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Sánchez-Villalba E, Corral-March EA, Valenzuela-Melendres M, Zamorano-García L, Celaya-Michel H, Ochoa-Meza A, González-Ríos H, Barrera-Silva MÁ. Chromium Methionine and Ractopamine Supplementation in Summer Diets for Grower-Finisher Pigs Reared under Heat Stress. Animals (Basel) 2023; 13:2671. [PMID: 37627462 PMCID: PMC10451215 DOI: 10.3390/ani13162671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 08/07/2023] [Accepted: 08/17/2023] [Indexed: 08/27/2023] Open
Abstract
This study aimed to determine the effects of the dietary supplementation of chromium methionine (CrMet) and ractopamine (RAC) on pigs in the growing-finishing stage under heat stress. The parameters evaluated included productive behavior, blood components, carcass characteristics, organ weight, and meat quality. This study was conducted during the summer season in Sonora, Mexico. The treatments included: (1) control diet (CON), a base diet (BD) formulated to satisfy the nutritional requirements of pigs; (2) RAC, BD plus 10 ppm RAC supplemented during the last 34 days of the study; (3) CrMet-S, BD supplemented with 0.8 ppm of Cr from CrMet during the last 34 days; and (4) CrMet-L, BD supplemented with 0.8 ppm of Cr from CrMet for an 81 d period. RAC supplementation improved the productive behavior and main carcass characteristics of the pigs compared with CON. However, RAC and CrMet supplementation during the last 34 days showed similar results in terms of weight gain, carcass quality, blood components, organ weight, and meat quality. The addition of CrMet-S had a moderate (although not significant) increase in productive performance and carcass weight. These findings are encouraging, as they suggest that CrMet may be a potential alternative for growth promotion. However, more research is needed.
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Affiliation(s)
- Esther Sánchez-Villalba
- Departamento de Agricultura y Ganadería, Universidad de Sonora, Carretera a Bahía de Kino Km. 21, Hermosillo 83000, Mexico; (E.S.-V.); (H.C.-M.); (A.O.-M.)
| | - Eileen Aglahe Corral-March
- Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), Carretera a la Victoria Km. 0.6, Hermosillo 83304, Mexico; (E.A.C.-M.); (M.V.-M.); (L.Z.-G.)
| | - Martín Valenzuela-Melendres
- Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), Carretera a la Victoria Km. 0.6, Hermosillo 83304, Mexico; (E.A.C.-M.); (M.V.-M.); (L.Z.-G.)
| | - Libertad Zamorano-García
- Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), Carretera a la Victoria Km. 0.6, Hermosillo 83304, Mexico; (E.A.C.-M.); (M.V.-M.); (L.Z.-G.)
| | - Hernán Celaya-Michel
- Departamento de Agricultura y Ganadería, Universidad de Sonora, Carretera a Bahía de Kino Km. 21, Hermosillo 83000, Mexico; (E.S.-V.); (H.C.-M.); (A.O.-M.)
| | - Andrés Ochoa-Meza
- Departamento de Agricultura y Ganadería, Universidad de Sonora, Carretera a Bahía de Kino Km. 21, Hermosillo 83000, Mexico; (E.S.-V.); (H.C.-M.); (A.O.-M.)
| | - Humberto González-Ríos
- Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), Carretera a la Victoria Km. 0.6, Hermosillo 83304, Mexico; (E.A.C.-M.); (M.V.-M.); (L.Z.-G.)
| | - Miguel Ángel Barrera-Silva
- Departamento de Agricultura y Ganadería, Universidad de Sonora, Carretera a Bahía de Kino Km. 21, Hermosillo 83000, Mexico; (E.S.-V.); (H.C.-M.); (A.O.-M.)
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Song G, Yang K, Wu D, Lu W, Chi R, Ma J, Sun W. Yam Bean ( Pachyrhizus erosus L. Urban) Powder Improves Grass Carp Myofibrillar Protein Gel by Forming Disulfide Bonds, Hydrogen Bonds, and Proper Microstructure. Foods 2023; 12:foods12102072. [PMID: 37238889 DOI: 10.3390/foods12102072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/04/2023] [Accepted: 05/19/2023] [Indexed: 05/28/2023] Open
Abstract
This study aimed to analyze the impact of different additions (0-1.25%) of yam bean powder (YBP) on myofibrillar protein (MP) gel characteristics such as the structure, water-holding capacity (WHC), chemical interaction strength of grass carp MP, and texture. The results showed that the YBP exhibited a strong water absorption capacity and filled in the protein heat-induced polymerization gel network well, which enabled the gel network to capture and retain water effectively, resulting in MP gels containing YBP with excellent WHC and gel strength (0.75%). In addition, YBP induced the formation of hydrogen and disulfide bonds in proteins and inhibited the conversion of α-helices to β-sheets and β-turn structures, facilitating the formation of high-strength gel networks (p < 0.05). In conclusion, YBP can significantly improve the thermally induced gelling properties of grass carp MP. In particular, the addition of 0.75% YBP had the best effect in terms of filling the gel network of grass carp MP, resulting in the formation of a continuous and dense protein network, leading to the composite gel with the best WHC and texture.
