1
|
Yu Y, Wei Y, Chen S, Wang Y, Huang H, Li C, Wang D, Shi W, Li J, Zhao Y. Correlation analysis of phosphorylation of myofibrillar protein and muscle quality of tilapia during storage in ice. Food Chem 2024; 451:139502. [PMID: 38701732 DOI: 10.1016/j.foodchem.2024.139502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 04/18/2024] [Accepted: 04/25/2024] [Indexed: 05/05/2024]
Abstract
In this study, the correlation between protein phosphorylation and deterioration in the quality of tilapia during storage in ice was examined by assessing changes in texture, water-holding capacity (WHC), and biochemical characteristics of myofibrillar protein throughout 7 days of storage. The hardness significantly decreased from 471.50 to 252.17 g, whereas cooking and drip losses significantly increased from 26.5% to 32.6% and 2.9% to 9.1%, respectively (P < 0.05). Myofibril fragmentation increased, while myofibrillar protein sulfhydryl content and Ca2+-ATPase activity decreased from 119.33 to 89.29 μmol/g prot and 0.85 to 0.46 μmolPi/mg prot/h, respectively (P < 0.05). Correlation analysis revealed that the myofibrillar protein phosphorylation level was positively correlated with hardness and Ca2+-ATPase activity but negatively correlated with WHC. Myofibrillar protein phosphorylation affects muscle contraction by influencing the dissociation of actomyosin, thereby regulating hardness and WHC. This study provides novel insights for the establishment of quality control strategies for tilapia storage based on protein phosphorylation.
Collapse
Affiliation(s)
- Ye Yu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Ya Wei
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya, China
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya, China
| | - Yueqi Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya, China
| | - Hui Huang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya, China
| | - Chunsheng Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya, China
| | - Di Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jun Li
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya, China.
| |
Collapse
|
2
|
Kim HJ, Kim HJ, Jo C. A non-destructive predictive model for estimating the freshness/spoilage of packaged chicken meat using changes in drip metabolites. Int J Food Microbiol 2024; 419:110738. [PMID: 38772219 DOI: 10.1016/j.ijfoodmicro.2024.110738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 03/07/2024] [Accepted: 05/06/2024] [Indexed: 05/23/2024]
Abstract
This study investigates the possibility of utilizing drip as a non-destructive method for assessing the freshness and spoilage of chicken meat. The quality parameters [pH, volatile base nitrogen (VBN), and total aerobic bacterial counts (TAB)] of chicken meat were evaluated over a 13-day storage period in vacuum packaging at 4 °C. Simultaneously, the metabolites in the chicken meat and its drip were measured by nuclear magnetic resonance. Correlation (Pearson's and Spearman's rank) and pathway analyses were conducted to select the metabolites for model training. Binary logistic regression (model 1 and model 2) and multiple linear regression models (model 3-1 and model 3-2) were trained using selected metabolites, and their performance was evaluated using receiver operating characteristic (ROC) curves. As a result, the chicken meat was spoiled after 7 days of storage, exceeding 20 mg/100 g VBN and 5.7 log CFU/g TAB. The correlation analysis identified one organic acid, eight free amino acids, and five nucleic acids as highly correlated with chicken meat and its drip during storage. Pathway analysis revealed tyrosine and purine metabolism as metabolic pathways highly correlated with spoilage. Based on these findings, specific metabolites were selected for model training: ATP, glutamine, hypoxanthine, IMP, tyrosine, and tyramine. To predict the freshness and spoilage of chicken meat, model 1, trained using tyramine, ATP, tyrosine, and IMP from chicken meat, achieved a 99.9 % accuracy and had an ROC value of 0.884 when validated using drip metabolites. This model 1 was improved by training with tyramine and IMP from both chicken meat and its drip (model 2), which increased the ROC value for drip metabolites from 0.884 to 0.997. Finally, selected two metabolites (tyramine and IMP) can predict TAB and VBN quantitatively through models 3-1 and 3-2, respectively. Therefore, the model developed using metabolic changes in drip demonstrated the capability to non-destructively predict the freshness and spoilage of chicken meat at 4 °C. To make generic predictions, it is necessary to expand the model's applicability to various conditions, such as different temperatures, and validate its performance across multiple chicken batches.
Collapse
Affiliation(s)
- Hyun-Jun Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea
| | - Hye-Jin Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea; Department of Animal Product Technology, Faculty of Animal Husbandary, Universitas Padjadjaran, West Java 45363, Indonesia.
| |
Collapse
|
3
|
Fan X, Gao X, Zhou C. l-arginine and l-lysine supplementation to NaCl tenderizes porcine meat by promoting myosin extraction and actomyosin dissociation. Food Chem 2024; 446:138809. [PMID: 38402768 DOI: 10.1016/j.foodchem.2024.138809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 02/04/2024] [Accepted: 02/18/2024] [Indexed: 02/27/2024]
Abstract
This study investigated the individual and combined effects of l-arginine, l-lysine, and NaCl on the ultrastructure of porcine myofibrils to uncover the mechanism underlying meat tenderization. Arg or Lys alone shortened A-bands and damaged M-lines, while NaCl alone destroyed M- and Z-lines. Overall, Arg and Lys cooperated with NaCl to destroy the myofibrillar ultrastructure. Moreover, these two amino acids conjoined with NaCl to increase myosin solubility, actin band intensity, and the protein concentration of the actomyosin supernatant. However, they decreased the turbidity and particle size of both myosin and actomyosin solutions, and the remaining activities of Ca2+- and Mg2+-ATPase. The current results revealed that Arg/Lys combined with NaCl to extract myosin and dissociate actomyosin, thereby aggravating the destruction of the myofibrillar ultrastructure. The present results provide a good explanation for the previous phenomenon that Arg and Lys cooperated with NaCl to improve meat tenderness.
Collapse
Affiliation(s)
- Xiaokang Fan
- Engineering Research Centre of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China
| | - Xun Gao
- Engineering Research Centre of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China
| | - Cunliu Zhou
- Engineering Research Centre of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China.
| |
Collapse
|
4
|
Qiao J, Zhang M, Shen D, Liu Y. A new strategy to improve the quality of frozen chicken wings: High voltage electrostatic field combined with phosphorus-free water retaining agent. Food Res Int 2024; 188:114479. [PMID: 38823840 DOI: 10.1016/j.foodres.2024.114479] [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: 03/15/2024] [Revised: 05/01/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
Freezing is a commonly used method for long-term storage of chicken wing products, of which disadvantages are mainly the product damage caused in the process. The aim of this study was to improve the freezing quality of chicken wings with a combination of phosphorus-free water retaining agent (WRA) and high-voltage electrostatic field (HVEF). The effect of WRA acting at different HVEF intensities (0, 1, 3, and 5 kV/cm) on the quality attributes of frozen chicken wings was investigated in 0, 7, 14, 21, 28 and 35 days of frozen storage. The results showed that WRA had functional properties of significantly improving the water holding capacity (WHC), color and texture properties, and fat stability of frozen chicken wing samples. The application of HVEF on this basis helped to promote the absorption of WRA and inhibit oxidative deterioration of chicken wing samples during frozen storage. Meanwhile, the combination of HVEF at 3 kV/cm was more prominent in terms of improvement in WHC, moisture content, color, protein secondary structure and microstructure integrity. This advantage had been consistently maintained with the extension of storage time. Overall, WRA combined with HVEF of 3 kV/cm can be used as an effective strategy to improve the freezing quality of chicken wing samples and has the potential to maintain the frozen chicken wing samples quality for a long time.
Collapse
Affiliation(s)
- Jiangshan Qiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Dongbei Shen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Yaping Liu
- Guangdong Galore Food Co., Ltd., 528447 Zhongshan, Guangdong, China
| |
Collapse
|
5
|
Tan L, Tao Y, Chen L, Yang C, Tang X, Ma J, Murong X, Peng X, Liu X, Yu Z. Effects of fermented tofu processing wastewater on growth performance and meat quality of Xianghuang broilers. J Anim Physiol Anim Nutr (Berl) 2024; 108:1072-1082. [PMID: 38528677 DOI: 10.1111/jpn.13952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 02/27/2024] [Accepted: 02/28/2024] [Indexed: 03/27/2024]
Abstract
This study aimed to investigate the effects of fermented tofu processing wastewater (FTPW) on the growth performance and meat quality of Xianghuang broilers. A total of 160 six-week-old Xianghuang broilers were randomly assigned to control or FTPW groups with eight replicate pens of 10 birds each pen. Broilers received the same corn-soybean diet but different water. Broilers received ordinary water in the control group and 40% (volume: volume) FTPW (the solution has been filtered with four layers of sieve, containing Bacillus 1.52 × 10-7 CFU/mL) in FTPW group. The experiment lasted for 30 days. Results indicated that growth performance was not affected by treatment (p > 0.05). The value of pH45 min and a48 h increased and drip loss72 h and toughness decreased in breast muscle when broilers received FTPW solution compared with the control group (p < 0.05). The pH45 min, a45 min, a48 h value and crude fat concentration of thigh muscle were higher in FTPW group than that in control group (p < 0.05). Compared with control group, fibre area decreased but fibre density increased in thigh muscle when Xianghuang chickens supplemented with FTPW solution (p < 0.05). Supplementation of FTPW solution in drinking water significantly decreased malondialdehyde content in the breast muscle of Xianghuang chickens (p < 0.05). Gene expressions such as carnitine palmitoyltransferase 1A (CPT1) and glycogen synthase of breast muscle were downregulated in experimental group when compared with control group. In conclusion, FTPW supplementation in drinking water could improve meat quality of Xianghuang broilers by regulating pH value, redness and fibre morphology.
Collapse
Affiliation(s)
- LuPeng Tan
- College of Life Sciences, Hunan Provincial Key Laboratory of Biological Resources Protection and Utilization in NanYue Mountain Area, Hengyang Normal University, Hengyang, China
| | - YiJia Tao
- College of Life Sciences, Hunan Provincial Key Laboratory of Biological Resources Protection and Utilization in NanYue Mountain Area, Hengyang Normal University, Hengyang, China
| | - Li Chen
- College of Life Sciences, Hunan Provincial Key Laboratory of Biological Resources Protection and Utilization in NanYue Mountain Area, Hengyang Normal University, Hengyang, China
| | - Can Yang
- College of Life Sciences, Hunan Provincial Key Laboratory of Biological Resources Protection and Utilization in NanYue Mountain Area, Hengyang Normal University, Hengyang, China
| | - XiaoWu Tang
- College of Bioengineering, Hunan Vocational Technical College of Environment and Biology, Hengyang, China
| | - JianJun Ma
- Institute of Animal Husbandry and Veterinary in Zhuji of Zhejiang, Shaoxing, China
| | - XiangJian Murong
- College of Life Sciences, Hunan Provincial Key Laboratory of Biological Resources Protection and Utilization in NanYue Mountain Area, Hengyang Normal University, Hengyang, China
| | - XinFei Peng
- College of Life Sciences, Hunan Provincial Key Laboratory of Biological Resources Protection and Utilization in NanYue Mountain Area, Hengyang Normal University, Hengyang, China
| | - Xu Liu
- College of Life Sciences, Hunan Provincial Key Laboratory of Biological Resources Protection and Utilization in NanYue Mountain Area, Hengyang Normal University, Hengyang, China
| | - ZhengJun Yu
- Hunan Zhongjing Biotechnology Co., Ltd, Changsha, China
| |
Collapse
|
6
|
Im C, Song S, Cheng H, Park J, Kim GD. Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality. Food Sci Anim Resour 2024; 44:758-778. [PMID: 38974726 PMCID: PMC11222690 DOI: 10.5851/kosfa.2024.e39] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 05/06/2024] [Accepted: 05/07/2024] [Indexed: 07/09/2024] Open
Abstract
This study assessed previous research aimed at mitigating the adverse effects of freeze-thawing on meat quality. Specifically, it focuses on assessing the physicochemical alterations in meat resulting from freezing, freeze-thawing, or technologies to minimize these alterations. Recent studies have focused on conventional freeze-thaw technology applicable across various livestock species and muscle types. However, recent research has indicated the necessity for developing freeze-thaw technology considering the unique characteristics of individual muscles. In this review, we summarize previous studies that have compared alterations in the physicochemical properties of primary muscles owing to freezing or freeze-thawing. Despite the introduction of various technologies to significantly reduce the adverse effects on meat quality resulting from freeze-thawing, it is essential to consider the unique characteristics (proximate composition, pH, and muscle fiber characteristics) of individual muscles or cuts to develop enhanced the freeze-thaw processing technology.
Collapse
Affiliation(s)
- Choeun Im
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
| | - Sumin Song
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
| | - Huilin Cheng
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
| | - Junyoung Park
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
- Mgenic Bio, Anseong 17529,
Korea
| | - Gap-Don Kim
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
- Institutes of Green Bio Science &
Technology, Seoul National University, Pyeongchang 25354,
Korea
| |
Collapse
|
7
|
Xiao N, Zhang Q, Xu H, Zheng C, Yin Y, Liu S, Shi W. Effect of Lactobacillus plantarum and flavourzyme on protein degradation and flavor development in grass carp during fermentation. Food Chem X 2024; 22:101439. [PMID: 38756472 PMCID: PMC11096861 DOI: 10.1016/j.fochx.2024.101439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 04/07/2024] [Accepted: 05/02/2024] [Indexed: 05/18/2024] Open
Abstract
This study examined the effect of Flavourzyme and Lactobacillus plantarum (L. plantarum) on protein degradation and flavor development during grass carp fermentation. The control groups comprised natural fermentation and fermentation with L. plantarum. Compared with the two control samples, those exposed to combined Flavourzyme and L. plantarum fermentation exhibited lower moisture content and enhanced protein hydrolysis, which accelerated the production of water-soluble taste substances (trichloroacetic acid-soluble peptides and free amino acids). The electronic tongue and electronic nose results indicated that the grass carp subjected to combined fermentation way displayed a more intense umami taste and aroma. Moreover, the sensory evaluation results confirmed that the combined fermentation method significantly improved the taste and odor attributes of fermented grass carp. In conclusion, combined fermentation with Flavourzyme and L. plantarum may effectively reduce fermentation time and enhance the flavor of fermented grass carp products.
Collapse
Affiliation(s)
- Naiyong Xiao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Qiang Zhang
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Huiya Xu
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Changliang Zheng
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yantao Yin
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Wenzheng Shi
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China
| |
Collapse
|
8
|
García Salas A, Bárcena-Gama JR, Ventura J, Muñoz-García C, Escobar-España JC, Crosby MM, Hernandez D. Bioaccessibility of condensed tannins and their effect on the physico-chemical characteristics of lamb meat. PeerJ 2024; 12:e17572. [PMID: 38952978 PMCID: PMC11216205 DOI: 10.7717/peerj.17572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Accepted: 05/24/2024] [Indexed: 07/03/2024] Open
Abstract
The bioaccessibility of tannins as antioxidants in meat is essential to maximise their effectiveness in protecting the product. This property determines the amount of tannins available to interact with meat components, inhibiting lipid and protein oxidation and, consequently, prolonging shelf life and preserving the sensory quality of the product. The objective of this study was to evaluate the bioaccessibility of condensed tannins (CT) from Acacia mearnsii extract (AME) and their effect on the physico-chemical characteristics of fattened lamb meat. Thirty-six Dorset × Hampshire lambs (3 months old and 20.8 ± 3.3 kg live weight) were used. The lambs were distributed equally (n = 9) into four treatments: T1, T2, T3 and T4, which included a basal diet plus 0%, 0.25%, 0.5% and 0.75% of CT from AME, respectively. At the end of the fattening period, bioaccessibility was evaluated, the animals were slaughtered and a sample of the longissimus dorsi (LD) muscle was collected to assess colour, lipid oxidation, cooking weight loss and shear force on days 1, 4, 7 and 14 of shelf-life, in samples preserved at -20 °C. In addition, the long chain fatty acid profile was analysed. A completely randomised design was used, and the means were compared with Tukey's test (P < 0.05). The mean lightness (L*), yellowness (b*) and hue (H*) values were higher for T3 and T4. The addition of CT did not affect (P > 0.05) redness (a*), cooking weight loss (CWL) or shear force (SF). T4 decreased (P < 0.05) stearic acid and increased cis-9 trans-12 conjugated linoleic acid (CLA). Bioaccessibility was higher in the supplemented groups (T1 < T2, T3 and T4). In conclusion, supplementing CT from AME in the diet of lambs did not reduce lipid oxidation, but T3 or T4 improved some aspects of meat colour and CLA deposition.
