Meat Content Research Articles

Deteksi Konsentrasi Fe, Cu, Zn dan Pb Air Sungai dan Ikan yang Tercemar Air Lindi di Bandar Lampung Dengan Menggunakan SSA

Leachate is a pollutant produced by landfills which can pollute the aquatic environment. This will have an impact on fish that live in waters contaminated with leachate and if consumed by the public it will harm health. The toxic effects of leachate are caused by the content of toxic chemicals, one of which is heavy metals. The aim of this research was to determine the concentrations of Fe, Cu, Zn and Pb in Bakung landfill leachate, Sukamaju river water and fish meat. Bakung landfill leachate samples were taken from two outlet points. The fish sampling location was carried out in the Sukamaju River. The physical factors of water measured are temperature, pH, salinity, turbidity, DO, COD and BOD. Fe, Cu, Zn and Pb concentrations were measured using the Atomic Absorption Spectrophotometry (AAS) method. The results show that the physicochemical parameters in leachate and river water exceed the threshold. The contents of Zn, Cu, Fe and Pb in the leachate at both outlet points exceeded the threshold value with values of 2.48 mg/L and 2.80 mg/L; 16.55 mg/L and 17 mg/L; 0.078 mg/L and 0.113 mg/L; 3.26 mg/L and 3.01 mg/L. The concentration of heavy metals Pb and Fe in river water is 0.083-0.162 mg/L and 2.68-2.97 mg/L which are above the quality standard value, while the heavy metal Fe content in fish meat exceeds the specified threshold value, namely 0.557 mg/100 g and 0.564 mg/100 g.

Jejunal transcriptomic profiling of carnosine synthesis precursor-related genes and pathways in slow-growing Korat chicken

Carnosine is a physiologically important molecule in normal human body functions. Chicken meat is an excellent source of carnosine; especially slow-growing Korat chicken (KR) females have a high carnosine content in their meat. The carnosine content of chicken meat can be increased by dietary supplementation of β-alanine (βA) and L-histidine (L-His). Our objective was to reveal the pathways and genes through jejunal transcriptomic profiling related to βA and L-His absorption and transportation. We collected whole jejunum samples from 5 control and 5 experimental KR chicken, fed with 1% βA and 0.5% L-His supplementation. A total of 407 differentially expressed genes (P < 0.05, log2 fold change ≥2) were identified, 272 of which were down-regulated and 135 up-regulated in the group with dietary supplementation compared to the control group. Based on the integrated analysis of the protein-protein interaction network and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway maps, 87 gene ontology terms were identified and 6 KEGG pathways were significantly (P < 0.05) enriched in the jejunum. The analyses revealed 6 key genes, KCND3, OPRM1, CCK, GCG, TRH, and GABBR2, that are related to neuroactive ligand-receptor interaction and the calcium signaling pathway. These findings give insight regarding the molecular mechanism related to carnosine precursor absorption and transportation in the jejunum and help to identify useful molecular markers for improving the carnosine content in slow-growing KR chicken meat.

