Meat Quality Evaluation Research Articles

Effects of space allowance on behaviour during lairage, stress physiology, skin lesion scores and meat quality of market-weight pigs transported in an actively-ventilated vehicle in the summer

This study aimed at assessing the effects of space allowance on microclimate and pig stress during transportation in a mechanically-ventilated vehicle. On each journey (6), 114 pigs were randomly assigned to different space allowances (0.46, 0.49 or 0.59 m2/pig) tested in the near-front, middle and near-rear compartments and on the top, middle and bottom decks. In each compartment, ambient conditions (e.g., T°C and RH%) were monitored. Behaviour was recorded during lairage. A total of 162 pigs were selected for the analysis of blood hematocrit proportion and lactate, and creatine kinase (CK) concentrations, and the evaluation of meat quality in the loin and ham muscles. The bottom deck was more humid before and during transport (P ≤ 0.05) and pigs from this location stood and drank more in lairage (P < 0.001). Pigs transported on the top deck had greater blood lactate and CK concentrations (P < 0.05) than those transported on the bottom deck, and when transported at 0.49 m2/pig produced paler loins (P < 0.05) than those transported at 0.46 m2/pig. The within-trailer location had a greater impact on the microclimate, collected animal welfare measures, and meat quality of pigs transported in an actively ventilated trailer than space allowance.

Age-related changes in carcass composition, physicochemical properties, texture and microstructure of meat from White King pigeons

ABSTRACT 1. An experiment was conducted to explore the age-related changes in carcass composition, physicochemical properties, texture and microstructure of meat from White King pigeons. The study used 32 carcasses collected from White King pigeons (16 aged 4 weeks and 16 aged 180 weeks). 2. The 180-week-old White King pigeons had a higher percentage of eviscerated carcass characteristics. The 4-week-old pigeons were characterised by higher percentage of skin with subcutaneous fat and carcass remainders. There were significant differences in chemical and physicochemical characteristics as well as in texture and microstructure parameters amongst White King pigeons of different ages. 3. In conclusion, the study demonstrated that the age of White King pigeons has a considerable impact on carcass composition, physicochemical properties, meat texture and microstructure. Older pigeons had higher percentages of eviscerated carcass components, which may reflect maturation, while younger pigeons had greater proportions of fat and carcass remainders. These findings suggest that age-related changes should be considered when evaluating meat quality and composition, as each age group presented distinct characteristics.

Comparison of production performance and meat quality characteristics between Guizhou Black goats and F4 generation hybrids of South African Kalahari Goats

This study spanned 6 years and 4 generations, involving the progressive crossbreeding of South African Kalahari Goat (SK) and Guizhou Black Goat (GB) over three generations, followed by cross fixation F3 with F1 in the fourth generation, accompanied by the use of molecular markers technology to select a high fertility population, resulting in the creation of a hybrid goat, BKF4 (11/16 SK lineage and 5/16 GB lineage). A comparative evaluation of the BKF4 hybrid breed and its parental breeds was conducted. Reproductive and production parameters of GB, SK, and BKF4 goat groups were monitored, including lambing rate (LR), survival rate (SR), daily weight gain at 3 months of age (DWG), and adult body weight (ABW) (n = 110, 106, 112 per group). In addition, dressing percentage (DP) (n = 12 per group) and analyses of amino acids (n = 8, 6, 10 per group) and fatty acids (n = 6 per group) were conducted to evaluate meat quality indicators. Results: (1) Reproductive and production performance: The index of LR reached 199%, significantly higher than GB and SK (p ≤ 0.001), with a SR of 95.0%, markedly higher than SK (p ≤ 0.001); DWG was 276.5 g, ABW reached 56.6 kg and with a dressing percentage (DP) of 54.5%, they are significantly surpassing GB (p ≤ 0.001). (2) Regarding meat quality: pH45-value and crude protein content (CP) increased, while intramuscular fat content increased compared to GB and ash content decreased. The amino acid composition was similar to GB, but the taste was more similar to SK. However, there were some negative impacts on fatty acid composition and functionality. (3) PCA analysis revealed that: BKF4 exhibited superior meat quality compared to GB and SK, influenced by two key factors contributing 83.49% and 16.51% to the explained variance, respectively. The key factors affecting meat quality include intramuscular fat (IMF), nutrient index (NI), PUFAs/MUFAs, n-6FAs, and drip loss (DL).

