Meat Quality Parameters Research Articles

Effects of Different Proportions of Amaranthus hypochondriacus Stem and Leaf Powder Inclusions on Growth Performance, Carcass Traits, and Blood Biochemical Parameters of Broilers.

This experiment aimed to study the effects of different proportions of Amaranthus hypochondriacus stem and leaf powder (AHSL) on the growth performance, apparent nutrient digestibility, carcass traits, meat quality, and blood biochemical parameters of broilers from day 1 to day 42. The experiment utilized a single-factor experimental design, with a total of 216 one-day-old male broilers (Ross 308) randomly assigned to three dietary treatment groups (eight replicate cages of nine birds per cage). The dietary treatments included a control diet, a 3% AHSL diet and a 6% AHSL diet for days 0-21. Then, the 3% and 6% AHSL diets were changed to 5% and 10% AHSL for days 22-42. The results showed that the inclusion levels of AHSL did not affect growth performance, carcass traits, or meat quality on days 21 and 42 (p > 0.05). However, the inclusion levels of AHSL decreased the apparent nutrient digestibility (AND) of dry matter (DM) (p ˂ 0.001) and neutral detergent fiber (NDF) (p ˂ 0.001) and increased the serum concentration of phosphorus (p ˂ 0.001) on day 21. On day 42, the inclusion levels of AHSL decreased the AND of DM (p = 0.025) and NDF content (p ˂ 0.001), but increased the AND of crude protein (CP) (p = 0.004). In particular, the diet containing 10% AHSL significantly increased the serum enzyme activity of alkaline phosphatase (ALP) (p = 0.046) and the serum concentration of total protein (TP) (p ˂ 0.001) on day 42. Overall, AHSL can be used as a new and effective feed ingredient in broiler diets. It can replace part of the corn-soybean meal diet without any adverse effects, which is beneficial for conserving feed resources. Additionally, AHSL can be included at a level of up to 10% during the broiler growth period.

Comparison between Berkshire and crossbreed on meat quality, and investigation of the relationship with fatty acid composition and meat quality.

This study aimed to compare meat quality traits between Berkshire and crossbreed (Landrace × Yorkshire × Duroc), and to investigate the relationship between meat quality traits and fatty acid composition. 20 Berkshire and 20 crossbreed pigs were used to compare pork loin quality and to determine the relationship between measured variables. 23 variables were measured including proximate composition, pH, drip loss and cooking loss, Warner-Bratzler shear force, and fatty acid composition. Berkshire had higher moisture content, pH, water-holding capacity, saturated fatty acids, and redness than the crossbreed pig (p < 0.05). The fat content and polyunsaturated fatty acid were low (p < 0.05) in Berkshire. Correlation analysis showed a negatively correlation between moisture and fat content, and a positively correlation between saturated fatty acid and fat content. Moreover, saturated fatty acid and polyunsaturated fatty acid were negatively correlated. As a result of factor analysis and partial least square regression, saturated fatty acid and polyunsaturated fatty acid were estimated to be the main factors affecting quality characteristics of pork. Pig breed is associated with differences in meat quality, and fatty acid composition can have an effect on meat quality parameters.

Effects of dietary vitamin E supplementation on growth performance, slaughter performance, antioxidant capacity and meat quality characteristics of finishing bulls

