Longissimus Thoracis Et Lumborum Muscle Research Articles

Effects of Rosa roxburghii Tratt seed on the growth performance, meat quality, and sensory evaluation characteristics in growing rabbits

The objective of this study was to observe the effects of Rosa roxburghii Tratt seed (RRTS) on growth performance, meat quality, and sensory characteristic parameters in rabbits. Ninety-six New Zealand White rabbits were allotted to four dietary treatments containing 0 (CON), 120 (LR), 240 (MR), and 360 mg/kg (HR) RRTS. The experimental period lasted for 11 weeks. Thirty-two fattened rabbits were slaughtered, and the Longissimus thoracis et lumborum (LTL) muscle was used for analyses. The feeding of RRTS was significantly (P < 0.05) decreased the feed conversion ratio (FCR). pH45min, pH24h, lightness, redness, drip loss, and percentage of water loss were unaffected (P > 0.05) by dietary treatments, whereas MR and HR treatments resulted in lower (P < 0.05) levels of yellowness and higher (P < 0.05) levels of shear force. LR showed significantly higher (P < 0.05) meat polyphenol compounds and vitamin E relative to the CON. Moreover, compared to the CON, HR treatment showed significantly higher (P < 0.05) vitamin C and glutathione peroxidase, and LR and MR displayed lower (P < 0.05) superoxide anion radicals, and all treatments had higher levels catalase (CAT). C18:2n-6 t, C20:2, C20:3n-6, C20:4n-6, C20:5n-3, C22:5n-3, and C22:6n-3 in LTL meat were higher (P < 0.05) in MR than CON rabbits. Moreover, the LTL muscle sensory evaluation parameters of appearance and fibrousness were improved (P < 0.05). Overall, dietary supplementation with RRTS is a valid strategy for decreasing FCR, and improving meat CAT concentration, C20:5n-3 and C22:5n-3 profiles, and sensory characteristics parameters of rabbits.

Candidate SNPs for meat quality and carcass composition in free-range Iberian pigs

Several genetic markers, previously associated with meat quality traits, have been proposed to be included in Iberian pig breeding programs. However, before being implemented, effects of these candidate SNPs on premium cuts' yield should be evaluated to avoid potential undesirable antagonistic effects. Therefore, the main goals of this study were to evaluate the effects of a set of 26 polymorphisms on premium cuts weights and to corroborate their effects on meat quality in a larger population. Phenotypic data of approximately 1550 Iberian pigs were recorded.The PRKAG3_rs319678464C and PRKAG3_rs1108399077G alleles were associated with an increase of shear force, water losses and color values and a reduction of average daily gain (ADG). The CAST_rs196949783G > A and ADIPOQ_rs3476515794T > G SNPs mainly affected IMF content, with this last SNP being the only one with significant effects on any of the carcass measures, specifically Longissimus thoracis et lumborum (LTL) weight. The ELOVL6_rs3473714672A, FASN_rs331694510A, MTTP_rs335896411C and ACACA_rs340781986C alleles were linked to a higher percentage of oleic acid and monounsaturated FA and a decrease in palmitic, palmitoleic and saturated FA. Besides, suggestive effects were observed between ELOVL6_rs3473714672A > G and ham and shoulder weights, and between MTTP_rs335896411T > C and LTL muscle weight. Finally, the NR6A1_rs326780270T allele was associated with a significant increase in ADG and tended to reduce the ham weight. The SNPs mapped to PRKAG3 (rs319678464G > C), ACACA, FASN and CAST genes could be implemented in breeding programs to improve meat quality traits without undesirable effects on carcass composition. The SNPs mapped to PRKAG3 (rs1108399077G > A) ELOVL6, MTTP and NR6A1 should continue to be tested in a larger number of animals.

Effects of Sex and Hunting Season on Carcass and Meat Quality Characteristics of the Brown Hare (Lepus europaeus).

