Slaughter value and meat quality of suckler calves: A review

Geographical region traceability of wild topmouth culter (Culter alburnus) from Xingkai Lake based on muscle quality and aroma profiles

The wild topmouth culter (Culter alburnus) from Xingkai Lake (XKL) is highly regarded for its delicious taste and unique flavor. In this study, based on muscle quality and aroma analysis, we first differentiated the XKL population from three wild populations in Heilongjiang Province and one artificially cultured population (from Xingkai Lake). Compared with the other populations, the XKL population has a significantly higher crude protein content, essential amino acid content, delicious amino acid content, and n-3/n-6 PUFA ratio. Additionally, it exhibits superior hardness, elasticity, chewiness, recoverability, and viscosity. E-nose detection analysis revealed that W1S, W2S, and W3S were the potential sensors contributing the most to the differences among the five populations. HS-SPME-GC-MS and multivariate regression analysis showed that 21 volatile flavor compounds were identified as key markers for geographical identification of the Xingkai Lake region. These findings will provide guidance for the geographical traceability and identification of the XKL population.

Profiling and functional analysis of circular RNAs in yaks intramuscular fat

Circular RNAs (circRNAs) are a new class of endogenous RNA regulating gene expression. However, the regulatory mechanisms of lipid metabolism in yaks involved in circRNAs remain poorly understood. The IMF plays a crucial role in the quality of yak meat, to greatly improve the meat quality. In this study, the fatty acid profiles of yak IMF were determined and circRNAs were sequenced. The results showed that the total of polyunsaturated fatty acid (PUFA) content of adult yak muscle was significantly higher than that in yak calves (p < 0.05). A total of 29,021 circRNAs were identified in IMF tissue, notably, 99 differentially expressed (DE) circRNAs were identified, to be associated with fat deposition, the most significant of which were circ_12686, circ_6918, circ_3582, ci_106 and ci_123 (A circRNA composed of exons is labelled 'circRNA' and a circRNA composed of introns is labelled 'ciRNA'). KEGG pathway enrichment analysis showed that the differential circRNAs were enriched in four pathways associated with fat deposition (e.g., the peroxisome proliferator-activated receptor signalling, fatty acid degradation, sphingolipid metabolism and sphingolipid signalling pathways). We also constructed co-expression networks of DE circRNA-miRNA using high-throughput sequencing in IMF deposition, from which revealed that ci_106 target binding of bta-miR-130b, bta-miR-148a, bta-miR-15a, bta-miR-34a, bta-miR-130a, bta-miR-17-5p and ci_123 target binding of bta-miR-150 were involved in adipogenesis. The study revealed the role of the circRNAs in the IMF deposition in yak and its influence on meat quality the findings demonstrated the circRNA differences in the development of IMF with the increase of age, thus providing a theoretical basis for further research on the molecular mechanism of IMF deposition in yaks.

Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributes

Understanding the impact that combined action of marination and oven grill processes would have on such meat products as beef entrecôte is crucial from both consumer appeal and product development standpoints. Therefore, different marinated oven-grilled beef entrecôte meat specifically evaluating resultant physicochemical and organoleptic attributes were studied. The beef entrecôte meat was provided by a reputable local bovine farm/slaughter at Wroclaw, Poland. Physicochemical attributes involved antioxidant (2,2'-azinobis(3-ethylbenzothiaziline-6-sulfonate) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP)), (pH, thiobarbituric acid reactive substance (TBARS), cooking weight loss, L*a*b* color, and textural cutting force). Organoleptic attributes involved sensory (flavour, appearance, tenderness, taste) and texture (hardness, chewiness, gumminess, graininess, and greasiness) aspects. Different marination variants involved constituent 0.5%, 1%, and 1.5% quantities of cranberry pomace (CP), grape pomace (GP), and Baikal skullcap (BS), subsequently incorporated either African spice (AS) or industrial marinade/pickle (IM). Results showed pH, ABTS, DPPH, FRAP, TBARS, L*a*b* color, cooking weight loss, and textural cutting force, sensory and textural profile with varying range values. Concentration increases of either CP, GP, and or BS may not always go along with ABTS, DPPH, and FRAP values, given the observed decreasing or increasing fluctuations. As oven-grilling either increased or decreased the TBARS values alongside some color and textural cutting force trends, pH variations by difference seemed more apparent at samples involving GP, before CP, and then BS. The organoleptic attributes obtained differences and resemblances from both sensory and textural profile standpoints. Overall, oven-grilling promises to moderate both physicochemical and organoleptic range values of different marinated beef entrecôte meat samples in this study.

Transportation of Cattle and Pigs between EU Member States 2014-2018 - Can Data from TRACES be used to Create Overview and Inform about Potential Welfare Consequences?

