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Zhang Y, Ma R, Chen B, Zhou W, Zhang N, Tu Y, Diao Q, Ma T, Chen H, Chen K, Ma H, Guo Y, Bi Y. Effects of protein grass hay as alternative feed resource on lamb's fattening performance and meat quality. Meat Sci 2024; 218:109644. [PMID: 39241667 DOI: 10.1016/j.meatsci.2024.109644] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2024] [Revised: 08/06/2024] [Accepted: 08/28/2024] [Indexed: 09/09/2024]
Abstract
Protein grass hay (PGH) was used as a new feed source for lambs to study its effect on fattening performance and meat quality. Fifty-six male lambs were allotted to four experimental groups and fed for eight weeks either alfalfa hay (AH)-based diet (control) or diets in which AH was replaced with 33 %, 66 %, or 99 % PGH. The inclusion of PGH did not affect final body weight, dry matter intake, average daily gain, feed conversion ratio, or carcass weight. Moreover, substituting AH with PGH at any level did not influence the ruminal fermentation or serum biochemical parameters, meat color, water holding capacity, shear force, or amino acid profile. However, relative liver weight was increased with 66 % substitutions. Furthermore, replacing 99 % AH with PGH decreased the meat's pH at 24 h. Higher levels of C18:3n-3, C20:5n-3, and total n-3 PUFA and a lower ratio of n-6: n-3 PUFA were also observed in meat from lambs fed PGH at 99 %. These findings suggest that PGH could be incorporated into the lamb's diet up to 99 % without compromising fattening performance and body health while improving their meat n-3 PUFA deposition.
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Affiliation(s)
- Yanmei Zhang
- Key Laboratory of Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Ruicong Ma
- Key Laboratory of Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Bo Chen
- Mao-sheng Protein Grass Science and Technology Industry Development Co., LTD, Beijing 101399, China
| | - Wei Zhou
- Mao-sheng Protein Grass Science and Technology Industry Development Co., LTD, Beijing 101399, China
| | - Naifeng Zhang
- Key Laboratory of Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yan Tu
- Key Laboratory of Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Qiyu Diao
- Key Laboratory of Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Tao Ma
- Key Laboratory of Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Huaisen Chen
- Inner Mongolia Fuchuan Breeding Technology Co., Ltd, Inner Mongolia 015000, China
| | - Kai Chen
- Inner Mongolia Fuchuan Breeding Technology Co., Ltd, Inner Mongolia 015000, China
| | - Hong Ma
- Inner Mongolia Fuchuan Breeding Technology Co., Ltd, Inner Mongolia 015000, China
| | - Yajuan Guo
- Inner Mongolia Fuchuan Breeding Technology Co., Ltd, Inner Mongolia 015000, China
| | - Yanliang Bi
- Key Laboratory of Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
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Obeidat BS, Shdaifat MM, Ata M, Obeidat MD, Nusairat BM, Aloueedat MK, Al-Khaza'leh J, Thomas MG. Effects of chickpea grain feeding on the growth and carcass features of growing lambs. Trop Anim Health Prod 2024; 56:273. [PMID: 39313618 DOI: 10.1007/s11250-024-04108-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2024] [Accepted: 09/11/2024] [Indexed: 09/25/2024]
Abstract
An investigation was conducted to find out how diet formulation of chickpea grains (CHPE) rather than soybean meal and barely grain affected the performance, blood metabolites, carcass, and meat quality features of Awassi lambs. Thirty lambs, with an average age of 73 ± 0.85 days and an initial body weight of 21.0 ± 1.29 kg, were randomly assigned into one of three diets, with 10 lambs per treatment diet. The diets were designed to replace a portion of the barley grain and soybean meal and included no CHPE (CON), 7.5% CHPE (CHPE7.5), and 15% CHPE (CHPE15). Lambs were individually housed, fed every day, and weighed every two weeks to measure performance characteristics over the 60-day study period. Four lambs per treatment were chosen at random on day 42 to participate in an N balance study and assess diet digestibility. All lambs were slaughtered at the termination of the trial period to measure the features of the carcass characteristics and meat quality. As the amount of CHPE included in the diets increased, the cost of diets reduced. As the amount of CHPE in the diets increased, so did the intake of ether extract (EE). The CON group's cost per kilogram of increase was higher (P = 0.017) than that of the CHPE7.5 and CHEP15 groups. The digestibility of EE was higher (P = 0.024) in the CHPE15 diet as opposed to the CHPE7.5 and CON diets. The various treatments did not impact blood metabolites, carcass features, or meat quality. Therefore, the present study suggested that chickpeas might be added to the diets of finishing lambs up to 15% of dry matter.
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Affiliation(s)
- Belal S Obeidat
- Department of Animal Production, Faculty of Agriculture, Jordan University of Science and Technology, P.O Box 3030, Irbid, 22110, Jordan.
| | - Mustafa M Shdaifat
- National Center for Agricultural Research and Extension, Baqa'a, 19381, Jordan
| | - Mysaa Ata
- Department of Animal Production and Protection, Faculty of Agriculture, Jerash University, Jerash, 26150, Jordan
| | - Mohammed D Obeidat
- Department of Animal Production, Faculty of Agriculture, Jordan University of Science and Technology, P.O Box 3030, Irbid, 22110, Jordan
| | - Basheer M Nusairat
- Department of Animal Production, Faculty of Agriculture, Jordan University of Science and Technology, P.O Box 3030, Irbid, 22110, Jordan
| | | | - Ja'far Al-Khaza'leh
- Faculty of Agricultural Technology, Al-Balqa Applied University, P.O. Box 19117, Al-Salt, Jordan
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Sacarrão-Birrento L, Ribeiro DM, Dittmann A, Alves SP, Kunz L, Silva S, Venâncio CA, de Almeida AM. The effect of the production system on the proteomics profiles of the Longissimus thoracis muscle in Arouquesa cattle. J Proteomics 2024; 307:105265. [PMID: 39084571 DOI: 10.1016/j.jprot.2024.105265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2024] [Revised: 07/12/2024] [Accepted: 07/22/2024] [Indexed: 08/02/2024]
Abstract
Arouquesa cattle breed is an autochthonous Portuguese breed produced under a traditional mountain system that need improvement without affecting beef quality. The aim of this work is to compare the proteomics profiles of the Longissimus thoracis muscle from Arouquesa animals produced under different production systems. Sixty weaners were produced under the following systems: traditional (TF) and traditional with starter feed supplementation (TF + S1) with weaning and slaughtering at 9 months, the S1 + S2 (weaning at 5 months and grower supplement until slaughter) and two rearing periods with finishing supplementation (TF + S3 and S3). Upon slaughter, samples of L. thoracis were taken and analyzed using a shotgun proteomics workflow. Several putative markers of beef quality for the Arouquesa breed were identified: VIM, FSCN1, SERPINH1, ALDH1A1, NDUFB5, ANXA1, PDK4, CEMIP2, NDUFB9, PDLIM1, OXCT1, MYH4. These proteins are involved in actin binding, skeletal muscle development and in the mitochondrial respiratory chain and they can influence mostly meat tenderness and color. We identified specific proteins for each group related to different metabolisms involved in several aspects that affect meat quality parameters. Our results demonstrate the link between production practices and putative meat characteristics, which have the potential to improve the traceability of certified products. SIGNIFICANCE: Arouquesa breed is produced in a sustainable system using natural resources and contributing to the economy of low-populated rural regions in Northern Portugal. Besides their economic relevance, producing autochthonous breeds can counter rural depopulation and maintain local heritage. Additionally, consumer awareness about product quality is increasing and PDO products contribute to satisfying this demand. However, it is necessary to increase production so that it is possible to sell these products outside the production region. To ensure robust traceability and that PDO label characteristics are maintained despite increasing production yield, product analysis is of paramount importance. For this reason, proteomic approaches can provide insight into how production changes will affect beef quality and generate putative biomarkers of certified production systems.
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Affiliation(s)
- Laura Sacarrão-Birrento
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - David M Ribeiro
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Antje Dittmann
- Functional Genomics Center Zürich, University of Zurich, Zurich, Switzerland
| | - Susana P Alves
- Centre for Interdisciplinary Research in Animal Health (CIISA), Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - Laura Kunz
- Functional Genomics Center Zürich, University of Zurich, Zurich, Switzerland
| | - Severiano Silva
- Animal Science Department, School of Agrarian and Veterinary Sciences (ECAV), University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; Veterinary and Animal Research Centre (CECAV) and AL4AnimalS, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
| | - Carlos A Venâncio
- Animal Science Department, School of Agrarian and Veterinary Sciences (ECAV), University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; Centre for Research and Technology of Agro-Environment and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - André M de Almeida
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
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Al-Moadhen H, Lees JC, van der Werf JHJ, McGilchrist P. The Impact of Genetic and Non-Genetic Factors on Lamb Loin Shear Force. Animals (Basel) 2024; 14:2628. [PMID: 39335219 PMCID: PMC11428881 DOI: 10.3390/ani14182628] [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: 07/26/2024] [Revised: 09/03/2024] [Accepted: 09/05/2024] [Indexed: 09/30/2024] Open
Abstract
Shear force is commonly used to evaluate tenderness, one of the most crucial eating quality aspects of sheep meat. The effect size of various factors on tenderness is still unknown. Studies have suggested that both genetic and environmental factors contribute to the variation in meat tenderness, and there are possible interactions between these factors. An extensive data set (n = 23,696) was analyzed to examine genetic and non-genetic influences on the shear force at 5 days postmortem (SF5). SF5 was measured on lamb loins (Longissimus lumborum) taken from lambs reared over 12 years at eight sites across Australia. The results showed that all carcass traits had a significant (p < 0.001) impact on SF5, with the largest effect on SF5 associated with intramuscular fat (IMF %) (f = 1035). There was also a significant effect of sex, cold shortening at 18 °C, sire type and cohort on SF5 (p < 0.001), with a large variation observed between the minimum cohort at 15.9 ± 1.5 N and maximum at 51.2 ± 2.1 N. In conclusion, a complex matrix of production, processing and genetic factors impact lamb tenderness as measured by shear force. This experiment helps identify the size of the contribution of these factors towards lamb tenderness, enabling the sheep industry to enhance consumers' satisfaction.
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Affiliation(s)
- Hussein Al-Moadhen
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia
| | - Jarrod C Lees
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia
- School of Agriculture and Food Science, The University of Queensland, Gatton, QLD 4343, Australia
| | - Julius H J van der Werf
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia
| | - Peter McGilchrist
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia
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Munyaneza JP, Kim M, Cho E, Jang A, Choo HJ, Lee JH. Association of histamine-N-methyl transferase gene polymorphisms with carnosine content in red-brown Korean native chickens. Anim Biosci 2024; 37:1517-1525. [PMID: 38665079 PMCID: PMC11366532 DOI: 10.5713/ab.23.0552] [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: 12/29/2023] [Accepted: 03/14/2024] [Indexed: 09/03/2024] Open
Abstract
OBJECTIVE Carnosine and anserine affect the meat flavor. The contents of carnosine and anserine in meat are affected by genetic and environmental factors. This study aimed to discover the single-nucleotide polymorphisms (SNPs) in the histamine-N-methyl transferase (HNMT) and histamine-N-methyl transferase-like (HNMT-like) genes and to associate them with the content of carnosine and anserine in Korean native chickenred brown line (KNC-R). METHODS This study used a total of 384 birds (males, n = 192; females, n = 192) aged 10 weeks old, for genotyping HNMT and HNMT-like genes. One synonymous SNP (rs29009298C/T) of the HNMT gene was genotyped by polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) methods whereas four missense SNPs (rs734406537G/A; rs736514667A/G; rs15881680G/A and rs316765035T/C) of the HNMT gene, and one missense SNP rs737657949A/C of the HNMT-like gene were genotyped by PCR allele competitive extension (PACE) genotyping technology. Two-way analysis of variance of the R program was used to associate HNMT genotypes with the contents of carnosine and anserine in KNC-R chickens. RESULTS There were significant associations (p<0.05) between the genotypes of the synonymous SNP:rs29009298C/T, missense SNP rs736514667A/G of the HNMT gene and the content of carnosine in KNC-Rs. This study also reported the sex effect on the carnosine content, where females had more content of carnosine compared to that of male KNC-R. CONCLUSION Two SNPs (synonymous: rs735769522C/T) and missense: rs736514667A/G) in the HNMT gene might be used as genetic markers in the selection and breeding of chickens with better taste and high-flavored meat.
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Affiliation(s)
- Jean Pierre Munyaneza
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Minjun Kim
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Eunjin Cho
- Department of Bio-AI Convergence, Chungnam National University, Daejeon 34134, Korea
| | - Aera Jang
- Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Hyo Jun Choo
- Poultry Research Institute, National Institute of Animal Science, Pyeongchang 25342, Korea
| | - Jun Heon Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
- Department of Bio-AI Convergence, Chungnam National University, Daejeon 34134, Korea
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Zhang D, Xu F, Liu Y. Research progress on regulating factors of muscle fiber heterogeneity in poultry: a review. Poult Sci 2024; 103:104031. [PMID: 39033575 PMCID: PMC11295477 DOI: 10.1016/j.psj.2024.104031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2024] [Revised: 06/20/2024] [Accepted: 06/22/2024] [Indexed: 07/23/2024] Open
Abstract
Control of meat quality traits is an important goal of any farm animal production, including poultry. A better understanding of the biochemical properties of muscle fiber properties that drive muscle development and ultimately meat quality constitutes one of the major challenging topics in animal production and meat science. In this paper, the existing classification methods of skeletal muscle fibers in poultry were reviewed and the relationship between contractile and metabolic characteristics of muscle fibers and poultry meat quality was described. Finally, a comprehensive review of multiple potential factors affecting muscle fiber distribution and conversion is presented, including breed, sex, hormones, growth performance, diet, muscle position, exercise, and ambient temperature. We emphasize that knowledge of muscle fiber typing is essential to better understand how to control muscle characteristics throughout the life cycle of animals to better manage the final quality of poultry meat.