The objective of the study was to determine the effects of sex and hunting season on the carcass, meat and fat quality of hunted brown hares (Lepus europaeus). Twenty-two hares of both sexes hunted in winter (December) during two hunting seasons in accordance with the law on hunting in Lithuania were evaluated using reference methods The data were subjected to two-factor analysis of variance in the general linear (GLM) procedure. No significant differences in carcass measurements and muscularity or internal organs between the sexes of brown hares were found; however, the hunting season appeared to affect the size of hares. The biceps femoris (BF) thigh muscle of males had lower (p < 0.05) dry matter content and higher (p < 0.05) drip loss compared with females. The hunting season demonstrated an effect (p < 0.001) on protein and hydroxyproline contents in the longissimus thoracis et lumborum (LTL) and affected dry matter, protein and hydroxyproline contents (p < 0.05, p < 0.001 and p < 0.01, respectively) in BF muscles, and differences in the colour of muscles were also observed. The shear force in the Warner-Bratzler (WB) test was higher (p < 0.001 and p < 0.01, respectively) for LTL and BF muscles during the first hunting season. The hunting season did not affect the total SFA in the intramuscular fat (IMF) of all the tissues, but it affected levels of monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids in the muscles. No differences were found in the total saturated fatty acids (SFA) of both muscles between the sexes, but females demonstrated lower (p < 0.05 and p < 0.01, respectively) and more favourable n-6/n-3 PUFA ratios in the muscles and fat and a lower (p < 0.05) thrombogenic (TI) index in the LTL compared with males.

A multiple parameters fusion model based on hydrogen sulfide for accurately evaluating the freshness of lamb meat

SummaryHydrogen sulfide (H2S), as an important freshness indicator of meat, can effectively reflect the degree of spoilage. However, establishing a multiple parameters fusion model with temperature correction to fit the relationship between the H2S concentration and other freshness indicators is still a challenge. In this study, the M. longissimus thoracis et lumborum muscle (LTL) of lamb was stored in air packaging at 0 °C, 4 °C, 8 °C, 12 °C and 25 °C, respectively, to monitor the changes of gaseous H2S and other fresh indicators. The correlation analysis indicates that H2S concentration is highly consistent with lamb meat freshness. During the analysis, the well‐fitted Stirling models show high statistical relationships between H2S and total viable count (TVC)/total volatile base nitrogen (TVB‐N) values with the determination coefficients (R2) all exceeding 0.9000. Subsequently, the fusion freshness prediction models with the temperature corrections were successfully established by fusing the exponential models into the Stirling models. As verified, the fusion freshness prediction models based on H2S concentration can offer accurate predictions of the TVC and TVB‐N values of lamb meat at different temperatures with an R2 of 0.9352 and 0.8627, respectively. The proposed models might be used to accurately forecast and evaluate the freshness of meat in the process of storage.

Changes in Water Holding Capacity and Shear Force in Fallow Deer Muscles during Ageing

The aim of the study was to determine changes in water-holding and water-binding capacities in relation to the tenderness of fallow deer semimembranosus (SM) and longissimus thoracis et lumborum (LTL) muscles during ageing. In the study, muscles obtained from 18-month-old farm-raised fallow deer bucks were used. The quality of the meat was determined during ageing for 48 h, 168 h, and 288 h post slaughter. It was noted that ageing had a negative effect on water retention in fallow deer meat. It decreased the ability of meat tissue to bind added water (p &lt; 0.01) and increased cooking losses (p &lt; 0.01), though it also increased tenderness (p &lt; 0.01). Generally, SM showed lower (p &lt; 0.001) tenderness than LTL. SM and LTL muscles were similar in terms of free water content, ability to bind added water, and cooking losses (p &gt; 0.05). The way the meat was heated (cooked in water vs. roasted in the dry air) affected only cooking losses (p &lt; 0.05), which were higher in roasted samples but had no effect either on volume loss or meat tenderness. In conclusion, the main factor affecting the water holding and binding capacities, as well as fallow deer meat tenderness, is ageing. The time enough to obtain tender meat is 168 h for LTL, whereas SM should be aged for 288 h.

SVM Regression to Assess Meat Characteristics of Bísaro Pig Loins Using NIRS Methodology.

