Meat Content Research Articles

Comparison of the blood parameters with the chemical composition of the muscle tissue of meat-and-egg chicken

Basic blood and muscle tissue parameters have been analyzed in crossbred male Russian White and Cornish hens (♂, RW x CORN, n=95, slaughtered at 63 days of age). According to BW at slaughter, males (n=95) were divided into 3 groups (group 1–1,000–1,799 g, n=31; group 2–1,800–2,099 g, n=28; group 3–2,100–2,650 g, n=36). It has been found that with an increase in the live weight at slaughter, the ratio of albumin to globulin (p=0.038), aspartate aminotransferase (p=0.003) increased in the serum of birds; the levels of globulins (p=0.05), glucose (p=0.02), Ca (p=0.006), Mg (p=0.05) decreased. With increasing BW, the crude protein content in thigh muscle decreased (p=0.019) against a trend towards increasing moisture content in thigh meat (p=0.058). Comparative assessment of biochemical blood parameters of nitrogen, carbohydrate-lipid, mineral metabolism, antioxidant protection parameters, some clinical blood parameters (hematocrit, erythrocytes and hemoglobin) and chemical composition of the breast and thigh muscle tissue has been carried out. The analysis (Pearson correlation coefficients) has revealed patterns between the concentration of some blood metabolites and the composition of muscle tissue in males. Thus, the accumulation and analysis of data on resource genetic populations is of interest for science and practice in order to establish relationships between blood parameters and the quality of chicken products, as well as to identify biomarkers for predicting poultry productivity in vivo.

The effects of fermented feedstuff derived from Citri Sarcodactylis Fructus by-products on growth performance, intestinal digestive enzyme activity, nutrient utilization, meat quality, gut microbiota, and metabolites of broiler chicken.

This research aimed to assess the impact of fermented Citri Sarcodactylis Fructus by-products (FCSF) on the growth performance, gut digestive enzyme activity, nutrient utilization efficiency, gut microbiota, and their metabolites in broiler chickens. A total of 1,080 male broiler chickens were allocated into four groups (T1-T4) consisting of 6 replicates per group, each containing 45 chickens. The basal diet was provided to group T1, while groups T2, T3, and T4 were supplemented with 1%, 3%, and 5% FCSF in the basal diet, respectively. The experimental period was 42 days. The findings revealed that supplementing FCSF improved the FW and ADG of broiler chickens, and led to a reduction in the F/G, ADFI, and mortality rate of broiler chickens (p < 0.05). Furthermore, supplementation with 3% and 5% FCSF improved the thigh yield, semi-eviscerated carcass yield, slaughter yield, and lipase activity in the duodenum and ileum of birds (p < 0.05). Additionally, supplementing 3% FCSF enhanced the activity of protease in the duodenum of broilers (p < 0.05). Moreover, supplementing 3% FCSF enhanced the utilization of total phosphorus, dry matter, crude protein, and crude ash in the feed by broilers (p < 0.05). Compared with the control group, supplementation of 3% and 5% FCSF reduced the serine content in broiler chicken breast meat (p < 0.05). Supplementing 1% FCSF significantly increased the C14:0, C14:1, and C20:1 content in the breast meat compared to the other experimental groups (p < 0.05). The levels of C20:4n6 and C23:0 in the breast meat of birds of FCSF supplemented groups were lower than in T1 (p < 0.05). Furthermore, the content of ∑ω-3PUFA decreased after supplementing with 3% and 5% FCSF (p < 0.05). 16SrDNA showed that supplementing 3% FCSF reduced the ACE, Chao1, and Shannon indices in the cecum of birds (p < 0.05). Supplementing 3% FCSF also decreased the abundance of the phylum Desulfobacterota and improved genera Coprobacter and Prevotella in the cecum of broiler chickens (p < 0.05). Metabolomic analysis of the gut microbiota revealed that supplementing 3% FCSF upregulated 6 metabolites and downregulated 16 metabolites (p < 0.05). Moreover, supplementing 3% FCSF downregulated 12 metabolic pathways and upregulated 3 metabolic pathways (p < 0.05). In summary our findings indicate that supplementing FCSF can improve the growth performance of broiler chickens by enhancing intestinal digestive enzyme activity, nutrient utilization, improving gut microbial diversity, and influencing the metabolism of gut microbiota.

