination of high productivity and adaptability to various factors of external influences, for this purpose, for a long time in Ukraine, work was carried out to improve the Simmental cattle using the Red-Spoptted Holstein breed. It was supposed to that the increase in the number of animals with a part of the heredity of Red-Spoptted Holstein to 70–80% will allow to receive herds, which are characterized by good adaptive capacity, fat-dairy, high growth and meat qualities, as well as high milk yield. The searches were carried out on cows (pure-bred Simmentals and between ½ and ¾ in terms of the heredity of the Red-Spoptted Holstein breed), which were divided into groups with different levels of milk productivity for the first lactation (on the milk yield and content of fat in milk). The genetic structure was estimated by genetically determined polymorphism of groups of genetic-biochemical systems. Experiments were conducted on erythrocytes and blood plasma.Blood from animals was taken from a jugular vein in a heparin test tube. Polymorphism of proteins and enzymes was evaluated using a method of electrophoretic protein separation in 13% starch gel in horizontal chambers followed by histochemical staining. The obtained data testify that differences of animals on such parameters of dairy as milk yield for 305 days of the first lactation and the content of fat in milk is accompanied by unequal differentiation of their genetic structures by different genetic-biochemical systems. With the difference in milk yield, the most pronounced changes are observed with the transferrin locus, and in the analysis of groups of animals differing in the fat content of milk – by the AM-1 locus. This suggests that, based on such cases of negative correlations between these features, specific interlocal interactions may be based on different genetic and biochemical systems. It can be argued that the development of such searches may lead to the discovery of characteristic genotypes by a complex of genetic-biochemical systems, closely related to the corresponding complex of economic useful features.

Draft genome of the protandrous Chinese black porgy, Acanthopagrus schlegelii

BackgroundAs one of the most popular and valuable commercial marine fishes in China and East Asian countries, the Chinese black porgy (Acanthopagrus schlegelii), also known as the blackhead seabream, has some attractive characteristics such as fast growth rate, good meat quality, resistance to diseases, and excellent adaptability to various environments. Furthermore, the black porgy is a good model for investigating sex changes in fish due to its protandrous hermaphroditism. Here, we obtained a high-quality genome assembly of this interesting teleost species and performed a genomic survey on potential genes associated with the sex-change phenomenon.FindingsWe generated 175.4 gigabases (Gb) of clean sequence reads using a whole-genome shotgun sequencing strategy. The final genome assembly is approximately 688.1 megabases (Mb), accounting for 93% of the estimated genome size (739.6 Mb). The achieved scaffold N50 is 7.6 Mb, reaching a relatively high level among sequenced fish species. We identified 19 465 protein-coding genes, which had an average transcript length of 17.3 kb. By performing a comparative genomic analysis, we found 3 types of genes potentially associated with sex change, which are useful for studying the genetic basis of the protandrous hermaphroditism.ConclusionsWe provide a draft genome assembly of the Chinese black porgy and discuss the potential genetic mechanisms of sex change. These data are also an important resource for studying the biology and for facilitating breeding of this economically important fish.

Polymorphism Candidate Genes of Indigenous Lien Minh Chickens

Lien Minh chicken is an indigenous breed with several favorable properties, such as high productivity and good meat quality, and is associated with the economic development of the people in the Lien Minh village, Cat Hai, Hai Phong. The objective of the current research was to investigate the single nucleotide polymorphisms (SNPs) of candidate genes, which might be associated with broodiness and egg production traits. Ninety Lien Minh chicken individuals were genotyped for five SNPs of chicken prolactin (PRL), Vasoactive Intestinal Peptide (VIP), neuropeptide Y gene (NPY), growth hormone (GH), and growth hormone receptor (GHR) genes. Blood samples were used for DNA extraction and then for genotyping by the PCR-RFLP method. The allele frequencies obtained were as follows: 0.19 and 0.81 for alleles C and T (PRL-C2161G), respectively; in VIP (G5138982T), 0.55 for the G allele and 0.45 for T; in GH-SacI (the intron 4), 0.02 for A and 0.98 for B; and in GHR-NspI, 0.82 for C and 0.18 for T. The NPY gene (four nucleotide indel) had the frequencies of 0.86 for I and 0.14 for D. The four studied polymorphic loci (PRL, VIP, NPY, and GH) were in Hardy-Weinberg equilibrium in the Lien Minh chicken population. These are the initial results, which can be used to analyze the correlation of molecular markers and egg production traits in Lien Minh chickens.

