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Li Z, Qin B, Chen T, Kong X, Zhu Q, Azad MAK, Cui Y, Lan W, He Q. Fermented Aronia melanocarpa pomace improves the nutritive value of eggs, enhances ovarian function, and reshapes microbiota abundance in aged laying hens. Front Microbiol 2024; 15:1422172. [PMID: 38962144 PMCID: PMC11220260 DOI: 10.3389/fmicb.2024.1422172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Accepted: 05/27/2024] [Indexed: 07/05/2024] Open
Abstract
Introduction There is a decline in the quality and nutritive value of eggs in aged laying hens. Fruit pomaces with high nutritional and functional values have gained interest in poultry production to improve the performance. Methods The performance, egg nutritive value, lipid metabolism, ovarian health, and cecal microbiota abundance were evaluated in aged laying hens (320 laying hens, 345-day-old) fed on a basal diet (control), and a basal diet inclusion of 0.25%, 0.5%, or 1.0% fermented Aronia melanocarpa pomace (FAMP) for eight weeks. Results The results show that 0.5% FAMP reduced the saturated fatty acids (such as C16:0) and improved the healthy lipid indices in egg yolks by decreasing the atherogenicity index, thrombogenic index, and hypocholesterolemia/hypercholesterolemia ratio and increasing health promotion index and desirable fatty acids (P < 0.05). Additionally, FAMP supplementation (0.25%-1.0%) increased (P < 0.05) the ovarian follicle-stimulating hormone, luteinizing hormone, and estrogen 2 levels, while 1.0% FAMP upregulated the HSD3B1 expression. The expression of VTG II and ApoVLDL II in the 0.25% and 0.5% FAMP groups, APOB in the 0.5% FAMP group, and ESR2 in the 1% FAMP group were upregulated (P < 0.05) in the liver. The ovarian total antioxidant capacity was increased (P < 0.05) by supplementation with 0.25%-1.0% FAMP. Dietary 0.5% and 1.0% FAMP downregulated (P < 0.05) the Keap1 expression, while 1.0% FAMP upregulated (P < 0.05) the Nrf2 expression in the ovary. Furthermore, 1.0% FAMP increased cecal acetate, butyrate, and valerate concentrations and Firmicutes while decreasing Proteobacteria (P < 0.05). Conclusion Overall, FAMP improved the nutritive value of eggs in aged laying hens by improving the liver-blood-ovary function and cecal microbial and metabolite composition, which might help to enhance economic benefits.
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Affiliation(s)
- Zhihua Li
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
| | - Binghua Qin
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
| | - Ting Chen
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
| | - Xiangfeng Kong
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
| | - Qian Zhu
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
| | - Md. Abul Kalam Azad
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
| | - Yadong Cui
- School of Biology and Food Engineering, Fuyang Normal University, Fuyang, China
| | - Wei Lan
- School of Biology and Food Engineering, Fuyang Normal University, Fuyang, China
| | - Qinghua He
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
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Tong Z, Dai X, Wang Y, Li X, He F, Yin G. Analysis of rotational grazing management for sheep in mixed grassland. PeerJ 2024; 12:e17453. [PMID: 38827294 PMCID: PMC11144397 DOI: 10.7717/peerj.17453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Accepted: 05/03/2024] [Indexed: 06/04/2024] Open
Abstract
Sown mixed grassland is rarely used for livestock raising and grazing; however, different forages can provide various nutrients for livestock, which may be beneficial to animal health and welfare. We established a sown mixed grassland and adopted a rotational grazing system, monitored the changes in aboveground biomass and sheep weights during the summer grazing period, measured the nutrients of forage by near-infrared spectroscopy, tested the contents of medium- and long-chain fatty acids by gas chromatography, and explored an efficient sheep fattening system that is suitable for agro-pastoral interlacing areas. The results showed that the maximum forage supply in a single grazing paddock was 4.6 kg DM/d, the highest dry matter intake (DMI) was 1.80 kg DM/ewe/d, the average daily weight gain (ADG) was 193.3 g, the DMI and ADG were significantly correlated (P < 0.05), and the average feed weight gain ratio (F/G) reached 8.02. The average crude protein and metabolizable energy intake by sheep were 286 g/ewe/d and 18.5 MJ/ewe/d respectively, and the n-6/n-3 ratio of polyunsaturated fatty acids in mutton was 2.84. The results indicated that the sheep fattening system had high feed conversion efficiency, could improve the yield and quality of sheep, and could be promoted in suitable regions.
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Affiliation(s)
- Zongyong Tong
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xianlin Dai
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yu Wang
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xianglin Li
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Feng He
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Guomei Yin
- Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Hohhot, China
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Wang F, Sha Y, Liu X, He Y, Hu J, Wang J, Li S, Shao P, Chen X, Yang W, Chen Q, Gao M, Huang W. Study of the Interactions between Muscle Fatty Acid Composition, Meat Quality-Related Genes and the Ileum Microbiota in Tibetan Sheep at Different Ages. Foods 2024; 13:679. [PMID: 38472792 DOI: 10.3390/foods13050679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 02/06/2024] [Accepted: 02/21/2024] [Indexed: 03/14/2024] Open
Abstract
The intestinal microbiota of ruminants is an important factor affecting animal production and health. Research on the association mechanism between the intestinal microbiota and meat quality of ruminants will play a positive role in understanding the formation mechanism of meat quality in ruminants and improving production efficiency. In this study, the fatty acid composition and content, expression of related genes, and structural characteristics of the ileum microbiota of ewes of Tibetan sheep at different ages (4 months, 1.5 years, 3.5 years, and 6 years) were detected and analyzed. The results revealed significant differences in fatty acid composition and content in the muscle of Tibetan sheep at different ages (p < 0.05); in addition, the content of MUFAs in the longissimus dorsi muscle and leg muscle was higher. Similarly, the expressions of muscle-related genes differed among the different age groups, and the expression of the LPL, SCD, and FABP4 genes was higher in the 1.5-year-old group. The ileum microbiota diversity was higher in the 1.5-year-old group, the Romboutsia abundance ratio was significantly higher in the 1.5-year-old group (p < 0.05), and there was a significant positive correlation with oleic acid (C18:1n9c) (p < 0.05). In conclusion, the content of beneficial fatty acids in the longissimus dorsi muscle and leg muscle of Tibetan sheep was higher at 1.5 years of age, and the best slaughter age was 1.5 years. This study provides a reference for in-depth research on the mechanism of the influence of the gut microbiota on meat quality and related regulation.
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Affiliation(s)
- Fanxiong Wang
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Yuzhu Sha
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Xiu Liu
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Yanyu He
- School of Fundamental Sciences, Massey University, Palmerston North 4410, New Zealand
| | - Jiang Hu
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Jiqing Wang
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Shaobin Li
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Pengyang Shao
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Xiaowei Chen
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Wenxin Yang
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Qianling Chen
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Min Gao
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Wei Huang
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
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Gawat M, Boland M, Singh J, Kaur L. Goat Meat: Production and Quality Attributes. Foods 2023; 12:3130. [PMID: 37628129 PMCID: PMC10453609 DOI: 10.3390/foods12163130] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 08/14/2023] [Accepted: 08/14/2023] [Indexed: 08/27/2023] Open
Abstract
Goat meat could be a sustainable source of red meat. Its farming requires minimal input, is suitable for free-range farming, and produces a healthier red meat option as it is lean. Although goat meat has advantages for meat production, it still needs to be established as a valuable part of the meat trade market. But, currently, goat meat production is less specialized; there is less intense breed selection for premium meat production, and often the animals are farmed with a multifunctional purpose, such as for their meat, fiber, and milk. The less structured goat meat industry contributes to the inconsistent quality of goat meat. This paper attempts to describe the characteristics of popular goat breeds and indigenous goats as a source of meat and the potential of various goat breeds for meat production. Additionally, this paper presents goat meat's quality and physicochemical and sensory attributes that are relevant to understanding the unique attributes of goat meat. Much work is needed for the goat meat processing industry to develop its potential.
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Affiliation(s)
- Mariero Gawat
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (M.G.); (J.S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand;
| | - Mike Boland
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand;
| | - Jaspreet Singh
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (M.G.); (J.S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand;
| | - Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (M.G.); (J.S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand;
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Güler Z, Dursun A. Adipose tissues of fat-tailed sheep reared in highland or lowland: Fatty acids and volatile compounds. Small Rumin Res 2023. [DOI: 10.1016/j.smallrumres.2023.106956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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Guo L, Chang Y, Sun Z, Deng J, Jin Y, Shi M, Zhang J, Miao Z. Effects of Chinese Yam Polysaccharide on Intramuscular Fat and Fatty Acid Composition in Breast and Thigh Muscles of Broilers. Foods 2023; 12:foods12071479. [PMID: 37048300 PMCID: PMC10094610 DOI: 10.3390/foods12071479] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 03/21/2023] [Accepted: 03/29/2023] [Indexed: 04/03/2023] Open
Abstract
The purpose of this study is to evaluate the influences of Chinese yam polysaccharide (CYP) dietary supplementation on the composition of intramuscular fat (IMF) and fatty acids (FA) in thigh and breast muscles of broilers. Three hundred and sixty healthy one-day-old broilers (the breed of Crossbred chicken is named 817) with gender-balanced and similar body weight (39 ± 1 g) were randomly allocated into four groups (control, CYP1, CYP2, and CYP3 groups). Broilers in the control group were only fed a basal diet, and broilers in CYP1 group were fed the same diets further supplemented with 250 mg/kg CYP, the CYP2 group was fed the same diets further supplemented with 500 mg/kg CYP, and the CYP3 group was fed the same diets further supplemented with 1000 mg/kg CYP, respectively. Each group consisted of three replicates and each replicate consisted of 30 birds. The feeding days were 48 days. The results observed that the CYP2 group (500 mg/kg) can up-regulate the mRNA expression levels of β-catenin in thigh muscle compared to the control group. At the same time, all CYP groups (CYP1, CYP2, and CYP3 groups) can up-regulate mRNA expression of Wnt1 and β-catenin in breast muscle, while mRNA expression of PPARγ and C/EBPα in breast and thigh muscles could be down-regulated (p < 0.05). In summary, 500 mg/kg of CYP dietary supplementation can reduce IMF content and improve the FAs composition, enhancing the nutritional value of chicken meat.