Heavy metal content in duck eggs and meat that consumes feed containing Sapu-sapu fish (Hypostomus plecostomus)

Abstract. Asnawi. 2023. Heavy metal content in duck eggs and meat that consumes feed containing Sapu-sapu fish (Hypostomus plecostomus). Biodiversitas 24: 3201-3206. This study aimed to evaluate heavy metals in the eggs and meat of ducks feeding on the Sapu-sapu fish (Hypostomus plecostomus Linnaeus, 1758) on Lombok Island, West Nusa Tenggara, Indonesia. The observation of collected Sapu-sapu fish samples from three major Mataram rivers. Duck eggs and meat were collected from a livestock group that fed Sapu-sapu fish. The observed variables include; macronutrients (moisture content, crude protein, crude fat, crude fiber, and ash) and heavy metal content (Cu and Pb) in the Sapu-sapu fish, duck meat and eggs fed by Sapu-sapu fish. The study found that the Sapu-sapu fish possesses complete macronutrients, making it a possible duck feed. The heavy metal content of copper (Cu) in the Sapu-sapu fish ranges from 189.314±0.0238 ppm, while the lead (Pb) content ranges from 4.25±0.18 ppm. The average heavy metal content of Cu in the eggs and meat of ducks consuming Sapu-sapu fish was 7.692±2.158 ppm and 14.523±6.481 ppm, while the levels of lead in eggs and meat of cesarean fish were 0.936±1.557 ppm 0.373±0.211 ppm. The study concluded that the Sapu-sapu fish in the Mataram city stream has a complete nutritional content (protein, fat, amino acids, minerals) but contains high heavy metals. Therefore, if consumed, ducks dispose of it into the eggs and duck meat. As a result, the eggs and meat of ducks that consume sapu-sapu fish contain heavy metals Cu and Pb that exceed the threshold, so they are unsafe for human consumption.

PENAMBAHAN KOMBINASI AMPAS TEH HIJAU FERMENTASI DAN PROBIOTIK Lactobacillus sp DALAM RANSUM ITIK CIHATEUP TERHADAP KUALITAS KIMIA DAGING

Green tea waste contains antioxidant compounds that have many pharmacological properties and contain tannins that can reduce digestibility, so further processing is needed by means of fermentation to increase digestibility. Fermented green tea waste combined with probiotic Lactobacillus sp is expected to have a more significant impact on the growth of livestock and their products. The aim of this study was to examine the effect of adding a combination of fermented green tea waste and probiotic Lactobacillus sp in the ration on the chemical quality of Cihateup duck meat. The study was conducted experimentally using 60 Cihateup ducks which were randomly grouped into 4 groups of feed treatment as follows: K1 (100% basal feed/0% fermented green tea waste), K2 (basal feed + 1% fermented green tea waste + 3% probiotics), K3 (basal feed + 2% fermented green tea waste + 2% Probiotic) and K4 (basal feed + 3% fermented green tea waste + 1% Probiotic). The parameters of this study were the chemical quality of Cihateup duck meat which consisted of water content, protein content, and fat content. The results showed that the addition of a combination of fermented green tea waste and probiotic Lactobacillus sp significantly affect (P&lt;0.05) the protein content and fat content of meat, while the water content parameter was not affected. K2 (basal feed + 1% fermented green tea waste + 3% probiotics) treatment produced the highest meat protein content, while K1 (100% basal feed/0% fermented green tea waste + 0% probiotics) treatment resulted in lower meat fat content than other treatments.

