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Deng L, Hao S, Zou W, Wei P, Sun W, Wu H, Lu W, He Y. Effects of Supplementing Growing-Finishing Crossbred Pigs with Glycerin, Vitamin C and Niacinamide on Carcass Characteristics and Meat Quality. Animals (Basel) 2023; 13:3635. [PMID: 38066986 PMCID: PMC10705760 DOI: 10.3390/ani13233635] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 11/11/2023] [Accepted: 11/14/2023] [Indexed: 03/05/2024] Open
Abstract
The objective of this study was to determine the influence of supplementing the diet of growing-finishing pigs with glycerin and/or a mixture of vitamin C and niacinamide on carcass traits and pork quality. Eighty-four weaned piglets with an initial average body weight of 20.35 ± 2.14 kg were assigned, at random, to four groups for a 103-day feeding experiment: control; glycerin-supplemented group; vitamin C and niacinamide-supplemented group; and glycerin, vitamin C and niacinamide-supplemented group. At the end of the experiment, three pigs/group were randomly selected and slaughtered, and samples were collected for analysis. The results indicated that supplementing crossbred pigs with glycerin, vitamin C and niacinamide simultaneously increased the redness (a*) value (p < 0.05), glycerol content (p < 0.01) and myristoleic acid content (p < 0.01) in the longissimus dorsi and tended to increase the level of flavor amino acids, linoleic acid, linolenic acid and erucic acid, as well as the percentage and density of type I myofibers in the longissimus dorsi and the semimembranosus muscle. Glycerin had an influence (p < 0.01) on the erucic acid content in the longissimus dorsi and the semimembranosus muscle, and vitamin C and niacinamide had an interaction effect (p < 0.05) on the redness (a*) value of the longissimus dorsi. Glycerin, vitamin C and niacinamide supplementation in the diet of crossbred pigs improved the color, flavor and nutritional value of pork, which contributed to an increased intent to purchase this product.
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Affiliation(s)
- Linglan Deng
- Jiangxi Province Key Laboratory of Animal Nutrition, Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang 330045, China; (L.D.); (S.H.); (W.Z.); (P.W.); (W.S.); (W.L.)
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shaobin Hao
- Jiangxi Province Key Laboratory of Animal Nutrition, Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang 330045, China; (L.D.); (S.H.); (W.Z.); (P.W.); (W.S.); (W.L.)
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Wanjie Zou
- Jiangxi Province Key Laboratory of Animal Nutrition, Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang 330045, China; (L.D.); (S.H.); (W.Z.); (P.W.); (W.S.); (W.L.)
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Panting Wei
- Jiangxi Province Key Laboratory of Animal Nutrition, Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang 330045, China; (L.D.); (S.H.); (W.Z.); (P.W.); (W.S.); (W.L.)
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Wenchen Sun
- Jiangxi Province Key Laboratory of Animal Nutrition, Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang 330045, China; (L.D.); (S.H.); (W.Z.); (P.W.); (W.S.); (W.L.)
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Huadong Wu
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Wei Lu
- Jiangxi Province Key Laboratory of Animal Nutrition, Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang 330045, China; (L.D.); (S.H.); (W.Z.); (P.W.); (W.S.); (W.L.)
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yuyong He
- Jiangxi Province Key Laboratory of Animal Nutrition, Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang 330045, China; (L.D.); (S.H.); (W.Z.); (P.W.); (W.S.); (W.L.)
