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Cai A, Wang S, Li P, Yao Z, Li G. Evaluation of carcass traits, meat quality and the expression of lipid metabolism-related genes in different slaughter ages and muscles of Taihang black goats. Anim Biosci 2024; 37:1483-1494. [PMID: 38419531 PMCID: PMC11222851 DOI: 10.5713/ab.23.0418] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2023] [Revised: 11/29/2023] [Accepted: 01/09/2024] [Indexed: 03/02/2024] Open
Abstract
OBJECTIVE This study was conducted to investigate the effect of slaughter age on carcass traits, meat quality, and the relative mRNA levels of lipid metabolism-related genes in different muscles of Taihang black goats. METHODS In this study, the triceps brachii (TB), longissimus dorsi (LD) and gluteus (GL) muscles of 15 grazing Taihang black goats slaughtered at the age of 2, 3, and 4 (designated as 2-year-old, 3-year-old, and 4-year-old, respectively) were collected. The differences in carcass shape, meat quality, amino acid composition and lipid metabolism gene expression among Taihang black goats of different ages and from different plant parts were compared. RESULTS Compared with goats at other ages, goats slaughtered at the age of 4 had greater live and carcass weights, meat weights, bone weights and skin areas (p<0.05). LD in the 4-years-old had the lowest cooking loss and moisture content. The crude protein content in the LD of 2-year-old was significantly greater than that in the other age group, and at the age of 2, the LD had the highest crude protein content than TB and GL. The highest fat content was in LD, followed by TB, for goats slaughtered at the age of 4. Eight out of 9 essential amino acids had higher content in the TB compared with other muscles, regardless of age. The total essential amino acid content was highest in the 4-year-old and lowest in the GL muscle at the age of 3. The sterol regulatory element-binding protein-1c (SREBP-1c) and adipose triglyceride lipase (ATGL) genes were significantly more abundant in the TB muscle than in the other muscles for goats slaughtered at the age of 2. At the age of 4, the ATGL and peroxisome proliferator-activated receptor γ (PPARγ) genes were significantly more abundant in the GL than in the LD, while the fatty acid synthase (FAS) genes were significantly less abundant in the GL than in the other muscles. Similarly, compared with those in goats of other ages, the relative mRNA expression levels of the FAS and heart-type fatty acid binding protein (H-FABP) genes in goats slaughtered at the age of 4 were the highest, and the relative mRNA expression of the PPARγ gene was the lowest (p<0.05). The relative mRNA expression of the H-FABP and FAS genes was positively correlated with the intramuscular fat (IMF) content, while the relative mRNA expression levels of the PPARγ and ATGL genes was negatively correlated with the IMF content. CONCLUSION Overall, a better nutritional value was obtained for TB from 4-year-old goats, in which the total essential amino acid and fat contents were greater than those of other muscles. The comprehensive action of lipid metabolism genes was consistent with that of the IMF content, among which the FAS, H-FABP, PPARγ, and ATGL genes had positive and negative effects on the process of IMF deposition in Taihang black goats.
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Affiliation(s)
- Amin Cai
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 10466,
China
| | - Shiwei Wang
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 10466,
China
| | - Pengtao Li
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 10466,
China
| | - Zhaohui Yao
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 10466,
China
| | - Gaiying Li
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 10466,
China
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Han L, Yu Y, Fu R, Fu B, Gao H, Li Z, Liu D, Leng J. Impact of Various Ration Energy Levels on the Slaughtering Performance, Carcass Characteristics, and Meat Qualities of Honghe Yellow Cattle. Foods 2024; 13:1316. [PMID: 38731687 PMCID: PMC11083055 DOI: 10.3390/foods13091316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 04/18/2024] [Accepted: 04/20/2024] [Indexed: 05/13/2024] Open
Abstract
Consumers are increasing their daily demand for beef and are becoming more discerning about its nutritional quality and flavor. The present objective was to evaluate how the ration energy content (combined net energy, Nemf) impacts the slaughter performance, carcass characteristics, and meat qualities of Honghe yellow cattle raised in confinement. Fifteen male Honghe yellow cattle were divided into three groups based on a one-way design: a low-energy group (LEG, 3.72 MJ/kg), a medium-energy group (MEG, 4.52 MJ/kg), and a high-energy group (HEG, 5.32 MJ/kg). After a period of 70 days on these treatments, the animals were slaughtered and their slaughter performance was determined, and the longissimus dorsi muscle (LD) and biceps femoris (BF) muscles were gathered to evaluate meat quality and composition. Increasing the dietary energy concentration led to marked improvements (p < 0.05) in the live weight before slaughter (LWBS), weight of carcass, backfat thickness, and loin muscle area. HEG also improved the yield of high-grade commercial cuts (13.47% vs. 10.39%) (p < 0.05). However, meat quality traits were not affected by treatment except for shear force, which was affected by dietary energy. A significant improvement (p < 0.05) in the intramuscular fat (IMF) content was observed in the HEG. Little effect on the amino acid profile was observed (p > 0.05), except for a tendency (p = 0.06) to increase the histidine concentration in the BF muscle. Increasing dietary energy also reduced C22:6n-3 and saturated fatty acids (SFAs) and enhanced C18:1 cis-9 and monounsaturated fatty acids (MUFAs, p < 0.05). Those results revealed that increasing energy levels of diets could enhance slaughter traits and affect the meat quality and fatty acid composition of different muscle tissues of Honghe yellow cattle. These results contribute to the theoretical foundation to formulate nutritional standards and design feed formulas for the Honghe yellow cattle.
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Affiliation(s)
- Lin Han
- Key Laboratory of Animal Nutrition and Feed Science of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China; (L.H.); (Y.Y.); (R.F.); (B.F.); (H.G.)
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China;
| | - Ye Yu
- Key Laboratory of Animal Nutrition and Feed Science of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China; (L.H.); (Y.Y.); (R.F.); (B.F.); (H.G.)
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China;
| | - Runqi Fu
- Key Laboratory of Animal Nutrition and Feed Science of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China; (L.H.); (Y.Y.); (R.F.); (B.F.); (H.G.)
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China;
| | - Binlong Fu
- Key Laboratory of Animal Nutrition and Feed Science of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China; (L.H.); (Y.Y.); (R.F.); (B.F.); (H.G.)
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China;
| | - Huan Gao
- Key Laboratory of Animal Nutrition and Feed Science of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China; (L.H.); (Y.Y.); (R.F.); (B.F.); (H.G.)
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China;
| | - Zhe Li
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China;
| | - Daihua Liu
- Animal Husbandry Office of Agricultural Comprehensive Service Center in Jin’an Town, Gucheng District, Lijiang 674104, China;
| | - Jing Leng
- Key Laboratory of Animal Nutrition and Feed Science of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China; (L.H.); (Y.Y.); (R.F.); (B.F.); (H.G.)
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China;
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Al-Yahyaey F, Al-Marzooqi W, Shaat I, Smith MA, Al-Sabahi J, Melak S, Bush RD. Effect of Spirulina platensis Supplementation on Carcass Characteristics, Fatty Acid Profile, and Meat Quality of Omani Goats. Animals (Basel) 2023; 13:2976. [PMID: 37760376 PMCID: PMC10525089 DOI: 10.3390/ani13182976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 09/11/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
In a 70-day study, 36 Jabbali and Sahrawi bucks, aged 11 months, were utilized to evaluate the effects of different levels of spirulina dietary supplement (SP) on carcass characteristics, fatty acid profile, and meat quality traits in Omani goat breeds. The goats were put into six groups of six bucks, each at random. The diet consisted of a conventional concentrate feed ration (CFR) without spirulina (CON), and the CFR diet supplemented with spirulina at the levels of 2 g/head daily (T1) and 4 g/head daily (T2). In general, Sahrawi bucks showed a highly significant response to SP feeding compared with Jabbali bucks. The treatment groups, especially T1, showed a significant increase in average daily gain and carcass traits (body length, leg length, and the rack weight) compared with the CON group of Sahrawi bucks. The weights of omental and kidney fat were also significantly higher in T1 compared with CON and T2 groups of Sahrawi goats, while they were significantly higher in T2 compared with CON and T1 groups of Jabbali goats. Carcass profile and meat quality, including ultimate ph and meat color lightness (L*) were increased significantly with dietary spirulina in both LD and SM muscles of Sahrawi goats. Most of the Sfa, Mufa, Pufa, Pufa n-6, Pufa n-3, and n-6/n-3 ratios of the LD showed significant differences in diets supplemented with SP compared with CON for Sahrawi bucks, while some of them were significant in Jabbali bucks. The LD muscle of Sahrawi goats fed diets supplemented with SP of the T1 group significantly decreased in the amounts of pentadecanoic and margaric acids compared with the T2 and CON groups. The study concluded that incorporating SP (2 g and 4 g/head daily) into the diet of Omani goats, especially Sahrawi goats, can increase growth performance, as well as improve fatty acid composition and meat quality.
