Effects of dietary supplementation of oriental herbal medicine residue and methyl sulfonyl methane on the growth performance and meat quality of ducks

2017 ◽  
Vol 57 (5) ◽  
pp. 948 ◽  
Author(s):  
Jin-Woo Hwang ◽  
Sun Hee Cheong ◽  
Yon-Suk Kim ◽  
Jae-Woong Lee ◽  
Bo-Im You ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Herbal Medicine ◽  
Growth Performance ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Radical Scavenging ◽  
Moisture Loss ◽  
Cholesterol Concentration ◽  
Antioxidant Enzyme Activities

The present study was conducted to determine the effect of supplementation with oriental herbal medicine residue (OHMR) and methyl sulfonyl methane (MSM) on the growth performance and meat quality of ducks during a 42-day feeding period. In total, 270 Cherry Valley male ducklings were fed diets supplemented with 0.03% MSM alone (MSM group) and with a combination of 0.03% MSM and 0.5% OHMR (MSM–OHMR group). Supplementing the diet with a combination of OHMR and MSM resulted in a significant (P < 0.05) decrease in the mortality rate and serum total cholesterol concentration, and in an increase in the antioxidant enzyme activities of superoxide dismutase and catalase in duck breast muscle (Musculus pectoralis) by 3 and 6 weeks. Moreover, MSM–OHMR as well as MSM alone affected meat quality of ducks by increasing the concentrations of crude protein and sulfur content, and water-holding capacity, and by decreasing percentage moisture loss and thiobarbituric acid-reactive substances during cold storage. Significant differences were detected in concentrations of total unsaturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids, which were significantly (P < 0.05) higher in the MSM–OHMR group. These results suggest that diets containing MSM and OHMR possessing free-radical scavenging activities, such as for 1,1-diphenyl-2-picrylhydrazyl and alkyl radicals, may beneficially affect growth performance and meat quality in ducks.

scholarly journals Influence of Lactobacillus buchneri as silage additive and forage:concentrate ratio on the growth performance, fatty acid profile in longissimus muscle, and meat quality of beef cattle

2016 ◽  
Vol 96 (4) ◽  
pp. 550-562 ◽  
Author(s):  
C.H.S. Rabelo ◽  
F.C. Basso ◽  
T.A. McAllister ◽  
J.F. Lage ◽  
G.S. Gonçalves ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Beef Cattle ◽  
Growth Performance ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Corn Silage ◽  
Longissimus Muscle ◽  
Lactobacillus Buchneri

Our objective was to investigate Lactobacillus buchneri as a silage additive and the forage:concentrate (F:C) ratio on growth performance and meat quality of finishing beef cattle. The trial was a 2 (corn silage untreated or inoculated with L. buchneri) × 2 (two F:C ratios, 60:40 or 40:60) factorial. Bulls fed a 40:60 F:C diet containing inoculated silage had greater dry matter (DM) intake (P < 0.01) and average daily gain (P = 0.029) compared with other treatments. DM (P = 0.02) and neutral detergent digestibility (P < 0.01) were depressed by inoculation of corn silage with L. buchneri. Thiobarbituric acid concentration in meat increased (P < 0.01) by 15% in bulls fed the 60:40 F:C diet compared with the 40:60 F:C diet. Inoculation of silage increased (P = 0.02) the ratio of unsaturated fatty acids to saturated fatty acids. Compared with the 60:40 F:C diet, the concentrations of polyunsaturated fatty acids (P = 0.03) and omega-6 fatty acids (P = 0.02) increased in longissimus muscle by 23% and 26%, respectively, in bulls fed the 40:60 F:C diet. Inoculation of corn silage with L. buchneri inconsistently improved the growth performance and meat traits of finishing bulls consuming diets differing in F:C.

Supranutritional vitamin E supplementation of grass-finished and concentrate-finished Hereford-cross steers and its effect on meat quality

1997 ◽  
Vol 1997 ◽  
pp. 47-47
Author(s):  
L. Vega ◽  
M. Enser ◽  
G.R. Nute ◽  
R.I. Richardson ◽  
R.C. Ball ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Dietary Supplementation ◽  
Antioxidant Vitamin ◽  
Beef Quality ◽  
Quality And Shelf Life ◽  
Vitamin E Supplementation

Previous research has demonstrated that dietary supplementation with high levels of die antioxidant vitamin E is effective in improving beef quality and shelf-life (Arnold et al., 1993). However, these animals did not have access to fresh forage which contains high levels of endogenous vitamin E and also higher concentrations of readily-oxidisable n-3 unsaturated fatty acids (Marmer et al, 1984). This study investigated the effectiveness of vitamin E in improving meat quality of grass finished cattle compared with those fed concentrates.

