1
|
Zahid MA, Eom JU, Parvin R, Seo JK, Yang HS. Changes in Quality Traits and Oxidation Stability of Syzygium aromaticum Extract-Added Cooked Ground Beef during Frozen Storage. Antioxidants (Basel) 2022; 11:antiox11030534. [PMID: 35326184 PMCID: PMC8944691 DOI: 10.3390/antiox11030534] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 03/05/2022] [Accepted: 03/07/2022] [Indexed: 12/10/2022] Open
Abstract
This study was accomplished by comparing the oxidative stability of (0.1%) Syzygium aromaticum extract (SAE) and (0.02%) butylated hydroxytoluene (BHT)-added cooked ground beef with an antioxidant free-control sample during frozen storage. All samples showed a non-significant (p > 0.05) effect on pH, thawing loss, redness, and yellowness values during storage. Incorporation of BHT and SAE led to a significant (p < 0.05) reduction in thiobarbituric acid-reactive substances (TBARS) and volatile levels as an active antioxidant. The generation of less volatiles found in SAE-treated samples up to 6 months (p < 0.05) of storage. Therefore, SAE-protected ground beef can lead to lower lightness, lipid oxidation, and volatile compounds levels after cooking compared with control and BHT samples.
Collapse
Affiliation(s)
- Mohammad Ashrafuzzaman Zahid
- Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore 7408, Bangladesh; (M.A.Z.); (R.P.)
| | - Jeong-Uk Eom
- Division of Applied Life Science (BK21Four), Gyeongsang National University, 501 Jinju-daero, Jinju 52828, Korea; (J.-U.E.); (J.-K.S.)
| | - Rashida Parvin
- Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore 7408, Bangladesh; (M.A.Z.); (R.P.)
- Division of Applied Life Science (BK21Four), Gyeongsang National University, 501 Jinju-daero, Jinju 52828, Korea; (J.-U.E.); (J.-K.S.)
| | - Jin-Kyu Seo
- Division of Applied Life Science (BK21Four), Gyeongsang National University, 501 Jinju-daero, Jinju 52828, Korea; (J.-U.E.); (J.-K.S.)
| | - Han-Sul Yang
- Division of Applied Life Science (BK21Four), Gyeongsang National University, 501 Jinju-daero, Jinju 52828, Korea; (J.-U.E.); (J.-K.S.)
- Institute of Agriculture and Life Science, Gyeongsang National University, 501 Jinju-daero, Jinju 52828, Korea
- Correspondence: ; Tel.: +82-55-772-1948; Fax: +82-55-772-1949
| |
Collapse
|
2
|
Liu Y, Yu Y, Meng Q, Wei Q, He W, Zhao Q, Tang C, Feng X, Zhang J. A fluorescent pH probe for evaluating the freshness of chicken breast meat. Food Chem 2022; 384:132554. [PMID: 35245748 DOI: 10.1016/j.foodchem.2022.132554] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 02/23/2022] [Accepted: 02/23/2022] [Indexed: 01/17/2023]
Abstract
A fluorescent probe, Nap-MOR, based on the naphthalimide fluorophore, was designed and developed for pH measurement in aqueous solutions. Nap-MOR had a close linear relationship between fluorescence intensity and pH, in the range 4.5-8, which covers the full range of pH found in normal fresh, defective and spoiled meat. pH measurement with Nap-MOR was free from interference by a wide range of ions and biochemicals found in meat and the results were not significantly different in comparison with a pH meter. Therefore, Nap-MOR is a robust and convenient way to evaluate the freshness of chicken breast meat by measuring its pH.
Collapse
Affiliation(s)
- Yuning Liu
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Laboratory of Grass Product Safety Risk Assessment of Ministry of Agriculture and Rural Affairs, Institute of Grassland Research, Chinese Academy of Agricultural Sciences, Hohhot 010010, China
| | - Yanan Yu
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Qingshi Meng
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Qing Wei
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Weizhao He
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Qingyu Zhao
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Chaohua Tang
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xiaohui Feng
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Junmin Zhang
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| |
Collapse
|
3
|
Shen Y, Zhang S, Zhao X, Shi S. Evaluation of a Lecithin Supplementation on Growth Performance, Meat Quality, Lipid Metabolism, and Cecum Microbiota of Broilers. Animals (Basel) 2021; 11:ani11092537. [PMID: 34573503 PMCID: PMC8465824 DOI: 10.3390/ani11092537] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 08/24/2021] [Accepted: 08/26/2021] [Indexed: 01/28/2023] Open
Abstract
Simple Summary Lecithin can not only provide energy to animals but also serves as an emulsifier and has the potential to enhance the utilization of dietary fat by animals. Thus, there is a need to elucidate the underlying mechanism of the positive effect in broilers. The present feeding trial aims to evaluate the effect of lecithin on broilers’ performance, meat quality, lipid metabolism, and cecum microbiota. The obtained results revealed significant improvements in broiler meat quality resulting from the lipid metabolism and microbiota that were affected by lecithin treatment. Consequently, it could be used in broilers’ diets for the aim of meat quality improvement. Abstract The present study was conducted to evaluate the effects of lecithin on the performance, meat quality, lipid metabolism, and cecum microbiota of broilers. One hundred and ninety-two one-day-old AA broilers with similar body weights (38 ± 1.0 g) were randomly assigned to two groups with six replicates of sixteen birds each and were supplemented with 0 and 1 g/kg of lecithin for forty-two days. Performance and clinical observations were measured and recorded throughout the study. Relative organ weight, meat quality, lipid-related biochemical parameters and enzyme activities were also measured. Compared with broilers in the control group, broilers in the lecithin treatment group showed a significant increase in L* value and tenderness (p < 0.05). Meanwhile, the abdominal adipose index of broilers was markedly decreased in lecithin treatment after 42 days (p < 0.05). In the lipid metabolism, broilers in the lecithin treatment group showed a significant increase in hepatic lipase and general esterase values at 21 days compared with the control group (p < 0.05). Lower Firmicutes and higher Bacteroidetes levels in phylum levels were observed in the lecithin treatment group after 21 and 42 days. The distribution of lactobacillus, clostridia, and rikenella in genus levels were higher in the lecithin treatment group after 21 and 42 days. No statistically significant changes were observed in performance, relative organ weight, or other serum parameters (p > 0.05). These results indicate that supplementation with lecithin significantly influence the lipid metabolism in broilers at 21 and 42 days, which resulted in the positive effect on the meat color, tenderness, and abdominal adipose in broilers.
Collapse
Affiliation(s)
- Yiru Shen
- Poultry Institute, Chinese Academy of Agricultural Sciences, Yangzhou 225125, China
- Institute of Effective Evaluation of Feed and Feed Additive (Poultry Institute), Ministry of Agriculture, Yangzhou 225125, China
| | - Shan Zhang
- Poultry Institute, Chinese Academy of Agricultural Sciences, Yangzhou 225125, China
- Institute of Effective Evaluation of Feed and Feed Additive (Poultry Institute), Ministry of Agriculture, Yangzhou 225125, China
| | - Xu Zhao
- Poultry Institute, Chinese Academy of Agricultural Sciences, Yangzhou 225125, China
- Institute of Effective Evaluation of Feed and Feed Additive (Poultry Institute), Ministry of Agriculture, Yangzhou 225125, China
| | - Shourong Shi
- Poultry Institute, Chinese Academy of Agricultural Sciences, Yangzhou 225125, China
- Institute of Effective Evaluation of Feed and Feed Additive (Poultry Institute), Ministry of Agriculture, Yangzhou 225125, China
- Jiangsu Co-Innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses, Yangzhou 225000, China
| |
Collapse
|
4
|
Awad EA, Najaa M, Zulaikha ZA, Zulkifli I, Soleimani AF. Effects of heat stress on growth performance, selected physiological and immunological parameters, caecal microflora, and meat quality in two broiler strains. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2020; 33:778-787. [PMID: 31480196 PMCID: PMC7206398 DOI: 10.5713/ajas.19.0208] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Revised: 05/27/2019] [Accepted: 06/07/2019] [Indexed: 11/27/2022]
Abstract
OBJECTIVE This study was conducted to investigate the effects of normal and heat stress environments on growth performance and, selected physiological and immunological parameters, caecal microflora and meat quality in Cobb 500 and Ross 308 broilers. METHODS One-hundred-and-twenty male broiler chicks from each strain (one-day-old) were randomly assigned in groups of 10 to 24 battery cages. Ambient temperature on day (d) 1 was set at 32°C and gradually reduced to 23°C on d 21. From d 22 to 35, equal numbers of birds from each strain were exposed to a temperature of either 23°C throughout (normal) or 34°C for 6 h (heat stress). RESULTS From d 1 to 21, strain had no effect (p>0.05) on feed intake (FI), body weight gain (BWG), or the feed conversion ratio (FCR). Except for creatine kinase, no strain×temperature interactions were observed for all the parameters measured. Regardless of strain, heat exposure significantly (p<0.05) reduced FI and BWG (d 22 to 35 and 1 to 35), immunoglobulin Y (IgY) and IgM, while increased FCR (d 22 to 35 and 1 to 35) and serum levels of glucose and acute phase proteins (APPs). Regardless of temperature, the Ross 308 birds had significantly (p<0.05) lower IgA and higher finisher and overall BWG compared to Cobb 500. CONCLUSION The present study suggests that the detrimental effects of heat stress are consistent across commercial broiler strains because there were no significant strain×temperature interactions for growth performance, serum APPs and immunoglobulin responses, meat quality, and ceacal microflora population.
