Meat Type Research Articles

Effect of feeding corn silage on semen quality and spermatogenesis of bulls.

Bovine reproduction, including male fertility traits like semen quality, are influenced by a variety of different factors like breed, nutrition, environment, and feeding management. Diet in a crucial determinant, and in this regard although corn silage is generally considered to be a favorable roughage for fattening meat type breeds, it tends to have a negative impact on semen quality. In the current study, alfalfa hay was substituted by corn silage as a roughage source in the diet of bulls to investigate its effects on the fertility of breeding bulls. A feeding trail spanning 140 days was conducted, with semen collection occurring twice a week commencing 60 days after the start of trial. Semen quality parameters, serum antioxidant indexes, sex hormone content in semen, rumen microflora, and sperm transcriptome were characterized. Feeding corn silage enhanced host antioxidant capacity, significantly decreased spermatozoal motility and increased sperm deformity rate in bulls. Furthermore, follicle-stimulating hormone (FSH) and luteinizing hormone (LH) content in semen were significantly decreased (P < 0.05), and the inhibin B (INHB) content was significantly increased (P < 0.01). Feeding corn silage led to significant changes in the diversity of rumen microbiota of cattle at the phylum and genus levels, some of which were significantly correlated with semen quality. Subsequent RNA sequencing indicated that DHH and PITHD1, two genes related to sperm and reproductive development, were differentially expressed, and enrichment analysis also identified several pathways and biological functions relevant to sperm development and reproduction. These results indicate that feeding corn silage modulates semen quality via different pathways. Firstly, corn silage metabolites likely affect the secretion of INHB through the testicular capillaries, which affects semen quality by regulating genes involved in spermatogenesis. Secondly, low lignin content in silage corn appears to reduce abundance of rumen flora that are positively correlated with semen quality. Overall, results indicate that feeding bulls corn silage as the primary source of forage could negatively impact semen quality and may not be appropriate as the primary roughage of forage for breeding bulls.

Exploring the Efficacy of Vegetarian Diet in Diverse Pathologies

Introduction and Purpose: Human health is influenced by a variety of factors, such as genetics, environment, lifestyle, and accessibility to healthcare. While some of these factors are beyond the control of the patient, lifestyle, which is considered the primary determinant of a healthy life, strongly relies on individual choices. In this paper, we aim to demonstrate the benefits of adopting a vegetarian diet as a cornerstone for maintaining good health and as a supplementary approach to treating common diseases.State of Knowledge: The vegetarian diet is primarily based on plants and includes products from animals, such as eggs and dairy. However, it excludes all types of meat and any products that require the death of animals. This diet is adopted for various reasons, including religious, socio-economic, or ethical considerations. It is recognized globally and has become a subject of scientific research for numerous scholars. Many studies investigate its influence on human health, and the results are generally positive. The diet is frequently used as a treatment, often in combination with specific pharmaceutical drugs. This approach leads to weight reduction, decreases the risk of cardiovascular diseases, and can have positive therapeutic effects on conditions like gout or chronic kidney disease. Given that some of these diseases have become increasingly problematic for public health systems, a vegetarian diet can help decrease the number of people affected by them.Conclusion: Given that cardiovascular diseases and incidents are the leading causes of death worldwide, adopting a vegetarian diet can assist patients in avoiding them by reducing their LDL levels and decreasing blood pressure. This diet demonstrates a positive therapeutic effect on patients dealing with chronic kidney disease and gout. It aids in weight reduction and helps prevent the development of metabolic syndrome, which has a variety of beneficial effects.