Carcass and Meat Characteristics of Cull Heifers from Different Genetic Groups Fed Diets with Different Sources of Nonprotein Nitrogen in Confinement.

The aim of this study was to evaluate the effect of genetic groups and diets with different sources of nonprotein nitrogen (NPN) on the carcass and meat characteristics of beef heifers. The meat from 40 heifers (20 ½ Angus ½ Nellore (A × N) and 20 ½ Charolais ½ Nellore (L × N)), finished in feedlots, was used. The heifers were fed diets containing different sources of NPN-(1) a diet with livestock urea and protected urea (LPU) and (2) a diet with extruded urea (EU)-in a completely randomized design with a 2 × 2 factorial arrangement. Carcass, composition and meat quality evaluations were carried out. There were no significant interactions between diet and genetic group for most of the variables evaluated (p > 0.05). The A × N heifers had higher hot carcass weights (305.73 vs. 279.80 kg), loin eye areas (80.87 vs. 75.45 cm2), subcutaneous fat thicknesses (8.69 vs. 6.35 mm) and lower shear forces (6.98 vs. 7.7 kg) compared to the C × N heifers (p < 0.05). The meat from the A × N heifers had higher proportions of saturated fatty acids (49.41 vs. 47.95%), with no effects on the proportions of monounsaturated (47.57%) and polyunsaturated (4.01%) fatty acids. The A × N heifers had better carcass and meat characteristics, while the C × N heifers had meat and fat with better fatty acid profiles.

Deep Learning-Based Automated Cell Detection-Facilitated Meat Quality Evaluation.

Meat consumption is increasing globally. The safety and quality of meat are considered important issues for human health. During evaluations of meat quality and freshness, microbiological parameters are often analyzed. Counts of indicator cells can provide important references for meat quality. In order to eliminate the error of manual operation and improve detection efficiency, this paper proposed a Convolutional Neural Network (CNN) with a backbone called Detect-Cells-Rapidly-Net (DCRNet), which can identify and count stained cells automatically. The DCRNet replaces the single channel of residual blocks with the aggregated residual blocks to learn more features with fewer parameters. The DCRNet combines the deformable convolution network to fit flexible shapes of stained animal cells. The proposed CNN with DCRNet is self-adaptive to different resolutions of images. The experimental results indicate that the proposed CNN with DCRNet achieves an Average Precision of 81.2% and is better than traditional neural networks for this task. The difference between the results of the proposed method and manual counting is less than 0.5% of the total number of cells. The results indicate that DCRNet is a promising solution for cell detection and can be equipped in future meat quality monitoring systems.

Recording thermal history of pork meat by self-coloration gel

For real-time dynamic quality evaluation of pork meat, the thermal accumulation monitoring for the entire period is essential. The research aims to develop a novel covalent organic framework (COF) gel capable of recording such information. The COF with self-responsive irreversible color change property was synthesized using benzene-1,3,5-tricarboxaldehyde, 2,5-diamino-1,4-benzenedithiol dihydrochloride and p-phthalaldehyde as monomers. The thermal accumulation was monitored based on the COF over a broad temperature range (−22 °C–55 °C), which covered the storage temperatures of the pork meat. The results were easily readable by series visible color variations (yellow, green, blue and dark blue) displayed by COF during the thermal accumulation monitoring in the temperature range (25 °C–55 °C) of study. At the lower temperature (−22 °C–4 °C), small variation of the thermal information can be effectively represented by quantitative analysis. The color change rates were in the order of k-22 °C < k4°C < k25 °C < k35 °C < k55 °C. The activation energy of reaction was 65.31 kJ mol−1. The indicator gel was prepared by the COF combining with carrageenan in pure aqueous medium. The potential application of the COF gel for real-time monitoring the dynamic quality change of pork samples was investigated. The response signals of the COF gel were well matched with the growth rate of microbe in pork meat. The proposed COF gel based thermal history indicator is promising for real-time monitoring dynamic quality changes of pork meat during the cold supply chain.