Collapse
Affiliation(s)
- Elmutaz Atta Awad
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Department of Poultry Production, University of Khartoum, 13314 Khartoum North, Sudan
| | - Muhamad Najaa
- Department of Animal Science, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Zainool Abidin Zulaikha
- Department of Animal Science, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Idrus Zulkifli
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Department of Animal Science, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Abdoreza Farjam Soleimani
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| |
Collapse
|
5
|
Hahn G, Judas M, Berk J. Forced locomotor activity improves walking ability of male turkeys and modifies carcass characteristics. Br Poult Sci 2020; 61:107-115. [PMID: 31902229 DOI: 10.1080/00071668.2019.1704684] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
1. This trial investigated the effect of forced locomotor activity (training) on walking ability, leg posture, and growth performance, as well as carcass composition and meat quality in male fattening turkeys.2. A flock of 744 commercial turkeys was divided into three experimental groups, either without any training period (control), training from weeks 2 to 8 (short-term), or training from weeks 2 to 21 (long-term). All birds were slaughtered at an age of 21 weeks. To study the effect of short vs. long time lapse between shackling and stunning (suspension time), each training group was split into two halves that were hooked on the shackle for either 15 s or 3 min prior to stunning.3. Long-term physical training, compared to short-term or no training, resulted in better walking ability and in a lower percentage of leg malposition, as assessed at the end of fattening. No effect on final body weight was detected.4. In a subsample, the composition of 80 carcasses was determined by dissection. Long-term training favoured the percentage of the drumstick over that of the breast cut in comparison to the group without any training.5. Meat quality parameters were determined for breast muscle. The pH values 20 min post-mortem were reduced by long-term training, and the highest value was observed for a combination of no training with short suspension. After 24 h, pH values did not differ between experimental groups. The breast muscles were characterised as fast-glycolysing. Prolonged suspension time resulted in higher electrical conductivity after 24 h, and in higher a* values (redness).6. In conclusion, the study revealed that a long-term training period improved walking ability and leg posture of heavy male turkeys. Thus, training can contribute to the improvement of animal welfare in turkey husbandry. Meat quality variables of breast muscles were partially influenced by locomotor activity and suspension time.
Collapse
Affiliation(s)
- G Hahn
- Department of Safety and Quality of Meat, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Kulmbach, Germany
| | - M Judas
- Department of Safety and Quality of Meat, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Kulmbach, Germany
| | - J Berk
- Friedrich-Loeffler-Institut, Federal Research Institute for Animal Health, Institute of Animal Welfare and Animal Husbandry, Celle, Germany
| |
Collapse
|
6
|
Residues of Fluoroquinolone Antibiotics Induce Carbonylation and Reduce In Vitro Digestion of Sarcoplasmic and Myofibrillar Beef Proteins. Foods 2020; 9:foods9020170. [PMID: 32053976 PMCID: PMC7074055 DOI: 10.3390/foods9020170] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2019] [Revised: 02/01/2020] [Accepted: 02/06/2020] [Indexed: 11/16/2022] Open
Abstract
Although the impact of oxidation on human health has been of growing interest, the oxidation of proteins, major component of meat, has received little attention. This paper describes the in vitro effect of five fluoroquinolones (FQs) on carbonylation of sarcoplasmic and myofibrillar proteins of beef when found at concentrations close to the maximum residue limit (MRL). Samples were treated individually with the FQs, determining in each protein fraction the carbonyl index, protein content and oxidized proteins identification, using 2,4-dinitrophenyhydrazine (DNPH) alkaline assay, Western blot and Bradford methods, and mass spectrometry, respectively. Besides, the in vitro effect of these residues on gastric and duodenal digestion of proteins was evaluated. The carbonylation induced by FQs affected both protein fractions being significant with respect to the blank in 73.3% of cases. This damage was correlated with loss of solubility and digestibility, with sarcoplasmic proteins the most affected. Danofloxacin and enrofloxacin were the FQs with greatest oxidant effects, especially affecting glycolysis and glycogen proteins. Our results suggest that these residues induce irreversible oxidative damage on the main beef proteins and could affect their nutritional value.
Collapse
|
7
|
Benamirouche K, Baazize-Ammi D, Hezil N, Djezzar R, Niar A, Guetarni D. Effect of probiotics and Yucca schidigera extract supplementation on broiler meat quality. ACTA SCIENTIARUM: ANIMAL SCIENCES 2020. [DOI: 10.4025/actascianimsci.v42i1.48066] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
The current study investigated the effect of dietary supplementation with probiotics and Yucca schidigera extract on physicochemical parameters, proximate composition, mineral content and fatty acid profile of broiler breast and thigh muscles. In total, 240 one-day old broilers were randomly allocated into two dietary treatments groups: 1) Control (basal diet), 2) experimental (basal diet with two probiotics Pediococcus acidilactici and Saccharomyces cerevisiae and Yucca schidigera extract). The results showed that the pH value was higher in the experimental group than in the control group (p < 0.05). However, drip, cook and thaw losses were not influenced by dietary treatment (p > 0.05). A significant increase in protein, Fe, Zn, Na, P and a significant decrease in lipid, Cu and Cr contents was exhibited in experimental group relative to control group (p < 0.05). The proportion of stearic acid and saturated fatty acids was significantly (p < 0.05) reduced, whereas linoleic acid and polyunsaturated fatty acids contents were significantly (p < 0.05) increased in breast and thigh muscles of fed the experimental diet. We concluded that additive supplementation of the diet with probiotics and Yucca schidigera extract could improve meat quality.
Collapse
|
8
|
Bi C, Yin J, Yang W, Shi B, Shan A. Effects of dietary γ-aminobutyric acid supplementation on antioxidant status, blood hormones and meat quality in growing-finishing pigs undergoing transport stress. J Anim Physiol Anim Nutr (Berl) 2019; 104:590-596. [PMID: 31867827 DOI: 10.1111/jpn.13280] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 09/28/2019] [Accepted: 11/08/2019] [Indexed: 01/19/2023]
Abstract
γ-Aminobutyric acid (GABA) is a natural nonprotein amino acid distributed in animals, plants and microbes. GABA is an inhibiting neurotransmitter which takes great effect in mammalian central nervous system. We carried out the research to study the influence of GABA on blood hormone concentrations, antioxidant status and meat quality in fattening pigs after transportation. The 72 pigs with a starting weight of approximately 32.67 ± 0.62 kg were randomly allocated to 2 groups based on dietary treatments, containing 6 replicates with 6 pigs in each. The pigs were fed dietary supplementation of GABA (0 or 30 mg/kg of diets) for 74 days. Twelve pigs were randomly selected from each group and assigned to the either 1 hr of transport (T group) or no transport (N group), resulting in two-factor factorial design. Compared to the control, GABA supplementation increased average daily gain (ADG) (p < .01) and decreased feed-gain ratio (F/G) (p < .05). The pH45 min was lower and drip loss was greater in the longissimus muscles (LM) of post-slaughter of transported pigs (p < .05). The pH45 min of 0/T group (group with 0 mg/kg GABA and transport) was significantly lower than the pH45 min of the 30/T group (diet × transport; p < .05). GABA supplementation significantly increased serum glutathione peroxidase (GSH-Px) concentration (p < .05) before transportation. Following transport, pigs fed GABA had decreased concentrations of serum malonaldehyde (MDA), adrenal cortical hormone and cortisol (p < .05). The results indicate that feeding GABA significantly increased the growth performance of growing-finishing pigs. The transportation model negatively impacted meat quality, antioxidant indexes and hormone parameters, but dietary supplementation of GABA could suppress the rise of drip loss of LM, ACTH and COR and suppress the drop of pH45 min of LM after transportation stress in growing-finishing pigs. Feeding GABA alleviated transportation stress in pigs.