Potential application of lactic acid bacteria for controlling discoloration in tuna (Thunnus orientalis)

Pacific bluefin tuna (Thunnus orientalis) is a highly valued seafood consumed globally. The red color of tuna meat is considered a crucial indicator of its freshness and value, influencing consumer purchasing decisions. Therefore, the present study aimed to investigate the effect of lactic acid bacteria (LAB) isolated from traditional Korean fermented seafood (jeotgal) on preventing the discoloration of tuna meat during storage. Thirty-six strains of LAB (M1–M36) were isolated and examined for superior antioxidant and metmyoglobin conversion activities. Two strains, M1 (Lactococcus lactics) and M8 (Leuconostoc citreum), were selected. Subsequently, the tuna meat was treated with the cell-free supernatant (CFS) of the selected LAB strains and stored at 4 °C. Treatment with CFS maintained a significantly high level of redness (a*) in the tuna meat for up to 48 h; furthermore, this tendency was consistent with the relative quantification of myoglobin derivatives. The oxymyoglobin content in CFS-treated tuna meat remained above 60% for up to 60 h. Conversely, the metmyoglobin content in the untreated group reached over 60% only after 48 h, resulting in complete discoloration. Conclusively, this study demonstrated that LAB-CFS can prevent tuna meat discoloration during refrigerated storage, indicating its potential for maintaining the quality and color of tuna meat.

Integrated analysis of genome-wide association studies and 3D epigenomic characteristics reveal the BMP2 gene regulating loin muscle depth in Yorkshire pigs.

The lack of integrated analysis of genome-wide association studies (GWAS) and 3D epigenomics restricts a deep understanding of the genetic mechanisms of meat-related traits. With the application of techniques as ChIP-seq and Hi-C, the annotations of cis-regulatory elements in the pig genome have been established, which offers a new opportunity to elucidate the genetic mechanisms and identify major genetic variants and candidate genes that are significantly associated with important economic traits. Among these traits, loin muscle depth (LMD) is an important one as it impacts the lean meat content. In this study, we integrated cis-regulatory elements and genome-wide association studies (GWAS) to identify candidate genes and genetic variants regulating LMD. Five single nucleotide polymorphisms (SNPs) located on porcine chromosome 17 were significantly associated with LMD in Yorkshire pigs. A 10 kb quantitative trait locus (QTL) was identified as a candidate functional genomic region through the integration of linkage disequilibrium and linkage analysis (LDLA) and high-throughput chromosome conformation capture (Hi-C) analysis. The BMP2 gene was identified as a candidate gene for LMD based on the integrated results of GWAS, Hi-C meta-analysis, and cis-regulatory element data. The identified QTL region was further verified through target region sequencing. Furthermore, through using dual-luciferase assays and electrophoretic mobility shift assays (EMSA), two SNPs, including SNP rs321846600, located in the enhancer region, and SNP rs1111440035, located in the promoter region, were identified as candidate SNPs that may be functionally related to the LMD. Based on the results of GWAS, Hi-C, and cis-regulatory elements, the BMP2 gene was identified as an important candidate gene regulating variation in LMD. The SNPs rs321846600 and rs1111440035 were identified as candidate SNPs that are functionally related to the LMD of Yorkshire pigs. Our results shed light on the advantages of integrating GWAS with 3D epigenomics in identifying candidate genes for quantitative traits. This study is a pioneering work for the identification of candidate genes and related genetic variants regulating one key production trait (LMD) in pigs by integrating genome-wide association studies and 3D epigenomics.

Comparative Study between Dietary Nanoelemental, Inorganic, and Organic Selenium in Broiler Chickens: Effects on Meat Fatty Acid Composition and Oxidative Stability