Machine learning powered CN-coordinated cobalt nanoparticles embedded cellulosic nanofibers to assess meat quality via clenbuterol monitoring

The World Anti-Doping Agency (WADA) has prohibited the use of clenbuterol (CLN) because it induces anabolic muscle growth while potentially causing adverse effects such as palpitations, anxiety, and muscle tremors. Thus, it is vital to assess meat quality because, athletes might have positive test for CLN even after consuming very low quantity of CLN contaminated meat. Numerous materials applied for CLN monitoring faced potential challenges like sluggish ion transport, non-uniform ion/molecule movement, and inadequate electrode surface binding. To overcome these shortcomings, herein we engineered bimetallic zeolitic imidazole framework (BM-ZIF) derived N-doped porous carbon embedded Co nanoparticles (CN-CoNPs), dispersed on conductive cellulose acetate-polyaniline (CP) electrospun nanofibers for sensitive electrochemical monitoring of CLN. Interestingly, the smartly designed CN-CoNPs wrapped CP (CN-CoNPs-CP) electrospun nanofibers offers rapid diffusion of CLN molecules to the sensing interface through amine and imine groups of CP, thus minimizing the inhomogeneous ion transportation and inadequate electrode surface binding. Additionally, to synchronize experiments, machine learning (ML) algorithms were applied to optimize, predict, and validate voltametric current responses. The ML-trained sensor demonstrated high selectivity, even amidst interfering substances, with notable sensitivity (4.7527 μA/μM/cm2), a broad linear range (0.002–8 μM), and a low limit of detection (1.14 nM). Furthermore, the electrode exhibited robust stability, retaining 98.07% of its initial current over a 12-h period. This ML-powered sensing approach was successfully employed to evaluate meat quality in terms of CLN level. To the best of our knowledge, this is the first study of using ML powered system for electrochemical sensing of CLN.

Meat Quality Traits and Blood Biochemistry of Three Chicken Genotypes Reared under Different Production Systems

In the recent modernization, the consumer is becoming choosier regarding the quality and nutritional aspects of meat. A study was planned to evaluate meat quality attributes from different chicken genotypes reared in three different housing systems. For this, 54 female birds (52 weeks old) from 3 different genotypes i.e., two crossbreds [Rhode Island Red × Naked Neck (RNN), Black Australorp × Naked Neck (BNN), and purebred Naked Neck (NN)] reared under three housing systems (Intensive, Semi-Intensive, and Free-range) were slaughtered and subjected to nutritive, qualitative and sensory evaluation. Significant differences among genotypes, housing systems, and their interactions were observed regarding carcass yield, breast, wings, drumsticks, neck, ribs, and back weight. Regarding sensory evaluation, significant variations were observed among genotypes, housing systems, and their interaction except for juiciness. In terms of proximate analysis, significant differences were observed regarding moisture, dry matter, ash, and ether extract among different genotypes, housing systems, and their interactions. Regarding blood biochemistry, birds reared under the intensive housing system had the higher glucose values whereas albumen and globulin was higher in semi-intensive reared bird; BNN showed higher cholesterol levels among genotypes. In conclusion, carcass traits, meat proximate, and mineral composition were affected by genotypes and housing systems.

Genome-wide association analysis explores the genetic loci of amino acid content in duck’s breast muscle

BackgroundAmino acids are the basic components of protein and an important index to evaluate meat quality. With the rapid development of genomics, candidate regions and genes affecting amino acid content in livestock and poultry have been gradually revealed. Hence, genome-wide association study (GWAS) can be used to screen candidate loci associated with amino acid content in duck meat.ResultIn the current study, the content of 16 amino acids was detected in 358 duck breast muscles. The proportion of Glu to the total amino acid content was relatively high, and the proportion was 0.14. However, the proportion of Met content was relatively low, at just 0.03. By comparative analysis, significant differences were found between males and females in 3 amino acids, including Ser, Met, and Phe. In addition, 12 SNPs were significantly correlated with Pro content by GWAS analysis, and these SNPs were annotated by 7 protein-coding genes; 8 significant SNPs were associated with Tyr content, and these SNPs were annotated by 6 protein-coding genes. At the same time, linkage disequilibrium (LD) analysis was performed on these regions with significant signals. The results showed that three SNPs in the 55–56 Mbp region of chromosome 3 were highly correlated with the leader SNP (chr3:55526954) that affected Pro content (r2 > 0.6). Similarly, LD analysis showed that there were three SNPs in the 21.2–21.6 Mbp region of chromosome 13, which were highly correlated with leader SNP (chr13:21421661) (r2 > 0.6). Moreover, Through functional enrichment analysis of all candidate genes. The results of GO enrichment analysis showed that several significant GO items were associated with amino acid transport function, including amino acid transmembrane transport and glutamine transport. The results further indicate that these candidate genes are closely associated with amino acid transport. Among them, key candidate genes include SLC38A1. For KEGG enrichment analysis, CACNA2D3 and CACNA1D genes were covered by significant pathways.ConclusionIn this study, GWAS analysis found a total of 28 significant SNPs affecting amino acid content. Through gene annotation, a total of 20 candidate genes were screened. In addition, Through LD analysis and enrichment analysis, we considered that SERAC1, CACNA2D3 and SLC38A1 genes are important candidate genes affecting amino acid content in duck breast muscle.

