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Segura J, Calvo L, Escudero R, Rodríguez AI, Olivares Á, Jiménez-Gómez B, López-Bote CJ. Alleviating Heat Stress in Fattening Pigs: Low-Intensity Showers in Critical Hours Alter Body External Temperature, Feeding Pattern, Carcass Composition, and Meat Quality Characteristics. Animals (Basel) 2024; 14:1661. [PMID: 38891708 PMCID: PMC11171127 DOI: 10.3390/ani14111661] [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: 04/29/2024] [Revised: 05/27/2024] [Accepted: 05/29/2024] [Indexed: 06/21/2024] Open
Abstract
Heat stress is a significant environmental problem that has a detrimental impact on animal welfare and production efficiency in swine farms. The current study was conducted to assess the effect of low-intensity showers, provided during critical high-temperature hours daily, on body external temperature, feeding pattern, and carcass and meat quality characteristics in fattening pigs. A total of 400 animals (200 barrows and 200 gilts) were randomly allotted in 40 pens. A shower nozzle was installed over 20 pens (half barrows and half gilts) where pigs received a low-intensity shower for 2 min in 30 min intervals from 12 to 19 h (SHO group). Another group without showers was also considered (CON). Feeder occupancy measurement, thermographic measures, and carcass and meat quality parameters were studied. In the periods with higher environmental temperatures, SHO animals showed an increase in the feeder occupancy rate compared to the CON group. A decrease in temperature was observed after the shower, regardless of the anatomical location (p < 0.005). The treatment with showers led to higher values than in the CON group of 4.72%, 3.87%, 11.8%, and 15.1% for hot carcass weight, lean meat yield, and fat thickness in Longissimus Dorsi (LD) and Gluteus Medius muscles, respectively (p < 0.01). Pork from CON showed a 14.9% higher value of drip loss, and 18.9% higher malondialdehyde concentration than SHO (p < 0.01); meanwhile, intramuscular fat content was 22.8% higher in SHO than in CON (p < 0.01). On the other hand, the CON group exhibited higher L* (2.13%) and lower a* and b* values (15.8% and 8.97%) compared to the SHO group. However, the pH20h of the CON group was significantly lower than that of the SHO group (p < 0.001), indicating a softer pH decrease. Related to fatty acids in subcutaneous outer and inner layers and intramuscular fat, the CON group showed higher ΣSFA and lower ΣMUFA and Δ9-desaturase indexes than SHO (p < 0.05). In conclusion, the amelioration of heat stress through showers at critical times should be considered an interesting tool that improves both carcass and meat quality, as well as animal welfare.
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Affiliation(s)
- José Segura
- Food Technology Department, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n, 28040 Madrid, Spain; (L.C.); (B.J.-G.)
| | - Luis Calvo
- Food Technology Department, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n, 28040 Madrid, Spain; (L.C.); (B.J.-G.)
- Incarlopsa, N-400, Km 95.4, 16400 Tarancón, Spain;
- Animal Production Department, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n, 28040 Madrid, Spain; (R.E.); (Á.O.); (C.J.L.-B.)
| | - Rosa Escudero
- Animal Production Department, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n, 28040 Madrid, Spain; (R.E.); (Á.O.); (C.J.L.-B.)
| | - Ana Isabel Rodríguez
- Incarlopsa, N-400, Km 95.4, 16400 Tarancón, Spain;
- Animal Production Department, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n, 28040 Madrid, Spain; (R.E.); (Á.O.); (C.J.L.-B.)
| | - Álvaro Olivares
- Animal Production Department, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n, 28040 Madrid, Spain; (R.E.); (Á.O.); (C.J.L.-B.)
| | - Beatriz Jiménez-Gómez
- Food Technology Department, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n, 28040 Madrid, Spain; (L.C.); (B.J.-G.)
- Incarlopsa, N-400, Km 95.4, 16400 Tarancón, Spain;
| | - Clemente José López-Bote
- Animal Production Department, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n, 28040 Madrid, Spain; (R.E.); (Á.O.); (C.J.L.-B.)
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Pop F, Dippong T. The Antioxidant Effect of Burdock Extract on the Oxidative Stability of Lard and Goose Fat during Heat Treatment. Foods 2024; 13:304. [PMID: 38254605 PMCID: PMC10814581 DOI: 10.3390/foods13020304] [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: 01/04/2024] [Revised: 01/16/2024] [Accepted: 01/17/2024] [Indexed: 01/24/2024] Open
Abstract
Concerns regarding product quality and nutrition are raised due to the effects of high temperatures on frying fats. The aim of this research was to examine the effects of temperature and burdock extract addition in relation to quality parameters for dietary lard and goose fat exposed to heating. In order to monitor quality changes, animal fats and 0.01% additivated fats were heated at different temperatures (110, 130, 150, 170, 190, and 210 °C for 30 min). Thiobarbituric acid-reactive substances test (TBARS), peroxide value (PV), iodine value (IV), acid value (AV), saponification value (SV), total polar compounds (TPoC), total phenolic content (TPC), fatty acid (FA) content, and microscopic examination were established in order to quantify the level of oxidative rancidity. Heating temperature and additivation had a significant (p < 0.001) effect on peroxide value. In all fats, values of thiobarbituric acid-reactive substances significantly (p < 0.001) increased with heating temperature, but values decreased when burdock extract was added in a proportion of 0.01%. Positive correlations were found between AV and PV for lard (r = 0.98; p < 0.001) and goose fat (r = 0.96; p < 0.001). The heating temperature had a significant effect on total MUFAs in both lard and goose fat (mostly in non-additivated fat). Statistical analysis of the data showed that the addition of burdock extract at a concentration of 0.01% significantly (p < 0.01) reduced the installation of oxidation process in alimentary fats heated at different temperatures. Animal fats were well protected from oxidation by burdock extract, which demonstrated its efficacy as an antioxidant; it may be used to monitor the fats oxidation and to estimate their shelf-life stability.
