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Wang C, Chen D, Wu S, Zhou W, Chen X, Zhang Q, Wang L. Dietary supplementation with Neolamarckia cadamba leaf extract improves broiler meat quality by enhancing antioxidant capacity and regulating metabolites. ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2024; 17:358-372. [PMID: 38800732 PMCID: PMC11127102 DOI: 10.1016/j.aninu.2024.01.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 10/25/2023] [Accepted: 01/10/2024] [Indexed: 05/29/2024]
Abstract
This study was to evaluate the effect of supplementing the diet of broilers with Neolamarckia cadamba leaf extract (NCLE) on meat quality by evaluating antioxidant parameters and the expression of genes in the p38 mitogen-activated protein kinase/nuclear factor-erythroid 2-related factor 2/antioxidant responsive element (p38 MAPK/Nrf2/ARE) signaling pathway, coupled with LC-MS-based metabolomic analysis. A total of 480 one-day-old male broilers were randomly allocated to four treatment groups-a control (CON) group, which was fed a basal diet, and three NCLE treatment groups, which were fed the basal diet supplemented with 100, 200, or 400 mg/kg NCLE (N1, N2, and N3 groups, respectively) for 42 d. Compared with the CON group, meat quality was improved in the N2 and N3 groups, as evidenced by the higher pH45min (P < 0.05) and lower shear force (P < 0.05) in breast muscle (BM) and lower drip loss at 48 h (P < 0.05) in leg muscle (LM). Moreover, BM antioxidant capacity was significantly enhanced in the N3 group, characterized by an increase in the total antioxidant capacity (T-AOC), the concentrations of glutathione peroxidase (GSH-Px) and catalase (CAT), and the relative mRNA expression of p38 MAPK, extracellular-signal regulated kinase (ERK1/2), c-Jun N-terminal kinase (JNK), Nrf2, CAT, and GSH-Px (P < 0.05). Similarly, LM in the N3 group displayed higher T-AOC, increased GSH-Px and CAT concentrations, reduced malonaldehyde contents (P < 0.05), and upregulation of the relative mRNA levels of JNK, Nrf2, heme oxygenase, CAT, and superoxide dismutase (SOD) (P < 0.05). Metabolomics analysis revealed that D-arabinono-1,4-lactone and lyso-PAF C-16-d4 were negatively correlated with shear force and cooking loss (P < 0.05) and displayed increased abundance in BM of the N3 group. L-Serine levels were upregulated while D-fructose 1,6-diphosphate contents were downregulated in the three NCLE groups. Finally, the differential metabolites in both BM and LM were involved in amino acid metabolism pathways. Our results indicated that NCLE supplementation improved meat quality by enhancing antioxidant enzyme activities, promoting the expression of genes in the p38 MAPK/Nrf2/ARE signaling pathway, and regulating amino acid metabolism. The optimal NCLE concentration was found to be 400 mg/kg.