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Affiliation(s)
- Fahad Al-Yahyaey
- Animal Nutrition Research Division, Ministry of Agriculture Wealth, Fisheries and Water Resources, Rumais, P.O. Box 467, Muscat 100, Oman
- School of Veterinary Science, Faculty of Science, University of Sydney, Camden, NSW 2570, Australia; (M.A.S.); (R.D.B.)
| | - Waleed Al-Marzooqi
- Animal and Veterinary Sciences Department, College of Agricultural & Marine Sciences, Sultan Qaboos University, Al-Khod, P.O. Box 34, Muscat 123, Oman;
| | - Ihab Shaat
- Oman Animal and Plant Genetic Resources Centre, Ministry of Higher Education, Research and Innovation, Al Koudh, P.O. Box 92, Muscat 123, Oman;
- Animal Production Research Institute, Agriculture Research Center, Ministry of Agriculture, Dokki, Giza 12618, Egypt;
| | - Melanie A. Smith
- School of Veterinary Science, Faculty of Science, University of Sydney, Camden, NSW 2570, Australia; (M.A.S.); (R.D.B.)
| | - Jamal Al-Sabahi
- Central Instrument Laboratory, College of Agricultural & Marine Sciences, Sultan Qaboos University, Al-Khod, P.O. Box 34, Muscat 123, Oman;
| | - Sherif Melak
- Animal Production Research Institute, Agriculture Research Center, Ministry of Agriculture, Dokki, Giza 12618, Egypt;
| | - Russell D. Bush
- School of Veterinary Science, Faculty of Science, University of Sydney, Camden, NSW 2570, Australia; (M.A.S.); (R.D.B.)
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Diogénes LV, Edvan RL, Medeiros EDS, Pereira Filho JM, de Oliveira JPF, Silva Filho EC, Ramos LMG, de Lucena KHDOS, Araújo MJ, Oliveira RL, Pereira ES, Bezerra LR. Physicochemical Composition and Fatty Acid Profile of Goat Kids' Meat Fed Ground-Corn-Grain Silage Rehydrated with Different Additives. Animals (Basel) 2022; 13:31. [PMID: 36611641 PMCID: PMC9817871 DOI: 10.3390/ani13010031] [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: 11/14/2022] [Revised: 12/16/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022] Open
Abstract
The effects of the replacement of dry ground corn (GC) with corn-grain silage rehydrated with water (RCSwater), cactus pear mucilage (RCSmucilage), and whey (RCSwhey) on the growth, physicochemical composition, and fatty acid profile of goat kids’ meat were investigated. Thirty-two crossbred goat kids (16.4 ± 2.50 kg initial weight) were assigned in a randomized block design with four treatments and eight repetitions. The NDF intake of goat kids fed with RCSmucilage was higher in comparison to RCSwater and RCSwhey (p = 0.0009). The dietary replacement of GC by RCSmucilage increased the final weight (p = 0.033) and meat-cooking losses (p = 0.0001) of kids. The concentrations of oleic (p = 0.046), 11,14-eicosadienoic (p = 0.033), and EPA (p = 0.010) were higher in the meat of kids fed with RCSmucilage and RCSwhey, and the α-linolenic concentration was higher (p = 0.019) for animals feeding with RCSmucilage. Meat from kids fed with RCSwhey presented the lowest ∑SFA and the highest ∑MUFA. In contrast, the ∑PUFA (p < 0.012) was higher for goats fed with RCSwater. The ∑ω3 (p < 0.0001) was higher in animals fed with RCSmucilage and RCSwhey. Desirable fatty acids were higher (p = 0.044) in animals fed with RCSmucilage and RCSwhey, and the atherogenicity (p = 0.044) and thrombogenicity (p < 0.0001) indexes were lower for goats fed the RCSwhey diet. The enzymatic activities of Δ9desaturase (C16) were higher (p = 0.027) in goat kids fed with GC and RCSmucilage, and Δ9desaturase (C18) was higher (p = 0.0497) when goats were fed with RCSmucilage and RCSwhey. Elongase activities were higher (p = 0.045) in goat kids fed with GC and RCSwater. The total replacement of GC by RCSmucilage is recommended in the diet of goat kids due to improvements in the weight gain and proportion of desirable fatty acids in the meat. In addition, RCSmucilage promoted better conservation of the silage at a lower cost when compared to commercial additives.
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Affiliation(s)
- Luciana V. Diogénes
- Animal Science and Health Graduate Program, Federal University of Campina Grande, Patos 58708-110, Brazil
| | - Ricardo L. Edvan
- Animal Science Department, Federal University of Piaui, Teresina 64049-550, Brazil
| | - Elisama dos S. Medeiros
- Animal Science and Health Graduate Program, Federal University of Campina Grande, Patos 58708-110, Brazil
| | - José M. Pereira Filho
- Animal Science and Health Graduate Program, Federal University of Campina Grande, Patos 58708-110, Brazil
| | | | - Edson C. Silva Filho
- Interdiscisciplinary Laboratory of Advanced Materials, Chemistry Department, Federal University of Piaui, Teresina 64049-550, Brazil
| | - Layse M. G. Ramos
- Animal Science and Health Graduate Program, Federal University of Campina Grande, Patos 58708-110, Brazil
| | | | - Marcos J. Araújo
- Animal Science Department, Federal University of Piaui, Teresina 64049-550, Brazil
| | - Ronaldo L. Oliveira
- Animal Science Department, Federal University of Bahia, Salvador 40170-110, Brazil
| | - Elzania S. Pereira
- Animal Science Department, Federal University of Ceara, Fortaleza 60020-181, Brazil
| | - Leilson R. Bezerra
- Animal Science and Health Graduate Program, Federal University of Campina Grande, Patos 58708-110, Brazil
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Effect of Mulberry Leaf TMR on Growth Performance, Meat Quality and Expression of Meat Quality Master Genes ( ADSL, H-FABP) in Crossbred Black Goats. Foods 2022; 11:foods11244032. [PMID: 36553774 PMCID: PMC9778122 DOI: 10.3390/foods11244032] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/07/2022] [Accepted: 12/10/2022] [Indexed: 12/23/2022] Open
Abstract
This study was conducted to examine the effect of a mulberry leaf total mixed ration (TMR) diet on growth performance, apparent digestibility, meat quality and the expression of related meat-quality genes (ADSL, H-FABP) in crossbred black goats. Forty-four Guizhou crossbred black goats (Nubian black goat ♂ × Guizhou black goat ♀), weighing 33.43 ± 0.55 kg, were chosen. The goats were randomly divided into four groups, with 11 test replicates in each group. Group I was the control group and fed with the traditional feeding method of roughage and concentrate supplement without adding mulberry leaf. Group II was fed with a 40% mulberry leaf pellet TMR diet. Group III was fed with a freshly processed 40% mulberry leaf TMR diet. Group IV was fed with a 40% mulberry leaf fermented total mixed rations (FTMR) diet. The results showed that the average daily gain (ADG) of group II was significantly higher than that of group I and III (p < 0.05). The apparent digestibility of group II of ether extract (EE) and neutral detergent fiber (NDF) was significantly higher than that of group I (p < 0.05), and the apparent digestibility of dry matter (DM) and crude protein (CP) was significantly higher than that of group I (p < 0.01). Compared with group I, meat in group II had lower meat color lightness (L*) and yellowness (b*) values (p < 0.01) in the Longissimus thoracis et lumborum. The shear force of group II was significantly lower than that of group I (p < 0.05). The total fatty acids (TFA) of group II was significantly higher than that of groups I and III (p < 0.05), but the total saturated fatty acids (SFA) of group II was significantly lower that than of group I (p < 0.01). Subsequently, the Unsaturated fatty acids (USFA), Monounsaturated fatty acids (MUFA), and Polyunsaturated fatty acids (PUFA) of group II were significantly higher than those in group I (p < 0.01). The contents of total amino acids (TAA), total essential amino acids (EAA), total non-essential amino acids (NEAA) and total of major fresh-tasting amino acids (DAA) of groups II, III and IV were significantly higher than those of group I (p < 0.05), as well as the contents of IMP (p < 0.01). The expression of the H-FABP gene in the arm triceps of group II was significantly higher than that of groups I, III and IV (p < 0.05). The expression of the ADSL gene in the Longissimus thoracis et lumborum and biceps femoris of group II was significantly higher than that of group I (p < 0.05). Collectively, the results of the current study indicated that the mulberry leaf TMR diet improved the growth performance, apparent digestibility and expression of related meat-quality master genes (ADSL, H-FABP) in crossbred black goats, which promoted the deposition of intramuscular fat (IMF) and inosinic acid (IMP) and improved the composition of fatty acids and amino acids in the muscles.