Impact of Various Ration Energy Levels on the Slaughtering Performance, Carcass Characteristics, and Meat Qualities of Honghe Yellow Cattle.

Consumers are increasing their daily demand for beef and are becoming more discerning about its nutritional quality and flavor. The present objective was to evaluate how the ration energy content (combined net energy, Nemf) impacts the slaughter performance, carcass characteristics, and meat qualities of Honghe yellow cattle raised in confinement. Fifteen male Honghe yellow cattle were divided into three groups based on a one-way design: a low-energy group (LEG, 3.72 MJ/kg), a medium-energy group (MEG, 4.52 MJ/kg), and a high-energy group (HEG, 5.32 MJ/kg). After a period of 70 days on these treatments, the animals were slaughtered and their slaughter performance was determined, and the longissimus dorsi muscle (LD) and biceps femoris (BF) muscles were gathered to evaluate meat quality and composition. Increasing the dietary energy concentration led to marked improvements (p < 0.05) in the live weight before slaughter (LWBS), weight of carcass, backfat thickness, and loin muscle area. HEG also improved the yield of high-grade commercial cuts (13.47% vs. 10.39%) (p < 0.05). However, meat quality traits were not affected by treatment except for shear force, which was affected by dietary energy. A significant improvement (p < 0.05) in the intramuscular fat (IMF) content was observed in the HEG. Little effect on the amino acid profile was observed (p > 0.05), except for a tendency (p = 0.06) to increase the histidine concentration in the BF muscle. Increasing dietary energy also reduced C22:6n-3 and saturated fatty acids (SFAs) and enhanced C18:1 cis-9 and monounsaturated fatty acids (MUFAs, p < 0.05). Those results revealed that increasing energy levels of diets could enhance slaughter traits and affect the meat quality and fatty acid composition of different muscle tissues of Honghe yellow cattle. These results contribute to the theoretical foundation to formulate nutritional standards and design feed formulas for the Honghe yellow cattle.

Broiler Spaghetti Meat Abnormalities: Muscle Characteristics and Metabolomic Profiles.

Spaghetti meat (SM) is a newly identified muscle abnormality that significantly affects modern broiler chickens, consequently exerting a substantial economic impact on the poultry industry worldwide. However, investigations into the meat quality and the underlying causative factors of SM in broilers remain limited. Therefore, this study was undertaken to systematically evaluate meat quality and muscle fiber characteristics of SM-affected meat. To elucidate the disparities between SM-affected and normal (NO) muscles in broiler chickens reared under identical conditions, we selected 18 SM-affected breast tissues and 18 NO breast tissues from 200 broiler chickens raised according to commercial standards under the same conditions for our study. The results showed that compared with the NO group, the muscle surface of the SM group lost integrity, similar to strip and paste. The brightness and yellowness values were significantly higher than those of the NO group. On the contrary, the shear force and protein were significantly lower in the SM group. Microscopic examination revealed that the muscle fibers in the SM group were lysed, necrotic, and separated from each other, with a large number of neutrophils diffusely distributed on the sarcolemma and endometrium. Thirty-five significantly different metabolites were observed in the breast muscles between both groups. Among them, the top differential metabolites-14,15-DiHETrE, isotretinoin, L-malic acid, and acetylcysteine-were mainly enriched in lipid metabolism and inflammatory pathways, including linoleic acid, arachidonic acid, phenylalanine, and histidine metabolism. Overall, these findings not only offer new insights into the meat quality and fiber traits of SM but also contribute to the understanding of potential mechanisms and nutritional regulators for SM myopathy.