Collapse
Affiliation(s)
- Alejandro García Salas
- Department of Animal Production, Autonomous Agrarian University Antonio Narro, Saltillo, Coahuila, Mexico
| | | | - Joel Ventura
- Department of Animal Production, Autonomous Agrarian University Antonio Narro, Saltillo, Coahuila, Mexico
| | - Canuto Muñoz-García
- Faculty of Veterinary Medicine and Zootechnics No. 1, Autonomous University of Guerrero, Guerrero, Guerrero, Mexico
| | - José Carlos Escobar-España
- Faculty of Agricultural Sciences, Campus IV, Autonomous University of Chiapas, Huehuetan, Chiapas, Mexico
| | | | - David Hernandez
- Livestock Program, Colegio de Postgraduados, Texcoco, Mexico State, México
| |
Collapse
|
9
|
Dos Santos FM, Bezerra LR, Vieira JF, Marcelino PDR, Barbosa AM, Pereira Filho JM, Arce-Cordero JA, Ribeiro CVDM, Silva TM, Oliveira RL. Fatty acid profile, physicochemical composition and carcass traits of young Nellore bulls fed Acacia mearnsii extract. Meat Sci 2024; 216:109579. [PMID: 38959639 DOI: 10.1016/j.meatsci.2024.109579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 04/15/2024] [Accepted: 06/21/2024] [Indexed: 07/05/2024]
Abstract
Fatty acid profile, physicochemical composition, and carcass traits of 32 young Nellore bulls were assessed following the supplementation of Acacia mearnsii extract at levels of 0, 10, 30, and 50 g/kg of total dry matter (DM) in a completely randomized experiment with four treatments and eight replicates. Adding 50 g/kg DM of condensed tannins (CT) from Acacia mearnsii in the bulls' diet reduced DM intake, average daily gain, and meat lipid oxidation (P ≤ 0.05). The pH, centesimal composition, collagen, and meat color indexes of the longissimus muscle were not altered by the addition of Acacia mearnsii (P > 0.05). Cooling loss increased (P = 0.049) linearly. Including Acacia mearnsii in diet reduced the Warner-Bratzler shear force (WBSF, P = 0.018) of longissimus muscle of the bulls. The concentration of C16:0, C17:0, C24:0, t9,10,11,16-18:1, c9t11-18:2, C18:2n-6, C20:4n-6, 20:5n-3, 22:5n-3, and 22:6n-3 in the muscle increased due to the addition of Acacia in the diet (P ≤ 0.05), with the highest muscle concentrations caused by the addition of 10 to 30 g Acacia. c9-18:1 and t16-18:1 reduced linearly. ƩSFA, ƩBI, Ʃcis- and ƩMUFA, Ʃn-3, Ʃn-6, and ƩPUFA (P ≤ 0.05) quadratically increased at higher concentrations of addition of Acacia, above 30 g/kg DM. It is recommended to include Acacia mearnsii extract up to 30 g/kg total DM in diets for young bulls as it improves CLA, PUFA and TI and reduces lipid oxidation. Acacia mearnsii extract as source of CT at 50 g/kg DM negatively impacted the young bulls performance.
Collapse
Affiliation(s)
- Fernanda M Dos Santos
- Federal University of Bahia, Animal Science Department, 500 Adhemar de Barros Ave, Ondina, 40170110 Salvador, Bahia, Brazil
| | - Leilson R Bezerra
- Federal University of Campina Grande, Animal Science Department, Universitária Av., Jatobá, 58708110 Patos, Paraiba, Brazil
| | - Jusaline F Vieira
- Federal University of Bahia, Animal Science Department, 500 Adhemar de Barros Ave, Ondina, 40170110 Salvador, Bahia, Brazil
| | - Polyana D R Marcelino
- Federal University of Bahia, Animal Science Department, 500 Adhemar de Barros Ave, Ondina, 40170110 Salvador, Bahia, Brazil
| | - Analivia M Barbosa
- Federal University of Bahia, Animal Science Department, 500 Adhemar de Barros Ave, Ondina, 40170110 Salvador, Bahia, Brazil
| | - José M Pereira Filho
- Federal University of Campina Grande, Animal Science Department, Universitária Av., Jatobá, 58708110 Patos, Paraiba, Brazil
| | - Jose A Arce-Cordero
- University of Costa Rica, Animal Sciences Department, San Jose 115012060, Costa Rica
| | - Claudio Vaz Di M Ribeiro
- Federal University of Bahia, Animal Science Department, 500 Adhemar de Barros Ave, Ondina, 40170110 Salvador, Bahia, Brazil
| | - Thadeu M Silva
- Federal University of Bahia, Animal Science Department, 500 Adhemar de Barros Ave, Ondina, 40170110 Salvador, Bahia, Brazil
| | - Ronaldo L Oliveira
- Federal University of Bahia, Animal Science Department, 500 Adhemar de Barros Ave, Ondina, 40170110 Salvador, Bahia, Brazil.
| |
Collapse
|
10
|
Kim HJ, Lee S, Choi M, Hong H, Jo C. Optimizing tenderness of M. Semitendinosus steak for elderly people with the combination of ficin and sous-vide cooking. Meat Sci 2024; 216:109577. [PMID: 38964227 DOI: 10.1016/j.meatsci.2024.109577] [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: 03/18/2024] [Revised: 06/19/2024] [Accepted: 06/20/2024] [Indexed: 07/06/2024]
Abstract
This study aimed to evaluate the sous-vide cooking and ficin treatment effects on the tenderness of beef steak and optimize it for the elderly using response surface methodology (RSM). The M. semitendinosus (ST) from Chikso cattle was shaped into 5 × 5 × 2.54 cm pieces. Ficin solution was injected into the ST steak at 10% of the meat weight, and sous-vide cooked in a water bath at 65 °C for 6 or 12 h. As ficin concentration increased, L*- and a*-value, shear force, and hardness decreased, while soluble peptides increased (P < 0.05). As cooking time increased, cooking loss and collagen solubility of the steak increased (P < 0.05). An interaction effect between ficin and sous-vide cooking was found in L*- and a*-value, shear force, hardness, and soluble peptides (P < 0.05). A model to optimize the hardness for elderly people was established (R2 = 0.7991). Optimization conditions by RSM were 0.86 U/L with 8.87 h (23 N/cm3) for tooth intake (grade 1), 16.31 U/L with 13.24 h (3 N/cm3) for gums intake (grade 2), according to KS H 4897 and Universal Design Foods concept for the elderly. These optimized conditions enable the production of customized products tailored to the oral conditions of elderly people.
Collapse
Affiliation(s)
- Hye-Jin Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea
| | - Seungchul Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea
| | - Minwoo Choi
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea
| | - Heesang Hong
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354. Republic of Korea; Department of Animal Product Technology, Faculty of Animal Husbandary, Universitas Padjadjaran, West Java 45363, Indonesia.
| |
Collapse
|
11
|
Çelik S, Muruz H. Growth Performance, Blood Metabolites, Carcass Characteristics and Meat Quality of Lambs Fed Diets Containing Different Energy Levels Supplemented with Rumen-Protected Choline. Animals (Basel) 2024; 14:1682. [PMID: 38891729 PMCID: PMC11171108 DOI: 10.3390/ani14111682] [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: 05/02/2024] [Revised: 06/03/2024] [Accepted: 06/03/2024] [Indexed: 06/21/2024] Open
Abstract
This study aimed to examine the effects of metabolizable energy (ME) level and rumen-protected choline (RPC) supplementation on the growth performance, carcass characteristics, meat quality, serum energy, lipid, and protein profiles of Karayaka lambs. Twenty-eight Karayaka lambs, with an initial body weight (BW) of 26.85 ± 0.26 kg, were randomly assigned (2 × 2 factorial design) to one of four dietary treatments with two levels of ME (optimum: 2750 or low: 2500 kcal ME/kg dry matter) and two levels of RPC (0 or 4 g/d/lamb). Lambs of each group were housed in individual pens. The experiment lasted 66 d, with the first 10 d consisting of acclimation and the next 56 d of the formal experimental period. The data on BW, dietary matter intake (DMI), and serum glucose concentrations confirm that our model successfully induced low energy using 250 kcal/kg less energy than the optimum level. RPC supplementation did not significantly affect average daily DMI, total average daily gain (ADG), or feed conversion ratio (FCR) at any energy level. Additionally, there was no substantial effect on carcass characteristics, meat quality, serum lipids, energy metabolism indicators, and liver function parameters. There was also no interaction effect of RPC × ME on the parameters tested. However, at 56 d into the experiment, the interaction effect of RPC × ME on serum urea-N was highly significant, and RPC supplementation led to lower serum urea-N levels (p = 0.001). These results suggest that while RPC supplementation did not enhance overall performance and carcass characteristics in Karayaka lambs, it may play a role in modulating nitrogen metabolism, as indicated by the significant reduction in serum urea-N levels.
Collapse
Affiliation(s)
- Salih Çelik
- The Ministry of Agriculture and Forestry of the Republic of Turkey, Tokat Provincial Office, İmamlık Street. No:68, Tokat 60200, Turkey;
| | - Habip Muruz
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Ondokuz Mayıs University, Kurupelit Kampusu, Samsun 55100, Turkey
| |
Collapse
|
12
|
Nemati Z, Amirdahri S, Asgari A, Taghizadeh A, Siddiqui SA, Besharati M, Alirezalu K, Holman BW. Feeding pomegranate pulp to Ghezel lambs for enhanced productivity and meat quality. Vet Anim Sci 2024; 24:100356. [PMID: 38774584 PMCID: PMC11106540 DOI: 10.1016/j.vas.2024.100356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/24/2024] Open
Abstract
Agrifood by-products contain nutrients and bioactive compounds that can be used in the diets of livestock - thereby value-adding to an otherwise waste product of environmental and economic significance. This study investigated the effect of dietary pomegranate pulp in the total mixed ration of Ghezel lambs, evaluating its effect on growth performance, blood parameters, carcass traits, as well as meat quality and shelf life. 3-month-old Ghezel lambs (individually housed, n = 8) were randomly assigned to be either non-supplemented (control) or supplemented with 100 g/kg DM of sun-dried pomegranate pulp for 28 days, post-adjustment. Results showed that supplementation of lamb diets with pomegranate pulp significantly increased liveweight and average daily gains, while not significantly affecting dry matter intake. Lamb serum urea and alkaline phosphatase concentrations and hot carcass weight were increased with pomegranate pulp supplementation. Compared to control lambs, the meat from lambs fed the supplemented diet had higher concentrations of intramuscular fat, mono- and polyunsaturated fatty acid, total unsaturated fatty acid, and meat phenolic compounds. Pomegranate pulp supplemented lambs also had a higher ratio of polyunsaturated to saturated fatty acids; and produced liver tissue with less fat and ash contents. Meat oxidative status (thiobarbituric acid reactive substance) and quality (water holding capacity, colour, and pH) were improved when lambs were supplemented with pomegranate pulp. These findings demonstrate that using pomegranate pulp as a feed for Ghezel lambs has advantageous effects on animal performance and meat quality, offering valorisation of an agrifood by-product.
Collapse
Affiliation(s)
- Zabihollah Nemati
- Department of Animal Science, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz 5166616471, Iran
| | - Saeid Amirdahri
- Department of Animal Science, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz 5166616471, Iran
| | - Ardashir Asgari
- Department of Animal Science, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz 5166616471, Iran
| | - Akbar Taghizadeh
- Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | - Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, Straubing 94315, Germany
- German Institute of Food Technologies (DIL E.V.), Prof.-Von-Klitzing Str. 7, Quakenbrück 49610, Germany
| | - Magsoud Besharati
- Department of Animal Science, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz 5166616471, Iran
| | - Kazem Alirezalu
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Benjamin W.B. Holman
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2650, Australia
| |
Collapse
|
13
|
Abdel Haleem MI, Khater HF, Edris SN, Taie HAA, Abdel Gawad SM, Hassan NA, El-Far AH, Magdy Y, Elbasuni SS. Bioefficacy of dietary inclusion of Nannochloropsis oculata on Eimeria spp. challenged chicks: clinical approaches, meat quality, and molecular docking. Avian Pathol 2024; 53:199-217. [PMID: 38285881 DOI: 10.1080/03079457.2024.2312133] [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: 08/18/2023] [Accepted: 01/20/2024] [Indexed: 01/31/2024]
Abstract
Although anticoccidial drugs have been used to treat avian coccidiosis for nearly a century, resistance, bird harm, and food residues have caused health concerns. Thus, Nannochloropsis oculata was investigated as a possible coccidiosis treatment for broilers. A total of 150 1-day-old male Cobb broiler chicks were treated as follows: G1-Ng: fed a basal diet; G2-Ps: challenged with Eimeria spp. oocysts and fed basal diet; G3-Clo: challenged and fed basal diet with clopidol; G4-NOa: challenged and fed 0.1% N. oculata in diet, and G5-NOb: challenged and fed 0.2% N. oculata. Compared to G2-Ps, N. oculata in the diet significantly (P < 0.05) decreased dropping scores, lesion scores, and oocyst shedding. Without affecting breast meat colour metrics, N. oculata improved meat quality characters. At 28 days of age, birds received 0.2% N. oculata had significantly (P < 0.05) higher serum levels of MDA, T-SOD, HDL, and LDL cholesterol compared to G2-Ps. Serum AST, ALT, and urea levels were all decreased when N. oculata (0.2%) was used as opposed to G2-Ps. Histopathological alterations and the number of developmental and degenerative stages of Eimeria spp. in the intestinal epithelium were dramatically reduced by 0.2% N. oculata compared to G2-Ps. Molecular docking revealed a higher binding affinity of N. oculata for E. tenella aldolase, EtAMA1, and EtMIC3, which hindered glucose metabolism, host cell adhesion, and invasion of Eimeria. Finally, N. oculata (0.2%) can be used in broiler diets to mitigate the deleterious effects of coccidiosis.
