High-quality Meat Research Articles

Developmental studies of the sublingual and mandibular salivary glands in Japanese quails (Coturinx coturinx japonica).

The Japanese quail (Coturinx coturnix japonica) has a crucial role in the lives of humanity since the 12th century and continues to play main roles in our industry and scientific research. The advantages that the Japanese quail has, such as heavy egg production and high-quality meat with low cholesterol and fat contents, Moreover, the Japanese quail is easily managed, with high feeding conversion, low cost of investment, and high rate of returns. Salivary glands are a part of the lingual apparatus that secretes serios and mucous saliva. Whereas, the saliva secretions have different roles in the food variation, apprehension, and moisture of food bolus. The morphological and cytochemical analysis are done on 20 healthy Japanese quail embryos of 6th, 10th, 11th, and 13th days of incubation and 25 healthy quail chicks at hatching day old, 7th, 14th, 30th, and 60th days old. These samples are investigated histologically, histochemically, and scanned by electron microscopy serially. Our purpose of the study is to highlight the area of the oropharyngeal salivary glands and their role in food variation, as few studies spoke about that in Japanese quail. The primordia of the sublingual and mandibular salivary glands were noticed at the 6th and 10th days of the prehatching respectively as an epithelial bud. After hatching, both primordia were elongated and differentiated into secretory units. These glands were mucous polystomatic tubulo-alveolar paired glands, which were situated in the submucosa of the oropharyngeal floor (sublingual floor and paralingual grooves). The sublingual glands consisted of 3-5 lobes extended from the two Os ceratobranchial by their wide ends caudally, to beyond the median sulcus of the prefrenular part of the sublingual space rostrally. The taste buds were variable in size and position. The mandibular glands lay on the paralingual groove, which arose at the 10-day old embryo. The mandibular glands were located dorsomedial to the sublingual glands and extended longitudinally from the rostral border of the frenulum linguae to the caudal tips of the sublingual glands. The taste buds decreased in volume and number with advancing age. Overall, salivary glands increase in their alcianophilic activity of the secretions with advancing age, which indicates low PH within the secretory end pieces.

Detection of biliary trematodes in sheep and goats from northern and central Portugal

Fasciolosis and dicrocoeliosis are severe parasitic infections that result in substantial economic damages to livestock farming globally as a consequence of reduced productivity and viscera condemnation. Molecular tests such as polymerase chain reaction (PCR) can detect Fasciola hepatica and Dicrocoelium dendriticum DNA with high sensitivity and specificity. In this study, we aimed to assess the presence of F. hepatica and D. dendriticum by PCR-based techniques in 400 small ruminant bile samples retrieved from central Portugal. Additionally, we conducted genetic characterisation of F. hepatica and D. dendriticum in these samples. Only one of the 400 bile samples (0.25%; 95% confidence interval [CI]: 0.01–1.39) examined by PCR tested positive for F. hepatica, and two samples (0.50%, 95% CI: 0.06–1.79) tested positive for D. dendriticum. Our findings indicate a low prevalence of F. hepatica and D. dendriticum in Portuguese small ruminants, underscoring the need to investigatefactors leading to meat rejection in slaughterhouses. Implementing effective parasite control measures is crucial to minimise economic losses and improve food safety. Addressing these infections and deploying targeted control strategies can enhance livestock production sustainability and ensure safe, high-quality meat products for consumers.

Ovum Pick-Up and Ovaries Characterization of Black Bengal Goat from Slaughterhouse

Black Bengal goat is the only indigenous breed in Bangladesh. These are small-sized goats renowned for their high-quality meat, skin, and adaptability to adverse environmental conditions. To conserve the originality of this species, it is mandatory to develop an effective methodology for their germ cells to be harvested after death. Therefore, the study was conducted to assess the ovarian status and evaluate the most suitable method of ovum pick-up as well as the characterization of ovum from slaughterhouse specimens. A total of 182 ovaries were collected from local slaughterhouses from June 2022 to July 2023 and grossly examined to assess their status. Two methods were used to retrieve oocytes from the ovaries: aspiration and slicing. The grading of the ovum was done based on the germ layer present surrounding the oocytes. From 182 ovaries, the rates of corpus luteum (CL), tumor, and cyst were found to be 14.29%, 6.59%, and 27.47%, respectively. In the aspiration method, the significantly highest percentage of recovery rate (38.89%) and grade A oocytes (51.06%) were found within 1–3 hours of slaughtering. In the slicing method, the significantly highest percentage of recovery rate (19.57%) and grade A (60.61%) oocytes were found within 1–3 hours of slaughtering. The recovery rate was significantly higher (34.1%) in the aspiration method than in the slicing method (17.1%). There was no significant relationship in oocyte quality between the two methods. The recovery rate was not significantly dependent on the presence of CL. In conclusion, the findings from this study may be useful for assessing the quality of oocytes to preserve the germ cells and utilize them for in vitro fertilization for conserving Black Bengal goat.

