Kernel Protein Content Research Articles

In ovo feeding of l-arginine and selenium nanoparticles influences post-hatch growth, muscle development, antioxidant status, and meat quality in slow-growing chickens.

This study investigated the effects of in ovo feeding (IOF) of l-arginine (L-Arg), selenium nanoparticles (SeNP), and a combination of L-Arg and SeNP on the hatchability, post-hatch growth, muscle development, antioxidant status, and meat quality of slow-growing chickens. On day 18 of incubation, a total of 960 fertilized eggs with similar weights were randomly assigned to 4 treatment groups with 4 replicates of 60 eggs each: (1) non-injected control group (Control), (2) injected with 1% of L-Arg (IOF_L-Arg), (3) injected with 0.3 µg/egg of SeNP (IOF_SeNP), and (4), injected with 1% of L-Arg and 0.3 µg/egg of SeNP (IOF_L-Arg + SeNP). A completely randomized design was used. After hatching, 640 mixed-sex chicks were allocated to 4 treatment groups and split into 4 replicate pens (40 birds per pen). All groups of chicks were fed with commercial feed ad libitum until they reached 63 d of age and were subsequently weighed and slaughtered. The results of the present study showed that hatchability was similar among treatments. Final BW or breast muscle yield was not affected (P > 0.05) by IOF treatment. Chickens treated with IOF_L-Arg + SeNP exhibited decreased feed conversion ratio, drip loss, and increased protein content in breast meat (P < 0.05). The IOF_L-Arg + SeNP group exhibited a higher density of breast muscle fibers than the control group (P < 0.05). Overall, in ovo feeding of L-Arg combined with SeNP resulted in improved feed efficiency and enhanced antioxidant capacity at hatch without any adverse effects on chicken hatchability, health, or subsequent growth. Furthermore, meat from chickens in the IOF_L-Arg + SeNP group exhibited a preferable texture with a higher protein content.

Probiotics effects on the growth performance and meat quality of broiler chickens

Context In the limited field of research on Kazakhstan’s poultry, this study explores a new area by investigating the lack of studies on the impact of probiotics from camel milk and mare’s milk. This study provides valuable knowledge about an important aspect of poultry production in the region. Aims The purpose of the study was to investigate the effect of probiotics isolated from traditional fermented dairy products, fermented camel milk (shubat) and fermented mare’s milk (koumiss) on the growth performance and meat quality of broiler chickens. Methods In total, 240 1-day-old Ross 308 chicks were randomly separated into four treatment groups of three replicates (20 birds per replicate). Three experimental groups were fed by basal diet plus drinking water containing 0.25 mL, 0.5 mL, and 1.0 mL of probiotics per bird (Pro1, Pro2, and Pro3 respectively). The control group was fed by basal diet plus drinking water. The carcass characteristics included the weights of the body and carcass rate. Organoleptic analysis, proximate composition, pH, drip loss, cook loss and were used to determine meat-quality properties. Key results According to the study results isolated probiotics Lacticaseibacillus paracasei subsp. paracasei SH1, Enterococcus faecalis SH6, and Kazachstania unispora Y 2.2 had a significant effect on body and carcass weight (P &lt; 0.05). Average daily gain and feed conversion ratio were also improved in probiotics groups (P &lt; 0.05). Additionally, Pro 2 group had increased meat protein contents (P &lt; 0.05). No significant differences in organoleptic quality between the control and experimental groups fed with the probiotics were determined. Conclusions Traditional fermented dairy products could become a source of new effective probiotics useful to improve broiler production. Implications The readily available shubat and koumiss in Kazakhstan present a promising opportunity for establishing localised probiotic production for poultry, indicating a viable path for promoting sustainable and tailored approaches to poultry farming in the region.