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Affiliation(s)
| | - Thomas Dippong
- Department of Chemistry and Biology, Faculty of Science, Technical University of Cluj-Napoca, 76A Victoriei St., 430122 Baia Mare, Romania;
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Lee J, Oh H, Kim Y, Song D, An J, Chang S, Go Y, Cho H, Lee B, Kim WK, Cho J. Effects of exogenous protease on performance, economic evaluation, nutrient digestibility, fecal score, intestinal morphology, blood profile, carcass trait and meat quality in broilers fed normal diets and diets considered with matrix value. Poult Sci 2023; 102:102565. [PMID: 37015140 PMCID: PMC10166708 DOI: 10.1016/j.psj.2023.102565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 01/29/2023] [Accepted: 02/01/2023] [Indexed: 02/10/2023] Open
Abstract
This study was conducted to estimate the effects of exogenous protease on performance, economic evaluation, nutrient digestibility, fecal score, intestinal morphology, blood profile, carcass traits, and meat quality in broilers fed normal diets and diets considered with matrix value. A total of 90, one-day-old Arbor Acres broiler chickens were randomly allocated to 3 dietary treatments with 6 replicates and each replicate of 5 broiler chickens. Treatments were as follows: 1) Basal diet (positive control, PC), 2) Basal diet formulated with full ProAct 360 matrix at 50 g/MT without addition of ProAct 360 (negative control, NC), 3) NC + 50 g/MT ProAct 360 (PA). Supplementation of exogenous protease to nutrient deficient NC diet by matrix values (PA) tended to increase growth performance and significantly improved intestinal morphology compared with the NC group. The PA group had significantly lower fecal score, and higher ATTD of crude protein and amino acids than those of the NC group. Furthermore, supplementation of exogenous protease to NC diet decreased feed cost, resulting in improved profit margin. However, there was no significant difference on carcass yield and relative organ weight. In conclusion, supplementation of exogenous protease using matrix value could be used as economic additive to improve growth, profit margin, digestibility, and gut health in broiler chickens.
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ZHAO X, XIN K, SUN L, QIN S, LIU W, REN C, TANG D. Effects of increasing dietary sodium selenite and selenium yeast levels on growth performance, meat quality and muscle anti-oxidative capacity of broilers. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.109822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
Affiliation(s)
| | - Keqi XIN
- Gansu Agricultural University, China
| | - Likun SUN
- Gansu Agricultural University, China
| | | | | | | | - Defu TANG
- Gansu Agricultural University, China
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Gu X, Gao CQ. New horizons for selenium in animal nutrition and functional foods. ANIMAL NUTRITION 2022; 11:80-86. [PMID: 36157130 PMCID: PMC9464886 DOI: 10.1016/j.aninu.2022.06.013] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 04/29/2022] [Accepted: 06/29/2022] [Indexed: 12/30/2022]
Abstract
Selenium (Se), one of the indispensable nutrients for both human health and animal growth, participates in various physiological functions, such as antioxidant and immune responses and metabolism. The role of dietary Se, in its organic and inorganic forms, has been well documented in domestic animals. Furthermore, many feeding strategies for different animals have been developed to increase the Se concentration in animal products to address Se deficiency and even as a potential nutritional strategy to treat free radical-associated diseases. Nevertheless, studies on investigating the optimum addition of Se in feed, the long-term consequences of Se usage in food for animal nutrition, the mechanism of metallic Se nanoparticle (SeNP) transformation in vivo, and the nutritional effects of SeNPs on feed workers and the environment are urgently needed. Starting from the absorption and metabolism mechanism of Se, this review discusses the antioxidant role of Se in detail. Based on this characteristic, we further investigated the application of Se in animal health and described some unresolved issues and unanswered questions warranting further investigation. This review is expected to provide a theoretical reference for improving the quality of food animal meat as well as for the development of Se-based biological nutrition enhancement technology.
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Affiliation(s)
- Xin Gu
- Guangdong Provincial Key Laboratory of Animal Nutrition Control/Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, College of Animal Science, South China Agricultural University, Guangdong, China
- College of Animal Sciences, Zhejiang University, Hangzhou, China
| | - Chun-qi Gao
- Guangdong Provincial Key Laboratory of Animal Nutrition Control/Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, College of Animal Science, South China Agricultural University, Guangdong, China
- Corresponding author.
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Trombetti F, Minardi P, Mordenti AL, Badiani A, Ventrella V, Albonetti S. The Evaluation of the Effects of Dietary Vitamin E or Selenium on Lipid Oxidation in Rabbit Hamburgers: Comparing TBARS and Hexanal SPME-GC Analyses. Foods 2022; 11:foods11131911. [PMID: 35804725 PMCID: PMC9265469 DOI: 10.3390/foods11131911] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 06/20/2022] [Accepted: 06/24/2022] [Indexed: 11/16/2022] Open
Abstract
The effects and specificity of dietary supplementation of EconomasETM (EcoE), mainly consisting of organic selenium (0.15 or 0.30 mg/kg feed; Se) or of vitamin E (100 or 200 mg/kg feed; VE), on lipid oxidation were evaluated in rabbit hamburgers during refrigerated storage. Oxidation data obtained by thiobarbituric acid-reactive substances (TBARS) spectrophotometric analysis and solid-phase microextraction (SPME) coupled with gas chromatography (GC) to determine hexanal content were compared. The relationships between oxidation levels, colour and pH and the discriminability of EcoE- or VE-treatment compared with control were also examined. TBARS content decreased in both VE and EcoE groups, while hexanal showed lower values only in the VE100 dietary group. The colour parameters were compatible with acceptable product quality and seemed to parallel the TBARS values up to the second day storage. Both VE and EcoE improved oxidative stability without affecting the sensory properties, but the VE effect appeared to more specifically hamper lipid oxidation, as evidenced by the determination and quantification of hexanal, a specific product of fatty acid peroxidation.
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Affiliation(s)
- Fabiana Trombetti
- Department of Veterinary Medical Sciences, University of Bologna, via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy; (A.L.M.); (A.B.); (V.V.); (S.A.)
- Correspondence:
| | - Paola Minardi
- Department of Agricultural and Food Sciences, University of Bologna, Viale Fanin 42, 40127 Bologna, Italy;
| | - Attilio Luigi Mordenti
- Department of Veterinary Medical Sciences, University of Bologna, via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy; (A.L.M.); (A.B.); (V.V.); (S.A.)
| | - Anna Badiani
- Department of Veterinary Medical Sciences, University of Bologna, via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy; (A.L.M.); (A.B.); (V.V.); (S.A.)
| | - Vittoria Ventrella
- Department of Veterinary Medical Sciences, University of Bologna, via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy; (A.L.M.); (A.B.); (V.V.); (S.A.)
| | - Sabrina Albonetti
- Department of Veterinary Medical Sciences, University of Bologna, via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy; (A.L.M.); (A.B.); (V.V.); (S.A.)