Meat and fat qualities of pigs of different breeds

Objective. Study of meat and fat qualities of pigs of different genotypes. The research was conducted on young large white and Poltava meat breeds. Methods. General scientific, interdisciplinary, analytical, zootechnical, physical and chemical. During the fattening period, such indicators as live weight gain and feed consumption per unit of gain, the age of reaching live weight of 100 kg are taken into account. The content of meat, fat and bones in the carcasses, as well as the chemical composition and physical properties of the meat were determined. Results. Observations showed that the average daily increase in the live weight of animals of large white breed during fattening was 690 g, the payment of fodder was 4.22 fodder. unit Young animals reached a live weight of 100 kg in 182 days. Animals of the Poltava meat breed, respectively, 720 g of average daily gain, 3.95 feed. unit and the time to reach a live weight of 100 kg - 170 days. Pigs of the Poltava meat breed surpassed the young of the large white breed in terms of carcass length (by 6.3 cm, or 7.2 %), the weight of the rear third of the half carcass (by 0.75 kg, or 6.6 %) and had thinner (by 5 mm, or 15 %) spigot, evenly distributed along the entire length of the half-carcass. This, in turn, led to a higher yield of the most nutritionally valuable parts ofpork (bone, loin, brisket). The meat of animals of the Poltava meat breed was a little more tender, since it took 35 % less effort to cut its standard sample than the meat of pigs of the large white breed. The meat of pigs of a large white breed was characterized by less boiling and more intensive coloring. The most pronounced were interbreed differences in the chemical composition of pork dishes prepared in different ways. Boiled large white pork contained more moisture (by 3.65 %) and fat (by 4.15 %), but less protein (by 1.1 %). The same pattern was observed in the chemical composition of fried pork. Conclusions. The obtained research results allow us to state that the fleshiness of pig carcasses is a breed, hereditarily determined trait that can be improved by breeding methods. Feeding and housing conditions also affect the productive qualities of pigs, however, their different genotypes react differently and to different degrees to the influence of environmental factors. Keywords: breed, live weight, pork, half carcass length, meat quality, tenderness, chemical composition.

Potential of two-dimensional correlation-based dual-band visible/near infrared spectroscopy to predict total volatile basic nitrogen content in meat

In the meat industry, it is essential to monitor the total volatile basic nitrogen (TVB-N) content due to its impact on human diets safety. In the present study, two-dimensional correlation spectroscopy (2D-COS) was combined with dual-band visible/near-infrared spectroscopy to identify the characteristic wavelengths of TVB-N in pork meat during storage. Reflectance spectra of pork longissimus dorsi muscles at 350–1100 nm and 1000–2500 nm were obtained during a 13-day storage period. The dual-band spectra were merged via parabolic fitting, and subjected to pre-treatments using absorbance conversion, first derivation (FD), and standard normal variate transformation (SNV). Then, the storage day was used as the external perturbation factor, and 2D-COS was performed on the dynamic spectra to identify TVB-N-related wavebands. Twenty-five characteristic wavelengths were selected, and a simplified partial least square regression (PLSR) model was established with a correlation coefficient (Rp) of 0.9591, root mean square error on prediction (RMSEP) of 1.8341 mg/100 g, and relative percent deviation (RPD) of 3.2518. These results outperformed those of the model based on full wavebands data (Rp = 0.9215, RMSEP = 2.8191 mg/100 g, RPD = 2.1114). This study accurately predicted TVB-N values in pork meat, and the integration of 2D-COS and dual-band spectra had great potential for real-time meat freshness evaluation.

Impact of Feeding Systems on Performance, Blood Parameters, Carcass Traits, Meat Quality, and Gene Expressions of Lambs

The aim of this study was to investigate the effects of feeding systems on the growth performance of Santa Inês x Dorper lambs, meat quality, fatty acid profile, and gene expression. Thirty lambs at an initial body weight of 22.6 ± 2.59 kg were randomly assigned to one of three feed systems: a grazing system with 1.2% body weight concentrate supplementation (GS); a feedlot system with 28% forage and 72% concentrate (FFC); or feedlot with 85% whole corn grain and 15% pellets (FHG). The lambs were slaughtered after 60 days of experiment. Average daily gain, glucose, and insulin concentration were higher for lambs on FHC than lambs on a GS feeding system. The fatty acid profile in the meat of the lambs fed GS showed a higher proportion of c9t11-C18:2, C20:5, C22:5, and C22:6 compared with FFC and FHC (p &lt; 0.05). Meat tenderness was lower for lambs under FFC treatment compared with GS and FHG. FHG treatment provides better performance and higher deposition of lipid content in meat compared with GS and FHG. The expression of the genes SCD-1, SREBP1-c, and EVOL6 was greater in lambs undergoing GS and FHC treatments compared with FFC. Results of this research showed a reduced performance of grazing lambs compared with the feedlot system; however, it enhanced the fatty acid profile with increased levels of polyunsaturated acids and reduced n6/n3 ratio.