Quality Assessment of Nutritional Value and Safety of Different Meat

Objective: Study aimed to evaluate the chemical composition and the microbiological quality of mutton, beef and camel meat. Methods: A total of 30 musculus Biceps femoris muscles (breed: Egyptian sheep, cattle; camel: male, one-day postmortem, muscle pH: 5.75-5.95, 250 g weight) were purchased from Ismailia city abattoir. The mean moisture, fat, protein and ash content for mutton were 73.4, 3.2, 22.3 and 1.1 respectively, for beef meat were 68.5, 12.2, 18.1 and 1.3 respectively and for camel meat were 75.8, 1.7, 21.3 and 1.2. Results: Meat chemical compositions of mutton and camel were significantly higher (P<0.05) than recorded for beef meat. The mean values of aerobic plate count for of mutton, beef and camel meat were 6.0, 5.6 and 4.5 Log CFU/g respectively. The mean values of total proteolytic counts for of mutton, beef and camel meat were 4.5, 3.5 and 3.2 Log CFU/g respectively. The mean values of total lipolytic counts for of mutton, beef and camel meat were 4.4, 4.0 and 2.2 Log CFU/g. respectively. The total yeast and mold counts were significantly higher (P<0.05) in mutton followed by beef then camel meat. Conclusion and recommendation: The results of this study recommend that more stringent inspection and regular supervision and/or monitoring of hygiene practices in the abattoir to ensure production of good quality meat of high nutritive values.

INVESTIGATION OF QUANTITY AND CHEMICAL CHARACTERISTICS OF BIGHEAD CARP (Aristichthys nobilis) BY-PRODUCTS

Bighead carp (Aristichthys nobilis) successfully grow in polyculture with carp, feeding on plankton. It has good quality of meat for both consumption and industrial processing. Th e quantity of by-products obtained during primary processing of bighead carp and chemical characteristics of internal organs were investigated in this paper. Th e total average weight of by-products was 760.45 g (42.31%) in relation to live body weight, whichwas cca 1797.5 g. Th e by-product contributing to the largest quantity to total live body weight was the head with 529.39 g (29.45% of live bodyweight), followed by complete internal organs and tail and fi ns, which weighed 137.67 g (7.66%) and 68.82 g (3.83%), respectively Chemical composition of internal organs of bighead carp was mostly water (60.99%), following by crude fats and crude proteins (21.20% and 10.61%, respectively). The low collagen content (15.25% of total crude protein) indicates the high nutritional quality of protein content from internal organs. Nitrogenous complexes from the internal organs were predominantly proteins. Digestible nitrogen was approximately equal to total nitrogen (92.04%), indicating that all proteins of the internal organs had high biological value. Based on the results obtained, it can be concluded that bighead carp internal organs could be important sources of proteins and fats, and thus, could be used in Serbia as a raw material for feed and technical fat production.

Are guitarfishes the next sawfishes? Extinction risk and an urgent call for conservation action