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Affiliation(s)
- Donghao Zhang
- State Key Laboratory of Swine and Poultry Breeding Industry, Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, and Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, China
| | - Feng Xu
- State Key Laboratory of Swine and Poultry Breeding Industry, Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, and Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, China
| | - Yiping Liu
- State Key Laboratory of Swine and Poultry Breeding Industry, Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, and Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, China.
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Berdusco N, Kelton D, Haley D, Wood KM, Duffield TF. Improving market (cull) dairy cows carcass traits and meat quality. J Dairy Sci 2024:S0022-0302(24)01071-3. [PMID: 39154731 DOI: 10.3168/jds.2024-25048] [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: 04/15/2024] [Accepted: 07/18/2024] [Indexed: 08/20/2024]
Abstract
Despite a high volume of market (cull) dairy cows entering the food chain every year, beef from market dairy cows is largely considered insignificant when compared with beef from beef cattle in the market and is widely thought to be used for ground beef only. Our study aimed to evaluate the effects of feeding dairy market cows on a lactating TMR diet before slaughter on carcass and beef quality traits. Forty-three Holstein market cows were randomly assigned into 2 treatments: Fed or Direct. Fed cows (n = 22) were dried off, then fed a lactating cow TMR ration for approximately 60 d whereas Direct cows (n = 21) were sent directly to slaughter. Hot carcass weight (HCW) was used to calculate the dressing percentage (DP) together with the animals' body weight recorded when animals left the farm to go to the abattoir. At 24h post-mortem, the rib fat thickness (RFT) and rib eye area (REA) were measured by a certified grader. Afterward, rib samples were collected between the 12th -10th ribs from one side of the carcass and divided into 5 ribeye steaks. The first steak was used for intramuscular fat (IMF) content analysis by NIRS. The other 4 steaks were then aged for 7, 14, 21, or 28 d. Following aging, the steaks available were assessed for tenderness using the Warner-Bratzler Shear Force protocol. Data were analyzed by mixed linear regression to compare experimental groups for continuous outcomes. HCW of the Fed cows was higher than the Direct cows, with a mean HCW of 408.3 kg and 326.1 kg, respectively (SE ± 9.0). Average DP in Fed cows was 49.1%, compared with 42.5% in Direct cows (SE ± 0.69). The average percentage of IMF in Fed cows was 8.1% and in Direct cows was 5.0% (SE ± 0.43). Fed cows had a mean REA of 68.1 cm2 and Direct cows had a mean of 57.7 cm2 (SE ± 11.9). No differences were found for RFT. The steaks aged for 14 d resulted in meat with a mean shear force (SF) of 4.19 kg in Fed cows, while Direct cows had a mean SF of 6.28 kg (SE ± 0.29) Feeding market dairy cows for 60 d before slaughter enhanced carcass weight and yield, IMF content, and tenderness. These results indicate that approximately 60 d of feeding can improve the quality of market dairy cow meat and may help improve market cow value.
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Affiliation(s)
- N Berdusco
- Department of Population Medicine, University of Guelph, 50 Stone Rd E, Guelph, ON, N1G 2W1; Department of Animal Biosciences, University of Guelph, 50 Stone Rd E, Guelph, ON, N1G 2W1
| | - D Kelton
- Department of Population Medicine, University of Guelph, 50 Stone Rd E, Guelph, ON, N1G 2W1; Department of Animal Biosciences, University of Guelph, 50 Stone Rd E, Guelph, ON, N1G 2W1
| | - D Haley
- Department of Population Medicine, University of Guelph, 50 Stone Rd E, Guelph, ON, N1G 2W1; Department of Animal Biosciences, University of Guelph, 50 Stone Rd E, Guelph, ON, N1G 2W1
| | - K M Wood
- Department of Population Medicine, University of Guelph, 50 Stone Rd E, Guelph, ON, N1G 2W1; Department of Animal Biosciences, University of Guelph, 50 Stone Rd E, Guelph, ON, N1G 2W1
| | - T F Duffield
- Department of Population Medicine, University of Guelph, 50 Stone Rd E, Guelph, ON, N1G 2W1; Department of Animal Biosciences, University of Guelph, 50 Stone Rd E, Guelph, ON, N1G 2W1.
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De Pilli T, Alessandrino O, Baiano A. Quantitative descriptive analysis as a strategic tool in research activities relating to innovative meat tenderisation technologies. Heliyon 2024; 10:e32618. [PMID: 38961937 PMCID: PMC11219960 DOI: 10.1016/j.heliyon.2024.e32618] [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: 02/14/2024] [Revised: 06/05/2024] [Accepted: 06/06/2024] [Indexed: 07/05/2024] Open
Abstract
Sensory analysis plays a significant role in developing innovative technology from prototype to industrial stage, and above all, in the meat industry. The starting hypothesis is that the quantitative descriptive analysis is crucial to optimise an innovative process for tenderising meat before the scale-up stage because it provides information that instrumental and consumer science analyses cannot achieve. With this in mind, the present study describes the detailed protocol of the quantitative descriptive analysis, which was developed and optimised to contribute to the prototype development stage of new meat tenderising technology. This study applied the quantitative descriptive analysis to evaluate the sensory characteristics of semitendinosus beef meats submitted to the tenderising process by combining exogenous enzymes and ultra-sound radiation treatments. A correlation analysis was performed among sensory and instrumental data. A significant and negative correlation was found only among texture parameters evaluated by sensory and instrumental parameters (R > -0.81 and P < 0.05). Conversely, no significant correlation (P > 0.05) was found between sensory and instrumental chromatic characteristics. Moreover, the quantitative descriptive analysis was a valuable tool because it provided precious information on the appearance of the treated raw meat (score less than 6), which was not detected by instrumental analyses. This information is precious because the appearance of raw meat is fundamental to the consumer buying decision process. Based on the results obtained through sensory analysis, we could highlight the necessity of optimising technological processing before the industrialisation stage to avoid a probable failure of this production method when applied to the market.
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Affiliation(s)
- Teresa De Pilli
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE) - University of Foggia, Via Napoli 25, 71121, Foggia, Italy
| | - Ofelia Alessandrino
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE) - University of Foggia, Via Napoli 25, 71121, Foggia, Italy
| | - Antonietta Baiano
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE) - University of Foggia, Via Napoli 25, 71121, Foggia, Italy
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Liu Z, Tan X, Jin Q, Zhan W, Liu G, Cui X, Wang J, Meng X, Zhu R, Wang K. Multiomics analyses of Jining Grey goat and Boer goat reveal genomic regions associated with fatty acid and amino acid metabolism and muscle development. Anim Biosci 2024; 37:982-992. [PMID: 37946414 PMCID: PMC11065957 DOI: 10.5713/ab.23.0316] [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: 08/23/2023] [Revised: 09/30/2023] [Accepted: 10/31/2023] [Indexed: 11/12/2023] Open
Abstract
OBJECTIVE Jining Grey goat is a local Chinese goat breed that is well known for its high fertility and excellent meat quality but shows low meat production performance. Numerous studies have focused on revealing the genetic mechanism of its high fertility, but its highlighting meat quality and muscle growth mechanism still need to be studied. METHODS In this research, an integrative analysis of the genomics and transcriptomics of Jining Grey goats compared with Boer goats was performed to identify candidate genes and pathways related to the mechanisms of meat quality and muscle development. RESULTS Our results overlap among five genes (ABHD2, FN1, PGM2L1, PRKAG3, RAVER2) and detected a set of candidate genes associated with fatty acid metabolism (PRKAG3, HADHB, FASN, ACADM), amino acid metabolism (KMT2C, PLOD3, NSD2, SETDB1, STT3B, MAN1A2, BCKDHB, NAT8L, P4HA3) and muscle development (MSTN, PPARGC1A, ANKRD2). Several pathways have also been detected, such as the FoxO signaling pathway and Apelin signaling pathway that play roles in lipid metabolism, lysine degradation, N-glycan biosynthesis, valine, leucine and isoleucine degradation that involving with amino acid metabolism. CONCLUSION The comparative genomic and transcriptomic analysis of Jining Grey goat and Boer goat revealed the mechanisms underlying the meat quality and meat productive performance of goats. These results provide valuable information for future breeding of goats.
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Affiliation(s)
- Zhaohua Liu
- Institute of Animal Science and Veterinary Medicine, Shandong Key Lab of Animal Disease Control and Breeding, Shandong Academy of Agricultural Sciences, Jinan 250100,
China
- Key Laboratory of Livestock and Poultry Multi-omics of MARA, Jinan 250100,
China
| | - Xiuwen Tan
- Institute of Animal Science and Veterinary Medicine, Shandong Key Lab of Animal Disease Control and Breeding, Shandong Academy of Agricultural Sciences, Jinan 250100,
China
- Key Laboratory of Livestock and Poultry Multi-omics of MARA, Jinan 250100,
China
| | - Qing Jin
- Institute of Animal Science and Veterinary Medicine, Shandong Key Lab of Animal Disease Control and Breeding, Shandong Academy of Agricultural Sciences, Jinan 250100,
China
| | - Wangtao Zhan
- Shandong Animal Husbandry General Station, Jinan 250100,
China
| | - Gang Liu
- Shandong Animal Husbandry General Station, Jinan 250100,
China
| | - Xukui Cui
- Institute of Animal Science and Veterinary Medicine, Shandong Key Lab of Animal Disease Control and Breeding, Shandong Academy of Agricultural Sciences, Jinan 250100,
China
- Key Laboratory of Livestock and Poultry Multi-omics of MARA, Jinan 250100,
China
| | - Jianying Wang
- Institute of Animal Science and Veterinary Medicine, Shandong Key Lab of Animal Disease Control and Breeding, Shandong Academy of Agricultural Sciences, Jinan 250100,
China
- Key Laboratory of Livestock and Poultry Multi-omics of MARA, Jinan 250100,
China
| | - Xianfeng Meng
- Institute of Animal Science and Veterinary Medicine, Shandong Key Lab of Animal Disease Control and Breeding, Shandong Academy of Agricultural Sciences, Jinan 250100,
China
- Key Laboratory of Livestock and Poultry Multi-omics of MARA, Jinan 250100,
China
| | - Rongsheng Zhu
- Institute of Animal Science and Veterinary Medicine, Shandong Key Lab of Animal Disease Control and Breeding, Shandong Academy of Agricultural Sciences, Jinan 250100,
China
- Key Laboratory of Livestock and Poultry Multi-omics of MARA, Jinan 250100,
China
| | - Ke Wang
- Institute of Animal Science and Veterinary Medicine, Shandong Key Lab of Animal Disease Control and Breeding, Shandong Academy of Agricultural Sciences, Jinan 250100,
China
- Key Laboratory of Livestock and Poultry Multi-omics of MARA, Jinan 250100,
China
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10
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Su L, Zhao C, Sun B, Dou L, Wang C, Yang Z, Li T, Jin Y. Effects of exercise on muscle fiber conversion, muscle development and meat quality of Sunit sheep. Meat Sci 2024; 211:109440. [PMID: 38324956 DOI: 10.1016/j.meatsci.2024.109440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 01/22/2024] [Accepted: 01/26/2024] [Indexed: 02/09/2024]
Abstract
This study aimed to investigate the effects of exercise on muscle fiber conversion, muscle development and meat quality in the biceps femoris (BF) muscle of Sunit sheep. Twelve Sunit sheep with similar body weight were divided into two groups: control group (C group) and exercise group (E group), E group lambs underwent 6 km of exercise training per day for 90 d. The findings revealed that compared with the C group, exercise training enhanced the expression of MyHC IIa mRNA, decreased the number ratio of type IIB muscle fibers and the expression of MyHC IIb mRNA (P < 0.05). Furthermore, the E group lamb displayed higher creatine kinase (CK) activity, and lactic acid levels (P < 0.05), while glycogen content and lactic dehydrogenase (LDH) activity showed opposite trends (P < 0.05). Exercise significantly up-regulated the mRNA expression of AMP-activated protein kinase α1 (AMPKα1), sirtuin1 (SIRT1), peroxisome proliferator-activated receptor gamma coactivator 1-α (PGC-1α), cytochrome c oxidase IV (COX IV), protein kinase B (Akt), mammalian target of rapamycin (mTOR) and p70 Ribosomal S6 Kinase 1 (p70s6k1) (P < 0.05), suggesting exercise promoted muscle fiber conversion by mediating AMPK/PGC-1α pathway, and improved skeletal muscle development via Akt/mTOR pathway. Besides, backfat thickness and pH45min value in the E group decreased significantly, while the pH24, a*, and shear force value increased significantly (P < 0.05). To conclude, this study suggested that exercise training can be used to alter muscle fiber characteristics and muscle development in lamb production.
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Affiliation(s)
- Lin Su
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Congying Zhao
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Bing Sun
- Saihan District Center for Disease Control and Prevention, Hohhot 010010, China
| | - Lu Dou
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Chenlei Wang
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Zhihao Yang
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Tianle Li
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Ye Jin
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot, 010018, China.
