Optimization and validation of high-performance liquid chromatography using modified QuEChERS to determine anthelmintic drugs in mutton

The aim of this study was to rapidly determine the presence of anthelmintic drugs in sheep meat using the optimized high-performance liquid chromatography-ultraviolet (HPLC-UV) method with modified QuEChERS (quick, easy, cheap, effective, rugged, safe) technology. Fifty fresh sheep meat samples from different slaughterhouses were collected. A double extraction procedure (QuEChERS/HPLC-UV technology) was used to extract the target analytes. A multilevel calibration curve from 1 to 1000 g/kg was used to establish instrument linearity for rafoxanide, albendazole, and closantel, whereas 0.1-100 μg/kg was used for ivermectin, levamisole, and oxyclozanide to find the lowest concentration, maximum residue limit (MRL), and occupied range for targeted analytes. The concentration levels were used to investigate the linearity, whereas several certified reference materials were applied to determine accuracy. The process was linear for all combinations, from the limit of quantification (LOQ) to the maximum concentration. The LOQ was established at 0.5 μg/kg for ivermectin, levamisole, and oxyclozanide and 10 μg/kg for rafoxanide, albendazole, and closantel. Recovery values were 70%-120%, and repeatability/reproducibility stated in relative standard deviation was obtained at less than 20%. QuEChERS method revealed that most meat samples contained anthelmintic drug residues, of which the majority exceeded the MRLs. Thus, the drugs should be used correctly in animals to avoid residues in food for human consumption.

Shelf-life of sheep arrosticini packaged in protective atmosphere

The aim of this study was to evaluate the shelf-life of pre-packaged sheep's arrosticini produced in a factory located in northern Italy. Samples were divided into two series and packaged in modified atmosphere with specific gas mixtures: conventional (C: 35% O2/15% CO2/50% N2) and experimental (E: 30% CO2/70% N2). All the samples were stored at 4°C for 10 days and subjected, after 5, 8 and 10 days (t5, t8, t10), to triplicate microbiological and chemical- physical (pH, total volatile basic nitrogen, thiobarbituric acid reactive substances) analyses. At the same time, the colorimetric analysis and a sensorial evaluation were carried out (pack tightness, presence of color or odor alterations), assigning a discrete score from 0 to 5. The samples showed initial total bacterial counts close to 5 Log CFU/g: these values gradually increased during storage, exceeding the threshold of 8 Log CFU/g in the C series; lower values were detected in the E series. A similar trend was highlighted for Enterobacteriaceae, with initial loads of about 3 Log CFU/g and an increase until t10, reaching values higher than 6 Log CFU/g in the C series and close to 5 Log CFU/g in the E series (P=0.002). E. coli also showed a similar trend, although with values approximately 1 Log lower than Enterobacteriaceae. Pseudomonas spp. showed initial counts close to 4.5 Log CFU/g, with a different increase in the C series (6.5 Log CFU/g at t10) and the E series (4.95 Log CFU/g) (P= 0.006). The higher growth in the C series was also observed for lactic acid bacteria, with an increase from 3 to 5 Log CFU/g (3.8 Log CFU/g in the E series P=0.016). The other microbiological parameters showed very low counts and, in most cases undetectable counts (<2 Log CFU/g) for the entire period considered. The initial values obtained from the measurement of the colorimetric indices were within the norm for this type of product: however, starting from t5, lower values of red index and lightness in the E series were measured, with an evident greying of meat surface. The results of the sensory evaluation indicated that the product showed optimal sensorial characteristics up to 8 days of shelf-life in the C series, while the use of an oxygenfree atmosphere, despite having a moderate inhibiting effect on the microbial populations, has led to an early modification of the product (5 days of storage), due to the presence of superficial greyish areas. The microbiological characteristics of arrosticini strictly depend on the hygienic conditions of slaughtering and production; even in optimal situations, the product is particularly perishable, and requires careful management of storage temperatures and times, to maintain its quality characteristics.

