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Yibar A, Uzabaci E. Meta-analysis to predict the effects of probiotics on meat quality of broiler. J Anim Physiol Anim Nutr (Berl) 2024. [PMID: 38885347 DOI: 10.1111/jpn.14006] [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: 02/20/2024] [Revised: 06/06/2024] [Accepted: 06/06/2024] [Indexed: 06/20/2024]
Abstract
The demand for chicken meat has surged globally due to its status as a primary protein source in human diets. However, ensuring high-quality meat products has become an increasingly important subject to consumers. In this study, 21 articles from PubMed and Web of Science databases published between 2005 and 2023 were examined to assess the influence of probiotic supplementation on broiler meat quality. The meta-analysis revealed significant findings across various meat quality parameters. Specifically, probiotics were found to significantly affect meat colour parameters, including redness, yellowness, and lightness, in both breast and thigh meat samples. Moreover, significant differences were observed in parameters such as water-holding capacity (p < 0.001), cook loss (p = 0.047), and shear force (p = 0.025) between control and probiotic groups. However, it's essential to note the considerable heterogeneity among the studies, emphasising the need for a cautious interpretation of the results. Despite this variability, the study underscores the potential of probiotics to positively influence broiler meat quality, highlighting avenues for further research and standardisation in poultry production practices. These findings also contribute to a better understanding of probiotics' role in improving meat quality and meeting consumer preferences for nutritious and high-quality poultry products.
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Affiliation(s)
- Artun Yibar
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Bursa Uludag University, Bursa, Turkey
| | - Ender Uzabaci
- Department of Biometry, Faculty of Veterinary Medicine, Bursa Uludag University, Bursa, Turkey
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2
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Adil S, Banday MT, Hussain SA, Wani MA, Al-Olayan E, Patra AK, Rasool S, Gani A, Sheikh IU, Khan AA, Muzamil S. Impact of Nanoencapsulated Rosemary Essential Oil as a Novel Feed Additive on Growth Performance, Nutrient Utilization, Carcass Traits, Meat Quality and Gene Expression of Broiler Chicken. Foods 2024; 13:1515. [PMID: 38790815 PMCID: PMC11121394 DOI: 10.3390/foods13101515] [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: 04/08/2024] [Revised: 05/02/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
This study evaluated the effect of free and nanoencapsulated rosemary essential oil (REO) as an antibiotic alternative in broiler diets on growth performance, nutrient digestibility, carcass traits, meat quality and gene expression. Four hundred twenty day-old commercial broiler chicks (VENCOBB) were randomly allocated to seven dietary treatments, each having four replicates of fifteen chicks. The dietary treatments comprised control (CON) fed a basal diet only, AB (basal diet + 10 mg enramycin/kg), CS (basal diet + 150 mg chitosan nanoparticles/kg), REOF100 and REOF200 (basal diet + 100 mg and 200 mg free REO/kg, respectively), and REON100 and REON200 (basal diet + 100 mg and 200 mg nanoencapsulated REO/kg, respectively). Overall (7-42 d), REON200 showed the highest (p < 0.001) body weight gain (1899 g/bird) and CON had the lowest gain (1742 g/bird), while the CS, REOF100 and REOF200 groups had a similar gain, but lower than that of the AB and REON100 groups. Feed intake was not affected by dietary treatments. Overall, the feed efficiency increased (p = 0.001) by 8.47% in the REON200 group and 6.21% in the AB and REON100 groups compared with the CON. Supplementation of REO improved (p < 0.05) dry matter and crude protein digestibility, with the highest values in REON100 and REON200. Ether extract, crude fiber, calcium and phosphorus digestibility values showed no difference among the groups. The dressing, breast, thigh % increased (p < 0.05) and abdominal fat % decreased (p < 0.001) more in the REON200 group than with other treatments and CON. In breast meat quality, water holding capacity and extract reserve volume increased (p < 0.05) while drip loss and cholesterol content decreased (p < 0.05) in REON100 and REON200. No change was observed in the breast meat color among dietary treatments and CON. The REON100 and REON200 groups had reduced (p < 0.05) meat lipid peroxidation as depicted by the decreased levels of TBARS, free fatty acids and peroxide value compared to other treatments and CON. The expression of the Mucin 2, PepT1 and IL-10 genes was upregulated (p < 0.001) and TNF-α downregulated (p < 0.001) by dietary addition of REO particularly in the nanoencapsulated form compared with the CON. In conclusion, nanoencapsulated REO, especially at 200 mg/kg diet, showed promising results as an antibiotic alternative in improving the performance, nutrient digestibility, carcass traits, meat quality and upregulation of growth and anti-inflammatory genes.
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Affiliation(s)
- Sheikh Adil
- Division of Livestock Production and Management, Faculty of Veterinary Sciences & Animal Husbandry, Sher-e-Kashmir University of Agricultural Science and Technology (Kashmir), Jammu & Kashmir, Shuhama 190006, India (M.A.W.); (I.U.S.)
| | - Mohammad T. Banday
- Division of Livestock Production and Management, Faculty of Veterinary Sciences & Animal Husbandry, Sher-e-Kashmir University of Agricultural Science and Technology (Kashmir), Jammu & Kashmir, Shuhama 190006, India (M.A.W.); (I.U.S.)
| | - Syed A. Hussain
- Division of Livestock Products Technology, Faculty of Veterinary Sciences & Animal Husbandry, Sher-e-Kashmir University of Agricultural Science and Technology (Kashmir), Jammu & Kashmir, Shuhama 190006, India;
| | - Manzoor A. Wani
- Division of Livestock Production and Management, Faculty of Veterinary Sciences & Animal Husbandry, Sher-e-Kashmir University of Agricultural Science and Technology (Kashmir), Jammu & Kashmir, Shuhama 190006, India (M.A.W.); (I.U.S.)
| | - Ebtesam Al-Olayan
- Department of Zoology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Amlan K. Patra
- American Institute for Goat Research, School of Agriculture and Applied Sciences, Langston University, Langston, OK 73050, USA
| | - Shahid Rasool
- Council of Scientific and Industrial Research, Field Station, Bonera, Pulwama 192301, India
| | - Adil Gani
- Department of Food Technology, University of Kashmir, Jammu & Kashmir, Hazratba 190006, India
| | - Islam U. Sheikh
- Division of Livestock Production and Management, Faculty of Veterinary Sciences & Animal Husbandry, Sher-e-Kashmir University of Agricultural Science and Technology (Kashmir), Jammu & Kashmir, Shuhama 190006, India (M.A.W.); (I.U.S.)
| | - Azmat A. Khan
- Division of Livestock Production and Management, Faculty of Veterinary Sciences & Animal Husbandry, Sher-e-Kashmir University of Agricultural Science and Technology (Kashmir), Jammu & Kashmir, Shuhama 190006, India (M.A.W.); (I.U.S.)
| | - Showkeen Muzamil
- Division of Veterinary Biochemistry, Faculty of Veterinary Sciences & Animal Husbandry, Sher-e-Kashmir University of Agricultural Science and Technology (Kashmir), Jammu & Kashmir, Shuhama 190006, India;
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3
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Noh SW, Song DH, Ham YK, Yang NE, Kim HW. Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions. Foods 2023; 12:2592. [PMID: 37444329 DOI: 10.3390/foods12132592] [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: 06/02/2023] [Revised: 06/21/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
Sous-vide is a cooking method used to improve the tenderness and juiciness of chicken breast. However, the comparative changes in meat quality attributes of sous-vide cooked chicken breast and thigh muscles are not fully understood. The objective of this study was to investigate the effects of sous-vide cooking conditions, based on collagen denaturation temperature of intramuscular connective tissue, on the physicochemical properties of chicken breasts and thighs. Chicken breast and thigh were cooked at four sous-vide cooking conditions (55 °C for 3/6 h and 65 °C for 3/6 h) and conventional cooking at 75 °C (core temperature of 71 °C) as control. No significant differences in pH and lightness were found between the sous-vide cooking conditions. Moisture content, cooking loss, protein solubility, shear force, myofibrillar fragmentation index, and lipid oxidation were affected by sous-vide cooking conditions (p < 0.05). The decreased shear force and total collagen content of 65 °C sous-vide cooking treatment might be associated with collagen denaturation (p < 0.05). Sous-vide cooking at 55 °C could decrease cooking loss, with higher moisture than sous-vide cooking at 65 °C (p < 0.05). These tendencies on water-holding capacity and shear force at the two different temperatures were similarly observed for both chicken breast and thigh. Therefore, this study indicates that chicken breast and thigh are similarly affected by the sous-vide cooking conditions and suggests that a novel strategy to apply together two temperature ranges based on the thermal denaturation of intramuscular connective tissue would be required.
