scholarly journals Changes on the Development of Rigor Mortis in Cultured Tilapia (Oreochromis niloticus) Fed with a Mixture of Plant Proteins

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Nathaly Montoya Camacho ◽  
Enrique Márquez Ríos ◽  
Francisco Javier Castillo Yáñez ◽  
Saúl Ruíz Cruz ◽  
Aldo Alejandro Arvizu Flores ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Oreochromis Niloticus ◽  
Shear Force ◽  
Dietary Treatment ◽  
Average Weight ◽  
Farmed Fish ◽  
Rigor Mortis ◽  
Tank System ◽  
Main Protein

In recent years it has been pointed out that the feed of farmed fish has an effect on the quality of the final product. Therefore, this study evaluated the effect of fishmeal (FM) replacement by a mixture of plant protein (MPP) on the development of rigor mortis of tilapia (Oreochromis niloticus). One hundred and twenty fish at an initial average weight of 123 ± 6.3 g were fed with three extruded isonitrogenous and isolipidic 6.2% crude lipids experimental diets, in which FM were replaced by 0% (D0), 50% (D50), and 100% (D100) of MPP (soybean meal, corn meal, wheat meal, and sorghum meal). A reference diet (DC) containing FM as the main protein source was used as a control. The fish were divided into triplicate groups per dietary treatment. The experiment was conducted in a tank system at 26.8°C water temperature for 67 days. The chemical composition of experimental diets and muscle were determined. The glycogen, adenosine 5′-triphosphate (ATP) and related compounds, pH, shear force, and rigor index (RI%) were monitored during storage on ice for 48 h. The results indicated that FM replacement affected (p≤0.05) the muscle composition, where the fish fed with D100 presented the higher content of lipids and ash. Fish fed with D0 and DC presented a more pronounced onset of rigor mortis and also showed a higher IR%, a lower content of glycogen, ATP, adenosine 5′-diphosphate (ADP), adenosine 5′-monophosphate (AMP), pH, and shear force. The changes in chemical composition of muscle and other parameters evaluated indicated that FM replacement increases energy reserves (glycogen, ATP, ADP, and AMP) which delayed the onset of rigor mortis, as well as a lower pH and shear force in the muscle of tilapia. Therefore, the substitution of FM by MPP could contribute to delaying the onset of rigor mortis and with this, the quality and shelf life of tilapia could be increased.

scholarly journals Effect of energy concentration in the diets on sensorial and chemical parameters of Morada Nova, Santa Inez and Santa Inez x Dorper lamb meat

2010 ◽  
Vol 39 (9) ◽  
pp. 2017-2023 ◽  
Author(s):  
Ana Sancha Malveira Batista ◽  
Roberto Germano Costa ◽  
Déborah dos Santos Garruti ◽  
Marta Suely Madruga ◽  
Rita de Cássia Ramos do Egypto Queiroga ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Shear Force ◽  
Energy Concentration ◽  
Average Weight ◽  
Chemical Quality ◽  
Chemical Parameters ◽  
Lamb Meat ◽  
Sensorial Attributes ◽  
Water Holding

The objective of this study was to investigate the influence of genotype and the energy concentration in the diet on the sensorial and chemical quality of lamb meat. It was evaluated samples from 18 Morada Nova animals, 18 Santa Inez animals, and 18 Santa Inez x Dorper crossbred animals, totalizing 54 animals. The animals were kept with two diets, with energy concentrations of 10.46 and 12.56 MJ ME/kg, respectively, and slaughtered at 30 kg average weight. It was determined contents of protein, moisture, fat and ash, as well as cooking loss, water-holding capacity, shear force, and sensorial attributes of flavour, firmness and juiciness of the meat. Genotype influenced the chemical composition of lamb meat because animals of Morada Nova breed presented the highest moisture content, and Santa Inez x Dorper crossbred showed the highest protein percentage; however, there was no variation in the sensorial attributes of lamb meat of these three genotypes. The diet with the highest energy concentration provides meat with higher juiciness.

scholarly journals Evaluation of carcass and muscle traits in Santa Ines female lambs finished with different agricultural products