MEAT CONSUMPTION IN UKRAINE: REALITIES AND PROBLEMS OF DEVELOPMENT

These studies analyzed the structure of meat production, outlined the share of sales of meat and meat products produced in Ukraine. The volume of meat export and import in time dynamics was studied in detail. It was established that the meat and meat products consumption fund fully meets the needs of the domestic market. Poultry production dominates in Ukraine. In recent years, our country has turned from an importer of this type of meat into an exporter. Chicken production has a number of competitive advantages compared to other types of meat, including the shortest raw meat procurement cycle and the lowest price. As a result, in recent years, the demand for this type of meat has been steadily growing both on the domestic and global markets. In general, the positive dynamics of poultry meat production in Ukraine indicates prospects for further expansion of its export. The volume of poultry meat exports increased to 459,000 tons. The poultry industry of Ukraine suffered significant losses due to the war and active hostilities, but at the same time, exporters managed to maintain the indicators of foreign sales at a typical level. The standard of living of the population affects the meat market, as an important component of the food market of Ukraine. The most important food products include meat and meat products. It has been studied that despite the full-scale invasion of Russia into Ukraine, producers are increasing the volume of meat products despite the decline of certain industries. The structure of the meat market is undergoing restructuring. Restaurants are expanding their range of poultry dishes. The increase in consumption is due to the growth of demand and the low solvency of the population, as the most available type of meat. However, the growth of citizens' incomes will be a significant factor in increasing the consumption of meat products, which will clearly determine the need to intensify the development of the livestock industry. Prospects for further research should be implemented in the field of development of enterprises participating in the meat products market in Ukraine. Keywords: restaurants, consumption, meat, meat products, export, import.

Consumer’s Preference and Perception of Different Types of Meat among Respondents in Wukari, Taraba, Nigeria

Consumer’s Preference and Perception of Different Types of Meat among Respondents in Wukari, Taraba, Nigeria

Hardware Engineering of Hazardous Gas and Alcoholic Substances Detector in Meat Using Microcontroller and Gas Sensor

Meat may provide not only essential nutritional content but also possible harmful effects on human bodies. Unsafe consumption of meat potentially triggers colorectal cancer risks. Grilling is the most popular way to consume meat. However, meat grilling triggers the formation of hazardous chemical substances such as poisonous Polycyclic Aromatic Hydrocarbons (PAHs). This study conducted experiments using hardware engineering with microcontrollers and different gas sensors, aiming to identify gas substances produced by meat during grilling. The hardware prototype for the test simulation tool was assembled with integrated block systems and circuits. Evaluations were conducted on the direct grilling of three different types of meat. The data results were then utilized to analyze gas substances produced by meat during direct grilling. Based on the results, only five of the seven MQ-type gas sensors used in the research reacted to gas substances produced by all types of meat: LPG, alcohol, carbon monoxide, methane, and carbon dioxide, which were successfully detected in meat during grilling. Our research contributes to discovering a potential prevalence of increased alcoholic content in meat that has been grilled for five minutes. This finding is especially crucial for Muslims since it is highly correlated with halal certification of meat consumption. According to the results, Muslims should wait at least seven minutes or more after direct grilling to let the alcoholic content in meat thoroughly decrease so that it can be safely certified as halal to be consumed according to Islamic laws. Doi: 10.28991/HIJ-2023-04-03-01 Full Text: PDF

ПРОИЗВОДСТВО МЯСОРАСТИТЕЛЬНЫХ ПОЛУФАБРИКАТОВ, ОБОГАЩЕННЫХ ШЕЛУХОЙ СЕМЯН ПОДОРОЖНИКА

The article shows the results of research on the development of the formulation and technology of stuffed rabbit meat enriched with psyllium powder. In the control recipe of the meat-growing semi-finished product, pork in minced meat was replaced with rabbit meat and part of rice with 1% psyllium powder. The vitamin and mineral composition of rabbit meat is significantly superior to other types of meat. Rabbit meat is rich in vitamins B6, B12, PP, contains a lot of iron, phosphorus, cobalt, manganese, fluorine and potassium. Rabbit muscle tissue has a low content of sodium salts, which makes rabbit meat a low-calorie product. Rabbit meat gives the product dietary properties, and when the product is enriched with psyllium powder, its beneficial properties increase doubly. Psyllium contains a large amount of organic fiber, it is an enterosorbent, a prebiotic with adsorbing properties. Psyllium also has a positive effect on the microflora of the gastrointesti-nal tract, increasing the number of beneficial bacteria Lachnospira, Roseburia and Faecalibacterium, pro-ducers of essential intestinal butyric acid. Eating foods containing psyllium husks lowers cholesterol and im-proves blood pressure, as psyllium absorbs fats and removes them from the body. We believe that a meat product enriched with psyllium powder is relevant for the diet of people suffering from "bad" cholesterol, obesity, problems with the gastrointestinal tract, as well as for the diet of people with diabetes and athletes.