Collapse
Affiliation(s)
- Chongpeng Bi
- Institute of Animal Nutrition, Northeast Agricultural University, Harbin, China
| | - Jiajia Yin
- Institute of Animal Nutrition, Northeast Agricultural University, Harbin, China
| | - Wei Yang
- Institute of Animal Nutrition, Northeast Agricultural University, Harbin, China
| | - Baoming Shi
- Institute of Animal Nutrition, Northeast Agricultural University, Harbin, China
| | - Anshan Shan
- Institute of Animal Nutrition, Northeast Agricultural University, Harbin, China
| |
Collapse
|
9
|
Zaboli G, Huang X, Feng X, Ahn DU. How can heat stress affect chicken meat quality? – a review. Poult Sci 2019; 98:1551-1556. [DOI: 10.3382/ps/pey399] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2018] [Accepted: 08/08/2018] [Indexed: 01/09/2023] Open
|
10
|
Shao D, Wang Q, Hu Y, Shi S, Tong H. Effects of cyclic heat stress on the phenotypic response, meat quality and muscle glycolysis of breasts and thighs of yellow-feather broilers. ITALIAN JOURNAL OF ANIMAL SCIENCE 2018. [DOI: 10.1080/1828051x.2018.1520051] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Dan Shao
- Department of Poultry Feed and Nutrition, Poultry Institute, Chinese Academy of Agricultural Sciences, Yangzhou, China
| | - Qiang Wang
- Department of Poultry Feed and Nutrition, Poultry Institute, Chinese Academy of Agricultural Sciences, Yangzhou, China
| | - Yan Hu
- Department of Poultry Feed and Nutrition, Poultry Institute, Chinese Academy of Agricultural Sciences, Yangzhou, China
| | - Shourong Shi
- Department of Poultry Feed and Nutrition, Poultry Institute, Chinese Academy of Agricultural Sciences, Yangzhou, China
| | - Haibing Tong
- Department of Poultry Feed and Nutrition, Poultry Institute, Chinese Academy of Agricultural Sciences, Yangzhou, China
| |
Collapse
|
11
|
Siekmann L, Meier-Dinkel L, Janisch S, Altmann B, Kaltwasser C, Sürie C, Krischek C. Carcass Quality, Meat Quality and Sensory Properties of the Dual-Purpose Chicken Lohmann Dual. Foods 2018; 7:foods7100156. [PMID: 30257499 PMCID: PMC6210674 DOI: 10.3390/foods7100156] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2018] [Revised: 09/17/2018] [Accepted: 09/20/2018] [Indexed: 11/23/2022] Open
Abstract
Over 40 million day-old layer line cockerels are culled in Germany each year, due to economic reasons, leading to a recently instigated research focus on the potential of dual-purpose breeds as an alternative to conventional poultry husbandry, especially the practice of culling. This paper aims to explore and assess the dual-purpose chicken breed “Lohmann Dual” (LD) performance (n = 30) and sensory characteristics (n = 48). Carcass and meat quality traits are evaluated, and descriptive sensory analysis of breast muscles is conducted. To define the scope of characteristics, a market sample of “Ross” Line (n = 35) is adducted. LD carcasses are characterized by higher leg than breast yield; carcass, breast and leg weights are higher in Ross. LD meat has a lower pH, differs in color, has higher drip and thawing losses, but lower cooking loss. LD breast muscles are firmer as indicated by shear force measurements, which is confirmed through the sensory analysis. Appearance, odor and flavor differ between the lines. Overall, distinguishable differences are found between both breeds. Further research should focus on the marketing aspect of the dual-purpose line, as some characteristics could draw consumers to this product. Animal welfare and ethical concerns should further be considered when considering dual-purpose breeds as a feasible alternative to culling.
Collapse
Affiliation(s)
- Lisa Siekmann
- Department of Animal Sciences, Division for Quality of Animal Products, Georg-August-University Goettingen, D-37075 Goettingen, Germany.
- Institute of Food Quality and Food Safety, Foundation University of Veterinary Medicine, D-30173 Hannover, Germany.
| | - Lisa Meier-Dinkel
- Department of Animal Sciences, Division for Quality of Animal Products, Georg-August-University Goettingen, D-37075 Goettingen, Germany.
- isi GmbH, D-37124 Rosdorf/Goettingen, Germany.
| | - Sabine Janisch
- Department of Animal Sciences, Division for Quality of Animal Products, Georg-August-University Goettingen, D-37075 Goettingen, Germany.
| | - Brianne Altmann
- Department of Animal Sciences, Division for Quality of Animal Products, Georg-August-University Goettingen, D-37075 Goettingen, Germany.
| | - Claudia Kaltwasser
- Department of Animal Sciences, Division for Quality of Animal Products, Georg-August-University Goettingen, D-37075 Goettingen, Germany.
| | - Christian Sürie
- Farm for Education and Research Ruthe, Foundation University of Veterinary Medicine Hannover, D-31157 Ruthe/Sarstedt, Germany.
| | - Carsten Krischek
- Institute of Food Quality and Food Safety, Foundation University of Veterinary Medicine, D-30173 Hannover, Germany.
| |
Collapse
|
12
|
Garcia RG, Royer AF, Nääs IA, Borille R, Santana M, Caldara FR. Broiler Pre-Slaughter Water Diet with Grass Lemongrass (Cymbopogon Citratus Stapf). BRAZILIAN JOURNAL OF POULTRY SCIENCE 2017. [DOI: 10.1590/1806-9061-2017-0521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- RG Garcia
- Federal University of Grande Dourados, Brazil
| | - AF Royer
- Federal University of Grande Dourados, Brazil
| | - IA Nääs
- Federal University of Grande Dourados, Brazil
| | - R Borille
- Federal University of Grande Dourados, Brazil
| | - M Santana
- Federal University of Grande Dourados, Brazil
| | - FR Caldara
- Federal University of Grande Dourados, Brazil
| |
Collapse
|
13
|
Shao D, Shen Y, Zhao X, Wang Q, Hu Y, Shi S, Tong H. Low-protein diets with balanced amino acids reduce nitrogen excretion and foot pad dermatitis without affecting the growth performance and meat quality of free-range yellow broilers. ITALIAN JOURNAL OF ANIMAL SCIENCE 2017. [DOI: 10.1080/1828051x.2017.1400414] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Dan Shao
- Poultry Institute, Chinese Academy of Agricultural Sciences, Yangzhou, Jiangsu, P. R. China
| | - Yiru Shen
- Poultry Institute, Chinese Academy of Agricultural Sciences, Yangzhou, Jiangsu, P. R. China
| | - Xu Zhao
- Poultry Institute, Chinese Academy of Agricultural Sciences, Yangzhou, Jiangsu, P. R. China
| | - Qiang Wang
- Poultry Institute, Chinese Academy of Agricultural Sciences, Yangzhou, Jiangsu, P. R. China
| | - Yan Hu
- Poultry Institute, Chinese Academy of Agricultural Sciences, Yangzhou, Jiangsu, P. R. China
| | - Shourong Shi
- Poultry Institute, Chinese Academy of Agricultural Sciences, Yangzhou, Jiangsu, P. R. China
- Jiangsu Co-Innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses, Yangzhou University, Yangzhou, Jiangsu, P. R. China
| | - Haibing Tong
- Poultry Institute, Chinese Academy of Agricultural Sciences, Yangzhou, Jiangsu, P. R. China
| |
Collapse
|
14
|
The effects of egg albumin incorporation on quality attributes of pale, soft, exudative (PSE-like) turkey rolls. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:1384-1394. [PMID: 28559597 DOI: 10.1007/s13197-017-2550-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/10/2016] [Accepted: 02/10/2017] [Indexed: 10/19/2022]
Abstract
Pale, soft, exudative (PSE-like) poultry phenomenon has been a growing problem in meat industry in terms of quality and economic losses, thus data is required to evaluate PSE raw material in product formulations. The aim of our study was to investigate the effects of egg albumin (EA) utilization on quality characteristics of PSE-like turkey rolls. Turkey Pectoralis major muscles were exposed to either 40 °C to stimulate typical processing causing PSE or 0 °C to reduce PSE and keep the muscles "normal". Turkey rolls were prepared in nine different formulations; using 100% normal (N), 50% normal + 50% PSE (NP) or 100% PSE meat (P). Treatments also included 0, 1 or 2% EA. Addition of EA increased protein content of all samples. L*, a* and b* values were affected by PSE level. Increased levels of PSE caused decreased processing yields, while EA incorporation increased processing yield of the samples. Addition of 1% EA increased water-holding capacity (WHC) of the samples, while higher level of EA (2%) caused decrement in the same. Addition of either 1% or 2% EA was effective in reducing purge loss in P samples. Texture profile analysis showed that EA addition rather had considerable effects on N samples. Sensory scores showed that 1% EA utilization has the potential to increase mostly the mouthfeel of PSE-like products. Results showed that EA could be used as a promising ingredient that improved overall quality of PSE-like turkey rolls.