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Białek M, Karpińska M, Czauderna M. Enrichment of lamb rations with carnosic acid
and seleno-compounds affects the content
of selected lipids and tocopherols in the pancreas. JOURNAL OF ANIMAL AND FEED SCIENCES 2022. [DOI: 10.22358/jafs/147089/2022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Effects of Selenium Auricularia cornea Culture Supplementation on Growth Performance, Antioxidant Status, Tissue Selenium Concentration and Meat Quality in Growing-Finishing Pigs. Animals (Basel) 2021; 11:ani11092701. [PMID: 34573667 PMCID: PMC8470304 DOI: 10.3390/ani11092701] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 08/07/2021] [Accepted: 08/16/2021] [Indexed: 12/11/2022] Open
Abstract
Simple Summary Selenium Auricularia cornea culture (SAC) is a dried product via full fermentation, containing organic-Se, Auricularia cornea (AC) mycelium, and various metabolites of AC. The objective of this study was to evaluate whether SAC could effectively improve the health, growth, meat quality, and oxidative stability of meat in growing-finishing pigs. Currently, dietary SAC supplementation positively impacts growth performance and oxidative stability of fresh meat. Abstract Selenium Auricularia cornea culture (SAC) is a new source of organic selenium. Two experiments were conducted to determine the available energy of SAC fed to pigs and to evaluate the effects of dietary SAC supplementation on growth performance, serum biochemical profiles, fecal short chain fatty acids (SCFA), meat quality, tissue selenium concentration, and oxidative stability of fresh meat in growing-finishing pigs. In Experiment (Exp.) 1, 12 barrows with average body weight (BW) of 42.40 ± 5.30 kg were randomly allotted to two groups and fed the basal diet and SAC-supplemented diet, individually. In Exp. 2, 96 growing-finishing pigs (BW: 91.96 ± 7.55 kg) were grouped into four dietary treatments; each treatment contained six replicates with four pigs per replicate. The four treatments fed a control diet and three experimental diets supplemented with 0.6%, 1.2%, and 2.4% SAC, respectively. The trial lasted for 45 days. The results revealed that digestible energy (DE) of SAC was 11.21 MJ/kg. The average daily gain (ADG) was improved in pigs fed 1.2% and 2.4% SAC during day 24 to 45 and the overall period. Dietary 1.2% and 2.4% SAC supplementation had a lower F/G (p < 0.05) than the control diet during different stages. Dietary SAC supplementation increased fecal butyrate contents (p < 0.05), and pigs fed 1.2% and 2.4% SAC diets had a higher MCT1 mRNA expression (p = 0.04) in the colon. Pigs fed 2.4% SAC had higher GSH-Px contents (p < 0.05) in serum, liver, and longissimus dorsi muscle (LDM) than those in the control group. The 2.4% SAC-supplemented group revealed a higher Se content (p < 0.05) in LDM and a lower MDA concentration (p < 0.05) in fresh meat during the simulated retail display on day six. In conclusion, this study suggested that SAC was more effective in improving growth, enhancing the antioxidant status, depositing Se in muscle, and increasing meat oxidative stability of pigs.
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Alencar SAS, Kiefer C, Nascimento KMRS, Viana LH, Corassa A, Rodrigues GP, Silva CM, Cavalheiro LF. Effect of chromium yeast supplementation on lipid profile of swine fat. AN ACAD BRAS CIENC 2021; 93:e20190619. [PMID: 34406282 DOI: 10.1590/0001-3765202120190619] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Accepted: 10/21/2019] [Indexed: 11/22/2022] Open
Abstract
This study was conducted to evaluate the period of chromium yeast supplementation on lipid profile of backfat and Longissimus lumborum muscle of barrows. It was evaluated carcass samples from forty barrows, genetically similar. Pigs diets were supplemented with 0.4 mg kg-1 of chromium yeast in four periods (0, 38, 62 and 94 days before slaughter). The experimental design was completely randomized with four treatments, ten replicates, and each experimental unit consisting of one animal. Lipid profiles of backfat and Longissimus lumborum muscle were analyzed by gas chromatography. The increase in the period of chromium yeast use had a quadratic effect (P<0.05) for stearic and oleic fatty acids, and total saturated, monounsaturated and unsaturated fatty acids in backfat. DH-γ-linolenic and arachidonic fatty acids reduced when the period of chromium yeast use increased. In the meat, there was a quadratic effect (P<0.05) only in the γ-linoleic fatty acid. The use of chromium yeast for different periods influences the lipid profile of the backfat and the Longissimus lumborum muscle, with less effect in the meat.
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Affiliation(s)
- Stephan A S Alencar
- Universidade Federal de Mato Grosso do Sul, Faculdade de Medicina Veterinária e Zootecnia, Av. Senador Filinto Müller, 2443, 79070-900 Campo Grande, MS, Brazil
| | - Charles Kiefer
- Universidade Federal de Mato Grosso do Sul, Faculdade de Medicina Veterinária e Zootecnia, Av. Senador Filinto Müller, 2443, 79070-900 Campo Grande, MS, Brazil
| | - Karina M R S Nascimento
- Universidade Federal de Mato Grosso do Sul, Faculdade de Medicina Veterinária e Zootecnia, Av. Senador Filinto Müller, 2443, 79070-900 Campo Grande, MS, Brazil
| | - Luiz Henrique Viana
- Universidade Federal de Mato Grosso do Sul, Instituto de Química, Av. Senador Filinto Müller, 1555, 79070-900 Campo Grande, MS, Brazil
| | - Anderson Corassa
- Universidade Federal de Mato Grosso, Campus Universitário de Sinop, Av. Alexandre Ferronato, 1200, 78550-000 Sinop, MT, Brazil
| | - Gabriela P Rodrigues
- Universidade Federal de Mato Grosso do Sul, Faculdade de Medicina Veterinária e Zootecnia, Av. Senador Filinto Müller, 2443, 79070-900 Campo Grande, MS, Brazil
| | - Camilla M Silva
- Universidade Federal de Mato Grosso do Sul, Faculdade de Medicina Veterinária e Zootecnia, Av. Senador Filinto Müller, 2443, 79070-900 Campo Grande, MS, Brazil
| | - Leandro F Cavalheiro
- Universidade Federal de Mato Grosso do Sul, Instituto de Química, Av. Senador Filinto Müller, 1555, 79070-900 Campo Grande, MS, Brazil
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Rey AI, de-Cara A, Rebolé A, Arija I. Short-Term Spirulina ( Spirulina platensis) Supplementation and Laying Hen Strain Effects on Eggs' Lipid Profile and Stability. Animals (Basel) 2021; 11:ani11071944. [PMID: 34209879 PMCID: PMC8300131 DOI: 10.3390/ani11071944] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 06/21/2021] [Accepted: 06/25/2021] [Indexed: 12/25/2022] Open
Abstract
Simple Summary Spirulina is an alga rich in micronutrients of interest for improving the nutritional value and quality of the products. This study evaluates the transfer of some of these micronutrients (vitamins and fatty acids) in egg yolk when short periods of supplementation are used in hens of two different strains, and its consequent effects on some quality parameters. Short-term spirulina supplementation markedly modified vitamin content and color in yolk. Hen strain mainly affected the fatty acid profile, and a different response to retinol content and fatty acid proportions (mainly monounsaturated and desaturase activity) according to spirulina supplementation and breed of hens was observed. Abstract The aim of the study was to investigate the effect of short-term dietary spirulina supplementation (1% and 3%) and the strain of laying hens (White Leghorn: WL and Rhode Island Red: RIR) on color, nutritional value, and stability of yolk. Egg weight was not affected by any of the studied effects. Yolks from 3%-spirulina supplemented hens had higher retinol and lower α-tocopherol content (p = 0.0001) when compared to control. The supplementation with 1%-spirulina markedly decreased luminosity