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Affiliation(s)
- Sin-Woo Noh
- Department of Animal Science & Biotechnology, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Dong-Heon Song
- Department of Animal Science & Biotechnology, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Youn-Kyung Ham
- Department of Animal Science, Sangji University, Wonju 26339, Republic of Korea
| | - Na-Eun Yang
- Department of GreenBio Science, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Hyun-Wook Kim
- Department of Animal Science & Biotechnology, Gyeongsang National University, Jinju 52725, Republic of Korea
- Department of GreenBio Science, Gyeongsang National University, Jinju 52725, Republic of Korea
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4
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Tavaniello S, De Marzo D, Bednarczyk M, Palazzo M, Zejnelhoxha S, Wu M, Peng M, Stadnicka K, Maiorano G. Influence of a Commercial Synbiotic Administered In Ovo and In-Water on Broiler Chicken Performance and Meat Quality. Foods 2023; 12:2470. [PMID: 37444208 DOI: 10.3390/foods12132470] [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: 05/11/2023] [Revised: 06/19/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
The present study aimed to test the synbiotic PoultryStar® solUS delivered in ovo to evaluate its effect on hatchability, productive performance and meat quality, compared to its post-hatch administration in water. On the twelfth day of embryonic incubation, 1200 fertile eggs were divided into synbiotic groups injected with 2 mg/embryo (T1) and 3 mg/embryo (T2), a saline group injected with physiological saline and an uninjected control group (C). After hatching, 120 male chicks/group were reared and chicks from the saline group were supplemented with the synbiotic via drinking water (T3). Hatchability was low in both T1 and T2 groups. Growth performance was not affected by the treatments. However, in the second rearing phase (15-36 days), birds from the C and T3 groups were heavier than T1 birds, due to a higher feed intake and daily weight gain. Neither route of synbiotic administration influenced final body weight (at 56 days), weight and yield of the carcass or commercial cuts. Physico-chemical properties, total lipid, cholesterol and fatty acid composition of breast muscle were not affected by the treatments. Considering its exploratory nature, this study has raised many questions that need further investigation, such as the bioactive combination and the effect on embryonic development.
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Affiliation(s)
- Siria Tavaniello
- Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy
| | - Davide De Marzo
- Department of Precision and Regenerative Medicine and Jonian Area, Section of Veterinary Science and Animal Production, University of Bari 'Aldo Moro', 70010 Valenzano, Italy
| | - Marek Bednarczyk
- Department of Animal Biotechnology and Genetics, Bydgoszcz University of Science and Technology, 85-084 Bydgoszcz, Poland
| | - Marisa Palazzo
- Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy
| | - Sanije Zejnelhoxha
- Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy
| | - Mengjun Wu
- Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy
| | - Meng Peng
- Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy
| | - Katarzyna Stadnicka
- Department of Oncology, Faculty of Health Sciences, Collegium Medicum Nicolaus Copernicus University, Łukasiewicza 1, 85-821 Bydgoszcz, Poland
| | - Giuseppe Maiorano
- Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy
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5
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Bahaddad SA, Almalki MHK, Alghamdi OA, Sohrab SS, Yasir M, Azhar EI, Chouayekh H. Bacillus Species as Direct-Fed Microbial Antibiotic Alternatives for Monogastric Production. Probiotics Antimicrob Proteins 2023; 15:1-16. [PMID: 35092567 PMCID: PMC8799964 DOI: 10.1007/s12602-022-09909-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/09/2022] [Indexed: 01/18/2023]
Abstract
Antibiotic growth promoters have been utilized for long time at subtherapeutic levels as feed supplements in monogastric animal rations. Because of their side-effects such as antibiotic resistance, reduction of beneficial bacteria in the gut, and dysbiosis, it is necessary to look for non-therapeutic alternatives. Probiotics play an important role as the key substitutes to antibacterial agents due to their many beneficial effects on the monogastric animal host. For instance, enhancement of the gut microbiota balance can contribute to improvement of feed utilization efficiency, nutrients absorption, growth rate, and economic profitability of livestock. Probiotics are defined as "live microorganisms that, when administered in adequate amounts, confer a health benefit on the host." They are available in diverse forms for use as feed supplements. Their utilization as feed additives assists in good digestion of feed ingredients and hence, making the nutrients available for promoting growth. Immunity can also be enhanced by supplementing probiotics to monogastrics diets. Moreover, probiotics can help in improving major meat quality traits and countering a variety of monogastric animals infectious diseases. A proper selection of the probiotic strains is required in order to confer optimal beneficial effects. The present review focuses on the general functional, safety, and technological screening criteria for selection of ideal Bacillus probiotics as feed supplements as well as their mechanism of action and beneficial effects on monogastric animals for improving production performance and health status.
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Affiliation(s)
- Shifa A Bahaddad
- Department of Biological Sciences, College of Science, University of Jeddah, Jeddah, Kingdom of Saudi Arabia
| | - Meshal H K Almalki
- Department of Biological Sciences, College of Science, University of Jeddah, Jeddah, Kingdom of Saudi Arabia
| | - Othman A Alghamdi
- Department of Biological Sciences, College of Science, University of Jeddah, Jeddah, Kingdom of Saudi Arabia
| | - Sayed S Sohrab
- Special Infectious Agents Unit, King Fahd Medical Research Center, King Abdulaziz University, Jeddah, Kingdom of Saudi Arabia
| | - Muhammad Yasir
- Special Infectious Agents Unit, King Fahd Medical Research Center, King Abdulaziz University, Jeddah, Kingdom of Saudi Arabia
| | - Esam I Azhar
- Special Infectious Agents Unit, King Fahd Medical Research Center, King Abdulaziz University, Jeddah, Kingdom of Saudi Arabia
| | - Hichem Chouayekh
- Department of Biological Sciences, College of Science, University of Jeddah, Jeddah, Kingdom of Saudi Arabia.
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6
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Martins EH, Malheiros JM, Dos Santos Correia LEC, de Moraes Vilar CSM, de Oliveira MHV, Dominguez-Castaño P, de Fátima Aguiar É, de Vasconcelos Silva JAI. Carcass and meat quality of red-winged tinamou (Rhynchotus rufescens) selected for muscle growth. Trop Anim Health Prod 2022; 55:20. [PMID: 36542167 DOI: 10.1007/s11250-022-03420-3] [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: 08/17/2022] [Accepted: 12/01/2022] [Indexed: 12/24/2022]
Abstract
The aim of the present study was to evaluate the efficiency of selection for body growth and its association with carcass and meat quality traits in the red-winged tinamou. Two experimental groups were selected based on the selection index: selection group with a higher index (TinamouS) and commercial group with a lower index (TinamouC). Weight at 180 days and slaughter weight were significantly higher (p < 0.05) in the TinamouS group, as were hot carcass weight, skinless breast weight, wing weight, and thigh and drumstick weight. The meat quality traits or sensory attributes did not differ significantly (p > 0.05) between groups. A significant positive correlation (0.59; p < 0.05) was found between shear force and chewability and a significant negative correlation (- 0.59; p < 0.05) between aroma intensity and strange aroma. The present study suggests that the selection index promotes greater body growth and preserves meat quality and sensory traits in red-winged tinamou.
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Affiliation(s)
- Eduardo Henrique Martins
- College of Agriculture and Veterinary Science (FCAV), São Paulo State University (UNESP), Jaboticabal, São Paulo, Brazil
| | | | | | | | | | - Pablo Dominguez-Castaño
- College of Agriculture and Veterinary Science (FCAV), São Paulo State University (UNESP), Jaboticabal, São Paulo, Brazil.,Agrarian University Foundation of Colombia (UNIAGRARIA), School of Veterinary Medicine, Bogota, Colombia
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7
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Alvarenga BO, Paiva JB, Souza AI, Rodrigues DR, Tizioto PC, Ferreira AJP. Metagenomics analysis of the morphological aspects and bacterial composition of broiler feces. Poult Sci 2022; 102:102401. [PMID: 36565637 PMCID: PMC9800314 DOI: 10.1016/j.psj.2022.102401] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 11/11/2022] [Accepted: 12/05/2022] [Indexed: 12/13/2022] Open
Abstract
In this descriptive study, we used metagenomics to analyze the relationship between the morphological aspects of chicken feces and its respective bacterial compositions. The microbiota composition was determined by sequencing the V4 region of the 16S rRNA genes collected from fresh broiler feces at 19 d old. In total, 48 samples were collected and divided into 8 groups of 6 samples each. The morphological changes studied were feed passage (FP) and reddish mucus (RM). Each was classified into 3 levels of intensity: 1 (slight), 2 (moderate), or 3 (intense). Thus, the 8 groups studied were feed passage (FP-1; FP-2; FP-3), reddish mucus (RM-1; RM-2; RM-3), normal ileal feces (NIF), and cecal discharge (CD). The alpha diversity (Shannon's index) revealed that the CD group showed greater diversity, and was significantly different from FP-2, FP-3, and RM-1. The beta diversity showed that the CD group samples were more homogeneous than the ileal feces groups. The relative abundance analysis revealed that Firmicutes and Proteobacteria were the most abundant phyla in the ileal feces groups. In CD, Firmicutes and Bacteroidetes were the most abundant. The relative abundance at the genus level revealed 136 different bacterial genera. In the ileal feces groups, the two most abundant genera were Lactobacillus and Escherichia/Shigella, except in the FP-1 and RM-2 groups, which had the opposite order. Unlike the others, the CD group had a higher abundance of Bacteroides and Faecalibacterium. When comparing the NIF group with the others, significant changes were found in the fecal microbiota, with nine genera for the FP groups, 19 for the RM groups, and 61 when compared to CD. The results of the present study suggest that evaluation of fecal morphology is a fundamental task that makes it possible to act quickly and assertively, as the morphological aspects of the feces may be related to the composition and structure of fecal microbiota.
