Advances in research on poultry and rabbit meat quality

Data-Mining Methodology to Improve the Scientific Production Quality in Turkey Meat and Carcass Characterization Studies

The present research aims to describe how turkey meat and carcass quality traits define the interest of the scientific community through the quality standards of journals in which studies are published. To this end, an analysis of 92 research documents addressing the study of turkey carcass and meat quality over the last 57 years was performed. Meat and carcass quality attributes were dependent variables and included traits related to carcass dressing, muscle fiber, pH, colorimetry, water-holding capacity, texture, and chemical composition. The independent variables comprised publication quality traits, including journal indexation, database, journal impact factor (JIF), quartile, publication area, and JIF percentage. For each dependent variable, a data-mining chi-squared automatic interaction detection (CHAID) decision tree was developed. Carcass or piece yield was the only variable that did not show an impact on the publication quality. Moreover, color and pH measurements taken at 72 h postmortem showed a negative impact on publication interest. On the other hand, variables including water-retaining attributes, colorimetry, pH, chemical composition, and shear force traits stood out among the quality-enhancing variables due to their low inclusion in papers, while high standards improved power.

Novel 4th-generation phytase improves broiler growth performance and reduces woody breast severity through modulation of muscle glucose uptake and metabolism

The objective of the present study was to determine the effect of a novel (4th generation) phytase supplementation as well as its mode of action on growth, meat quality, and incidence of muscle myopathies. One-day old male broilers (n = 720) were weighed and randomly allocated to 30 floor pens (24 birds/pen) with 10 replicate pens per treatment. Three diets were fed from hatch to 56- days-old: a 3-phase corn-soy based diet as a positive control (PC); a negative control (NC) formulated to be isocaloric and isonitrogenous to the PC and with a reduction in Ca and available P, respectively; and the NC supplemented with 2,000 phytase units per kg of diet (NC + P). At the conclusion of the experiment, birds fed with NC + P diet were significantly heavier and had 2.1- and 4.2-points better feed conversion ratio (FCR) compared to birds offered NC and PC diets, respectively. Processing data showed that phytase supplementation increased live weight, hot carcass without giblets, wings, tender, and skin-on drum and thigh compared to both NC and PC diets. Macroscopic scoring showed that birds fed the NC + P diet had lower woody breast (WB) severity compared to those fed the PC and NC diets, however there was no effect on white striping (WS) incidence and meat quality parameters (pH, drip loss, meat color). To delineate its mode of action, iSTAT showed that blood glucose concentrations were significantly lower in birds fed NC + P diet compared to those offered PC and NC diets, suggesting a better glucose uptake. In support, molecular analyses demonstrated that the breast muscle expression (mRNA and protein) of glucose transporter 1 (GLUT1) and glucokinase (GK) was significantly upregulated in birds fed NC + P diet compared to those fed the NC and PC diets. The expression of mitochondrial ATP synthase F0 subunit 8 (MT-ATP8) was significantly upregulated in NC + P compared to other groups, indicating intracellular ATP abundance for anabolic pathways. This was confirmed by the reduced level of phosphorylated-AMP-activated protein kinase (AMPKα1/2) at Thr172 site, upregulation of glycogen synthase (GYS1) gene and activation of mechanistic target of rapamycin and ribosomal protein S6 kinase (mTOR-P70S6K) pathway. In conclusion, this is the first report showing that in-feed supplementation of the novel phytase improves growth performance and reduces WB severity in broilers potentially through enhancement of glucose uptake, glycolysis, and intracellular ATP production, which used for muscle glycogenesis and protein synthesis.

Bodybuilders and high-level meat consumers' behavior towards rabbit, beef, chicken, turkey, and lamb meat: A comparative review

In bodybuilders' diets, protein plays a crucial role in supporting muscle growth and repairing damaged muscle tissue. These individuals meet their protein needs by combining dietary sources with supplements. Animal-based proteins are often preferred over plant-based proteins because they are believed to better support muscle protein synthesis. This review explores the meat consumption patterns of bodybuilders and high-level meat consumers, focusing on rabbit, beef, chicken, turkey, and lamb. We describe and compare the types of meat bodybuilders commonly consume and provide an overview of protein supplements, including meat-based options, plant-based alternatives, and whey-based products. Our aim is to gain insight into the dietary preferences of bodybuilders and high-level meat consumers, considering their nutritional requirements and the potential effect on the meat industry. We conducted an extensive search across various databases, including Scopus, Web of Science, PubMed, and Google Scholar. We found that individual choices vary based on factors such as attitudes, trust, taste, texture, nutritional content, ethical considerations, and cultural influences. Nutritional factors, including protein content, amino acid profiles, and fat levels, significantly influence the preferences of bodybuilders and high-level meat consumers. However, it is crucial to maintain a balance by incorporating other essential nutrients such as carbohydrates, healthy fats, vitamins, and minerals to ensure a complete and balanced diet. The findings from this review can inform strategies and product development initiatives tailored to the needs of bodybuilders and discerning meat enthusiasts.

Fatty Acid Profile, Volatile Organic Compound, and Physical Parameter Changes in Chicken Breast Meat Affected by Wooden Breast and White Striping Myopathies

The aim of this research was to determine the impact of pectoralis major myopathies on the physical parameters, fatty acid (FA) profile, and volatile organic compound (VOC) composition of chicken breast meat. Samples were collected from pectoralis major of broilers with varying severity scores (normal, mild, and severe) of wooden breast (WB) and white striping (WS) myopathies. Chicken breast meat affected by severe myopathies expressed higher cooking loss, drip loss (p < 0.001), and yellowness (p < 0.05) compared to those of samples that were taken from broilers without myopathies (normal). The amount of monounsaturated fatty acids (MUFAs) was significantly higher in samples affected by mild and severe myopathies than in those without myopathies (p < 0.05). There was significantly more aldehyde hexanal in muscles affected by mild and severe myopathies than in muscles without myopathies (p < 0.05). In conclusion, WB and WS myopathies of the breast muscle not only affected the physical parameters of broiler meat but also may have influenced its FA profile and VOC composition. Additionally, an elevated amount of hexanal in muscles affected by WB together with WS suggests that oxidative stress could be important in the etiopathogenesis of WB and WS myopathies. Therefore, poultry meat affected by myopathies have the potential to alter breast meat flavor and composition.

Potential and limitations of rabbit meat in maintaining food security in Ukraine

The aim of the present review was to assess whether rabbit meat production can help to improve food security in Ukraine and whether it can make a meaningful contribution to the national economy. Rabbit meat is a nutrient-rich and affordable food with a lower environmental impact than red meat from cattle or sheep. Rabbit meat is considered healthy, as it is lower in fat, cholesterol and sodium than other types of meat, and rich in protein. In addition, rabbit meat proteins can serve as a source of bioactive peptides with the angiotensin converting enzyme (ACE) inhibition properties. The health-promoting properties of rabbit meat and role of associated by-products in providing nutritious and safe food for consumers, and in reducing waste in the meat sector, should be promoted. In Ukraine, rabbit meat products are already recommended as part of a healthy diet for children, pregnant women and the elderly, and the market could be broadened by introducing more rabbit-based products for the whole population. Rabbit production in Ukraine is a promising area of economic activity and with a broader market this segment could increase further and become a significant part of the economy. However, the rabbit farming sector in Ukraine needs comprehensive improvement to address existing issues, including the introduction of sustainable production methods in accordance with European animal welfare and meat quality standards.