and increased redness (p = 0.0001) and yellowness (p = 0.0103). Short-term spirulina supplementation slightly modified the fatty acid composition of yolk. The C16-desaturase index increased with the algae, whereas other egg quality indices (hypocholesterolemic, thrombombogenic, n-6/n-3) were not modified. Hen strain mainly affected to the lipid profile. The RIR hens accumulated greater yolk retinol with supplementation doses of 3% (p < 0.05), while the WL hardly suffered changes in the accumulation. Also, yolks from RIR hens had lower C16:0 (p = 0.0001), C18:0 (p = 0.0001), saturated (SAT) (p = 0.0001), and thrombogenic index (p = 0.0001), C20:3n-6 (p = 0.0001), n-6/n-3 ratio (p = 0.003), Δ-6+5-desaturase (p = 0.0005), total elongase indices (p = 0.0001) when compared to WL. Moreover, RIR had higher monounsaturated (MUFA), Δ-9-desaturase and hypocholesterolemic indices (p < 0.05) than WL. A different response to spirulina supplementation was observed for C18:1n-9, MUFA, Δ-9-desaturase and thiesterase indices (p < 0.05) according to hen strain. Yolks from RIR had higher MUFA and Δ-9-desaturase indices than WL at 1%-spirulina supplementation, whereas these parameters were less affected in RIR supplemented with 3%. SAT and Δ-9-desaturase were significantly correlated (r = −0.38 and 0.47, respectively) with retinol content according to a linear adjustment (p < 0.05). Lipid oxidation of yolk was slightly modified by the dietary treatment or hen strain. It was detected a relationship between TBARS and α-tocopherol, C22:5n-3 or C22:6n-3 (p < 0.05). L* and a* were also inversely or positively related with yolk retinol content according to a linear response (p < 0.05). The administration of 1% of spirulina in diets of red hens would be an interesting alternative to get healthier eggs from the nutritional point of view, obtaining an adequate color and without modifications in other yolk quality traits.
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Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies. Foods 2021; 10:foods10040872. [PMID: 33923499 PMCID: PMC8073878 DOI: 10.3390/foods10040872] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 04/12/2021] [Accepted: 04/13/2021] [Indexed: 12/20/2022] Open
Abstract
Consumption of red meat contributes to the intake of many essential nutrients in the human diet including protein, essential fatty acids, and several vitamins and trace minerals, with high iron content, particularly in meats with high myoglobin content. Demand for red meat continues to increase worldwide, particularly in developing countries where food nutrient density is a concern. Dietary and genetic manipulation of livestock can influence the nutritional value of meat products, providing opportunities to enhance the nutritional value of meat. Studies have demonstrated that changes in livestock nutrition and breeding strategies can alter the nutritional value of red meat. Traditional breeding strategies, such as genetic selection, have influenced multiple carcass and meat quality attributes relevant to the nutritional value of meat including muscle and fat deposition. However, limited studies have combined both genetic and nutritional approaches. Future studies aiming to manipulate the composition of fresh meat should aim to balance potential impacts on product quality and consumer perception. Furthermore, the rapidly emerging fields of phenomics, nutrigenomics, and integrative approaches, such as livestock precision farming and systems biology, may help better understand the opportunities to improve the nutritional value of meat under both experimental and commercial conditions.
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Rey AI, De Cara A, Segura JF, Martí P, Hechavarría T, Calvo L. Dietary oleuropein extract supplementation and its combination with α-tocopheryl acetate and selenium modifies the free fatty acid profile of pork and improves its stability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2337-2344. [PMID: 33006761 DOI: 10.1002/jsfa.10855] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 08/27/2020] [Accepted: 10/02/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Olive-derived antioxidants have been shown to affect the oxidative status of meat and have also been associated with greater consumption of glucose, which might affect glycogen stores and muscle characteristics. This study evaluated the effect of oleuropein extract supplementation (OLE) versus vitamin E + Se (VE), and their combination (VEOLE), in pig diets, on pH, drip loss, the proportion of free fatty acids, and meat stability, and their prediction by blood oxidative status markers. RESULTS The drip loss of muscle was lower in antioxidant-supplemented groups when compared with controls. α-Tocopherol concentration and total fatty acids profile were not affected by dietary oleuropein supplementation. However, OLE and VEOLE had lower free n-3 polyunsaturated fatty acid (PUFA) levels when compared with VE and tended to have higher free monounsaturated fatty acid (MUFA) levels. Furthermore, the VEOLE group had lower free n-6 PUFA levels when compared with controls or VE, whereas the OLE group had intermediated values. Muscle samples from pigs subjected to the antioxidant-mixed supplementation (VEOLE) had lower malondialdehyde concentration when compared with the others. The VE and OLE groups showed intermediate malondialdehyde values. Chilled meat stability was highly correlated with antioxidant status in vivo. CONCLUSION The administration of 96 mg oleuropein kg-1 feed produced similar meat quality characteristics as the use of 100 mg kg-1 α-tocopheryl acetate +0.26 mg kg-1 sodium selenite and it would be an interesting alternative in Mediterranean countries. The VEOLE group was the most effective for reducing lipid oxidation and for the production of polyunsaturated free fatty acids in meat, which would result in lower rancidity formation and better aroma development in products. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Ana I Rey
- Dpto. Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, Madrid, Spain
| | - Almudena De Cara
- Dpto. Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, Madrid, Spain
| | - José Francisco Segura
- Dpto. Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, Madrid, Spain
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Huang SC, Cao QQ, Cao YB, Yang YR, Xu TT, Yue K, Liu F, Tong ZX, Wang XB. Morinda officinalis polysaccharides improve meat quality by reducing oxidative damage in chickens suffering from tibial dyschondroplasia. Food Chem 2020; 344:128688. [PMID: 33246686 DOI: 10.1016/j.foodchem.2020.128688] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 11/17/2020] [Accepted: 11/17/2020] [Indexed: 12/17/2022]
Abstract
Tibial dyschondroplasia (TD) is the common leg disease in commercial broilers. However, the effects of TD on meat quality and the protective of Morinda officinalis polysaccharide (MOP) are largely unknown. Three hundred broiler chicks (one-day-old) were equally allocated into control (CON), TD and MOP-treated groups for 15 days. The results indicated that TD influenced morphology and meat quality-related parameters of the breast muscle, and changed the activity and mRNA expression of antioxidant enzymes in plasma and breast muscles. Moreover, metabolomics profiling of breast muscle revealed that the main altered metabolites 4-guanidinobutyric acid and chenodeoxycholic acid, which are related to meat quality and oxidative stress. Additionally, 500 mg/L MOP effectively restored the content of meat metabolites and oxidative damage. These findings suggest that oxidative damage caused by TD may affect meat quality in broilers by changing the content of breast muscle metabolites and that MOP supplementation has a restorative effect.