Collapse
Affiliation(s)
- Marwa I Abdel Haleem
- Department of Avian and Rabbit Diseases, Faculty of Veterinary Medicine, Benha University, Benha, Egypt
| | - Hanem F Khater
- Department of Parasitology, Faculty of Veterinary Medicine, Benha University, Benha, Egypt
| | - Shimaa N Edris
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Benha, Egypt
| | - Hanan A A Taie
- Plant Biochemistry Department, National Research Centre, Dokki, Egypt
| | - Samah M Abdel Gawad
- Department of Parasitology, Faculty of Veterinary Medicine, Benha University, Benha, Egypt
| | - Nibal A Hassan
- Department of Biology, Animal Reproduction Research Institute, Pathology Department, Giza, Egypt
- College of Science, Taif University, Taif, Saudi Arabia
| | - Ali H El-Far
- Department of Biochemistry, Faculty of Veterinary Medicine, Damanhour University, Damanhour, Egypt
| | - Yasmeen Magdy
- Department of Anatomy and Embryology, Faculty of Veterinary Medicine, Benha University, Benha, Egypt
| | - Sawsan S Elbasuni
- Department of Avian and Rabbit Diseases, Faculty of Veterinary Medicine, Benha University, Benha, Egypt
| |
Collapse
|
14
|
Shi M, Li H, Chen T, Huang B, Li X, Dong X, Chi S, Yang Q, Liu H, Deng J, Tan B, Zhang S, Xie S. Effects of hydroxyproline supplementation in low fish meal diets on collagen synthesis, myofiber development and muscular texture of juvenile Pacific white shrimp ( Litopenaeus vannamei). ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2024; 17:428-437. [PMID: 38860024 PMCID: PMC11163151 DOI: 10.1016/j.aninu.2024.01.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 01/17/2024] [Accepted: 01/30/2024] [Indexed: 06/12/2024]
Abstract
This experiment aimed to evaluate the impact of dietary hydroxyproline (Hyp) supplementation on the muscle quality of juvenile Pacific white shrimp (Litopenaeus vannamei) fed a low fishmeal diet. Six formulated diets included one high fishmeal (HF; 25% fishmeal content) and five low fishmeal diets (10% fishmeal content) with 0%, 0.2%, 0.4%, 0.6% and 0.8% Hyp (LF0, LF2, LF4, LF6 and LF8, respectively). Each diet was assigned to four replicates, and 40 shrimp (0.32 ± 0.00 g) per replicate were fed four times a day for 8 weeks. Dietary Hyp supplementation had little effects on growth performance, but increased the contents of Hyp, prolyl 4-hydroxylases (P4Hs), and collagen. The meat yield, springiness, hardness, chewiness, and cohesiveness of muscle were the highest in the LF4 group among the low fishmeal groups (P < 0.05). Cooking loss and freezing loss of muscle were the lowest in the LF4 group (P < 0.05). Dietary supplementation with 0.4% Hyp increased the myofiber density and decreased the myofiber diameter of muscle (P < 0.05). Supplementation of Hyp in the diet up-regulated the mRNA expression of smyhc5, smyhc15, col1a1, col1a2, igf-1f, tgf-β and tor and down-regulated the mRNA expression of smyhc 1, smyhc 2, smyhc 6a (P < 0.05). Supplementation of Hyp in the diet up-regulated the protein expression of P-4E-BP1, P-AKT, AKT and P-AKT/AKT (P < 0.05). These results suggested that the addition of 0.4% Hyp to low fishmeal diets improved the muscle quality of L. vannamei.
Collapse
Affiliation(s)
- Menglin Shi
- Laboratory of Aquatic Nutrition and Feed, College of Fisheries, Guangdong Ocean University, Zhanjiang 524088, China
| | - Haoming Li
- Laboratory of Aquatic Nutrition and Feed, College of Fisheries, Guangdong Ocean University, Zhanjiang 524088, China
| | - Tianyu Chen
- Laboratory of Aquatic Nutrition and Feed, College of Fisheries, Guangdong Ocean University, Zhanjiang 524088, China
| | - Bocheng Huang
- Laboratory of Aquatic Nutrition and Feed, College of Fisheries, Guangdong Ocean University, Zhanjiang 524088, China
| | - Xiaoyue Li
- Laboratory of Aquatic Nutrition and Feed, College of Fisheries, Guangdong Ocean University, Zhanjiang 524088, China
| | - Xiaohui Dong
- Laboratory of Aquatic Nutrition and Feed, College of Fisheries, Guangdong Ocean University, Zhanjiang 524088, China
- Aquatic Animals Precision Nutrition and High-Efficiency Feed Engineering Research Centre of Guangdong Province, Zhanjiang 524088, China
- Key Laboratory of Aquatic, Livestock and Poultry Feed Science and Technology in South China, Ministry of Agriculture, Zhanjiang 524088, China
| | - Shuyan Chi
- Laboratory of Aquatic Nutrition and Feed, College of Fisheries, Guangdong Ocean University, Zhanjiang 524088, China
- Aquatic Animals Precision Nutrition and High-Efficiency Feed Engineering Research Centre of Guangdong Province, Zhanjiang 524088, China
- Key Laboratory of Aquatic, Livestock and Poultry Feed Science and Technology in South China, Ministry of Agriculture, Zhanjiang 524088, China
| | - Qihui Yang
- Laboratory of Aquatic Nutrition and Feed, College of Fisheries, Guangdong Ocean University, Zhanjiang 524088, China
- Aquatic Animals Precision Nutrition and High-Efficiency Feed Engineering Research Centre of Guangdong Province, Zhanjiang 524088, China
- Key Laboratory of Aquatic, Livestock and Poultry Feed Science and Technology in South China, Ministry of Agriculture, Zhanjiang 524088, China
| | - Hongyu Liu
- Laboratory of Aquatic Nutrition and Feed, College of Fisheries, Guangdong Ocean University, Zhanjiang 524088, China
- Aquatic Animals Precision Nutrition and High-Efficiency Feed Engineering Research Centre of Guangdong Province, Zhanjiang 524088, China
- Key Laboratory of Aquatic, Livestock and Poultry Feed Science and Technology in South China, Ministry of Agriculture, Zhanjiang 524088, China
| | - Junming Deng
- Laboratory of Aquatic Nutrition and Feed, College of Fisheries, Guangdong Ocean University, Zhanjiang 524088, China
- Aquatic Animals Precision Nutrition and High-Efficiency Feed Engineering Research Centre of Guangdong Province, Zhanjiang 524088, China
- Key Laboratory of Aquatic, Livestock and Poultry Feed Science and Technology in South China, Ministry of Agriculture, Zhanjiang 524088, China
| | - Beiping Tan
- Laboratory of Aquatic Nutrition and Feed, College of Fisheries, Guangdong Ocean University, Zhanjiang 524088, China
- Aquatic Animals Precision Nutrition and High-Efficiency Feed Engineering Research Centre of Guangdong Province, Zhanjiang 524088, China
- Key Laboratory of Aquatic, Livestock and Poultry Feed Science and Technology in South China, Ministry of Agriculture, Zhanjiang 524088, China
| | - Shuang Zhang
- Laboratory of Aquatic Nutrition and Feed, College of Fisheries, Guangdong Ocean University, Zhanjiang 524088, China
- Aquatic Animals Precision Nutrition and High-Efficiency Feed Engineering Research Centre of Guangdong Province, Zhanjiang 524088, China
- Key Laboratory of Aquatic, Livestock and Poultry Feed Science and Technology in South China, Ministry of Agriculture, Zhanjiang 524088, China
| | - Shiwei Xie
- Laboratory of Aquatic Nutrition and Feed, College of Fisheries, Guangdong Ocean University, Zhanjiang 524088, China
- Aquatic Animals Precision Nutrition and High-Efficiency Feed Engineering Research Centre of Guangdong Province, Zhanjiang 524088, China
- Key Laboratory of Aquatic, Livestock and Poultry Feed Science and Technology in South China, Ministry of Agriculture, Zhanjiang 524088, China
- Guangdong Provincial Key Lab of Aquatic Animals Disease Control and Healthy Culture, Zhanjiang 524088, China
| |
Collapse
|
15
|
Badar IH, Wang Z, Zhou Y, Guo X, Jaspal MH, Kong B, Liu H. Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers. Meat Sci 2024; 212:109474. [PMID: 38442442 DOI: 10.1016/j.meatsci.2024.109474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 02/17/2024] [Accepted: 02/28/2024] [Indexed: 03/07/2024]
Abstract
The study aimed to fabricate healthier beef burgers using high internal phase Pickering emulsion (HIPPE) as animal fat substitute. In this context, HIPPE stabilized by modified soy protein isolates was produced with flaxseed-derived diglycerides (DAGs). Beef burgers were prepared by substituting beef backfat with HIPPE at varying levels (0%, 25%, 50%, 75%, and 100%). Reformulated burgers showed a significant decrease in WHC (from 89.75 to 77.38%), pH (from 5.73 to 5.58), L* values (from 53.5 to 44.5), and b* values (22.9 to 21.8), while a significant increase in a* values (from 24.4 to 6.7), cooking loss (from 20.25 to 30.62), and cooking shrinkage (from 11.27 to 13.05). Texture attributes, including hardness, chewiness, and gumminess, decreased up to 50% fat substitution and increased with increasing levels of fat substitution. Moreover, the rheological properties (G' and G'') and T2 relaxation time were increased with increasing fat replacement. The reformulation with HIPPE resulted in a decrease in SFA (from 3896 to 1712 mg/100 g), ω-6/ω-3 ratio (from 5.29 to 0.47), atherogenic index (from 0.57 to 0.13), and thrombogenic index (from 1.46 to 0.15) and increase in PUFA/SFA ratio (from 0.20 to 2.79). Notably, burgers with 50% fat substitution were more preferred regarding tenderness, while those with 100% fat substitution obtained higher scores for color and flavor than all other treatments. In conclusion, 50% fat replacement using flaxseed-derived diglyceride-based HIPPE improved beef burgers' textural profile and fatty acid composition without compromising the sensory characteristics.
Collapse
Affiliation(s)
- Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Ziyi Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yafei Zhou
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Muhammad Hayat Jaspal
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| |
Collapse
|
16
|
Yue X, Bi S, Li X, Zhang X, Lan L, Chen L, Zhang Z, Liu Y, Zhou Y, Ye C, Zhu Q. Electrical Stimulation Induces Activation of Mitochondrial Apoptotic Pathway and Down-Regulates Heat Shock Proteins in Pork: An Innovative Strategy for Enhancing the Ripening Process and Quality of Dry-Cured Loin Ham. Foods 2024; 13:1717. [PMID: 38890945 PMCID: PMC11172275 DOI: 10.3390/foods13111717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2024] [Revised: 05/26/2024] [Accepted: 05/28/2024] [Indexed: 06/20/2024] Open
Abstract
A fundamental regulatory framework to elucidate the role of electrical stimulation (ES) in reducing long production cycles, enhancing protein utilization, and boosting product quality of dry-cured ham is essential. However, how mitochondria and enzymes in meat fibers are altered by ES during post-processing, curing, and fermentation procedures remains elusive. This study sought to explore the impact of ES on the regulation of heat shock proteins (HSP27, HSP70), apoptotic pathways, and subsequent influences on dry-cured pork loin quality. The gathered data validated the hypothesis that ES notably escalates mitochondrial oxidative stress and accelerates mitochondrial degradation along the ripening process. The proapoptotic response in ES-treated samples was increased by 120.7%, with a cellular apoptosis rate 5-fold higher than that in control samples. This mitochondrial degradation is marked by increased ratios of Bax/Bcl-2 protein along the time course, indicating that apoptosis could contribute to the dry-cured ham processing. ES was shown to further down-regulate HSP27 and HSP70, establishing a direct correlation with the activation of mitochondrial apoptosis pathways, accompanied by dry-cured ham quality improvements. The findings show that ES plays a crucial role in facilitating the ripening of dry-cured ham by inducing mitochondrial apoptosis to reduce HSP expression. This knowledge not only explains the fundamental mechanisms behind myofibril degradation in dry-cured ham production but also offers a promising approach to enhance quality and consistency.
Collapse
Affiliation(s)
- Xi Yue
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
| | - Shenghui Bi
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
| | - Xiangrui Li
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
| | - Xinxin Zhang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
| | - Lisha Lan
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
| | - Li Chen
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
| | - Zhili Zhang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
| | - Yuanyuan Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
- Key Laboratory of Agricultural and Animal Products Storage and Processing, Guizhou University, Guiyang 550025, China
| | - Ying Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
- Key Laboratory of Agricultural and Animal Products Storage and Processing, Guizhou University, Guiyang 550025, China
| | - Chun Ye
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
- Key Laboratory of Agricultural and Animal Products Storage and Processing, Guizhou University, Guiyang 550025, China
| | - Qiujin Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
- Key Laboratory of Agricultural and Animal Products Storage and Processing, Guizhou University, Guiyang 550025, China
| |
Collapse
|
17
|
Chaosap C, Chaweewan K, Adeyemi KD, Phonkate N, Sitthigripong R. Meat Characteristics, Expression of Myosin Heavy Chain and Metabolism-Related Genes in Thai Native Pigs. Foods 2024; 13:1502. [PMID: 38790802 PMCID: PMC11120127 DOI: 10.3390/foods13101502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2024] [Revised: 04/26/2024] [Accepted: 05/10/2024] [Indexed: 05/26/2024] Open
Abstract
This study investigated the meat quality, expression of myosin heavy chain (MyHC) and metabolism-related genes, ribonucleotides and fatty acids in Longissimus thoracis of Thai native pigs (TNPs) from different geographical regions (GR). Forty-one 9-10-month-old castrated TNPs (BW 60 kg), consisting of 18, 11 and 12 pigs from Northern (NT), Southern (ST) and Northeastern (NE) regions, respectively, were slaughtered. GR did not affect (p > 0.05) the expression of MyHC, phosphoglycerate mutase 1, cytosolic glycerol-3-phosphate dehydrogenase, triosephosphate isomerase 1 and adipocyte fatty acid binding protein genes. The trend of MyHC was MyHC IIx > MyHC IIb > MyHC IIa > MyHC I. The NT loin had higher (p < 0.05) glycogen, C18:2n6, C20:4n6 and cooking loss, lower inosine, inosine monophosphate and hypoxanthine and a shorter sarcomere length than the ST and NE loins. The ST loin had a lower (p < 0.05) a* compared to other loins. Principal component analysis established significant relationships between the TNP and specific meat quality traits. This finding suggests that GR affected the meat quality, ribonucleotides and selected fatty acids in TNPs. These results provide relevant information that can be used to optimize the use of Thai native pork.
Collapse
Affiliation(s)
- Chanporn Chaosap
- Department of Agricultural Education, Faculty of Industrial Education and Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Kamon Chaweewan
- Bureau of Animal Husbandry and Genetic Improvement, Department of Livestock Development, Muang District, Pathum Thani 12000, Thailand;
| | - Kazeem D. Adeyemi
- Department of Animal Production, Faculty of Agriculture, University of Ilorin, Ilorin PMB 1515, Nigeria;
| | - Netanong Phonkate
- Department of Animal Technology and Fishery, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; (N.P.); (R.S.)
| | - Ronachai Sitthigripong
- Department of Animal Technology and Fishery, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; (N.P.); (R.S.)
| |
Collapse
|
18
|
Barbut S. Measuring water holding capacity in poultry meat. Poult Sci 2024; 103:103577. [PMID: 38518668 PMCID: PMC10973172 DOI: 10.1016/j.psj.2024.103577] [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: 01/05/2024] [Revised: 02/11/2024] [Accepted: 02/15/2024] [Indexed: 03/24/2024] Open
Abstract
In the current scientific literature, one can find >100 different methods to evaluate water-holding capacity in fresh and cooked meat. The main concepts are based on removing some of the water by either gravity, application of pressure (e.g., centrifugal force), and heating while measuring water exudate to predict the water holding capacity (WHC) during storage, processing, cooking, and/or distribution. More sophisticated methods include nuclear magnetic resonance (NMR) in which the relaxation of water molecules within a meat protein/gel system is measured to predict how the water (75% in lean meat) will behave during processing. Overall, the number of tests reported is also so high because there are quite big variations in test conditions (e.g., 750-30,000 g for centrifugal testing). The aim of this article (outcome of a symposium on methods for poultry meat characterization) is to help the reader navigate through the different setups and suggest standardized testing based on scientific principles. The recommended WHC test is the application of low centrifugal force (750 g so sample is not permanently deformed) to a protein gel, while the sample is placed on a screen platform to avoid reabsorbing the liquid separating during the slowing down of the centrifuge. It is also recognized that some meat samples (e.g., high in fat) might require a different g-force, so it is recommended to employ both the conditions mentioned above and the lab-specific conditions. Our overall goal should always be to increase uniformity in test procedures, which will enhance our capabilities to compare results among research groups.
