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Abebe BK, Wang J, Guo J, Wang H, Li A, Zan L. A review of emerging technologies, nutritional practices, and management strategies to improve intramuscular fat composition in beef cattle. Anim Biotechnol 2024; 35:2388704. [PMID: 39133095 DOI: 10.1080/10495398.2024.2388704] [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: 11/21/2023] [Accepted: 07/31/2024] [Indexed: 08/13/2024]
Abstract
The flavour, tenderness and juiciness of the beef are all impacted by the composition of the intramuscular fat (IMF), which is a key determinant of beef quality. Thus, enhancing the IMF composition of beef cattle has become a major area of research. Consequently, the aim of this paper was to provide insight and synthesis into the emerging technologies, nutritional practices and management strategies to improve IMF composition in beef cattle. This review paper examined the current knowledge of management techniques and nutritional approaches relevant to cattle farming in the beef industry. It includes a thorough investigation of animal handling, weaning age, castration, breed selection, sex determination, environmental factors, grazing methods, slaughter weight and age. Additionally, it rigorously explored dietary energy levels and optimization of fatty acid profiles, as well as the use of feed additives and hormone implant techniques with their associated regulations. The paper also delved into emerging technologies that are shaping future beef production, such as genomic selection methods, genome editing techniques, epigenomic analyses, microbiome manipulation strategies, transcriptomic profiling approaches and metabolomics analyses. In conclusion, a holistic approach combining genomic, nutritional and management strategies is imperative for achieving targeted IMF content and ensuring high-quality beef production.
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Affiliation(s)
- Belete Kuraz Abebe
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, People's Republic of China
- Department of Animal Science, Werabe University, Werabe, Ethiopia
| | - Jianfang Wang
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, People's Republic of China
| | - Juntao Guo
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, People's Republic of China
| | - Hongbao Wang
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, People's Republic of China
| | - Anning Li
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, People's Republic of China
| | - Linsen Zan
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, People's Republic of China
- National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi, People's Republic of China
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2
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Kent MA, Mullen AM, O'Neill E, Álvarez C. Assessing the impact of ultrasound on the rate and extent of early post-mortem glycolysis in bovine Longissimus thoracis et lumborum. Meat Sci 2024; 214:109531. [PMID: 38701701 DOI: 10.1016/j.meatsci.2024.109531] [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: 10/25/2023] [Revised: 04/18/2024] [Accepted: 04/29/2024] [Indexed: 05/05/2024]
Abstract
The rate of pH decline, early post-mortem, has been identified as a key factor that impacts the tenderness of meat, and manipulating this rate of pH decline is highly relevant to ensure consistent high quality meat. Ultrasound is a potential intervention in early post - mortem muscle that may have an impact on the rate of glycolysis through its ability to alter enzyme activity. Following a variety of different ultrasound treatments frequencies (25 and 45 kHz) and durations (15, 30 and 45 min), it was found, when analysed in muscle, that ultrasound treatment duration, specifically the 30 min treatment, and interaction between treatment duration and frequency, had a significant impact on the rate of pH decline, post - treatment. Frequency did not have a significant effect on the rate of pH decline, post - treatment, in muscle. Ultrasound did not have a significant permanent effect on the activity of glycolytic enzymes present in bovine Longissimus lumborum et thoracis muscle, where no significant differences were observed on the rate of pH decline and rate of change of reducing sugars, glycogen and lactic acid, when analysed in an in vitro glycolytic buffer. It seems that the impact observed in intact muscle is not as a consequence of a permanent change in enzymatic activity, instead indicating an impact on conditions in the muscle which enhanced enzyme activity.
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Affiliation(s)
- Mary Ann Kent
- Department of Food Quality and Sensory Analysis, Teagasc Food Research Centre Ashtown, D15 DY05 Dublin, Ireland; School of Food and Nutritional Sciences, University College Cork, Western Road, T12 YN60 Cork, Ireland
| | - Anne Maria Mullen
- Department of Food Quality and Sensory Analysis, Teagasc Food Research Centre Ashtown, D15 DY05 Dublin, Ireland
| | - Eileen O'Neill
- School of Food and Nutritional Sciences, University College Cork, Western Road, T12 YN60 Cork, Ireland
| | - Carlos Álvarez
- Department of Food Quality and Sensory Analysis, Teagasc Food Research Centre Ashtown, D15 DY05 Dublin, Ireland.
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Djenane D, Aider M. The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives. F1000Res 2024; 11:1085. [PMID: 38798303 PMCID: PMC11128057 DOI: 10.12688/f1000research.125246.2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 06/28/2024] [Indexed: 05/29/2024] Open
Abstract
The 2020 world population data sheet indicates that world population is projected to increase from 7.8 billion in 2020 to 9.9 billion by 2050 (Increase of more than 25%). Due to the expected growth in human population, the demand for meats that could improve health status and provide therapeutic benefits is also projected to rise. The dromedary also known as the Arabian camel, or one-humped camel ( Camelus dromedarius), a pseudo ruminant adapted to arid climates, has physiological, biological and metabolic characteristics which give it a legendary reputation for surviving in the extreme conditions of desert environments considered restrictive for other ruminants. Camel meat is an ethnic food consumed across the arid regions of Middle East, North-East Africa, Australia and China. For these medicinal and nutritional benefits, camel meat can be a great option for sustainable meat worldwide supply. A considerable amount of literature has been published on technological aspects and quality properties of beef, lamb and pork but the information available on the technological aspects of the meat of the one humped camel is very limited. Camels are usually raised in less developed countries and their meat is as nutritionally good as any other traditional meat source. Its quality also depends on the breed, sex, age, breeding conditions and type of muscle consumed. A compilation of existing literature related to new technological advances in packaging, shelf-life and quality of camel meat has not been reviewed to the best of our knowledge. Therefore, this review attempts to explore the nutritional composition, health benefits of camel meat, as well as various technological and processing interventions to improve its quality and consumer acceptance. This review will be helpful for camel sector and highlight the potential for global marketability of camel meat and to generate value added products.