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11
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Li Y, Feng Y, Chen X, He J, Luo Y, Yu B, Chen D, Huang Z. Dietary short-term supplementation of grape seed proanthocyanidin extract improves pork quality and promotes skeletal muscle fiber type conversion in finishing pigs. Meat Sci 2024; 210:109436. [PMID: 38266434 DOI: 10.1016/j.meatsci.2024.109436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 12/18/2023] [Accepted: 01/18/2024] [Indexed: 01/26/2024]
Abstract
Plant extracts are commonly used as feed additives to improve pork quality. However, due to their high cost, shortening the duration of supplement use can help reduce production costs. In this study, we aimed to investigate the effects of grape seed proanthocyanidin extract (GSPE) on meat quality and muscle fiber characteristics of finishing pigs during the late stage of fattening, which was 30 days in our experimental design. The results indicated that short-term dietary supplementation of GSPE significantly reduced backfat thickness, but increased loin eye area and improved meat color and tenderness. Moreover, GSPE increased slow myosin heavy chain (MyHC) expression and malate dehydrogenase (MDH) activity, while decreasing fast MyHC expression and lactate dehydrogenase (LDH) activity in the Longissimus thoracis (LT) muscle. Additionally, GSPE increased the expression of Sirt1 and PGC-1α proteins in the LT muscle of finishing pigs and upregulated AMP-activated protein kinase α 1 (AMPKα1), AMPKα2, nuclear respiratory factor 1 (NRF1), and calcium/calmodulin-dependent protein kinase kinase β (CaMKKβ) mRNA expression levels. These findings suggest that even during the late stage of fattening, GSPE treatment can regulate skeletal muscle fiber type transformation through the AMPK signaling pathway, thereby affecting the muscle quality of finishing pigs. Therefore, by incorporating GSPE into the diet of pigs during the late stage of fattening, producers can enhance pork quality while reducing production costs.
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Affiliation(s)
- Yiqiang Li
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China
| | - Yadi Feng
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China
| | - Xiaoling Chen
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China
| | - Jun He
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China
| | - Yuheng Luo
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China
| | - Bing Yu
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China
| | - Daiwen Chen
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China
| | - Zhiqing Huang
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China.
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12
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Oliinychenko YK, Ekonomou SI, Tiwari BK, Stratakos AC. Assessing the Effects of Cold Atmospheric Plasma on the Natural Microbiota and Quality of Pork during Storage. Foods 2024; 13:1015. [PMID: 38611321 PMCID: PMC11011429 DOI: 10.3390/foods13071015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 03/22/2024] [Accepted: 03/23/2024] [Indexed: 04/14/2024] Open
Abstract
Cold atmospheric plasma (CAP) is a novel non-thermal technology with significant potential for use in meat processing to prolong shelf life. The objective of the study was to evaluate the efficiency of CAP treatment on the natural microbiota and quality traits of pork stored for 8 days at 4 °C. CAP treatment was applied by employing piezoelectric direct discharge technology to treat pork samples for 0, 3, 6, and 9 min. Reductions of approximately 0.8-1.7 log CFU/g were observed in total viable counts (TVC) and Pseudomonas spp. levels for CAP treatments longer than 3 min, immediately after treatment. A storage study revealed that CAP-treated pork (>6 min) had significantly lower levels of TVC, Pseudomonas spp., and Enterobacteriaceae throughout storage. Regarding quality traits, CAP application for longer than 3 min significantly increased water retention and yellowness and decreased meat redness compared to untreated pork. However, other parameters such as pH, tenderness, and lightness exhibited no statistically significant differences between untreated and CAP-treated pork. Lipid oxidation levels were higher only for the 9-min treatment compared to untreated pork. Our results revealed that CAP is a promising technology that can extend the microbiological shelf life of pork during refrigeration storage.
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Affiliation(s)
- Yelyzaveta K. Oliinychenko
- School of Applied Sciences, College for Health, Science and Society, University of the West of England, Coldharbour Ln, Bristol BS16 1QY, UK; (Y.K.O.); (S.I.E.)
| | - Sotirios I. Ekonomou
- School of Applied Sciences, College for Health, Science and Society, University of the West of England, Coldharbour Ln, Bristol BS16 1QY, UK; (Y.K.O.); (S.I.E.)
| | - Brijesh K. Tiwari
- Department of Food Biosciences, Teagasc Food Research Centre, Teagasc, Ashtown, D15 DY05 Dublin, Ireland;
| | - Alexandros Ch. Stratakos
- School of Applied Sciences, College for Health, Science and Society, University of the West of England, Coldharbour Ln, Bristol BS16 1QY, UK; (Y.K.O.); (S.I.E.)
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13
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Bai X, Yin F, Ru A, Li M, Tian W, Zhang G, Chen Q, Chai R, Liu Y, Cui W, Shi H, Zhu C, Zhao G. Myosin heavy chain isoform expression and meat quality characteristics of different muscles in yak (Bos grunniens). Meat Sci 2024; 209:109414. [PMID: 38101288 DOI: 10.1016/j.meatsci.2023.109414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 09/23/2023] [Accepted: 12/07/2023] [Indexed: 12/17/2023]
Abstract
Myosin heavy chain (MHC) isoforms and meat quality characteristics of different muscles were investigated to explore their potential relationships in yaks. Results showed that semitendinosus (ST), longissimus thoracis (LT), and infraspinatus (IS) have a greater ratio of MHC IIb (47.84%), MHC IIa (73.27%), and MHC I (24.26%), respectively, than the other two muscles. Compared with LT or ST, IS exhibited more intense color, greater water-holding capacity, and initial tenderness with higher intermuscular fat (IMF) and collagen (of lower cross-linking level), presenting overall better quality. Variations in MHC isoforms accounted for the muscle-specific meat quality. Specifically, MHC I was positively associated with redness, myoglobin, IMF, collagen, pH, and thermal stability and negatively associated with myofibril fragmentation index, fiber thickness, collagen cross-linking, and drip loss. These results provide insights into the relationships between MHC isoforms and meat quality in yaks and the MHC I isoform has an extensive influence on meat quality.
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Affiliation(s)
- Xueyuan Bai
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China
| | - Feng Yin
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China
| | - Ang Ru
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China
| | - Ming Li
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Wei Tian
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Guiyan Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China
| | - Qingwen Chen
- National Beef Cattle and Yak Industry Technology System Qinghai Yak Breeding and Promotion Service Center, Xining 810016, China
| | - Rong Chai
- National Beef Cattle and Yak Industry Technology System Qinghai Yak Breeding and Promotion Service Center, Xining 810016, China
| | - Yanxia Liu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China
| | - Wenming Cui
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China
| | - Hongmei Shi
- National Beef Cattle and Yak Industry Technology System Gannan Comprehensive Test Station, Hezuo 747000, China
| | - Chaozhi Zhu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China.
| | - Gaiming Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China.
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14
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Lyu H, Na Q, Wang L, Li Y, Zheng Z, Wu Y, Li Y, Hang G, Zhu X, Ji R, Guo F, Ming L. Effects of Muscle Type and Aging on Glycolysis and Physicochemical Quality Properties of Bactrian camel ( Camelus bactrianus) Meat. Animals (Basel) 2024; 14:611. [PMID: 38396579 PMCID: PMC10886407 DOI: 10.3390/ani14040611] [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: 12/15/2023] [Revised: 01/26/2024] [Accepted: 01/27/2024] [Indexed: 02/25/2024] Open
Abstract
Poor tenderness of camel meat has seriously hampered the development of the camel meat industry. This study investigated the effects of muscle fiber composition and ageing time on meat quality, glycolytic potential, and glycolysis-related enzyme activities. Muscle samples of the longissimus thoracis (LT), psoas major (PM), and semitendinosus (ST) were collected from eight 8-10 year old Sonid Bactrian camels (females). Muscle fiber composition was examined by ATPase staining and immunohistochemistry. Meat quality indexes, glycolytic potential, and activities of major glycolytic enzymes were examined at 4 °C aging for 1, 6, 24, 72, and 120 h. The results showed that LT was mainly composed of type IIb muscle fibers, whereas PM and ST were mainly composed of type I muscle fibers. The PCR results of the myosin heavy chain (MyHC) were consistent with the ATPase staining results. During aging, the shear force of LT muscle was always greater than that of PM and ST, and its glycolysis was the strongest; type IIa, IIb, and IIx muscle fibers were positively correlated with muscle shear force and glycolysis rate, and type I muscle fibers were significantly and negatively correlated with the activities of the key enzymes of glycolysis within 6 h. The results showed that the muscle fibers of LT muscle had the greatest glycolysis capacity. These results suggest that an excessive type IIb muscle fiber number percentage and area in camel meat accelerated the glycolysis process, but seriously affected the sensory profile of the camel meat. The results of this study provide directions for the camel industry when addressing the poor tenderness of camel meat.
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Affiliation(s)
- Haodi Lyu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Qin Na
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Linlin Wang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Yafei Li
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Zengtuo Zheng
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Yinga Wu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Yuanyuan Li
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Gai Hang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Xiangwei Zhu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Rimutu Ji
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
- Inner Mongolia Institute of Camel Research, Alxa 737300, China
| | - Fucheng Guo
- School of Life Science and Technology, Inner Mongolia University of Science and Technology, Baotou 014010, China
| | - Liang Ming
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
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15
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Yang W, Xue J, Zhang S, Yao C, Zhang N, Fang R. Enhancing skeletal muscle fiber characteristics, intramuscular fat deposition, and fatty acid composition in broilers under heat stress through combined selenomethionine and Bacillus subtilis supplementation in the diet. J Anim Sci 2024; 102:skae267. [PMID: 39301922 DOI: 10.1093/jas/skae267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2024] [Accepted: 09/19/2024] [Indexed: 09/22/2024] Open
Abstract
Heat stress is the most common environmental stressor in poultry production, negatively affecting growth performance, meat quality, and welfare. Therefore, the aim of this study was to compare the nutritional effects of dietary supplementation with selenomethionine, Bacillus subtilis (BS), and a combination of selenomethionine and BS on broilers challenged with heat stress. A total of 300 21-day-old male broilers (Ross 308) were randomly assigned to 5 groups with 6 replicates of 10 broilers per each: control group (CON, broilers raised at 22 ± 2 °C), heat stress exposure group (HS, broilers raised at 32 ± 2 °C for 8 h/d), HSS group (HS group supplemented with 0.3 mg/kg selenomethionine), HSB group (HS group supplemented with 1 × 109 cfu/kg BS), and HSBS group (HS group supplemented with 0.3 mg/kg selenomethionine and × 109 cfu/kg BS). The experiment lasted for 21 d. The results indicated that, compared to the CON group, heat stress reduces (P < 0.05) broiler growth performance and damages the meat quality in breast and thigh muscles. Dietary supplementation with selenomethionine and BS did not improve the growth performance of broilers under heat stress. However, compared to the HS group, the HSS, HSB, and HSBS groups showed significantly increased (P < 0.05) pH45 min, redness (a*) and yellowness (b*), muscle fiber density, intramuscular fat, triglyceride content, and expression levels of Myf5, CAPN 2, FM, SLC27A1, A-FABP, H-FABP, APOB-100, and ACC in breast and thigh muscles. Meanwhile, these groups showed reduced (P < 0.05) lightness (L*), drip loss, shear force, muscle fiber cross-sectional area, and FM gene expression level. The HSBS group showed greater improvement in the physicochemical quality of muscle and volatile substances compared to the HSS and HSB groups. In conclusion, selenomethionine and BS improved meat quality and flavor in broilers under heat stress by modulating muscle fiber composition and characteristics, as well as increasing intramuscular fat deposition.
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Affiliation(s)
- Weiguang Yang
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Engineering Research Center of Intelligent Animal Husbandry, Changsha 410128, China
| | - Junjing Xue
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Engineering Research Center of Intelligent Animal Husbandry, Changsha 410128, China
| | - Sha Zhang
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Engineering Research Center of Intelligent Animal Husbandry, Changsha 410128, China
| | - Chenge Yao
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Engineering Research Center of Intelligent Animal Husbandry, Changsha 410128, China
| | - Na Zhang
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Engineering Research Center of Intelligent Animal Husbandry, Changsha 410128, China
| | - Rejun Fang
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Engineering Research Center of Intelligent Animal Husbandry, Changsha 410128, China
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16
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Song S, Cheng H, Park J, Kim GD. Relationship between peptides and the change in quality characteristics of beef strip loin (M. longissimus lumborum) and tenderloin (M. psoas major). Food Chem 2024; 430:137036. [PMID: 37536066 DOI: 10.1016/j.foodchem.2023.137036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 07/23/2023] [Accepted: 07/26/2023] [Indexed: 08/05/2023]
Abstract
Peptides in fresh and aged beef strip loin (M. longissimus lumborum) and tenderloin (M. psoas major) were quantified to investigate the relationship between proteolysis-induced peptides and beef quality characteristics. A total of 409 and 450 peptides were quantified from strip loin and tenderloin, respectively, and found to be significantly correlated to beef quality characteristics. Changes in redness and yellowness were significantly correlated to the peptides derived from G3P, ENOB, and KCRM in both muscles during 14 days of storage. The peptides produced from MYG, ENOB, HBA, PGK1, and TPIS were strongly associated with improved tenderness, while those derived from major myofibrillar proteins, such as MYH1, MYH2, ACTS, and DESM, were associated with changes in tenderloin color. These results improve our understanding of the association between peptides and changes in meat quality during cold storage, indicating that proteolysis-induced peptides can be indicators of the quality characteristics of fresh and aged meat.
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Affiliation(s)
- Sumin Song
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Huilin Cheng
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Junyoung Park
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Gap-Don Kim
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea; Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea.