The present study investigated the impact of dietary supplementation with nano-elemental, inorganic, and organic selenium (Se) on the Se content, fatty acid (FA) composition, and oxidative stability of meat in 150 one-day-old broiler chickens. The broiler chickens were allotted into three groups: control (C), SS+SY, and SeNP. The C group received a control diet without any added Se, while the SS+SY and SeNP groups were fed diets containing 0.4 mg Se/kg from a combination of sodium selenite and selenium yeast (SS+SY at a 1:1 ratio) or elemental Se nanoparticles (SeNP), respectively. Breast meat samples were collected from 10 broiler chickens per diet group (2 per replicate) at 42 days of age for the analysis of Se content, FA composition, and oxidative stability. The findings of the study revealed that the Se levels in the breast tissue significantly increased (p &lt; 0.05) and the concentrations of malondialdehyde (MDA), a marker of oxidative stress, decreased (p &lt; 0.05) with the inclusion of SS+SY and SeNP in the diet. Furthermore, the levels of 22:6n − 3 (docosahexaenoic acid) and total n − 3 FA significantly increased (p &lt; 0.05) in the breast meat of broiler chickens supplemented with SeNP compared to the C and SS+SY groups. In conclusion, both dietary supplementation with SeNP and SS+SY had a positive impact on the Se content and oxidative stability of the breast meat. However, SeNP supplementation resulted in a more desirable modification of the FA composition. These findings suggest that SeNP may offer a sustainable alternative to traditional forms of Se supplementation.

Formation of advanced glycation end products of chicken breast meat induced by freeze–thaw cycles and subsequent cooking

The impacts of freeze–thaw (F–T) cycles and cooking on the basic composition, protein and lipid oxidation, and advanced glycation end products (AGEs) of chicken breasts were studied. During F–T cycles, the moisture and protein contents of raw and cooked chicken breasts decreased, and protein and lipid oxidation occurred, increasing carbonyl and TBARS contents. Meanwhile, the contents of methylglyoxal, glyoxal, and hydroxymethylfurfural in raw meat increased by 2.27, 2.27, and 5 times, respectively, whereas glyoxal and hydroxymethylfurfural contents increased by 2.73 and 3 times, respectively, after cooking as F–T cycles increased. The formation of carboxymethyl lysine, pentosidine, and fluorescent AGEs in cooked samples was confirmed using an ELISA kit and fluorescent intensity. The study also revealed that AGEs contents of chicken meat were negatively correlated with moisture contents and positively correlated with carbonyl and TBARS levels. Therefore, F–T cycles and subsequent cooking promoted AGEs formation in cooked meat.

Effects of black cumin (Nigella Sativa) seed meal on growth performance, blood and biochemical indices, meat quality and cecal microbial load in broiler chickens

Black cumin seed (Nigella Sativa) meal (BCSM) is by-products resulting from the extraction of black cumin seed oil. It contains valuable functional nutrients such as proteins, dietary fibers and phytochemicals. The objective of this study was to investigate the effects of different levels of BCSM in broiler diets on productive performance, oxidative status, immune response, qualitative characteristics of meat, and caecal microbial population. A total of 400 one-day-old male broiler chickens (Ross 308) were allotted into four groups in ten replicates of 10 chicks each. The control group was fed a basal diet without BCSM, whereas BCSM-20, BCSM-40, and BCSM-60 groups were fed diets containing BCSM (20, 40, and 60 g/kg diet, respectively) for 42 days. Results showed that the inclusion of BCSM at all three levels reduced the feed conversion ratio, mortality and breast meat content of MDA, LPO, and lipid. The BCSM-40 and BCSM-60 groups increased body weight gain, RBCs count, HGB, and HCT and reduced the ALP concentration in serum of birds. Moreover, BCSM at all three levels, enhanced the WBCs count, IgG, and IgM and reduced ALT, TC, and TG levels in serum of birds. Furthermore, a significant increase in LYM and IgA content and reduce in HET, HET / LYM ratio, and AST by BCSM supplementaion at 60 g/kg level compared to the other groups.BCSM-60 group had higher GSH-Px, T-SOD, and CAT in serum, lower MDA in liver and greater values of pH and DM of the breast meat. BCSM-40 and BCSM-60 groups enhanced the GSH-Px content in liver and breast, T-SOD in liver, and reduced MDA in serum. Moreover, BCSM-40 and BCSM-60 groups compared to control enhanced values of CP, ash, total volatile bases nitrogen (TVBN) contents, redness, juiciness, tenderness, taste, aroma, and reduced lightness of breast meat. BCSM supplementation at all three levels increased yellowness values of breast meat of birds. A reduction in caecal coliform and E. coli population by 40 and 60 g/kg of BCSM supplementation. Moreover, BCSM supplementation at all three levels reduced the caecal total yeast and molds count population. In conclusion BCSM supplementation has a multi-fold benefit: it improved the broiler's performance traits, increases antioxidant, immune, and meat quality and reduced pathogenic bacteria papulation. It should, therefore, be considered a good supplement in the broiler industry.