Copaiba oleoresin as a substitute for sodium lasalocid in finishing diets for lambs: carcass characteristics and meat quality

ABSTRACT The aim of this study was to evaluate the effects of copaiba oleoresin (CO) as a substitute for sodium lasalocid on the carcass characteristics and meat quality of feedlot lambs fed a high-concentrate diet. Twenty-four Pantaneiro lambs, aged 152 days and weighing an initial body weight of 21.2 ± 3.9 kg, were distributed in a randomised block design with three treatments and eight replications. The treatments correspond to the additive supplements: LAS (22.5 mg of sodium lasalocid/kg of diet); CO-0.5 (0.5 mL of CO/animal/day); CO-1.0 (1.0 mL of CO/animal/day). The doses of CO were administered to the animals orally with the aid of a graduated syringe. Lambs supplemented with LAS had higher hot carcass weight, cold carcass weight, cold carcass yield, and degree of fattening compared to CO-0.5, while CO-1.0 did not differ from LAS. It can be concluded that daily ingestion of CO up to 1.0 mL/lamb did not negatively affect carcass characteristics when compared to LAS supplementation. However, lower ingestion (0.5 mL/day) can reduce the carcass weight and carcass yield. Although CO supplementation minimally affected the meat quality and FA profiles, both doses reduced crude protein content in meat.

Evaluation of biological activity and amino acid profile of protein from Thai edible insects

Insects are one of the sources of protein for future foods. In some cultures, insects have been used as a component of traditional medicine. Moreover, some proteins from insects have also shown biological activities related to human health, such as non-communication disease treatment. In this study, the protein content, amino acid profile, and inhibitory activity against a-glucosidase, a-amylase, acetylcholinesterase, and tyrosinase of soluble protein from six species of Thai edible insects were investigated. The protein from six Thai edible insects, including Gryllus bimaculatus De Geer (Sample 1), Omphisa fuscidentalis (Sample 2), Bombyx mori L. (Sample 3), Brachytrupes portentosus (Lichtenstein 1796) (Sample 4), Acheta domesticus L. (Sample 5), and Patanga succincta (Linnaeus) (Sample 6), was extracted and evaluated for its content and biological activity. The results indicated that sample 1 yielded the highest protein content of 84.23±5.15 g/100 g which is more than the protein content of meat and dairy products. A total of eight essential amino acid contents (EAA) were found in all six edible Thai insects. The highest total EAA was obtained from Sample 2 with 37.21±1.82 g/100 g, higher than the criteria established by FAO/WHO/UNU.1985. Sample 3 yielded the highest inhibition percentage of soluble protein from edible insects against α-glucosidase. The same was true for Sample 4 for α-amylase, Sample 1 for acetylcholinesterase, and Sample 2 for tyrosinase. These results indicated the quality and functional properties of protein from six species of Thai edible insects, which may be helpful in their future exploration and application

Chlorella vulgaris as a Nutraceutical Source for Broilers: Improving Meat Quality and Storage Oxidative Status.

This study aimed to assess the impact of Chlorella vulgaris supplementation in broilers' diet, alone or in combination with vitamin E, on meat quality parameters, nutritional value, and oxidative stability during storage time. An experiment was conducted on 180 COBB 500 broiler chickens (14 days old), assigned into six treatments, following a 2 × 3 factorial arrangement. A corn-soybean meal diet was supplemented with three levels of C. vulgaris (0% in group C1, 1% in E1, 2% in E2), two levels of vitamin E (0% in C1, 250 ppm in C2), and a combination of them (1% C. vulgaris + 250 ppm vitamin (E3), 2% C. vulgaris + 250 ppm vitamin (E4)). Dietary incorporation of C. vulgaris, including those supplemented with vitamin E, resulted in a significant increase in meat protein content. DPA and DHA levels increased by 2.01-fold and 1.60-fold in the 2% C. vulgaris + vitamin E group. The PUFA/SFA ratio was increased across all dietary treatments (p < 0.0001). HPI and h/H registered the highest values as a result of 2% C. vulgaris supplementation, being linked with a positive effect in lowering cholesterol levels. Supplementation with 2% C. vulgaris and vitamin E exhibited a 1.45-fold increase in vitamin E concentration in thigh meat compared to the control group, being the highest level registered in thigh meat in this experiment. Metmyoglobin concentrations registered lower values in the thigh meat of the experimental groups, while deoxymyoglobin increased in the same groups when compared to the control group. The inclusion of C. vulgaris (1% and 2%) in combination with vitamin E (250 mg/kg) in broiler diets exhibited the best prevention of lipid oxidation after 7 days of refrigerated storage, defined by the highest efficiency factors assessed in terms of secondary oxidation products.

A meta-analysis of the meat physicochemical parameters of broiler chickens fed insect-based diet.

