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Kępińska-Pacelik J, Biel W. Insects in Pet Food Industry-Hope or Threat? Animals (Basel) 2022; 12:1515. [PMID: 35739851 PMCID: PMC9219536 DOI: 10.3390/ani12121515] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Revised: 06/01/2022] [Accepted: 06/08/2022] [Indexed: 11/17/2022] Open
Abstract
Due to the increasing global population, the world cannot currently support the well-known techniques of food production due to their harmful effects on land use, water consumption, and greenhouse gas emissions. The key answer is a solution based on the use of edible insects. They have always been present in the diet of animals. They are characterized by a very good nutritional value (e.g., high protein content and contents of essential amino acids and fatty acids, including lauric acid), and products with them receive positive results in palatability tests. Despite the existing literature data on the benefits of the use of insects as a protein source, their acceptance by consumers and animal caregivers remains problematic. In spite of the many advantages of using insects in pet food, it is necessary to analyze the risk of adverse food reactions, including allergic reactions that may be caused by insect consumption. Other hazards relate to the contamination of insects. For example, they can be contaminated with anthropogenic factors during breeding, packaging, cooking, or feeding. These contaminants include the presence of bacteria, mold fungi, mycotoxins, and heavy metals. However, insects can be used in the pet food industry. This is supported by the evolutionary adaptation of their wild ancestors to the eating of insects in the natural environment. The chemical composition of insects also corresponds to the nutritional requirements of dogs. It should be borne in mind that diets containing insect and their effects on animals require careful analysis. The aim of this article is to discuss the nutritional value of insects and their possible applications in the nutrition of companion animals, especially dogs.
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Affiliation(s)
| | - Wioletta Biel
- Department of Monogastric Animal Sciences, Division of Animal Nutrition and Food, West Pomeranian University of Technology in Szczecin, Klemensa Janickiego 29, 71-270 Szczecin, Poland;
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Hwang K, Claus JR, Jeong JY, Hwang YH, Joo ST. Physical and biochemical mechanisms associated with beef carcass
vascular rinsing effects on meat quality: a review. Food Sci Anim Resour 2022; 42:389-397. [PMID: 35611080 PMCID: PMC9108954 DOI: 10.5851/kosfa.2022.e18] [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: 03/17/2022] [Revised: 04/11/2022] [Accepted: 04/12/2022] [Indexed: 11/23/2022] Open
Abstract
Carcass vascular rinsing and chilling involves infusing a chilled isotonic
solution (98.5% water and a blend of mono- and di-saccharides and
phosphates) into the vasculature immediately upon exsanguination. Primary
purposes of carcass vascular rinsing are to (1) effectively remove residual
blood from the carcass; (2) lower internal muscle temperature rapidly; and (3)
optimize pH decline by effective delivery of glycolytic substrates in the rinse
solution. Previous studies have revealed that the beef carcass vascular rinsing
early postmortem positively affects meat quality, product shelf-life, and food
safety. Thus, the objective of this review is to provide a more comprehensive
understanding of the physical and biochemical mechanisms associated with beef
carcass vascular rinsing, focusing on the relationship between quality
attributes (CIE L*, a*, b*; chemical states of myoglobin; oxygen consumption and
sarcomere length) and muscle metabolic response to various substrate solutions
(Rinse & Chill®, fructose, sodium phosphate, and
dipotassium phosphate) that stimulate or inhibit the rate of glycolysis early
postmortem. In addition, this review discusses the absence of metabolite
residues (phosphorus, sodium, and glucose) related to the application of the
chilled isotonic solution. This review primarily focuses on beef and as such
extending the understanding of the mechanisms and meat quality effects discussed
to other species associated with vascular rinsing, in particular pork, may be
limited.