Coriander as a natural antimicrobial for meat products: A One Health perspective review

The demand for safe, high-quality meat products drives the need for effective antimicrobial solutions to combat bacterial contamination, a significant health and economic concern. Synthetic preservatives face increasing scrutiny, leading to interest in natural alternatives such as coriander (Coriandrum sativum L.). Known for its culinary and medicinal uses, coriander essential oils, particularly linalool and pinene, exhibit strong antimicrobial properties against a wide range of pathogens. This review examines the phytochemical composition and antimicrobial mechanisms of coriander, and its practical applications in meat preservation through a One Health perspective, which addresses the interconnectedness of human, animal, and environmental health. Coriander offers unique benefits such as a milder flavor and cost-effectiveness. Despite challenges, including variability in antimicrobial efficacy and sensory impacts, its safety profile and regulatory status support its use. Future research should optimize extraction methods, explore synergies with other preservatives, and evaluate long-term safety and efficacy. Coriander is a viable natural solution for improving food safety and quality in the meat industry, aligning with One Health objectives by promoting sustainable practices and reducing health risks across the food production continuum.

Long non-coding RNA (LncRNA) and epigenetic factors: their role in regulating the adipocytes in bovine.

Investigating the involvement of long non-coding RNAs (lncRNAs) and epigenetic processes in bovine adipocytes can provide valuable new insights into controlling adipogenesis in livestock. Long non-coding RNAs have been associated with forming chromatin loops that facilitate enhancer-promoter interactions during adipogenesis, as well as regulating important adipogenic transcription factors like C/EBPα and PPARγ. They significantly influence gene expression regulation at the post-transcriptional level and are extensively researched for their diverse roles in cellular functions. Epigenetic modifications such as chromatin reorganization, histone alterations, and DNA methylation subsequently affect the activation of genes related to adipogenesis and the progression of adipocyte differentiation. By investigating how fat deposition is epigenetically regulated in beef cattle, scientists aim to unravel molecular mechanisms, identify key regulatory genes and pathways, and develop targeted strategies for modifying fat deposition to enhance desirable traits such as marbling and meat tenderness. This review paper delves into lncRNAs and epigenetic factors and their role in regulating bovine adipocytes while focusing on their potential as targets for genetic improvement to increase production efficiency. Recent genomics advancements, including molecular markers and genetic variations, can boost animal productivity, meeting global demands for high-quality meat products. This review establishes a foundation for future research on understanding regulatory networks linked to lncRNAs and epigenetic changes, contributing to both scholarly knowledge advancement and practical applications within animal agriculture.

Exploring the potential of fibrinogen hydrolysates as enhancers for myofibrillar protein gelation: Insights into molecular assembly behavior

This study explored the use of pig blood fibrinogen hydrolysates, enzymatically hydrolyzed with trypsin and flavorzyme, to enhance myofibrillar protein gels, addressing issues like poor gel strength and water loss in meat products. By incorporating varying concentrations of fibrinogen hydrolysates into myofibrillar proteins, heat-induced gels were prepared. The composite gels showed improved textural properties, rheological characteristics and water-holding capacity. Scanning electron microscopy and atomic force microscopy analyses revealed a uniform, dense surface and an orderly internal structure in the composite gels. The study also noted decreased α-helix and random coil and increased β-sheet and β-turn contents, indicating a more ordered secondary structure. Hydrophobic interactions and disulfide bonds were identified as key factors in enhancing gelation, and a model was proposed to explain these molecular effects. This research demonstrates a potential of fibrinogen hydrolysates to improve quality and structure of myofibrillar protein gels designed for high-quality meat products.