This study was conducted to investigate the effects of dietary supplementation of vitamin E (VE) on growth performance, slaughter performance, antioxidant capacity and meat quality characteristics of finishing bulls. Twenty Yanbian cattle (bulls) with initial body weight (BW) 485 ± 42 kg were randomly divided into two groups (control and treatment groups) and participated in a100-day finishing trial. The control group (CON) was fed a basal diet (total mixed ration, TMR). The treatment group was fed a basal diet supplemented with VE (provided as α-tocopherol acetate, 700 IU/bull/day). VE supplementation significantly increased the average daily gain (ADG) of finishing bulls, the beef marbling score, meat color parameters (a* [redness]), intramuscular fat content, the concentration of catalase, superoxide dismutase (SOD), glutathione peroxidase (GSH-PX), VE and matrix metalloproteinases (MMP-13) in the serum and muscle tissue (P < 0.05). VE supplementation significantly decreased drip loss and cooking loss of the beef, the concentration of nitric oxide (NO) in the serum and muscle tissue, the concentration of malondialdehyde in the muscle tissue (P < 0.05), and tended to decrease the feed: gain (P = 0.077) and shear force (P = 0.062) of the beef. In conclusion, VE supplementation can improve the meat quality parameters of finishing bulls, especially the improvement of beef tenderness. The improvement of beef tenderness by VE supplementation may be related to the increase of MMPs concentration, and a potential mechanism for the secretion of MMPs by VE supplementation may be related to its antioxidant capacity.

Evaluation of Carcass Attributes and Physical, Chemical, and Qualitative Characteristics of Breast Meat of Broiler Chickens Fed on Pulicaria jaubertii Powder.

Pulicaria jaubertii (PJ) is a medicinal plant used as a synthetic antioxidant and as a traditional medicine due to its bioactive compounds. The objective of this study was to investigate the effects of PJ on carcass traits and breast meat quality parameters of broiler chickens. Two hundred and forty male broilers (1 day old) were divided into four groups (0, 3, 6, and 9 g of PJ/kg of basal diet). Performance indicators were evaluated during the feeding stages, and carcass characteristics and physiochemical and qualitative parameters of breast meat were measured at 36 days old. The results showed that PJ improved performance parameters such as weight gain, feed conversion ratio, and production efficiency index (p < 0.05) in the finishing stage. The diets supplemented with PJ were associated with better carcass characteristics (p < 0.05), but some body parts, such as legs (6 and 9 g PJ) and backs (3-9 g PJ) decreased (p < 0.05). Temperature and initial pH were decreased by PJ (p < 0.05). Meat color was not affected by PJ (p > 0.05), although the yellowness and saturation index were lower at 9 g PJ. Total saturated fatty acid content was higher at 3 g PJ, while total polyunsaturated fatty acids and unsaturated to saturated fatty acid ratio were lower at 3 and 6 g PJ (p < 0.05). Total monounsaturated fatty acid content increased at 6 and 9 g PJ. Omega-6 fatty acids and the ratio of omega-6 to omega-3 were lower at 3 g PJ. PJ resulted in higher weight loss on cooking (6 and 9 g PJ) and shear force (3-9 g PJ). In conclusion, PJ had a positive influence on performance, carcass characteristics, and fatty acid profile, and some meat quality traits were generally improved by PJ, but knowledge of its mode of action is still limited and therefore requires further investigation.

Effect of technical cashew nut shell liquid on growth, physicochemical and fatty acid composition of lamb meat

The cashew nut shell liquid is one natural antioxidant rich in phenolic lipids, and when detoxified (technical CNSL or tCNSL), it can be added as a natural antioxidant and energy source in the diets of ruminants. The tCNSL was added to the lambs' diet replacing ground corn to evaluate its effect on meat quality. A total of 40 Dorper × Santa Inês crossbred male lambs with a mean age of five months and initial body weight of 27.0 ± 0.5 kg were distributed in a randomized blocks design with four treatments [tCNSL inclusion at 0 (control), 0.75; 1.5 % and 2.25 % in dry matter (DM)] with 10 lambs per treatment. The tCNSL showed high (P < 0.05) antioxidant activity. Adding the tCNSL in lamb diet up to 1.5 % of DM improved the DMI, energy intake and growth performance of the lambs (P ≤ 0.05). The redness coloration and saturation index, the concentrations of vaccenic acid and the sum of trans-fatty acids of the meat increased linearly (P ≤ 0.05) by tCNSL inclusion in lamb diets. The lamb meat concentrations of oleic and rumenic acid ∑MUFAcis and ∑MUFA/∑SFA ratio reduced linearly (P ≤ 0.05), and hypocholesterolemic and hypercolesterolemic (h: H) ratio tended to be linearly reduced (P ≤ 0.10) due tCNSL diets inclusion. The inclusion of tCNSL in lamb diets did not affect (P > 0.05) the total fatty acids intake, feeding efficiency, meat quality parameters, such as pH, cooking loss, color indexes lightness (L*) and yellowness (b*), water holding capacity (WHC) and shear force (WBSF) and chemical composition (moisture, dry matter and crude ash). The tCNSL feed supplements are an alternative to synthetic additives in the lamb diet. Dietary tCNSL supplementation at 0.75 % in the diet of lambs, replacing ground corn, improves DMI, energy intake, performance, and meat coloration. In addition, the inclusion of the tCNSL changes the profile of fatty acids in meat because it increases vaccenic acid and consequently ∑MUFAtrans, and reduces ∑MUFAcis, h:H index and ∑MUFA of meat of the lamb.