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Affiliation(s)
- Liping Guo
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Yadi Chang
- College of Animal Science and Veterinary Medicine, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Zhe Sun
- College of Animal Science and Veterinary Medicine, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Jiahua Deng
- College of Animal Science and Veterinary Medicine, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Yan Jin
- College of Animal Science and Veterinary Medicine, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Mingyan Shi
- College of Life Science, Luoyang Normal University, Jiqing Road, Luoyang 471022, China
| | - Jinzhou Zhang
- College of Animal Science and Veterinary Medicine, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Zhiguo Miao
- College of Animal Science and Veterinary Medicine, Henan Institute of Science and Technology, Xinxiang 453003, China
- Correspondence: ; Tel.: +86-373-3040718; Fax: +86-373-3040718
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Murariu OC, Murariu F, Frunză G, Ciobanu MM, Boișteanu PC. Fatty Acid Indices and the Nutritional Properties of Karakul Sheep Meat. Nutrients 2023; 15:nu15041061. [PMID: 36839418 PMCID: PMC9966082 DOI: 10.3390/nu15041061] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 02/15/2023] [Accepted: 02/17/2023] [Indexed: 02/23/2023] Open
Abstract
This study aimed to evaluate the fatty acid profile and health lipid indices of sheep meat (from 52 Karakul sheep from NE Romania). The effect of age at slaughter and the influence of muscle region were studied for nutritional parameters, especially the fatty acids from lipid fractions. Based on the fatty acid profiles and lipid contents, the sanogenic indices were determined for two sheep muscle groups. Thus, two different muscle regions from lamb and adult sheep were analysed from both genders, the Longissimus dorsi and Triceps brachii, to argue the advantages of each category and the rationalization, in terms of meat consumption, regarding their impact on human health. Sheep meat has many components with beneficial effects on human health. Apart from the fact that it is an important source of nutrients due to its high content of proteins, lipids, and minerals, it is also a product that can provide fundamental bioactive compounds for maintaining metabolic functions. The qualitative indices assessment revealed that lambs have meat with high PUFA content on Longissimus dorsi muscles (approx. 25% of total fatty acids), 0.68 for PUFA/SFA, with highest values for n-3 (approx. 8%) and n-6 (approx. 14%). Appropriate values can also be observed in Triceps brachii muscles from adult sheep. The sanogenic indices also presented good values for Longissimus dorsi from lambs and Triceps brachii from adult sheep (polyunsaturation index = 7.2-10.2; atherogenic index = 0.56-0.67; thrombogenic index = 0.78-0.96; hypocholesterolemic/hypercholesterolemic index = 2.4-2.7 (for Longissimus dorsi)).
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Affiliation(s)
- Otilia Cristina Murariu
- Department of Food Technology, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 700490 Iasi, Romania
| | - Florin Murariu
- Department of Agroeconomy, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 700490 Iasi, Romania
- Correspondence: (F.M.); (G.F.); (P.C.B.)
| | - Gabriela Frunză
- Department of Food Technology, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 700490 Iasi, Romania
- Correspondence: (F.M.); (G.F.); (P.C.B.)
| | - Marius Mihai Ciobanu
- Department of Food Technology, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 700490 Iasi, Romania
| | - Paul Corneliu Boișteanu
- Department of Control, Expertise and Services, Faculty of Food and Animal Sciences, “Ion Ionescu de la Brad” University of Life Sciences, 700490 Iasi, Romania
- Correspondence: (F.M.); (G.F.); (P.C.B.)
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Physicochemical Composition and Fatty Acid Profile of Goat Kids' Meat Fed Ground-Corn-Grain Silage Rehydrated with Different Additives. Animals (Basel) 2022; 13:ani13010031. [PMID: 36611641 PMCID: PMC9817871 DOI: 10.3390/ani13010031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/16/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022] Open
Abstract
The effects of the replacement of dry ground corn (GC) with corn-grain silage rehydrated with water (RCSwater), cactus pear mucilage (RCSmucilage), and whey (RCSwhey) on the growth, physicochemical composition, and fatty acid profile of goat kids’ meat were investigated. Thirty-two crossbred goat kids (16.4 ± 2.50 kg initial weight) were assigned in a randomized block design with four treatments and eight repetitions. The NDF intake of goat kids fed with RCSmucilage was higher in comparison to RCSwater and RCSwhey (p = 0.0009). The dietary replacement of GC by RCSmucilage increased the final weight (p = 0.033) and meat-cooking losses (p = 0.0001) of kids. The concentrations of oleic (p = 0.046), 11,14-eicosadienoic (p = 0.033), and EPA (p = 0.010) were higher in the meat of kids fed with RCSmucilage and RCSwhey, and the α-linolenic concentration was higher (p = 0.019) for animals feeding with RCSmucilage. Meat from kids fed with RCSwhey presented the lowest ∑SFA and the highest ∑MUFA. In contrast, the ∑PUFA (p < 0.012) was higher for goats fed with RCSwater. The ∑ω3 (p < 0.0001) was higher in animals fed with RCSmucilage and RCSwhey. Desirable fatty acids were higher (p = 0.044) in animals fed with RCSmucilage and RCSwhey, and the atherogenicity (p = 0.044) and thrombogenicity (p < 0.0001) indexes were lower for goats fed the RCSwhey diet. The enzymatic activities of Δ9desaturase (C16) were higher (p = 0.027) in goat kids fed with GC and RCSmucilage, and Δ9desaturase (C18) was higher (p = 0.0497) when goats were fed with RCSmucilage and RCSwhey. Elongase activities were higher (p = 0.045) in goat kids fed with GC and RCSwater. The total replacement of GC by RCSmucilage is recommended in the diet of goat kids due to improvements in the weight gain and proportion of desirable fatty acids in the meat. In addition, RCSmucilage promoted better conservation of the silage at a lower cost when compared to commercial additives.
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Cordeiro ARRDA, Bezerra TKA, Madruga MS. Valuation of Goat and Sheep By-Products: Challenges and Opportunities for Their Use. Animals (Basel) 2022; 12:ani12233277. [PMID: 36496799 PMCID: PMC9736461 DOI: 10.3390/ani12233277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 11/18/2022] [Accepted: 11/21/2022] [Indexed: 11/27/2022] Open
Abstract
Goat and sheep meat production is a challenge for the meat industry as well as for environmental management. Yet within cultures, certain by-products, such as liver, the lungs, heart, brain, spleen, blood, tail and ears, are traditionally used in the production of typical dishes for regional or local cuisine. These by-products are a rich source of lipids, proteins, essential amino acids, B-complex vitamins, and minerals. They can be effectively exploited for higher (value-added) applications, including functional foods or feed ingredients, food supplements, enzymes and other chemical products such as hydrolyzed proteins and flavorings. This review article gathers data on: (i) the production of by-products obtained from slaughter and available for processing, and (ii) potential strategies for using and applying these by-products in obtaining new value-added ingredients. Other than proteins, the review discusses other macromolecules and possible uses of these by-products in culinary dishes, as hydrolyzed enzymes, and as food additives. Even though these by-products undoubtedly present themselves as rich in nutrients, there remains an unfortunate lack of documented information on the potential use of these by-products for their bioactive components, peptides that have various biological and technological properties, and the use of hydrolyzed versions of these by-products as precursors for the production of flavorings.
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Taboada N, Fernández Salom M, Córdoba A, González SN, López Alzogaray S, Van Nieuwenhove C. Administration of selected probiotic mixture improves body weight gain and meat fatty acid composition of creole goats. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101836] [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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11
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Li Z, Hong T, Zhao Z, Gu Y, Guo Y, Han J. Fatty Acid Profiles and Nutritional Evaluation of Fresh Sweet-Waxy Corn from Three Regions of China. Foods 2022; 11:foods11172636. [PMID: 36076821 PMCID: PMC9455725 DOI: 10.3390/foods11172636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 08/22/2022] [Accepted: 08/27/2022] [Indexed: 11/16/2022] Open
Abstract
Fresh corn is a kind of herbaceous plant with rich nutritive value and a reasonable composition of fatty acids; however, there is little research on methods for the systemic nutritional evaluation of fatty acids in fresh corn. The aim of the present study was to conduct a comparative analysis of the fatty acid profiles of Chinese Huangnuo 9 sweet-waxy corn from the provinces of Inner Mongolia, Jilin, and Heilongjiang by gas chromatography; to establish a nutritional evaluation system according to the impacts of nutrients from fatty acids on human health; and finally, to evaluate, compare and rank fresh sweet-waxy corn grown in different regions. Tocopherols were detected by liquid chromatography in order to demonstrate the anti-oxidation activity of fresh corn’s fatty acids. The fatty acid contents and compositions of the 12 samples from the three regions are significantly different from each other. The nutrient value of the fatty acids in fresh corn was analyzed by factor analysis and a linear structural relation model, followed by the fitting and appraising of the model. The studied fresh sweet-waxy corn 1-4 from Inner Mongolia had the highest γ-tocopherol content and the closest saturated fatty acid:monounsaturated fatty acid:polyunsaturated fatty acid rate to the recommended value. The fatty acid profiles of sweet-waxy corns 2-1, 2-2, and 2-3 were the most diverse, and the comprehensive evaluation result of fresh corn 2-4 was the best; its total fatty acid content was the highest. Fresh corn 3-1 in Heilongjiang had the highest unsaturated fatty acids and lower values in its atherosclerosis index and thrombosis index, which suggested the strongest anti-atherosclerosis and anti-thrombotic ability. This work will give a reference to guide dietary choices and provide data support for dietary recommendations for residents.
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Affiliation(s)
- Ziqi Li
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Tiannuo Hong
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Zhenyu Zhao
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Yanting Gu
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Yanzhi Guo
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Juan Han
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- Laboratory of Safety & Nutritional Function Risk Assessment for Agricultural Products of China Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- Correspondence: ; Tel.: +86-10-82106427; Fax: +86-10-82105184
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12
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Effects of Supplementing Finishing Goats with Mitragyna speciosa (Korth) Havil Leaves Powder on Growth Performance, Hematological Parameters, Carcass Composition, and Meat Quality. Animals (Basel) 2022; 12:ani12131637. [PMID: 35804536 PMCID: PMC9264776 DOI: 10.3390/ani12131637] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 06/08/2022] [Accepted: 06/22/2022] [Indexed: 12/03/2022] Open
Abstract
The objective of this study was to see how dried Mitragyna speciosa Korth leaves (DKTL) affected growth, hematological parameters, carcass characteristics, muscle chemical composition, and fatty acid profile in finishing goats. In a randomized complete block design, twenty crossbred males (Thai Native x Boer) weaned goats (17.70 ± 2.50 kg of initial body weight (BW)) were provided to the experimental animals (5 goats per treatment) for 90 days. Individual dietary treatments of 0, 2.22, 4.44, and 6.66 g/d of DKTL on a dry matter basis were given to the goats. The diets were provided twice daily as total mixed rations ad libitum. In comparison to the control diet, DKTL supplementation had no effect on BW, average daily gain (ADG), feed conversion ratio (FCR), carcass composition, meat pH, or meat color (p > 0.05). After DKTL treatment, the hot carcass weight, longissimus muscle area, oleic acid (C18:1n9), monounsaturated fatty acid (MUFA), and protein content increased, but saturated fatty acids (SFA) and ether extract decreased (p < 0.05). To summarize, DKTL supplementation can improve goat meat quality.
