Meat Quality Parameters Research Articles

Impact of a Combination of UV-C Irradiation and Peracetic Acid Spray Treatment on Brochothrix thermosphacta and Yersinia enterocolitica Contaminated Pork.

Efficient ways of decontamination are needed to minimize the risk of infections with Yersinia (Y.) enterocolitica, which causes gastrointestinal diseases in humans, and to reduce the numbers of Brochothrix (B.) thermosphacta to extend the shelf-life of meat. While many studies have focused on a single treatment of peracetic acid (PAA) or UV-C-irradiation, there are no studies about a combined treatment on meat. Therefore, in the present study, pork was inoculated with either Y. enterocolitica or B. thermosphacta, and was treated with a combination of 2040 mJ/cm2 UV-C irradiation followed by a 2000 ppm PAA spray treatment (30 s). Samples were packed under modified atmosphere and stored for 1, 7, or 14 days. The samples were examined for Y. enterocolitica and B. thermosphacta content, chemical and sensory effects, and meat quality parameters. For Y. enterocolitica, a significant reduction of up to 2.16 log10 cfu/cm2 meat and for B. thermosphacta, up to 2.37 log10 cfu/cm2 meat was seen on day 14 after UV-C/PAA treatment compared to the untreated controls.

Weighted gene co-expression network analysis identifies molecular pathways and hub genes involved in broiler White Striping and Wooden Breast myopathies

In recent years, the poultry industry has experienced an increased incidence of myopathies affecting breasts of fast-growing broilers, such as White Striping (WS) and Wooden Breast (WB) defects. To explore the molecular mechanisms and genes involved in WS and WB onset, we decided to perform a Weighted Gene Co-expression Network Analysis (WGCNA) using the gene expression profile and meat quality parameters of Pectoralis major muscles analysed in our previous study. Among the 212 modules identified by WGCNA, the red, darkred, midnightblue and paleturquoise4 modules were chosen for subsequent analysis. Functional analysis evidenced pathways involved in extracellular matrix (ECM) organization, collagen metabolism, cellular signaling and unfolded protein response. The hub gene analysis showed several genes coding for ECM components as the most interconnected nodes in the gene network (e.g. COL4A1, COL4A2, LAMA2, LAMA4, FBLN5 and FBN1). In this regard, this study suggests that alterations in ECM composition could somehow activate the cascade of biological reactions that result in the growth-related myopathies onset, and the involvement of Collagen IV alterations in activating the endoplasmic reticulum (ER) stress response may be hypothesized. Therefore, our findings provide further and innovative knowledge concerning the molecular mechanisms related to the breast abnormalities occurrence in modern broilers.

Breast meat quality in males and females of fast-, medium- and slow-growing chickens fed diets of 2 protein levels

The aim of this study was to evaluate the effects of genotype, sex, dietary protein level, and their interactions on select carcass characteristics and meat quality of fast- (Ross 308), medium- (Hubbard JA757) and slow-growing (ISA Dual) chickens (n = 2,520). The diet of the low-protein group of chickens had 6% lower CP than the commercial diet fed to the control group. When the chickens reached an average live weight of 2 kg, 10 males and 10 females of each genotype and the diet were selected for slaughter and breast meat–quality analysis. The dressing out and breast percentages were lower in the JA757 (−2.0 and −5.9%, respectively) and ISA Dual chickens (−9.9 and −14.3%, respectively) than those in the Ross 308 chickens. The ISA Dual chickens had higher abdominal fat percentage, higher DM and protein contents and lower ether extract content and shear force value in breast meat than the other genotypes. Significant interaction effects of genotype, sex, and diet were found on the color of breast skin. Among the various combinations of genotype, sex, and diet group, Ross 308 females fed the low-protein diet had the highest redness and yellowness of breast skin, highest pH45 value, and largest fibers, whereas ISA Dual females had the lowest color parameters and pH45 value, and ISA Dual males had the smallest muscle fibers. The low-protein diet was associated with decreased abdominal fat percentage and changes in meat quality parameters, including increased darkness, meat color intensity, drip loss, and muscle fiber area, in all genotypes. The results indicated greater differences in meat quality owing to genotype than to sex or dietary protein level.