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Affiliation(s)
| | | | | | - Denise R. Rodrigues
- Department of Inspection of Animal Products, Ministry of Agriculture, Livestock and Food Supply (MAPA), Brasília, Brazil
| | | | - Antonio J. Piantino Ferreira
- School of Veterinary Medicine and Animal Science of University of São Paulo, São Paulo, Brazil,Corresponding author:
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8
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Zhou L, Li H, Hou G, Hu C, Ji F, Peng W, Zhou H, Wang D. Effects of blended microbial feed additives on performance, meat quality, gut microbiota and metabolism of broilers. Front Nutr 2022; 9:1026599. [PMID: 36562042 PMCID: PMC9764441 DOI: 10.3389/fnut.2022.1026599] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Accepted: 11/17/2022] [Indexed: 12/12/2022] Open
Abstract
The present study investigated the effects of blend microbial feed additive (BMFA) in diet on performance, meat quality, gut microbiota and metabolism of broilers. In this study 240 seventy-day-old female Wenchang broilers were randomly allocated into four groups with five replicates of 12 broilers each. Broilers in the control group was fed only basal diet (S0), and the other three groups were fed the same basal diet supplemented with 0.2% (S1), 0.4% (S2), or 0.6% (S3) of BMFA, respectively. The trial continued for 54 days. The results showed that broilers in S2 and S3 had lower average daily feed intake (ADFI) compared with S0 and S1 (P < 0.05). However, diet supplementation with BMFA had no significantly influence on the average daily gain (ADG) and the ratio of ADFI to ADG (F/G) (P > 0.05). The highest thigh muscle percentage was observed in S2 (P < 0.05) among all groups. Diet supplementation with BMFA reduced the shear force in both breast and thigh muscles (P < 0.05) of broilers. An increase (P < 0.05) in the total unsaturated fatty acid (USFA), monounsaturated fatty acids (MUFA), and ratio of unsaturated fatty acids to saturated fatty acid (USFA/SFA) in breast muscles was observed in S3 compared with S0. It was found that the S3 had a relatively higher abundance of Lactobacillus (P < 0.001), as well as a lower abundance of the Bacteroides, Rikenellaceae RC9 gut group, Olsenella, Prevotellaceae UCG-001 and Prevotella (P < 0.05) than the S0. Correlation analysis indicated that a total of 17 differential metabolites between the S3 and S0 were significantly correlated with the 7 differential genera microflora. Overall, diet supplementation with 0.6% of BMFA can significantly improve the meat quality of broilers by decreasing the concentration of SFA and enhancing the levels of the total USFA, MUFA and USFA/SFA in breast muscles. Those findings were tightly bound to the higher proportion of Lactobacillus genus in the intestinal tract of broilers influenced by BMFA.
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Affiliation(s)
- Luli Zhou
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
| | - Hui Li
- College of Animal Science and Technology, Hainan University, Haikou, China
| | - Guanyu Hou
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
| | - Chengjun Hu
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
| | - Fengjie Ji
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
| | - Weiqi Peng
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
| | - Hanlin Zhou
- Zhanjiang Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China,*Correspondence: Hanlin Zhou
| | - Dingfa Wang
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, China,Dingfa Wang
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Ge Q, Guo S, Chen S, Wu Y, Jia Z, Kang Z, Xiong G, Yu H, Wu M, Liu R. A comparative study of vacuum tumbling and immersion marination on quality, microstructure, and protein changes of Xueshan chicken. Front Nutr 2022; 9:1064521. [PMID: 36505261 PMCID: PMC9727197 DOI: 10.3389/fnut.2022.1064521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Accepted: 11/07/2022] [Indexed: 11/24/2022] Open
Abstract
Marination is a common technology in meat processing with advantages of enhancing tenderness, water retention, and overall quality. This study was conducted to investigate the effect of vacuum tumbling and immersion marination on meat quality, microstructure, water mobility, protein changes, and denaturation of Xueshan chicken. Results showed that vacuum tumbling significantly increased the marinating rate of chicken, tenderness, meat texture, and water retention. Meanwhile, vacuum tumbling decreased total sulfhydryl content alongside an increased protein surface hydrophobicity and free sulfhydryl content, indicating that vacuum tumbling elevated the degree of protein denaturation. Further, the peak area corresponding to the relaxation time T22 after vacuum tumbling was significantly higher than that of immersion marination, suggesting that the stability of the immobilized water of chicken was reduced by vacuum tumbling. Compared to immersion marination, vacuum tumbling improved myofibril fragmentation index (MFI) presenting fewer myofibrillar protein bands in sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) gel and more damaged muscular cells. Overall, vacuum tumbling could improve the marination absorptivity, protein degradation, and denaturation, resulting in changes in myofibril structure and meat quality of Xueshan chicken.
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Affiliation(s)
- Qingfeng Ge
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Shuyang Guo
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Sheng Chen
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Yuehao Wu
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Zhaoyang Jia
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Zhuangli Kang
- Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, School of Tourism and Cuisine, Yangzhou University, Yangzhou, Jiangsu, China
| | - Guoyuan Xiong
- Engineering Laboratory for Agro-Products Processing, Anhui Agricultural University, Hefei, China
| | - Hai Yu
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Mangang Wu
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Rui Liu
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
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10
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Formation of heterocyclic aromatic amines in spiced pork shoulder: Effects of heat treatment parameters and number of soup cycles. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104382] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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11
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Suwanvichanee C, Sinpru P, Promkhun K, Kubota S, Riou C, Molee W, Yongsawatdigul J, Thumanu K, Molee A. Effects of β-alanine and L-histidine supplementation on carnosine contents in and quality and secondary structure of proteins in slow-growing Korat chicken meat. Poult Sci 2022; 101:101776. [PMID: 35303689 PMCID: PMC8927833 DOI: 10.1016/j.psj.2022.101776] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 02/04/2022] [Accepted: 02/05/2022] [Indexed: 11/09/2022] Open
Abstract
Carnosine enrichment of slow-growing Korat chicken (KRC) meat helps differentiate KRC from mainstream chicken. We aimed to investigate the effects of β-alanine and L-histidine supplementation on the carnosine synthesis in and quality and secondary structure of proteins in slow-growing KRC meat. Four hundred 21-day-old female KRC were used, and a completely randomized design was applied. The chickens were divided into 4 experimental groups: basal diet (A), basal diet supplemented with 1.0% β-alanine (B), 0.5% L-histidine (C), and 1.0% β-alanine combined with 0.5% L-histidine (D). Each group consisted of 5 replicates (20 chickens per replicate). On d 70, 2 chickens per replicate were slaughtered, and the levels of carnosine, anserine, and thiobarbituric acid reactive substances were analyzed. Biochemical changes were monitored using synchrotron radiation-based Fourier transform infrared microspectroscopy; 5 chickens per replicate were slaughtered, and the meat quality was analyzed. Statistical analysis was performed using ANOVA and principal component analysis (PCA). Group D chickens exhibited the highest carnosine meat content, followed by those in groups B and C. However, amino acid supplementation did not affect anserine content and growth performance. Higher carnosine levels correlated with increasing pH45 min and decreasing drip loss, cooking loss, shear force, and lipid oxidation. PCA revealed that supplementation with only β-alanine or L-histidine was related to increased content of β-sheets, β-turns, and aliphatic bending groups and decreased content of α-helix groups. This study is the first to report such findings in slow-growing chicken. Our findings suggest that KRC can synthesize the highest carnosine levels after both β-alanine and L-histidine supplementation. Higher carnosine contents do not adversely affect meat quality, improve meat texture, and alter the secondary structures of proteins. The molecular mechanism underlying carnosine synthesis in chickens needs further study to better understand and reveal markers that facilitate the development of nutrient selection programs.