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Affiliation(s)
- Cheng Wang
- State Key Laboratory of Swine and Poultry Breeding Industry, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
- College of Forestry and Landscape Architecture, Guangdong Province Research Center of Woody Forage Engineering Technology, Guangdong Research and Development Center of Modern Agriculture (Woody Forage) Industrial Technology, Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, South China Agricultural University, Guangzhou 510642, China
| | - Dandan Chen
- College of Forestry and Landscape Architecture, Guangdong Province Research Center of Woody Forage Engineering Technology, Guangdong Research and Development Center of Modern Agriculture (Woody Forage) Industrial Technology, Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, South China Agricultural University, Guangzhou 510642, China
| | - Shou Wu
- College of Forestry and Landscape Architecture, Guangdong Province Research Center of Woody Forage Engineering Technology, Guangdong Research and Development Center of Modern Agriculture (Woody Forage) Industrial Technology, Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, South China Agricultural University, Guangzhou 510642, China
| | - Wei Zhou
- College of Forestry and Landscape Architecture, Guangdong Province Research Center of Woody Forage Engineering Technology, Guangdong Research and Development Center of Modern Agriculture (Woody Forage) Industrial Technology, Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, South China Agricultural University, Guangzhou 510642, China
| | - Xiaoyang Chen
- College of Forestry and Landscape Architecture, Guangdong Province Research Center of Woody Forage Engineering Technology, Guangdong Research and Development Center of Modern Agriculture (Woody Forage) Industrial Technology, Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, South China Agricultural University, Guangzhou 510642, China
| | - Qing Zhang
- College of Forestry and Landscape Architecture, Guangdong Province Research Center of Woody Forage Engineering Technology, Guangdong Research and Development Center of Modern Agriculture (Woody Forage) Industrial Technology, Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, South China Agricultural University, Guangzhou 510642, China
| | - Li Wang
- State Key Laboratory of Swine and Poultry Breeding Industry, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
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Qaid MM, Al-Mufarrej SI, Azzam MM, Al-Garadi MA, Alqhtani AH, H. Fazea E, Suliman GM, Alhidary IA. Effect of Rumex nervosus Leaf Powder on the Breast Meat Quality, Carcass Traits, and Performance Indices of Eimeria tenella Oocyst-Infected Broiler Chickens. Animals (Basel) 2021; 11:1551. [PMID: 34073376 PMCID: PMC8228268 DOI: 10.3390/ani11061551] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 05/21/2021] [Accepted: 05/24/2021] [Indexed: 11/16/2022] Open
Abstract
This work aimed to assess the effect of using the RNL on performance indices, carcass trait, and meat quality of broiler chicken infected with Eimeria tenella compared with commercially used anticoccidials salinomycin. Moreover, we compare these selected variables between infected medicated groups and a non-infected unmedicated group (UUT) and an infected unmedicated group (IUT). A total of 150 1-day-old Ross 308 mixed-sex broilers were divided into 6 groups. Birds in groups 1, 2, and 3 were fed basic diets supplemented with 1, 3, and 5 g of RNL/kg diet, respectively. Group 4 received a basic diet with 66 mg of salinomycin. The control groups (5 and 6) were given a basic diet with no RNL or salinomycin added. All groups except the negative controls were challenged with Eimeria tenella at 21 days old. Birds in RNL groups outperformed those in the IUT group in performance indices, and they have a similar effect to the salinomycin group. Enhancement-infected birds with RNL affected some chickens' carcass traits. Drip loss, water-holding capacity, and meat tenderness were improved by RNL inclusion (1 g) in the diet. In conclusion, the meat of infected birds receiving 1 g RNL had increased quality attributes, with preferable tenderness and springiness when compared to the IUT group. RNL could therefore also be considered a promising non-conventional feed source in the future. Further research is needed to optimize the use of RNL to improve broilers production and meat quality in both infected and non-infected conditions.
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Affiliation(s)
- Mohammed M. Qaid
- Animal Production Department, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (S.I.A.-M.); (M.M.A.); (M.A.A.-G.); (A.H.A.); (E.H.F.); (G.M.S.); (I.A.A.)
- Faculty of Veterinary Medicine, Thamar University, Dhamar 13020, Yemen
| | - Saud I. Al-Mufarrej
- Animal Production Department, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (S.I.A.-M.); (M.M.A.); (M.A.A.-G.); (A.H.A.); (E.H.F.); (G.M.S.); (I.A.A.)
| | - Mahmoud M. Azzam
- Animal Production Department, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (S.I.A.-M.); (M.M.A.); (M.A.A.-G.); (A.H.A.); (E.H.F.); (G.M.S.); (I.A.A.)
- Poultry Production Department, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt
| | - Maged A. Al-Garadi
- Animal Production Department, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (S.I.A.-M.); (M.M.A.); (M.A.A.-G.); (A.H.A.); (E.H.F.); (G.M.S.); (I.A.A.)