Yak meat content in feed and its impact on the growth of rats.

To evaluate the effects of varying proportions of yak meat in feed on the growth of rats and provide a theoretical basis for selecting the optimal feed proportion suitable for rats. This study was designed as a one-variable experiment. Fifty male rats were divided into five groups. The ratios of yak meat to basal feed of rats in four dietary treatment groups were 2:8, 4:6, 6:4, and 8:2, respectively, while those in the control group were only provided a basal diet. In the feeding experiment, the body weights of the rats were recorded on Day 0 and subsequently in the first, second, third, and fourth weeks, along with quantities of feed intake. The body and tail lengths, as well as the waist circumference of the rats, were measured, and blood samples were collected in the fourth week for routine blood and biochemistry investigations. The rats in the 4:6 feed group had the best body condition. They had normal body and tail lengths, smaller waist circumferences, good posture, and were in better overall health than rats in the other groups. The results indicate that the 4:6 diet was optimal for enhancing rats' growth performance compared to the other diets.

Development of vitamin K analysis method using column switching high-performance liquid chromatography method and analysis results of various food items for vitamin K content

In this study, we developed a column-switching high-performance liquid chromatography (HPLC) method with fluorescence detection for the analysis of vitamin K. Column-switching is accomplished by changing the direction of flow using a switching valve with a set time program. Using this method, three vitamin K, phylloquinone (PK), menaquinone-4 (MK-4), and menaquinone-7 (MK-7), were separated and identified with high sensitivity, and impurities were eliminated. This method was used to determine the vitamin K content in meat, fish meat, snails, bivalves, sea urchins, seaweeds, vegetables, tea, soy products, milk products, and supplements. The results showed that chicken showed the highest content of MK-4 (15.35 ± 0.35 μg/100 g), matcha showed the highest content of PK (3069.66±80.10 μg/100 g), and dried natto showed the highest content of MK-7 (3997.57±79.42 μg/100 g). This method can also be used to analyze vitamin K in supplements and pharmaceuticals. The results of this study revealed that different manufacturers add different types of vitamin K to their commercial supplements and infant formulas. The developed method provides highly reproducible and quantitative results and allows for the rapid analysis of the three vitamin K types. Thus, the method developed in this study may aid the sequential analysis of vitamin K in different samples to assess food nutrients.

Dietary supplement of sodium butyrate improves the growth performance and intestinal health by targeting Wnt/β‐catenin signaling pathway in rabbits

AbstractSupplementation of sodium butyrate (SB) has been proved to be beneficial for improving the growth performance and health of animals, but its effects on rabbits have not been well understood. Therefore, this study aimed to investigate the effects of SB supplementation on growth performance, meat quality, and intestinal health of rabbits by evaluating feed intake and efficiency, diarrhea index, blood and cecum metabolites, cecal pH and short‐chain fatty acids (SCFAs), histological staining, nutritional composition of meat, and gene expression profile of cecum. A total of 14 weaned male New Zealand White rabbits (35 ± 2 days, 1.70 ± 0.09 kg) were randomly divided into two groups: rabbits in Control group were fed normally with the basal diet, and rabbits in Butyrate group were supplemented with 0.75 g/kg SB on the basis of the basal diet. After a 1‐week acclimatization period, the formal trial lasted for 10 weeks. Results suggest that dietary SB reduced the feed conversion ratio and diarrhea index of rabbits (p &lt; 0.05). SB treatment significantly increased serum glutamyl transpeptidase, total bile acid, total cholesterol, triglyceride, and glucose levels and decreased tCO2 content relative to the Control group (p &lt; 0.05). Meanwhile, crude ash content in rabbits' meat was significantly increased by SB treatment (p &lt; 0.05). Furthermore, SB treatment significantly increased the integrity of epithelial villi and number of goblet cells in the cecum and decreased cecal pH compared with the Control group. Dietary SB also upregulated levels of Na+‐K+ ATPase, Ca2+‐Mg2+ ATPase, total superoxide dismutase, and glutathione peroxidase in cecum. SCFAs analysis revealed that dietary supplementation with SB increases butyric acid in the cecum contents. Furthermore, SB supplementation is demonstrated to stimulate the proliferation and migration of cecal epithelial cells through activating Wnt/β‐catenin pathways in rabbits both in vitro and in vivo by using transcriptome sequencing and gene function verification technologies. Taken together, our findings provide a theoretical basis for the application of SB as an alternative to antibiotics in livestock production.