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Affiliation(s)
- Shu-Cheng Huang
- College of Veterinary Medicine, Henan Agricultural University, Zhengzhou 450002, PR China.
| | - Qin-Qin Cao
- College of Veterinary Medicine, Henan Agricultural University, Zhengzhou 450002, PR China
| | - Ya-Bing Cao
- College of Forestry, Henan Agricultural University, Zhengzhou 450002, PR China
| | - Yu-Rong Yang
- College of Veterinary Medicine, Henan Agricultural University, Zhengzhou 450002, PR China
| | - Ting-Ting Xu
- College of Veterinary Medicine, Henan Agricultural University, Zhengzhou 450002, PR China
| | - Ke Yue
- College of Veterinary Medicine, Henan Agricultural University, Zhengzhou 450002, PR China
| | - Fang Liu
- College of Veterinary Medicine, Henan Agricultural University, Zhengzhou 450002, PR China
| | - Zong-Xi Tong
- College of Veterinary Medicine, Henan Agricultural University, Zhengzhou 450002, PR China
| | - Xue-Bing Wang
- College of Veterinary Medicine, Henan Agricultural University, Zhengzhou 450002, PR China.
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14
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Hou L, Qiu H, Sun P, Zhu L, Chen F, Qin S. Selenium-enriched Saccharomyces cerevisiae improves the meat quality of broiler chickens via activation of the glutathione and thioredoxin systems. Poult Sci 2020; 99:6045-6054. [PMID: 33142523 PMCID: PMC7647820 DOI: 10.1016/j.psj.2020.07.043] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 07/08/2020] [Accepted: 07/19/2020] [Indexed: 12/31/2022] Open
Abstract
The aim of this study was to investigate the effects of selenium (Se)-enriched Saccharomyces cerevisiae (SSC) on meat quality and to elucidate the underlying mechanisms in broilers. A total of 200 one-day-old Arbor Acres broiler chickens were randomly allocated to one of four treatments with 5 replications of 10 chickens each. Group 1 served as a control and was fed a basal diet without Se supplementation, while groups 2, 3, and 4 were fed the basal diet supplemented with S. cerevisiae (SC), sodium selenite (SS), and SSC, respectively. Breast muscle samples were collected to evaluate meat quality, selenium concentration, oxidative stability, and the mRNA levels of antioxidant enzyme genes on day 42. As compared with groups 1 and 2, SS and SSC supplementation increased Se concentration, glutathione peroxidase (GPx) and thioredoxin reductase (TR) activities, total antioxidant capacity, and the mRNA levels of GPx-1, GPx-4, TR-1, and TR-3 (P < 0.05) and decreased drip loss and malondialdehyde (MDA) content (P < 0.05). As compared with group 3, SSC supplementation increased pH, lightness, yellowness, Se concentration, GPx and superoxide dismutase activities, and the mRNA levels of GPx-1 and GPx-4 (P < 0.05) but decreased drip loss and MDA content (P < 0.05). Thus, SSC improved meat quality and oxidative stability by activating the glutathione and thioredoxin systems, which should be attributed to the combined roles of Se and SC.
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Affiliation(s)
- Lele Hou
- Institute of Nutrition Metabolic Disease and Poisoning Disease in Animals, Qingdao Agricultural University, Qingdao 266109, China
| | - Huiling Qiu
- Institute of Nutrition Metabolic Disease in Animals, Haidu College, Qingdao Agricultural University, Laiyang 265200, China
| | - Peng Sun
- Institute of Nutrition Metabolic Disease in Animals, Shandong Vocational Animal Science and Veterinary College, Weifang 261061, China
| | - Lianqin Zhu
- Institute of Nutrition Metabolic Disease and Poisoning Disease in Animals, Qingdao Agricultural University, Qingdao 266109, China
| | - Fu Chen
- Institute of Nutrition Metabolic Disease and Poisoning Disease in Animals, Qingdao Agricultural University, Qingdao 266109, China.
| | - Shunyi Qin
- Key Laboratory of Agricultural Animal Breeding and Healthy Breeding of Tianjin, College of Animal Science and Veterinary Medicine, Tianjin Agricultural University, Tianjin 300384, China.