ESR Endangered Species Research Contact the journal Facebook Twitter RSS Mailing List Subscribe to our mailing list via Mailchimp HomeLatest VolumeAbout the JournalEditorsSpecials ESR 34:75-88 (2017) - DOI: https://doi.org/10.3354/esr00830 Theme Section: Biology and ecology of sawfishes REVIEW Are guitarfishes the next sawfishes? Extinction risk and an urgent call for conservation action Alec B. M. Moore* RSK Environment Ltd., Helsby, Cheshire WA6 0AR, UK *Corresponding author: amoore@rsk.co.uk ABSTRACT: Focusing on the most critical conservation priorities to prevent extinctions risks missing declines of lower priority taxa that may become tomorrow’s emergency. Sawfishes (5 species) underwent catastrophic but largely unnoticed global declines in the latter part of the 20th century, and are now the subject of intensive research and conservation efforts. Guitarfishes (at least 55 species) share many characteristics with sawfishes: they are shark-like batoids with an often large body, prefer sedimentary habitats in warm shallow coastal waters exposed to intensive fisheries, and have high value fins and good quality meat. Guitarfishes represent a unique element of evolution and biodiversity and are vital components of complex coastal socio-ecological systems. Existing global IUCN Red List of Threatened Species assessments for nearly 60% of guitarfish species are 10 or more years old, and over 70% of species are either in threatened categories or Data Deficient. Recently described taxa not yet assessed include those likely to be at risk of extinction. Severe declines and localised extinctions have already been reported for guitarfishes. In notable contrast to sawfishes, total extinction of several guitarfish species is plausible given small distributions occurring solely in developing or least developed countries where conservation is highly challenging. Furthermore, species identification of guitarfishes is often problematic and they may lack the appeal often needed to promote conservation. To ensure that they do not follow the same trajectory as sawfishes, there is an urgent need for comprehensive and coordinated action on guitarfishes, which in many cases could integrate with sawfish conservation efforts. KEY WORDS: Elasmobranch · Extinction · Fisheries · Conservation · Glaucostegidae · Rhinidae · Rhinobatidae · Trygonorrhinidae Full text in pdf format PreviousNextCite this article as: Moore ABM (2017) Are guitarfishes the next sawfishes? Extinction risk and an urgent call for conservation action. Endang Species Res 34:75-88. https://doi.org/10.3354/esr00830 Export citation RSS - Facebook - Tweet - linkedIn Cited by Published in ESR Vol. 34. Online publication date: July 21, 2017 Print ISSN: 1863-5407; Online ISSN: 1613-4796 Copyright © 2017 Inter-Research.

The complete mitochondrial genome of Kele pig (Sus scrofa) using next-generation deep sequencing

Kele pig (Sus scrofa), a semi-captive native breed in the Southwest of China, have a range of light to dark brown shades phenotype, just like the coat color of Duroc in some way, and also are well known for their good meat quality. However, Kele pigs decreased dramatically in recent years. The first complete mitochondrial genome of Kele pig was sequenced by next-generation sequencing in order to develop the mitogenome data for genus S. scrofa. The total length of the mitogenome is 16,828 bp, which contains 1 control region, 2 ribosomal RNA genes, 13 protein-coding genes and 22 transfer RNA genes. Phylogenetic analyses based on the complete sequences from several breeds were analyzed by neighbor-joining methods and showed that Kele pigs have closer relationships with domestic pigs in southwest region of China. These results are useful for pig phylogenetic study and evolution study of pig genomes.

МЯСНЫЕ КАЧЕСТВА МОЛОДНЯКА ГЕРЕФОРДСКОЙ ПОРОДЫ РАЗНЫХ ГЕНОТИПОВ

The purpose of the research is Hereford breed calves meat quality improvement by harnessing the potential of the canadian selection bulls. Experiments were performed in LLC «K. H. Polanskoe» Bolshechernigovsk district of Samara region. The subject of investigations was the carcasses of Hereford steers of the breed obtained in the cows insemination of populations of canadian selection bulls stair: Wide Load 391W (group 1), upper Cut 20U (group 2), absolute 49S (group 3) and the descendants of domestic breeding bulls (control group). It was found that the calves of Hereford breed have good meat qualities. Exit steam carcasses in all groups was not less than 56.0% and the yield of pulp – not less than 79.0%. In calves, obtained from canadian selection bulls , meat quality was better expressed. The descendants of imported bulls by mass of steam carcass exceeded the indicators of the descendants of domestic bulls by the figure of 3.7-7.0% on exit of the flesh – 4.3 to 7.7%, they also had the advantage of index meat 2.1-4.2 percent. Canadian Herefords bulls were characterized by a greater mass of most valuable cuts of the carcass. They have plenty of hip part was 4.2 to 10.7 kg more than the domestic descendents. In the relative magnitude of this difference was 13.6 and 5.3%. The researches have allowed to draw a conclusion about expediency of use of canadian selection sires Hereford for improvement of meat quality of local Hereford farms, where this species are bred.