Collapse
Affiliation(s)
- Shai Barbut
- Department of Food Science, University of Guelph, Ontario, N1G 2W1, Canada.
| |
Collapse
|
19
|
Lee C, Choi G, Cho S. Physicochemical and sensory characteristics of gluten-free noodles added with chicken breast meat: a comparative study with wheat flour noodle. Food Sci Biotechnol 2024; 33:1351-1358. [PMID: 38585563 PMCID: PMC10991984 DOI: 10.1007/s10068-024-01551-x] [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: 09/07/2023] [Revised: 01/31/2024] [Accepted: 02/19/2024] [Indexed: 04/09/2024] Open
Abstract
The rising health consciousness of consumers has resulted in multiple studies on the use of animal and vegetable proteins in gluten-free noodle production, but chicken breast meat (CBM) has not been the subject of such studies. Thus, we aimed to create protein-fortified gluten-free noodles using economical and nutritious CBM and compare their quality attributes with commonly used wheat flour noodles (WN). Among the CBM noodles (CN), CN with tapioca starch (CN-T) showed the highest sensory and textural similarity to WN. The color values of cooked noodles were not considerably different. The water absorption capacity and volume expansion ratio of CN-T were not significantly different from those of WN. In CNs, an ungelatinized microstructure was observed, and CN-T displayed well-formed structural bonds related to adhesiveness, similar to WN. The CN-T had a protein content about 2% higher than WN. This finding is informative for the development of gluten-free noodles using CBM.
Collapse
Affiliation(s)
- Chaehyeon Lee
- Department of Food Science and Technology, Institute of Food Science, Pukyong National University, Busan, 48513 Korea
| | - Gibeom Choi
- Department of Food Science and Technology, Institute of Food Science, Pukyong National University, Busan, 48513 Korea
| | - Suengmok Cho
- Department of Food Science and Technology, Institute of Food Science, Pukyong National University, Busan, 48513 Korea
| |
Collapse
|
20
|
de Lima AF, Leite RHDL, Pereira MWF, Silva MRL, de Araújo TLAC, de Lima Júnior DM, Gomes MDNB, Lima PDO. Chitosan Coating with Rosemary Extract Increases Shelf Life and Reduces Water Losses from Beef. Foods 2024; 13:1353. [PMID: 38731724 PMCID: PMC11083310 DOI: 10.3390/foods13091353] [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: 11/08/2023] [Revised: 12/05/2023] [Accepted: 12/08/2023] [Indexed: 05/13/2024] Open
Abstract
This study aimed to evaluate the influence of films based on chitosan and rosemary extract on the physicochemical, microbiological, and oxidative characteristics of beef. Refrigerated steaks of Longissimus dorsi were distributed in a factorial arrangement (4 × 4) into four treatments consisting of four edible films (control; chitosan; chitosan + 4% rosemary extract; and chitosan + 8% rosemary extract) and four days of aging (0, 2, 4, and 8 days). Incorporating 4% or 8% rosemary extract into the chitosan film improved the characteristics of the films in terms of moisture absorption and elasticity. The edible coatings with chitosan and rosemary extract and the different days of aging increased the tenderness and decreased the lipid oxidation of beef. In addition, the chitosan films containing rosemary extract increased the water-holding capacity and decreased the cooking losses of beef. The films containing 4% and 8% rosemary extract decreased the development of mesophilic and psychrotrophic bacteria and Staphylococcus ssp. in beef. We recommend incorporating 4% rosemary extract into chitosan-based coatings to preserve the quality of refrigerated beef.
Collapse
Affiliation(s)
- Allison F. de Lima
- Department of Animal Sciences, Federal Rural University of the Semi-Arid, Francisco Mota Avenue, Mossoro 59625-900, RN, Brazil; (A.F.d.L.); (M.W.F.P.); (M.R.L.S.); (T.L.A.C.d.A.); (D.M.d.L.J.); (P.d.O.L.)
| | - Ricardo H. de L. Leite
- Department of Engineering and Technology, Federal Rural University of the Semi-Arid, Francisco Mota Avenue, Mossoro 59625-900, RN, Brazil;
| | - Marília W. F. Pereira
- Department of Animal Sciences, Federal Rural University of the Semi-Arid, Francisco Mota Avenue, Mossoro 59625-900, RN, Brazil; (A.F.d.L.); (M.W.F.P.); (M.R.L.S.); (T.L.A.C.d.A.); (D.M.d.L.J.); (P.d.O.L.)
| | - Maria R. L. Silva
- Department of Animal Sciences, Federal Rural University of the Semi-Arid, Francisco Mota Avenue, Mossoro 59625-900, RN, Brazil; (A.F.d.L.); (M.W.F.P.); (M.R.L.S.); (T.L.A.C.d.A.); (D.M.d.L.J.); (P.d.O.L.)
| | - Thiago L. A. C. de Araújo
- Department of Animal Sciences, Federal Rural University of the Semi-Arid, Francisco Mota Avenue, Mossoro 59625-900, RN, Brazil; (A.F.d.L.); (M.W.F.P.); (M.R.L.S.); (T.L.A.C.d.A.); (D.M.d.L.J.); (P.d.O.L.)
| | - Dorgival M. de Lima Júnior
- Department of Animal Sciences, Federal Rural University of the Semi-Arid, Francisco Mota Avenue, Mossoro 59625-900, RN, Brazil; (A.F.d.L.); (M.W.F.P.); (M.R.L.S.); (T.L.A.C.d.A.); (D.M.d.L.J.); (P.d.O.L.)
| | - Marina de N. B. Gomes
- College of Veterinary Medicine and Animal Science, Federal University of Mato Grosso do Sul, Campo Grande 79074-460, MS, Brazil
| | - Patrícia de O. Lima
- Department of Animal Sciences, Federal Rural University of the Semi-Arid, Francisco Mota Avenue, Mossoro 59625-900, RN, Brazil; (A.F.d.L.); (M.W.F.P.); (M.R.L.S.); (T.L.A.C.d.A.); (D.M.d.L.J.); (P.d.O.L.)
| |
Collapse
|
21
|
Jeneske HJ, Chun CKY, Koulicoff LA, Hene SR, Vipham J, O'Quinn TG, Zumbaugh MD, Chao MD. Effect of accelerated aging on shelf-stability, product loss, sensory and biochemical characteristics in 2 lower quality beef cuts. Meat Sci 2024; 213:109513. [PMID: 38608338 DOI: 10.1016/j.meatsci.2024.109513] [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: 09/29/2023] [Revised: 02/26/2024] [Accepted: 04/08/2024] [Indexed: 04/14/2024]
Abstract
The aim of this study was to determine the impact of accelerated aging (AA) on shelf stability, product loss, sensory and biochemical characteristics of 2 lower quality beef cuts. Triceps brachii (TB) and semimembranosus (SM) were collected and fabricated from 10 USDA Choice beef carcasses and assigned to 1 of 6 treatments: 3 d cooler aged (control), 21 d cooler aged, AA 49 °C for 2 h, AA 49 °C for 3 h, AA 54 °C for 2 h, and AA 54 °C for 3 h. The results showed that AA can decrease APC counts on steak surface and in purge and redness, but increase lightness and product loss of the steaks (P < 0.01). Lower shear force was also found for AA steaks compared to those from the control (P < 0.01), with the AA 54 °C treatments being comparable to 21 d cooler aging. However, the trained sensory panel determined AA steaks were less juicy and flavorful than those from the control and 21 d cooler aged samples (P < 0.05). There was no off-flavor detected in AA steaks though lipid oxidation was higher in AA samples than those in the control steaks (P < 0.01). The AA treatments stimulated cathepsin activity (P < 0.05), which may have enhanced the solubilization of stromal proteins and led to a different troponin-T degradation pattern compared to those from the 21 d aged samples (P < 0.01). Although AA is an economical and time-efficient method to increase tenderness of lower-quality beef cuts, further research is needed to determine strategies to mitigate the decrease in juiciness from AA treatments.
Collapse
Affiliation(s)
- Haley J Jeneske
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA
| | - Colin K Y Chun
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA
| | - Larissa A Koulicoff
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA
| | - Sara R Hene
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA
| | - Jessie Vipham
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA
| | - Travis G O'Quinn
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA
| | - Morgan D Zumbaugh
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA
| | - Michael D Chao
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA.
| |
Collapse
|
22
|
Wang H, Ding C, Lu J, Bao Y, Han B, Zhang J, Duan S, Song Z, Chen H. Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water. Food Chem X 2024; 21:101104. [PMID: 38229670 PMCID: PMC10790005 DOI: 10.1016/j.fochx.2023.101104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 12/20/2023] [Accepted: 12/25/2023] [Indexed: 01/18/2024] Open
Abstract
The effects of deionized water thawing (DT), plasma-activated water thawing (PT), ultrasound (150 W, 40 kHz) combined with deionized water thawing (UDT), and ultrasound combined with plasma-activated water thawing (UPT) on the thawing characteristics and the physicochemical properties of the beef were investigated. The results showed that the UPT group had a faster thawing rate (38 % higher compared to the PT group) and good bactericidal ability (75 % higher compared to the UDT group), and had no adverse effect on the color and pH value of the beef. Plasma-activated water (PAW) can maintain the stability of the beef fiber, improve the water holding capacity (WHC), inhibit lipid oxidation, and reduce the loss of soluble substances such as protein. Therefore, UPT thawing is a promising meat thawing technology, which provides practical guidance and methods for the wide application of UPT in the field of meat thawing.
Collapse
Affiliation(s)
- Huixin Wang
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Changjiang Ding
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
- Electric Power College, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Jingli Lu
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Yuting Bao
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Bingyang Han
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Jie Zhang
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Shanshan Duan
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Zhiqing Song
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
- Electric Power College, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Hao Chen
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| |
Collapse
|
23
|
Shi C, Wang L, Xu J, Li A, Wang C, Zhu X, Wang W, Yu Q, Han L. Effect of glycolysis on water holding capacity during postmortem aging of Jersey cattle-yak meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3039-3046. [PMID: 38057148 DOI: 10.1002/jsfa.13195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 11/18/2023] [Accepted: 12/07/2023] [Indexed: 12/08/2023]
Abstract
BACKGROUND Postmortem muscle moisture loss leads to a decrease in carcass weight and can adversely impact overall meat quality. Therefore, it is critical to investigate water holding capacity (WHC) to enhance meat quality. Current research has primarily focused on examining the correlation between signaling molecules and meat quality in relation to the glycolysis effect on muscle WHC. But there exists a significant knowledge gap regarding the mechanism of WHC in Jersey cattle-yak meat. RESULTS Jersey cattle-yak meat pH decreased and then increased during postmortem aging. Lactate content, cooking loss, pressing loss, drip loss and centrifuging loss of Jersey cattle-yak meat increased and then decreased during postmortem aging. The glycogen content of Jersey cattle-yak meat was significantly higher than that of yak meat at 6-120 h, being 8.40% higher than that of yak meat at 120 h. The activity of key glycolytic enzymes hexokinase (HK), pyruvate kinase (PK), phosphofructokinase (PFK) and lactate dehydrogenase (LDH) in Jersey cattle-yak meat was lower than that in yak meat. Correlation analysis showed that Jersey cattle-yak meat WHC was positively correlated with the activity of HK, PK, PFK and LDH. CONCLUSIONS The WHC of Jersey cattle-yak meat was higher than that of Gannan yak meat, and it was significantly positively correlated with the activity of key enzymes of the glycolytic signaling pathway. Therefore, the glycolysis rate can be reduced by inhibiting enzyme activity to improve Jersey cattle-yak meat WHC and meat quality. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Chaoxue Shi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Linlin Wang
- College of Food Science and Technology, Southwest Minzu University, Chengdu, China
| | - Jin Xu
- Gannan Tibetan Autonomous Prefecture Animal Husbandry Technical Service Center, Gannan, China
| | - Aixia Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Changfeng Wang
- Wudu District Market Supervision Administration, Longnan, China
| | - Xijin Zhu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Wanlin Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| |
Collapse
|
24
|
Sanah I, Kahina H, Fairouz D, Romeila B, Ghania Z, Zakaria K, Abdelghani B, Miguel Angel S, Samira B. Physicochemical properties and sensory profile of some breeds of rabbits in Algeria. FOOD SCI TECHNOL INT 2024:10820132241238790. [PMID: 38515337 DOI: 10.1177/10820132241238790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/23/2024]
Abstract
The objective of this study was to compare physicochemical traits and sensory profile of meat from rabbits of both sexes belonging to two genotypes, local population and new line (ITELV 2006) which exhibited better characteristics due to its genetic potential. A total of 60 rabbits at 90 days of age were used in the experiment. At slaughter, meat physicochemical and sensory characteristics were measured on Longissimus lumborum muscle. Differences related to genotype were found in most of the physicochemical characteristics studied like Cooking Losses (P < 0.001), Percentage of Released Water (P < 0.001), Myofibril Fragmentation Index (P < 0.001) and a* value (P < 0.001). However, in some of the traits, the differences were related to interaction of sex and genotype (S*G) as in the case of Cooking Losses (P < 0.001) and b* value (P < 0.01). Regarding SDS-PAGE analysis results, the comparison between two breeds has not shown any particular distinction in the myofibrillar and sarcoplasmic protein profiles in relation to the number and the intensity of bands. No significant differences in the sensory characteristics of the meat were noted (P > 0.05). Interestingly, no relevant differences were found between meat from male and female rabbits in all the variables studied (P > 0.05). It was concluded that meat quality was mainly affected by genotype. Thus, the new line exhibited good physicochemical characteristics compared to the local one. This study is the first to analyse and compare the physicochemical and sensory properties of Algerian rabbit meat.
