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Qaid MM, Al-Mufarrej SI, Al-Garadi MA, Al-Haidary AA. Effects of Rumex nervosus leaf powder supplementation on carcasses compositions, small intestine dimensions, breasts color quality, economic feasibility in broiler chickens. Poult Sci 2023; 102:102943. [PMID: 37523995 PMCID: PMC10403739 DOI: 10.1016/j.psj.2023.102943] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 07/02/2023] [Accepted: 07/15/2023] [Indexed: 08/02/2023] Open
Abstract
Carcass characteristics, product quality, and the conversion of feed into meat with higher performance and feasibility are important determinants of the profitability and sustainability of any poultry enterprise. The objective of this study was to investigate the potential effect of Rumex nervosus leaf powder (RNLP) on carcass composition, small intestine dimensions, breast color quality, and economic feasibility of Ross broiler chickens. A total of 122 broilers were randomly distributed evenly among 4 treatments (0, 1, 3, and 5 g RNLP/ kg diet, n = 5 replicates per treatment, with 6 broilers per replicate: 3 ♀ and 3 ♂). Performance and economic data were collected in each replicate during the experiment. One male bird from each replication was examined for other criteria on d 34. Results showed that broilers fed 3 g of RNLP had a higher eviscerated carcass weight and dressing percentage (P < 0.05) than the control. The RNLP-fed broilers had higher weights and thicknesses in the duodenum and jejunum of up to 5 g and in the ileum and overall small intestine of up to 3 g. Broilers fed the lowest levels of RNLP had the highest revenue and net gain and the lowest cost-benefit ratio compared with those fed the highest levels of RNLP. The results indicate that the addition of RNLP has a positive effect on carcass processing, the intestinal measurements, and profitability ratios of the broilers. The 1 g RNLP/kg feed is the recommended dose to increase productivity and economic profitability ratios per kilogram of meat.
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Affiliation(s)
- Mohammed M Qaid
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, 11451, Saudi Arabia.
| | - Saud I Al-Mufarrej
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Maged A Al-Garadi
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Ahmed A Al-Haidary
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, 11451, Saudi Arabia
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Che S, Susta L, Barbut S. Effects of broiler chilling methods on the occurrence of pale, soft, exudative (PSE) meat and comparison of detection methods for PSE meat using traditional and Nix colorimeters. Poult Sci 2023; 102:102907. [PMID: 37579649 PMCID: PMC10448338 DOI: 10.1016/j.psj.2023.102907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 06/21/2023] [Accepted: 06/27/2023] [Indexed: 08/16/2023] Open
Abstract
The aims of this study were to i) estimate the occurrence of pale, soft, and exudative (PSE) meat in modern commercial Ontario broiler flocks, ii) determine the effects of the chilling method (water vs. air) on PSE meat, and iii) investigate a new inexpensive colorimeter (10% of the price of traditional color meters), the Nix Color Sensor, as an objective color measurement of chicken meat. Between June 2019 to March 2020, a total of 17 different broiler flocks were processed. The color of 1,700 boneless skinless Pectoralis major muscles was randomly measured (100/flock), where 255 samples were also measured for pH, water-holding capacity (WHC), cooking loss, and penetration force. In addition, a traditional Minolta colorimeter was used to measure random 95 samples from a single water-chilled flock and subsequently compared the values obtained with the Nix Color Sensor. Strong correlations of L* values (rho = 0.75; P < 0.001), a* values (rho = 0.72; P < 0.001), and b* values (rho = 0.80; P < 0.001) were observed. When an L* value of 43 was used as the cut-off for the Nix, 12.5% of fillets were classified as PSE meat. Statistical differences (P < 0.05) were observed between the air and water-chill methods for L*, pH, and WHC. However, there were no significant differences observed between the 2 methods for cooking loss and penetration force values. The study indicated that PSE meat is still a challenge in Ontario broilers, and that the L*, pH, and WHC of breast meat (all indicate meat quality) are affected by the chilling method. In addition, the Nix was found to be an affordable, objective, and convenient sensor for measuring chicken meat color.
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Affiliation(s)
- Sunoh Che
- Department of Pathobiology, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | - Leonardo Susta
- Department of Pathobiology, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | - Shai Barbut
- Department of Food Science, Ontario Agricultural College, University of Guelph, Guelph, Ontario N1G 2W1, Canada; Adaptation Physiology Group, Wageningen University, The Netherlands.
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Chabalala O, Bhebhe E, Fushai F. Evaluation of apple ( Malus domestica) cider vinegar and garlic ( Allium sativum) extract as phytogenic substitutes for growth-promoting dietary antibiotics in sexed broiler chickens. Transl Anim Sci 2023; 7:txad109. [PMID: 37901203 PMCID: PMC10601447 DOI: 10.1093/tas/txad109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Accepted: 09/07/2023] [Indexed: 10/31/2023] Open
Abstract
Tightening global regulations on the use of subclinical dietary antibiotics to enhance broiler growth are in response to increasing concern about the risk of resistance and their residues in animal products. The study evaluated the potential of apple cider vinegar (ACV) and garlic extract (GAE) as safer, phytogenic alternatives. A batch of 390 mixed-sex Ross 308-d-old broiler chicks was received into an open, deep litter house, and feather sexed in the second week into 30 experimental units of 13 birds per 2.03 m2 pen. From days 1 to 22, all chicks were on a 200 g/kg crude protein, coccidiostat-treated commercial starter diet. During the grower (16 to 28 days) and finisher (29 to 42 days) phases, chick pens were assigned treatments in a 2 (sex) × 5 (additives) factorial experiment replicated three times. The GAE was a pure extract, while ACV was produced by fermenting 1,000 g fresh apple and 80 g supplementary brown cane sugar in 1.3 liters of water for 4 wk. The five treatments comprised antibiotic (15% granular zinc bacitracin and 12% valinomycin sodium, each at 500 g/tonne) grower (190 g/kg crude protein, 13.0 MJ ME/kg) and finisher (165 g/kg crude protein, 13.2 MJ ME/kg) commercial diets with untreated drinking water as positive controls (PC), antibiotic-free duplicates of the PC diets with untreated drinking water as the negative controls (NC), with 3 mL/L filtered ACV in drinking water (T1), 2 mL/L filtered GAE-treated drinking water (T2), or mixed (3 mL/L ACV + 2mL/L GAE) additive drinking water (T3). Males had higher (P < 0.05) feed intake than females in both growth phases. Birds on the PC gained more (P < 0.05) weight than others. Birds on the PC consumed more feed (P < 0.05) during the finisher phase than T1, T2, and the NC. Birds on the PC had a lower (P < 0.05) grower-phase feed convesion (feed:gain) ratio (FCR) than others, and lower (P < 0.05) FCR during the finisher phase than birds on T1 and T3. Birds on the PC had higher (P < 0.05) percent spleen weight than birds on T1, with smaller proventriculi (P < 0.05) than on NC, T1, T2, and T3, and smaller gizzard weight than birds on the T2 and T3. Birds on the NC exhibited less dressing percentage (P < 0.05) than all other treatments. Meat pH was higher (P < 0.05) in males. In conclusion, in contrast to dietary antibiotics, except for improved dressing percentage, the ACV and GAE did not express phytogenic benefit at the experimental dosage.
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Affiliation(s)
- Oscar Chabalala
- Department of Animal Science, Faculty of Science, Engineering & Agriculture, University of Venda, Thohoyandou, Limpopo 0950, South Africa
| | - Evison Bhebhe
- Department of Animal Science, Faculty of Science, Engineering & Agriculture, University of Venda, Thohoyandou, Limpopo 0950, South Africa
| | - Felix Fushai
- Department of Animal Science, Faculty of Science, Engineering & Agriculture, University of Venda, Thohoyandou, Limpopo 0950, South Africa
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Marareni M, Mhlongo G, Mnisi CM. The effect of incorporating dietary green seaweed ( Ulva sp.) on growth performance, blood parameters, and carcass and meat quality characteristics of Jumbo quail. Heliyon 2023; 9:e19603. [PMID: 37809481 PMCID: PMC10558836 DOI: 10.1016/j.heliyon.2023.e19603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 08/21/2023] [Accepted: 08/28/2023] [Indexed: 10/10/2023] Open
Abstract
Seaweeds are functional aquatic plants that can be used in Jumbo quail (Coturnix sp.) feeds as sources of phytochemicals and nutrients. However, no studies have investigated the feed value of green seaweed (Ulva sp.) meal (SM) for the Jumbo quail. Thus, the impact of different dietary inclusion levels of SM on productive traits, serum biochemistry, haematology, visceral organ sizes, carcass features, and meat quality attributes in Jumbo quail was investigated. In a completely randomised design, one-week-old quail (n = 385; 67.7 ± 3.44 g body weight) were allotted to five treatments, with seven replicate pens (experimental unit). The treatments were produced by including 0 (SM0), 20 (SM20), 40 (SM40), 60 (SM60) and 80 g/kg (SM80) of green SM in a commercial grower diet. Regression results showed no linear or quadratic effects (P > 0.05) to different levels of SM for average weekly feed intake, overall weight gain, haematological indices, internal organs, carcass features, and meat quality characteristics of the birds. However, incorporating SM up to 80 g/kg in the diet linearly reduced overall gain-to-feed ratio (G:F) [R2 = 0.282; P = 0.0001] and slaughter weights [R2 = 0.159; P = 0.026]. Treatment SM80 promoted (P < 0.05) higher feed intake than diet SM60 in weeks 3, 4 and 5, but were comparable to the control treatment in weeks 4 and 5. Birds fed with diets SM0 and SM20 had higher (P < 0.05) overall weight gain than birds fed with diet SM60. Diet SM80 resulted in lower (P < 0.05) overall G:F (0.250) than diet SM0 (0.277). Higher slaughter weights were observed on SM0 and SM20 groups than the SM60 group. We concluded that the use of dietary green SM up to 80 g/kg in Jumbo quail feeds compromises gain-to-feed ratio and slaughter weights but not physiological and meat quality attributes.
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Affiliation(s)
- Mveleli Marareni
- Department of Animal Science, Faculty of Natural and Agricultural Science, North-West University, Mafikeng, South Africa
| | - Godfrey Mhlongo
- Department of Animal Science, Faculty of Natural and Agricultural Science, North-West University, Mafikeng, South Africa
| | - Caven Mguvane Mnisi
- Department of Animal Science, Faculty of Natural and Agricultural Science, North-West University, Mafikeng, South Africa
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55
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Zhang L, Wang X, Huang S, Huang Y, Shi H, Bai X. Effects of dietary essential oil supplementation on growth performance, carcass yield, meat quality, and intestinal tight junctions of broilers with or without Eimeria challenge. Poult Sci 2023; 102:102874. [PMID: 37406442 PMCID: PMC10339057 DOI: 10.1016/j.psj.2023.102874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 05/30/2023] [Accepted: 06/12/2023] [Indexed: 07/07/2023] Open
Abstract
The effects of dietary supplementation of essential oil on growth performance, carcass yield, meat quality, serum antioxidant capacity, and intestinal tight junctions of broilers with or without Eimeria challenge were investigated. A total of 576 one-day-old male broilers were randomly separated into 8 treatments (6 replication floor-pens per treatment, 12 broilers per pen) in a 4 × 2 factorial design. The 4 diets consisted of 1) a corn and soybean meal basal diet, 2) an anticoccidial diet (60 g nicarbazin and 60 g narasin per ton of feed), 3) an oregano oil diet (500 ppm oregano oil), and 4) a clove oil diet (500 ppm clove oil). On d 10, half chicks were challenged with 1 × 104 sporulated oocysts of E. tenella, E. acervulina, and E. maxima per chick, whereas the others were inoculated with an equal amount of dilution (0.5 mL). The Eimeria challenge induced a higher fecal oocyst output on d 18, a lower duodenum Occludin expression level on d 28, a lower serum catalase level, and a higher cook loss and protein loss in thigh muscle on d 42. The anticoccidial diet lowered fecal Eimeria output and increased d 1 to 42 BW gain as compared to the control diet. The clove oil treatment enhanced duodenum ZO-1 expression level in nonchallenged birds, increased BW gain from d 1 to 14 and breast yield on d 42. The oregano oil treatment enhanced ZO-1 expression of challenged birds, reduced feed intake from 15 to 28 d, and helped broilers gain more tender meat. For those Eimeria-challenged broilers, both clove and oregano oil treatments recovered drip loss in breast muscle. Our results suggested that Eimeria challenge in broiler early age could interrupt later serum antioxidant capacity and damage meat quality. The dietary supplementation of clove or oregano essential oils could improve broiler growth performance and partially relieve the coccidial damage in gut integrity and meat quality.