Genome-wide association study for growth traits with 1066 individuals in largemouth bass (Micropterus salmoides).

The largemouth bass is a native species of North America that was first introduced to mainland China in the 1980s. In recent years, it has been extensively farmed in China due to its high meat quality and broad adaptability. In this study, we collected growth trait data from 1,066 largemouth bass individuals across two populations. We generated an average of approximately 7× sequencing coverage for these fish using Illumina sequencers. From the samples, we identified 2,695,687 SNPs and retained 1,809,116 SNPs for further analysis after filtering. To estimate the number of genome-wide effective SNPs, we performed LD pruning with PLINK software and identified 77,935 SNPs. Our GWAS revealed 15 SNPs associated with six growth traits. We identified a total of 24 genes related to growth, with three genes-igf1, myf5, and myf6-directly associated with skeletal muscle development and growth, located near the leading SNP on chromosome 23. Other candidate genes are involved in the development of tissues and organs or other physiological processes. These findings provide a valuable set of SNPs and genes that could be useful for genetic breeding programs aimed at enhancing growth in largemouth bass.

A comprehensive study of CYP2E1 and its role in carcass characteristics and chemical lamb meat quality in different Indonesian sheep breeds.

The role of CYP2E1 in oxidation is essential for its effects on meat quality. This study used 200 Indonesian sheep (Ovis aries) to determine the SNP g allele frequencies. g. 50658168 T>C of CYP2E1 gene located in 3´-UTR region and their genetic association with lamb quality traits, including carcass characteristics, retail cut carcass, physicochemical lamb, fatty acid, cholesterol, flavor and odor, and mineral content. Further, the level of CYP2E1 mRNA and CYP2E1 protein expression in muscle were determined and correlated with lamb quality traits. CYP2E1 gene polymorphisms were identified using Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP) analysis. The CYP2E1 mRNA expression levels in phenotypically divergent sheep populations were analyzed using Quantitative Real Time-PCR (qRT-PCR). Immunohistochemistry (IHC) and hematoxylin-eosin (HE) staining analysis used three samples each in the high and low lamb quality groups based on pH value and tenderness. An association study of CYP2E1 gene polymorphisms was performed using General Linear Model (GLM) analysis. The genetic association between the CC, CT, and TT genotypes at the SNP g. 50658168 T>C CYP2E1 gene and lamb quality traits were significant (P<0.05), including carcass characteristics, retail cut carcass, fatty acid, cholesterol, flavor, and odor. Lambs with the CT genotype had a higher mRNA and protein expression in high lamb quality traits. The highest CYP2E1 protein expression was localized in the longissimus dorsi. The group sample with high lamb quality had a higher area and perimeter of muscle cells. CYP2E1 can be used as a genetic marker for selecting sheep with high meat quality.

Evaluation of the slaughter indicators of the Edilbaevsky sheep breed depending on the milk productivity of sheep

Relevance. Increasing the milk productivity of ewes is an important factor for improving the meat qualities of the offspring. The study of the influence of the milk productivity of ewes on the results of the control slaughter of rams of the Edilbaev breed, as well as the morphological and chemical composition of lamb, will allow optimizing the technology of growing and fattening young animals to obtain high-quality meat.Methods. A scientific and economic experiment was carried out. The material for the experiment was sheep at the ages of 4 and 7 months. 3 groups of sheep were formed, obtained from abundant dairy queens with milk productivity per lactation (120 days) — 89.55 liters (group I of sheep), medium-dairy — 71.6 liters (group II), low-dairy — 48.4 liters (group III). To conduct the experiment, in accordance with generally accepted methods, young animals were selected according to the principle of analogues, taking into account gender, age, type of birth (males), and body weight.Results. The results obtained indicate that an increase in the milk productivity of ewes leads to an improvement in the meat qualities of rams of the Edilbaev breed. Lambs born from ewes with high milk productivity have higher slaughter weight, slaughter yield and meat quality compared to rams born from ewes with lower milk productivity. These data can be used to develop optimal technologies for growing and fattening young animals to produce high-quality meat.

Exploring the Molecular Mechanism of Skeletal Muscle Development in Ningxiang Pig by Weighted Gene Co-Expression Network Analysis.

