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Liu J, Wang Z, Li C, Chen Z, Zheng A, Chang W, Liu G, Cai H. Effects of Selenium Dietary Yeast on Growth Performance, Slaughter Performance, Antioxidant Capacity, and Selenium Deposition in Broiler Chickens. Animals (Basel) 2023; 13:3830. [PMID: 38136867 PMCID: PMC10740573 DOI: 10.3390/ani13243830] [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: 10/18/2023] [Revised: 11/29/2023] [Accepted: 11/30/2023] [Indexed: 12/24/2023] Open
Abstract
Selenium (Se) yeast, a bioavailable form of selenium, exhibits enhanced bioavailability due to its unique organic matrix and superior metabolic availability compared to the inorganic selenium sources. This study aims to evaluate the effects of Se yeast on the growth performance, slaughter performance, antioxidant capacity, and Se deposition in broiler chickens. A total of 264 1-day-old male AA broilers (38.7 ± 0.1 g) were randomly assigned to four treatment groups, with six replicates of 11 chickens per replicate. The broilers were fed a basal diet or a diet supplemented with 0.1, 0.2, and 0.4 mg/kg Se yeast. The experiment lasted for 42 days. Although the results showed that Se yeast did not significantly improve the growth performance of broilers, it did significantly decrease the abdominal fat ratio. Additionally, supplementation of Se yeast significantly improved the antioxidant capacity of broilers. The quadratic regression models were used to simulate the relationship between Se content in the feed and Se deposition in broiler tissues. The regression equations were as follows: pectoral muscle, Y = 2.628X - 0.340X2 - 0.592 (R2 = 0.927); leg muscle, Y = 2.317X - 0.272X2 - 0.490 (R2 = 0.937); liver, Y = 3.357X - 0.453X2 - 0.493 (R2 = 0.961); kidney, Y = 4.084X - 0.649X2 + 0.792 (R2 = 0.932). Based on these findings, the Se deposition in broiler tissues can be predicted by the Se content of the additive, which is of great significance for the precise production of Se-enriched functional chicken products.
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Affiliation(s)
- Jinmei Liu
- Key Laboratory for Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agriculture Sciences, Beijing 100081, China; (J.L.); (C.L.); (Z.C.); (A.Z.); (H.C.)
| | - Zheng Wang
- College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, China;
| | - Chong Li
- Key Laboratory for Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agriculture Sciences, Beijing 100081, China; (J.L.); (C.L.); (Z.C.); (A.Z.); (H.C.)
| | - Zhimin Chen
- Key Laboratory for Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agriculture Sciences, Beijing 100081, China; (J.L.); (C.L.); (Z.C.); (A.Z.); (H.C.)
| | - Aijuan Zheng
- Key Laboratory for Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agriculture Sciences, Beijing 100081, China; (J.L.); (C.L.); (Z.C.); (A.Z.); (H.C.)
| | - Wenhuan Chang
- Key Laboratory for Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agriculture Sciences, Beijing 100081, China; (J.L.); (C.L.); (Z.C.); (A.Z.); (H.C.)
| | - Guohua Liu
- Key Laboratory for Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agriculture Sciences, Beijing 100081, China; (J.L.); (C.L.); (Z.C.); (A.Z.); (H.C.)
| | - Huiyi Cai
- Key Laboratory for Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agriculture Sciences, Beijing 100081, China; (J.L.); (C.L.); (Z.C.); (A.Z.); (H.C.)
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Chun CKY, Roth M, Welti R, Richards MP, Hsu WW, O'Quinn T, Chao MD. Exploring the potential effect of phospholipase A2 antibody to extend beef shelf-life in a beef liposome model system. Meat Sci 2023; 198:109091. [PMID: 36587462 DOI: 10.1016/j.meatsci.2022.109091] [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: 08/10/2022] [Revised: 12/27/2022] [Accepted: 12/28/2022] [Indexed: 12/31/2022]
Abstract
The objective of this study was to elucidate the effect of phospholipase A2 (PLA2) and a PLA2 antibody (aPLA2) on phospholipid (PL) hydrolysis in beef and to understand how the altered PL composition may affect lipid oxidation and antioxidant capacity of beef in an in vitro system. Various combinations of PLA2 and aPLA2 were introduced to a beef liposome model system and exposed to a retail display. The PL and free fatty acid (FFA) profiles, antioxidant capacity and lipid oxidation were measured for the liposome system. Key PL classes were reduced and the release of polyunsaturated FFAs was increased with the inclusion of PLA2 in the treatments (P < 0.05). There was no inhibition of PL hydrolysis with the addition of aPLA2. PLA2 showed strong antioxidant capacity in the liposome system (P < 0.01), but lipid oxidation still increased in samples treated with PLA2 throughout the retail display (P < 0.01). Finally, aPLA2 treatments demonstrated potential to decrease lipid oxidation (P < 0.01).
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Affiliation(s)
- Colin K Y Chun
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, Kansas 66506, USA
| | - Mary Roth
- Kansas State University, Division of Biology, Manhattan, Kansas, 66506, USA
| | - Ruth Welti
- Kansas State University, Division of Biology, Manhattan, Kansas, 66506, USA
| | - Mark P Richards
- University of Wisconsin Madison, Animal and Dairy Sciences, Madison, WI 53706-1205, USA
| | - Wei-Wen Hsu
- University of Cincinnati, Environmental and Public Health Sciences, Cincinnati, OH 45267, USA
| | - Travis O'Quinn
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, Kansas 66506, USA
| | - Michael D Chao
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, Kansas 66506, USA.
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Dietary Grape Pomace Supplementation in Lambs Affects the Meat Fatty Acid Composition, Volatile Profiles and Oxidative Stability. Foods 2023; 12:foods12061257. [PMID: 36981183 PMCID: PMC10048055 DOI: 10.3390/foods12061257] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 03/07/2023] [Accepted: 03/14/2023] [Indexed: 03/18/2023] Open
Abstract
The aim of this study was to evaluate the effects of supplementing grape pomace (GP) in lambs’ diets. A total of 30 lambs homogeneous for body weight (13.1 ± 2.1 kg) and age (25–30 days) were randomly allocated into two groups. The control group (CTR) received a standard diet for 45 days, while in the same period the experimental group (GP+) was fed with a diet containing 10% GP on a dry matter (DM) basis. The meat samples from the two groups showed no significant differences in drip loss, cooking loss, meat color and total lipid amount. However, the experimental feeding strategy influenced the meat fatty acid composition, with an increase in the relative percentages of stearic, vaccenic and rumenic acids. In particular, the increase in rumenic acids is associated with several health benefits attributed to its high bioactive properties. In cooked meat samples stored for 5 days at 4 °C, the dietary GP supplementation induced an increase in nonanal and 1-octen-3-ol and a significant reduction of hexanal, an indicator of oxidation; this improved resistance to oxidation in the GP+ samples and was also confirmed by the thiobarbituric acid reactive species (TBARS) test. In summary, the present study showed that the dietary GP supplementation was effective in improving the fatty acid composition and the oxidative stability of lamb meat. The use and valorization of the GP as a matrix of interest for zootechnical nutrition can, therefore, represent a suitable strategy for improving the qualitative aspects of animal production.