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Affiliation(s)
- Geyao Song
- College of Life Science, Yangtze University, Jingzhou 434023, China
| | - Kun Yang
- College of Life Science, Yangtze University, Jingzhou 434023, China
| | - Di Wu
- College of Life Science, Yangtze University, Jingzhou 434023, China
| | - Weiwei Lu
- College of Life Science, Yangtze University, Jingzhou 434023, China
| | - Rongshuo Chi
- College of Life Science, Yangtze University, Jingzhou 434023, China
| | - Jing Ma
- College of Life Science, Yangtze University, Jingzhou 434023, China
| | - Weiqing Sun
- College of Life Science, Yangtze University, Jingzhou 434023, China
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Use of Pleurotus ostreatus to Enhance the Oxidative Stability of Pork Patties during Storage and In Vitro Gastrointestinal Digestion. Foods 2022; 11:foods11244075. [PMID: 36553817 PMCID: PMC9778142 DOI: 10.3390/foods11244075] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/11/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022] Open
Abstract
Lipid and protein oxidation are the major causes of meat quality deterioration. Edible mushrooms have been proposed as a strategy to prevent quality deterioration during cold storage. This study aimed to assess the effects of Pleurotus ostreatus powder (POP) on the oxidative stability of pork patties during cold storage and after in vitro gastrointestinal digestion (ivGD). Pork patties were subjected to four treatments: control (without antioxidant), T1 (2% POP, w/w) and T2 (5% POP, w/w), and T3 as positive control (0.02% BHT, fat basis). POP aqueous, ethanolic, and aqueous ethanol extract were subjected to phytochemical and antioxidant assays. Raw pork patties were subjected to a chemical proximate composition evaluation. At the same time, raw and cooked pork patties were stored at 2 °C for 9 days and subjected to meat quality measurements. Furthermore, the total antioxidant activity of cooked pork patties was determined after ivGD. Results showed that POP ethanol extract showed the highest polysaccharide, phenol, and flavonoid content, as well as antiradical and reducing power properties. POP incorporation into raw and cooked pork patties enhances meat quality traits, including pH, water-holding capacity, cooking-loss weight, texture, color, lipid, and protein oxidation (p < 0.05). Furthermore, incorporating POP into cooked samples increases the phytochemical content and antioxidant activity during ivGD. In conclusion, POP has great potential as a natural antioxidant for meat products.
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Yang K, Wu D, Wang L, Wang X, Ma J, Sun W. Direct current magnetic field: An optional strategy for reducing pyrophosphate in gelatinous meat products. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Tánori-Lozano A, Quintana-Romandía AI, Montalvo-Corral M, Pinelli-Saavedra A, Valenzuela-Melendres M, Dávila-Ramírez JL, Islava-Lagarda TY, González-Ríos H. Influence of ferulic acid and clinoptilolite supplementation on
growth performance, carcass, meat quality, and fatty acid profile of finished
lambs. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2022; 64:274-290. [PMID: 35530412 PMCID: PMC9039957 DOI: 10.5187/jast.2022.e21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Revised: 01/19/2022] [Accepted: 03/15/2022] [Indexed: 11/22/2022]
Abstract
This study was conducted to evaluate the effect of ferulic acid (FA) and
clinoptilolite (CTL) supplementation on the growth performance, carcass
characteristics, and meat quality of hair-breed lambs. Twenty-eight Kathadin
male lambs (33.72 ± 3.4 kg) were randomly allocated to one of the four
diets (n=7) under a 2 × 2 factorial arrangement to evaluate the effect of
FA (0 or 300 ppm) and CTL (0% or 1%) during the last 40 days of the finishing
phase. No interaction between additives was shown for growth performance,
carcass characteristics and meat quality, with exception of the fatty acid
profile (p < 0.05). FA reduced feed intake and carcass
conformation (p < 0.05). Wholesale cuts were not
affected by FA or CTL (p > 0.05). The L*, a*, and C*
color parameters and some intramuscular fatty acids of the longissimus
thoracis muscle were positively modified by CTL supplementation
(p < 0.05). While there was no FA × CTL
interaction, each additive could be used individually in animal nutrition to
improve the feedlot performance and meat quality of the lambs.