Effects and mechanisms of using “clean” smoke particles in the smoking process on the formation of β-carboline heterocyclic amines (β-CHAs) in smoked meat patties

β-Carboline heterocyclic amines (β-CHAs), known for their synergistic neurotoxic and carcinogenic effects, are predominantly produced by humans through cigarette smoke and food and are found particularly in meats cooked at high temperatures. Few studies have explored the differences in the mechanisms of accumulation of β-CHAs in smoked meat and meat processed at high temperatures. In this research, the concentration of β-CHAs in smoked meats prepared using a variety of wood materials was measured using LCMS/MS. Additionally, key volatile organic compound markers associated with β-CHAs accumulation in smoke were identified through GCMS and multivariate statistical analysis and subsequently confirmed in a chemical simulation system. Three types of strainers, each with a distinct aperture size, were used to assess the efficacy of particle filtration in reducing β-CHAs levels in smoked meat. The findings indicated that smoke exposure indeed increases the β-CHAs content of meat. However, only the strainer capable of filtering PM2.5-sized particles reduced the amount of β-CHAs present compared to the control group. In contrast, strainers with larger pore sizes facilitated excessive accumulation of β-CHAs. The presence of aldehydes such as 1 H-pyrrole-2-carboxaldehyde, 5-methylfurfural, benzaldehyde, furfural, and nonanal exhibited a positive correlation with the accumulation of β-CHAs. Conversely, phenolic compounds, including 2-methoxy-4-vinylphenol, 2-methoxy-5-methylphenol, p-cresol, phenol, 2-methoxy-4-(1-propenyl)-, (Z)-, phenol, 3-ethyl-, and phenol, 4-ethyl-2-methoxy-, showed a negative correlation. Thus, filters made from chelated carbonyl trap materials both chemically and physically disrupt the buildup of β-CHAs in smoked meats. The use of this approach will not only improve the quality of these products but will also contribute to decreasing the amount of inhalation pollutants released into the environment.

Microbiological and Physicochemical Changes in Rabbit Meat During Ambient Storage

This study aimed to evaluate the changes in rabbit meat during storage at ambient temperature (30 ± 1ºC) for nine hours. The study focused on two rabbit muscle parts: the hind leg and the saddle, investigated in terms of microbiological parameters such as aerobic plate count (APC) and total coliform count (TCC); and physicochemical parameters such as pH, color, total myoglobin concentration, and lipid oxidation. Data obtained were subjected to statistical analysis at a 5% significance level (p &lt; 0.05). Results revealed that the pH of both portions of rabbit muscle decreases over time during storage. This decrease is attributed to the growth of acid-producing microorganisms, which ultimately leads to spoilage in rabbit meat. On the contrary, color values (L*, a*, and b*) showed an increasing trend in both muscle portions, indicating a discoloration of rabbit meat during storage. Both lipid oxidation and total myoglobin content of rabbit meat did not change significantly during storage, but lipid oxidation varied between muscle parts. Based on the microbiological analysis of rabbit meat, both aerobic plate count (APC) and total coliform count (TCC) increased significantly during storage in both muscle portions. Results of the study suggest that freshly slaughtered rabbit meat must remain at ambient storage for the shortest time, as this storage condition will cause spoilage of meat, making it unfit for human consumption.