scholarly journals 354 Dietary supplementation with fermented mixed feed improves growth performance and meat quality in finishing pigs

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 123-123
Author(s):  
Lihong Hao ◽  
Zeqing lu
Keyword(s):  
Fatty Acids ◽  
Growth Performance ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Dietary Supplementation ◽  
Finishing Pigs ◽  
Antioxidant Ability ◽  
Mixed Feed ◽  
Muscle Area ◽  
Basic Diet

Abstract Two experiments were conducted to evaluate the effects of feeding fermented mixed feed (FMF) on performance, meat quality, muscle fatty acids profile and antioxidant ability in finishing pigs. In experiment 1, 225 finishing pigs were allocated into 3 dietary treatments. Pigs in 3 groups were fed a basic diet or basic diet supplemented with 4% and 8% of FMF. After 35 days of the experiment, growth performance was evaluated. In experiment 2, 600 pigs were distributed into 3 treatments, which were fed with a basic diet or basic diet supplemented with 5% and 10% of FMF. At the end of the experiment, 24 pigs were slaughtered for the determination. In experiment 1, feeding 8% FMF improved (P &lt; 0.05) ADG and decreased (P &lt; 0.05) F/G compared with CON. In experiment 2, compared with CON, dietary supplementation with 10% FMF decreased (P &lt; 0.05) F/G. Moreover, the ADFI and ADG were tended to be higher in pigs fed the FMF diet. Feeding 10% FMF increased (P &lt; 0.05) loin muscle area, a* value, marbling score, intramuscular fat (IMF), and inosine acid (IMP) and decreased (P &lt; 0.05) drip loss and shear force of longissimus thoracis (LT) muscle. The percentages of C18:1ω-9c, C18:2ω-6c, and C20:4ω-6c in LT muscle were increased (P &lt; 0.05) in pigs fed 10 % FMF diet. Furthermore, greater (P &lt; 0.05) SOD and GSH-Px activities were observed in 10 % FMF group in serum and LT muscle of pigs. Collectively, the present study suggested that dietary FMF supplementation improved the growth performance, meat quality parameters, unsaturated fatty acids proportions, and antioxidant ability.

scholarly journals Supplementation of Mixed Organic Acids Improves Growth Performance, Meat Quality, Gut Morphology and Volatile Fatty Acids of Broiler Chicken

Animals ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 3020
Author(s):  
Jiayu Ma ◽  
Jian Wang ◽  
Shad Mahfuz ◽  
Shenfei Long ◽  
Di Wu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Organic Acids ◽  
Growth Performance ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Average Daily Gain ◽  
Intestinal Morphology ◽  
Final Body Weight ◽  
Fatty Acids Profile

Background: Organic acid as a green feed additive is increasingly favoured by enterprises and scholars, but little emphasis has been placed on the effect of organic acids on broiler meat quality. Methods: A total of 192 male chicks (one-day-old, weighted 48.40 ± 0.64 g) were selected to investigate the effect of mixed organic acids (MOA) on growth performance, meat quality as well as fatty acids profile. Chicks were randomly allocated to three treatments with eight replicates and eight chicks per replicate, including a corn–soybean basal diet with 0 (CON), 3000 mg/kg (low MOA; LMOA), and 6000 mg/kg (high MOA; HMOA) MOA. The experiment was divided into starter (d 1–d 21) and grower (d 22–d 42) phases. Results: Broilers supplemented with LMOA and HMOA enhanced (p < 0.05) the final body weight and average daily gain in the grower and overall phases. An improved (p < 0.05) feed conversion ratio in the grower and overall phases was observed in broilers supplemented with LMOA. The breast and thigh muscles pH24h were higher (p < 0.05) in broilers fed with HMOA and the redness in thigh meat was also improved (p < 0.05). Additionally, supplementing LMOA increased (p < 0.05) the saturated fatty acids, unsaturated fatty acids and the ratio of polyunsaturated fatty acids to saturated fatty acids in breast meat. A positive effect occurred (p < 0.05) on jejunal villus height and ileal crypt depth in 21 d broilers supplemented with HMOA. Conclusion: Our findings indicated that dietary supplementation of MOA could improve the growth performance, meat quality, and fatty acids profile, as well as intestinal morphology. Furthermore, diets supplemented with mixed organic acids at 3000 mg/kg may be more desirable, considering the overall experimental results in broilers.

scholarly journals Effect of dietary <i>Lippia citriodora</i> extract on productive performance and meat quality parameters in hares (<i>Lepus europaeus Pall.</i>)