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Affiliation(s)
- Ana Tánori-Lozano
- Centro de Investigación en
Alimentación y Desarrollo, A.C. (CIAD, A.C.),
Hermosillo, Sonora 83304, Mexico
| | | | - Maricela Montalvo-Corral
- Centro de Investigación en
Alimentación y Desarrollo, A.C. (CIAD, A.C.),
Hermosillo, Sonora 83304, Mexico
| | - Araceli Pinelli-Saavedra
- Centro de Investigación en
Alimentación y Desarrollo, A.C. (CIAD, A.C.),
Hermosillo, Sonora 83304, Mexico
| | | | - José Luis Dávila-Ramírez
- Ciencia Aplicada para el Desarrollo
Tecnológico, A.C. (CIADETEC, A.C.), Hermosillo, Sonora
83260, Mexico
| | | | - Humberto González-Ríos
- Centro de Investigación en
Alimentación y Desarrollo, A.C. (CIAD, A.C.),
Hermosillo, Sonora 83304, Mexico
- Corresponding author: Humberto
González-Ríos, Centro de Investigación en
Alimentación y Desarrollo, A.C. (CIAD, A.C.), Hermosillo, Sonora 83304,
Mexico. Tel: +52-662-289-2400, E-mail:
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López-Baca MÁ, Avendaño-Reyes L, Macías-Cruz U, Muhlia-Almazán A, Valenzuela-Melendres M, Peña-Ramos EA, Islava-Lagarda TY, González-Rios H. Muscle fiber morphometry and physicochemical characteristics of the Longissimus thoracis muscle of hair male lambs fed zilpaterol hydrochloride and implanted with steroids. Meat Sci 2021; 177:108490. [PMID: 33744607 DOI: 10.1016/j.meatsci.2021.108490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 03/04/2021] [Accepted: 03/05/2021] [Indexed: 10/22/2022]
Abstract
Muscle fiber morphometry and physicochemical characteristics were evaluated in LT muscles obtained from entire male lambs treated with zilpaterol hydrochloride (ZH, 0 and 0.15 mg/kg body weight) and/or steroidal implant (SI, with and without trenbolone acetate/estradiol). ZH and SI acted synergistically to increase LT area, type-IIb fiber cross-sectional area and soluble collagen content, likewise to decrease metmyoglobin concentration and insoluble collagen content. Ash content and ultimate pH showed a decrease due to an antagonistic effect between ZH and SI. Content of total collagen, protein, fat, moisture, oxidized lipids and water-holding capacity were unaffected by ZH and SI. Supplemental ZH, but not SI, decreased all color parameters and tended to increase shear force. Overall, the SI implantation of male lambs followed by a ZH supplementation promoted greater LT hypertrophy, without affecting protein and fat content, and physicochemical characteristics in their meat.
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Affiliation(s)
- M Ángeles López-Baca
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo, Sonora 83304, Mexico
| | - Leonel Avendaño-Reyes
- Universidad Autónoma de Baja california, Instituto de Ciencias Agrícolas, Valle de Mexicali, Baja California 21705, Mexico
| | - Ulises Macías-Cruz
- Universidad Autónoma de Baja california, Instituto de Ciencias Agrícolas, Valle de Mexicali, Baja California 21705, Mexico
| | - Adriana Muhlia-Almazán
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo, Sonora 83304, Mexico
| | - Martín Valenzuela-Melendres
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo, Sonora 83304, Mexico
| | - Etna Aida Peña-Ramos
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo, Sonora 83304, Mexico
| | - Thalia Y Islava-Lagarda
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo, Sonora 83304, Mexico
| | - Humberto González-Rios
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo, Sonora 83304, Mexico.
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Peña-Torres EF, Dávila-Ramírez JL, Peña-Ramos EA, Valenzuela-Melendres M, Pinelli-Saavedra A, Avendaño-Reyes L, González-Ríos H. Effects of dietary ferulic acid on growth performance, carcass traits and meat quality of heifers. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:548-554. [PMID: 32673405 DOI: 10.1002/jsfa.10666] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/08/2018] [Revised: 06/22/2020] [Accepted: 07/16/2020] [Indexed: 05/26/2023]
Abstract
BACKGROUND Ferulic acid is a natural occurring compound with antioxidant and antimicrobial bioactive properties, and recently was proposed as a new alternative growth promoter in meat-producing animals without changing meat quality parameters. The present study aimed to evaluate the impact of two doses of ferulic acid (FA) on the feedlot performance, carcass traits, and physicochemical and sensory characteristics of meat quality in commercial heifers. Ninety heifers (3/4 Bos taurus; n = 270; body weight = 480 ± 10 kg) were randomly assigned to one of the following treatments (30 days): Control, fed with a basal diet; FA250 or FA500 offered the same diet further supplemented with FA at 250 or 500 mg kg-1 feed, respectively. Feedlot performance, carcass traits, and physicochemical and meat sensory characteristics were evaluated. RESULTS FA supplementation increased average daily gain (ADG) by 21%, hot carcass weight by 1.8% and cold carcass weight by 1.6% with respect to the control (P < 0.05). FA500 treatment caused a decrease (P < 0.05) in some carcass traits. However, carcass characteristics of economic importance, such as cold carcass dressing and LT muscle area, were improved by FA250 supplementation (P < 0.05), causing a possible growth promoter effect. Physicochemical and sensory parameters of meat were not altered by FA supplementation (P > 0.05). CONCLUSION Ferulic acid has the potential for use as a growth promoter additive in finishing heifers without negatively affecting the meat quality, as occurs with some synthetic growth promotants compounds used in animal production. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Edgar Fernando Peña-Torres
- Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera Gustavo Enrique Astiazarán Rosas, Hermosillo, Mexico
| | - José Luis Dávila-Ramírez
- Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera Gustavo Enrique Astiazarán Rosas, Hermosillo, Mexico
- Ciencia Aplicada para el Desarrollo Tecnológico, A.C. Carretera a Bahía de Kino Km. 14.0, Hermosillo, Mexico
| | - Etna Aida Peña-Ramos
- Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera Gustavo Enrique Astiazarán Rosas, Hermosillo, Mexico
| | - Martín Valenzuela-Melendres
- Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera Gustavo Enrique Astiazarán Rosas, Hermosillo, Mexico
| | - Araceli Pinelli-Saavedra
- Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera Gustavo Enrique Astiazarán Rosas, Hermosillo, Mexico
| | - Leonel Avendaño-Reyes
- Instituto de Ciencias Agrícolas, Universidad Autónoma de Baja California, Ejido Nuevo León, Mexico
| | - Humberto González-Ríos
- Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera Gustavo Enrique Astiazarán Rosas, Hermosillo, Mexico
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Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel: A novel study combined with low field NMR and Raman spectroscopy. Food Chem 2020; 326:126896. [DOI: 10.1016/j.foodchem.2020.126896] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 04/21/2020] [Accepted: 04/21/2020] [Indexed: 12/18/2022]
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Effect of yeast culture (Saccharomyces cerevisiae) supplementation on growth performance, blood metabolites, carcass traits, quality, and sensorial traits of meat from pigs under heat stress. Anim Feed Sci Technol 2020. [DOI: 10.1016/j.anifeedsci.2020.114573] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Dávila-Ramírez JL, Munguía-Acosta LL, Morales-Coronado JG, García-Salinas AD, González-Ríos H, Celaya-Michel H, Sosa-Castañeda J, Sánchez-Villalba E, Anaya-Islas J, Barrera-Silva MA. Addition of a Mixture of Plant Extracts to Diets for Growing-Finishing Pigs on Growth Performance, Blood Metabolites, Carcass Traits, Organ Weight as a Percentage of Live Weight, Quality and Sensorial Analysis of Meat. Animals (Basel) 2020; 10:ani10071229. [PMID: 32698311 PMCID: PMC7401503 DOI: 10.3390/ani10071229] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 07/09/2020] [Accepted: 07/10/2020] [Indexed: 11/16/2022] Open
Abstract
The effect of plant extracts (PE; artichoke, celery, beet, onion, garlic, spinach, avocado, oats, and parsley) in the diet of growing pigs under heat stress was investigated. Parameters included growth performance, blood constituents, carcass characteristics, organ percentage, quality and sensory appraisal of the pork. The study was performed during the Mexican summer, using 60 pigs. Treatments included the control, to which 0.1% PE, and 0.15% PE were added. The use of PE (0.1 and 0.15%) generated an increase in the average daily gain (ADG, by 10.0% for both treatments), and final live weight (LW, by 6.3% and 6.8%) (p < 0.05). The level of blood albumin at 95 kg was higher when supplementing with 0.1% PE (p < 0.05). At 120 kg LW, creatine kinase values showed a tendency to be different (p = 0.07). Carcass weight increased (p < 0.05) when adding PE. Supplementation with 0.1% PE decreased (p < 0.05) the red/green (a *) hue of the meat, whereas supplementation with 0.1% and 0.15% PE increased the yellow/blue (b *) hue (p < 0.05). The addition of PE improves pig growth performance, and carcass weight by reducing the negative effects of heat stress, without markedly modifying blood constituents, meat quality, and sensory attributes of the pork.
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Affiliation(s)
- José Luis Dávila-Ramírez
- Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), Carretera a la Victoria km. 0.6. Hermosillo, Sonora 83304, Mexico; (J.L.D.-R.); (H.G.-R.)
- Ciencia Aplicada para el Desarrollo Tecnológico, A.C. (CIADETEC, A.C.), Pedro Moreno # 24, Col. Centro Norte. Hermosillo, Sonora 83000, Mexico
| | - Lucas Lisandro Munguía-Acosta
- Departamento de Agricultura y Ganadería, Universidad de Sonora, Carretera a Bahía de Kino km. 21. Hermosillo, Sonora 83000, Mexico; (L.L.M.-A.); (J.G.M.-C.); (A.D.G.-S.); (H.C.-M.); (J.S.-C.); (J.A.-I.)
| | - Jubitza Guadalupe Morales-Coronado
- Departamento de Agricultura y Ganadería, Universidad de Sonora, Carretera a Bahía de Kino km. 21. Hermosillo, Sonora 83000, Mexico; (L.L.M.-A.); (J.G.M.-C.); (A.D.G.-S.); (H.C.-M.); (J.S.-C.); (J.A.-I.)
| | - Ana Delia García-Salinas
- Departamento de Agricultura y Ganadería, Universidad de Sonora, Carretera a Bahía de Kino km. 21. Hermosillo, Sonora 83000, Mexico; (L.L.M.-A.); (J.G.M.-C.); (A.D.G.-S.); (H.C.-M.); (J.S.-C.); (J.A.-I.)
| | - Humberto González-Ríos
- Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), Carretera a la Victoria km. 0.6. Hermosillo, Sonora 83304, Mexico; (J.L.D.-R.); (H.G.-R.)
| | - Hernán Celaya-Michel
- Departamento de Agricultura y Ganadería, Universidad de Sonora, Carretera a Bahía de Kino km. 21. Hermosillo, Sonora 83000, Mexico; (L.L.M.-A.); (J.G.M.-C.); (A.D.G.-S.); (H.C.-M.); (J.S.-C.); (J.A.-I.)
| | - Jesús Sosa-Castañeda
- Departamento de Agricultura y Ganadería, Universidad de Sonora, Carretera a Bahía de Kino km. 21. Hermosillo, Sonora 83000, Mexico; (L.L.M.-A.); (J.G.M.-C.); (A.D.G.-S.); (H.C.-M.); (J.S.-C.); (J.A.-I.)
| | - Esther Sánchez-Villalba
- Laboratory of Reproduction, Centre of Reproductive Biotechnology (CEBIOR-BIOREN), Faculty of Medicine, Universidad de la Frontera, Temuco 4780000, Chile;
| | - Jesús Anaya-Islas
- Departamento de Agricultura y Ganadería, Universidad de Sonora, Carretera a Bahía de Kino km. 21. Hermosillo, Sonora 83000, Mexico; (L.L.M.-A.); (J.G.M.-C.); (A.D.G.-S.); (H.C.-M.); (J.S.-C.); (J.A.-I.)
| | - Miguel Angel Barrera-Silva
- Departamento de Agricultura y Ganadería, Universidad de Sonora, Carretera a Bahía de Kino km. 21. Hermosillo, Sonora 83000, Mexico; (L.L.M.-A.); (J.G.M.-C.); (A.D.G.-S.); (H.C.-M.); (J.S.-C.); (J.A.-I.)