Animal performance and meat quality of two slow-growing chicken genotypes fed insects reared on municipal organic waste

Abstract To keep up with increasing demand for animal protein, alternative protein sources will need to be included in current animal production systems. The efficient growth of Hermetia illucens larvae combined with municipal waste as a substrate has the potential to increase the sustainability of protein feed production. Therefore, this study partially substituted soymeal with H. illucens larval meal (reared on municipal waste) in broiler diets to determine the effect on slow-growing broiler (ISA-JA-757 and Les Bleues) production. Growth and slaughter performance, as well as animal welfare and meat quality parameters were evaluated. No influence of H. illucens larvae meal in the diet was found for weight gain, feed efficiency and slaughter performance. Animal welfare was also not influenced by diet. Fatty acid composition of intramuscular fat was influenced by the inclusion of H. illucens in the broiler diets; however not uniformly across meat cut. Differences between animal genotype and animal sex often influenced parameters under investigation more than diet itself. Overall, H. illucens can be regarded as a suitable protein source in slow-growing broiler diets.

Relationship between Consumers' Perceptions about Goat Kid Meat and Meat Sensory Appraisal.

The goat meat preferred by consumers in Spain comes from suckling goat kids, slaughtered at a live weight of 8-10 kg. However, consumption of this meat is very uncommon, so it is necessary to show its value. To achieve this, we planned to investigate consumers' perceptions about goat kid meat and to study whether their perceptions are related to their sensory appraisal of the meat, measured by the mean of the consumers' home tests. The experiment was conducted with 30 volunteer families (from two cities with different consumption patterns), who were surveyed regarding their sociodemographic parameters, purchasing and eating habits, and the importance of the meat's attributes. As a result, four clusters were obtained, which were labeled "negative," "idealistic," "positive," and "concerned about fat content". The parameters of the animal production system were valued differently by the clusters. Meat tenderness, taste, and amount of fat were considered very decisive factors by most respondents. When the goat kid meat was valued, tenderness was considered more important than taste among older people ("negative" cluster), whereas there was not so much difference between the appraisal of all parameters for the other three clusters. We conclude that it is necessary to improve the information received by consumers about goat production systems and meat quality parameters. There is certainly potential for creating new markets, especially targeted toward young consumers and considering specific strategies for the different groups of consumers, depending on the region and habits of consumption.