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Lv J, Ma J, Liu Y, Li P, Wang D, Geng Z, Xu W. Lipidomics analysis of Sanhuang chicken during cold storage reveals possible molecular mechanism of lipid changes. Food Chem 2023; 417:135914. [PMID: 36933423 DOI: 10.1016/j.foodchem.2023.135914] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 03/04/2023] [Accepted: 03/06/2023] [Indexed: 03/12/2023]
Abstract
Lipidomic profiles changes of the Sanhuang chicken breast meat during cold storage (4 °C) were analyzed using ultra-high performance liquid chromatography coupled with mass spectrometry (UHPLC-MS)-based lipidomic analysis. Total lipids content decreased 16.8% after storage. Triacylglycerol (TAG), phosphatidylcholine (PC) and phosphatidylethanolamine (PE) significantly decreased, while lysophosphatidylcholine (LPC) and lysophosphatidylethanolamine (LPE) increased. Particularly, there was a trend that TAGs with fatty acids of 16:0 and 18:1, and phospholipids containing 18:1, 18:2 and 20:4 were more likely to be downregulated. The increase in the ratio of lysophospholipids/phospholipids and the degree of lipid oxidation demonstrated oxidation and enzymatic hydrolysis are potentially responsible for the lipid transformation. Moreover, 12 lipid species (P < 0.05, VIP > 1, FC < 0.8 or >1.25) were identified to be associated with the spoilage of meat. Glycerophospholipid metabolism and linoleic acid metabolism were the key metabolic pathways involved in the lipid transformations of chilled chicken.
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Affiliation(s)
- Jingxiu Lv
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, PR China
| | - Jingjing Ma
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, PR China; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Yu Liu
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, PR China
| | - Pengpeng Li
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, PR China; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
| | - Daoying Wang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, PR China; Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, PR China.
| | - Zhiming Geng
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, PR China
| | - Weimin Xu
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, PR China
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Effect of age and different doses of dietary vitamin E on breast meat qualitative characteristics of finishing broilers. ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2021; 7:163-167. [PMID: 33997344 PMCID: PMC8110874 DOI: 10.1016/j.aninu.2020.08.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 06/03/2020] [Accepted: 08/06/2020] [Indexed: 11/25/2022]
Abstract
The supplementation of vitamin E on broiler chicken diets is essential to the prevention of lipid oxidation reactions in the meat and improvement of meat quality. The objective of this study was to assess the effect of different doses of dietary vitamin E on breast meat quality of broiler chickens in the finishing period. Five doses of vitamin E were used (30, 90, 150, 210, and 270 mg/kg feed) in broilers' diets from 42 to 54 d of age. A completely randomized design was conducted, followed by a split-plot, where the vitamin E dose was considered as the whole plot, and broilers’ age at slaughter was the subplot. Breast meat quality was assessed at 4 different ages (45, 48, 51, and 54 d old), using 50 birds per age, totaling 200 birds. Meat quality characteristics evaluated were: pH at 24 h post mortem, color (brightness, redness, and yellowness), water holding capacity, cooking loss, shear force, and lipid peroxidation. There was no interaction between age and dose of vitamin E for meat quality characteristics (P > 0.05). The age at slaughter had a quadratic effect (P < 0.05) on pH, brightness, redness, and water holding capacity. Although pH values were higher in the breast meat of older birds (51 and 52 d old), breast meat of younger birds (48 d) had a more reddish aspect. Shear force value was higher in breast meat of birds slaughtered at later ages (P < 0.01), as a linear age-effect was observed. Brightness increased linearly (P < 0.05) with higher vitamin doses, whereas treatments did not alter yellowness, cooking loss, and lipid peroxidation. In this study, increasing vitamin E doses in the finishing period increased the brightness of broiler breast meat, whereas slaughtering at later ages resulted in greater meat pH and shear force value.
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Bovula N, Ncobela CN, Pilane CM, Nedambale TL, Chimonyo M. Growth performance and fertility of Windsnyer boars supplemented with α-tocopherol. Trop Anim Health Prod 2021; 53:161. [PMID: 33580340 DOI: 10.1007/s11250-021-02610-9] [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: 09/03/2020] [Accepted: 02/08/2021] [Indexed: 10/22/2022]
Abstract
The purpose of the present work was to determine the response in growth performance and spermatozoa characteristics of Windsnyer boars supplemented with progressive levels of α-tocopherol. Twenty Windsnyer boars aged 12 weeks with an average body weight of 19.5 ± 2.67 kg were used. Each boar was housed individually in a 1.54 × 0.8 m pen in environmentally controlled house with the temperature ranging from 22 to 25 °C. Five boars were randomly assigned to each diet containing 0, 40, 70 and 90 IU of α-tocopherol. The growth performance experiment lasted for 12 weeks. Subsequently, boars were humanely slaughtered for analyses of testicular development and spermatozoa characteristics. Polynomial regression was used to analyse data. There was a linear response (P < 0.05) in average daily gain and feed conversion ratio as α-tocopherol levels increased. Left and right testicular weights showed a linear increase (P < 0.05) with increasing levels of α-tocopherol. Weights of left and right epididymis exhibited quadratic response (P < 0.05). Seminiferous tube area responded in a quadratic fashion (P < 0.05). There was a quadratic relationship (P < 0.05) between semen volume, straight-line velocity and live spermatozoa. Dead spermatozoa and head abnormalities exhibited linear decrease (P < 0.05). In conclusion, inclusion of α-tocopherol improved growth performance and fertility of Windsnyer boars.
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Affiliation(s)
- Ntombizodwa Bovula
- Agricultural Research Council, Animal Production, Private Bag X2, Irene, 0062, South Africa.,Department of Agricultural, Earth and Environmental Science, Animal and Poultry Science, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg, 3209, South Africa
| | - Cyprial N Ncobela
- Agricultural Research Council, Animal Production, Private Bag X2, Irene, 0062, South Africa
| | - Cyril M Pilane
- Agricultural Research Council, Animal Production, Private Bag X2, Irene, 0062, South Africa
| | - Tshimangadzo L Nedambale
- Agricultural Research Council, Animal Production, Private Bag X2, Irene, 0062, South Africa.,Faculty of Science, Department of Animal Science, Tshwane University of Technology, Private Bag X680, Pretoria, 0001, South Africa
| | - Michael Chimonyo
- Department of Agricultural, Earth and Environmental Science, Animal and Poultry Science, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg, 3209, South Africa.
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Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues. Molecules 2020; 25:molecules25214975. [PMID: 33121144 PMCID: PMC7662583 DOI: 10.3390/molecules25214975] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 09/23/2020] [Accepted: 09/25/2020] [Indexed: 12/03/2022] Open
Abstract
The aim of this work was to study the sheep meat physicochemical traits as affected by distilled myrtle residues (MR) supplementation. For this, 27 culled ewes were divided into three groups receiving a ration composed by concentrate and hay for the Control group, concentrate and MR as a total substitute to hay for the Myrt-H group, or hay, less concentrate, and MR as a partial substitute to concentrate for the Myrt-C group. The meat chemical composition, pH, and color parameters were not affected by the MR intake. However, this animal’s dietary treatment resulted in higher meat polyphenol and α-tocopherol content for both MR groups (9.38 and 8.05 vs. 3.04 μg g−1 DM for Myrt-H, Myrt-C, and Control, respectively). In addition, since day 3 of meat storage, the lipid oxidation was improved by MR intake being lower for both MR groups than the Control (0.51 vs. 1.11 mg MDA/kg of meat). The total polyunsaturated fatty acid (PUFA) and saturated fatty acid (SFA) were similar among groups. However, the meat of Myrt-H had the highest C18:2n-6 and total PUFAn-6. In conclusion, the MR intake could be useful given it increases the meat content of vitamin E and improves its oxidative status without negative effects on the FA profile.