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17
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Wang X, Qi Y, Zhu C, Zhou R, Ruo Z, Zhao Z, Liu X, Li S, Zhao F, Wang J, Hu J, Shi B. Variation in the HSL Gene and Its Association with Carcass and Meat Quality Traits in Yak. Animals (Basel) 2023; 13:3720. [PMID: 38067071 PMCID: PMC10705307 DOI: 10.3390/ani13233720] [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: 09/11/2023] [Revised: 11/20/2023] [Accepted: 11/28/2023] [Indexed: 09/10/2024] Open
Abstract
Hormone-sensitive lipase (HSL) is involved in the breakdown of triacylglycerols in adipose tissue, which influences muscle tenderness and juiciness by affecting the intramuscular fat content (IMF). This study analyzed the association between different genotypes and haplotypes of the yak HSL gene and carcass and meat quality traits. We used hybridization pool sequencing to detect exon 2, exon 8, and intron 3 variants of the yak HSL gene and genotyped 525 Gannan yaks via KASP to analyze the effects of the HSL gene variants on the carcass and meat quality traits in yaks. According to the results, the HSL gene is highly expressed in yak adipose tissue. Three single nucleotide polymorphisms (SNPs) were identified, with 2 of them located in the coding region and one in the intron region. Variants in the 2 coding regions resulted in amino acid changes. The population had 3 genotypes of GG, AG, and AA, and individuals with the AA genotype had lower WBSF values (p < 0.05). The H3H3 haplotype combinations could improve meat tenderness by reducing the WBSF values and the cooking loss rate (CLR) (p < 0.05). H1H1 haplotype combinations were associated with the increased drip loss rate (DLR) (p < 0.05). The presence of the H1 haplotype was associated the increased CLR in yaks, while that of the H2 haplotype was associated with the decreased DLR in yaks (p < 0.05). These results demonstrated that the HSL gene may influence the meat quality traits in yaks by affecting the IMF content in muscle tissues. Consequently, the HSL gene can possibly be used as a biomarker for improving the meat quality traits in yaks in the future.
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Affiliation(s)
- Xiangyan Wang
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China; (X.W.); (C.Z.); (R.Z.); (Z.Z.); (X.L.); (S.L.); (F.Z.); (J.W.)
| | - Youpeng Qi
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China; (X.W.); (C.Z.); (R.Z.); (Z.Z.); (X.L.); (S.L.); (F.Z.); (J.W.)
| | - Chune Zhu
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China; (X.W.); (C.Z.); (R.Z.); (Z.Z.); (X.L.); (S.L.); (F.Z.); (J.W.)
| | - Ruifeng Zhou
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China; (X.W.); (C.Z.); (R.Z.); (Z.Z.); (X.L.); (S.L.); (F.Z.); (J.W.)
| | - Zhoume Ruo
- Maqin County Dawu Town Agricultural and Animal Husbandry Technical Service Station, Guoluo Prefecture 814000, China;
| | - Zhidong Zhao
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China; (X.W.); (C.Z.); (R.Z.); (Z.Z.); (X.L.); (S.L.); (F.Z.); (J.W.)
| | - Xiu Liu
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China; (X.W.); (C.Z.); (R.Z.); (Z.Z.); (X.L.); (S.L.); (F.Z.); (J.W.)
| | - Shaobin Li
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China; (X.W.); (C.Z.); (R.Z.); (Z.Z.); (X.L.); (S.L.); (F.Z.); (J.W.)
| | - Fangfang Zhao
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China; (X.W.); (C.Z.); (R.Z.); (Z.Z.); (X.L.); (S.L.); (F.Z.); (J.W.)
| | - Jiqing Wang
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China; (X.W.); (C.Z.); (R.Z.); (Z.Z.); (X.L.); (S.L.); (F.Z.); (J.W.)
| | - Jiang Hu
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China; (X.W.); (C.Z.); (R.Z.); (Z.Z.); (X.L.); (S.L.); (F.Z.); (J.W.)
| | - Bingang Shi
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China; (X.W.); (C.Z.); (R.Z.); (Z.Z.); (X.L.); (S.L.); (F.Z.); (J.W.)
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Tang H, Zhang H, Liu D, Li S, Wang Z, Yu D, Guo ZB, Hou S, Zhou Z. Changes in physical architecture and lipids compounds in skeletal muscle from Pekin duck and Liancheng white duck. Poult Sci 2023; 102:103106. [PMID: 37837677 PMCID: PMC10585346 DOI: 10.1016/j.psj.2023.103106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 08/13/2023] [Accepted: 09/07/2023] [Indexed: 10/16/2023] Open
Abstract
As a complex food, meat displays various biochemical properties that are determined to a great extent by physical architecture and lipid metabolites. Pekin duck and Liancheng white duck are elite breeds with distinct characteristics. Here, we explored the development of the muscle fibers from embryonic stage to 10-wk after birth, and muscle fibers grow slowly after 8-wk. We investigated the meat quality, ultrastructure, lipidomics profiling, and lipids spatial distribution of skeletal muscle at 8 wk. Pekin duck has lower Warner-Bratzler shear force (WBSF) (P < 0.05), high intramuscular fat (IMF) (P < 0.01), longer and wider sarcomere, and higher mitochondrial density (P < 0.001). Liancheng white duck with tighter collagen architecture. A total of 950 lipids from 6 lipid classes identified with lipidomics were analyzed, the levels of GP, GL, and PR were significantly higher in Pekin duck (P < 0.05), SL and ST were significantly higher in Liancheng white duck (P < 0.05). There were 333 significantly different lipids (|log2(Fold Change)| ≥ 1 and FDR < 0.05) screened, most lipids distributed in the muscle tissue were uniform, but some specifically distributed in connective tissue. To some extent, the results demonstrate the high lipid deposition capacity of Pekin duck and the high medicinal function of Liancheng white duck. Our study provides new insights into the relationship between skeletal muscle architecture and meat toughness, which increased the knowledge of lipidomic characteristics and provide a basis for duck meat authentication.
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Affiliation(s)
- Hehe Tang
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - He Zhang
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Dapeng Liu
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Shunan Li
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Zhen Wang
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Daxun Yu
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Zhan Bao Guo
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Shuisheng Hou
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Zhengkui Zhou
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China.
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Kong L, Yue Y, Li J, Yang B, Chen B, Liu J, Lu Z. Transcriptomics and metabolomics reveal improved performance of Hu sheep on hybridization with Southdown sheep. Food Res Int 2023; 173:113240. [PMID: 37803553 DOI: 10.1016/j.foodres.2023.113240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 07/04/2023] [Accepted: 07/05/2023] [Indexed: 10/08/2023]
Abstract
Consumers are increasingly demanding high-quality mutton. Cross breeding can improve meat quality and is widely used in sheep breeding. However, little is known about the molecular mechanism of cross breeding sheep meat quality. In this study, male Southdown and female Hu sheep were hybridized. The slaughter performance and longissimus dorsi quality of the 6-month-old hybrid offspring were measured, and the longissimus dorsi of the hybrid offspring was analyzed by transcriptomics and metabolomics to explore the effect of cross breeding on meat quality. The results showed that the production performance of Southdown × Hu F1 sheep was significantly improved, the carcass fat content was significantly decreased, and the eating quality of Southdown × Hu F1 sheep were better. Compared with the HS group (Hu × Hu), the NH group (Southdown × Hu) had 538 differentially expressed genes and 166 differentially expressed metabolites (P < 0.05), which were significantly enriched in amino acid metabolism and other related pathways. Up-regulated genes METTL21C, PPARGC1A and down-regulated gene WFIKKN2 are related to muscle growth and development. Among them, the METTL21C gene, which is related to muscle development, was highly correlated with carnosine, a metabolite related to meat quality (correlation > 0.6 and P < 0.05). Our results provide further understanding of the molecular mechanism of cross breeding for sheep muscle growth and meat quality optimization.
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Affiliation(s)
- Lingying Kong
- Key Laboratory of Animal Genetics and Breeding on the Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Yaojing Yue
- Key Laboratory of Animal Genetics and Breeding on the Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Jianye Li
- Key Laboratory of Animal Genetics and Breeding on the Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Bohui Yang
- Key Laboratory of Animal Genetics and Breeding on the Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Bowen Chen
- Key Laboratory of Animal Genetics and Breeding on the Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Jianbin Liu
- Key Laboratory of Animal Genetics and Breeding on the Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou 730050, China.
| | - Zengkui Lu
- Key Laboratory of Animal Genetics and Breeding on the Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou 730050, China.
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20
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Chai W, Qu H, Ma Q, Zhu M, Li M, Zhan Y, Liu Z, Xu J, Yao H, Li Z, Wang C. RNA-seq analysis identifies differentially expressed gene in different types of donkey skeletal muscles. Anim Biotechnol 2023; 34:1786-1795. [PMID: 35302433 DOI: 10.1080/10495398.2022.2050920] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
The main component of donkey meat is skeletal muscle, and different muscle fibers have been found to be associated with meat quality. However, RNA-seq technology has yet to be used to profile the transcriptomic changes of different muscles of the donkey. In this study, the characterizations of different muscles on the gene expression profiles of Dezhou donkey were obtained, the aim was to identify the important genes in donkey muscles, and aid in improving donkey meat quality via RNA-seq. In the donkey gluteus (DG) and donkey longissimus dorsi (DL) group, GO enrichment indicated that DEGs were mainly involved in the biological regulation and metabolic process, and KEGG analysis shows that a total of 427 DEGs were mapped to 216 KEGG pathways and 23 KEGG pathways were significantly enriched such as the ribosome, glycolysis/gluconeogenesis, glucagon signaling pathway and biosynthesis of amino acids pathways. Meanwhile, 504 DEGs were mapped to 223 KEGG pathways, in which 17 were significantly enriched including cardiac muscle contraction and oxytocin signaling pathway in donkey hamstring muscles (DH) and DL group. In addition, the tenderness in donkey meat might involve muscle fiber type and glucose metabolism, which might profit from the DEGs including MYH1, MYH7, TNNC1, TNNI3, TPM3, ALDOA, ENO3, and PGK1. The genes found in this study will provide some ideas for further understanding the molecular mechanism of donkey meat quality.
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Affiliation(s)
- Wenqiong Chai
- Liaocheng Research Institute of Donkey High-efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Honglei Qu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
- National Engineering Research Center for Gelatin-based Traditional Chinese Medicine, Dong-E-E-Jiao Co. Ltd, Liaocheng, China
| | - Qiugang Ma
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Mingxia Zhu
- Liaocheng Research Institute of Donkey High-efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Mengmeng Li
- Liaocheng Research Institute of Donkey High-efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Yandong Zhan
- Liaocheng Research Institute of Donkey High-efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Ziwen Liu
- Liaocheng Research Institute of Donkey High-efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Jing Xu
- Liaocheng Research Institute of Donkey High-efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Huanfen Yao
- Liaocheng Research Institute of Donkey High-efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Zeyu Li
- Liaocheng Research Institute of Donkey High-efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Changfa Wang
- Liaocheng Research Institute of Donkey High-efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
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21
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Sampath V, Sureshkumar S, Kim IH. The Efficacy of Yeast Supplementation on Monogastric Animal Performance-A Short Review. Life (Basel) 2023; 13:2037. [PMID: 37895419 PMCID: PMC10608604 DOI: 10.3390/life13102037] [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: 09/18/2023] [Revised: 10/08/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
Due to a continual growth in the world's population and the prohibition of antibiotics in animal production, the livestock industry faces significant challenges in the global demand for meat, eggs, and dairy products. The growing demand for organic products and the prohibition on antibiotic growth promoters (AGPs) have compelled animal nutrition experts to search for natural substitutes that include medical plants and beneficial microorganisms. Natural feed additives like probiotics are found to be more effective than AGPs in reducing the load of harmful intestinal pathogens. One of the probiotics that has generated considerable interest since ancient times is yeast. Yeast is used as a supplement in animal feeds due to its relatively high protein, amino acid, energy, and micronutrient content. Yeast byproducts such as yeast cells and cell walls contain nutraceutical compounds (i.e., β-glucans, mannooligosaccharides, and nucleotides) and have been shown to improve animal growth performance and health. Though the application of yeast supplements has been reviewed to date, only a scarce amount of information exists on the yeast-derived products in non-ruminant nutrition. Additionally, it is difficult for nutritionists to differentiate the characteristics, composition, and optimal feeding among the diverse number of yeast-containing products. Due to the increasing popularity of using yeast-based products in animal feeds, the development of analytical approaches to estimate yeast and its components in these products is greatly needed. Thus, in this review, we intend to provide current knowledge of different categories of commercially available yeast and yeast-derived additives, along with their role in improving animal growth performance and health, their proposed mechanisms of action, and the challenges of quantifying yeast content and biologically active components.
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Affiliation(s)
- Vetriselvi Sampath
- Department of Animal Resource and Science, Dankook University, Cheonan 330-714, Republic of Korea; (V.S.); (S.S.)
- Smart Animal Bio Institute, Dankook University, Cheonan 330-714, Republic of Korea
| | - Shanmugam Sureshkumar
- Department of Animal Resource and Science, Dankook University, Cheonan 330-714, Republic of Korea; (V.S.); (S.S.)
- Smart Animal Bio Institute, Dankook University, Cheonan 330-714, Republic of Korea
| | - In Ho Kim
- Department of Animal Resource and Science, Dankook University, Cheonan 330-714, Republic of Korea; (V.S.); (S.S.)