Indicators of tasting evaluation of broiler meat quality under the influence of feed factor

Poultry meat occupies a large share in human nutrition. The issues of the taste of broiler chicken meat as a food product under the infl uence of feeding, in our opinion, have not been suffi ciently studied. The purpose of the research was to study the indicators of tasting evaluation of the quality of broiler chicken meat under the infl uence of the feed factor. Four series of studies were carried out on the organoleptic evaluation of the quality of meat of broiler chickens of the cross Sibiryak 2C that eceived feed with various feed ingredients. Groups of broiler chickens were formed at one day old according to the principle of analogues. Experimental feeds were fed from one day to 42 days of age. In order to determine the organoleptic evaluation of the quality of meat of broiler chickens under the infl uence of the feed factor, the poultry was slaughtered at 42 days of age, followed by tasting of the broth and boiled meat. In the fi rst experiment, the use of camelina presscake made it possible to obtain high-quality broth and meat (the overall score was 0,2–1,0 points higher than the control). In the second study, fl axseed presscake was used in feeding broiler chickens. A positive relationship was noted between the introduction of 15 and 20 % fl axseed presscake and the indicators of organoleptic evaluation of the quality of boiled meat, but the higher the percentage of input of the feed protein ingredient, the lower the evaluation of meat quality according to a set of indicators. During the third experiment on the use of various vegetable oils, a positive eff ect was discovered from the increased introduction of rapeseed, rubsen-seed, linseed or soybean oils into the compound feed. It was found according to the results of the fourth research that the introduction of 25 % rapeseed presscake or 25 % rapeseed fl our into compound feed allowed us to obtain broth and meat with the highest tasting scores.

A large-scale comparison of the meat quality characteristics of different chicken breeds in South China

Meat quality traits are essential for producing high-quality broilers, but the genetic improvement has been limited by the complexity of measurement methods and the numerous traits involved. To systematically understand the meat quality characteristics of different broiler breeds, this study collected data on slaughter performance, skin color, fat deposition, and meat quality traits of 434 broilers from 12 different breeds in South China. The results showed that there was no significant difference in the live weight and slaughter weight of various broiler breeds at their respective market ages. Commercial broiler breeds such as Xiaobai and Huangma chickens had higher breast muscle and leg muscle rates. The skin and abdominal fat of Huangma chickens cultivated in the consumer market in South China exhibited significantly higher levels of yellowness compared to other varieties. Concerning fat traits, we observed that Wenchang chickens exhibited a strong ability to fat deposition, while the younger breeds showed lower fat deposition. Additionally, there were significant positive correlations found among different traits, including traits related to weight, traits related to fat, and skin color of different parts. Hierarchical clustering analysis revealed that fast-growing and large broiler Xiaobai chickens formed a distinct cluster based on carcass characteristics, skin color, and meat quality traits. Principal component analysis (PCA) was used to extract multiple principal components as substitutes for complex meat quality indicators, establishing a chicken meat quality evaluation model to differentiate between different breeds of chickens. At the same time, we identified 46, 22, and 20 SNP loci and their adjacent genes that were significantly associated with muscle mass traits, fat deposition, and skin color through genome-wide association studies (GWAS). The above results are helpful for systematically understanding the differences and characteristics of meat quality traits among different breeds.

Meat quality evaluation of breast fillets of different strains of chicken broilers with deep pectoral myopathy

SummaryChicken meat is a significant source of protein and other nutrients. The poultry industry is responsible for creating many jobs and is essential to the global economy. Thus, the sector demands high‐quality products to satisfy consumers' expectations. Advances in poultry production with the rapid creation of heavier birds have increased the incidence of deep pectoral myopathy, provoking substantial losses to the sector. Several quality indicators of breast fillets obtained from chicken broilers of the strains Cobb 500 and Ross AP95 were measured to evaluate the strain influence on the characteristics of broilers' breast fillets with different severities of deep pectoral myopathy (DPM). Overall, the myopathy affected the quality attributes of the breast fillets more significantly than the broilers strain. However, the results of some individual quality attributes are strain‐specific. Moreover, myopathy severity tends to soften the differences between the characteristics of the strains.