Effect of bacterial serine proteinase on growth performance and nutrient digestibility in broilers

We evaluated the effect of adding subtilisin-like Bacillus pumilus proteinase to the diet of Hubboard broiler chickens on growth, digestibility of feed nutrients, blood characteristics, meat quality and histological parameters. One hundred and eighty broiler chickens were divided into 6 groups and received 2 feed rations from 0 to 35 days. The diet was either a basic diet without additives (BD) or a basic diet supplemented with B. pumilus proteinase at a concentration of 10 units/kg feed. We found that the addition of proteinase did not adversely (P < 0.05) affect the blood counts of broilers throughout the experiment. In the balanced experiment, we showed that with the addition of the microbial enzyme, the digestibility of the organic matter of the broilers diet increases considerably (P < 0.05). Veterinary sanitary examination and histological studies led to the conclusion that the broiler meat of the experimental group complies with Russian state standards (GOST) for fresh meat of good quality. It was established that the addition of proteinase to the main diet for broilers enhances the digestibility of the organic and mineral components of the broiler feed ration and reduces the amount of feed consumed.

THE EFFECTS OF PRE-SLAUGHTER WITHHOLDING OF FEED AND WATER ON CARCASS YIELD AND MEAT QUALITY OF INDIGENOUS GUINEAFOWL (Numida meleagris galeata pallas)

Ninety indigenous pearl guineafowls, (Numida meleagris galeata pallas) with average weight of 1.1kg were allocated at random to one of ten treatments to assess the effects of withholding feed alone or feed together with water o carcass shrinkage and meat quality. The ten treatment were slaughter from the feed lot (control), and sampling times of 6, 12, 18 and 24hour. Weights of live and carcass were taken to monitor shrinkage along with relevant meat quality parameters. Live and carcass weights of head, liver, kidneys and heart decreased progressively as the length of fasting period increased. The progressive decrease in weight were found to be more pronounced in animals from which freed together with water were withdrawn. After 6hours of fasting decrease in weights were found to be significant (P < 0.05). ultimate pH and index of water holding capacity of the meats also increased with the increase in length of fasting period with a concomitant decrease in cooking losses. The fat ratio of the carcass component decreased with increase in length of fasting. The implications of the effect of these observation on commercial guineafowl meat production in the tropics are discussed

THE EFFECTS OF PRESLAUGHTER WITHHOLDING OF FEED AND WATER FROM RABBITS ON THEIR CARCASS YIELD AND MEAT QUALITY,

Ninety rabbits (California White breed) with an average weight of 2.3kg were allocated at random to one of nine treatments to assess the effects of withholding feed alone or feed together with water on darcass shrinkage and meat quality. The nine treatments were: The control (given ad libitun feed and water), and 12, 24, 36 and 48 hours periods without feed alone prior to slaughter and 12, 24, 36 and 48 hours without feed and water. Live and carcass weights were taken to monitor shrinkage. Other relevant meat quality parameters such as protein content, pll, index of water holding capacity, colour and wetness scores, cooking losses and the percentage gross composition of the carcass were determined. Live and carcass Weights, weights of head, liver, kidneys and heart decreased progressively as the length of fasting period increased. The progressive decreases in weights were found to be more pronounced in animals from which feed together with water were withdrawn. Within 24 hours of fasting, decreases in weights were found to be significant (P<0.05). Ultimate pH and index of water holding capacity of the meats also increased with the increase in lenght of fasting period, with a concomitant decrease in cooking losses. The fat ratio of the carcass component decreased with increase in length of fasting. A preslaughter period of only a few hours between 0 and 12 hours is therefore recommended for rabbit meat processing.

