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Tathong T, Khamhan S, Soisungwan S, Phoemchalard C. Effects of Hemp-Derived Cannabidiol Supplementation on Blood Variables, Carcass Characteristics, and Meat Quality of Goats. Animals (Basel) 2024; 14:1718. [PMID: 38929337 PMCID: PMC11200617 DOI: 10.3390/ani14121718] [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: 04/30/2024] [Revised: 06/03/2024] [Accepted: 06/04/2024] [Indexed: 06/28/2024] Open
Abstract
Stress experienced by animals during pre-mortem management handling significantly affects both their welfare and the quality of the meat produced. Using hemp-derived CBD may offer several benefits in alleviating this issue. In this study, we investigated the effects of hemp-derived CBD supplementation on blood variables, growth performance, carcass characteristics, and meat quality in goats. Sixteen crossbred Boer goats were divided into four groups receiving a basal diet supplemented with 0 (control), 0.1, 0.2, or 0.3 mL CBD/30 kg body weight over 90 days. Although growth, carcass characteristics, and pH remained unaffected, CBD supplementation influenced several blood variables. Specifically, dietary CBD at 0.1-0.3 mL increased white blood cell (WBC) counts, while 0.3 mL CBD increased serum total protein, globulin, sodium, and carbon dioxide levels, potentially affecting protein metabolism and electrolyte balance. Over time, significant changes were noted in hematological profiles, kidney markers, protein profiles, and some electrolytes, indicating physiological adaptations. Regarding meat quality, supplementation with 0.2-0.3 mL of CBD linearly improved color redness and stability; moreover, CBD supplementation improved tenderness and textural properties, resulting in a softer meat texture. However, analysis using an E-nose indicated increased ammonia and organic solvent vapors in meat from the higher CBD groups. This study concluded that CBD supplementation up to 0.3 mL of CBD/30 kg body weight beneficially modulated blood biomarkers, meat color, and tenderness without adverse impacts on growth or carcass characteristics in goats.
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Affiliation(s)
- Tanom Tathong
- Department of Food Technology, Faculty of Agriculture and Technology, Nakhon Phanom University, Nakhon Phanom 48000, Thailand;
| | - Supawut Khamhan
- That Phanom College, Nakhon Phanom University, Nakhon Phanom 48110, Thailand;
| | - Salinee Soisungwan
- Department of Food Technology, Faculty of Agriculture and Technology, Nakhon Phanom University, Nakhon Phanom 48000, Thailand;
| | - Chirasak Phoemchalard
- Department of Agriculture, Mahidol University, Amnatcharoen Campus, Amnatcharoen 37000, Thailand;
- Excellence Center on Agriculture and Food for Health, Mahidol University, Amnatcharoen Campus, Amnatcharoen 37000, Thailand
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Tabiś A, Szumny A, Bania J, Pacyga K, Lewandowska K, Kupczyński R. Comparison of the Effects of Essential Oils from Cannabis sativa and Cannabis indica on Selected Bacteria, Rumen Fermentation, and Methane Production-In Vitro Study. Int J Mol Sci 2024; 25:5861. [PMID: 38892045 PMCID: PMC11172183 DOI: 10.3390/ijms25115861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2024] [Revised: 05/14/2024] [Accepted: 05/25/2024] [Indexed: 06/21/2024] Open
Abstract
This study aimed to evaluate the effects of essential oils (EOs) extracted from Cannabis sativa L. and Cannabis indica Lam. on in vitro ruminal fermentation characteristics, selected rumen microbial populations, and methane production. GC-MS analyses allowed us to identify 89 compounds in both EOs. It was found that E-β-caryophyllene predominated in C. sativa (18.4%) and C. indica (24.1%). An in vitro (Ankom) test was performed to analyse the control and monensin groups, as well as the 50 µL or 100 µL EOs. The samples for volatile fatty acids (VFAs), lactate, and microbiological analysis were taken before incubation and after 6 and 24 h. The application of EOs of C. indica resulted in an increase in the total VFAs of acetate and propionate after 6 h of incubation. The applied EOs had a greater impact on the reduction in methane production after 6 h, but no apparent effect was noted after 24 h. Lower concentrations of C. sativa and C. indica had a more pronounced effect on Lactobacillus spp. and Buryrivibrio spp. than monensin. The presented findings suggest that C. sativa and C. indica supplementation can modify ruminal fermentation, the concentrations of specific volatile fatty acids, and methane production.
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Affiliation(s)
- Aleksandra Tabiś
- Department of Food Hygiene and Consumer Health Protection, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland; (A.T.); (J.B.)
| | - Antoni Szumny
- Department of Food Chemistry and Biocatalysis, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland;
| | - Jacek Bania
- Department of Food Hygiene and Consumer Health Protection, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland; (A.T.); (J.B.)
| | - Katarzyna Pacyga
- Department of Environment Hygiene and Animal Welfare, Faculty of Biology and Animal Science, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland; (K.P.); (K.L.)
| | - Kamila Lewandowska
- Department of Environment Hygiene and Animal Welfare, Faculty of Biology and Animal Science, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland; (K.P.); (K.L.)
| | - Robert Kupczyński
- Department of Environment Hygiene and Animal Welfare, Faculty of Biology and Animal Science, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland; (K.P.); (K.L.)