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Comparative Analysis of the Composition of Fatty Acids and Metabolites between Black Tibetan and Chaka Sheep on the Qinghai-Tibet Plateau. Animals (Basel) 2022; 12:ani12202745. [PMID: 36290131 PMCID: PMC9597813 DOI: 10.3390/ani12202745] [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: 09/06/2022] [Revised: 10/08/2022] [Accepted: 10/10/2022] [Indexed: 11/07/2022] Open
Abstract
The objective of this study was to investigate and compare fatty acids and metabolites in the longissimus dorsi muscle between Black Tibetan and Chaka sheep grazing in a highly saline environment. A total of eight castrated sheep (14 months old) with similar body weights (25 ± 2.2 kg) were selected. The experimental treatments included Black Tibetan (BT) and Chaka sheep (CK) groups, and each group had four replications. The experiment lasted for 20 months. All sheep grazed in a highly saline environment for the whole experimental period and had free access to water. The results showed that the diameter (42.23 vs. 51.46 μm), perimeter (131.78 vs. 166.14 μm), and area of muscle fibers (1328.74 vs. 1998.64 μm2) were smaller in Chaka sheep than in Black Tibetan sheep. The ash content in the longissimus dorsi was lower in Chaka sheep than in Black Tibetan sheep (p = 0.010), and the contents of dry matter (DM), ether extract (EE), and crude protein (CP) in the longissimus dorsi showed no differences (p > 0.05). For fatty acids, the proportions of C10:0, C15:0, and tC18:1 in the longissimus dorsi were higher in Chaka sheep than in Black Tibetan sheep (p < 0.05). However, all other individual fatty acids were similar among treatments, including saturated fatty acids (SFAs), unsaturated fatty acids (UFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and the ratios of n-6 PUFAs to n-3 PUFAs and PUFAs to SFAs (p > 0.05). A total of 65 biomarkers were identified between the two breeds of sheep. Among these metabolites, 40 metabolic biomarkers were upregulated in the CK group compared to the BT group, and 25 metabolites were downregulated. The main metabolites include 30 organic acids, 9 amino acids, 5 peptides, 4 amides, 3 adenosines, 2 amines, and other compounds. Based on KEGG analysis, eight pathways, namely, fatty acid biosynthesis, purine metabolism, the biosynthesis of unsaturated fatty acids, renin secretion, the regulation of lipolysis in adipocytes, neuroactive ligand−receptor interaction, the cGMP-PKG signaling pathway, and the cAMP signaling pathway, were identified as significantly different pathways. According to the results on fatty acids and metabolites, upregulated organic acid and fatty acid biosynthesis increased the meat quality of Chaka sheep.
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Inclusion of Grape Pomace in Finishing Cattle Diets: Carcass Traits, Meat Quality and Fatty Acid Composition. Animals (Basel) 2022; 12:ani12192597. [PMID: 36230337 PMCID: PMC9559692 DOI: 10.3390/ani12192597] [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: 09/01/2022] [Revised: 09/19/2022] [Accepted: 09/26/2022] [Indexed: 11/17/2022] Open
Abstract
Because of its high content of polyphenolic compounds, dietary inclusion of grape pomace (GP) in finishing cattle diet could possibly enhance product quality and the health value of beef lipids. Therefore, the aim of this study was to evaluate the effects of feeding a high amount of grape pomace in finishing cattle diets on carcass traits, product quality, and fatty acid (FA) composition of beef. Jersey × Holstein crosses (n = 24) were fed either a typical finishing diet (CON) or a finishing diet containing 58% grape pomace (DM basis; HGP). Following the feeding period, animals were harvested, and carcass traits measured. Longissimus lumborum (LL) and semimembranosus (SM) muscle were then collected from each carcass for sensory quality evaluation and FA profile analysis. Hot carcass weight, backfat thickness, and preliminary and final yield grades were greater (p ≤ 0.04) for CON than HGP steers. However, there was no diet effect on rib eye area (REA), kidney, pelvic, and heart (KPH) fat, and marbling. Feeding the HGP compared to CON diet reduced lipid oxidation of LL and SM steaks over time; the malondialdehyde (MDA) concentration, which did not differ on d 0 and 2 of 8-d simulated retail display, was lower on d 4, 6 and 8 for HGP than CON steers (treatment × day of simulated display interaction; p < 0.01). Brightness (L* values) and redness (b*) were greater for LL steaks from HGP than CON steers on most days of simulated display (treatment × day of simulated display interaction; p < 0.01). In addition, the LL and SM muscle content of several FA linked to positive health outcomes in humans including 18:2 n-6, 18:2 c9t11, total conjugated linoleic acid (CLA) and total polyunsaturated fatty acid (PUFA) was also greater (p ≤ 0.02) for steers fed the HGP compared to the CON diet. In summary, current findings suggest that although it could possibly limit growth performance, feeding a high amount of grape pomace to finishing cattle could enhance both the sensory quality and the health value of beef lipids, which are key in increasing consumer acceptability of beef.
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A novel SNP within LIPE gene is highly associated with sheep intramuscular fat content. Small Rumin Res 2022. [DOI: 10.1016/j.smallrumres.2022.106658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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9
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de Sant'ana AS, Silva APR, do Nascimento SPO, Moraes AA, Nogueira JF, Bezerra FCM, da Costa CF, de Simoni Gouveia JJ, Gouveia GV, de Souza Rodrigues RT, Bonfa HC, Menezes DR. Tannin as a modulator of rumen microbial profile, apparent digestibility and ingestive behavior of lactating goats: A preliminary metagenomic view of goats adaptability to tannin. Res Vet Sci 2022; 145:159-168. [DOI: 10.1016/j.rvsc.2022.02.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 12/13/2021] [Accepted: 02/02/2022] [Indexed: 11/26/2022]
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Akinmoladun OF, Fon FN, Mpendulo CT, Hugo A, Falowo AB, Nantapo CTW. Fatty acid profile, oxidative stability of lipids and sensory attributes of water restricted Xhosa goat meat supplemented with vitamin C. ANIMAL PRODUCTION SCIENCE 2022. [DOI: 10.1071/an20238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Context
Water scarcity often accompanied by limited water intake (WI) in livestock may result in pre-slaughter stress, thereby affecting meat quality parameters.
Aims
This study was conducted to determine the effect of vitamin C (VC) supplementations on fatty acid (FA), lipids oxidation and sensory attributes of Longissimus lumborum muscles of Xhosa goats subjected to different watering regimen.
Methods
In total, 42 goats were randomly assigned into seven treatments: without water restriction, WR (W0, control); WR of 70% of ad libitum WI (W70); WR of 50% ad libitum WI (W50); WR of 70% of ad libitum WI+3gVC daily (W70+); WR of 50% of ad libitum WI intake+3gVC daily (W50+); WR of 70% of ad libitum WI+3gVC and extra 5gVC given every 8 days (W70++); WR of 50% of ad libitum WI+3gVC and extra 5gVC given every 8 days (W50++). The goats were fed for 75 days and killed following standard procedures. Bodyweight changes, thaw loss, ultimate pH (pHu), thiobarbituric acid reactive substance (TBARS), moisture and fat content, sensory attributes and FA profile of the meat were evaluated.
Key results
Results indicated that the decreased final weight in the untreated groups (W70 and W50) was reduced (P>0.05) in the treated groups (W70+, W50+, W70++, W50++). The treatment effect was not significant (P>0.05) on pHu, thaw loss and TBARS values. The moisture and fat content in the water-restricted groups were lower (P<0.05) than in W0. The meat sensory appearance was affected (P<0.05) by WR. Regardless of VC concentration, vaccenic and docosahexaenoic acid increased (P<0.05), while linolenic acid decreased as the WR levels increased.
Conclusions
WR of 70% and 50% of ad libitum WI, with or without VC, did not negatively affect the meat’s lipid oxidation and FA profile.
Implications
Limited WI reduces body weight. However, a daily dose of VC could help reduce body weight loss during water scarcity.