- Correspondence: ; Tel.: +52-(662)-596-0297
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Imrich I, Mlyneková E, Mlynek J, Halo M, Kanka T. Comparison of the physico-chemical meat quality of the breeds Mangalitsa and Large white with regard to the slaughter weight. POTRAVINARSTVO 2020. [DOI: 10.5219/1334] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to compare the quality of musculus longissimus dorsi in the breeds of Mangalitsa and Large White with regard to the slaughter weight. Large White (LW) breed and White Mangalitsa (Ma) breed were used in the experiment. The system of housing and feeding was the same in both of the monitored breeds. The pigs were fed with the same feeding mixture ad libitum. According to the slaughter weight, the pigs were divided into three groups: up to 100 kg, 101 – 110 kg and over 110 kg. The breed Ma had a significantly lower drip loss than the breed LW. Evaluating the color of the meat, the LW breed has showed significantly higher L* (lightness, white ±black) and lower a* (redness, red ± green) values than the Ma breed. Within the chemical meat composition, the Ma breed had a significantly higher water content in MLD compared to the LW breed. Generally, there were no major differences in the meat quality between the Mangalitsa and Large White breeds. Finally it can be concluded that the breed Mangalitsa showed more favorable values of the physico-chemical indicators. Comparing the quality of the meat with regard to the slaughter weight, there were no large differences between individual weight groups. A higher slaughter weight has positively influenced mainly the color of the meat, as pigs weighing more than 110 kg achieved a significantly lower value of L* and a higher value of a* in comparison to pigs of the lower weight. As a positive effect of a higher slaughter weight can be considered its effect on the protein content in the meat, as pigs weighing over 100 kg have a significantly higher protein content in the meat than pigs weighing below 100 kg.
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12
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Ramírez-Rojo MI, Vargas-Sánchez RD, Torres-Martínez BDM, Torrescano-Urrutia GR, Lorenzo JM, Sánchez-Escalante A. Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties. Foods 2019; 8:foods8120631. [PMID: 31810247 PMCID: PMC6963196 DOI: 10.3390/foods8120631] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 11/14/2019] [Accepted: 11/27/2019] [Indexed: 11/16/2022] Open
Abstract
The lipid oxidation (LOX) of pork meat has been associated with loss of quality and shorter shelf life. Consequently, synthetic antioxidants have been used to reduce this process, but their use has shown potential health risks. Thus, the use of natural ingredients has been suggested as a strategy to prevent LOX. This study aimed to assess the oxidative stability of pork patties treated with ethanol extract of mesquite leaf (EEML) during storage. Furthermore, the polyphenol composition (TPC, total phenolic, TFC, total flavonoid) and antioxidant activity (antiradical and reducing power activity) of EEML were also evaluated. For this study, five treatments (CN (control), without antioxidant; Asc, ascorbic acid 0.02%; BHT, butylated hydroxytoluene 0.02%; EEML1, 0.05%; and EEML2, 0.1%) of pork patties were applied. Patty samples were stored at 4 °C, and physicochemical parameters, lipid oxidation, total antioxidant capacity of the meat, and sensory analysis were evaluated at 0, 3, 7, and 10 days of storage. EEML presented high values of TPC (278.5 mg gallic acid equivalent (GAE)/g) and TFC (226.8 mg rutin equivalents (RE)/g) levels. The addition of EEML did not modify the chemical composition of the pork patties. On the other hand, colour parameters were affected by the inclusion of EEML in pork patties, presenting the lowest a* in the CN group compared to the other groups after 10 days storage. Lipid oxidation increased during the whole period, showing the lowest (P < 0.05) conjugated dienes and thiobarbituric acid reactive substances (TBARS) values (40% and 90% of inhibition, respectively) compared to the CN group. Regarding sensory analysis, there were no significant differences in colour, appearance, odour, flavour, juiciness, fat sensation, and firmness of the cooked pork patties among treatments. These results suggest that EEML has great potential as a natural antioxidant for meat products.
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Affiliation(s)
- Margarita Irene Ramírez-Rojo
- Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo, Sonora 83304, Mexico; (M.I.R.-R.); (R.D.V.-S.); (B.d.M.T.-M.); (G.R.T.-U.)
| | - Rey David Vargas-Sánchez
- Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo, Sonora 83304, Mexico; (M.I.R.-R.); (R.D.V.-S.); (B.d.M.T.-M.); (G.R.T.-U.)
| | - Brisa del Mar Torres-Martínez
- Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo, Sonora 83304, Mexico; (M.I.R.-R.); (R.D.V.-S.); (B.d.M.T.-M.); (G.R.T.-U.)
| | - Gastón Ramón Torrescano-Urrutia
- Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo, Sonora 83304, Mexico; (M.I.R.-R.); (R.D.V.-S.); (B.d.M.T.-M.); (G.R.T.-U.)