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Ding Y, Jiang X, Yao X, Zhang H, Song Z, He X, Cao R. Effects of Feeding Fermented Mulberry Leaf Powder on Growth Performance, Slaughter Performance, and Meat Quality in Chicken Broilers. Animals (Basel) 2021; 11:ani11113294. [PMID: 34828025 PMCID: PMC8614317 DOI: 10.3390/ani11113294] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 11/10/2021] [Accepted: 11/10/2021] [Indexed: 12/24/2022] Open
Abstract
Simple Summary Mulberry leaf is widely used in ruminants feeding, such as sheep, beef cattle, and dairy calves. Due to the high content of crude fiber in mature mulberry leaves and branches and the presence of anti-nutritional factors such as tannin, excessive addition will affect the production performance and health of livestock and poultry, and limit its large-scale application in animal production to a certain extent. The disadvantages of woody plants can be improved by microbial fermentation, which can reduce the content of anti-nutritional factors, and increase the content of peptides and amino acids, probiotics, and bioactive components. In this study, Lactobacillus, Saccharomycetes, and Bacillus subtilis were used to make mixed strains to ferment mulberry leaf powder, and different proportions were added to the diet of yellow feathered chicken broilers. The results showed that the addition of fermented mulberry leaf in the diet could improve the digestion and absorption of nutrients, and then improve its growth performance, and increase the contents of inosine monophosphate (IMP), total amino acids, essential amino acids, and delicious amino acids in breast and thigh muscle, and improved polyunsaturated fatty acids and essential fatty acids in breast muscle; this also has a positive effect on improving meat quality. Abstract This study was conducted to investigate the effects of feeding fermented mulberry leaf powder (FMLP) on growth performance, slaughter performance, and meat quality of broilers. A total of 360 1-day-old chickens were randomly divided into 5 groups. The control group was fed basal diet (CON), 3% FMLP, 6% FMLP, 9% FMLP, and 3% unfermented mulberry leaf powder. The (MLP) group was fed basal diet supplemented with 3%, 6%, 9% fermented mulberry leaf powder, and 3% MLP, respectively. The experiment lasted for 56 days, with 1–28 days as the starter phase and 29–56 days as the grower phase. The results on the growth performance showed that diets supplemented with 3% FMLP significantly increased the ratio of villus height to crypt depth in the duodenum, jejunum, and ileum of broilers, enhanced the activity of intestinal amylase and digestibility of dry matter and crude protein, improved the average daily gain (ADG), and decreased the feed to gain ratio (F/G) (p < 0.05). Compared with the control group diet, the 3% FMLP group diet significantly increased the breast muscle yield (p < 0.05), reduced the abdominal fat ratio (0.1 < p < 0.05), and improved the slaughter performance of broilers. The 3% MLP group diet increased the shear force of breast muscle (p < 0.05) and thigh muscle of broilers compared to the control group, and adding FMLP could reverse the above results. Additionally, relative to the control group, FMLP supplementation improved the contents of inosine monophosphate (IMP), total amino acids (TAA), essential amino acids (EAA), and delicious amino acids (DAA) in breast and thigh muscle, and improved polyunsaturated fatty acids (PUFA) and essential fatty acids (EFA) in breast muscle; the 6% and 9% FMLP groups showed preferably such effects (p < 0.05). In conclusion, dietary supplementation of FMLP can improve the digestion and absorption of nutrients, and then improve the growth performance of broilers; it also has a positive effect on improving slaughter performance and meat quality.
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Affiliation(s)
- Yanan Ding
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China; (Y.D.); (X.J.); (X.Y.); (H.Z.); (Z.S.)
| | - Xiaodie Jiang
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China; (Y.D.); (X.J.); (X.Y.); (H.Z.); (Z.S.)
| | - Xiaofeng Yao
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China; (Y.D.); (X.J.); (X.Y.); (H.Z.); (Z.S.)
| | - Haihan Zhang
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China; (Y.D.); (X.J.); (X.Y.); (H.Z.); (Z.S.)
- Hunan Engineering Research Center of Poultry Production Safety, Changsha 410128, China
- Ministry of Education Engineering Research Center of Feed Safety and Efficient Use, Changsha 410128, China
| | - Zehe Song
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China; (Y.D.); (X.J.); (X.Y.); (H.Z.); (Z.S.)
- Hunan Engineering Research Center of Poultry Production Safety, Changsha 410128, China
- Ministry of Education Engineering Research Center of Feed Safety and Efficient Use, Changsha 410128, China
| | - Xi He
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China; (Y.D.); (X.J.); (X.Y.); (H.Z.); (Z.S.)
- Hunan Engineering Research Center of Poultry Production Safety, Changsha 410128, China
- Ministry of Education Engineering Research Center of Feed Safety and Efficient Use, Changsha 410128, China
- Correspondence: (X.H.); (R.C.)
| | - Rong Cao
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China; (Y.D.); (X.J.); (X.Y.); (H.Z.); (Z.S.)
- Hunan Engineering Research Center of Poultry Production Safety, Changsha 410128, China
- Ministry of Education Engineering Research Center of Feed Safety and Efficient Use, Changsha 410128, China
- Correspondence: (X.H.); (R.C.)
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Effect of dietary mannan oligosaccharides and fructo-oligosaccharides on physico-chemical indices, antioxidant and oxidative stability of broiler chicken meat. Sci Rep 2021; 11:20567. [PMID: 34663866 PMCID: PMC8523688 DOI: 10.1038/s41598-021-99620-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Accepted: 09/16/2021] [Indexed: 11/09/2022] Open
Abstract
The objective of this present study was to investigate the potentiality of prebiotics (mannan oligosaccharides-MOS and fructo-oligosaccharides-FOS) in replacement of antibiotic growth promoter and their relationship with physico-chemical indices, antioxidant and oxidative stability and carcass traits of broiler chickens meat. Accordingly, 240 day-old broiler chicks of uniform body weight divided in 6 treatment groups with 5 replicate each (5 × 6 = 30) having 8 birds in each replicate. Six corn based dietary treatments were formulated viz. T1 (control diet), T2 (T1 + Bacitracin methylene di-salicylate @ 0.002%), T3 (T1 + 0.1% MOS), T4 (T1 + 0.2% MOS), T5 (T1 + 0.1% FOS), and T6 (T1 + 0.2% FOS). Significant (p < 0.05) increase in cut up part yields (%) and reduction in cholesterol and fat content in T4 (0.2% MOS) group. The water holding capacity (WHC) and extract release volume (ERV) were increase (p < 0.05) in 0.1 or 0.2% MOS supplemented group. DPPH (1, 1-diphenyl-2-picrylhydrazy) was higher (p < 0.05) and lipid oxidation (free fatty acid and thio-barbituric acid reactive substances) was lower (p < 0.05) in T4 group. The standard plate count (SPC), staphylococcus and coliform counts were decreased (p < 0.05) in T3 or T4 group. Thus, it can be concluded that mannan oligosaccharides (MOS) may be incorporated at 0.2% level in diet for improved physico-chemical indices, antioxidant and oxidative stability and carcass characteristics of broiler chickens meat and it may be suitable replacer of antibiotic growth promoter.
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Neveling DP, Dicks LMT. Probiotics: an Antibiotic Replacement Strategy for Healthy Broilers and Productive Rearing. Probiotics Antimicrob Proteins 2021; 13:1-11. [PMID: 32556932 DOI: 10.1007/s12602-020-09640-z] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Pathogens develop resistance to antibiotics at a rate much faster than the discovery of new antimicrobial compounds. Reports of multidrug-resistant bacteria isolated from broilers, and the possibility that these strains may spread diseases amongst humans, prompted many European countries to ban the inclusion of antibiotics in feed. Probiotics added to broiler feed controlled a number of bacterial infections. A combination of Enterococcus faecium, Pediococcus acidilactici, Bacillus animalis, Lactobacillus salivarius and Lactobacillus reuteri decreased the colonisation of Campylobacter jejuni and Salmonella Enteritidis in the gastro-intestinal tract (GIT) of broilers, whereas Bacillus subtilis improved feed conversion, intestinal morphology, stimulated the immune system and inhibited the colonisation of Campylobacter jejuni, Escherichia coli and Salmonella Minnesota. Lactobacillus salivarius and Pediococcus parvulus improved weight gain, bone characteristics, intestinal morphology and immune response, and decreased the colonisation of S. Enteritidis. Lactobacillus crispatus, L. salivarius, Lactobacillus gallinarum, Lactobacillus johnsonii, Enterococcus faecalis and Bacillus amyloliquefaciens decreased the Salmonella count and led to an increase in lysozyme and T lymphocytes. Probiotics may also improve feed digestion through production of phytases, lipases, amylases and proteases or stimulate the GIT to secrete digestive enzymes. Some strains increase the nutritional value of feed by production of vitamins, exopolysaccharides and antioxidants. Bacteriocins, if produced, regulate pathogen numbers in the GIT and keep pro-inflammatory and anti-inflammatory reactions in balance.