Collapse
|
15
|
Meat quality characteristics of two South African goat breeds after applying electrical stimulation or delayed chilling of carcasses. Small Rumin Res 2016. [DOI: 10.1016/j.smallrumres.2016.10.026] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
16
|
Choi J, Choi Y, Kim H, Song D, Kim C. Effects of postmortem temperature on the physicochemical characteristics of prerigor Pekin duck breast muscles. Poult Sci 2016; 95:645-50. [DOI: 10.3382/ps/pev263] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2014] [Accepted: 08/10/2015] [Indexed: 11/20/2022] Open
|
17
|
Öztürk B, Serdaroǧlu M. Quality Characteristics of PSE-Like Turkey Pectoralis major Muscles Generated by High Post-Mortem Temperature in a Local Turkish Slaughterhouse. Korean J Food Sci Anim Resour 2016; 35:524-32. [PMID: 26761875 PMCID: PMC4662136 DOI: 10.5851/kosfa.2015.35.4.524] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2015] [Revised: 07/13/2015] [Accepted: 07/20/2015] [Indexed: 11/06/2022] Open
Abstract
The objective of this study was to investigate the effects of high post-mortem temperature application on development of pale, soft, exudative (PSE) turkey meat characteristics in terms of local slaughter conditions. Within this scope, it was targeted to obtain PSE-like muscles benefiting from different post-mortem temperature applications. Immediately after slaughter, turkey Pectoralis major (n=15) muscles were kept at various post-mortem temperatures (0, 10, 20, 30, and 40℃) for 5 h. pH values of 40℃ treatment were lower than four other treatments (p<0.05). L* values, drip loss, cook loss, and thawing loss of 40℃ group were higher than the other groups (p< 0.05). Napole yield of 40℃ treatment indicated that high post-mortem temperature decreases brine uptake. Protein solubility of 40℃ group was lower than 0℃ group (p<0.05). Expressible moisture did not differ between 0 and 40℃ treatments. Hardness, gumminess and chewiness of 40℃ treatment were higher than 0℃ treatment. The results of this research showed that high post-mortem temperature treatment induced development of PSE-like turkey meat, with lower pH, paler color, higher technological and storage losses, and reduced protein solubility and texture.
Collapse
Affiliation(s)
- Burcu Öztürk
- Ege University, Engineering Faculty, Food Engineering Department, Bornova, Izmir, Turkey
| | - Meltem Serdaroǧlu
- Ege University, Engineering Faculty, Food Engineering Department, Bornova, Izmir, Turkey
| |
Collapse
|
18
|
Mungure TE, Bekhit AEDA, Birch EJ, Stewart I. Effect of rigor temperature, ageing and display time on the meat quality and lipid oxidative stability of hot boned beef Semimembranosus muscle. Meat Sci 2015; 114:146-153. [PMID: 26773972 DOI: 10.1016/j.meatsci.2015.12.015] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2015] [Revised: 12/16/2015] [Accepted: 12/19/2015] [Indexed: 11/24/2022]
Abstract
The effects of rigor temperature (5, 15, 20 and 25°C), ageing (3, 7, 14, and 21 days) and display time on meat quality and lipid oxidative stability of hot boned beef M. Semimembranosus (SM) muscle were investigated. Ultimate pH (pH(u)) was rapidly attained at higher rigor temperatures. Electrical conductivity increased with rigor temperature (p<0.001). Tenderness, purge and cooking losses were not affected by rigor temperature; however purge loss and tenderness increased with ageing (p<0.01). Lightness (L*) and redness (a*) of the SM increased as rigor temperature increased (p<0.01). Lipid oxidation was assessed using (1)H NMR where changes in aliphatic to olefinic (R(ao)) and diallylmethylene (R(ad)) proton ratios can be rapidly monitored. R(ad), R(ao), PUFA and TBARS were not affected by rigor temperature, however ageing and display increased lipid oxidation (p<0.05). This study shows that rigor temperature manipulation of hot boned beef SM muscle does not have adverse effects on lipid oxidation.
Collapse
Affiliation(s)
| | - Alaa El-Din A Bekhit
- Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand
| | - E John Birch
- Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand
| | - Ian Stewart
- Department of Chemistry, University of Otago, PO Box 56, Dunedin, New Zealand
| |
Collapse
|
19
|
Tong HB, Cai J, Lu J, Wang Q, Shao D, Zou JM. Effects of outdoor access days on growth performance, carcass yield, meat quality, and lymphoid organ index of a local chicken breed. Poult Sci 2015; 94:1115-21. [PMID: 25838315 DOI: 10.3382/ps/pev032] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/25/2014] [Indexed: 11/20/2022] Open
Abstract
An experiment was conducted to evaluate the effect of outdoor access days on growth performance, carcass yield, meat quality, and lymphoid organ index of a local chicken breed. In total, 864 twenty one-day-old male Suqin yellow chickens, with similar body weight (536±36g), were selected and raised in indoor floor pens that measured 1.42×1.42 m (2 m2, 18 birds/m2) in conventional poultry research houses (36 birds per pen). Two hundred and sixteen birds were allowed outdoor access treatments at 21, 28, 35, and 42 d of age, respectively (access to outdoor for 35, 28, 21, and 14 days, respectively). Each treatment was represented by 6 replicates (pens) containing 36 birds (216 birds per treatment). In the outdoor access treatment, the birds had an outdoor free-range paddock that measured 3×8 m (24 m2, 1.5 birds/m2). The body weight of birds at 56 d of age increased linearly with increasing outdoor access days (P<0.001), but there was no effect of the outdoor access days on the body weight at 42 d of age (P=0.161). The daily weight gain, daily feed intake, and feed per gain from 21 to 42 d of age were unaffected by outdoor access days (P=0.401, P=0.463, P=0.223, respectively). However, the daily weight gain and daily feed intake from 42 to 56 and from 21 to 56 d of age increased linearly with increasing outdoor access days (P=0.002, P<0.001; P=0.001, P=0.004; respectively), while the feed per gain tended to decrease linearly from 21 to 56 d of age (P=0.060). The mortality from 21 to 56 d of age was unaffected by outdoor access days (P=0.261). At 56 d of age, the breast yield increased linearly with increasing outdoor access days (P<0.001), while the foot yield decreased linearly (P=0.016). The light (L*) and red (b*) values of leg meat color increased linearly with increasing outdoor access days (P=0.032, P=0.013, respectively). The spleen: the body weight ratio showed a decreasing and then increasing quadratic response to increasing outdoor access days (P=0.047). The litter moisture content at 42 and 56 d of age increased linearly with increasing outdoor access days (P<0.001, P=0.013, respectively). The findings of this study suggest that increasing outdoor access days advantageously affects the body weight, daily weight gain, feed per gain and breast yield as well as the light (L*) and red (b*) values of leg meat color, while decreasing foot yield.
Collapse
Affiliation(s)
- H B Tong
- Poultry Institute, Chinese Academy of Agricultural Sciences, 225125 Yangzhou, Jiangsu, P. R. China
| | - J Cai
- Poultry Institute, Chinese Academy of Agricultural Sciences, 225125 Yangzhou, Jiangsu, P. R. China
| | - J Lu
- Poultry Institute, Chinese Academy of Agricultural Sciences, 225125 Yangzhou, Jiangsu, P. R. China
| | - Q Wang
- Poultry Institute, Chinese Academy of Agricultural Sciences, 225125 Yangzhou, Jiangsu, P. R. China
| | - D Shao
- Poultry Institute, Chinese Academy of Agricultural Sciences, 225125 Yangzhou, Jiangsu, P. R. China
| | - J M Zou
- Poultry Institute, Chinese Academy of Agricultural Sciences, 225125 Yangzhou, Jiangsu, P. R. China
| |
Collapse
|
20
|
Almeida AM, Bassols A, Bendixen E, Bhide M, Ceciliani F, Cristobal S, Eckersall PD, Hollung K, Lisacek F, Mazzucchelli G, McLaughlin M, Miller I, Nally JE, Plowman J, Renaut J, Rodrigues P, Roncada P, Staric J, Turk R. Animal board invited review: advances in proteomics for animal and food sciences. Animal 2015; 9:1-17. [PMID: 25359324 PMCID: PMC4301196 DOI: 10.1017/s1751731114002602] [Citation(s) in RCA: 76] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2014] [Accepted: 09/27/2014] [Indexed: 01/15/2023] Open
Abstract
Animal production and health (APH) is an important sector in the world economy, representing a large proportion of the budget of all member states in the European Union and in other continents. APH is a highly competitive sector with a strong emphasis on innovation and, albeit with country to country variations, on scientific research. Proteomics (the study of all proteins present in a given tissue or fluid - i.e. the proteome) has an enormous potential when applied to APH. Nevertheless, for a variety of reasons and in contrast to disciplines such as plant sciences or human biomedicine, such potential is only now being tapped. To counter such limited usage, 6 years ago we created a consortium dedicated to the applications of Proteomics to APH, specifically in the form of a Cooperation in Science and Technology (COST) Action, termed FA1002--Proteomics in Farm Animals: www.cost-faproteomics.org. In 4 years, the consortium quickly enlarged to a total of 31 countries in Europe, as well as Israel, Argentina, Australia and New Zealand. This article has a triple purpose. First, we aim to provide clear examples on the applications and benefits of the use of proteomics in all aspects related to APH. Second, we provide insights and possibilities on the new trends and objectives for APH proteomics applications and technologies for the years to come. Finally, we provide an overview and balance of the major activities and accomplishments of the COST Action on Farm Animal Proteomics. These include activities such as the organization of seminars, workshops and major scientific conferences, organization of summer schools, financing Short-Term Scientific Missions (STSMs) and the generation of scientific literature. Overall, the Action has attained all of the proposed objectives and has made considerable difference by putting proteomics on the global map for animal and veterinary researchers in general and by contributing significantly to reduce the East-West and North-South gaps existing in the European farm animal research. Future activities of significance in the field of scientific research, involving members of the action, as well as others, will likely be established in the future.