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Lu Z, Li J, Yuan C, Xi B, Yang B, Meng X, Guo T, Yue Y, Gao Y, Liu J, Sun X. Evaluation of Mutton Quality Characteristics of Dongxiang Tribute Sheep Based on Membership Function and Gas Chromatography and Ion Mobility Spectrometry. Front Nutr 2022; 9:852399. [PMID: 35600824 PMCID: PMC9122487 DOI: 10.3389/fnut.2022.852399] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Accepted: 04/07/2022] [Indexed: 01/13/2023] Open
Abstract
Dongxiang tribute sheep have a history of use in food dishes such as "Dongxiang Handgrip," which dates back hundreds of years and is a favorite halal food in northwestern China. However, little is known about the mutton quality characteristics of Dongxiang tribute sheep. Here, we measured the sensory characteristics, nutritional quality, and flavor substances to comprehensively evaluate the mutton quality characteristics of these sheep. The mutton qualities of Dongxiang tribute, Tibetan, Ujumqin, and Hu sheep were comprehensively evaluated by membership function. Subsequently, the volatile components in mutton samples from 30 Dongxiang tribute sheep were detected via gas chromatography and ion mobility spectrometry (GC-IMS), and their fingerprints were established. The result of meat quality revealed that the shear force, the contents of protein, essential amino acid (EAA), non-essential amino acid (NEAA), and n-6/n-3 ratio of Dongxiang tribute mutton were better than the other three breeds. Membership functions were calculated for 10 physical and chemical indexes of mutton quality, and the comprehensive membership function values of the four breeds in order of highest to lowest mutton quality were Tibetan sheep (0.76) > Dongxiang tribute sheep (0.49) > Hu sheep (0.46) > Ujumqin sheep (0.33). Thirty volatile compounds were identified via GC-IMS: seven alcohols, eight aldehydes, five ketones, two esters, two phenols, one ether, one furan, one acid, two hydrocarbons, and one pyrazine. Ketones, aldehydes, and alcohols were the main volatile compounds forming the flavor of Dongxiang tribute sheep mutton. The reliability of the results was validated by PCA (principal component analysis) and similarity analyses. Our results provide reference value for consumers of mutton in China.
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Affiliation(s)
- Zengkui Lu
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou, China
| | - Jianye Li
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou, China
| | - Chao Yuan
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou, China
| | - Bin Xi
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Quality Safety Risk Assessment of Animal Products, Ministry of Agriculture, Lanzhou, China
| | - Bohui Yang
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou, China
| | - Xianyu Meng
- Dongxiang Autonomous County Animal Husbandry Development Center, Linxia, China
| | - Tingting Guo
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou, China
| | - Yaojing Yue
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou, China
| | - Yaqin Gao
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Quality Safety Risk Assessment of Animal Products, Ministry of Agriculture, Lanzhou, China
| | - Jianbin Liu
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou, China
| | - Xiaoping Sun
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou, China
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Gautam T, Wu S, Ma J, Zhao R. Potential Matrix Effects in Iodometry Determination of Peroxides Induced by Olefins. J Phys Chem A 2022; 126:2632-2644. [PMID: 35442038 DOI: 10.1021/acs.jpca.1c10717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Peroxides (H2O2, ROOR, and ROOH) are an important reaction intermediate involved in a number of natural processes, including atmospheric autoxidation and lipid peroxidation in oils and animal tissues. Iodometry is an established spectroscopic technique that has been widely used to quantify total peroxide concentration in food, indoor, and outdoor samples. Iodometry provides selectivity toward peroxides through a quantitative reaction between I- and peroxides to form I3- via a molecular iodine (I2) intermediate. However, equilibrium changes caused by a potential interaction between olefinic species and I2 can suppress I3- formation, thereby underestimating peroxide concentration. For the first time in the current study, this unrecognized interference posed by olefins (OEs) is systematically investigated to gauge its effects on the accuracy of iodometry. A number of model molecules were investigated. The interference was observed to be unique to OEs, but universally affecting different peroxide species such as H2O2, tert-butyl hydroperoxide, and aerosol-bound peroxides. A simple kinetic box model was built to explain this chemistry. The measured rate constant for 3-octenoic acid was found to be 0.84 ± 0.02 M-1 s-1. Overall, our results show matrix effects induced by OEs can underestimate peroxide concentration determined by iodometry for edible oils, indoor environments, and animal fat, but absent in most of the atmospheric samples. Nonetheless, our results point out the importance of this interfering chemistry in matrices enriched with OEs.
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Affiliation(s)
- Tania Gautam
- Department of Chemistry, University of Alberta, Edmonton T6G 2G2, Alberta, Canada
| | - Shuang Wu
- Department of Chemistry, University of Alberta, Edmonton T6G 2G2, Alberta, Canada
| | - Jeff Ma
- Department of Chemistry, University of Alberta, Edmonton T6G 2G2, Alberta, Canada
| | - Ran Zhao
- Department of Chemistry, University of Alberta, Edmonton T6G 2G2, Alberta, Canada
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The Effect of Slaughter Age on Meat Quality of Male Kids of the Polish Carpathian Native Goat Breed. Animals (Basel) 2022; 12:ani12060702. [PMID: 35327099 PMCID: PMC8944656 DOI: 10.3390/ani12060702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 03/09/2022] [Accepted: 03/09/2022] [Indexed: 12/10/2022] Open
Abstract
The native breed of Carpathian goats, once abundant in the foothills of Poland, practically died out and was replaced by other, more efficient breeds. As a result of reintroduction activities and its inclusion in the genetic resources program, breeding was restored. The dynamically developing population of Carpathian goats is an extremely valuable element of biodiversity and a potential for the development of the market for its products, including goat meat. The study aimed to compare the carcass measurements and the quality and composition of meat from male kids of the Polish Carpathian native goat breed slaughtered at the ages of 9 and 12 months. Muscle samples were taken from the leg (m. biceps femoris) to determine the meat chemical composition and physicochemical and sensory parameters, as well as the fatty acid profile. The dressing percentage was higher in older kids (41.27%) than in younger ones (37.89%), as well as final weight and cold carcass weight. The weight of valuable cuts such as the loin and leg differed between groups, and it was significantly higher in 1-year-old kids. No differences were found in basic ingredients, such as moisture, protein, ash and vitamins A and E, depending on the kids’ slaughter age. The fat concentration was significantly higher in the group of younger kids. Significant differences occurred in relation to the physicochemical parameters, fatty acid profile and organoleptic properties. The findings demonstrated that the meat of older kids was characterised by darker colour and a slightly higher pH, and it contained a higher concentration of hypocholesterolemic fatty acids (DFA) and a more favourable DFA/OFA ratio. Roasted meat from the Carpathian kids scored high marks in the organoleptic assessment and the meat obtained from older animals was rated higher.
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Webb E, Hassen A, Van der Walt L, Pophiwa P. Effects of palm oil supplementation and fibrolytic enzymes in high forage diets on growth, carcass characteristics and fatty acid profiles of lambs. Small Rumin Res 2022. [DOI: 10.1016/j.smallrumres.2022.106652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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17
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Rodrigues TCGC, Santos SA, Cirne LGA, dos S Pina D, Alba HDR, de Araújo MLGML, Silva WP, Nascimento CO, Rodrigues CS, de Carvalho GGP. Palm kernel cake in high-concentrate diets improves animal performance without affecting the meat quality of goat kids. ANIMAL PRODUCTION SCIENCE 2022. [DOI: 10.1071/an21129] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Context
Goat farming is an important socio-economic activity. The feedlot system allows the finishing of the animals in short periods through use of concentrated diets; however, these diets increase the system’s production costs. Palm kernel cake (PKC) has proved to be a good alternative feed source in diets for cattle and sheep because of its nutritional characteristics and potential to reduce production costs.
Aim
This experiment aimed to evaluate the effect of high-concentrate diets with the inclusion of PKC on carcass traits and meat quality of feedlot goat kids.
Methods
Thirty-two crossbred, castrated Boer goat kids, 4
months old and of average initial body weight 19.65±3.00kg, were used in the study. The animals were assigned to treatments in a completely randomised design, with four experimental diets containing PKC at 0%, 12%, 24%, and 36% on a dry matter basis. Measurements included total weight gain at slaughter, quantitative and sensory meat characteristics, and fatty acid profile.
Key results
A quadratic effect (P<0.05) on total weight gain, and on meat marbling, lightness, and yellowness, was observed. The highest total weight gain and marbling were recorded with the diet containing 12% PKC. Loin eye area was also highest at 12% PKC, then decreased, whereas protein content and shear force increased (P<0.05) at the higher PKC levels. Diet affected (P<0.05) saturated, monounsaturated, and polyunsaturated fatty acids. No effect was observed from the inclusion of PKC on sensory attributes or on nutritional quality of the lipid fraction of the meat.
Conclusion
It is recommended the use up to 12% of this alternative source of nutrients, owing to the higher total weight gain and improved quantitative aspects of the goat kids’ meat such as marbling and loin eye area.
Implications
High-concentrate diets and the use of by-products for animal nutrition have become common in animal production systems. The increasing use of PKC in animal nutrition leads us to determine the best dietary inclusion level, avoiding undesirable production or product quality characteristics.
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Effect of Olive Cake and Cactus Cladodes Incorporation in Goat Kids' Diet on the Rumen Microbial Community Profile and Meat Fatty Acid Composition. BIOLOGY 2021; 10:biology10121237. [PMID: 34943152 PMCID: PMC8698275 DOI: 10.3390/biology10121237] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/24/2021] [Accepted: 11/25/2021] [Indexed: 01/01/2023]
Abstract
Simple Summary Throughout the world, the ruminant diet is based on conventional feedstuffs, which their price constantly fluctuates, and their use presents a concurrence to human nutrition. The use of alternative feed resources seems to be a solution to reduce charges and diversify ruminants’ diet. Olive cake and cactus cladodes are two alternative feed resources that are recommended to be used in ruminant feed. However, their effect on the bacterial community of ruminants is not widely investigated. This study aims to evaluate the effect of olive cake and cactus cladodes on the ruminal microbial ecosystem and meat fatty acids of goat kids. The incorporation of these feedstuffs did not change the bacterial abundance and diversity. Goat kids’ rumen liquor seemed to be able to adapt to alternative feed resources incorporation. The introduction of olive cake and cactus cladodes slightly affect meat fatty acids without a negative effect. Thus, ruminants seem to have the ability to adapt to the alternative feed resources digestion, and their use as a feed could diversify feed and reduce feed cost. Abstract The olive cake (OC) and the cactus cladodes (CC) are two alternative feed resources widely available in the southern Mediterranean region that could be used in ruminants’ diet. Their impact on the rumen bacterial ecosystem is unknown. This work aims to evaluate their effects on the microbial community and meat fatty acids of goat’s kids. Forty-four goat kids were divided into four groups receiving diets with conventional concentrate, or 35% OC, or 30% CC, or 15% OC, and 15% CC. After 3 months, these animals were slaughtered, and the rumen liquor and longissimus dorsi and semimembranosus muscles samples were collected. Animals receiving a control diet had rumen liquor with high acidity than test groups (p < 0.001). Test rumen liquor was more adapted to digest efficiently their matching diet than control liquor (p < 0.05). These feedstuffs did not affect rumen bacteria abundance and alpha diversity (richness, evenness, and reciprocal Simpson indexes), and these results were confirmed by beta-diversity tests (NMDS plot, HOMOVA, PERMANOVA). The test diets slightly affected the individual fatty acids of meat (p < 0.05) without effect on fatty acids summaries, indexes, and ratios. Thus, these alternative feed resources could take place in goat kids’ diet to diversify their feed and to reduce feed costs.