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Affiliation(s)
- L Zhang
- Key Laboratory of Animal Science of National Ethnic Affairs Commission of China, Chengdu 610041, PR China; College of Animal and Veterinary Sciences, Southwest Minzu University, Chengdu 610041, PR China
| | - X Wang
- Key Laboratory of Animal Science of National Ethnic Affairs Commission of China, Chengdu 610041, PR China; College of Animal and Veterinary Sciences, Southwest Minzu University, Chengdu 610041, PR China.
| | - S Huang
- Key Laboratory of Animal Science of National Ethnic Affairs Commission of China, Chengdu 610041, PR China; College of Animal and Veterinary Sciences, Southwest Minzu University, Chengdu 610041, PR China
| | - Y Huang
- Key Laboratory of Animal Science of National Ethnic Affairs Commission of China, Chengdu 610041, PR China; College of Animal and Veterinary Sciences, Southwest Minzu University, Chengdu 610041, PR China
| | - H Shi
- Key Laboratory of Animal Science of National Ethnic Affairs Commission of China, Chengdu 610041, PR China; College of Animal and Veterinary Sciences, Southwest Minzu University, Chengdu 610041, PR China
| | - X Bai
- Key Laboratory of Animal Science of National Ethnic Affairs Commission of China, Chengdu 610041, PR China; College of Animal and Veterinary Sciences, Southwest Minzu University, Chengdu 610041, PR China
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Munyaneza JP, Kim M, Cho E, Jang A, Choo HJ, Lee JH. Association of single-nucleotide polymorphisms in dual specificity phosphatase 8 and insulin-like growth factor 2 genes with inosine-5'-monophosphate, inosine, and hypoxanthine contents in chickens. Anim Biosci 2023; 36:1357-1366. [PMID: 37402464 PMCID: PMC10472161 DOI: 10.5713/ab.23.0080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 04/21/2023] [Accepted: 05/22/2023] [Indexed: 07/06/2023] Open
Abstract
OBJECTIVE This study aimed to identify the single-nucleotide polymorphisms (SNPs) in the dual-specificity phosphatase 8 (DUSP8) and insulin-like growth factor 2 (IGF2) genes and to explore their effects on inosine-5'-monophosphate (IMP), inosine, and hypoxanthine contents in Korean native chicken -red-brown line (KNC-R Line). METHODS A total sample of 284 (males, n = 127; females n = 157) and 230 (males, n = 106; females, n = 124) aged of 10 weeks old KNC-R line was used for genotyping of DUSP8 and IGF2 genes, respectively. One SNP (rs313443014 C>T) in DUSP8 gene and two SNPs (rs315806609A/G and rs313810945T/C) in IGF2 gene were used for genotyping by polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) and KASP methods, respectively. The Two-way analysis of variance of the R program was used to associate DUSP8 and IGF2 genotypes with nucleotide contents in KNC-R chickens. RESULTS The DUSP8 (rs313443014 C>T) was polymorphic in KNC-R line and showed three genotypes: CC, CT, and TT. The IGF2 gene (rs315806609A/G and rs313810945T/C) was also polymorphic and had three genotypes per SNP, including GG, AG, and AA for the SNP rs315806609A/G and genotypes: CC, CT, and TT for the SNP rs313810945T/C. Association resulted into a strong significant association (p<0.01) with IMP, inosine, and hypoxanthine. Moreover, the significant effect of sex (p<0.05) on nucleotide content was also observed. CONCLUSION The SNPs in the DUSP8 and IGF2 genes might be used as genetic markers in the selection and production of chickens with highly flavored meat.
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Affiliation(s)
- Jean Pierre Munyaneza
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134,
Korea
| | - Minjun Kim
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134,
Korea
| | - Eunjin Cho
- Department of Bio-AI Convergence, Chungnam National University, Daejeon 34134,
Korea
| | - Aera Jang
- Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341,
Korea
| | - Hyo Jun Choo
- Poultry Research Institute, National Institute of Animal Science, Pyeongchang 25342,
Korea
| | - Jun Heon Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134,
Korea
- Department of Bio-AI Convergence, Chungnam National University, Daejeon 34134,
Korea
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Hayat MN, Kumar P, Sazili AQ. Are spiritual, ethical, and eating qualities of poultry meat influenced by current and frequency during electrical water bath stunning? Poult Sci 2023; 102:102838. [PMID: 37392488 PMCID: PMC10336690 DOI: 10.1016/j.psj.2023.102838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 05/28/2023] [Accepted: 05/31/2023] [Indexed: 07/03/2023] Open
Abstract
With the continuous rise of Muslim and Jewish populations and their increasing preference for ritually slaughtered poultry meat, the industry is forced to redefine its existing product-centric quality standard toward a new consumer-centric dimension of quality. The new dimension is mainly attributed to ensuring animal welfare and ethical treatment (ethical quality), spiritual quality (such as halal status, cleanliness), and eating quality standards set by religion. To meet consumer quality requirements while maintaining high production performance, the industry has incorporated newer technologies that are compatible with religious regulations such as stunning methods like electrical water bath stunning. However, the introduction of new techniques such as electrical water bath stunning has been met with mixed reactions. Some religious scholars have banned the use of any stunning methods in religious slaughter, as halal status is believed to be compromised in cases where birds have been stunned to death before slaughter. Nevertheless, some studies have shown the positive side of the electrical water bath stunning procedure in terms of preserving eating, ethical, and spiritual quality. Therefore, the present study aims to critically analyze the application of various aspects of electrical water bath stunning such as current intensity and frequency on various quality attributes, namely, ethical, spiritual, and eating quality of poultry meat.
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Affiliation(s)
- Muhammad Nizam Hayat
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Pavan Kumar
- Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Awis Qurni Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
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Guo X, Zhang H, Wang H, He XX, Wang JX, Wei W, Liu M, Xu JM, Liu YN, Jiang RS. Identification of Key Modules and Hub Genes Involved in Regulating the Color of Chicken Breast Meat Using WGCNA. Animals (Basel) 2023; 13:2356. [PMID: 37508133 PMCID: PMC10376702 DOI: 10.3390/ani13142356] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 07/12/2023] [Accepted: 07/18/2023] [Indexed: 07/30/2023] Open
Abstract
Meat color is one of the most important economic traits in chickens. However, the gene network and regulatory mechanisms contributing to meat color traits in chickens remain largely unknown. In the present study, we performed weighted gene co-expression network analysis (WGCNA) based on RNA-Seq datasets of 16 pectoralis major muscle samples from two yellow-feather chicken breeds to identify the modules and hub genes related to meat color in chickens. A total of 18,821 genes were used to construct the weighted gene co-expression network, and 29 co-expression gene modules were identified. Among these modules, five modules including blue, brown, steel blue, paleturquoise and orange modules were found to be significantly correlated with meat color traits. Furthermore, several genes within the association module involved in the regulation of mitochondrial activity (e.g., ATP5L, UQCR10 and COX7C) and lipid oxidation (e.g., CAV3, RBP4A and APOH) were identified as hub genes that may play a crucial role in the regulation of meat color. These results provide valuable information to improve our understanding of gene expression and regulation in relation to meat color traits and contribute to future molecular breeding for improving meat color in chickens.
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Affiliation(s)
- Xing Guo
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Hong Zhang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Hao Wang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xin-Xin He
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Jiang-Xian Wang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Wei Wei
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Meng Liu
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Jin-Mei Xu
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Ya-Nan Liu
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Run-Shen Jiang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
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Bhawana I, Malik A, Raposo A, Singh S, Yadav S, Zandonadi RP, Lho LH, Han H, Thakur N. Physico-chemical, sensory, and microbiological quality of raw chicken meat: an exploratory study in the Hisar city of Haryana, India. Front Nutr 2023; 10:1184005. [PMID: 37533575 PMCID: PMC10391170 DOI: 10.3389/fnut.2023.1184005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Accepted: 06/27/2023] [Indexed: 08/04/2023] Open
Abstract
A survey was conducted in Hisar, located in Haryana, India, to assess the quality of raw chicken meat. To ensure comprehensive coverage, healthy broiler chickens were obtained from various meat retail outlets in Hisar city, encompassing the majority of such establishments. Additionally, a sample of control chickens was obtained from the Livestock Farm, College of Veterinary Sciences, Lala Lajpat Rai University of Veterinary and Animal Sciences (LUVAS), Hisar, Haryana, India. The raw chicken meat was grouped into two categories, breast cut and thigh cut. The breast muscles, which include pectoralis major and pectoralis minor, and the thigh muscles, which include the abductor muscles, were chosen as the samples for proximate analysis, which included physico-chemical, sensory, and microbiological analyses of raw chicken meat. The analysis of the raw meat in the laboratory revealed inconsistent variations between the control and retail samples in terms of parameters, such as proximate composition, pH, the water-holding capacity (WHC), thiobarbituric acid (TBA), instrumental color analysis, and sensory evaluation. The moisture content of the control breast sample was significantly higher (p < 0.05) than that of the samples from shops 2, 3, and 5. However, it was statistically similar to that of the samples from shops 1, 4, and 6. The total plate and psychrotrophic counts of the control thigh sample were significantly lower than those of the samples from shops 3, 4, 5, and 6. Among the thigh pH values, the samples from shops 1, 2, 5, and 6 had significantly higher pH values than the control sample. The variations in the various parameters were multifactorial and established the superiority of birds slaughtered under laboratory conditions and grown in university farms compared to the raw chicken meat available in retail outlets in Hisar city.
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Affiliation(s)
- Indora Bhawana
- Department of Livestock Products Technology, College of Veterinary Sciences, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India
| | - Ashok Malik
- Department of Livestock Products Technology, College of Veterinary Sciences, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Lisboa, Portugal
| | - Shubha Singh
- Department of Livestock Products Technology, College of Veterinary Sciences, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India
| | - Sanjay Yadav
- Department of Livestock Products Technology, College of Veterinary Sciences, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India
| | - Renata Puppin Zandonadi
- University of Brasília, Faculty of Health Sciences, Nutrition Department, Campus Universitário Darcy Ribeiro, Brasília, Brazil
| | - Linda Heejung Lho
- College of Business Division of Tourism and Hotel Management, Cheongju University, Cheongju-si, South Korea
| | - Heesup Han
- College of Hospitality and Tourism Management, Sejong University, Seoul, South Korea
| | - Neha Thakur
- Department of Livestock Products Technology, College of Veterinary Sciences, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India
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Abdelrahman MM, Al-Baadani HH, Qaid MM, Al-Garadi MA, Suliman GM, Alobre MM, Al-Mufarrej SI. Using Natural Zeolite as a Feed Additive in Broilers' Diets for Enhancing Growth Performance, Carcass Characteristics, and Meat Quality Traits. Life (Basel) 2023; 13:1548. [PMID: 37511923 PMCID: PMC10382045 DOI: 10.3390/life13071548] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 05/05/2023] [Accepted: 05/16/2023] [Indexed: 07/30/2023] Open
Abstract
BACKGROUND Using natural zeolites as a food additive in poultry diets offers an intriguing perspective. The objective of this study was to investigate the effects of zeolite addition and particle size on broiler performance, carcass characteristics, meat quality, moisture of excreta and litter, and intestinal measurements during 35 days. METHODS A total of 560 1-day-old female Ross-308 broilers were divided into five treatment levels (0, 5, 10, 15, and 20 g zeolite/kg diet) (n = 16 replicates/treatment, n = 8 replicates /particle size of each treatment). Performance was calculated weekly. Carcass characteristics, meat quality, small intestine (SI) measurements, litter pH, and moisture content were determined on day 35. RESULTS Litter pH, breast redness, cooking loss, chewiness, total weight, and SI length were all affected by zeolite treatments (p < 0.05). Particle size had an impact on the gastric pH and texture analysis. Their interaction had an effect on color redness, litter pH, and cooking loss. Performance was unaffected by either the main or interaction effects. CONCLUSION Zeolite as a feed additive may be useful in broiler diets, particularly large particles. The performance and production efficiency factor improved numerically (p > 0.05) with increasing zeolite doses up to 10 g zeolite/kg diet.
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Affiliation(s)
- Mutassim M Abdelrahman
- Animal Production Department, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Hani H Al-Baadani
- Animal Production Department, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Mohammed M Qaid
- Animal Production Department, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Maged A Al-Garadi
- Animal Production Department, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Gamaleldin M Suliman
- Animal Production Department, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Mohsen M Alobre
- Animal Production Department, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Saud I Al-Mufarrej
- Animal Production Department, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia
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Al-Harthi MA, Attia YA, Elgandy MF, Bovera F. The effects of Moringa peregrina seed meal, autoclaving, and/or exogenous enzyme cocktail on performance, carcass traits, meat quality, and blood lipids of broilers. Front Vet Sci 2023; 10:1158468. [PMID: 37476825 PMCID: PMC10354260 DOI: 10.3389/fvets.2023.1158468] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Accepted: 04/11/2023] [Indexed: 07/22/2023] Open
Abstract
The effects of Moringa peregrina seed meal (MPSM), autoclaving, and/or enzyme cocktail addition on performance, profitability, carcass traits, meat quality, and blood lipids of broilers between 1 and 35 d of age were investigated. Seven experimental diets were employed: the control 0% MPSM, 10% raw MPSM, 10% autoclaved MPSM (at a temperature of 120°C and 1 kg/cm2 pressure for 30 min), 10% raw MPSM supplemented with enzymes at 0.1 or 0.2 g/kg feed, and 10% autoclaved MPSM supplemented with the same previous enzymes and doses. Each diet was fed to 8 replicates with 5 broilers in each. At the end of the experiment, 3 broilers from each replicate were randomLy chosen to determine carcass traits, meat quality, and blood lipids. Findings at 35 d of age indicated that all 10% raw MPSM treatments with or without enzymes addition impaired growth, feed conversion (FCR), and profitability (p < 0.05), but increased feed intake (p < 0.05) and did not affect mortality when compared with the control group. The 10% autoclaved MPSM treatments with or without enzymes addition increased feed intake (p < 0.05) when compared with the control group, inducing growth equal to the control group (p > 0.05), and improving FCR and profitability. Enzymes addition to raw MPSM did not produce positive effects (p < 0.05), and no additive effect was observed when autoclaving and enzymes addition were combined (p > 0.05) as compared to the autoclaving group. Carcass traits, meat quality, and blood lipids were not significantly affected by MPSM, autoclaving, and enzymes addition. However, intestine, cecum, and gizzard percentages increased (p < 0.05) with all 10% raw MPSM treatments, while all 10% autoclaved MPSM treatments could return these values (p > 0.05) to the control group, except with gizzard, which exhibited less improvement. Additionally, all autoclaved groups had lower meat pH measured 24 h postmortem (p <0.05) compared to the control group. In conclusion, autoclaved MPSM can be included in broilers' diets at a 10% level without negative effects on performance, carcass traits, meat quality, and blood lipids. This indicates that autoclaving alone is adequate.
