scholarly journals Dietary energy source affecting fat deposition mechanism, muscle fiber metabolic, and overall meat quality

2017 ◽  
Vol 8 (3) ◽  
pp. 433-437 ◽  
Author(s):  
M. Al-Hijazeen ◽  
G. Al-Rabadi
Keyword(s):  
Energy Source ◽  
Meat Quality ◽  
Dietary Treatment ◽  
Dietary Energy ◽  
Fat Percentage ◽  
Water Separation ◽  
Overall Acceptability ◽  
Moisture Percentage ◽  
Meat Preservation ◽  
Meat Samples

A study was conducted to investigate the effect of two dietary energy sources, soy bean oil, and sucrose on regulatory mechanisms of meat preservation. Twenty one day-old Hubbard commercial broilers were randomly allocated into two dietary treatment groups with six replicates per treatment, and four broilers per replicate. All birds were coded for the influence of energy source: fat based diet (FD), and sugar based diet (SD). Formulated grower diets were isonitrogenous and isocaloric. The chickens were slaughtered and then boneless, skinless ground chicken tight meat was prepared. Both raw and cooked meats were analyzed for lipid and protein oxidation, and sensory panel evaluation. In addition, meat from the small muscles of the raw thigh was used to evaluate other meat quality characteristics. Proximate analyses showed no significant differences between both dietary treatments on protein, ash and moisture percentage values. Meat samples of the group that was fed FD showed higher significant values of both TBARS and total carbonyl at day 7 of storage time. However, samples of the second group (Fed SD) showed lower values of both ultimate pH and water separation % using raw thigh meat. The effect of FD treatment on the meat composition appeared clearly especially on fat percentage content. In addition, meat samples obtained from chickens fed SD showed better significant values of the overall acceptability attribute. According to the current findings, sucrose could be an excellent alternative to oil in dietary broilers which improved the meat preservation bio-system, and post-mortem storage stability. 

Evaluation of Angus, Charolais, and Hereford as terminal sire breeds on Hereford and first-cross cows. III. Meat quality of progeny

1998 ◽  
Vol 49 (6) ◽  
pp. 1009 ◽  
Author(s):  
H. Hearnshaw ◽  
P. F. Arthur ◽  
W. R. Shorthose ◽  
A. J. Sinclair ◽  
D. Johnston ◽  
...  
Keyword(s):  
Meat Quality ◽  
Lipid Content ◽  
Bos Indicus ◽  
Subcutaneous Fat ◽  
Cholesterol Content ◽  
Peak Force ◽  
Taste Panel ◽  
Overall Acceptability ◽  
Meat Samples ◽  
Sire Breed

Carcasses of 435 Angus, Charolais, and Hereford sired progeny out of straightbred Hereford (H × H), and first-cross Brahman × Hereford (B × H), Simmental × Hereford (S × H) and Friesian × Hereford (F × H) dams, were evaluated for meat quality traits. The cattle had been raised and slaughtered for the vealer (both sexes), yearling domestic (both sexes), or the heavy export steer market. Meat samples from the M. longissimus (LD, striploin) and the M. semitendinosis (ST, eyeround) were evaluated for colour, cooking loss, sarcomere length, shear force parameters, instron compression values, lipid content (LD only), cholesterol content (LD, vealers only), and taste panel assessment (LD only). The effects of sire breed and dam breed were small and were significant for only a few traits. The use of either hot carcass weight or pH of meat as a covariate reduced the differences further but did not change sire breed or dam breed rankings. Meat from B × H progeny, which had 25% Bos indicus (Brahman) breeding, was as tender as that from progeny of the other dam breeds, which had no Bos indicus breeding. Striploins from vealer carcasses were more tender and had less fat (mean peak force, 3·8 kg; mean lipid in lean steak, 3·8 g/100 g) than those from yearling domestic carcasses (mean peak force, 4·1 kg; mean lipid in lean steak, 5· 0 g/100 g) which in turn were more tender than those from heavy export steer carcasses (mean peak force, 4·9 kg; mean lipid in lean steak, 6·3 g/100 g). From the total responses of the taste panel, 65% rated vealer striploins of good or excellent overall acceptability, compared with 29% for heavy export steer meat. Trimming subcutaneous fat from striploin steaks of vealers reduced lipid content and cholesterol content by 85% and 32% to 3·8 g/100 g and 55 mg/100 g, respectively.