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Affiliation(s)
- Djamel Djenane
- Laboratory of Meat Quality and Food Safety, Department of Meat Science and Technology., University of Mouloud MAMMERI, Tizi-Ouzou, 15000, Algeria
| | - Mohammed Aider
- Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec City, QC, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC, Canada
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4
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Liu S, Yang Y, Luo H, Pang W, Martin GB. Fat deposition and partitioning for meat production in cattle and sheep. ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2024; 17:376-386. [PMID: 38812494 PMCID: PMC11134559 DOI: 10.1016/j.aninu.2024.03.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 01/04/2024] [Accepted: 03/11/2024] [Indexed: 05/31/2024]
Abstract
In markets for beef and sheep meat, an appropriate level of intramuscular fat (IMF) is highly desirable for meat-eating quality, but strategies to improve it usually lead to an undesirable excess in carcase fat, presenting a major challenge to livestock producers. To solve this problem, we need to understand the partitioning of fat among the major fat depots: IMF, subcutaneous fat (SCF) and visceral fat (VF). In most genotypes of cattle and sheep, the rate of accretion is lower for IMF than for SCF and VF, so genetic selection for a high level of IMF, or the use of an increased dietary energy supply to promote IMF deposition, will increase overall fatness and feed costs. On the other hand, feeding postnatal calves with excessive concentrates promotes IMF deposition, so a nutritional strategy is feasible. With genetic strategies, several problems arise: 1) positive genetic correlations between IMF, SCF and VF differ among genotypes in both cattle and sheep; 2) genotypes appear to have specific, characteristic rates of accretion of IMF during periods of growth and fattening; 3) most breeds of cattle and sheep naturally produce meat with relatively low levels of IMF, but IMF does vary substantially among individuals and breeds so progress is possible through accurate measurement of IMF. Therefore, an essential prerequisite for selection will be knowledge of the genetic correlations and fat accretion rates for each genotype. Currently, selection for IMF is based on existing technology that directly measures IMF in the progeny or siblings, or estimates IMF in live animals. New technology is needed to permit the simultaneous measurement of SCF and IMF in the field, thus opening up the possibility of accurate selection, particularly for fat partitioning in live animals. Specifically, there would be great value in detecting individuals with an IMF advantage at an early age so the generation interval could be shortened and genetic gain accelerated. Genetic gain would also be greatly aided if we could select for genes that control adipogenesis and lipogenesis and are also differentially expressed in the various depots.
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Affiliation(s)
- Shimin Liu
- The UWA Institute of Agriculture, The University of Western Australia, Crawley, WA 6009, Australia
| | - Yanyan Yang
- Institute of Animal Husbandry of Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Yuquan, Hohhot 010020, China
| | - Hailing Luo
- College of Animal Science and Technology of China Agricultural University, Haidian, Beijing 100093, China
| | - Wenjie Pang
- Resonance Health, Burswood, WA 6100, Australia
| | - Graeme B. Martin
- The UWA Institute of Agriculture, The University of Western Australia, Crawley, WA 6009, Australia
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Stewart SM, Polkinghorne R, Pethick DW, Pannier L. Carcass assessment and value in the Australian beef and sheepmeat industry. Anim Front 2024; 14:5-14. [PMID: 38633318 PMCID: PMC11018706 DOI: 10.1093/af/vfae005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/19/2024] Open
Affiliation(s)
- Sarah M Stewart
- School of Agriculture, Centre for Animal Production and Health, Food Futures Institute, Murdoch University, Perth 6150, Australia
| | | | - David W Pethick
- School of Agriculture, Centre for Animal Production and Health, Food Futures Institute, Murdoch University, Perth 6150, Australia
| | - Liselotte Pannier
- School of Agriculture, Centre for Animal Production and Health, Food Futures Institute, Murdoch University, Perth 6150, Australia
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Santinello M, Rampado N, Penasa M, Hocquette JF, Pethick D, De Marchi M. The Meat Standards Australia carcass grading site affects assessment of marbling and prediction of meat-eating quality in growing European beef cattle. Meat Sci 2024; 213:109501. [PMID: 38574653 DOI: 10.1016/j.meatsci.2024.109501] [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: 08/22/2023] [Revised: 01/03/2024] [Accepted: 03/21/2024] [Indexed: 04/06/2024]
Abstract
The lack of consumer feedback on beef eating quality contributes to reduced beef consumption in Europe. The Meat Standards Australia (MSA) grading scheme can assess the palatability of beef carcasses usually graded at the 10th thoracic vertebrae. However, the European beef industry relies on late-maturing breeds usually cut at the 5th vertebrae due to commercial reasons. Data from 55 young bulls and heifers of late-maturing breeds were collected in an Italian slaughterhouse following the MSA guidelines at both carcass grading sites and sides. Intramuscular fat levels were assessed through two scores and used with other variables to feed the MSA model, which predicts the MSA index, the meat-eating quality scores (MQ4) for 5 muscles and for each carcass grading site × side combination. The scores were analyzed using a mixed linear model. A correlation analysis was conducted to predict the variables measured at the 10th site using their correspondent at the 5th carcass grading site. A stepwise regression was conducted to understand the weight of each measured variable on marbling and MQ4 scores measured both at 5th and 10th carcass grading sites. Results showed significantly higher value for the studied traits at the 5th carcass grading site, while carcass side had no significant impact. The equations had high predictive capability and MSA marbling score played a key role in explaining the variability across carcass grading sites. The differences in marbling and MQ4 scores between the carcass grading sites suggest considering this factor if the MSA grading system will be applied to Europe.
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Affiliation(s)
- Matteo Santinello
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy
| | - Nicola Rampado
- Associazione Zootecnica Veneta (AZOVE), Via del Macello 9, 35013 Cittadella, PD, Italy
| | - Mauro Penasa
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy
| | - Jean-François Hocquette
- INRAE, Clermont Auvergne University, VetAgro Sup, UMR Herbivores, 63122 Saint-Genès-Champanelle, France
| | - David Pethick
- School of Agricultural Sciences, Centre for Animal Production and Health, Food Futures Institute, Murdoch University, Murdoch, Western Australia 6150, Australia
| | - Massimo De Marchi
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
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Corlett MT, Pannier L, Gardner GE, Garmyn AJ, Miller MF, Pethick DW. Eating Quality of Australian Grass and Grain-Fed Lamb Equally Rated by US Consumers. Foods 2023; 13:26. [PMID: 38201052 PMCID: PMC10778529 DOI: 10.3390/foods13010026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 12/13/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024] Open
Abstract
Anecdotal suggestions that US consumers perceive Australian sheepmeat as more "gamey" or "stale" compared to US sheepmeat are potentially attributable to the extended chilled shipping times contributing to longer-aged meat and predominately pasture-fed grazing systems. This study evaluated the impact of diet and extended storage times on Australian sheepmeat using sensory scores as assessed by US consumers. Meat samples from Australian sheep (n = 80) fed a grass or grain diet were aged in a vacuum at 1-2 °C for 5, 21 or 45 days. Untrained consumers (n = 960) at Texas Tech University (Lubbock, Texas) assessed samples for overall liking, tenderness, juiciness and flavour using a scale from 1 (worst) to 100 (best). In general, US consumers scored grain- and grass-fed samples within the same storage period similarly (p > 0.05). Furthermore, storage from 5 to 21 days improved sensory scores by a maximum of 28.6 for tenderness for grass-fed outside cuts (p < 0.05), while storage for 21 to 45 days did not improve eating quality for most cuts of both diets (p > 0.05). This is an interesting finding for the Australian sheepmeat industry as long storage time has no negative effect on eating quality and US consumers enjoyed grass- and grain-fed sheepmeat equally.