Collapse
Affiliation(s)
- Ibtissem Sanah
- Équipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
| | - Hafid Kahina
- Équipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
| | - Djeghim Fairouz
- Équipe TEPA, Laboratoire de Nutrition et Technologie Alimentaire. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
| | - Bader Romeila
- Équipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
| | - Zitouni Ghania
- Institut Technique des Elevages (ITELV), Baba Ali, Birtouta, Alger, Algérie
| | - Khalfaoui Zakaria
- Institut Technique des Elevages (ITELV), Hamma Bouziane, Constantine, Algérie
| | - Boudjellal Abdelghani
- Équipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
| | - Sentandreu Miguel Angel
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Severo Ochoa Center of Excellence, Paterna (Valencia), Spain
| | - Becila Samira
- Équipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
| |
Collapse
|
25
|
Zhang K, Meng H, Du M, Du Y, Li X, Wang Y, Liu H. Quantitative Phosphoproteomics Analysis Reveals the Protective Mechanism of Chlorogenic Acid on Immunologically Stressed Broiler Meat Quality. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:5062-5072. [PMID: 38377574 DOI: 10.1021/acs.jafc.3c07304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/22/2024]
Abstract
Modern poultry production is stressful for the birds, and this stress is recognized as a major cause of inferior meat quality. Chlorogenic acid (CGA), a plant phenolic acid, has excellent antioxidant and anti-inflammatory properties. The antioxidant capacity and phosphoproteomics of immunologically stressed broiler breast muscle were assessed to elucidate the mechanism of the beneficial effects of CGA on meat quality. Dietary CGA decreased drip and cooking loss, postmortem pH and antioxidant capacity of breast muscle from stressed broilers, and increased MyHC-I mRNA levels. Quantitative phosphoproteomics revealed that CGA supplementation downregulated the phosphorylation of myofibrillar proteins, glycolytic enzymes, and endoplasmic reticulum proteins involved in homeostasis, which contributed to improving the meat quality of broilers. Moreover, 14 phosphorylation sites (e.g., P13538-Ser1236 and F1NN63-Ser117) in 13 phosphoproteins were identified as key regulators of processes related to broiler meat quality. Together, these findings provide novel regulatory targets and nutritional strategies for improving the stressed broiler meat quality.
Collapse
Affiliation(s)
- Kai Zhang
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China
| | - Hongling Meng
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China
| | - Mengmeng Du
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China
| | - Yifan Du
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China
| | - Xuemin Li
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China
| | - Yang Wang
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China
| | - Huawei Liu
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China
| |
Collapse
|
26
|
Abitante G, Leme PR, de Paula Carlis MS, Ramírez-Zamudio GD, Gomes BIP, de Andrade LB, Goulart RS, Pugliesi G, Saran Netto A, Dahlen CR, Silva SL. Effects of Early Weaning on Performance and Carcass Quality of Nellore Young Bulls. Animals (Basel) 2024; 14:779. [PMID: 38473164 DOI: 10.3390/ani14050779] [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: 01/31/2024] [Revised: 02/18/2024] [Accepted: 02/26/2024] [Indexed: 03/14/2024] Open
Abstract
This study compared early weaning (EW; 150 days) with conventional weaning (CW; 240 days) in Nellore young bulls, evaluating performance, carcass characteristics, and meat quality. A total of 74 non-castrated male calves were divided into two weaning strategies: EW (n = 37) and CW (n = 37). During the growth phase, which lasted 454 ± 14 d for EW calves and 359 ± 16 d for CW calves, animals received a protein-energy supplement at a ratio of 5 g per kg of body weight while grazing Brachiaria brizantha cv. Marandu. The animals were managed for an 87d finishing phase in three collective feedlot pens, with a 3-week adaptation protocol, starting with corn silage to a concentrate ratio of 55:45 and reaching a ratio of 30:70 in the final diet. Body weight, average daily gain (ADG), dry matter intake (DMI), feed efficiency (FE), carcass characteristics, and meat quality were evaluated. The EW group was approximately 44 kg lighter than the CW at the time of conventional weaning (p < 0.001). However, this weight difference did not influence ADG, DMI, and FE in the finishing phase. No significant differences were observed in carcass characteristics such as yield percentage, loin area, subcutaneous fat thickness, and meat quality, except for the weight of primal cuts, which was greater in the CW group (p < 0.001). Thus, although calves weaned early are lighter throughout subsequent production phases than those weaned conventionally, performance, efficiency, carcass yield, and meat quality are not affected.
Collapse
Affiliation(s)
- Gabriela Abitante
- Department of Animal Science, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de Sao Paulo, Pirassununga 13635-900, SP, Brazil
| | - Paulo Roberto Leme
- Department of Animal Science, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de Sao Paulo, Pirassununga 13635-900, SP, Brazil
| | - Matheus Sousa de Paula Carlis
- Department of Animal Science, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de Sao Paulo, Pirassununga 13635-900, SP, Brazil
| | - Germán Darío Ramírez-Zamudio
- Department of Animal Science, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de Sao Paulo, Pirassununga 13635-900, SP, Brazil
| | - Bianca Izabelly Pereira Gomes
- Department of Animal Science, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de Sao Paulo, Pirassununga 13635-900, SP, Brazil
| | - Luiza Budasz de Andrade
- Department of Animal Science, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de Sao Paulo, Pirassununga 13635-900, SP, Brazil
| | - Rodrigo Silva Goulart
- Department of Animal Science, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de Sao Paulo, Pirassununga 13635-900, SP, Brazil
| | - Guilherme Pugliesi
- Department of Animal Reproduction, School of Veterinary Medicine and Animal Science, Universidade de Sao Paulo, Pirassununga 13635-900, SP, Brazil
| | - Arlindo Saran Netto
- Department of Animal Science, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de Sao Paulo, Pirassununga 13635-900, SP, Brazil
| | | | - Saulo Luz Silva
- Department of Animal Science, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de Sao Paulo, Pirassununga 13635-900, SP, Brazil
| |
Collapse
|
27
|
Sorapukdee S, Samritphol W, Sangsawad P, Tangwatcharin P. Application of Collagenolytic Proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for Tenderizing Goat Meat during Wet Aging. Food Sci Anim Resour 2024; 44:430-442. [PMID: 38764519 PMCID: PMC11097030 DOI: 10.5851/kosfa.2024.e79] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2023] [Revised: 11/18/2023] [Accepted: 12/01/2023] [Indexed: 05/21/2024] Open
Abstract
This research aimed to assess the effect of collagenolytic proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for tenderizing goat meat during wet aging. Collagenolytic proteases B13 and S6 were prepared at 5 U/mL of collagenolytic activity before injecting into goat meat with 10% (v/w) of initial weight. The control sample was injected with distilled water and used as a negative control. The injected meats were placed in vacuum-sealed bags and wet aged at 4°C for 0, 3, 5, 7, 14, and 21 days. Thereafter, total aerobic count and physicochemical quality were elucidated. Both enzyme-treated samples from B13 and S6 aged for 5 days showed an acceptable microbial quality with lower than 5.7 Log CFU/g. These conditions produced the tender meats by the reduction in shear force accounting for 30% for B13 and 26% for S6 as compared to the control. Moreover, the enzyme-treated samples showed lower values of hardness, gumminess, and chewiness, with higher springiness and trichloroacetic acid-soluble peptides than the control (p<0.05). The detrimental impact on cooking loss and lipid oxidation was not found. Enzyme-injected meat had a lower cooking loss than the control (p<0.05) with no significant difference in lipid oxidation (p>0.05). Notably, meats treated with B13 and S6 were lower in CIE L* value as compared to the control (p<0.05) with no significant impact on CIE a* and CIE b* (p>0.05). These results suggested that these two collagenolytic proteases could enhance the quality of goat meat in terms of tenderness and reduce the aging time for meat tenderization.
Collapse
Affiliation(s)
- Supaluk Sorapukdee
- Office of Administrative Interdisciplinary
Program on Agricultural Technology, School of Agricultural Technology, King
Mongkut’s Institute of Technology Ladkrabang, Bangkok
10520, Thailand
- Department of Animal Production Technology
and Fisheries, School of Agricultural Technology, King Mongkut’s
Institute of Technology Ladkrabang, Bangkok 10520,
Thailand
| | - Wiwat Samritphol
- Department of Animal Production Technology
and Fisheries, School of Agricultural Technology, King Mongkut’s
Institute of Technology Ladkrabang, Bangkok 10520,
Thailand
| | - Papungkorn Sangsawad
- School of Animal Technology and
Innovation, Institute of Agricultural Technology, Suranaree University of
Technology, Nakhon Ratchasima 30000, Thailand
| | - Pussadee Tangwatcharin
- Department of Animal Production Technology
and Fisheries, School of Agricultural Technology, King Mongkut’s
Institute of Technology Ladkrabang, Bangkok 10520,
Thailand
| |
Collapse
|
28
|
Choi M, Lee D, Lee HJ, Nam KC, Moon SS, Jung JH, Jo C. The impact of overnight lairage on meat quality and storage stability of pork loin. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2024; 66:412-424. [PMID: 38628680 PMCID: PMC11016747 DOI: 10.5187/jast.2023.e138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 11/13/2023] [Accepted: 12/22/2023] [Indexed: 04/19/2024]
Abstract
Lairage, a part of the animal welfare practices, has been known to mitigate pre-slaughter stress in animals. However, research investigating the relationship between lairage and pork meat quality remains scarce. In this study, we conducted a comparative analysis of the physicochemical quality and storage stability of pork from pigs subjected to immediate slaughter (CON) and those provided with a 24 h lairage before slaughter (LRG) over a 7-day storage period. The loins from 20 castrated pigs in each group, respectively, were collected at 1, 3, 5, and 7 days and used for analysis of meat quality and storage stability, including pH, meat color, moisture, water holding capacity, drip loss, cooking loss, shear force, fatty acid composition, lipid oxidation, antioxidant activity, and electrical resistance. Overall, there were no significant differences in physicochemical meat quality parameters between CON and LRG groups. Similarly, no differences were observed in the storage stability of pork including 2-thiobarbituric acid reactive substances, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and electrical resistance. However, the proportion of unsaturated fatty acids was significantly higher in LRG compared to CON. In conclusion, 24 h lairage for castrated pigs had limited impact on meat quality and storage stability but led to an increase in the unsaturated fatty acid proportion.
Collapse
Affiliation(s)
- Minwoo Choi
- Department of Agricultural Biotechnology,
Seoul National University, Seoul 08826, Korea
- Center for Food and Bioconvergence, Seoul
National University, Seoul 08826, Korea
- Research Institute of Agriculture and Life
Science, Seoul National University, Seoul 08826, Korea
| | - Dongheon Lee
- Department of Agricultural Biotechnology,
Seoul National University, Seoul 08826, Korea
- Center for Food and Bioconvergence, Seoul
National University, Seoul 08826, Korea
- Research Institute of Agriculture and Life
Science, Seoul National University, Seoul 08826, Korea
| | - Hyun Jung Lee
- Department of Agricultural Biotechnology,
Seoul National University, Seoul 08826, Korea
- Center for Food and Bioconvergence, Seoul
National University, Seoul 08826, Korea
- Research Institute of Agriculture and Life
Science, Seoul National University, Seoul 08826, Korea
| | - Ki-Chang Nam
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
| | - Sung-Sil Moon
- Sunjin Technology & Research
Institute, Icheon 17332, Korea
| | | | - Cheorun Jo
- Department of Agricultural Biotechnology,
Seoul National University, Seoul 08826, Korea
- Center for Food and Bioconvergence, Seoul
National University, Seoul 08826, Korea
- Research Institute of Agriculture and Life
Science, Seoul National University, Seoul 08826, Korea
- Institute of Green Bio Science and
Technology, Seoul National University, Pyeongchang 25354,
Korea
- Department of Animal Product Technology,
Universitas Padjadjaran, West Java 45363, Indonesia
| |
Collapse
|
29
|
Ogawa NN, Silva GL, Barbon APADC, Flaiban KKMDC, Silva CAD, Rocha LM, Bridi AM. Animal Welfare Assessment and Meat Quality through Assessment of Stress Biomarkers in Fattening Pigs with and without Visible Damage during Slaughter. Animals (Basel) 2024; 14:700. [PMID: 38473085 DOI: 10.3390/ani14050700] [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: 01/15/2024] [Revised: 02/12/2024] [Accepted: 02/21/2024] [Indexed: 03/14/2024] Open
Abstract
The study aimed to investigate the physiological and meat quality differences between Non-Ambulatory, Non-Injured (NANI), and without apparent abnormalities (non-NANI) pigs in a commercial slaughterhouse setting, focusing on the impact of stress and health conditions on the overall well-being and meat quality of the animals. A total of 241 surgically castrated crossbred male pigs from Southern Brazil were analyzed, with 131 non-NANI pigs and 110 NANI pigs. Infrared orbital temperature, rectal temperature, hematological parameters, and meat quality measurements were collected. Statistical analysis included ANOVA tests and principal component analysis (PCA). NANI pigs exhibited significantly higher infrared orbital temperatures and rectal temperature (p < 0.01). Hematological analysis revealed higher levels of hemoglobin, hematocrit, and red blood cells in NANI pigs (p < 0.05). White blood cell count and lactate dehydrogenase were significantly elevated in NANI pigs (p < 0.01), indicating potential infections or inflammatory responses. Meat quality parameters showed that NANI pigs had lower pH values, higher luminosity, and increased drip loss (p < 0.01), reflecting poorer water retention and potential muscle glycogen depletion. The study highlights the physiological and meat quality differences between NANI and non-NANI pigs, emphasizing the impact of stress, health conditions, and handling procedures on the animals. Blood biomarkers proved valuable in assessing physiological stress, immune response, and potential health issues in pigs, correlating with meat quality abnormalities. Utilizing these biomarkers as predictive tools can enhance animal welfare practices and contribute to improving meat quality in the swine industry.
Collapse
Affiliation(s)
- Natália Nami Ogawa
- Departament of Animal Science, State University of Londrina (UEL), Rodovia Celso, Garcia Cid PR 445 km 380, Londrina 86057-970, Brazil
| | - Giovanna Lima Silva
- Departament of Animal Science, State University of Londrina (UEL), Rodovia Celso, Garcia Cid PR 445 km 380, Londrina 86057-970, Brazil
| | - Ana Paula Ayub da Costa Barbon
- Departament of Animal Science, State University of Londrina (UEL), Rodovia Celso, Garcia Cid PR 445 km 380, Londrina 86057-970, Brazil
| | | | - Caio Abercio da Silva
- Departament of Animal Science, State University of Londrina (UEL), Rodovia Celso, Garcia Cid PR 445 km 380, Londrina 86057-970, Brazil
| | | | - Ana Maria Bridi
- Departament of Animal Science, State University of Londrina (UEL), Rodovia Celso, Garcia Cid PR 445 km 380, Londrina 86057-970, Brazil
| |
Collapse
|
30
|
Hoffman LC, Silberbauer BL, Needham T, Bureš D, Kotrba R, Strydom PE. The Effect of Sex on the Chemical and Mineral Composition of the Meat, Bone and Liver of Giraffe ( Giraffa giraffa angolensis). Foods 2024; 13:394. [PMID: 38338529 PMCID: PMC10855660 DOI: 10.3390/foods13030394] [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: 12/15/2023] [Revised: 01/15/2024] [Accepted: 01/16/2024] [Indexed: 02/12/2024] Open
Abstract
Consumers tend to buy meat based on visual physical characteristics, which are affected by the chemical composition of the meat, and there is very little known about the chemical composition of the meat of giraffe. This study therefore aims to broaden the knowledge base on the chemical composition of giraffe meat, rib bone and liver. Eight different muscles from 15 giraffes were analyzed to determine the chemical composition, yielding an average moisture of 77.2 ± 0.09 g/100 g meat, an average protein of 20.8 ± 0.09 g/100 g meat, an average intramuscular fat (IMF) of 1.4 ± 0.03 g/100 g meat and an average ash of 1.1 ± 0.01 g/100 g meat. There was a significant interaction between sex and muscle for the moisture, protein and ash contents, while only muscle had an effect on the fat content. The mineral content of the bone, liver and Longissimus thoracis et lumborum muscle was also analyzed, and bone was found to be a rich source of calcium (highest concentration), whilst the liver had the highest concentration of iron. The chemical composition of the giraffe meat was such that it could be classified as lean meat.