2016 ◽  
Vol 68 (5) ◽  
pp. 1259-1266 ◽  
Author(s):  
A.M. Menezes ◽  
C.A. Cruz Junior ◽  
C.B. Tanure ◽  
V. Peripolli ◽  
M.B. Castro ◽  
...  
Keyword(s):  
Shear Force ◽  
Sarcomere Length ◽  
Cooking Loss ◽  
Agricultural Products ◽  
Average Weight ◽  
Triceps Brachii ◽  
Rigor Mortis ◽  
Longissimus Lumborum ◽  
Cielab System ◽  
Santa Inês

ABSTRACT The aim of this study was to evaluate the effect of different agricultural products on quantitative aspects of carcass, body constituents, cooking loss, shear force and colorimetry of the Longissimus lumborum and Triceps brachii muscles in Santa Ines lambs. 24 Santa Ines female lambs received one of four diets which were isoproteic and isoenergetic with fixed levels of forage (60%) and concentrate (40%) of corn and soybean meal during 45 days. The forages per diet differed: coast-cross hay (HAY), cassava hay (CASS), dehydrated by-product of pea crop (PEA) and sugarcane (SC). The average weight of the lambs at the beginning of the experiment was 26.35kg. Animals were slaughtered in a federally certified abattoir. Initial and final pH, cooking losses, color using the CIELAB system, shear force and the quantity of sarcomeres per 100μm were measured. Hot carcass, cold and half carcass weights were affected by treatments (P<0.05). The sarcomere length of Triceps brachii muscle 24 hours after slaughter differed between diets and coast-cross hay had the lowest value. The sarcomere length differed significantly between diets and the dehydrated by-product of pea crop had the lowest number of sarcomeres immediately after slaughter compared to other diets. There was no influence of diet on colorimetry, cooking loss and shear force. The decrease in pH followed the development of the process of rigor mortis in the Longissimus lumborum and Triceps brachii muscles in the first hour and up to 24 hours after slaughter. Diets did not alter the pH, water holding capacity, colorimetry or shear force. The pea by-product and sugarcane can replace traditional sources of fodder without depreciation of meat characteristics.

Effect of Alkali Treatment on the Quality of Hemp Fiber

2014 ◽  
Vol 9 (2) ◽  
pp. 155892501400900 ◽  
Author(s):  
Jie Zhang ◽  
Hua Zhang ◽  
Jianchun Zhang
Keyword(s):  
Chemical Composition ◽  
Experimental Design ◽  
Average Length ◽  
Alkali Treatment ◽  
Orthogonal Experimental Design ◽  
Average Weight ◽  
Range Analysis ◽  
Experimental Conditions ◽  
Hemp Fiber

An orthogonal experimental design was employed to study the effects of the bath ratio, time, and alkali dosage of alkali treatment on the chemical composition, fineness, average length, and staple rate of hemp fiber. Through normalization and average weight distribution of multiple indices, the quality of hemp fiber was quantified. Results of range analysis showed that the optimum quality of hemp fiber can be achieved under the following conditions: alkali treatment bath ratio, 1:10; time, 5 h; alkali dosage, 10 g/L; and length of hemp fiber, 16 mm to 29 mm. The reliability and repeatability of the best experimental conditions were further confirmed.

scholarly journals Enriching Probiotics of Feed Using Curcuma to Increase Growth Rates of Tilapia Seeds (Oreochromis niloticus)

2021 ◽  
Vol 10 (3) ◽  
pp. 296
Author(s):  
Atiek Pitoyo ◽  
Muhammad Akbarurrasyid ◽  
Ren Fitriadi ◽  
Lukas Giovani Gonzales Serihollo ◽  
Fajar Tri Widianto
Keyword(s):  
Growth Rate ◽  
Freshwater Fish ◽  
Growth Rates ◽  
Oreochromis Niloticus ◽  
Optimal Dose ◽  
Fish Growth ◽  
Average Weight ◽  
Total Length ◽  
Study Results