Animal transport is debated due to welfare concerns. In this paper, data from 2014-2018 on animal transportation between EU member states (MS) (for slaughter, breeding, and production), are evaluated to create basis for discussion of TRACES database as tool to inform about pig and cattle welfare. Approximately 33million pigs were transported between EU MS peryear with considerable changes within categories.The majority of pigs was transported for production (57 to 73%), transportation for slaughter constituted 29% (34 to 25%), and the remaining (2-9%) were transported for breeding. Approximately 4 million cattle was transported peryear. The majority was transported for production (62 to 71%), 15-16% for slaughter, and the rest for breeding (23 to 14%). For each species and purpose category, 10 MS transporting the highest numbers are presented, suggesting acomplex underlying pattern with potential animal welfare consequences. Based on adiscussion of selected examples, however, we suggest that usefulness of TRACES as basis of an informed animal welfare evaluation would improve by including data from relevant animal types in addition to purpose categories.

Effect of heat treatments on the physicochemical and sensory properties of the longissimus thoracis muscle in unweaned Limousin calves

The aim of the study was to assess the effect of methods of heat treatment on selected quality parameters of longissimus thoracis muscle of Limousin calves, subjected to grilling, steaming, and sous vide cooking. The type of heat treatment did not significantly affect shear force or water activity. Cooking loss in the grilled and steamed meat was significantly higher than in the sous vide. While the content of vitamin E was significantly lower in the cooked meat, it was retained to the greatest degree in the grilled meat and least in the steamed meat. The TBARS index significantly increased during all cooking methods with the highest level in steamed meat. The sensory analysis revealed a preference for the sous vide and grilled meat, while the steamed meat received the lowest scores. Although veal is commonly assumed to be highly nutritious and palatable, its quality can be significantly influenced by the type of heat treatment.

Dietary Energy Levels Affect Carbohydrate Metabolism-Related Bacteria and Improve Meat Quality in the Longissimus Thoracis Muscle of Yak (Bos grunniens)

The effects of different dietary energy levels on the ruminal bacterial population, selected meat quality indices, and their relationship in yak longissimus thoracis (LT) muscle were assessed in this study. A total of 15 castrated yaks were randomly assigned to three groups with low- (NEg: 5.5 MJ/Kg, LE), medium- (NEg: 6.2 MJ/Kg, ME), and high- (NEg: 6.9 MJ/Kg, HE) dietary energy levels and occurred in the cold season (March to May). All yaks from each treatment group were humanely slaughtered and sampled on the day of completion of their feeding treatment. The results showed that the water content and crude fat levels of the LT muscle were markedly elevated in the HE group (P < 0.05), while the shear force was drastically reduced (P = 0.001). Methionine, aspartic acid, and glycine levels in the LT muscle were higher in the LE group compared with the ME and HE groups (P < 0.05). The glutamic acid level in the ME group was greater in comparison to the LE and HE groups (P < 0.05), while the histidine level in the ME group was higher than that in the HE group (P < 0.05). Additionally, the HE diet significantly elevated (P < 0.05) the abundance of carbohydrate metabolism-associated bacteria including Prevotella_1, Lachnospiraceae_NK4A136_group, U29_B03, Ruminiclostridium_6, and Ruminococcaceae_UCG_013 in the rumen. The results of the Spearman's rank correlation analysis showed that the abundance of uncultured_bacterium_f_vadinBE97 and uncultured_bacterium_f_Lachnospiraceae showed a significant influence on the indicator of IMF and SF. In conclusion, a high dietary energy level improved the meat quality in the LT muscle of yak mainly by increasing the relative abundance of ruminal amylolytic bacteria to provide substrates for fatty acid synthesis.

Prediction of the Hind-Leg Muscles Weight of Yearling Dairy-Beef Steers Using Carcass Weight, Wither Height and Ultrasound Carcass Measurements

Simple Summary

Carcass classification and grading systems are typically inadequate for young cattle processed for beef production. Conformation of the hindquarter region of cattle has been used to classify and grade the whole carcass from older beef cattle. This study was initiated with the objective of providing a carcass classification and grading system based on hind-leg muscles weight. Prediction equations for the indirect prediction of saleable meat yield using hind-leg muscles weight from young dairy-origin steers were developed, and could be used for their carcass classification and grading. These equations avoid the need to isolate and track boneless subprimal cuts to establish the saleable meat yield of individual animals.