This study evaluates the ability of the near infrared reflectance spectroscopy (NIRS) to estimate the aW, protein, moisture, ash, fat, collagen, texture, pigments, and WHC in the Longissimus thoracis et lumborum (LTL) of Bísaro pig. Samples (n = 40) of the LTL muscle were minced and scanned in an FT-NIR MasterTM N500 (BÜCHI) over a NIR spectral range of 4000-10,000 cm-1 with a resolution of 4 cm-1. The PLS and SVM regression models were developed using the spectra's math treatment, DV1, DV2, MSC, SNV, and SMT (n = 40). PLS models showed acceptable fits (estimation models with RMSE ≤ 0.5% and R2 ≥ 0.95) except for the RT variable (RMSE of 0.891% and R2 of 0.748). The SVM models presented better overall prediction results than those obtained by PLS, where only the variables pigments and WHC presented estimation models (respectively: RMSE of 0.069 and 0.472%; R2 of 0.993 and 0.996; slope of 0.985 ± 0.006 and 0.925 ± 0.006). The results showed NIRs capacity to predict the meat quality traits of Bísaro pig breed in order to guarantee its characterization.

Association of the MC4R gene with growth traits and meat quality in Colombian hair sheep.

The objective of this study was to associate the 1016G > A variant of the melanocortin-4 receptor gene with lamb's weight, growth, and meat quality in the Colombian hair sheep breed. A total of 168 lambs, weights were measured at birth weight (BW), at weaning adjusted weaning weight (AWW), at 6 months [adjusted weight (AW180)], at slaughter adjusted slaughter weight (ASW), daily weight gain preweaning daily gain (preWDG), and postweaning daily gain (postWDG) weaning, and after slaughter, pH, texture, and cook-loss (CL) in the longissimus thoracis et lumborum (LTL) muscle according to the American Meat Science Association methodology. The 1016G > A genotypes were obtained by sequencing. Genotypic and allele frequencies, heterozygosities, and Hardy-Weinberg equilibrium (HWE) were estimated. Using a generalized linear model, the genotype and the allelic substitution effect were associated with the evaluated traits. The heterozygous genotype (0.48) and G allele (0.61) were the most frequent. Heterozygosities were similar (0.47), indicating HWE. The genotype affected the BW (p < 0.05), with a higher value for the GG genotype (2.69 kg). AWW (12.75 kg), AW180 (19.67 kg), and ASW (31.21 kg) weights and daily weight gain (preWDG = 115.41 gm; postWDG = 96.16 gm) were not associated. Average pH, Warner-Bratzler shear force, and CL were 5.75 units, 49.46 N, and 32.02%, with no genotype effect. The G > A substitution only affected BW at -388 gm (p < 0.05). The 1016G > A variant is polymorphic and affects the BW but not other growth traits or the meat quality of the LTL muscle.

ITRAQ-based proteomic analysis reveals the underlying mechanism of postmortem tenderization of refrigerated porcine Longissimus thoracis et lumborum muscle

The isobaric tags for relative and absolute quantitation (iTRAQ) technology was used for differential proteomic analysis of refrigerated porcine Longissimus thoracis et lumborum (LTL) muscle at different time points postmortem (45 min, 4 h, 8 h, 12 h, 24 h, 48 h, 72 h and 96 h) to mechanistically elucidate the postmortem tenderization. Compared with the proteins identified in porcine LTL muscle at 45 min postmortem (control), 862 proteins were significantly expressed at 4 h, 8 h, 12 h, 24 h, 48 h, 72 h and 96 h postmortem. Moreover, clustering and path analysis showed that the quality traits of porcine LTL muscle, including pH, shear force, myofibril fragmentation index, correlated significantly with 2, 6 and 6 differentially expressed proteins, respectively, with the lowest or highest expression at 8 h or 12 h postmortem. Overall, the tenderness of refrigerated porcine LTL muscle might be significantly affected by changes in quality traits at 8 h and 12 h postmortem.

Rabbits Divergently Selected for Total Body Fat Content: Changes in Proximate Composition and Fatty Acids of Different Meat Portions.