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Affiliation(s)
- Koeun Hwang
- Meat Science & Animal Biologics
Discovery, Department of Animal & Dairy Sciences, University of
Wisconsin-Madison, Madison, WI 53706, USA
| | - James R. Claus
- Meat Science & Animal Biologics
Discovery, Department of Animal & Dairy Sciences, University of
Wisconsin-Madison, Madison, WI 53706, USA
| | - Jong Youn Jeong
- Department of Food Science &
Biotechnology, Kyungsung University, Busan 48434, Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
| | - Seon-Tea Joo
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
- Corresponding author: Seon-Tea
Joo, Division of Applied Life Science (BK21 Four), Gyeongsang National
University,, Jinju 52828, Korea, Tel: +82-55-772-1943, Fax:
+82-55-772-1949, E-mail:
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Nguyen DV, Nguyen OC, Malau-Aduli AE. Main regulatory factors of marbling level in beef cattle. Vet Anim Sci 2021; 14:100219. [PMID: 34877434 PMCID: PMC8633366 DOI: 10.1016/j.vas.2021.100219] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Revised: 10/24/2021] [Accepted: 11/18/2021] [Indexed: 02/06/2023] Open
Abstract
The content of intramuscular fat (IMF), that determines marbling levels is considered as one of the vital factors influencing beef sensory quality including tenderness, juiciness, flavour and colour. The IMF formation in cattle commences around six months after conception, and continuously grows throughout the life of the animal. The accumulation of marbling is remarkably affected by genetic, sexual, nutritional and management factors. In this review, the adipogenesis and lipogenesis process regulated by various factors and genes during fetal and growing stages is briefly presented. We also discuss the findings of recent studies on the effects of breed, gene, heritability and gender on the marbling accumulation. Various research reported that feeding during pregnancy, concentrate to roughage ratios and the supplementation or restriction of vitamin A, C, and D are crucial nutritional factors affecting the formation and development of IMF. Castration and early weaning combined with high energy feeding are effective management strategies for improving the accumulation of IMF. Furthermore, age and weight at slaughter are also reviewed because they have significant effects on marbling levels. The combination of several factors could positively affect the improvement of the IMF deposition. Therefore, advanced strategies that simultaneously apply genetic, sexual, nutritional and management factors to achieve desired IMF content without detrimental impacts on feed efficiency in high-marbling beef production are essential.
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Affiliation(s)
- Don V. Nguyen
- National Institute of Animal Science, Bac Tu Liem, Hanoi 29909, Vietnam
- Faculty of Animal Science, Vietnam National University of Agriculture, Gia Lam, Hanoi 131000, Vietnam
| | - Oanh C. Nguyen
- Faculty of Animal Science, Vietnam National University of Agriculture, Gia Lam, Hanoi 131000, Vietnam
| | - Aduli E.O. Malau-Aduli
- Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia
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Goi A, Hocquette JF, Pellattiero E, De Marchi M. Handheld near-infrared spectrometer allows on-line prediction of beef quality traits. Meat Sci 2021; 184:108694. [PMID: 34700175 DOI: 10.1016/j.meatsci.2021.108694] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 10/01/2021] [Accepted: 10/04/2021] [Indexed: 01/02/2023]
Abstract
The aim of this study was to evaluate the ability of a miniaturized near-infrared spectrometer to predict chemical parameters, technological and quality traits, fatty acids and minerals in intact Longissimus thoracis and Trapezius obtained from the ribs of 40 Charolais cattle. Modified partial least squares regression analysis to correlate spectra information to reference values, and several scatter correction and mathematical treatments have been tested. Leave-one-out cross-validation results showed that the handheld instrument could be used to obtain a good prediction of moisture and an approximate quantitative prediction of fat or protein contents, a*, b*, shear force and purge loss with coefficients of determination above 0.66. Moreover, prediction models were satisfactory for proportions of MUFA, PUFA, oleic and palmitic acids, for Fe and Cu contents. Overall, results exhibited the usefulness of the on-line miniaturized tool to predict some beef quality traits and the possibility to use it with commercial cuts without sampling, carcass deterioration nor grinding and consequent meat products' loss.
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Affiliation(s)
- Arianna Goi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy
| | - Jean-François Hocquette
- INRAE, Clermont Auvergne, VetAgro Sup, UMR1213, Recherches sur les Herbivores, 63122 Saint Genès Champanelle, France
| | - Erika Pellattiero
- Department of Animal Medicine, Production and Health (MAPS), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy
| | - Massimo De Marchi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
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Barragán-Hernández W, Mahecha-Ledesma L, Burgos-Paz W, Olivera-Angel M, Angulo-Arizala J. Using near-infrared spectroscopy to determine intramuscular fat and fatty acids of beef applying different prediction approaches. J Anim Sci 2021; 98:5939743. [PMID: 33099624 DOI: 10.1093/jas/skaa342] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Accepted: 10/19/2020] [Indexed: 02/06/2023] Open
Abstract
This study aimed to predict fat and fatty acids (FA) contents in beef using near-infrared spectroscopy and prediction models based on partial least squares (PLS) and support vector machine regression in radial kernel (R-SVR). Fat and FA were assessed in 200 longissimus thoracis samples, and spectra were collected in reflectance mode from ground meat. The analyses were performed for PLS and R-SVR with and without wavelength selection based on genetic algorithms (GAs). The GA application improved the error prediction by 15% and 68% for PLS and R-SVR, respectively. Models based on GA plus R-SMV showed a prediction ability for fat and FA with an average coefficient of determination of 0.92 and ratio performance deviation of 4.8.