Effects of supplementation with tropical dry forest tree foliage on meat quality and fatty acid composition in Colombian creole lambs (ovis aries)

In tropical dry forest conditions, small ruminant production is an alternative for small farmers. Even so, the quality of the forages does not meet the nutritional requirements of the animals. However, the high biodiversity of trees that exist in the region offers a supplementation alternative especially during the dry season. The objective of this research work was to evaluate the quality and the profile effect of fatty acids in Colombian creole lamb meat supplemented with tree species from the tropical dry forest. A total of 35 lambs were used which were randomly distributed in 5 treatments as follows: T1: Botriochloa pertusa; T2: Botriochloa pertusa + 300 g/day of Leucaena leucocephala; T3: Botriochloa pertusa + 300 g/day of Gliricidia sepium; T4: Botriochloa pertusa + 300 g/day of Guazuma ulmifolia and T5 (BpSs): Botriochloa pertusa + 300 g/day of Senna spectabilis. The experimental units were brought to a final slaughter weight of ±32 kg and the pH, color, and fatty acid composition of the carcasses were evaluated at 24 hours. The meat quality parameters did not present significant differences (P>0.05) in the different supplements and obtained acceptable parameters for their consumption.It was evidenced that the proportions of saturated fatty acids (C 16: 0, C 18: 0, total SFA) in lambs supplemented with Senna spectabilis and Gliricidia sepium were lower (P<0.05). It is concluded that under the conditions of the study the supplementations with Senna spectabilis and Gliricidia sepium can induce a favorable change in the fatty acid content of lamb meat.

Quality evaluation of breast meat from chickens fed cassava leaf meal-based diets

Context Feed supply is an important constraint for poultry production in South Pacific island nations. The use of non-conventional feed resources, such as cassava leaves, could partly fill the gap in the feed supply and reduce feed production costs. Cassava leaves are locally available in South Pacific island nations, but the effects of including these in the diet of chickens are not known. Aim It was hypothesised that cassava leaf meal (CLM) at levels of 0%, 10%, 20% and 30% in diets of broiler chickens did not affect the chemical and sensory attributes of breast meat. Methods A total of 80 Cobb 500 female broilers were fed treatment diets with CLM included at levels of 0%, 10%, 20% and 30% DM from the age of 21 days to 49 days. Twenty chickens were subjected to each treatment diet. Samples of pectoralis major muscles (breast meat) from chickens fed the treatment diets were removed and analysed for chemical and sensory parameters. Key results Ash, crude fat and carbohydrate content were low in breast meat of chickens fed diets with higher inclusion levels of CLM (30%) compared with breast meat of chickens fed other treatment diets (P < 0.05). There was a quadratic relationship between ash content of breast meat and inclusion levels of CLM in the diets of chickens (P < 0.05). No relationships were observed between sensory attributes of breast meat and inclusion levels of CLM in the diets of chickens. Principal component analysis showed the first four principal components (PC) with an eigenvalue >1 account for 77.1% of the total variance for quality parameters of breast meat from chicken fed CLM-based diets. The two main components (PC1 vs PC2) together explained 52.46% of the variation. The data on panellists generated by PC1 versus PC2 plot suggests that the roasted breast meat could be separated by different treatment groups. Conclusion The results show that CLM inclusion in the diets of chickens does not affect the sensory qualities of chicken breast meat. Chemical attributes of breast meat were, however, affected when broiler chickens were fed CLM-based diets Implication Further exploration of the fatty acid profile and oxidative stability of breast meat from chickens fed CLM-based diets is essential for human clinical application and the meat processing industry.

Trace element content, Amino acid composition and fatty acid profiles and of Timadidite’s lamb meat, raised in an agro-silvo-pastoral system of the Moroccan middle-Atlas

Traditional food products are often considered beneficial and healthy Foods. Timahdite sheep breed is the main sheep breed raised in the middle-Atlas in Morocco. The breeding of this local rustic breed plays a crucial socio-economic role in this mountain area. Indeed, it generates a significant economic input for the rural population and plays a role of valuing natural resources in forest areas. Little information is available on Timahdite sheep meat produced in a traditional production system. This study aimed to provide more insights on the quality and nutritional value of Tamahdite’s sheep meat, which is in the process of being labeled “Protected Geographical Indication” as a protected product from the Middle Atlas. The longissimus lumborum is used for meat analysis and quality parameter determination. Analyses of amino acid composition show that this meat has a high protein value with a protein digestibility-corrected amino acid score of 325.09 and EAA index of 162.20. The fatty acid profile analysis shows that this meat has polyunsaturated fatty acids (PUFA)/saturated fatty acids and n-6/n-3 PUFA ratios of 0.50 and 9.60, respectively. In addition, the results show that this meat contains 5.70 mg/100g of trace elements, where zinc and iron are the most abundant.