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Zhang Z, Pan T, Sun Y, Liu S, Song Z, Zhang H, Li Y, Zhou L. Dietary calcium supplementation promotes the accumulation of intramuscular fat. J Anim Sci Biotechnol 2021; 12:94. [PMID: 34503581 PMCID: PMC8431880 DOI: 10.1186/s40104-021-00619-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Accepted: 07/05/2021] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND In the livestock industry, intramuscular fat content is a key factor affecting meat quality. Many studies have shown that dietary calcium supplementation is closely related to lipid metabolism. However, few studies have examined the relationship between dietary calcium supplementation and intramuscular fat accumulation. METHODS Here, we used C2C12 cells, C57BL/6 mice (n = 8) and three-way cross-breeding pigs (Duroc×Landrace×Large white) (n = 10) to study the effect of calcium addition on intramuscular fat accumulation. In vitro, we used calcium chloride to adjust the calcium levels in the medium (2 mmol/L or 3 mmol/L). Then we measured various indicators. In vivo, calcium carbonate was used to regulate calcium levels in feeds (Mice: 0.5% calcium or 1.2% calcium) (Pigs: 0.9% calcium or 1.5% calcium). Then we tested the mice gastrocnemius muscle triglyceride content, pig longissimus dorsi muscle meat quality and lipidomics. RESULTS In vitro, calcium addition (3 mmol/L) had no significant effect on cell proliferation, but promoted the differentiation of C2C12 cells into slow-twitch fibers. Calcium supplementation increased triglyceride accumulation in C2C12 cells. Calcium addition increased the number of mitochondria and also increased the calcium level in the mitochondria and reduced the of key enzymes activity involved in β-oxidation such as acyl-coenzyme A dehydrogenase. Decreasing mitochondrial calcium level can alleviate lipid accumulation induced by calcium addition. In addition, calcium addition also reduced the glycolytic capacity and glycolytic conversion rate of C2C12 cells. In vivo, dietary calcium supplementation (1.2%) promoted the accumulation of triglycerides in the gastrocnemius muscle of mice. Dietary calcium supplementation (1.5%) had no effect on pig weight, but significantly improved the flesh color of the longissimus dorsi muscle, reduced the backfat thickness and increased intramuscular fat content in pigs. Besides, calcium addition had no effect on longissimus dorsi pH, electrical conductivity and shear force. CONCLUSIONS These results suggest that calcium addition promotes intramuscular fat accumulation by inhibiting the oxidation of fatty acids. These findings provide a new tool for increasing intramuscular fat content and an economical strategy for improving meat quality.
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Affiliation(s)
- Zhiwang Zhang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, College of Animal Science and Technology, Guangxi University, Guangxi Zhuang Autonomous Region, Nanning, 530004, People's Republic of China
| | - Tingli Pan
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, College of Animal Science and Technology, Guangxi University, Guangxi Zhuang Autonomous Region, Nanning, 530004, People's Republic of China
| | - Yu Sun
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, College of Animal Science and Technology, Guangxi University, Guangxi Zhuang Autonomous Region, Nanning, 530004, People's Republic of China
| | - Siqi Liu
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, College of Animal Science and Technology, Guangxi University, Guangxi Zhuang Autonomous Region, Nanning, 530004, People's Republic of China
| | - Ziyi Song
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, College of Animal Science and Technology, Guangxi University, Guangxi Zhuang Autonomous Region, Nanning, 530004, People's Republic of China
| | - Haojie Zhang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, College of Animal Science and Technology, Guangxi University, Guangxi Zhuang Autonomous Region, Nanning, 530004, People's Republic of China
| | - Yixing Li
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, College of Animal Science and Technology, Guangxi University, Guangxi Zhuang Autonomous Region, Nanning, 530004, People's Republic of China
| | - Lei Zhou
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, College of Animal Science and Technology, Guangxi University, Guangxi Zhuang Autonomous Region, Nanning, 530004, People's Republic of China.
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Teixeira A, Ferreira I, Pereira E, Vasconcelos L, Leite A, Rodrigues S. Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source. Foods 2021; 10:1824. [PMID: 34441600 PMCID: PMC8391382 DOI: 10.3390/foods10081824] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 08/01/2021] [Accepted: 08/04/2021] [Indexed: 11/16/2022] Open
Abstract
Several strategies for producing healthier meat products have been developed. Reducing fat content, using different fat sources, modifying and improving the fatty acid profile or even replacing saturated fat with oleogels are some of the methods used. Goat meat mainly from animals out of quality brands with low commercial value can be valorized when processed, giving the opportunity to increase its consumption and acceptability. Thus, the aim of this study was to study the effect of the replacement of pork as a source of fat with an olive oleogel in burgers manufactured with goat meat and to compare the goat meat burgers with the most common commercial burgers made with beef. Two replications of the burgers were manufactured at different times, and three samples of each burger type (GOO-goat meat burgers with olive oil; GPF-goat meat burgers with pork fat) were randomly selected from each lot manufactured. Each sample was analyzed in triplicate for each physicochemical analysis. At the time, the manufactured burgers were analyzed simultaneously with the commercial burgers. The burgers with olive oil (GOO) showed higher a* and b* than the burgers with pork fat (GPF) and consequently had lower h° and C*. The ashes, protein and collagen contents of the GOO and GPF burgers were similar to those of the other goat meat products. The effect of the incorporation of oleogel on the physicochemical composition of the burgers in relation to the pork fat was expressed in the fat content, 4 and 2.78% for GOO and GPF, respectively. CH burgers have significantly higher fat content (13.45%) than GOO and GPF burgers. The replacement of pork backfat with a vegetable oleogel modified the fatty acids profile, since the GOO burgers had the highest MUFA and PUFA and the lipidic quality, defined by the IA and IT indices, was 0.38 and 0.99, respectively. Globally, goat burgers were sensorially harder and presented a more difficult chewiness than CH. The replacement of the pork back fat with oleogel significantly decreased hardness and chewiness.
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Affiliation(s)
- Alfredo Teixeira
- Mountain Research Centre (CIMO), Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Sta Apolónia Apt, 5300-253 Bragança, Portugal; (I.F.); (L.V.); (A.L.); (S.R.)
| | - Iasmin Ferreira
- Mountain Research Centre (CIMO), Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Sta Apolónia Apt, 5300-253 Bragança, Portugal; (I.F.); (L.V.); (A.L.); (S.R.)
| | - Etelvina Pereira
- Escola Superior Agrária, Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal;
| | - Lia Vasconcelos
- Mountain Research Centre (CIMO), Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Sta Apolónia Apt, 5300-253 Bragança, Portugal; (I.F.); (L.V.); (A.L.); (S.R.)
| | - Ana Leite
- Mountain Research Centre (CIMO), Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Sta Apolónia Apt, 5300-253 Bragança, Portugal; (I.F.); (L.V.); (A.L.); (S.R.)
| | - Sandra Rodrigues
- Mountain Research Centre (CIMO), Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Sta Apolónia Apt, 5300-253 Bragança, Portugal; (I.F.); (L.V.); (A.L.); (S.R.)
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Migdał W, Kawęcka A, Sikora J, Migdał Ł. Meat Quality of the Native Carpathian Goat Breed in Comparison with the Saanen Breed. Animals (Basel) 2021; 11:ani11082220. [PMID: 34438678 PMCID: PMC8388397 DOI: 10.3390/ani11082220] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 07/21/2021] [Accepted: 07/25/2021] [Indexed: 11/16/2022] Open
Abstract
Simple Summary The aim of this study was to investigate the influence of male goat kid breeds on the basic chemical, fatty and amino acid composition, colour and sensory evaluation of fresh meat. The meat of the Carpathian kids was characterised by a lower content of protein and cholesterol, and a higher content of fat. Despite the higher collagen content, the meat was characterised by lower shear force, less hardness and chewiness, being a more delicate meat compared to the meat from Saanen goats. The meat of native goats was higher concerning the content of phenylalanine, histidine, proline, alanine and tyrosine, as compared to the meat of the Saanen goats. The fat of Carpathian goat meat was characterised by a higher content of monounsaturated acids and a more favourable (lower) saturation index. Abstract Goats provide valuable products that are appreciated by consumers who are looking for food that is not only tasty but also healthy, and, probably, one of them is goat meat. Breeding of local breeds such as the native Carpathian goat has been gaining importance in recent years, which creates an opportunity for the development of the goat meat market. The aim of this study was to investigate the influence of goat breed on the basic chemical, fatty and amino acid composition, colour and sensory evaluation of meat. The research material consisted of Carpathian goats from the NRIAP experimental plant located in the southern part of Poland, and goats from a farm keeping Saanen goats in south-eastern Poland. Ten male goat kids from each breed were taken to the NRIAP farm. The quality of meat obtained from the leg (m. biceps femoris) of male goat kids about 150 days old at slaughter was analysed. The meat of the Carpathian goat was characterised by a lower content of protein and cholesterol (p < 0.01), and a higher content of fat and general collagen compared to the meat from Saanen goats (p < 0.05). Cholesterol content in goat meat of both breeds was similar and ranged from 55.08 mg/100 g (Carpathian) to 56.79 mg/100 g (Saanen). Despite the higher collagen content, the goat meat of Carpathian breeds was characterised by lower shear force, less hardness (p < 0.05) and chewiness, being a more delicate meat. The fat of Carpathian goat breeds was characterised by a higher content of monounsaturated acids, mainly C 18:1n:9, and a more favourable (lower) saturation index, S/P (p < 0.05). The meat of Carpathian goats was characterised by a higher health-promoting quality compared to the meat from Saanen goats. In the goat meat of both breeds, there were no differences between the total content of exogenous and endogenous amino acids. The essential/nonessential amino acids (EAA/NEAA) ratio in the meat of the analysed breeds was 0.88:0.89. However, the meat of the Carpathian goats was statistically significantly higher concerning the content of phenylalanine, histidine, proline, alanine and tyrosine, as compared to the meat of the Saanen goats. The obtained results confirm the high quality of the meat of the local Carpathian breed in comparison to the Saanen breed.
