Meat Ratio Research Articles

토종닭 실용계의 생산성, 도체율 및 육질특성 비교

This study was conducted to compare performance, carcass yield, and meat quality of 4 Korean indigenous commercial chickens (Hanhyup 3: G, Sorae 1: V, Woorimatdak 1: S, Woorimatdak 2: W). A total of 384 chickens were divided into 4 treatments with 4 Korean indigenous commercial chickens, 6 repetitions per treatment, and 16 birds per treatment (♀ 8 birds, ♂ 8 birds). For 12 weeks, body weight was significantly higher in G and V breeds than S and W breeds (<i>P</i>&lt;0.01), but body weight gain lower in S breed (<i>P</i>&lt;0.05). Feed conversion ratio was significantly higher in W breed at 8~10 wk of age (<i>P</i>&lt;0.05). There was no significant difference on livability among four treatments. Carcass yield and fresh meat ratio were highest in V breed at 12 wk of age (<i>P</i>&lt;0.05). On breast meat, shear force was lower in G breed (<i>P</i>&lt;0.05), and higher in male than in female (<i>P</i>&lt;0.05). Lightness (L^*) of breast meat was higher in female except V breed, and redness (a^*) was significantly higher in breed G (<i>P</i>&lt;0.05). Yellowness (b^*) of breast meat was higher in G and V breeds, and higher in male than in female except breed G. In conclusion, G and V breeds showed superior performance, and S and W breeds showed superior meat quality.

QUALIMETRY OF INNOVATIVE PRODUCTS WITH THE ADDITION OF THE SHRIMP PALAEMON ADSPERSUS

Crustaceans of the Azov–Black Sea basin, in particular, the shrimp Palaemon adspersus, are a type of raw material easily available in the domestic market, because the large volumes of its industrial production in the Azov–Black Sea basin make it inexpensive and abundant. That is why we have suggested innovative products with the addition of Palaemon adspersus meat: dumplings (pelmeni) and fish fingers. We selected the following main recipe components of these dumplings: Palaemon adspersus meat, Azov–Black Sea goby meat, unleavened dough, and those for fish fingers: Palaemon adspersus meat, Azov–Black Sea goby meat, egg powder. To enhance the taste and aroma, Svanetian salt was added to the minced meat in the model compositions of the products developed. To substantiate the rational content of the recipe components in the model compositions of products with Palaemon adspersus meat added, the method of qualimetric analysis of the sensory parameters was used. According to the results of qualimetric evaluation, it has been found that for dumplings, the best ratio of Palaemon adspersus meat, Azov–Black Sea goby meat, and unleavened dough is 1:2.7:3, and for fish fingers, the most practical ratio of Palaemon adspersus meat, Azov–Black Sea goby meat, and egg powder is 2.5:6.5:1. The obtained results of qualimetric analysis of the model compositions have been confirmed by mathematical calculations using multiple linear regression with initial determination of criterial factors of influence. According to the mathematical calculations performed, the highest value of the parameter (y1 = 0.93) has been obtained for the model composition of dumplings with Palaemon adspersus meat added with the ratio of the recipe components 1:2.7:3. For fish fingers, the highest value of the parameter (y4 = 0.8) has been determined for the model composition where the ratio of the recipe components was 2.5:6.5:1. These calculations confirm the objectivity, efficiency, and practicality of the chosen method of qualimetric analysis of the model compositions under study

Effects of dietary fish oil supplementation in the diet on performance of Broiler chicks