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Affiliation(s)
- Maddison T. Corlett
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, NSW 2350, Australia; (L.P.); (G.E.G.); (D.W.P.)
- Centre for Animal Production and Health, Murdoch University, Murdoch, WA 6150, Australia
| | - Liselotte Pannier
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, NSW 2350, Australia; (L.P.); (G.E.G.); (D.W.P.)
- Centre for Animal Production and Health, Murdoch University, Murdoch, WA 6150, Australia
| | - Graham E. Gardner
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, NSW 2350, Australia; (L.P.); (G.E.G.); (D.W.P.)
- Centre for Animal Production and Health, Murdoch University, Murdoch, WA 6150, Australia
| | - Andrea J. Garmyn
- Department of Food Science and Human Nutrition, College of Agriculture & Natural Resources, Michigan State University, East Lansing, MI 48824-1046, USA;
| | - Mark F. Miller
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA;
| | - David W. Pethick
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, NSW 2350, Australia; (L.P.); (G.E.G.); (D.W.P.)
- Centre for Animal Production and Health, Murdoch University, Murdoch, WA 6150, Australia
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Kumar P, Abubakar AA, Verma AK, Umaraw P, Adewale Ahmed M, Mehta N, Nizam Hayat M, Kaka U, Sazili AQ. New insights in improving sustainability in meat production: opportunities and challenges. Crit Rev Food Sci Nutr 2023; 63:11830-11858. [PMID: 35821661 DOI: 10.1080/10408398.2022.2096562] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Treating livestock as senseless production machines has led to rampant depletion of natural resources, enhanced greenhouse gas emissions, gross animal welfare violations, and other ethical issues. It has essentially instigated constant scrutiny of conventional meat production by various experts and scientists. Sustainably in the meat sector is a big challenge which requires a multifaced and holistic approach. Novel tools like digitalization of the farming system and livestock market, precision livestock farming, application of remote sensing and artificial intelligence to manage production and environmental impact/GHG emission, can help in attaining sustainability in this sector. Further, improving nutrient use efficiency and recycling in feed and animal production through integration with agroecology and industrial ecology, improving individual animal and herd health by ensuring proper biosecurity measures and selective breeding, and welfare by mitigating animal stress during production are also key elements in achieving sustainability in meat production. In addition, sustainability bears a direct relationship with various social dimensions of meat production efficiency such as non-market attributes, balance between demand and consumption, market and policy failures. The present review critically examines the various aspects that significantly impact the efficiency and sustainability of meat production.
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Affiliation(s)
- Pavan Kumar
- Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| | - Abubakar Ahmed Abubakar
- Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Akhilesh Kumar Verma
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, Uttar Pradesh, India
| | - Pramila Umaraw
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, Uttar Pradesh, India
| | - Muideen Adewale Ahmed
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Nitin Mehta
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| | - Muhammad Nizam Hayat
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Ubedullah Kaka
- Department of Companion Animal Medicine and Surgery, Faculty of Veterinary Medicine, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Awis Qurni Sazili
- Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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Domínguez-Soberanes J, Orvañanos-Guerrero MT, Sánchez CN, Lara M, García E, Cisneros JP, Orozco LE, Rosales-Tavera E. Images dataset of beef meat samples with different shelf life. Data Brief 2023; 50:109503. [PMID: 37674504 PMCID: PMC10477435 DOI: 10.1016/j.dib.2023.109503] [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: 07/12/2023] [Revised: 08/09/2023] [Accepted: 08/15/2023] [Indexed: 09/08/2023] Open
Abstract
Three different cuts of meat samples: inside skirt, knuckles, and sirloin were picture captioned on the first and fifth day after purchase. From each type of meat cut, ten pictures were taken at the beginning and the end of the studied shelf life, obtaining 60 different images. The images were taken under control variables in a black acrylic cabin. In addition to the original images, we proportionate another set of 60 processed images. The latter were obtained after color calibration and meat segmentation. All these images could be used for future experiments where the color in meat should be analyzed.
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Affiliation(s)
| | | | - Claudia N. Sánchez
- Universidad Panamericana, Facultad de Ingeniería, Aguascalientes, 20296, México
| | - Maximiliano Lara
- Universidad Panamericana, Facultad de Ingeniería, Aguascalientes, 20296, México
| | - Esteban García
- Universidad Panamericana, Facultad de Ingeniería, Aguascalientes, 20296, México
| | - Juan Pablo Cisneros
- Universidad Panamericana, Facultad de Ingeniería, Aguascalientes, 20296, México
| | - Luis Enrique Orozco
- Universidad Panamericana, Facultad de Ingeniería, Aguascalientes, 20296, México
| | - Ernesto Rosales-Tavera
- Universidad Panamericana, Escuela de Dirección de Negocios Alimentarios, Aguascalientes, 20296, México
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Ma H, Zhao W, Song T, Baijiu Z, Zhang Z. Comparative Analysis of the Pre-Parturition and Post-Parturition Genital Tract Microbiota in Plateau Bangor Sewa Sheep. Vet Sci 2023; 10:523. [PMID: 37624310 PMCID: PMC10459245 DOI: 10.3390/vetsci10080523] [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: 07/03/2023] [Revised: 08/09/2023] [Accepted: 08/09/2023] [Indexed: 08/26/2023] Open
Abstract
(1) Background: Bangor Sewa sheep are an economically significant livestock species on the plateau. The roles of microbiota in reproduction are complex and critical for animal health. But little is known currently about the microbiome of plateau Bangor Sewa sheep. The purpose of this study was to discover the changes in the genital tract microbiota of pre- and post-partum Bangor Sewa sheep. (2) Methods: Samples from the birth canal were obtained for 16S rRNA sequencing, three days before and after delivery, respectively. (3) Results: The results showed that there was a noticeable difference in three phyla and 74 genera between the pre- and post-parturition groups in the microbiota of Bangor Sewa sheep. The changes included a decrease in the abundance of genera related to health (unclassified_Cellulomonadaceae, Cellulomonas, Fibrobacti, Flavobacterium, Eubacterium_ventriosum_group, Acetitomaculum, Aeromicrobium, Dietzia, Romboutsia, Ruminococcus, etc.) and an increased abundance of negatively related genera (Nocardioides, unclassified_Clostridia, Sphingobacteriaceae, unclassified_Ruminococcaceae, Prevotellaceae_UCG_004, Micromonospora, Streptococcus, Facklamia, Bosea, etc.) spp. (4) Conclusions: Microbes can serve as indicators of the physical state of Bangor Sewa sheep. These findings laid the foundation for deciphering the effects of microbial changes during birth on the reproductive health of plateau Bangor Sewa sheep.
