Muscle Color Research Articles

Effects of extended aging and modified atmospheric packaging on beef top loin steak color.

The objective of this study was to evaluate the effects of extended aging and modified atmospheric packaging on beef LM color. Using a randomized complete block design, each beef longissimus lumborum muscle ( = 10; USDA Choice, 3 d postmortem) was equally divided into 3 sections and randomly assigned to 1 of 3 aging periods (21, 42, or 62 d at 2°C). After respective aging, each loin section was cut into four 2.5-cm-thick steaks and randomly assigned to 1 of 3 packaging types (PVC, HiOx-MAP [80% oxygen and 20% carbon dioxide], or CO-MAP [0.4% carbon monoxide, 69.6% nitrogen, and 30% carbon dioxide]). The steaks were displayed under continuous fluorescent lighting for 6 d, and surface color was determined daily using a HunterLab Miniscan XE Plus spectrophotometer and a visual panel. The fourth steak was used to characterize oxygen consumption (OC), lipid oxidation, and metmyoglobin reducing activity (MRA) on 21, 42, and 62 d (before display). On d 6 display, MRA, OC, and lipid oxidation also were measured. An increase in aging time decreased ( < 0.0001) muscle pH. Loin sections aged for 42 and 62 d had a lower ( < 0.0002) pH compared with loin sections aged for 21 d. An aging period × packaging × display time interaction ( < 0.0001) resulted for a* values (redness), chroma, and visual color (muscle color and surface discoloration). As aging time increased, HiOx-MAP had the most discoloration ( < 0.0001) compared with other packaging types on d 6. At all aging periods, steaks packaged in CO-MAP had greater ( < 0.0001) MRA on d 6 than PVC and HiOx-MAP, whereas steaks packaged in HiOx-MAP had the least MRA ( < 0.0001). There were no differences ( = 0.34) in thiobarbituric acid reactive substances values between steaks aged for 21 and 42 d when steaks were packaged in CO-MAP and displayed for 6 d. However, steaks packaged in HiOx-MAP and displayed 6 d had greater ( < 0.0001) lipid oxidation than CO-MAP. Steaks packaged in HiOx-MAP had a lower ( < 0.0001) OC compared with PVC and CO-MAP when aged for 42 and 62 d. There were no differences ( = 0.49) in OC between steaks packaged in PVC and HiOx-MAP when aged for 21 d and displayed 6 d. The results indicate that extended aging is detrimental to color stability when packaged in PVC and HiOx-MAP. However, steaks in CO-MAP had stable red color during display. Decreased color stability in PVC and HiOx-MAP could be associated, in part, with decreased MRA and OC.

13. Partial Replacement of Soybean with Low-Tannin Faba Bean Varieties (Albus or Amulet): Effects on Growth Traits, Slaughtering Parameters and Meat Quality of Puławska Pigs

Abstract The study was carried out involving 48 fattening pigs split into 3 groups of equal size: one control (I) and two experimental (II and III). The experimental factor was low-tannin faba bean seeds of the Albus variety (group II) or Amulet variety (group III) introduced to experimental feed mixtures as a partial replacement for soybean meal - the only protein-rich material in the control diet. It was noticed that the partial replacement of soybean meal with faba bean meal had no statistically significant effect on: the daily gains of pigs, feed conversion, meatiness and fattening grades and meat acidity (pH1 and pH24), water holding capacity and muscle colour parameters (L*a*b*). However, the drip loss from longissimus muscles of pigs fed with diets containing low-tannin faba bean was lower and the difference between the group receiving Albus faba bean and the control group was confirmed to be statistically significant (P≤0.05). In the analysed longissimus lumborum muscle, no differences were recorded between the groups in terms of the content of protein, fat, minerals, or saturated and unsaturated fatty acids, including monounsaturated fatty acids. However, it was determined that the muscles of the animals from groups II and III contained more essential unsaturated fatty acids and polyunsaturated fatty acids (P≤0.05 - between groups I and III ). Albus faba bean seeds introduced to the feed mixture had a beneficial effect on the sensory characteristics of the evaluated muscle since, compared to the longissimus lumborum muscle from the control group, it was characterised by significantly (P≤0.05) improved juiciness, tenderness and palatability.