Dehydrated guava by-product in feed for slow-growing broilers

This study evaluated the use of dehydrated guava by-products (DGBP) in the feed of slow-growing broilers as a substitute for corn. A total of 324 one-day-old broiler Naked Neck from a slow-growing lineage were used. At 30 days of age, the broilers were distributed in an entirely randomized experimental design consisting of four treatments with nine replicates and nine birds in each replicate. The treatments were differentiated by varying concentrations of DGBP (0, 5, 10, and 15%) in the feed. Performance data [feed intake, weight gain, and feed conversion ratio (FCR)] were evaluated from 30 to 60 days and 61 to 84 days of age. At 84 days of age, the broilers were slaughtered; subsequently, the analyses of carcass and organ yield in terms of chemical composition of the breast, thigh and drumstick, and meat quality parameters (coloration, pH, weight loss by cooking and dripping, shear force, and sensory evaluation) were performed. There was no effect of DGBP on the average weight, weight gain, feed consumption, and FCR of the broilers (P &amp;gt; 0.05). However, there was an increasing linear effect (P &amp;lt; 0.05) on the gizzard yield and a quadratic effect on the liver and abdominal fat yield, where treatments with 5 and 10% DGBP obtained the highest yield percentages. There was no effect (P &amp;gt; 0.05) of DGBP addition on chemical composition, pH, shear force, and weight loss by cooking and dripping. A linear increasing effect on coloration (P &amp;lt; 0.05) was found due to dietary DGBP in all the cuts of meat. In addition, a significant difference (p &amp;lt; 0.05) was found in the texture of the breast meat, where the greater the amount of DGBP added, the greater the scores attributed by the tasters. In conclusion, DGBP can be included up to 15% in the diet of slow-growing broilers without altering the production performances, carcass and cut yield, and meat quality parameters. Furthermore, it promoted a reddish coloration of the breast skin and thigh skin of the birds.

Effects of Zinc Oxide Nanoparticles Supplementation on Growth Performance, Meat Quality and Serum Biochemical Parameters in Broiler Chicks.

The zinc oxide nanoparticles (ZnONPs) have attracted exhilarating research interest due to their novel distinguishing characteristics such as size, shape, high surface activity, large surface area and biocompatibility. Being highly bioavailable and exerting a superior efficacy than conventional zinc sources, ZnONPs is emerging as an alternative feed supplement for poultry. The present study involves the synthesis of ZnONPs through a cost effective and eco-friendly method using planetary ball milling technique and characterized for its size, shape, optical property, functional group and elemental concentration using particle size analyzer, Transmission Electron Microscopy, X-Ray Diffraction analysis, Fourier Transform Infra-Red spectroscopy, UV-Vis spectroscopy and Inductively Coupled Plasma-Mass Spectroscopy. In vitro cytotoxicity study using Baby Hamster kidney (BHK-21) cells, Vero cells and primary chick liver culture cells revealed that ZnONPs can be safely incorporated in the broiler chick's feed up to the concentration of 100mg/kg. To investigate the effects of ZnONPs on production performances in broiler chicks, a feeding trial was carried out using 150-day-old broiler chicks randomly allotted in five treatment groups. The dietary treatment groups were: T1 (80mg/kg of zinc oxide), T2 (60mg/kg of zinc methionine) and T3, T4 and T5 received 60, 40 and 20mg/kg of ZnONPs respectively. The results showed a significant improvement (p < 0.05) in the body weight gain and feed conversion ratio of broiler chicks supplemented with 20 and 40mg/kg of ZnONPs. The ZnONPs supplementation significantly (p < 0.05) increased the dressing percentage in addition to significant (p < 0.05) reduction in the meat pH compared to inorganic and organic zinc supplementation. Overall, an eco-friendly method for ZnONPs synthesis was demonstrated and the optimum dietary level (20mg/kg) of ZnONPs could enhance the growth, the meat quality and Zn uptake without any negative effects on selected serum biochemical parameters in the broiler chicks.

Development of real time-pH sensitive intelligent indicators for monitoring chicken breast freshness/spoilage using real packaging practices