- Faculty of Veterinary Medicine, Thamar University, Dhamar 13020, Yemen
| | - Abdulmohsen H. Alqhtani
- Animal Production Department, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (S.I.A.-M.); (M.M.A.); (M.A.A.-G.); (A.H.A.); (E.H.F.); (G.M.S.); (I.A.A.)
| | - Esam H. Fazea
- Animal Production Department, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (S.I.A.-M.); (M.M.A.); (M.A.A.-G.); (A.H.A.); (E.H.F.); (G.M.S.); (I.A.A.)
| | - Gamaleldin M. Suliman
- Animal Production Department, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (S.I.A.-M.); (M.M.A.); (M.A.A.-G.); (A.H.A.); (E.H.F.); (G.M.S.); (I.A.A.)
- Department of Meat Production, Faculty of Animal Production, University of Khartoum, Khartoum North 13314, Sudan
| | - Ibrahim A. Alhidary
- Animal Production Department, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (S.I.A.-M.); (M.M.A.); (M.A.A.-G.); (A.H.A.); (E.H.F.); (G.M.S.); (I.A.A.)
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Yang Y, Wang W, Zhuang H, Yoon SC, Bowker B, Jiang H, Pang B. Evaluation of broiler breast fillets with the woody breast condition using expressible fluid measurement combined with deep learning algorithm. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110133] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Huang SC, Cao QQ, Cao YB, Yang YR, Xu TT, Yue K, Liu F, Tong ZX, Wang XB. Morinda officinalis polysaccharides improve meat quality by reducing oxidative damage in chickens suffering from tibial dyschondroplasia. Food Chem 2020; 344:128688. [PMID: 33246686 DOI: 10.1016/j.foodchem.2020.128688] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 11/17/2020] [Accepted: 11/17/2020] [Indexed: 12/17/2022]
Abstract
Tibial dyschondroplasia (TD) is the common leg disease in commercial broilers. However, the effects of TD on meat quality and the protective of Morinda officinalis polysaccharide (MOP) are largely unknown. Three hundred broiler chicks (one-day-old) were equally allocated into control (CON), TD and MOP-treated groups for 15 days. The results indicated that TD influenced morphology and meat quality-related parameters of the breast muscle, and changed the activity and mRNA expression of antioxidant enzymes in plasma and breast muscles. Moreover, metabolomics profiling of breast muscle revealed that the main altered metabolites 4-guanidinobutyric acid and chenodeoxycholic acid, which are related to meat quality and oxidative stress. Additionally, 500 mg/L MOP effectively restored the content of meat metabolites and oxidative damage. These findings suggest that oxidative damage caused by TD may affect meat quality in broilers by changing the content of breast muscle metabolites and that MOP supplementation has a restorative effect.
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Affiliation(s)
- Shu-Cheng Huang
- College of Veterinary Medicine, Henan Agricultural University, Zhengzhou 450002, PR China.
| | - Qin-Qin Cao
- College of Veterinary Medicine, Henan Agricultural University, Zhengzhou 450002, PR China
| | - Ya-Bing Cao
- College of Forestry, Henan Agricultural University, Zhengzhou 450002, PR China
| | - Yu-Rong Yang
- College of Veterinary Medicine, Henan Agricultural University, Zhengzhou 450002, PR China
| | - Ting-Ting Xu
- College of Veterinary Medicine, Henan Agricultural University, Zhengzhou 450002, PR China
| | - Ke Yue
- College of Veterinary Medicine, Henan Agricultural University, Zhengzhou 450002, PR China
| | - Fang Liu
- College of Veterinary Medicine, Henan Agricultural University, Zhengzhou 450002, PR China
| | - Zong-Xi Tong
- College of Veterinary Medicine, Henan Agricultural University, Zhengzhou 450002, PR China
| | - Xue-Bing Wang
- College of Veterinary Medicine, Henan Agricultural University, Zhengzhou 450002, PR China.