Dietary supplementation of low levels of unprocessed Mucuna pruriens utilis seed meal induces mild antinutritional entero-physio-metabolic perturbations without compromising performance and meat quality in finisher broilers

The rapidly growing world human population accentuates the need for improved production especially of protein-rich food. Broiler meat production offers opportunity to ensure security of this food. However, the production of modern broilers is not only limited by high feed costs due to dietary use of expensive energy and protein sources but also their meat possesses undesirable quality attributes. This study thus examined the effect of dietary Mucuna pruriens utilis seed meal (MSM) on growth performance, blood profile, carcass traits, and meat quality in finisher broiler chickens. In a completely randomised design (CRD), 320 21-day-old chicks were randomly allocated to 32 pens in which they were allotted 4 dietary treatments with 0, 2.5, 5, and 10% MSM, each with 8 replicate pens of 10 birds, for 28 days. Growth performance, carcass characteristics, internal organs, haemato-biochemistry, and meat quality were measured. Results showed that dietary MSM did not affect (P > 0.05) broiler performance, weights, and lengths of carcass cuts and internal organs, haematology, and meat quality. The only exception was MSM-induced increase in duodenal weight (linear, P < 0.05) and serum phosphorus (quadratic, P = 0.05) in contrast to a decrease in procalcitonin (quadratic, P < 0.01) and serum levels of total protein (linear, P < 0.05; and quadratic, P < 0.01), albumin (quadratic, P < 0.05), and bilirubin (quadratic, P = 0.001). Therefore, MSM could be supplemented up to 10% without compromising performance, carcass traits, internal organs, haemato-biochemistry, and meat quality in finisher broiler diets.

Poultry Consumption and Human Cardiometabolic Health-Related Outcomes: A Narrative Review

Poultry meats, in particular chicken, have high rates of consumption globally. Poultry is the most consumed type of meat in the United States (US), with chicken being the most common type of poultry consumed. The amounts of chicken and total poultry consumed in the US have more than tripled over the last six decades. This narrative review describes nutritional profiles of commonly consumed chicken/poultry products, consumption trends, and dietary recommendations in the US. Overviews of the scientific literature pertaining to associations between, and effects of consuming chicken/poultry on, body weight and body composition, cardiovascular disease (CVD), and type II diabetes mellitus (T2DM) are provided. Limited evidence from randomized controlled trials indicates the consumption of lean unprocessed chicken as a primary dietary protein source has either beneficial or neutral effects on body weight and body composition and risk factors for CVD and T2DM. Apparently, zero randomized controlled feeding trials have specifically assessed the effects of consuming processed chicken/poultry on these health outcomes. Evidence from observational studies is less consistent, likely due to confounding factors such as a lack of a description of and distinctions among types of chicken/poultry products, amounts consumed, and cooking and preservation methods. New experimental and observational research on the impacts of consuming chicken/poultry, especially processed versions, on cardiometabolic health is sorely needed.

The Influence of Dietary Interventions on Arterial Stiffness in Overweight and Obese Subjects

Arterial stiffness is often increased in overweight/obese subjects before the development of hypertension. It is also one of the earliest indicators of increased cardiovascular disease risk and can be considered a good predictor of the development of subclinical cardiovascular dysfunction. Arterial stiffness is a significant prognostic factor influencing cardiovascular risk, which dietary habits can modify. Obese patients should use the caloric-restricted diet because it augments aortic distensibility, diminishes pulse wave velocity (PWV), and increases the activity of endothelial nitric oxide synthases. High intake of saturated fatty acids (SFA), trans fats, and cholesterol, typical for the Western diet, impairs endothelial function and raises brachial-ankle PMV. The replacement of SFA with monounsaturated (MUFA) or polyunsaturated fatty acids (PUFA) derived from seafood and plants diminishes the risk of arterial stiffness. The dairy product intake (excluding butter) decreases PWV in the general population. The high-sucrose diet causes toxic hyperglycemia and increases arterial stiffness. Complex carbohydrates with a low glycemic index (including isomaltose) should be recommended to keep vascular health. The high sodium intake (>10 g/day), particularly associated with low potassium consumption, has a deleterious effect on arterial stiffness (↑ baPWV). Since vegetables and fruits are good sources of vitamins and phytochemicals, they should be recommended in patients with high PMV. Thus, the dietary recommendation to prevent arterial stiffness should be similar to the Mediterranean diet, which is rich in dairy products, plant oils, and fish, with a minimal red meat intake and five servings of fruits and vegetables daily.

On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes

Rabbit meat has high nutritional and dietetic characteristics, but its consumption rate is comparatively lower than other meat types. The nutritional profile of rabbit meat, by comparison with beef, pork, and poultry, is attributed to relatively higher proportions of n-3 fatty acids and low amounts of intramuscular fat, cholesterol, and sodium, indicating its consumption may provide health benefits to consumers. But, the quality attributes of rabbit meat can be originated from different factors such as genetics, environment, diet, rearing system, pre-, peri-, and post-slaughter conditions, and others. Different rabbit breeds and the anatomical location of muscles may also affect the nutritional profile and physicochemical properties of rabbit meat. However, adequate information about the effect of those two factors on rabbit meat is limited. Therefore, cumulative information on nutritional composition and carcass and meat quality attributes of rabbit meat in terms of different breeds and muscle types and associated factors is more important for the production and processing of rabbits. Moreover, some studies reported that rabbit meat proteins exhibited angiotensin-converting enzyme inhibitory characteristics and antioxidant properties. The aim of this review is to elucidate the determinants of rabbit meat quality of different breeds and its influencing factors. In addition, the proven biological activities of rabbit meat are introduced to ensure consumer satisfaction.

Essential oils as valuable feed additive: A narrative review of the state of knowledge about their beneficial health applications and enhancement of production performances in poultry

New research has begun to develop safe and effective alternatives to feed-antibiotics as growth enhancers in response to mounting pressure on the poultry sector to do so. There is a significant demand for poultry products all across the world right now. To achieve this goal, key performance indicators are optimized, such as the rate of chicken growth, the amount of feed used, and the health of the flock as a whole. As a result of this growing need, various alternatives to antibiotics have entered the market. New approaches are desperately needed to keep poultry productivity and efficiency at a high level in the face of mounting pressure to limit the use of antibiotics. Recent years have seen an uptick in interest in the potential of aromatic plant extracts as growth and health boosters in poultry. The great majority of plants' positive effects are accounted for by essential oils (EOs) and other secondary metabolites. EOs have been proven to promote digestive secretion production, improve blood circulation, exert antioxidant qualities, reduce levels of dangerous microbes, and maybe improve the immune status of poultry. EOs are often believed to be safe, non-toxic alternatives because they are all-natural, chemical-free, and devoid of potentially harmful deposits. EOs are extracted from plants, and while there are thousands of them, only approximately 300 have been deemed to have significant commercial value. Many different types of bacteria, viruses, fungi, and parasites are negatively affected by EOs in multiple studies conducted both in vitro and in vivo. The review covers the fundamentals of EOs, their anti-oxidant and immunomodulatory capabilities, their growth-promoting benefits, and their effectiveness against numerous diseases in poultry.

Linking key husbandry factors to the intrinsic quality of broiler meat

Broiler farming is the fastest-growing animal production sector and broiler meat is the second most-consumed meat in the world. The intensification of broiler production often has a negative impact on the meat quality and carcass characteristics. Consumers, however, expect a quality product from animals reared extensively on farms providing good animal welfare, often intuitively associated with extensive farming practices. Therefore, this literature review investigates how the critical factors contributing to the degree of extensiveness of broiler production affect the quality of meat. We used the data from scientific articles published in the years 2012-2021 to analyze the effect of diet (n = 409), genetics (n = 86), enrichment (n = 25), and stocking density (n = 20) on meat quality and carcass characteristics. Minerals and microelements supplementation in the diet improved all the meat quality aspects: sensory, physical, and chemical in most studies. Minerals and enzymes in the diet had beneficial effects on carcass characteristics, unlike feed restriction and ingredient substitutions. The impact of outdoor access on meat quality and carcass characteristics was most frequently examined, in contrast to the use of perches or effects of litter quality. Overall, enrichment did not affect the meat's sensory or physical parameters, but outdoor access improved its lipid composition. Lower stocking density deteriorated intramuscular fat content, decreased tenderness and juiciness, yet lowered cooking and drip loss, and increased carcass and breast muscle yields. When it comes to genetics, in general, slow growing broiler strains have better meat quality parameters, especially regarding yellowness (b*), redness (a*), cooking and drip loss. Our review shows that the factors which contribute to extensiveness of broiler production systems and birds' welfare also affect meat quality and the carcass characteristics.