- Smart Animal Bio Institute, Dankook University, Cheonan 330-714, Republic of Korea
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22
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van Wyk GL, Hoffman LC, Strydom PE, Frylinck L. Effect of sex (ram or wether) and short duration, high volt electrical stimulation on tenderisation of Longissimus thoracis et lumborum and Semimembranosus muscles derived from Boer Goat and large frame Indigenous Veld Goat. Meat Sci 2023; 204:109271. [PMID: 37499567 DOI: 10.1016/j.meatsci.2023.109271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 06/26/2023] [Accepted: 06/27/2023] [Indexed: 07/29/2023]
Abstract
This study determined whether castration and electrical stimulation (ES) influenced chevon tenderness and related physiological characteristics in Boer Goat (BG; n = 36; 21 bucks and 15 wethers) and large frame Indigenous Veld Goat (IVG; n = 41; 21 bucks and 20 wethers). Half of buck and wether carcasses were ES (20s, 400 Volts peak, 5 ms pulses at 15 pulses/s) 10 min post-mortem. Dressed carcasses were chilled (4 °C within 1-h post-mortem). pH and temperature decline, % drip loss, sarcomere length (SL), myofibril fragmentation length (MFL; 1- and 4-days post-mortem), Calpain-1, -2 and calpastatin activities (1- and 24-h), Warner-Bratzler shear force (WBSF; 1-day post-mortem) and sensory attributes (tenderness and juiciness; 4-days post-mortem) were measured on Longissimus thoracis et lumborum (LTL) and Semimembranosus (SM) muscles. ES carcasses had significantly lower pH irrespective of sex or breed. Buck LTL and SM were less tender (P ≤ 0.05) supported by longer MFL and higher calpastatin activity (P < 0.05), than wether muscles. ES LTL were more tender (WBSF and sensory) (P ≤ 0.001) while ES SM were less affected (P = 0.055). ES caused lower Calpain-1 activity in the LTL. SL do not support cold shortening and calpastatin played a major role in the tenderisation of chevon early post-mortem. A longer ageing period is recommended for goat meat in general to achieve acceptable levels of tenderness.
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Affiliation(s)
- Gertruida L van Wyk
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa
| | - Louwrens C Hoffman
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Digital Agricultural Building, 8115, Office 110, Gatton 4343, Queensland, Australia
| | - Phillip E Strydom
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa
| | - Lorinda Frylinck
- Animal Production, Agricultural Research Council, Private Bag X2, Irene 0062, South Africa.
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Al-Baadani HH, Alhotan RA, Azzam MM, Suliman GM, Alharthi AS, Fazea EH, Alhidary IA. Effects of Gum Arabic ( Acacia senegal) Powder on Characteristics of Carcass and Breast Meat Quality Parameters in Male Broiler Chickens. Foods 2023; 12:2526. [PMID: 37444264 DOI: 10.3390/foods12132526] [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: 05/28/2023] [Revised: 06/20/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
Gum Arabic, one of the soluble fibers, is considered a source of natural prebiotics that can be fermented by the activity of the intestinal microbiota and, therefore, may have a positive effect on the performance, carcass characteristics, and meat quality of broilers. Therefore, the objective of this study was to investigate the effects of gum Arabic on performance, carcass characteristics, physicochemical properties, and quality of broiler breast meat. Six dietary treatments (T1-T5) with a basal diet (CON) containing 0.12%, 0.25%, 0.5%, 0.75%, and 1.0% gum Arabic, respectively. A total of 432 one-day-old male broiler chickens were conducted for 35 days. Performance and carcass characteristics, as well as physical, qualitative, and chemical indicators of breast meat, were evaluated. The results showed that the treatments improved overall performance (p < 0.05), such as body weight, weight gain, feed conversion ratio, and performance index, except for feed intake, which was lower at T1, T2, and T5 than at CON. Carcass characteristics, body components, and breast meat color or initial pH were not affected by dietary treatments (p > 0.05), but ultimate pH (T1 and T2) and color lightness were comparatively lower, and color change (T2-T3) was comparatively higher. Cooking water loss (T2-T4) and shear force (T1-T5) were higher in the treatments. Cohesiveness and resilience were higher in T2, while gumminess and chewiness were lower in T4 and T5. T1 breast meat had higher crude protein content and lower crude fat content, but the other chemical compositions were not affected by the treatments. Some fatty acids in the breast meat were more affected by treatments compared to CON. In conclusion, the present findings showed that gum Arabic (0.12% to 0.75%) has favorable effects on growth performance and some quality indicators of breast meat (such as cooking water loss, shear force, protein, and fat content), especially at the level of 0.12% with no alterations on the carcass characteristics and body components or physical indicators of breast meat.
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Affiliation(s)
- Hani H Al-Baadani
- Department of Animal Production, College of Food and Agriculture Science, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Rashed A Alhotan
- Department of Animal Production, College of Food and Agriculture Science, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Mahmoud M Azzam
- Department of Animal Production, College of Food and Agriculture Science, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Gamaleldin M Suliman
- Department of Animal Production, College of Food and Agriculture Science, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Abdulrahman S Alharthi
- Department of Animal Production, College of Food and Agriculture Science, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Esam H Fazea
- Department of Animal Production, College of Food and Agriculture Science, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Ibrahim A Alhidary
- Department of Animal Production, College of Food and Agriculture Science, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
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24
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Yue Y, Tong B, Chen M, Bao X, Qiu Y, Yang Y, Yu H, Yu Y. Substituting Fish Meal with Tubiechong ( Eupolyphaga sinensis) By-Product in the Diets of Largemouth Bass ( Micropterus salmoides): Effects on Growth, Meat Quality, and Liver Health. AQUACULTURE NUTRITION 2023; 2023:2066602. [PMID: 37324656 PMCID: PMC10264139 DOI: 10.1155/2023/2066602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 04/29/2023] [Accepted: 05/05/2023] [Indexed: 06/17/2023]
Abstract
A feeding trial was conducted to evaluate the effect of replacing 0% (control), 10% (T10), 20% (T20), 30% (T30), and 40% (T40) fish meal with a Tubiechong (Eupolyphaga sinensis) by-product in largemouth bass (Micropterus salmoides). Triplicate groups of 30 fish (5.36 ± 0.01 g) were fed two times daily to apparent satiation for 60 days. The experimental results showed that the Tubiechong by-product could improve the growth performance of largemouth bass by increasing the FBW, WGR, and SGR until the replacement ratio was 40%. The quadratic regression analysis showed that the proportion of the Tubiechong by-product was 20.79% and 20.91%, respectively, when WGR and SGR were the best. Concurrently, the meat quality in the replacement groups was higher, specifically, the lightness and white values were higher, and the water loss rates were lower (P < 0.05) than that in the control group. Moreover, the changes of the activities of CAT and GSH in the liver and T-AOC and GSH in serum could reveal the antioxidant capacity improvement of fish by the Tubiechong by-product. In the study, the replacement groups had lower T-CHO and HDL-C in serum (P < 0.05), indicating that the Tubiechong by-product had an active role in improving blood lipid and regulating lipid metabolism. Simultaneously, the replacement groups had a normal structure with central hepatocytes' nuclei and deviated from the center partly, while most of the hepatocytes were swollen in the control group with nuclear degeneration. The results showed that the Tubiechong by-product had a positive effect on the liver health of fish. Conclusively, the present study indicated that the partial dietary replacement of fish meal using the Tubiechong by-product (for up to 40% replacement level) in the diet of largemouth bass not only caused no adverse effects on fish health but also improved the growth performance, meat quality, antioxidant capacity, and hepatic health and is conducive to supplying nutritious, high-quality, and healthy aquatic products.
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Affiliation(s)
- Yuhua Yue
- Guangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, School of Life Science and Engineering, Foshan University, Foshan, Guangdong 528225, China
| | - Binbin Tong
- Sinopharm Group Dezhong (Foshan) Pharmaceutical Co., Ltd., Foshan 528225, China
| | - Mingshi Chen
- Guangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, School of Life Science and Engineering, Foshan University, Foshan, Guangdong 528225, China
| | - Xiaoxue Bao
- Guangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, School of Life Science and Engineering, Foshan University, Foshan, Guangdong 528225, China
| | - Yanming Qiu
- Guangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, School of Life Science and Engineering, Foshan University, Foshan, Guangdong 528225, China
| | - Ying Yang
- Guangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, School of Life Science and Engineering, Foshan University, Foshan, Guangdong 528225, China
| | - Hui Yu
- Guangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, School of Life Science and Engineering, Foshan University, Foshan, Guangdong 528225, China
| | - Yingying Yu
- Guangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, School of Life Science and Engineering, Foshan University, Foshan, Guangdong 528225, China
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Roy BC, Bruce HL. Contribution of intramuscular connective tissue and its structural components on meat tenderness-revisited: a review. Crit Rev Food Sci Nutr 2023; 64:9280-9310. [PMID: 37194652 DOI: 10.1080/10408398.2023.2211671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
The tenderness of meat influences consumers' perceptions of its quality. Meat tenderness is a key quality characteristic that influences consumer satisfaction, repeat purchases, and willingness to pay higher prices for meat. Muscle fibers, connective tissues, and adipocytes are the main structural components of meat that contribute to its tenderness and texture. In the present review, we have focused on the role of connective tissue and its components in meat tenderness, specifically perimysial intramuscular connective tissue (IMCT) and its concept as an immutable "background toughness." The collagen contribution to cooked meat toughness can be altered by animal diet, compensatory growth, slaughter age, aging, and cooking. As well, progressive thickening of the perimysium leads to a progressive increase in shear force values in beef, pork, chicken, and this may occur prior to adipocyte formation as cattle finish in feedlots. Conversely, adipocyte accumulation in the perimysium can decrease cooked meat shear force, suggesting that the contribution of IMCT to meat toughness is complex and driven by both collagen structure and content. This review provides a theoretical foundation of information to modify IMCT components to improve meat tenderness.
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Affiliation(s)
- Bimol C Roy
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Heather L Bruce
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
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26
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Using phenotypic and genotypic big data to investigate the effect of muscle fiber characteristics on meat quality and eating quality traits in pigs. Meat Sci 2023; 198:109122. [PMID: 36706711 DOI: 10.1016/j.meatsci.2023.109122] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 01/16/2023] [Accepted: 01/16/2023] [Indexed: 01/22/2023]
Abstract
Determining genetic correlations (GCs) between phenotypes that can be replicated across breeds or generations is important for animal breeding. A comprehensive and objective evaluation of this is dependent on enough variations in the studied phenotypes. To this end, we constructed a worldwide distributed eight-breeds crossbreed mosaic pig population and estimated the genetic and phenotypic correlations of muscle fiber characteristics (MFCs) with meat quality and eating quality traits using F6 and F7 generations (∼590 samples/generation) of this population. The GCs of the density of type IIA fibers and type IIB fibers with the loin-eye area, a*, color score, firmness score, and those of the proportions of the two fiber types with pH24h and b* were moderate to high (|rg| ≥ 0.3) in both populations. We also obtained moderate to high GCs of mean fiber density with five sensory quality traits. Our results provide an important reference for improving meat quality through the genetic regulation of MFCs.
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27
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Listyarini K, Sumantri C, Rahayu S, Islam MA, Akter SH, Uddin MJ, Gunawan A. Hepatic Transcriptome Analysis Reveals Genes, Polymorphisms, and Molecules Related to Lamb Tenderness. Animals (Basel) 2023; 13:ani13040674. [PMID: 36830461 PMCID: PMC9951696 DOI: 10.3390/ani13040674] [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: 12/16/2022] [Revised: 02/08/2023] [Accepted: 02/10/2023] [Indexed: 02/17/2023] Open
Abstract
Tenderness is a key meat quality trait that determines the public acceptance of lamb consumption, so genetic improvement toward lamb with higher tenderness is pivotal for a sustainable sheep industry. However, unravelling the genomics controlling the tenderness is the first step. Therefore, this study aimed to identify the transcriptome signatures and polymorphisms related to divergent lamb tenderness using RNA deep sequencing. Since the molecules and enzymes that control muscle growth and tenderness are metabolized and synthesized in the liver, hepatic tissues of ten sheep with divergent phenotypes: five high- and five low-lamb tenderness samples were applied for deep sequencing. Sequence analysis identified the number of reads ranged from 21.37 to 25.37 million bases with a mean value of 22.90 million bases. In total, 328 genes are detected as differentially expressed (DEGs) including 110 and 218 genes that were up- and down-regulated, respectively. Pathway analysis showed steroid hormone biosynthesis as the dominant pathway behind the lamb tenderness. Gene expression analysis identified the top high (such as TP53INP1, CYP2E1, HSD17B13, ADH1C, and LPIN1) and low (such as ANGPTL2, IGFBP7, FABP5, OLFML3, and THOC5) expressed candidate genes. Polymorphism and association analysis revealed that mutation in OLFML3, ANGPTL2, and THOC5 genes could be potential candidate markers for tenderness in sheep. The genes and pathways identified in this study cause variation in tenderness, thus could be potential genetic markers to improve meat quality in sheep. However, further validation is needed to confirm the effect of these markers in different sheep populations so that these could be used in a selection program for lamb with high tenderness.
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Affiliation(s)
- Kasita Listyarini
- Graduate School of Animal Production and Technology, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia
| | - Cece Sumantri
- Department of Animal Production and Technology, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia
| | - Sri Rahayu
- Department of Animal Production and Technology, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia
| | - Md. Aminul Islam
- Immunogenomics and Alternative Medicine (IAM) Laboratory, Department of Medicine, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Syeda Hasina Akter
- Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Muhammad Jasim Uddin
- School of Veterinary Medicine, Murdoch University, Murdoch, WA 6150, Australia
- Center for Biosecurity and One Health, Harry Butler Institute, Murdoch University, Murdoch, WA 6150, Australia
- Correspondence: (M.J.U.); (A.G.)
| | - Asep Gunawan
- Department of Animal Production and Technology, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia
- Correspondence: (M.J.U.); (A.G.)