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Wet bone-in ageing and effect on beef quality technological parameters. Journal of Food Science and Technology 2019; 56:5538-5543. [PMID: 31749502 DOI: 10.1007/s13197-019-04017-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/05/2019] [Accepted: 08/07/2019] [Indexed: 10/26/2022]
Abstract
This study aimed to evaluate the effect of wet ageing on chemical-physical characteristics of sirloin and bone-in rib eye steaks obtained from 18 months old young bulls and 27 months old heifers. A positive beef tenderization effect of wet ageing was observed with lower values constantly detected in the rib-eye samples and significantly lower shear force values showed in heifer steaks if compared to bulls. The pH values detected both in pre- and post-ageing samples fell in the normal range for meats. The water holding capacity of sirloin samples increased with ageing while in rib eye steaks, no significant differences were detected among samples taken before and after ageing. Meat ageing resulted in a decrease of cooking loss, while meat colour parameters were not influenced by ageing and fell within the normal range. An evident improvement of the sensorial quality of bone-in wet aged beef, especially in tenderness, was achieved.
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Moutiq R, Misra NN, Mendonça A, Keener K. In-package decontamination of chicken breast using cold plasma technology: Microbial, quality and storage studies. Meat Sci 2019; 159:107942. [PMID: 31522105 DOI: 10.1016/j.meatsci.2019.107942] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 09/05/2019] [Accepted: 09/05/2019] [Indexed: 01/14/2023]
Abstract
Atmospheric cold plasma (ACP) is a promising non-thermal technology for controlling food spoilage. In this study, ACP treatment at 100 kV for 1, 3 and 5 min was applied to chicken breast samples. Approximately 2 log CFU/g reduction in natural microflora of chicken was achieved within 5 min of treatment and 24 h of storage. The observed reduction was attributed to the reactive oxygen and nitrogen species in cold plasma. For shelf-life study, control and ACP treated samples (100 kV for 5 min) were analysed for the population of mesophiles, psychrotrophs and Enterobacteriaceae as well as sample colour and pH over a storage period of 24 days. On day 24, the population of mesophiles, psychrotrophs and Enterobacteriaceae in treated chicken was respectively 1.5, 1.4 and 0.5 log lower than the control. These results suggest that in-package ACP is an effective technology to extend the shelf-life of poultry products.
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Affiliation(s)
- Rkia Moutiq
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA
| | - N N Misra
- Center for Crops Utilization Research, Iowa State University, Ames, IA, USA; Department of Engineering, Faculty of Agriculture, Dalhousie University, NS, Canada.
| | - Aubrey Mendonça
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA; Center for Crops Utilization Research, Iowa State University, Ames, IA, USA
| | - Kevin Keener
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA; Center for Crops Utilization Research, Iowa State University, Ames, IA, USA
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Fusion of Spectra and Texture Data of Hyperspectral Imaging for the Prediction of the Water-Holding Capacity of Fresh Chicken Breast Filets. APPLIED SCIENCES-BASEL 2018. [DOI: 10.3390/app8040640] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Rapid classification of intact chicken breast fillets by predicting principal component score of quality traits with visible/near-Infrared spectroscopy. Food Chem 2018; 244:184-189. [DOI: 10.1016/j.foodchem.2017.09.148] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2017] [Revised: 09/26/2017] [Accepted: 09/28/2017] [Indexed: 11/21/2022]
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9
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Visible and Near-Infrared Hyperspectral Imaging for Cooking Loss Classification of Fresh Broiler Breast Fillets. APPLIED SCIENCES-BASEL 2018. [DOI: 10.3390/app8020256] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Quality Assessment of Intact Chicken Breast Fillets Using Factor Analysis with Vis/NIR Spectroscopy. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1102-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Jiang H, Yoon SC, Zhuang H, Wang W, Yang Y. Evaluation of factors in development of Vis/NIR spectroscopy models for discriminating PSE, DFD and normal broiler breast meat. Br Poult Sci 2017; 58:673-680. [DOI: 10.1080/00071668.2017.1364350] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Hongzhe Jiang
- College of Engineering, China Agricultural University, Beijing China
| | - Seung-Chul Yoon
- Quality & Safety Assessment Research Unit, U.S. National Poultry Research Center, USDA-ARS, Athens, GA USA
| | - Hong Zhuang
- Quality & Safety Assessment Research Unit, U.S. National Poultry Research Center, USDA-ARS, Athens, GA USA