Simple SummaryThe purpose of the investigation was to determine the effect of the selection for the total fat content of the rabbit body on the fat content and fatty acid composition of different meat cuts. The higher the fat content of the given meat, the more effective the selection was. Authors found that the meat of fatter rabbits is healthier, which can be used in the production of baby food.The present research studied the potential of a four-generation divergent selection (Pannon maternal rabbit lines) based on the total body fat content to create two rabbit lines with different meat attributes: a Fat line to deliver greater amounts of healthy fatty acids for newborns and infants, and a Lean line intended to provide lean meat for everyday consumption. Selection was based on the fat index calculated in 10-week-old live rabbits by means of computed tomography (CT). For each generation, 60 rabbits/line were fed ad libitum with commercial pellet from weaning (5 weeks) to slaughter (11 weeks). A total of 15 rabbits/line were randomly selected for meat quality evaluations: the longissimus thoracis et lumborum muscles (LTLs), hind legs (HLs), forelegs (FLs) and abdominal wall (AW) were analyzed for their proximate composition and fatty acid (FA) profile. FA contents were also calculated. Results highlighted that it was possible to obtain leaner meat for everyday consumption in most meat portions starting from generation 4 (7.93 vs. 11.9, 5.10 vs. 5.98 and 7.26 vs. 10.9 g of lipids/100 g of meat in Lean and Fat groups for the FLs, HLs and AW, respectively). The sole exception was the LTLs, which were not affected by the divergent selection. The total PUFA amount increased in FL and AW (p < 0.05) portions of the Fat line only, attributable to a greater n-3 amount (151 vs. 216 and 73 vs. 143 mg/100 g of meat in Lean and Fat groups for the FLs and AW, respectively).

Effect of dietary green tea extract supplementation in growing-finishing pigs on growth performance, meat quality, and oxidative stability of pork

This experiment was conducted to investigate the effect of dietary supplementation with green tea extract on the growth performance, meat quality and oxidative stability of the longissimus thoracis et lumborum (LTL) muscle in growing-finishing pigs. A total of 16 crossbred pigs, half females and half males, were randomly assigned to 2 dietary treatments. This experiment lasted 9 weeks and included grower and finisher periods. The experimental diets in each period were a standard diet (control) and the standard diet supplemented with green tea extract at 500 mg/kg diet. Dietary supplementation with green tea extract did not affect the animal performance and meat quality parameters. However, dietary green tea extract improved the oxidative stability of the LTL muscle during storage at 4 °C for 6 d. Sensory characteristics were not impacted by green tea extract supplementation. In conclusion, dietary supplementation of pig diets with green tea extract at 500 mg/kg diet can be used to prevent lipid oxidation in pork.

Effects of Purple Corn Anthocyanin on Growth Performance, Meat Quality, Muscle Antioxidant Status, and Fatty Acid Profiles in Goats.

Simple SummaryCurrently, unsaturated fatty acids (UFAs) in goat meat have gained popularity among consumers based on the benefits to human health. However, UFAs are prone to lipid oxidation. Purple corn is rich in anthocyanins, which have a wide range of biological activities, such as antioxidation, scavenging free radicals, and preventing lipid peroxidation. This study hypothesized that purple corn anthocyanin can improve meat quality and prevent lipid oxidation by promoting antioxidant status and UFA levels in longissimus thoracis et lumborum muscle of growing goats. The results of the current study indicate that dietary supplementation with purple corn anthocyanins has the potential to improve meat quality and prevent lipid oxidation by promoting antioxidant status and regulating related antioxidant gene expression, as well as improving polyunsaturated fatty acid concentrations in the longissimus thoracis et lumborum muscle of growing goats.This study was conducted to examine the effect of purple corn anthocyanin on performance, meat quality, muscle antioxidant activity, antioxidant gene expression, and fatty acid profiles in goats. The feeding trial period lasted 74 d. The adaptation period was 14 d, and the formal experimental period was 60 d. Eighteen Qianbei-pockmarked goats (Guizhou native goat breed; body weight, 21.38 ± 1.61 kg; mean ± standard deviation) were randomly allotted into three equal groups, including a control with no purple corn pigment (PCP) and groups receiving either 0.5 g/d PCP or 1.0 g/d PCP. The inclusion of PCP did not affect (p > 0.05) the dry matter intake, average daily gain, or feed conversion ratio compared to the control group. The addition of PCP reduced (p < 0.05) shear force in the longissimus thoracis et lumborum muscle (LTL) during the growth phase of the goats. Goats receiving PCP showed higher (p < 0.05) levels of reduced glutathione, 2,2-diphenyl-1-picrylhydrazyl scavenging activity and peroxidase in LTL compared to the control. Moreover, compared to the control, the PCP group displayed lower (p < 0.05) concentrations of 12:0, C16:0, and total saturated fatty acids, but increased (p < 0.05) concentrations of various unsaturated fatty acids, including C18:1n9, C20:3n6, C20:4n6, C18:2n6 cis, C20:3n6, C22:5n3, C22:6n3, and total polyunsaturated fatty acids (PUFAs). The abundance of nuclear factor, erythroid 2 like 2, superoxide dismutase 1, glutathione peroxidase 1, and catalase was upregulated (p < 0.05) in the LTL of goats receiving 0.5 g/d PCP in comparison to the other groups. Collectively, result of the current study indicated that PCP anthocyanin could be used as a source of natural functional additive because anthocyanin-rich PCP has the potential to improve meat quality and enhance muscle antioxidant status as well as improve the proportions of PUFAs in goat muscle.