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Effect of Amniotic Injection of N-Carbamylglutamate on Meat Quality of Broilers. Animals (Basel) 2020; 10:ani10040576. [PMID: 32235422 PMCID: PMC7222414 DOI: 10.3390/ani10040576] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2020] [Revised: 03/19/2020] [Accepted: 03/24/2020] [Indexed: 01/20/2023] Open
Abstract
Simple Summary N-carbamylglutamate (NCG) is a key activator of endogenous arginine production, which plays a vital role in meat quality and antioxidant performance. To the best of our knowledge, there is no study about NCG enhancing the meat quality of broilers. The present research was aimed at exploring the effects of amniotic injection of NCG on meat quality of pectoral muscle in broilers. The data showed that the in ovo feeding (IOF) of NCG enhanced the arginine content, improved the nutritional properties, enhanced the antioxidant capacity, and improved the meat quality in the pectoral muscle of broilers. In summary, amniotic injection of NCG on day 17.5 of incubation could be an effective and novel approach to improving the meat quality of broilers. Abstract The current study was performed to determine the influence of amniotic injection of N-carbamylglutamate (NCG) on meat quality of pectoral muscle in broilers. A total of 792 alive broiler embryos at 17 d of incubation were assigned to three treatments randomly (non-injected control, saline-injected control, or NCG-injected treatment). The two injection treatments were an injection with 0.1 mL 0.85% aseptic saline alone or containing 2 mg NCG per egg at 17.5 d of incubation. After hatching, 72 healthy male chicks were selected from each treatment and housed in six pens for a 42 day feeding study. Pectoral muscles from six 42-day-old broilers were collected from each treatment group and were dissected for meat quality assays. The results showed that arginine contents in pectoral muscle in either free or hydrolytic form in the NCG group were higher than those in the non-injection control group (p < 0.05). In comparison to the non-injection or saline-injection control groups, NCG injection resulted in a lower lactic acid content in pectoral muscle (p < 0.05). Muscular antioxidant capacity in the NCG group was higher, as evidenced by the higher activity of catalase and glutathione peroxidase and lower content of malondialdehyde (p < 0.05). In addition, the group of in ovo administration of NCG had decreased drip loss and increased crude fat content in pectoral muscle in comparison to those of either control group (p < 0.05) and had enhanced crude protein content compared to that of the saline-injection control group (p < 0.05). Briefly, these results indicate that amniotic administration of NCG in the late incubation phase increased the arginine content, improved the nutritional properties, enhanced the antioxidant capacity, and improved the meat quality in the pectoral muscle of broilers. Amniotic injection of NCG may serve as a novel approach to improving the meat quality of broilers.
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Dietary Supplementation of Dried Grape Pomace Increases the Amount of Linoleic Acid in Beef, Reduces the Lipid Oxidation and Modifies the Volatile Profile. Animals (Basel) 2019; 9:ani9080578. [PMID: 31430960 PMCID: PMC6720490 DOI: 10.3390/ani9080578] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 08/08/2019] [Accepted: 08/16/2019] [Indexed: 01/26/2023] Open
Abstract
Simple Summary The grape pomace is the main solid by-product of the oenological industry, and represents a rich source of potent bioactive compounds. In this study we demonstrated that its inclusion in bovine diet resulted in a significant increase of linoleic acid concentration in meat, a condition which led to a positive increase in the polyunsaturated fatty acid:saturated fatty acids (PUFA:SFA) ratio. Despite the greater predisposition of PUFA to oxidation, an interesting improvement in the oxidative stability of meat was evidenced, presumably as an effect of the antioxidant activity performed by the bioactive compounds of which the grape pomace is rich in. This finding was also confirmed by the analysis of volatile compounds which highlighted a reduction of hexanal in meat samples obtained from animals fed the dietary grape pomace supplementation. Overall, the present study showed a viable way for the recovery and the valorization of the main by-product of the oenological industry. Abstract The aim of this study was to evaluate the effect of dietary supplementation with dried grape pomace on beef quality. Ten Friesian calves were divided into two groups, a control group that received a standard diet, and an experimental group that was administered the dietary supplementation. At the end of the 75 days of the trial, animals were slaughtered, and meat samples analyzed for physical and chemical properties, fatty acids composition, lipid oxidation, volatile compounds, and biogenic amines. The fatty acid profile resulted affected by dietary supplementation, since an increase in concentration of linoleic acid was observed. Furthermore, a reduction of lipid oxidation was found in the same samples. With reference to volatile compounds a reduction of hexanal and an increase of 2-3 octanedione was evidenced, while no effects were induced by diets on the synthesis of biogenic amines. The grape pomace exploitation as a dietary supplement in bovine diet did not have negative effects on the quality of beef and showed the potential to extend shelf life due to marked improvement in oxidative stability. Overall, the present study showed a viable way for the recovery and the valorization of the main by-product of the oenological industry.
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Abdel-Wareth AA, Taha EM, Südekum KH, Lohakare J. Thyme oil inclusion levels in a rabbit ration: Evaluation of productive performance, carcass criteria and meat quality under hot environmental conditions. ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2018; 4:410-416. [PMID: 30564761 PMCID: PMC6284221 DOI: 10.1016/j.aninu.2018.02.004] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/29/2017] [Revised: 01/20/2018] [Accepted: 02/28/2018] [Indexed: 12/30/2022]
Abstract
The aim of this study was to determine the impact of thyme essential oil supplementation in rabbit rations on performance, carcass criteria, and meat quality under hot environmental conditions. A total of 75, 4-week-old Californian male rabbits were assigned to 5 dietary treatments until 12 weeks of age. The rabbits were reared in an open house system (38 °C average ambient temperature and 26% to 35% relative humidity). Treatments were as follows: unsupplemented standard ration, negative control (CON); standard ration supplemented with 1.50 g/kg olive oil as carrier, positive control (POS); POS + 50 mg/kg thyme oil (TO1); POS + 100 mg/kg thyme oil (TO2); and POS + 150 mg/kg thyme oil (TO3). Dietary thyme oil up to 150 mg/kg improved (P < 0.001) feed intake and growth performance in comparison to CON. The highest average daily gain and most efficient feed conversion ratio (linear, P < 0.001 and quadratic, P < 0.001) were found for TO1 followed by TO2, TO3 and POS, respectively. The incorporation of thyme oil improved (P < 0.001) carcass criteria and decreased (P < 0.001) perirenal and scapular fat without any side effects on internal organs. Notably, the water holding capacity of rabbit meat was greater (P < 0.001), and the lipid oxidation was lower (P < 0.01) in rabbits fed treated rations compared with CON. Differences were also recorded in oxymyoglobin and metmyoglobin contents in rabbit meat among treatments. In conclusion, thyme oil of a specified composition and to be added to a rabbit ration up to 100 mg/kg using 1.50 g/kg olive oil as a carrier can be used as an efficient feed additive for improving productive performance of rabbits under hot environmental conditions.
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Affiliation(s)
- Ahmed A.A. Abdel-Wareth
- Department of Animal and Poultry Production, Faculty of Agriculture, South Valley University, 83523 Qena, Egypt
| | - Eman M.M. Taha
- Department of Food Science and Technology, Faculty of Agriculture, South Valley University, 83523 Qena, Egypt
| | - Karl-Heinz Südekum
- Institute of Animal Science, University of Bonn, Endenicher Allee 15, 53115 Bonn, Germany
| | - Jayant Lohakare
- Department of Agriculture-Animal Science, University of Arkansas at Pine Bluff, Pine Bluff, AR 71601, USA
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Perna A, Simonetti A, Grassi G, Gambacorta E. Effect of a cauliflower (Brassica oleraceae var. Botrytis) leaf powder-enriched diet on performance, carcass and meat characteristics of growing rabbit. Meat Sci 2018; 149:134-140. [PMID: 30522046 DOI: 10.1016/j.meatsci.2018.11.013] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 10/26/2018] [Accepted: 11/14/2018] [Indexed: 01/30/2023]
Abstract
The aim of this study was to investigate the effect of a cauliflower leaf powder (CLP)-enriched diet on the performance, quality and antioxidative potential of rabbit meat. No significant differences were found for live performance parameters between rabbits fed with standard (SD) and CLP diet. Dietary supplementation influenced the meat traits of rabbits: CLP meat showed significantly lower drip loss after 48 h, cooking loss, and a significantly higher lightness (L*) and redness (a*) values, vitamin A and vitamin E content, and oxidative stability, compared to SD meat. Moreover, the CLP supplementation caused a significant decrease in SFA and increase in PUFA percentage of rabbit intramuscular fat. The statistical analysis also showed a significant effect of dietary fortification on phenolic content and antioxidant activity of rabbit meat which resulted higher in meat of CLP group. This study highlighted that dietary fortification with CLP is a valid strategy to produce rabbit meat with better technological and functional quality.