2014 ◽  
Vol 57 (1) ◽  
pp. 1-7 ◽  
Author(s):  
Francesco Vizzarri ◽  
Maria Nardoia ◽  
Marisa Palazzo
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Lepus Europaeus ◽  
Control Group ◽  
Productive Performance ◽  
Natural Extract ◽  
Lippia Citriodora

Abstract. Three different dietary doses of Lippia citriodora natural extract were tested in order to verify their effect on productive performance and the meat quality of intensively-reared hare (Lepus europaeus Pall.). The 240 day-trial was conducted on 20 male hares, divided into 4 homogeneous groups of 5 animals each. A control group received a basal diet without any supplementation, and the other three experimental groups received a natural extract of Lippia citriodora, titrated in verbascoside, in the following amounts: 1 g, 1.5 g and 2 g of natural extract/kg feed in the low (LNE), medium (MNE), and high natural extract (HNE) groups, respectively. Natural extract enhanced the quality of the meat: there was a significant decrease (P<0.05) in saturated fatty acids and a significant increase (P<0.05) in mono- and poly-unsaturated fatty acids. The oxidative stability of the meat improved, thus highlighting a possible link between the decrease (P<0.05) in TBARS values and an increase (P<0.05) in lipid vitamin content. The cholesterol content of the meat decreased markedly (P<0.01) after the dietary verbascoside treatment, thus improving the health benefits of the meat. These results clearly show the important role of Lippia citriodora extract, titrated in verbascoside, in improving the quality of the meat of intensively-reared hares. In addition the present paper underlines how the use of natural antioxidant in the animal feeding system may provide healthier and low-oxidized products to the final consumer.

scholarly journals Effects of Polyunsaturated Fatty Acids Supplementation on the Meat Quality of Pigs: A Meta-Analysis

2021 ◽  
Vol 8 ◽  
Author(s):  
Liyi Wang ◽  
Yuqin Huang ◽  
Yizhen Wang ◽  
Tizhong Shan
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Growth Performance ◽  
Meat Quality ◽  
Meta Analysis ◽  
Meat Color ◽  
Pufa Supplementation ◽  
Low Concentration ◽  
Imf Content

Polyunsaturated fatty acids (PUFAs) supplementation has been widely discussed as a strategy for improving meat quality in pig production, but the effects are inconsistent. This meta-analysis was performed to comprehensively evaluate its effects on the meat quality and growth performance of pigs. We searched the PubMed and the Web of Science databases (articles published from January 1, 2000 to October 16, 2020) and compared PUFAs-supplemented diets with control diets. We identified 1,670 studies, of which 14 (with data for 752 pigs) were included in our meta-analysis. The subgroup analysis was classified as PUFA source [conjugated linoleic acid (CLA) or linseed], concentration (high or low concentration), and initial stage (growing or finishing pigs). Our analysis found that PUFA supplementation increased the intramuscular fat (IMF) content (WMD = 0.467%, 95% CI: 0.312–0.621, p &lt; 0.001), decreased the meat color L* (WMD = −0.636, 95% CI: −1.225 to −0.047, p = 0.034), and pH 24 h (WMD = −0.021, 95% CI: −0.032 to −0.009, p &lt; 0.001) but had no influence on drip loss, meat color a* and b*, pH 45 min, and growth performance. CLA supplementation improved IMF content (WMD = 0.542%, 95% CI: 0.343–0.741, p &lt; 0.001) and reduced meat color b* (WMD = −0.194, 95% CI: −0.344 to −0.044, p = 0.011). Linseed supplementation increased IMF content (WMD = 0.307%, 95% CI: 0.047–0.566, p = 0.021), decreased meat color L* (WMD = −1.740, 95% CI: −3.267 to −0.213, p = 0.026), and pH 24 h (WMD = 0.034, 95% CI: −0.049 to −0.018, p &lt; 0.001). We discovered an increase on the IMF content in both high and low concentration PUFA supplementation (WMD = 0.461%, 95% CI: −0.344 to −0.044, p &lt; 0.001; WMD = 0.456%, 95% CI: 0.276–0.635, p &lt; 0.001). Furthermore, we also found the effects of PUFA supplementation on meat color L* and pH 24 h are concentration- and stage-dependent. PUFA supplementation can improve the meat quality of pigs, which mainly emerges in greatly increasing IMF content.

scholarly journals Effect of Aging Time on Meat Quality of Longissimus Dorsi from Yunling Cattle: A New Hybrid Beef Cattle

Animals ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1897
Author(s):  
Yongliang Fan ◽  
Ziyin Han ◽  
Abdelaziz Adam Idriss ARBAB ◽  
Yi Yang ◽  
Zhangping Yang
Keyword(s):  
Fatty Acids ◽  
Beef Cattle ◽  
Growth Performance ◽  
Aging Time ◽  
Meat Quality ◽  
Aging Process ◽  
Sensory Characteristics ◽  
Quality Analysis ◽  
Economic Traits