Collapse
Affiliation(s)
- A. M. Almeida
- Instituto de Investigação Científica Tropical, CVZ – Centro de Veterinária e Zootecnia, Av. Univ. Técnica, 1300-477 Lisboa, Portugal
- CIISA – Centro Interdisciplinar de Investigação em Sanidade Animal, 1300-477 Lisboa, Portugal
- ITQB – Instituto de Tecnologia Química e Biológica da UNL, 2780-157 Oeiras, Portugal
- IBET – Instituto de Biologia Experimental e Tecnológica, 2780-157 Oeiras, Portugal
| | - A. Bassols
- Departament de Bioquímica i Biologia Molecular, Facultat de Veterinària, Universitat Autònoma de Barcelona,08193 Cerdanyola del Vallès, Spain
| | - E. Bendixen
- Institute of Molecular Biology and Genetics, Aarhus University, 8000 Aarhus C, Denmark
| | - M. Bhide
- Laboratory of Biomedical Microbiology and Immunology, University of Veterinary Medicine and Pharmacy, Komenskeho-73 Kosice, Slovakia
| | - F. Ceciliani
- Department of Veterinary Science and Public Health, Università di Milano, Via Celoria 10, 20133 Milano, Italy
| | - S. Cristobal
- Department of Clinical and Experimental Medicine, Division of Cell Biology, Faculty of Health Science, Linköping University, SE-581 85 Linköping, Sweden
- IKERBASQUE, Basque Foundation for Science, Department of Physiology, Faculty of Medicine and Dentistry, University of Basque Country,48940 Leioa, Bizkaia, Spain
| | - P. D. Eckersall
- Institute of Biodiversity, Animal Health and Comparative Medicine, University of Glasgow, Garscube Estate, Glasgow G61 1QH, UK
| | - K. Hollung
- Nofima AS, PO Box 210, NO-1431 Aas, Norway
| | - F. Lisacek
- Swiss Institute of Bioinformatics, CMU – Rue Michel-Servet 1, 1211 Geneva 4, Switzerland
| | - G. Mazzucchelli
- Mass Spectrometry Laboratory, GIGA-Research, Department of Chemistry, University of Liège, 4000 Liège, Belgium
| | - M. McLaughlin
- Division of Veterinary Bioscience, School of Veterinary Medicine, University of Glasgow, Garscube Estate, Glasgow G61 1QH, UK
| | - I. Miller
- Institute of Medical Biochemistry, University of Veterinary Medicine, Veterinaerplatz 1, A-1210 Vienna, Austria
| | - J. E. Nally
- National Animal Disease Center, Bacterial Diseases of Livestock Research Unit, Agricultural Research Service, United States Department of Agriculture, Ames, IA 50010, USA
| | - J. Plowman
- Food & Bio-Based Products, AgResearch, Lincoln Research Centre, Christchurch 8140, New Zealand
| | - J. Renaut
- Department of Environment and Agrobiotechnologies, Centre de Recherche Public – Gabriel Lippmann, 41 rue du Brill, L-4422 Belvaux, Luxembourg
| | - P. Rodrigues
- CCMAR – Centre of Marine Sciences of Algarve, University of Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - P. Roncada
- Department of Veterinary Science and Public Health, Istituto Sperimentale Italiano L. Spallanzani Milano, University of Milano, 20133 Milano, Italy
| | - J. Staric
- Clinic for Ruminants with Ambulatory Clinic, Veterinary Faculty, University of Ljubljana, Gerbičeva 60, 1000 Ljubljana, Slovenia
| | - R. Turk
- Department of Pathophysiology, Faculty of Veterinary Medicine, University of Zagreb, Heinzelova 55, 10000 Zagreb, Croatia
| |
Collapse
|
21
|
Fu D, Zhang D, Xu G, Li K, Wang Q, Zhang Z, Li J, Chen Y, Jia Y, Qu L. Effects of different rearing systems on meat production traits and meat fiber microstructure of Beijing-you chicken. Anim Sci J 2014; 86:729-35. [DOI: 10.1111/asj.12347] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2014] [Accepted: 09/24/2014] [Indexed: 11/30/2022]
Affiliation(s)
- Dezhi Fu
- Department of Animal Genetics and Breeding; National Engineering Laboratory for Animal Breeding; College of Animal Science and Technology; China Agricultural University; Beijing China
| | - Daixi Zhang
- Department of Animal Genetics and Breeding; National Engineering Laboratory for Animal Breeding; College of Animal Science and Technology; China Agricultural University; Beijing China
| | - Guiyun Xu
- Department of Animal Genetics and Breeding; National Engineering Laboratory for Animal Breeding; College of Animal Science and Technology; China Agricultural University; Beijing China
| | - Kaiyang Li
- Department of Animal Genetics and Breeding; National Engineering Laboratory for Animal Breeding; College of Animal Science and Technology; China Agricultural University; Beijing China
| | - Qiong Wang
- Department of Animal Genetics and Breeding; National Engineering Laboratory for Animal Breeding; College of Animal Science and Technology; China Agricultural University; Beijing China
| | - Zebin Zhang
- Department of Animal Genetics and Breeding; National Engineering Laboratory for Animal Breeding; College of Animal Science and Technology; China Agricultural University; Beijing China
| | - Junying Li
- Department of Animal Genetics and Breeding; National Engineering Laboratory for Animal Breeding; College of Animal Science and Technology; China Agricultural University; Beijing China
| | - Yu Chen
- Beijing Animal Husbandry and Veterinary Station; Beijing China
| | - Yaxiong Jia
- Beijing Animal Husbandry and Veterinary Station; Beijing China
| | - LuJiang Qu
- Department of Animal Genetics and Breeding; National Engineering Laboratory for Animal Breeding; College of Animal Science and Technology; China Agricultural University; Beijing China
| |
Collapse
|
22
|
Effects of conjugated linoleic acid or betaine on the growth performance and fatty acid composition in backfat and belly fat of finishing pigs fed dried distillers grains with solubles. Animal 2014; 9:569-75. [PMID: 25491273 DOI: 10.1017/s1751731114002699] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
The objectives of this study were to determine the effects of conjugated linoleic acid (CLA) or betaine on the growth performance, carcass characteristics and fatty acid composition in backfat and belly fat of pigs fed distillers dried grains with solubles (DDGS). Thirty-two (60±2 kg) crossbred barrows (Duroc×Landrace×Yorkshine) were assigned to one of four diets randomly: (1) the control diet containing no corn DDGS (control group); (2) the diet containing 30% corn DDGS (DDGS-fed group); (3) the diet containing 30% corn DDGS and 10 g/kg CLA (CLA-fed group); (4) the diet containing 30% corn DDGS and 1 g/kg BET (BET-fed group). The pigs fed DDGS showed that the percentages of C18:2, polyunsaturated fatty acid (PUFA) and iodine value (IV) increased, while C18:1, saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA) decreased. Pigs fed the DDGS+CLA or DDGS+betaine diets showed the increased percentage of SFA, and the decreased percentage of C18:2, PUFA and IV. In conclusion, results confirmed that the diets containing 30% DDGS had no detrimental effects on growth performance, but increased the percentage of PUFA and IV and decreased the percentage of SFA and MUFA in the backfat and belly fat. However, supplementation with CLA or BET can part reverse these effects on carcass fat in finishing pigs.