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Affiliation(s)
- Władysław Migdał
- Department of Animal Product Processing, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland;
| | - Aldona Kawęcka
- Department of Sheep and Goat Breeding, National Research Institute of Animal Production, ul. Krakowska 1, 32-083 Balice, Poland;
- Correspondence:
| | - Jacek Sikora
- Department of Sheep and Goat Breeding, National Research Institute of Animal Production, ul. Krakowska 1, 32-083 Balice, Poland;
| | - Łukasz Migdał
- Department of Genetics, Animal Breeding and Ethology, University of Agriculture in Krakow, al. Mickiewicza 24/28, 30-059 Krakow, Poland;
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Atsbha K, Gebremariam T, Aregawi T. Slaughter performance and meat quality of Begait breed lambs fattened under different diets. Heliyon 2021; 7:e06935. [PMID: 34013082 PMCID: PMC8113829 DOI: 10.1016/j.heliyon.2021.e06935] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 02/05/2021] [Accepted: 04/23/2021] [Indexed: 11/29/2022] Open
Abstract
This study was conducted to evaluate slaughter performance and meat quality of Begait sheep breed reared under different feeding options. Thirty intact fattening lambs (32.81 ± 2.39 kg) were used in randomized completely block design with three dietary treatments in ten replicates for a 90 day feeding trial. Dietary treatments constituted grass hay fed ad libitum to all treatments plus supplemented with mixed diet of 48% wheat bran, 15% molasses, 35% cotton seed cake, 1% salt and 1% limestone (T1); 43% wheat bran, 20% sorghum grain, 35% noug seed cake, 1% salt and 1% limestone (T2) and 47% wheat bran, 16% molasses, 35% sesame seed cake, 1% salt and 1% limestone (T3). At the end of the experimental period, six lambs randomly chosen from each treatment were slaughtered to determine the carcass traits and meat quality. Results showed that most carcass and meat traits were affected by diets. Average daily gain (ADG) was higher (P < 0.001) for T3 (158 g/day) than T2 (120 g/day) and T1 (118 g/day). Hot carcass weight (HCW) was higher (P < 0.001) for T3 (19.50 kg) than T2 (17.43 kg) and T1 (17.20 kg). Meat pH (5.43–5.56) and drip loss (3.03–3.23%) were similar (P > 0.05) among all treatments. Meat from animals in T3 (33.97 L∗) was lighter (P < 0.001) than T2 (30.75 L∗) and T1 (29.43 L∗). Shear force and cooking loss were greater (P < 0.05) for T1 (42.6 N and 26.12%) than T2 (40.4 N and 24.39%) and T3 (40.7 N and 24.18%). No variation was seen in meat moisture, protein and ash contents (P > 0.05) while intramuscular fat was higher in T3 (4.18%) than T2 (3.87%) and T1 (3.79%) (P < 0.01). The study indicated that carcass traits and meat quality could be modulated through dietary manipulation.
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Affiliation(s)
- Kahsu Atsbha
- Humera Agricultural Research Center, Tigray Agricultural Research Institute, P.O.Box: 62, Humera, Ethiopia
- Corresponding author.
| | - Tikabo Gebremariam
- Department of Animal, Rangelands and Wildlife Sciences, Mekelle University, P.O.Box: 231, Mekelle, Ethiopia
| | - Teferi Aregawi
- Tigray Agricultural Research Institute, P.O.Box: 492, Mekelle, Ethiopia
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15
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Effects of palm kernel cake in high-concentrate diets on carcass traits and meat quality of feedlot goats. Livest Sci 2021. [DOI: 10.1016/j.livsci.2021.104456] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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16
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Pisinov B, Ivanović S, Živković D, Vranić D, Stajić S. Profile of volatile compounds in frankfurters from culled goat meat during cold storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15410] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Boris Pisinov
- Department of Food Safety Institute of Veterinary Medicine of Serbia Belgrade Serbia
| | - Snežana Ivanović
- Department of Food Safety Institute of Veterinary Medicine of Serbia Belgrade Serbia
| | - Dušan Živković
- Faculty of Agriculture, Department of Animal Source Food Technology University of Belgrade Belgrade Serbia
| | - Danijela Vranić
- Department of Chemical and Physical‐Chemical Research Institute of Meat Hygiene and Technology Belgrade Serbia
| | - Slaviša Stajić
- Faculty of Agriculture, Department of Animal Source Food Technology University of Belgrade Belgrade Serbia
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El Otmani S, Chebli Y, Hornick JL, Cabaraux JF, Chentouf M. Growth performance, carcass characteristics and meat quality of male goat kids supplemented by alternative feed resources: Olive cake and cactus cladodes. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2020.114746] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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18
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Fish KD, Rubio NR, Stout AJ, Yuen JSK, Kaplan DL. Prospects and challenges for cell-cultured fat as a novel food ingredient. Trends Food Sci Technol 2020; 98:53-67. [PMID: 32123465 PMCID: PMC7051019 DOI: 10.1016/j.tifs.2020.02.005] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
BACKGROUND In vitro meat production has been proposed as a solution to environmental and animal welfare issues associated with animal agriculture. While most academic work on cell-cultured meat has focused on innovations for scalable muscle tissue culture, fat production is an important and often neglected component of this technology. Developing suitable biomanufacturing strategies for adipose tissue from agriculturally relevant animal species may be particularly beneficial due to the potential use of cell-cultured fat as a novel food ingredient. SCOPE AND APPROACH Here we review the relevant studies from areas of meat science, cell biology, tissue engineering, and bioprocess engineering to provide a foundation for the development of in vitro fat production systems. We provide an overview of adipose tissue biology and functionality with respect to meat products, then explore cell lines, bioreactors, and tissue engineering strategies of potential utility for in vitro adipose tissue production for food. Regulation and consumer acceptance are also discussed. KEY FINDINGS AND CONCLUSIONS Existing strategies and paradigms are insufficient to meet the full set of unique needs for a cell-cultured fat manufacturing platform, as tradeoffs are often present between simplicity, scalability, stability, and projected cost. Identification and validation of appropriate cell lines, bioprocess strategies, and tissue engineering techniques must therefore be an iterative process as a deeper understanding of the needs and opportunities for cell-cultured fat develops.
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Affiliation(s)
- Kyle D Fish
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St., Medford, MA 02155, United States
| | - Natalie R Rubio
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St., Medford, MA 02155, United States
| | - Andrew J Stout
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St., Medford, MA 02155, United States
| | - John S K Yuen
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St., Medford, MA 02155, United States
| | - David L Kaplan
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St., Medford, MA 02155, United States
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Wang Q, Wang Y, Hussain T, Dai C, Li J, Huang P, Li Y, Ding X, Huang J, Ji F, Zhou H, Yang H. Effects of dietary energy level on growth performance, blood parameters and meat quality in fattening male Hu lambs. J Anim Physiol Anim Nutr (Berl) 2020; 104:418-430. [PMID: 31919911 DOI: 10.1111/jpn.13278] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 11/15/2019] [Accepted: 11/18/2019] [Indexed: 12/25/2022]
Abstract
This experiment was conducted to investigate the effects of different dietary energy levels on growth performance, slaughter traits, meat quality and blood biochemical parameters in fattening male Hu lambs. Sixty lambs were fed five iso-protein diets which contained different levels of metabolizable energy in a completely randomized design for 70 days. At the end of study, fifteen lambs were harvested for further study. With the increase in dietary energy level, the daily weight gain and dry matter intake extremely increased (p < .001), and feed conversion ratio decreased significantly (p < .01). The live weight before slaughter (LWBS) and carcass weight had a significant increase (p < .05), non-carcass fat ratio and routine indexes of meat quality had no significant difference. Almost no effect was observed for the amino acid profile except for glycine concentration decreased (p < .05) in longissimus dorsi (LD) muscle. The concentrations of C17:0, C18:3n-3 and n-3 PUFA (p < .01) significantly decreased with the increasing dietary energy levels, and the ratio of ∑n-6/∑n-3 (p < .01) increased, whereas the concentrations of C18:1n-9t (p < .05) decreased in LD muscle and C18:1 (p < .01) increased in biceps femoris (BF) muscle. There were no obviously differences for diameter, area and density of muscle fibres. The relative expression of MyHC-IIa and MyHC-IIx decreased significantly (p < .05) in BF muscle, and the relative expression of MyHC-IIa displayed an obviously decreasing trend (p < .10) in LD muscle. These results suggest that increasing the dietary energy level can improve the growth performance and slaughter traits, and influence meat quality and fatty acid profiles in different muscle tissues of fattening male Hu lambs. These results provide a theoretical basis for developing Hu sheep nutritional standards and designing feed formulations.