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Affiliation(s)
- Deon P Neveling
- Department of Microbiology, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch, 7602, South Africa
| | - Leon M T Dicks
- Department of Microbiology, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch, 7602, South Africa.
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15
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Overview of the Use of Probiotics in Poultry Production. Animals (Basel) 2021; 11:ani11061620. [PMID: 34072694 PMCID: PMC8230106 DOI: 10.3390/ani11061620] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 05/17/2021] [Accepted: 05/27/2021] [Indexed: 12/18/2022] Open
Abstract
Simple Summary Probiotics are feed additives that have gained popularity in poultry production following the ban of antibiotic growth promoters (AGP). They are one of the more universal feed additives and can be easily combine with other additives. Probiotics, above all, have many advantages, including stimulation of the host microflora or immunomodulation. The statement “immunity comes from the intestines” has become more important in the poultry industry because probiotics have proven helpful in the fight against diseases of bacterial origin and against zoonoses. Positive effects on the organism have already been studied at the cellular level, where probiotics were responsible for changes in gene expression, leading to alleviation of heat stress. In addition to the health benefits, the utility value of the animals increases. The numerous advantages are overshadowed by a few drawbacks, which include the possibility of lowering semen quality in roosters and the diversity of production processes affecting the persistence of the probiotic. In addition to bird health, probiotics have improved the taste and quality of poultry products. Future prospects are promising as scientists are working to maximize the positive effects of probiotics by increasing the integrity of probiotics within the bird organism, taking into account, among others, bacterial metabolites. Abstract In recent years, probiotics have become more popular in the world of dietary supplements and feed additives within the poultry industry, acting as antibiotic substitutes. Above all, probiotics are universal feed additives that can be used in conjunction with other additives to promote improved performance and health. Their positive effects can be observed directly in the gastrointestinal tract and indirectly in immunomodulation of the poultry immune system. Nutritional effects seen in flocks given probiotics include increased laying and egg quality, increased daily increments, and improved feed conversion ratio (FCR). There has also been an improvement in the quality of meat. This suggests producers can improve production results through the use of probiotics. In addition to these production effects, bird immunity is improved by allowing the organism to better protect itself against pathogens and stress. The lack of accuracy in the formulation of non-European preparations needs to be further developed due to unknown interactions between probiotic bacteria strains as well as their metabolites. The versatility of probiotics and the fact that the bacteria used in their production are an integral part of animal digestive tracts make them a safe feed additives. Despite restrictions from the European Union, probiotics have potential to improve production and health within the poultry industry and beyond. The following article will review the use of probiotics in poultry production.
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Śmiałek M, Kowalczyk J, Koncicki A. The Use of Probiotics in the Reduction of Campylobacter spp. Prevalence in Poultry. Animals (Basel) 2021; 11:1355. [PMID: 34068764 PMCID: PMC8150830 DOI: 10.3390/ani11051355] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 04/21/2021] [Accepted: 05/06/2021] [Indexed: 12/23/2022] Open
Abstract
Campylobacter spp. are widely distributed microorganisms, many of which are commensals of gastrointestinal tract in multiple animal species, including poultry. Most commonly detected are C. jejuni and C. coli. Although infections are usually asymptomatic in poultry, poultry meat and products represent main sources of infection with these bacteria to humans. According to recent EFSA report, campylobacteriosis is the most commonly reported zoonotic disease. In 2018, EFSA Panel on Biological Hazards indicated that use of feed and water additives is the second most likely strategy that can be successful in minimizing Campylobacter spp. colonization rate in broiler chickens. One of those feed and water additives are probiotics. From numerous research papers it can be concluded that probiotics exhibit plenty of mechanisms of anti-Campylobacter activity, which were evaluated under in vitro conditions. These results, to some extent, can explain the efficacy of probiotics in in vivo studies, although different outcome can be observed under these two laboratory conditions. Probiotics are capable of reducing Campylobacter spp. population count in poultry gastrointestinal tract and they can reduce carcass contamination. Potential modes of anti-Campylobacter activity of probiotics, results of in vivo studies and studies performed at a farm level are widely discussed in the paper.
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Affiliation(s)
- Marcin Śmiałek
- Department of Poultry Diseases, Faculty of Veterinary Medicine, University of Warmia and Mazury, Oczapowskiego 13, 10-719 Olsztyn, Poland; (J.K.); (A.K.)
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17
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Barido FH, Lee SK. Changes in proteolytic enzyme activities, tenderness-related traits, and quality properties of spent hen meat affected by adenosine 5'-monophosphate during cold storage. Poult Sci 2021; 100:101056. [PMID: 33744615 PMCID: PMC8005812 DOI: 10.1016/j.psj.2021.101056] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Revised: 02/03/2021] [Accepted: 02/04/2021] [Indexed: 01/02/2023] Open
Abstract
A mechanism of postmortem tenderization by adenosine 5′-monophosphate (AMP) on spent hen meat was investigated. Breast meat samples were made into a rectangular size of 7.5 × 5 × 2 cm and grouped into 5 different treatments, followed by immersion for 24 h at 4 ± 2°C in AMP marinade solutions of 0, 15, 30, 45, and 60 mmol/L that dissolved in 0.9% (w/v) saline solution. To investigate the enzymatic changes and tenderness-related traits, samples were stored until day 5 at a temperature of 2 ± 2°C. Result showed that each increase of 15 mmol/L AMP within marinade solution remarkably improved the myofibril fragmentation index and texture properties. The upregulation of tenderness-related enzymes was found for caspase-3 at 1 to 20.4 fold and 1 to 1.2 fold higher for the cathepsin-B, while a slight effect on calpains enzyme was observed. When compared with day 0 as a reference sample, the activity of the caspase-3 enzyme was more stable, as was cathepsin-B on the ultimate storage day, while the calpains enzyme showed a declining activity even after treatment. The flavor enhancement of 2.16- to 5.10-fold seemed to be a consequence of the AMP conversion into IMP that was responsible for the intensification of the umami-like flavor. No adverse effect was observed for instrumental surface color during the postmortem period. Therefore, this study suggested that the synergistic results after AMP treatment strongly contributed to postmortem tenderization mainly through cathepsin-B and caspase-3 enzyme upregulation, which led to more myofibrillar fragmentation and structural alteration of myofibrillar protein.
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Affiliation(s)
- Farouq Heidar Barido
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Sung Ki Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
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Ma D, Guedes JM, Duttlinger AW, Johnson JS, Zuelly SM, Lay DC, Richert BT, Kim YHB. Impact of L-glutamine as replacement of dietary antibiotics during post weaning and transport recovery on carcass and meat quality attributes in pigs. Livest Sci 2021. [DOI: 10.1016/j.livsci.2020.104350] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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19
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Effects of maternal vitamin D3 status on quality traits of longissimus dorsi muscle in offspring pigs during postmortem storage. Livest Sci 2021. [DOI: 10.1016/j.livsci.2020.104372] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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20
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Tuell JR, Kim HW, Zhang J, Guedes J, Seo JK, Schoonmaker JP, Kim YHB. Arginine supplementation may improve color and redox stability of beef loins through delayed onset of mitochondrial-mediated apoptotic processes. Food Chem 2020; 343:128552. [PMID: 33189476 DOI: 10.1016/j.foodchem.2020.128552] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 10/21/2020] [Accepted: 10/31/2020] [Indexed: 12/12/2022]
Abstract
The objective of this study was to evaluate the effects of arginine (ARG) and/or lysine (LYS) supplementation on meat quality and oxidative stability of beef loins. Steers (n = 40) were split among four dietary treatments (control, ARG, LYS or ARGLYS). The loins (longissimus lumborum) were obtained at 1 day postmortem and aged either 14 or 28 days prior to cutting of steaks for 7 days of display. No impacts of diet treatments on instrumental tenderness, water-holding capacity and fatty acid profiles were found (P > 0.05). Extended aging significantly decreased lipid oxidative stability, color stability and reducing ability of loins. However, steaks from ARG and ARGLYS maintained superior color stability coupled with lower mitochondrial membrane permeability and higher cytochrome c redox stability compared to control (P < 0.05). These results indicate that ARG supplementation can improve color stability of beef loins possibly through delayed onset of mitochondrial-mediated apoptotic processes.