This work was carried out to investigate the effect of dietary supplementation of fish oil on growth performance, carcass quality, immunological and serum biochemical parameters, total antioxidant capacity, intestinal morphology, mortality ratio and economic efficiency measures of broiler chicks. A total of 150 (ross 308) one day old chicks was distributed into 5 groups each contains 3 replicates (10 chicks/ replicate) fed on Five experimental diets contains different level of oils (0 oil, 1(SBO &amp; FO), 2 FO and 3% FO respectively), during the experimental period (5 weeks). four chicks from each replicate were used for analysis of the experimental chicks. The results revealed that supplementation of fish oil in diets of broiler chicks 1,2 and 3 % improve (P&lt; 0.05) the body weight (Bw) and body weight gain (BWG) than control groups but the best value were observed in 1&amp;3% fish oil group beside improvement of feed conversion ratio (FCR) in all groups fed fish oil than control groups. However, numerically increased feed consumption in 1% SBO fed group than other groups. Significant (P&lt; 0.05) improvement of carcass characteristics and dressing percentage gradually with fish oil supplementation. The values of USFA and n-3 PUFA were significantly (P&lt; 0.05) higher in the breast muscle of broilers fed with fish oil compared to the control groups. But, SFA significantly (P&lt; 0.05) decreased with fish oil than control groups. No significant difference in n-6 PUFA value between SBO and FO groups. So, N- 6:N3 ratio in breast meat decreased gradually with FO addition. Also, triglycerides, cholesterol, LDL and VLDL concentrations were significantly (P&lt; 0.05) reduced by fish oil treatments, but serum HDL-c, total protein (TP), and globulin (GL) concentrations were significantly (P&lt; 0.05) increased by using diets containing fish oil. Also, provision of fish oil Significantly (P&lt; 0.05) improves immune response in broilers chicken against Newcastle virus vaccine through increase antibody titer and TLC with decreased mortality rate. Significant (P&lt; 0.05) improvement of intestinal morphology with fish oil supplement were detected. The highest economic efficiency was recorded in group fed 1% FO followed by 1% SBO, 2% FO, 3% FO,0% oil gradually. from the present study, it could be concluded that the supplementation of fish oil in chick's diets significantly improve the growth performance, body composition, immune response, serum biochemical parameters, intestinal morphology, decrease the mortality rate and economically efficient at rate 1% addition

Chemical and Antioxidant Activity Changes in Philippine Green Mussel (Perna viridis) during Fermentation at Varying Salt Concentrations

Green mussel (Perna viridis) is an extensively cultured bivalve species in the Philippines and a cheap source of valuable nutrients such as essential amino acids and minerals. Experimental samples were prepared by mixing salt to varying mussel meat ratios (1:3, 1:5, 1:7, and 1:9) which were assessed for changes in pH, degree of hydrolysis, and antioxidant activities during fermentation for 30 d. The pH levels in treatments 1:3, 1:5, and 1:7 decreased to low-acid levels (&lt; pH 4.6) as fermentation progressed. Meanwhile, treatment 1:9 did not significantly change from its initial pH level with a slight decrease noted during 15 d but significantly increased at slightly neutral pH level (at 7.22) on 30 d. Formaldehyde nitrogen (formol-N) and the simultaneous formation of ammonia-N significantly increased (p &lt; 0.05) with prolonged fermentation time but were more pronounced in 1:7 and 1:9 treatments. The gradual increase in pH and formol-N in treatments 1:3 and 1:5 could be due to the high salt content at 23.63 ± 0.29 %, and 19.48 ± 0.88 %, respectively, which could have slowed down proteolytic enzyme activity. However, continuous increase in ammonia-N in treatment 1:9 significantly reduced (p &lt; 0.05) amino-N content which lowers the nutritional quality of fermented products. The development of antioxidant activities such as 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, ferric reducing antioxidant power (FRAP), and total phenol content (TPC) as gallic acid equivalent (GAE) was highest in treatments 1:7 and 1:9. These findings could be attributed to the increasing degree of protein breakdown producing substances and reaction products with increased bioactivity. This is also supported by the significant positive linear correlation between formol-N and antioxidant system assays (DPPH, FRAP, and TPC) (p &lt; 0.01)

Development of meat and fish formed semi-finished products for herodietic food

To improve the health of the population, it is necessary to develop products that contain natural ingredients with antioxidant properties. The development of the technology of meat and fish molded semi-finished products of the Ayurvedic direction is relevant today. The main raw material was poultry meat. After conducting a literary review of scientific publications and comparing the chemical composition of different types of fish, we selected sea fish ‒ hake, pollock and oceanic ‒ saithe, haddock with amount of protein. The technology of molded meat and fish products allows to introduce into the composition of semi-finished products multifunctional ingredients that enrich the chemical composition of the product, increase the nutritional value, improve its taste, and expand the range of processing of raw materials without production waste. This technology makes it possible to create meat and fish semi-finished products, with a targeted change in the chemical composition, corresponding to the physiological needs of the human body, especially for children, the elderly. To identify the most optimal ratios between meat and fish raw materials, have been developed 21 samples of minced meat and fish systems. A study of the organoleptic evaluation of meat and fish semi-finished products was carried out, with the introduction of fish raw materials into the recipe from 10 to 50%. The detailed profilograms were built on the basis of the research results. The general comparative analysis allows us to state that among all the presented research samples, the best marks were obtained for sample No. 5 and No. 4 using ocean fish (haddock in the amount of 50%; saithe fish in the amount of 40%) in terms of taste, smell and consistency. As a result of studies of the physicochemical indicators of the developed minced meat and fish systems, it was found that almost all prototypes were characterized by an increased moisture content with an increase in the amount of fish raw materials. For further research, samples were selected whose recipes were the most optimal in terms of the ratio of meat and fish raw materials, namely chicken fillet and haddock fish in a ratio of 50: 50%, and chicken fillet and saithe fish ‒ 60: 40%.