Poultry Consumption and Human Health: How Much Is Really Known? A Systematically Searched Scoping Review and Research Perspective

This scoping review was conducted to systematically search and chronicle scientific literature pertinent to poultry intake and human health. The protocol (uploaded to Open Science Framework, https://osf.io/2k7bj/) was conducted in accordance with Preferred Reporting Items for Systematic Reviews and Meta-Analyses extension for scoping reviews guidelines. Articles with observational and experimental research, narrative and systematic reviews, and meta-analyses were included. Among 13,141 articles identified, 525 met inclusion criteria. Among these 525 articles, 212 focused on cancer morbidity and mortality; 41 on cardiovascular disease (CVD) morbidity and mortality; 52 on CVD risk factors; 32 on type 2 diabetes mellitus (T2DM) morbidity and mortality; 33 on T2DM risk factors; and 42 on body weight and body composition. An "Other" category (181 articles) included nutrient status, psychological well-being/mental health, cognition, microbiome, chronic kidney disease, nonalcoholic fatty liver disease, skin disorders, and fertility, among others. Among the 525 included articles, 366 were observational, 64 were experimental, and 76 were reviews and meta-analyses. Eighty-three percent of articles focused on adults or older adults. A paucity of research exists to support poultry as health-promoting foods, with most research only indirectly assessing poultry intake compared with other foods of interest (e.g., red meats or plant-based protein foods). No randomized controlled trials and only 1% of OBS assessed the influence of processed poultry intake on human health. In the future, the relative health effects of consuming poultry will be compared with a widening array of traditional and new protein-rich food products, necessitating the need for research to assess poultry as foods of choice. Science and health professionals, the poultry industry, and the public will benefit from new observational and experimental research to address cutting-edge scientific, public policy, and consumer topics pertinent to poultry intake and human health.

Feeding silkworm (Bombyx mori L.) oil to growing rabbits improves the fatty acid composition of meat, liver and perirenal fat

Silkworm oil was used in a rabbit diet to evaluate its benefit on the fatty acid (FA) profile of different carcass portions. Two experimental diets were prepared: a control diet (commercial diet with 13 g/kg sunflower oil) and a silkworm oil diet (SWO) (commercial diet with 13 g/kg silkworm oil). Rabbits received the experimental diets the last three weeks before slaughter, which occurred at 10 weeks of age. At slaughter, hind leg meat, liver, and perirenal fat were sampled for FA profile analysis. The SWO diet significantly increased the n-3 FA of all three sampling sites and halved the n-6/n-3 ratio of hind leg meat and perirenal fat. Furthermore, the liver of SWO rabbits was also richer in C22:6 n-3 compared to that of control rabbits. In conclusion, this study demonstrated that the total dietary replacement of sunflower oil with silkworm oil in fattening rabbits positively changed the FA profile of the considered carcass tissues.

Enteromorpha polysaccharide and yeast glycoprotein mixture improves growth, antioxidant activity, serum lipid profile and regulates lipid metabolism in broiler chickens

This study aimed to analyze the growth performance, antioxidant activity, serum lipid profile, meat quality, and lipid metabolism of broiler chickens fed mixtures containing Enteromorpha polysaccharide (EP) and yeast glycoprotein (YG). A total of 400 one-day-old broiler chickens were randomly divided into 4 treatment groups of 10 replicates with 10 birds each replicate. The dietary treatments consisted of the control group (fed basal diet), and diets supplemented with Enteromorpha polysaccharide (EP; 400 mg/kg), yeast glycoprotein (YG;400 mg/kg), and EP+YG (200 mg/kg EP + 200 mg/kg YG). Compared with the control group, EP+YG supplementation enhanced growth performance and significantly reduced (P < 0.05) serum total triglyceride (TG), cholesterol (CHOL), and low-density lipoprotein LDL levels, and increased high-density lipoprotein (HDL) levels. Besides, birds fed EP+YG supplemented diet exhibited higher (P < 0.05) serum catalase (CAT), total antioxidant capacity, superoxide dismutase (SOD), and lower malonaldehyde (MDA) activities, and upregulated expressions of related genes, such as nuclear factor-erythroid factor 2-related factor 2 (NRF2), SOD1, and glutathione peroxidase 4 (GPX4) in the liver and intestinal tissues than the control group. Interestingly, higher (P < 0.05) serum SOD and lower MDA contents were observed in the EP+YG group than in either EP or YG group, suggesting a synergetic effect. Breast meat from EP+YG supplemented group had significantly higher redness value (a*), and lower pH24, total saturated fatty acid profiles, C14:0, C16:0, C18:0 fatty acid, atherogenic index, and thrombogenicity index than meat from the control group (P < 0.05). Furthermore, the mRNA expressions of fatty acid synthesis genes were downregulated (P < 0.05), whereas lipid β-oxidation-related genes were upregulated (P < 0.05) in the liver of the EP+YG supplemented group than in the control group. Overall, our data suggest that dietary EP+YG inclusion may have a synergistic effect, and therefore improve growth performance, regulate serum biochemical indexes, enhance antioxidant activity, and modulate lipid metabolism in broilers, indicating that it is a potential feed additive for chickens.

Descriptive analysis of rabbit meat marketing parameters in the north-east of Algeria

As in many African countries, the rabbit meat sector in Algeria lacks a structured market system. Very few studies have approached this issue. Thus, this paper aims to investigate the main parameters of rabbit meat marketing. To meet this objective, a descriptive survey method was provided, using a structured questionnaire, literature review and direct observation. Our study has covered the key areas of rabbit production including ten wilayas (i.e. geopolitical districts, regions, provinces, areas) situated in the northeastern part of Algeria. A survey was carried out among 32 butchers. Data were obtained through a field survey using face-to-face interviews. The result shows that the butchers are mostly men, belonging to six main wilayas; the majority of them are married, with an average age of 45 yr, and most have secondary school level or baccalaureate educational qualifications. Cross tabulations have shown a significant coefficient between location of butchers and four marketing factors i.e. rabbit selling criteria, sales volume per week, type of meat sold, and type of clientele. Hierarchical cluster analysis (HCA) and principal component analysis (PCA) allow us to classify and to show the correlation between the different wilayas and the influential marketing factors. Rabbit meat market seems to be modest, fragmented and not organised, due to many obstacles, mainly lack of knowledge and awareness of rabbit meat, high cost production, high selling price and unavailability. Despite these setbacks, there is an opportunity to enhance rabbit marketing by increasing production, supporting breeders, reducing the selling price of rabbit and educating people about the nutritional quality of this kind of meat. To the best of our knowledge, this research is the first to create the sociogeographic profile of rabbit butchers and investigate the association between the different aspects and factors linked to rabbit meat marketing.

Relationship among Sex, Skin Color, and Production Parameters of Broiler in Pectoral Myopathies

Breast anomalies in broilers, especially wooden breast (WB) and spaghetti meat (SM), cause high economic losses to the poultry meat sector. In order to identify the parameters that have a causal effect and to reduce the incidence of these myopathies, 141,792 broilers were analyzed in a total of 1477 batches using a visual grading system. The relationship among productive parameters such as the feed conversion ratio, live weight, growth rate, and mortality, was evaluated. Effects due to skin color (white vs. yellow), broiler sex (male, female, and mixed groups), feed presentation (grain vs. mash), and veterinary treatments (treated vs. untreated) were also included in the statistical study. Live weight was observed to have a significant effect (p < 0.001) on WB incidence, which increased by 1.11 for each 100 g of weight. Weight did not significantly affect the incidence of SM. Males had a higher incidence of WB and a lower incidence of SM than females. The incidence of both myopathies varied between samples that turned out to be significantly affected by some of the variables considered in the model, such as grain feeding and the feed conversion ratio. Controlling these factors in the broiler production could help to reduce the incidence of WB and SM.