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Affiliation(s)
- Jacob R Tuell
- Department of Animal Sciences, Purdue University, West Lafayette 47907, IN, USA
| | - Hyun-Wook Kim
- Department of Animal Sciences, Purdue University, West Lafayette 47907, IN, USA; Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, South Korea
| | - Jiaying Zhang
- Department of Animal Sciences, Purdue University, West Lafayette 47907, IN, USA
| | - Juliana Guedes
- Department of Animal Sciences, Purdue University, West Lafayette 47907, IN, USA
| | - Jin-Kyu Seo
- Department of Animal Sciences, Purdue University, West Lafayette 47907, IN, USA
| | - Jon P Schoonmaker
- Department of Animal Sciences, Purdue University, West Lafayette 47907, IN, USA
| | - Yuan H Brad Kim
- Department of Animal Sciences, Purdue University, West Lafayette 47907, IN, USA.
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Research on the Effect of Pediococcus pentosaceus on Salmonella enteritidis-Infected Chicken. BIOMED RESEARCH INTERNATIONAL 2020; 2020:6416451. [PMID: 33102586 PMCID: PMC7576369 DOI: 10.1155/2020/6416451] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Accepted: 09/28/2020] [Indexed: 12/19/2022]
Abstract
Salmonella enteritidis can cause significant morbidity and mortality in humans and economic loss in the animal industry. Improving the innate immunity is an effective method to prevent S. enteritidis infection. Pediococcus pentosaceus is a Gram-positive coccus which had probiotics properties. Numerous previously published studies reported that probiotics were beneficial to gut microbiota by changing the intestinal flora structure and inhibiting the harmful microbial growth to enhance the innate immunity. We investigated the immunological effects of P. pentosaceus on Salmonella-infected chickens by the following experiment. A total of 120 broilers from AA line were fed and divided into 2 groups (treated and control groups) for the experiment from day 1. The control group was fed with the basic diet, while the treated group was fed with the basic diet adding P. pentosaceus microcapsule with the bacterial concentration of 1 g/kg in the feed and bacterial counts 2.5 × 109 CFU/g. All the birds were given with 0.5 ml of S. enteritidis bacterial suspension (109 CFU/ml) through oral cavity at day 9. The number of dead birds was recorded and used in the analysis. The bacterial culture method and quantitative real-time PCR analysis were used to evaluate the effects of P. pentosaceus on chickens infected with S. enteritidis and to ascertain the mechanism of the effect. The results showed that the P. pentosaceus could restrain the pathogenicity of S. enteritidis and reduce the death rate from 44.4% to 23.3%. The flora in the caecum exhibited “rising-declining” trends, and the gene (TLR4, MyD88, TRAF6 NF-κB, IFN-β, TNF-a, IL6, and IL8) expression pattern was different between the experimental and control group. P. pentosaceus as a probiotic may competitively inhibit the growth of S. enteritidis and control the inflammatory response through regulating the gene expression which involved in the toll-like receptor pathway and inflammation pathway.
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Xue S, Hu J, Cheng H, Kim YHB. Effects of probiotic supplementation and postmortem storage condition on the oxidative stability of M. Pectoralis major of laying hens. Poult Sci 2020; 98:7158-7169. [PMID: 31509201 PMCID: PMC8913990 DOI: 10.3382/ps/pez518] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Accepted: 08/29/2019] [Indexed: 11/24/2022] Open
Abstract
Dietary probiotic supplementation is a promising alternative to antibiotics in the poultry industry, and some studies have found its positive impacts on meat quality attributes. The objective of this study was to evaluate the effects of dietary treatments on oxidative stability of postmortem chicken fillet (M. Pectoralis major) muscles during 7 d of storage under either high oxygen (HIOX) or vacuum (VAC) conditions. A total of 264 Hy-Line Brown laying hens (11 birds per cage) were assigned to 2 different dietary treatments (regular diet or 300 ppm probiotic, Sporulin enhanced diet) before being sacrificed. At 17 wk, one bird per cage from 6 cages per treatment was randomly selected and slaughtered (n = 12). Chicken fillets from both sides were collected and randomly assigned to HIOX or VAC conditions. Within each fillet side, the muscle was divided into 3 portions, assigned to 1 or 7 d storage period, while the caudal portion was allocated as the 0 d samples for proximate composition and fatty acid profiling. Results revealed that the muscle crude compositions were not altered in laying hens that were fed probiotic supplementary diet compared to controls (P > 0.05). However, the muscle samples from probiotic fed laying hens had higher proportions of unsaturated fatty acid (74.76 vs. 71.65%, P < 0.05) and 2-thiobarbituric acid reactive substances (0.79 vs. 0.67 mg malondialdehyde/kg meat, P < 0.05) than the samples from the control. In addition, the probiotic fed laying hens, but not controls, had higher levels of conjugated dienes (3.32 vs. 2.63 μg/g meat) and peroxides (0.40 vs. 0.30 milliequivalent O2/kg fat) in the muscle samples after 7 d of storage (P < 0.05). The results from the present study indicated that postmortem fillet muscles obtained from the laying hens fed with probiotic supplementation would be more prone to be oxidized, especially under more oxidizing conditions (HIOX and extended storage time).
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Affiliation(s)
- Siwen Xue
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette 47907, IN, USA.,Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P.R. China
| | - Jiaying Hu
- Livestock Behavior Research Unit, USDA-Agricultural Research Service, West Lafayette, IN 47907, USA
| | - Hengwei Cheng
- Livestock Behavior Research Unit, USDA-Agricultural Research Service, West Lafayette, IN 47907, USA
| | - Yuan H Brad Kim
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette 47907, IN, USA
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Stęczny K, Kokoszyński D. Effect of probiotic preparations (EM) on productive characteristics, carcass composition, and microbial contamination in a commercial broiler chicken farm. Anim Biotechnol 2020; 32:758-765. [PMID: 32302255 DOI: 10.1080/10495398.2020.1754841] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
This experiment evaluated the effect of Pro-Biotyk (Em-15) and EMFarma™ probiotics on body weight, feed intake and conversion, carcass traits, and microbial contamination in a poultry house. The probiotic preparations caused a nonsignificant increase in body weight (42 days), feed intake, and feed conversion ratio (1-42 days) and a nonsignificant decrease in chicken mortality from 4 weeks of rearing. Chickens exposed to probiotics did not differ significantly in preslaughter body weight, carcass weight, dressing percentage, and the content of carcass components. The carcasses from experimental chickens had a lower percentage of breast muscle, leg muscle, abdominal fat, and neck, as well as a higher percentage of skin with subcutaneous fat, wings, and remainder of carcasses compared with the carcasses from control birds. The probiotic preparations used in this study were highly effective as auxiliary disinfectants.
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Affiliation(s)
- Kamil Stęczny
- Department of Animal Sciences, Faculty of Animal Breeding and Biology, UTP University of Science and Technology, Bydgoszcz, Poland
| | - Dariusz Kokoszyński
- Department of Animal Sciences, Faculty of Animal Breeding and Biology, UTP University of Science and Technology, Bydgoszcz, Poland
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Tekce E, Bayraktar B, Aksakal V, Dertli E, Kamiloğlu A, Çinar K, Takma Ç, Kaya H, Gül M. Effects of Lactobacillus Reuteri E81 Added into Rations of Chukar Partridges (Alectoris Chukar) Fed Under Heat Stress Conditions on Fattening Performance and Meat Quality. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2020. [DOI: 10.1590/1806-9061-2019-1246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | | | | | | | | | | | - H Kaya
- Gümüşhane University, Turkey
| | - M Gül
- Atatürk University, Turkey
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Suryadi U, Nugraheni YR, Prasetyo AF, Awaludin A. Evaluation of effects of a novel probiotic feed supplement on the quality of broiler meat. Vet World 2019; 12:1775-1778. [PMID: 32009756 PMCID: PMC6925057 DOI: 10.14202/vetworld.2019.1775-1778] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Accepted: 10/11/2019] [Indexed: 11/16/2022] Open
Abstract
Background and Aim A local microorganism-based probiotic has been developed as an alternative to using antibiotic growth promoter and its effect on broiler meat quality has been studied, when supplemented with poultry feed at different concentrations. This study aimed to understand the effect of local microorganism-based probiotic sourced from cattle rumen and chicken intestine and added as feed supplement at different concentrations on broiler meat quality. Materials and Methods The local microorganism-based probiotic made from cattle rumen and chicken intestine contained Lactobacillus spp., Bifidobacterium spp., Streptococcus spp., and Bacillus spp. The experiments followed a completely randomized design. Treatments in the study were: P0, i.e., control (without probiotic), P1 (probiotic administered at 5 ml/kg feed), P2 (probiotic administered at 10 ml/kg feed), and P3 (probiotic administered at 15 ml/kg feed). Each treatment was repeated 5 times. Parameters examined in this study were pH, meat tenderness, fat content, and meat protein content. Results Based on a total of 200 chickens, the percentage of meat protein content in treatments P1, P2, and P3 showed an increase of 19.34%, 19.42%, and 19.64%, respectively, when compared with P0 that showed a protein content increase of 19.14%. The fat content of meat for P1, P2, and P3 was 21.54%, 21.46%, and 21.30%, respectively, which was less than the value for P0 (21.69%). The treatments did not significantly affect pH or meat tenderness when compared with the control. The usage of this novel probiotic as a feed supplement resulted in an increase in meat protein content and a decrease in fat content. Conclusion This study indicates that using the local microorganism-based probiotic sourced from cattle rumen and chicken intestine to supplement poultry feed did not have a significantly different effect (p>0.05) on meat pH; however, it had a significantly different (p<0.05) on protein and fat content of broiler meat.