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15
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Zhang K, Zhao Q, Zhan T, Han Y, Tang C, Zhang J. Effect of Different Selenium Sources on Growth Performance, Tissue Selenium Content, Meat Quality, and Selenoprotein Gene Expression in Finishing Pigs. Biol Trace Elem Res 2020; 196:463-471. [PMID: 31664683 DOI: 10.1007/s12011-019-01949-3] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Accepted: 10/22/2019] [Indexed: 12/19/2022]
Abstract
Se-methylselenocysteine (MeSeCys) is a natural organic selenium (Se) supplement. However, its effects on animal nutrition are poorly understood. This study compared the effects of sodium selenite (SeNa), MeSeCys, and selenomethionine (SeMet) on immune function, tissue Se concentration, meat quality, and selenoprotein gene expression in pigs. A total of 72 finishing pigs were divided into four groups, which received a basal diet (BD, 0.1 mg Se/kg) without Se supplementation or one supplemented with SeNa, MeSeCys, or SeMet at a concentration of 0.25 mg Se/kg. Organic Se supplementation significantly increased the immune globulin A (IgA), IgG, and IgM serum levels compared with BD and SeNa groups (P < 0.05). There were no statistically significant differences in growth performance among the four groups. SeMet was more efficient in increasing Se concentrations in the heart, muscle, and liver than MeSeCys and SeNa (P < 0.05), while no statistically significant differences were observed between MeSeCys and SeNa. Se supplementation significantly decreased the pressing muscle loss compared with the BD group (P < 0.05). Meat color and pH were not significantly affected. Se supplement effects on liver selenoprotein gene mRNA level enhancement were ranked as follows: MeSeCys > SeMet > SeNa (P < 0.05). In muscle tissues, only the SELENOW mRNA level was significantly increased by the MeSeCys and SeMet treatment, compared with the SeNa group. In conclusion, SeMet was more efficient in increasing Se concentrations than MeSeCys and SeNa in pigs, while MeSeCys was more efficient in enhancing selenoprotein gene expression than SeMet and SeNa.
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Affiliation(s)
- Kai Zhang
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, China
- Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No.2, Yuanmingyuan West Road, Haidian District, Beijing, 100193, People's Republic of China
| | - Qingyu Zhao
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, China
- Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No.2, Yuanmingyuan West Road, Haidian District, Beijing, 100193, People's Republic of China
| | - Tengfei Zhan
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, China
- Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No.2, Yuanmingyuan West Road, Haidian District, Beijing, 100193, People's Republic of China
| | - Yunsheng Han
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, China
- Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No.2, Yuanmingyuan West Road, Haidian District, Beijing, 100193, People's Republic of China
| | - Chaohua Tang
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
- Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No.2, Yuanmingyuan West Road, Haidian District, Beijing, 100193, People's Republic of China.
| | - Junmin Zhang
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
- Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No.2, Yuanmingyuan West Road, Haidian District, Beijing, 100193, People's Republic of China.
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16
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Wang QD, Zhang KY, Zhang Y, Bai SP, Ding XM, Wang JP, Peng HW, Tian G, Xuan Y, Su ZW, Zeng QF. Effects of dietary protein levels and protease supplementation on growth performance, carcass traits, meat quality, and standardized ileal digestibility of amino acid in Pekin ducks fed a complex diet. Poult Sci 2020; 99:3557-3566. [PMID: 32616252 PMCID: PMC7597853 DOI: 10.1016/j.psj.2020.03.047] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 01/08/2020] [Accepted: 03/28/2020] [Indexed: 11/25/2022] Open
Abstract
This study aimed to investigate to the effects of dietary CP levels and protease supplementation on growth performance, carcass traits, meat quality, nutrients utilization, and standardized ileal digestibility of amino acid in Pekin ducks fed a complex diet. A total of 960 14-day-old male ducks were weighed and randomly allotted to a 2 × 5 factorial arrangement of 10 treatments with 6 replicate pens per treatment and 16 ducks per pen fed to 49 D of age. Experimental factors included five dietary CP levels ranging from 13.5 to 17.5% and with or without protease (200 mg/kg) supplementation. Between day 28 to 34, the digestible and metabolizable trials were performed. Significant CP × protease interactions (P < 0.05) on breast meat yield, DM, energy and nitrogen utilization, as well as standardized ileal digestibility values of 7 amino acids were observed. Regardless of protease supplementation, ducks fed 13.5, 14.5, and 15.5% CP had a poorer (P < 0.05) growth performance and breast meat yield than ducks fed with 16.5 and 17.5% CP. Ducks fed 13.5% CP had a positive effect (P < 0.05) on meat quality, dietary DM, energy and nitrogen utilization as well as standardized ileal digestibility of amino acids. Protease supplementation increased (P < 0.05) DM and phosphorus retention and decreased (P < 0.05) shear force of breast meat, regardless of CP level; when CP = 14.5%, protease significantly increased (P < 0.05) breast muscle yield. The optimal CP requirement without or with protease supplementation for BWG and FI were 17.02 or 16.53% and 16.64 or 16.75%, respectively, based on linear broken-line regression.
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Affiliation(s)
- Q D Wang
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan, China; Key Laboratory for Animal Disease-Resistance Nutrition of, Ministry of Education, Ministry of Agriculture and Rural Affaires, Sichuan Province 611130, China
| | - K Y Zhang
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan, China; Key Laboratory for Animal Disease-Resistance Nutrition of, Ministry of Education, Ministry of Agriculture and Rural Affaires, Sichuan Province 611130, China
| | - Y Zhang
- Habio Bio-tech Co. Ltd., Mianyang, China, 610000
| | - S P Bai
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan, China; Key Laboratory for Animal Disease-Resistance Nutrition of, Ministry of Education, Ministry of Agriculture and Rural Affaires, Sichuan Province 611130, China
| | - X M Ding
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan, China; Key Laboratory for Animal Disease-Resistance Nutrition of, Ministry of Education, Ministry of Agriculture and Rural Affaires, Sichuan Province 611130, China
| | - J P Wang
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan, China; Key Laboratory for Animal Disease-Resistance Nutrition of, Ministry of Education, Ministry of Agriculture and Rural Affaires, Sichuan Province 611130, China
| | - H W Peng
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan, China; Key Laboratory for Animal Disease-Resistance Nutrition of, Ministry of Education, Ministry of Agriculture and Rural Affaires, Sichuan Province 611130, China
| | - G Tian
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan, China; Key Laboratory for Animal Disease-Resistance Nutrition of, Ministry of Education, Ministry of Agriculture and Rural Affaires, Sichuan Province 611130, China
| | - Y Xuan
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan, China; Key Laboratory for Animal Disease-Resistance Nutrition of, Ministry of Education, Ministry of Agriculture and Rural Affaires, Sichuan Province 611130, China
| | - Z W Su
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan, China; Key Laboratory for Animal Disease-Resistance Nutrition of, Ministry of Education, Ministry of Agriculture and Rural Affaires, Sichuan Province 611130, China
| | - Q F Zeng
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan, China; Key Laboratory for Animal Disease-Resistance Nutrition of, Ministry of Education, Ministry of Agriculture and Rural Affaires, Sichuan Province 611130, China.