Intramuscular Fat Selection in Rabbits Modifies the Fatty Acid Composition of Muscle and Liver Tissues.

Simple SummaryIntramuscular fat content improves the juiciness, tenderness, and flavor of meat, but it can also affect its nutritional quality. A divergent selection experiment for intramuscular fat content was performed on rabbits for 10 generations to study the metabolism of the selected and correlated traits. The direct response to selection and the correlated responses in the meat fatty acid content, in the liver fat and its fatty acid content, and in plasma metabolic markers related to liver metabolism were studied. Increasing intramuscular fat content led to higher fat deposition in the carcass, but not in the liver. The fatty acid contents of Longissimus thoracis et lumborum muscle and liver were modified after selection, for which the microbiome composition also played an important role. A higher concentration of plasma lipids was found in the low-IMF line, probably due to a lower uptake by the muscle and adipose tissue.This study was conducted on two rabbit lines divergently selected for intramuscular fat (IMF) content in the Longissimus thoracis et lumborum (LTL) muscle. The aim was to estimate the direct response to selection for IMF after 10 generations, and the correlated responses in carcass quality traits, meat fatty acid content, liver fat and its fatty acid content, and in plasma metabolic markers related to liver metabolism. Selection for IMF content was successful, showing a direct response equivalent to 3.8 SD of the trait after 10 generations. The high-IMF line (H) showed a greater dissectible fat percentage than the low-IMF line (L), with a relevant difference (DH-L = 0.63%, Pr = 1). No difference was found in liver fat content (DH-L = −0.04, P0 = 0.62). The fatty acid content of both LTL muscle and liver was modified after selection. The LTL muscle had greater saturated (SFA; DH-L = 5.05, Pr = 1) and monounsaturated fatty acids (MUFA; DH-L = 5.04, Pr = 1) contents in the H line than in the L line. No relevant difference was found in polyunsaturated fatty acids content (PUFA; Pr = 0.05); however, greater amounts of C18:2n6 (DH-L = 3.03, Pr = 1) and C18:3n3 (DH-L = 0.56, Pr = 1) were found in the H than in the L line. The liver presented greater MUFA (DH-L = 1.46) and lower PUFA (DH-L = −1.46) contents in the H than in the L line, but the difference was only relevant for MUFA (Pr = 0.86). The odd-chain saturated fatty acids C15:0 and C17:0 were more abundant in the liver of the L line than in the liver of the H line (DH-L = −0.04, Pr = 0.98 for C15:0; DH-L = −0.09, Pr = 0.92 for C17:0). Greater concentrations of plasma triglycerides (DH-L = −34) and cholesterol (DH-L = −3.85) were found in the L than in the H line, together with greater plasma concentration of bile acids (DH-L = −2.13). Nonetheless, the difference was only relevant for triglycerides (Pr = 0.98).

The Effect of Rearing Conditions on Carcass Traits, Meat Quality and the Compositions of Fatty Acid and Amino Acid of LTL in Heigai Pigs.