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Affiliation(s)
- Annamaria Perna
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Amalia Simonetti
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, 85100 Potenza, Italy.
| | - Giulia Grassi
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Emilio Gambacorta
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, 85100 Potenza, Italy
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Park JH, Lee SI, Kim IH. Effect of dietary Spirulina (Arthrospira) platensis on the growth performance, antioxidant enzyme activity, nutrient digestibility, cecal microflora, excreta noxious gas emission, and breast meat quality of broiler chickens. Poult Sci 2018; 97:2451-2459. [PMID: 29672750 DOI: 10.3382/ps/pey093] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2017] [Accepted: 03/07/2018] [Indexed: 02/04/2023] Open
Abstract
This study examined the effects of dietary Spirulina (Arthrospira) platensis supplementation on growth performance, antioxidant enzyme activity, nutrient digestibility, cecal microflora, excreta noxious gas emission, organ weight and breast meat quality in broiler chickens. In total, 800 Ross 308 male broiler chickens (1-d-old) were randomly divided into 5 dietary treatments with 10 replicate cages (16 birds/replicate) per treatment for 5 wk. The dietary treatments were a control basal diet without Spirulina or with 0.25, 0.5, 0.75, or 1.0% Spirulina. Body weight gain, feed conversion, and/or European production efficiency index improved linearly with supplementation of Spirulina during d 8 to 21, 22 to 35, and overall d 1 to 35 (P < 0.05). Dietary Spirulina supplementation caused a significant increase in the serum enzyme activity of superoxide dismutase and glutathione peroxidase (linear, P < 0.05). Apparent total tract digestibility of dry matter and nitrogen showed a linear increase in Spirulina supplementation (P < 0.05). Cecal Lactobacillus count linearly increased and excreta ammonia gas emission linearly decreased, as dietary Spirulina supplementation increased (P < 0.05). There were no significant effects on relative organ weight and breast meat quality of broilers fed with Spirulina diets; however, 7 d drip loss linearly decreased in treatment groups fed with Spirulina (P < 0.05). These results indicate that adding Spirulina to the diet of broilers can improve antioxidant enzyme activity, dry matter and nitrogen digestibility, cecal Lactobacillus population, excreta ammonia gas emission, and 7 d drip loss of breast meat. In addition, dietary inclusion of 1.0% Spirulina powder might provide a good alternative to improve broiler chicken production.
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Affiliation(s)
- J H Park
- Department of Animal Resource and Science, Dankook University, Cheonan 31116, Republic of Korea
| | - S I Lee
- Department of Animal Resource and Science, Dankook University, Cheonan 31116, Republic of Korea
| | - I H Kim
- Department of Animal Resource and Science, Dankook University, Cheonan 31116, Republic of Korea
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Markovic R, Ciric J, Drljacic A, Šefer D, Jovanovic I, Jovanovic D, Milanovic S, Trbovic D, Radulovic S, Baltic MŽ, Starcevic M. The effects of dietary Selenium-yeast level on glutathione peroxidase activity, tissue Selenium content, growth performance, and carcass and meat quality of broilers. Poult Sci 2018; 97:2861-2870. [PMID: 29669132 DOI: 10.3382/ps/pey117] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2017] [Accepted: 03/10/2018] [Indexed: 01/05/2023] Open
Abstract
The present study was conducted to assess effects of selenium (Se)-yeast supplementation on glutathione peroxidase activity, Se levels in tissues, growth performance, carcass, and meat composition in broilers. A total of 275 one-d-old Cobb 500 broilers of both sexes were randomly allotted to 1 of 5 treatments during a 42-d period. The 5 treatments differed only in Se content: group 1 had no additional Se (background only); groups 2, 3, and 4 received 0.3 mg/kg of added Se from the beginning of the trial until d 21, whereas in the second half of the study (from d 22 to 42), these groups received 0.3, 0.6, and 0.9 mg/kg of added Se, respectively; and group 5 received 0.9 mg/kg of Se for the entire experimental period. At the end of the study, the control group showed significantly lower (P < 0.01) glutathione peroxidase activity in blood plasma compared to Se-supplemented groups. Regarding Se concentration in various tissues, the groups receiving Se yeast showed higher plasma, feces, and meat Se contents than the control group (P < 0.01). Supplementation of Se improved broilers' body weight, weight gain and feed conversion ratio (P < 0.01). Dressing percentage was lower in the control group and the group with 0.3 mg/kg of added Se compared to other experimental groups (0.6 and 0.9 mg/kg of dietary Se). The proportion of less valuable carcass parts (wings and legs) was higher (P < 0.01) in the group fed the basal diet compared to groups supplemented with 0.9 mg/kg of Se. Initial and ultimate pH values differed among experimental groups (P < 0.05). Supplementation of Se improved the broiler's antioxidative resistance, growth performance, carcass quality, and chemical composition of meat.
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Affiliation(s)
- Radmila Markovic
- University of Belgrade, Faculty of Veterinary Medicine, 11000 Belgrade, Republic of Serbia
| | - Jelena Ciric
- University of Belgrade, Faculty of Veterinary Medicine, 11000 Belgrade, Republic of Serbia
| | - Aleksandar Drljacic
- University of Belgrade, Faculty of Veterinary Medicine, 11000 Belgrade, Republic of Serbia
| | - Dragan Šefer
- University of Belgrade, Faculty of Veterinary Medicine, 11000 Belgrade, Republic of Serbia
| | - Ivan Jovanovic
- University of Belgrade, Faculty of Veterinary Medicine, 11000 Belgrade, Republic of Serbia
| | - Dragoljub Jovanovic
- University of Belgrade, Faculty of Veterinary Medicine, 11000 Belgrade, Republic of Serbia
| | - Svetlana Milanovic
- University of Belgrade, Faculty of Veterinary Medicine, 11000 Belgrade, Republic of Serbia
| | - Dejana Trbovic
- Institute of Meat Hygiene and Technology, 11000 Belgrade, Republic of Serbia
| | - Stamen Radulovic
- University of Belgrade, Faculty of Veterinary Medicine, 11000 Belgrade, Republic of Serbia
| | - Milan Ž Baltic
- University of Belgrade, Faculty of Veterinary Medicine, 11000 Belgrade, Republic of Serbia
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Effects of delayed feeding on lipid peroxidation, drip losses, color, and taste of chicken breast meat. ACTA ACUST UNITED AC 2018. [DOI: 10.2508/chikusan.89.191] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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Wojtasik-Kalinowska I, Guzek D, Górska-Horczyczak E, Brodowska M, Sun DW, Wierzbicka A. Diet with linseed oil and organic selenium yields low n-6/n-3 ratio pork Semimembranosus
meat with unchanged volatile compound profiles. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13763] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Iwona Wojtasik-Kalinowska
- Department of Technique and Food Development; Warsaw University of Life Sciences; 159 c Nowoursynowska 02-776 Warsaw Poland
| | - Dominika Guzek
- Department of Technique and Food Development; Warsaw University of Life Sciences; 159 c Nowoursynowska 02-776 Warsaw Poland
| | - Elżbieta Górska-Horczyczak
- Department of Technique and Food Development; Warsaw University of Life Sciences; 159 c Nowoursynowska 02-776 Warsaw Poland
| | - Marta Brodowska
- Department of Technique and Food Development; Warsaw University of Life Sciences; 159 c Nowoursynowska 02-776 Warsaw Poland
| | - Da-Wen Sun