Real-real time CO2-sensitive freshness indicators, phenol red (PR) and bromothymol blue (BTB) dyes, in three-layer system using cellulose based binder was developed to determine the freshness/spoilage of chicken breast. The developed indicators were used to monitor chicken meat spoilage packaged in polyamide/polyethylene (PA/PE) pouches under air and 100% nitrogen (N2) at 4 °C for 10 days. Changes in the ΔE and ΔRGB values of the indicators, CO2/O2 gas composition of packs, and chemical (TVBN, pH, trimethylamine), microbial, and sensory quality parameters of chicken breast meat were analyzed. The visual color change in the PR-based indicator was insufficient for the consumer to detect the spoilage with the naked eye in both simulation and food trial. However, three stage color (dark blue-turquoise-green) change was occurred in BTB-based indicators, and the color transition in the spoilage level of CO2 (10–15% (v/v)) is supported by the physicochemical, microbiological and sensorial properties of the chicken breast. The shelf life of chicken breast under air was limited to 4 days, while the shelf life under 100% N2 was 6 days which are supported by the visual color change of BTB indicator. The BTB-based indicators were found promising on a real packaging conditions and could be adapted to industrial scale for monitoring real-time freshness/spoilage of poultry, ensuring food safety.

Meat quality, metabolic profile and antioxidant status of lambs fed on seedless grape pomace (Vitis vinifera L.)

Abstract This study aimed to research the effect of the seedless grape pomace (GP) added to feed mixture on meat quality, metabolic profile, and antioxidant status of Merinolandschaf lambs. The 90-day-old lambs in the control group (C, n=10) were fed feed mixture without GP while in experimental groups they were fed with 10% (GP10, n=10) or 20% (GP20, n=10) of GP in feed mixture for 30 days. There was a significant increase in L*, a* values and hue angle as well as a decrease in b* values of lamb carcasses in GP10 and GP20 compared to C group. When lambs were fed GP glucose concentrations decreased, while non-esterified fatty acids (NEFA) and β-hydroxybutyrate (BHB) increased on the 30th day in GP10 and GP20 compared with C group. A significant increase in SOD activity on day 30 and GPx activity on day 15 in lambs’ blood of GP10 and GP20 compared with C group was determined. Also, an increase in DPPH in lamb GP10 and GP20 compared with C was determined. The obtained results of the meat quality, metabolic profile and antioxidant status parameters of lamb meat showed that the use of 10% GP in the diet is justified, while 20% of GP was questionable.

Effects of Gum Arabic (Acacia senegal) Powder on Characteristics of Carcass and Breast Meat Quality Parameters in Male Broiler Chickens.

Gum Arabic, one of the soluble fibers, is considered a source of natural prebiotics that can be fermented by the activity of the intestinal microbiota and, therefore, may have a positive effect on the performance, carcass characteristics, and meat quality of broilers. Therefore, the objective of this study was to investigate the effects of gum Arabic on performance, carcass characteristics, physicochemical properties, and quality of broiler breast meat. Six dietary treatments (T1-T5) with a basal diet (CON) containing 0.12%, 0.25%, 0.5%, 0.75%, and 1.0% gum Arabic, respectively. A total of 432 one-day-old male broiler chickens were conducted for 35 days. Performance and carcass characteristics, as well as physical, qualitative, and chemical indicators of breast meat, were evaluated. The results showed that the treatments improved overall performance (p < 0.05), such as body weight, weight gain, feed conversion ratio, and performance index, except for feed intake, which was lower at T1, T2, and T5 than at CON. Carcass characteristics, body components, and breast meat color or initial pH were not affected by dietary treatments (p > 0.05), but ultimate pH (T1 and T2) and color lightness were comparatively lower, and color change (T2-T3) was comparatively higher. Cooking water loss (T2-T4) and shear force (T1-T5) were higher in the treatments. Cohesiveness and resilience were higher in T2, while gumminess and chewiness were lower in T4 and T5. T1 breast meat had higher crude protein content and lower crude fat content, but the other chemical compositions were not affected by the treatments. Some fatty acids in the breast meat were more affected by treatments compared to CON. In conclusion, the present findings showed that gum Arabic (0.12% to 0.75%) has favorable effects on growth performance and some quality indicators of breast meat (such as cooking water loss, shear force, protein, and fat content), especially at the level of 0.12% with no alterations on the carcass characteristics and body components or physical indicators of breast meat.