Abstract

Prediction equations have been widely utilized for carcass classification and grading systems in older beef cattle. However, the equations are mostly relevant for common beef breeds and 18 to 24 month old animals; there are no equations suitable for yearling, dairy-origin cattle. Therefore, this study developed prediction models using 60 dairy-origin, 8 to 12 month old steers to indicate saleable meat yield from hind-legs, which would assist with carcass classification and grading. Fat depth over the rump, rib fat depth, and eye muscle area between the 12th and 13th ribs were measured using ultrasound, and wither height was recorded one week prior to slaughter. The muscles from the hind-leg were retrieved 24 h after slaughter. Prediction equations were modeled for the hind-leg muscles weight using carcass weight, wither height, eye muscle area, rump, and rib fat depths as predictors. Carcass weight explained 61.5% of the variation in hind-leg muscles weight, and eye muscle area explained 39.9% (p < 0.05). Their combination in multivariate analysis explained 63.5% of the variation in hind-leg muscles weight. The R² of the prediction in univariate and multivariate analyses was improved when data were analyzed per age group. Additional explanatory traits for yearling steers, including body length, hearth girth, and muscle depth and dimensions measured using video image analysis scanning (VIAscan), could improve the prediction ability of saleable meat yield from yearling dairy beef steers across the slaughter age groups.

Effects of Maternal Undernutrition during Mid-Gestation on the Yield, Quality and Composition of Kid Meat Under an Extensive Management System

Simple Summary

Nutrition status during pregnancy affects the meat production of offspring. In ruminants, the nutrient supply during the first and third periods of gestation is generally stressed, whereas the nutrition level during the second period of gestation is given less attention, in particular under the extensive husbandry system. This study focused on the effects of a 40% maternal undernutrition during mid-gestation, on the yield, quality, and composition of kid meat under an extensive system. The meat yield of the kids was decreased, while the meat quality and chemical composition, including the amino acid and fatty acid profiles, were unaffected. In meat production under an extensive husbandry system, the importance of the nutrient supply during mid-gestation in ruminants should be stressed.

Abstract

Nutritional status during mid-gestation is often ignored under extensive husbandry. This study aimed to examine the effect of maternal undernutrition during mid-gestation on kid meat production under an extensive system. Twenty-seven goats (45 ± 3 d of gestation) were randomly assigned to an unrestricted group (100% of nutrient requirements), or a restricted group (60% of nutrient requirements from 45 to 100 d of gestation, and then re-alimented to 100%). Among the offspring, 16 eligible kids (eight per treatment) were selected, based on birth type and survival, and were harvested to evaluate the meat yield, quality, and composition at 90 d after birth. Maternal undernutrition reduced the body weight and size, average daily gain and hot carcass weight of the kids (p < 0.05). The lightness of the meat at 45 min postmortem was increased (p = 0.029) in the restricted kids. Apart from an increase in tyrosine concentration (p = 0.046), the proximate composition and the amino acid and fatty acid profiles were unaffected in the restricted kids (p > 0.05). Overall, maternal undernutrition during mid-gestation decreased the yield of kid meat, but did not significantly modify the quality and composition. These results highlight the importance of nutrient status during mid-gestation in the meat production of small ruminants under an extensive regime.

In Vitro Influence of Extracts from Snail Helix aspersa Müller on the Colon Cancer Cell Line Caco-2

Colorectal cancer is the third most widely diagnosed cancer. Extracts from snails may modulate growth and development of colorectal cancer cells. The objective of this study was to determine the chemical composition of tissues derived from Helix aspersa Müller and red-ox properties of tissue extracts. Then, the influence of extracts and their fractions of different molecular weights on viability of Caco-2 cells was examined. Tissue lyophilisates contained antioxidants that could be important in the prevention of colorectal cancer. Moreover, we confirmed the presence of a wide array of compounds that might be used in treatment of this disease. The decrease of cell viability after the application of extracts from lyophilized mucus and foot tissues was affirmed. The effect of extract from mucus could be related to the content of some proteins and peptides, proper essential amino acids (EAA)/non-essential amino acids (NEAA) ratio, Met restriction and the presence of Cu, Ca, Zn, Se. The influence of the extract from foot tissues could be assigned additionally to the presence of eicosapentaenoic, α-linolenic, linoleic and γ-linolenic acids. The opposite effect was demonstrated by extract from lyophilized shells which increased cell viability. Further studies are needed to know whether dietary supplying of H. aspersa Müller tissues can be used as an approach in colorectal cancer management.

Exploring the influence of consumer characteristics on veal credence and experience guarantee purchasing motivators

In Europe, in the last decades, public administration has encouraged extensive livestock farming systems, usually related to high quality meat and the preservation of endangered local breeds. Nevertheless, its continuity in the near future should be based on adapting it to the market requirements. This paper investigates consumers' preferences heterogeneity towards veal attributes, as well as the linkage between a wide range of consumer traits and attributes that motivate purchasing of veal with unique characteristics. Main method of analysis included a choice experiment method. Findings showed that regional origin and health information play a stronger role than tenderness degree guarantee at the moment of choice. Moreover, regional origin is more relevant when it is linked to a local breed. Nevertheless, heterogeneous preferences have been detected. In contrast to the general trend, one-person households attach greater importance to the presence of a high degree of tenderness guarantee. Furthermore, younger consumers value more this guarantee, while expert consumers do not.