scholarly journals Evaluation of Zackel Lamb Meat Quality with the Aim of Increasing the Conservation Value of the Breed

2014 ◽  
Vol 64 (4) ◽  
pp. 438-446
Author(s):  
Savić Mila ◽  
Baltić Milan ◽  
Becskei Zsolt ◽  
Dimitrijević Blagoje ◽  
Dimitrijević Vladimir ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Meat Quality ◽  
Descriptive Analysis ◽  
Phenotypic Characterization ◽  
Quantitative Descriptive Analysis ◽  
Overall Acceptability ◽  
Lamb Meat ◽  
Meat Samples

Abstract The objective of the study was to perform and evaluate the advanced phenotypic characterization of endangered Zackel sheep types, especially their productive potential and meat quality traits. Meat quality characteristics (m. longissimus dorsi) were evaluated in lambs of three types of autochthonous Zackel sheep: Sjenica sheep, Lipe sheep and Vlashko Vitoroga sheep, reared in traditional habitats in a sustainable management system. For the evaluation of sensory characteristics of lamb meat, quantitative descriptive analysis was performed according to ISO 6564:1985, i.e. structural intensity scale of seven points. All Zackel meat samples had an overall acceptability, the most favorable being in Sjenica sheep, with detected differences between Sjenica and Vlashko Vitoroga sheep (p<0.01), as well as between Lipe and Vlashko Vitoroga sheep (p<0.05). For the determination of fatty acids profile the prepared samples were analyzed using gas chromatography. The results showed that all tested lamb meat samples contain favorable amounts of conjugated linoleic acid (CLA). The average content of conjugated linoleic acid was higher in Sjenica lamb meat compared with Lipe lamb meat, and the difference was significant (p<0.01). It is also shown that examined samples of Sjenica, Lipe and Vlashko Vitoroga lambs, compared to many other exotic and local breeds, were characterized by preferable values of n-6:n-3 fatty acid ratio. Polyunsaturated fatty acid n-6:n−3 ratio difference between tested Zackel types was not significant. The favorable fatty acid profile, important for human health and especially for infant and children nutrition, raises the interest for sustainable production and conservation of Zackel sheep

scholarly journals Effects of the dietary energy source on meat quality and eating quality attributes and fatty acid profile of Simmental bulls

2006 ◽  
Vol 55 (4) ◽  
pp. 287-299 ◽  
Author(s):  
Ahmed S. Sami ◽  
Josef Koegel ◽  
Hans Eichinger ◽  
Peter Freudenreich ◽  
Frieder J. Schwarz
Keyword(s):  
Energy Source ◽  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Quality Attributes ◽  
Eating Quality ◽  
Dietary Energy

scholarly journals Carcass and meat quality characteristics of lambs reared in different seasons

2017 ◽  
Vol 60 (3) ◽  
pp. 225-233 ◽  
Author(s):  
Hulya Yalcintan ◽  
Bulent Ekiz ◽  
Omur Kocak ◽  
Nursen Dogan ◽  
P. Dilara Akin ◽  
...  
Keyword(s):  
Meat Quality ◽  
Average Daily Gain ◽  
Quality Characteristics ◽  
Carcass Quality ◽  
Fat Percentage ◽  
Overall Acceptability ◽  
Different Seasons ◽  
Pelvic Limb ◽  
Evaluation Panel

Abstract. Thirty-six Kivircik male lambs were used to determine the effects of rearing season (winter rearing – WR; spring–summer rearing – SSR; and autumn rearing – AR) on carcass and meat quality characteristics. Average daily gain in the period 0–134 days, final weight, cold carcass weight and real dressing percentage were higher in WR lambs than lambs from SSR and AR groups. Furthermore, SSR and AR lambs did not show significant differences for these traits (P  >  0.05). WR lambs had the highest values in terms of back fat thickness, subjective carcass fatness score and fat percentage in pelvic limb, which gives information about the carcass fatness. Final meat pH, expressed juice and meat lightness 1 h after cutting were higher for SSR lambs than for WR and AR lambs. SSR lambs had the lowest scores in terms of flavour intensity, flavour quality and overall acceptability in the sensory evaluation panel. In conclusion, WR lambs yielded better carcass quality than SSR and AR lambs. When the rearing season is to be decided, the higher carcass quality of WR lambs and the lesser appreciation of meat of SSR lambs by consumers should be considered.