Effect of AgpP-P phytase supplementation on productivity, nutrient availability, zoo-sanitary meat quality and serum biochemical parameters of broiler chickens

The objective of this study was to assess the effect of AgpP-P phytase supplementation on productivity, nutrient availability, zoo-sanitary assessment of meat and serum biochemical parameters of Hubbard broilers. A total of 180 one-day-old Hubbard broiler chickens were randomly divided into 2 groups (control and experimental) with 3 replicates and 30 broilers per replicate. In the experimental group, the diet was supplemented with phytase preparation at 1000 FTU/kg. Results showed that phytase supplementation increased body weight and absolute weight gain in Hubbard broilers, while reducing the total amount of feed consumed by birds (P < 0.05). Phytase improved the availability and absorption of organic nutrients, calcium and phosphorus. However, no differences were observed for N absorption (P<0.05). Phytase supplementation increased Ca and P contents, total protein level and alanine aminotransferase activity, and reduced urea level, aspartate aminotransferase and alkaline phosphatase activities in serum (P < 0.05). The meat of phytase-fed broilers meets Russian State Standards for fresh, good-quality meat based on organoleptic and physico-chemical characteristics. In conclusion, it was established that the addition of phytase at 1000 FTU/kg to the diet for broilers enhances the digestibility of the organic and mineral components of the feed ration, increases body weight in birds and reduces the amount of feed consumed.

Effect of sagebrush (Artemisia herba-alba Asso) and Fenugreek (Trigonella foenum-graecum L.) on growth performances, some biochemical traits and carcass qualities for broiler chickens

The aim of this study was to evaluate the effect of two medicinal plants, Fenugreek and sagebrush, on the performance (growth, slaughter parameters and meat quality, biochemical and blood lipid parameters, bacteriological, virological and parasitological analyses) of broiler chickens. 300 Cobb 500 broiler chicks were used.&nbsp; On the 11th day of age, they were weighed and distributed in three lots of 100 chicks at a rate of 04 replicates of 25 chicks. The chickens in the control lot (T) consumed pure water, those in the two experimental lots water, one with Fenugreek infusion (F) and the other with sagebrush infusion (A).&nbsp; The experiment finished when the chickens reached 6 weeks of age, i.e. 42 days. Supplementation with Fenugreek and sagebrush infusions significantly affected final body weight, weight gain, feed intake, feed conversion rate and water consumption. However, no significant difference was noted for slaughter parameters except for liver weight which was higher in the sagebrush lot. The blood biochemical parameters of the chickens in the two experimental lots were not affected. In addition, the meat of the chickens in the sagebrush and Control lots was noted to be very tender and juicier than the meat of the chickens in the Fenugreek lot. Mortality was significantly similar in the two experimental lots and the control lot.

The Capacities of Laboratories in Serbia for Testing Meat Quality and Safety

Thanks to its content, and primarily due to that of nutrient materials, meat can be found nearly daily in the diet of&nbsp;humans. Predictions indicate that the upcoming period expects to see a rise in both the production and consumption of meat worldwide.&nbsp;However, in addition to satisfying the needs of the consumers in terms of the quantity of meat, it is also important to satisfy their needs&nbsp;when it comes to quality, meat safety, and the reliability of the information provided. Furthermore, it is in the interest of the consumer&nbsp;that the testing of the meat be carried out in accredited laboratories in line with SRPS ISO/IEC 17025:2017. Bearing in mind the great&nbsp;number of parameters which are tested with the aim of determining quality, safety, and meat authenticity, it is the goal of this paper to&nbsp;analyse the capacities of the accredited laboratories for carrying out such tests. By applying the methodology (the Accreditation Body&nbsp;of Serbia’s website was searched), it was determined that 58 laboratories in Serbia have at least one, but more commonly multiple accredited methods which each laboratory can use in order to examine several of the parameters for safety and/or meat quality. It was&nbsp;determined that the capacities of the laboratories, in both the private and the public sectors, for testing the parameters of meat quality&nbsp;and safety in Serbia were sufficient, particularly for the parameters of meat safety which, according to research, is the area which&nbsp;worries consumers the most. What should definitely be a joint task for testing laboratories and the state competent authorities is the&nbsp;development of methods through which meat fraud could be detected.Keywords: meat, safety, quality, fraud, laboratory testing, accreditation.