Non-invasive Monitoring of Antioxidants and Stress in Captive Indian Leopards

Background: Captive Indian leopards are exposed to different kind of stresses part of which can be alleviated through supplementation of carotenoids. However, invasive monitoring of antioxidants is often pro-act as a stressor itself. Hence, use of non-invasive monitoring of antioxidants and stress would be desirable. However, before recommendation, such non-invasive procedures must be compared with conventional ones. Hence, this experiment was designed to compare the cortisol and total antioxidants (TAA) status measured either in serum or faecal samples. Methods: Three diets were tested on twelve adult leopards (7 M and 5 F, BW ranging from 45-63 kg) in an experiment based on replicated Latin square design comprising of three treatments, three periods and three sequences and four animals in each sequence. The ratio of buffalo meat: chicken carcass was 100:0, 90:10 and 80:10 in groups CON, GI and GII, respectively. Result: Intake and absolute quantity of carotenoids absorbed increased (P less than 0.01) with increased level of chicken carcass; however, efficiency of absorption was lower (P less than 0.05) in GII as compared to other two groups. Faecal concentrations of cortisol decreased (P less than 0.0001) and TAA increased (P less than 0.0001) with increased level of carotenoids in the diet. Irrespective of the dietary treatments, concentration of cortisol was lower (P less than 0.0001) and TAA was higher in faecal as compared to serum samples. Regression analysis revealed positive relationship between serum and faecal sample assay with respect to both TAA and cortisol. Thus, faecal samples could be used to monitor cortisol and antioxidant status in Indian leopards. Assay of faecal samples indicated that replacement of buffalo meat with chicken at 20% in the diet improved the antioxidants and alleviated stress in captive leopards.

Effects of Moringa oleifera and Brosimum alicastrum partial feed substitution in intramuscular fat and adipose tissues and on the expression of lipogenic genes of Mexican hairless pigs

The present study evaluated the effects of the inclusión of ground Moringa oleifera and Brosimum alicastrum leaf meal in the diet of Mexican hairless pigs (MHP) on the amount of intramuscular fat, subcutaneous fat, leg muscle (Biceps femoris) fat, loin muscle (Longissimus dorsi) fat, leg and back fat, and the expression of lipid metabolism genes. Hairless pigs are reared in the Mexican tropics and are characterised by their body and intramuscular fat accumulation. Eighteen male pigs fed for 82 d were randomly allotted to three experimental isoenergetic and isoproteic diets, where M. oleifera or B. alicastrum (six pigs per diet) replaced wheat bran. The diets used were a control diet, a diet with 10% M. oleifera leaf meal, and a diet with 10% ground B. alicastrum leaf meal. The M. oleifera diet decreased (P<0.05) the fat ratio in the Longissimus dorsi muscles, back fat, rib fat, total carcass fat, and the carcass fat: meat ratio. The B. alicastrum diet only decreased fat in the Biceps femoris muscle, back fat, and rib fat. Moringa oleifera and B. alicastrum diets also promoted the overexpression of mRNA from the stearoyl-CoA desaturase (SCD), fatty acid synthase (FASN), acetyl-CoA carboxylase alpha (ACACA), sterol regulatory element-binding protein 1 (SREBP1) and acyl carrier protein (ACP) lipogenic genes in the Biceps femoris muscle and leg fat (P<0.001). In addition, lower ACACA and SREBP1 mRNA expression in the Longissimus dorsi muscle and back fat (P<0.001) were related to the lower amount of fat in pigs fed M. oleifera and B. alicastrum. The inclusion of Moringa oleifera and Brosimum alicastrum meals 10% in the diet of the pig MHP reduces fat, this is an important finding because fat is abundant in this type of pig.