A total of 23 studies were identified in a literature search performed in the Scopus, Science Direct and Google Scholar databases for meta-analysis. The criteria used include studies that were published from 2015 to 2023 and those reporting the effects of insect meal utilisation in poultry diets. Data on live weight (LW), carcass weight (CW), moisture, meat pH, lightness (L*), redness (a*), yellowness (b*), proximate composition (protein, fat and ash content) and shear force in broilers were subjected to OpenMEE software, and data were pooled using a random-effect model. Subgroup analysis and meta-regression were performed to ascertain the influence of dietary insect meals on the response of meat aspects and the source of heterogeneity, respectively, using the following moderators (insect species, dosage level, feeding duration and age at slaughter). The results indicated that dietary insect meal did not affect LW, CW, meat L*, pH, shear force, moisture, fat and ash content. In contrast, dietary insect meal increased the a* of the meat (standardised mean differences (SMDs) = 1.03; 95% confidence intervals (CIs) = 0.484-1.578; p ≤ 0.001), b* (SMD = 1.117; 95% CI = 0.334-1.90; p = 0.005), and meat protein content (SMD = 0.365; 95% CI = 0.031-0.7; p = 0.032). The subgroup analysis showed that insect meal dosage of ≤10% and age at slaughtered ≤35 days had improved the LW, CW and meat L*. In addition, the meat a*, protein and ash content were also influenced by insect species, dosage levels and age at slaughter. In conclusion, ≤10% of either Hermetia illucens or Tenebrio molitor can be included in broiler diets without compromising the LW, CW, meat pH, colour, shear force, moisture, fat and ash content in broilers. The study therefore indicated that insect meals have a bright future as an alternative protein source in poultry diets.

Carcass Characteristics and Meat Quality of Wild-Living Mallard (Anas platyrhynchos L.) Originating from Croatia.

The aim of this study was to determine the effects of sex and hunting location on carcass characteristics and meat quality of wild-living mallard (Anas platyrhynchos) from Croatia. Twenty-eight mallards (14 ♂; 14 ♀) were hunted at two hunting locations (HL I = 8 ♂, 8 ♀; HL II = 6 ♂, 6 ♀) in the Croatian lowlands. The carcasses were eviscerated, dressed, and dissected, and the individual internal organs and carcass parts were weighed. The breast muscle (m. pectoralis major) was sampled and used to determine color, pH, drip loss, cooking loss, shear force, and proximate chemical and fatty acid composition. Sex and HL had a significant effect on the majority of carcass characteristics analyzed, but they had no effect on the physical meat parameters. The protein and ash content of mallard meat was significantly higher in HL II (23.16% vs. 22.67%; 1.45% vs. 1.36%, respectively) and the moisture content in females (72.40% vs. 71.59%). HL had a significant effect on SFA (II 33.96% vs. I 29.91%), PUFA n-3 (II 3.55% vs. I 2.69%), PUFA/SFA and n-6/n-3 ratios, and all lipid indices. Females had a significantly higher C22:6n-3 content, a higher PI index and a lower n-6/n-3 ratio. The data presented in this study contribute to a better understanding of game-bird meat quality originating from different regions.

The effect of rest duration on the physical and chemical quality of Brahman-Cross beef

Brahman Cross (BX) cattle are cattle produced by crossing Brahman cattle with European cattle. Brahman Cross is one of the beef cattle that has high productivity, resistance to high temperatures, resistance to relatively dry tropical environments, and good meat quality. This study was carried out to determine the effect of rest duration on the physical and chemical quality of Brahman Cross cattle on pH, water holding capacity, as well as fat and protein content of meat. The research was conducted at Mabar RPH Medan City. Meat physical and chemical tests were carried out at the Food Chemistry Analysis Laboratory, University of North Sumatera. Furthermore, this study used 48 Brahman Cross cattle and was designed with a statistical T-test consisting of 2 variables and 24 replications. The research treatment consisted of 24 Brahman Cross cattle without rest (0 hours), and 24 Brahman Cross cattle rested for 24 hours. The results showed that the duration of 0 hour rest and 24 hours rest before slaughter had no significant effect (P>0.05) on the pH and protein content, but had a significant effect (P>0.05) on water holding capacity and fat content.