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Affiliation(s)
- Mohammed A. Al-Harthi
- Department of Agriculture, Faculty of Environmental Sciences, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Youssef A. Attia
- Department of Agriculture, Faculty of Environmental Sciences, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Mohamed F. Elgandy
- Department of Agriculture, Faculty of Environmental Sciences, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Fulvia Bovera
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, Napoli, Italy
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Eglite S, Ilgaza A, Mancevica L, Zolovs M. The Effects of Lactobacillus farciminis and Lactobacillus rhamnosus on Growth, Blood Biochemical, and Meat Quality Indicators of Specific Pathogen-Free Broiler Chickens. Vet Med Int 2023; 2023:6297068. [PMID: 37441461 PMCID: PMC10335876 DOI: 10.1155/2023/6297068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 05/31/2023] [Accepted: 06/23/2023] [Indexed: 07/15/2023] Open
Abstract
The aim of our study was to evaluate the effects of Lactobacillus farciminis and Lactobacillus rhamnosus on live weight gain, feed consumption indicators, and some metabolic blood biochemical and meat quality indicators of specific pathogen-free Ross 308 broiler chickens. We carried out the study in three trials and included a total of 780 unsexed Ross 308 chickens, which we randomly divided into two groups: the control group (Con, n = 390, basal diet) and the probiotic group (ProL, n = 390, basal diet + a powder consisting of L. farciminis and L. rhamnosus 4 g/10 kg of feed). We raised broilers until day 35. We determined the amount of feed consumed, the average daily weight gain, the feed conversion ratio, the average daily feed intake, and the cumulative feed intake once a week. We collected blood samples from 45 broilers from each group at the end of the study. In addition, we slaughtered 30 broilers from each group by cervical dislocation to obtain a breast muscle sample (without skin) to determine meat quality in these chickens (cholesterol and unsaturated, omega-3, omega-6, omega-9, and saturated fatty acids). Feeding a probiotic mixture containing L. farciminis and L. rhamnosus did not significantly affect the growth and feed intake indicators. Feeding these probiotics significantly lowered the blood serum cholesterol levels but did not provide the expected reduction in meat cholesterol levels. However, feeding a probiotic mixture increased the levels of polyunsaturated fatty acids (omega-3 and omega-6 fatty acids) in the breast meat and decreased saturated fatty acids. To better explain the effect of the combination of lactic acid bacteria (L. farciminis and L. rhamnosus) on the growth and development of broiler chickens in our study, histological and immunohistochemical examinations should be performed.
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Affiliation(s)
- Sabine Eglite
- Preclinical Institute, Faculty of Veterinary Medicine, Latvia University of Life Sciences and Technologies, K. Helmana Street 8, Jelgava, LV 3004, Latvia
| | - Aija Ilgaza
- Preclinical Institute, Faculty of Veterinary Medicine, Latvia University of Life Sciences and Technologies, K. Helmana Street 8, Jelgava, LV 3004, Latvia
| | - Lauma Mancevica
- Preclinical Institute, Faculty of Veterinary Medicine, Latvia University of Life Sciences and Technologies, K. Helmana Street 8, Jelgava, LV 3004, Latvia
| | - Maksims Zolovs
- Statistics Unit, Riga Stradins University, Balozu Street 14, Riga, LV 1007, Latvia
- Department of Biosystematics, Institute of Life Sciences and Technology, Daugavpils University, Parades Street 1a, Daugavpils, LV 5401, Latvia
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Konkol D, Jonuzi E, Popiela E, Sierżant K, Korzeniowska M, Leicht K, Gumowski M, Krasowska A, Łukaszewicz M, Korczyński M. Influence of solid state fermentation with Bacillus subtilis 67 strain on the nutritional value of rapeseed meal and its effects on performance and meat quality of broiler chickens. Poult Sci 2023; 102:102742. [PMID: 37209655 PMCID: PMC10208876 DOI: 10.1016/j.psj.2023.102742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 04/16/2023] [Accepted: 04/18/2023] [Indexed: 05/22/2023] Open
Abstract
The study aimed to evaluate the influence of solid-state fermentation on the nutritional value and enzymatic activity of rapeseed meal and its effects on the performance of broiler chickens and meat quality, including physicochemical properties (proximate analysis, pH, water holding capacity), antioxidant capabilities, dipeptide composition of the meat and sensory traits. Three dietary treatments were evaluated using broiler chickens: a control without incorporation of rapeseed meal; a second treatment with the incorporation of 3% unfermented rapeseed meal; and a third with the incorporation of 3% rapeseed meal fermented with Bacillus subtilis 67. The study showed that fermented compared to unfermented rapeseed meal was characterized by a significantly higher content of dry matter, crude ash, crude fat and metabolic energy (P < 0.05), and a significantly lower content of crude fiber and glucosinolates (P < 0.05). The B. subtilis 67 strain shows cellulolytic and xylulolytic activity. Fermented rapeseed meal has a positive effect on body weight of birds, daily gain, and European Production Efficiency Factor (P < 0.05). Both rapeseed meal treatments significantly reduced the pH of leg muscles and the water-holding capacity of breast muscles (P < 0.05). The fermented meal had a negative impact on some sensory parameters of poultry meat. There was no significant influence of fermented rapeseed meal on the composition of dipeptides in poultry meat and its antioxidant status.
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Affiliation(s)
- Damian Konkol
- Department of Animal Nutrition and Feed Science, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland.
| | - Emir Jonuzi
- Department of Chemistry, Faculty of Natural Sciences and Mathematics, University of Tetova, 1200 Tetovo, North Macedonia
| | - Ewa Popiela
- Department of Environment Hygiene and Animal Welfare, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland
| | - Kamil Sierżant
- Department of Animal Nutrition and Feed Science, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland
| | - Katarzyna Leicht
- Department of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland
| | - Marcin Gumowski
- Department of Animal Nutrition and Feed Science, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland
| | - Anna Krasowska
- Department of Biotransformation, University of Wroclaw, 50-383 Wroclaw, Poland
| | - Marcin Łukaszewicz
- Department of Biotransformation, University of Wroclaw, 50-383 Wroclaw, Poland
| | - Mariusz Korczyński
- Department of Animal Nutrition and Feed Science, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland
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He Y, Zhang C, Zheng Y, Xiong H, Ai C, Cao H, Xiao J, El-Seedi H, Chen L, Teng H. Effects of blackberry polysaccharide on the quality improvement of boiled chicken breast. Food Chem X 2023; 18:100623. [PMID: 36935905 PMCID: PMC10020652 DOI: 10.1016/j.fochx.2023.100623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 01/18/2023] [Accepted: 02/28/2023] [Indexed: 03/07/2023] Open
Abstract
Blackberry polysaccharide was isolated from blackberry powder with 70% ethanol. The crude polysaccharide was composed of 95.44% glucose, 2.01% arabinose, 1.81% galactose and 0.74% glucuronic acid. Chicken breast meat was only marinated with different concentrations of the isolated blackberry polysaccharide (1 g/kg, 3 g/kg) for 24 h at a ratio of material to liquid of 1:3, and boiled at 80℃ for 1 h. The differences in texture, water distribution and volatile flavor components among different groups (adding 0,1,3 g/kg blackberry polysaccharide) were investigated. The results showed that the addition of blackberry polysaccharide could significantly improve the hardness of chicken breast, the transformation of free water to bound water, the overall flavor characteristics of the control group and the addition of different concentrations of blackberry polysaccharide were significantly different, and the concentration of volatile flavor substances in boiled chicken breast was reduced.
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Affiliation(s)
- Yuanju He
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Chang Zhang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Yimei Zheng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Huaxing Xiong
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Chao Ai
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Hui Cao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Jianbo Xiao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Hesham El-Seedi
- Pharmacognosy Group, Department of Medicinal Chemistry, Uppsala University, Biomedical Centre, Box 574, 751 23 Uppsala, Sweden
| | - Lei Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
- Corresponding authors.
| | - Hui Teng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
- Corresponding authors.
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Al-Baadani HH, Alhotan RA, Azzam MM, Suliman GM, Alharthi AS, Fazea EH, Alhidary IA. Effects of Gum Arabic ( Acacia senegal) Powder on Characteristics of Carcass and Breast Meat Quality Parameters in Male Broiler Chickens. Foods 2023; 12:2526. [PMID: 37444264 DOI: 10.3390/foods12132526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Revised: 06/20/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
Gum Arabic, one of the soluble fibers, is considered a source of natural prebiotics that can be fermented by the activity of the intestinal microbiota and, therefore, may have a positive effect on the performance, carcass characteristics, and meat quality of broilers. Therefore, the objective of this study was to investigate the effects of gum Arabic on performance, carcass characteristics, physicochemical properties, and quality of broiler breast meat. Six dietary treatments (T1-T5) with a basal diet (CON) containing 0.12%, 0.25%, 0.5%, 0.75%, and 1.0% gum Arabic, respectively. A total of 432 one-day-old male broiler chickens were conducted for 35 days. Performance and carcass characteristics, as well as physical, qualitative, and chemical indicators of breast meat, were evaluated. The results showed that the treatments improved overall performance (p < 0.05), such as body weight, weight gain, feed conversion ratio, and performance index, except for feed intake, which was lower at T1, T2, and T5 than at CON. Carcass characteristics, body components, and breast meat color or initial pH were not affected by dietary treatments (p > 0.05), but ultimate pH (T1 and T2) and color lightness were comparatively lower, and color change (T2-T3) was comparatively higher. Cooking water loss (T2-T4) and shear force (T1-T5) were higher in the treatments. Cohesiveness and resilience were higher in T2, while gumminess and chewiness were lower in T4 and T5. T1 breast meat had higher crude protein content and lower crude fat content, but the other chemical compositions were not affected by the treatments. Some fatty acids in the breast meat were more affected by treatments compared to CON. In conclusion, the present findings showed that gum Arabic (0.12% to 0.75%) has favorable effects on growth performance and some quality indicators of breast meat (such as cooking water loss, shear force, protein, and fat content), especially at the level of 0.12% with no alterations on the carcass characteristics and body components or physical indicators of breast meat.
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Affiliation(s)
- Hani H Al-Baadani
- Department of Animal Production, College of Food and Agriculture Science, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Rashed A Alhotan
- Department of Animal Production, College of Food and Agriculture Science, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Mahmoud M Azzam
- Department of Animal Production, College of Food and Agriculture Science, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Gamaleldin M Suliman
- Department of Animal Production, College of Food and Agriculture Science, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Abdulrahman S Alharthi
- Department of Animal Production, College of Food and Agriculture Science, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Esam H Fazea
- Department of Animal Production, College of Food and Agriculture Science, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Ibrahim A Alhidary
- Department of Animal Production, College of Food and Agriculture Science, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
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Prakoso FAH, Indiarto R, Utama GL. Edible Film Casting Techniques and Materials and Their Utilization for Meat-Based Product Packaging. Polymers (Basel) 2023; 15:2800. [PMID: 37447446 DOI: 10.3390/polym15132800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 06/21/2023] [Accepted: 06/22/2023] [Indexed: 07/15/2023] Open
Abstract
According to a profusion of academic studies on the use of organic materials or biopolymers as key components, the current trajectory of food packaging techniques is showing a positive inclination. Notably, one such biopolymer that has attracted much attention is edible film. The biopolymers that have been stated as constitutive components are composed of polysaccharides, lipids, proteins, or a combination of these, which work together to reinforce one another's properties and create homogenous mixtures. An edible film provides a clear, thin layer that encases foodstuffs, including their packaging. The production and use of edible film have recently been the focus of much research in the field of food polymers. Extending the shelf life of food goods is the goal of this research. Given their great susceptibility to change brought on by outside forces or pollutants, which may result in oxidative rancidity, the proper storage of nutrient-dense food items, particularly meat products, deserves careful study. Many edible films have been found to contain active ingredients, such antimicrobials or antioxidants, that can successfully prevent the spoiling of meat products, a process that can happen in a short amount of time. Surprisingly, a number of scholarly examinations reveal that edible film may be cooked alongside meat because of its organic makeup. We hope that the use of edible film will lead to a more environmentally responsible method of food packaging than has previously been possible.
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Affiliation(s)
- Fauzi Atsani Harits Prakoso
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung Sumedang Km. 21 Jatinangor, Sumedang 45363, Indonesia
| | - Rossi Indiarto
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung Sumedang Km. 21 Jatinangor, Sumedang 45363, Indonesia
| | - Gemilang Lara Utama
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung Sumedang Km. 21 Jatinangor, Sumedang 45363, Indonesia
- Centre for Environment and Sustainability Science, Universitas Padjadjaran, Jalan Sekeloa Selatan I No. 1, Bandung 40134, Indonesia
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Ahsan U, Kuter E, Khan K, Raza I, Çalık A, Şahiner HS, Cengiz Ö. Effect of phased reduction of dietary digestible lysine density on growth performance, thigh meat, and biomechanical characteristics of tibia in broiler chickens. Trop Anim Health Prod 2023; 55:248. [PMID: 37351695 DOI: 10.1007/s11250-023-03660-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Accepted: 06/15/2023] [Indexed: 06/24/2023]
Abstract
In this study, growth performance, nutrient intake, thigh meat quality, fatty acid composition of thigh meat, and biomechanical characteristics of tibia of broiler chickens in response to phased restriction of dietary digestible lysine (dLys) were evaluated. A total of 180 male broiler chickens distributed to 3 experimental groups were fed control diets, 85% dLys diet in grower phase (GRO 85% dLys), or 85% dLys diets in grower and finisher phases (GRO-FIN 85% dLys). Feeding 85% dLys suppressed the feed intake that suppressed the growth performance, slaughter weight, and thigh weight of broiler chickens compared to control group (P < 0.05). Average daily dLys, Ca, and P intakes were suppressed in groups fed 85% dLys diets in comparison with control group (P < 0.05) due to the suppression of feed intake. While most fatty acid concentrations in thigh meat were not different among the groups, eicosanoic acid (C20:0) in thigh meat was greater in GRO-FIN 85% dLys group than control group (P = 0.002). Antioxidant status of thigh meat of broiler chickens was not affected by the phased restriction of dietary dLys compared to control group. Bone breaking strength and ultimate strength were greater in control group than 85% dLys groups (P < 0.05). In conclusion, phased dilution of dietary dLys to 85% of the required allowance yields weaker legs and tibia bones by suppressing the Ca and P intakes as a function of reduced feed intake in broiler chickens.
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Affiliation(s)
- Umair Ahsan
- Department of Plant and Animal Production, Burdur Vocational School of Food, Agriculture and Livestock, Burdur Mehmet Akif Ersoy University, Burdur, 15030, Turkey.