Tilapia fish (Oreochromis niloticus) is a freshwater fish commodity widely cultivated since it is both easily cultivated and in demand by consumers. The growth of tilapia is influenced by the quality of the feed. Probiotics and herbal ingredients can optimize fish growth. One example of probiotics and herbal ingredients is PHL Pro and curcuma. This study aims to determine the effect of probiotics dose of the feed on the growth rates of tilapia seeds. This research was conducted in Pangandaran Marine and Fisheries Polytechnic Campus. The study was carried out using 4 treatments and 3 replications, namely Control or without the addition of probiotics, (P1) 150ml/kg feed, (P2) 200 ml/kg feed, (P3) 250 ml/kg feed. Fish growth measured by the researchers was the average weight and total length of fish every 7 days. Based on observations of the data, it can be concluded that the provision of probiotics in the feed affected the growth rate and total length of tilapia. The optimal dose of probiotics was 150 ml/kg of feed. Based on the study results, the best treatment was P1.

scholarly journals Effect of Breed of Sire on Carcass Traits and Meat Quality of Katahdin Lambs

2012 ◽  
Vol 1 (4) ◽  
pp. 141 ◽  
Author(s):  
José A. Partida ◽  
Edith Vázquez ◽  
María S. Rubio ◽  
Danilo Méndez
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Shear Force ◽  
Carcass Traits ◽  
The Other ◽  
Consumer Acceptability ◽  
Meat Color ◽  
Font Size ◽  
Fat Thickness

<span style="font-family: Times New Roman; font-size: small;"> </span><p class="MsoCommentText" style="margin: 0cm 0cm 4pt; text-align: justify; line-height: 12pt; mso-line-height-rule: exactly;"><span style="font-family: Times New Roman; font-size: small;"> </span></p><p>Crossbred lambs (<em>n</em> = 40) of 137 ± 3 days of age from Katahdin ewes with either Charollais (KCh), Dorper (KD), Suffolk (KS) and Texel (KT) sires were used in this study. The effect of sire breeds on carcass traits, chemical composition of muscle, meat quality and consumer acceptability was determined. Regarding carcass traits, KCh animals had the highest fat thickness. KT lambs had the smallest <em>M. Longissimusdorsi</em> (MLD) area compared tothat of KCh, KD and KS (17.0, 15.9, 15.5 and 13.9 cm<sup>2</sup>; respectively). Breed of sire had no effect (<em>P</em>&gt;0.05) on the chemical composition, pH or Warner-Bratzler shear force (WBSF) of lamb; however, it did affect meat color. KS lambs had lower<em> L*, a*, b*</em> and Ch* values compared to the other crossbreeds (<em>P</em>&lt;0.05). Consumer acceptability of lamb was similar (<em>P</em>&gt;0.05) across genotypes.</p><span style="font-family: Times New Roman; font-size: small;"> </span>

scholarly journals Meat Quality of Nellore Young Bulls—Effects of Different Days on Feed and Zilpaterol Hydrochloride Supplementation

Animals ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 2688
Author(s):  
Mariana Caetano ◽  
Rodrigo Silva Goulart ◽  
Saulo Luz Silva ◽  
Sergio Bertelli Pflanzer ◽  
Paulo Roberto Leme ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Shear Force ◽  
Color Stability ◽  
Sensory Profile ◽  
Feeding Period ◽  
Quality Properties ◽  
Zilpaterol Hydrochloride ◽  
Total Pufa

Ninety-six Nellore young bulls were fed (90 or 117 day) diets containing ZH (8.33 mg/kg) for 0, 20, 30, or 40 days to evaluate the effects of days on feed (DOF) and length of zilpaterol hydrochloride (ZH) supplementation on meat quality. At the end of feeding period, animals were slaughtered, and samples of the Longissimus muscle were collected to evaluate the chemical composition, fatty acid profile, color stability, shear force, and sensory profile. DOF did not affect chemical composition, shear force, sensory tenderness, and most of fatty acids; however, animals fed for 90 d had lower redness (p < 0.01), sustained juiciness (p < 0.01), and more flavor (p = 0.03) than those fed for 117 d. The ZH supplementation decreased lipid content and redness (p < 0.01), initial and sustained tenderness (p < 0.01), initial and sustained juiciness (p < 0.01), but increased protein (p < 0.01) and shear force (p < 0.01) as compared to non-supplemented animals. The ZH supplementation increased total PUFA, c9,c12-18:2, and 20:4-n6, and decreased c9-20:1 (p < 0.05). Feeding ZH impairs meat quality attributes of Nellore young bulls, regardless of duration of supplementation, while DOF has a small effect on meat quality properties.