| | - Wei Wang
- College of Engineering, China Agricultural University, Beijing China
| | - Yi Yang
- College of Engineering, China Agricultural University, Beijing China
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Mir NA, Rafiq A, Kumar F, Singh V, Shukla V. Determinants of broiler chicken meat quality and factors affecting them: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:2997-3009. [PMID: 28974784 PMCID: PMC5603000 DOI: 10.1007/s13197-017-2789-z] [Citation(s) in RCA: 240] [Impact Index Per Article: 34.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/17/2017] [Accepted: 08/07/2017] [Indexed: 11/30/2022]
Abstract
Broiler production at mass level has already been achieved and now emphasis is being laid on increasing meat quality by altering various characteristics of broiler meat. Appearance, texture, juiciness, wateriness, firmness, tenderness, odor and flavor are the most important and perceptible meat features that influence the initial and final quality judgment by consumers before and after purchasing a meat product. The quantifiable properties of meat such as water holding capacity, shear force, drip loss, cook loss, pH, shelf life, collagen content, protein solubility, cohesiveness, and fat binding capacity are indispensable for processors involved in the manufacture of value added meat products. Nutrition of birds has a significant impact on poultry meat quality and safety. It is well known that dietary fatty acid profiles are reflected in tissue fatty acid. Management of poultry meat production is reflected mostly on consumption features (juiciness, tenderness, flavour) of meat. After slaughter, biochemical changes, causing the conversion of muscle to meat, determine final meat quality. Postmortem carcass temperature has profound effect on rigor mortis and the physicochemical changes observed in PSE muscles are attributed to postmortem glycolysis, temperature, and pH. Primary processing and further processing have become a matter of concern with respect to nutritional quality of broiler meat. Genetic variation among birds could contribute to large differences in the rate of rigor mortis completion and meat quality. Heritability estimates for meat quality traits in broilers are amazingly high (0.35-0.81), making genetic selection a best tool for improvement of broiler meat quality.
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Affiliation(s)
- Nasir Akbar Mir
- Division of AN&FT, Central Avian Research Institute, Izatnagar, Bareilly, India
| | - Aasima Rafiq
- Krishi Vigyan Kendra, SKUAST- Kashmir, Anantnag, J&K India
| | - Faneshwar Kumar
- Division of Poultry Science, IVRI, Izatnagar, Bareilly, India
| | - Vijay Singh
- Division of Poultry Science, IVRI, Izatnagar, Bareilly, India
| | - Vivek Shukla
- Division of Livestock Products Technology, Bombay Veterinary College, Parel, Mumbai, India
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Jiang H, Yoon SC, Zhuang H, Wang W. Predicting Color Traits of Intact Broiler Breast Fillets Using Visible and Near-Infrared Spectroscopy. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0907-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Subramaniyan SA, Kang DR, Belal SA, Cho ESR, Jung JH, Jung YC, Choi YI, Shim KS. Meat Quality and Physicochemical Trait Assessments of Berkshire and Commercial 3-way Crossbred Pigs. Korean J Food Sci Anim Resour 2016; 36:641-649. [PMID: 27857540 PMCID: PMC5112427 DOI: 10.5851/kosfa.2016.36.5.641] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
In this study, we compared qualities and physiochemical traits of meat from Berkshire (black color) pigs with those of meat from 3-way Landrace (white color) × Yorkshire (white color) × Duroc (red color) crossbred pigs (LYD). Meat quality characteristics, including pH, color, drip loss, cooking loss, and free amino acid, fatty acid, vitamin, and mineral contents of longissimus dorsi muscles, were compared. Meat from Berkshire pigs had deeper meat color (redness), higher pH, and lower drip loss and cooking loss than meat from LYD pigs. Moreover, meat from Berkshire pigs had higher levels of phosphoserine, aspartic acid, threonine, serine, asparagine, α-aminoadipic acid, valine, methionine, isoleucine, leucine, tyrosine, histidine, tryptophan, and carnosine and lower levels of glutamic acid, glycine, alanine, and ammonia than did meat from LYD pigs. The fatty acids oleic acid, docosahexaenoic acid (DHA), and monounsaturated fatty acids (MUFA) were present in significantly higher concentrations in Berkshire muscles than they were in LYD muscles. Additionally, Berkshire muscles were significantly enriched with nucleotide components (inosine), minerals (Mg and K), and antioxidant vitamins such as ascorbic acid (C) in comparison with LYD muscles. In conclusion, our results show that in comparison with LYD meat, Berkshire meat has better meat quality traits and is a superior nutritional source of all essential amino acids, monounsaturated fatty acids, vitamin C, and minerals (Mg and K).