Indicators of zootechnical evaluation of fur coat and meat type sheep

Nowadays, due to the current economic situation in the Republic, the sheep breeding of Belarus is developing intensively, since there is a need for mutton in the global market. In some regions, work is already underway to create a promising herd of sheep with high meat productivity. An obligatory element of breeding activities is the evaluation of stud rams for the quality of the progeny, the accuracy of which determines the effectiveness of the selection process. The article contains the results on the development of zootechnical rules for evaluation of selection traits of the Romanov breed sheep that was conducted at the RUE “Vitebsk breeding enterprise”. The object of research was purebred Romanov breed animals that had been used in pedigree breeding since 2017. As a result of research, parameters for sheep ranking by a set of selection traits, algorithms for determining individual and complex estimated breeding values of rams, ewes, and young animals were developed. This will allow the most rational zootechnical measures and evaluation of fur coat and meat type breeding sheep.

Aplikasi Pembeda Daging Sapi dan Babi dengan Metode Color Moment dan Local Binary Pattern Histogram

Meat is one of the main food ingredients consumed by humans because it contains a lot of high protein, so it can increase intelligence and increase the stamina that humans need to carry out activities of daily life. Due to the very high level of meat consumption, these meats are often found in the market. The price of pork is cheaper than beef. The price difference between the two meats has led to the emergence of fraudulent practices in the beef trade. To solve this problem, an application to distinguish beef and pork can be designed to help socialize to the public about how to distinguish beef and pork. In this study, color characteristics will be used to distinguish pork and beef, because from previous studies the color characteristics have a higher accuracy. The method that can be used to extract features from meat images is the color moment method. Color feature extraction consists of Mean, Standard Deviation, and Skewness features. Meanwhile, to carry out the process of detecting the type of meat, the Local Binary Pattern Histogram (LBPH) method will be used. LBPH is a technique of the Local Binary Pattern (LBP) method to change the performance of object recognition results. The result of this research is an application that can be used to distinguish beef and pork. The process of recognizing the type of meat using the Color Moment and LBPH methods has a high success rate so that the Color Moment and LBPH methods can be applied to detect the type of meat, with a success rate of 99.33%.

The effect of different meat types on the in vitro digestibility of starch and protein in meat noodles

The incorporation of meat into noodles and pasta has the potential to enhance their nutritional qualities, flavor, aroma, and taste. This study aimed to investigate the digestibility of three types of meat noodles prepared using chicken breast (CN, CTN) and shrimp meat (SN) as raw materials, and compare them with commercial semolina dried noodles (CON). A simulated static gastrointestinal digestion model was employed and the changes in physical properties, starch digestibility, and protein digestibility during digestion were monitored. The results showed that all meat noodles exhibited prolonged digestion time compared to CON, especially for the formulation containing tomato powder (CTN) showing a higher amount of remaining solids throughout the entire digestion process. CON showed significantly higher free glucose content and lower free amino acids at the end of digestion compared to meat noodles. There were no significant differences in remaining solids and starch digestibility between CN and SN, although SN provided less digestible peptides and exhibited lower elastic modules due to its lower protein content. These findings shed light on the digestibility of meat noodles and offer valuable guidance for the industry in selecting suitable meat sources to produce instant diet options that are high in protein and well-balanced nutritionally.

Study on socio-economic condition of butchers and trend of market price of red meat at some selected areas in Bangladesh