With the continuous improvement in living standards, people's demand for high-quality meat is increasing. Ningxiang pig has delicious meat of high nutritional value, and is loved by consumers. However, its slow growth and low meat yield seriously restrict its efficient utilization. Gene expression is the internal driving force of life activities, so in order to fundamentally improve its growth rate, it is key to explore the molecular mechanism of skeletal muscle development in Ningxiang pigs. In this paper, Ningxiang boars were selected in four growth stages (30 days: weaning period, 90 days: nursing period, 150 days: early fattening period, and 210 days: late fattening period), and the longissimus dorsi (LD) muscle was taken from three boars in each stage. The fatty acid content, amino acid content, muscle fiber diameter density and type of LD were detected by gas chromatography, acidolysis, hematoxylin eosin (HE) staining and immunofluorescence (IF) staining. After transcription sequencing, weighted gene co-expression network analysis (WGCNA) combined with the phenotype of the LD was used to explore the key genes and signaling pathways affecting muscle development. The results showed that 10 modules were identified by WGCNA, including 5 modules related to muscle development stage, module characteristics of muscle fiber density, 5 modules characteristic of muscle fiber diameter, and a module characteristic of palmitoleic acid (C16:1) and linoleic acid (C18:2n6C). Gene ontology (GO) enrichment analysis found that 52 transcripts relating to muscle development were enriched in these modules, including 44 known genes and 8 novel genes. The Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis showed that these genes were enriched in the auxin, estrogen and cyclic guanosine monophosphate-protein kinase G (cGMP-PKG) pathways. Twelve of these genes were transcription factors, there were interactions among 20 genes, and the interactions among 11 proteins in human, pig and mouse were stable. To sum up, through the integrated analysis of phenotype and transcriptome, this paper analyzed the key genes and possible regulatory networks of skeletal muscle development in Ningxiang pigs at various stages, to provide a reference for the in-depth study of skeletal muscle development.

A life cycle assessment of vegan dog food

Dog food accounts for 90% of the average dog's impact on climate change. Vegan dog food is one possible alternative. There are few studies evaluating its environmental impacts. The goals of this paper are to i) determine the environmental impacts and hotspots of wet vegan dog food, ii) compare results with average meat-based alternative and estimate global climate change potential of switching from meat-based to vegan dog food diet. A life cycle assessment was performed for a can of vegan dog food for the categories climate change, freshwater eutrophication, terrestrial acidification, smog, and land use. Each can had a carbon footprint of 0.4 kg CO2-eq., adding up to 443 kg CO2-eq over a dog's 15-year lifespan. A comparison with meat-based dog food showed reduction potentials in acidification by 50%, climate change by 37%, and smog by 18%, but higher impacts in land use by 97%, and eutrophication by almost 300% applying the assumptions by Pet Food Industry Federation. The results differ from other studies showing reductions in land use and eutrophication. Switching to a vegan diet can reduce GWP emissions by 340 kg CO2eq per year, while this could increase up to 6000 if high quality meat is fed.

Biochemical indicators, quality and safety of domestic and wild pig slaughter products

Animal husbandry is one of the important branches of agricultural production, which plays an important role in the formation of food security of Ukraine and providing the population with important types of food. The correct methodical approach to the inspection of organs and tissues of slaughtered animals allows to avoid errors in the diagnosis of various diseases, in the sanitary assessment of slaughter products, to prevent meat losses and the release of food products that are dangerous for humans. Analyzing the requirements of the modern market and the priority directions for the development of trade relations between the countries of the European Union for our country, it should be noted that the responsibility for the export and import of products of animal origin and the control of the production of high-quality and safe products is entrusted to the specialist of the state veterinary service. Organoleptic analysis of slaughter products is an important component of inspection. In addition, it should be noted that determining the degree of freshness of meat for a long time was carried out only with the help of the organoleptic method. It has been proven that organoleptic indicators provide comprehensive information for determining the good quality of meat. The quality of meat or its nutritional value refers to the chemical composition of the fleshy part, which includes muscle, fat and connective tissue. The chemical composition, energy value, digestibility, taste, culinary and other properties of meat depend on the ratio of these tissues. The quality of meat is influenced by the breed of animals, sex, age, fatness, the nature of fattening, conditions of transportation and pre-slaughter aging, methods of stunning, degree of exsanguination, etc. The article presents materials related to the inspection of animal slaughter products in the Zhytomyr region (agro-food market in the city of Olevsk). The study was carried out as part of the research work of the department of normal and pathological morphology, hygiene and expertise “Monitoring the content of toxic substances in drinking water, feed and their impact on the body of cattle and the quality and safety of products”, state registration number – 0120U101318. The purpose of the study is to inspect the slaughter products of domestic and wild pigs in the agro-food market of the Zhytomyr region. The task of the work was to determine the organoleptic, physico-chemical and microbiological indicators of slaughter products of domestic and wild pigs. The testing laboratory of veterinary and sanitary examination in the market carries out significant work on the inspection of animal slaughter products, which ensures the release of good-quality products for the population. As a result of the inspection of the slaughter products of domestic and wild pigs, it was established that all meat samples according to organoleptic parameters corresponded to the parameters of fresh high-quality meat, the reaction to peroxidase was positive, the pH of the meat ranged from 5.9 to 6.1. No trichinella was detected during trichinoscopy of pork samples. Veterinary and sanitary examination of livestock products on the markets is carried out only by veterinary medicine specialists of state laboratories or other state institutions of veterinary medicine. The laboratory carries out mandatory quality and safety control of all controlled products sold, including food products of animal origin intended for human consumption. In this regard, it is important to carry out inspection, sanitary evaluation of slaughter products of slaughter animals and determination of morphological characteristics of meat of domestic and wild pigs.