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
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Łepecka A, Szymański P, Okoń A, Łaszkiewicz B, Onacik-Gür S, Zielińska D, Dolatowski ZJ. The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins. Foods 2023; 12:3975. [PMID: 37959092 PMCID: PMC10650204 DOI: 10.3390/foods12213975] [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: 09/29/2023] [Revised: 10/18/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
Wild boar meat is difficult to process, mainly due to its hardness and stringiness. Three types of raw-ripened wild boar loins were produced (C-control treatment, R1 and R2-treatments with the addition of apple vinegar in various production variants). The research aimed to develop a new innovative technology for the production of wild boar loin using apple vinegar for marinating and to determine the impact of apple vinegar on the microbiological and sensory quality, and physico-chemical parameters of the product. As part of the research, a technology for the production of ripened wild boar products was developed and the composition of fatty acids, cholesterol content, pH value, oxidation-reduction potential, thiobarbituric acid reactive substances (TBARS) index, color, microbiological, sensory, and statistical analysis were determined. It was found that the loins were characterized by a high content of saturated, monounsaturated, and polyunsaturated fatty acids (20.18-43.37%), a low content of trans fatty acids (0.30-0.57%), and a high cholesterol content (75.13-85.28 mg/100 g of the product). Samples with apple vinegar (R1 and R2) were characterized by a lower pH value (5.10-5.70; p < 0.05), a comparable oxidation-reduction potential (409.75-498.57 mV), and a low TBARS index (0.461-1.294 mg malondialdehyde/kg of product). Their color was lighter (L* 38.25-40.65). All the tested loins were characterized by appropriate microbiological quality guaranteeing the storage durability of the product. R1 and R2 treatments were characterized by the greatest juiciness. The highest overall quality was achieved by R1 loins (7.36-7.76 c.u.). The apple vinegar used to marinate the loins had a positive effect on their microbiological and sensory quality as well as physico-chemical parameters. Moreover, the technology guarantees the appropriate quality and health safety of the products.
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Affiliation(s)
- Anna Łepecka
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology—State Research Institute, 02-532 Warsaw, Poland; (P.S.); (A.O.); (B.Ł.); (S.O.-G.); (Z.J.D.)
| | - Piotr Szymański
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology—State Research Institute, 02-532 Warsaw, Poland; (P.S.); (A.O.); (B.Ł.); (S.O.-G.); (Z.J.D.)
| | - Anna Okoń
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology—State Research Institute, 02-532 Warsaw, Poland; (P.S.); (A.O.); (B.Ł.); (S.O.-G.); (Z.J.D.)
| | - Beata Łaszkiewicz
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology—State Research Institute, 02-532 Warsaw, Poland; (P.S.); (A.O.); (B.Ł.); (S.O.-G.); (Z.J.D.)
| | - Sylwia Onacik-Gür
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology—State Research Institute, 02-532 Warsaw, Poland; (P.S.); (A.O.); (B.Ł.); (S.O.-G.); (Z.J.D.)
| | - Dorota Zielińska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland;
| | - Zbigniew J. Dolatowski
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology—State Research Institute, 02-532 Warsaw, Poland; (P.S.); (A.O.); (B.Ł.); (S.O.-G.); (Z.J.D.)
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Effects of Lactobionic Acid on Pig Growth Performance and Chemical Composition of Pork. Animals (Basel) 2022; 12:ani12091138. [PMID: 35565564 PMCID: PMC9104116 DOI: 10.3390/ani12091138] [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: 03/25/2022] [Revised: 04/25/2022] [Accepted: 04/27/2022] [Indexed: 02/01/2023] Open
Abstract
Simple Summary Currently, due to different beneficial properties of lactobionic acid (calcium absorption, prebiotic, antioxidant, and preservative) it may find application in animal feed. However, data about its effect on animal husbandry product quality are limited. Common interest about the effect of feed supplements on pig growth performance and the chemical composition of pork is growing, which is important for farmers, meat processors and consumers. The feed supplemented with lactobionic acid promotes better utilization of feed in the digestive tract of pigs, resulting in a higher bioavailability of nutrients and a significant increase of pig live weight gain. Pork obtained from pigs fed with lactobionic acid supplemented feed had higher essential amino acid content. Fatty acid composition revealed slightly higher proportion of saturated fatty acids over unsaturated fatty acids. Further analysis of fatty acid composition indicated that the control group had better nutritional quality of fat. Abstract Lactobionic acid is an innovative product obtained in the fermentation process of cheese or curd whey, and it has several beneficial properties. Therefore, it may have potential application in animal feeding. Currently, lactobionic acid is not widely used yet in feeding farm animals. Therefore, the aim of our study was to evaluate the effect of lactobionic acid (LBA) on pig growth performance and pork quality. Two groups of pigs (control and trial, 26 piglets each) were completed. The control group received compound feed, whereas the trial group’s feed was supplemented with LBA (0.17 kg per 100 kg of feed). Carcass weight and meat pH were determined. The subcutaneous fat layer S (mm) was measured. Lean meat content was determined using the SEUROP classification. Amino acids and fatty acids in pork were evaluated. The addition of LBA to pig feed significantly increased the live weight gain and slaughter yield of pigs, but the samples had a slightly thicker backfat layer. Results obtained showed higher concentration of amino acids in the trial group but slightly lower pork fat quality in the same group. Lactobionic acid has the potential for applications in pig feeding.