Simple SummaryPeople’s demand for meat consumption has transformed from quantity to quality. The rearing condition is one of the factors affecting meat quality. However, the effects of different rearing conditions on the production of Chinese indigenous pig breeds are still barely understood. In this study, Heigai pigs (a Chinese indigenous pig breed) were raised in the indoor feeding farm and the grazing farm to investigate the effects of different rearing conditions on carcass traits, meat quality and the compositions of fatty acid and amino acid. Grazing farm pigs tended to increase shear force, while significantly increasing the saturated fatty acid ratio and decreasing the unsaturated fatty acid ratio to alter the composition of fatty acids of longissimus thoracis et lumborum. The present study provides an experimental reference for regulating the production of superior meat quality pork of Chinese local breed pigs.The present study evaluates the influence of captivity and grazing rearing conditions on the carcass traits, meat quality and fatty acid profiles of Heigai pigs. Ten Heigai pigs with market weight were randomly selected from both the indoor feeding farm and outdoor grazing farm groups (FF and GF; five pigs per group) for measuring production performance. The results showed that the shear force of longissimus thoracis et lumborum (LTL) in the GF group tended to increase (p = 0.06), and triglyceride and cholesterol contents in LTL and psoas major muscle (PMM) of the GF group significantly increased and decreased, respectively (p < 0.05). The proportion of saturated fatty acids (SFA) was significantly increased (p < 0.05) in the GF group. Meanwhile, the ratios of unsaturated fatty acid (UFA), polyunsaturated fatty acid (PUFA), monounsaturated fatty acid (MUFA) and the content of flavor amino acid of the LTL in the GF group were significantly decreased (p < 0.05). The GF upregulated the expression of MyHC-IIb and lipogenic genes, such as GLUT4 and LPL (p < 0.05), in LTL and PMM, but downregulated the expression of MyHC-I, MyHC-IIa, PPARγ and leptin (p < 0.05). In conclusion, these results suggested that the different rearing conditions can alter the meat qualities by mediating the muscle fiber type and lipid metabolism of Heigai pigs.

The Fatty Acid Profile of Meat from New Zealand White Rabbits Raised under Intensive and Extensive Production Systems.

Simple SummaryThe intensification of livestock production in response to the growing demand for food has disrupted the balance between the quantity and quality of animal-based products, contributing to changes in consumer preferences. Modern consumers show an increasing interest in extensive farming and niche products that are regarded as more unique, tastier, and healthier due to the absence of harmful compounds and a higher content of valuable components (vitamins, micronutrients, macronutrients, unsaturated fatty acids). However, consumers often formulate their views and opinions based on widely-held beliefs that are not always supported by research findings. Therefore, science-based evidence is needed to draw reliable conclusions about meat products. The fatty acid composition of meat from rabbits raised under intensive and extensive production systems was compared in this study. It was found that intensively farmed rabbits can produce meat of superior quality.The aim of this study was to compare the fatty acid (FA) profile of meat from New Zealand White rabbits raised from 30 to 90 days of age under intensive (IPS) and extensive (EPS) production systems. In group IPS, the rabbits were housed in wire mesh cages with a slatted floor (16.7 animals/m2) and were fed a commercial pelleted diet. In group EPS, the rabbits were housed in free-standing cages on straw litter (2.5 animals/m2) and were fed a conventional farm-made diet (green fodder, barley grain, stale bread, hay). The FA profile of intramuscular fat (IMF) was analyzed in samples of Longissimus thoracis et lumborum (LTL) muscle. The analyzed production systems had no significant effect on the content of most FAs in IMF. However, the differences between group means contributed to more desirable values of the quality indicators of IMF (in particular in the LTL muscle) in group IPS. The study demonstrated that the claim that meat produced under less intensive farming systems is of superior quality could be an oversimplified generalization that should be validated in research.

Feeding strategies and ageing time alter calpain system proteins activities and meat quality of Braford steers.

ObjectiveThe aim of this study was to evaluate the effect of ageing and feeding strategies on the calpain protease system and meat quality traits in Braford steers.MethodsThirty Braford steers were employed; 15 animals were supplemented with corn silage during finishing and 15 were kept only on pasture. Meat quality traits and calpain system protein activity were evaluated in longissimus thoracis et lumborum (LTL) steaks aged for 2, 7, 14, and 21 days.ResultsAged meat showed higher pH and calcium content, while Warner Bratzler shear force (WBSF) decreased to day 21. No interaction between ageing and diet was seen for quality traits. Steers finished with corn silage showed higher values of water holding capacity, WBSF and free calcium, and lower values of pH and cooking loss. Calpain and calpastatin activities decreased with ageing. Finishing steers on pasture produced higher values of calpains and lower values of calpastatin activities. The higher values of calpain 1 activity were observed in muscles aged 2 days from pasture finished animals, and the lower activity of the inhibitor in the 21 days aged samples of the same group.ConclusionThese results suggest a diet by ageing interaction in calpains and calpastatin and this interaction impact in Warner Bratzler Shear Force in Braford LTL muscle.