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Correspondence: (J.M.L.); (A.S.-E.); Tel.: +34-988-548-277 (J.M.L.); +52-662-289-2400 (A.S.-E.)
| | - Armida Sánchez-Escalante
- Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo, Sonora 83304, Mexico; (M.I.R.-R.); (R.D.V.-S.); (B.d.M.T.-M.); (G.R.T.-U.)
- Correspondence: (J.M.L.); (A.S.-E.); Tel.: +34-988-548-277 (J.M.L.); +52-662-289-2400 (A.S.-E.)
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Purohit A, Mohan A. Antimicrobial effects of pyruvic and succinic acids on Salmonella survival in ground chicken. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108596] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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14
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Growth, carcass characteristics, cut yields and meat quality of lambs finished with zilpaterol hydrochloride and steroid implant. Meat Sci 2019; 158:107890. [PMID: 31382221 DOI: 10.1016/j.meatsci.2019.107890] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Revised: 06/05/2019] [Accepted: 07/17/2019] [Indexed: 11/21/2022]
Abstract
Forty hairbreed male lambs were used to evaluate the effects of zilpaterol hydrochloride (ZH, 0 and 0.15 mg/kg BW) and steroid implant (SI, without and with 52.5 mg trenbolone acetate and 7.5 mg 17β-estradiol) on feedlot performance, carcass characteristics, non-carcass components, wholesale cut yield, and meat quality. Supplemental ZH increased growth rate, feed efficiency, carcass weight, and dressing percentage, with no effect on wholesale cut yields. Feeding ZH increased muscle pH at 24 h. Supplemental ZH increased meat shear force, but decreased lightness, redness, and yellowness after frozen storage followed by a 14-day aging period. The SI administration increased dressing percentage and neck yield, but decreased testicle weight and meat redness, without affecting other variables. The LT area was greater with ZH + SI administration than with individual application of ZH or SI. Compared to individual administration, simultaneous application of ZH and SI did not result in improved growth performance, carcass traits and wholesale cut yields in hairbreed male lambs.
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15
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Ba HV, Seo H, Seong P, Cho S, Kang S, Kim Y, Moon S, Choi Y, Kim J. Live weights at slaughter significantly affect the meat quality and flavor components of pork meat. Anim Sci J 2019; 90:667-679. [DOI: 10.1111/asj.13187] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2018] [Revised: 12/09/2018] [Accepted: 01/06/2019] [Indexed: 11/30/2022]
Affiliation(s)
- Hoa V. Ba
- National Institute of Animal ScienceRural Development Administration Wanju Republic of Korea
| | - Hyun‐Woo Seo
- National Institute of Animal ScienceRural Development Administration Wanju Republic of Korea
| | - Pil‐Nam Seong
- National Institute of Animal ScienceRural Development Administration Wanju Republic of Korea
| | - Soo‐Hyun Cho
- National Institute of Animal ScienceRural Development Administration Wanju Republic of Korea
| | - Sun‐Moon Kang
- National Institute of Animal ScienceRural Development Administration Wanju Republic of Korea
| | - Yun‐Seok Kim
- National Institute of Animal ScienceRural Development Administration Wanju Republic of Korea
| | | | - Yong‐Min Choi
- National Institute of Agricultural SciencesRDA Wanju Korea
| | - Jin‐Hyoung Kim
- National Institute of Animal ScienceRural Development Administration Wanju Republic of Korea
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16
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Dávila-Ramírez JL, Avendaño-Reyes L, Macías-Cruz U, Peña-Ramos EA, Islava-Lagarda TY, Zamorano-García L, Valenzuela-Melendres M, Camou JP, González-Ríos H. Fatty acid composition and physicochemical and sensory characteristics of meat from ewe lambs supplemented with zilpaterol hydrochloride and soybean oil. ANIMAL PRODUCTION SCIENCE 2017. [DOI: 10.1071/an15311] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The effects of supplementation of zilpaterol hydrochloride (ZH; 0 or 10 mg/lamb daily) and soybean oil (SBO; 0% or 6%) on carcass traits, body fat deposition, chemical, physicochemical, sensory quality, and fatty acid composition of the longissimus thoracis muscle (LTM) of ewe lambs were studied using a randomised complete design with a 2 × 2 factorial arrangement. After a 32-day feeding period, all ewes were slaughtered and LTM collected. Interactions between ZH × SBO were not observed (P > 0.05) for any of the variables evaluated. Feedlot performance was not modified (P > 0.05) by ZH and SBO supplementation. Biological yield and hot carcass weight were increased by ZH supplementation (P < 0.05). ZH and SBO supplementation did not alter body fat deposition (kidney, pelvic and heart, renal, thickness and intramuscular fat) and the empty bodyweight (P > 0.05). Meanwhile, feeding ZH decreased colour parameters (L*, a*, b* and CHROMA) (P < 0.05), but not others characteristics of LTM (P > 0.05). Sensory panelists observed an increase in appearance (P < 0.001) by ZH supplementation. Additionally, ZH decreased (P < 0.05) the content of C20:5n3 (eicosapentaenoic acid), C22:6n-3 (docosahexaenoic acid) and total omega-3 fatty acids, compared with the zero ZH group. Physicochemicals and sensory characteristics, and fatty acid composition of meat were not modified by SBO (P > 0.05). In conclusion, ZH supplementation to ewe lambs increased biological yield and hot carcass weight, without changes in body fat deposition and decreased eicosapentaenoic acid, docosahexaenoic acid and omega-3 contents and caused a decrease in colour of LTM. However, feeding SBO caused no changes in the carcass or meat quality traits and minimal changes in fatty acid composition of LTM.
