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Figueroa CDN, Cruz FK, Kaneko IN, Basaglia RA, Oliveira CAL, Almeida FLA, Santos TC. Growth of breast muscles in European and Japanese quail raised in meat production system: a morphological analysis. AN ACAD BRAS CIENC 2023; 95:e20200530. [PMID: 38088703 DOI: 10.1590/0001-3765202320200530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2020] [Accepted: 11/30/2020] [Indexed: 12/18/2023] Open
Abstract
Growth curves have been described in the quail but with no attention to the muscle composing of the breast. The description of the characteristics of growth curves to body weight and to breast muscle was the aim of this study. Morphological development of Musculus supracoracoideus and Musculus pectoralis in European and Japanese quail was assessed from the final incubation of to 35 days. Gompertz models were adjusted with maximum growth rates to body weight, breast weight, and Musculus pectoralis and supracoracoideus weight at 17.6; 22.2; 23.5, and 21.4 days. The European quail had a higher body and breast weight at maturity. Musculus supracoracoideus developed faster in both subspecies but with larger Musculus pectoralis. Both musculus had a greater number of fibers type IIA and largest fibers IIB, with quadratically increasing in fiber diameter with age in both subspecies and muscles. At 35 days, results of meat quality indicated similarity between genders and subspecies, with darker and redness breast meat in Japanese quail. In conclusion, breast weight gain was a result of type IIA and IIB fiber hypertrophy in both muscles and, despite the difference in size and aptitude, Japanese and European quail showed similar body and muscle growth patterns.
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Affiliation(s)
- Christian D N Figueroa
- Universidade Estadual de Maringá, Departamento de Zootecnia, Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil
| | - Flavia K Cruz
- Universidade Estadual de Maringá, Departamento de Zootecnia, Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil
| | - Isabelle N Kaneko
- Universidade Estadual de Maringá, Departamento de Zootecnia, Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil
| | - Rodrigo A Basaglia
- Universidade Estadual de Maringá, Departamento de Zootecnia, Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil
| | - Carlos A L Oliveira
- Universidade Estadual de Maringá, Departamento de Zootecnia, Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil
| | - Fernanda L A Almeida
- Universidade Estadual de Maringá, Departamento de Ciências Morfológicas, Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil
| | - Tatiana C Santos
- Universidade Estadual de Maringá, Departamento de Zootecnia, Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil
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Bonagurio LP, Murakami AE, Pereira-Maróstica HV, Almeida FLA, Santos TC, Pozza PC. Effects of different levels of inosine-5'-monophosphate (5'-IMP) supplementation on the growth performance and meat quality of finishing pigs (75 to 100 kg). Meat Sci 2023; 196:109016. [PMID: 36375320 DOI: 10.1016/j.meatsci.2022.109016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 10/17/2022] [Accepted: 10/18/2022] [Indexed: 11/05/2022]
Abstract
This study aimed to assess the effects of dietary supplementation of inosine-5'-monophosphate (5'-IMP) on energy efficiency, growth performance, carcass characteristics, meat quality, oxidative status, and biochemical profile of blood plasma in finishing pigs. Fifty-four crossbred castrated male pigs were distributed in a randomized block design consisting of nine blocks, with six treatments per block and one animal per treatment per block. Experimental diets were as follows: positive control diet (PC, 3300 kcal ME/kg), negative control diet (NC, 3200 kcal ME/kg), and four diets prepared by supplementing the NC diet with 0.050%, 0.100%, 0.150%, or 0.200% 5'-IMP. Based on regression analysis, supplementation with 0.129% 5'-IMP increased average daily weight gain (1.30 kg). Backfat thickness, pH45minutes and redness of m. Longissimus Lumborum (LL) increased linearly with 5'-IMP supplementation level. Drip loss and pH at 24 h post-slaughter had a quadratic response to 5'-IMP supplementation. It is concluded that 5'-IMP supplementation positively influenced growth performance, carcass characteristics and LL meat quality in finishing barrows.
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Affiliation(s)
- Lucas P Bonagurio
- Department of Animal Sciences, State University of Maringá, Maringá, Brazil.
| | - Alice E Murakami
- Department of Animal Sciences, State University of Maringá, Maringá, Brazil
| | | | - Fernanda L A Almeida
- Department of Morphological Sciences, State University of Maringá, Maringá, Brazil
| | - Tatiana C Santos
- Department of Animal Sciences, State University of Maringá, Maringá, Brazil
| | - Paulo C Pozza
- Department of Animal Sciences, State University of Maringá, Maringá, Brazil
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Monteschio JO, Vargas-Junior FM, Almeida FLA, Pinto LADM, Kaneko IN, Almeida AA, Freitas LW, Alves SPA, Bessa RJB, Prado IN. The effect of encapsulated active principles (eugenol, thymol and vanillin) and clove and rosemary essential oils on the structure, collagen content, chemical composition and fatty acid profile of Nellore heifers muscle. Meat Sci 2019; 155:27-35. [PMID: 31059939 DOI: 10.1016/j.meatsci.2019.04.019] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 04/22/2019] [Accepted: 04/24/2019] [Indexed: 12/21/2022]
Abstract
The objective of the present experiment was to evaluate the effects of encapsuled active principles (eugenol, thymol and vanillin blend), and clove and rosemary essential oils inclusion into the finishing diets of Nellore heifers on chemical composition, collagen content, fatty acid profile and structural traits (fibers types, type I and III collagen and sarcomere length) of longissimus muscle. Treatments had no effect (P > .05) on type of fiber, the meat chemical composition or in the muscle fatty acid profile. However, the diet with clove and rosemary essential oil and the active principle blend led to an increase in sarcomere length, higher soluble collagen content and a lower amount of type III collagen (P < .05). The mixture of both active principles and essential oils clove and cinnamon essential oil, have a potential use in animal feed, favoring a greater sarcomere length, that is directly related to the increase of the meat tenderness, without altering the meat chemical composition or fatty acid profile.
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Affiliation(s)
- Jéssica O Monteschio
- Department of Animal Science, Federal University of Roraima, BR 174 - KM 12, Boa Vista, Roraima, Brazil.
| | - Fernando M Vargas-Junior
- Federal University of Grande Dourados, Faculty of Agrarian Sciences, Dourados, Mato Grosso do Sul, Brazil
| | - Fernanda L A Almeida
- Department of Animal Science, State University of Maringá, Maringá, Paraná, Brazil
| | - Laura A de M Pinto
- Department of Animal Science, State University of Maringá, Maringá, Paraná, Brazil
| | - Isabelle N Kaneko
- Department of Animal Science, State University of Maringá, Maringá, Paraná, Brazil
| | - Alecsander A Almeida
- Department of Animal Science, State University of Maringá, Maringá, Paraná, Brazil
| | - Leonardo W Freitas
- Federal Rural University of Rio de Janeiro, Department of Animal Nutrition, Seropédica, Rio de Janeiro, Brazil
| | - Susana P A Alves
- Center of Research for Interdisciplinary in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Lisbon, Portugal
| | - Rui J B Bessa
- Center of Research for Interdisciplinary in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Lisbon, Portugal
| | - Ivanor N Prado
- Department of Animal Science, State University of Maringá, Maringá, Paraná, Brazil
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