Nutritional composition in the chia seed and its processing properties on restructured ham-like products

Low-fat meat products always have harder texture, lower juiciness, and worse flavor. Due to their higher water-holding, water absorption, and organic molecule absorption, chia seeds (CHIA) have been applied in powders, nutrition bars, breads, and cookies. Hence, the objectives of this study were to: (1) analyze the nutritional compositions in CHIA; and (2) look for the possible application of CHIA on restructured ham-like products. CHIA has high amounts of α-linolenic acid, crude polysaccharides, and also contains essential amino acids, minerals, and polyphenols. Regarding processing properties of CHIA, a combination of CHIA and carrageenan (CA) increased (p<0.05) production yield of restructured ham-like products. A scanning electron microscope observation indicated that CHIA and CA addition can assist an emulsification in this ham-like product. Addition of 0.5% CA and 1.0% CHIA in this ham-like product showed the similar overall acceptance as products with added fat. Following storage at 4°C, higher (p<0.05) purge and centrifugation losses, as well as hardness of this ham-like product can be improved by adding CHIA and CA. CHIA addition also resulted in lower (p<0.05) lipid and protein oxidation, especially a 1.0% addition. In summary, due to both nutritional addition and improvements on physicochemical and sensorial properties of restructured ham-like products, CHIA seeds have great potential on the development of healthy and good-quality meat products.

Residual feed intake, carcass traits and meat quality in Nellore cattle

A total of 127 Nellore bulls classified as low and high residual feed intake (RFI), from three selection lines, were evaluated in five experiments aiming to identify associations between RFI, carcass, and meat quality traits. Feedlot performance, carcass traits, and meat quality of Longissimus muscle were evaluated. A mixed model including the fixed effects of RFI class, selection line, interaction between RFI class and selection line, and age at slaughter as a covariate, and the random effects of diet within experiment and experiment was used, with means compared by the t-test. Feed intake average difference was 0.962kg/day; low RFI animals consumed 0.479kg/day less feed and high RFI animals consumed 0.483kg/day more feed than expected. No differences between RFI classes were detected for most of studied variables, demonstrating the absence of unfavorable associations between RFI and carcass and meat quality traits. Low RFI Nellore animals use feed efficiently and produce good quality carcasses and meat.

Journal of Bioprocessing &amp; Biotechniques

In the test to select hybrid F1generation of wild boar (wild boar A¢Â™Â‚ × BAM A¢Â™Â€), local pig breeds (BAM and HZP) and YOK were adopted single factor experimental design, under the same nutrient levels, production performance, slaughter performance and meat quality characteristics of different varieties of pigs were studied. The results showed that a daily gain of F1 and BAM were significantly lower than YOK (P<0.05), while daily gain of HZP was significantly lower than another groups (P<0.01), and YOK fed remuneration and lean meat were the highest. Slaughter rate, carcass length, pH, water loss rate, storage loss and muscle fiber diameter of HZP were relatively lower, but meat score and marble texture were relatively higher. From AA and FA contents of the muscle, the pig's main UAA content of HZP was 23.91 g, accounting for 34.50% of the total AA contents, second only to the F1 hybrid, and the content of UFA was the highest, and UFA/SFA was 1.30. Compared with another breeds of pigs, HZP had good meat quality, The compounds which may contribute to the flavor of pork were 3-methyl-1-butanol, 1-nonanal, Octanal, Hexanal, 2-pentyl-furan, 1-penten-3-one, N-morpholinomethyl-isopropyl-sulfide, Methyl butyrate and (E,E)-2,4-decadienal. In conclusion, the volatile compounds in pork belong to several classes and the highest relative amount of volatile compounds was found in BAM.

Poultry Meat Quality in Relation to Muscle Growth and Muscle Fiber Characteristics.

Variations in the definition of poultry meat quality exist because the quality traits are not solely based on intrinsic and extrinsic factors but also consumers’ preference. Appearance quality traits (AQT), eating quality traits (EQT), and reliance quality traits (RQT) are the major factors focused by the consumer before buying good quality of poultry meat. AQT and EQT of poultry meat are controlled by physical and biochemical characteristics of muscle fibers which can be categorized into a total number of fibers (TNF), cross-sectional area of fibers (CSAF), and fiber type composition (FTC). In poultry meat, it has been shown that muscle fiber properties play a key role in meat quality because numerous studies have reported the relationships between quality traits and fiber characteristics. Despite intensive research has been carried out to manipulate the muscle fiber to improve poultry meat quality, demand in a rapid growth of poultry muscle has correlated to the deterioration in the meat quality. The present paper reviews the definition of poultry meat quality, meat quality traits, and variations of meat quality. Also, this review presents recent knowledge underlying the relationship between poultry meat quality traits and muscle fiber characteristics.