Bacterial contamination of chicken meat in slaughterhouses and the associated risk factors: A nationwide study in Thailand

Slaughterhouses are a key source of bacterial contamination in poultry meat and products, which is a major health and economic concern for several public authorities. This study aimed to quantify the non-compliance of bacterial contamination on chicken meat sampled from slaughterhouses and identify risk factors associated with the contamination. A questionnaire survey of 569 chicken slaughterhouses was undertaken and 1,707 meat samples were collected to determine the level of bacterial contamination. The proportion of the non-compliance associated with aerobic plate count [APC] (24.6%), Staphylococcus aureus (6.3%), Enterococcus spp. (24.7%), coliforms (13.5%), Escherichia coli (33.3%), and Salmonella spp. (33.4%) based on the livestock authorities' criteria was determined. Our results highlighted that the scalding process without scalding water temperature control or improper scalding increased the risk of APC (odds ratio, OR = 4.84, 95% CI: 2.72-8.61), S. aureus (OR = 2.68, 95% CI: 1.29-5.55), Enterococcus spp. (OR = 3.38, 95% CI: 2.01-5.69), coliforms (OR = 3.01, 95% CI: 1.47-6.15), and E. coli (OR = 2.69, 95% CI: 1.58-4.56) contamination on meat samples. Meat from eviscerated carcasses was more likely to be non-compliance due to contamination by E. coli (OR = 1.96, 95% CI: 1.14-3.38). Furthermore, open or semi-closed system slaughterhouses (OR = 1.79, 95% CI: 1.23-2.60) and lack of equipment for specific slaughtering areas (OR = 1.65, 95% CI: 1.04-2.61) increased the likelihood of Salmonella spp. occurrence. This is the first study of factors influencing the non-compliance of meat samples across Thailand. Authorities can use the study findings to enhance food safety strategies at the national level.

Poultry Meat and Eggs as an Alternative Source of n-3 Long-Chain Polyunsaturated Fatty Acids for Human Nutrition

The beneficial effects of n-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) on human health are widely known. Humans are rather inefficient in synthesizing n-3 LC-PUFA; thus, these compounds should be supplemented in the diet. However, most Western human diets have unbalanced n-6/n-3 ratios resulting from eating habits and the fact that fish sources (rich in n-3 LC-PUFA) are not sufficient (worldwide deficit ~347,956 t/y) to meet the world requirements. In this context, it is necessary to find new and sustainable sources of n-3 LC-PUFA. Poultry products can provide humans n-3 LC-PUFA due to physiological characteristics and the wide consumption of meat and eggs. The present work aims to provide a general overview of the main strategies that should be adopted during rearing and postproduction to enrich and preserve n-3 LC-PUFA in poultry products. The strategies include dietary supplementation of α-Linolenic acid (ALA) or n-3 LC-PUFA, or enhancing n-3 LC-PUFA by improving the LA (Linoleic acid)/ALA ratio and antioxidant concentrations. Moreover, factors such as genotype, rearing system, transport, and cooking processes can impact the n-3 LC-PUFA in poultry products. The use of a multifactorial view in the entire production chain allows the relevant enrichment and preservation of n-3 LC-PUFA in poultry products.

Rabbit meat trade of major countries: regional pattern and driving forces

In in the last 60 or so years, the global rabbit industry has been growing steadily. This paper studies the global rabbit meat trade by focusing on trade growth and regional pattern. First, rabbit meat productionand regional structure are introduced, as the basis of trade. Then, the global rabbit meat trade is studied in detail, including trade growth, regional structural changes, comparative advantages and competitiveness of major countries. Finally, a gravity model is built to test major factors affecting the rabbit meat trade andexplore the driving forces behind the trade. The data come from different channels, including the Food and Agriculture Organization of the United Nations, World Bank, the World Trade Organization and related government statistics. The results show that: (1) Over the past 60 yr, the global rabbit industry has achieved great progress. In the first half of the period, rabbit meat was mainly produced in Europe; then, rabbit meat production in Asia increased steadily and rapidly in the second half period, while European production decreased continuously. (2) The rabbit meat trade had been increasing for about 20 yr from 1961 to 1979, after which it fluctuated for another 20 yr. However, since 2001 it has been stable around an average level of 37 thousand tonnes, with only minor fluctuation. The trade pattern is currently from Asia (mainly China) and South America (mainly Argentina) to European countries. In 2018, the top 5 export destinations were Germany, Belgium, Italy, Portugal and France (3). Hungary and Argentina have been two strong competitorsin the last two decades, while Spain and Belgium are two new and promising countries in the rabbit meat trade. Now China no longer has comparative advantages in the rabbit meat trade (4). The gravity model results show that rabbit meat trade is mainly driven by demand. Countries with a high Gross Domestic Product tend to increase their imports more, but decrease their exports. Countries with higher populations export more rabbit meat but import less. Common language and contiguity of two countries have significant impacts on rabbit meat trade. Based on the above results, some suggestions and policy implications are provided. Rabbit farmers or processing companies should pay more attention to domestic consumers or neighbouring countries to survey potential markets; traders should explore more markets in order to reduce the degree of trade concentration and lower risks. Governments should popularise the nutritional knowledge of rabbit meat to encourage people (especially young people) to consume more healthy rabbit meat instead of pork, with a view to reducing obesity or other heart diseases, etc.

Effects of Herbal Adaptogen Feed-Additive on Growth Performance, Carcass Parameters, and Muscle Amino Acid Profile in Heat-Stressed Modern Broilers

Heat stress has strong adverse effects on poultry production and, thereby, threats its sustainability, which energized scientists to search for innovative and effective solutions. Here, we undertook this study to evaluate the effects of in-feed herbal adaptogen (stress response modifier) supplementation on growth performances, meat quality, and breast amino acid profile in chronic cyclic heat-stressed broilers. Day-old male Cobb 500 chicks (n = 720) were randomly assigned, in environmental chambers (n = 12, 24 pens), to three diet-treatments: a three-phase corn-soybean based diet fed as such (Control, C), or supplemented with the herbal adaptogen at 500 g/1000 kg control diet (NR-PHY-500) or at 1 kg/1000 kg control diet (NR-PHY-1000). From d29 to d42, birds from 9 chambers were exposed to cyclic heat stress (HS, 35°C from 9:30 am-5:30 pm), however, the rest of the chamber were maintained at thermoneutral conditions (24°C, TN), which creates 4 experimental groups: C-TN, C-HS, NR-PHY-500HS, and NR-PHY-1000HS (6 pens/group, 168 birds/group). HS altered growth performance via depression of feed intake and body weight. Adaptogen supplementation stimulated feed intake and averaged 65.95 and 83.25 g better body weight and 5 and 10 points better FCR at low and high dose, respectively, compared to heat-stressed birds. This increase in body weight was mirrored in enhanced weights of body parts (breast, tender, wings, and legs). Adaptogen supplementation modulated also breast amino acid profile, pH, color, and quality. Together, these data suggested that adaptogen supplementation could be a promising solution to alleviate heat stress, however further in-depth investigation for its mode of action and its underlying mechanisms are warranted.

The Fatty Acid Profile of Meat from New Zealand White Rabbits Raised under Intensive and Extensive Production Systems

The aim of this study was to compare the fatty acid (FA) profile of meat from New Zealand White rabbits raised from 30 to 90 days of age under intensive (IPS) and extensive (EPS) production systems. In group IPS, the rabbits were housed in wire mesh cages with a slatted floor (16.7 animals/m²) and were fed a commercial pelleted diet. In group EPS, the rabbits were housed in free-standing cages on straw litter (2.5 animals/m²) and were fed a conventional farm-made diet (green fodder, barley grain, stale bread, hay). The FA profile of intramuscular fat (IMF) was analyzed in samples of Longissimus thoracis et lumborum (LTL) muscle. The analyzed production systems had no significant effect on the content of most FAs in IMF. However, the differences between group means contributed to more desirable values of the quality indicators of IMF (in particular in the LTL muscle) in group IPS. The study demonstrated that the claim that meat produced under less intensive farming systems is of superior quality could be an oversimplified generalization that should be validated in research.