- Food Refrigeration and Computerized Food Technology (FRCFT); Agriculture and Food Science Centre; University College Dublin; National University of Ireland; Belfield Dublin 4 Ireland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development; Warsaw University of Life Sciences; 159 c Nowoursynowska 02-776 Warsaw Poland
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Yoo SH, Hong JS, Yoo HB, Han TH, Jeong JH, Kim YY. Influence of various levels of milk by-products in weaner diets on growth performance, blood urea nitrogen, diarrhea incidence, and pork quality of weaning to finishing pigs. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2017; 31:696-704. [PMID: 29103280 PMCID: PMC5930280 DOI: 10.5713/ajas.16.0840] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 10/27/2016] [Revised: 02/21/2017] [Accepted: 11/01/2017] [Indexed: 11/27/2022]
Abstract
OBJECTIVE This study was conducted to evaluate various levels of milk by-product in weaning pig diet on growth performance, blood profiles, carcass characteristics and economic performance for weaning to finishing pigs. METHODS A total of 160 weaning pigs ([Yorkshire×Landrace]×Duroc), average 7.01±1.32 kg body weight (BW), were allotted to four treatments by BW and sex in 10 replications with 4 pigs per pen in a randomized complete block design. Pigs were fed each treatment diet with various levels of milk by-product (Phase 1: 0%, 10%, 20%, and 30%, Phase 2: 0%, 5%, 10%, and 15%, respectively). During weaning period (0 to 5 week), weaning pigs were fed experimental diets and all pigs were fed the same commercial feed during growing-finishing period (6 to 14 week). RESULTS In the growth trial, BW, average daily gain (ADG), and average daily feed intake (ADFI) in the nursery period (5 weeks) increased as the milk by-product level in the diet increased (linear, p<0.05). Linear increases of pig BW with increasing the milk product levels were observed until late growing period (linear, p = 0.01). However, there were no significant differences in BW at the finishing periods, ADG, ADFI, and gain:feed ratio during the entire growing-finishing periods. The blood urea nitrogen concentration had no significant difference among dietary treatments. High inclusion level of milk by-product in weaner diet decreased crude protein (quadratic, p = 0.05) and crude ash (Linear, p = 0.05) of Longissimus muscle. In addition, cooking loss and water holding capacity increased with increasing milk product levels in the weaner diets (linear, p<0.01; p = 0.05). High milk by-product treatment had higher feed cost per weight gain compared to non-milk by-products treatment (linear, p = 0.01). CONCLUSION Supplementation of 10% to 5% milk by-products in weaning pig diet had results equivalent to the 30% to 15% milk treatment and 0% milk by-product supplementation in the diet had no negative influence on growth performance of finishing pigs.
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Affiliation(s)
- S H Yoo
- School of Agricultural Biotechnology, College of Agricultural Life Sciences, Seoul National University, Seoul 08826, Korea
| | - J S Hong
- School of Agricultural Biotechnology, College of Agricultural Life Sciences, Seoul National University, Seoul 08826, Korea
| | - H B Yoo
- School of Agricultural Biotechnology, College of Agricultural Life Sciences, Seoul National University, Seoul 08826, Korea
| | - T H Han
- School of Agricultural Biotechnology, College of Agricultural Life Sciences, Seoul National University, Seoul 08826, Korea
| | - J H Jeong
- School of Agricultural Biotechnology, College of Agricultural Life Sciences, Seoul National University, Seoul 08826, Korea
| | - Y Y Kim
- School of Agricultural Biotechnology, College of Agricultural Life Sciences, Seoul National University, Seoul 08826, Korea
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17
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Effect of dietary organic selenium on muscle proteolytic activity and water-holding capacity in pork. Meat Sci 2016; 121:1-11. [DOI: 10.1016/j.meatsci.2016.05.006] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2015] [Revised: 05/02/2016] [Accepted: 05/03/2016] [Indexed: 12/27/2022]
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18
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Elenice SDRG, Aldi F, Wilson RERB, Marcio DG, Altevir S. Supplementation of selenium and vitamin E in diets for pacu (Piaractus mesopotamicus): Effect on performance, body yields and lipid stability. ACTA ACUST UNITED AC 2016. [DOI: 10.5897/ajar2015.10296] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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19
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Hu Z, Wang T, Ahmad H, Zhang J, Zhang L, Zhong X. Effects of different formulations of α-tocopherol acetate (vitamin E) on growth performance, meat quality and antioxidant capacity in broiler chickens. Br Poult Sci 2016; 56:687-95. [DOI: 10.1080/00071668.2015.1080814] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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20
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Effects of selenium yeast level in diet on carcass and meat quality, tissue selenium distribution and glutathione peroxidase activity in ducks. Anim Feed Sci Technol 2015. [DOI: 10.1016/j.anifeedsci.2015.10.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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21
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Effect of intramuscular injections of DL-α-tocopheryl acetate on growth performance and extracellular matrix of growing lambs. Animal 2015; 9:2060-4. [DOI: 10.1017/s175173111500155x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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22
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Rossi R, Ratti S, Pastorelli G, Crotti A, Corino C. The effect of dietary vitamin E and verbascoside on meat quality and oxidative stability of Longissimus Dorsi muscle in medium-heavy pigs. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.062] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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23
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Dal Bosco A, Gerencsér Z, Szendrő Z, Mugnai C, Cullere M, Kovàcs M, Ruggeri S, Mattioli S, Castellini C, Dalle Zotte A. Effect of dietary supplementation of Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) on rabbit meat appearance, oxidative stability and fatty acid profile during retail display. Meat Sci 2013; 96:114-9. [PMID: 23896145 DOI: 10.1016/j.meatsci.2013.06.021] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2013] [Revised: 05/06/2013] [Accepted: 06/12/2013] [Indexed: 11/26/2022]
Abstract
The objective of this study was to evaluate the effect of Spirulina and Thyme supplementation on rabbit meat during retail display. At weaning 294 rabbits were allocated to 7 different treatments (42 rabbits/treatment). Rabbits of the control group (C) received a diet without any supplementation throughout the experiment (5-11 weeks of age). The other groups were fed diets containing 5% Spirulina (S), 3% Thyme (T) or both supplements (ST) for the whole trial (5-11 weeks; treatments S, T and ST), or for a part of the growing period (8-11 weeks; treatments C-S, C-T and C-ST). Colour parameters, pH, water holding capacity and drip loss were determined on fresh and stored Longissimus dorsi muscle of 5 rabbits/treatment. Spirulina- and Thyme-supplemented diets had a significant effect on redness and yellowness of Longissimus dorsi. Drip loss was significantly reduced in C-T and T groups that also showed the highest content of α-tocopherol and n-3 fatty acids content and the lower lipid oxidation.
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Affiliation(s)
- A Dal Bosco
- Department of Applied Biology, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.