Effect of Sorghum Based Nutritional Programs on Performance, Carcass Yield and Composition of Breast in Broilers

ABSTRACT An experiment was conducted to compare three nutritional programs, which were developed with tannin-free grain sorghum based diets, evaluating performance, carcass yield and bromatological composition of the pectoral muscle of broilers. A total 1360 chicks mixed (50:50), from one to 42 days old Hubbard Flex Broilers, were housed in a completely randomized design consisting of treatments and 10 replicates each, distributed as follows: three programs with whole sorghum grain based diets (nutritional program with daily adjustment, nutritional program with every three days adjustment and nutritional program with four stages and a program with ground and whole sorghum grain based feed (four stages). The cumulative performance was evaluated at, 21 and 42 days, determining feed intake, weight gain, feed conversion and viability. At 42 days, the yield of eviscerated carcass, breast (full and boneless), thighs/drumsticks and wings and breast composition were evaluated. Nutritional adjustments showed better feed conversion, did not affect the carcass, commercial cuts yield and had a good breast meat quality. It can be concluded that daily feed programs could be performed in poultry industry with the mixture of whole sorghum grains and concentrates directly on farms contributing to better logistics and feed transportation cost.

English

The study was conducted to assess the effect of roughage source on meat quality and sensory attributes of yearling Tswana cattle. The sensory traits and meat quality of yearling Tswana steers fed maize stover diet (treatment A), sorghum stover diet (treatment B) or commercial beef finisher diet (treatment Control) were evaluated and allotted feeding trial by adopting Completely Randomized Design (CRD). The commercial diet had Lucerne (Medicago sativa) as a roughage source at inclusion level of 15% in total diet dry matter. Animals were slaughtered after 24 hour fast at Botswana Meat Commission (BMC) at Lobatse and samples were collected by cutting approximately 5 kg rump steak of the left side of halved carcasses. Trained individuals were used in sensory consumer evaluation to assess flavor, tenderness, moistness, appearance and overall impression of meat using eight point hedonic scales. No significant difference between the treatment groups for meat colour attribute was found. However, the colour values are slightly lower for the treatments indicating paler colour of the meat. There was also no significant difference among treatments in tenderness (P > 0.05) although treatments A and B almost significantly differed (P = 0.067). The proximate parameters crude protein, moisture and total fat were similar in all treatments (P > 0.05). There was statistically significant difference for muscle pH between sorghum stover diet (5.5) and commercial beef finisher diet (5.0) at P < 0.05. The pH values of meat from maize stover diet and sorghum stover diet were within the normal pH range of 5.4-5.8 which is an indication of good quality product. The sensory evaluation of rump steaks from yearling Tswana steers showed that 86% of the panelists rated meat steaks highest on overall impression from maize stover diet finished animals followed by 79% rankings from sorghum stover diet finished animals while steak cuts from commercial diet were the least ranked from like moderately to like extremely. It was concluded that meat products from cereal stover diets had good meat qualities and overall acceptability as compared to commercial beef finisher diet. Key words: Commercial beef finisher, maize stover diet, meat quality, sensory attributes, sorghum stover diet, yearling Tswana bulls.

Influence of nutrition of pigs with legume-enriched mixtures on the quality of pork

Background. More restrictive requirements concerning food production safety will bring about the process of withdrawing GM plants, including soya, from animal feed mixtures starting in 2017. At present, imported extracted soya meal is the base to make complete-portion mixtures used in pig feed. The soybean meal will have to be replaced by legumes produced in Poland. The aim of the research was a comparison of meat quality coming from pigs fed on complete-portion mixtures on the base of soya meal and complete-portion mixtures with an addition of pea and with an addition of lupine. Material and methods. Meat of 32 crossbred fatteners (plw × pl) was tested. Half of them were fed a soya-share diet (K) and the other (D) a 20–38.5% pea and lupine share diet. In the longissimus lumborum muscle the pH45 and pH48h values and basic chemical composition were determ­ined, as well as technological properties of the meat. The colour of the meat was also analysed with Minolta CR 310 apparatus, as well as sensorially, while its marbling and firmness were tested only sensorially. Results. The assessed meat from both groups, i.e. control (K) and experimental (D), displayed good technological and sensorial properties and colour parameters. Moreover, the meat was tender with a beneficial protein and intramuscular fat content. Conclusion. No negative influence on obtaining good quality meat without any significant differentiation in its parameters was observed from substituting soybean meal for legume seeds in feed mixture.