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Affiliation(s)
- Hongcai Ma
- Institute of Animal Husbandry and Veterinary Medicine, Tibet Autonomous Region Academy of Agriculture and Animal Science, Lhasa 850009, China; (H.M.); (T.S.)
| | - Wangsheng Zhao
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China;
| | - Tianzeng Song
- Institute of Animal Husbandry and Veterinary Medicine, Tibet Autonomous Region Academy of Agriculture and Animal Science, Lhasa 850009, China; (H.M.); (T.S.)
| | - Zhaxi Baijiu
- Cultural Service Center of Maqian Township, Nagqu 852599, China;
| | - Zhenzhen Zhang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China;
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Nutautaitė M, Racevičiūtė-Stupelienė A, Pockevičius A, Vilienė V. Sensory Evaluation of Rabbit Meat from Individuals Fed Functional and More Sustainable Diets Enriched with Freshwater Cladophora glomerata Macroalgal Biomass. Animals (Basel) 2023; 13:2179. [PMID: 37443977 DOI: 10.3390/ani13132179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 06/29/2023] [Accepted: 06/30/2023] [Indexed: 07/15/2023] Open
Abstract
Maintaining meat quality is essential to sustainable livestock management. Therefore, identifying alternative feed materials while considering consumer acceptance is crucial. So, the aim of this study was to evaluate the effect of C. glomerata-biomass-supplemented feeds on rabbit muscles' physical properties, sensory profiles, and evaluators' emotional responses to them. A total of thirty 52-day-old weaned Californian breed rabbits were randomly allocated to one of three dietary treatments: standard compound diet (SCD), SCD supplemented with 4% C. glomerata (CG4), or SCD supplemented with 8% C. glomerata (CG8). After the 122-day-old rabbits were slaughtered, post-mortem dissection of the rabbit Longissimus dorsi (LD) and hind leg (HL) muscles was conducted. The physical and histomorphometric features, sensory analyses, and emotional responses to the rabbit's muscles were determined. Study results revealed CG4 and CG8 treatments significantly increased rabbit muscle moisture, while CG8 increased cooking losses in HL muscles (p < 0.05). Moreover, both CG treatments reduced the darkness and redness of fresh and cooked rabbit muscles compared to SCD (p < 0.05). CG8 treatment compared to SCD resulted in longer LD muscle fibers (p < 0.05). Evaluators discovered that the average scores for each sensory description of rabbit meat are acceptable and that consuming CG8-HL muscles can increase happiness based on emotional responses. Consequently, replacing traditional feed materials in rabbit feed with C. glomerata can lead to not only more sustainable production but also more consumer-acceptable rabbit meat.
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Affiliation(s)
- Monika Nutautaitė
- Institute of Animal Rearing Technologies, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės Str. 18, LT-47181 Kaunas, Lithuania
| | - Asta Racevičiūtė-Stupelienė
- Institute of Animal Rearing Technologies, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės Str. 18, LT-47181 Kaunas, Lithuania
| | - Alius Pockevičius
- Department of Veterinary Pathobiology, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės Str. 18, LT-47181 Kaunas, Lithuania
| | - Vilma Vilienė
- Institute of Animal Rearing Technologies, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės Str. 18, LT-47181 Kaunas, Lithuania
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Zhang R, Pavan E, Ross AB, Deb-Choudhury S, Dixit Y, Mungure TE, Realini CE, Cao M, Farouk MM. Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics. J Proteomics 2023; 276:104836. [PMID: 36764652 DOI: 10.1016/j.jprot.2023.104836] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 01/30/2023] [Accepted: 01/30/2023] [Indexed: 02/11/2023]
Abstract
Sheep meat (encompassing lamb, hogget and mutton) is an important source of animal protein in many countries, with a unique flavour and sensory profile compared to other red meats. Flavour, colour and texture are the key quality attributes contributing to consumer liking of sheep meat. Over the last decades, various factors from 'farm to fork', including production system (e.g., age, breed, feeding regimes, sex, pre-slaughter stress, and carcass suspension), post-mortem manipulation and processing (e.g., electrical stimulation, ageing, packaging types, and chilled and frozen storage) have been identified as influencing different aspects of sheep meat quality. However conventional meat-quality assessment tools are not able to elucidate the underlying mechanisms and pathways for quality variations. Advances in broad-based analytical techniques have offered opportunities to obtain deeper insights into the molecular changes of sheep meat which may become biomarkers for specific variations in quality traits and meat authenticity. This review provides an overview on how omics techniques, especially proteomics (including peptidomics) and metabolomics (including lipidomics and volatilomics) are applied to elucidate the variations in sheep meat quality, mainly in loin muscles, focusing on colour, texture and flavour, and as tools for authentication. SIGNIFICANCE: From this review, we observed that attempts have been made to utilise proteomics and metabolomics techniques on sheep meat products for elucidating pathways of quality variations due to various factors. For instance, the improvement of colour stability and tenderness could be associated with the changes to glycolysis, energy metabolism and endogenous antioxidant capacity. Several studies identify proteolysis as being important, but potentially conflicting for quality as the enhanced proteolysis improves tenderness and flavour, while reducing colour stability. The use of multiple analytical methods e.g., lipidomics, metabolomics, and volatilomics, detects a wider range of flavour precursors (including both water and lipid soluble compounds) that underlie the possible pathways for sheep meat flavour evolution. The technological advancement in omics (e.g., direct analysis-mass spectrometry) could make analysis of the proteins, lipids and metabolites in sheep meat routine, as well as enhance the confidence in quality determination and molecular-based assurance of meat authenticity.