Selenium Content of Goose Breast Meat Depending on the Type of Heat Processing

Selenium Content of Goose Breast Meat Depending on the Type of Heat Processing

Rapid and non-destructive quantification of meat content in the legs of live red king crab (Camtschaticus paralithodes) by near-infrared spectroscopy

Red king crab (RKC) is one of the most widely distributed and well-known of all king crabs. The edible meat of the RKC is in the legs and claws and is considered a delicacy. Occasionally, the content of meat is low, and this is regarded as the single most negative quality attribute. In this study, we elucidated how rapid and non-destructive near-infrared spectroscopy (NIRS) on live RKCs can be used to predict the meat content in the cooked legs. A NIRS prototype (wavelength range 760–1080 nm) was used to obtain spectra from the interior tissue of the crab legs. 99 live crabs (380 legs) were measured over a 10-month period. Calibration models were developed with a prediction error for meat content of 6.4 %-points, which is accurate enough to classify the crabs into low (<80 %) and high meat content. The amount of cooked meat is proportional to the amount protein in the muscle. A limitation with the method is that it may overestimate the meat content if the legs have lost free water due to e.g. injuries in the exoskeleton. The technology described can facilitate a more sustainable RKC fishery and improve the subsequent trade and processing.

Comparative analysis of meat products made from various chicken meat raw material

Animal food, especially meat, has played an important role in the history of mankind. Different meats can be used in the production of meat products. In addition to lean meats, mechanically deboned meat (MDM) and mechanically separated meat (MSM) can also be used in meat products. However, the latter does not qualify as meat due to damage to the muscular structure due to the high pressure applied during the separation, therefore cannot be included in the meat content of products. The aim of our research work was to compare the characteristics of Bologna sausages made from chicken fillet, chicken MDM and poultry MSM. After evaluating our measurements (cooking loss, colour measurement, instrumental chemical composition measuring, stock measurement, determination of water activity, pH measurement, and sensory evaluation), we concluded that in the case of production with MSM, we produced a lower quality product using the same amount of meat raw material, which can be improved by using more additives (e.g. carminic acid, tetrasodium-pyrophosphate).

Feeding strategy in organic pig farming as a lever to improve various quality dimensions of pork

Since 2022, European specifications for organic pig farming have evolved to distribute 100 % organic feed and to reinforce the link to the soil with feed resources that should primarily be obtained from the farm or the same region. Feeding strategy acts as a lever to improve various quality dimensions of organic (as well as conventional) pork, including intrinsic dimensions (carcass composition, nutritional, organoleptic, technological, sanitary qualities) and extrinsic dimensions related to animal farming (image). Diet may also influence the risk of undesirable odours or flavours that may be found in pork from non-castrated male pigs. This study aimed at evaluating the effects of a specific feeding strategy on several quality dimensions of organic meat from non-castrated male pigs. The experiment was conducted with 77 organic non-castrated male pigs (Piétrain NN × Large White) reared according to organic specifications and distributed in two batches. Within litters, male littermates were allocated at around 33 kg of live weight to either a Control group which received a Control feed (C) corresponding to the organic specifications or in a Bio+ group which received an organic test feed based mainly on French raw materials and which contained more fibres (faba bean and access to forages) and omega-3 fatty acids (linseed, camelina). All pigs were reared in the same building on deep straw bedding (1.3 m2/pig) with free outdoor access (1.0 m2/pig) using one pen per experimental group. Pigs were fed ad libitum until slaughter at about 125 kg live weight. Average daily gain, carcass weight and lean meat content did not differ significantly between C and Bio+ pigs. Compared to C, Bio+ pigs had higher (P < 0.05) ultimate pH in the loin (Longissimus muscle) and ham (Gluteus medius, and Semimembranosus) muscles, associated with a lower Longissimus muscle glycolytic potential (P < 0.001). Loin and ham meat from Bio+ vs. C pigs was lighter (P < 0.05) and had a more intense red colour (P < 0.10). The Bio+ strategy led to a lower Longissimus muscle n-6:n-3 fatty acid ratio (P < 0.001), indicating an improvement in pork nutritional value. Backfat skatole concentration was lower in Bio+ than in C pigs whereas backfat androstenone was higher in Bio+ than in C pigs (P < 0.05). Altogether, we demonstrated that the Bio+ strategy had positive impacts on several qualities of organic pork from non-castrated male pigs.