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Meijer E, Goerlich VC, van den Brom R, Giersberg MF, Arndt SS, Rodenburg TB. Perspectives for Buck Kids in Dairy Goat Farming. Front Vet Sci 2021; 8:662102. [PMID: 34722689 PMCID: PMC8554305 DOI: 10.3389/fvets.2021.662102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Accepted: 09/15/2021] [Indexed: 11/19/2022] Open
Abstract
To start milk production, dairy goats need to give birth at least once. While most female kids are reared to become the next generation of dairy goats, only a small proportion of male kids (buck kids) are reared with reproduction aims. The market for buck kid meat, especially within Northern European countries, is currently relatively small compared to the number of bucks born. Therefore, the purposes for buck kids are limited and a substantial proportion of buck kid meat is used for pet food. Due to the limited economic value of buck kids, farmers are faced with a dilemma. Although raising bucks costs more money than it yields, the birth of kids is a prerequisite for production of milk and should be seen as an investment for business-wise healthy dairy goat farming. In that perspective, dairy goat farmers have an ethical responsibility toward buck kids, as well. In this paper, we compare various scenarios of dealing with the issue of surplus male animals. We provide recommendations for the rearing of buck kids based on the sector‘s experience and current practice in the Netherlands. Reducing the number of surplus (male) offspring, e.g., by an optimized prolonged lactation management and/or by artificial insemination with sex-sorted semen, could alleviate the issue of low value buck kids. Killing surplus animals before or directly after birth, on the other hand, is met with increasing societal scrutiny. Initiatives to propagate a market for buck kid meat for human consumption are important to enable a suitable and sustainable production system. To maintain the health and welfare of goat kids, amongst other factors, sufficient and good quality colostrum, milk, and an appropriate diet as they grow older, needs to be provided. One option to assure the safeguarding of health and welfare of all goat kids are quality assurance schemes for milk production. These schemes make dairy farmers accountable for the health and welfare of all kids in the rearing period, including the provision of colostrum and adequate care for newborn buck kids. We conclude that the combination of reducing the number of surplus kids, increasing the demand for goat products, and quality assurance schemes that may help to safeguard the welfare of buck kids.
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Affiliation(s)
- Ellen Meijer
- Department of Population Health Sciences, Faculty of Veterinary Medicine, Utrecht University, Utrecht, Netherlands
| | - Vivian C Goerlich
- Department of Population Health Sciences, Faculty of Veterinary Medicine, Utrecht University, Utrecht, Netherlands
| | - René van den Brom
- Royal GD, Department of Small Ruminant Health, Deventer, Netherlands
| | - Mona F Giersberg
- Department of Population Health Sciences, Faculty of Veterinary Medicine, Utrecht University, Utrecht, Netherlands
| | - Saskia S Arndt
- Department of Population Health Sciences, Faculty of Veterinary Medicine, Utrecht University, Utrecht, Netherlands
| | - T Bas Rodenburg
- Department of Population Health Sciences, Faculty of Veterinary Medicine, Utrecht University, Utrecht, Netherlands
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20
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Zhao B, Sun B, Wang S, Zhang Y, Zang M, Le W, Wang H, Wu Q. Effect of different cooking water on flavor characteristics of mutton soup. Food Sci Nutr 2021; 9:6047-6059. [PMID: 34760236 PMCID: PMC8565249 DOI: 10.1002/fsn3.2546] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 08/11/2021] [Accepted: 08/14/2021] [Indexed: 01/07/2023] Open
Abstract
The mutton flavor is affected by cooking water significantly, and the flavor of mutton is delicious and widely loved by consumers through an extremely simple processing in northwest China, such as Inner Mongolia, Ningxia, and Xinjiang. The flavor shows obvious changes if get out of these areas even use the same raw meat, which may be caused by different cooking water. To determine whether and how the cooking water affect the mutton soup flavor, the elements in water, the flavor was studied by inductively coupled plasma mass spectrometry (ICP-MS), amino acid analyzer, and thermal desorption (TDS)-gas chromatography-mass spectrometry (GC-MS). Specifically, three water samples from different sources, Ningxia (NXW), Beijing (BJW), and ultrapure water from the laboratory (PUW), were used for cooking with Tan sheep's ribs to get different mutton soups. The inductively coupled plasma mass spectrometry (ICP-MS) results showed that the elements and the concentration of solutes in different water sources were significantly different. The NXW batch had the highest Na, Mg, K, and Sr concentrations, and Na in NXW water reached to 50.60 mg/L, which existed as Na+, significantly (p < .05) higher than BJW (8.63 mg/L) and PUW, which were important to the flavor of mutton soup. The PUW batch had the highest content of free amino acids, and the content of glutamic acid (Glu) reached to 17.89 μg/mL. The NXW batch had the highest content of taste nucleotides, and the content of 5´-IMP reached to 68.68 μg/ml. The volatiles of the three batches had significant differences, and only 40 volatiles were detected in all batches. Further flavor studies using electronic nose and electronic tongue showed significant differences in overall aroma and overall taste, especially bitterness, saltiness, and astringency. The results could provide a basis for improving the flavor quality for the mutton soup.
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Affiliation(s)
- Bing Zhao
- Beijing Key Laboratory of Flavor ChemistryBeijing Technology and Business University (BTBU)BeijingChina
- China Meat Research CentreBeijingChina
- Beijing Academy of Food SciencesBeijingChina
| | - Baoguo Sun
- Beijing Key Laboratory of Flavor ChemistryBeijing Technology and Business University (BTBU)BeijingChina
| | - Shouwei Wang
- China Meat Research CentreBeijingChina
- Beijing Academy of Food SciencesBeijingChina
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor ChemistryBeijing Technology and Business University (BTBU)BeijingChina
| | - Mingwu Zang
- China Meat Research CentreBeijingChina
- Beijing Academy of Food SciencesBeijingChina
| | - Wang Le
- China Meat Research CentreBeijingChina
- Beijing Academy of Food SciencesBeijingChina
| | - Hui Wang
- China Meat Research CentreBeijingChina
- Beijing Academy of Food SciencesBeijingChina
| | - Qianrong Wu
- China Meat Research CentreBeijingChina
- Beijing Academy of Food SciencesBeijingChina
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Hybrid Sequencing in Different Types of Goat Skeletal Muscles Reveals Genes Regulating Muscle Development and Meat Quality. Animals (Basel) 2021; 11:ani11102906. [PMID: 34679927 PMCID: PMC8532877 DOI: 10.3390/ani11102906] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 09/29/2021] [Accepted: 10/01/2021] [Indexed: 02/06/2023] Open
Abstract
Domestic goats are commonly reared for meat and milk production in several regions of the world. However, the genetic mechanism underlying muscle development and meat quality of goats is limited. Therefore, the aim of this study was to identify known and novel genes regulating muscle development and meat quality of goats using second- and third-generation sequencing technologies. To achieve this, the meat quality and transcriptomes of longissimus dorsi (LD) and biceps femoris (BF) muscle tissues of Lingqiu Greyback goats were examined and compared. Differentially expressed genes (DEGs) and isoforms (DEIs) were functionally annotated. Results showed that 45,574 full-length transcripts covering 18,491 loci were characterized, and 12,566 genes were co-expressed in all samples. Differential expression analysis identified 231 DEGs, including 45 novel genes in the LD and BF muscles of the goats. Additionally, 1173 DEIs were found, in which 642 novel isoforms were identified in this study. Functional annotation and pathway analysis of the DEGs and DEIs revealed that some of them were associated with muscle growth and lipid metabolism. Overall, the findings of this study contribute to the understanding of the transcriptomic diversity underlying meat quality and muscle development of goat.
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Dinh TTN, To KV, Schilling MW. Fatty Acid Composition of Meat Animals as Flavor Precursors. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.12251] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
This article provides an overview of fatty acids in meat, their variation among animal species, and the roles of fatty acids as flavor precursors. Animal fat mostly consists of triglycerides and phospholipids. Fats from ruminant (cattle, sheep, and goats) and monogastric (pigs and horses) animals have similar fatty acids with more saturated fatty acids and monounsaturated fatty acids than polyunsaturated fatty acids. In monogastric animals, fatty acids in the muscle reflect the composition of diets, whereas ruminant fatty acids are more saturated because of biohydrogenation in the rumen. Lipid- derived flavor compounds are formed from the thermal oxidation of fatty acids during cooking, producing more desirable aromatic compounds than autoxidation. Monounsaturated fatty acids such as oleic acid and polyunsaturated fatty acids such as linoleic acid in meat produce various volatile compounds contributing to cooked meat aromas. Under most cooking conditions, lipid-derived flavor compounds are usually predominant. However, these compounds have greater thresholds than those derived from water-soluble compounds, such as the Maillard reaction products. The interactions between lipid oxidation products and Maillard compounds are more important for the development of meat flavor than originally thought. Moreover, fat-derived volatile compounds provide flavor notes indicative of species identification.
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Affiliation(s)
- Thu T. N. Dinh
- Mississippi State University Department of Animal and Dairy Science
| | - K. Virellia To
- Mississippi State University Department of Food Science, Nutrition, and Health Promotion
| | - M. Wes Schilling
- Mississippi State University Department of Food Science, Nutrition, and Health Promotion
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Tüfekci H, Olfaz M. Quality traits and fatty acid composition in meat of Hair Goat and Saanen × Hair Goat (G 1) crossbred kids fattened in different systems. Arch Anim Breed 2021; 64:305-314. [PMID: 34345652 PMCID: PMC8320521 DOI: 10.5194/aab-64-305-2021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Accepted: 06/21/2021] [Indexed: 11/11/2022] Open
Abstract
In this study, meat quality traits and fatty acid compositions of Hair Goat and Saanen × Hair Goat (G1) crossbred kids fattened
under intensive, semi-intensive and extensive conditions were determined. For meat quality traits, differences in pH24h,
pH45min, drip loss, water holding capacity, cooking loss and Warner–Bratzler peak shear force values of the experimental groups were
not found to be significant. According to colour measurements at the 0th and 45th minute, the extensive fattening group of Hair Goat kids had greater
lightness (L∗) values and the intensive fattening group of Hair Goat kids had greater redness (a∗) values. For intensive, semi-intensive
and extensive fattening groups of Hair Goat kids, total saturated fatty acid contents of longissimus dorsi (LD) muscle samples were
respectively measured as 19.28 %, 23.75 % and 23.35 %. Total monounsaturated fatty acid contents were respectively measured as 67.30 %,
66.22 % and 65.72 %. Total polyunsaturated fatty acid contents were respectively measured as 5.46 %, 3.06 % and 3.16 % and conjugate
linoleic acid contents were respectively measured as 0.48 %, 0.55 % and 0.65 %. For intensive, semi-intensive and extensive fattening
groups of Saanen × Hair Goat (G1) kids, total saturated fatty acid contents of LD muscle samples
were respectively measured as 21.01 %; 21.98 %, 19.10 %; total monounsaturated fatty acid contents were respectively measured as
64.04 %, 64.33 %, 52.44 %. Total polyunsaturated fatty acid contents were respectively measured as 3.53 %, 4.89 % and 4.84 %
and conjugate linoleic acid contents were respectively measured as 0.52 %, 0.58 % and 0.73 %. It was concluded that the extensive fattening
group had greater conjugated linoleic acid contents than the other fattening groups.