Hierarchical clustering as a tool to develop a classification scheme for rabbit meat quality

<p>This study aimed to characterise the quality of meat from commercially-raised rabbits. Animals came from five different producers and were  laughtered in three different plants under provincial or federal inspection jurisdiction. Animal behaviour evaluated by scan sampling prior to feed withdrawal (FW) and transport, as well as blood lactate concentration at exsanguination, did not raise concerns with respect to stress. Stomach pH was higher (<em>P</em>=0.047) when the FW time was short (≤13.5 h), at a mean value of 2.23. All pH values measured 1 h post-mortem from the Biceps femoris (BF) and almost all (97.6%) from the Longissimus lumborum (LL) were higher than 6. Values for ultimate pH measured 24 h postmortem(pH_u) ranged from 5.80 to 6.83 and from 5.70 to 6.70 for BF and LL muscles, respectively. The maximum meat drip loss recorded was 2.6%, while cooking loss reached 30%. Meat lightness (L*) and colour intensity (C*) for the long FW times (≥23 h) were no different from those with short and intermediate (15.5 to 17.3 h) FW times. However, these colour parameters were higher for the short FW time class compared to the intermediate FW time class (<em>P</em>&lt;0.02). A hierarchical cluster analysis based on pH_u, cooking loss and lightness (L*) from 200 rabbit loins was performed. Of the four clusters created, clusters 1 and 2 had the best and second-best meat quality, respectively. Clusters 3 and 4 had the lowest meat quality and presented DFD-like (dark, firm and dry) characteristics. Meat did not exhibit PSE-like (pale, soft, exudative) characteristics, even for the slaughter lot with the minimum mean pH_u. Of the eight slaughter lots evaluated, more than 50% of the meat from three of them fell into clusters 3 and 4; all three were in the intermediate FW time class. Overall, the quality of rabbit meat analysed was acceptable for commercial use, but rather variable. This suggests that there are factors within the value chain that are not yet fully controlled and require further investigation.</p>

Morinda officinalis polysaccharides improve meat quality by reducing oxidative damage in chickens suffering from tibial dyschondroplasia

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.

Nutritive Value and Physical Properties of Neo-Tropical Rodent Meat-with Emphasis on the Capybara (Hydrochoerus hydrochaeris)

This review will focus on the nutritive characteristics of meat from neo-tropical rodents which have not yet been domesticated. These rodents include the capybara (Hydrochoerus hydrochaeris), agouti (Dasyprocta leporina), and the lappe (Agouti paca). Information about the meat characteristics of these rodents were obtained from peer reviewed journal articles. Literature was obtained using search engines such as Google Scholar, Uwi linc, and Pub Med Central. Keywords used in the searches were "capybara", "Hydrochoerus hydrochaeris", "agouti", "Dasyprocta leporina", "Agouti paca/Cuniculus paca", lappe", and "meat proximate analysis". Over four decades of literature was searched, spanning from the 1970s to 2020. There is a vast amount of information on the meats of the capybara, but limited information on the lappe, and there is a dearth of information on the agouti. Capybara meat is considered to be highly nutritious, with high levels of polyunsaturated fatty acids (PUFA), low levels of saturated fatty acids (SFA), low levels of fats and cholesterol. The animals that were reared in conditions which were similar to their habitat had lower levels of SFA. Diet, age, confinement, and sex had an effect on the chemical composition of the meat of the capybara. On average, capybara meat had a moisture content of 75%, protein 22%, ash 1.5%, and lipid 1%. During the authors' search of the literature, no information was found on the proximate composition of the lappe or agouti meat. Information regarding the fatty acid profile of lappe meat was found, as well as a description of the physical characteristics of agouti and lappe meat. The physical parameter shows that the lappe has the most tender meat of the three rodent species, while the agouti has the least tender meat, and the capybara being intermediary. Neo-tropical rodent meat is highly nutritious, and is an excellent protein alternative for the growing population of the world. These animals are adapted to challenging environments and can grow well using locally available feed resources. However, further research needs to be conducted on the proximate analysis on lappe and agouti meat to fully inform consumers about its nutrient value.

Improving the Quality and Shelf-life of Raw Rabbit Meat During Refrigeration Storage Using Olive/mulberry Leaves Extracts Dipping

BACKGROUND AND OBJECTIVE

The consumption of fresh rabbit meat has become more popular among consumers in recent years, but they are easily perishable. In this study antioxidant and antimicrobial effects of mulberry (Morus nigra) leaves extract (MLE) and olive (Olea europaea) leaves extract (OLE) dip treatments at 2% w/v on the quality attributes and shelf-life of fresh rabbit meat during chilling storage under aerobic conditions were investigated.

MATERIALS AND METHODS

Rabbit meat samples were refrigerated at 4±1°C to be periodically examined for their sensory quality, physicochemical parameters and bacteriological status.

RESULTS

Results indicated that as the time of cold storage progressed, the overall mean scores of physicochemical and microbiological parameters were increased, while sensory scores were decreased (p<0.05) irrespective of treatment. Both natural extracts (MLE/OLE) significantly (p<0.05) delayed oxidative quality changes, protein deterioration and proliferation of bacteria noticed during the chilling study.

CONCLUSION

Olive leaves extract (OLE; 2%) was more significant (p<0.05) positively affect than mulberry leaves extract (MLE; 2%) in maintaining chemical indices, lipid stability, consumer acceptance, microbial load and can prolonged the expiry of treated rabbit meat by 4 days as compared to control one. Hence, the potential of olive leaves extract to preserve rabbit meat during cold storage has been demonstrated.

Challenges to the Poultry Industry: Current Perspectives and Strategic Future After the COVID-19 Outbreak

Poultry immunity, health, and production are several factors that challenge the future growth of the poultry industry. Consumer confidence, product quality and safety, types of products, and the emergence and re-emergence of diseases will continue to be major challenges to the current situation and the strategic future of the industry. Foodborne and zoonotic diseases are strictly linked with poultry. Eradication, elimination, and/or control of foodborne and zoonotic pathogens present a major challenge to the poultry industry. In addition, the public health hazards from consuming foods with high antibiotic residues will remain a critical issue. The theory of poultry production described in this review will not be limited to considering disease control. Rather, it will also incorporate the interconnection of the animals' health, welfare, and immunity. It is essential to know that chickens are not susceptible to intranasal infection by the SARS-CoV-2 (COVID-19) virus. Nevertheless, the COVID-19 pandemic will affect poultry consumption, transport, and the economics of poultry farming. It will also take into consideration economic, ethical, social dimensions, and the sustenance of the accomplishment of high environmental security. Stockholders, veterinarians, farmers, and all the partners of the chain of poultry production need to be more involved in the current situation and the strategic future of the industry to fulfill human demands and ensure sustainable agriculture. Thus, the present review explores these important tasks.

The effect of dietary Marula nut meal on the physical properties, proximate and fatty acid content of Japanese quail meat

Soyabean meal (SBM) is the major dietary protein source for the poultry industry in sub-Saharan Africa. Due to inadequate local soyabean production, alternative protein sources are required. Two hundred 9-day old Japanese quail chicks were randomly allocated to grower diets wherein Marula nut meal (MNM) substituted SBM on a crude protein (CP) basis at 0%, 25%, 50%, 75% and 100% and fed for 4 weeks, followed by being fed on similarly formulated finisher diets for 2 weeks, and thereafter they were humanely slaughtered and dressed. Initial pH (pH_i) and ultimate (pH_u), colour, thawing loss (TL), cooking loss (CL), tenderness, proximate and fatty acid (FA) composition of the breast and thigh meat were determined. The results showed that pH_i and pH_u of meat from carcasses of quail fed diet 1 was lower, but had lighter and less red meat than that from counterparts fed diet 5 (P < 0.01). Dietary MNM had no effect (P>0.05) on TL, CL and tenderness of the meat. The ash content of the meat increased with an increase in dietary MNM, but its CP and fat decreased (P < 0.05). In addition, the total saturated FA content of meat from birds fed diet 4 was lower (P < 0.05) than other counterparts. Meat from birds fed diets 1 and 2 had a lower oleic acid (OA) content in comparison to meat from birds fed diets 3, 4 and 5. MNM can potentially be utilised in quail feeds without compromising the physical and proximate properties of the meat. Also, it can be used to produce lean but OA-rich meat with possible potential health benefits to consumers.