Application of Autochthonous Biofilm-Forming Enterococcus hirae Kr8 Strain in Relation with Enterocin M in Broiler Rabbits and Their Effect on the Rabbit Meat Quality: Risk or Protection?

Around weaning, rabbits are sensitive to gastrointestinal diseases, mostly of bacterial origin, including enterococci (Enterococcus hirae), clostridia, and coliforms. Preventive use of postbiotics—enterocins—as feed additives can reduce this problem. Therefore, simulation of spoilage/pathogenic environment applying the autochthonous, biofilm-forming E. hirae Kr8+ strain in rabbits and its influence on rabbit meat quality as well as the protective effect of Ent M on rabbit meat properties and quality in infected animals was tested. Ninety-six rabbits aged 35 days, both sexes, meat line M91 breed were divided into one control (CG) and three experimental (EG1, EG2, and EG3) groups. The rabbits in CG received standard diet, without any additives, rabbits in EG1 received 108 CFU/mL of Kr8+ strain (at a dose of 500 μL/animal/day), to rabbits in EG2 the Ent M (50 μL/animal/day), and in EG3, combination of the Kr8+ and Ent M was applied in their drinking water during 21 days. The experiment lasted 42 days. The Kr8+ strain did not attack the gastrointestinal tract and have any adverse effect on the meat quality of rabbits. Moreover, improved weight gains, carcass parameters, and higher essential fatty acid (EAA) and amino acid (EAA) content of rabbit meat point rather to its possible beneficial potential in rabbit nutrition. Administration of Ent M improved most of the tested parameters: animal weight and meat physicochemical and nutritional properties, with a focus on EFA and EAA. During combination of both additives, their synergistic impact was noted, improving the nutritional quality, mostly the EAA content of rabbit meat.

The Effectiveness of Turmeric Extract (Curcuma longa) to Increase The Shelf Life of Duck Meat

Duck meat is considered a healthy food because it contains various nutrients, such as protein, fat, as well as various types of vitamins and minerals, which are needed by the body. This meat can also be an option for people who don't like chicken meat. The nutritional content in duck meat is quite easy to decay. This study aims to determine the benefits of turmeric extract on sensory parameters consisting of taste, odor, and overall acceptability. Duck meat is marinated using turmeric extract with a percentage of between 2% - 6%, then stored at 4℃ for 6 days. On 0, 3rd, and 6th days the sensory parameters were observed. The research treatments were as follows: DB0: Control duck meat, DB1: Duck meat with the addition of 2% turmeric extract, DB2: Duck meat with the addition of 4% turmeric extract, DB3: Duck meat with the addition of 6% turmeric extract. Assessment of sensory parameters are as follows: (1) dislike a lot; (2) dislike a little; (3) neutral; (4) like a little; and (5) like a lot. The panelists who assessed each sensory parameter were somewhat trained panelists of 30 people. The results of the sensory quality research found that the DB3 treatment was the best treatment. Panelists preferred the BD3 treatment compared to other treatments, especially from the taste factor and overall acceptability. The conclusion obtained from this study is that the addition of turmeric extract is able to inhibit the process of decomposition of duck meat until the 6th day, as evidenced by the taste and overall acceptability that the panelists can still accept.