Effects of dietary Nigella sativa seed supplementation on broiler productive performance, oxidative status and qualitative characteristics of thighs meat

The objective of our study was to evaluate the effects of Nigella sativa seeds (NS) supplementation on meat quality and antioxidants content of chicken meat. Two hundred 1-d-old male broiler chicks were divided into four diet treatment groups: normal control (baseline feed only), NS supplemented (1 and 2%) groups and a standard (200 IU/kg vitamin-E) VE group. At the end of this period, 10 birds were randomly selected from each group for examination. Feed conversion ratio was significantly lower in the treatment groups than the control one. There were no significant differences in moisture or crude ash percentage in thigh muscle among groups, but dietary NS powder supplementation resulted in a significant increase in crude protein content and decrease in crude fat content relative to the control group (p < 0.05). After 24 h, thigh muscle pH was higher while drip loss, cooking loss and shear force were lower in the NS groups than the control group. Lightness values of thigh muscle colour were decreased and redness and yellowness values were increased by NS supplementation. Muscle lipidperoxidation (malondialdehyde) level, which is correlated with significantly higher levels of glutathione peroxidase and superoxide dismutase, were significantly lower (p < 0.001) in the NS groups and VE group than the normal group. These results suggest that NS supplementation is effective at improving broiler performance and meat quality by enhancing antioxidant activities and suppressing lipidperoxidation in meat.

実映像と筋活動の重畳表示によるローイング動作教育システム

In many sports, essential skills exist in terms of muscle activation in order to improve performance. However, it is difficult to identify the important muscle activation, and moreover novices cannot observe and imitate it since muscle activation is hardly visible. This study especially focuses on human rowing motion to extract an important skill in terms of muscle activation and we develop skill education system for novices to learn the skill. Firstly, strength and activation timing of lower leg muscle are evaluated to detect the expert skill based on their peak value and cross correlation during movement. Next, new skill education system is suggested by simultaneous presentation of real human movement and muscle activations of the targeted muscle. In the proposed system, muscle color is continuously changed based on its activation level for novices to perceive their muscle activation visually. Both experts and novices participated at our skill extraction experiment to compare their muscle activation. Results showed that experts had larger peak activation level and different profile in rectus femoris muscle. Therefore, our skill education system focused on rectus femoris muscle to present its activation level and movement simultaneously. In order to evaluate efficacy of the developed system, four different education instructions were conducted to novices; linguistic education, simultaneous presentation of motion and muscle activation of the expert, off-line presentation of novice's motion and muscle activation, and real time presentation of novice's motion and muscle activation. Performance of novices was evaluated after each instruction based on peak activation level, cross correlation, and exerted power on the rowing ergometer. These performance change after each education implied providing integrated view of novice's motion and muscle activation in real-time could improve performance of rowing motion.

The analysis of meat traits of Sussex cockerels and capons (S11) at different ages