Nutrient Intake, Performance, Carcass Characteristics, Meat Quality, and Cost Analysis of Sheep Submitted to Intermittent Supplementation on Masai Grass Pastures

This study aimed to assess nutrient intake, performance, intake behavior, carcass characteristics, and meat quality of sheep managed on Masai grass pastures along with intermittent concentrate supplementation, in addition to the economic impacts of applying that strategy. A sample of 24 Santa Inês sheep (12 males and 12 females) was kept for 80 days on Panicum maximum cv. Massai pastures and was supplemented daily or every other day. The voluntary intake of dry matter and nutrients was estimated. Mean daily weight gain and total weight gain were calculated and intake behavior parameters were assessed. The males were slaughtered and the weight and yield of the carcasses and meat cuts were assessed. The meat was analyzed for cooking losses, shear force, and color. The gross margin of the system was estimated from the difference between total income and operational cost. No effect was seen of the interaction between supplementation frequency and sex for any parameter assessed (p > 0.05). Intermittent supplementation of Santa Inês sheep managed with Masai grass is recommended since the strategy does not impact nutrient intake, performance, intake behavior, carcass characteristics, or meat quality, but lowers the costs of producing 1 kg of meat by 15%.

Fatty Acid Indices and the Nutritional Properties of Karakul Sheep Meat

This study aimed to evaluate the fatty acid profile and health lipid indices of sheep meat (from 52 Karakul sheep from NE Romania). The effect of age at slaughter and the influence of muscle region were studied for nutritional parameters, especially the fatty acids from lipid fractions. Based on the fatty acid profiles and lipid contents, the sanogenic indices were determined for two sheep muscle groups. Thus, two different muscle regions from lamb and adult sheep were analysed from both genders, the Longissimus dorsi and Triceps brachii, to argue the advantages of each category and the rationalization, in terms of meat consumption, regarding their impact on human health. Sheep meat has many components with beneficial effects on human health. Apart from the fact that it is an important source of nutrients due to its high content of proteins, lipids, and minerals, it is also a product that can provide fundamental bioactive compounds for maintaining metabolic functions. The qualitative indices assessment revealed that lambs have meat with high PUFA content on Longissimus dorsi muscles (approx. 25% of total fatty acids), 0.68 for PUFA/SFA, with highest values for n-3 (approx. 8%) and n-6 (approx. 14%). Appropriate values can also be observed in Triceps brachii muscles from adult sheep. The sanogenic indices also presented good values for Longissimus dorsi from lambs and Triceps brachii from adult sheep (polyunsaturation index = 7.2-10.2; atherogenic index = 0.56-0.67; thrombogenic index = 0.78-0.96; hypocholesterolemic/hypercholesterolemic index = 2.4-2.7 (for Longissimus dorsi)).

Application of multivariate discriminant analysis for differentiation between Saudi sheep (Ovis aries) breeds based on physical and histochemical meat characteristics

Background and Aim

The multivariate discriminant (MVD) analysis was a successful statistical tool with a discriminatory capacity for tracing sheep breeds based on meat characteristics. Thus, this study aimed to identify three Saudi sheep breeds based on the physical and histochemical aspects of meat using MVD analysis.

Materials and Methods

Eight male lambs from each breed, Najdi, Neami, and Harri, were selected randomly at 90 days of age and allocated into three groups for breeding in a completely randomized design. The feeding and rearing management were similar for an experimental period of 90 days. The experimental diet consisted of a concentrated mixture with identical amounts of calories and nitrogen. Fifty-one meat characteristics were measured in the preliminary MVD, representing hot and cold carcass weight, meat cuts and quality measures, body component weights, fat deposit weights, and histochemical characteristics.

Results

Out of the total meat characteristics measured, only 19 characteristics had significant discriminant power. The most powerful characteristics were temperature, empty intestinal weight, pH₂₄, external carcass length, heart weight, and L1, based on partial R-square and Wilks' lambda values. The phenotypic associations between the characteristics had strong associations. The obtained principal components efficiently classified the eight individuals of each breed into distinct groups using robust discriminant characteristics.

Conclusion

This method allowed us to determine the breed of sheep carcasses and cuts by considering the physical characteristics of the meat. Therefore, butchers and consumers should use scientific techniques for assigning carcasses and meat to their sheep breed after slaughtering.

Effect of Pre-Slaughter Practises and Early Post-Mortem Interventions on Sheep Meat Tenderness and Its Impact on Microbial Status

Tenderness, together with flavour, is the main quality trait that defines consumer acceptance of sheep meat. The factors affecting tenderness can be grouped as those influenced before slaughter, in the early post-mortem intervention and, finally, during the aging period. These factors have been extensively studied with respect to tenderness, but the impact of early post-mortem interventions and subsequent aging on the microbial quality of the final products has not been broadly reviewed to date. In this review, the authors summarize the most recent knowledge on lamb meat tenderness management and how such practices may impact the final meat quality, especially its microbial status. The impacts of pre-slaughter factors (age, sex, diet, genotype and transport) and post-mortem interventions (chilling regime, electrical stimulation, or hanging method), are described and comprehensively discussed.