scholarly journals Influence of an increased content of pea and yellow lupin protein in the diet of pigs on meat quality

2021 ◽  
Vol 7 (1) ◽  
Author(s):  
Aleksandra Cebulska ◽  
Hanna Jankowiak ◽  
Eva Weisbauerová ◽  
Pavel Nevrkla
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Meat Quality ◽  
Subjective Evaluation ◽  
Dietary Treatment ◽  
Essential Amino Acids ◽  
Physicochemical Characteristics ◽  
Food Groups ◽  
Yellow Lupin ◽  
Meat Samples

Abstract Background The aim of the study was to test the effect of replacing soya beans with pea and yellow lupin seeds in the diet of pigs on meat quality. The meat for the tests was obtained from 60 fattening crossbred pigs F1 (Polish Large White × Polish Landrace)  × F1 (Pietrain × Duroc). The animals belonged to three feeding groups depending on the feed used with the total share of soybeans and its reduction. Water holding capacity, colour, and tenderness were measured and visual and tactile evaluation (colour, marbling and firmness) was performed for meat samples collected from the longissimus lumborum muscle. The chemical composition of the meat and the content of minerals were determined. The content of amino acids, fatty acids and cholesterol was determined. Results There was no significant differences among the assessed physicochemical characteristics of the meat. The obtained meat was of good quality, regardless of the proportion of proteins from legumes in the diet of pigs. The results of the subjective evaluation of meat, its colour, and the content of muscle pigments were uniform in all food groups. Similarly, a uniform, high protein content was found in all tested groups (C—24.98%; E1—24.82%; E2—25.09%) and the content of macro- and micronutrients in the tested meat was equivalent. The profile of fatty acids was not significantly affected by dietary treatment. Palmitoleic acid content was significantly higher (P < 0.05) in the E2 group compared to the E1 group (3.279% compared to 2.844%). The content of amino acids in meat samples was influenced by dietary treatment. Almost all the monitored essential amino acids (threonine, valine, leucine, phenylalanine and lysine) and some of nonessential amino acids’ proportion was increased in the experimental groups (E1, E2). Conclusion Replacing soya bean protein in the pigs’ diet with legume protein (peas and yellow lupin) did not adversely affect meat quality. This applies to both the physicochemical characteristics, the basic composition and the fatty acid profile. The meat of fattening pigs fed with the highest proportion of pea and lupin in the ration was characterized by more favourable proportion of essential amino acids.

scholarly journals Studies on the nutrition of marine flatfish. The metabolism of glucose by plaice (Pleuronectes platessa) and the effect of dietary energy source on protein utilization in plaice

1975 ◽  
Vol 33 (2) ◽  
pp. 219-231 ◽  
Author(s):  
C. B. Cowey ◽  
J. W. Adron ◽  
D. A. Brown ◽  
Aileen M. Shanks
Keyword(s):  
Energy Source ◽  
Energy Level ◽  
Energy Content ◽  
Lipid Level ◽  
Dietary Treatment ◽  
Liver Glycogen ◽  
Dietary Energy ◽  
Protein Utilization ◽  
Pleuronectes Platessa ◽  
Weight Gains

1. The effects of dietary energy level and dietary energy source on protein utilization by plaice (Pleuronectes platessa) were examined by giving diets containing 400 g crude protein/kg to nine groups of fish. Five of these diets contained only lipid as a source of energy (in addition to protein) and their energy contents were varied by increasing the lipid level in a step-wise manner from 56 to 176 g/kg. The remaining four diets contained both lipid and carbohydrate (glucose+dextrin) together as energy sources: two levels of carbohydrate (100 and 200 g/kg) being used at each of two (56 and 86 g/kg) lipid levels2. Weight gains of plaice given the diets containing only lipid as an energy source did not differ significantly from each other. Weight gains of plaice given diets containing carbohydrate as well as protein and lipid were superior to those given diets lacking carbohydrate3. Values obtained for protein efficiency ratio (PER) and net protein utilization (NPU) increased with increasing dietary energy level in both those fish given the diets containing carbohydrate and those given diets lacking it. Both PER and NPU values were greater for plaice given diets containing carbohydrate than for fish diets without carbohydrate even when the total energy content of the diets was approximately the same4. Liver glycogen levels were significantly higher in plaice given diets containing 200 g carbohydrate/kg than in plaice given diets without carbohydrate. Blood glucose levels and hepatic hexokinase (EC 2.7.I.I) levels were not significantly different in plaice given these diets. No glucokinase (EC 2.7.I.2) was detected in plaice given either diet5. The metabolic fate of glucose carbon in plaice was investigated by injecting the fish intraperitoneally with [U-14C]glucose and examining, 18 h afterwards, the distribution of radioactivity in different biochemical fractions from the fish6. Glucose was respired much less rapidly in the carnivorous plaice, irrespective of dietary treatment, than in omnivorous mammals (mouse and rat). The rate of production of 14CO2 from [U-14C]glucose by plaice given diets containing carbohydrate was not significantly greater than that by plaice given diets lacking carbohydrate7. More glucose was incorporated into liver glycogen when plaice were given carbohydrate in their food than when it was absent. Otherwise no differences were apparent in the fate of glucose C by plaice which could be related to the diets used8. No mortalities occurred nor was any histopathology observed in the plaice as a consequence of the inclusion of carbohydrate in the food.