Meat Productivity and Exterior Features of Russian Meat Merino Sheep of Linear Origin

The article studied the meat productivity and exterior features of rams of the Russian meat merino breed. It was found that animals of group II (line SM-11) had superiority over their peers in group I (nonlinear) in terms of basic measurements. The experimental linear rams of group II exceeded their peers in group I: in height at the sacrum and withers by 0.8 and 1.6%, depth of the chest–7.5%, oblique body length–2.3%, chest girth–by 3.4 and cannon girth–by 3.0. This indicates the best development of linear animals. In terms of slaughter qualities, the superiority was also on the side of the animals of the II group. So, group II rams had the best result above the animals of group I respectively, by carcass weight - by 13.1% (P <0.05), by carcass weight–by 12.5% (P <0.05), by chilled carcass weight–by 12.4% (P <0.05), by carcass slaughter yield–by 1.7 abs. %. The sectional cut of the carcasses was carried out in accordance with GOST 7596-81. Deboning of meat from bones showed that the rams of the II group in terms of boneless meat yield (73.9%) exceeded their peers of the I group by 1.7 abs. %. The coefficient of meat content, namely the ratio of boneless meat to bones, was the highest in group II, 2.83, which is 0.23 units higher than in group I.

THE EFFECTIVENESS OF THREE-BREED CROSSINGS FOR INCREASING MEAT PRODUCTIVITY IN YOUNG SHEEP

This publication presents the results on the growth, development, live weight, body indices in ram lambs and ewe lambs of three-breed crossbreeds ♀ (♀Karakul 18.7% x ♂Avassi 31.3%) x ♂Assaf 50.0% and purebred Assaf, as well as the dynamics of the live weight gain of lambs from birth to 4–4.5 months of age. Crossbreed lambs are developed better than purebred lambs. The absolute weight gain in the ram lambs ♀ (♀Karakul 18.7% x ♂ Avassi 31.3%) x ♂Assaf50.0% was 4.8 kg, which is by 0.32 kg (7.1%) higher in relation to the ram lambs of the Assaf breed, the average daily weight is also higher by 5.4 g. According to the same trend, crossbred ewe lambs had a gross weight gain of 3.72 kg or by 0.22 kg (6.3%) more than in purebred ones and the average daily weight are also higher by 3.2 g.&#x0D; Of the eight body indices, crossbred ram lambs and ewe lambs have five indices that exceed the obtained indicators in purebred animals, and in purebred lambs only three body indices are superior. In ram lambs of the Assaf breed, the indicators for three indices are higher in comparison to crossbreeds: transverse by 0.78%, chest by 0.5% and robustness by 4.65%, and for three-breed crossbreeds they are higher in relation to purebred ones according to the following 5 indices: body format by 4.33%, massiveness by 1.28%, bones by 0.58%, forehead width by 3.74% and head length by 1.42%. The indices of body format, bones and head length are also higher in the purebred ewe lambs by 0.12%, 0.46% and 1.36%, and in the crossbreeds the indices of transverse, massiveness, chest, and head width are higher by 1.21%, 1.35%, 2.02%, 0.29% and 2.97%.&#x0D; The slaughter qualities of crossbreeds are higher for the most indicators taken into account, with the exception of the area of sheepskins. The slaughter weight of crossbred ram lambs is higher by 1.62 kg (13.2%) compared to purebred ram lambs, and the slaughter yield of carcasses is also higher by 2.88%. After deboning chilled half-carcasses, the mass of meat was higher in crossbred animals in comparison to purebred animals by 0.59 kg or 14.8%. All this denoted an higher meat ratio characterizing the relative development of bones and muscle tissues in crossbred animals with made up 2.51 vis-a-vis 2.34 in purebred ones. The highest weight of sheepskins was in crossbred ram lambs and amounted to 3.76 kg, which is by 0.65 kg or by 20.9% more than in peers. At the same time, purebred ram lambs had the largest sheepskins area of 80.3 dm2, which are by 5.52 dm2 (8.51%) more than in crossbreeds.&#x0D; The interior parameters of the internal organs, the development of the digestive organs are closely related to the constitutionally productive characteristics of sheep. The internal organs of crossbred ram lambs, which also have the greatest pre-slaughter live weight, are somewhat better developed. At the same time, they surpassed their purebred peers in the mass of the lungs, spleen and kidneys. The weight of the lungs indicates the volume of respiration and the redox processes occurring in it, on which depend the health and endurance of animals. There were no significant differences in the absolute weight of the lungs in both groups of animals and they were almost the same and ranged from 0.550 g to 0.555 g. Thus, our results indicate that there is a positive relationship between the productivity of ram lambs and the development of their internal organs.&#x0D; The digestive organs and their development ensure the future productivity of the animal. Crossbreed lambs by weight of the stomach without the contents of 973.2 g exceed they peers by 1.4%. The total length of the intestine also for this group of ram lambs is 36.38 meters or more than by 2.36%. In total, all this can lead to better use of the feed, increasing its digestibility.&#x0D; At the ends of the slaughter were taken from each carcass their measurements and the indices were calculated. In crossbred three-breed ram lambs, all carcass evaluation indices are higher in comparison with purebred ones, with the exception of the chest depth index. The lamb leg development index in crossbreeds is significantly higher by 22.52% (P &lt; 0.01), and in Assaf ram lambs is significantly higher the breast depth index if compared to crossbreeds by 14.61% (P &lt; 0.001).&#x0D; According to the chemical composition of meat in the group of purebred ram lambs and in the group of crossbreeds, the content of water in meat, protein and collagen is within the normal range and almost the same.&#x0D; The high fat values in three-breed crossbreeds are 6.88%, which is by 2.15% more than in purebreds.