Meat Quality Parameters of Wild Boar and Commercial Pig Breeds

A b s t r a c t: In recent decades pork production has increased in Serbia, and pork is the most widely consumed meat. Pig meatquality is affected by several factors: breed, sex, production performance, stress adaptation, and factors related to animal management.The aim of this study was to compare the meat quality characteristics from wild boar and pig breeds improved by selection. Samples ofm. longissimus dorsi were obtained from three different pig breeds — Yorkshire, Landrace and wild boar. Chemical composition, pH,fatty acid profile, volatile compounds, color, and overall sensory meat quality were determined. Chemical composition, pH, fatty acidprofile, and volatile compounds differed significantly (p&lt;0.05) among the pig breeds. Yorkshire meat had the most favorable ratio ofunsaturated to saturated fatty acids and the highest nutritional value. On the other hand, wild boar meat had the lowest intramuscular fat content. Determined differences among different pig breeds indicated the impact of breed on meat quality of pork. The results ob-tained could be used to meet consumer’s needs regarding fatty acid composition and sensory properties of meat.

Carcass Characteristics and Meat Quality of Kiko Crossbred Male Goats as Influenced by Feeding Phytochemical Tanning Containing Supplementations

This research assessed the effect of incorporating condensed tannin-rich pine bark (PB) and sericea lespedeza (SL) into meat goats’ diets on carcass traits, chemical composition, and meat quality of goat meat (chevon). Meat goats were supplemented with bermudagrass hay (BG-diet, control), SL, PB, or 1:1 mixture of SL and PB (SL + PB-diet), with the remainder of each diet made uCIE ap of 70% alfalfa pellets mixed with a commercial corn-based sweet feed. Furthermore, four experimental diets provided a total of 4.9, 40.1, 49.0, or 45.0 g of condensed tannins, CT/kg DM, respectively. Carcass traits were assessed after the slaughter at the end of 50 d feeding period. After 24 h cooler storage (2˚C), edible tissues were collected from each carcass for analyzing meat quality parameters. No significant differences were found in carcass traits and primal cuts among goats fed the experimental diets. Supplementing goats with wood-derived condensed tannins (pine bark) produced redder (higher CIE a* values; P P P < 0.03) chevon than that from goats fed either forage-derived (sericea lespedeza) or combined condensed tannins (1:1 mixture of sericea lespedeza and pine bark). Our findings indicate that either forage-, wood-derived condensed tannins, or their combined one can be used as a dietary supplement since they do not have any detrimental effect on meat goats’ performances and meat quality characteristics of chevon. Furthermore, feeding meat goats with wood-derived condensed tannins probably produced tenderer and healthier chevon than that from meat goats fed either forage-derived only or combined with forage and wood derived-condensed tannins.

High-concentrate diets with fibrous by-products for feedlot Nellore heifers.

The objective of this study was to evaluate high-concentrate diets and two energy sources on intake, performance and meat quality parameters of feedlot Nellore heifers. Twenty-eight heifers (200 ± 22.5 kg BW) were randomly assigned to four treatments in a 2×2 factorial arrangement: two concentrate levels (70 and 80%) and two energy sources (corn and corn germ meal). At the end of day 112, heifers were slaughtered. There was no interaction (P>0.05) of concentrate levels and energy sources for dry matter intake, unlike crude protein (CP) and neutral detergent fiber (NDF) intakes. The concentrate level of 80% and corn, allowed the highest CP (1.17 kg/day) and NDF (4.05 kg/day) intakes. Final BW (P<0.05) and daily gain (P<0.01) were influenced just by energy source. The carcass composition represented by muscle and fat was affected by concentrate level (P<0.05). Treatments affected (P<0.01) carcass fat deposition, global preference and texture of Longissimus muscle (P<0.05). It was concluded that high proportions of concentrate containing corn as energy source provided the best performance in heifers, and that the total replacement of corn with corn germ meal in high-concentrate diets is not recommended for performance Nellore heifers, but provided good sensory quality to the meat.