Effect of an essential oils blend on meat characteristics of crossbred heifers finished on a high-grain diet in a feedlot

2020 ◽  
Vol 60 (4) ◽  
pp. 595
Author(s):  
Dayane Cristina Rivaroli ◽  
Maria del Mar Campo ◽  
Carlos Sañudo ◽  
Ana Guerrero ◽  
André Mendes Jorge ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Essential Oil ◽  
Lipid Oxidation ◽  
Meat Quality ◽  
Shear Force ◽  
Sweet Orange ◽  
Average Weight ◽  
Oil Blend ◽  
Water Holding

Context Natural additives have been studied to increase animal performance and the quality of meat as alternatives to the use of antibiotics. Aims The present work investigated the effects of an essential oil blend (oregano, rosemary, lemon, garlic, eucalyptus, thyme and sweet orange) incorporated into the diet of crossbred heifers on the meat quality. Methods Thirty 12-month-old half-sister crossbred heifers (1/2 Angus vs 1/2 Nellore) with an average weight of 219.8 ± 8.8 kg were allocated in individual pens for 3 months. Three diets were tested: E0.0 (without the essential oil blend); E3.5 (with 3.5 g of the essential oil blend/animal.day); E7.0 (7.0 g of the essential oil blend/animal.day). The fatty acid composition (chemical) and profile of the Longissimus muscle were evaluated. In addition, the effect of aging (1, 7 and 14 days in vacuum packs at 2°C) on the colour, cooking and thawing losses, texture, and lipid oxidation were determined. Key results The essential oil blend did not affect (P &gt; 0.05) the meat. It did not impact on the decrease in shear force, increased lipid oxidation or changes in colour with aging. Conclusions The chemical composition, water holding capacity, shear force, lipid oxidation, and fatty acid profile were not influenced by including the essential oil blend in the diet of heifers. Implications The use of low dosages of an essential oil blend could be applied in the diet of heifers, without affecting meat quality.

Effects of glycerin and essential oils (Anacardium occidentale and Ricinus communis) on the meat quality of crossbred bulls finished in a feedlot

2016 ◽  
Vol 56 (12) ◽  
pp. 2105 ◽  
Author(s):  
I. N. Prado ◽  
O. T. B. Cruz ◽  
M. V. Valero ◽  
F. Zawadzki ◽  
C. E. Eiras ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Essential Oils ◽  
Meat Quality ◽  
Ricinus Communis ◽  
Control Diet ◽  
Anacardium Occidentale ◽  
Average Weight ◽  
Sorghum Silage ◽  
Lower Ratio

The aim of this study was to investigate the effects on meat quality of crossbred bulls finished in a feedlot when some corn is replaced by glycerin and essential oils (EO) are added to the diet. Thirty bulls weighing 311 kg ± 28.8 kg (22 ± 2 months old) were randomly assigned to one of three diets: CON – Control (diet without glycerin and EO); GLY – 16.1% glycerin in dry matter (DM); and GEO – 16.1% glycerin in DM and EO (cashew: Anacardium occidentale; castor: Ricinus communis) at 442 mg/kg DM consumed. The bulls were kept in a feedlot for 115 days and slaughtered at an average weight of 467 ± 27.9 kg (25 ± 2 months old). The bulls were fed on sorghum silage, cracked corn, glycerin, soybean meal, urea, limestone, and mineral salt. Replacing corn with glycerin plus EO adding to the diet had no effect on the fat thickness, Longissimus muscle (LM) area, marbling, texture, colour, Warner–Bratzler shear force, or chemical composition of the LM. The fatty acid composition in the LM was similar among the diets, except for percentages of myristic and margaric acids. The diets had no effect on the percentage of saturated and polyunsaturated fatty acids. Animals fed on glycerin had a lower ratio of n-6 to n-3 in the LM when compared with the CON diet. Partial replacing of corn with glycerin and EO improved meat flavour, tenderness, and the preference of consumers. Corn may be replaced by glycerin to a 15% level of DM without any detrimental effect on the carcass characteristics or the chemical composition of the LM.

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