Use of various sources of calcium in the diets of broiler and its effects on carcass and some meat quality

The study was aimed to assess the impact of adding eggshells as calcium sources in broiler diets on carcass traits, meat quality, and chemical composition ,three hundred one-day-old broiler chicks were randomly designed CRD . Each treatment included five replications and each replicate containing twenty birds. The dietary of first treatment was control (0% eggshell) the second and the third treatments were eggshell powder as a replacement for limestone at 50% and 100%, respectively. .The chickens were fed a basal diet during the starting and finished periods. Ten broilers were chosen randomly from each treatment group and slaughtered at age 42 days to evaluate meat quality. The results showed that no significant differences (p&lt; 0.05) between treatments regarding pre-slaughter in live body weight, carcass weight, and percentage of each carcass cuts weight, as well as immunological organs such as the spleen and bursa. However, a substantial difference in dressing percentage was observed. Except for pH, yellowness, and chroma, no significant differences were noticed in drip loss, cooking loss, lightness, redness, color ,tenderness. Meanwhile, the bird chemical composition treatments had no significant differences in moisture, protein, and ash percentages. However, there was a considerable change in fat %. Except for broilers' pH, yellowness, and chroma, the substitution of eggshell powder for limestone resulted in comparable carcass characteristics, chemical composition, and meat quality. However, there was a significantly differ in fat %. Except for broilers' pH, yellowness, and chroma, the substitution of eggshell powder for limestone resulted in comparable of some carcass characteristics, chemical composition, and meat quality.

Effect of wet-aging on meat quality and exudate metabolome changes in different beef muscles

The aim of this study was to evaluate meat quality and changes in the meat exudate metabolome of different beef muscles (5 d postmortem, longissimus lumborum and psoas major muscles) during wet-aging (additional 3, 7, 14, 21, and 28 d of aging). Shear force of meat declined significantly (P < 0.001) with aging, meanwhile, increased myofibril fragmentation index, lipid and protein oxidation with aging were observed (P < 0.01). Psoas major (PM) showed significantly higher (P < 0.05) purge loss, centrifugal loss, and cooking loss, as well as higher tenderness and more severe lipid and protein oxidation (P < 0.01) than longissimus lumborum (LL) during aging. Principal component analysis of the metabolomic profiles revealed distinct clusters according to the period of aging and the type of muscle simultaneously. Overabundant amino acids, peptides, oxidized fatty acids, and hydroxy fatty acids were found in long-term aged meat exudates, and forty metabolites were significantly correlated with meat quality characteristics. Fifty-nine metabolites were significantly affected by muscle type. These results demonstrated the potential possibility of evaluating meat quality using meat exudate metabolomics.

Effects of Genotype on Pig Carcass, Meat Quality and Consumer Sensory Evaluation of Loins and Bellies.

The objective of the study was to compare carcass and meat quality among Lithuanian White, Lithuanian Indigenous Wattle and conventional hybrids as well as consumer sensory evaluations. The pigs were slaughtered at a live weight of approximately 95-100 kg. After 24 h of slaughter, carcasses were evaluated and sampled for the analysis of meat quality traits of loins and consumer evaluation of cooked loins and baked bellies. The pigs of both Lithuanian breeds had higher backfat thickness and depth of underbelly but lower loin area compared with hybrids. However, more fatty local breeds had higher intramuscular fat content but lower cholesterol content than hybrids. The loins from local pigs displayed higher pH and colour with lower lightness and yellowness but higher redness and also lower cooking loss, shear force and hardness than conventional hybrids. Pork from lean hybrids had a higher proportion of polyunsaturated fatty acids and more favourable lipid quality indices such as atherogenic (AI) and thrombogenic (TI) indices and the hypocholesterolemic/hypercholesterolemic (h/H) ratio; however, the peroxidisability index (PI) and iodine value (IV) were less favourable compared with local pigs. Consumers evaluated cooked loins and baked bellies. The loins from local breeds scored higher in juiciness, taste and overall acceptability compared with conventional hybrids. However, a higher overall acceptability was observed for the lean bellies of hybrids. The results can be used to increase pork consumption choices.