Novel Se-enriched α-glucosidase inhibitory peptide derived from tuna dark meat: Preparation, identification and effects on IR-HepG2 cells

Se-enriched peptides serve various physiological functions and are crucial sources of Se. This study found the Se content of yellowfin tuna dark meat was 18.34 mg/kg (dry weight), making it an ideal natural source of Se-enriched peptides. We used five different enzymatic treatments to prepare Se-enriched protein hydrolysates from dark meat. Among them, the trypsin-generated protein hydrolysate showed the highest α-glucosidase inhibition activity. It was then fractionated by ultrafiltration followed by RP-HPLC, and the sequences of Se-enriched peptide obtained were identified from the most active fraction by LC-MS/MS. Subsequently, KPLSeCPK was screened by in silico analyses and validated by the α-glucosidase activity inhibition experiment (IC50 = 0.828 mM). Molecular docking and inhibition kinetics assay further demonstrated the interaction between KPLSeCPK and α-glucosidase, suggesting its potential as a novel hyperglycemic inhibitor. Moreover, KPLSeCPK lessened IR and boosted antioxidant capability of IR-HepG2 cells. Thus, KPLSeCPK provides a valuable reference for efficiently utilizing natural organic Se.

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.

Flaxseeds Composition And Phytochemical Screening Methods

Flaxseed, often known as linseed (Linum usitatissimum L.), is derived from the annual flax plant. The human nutrition industry is the primary application for flaxseed, as it is becoming recognized as a significant functional food component because to the active ingredient content, which is shown to have health advantages. Flaxseed can be consumed in a variety of forms, such as ground, as oil, or combined with baked goods. Flaxseed consumption is supported by scientific evidence due to its high content of omega-3 and omega-6 rich oil, lignans, α-linolenic acid, high-quality proteins, and fibers. These compounds are biologically active and can prevent various chronic diseases like diabetes, cardiovascular disease, cerebrovascular stroke, and many types of cancer. Additionally, benefits from flaxseed diet have been demonstrated in the field of animal nutrition, and as a result in healthier food from animal origin. In fact, the fatty acid profile of the meat and fat is directly affected by the source of fat in diet in swine and poultry, feeding omega-3 enriched diets by the addition of flaxseed would increase the omega-3 content in eggs and meat and thus enrich the products.

Nutritional value of meat from selected neotropical reptiles

This is the second part of a two-part review. The first part focused on the nutritive value of meat and meat products of selected neo-tropical mammals with the potential for domestication. The objective of this current review was to investigate the nutritional qualities and carcass traits of selected neotropical reptiles compared to domestic species, focusing on the spectacled caiman, iguana, tegu, and yellow anaconda. Carcass weight analysis revealed that the spectacled caiman and male iguana were efficient converters of live weight to edible carcass weight, with higher yields than other reptiles. Among domestic species, pigs and chickens showed higher carcass yields compared to cattle and lamb. Moisture content in reptile meat was generally higher than in domestic animals, impacting texture and juiciness. Protein content was lower in reptiles but still contributed to daily requirements, while fat content, though generally lower in reptiles, could impact flavor and tenderness. Cholesterol levels were lower in reptiles, particularly the yellow anaconda, making them potentially healthier options for those with cardiovascular concerns. Fatty acid composition analysis indicated varying levels of saturated, monounsaturated, and polyunsaturated fatty acids, with potential cardiovascular health benefits in reptile meats. Amino acid content, though lower in reptiles compared to domestic species, provided essential building blocks for various physiological functions. Overall, the study highlighted the nutritional value and potential health benefits of including neotropical reptile meat in the human diet, especially as alternative protein sources.