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17
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Dietary supplementation of ferulic acid to steers under commercial feedlot feeding conditions improves meat quality and shelf life. Anim Feed Sci Technol 2016. [DOI: 10.1016/j.anifeedsci.2016.10.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Bertol T, Oliveira E, Coldebella A, Kawski V, Scandolera A, Warpechowski M. Meat quality and cut yield of pigs slaughtered over 100kg live weight. ARQ BRAS MED VET ZOO 2015. [DOI: 10.1590/1678-4162-8113] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Meat quality and cut yield of pigs slaughtered between 100 and 150kg live weight were evaluated. Pigs (417 Agroceres PIC barrows and gilts) were fed a daily allowance of 2.8kg per head from 80kg until 100.71±0.85, 118.58±0.99, 134.07±1.18 or 143.90±1.24kg live weight. Seventy-one pigs were used for the evaluation of primal and subprimal cuts. There was no interaction between sex and slaughter weight for any of the evaluated parameters. Ham, shoulder, and loin weights linearly increased (P<0.01; R2: 84.3-93.2%) with increasing slaughter weight, which, however, had little effect on primal cuts meat yield. Increasing slaughter weight promoted a linear (P<0.05) and a quadratic (P<0.01) increase of red/green coordinate (a* value) of the loin and ham, respectively. Shear force showed a quadratic response (P<0.05), with minimum value estimated at 122kg slaughter weight. It was concluded that, under the applied management, increasing slaughter weight increased the volume of meat, but had little effect on meat yield. The meat of pigs slaughtered at heavier weights showed more intense red color and the same intramuscular fat content as lighter pigs, while tenderness was slightly affected.
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19
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Lee CH, Jung DY, Choi JS, Jin SK, Lee CY. Effects of the Plane of Nutrition on Physicochemical Characteristics and Sensory Quality Traits of the Muscle in Finishing Pigs. Korean J Food Sci Anim Resour 2014; 34:516-24. [PMID: 26761290 PMCID: PMC4662156 DOI: 10.5851/kosfa.2014.34.4.516] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2014] [Revised: 07/28/2014] [Accepted: 07/28/2014] [Indexed: 11/06/2022] Open
Abstract
This study was performed to examine the feasibility of using the low plane of nutrition (LPN) as a means of improving the meat quality of crossbred finishing pigs with a medium weight gain potential. Twenty-four barrows and 24 gilts weighing approximately 48 kg were placed on LPN [a finisher (2.86 Mcal ME/kg and 0.67% lysine) for 91 d] or on a high plane of nutrition [HPN; a commercial grower for 38 d and a finisher (3.35 Mcal ME/kg and 0.9% lysine) for 46 d]. Five barrows and five gilts per treatment weighing approximately 125 kg were slaughtered after the indicated days on the respective diets, followed by physicochemical analysis and sensory evaluation on their muscles. Overall average daily gain was 12.6% less in the LPN group vs. the HPN group (p<0.05). The redness (a*) of fresh longissimus muscle (LM) from the loin as well as from Boston butt was greater in the LPN group vs. HPN whereas the shear force for fresh LM from these primals and semimembranosus muscle was lower in the former. In sensory evaluation for cooked LM, no treatment effect was detected in any of the quality traits examined, except for a lower color score in the LPN vs. HPN group. Results suggest that meat quality of the finishing pigs can be improved to some extent by using LPN. However, the present pigs, whose backfat thickness was 24 mm at 125 kg, are thought not to be lean enough to be fattened over 120 kg.
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Affiliation(s)
- Chai Hyun Lee
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea
| | - Dae-Yun Jung
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea
| | - Jung Seok Choi
- Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea
| | - Sang-Keun Jin
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea
| | - Chul Young Lee
- Regional Animal Industry Center, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea
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20
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Effects of zilpaterol hydrochloride and soybean oil supplementation on physicochemical and sensory characteristics of meat from hair lambs. Small Rumin Res 2013. [DOI: 10.1016/j.smallrumres.2013.07.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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21
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Nanni Costa L, Lo Fiego DP, Dall'olio S, Davoli R, Russo V. Influence of loading method and stocking density during transport on meat and dry-cured ham quality in pigs with different halothane genotypes. Meat Sci 2013; 51:391-9. [PMID: 22062036 DOI: 10.1016/s0309-1740(98)00160-0] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/1998] [Revised: 10/26/1998] [Accepted: 10/26/1998] [Indexed: 10/18/2022]
Abstract
The effect of loading method and stocking density in transit on meat and dry-cured ham quality was investigated in pigs with different halothane genotypes. A total of 507 Italian heavy pigs, supplied by two farms, were loaded by ramp or lift and transported unmixed for 35-55 min to the abattoir at a stocking density of either <0.4 or >0.6m(2) per 100 kg pigs. After overnight lairage in separate pens with free access to water, the pigs were slaughtered. Halothane genotype was assessed post mortem. Four hundred and thirty-nine pigs had a homozygous dominant (NN) genotype and 68 pigs were heterozygous (Nn). Carcass skin damage, meat quality traits and ham curing parameters were evaluated. Loading method and stocking density showed a negligible effect on meat and dry-cured ham quality while the predominant factor affecting these was the halothane genotype. Nn pigs produced meat with a faster rate of pH fall and lower water holding capacity as well as ham with higher weight losses in salting and greater incidence of defects in the dry-cured product. There were insignificant interactions between halothane genotype and loading method or stocking density. Overall, irrespective of pre-slaughter treatment, the Nn pigs were less suitable for the production of high quality products such as dry-cured ham.
