Mineral Composition Of Meat Research Articles

Влияние проантоцианидинов на физиологическое состояние стерляди Acipenser ruthenus (Linnaeus, 1758) и антиоксидантную активность комбикорма

The effect of grape seed extract (GSE), containing 95% proanthocyanidins, on the physiological state of sterlet grown in conditions of closed water supply system is investigated. Additionally, the changes in the antioxidant activity of compound feed with the introduction of GSE (in dry and water-dissolved) after 1, 3 and 24 hours are analyzed. It is established that the greatest total amount of water-soluble antioxidants (TAWSA) is observed in the Russian compound feed with introduction of water solution of GSE (95% proanthocyanidins). The introduction of 50 mg of GSE per 1 kg of compound feed for 63 days promotes changes in the biochemical parameters of blood and organs of the experimental sterlet group. The total amount of water-soluble antioxidants in the liver increases by 25% (p < 0.05) compared to the control group. There is a tendency to increase the level of total protein (0.05 ≤ p ≤ 0.1), increase in albumin level by 36.47% (p ≤ 0.01) and the alkaline phosphatase enzyme activity by 25.45% (p ≤ 0.01) in serum. There is also a significant decrease in glucose levels in the experimental group of 60.22% (p < 0.01). There are no differences in the chemical and mineral composition of meat (p ≥ 0.1). It is assumed that in sterlet of the experimental group metabolism is intensified and oxidative processes in the liver are reduced. It is proposed to use GSE containing 95% proanthocyanidins in a dosage of 50 mg/kg as an additive in compound feed for juvenile sterlet to prevent oxidative stress and stimulate metabolic processes in the body.

Meat productivity and quality of meat and liver of broiler chickens after consuming diet with mineral supplements containing chelates of cuprum, iron, zinc, and manganese

Poultry farming plays an important role as a producer of high-quality animal protein, which can solve issues of protein deficit among the population. Genetic growth potential of broiler chickens can be maximized through regular supply of microelements, especially chelate aminoacids. Those compounds improve metabolic processes in the body and increase increments in live mass and slaughter-yield of meat. The main objective of the study was identifying effects of mineral supplements with chelate microminerals on meat productivity of broiler chickens, quality of breast and thigh muscles, and content of mineral compounds in meat and liver. The studies were carried out on Kobb-500 broiler chickens, divided into three groups, each comprising 25 individuals. The experiment lasted from day 1 to day 42 of raising poultry. Broilers of the control group received the basic diet balanced in nutrients; the diet of birds of the second group was supplemented with Kronotsyd-L with chelates of copper, iron, zinc, and manganese in calculation of 0.25 mL/L of water, and chickens of the third consumed a diet with copper glycinate in calculation of 0.30 mL/L of water. Subject to mineral supplements with chelate microelements, the chickens had the highest mean-daily increments of live mass, slaughter yield, and yield of breast muscles. Use of mineral supplements in the diet of broiler chickens affected the quality of their meat, in particular its chemical composition. Those supplements led to changes in mineral composition of meat, influencing the concentrations of individual minerals in the tissues of the birds. Since minerals are important components of protein metabolism, the supplements augmented the content of dry matter and protein in meat. In the broiler chickens that had been receiving copper glycinate, the breast muscles had statistically significant increases in the mass shares of dry matter and protein. We found decrease in the content of fat in the breast and thigh muscles and the liver subject to copper glycinate and Kronotsyd-L with chelates of copper, iron, zinc, and manganese. This indicates improvement of the quality of meat and the liver. Use of mineral supplements with chelated microelements increased the ash content in dry matter because of higher concentrations of phosphorus, calcium, magnesium, iron, and manganese.