Effect of Protease Supplementation on Growth Performances, Carcass and Meat Quality Characteristics of Broiler Chicken Fed with Low Protein Diets

The effect of feeding low dietary crude protein (CP) with different levels of supplemental protease enzyme on commercial broilers was investigated. Three-hundred broiler chicks were divided into five treatments with six replicates in a completely randomized design. The experimental diets were positive control (recommended CP levels, T1), negative control (level of CP reduced by 5%, T2), negative control + 300 g t-1 protease (T3), negative control + 400 g t-1 protease (T4) and negative control + 500 g t-1 protease (T5). Growth, blood serum, carcass quality and meat quality parameters were measured. Data were analysed using one-way Analysis of Variance. The highest live weight (2.86 ± 0.07 kg), weight gain (2.66 ± 0.05 kg) and the lowest feed conversion ratio (1.84 ± 0.06) were observed in birds fed with T5. There was no influence of treatments (p&gt;0.05) on NH3 emission from litter, dressing percentage, meat quality and blood serum parameters. The feed cost per producing 1 kg of live weight and sellable carcass weight was significantly low (p&lt;0.05) in T5. Thus, it can be concluded that low protein diets supplemented with protease enzyme at 500 g t-1 support better growth performances in broiler chicken with a lower cost of production.

Carcass Traits and Meat Quality Characteristics of Malabari Male Kids Reared under Different Production System

Background: The intensive rearing systems of goats needs dietary formulations that will meet animal requirements, mainly the protein and energy to allow optimum growth rate. Alternative systems to attain 15-20 kg body weight by three months of age with better meat quality is need of the hour. Broiler goat production system is most suitable system of rearing for meat goat production. The current study was conducted to examine the impact of broiler goat production system on the carcass traits and meat quality characteristics of Malabari male kids. Methods: Fourteen pre-weaned kids were randomly allotted to two treatments. Treatment-I (T1) kids were allowed to suckle thrice a day during four weeks and twice in a day during consequent weeks. Whereas in Treatment-II (T2), kids were reared intensively by providing finely ground concentrate feed mixed with equal quantity of rice gruel from a feeding bottle after 7 days of colostrum feeding from the mother. The animals were slaughtered at an age of three months and the final body weight, carcass traits like dressing percentage, weight of different body parts and meat quality parameters like pH, color, cooking loss and shear force were analysed. The proximate composition and sensory evaluation was performed. Result: Broiler goat production system could produce significantly (P less than 0.01) higher final average body weight compared to natural system. All the carcass traits were significantly (P less than 0.01) higher in T2. The broiler goat production system could double the net live weight during the same period compared to natural suckling system with higher dressing % and the chevon produced was tender with less cooking loss. Hence, this system can be recommended for chevon production in shorter period with higher dressing % and lesser cooking loss in Malabari male kids.

Ultrasound for Meat Processing: Effects of Salt Reduction and Storage on Meat Quality Parameters

Meat samples (Longissimus dorsi) were processed using an ultrasonic (US) probe system (20 kHz) and a US bath (33 kHz), in brine solutions of 15% NaCl or NaCl/KCl. Selected quality parameters, namely hardness (Warner–Bratzler shear force, WBSF), secondary lipid oxidation products (thiobarbituric acid reactive substances, TBARs) and total colour difference (TCD) were analysed at day 0 and day 60. Inoculated E. coli and L. innocua cells, total viable counts and lactic acid bacteria were also monitored for 60 days on meat stored at 4 and 10 °C. US brining could achieve a 25% sodium reduction in a shorter processing time. No changes were observed for WBSF and TBARs values; noticeable colour differences (ΔΕ &gt; 5) were measured in US-treated samples at the end of storage. Whilst no differences were observed in the levels of inoculated and spoilage bacteria on the meat surface, a significant reduction in E. coli in the brine subjected to US treatment indicates the potential of US as a hurdle technology to prevent cross contamination during meat processing. These results suggest that US processing, in combination with KCl, could assist current sodium reduction strategies improving processing time. In addition, the potential effects for decontamination of brining tanks increasing the shelf-life of the brine and preventing processing losses are highlighted.