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Affiliation(s)
- L Nanni Costa
- Sezione Allevamenti Zootecnici, Dipartimento di Protezione e Valorizzazione Agroalimentare DIPROVAL, Facoltà di Agraria, Università di Bologna, 42100 Reggio Emilia, Italy
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22
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Ha DM, Park BC, Park MJ, Song YM, Jin SK, Park JH, Lee CY. Effects of Plane of Nutrition on Growth Performance and Meat Quality Traits in Finishing Pigs. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2012. [DOI: 10.5187/jast.2012.54.6.449] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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23
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Higher drip loss is associated with protein oxidation. Meat Sci 2012; 90:917-24. [DOI: 10.1016/j.meatsci.2011.11.033] [Citation(s) in RCA: 97] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2011] [Revised: 11/15/2011] [Accepted: 11/20/2011] [Indexed: 12/17/2022]
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EFFECT OF DIFFERENT CO 2 CONCENTRATIONS ON THE STUNNING EFFECT OF PIGS AND SELECTED QUALITY TRAITS OF THEIR MEAT – A SHORT REPORT. POL J FOOD NUTR SCI 2011. [DOI: 10.2478/v10222-011-0007-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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25
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Seong PN, Cho SH, Kim JH, Hah KH, Park BY, Lee JM, Kim DH. Meat Quality of Pork Muscles from Low-fat Cuts. Korean J Food Sci Anim Resour 2009. [DOI: 10.5851/kosfa.2009.29.3.364] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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26
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Jin SK, Kim IS, Jung HJ, Kim DH, Choi YJ, Hur SJ. The development of sausage including meat from spent laying hen surimi. Poult Sci 2008; 86:2676-84. [PMID: 18029816 DOI: 10.3382/ps.2006-00451] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The sausage samples were made from pork with spent laying hen breast surimi. The samples were divided into 4 groups [sausage made from pork (control) and sausage made from pork with 20% (T1), 40% (T2), and 60% (T3) of spent laying hen breast surimi]. In proximate compositions, the moisture and ash contents of the control were higher than sausage containing spent laying hen surimi samples in all storage periods. The pH and cooking loss were higher in T3 compared with other sausage samples. However, there was no significant difference in water-holding capacity among the sausage samples, whereas shear force was significantly higher in T2. In meat color, sausage containing spent laying hen surimi samples (T1, T2, and T3) have shown to have higher lightness (L) compared with control, and redness (a) was significantly higher in control and T1. Total amino acid content and essential amino acids were increased in sausage containing spent laying hen surimi samples at 0 d of storage. In fatty acid composition, saturated fatty acid was higher in control than sausage containing spent laying hen surimi samples. Thiobarbituric acid reactive substances value was lower in sausage containing spent laying hen surimi samples than control at 2 and 4 wk of storage. Cholesterol content was lower in control compared with sausage containing spent laying hen surimi samples. In sensory evaluation, most test items were not significantly different among the sausage samples although tenderness was higher in T2 and T3 at 0 d of storage.
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Affiliation(s)
- S K Jin
- Department of Animal Resources Technology, Jinju National University, Gyeongnam, Jinju, Chilam-dong 150, Republic of Korea
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Effects of Feeding Period on Carcass and Objective Meat Quality in Crossbred Longissimus Muscle. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2004. [DOI: 10.5187/jast.2004.46.5.811] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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28
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Apple JK, Maxwell CV, Stivarius MR, Rakes LK, Johnson ZB. Effects of dietary magnesium and halothane genotype on performance and carcass traits of growing-finishing swine. ACTA ACUST UNITED AC 2002. [DOI: 10.1016/s0301-6226(02)00004-0] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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29
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Nanni Costa L, Lo Fiego D, Dall'Olio S, Davoli R, Russo V. Combined effects of pre-slaughter treatments and lairage time on carcass and meat quality in pigs of different halothane genotype. Meat Sci 2002; 61:41-7. [DOI: 10.1016/s0309-1740(01)00160-7] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2001] [Revised: 07/19/2001] [Accepted: 07/20/2001] [Indexed: 11/17/2022]
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30
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Beattie V, Weatherup R, Moss B, Walker N. The effect of increasing carcass weight of finishing boars and gilts on joint composition and meat quality. Meat Sci 1999; 52:205-11. [DOI: 10.1016/s0309-1740(98)00169-7] [Citation(s) in RCA: 56] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/1998] [Accepted: 11/03/1998] [Indexed: 11/30/2022]
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