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Ripoll G, González-Calvo L, Molino F, Calvo J, Joy M. Effects of finishing period length with vitamin E supplementation and alfalfa grazing on carcass color and the evolution of meat color and the lipid oxidation of light lambs. Meat Sci 2013; 93:906-13. [DOI: 10.1016/j.meatsci.2012.09.017] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2012] [Revised: 09/20/2012] [Accepted: 09/22/2012] [Indexed: 10/27/2022]
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25
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Cai SJ, Wu CX, Gong LM, Song T, Wu H, Zhang LY. Effects of nano-selenium on performance, meat quality, immune function, oxidation resistance, and tissue selenium content in broilers. Poult Sci 2012; 91:2532-9. [PMID: 22991539 DOI: 10.3382/ps.2012-02160] [Citation(s) in RCA: 152] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
This study was conducted to investigate the effect of nano-selenium (nano-Se) on performance, meat quality, immune function, oxidation resistance, and tissue selenium content in broilers. A total of five hundred forty 1-d-old male Arbor Acres broilers were randomly allotted to 1 of 5 treatments with each treatment being applied to 6 replicates of 18 chicks. The 5 treatments consisted of corn-soybean meal-based diets supplemented with 0.0, 0.3, 0.5, 1.0, or 2.0 mg/kg of nano-Se. The selenium content of the unsupplemented control diet was 0.09 mg/kg for the starter phase (0 to 21 d) and 0.08 mg/kg for the grower phase (22 to 42 d). There were no significant differences (P > 0.05) in performance, meat color, or immune organ index (thymus, bursa, and spleen) due to supplementation with nano-Se. On d 42, a significant quadratic effect of nano-Se was observed on glutathione peroxidase activity, free radical inhibition, contents of IgM, glutathione, and malondialdehyde in serum, on glutathione peroxidase activity, free radical inhibition in liver, and on glutathione peroxidase activity in muscle, with birds fed 0.30 mg/kg of nano-Se exhibiting the best effect and birds fed 2.0 mg/kg of nano-Se showing the worst effect on these parameters. Liver and muscle selenium content increased linearly and quadratically as the dietary nano-Se level increased (P < 0.01), and reached the highest value when 2.0 mg/kg of nano-Se was fed. Based on a consideration of all experiment indexes, 0.3 to 0.5 mg/kg is suggested to be the optimum level of supplementation of nano-Se, and the maximum supplementation of nano-Se could not be more than 1.0 mg/kg in broilers.
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Affiliation(s)
- S J Cai
- State Key Laboratory of Animal Nutrition, China Agricultural University, Beijing, People's Republic of China
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26
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Schneider B, Renema R, Betti M, Carney V, Zuidhof M. Effect of holding temperature, shackling, sex, and age on broiler breast meat quality. Poult Sci 2012; 91:468-77. [DOI: 10.3382/ps.2010-00952] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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27
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Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs. Meat Sci 2012; 90:297-303. [DOI: 10.1016/j.meatsci.2011.07.014] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2011] [Revised: 07/14/2011] [Accepted: 07/18/2011] [Indexed: 11/21/2022]
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28
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Kang SN, Chu GM, Song YM, Jin SK, Hwang IH, Kim IS. The effects of replacement of antibiotics with by-products of oriental medicinal plants on growth performance and meat qualities in fattening pigs. Anim Sci J 2011; 83:245-51. [PMID: 22435629 DOI: 10.1111/j.1740-0929.2011.00942.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
The effect of by-products of oriental medicinal plants (OMP; T1) containing 0.03% herb extracts (T2) or 0.1% aminolevulinic acid (T3) on the production performance of swine during the finishing period and on its meat quality were investigated. No significant differences were found in the weight gain, feed intake and feed conversion rate among the tested groups (P > 0.05). But the treated group showed higher (P < 0.05) moisture and ash and lower protein than the control group. The T3 group showed a lower meat cholesterol content (38.42 mg/100 g) compared to the other groups (P < 0.05). The vitamin E content of the muscle in the treated groups was higher compared to the control group. No antibiotic content was detected in all treated and control samples. The values of the volatile basic nitrogen (VBN) and thiobarbituric acid reactive substance (TBARS) of the treated groups were significantly lower (P < 0.01) than the control group. The treated groups had significantly better (P < 0.05) sensory-test scores for color, flavor, off-flavor and total acceptability compared to the control group.
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Affiliation(s)
- Suk Nam Kang
- Swine Science and Technology Center Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju, Korea
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29
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Karami M, Alimon A, Goh Y. Effect of vitamin E, Andrographis paniculata and turmeric as dietary antioxidant supplementation on lipid and color stability of goat meat. Small Rumin Res 2011. [DOI: 10.1016/j.smallrumres.2011.02.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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30
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Effects of dietary antioxidants on the quality, fatty acid profile, and lipid oxidation of longissimus muscle in Kacang goat with aging time. Meat Sci 2011; 88:102-8. [DOI: 10.1016/j.meatsci.2010.12.009] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2009] [Revised: 06/21/2010] [Accepted: 12/02/2010] [Indexed: 11/22/2022]
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31
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Ripoll G, Joy M, Muñoz F. Use of dietary vitamin E and selenium (Se) to increase the shelf life of modified atmosphere packaged light lamb meat. Meat Sci 2011; 87:88-93. [DOI: 10.1016/j.meatsci.2010.09.008] [Citation(s) in RCA: 87] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2010] [Revised: 07/26/2010] [Accepted: 09/13/2010] [Indexed: 10/19/2022]
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32
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Karami M, Alimon A, Sazili A, Goh Y. Meat Quality and Lipid Oxidation of Infraspinatus Muscle and Blood Plasma of Goats under Dietary Supplementation of Herbal Antioxidants. ACTA ACUST UNITED AC 2010. [DOI: 10.3923/javaa.2010.3039.3047] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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33
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Trefan L, Bünger L, Bloom-Hansen J, Rooke JA, Salmi B, Larzul C, Terlouw C, Doeschl-Wilson A. Meta-analysis of the effects of dietary vitamin E supplementation on α-tocopherol concentration and lipid oxidation in pork. Meat Sci 2010; 87:305-14. [PMID: 21146329 DOI: 10.1016/j.meatsci.2010.11.002] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2010] [Revised: 11/02/2010] [Accepted: 11/04/2010] [Indexed: 11/29/2022]
Abstract
Meta-analyses have been carried out to quantify the effect of dietary vitamin E on α-tocopherol accumulation and on lipid oxidation in porcine M. longissimus. Published results of 13 (vitamin E accumulation) and 10 (lipid oxidation) experiments respectively were used for the analyses. After a number of standardization procedures, a nonlinear relationship was found between the supplementary vitamin E and the accumulation of α-tocopherol in pork which approached a maximum value of 6.4 μg/g tissue. Pork lipid oxidation levels were described in terms of Thiobarbituric Acid Reacting Substances (TBARS) values. The statistical analysis revealed significant effect of vitamin E dose, muscle α-tocopherol concentration and supplementation time on TBARS, resulting in two prediction models for lipid oxidation. Meta-analysis has proven to be a valuable tool for combining results from previous studies to quantify the effects of dietary vitamin E. Further studies, carried out with standardized experimental protocols would be beneficial for model validation and to increase the predictive power of the derived models.
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Affiliation(s)
- L Trefan
- Sustainable Livestock Systems Group, Scottish Agricultural College, King's Buildings, Edinburgh EH93JG, UK.
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34
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Zhang W, Xiao S, Samaraweera H, Lee EJ, Ahn DU. Improving functional value of meat products. Meat Sci 2010; 86:15-31. [PMID: 20537806 DOI: 10.1016/j.meatsci.2010.04.018] [Citation(s) in RCA: 307] [Impact Index Per Article: 21.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2010] [Revised: 04/05/2010] [Accepted: 04/09/2010] [Indexed: 01/25/2023]
Abstract
In recent years, much attention has been paid to develop meat and meat products with physiological functions to promote health conditions and prevent the risk of diseases. This review focuses on strategies to improve the functional value of meat and meat products. Value improvement can be realized by adding functional compounds including conjugated linoneleic acid, vitamin E, n3 fatty acids and selenium in animal diets to improve animal production, carcass composition and fresh meat quality. In addition, functional ingredients such as vegetable proteins, dietary fibers, herbs and spices, and lactic acid bacteria can be directly incorporated into meat products during processing to improve their functional value for consumers. Functional compounds, especially peptides, can also be generated from meat and meat products during processing such as fermentation, curing and aging, and enzymatic hydrolysis. This review further discusses the current status, consumer acceptance, and market for functional foods from the global viewpoints. Future prospects for functional meat and meat products are also discussed.