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Affiliation(s)
| | - Da Rae Kang
- Department of Animal Biotechnology, Chonbuk National University, Jeonju 54896, Korea
| | - Shah Ahmed Belal
- Department of Animal Biotechnology, Chonbuk National University, Jeonju 54896, Korea
| | - Eun-So-Ri Cho
- Department of Animal Biotechnology, Chonbuk National University, Jeonju 54896, Korea
| | | | | | - Yang-Il Choi
- Department of Animal Biotechnology, Chungbuk National University, Cheongju 28644, Korea
| | - Kwan-Seob Shim
- Department of Animal Biotechnology, Chonbuk National University, Jeonju 54896, Korea
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Bowker B, Zhuang H. Impact of white striping on functionality attributes of broiler breast meat. Poult Sci 2016; 95:1957-65. [DOI: 10.3382/ps/pew115] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/19/2016] [Indexed: 11/20/2022] Open
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Khan MI, Lee HJ, Kim HJ, Young HI, Lee H, Jo C. Marination and Physicochemical Characteristics of Vacuum-aged Duck Breast Meat. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2016; 29:1639-1945. [PMID: 26954195 PMCID: PMC5088385 DOI: 10.5713/ajas.15.1053] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/23/2015] [Revised: 02/09/2016] [Accepted: 02/29/2016] [Indexed: 11/27/2022]
Abstract
We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at 4°C for 14 d. One half was marinated for 0, 7, or 14 d, while the second half was used as a control. Marinade absorption, cooking loss, cooking yield, texture profile, pH, color, protein solubility, and thiobarbituric acid reactive substances (TBARS) values were evaluated, and protein sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was performed. Marinade absorption and pH did not vary significantly after 14 d of aging. Marination increased the pH, color (a* and b*) values, and cooking yield and reduced cooking loss. TBARS values significantly increased with aging time, but were significantly reduced by marination. Myofibril and total protein solubility increased with aging and marination, while SDS-PAGE showed protein degradation. Hence, aging and marination can be used simultaneously to improve physicochemical quality and cooking yield of vacuum-aged duck breast.
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Affiliation(s)
- Muhammad Issa Khan
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.,National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38040, Pakistan
| | - Hyun Jung Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Hyun-Joo Kim
- Crop Post-harvest Technology Division, National Institute of Crop Science, RDA, Suwon 16613, Korea
| | - Hae In Young
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Haelim Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
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Pelicia K, Garcia EA, Molino AB, Santos GC, Vieira Filho JA, Santos TA, Berto DA. Chicken Meat Submitted to Gamma Radiation and Packed with or without Oxygen. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2015. [DOI: 10.1590/1516-635x1702255-262] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Bowker B, Zhuang H. Relationship between water-holding capacity and protein denaturation in broiler breast meat. Poult Sci 2015; 94:1657-64. [PMID: 26009757 DOI: 10.3382/ps/pev120] [Citation(s) in RCA: 67] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/19/2015] [Indexed: 11/20/2022] Open
Abstract
The objective of this study was to determine the relationship between water-holding capacity (WHC) attributes and protein denaturation in broiler breast meat. Boneless skinless breast fillets (n = 72) were collected from a commercial processing plant at 2 h postmortem and segregated into low-WHC and high-WHC groups based on muscle pH and color (L*a*b*). At 6 and 24 h postmortem, brine uptake (%), cooking loss (%), and protein solubility (sarcoplasmic and myofibrillar) were measured and protein fractions were analyzed using SDS-PAGE. Drip loss accumulation (%) was measured after storage for 2 and 7 days postmortem. High-WHC fillets exhibited lower L*-lightness values and greater pH values at 2 and 24 h postmortem than low-WHC fillets. High-WHC fillets had greater brine uptake and less cooking loss at both 6 and 24 h postmortem compared to low-WHC fillets. Aging from 6 to 24 h postmortem increased brine uptake in high-WHC fillets, but