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Affiliation(s)
- Renyu Zhang
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand.
| | - Enrique Pavan
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand; Unidad Integrada Balcarce (FCA, UNMdP - INTA, EEA Balcarce), Ruta 226 km 73.5, CP7620 Balcarce, Argentina
| | - Alastair B Ross
- Proteins and Metabolites, AgResearch Ltd, Lincoln, New Zealand
| | | | - Yash Dixit
- Food informatics, AgResearch Ltd, Palmerston North, New Zealand
| | | | - Carolina E Realini
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand
| | - Mingshu Cao
- Data Science, AgResearch Ltd, Palmerston North, New Zealand
| | - Mustafa M Farouk
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand
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13
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Saraiva C, Saraiva S, Patarata L, da Conceição Fontes M, Martins C. Behaviour of Escherichia coli O157:H7 and Listeria monocytogenes in Normal and DFD Beef of an Autochthonous Portuguese Breed. Foods 2023; 12:foods12071420. [PMID: 37048241 PMCID: PMC10093655 DOI: 10.3390/foods12071420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 03/05/2023] [Accepted: 03/17/2023] [Indexed: 03/29/2023] Open
Abstract
This study was carried out to identify the behaviour of Escherichia coli O157:H7 and of Listeria monocytogenes inoculated in Maronesa breed beef with different ultimate pH (pHu) (Normal and DFD), and stored at two different temperatures (4 and 9 °C), during 28 days post mortem (pm). The main objective was to illustrate the problematic feature of dealing with beef showing high pHu and stored at mild abusive temperatures (9 °C). Beef steaks (ms. longissimus dorsi) were inoculated with low levels (2–3 log CFU/g) of those both pathogens and packed in air, vacuum and three gaseous mixtures with decreasing O2 and increasing CO2 concentrations (MAP70/20, MAP50/40 and MAP30/60). At 4 °C, the growth of E. coli O157:H7 presented the same pattern on Normal and DFD meat. On the contrary, the growth of L. monocytogenes was higher in DFD meat, revealing the effect of the pHu and its psychotropic character. At abusive temperatures, both pathogens grew, achieving high levels in DFD meat. In these cases, the MAP with the highest CO2 concentration (60%) was revealed to be more effective against the development of E. coli O157:H7, therefore, not exceeding levels of 5 log CFU/g at the end of storage, while in L. monocytogenes, it reaches 8 log CFU/g under the same conditions.
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Affiliation(s)
- Cristina Saraiva
- Animal and Veterinary Science Center (CECAV), University of Trás-os-Montes e Alto Douro (UTAD), 5000-801 Vila Real, Portugal
- Department of Veterinary Sciences, School of Agricultural and Veterinary Sciences, UTAD, 5000-801 Vila Real, Portugal
- Associate Laboratory for Animal and Veterinary Science (AL4AnimalS), 1300-477 Lisboa, Portugal
- Correspondence:
| | - Sónia Saraiva
- Animal and Veterinary Science Center (CECAV), University of Trás-os-Montes e Alto Douro (UTAD), 5000-801 Vila Real, Portugal
- Associate Laboratory for Animal and Veterinary Science (AL4AnimalS), 1300-477 Lisboa, Portugal
| | - Luis Patarata
- Animal and Veterinary Science Center (CECAV), University of Trás-os-Montes e Alto Douro (UTAD), 5000-801 Vila Real, Portugal
- Department of Veterinary Sciences, School of Agricultural and Veterinary Sciences, UTAD, 5000-801 Vila Real, Portugal
- Associate Laboratory for Animal and Veterinary Science (AL4AnimalS), 1300-477 Lisboa, Portugal
| | - Maria da Conceição Fontes
- Animal and Veterinary Science Center (CECAV), University of Trás-os-Montes e Alto Douro (UTAD), 5000-801 Vila Real, Portugal
- Department of Veterinary Sciences, School of Agricultural and Veterinary Sciences, UTAD, 5000-801 Vila Real, Portugal
- Associate Laboratory for Animal and Veterinary Science (AL4AnimalS), 1300-477 Lisboa, Portugal
| | - Conceição Martins
- Animal and Veterinary Science Center (CECAV), University of Trás-os-Montes e Alto Douro (UTAD), 5000-801 Vila Real, Portugal
- Department of Veterinary Sciences, School of Agricultural and Veterinary Sciences, UTAD, 5000-801 Vila Real, Portugal
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14
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Liu J, Pannier L, Ellies-Oury MP, Legrand I, Noel F, Sepchat B, Prache S, Pethick D, Hocquette JF. French consumer evaluation of eating quality of Angus x Salers beef: Effects of muscle cut, muscle slicing and ageing. Meat Sci 2023; 197:109079. [PMID: 36563497 DOI: 10.1016/j.meatsci.2022.109079] [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: 07/02/2022] [Revised: 11/04/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022]
Abstract
Based on the Meat Standards Australia (MSA) methodology, the objectives of this study were to evaluate the eating quality of grass-fed Angus x Salers beef by French consumers, across different muscle cuts (m. triceps brachii caput longum, m. longissimus dorsi et thoracis and m. rectus abdominis), ageing times (5 and 14 days) and muscle slicing and grilling methods (being distinguished by 2 different sides on the grill), and to further quantify whether the MSA model could predict the eating quality of the meat produced by these lean crossbred animals. The results showed that French consumers can discern significant differences in eating quality traits across muscle cuts but not between ageing times and muscle slicing methods. In this study, the accuracy of eating quality score (MQ4)-assigned MSA grade was 64.5%. Due to the lack of MSA data on these lean crossbred animals, the prediction of eating quality from carcass characteristics was less accurate than usual. However, these results do indicate that the MSA sensory testing protocol, the MQ4 calculation and the MSA quality grades could be used to support a consumer-based quality grading system in France.
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Affiliation(s)
- Jingjing Liu
- INRAE, Clermont-Ferrand, VetAgro Sup, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France
| | | | - Marie-Pierre Ellies-Oury
- INRAE, Clermont-Ferrand, VetAgro Sup, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France; Bordeaux Sciences Agro, 1 cours du Général de Gaulle, CS 40201, 33175 Gradignan, France
| | | | - Faustine Noel
- Institut de l'Elevage, 14949 Cedex 9 Caen, Normandie, France
| | | | - Sophie Prache
- INRAE, Clermont-Ferrand, VetAgro Sup, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - David Pethick
- Food Futures Institute, Murdoch University, Perth 6150, Australia
| | - Jean-François Hocquette
- INRAE, Clermont-Ferrand, VetAgro Sup, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France.
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15
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Tsitsos A, Economou V, Chouliara E, Koutouzidou G, Arsenos G, Ambrosiadis I. Effect of Chitosan and Alginate-Based Edible Membranes with Oregano Essential Oil and Olive Oil in the Microbiological, Physicochemical and Organoleptic Characteristics of Mutton. Microorganisms 2023; 11:microorganisms11020507. [PMID: 36838470 PMCID: PMC9961988 DOI: 10.3390/microorganisms11020507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 02/14/2023] [Accepted: 02/15/2023] [Indexed: 02/19/2023] Open
Abstract
Edible chitosan or alginate coatings and their combinations with oregano essential oil or olive oil, have been examined for their effect on the microbiological, physicochemical and organoleptic characteristics of mutton. The results indicated that these edible coatings can contribute to maintaining good quality characteristics and extending mutton shelf-life. The total mesophilic counts in mutton ranged from 3.48 to 8.00 log10 CFU/g, the total psychrophilic counts from 4.00 to 9.50 log10 CFU/g, the B. thermosphacta counts from 2.30 to 7.77 log10 CFU/g and the lactic acid bacteria counts from 2.00 to 5.85 log10 CFU/g. Chitosan coatings significantly (p < 0.05) reduced the total mesophilic, the total psychrophilic (1-2 log10 cfu/g), the B. thermosphacta and the lactic acid bacteria counts in mutton. Alginate exhibited a lower L* value and a higher a* value and chroma compared with the control and chitosan lots. No significant differences were observed in the chemical composition of meat pieces among the experimental groups. Oregano oil positively affected the sensory attributes of meat. The most favourable combination, based on the microbiological counts, the organoleptic characteristics and the shelf-life extension of mutton, was that of chitosan with oregano essential oil.