The study was aimed to assess the socio-economic status of butchers and trend of market price of meat changed from last nine (09) years at five (05) selected areas in Bangladesh such as Dhaka, Chittagong, Rajshahi, Khulna and Rangpur City Corporation. The study was carried out through a structured questionnaire among seventy five (75) selected butchers each survey time where fifteen (15) in each area. The survey was conducted from January to August, 2014 and February to May, 2023. During survey the considered parameters were the butchers age, level of education, family size, land size, housing, source of capital andcurrent red meat price. Result from the study revealed that the respondents average aged in Dhaka, Chittagong, Rajshahi, Khulna and Rangpur city corporation were 40.30, 34.27, 36.27, 36.40 and 35.00, respectively and all of them were male. For literacy rate of respondents it was found that about 56% butchers were had secondary level education, 38.67% butchers had primary level education, 4% had higher secondary level education and only 1.33% were graduate. About 88.23% butchers solely depend on meat processing but along with meat processing 4.71% respondents were engaged with business and 7.06% respondents were engaged with agriculture. In 2014, it was found that all type of meat (beef, buffen, chevon and mutton) price were highest in Dhaka and it was average 582.00, 562.50, 900.00 and 870.00 TK in Chittagong, Khulna, Rajshahi and Rangpur, respectively. In case of Chevon market price was 895.00, 882.00, 870.71 and 865.09 in Rajshahi, Chittagong, Rangpur and Khulna, respectively. For Mutton it was 830.00, 820.00, 820.00 and 816.00 TK in Chittagong, Rajshahi, Rangpur and Khulna, respectively. It was found that market price increased so rapidly and the rate of increasing percentage for beef, buffen, chevon and mutton were 195.27%, 193.76%, 154.83% and 169.93%, respectively. Overall slaughtered number of cattle, buffalo, goat and sheep per week in selected areas were 42.84, 7.47, 23.29 and 4.84, respectively.

Comparative study on the effects of sous-vide, microwave cooking, and stewing on functional properties and sensory quality of goose meat

The effect of sous-vide (SV), microwave (M) cooking, and stewing (S) on selected functional properties of goose meat were investigated in this study. It was measured cooking loss (CL), texture and color parameters, and sensory evaluation was carried out. The material were 96 breast muscles (BM, n=48 with skin and subcutaneous fat and n=48 without skin) from 17-wk-old "Polish oat geese." The kind of heat treatment and the type of goose meat and interaction the type of meat×heat treatment affected the amount of CL. The lowest value of CL was stated for SV samples. The meat with skin was characterized by a lower shear force value (SF), hardness, gumminess, and chewiness than samples without skin for all cooking methods. There were no differences in SF value for M and S samples with skin. The S samples characterized by the highest value of SF, hardness and the SV meat by the lowest for both kind of meat. The M samples characterized by the higher value of cohesiveness, gumminess and chewiness compare to SV and S meat. All instrumental color parameters were significantly affected by cooking technology (P=0.001). There were differences in color lightness (L*) of investigated cooked samples. The SV meat had the highest value of L* parameter and was characterized by a lighter color among others. The highest decrease in a* value was stated for S and lowest for SV meat. The SV showed more intense red color than remaining samples. The a* value decreased and b* parameter increases with an increase the heat treatment temperature. The value of b* was higher in S (about 100°C) samples than in raw meat and processed by SV (70°C). From consumer point of view the best color had goose breast muscles subjected to SV process. Considering all tested sensory features, the overall palatability of SV goose samples was rated as excellent, S as very good and M as good.

Research Note: Changes in pathogenic characteristics and drug resistance of Salmonella in poultry meat in Jiading District, Shanghai from 2019 to 2021

To investigate the contamination status, serotype distribution, and drug resistance of Salmonella in poultry sold in Jiading District, Shanghai. Four types of raw poultry meats (chickens, ducks, geese, and pigeons) have been sampled from commercial markets, and potential Salmonella contamination has also been isolated and identified via serotype analysis. Furthermore, resistance of isolated Salmonella toward 14 commonly used antibiotics has also been conducted. Ninety-two Salmonella strains were isolated from 236 commercial poultry samples. The detection rates of Salmonella in pigeon, goose, duck, and chicken were 28.89, 44.44, 39.34, and 38.30%, respectively. The detection rate of Salmonella exhibits considerable variation across different years. The serotype composition of Salmonella in poultry demonstrates annual variability, undergoing significant changes from year to year. The majority serotypes of Salmonella have been revealed as S. Typhimurium, S. Enteritidis, and S. Agona. Relatively higher drug resistance was discovered with nalidixic acid, tetracycline, ampicillin and chloramphenicol, with drug resistance rate as 58.70, 53.25, 44.57, and 38.04%, respectively. Low drug resistance was revealed with cefotaxime, and completely sensitive to imipenem. Significant difference in drug resistance was noted in the Salmonella isolated from meats. Different serotypes of Salmonella strains have also revealed as difference in drug resistance. A total of 15.22% of Salmonella strains were nonresistant to any tested drugs. Multidrug-resistant strains accounted for 36.96% of isolated strains. The highest number of resistant antibiotics can reach 12 kinds of different antibiotics, Salmonella resistance is exhibiting a consistent upward trend overall. AMP-TET or CHL-CFZ drug resistance pattern suggested that the strain was multidrug resistant. The contamination of Salmonella in raw poultry meat samples in Jiading District, Shanghai is serious, and the drug resistance is increasing. The measures taken for epidemic prevention and control have a certain impact on the contamination of Salmonella in poultry meat. Therefore, monitoring and control should be strengthened.