- Center for Agriculture, Livestock and Food Research, Burdur Mehmet Akif Ersoy University, Burdur, 15030, Turkey.
| | - Eren Kuter
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, Burdur, 15030, Turkey
| | - Komal Khan
- Department of Biosciences, University of Veterinary and Animal Sciences, Lahore, Jhang Campus, Jhang, 35200, Pakistan
| | - Ifrah Raza
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Aydın Adnan Menderes University, Işıklı, Aydın, 09016, Turkey
| | - Ali Çalık
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Ankara University, Dışkapı, Ankara, 06110, Turkey
| | - Hande Sultan Şahiner
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Aydın Adnan Menderes University, Işıklı, Aydın, 09016, Turkey
| | - Özcan Cengiz
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Aydın Adnan Menderes University, Işıklı, Aydın, 09016, Turkey
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Shinde SS, Sharma A, Vijay N. Decoding the fibromelanosis locus complex chromosomal rearrangement of black-bone chicken: genetic differentiation, selective sweeps and protein-coding changes in Kadaknath chicken. Front Genet 2023; 14:1180658. [PMID: 37424723 PMCID: PMC10325862 DOI: 10.3389/fgene.2023.1180658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Accepted: 06/05/2023] [Indexed: 07/11/2023] Open
Abstract
Black-bone chicken (BBC) meat is popular for its distinctive taste and texture. A complex chromosomal rearrangement at the fibromelanosis (Fm) locus on the 20th chromosome results in increased endothelin-3 (EDN3) gene expression and is responsible for melanin hyperpigmentation in BBC. We use public long-read sequencing data of the Silkie breed to resolve high-confidence haplotypes at the Fm locus spanning both Dup1 and Dup2 regions and establish that the Fm_2 scenario is correct of the three possible scenarios of the complex chromosomal rearrangement. The relationship between Chinese and Korean BBC breeds with Kadaknath native to India is underexplored. Our data from whole-genome re-sequencing establish that all BBC breeds, including Kadaknath, share the complex chromosomal rearrangement junctions at the fibromelanosis (Fm) locus. We also identify two Fm locus proximal regions (∼70 Kb and ∼300 Kb) with signatures of selection unique to Kadaknath. These regions harbor several genes with protein-coding changes, with the bactericidal/permeability-increasing-protein-like gene having two Kadaknath-specific changes within protein domains. Our results indicate that protein-coding changes in the bactericidal/permeability-increasing-protein-like gene hitchhiked with the Fm locus in Kadaknath due to close physical linkage. Identifying this Fm locus proximal selective sweep sheds light on the genetic distinctiveness of Kadaknath compared to other BBC.
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Affiliation(s)
| | | | - Nagarjun Vijay
- Computational Evolutionary Genomics Lab, Department of Biological Sciences, IISER Bhopal, Bhauri, Madhya Pradesh, India
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Sultana N, Islam R, Bhakta S, Saha John A, Islam Sinza S, Hashem MA. Role of Clove and Tulsi on broiler health and meat production. Saudi J Biol Sci 2023; 30:103654. [PMID: 37152300 PMCID: PMC10160581 DOI: 10.1016/j.sjbs.2023.103654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 03/20/2023] [Accepted: 04/09/2023] [Indexed: 05/09/2023] Open
Abstract
The role of Clove (Cv) and Tulsi (Ts) supplementation on broiler growth performance and gut health as an alternative to antibiotic growth promoters has already been established. Therefore, the objectives of this study were to investigate the role of Cv and Ts on the serum biochemical profile and meat quality traits in broilers. A total of sixty (60) one-day-old commercial broiler chicks were randomly allotted into four homogenous groups (15 birds per group). They were then fed Cv powder and Ts extract from day (d) 8 to d 28 with drinking water i.e. zero level of Cv or Ts (T0), 0.5% Cv + 2% Ts (T1), 1.0% Cv + 3% Ts (T2), 1.5% Cv + 4% Ts (T3). Blood and meat samples were collected on d 14, 21, and 28 to analyze the serum-biochemical profile and meat quality. Supplementation of Cv and Ts improved serum-biochemical profile by reducing total cholesterol and low-density lipoprotein levels in broilers. However, they did not affect the serum protein levels while the 0.5-1% Cv and 2-3% Ts supplemented groups had higher glucose levels on d 21. Production of breast and thigh meat increased with increased size, and density of myofibers while fed 0.5-1% Cv and 2-3% Ts. On the contrary, 1.5% Cv powder and 4% Ts extract supplementation improved thigh meat color, breast and thigh meat pH as well as the water-holding capacity. The current study findings suggest that Cv and Ts can be used in combination to improve broiler health, production, and meat quality.
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Affiliation(s)
- Nasrin Sultana
- Department of Anatomy and Histology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
- Corresponding author at: Department of Anatomy and Histology, Bangladesh Agricultural University, Bangladesh.
| | - Rafiqul Islam
- Department of Anatomy and Histology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Sonali Bhakta
- Department of Anatomy and Histology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Akash Saha John
- Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Sadia Islam Sinza
- Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Md. Abul Hashem
- Department of Animal Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
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70
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González-Blanco L, Sierra V, Diñeiro Y, Coto-Montes A, Oliván M. Role of the endoplasmic reticulum in the search for early biomarkers of meat quality. Meat Sci 2023; 203:109224. [PMID: 37253285 DOI: 10.1016/j.meatsci.2023.109224] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 04/25/2023] [Accepted: 05/17/2023] [Indexed: 06/01/2023]
Abstract
Defects in meat quality such as dark, firm and dry (DFD) beef have been related to high levels of oxidative stress that produce cellular alterations that may affect to the process of meat quality acquisition. Despite the important role of endoplasmic reticulum (ER) in the cellular response to oxidative stress, its function in the muscle-to-meat conversion process has not yet been studied. In this study, differences in muscular antioxidant defense and the unfolded protein response (UPR) of the ER in CONTROL (normal pH24) and dark, firm, and dry (DFD, pH24 ≥ 6.2) beef at 24 h post-mortem were analyzed to understand the changes in the muscle-to-meat conversion process related to meat quality defects. DFD meat showed poor quality, lower antioxidant activity (P < 0.05) and higher UPR activation (P < 0.05), which indicates higher oxidative stress what could partly explain the occurrence of meat quality defects. Therefore, the biomarkers of these cellular processes (IRE1α, ATF6α, and p-eIF2α) are putative biomarkers of meat quality.
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Affiliation(s)
- Laura González-Blanco
- Área de Sistemas de Producción Animal, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Ctra. AS-267, PK 19, 33300 Villaviciosa, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Av. del Hospital Universitario, s/n, 33011 Oviedo, Spain.
| | - Verónica Sierra
- Área de Sistemas de Producción Animal, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Ctra. AS-267, PK 19, 33300 Villaviciosa, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Av. del Hospital Universitario, s/n, 33011 Oviedo, Spain.
| | - Yolanda Diñeiro
- Área de Sistemas de Producción Animal, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Ctra. AS-267, PK 19, 33300 Villaviciosa, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Av. del Hospital Universitario, s/n, 33011 Oviedo, Spain.
| | - Ana Coto-Montes
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Av. del Hospital Universitario, s/n, 33011 Oviedo, Spain; Department of Morphology and Cell Biology, Faculty of Medicine, University of Oviedo, Av. Julián Clavería, 6, 33006 Oviedo, Spain.
| | - Mamen Oliván
- Área de Sistemas de Producción Animal, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Ctra. AS-267, PK 19, 33300 Villaviciosa, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Av. del Hospital Universitario, s/n, 33011 Oviedo, Spain.
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Tian S, Tang W, Zhong Z, Wang Z, Xie X, Liu H, Chen F, Liu J, Han Y, Qin Y, Tan Z, Xiao Q. Identification of Runs of Homozygosity Islands and Functional Variants in Wenchang Chicken. Animals (Basel) 2023; 13:ani13101645. [PMID: 37238076 DOI: 10.3390/ani13101645] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 05/11/2023] [Accepted: 05/13/2023] [Indexed: 05/28/2023] Open
Abstract
Wenchang chickens, a native breed in the Hainan province of China, are famous for their meat quality and adaptability to tropical conditions. For effective management and conservation, in the present study, we systematically investigated the characteristics of genetic variations and runs of homozygosity (ROH) along the genome using re-sequenced whole-genome sequencing data from 235 Wenchang chickens. A total of 16,511,769 single nucleotide polymorphisms (SNPs) and 53,506 ROH segments were identified in all individuals, and the ROH of Wenchang chicken were mainly composed of short segments (0-1 megabases (Mb)). On average, 5.664% of the genome was located in ROH segments across the Wenchang chicken samples. According to several parameters, the genetic diversity of the Wenchang chicken was relatively high. The average inbreeding coefficient of Wenchang chickens based on FHOM, FGRM, and FROH was 0.060 ± 0.014, 0.561 ± 0.020, and 0.0566 ± 0.01, respectively. A total of 19 ROH islands containing 393 genes were detected on 9 different autosomes. Some of these genes were putatively associated with growth performance (AMY1a), stress resistance (THEMIS2, PIK3C2B), meat traits (MBTPS1, DLK1, and EPS8L2), and fat deposition (LANCL2, PPARγ). These findings provide a better understanding of the degree of inbreeding in Wenchang chickens and the hereditary basis of the characteristics shaped under selection. These results are valuable for the future breeding, conservation, and utilization of Wenchang and other chicken breeds.
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Affiliation(s)
- Shuaishuai Tian
- Hainan Key Laboratory of Tropical Animal Reproduction & Breeding and Epidemic Disease Research, College of Animal Science and Technology, Hainan University, Haikou 570228, China
| | - Wendan Tang
- Hainan Key Laboratory of Tropical Animal Reproduction & Breeding and Epidemic Disease Research, College of Animal Science and Technology, Hainan University, Haikou 570228, China
| | - Ziqi Zhong
- Hainan Key Laboratory of Tropical Animal Reproduction & Breeding and Epidemic Disease Research, College of Animal Science and Technology, Hainan University, Haikou 570228, China
| | - Ziyi Wang
- Hainan Key Laboratory of Tropical Animal Reproduction & Breeding and Epidemic Disease Research, College of Animal Science and Technology, Hainan University, Haikou 570228, China
| | - Xinfeng Xie
- Hainan Key Laboratory of Tropical Animal Reproduction & Breeding and Epidemic Disease Research, College of Animal Science and Technology, Hainan University, Haikou 570228, China
| | - Hong Liu
- Hainan Key Laboratory of Tropical Animal Reproduction & Breeding and Epidemic Disease Research, College of Animal Science and Technology, Hainan University, Haikou 570228, China
| | - Fuwen Chen
- Hainan Key Laboratory of Tropical Animal Reproduction & Breeding and Epidemic Disease Research, College of Animal Science and Technology, Hainan University, Haikou 570228, China
| | - Jiaxin Liu
- Hainan Key Laboratory of Tropical Animal Reproduction & Breeding and Epidemic Disease Research, College of Animal Science and Technology, Hainan University, Haikou 570228, China
| | - Yuxin Han
- Hainan Key Laboratory of Tropical Animal Reproduction & Breeding and Epidemic Disease Research, College of Animal Science and Technology, Hainan University, Haikou 570228, China
| | - Yao Qin
- Hainan Key Laboratory of Tropical Animal Reproduction & Breeding and Epidemic Disease Research, College of Animal Science and Technology, Hainan University, Haikou 570228, China
| | - Zhen Tan
- Hainan Key Laboratory of Tropical Animal Reproduction & Breeding and Epidemic Disease Research, College of Animal Science and Technology, Hainan University, Haikou 570228, China
| | - Qian Xiao
- Hainan Key Laboratory of Tropical Animal Reproduction & Breeding and Epidemic Disease Research, College of Animal Science and Technology, Hainan University, Haikou 570228, China
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72
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Azizi MN, Loh TC, Foo HL, Akit H, Izuddin WI, Yohanna D. Brown and Green Seaweed Antioxidant Properties and Effects on Blood Plasma Antioxidant Enzyme Activities, Hepatic Antioxidant Genes Expression, Blood Plasma Lipid Profile, and Meat Quality in Broiler Chickens. Animals (Basel) 2023; 13:ani13101582. [PMID: 37238013 DOI: 10.3390/ani13101582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2023] [Revised: 05/02/2023] [Accepted: 05/02/2023] [Indexed: 05/28/2023] Open
Abstract
The study was designed to analyze the effects of brown seaweed (BS) and green seaweed (GS) on blood plasma antioxidant enzyme activities, hepatic antioxidant genes expression, blood plasma lipid profile, breast meat quality, and chemical composition in broiler chickens. The dietary treatment groups contained basal diet [negative control (NC)], basal diet + vitamin E (100 mg/kg feed) [positive control (PC)], basal diet + 0.25, 0.50, 0.75, 1, and 1.25% BS and GS supplements separately. The findings showed that both BS and GS exhibited remarkable antioxidant activity. In contrast, the maximum antioxidant activity was recorded by BS (55.19%), which was significantly higher than the GS (25.74%). Results showed that various levels of BS and GS had no significant effects on broiler blood plasma catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GPx) enzyme activities. The hepatic superoxide dismutase 1 (SOD1) gene mRNA expression was significantly higher for birds fed 0.50% and 0.75% BS. Regarding the plasma lipid profile, the total cholesterol (TC) and high-density lipoprotein (HDL) levels were higher (p < 0.05) for birds fed 0.75 and 1% BS compared to the negative and positive control groups. The findings showed that different levels of BS and GS had significantly higher breast meat crude protein (CP) content.
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Affiliation(s)
- Mohammad Naeem Azizi
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, UPM Serdang, Seri Kembangan 43400, Selangor, Malaysia
- Department of Pre-Clinic, Faculty of Veterinary Science, Afghanistan National Agricultural Sciences and Technology University, ANASTU, Kandahar 3801, Afghanistan
| | - Teck Chwen Loh
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, UPM Serdang, Seri Kembangan 43400, Selangor, Malaysia
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, UPM Serdang, Seri Kembangan 43400, Selangor, Malaysia
| | - Hooi Ling Foo
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Science, Universiti Putra Malaysia, UPM Serdang, Seri Kembangan 43400, Selangor, Malaysia
- Institute of Bioscience, Universiti Putra Malaysia, UPM Serdang, Seri Kembangan 43400, Selangor, Malaysia
| | - Henny Akit
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, UPM Serdang, Seri Kembangan 43400, Selangor, Malaysia
| | - Wan Ibrahim Izuddin
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, UPM Serdang, Seri Kembangan 43400, Selangor, Malaysia
| | - Danladi Yohanna
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, UPM Serdang, Seri Kembangan 43400, Selangor, Malaysia
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73
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Sugiharto S. The effect of using fruit peel on broiler growth and health. Vet World 2023; 16:987-1000. [PMID: 37576753 PMCID: PMC10420714 DOI: 10.14202/vetworld.2023.987-1000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Accepted: 04/10/2023] [Indexed: 08/15/2023] Open
Abstract
To ensure the long-term viability of broiler farming, producers must address a number of issues, including rising feed costs, a ban on antibiotic growth promoters, and growing consumer awareness of chemical residues in broiler chicken meat. Fruit peel is a waste with no commercial value, but due to its high nutritional content, particularly in terms of energy, it has the potential to be used as an alternative feed source for broiler chicks. Fruit peel also contains a number of nutraceutical compounds that have the potential to be added to feed or used as natural supplements for broiler chickens due to their antibacterial, antioxidant, and immunostimulant properties. Fruit peels have high fiber content and antinutritional and toxic components that may interfere with broiler digestion and physiological function, so they should be used cautiously in broiler production. Various processes, including fermentation, extraction, distillation, and combining with other active components, such as enzymes, may be used to optimize the use of fruit peels in broiler production. This review examines the use of fruit peel and its effects on broiler growth and health.