Purple Corn Anthocyanin Affects Lipid Mechanism, Flavor Compound Profiles, and Related Gene Expression of Longissimus Thoracis et Lumborum Muscle in Goats.

Simple SummaryNatural flavor compounds can stimulate people’s senses of smell and taste; as indicators of food sensory quality, such compounds influence the acceptance by consumers. In addition, natural antioxidants are becoming popular among consumers because they are safe and have no adverse side effects. Purple corn anthocyanins are polyphenolic compounds with natural antioxidant properties that exist widely in nature. Research has shown that anthocyanins can provide extra electrons to the free radicals, preventing lipid oxidation and improving muscle volatile components. However, no information is available concerning the effect of feeding anthocyanin on goat meat volatile compounds. This was the first study to investigate the effects of dietary anthocyanins from purple corn supplementation on lipid mechanism, body composition, volatile compound profiles, and related gene expression in the longissimus thoracis et lumborum muscle of goats. The current study indicates that the consumption of purple corn anthocyanin by growing goats improves mutton flavor by decreasing plasma lipid metabolism parameters and by modulating the abundance of several flavor-related genes in the longissimus thoracis et lumborum muscle. The results will help to understand the mechanism of action of anthocyanins on the flavor compounds, providing the rationale for anthocyanins regulating mutton flavor through related signaling pathways of ruminants in future studies.The current study aimed to investigate the effect of anthocyanins on muscle flavor compound profiles in goats. Goats in three groups were fed a basic diet or a diet supplemented with 0.5 g/d or 1 g/d anthocyanin-rich purple corn pigment (PCP). Compared to the control group, plasma total cholesterol was significantly decreased (p < 0.05) in the anthocyanin groups. The feeding of anthocyanin increased (p < 0.05) flavor compound types and total alcohol level, whereas it decreased (p < 0.05) total hydrocarbons, aromatics, esters, and miscellaneous compounds in the longissimus thoracis et lumborum muscle (LTL). Adding PCP to the diet enriched (p < 0.05) vegetal, herbaceous, grease, and fruity flavors compared to the control group. The 0.5 g/d PCP group had increased (p < 0.05) abundance of peroxisome proliferator-activated receptor gamma, but there was a decreased (p < 0.05) level of lipoprotein lipase in LTL. Collectively, this study indicated that anthocyanin can improve mutton flavor by decreasing plasma lipid parameters and by modulating the abundance of several flavor-related genes of goats.

Injection of iodoacetic acid into pre-rigor bovine muscle simulates dark cutting conditions

The purpose of this study was to develop an in situ model for dark cutting beef. Iodoacetic acid (IAA) was injected at different concentrations (0, 0.625, 1.25, 2.5, 3.75, 5, or 10 μmol/g of muscle) into pre-rigor bovine longissimus thoracis et lumborum (LTL) muscle samples, and pH and color were evaluated over a 48 h period. Injection of IAA blunted muscle pH decline and lowered lightness (L*), redness (a*), and yellowness (b*) values (P ≤ 0.05) in a concentration dependent fashion. In a follow-up study, LTL muscle samples were injected with 5 μmol IAA/g of muscle to test whether IAA maintains its effect over a 336 h post-mortem storage period. In addition to inhibiting pH decline and decreasing color values, IAA increased LTL muscle water holding capacity (WHC) and firmness (P ≤ 0.05) throughout the 336 h post-mortem storage period. Collectively, these data suggest that pre-rigor injection of IAA generates beef with dark cutting-like characteristics.