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Khamhan S, Tathong T, Phoemchalard C. The Effects of Fresh Hemp Leaf Supplementation ( Cannabis sativa) on the Physiological and Carcass Characteristics and Meat Quality in Transported Goats. Animals (Basel) 2023; 13:3881. [PMID: 38136918 PMCID: PMC10740800 DOI: 10.3390/ani13243881] [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: 11/13/2023] [Revised: 12/09/2023] [Accepted: 12/15/2023] [Indexed: 12/24/2023] Open
Abstract
Transportation stress adversely affects animal health, productivity, and meat quality. Bioactive plant compounds may alleviate transit stress in livestock. This study evaluated the effects of fresh hemp leaf supplementation on blood metabolites, performance, carcass traits, and meat quality in transported goats. Twenty male goats (15 ± 2.76 kgBW) were investigated, some were given a hemp supplement (n = 10) and the remaining goats were used as a control group (n = 10). The hemp group received 10 g/30 kg body weight of fresh leaves prior to transportation. Blood samples were analyzed before and after the 200 km journey. The goats were slaughtered after transit and the quality of the meat examined. In the controlled group, transportation increased neutrophils and electrolytes, but decreased lymphocytes and hemoglobin. In contrast in the hemp-supplemented group, the hemp maintained this animal blood parameters. Body weight and carcass yield, however, did not differ between the two groups. Hemp reduced meat redness at 1 h postmortem but had minimal effects on its pH, color, water holding capacity, tenderness, and texture after 24 h. However, hemp supplementation did alter the odor profiles between the two groups detected by electronic nose sensors. In conclusion, fresh hemp leaf supplementation maintained blood metabolites and had minor advantageous effects on meat quality in response to transportation stress in goats. Further investigation using hemp supplements shows potential to alleviate transit stress, although higher doses may be required in order to further enhance its benefits.
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Affiliation(s)
- Supawut Khamhan
- That Phanom College, Nakhon Phanom University, Nakhon Phanom 48110, Thailand
| | - Tanom Tathong
- Department of Food Technology, Faculty of Agriculture and Technology, Nakhon Phanom University, Nakhon Phanom 48000, Thailand;
| | - Chirasak Phoemchalard
- Department of Agriculture, Mahidol University, Amnatcharoen Campus, Amnatcharoen 37000, Thailand;
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Zorn VE, Brandebourg TD, Mullenix MK, Belk AD, Ale KB, Abrahamsen FW, Gurung NK, Sawyer JT. Influence of Hempseed Meal on Fresh Goat Meat Characteristics Stored in Vacuum Packaging. Animals (Basel) 2023; 13:2628. [PMID: 37627419 PMCID: PMC10451711 DOI: 10.3390/ani13162628] [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: 07/12/2023] [Revised: 08/08/2023] [Accepted: 08/10/2023] [Indexed: 08/27/2023] Open
Abstract
The objective of this study was to determine the influence of hempseed meal (HSM) on goat meat characteristics. Goats (N = 10/treatment) were allocated to a diet concentration (0, 10, 20, or 30%) of HSM, fed for 60 days, and harvested. Carcass measurements were collected after chilling, and subsequently fabricated into wholesale subprimals. From the subprimals of the shoulder and leg, steaks were cut 2.54 cm thick, vacuum packaged, and assigned to laboratory methods: cook yield, instrumental color, lipid oxidation, microbial spoilage, and instrumental tenderness. HSM did not alter (p > 0.05) carcass characteristics, microbial spoilage, cook loss, or the thiobarbituric acid reactive substance (TBARS). However, a decrease in objective tenderness measurements (p < 0.05) was observed with greater concentrations of HSM supplementation in the diet. Instrumental surface color values for lightness (L*) indicated that steaks became lighter and less red (a*) as storage time increased (p < 0.05). Results suggest that HSM and storage time do not alter some goat meat traits, but HSM or storage time separately may influence goat meat quality. HSM may be an effective feed ingredient that does not alter carcass quality or meat yield.
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Affiliation(s)
- Virginia E. Zorn
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.D.B.); (M.K.M.)
| | - Terry D. Brandebourg
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.D.B.); (M.K.M.)
| | - Mary K. Mullenix
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.D.B.); (M.K.M.)
| | - Aeriel D. Belk
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.D.B.); (M.K.M.)
| | - Khim B. Ale
- Department of Agricultural and Environmental Sciences, Tuskegee University, Tuskegee, AL 36088, USA; (K.B.A.); (F.W.A.); (N.K.G.)
| | - Frank W. Abrahamsen
- Department of Agricultural and Environmental Sciences, Tuskegee University, Tuskegee, AL 36088, USA; (K.B.A.); (F.W.A.); (N.K.G.)
| | - Nar K. Gurung
- Department of Agricultural and Environmental Sciences, Tuskegee University, Tuskegee, AL 36088, USA; (K.B.A.); (F.W.A.); (N.K.G.)
| | - Jason T. Sawyer
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.D.B.); (M.K.M.)