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Affiliation(s)
- Hacer Tüfekci
- Department of Animal Science, Agricultural Faculty, Yozgat Bozok University, 66100, Yozgat, Turkey
| | - Mustafa Olfaz
- Department of Animal Science, Agricultural Faculty, Ondokuz Mayıs University, 55200, Samsun, Turkey
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Carcass Composition, Meat Quality, Calpain Activity, Fatty Acid Composition and Ribonucleotide Content in Southern Thai Native Goats and Three-Way Crossbred Goats. Foods 2021; 10:foods10061323. [PMID: 34201341 PMCID: PMC8229117 DOI: 10.3390/foods10061323] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 06/03/2021] [Accepted: 06/04/2021] [Indexed: 11/17/2022] Open
Abstract
Carcass composition, meat quality, calpain activity, fatty acid composition, and ribonucleotide content were examined and compared between male Southern Thai native goats (NG, n = 10) and three-way crossbred goats (CG, 50% Boer × 25% Saanen × 25% Southern Thai native, n = 10). All animals were fed 1.5% body weight of concentrate (16% protein and 70% total digestible nutrients) and fresh Napier grass for 4 months. At the end of raising period, the final weight between the two genotypes was not significantly different. The percentage of carcass, bone, and fat of CG were higher than those of NG. NG presented lower shear force values, insoluble and total collagen content but higher collagen solubility and calpain-1 activity at 24 h postmortem. Additionally, NG meat was high in monounsaturated fatty acids but low in saturated fatty acids. However, the amount of ribonucleotide was no significant difference between two genotypes.
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Bhatt R, Sahoo A, Sarkar S, Saxena VK, Soni L, Sharma P, Gadekar Y. Dietary inclusion of nonconventional roughages for lowering enteric methane production and augmenting nutraceutical value of meat in cull sheep. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2021.114832] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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El Otmani S, Chebli Y, Hornick JL, Cabaraux JF, Chentouf M. Growth performance, carcass characteristics and meat quality of male goat kids supplemented by alternative feed resources: Olive cake and cactus cladodes. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2020.114746] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Carcass characteristics and meat quality of feedlot goat kids fed high-concentrate diets with licury cake. Livest Sci 2021. [DOI: 10.1016/j.livsci.2020.104391] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Yagoubi Y, Smeti S, Mekki I, Bertolín JR, Ripoll G, Joy M, Mahouachi M, Atti N. Fatty acid profile of muscles and adipose tissues of fat-tail Barbarine lambs as affected by rosemary residue intake. Arch Anim Breed 2021; 63:431-439. [PMID: 33473368 PMCID: PMC7810229 DOI: 10.5194/aab-63-431-2020] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Accepted: 10/05/2020] [Indexed: 12/22/2022] Open
Abstract
The rosemary distillation industry produces a considerable amount
of rosemary distillation residues (RRs), which can be an alternative for
feeding animals in harsh conditions and could enhance animal product
quality. Given the meat quality is largely influenced by its fat content and fatty acid composition, the fatty acid (FA) profiles of longissimus thoracis et lumborum (LTL), semi-membranous (SM)
muscles, and caudal (CFs) and omental fats (OFs) were determined using 21 Barbarine lambs fed with or without RRs. Diets contained 600 g of concentrate plus 600 g of forage. Forage
represented oat hay, RR87 and RR60 pellets containing 87 % or 60 % of RR,
respectively. At the end of the study, all lambs were slaughtered, and the fatty acid profile was studied. The inclusion of RR increased the polyunsaturated fatty acid (PUFA)
contents and reduced saturated fatty acids (SFAs), and the thrombogenic and
saturation indexes in all tissues. The SM muscle was the richest tissue in PUFAs, n-3 and n-6; however, both adipose tissues contained the highest proportions of SFAs. Especially the OF was the richest tissue in oleic acid and SFAs. Feeding RR to lambs enhanced meat quality.
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Affiliation(s)
- Yathreb Yagoubi
- University of Carthage, INRA-Tunisia, Animal and Forage Productions Laboratory, 2049 Ariana, Tunisia
| | - Samir Smeti
- University of Carthage, INRA-Tunisia, Animal and Forage Productions Laboratory, 2049 Ariana, Tunisia
| | - Ilyes Mekki
- University of Carthage, INRA-Tunisia, Animal and Forage Productions Laboratory, 2049 Ariana, Tunisia
| | - Juan Ramón Bertolín
- Centro de Investigacion y Technologia Agroalimentaria (CITA) de Aragón - IA2, Universidad de Zaragoza, Avda. Montañana, 930, 50059 Zaragoza, Spain
| | - Guillermo Ripoll
- Centro de Investigacion y Technologia Agroalimentaria (CITA) de Aragón - IA2, Universidad de Zaragoza, Avda. Montañana, 930, 50059 Zaragoza, Spain
| | - Margalida Joy
- Centro de Investigacion y Technologia Agroalimentaria (CITA) de Aragón - IA2, Universidad de Zaragoza, Avda. Montañana, 930, 50059 Zaragoza, Spain
| | - Mokhtar Mahouachi
- Ecole Supérieure d'agriculture du Kef, University of Jendouba, Le Kef, Tunisia
| | - Naziha Atti
- University of Carthage, INRA-Tunisia, Animal and Forage Productions Laboratory, 2049 Ariana, Tunisia
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FAIZ F, QUEEN F, AMIR RM, AHMAD A, AHMAD Z, AMEER K, ARSHAD M, HAYAT I, QASIM S, KABIR K. Physicochemical, microbiological and sensory characteristics of goats reared on organic rationing in Karakoram region. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.04820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Furukh FAIZ
- Karakoram International University, Pakistan
| | | | | | - Asif AHMAD
- PMAS-Arid Agriculture University, Pakistan
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Smeti S, Tibaoui S, Bertolín JR, Yagoubi Y, Mekki I, Joy M, Atti N. Effects of myrtle (Myrtus communis L.) essential oils as dietary antioxidant supplementation on carcass and meat quality of goat meat. J Anim Physiol Anim Nutr (Berl) 2020; 105:452-461. [PMID: 33377570 DOI: 10.1111/jpn.13483] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 11/12/2020] [Accepted: 11/18/2020] [Indexed: 12/22/2022]
Abstract
Despite the fact that the use of rosemary and thyme residues and essential oils in animal feeding was widely documented, that of myrtle is scarce. To test the hypothesis that myrtle essential oils (MEOs) could improve goats' carcass characteristics and meat quality traits, twenty-one male goats received a ration consisted of 40% oat hay and 60% concentrate. Experimental goat kids received the control diet supplemented with 0, 0.3 and 0.6% of myrtle essential oils (MEOs) for C, Myrt1 and Myrt2 groups respectively. The administration of MEO did not improve the daily DM intake (p > 0.05). Kids of C and Myrt2 groups had higher average daily gain than Myrt1 group (75 versus 55 g). The goats slaughtered at 19.9 kg of weight did not differ (p > 0.05) in carcass weights and carcass yield in terms of commercial dressing percentage (CDP = 41%) and real dressing percentage (RDP = 52%). The administration of MEO increased the meat polyphenol content, being higher in both Myrtle groups (87 versus. 56 μg gallic acid equivalents g-1 fresh matter, p < 0.05). Myrtle EO administration protected kids' meat against oxidation (0.48 versus. 0.91 mg MDA/kg of meat for Myrtle and C groups, respectively, at the 9th day of storage; p < 0.05). It could be useful to include MEO as a dietary supplement in goats' rations since it improves meat's oxidative status without negative effects on FA profile.
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Affiliation(s)
- Samir Smeti
- Laboratoire de Productions Animales et Fourragères, University of Carthage, INRA-Tunisia, Ariana, Tunisia
| | - Souha Tibaoui
- Laboratoire de Productions Animales et Fourragères, University of Carthage, INRA-Tunisia, Ariana, Tunisia
| | - Juan Ramon Bertolín
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Instituto Agroalimentario de Aragón - IA2, CITA-Universidad de Zaragoza, Zaragoza, Spain
| | - Yathreb Yagoubi
- Laboratoire de Productions Animales et Fourragères, University of Carthage, INRA-Tunisia, Ariana, Tunisia
| | - Ilyes Mekki
- Laboratoire de Productions Animales et Fourragères, University of Carthage, INRA-Tunisia, Ariana, Tunisia
| | - Margalida Joy
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Instituto Agroalimentario de Aragón - IA2, CITA-Universidad de Zaragoza, Zaragoza, Spain
| | - Naziha Atti
- Laboratoire de Productions Animales et Fourragères, University of Carthage, INRA-Tunisia, Ariana, Tunisia
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Belhaj K, Mansouri F, Benmoumen A, Sindic M, Fauconnier ML, Boukharta M, Serghini CH, Elamrani A. Fatty acids, health lipid indices, and cholesterol content of sheep meat of three breeds from Moroccan pastures. Arch Anim Breed 2020; 63:471-482. [PMID: 33473372 PMCID: PMC7810224 DOI: 10.5194/aab-63-471-2020] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Accepted: 11/02/2020] [Indexed: 11/21/2022] Open
Abstract
The lipid analysis of commercial lamb's meat, from two main Moroccan production areas Middle Atlas and highlands of eastern Morocco, was conducted. This study concerns the lipid quality of sheep meat from Beni Guil (BG) and Timahdite (Ti) as indigenous breeds and that of the Ouled Djellal (ODj) breed of Algerian origin. To study the effect of the geographical area, the meat samples from the Beni Guil breed were taken in the two main locations of this breed: in the region of Ain Beni Mathar (BGA) and that of Tendrara (BGT). The fatty acid profiles of the sheep meats analyzed showed the following: (i) polyunsaturated fatty acid (PUFA) richness was of 12.87 % and 20.59 % respectively for BGA and BGT breeds; (ii) polyunsaturated / saturated fatty acid ratios were ranged between 0.28 to 0.50 respectively for BGA and Ti breed; and (iii) PUFA- n - 3 content was 1.71 % for ODj breed and 2.13 % for BGA. Thus, the PUFA- n - 6 / PUFA n - 3 ratios range between 4.92 and 9.6 for BGA and Ti sheep meat, respectively. The cholesterol content was 0.08 % and 0.12 % of fresh meat respectively for ODj and BGA. Finally, meats of BGA and ODj have similar thrombogenicity (1.23 and 1.27 respectively) and atherogenicity indices (0.71 and 0.68 respectively). Statistically, these values were significantly higher than those registered for Ti breed (IT: 1.04 and AI: 0.51). In conclusion, from a nutritional point of view, it can be deduced that these meats have an interesting lipid quality due to their richness in desirable fatty acid (UFA + C18 : 0).