Nutrient Use Efficiency and Grain Quality of Malt Barley (Hordeum vulgare L.) Varieties in Response to Nitrogen Fertilizer in, Southeastern Ethiopia

The expansion of brewing industries in Ethiopia has been inducing a growing demand for the supply of malt with optimum kernel protein content. However, the supply has been constrained by the unavailability of sufficient volumes of acceptable quality of malting barley grain to meet the ever-increasing demand. In this regard, field experiments were conducted in the southeastern Ethiopian highlands to evaluate the combined effects of six fertilizer levels (0, 11.5, 23, 34.5, 46, and 57.5) N kg ha&amp;lt;sup&amp;gt;-1 &amp;lt;/sup&amp;gt;and three malt barley varieties (Fanaka, Ibon and Holker) on the yield, quality and nutrient use efficiency of malting barley. The experiment was laid out in a randomized complete block design with three replications. Application of 11.5, 23, 34.5, 46 and 57.5 N kg ha&amp;lt;sup&amp;gt;-1&amp;lt;/sup&amp;gt; increased the grain yields by 1010.3, 1065.9, 1288.1, 1421.3, and 1777.6 kg ha&amp;lt;sup&amp;gt;-1&amp;lt;/sup&amp;gt; and economic benefits by 31 ETB, 30.4 ETB, 32.9 ETB, 33.16 ETB and 33.38 ETB respectively, for each increment of on N fertilizer, when compared to the control treatment. The production of malting barley with improved yield, optimum kernel protein concentrations and enhanced economic benefit was attained through 57.5 and 46 N kg ha&amp;lt;sup&amp;gt;-1&amp;lt;/sup&amp;gt; as first and second option respectively in the study area. Thus, to improve the likelihood of acceptance of malting barley by malting industries, growers are recommended to select low-protein containing varieties and decide application of N fertilization based on soil test results.

Improved yield by optimizing carbon, nitrogen metabolism and hormone balance in apical kernels under low nitrogen conditions using the low nitrogen–tolerant maize variety

ContextUsing low nitrogen (N)–tolerant maize varieties serves as a viable means to curtail N fertilizer application while improving crop yield. ObjectiveTo investigate the differences in carbon and nitrogen metabolic processes, and the hormones within kernels located at varying positions along the ear, between low N–tolerant and low N–sensitive maize varieties. Furthermore, this research aims to elucidate the ramifications of these observed disparities on kernel weight and yield, particularly when cultivated under low N conditions. MethodsThe low N–tolerant maize variety (ZH311) and low N–sensitive maize variety (XY508) were applied. The in–situ filed experiment with three N fertilizer treatments of 0 N (0 kg·N ha−1), 150 N (150 kg·N ha−1) and 300 N (300 kg·N ha−1) was conducted in 2017–2019. ResultsThe apical kernel weight of ZH311 was less affected by low N (0 N and 150 N) and the yield was 25.3–22.9% higher than XY508. The kernel weight was significantly and positively correlated with kernel starch and protein content. The starch and protein contents of ZH311 apical kernels were 6.3–7.3% and 12.4–14.4%, higher than XY508 under low N. It was indicated that the main factor affecting starch accumulation in the apical kernels was Susy activity and protein accumulation was IAA/GA3, Z+ZR/GA3 and GOGAT activity by the redundancy analysis. Under low N, the Susy and GOGAT activity, IAA/GA3 and Z+ZR/GA3 in the apical kernel of ZH311 were higher than XY508 by 51.4–39.3% and 65.4–46.9%, 62.1–33.1% and 41.8–48.2%. ConclusionsWe have demonstrated to improve the maize yield by increasing the apical kernel weight, which resulted in enhancing the uniformity of the kernel weight along the ear. Under low N conditions, the low N–tolerant maize variety was shown to facilitate the starch and protein biosynthesis by increasing the activity of key enzymes in the carbon and the nitrogen metabolism processes such as Susy and GOGAT in the apical kernels, and optimizing the hormone balance between IAA/GA3 and Z+ZR/GA3, to increase the kernel weight and yield. ImplicationsThe findings of this investigation will help understand the underlying factors contributing to the yield variations exhibited among distinct low N–tolerant maize varieties when cultivated under conditions of limited N availability. These insights could serve as the theoretical basis for breeding of low N–tolerant maize varieties and practical guidance for the formulation of N fertilizer management strategies.