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Winders TM, Holman DB, Schmidt KN, Luecke SM, Smith DJ, Neville BW, Dahlen CR, Swanson KC, Amat S. Feeding hempseed cake alters the bovine gut, respiratory and reproductive microbiota. Sci Rep 2023; 13:8121. [PMID: 37208436 DOI: 10.1038/s41598-023-35241-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Accepted: 05/15/2023] [Indexed: 05/21/2023] Open
Abstract
A growing number of studies have investigated the feasibility of utilizing hemp by-products as livestock feedstuffs; however, their impact on livestock microbiomes remains unexplored. Here, we evaluated the effects of feeding hempseed cake on the gastrointestinal, respiratory, and reproductive microbiota in beef heifers. Angus-crossbred heifers (19-months old, initial body weight = 494 ± 10 kg [SE]) were fed a corn-based finishing diet containing 20% hempseed cake as a substitute for 20% corn dried distillers' grains with solubles (DM basis; Control; n = 16/group) for 111 days until slaughter. Ruminal fluid and deep nasopharyngeal swabs (days 0, 7, 42, 70 and 98), and vaginal and uterine swabs (at slaughter) were collected, and the microbiota assessed using 16S rRNA gene sequencing. Diet affected the community structure of the ruminal (d 7-98; 0.06 ≤ R2 ≤ 0.12; P < 0.05), nasopharyngeal (d 98; R2 = 0.18; P < 0.001), and vaginal (R2 = 0.06; P < 0.01) microbiota. Heifers fed hempseed cake had increased microbial diversity in the rumen, reduced microbial richness in the vagina, and greater microbial diversity and richness in the uterus. In addition to the distinct microbial communities in the rumen, nasopharynx, vagina and uterus, we identified 28 core taxa that were shared (≥ 60% of all samples) across these sampling locations. Feeding hempseed cake appeared to alter the bovine gut, respiratory and reproductive microbiota. Our results suggest that future research aiming to evaluate the use of hemp by-products in livestock diet should consider their impact on animal microbiome and microbiome mediated animal health and reproductive efficiency. Our findings also highlight the need for research evaluating the impact of hemp-associated food and personal care products on the human microbiome.
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Affiliation(s)
- Thomas M Winders
- Department of Animal Sciences, North Dakota State University, Fargo, ND, 58108-6050, USA
| | - Devin B Holman
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C & E Trail, Lacombe, AB, T4L 1W1, Canada
| | - Kaycie N Schmidt
- Department of Microbiological Sciences, North Dakota State University, Fargo, ND, 58108-6050, USA
| | - Sarah M Luecke
- Department of Microbiological Sciences, North Dakota State University, Fargo, ND, 58108-6050, USA
| | - David J Smith
- USDA ARS, Edward T. Schafer Agricultural Research Center, Fargo, ND, 58102, USA
| | - Bryan W Neville
- USDA-ARS, U.S. Meat Animal Research Center, Clay Center, NE, 68933, USA
| | - Carl R Dahlen
- Department of Animal Sciences, North Dakota State University, Fargo, ND, 58108-6050, USA
- Center for Nutrition and Pregnancy, North Dakota State University, Fargo, ND, 58108-6050, USA
| | - Kendall C Swanson
- Department of Animal Sciences, North Dakota State University, Fargo, ND, 58108-6050, USA
| | - Samat Amat
- Department of Microbiological Sciences, North Dakota State University, Fargo, ND, 58108-6050, USA.
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Yano H, Fu W. Hemp: A Sustainable Plant with High Industrial Value in Food Processing. Foods 2023; 12:foods12030651. [PMID: 36766179 PMCID: PMC9913960 DOI: 10.3390/foods12030651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/30/2023] [Accepted: 01/31/2023] [Indexed: 02/05/2023] Open
Abstract
In the era of SDGs, useful plants which provide valuable industrial outputs and at the same time pose less impact on the environment should be explored. Hemp seems one of the most relevant gluten-free crop plants to meet such requirements. Its high nutritional value is comparable to soy. Moreover, almost the whole body of the hemp plant has a wide array of utility: industrial production of food, fiber, and construction materials. In view of environmental sustainability, hemp requires less pesticides or water in cultivation compared to cotton, a representative fiber plant. This short review investigates hemp's sustainability as a plant as well as its utility value as a highly nutritional material in the food industry. Recent application research of hemp protein in food processing includes plant milk, emulsifiers, fortification of gluten-free bread, plant-based meat production, as well as membrane formation. These studies have revealed distinctive properties of hemp protein, especially in relation to disulfide (S-S)/sulfhydryl (-SH)-mediated interactions with protein from other sources. While its cultivation area and industrial use were limited for a while over confusion with marijuana, the market for industrial hemp is growing rapidly because it has been highly reevaluated in multiple areas of industry. Conclusively, with its sustainability as a plant as well as its distinctive useful property of the seed protein, hemp has promising value in the development of new foods.
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