The aim of the study was to compare Sussex cockerels and capons as well as to estimate the influence of age on slaughter yield and meat quality. The tests were performed on cockerels and capons from strain S11 (Sussex). At 16, 18, and 20 wk of age, a dissection of the entire carcass was conducted. The breast and leg muscles were tested for physio-chemical traits, as well as chemical parameters. It was noted that, due to significant differences in BW of the eviscerated carcasses between wk 18 and 20 of slaughter, the best time to cease rearing S11 cockerels could be wk 20. However, for S11 capons, the optimal time for slaughter appeared to be wk 18 (no significant differences in BW and carcass weight or musculature between wk 18 and 20). The trait which did not differ between cockerels and capons slaughtered at different ages was slaughter yield. Fatness of the cockerels increased with age whilst the weight of capons’ skin with subcutaneous fat was the same at wk 18 and 20 of evaluation. With increasing age, pH indicators of cockerels and capons’ breast muscles were increasing; the water holding capacity of capons’ breast muscles were also increasing. Both cockerels and capons showed darker color of breast muscle at wk 20 compared to wk 16 of evaluation. Redness of the breast muscle in the following periods of evaluation did not show significant differences, although with age, the yellowness of the cockerels and capons’ breast muscle increased significantly. Among cockerels and capons, the water content in the breast and leg muscles were decreasing with age whilst the protein content was increasing. A significant growing tendency of the percentage of fat share in the breast and leg muscles with age was noted in the capon group. Conclusions for breeding practice are as follows: due to meat and quality traits, Sussex cockerels and capons can be used until wk 18 or 20 of life.

Femoral nerve block prevents deep venous thrombosis of the lower extremity after knee arthroplasty: a single-center randomized controlled trial

Background: The use of tourniquets in knee arthroplasty can promote the release of abundant neutrophil elastase from neutrophils, which increases the risk of deep venous thrombosis of the lower extremity. Advanced femoral nerve blocks can decrease the risk of deep venous thrombosis of the lower extremity after knee arthroplasty, but their mechanism of action remains unclear. We assume that the femoral nerve block can effectively suppress the inflammatory reaction and prevent deep venous thrombosis of the lower extremity after knee arthroplasty. Methods/Design: A total of 120 patients undergoing total knee arthroplasty under general anesthesia in the General Hospital of Ningxia Medical University of China will be enrolled in this single-center randomized controlled trial. These patients will be equally and randomly assigned to three groups. In the advanced femoral nerve block group, ultrasound-guided femoral nerve block will be conducted 30 minutes before surgery. In the conventional femoral nerve block group, ultrasound-guided femoral nerve block will be carried out at consciousness after surgery. In the intravenous analgesia group, an analgesia pump will be used to relieve pain after surgery. The primary outcomes will be the changes in the levels of serum thrombosis-related inflammatory factors (neutrophil elastase, thrombin-antithrombin III complex, D-dimers, C-reactive protein, tumor necrosis factor-α, interleukin-1, interleukin-6, and interleukin-8) immediately after entering the operating room; 30 and 60 minutes after application of the tourniquet; 30 minutes after removal of the tourniquet; and 12, 24 and 48 hours after surgery. The secondary outcomes measures will be the Ramsay Sedation Scale score, visual analogue scale score, times until initial and complete effect of the block, muscle strength rating, blood loss, and color Doppler ultrasound examination results of the lower extremity veins. Discussion: We hope to identify the clinical advantages of advanced femoral nerve block for total knee arthroplasty and determine whether deep venous thrombosis of the lower extremity after knee arthroplasty can be prevented by inhibiting the release of abundant neutrophil elastase and suppressing the inflammatory reaction. Trial registration: ClinicalTrial.gov identifier: NCT02411097; registered on 20 March 2015. Ethical approval: Written approval for this project was obtained from the Ethics Committee of the General Hospital of Ningxia Medical University of China. All patients or their family members will be informed of the protocols and will provide written informed consent. Our study is in accordance with the guidelines of the Declaration of Helsinki, formulated by the World Medical Association.

Muscle Viability Revisited: Are We Removing Normal Muscle? A Critical Evaluation of Dogmatic Debridement.