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BARROS IGL, GARBOSSA CAP, ALBUQUERQUE TMNCD, COUTO CE, SILVA JUNIOR SR, PINTO ABF, FARIA PB, NAVES LDP. Carcass characteristics and pork quality of pigs fed diets containing crude glycerin and ractopamine. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.14921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Campidelli ML, Carneiro JD, Souza EC, Magalhães ML, Nunes EE, Faria PB, Franco M, Vilas Boas EV. Effects of the drying process on the fatty acid content, phenolic profile, tocopherols and antioxidant activity of baru almonds ( Dipteryx alata Vog.). GRASAS Y ACEITES 2020. [DOI: 10.3989/gya.1170182] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
This study carried out a chromatographic and spectrophotometric characterization of the bioactive compounds, antioxidants, phenolics, tocopherols, sterols and fatty acids of baru almonds “in natura” and submitted to drying processes. It was determined that baru “in natura” almonds presented high levels of phenolic compounds, vitamin C, antioxidants, phenolics, sterols, total monounsaturated fatty acids and low thrombogenic, and atherogenic indexes. During the process of drying it at 65 °C for 30 minutes, a decrease was noted in the levels of caffeic acid, chlorogenic acid, anthocyanins, p-coumaric acid, ferulic acid, o-coumaric acid, quercetin, and polyunsaturated fatty acids. The same condition resulted in an increase in the levels of gallic acid, rutin, catechin, trans-cinnamic acid, vanillin, m-coumaric acid, tocopherols, monounsaturated fatty acids and antioxidant activity (ORAC and DPPH). When submitted to a temperature of 105 ºC for 30 minutes the same behavior was seen with a reduction in the vitamin C and ORAC contents and increased presence of flavonoids.
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Medeiros Melo D, Ferreira Roseno T, Barros WM, de Faria RAPG, de Souza Paglarini C, Bitencourt Faria P, Mariotto S, de Souza XR. Fatty acid profiles and cholesterol content of Five species of pacu-pevas from the pantanal region of Mato Grosso, Brazil. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.103283] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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ALBUQUERQUE TMNCD, RAMOS EM, MACHADO IFDM, BORGES PC, BOLLETA AG, MARÇAL JO, CARVALHO FPD, FARIA PB. Lipid profile and quality of meat from finishing pig supplemented with minerals. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.06118] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Carvalho TSGD, Saad CEDP, Esposito M, Faria PB, Alvarenga RR, Ferreira LG, Motta Ferreira W, Moraes Gonçalves T, Zangeronimo MG. Reproductive Characteristics of Cockatiels ( Nymphicus hollandicus) Maintained in Captivityand Receiving Madagascar Cockroach ( Gromphadorhina portentosa) Meal. Animals (Basel) 2019; 9:E312. [PMID: 31159333 PMCID: PMC6616587 DOI: 10.3390/ani9060312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 05/15/2019] [Accepted: 05/21/2019] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to evaluate the use of a Madagascar cockroach (Gromphadorhina portentosa) meal in the feed of cockatiels (Nymphicus hollandicus) in captivity and its influence on the reproductive characteristics of these birds. Twelve pairs of birds were used during two subsequent reproductive cycles of 130 days each, with time divided into four phases: laying, incubation, rearing of chicks until 30 days of age, and return to the new laying phase. The pairs were divided into two groups: a control group, which received a commercial diet for psittacines + a mixture of seeds, and a test group, which received the same diet as the control group except for the addition of a Madagascar cockroach meal in a ratio of 14 g of commercial food to 1 g of cockroach meal (6.6%). After hatching, chicks remained with their parents until 30 days of age. Subsequently, the chicks were transferred to another room and monitored until the 90th day