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Affiliation(s)
- Kamal Belhaj
- Laboratory for Improving Agricultural Productions, Biotechnology and Environment (LAPABE),
Faculty of Sciences, University Mohammed First, 717, Oujda, 60000, Morocco
- Analysis Quality and Risk Unit, Laboratory of Food Quality and Safety (QSPA), Gembloux
Agro-Bio Tech, University of Liège, Gembloux, 5030, Belgium
| | - Farid Mansouri
- Laboratory for Improving Agricultural Productions, Biotechnology and Environment (LAPABE),
Faculty of Sciences, University Mohammed First, 717, Oujda, 60000, Morocco
| | - Abdessamad Benmoumen
- Laboratory for Improving Agricultural Productions, Biotechnology and Environment (LAPABE),
Faculty of Sciences, University Mohammed First, 717, Oujda, 60000, Morocco
| | - Marianne Sindic
- Analysis Quality and Risk Unit, Laboratory of Food Quality and Safety (QSPA), Gembloux
Agro-Bio Tech, University of Liège, Gembloux, 5030, Belgium
| | - Marie-Laure Fauconnier
- General and Organic Chemistry Unit, Gembloux Agro Bio-Tech, University of Liège,
Gembloux, 5030, Belgium
| | - Mohamed Boukharta
- Institute of Agricultural Industries, High School of Charlemagne, Huy, 4500, Belgium
| | - C. Hana Serghini
- Laboratory for Improving Agricultural Productions, Biotechnology and Environment (LAPABE),
Faculty of Sciences, University Mohammed First, 717, Oujda, 60000, Morocco
| | - Ahmed Elamrani
- Laboratory for Improving Agricultural Productions, Biotechnology and Environment (LAPABE),
Faculty of Sciences, University Mohammed First, 717, Oujda, 60000, Morocco
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Liotta L, Chiofalo V, Lo Presti V, Chiofalo B. Effect of production system on growth performances and meat traits of suckling Messinese goat kids. ITALIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1080/1828051x.2020.1726832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Luigi Liotta
- Dipartimento di Scienze Veterinarie, University of Messina, Messina, Italy
| | - Vincenzo Chiofalo
- Consorzio di Ricerca Filiera Carni e Agroalimentare, University of Messina, Messina, Italy
- Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina, Messina, Italy
| | - Vittorio Lo Presti
- Dipartimento di Scienze Veterinarie, University of Messina, Messina, Italy
| | - Biagina Chiofalo
- Dipartimento di Scienze Veterinarie, University of Messina, Messina, Italy
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Vasconcelos-Filhoa PT, Costa HHA, Vega WHO, Sousa LCO, Parente MOM, Landim AV. Effects of dietary energy content and source using by-products on carcass and meat quality traits of cull ewes. Animal 2020; 15:100035. [PMID: 33516030 DOI: 10.1016/j.animal.2020.100035] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 06/05/2020] [Accepted: 06/08/2020] [Indexed: 11/28/2022] Open
Abstract
In cull ewes, energy supply by time short periods can affect growth, carcass traits, and meat quality. The objective of this study was to evaluate the effect of biscuit bran (BB) and cashew nut bran (CNB) in diets with different total digestible nutrient (TDN) content on animal performance and carcass and meat traits of cull ewes. Twenty Morada Nova cull ewes, with the initial BW of 30.1 ± 3.56 kg, and three years of age were distributed in a completely randomized design into factorial scheme 2 × 2, with two energy sources (BB and CNB) × two levels of TDN. All diets were isoproteic with variations in TDN content increased by 10% (TDN10) and 25% (TDN25) above the recommended requirement for the study category, which was 66.0% TDN. The experimental period lasted 56 days, in which daily intake in relation to metabolic weight and weight performance of the animals was determined. The hot carcass, the cold carcass, commercial cuts, loin eye area, and subcutaneous fat thickness were measured, obtained, or calculated. A sample of the Longissimus lumborum (LL) muscle was used by determination of physical-chemical composition, sensory, and fatty acid (FA) profile analysis. The ANOVA was performed to access the effect of diet and energy level on the characteristics studied, and means were compared by the Turkey and Kruskal Wallis tests at 5% of probability. A higher daily gain weight was observed from TDN25 (P = 0.006). Among by-products, higher nutrient intakes were observed in animals fed with BB diets (P < 0.01), except for crude protein. The same patterns have been observed for live weight, reconstituted half-carcass, higher yield in fat thickness, and internal carcass length. Cashew nut bran produced darker colored meat (P = 0.017) and higher cooking weight loss (P = 0.008). Higher lipid content was observed in animals submitted to diets with CNB and TDN25 (P = 0.001). The internal length of the carcass was higher in animals fed with BB (P = 0.041). All diets did not effect on sensory characteristics (P > 0.05). Total digestible nutrient in 25% above recommended promotes higher weight gain and meat with higher lipid content and less weight loss by cooling. The inclusion of BB, compared to CNB, provides a higher weight of carcasses and better conformation, in addition to lower total lipid content with higher proportion for monounsaturated FAs in meat, providing more attractive features for the consumer market.
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Affiliation(s)
- P T Vasconcelos-Filhoa
- Department of Animal Science, Vale do Acaraú State University, Av. 850, CEP 62010-000 Sobral, CE, Brazil
| | - H H A Costa
- Department of Animal Science, Vale do Acaraú State University, Av. 850, CEP 62010-000 Sobral, CE, Brazil; Regional Scientific Development Scholarship of National Scientific and Technological Development Council (Conselho Nacional de Desenvolvimento Cientifico e Tecnológico - CNPq), Level C (N° DCR-0024-02069.01.00/16/FUNCAP), Brasilia 38706-400, Brazil
| | - W H O Vega
- Department of Animal Science, Vale do Acaraú State University, Av. 850, CEP 62010-000 Sobral, CE, Brazil.
| | - L C O Sousa
- Department of Animal Science, Vale do Acaraú State University, Av. 850, CEP 62010-000 Sobral, CE, Brazil
| | - M O M Parente
- Department of Animal Science, Federal University of Maranhão, Campus IV MA-230, KM 04, s/n° - Boa Vista CEP, 65500-000 Chapadinha, MA, Brazil
| | - A V Landim
- Department of Animal Science, Vale do Acaraú State University, Av. 850, CEP 62010-000 Sobral, CE, Brazil
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de Araújo Cordeiro ARR, de Medeiros LL, Bezerra TKA, Pacheco MTB, de Sousa Galvão M, Madruga MS. Effects of thermal processing on the flavor molecules of goat by-product hydrolysates. Food Res Int 2020; 138:109758. [DOI: 10.1016/j.foodres.2020.109758] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 09/23/2020] [Accepted: 09/27/2020] [Indexed: 10/23/2022]
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Jabalbarezi Hukerdi Y, Fathi Nasri M, Rashidi L, Ganjkhanlou M, Emami A. Supplementing kids diet with olive leaves: Effect on meat quality. Small Rumin Res 2020. [DOI: 10.1016/j.smallrumres.2020.106258] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Kantono K, Hamid N, Oey I, Wu YC, Ma Q, Farouk M, Chadha D. Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts. Foods 2020; 9:E1444. [PMID: 33053733 PMCID: PMC7601600 DOI: 10.3390/foods9101444] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Revised: 09/22/2020] [Accepted: 10/01/2020] [Indexed: 11/16/2022] Open
Abstract
The non-thermal high-pressure processing (HPP) technique has been used to increase the shelf life of food without compromising their nutritional and sensory qualities. This study aims to explore the potential application of HPP on New Zealand lamb meat. In this study, the effect of HPP, at different pressure treatments (200-600 MPa) on eight different lamb meat cuts in terms of lipid oxidation, fatty acid and free amino acid content were investigated. In general treatments between 400 and 600 MPa resulted in higher oxidation values in eye of loin, flat, heel, and tenderloin cuts. Saturated and monounsaturated fatty acid content were significantly lower with HPP treatment of almost all cuts (except rump and heel cuts) at all pressures. Polyunsaturated fatty acid content was significantly lower in HPP-treated inside, knuckle, and tenderloin cuts at 600 MPa compared to control. Nine essential free amino acids (valine, leucine, isoleucine, methionine, phenylalanine, lysine, histidine, tyrosine and tryptophan), and eight non-essential free amino acids (alanine, glycine, threonine, serine, proline, aspartic acid, glutamic acids and ornithine) were identified in the lamb cuts. HPP increased the total free amino acid composition significantly compared to control at all pressures for almost all cuts except the inside and eye of loin cuts. This study suggests that higher pressure treatments (i.e., 400 and 600 MPa) resulted in higher TBARS oxidation levels. Additionally, significant decreases in saturated and monounsaturated fatty acids and increase free amino acid content were observed in the majority of HPP-treated samples compared to control.
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Affiliation(s)
- Kevin Kantono
- Department of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New Zealand; (K.K.); (Y.C.W.); (Q.M.); (D.C.)
| | - Nazimah Hamid
- Department of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New Zealand; (K.K.); (Y.C.W.); (Q.M.); (D.C.)
| | - Indrawati Oey
- Department of Food Science, University of Otago, Dunedin 9016, New Zealand;
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yan Chao Wu
- Department of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New Zealand; (K.K.); (Y.C.W.); (Q.M.); (D.C.)
| | - Qianli Ma
- Department of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New Zealand; (K.K.); (Y.C.W.); (Q.M.); (D.C.)
- AgResearch MIRINZ, Ruakura Research Centre, Private Bag 3123, Hamilton 3240, New Zealand;
| | - Mustafa Farouk
- Riddet Institute, Massey University, Palmerston North 4474, New Zealand;
| | - Diksha Chadha
- Department of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New Zealand; (K.K.); (Y.C.W.); (Q.M.); (D.C.)
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Chaijan M, Srirattanachot K, Panpipat W. Biochemical property and gel‐forming ability of surimi‐like material from goat meat. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14751] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Manat Chaijan
- Food Technology and Innovation Research Centre of Excellence School of Agricultural Technology Walailak University Thasala Nakhon Si Thammarat80161Thailand
| | - Kesinee Srirattanachot
- Food Technology and Innovation Research Centre of Excellence School of Agricultural Technology Walailak University Thasala Nakhon Si Thammarat80161Thailand
| | - Worawan Panpipat
- Food Technology and Innovation Research Centre of Excellence School of Agricultural Technology Walailak University Thasala Nakhon Si Thammarat80161Thailand
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Sustainable Rearing for Kid Meat Production in Southern Italy Marginal Areas: A Comparison among Three Genotypes. SUSTAINABILITY 2020. [DOI: 10.3390/su12176922] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Sustainable goat breeding plays an important role in the economy of marginal areas. The present study aimed to compare performances and meat quality traits in kids of a native Apulian genotype (Garganica) in comparison with two Mediterranean breeds (Maltese and Derivata di Siria). Kids suckled dam milk until they were 21 (±2) days old, hence three groups of 12 male kids per each genotype were made. The kids received a pelleted feed ad libitum in addition to dam milk and were slaughtered at 60 days of age. The Maltese kids showed the lowest net cold-dressing percentage, with statistical differences compared to Garganica and Derivata di Siria. Meat obtained from Garganica kids showed a rosy color due to a significantly lower a* index and were also more tender since a lower WBS was recorded in comparison with the other two genotypes. As for the nutritional value of meat, the best n-6/n-3 ratio was found for the Derivata di Siria breed. In conclusion, Garganica kid meat showed the lowest content of SFA and atherogenic index, with potential beneficial effects for human health.
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Moreno-Indias I, Hernández-Castellano LE, Sánchez-Macías D, Morales-delaNuez A, Torres A, Argüello A, Castro N. Milk Replacer Supplementation with Docosahexaenoic Acid from Microalgae Does Not Affect Growth and Immune Status in Goat Kids. Animals (Basel) 2020; 10:ani10071233. [PMID: 32698513 PMCID: PMC7401510 DOI: 10.3390/ani10071233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 07/14/2020] [Accepted: 07/15/2020] [Indexed: 11/17/2022] Open
Abstract
Simple Summary The consumption of docosahexaenoic acid (DHA) has beneficial effects on human health. Meat from suckling goat kids is highly valuable, especially in Mediterranean countries. Based on this, several strategies have been implemented to increase the content of DHA in foodstuffs such as meat and meat products. Several studies have observed how feeding diverse sources of DHA can improve the fatty acid profile in goat kid meat. However, few studies have focused on the effect of using these DHA supplements on growth and the immune system development in these animals. Consequently, this study aimed to evaluate the effect of different levels of DHA supplementation on growth and the immune system development in newborn goat kids. The current study showed that the DHA supplementation did not affect either growth or the immune status of goat kids during the first 35 days of life. Abstract Consumption of polyunsaturated fatty acids (PUFA), especially docosahexaenoic acid (DHA), has beneficial effects for consumers’ health. Consequently, there is an increased interest in enhancing meat fatty acid profiles (i.e., PUFA and DHA content) through diverse nutritional strategies. This study aimed to investigate the effect of supplementing a microalgae-derived product rich in DHA on growth and immune system development in newborn goat kids. In this experiment, newborn goat kids were fed milk replacer (MR) supplemented with three levels of a microalgae-derived product rich in DHA (DHA-Gold®, Martek Biosciences, MD, USA). Groups were designed as follows: MR-NS (milk replacer without DHA-Gold® supplementation; n = 10), MR-DHA-9 (9 g of DHA-Gold®/L milk replacer; n = 10) and MR-DHA-18 (18 g of DHA-Gold®/L milk replacer; n = 10). The immune status of the kids was evaluated by the plasma IgG and IgM concentrations, as well as by the complement system and chitotriosidase activities. Dietary supplementation with DHA did not affect either growth or innate and humoral immunity (p > 0.05). This study concludes that supplementation with DHA does not cause negative effects on growth and immune status in newborn goat kids.