Productive performance and carcass yield of egg type male chickens raised with outdoor access in the tropics

This study aimed to compare growth and slaughter performance of layer-type slow-growing Rhode Island Red male chickens grown with and without access to an area with vegetation in the tropics. Raised until 115 days of age, a total of 156, 1-day-old birds were randomly allocated to two treatments: total confinement (TC) and partial confinement (PC), with 6 replicates of 13 birds each. Birds grown under TC conditions reached a live weight of 2016.68 g while those raised with access to outdoors attained 1981.07 g, without statistical differences. Feed intake and daily feed intake were higher (P < 0.05) in birds farmed with TC management, during the last 17 days of the trial. Treatments did not significantly (P > 0.05) affect bird's other productive parameters and carcass traits. Results from this study suggested that slow-growing Rhode Island Red males may be raised with access to outdoors without any adverse effect on productive performance and carcass quality in the Mexican Tropic. Based on the results of this study, a rearing period of 84 days of age is recommended for Rhode Island Red male chickens raised in both TC and PC production systems.

Daily intake of nitrate and nitrite via meat and poultry in Egypt

Nitrate and nitrite are the most applied food additives to inhibit microbial growth. The main risk of nitrate and nitrite presence in food is the formation of nitrosamines during food preparation and digestion. However, dietary intake of nitrite and nitrate from food has potential cardiovascular benefits. Accordingly, 160 samples from meat and poultry were randomly collected to evaluate the level of occurrence nitrate and nitrite using an HPLC method and estimate the daily intake (EDI) of Egyptian adults and children. The levels of nitrate and nitrite ranged between 1.3-557 mg/kg and 6-812 mg/kg, respectively. The EDI was compared with the accepted daily intake (ADI) represented in the hazard index (HI) scale. The nitrite results clarify that all HI values were above 1 for all commodities, while for nitrate it exceeded 1 only for canned meat and basturma, when consumed by children.

Dietary Meat Categories and Descriptions in Chronic Disease Research Are Substantively Different within and between Experimental and Observational Studies: A Systematic Review and Landscape Analysis

This systematic review and landscape analysis describes patterns in dietary meat (skeletal muscle and associated tissues from mammalian, avian, and aquatic species; i.e., muscle foods) categories (CAT) and descriptions (DESCR) used throughout nutrition-related chronic disease literature, as there is anecdotally noted variation. A total of 1020 CAT and 776 DESCR were identified from 369 articles that assessed muscle food consumption and primary prevention of cardiovascular disease, obesity, type 2 diabetes, or cancer in adults ≥19 y from PubMed, Cochrane, and CINAHL up to March 2018. Specificity of CAT was analyzed on an empirical 1-7 ordinal scale as: 1) broad/undescriptive, "fish"; 2) muscle food type, "red meat"; 3) species, "poultry"; 4) broad + 1 descriptor, "processed meat"; 5) type/species + 1 descriptor, "fresh red meat"; 6) broad/type + 2 descriptors, "poached lean fish"; and 7) specific product, "luncheon meat." Median CAT specificity for randomized controlled trials (RCTs) and observational studies (OBSs) was 3 and 2 points out of 7, respectively, with no differences between chronic disease types. Specificity of OBS CAT was higher in recent articles but RCT CAT became less specific starting in the 2000s. RCT CAT were 400% more likely to include species, 500% more likely to include leanness, but 400% less likely to include processing degree compared with OBS CAT. A DESCR was included for 76% and 82% of OBS and RCT CAT, respectively. Researchers described processed meat, red meat, and total meat CAT more commonly than poultry or fish CAT. Among processed meat DESCR, 31% included a common term used in public regulatory definitions. In conclusion, muscle food categories and descriptions are substantively different within and between experimental and observational studies and do not match regulatory definitions. A practical muscle food classification system is warranted to improve interpretation of evidence regarding muscle food consumption and chronic disease.

Dietary taurine supplementation enhances antioxidative capacity and improves breast meat quality of broiler chickens

1. The aim of this study was to determine the effect of dietary taurine supplementation on growth performance, meat quality and antioxidant responses in breast muscle of broiler chickens.2. A total of 72 Arbor Acres broiler chickens (28-day-old) with similar body weight were randomly allocated into two groups, and fed either 0 g/kg (control; C) or 5 g/kg taurine-supplemented diets (TS) for 14 days.3. The results showed that TS had no effect on growth performance or chemical composition of breast muscle in broilers. The drip and cooking losses were significantly decreased (P < 0.05), and the pH_24h of breast muscle were increased (P < 0.05) in the TS group. Meanwhile, broilers in the TS group exhibited significantly higher (P < 0.05) scavenging activities of superoxide and 2,2-diphenyl-1-picrylhydrazyl radicals, and lower (P < 0.05) contents of carbonyl, malondialdehyde, and 4-hydroxynonenal. TS increased (P < 0.05) total antioxidant capacity and superoxide dismutase activities. Moreover, TS significantly upregulated (P < 0.05) the mRNA expressions of nuclear factor erythroid 2-related factor 2 (Nrf2), heme oxygenase 1, NAD(P)H quinone dehydrogenase 1, superoxide dismutase, catalase, and glutathione peroxidase.4. These findings suggested that TS enhanced antioxidative capacity and improved breast meat quality of broilers via activating the Nrf2 pathway.

The carcass traits, carcass nutrient composition, amino acid, fatty acid, and cholesterol contents of local Turkish goose varieties reared in an extensive production system

This study was performed to determine the slaughter and carcass traits, meat color, pH, nutrient composition, fatty acids, amino acids, and cholesterol content of local Turkish goose varieties. In the present study, a total of 80 geese from white, black, gray, and multicolored varieties were reared in an extensive production system at 28 wk of age. Quality analysis was performed on breast and thigh meat, as well as on the skin and abdominal fat of studied geese. Slaughter and carcass weights were significantly higher in the white variety (P < 0.01). Measured abdominal fat was lower in black and gray geese. Furthermore, the color and pH values were significantly different on breast, thigh, and skin among varieties. Additionally, measured breast meat b*, thigh meat L*, and b* values were higher in male geese. Breast meat protein levels were lower in black and gray geese, and also lower in the thigh meat of gray geese. Total breast meat amino acids were lower in white geese, and the amino acid content of thigh meat was lower in multicolored varieties. Moreover, differences in fatty acid composition were found among the studied varieties. However, cholesterol levels did not differ for either sex or variety.

The Use of Environmental Enrichments Affects Performance and Behavior of Growing Rabbits Housed in Collective Pens

Simple Summary

Group housing of growing rabbits is currently used in commercial farms to improve animal welfare. However, these systems have shown some weaknesses, mainly associated with the aggressive behavior exhibited among rabbits. Environmental enrichment can offer additional space and a sheltered area in which an animal can protect itself from pen mates, but studies in rabbits under farming conditions are scarce. Thus, this study evaluated the use of two types of enrichment (an elevated plastic-slatted platform and/or a plastic hiding tube) in rabbits housed in collective pens within large groups during the growing period. The use of the platform allowed rabbits to move up/down, to rest in a more comfortable position and to increase explorative behavior, without modifying production performance. However, more injured rabbits were found at the end of the trial in pens with platforms. The presence of the tube impaired growth performance and did not modify behavior. Hence, elevated platforms have been shown to work as a structural enrichment in group-housed rabbits, whereas the usefulness of the tube remains questionable.