Technological Parameters, Anti-Listeria Activity, Biogenic Amines Formation and Degradation Ability of L. plantarum Strains Isolated from Sheep-Fermented Sausage

The aim of this work was to identify and characterize, from a technological and safety point of view, the lactic acid bacteria (LAB) isolated from traditional sheep-fermented sausage. First, LABs were identified then were screened for some technological parameters such as acidifying and growth ability, proteolytic and lipolytic activity and for antimicrobial activity. Finally, biogenic amine production and degradation abilities were also evaluated. This research reveals the predominance of Lactiplantibacillus (L.) plantarum on LAB community. Almost all L. plantarum strains were active against Listeria monocytogenes strains (inhibition zone diameters > 1 cm). None of the tested strains were positive in histidine (hdcA), lysine (ldc) and tyrosine (tyrdc) decarboxylase genes and only one (L. plantarum PT9-2) was positive to the agmatine deiminase (agdi) gene. Furthermore, given the positive results of the sufl (multi-copper oxidase) gene detection, all strains showed a potential degradation ability of biogenic amines.

The Management of Lamb Heterogeneity is a Tool for Farmers' Marketing Strategies

Simple Summary

In a value chain, matching supply and demand is needed. Indeed, both vary widely in space and time. The first method of approaching this issue is homogenizing the supply of meat production. It depends on the possibility for farmers to limit the variability in biological processes by improving production conditions. Other marketing strategies are based on the management of animal heterogeneity. In these situations, farmers market a range of products and deal with several market channels.

Abstract

The technical processes used in sheep farming systems are elaborate and difficult to control. The result is a certain heterogeneity in marketed lambs. The aim of this study was to understand how farmers use their practices and modes of marketing to manage and exploit this heterogeneity. We analyzed livestock farming systems in Languedoc-Roussillon (South of France) through eight case studies. We characterize the heterogeneity of lambs during their growth and sale and how the farmers cope with this. Our analysis shows how this heterogeneity, whether intentionally created or merely endured, can be used to invest in different marketing chains. Heterogeneity not only offers adaptable farmers marketing opportunities, but also a method of managing production risks.

Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues

The aim of this work was to study the sheep meat physicochemical traits as affected by distilled myrtle residues (MR) supplementation. For this, 27 culled ewes were divided into three groups receiving a ration composed by concentrate and hay for the Control group, concentrate and MR as a total substitute to hay for the Myrt-H group, or hay, less concentrate, and MR as a partial substitute to concentrate for the Myrt-C group. The meat chemical composition, pH, and color parameters were not affected by the MR intake. However, this animal’s dietary treatment resulted in higher meat polyphenol and α-tocopherol content for both MR groups (9.38 and 8.05 vs. 3.04 μg g⁻¹ DM for Myrt-H, Myrt-C, and Control, respectively). In addition, since day 3 of meat storage, the lipid oxidation was improved by MR intake being lower for both MR groups than the Control (0.51 vs. 1.11 mg MDA/kg of meat). The total polyunsaturated fatty acid (PUFA) and saturated fatty acid (SFA) were similar among groups. However, the meat of Myrt-H had the highest C18:2n-6 and total PUFAn-6. In conclusion, the MR intake could be useful given it increases the meat content of vitamin E and improves its oxidative status without negative effects on the FA profile.

Eating quality of meat from six lamb breed types raised in Brazil

BACKGROUND

Breed or genotype is important to consider for developing appropriate eating quality in lamb. The objectives of this study were to compare physical and chemical parameters and sensory acceptance of longissimus lumborum (LL) muscle from six lamb breed types economically important to the Brazilian sheep-raising chain.

RESULTS

No difference (P > 0.05) among samples was found in relation to L(*) , a(*) and b(*) parameters. However, differences were detected in shear force for the LL muscle produced by different breeds (P < 0.05), where animals without definite breed (WDB) showed higher shear force, whereas the lowest levels were observed for breed Hampshire Down, followed by Ile de France and the Dorper/Santa Inês cross-breed (Dorper/SI). In relation to sensory acceptance, no difference (P > 0.05) was detected in aroma attribute for all breed types tested. For the attributes texture, juiciness, flavor and overall quality, differences were detected (P < 0.05), Dorper/SI, Hampshire Down and Suffolk cross breeds received the best scores, while Santa Inês received intermediate evaluations, and Ile de France and WDB were the least accepted.

CONCLUSION

Under the conditions evaluated in this study, meat from Dorper/SI and Hampshire Down cross-breeds showed better eating quality, satisfying most consumers.