Fake meat or meat with benefits? How Dutch consumers perceive health and nutritional value of plant-based meat alternatives

Animal agriculture has a large impact on the environment. Hence, there is an increasing demand for meat alternatives – more sustainably produced plant-based products that replace meat as meal component. Demands for meat alternatives also seem to be fuelled by consumers' belief that meat alternatives are healthier than meat products. In an online questionnaire study, we examined whether consumers indeed perceived meat alternatives to be healthier, to what degree consumers adequately estimated the nutritional value of meat (alternatives), and whether a nutrition claim could misguide consumers. In a panel of 120 Dutch consumers, it was found that meat alternatives were generally perceived as being healthier than meat products. According to supermarket data, meat alternatives contained less protein and saturated fat, higher levels of fibre and salt compared to meat. Consumers were found to overestimate the protein content of meat alternatives relative to meat products, especially when meat alternatives carry a ‘high in protein’ claim. The current beliefs about the healthiness and nutritional content of meat and meat alternatives are precarious and a fair, transparent, and understandable environment should be created for the conscious consumer.

Prediction of the intramuscular fat content of pork cuts by improved U2-Net model and clustering algorithm

The intramuscular fat content is an essential indicator of pork quality, directly affecting sensory quality and consumers' willingness to buy. Traditional testing methods are subjective and destructive, their assessment is scored by trained assessors according to a marbling scale, but the human sensory evaluation has great subjectivity and randomness. Nowadays, there are more methods to predict the intramuscular fat content of livestock meat using computer vision techniques. However, the complex background of the image makes it difficult to segment the target and background. This study proposes a method based on semantic segmentation networks and machine learning algorithms to detect the intramuscular fat content of multi-part pork cuts. The images of five different pork cuts (belly, loin, collar, ham, and hock) are used as experimental data in the study, the results show that the method proposed in this paper can objectively detect the intramuscular fat content of pork and the average accuracy of prediction can reach 93.28%. This new information method can be used to assess the quality of pork in markets and food processing plants, enabling processors and consumers to distinguish pork cuts with different fat content. It improves the quality of pork to meet the needs of the food processing industry.

The Effect of Festulolium Silage-Based Diets on the Content of Tocopherols, β-Carotene and Retinol in Meat from Young Rams.

This study analyzed the chemical composition and the β-carotene, tocopherol and retinol content of meat (musculus longissimus lumborum, musculus gluteus maximus) from young rams fed different silage-based diets. The animals were divided into four groups depending on the type of silage in the feed ration (hybrid ryegrass, Festulolium cv. Becva, Festulolium cv. Felopa, Festulolium cv. Paulita). The concentrations of the examined lipophilic compounds were measured via high-performance liquid chromatography (HPLC). Animals fed a diet based on ryegrass silage had the highest intakes of α-, β-, γ- and δ-tocopherol and total tocopherols (p < 0.01). Muscles of rams fed Festulolium silage-based diets contained more tocopherols (p < 0.01) and retinol (p < 0.01 in m. g. maximus; p = 0.053 in m. l. lumborum) than the meat of animals receiving hybrid ryegrass-based diets. The highest amounts of tocopherols (p < 0.01) and retinol (p < 0.01 in m. g. maximus; p = 0.053 in m. l. lumborum) were found in meat from rams fed rations based on silage made from Festulolium cvs. Felopa and Paulita. The analysis revealed a positive correlation between the intake of tocopherols and the α-tocopherol content of meat (r = 0.99), as well as between the β-carotene intake and the retinol content of meat (r = 0.92 in m. l. lumborum; r = 0.91 in m. g. maximus).

Meat Substitute Markets: A Comparative Analysis of Meat Analogs in Austria.

