scholarly journals Feeding microalgae meal (All-G Rich™; Schizochytrium limacinum CCAP 4087/2) to beef heifers. I: Effects on longissimus lumborum steak color and palatibility12

2016 ◽  
Vol 94 (9) ◽  
pp. 4016-4029 ◽  
Author(s):  
K. J. Phelps ◽  
J. S. Drouillard ◽  
T. G. O'Quinn ◽  
D. D. Burnett ◽  
T. L. Blackmon ◽  
...  
Keyword(s):  
Beef Heifers ◽  
Longissimus Lumborum ◽  
Schizochytrium Limacinum

Glycogen metabolites and meat quality in feed-restricted re-fed beef heifers

1996 ◽  
Vol 76 (4) ◽  
pp. 517-522 ◽  
Author(s):  
E. S. K. Yambayamba ◽  
M. A. Price ◽  
J. L. Aalhus ◽  
S. D. M. Jones
Keyword(s):  
Meat Quality ◽  
Muscle Glycogen ◽  
Caudate Lobe ◽  
Feed Restriction ◽  
Hepatic Glycogen ◽  
Longissimus Muscle ◽  
Beef Heifers ◽  
Period 2 ◽  
Wide Range ◽  
Longissimus Lumborum

Twenty-four Hereford crossbred heifers weighing 222 kg (22 kg SD) and aged 226 d (13 d SD) on day 0 were used to investigate the effects of feed restriction (period 1) followed by realimentation (period 2) on hepatic and longissimus muscle glycogen metabolites and meat quality. The heifers were randomly assigned in equal numbers to either ad libitum feeding (ADLIB) or maintenance feeding for 92 d followed by realimentation (REST), and serially slaughtered over a wide range of liveweights (200–460 kg). The concentrations of glycogen, its metabolites, and the total glucidic potential (GP) were determined from portions of the caudate lobe of the liver and the longissimus lumborum (LL) muscle. Meat quality assessment of the longissimus thoracis (LT) was done by objective means. Hepatic glycogen concentration was lower (P = 0.05) in REST than in ADLIB heifers, and GP tended to show a similar pattern (P = 0.07). There were no significant differences in the concentrations of glycogen or its metabolites in the LL of REST compared with ADLIB heifers. However, the heifers slaughtered during period 1 had lower muscle glycogen (P = 0.04) and higher lactate (P < 0.01) concentrations than those slaughtered during period 2. REST heifers had lighter slaughter weights resulting in smaller ribeye areas (P = 0.03), lower intramuscular fat concentration (P < 0.01) and higher moisture content (P < 0.01). Independent of slaughter weight, REST heifers had higher drip loss (P = 0.05) and lower L * (P = 0.01) than ADLIB heifers. These results suggest that feed restriction affects hepatic glycogen reserves and also has minor effects on meat quality traits in beef heifers. However, there was no indication that meat from REST heifers had severe quality defects such as DFD (dark, firm, dry) meat. Key words: Feed restriction, realimentation, longissimus muscle, liver, glucidic potential, meat quality

scholarly journals Feeding microalgae meal (All-G Rich™; Schizochytrium limacinum CCAP 4067/2) to beef heifers. II: Effects on ground beef color and palatability12

2016 ◽  
Vol 94 (9) ◽  
pp. 4030-4039 ◽  
Author(s):  
K. J. Phelps ◽  
J. S. Drouillard ◽  
T. G. O'Quinn ◽  
D. D. Burnett ◽  
T. L. Blackmon ◽  
...  
Keyword(s):  
Ground Beef ◽  
Beef Heifers ◽  
Schizochytrium Limacinum ◽  
Beef Color

Effects of supplementation with high linoleic or oleic cracked safflower seeds on postpartum reproduction and calf performance of primiparous beef heifers

2002 ◽  
Vol 80 (8) ◽  
pp. 2023 ◽  
Author(s):  
J. D. Bottger ◽  
B. W. Hess ◽  
B. M. Alexander ◽  
D. L. Hixon ◽  
L. F. Woodard ◽  
...  
Keyword(s):  
Beef Heifers ◽  
Calf Performance

Growth Relationships Associated with First Conception and Calving of Beef Heifers on Bermuda-Fescue Pasture

1981 ◽  
Vol 53 (3) ◽  
pp. 580-588
Author(s):  
Ahmad Bin Aman ◽  
C. J. Brown ◽  
M. L. Ray
Keyword(s):  
Beef Heifers

Puberty in Beef Heifers: A Review

2018 ◽  
Vol 5 (1) ◽  
Author(s):  
Oktofianus Rudolf Faidiban
Keyword(s):  
Beef Heifers

scholarly journals Transcriptomic Profiling of Skeletal Muscle Reveals Candidate Genes Influencing Muscle Growth and Associated Lipid Composition in Portuguese Local Pig Breeds

Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1423
Author(s):  
André Albuquerque ◽  
Cristina Óvilo ◽  
Yolanda Núñez ◽  
Rita Benítez ◽  
Adrián López-Garcia ◽  
...  
Keyword(s):  
Candidate Genes ◽  
Muscle Growth ◽  
Rna Seq ◽  
Next Generation Sequencing Technology ◽  
Pig Breeds ◽  
Nfkb Activation ◽  
Main Gene ◽  
Slow Type ◽  
Longissimus Lumborum ◽  
Generation Sequencing