Identifying the drivers of liking for texture attributes of Vietnamese sausage

Vietnamese sausage (cha lua), a pork processing food with a characteristic chewy and crunchy texture, are widely consumed in Vietnam. However, there are not many established researchs on hedonic and sensory attributes for this product, especially about the texture attributes. The goal of this study was to investigate consumer's preference as well as identify the drivers of liking for texture of Vietnamese sausage. Eight samples were prepared with various ratio of lean meat, lard and starch to cover a wide range of different texture of Vietnamese sausage. Sixty eight consumers then evaluated these eight samples, rating texture liking on nine-point scale and answering a checkall- that-apply (CATA) question, which consisted of 16 different texture attributes of Vietnamese sausage. The consumers were also asked to check all the approriate attributes to describe their ideal products. The ANOVA and post –hoc test showed samples which had recipes with high lard ratio (20-25%) and low meat ratio (70%) had a significant higher liking scores, while the samples which had recipe with high meat ratio (90%) had the lowest liking scores. The Cochran's Q test showed that 12 attributes had different choice frequency between samples, suggesting the texture of Vietnamese sausage is complex and diverse. The CA results showed all the samples without stach were associated with large air holes, while samples which high meat ratio (80%) were associated with hardness. The ideal Vietnamese sausage product was associated with fattiness, juiciness, springiness and brittleness. Finally, the results of penalty analysis showed that chewy, firm, and elastic attributes had positive impacts on the liking score for Vietnamese sausage products, while attributes that exhibit heterogeneity, such as large air hole and grainy, significantly reduced the liking score of the product. This suggested the importance of mechanical texture attributes and homogenity on the consumer's preference of the Vietnamese sausage.

Physical, Chemical, and Sensory Characteristics of Chicken Sausage with Analog Meat Substitution

Abstract This research was conducted to make chicken sausage substitution using analog meat from gluten, soy protein isolate, wheat flour, Anjasmoro soybean, and gembili tuber flour to reduce chicken meat used and produce sausages with the same quality. The purpose of this study was to determine the sausage’s physical, chemical, and sensory properties. The formulation of chicken sausage with analog meat substitution used a completely randomized design method with a single factor (chicken meat and analog meat ratio), with five treatments and each treatment was repeated three times. The five treatments are P1 = 90% chicken meat : 10% analog meat, P2 = 80% chicken meat : 20% analog meat, P3 = 70% chicken meat : 30% analog meat, P4 = 60% chicken meat : 40% analog meat and P5 = 50% chicken : 50% analog meat. The results showed that the substitution of chicken meat with analog meat had a significant effect on the physical, chemical, and sensory properties of chicken sausage. The results show that 70% chicken meat and 30% analog meat is the best treatment. Keywords: analog meat, chicken sausage, substitution