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Wang Y, Zhang Y, Ren H, Fan Z, Yang X, Zhang C, Jiang Y. Dietary yucca extract and Clostridium butyricum promote growth performance of weaned rabbits by improving nutrient digestibility, intestinal development, and microbial composition. Front Vet Sci 2023; 10:1088219. [PMID: 36861006 PMCID: PMC9968931 DOI: 10.3389/fvets.2023.1088219] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Accepted: 01/27/2023] [Indexed: 03/03/2023] Open
Abstract
Yucca has abundant amounts of polyphenolics, steroidal saponins, and resveratrol and its extract can be used as a feed additive in the animal husbandry, which might contribute to the improvement in the growth and productivity in rabbit production. Hence, the current study aimed to examine the effects of yucca extract alone and in combination with Clostridium butyricum (C. butyricum) on growth performance, nutrient digestibility, muscle quality, and intestinal development of weaned rabbits. A total of 400 40-day-old male rabbits were randomly divided into 4 treatment groups for 40 days: (1) basal diet group, (2) basal diet contained 300 mg/kg of yucca extract, (3) basal diet supplemented with 0.4 × 1010 colony-forming units (CFU)/kg of C. butyricum, and (4) the blend of 0.4 × 1010/kg CFU of C. butyricum and 300 mg/kg of yucca extract. The supplementation of yucca extract or C. butyricum increased body weight (BW) of rabbits depending on the age, the combined addition of yucca extract and C. butyricum significantly increased BW, weight gain, and feed intake, companying with increased the digestibility of crud protein, fiber, phosphorous, and calcium as compared to control diet (P < 0.05). Furthermore, yucca extract and C. butyricum treatment alone and in combination notably increased the villus high and the ratio of villus high to crypt depth of rabbits (P < 0.05). The combined supplementation of yucca extract and C. butyricum altered the intestinal microbiota of rabbits, as demonstrated by increased the abundance of beneficial bacteria Ruminococcaceae and decreased the proportion of pathogenic bacteria such as Pseudomonadaceae and S24-7. In addition, the rabbits fed the diet with yucca extract and the blend of yucca extract and C. butyricum had significantly increased pH45min, decreased pressing loss, drip loss, and shears force when compared with rabbits received control diet (P < 0.05). Diet with C. butyricum or its mixture with yucca extract increased the fat content of meat, while the combined addition of yucca extract and C. butyricum declined the content of fiber in meat (P < 0.05). Collectively, the combined use of yucca extract and C. butyricum showed better results on growth performance and meat quality, which might be closely associated with the improved intestinal development and cecal microflora of the rabbits.
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Affiliation(s)
- Yuyan Wang
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, Henan, China
| | - Yan Zhang
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, Henan, China
| | - Hongjie Ren
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, Henan, China
| | - Zubo Fan
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, Henan, China
| | - Xu Yang
- College of Veterinary Medicine, Henan Agricultural University, Zhengzhou, Henan, China
| | - Cong Zhang
- College of Veterinary Medicine, Henan Agricultural University, Zhengzhou, Henan, China
| | - Yibao Jiang
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, Henan, China,*Correspondence: Yibao Jiang ✉
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Tang H, Liu D, Zhang H, Fan W, Hu J, Xu Y, Guo Z, Huang W, Hou S, Zhou Z. Genome-wide association studies demonstrate the genes associated with perimysial thickness in ducks. Anim Genet 2023; 54:363-374. [PMID: 36697366 DOI: 10.1111/age.13297] [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: 06/19/2022] [Revised: 01/12/2023] [Accepted: 01/13/2023] [Indexed: 01/27/2023]
Abstract
The thickness of the perimysium has an essential effect on the tenderness of the meat. However, the genetic basis underlying perimysial thickness has not been determined. The objective of this study was to explore the quantitative trait loci (QTL) that influence perimysial thickness in an F2 segregating population generated by Mallard × Pekin duck using the genome-wide association study (GWAS) method. Two QTL identified in chromosomes 27 and 13 displayed significant associations with perimysial thickness traits at the genome-wide level. The strongest association was the QTL located in chromosome 27, and this region had an effect on perimysial thickness and contained a promising candidate gene MAGI3 (Membrane-associated guanylate kinase, WW and PDZ domain containing 3). Meanwhile, association analysis showed that the top SNP within the MAGI3 gene was also associated with intramuscular fat content traits, which showed that perimysial thickness was positively correlated with intramuscular fat content. The second strongest association was the QTL region of chromosome 13. SUCLG2 (Succinate-CoA ligase GDP-forming subunit beta) is proximal to the top SNP and stood out as another candidate gene. Furthermore, the Transposase-Accessible Chromatin using Sequencing result showed that some key transcription factors (MYF5, MYOD1, KLF11) related to muscle development or energy metabolism might bind to the open regions of MAGI3 and SUCLG2. By analyzing the expression of different genotypes of the candidate gene, we speculate that different genotypes of MAGI3 may have an effect on breast muscle development, and then affect the thickness of the perimysium. This study maps two major genes of the duck breast muscle perimysial thickness trait, which helps to characterize muscle development and contributes to the genetic improvement of meat yield and quality in livestock.
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Affiliation(s)
- Hehe Tang
- Key Laboratory of Animal (Poultry) Genetics Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Dapeng Liu
- Key Laboratory of Animal (Poultry) Genetics Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Huiling Zhang
- Shandong Rongda Agricultural Development Co. Ltd, Liaocheng, China
| | - Wenlei Fan
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Jian Hu
- Key Laboratory of Animal (Poultry) Genetics Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yaxi Xu
- Key Laboratory of Animal (Poultry) Genetics Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Zhanbao Guo
- Key Laboratory of Animal (Poultry) Genetics Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Wei Huang
- Key Laboratory of Animal (Poultry) Genetics Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Shuisheng Hou
- Key Laboratory of Animal (Poultry) Genetics Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Zhengkui Zhou
- Key Laboratory of Animal (Poultry) Genetics Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, China
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Chivandi E, Malebana I, Nkosi BD, Erlwanger K. Effect of dietary Marula (Sclerocarya birrea caffra) nut meal on the growth performance, carcass traits and meat quality of Dorper lambs. Small Rumin Res 2023. [DOI: 10.1016/j.smallrumres.2023.106909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Canton-Castillo JG, Moguel-Ordoñez Y, Alcaraz-Romero A, Piña-Cardenas B, Betancur-Ancona D. Effect of inclusion of alfalfa hay in the diet and gender on carcass and meat characteristics of Katahdin × Pelibuey lambs. JOURNAL OF APPLIED ANIMAL RESEARCH 2022. [DOI: 10.1080/09712119.2022.2147184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Jose G. Canton-Castillo
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Mérida, Mexico
| | - Yolanda Moguel-Ordoñez
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Mérida, Mexico
| | - Alberto Alcaraz-Romero
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Mérida, Mexico
| | - Benjamin Piña-Cardenas
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Veracruz, Mexico
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Naldurtiker A, Batchu P, Kouakou B, Terrill TH, Shaik A, Kannan G. RNA-Seq exploration of the influence of stress on meat quality in Spanish goats. Sci Rep 2022; 12:20573. [PMID: 36446782 PMCID: PMC9709060 DOI: 10.1038/s41598-022-23269-8] [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: 07/17/2022] [Accepted: 10/27/2022] [Indexed: 11/30/2022] Open
Abstract
Studies exploring the transcriptome of stress and its effects on meat quality are very limited, particularly in goats. Fifty-four male Spanish goats (8-mo old; BW = 29.7 ± 2.03 kg) were randomly subjected to one of three treatments (TRT; n = 18 goats/treatment): (1) transported for 180 min, (2) transported for 30 min, or (3) held in pens (control) to analyze the transcriptome of stress and meat quality in goats using RNA-seq technology. Blood samples were collected before and after treatment, and meat samples were collected after humane slaughter for stress hormone, meat quality (Longissimus dorsi), and transcriptomic analysis. Plasma epinephrine concentrations were higher (P < 0.01) in 180 min and 30 min groups compared to the control group; however, norepinephrine concentrations were not affected by the treatment. Muscle glycogen concentrations (15 min postmortem) were lower (P < 0.01) in both 30 min and 180 min groups compared to the control group. Calpastatin levels were higher (P < 0.01) in 180 min and 30 min groups than the control group. Warner-Bratzler shear force values of loin chops were the highest in the 180 min group (4 ± 0.15, kg), lowest in the control group (3.51 ± 0.10, kg), and intermediate in the 30 min group (3.78 ± 0.09, kg; P < 0.01) both at day 1 and day 6 aging time. Additionally, desmin levels of day 6 samples were lowest in the control group, highest in 180 min group, and intermediate in 30 min group (P < 0.05). RNA-seq results showed that a total of 10,633 genes were differentially expressed (5194 up regulated; 5439 down regulated) among all comparisons (blood and day 1 and day 6 muscle samples). Among these differentially expressed genes (DEGs), KLF9, AMPK, FOXO3, PTX3, GADD45, PTPN1, CASP7, MAPK4, HSPA12A, and JAK-STAT were probably associated with the effects of stress on skeletal muscle proteins and involved in biological process such as cellular response to corticosteroid stimulus, endoplasmic reticulum stress, insulin resistance, DNA repair, apoptosis, MAPK cascade and regulation of proteolysis. The KEGG analysis revealed that AMPK and JAK-SAT signaling pathways and autophagy were among the top 20 enriched pathways in our treatment comparisons. The results provide an understanding of the genes and pathways involved in stress responses and related changes in postmortem muscle metabolism and meat quality characteristics in goats.
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Affiliation(s)
- Aditya Naldurtiker
- Agricultural Research Station, Fort Valley State University, 1005 State University Drive, Fort Valley, GA, 31030, USA
| | - Phaneendra Batchu
- Agricultural Research Station, Fort Valley State University, 1005 State University Drive, Fort Valley, GA, 31030, USA
| | - Brou Kouakou
- Agricultural Research Station, Fort Valley State University, 1005 State University Drive, Fort Valley, GA, 31030, USA
| | - Thomas H Terrill
- Agricultural Research Station, Fort Valley State University, 1005 State University Drive, Fort Valley, GA, 31030, USA
| | - Arshad Shaik
- Agricultural Research Station, Fort Valley State University, 1005 State University Drive, Fort Valley, GA, 31030, USA
| | - Govind Kannan
- Agricultural Research Station, Fort Valley State University, 1005 State University Drive, Fort Valley, GA, 31030, USA.
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Phoemchalard C, Uriyapongson S, Tathong T, Pornanek P. 1H NMR Metabolic Profiling and Meat Quality in Three Beef Cattle Breeds from Northeastern Thailand. Foods 2022; 11:foods11233821. [PMID: 36496627 PMCID: PMC9736620 DOI: 10.3390/foods11233821] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/16/2022] [Accepted: 11/23/2022] [Indexed: 11/29/2022] Open
Abstract
The increasing need for effective analytical tools to evaluate beef quality has prompted the development of new procedures to improve the animal sector's performance. In this study, three beef breeds-Thai native (TN), crossbred Brahman × Thai native (BT), and crossbred Charolais × Brahman (CB)-were compared in terms of their physicochemical and metabolic profiles. The findings demonstrated that TN beef was lighter and tougher than other beef. Beef odor was stronger in BT. In addition, CB beef was the most tender and had the highest intramuscular fat content. Twenty-one different metabolites were found overall through NMR and chemometric approaches. The primary factors contributing to the difference in OPLS-DA loading plots were acetylcholine, valine, adenine, leucine, phosphocreatine, β-hydroxypyruvate, ethanol, adenosine diphosphate, creatine, acetylcholine, and lactate. The multivariate analysis indicated that these metabolites in beef cattle breeds could be distinguished using NMR spectroscopy. The results of this study provide valuable information on the quality and meat metabolites of different breeds. This could help in the development of a more accurate assessment of the quality of beef in future research.
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Affiliation(s)
- Chirasak Phoemchalard
- Department of Agriculture, Mahidol University, Amnatcharoen Campus, Amnatcharoen 37000, Thailand
| | - Suthipong Uriyapongson
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand
- Correspondence: ; Tel.: +66-973-149-589
| | - Tanom Tathong
- Department of Food Technology, Faculty of Agriculture and Technology, Nakhon Phanom University, Nakhon Phanom 48000, Thailand
| | - Pitukpol Pornanek
- Department of Animal Science, Faculty of Natural Resources, Rajamangala University of Technology Isan, Sakon Nakhon Campus, Sakon Nakhon 47160, Thailand
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Kumar A, Sood A, Han SS. Technological and structural aspects of scaffold manufacturing for cultured meat: recent advances, challenges, and opportunities. Crit Rev Food Sci Nutr 2022; 63:585-612. [PMID: 36239416 DOI: 10.1080/10408398.2022.2132206] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
In vitro cultured meat is an emerging area of research focus with an innovative approach through tissue engineering (i.e., cellular engineering) to meet the global food demand. The manufacturing of lab-cultivated meat is an innovative business that alleviates life-threatening environmental issues concerning public health and animal well-being on the global platform. There has been a noteworthy advancement in cultivating artificial meat, but still, there are numerous challenges that impede the swift headway of lab-grown meat production at a commercially large scale. In this review, we focus on the manufacturing of edible scaffolds for cultured meat production. In brief, first an introduction to cultivating artificial meat and its current scenario in the market is provided. Further, a discussion on the understanding of composition, cellular, and molecular communications in muscle tissue is presented, which are vital to scaling up the production of lab-grown meat. In continuation, the major components (e.g., cells, biomaterial scaffolds, and their manufacturing technologies, media, and potential bioreactors) for cultured meat production are conferred followed by a comprehensive discussion on the most recent advances in lab-cultured meat. Finally, existing challenges and opportunities including future research perspectives for scaling-up cultured meat production are discussed with conclusive interpretations.