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Affiliation(s)
- Wangang Zhang
- Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA
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35
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Chen T, Zhou GH, Xu XL, Zhao GM, Li CB. Phospholipase A2 and antioxidant enzyme activities in normal and PSE pork. Meat Sci 2009; 84:143-6. [PMID: 20374766 DOI: 10.1016/j.meatsci.2009.08.039] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2009] [Revised: 06/16/2009] [Accepted: 08/21/2009] [Indexed: 11/18/2022]
Abstract
In order to reveal the relationship between phospholipase A(2) and antioxidant enzymes and drip loss in pork, the study was designed to examine the effects of phospholipase A(2) and antioxidant enzymes on the water-holding capacity of pork during postmortem chilling. Six PSE and RFN samples (longissimus muscle) were used to determine the activities of phospholipase A(2) (tPLA(2,) cPLA(2)+sPLA(2) and iPLA(2)), superoxide dismutase (SOD) and GSH-Px, and acid phospholipase. The results showed that pH(1 h) and pH(24 h) from PSE pork were lower (p<0.01) than for normal pork (RFN), but the L* value at 1h and 24h postmortem, TBARS content, drip loss at 48 h and 96 h, cooking loss, tPLA(2) activity and iPLA(2) were higher (p<0.01) than of normal pork. Correlation analysis indicated that drip loss at 48 h was negatively related to pH(1 h) (p<0.01) and pH(24 h) (p<0.01) but positively to T(1 h) (p<0.01) and the activities of total phospholipase A(2) (p<0.05) and calcium-independent phospholipases A(2) (p<0.01). The tPLA(2) and GSH-Px play important roles in drip loss.
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Affiliation(s)
- Tao Chen
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, PR China
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Yu J, Tang S, Bao E, Zhang M, Hao Q, Yue Z. The effect of transportation on the expression of heat shock proteins and meat quality of M. longissimus dorsi in pigs. Meat Sci 2009; 83:474-8. [PMID: 20416675 DOI: 10.1016/j.meatsci.2009.06.028] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2008] [Revised: 06/15/2009] [Accepted: 06/17/2009] [Indexed: 11/15/2022]
Abstract
This study investigates the effect of different transport times on meat quality and the correlation between meat quality and Hsp expression in M. longissimus dorsi (LD) of pigs. After transportation for 1h, 2h or 4h, respectively, blood plasma creatine kinase (CK) and lactate dehydrogenase (LDH) increased. The LD meat from 1h and 2h transported pigs had lower initial and ultimate pH values (pHi and pHu, respectively), higher drip loss and L(∗) values compared to controls, indicating a higher likelihood of pale, soft and exudative (PSE) meat. Meat quality was lower after 2h compared to 1h or 4h of transport. All four Hsps tested (alpha-B-crystalline, Hsp27, Hsp70 and Hsp90) by ELISA in the LD tissue of pigs tended to decrease after transportation. One possible mechanism resulting in poor meat quality in the LD after transport seems to be a decline in Hsp expression.
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Affiliation(s)
- Jimian Yu
- College of Veterinary Medicine, Nanjing Agricultural University, Weigang 1, Nanjing 210095, China
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37
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Wang Z, Pan X, Peng Z, Zhao R, Zhou G. Methionine and selenium yeast supplementation of the maternal diets affects color, water-holding capacity, and oxidative stability of their male offspring meat at the early stage. Poult Sci 2009; 88:1096-101. [DOI: 10.3382/ps.2008-00207] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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38
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Betti M, Schneider B, Wismer W, Carney V, Zuidhof M, Renema R. Omega-3-enriched broiler meat: 2. Functional properties, oxidative stability, and consumer acceptance. Poult Sci 2009; 88:1085-95. [DOI: 10.3382/ps.2008-00158] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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39
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Cheng Q, Sun DW. Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances. Crit Rev Food Sci Nutr 2008; 48:137-59. [DOI: 10.1080/10408390601177647] [Citation(s) in RCA: 145] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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40
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Effects of feeding and rearing systems on growth, carcass composition and meat quality in pigs. Animal 2008; 2:1548-58. [DOI: 10.1017/s1751731108002796] [Citation(s) in RCA: 104] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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41
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Apple JK. Effects of nutritional modifications on the water-holding capacity of fresh pork: a review. J Anim Breed Genet 2007; 124 Suppl 1:43-58. [DOI: 10.1111/j.1439-0388.2007.00686.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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42
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Dikeman M. Effects of metabolic modifiers on carcass traits and meat quality. Meat Sci 2007; 77:121-35. [DOI: 10.1016/j.meatsci.2007.04.011] [Citation(s) in RCA: 90] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2007] [Revised: 04/03/2007] [Accepted: 04/05/2007] [Indexed: 11/28/2022]
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43
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Maiorano G, Cavone C, McCormick R, Ciarlariello A, Gambacorta M, Manchisi A. The effect of dietary energy and vitamin E administration on performance and intramuscular collagen properties of lambs. Meat Sci 2007; 76:182-8. [DOI: 10.1016/j.meatsci.2006.11.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2006] [Revised: 10/25/2006] [Accepted: 11/06/2006] [Indexed: 11/24/2022]
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44
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Shen QW, Underwood KR, Means WJ, McCormick RJ, Du M. The halothane gene, energy metabolism, adenosine monophosphate-activated protein kinase, and glycolysis in postmortem pig longissimus dorsi muscle1. J Anim Sci 2007; 85:1054-61. [PMID: 17202397 DOI: 10.2527/jas.2006-114] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The presence of the halothane gene results in PSE meat. However, the exact mechanisms linking the halothane gene and the incidence of PSE meat remain unclear. We hypothesize that the presence of the halothane gene accelerates energy consumption in postmortem muscle, which activates adenosine monophosphate-activated protein kinase (AMPK), leading to enhanced glycolysis and PSE meat. To test our hypothesis, energy status, AMPK activity, and glycolysis in the postmortem LM of the halothane gene carrier and halothane-negative pigs were compared. The results showed that the presence of the halothane gene accelerated energy depletion in postmortem muscle immediately after exsanguination, leading to rapid and early depletion of ATP, as shown by an increase in the (adenosine monophosphate + inosine monophosphate):ATP ratio in postmortem LM. In addition, an early AMPK activation was observed in LM from halothane carriers. The fructose-2,6-diphosphate concentration in postmortem LM was well correlated with AMPK activation. To be a potent stimulator of phosphofructose kinase, the increase in fructose-2,6-diphosphate is expected to activate phosphofructose kinase, a key enzyme controlling glycolysis, leading to enhanced glycolysis and early accumulation of lactic acid. In summary, this study showed that the presence of the halothane gene induced early energy depletion, which could be a primary reason causing AMPK activation, leading to accelerated glycolysis and an increased incidence of PSE meat. However, AMPK might also be activated by other mechanisms besides energy depletion, which warrants further studies.