Grain Quality and Yield Response of Malt Barley Varieties to Nitrogen Fertilizer Rates in the West Arsi, Oromia Reginal State of Ethiopia

Grain yield and yield components of malt barley (&amp;lt;i&amp;gt;Hordeum vulgare&amp;lt;/i&amp;gt; L.) were investigated concerning varieties and nitrogen application rates. A field experiment was conducted to evaluate (i) the optimal fertilizer level for maximum yield and quality of malt barley varieties (ii) to determine the impacts of nitrogen fertilizer rate, vaieties and growing season on yield and yield components of malt barley. Three malt barley varieties (Ibon, Bekoji 1, and EH1847) and four fertilizer rates (RNP kg ha&amp;lt;sup&amp;gt;-1&amp;lt;/sup&amp;gt;, 150% RNP kg ha&amp;lt;sup&amp;gt;-1&amp;lt;/sup&amp;gt;, 200% RNP kg ha&amp;lt;sup&amp;gt;-1&amp;lt;/sup&amp;gt; and RNPS kg ha&amp;lt;sup&amp;gt;-1&amp;lt;/sup&amp;gt;) were studied over two growing season (2019 and 2020) in a factorial arrangement of randomized complete block design (RCBD) and replicated three times. The main effects of&amp;lt;sup&amp;gt;-&amp;lt;/sup&amp;gt; variety and fertilizer rate were significantly (P&amp;lt;0.01) variation, on grain yield, biomass yield, hectolitre weight and thousand kernel weight, while plant height, spike length and grain protein content showed significant (P&amp;lt;0.05) variations. The interaction effect of variety and fertilizer rate on the number of grains per spike indicated significant (P&amp;lt;0.001) variation. The use of a 200% RNP kg ha&amp;lt;sup&amp;gt;-1&amp;lt;/sup&amp;gt; fertilizer rate resulted in a higher (4152.9 kg ha&amp;lt;sup&amp;gt;-1&amp;lt;/sup&amp;gt;) grain yield. The highest (33.1) number of grain per spike was produced from the combination of 150% RNP kg ha&amp;lt;sup&amp;gt;-1&amp;lt;/sup&amp;gt; fertilizer rate with Bekoji 1 malt barley variety, Like wise higher (48.6) thousand kernel weight was produced from RNPS. The results of this study indicated that, the importance of using appropriate malt barley variety and fertilizer rate to increase the yield of malt barley with acceptable grain quality in the study area. Hence application of 150% RNP and 200% RNP kg ha&amp;lt;sup&amp;gt;-1&amp;lt;/sup&amp;gt; gave a grain yield of (3582.81 kg ha&amp;lt;sup&amp;gt;-1&amp;lt;/sup&amp;gt;) and (4152.9 kg ha&amp;lt;sup&amp;gt;-1&amp;lt;/sup&amp;gt;, and economic benefit of 5.99 (ETB) and 3.65 (ETB) respectively. Among malt barley varieties highest (4110.4) and (3538.3) kg ha&amp;lt;sup&amp;gt;-1&amp;lt;/sup&amp;gt; grain yield was recorded from EH1847 and Bekoji 1 verities respectively. The production of malt barley with higher yield, optimal kernel protein concentration and higher economic benefit was obtained via EH1847 malt barley varieties along with 150% RNP and 200% kg ha&amp;lt;sup&amp;gt;-1&amp;lt;/sup&amp;gt; fertilizer rate in the study area and similar agro ecologies.

Nitrogen application in pod zone improves yield and quality of two peanut cultivars by modulating nitrogen accumulation and metabolism

Cultivated peanut (Arachis hypogaea L.) represents one of the most important oil and cash crops world-widely. Unlike many other legumes, peanuts absorb nitrogen through their underground pods. Despite this unique feature, the relationship between yield and nitrogen uptake within the pod zone remains poorly understood. In our pot experiment, we divided the underground peanut part into two zones—pod and root—and investigated the physiological and agronomic traits of two peanut cultivars, SH11 (large seeds, LS) and HY23 (small seeds, SS), at 10 (S1), 20 (S2), and 30 (S3) days after gynophores penetrated the soil, with nitrogen application in the pod zone. Results indicated that nitrogen application increased pod yield, kernel protein content, and nitrogen accumulation in plants. For both LS and SS peanut cultivars, optimal nitrogen content was 60 kg·hm− 2, leading to maximum yield. LS cultivar exhibited higher yield and nitrogen accumulation increases than SS cultivar. Nitrogen application up-regulated the expression of nitrogen metabolism-related genes in the pod, including nitrate reductase (NR), nitrite reductase (NIR), glutamine synthetase (GS), glutamate synthase (NADH-GOGAT), ATP binding cassette (ABC), and nitrate transporter (NRT2). Additionally, nitrogen application increased enzyme activity in the pod, including NR, GS, and GOGAT, consistent with gene expression levels. These nitrogen metabolism traits exhibited higher up-regulations in the large-seeded cultivar than in the small-seeded one and showed a significant correlation with yield in the large-seeded cultivar at S2 and S3. Our findings offer a scientific basis for the judicious application and efficient utilization of nitrogen fertilization in peanuts, laying the groundwork for further elucidating the molecular mechanisms of peanut nitrogen utilization.