Performance, carcass traits and meat quality of lambs fed with different roughage: concentrate ratios associated with variable physically effective neutral detergent fibre content

AbstractThis study evaluated the effect of roughage:concentrate (R:C) ratio associated with a variable particle size of physically effective neutral detergent fibre (peNDF8) in the forage (Tifton-85 hay) on the performance, carcass traits and meat quality of lambs. Seventy-two 4-month-old, non-castrated Santa Ines male lambs (23.5 ± 2.32 kg BW) were distributed in a completely randomized design, in a 2 × 2 factorial arrangement [two peNDF8 hay particle sizes (13 and 6 mm) and two R:C ratios (700:300 and 500:500 g/kg DM total)]. DMI, DM, NFC and TDN digestibility's, N-intake and N-faecal excretion were affected by the R:C ratio (P &lt; 0.05). However, the N-retained was not affected by the studied variables (P &gt; 0.05). It was observed an interaction (P &lt; 0.05) between the peNDF8 and R:C ratios for final BW, average daily gain (ADG), colour parameters and pH 24 h. The lower roughage ratio provided greater (P &lt; 0.05) concentrations of C14:1, C16:1–cis9, C18:1–cis9, ΣMUFA, Σn–6:Σn–3 and hypocholesterolemic/hypercholesterolemic index, enzymatic activity Δ9desaturase-C16 and -C18. Lambs fed a lower roughage diet had improved performance and feed efficiency, however, presented reduced polyunsaturated fatty acids (PUFA) concentrations in the meat, especially Σn–3 family. Higher roughage diet and larger peNDF8 particle size improved the concentrations of PUFA while decreased Σn–6:Σn–3 ratio in meat. Larger peNDF8 particle size associated with higher roughage proportion, have reduced animal performance however, it increased protein concentration, a* and C* colour parameter without affecting fatty acids profile of Longissimus lumborum muscle.

Influence of Streptomyces levoris CNMN-Ac-01 on meat productivity and chemical parameters of rabbit meat

The purpose of the work was to evaluate the influence of biomass of Streptomyces levoris CNMN-Ac-01 added to fodder on meat productivity and chemical composition of rabbit meat. The experimental and control groups of animals (each one consisting of 5 rabbits) were formed according to analogous principles of age, sex (only females), body weight, mode of maintenance and feeding. The age of rabbits used for the experiment was 45 days. The control rabbits were fed with granulated fodder produced according to the recipe developed in the laboratory of Nutrition and Forage Technologies. The rabbits in experimental group were fed with the same granulated fodder supplemented with 0.1% biomass of Streptomyces levoris CNMN-Ac-01. The results of the chemical analyzes of the used fodder indicated that the elaborated fodder composition provide rabbits with all necessaries for their vital activity, where as added biomass of Streptomyces levoris CNMN-Ac-01 do not significantly affect its chemical composition. The increase of the protein content by 0.20% and water by 1.15% were observed in meat of experimental rabbits where the content of fat was decreased for 0.71% in comparison to those of the experimental group. The supplementing of streptomycete biomass in granulated fodder had an essential effect on the weight gain of rabbits and improves the bone and meat ratio in the carcass.

Probabilistic health risk assessment of exposure to carcinogens of Chinese family cooking and influence analysis of cooking factors.

Cooking oil fume (COF) have adverse health effects for people. A probabilistic health risk assessment model with risk parameters as random variables considering the differences in exposure concentration and exposure time of different cooking event was proposed to assess the inhalational incremental lifetime cancer risk (ILCR). The exposure of carcinogens such as benzene, formaldehyde, PM2.5-bound polycyclic aromatic hydrocarbons (PPAHs) and PM2.5-bound heavy metals (PHMs) of Chinese family cooking was studied and the exposure concentrations of carcinogens were predicted by computational fluid dynamics (CFD). In addition, the influence of five key cooking factors (cooking method, the weight of ingredients (meat and vegetables), type of meat, ratio of meat to vegetables, and type of oil) that affect the generation of COF was explored. The ILCR of COF is assessed comprehensively in present study by the probabilistic health risk assessment model. The result showed that the sum of the risks of assessed carcinogens (total ILCR of COF) determined by Monte Carlo simulation method with a 95% confidence interval (95%CI) is 2.45×10-4 to 1.61×10-3, which far exceeds the acceptable limit of 1.00×10-6. Generally, the ILCR of assessed carcinogens decreases in the following order: PHMs [ILCR (95%CI): 2.08×10-4 to 1.54×10-3]>formaldehyde [ILCR (95%CI): 9.04×10-6 to 6.87×10-5] and PPAHs [ILCR (95%CI): 5.97×10-6 to 4.51×10-5]>benzene [ILCR (95%CI): 2.99×10-7 to 3.00×10-6]. The results indicated that more attention should be paid to the ILCR of PM2.5. Cooking method significantly affect the ILCR of carcinogens in COF excluding formaldehyde. The ILCRs of COF from water-based cooking methods are greater than those of oil-based cooking ones.