did not affect cooking loss in either low-WHC or high-WHC fillets. Drip loss accumulation was greater in low-WHC fillets at both 2 and 7 days postmortem. Myofibrillar protein solubility decreased with postmortem time but was not different between low-WHC and high-WHC fillets. Sarcoplasmic protein solubility increased with postmortem time and was greater in high-WHC fillets. SDS-PAGE analysis indicated that low-WHC fillets exhibited more glycogen phosphorylase denaturation than high-WHC fillets as evidenced by a more extensive shift of the protein from the sarcoplasmic to the myofibrillar protein fraction. Correlation analysis revealed that overall protein solubility measurements were not related to WHC attributes but that the degree of glycogen phosphorylase denaturation was significantly correlated (|r| = 0.52 to 0.80) to measures of WHC. Data indicated that WHC differences in broiler breast fillets were not due to differences in myofibrillar protein denaturation and suggested that the denaturation of sarcoplasmic proteins onto myofibrils may influence WHC in breast meat.
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Affiliation(s)
- B Bowker
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens, GA 30605
| | - H Zhuang
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens, GA 30605
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Zhuang H, Bowker B, Samuel D. Effect of postmortem aging on marination performance of broiler breast pectoralis major categorized by color lightness. Poult Sci 2014; 93:3123-9. [PMID: 25260524 DOI: 10.3382/ps.2013-03650] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The objective was to evaluate the effect of postmortem aging on marination performance of early-deboned chicken breast fillets (pectoralis major) with different color lightness. Effects of marination on muscle shear force were also determined. Early-deboned (2 h postmortem) broiler butterfly fillets were visually selected based on their color lightness (pale, normal, and dark) from a commercial plant. The individual butterfly fillets were separated into left and right fillets. One of them was used for 6-h marination treatment and the other for 24-h marination treatment. Samples were marinated in a vacuum tumbler (-0.6 atm, 16 rpm, 20 min) with 20% wt/wt marinade yielding 0.75% NaCl and 0.45% phosphate in the final product. The effect of aging on salt-induced water gain by breast muscle was also measured using the swelling/centrifuging method. Marinade uptake, marinade retention, raw product yield, and cooked product yield were determined after tumbling, following storage for 24 and 48 h after marination and after cooking. Salt-induced water gain was greater (P < 0.05) in nonmarinated fillets at 24 h postmortem compared with 6 h postmortem. Compared with unmarinated fillets, marination enhanced finished product yield significantly (P < 0.05) regardless of postmortem aging and color lightness. Marinade retention and product yield were different (P < 0.05) in fillets categorized by L* (lightness) values. There were no differences (P > 0.05) between 2 postmortem aging times for marinade uptake, overall product yield, cooking loss, final cooked product yield, or meat shear force regardless of initial fillet L* values. However, marinade retention of 6-h samples was significantly better than 24-h samples (P < 0.05). These results demonstrate that with a targeted 15% marinade uptake, postmortem aging of 2-h deboned fillets before marination does not affect marinade uptake and product yield, but significantly affects marinade retention by boneless skinless chicken breast.
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Affiliation(s)
- H Zhuang
- USDA, Agricultural Research Service, Russell Research Center, 950 College Station Road, Athens, GA 30604-5677
| | - B Bowker
- USDA, Agricultural Research Service, Russell Research Center, 950 College Station Road, Athens, GA 30604-5677
| | - D Samuel
- USDA, Agricultural Research Service, Russell Research Center, 950 College Station Road, Athens, GA 30604-5677
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Kim YB, Jeong JY, Ku SK, Kim EM, Park KJ, Jang A. Effects of Various Thawing Methods on the Quality Characteristics of Frozen Beef. Korean J Food Sci Anim Resour 2013. [DOI: 10.5851/kosfa.2013.33.6.723] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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