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Affiliation(s)
- Sugiharto Sugiharto
- Department of Animal Science, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Semarang, Central Java, Indonesia
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74
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Kasperek K, Drabik K, Sofińska-Chmiel W, Karwowska M, Zięba G, Batkowska J. The sex impact on the technological and chemical characteristics of meat derived from the Polish native chicken breed. Sci Rep 2023; 13:6525. [PMID: 37085542 PMCID: PMC10121674 DOI: 10.1038/s41598-023-33430-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Accepted: 04/12/2023] [Indexed: 04/23/2023] Open
Abstract
The aim of the study was to evaluate the birds' sex as well as the caponisation influence on the technological traits of obtained meat, fatty acids profile as well as main chemical compounds distribution. In this study, 40 hens, roosters and green-legged partridge capons each were used (4 replications each). At 24 weeks of age, 2 birds from each replication subgroup were selected and slaughtered. During dissection analysis, pectoral and femoral muscles were sampled. Acidity, colour, tenderness, water holding capacity, drip and cooking loss were determined in the obtained material. The fatty acid profile of the meat was also determined, as well as the distribution of components in the pressed meat samples using FTIR spectroscopy. Statistically significant differences in the colour lightness index (L*) of the breast muscles were recorded, with cockerel meat being the darkest and capon meat the lightest. The greatest natural water loss was recorded in the hens' pectoral muscle; cooking loss was also the greatest in these samples. Roosters showed significantly the lowest content of monounsaturated fatty acids, at the same time the highest proportion of the n3 fatty acids group was found in capons. Irrespective of muscle, meat from roosters showed the highest susceptibility to oxidation (PI index). The variation in the chemical composition of the meat was confirmed by FTIR mapping.
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Affiliation(s)
- Kornel Kasperek
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950, Lublin, Poland
| | - Kamil Drabik
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950, Lublin, Poland
| | - Weronika Sofińska-Chmiel
- Analytical Laboratory, Institute of Chemical Sciences, Faculty of Chemistry, Maria Curie Skłodowska University, 3 Maria Curie Skłodowska Sq., 20-031, Lublin, Poland
| | - Małgorzata Karwowska
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, 8 Skromna St., 20-704, Lublin, Poland
| | - Grzegorz Zięba
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950, Lublin, Poland
| | - Justyna Batkowska
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950, Lublin, Poland.
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75
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Choi J, Kong B, Bowker BC, Zhuang H, Kim WK. Nutritional Strategies to Improve Meat Quality and Composition in the Challenging Conditions of Broiler Production: A Review. Animals (Basel) 2023; 13:ani13081386. [PMID: 37106949 PMCID: PMC10135100 DOI: 10.3390/ani13081386] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 04/14/2023] [Accepted: 04/16/2023] [Indexed: 04/29/2023] Open
Abstract
Poultry meat is becoming one of the most important animal protein sources for human beings in terms of health benefits, cost, and production efficiency. Effective genetic selection and nutritional programs have dramatically increased meat yield and broiler production efficiency. However, modern practices in broiler production result in unfavorable meat quality and body composition due to a diverse range of challenging conditions, including bacterial and parasitic infection, heat stress, and the consumption of mycotoxin and oxidized oils. Numerous studies have demonstrated that appropriate nutritional interventions have improved the meat quality and body composition of broiler chickens. Modulating nutritional composition [e.g., energy and crude protein (CP) levels] and amino acids (AA) levels has altered the meat quality and body composition of broiler chickens. The supplementation of bioactive compounds, such as vitamins, probiotics, prebiotics, exogenous enzymes, plant polyphenol compounds, and organic acids, has improved meat quality and changed the body composition of broiler chickens.
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Affiliation(s)
- Janghan Choi
- US National Poultry Research Center, USDA-ARS, Athens, GA 30605, USA
- Department of Poultry Science, University of Georgia, Athens, GA 30602, USA
| | - Byungwhi Kong
- US National Poultry Research Center, USDA-ARS, Athens, GA 30605, USA
| | - Brian C Bowker
- US National Poultry Research Center, USDA-ARS, Athens, GA 30605, USA
| | - Hong Zhuang
- US National Poultry Research Center, USDA-ARS, Athens, GA 30605, USA
| | - Woo Kyun Kim
- Department of Poultry Science, University of Georgia, Athens, GA 30602, USA
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76
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Shahdadi M, Safarirad M, Berizi E, Mazloomi SM, Hosseinzadeh S, Zare M, Derakhshan Z, Rajabi S. A systematic review and modeling of the effect of bacteriophages on Salmonella spp. Reduction in chicken meat. Heliyon 2023; 9:e14870. [PMID: 37025894 PMCID: PMC10070888 DOI: 10.1016/j.heliyon.2023.e14870] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 02/28/2023] [Accepted: 03/21/2023] [Indexed: 03/28/2023] Open
Abstract
Prevention and control of foodborne pathogens are of vital public health importance, and poultry meat is recognized as a major source of Salmonella infection in humans. Therefore, it is necessary to reduce the presence of salmonella in poultry meat. This article provided a systematic review and modeling to assess the effect of various factors on bacteriophages' function on Salmonella spp. Reduction in poultry meat. Twenty-two studies were included based on the inclusion and exclusion criteria mentioned in the methodology. The results showed that each unit increase in bacterial dose, phage dose, and temperature increases the Salmonella reduction by about 7%, 20%, and 1%, respectively. In addition, wild-type phages were more efficient than commercial-type phages, and this result was statistically significant (β = 1.124; p-value <0.001). This multivariate analysis is a helpful tool to predict the role of various factors in the role of phage in reducing Salmonella in poultry meat.
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Affiliation(s)
- Mohsen Shahdadi
- Research Committee, Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Maryam Safarirad
- Research Committee, Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Enayat Berizi
- Research Committee, Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
- Corresponding author.
| | - Seyed Mohammad Mazloomi
- Research Committee, Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Saeid Hosseinzadeh
- Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
| | - Morteza Zare
- Research Committee, Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Zahra Derakhshan
- Research Center for Health Sciences, Institute of Health, Department of Environmental Health Engineering, School of Health, Shiraz University of Medical Sciences, Shiraz, Iran
- Department of Environmental Health Engineering, School of Health, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Saeed Rajabi
- Department of Environmental Health Engineering, School of Health, Shiraz University of Medical Sciences, Shiraz, Iran
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Bahramian B, Sarabi-Jamab M, Talebi S, Razavi SMA, Rezaie M. Designing blenderized tube feeding diets for children and investigating their physicochemical and microbial properties and Dietary Inflammatory Index. Nutr Clin Pract 2023; 38:360-375. [PMID: 35819346 DOI: 10.1002/ncp.10893] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 06/06/2022] [Accepted: 06/11/2022] [Indexed: 12/18/2022] Open
Abstract
BACKGROUND Due to the benefits of blenderized tube feeding (BTF) diets, the interest in using them is increasing. This study aimed to design BTFs for children and investigate their physicochemical and microbial properties, as well as Dietary Inflammatory Index (DII). METHODS Five BTF diets were formulated mainly with fresh foods; their DII, physical (viscosity), and chemical (moisture, ash, protein, fat, energy, and micronutrients) characteristics were assessed. Also, the Hazard Analysis and Critical Control Points (HACCP) system was implemented for quality assurance of preparation, storage, and delivery of BTFs to patients in hospital. The microbial contamination (total count, Salmonella, Escherichia coli, Bacillus cereus, Listeria monocytogenes, coliforms, Staphylococcus aureus coagulase positive, mold, and yeast) was analyzed. RESULTS Energy and percentages of protein, fat, and carbohydrate in BTFs were in the range of 103-112 kcal/100 ml, 16%-22%, 28%-34%, and 48%-52%, respectively. The viscosity of the five developed BTFs was between 29 and 64 centipoises, which allows the formulas to flow without syringe pressure. The DII of all BTFs was between -0.73 and -2.24. Due to the implementation of HACCP, monitoring the production line of BTFs, and performance of corrective measures, no microbial contamination was observed by indicator pathogenic microorganisms. CONCLUSION A planned BTF diet can be an excellent selection for children using enteral nutrition with tube feeding especially when they are made from fresh and anti-inflammatory foods such as recipes prepared in this study.
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Affiliation(s)
- Behnam Bahramian
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.,Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Mahboobe Sarabi-Jamab
- Department of Food Biotechnology, Research Institute of Food Science and Technology, Mashhad, Iran
| | - Saeedeh Talebi
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Seyed Mohammad Ali Razavi
- Department of Food Science and Technology, Food Engineering Division, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mitra Rezaie
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
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Cai C, Zhang L, Liu X, Li J, Ma Y, Jiang R, Li Z, Li G, Tian Y, Kang X, Han R. Carcass composition, meat quality, leg muscle status, and its mRNA expression profile in broilers affected by valgus-varus deformity. Poult Sci 2023; 102:102682. [PMID: 37120872 PMCID: PMC10172705 DOI: 10.1016/j.psj.2023.102682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 03/22/2023] [Accepted: 03/26/2023] [Indexed: 04/08/2023] Open
Abstract
Valgus-varus deformity (VVD) is a common leg disease in commercial broilers, which seriously affects animal welfare and causes economic losses. Up to now, most of the studies on VVD have been on skeleton, whereas there are fewer studies on VVD muscle. In this study, carcass composition and meat quality of 35-day-old normal and VVD Cobb broilers assess the effect of VVD on broiler growth. Molecular biology, morphology, and RNA sequencing (RNA-seq) were used to study the difference between normal and VVD gastrocnemius muscle. In comparison with the normal broilers, the breast muscle and leg muscle of the VVD broilers had lower shear force, notably lower crude protein, lower water content, cooking loss, and deeper meat color (P < 0.05). The morphological results showed that the weight of skeletal muscle was significantly higher in the normal broilers than that in the VVD broilers (P < 0.01), the diameter and area of myofibrils in the affected VVD were smaller than in the normal broilers (P < 0.01). Quantitative real-time PCR (qPCR) of gastrocnemius muscle revealed that the expression of myasthenic marker genes, fast myofiber marker genes, and apoptosis-related factors were significantly higher in the VVD broilers than in the normal broilers (P < 0.01). In total, 736 differentially expressed genes (DEGs) were identified firstly in the normal and VVD leg muscle by RNA-seq. Gene ontology (GO) enrichment indicated that these DEGs were mainly involved in the multicellular organismal process and anatomical structure development. Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis showed that DEGs are significantly enriched in proteasome. Protein interaction analysis obtained that DEGs with high interaction were proteasome-related coding genes and ubiquitin-related genes, these DEGs were closely associated with muscle atrophy. These show that VVD has an adverse effect on growth characteristics, slaughter characteristics, and meat quality in broilers, which may cause leg muscle atrophy. This study provides some reference values and basis for studying the pathogenesis of VVD in broilers.
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Affiliation(s)
- Chunxia Cai
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, 450046, China; Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Zhengzhou, 450046, China
| | - Lujie Zhang
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, 450046, China; Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Zhengzhou, 450046, China
| | - Xinxin Liu
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, 450046, China; Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Zhengzhou, 450046, China
| | - Jianzeng Li
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, 450046, China; Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Zhengzhou, 450046, China
| | - Yanchao Ma
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, 450046, China; Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Zhengzhou, 450046, China
| | - Ruirui Jiang
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, 450046, China; Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Zhengzhou, 450046, China
| | - Zhuanjian Li
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, 450046, China; Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Zhengzhou, 450046, China
| | - Guoxi Li
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, 450046, China; Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Zhengzhou, 450046, China
| | - Yadong Tian
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, 450046, China; Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Zhengzhou, 450046, China
| | - Xiangtao Kang
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, 450046, China; Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Zhengzhou, 450046, China; The Shennong Laboratory, Zhengzhou, 450002, China
| | - Ruili Han
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, 450046, China; Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Zhengzhou, 450046, China; The Shennong Laboratory, Zhengzhou, 450002, China.
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Kierończyk B, Rawski M, Mikołajczak Z, Szymkowiak P, Stuper-Szablewska K, Józefiak D. Black Soldier Fly Larva Fat in Broiler Chicken Diets Affects Breast Meat Quality. Animals (Basel) 2023; 13:ani13071137. [PMID: 37048393 PMCID: PMC10093744 DOI: 10.3390/ani13071137] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 03/06/2023] [Accepted: 03/21/2023] [Indexed: 04/14/2023] Open
Abstract
This study aimed to evaluate the dose-dependent effect of black soldier fly (BFL) larvae fat inclusion in broiler chicken diets on breast meat quality. Four hundred 1-day-old male birds (Ross 308) were assigned to the following four treatments (10 replicates with 10 birds each): HI0, a basal diet without dietary fat inclusion, and HI03, HI06, and HI09, basal diets enriched with 30 g/kg, 60 g/kg, and 90 g/kg of BSF larvae fat, respectively. Principal component analysis showed noticeable differentiation between the selected plant, animal, and insect-origin dietary fats. The BSF fat exhibits a strong relationship with saturated fatty acids (SFAs), resulting in a high concentration of C12:0 and C14:0. The fatty acid (FA) profile in breast muscle obtained from broilers fed diets with increasing insect fat inclusion showed a significant linear effect in terms of C12:0, C15:0, C18:2, C18:3n6, and total FAs. The proportion of dietary insect fat had a quadratic effect on meat color. The water-holding capacity indices have stayed consistent with the meat color changes. Throughout the experiment, favorable growth performance results were noticed in HI06. The present study confirmed that BSF larvae fat negatively affects the n3 level in meat. However, the physicochemical indices related to consumer acceptance were not altered to negatively limit their final decision, even when a relatively high inclusion of insect fat was used.