of life. The inclusion of cockroach meal did not influence (p > 0.05) the intake of commercial food and mixture of seeds during the reproductive phases evaluated, except for feed intake, which was increased relative to control values (p = 0.02) in the return-to-laying phase. Yolk cholesterol content, egg width and egg shape index were increased with the inclusion of the cockroach meal, whereas the number of days to return to the new laying phase was reduced compared to the control (p = 0.02). The number of eggs laid decreased (p < 0.05) with the inclusion of the cockroach meal; however, the percentage of hatching was higher in the test group than in the control group (p < 0.05). No significant effect (p > 0.05) of dietary treatment was observed on the number of viable chicks at 1, 30 and 90 days of age or on the contents of most fatty acids present in the yolk. The findings of this study indicate that a Madagascar cockroach meal can be used as an alternative feedstuff in the diets for cockatiels and can lead to minor improvements in reproductive characteristics when replacing 6.6% of the commercial pelleted diet.
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Affiliation(s)
| | | | - Marcelo Esposito
- Departament of Animal Science, Federal University of Lavras, Lavras, Minas Gerais 37200-000, Brazil.
| | - Peter Bitencourt Faria
- Department of Veterinary Medicine, Federal University of Lavras, Lavras, Minas Gerais 37200-000, Brazil.
| | - Renata Ribeiro Alvarenga
- Departament of Animal Science, Federal University of Lavras, Lavras, Minas Gerais 37200-000, Brazil.
| | - Livia Geraldi Ferreira
- Department of Veterinary Medicine, Federal University of Lavras, Lavras, Minas Gerais 37200-000, Brazil.
| | - Walter Motta Ferreira
- Veterinary School, Federal University of Minas Gerais, Belo Horizonte, Minas Gerais 31270-901, Brazil.
| | - Tarcisio Moraes Gonçalves
- Departament of Animal Science, Federal University of Lavras, Lavras, Minas Gerais 37200-000, Brazil.
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Pinto ABF, Naves LDP, Lima IG, Garbossa CAP, Silva Júnior SR, Barbosa AMS, Maluf CL, Rosa PV, Zangeronimo MG, Cantarelli VDS, Sousa RV. Metabolism of glycerol in pigs fed diets containing mixed crude glycerin and β-adrenergic agonist. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an18210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The optimised use of mixed crude glycerin (MCG) and ractopamine hydrochloride (RH) in diets for finishing pigs requires a better understanding of glycerol metabolism. Therefore, the present study evaluated the performance, blood parameters, metabolite concentrations in the Longissimus lumborum muscle and the activity of enzymes in the liver, subcutaneous adipose tissue and kidney of pigs fed diets containing MCG and/or RH. According to the initial weight, 64 barrows were distributed in a 4 × 2 factorial design, corresponding to four concentrations of MCG (0, 100, 150, and 200 g/kg) in diets containing 0 or 10 mg/kg of RH. There was no MCG × RH interaction for any of the evaluated parameters (P > 0.05). Moreover, there was no isolated effect of dietary MCG or RH on the weight gain and the blood concentrations of glucose, insulin, triacylglycerols, total cholesterol, total protein, albumin, creatinine, cortisol and lactate (P > 0.05). There was a higher rate of phosphorylation of glycerol in the liver, stimulation of lipogenesis in adipose tissue and a likely increase in the utilisation of glycerol by muscle fibres in response to an increased concentration of circulating glycerol from the diet (P < 0.05). In contrast, when the diet contained up to 200 g/kg MCG and 10 mg/kg RH, there were indications of a lower utilisation of glycerol for the synthesis of triacylglycerols in muscle, liver and adipose tissue, in addition to increased oxidation of amino acids in the liver followed by improved feed conversion of pigs (P < 0.05).
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