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Affiliation(s)
- Wilson Barragán-Hernández
- Red de Ganadería y Especies Menores, Centro de Investigación El Nus, Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), San Roque, Antioquia, Colombia
| | - Liliana Mahecha-Ledesma
- Facultad de ciencias agrarias, Grupo de investigación en ciencias animales-GRICA, Universidad de Antioquia, Medellín, Colombia
| | - William Burgos-Paz
- Red de Ganadería y Especies Menores, Centro de Investigación Tibaitatá, Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), Mosquera, Cundinamarca, Colombia
| | - Martha Olivera-Angel
- Facultad de ciencias agrarias, Grupo de investigación Biogénesis, Universidad de Antioquia, Medellín, Colombia
| | - Joaquín Angulo-Arizala
- Facultad de ciencias agrarias, Grupo de investigación en ciencias animales-GRICA, Universidad de Antioquia, Medellín, Colombia
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Pećina M, Ivanković A. Candidate genes and fatty acids in beef meat, a review. ITALIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1080/1828051x.2021.1991240] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Mateja Pećina
- Zavod za specijalno stočarstvo, Sveučilište u Zagrebu Agronomski fakultet, Zagreb, Hrvatska
| | - Ante Ivanković
- Zavod za specijalno stočarstvo, Sveučilište u Zagrebu Agronomski fakultet, Zagreb, Hrvatska
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Casperson SL, Conrad Z, Raatz SK, Derner J, Roemmich JN, Jahns L, Picklo MJ. Impact of beef consumption on saturated fat intake in the United States adult population: Insights from modeling the influences of bovine genetics and nutrition. Meat Sci 2020; 169:108225. [DOI: 10.1016/j.meatsci.2020.108225] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2020] [Revised: 06/05/2020] [Accepted: 06/13/2020] [Indexed: 01/22/2023]
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Flowers S, McFadden BR, Carr CC, Mateescu RG. Consumer preferences for beef with improved nutrient profile1. J Anim Sci 2020; 97:4699-4709. [PMID: 31628839 DOI: 10.1093/jas/skz327] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Accepted: 10/15/2019] [Indexed: 11/12/2022] Open
Abstract
Although beef is a nutrient-rich foodstuff excelling in protein, vitamins, and minerals, there is controversy regarding the fat content of beef and its healthfulness in the diet. Although much of the fatty acid (FA) content in beef is considered "healthy fats," many consumers are confused about the different classifications of FA. The objectives of this study were to determine consumers' knowledge about the nutritional value of beef and its importance in purchasing decisions, and to gain a better understanding about preferences for changes in FA composition. Objectives of the study were completed through 2 consumer studies: 1) an online survey and 2) a taste-panel auction. In the online survey, respondents were asked to choose between 2 steaks that varied in polyunsaturated and saturated FA levels, iron content, and price. Respondents were also asked to categorize "Monounsaturated Fat," "Polyunsaturated Fat," "Saturated Fat," and "Trans Fat," as either "healthy" or "unhealthy" both before and after an educational excerpt was provided. The results from the online survey indicated many consumers are unclear about the differences in beef nutritional value, specifically FA content. Initially, only 66.4%, 69.1%, 79.1%, and 79.2% of respondents correctly categorized the monounsaturated, polyunsaturated, saturated, and trans fat, respectively. However, more than 90% of respondents correctly categorized the various FAs after an educational excerpt was provided. After survey respondents better understood the healthfulness of FA in beef, they were also willing to pay a premium for a steak with improved FA composition. However, these premiums diminished when participants had to actually put forth a monetary value for a steak in the taste-panel auction. Research shows that there is variation among cattle for FA composition. This provides opportunity to identify cattle with a favorable composition and market this product to the increasing population of health-conscious consumers. Our results provide insight for beef promotion and marketing opportunities and indicate that relaying information about FA content is extremely important to collect a premium for healthier beef.
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Affiliation(s)
- Sarah Flowers
- Department of Animal Sciences, University of Florida, Gainesville, FL
| | - Brandon R McFadden
- Department of Applied Economics and Statistics, University of Delaware, Newark, DE
| | - Chad C Carr
- Department of Animal Sciences, University of Florida, Gainesville, FL
| | - Raluca G Mateescu
- Department of Animal Sciences, University of Florida, Gainesville, FL
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