Sensitivity of microbial inhibition assay for screening antibiotic residues in retailed meats collected from the public market of Kabacan, Cotabato, Philippines

The threat of antibiotic residues imposes a great concern in public health and at the same time in food safety. This study was conducted to screen antibiotic residues in retailed meats and evaluate the antibiotic sensitivity of indicator test organisms (Bacillus subtilis &amp; Staphylococcus aureus). A total of 125 samples from three different types of meats (beef, chicken, and pork) were collected from the Public Market of Kabacan, Cotabato. Microbial Inhibition Assay utilizing B. subtilis and S. aureus were used for screening antibiotic residues. The total percentage of positive samples was 14.4%. The highest percentage was detected in chicken (22%) followed by beef (16%) and pork (6%), respectively. In evaluating the antibiotic sensitivity of test organisms, Bacillus subtilis detects Amoxicillin, Enrofloxacin, Tetracycline, and Oxytetracycline up to its maximum residual limits. There was no significant difference in beef (p &gt; 0.05) and pork samples (p &gt; 0.05) for the detection of antibiotics by the indicator organisms, while in chicken, the analysis revealed that the antibiotic sensitivity of test organisms was significantly different (p = 0.021). Hence, B. subtilis was ideal test organism than S. aureus (p&lt;0.05). The binomial Logistic regression model also further suggests that B. subtilis was likely to be sensitive in detecting antibiotic residues in all meat types ( = -1.23, OR = 0.29, p = 0.013).

Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review.

Sous-vide (SV) is a method of cooking previously vacuum-packed raw materials under strictly controlled conditions of time and temperature. Over the past few years, scientific articles have explored the physical, biochemical, and microbiological properties of SV cooking. In this review, we provide a critical appraisal of SV as an alternative method of meat cooking, including the types of methods, types of SV meat products, and effects of SV parameters on the meat quality and the mechanisms of transformation taking place in meat during SV cooking. Based on the available data, it can be concluded that most research on the SV method refers to poultry. The yield of the process depends on the meat type and characteristics, and decreases with increasing temperature, while time duration does not have an impact. Appropriate temperatures in this method make it possible to control the changes in products and affect their sensory quality. Vacuum conditions are given a minor role, but they are important during storage. The limited number of studies on the approximate composition of SV meat products makes it challenging to draw summarizing conclusions on this subject. The SV method allows for a higher microbiological quality of stored meat than conventional methods. The literature suggests that the SV method of preparing beef, pork, and poultry has many advantages.

Poultry Consumption and Human Cardiometabolic Health-Related Outcomes: A Narrative Review.

Poultry meats, in particular chicken, have high rates of consumption globally. Poultry is the most consumed type of meat in the United States (US), with chicken being the most common type of poultry consumed. The amounts of chicken and total poultry consumed in the US have more than tripled over the last six decades. This narrative review describes nutritional profiles of commonly consumed chicken/poultry products, consumption trends, and dietary recommendations in the US. Overviews of the scientific literature pertaining to associations between, and effects of consuming chicken/poultry on, body weight and body composition, cardiovascular disease (CVD), and type II diabetes mellitus (T2DM) are provided. Limited evidence from randomized controlled trials indicates the consumption of lean unprocessed chicken as a primary dietary protein source has either beneficial or neutral effects on body weight and body composition and risk factors for CVD and T2DM. Apparently, zero randomized controlled feeding trials have specifically assessed the effects of consuming processed chicken/poultry on these health outcomes. Evidence from observational studies is less consistent, likely due to confounding factors such as a lack of a description of and distinctions among types of chicken/poultry products, amounts consumed, and cooking and preservation methods. New experimental and observational research on the impacts of consuming chicken/poultry, especially processed versions, on cardiometabolic health is sorely needed.