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17
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Chen J, Tian M, Guan W, Wen T, Yang F, Chen F, Zhang S, Song J, Ren C, Zhang Y, Song H. Increasing selenium supplementation to a moderately-reduced energy and protein diet improves antioxidant status and meat quality without affecting growth performance in finishing pigs. J Trace Elem Med Biol 2019; 56:38-45. [PMID: 31442952 DOI: 10.1016/j.jtemb.2019.07.004] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/16/2019] [Revised: 06/01/2019] [Accepted: 07/10/2019] [Indexed: 01/14/2023]
Abstract
BACKGROUND Along with economic development and living standards' improvement, more and more attention has been converted from satisfying meat quantity to pursuing meat quality. RESEARCH PURPOSE This study was conducted to evaluate the effects of increasing selenium (Se) supplementation to a moderately-reduced energy and protein diet (MREP) on growth performance, antioxidant status, meat quality in finishing pigs. BASIC PROCEDURES A total of 144 "Duroc × Landrace × Yorkshire" pigs with the average body weight of 75 ± 1 kg were randomly allotted to 3 dietary treatments with six replicates per treatment and eight pigs per replicate. The 3 experimental diets were as follows: (1) Normal energy and protein (NEP) +0.2 mg/kg Se diet (14.02 MJ/kg DE, 14% CP and 0.2 mg/kg Se as selenite sodium), (2) MREP +0.2 mg/kg Se diet (13.60 MJ/kg DE, 13% CP and 0.2 mg/kg Se as selenite sodium), and (3) MREP +0.5 mg/kg Se diet (13.60 MJ/kg DE, 13% CP, 0.2 mg/kg Se as selenite sodium, and 0.3 mg/kg Se as Se-enriched yeast). The study lasted for 45 days. MAIN FINDINGS The results show that there were no differences for growth performance, antioxidant status and meat quality of finishing pigs between NEP +0.2 mg/kg Se group and MREP +0.2 mg/kg Se group (P>0.05). However, compared to pigs from MREP +0.2 mg/kg Se group, pigs from MREP +0.5 mg/kg Se group had greater Se concentration, GSH-Px activity and GSH concentration, but lower MDA concentration in serum (P<0.05). Also, pigs from MREP +0.5 mg/kg Se group had greater Se concentration, T-AOC, and SOD activity, but lower MDA concentration in loin compared with pigs from MREP +0.2 mg/kg Se group (P<0.05). As for meat quality, pigs from MREP +0.5 mg/kg Se group had greater a* value (relative redness) at 45 min and 24 h in loin compared with pigs from MREP +0.2 mg/kg Se group (P<0.05). Compared to pigs from MREP +0.2 mg/kg Se group, pigs from MREP +0.5 mg/kg Se group had lower MDA concentration of fresh pork during a simulated retail display at 0, 1, 2, 4, 6 and 7 day (P<0.05). PRINCIPAL CONCLUSIONS In conclusion, increasing selenium supplementation to a moderately-reduced energy and protein diet improved antioxidant status and meat quality without affecting growth performance in finishing pigs. (New Aspects) The present study provided a nutritional strategy for reducing feed costs and improving pork quality without influencing growth performance in finishing pigs.
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Affiliation(s)
- Jun Chen
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, College of Animal Science, South China Agricultural University, Guangzhou, 510642, China.
| | - Min Tian
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, College of Animal Science, South China Agricultural University, Guangzhou, 510642, China.
| | - Wutai Guan
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, College of Animal Science, South China Agricultural University, Guangzhou, 510642, China; College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou, 510642, China.
| | - Ting Wen
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, College of Animal Science, South China Agricultural University, Guangzhou, 510642, China.
| | - Fei Yang
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, College of Animal Science, South China Agricultural University, Guangzhou, 510642, China.
| | - Fang Chen
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, College of Animal Science, South China Agricultural University, Guangzhou, 510642, China.
| | - Shihai Zhang
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, College of Animal Science, South China Agricultural University, Guangzhou, 510642, China.
| | - Junjie Song
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, College of Animal Science, South China Agricultural University, Guangzhou, 510642, China.
| | - Chunxiao Ren
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, College of Animal Science, South China Agricultural University, Guangzhou, 510642, China.
| | - Yinzi Zhang
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, College of Animal Science, South China Agricultural University, Guangzhou, 510642, China.
| | - Hanqing Song
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, College of Animal Science, South China Agricultural University, Guangzhou, 510642, China.
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18
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Chen G, Su Y, Cai Y, He L, Yang G. Comparative transcriptomic analysis reveals beneficial effect of dietary mulberry leaves on the muscle quality of finishing pigs. Vet Med Sci 2019; 5:526-535. [PMID: 31486291 PMCID: PMC6868455 DOI: 10.1002/vms3.187] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023] Open
Abstract
Background The aim of this study was to investigate the effect of dietary mulberry leaves on the transcriptome profiles of finishing pigs. RNA‐Seq was used to identify differentially expressed genes (DEGs) in the longissimus dorsi of 56 pigs fed either a traditional diet or diets supplemented with 3%, 6% or 9% mulberry leaf powder, and both gene ontology (GO) function and Kyoto encyclopedia of genes and genomes (KEGG) pathway enrichment analyses were performed. Furthermore, protein–protein interaction (PPI) network and the subnet module analysis were used to identify genes with beneficial potential, and quantitative real‐time polymerase chain reaction (qRT‐PCR) was used to validate the expression patterns revealed by RNA‐Seq. Results Pigs fed with the 6% mulberry diet exhibited greater average daily gain, lower water loss and lower shear force than the control group and yielded 531 DEGs, including 271 and 260 upregulated and downregulated genes, respectively. Function analysis revealed that the DEGs were significantly enriched in functions related to muscle growth and development. Furthermore, several genes (i.e. ACOT4, ECHS1, HACD1, NPR1, ADCY2, MGLL and IRS1) were enriched in a KEGG pathway that was associated with fatty acid metabolism, and in the PPI subnet module, four of eight node genes, namely TNNC1, MYL3, TCAP and TNNT1, were associated with muscle formation and development. The upregulation of these genes, including TNNC1, TNNT1 and MYL3, was confirmed by qRT‐PCR. Conclusions Dietary mulberry leaves (6%) may improve the muscle quality of pigs by modulating the expression of several key genes, such as TNNC1, MYL3 and TNNT1. The study was aimed to explain the effect of the inclusion of mulberry in the diet of pigs on transcriptome profiling. The inclusion of mulberry in the diet might be helpful in muscle formation and development of pigs by modulating the expression levels of three genes including TNNC1, MYL3 and TNNT1![]()
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Affiliation(s)
- Guoshun Chen
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Yingyu Su
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Yu Cai
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Lianghong He
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Gang Yang
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
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19
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Liu B, Jiang J, Lin G, Yu D, Xiong YL. Upregulation of antioxidant enzymes by organic mineral co-factors to improve oxidative stability and quality attributes of muscle from laying hens. Food Res Int 2019; 125:108575. [PMID: 31554086 DOI: 10.1016/j.foodres.2019.108575] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2019] [Revised: 07/17/2019] [Accepted: 07/21/2019] [Indexed: 12/27/2022]
Abstract
This study investigated the impact of organic trace minerals (OTM: Fe, Cu, Mn, and Zn proteinates premix) and Se-yeast (0.25 mg/kg) as a feed supplement versus inorganic forms of the same minerals (sulfated) on the enzymatic (GPX, CAT, SOD), oxidative, and physicochemical properties of fresh breast muscle from 68-week old hens during storage (4 °C) for 0, 2, 4 and 6 days. OTM with Se-yeast was more effective than sulfated minerals or selenite for enriching meat with Zn, Se and vitamin E (P < .05). At only one-third of the full inorganic mineral supplementation level, OTM with Se-yeast still induced higher GPX activity and greater inhibition of lipid (58% less TBARS) and protein (24% less sulfhydryl loss) oxidation. The organic mineral treatments significantly decreased drip loss and improved color stability of meat when compared with inorganic mineral supplements. Enhanced muscle cellular antioxidant enzymatic activity by the mineral co-factors was plausibly implicated in the protection.