Preservative effects of composite biopreservatives on goat meat during chilled storage: Insights into meat quality, high-throughput sequencing and molecular docking

To investigate the preservative effect of composite biopreservatives on goat meat during chilled storage, three biopreservatives (chitosan, tea polyphenols and grape seed extract) were selected. Meat samples were soaked in composite biopreservatives at previously optimized concentrations, prior to storage at 4 °C for 12 days. Meat quality parameters including pH, TBARS, TVB-N, color, sensory index and total viable count were evaluated. 16S rDNA high-throughput sequencing combined with bioinformatics was used to assess the changes in the bacterial community, while molecular docking permitted the investigation of molecular interaction between gyrase, catechins, and anthocyanins. Treatment by composite biopreservatives contributed to the stability and maintenance of meat quality, notably by significantly reducing TBARS and maintaining meat color and sensory scores. Pseudomonadales, Bacillales and Flavobacteriales were effectively inhibited as the main spoilage bacteria in goat meat during chilled storage. Molecular docking revealed that catechins and anthocyanins could bind to DNA gyrase by hydrogen bonds and hydrophobic interactions, thus inhibiting DNA synthesis and bacterial growth. Hence, the composite biopreseratives exerted a preservative impact on the chilled goat meat.

Genome-Wide Search for Associations with Meat Production Parameters in Karachaevsky Sheep Breed Using the Illumina BeadChip 600 K.

In a group of Karachaevsky rams, a genome-wide associations analysis of single nucleotide polymorphisms (SNPs) with live parameters of meat production was performed. We used for genotyping the Ovine Infinium HD BeadChip 600 K, which consists of points to detection of 606,000 polymorphisms. A total of 12 SNPs was found to be significantly associated with live meat quality parameters of the corpus and legs and ultrasonic traits. In this case, 11 candidate genes were described, the polymorphic variants of which can change in sheep body parameters. We found SNPs in the exons, introns, and other regions of some genes and transcripts: CLVS1, EVC2, KIF13B, ENSOART00000000511.1, KCNH5, NEDD4, LUZP2, MREG, KRT20, KRT23 and FZD6. The described genes involved in the metabolic pathways of cell differentiation, proliferation and apoptosis are connected with the regulation of the gastrointestinal, immune and nervous systems. In known productivity genes (MSTN, MEF2B, FABP4, etc.), loci were not found to be a significant presence of influence on the meat productivity of the Karachaevsky sheep phenotypes. Our study confirms the possible involvement of the identified candidate genes in the formation of the phenotypes of productivity traits in sheep and indicates the need for new research into candidate genes structure in point to detect their polymorphisms.

The Effects of Yoghurt Acid Whey Marination on Quality Parameters of Pork and Chicken Meat.

Large amounts of yoghurt acid whey (YAW) are annually generated as a result of Greek-style yoghurt production, which poses a great hazard to the environment. In terms of sustainability, YAW application in the meat industry appears as a great alternative since meat marination with natural solutions is a practice that continuously gains ground due to its positive effects on meat sensory attributes. The aim of the present study was to determine the quality characteristics and oxidative status of pork and chicken meat after their marination in yoghurt acid whey. Forty samples per meat type were randomly assigned into five groups: CON, without YAW marination; YAW1 and YAW3, in which meat was marinated at 4 °C and a pH of 4.5 for 15 and 10 h, respectively; or YAW2 and YAW4, in which meat was handled as in the YAW1 and YAW3 group, respectively, while hesperidin at 2 g/L was also incorporated into the marinade. As shown, meat shear force values were decreased in pork but not in chicken meat samples. Meat pH values were also generally decreased, while lightness was increased in raw but not in cooked meat samples as an effect of marination. Moreover, meat oxidative stability was improved to a greater extent in chicken than in pork meat. In order to find the ideal marination period for pork meat, we further immersed it into YAW for 5 h. However, this treatment affected neither meat tenderness and the other quality properties nor meat oxidation rates. In general, hesperidin addition did not have an additional or side effect on the quality traits of pork and chicken meat. As it can be concluded, pork meat marination in YAW for 10-15 h improves tenderness, but 5 h of marination does not. On the other hand, the tenderness of chicken meat was not affected, but its oxidative stability was greatly improved after remaining in the YAW marinade for 10-15 h.