Abstract

This study assessed the effects of an elevated plastic-slatted platform and/or a plastic hiding tube in collective pens with large group sizes (27 or 36 rabbits/pen; 16 rabbits/m²) on the performance and welfare of rabbits kept from weaning (at 33 days of age) to slaughter (at 68 or 75 days of age). Growth performance, injuries, and behavior (video recorded for 24 h) of rabbits (n = 504) were recorded. The platform allowed rabbits to adopt the rearing position more frequently (+0.14 events during 2 min every 30 min across 24 h) and to rest with stretched body for longer (+3.8% of observed time) (p ≤ 0.001). Production parameters and reactivity at the open field test were not modified, but the occurrence of injured rabbits at the trial end was higher in pens with platforms (+8.9%; p ≤ 0.01). This result was possibly related to the higher group size in pens with platforms (36 rabbits) compared to those without platforms (27 rabbits). The inclusion of the tube decreased growth (−2.2 g/d; p ≤ 0.05), whereas it was scarcely used by rabbits and it did not substantially change their behavior or the occurrence of injuries. In conclusion, under the experimental conditions of this study, elevated platforms worked as a useful structural enrichment in view of animal behavior but negatively impacted on the rate of injuries, whereas the usefulness of the tube was not confirmed.

Studying the impact of non-traditinal supplements on the quality of the minced rabbit meat products

The topical challenge of our era is the development of such compositions of innovative polyfunctional products, which take into account, to the maximum degree, the effect of mutual enrichment of animal and vegetable products, physiological substances, the capacity of dietary fibers to remove harmful substances from the body and the capacity of probiotics to maintain micro-ecological balance in the gastro-intestinal tract. One of the priority areas of the implementation of these issues the development of technologies of rabbit meat products fortified with plant raw materials and prebiotic ingredients. The purpose of the work is to study the impact of vegetable supplements and lactulose on the quality of the minced meat products. When performing this work, there were used the modern, standard, commonly accepted methods of research, which are in compliance with solving the set objectives. Statistical processing of the results obtained and the evaluation of the reliability of data were carried out by the mathematical statistics methods using the IBM SPSS Statistics for Windows. There have been studied the chemical compositions of the brush rabbit meat bred in Georgia, as well as of haricot bean, pea and amaranth. It is reasonable to use the above-mentioned plant raw material and lactulose use as bioactive supplemented in the production of animal products. There has been justified the appropriateness of mentioned plant raw materials and lactulose as the bio-correcting supplements in the technology for producing animal food products. In order to control and identify the functionality of products, there have been identified the critical control points, such as: preparing and dosing functional raw materials, the introduction stages and an equal distribution of formula components. There have been established the hydration conditions and modes of haricot bean, pea and amaranth flours. There are shown the advantages of their hydration in mineral water, the optimal irrigation modulus has been determined. Also, there have been determined the maximum permissible levels of vegetable supplements and lactulose to be added into the minced rabbit meat, which have a positive impact on the functional-technological properties of semi-finished and finished products, in particular, improve the water binding and water holding capacities of the minced meat, increase the yield of product, as well as improve organoleptic indices of its quality, in comparison with a reference sample. Based on the study of the microbiological characteristics of developed products, it has been demonstrated that the number of mesophilic-aerobic and facultative-anaerobic microorganisms does not exceed the sanitary norms and standards, no E. coli group bacteria and pathogenic microorganisms were detected, including Salmonella that is in line with the microbiological safety hygienic requirements and norms. The obtained data set indicates the appropriateness of using a new type of product in a functional, dietetic and preventive nutrition.

Impact of pre-slaughter transport conditions on stress response, carcass traits, and meat quality in growing rabbits

In growing rabbits (n = 320; 84 d of age), an increase in the journey duration to the slaughterhouse from 1 h to 3 h under mild climatic conditions (10-13 °C; 75-90% relative humidity) affected several stress indicators in the plasma and muscle collected at slaughter (cortisol; corticosterone; lactate dehydrogenase, LDH; lactate; heat shock protein 70 kDa, HSP70; osmolality, and Na) (0.001 < P < .05), reduced muscle L*, b* (P < .01), and meat shear force (P < .05), and increased the dressing out percentage and muscle pH (P < .01). An increase in the lairage duration before slaughtering from 30 min to 3 h affected muscle cortisol and plasma creatinine kinase, LDH, lactate, and HSP70 (0.001 < P < .05), increased dressing out percentage and muscle pH (P < .05), but decreased meat shear force (P < .001). The interaction between journey and lairage duration was significant for several stress indicators and meat quality.

Effects of dietary inclusion of macaúba seed cake meal on performance, caecotrophy traits and in vitro evaluations for growing rabbits

The objective was to evaluate the inclusion of macaúba seed cake (MSC) meal in diets for growing rabbits by assessing their growth and slaughtering performance, haematological traits, nutritional contribution of caecotrophs, in vitro digestibility, degradability and fermentation parameters. A total of 88 rabbits were distributed to four groups with 22 animals each and fed diets containing 0, 50, 100 and 150 g/kg of MSC, respectively. The in vitro assays were conducted employing cecum inoculum on the same dietary treatments. The inclusion of MSC yielded a quadratic effect on in vitro dry matter digestibility (p < 0.001). The maximum amount of produced gas was raised linearly with the inclusion of MSC (p = 0.016). MSC linearly reduced several variables as the nutritional contribution of caecotrophs in dry matter (p = 0.017) and crude protein (p = 0.014), live weight at 51 d (p = 0.024), body weight gain (p = 0.039), average daily feed intake (ADFI) (p = 0.001) and feed conversion ratio (FCR) (p = 0.007) in the first period evaluated (30-50 d); furthermore the ADFI and FCR the second (51-72 d) and whole period (30-72 d) (p < 0.001). MSC addition caused a quadratic effect on white blood cells count (p = 0.026) and a linear decrease of eosinophils (p = 0.045). In conclusion, the inclusion of up to 150 g/kg of MSC improves the in vitro digestibility and fermentation potential of the diets, reflecting on the ADFI and FCR of the animals, although adverse effects are observed on the weight of the commercial carcass and nutritive contribution of the caecotrophs.

Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

The object of this study was to evaluate the effect of Zingiber officinale powder on physical-chemical traits, microbiological growth and sensory properties of rabbit burger. Raw burgers (only meat and meat added with 1 and 2% w/w ginger powder) were stored at 4°C for 1, 4 and 7 d and then cooked. Ginger modified the colour of both raw and cooked burgers, leading to more yellow hue and reducing lightness. Aspect of burgers were affected by ginger powder addition, leading to a noticeable difference between the samples. During storage time, the highest modifications were recorded for control samples, followed by burgers with added ginger. Sensory evaluation highlighted that ginger enhanced the juiciness of the burgers; moreover, burgers with ginger powder presented a significant delay in microbial growth. Ginger powder might be considered as a potential ingredient in rabbit meat products to increase their quality and extend their shelf-life.

Performance, carcass traits, meat quality and amino acid profile of different Japanese quails strains

Poultry production is considered one of the prospective opportunities to accomplish sustainable and quick production of superior protein to challenge the growing mandate for animal protein. Therefore, this study was aimed to explore the difference on growth performance, carcass traits, meat quality and amino acid profile of different Japanese quails strains. A total of 480 quail chicks of four different plumage colors (120 of each white, golden, gray and brown) were collected after hatching. At 6 week of age, birds were stunned and decapitated to determine the physical meat quality, thiobarbituric acid reactive substances and amino acid profile. White quails had the highest weight of slaughter, carcass, dressing, carcass yield, liver, gizzard, heart and spleen (197.27 g, 169.27 g, 91%, 82%, 6.63 g, 6.53 g, 2.27 g and 0.40 g, respectively). Also, they had the highest PhU, lightness, yellowness and water holding capacity with the lowest level of redness, cooking losses and thiobarbituric acid in pectoral (6.28, 46.40, 12,46, 22.17, 9.20, 19.21 and 0.44, respectively) and thigh muscles (6.37, 42.30, 11.51, 26.01, 10.12 and 0.93, respectively). Moreover, they possessed the highest level of all essential (11.68 and 10.16 g/100 g protein in pectoral and thigh muscles, respectively) and non essential amino acids (13.27 and 12.54 g/100 g protein in pectoral and thigh muscles, respectively). Therefore, the current study revealed that white quails had the heaviest body weight with the best carcass traits and meat quality.