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Affiliation(s)
- Anestis Tsitsos
- Laboratory of Animal Food Products Hygiene and Veterinary Public Health, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Vangelis Economou
- Laboratory of Animal Food Products Hygiene and Veterinary Public Health, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
- Correspondence: ; Tel.: +30-2310-999875
| | - Eirini Chouliara
- Laboratory of Technology of Food Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Georgia Koutouzidou
- Department of Agriculture, School of Agricultural Sciences, University of Western Macedonia, 53100 Florina, Greece
| | - Georgios Arsenos
- Laboratory of Animal Husbandry, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Ioannis Ambrosiadis
- Laboratory of Technology of Food Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
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16
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Saner C, Senior AM, Zhang H, Eloranta AM, Magnussen CG, Sabin MA, Juonala M, Janner M, Burgner DP, Schwab U, Haapala EA, Heitmann BL, Simpson SJ, Raubenheimer D, Lakka TA. Evidence for protein leverage in a general population sample of children and adolescents. Eur J Clin Nutr 2023:10.1038/s41430-023-01276-w. [PMID: 36797489 DOI: 10.1038/s41430-023-01276-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 01/28/2023] [Accepted: 02/02/2023] [Indexed: 02/18/2023]
Abstract
BACKGROUND/OBJECTIVES The strong regulation of protein intake can lead to overconsumption of total energy on diets with a low proportion of energy from protein, a process referred to as protein leverage. The protein leverage hypothesis posits that protein leverage explains variation in energy intake and potentially obesity in ecological settings. Here, we tested for protein leverage and the protein leverage hypothesis in children and adolescents. SUBJECTS/METHODS A population sample of children, mean (SD) age 7.6 (0.4) years (n = 422), followed up at age 9.8 (0.4) years (n = 387) and at age 15.8 (0.4) years (n = 229), participating for the Physical Activity and Nutrition in Children (PANIC) study. EXPOSURES 4-day food records-related proportional energy intake of proteins, fats, and carbohydrates. OUTCOMES energy intake, body mass index (BMI) z-score and dual-energy X-ray absorptiometry-related energy expenditure. RESULTS Proportional energy intake of proteins was inversely associated with energy intake following power functions at all 3 ages (mean [95%CI] strength of leverage of L = -0.36 [-0.47 to -0.25]; L = -0.26 [-0.37 to -0.15]; L = -0.25 [-0.38 to -0.13]; all P < 0.001). Mixture analysis indicated that variance in energy intake was associated primarily with the proportional intake of energy from proteins, not with either fats or carbohydrates. At all 3 ages, energy intake was not associated with BMI z-score but positively associated with energy expenditure (all P < 0.001). CONCLUSIONS This study provides evidence consistent with protein leverage in a population sample of children and adolescents. Increased energy intake on diets with lower protein content was counterbalanced by increased energy expenditure and therefore did not translate into increased adiposity.
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Affiliation(s)
- Christoph Saner
- Division of Pediatric Endocrinology, Diabetology and Metabolism, Department of Pediatrics, Inselspital, Bern University Hospital, University of Bern, Bern, Switzerland. .,Department of Biomedical Research, University of Bern, Bern, Switzerland. .,Murdoch Children's Research Institute, The Royal Children's Hospital, Parkville, Victoria, Australia.
| | - Alistair M Senior
- Charles Perkins Centre and School of Life & Environmental Science, University of Sydney, Sydney, New South Wales, Australia
| | - Hanyue Zhang
- Research Unit for Dietary Studies at the Parker Institute, Bispebjerg and Frederiksberg Hospital, The Capital Region, Frederiksberg, Denmark.,Department of Public Health, Section for General Practice, University of Copenhagen, Copenhagen, Denmark
| | - Aino-Maija Eloranta
- Institute of Public Health and Clinical Nutrition, School of Medicine, University of Eastern Finland, Kuopio, Finland.,Institute of Biomedicine, School of Medicine, University of Eastern Finland, Kuopio, Finland.,Department of Medicine, Endocrinology and Clinical Nutrition, Kuopio University Hospital, Kuopio, Finland
| | - Costan G Magnussen
- Baker Heart and Diabetes Institute, Melbourne, Victoria, Australia.,Research Centre of Applied and Preventive Cardiovascular Medicine, University of Turku, Turku, Finland.,Centre for Population Health Research, University of Turku and Turku University Hospital, Turku, Finland
| | - Matthew A Sabin
- Murdoch Children's Research Institute, The Royal Children's Hospital, Parkville, Victoria, Australia.,Department of Endocrinology, The Royal Children's Hospital, Parkville, Victoria, Australia
| | - Markus Juonala
- Department of Medicine, University of Turku, Turku, Finland.,Division of Medicine, Turku University Hospital, Turku, Finland
| | - Marco Janner
- Division of Pediatric Endocrinology, Diabetology and Metabolism, Department of Pediatrics, Inselspital, Bern University Hospital, University of Bern, Bern, Switzerland
| | - David P Burgner
- Murdoch Children's Research Institute, The Royal Children's Hospital, Parkville, Victoria, Australia
| | - Ursula Schwab
- Institute of Public Health and Clinical Nutrition, School of Medicine, University of Eastern Finland, Kuopio, Finland.,Department of Medicine, Endocrinology and Clinical Nutrition, Kuopio University Hospital, Kuopio, Finland
| | - Eero A Haapala
- Institute of Biomedicine, School of Medicine, University of Eastern Finland, Kuopio, Finland.,Faculty of Sport and Health Sciences, University of Jyväskylä, Jyväskylä, Finland
| | - Berit L Heitmann
- Charles Perkins Centre and School of Life & Environmental Science, University of Sydney, Sydney, New South Wales, Australia.,Research Unit for Dietary Studies at the Parker Institute, Bispebjerg and Frederiksberg Hospital, The Capital Region, Frederiksberg, Denmark.,Department of Public Health, Section for General Practice, University of Copenhagen, Copenhagen, Denmark
| | - Stephen J Simpson
- Charles Perkins Centre and School of Life & Environmental Science, University of Sydney, Sydney, New South Wales, Australia
| | - David Raubenheimer
- Charles Perkins Centre and School of Life & Environmental Science, University of Sydney, Sydney, New South Wales, Australia
| | - Timo A Lakka
- Institute of Biomedicine, School of Medicine, University of Eastern Finland, Kuopio, Finland.,Department of Clinical Physiology and Nuclear Medicine, Kuopio University Hospital, University of Eastern Finland, Kuopio, Finland.,Foundation for Research in Health Exercise and Nutrition, Kuopio Research Institute of Exercise Medicine, Kuopio, Finland
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17
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Nutritional Quality of Plant-Based Meat and Dairy Imitation Products and Comparison with Animal-Based Counterparts. Nutrients 2023; 15:nu15020401. [PMID: 36678272 PMCID: PMC9862700 DOI: 10.3390/nu15020401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 01/09/2023] [Accepted: 01/11/2023] [Indexed: 01/15/2023] Open
Abstract
While consumers are increasingly adopting plant-based meat and dairy imitation products, the nutritional quality and adequacy of those foods to act as a substitute is still under discussion. The Greek Branded Food Composition Database (HelTH) was expanded to map currently available meat and dairy imitations in Greece. Their main ingredient used, nutritional composition, and promotion as a healthy, nutritious food were described, and their overall nutritional quality using the Nutri-Score algorithm was evaluated. A total of n = 421 plant-based imitations were analyzed, made primarily of wheat or wheat mixes (83.5%) for meat imitations and grain (19.8%) or vegetable oil (17.1%) for dairy imitations. All meat imitations were high in protein and fiber, while, for dairy, only yogurts carried a protein content claim (80.9%). Imitation sausages, milk, and yogurt products had lower total fat and saturated fat content compared to their animal-based counterparts. All dairy imitations had lower protein content than animal-based dairy. The nutritional quality of imitation cheeses was graded as D-E, under the Nutri-Score system, compared to A-C for the animal-based cheese. Plant-based imitations have variable composition based on their main ingredient, and the substitution of specific food groups with plant-based alternatives may not support an equivalent or improved diet.