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Affiliation(s)
- Anuj Kumar
- School of Chemical Engineering, Yeungnam University, Gyeongsan, South Korea.,Research Institute of Cell Culture, Yeungnam University, Gyeongsan, South Korea
| | - Ankur Sood
- School of Chemical Engineering, Yeungnam University, Gyeongsan, South Korea
| | - Sung Soo Han
- School of Chemical Engineering, Yeungnam University, Gyeongsan, South Korea.,Research Institute of Cell Culture, Yeungnam University, Gyeongsan, South Korea
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Yang L, Yuan F, Rong L, Cai J, Yang S, Jia Z, Li S. Transcriptomic and Metabolomic Profile Analysis of Muscles Reveals Pathways and Biomarkers Involved in Flavor Differences between Caged and Cage-Free Chickens. Foods 2022; 11:foods11182890. [PMID: 36141015 PMCID: PMC9498551 DOI: 10.3390/foods11182890] [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: 08/18/2022] [Revised: 09/04/2022] [Accepted: 09/15/2022] [Indexed: 12/03/2022] Open
Abstract
The cage-free system has gained a lot of interest in recent years because it can offer chickens more freedom and is easier to manage compared with free-range rearing systems, but few studies have focused on the effect of the cage-free rearing system on meat quality and flavor. In this study, 44 Jianghan chickens were reared in caged or cage-free systems to explore the effect of different rearing systems on meat-eating quality. Sensory evaluation of cooked muscles showed that the leg muscle aroma, juiciness, and flavor intensity significantly improved by the cage-free rearing. The cage-free hens had significantly lower body weight, abdominal fat percentage, and meat fat content, but higher meat moisture content. The cage-free group had brighter breast muscle and redder leg muscle color 24 h after slaughter. Transcriptomic and metabolomic profile analysis of the leg muscle samples showed that the cage-free rearing changed biosynthesis pathways associated with glycogen metabolism, lipid and fatty acid biosynthesis and transport, muscle cellular type, and cellular components, which were related to raw meat quality. Different rearing systems also resulted in differences in glycolipid metabolism, lipid metabolism, and altered levels of intramuscular fat content and other flavor precursors. Pathways such as glycerolipid metabolism, adipocytokine signaling, and metabonomic pathways such as linoleic acid, glycerophospholipid, arginine, proline, and β-alanine metabolism may be responsible for the meat quality and flavor change.
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Affiliation(s)
- Liubin Yang
- College of Food Sciences & Technology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
| | - Fang Yuan
- College of Food Sciences & Technology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China
| | - Li Rong
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
| | - Jinping Cai
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
| | - Sendong Yang
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
| | - Zijia Jia
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
| | - Shijun Li
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Smart Farming for Agricultural Animals, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Correspondence: ; Tel.: +86-27-8728-2091; Fax: +86-27-8728-0408
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Pandiselvam R, Singh A, Agriopoulou S, Sachadyn-Król M, Aslam R, Gonçalves Lima CM, Khanashyam AC, Kothakota A, Atakan O, Kumar M, Mathanghi S, Mousavi Khaneghah A. A comprehensive review of impacts of ozone treatment on textural properties in different food products. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.06.008] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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37
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Bruce HL, Khaliq M, Puente J, Samanta SS, Roy BC. Influence of Canadian beef quality grade and method of intramuscular connective tissue isolation on collagen characteristics of the bovine longissimus thoracis. Meat Sci 2022; 191:108848. [DOI: 10.1016/j.meatsci.2022.108848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 04/12/2022] [Accepted: 05/11/2022] [Indexed: 10/18/2022]
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Zhao L, Li F, Zhang X, Zhang D, Li X, Zhang Y, Zhao Y, Song Q, Huang K, Xu D, Cheng J, Wang J, Li W, Lin C, Wang W. Integrative analysis of transcriptomics and proteomics of longissimus thoracis of the Hu sheep compared with the Dorper sheep. Meat Sci 2022; 193:108930. [PMID: 35933909 DOI: 10.1016/j.meatsci.2022.108930] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 07/09/2022] [Accepted: 07/29/2022] [Indexed: 10/31/2022]
Abstract
Meat quality is becoming more important for sheep breeding programs. Meat quality is a complex trait affected by genetic and environmental factors. In the present study, an integrative analysis of the longissimus thoracis tissue transcriptome and proteome was conducted to identify genes, proteins, and pathways related to meat quality in sheep. The sheep breeds Hu and Dorper were considered. These breeds were compared for the differences in muscle fiber structure, chemical composition, and amino acid composition. In the Hu sheep vs. Dorper sheep comparison, 22 DEGs/DEPs showed the same mRNA and protein expression trends. These genes are associated with lipid transport, lipid metabolism, and muscular system development. Moreover, some pathways such as "lipid transport", "lipoprotein metabolic process", "Alanine, aspartate and glutamate metabolism", and "Arginine biosynthesis" were significantly enriched in this study. The reliability of the RNA-Seq results was verified by qRT-PCR. These findings provide new insights into the molecular mechanisms of meat quality in sheep.
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Affiliation(s)
- Liming Zhao
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, Gansu 730070, China
| | - Fadi Li
- The State Key Laboratory of Grassland Agro-ecosystems, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou, Gansu 730020, China
| | - Xiaoxue Zhang
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, Gansu 730070, China
| | - Deyin Zhang
- The State Key Laboratory of Grassland Agro-ecosystems, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou, Gansu 730020, China
| | - Xiaolong Li
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, Gansu 730070, China
| | - Yukun Zhang
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, Gansu 730070, China
| | - Yuan Zhao
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, Gansu 730070, China
| | - Qizhi Song
- Linze County Animal Disease Prevention and Control Center of Gansu Province, Linze 734200, China
| | - Kai Huang
- The State Key Laboratory of Grassland Agro-ecosystems, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou, Gansu 730020, China
| | - Dan Xu
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, Gansu 730070, China
| | - Jiangbo Cheng
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, Gansu 730070, China
| | - Jianghui Wang
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, Gansu 730070, China
| | - Wenxin Li
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, Gansu 730070, China
| | - Changchun Lin
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, Gansu 730070, China
| | - Weimin Wang
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, Gansu 730070, China.
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Zhou Y, Wu P, Feng L, Jiang WD, Liu Y, Peng Y, Kuang SY, Tang L, Li SW, Zhou XQ. Improvement of nutritional value and sensory quality by promoting protein deposition and muscle fiber growth in grass carp muscle (Ctenopharyngodon idella): the effect of cinnamaldehyde. Food Chem 2022; 399:133799. [DOI: 10.1016/j.foodchem.2022.133799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 06/25/2022] [Accepted: 07/25/2022] [Indexed: 11/25/2022]
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40
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Feng Y, Liu D, Liu Y, Yang X, Zhang M, Wei F, Li D, Hu Y, Guo Y. Host-genotype-dependent cecal microbes are linked to breast muscle metabolites in Chinese chickens. iScience 2022; 25:104469. [PMID: 35707722 PMCID: PMC9189123 DOI: 10.1016/j.isci.2022.104469] [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: 10/27/2021] [Revised: 04/08/2022] [Accepted: 05/20/2022] [Indexed: 11/18/2022] Open
Abstract
In chickens, the effect of host genetics on the gut microbiota is not fully understood, and the extent to which the heritable gut microbes affect chicken metabolism and physiology is still an open question. Here, we explored the interactions among chicken genetics, the cecal microbiota and metabolites in breast muscle from ten chicken breeds in China. We found that different chicken breeds displayed distinct cecal microbial community structures and functions, and 15 amplicon sequence variants (ASVs) were significantly associated with host genetics through different genetic loci, such as those related to the intestinal barrier function. We identified five heritable ASVs significantly associated with 53 chicken muscle metabolites, among which the Megamonas probably affected lipid metabolism through the production of propionate. Our study revealed that the chicken genetically associated cecal microbes may have the potential to affect the bird’s physiology and metabolism. The cecal microbiota are different among ten chicken breeds The chicken genetics influences the cecal microbiota structures and functions The chicken heritable cecal microbes are associated with muscle metabolites Megamonas may affect lipid metabolism by the production of propionate
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Affiliation(s)
- Yuqing Feng
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China
| | - Dan Liu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China
| | - Yan Liu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China
| | - Xinyue Yang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China
| | - Meihong Zhang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China
| | - Fuxiao Wei
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China
| | - Depeng Li
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China
| | - Yongfei Hu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China
- Corresponding author
| | - Yuming Guo
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China
- Corresponding author
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Ilic J, Tomasevic I, Djekic I. Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham. Meat Sci 2022; 188:108805. [DOI: 10.1016/j.meatsci.2022.108805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 02/12/2022] [Accepted: 03/10/2022] [Indexed: 11/27/2022]
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Comparative Study on Muscle Fiber Types of Longissimus Dorsi of Xinjiang Brown Cattle and Angus Cattle of Different Months. J FOOD QUALITY 2022. [DOI: 10.1155/2022/7730914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The longissimus dorsi muscle of Xinjiang brown cattle and Angus cattle at the age of 3, 7, 12, and 24 months under the same feeding and management conditions were selected to explore the differences of muscle 4 fiber types in this study. The muscle histological and molecular biological reasons for the quality difference between Xinjiang brown cattle and Angus beef were discussed. The morphology of the muscle was compared by ATP enzyme staining and SDH enzyme staining, and its gene expression was detected by qRT-PCR. The mRNA expression levels of Myhc-I in 3-month-old Xinjiang brown cattle were significantly higher than those in Angus cattle of the same age (
). The 4 fiber types of 7-month-old Xinjiang brown cattle were significantly lower than those of Angus cattle of the same age (
). The expression level of type I and IIb in 12-month-old Xinjiang brown cattle was significantly higher than that in 12-month-old Angus cattle (
). Type I and IIa of 24-month-old Xinjiang brown cattle were significantly lower than those of Angus cattle of the same age (
). However, in our study, the basic characteristics of longissimus dorsi of Xinjiang brown cattle and Angus cattle, such as color, pH, shearing force, and other characteristics were not detected, which is lacking in this aspect. Overall, with the increase of age, the growth trend of muscle fiber morphology of Xinjiang brown cattle and Angus cattle is roughly the same, but from the point of view of muscle fiber types, the Xinjiang brown cattle are more suitable for the production of early fat calves and to make some reference for improving the quality of beef cattle in China.
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Listyarini K, Sumantri C, Rahayu S, Uddin MJ, Gunawan A. Association study and expression analysis of olfactomedin like 3 gene related to meat quality, carcass characteristics, retail meat cut, and fatty acid composition in sheep. Anim Biosci 2022; 35:1489-1498. [PMID: 35507851 PMCID: PMC9449389 DOI: 10.5713/ab.21.0406] [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: 09/03/2021] [Accepted: 03/30/2022] [Indexed: 11/27/2022] Open
Abstract
Objective The objective of this study was to identify polymorphism in olfactomedin like 3 (OLFML3) gene, and association analysis with meat quality, carcass characteristics, retail meat cut, and fatty acid composition in sheep, and expression quantification of OLFML3 gene in phenotypically divergent sheep. Methods A total of 328 rams at the age of 10 to 12 months with an average body weight of 26.13 kg were used. A novel polymorphism was identified using high-throughput sequencing in sheep and genotyping of OLFML3 polymorphism was performed using polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP). Among 328 rams, 100 rams representing various sheep genotypes were used for association study and proc general linear model was used to analyse association between genotypes and phenotypic traits. Quantitative real-time polymerase chain reaction (qRT-PCR) was used for the expression analysis of OLFML3 mRNA in phenotypically divergent sheep population. Results The findings revealed a novel polymorphism in the OLFML3 gene (g.90317673 C>T). The OLFML3 gene revealed three genotypes: CC, CT, and TT. The single nucleotide polymorphism (SNP) was found to be significantly (p<0.05) associated with meat quality traits such as tenderness and cooking loss; carcass characteristics such as carcass length; retail meat cut such as pelvic fat in leg, intramuscular fat in loin and tenderloin, muscle in flank and shank; fatty acids composition such as tridecanoic acid (C13:0), palmitoleic acid (C16:1), heptadecanoic acid (C17:0), ginkgolic acid (C17:1), linolenic acid (C18:3n3), arachidic acid (C20:0), eicosenoic acid (C20:1), arachidonic acid (C20:4n6), heneicosylic acid (C21:0), and nervonic acid (C24:1). The TT genotype was associated with higher level of meat quality, carcass characteristics, retail meat cut, and some fatty acids composition. However, the mRNA expression analysis was not different among genotypes. Conclusion The OLFML3 gene could be a potential putative candidate for selecting higher quality sheep meat, carcass characteristics, retail meat cuts, and fatty acid composition in sheep.