The consumption of meat substitutes has significantly grown over the last decade. To understand the extent to which plant-based meat alternatives can already substitute conventional meat in terms of price and nutritional value, detailed knowledge of current market offerings is essential. We conducted an analysis of 38 plant-based minced products and 36 plant-based sausage products in Austrian supermarkets. The data were obtained using standardized observation in Austrian supermarkets reflecting 90% of the current market, expanded further through secondary data, and analyzed the generated dataset using mean value comparison. To provide a broader perspective on the trends in these markets, we incorporate results from a comparative study conducted in Australia. Our results obtained through t-tests revealed that there is no statistically significant difference in the protein content of plant-based meat substitutes and conventional meat (at the 95% confidence interval), underscoring the potential of meat substitutes as an alternative source of protein. Offering comparable protein content but with significantly lower caloric intake (at the 1% significance level), plant-based substitutes may contribute to reducing obesity in industrialized countries. The findings also reveal that plant-based products continue to be priced significantly higher than conventional meat (at the 1% significance level). We found substantial differences in ingredients and other nutritional values of plant-based products between Austria and Australia, although the main protein sources are the same in both countries, with peas being included in 60 out of 74 and soy in 27 out of 74 Austrian products. Our article concludes with a discussion of the implications for scholars and policymakers and identifies new avenues for future research.

NUTRITIONAL VALUE AND HEAVY METAL CONTENT OF CRAB MEAT AND ITS BYPRODUCT WHITE MUD CRAB Scylla paramamosain

Mud crab is fishery commodity that has high economic value and rich of nutritional aspect such as essential amino acids, vitamins, minerals, and fatty acids. In addition, high concentrations of heavy metals in the natural habitat of crabs can accumulate in these organisms which can endanger health if consumed. However, there is little information regarding the nutritional and heavy metal content of meat and byproducts in mud crab. The objective of the study are to compare the beneficial component of the meat and byproduct of Scylla paramamosain and to investigate food safety from heavy metal contamination. Proximate, vitamin A, D, and E content were analyzed using HPLC, vitamin B1, B2, C, and amino acid profile was determined by using UPLC, vitamin B12 was determined by LC-MS, mineral and heavy metal were determined by standard method of AOAC. In addition, the determination of fatty acid was analyzed by gas chromatography. Result showed that protein per gram as the majority content of each form (10.24% in crab meat and 12.47% in byproduct). Vitamin B2, B12, and E were detected in sample. On contrary, heavy metals examined in this study were not detected. L-Glutamic acid was the most abundant of amino acids composition (11037.79 mg/kg of crab meat and 15993.22 mg/kg of byproduct), while omega-3 fatty acids, omega-6 fatty acids, and omega-9 fatty acids are also contained in this species. The result showed Scylla paramamosain as source of beneficial food and safe to consume.

Vitamin B12 Content in Lamb Meat: Effect of Cooking and Freezing Temperatures

The meat industry has taken several measures to expand its shelf life, such as frozen storage and thermal treatments. Hence, the valuable content in red meat, such as vitamin B12, could be affected by this handling. This study aimed to assess the vitamin B12 losses in Algerian Hamra lamb meat caused by frozen storage (06 months at -18 °C) and boiling for 45 minutes at 80 °C with regard to modifications in water-holding capacity (WHC). Samples of Longissimus lumborum (LL) and Longissimus thoracis (LT) were utilized to assess this micronutrient using microbiological assay (VitaFast®). In comparison with Fresh Raw Meat (FeRM), Frozen Raw Meat (FoRM) was marked by a reduced difference in B12 content (1.36 ± 0.14 vs. 1.19 ± 0.12 µg/100 g, respectively). However, the values of B12 decreased significantly in Fresh Boiled Meat (FeBM) (0.78 ± 0.40) and Frozen Boiled Meat (FoBM) (1.00 ± 0.07) compared to FeRM. The recorded values of cooking loss (CL) and forced drip loss (FDP) appeared identical. The B12 vitamin content in Hamra lamb meat is generally affected by cooking processes (longer time and higher temperature treatments) than short freezing storage (less than 06 months at – 18 °C). Keywords: B12 vitamin; Cooking; Freezing storage; Lamb meat; Microbiological assay.

Sugar Kelp (Saccharina latissima) Seaweed Added to a Growing-Finishing Lamb Diet Has a Positive Effect on Quality Traits and on Mineral Content of Meat.