153 Meat Quality of Barbados Blackbelly and St. Croix Hair Sheep Lambs Rendered Short Scrotum or Castrated at Weaning

Abstract This study evaluated meat quality parameters of short scrotum and castrated Barbados Blackbelly (BB; n = 16) and St. Croix (STX; n = 15) hair sheep ram lambs. Ram lambs born in April (n = 21) and December (n = 10) were rendered short scrotum (SS; n = 17) or castrated (CA; n = 14) using elastrator bands at weaning (63 days of age). Following a transition period of 2 months in a dry lot, ram lambs co-grazed with ewe lambs in a rotational pasture system and were provided soy hull at 3% BW daily. At target weights of app. 40 kg lambs were slaughtered and loin cuts from individual carcasses were collected for meat quality analysis. Data from the two lambing groups were pooled and analyzed as a completely randomized design with a 2 x 2 factorial treatment arrangement for breed (BB or STX) and sex class (SS or CA). The CIE L* (lightness), a* (redness), and b* (yellowness) values of loin cuts were not significantly influenced by breed or sex class. The longissimus muscle (LM) in loin cuts from CA lambs had a greater (P &amp;lt; 0.0001) fat content (3.73 vs 2.55 ± 0.155%) and tended (P = 0.06) to have a decreased moisture content (69.63 vs 70.75 ± 0.413%) than that from SS lambs. Neither breed nor sex class significantly affected the myoglobin content, percent metmyoglobin and thiobarbituric acid reactive substances (TBARS) values of LM from lamb cuts. Cuts from SS lambs had greater (P &amp;lt; 0.0001) shear force values (3.22 vs 2.64 ± 0.093 kg) than those from CA lambs. However, the cooking loss of loin cuts was not significantly influenced by breed or sex class. The fatty acid profiles of LM from experimental lambs were significantly influenced by breed and sex class. Compared with BB, STX had greater (P &amp;lt; 0.05) concentrations of myristic (C14:0;.38 vs.23%), palmitic (C16:0; 20.15 vs8.98%) and oleic (C18:1n9; 45.01 vs 42.81%), but less than (P &amp;lt; 0.05) concentrations of stearic (C18:0;7.29 vs9.33%) and linoleic (C18:2n6; 6.14 vs 7.47%) acids in LM. Furthermore, the LM from SS lambs had greater (P &amp;lt; 0.05) concentrations of C18:2n6 (8.09 vs 5.51%) and arachidonic (C20:4n6, 2.04 vs.40%), but lless than (P &amp;lt; 0.05) concentrations of C16:0 (19.07 vs 20.06%) and C18:1n9 (41.57 vs 46.24%) acids than that from CA lambs. Data suggest that meat quality parameters were more greatly influenced by sex class than breed when landrace hair sheep lambs were slaughtered at a target weight. Loin cuts from SS lambs were leaner, but less tender than those of CA lambs, and also differed in their fatty acid profiles. Hence meat quality will be impacted by the choice of rendering male lambs sterile.

Active Poly (Lactic Acid) Films with Rice Straw Aqueous Extracts for Meat Preservation Purposes

Aqueous extracts from rice straw (RS), using ultrasound-assisted reflux heating extraction (USHT) and subcritical water extraction (SWE), under two process conditions (160 °C, 7 bars; and 180 °C, 11 bars), were obtained and characterised as to their phenolic content and antioxidant and antimicrobial capacities. These extracts were incorporated (6% wt.) into poly (lactic acid) (PLA) films by melt blending and compression moulding that were characterised as to their structural and functional properties and their capacity to preserve fresh pork meat, as vacuum thermo-sealed bags, throughout 16 days of cold storage. The extracts slightly reduced the extensibility, resistance to break, and water barrier capacity of the PLA films but enhanced their oxygen barrier capacity and the UV light-blocking effect. The films with RS extracts were effective at preserving meat quality parameters, inhibiting microbial growth, meat oxidation, discolouration, and weight loss. The SWE extract obtained at 180 °C was the most effective at obtaining active films for meat preservation, exhibiting the greatest antioxidant and antibacterial activity. Therefore, the green SWE technique is useful for obtaining active extracts from RS, allowing for its valorisation in the development of biodegradable active materials useful to preserve food quality.