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Affiliation(s)
- Qiye Wang
- Hunan International Joint Laboratory of Animal Intestinal Ecology and Health, Laboratory of Animal Nutrition and Human Health, College of Life Sciences, Hunan Normal University, Changsha, China
- Academician Workstation of Hubei Zhiqinghe Agriculture and Animal Husbandry Co., Ltd., Yichang, China
| | - Yancan Wang
- Hunan International Joint Laboratory of Animal Intestinal Ecology and Health, Laboratory of Animal Nutrition and Human Health, College of Life Sciences, Hunan Normal University, Changsha, China
| | - Tarique Hussain
- Animal Sciences Division, Nuclear Institute for Agriculture and Biology (NIAB), Faisalabad, Pakistan
| | - Chunpeng Dai
- Academician Workstation of Hubei Zhiqinghe Agriculture and Animal Husbandry Co., Ltd., Yichang, China
| | - Jianzhong Li
- Hunan International Joint Laboratory of Animal Intestinal Ecology and Health, Laboratory of Animal Nutrition and Human Health, College of Life Sciences, Hunan Normal University, Changsha, China
| | - Pengfei Huang
- Hunan International Joint Laboratory of Animal Intestinal Ecology and Health, Laboratory of Animal Nutrition and Human Health, College of Life Sciences, Hunan Normal University, Changsha, China
| | - Yali Li
- Hunan International Joint Laboratory of Animal Intestinal Ecology and Health, Laboratory of Animal Nutrition and Human Health, College of Life Sciences, Hunan Normal University, Changsha, China
| | - Xueqin Ding
- Hunan International Joint Laboratory of Animal Intestinal Ecology and Health, Laboratory of Animal Nutrition and Human Health, College of Life Sciences, Hunan Normal University, Changsha, China
| | - Jing Huang
- Hunan International Joint Laboratory of Animal Intestinal Ecology and Health, Laboratory of Animal Nutrition and Human Health, College of Life Sciences, Hunan Normal University, Changsha, China
| | - Fengjie Ji
- Academician Workstation of Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
| | - Hanlin Zhou
- Academician Workstation of Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
| | - Huansheng Yang
- Hunan International Joint Laboratory of Animal Intestinal Ecology and Health, Laboratory of Animal Nutrition and Human Health, College of Life Sciences, Hunan Normal University, Changsha, China
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20
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Wen Y, Liu H, Liu K, Cao H, Mao H, Dong X, Yin Z. Analysis of the physical meat quality in partridge (Alectoris chukar) and its relationship with intramuscular fat. Poult Sci 2020; 99:1225-1231. [PMID: 32036971 PMCID: PMC7587618 DOI: 10.1016/j.psj.2019.09.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 09/30/2019] [Accepted: 09/30/2019] [Indexed: 11/15/2022] Open
Abstract
This study was undertaken to assess the effect of various levels of intramuscular fat (IMF: <0.5%, 0.5-0.99%, 1.0-1.49%, 1.5-1.99%, 2.0-2.49%, and >2.5%) on the physical meat quality of partridge. Physical characteristics such as moisture, pH, shear force, water-holding capacity (WHC), and color, along with IMF, were measured on 414 partridges (pectoral muscle). In this study, partridge meat was described as a kind of tender and moderately juicy meat with a nice color. Additionally, tenderness was significantly different between IMF < 0.5% and IMF > 0.5% levels (P < 0.01). IMF >0.5% also obtained higher value of WHC than IMF <0.5% although the difference was statistically nonsignificant. IMF levels did not affect pH or color. The results showed that IMF content was not significantly correlated with physical meat quality. However, in terms of eating experience, the minimum IMF level for better meat quality for consumer was 0.5%. Pearson correlation coefficients indicated that IMF content had significant negative correlations with moisture content but not with pH (r = -0.066), shear force (r = -0.072), WHC (r = 0.085), or color (L*(r = -0.049), a*(r = -0.028) and b*(r = 0.045)). Besides, meat pH had significant negative correlations with WHC (r = -0.036; P < 0.01) and lightness (L*) (r = -0.292; P < 0.01). Consequently, we consider pH to be one of the most important factors in evaluating meat quality of partridge.
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Affiliation(s)
- Yaya Wen
- College of Animal Science, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Honghua Liu
- College of Animal Science, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Ke Liu
- College of Animal Science, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Haiyue Cao
- College of Animal Science, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Haiguang Mao
- College of Animal Science, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Xinyang Dong
- College of Animal Science, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Zhaozheng Yin
- College of Animal Science, Zhejiang University, Zijingang Campus, Hangzhou 310058, China.
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Obeidat MD, Obeidat BS, Nusairat B, Al-Shareef R. Fattening performance and carcass traits of Baladi and Shami-Baladi kids. Vet World 2020; 13:21-25. [PMID: 32158146 PMCID: PMC7020123 DOI: 10.14202/vetworld.2020.21-25] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2019] [Accepted: 11/25/2019] [Indexed: 11/18/2022] Open
Abstract
Background and Aim: Goat is considered very important ruminant animals that are raised in Jordan; however, the production of the local breeds is low to moderate, and thus, some genetic improvement programs could have a positive effect on the performance of the local breeds. The objective of this study was to investigate the effect of crossing Baladi (BB) goat with Shami. Materials and Methods: A total of 30 newly weaned goat kids (15 BB and 15Shami-Baladi [SB] kids) were evaluated for growth performance and carcass traits. The trial lasted for 77 days (7 days for adaptation and 70 days for data collection). Feed intake was measured on a daily basis; body weight of kids was measured at the beginning of the study and biweekly thereafter. At the end of the trial, kids were slaughtered to examine carcass traits. Results: Dry matter intake, initial weight, final weight, and average daily gain (ADG) were not affected by kid’s breed type. In addition, breed type of kids showed no significant effect on feed efficiency (feed:gain). Hot and cold carcass weight and dressing percentage were also not affected by kid’s breed type. Kid breed type had no significant effect on shoulder, rack, and legs percentages. However, SB kids had a higher loin cut percentage compared to BB kids. In addition, Musculus longissimus depth was higher for SB kids. Conclusion: Results of this study indicate that crossing SB goat breeds did not have a significant effect on either growth performance or carcass traits. Further studies using reciprocal cross may reveal different results.
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Affiliation(s)
- Mohammad D. Obeidat
- Department of Animal Production, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Belal S. Obeidat
- Department of Animal Production, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Basheer Nusairat
- Department of Animal Production, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Rolan Al-Shareef
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan
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Use of bean meal (Phaseolus vulgaris L.) in goat rations for meat production. Trop Anim Health Prod 2019; 51:2465-2471. [PMID: 31197720 DOI: 10.1007/s11250-019-01965-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2018] [Accepted: 06/04/2019] [Indexed: 10/26/2022]
Abstract
Bean meal (Phaseolus vulgaris L.) may be a viable alternative in ruminant feeding, mainly as a source of protein due to its high crude protein content. The aim of this study was to evaluate the effect of substitution of cottonseed cake (Gossypium hirsutum) with different levels of bean meal in goat feedlot rations on dry matter intake, digestibility, feeding behavior, performance, carcass characteristics, and hematological parameters. Twenty castrated male Repartida goats with an average initial weight of 14.7 ± 2.0 kg were allocated in a randomized block design with four treatments. The initial body weight was used to define the blocks. The treatments were different substitution levels of cottonseed cake by bean meal (0, 27.75, 64.63, and 100%) in the concentrate on a dry matter basis. The diets had a roughage:concentrate ratio of 50:50. Chopped elephant grass (Pennisetum purpureum) was used as roughage, while the concentrate was composed of ground corn, mineral mix, and different levels of bean meal and cottonseed cake. There were no treatment effects on dry matter intake, feed conversion, slaughter weight, carcass weight and yield, non-carcass component yield, and hematological parameters (P > 0.05). However, for both dry matter digestibility (P = 0.001) and daily weight gain (P < 0.001), there was a negative quadratic relationship between cottonseed cake and bean meal content in the diet. Bean meal can be used in goat diets to replace cottonseed cake as the only source of protein concentrate, since it did not affect the main performance characteristics.