Use of Essential oils as potential antimicrobial agents in meat preservation

The Producers and the manufacturers have been challenged by the increasing demand for the safe and high-quality meat and meat products over the past few decades. Particularly, the recent demand for minimally the processed, the easily prepared, and the ready-to-eat meat products combined with the novel concepts of all-natural and clean-label has rapidly increased. These products may contain natural or organic ingredients without artificial preservatives that do not trigger the common food allergies or the sensitivities. The meat and the meat products are highly prone to microbial contamination since they are rich in essential nutrients and perishable. This is further accelerated by some intrinsic factors including pH and water activity of the fresh meat. In general, the freshest meat has a water activity value higher than 0.85, and its pH value falls within the favorable pH range for spoilage bacteria of the meat. Hence, deterioration in quality and potential public health issues is common if these products are not properly handled and preserved. The significant spoilage of the meat and the meat products occurs every year at different levels of the production chain including the preparation, the storage, and the distribution. Besides the lipid oxidation and the autolytic enzymatic spoilage, the microbial spoilage plays a significant role in this deterioration process leading to a substantial economic and environmental impact.

Assessing the Impact of Sustainable Pasture Systems on Lamb Meat Quality

The global demand for sustainable lamb production is increasing due to the need for high-quality meat with minimal environmental impact, making the choice of feeding systems crucial. This study investigates the effects of supplemented pasture feeding during the last 60 days of rearing on the meat fatty acid profile, pH value, colour characteristics, and mineral composition of lambs, highlighting the benefits of such feeding systems. Ninety lambs (MIS sheep breed) were divided into three distinct feeding regimes: Group I (alfalfa and concentrate feeding), Group II (white clover [Trifolium repens] pasture with concentrate supplementation), and Group III (birds’ foot trefoil [Lotus corniculatus] pasture with concentrate supplementation). The results have shown that supplemented pasture feeding improves the fatty acid profile by increasing n-3 content and desirable fatty acids, while reducing the n-6/n-3 ratio and atherogenic index (p &lt; 0.05), particularly in lambs finished on an L. corniculatus diet. However, forage-supplemented feeding also reduces meat colour lightness and redness (p &lt; 0.05). On the other hand, it enhances the meat’s mineral profile, with higher calcium, selenium, and iron levels, especially in lambs fed L. corniculatus. These findings underscore the benefits of moderate grazing with supplemental concentrates in optimising lamb meat quality. Importantly, they also highlight the potential of forage legumes like T. repens and L. corniculatus to significantly enhance the nutritional profile of lamb meat, offering a promising outlook for the future of sustainable lamb production. Additionally, this research provides valuable insights that could guide the development of future agricultural practices, dietary guidelines, and environmental policies to advance sustainable and nutritious food systems.