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Affiliation(s)
- Isabel Moreno-Indias
- Animal Production and Biotechnology group, Institute of Animal Health and Food Safety, Universidad de Las Palmas de Gran Canaria, 35413 Arucas, Spain; (I.M.-I.); (A.A.); (N.C.)
- Unidad de Gestión Clínica de Endocrinología y Nutrición, Instituto de Investigación Biomédica de Málaga (IBIMA), Hospital Universitario Virgen de la Victoria, Universidad de Málaga, 29071 Málaga, Spain
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), 28029 Madrid, Spain
| | - Lorenzo E. Hernández-Castellano
- Animal Production and Biotechnology group, Institute of Animal Health and Food Safety, Universidad de Las Palmas de Gran Canaria, 35413 Arucas, Spain; (I.M.-I.); (A.A.); (N.C.)
- Department of Animal Science, Aarhus University, AU-Foulum, 8830 Tjele, Denmark
- Correspondence:
| | - Davinia Sánchez-Macías
- Animal Production and Industrialization Unit, Department of Agroindustrial Engineering, Universidad Nacional de Chimborazo, 060150 Riobamba, Ecuador;
| | - Antonio Morales-delaNuez
- Agrobiotechnology Group, Instituto de Productos Naturales y Agrobiología (IPNA), Spanish Research Council (CSIC), 38206 La Laguna, Spain;
| | - Alexandr Torres
- Unit of Animal Production, Pasture, and Forage in Arid and Subtropical Areas. Canary Islands Institute for Agricultural Research, 38200 La Laguna, Spain;
| | - Anastasio Argüello
- Animal Production and Biotechnology group, Institute of Animal Health and Food Safety, Universidad de Las Palmas de Gran Canaria, 35413 Arucas, Spain; (I.M.-I.); (A.A.); (N.C.)
| | - Noemí Castro
- Animal Production and Biotechnology group, Institute of Animal Health and Food Safety, Universidad de Las Palmas de Gran Canaria, 35413 Arucas, Spain; (I.M.-I.); (A.A.); (N.C.)
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Ivanović S, Pavlović M, Pavlović I, Tasić A, Janjić J, Baltić M. Influence of breed on selected quality parameters of fresh goat meat. Arch Anim Breed 2020; 63:219-229. [PMID: 34084895 PMCID: PMC8161078 DOI: 10.5194/aab-63-219-2020] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Accepted: 06/12/2020] [Indexed: 12/04/2022] Open
Abstract
The potential of goats to produce a high-quality meat is mainly reflected in their healthy fats, low calorie intramuscular fats, saturated fats, and, especially, their high ratios of unsaturated (UFA) and saturated (SFA) fatty acids, as well as hypocholesterolemic and hypercholesterolemic fatty acids. The aim of this study was to collect and compare meat quality parameters for domestic Balkan, Alpine and Saanen goats of the same age. Samples for all tests were taken from musculus gluteus superficialis. Chemical composition, pH value, fatty acid composition, content of volatile compounds, color and overall sensory quality (appearance, texture and smell) were determined. In chemical composition, moisture, fat, protein and ash varied significantly between each of the examined groups as opposed to pH values. Furthermore, among all the examined groups a significant difference was found for fatty acids and volatile compounds. Determined ratio of polyunsaturated fatty acids (PUFAs) to SFAs was 0.089, 0.085 and 0.071 for Balkan, Alpine and Saanen goat meats, respectively. Regarding that ratio, Saanen goat meat had the most favorable characteristics. Saanen goat meat showed the highest nutritional value. On the other hand, Balkan goat meat had the lowest intramuscular fat content. Measurements of the meat color from all three groups, as well as overall acceptability, showed significant differences between breeds. Obtained results point to the impact of breed on chemical composition and fatty acid profile of goat meat.
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Affiliation(s)
- Snežana Ivanović
- Scientific Veterinary Institute of Serbia, Belgrade, 11000, Serbia
| | - Marija Pavlović
- Scientific Veterinary Institute of Serbia, Belgrade, 11000, Serbia
| | - Ivan Pavlović
- Scientific Veterinary Institute of Serbia, Belgrade, 11000, Serbia
| | - Aleksandra Tasić
- Scientific Veterinary Institute of Serbia, Belgrade, 11000, Serbia
| | - Jelena Janjić
- Faculty of Veterinary Medicine, University of Belgrade, Belgrade, 11000, Serbia
| | - Milan Ž. Baltić
- Faculty of Veterinary Medicine, University of Belgrade, Belgrade, 11000, Serbia
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Madruga MS, Kênia Alves Bezerra T, Conceição Dantas Guerra I, Batista ASM, Marcos de Azevedo Silva A, Fernandes RDPP. The effect of feed restriction on the fat profile of Santa Inês lamb meat. ACTA SCIENTIARUM: ANIMAL SCIENCES 2020. [DOI: 10.4025/actascianimsci.v42i1.48229] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Consumers today are increasingly more demanding regarding their food, seeking healthier and better quality products, and in this context animal nutrition plays a key role. The meat composition can be altered by animal feed itself, being that lipid profile may directly contribute to consumer health, reducing the predisposition of developing cardiovascular diseases, main cause of mortality in the world. Thus, the aim of this study was to assess the effect of dietary feed restriction in Santa Inês lambs on their intramuscular, intermuscular, and subcutaneous fat profile, fat profile of the longissimus thoracis et lumborum (LTL) muscle, and the total meat lipids and cholesterol. Three groups of lambs were subjected to diets: without restriction (WR), and 30 and 60% feed restriction. Overall, stearic, palmitic, and oleic acids were the predominant and the lowest lipid and cholesterol levels were observed at the highest restriction level, presenting higher polyunsaturated:saturated (PUFA:SFA) and desirable (DFA) fatty acid ratios (p < 0.05). Lambs subjected to 60% dietary feed restriction had a better quality meat with lower lipid and cholesterol contents, and profile favorable for human health due the presence of unsaturated fatty acids, that is important parameter the market demands to meet the consumers’ expectations.
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42
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AMARAL DSD, CARDELLE-COBAS A, DIAS CDCQ, LIMA DAS, PEREIRA SDF, ARCANJO NMDO, DALMÁS PS, MADRUGA MS, PINTADO MME. Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.34018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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43
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Bhatt R, Soni LK, Sahoo A, Gadekar Y, Sarkar S. Dietary supplementation of extruded linseed and calcium soap for augmenting meat attributes and fatty acid profile of longissimus thoracis muscle and adipose tissue in finisher Malpura lambs. Small Rumin Res 2020. [DOI: 10.1016/j.smallrumres.2020.106062] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Berihulay H, Li Y, Gebrekidan B, Gebreselassie G, Liu X, Jiang L, Ma Y. Whole Genome Resequencing Reveals Selection Signatures Associated With Important Traits in Ethiopian Indigenous Goat Populations. Front Genet 2019; 10:1190. [PMID: 31850061 PMCID: PMC6892828 DOI: 10.3389/fgene.2019.01190] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Accepted: 10/28/2019] [Indexed: 12/12/2022] Open
Abstract
Ethiopia is considered as the main gateway for the introduction of livestock species, including goat, to the African continent. Ethiopian goats are characterized by their unique adaptive ability, and different physical characteristics in terms of morphology, body size, coat colors, and other important traits. The comparative population genomic analysis provides useful genomic information associated with important traits. Whole-genome resequencing of 44 Ethiopian indigenous goats produced 16 million single-nucleotide polymorphisms (SNPs) as well as 123,577 insertions and deletions. Specifically, 11,137,576, 10,760,581, 10,833,847, 12,229,657 and 10,749,996 putative SNPs were detected in Abergelle, Afar, Begait, Central Highland and Meafure goat populations, respectively. In this study, we used population differentiation (FST) and pooled heterozygosity (HP) Cbased approaches. From the FST analysis, we identified 480 outlier windows. The HP approach detected 108 and 205 outlier windows for Abergelle, and Begait, respectively. About 11 and 5 genes under selective signals were common for both approaches that were associated with important traits. After genome annotation, we found 41 Gene ontology (GO) terms (12 in biological processes, 8 in cellular components and 11 in the molecular function) and 10 Kyoto Encyclopedia of Genes and Genomes pathways. Several of the candidate genes are involved in the reproduction, body weight, fatty acids, and disease related traits. Our investigation contributes to deliver valuable genetic information and paves the way to design conservation strategy, breed management, genetic improvement, and utilization programs. The genomic resources generated in the study will offer an opportunity for further investigations.
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Affiliation(s)
- Haile Berihulay
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, China.,College of Veterinary Science, Mekelle University, Mekelle, Ethiopia
| | - Yefang Li
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Berihu Gebrekidan
- College of Veterinary Science, Mekelle University, Mekelle, Ethiopia
| | | | - Xuexue Liu
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Lin Jiang
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yuehui Ma
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, China
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Ripoll G, Alcalde MJ, Córdoba MG, Casquete R, Argüello A, Ruiz-Moyano S, Panea B. Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids. Foods 2019; 8:foods8110589. [PMID: 31752365 PMCID: PMC6915584 DOI: 10.3390/foods8110589] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 11/11/2019] [Accepted: 11/14/2019] [Indexed: 11/16/2022] Open
Abstract
The aim of this work was to study the texture profile of fresh and cooked longissimusthoracis et lumborum muscle from suckling kids raised with natural milk or milk replacers. Suckling male kids from eight goat breeds (Florida, FL; Cabra del Guadarrama, GU; Majorera, MA; Palmera, PL; Payoya, PY; Retinta, RE; Tinerfeña, TI; Verata, VE), all of single parturition, were raised with milk replacers (MR) or with natural milk from the dams (NM). The meat pH, Warner-Bratzler shear force, texture profile analysis and chemical composition were determined. Kids were clustered based on their pH by k-means clustering. The effect of the rearing system on the textural profile was strongly modulated by breed. The values of Warner-Bratzler shear force and hardness found in these breeds under both rearing systems were very low. Hence, the toughness of very light suckling kids should not be a determining factor in choosing a breed or rearing system. Nevertheless, the use of milk replacers increased the presence of meat with high pH, which modified the textural parameters, decreasing the shear force but increasing cohesiveness and adhesiveness. Consequently, depending on the commercial strategy of the farm, the election of the breed and rearing system must be considered together.