Quality traits of fresh Iberian loin according to slaughter age and short-term freezing

The influence of various slaughter age options and short-term freezing storage on Iberian loin (longissimus thoracis et lumborum (LTL)) quality traits was assessed. Three batches of 15 animals each one were established (IBxD8, IBxD10 and IBxD12) to be slaughtered at 8, 10 and 12 months old, respectively, but similar live weight. After slaughtering, LTL muscles were dissected and assigned to three sets: fresh (T0), frozen during 3 (T3) and 6 months (T6). Loins from IBxD12 had lower intramuscular fat (IMF), higher mono and poly (PUFA) unsaturated fatty acids, lower α-tocopherol, as well as less capacity to retain water (WHC) and higher total and insoluble collagen which led to higher hardness. No remarkable differences were found between loins from IBxD8 and IBxD10 batches. After freezing, loins showed higher WHC, redness, lipid and protein oxidation, lower PUFA and an increase in hardness, irrespective of the time that the loins were frozen.

Feeding Fungal-Pretreated Corn Straw Improves Health and Meat Quality of Lambs Infected with Gastrointestinal Nematodes.

Simple SummaryNon-chemical strategies to control gastrointestinal nematode (GINs) infections are urgently needed to support the sustainable development of the livestock industry. The potential anti-parasitic properties in fungal-pretreated corn straw on health and meat quality of lambs infected with GINs were investigated in this study. In summary, feeding fungal-pretreated corn straw improved health and meat quality, including meat color and tenderness. Improved meat traits were attributed to fungal-pretreated corn straw providing additional dietary protein for lambs and secreting some nematicidal metabolites to repel GINs, which increased PCV and plasma iron content of lambs and reversed negative effects of GINs on meat quality.Infections with gastrointestinal nematodes (GIN) adversely affect meat color in lambs. Although white-rot fungi (WRF) pretreatment increases nutritional value and fiber digestion of corn straw for lambs, whether it can improve meat quality of lambs infected with GINs is unknown. The objective of this experiment was to study effects of feeding WRF-pretreated corn straw on the health and meat quality of lambs infected with GINs. Sixteen healthy Ujumqin lambs were orally drenched with 3rd-stage GINs larvae and randomly divided into two dietary treatments of control (CON) and WRF diets for 70 days of feeding. Results showed that feeding WRF-pretreated corn straw decreased L* and b* values (p < 0.05) and increased a* value (p < 0.01) of both longissimus thoracis et lumborum (LTL) and semimembranosus (SM) muscles of lambs infected with GINs. Feeding WRF-pretreatment corn straw decreased fecal egg count (p = 0.014) and increased packed cell volume (p = 0.013) of lambs from 28 d of feeding and increased plasma iron content (p = 0.008) of lambs from 56 d of the feeding. Feeding WRF-pretreatment corn straw decreased myosin heavy-chain (MyHC)-I (p = 0.032) and MyHC-IIα (p = 0.025) content in LTL muscle and MyHC-I (p = 0.022) and MyHC-IIβ (p = 0.048) in SM muscle of lambs. In conclusion, although there were no significant changes in the content of most amino acids or increased intensity of better flavor compounds, meat quality and health of lambs infected with GINs was significantly improved by feeding WRF-pretreated corn straw due to increased PCV and meat color and tenderness.

Physical Changes during Post-Mortem Ageing of High-Value Impala (Aepyceros Melampus) Steaks

Antelope meat production is rapidly growing, not only due to their adaptation to marginal land usage, but also because of its favorable nutritional properties and free-range production. However, limited information is available on the meat quality and processing potential of game meat for commercial consumption. The objective of this study was to determine the ageing period to achieve maximum tenderness of longissimus thoracis et lumborum (LTL) muscles of impala. The LTL muscles of 11 male and 11 female impala were harvested, and divided into eight portions. Each portion was randomly allocated to 1, 2, 4, 6, 8, 10, 12, or 14 days of wet-ageing (4 °C) in vacuum packaging. The meat pH, color, weep loss, cooking loss, and Warner–Bratzler shear force were measured throughout ageing. Initially the ageing profile differed depending on the sex of the animal from which the muscle was harvested; however, after 8 days of ageing, maximum tenderness was reached (13.5 ± 0.91 N) and no further sex differences were seen. Ageing improved the surface color of all meat until day 8, after which discoloration occurred. Therefore, it is recommended that impala LTL steaks should be wet-aged at 4 °C for eight days to achieve maximum tenderness and minimize sex variability.