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Affiliation(s)
- Ujang Suryadi
- Department of Animal Science, Politeknik Negeri Jember, Mastrip Street PO. BOX 164, Jember, Indonesia
| | - Yudhi Ratna Nugraheni
- Department of Parasitology, Faculty of Veterinary Medicine, Universitas Gadjah Mada, Jl. Fauna No. 2, Karangmalang, Yogyakarta, Indonesia
| | - Anang Febri Prasetyo
- Department of Animal Science, Politeknik Negeri Jember, Mastrip Street PO. BOX 164, Jember, Indonesia
| | - Aan Awaludin
- Department of Animal Science, Politeknik Negeri Jember, Mastrip Street PO. BOX 164, Jember, Indonesia
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Stęczny K, Kokoszynski D. Effects of probiotics and sex on physicochemical, sensory and microstructural characteristics of broiler chicken meat. ITALIAN JOURNAL OF ANIMAL SCIENCE 2019. [DOI: 10.1080/1828051x.2019.1667269] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Kamil Stęczny
- Katedra Hodowli Zwierząt, UTP University of Science and Technology, Bydgoszcz, Poland
| | - Dariusz Kokoszynski
- Katedra Hodowli Zwierząt, UTP University of Science and Technology, Bydgoszcz, Poland
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Sabikun N, Bakhsh A, Ismail I, Hwang YH, Rahman MS, Joo ST. Changes in physicochemical characteristics and oxidative stability of pre- and post-rigor frozen chicken muscles during cold storage. Journal of Food Science and Technology 2019; 56:4809-4816. [PMID: 31741505 DOI: 10.1007/s13197-019-03941-0] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/08/2019] [Accepted: 05/12/2019] [Indexed: 11/30/2022]
Abstract
The objective of this study was to investigate the effects of rigor state on physicochemical characteristics and the oxidative stability of chicken leg and breast muscles as a function of freezing time. Breast and leg muscles were excised from 24 broiler chickens at 30 min or 1.5 h postmortem (PM), frozen overnight at - 75 °C immediately, and then stored at - 20 °C for 90 days to measure the meat quality traits. Results showed that longer freezing led to deterioration of meat quality with higher deterioration for post-rigor frozen muscles. Pre-rigor frozen muscles had higher pH, water holding capacity (around 90%), and sarcomere length with a lower thaw and cook loss than post-rigor frozen muscles. The Warner-Bartzler shear force (WBSF) values for chicken leg and breast muscles were insignificant (except pre-rigor leg muscles which had significantly higher WBSF value only at 90th day of storage). The lightness (L*) value increased significantly with increasing storage for all samples. Post-rigor muscles had significantly higher TBARS values (0.62 mg MDA/kg) than the pre-rigor muscles. The leg muscles had better physicochemical characteristics compared to breast muscles, except for the cook loss. Therefore, immediate freezing (prior to onset of rigor) could be an effective way to minimize the quality deterioration of frozen chicken muscles.
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Affiliation(s)
- Nahar Sabikun
- 1Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju, 52828 Korea
| | - Allah Bakhsh
- 1Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju, 52828 Korea
| | - Ishamri Ismail
- 1Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju, 52828 Korea
| | - Young-Hwa Hwang
- 2Division of Applied Life Science (BK21+), Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, 52828 Korea
| | - M Shafiur Rahman
- 3Department of Food Engineering and Technology, State University of Bangladesh, Dhaka, 1205 Bangladesh
| | - Seon-Tea Joo
- 1Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju, 52828 Korea.,2Division of Applied Life Science (BK21+), Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, 52828 Korea
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Effects of Low-Protein Diets and Exogenous Protease on Growth Performance, Carcass Traits, Intestinal Morphology, Cecal Volatile Fatty Acids and Serum Parameters in Broilers. Animals (Basel) 2019; 9:ani9050226. [PMID: 31075855 PMCID: PMC6562632 DOI: 10.3390/ani9050226] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Accepted: 05/08/2019] [Indexed: 01/15/2023] Open
Abstract
Dietary exogenous proteases (ENZ) can be used in poultry production to improve the growth of chickens fed low-protein (LP) diets. We hypothesized that ENZ supplemented in an LP diet would improve growth performance and physiological response in broilers for 8-35 days. To investigate this, we used a 2 × 2 factorial design with crude protein (CP, normal diet (NP) and LP) and ENZ. The LP diet contained low in 1% CP and ca. 8-12% amino acids compared to the NP diet and both NP and LP diets were added without or with (1 g/kg of diet) ENZ. We randomly allocated 720 1-week-old Ross 308 male chicks to 48 pens and experimental diets. At 21 days, dietary ENZ, but not CP, increased (p = 0.007) live body weight. Body weight gain from 8-21 days was affected (p = 0.006) by dietary ENZ, but was not affected (p = 0.210) by CP. The feed conversion ratio was affected by both CP and ENZ during the starter period (p < 0.05), by ENZ (p = 0.034) during the finisher period, and by CP (p < 0.001) during the whole period. However, the interaction between CP and ENZ did not significantly affect growth performance (p > 0.05). Dietary ENZ increased (p = 0.013) the relative weight of liver at 21 days. CP and ENZ affected (p = 0.043) total short-chain fatty acids at 21 days. However, this effect was not seen (p = 0.888) at 35 days. Dietary CP increased (p < 0.05) the serum concentrations of both uric acid and creatinine in broilers. We concluded that dietary ENZ is more beneficial to younger broilers, independent of CP levels, and that its effect was restricted to body weight and the feed conversion ratio.
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Cramer TA, Kim HW, Chao Y, Wang W, Cheng HW, Kim YHB. Effects of probiotic (Bacillus subtilis) supplementation on meat quality characteristics of breast muscle from broilers exposed to chronic heat stress. Poult Sci 2018; 97:3358-3368. [PMID: 30137545 DOI: 10.3382/ps/pey176] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2018] [Accepted: 04/12/2018] [Indexed: 01/01/2023] Open
Abstract
The aim of this study was to determine the impact of probiotic feeding and chronic heat stress on meat quality, total lipid and phospholipid contents, lipid oxidation, antioxidant capacity, and heat shock protein abundance of broiler breast muscle. A total of 240 male broilers (5 birds per pen) were subjected to 4 treatments consisting of a 2 × 2 factorial design. Broilers were kept at 21-32-21°C for 10 h daily (heat stress, HS) or 21°C (thermoneutral condition) and fed a regular diet or the diet mixed with probiotic (250 ppm of Sporulin containing 3 strains of Bacillus subtilis). A total of 48 broilers (12 birds/treatment) were harvested at 46 d. Neither HS nor probiotic had substantial impacts on water-holding capacity, shear force, and color characteristics. HS induced lipid oxidation as increased 2-thiobarbituric acid reactive substances (TBARS), in which probiotic feeding decreased TBARS value (P = 0.002) and phospholipid contents (P = 0.0033) in breast muscle of HS broilers. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was increased with HS (P < 0.0001), but no significant impact of probiotic supplementation was found. Neither probiotic nor HS affected catalase activity, but superoxide dismutase and glutathione peroxidase activities were lower in HS broilers compared to thermoneutral controls (P < 0.0001) and in probiotics-fed broilers (P < 0.0001) compared to their counterparts. In addition, a significant interaction between probiotic and HS was found at glutathione peroxidase activities, in which breast muscle of broilers fed probiotic at thermoneutral condition showed the highest activity (P < 0.05). Regarding heat shock protein (HSP) determination, HS slightly increased the levels of both HSP70 (P = 0.08) and HSP27 (P = 0.05), but no significant impacts of probiotic supplementation were found. Our results indicate that probiotic feeding could improve breast muscle weight without adverse impacts on meat quality attributes, as well as alleviate oxidative deterioration of breast muscle of broilers undergoing heat stress.