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Coelho TLS, Braga FMS, Silva NMC, Dantas C, Lopes Júnior CA, de Sousa SAA, Vieira EC. Optimization of the protein extraction method of goat meat using factorial design and response surface methodology. Food Chem 2019; 281:63-70. [DOI: 10.1016/j.foodchem.2018.12.055] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Revised: 11/06/2018] [Accepted: 12/09/2018] [Indexed: 02/05/2023]
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Li D, Li F, Jiang K, Zhang M, Han R, Jiang R, Li Z, Tian Y, Yan F, Kang X, Sun G. Integrative analysis of long noncoding RNA and mRNA reveals candidate lncRNAs responsible for meat quality at different physiological stages in Gushi chicken. PLoS One 2019; 14:e0215006. [PMID: 30964907 PMCID: PMC6456248 DOI: 10.1371/journal.pone.0215006] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2018] [Accepted: 03/25/2019] [Indexed: 12/14/2022] Open
Abstract
Long noncoding RNAs (lncRNAs) play important roles in transcriptional and posttranscriptional regulation. However, the effects of lncRNAs on the meat quality of chicken hasn’t been elucidated clearly yet. Gushi chickens are popular in China because of their superior meat quality, particularly the tender flesh, and unique flavor. Gushi chickens are popular in China because of their superior meat quality, delicate flesh, and unique flavor. We performed RNA-Seq analysis of breast muscle from Gushi chicken at two physiological stages, including juvenile (G20W) and laying (G55W). In total, 186 lncRNAs and 881 mRNAs were differentially expressed between G20W and G55W (fold change ≥ 2.0, P < 0.05). Among them, 131 lncRNAs presented upregulated and 55 were downregulated. We identified the cis and trans target genes of the differentially expressed lncRNAs, and constructed lncRNA-mRNA interaction networks. The results showed that differentially expressed mRNAs and lncRNAs were mainly involved in ECM-receptor interaction, glycerophospholipid metabolism, ubiquitin-mediated proteolysis, and the biosynthesis of amino acids. In summary, our study utilized RNA-seq analysis to predict the functions of lncRNA on chicken meat quality. Furthermore, comprehensive analysis identified lncRNAs and their target genes, which may contribute to a better understanding of the molecular mechanisms underlying in poultry meat quality and provide a theoretical basis for further research.
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Affiliation(s)
- Donghua Li
- College of Animal Science and Veterinary Medicine, Henan Agricultural University, Zhengzhou, China
| | - Fang Li
- College of Animal Science and Veterinary Medicine, Henan Agricultural University, Zhengzhou, China
| | - Keren Jiang
- College of Animal Science and Veterinary Medicine, Henan Agricultural University, Zhengzhou, China
| | - Meng Zhang
- College of Animal Science and Veterinary Medicine, Henan Agricultural University, Zhengzhou, China
| | - Ruili Han
- College of Animal Science and Veterinary Medicine, Henan Agricultural University, Zhengzhou, China
- Henan Innovative Engineering Research Center of Poultry Germplasm Resource, Zhengzhou, China
| | - Ruirui Jiang
- College of Animal Science and Veterinary Medicine, Henan Agricultural University, Zhengzhou, China
- Henan Innovative Engineering Research Center of Poultry Germplasm Resource, Zhengzhou, China
| | - Zhuanjian Li
- College of Animal Science and Veterinary Medicine, Henan Agricultural University, Zhengzhou, China
- Henan Innovative Engineering Research Center of Poultry Germplasm Resource, Zhengzhou, China
| | - Yadong Tian
- College of Animal Science and Veterinary Medicine, Henan Agricultural University, Zhengzhou, China
- Henan Innovative Engineering Research Center of Poultry Germplasm Resource, Zhengzhou, China
| | - Fengbin Yan
- College of Animal Science and Veterinary Medicine, Henan Agricultural University, Zhengzhou, China
- Henan Innovative Engineering Research Center of Poultry Germplasm Resource, Zhengzhou, China
| | - Xiangtao Kang
- College of Animal Science and Veterinary Medicine, Henan Agricultural University, Zhengzhou, China
- Henan Innovative Engineering Research Center of Poultry Germplasm Resource, Zhengzhou, China
- * E-mail: (GRS); (XTK)
| | - Guirong Sun
- College of Animal Science and Veterinary Medicine, Henan Agricultural University, Zhengzhou, China
- Henan Innovative Engineering Research Center of Poultry Germplasm Resource, Zhengzhou, China
- * E-mail: (GRS); (XTK)
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Tahuk PK, Bira GF. Carcass and meat characteristics of male Kacang goat fattened by complete silage. Vet World 2019; 13:706-715. [PMID: 32546915 PMCID: PMC7245717 DOI: 10.14202/vetworld.2020.706-715] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Accepted: 03/04/2020] [Indexed: 12/03/2022] Open
Abstract
Aim: The aim of the study was to determine the carcass and meat characteristics of male Kacang goat fattened by complete silage made from natural grass, Sorghum bicolor (L.) Moench and Pennisetum purpureum. Materials and Methods: This study examined 12 young male Kacang goats aged 10-12 months with an initial body weight of 10-12 kg. The livestock was divided into three groups randomly to receive feed treatments. The three treatments of this study included T1: Complete silage made from natural grass; T2: Complete silage made from S. bicolor (L.) Moench, and T3: Complete silage made from P. purpureum. Data were analyzed according to the analysis of variance procedure. Results: The carcass percentage of livestock T2 and T3 treatment was relatively similar but higher (p<0.05) than the T1 group. The non-carcass percentage of T2 and T3 was relatively the same but lower than T1. The water content of T1 treatment was higher (p<0.05) than T3, but relatively the same as T2 treatment. The collagen content of T2 and T3 was relatively the same but lower (p<0.05) than T1; likewise, the cholesterol of T2 and T3 treatments was relatively similar but higher than T1 treatment. The variables of slaughter and carcass weight, and non-carcass weight, meat protein content, acidity, cooking losses, water holding capacity, and tenderness were not significantly different between groups of animals. Conclusion: The use of S. bicolor (L.) Moench and P. purpureum as a basic forage in making complete silage has been shown to increase carcass percentage, the content (%) of fat, collagen, and cholesterol. Otherwise, the treatments have no effect on the content of pH, tenderness (kg/cm2), cooking loss (%), and water holding capacity (%) of male Kacang goat fattened. Therefore, S. bicolor (L.) Moench and P. purpureum plants have great potential to be developed by farmers/ranchers as feed for goats.
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Affiliation(s)
- Paulus Klau Tahuk
- Department of Animal Science, Faculty of Agriculture, Universitas Timor, Kefamenanu, North Central Timor, East Nusa Tenggara, Indonesia
| | - Gerson F Bira
- Department of Animal Science, Faculty of Agriculture, Universitas Timor, Kefamenanu, North Central Timor, East Nusa Tenggara, Indonesia
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Chikwanha OC, Muchenje V, Nolte JE, Dugan MER, Mapiye C. Grape pomace (Vitis vinifera L. cv. Pinotage) supplementation in lamb diets: Effects on growth performance, carcass and meat quality. Meat Sci 2018; 147:6-12. [PMID: 30172086 DOI: 10.1016/j.meatsci.2018.08.017] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2018] [Revised: 08/23/2018] [Accepted: 08/24/2018] [Indexed: 02/07/2023]
Abstract
This study investigated the effects of feeding graded levels of sun-dried red grape pomace (GP; 0, 5, 10, 15 and 20%) on growth, carcass and meat physico-chemical quality attributes of Dohne Merino lambs for 42 days. Dry matter intake increased quadratically with a critical value (i.e., optimum inclusion level) of 11.3% GP (P ≤ 0.05). Diet exhibited similar quadratic responses for average daily gain, live, hot and cold carcass weights with optimum inclusion levels at 9.6, 9.7, 12, 2 and 12.1, respectively (P ≤ 0.05). Overall, meat quality traits were not negatively affected by GP inclusion (P > .05). Gross profit was influenced by diet, with an optimum inclusion level at 12.2% (quadratic; P ≤ 0.05). Overall, inclusion of 12.2% GP in lamb finishing diets at the expense of oat bran and wheat bran middlings improved lamb productivity, without compromising meat quality.