Determination of muscle viability during debridement is a subjective process with significant consequences. Evaluating muscle color, consistency, contractility, and capacity to bleed (the 4 Cs) was established by a study performed half a century ago. This work reinvestigates the utility of the 4 Cs using current histopathologic techniques. After institutional review board approval, 36 biopsies were prospectively collected at a level-1 trauma center from 20 patients undergoing a debridement for open fracture (81%), compartment syndrome (11%), infection (5%), or crush injury (3%). Surgeons graded the biopsies using the 4 Cs, and provided their overall impression as healthy, borderline, or dead. Blinded pathological analysis was performed on each specimen. A correlation between the 4 Cs and surgeon impression with histopathological diagnosis was sought through a univariate statistical analysis. The surgeon's impression was dead muscle in 25 specimens, borderline in 10, and healthy in 1. Pathological analysis of the 35 specimens considered as dead or borderline muscle by the surgeon demonstrated normal muscle or mild interstitial inflammation in 21 specimens (60%). Color (P = 0.07), consistency (P = 0.12), contractility (P = 0.51), capacity to bleed (P = 0.07), and surgeon impression (P = 0.50) were unable to predict histologic appearance. Neither the 4 Cs nor the surgeon's impression correlate with histological findings regarding muscle viability. In 72% of specimens, the treating surgeon's gross assessment differed from the histopathologic appearance. Although the fate of the debrided muscle remains unclear if left in situ, these results raise questions regarding current practices, including the possibility that surgeons are debriding potentially viable muscle. Diagnostic Level II. See Instructions for Authors for a complete description of levels of evidence.

Effect of animal species on muscle colour characteristics

The objective of the study was to determine and compare the colour characteristics as a distinctive biological feature of animals from different domestic and wild animal species. Colour measurements were made on the fresh cuts of &lt;i&gt;m. longissimus&lt;/i&gt; of pigs, beef cattle, red deer, rabbit, brown hare, on the &lt;i&gt;m. pectoralis profundus&lt;/i&gt; of horse, on the &lt;i&gt;m. pectoralis major&lt;/i&gt; of goose and on the hind leg muscles of red deer, rabbit, brown hare and goose within 5 min of blooming. CIE colour expressions, such as lightness (L*), redness (a*), yellowness (b*), chroma (C) and hue angle (h) were measured using a chromameter CR-410. Differences in colour parameters of different muscles within species were negligible, but species highly affected all studied parameters. Rabbit and pig showed the highest meat lightness. Brown hare and red deer showed the highest redness and colour saturation followed by beef and horse, but the highest meat yellowness was in rabbit and horse followed by pig. Negative Pearson’s correlation coefficients between the meat pH and colour parameters were found in pork and beef, however, no significant correlations were estimated between these traits in meat of red deer, horse and rabbit.

Impact of chill storage on antioxidant status, lipid and protein oxidation, color, drip loss and fatty acids of semimembranosus muscle in goats

ABSTRACTThe study examined the effect of refrigerated storage on antioxidant activities, lipid and protein oxidation, fatty acids (FAs), drip loss and color of semimembranosus (SM) muscle from goats. Samples of SM were obtained from carcasses of 15 Boer bucks (7 months old; body weight, 32.18 ± 0.81 kg) subjected to an 8 d storage at 4°C. Superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPX) activities were stable while carotenoid, tocopherol, water holding capacity and redness declined (P < 0.05) as storage progressed. Carbonyl content increased from 1.85 to 4.73 nmol/mg protein while thiol content reduced from 54.22 to 42.82 nmol/mg protein. The TBARS value increased from 0.2 to 0.8 mg MDA/kg. SDS-PAGE expression of myosin heavy chain (MHC) decreased (P < 0.05) from 72.45 to 49.82 density/mm2 while actin reduced (P > 0.05) from 14.00 to 13.08 density/mm2. The concentrations of n-3 and n-6 FA decreased while the saturated FA increased over storage. Correlations (P < 0.05) were found between antioxidant vitamins and quality indicators of chevon.