EFFECT OF GIVING PINEAPLLE JUICE (Ananas Comasus L.Merr) On Quality Of Duck Meat

Duck meat is a source of animal protein. Duck meat is widely used in various food preparations. The aim of this research was to determine the effect of giving pineapple juice on the physical and chemical quality of duck meat. The experimental design used complete randomization with four treatments and three replications. The treatments applied were : P0 : duck meat (without the additional of pineapple juice), P1 : duck meat + 25% pineapple juice, P2 : duck meat + 50% pineapple juice, P3 : duck meat + 75% pineapple juice. The data obtained was analysed using analysis of variance (ANOVA) and continued with wether three was a real influence. The variables observed include physical (pH) and chemical quality (water content, protein content and fat content). The result showed that giving pineapple juice to duck meat had a significant effect (P&lt;0,05) on the quality of pH and water content, but thre was no significant difference (P&gt;0,05) on protein and fat content of duck meat. Providing pineapple juice up to 50% can reduce the pH and water content, while up to 75% it has no effect on the protein and fat of duck meat.

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

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

The utilization of pineapple hump extracts in complete feeds on the quality of free-board rabbit meat.

The study aimed to identify the effect of pineapple hump extracts in different doses on increasing the chemical and physical quality of rabbit meat. The research stages were carried out with maintenance for two months using a completely randomized design consisting of four treatments and five replicates. P0 = complete ration without pineapple hump extract; P1 = complete ration with the addition of 0.2% pineapple hump extract; P2 = complete ration with the addition of 0.4% pineapple hump extract; and P3 = complete ration with the addition of 0.6% pineapple hump extract. The variables observed were the chemical quality of meat (pH, moisture, carbohydrate, fat, and protein content in rabbit meat), and the physical quality (water holding capacity (WHC), cooking loss). The data were analyzed using SAS, with significantly different results subjected to Duncan's further testing. The addition of 0.4% pineapple hump extract in rabbit complete rations had a very significant effect on the WHC of 71.62%. The addition of 0.6% pineapple hump extract also had a significant effect on the protein content of meat, increasing it by 19.17%. The effects of pineapple hump extract up to 0.6% in a complete diet of weaned rabbits have a positive effect on the physical and chemical quality of rabbit meat, especially on the protein and water-holding capacity of rabbit meat.

Indophenol Blue Colorimetric Method to Determine Grain Protein Content of Cereal Plants.

Here, we propose a method to convert the organic nitrogen in maize kernels into ammonia in solution and then chlorinate it to prepare monochloride salts, which can form an oxidatively coupled blue-green mixture with sodium salicylate and sodium dichloroisocyanurate. The concentration of ammonium ions in the blue-green mixture can then be determined in the solution, and finally the protein content in maize kernels can be calculated from the nitrogen content.

ЭКСТЕРЬЕРНО-КОНСТИТУЦИОНАЛЬНЫЕ ХАРАКТЕРИСТИКИ И ХИМИЧЕСКИЙ СОСТАВ МЯСА ЛОШАДЕЙ УЛЬДУРГИНСКОЙ ПОРОДЫ

The development of horse herd farming with increase in number of meat horses, exclusively adapted to the conditions of year-round grazing, is an urgent problem of animal husbandry. Russian Research Institute of Horse Breeding in collaboration with the Federal State Budgetary Scientific Institution "Russian Research Institute of Horse Breeding" bred Uldurginskaya horse. They crossbred Buryat horses with stallions of Russian draft horse, Russian trotter and Transbaikalian horse to increase productivity and reproductive qualities of animals. The aim of the present research was to study the exterior and constitutional characteristics and meat productivity of young horses, depending on breed. Experimental studies were conducted in conditions of breeding farms of Agricultural Production Cooperative "Uldurga" and OOO "Domna" (Yeravninskiy district, Republic of Buryatia), the composition of meat raw materials was studied in the laboratory of Center for Collective Use "Progress", ESSUTM. The analysis of exterior and constitutional features of new breed specimen indicates that they differ in strong bones and distinct meat forms, which is confirmed with body mass index. There was significant increase in body weight of young Uldurginskaya breed compared to Buryat one: at 6 months by 51.6 kg, at 18 months by 45.7 kg, at 30 months by 51.9 kg. Studies of chemical composition of muscle tissue have shown higher protein content (by 6.4–9.3 %) in meat of Uldurginskaya breed.