Collapse
Affiliation(s)
- Louwrens Christiaan Hoffman
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (B.L.S.); (P.E.S.)
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Digital Agricultural Building, Gatton 4343, Australia
| | - Bianca L. Silberbauer
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (B.L.S.); (P.E.S.)
| | - Tersia Needham
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, Suchdol, 16500 Prague, Czech Republic; (T.N.); (R.K.)
| | - Daniel Bureš
- Department of Food Science, Faculty of Agrobiology Food and Natural Sciences, Czech University of Life Sciences Prague, Kamýcká 129, Suchdol, 16500 Prague, Czech Republic;
| | - Radim Kotrba
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, Suchdol, 16500 Prague, Czech Republic; (T.N.); (R.K.)
- Department of Ethology, Institute of Animal Science, Přátelství 815, Praha Uhříněves, 10400 Prague, Czech Republic
| | - Philip E. Strydom
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (B.L.S.); (P.E.S.)
| |
Collapse
|
31
|
Wu G, Yang C, Lin H, Hu F, Li X, Xia S, Bruce HL, Roy BC, Huang F, Zhang C. To What Extent Do Low-Voltage Electrostatic Fields Play a Role in the Physicochemical Properties of Pork during Freezing and Storage? JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1721-1733. [PMID: 38206806 DOI: 10.1021/acs.jafc.3c08470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2024]
Abstract
Low-voltage electrostatic fields (LVEF) are recognized as a new technology that can improve the quality of frozen meat. To determine the extent to which LVEF assistance affects the quality of frozen pork for long-term storage, pork was frozen and stored at -18 and -38 °C for up to 5 months. Water-holding capacity, muscle microstructure, and protein properties were investigated after up to 5 months of frozen storage with and without LVEF assistance. In comparison to traditional -18 and -38 °C frozen storage, LVEF treatment inhibited water migration during frozen storage and thawing. As a result, thawing losses were reduced by 15.97% (-18 °C) and 3.38% (-38 °C) in LVEF-assisted compared to conventional freezing methods. LVEF helped to maintain the muscle fiber microstructure and reduce muscle protein denaturation by miniaturizing ice crystal formation by freezing. As a result of this study, LVEF is more suitable for freezing or short-term frozen storage, while a lower temperature plays a more significant role in long-term frozen storage.
Collapse
Affiliation(s)
- Guangyu Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, P. R. China
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Chuan Yang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, P. R. China
| | - Hengxun Lin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, P. R. China
| | - Feifei Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, P. R. China
| | - Xia Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, P. R. China
| | - Shuangmei Xia
- Testing Center for Quality Supervision on Agro-Products and Foods, Ministry of Agriculture and Rural Affairs, Beijing 100193, P. R. China
| | - Heather L Bruce
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Bimol C Roy
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Feng Huang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, P. R. China
- Institute of Western Agriculture, The Chinese Academy of Agricultural Sciences, Changji 831100, P. R. China
| | - Chunhui Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, P. R. China
- Institute of Western Agriculture, The Chinese Academy of Agricultural Sciences, Changji 831100, P. R. China
| |
Collapse
|
32
|
Chen X, Zeng D, Zeng X, Zeng Q. Effects of Complex Antioxidants Added to Chicken Diet on Growth Performance, Serum Biochemical Indices, Meat Quality, and Antioxidant Capacity. Animals (Basel) 2024; 14:360. [PMID: 38338003 PMCID: PMC10854677 DOI: 10.3390/ani14030360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2024] [Revised: 01/14/2024] [Accepted: 01/18/2024] [Indexed: 02/12/2024] Open
Abstract
This study aimed to evaluate the effects of diets supplemented with various levels of complex antioxidants (CA) containing tertiary butylhydroquinone (TBHQ) and tea polyphenols (TP) on growth performance, meat quality of breast and leg muscles, serum biochemistry, and antioxidant capacity of serum, liver, breast meat, jejunum, and ileum in broilers. A total of 600 one-day-old Arbor Acres male broilers with similar body weights were randomly divided into three groups (10 replicates/group, 20 broilers/replicate). Birds in the three experimental groups were fed a basal diet with CA at 0, 300, and 500 mg/kg. The results showed that supplementing with 300 mg/kg CA significantly increased (p < 0.05) 42 d BW and 22-42 d ADG, and markedly decreased (p < 0.05) 22-42 d F: G ratio in comparison to the control group. Birds fed a diet with 300 mg/kg CA had a higher (p < 0.05) pH of chicken meat at 24 h and 48 h post mortem and lower (p < 0.05) yellowness values (b*) of chicken meat at 45 min and 24 h post mortem, along with a lower (p < 0.05) cooking loss. Supplementing with 300 mg/kg CA significantly increased (p < 0.05) serum and liver T-SOD activity, serum T-AOC level, as well as jejunual GST activity, and significantly decreased (p < 0.05) liver MDA content when compared with the control group. These results indicate that diet supplementation with 300 mg/kg CA containing TBHQ and TP could improve growth performance and meat quality by increasing the antioxidant capacity of broilers.
Collapse
Affiliation(s)
- Xiaochun Chen
- Institute of Animal Science, Chengdu Agricultural College, Chengdu 611130, China;
| | - Dan Zeng
- Key Laboratory for Animal Disease-Resistance Nutrition of Ministry of Education, Institute of Animal Nutrition, Ministry of Agriculture and Rural Affairs, Sichuan Agricultural University, Chengdu 611130, China; (D.Z.); (X.Z.)
| | - Xiangyi Zeng
- Key Laboratory for Animal Disease-Resistance Nutrition of Ministry of Education, Institute of Animal Nutrition, Ministry of Agriculture and Rural Affairs, Sichuan Agricultural University, Chengdu 611130, China; (D.Z.); (X.Z.)
| | - Qiufeng Zeng
- Key Laboratory for Animal Disease-Resistance Nutrition of Ministry of Education, Institute of Animal Nutrition, Ministry of Agriculture and Rural Affairs, Sichuan Agricultural University, Chengdu 611130, China; (D.Z.); (X.Z.)
| |
Collapse
|
33
|
Webb EC, van Emmenis R, Cassens AM. The Effects of Different Zilpaterol Hydrochloride Feed Supplements and Extended Aging Periods on the Meat Quality of Feedlot Bulls. Animals (Basel) 2024; 14:361. [PMID: 38338004 PMCID: PMC10854545 DOI: 10.3390/ani14030361] [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: 11/30/2023] [Revised: 01/15/2024] [Accepted: 01/18/2024] [Indexed: 02/12/2024] Open
Abstract
This study researched the effects of two commercially available zilpaterol hydrochloride (ZH) β-adrenergic agonists, denoted as ZH-A and ZH-B, on the meat quality characteristics of typical South African feedlot bulls (taurine × indicus composites), over extended aging periods of up to 120 days. The effects of ZH were studied to address concerns about the possible adverse effects of ZH on beef quality following extended aging, which typically occurs during the exportation of beef by boat. The completely randomized control study consisted of 3 homogenous experimental groups, with 3 replicates per treatment and 50 bulls per replicate = 450 animals. Treatments were a negative control (CT) with no ZH supplementation added to the basal diet or a basal diet supplemented with either zilpaterol hydrochloride A (ZH-A) or zilpaterol hydrochloride B (ZH-B), both at 105 g ZH/ton, fed from the first day of the finishing period (D0) for 30 days. Subsamples were collected from 38 random carcasses from each treatment for proximate analysis and meat quality analysis using Longissimus dorsi samples. ZH supplementation decreased meat tenderness (Warner-Bratzler shear force values (WBSF)) of bulls fed ZH-A or ZH-B, compared to those fed the CT diet (p < 0.05; η2 = 0.24). The WBSF values of both ZH treatments were about 0.5-0.8 kg higher during the aging periods compared to the CT, but ZH did not affect post-mortem meat aging or meat quality characteristics differently compared to the CT. Post-mortem aging per se influenced all meat quality characteristics investigated (p < 0.001; η2 > 0.30), showing improvements in WBSF, a decrease in meat colour and an increase in drip and cooking losses. L*-values increased from 3 to 56 days of aging and then decreased to day 120 (p < 0.001; η2 = 032). Chroma values decreased from day 3 to day 120 (p < 0.001; η2 = 0.50). Hue° decreased from day 3 to day 7 and stabilized until day 120 (p < 0.001; η2 = 0.40). Moisture and cooking loss (CL) increased to 56 days and then decreased to 120 days.
Collapse
Affiliation(s)
- Edward C. Webb
- Department of Animal Science, Faculty of Natural & Agricultural Sciences, University of Pretoria, Private Bag X20, Hatfield 0002, Pretoria 0028, South Africa
- Department of Animal Science, Tarleton State University, Box T-0070, Stephenville, TX 76402, USA;
| | - Rochelle van Emmenis
- Department of Animal Science, Faculty of Natural & Agricultural Sciences, University of Pretoria, Private Bag X20, Hatfield 0002, Pretoria 0028, South Africa
| | - Andrew M. Cassens
- Department of Animal Science, Tarleton State University, Box T-0070, Stephenville, TX 76402, USA;
| |
Collapse
|
34
|
Yang W, Hou L, Wang B, Wu J, Zha C, Wu W. Integration of transcriptome and machine learning to identify the potential key genes and regulatory networks affecting drip loss in pork. J Anim Sci 2024; 102:skae164. [PMID: 38865489 PMCID: PMC11214104 DOI: 10.1093/jas/skae164] [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: 03/18/2024] [Accepted: 06/10/2024] [Indexed: 06/14/2024] Open
Abstract
Low level of drip loss (DL) is an important quality characteristic of meat with high economic value. However, the key genes and regulatory networks contributing to DL in pork remain largely unknown. To accurately identify the key genes affecting DL in muscles postmortem, 12 Duroc × (Landrace × Yorkshire) pigs with extremely high (n = 6, H group) and low (n = 6, L group) DL at both 24 and 48 h postmortem were selected for transcriptome sequencing. The analysis of differentially expressed genes and weighted gene co-expression network analysis (WGCNA) were performed to find the overlapping genes using the transcriptome data, and functional enrichment and protein-protein interaction (PPI) network analysis were conducted using the overlapping genes. Moreover, we used machine learning to identify the key genes and regulatory networks related to DL based on the interactive genes of the PPI network. Finally, nine potential key genes (IRS1, ESR1, HSPA6, INSR, SPOP, MSTN, LGALS4, MYLK2, and FRMD4B) mainly associated with the MAPK signaling pathway, the insulin signaling pathway, and the calcium signaling pathway were identified, and a single-gene set enrichment analysis (GSEA) was performed to further annotate the functions of these potential key genes. The GSEA results showed that these genes are mainly related to ubiquitin-mediated proteolysis and oxidative reactions. Taken together, our results indicate that the potential key genes influencing DL are mainly related to insulin signaling mediated differences in glycolysis and ubiquitin-mediated changes in muscle structure and improve the understanding of gene expression and regulation related to DL and contribute to future molecular breeding for improving pork quality.
Collapse
Affiliation(s)
- Wen Yang
- Department of Animal Genetics, Breeding and Reproduction, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Liming Hou
- Department of Animal Genetics, Breeding and Reproduction, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Binbin Wang
- Institute of Animal Husbandry and Veterinary, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Jian Wu
- Department of Animal Genetics, Breeding and Reproduction, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Chengwan Zha
- Department of Animal Genetics, Breeding and Reproduction, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Wangjun Wu
- Department of Animal Genetics, Breeding and Reproduction, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
| |
Collapse
|
35
|
Eom JU, Seo JK, y KJ, Song S, Kim GD, Yang HS. Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Characteristics. Food Sci Anim Resour 2024; 44:87-102. [PMID: 38229854 PMCID: PMC10789559 DOI: 10.5851/kosfa.2023.e58] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 09/18/2023] [Accepted: 09/19/2023] [Indexed: 01/18/2024] Open
Abstract
This study aims to compare the chemical composition, quality, and muscle fiber characteristics of cull sows and commercial pigs, investigating the effect of changes in muscle fiber characteristics on pork quality. The proximate composition, color, pH, water-holding capacity (drip loss and cooking loss), protein solubility, total collagen content, and muscle fiber characteristics of cull sows (n=20) and commercial pigs (n=20) pork were compared. No significant differences were found between cull sows and commercial pigs in terms of proximate composition, drip loss, protein solubility, or total collagen content of their meat (p<0.05). However, cull sow pork exhibited a red color and a higher pH (p<0.05). This appears to be the result of changes in muscle fiber number and area composition (p<0.05). Cull sow meat also displayed better water-holding capacity as evident in a smaller cooking loss (p<0.05), which may be related to an increase in muscle fiber cross-sectional area (p<0.05). In conclusion, muscle fiber composition influences the pork quality; cull sow pork retains more moisture when cooked, resulting in minimal physical loss during processing and can offer more processing suitability.
Collapse
Affiliation(s)
- Jeong-Uk Eom
- Division of Applied Life Science
(BK21four), Gyeongsang National University, Jinju 52828,
Korea
| | - Jin-Kyu Seo
- Division of Applied Life Science
(BK21four), Gyeongsang National University, Jinju 52828,
Korea
| | - Kang-Jin y
- Division of Applied Life Science
(BK21four), Gyeongsang National University, Jinju 52828,
Korea
| | - Sumin Song
- Graduate School of International
Agricultural Technology, Institute of Green Bio Science and Technology,
Seoul National University, Pyeongchang 25354, Korea
| | - Gap-Don Kim
- Graduate School of International
Agricultural Technology, Institute of Green Bio Science and Technology,
Seoul National University, Pyeongchang 25354, Korea
| | - Han-Sul Yang
- Division of Applied Life Science
(BK21four), Gyeongsang National University, Jinju 52828,
Korea
- Institute of Agriculture and Life Science,
Gyeongsang National University, Jinju 52828, Korea
| |
Collapse
|
36
|
Yoshida Y, Honma F, Obana N, Matsumoto K, Nishimura T, Irie M. Physicochemical properties as indicators of sensory characteristics of jidori and broiler chicken meat. Anim Sci J 2024; 95:e13922. [PMID: 38317438 DOI: 10.1111/asj.13922] [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: 07/10/2023] [Revised: 12/04/2023] [Accepted: 01/11/2024] [Indexed: 02/07/2024]
Abstract
To improve the eating quality of chicken, the physicochemical properties were examined, which serve as indicators for breeding. Thigh meat was collected from 384 chickens from seven and nine types of the jidori (free-range local traditional pedigree chickens) or broiler chickens, respectively. The principal component analysis of the physicochemical values of the jidori and broilers were arranged as different groups in the score plot. The results of multiple regression analysis of the sensory characteristics and physicochemical properties of thigh meat indicated that the tenderness decreased with the higher crude protein content and cooking loss in the jidori and increased with lower cooking loss and higher moisture and ether extract content in the broiler. The juiciness of the jidori decreased as the moisture content decreased, and that of the broiler decreased as the cooking loss and crude protein content increased. The umami of both the jidori and broiler was improved by increasing the 5'-inosinic acid content. Therefore, it was suggested that the physicochemical properties, which serve as indicators of the eating quality of chicken, differed between the jidori and broiler, and that the general biochemical components, cooking loss and 5'-inosinic acid content may serve as breeding indicators.