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18
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Comparison of Pure and Crossbred Japanese Black Steers in Growth Performance and Metabolic Features from Birth to Slaughter at a Spanish Fattening Farm. Animals (Basel) 2022; 12:ani12131671. [PMID: 35804572 PMCID: PMC9264784 DOI: 10.3390/ani12131671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2022] [Revised: 06/17/2022] [Accepted: 06/26/2022] [Indexed: 11/27/2022] Open
Abstract
Simple Summary Cattle growth performance is a determinant of beef production. Nowadays, customers demand specialized, high-quality beef products produced according to stringent health and welfare standards. Intramuscular fat, or marbling, improves beef quality, and the Japanese Black (Wagyu) is the breed with the highest rates of marbling. Wagyu steers are reared under specific conditions in Japan, which may differ from the conditions in other countries, and these differences may affect animal well-being and, therefore, growth rates and beef quality. The current study shows that purebred Wagyu and crossbred Wagyu-by-Angus steers that were raised at a cow–calf operation and fattening system in Spain with no exercise restriction, high welfare, and a local diet high in olein content showed appropriate growth and fattening rates, health status, and metabolic development. Wagyu crossbred steers did not show substantially faster growth than purebred Wagyu animals, so they may not be as profitable as purebred Japanese Black in this type of production system. Abstract Japanese Black (Wagyu) cattle produce high-quality beef. However, whether Wagyu steers can be profitably raised under conditions different than the traditional Japanese ones remains unclear. From 2018 to 2020, we raised 262 Wagyu purebred steers, 103 Wagyu-by-Angus (Wangus) crossbred steers, and 43 Angus-by-European (ACL) crossbred steers on a Spanish farm with high welfare standards and a locally sourced, high-olein diet. Factors and factors’ interactions impacting steer growth were analyzed using generalized linear models. ACL steers grew faster than the other two groups, with Wangus showing intermediate fattening and muscle development. Average daily weight gains (kg/day) were 0.916 for Wagyu, 1.046 for Wangus, and 1.293 for ACL during the weaning to growing period, and 0.628 for Wagyu, 0.64 for Wangus, and 0.802 for ACL during the growing to fattening phase. ACL showed the lowest marbling rates. Wagyu and Wangus usually showed higher cholesterol, triglycerides, and high-density lipoprotein than ACL. ACL calves may experience greater stress at weaning, as suggested by higher glucose, lactate, and β-hydroxybutyrate than the other groups. The results suggest that Wagyu and Wangus steers showed adequate growth, health, and metabolic development in this type of production system, with Wagyu purebreds probably being more profitable than Wangus crossbreeds.
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Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality. Foods 2022; 11:foods11121732. [PMID: 35741930 PMCID: PMC9223083 DOI: 10.3390/foods11121732] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 05/31/2022] [Accepted: 06/07/2022] [Indexed: 12/12/2022] Open
Abstract
Quality refers to the characteristics of products that meet the demands and expectations of the end users. Beef quality is a convergence between product characteristics on one hand and consumers’ experiences and demands on the other. This paper reviews the formation of consumer beef quality perception, the main factors determining beef sensory quality, and how to measure and predict beef eating quality at scientific and industrial levels. Beef quality is of paramount importance to consumers since consumer perception of quality determines the decision to purchase and repeat the purchase. Consumer perception of beef quality undergoes a multi-step process at the time of purchase and consumption in order to achieve an overall value assessment. Beef quality perception is determined by a set of quality attributes, including intrinsic (appearance, safety, technological, sensory and nutritional characteristics, convenience) and extrinsic (price, image, livestock farming systems, commercial strategy, etc.) quality traits. The beef eating qualities that are the most valued by consumers are highly variable and depend mainly on the composition and characteristics of the original muscle and the post-mortem processes involved in the conversion of muscle into meat, the mechanisms of which are summarized in this review. Furthermore, in order to guarantee good quality beef for consumers in advance, the prediction of beef quality by combining different traits in scenarios where the animal, carcass, and muscle cuts can be evaluated is also discussed in the current review.