Supplementing ruminants' diet with seaweed has shown positive effect on meat quality and micronutrients important for human health. The objective of the present study was to investigate the use of Saccharina latissima in a lamb diet to improve the eating quality and nutritional value of meat. Six-month-old female Norwegian White lambs (n = 24) were fed, 35 days pre-slaughter, three different diets: a control (CON) and two seaweed diets (SW); supplemented with either 2.5% (SW1) or 5% (SW2). The quality properties of longissimus thoracis et lumborum (LTL) and semimembranosus with adductor (SM+ADD) muscles were examined. The dietary inclusion of seaweed reduced cooking loss and shear force of lamb meat, although the effect was not significant at both supplementation levels. SW1 fed lambs showed a significantly (p < 0.05) improved meat color stability and antioxidant potential. Seaweed also reduced lipid oxidation (TBARS) and the warm-over flavor in SM+ADD compared to the CON lamb. Seaweed fed lambs showed an increased content of selenium and iodine in LTL, thereby fulfilling the requirements for the label "source of nutrient" and "significant source of nutrient", respectively. An increased arsenic content in LTL was, however, also observed with seaweed inclusion (to 1.54 and 3.09 μg/100 g in SW1 and SW2 group, respectively). While relevant positive effects were found in meat using seaweed in lamb feed, some optimization of this feed approach will be desirable.

Evaluation of Morphological and Quality Parameters in Adult Male Red King Crabs (Paralithodes camtschaticus) Raised to Commercial Weight from Juveniles

Red king crab (RKC) has become a valuable resource, and most of this fishery operates in a quota-regulated area (QRA) east of 26°E. West of the QRA, a free fishery area (FFA) is established to limit further migration. Today, juvenile RKCs from the FFA are not utilized. This study investigated morphological and quality parameters in adult RKCs (≥800 g) after live holding (LH) of 23 months starting from juveniles (on average 500 g). During the LH, the RKCs were kept in two separate tanks, one at ambient seawater temperature (AST) and one at elevated seawater temperature (AST-E). The RKCs were fed ad libitum. Both tanks were divided into two sections, one with a sand tray. After 23 months, the RKCs were processed and analyzed. The hepatosomatic index, abdomen index, meat content, cluster yield, moisture, whiteness index, and instrumental chewiness differed significantly ( P &lt; 0.05 ) between the wild RKCs and the RKCs from one or both LH groups. The availability of sand indicated improved habitat conditions as several parameters were positively affected. Also, lower variation in morphology and quality parameters of the processed muscle was observed in RKCs from the subgroups with access to sand than those without sand.

Transcriptome and co-expression network analysis reveals the molecular mechanism of inosine monophosphate-specific deposition in chicken muscle.

The inosine monophosphate (IMP) content in chicken meat is closely related to muscle quality and is an important factor affecting meat flavor. However, the molecular regulatory mechanisms underlying the IMP-specific deposition in muscle remain unclear. This study performed transcriptome analysis of muscle tissues from different parts, feeding methods, sexes, and breeds of 180-day-old Jingyuan chickens, combined with differential expression and weighted gene co-expression network analysis (WGCNA), to identify the functional genes that regulate IMP deposition. Out of the four comparison groups, 1,775, 409, 102, and 60 differentially expressed genes (DEGs) were identified, of which PDHA2, ACSS2, PGAM1, GAPDH, PGM1, GPI, and TPI1 may be involved in the anabolic process of muscle IMP in the form of energy metabolism or amino acid metabolism. WGCNA identified 11 biofunctional modules associated with IMP deposition. The brown, midnight blue, red, and yellow modules were strongly correlated with IMP and cooking loss (p < 0.05). Functional enrichment analysis showed that glycolysis/gluconeogenesis, arginine and proline metabolism, and pyruvate metabolism, regulated by PYCR1, SMOX, and ACSS2, were necessary for muscle IMP-specific deposition. In addition, combined analyses of DEGs and four WGCNA modules identified TGIF1 and THBS1 as potential candidate genes affecting IMP deposition in muscle. This study explored the functional genes that regulate muscle development and IMP synthesis from multiple perspectives, providing an important theoretical basis for improving the meat quality and molecular breeding of Jingyuan chickens.