Karakteristik Kimia dan Organoleptik Nugget Sukun Dengan Penambahan Beberapa Jenis Daging Hewani

Nuggets is a processed product made from ground meat with several additional ingredients. Along with the development of science, nuggets are also made from food sources of carbohydrates, namely breadfruit. This study aims to characterize breadfruit nuggets treated with several types of animal meat. The design of this study used a one-factor completely randomized design, namely the addition of animal meat with 3 treatment levels as follows: P1: tuna fish meat, P2: free-range chicken meat, and P3: beef. The results showed that the chemical characteristics of breadfruit nuggets treated with tuna, free-range chicken, and beef were water content of 50.30%, 52.21%, 55.56%, ash content 2.97%, 2.28%, 2.06%, fat content 5.03%, 5.20%, 4.90%, protein content 8.65%, 9.96%, 11.02% and carbohydrate content 33.03%, 30.32%, 26.44%. While the organoleptic characteristics were color 1.66 (didn't like), 3.00 (liked), 2.33 (rather liked), taste 2.00 (rather liked), 4.00 (very like), 3.00 (liked), texture 3.00 (like), 4.00 (like very much), 2.00 (rather like), and overall 2.00 (rather like), 4.00 (like very much), 3.00 (like).

Beef Handling Practices Among Consumers in the U.S. Virgin Islands

U.S. Virgin Islands (USVI) imports more than 95% of its food. Transportation limitations throughout the territory’s supply chain can make temperature control of protein foods challenging for consumers. This study aimed to characterize the beef handling practices used by consumers in USVI to determine any educational needs. Printed and online surveys (n = 620 total) were disseminated in USVI through extension agents and local media sources. Three hundred and thirty-four consumers completed a 30-question food handling questionnaire on consumption patterns and food handling from purchasing to their kitchen. Frequencies and Pearson chi-square tests of independence were performed. Beef ranked second among the different meat types consumed, 92% of consumers bought beef from grocery stores, and 55% removed beef from shelves immediately after entering the store. When shopping, 59.1% of respondents always checked the use-by/freeze-by dates of beef, 46.3% always separated beef from other foods, but only 27.5% always used insulated bags. Eighty-three percent of consumers returned home within 1 h of shopping, 92% took less than 30 min to store groceries in either a freezer or refrigerator (98%) and during power outages, 45.1% maintained cold temperatures of beef. Seventy-two percent of consumers washed their hands for more than 10 s, but 33% of those from households with a vulnerable person did not use soap to wash their hands and dried them with reusable towels. When cooking, 44.6% of consumers thawed beef within the temperature danger zone, 80.1% did not check the temperature of beef for doneness, and 34 respondents cooked hamburgers below 160°F. Future consumer food safety education initiatives in the USVI should address hand hygiene among food preparers in homes with vulnerable persons, temperature control practices by promoting the use of insulated bags, safe meat thawing techniques, and the use of thermometers during cooking.

Quantification of Pork, Chicken, Beef, and Sheep Contents in Meat Products Using Duplex Real-Time PCR.

Accurate methods for meat speciation and quantification are essential for ensuring the supply of safe and wholesome meat and composite products with animal origins to negate the potential associated hazards, aid classification of consignments at the import control system, and thwart food fraud committed for financial gain. To better enhance meat safety control and combat food fraud, this study developed two duplex real-time polymerase chain reaction (real-time PCR) systems specifically designed for chicken, pork, sheep, and beef, using single-copy, chromosomally encoded, species-specific gene sequences to accurately measure the content of each meat type in meat products. DNA extracted from the raw and boiled reference materials prepared in varying proportions (ranging from 1% to 75%) were used in the development of the duplex assay to derive calibration factors to determine the meat content in different meat products. The method was further validated using proficiency test samples and market monitoring samples. Our findings showed that this method exhibits high specificity and sensitivity, with a significant accuracy range of 0.14% to 24.07% in quantifying the four meat types in both raw and processed meat products. Validation results further confirmed the effectiveness of our method in accurately quantifying meat content. Thus, we have demonstrated the duplex qPCR assays as promising approaches for implementation in routine analysis to strengthen meat safety control systems and combat meat fraud, thereby safeguarding consumer health and trust in the meat industry.