Babassu Cake in Goat Diet Improves Growth Performance and Quality and Fatty Acid Profile of Meat

AbstractBabassu cake (BC) is a byproduct from oil extraction from babassu palm kernels. The aim of this study is to evaluate the effect of including BC levels (0%, 6%, 12%, and 18% on a dry matter basis) in the diet of 28 kids (n = 7 per treatment) on productive performance, and quality and profile of fatty acids (FA) of meat (loin). The inclusion of BC in the diet increases dry matter intake (P = 0.0005), average daily gain (P = 0.0222), slaughter body weight (P = 0.0424) of goats, and increased fat (P = 0.0424), unsaturated fatty acids (P = 0.0041), monounsaturated fatty acids (P = 0.0163), and isomers of conjugated linoleic acid (rumenic acid; P = 0.0002) content and polyunsaturated fatty acids:saturated fatty acids ratio (P = 0.0430) of meat. However, there are reductions in the levels of stearic acid (P &lt; 0.0001) and saturated fatty acids (P = 0.0041) and in the thrombogenicity index (P = 0.0219) of meat. The inclusion of BC in the goat diet improves its growth performance and the quality and fatty acid profile of meat.

Effectiveness evaluation of the in vivo formation of mutton productivity and consumer properties from native breeds in the Volga region

The article assesses the production method of young native sheep in the Volga region being sold in their birth year. Scientific and industrial studies were conducted to evaluate the effectiveness of the in vivo formation of meat productivity and consumer properties of mutton from young sheep of the Bakur breed. The results of the studies showed that the average live weight of Bakur sheep at birth is 3.9 kg. In the weaning time at the age of 4 months sheep weigh 27.5 kg, that is, the weight increased 7.1 times. The average daily weight increase in Bakur rams up to a month of age was 233 g; from a month to 2 months of age - 223 g; from 2 to 4 months of age - 165 g. The best morphological composition of carcasses belonged to young animals of 12 months of age, the ratio of meat to other tissues reached 80.8% and 17.2%. The content of tryptophan in lambs and young animals significantly exceeds the amount of oxyproline, which is a representative of defective proteins. Based on the above facts, the muscle tissue of the longest back muscle has a high commercial quality due to the thinnest muscle fibers with small impregnations of fat and is considered the most tender.

The quality characteristics of sausage prepared from different ratios of fish and duck meat

The article aims to determine the effect of combining duck meat (Anas platyrhynchos) and freshwater fish (Hypophthalmichthys molitrix) on the quality (nutritional value, functional and technological properties, sensory attributes) of meat-containing semi-smoked sausages. The optimal version of the recipe with the highest quality indicators of semi-smoked meat sausages with duck meat and freshwater aquaculture was determined. It was found that the protein content of meat-containing, semi-smoked sausages with different ratios of duck and fish meat was 17.90% – 21.34% higher than that of the analog. A sample containing 50% duck and 30% fish has an ideal protein: fat ratio of 1:1. The following high functional properties of model minced experimental semi-smoked sausages were established: up to 72.75% moisture, water binding capacity of up to 71.47%, and water holding capacity of up to 60.60%. A comparative analysis of the rheological properties of minced meat showed that increasing the proportion of duck meat in minced meat modelling systems improves the strength of the system and increases shear stress. The addition of fish raw materials improves the elasticity of meat-containing systems. The optimal ratio of duck and fish is 50:30 for plastic and easily minced mince system. Combining duck meat with raw fish increases the stability of the emulsion to 74.8%. Analysis of the sensory parameters of the experimental sausages confirmed that the best ratio of duck to freshwater fish is 50:30.