Collapse
|
23
|
Influence of fermentation concentrate of Hericium caput-medusae (Bull.:Fr.) Pers. on performance, antioxidant status, and meat quality in broilers. Anim Feed Sci Technol 2014. [DOI: 10.1016/j.anifeedsci.2014.09.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
24
|
Tong H, Wang Q, Lu J, Zou J, Chang L, Fu S. Effect of free-range days on a local chicken breed: Growth performance, carcass yield, meat quality, and lymphoid organ index. Poult Sci 2014; 93:1883-9. [DOI: 10.3382/ps.2013-03470] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|
25
|
Kim YHB, Warner RD, Rosenvold K. Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review. ANIMAL PRODUCTION SCIENCE 2014. [DOI: 10.1071/an13329] [Citation(s) in RCA: 131] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The impacts of accelerated pH decline combined with high muscle temperature on post-mortem muscle metabolism and subsequent meat quality attributes have been extensively studied. Traditionally, this phenomenon has been observed in pork muscles, primarily due to the relatively fast post-mortem glycolysis rate and its relationships to stress susceptibility of pigs before slaughter. However, the protein-denaturing condition of high temperature/rapid pH fall and subsequent PSE (pale, soft and exudative)-like abnormal meat quality characteristics have been observed in muscles from other species such as beef, lamb, venison and even poultry. Various pre-rigor conditions including the application of electrical stimulation, hot-boning, and/or pre-rigor carcass chilling temperatures in various muscles, in conjunction with carcass stretching/hanging methods, can also contribute to muscle-protein denaturation pre-rigor. This review considers the influence of a faster than normal pH fall at a higher than normal pre-rigor temperature on glycolysis, post-mortem muscle proteins and subsequently meat quality attributes. Gaps in current knowledge are identified and recommendations made for additional research.
Collapse
|
26
|
Lesiów T, Xiong YL. A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) pork. Meat Sci 2013; 93:489-94. [DOI: 10.1016/j.meatsci.2012.11.022] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2012] [Revised: 08/28/2012] [Accepted: 11/10/2012] [Indexed: 11/24/2022]
|
27
|
High early post-mortem temperature induces activation of AMP-activated protein kinase and development of pale, soft and exudative characteristics in turkey muscles. Meat Sci 2013; 93:600-6. [DOI: 10.1016/j.meatsci.2012.11.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2012] [Revised: 08/13/2012] [Accepted: 11/10/2012] [Indexed: 11/17/2022]
|
28
|
|
29
|
Zhang ZY, Jia GQ, Zuo JJ, Zhang Y, Lei J, Ren L, Feng DY. Effects of constant and cyclic heat stress on muscle metabolism and meat quality of broiler breast fillet and thigh meat. Poult Sci 2012; 91:2931-7. [PMID: 23091152 DOI: 10.3382/ps.2012-02255] [Citation(s) in RCA: 209] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
This study investigated the effects of constant and cyclic heat stress on muscle metabolism and meat quality of broiler breast fillet and thigh meat from 4 to 6 wk of age. Male Arbor Acres (AA) broilers (n = 270, 4 wk old) were raised under different temperature conditions: standard (temperature was 23°C); constant high temperature (temperature was 34°C); and cyclic high temperature (temperature was 36°C from 1000 h to 1600 h and 23°C from 1600 h to 1000 h). On d 42, broilers were stunned and sampled. The results showed that chronic high temperature significantly decreased the proportion of breast muscle and significantly increased the proportion of thigh muscle (P < 0.05). The moisture concentration was significantly higher in the breast muscle of the birds exposed to constant high temperature (P < 0.05), whereas the protein content was significantly lower (P < 0.05) and fat deposition was significantly higher (P < 0.05) in the breast muscle of the birds exposed to constant or diurnal cyclic high temperature than those grown under standard temperature. The breast and thigh muscle of the birds grown under constant high temperature had significantly higher lightness, cook loss, and shear force (P < 0.05) and significantly lower initial pH (pH(i)), ultimate pH (pH(u)), and redness compared with those grown under standard temperature (P < 0.05). The pH(i), pH(u), and redness were significantly lower (P < 0.05) while the lightness and shear force were significantly higher for the breast muscle of the chickens raised under diurnal cyclic high temperature (P < 0.05) than those grown under standard temperature. In contrast, lightness and yellowness of thigh muscle were significantly higher (P < 0.05) in the chickens grown under diurnal cyclic high temperature than under standard temperature. Breast and thigh muscle of broilers exposed to constant high temperature produced higher (P < 0.05) lactic acid and pyruvate kinase activities than those exposed to the standard temperature. These results indicated that chronic heat stress significantly increased lactate production, reduced meat pH value by accelerating meat glycolysis, and eventually reduced meat quality.
Collapse
Affiliation(s)
- Z Y Zhang
- College of Animal Science of South China Agricultural University, Guangzhou, China
| | | | | | | | | | | | | |
Collapse
|
30
|
Jackman P, Sun DW, ElMasry G. Robust colour calibration of an imaging system using a colour space transform and advanced regression modelling. Meat Sci 2012; 91:402-7. [DOI: 10.1016/j.meatsci.2012.02.014] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2011] [Revised: 12/16/2011] [Accepted: 02/15/2012] [Indexed: 11/25/2022]
|
31
|
Tong HB, Lu J, Zou JM, Wang Q, Shi SR. Effects of stocking density on growth performance, carcass yield, and immune status of a local chicken breed. Poult Sci 2012; 91:667-73. [PMID: 22334742 DOI: 10.3382/ps.2011-01597] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
An experiment was conducted to evaluate the effect of stocking density on growth performance, carcass yield, and immune status of a local chicken breed. In total, 840 one-day-old male Suqin yellow chickens were placed into 4-m(2) cages in groups of 50 (low), 70 (medium), or 90 (high) birds. Each treatment was represented by 4 replicates (cages). The cages measured 2.84 × 1.42 m; half of the area of the cage (2 m(2)) was used from 1 to 28 d and the whole cage was used from 29 to 42 d. Stocking densities were 25, 35, and 45 birds/m(2) from 1 to 28 d and 12.5, 17.5, and 22.5 birds/m(2) from 29 to 42 d (low, medium, and high, respectively). Final production (live bird mass after fasting) per unit area was 14.46, 19.46, and 24.23 kg/m(2), respectively, at 42 d of age. Several immune parameters were evaluated, and the growth performance, carcass yield, and meat quality were determined. Body weight at 28 and 42 d of age was significantly reduced as the stocking density increased (P < 0.05). A depression in daily weight gain was noticed from 1 to 28 d and 1 to 42 d of age, and daily feed intake decreased significantly in each period as density increased (P < 0.05). The feed/gain from 29 to 42 d and from 1 to 42 d of age decreased as density increased (P < 0.05). At 42 d, there was no effect of the stocking density on carcass, eviscerated carcass, breast, and abdominal fat yields (P > 0.05). The thigh yield of chickens in the medium-density group improved significantly (P < 0.05) compared with those of the other 2 groups. The water-loss rate, shear force, and meat color of the muscle were unaffected (P > 0.05) by the stocking density, but pH values increased slightly as density increased. No significant difference was noted in the immunological parameters, but the blood total protein and potassium were significantly affected by stocking density (P < 0.05). The findings of this study suggest that increasing the stocking density advantageously affected feed/gain and decreased the final BW, whereas no evidence was found that stocking density caused changes in any of the measured immune parameters.
Collapse
Affiliation(s)
- H B Tong
- Poultry Institute, Chinese Academy of Agricultural Sciences, 225125 Yangzhou, Jiangsu, P. R. China.
| | | | | | | | | |
Collapse
|
32
|
Ke YY, Liu WJ, Wang ZX, Chen YX. Effects of monochromatic light on quality properties and antioxidation of meat in broilers. Poult Sci 2011; 90:2632-7. [PMID: 22010251 DOI: 10.3382/ps.2011-01523] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Our previous study demonstrated that blue monochromatic light was better to promote the growth and development of broilers than red light. However, consumer research suggests that the eating quality of the meat is more important. The present study was, therefore, designed to further evaluate the effects of various monochromatic lights on the muscle growth and quality properties and antioxidation of meat. A total of 288 newly hatched Arbor Acre male broilers were exposed to blue light (BL), green light (GL), red light (RL), and white light (WL) by a light-emitting diode system for 49 d, respectively. Results showed that the broilers reared under BL significantly increased BW and carcass yield as compared with RL, WL, and GL (P < 0.05), but no statistical difference was found between GL and BL in weight of thigh muscle and carcass yield (P > 0.05). Compared with RL, the muscles of breast and thigh in GL and BL had higher pH, water-holding capacity, and protein content, whereas cooking loss, lightness value, shear value, and fat content were lower (P < 0.05). Moreover, BL significantly elevated superoxide dismutase, glutathione peroxidase, and total antioxidant capability activities and reduced malondialdehyde content both in breast and thigh muscles as compared with RL and WL (P < 0.05), but there was no significant difference in the superoxide dismutase and glutathione peroxidase activities between GL and BL (P > 0.05). These results suggest that BL better improves meat quality of Arbor Acre broilers by elevating antioxidative capacity than does RL.