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Affiliation(s)
- T A Cramer
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA
| | - H W Kim
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA.,Department of Animal Science and Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, South Korea
| | - Y Chao
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA
| | - W Wang
- Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA
| | - H W Cheng
- Livestock Behavior Research Unit, USDA-Agricultural Research Service, West Lafayette, IN 47907, USA
| | - Y H B Kim
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA
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Kim HW, Kim JH, Yan F, Cheng HW, Brad Kim YH. Effects of heat stress and probiotic supplementation on protein functionality and oxidative stability of ground chicken leg meat during display storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:5343-5351. [PMID: 28493474 DOI: 10.1002/jsfa.8423] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2016] [Revised: 04/21/2017] [Accepted: 05/07/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The present study aimed to evaluate the effects of heat stress and probiotic supplementation on protein functionality and oxidative stability of ground chicken leg during display storage. Two hundred and forty, 1-day-old male chicks (5 birds per pen) were subjected to four treatments in a 2 (thermoneutral condition at 21 °C and cyclic heat stress at 32-21-32 °C for 10 h day-1 ) × 2 (regular diet with 0 or 0.25 g kg-1 Bacillus subtilis) factorial design. Chickens were harvested at day 46, and pairs of whole legs were collected at 1 day postmortem. The chicken legs were deboned, ground, tray-packaged with oxygen-permeable film, and displayed for 3 days. RESULTS Heat stress and probiotic supplementation had no impact on pH, water-holding capacity, color, protein functionality, lipid lipolysis and lipid/protein oxidation stability (P > 0.05). Display storage increased the pH and lipid oxidation of ground chicken legs (P < 0.05). In addition, protein oxidation occurred during display storage, as determined via an increased carbonyl group (P = 0.0109) and reduced thiol group (P < 0.0001). CONCLUSION The results of the present study indicate that chronic heat stress and probiotic supplementation had no practical adverse impact on protein functionality and oxidative stability of ground chicken leg meat. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Hyun-Wook Kim
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN, USA
| | - Ji-Han Kim
- Department of Food Science & Biotechnology of Animal Resources, Konkuk University, Seoul, South Korea
| | - Feifei Yan
- Department of Animal Sciences, Purdue University, West Lafayette, IN, USA
| | - Heng-Wei Cheng
- Livestock Behavior Research Unit, USDA-Agricultural Research Service, West Lafayette, IN, USA
| | - Yuan H Brad Kim
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN, USA
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Kang DC, Gao XQ, Ge QF, Zhou GH, Zhang WG. Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification. ULTRASONICS SONOCHEMISTRY 2017. [PMID: 28633832 DOI: 10.1016/j.ultsonch.2017.03.026] [Citation(s) in RCA: 143] [Impact Index Per Article: 20.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
The objective of this study was to explore the mechanisms of power ultrasound (PUS, 150 and 300W) and treatment time (30 and 120min) on the water-holding capacity (WHC) and tenderness of beef during curing. Beef muscle at 48h post mortem was subjected to PUS treatment at a frequency of 20kHz. Analysis of compression loss and shear force showed that PUS-assisted curing significantly increased the WHC and the tenderness of beef compared to static brining (p<0.05). According to the analysis of LF-NMR, PUS treatment could increase the P21 values which indicated an improvement in water-binding ability of beef muscle. SDS-PAGE and LC-ESI-MS/MS analysis suggested that PUS induced moderate oxidation of myosin causing polymerization, which may contribute to increased water retention. On the other hand, an increased tenderness of beef is suggested by the increased MFI values and proteolysis of desmin and troponin-T. Transmission electron microscopy (TEM) further supported the effects of PUS on WHC and tenderness changes due to the swelling and disruption of myofibrils. Thus, these results provide knowledge about the mechanism for improving WHC and tenderness of beef by PUS curing, which could be employed as an emerging technology for various meat curing processes.
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Affiliation(s)
- Da-Cheng Kang
- Key Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Xue-Qin Gao
- Henan University of Animal Husbandry and Economy, Zhengzhou, Henan 450011, China
| | - Qing-Feng Ge
- Key Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Guang-Hong Zhou
- Key Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Wan-Gang Zhang
- Key Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
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Kim HW, Cramer T, Ogbeifun OOE, Seo JK, Yan F, Cheng HW, Kim YHB. Breast Meat Quality and Protein Functionality of Broilers with Different Probiotic Levels and Cyclic Heat Challenge Exposure. MEAT AND MUSCLE BIOLOGY 2017. [DOI: 10.22175/mmb2017.01.0002] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
This study was performed to evaluate the effect of probiotic feeding level on meat quality and protein functionality of breast muscle from chickens exposed to cyclic heat challenge. A total of 180 one-d-old male chicks were randomly allocated in 36 floor pens. From Day 15, the birds were exposed to 32°C for 10 h daily until the end of the experiment (Day 46). Three dietary treatments containing different levels of probiotic (a mixture of 4 lactic acid bacteria, 5.0 × 109 cfu/g) were prepared; regular diet without probiotic (control), regular diet with 0.5 g of probiotic/kg feed (probiotic 0.5) and regular diet with 1.0 g of probiotic/kg feed (probiotic 1). Both breast muscles (M. pectoralis major) were collected at 24 h postmortem, and the same side breast muscle was assigned to each experiment 1 (meat quality analysis, n = 6) and 2 (protein functionality analysis, n = 3). Probiotic feeding level did not affect initial pH and temperature declines (P > 0.05) of breast muscle until 6 h postmortem. However, the breast muscles from probiotic 1 group (5.92) showed a significantly higher ultimate pH than those from control (5.78) or probiotic 0.5 (5.82) groups at 24 h postmortem. No differences in chemical composition (moisture, protein, fat, ash, and phospholipids), water-holding capacity (cooking loss and display weight loss), shear force, and lipid oxidation stability were found in breast muscles from chickens exposed to cyclic heat challenge, regardless of probiotic levels (P > 0.05). An increase in probiotic level increased total protein solubility (P = 0.0004) and emulsion activity index of sarcoplasmic protein (P = 0.0032) of ground chicken breast. The results from the current study suggest that the supplementation of this commercial probiotic product could partially improve protein functionality of breast muscles from chickens exposed to cyclic heat challenge, in a dose-dependent manner within the applied level.
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Affiliation(s)
- Hyun-Wook Kim
- Purdue University Meat Science and Muscle Biology Laboratory, Department of Animal Sciences
| | - Traci Cramer
- Purdue University Meat Science and Muscle Biology Laboratory, Department of Animal Sciences
| | | | - Jin-Kyu Seo
- Purdue University Meat Science and Muscle Biology Laboratory, Department of Animal Sciences
| | - Feifei Yan
- Purdue University Department of Animal Sciences
| | - Heng-Wei Cheng
- U.S. Department of Agriculture Livestock Behavior Research Unit, Agricultural Research Service
| | - Yuan H. Brad Kim
- Purdue University Meat Science and Muscle Biology Laboratory, Department of Animal Sciences
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Wealleans AL, Sirukhi M, Egorov IA. Performance, gut morphology and microbiology effects of a Bacillus probiotic, avilamycin and their combination in mixed grain broiler diets. Br Poult Sci 2017; 58:523-529. [PMID: 28682111 DOI: 10.1080/00071668.2017.1349298] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
1. This study aimed to determine the effect of avilamycin (AGP) and a multi-strain Bacillus probiotic (DFM) on the performance, gut histology and microbiology of broilers fed on a mixed grain diet. 2. A total of 800 chicks were allocated to four treatments: a control diet, control+AGP, control+DFM, or control+AGP+DFM. Bodyweight, feed intake and FCR were measured at d 0, 21 and 42. Samples were taken at d42 to determine villus height (VH), crypt depth (CD) and ratio (VH:CD). Mucosal E. coli and Lactobacilli counts were measured at d42. 3. At d42, DFM and AGP+DFM significantly increased weight over the control, with AGP returning an intermediate value. FCR followed a similar pattern. DFM and AGP+DFM significantly increased VH and CD in all gut sections compared to the control. 4. DFM and AGP+DFM reduced E. coli counts compared to control, with AGP reducing caecal counts only, while Lactobacilli counts were increased. 5. Divergent histology and microbiology between treatments highlight the different modes of action of AGP and DFM for improving broiler growth and feed efficiency.
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Affiliation(s)
- A L Wealleans
- a Danisco Animal Nutrition , DuPont Industrial Biosciences , Marlborough , UK
| | - M Sirukhi
- b Danisco Animal Nutrition , DuPont Industrial Biosciences , Moscow , Russia
| | - I A Egorov
- c Poultry Nutrition , All-Russian Research and Technological Poultry Institute , Sergiev Posad , Russia
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35
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Probiotic supplementation and fast freezing to improve quality attributes and oxidation stability of frozen chicken breast muscle. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.08.035] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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