Impact of Pre-Slaughter Methods on the Overall Quality of Nile Tilapia (Oreochromis niloticus)

ABSTRACT In Brazil, tilapia represented 57% of the total fish production. This study aimed assess the influence of different pre-slaughter methods (live chilling in ice/water (LC); anesthesia with the essential oils Ocimum americanum (OA) or Lippia alba (LA) and mechanical spiking (SP), on the meat quality parameters of Nile tilapia. The rigor mortis index showed faster onset in the LC group compared to the OA and LA groups after 3 hours. The pH value, TVB-N, and K-value remained unchanged, indicating no detrimental effects on meat quality. Mechanical spiking and essential oil anesthesia had comparable effects to live chilling.

The effect of pre-slaughter electrical stunning on bleeding efficiency, meat quality, histology, and microbial count of several goat muscles

This study was designed to compare the effect of non-electrical stunning and electrical stunning on bleeding efficiency, meat quality characteristics, bacterial count, and histology of longissimus thoraces, semitendinosus, biceps femoris, infraspinatus, semimembranosus, and triceps brachii muscles of goats. Forty goats were randomly divided into two groups: electrical stunning and non-electrical stunning with 20 animals each. Low frequency head-only electrical stunning of 1 Amp for 3 s at a frequency of 50 Hz was used. The slaughter was performed by severing the carotid artery, jugular vein, trachea, and oesophagus. Six muscles were kept in a chiller at 3–4 ºC for 24 h before quality measurements. Samples from the infraspinatus, longissimus thoraces, and semitendinosus muscles were preserved to evaluate histological features. Muscle samples from the non-electrical stunning group had substantially higher blood loss and lower bacterial counts after 72 h across the six muscles compared to the electrical stunning group. No significant differences in meat quality parameters were evident between the two groups. The stained sections of the electrically-stunned muscle samples detected alteration phenomena due to the presence of muscle fibres with split myofibres and myofibres with central rather than peripheral nuclei. Electrical stunning prior to slaughter increased bacterial contamination, decreased blood loss, and altered the position of muscle nuclei.

Effect of dietary olive (Olea europea) pomace on productive performance, and physiological and meat quality parameters in Jumbo quail

High levels of dietary fiber could restrict the inclusion of olive (Olea europea L.) pomace (OP) as a source of energy and bioactive compounds in Jumbo quail (Coturnix sp.) diets. In this study, the optimum inclusion level of dietary OP on growth and carcass performance, serum biochemistry, and meat quality parameters in Jumbo quail was investigated. One-week-old Jumbo quail (350; 28.9 ± 1.29 g live-weight) were reared on a standard mash grower diet with 0 (OP0), 100 (OP10), 150 (OP15), 200 (OP20), and 250 g/kg (OP25) OP for five weeks. The experimental diets were randomly allocated to 35 pens (experimental units) with seven replicates each. Overall body weight gain in Jumbo quail fed with diets OP20 and OP25 was lower (p < 0.001) than those fed diets OP0 and OP10. Including dietary OP had no effect on the overall gain-to-feed ratio, serum biochemistry, and internal organs but linearly reduced carcass yields. Diet OP25 promoted a higher (p < 0.022) meat hue angle value than the other diets. The inclusion of OP beyond 150 g/kg compromised growth and carcass performance, and altered some meat color attributes, but had no influence on serum biochemistry, and internal organs of the Jumbo quail.