Collapse
Affiliation(s)
- Y Y Ke
- College of Animal Medicine, China Agricultural University, Beijing, China
| | | | | | | |
Collapse
|
33
|
Chan J, Omana D, Betti M. Functional and rheological properties of proteins in frozen turkey breast meat with different ultimate pH. Poult Sci 2011; 90:1112-23. [DOI: 10.3382/ps.2010-01185] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|
34
|
High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler Pectoralis major muscles. Meat Sci 2011; 89:181-8. [PMID: 21663805 DOI: 10.1016/j.meatsci.2011.04.015] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2011] [Revised: 03/10/2011] [Accepted: 04/18/2011] [Indexed: 11/20/2022]
Abstract
This study investigated the effect of early post-mortem temperature on broiler protein characteristics and meat quality. Muscles were kept at different temperatures (0, 20 and 40 °C) until 4h post-mortem and then stored at 4 °C. Rapid degradation of ATP and glycogen, thus inducing a high rate of lactate formation and pH drop, were found in the 40 °C group during incubation. When extracting proteins, a lower protein content of the sarcoplasmic fraction and a higher protein content of the myofibrillar fraction were found in the 40 °C group at 24h post-mortem; SDS-PAGE and western-blotting results revealed that phosphorylase was associated with the myofibrillar fraction. Furthermore, the 40 °C group had paler surfaces, higher drip loss and lower processing properties. These data suggest that elevated temperature during early post-mortem period, resulting in rapid glycolysis, induced phosphorylase denaturation and association with myofibrillar proteins thus generating pale and exudative characteristics.
Collapse
|
35
|
Yang X, Zhang B, Guo Y, Jiao P, Long F. Effects of dietary lipids and Clostridium butyricum on fat deposition and meat quality of broiler chickens. Poult Sci 2010; 89:254-60. [PMID: 20075277 DOI: 10.3382/ps.2009-00234] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The effects of dietary lipids and Clostridium butyricum on carcass quality, fat deposition, meat quality, and fatty acid contents of breast meat in broiler chickens were investigated. One hundred sixty one-day-old broiler chicks (Arbor Acres) were divided into 4 treatment groups in a 2x2 factorial arrangement and fed 4 diets with 2 lipid sources (soybean oil or fish oil) and 2 levels of C. butyricum (0 or 5 g/kg of diets) were used. Abdominal fat was significantly reduced when chicks were fed the fish oil diet compared with the soybean oil diet (P<0.01). Fish oil diets increased drip losses of the breast and thigh muscles, thawing losses of breast muscle, and boiling losses of thigh muscle (P<0.05). Moreover, the C. butyricum diet profoundly reduced shear force of muscle (P<0.05). The supplementation of C. butyricum increased i.m. fat, the contents of C20:5n-3 (P<0.05), and total n-3 polyunsaturated fatty acids (P<0.05) in breast muscle. Additionally, there were significant interactions between lipids and C. butyricum for drip losses of breast muscle (P<0.01) and boiling losses of thigh muscle (P<0.05) and for the contents of C20:5n-3 (P<0.05) and n-3 polyunsaturated fatty acids (P<0.05) of breast muscle. The results of this study indicate that dietary inclusion of C. butyricum improves meat quality and fatty acid profiles of breast meat in male broilers, particularly interacting with a fish oil diet.
Collapse
Affiliation(s)
- X Yang
- College of Animal Science and Technology, China Agricultural University, State Key Laboratory of Animal Nutrition, Beijing 100193, PR China
| | | | | | | | | |
Collapse
|
36
|
Jackman P, Sun DW, Allen P, Valous NA, Mendoza F, Ward P. Identification of important image features for pork and turkey ham classification using colour and wavelet texture features and genetic selection. Meat Sci 2009; 84:711-7. [PMID: 20374847 DOI: 10.1016/j.meatsci.2009.10.030] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2009] [Revised: 10/20/2009] [Accepted: 10/22/2009] [Indexed: 10/20/2022]
Abstract
A method to discriminate between various grades of pork and turkey ham was developed using colour and wavelet texture features. Image analysis methods originally developed for predicting the palatability of beef were applied to rapidly identify the ham grade. With high quality digital images of 50-94 slices per ham it was possible to identify the greyscale that best expressed the differences between the various ham grades. The best 10 discriminating image features were then found with a genetic algorithm. Using the best 10 image features, simple linear discriminant analysis models produced 100% correct classifications for both pork and turkey on both calibration and validation sets.
Collapse
Affiliation(s)
- Patrick Jackman
- FRCFT Research Group, Biosystems Engineering, University College Dublin, National University of Ireland, Agriculture & Food Science Centre, Belfield, Dublin 4, Ireland
| | | | | | | | | | | |
Collapse
|
37
|
Wang K, Shi S, Dou T, Sun H. Effect of a free-range raising system on growth performance, carcass yield, and meat quality of slow-growing chicken. Poult Sci 2009; 88:2219-23. [DOI: 10.3382/ps.2008-00423] [Citation(s) in RCA: 97] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|
38
|
Qi KK, Chen JL, Zhao GP, Zheng MQ, Wen J. Effect of dietary omega6/omega3 on growth performance, carcass traits, meat quality and fatty acid profiles of Beijing-you chicken. J Anim Physiol Anim Nutr (Berl) 2009; 94:474-85. [PMID: 19663971 DOI: 10.1111/j.1439-0396.2009.00932.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
The effects of varying the omega6 to omega3 fatty acid ratio (omega6/omega3) of diets on growth performance, carcass traits, meat quality and fatty acid composition of breast muscle were investigated in Beijing-you chickens grown to 92 days. A total of 360 one-day-old female BJY chickens were fed diets containing 0%, 0.12%, 0.42%, 1.00% or 1.97% linseed oil replacing equal weights of maize oil to make dietary omega6/omega3 to be approximately 30:1, 20:1, 10:1, 5:1 and 2.5:1. Subcutaneous fat thickness and intramuscular fat content increased significantly in birds fed up to 10:1 omega6/omega3. a* values (redness of meat, dimension of the CIELAB-system) progressively increased as the diets contained increasing omega3 content, up to the 10:1 omega6/omega3.The changes in b* (yellowness of meat, dimensions of the CIELAB-system) were also significant but the pattern was almost the reverse of changes in a*. Shear force increased significantly as dietary omega6/omega3 was reduced from 30:1 to 5:1. Decreasing the dietary omega6/omega3 clearly decreased the content in breast muscle of C20:1 and C22:1, but increased that of C24:1. C20:4, C20:5 and C22:5, increased significantly by decreasing the dietary omega6/omega3, and the birds fed the 10:1 diet had higher contents of C22:6 than other treatments. This study has clearly demonstrated that decreasing the dietary omega6/omega3, increases the deposition of desirable omega3 and omega6 long chain PUFA in the edible tissue, thereby achieving nutritionally enriched meat.
Collapse
Affiliation(s)
- K K Qi
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, State Key Laboratory of Animal Nutrition, Beijing, China
| | | | | | | | | |
Collapse
|
39
|
Barbut S. Pale, soft, and exudative poultry meat—Reviewing ways to manage at the processing plant. Poult Sci 2009; 88:1506-12. [DOI: 10.3382/ps.2009-00118] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|
40
|
Yu LH, Lee ES, Jeong JY, Choi JH, Kim CJ. Effects of Post-mortem Temperature on the Physicochemical Properties of Hot-boned Chicken Breast Muscles. Korean J Food Sci Anim Resour 2009. [DOI: 10.5851/kosfa.2009.29.1.55] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
|
41
|
Zhao G, Chen J, Zheng M, Wen J, Zhang Y. Correlated Responses to Selection for Increased Intramuscular Fat in a Chinese Quality Chicken Line. Poult Sci 2007; 86:2309-14. [DOI: 10.1093/ps/86.11.2309] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
|
42
|
Lu Q, Wen J, Zhang H. Effect of chronic heat exposure on fat deposition and meat quality in two genetic types of chicken. Poult Sci 2007; 86:1059-64. [PMID: 17495073 DOI: 10.1093/ps/86.6.1059] [Citation(s) in RCA: 178] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The effects of chronic heat stress on growth, proportion of carcass and fat deposition, and meat quality were investigated in 2 genetic types of chickens. One hundred and eight 5-wk-old male chickens from a commercially fast-growing strain (Arbor Acres, AA) and a locally slow-growing species (Beijing You chicken, BJY) were kept in the following conditions: constant optimal ambient temperature at 21 degrees C and ad libitum feeding (21AL), constant high ambient temperature at 34 degrees C and ad libitum feeding (34AL), and constant optimal ambient temperature 21 degrees C and pair-fed to the 34AL chickens (21PF). The results showed that feed intakes were decreased by heat exposure in both type of chickens at 8 wk of age (P<0.001). At 34 degrees C, AA broilers exhibited greatly decreased weight gain (22.38 vs. 61.45 g/d for 21AL) and lower breast proportion compared with 21AL, while the relevant indices of BJY chickens were not affected in hot condition. Abdominal fat deposition of BJY chickens was enhanced by heat exposure (P<0.05). Fat deposition of AA broilers was decreased in heat-exposed and pair-fed chickens. Abdominal and intermuscular fat deposition in 34AL birds, however, were enhanced compared with 21PF birds (P<0.01). The L* values, drip loss, initial pH, and shear force of breast meat in BJY chickens were not affected by treatments. In AA birds, chronic heat stress increased L* values and drip loss compared with 21AL, but pH and shear force were not affected by treatments. The results from this study indicated that the impact of heat stress was breed dependent and that BJY chickens showed higher resistance to high ambient temperature, which could be related to their increased feed efficiency and deposition of abdominal fat under heat exposure.