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Affiliation(s)
- Q W Shen
- Department of Animal Science, University of Wyoming, Laramie 82071, USA
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45
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Kang SN, Kim JD, Kim IS, Jin SK, Lee MH. Effect of Replacing Antibiotics by Herb Extracts and Digestive Enzymes Containing Vitamin E and Oriental Medicinal Plants Byproduct on Blood Serum Cholesterol and Meat Qualities in the Hog Loin Meat. Korean J Food Sci Anim Resour 2007. [DOI: 10.5851/kosfa.2007.27.1.87] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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46
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Guo Q, Richert BT, Burgess JR, Webel DM, Orr DE, Blair M, Grant AL, Gerrard DE. Effect of dietary vitamin E supplementation and feeding period on pork quality. J Anim Sci 2006; 84:3071-8. [PMID: 17032801 DOI: 10.2527/jas.2005-578] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Feeding increased levels of dietary vitamin E can inhibit lipid oxidation. The aim of this study was to investigate the effect of levels of dietary alpha-tocopherol acetate (VE) and feeding duration on meat quality and lipid oxidation. Eighty-one pigs were allocated to 1 of 3 diets containing 40, 200, or 400 IU of VE/kg of feed, and each diet group was divided into 3 feeding periods (3, 6, or 9 wk). Carcass characteristics and meat quality were evaluated. Oxidative stability of fresh and cooked pork patties and pork chops was determined after chilled or frozen storage. Increasing dietary concentrations of VE did not affect any growth performance parameter. Drip loss, however, decreased (P < 0.05) with increased dietary VE levels. Moreover, an increased duration of VE feeding improved (P < 0.05) pH and drip loss. Less lipid oxidation (P < 0.05) was detected in fresh ground pork from pigs fed greater concentrations of VE after 4 d of storage. A greater (P < 0.05) resistance to oxidation in cooked ground pork was observed in pigs fed 200 or 400 IU of VE/kg at 2 and 6 d of storage. Fresh and cooked pork patty oxidation decreased (P < 0.05) linearly as feeding duration increased from 3 to 9 wk. After 6 mo of freezer storage, lipid oxidation of pork chops from pigs fed 200 or 400 IU of VE/kg was lower (P < 0.05) than for pigs fed 40 IU of VE/kg. Likewise, lipid oxidation of pork chops of pigs fed VE for an extended period of time (6 wk) was lower (P < 0.05) after 9 mo of storage. Fatty acid profiles of neutral lipid fraction of the LM became more unsaturated (P < 0.05) with added VE to the feed. These results indicate an increased intake of dietary VE concentration, and prolonged feeding of VE can improve drip loss and reduce lipid oxidation in ground pork and pork chops. This study suggests that supplementation with 200 IU of VE/kg of feed for 6 wk before market is beneficial in improving lipid stability and pork quality.
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Affiliation(s)
- Q Guo
- Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA
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47
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Andersen HJ, Oksbjerg N, Young JF, Therkildsen M. Feeding and meat quality – a future approach. Meat Sci 2005; 70:543-54. [DOI: 10.1016/j.meatsci.2004.07.015] [Citation(s) in RCA: 133] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2004] [Revised: 07/12/2004] [Accepted: 07/15/2004] [Indexed: 11/24/2022]
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48
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Eichenberger B, Pfirter HP, Wenk C, Gebert S. Influence of dietary vitamin E and C supplementation on vitamin E and C content and thiobarbituric acid reactive substances (TBARS) in different tissues of growing pigs. Arch Anim Nutr 2004; 58:195-208. [PMID: 15264669 DOI: 10.1080/00039420410001701413] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
To investigate the influence and possible interactions of dietary vitamin E and C supplementation on vitamin content of both vitamins and oxidative stability of different pork tissues 40 Large White barrows from 25 kg to 106 kg were allocated to four different cereal based diets: Basal diet (B), dl-alpha-tocopherylacetate + 200 mg/kg (E), crystalline ascorbic acid + 300 mg/kg (C) or both vitamins (EC). At slaughtering samples of liver, spleen, heart, kidney, backfat outer layer, ham and M. tongissimus dorsi were obtained. Growth performance of the pigs and carcass characteristics were not influenced by feeding treatments. Dietary vitamin E supplementation had a significant effect on the vitamin E and alpha-tocopherol concentration in all investigated tissues. Backfat outer layer, liver, spleen, kidney and heart had higher vitamin E concentrations than ham and M. longissimus dorsi. Dietary vitamin C supplementation tended towards enhanced vitamin E levels except for ham samples. Therefore, some synergistic actions without dietary vitamin E supplementation between the two vitamins could be shown. The vitamin C concentration and TBARS were increased or at least equal in all tissues due to vitamin C supplementation. Dietary alpha-tocopherol supplementation resulted in lower TBARS in backfat outer layer (malondialdehyde 0.35 mg/kg in B vs. 0.28 mg/kg in E), but increased in heart and ham. When both vitamins were supplemented (EC) TBARS were lower in M. longissimus dorsi and backfat outer layer, equal in heart and higher in liver and ham compared to a single vitamin C supplementation. Rancimat induction time of backfat outer layer was 0.3 h higher in C compared to B and 0.17 h higher in EC than in E. Correlations between levels of both vitamins were positive for kidney (r = 0.169), M. longissimus dorsi (r = 0.499) and ham (r = 0.361) and negative for heart (r = -0.350). In liver and spleen no interaction could be found. In backfat outer layer vitamin E was positively correlated with rancimat induction time (r = 0.550) and negatively with TBARS (r = -0.202), but provided no evidence that dietary vitamin E supply led to better oxidative stability.
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Affiliation(s)
- Barbara Eichenberger
- Institute of Animal Sciences, Nutrition Biology, Swiss Federal Institute of Technology (ETH) Zurich, Switzerland
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49
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Peeters E, Driessen B, Steegmans R, Henot D, Geers R. Effect of supplemental tryptophan, vitamin E, and a herbal product on responses by pigs to vibration1. J Anim Sci 2004; 82:2410-20. [PMID: 15318742 DOI: 10.2527/2004.8282410x] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Economic losses related to increased stress during the transport of pigs are well documented. The effects of supplementing of tryptophan (Trp), vitamin E, or a herbal product via feed or drinking water were investigated in terms of effects on stress response in pigs during transport simulation. The study consisted of three analogous experiments. For the testing in each experiment, the pigs (23.5+/-3.2 kg) were allocated to one of two treatments, with and without supplementation of a product. The applied doses were Trp (5 g/L drinking water for 3 d), vitamin E (additional amount of 300 mg/kg feed for 21 d, as-fed basis), and Sedafit (2.5 g/L drinking water for 2 d). Sedafit is a commercial herbal product containing Valeriana officinalis L. and Passiflora incarnata L. as active components. In each experiment of the study, at least 47 pigs were involved, which were treated in groups of 3. The day before transport simulation, a Holter device was attached to the pigs to produce an electrocardiogram during the night (rest values), as well as during vibration in the transport simulator (1.2 Hz, 1 m/s2), where the behavior of the pigs (standing-sitting-lying) was also observed. Samples of saliva (taken before, during, and after [3x] vibration) and blood (taken before and after vibration) were analyzed for cortisol and intermediate metabolites (glucose, lactate, creatine kinase, and nonesterified fatty acids), respectively. Pigs supplemented with Trp tended to spend more time lying down during the second hour of vibration (P < 0.05). Vitamin E decreased the peak heart rate (P < 0.05), ventricular ectopic beats (P < 0.01), and ST elevation (P < 0.10). The supplementation of Sedafit resulted in smaller increases of the investigated heart variables (minimum heart rate, P < 0.05; ventricular ectopic beats, P < 0.05; ST elevation, P < 0.01) during and after stress evocation compared with the control group. None of the tested products influenced the intermediate metabolites; one possible explanation for this finding may be that peak values were reached before the time of bleeding. In conclusion, Trp had a positive behavioral effect in this experiment, and vitamin E and Sedafit mediated an increase in some heart variables, suggesting sedative and antianxiety effects.
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Affiliation(s)
- E Peeters
- Laboratory for Quality Care in Animal Production, Zootechnical Centre, Katholieke Universiteit Leuven, Lovenjoel, Belgium.
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50
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Geesink G, van Buren R, Savenije B, Verstegen M, Ducro B, van der Palen J, Hemke G. Short-term feeding strategies and pork quality. Meat Sci 2004; 67:1-6. [DOI: 10.1016/j.meatsci.2003.08.015] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2003] [Revised: 06/02/2003] [Accepted: 08/29/2003] [Indexed: 10/27/2022]
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