Influence of grazing prior to finishing on a high concentrate ration, on colour and sensory characteristics of muscle from early or late maturing bulls slaughtered at the same carcass weight

Influence of grazing prior to finishing on a high concentrate ration, on colour and sensory characteristics of muscle from early or late maturing bulls slaughtered at the same carcass weight

The Impact of Carbon-Monoxide Treatment on Biochemical and Sensorial Quality of Tilapia Fillet during Low Temperature Storage

Carbon monoxide (CO) has been applied to fish muscle for colour stability and consumer preference during frozen storage and transportation. This study compared the changes in aerobic plate counts (APC), pH, total volatile basic nitrogen (TVB-N), K-value, colour, and sensory analyses between CO-treated and untreated tilapia fillets stored in ice and refrigerated at 5°C up to 14 days. Except for Hunter a* value, the two test fillet groups resembled each other in the freshness quality profiles during storage although the initial levels of APC, pH, and K-value varied slightly. The CO-treated fillets had significantly higher a* values and higher freshness grading scores than that of the untreated fillets. Good correlationships among K-value, overall, colour and odour qualities were demonstrated. The shelf life was 8-9 days and 4-5 days stored in ice and refrigerated temperatures, respectively on the basis of sensory characteristics and K-values. The consumers surveyed in this study had a preference for tilapia fillets with enhanced red muscle color; however, it did not bias acceptability.

Effect of betaine and arginine in lysine-deficient diets on growth, carcass traits, and pork quality.

Forty entire male pigs from a commercial crossbreed (Duroc × Large White × Landrace) were used to investigate the individual or combined effects of betaine and Arg supplementation in Lys-deficient diets on growth performance, carcass traits, and pork quality. Pigs with 59.9 ± 1.65 kg BW were randomly assigned to 1 of 5 dietary treatments ( = 8). The 5 dietary treatments were normal Lys and CP diet (0.51% Lys and 16% CP; control), reduced Lys and CP diet (0.35% Lys and 13% CP), reduced Lys and CP diet with betaine supplementation (0.33%), reduced Lys and CP diet with Arg supplementation (1.5%), and reduced Lys and CP diet with betaine and Arg supplementation (0.33% betaine and 1.5% Arg). Pigs were slaughtered at 92.7 ± 2.54 kg BW. The Lys-deficient diets (-35% Lys) increased intramuscular fat (IMF) content by 25% ( = 0.041) and meat juiciness by 12% ( = 0.041) but had a negative effect on growth performance ( < 0.05) of pigs. In addition, Lys-deficient diets increased L* ( = 0.005) and b* ( = 0.010) muscle color parameters and perirenal fat deposition ( < 0.001) and decreased both HCW ( = 0.015) and loin weight ( = 0.023). Betaine and Arg supplementation of Lys-deficient diets had no effect on IMF content but increased ( < 0.05) overall pork acceptability. Arginine supplementation also increased ( = 0.003) meat tenderness. Differences in fatty acid composition of pork were not detected among dietary treatment groups. However, oleic acid was positively correlated ( < 0.05) with IMF content, juiciness, flavor, and overall acceptability of meat. Data confirm that dietary CP reduction enhances pork eating quality but negatively affects pigs' growth performance. Moreover, it is suggested that betaine and Arg supplementation of Lys-deficient diets does not further increase IMF content but improves some pork sensory traits, including overall acceptability.

Effect of organic selenium supplementation in the diets of finishing sheep on meat color and pH during shelf life

Supplementation of Selenium (Se) can improve the oxidative stability of meat products and retard metmyoglobin formation; so prolonging color. Effect of organic Se addition in the diets of sheep on meat stability; color and pH are limited and need to be studied. A study was conducted with eighteen Pelibuey female sheep at the finishing stage, and supplemented with organic Se-enriched Saccharomyces cerevisiae for sixty days to evaluate its effect on color and pH of Longissimus dorsi muscle. The research was conducted in a block randomized design considering three treatments; control (Se0) without the addition of yeast, or with 0.35 ppm of yeast (Se34) or with 0.60 ppm (Se59). Sheep were slaughtered at an average weight of 39.5 ± 4.41 kg. Meat color and pH were recorder in the cold carcass, 24 h after slaughtering, and during shelf life at 0, 4, 6 and 8 days after slaughtering under refrigeration at 4 °C. No significant differences were observed (P&gt;0.05) for meat color and pH characteristics due to treatment. Decreased redness (a*) and Chroma (C*) values due to storage time were observed; however, the yellowness (b*) and angle Hue were increased. It could be concluded that supplementation of Se-enriched yeast in finishing sheep with 0.35 ppm and 0.60 ppm has no effect on meat color and pH characteristics.