Collapse
Affiliation(s)
- Yuri Yoshida
- National Livestock Breeding Center, Nishigo, Japan
| | - Fumika Honma
- National Livestock Breeding Center, Nishigo, Japan
| | - Naoaki Obana
- National Livestock Breeding Center Tottori Station, Kotoura, Japan
| | | | | | | |
Collapse
|
37
|
Ma M, Li L, Zuo G, Xiao J, Chen J, He X, Song Z. Effect of Zinc Amino Acid Complexes on Growth Performance, Tissue Zinc Concentration, and Muscle Development of Broilers. Biol Trace Elem Res 2024; 202:291-306. [PMID: 37086354 DOI: 10.1007/s12011-023-03661-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Accepted: 04/04/2023] [Indexed: 04/23/2023]
Abstract
The present study aimed to evaluate the effects of zinc amino acid complexes on growth performance, tissue zinc concentration, and muscle development in broilers. A total of 504 day-old male arbor acres broilers were randomly divided into seven treatments (fed with a basal diet or a basal diet supplemented with 120 mg kg-1 Zn as ZnSO4, 30, 60, 90 or 120 mg kg-1 Zn as ZnN, or 30 mg kg-1 Zn as ZnA separately). Each group had six replicates, with 12 birds per replicate. The results showed that the addition of 60 mg kg-1 ZnN significantly increased (P < 0.05) the average daily gain (ADG) and breast muscle percentage of broilers. Zinc concentration of ZnN and ZnA added groups were higher than (P < 0.05) that in the Zn sulfate group under the same addition dose. Except for the 30 mg kg-1 ZnN group, the muscle fiber diameter and cross-sectional area (CSA) were significantly increased (P < 0.05) in the ZnN addition groups. Compared with the basal diet group, adding ZnN significantly increased (P < 0.05) the expression of MTOR, MYOD, and MYOG at day 21 and decreased (P < 0.05) the expression of Atrogin-1. The expression levels of AKT, MTOR, P70S6K, and MYOD were increased at day 42, while the expression levels of MuRF1 and Atrogin-1 were decreased. Adhesion, backbone regulation of actin, MAPK, mTOR, and AMPK were significantly enriched as indicated by KEGG pathway enrichment analysis. In conclusion, zinc amino acid complexes could improve growth performance, tissue zinc concentration, and regulate breast muscle development.
Collapse
Affiliation(s)
- Mengmeng Ma
- College of Animal Science and Technology, Hunan Agricultural University, Hunan, 410128, China
- Hunan Engineering Research Center of Poultry Production Safety, Changsha, 410128, China
| | - Liwei Li
- College of Animal Science and Technology, Hunan Agricultural University, Hunan, 410128, China
- Hunan Engineering Research Center of Poultry Production Safety, Changsha, 410128, China
| | - Gang Zuo
- College of Animal Science and Technology, Hunan Agricultural University, Hunan, 410128, China
- Hunan Engineering Research Center of Poultry Production Safety, Changsha, 410128, China
- Beijing Deyuanshun Biotechnology Co., Ltd., Beijing, 102206, China
| | - Jian Xiao
- Hunan Xiang Jia Husbandry Limited By Share Ltd., Changde, 415000, Hunan, China
| | - Junlie Chen
- Hunan Xiang Jia Husbandry Limited By Share Ltd., Changde, 415000, Hunan, China
| | - Xi He
- College of Animal Science and Technology, Hunan Agricultural University, Hunan, 410128, China
- Hunan Engineering Research Center of Poultry Production Safety, Changsha, 410128, China
| | - Zehe Song
- College of Animal Science and Technology, Hunan Agricultural University, Hunan, 410128, China.
- Hunan Engineering Research Center of Poultry Production Safety, Changsha, 410128, China.
| |
Collapse
|
38
|
Patinho I, Cavalcante CL, Saldaña E, Gagaoua M, Behrens JH, Contreras-Castillo CJ. Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts. Food Res Int 2024; 175:113778. [PMID: 38129005 DOI: 10.1016/j.foodres.2023.113778] [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: 08/05/2023] [Revised: 11/20/2023] [Accepted: 11/23/2023] [Indexed: 12/23/2023]
Abstract
The quality of beef, defined by key attributes such as the intrinsic sensory qualities texture, flavour, and juiciness, is shaped by various intrinsic and extrinsic factors. This study conducted a detailed examination of Nellore beef, focusing on two categories based on ultimate pH (pHu) levels: intermediate (pHu ≥ 5.8) and normal (pHu < 5.6) beef. A comprehensive approach was taken, involving twenty trained assessors who applied the Optimised Descriptive Profile (ODP) method to evaluate grilled striploin steak samples. In parallel, consumer preferences were measured through a hedonic test and a Check-all-that-apply (CATA) task, involving 135 participants. The ODP results revealed that the intermediate pHu samples were juicier (P < 0.05) compared to the normal pHu group. The CATA analysis highlighted differences in both intermediate and normal pHu beef, especially in juiciness, a crucial factor for consumer satisfaction. Notably, variations in deoxymyoglobin content linked to ageing were observed, with higher levels at the 3rd day compared to the 28th day, especially in the intermediate pHu samples (P < 0.05). Moreover, colour-related aspects such as L*, b*, chroma (C*), and oxymyoglobin were significantly influenced (P < 0.05) by both the pHu category and ageing time. Regarding consumer acceptance, the study found no significant difference in perception between the intermediate and normal pHu groups (P > 0.05). These findings revealed the complex interactions between pHu levels, sensory characteristics, and consumer preferences in beef quality, offering valuable insights for both the industry and research community.
Collapse
Affiliation(s)
- Iliani Patinho
- Department of Agri-food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil.
| | - Cecylyana Leite Cavalcante
- Department of Agri-food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil
| | - Erick Saldaña
- Sensory Analysis and Consumer Study Group, Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru
| | | | - Jorge H Behrens
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, SP, Brazil
| | - Carmen J Contreras-Castillo
- Department of Agri-food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil.
| |
Collapse
|
39
|
Guo Z, Chen C, Ma G, Yu Q, Zhang L. LF-NMR determination of water distribution and its relationship with protein- related properties of yak and cattle during postmortem aging. Food Chem X 2023; 20:100891. [PMID: 38144859 PMCID: PMC10740100 DOI: 10.1016/j.fochx.2023.100891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 08/28/2023] [Accepted: 09/19/2023] [Indexed: 12/26/2023] Open
Abstract
The water distribution have a profound influence on meat quality, and proteins play a critical role in water distribution. The water distribution detected with proton NMR and its relationship with protein related properties were investigated. Three populations of water were detected: bound water (T21, P21), immobilized water (T22, P22), and free water (T23, P23). The decreased T22 and T23 indicated an increase in water-holding capacity in both muscles from 3 days of aging. The P22 in cattle was higher than that in yak and the P23 in cattle was lower than that in yak, suggesting that cattle exhibited a greater water-holding capacity compared to yak. Moreover, postmortem aging affected muscle protein oxidation, denaturation, and degradation. Correlation analysis suggested that protein oxidation and denaturation caused muscle water loss and protein degradation could allow the muscle to retain water. It provides a basis for the optimization of quality of meat and products.
Collapse
Affiliation(s)
- Zhaobin Guo
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Cheng Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Guoyuan Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Li Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| |
Collapse
|
40
|
Augustyńska-Prejsnar A, Kačániová M, Ormian M, Topczewska J, Sokołowicz Z, Hanus P. Quality Assessment of Minced Poultry Products Including Black Fermented Garlic. Foods 2023; 13:70. [PMID: 38201098 PMCID: PMC10778348 DOI: 10.3390/foods13010070] [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: 11/21/2023] [Revised: 12/20/2023] [Accepted: 12/22/2023] [Indexed: 01/12/2024] Open
Abstract
The aim of this study was to evaluate the effect of the addition of fermented black garlic on the quality of minced poultry products. Treatments were organized in four groups (1%, 2%, 3%, and 4%) containing either black fermented garlic (bg) or fresh garlic (fg), and a control (produced without garlic). The quality assessment of minced poultry products included physicochemical properties (weight losses, pH, colour and shear force), microbiological quality (Enterobacteriaceae, total count of bacteria, lactic acid bacteria, and Pseudomonas spp.) and evaluation of sensory attributes. The results showed that the pH values in the black garlic groups, pH 6.06, 6.03, and 6.01, were lower than in the control group, pH 6.16, and tended to decrease during the period of cold storage. As the percentage of black garlic increased, there was a decrease in pH, the value of L* (brightness) from 76.16 in the control group to 48.03 in the group with 4% bg, while the value of b* (yellowing) increased analogously from 12.59 to 16.08. The use of black fermented garlic at 2% as a substitute for fresh garlic is a viable alternative to obtaining product with an acceptable taste and aroma. The addition of 4% black garlic was not acceptable to the assessors.
Collapse
Affiliation(s)
- Anna Augustyńska-Prejsnar
- Department of Animal Production and Poultry Products Evaluation, Institute of Food Technology and Nutrition, University of Rzeszow, 35-959 Rzeszow, Poland; (A.A.-P.); (M.O.); (Z.S.)
| | - Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, 949 76 Nitra, Slovakia;
| | - Małgorzata Ormian
- Department of Animal Production and Poultry Products Evaluation, Institute of Food Technology and Nutrition, University of Rzeszow, 35-959 Rzeszow, Poland; (A.A.-P.); (M.O.); (Z.S.)
| | - Jadwiga Topczewska
- Department of Animal Production and Poultry Products Evaluation, Institute of Food Technology and Nutrition, University of Rzeszow, 35-959 Rzeszow, Poland; (A.A.-P.); (M.O.); (Z.S.)
| | - Zofia Sokołowicz
- Department of Animal Production and Poultry Products Evaluation, Institute of Food Technology and Nutrition, University of Rzeszow, 35-959 Rzeszow, Poland; (A.A.-P.); (M.O.); (Z.S.)
| | - Paweł Hanus
- Department of Food Technology and Human Nutrition, Institute of Food and Nutrition Technology, University of Rzeszow, 35-959 Rzeszow, Poland;
| |
Collapse
|
41
|
Yan W, Sun Q, Zheng O, Han Z, Wang Z, Wei S, Ji H, Liu S. Effect of Liquid Nitrogen Freezing Temperature on the Muscle Quality of Litopenaeus vannamei. Foods 2023; 12:4459. [PMID: 38137263 PMCID: PMC10742912 DOI: 10.3390/foods12244459] [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: 11/03/2023] [Revised: 11/23/2023] [Accepted: 12/07/2023] [Indexed: 12/24/2023] Open
Abstract
The implications of different liquid nitrogen freezing (LNF) temperatures (-35 °C, -65 °C, -95 °C, and -125 °C) on the ice crystal and muscle quality of white shrimp (Litopenaeus vannamei) were investigated in this essay. The results showed that better muscle quality was maintained after LNF treatment compared to that after air blast freezing (AF) treatment. As the freezing temperature of liquid nitrogen decrease, the freezing speed accelerated, with the freezing speed of LNF at -125 °C being the fastest. However, an excessively fast freezing speed was not conducive to maintaining the quality of shrimp. Among all the freezing treatments, LNF at -95 °C led to the lowest thawing losses and cooking losses, and the highest L* values, indicating that LNF at -95 °C could keep the water holding capacity of frozen shrimp better than that with other freezing methods. At the same time, LNF at -95 °C resulted in higher water holding capacity, and hardness values for shrimps than those with other frozen treatments (p < 0.05). In addition, the results of the water distribution of shrimps showed that treatment with a -95 °C LNF reduced the migration rate of bound and free water. Meanwhile, the microstructural pores of shrimps in the -95 °C LNF group were smaller, indicating that the ice crystals generated during -95 °C LNF were relatively smaller than those generated via other frozen treatments. In conclusion, an appropriate LNF temperature (-95 °C) was beneficial for improving the quality of frozen shrimp, and avoiding freezing breakage.
Collapse
Affiliation(s)
- Wenda Yan
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (W.Y.); (O.Z.); (Z.H.); (Z.W.); (S.W.); (H.J.)
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (W.Y.); (O.Z.); (Z.H.); (Z.W.); (S.W.); (H.J.)
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Ouyang Zheng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (W.Y.); (O.Z.); (Z.H.); (Z.W.); (S.W.); (H.J.)
| | - Zongyuan Han
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (W.Y.); (O.Z.); (Z.H.); (Z.W.); (S.W.); (H.J.)
| | - Zefu Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (W.Y.); (O.Z.); (Z.H.); (Z.W.); (S.W.); (H.J.)
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (W.Y.); (O.Z.); (Z.H.); (Z.W.); (S.W.); (H.J.)
| | - Hongwu Ji
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (W.Y.); (O.Z.); (Z.H.); (Z.W.); (S.W.); (H.J.)
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (W.Y.); (O.Z.); (Z.H.); (Z.W.); (S.W.); (H.J.)
| |
Collapse
|
42
|
Xie Y, Zhou K, Tan L, Ma Y, Li C, Zhou H, Wang Z, Xu B. Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:19221-19239. [PMID: 37947813 DOI: 10.1021/acs.jafc.3c06155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2023]
Abstract
Cryopreservation, one of the most effective preservation methods, is essential for maintaining the safety and quality of food. However, there is no denying the fact that the quality of muscle food deteriorates as a result of the unavoidable production of ice. Advancements in cryoregulatory materials and techniques have effectively mitigated the adverse impacts of ice, thereby enhancing the standard of freezing preservation. The first part of this overview explains how ice forms, including the theoretical foundations of nucleation, growth, and recrystallization as well as the key influencing factors that affect each process. Subsequently, the impact of ice formation on the eating quality and nutritional value of muscle food is delineated. A systematic explanation of cutting-edge strategies based on nucleation intervention, growth control, and recrystallization inhibition is offered. These methods include antifreeze proteins, ice-nucleating proteins, antifreeze peptides, natural deep eutectic solvents, polysaccharides, amino acids, and their derivatives. Furthermore, advanced physical techniques such as electrostatic fields, magnetic fields, acoustic fields, liquid nitrogen, and supercooling preservation techniques are expounded upon, which effectively hinder the formation of ice crystals during cryopreservation. The paper outlines the difficulties and potential directions in ice inhibition for effective cryopreservation.