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Affiliation(s)
- Bartosz Kierończyk
- Department of Animal Nutrition, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Wołyńska 33, 60-637 Poznań, Poland
| | - Mateusz Rawski
- Laboratory of Inland Fisheries and Aquaculture, Department of Zoology, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Wojska Polskiego 71c, 60-625 Poznań, Poland
| | - Zuzanna Mikołajczak
- Department of Animal Nutrition, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Wołyńska 33, 60-637 Poznań, Poland
| | - Piotr Szymkowiak
- Department of Animal Nutrition, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Wołyńska 33, 60-637 Poznań, Poland
| | - Kinga Stuper-Szablewska
- Department of Chemistry, Faculty of Wood Technology, Poznań University of Life Sciences, Wojska Polskiego 75, 60-625 Poznań, Poland
| | - Damian Józefiak
- Department of Animal Nutrition, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Wołyńska 33, 60-637 Poznań, Poland
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80
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Große-Peclum V, Siekmann L, Krischek C, Avramidis G, Ochs C, Viöl W, Plötz M. Using TRIS-Buffered Plasma-Activated Water to Reduce Pathogenic Microorganisms on Poultry Carcasses with Evaluation of Physicochemical and Sensory Parameters. Foods 2023; 12:foods12051113. [PMID: 36900630 PMCID: PMC10000659 DOI: 10.3390/foods12051113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 03/02/2023] [Accepted: 03/04/2023] [Indexed: 03/09/2023] Open
Abstract
Foodborne diseases are mainly caused by the contamination of meat or meat products with pathogenic microorganisms. In this study, we first investigated the in vitro application of TRIS-buffered plasma-activated water (Tb-PAW) on Campylobacter (C.) jejuni and Escherichia (E.) coli, with a reduction of approx. 4.20 ± 0.68 and 5.12 ± 0.46 log10 CFU/mL. Furthermore, chicken and duck thighs (inoculated with C. jejuni or E. coli) and breasts (with natural microflora) with skin were sprayed with Tb-PAW. Samples were packed under a modified atmosphere and stored at 4 °C for 0, 7, and 14 days. The Tb-PAW could reduce C. jejuni on days 7 and 14 (chicken) and E. coli on day 14 (duck) significantly. In chicken, there were no significant differences in sensory, pH-value, color, and antioxidant activity, but %OxyMb levels decreased, whereas %MetMb and %DeoMb increased. In duck, we observed slight differences in pH-value, color, and myoglobin redox forms for the Tb-PAW, which were not perceived by the sensory test persons. With only slight differences in product quality, its application as a spray treatment may be a useful method to reduce C. jejuni and E. coli on chicken and duck carcasses.
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Affiliation(s)
- Vanessa Große-Peclum
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, 30173 Hannover, Germany
| | - Lisa Siekmann
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, 30173 Hannover, Germany
- Correspondence: ; Tel.: +49-511-856-7314
| | - Carsten Krischek
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, 30173 Hannover, Germany
| | - Georg Avramidis
- Faculty Engineering and Health, University of Applied Sciences and Arts, 37085 Göttingen, Germany
| | - Christian Ochs
- Faculty Engineering and Health, University of Applied Sciences and Arts, 37085 Göttingen, Germany
| | - Wolfgang Viöl
- Faculty Engineering and Health, University of Applied Sciences and Arts, 37085 Göttingen, Germany
| | - Madeleine Plötz
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, 30173 Hannover, Germany
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81
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Matos DM, Gomes TR, Nepomuceno RC, de Melo MCA, Watanabe PH, do Nascimento GAJ, Freitas ER. Effects of mango peel ethanolic extract as antioxidant in quail diets on performance, carcass traits, and meat lipid stability. Trop Anim Health Prod 2023; 55:103. [PMID: 36856876 DOI: 10.1007/s11250-023-03517-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2022] [Accepted: 02/16/2023] [Indexed: 03/02/2023]
Abstract
The purpose of this study was to evaluate the inclusion of mango peel ethanolic extract (MPEE) as antioxidant in quail diets containing two lipid sources, on performance, carcass characteristics, and lipid stability of in natura and frozen meat. A total of 432 meat quails were used, males and females, from 7 to 42 days of age, distributed in a completely randomized design in a 3 × 2 factorial arrangement, with 3 levels of MPEE (0, 500, and 1000 mg/kg) and 2 lipid sources (soybean and sunflower oil), totaling 6 treatments with 6 replications of 12 birds. In order to evaluate the meat lipid stability, carcass samples were used in a 2 × 2 × 2 × 3 factorial arrangement, with 2 levels of MPEE (0 and 1000 mg/kg), 2 lipid sources (soybean and sunflower oil), 2 types of packaging (conventional and vacuum), and 3 storage times (0, 60, and 120 days), totaling 16 treatments with 6 replications. There was no effect of interaction (P > 0.05) between the factors on the performance variables and carcass characteristics. Oil types and MPEE levels did not influence (P > 0.05) performance. For carcass characteristics, it was found to be increased (P < 0.05) in breast meat yield due to the inclusion of MPEE. For the meat lipid stability, there was only an effect of interaction (P < 0.05) between type of packaging and storage time. The inclusion of 1000 mg/kg of MPEE provided greater meat lipid stability, enabling the use of common packaging for the storage of quail meat for up to 120 days.
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Affiliation(s)
- Davi Moreira Matos
- Department of Animal Science, Federal University of Ceará, Mister Hull Ave, 2.977, Block 808, Campus Do Pici, Fortaleza, CE, 60356-000, Brazil
| | - Thalles Ribeiro Gomes
- Department of Animal Science, Federal University of Roraima, BR 174, Km 12, Campus Cauamé, Boa Vista, RR, 69301-970, Brazil.
| | - Rafael Carlos Nepomuceno
- Department of Animal Science, Federal University of Ceará, Mister Hull Ave, 2.977, Block 808, Campus Do Pici, Fortaleza, CE, 60356-000, Brazil
| | - Marcelle Craveiro Abreu de Melo
- Department of Animal Science, Federal University of Ceará, Mister Hull Ave, 2.977, Block 808, Campus Do Pici, Fortaleza, CE, 60356-000, Brazil
| | - Pedro Henrique Watanabe
- Department of Animal Science, Federal University of Ceará, Mister Hull Ave, 2.977, Block 808, Campus Do Pici, Fortaleza, CE, 60356-000, Brazil
| | | | - Ednardo Rodrigues Freitas
- Department of Animal Science, Federal University of Ceará, Mister Hull Ave, 2.977, Block 808, Campus Do Pici, Fortaleza, CE, 60356-000, Brazil
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82
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Study on the muscle transcriptome of two diverse Indian backyard poultry breeds acclimatized to different agro-ecological conditions. Mol Biol Rep 2023; 50:2453-2461. [PMID: 36598628 DOI: 10.1007/s11033-022-08223-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Accepted: 12/19/2022] [Indexed: 01/05/2023]
Abstract
OBJECTIVE Free-range (FR) poultry production systems are associated with quality products and improved welfare. All the 19 diverse chicken breeds of India have evolved under the FR system and are adapted to different agro-climatic conditions. It is vital to explore indigenous germplasm with modern genomic tools to have insights into genomic characteristics of production traits and adaptation. METHODS In this study, breast tissue transcriptome profiles were generated and analyzed from four biological replicates of two indigenous backyard poultry breeds of India-Ankaleshwar, a breed of the mainland, and Nicobari, a breed adapted to islands. The read quality of sequences was checked by FASTQC and processed reads were aligned to the reference genome (bGalGal1). RESULTS More than 94% mapping to the reference genome was observed for all samples. A total of 12,790 transcripts were common across both groups, while 657 were expressed only in Ankaleshwar and 169 in Nicobari. The highest expressed genes across both groups were associated mainly with muscle structure, contraction, and energy metabolism. The highly expressed genes identified in Ankaleshwar were involved in fatty acid catabolism and oxidative stress mitigation. Functional terms, pathways, and hub genes in Nicobari participated in muscle fiber growth, adipogenesis, and fatty acid anabolism. A key hub gene (RAC1) in Nicobari is a potential candidate affecting the laying rate in chickens. The qRT-PCR results also substantiate the RNA-seq results. CONCLUSION The findings provide a precious molecular resource to advance understanding of the genetic basis of adaptation, meat quality, and egg production in backyard chickens.
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83
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Ju Y, Huang L, Luo H, Huang Y, Huang X, Chen G, Gui J, Liu Z, Yang L, Liu X. Passion fruit peel and its zymolyte enhance gut function in Sanhuang broilers by improving antioxidation and short-chain fatty acids and decreasing inflammatory cytokines. Poult Sci 2023; 102:102672. [PMID: 37104904 PMCID: PMC10160589 DOI: 10.1016/j.psj.2023.102672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 03/17/2023] [Accepted: 03/23/2023] [Indexed: 03/31/2023] Open
Abstract
The passion fruit peel (PFP) is the by-product of juice processing and is rich in phenolic compounds and dietary fibers. As the high ADF content in PFP (34.20%), we proceeded to treat PFP with cellulase. The ADF decreased to 16.70% after enzymatic processing, and we supposed that enzymolytic passion fruit peel (EPF) should have a greater growth performance than PFP to broilers. Two trials were conducted to evaluate the effects of dietary PFP or EPF supplementation on growth performance, serum biochemical indices, meat quality, and cecal short-chain fatty acids, microbiota, and metabolites in broilers. In Exp. 1, 180 1-day-old Sanhuang broilers (male, 36.17 ± 2.47 g) were randomly allocated into 3 treatments, with 6 replicates in each treatment. The 3 experimental diets included 1 basal diet (control) and 2 PFP-added diets supplemented with 1 and 2% PFP, respectively. The trial lasted for 42 d. In Exp. 2, 144 Sanhuang broilers (male, 112-day-old, 1.62 ± 0.21 kg) were randomly allocated to 3 treatments. Each treatment was distributed among 6 pens, and each pen contained 8 broilers. The 3 treatment diets included: a control diet, a positive control diet supplementing 75 mg/kg chlortetracycline, and the experimental diet supplementing 3% EPF. The trial lasted for 56 d. Results showed that dietary 1 and 2% PFP addition did not affect growth performance in Exp. 1, and the 3% EPF supplementation had a negative effect on ADFI (P < 0.05) in Exp. 2. A decreased serum triglyceride (P < 0.05) in broilers was observed in Exp. 1. Broilers fed EPF had a higher glutathione peroxidase (GSH-Px) (P < 0.05), and lower levels of tumor necrosis factor-α (TNF-α) (P < 0.05) and glucose (P < 0.05) in Exp. 2. We also found that broilers from PFP or EPF-treated treatments had an increased butyrate content and higher microbial diversity in the cecum. The effects of antioxidation, anti-inflammatory function, and elevated SCFAs were confirmed after the microbe and untargeted metabolomic analysis. Dietary EPF supplementation significantly increased the SCFA-generating bacteria, anti-inflammatory-related bacteria, the antioxidant-related and anti-inflammatory-related metabolites. Moreover, dietary 3% EPF addition positively affects the biosynthesis of phenylpropanoids, which strongly correlate with the antioxidant and anti-inflammatory properties. In conclusion, the proper addition level did not affect the growth performance, and the PFP and EPF could improve the antioxidation state, anti-inflammatory activity, and intestinal functions of Sanhuang broilers to some extent.
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84
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Identification of Key Genes Affecting Flavor Formation in Beijing-You Chicken Meat by Transcriptome and Metabolome Analyses. Foods 2023; 12:foods12051025. [PMID: 36900542 PMCID: PMC10000371 DOI: 10.3390/foods12051025] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 02/01/2023] [Accepted: 02/13/2023] [Indexed: 03/04/2023] Open
Abstract
The flavor of chicken meat is influenced by muscle metabolites and regulatory genes and varies with age. In this study, the metabolomic and transcriptomic data of breast muscle at four developmental stages (days 1, 56, 98, and 120) of Beijing-You chickens (BJYs) were integrated and 310 significantly changed metabolites (SCMs) and 7,225 differentially expressed genes (DEGs) were identified. A Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis showed that SCMs and DEGs were enriched in amino acid, lipid, and inosine monophosphate (IMP) metabolism pathways. Furthermore, genes highly associated with flavor amino acids, lipids, and IMP were identified by a weighted gene co-expression network analysis (WGCNA), including cystathionine β-synthase (CBS), glycine amidinotransferase (GATM), glutamate decarboxylase 2 (GAD2), patatin-like phospholipasedomain containing 6 (PNPLA6), low-specificity L-threonine aldolase (ItaE), and adenylate monophosphate deaminase 1 (AMPD1) genes. A regulatory network related to the accumulation of key flavor components was constructed. In conclusion, this study provides new perspectives regarding the regulatory mechanisms of flavor metabolites in chicken meat during development.
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85
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Zhang L, Liang L, Qiao K, Pu D, Sun B, Zhou X, Zhang Y. Decoding the Effect of Age on the Taste Perception of Chicken Breast Soup Based on LC-QTOF-MS/MS Combined with a Chemometric Approach. Foods 2023; 12:foods12030674. [PMID: 36766202 PMCID: PMC9914887 DOI: 10.3390/foods12030674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 01/13/2023] [Accepted: 01/30/2023] [Indexed: 02/09/2023] Open
Abstract
A nontargeted fingerprinting approach combined with the chemometrics method and sensory analysis was used to assess the differences in taste-chemical compositions of chicken breast soup with different ages and their sensory qualities. The sensory evaluation results showed that the overall taste as well as the sourness, saltiness, and umami scores of the soup were increased with the age of chicken. Fifty-nine compounds were identified from four soup samples by liquid chromatography-tandem quadrupole time-of-flight mass spectrometry (LC-QTOF-MS/MS), and their total content was the highest in the 90 wk soup samples. Six upregulated compounds (carnosine, hypoxanthine, inosine, inosine 5'-monophosphate (5'-IMP), adenosine 5'-monophosphate (5'-AMP), and lactic acid) were identified as potential contributors to the taste characteristics of the 90 wk soup samples by orthogonal projections to latent structures-discriminant analysis (OPLS-DA). Additional experiments showed that 5'-AMP particularly contributed to the sourness of the soup, while carnosine contributed to the saltiness and umami of the soup.