QTL analyses of general compound, color, and pH traits in breast and thigh muscles in Korean native chicken

Meat quality is one important selection criterium to consumers. In Asian countries, demands for native chicken breeds with better meat quality-related traits are increasing. In this study, 13 meat quality related traits in Korean native chicken were collected to identify QTLs that could affect the traits. A total of 20 novel QTLs, including 6 for general meat compounds (GC), 7 for the meat color (MC), and 7 for pH were identified. Significant QTLs (i.e., 1% chromosome wide significance) for crude protein contents in thigh and breast muscles were identified. Other QTLs were also identified with suggestive significance levels (i.e., 5% level of chromosome wide significance). Results presented here could provide useful information to find causal variants to improve meat quality traits in chicken.

Biology of Muscle Atrophy and of its Recovery by FES in Aging and Mobility Impairments: Roots and By-Products.

There is something in our genome that dictates life expectancy and there is nothing that can be done to avoid this; indeed, there is not yet any record of a person who has cheated death. Our physical prowess can vacillate substantially in our lifetime according to our activity levels and nutritional status and we may fight aging, but we will inevitably lose. We have presented strong evidence that the atrophy which accompanies aging is to some extent caused by loss of innervation. We compared muscle biopsies of sedentary seniors to those of life long active seniors, and show that these groups indeed have a different distribution of muscle fiber diameter and fiber type. The senior sportsmen have many more slow fiber-type groupings than the sedentary people which provides strong evidence of denervation-reinnervation events in muscle fibers. It appears that activity maintains the motoneurons and the muscle fibers. Premature or accelerated aging of muscle may occur as the result of many chronic diseases. One extreme case is provided by irreversible damage of the Conus and Cauda Equina, a spinal cord injury (SCI) sequela in which the human leg muscles may be completely and permanently disconnected from the nervous system with the almost complete disappearance of muscle fibers within 3-5 years from SCI. In cases of this extreme example of muscle degeneration, we have used 2D Muscle Color CT to gather data supporting the idea that electrical stimulation of denervated muscles can retain and even regain muscle. We show here that, if people are compliant, atrophy can be reversed. A further example of activity-related muscle adaptation is provided by the fact that mitochondrial distribution and density are significantly changed by functional electrical stimulation in horse muscle biopsies relative to those not receiving treatment. All together, the data indicate that FES is a good way to modify behaviors of muscle fibers by increasing the contraction load per day. Indeed, it should be possible to defer the muscle decline that occurs in aging people and in those who have become unable to participate in physical activities. Thus, FES should be considered for use in rehabilitation centers, nursing facilities and in critical care units when patients are completely inactive even for short periods of time.

Effects of feeding β-carotene on levels of β-carotene and vitamin A in blood and tissues of beef cattle and the effects on beef quality

The effects of feeding β-carotene (βC) on levels of βC and vitamin A (retinol) in blood and tissues, and on beef quality, were evaluated in 120 steers. Each steer received supplementary βC (at concentrations of 0, 600, 1200, or 1800mg/day) for 90days and then received no supplementary βC for 60days. βC significantly increased in blood serum, liver, and subcutaneous and omental fat; linearly increased in the intestine and muscle; and remained unchanged in perirenal fat during supplementation. Differences between treatment groups were eliminated in subcutaneous and omental fat and in the liver by days 120 and 150, respectively, but remained significant at day 150 in blood. Retinol increased significantly in the liver and intestine during supplementation. Intramuscular fat content, meat color, and retinol in blood, muscle, or adipose tissues were not affected. Backfat thickness decreased slightly with increasing βC supplementation and significantly differed between groups during depletion.