Egg- and seashell waste as a calcium source in snail (Cornu aspersum Müller, 1774) feed: I. Growth, mineral distribution in meat, shell and faeces, and environmental effects

ABSTRACT This study evaluates the effect of diets containing three different sources of calcium (limestone, eggshell, and seashell) on the mineral composition of meat, shell, and faeces and their effect on shell structure and growth of Cornu aspersum. The diets were designated by the calcium source in their diets: chicken eggshell with its membrane (EG), seashell (SS), and limestone (LM). The results showed that the calcium content and mineral concentrations in the diet groups varied significantly depending on the calcium sources. The calcium sources influence the growth and excretion of minerals in the flesh, shell and faeces of the snails. The EG-feed had higher phosphorus (P) and zinc (Zn) levels than SS-feed and LM-feed. At the end of the experiment, the EG-group had grown larger than the other groups. The SS-group showed the lowest growth rate due to the high concentration of non-nutrient elements. Considering environmental implications, the lowest level of phosphorus, potassium and harmful heavy metals was found in the faeces of the EG group and the maximum amount in the SS group. In summary, the study shows that using eggshells offers a dual environmental benefit by recycling waste eggshells and releasing less P and K into the environment.

TECHNOLOGY OF COOKED-SMOKED SAUSAGES WITH IODIZED SALT

Background. The most effective and cost-effective method of improving the supply of micronutrients is the enrichment of consumer foods, which are the most com­mon and consumed by all groups of adults and children. One of the means of iodine deficiency prevention is iodized salt usage. The aim of the work is to develop the recipe and substantiate the production techno­logy of cooked smoked sausages for functional purposes with the iodized table salt usage. Materials and methods. The object of research is boiled-smoked sausage cer­velat Vinnytskyi, which recipe includes iodized salt according to DSTU 4307: 2004 and water is replaced by ice. The boiled-smoked sausage of the highest grade – cervelat Ukrainskyi was takenas a control sample. The quality research of finished sausages was carried out in accordance with the requirements of DSTU 4591: 2006 on organoleptic parameters. The amount of iodine was determined by the Folgard argentometric method by back titration. Results. Methods of iodine enrichment of food products are analyzed. The mineral composition of meat as a raw material for the production of sausages is presented. Various formulations of mixtures for raw meat salting and formulations of control and test samples of sausages are given. In the recipe of cervelat Vinnytskyi, beef is used 1.7 times less, and pork on the contrary – 2.75 times more. However, neither soy granules nor starch, which is positive, are used in the formulation of the developed product. Also, the type of spicy food additive to enhance the accent of a particular flavor is changed. The technology of salting ground raw meat with iodized salt is proposed. The obtained data confirm that the majority of organoleptic parameters of the test sample does not differ from the control. According to the calculations, the sodium iodide content in boiled-smoked sausage, cervelat Vinnytskyi was determined at the level of 50 mcg per 100 g of product, while in the control sample it was absent. Conclusion. An experimental batch of boiled-smoked sausage cervelat Vinnytskyi of the highest grade with the use of iodized salt was made. The developed technology of cooked-smoked sausage salting with iodized salt allows to enrich the finished product with micronutrients and prevent iodine deficiency. The usage of iodized salt for a wide range of sausages requires further medical and biological research.

Effects of Whey Powder Supplementation on Dry-Aged Meat Quality.

The objective of this study was to determine the effect of dietary supplementation with whey powder (WP, 1g/kg feed) from weaning to slaughter (150 d) on dry-aged loin quality of pigs. Fifty-eight pigs were randomly divided into two dietary treatment groups (seven replications of four pigs per treatments). Basal diet with 0.1% whey powder was supplied to the WP group. Basal diet was used for the control group (CON). Diet whey protein did not appear to influence the moisture or protein contents. However, ash and fat contents were significantly (p<0.05) decreased in the WP group compared to the control group. Drip loss was significantly (p<0.05) lower in the WP group than that of the control group. Increasing redness with decreasing lightness was found in the inner loin of the WP group. Calcium and iron contents in the WP group were significantly higher than those in the control group. Protein degradation was higher in the WP group than that in the control group (p<0.05), whereas shear force was lower in the WP group than that in the control group (p<0.05). In conclusion, the basal diet supplemented with 0.1% whey powder influence negatively the lipid oxidation of meat whereas the texture property and mineral composition of meat from whey powder fed pigs are developed.