The beef aging process is essential for compliance with certain major requisites, such as sensory characteristics for cooking and meat processing. Meat quality analysis of Yunling cattle, a new hybrid beef cattle bred by Chinese researchers, during the aging process, represents a major research gap. To explore Yunling beef initially, indicators associated with meat quality during the aging process of Yunling, Simmental, and Wenshan cattle were measured. In addition, some important economic traits were detected in the three breeds, including growth performance and carcass characteristics. The results showed that the growth performance, carcass traits, pH, and water holding capacity of Yunling and Simmental cattle were basically the same and better, respectively, than those of Wenshan cattle. The proportions of individual fatty acids in Yunling beef were healthier than in the other two breeds. Aging time did not affect the fatty acid profiles of the beef (p > 0.05). The contents of certain fatty acids in the three beef types displayed some differences in terms of days of aging (p < 0.05). The tenderness and meat color were better in the Yunling beef as the aging time increased, indicating that Yunling beef aged for 7 days was more suitable for cooking, exhibiting better sensory characteristics. Thus, a 7-day short-term aging process is very effective in improving the quality of Yunling beef. Our study attempted to fill a gap in the Yunling beef quality analysis during aging, providing further evidence for Yunling beef improvement.

scholarly journals Chitosan and cottonseed processing method association on carcass traits and meat quality of feedlot lambs

PLoS ONE ◽  
2020 ◽  
Vol 15 (11) ◽  
pp. e0242822
Author(s):  
Tamires da Silva Magalhães ◽  
Edson Mauro Santos ◽  
José Esler de Freitas Júnior ◽  
Stefanie Alvarenga Santos ◽  
Douglas dos Santos Pina ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Carcass Traits ◽  
Processing Method ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Feedlot Lambs ◽  
Average Body

The objective of this study was to evaluate the effects of the association of cottonseed processing method with chitosan on carcass traits and meat quality of lambs finished in feedlot. Eighty lambs with an average body weight of 20.6 kg, with 04 months of age, were distributed in a completely randomized design, in a 2 x 2 factorial arrangement. The factors were represented by two cottonseed processing method (whole or ground) and two levels of chitosan (0 and 136 mg/kg BW). The association of cottonseed processing method with chitosan in the lamb diet did not affect (P>0.05) carcasses traits. The pH, color, cooking losses, shear force, and proximate composition of meat were also not affected (P>0.05) by the processing method of cottonseed or its association with chitosan in the lamb diets. There was an increase in palmitoleic (c9-C16:1; P = 0.01) and conjugated linoleic (P = 0.02) fatty acids when ground cottonseed was associated with chitosan. Ground cottonseed associated with chitosan increases the concentration of unsaturated fatty acids in the meat of feedlot lambs.

scholarly journals Carcass and beef quality of crossbred cattle fed increasing linseed oil levels

2021 ◽  
Vol 42 (6supl2) ◽  
pp. 3901-3918
Author(s):  
Bruna Laurindo Rosa ◽  
◽  
Emanuel Almeida de Oliveira ◽  
Wignez Henrique ◽  
Thiago Martins Pivaro ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Linseed Oil ◽  
Block Design ◽  
Beef Quality ◽  
Percentage Point Increase ◽  
Randomized Block Design ◽  
Point Increase

Strategies to improve beef nutritional value, mainly fatty acid composition, have been a major goal for the scientific community. The use of different oil contents, mostly those rich in unsaturated fatty acids, can be interesting for cost reduction, as well as cattle performance and meat quality improvements. This study assessed the influence of diets containing increasing linseed oil levels (1.0, 3.8, and 5.2% DM) on performance, carcass traits, and meat quality of feedlot-finished Nellore x Canchim steers and heifers. The experiment was carried out in a randomized block design and arranged in a mixed 3 x 2 factorial scheme. Increasing oil levels linearly decreased dry matter intake (DMI) (P < 0.05) and hence improved feed efficiency (P < 0.05), regardless of sexual condition. A beneficial effect of increasing the inclusion of linseed oil was the reduction DMI. Steers had a higher weight at slaughter (P < 0.05) and heifers had greater backfat thickness (P < 0.05). The concentrations of most fatty acids were changed by the linseed oil levels studied (P < 0.05). Dietary inclusion of linseed oil improved beef quality by reducing (P < 0.05) the n-6:n-3 ratio by 1.3 points per percentage point increase in linseed oil level in the finishing diet of both sexes.

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