Effects of Supplemental Chromium Source and Concentration on Growth Performance, Carcass Traits, and Meat Quality of Broilers Under Heat Stress Conditions.

The objective of this study was to investigate the effects of dietary supplemental chromium (Cr) on growth performance, carcass traits, and meat quality of broilers reared under heat stress. A total of 252 1-d-old Cobb 500 commercial female broilers were randomly allotted by body weight (BW) to one of six replicate cages (six broilers per cage) for each of seven treatments in a completely randomized design involving a 2×3 factorial arrangement of treatments with three Cr sources (Cr propionate, CrPro; Cr picolinate, CrPic; Cr chloride, CrCl3) and two concentrations of added Cr (0.4, or 2.0 mg of Cr/kg) plus a Cr-unsupplemented control group. Feed and distilled-deionized water were available ad libitum for an experimental phase of 42days. For induction of heat stress, the house temperature was set at 33±2°C from 15 to 42days of age. Results showed that birds supplemented with Cr, regardless of Cr source, had increased ADG (P=0.032) than controls. Birds fed 2.0mg Cr/kg diet had greater ADG (P=0.005) than birds fed 0.4mg Cr/kg diet. Compared to controls, birds fed with Cr had greater dressing percentage (P=0.021). Percentage of abdominal fat decreased (P=0.013), whereas, breast intramuscular fat (IMF) remained unaffected (P=0.147) in Cr supplemented vs control broilers. Broilers supplemented Cr had decreased b* values of meat color (P=0.042) in breast muscle. B*values were also lesser (P=0.049) in birds fed CrPro than birds supplemented with CrCl3 or CrPic. Regardless of Cr source, the percentage of cooking loss was decreased (P=0.025) with Cr supplementation in breast muscle when compared to controls. Results from this study indicate that Cr supplementation, independent of its source, could promote growth and improve carcass traits and meat quality of broilers under heat stress conditions. Chromium propionate seems to have greater beneficial effects on meat color in comparison with CrPic and CrCl3.

골절 발생에 따른 돈육 반막모양근의 품질변화

Abstract : This study was conducted to investigate the incidence of bone-fracture from pig carcass slaughtered in eight processing plants located in Daejeon and Chungnam area, Korea, during the year 2013 and 2014, and to evaluate the quality of semimembranous muscle from bone-fractured carcasses. Twenty semimembranous muscles were collected from bone-fractured carcasses and none bone-fractured (control) ones, respectively, after storage of pig carcass at 5℃ for 24 h. The pH, cooking loss, and color of semimembranous muscle were measured as quality parameters. In total 4,865,502 of pig carcasses, the occurrence of bone fracture was 0.328% (15,975 heads) and scored the highest defect (26.31%) in total abnormal carcasses. The pH and cooking loss of semimembranous muscle from bone-fractured carcasses were significantly lower than those of control (p<0.05). L* and a* values of semimembranous muscle were not significantly different between bone-fractured carcass and control whereas that of b* values was significantly higher in bone-fractured carcass than control (p<0.05). Eight out of twenty semimembranous muscle collected from bone-fractured carcasses were confirmed as PSE whereas only one in control. In conclusion, the incidence of bone-fracture pre- and during slaughter of pig may cause serious defects in final meat quality. Therefore, the proper handling and treatment should be implicated to avoid and/or decrease the incidence of bone-fracture of pigs.