The possibility of improving meat quality by using peas and faba beans in feed for broiler chickens

The price-to-quality ratio of broiler chicken meat is one of the reasons why consumers use these products in their daily diet. The quality of poultry products such as meat is closely associated with the nutritional value and quality of feed fed to broilers. In composing broiler diets, the main focus is turned on crude protein (CP). Because of the trend for the poultry industry to reduce its dependence on soybean meal as a source of protein, the role of pulses in the supply of protein and energy, which could partly replace the soybean meal in poultry diets, increases. Due to considerable progress in plant breeding, the present research study used peas (Pisum sativum) of the var. ‘Bruno’ and var. ‘Pinochio’ as well as faba beans (Vicia faba minora) of the var. ‘Lielplatone’ was developed in Latvia. Higher protein diets induce a higher meat protein content, accordingly, feed proteins are hydrolyzed in the digestive system into amino acids (AA) that, after absorption, are used to form proteins and to build different body tissues. The most important AA was twofold lower in peas and faba beans than in soybean meal. Although the amount of AA in feed is not directly proportional to the content of AA in broiler chicken meat, the amount of AA in poultry feed can significantly affect an important meat quality criterion for consumers – the nutritional value of protein. Therefore, the research aimed to identify changes in AA composition and chemical composition – a qualitative property of poultry meat – as a result of adding pulses (peas and beans) to poultry diets. The research results showed that the diets with an addition of faba beans and peas had a positive effect on the level of essential amino acids (EAA) and non-essential amino acids (NEAA) in broiler meat, decreased cholesterol concentration in meat, and increased energy value of meat.

Targeted overexpression of PPARγ in skeletal muscle by random insertion and CRISPR/Cas9 transgenic pig cloning enhances oxidative fiber formation and intramuscular fat deposition.

Peroxisome proliferator-activated receptor gamma (PPARγ) is a master regulator of adipogenesis and lipogenesis. To understand its roles in fiber formation and fat deposition in skeletal muscle, we successfully generated muscle-specific overexpression of PPARγ in two pig models by random insertion and CRISPR/Cas9 transgenic cloning procedures. The content of intramuscular fat was significantly increased in PPARγ pigs while had no changes on lean meat ratio. PPARγ could promote adipocyte differentiation by activating adipocyte differentiating regulators such as FABP4 and CCAAT/enhancer-binding protein (C/EBP), along with enhanced expression of LPL, FABP4, and PLIN1 to proceed fat deposition. Proteomics analyses demonstrated that oxidative metabolism of fatty acids and respiratory chain were activated in PPARγ pigs, thus, gathered more Ca2+ in PPARγ pigs. Raising of Ca2+ could result in increased phosphorylation of CAMKII and p38 MAPK in PPARγ pigs, which can stimulate MEF2 and PGC1α to affect fiber type and oxidative capacity. These results support that skeletal muscle-specific overexpression of PPARγ can promote oxidative fiber formation and intramuscular fat deposition in pigs.

RNA-Seq transcriptome analysis of ileum in Taiping chicken supplemented with the dietary probiotic.

Taiping chicken is indigenous chickens (Gallus gallus domesticus), which was one of China's excellent poultry species. As the problems caused by the overuse of antibiotics become more and more concern, people begin to look for ways to replace them. Among them, probiotics and their preparations are the research hotspot to replace antibiotics. Probiotics can promote the absorption of nutrients, improve the ratio of meat to meat, resist and prevent diseases, and improve the intestinal tissue morphology. Here, we performed transcriptome profiling of Taiping chicken ileum which was given probiotics by using the Hiseq™ 2500 sequencing platform. A total of 18 genes were differentially expressed in the ileum under control group and probiotics group. Thirteen genes were upregulated with a range of fold change from 1.02 to 8.61, and 5 were downregulated with a range of fold change from - 1.06 to - 2.29. Ten of the differently expressed genes were further validated by qRT-PCR. In addition, Gene ontology and Kyoto Encyclopedia of Genes and Genomes analyses revealed that these differentially expressed genes were mainly enriched to bile secretion, alpha-linolenic acid metabolism, linoleic acid metabolism, ether lipid metabolism, and arachidonic acid metabolism. This study will help us to understand the role of probiotics in indigenous chicken production and provide theoretical basis for the genetic development of indigenous chickens.