Gene expression is one of the main factors to influence meat quality by modulating fatty acid metabolism, composition, and deposition rates in muscle tissue. This study aimed to explore the transcriptomics of the Longissimus lumborum muscle in two local pig breeds with distinct genetic background using next-generation sequencing technology and Real-Time qPCR. RNA-seq yielded 49 differentially expressed genes between breeds, 34 overexpressed in the Alentejano (AL) and 15 in the Bísaro (BI) breed. Specific slow type myosin heavy chain components were associated with AL (MYH7) and BI (MYH3) pigs, while an overexpression of MAP3K14 in AL may be associated with their lower loin proportion, induced insulin resistance, and increased inflammatory response via NFkB activation. Overexpression of RUFY1 in AL pigs may explain the higher intramuscular (IMF) content via higher GLUT4 recruitment and consequently higher glucose uptake that can be stored as fat. Several candidate genes for lipid metabolism, excluded in the RNA-seq analysis due to low counts, such as ACLY, ADIPOQ, ELOVL6, LEP and ME1 were identified by qPCR as main gene factors defining the processes that influence meat composition and quality. These results agree with the fatter profile of the AL pig breed and adiponectin resistance can be postulated as responsible for the overexpression of MAP3K14′s coding product NIK, failing to restore insulin sensitivity.

scholarly journals Gene Expression and Carcass Traits Are Different between Different Quality Grade Groups in Red-Faced Hereford Steers

Animals ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 1910
Author(s):  
Bailey Engle ◽  
Molly Masters ◽  
Jane Ann Boles ◽  
Jennifer Thomson
Keyword(s):  
Gene Expression ◽  
Transcriptome Profiling ◽  
Fat Deposition ◽  
Lower Shear ◽  
The Us ◽  
Quality Grade ◽  
Longissimus Lumborum ◽  
Muscle Biochemistry ◽  
Marbling Deposition ◽  
Insight Into

Fat deposition is important to carcass value and some palatability characteristics. Carcasses with higher USDA quality grades produce more value for producers and processors in the US system and are more likely to have greater eating satisfaction. Using genomics to identify genes impacting marbling deposition provides insight into muscle biochemistry that may lead to ways to better predict fat deposition, especially marbling and thus quality grade. Hereford steers (16) were managed the same from birth through harvest after 270 days on feed. Samples were obtained for tenderness and transcriptome profiling. As expected, steaks from Choice carcasses had a lower shear force value than steaks from Select carcasses; however, steaks from Standard carcasses were not different from steaks from Choice carcasses. A significant number of differentially expressed (DE) genes was observed in the longissimus lumborum between Choice and Standard carcass RNA pools (1257 genes, p < 0.05), but not many DE genes were observed between Choice and Select RNA pools. Exploratory analysis of global muscle tissue transcriptome from Standard and Choice carcasses provided insight into muscle biochemistry, specifically the upregulation of extracellular matrix development and focal adhesion pathways and the downregulation of RNA processing and metabolism in Choice versus Standard. Additional research is needed to explore the function and timing of gene expression changes.

scholarly journals Effect of Dietary Brown Seaweed (Macrocystis pyrifera) Additive on Meat Quality and Nutrient Composition of Fattening Pigs

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1720
Author(s):  
Nancy Jerez-Timaure ◽  
Melissa Sánchez-Hidalgo ◽  
Rubén Pulido ◽  
Jonathan Mendoza
Keyword(s):  
Meat Quality ◽  
Cholesterol Metabolism ◽  
Biological Effects ◽  
Brown Seaweed ◽  
Macrocystis Pyrifera ◽  
Nutrient Composition ◽  
Composition Analysis ◽  
Regular Diet ◽  
Longissimus Lumborum ◽  
Fattening Pigs

The objective of this study was to evaluate the effects of dietary brown seaweed (Macrocystis pyrifera) additive (SWA) on meat quality and nutrient composition of commercial fattening pigs. The treatments were: Regular diet with 0% inclusion of SWA (CON); Regular diet with 2% SWA (2%-SWA); Regular diet with 4% SWA (4%-SWA). After slaughtering, five carcasses from each group were selected, and longissimus lumborum (LL) samples were taken for meat quality and chemical composition analysis. Meat quality traits (except redness intensity) were not affected (p > 0.05) by treatments. Samples from the 4%-SWA treatment showed the lowest a value than those from the 2%-SWA and CON treatments (p = 0.05). Meat samples from the 4%-SWA group contained 3.37 and 3.81 mg/100 g more of muscle cholesterol than CON and 2% SWA groups, respectively (p < 0.05). The SWA treatments affected (p ≤ 0.05) the content of ash, Mn, Fe, and Cu. The LL samples from 4%-SWA had the highest content of ash; however, they showed 0.13, 0.45, and 0.23 less mg/100 g of Mn, Fe, and Zn, respectively, compared to samples from CON (p ≤ 0.05). Fatty acids composition and macro minerals content (Na, Mg, and K) did not show variation due to the SWA treatments. Further studies are needed to understand the biological effects of these components on adipogenesis, cholesterol metabolism, and mineral deposition in muscle.

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