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

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

Source-sink coordinated peanut cultivar increases yield and kernel protein content through enhancing photosynthetic characteristics and regulating carbon and nitrogen metabolisms

The grain yield of crops is determined by the synergistic interaction between source activity and sink capacity. However, source-sink interactions are far from being fully understood of peanut. Therefore, a 2-year field study (2018–2019) was conducted to compare differences in photosynthetic characteristics, carbon and nitrogen metabolism, and yield and quality of different source–sink peanut varieties. Four representative source–sink types were examined: JH5 (source–sink coordination type), SH9 (sufficient source–large sink type), ZH24 (sufficient source–few sink type), and HY36 (large source–few sink type). The results showed that the photosynthetic potential of HY36 was higher than that of the other varieties after flowering because of a large source (leaves), whereas the chlorophyll content and net photosynthetic rate of HY36 were significantly lower than those of JH5 and ZH24. Proportions of dry matter transferred to pods were significantly different among four source–sink peanut varieties. From 50 days after flowering, the dry matter distribution ratio of pods exceeded that of stems and leaves in JH5, significantly earlier than other varieties, which prolong the duration of pod-filling period, followed by SH9 and ZH24. The activities of nitrate reductase, glutamine synthetase, glutamate dehydrogenase, and glutamate synthase in JH5 were the highest among the varieties, and thus, the highest protein content was also in JH5. The activities of sucrose synthase and sucrose phosphate synthase in ZH24 were significantly higher than those in HY36. The highest oil content was also in ZH24. Among pod sink characteristics and yield, SH9 had the longest flowering period and the highest gynophore formation rate but the lowest pod-bearing rate, and the effective proportion and pod fullness were also lower than those of other varieties. The highest pod rate was in ZH24. The effective proportion and pod fullness of JH5 were higher than those of the other varieties, and its yield was also the highest, followed by SH9 and ZH24, with the lowest yield in HY36. The obtained results indicate that the source–sink coordinated variety had high Pn and chlorophyll content in the late growth stage, a long functional period of leaves, and a high proportion of assimilates transported to pods, thus promoting effective proportions and pod fullness to improve peanut yield and protein content, suggesting that different cultivation and management measures should select for different peanut varieties to best coordinate the relationship between the source and sink.

Effect of Almond and Thyme Oils on the Nutritional Profile of Broiler and Quail Meat

Broiler and quail farming have experienced significant growth in Pakistan. Broiler chickens are primarily raised for their meat, whereas quails are raised for both their meat and eggs. This study aims to assess the quality and shelf life of broiler and quail meat when treated with thyme and almond essential oils and stored under refrigeration at 4℃. Proximate analysis was conducted on the quail and broiler meat samples, assessing moisture, ash, protein, and fat content to evaluate their nutritional value. Nanoemulsions of thyme and almond oil were prepared at two different concentrations (15% and 25%) and applied to the meat samples, which were then divided into five groups: a control group and four treatment groups. The four treatment groups were labelled as 15% thyme, 25% thyme, 15% almond, and 25% almond. The meat samples were analyzed for their proximate composition (moisture, ash, protein, and fat) and pH levels on the first, seventh, and twenty-first days of the experiment. Fresh samples of chicken and quail meat exhibited significant differences in moisture, ash, proteins, and fats, while pH levels remained relatively stable. On the 7th and 21st days, there was an observable increase in ash, protein, and fat values across all experimental groups, while pH levels remained relatively unchanged. Broiler meat had the highest protein content, while quail meat contained the highest fat levels. Among the treatments, it was observed that thyme oil at a 25% concentration yielded the best results for preserving nutritional values close to their initial levels when compared to the other experimental groups. Based on the study's findings, it is reasonable to conclude that thyme oil, in comparison to almond oil, maybe a more effective option for preserving meat and extending the shelf life of stored meat.