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Affiliation(s)
- Bing Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jiang Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Gang Lin
- Institute of Quality Standards and Testing Technology for Agricultural Products, Chinese Academy of Agricultural Sciences, Beijing 10081, China
| | - Dongyou Yu
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Youling L Xiong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States.
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20
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Son AR, Jeong JY, Park KR, Kim M, Lee SD, Yoo JH, Do YJ, Reddy KE, Lee HJ. Effects of graded concentrations of supplemental selenium on selenium concentrations in tissues and prediction equations for estimating dietary selenium intake in pigs. PeerJ 2018; 6:e5791. [PMID: 30364538 PMCID: PMC6197040 DOI: 10.7717/peerj.5791] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2018] [Accepted: 09/19/2018] [Indexed: 11/20/2022] Open
Abstract
The experiment was conducted to determine the effects of graded dietary selenium (Se) on organ weight and Se concentrations in tissues and to develop equations for estimating dietary Se intake in pigs. Sixteen barrows (initial body weight = 30.0 ± 2.6) were allotted to four dietary treatments including graded Se supplementations with 0, 1, 5, and 50 mg/kg of diet. The experimental diets fed to the pigs for 30 d, and then the pigs were euthanized, and the organs, muscle, and urine samples were collected. The hair and blood samples of pigs were collected on d 15 and 30. Equations were developed for predicting daily Se intake using the Se concentration in plasma, hair, liver, kidneys, muscle, or urine. For graded dietary Se concentrations, linear and quadratic effects on the final body weight, weight and relative weight of liver and kidneys were not observed. The Se concentration in plasma, hair, liver, kidneys, muscle, and urine were linearly and quadratically increased as dietary Se concentration increased (P < 0.001). The dietary Se concentration was positively correlated with the Se concentrations in the plasma, organs, muscle, and urine (r > 0.81, P < 0.001). The equations for estimating dietary Se intake using the Se concentration in the plasma, hair, or organ as an independent variable were significant (P < 0.05). In conclusion, the dietary Se concentration was well reflected in the Se concentration in the plasma, hair, liver, kidneys, and urine. The Se concentration in the plasma, hair, liver, and kidneys can be used as an independent variable for estimating the Se intake.
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Affiliation(s)
- Ah Reum Son
- Department of Animal Science and Technology, Konkuk University, Seoul, Republic of Korea
| | - Jin-young Jeong
- Animal Nutritional Physiology Team, National Institute of Animal Science, Rural Development Administration, Wanju-gun, Republic of Korea
| | - Kyu Ree Park
- Department of Animal Science and Technology, Konkuk University, Seoul, Republic of Korea
| | - Minseok Kim
- Animal Nutritional Physiology Team, National Institute of Animal Science, Rural Development Administration, Wanju-gun, Republic of Korea
- Current affiliation: Department of Animal Science, College of Agriculture and Life Sciences, Chonnam National University, Gwangju, Republic of Korea
| | - Sung Dae Lee
- Animal Nutritional Physiology Team, National Institute of Animal Science, Rural Development Administration, Wanju-gun, Republic of Korea
| | - Ji-Hyock Yoo
- Department of Agro-food Safety, National Institute of Agricultural Science, Rural Development Administration, Wanju-gun, Republic of Korea
| | - Yoon-Jung Do
- Division of Animal Diseases & Health, National Institute of Animal Science, Rural Development Administration, Wanju-gun, Republic of Korea
| | - Kondreddy Eswar Reddy
- Animal Nutritional Physiology Team, National Institute of Animal Science, Rural Development Administration, Wanju-gun, Republic of Korea
| | - Hyun-Jeong Lee
- Animal Nutritional Physiology Team, National Institute of Animal Science, Rural Development Administration, Wanju-gun, Republic of Korea
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21
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Feed Additives Produced on the Basis of Organic Forms of Micronutrients as a Means of Biofortification of Food of Animal Origin. J CHEM-NY 2018. [DOI: 10.1155/2018/8084127] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
In recent years, there has been a steadily growing demand for animal protein. Consumer awareness is also growing every year, which is why breeders are obliged to provide animals with the best possible environmental conditions that will determine the productivity of animals and the quality of raw materials obtained from them. Today's consumer is looking for not only the highest quality food but also the one that will characterize health-promoting properties. Therefore, food is sought, which will be characterized by a favorable profile of fatty acids and a high content of biologically active ingredients, such as vitamins or minerals. One of the most effective methods of enriching food with these ingredients is their supplementation in feed. However, it should be remembered that the form in which such a component will be delivered is very important. High hopes are associated with the possibility of using organic forms of macro- and micronutrients, which are sometimes better absorbed than inorganic salts. The aim of the work was to collect and systematize knowledge related to the possibility of enriching food of animal origin with micronutrients using additional feed containing these ingredients in organic form.
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