scholarly journals Quality of beef diaphragm meat in naturally occurring Sarcocystic infection in cattle

2018 ◽  
Vol 36 (No. 5) ◽  
pp. 378-385
Author(s):  
Vytautas Januskevicius ◽  
Grazina Januskeviciene ◽  
Gintare Zaborskiene
Keyword(s):  
Meat Quality ◽  
Harmful Effect ◽  
Coliform Bacteria ◽  
E Coli ◽  
Noticeable Increase ◽  
Physico Chemical ◽  
Infected Meat ◽  
Technological Quality ◽  
Meat Samples

The aim of this study was to investigate the possible harmful effect of Sarcocystis parasites on bovine diaphragm meat quality. Meat samples were collected from 120 bulls aged 20–24 months. Meat quality was investigated using microbiological and physico-chemical (RP-HPLC, GC) methods 48 hours after slaughter. Sarcocystis infection was associated with increased fat content, lightness L* and drip loss, and decreased ash and protein percentages. Infection also had a significant effect on the amount of amino acids (AAs), which slowly decreased as the number of sarcocysts increased. The total amount of AAs correlated with glutamic acid content (R = 0.966, P &lt; 0.05). Heavily infected samples contained significantly lower amounts of putrescine, histamine, spermine and spermidine (P &lt; 0.05) and<br /> a noticeable increase in the total count of aerobic microorganisms, but no change in the numbers of E. coli and coliform bacteria in comparison with no infected samples. Sarcocysts in beef diaphragms did not cause serious changes in the technological quality of the meat, but the biological quality of infected meat was reduced.  

scholarly journals Effects of Dietary Energy on Growth Performance, Rumen Fermentation and Bacterial Community, and Meat Quality of Holstein-Friesians Bulls Slaughtered at Different Ages

Animals ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 1123 ◽  
Author(s):  
Haibo Wang ◽  
Hang Li ◽  
Fei Wu ◽  
Xinjun Qiu ◽  
Zhantao Yu ◽  
...  
Keyword(s):  
Bacterial Community ◽  
Growth Performance ◽  
Meat Quality ◽  
Energy Levels ◽  
Average Daily Gain ◽  
Rumen Fermentation ◽  
Dietary Energy ◽  
Different Ages ◽  
Slaughter Age

The objective of this study was to evaluate the effects of dietary energy levels on growth performance, rumen fermentation and bacterial community, and meat quality of Holstein-Friesians bulls slaughtered at different ages. Thirty-six Holstein-Friesians bulls (17 months of age) were divided into a 3 × 3 factorial experiment with three energy levels (LE, ME and HE; metabolizable energy is 10.12, 10.90 and 11.68 MJ/kg, respectively) of diets, and three slaughter ages (20, 23 and 26 months). Results indicated that bulls fed with ME and HE diets had higher dry matter intake, average daily gain, and dressing percentage at 23 or 26 months of age. The ME and HE diets also reduced bacterial diversity, altered relative abundances of bacteria and produced lower concentrations of acetate, but higher butyrate and valerate concentrations in rumen fluid. Increasing in dietary energy and slaughter age increased the intramuscular fat (IMF) and water holding capacity. In summary, Holstein-Friesians bulls fed with ME and HE diets, slaughtered at 23 and 26 months of age could be a good choice to produce beef with high IMF. Slaughter age may have less influence than dietary energy in altering fermentation by increasing amylolytic bacteria and decreasing cellulolytic bacteria, and thus, further affecting meat quality.