MINERAL CONTENTS OF MUSCLE (LONGISSIMUS DORSI THORACIS) AND LIVER IN RIVER BUFFALO (BUBALUS BUBALIS)

ABSTRACT The aim of this study was to evaluate mineral contents of meat (longissimus dorsi thoracis muscle) and liver in 350 river buffalos (Bubalus bubalis) grazed on natural pastures in terms of gender and age. According to the results, there were significant differences (P &lt; 0.0001) in the mineral concentrations between meat and liver except for sodium. Potassium occurred in the highest concentration in the meat followed by sodium, magnesium, calcium, zinc, iron and copper. In the liver, potassium was the most abundant mineral followed by sodium, iron, magnesium, calcium, zinc and copper. Gender did not have any significant effect (P &gt; 0.05) on the mineral contents of the meat and liver except for iron (P &lt; 0.001). Age affected all mineral concentrations in the meat and liver. Sodium, potassium, calcium and magnesium contents of meat increased (P &lt; 0.001) with age. In the liver all of the measured minerals, except for magnesium, were increased significantly (P &lt; 0.001) with age. However, the iron, zinc and copper contents of muscle and the magnesium content of liver were decreased with age (P &lt; 0.001), respectively. Our findings showed that meat and liver of buffalo are suitable sources of iron, potassium and zinc.PRACTICAL APPLICATIONSMuscle is a dynamic tissue that performs mechanical, biological and chemical functions. Muscle development and its chemical and physical properties are affected by age, nutrition, hormonal status and disease. The mineral composition of meat from buffaloes grazed on natural pastures could be suitable as an alternative red meat for human consumption. The buffalo meat and liver are rich and good sources of potassium, zinc and iron. Buffalo meat has higher contents of iron than cattle meat and is recommended to be considered in iron scarce diets.

Physicochemical characteristics, proximate analysis and mineral composition of ostrich meat as influenced by muscle

The influence of muscle on the physicochemical characteristics, proximate analysis, and mineral composition of meat from 10 ostriches (10–12 months old), slaughtered according to commercial abattoir procedures, were evaluated. Muscle had no influence (p > 0.05) on L*-values (32.5), a*-values (11.9), water-holding capacity (11.9%), final pH (pH24) values (6.07), and ash contents (1.12 g/100 g edible meat). However, intramuscular lipid contents varied (p < 0.05) from 0.88 (M. fibularis longus) to 1.44 (M. flexor cruris lateralis) g/100 g edible meat, at a mean value of 1.16 g/100 g edible meat for 10 different muscles. Sodium (34.7 mg/100 g edible meat) and iron (3.14 mg/100 g edible meat) contents, both influenced (p < 0.05) by muscle, possessed substantially lower and higher values, respectively, than values reported for beef and chicken.

Effect of breed on mineral composition of meat from light lambs

The proximate composition and mineral content of light lambs muscle (derived from Istrian and Dalmatian Pramenka breeds) were studied. The M. Longissimus dorsi (MLD) samples of 30 carcasses were analysed and the effects of breed and sex were studied. Although lambs of investigated breeds were similar for slaughter age (2.5 months), Dalmatian Pramenka had significantly higher carcass weights (CW; P<0.05). Breed had a significant influence on moisture and fat contents, whilst mineral composition (with the exception of selenium) was scarcely affected by breed and sex. Fat and moisture contents were significantly correlated with cold CW. The magnesium, calcium, manganese and selenium contents were significantly correlated (r=0.50, -0.46, 0.44, 0.54; P<0.05 respectively) with CW. This study contributes to characterization of lamb carcasses from Istrian Sheep and Dalmatian Pramenka breeds and provides new data on the composition of the MLD of light lambs.