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Affiliation(s)
- Guillermo Ripoll
- Instituto Agroalimentario de Aragón, IA2, CITA-Universidad de Zaragoza, C/Miguel Servet, 177, 50013 Zaragoza, Spain;
- Centro de Investigación y Tecnología Agroalimentaria de Aragón, Avda. Montañana, 930, 50059 Zaragoza, Spain
- Correspondence: ; Tel.: +34-976-716-452
| | - María J. Alcalde
- Department of Agroforestry Science. Universidad de Sevilla. Crta. Utrera, 41013 Sevilla, Spain;
| | - María G. Córdoba
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Nutrición y Bromatología, Escuela de Ingeniería Agrarias, Universidad de Extremadura, Avda. Adolfo Suarez s/n, 06007 Badajoz, Spain; (M.G.C.); (R.C.); (S.R.-M.)
| | - Rocío Casquete
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Nutrición y Bromatología, Escuela de Ingeniería Agrarias, Universidad de Extremadura, Avda. Adolfo Suarez s/n, 06007 Badajoz, Spain; (M.G.C.); (R.C.); (S.R.-M.)
| | - Anastasio Argüello
- Department of Animal Pathology, Animal Production and Science and Technology of Foods, Universidad de Las Palmas de Gran Canaria, 35416 Las Palmas, Spain;
| | - Santiago Ruiz-Moyano
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Nutrición y Bromatología, Escuela de Ingeniería Agrarias, Universidad de Extremadura, Avda. Adolfo Suarez s/n, 06007 Badajoz, Spain; (M.G.C.); (R.C.); (S.R.-M.)
| | - Begoña Panea
- Instituto Agroalimentario de Aragón, IA2, CITA-Universidad de Zaragoza, C/Miguel Servet, 177, 50013 Zaragoza, Spain;
- Centro de Investigación y Tecnología Agroalimentaria de Aragón, Avda. Montañana, 930, 50059 Zaragoza, Spain
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North MK, Dalle Zotte A, Hoffman LC. The effects of dietary quercetin supplementation and sex on the fatty acid profile of rabbit meat, dissectible fat and caecotrophes. Meat Sci 2019; 157:107888. [DOI: 10.1016/j.meatsci.2019.107888] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 05/31/2019] [Accepted: 07/10/2019] [Indexed: 12/13/2022]
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47
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Ayeb N, Addis M, Fiori M, Atti N, Barmat A, Hammadi M, Boukhris H, Damergi C, Khorchani T. Effect of local diets on nutritional and sensory quality of meat of indigenous goats in Tunisian arid regions. J Anim Physiol Anim Nutr (Berl) 2019; 103:1637-1645. [PMID: 31389084 DOI: 10.1111/jpn.13168] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 05/02/2019] [Accepted: 07/01/2019] [Indexed: 11/28/2022]
Abstract
The valorization of natural resources in small ruminants feeding can reduce the cost of feed and produce good meat quality. The objective was to evaluate the effects of local feed resources on the physico-chemical aspects, the sensorial characteristics and the fatty acid profile of goat kid's meat. Twenty-six kids are divided in three groups (average body weight = 15.85 kg; age = 4 months). The groups received oat hay (group control C), dried olive leaves + dried Stipa tenacissima (group OL) or grass hay (group Ko). The animals were slaughtered after 90 days of experience, with an approximate final live weight of 18.5 kg. Total solids, pH, fat, crude protein, vitamin, cholesterol and fatty acid contents of meat were determined. The OL group had the highest ultimate pH (6.82 vs. 6.73); cooking loss, gross composition (total solids, protein and fat), cholesterol and colour coordinates (L, a* and b*) were similar among groups. The vitamin E, affected by diet, was higher in group OL than the other groups (3.71 mg/kg vs. 1.32 and 2.17 mg/kg, respectively, for C and Ko groups). Moreover, meat from this group showed the highest saturated fatty acid. Unsaturated fatty acids content was higher in the meat of C and Ko groups. On the other side, polyunsaturated fatty acid level was not affected by the diet treatment. The n6/n3 ratio was significantly affected by the diet; it was lower in meat of groups Ko and OL (3.17 and 3.38 respectively). The feeding effect on sensory quality of meat was not significant.
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Affiliation(s)
- Naziha Ayeb
- Laboratory of Livestock and Wildlife, Institute of Arid Lands (IRA Medenine), Medenine, Tunisia
| | - Margherita Addis
- Department of Animal Production Research, AGRIS-Sardegna, Bonassai, Italy
| | - Myriam Fiori
- Department of Animal Production Research, AGRIS-Sardegna, Bonassai, Italy
| | - Naziha Atti
- Laboratoire de Productions Animales et Fourragères, INRA, Ariana, Tunisia
| | - Ahmed Barmat
- Laboratory of Livestock and Wildlife, Institute of Arid Lands (IRA Medenine), Medenine, Tunisia
| | - Mohamed Hammadi
- Laboratory of Livestock and Wildlife, Institute of Arid Lands (IRA Medenine), Medenine, Tunisia
| | - Hager Boukhris
- Instiut National Agronomique, Cité Mahrajène, Tunis, Tunisia
| | - Chokri Damergi
- Instiut National Agronomique, Cité Mahrajène, Tunis, Tunisia
| | - Touhami Khorchani
- Laboratory of Livestock and Wildlife, Institute of Arid Lands (IRA Medenine), Medenine, Tunisia
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48
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Saeed OA, Sazili AQ, Akit H, Ebrahimi M, Alimon AR, Samsudin AA. Effects of corn supplementation on meat quality and fatty acid composition of Dorper lambs fed PKC-Urea treated rice straw. BMC Vet Res 2019; 15:233. [PMID: 31286932 PMCID: PMC6615220 DOI: 10.1186/s12917-019-1976-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Accepted: 06/24/2019] [Indexed: 02/05/2023] Open
Abstract
BACKGROUND The increasing costs of feed has subsequently increased the costs of production of livestock, thereby decreasing the profit margin of this sector. The utilization of agro-industrial by-products has to some extent substitute some of the corn grains and soyabean meal, commonly used in animal feeds. In Malaysia, palm kernel cake (PKC) is a by-product of the oil palm industry and is frequently used to supply both crude protein (14-16% CP) and energy (11 MJ/kg) in ruminants. The energy and protein content are adequate for maintenance in the majority of ruminants. However, highly available energy supplementation is known to improve growth performance and protein deposition. This study was carried out to determine the effect on the quality of meat and fatty acid composition of the semitendinosus (ST), supraspinatus (SS), and longissimus lumborum (LL) muscles of Dorper lambs by including corn as an energy source in a basal diet of PKC urea-treated rice straw. RESULTS The results show that the LL muscle-drip loss was greater in animals supplemented with 5% corn compared to the other groups. Higher pH values of SS and LL muscles were observed in animals supplemented with 5 and 10% corn. Furthermore, the L* value of ST muscle was increased in lambs fed on 5% corn while, reduced in those fed on 0% corn, but the a* and b* values were not significantly different in the treatment groups. The fatty acid composition of the SS muscles showed that lambs fed on 10% corn had higher levels of sum PUFA n-3 compared to those fed on 0% corn. The concentration of C18:1trans11 and CLA c12 t10 in ST muscle from the lambs fed on supplemented diets were higher than those of the controls. CONCLUSION This study has concluded the supplementation of corn as a source of energy into a PKC urea-treated rice straw-based diet increased the PUFA concentrations of muscles as compared to control groups.
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Affiliation(s)
- O A Saeed
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia.,Department of Animal Production Faculty of Agriculture, University Of Anbar, Anbar, Iraq
| | - A Q Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia.,Institute of Tropical Agriculture Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
| | - H Akit
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
| | - M Ebrahimi
- Department of Veterinary Preclinical Sciences Faculty of Veterinary, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
| | - A R Alimon
- Faculty of Animal Science, Universitas Gadjah Mada, Yogjakarta, Indonesia
| | - A A Samsudin
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia. .,Institute of Tropical Agriculture Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia.
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Abstract
Worldwide the consumption of chevon (goat meat) has increased largely due to its distinct nutritional attributes when compared to other red meats. In addition to being a good source of dietary protein for human beings, chevon comparatively has a lower total fat, saturated fatty acid and cholesterol content, which makes it a healthful product. Chevon’s health promoting chemical composition fulfils the expectations of consumers’ demand for healthful foods and thus explaining its growing popularity and increased demand. The increase in the popularity and demand of chevon is essential to contributing towards the increase in demand for animal-derived protein sources for human consumption, which is driven by an expansion in urban settlements, improving incomes, and the need for a better lifestyle. Despite chevon being established as lean red meat with low content of fat, cholesterol and saturated fatty acids, there are misconceptions regarding the perceived inferior quality of chevon compared to beef, pork or lamb among some consumers. This review seeks to provide evidence supporting the favorable nutritive characteristics of chevon and it being a healthful product that is poised to make a significant contribution to animal-derived foods for human consumption.
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Danchuk V, Trach V, Midyk S, Danchuk О, Ushkalov V, Kepple O. THE FATTY ACIDS CONTENT IN THE LIVER OF JAPANESE QUAILS AFTER THE CHEMICAL TREATMENT OF HATCHING EGGS. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.15673/fst.v13i2.1406] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The five groups of Pharaoh quail (100 animals per group) were formed to fulfill the tasks. Quails of the control group were fed by the standard mixed fodder for quail (DSTU 4687:2006). The bird of the research groups (I–IV) received the same feed, but with the addition of 20 g/t of vitamin E. We selected the hatching eggs after 4 weeks of feeding research fodders. Eggs were weighed and laid for incubation using the standard mode after pre-incubation storage of the eggs of the quails obtained in the peak of egg production for 5 days. On the 14th day of incubation, the eggs of the quails were divided into 5 groups. Treatment of eggs I, II and III of the test group was carried out on the 14th day of incubation, respectively, with solutions of 1% sodium hypochlorite 2% perchloric acid 0,5% hydrogen peroxide. Egg of control and IV experimental group were not subject to chemical treatment. The material for research was hatching eggs of quail, liver tissue of 14 daily embryos and 1-day quail. The fatty acid composition of the lipids of tissues and egg yolk was determined in this biological material. Analysis of methyl esters of LC was carried out on a Gas chromatograph Trace GC Ultra (USA) with a flame ionization detector. Identification of fatty acids was carried out using a standard Supelco 37 Component FAME Mix. Quantitative assessment of the spectrum of fatty acids of yolk lipids was carried out by the method of internal normalization, determining their percentage content. Ontogenetic differences in the fatty acid composition of tissues are established. Processing of the eggshell on the fourteenth day of incubation with H2O2 solution is accompanied by an increase in the proportion of stearic acid in the liver of the 1-day quail and a decrease in the proportion of Neukosatrienoic and pre-fatty acids. Treatment of the shell with sodium hypochlorite and HCl is accompanied by an increase in the proportion of stearic acid by 0.96–1.00 % and аrachinic acid, with a decrease in the proportion of gondoinic and eicosatrienic fatty acids. At the same time, when treating with HCl and sodium hypochlorite, the ratio of the sum of saturated to unsaturated fatty acids decreases by 3.2–7.9% (p<0.05). So, the established changes in the fatty acid composition of the liver one-day quail indicate a significant effect of the chemical treatment of the egg shell on the exchange of fatty acids in the embryonic period.
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