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Cassar-Malek I, Pomiès L, de la Foye A, Tournayre J, Boby C, Hocquette JF. Transcriptome profiling reveals stress-responsive gene networks in cattle muscles. PeerJ 2022; 10:e13150. [PMID: 35411255 PMCID: PMC8994496 DOI: 10.7717/peerj.13150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Accepted: 03/01/2022] [Indexed: 01/12/2023] Open
Abstract
In meat-producing animals, preslaughter operations (e.g., transportation, mixing unfamiliar animals, food and water deprivation) may be a source of stress with detrimental effects on meat quality. The objective of this work was to study the effect of emotional and physical stress by comparing the transcriptomes of two muscles (M. longissimus thoracis, LT and M. semitendinosus, ST) in Normand cows exposed to stress (n = 16) vs. cows handled with limited stress (n = 16). Using a microarray, we showed that exposure to stress resulted in differentially expressed genes (DEGs) in both muscles (62 DEGs in LT and 32 DEGs in ST, of which eight were common transcription factors (TFs)). Promoter analysis of the DEGs showed that 25 cis transcriptional modules were overrepresented, of which nine were detected in both muscles. Molecular interaction networks of the DEGs targeted by the most represented cis modules helped identify common regulators and common targets involved in the response to stress. They provided elements showing that the transcriptional response to stress is likely to (i) be controlled by regulators of energy metabolism, factors involved in the response to hypoxia, and inflammatory cytokines; and (ii) initiate metabolic processes, angiogenesis, corticosteroid response, immune system processes, and satellite cell activation/quiescence. The results of this study demonstrate that exposure to stress induced a core response to stress in both muscles, including changes in the expression of TFs. These factors could relay the physiological adaptive response of cattle muscles to cope with emotional and physical stress. The study provides information to further understand the consequences of these molecular processes on meat quality and find strategies to attenuate them.
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Affiliation(s)
- Isabelle Cassar-Malek
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
| | - Lise Pomiès
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
- Université de Toulouse, INRAE, UR MIAT, Castanet-Tolosan, France
| | - Anne de la Foye
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
| | - Jérémy Tournayre
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
| | - Céline Boby
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
| | - Jean-François Hocquette
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
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Muniz MMM, Simielli Fonseca LF, Scalez DCB, Vega AS, dos Santos Silva DB, Ferro JA, Chardulo AL, Baldi F, Cánovas A, de Albuquerque LG. Characterization of novel
lncRNA
muscle expression profiles associated with meat quality in beef cattle. Evol Appl 2022; 15:706-718. [PMID: 35505883 PMCID: PMC9046762 DOI: 10.1111/eva.13365] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 02/17/2022] [Accepted: 02/18/2022] [Indexed: 11/29/2022] Open
Abstract
The aim of this study was to identify novel lncRNA differentially expressed (DE) between divergent animals for beef tenderness and marbling traits in Nellore cattle. Longissimus thoracis muscle samples from the 20 most extreme bulls (of 80 bulls set) for tenderness, tender (n = 10) and tough (n = 10) groups, and marbling trait, high (n = 10) and low (n = 10) groups were used to perform transcriptomic analysis using RNA‐Sequencing. For tenderness, 29 lncRNA were DE (p‐value ≤ 0.01) in tough beef animals in relation to tender beef animals. We observed that genic lncRNAs, for example, lncRNA_595.1, were overlapping exonic part of the PICK gene, while lncRNA_3097.2 and lncRNA_3129.5 overlapped intronic part of the genes GADL1 and PSMD6. The lncRNA associated with PICK1, GADL1, and PMD6 genes were enriched in the pathways associated with the ionotropic glutamate receptor, gamma‐aminobutyric acid synthesis, and the ubiquitin–proteasome pathway. For marbling, 50 lncRNA were DE (p‐value ≤ 0.01) in high marbling group compared with low marbling animals. The genic lncRNAs, such as lncRNA_3191.1, were overlapped exonic part of the ITGAL gene, and the lncRNA_512.1, lncRNA_3721.1, and lncRNA_41.4 overlapped intronic parts of the KRAS and MASP1 genes. The KRAS and ITGAL genes were enriched in pathways associated with integrin signaling, which is involved in intracellular signals in response to the extracellular matrix, including cell form, mobility, and mediates progression through the cell cycle. In addition, the lincRNAs identified to marbling trait were associated with several genes related to calcium binding, muscle hypertrophy, skeletal muscle, lipase, and oxidative stress response pathways that seem to play a role important in the physiological processes related to meat quality. These findings bring new insights to better understand the biology mechanisms involved in the gene regulation of these traits, which will be valuable for a further investigation of the interactions between lncRNA and mRNAs, and of how these interactions may affect meat quality traits.
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Affiliation(s)
- Maria Malane Magalhães Muniz
- São Paulo State University (Unesp) School of Agricultural and Veterinarian Sciences Jaboticabal SP Brazil
- Centre for Genetic Improvement of Livestock Department of Animal Biosciences University of Guelph Guelph Canada
| | | | | | - Aroa Suarez Vega
- Centre for Genetic Improvement of Livestock Department of Animal Biosciences University of Guelph Guelph Canada
| | | | - Jesus Aparecido Ferro
- São Paulo State University (Unesp) School of Agricultural and Veterinarian Sciences Jaboticabal SP Brazil
- National Council for Scientific and Technological Development (CNPq) Brazil
| | - Artur Loyola Chardulo
- São Paulo State University (Unesp) College of Veterinary and Animal Science Botucatu SP Brazil
- National Council for Scientific and Technological Development (CNPq) Brazil
| | - Fernando Baldi
- São Paulo State University (Unesp) School of Agricultural and Veterinarian Sciences Jaboticabal SP Brazil
- National Council for Scientific and Technological Development (CNPq) Brazil
| | - Angela Cánovas
- Centre for Genetic Improvement of Livestock Department of Animal Biosciences University of Guelph Guelph Canada
| | - Lucia Galvão de Albuquerque
- São Paulo State University (Unesp) School of Agricultural and Veterinarian Sciences Jaboticabal SP Brazil
- National Council for Scientific and Technological Development (CNPq) Brazil
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Shang S, Wu B, Fu B, Jiang P, Liu Y, Qi L, Du M, Dong X. Enzyme treatment-induced tenderization of puffer fish meat and its relation to physicochemical changes of myofibril protein. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112891] [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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Álvarez C, Koolman L, Whelan M, Moloney A. Effect of Pre-Slaughter Practises and Early Post-Mortem Interventions on Sheep Meat Tenderness and Its Impact on Microbial Status. Foods 2022; 11:foods11020181. [PMID: 35053913 PMCID: PMC8775201 DOI: 10.3390/foods11020181] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/15/2021] [Accepted: 12/20/2021] [Indexed: 01/14/2023] Open
Abstract
Tenderness, together with flavour, is the main quality trait that defines consumer acceptance of sheep meat. The factors affecting tenderness can be grouped as those influenced before slaughter, in the early post-mortem intervention and, finally, during the aging period. These factors have been extensively studied with respect to tenderness, but the impact of early post-mortem interventions and subsequent aging on the microbial quality of the final products has not been broadly reviewed to date. In this review, the authors summarize the most recent knowledge on lamb meat tenderness management and how such practices may impact the final meat quality, especially its microbial status. The impacts of pre-slaughter factors (age, sex, diet, genotype and transport) and post-mortem interventions (chilling regime, electrical stimulation, or hanging method), are described and comprehensively discussed.
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Affiliation(s)
- Carlos Álvarez
- Teagasc Food Research Centre, Department of Food Quality and Sensory Science, D15 DY05 Dublin, Ireland
- Correspondence:
| | - Leonard Koolman
- Teagasc Food Research Centre, Department of Food Safety, D15 DY05 Dublin, Ireland;
- UCD-Centre of Food Safety, School of Public Health, Physiotherapy & Sports Science, University College Dublin, D04 V1W8 Dublin, Ireland
| | - Michael Whelan
- Teagasc Food Research Centre, Meat Technology Ireland, D15 KN3K Dublin, Ireland;
| | - Aidan Moloney
- Teagasc, Animal & Grassland Research and Innovation Centre, Grange, Dunsany, C15 PW93 Meath, Ireland;
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Nethery TN, Boler DD, Harsh BN, Dilger AC. Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness. Foods 2022; 11:foods11010131. [PMID: 35010257 PMCID: PMC8750926 DOI: 10.3390/foods11010131] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 12/28/2021] [Accepted: 12/31/2021] [Indexed: 11/26/2022] Open
Abstract
The objective was to test inherent cooking rate differences on tenderness values of boneless pork chops when exogenous factors known to influence cooking rate were controlled. Temperature and elapsed time were monitored during cooking for all chops. Cooking rate was calculated as the change in °C per minute of cooking time. Warner-Bratzler shear force (WBSF) was measured on chops cooked to either 63 °C or 71 °C. Slopes of regression lines and coefficients of determination between cooking rate and tenderness values for both degrees of doneness (DoD) were calculated. Shear force values decreased as cooking rate increased regardless of DoD (p ≤ 0.05), however changes in tenderness due to increased cooking rate were limited (β1 = −0.201 for 63 °C; β1 = −0.217 for 71 °C). Cooking rate only explained 3.2% and 5.4% of variability in WBSF of chops cooked to 63 °C and 71 °C, respectively. Cooking loss explained the most variability in WBSF regardless of DoD (partial R2 = 0.09–0.12). When all factors were considered, a stepwise regression model explained 20% of WBSF variability of chops cooked to 63 °C and was moderately predictive of WBSF (model R2 = 0.34) for chops cooked to 71 °C. Overall, cooking rate had minimal effect on pork chop tenderness.
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Affiliation(s)
- Taylor N. Nethery
- Department of Animal Sciences, University of Illinois, 1503 S. Maryland Drive, Urbana-Champaign, IL 61801, USA; (T.N.N.); (D.D.B.); (B.N.H.)
| | - Dustin D. Boler
- Department of Animal Sciences, University of Illinois, 1503 S. Maryland Drive, Urbana-Champaign, IL 61801, USA; (T.N.N.); (D.D.B.); (B.N.H.)
- Topigs Norsvin USA, 12750 Nicollet Ave. S., Suite 300, Burnsville, MN 55337, USA
| | - Bailey N. Harsh
- Department of Animal Sciences, University of Illinois, 1503 S. Maryland Drive, Urbana-Champaign, IL 61801, USA; (T.N.N.); (D.D.B.); (B.N.H.)
| | - Anna C. Dilger
- Department of Animal Sciences, University of Illinois, 1503 S. Maryland Drive, Urbana-Champaign, IL 61801, USA; (T.N.N.); (D.D.B.); (B.N.H.)
- Correspondence:
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Chan SS, Roth B, Jessen F, Jakobsen AN, Lerfall J. Water holding properties of Atlantic salmon. Compr Rev Food Sci Food Saf 2021; 21:477-498. [PMID: 34873820 DOI: 10.1111/1541-4337.12871] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 10/08/2021] [Accepted: 10/21/2021] [Indexed: 11/27/2022]
Abstract
With global seafood production increasing to feed the rising population, there is a need to produce fish and fishery products of high quality and freshness. Water holding properties, including drip loss (DL) and water holding capacity (WHC), are important parameters in determining fish quality as they affect functional properties of muscles such as juiciness and texture. This review focuses on the water holding properties of Atlantic salmon and evaluates the methods used to measure them. The pre- and postmortem factors and how processing and preservation methods influence water holding properties and their correlations to other quality parameters are reviewed. In addition, the possibility of using modelling is explained. Several methods are available to measure WHC. The most prevalent method is the centrifugation method, but other non-invasive and cost-effective approaches are increasingly preferred. The advantages and disadvantages of these methods and future trends are evaluated. Due to the diversity of methods, results from previous research are relative and cannot be directly compared unless the same method is used with the same conditions.
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Affiliation(s)
- Sherry Stephanie Chan
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
| | - Bjørn Roth
- Department of Processing Technology, Nofima AS, Stavanger, Norway
| | - Flemming Jessen
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Anita Nordeng Jakobsen
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
| | - Jørgen Lerfall
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
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50
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Geletu US, Usmael MA, Mummed YY, Ibrahim AM. Quality of Cattle Meat and Its Compositional Constituents. Vet Med Int 2021; 2021:7340495. [PMID: 34840716 PMCID: PMC8616699 DOI: 10.1155/2021/7340495] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 08/31/2021] [Accepted: 10/25/2021] [Indexed: 11/18/2022] Open
Abstract
Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. Meat quality can be evaluated according to the following parameters: pH, amount of lactic acid, volatile fatty acids, bounded water, solubility of proteins, color, and tenderness. The meat composition and physical properties of muscles have been characterized for ensuring improved eating quality. Thus, the purpose of this paper was to review the major chemical compositional and physicochemical properties of meat and, at the same time, its quality attributes and factors that affect quality of meat. A number of structural features of meat as connective tissue, muscle fibers, and tendon that attaches the muscle to the bone are visible in joint meat examined through naked eyes. Water is quantitatively the most important component of meat comprising up to 75% of weight. Meat is also composed of amino acids, fatty acids, vitamins, minerals, and other important ingredients. Quality factors perceived by consumers are related to sensory attributes (e.g., color, tenderness, and flavor), nutritional properties (e.g., calories, vitamins' content, and fatty acids' profile), and appearance (e.g., exudation, marbling, and visible amount of fat). However, fresh meat quality can be defined instrumentally including composition, nutrients, color, water-holding capacity, tenderness, functionality, flavors, spoilage, and contamination. Visual inspection based on sensory quality attributes and different chemical methods are used to analyze meat quality. Other methods such as computer vision and imaging spectroscopy, gas chromatographic analysis, near-infrared technology, dual-energy X-ray absorptiometry, and computerized tomography scanning are also used in the meat industry. So, the aim of the present review is to review quality characteristics of cattle meat and its composition constituents.
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Affiliation(s)
- Umer Seid Geletu
- College of Agriculture, Oda Bultum University, P.O. Box 226, Chiro, Ethiopia
| | - Munera Ahmednur Usmael
- Oromia Bureau Livestock and Fishery Resources, West Hararghe Zone, Chiro Wereda, P.O. Box 226, Chiro, Ethiopia
| | - Yesihak Yusuf Mummed
- School of Animal Science and Randge Land, Haramaya University, Haramaya, Dire Dawa, Ethiopia
| | - Abdulmuen Mohammed Ibrahim
- Regional Project Manager of L Caged Project, Haramaya University and University of Florida, Dire Dawa, Ethiopia
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