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Affiliation(s)
- Lili Zhang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Li Liang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Kaina Qiao
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Dandan Pu
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Xuewei Zhou
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Yuyu Zhang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Correspondence: ; Tel.: +86-10-68985382
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86
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Effect of different dietary energy/protein ratios on growth performance, reproductive performance of breeding pigeons and slaughter performance, meat quality of squabs in summer. Poult Sci 2023; 102:102577. [DOI: 10.1016/j.psj.2023.102577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 02/02/2023] [Accepted: 02/06/2023] [Indexed: 02/11/2023] Open
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87
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Lee J, Oh H, Kim Y, Song D, An J, Chang S, Go Y, Cho H, Lee B, Kim WK, Cho J. Effects of exogenous protease on performance, economic evaluation, nutrient digestibility, fecal score, intestinal morphology, blood profile, carcass trait and meat quality in broilers fed normal diets and diets considered with matrix value. Poult Sci 2023; 102:102565. [PMID: 37015140 PMCID: PMC10166708 DOI: 10.1016/j.psj.2023.102565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 01/29/2023] [Accepted: 02/01/2023] [Indexed: 02/10/2023] Open
Abstract
This study was conducted to estimate the effects of exogenous protease on performance, economic evaluation, nutrient digestibility, fecal score, intestinal morphology, blood profile, carcass traits, and meat quality in broilers fed normal diets and diets considered with matrix value. A total of 90, one-day-old Arbor Acres broiler chickens were randomly allocated to 3 dietary treatments with 6 replicates and each replicate of 5 broiler chickens. Treatments were as follows: 1) Basal diet (positive control, PC), 2) Basal diet formulated with full ProAct 360 matrix at 50 g/MT without addition of ProAct 360 (negative control, NC), 3) NC + 50 g/MT ProAct 360 (PA). Supplementation of exogenous protease to nutrient deficient NC diet by matrix values (PA) tended to increase growth performance and significantly improved intestinal morphology compared with the NC group. The PA group had significantly lower fecal score, and higher ATTD of crude protein and amino acids than those of the NC group. Furthermore, supplementation of exogenous protease to NC diet decreased feed cost, resulting in improved profit margin. However, there was no significant difference on carcass yield and relative organ weight. In conclusion, supplementation of exogenous protease using matrix value could be used as economic additive to improve growth, profit margin, digestibility, and gut health in broiler chickens.
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88
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Chang C, Zhang QQ, Wang HH, Chu Q, Zhang J, Yan ZX, Liu HG, Geng AL. Dietary metabolizable energy and crude protein levels affect pectoral muscle composition and gut microbiota in native growing chickens. Poult Sci 2023; 102:102353. [PMID: 36473379 PMCID: PMC9720343 DOI: 10.1016/j.psj.2022.102353] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 10/28/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022] Open
Abstract
The experiment aimed to study effects of dietary metabolizable energy (ME) and crude protein (CP) levels alone and in interaction on performance, pectoral muscle composition and gut microbiota in native growing chickens. A total of 648 10-wks-old Beijing-You Chicken (BYC) female chickens were randomly allocated to 9 groups with 6 replicates per group and 12 chickens per replicate, and the chickens were fed with a 3 × 3 factorial diets (3 levels of dietary ME: 11.31 MJ/kg, 11.51 MJ/kg, 11.71 MJ/kg; and 3 levels of dietary CP: 14%, 15%, 16%). The results showed that dietary ME and CP levels didn't affect average feed intake (AFI), body weight gain, feed gain ratio (P > 0.05), but ME level significantly affected the AFI (P < 0.05); mortality rate of 11.31 MJ/kg group was the highest (P < 0.05). Dietary ME, CP levels, and the interaction significantly affected pectoral CP and crude fat (CF) content of the growing chickens (P < 0.01). Dietary CP level had opposite effects on pectoral CP and CF content (P < 0.01). The 16% CP increased the pectoral CF content, which may have a negative impact on meat flavor. Dietary ME level affected 11 types of pectoral free amino acids (FAA) contents, including aspartic acid, L-threonine (P < 0.05), also amino acid classification, for example, total amino acid (TAA) and essential amino acid (EAA) content (P < 0.05). The 11.51 MJ/kg group had the highest TAA, EAA, delicious amino acid (DAA) content and EAA percentage (P < 0.05), while 11.31 MJ/kg group had the lowest bitter amino acid (BAA) content and BAA percentage and the highest fresh and sweet amino acid (FSAA) percentage (P < 0.05). Dietary CP level significantly affected glutamine and tyrosine content (P < 0.05). The interaction of dietary ME and CP level affected C20:3n6 content, saturated fatty acid (SFA), and unsaturated fatty acid (UFA) percentage (P < 0.05). The CP level significantly affected SFA percentage (P < 0.05). The 16% CP level increased the diversity of gut microbiota, but at the same time increased the relative abundance of Proteobacteria (P < 0.05), which is a sign of microbiota disorder. The increase of dietary ME level resulted in a gradual decrease in the diversity and relative abundance of gut microbiota. In conclusion, the present study suggested that the medium dietary ME (11.51 MJ/kg) and low CP (14-15%) levels can be helpful for enhancing pectoral muscle composition, increase meat quality such as flavor and nutritional value, and benefit for gut microbiota in native growing chickens.
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Affiliation(s)
- C Chang
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097, PR China
| | - Q Q Zhang
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097, PR China
| | - H H Wang
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097, PR China
| | - Q Chu
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097, PR China
| | - J Zhang
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097, PR China
| | - Z X Yan
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097, PR China
| | - H G Liu
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097, PR China
| | - A L Geng
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097, PR China.
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89
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Ahsan U, İpek E, Özdemir ÖS, Aydın AK, Raza I, Çalık A, Kuter E, Özsoy ŞY, Cengiz Ö. Intermittent dilution of dietary digestible lysine lowers the incidence of white striping by suppressing the growth, lipid synthesis, and muscle damage in broiler chickens. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:283-297. [PMID: 35861039 DOI: 10.1002/jsfa.12140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 06/22/2022] [Accepted: 07/21/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND White striping (WS) is a myopathy of breast muscle (Pectoralis major) that affects the quality and consumer acceptance of breast fillets of broiler chickens. Previous studies have shown that intermittent dilution of dietary nutrients suppresses the development of WS on the breast muscle of broiler chickens. However, the mechanism by which these interventions reduce the occurrence of WS remains inconclusive. In this study, we adopted intermittent reduction of dietary digestible lysine (dLys) density or metabolizable energy (ME) and amino acid (AA) density using chemical and fatty acid composition of breast fillets, and blood metabolites to understand the mechanism while histopathology and immunohistochemistry of breast muscles were used for confirmation. RESULTS Occurrence of WS was lower in broiler chickens fed 85% dLys diets in comparison with other groups. Crude protein and ether extract in breast meat of 85% dLys groups were greater (P < 0.001) and lower (P = 0.010), respectively. Serum concentrations of lipid metabolites and enzymes were lower in broiler chickens fed 85% dLys diets than control group (P < 0.05). Feeding 85% dLys diets had low degree of myodegeneration and necrosis, inflammation, lipid deposition, infiltration of T-lymphocyte (CD3+) and macrophages (Iba-1+), and low expression of heat-shock protein 70 (HSP70) than other groups (P < 0.001). CONCLUSION Dilution of dietary dLys to 85% of the required quantities reduces the development of WS in broiler chickens by slowing the growth, lipid synthesis, and muscle damage confirmed by lower extent of histopathological lesions. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Umair Ahsan
- Department of Plant and Animal Production, Burdur Vocational School of Food, Agriculture and Livestock, Burdur Mehmet Akif Ersoy University, Burdur, 15030, Türkiye
- Center for Agriculture, Livestock and Food Research, Burdur Mehmet Akif Ersoy University, Burdur, 15030, Türkiye
| | - Emrah İpek
- Department of Pathology, Faculty of Veterinary Medicine, Aydın Adnan Menderes University, Aydın, 09016, Türkiye
| | - Özge Sayın Özdemir
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Aydın Adnan Menderes University, Aydın, 09016, Türkiye
| | - Aybala Kübra Aydın
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Aydın Adnan Menderes University, Aydın, 09016, Türkiye
| | - Ifrah Raza
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Aydın Adnan Menderes University, Aydın, 09016, Türkiye
| | - Ali Çalık
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Ankara University, Ankara, 06110, Türkiye
| | - Eren Kuter
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, Burdur, 15030, Türkiye
| | - Şule Yurdagül Özsoy
- Department of Pathology, Faculty of Veterinary Medicine, Aydın Adnan Menderes University, Aydın, 09016, Türkiye
| | - Özcan Cengiz
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Aydın Adnan Menderes University, Aydın, 09016, Türkiye
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Evaluating Rice Bran Oil as a Dietary Energy Source on Production Performance, Nutritional Properties and Fatty Acid Deposition of Breast Meat in Broiler Chickens. Foods 2023; 12:foods12020366. [PMID: 36673457 PMCID: PMC9858240 DOI: 10.3390/foods12020366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 01/08/2023] [Accepted: 01/10/2023] [Indexed: 01/15/2023] Open
Abstract
The effects of rice bran oil (RBO) as an alternative dietary energy source on nutritional properties and fatty acid deposition in broiler chickens are scarce in the literature. One-day-old chickens (broiler Ross 308) were assigned in a completely randomized design with three treatment diets and nine replicates of four chickens per replicate. A basal control diet contained 4~5% palm oil (T1) in the starter and finisher phases, respectively. Treatments 2 to 3 were fed diets formulated with 50% (T2) and 100% (T3) of RBO as a fat source instead of palm oil (PO). Replacing dietary PO with RBO improved the feed conversion ratio (FCR) by 6% (p = 0.017) over the total period of the experiment (1−38 d of age). The feeding of RBO (T3) showed the highest (p < 0.001) cooking loss values in the breast meat. However, compared with other groups, the blend of PO and RBO group (T2) displayed a lower cooking loss value in the thigh meat. In breast meat, the protein content was lowered (p = 0.007), while the fat content was higher (p < 0.001) in male broiler chickens fed dietary RBO (T2 and T3). Total inclusion of dietary RBO (T3) decreased (p = 0.034) the proportion of saturated fatty acids (ΣSFAs) but increased (p = 0.02) linoleic acid. In addition, α-linolenic acid (ALA) increased (p < 0.001) in male broiler chickens fed dietary RBO (T2 and T3), and the highest deposit level occurred by the total inclusion of RBO (T3). Total omega 3 fatty acids (∑n-3) increased (p = 0.013), while the ratio of n-6 to n-3 polyunsaturated fatty acid (PUFA) decreased (p = 0.046) in male broiler chickens fed dietary RBO (T3) as compared with the control diet (PO; T1). In conclusion, compared with dietary PO (control diet, T1), the total inclusion of dietary RBO at 50 kg/metric ton feed (T3) increased ∑n-3, ALA, and reduced n-6:n-3 PUFA ratio in the breast meat, but cooking loss values were larger in breast and thigh meats. The blend of dietary PO and RBO (T2) was better for both production performance targets (feed intake and FCR), cooking loss values, and deposition of ALA in the breast meat. The inclusion of dietary RBO into broiler diets needs further study, but the present experiment aids in expanding research knowledge to make that possible.
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91
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Khalid W, Maggiolino A, Kour J, Arshad MS, Aslam N, Afzal MF, Meghwar P, Zafar KUW, De Palo P, Korma SA. Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review. Front Nutr 2023; 9:1057457. [PMID: 36712529 PMCID: PMC9876618 DOI: 10.3389/fnut.2022.1057457] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Accepted: 12/28/2022] [Indexed: 01/13/2023] Open
Abstract
Meat processing represents an inevitable part of meat and meat products preparation for human consumption. Both thermal and non-thermal processing techniques, both commercial and domestic, are able to induce chemical and muscle's proteins modification which can have implication on oxidative and sensory meat characteristics. Consumers' necessity for minimally processed foods has paved a successful way to unprecedented exploration into various novel non-thermal food processing techniques. Processing of meat can have serious implications on its nutritional profile and digestibility of meat proteins in the digestive system. A plethora of food processing techniques can potentially induce alterations in the protein structure, palatability, bioavailability and digestibility via various phenomena predominantly denaturation and Maillard reaction. Apart from these, sensory attributes such as color, crispness, hardness, and total acceptance get adversely affected during various thermal treatments in meat. A major incentive in the adoption of non-thermal food processing is its energy efficiency. Considering this, several non-thermal processing techniques have been developed for evading the effects of conventional thermal treatments on food materials with respect to Maillard reactions, color changes, and off-flavor development. Few significant non-thermal processing techniques, such as microwave heating, comminution, and enzyme addition can positively affect protein digestibility as well as enhance the value of the final product. Furthermore, ultrasound, irradiation, high-pressure processing, and pulsed electric fields are other pivotal non-thermal food processing technologies in meat and meat-related products. The present review examines how different thermal and non-thermal processing techniques, such as sous-vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect meat proteins, chemical composition, oxidation, and sensory profile.
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Affiliation(s)
- Waseem Khalid
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Aristide Maggiolino
- Department of Veterinary Medicine, University of Bari Aldo Moro, Bari, Italy
| | - Jasmeet Kour
- Department of Food Science and Technology, Padma Shri Padma Sachdev Government PG College for Women, Jammu, Jammu and Kashmir, India
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Noman Aslam
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Faizan Afzal
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Parkash Meghwar
- Department of Food Science and Technology, University of Karachi, Karachi, Pakistan
| | | | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari Aldo Moro, Bari, Italy
| | - Sameh A. Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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92
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Gumus R, Gelen SU. Effects of dietary thyme and rosemary essential oils on performance parameters with lipid oxidation, water activity, pH, colour and microbial quality of breast and drumstick meats in broiler chickens. Arch Anim Breed 2023; 66:17-29. [PMID: 36687212 PMCID: PMC9850245 DOI: 10.5194/aab-66-17-2023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Accepted: 12/06/2022] [Indexed: 01/11/2023] Open
Abstract
This study was aimed at determining the effects of different doses of thyme essential oil (TEO) and rosemary essential oil (REO) incorporated into broiler rations on performance parameters, including body weight gain, feed intake and feed conversion rate, as well as on the quality criteria of breast and drumstick meat. The study material comprised of 400 three-day-old male Ross 308 chicks, which were assigned to five groups, each of 80 broilers. Each group was divided into four sub-groups of 20 animals. In this study, the feed rations provided to the control group and groups TEO-150, TEO-300, REO-100 and REO-200 were supplemented with 0, 150 mg kg - 1 TEO, 300 mg kg - 1 TEO, 100 mg kg - 1 REO and 200 mg kg - 1 REO, respectively. Fattening performance parameters were statistically similar in the control group and all trial groups ( P > 0.05 ). It was determined that, while dietary supplementation with TEO and REO significantly reduced total mesophilic aerobic bacteria (TMAB) counts throughout storage in drumstick meat and on days 0 and 8 of storage in breast meat ( P < 0.01 ), it showed variable effects on other microbial counts and during other time points in both breast meat and drumstick meat. Dietary supplementation with TEO and REO was ascertained not to affect the pH value of breast and drumstick meat and to show limited and variable effects on colour parameters and water activity throughout the storage period of breast and drumstick meat. In all groups supplemented with TEO and REO, the thiobarbituric acid reactive substance (TBARS) levels of drumstick meat were observed to have significantly decreased on days 0, 2 and 4 of storage ( P < 0.01 ). As a result, dietary supplementation with TEO and REO was determined to have a limited effect on performance parameters, but to improve the microbial quality of meat.