Collapse
Affiliation(s)
- Yong Xie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Kai Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Lijun Tan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Yunhao Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Cong Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Hui Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Zhaoming Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
- Food Laboratory of Zhongyuan, Luohe 462300, Henan, China
| |
Collapse
|
43
|
Huang Z, Guan W, Lyu X, Chen R, Wu Y, Zheng G, Mao L. Impacts of long-time transportation on whiteleg shrimp (Penaeus vannamei) muscle quality and underlying biochemical mechanisms. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7590-7599. [PMID: 37421411 DOI: 10.1002/jsfa.12841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 07/02/2023] [Accepted: 07/08/2023] [Indexed: 07/10/2023]
Abstract
BACKGROUND Shrimp is widely consumed around the world. Since muscle is the primary edible component of shrimp, muscle quality (particularly texture) has a direct impact on the economic value of shrimp products. However, reports on the shrimp muscle quality influenced by transportation are rather limited, and the underlying mechanism remains unknown. RESULTS During the simulated transportation, the water pH and total ammonia-nitrogen content and un-ionized ammonia contents were elevated. Furthermore, reductions in shrimp muscle water-holding capacity, hardness, and shear value with intensive myofibrillar protein degradation were detected. Simulated transportation decreased the pH and glycogen content of shrimp muscle while increasing lactic dehydrogenase activity and lactate content, resulting in an elevated level of free calcium ions and increased μ-calpain and general proteolytic activities. Water exchange could improve the water quality and reduce the mortality of shrimp during transportation, as well as decrease muscle textural softening by alleviating these stress responses. CONCLUSIONS Maintaining water quality and, in particular, reducing ammonia are critical to improving shrimp survival and muscle quality during live transportation. This study is of great significance for the better maintenance of the textural properties of shrimp meat. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Zhihai Huang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Weiliang Guan
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Xiamin Lyu
- Zhejiang Citrus Research Institute, Taizhou, China
| | - Renchi Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yingyin Wu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Gaohai Zheng
- Bureau of Agriculture and Rural Affairs of Sanmen County, Taizhou, China
| | - Linchun Mao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Ningbo Research Institute, Zhejiang University, Ningbo, China
| |
Collapse
|
44
|
Liu X, Li H, He D, Wang P, Li Y, Wu K. Effect of cinnamon essential oil dietary supplementation on the growth, fatty acid composition, and meat quality of tilapia. J Food Sci 2023; 88:5266-5277. [PMID: 37876365 DOI: 10.1111/1750-3841.16756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2023] [Revised: 08/12/2023] [Accepted: 08/15/2023] [Indexed: 10/26/2023]
Abstract
This study was conducted to investigate the effects of dietary supplementation of 0%, 0.2%, 0.35%, and 0.5% cinnamon essential oil on growth performance, fatty acid, and fillet quality of tilapia (Oreochromis niloticus). The results of growth experiments showed that the weight gain rate linearly and quadratically increased with increasing cinnamon essential oil doses (p < 0.05). The results of fatty acids experiments showed that the addition of essential oil significantly decreased the saturated fatty acids levels from 36.67% to 30.82% and increased the polyunsaturated fatty acids (PUFA) levels from 24.55% to 46.89%; especially, the n - 3 PUFA of 0.5% essential oil treatment showed the highest levels. Moreover, the n - 6 PUFA of 0.2% essential oil treatment were increased from 22.17% to 32.99%. The results of fillet quality experiments showed that the hardness and cohesiveness were linearly and quadratically increased with the increasing essential oil doses on days 4 and 7, respectively. The b* values linearly and quadratically decreased as the doses increased on day 7 (p < 0.05). The total volatile basic nitrogen levels were quadratically decreased with increasing cinnamon essential oil doses on day 7 (p < 0.05). In general, it can be concluded that cinnamon essential oil presented positive effects on the growth, nutritive values, and meat quality in tilapia.
Collapse
Affiliation(s)
- Xiaoli Liu
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, China
| | - Huiyi Li
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, China
| | - Dong He
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, China
| | - Pingping Wang
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, China
| | - Yuteng Li
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, China
| | - Kegang Wu
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, China
| |
Collapse
|
45
|
Munguía-Ameca G, Ortega-Cerrilla ME, Herrera-Haro JG, Bárcena-Gama R, Nava-Cuéllar C, Zetina-Córdoba P. Growth Performance, Rumen Fermentation, In Vivo Digestibility, and Meat Quality of Pelibuey Lambs Fed a Diet with Ensiled Coffee Pulp. Animals (Basel) 2023; 13:3462. [PMID: 38003080 PMCID: PMC10668683 DOI: 10.3390/ani13223462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/01/2023] [Accepted: 11/02/2023] [Indexed: 11/26/2023] Open
Abstract
Coffee pulp has been included in ruminant diets; but until now, little has been known about how the addition of ensiled coffee pulp (ECP) affects the growth performance of lambs. This study explores the diet's antioxidant capacity, tannins, and caffeine concentration and its effect on water intake, growth performance, rumen variables, in vivo digestibility, nitrogen balance, and carcass and meat characteristics of lambs fed ECP. Thirty-six male Pelibuey lambs were distributed randomly to one of three treatments (n = 12): without ECP0; diet with 10% ECP10, and diet with 20% ECP20. The diets' antioxidant capacity, tannins, and caffeine concentration were similar (p > 0.05) for all treatments. The diets' antioxidant compounds and the blood serum's antioxidant capacity were affected (p < 0.05). Dry matter and water intake, body-weight gain, and feed conversion were not significant (p > 0.05). No differences (p > 0.05) were found in the rumen variables or the nitrogen balance. However, the in vivo digestibility of crude protein was affected (p < 0.05). Carcass and meat quality were not affected (p > 0.05) by the inclusion of ECP, except temperature and redness (a*) at seven days of storage, respectively. Including up to 20% of ECP in the diet of lambs did not affect the growth performance, rumen variables, or nitrogen balance; however, the antioxidant compounds of the diets, the antioxidant capacity in blood serum, and the in vivo digestibility of crude protein were different. There was an increase in the redness (a*) and lower temperature in the Longissimus dorsi muscle, keeping lightness (L*), yellowness (b*), water-holding capacity, and texture at seven storage days.
Collapse
Affiliation(s)
- Graciela Munguía-Ameca
- Programa de Recursos Genéticos y Productividad-Ganadería, Colegio de Postgraduados, Campus Montecillo, Montecillo 56230, Estado de México, Mexico; (G.M.-A.); (J.G.H.-H.); (R.B.-G.)
| | - María Esther Ortega-Cerrilla
- Programa de Recursos Genéticos y Productividad-Ganadería, Colegio de Postgraduados, Campus Montecillo, Montecillo 56230, Estado de México, Mexico; (G.M.-A.); (J.G.H.-H.); (R.B.-G.)
| | - José Guadalupe Herrera-Haro
- Programa de Recursos Genéticos y Productividad-Ganadería, Colegio de Postgraduados, Campus Montecillo, Montecillo 56230, Estado de México, Mexico; (G.M.-A.); (J.G.H.-H.); (R.B.-G.)
| | - Ricardo Bárcena-Gama
- Programa de Recursos Genéticos y Productividad-Ganadería, Colegio de Postgraduados, Campus Montecillo, Montecillo 56230, Estado de México, Mexico; (G.M.-A.); (J.G.H.-H.); (R.B.-G.)
| | - Cuauhtémoc Nava-Cuéllar
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional Autónoma de México, Ciudad de México 04510, Mexico;
| | - Pedro Zetina-Córdoba
- Programa de Ingeniería Agroindustrial, Universidad Politécnica de Huatusco, Huatusco de Chicuéllar 94100, Veracruz, Mexico
| |
Collapse
|
46
|
Berger LM, Witte F, Tomasevic I, Heinz V, Weiss J, Gibis M, Terjung N. A review on the relation between grinding process and quality of ground meat. Meat Sci 2023; 205:109320. [PMID: 37659142 DOI: 10.1016/j.meatsci.2023.109320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 08/03/2023] [Accepted: 08/21/2023] [Indexed: 09/04/2023]
Abstract
This review is providing an overview of the actual and past research in the field of ground meat. The forces that are acting in the meat grinder are well understood. The higher the forces that are acting on the meat while grinding, the stronger the disintegration of the meat cells after the process. These forces can be calculated as energy transfer in meat grinders using specific mechanical energy (SME). The amount of non-intact cells (ANIC) can be used to describe the extent of disintegrated cells. Different methods are available to rate the quality of ground meat, which is mainly influenced by the raw material and processing. Over the past decades of industrialization, the landscape of ground meat production has changed. However, the effects of the process adjustments on the quality of ground meat are not yet sufficiently described in the literature.
Collapse
Affiliation(s)
- Lisa M Berger
- Department of Food Material Science, University of Hohenheim, 70599 Stuttgart, Germany
| | - Franziska Witte
- DIL German Institute of Food Technology, 49610 Quakenbrueck, Germany
| | - Igor Tomasevic
- DIL German Institute of Food Technology, 49610 Quakenbrueck, Germany
| | - Volker Heinz
- DIL German Institute of Food Technology, 49610 Quakenbrueck, Germany
| | - Jochen Weiss
- Department of Food Material Science, University of Hohenheim, 70599 Stuttgart, Germany
| | - Monika Gibis
- Department of Food Material Science, University of Hohenheim, 70599 Stuttgart, Germany.
| | - Nino Terjung
- DIL German Institute of Food Technology, 49610 Quakenbrueck, Germany.
| |
Collapse
|
47
|
An J, Kim Y, Song M, Choi J, Oh H, Chang S, Song D, Cho H, Park S, Jeon K, Park Y, Park G, Oh S, Kim Y, Choi N, Kim J, Kim H, Cho J. Effects of different levels of organic chromium and selenomethionine cocktails in broilers. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2023; 65:1226-1241. [PMID: 38616877 PMCID: PMC11007298 DOI: 10.5187/jast.2023.e32] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 03/10/2023] [Accepted: 03/17/2023] [Indexed: 04/16/2024]
Abstract
Selenium (Se) is an essential trace mineral that plays an important role in physiological processes by regulating the antioxidant defense system and enhancing immunity. Chromium is an essential mineral involved in carbohydrate and lipid metabolism and also plays a role in maintaining normal insulin function. Based on these advantages, we hypothesized that the addition of selenomethionine (SeMet) and organic chromium (OC) to broiler diets would increase Se deposition, antioxidant capacity and immune response in meat. Therefore, this study analyzed the effects of OC and SeMet on growh performance, nutrients digestibility, blood profiles, intestinal morphology, meat quality characteristics, and taxonomic analysis of broilers. A total of 168 one-day-old broiler chicken (Arbor Acres) were randomly allotted to 3 groups based on the initial body weight of 37.33 ± 0.24 g with 7 replicate per 8 birds (mixed sex). The experiments period was 28 days. Dietary treatments were folloewd: Basal diets based on corn-soybean meal (CON), basal diet supplemented with 0.2 ppm OC and 0.2 ppm SeMet (CS4), and basal diet supplemented with 0.4 ppm OC and 0.4 ppm SeMet (CS8). Supplementation of OC and SeMet did not affect on growth performance, nutrient digestibility. However, CS8 supplementation increased in duodenum villus height and villus height : crypt depth, and increased in breast meat Se deposition. In addition, CS8 group showed higher uric acid and total antioxidant status than CON group. Taxonomic analysis at phylum level revealed that Proteobacteria and Firmicutes of CS4 and CS8 were lower than CON group. In genus level, the relative abundance of fecal Lactobacillus and Enterococcus of CS4 and CS8 groups were higher than CON group. In short, 0.4 ppm OC and 0.4 ppm SeMet supplementation to broiler diet supporitng positive gut microbiome change, also enhancing antioxidant capacity, and Se deposition in breast meat.
Collapse
Affiliation(s)
- Jaewoo An
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Younggwang Kim
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Minho Song
- Department of Animal Science and
Biotechnology, Chungnam National University, Daejeon 34134,
Korea
| | - Jungseok Choi
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Hanjin Oh
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Seyeon Chang
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Dongcheol Song
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Hyunah Cho
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Sehyun Park
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Kyeongho Jeon
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Yunhwan Park
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | | | - Sehyuk Oh
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Yuna Kim
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Nayoung Choi
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | | | - Hyeunbum Kim
- Department of Animal Resource and Science,
Dankook University, Cheonan 31116, Korea
| | - Jinho Cho
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| |
Collapse
|
48
|
Astruc T, Terlouw EMC. Towards the use of on-farm slaughterhouse. Meat Sci 2023; 205:109313. [PMID: 37611461 DOI: 10.1016/j.meatsci.2023.109313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 07/13/2023] [Accepted: 08/14/2023] [Indexed: 08/25/2023]
Abstract
Slaughter on the farm can address the concerns of farmers by meeting the needs of short distribution channels while better preserving animal welfare and meat quality. It can support conventional slaughter, by compensating for the significant decrease in the number of slaughterhouses in recent decades. The review describes first the different stages of slaughter and their possible impacts on animals' stress, welfare and consequences on their meat quality. The second part takes stock of recent thinking on the subject of slaughter and the regulation and technological advances that have led to the development of mobile slaughter units. A non-exhaustive list of mobile slaughter units currently in use in different countries is presented. Although these units can only absorb a small percentage of the total amounts of animals slaughtered, they are a welcome alternative to current slaughter practices for certain types of production and distribution, provided that the animal welfare and all aspects of meat quality are garanteed.
Collapse
Affiliation(s)
| | - E M Claudia Terlouw
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
| |
Collapse
|
49
|
Zhang R, Realini CE, Kim YHB, Farouk MM. Challenges and processing strategies to produce high quality frozen meat. Meat Sci 2023; 205:109311. [PMID: 37586162 DOI: 10.1016/j.meatsci.2023.109311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Revised: 07/09/2023] [Accepted: 08/07/2023] [Indexed: 08/18/2023]
Abstract
Freezing is an effective means to extend the shelf-life of meat products. However, freezing and thawing processes lead to physical (e.g., ice crystals formation and freezer burn) and biochemical changes (e.g., protein denaturation and lipid oxidation) in meat resulting in loss of quality. Over the last two decades, several attempts have been made to produce thawed meat with qualities similar to that of fresh meat to no avail. This is due to the fact that no single technique exists to date that can mitigate all the quality challenges caused by freezing and thawing. This is further confounded by the consumer perception of frozen meat as lower quality compared to equivalent fresh-never-frozen meat cuts. Therefore, it remains challenging for the meat industry to produce high quality frozen meat and increase consumer acceptability of frozen products. This review aimed to provide an overview of the applications of novel freezing and thawing technologies that could improve the quality of thawed meat including deep freezing, high pressure, radiofrequency, electro-magnetic resonance, electrostatic field, immersion solution, microwave, ohmic heating, and ultrasound. This review will also discuss the development in processing strategies such as optimising the ageing of meat pre- or post-freezing, and the integration of freezing and thawing in one process/regime to collapse the difference in quality between thawed meat and fresh-never-frozen equivalents.
Collapse
Affiliation(s)
- Renyu Zhang
- Food Technology & Processing, AgResearch Ltd, Palmerston North 4474, New Zealand.
| | - Carolina E Realini
- Food Technology & Processing, AgResearch Ltd, Palmerston North 4474, New Zealand
| | - Yuan H Brad Kim
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA
| | - Mustafa M Farouk
- Food Technology & Processing, AgResearch Ltd, Palmerston North 4474, New Zealand.
| |
Collapse
|
50
|
Joo ST, Lee EY, Son YM, Hossain MJ, Kim CJ, Kim SH, Hwang YH. Aging mechanism for improving the tenderness and taste characteristics of meat. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2023; 65:1151-1168. [PMID: 38616883 PMCID: PMC11007300 DOI: 10.5187/jast.2023.e110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 10/07/2023] [Accepted: 10/10/2023] [Indexed: 04/16/2024]
Abstract
Tenderness and taste characteristics of meat are the key determinants of the meat choices of consumers. This review summarizes the contemporary research on the molecular mechanisms by which postmortem aging of meat improves the tenderness and taste characteristics. The fundamental mechanism by which postmortem aging improves the tenderness of meat involves the operation of the calpain system due to apoptosis, resulting in proteolytic enzyme-induced degradation of cytoskeletal myofibrillar proteins. The improvement of taste characteristics by postmortem aging is mainly explained by the increase in the content of taste-related peptides, free amino acids, and nucleotides produced by increased hydrolysis activity. This review improves our understanding of the published research on tenderness and taste characteristics of meat and provides insights to improve these attributes of meat through postmortem aging.
Collapse
Affiliation(s)
- Seon-Tea Joo
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Yu-Min Son
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Md. Jakir Hossain
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Chan-Jin Kim
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - So-Hee Kim
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
| |
Collapse
|