Effect of feed restriction and feeding plans on performance, slaughter traits and body composition of growing rabbits

Two feeding systems (L, <em>ad libitum vs. </em>R, feed restriction) were combined with 3 feeding plans (MM, MH, HH) to evaluate the effects on performance, slaughter results, body composition and nitrogen balance of 300 commercial crossbred rabbits kept individually from weaning to slaughter (34-70 d of age). The R rabbits were fed from 80% (first days on trial) to 100% (end of 3rd wk) of <em>ad libitum </em>intake, whereafter R rabbits had free access to feed. The 3 feeding plans were: MM plan, M diet with moderate digestible energy (DE) content, 10.6 MJ/kg, throughout the trial; HH plan, H diet with high DE content, 11.1 MJ/kg, throughout the trial; MH plan, M diet for the first 3 wk and H diet for the last 2 wk. Feed restriction did not affect nutrient digestibility, growth rate on the whole trial and slaughter results, but improved feed conversion (2.96 <em>vs. </em>2.89 in L and R rabbits, respectively; <em>P</em>&lt;0.01) and reduced N excretion (2.16 <em>vs. </em>2.07 g excreted N/d, in L and R rabbits; <em>P</em>&lt;0.05). At the end of the first period (55 d), R rabbits showed lower empty body protein, lipid, and gross energy gains than L rabbits, but differences disappeared within the end of the trial. The HH plan improved feed conversion (2.97 <em>vs. </em>2.89 for MM <em>vs. </em>HH; <em>P</em>&lt;0.05), but increased excreted N (2.03 <em>vs. </em>2.17 g/d; <em>P</em>&lt;0.001) in comparison with the MM plan due to the higher digestible protein/DE ratio of H diet, whereas the MH plan showed intermediate results. In conclusion, a moderate feed restriction during post weaning improved feed conversion and reduced N excretion without negative effects on growth or slaughter results. Moreover, N excretion was confirmed to depend largely on dietary nitrogen content.

A 3-week feed restriction after weaning as an alternative to a medicated diet: effects on growth, health, carcass and meat traits of rabbits of two genotypes

Feed restriction after weaning is widely used in meat rabbit farms to promote health and reduce mortality, but this practice impacts negatively on rabbit growth and slaughter performance. This study compared a 3-week post-weaning feed restriction with ad libitum medicated feeding, evaluating effects on feed intake, growth, health, carcass and meat quality of rabbits of two genotypes: Italian White pure breed and Hycole hybrid×Italian White crossbred. A total of 512 rabbits at 36 days of age, of both sexes and two genotypes, were divided into four homogeneous groups assigned, from 36 to 57 days of age, to different feeding programmes (FP): restricted non-medicated (R-N), ad libitum non-medicated (L-N), restricted medicated (R-M) and ad libitum medicated (L-M). The diets were medicated with oxytetracycline (1540 mg/kg) and colistin sulphate (240 mg/kg). The restriction, performed by giving 70, 80 and 90 g/day of feed for the 1st, 2nd and 3rd week, was followed by ad libitum feeding in the successive 5 weeks, up to slaughter at 92 days of age. Restricted feeds were ingested at a level of 64% of the feed intake recorded in the ad libitum fed rabbits; it was significantly associated, regardless of medication and rabbit genotype, with a lower feed intake (-22 to -24 g dry matter/day) during the entire experiment, compensatory growth and a lower feed conversion ratio in the ad libitum period, and a lower final live weight (-150 g) than ad libitum feeding (P<0.001). During restriction, mortality was lower in the restricted rabbits (6.25%, 5.47% v. 12.5%, 14.8% for R-N, R-M, L-N and L-M; P<0.05), whereas in the ad libitum period mortality did not differ among the groups (9.23%, 9.90%, 11.0% and 4.59% for R-N, R-M, L-N and L-M). Dressing out percentage was not affected by FP or genotype; heavier carcasses were produced by rabbits fed ad libitum (+100 g; P<0.001) and crossbred rabbits (+122 g; P<0.001). Restriction did not alter meat quality, except for a tendency towards a higher cooking loss and less fat; crossbred meat was higher in L* (+1.3; P<0.01) and b* (+0.51; P<0.05) colour indexes and tenderness (-0.14 kg/cm2; P<0.05) than pure breed meat. Under the conditions of this study, a 3-week restricted feeding after weaning resulted to be a suitable alternative, also for high growth potential genotypes, to the antibiotics to preserve rabbit health. The production of lighter carcasses could be compensated partly by the lower feed conversion ratio showed by restricted rabbits.

Relation between selected nutrients in the chicken meat depending on phytogenic feed additives

The aim of study was to evaluate the relation between selected nutrients in the breast and thigh muscles after the application of different phytogenic additives in the diet of broiler chickens and between same indicators of meat disregarding additive and parts of carcass, from which muscles originate. We realized an in vivo experiment on the Zámostie Company poultry test station with deep litter breeding system. The experiment included 100 pcs of one-day-old hybrid chickens Cobb 500 divided into 2 groups (n = 50): the 1st experimental group with an application of feed additive from chestnut tree and lemon fruit extracts and the 2nd experimental group with an application of feed additive from citrus fruits extract. We used a cereal and soybean basal diet and we divided the fattening period into four phases: starter (1 - 10 days), grower I (11 - 20 days), grower II (21 - 28 days) and finisher (29 - 42 days). We applied a powder form feed mixtures. Nutritive value of feed mixtures was the same in each experimental group during the whole experiment and in accordance with the physiological needs of broiler chickens. We fed the 1st experimental group with a basal diet enriched by feed additive from chestnut tree and lemon fruit extracts (50 g/100 kg). As for the 2nd experimental group, we applied feed additive from citrus fruits extracts through the drinking water (100 mL/100 L). In the 2nd part of our experiment, we compared results obtained from two experimental groups with other four groups of diet. We applied other phytogenic additives to these four groups and we did not take into account the origin of the meat sample. We measured indicators of the chemical composition of protein, fat, water and cholesterol on a sample (50 g) of breast and thigh muscle without skin by the method of FT IR by use of the apparatus Nicolet 6700. Detected relations between nutrients of breast and thigh muscles were defined by correlation coefficient of -0.6 ≤ r ≥ +0.6. When additive with chestnut tree and lemon fruit extracts was used, we detected a negative correlation (p ≤0.01) between protein and cholesterol of breast muscle. In thigh muscle, the negative correlation was observed between protein and energy (p ≤0.05), protein and fat (p ≤0.01) as well as fat and water. The only positive correlation was detected between protein and cholesterol of breast muscle (p ≤0.01), with additive citrus fruits extract. When nutrition and parts of carcass, from which muscles originate, were disregarded, protein of meat increased, energy and fat decreased (p ≤0.001). When fat of meat increased, energy increased (p >0.05) as well, but water decreased (p ≤0.05; p ≤0.001).

Comparison of Carcass and Meat Quality Traits among Three Rabbit Breeds

The objective of this study was to compare carcass composition and meat quality traits in the longissimus dorsi and biceps femoris muscles in the Hyla, Champagne and Tianfu Black rabbit breeds. Tianfu Black rabbits had the heaviest head, skin, thoracic viscera and commercial carcass percentage (p<0.05). In addition, Tianfu Black had the highest pH_{0 h} value, followed by the Champagne and Hyla breeds (p<0.01) in the longissimus dorsi and biceps femoris muscles. Tianfu Black had a higher a* (0 h and 24 h) than the other two breeds in both longissimus dorsi and biceps femoris muscles (p<0.05). The Hyla, Champagne, and Tianfu Black breeds showed a similar pattern of differences for meat quality traits (pH, L*, a* and b*) measured in fresh meat (0 h) and meat stored for 24 h. Hyla had the highest IMF values of the three breeds (p<0.01). The lower intramuscular fat of Tianfu Black and Champagne rabbits gives them an advantage over Hyla rabbits among most consumers seeking lean rabbit meat.