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20
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Lu Z, Li J, Yuan C, Xi B, Yang B, Meng X, Guo T, Yue Y, Gao Y, Liu J, Sun X. Evaluation of Mutton Quality Characteristics of Dongxiang Tribute Sheep Based on Membership Function and Gas Chromatography and Ion Mobility Spectrometry. Front Nutr 2022; 9:852399. [PMID: 35600824 PMCID: PMC9122487 DOI: 10.3389/fnut.2022.852399] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Accepted: 04/07/2022] [Indexed: 01/13/2023] Open
Abstract
Dongxiang tribute sheep have a history of use in food dishes such as "Dongxiang Handgrip," which dates back hundreds of years and is a favorite halal food in northwestern China. However, little is known about the mutton quality characteristics of Dongxiang tribute sheep. Here, we measured the sensory characteristics, nutritional quality, and flavor substances to comprehensively evaluate the mutton quality characteristics of these sheep. The mutton qualities of Dongxiang tribute, Tibetan, Ujumqin, and Hu sheep were comprehensively evaluated by membership function. Subsequently, the volatile components in mutton samples from 30 Dongxiang tribute sheep were detected via gas chromatography and ion mobility spectrometry (GC-IMS), and their fingerprints were established. The result of meat quality revealed that the shear force, the contents of protein, essential amino acid (EAA), non-essential amino acid (NEAA), and n-6/n-3 ratio of Dongxiang tribute mutton were better than the other three breeds. Membership functions were calculated for 10 physical and chemical indexes of mutton quality, and the comprehensive membership function values of the four breeds in order of highest to lowest mutton quality were Tibetan sheep (0.76) > Dongxiang tribute sheep (0.49) > Hu sheep (0.46) > Ujumqin sheep (0.33). Thirty volatile compounds were identified via GC-IMS: seven alcohols, eight aldehydes, five ketones, two esters, two phenols, one ether, one furan, one acid, two hydrocarbons, and one pyrazine. Ketones, aldehydes, and alcohols were the main volatile compounds forming the flavor of Dongxiang tribute sheep mutton. The reliability of the results was validated by PCA (principal component analysis) and similarity analyses. Our results provide reference value for consumers of mutton in China.
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Affiliation(s)
- Zengkui Lu
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou, China
| | - Jianye Li
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou, China
| | - Chao Yuan
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou, China
| | - Bin Xi
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Quality Safety Risk Assessment of Animal Products, Ministry of Agriculture, Lanzhou, China
| | - Bohui Yang
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou, China
| | - Xianyu Meng
- Dongxiang Autonomous County Animal Husbandry Development Center, Linxia, China
| | - Tingting Guo
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou, China
| | - Yaojing Yue
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou, China
| | - Yaqin Gao
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Quality Safety Risk Assessment of Animal Products, Ministry of Agriculture, Lanzhou, China
| | - Jianbin Liu
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou, China
| | - Xiaoping Sun
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou, China
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21
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Zhou M, Zhu Z, Sun HZ, Zhao K, Dugan MER, Bruce H, Fitzsimmons C, Li C, Guan LL. Breed dependent regulatory mechanisms of beneficial and non-beneficial fatty acid profiles in subcutaneous adipose tissue in cattle with divergent feed efficiency. Sci Rep 2022; 12:4612. [PMID: 35301378 PMCID: PMC8931072 DOI: 10.1038/s41598-022-08572-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Accepted: 02/28/2022] [Indexed: 11/22/2022] Open
Abstract
The current study aimed to determine whether breed and feed efficiency affect the molecular mechanisms regulating beneficial and non-beneficial fatty acid profiles in subcutaneous adipose tissue of beef steers. Fatty acid profiling and RNA-Seq based transcriptome analysis were performed on subcutaneous adipose tissues collected from beef steers with three divergent breeds (Angus, ANG, n = 47; Charolais, CHAR, n = 48; Kinsella Composite, KC, n = 48) and different residual feed intake (RFI, a measure of feed efficiency). The comparison of fatty acid profiles showed that KC had higher beneficial FAs compared to the other two breeds. Distinct FA profiles between H-RFIfat and L-RFIfat steers was more obvious for KC steers, where H-RFIfat steers tended to have higher proportion of healthy FAs and lower proportion of the unhealthy FAs. A higher number of differentially expressed (DE) genes were observed for KC steers, whereas ANG and CHAR steers had a lower number of DE genes between H- and L-RFIfat steers. The association analyses of the gene expressions and FA profiles showed that 10 FA metabolism-associated genes together with the one upstream regulator (SREBF1) were associated with the proportion of C18:2n-6, total n-6, PUFA and PUFA/SFA for KC steers but not the other two breeds. Subcutaneous adipose tissue FA profiles and healthy FA index differed in cattle with divergent feed efficiency and such variation was unique for the three examined cattle breeds. Key FA metabolism-associated genes together with SREBF1 which is the upstream regulator of a set of genes involved in lipid metabolism may be of importance for genetic selection of meat with higher healthy FA index in beef cattle.
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Affiliation(s)
- Mi Zhou
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, T6G 2P5, Canada
| | - Zhi Zhu
- College of Animal Science and Technology, Southwest University, Chongqing, 402460, China
| | - Hui-Zeng Sun
- Institute of Dairy Science, Ministry of Education Key Laboratory of Molecular Animal Nutrition, College of Animal Sciences, Zhejiang University, Hangzhou, 310058, China
| | - Ke Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, 710119, China
| | - Mike E R Dugan
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 6000 C & E Trail, Lacombe, AB, T4L 1W1, Canada
| | - Heather Bruce
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, T6G 2P5, Canada
| | - Carolyn Fitzsimmons
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, T6G 2P5, Canada.,Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 6000 C & E Trail, Lacombe, AB, T4L 1W1, Canada
| | - Changxi Li
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, T6G 2P5, Canada.,Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 6000 C & E Trail, Lacombe, AB, T4L 1W1, Canada
| | - Le Luo Guan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, T6G 2P5, Canada.
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22
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Simões J, Moran D, Edwards S, Bonnet C, Lopez-Sebastian A, Chemineau P. Editorial: Sustainable livestock systems for high producing animals. Animal 2021; 15 Suppl 1:100371. [PMID: 34688563 DOI: 10.1016/j.animal.2021.100371] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/23/2021] [Accepted: 08/26/2021] [Indexed: 12/16/2022] Open
Affiliation(s)
- J Simões
- Departamento de Ciências Veterinárias, Universidade de Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - D Moran
- Global Academy of Agriculture and Food Security, The Royal (Dick) School of Veterinary Studies and The Roslin Institute, The University of Edinburgh, Easter Bush Campus, Midlothian EH25 9RG, United Kingdom
| | - S Edwards
- Newcastle Univ, School of Natural & Environmental Sciences, Newcastle Upon Tyne NE1 7RU, UK
| | - C Bonnet
- Toulouse School of Economics, INRAE, University of Toulouse I Capitole, 1 place de l'Université, 31080 Toulouse Cedex 6, France
| | - A Lopez-Sebastian
- Spanish Natl Inst Agr & Food Res & Technol INIA, Dept Anim Reprod, Madrid 28040, Spain
| | - P Chemineau
- UMR Physiologie de la Reproduction et des Comportements, INRAE, CNRS, IFCE, Université de Tours, 37380 Nouzilly, France; World Association of Animal Production (WAAP), Via Tomassetti, 3, 00161 Roma, Italy
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