1
|
Fan X, Gao X, Zhou C. l-arginine and l-lysine supplementation to NaCl tenderizes porcine meat by promoting myosin extraction and actomyosin dissociation. Food Chem 2024; 446:138809. [PMID: 38402768 DOI: 10.1016/j.foodchem.2024.138809] [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: 12/08/2023] [Revised: 02/04/2024] [Accepted: 02/18/2024] [Indexed: 02/27/2024]
Abstract
This study investigated the individual and combined effects of l-arginine, l-lysine, and NaCl on the ultrastructure of porcine myofibrils to uncover the mechanism underlying meat tenderization. Arg or Lys alone shortened A-bands and damaged M-lines, while NaCl alone destroyed M- and Z-lines. Overall, Arg and Lys cooperated with NaCl to destroy the myofibrillar ultrastructure. Moreover, these two amino acids conjoined with NaCl to increase myosin solubility, actin band intensity, and the protein concentration of the actomyosin supernatant. However, they decreased the turbidity and particle size of both myosin and actomyosin solutions, and the remaining activities of Ca2+- and Mg2+-ATPase. The current results revealed that Arg/Lys combined with NaCl to extract myosin and dissociate actomyosin, thereby aggravating the destruction of the myofibrillar ultrastructure. The present results provide a good explanation for the previous phenomenon that Arg and Lys cooperated with NaCl to improve meat tenderness.
Collapse
Affiliation(s)
- Xiaokang Fan
- Engineering Research Centre of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China
| | - Xun Gao
- Engineering Research Centre of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China
| | - Cunliu Zhou
- Engineering Research Centre of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China.
| |
Collapse
|
2
|
Berardi G, Di Taranto A, Haouet N, Vita V, Palomba E, Rizzi G, Iammarino M. Monitoring of polyphosphate levels in animal source products collected in Italy by means of ion chromatography with suppressed conductivity detection. Ital J Food Saf 2023; 12:11110. [PMID: 38116373 PMCID: PMC10726398 DOI: 10.4081/ijfs.2023.11110] [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: 12/21/2022] [Accepted: 02/27/2023] [Indexed: 12/21/2023] Open
Abstract
Polyphosphates (PPs) constitute a class of food additives widely used due to their ability to exercise different useful activities. The food safety concern about the use of PPs in food is both the possible non-declared addition and some health effects, such as bile duct stones, decrease in oligo-element absorption, and allergic reactions in susceptible people. In this study, an analytical method based on ion chromatography with conductivity detection was applied for the detection and quantification of PPs in 238 samples of animal-derived products such as meat, dairy, and fish products. A contribution to risk assessment was also included. The monitoring confirmed the absence of non-compliant results. All concentrations of PPs were indeed lower than the legal limits set in European Regulation No. 1333/2008. Moreover, no residue of PPs was detected (> limit of quantification: 0.09 g kg-1) in samples where it was not reported on the product label. No PPs were detected in mollusks, meat-based preparations, semi-ripened, unripened, and spun paste cheese, while they are widely used in surimi, with concentrations in the range of 0.1-0.5 g kg-1. The highest concentrations were quantified in a würstel sample (4.7±0.3 g kg-1) and a spreadable cheese sample (8.9±0.7 g kg-1). Considering that the high exposure scenario together with a very susceptible population group (toddlers) were taken into account for this risk exposure study and that the highest admissible daily intake obtained was equal to 10.4%, the assessment demonstrated that the actual use of PPs in food does not pose a risk for food safety.
Collapse
Affiliation(s)
- Giovanna Berardi
- Experimental Zooprophylactic Institute of Apulia and Basilicata, Foggia
| | | | - Naceur Haouet
- Food Control Laboratory, Experimental Zooprophylactic Institute of Umbria and Marche, Perugia, Italy
| | - Valeria Vita
- Experimental Zooprophylactic Institute of Apulia and Basilicata, Foggia
| | - Elena Palomba
- Experimental Zooprophylactic Institute of Apulia and Basilicata, Foggia
| | - Gianluca Rizzi
- Experimental Zooprophylactic Institute of Apulia and Basilicata, Foggia
| | - Marco Iammarino
- Experimental Zooprophylactic Institute of Apulia and Basilicata, Foggia
| |
Collapse
|
3
|
Influence of sodium chloride and sodium pyrophosphate on the physicochemical and gelling properties of silver carp myofibrillar proteins sol subjected to freeze-thaw cycles. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
4
|
Dong Y, Zhang H, Mei J, Xie J, Shao C. Advances in application of ultrasound in meat tenderization: A review. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.969503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Tenderness could measure the eating quality of meat. The mechanism of muscle tenderization is becoming more and more critical in the past decade. Since the transforming of muscle into edible meat requires a complex physiological and biochemical process, the related tenderization of meat can be beneficial to improving the meat quality. As a non-thermal processing technology with energy-saving, environmental protection, and intense penetration, ultrasonic treatment has been widely used in the tenderizing process of meat products. In this paper, the principle of meat tenderization, the ultrasonic technology, and the application of ultrasonic technology in meat tenderization is summarized. The effect of ultrasonic technology on the tenderization of meat products is discussed from different perspectives (muscle fibers and connective tissue properties).