Effects of Long-Term Supplementation with Brown Seaweeds and Polyphenols in Rabbit on Meat Quality Parameters

Simple SummarySafe and natural feed supplement are required to enhance animal health and welfare, answering to the agri-food system and consumers’ needs. The research for sustainable feed additives for enhancing rabbit health and meat quality parameters are needed. Plants received considerable consideration as safe feed supplements in animal nutrition. Recent studies indicated that seaweed can be considered a sustainable dietary supplement that improve animals’ health and meat quality parameters. Moreover, plant polyphenols have been studied as antioxidants and cholesterol-lowering agents in meat. No data on the effects of long term dietary supplementation of a mixture composed of brown seaweed and plant polyphenols has been available. For this reason, we decided to test the effects of dietary natural supplements in rabbits, based on performance and meat quality parameters.The objective of the present study was to evaluate the effects of dam and offspring dietary supplementation with a natural feed additive on the growth performance and meat quality parameters of growing rabbits. The growing rabbits are selected from lactating does receiving a control diet (C) or diets supplemented with 0.3% (SP1) and 0.6% (SP2) of feed additive containing brown seaweeds (Laminaria spp.) and plant extracts. In the postweaning phase, the growing rabbits remained in the treatment group defined by their does and the trial lasted 42 days. The average daily feed intake and feed conversion ratio were improved in the rabbit fed 0.6% of the natural feed additive. The cholesterol content tended to be lower in Longissimus lumborum (LL) muscle and decrease in Semimembranosus (SM) muscle (in SP2 −41.36% than controls). The α tocopherol and retinol content were enhanced in both muscles of rabbit fed the natural mixture (SP1 and SP2 groups). An improvement of sensory attributes of texture was observed in both muscles from rabbit fed natural mixture. In conclusion, long term supplementation of both lactating does and offspring with the high dosage of brown seaweed and plant polyphenols improves growth performance and enhances meat nutritional and sensory parameters.

Pre-Slaughter Sources of Fresh Meat Quality Variation: The Case of Heavy Pigs Intended for Protected Designation of Origin Products.

Simple SummaryThis study aimed at investigating which pre-slaughter parameters determine variations in the quality of the loin derived from pigs intended for Italian PDO (Protected Designation of Origin) products. Data were collected on 44 commercial shipments of Italian heavy pigs. Meat quality parameters (pH, color lightness, drip loss, cooking loss, and shear force) identified two clusters: ‘Higher Quality’ (HQ) and ‘Lower Quality’ (LQ). The parameters which differed more widely between the two clusters were journey duration, ambient temperature, distance traveled and irregular behaviors (slipping, falling, and overlapping) at unloading. Among the pre slaughter parameters which negatively affect pork quality, consideration should be given to ambient temperatures above 22 °C, distance traveled above 26 km, travel duration between 38 and 66 min, and more than 5.9% of animals showing irregular behaviors at unloading. Journeys involving one or more of these risk factors may require additional attention in terms of animal welfare in order to obtain meat suitable for high-quality productions.This study focused on loin quality in Italian heavy pigs intended for the production of PDOs (Protected Designation of Origin) products, and investigated the pre-slaughter factors which negatively affect the quality of fresh meat. Data were collected on 44 shipments (loads) of pigs. Shipments were carried out under commercial conditions. Several pre-slaughter parameters were recorded within the entire process (on-farm, during transport, and at the slaughterhouse). On a subset of pigs (10 animals from every load, N = 440), serum cortisol and creatine kinase were measured and loin samples were analyzed for pH, instrumental color, drip loss, cooking loss, shear force, and sensory quality. Cluster analysis of the instrumentally-assessed meat quality parameters allowed the categorization of the shipments into two clusters: lower quality (LQ) and higher quality (HQ). Our results showed that the factors with significant differences between the two clusters were journey duration, ambient temperature, distance traveled, and irregular behaviors (slipping, falling, and overlapping) at unloading (all greater in LQ, p < 0.05). The pre-slaughter conditions associated with lower loin quality were ambient temperatures above 22 °C, distance traveled above 26 km, travel duration between 38–66 min, more than 5.9% of animals showing irregular behaviors at unloading.