Carcass ultrasonography for the evaluation of meat quality of senepol beef

With the aim of improving meat production, livestock farmers have adopted technologies and selected quality animals, increasing the efficiency of livestock farming. In this context, ultrasound has proven to be a promising tool for selecting quality carcasses, as it is a non-invasive, fast and accurate technique that can be performed at different points on the animal's body. This technique consists of emitting high-frequency sound waves that, when penetrating the animal's tissue, generate real-time images of the internal structure of the carcass. These images make it possible to evaluate the thickness of subcutaneous fat, size and shape of the muscles, marbling and other important characteristics for the selection of animals with quality carcasses. In the specific case of the Senepol breed, the use of ultrasound to select meat animals has improved production, quality and competitiveness. This breed is known for its high-quality meat, and selecting animals using ultrasound can help maintain this characteristic, in addition to ensuring greater production efficiency. In view of the above, this study aimed to evaluate the characteristics and quality of carcasses of Senepol breed animals, in which the parameters of body structure measurements were evaluated; WEIGHT; AOL; AOL/100; RATI; SEA; EGS; EGS/100; PICANHA, using carcass ultrasound as an evaluation method and strengthening the importance of its use in livestock farming.

Carcass cutting yields and meat quality of market gilts managed with immunological suppression of ovarian function and estrus.

The objective of this study was to analyze the effects of immunological suppression of ovarian function and estrus (Improvest®; Zoetis Inc.) on carcass cutting yields and meat quality. A total of 1,080 gilts were allocated by weight and assigned to pens of 27 pigs/pen. Pens were then randomly selected to be managed with or without immunological suppression of ovarian function and estrus (IMP vs. CON). Improvest was administered to each IMP gilt on days 7 and 67 of the study. Pigs were marketed on day 89 (n = 8 heaviest gilts per pen), 103 (n = 8 next heaviest gilts per pen), and 117 (remaining pigs/pen) of the study. The heaviest 47 to 50 carcasses for each treatment from each marketing group were selected for carcass cutting tests and evaluation of meat quality the day following slaughter (approximately 32-h postmortem). A smaller subset of 18 to 20 pork loins per treatment from each marketing group were selected for meat quality evaluation following 14 d of postmortem storage. Carcasses were fabricated according to institutional meat purchase specifications (IMPS) and meat quality analyses included pH and instrumental color at 32-h postmortem and purge loss, pH, instrumental color, intramuscular fat (IMF), cooking loss, and star probe following 14 d of postmortem storage. Live performance data were analyzed using the pen as the experimental unit, while carcass data were analyzed using the individual carcass as the experimental unit. During the post-second dose period (measured from days 70 to 85), IMP gilts consumed 10.8% more feed (P < 0.01) and grew 13.5% faster (P < 0.01) compared with CON gilts. Hot carcass weight (HCW), and the weights of many cuts, were significantly influenced by the interaction of Improvest management and marketing group. Therefore, the focus was directed toward primal weights and merchandized cut weights when expressed as a percentage of HCW. When expressed as a percentage of HCW, primal-cut yield and merchandized-cut yield calculations were not different (P = 0.33 and P = 0.65, respectively) between CON and IMP gilts. Meat quality traits did not differ (P > 0.05) between CON and IMP gilts, with the exception of instrumental a* at 32-h postmortem which was 0.32 units greater for CON gilts compared with IMP gilts. In summary, managing market gilts with immunological suppression of ovarian function and estrus improves the rate of weight gain through increased feed intake; however, carcass-cutting yields were not significantly changed.

Quality evaluation of chicken meat preserved with local packaging materials

This study investigated the influence of using local materials – plastic containers, polythene bags, printing paper wrappers and cardboard carton boxes in packaging poultry meat for preservation over 28days. 45 spent Shika Brown layers reared on the Teaching and Research Farm of Olabisi Onabanjo University Ayetoro Campus were procured and slaughtered. The carcasses were packaged in group of 3 and each treatment had 9 carcasses per treatment thus TO = Control (No packaging), T1 = Plastic containers, T2 = Polythene bags; T3 = Printing paper wrappers T4 = Cardboard Carton boxes and the chicken carcasses were preserved in a freezer at – 18oC for 28 days. Data collected on physicochemical, microbiological, lipid oxidation and organoleptic properties of the meat were evaluated at the end of 28 days with analysis of variance (ANOVA) in a completely randomized design (CRD) and analyzed statistically at (p&lt;0.05). The results showed that chicken meat packaged with plastic containers (T1) had the highest (p&lt;0.05) quality attributes at the end of preservation time closely followed by meat packaged with polythene bags (T2), while carton (T4) and control treatments (T0) furnished the least (p&lt;0.05) meat quality attributes. It was recommended therefore, that chicken meat could be better packaged with plastic containers in developing countries in lieu of very costly and unavailable modern packaging materials for better quality of chicken meat.