Collapse
|
5
|
Wang Z, Niu Y, Zhao S, Tian Y, Yu K, Yamashita T, Youling X, Yuan C. Thermal stability of actin of silver carp (
Hypophthalmichthys molitrix
) harvested in summer and winter as affected by myosin complexation. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zhuolin Wang
- United Graduate School of Agricultural Sciences Iwate University, Ueda 3‐18‐8, Morioka Iwate Japan
| | - Yabin Niu
- United Graduate School of Agricultural Sciences Iwate University, Ueda 3‐18‐8, Morioka Iwate Japan
| | | | - Yuanyong Tian
- College of Food Science and Technology Dalian Ocean University Dalian China
| | - Kefeng Yu
- Faculty of Agriculture Iwate University Iwate Japan
| | | | - Xiong Youling
- Department of Animal and Food Sciences University of Kentucky Lexington KY United States
| | - Chunhong Yuan
- Faculty of Agriculture Iwate University Iwate Japan
- Agri ‐ Innovation Center Iwate University Iwate Japan
| |
Collapse
|
6
|
Su C, He Z, Wang Z, Zhang D, Li H. The Structural Rearrangement and Depolymerization Induced by
High‐Pressure
Homogenization Inhibit the Thermal Aggregation of Myofibrillar Protein. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chang Su
- College of Food Science Southwest University, No.2 Tiansheng Road, Beibei District Chongqing 400715 China
| | - Zhifei He
- College of Food Science Southwest University, No.2 Tiansheng Road, Beibei District Chongqing 400715 China
- Chongqing Engineering Research Center of Regional Food, No.2 Tiansheng Road, Beibei District Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing, No.2 Tiansheng Road, Beibei District Chongqing 400715 China
| | - Zefu Wang
- College of Food Science and Technology, Guangdong Ocean University, No. 1, Haida Road, Mazhang District Zhanjiang 524088 China
| | - Dong Zhang
- School of Food and Biological Engineering Xihua University, No.999 Jinzhou Road, Jinniu District Chengdu 610039 China
| | - Hongjun Li
- College of Food Science Southwest University, No.2 Tiansheng Road, Beibei District Chongqing 400715 China
- Chongqing Engineering Research Center of Regional Food, No.2 Tiansheng Road, Beibei District Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing, No.2 Tiansheng Road, Beibei District Chongqing 400715 China
| |
Collapse
|
7
|
Zhang J, Zhou W, Xu M, Fang C, Du Q, Xu X, Lyu F, Ding Y, Liu J. Characterization of silver carp myosin glycated with phosphorylated konjac oligo-glucomannan. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6117-6124. [PMID: 33908046 DOI: 10.1002/jsfa.11268] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 04/08/2021] [Accepted: 04/27/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Myosin (Ms) is abundant in fish meat, but it has limited application in the food industry because of its low solubility and thermal stability. Our previous reports found that these functional properties of Ms can be significantly improved after glycation with konjac oligo-glucomannan (KOG). However, the effects of phosphorylated KOG (PKOG) on physicochemical, structural and functional properties of silver carp Ms are still unknown. RESULTS This study characterized the silver carp Ms protein glycated with PKOG at 50 °C and 75% relative humidity for 48 h. As degree of phosphorylation increased, free amino content increased, whereas degree of grafting decreased. Meanwhile, isoelectric point (pI) reduced, however, PKOGs showed no differences in pI. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis suggested the formation of glycoconjugates, and scanning electron microscopy revealed thinner flakes and uneven appearance of glycoconjugates. Fourier transform infrared spectroscopy indicated that the amide I, II and III bands of Ms were changed by the glycation. Ms became highly soluble in 0.5 mol L-1 NaCl with increased phosphate addition in PKOGs. Thermal stability of Ms was effectively improved when heated at 80 °C for 60 min. CONCLUSION Glycation with appropriate PKOG might be a promising method for Ms modification because of the resulting improvement in solubility and thermal stability. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jianyou Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, PR China
- Key Laboratory of Marine Fishery Resources Exploitment and Utilization of Zhejiang Province, Hangzhou, PR China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, PR China
| | - Wei Zhou
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, PR China
| | - Mingjiang Xu
- Qiandao Lake Development Group Co. Ltd, Hangzhou, PR China
| | - Chunhua Fang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, PR China
| | - Qiwei Du
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, PR China
- Key Laboratory of Marine Fishery Resources Exploitment and Utilization of Zhejiang Province, Hangzhou, PR China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, PR China