The analysis of growth performance and expression of growth-related genes in natural gynogenic blunt snout bream muscle derived from the blunt snout bream (Megalobrama amblycephala, ♀) × Chinese perch (Siniperca chuatsi, ♂)

Gynogenesis is an advanced breeding technique that can quickly establish pure lines, increase progenies genetic variation, cultivate strains with higher dominant traits. As a good model for cross order species hybridization, there are few reports on the study of natural gynogenetic blunt snout bream (GBSB), even on the differences in growth between gynogenesis progenies and their parent fish (blunt snout bream♀ and Chinese perch♂). In this research we compared the growth characteristics of the natural GBSB with its parents. It was found that GBSB had a faster growth rate and higher meat content than its female parent, and the diameter and density of muscle fibers were between those of paternal and maternal fish. We performed transcriptome sequencing of muscle tissues from GBSB and BSB, it identified 1353 significant DEGS in the muscle of the GBSB compared to the BSB, with 820 up- and 533 down-regulated genes. And the relative expression of myosins was notable rise in GBSB. In addition, the MRFs of gene structure, motifs, and phylogenetic relations were characterized in BSB and CP. It showed that MRFs and mstn central domain was highly conserved, but the number of conservative motifs in MRFs of CP is generally higher than that of BSB. Further, the relative expression of myosin complex, myogenic regulatory factors (MRFs), growth hormone/insulin-like growth factor (GH/IGF)-axis and most hypothalamic-pituitary-gonadal (HPG)-axis genes in GBSB were higher than that of the female fish and some were closer to that of the paternal fish. Through the distant hybridization between BSB and CP, a gynogenetic progeny with enhanced growth rate compared to the maternal fish was successfully generated. The research has contributed significant insights into the genes and molecular properties associated with muscle development, as well as their potential functional correlations in response to different functional requirements during the growth process of hybrid progeny formed by cross breeding.

Effects of high dietary inclusion of Arthrospira platensis, either extruded or supplemented with a super-dosing multi-enzyme mixture, on broiler growth performance and major meat quality parameters

BackgroundThis investigation assessed the effects of high dietary inclusion of Spirulina (Arthrospira platensis) on broiler chicken growth performance, meat quality and nutritional attributes. For this, 120 male broiler chicks were housed in 40 battery brooders (three birds per brooder). Initially, for 14 days, a standard corn and soybean meal diet was administered. Subsequently, from days 14 to 35, chicks were assigned to one of the four dietary treatments (n = 10 per treatment): (1) control diet (CTR); (2) diet with 15% Spirulina (SP); (3) diet with 15% extruded Spirulina (SPE); and (4) diet with 15% Spirulina plus a super-dosing enzymes supplement (0.20% pancreatin extract and 0.01% lysozyme) (SPM).ResultsThroughout the experimental period, both SP and SPM diets resulted in decreased final body weight and body weight gain compared to control (p < 0.001), with the SPE diet showing comparable results to CTR. The SPE diet prompted an increase in average daily feed intake (p = 0.026). However, all microalga treatments increased the feed conversion ratio compared to CTR. Dietary inclusion of Spirulina notably increased intestinal content viscosity (p < 0.010), which was mitigated by the SPM diet. Spirulina supplementation led to lower pH levels in breast meat 24 h post-mortem and heightened the b* colour value in both breast and thigh meats (p < 0.010). Furthermore, Spirulina contributed to an increased accumulation of total carotenoids, n-3 polyunsaturated fatty acids (PUFA), and saturated fatty acids (SFA), while diminishing n-6 PUFA, thus altering the n-6/n-3 and PUFA/SFA ratios favourably (p < 0.001). However, it also reduced zinc concentration in breast meat (p < 0.001).ConclusionsThe findings indicate that high Spirulina levels in broiler diets impair growth due to increased intestinal viscosity, and that extrusion pre-treatment mitigates this effect. Despite reducing digesta viscosity, a super-dosing enzyme mix did not improve growth. Data also indicates that Spirulina enriches meat with antioxidants and n-3 PUFA but reduces α-tocopherol and increases saturated fats. Reduced zinc content in meat suggests the need for Spirulina biofortification to maintain its nutritional value.