scholarly journals Meat quality and fatty acid profile of the musculus longissimus lumborum in Czech Fleckvieh, Charolais and Charolais × Czech Fleckvieh bulls fed different types of silages

2010 ◽  
Vol 55 (No. 11) ◽  
pp. 479-487 ◽  
Author(s):  
L. Bartoň ◽  
D. Bureš ◽  
V. Kudrna
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Dry Matter ◽  
Intramuscular Fat ◽  
Quality Parameters ◽  
Dietary Energy ◽  
Maize Silage ◽  
Different Types ◽  
Longissimus Lumborum

The effects of breed and diet containing different types of silages on meat quality parameters and fatty acid profile of m. longissimus lumborum (MLL) were evaluated in a total of 30 Czech Fleckvieh (CF), Charolais (CH) and Charolais &times; Czech Fleckvieh (CH &times; CF) bulls. The animals were fed two mixed diets: MS (based on maize silage) and LCS (based on legume-cereal mixture silage and lucerne silages) with different concentrations of dietary energy and fatty acids. The MLL from CH bulls had the lowest content of dry matter (P &lt; 0.01), less protein (P &lt; 0.01) and lighter meat (P &lt; 0.01) compared to the CF. The extensive LCS diet reduced dry matter (P &lt; 0.01) and intramuscular fat (P &lt; 0.01) and increased the content of hydroxyproline (P &lt; 0.05). The CH bulls exhibited higher PUFA n-3 (P &lt; 0.05) and lower MUFA (P &lt; 0.05) compared to the CF, with the CH &times; CF being intermediate. The LCS diet enhanced the proportions of PUFA (P &lt; 0.05) and PUFA n-3 (P &lt; 0.001) and reduced MUFA (P &lt; 0.001). In conclusion, both breed and diet affected the meat quality and fatty acid profile of the intramuscular fat of the bulls. The replacement of maize silage with the legume-cereal mixture and lucerne silages in the diet reduced the concentration of intramuscular fat and improved its fatty acid profile from the human nutrition perspective.

Effect of feeding barley based diets on animal performance, carcass characteristics and meat quality of crossbred beef cattle with and without Wagyu genetics

1997 ◽  
Vol 77 (4) ◽  
pp. 655-662 ◽  
Author(s):  
P. S. Mir ◽  
D. R. C. Bailey ◽  
Z. Mir ◽  
S. D. M. Jones ◽  
T. Entz ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Shear Force ◽  
Average Daily Gain ◽  
Carcass Characteristics ◽  
Barley Grain ◽  
Crossbred Cattle ◽  
Target Weight ◽  
Meat Samples

Growth performance, carcass characteristics and meat quality of European and British crossbred (EBC; no Wagyu genetics; 28 heifers and 30 steers) cattle were compared with crossbred cattle with 75% Wagyu genetics (WC; seven heifers and 14 steers) to determine the influence of Wagyu genetics on marbling grade of beef cattle fed barley-based diets in a factorial design experiment. Weaned calves (250 d average age) were fed, one of two diets (diet 1, 35% barley grain; diet 2, 40% hay cubes on DM basis, with barley silage, protein and vitamin/mineral premix) for 84 d and then fed diet 1 until they weighed 394 to 432 kg. All cattle were finished on an 80% (DM basis) rolled barley diet and slaughtered. Carcasses were graded and samples procured for meat quality and Warner–Bratzler shear force determination. Number of days on backgrounding diets to arrive at target weight (380 kg) was greater (P < 0.05) for the WC cattle, owing to relatively lower ADG, but days on the finishing diet were fewer for these cattle, compared with EBC cattle. Warm carcass yield (dressing percent) was greater (P < 0.05), but backfat depth was lower (P < 0.05) for WC cattle relative to that of EBC cattle, yet proportion of lean meat yield was similar. Eighty three percent of WC cattle carcasses had Canada AAA (small or more) marbling grade compared with 13% for EBC cattle carcasses. Mean shear force of meat samples from EBC and WC cattle was 4.2 and 3.8 kg, respectively. Results indicated that the extent of carcass marbling can be increased by incorporating Wagyu genetics but age at slaughter of WC cattle was 19 d greater than that of EBC cattle and carcass size was reduced. Key words: Average daily gain, carcass characteristics, European and British crossbred, feed to gain ratio, meat quality, Wagyu crossbred cattle

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