| | - Xia Xu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, PR China
- Key Laboratory of Marine Fishery Resources Exploitment and Utilization of Zhejiang Province, Hangzhou, PR China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, PR China
| | - Fei Lyu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, PR China
- Key Laboratory of Marine Fishery Resources Exploitment and Utilization of Zhejiang Province, Hangzhou, PR China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, PR China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, PR China
- Key Laboratory of Marine Fishery Resources Exploitment and Utilization of Zhejiang Province, Hangzhou, PR China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, PR China
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, PR China
- Key Laboratory of Marine Fishery Resources Exploitment and Utilization of Zhejiang Province, Hangzhou, PR China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, PR China
| |
Collapse
|
8
|
Shi H, Shahidi F, Wang J, Huang Y, Zou Y, Xu W, Wang D. Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms. FOOD PRODUCTION, PROCESSING AND NUTRITION 2021. [DOI: 10.1186/s43014-021-00062-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Abstract
Developing efficient and promising tenderising techniques for postmortem meat is a heavily researched topic among meat scientists as consumers are willing to pay more for guaranteed tender meat. However, emerging tenderising techniques are not broadly used in the meat industry and, to some degree, are controversial due to lack of theoretical support. Thus, understanding the mechanisms involved in postmortem tenderisation is essential. This article first provides an overview of the relationship of ageing tenderisation and calpain system, as well as proteomics applied to identify protein biomarkers characterizing tenderness. In general, the ageing tenderisation is mediated by multiple biochemical activities, and it can exhibit better palatability and commercial benefit by combining other interventions. The calpain system plays a key role in ageing tenderisation functions by rupturing myofibrils and regulating proteolysis, glycolysis, apoptosis and metabolic modification. Additionally, tenderising techniques from different aspects including exogenous enzymes, chemistry, physics and the combined methods are discussed in depth. Particularly, innovation of home cooking could be recommended to prepare relatively tender meat due to its convenience and ease of operation by consumers. Furthermore, the combined interventions provide better performance in controlled tenderness. Finally, future trends in developing new tenderising techniques, and applied consideration in the meat processing industry are proposed in order to improve meat quality with higher economical value.
Graphical abstract
Collapse
|
9
|
Filamentous myosin in low-ionic strength meat protein processing media: Assembly mechanism, impact on protein functionality, and inhibition strategies. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.039] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
10
|
How ultrasound combined with potassium alginate marination tenderizes old chicken breast meat: Possible mechanisms from tissue to protein. Food Chem 2020; 328:127144. [DOI: 10.1016/j.foodchem.2020.127144] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Revised: 05/17/2020] [Accepted: 05/23/2020] [Indexed: 02/06/2023]
|
11
|
Chen X, Luo J, Lou A, Wang Y, Yang D, Shen QW. Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods. Food Chem 2020; 338:128138. [PMID: 33091978 DOI: 10.1016/j.foodchem.2020.128138] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 08/16/2020] [Accepted: 09/16/2020] [Indexed: 11/18/2022]
Abstract
The aim of this study was to investigate the effects of different curing methods on protein structure, protein and lipid oxidation, lypolysis and volatile compounds in duck breast meat. The results showed that compared to static brining and pulsed pressure salting, the vacuum tumbling curing significantly decreased the oxidation of proteins and lipids, and the surface hydrophobicity of proteins, increased α-helix structure but decreased the proportion of β-sheet, and increased actomyosin dissociation, liplysis and the free fatty acid content in meat. Meanwhile, vacuum tumbling curing decreased the amount of volatile flavor compounds, hexanal, 2,3-octanone, and off-flavor compounds 1-octen-3-ol and 1-hexanol. This study suggests that concerns on healthiness and the sensory quality of processed meat products should be paid in the selection of curing methods and vacuum tumbling curing is superior in terms of both aspects.