Modern methods of raw meat processing to reduce microbial contamination

There are various methods to preserve the quality and extend the expiration date of food products. Raw meat from different animal species is a highly perishable product. The relevance of this research is driven by the need to summarise contemporary knowledge on approaches and techniques aimed at extending the storage duration of safe and high-quality meat, alongside their scientific justification. This article focused on finding means to reduce bacterial contamination, as microorganisms are the primary cause of meat spoilage. This study aimed to identify the most promising and optimal methods for extending the freshness of raw meat. To conduct the analysis, information from scientific primary sources, and electronic resources was used, and the results of experimental data on the application of scientifically based safe approaches were studied. A review of the main methods and measures aimed at extending the storage period of raw meat was carried out. The advantages and disadvantages of various methods of raw meat processing that have a bactericidal or bacteriostatic effect on various, including pathogenic, microorganisms that not only cause meat spoilage but can also be a danger to the potential consumer were established. Various traditional, novel, and innovative methods are currently employed in meat processing. Given the advancements in science and technology, a comprehensive approach to raw meat processing is emerging as the most promising. After analysing the research findings of numerous scientists, it has been concluded that biological technologies utilising lactic acid bacteria, combined with traditional physical methods such as refrigeration, offer the most optimal solution. This approach preserves the freshness of meat while minimising the impact on organoleptic properties, provided that temperature regimes and processing technologies involving cultures of lactic acid microorganisms are adhered to. The practical significance of this study lies in identifying the most promising directions for further research and improving existing safe antimicrobial treatments, particularly through the use of various strains of lactic acid starters. Their practical application will enable the preservation of meat freshness and extend its storage life

Association of the LPL gene polymorphisms with fatty acid composition in the longissimus dorsi muscle of Hu sheep

Lipoprotein lipase (LPL) is regarded as a candidate gene to regulate fatty acid (FA) composition. The study examined the mRNA expression levels of LPL in different tissues, and conducted a genetic association between the FA composition of the longissimus dorsi muscle of 1029 Hu sheep and the single nucleotide polymorphisms (SNPs) in the LPL gene, as well as the combined genotypes and haplotypes. The results showed that LPL had the highest expression levels in tail fat and subcutaneous fat. Eight SNPs were identified and successfully typed in the intronic region of the LPL gene. Correlation analysis showed that all eight SNPs were related to FA composition. Among them, the CC genotype of SNP1 (g.13879 T>C), the AA genotype of SNP2 (g.13971 A>G), and the TT genotype of SNP3 (g.13993 T>A) had the lowest levels of C8:0 and the highest levels of C18:3n3 content. The TT genotype of SNP6 (g.23413 T>C) and SNP7 (g.23469 T>C) and the AA genotype of SNP8 (g.23472 T>A) had the highest levels of C20:1 content. Linkage disequilibrium analysis showed that SNP1, SNP2, and SNP3 were located in block1, SNP4 (g.17118 A>G) and SNP5 (g.17188 A>G) were located in block2, and SNP6, SNP7, and SNP8 were located in block3. The C18:2n6c content of the TTAAAA combined genotypes in Block1 and the GGGG combined genotypes in Block2 was significantly higher than other combined genotypes. Haplotypes in both Block1 and Block2 significantly affected C18:0, C20:1, and C18:3n3. In conclusion, these genetic markers provide an important source of variation for the selection of FA composition of sheep muscle, which can accelerate the sheep breeding of high-quality meat with a balanced distribution of FA composition.

Myogenic Regulator Genes Responsible For Muscle Development in Farm Animals

Farm animals especially poultry species play important roles in meeting the worldwide demand for meat and are genetically improved to increase the efficiency of meat production. Improving muscle growth and development is crucial to meet customers' demands for high-quality meat. Myogenesis, fibrogenesis, and adipogenesis are components of fetal skeletal muscle formation. Myogenesis is controlled by a complex network of intrinsic and extrinsic components, usually divided into two or three stages and regulated by kinase-encoding genes and myogenic regulatory factor genes. The basic family of helix-loop-helix transcription factors, which includes MYF5, MYOD, myogenin, and MRF4, regulates the specification and differentiation of skeletal muscle cells throughout embryogenesis and postnatal myogenesis. With the discovery of the myogenic regulatory factor family, which includes the transcription factors MYF5, MYOD, Myogenin, and MRF4, it has become possible to determine the skeletal muscle lineage and understand the regulation of myogenic differentiation during development. These elements also play a role in determining the muscle satellite cell lineage that develops into the resident stem cell compartment in adult skeletal muscle. Although MYF5, MYOD, Myogenin and MRF4 play minor roles in mature muscle, they once again play an important role in directing satellite cell activity to regenerate skeletal muscle, linking the genetic regulation of development and regeneration myogenesis. An important step towards the goal of increasing meat yield and improving meat quality is the understanding and identification of these genes. This in-depth analysis discusses the function of myogenic regulatory factors in the specification of satellite cells, maturation and regeneration of skeletal muscle.