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Affiliation(s)
- Obert C Chikwanha
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Voster Muchenje
- Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, P. Bag X1314, Alice 5700, South Africa
| | | | - Michael E R Dugan
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada
| | - Cletos Mapiye
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
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Comparative assessment of heat stress induced changes in carcass traits, plasma leptin profile and skeletal muscle myostatin and HSP70 gene expression patterns between indigenous Osmanabadi and Salem Black goat breeds. Meat Sci 2018; 141:66-80. [PMID: 29609073 DOI: 10.1016/j.meatsci.2018.03.015] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2017] [Revised: 03/19/2018] [Accepted: 03/21/2018] [Indexed: 11/20/2022]
Abstract
The primary objective of the study was to compare the impact of heat stress on meat production characteristics of Osmanabadi and Salem Black breed goats based on changes in carcass characteristics, meat quality attributes, plasma leptin concentration, skeletal muscle myostatin and heat shock protein 70 (HSP70) gene expression patterns. The goats were randomly distributed into four groups: OSC (n = 6; Osmanabadi Control), OSHS (n = 6; Osmanabadi Heat Stress), SBC (n = 6; Salem Black Control) and SBHS (n = 6; Salem Black Heat Stress). The animals were slaughtered at the end of the study and their meat characteristics were assessed. This study established the impact of heat stress on a wide variety of carcass and meat quality characteristics in OS and SB goat breeds. The results from the study also provided some crucial evidence for a better resilience capacity of Salem Black breed as compared to Osmanabadi goats in maintaining the meat production during heat stress. The study also established plasma leptin and HSP70 genes to be the ideal biomarkers to reflect the impact of heat stress on meat characteristics in indigenous goats.
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Song SZ, Wu JP, Zhao SG, Casper DP, He B, Liu T, Lang X, Gong XY, Liu LS. The effect of energy restriction on fatty acid profiles of longissimus dorsi and tissue adipose depots in sheep1. J Anim Sci 2017. [DOI: 10.2527/jas.2016.1235] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023] Open
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de Araújo TLAC, Pereira ES, Mizubuti IY, Campos ACN, Pereira MWF, Heinzen EL, Magalhães HCR, Bezerra LR, da Silva LP, Oliveira RL. Effects of quantitative feed restriction and sex on carcass traits, meat quality and meat lipid profile of Morada Nova lambs. J Anim Sci Biotechnol 2017; 8:46. [PMID: 28540041 PMCID: PMC5441044 DOI: 10.1186/s40104-017-0175-3] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2016] [Accepted: 04/20/2017] [Indexed: 01/07/2023] Open
Abstract
BACKGROUND An experiment was conducted to evaluate the effects of feed restriction (FR) and sex on the quantitative and qualitative carcass traits of Morada Nova lambs. Thirty-five animals with an initial body weight of 14.5 ± 0.89 kg and age of 120 d were used in a completely randomized study with a 3 × 3 factorial scheme consisting of three sexes (11 entire males, 12 castrated males and 12 females) and three levels of feeding (ad libitum - AL and 30% and 60% FR). RESULTS Entire males presented greater hot and cold carcass weights (P < 0.05), followed by castrated males and females. However, the hot carcass yield was higher for females and castrated males than for entire males. Luminosity values were influenced (P < 0.05) by sex, with entire males presenting higher values than castrated males and females. Females showed higher (P < 0.05) concentrations of linoleic acid and arachidonic acid in the meat of the longissimus thoracis muscle. The meat of animals submitted to AL intake and 30% FR showed similar (P > 0.05) concentrations, and the concentrations of palmitic acid, palmitoleic acid, stearic acid, oleic acid and conjugated linoleic acid were higher (P < 0.05) than those of animals with 60% FR. The meat of females had a higher ω6/ω3 ratio and lower h/H ratio, and females had greater levels of feeding. The meat of animals on the 60% FR diet had a greater ω6/ω3 ratio, lower h/H ratio and lower concentration of desirable fatty acids in addition to a greater atherogenicity index (AI) and thrombogenicity index (TI). CONCLUSION Lambs of different sexes had carcasses with different quantitative traits without total influence on the chemical and physical meat characteristics. The lipid profile of the meat was less favorable to consumer health when the animals were female or submitted to 60% feed restriction.
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Affiliation(s)
| | - Elzânia S. Pereira
- Department of Animal Science, Federal University of Ceara, Fortaleza, 60356001 Ceara Brazil
| | - Ivone Y. Mizubuti
- Department of Animal Science, State University of Londrina, Londrina, 86051990 Paraná Brazil
| | - Ana C. N. Campos
- Department of Animal Science, Federal University of Ceara, Fortaleza, 60356001 Ceara Brazil
| | - Marília W. F. Pereira
- Department of Animal Science, Federal University of Ceara, Fortaleza, 60356001 Ceara Brazil
| | - Eduardo L. Heinzen
- Department of Animal Science, Federal University of Ceara, Fortaleza, 60356001 Ceara Brazil
| | - Hilton C. R. Magalhães
- Laboratory of Sensory Analysis, Agency for Agricultural Research (EMBRAPA - Tropical Agroindustry), Fortaleza, 60511110 Ceará Brazil
| | - Leilson R. Bezerra
- Department of Animal Science, Campus Professora Cinobelina Elvas, Federal University of Piauí, Bom Jesus, 64900000 Piaui Brazil
| | - Luciano P da Silva
- Department of Animal Science, Federal University of Ceara, Fortaleza, 60356001 Ceara Brazil
| | - Ronaldo L. Oliveira
- Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State 40.170-110 Brazil
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Genome-wide DNA methylation profiles reveal novel candidate genes associated with meat quality at different age stages in hens. Sci Rep 2017; 7:45564. [PMID: 28378745 PMCID: PMC5381223 DOI: 10.1038/srep45564] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2016] [Accepted: 02/27/2017] [Indexed: 01/18/2023] Open
Abstract
Poultry meat quality is associated with breed, age, tissue and other factors. Many previous studies have focused on distinct breeds; however, little is known regarding the epigenetic regulatory mechanisms in different age stages, such as DNA methylation. Here, we compared the global DNA methylation profiles between juvenile (20 weeks old) and later laying-period (55 weeks old) hens and identified candidate genes related to the development and meat quality of breast muscle using whole-genome bisulfite sequencing. The results showed that the later laying-period hens, which had a higher intramuscular fat (IMF) deposition capacity and water holding capacity (WHC) and less tenderness, exhibited higher global DNA methylation levels than the juvenile hens. A total of 2,714 differentially methylated regions were identified in the present study, which corresponded to 378 differentially methylated genes, mainly affecting muscle development, lipid metabolism, and the ageing process. Hypermethylation of the promoters of the genes ABCA1, COL6A1 and GSTT1L and the resulting transcriptional down-regulation in the later laying-period hens may be the reason for the significant difference in the meat quality between the juvenile and later laying-period hens. These findings contribute to a better understanding of epigenetic regulation in the skeletal muscle development and meat quality of chicken.
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Oliveira RL, Palmieri AD, Carvalho ST, Leão AG, de Abreu CL, Ribeiro CVDM, Pereira ES, de Carvalho GGP, Bezerra LR. Commercial cuts and chemical and sensory attributes of meat from crossbred Boer goats fed sunflower cake-based diets. Anim Sci J 2014; 86:557-62. [DOI: 10.1111/asj.12325] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2014] [Accepted: 08/04/2014] [Indexed: 11/27/2022]
Affiliation(s)
- Ronaldo Lopes Oliveira
- School of Veterinary Medicine and Animal Science; Federal University of Bahia; Salvador city Bahia state Brazil
| | - Adriana Dantas Palmieri
- School of Veterinary Medicine and Animal Science; Federal University of Bahia; Salvador city Bahia state Brazil
| | - Silvana Teixeira Carvalho
- School of Veterinary Medicine and Animal Science; Federal University of Bahia; Salvador city Bahia state Brazil
| | - André Gustavo Leão
- Animal Science Department; Federal University of Mato Grosso; Rondonópolis city Mato Grosso state Brazil
| | - Claudilene Lima de Abreu
- School of Veterinary Medicine and Animal Science; Federal University of Bahia; Salvador city Bahia state Brazil
| | | | - Elzania Sales Pereira
- Animal Science Department; Federal University of Ceará; Fortaleza city Ceará state Brazil
| | | | - Leilson Rocha Bezerra
- Campus Professora Cinobelina Elvas; Federal University of Piauí; Bom Jesus city Piauí state Brazil
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