Collapse
Affiliation(s)
- Xing Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
| | - Jie Luo
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
| | - Aihua Lou
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
| | - Yan Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
| | - Dawei Yang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China.
| | - Qingwu W Shen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China.
| |
Collapse
|
12
|
LeMaster MN, Chauhan SS, Wick MP, Clark DL, England EM. Potassium carbonate improves fresh pork quality characteristics. Meat Sci 2019; 156:222-230. [PMID: 31226650 DOI: 10.1016/j.meatsci.2019.05.019] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 05/17/2019] [Accepted: 05/17/2019] [Indexed: 11/16/2022]
Abstract
Meat enhancement strategies like sodium tripolyphosphate (STP) are used to improve fresh meat quality attributes like color, water-holding capacity, and tenderness. However, alternatives are necessary because of reduced consumer acceptance of STP. One alternative is potassium carbonate (K2CO3). A study was conducted to evaluate K2CO3's impact on fresh, boneless, center-cut pork loins enhanced with one of five treatments: a negative control, positive control (0.3% STP), and three concentrations of K2CO3 (0.1, 0.3, and 0.5%). Loins were cut into chops, stored under simulated retail display, and analyzed for color (L*, a*, b*), pH, cook loss, and tenderness. For each quality characteristic measured, the 0.3% and 0.5% K2CO3 maintained redness (a*), decreased yellowness (b*), reduced cooking loss, and maintained tenderness compared to STP. SDS-PAGE analysis further determined that both K2CO3 and STP extracted myosin heavy chain. Combined, these data suggest that K2CO3 may function as an alternative to STP in the fresh pork industry provided microbial safety and shelf-life are appropriately controlled.
Collapse
Affiliation(s)
- Michelle N LeMaster
- The Ohio State University, Department of Animal Science, United States of America
| | - Surinder S Chauhan
- The Ohio State University, Department of Animal Science, United States of America; Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Australia
| | - Macdonald P Wick
- The Ohio State University, Department of Animal Science, United States of America
| | - Daniel L Clark
- The Ohio State University, Department of Animal Science, United States of America
| | - Eric M England
- The Ohio State University, Department of Animal Science, United States of America.
| |
Collapse
|
13
|
Kim HK, Kim YH, Kim YE, Jung SK, Lee NH, Song KM. Effects of salts on ultrasonic extraction of protein from porcine myocardium. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2017.12.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
14
|
Gouvêa AA, Oliveira RL, Leão AG, Bezerra LR, Assis DY, Albuquerque IR, Pellegrini CB, Rocha TC. Effects of licury cake in young Nellore bull diets: salted sun-dried meat is preferred rather than fresh meat by consumers despite similar physicochemical characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:2147-2153. [PMID: 27594557 DOI: 10.1002/jsfa.8022] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2015] [Revised: 08/27/2016] [Accepted: 08/30/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Salted Sun-dried meat is a traditional process of meat salting that can improve quality and overall acceptance. The present study compared the physicochemical and sensory attributes of fresh and salted sun-dried meat from Nellore Zebu (Bos taurus indicus) bulls (n = 32) and evaluated diets containing different levels (0%, 7%, 14% and 21%) of licury cake in diets provided to Nellore finished in a feedlot. RESULTS Salted sun-dried meat decreased moisture (P < 0.0001) and ether extract (P = 0.0002) contents but increased ash (P < 0.0001) and protein (P < 0.0001) contents compared to fresh meat. The addition of licury resulted in linear increases in moisture (P = 0.02) and quadratic effects on Warner-Bratzler shear force (P < 0.03) in fresh meat. Cooking weight loss (P < 0.0001) and Warner-Bratzler shear force (P = 0.03) were reduced by the manufacturing process of sun-dried meat. Sun-dried meat presented greater color index L* (P = 0.0032), a* (P < 0.0001) and c* (P < 0.0001) values but a lower index color b* (P < 0.0001) value compared to fresh meat. Salted sun-dried meat presented greater sensory characteristic scores compared to fresh meat (P > 0.05). CONCLUSION Licury cake can be used in 21% of dry matter in diets to finish animals in feedlot without lessening the quality fresh meat or sundried meat. Salted sun-dried meat presented a greater overall acceptance. © 2016 Society of Chemical Industry.
Collapse
Affiliation(s)
- Ana Al Gouvêa
- Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil
| | - Ronaldo L Oliveira
- Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil
| | - André G Leão
- Department of Animal Science, Federal University of Mato Grosso, Institute of Agricultural Sciences and Technology - ICAT, Rondonópolis City, Mato Grosso State, 78735901, Rondonópolis, Brazil
| | - Leilson R Bezerra
- Department of Animal Science, Federal University of Piauí, Campus Cinobelina Elvas, Bom Jesus City, Piauí State, 64 900-000, Brazil
| | - Dallyson Yc Assis
- Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil
| | - Italo Rr Albuquerque
- Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil
| | - Caius B Pellegrini
- Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil
| | - Tiago C Rocha
- Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil
| |
Collapse
|