Meat of Sheep: Insights into Mutton Evaluation, Nutritive Value, Influential Factors, and Interventions

Meat from sheep offers an abundance of essential amino acids and trace elements essential for optimal human health and a delectable culinary delight. Because it has fewer calories and a lower cholesterol content than other meats, this succulent meat is not only delicious but also a nutritious choice. Globally, discriminating consumers have expressed profound appreciation for its irresistible flavor and nutritious composition. High-quality sheep breeds and lamb quality are in the spotlight as the market for sheep meat grows. Nevertheless, the demand for rapid growth and the use of antibiotics and other drugs have led to a shortage of high-quality mutton on the market. In the face of this emergency phenomenon, people add organic matter to the growth of mutton to improve the quality of mutton. This paper discusses the comprehensive evaluation methods of meat quality; summarizes the relationship between the nutritional components of meat and diet; discusses the genetic factors affecting meat quality attributes; feed nutrition, feeding methods, mutton storage methods, and related measures to improve the quality of mutton; and provides information on the current status of mutton and the challenges of ensuring high-quality meat supply in the future.

Meta-analysis to predict the effects of probiotics on meat quality of broiler.

The demand for chicken meat has surged globally due to its status as a primary protein source in human diets. However, ensuring high-quality meat products has become an increasingly important subject to consumers. In this study, 21 articles from PubMed and Web of Science databases published between 2005 and 2023 were examined to assess the influence of probiotic supplementation on broiler meat quality. The meta-analysis revealed significant findings across various meat quality parameters. Specifically, probiotics were found to significantly affect meat colour parameters, including redness, yellowness, and lightness, in both breast and thigh meat samples. Moreover, significant differences were observed in parameters such as water-holding capacity (p < 0.001), cook loss (p = 0.047), and shear force (p = 0.025) between control and probiotic groups. However, it's essential to note the considerable heterogeneity among the studies, emphasising the need for a cautious interpretation of the results. Despite this variability, the study underscores the potential of probiotics to positively influence broiler meat quality, highlighting avenues for further research and standardisation in poultry production practices. These findings also contribute to a better understanding of probiotics' role in improving meat quality and meeting consumer preferences for nutritious and high-quality poultry products.

Genetic assessment and candidate genes identification for breed-specific characteristics of Qingyuan partridge chicken based on runs of homozygosity

BackgroundSeveral core breeding and supporting lines of the Qingyuan partridge chicken, a representative local chicken breed in China, have been developed over 20 years. Consequently, its economic traits related to growth and reproduction have been significantly improved by breeding selection and commercial utilization, but some characteristic traits, such as partridge feathers, high meat quality and sufficient flavor, have always been retained. However, effective methods for genetic assessment and functional gene exploration of similar trait groups are lacking. The presence of identical haplotype fragments transmitted from parent to offspring results in runs of homozygosity (ROH), which offer an efficient solution. In this study, genomes of 134 Qingyuan partridge chickens representing two breeding populations and one preserved population were re-sequenced to evaluate the genetic diversity and explore functional genes by analyzing the diversity, distribution, and frequency of ROH.ResultsThe results showed a low level of genomic linkage and degree of inbreeding within both the bred and preserved populations, suggesting abundant genetic diversity and an adequate genetic potential of the Qingyuan partridge chicken. Throughout the long-term selection process, 21 genes, including GLI3, ANO5, BLVRA, EFNB2, SLC5A12, and SVIP, associated with breed-specific characteristics were accumulated within three ROH islands, whereas another 21 genes associated with growth traits including IRX1, IRX2, EGFR, TPK1, NOVA1, BDNF and so on were accumulated within five ROH islands.ConclusionsThese findings provide new insights into the genetic assessment and identification of genes with breed-specific and selective characteristics, offering a solid genetic basis for breeding and protection of Qingyuan partridge chickens.