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Affiliation(s)
- Recep Gumus
- Department of Animal Nutrition and Nutritional Disorders, Faculty of
Veterinary Medicine, Sivas Cumhuriyet University, Sivas, 58140, Türkiye
| | - Sevda U. Gelen
- Department of Food Hygiene and Technology, Faculty of Veterinary
Medicine, Atatürk University, Erzurum, 25240, Türkiye
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93
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Liu X, Ma A, Zhi T, Hong D, Chen Z, Li S, Jia Y. Dietary Effect of Brevibacillus laterosporus S62-9 on Chicken Meat Quality, Amino Acid Profile, and Volatile Compounds. Foods 2023; 12:foods12020288. [PMID: 36673380 PMCID: PMC9858446 DOI: 10.3390/foods12020288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/31/2022] [Accepted: 01/04/2023] [Indexed: 01/11/2023] Open
Abstract
Probiotics are being used in diets to improve the quality of chicken meat. The aim of the study was to investigate the effects of dietary supplementation with Brevibacillus laterosporus S62-9 microbial agent on the meat quality, amino acids, and volatile compounds of chicken. The experiment was carried out with 160 1-day-old Arbor Acres male broiler chickens, rearing for 42 d. The chickens were randomly divided into two groups of 8 replicates each, with 10 chickens in each group. No supplement was added to the basal diet in the control group and Brevibacillus laterosporus S62-9 microbial agent was added to the diet of the experimental group. At the end of the experiment, the meat quality, meat chemical composition, amino acid composition, and volatile compounds of chicken were determined. The results showed that pH (p < 0.05), pressing loss (p < 0.05), cooking loss (p < 0.05), and shear force (p < 0.01) were notably decreased, the percentage of breast meat (p < 0.01), protein content (p < 0.05) were visibly increased, and remarkable changes were observed in the amino acid composition (change in seven amino acids) and volatile compounds profile (an increase of about 20-fold in the contents of 1-octen-3-ol and hexanal). In summary, it was found that Brevibacillus laterosporus S62-9 microbial agent can be used as a novel and effective feed supplement to improve the nutritional quality and flavor characteristics of broilers.
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94
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Cui X, El-Senousey HK, Gou Z, Li L, Lin X, Fan Q, Wang Y, Jiang Z, Jiang S. Evaluation of dietary metabolizable energy concentrations on meat quality and lipid metabolism-related gene expression in yellow-feathered chickens. J Anim Physiol Anim Nutr (Berl) 2023; 107:275-285. [PMID: 36262057 DOI: 10.1111/jpn.13776] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 09/07/2022] [Accepted: 09/15/2022] [Indexed: 01/10/2023]
Abstract
This study evaluated the effects of different dietary metabolizable energy (ME) concentrations on the meat quality, carcass traits, volatile flavour and lipid metabolism-related gene expression levels in yellow-feathered chickens. In total, 600 Huxu female chickens aged 90 days were randomly assigned to six dietary treatments, each with 10 replicates of 10 birds. During the finisher phase, the birds were fed diets containing 2880 (low), 2940, 3000, 3060, 3120 and 3180 (high) kcal ME/kg. The results showed that the average daily gain of chickens increased as the dietary ME concentration increased, while the feed to gain improved (p < 0.05), and the intramuscular fat content of breast muscle increased (p < 0.05). The energy concentration had no effect on the breast muscle pH (45 min and 24 h), colour parameter (L*) or percentage of drip loss (p > 0.05), but the shear force values decreased significantly (p < 0.05). The diameter and area of the breast muscle fiber decreased and the muscle fibre density increased as the dietary ME concentration increased (p < 0.05). The highest ME concentration (3180 kcal) increased the percentages of aldehydes (hexanal, heptanal, 2,4-nonadienal, octanal, nonanal and 2-decenal), alcohols (2-nonen-1-ol, trans-2-undecen-1-ol, 7-hexadecenal, 2-hexyl-1-decanoal and n-nonadecanol-1,3,7,11-trimethyl-1-dodecanol), alkanes (2,6-dimethyl-heptadecane) and carboxylic acids (9-hexadecenoic acid), but reduced the percentages of octadecanal, octadecane, heneicosane and tetradecanal (p < 0.05). In addition, the mRNA gene expression levels of fatty acid-binding protein 3 and apolipoprotein B were significantly upregulated in the liver, whereas that of cholesteryl ester transfer protein was significantly downregulated. In conclusion, increasing the ME diet to 3180 kcal/kg significantly improved the quality and flavour of the meat from yellow-feathered broilers. our finding may help poultry producers to improve the taste of meat by regulating genes related to lipid metabolism, thereby achieving the flavour and taste characteristics preferred by consumers.
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Affiliation(s)
- Xiaoyan Cui
- College of Animal Science and Technology, Yangzhou University, P.R. China.,Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, P.R. China
| | | | - Zhongyong Gou
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, P.R. China
| | - Long Li
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, P.R. China
| | - Xiajing Lin
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, P.R. China
| | - Qiuli Fan
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, P.R. China
| | - Yibing Wang
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, P.R. China
| | - Zongyong Jiang
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, P.R. China
| | - Shouqun Jiang
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, P.R. China
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95
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Bailey RA. Strategies and opportunities to control breast myopathies: An opinion paper. Front Physiol 2023; 14:1173564. [PMID: 37089423 PMCID: PMC10115961 DOI: 10.3389/fphys.2023.1173564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Accepted: 03/23/2023] [Indexed: 04/25/2023] Open
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96
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Suliman GM, Hussein EOS, Alsagan A, Al-Owaimer AN, Alhotan R, Al-Baadani HH, Ba-Awadh HA, Qaid MM, Swelum AA. Effects of adding nano-emulsified plant oil and probiotics to drinking water during different periods besides sex on processing characteristics, physicochemical properties, and meat quality traits of broiler chickens. Front Vet Sci 2023; 10:1133605. [PMID: 36896294 PMCID: PMC9989307 DOI: 10.3389/fvets.2023.1133605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Accepted: 01/30/2023] [Indexed: 02/25/2023] Open
Abstract
Introduction High-quality meat is one of the consumer demands. Therefore, several studies have concluded that supplementing broilers with natural additives can improve meat quality. This study was carried out to evaluate the effects of nano-emulsified plant oil (Magic oil®) and probiotic (Albovit®) as water additives (at the rate of 1 ml/L and 0.1 g/L, respectively) during different growing periods on processing characteristics, physicochemical properties, and meat quality traits of broilers chickens. Methods A total number of 432-day-old Ross broiler chicks were randomly assigned to one of six treatment groups according to the growing periods in which magic oil and probiotics were added to drinking water, each with nine replicates and eight birds per replicate (4♂ and 4♀). On day 35, birds' processing characteristics, physicochemical properties, and meat quality traits were examined. Results and discussion The results showed that treatments had a significant (P < 0.001) impact on cooking loss, cohesiveness, and chewiness. The male broiler chickens had higher (P ≤ 0.05) initial lightness, initial whiteness index, water holding capacity, shear force, live weight, hot and chilled carcass weights, as well as lower gizzard and neck percentages than females. The interactions between treatments and sex showed a significant (P < 0.001) impact on cooking loss, shear force, hardness, springiness, and chewiness. In conclusion, supplementing male broiler chickens with Magic oil and probiotic, particularly from 0-30 days of age had favorable meat chewiness as a result of lower cohesiveness and hardness higher springiness, and the most convenient cooking loss value. Magic oil and probiotic, especially in males, is advisable to be supplemented in water of growing broilers chicken programs from 0 to 30 days of age. Moreover, further studies under commercial conditions are recommended to locate the most favorable combination of Magic oil/probiotic supplements for the best processing characteristics and meat quality attributes outcomes.
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Affiliation(s)
- Gamaleldin M Suliman
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Elsayed O S Hussein
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Ahmed Alsagan
- King Abdulaziz City for Science and Technology, Riyadh, Saudi Arabia
| | - Abdullah N Al-Owaimer
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Rashed Alhotan
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Hani H Al-Baadani
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Hani A Ba-Awadh
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Mohammed M Qaid
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Ayman A Swelum
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
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97
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Akyüz HÇ, Onbaşılar EE. Carcass, visceral organ, and meat quality properties of two broiler hybrids differing in growth rates. Anim Sci J 2023; 94:e13901. [PMID: 38112049 DOI: 10.1111/asj.13901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 10/03/2023] [Accepted: 10/12/2023] [Indexed: 12/20/2023]
Abstract
This study aimed to determine the carcass, visceral organ, and meat properties according to the sex in slow growing broilers (SGB) and fast growing broilers (FGB). Six broilers from each genotype and sex group were slaughtered every week. It was determined that the difference between SGB and FGB in terms of carcass yield occurred at the highest level at 5 weeks and this difference continued until the age of 10 weeks. The weight percentages of all visceral organs examined in FGB were lower than in SGB. Higher values of pH, lightness, and cooking loss were determined in breast and thigh meat of FGB compared with SGB (P < 0.05). The effects of genotype on protein levels of breast and leg meats were found to be insignificant. The fat level in breast meat was insignificant between genotypes after the fifth week of fattening period. There was no difference between the sexes regarding meat quality in both genotypes. When FGB and SGB were reared under the intensive conditions for 10 weeks, it was observed that visceral organs developed in harmony with body weight, especially in SGB during the 10 weeks of fattening period and SGB maintained their superiority in terms of meat quality.
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Affiliation(s)
- Hilal Çapar Akyüz
- Department of Animal Husbandry, Faculty of Veterinary Medicine, Ankara University, Ankara, Turkey
| | - Esin Ebru Onbaşılar
- Department of Animal Husbandry, Faculty of Veterinary Medicine, Ankara University, Ankara, Turkey
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98
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ZAGO ICC, MENDONÇA FJ, BELLUCO CZ, MENCK ALG, SOARES AL. Preparation of a cooked and salted chicken breast product using alcalase-hydrolyzed wooden breast fillets. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.97422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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99
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Sakr SA, EL-Emam HA, Naiel MAE, Wahed NM, Zaher HA, Mohamed Soliman M, Shukry M, Shehata AM, Alkhedaide A, Elghareeb MM. The effects of paulownia ( Paulownia tomentosa) leaf extract enriched diets on meat quality, sensory attributes, and the potential economic impact of broilers. ITALIAN JOURNAL OF ANIMAL SCIENCE 2022. [DOI: 10.1080/1828051x.2022.2121665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Shimaa A. Sakr
- Department of Husbandry and Development of Animal Wealth, Faculty of Veterinary Medicine, Mansoura University, Mansoura, Egypt
| | - Huda A. EL-Emam
- Department of Husbandry and Development of Animal Wealth, Faculty of Veterinary Medicine, Mansoura University, Mansoura, Egypt
| | - Mohammed A. E. Naiel
- Department of Animal Production, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Noha M. Wahed
- Department of Husbandry and Development of Animal Wealth, Faculty of Veterinary Medicine, Mansoura University, Mansoura, Egypt
| | - Hanan A. Zaher
- Food Hygiene and Control Department, Faculty of Veterinary Medicine, Mansoura University, Mansoura, Egypt
| | - Mohamed Mohamed Soliman
- Clinical Laboratory Sciences Department, Turabah University College, Taif University, Taif, Saudi Arabia
| | - Mustafa Shukry
- Physiology Department, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafrelsheikh, Egypt
| | - Abdelrazeq M. Shehata
- Department of Animal Production, Faculty of Agriculture, Al-Azhar University, Nasr City, Cairo, Egypt
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India
| | - Adil Alkhedaide
- Clinical Laboratory Sciences Department, Turabah University College, Taif University, Taif, Saudi Arabia
| | - Mona M. Elghareeb
- Physiology Department, Faculty of Veterinary Medicine, Mansoura University, Mansoura, Egypt
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100
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Novel Insights into Total Flavonoids of Rhizoma Drynariae against Meat Quality Deterioration Caused by Dietary Aflatoxin B1 Exposure in Chickens. Antioxidants (Basel) 2022; 12:antiox12010083. [PMID: 36670945 PMCID: PMC9854432 DOI: 10.3390/antiox12010083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 12/22/2022] [Accepted: 12/23/2022] [Indexed: 12/31/2022] Open
Abstract
Aflatoxin B1 (AFB1) is a group of highly toxic mycotoxins that are commonly found in human and animal foods and threaten animal and human food safety. Total flavonoids of Rhizoma Drynaria (TFRD), a traditional Chinese medicinal herb, exert multiple biological activities such as immunomodulatory, anti-inflammatory, and anti-oxidation effects. Here, a total of 160 healthy 21-day-old male broilers were randomly divided into four groups: the CON group, the TFRD group, the AFB1 group, and the AFB1 + TFRD group. The study found that AFB1 exposure altered the breast meat quality-related indicators, including meat sensory and physical indicators. Metabolomics analysis further showed that the change in meat quality was closely associated with significantly differential metabolites of breast muscle. Furthermore, spotlighted amino acid content contributes to changes in the secondary structure of the myofibrillar protein by Raman spectroscopy analysis, which was associated with the oxidative stress and inflammatory response in AFB1-exposed breast meat. Meanwhile, dietary 125 mg/kg TFRD supplementation could effectively restore the changes in breast meat quality. Taken together, these results by multi-technical analysis revealed that AFB1 exposure causes deterioration of chicken meat quality and that TFRD may be a potential herbal extract to antagonize mycotoxicity.
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