Production use of breeding stock of meat breeds of cattle (review)

Purpose: make a comparative assessment of indicators of reproduction and productive longevity of cows of meat breeds.Materials and methods. The goal set in the study was studied using special scientific literature on the analyzed problem, the annual work on the tribal work in meat cattle breeding in the farms of the Russian Federation for 2021 (VNIILO), and periodicals.Results. The most common meat breeds on the territory of the Russian Federation – Aberdeen Angus, Hereford, Kalmyk and Kazakh white–headed - are characterized by significant differences in production use. Thus, representatives of the Aberdeen Angus breed differ from the listed breeds at an earlier age at the first insemination, and the most late-maturing ones were individuals of the Kalmyk breed (differences of 7 months). At the same time, cows of these breeds, unlike Hereford and Kazakh white-headed cows, were used in herds for a longer time (on average for 2.2-2.8 calving). According to the output of calves from 100 Kalmyk cows, only 71 heads were obtained, which is significantly lower than from the breeding stock of Hereford, Aberdeen Angus and Kazakh white–headed breeds - on average by 9-14 heads. Analysis of the yield of calves per 100 cows in the context of the most common breeds of beef cattle, low values of the indicator are observed in individuals of the Kalmyk breed, at the same time they are much higher in the types available in the breed – 77-91 heads. Of all the studied breeds and types of beef cattle of the Russian Federation, only individuals of the Aberdeen Angus breed, the Andrianovsky and Dmitrievsky types of the Hereford breed, the Zavolzhsky type of the Kazakh white–headed breed exceeded in both indicators - the age of retirement and the yield of calves per 100 cows – the average values for all meat breeds and types of the country.

Effect of veterinary feed directive rule changes on tetracycline-resistant and erythromycin-resistant bacteria (Salmonella, Escherichia, and Campylobacter) in retail meats in the United States.

Antimicrobial-resistant bacteria are a growing public health threat. In 2017 the U.S. Food and Drug Administration implemented Veterinary Feed Directive (VFD) rules changes to limit medically important antimicrobial use in food-producing animals, combating antimicrobial-resistant bacteria. The effect of the VFD rule changes on the occurrence of bacteria resistant to medically-important antimicrobials in retail meats is yet to be investigated in the U.S. This study investigates whether the VFD rule changes affected the occurrence of tetracycline-resistant and erythromycin-resistant bacteria (Salmonella, Escherichia, and Campylobacter) in retail meats in the U.S. Multivariable mixed effect logistic regression models were used to analyze 2002-2019 retail meats surveillance data from the National Antimicrobial Resistance Monitoring System (NARMS) in the U.S. Variables included VFD rule changes, meat type, quarter of year, and raising claims. A potential association between these variables and the occurrence of tetracycline-resistant and erythromycin-resistant bacteria (Salmonella, Escherichia, and Campylobacter) in retail meats was estimated. Analysis included data regarding tetracycline-resistant Salmonella (n = 8,501), Escherichia (n = 20, 283), Campylobacter (n = 9,682), and erythromycin-resistant Campylobacter (n = 10,446) in retail meats. The odds of detecting tetracycline-resistant Escherichia (OR = 0.60), Campylobacter (OR = 0.89), and erythromycin-resistant Campylobacter (OR = 0.43) in chicken breast significantly decreased after the VFD rule changes, compared to the pre-VFD rule change period. The odds of detecting tetracycline-resistant Salmonella (0.66), Escherichia (OR = 0.56), and Campylobacter (OR = 0.33) in ground turkey also significantly decreased. However, the odds of detecting tetracycline-resistant Salmonella (OR = 1.49) in chicken breast and erythromycin-resistant Campylobacter (OR = 4.63) in ground turkey significantly increased. There was no significant change in the odds of detecting tetracycline-resistant Salmonella and Escherichia in ground beef or pork chops. The implementation of VFD rule changes had a beneficial effect by reducing the occurrence of tetracycline-resistant and erythromycin-resistant bacteria in chicken and ground turkey. Ongoing surveillance of antimicrobial resistance and antimicrobial use could complement the implementation of stewardship such as VFD rule in food-producing animals in the U.S.