Rosiglitazone maleate increases weight gain and body fat content in growing lambs

Thiazolidinediones (TZD) are synthetic orally active peroxisome proliferator-activated receptor γ ligands used in the treatment of diabetes mellitus. The peroxisome proliferator-activated receptor γ gene plays an important role in regulating fat cell development, energy balance, and lipid metabolism in adipose and skeletal muscle tissue. There is interest in pharmacologic or nutritional means that may complement genetic techniques to improve growth and carcass composition of lambs and the major aim of the present study was to determine whether TZD impact on growth performance and meat quality of growing lambs. An initial study with four cross-bred lambs confirmed that rosiglitazone maleate is absorbed after oral dosing for 7 days. A second study was conducted with 30 cross-bred lambs to investigate the effects of sex (ewe vs wether) and dose of orally administered rosiglitazone maleate (0, 8 and 24 mg/day) for 55 days on growth performance, body composition, plasma metabolites and insulin and meat quality. Feed intake tended to increase linearly with dose of TZD (1521, 1816 and 1878 g/day for 0, 8 and 24 mg/day, P = 0.07) over the entire study, and particularly during the second half of the study (P &lt; 0.05). There were both linear (P = 0.05) and quadratic (P = 0.04) responses in average daily gain to TZD (215, 270 and 261 g/day) with the quadratic response being most pronounced over the second half of the study (P = 0.004). As a result of the increased feed intake back fat (9.4, 11.1 and 13.5 mm, P &lt; 0.001) and carcass fat (27.5%, 29.2% and 30.1%, P = 0.05) increased linearly with dose of TZD. However, there was no effect of TZD on internal fat depots. Plasma non-esterified acid concentrations increased linearly (0.37, 0.39 and 0.41 mM, P = 0.01) whereas plasma insulin concentrations (23.2, 26.9 and 20.9 mU/L, P = 0.05) and the homeostatic model assessment (6.82, 7.73 and 5.98, P = 0.05) exhibited quadratic responses to TZD. There were no significant effects of TZD on muscle pH, temperature or colour although muscle pH was higher at any temperature in ewes (+ 0.05 of a pH unit, P = 0.036) than in wethers. In conclusion, these data confirm that rosiglitazone maleate was rapidly absorbed from the digestive tract of growing ruminant lambs and was metabolically active. Oral TZD treatment appeared to mitigate against the inhibitory effect of carcass fatness on feed intake but the additional energy consumed was in turn deposited as fat.

Carotenoid deposition, flesh quality and immunological response of Nile tilapia fed increasing levels of IMTA-cultivated Ulva spp.

Increasing levels of a mixture of Ulva spp. (Ulva rigida and Ulva lactuca) produced in an integrated multi-trophic aquaculture (IMTA) system were evaluated in Nile tilapia. A control diet (CTRL) was compared with two experimental isonitrogenous (36 %) and isoenergetic (20 kJ g−1) diets containing 5 % (U5) and 10 % (U10) of Ulva spp. meal. Duplicate groups of 18 fish (255 g initial body weight) were reared at 25 °C and fed each diet for 68 days to evaluate carotenoid deposition, flesh organoleptic properties and immunological response. By the end of the trial, all groups of fish showed similar final body weight and specific growth rate. Whole body composition was also similar among treatments. The dietary incorporation of Ulva spp. meal increased total carotenoid content in the skin, with fish fed U5 displaying significantly higher levels (6.5 μg g−1) than the CRTL (1.4 μg g−1). No carotenoids could be found in tilapia muscle. Muscle colour determined using a spectrocolorimeter indicated that tilapia fillets from fish fed U10 showed the highest lightness (highest L* value) and yellowness (less negative b* value), but the lowest redness (lowest a* value). Furthermore, sensory attributes of flesh showed no significant effects of dietary treatments on visual, olfactory, texture and flavour parameters, with the exception of sour parameter that was lowest in U10-fed tilapia. The dietary inclusion of Ulva spp. meal had no beneficial effect on lysozyme or peroxidase activity, but the complement activity (ACH50), an important component of innate immune system in fish, increased concomitantly with the dietary inclusion level of Ulva spp. meal. The inclusion of Ulva spp. meal in diets for Nile tilapia seems to be possible up to 10 % without major effects on growth performance or flesh organoleptic properties but enhancing the innate immune response of the fish.