Collapse
Affiliation(s)
- Q Lu
- Institute of Animal Science, Chinese Academy of Agricultural Science, State Key Laboratory of Animal Nutrition, Beijing, 100094, China
| | | | | |
Collapse
|
43
|
Bekhit A, Farouk M, Cassidy L, Gilbert K. Effects of rigor temperature and electrical stimulation on venison quality. Meat Sci 2007; 75:564-74. [DOI: 10.1016/j.meatsci.2006.09.005] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2006] [Revised: 09/11/2006] [Accepted: 09/11/2006] [Indexed: 11/26/2022]
|
44
|
Fraqueza MJ, Cardoso AS, Ferreira MC, Barreto AS. Incidence of pectoralis major turkey muscles with light and dark color in a Portuguese slaughterhouse. Poult Sci 2006; 85:1992-2000. [PMID: 17032835 DOI: 10.1093/ps/85.11.1992] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Turkey meat and processed products are very popular in Portugal. However, no studies have been made to assess turkey meat quality. The main objective of this study was to evaluate the quality of turkey breast meat in a Portuguese slaughterhouse, differentiating it to obtain better industrial management, performance, and consumer contentment. Nine hundred and seventy-seven male turkeys (from 16 to 20 wk old) from different flocks (BUT 9 and BIG 6) were evaluated to assess meat quality. Turkeys were slaughtered on different days, electrically stunned (225 V/3 s), and scalded in a vertical water bath at 81 degrees C/5 min. On the slaughter line, the pH and temperature were measured on the pectoralis muscle 15 min postmortem. The carcasses were fast-cooled in a tunnel (-2 degrees C/2 m.s(-1)/90% RH) for 2 h and kept in a refrigeration chamber (0 degree C/85% RH) until deboning (approximately 24 h postmortem). Color and pH 24 h postmortem (pH(24)) were measured on the pectoralis major muscle after carcass deboning. Pectoralis major muscles were selected according to criteria used by Barbut (1996) and drip loss, cooking loss, and total pigments analysis were performed on 67 different sliced meat samples. Muscles classified by pH decline rate, called rapid glycolytic, did not present final quality characteristics that could relate them with pale, soft, and exudative- (PSE) like meat, because there was no relationship between pH 15 h postmortem and lightness (L*), drip loss, or cooking loss. The differences, founded on physicochemical characteristics within pectoralis major muscles, allowed us to establish a criteria of turkey meat quality for dark and PSE-like meat, with L* < or = 44 and pH(24) > or = 5.8 and L* > or = 50 and pH(24) < 5.8, respectively. Based on criteria, the studied population presented 8.1% of carcasses with PSE-like muscles and 12.1% with dark muscles. The association of pH(24) and L* as criteria classification can be useful to classify turkey meat quality.
Collapse
Affiliation(s)
- M J Fraqueza
- Faculdade de Medicina Veterinária, Centro de Investigação Interdisciplinar em Sanidade Animal, Universidade Técnica de Lisboa, 1300-477 Lisboa, Portugal.
| | | | | | | |
Collapse
|
45
|
Molette C, Sérieye V, Rossignol M, Babilé R, Fernandez X, Rémignon H. High Postmortem Temperature in Muscle Has Very Similar Consequences in Two Turkey Genetic Lines. Poult Sci 2006; 85:2270-7. [PMID: 17135686 DOI: 10.1093/ps/85.12.2270] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
In the present study, we artificially generated pale, soft, exudative turkey meat by holding muscles immediately after death at 40 degrees C for 6 h. Two genetic types (BUT9 and Label) were compared. When muscles were kept at 40 degrees C, BUT9 muscles exhibited higher lightness values than Label muscles. Drip, thawing, and cook losses were higher for muscles held at 40 degrees C, compared with those held at 4 degrees C, regardless of genetic type. A significant decrease in meat tenderness was found for muscles kept at 40 degrees C. For both genetic types, protein extractabilities either with low ionic strength or high ionic strength buffer decreased for muscles held at 40 degrees C. These fractions were analyzed by using SDS-PAGE, and proteins that differed from the 4 degrees C and 40 degrees C treatments were identified using a matrix-assisted laser desorption ionization time-of-flight mass spectrometer. We reported the alteration of various proteins, such as alpha-actinin, myosin heavy chain, myokinase, phosphorylase, and ATP synthase.
Collapse
Affiliation(s)
- C Molette
- Laboratoire Zootechnie et Qualité des Produits Animaux, INRA, Ecole Nationale Supérieure Agronomique de Toulouse, BP 32607 31326 Castanet-Tolosan Cedex, France.
| | | | | | | | | | | |
Collapse
|
46
|
Amundson C, Tarté R. Protein Interactions in Muscle Foods. FOOD SCIENCE AND TECHNOLOGY 2005. [DOI: 10.1201/9781420028133.ch7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
|
47
|
Molette C, Rémignon H, Babilé R. Modification of glycolyzing enzymes lowers meat quality of turkey. Poult Sci 2005; 84:119-27. [PMID: 15685951 DOI: 10.1093/ps/84.1.119] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
This paper presents the results of a study on meat quality and protein alterations of fast glycolyzing (FG) and normal glycolyzing (NG) turkey breast muscles. In a commercial processing plant, 34 breast muscles were sampled at 20 min postmortem from a large flock: 17 samples showing the lowest pH(20min) (6.04 +/- 0.09; FG) and 17 showing average pH(20min) (6.47 +/- 0.01; NG). Over a 9-d storage period at 4 degrees C, L* values did not differ between the 2 groups. The FG group showed higher drip, thawing, and cook loss values, and lower processing yield than the NG group. Warner-Bratzler shear force values of cooked meat were higher in the FG group than in the NG group. The FG meat presented a lower protein extractability with low ionic strength buffer than the NG meat. No differences in SDS-PAGE banding patterns were detectable for the different protein extracts between the 2 groups. On the contrary, when SDS-PAGE gels were performed on basic proteins, they showed differences in banding intensity for 2 proteins: glyceraldehyde-3-phosphate dehydrogenase and aldolase A.
Collapse
Affiliation(s)
- C Molette
- Laboratoire Zootechnie et Qualité des Produits Animaux Laboratory, Ecole Nationale Supérieure Agronomique de Toulouse BP 107, 31326 Castanet Tolosan Cedex, France
| | | | | |
Collapse
|
48
|
Galobart J, Moran ET. Refrigeration and freeze-thaw effects on broiler fillets having extreme L* values. Poult Sci 2004; 83:1433-9. [PMID: 15339021 DOI: 10.1093/ps/83.8.1433] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Eight hundred broiler males were grown to 56 d and processed under common terms while maintaining individual identity. Front halves were deboned 24 h postmortem (PM) to obtain breast fillets, and CIELAB light reflectance was immediately measured on the skin side of each fillet. Fillets were bagged and held at 4 degrees C for 24 h, and then 20 fillets exhibiting the darkest (47.3 to 57.5), lightest (71.1 to 76.4), and median (63.7 to 64.0) L* values were selected and trimmed to best define the pectoralis major. Remeasurement of light reflectance at 48 h PM revealed decreased L* values solely associated with fillets having the highest L* at 24 h. One-half of the fillets representing each category was frozen (4 d at -20 degrees C) and thawed (3 d at 4 degrees C). The L* value, after thawing, decreased from the 48 h PM value, which equivalently occurred in for all L* categories. Although 48 h PM fillets from each L* category were of similar weights, their lengths and widths increased with L* value. Exudate lost with thawing increased with L* value and paralleled decreases in length and width to equalize dimensions among sources.
Collapse
Affiliation(s)
- J Galobart
- Auburn University, Poultry Science, Auburn, Alabama 36849, USA
| | | |
Collapse
|