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

Effects of feeding modified tall oil and supplemental potassium and magnesium on growth performance, carcass characteristics, and meat quality of growing-finishing pigs

2000 ◽  
Vol 80 (3) ◽  
pp. 443-449 ◽  
Author(s):  
P. R. O'Quinn ◽  
J. L. Nelssen ◽  
J. A. Unruh ◽  
R. D. Goodband ◽  
J. C. Woodworth ◽  
...  
Keyword(s):  
Meat Quality ◽  
Muscle Glycogen ◽  
Whole Blood ◽  
Glycogen Content ◽  
Base Excess ◽  
Extracellular Fluid ◽  
Carcass Characteristics ◽  
Dietary Treatment ◽  
Longissimus Muscle ◽  
Tall Oil

Eighty crossbred gilts (initially 45.9 kg) were allotted randomly to one of four dietary treatments by weight and ancestry. The trial was arranged as a 2 × 2 factorial with two levels of modified tall oil (MTO) (0 or 0.50%) and added K2SO4-2MgSO4 (0 or 2%), equating to daily K and Mg intakes of 10.84 and 7.75 g, respectively. The corn-soybean meal diets were fed in two phases [45.9 to 76.2 and 76.2 to 118.1 kg body weight (BW)], and supplemental K/Mg was added in place of corn for the final 7 d preslaughter (starting at 114.1 kg BW). Dietary treatment did not affect (P > 0.10) average daily gain (ADG), average daily feed intake (ADFI), or gain to feed ratio (G/F). Feeding MTO decreased average backfat (P = 0.05) and increased intramuscular marbling (P = 0.04). Modified tall oil increased (P = 0.02) percentage lean, and K/Mg supplementation lowered (P = 0.04) longissimus muscle glycogen content. Dietary treatment did not affect (P > 0.10) other carcass characteristics or measures of meat quality. Feeding MTO increased plasma glucose (P = 0.05) and decreased (P = 0.10) base excess in the extracellular fluid. Feeding K/Mg decreased (P < 0.10) plasma pH, BUN, and base excess in the whole-blood and extracellular fluid and increased (P < 0.10) ionized Mg++ and lactate. These results support earlier research identifying MTO as a carcass modifier and contributor to meat composition and quality. Potassium and Mg supplementation altered whole-blood profiles and longissimus muscle glycogen content in a manner expected to improve pork quality, although not observed. Key words: Swine, modified tall oil, potassium, magnesium, meat quality

The influence of chilling rate and fat cover on beef quality

2001 ◽  
Vol 81 (3) ◽  
pp. 321-330 ◽  
Author(s):  
J. L. Aalhus ◽  
J. A. M. Janz ◽  
A. K. W. Tong ◽  
S. D. M. Jones ◽  
W. M. Robertson
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Shear Force ◽  
Backfat Thickness ◽  
Meat Tenderness ◽  
Beef Quality ◽  
Wide Range ◽  
Average Shear ◽  
Longissimus Lumborum

The economic advantages of rapid carcass chilling include reduced cooling time, increased carcass processing rate, and decreased shrink and drip losses; however, it may also reduce subsequent meat tenderness, especially in lean carcasses. The present study examined the effects of blast chilling and electrical stimulation on quality of longissimus lumborum (LL) and semimembranosus muscles from carcasses with a wide range in backfat thickness (0 to 69 mm). Despite promoting a wide range in postmortem pH and temperature decline, backfat thickness had a limited effect on meat quality. There was a decrease in the proportion of carcasses with very high (>35 N cm–2) shear values and a tendency (P = 0.12) for the average shear force to decrease in the LL as backfat depth increased. Unexpectedly, leaner carcasses had less shrink loss than fatter carcasses under blast chill conditions. While blast chilling resulted in slightly darker, tougher meat, electrical stimulation was able to reduce these effects. Neither early postmortem pH nor temperature at 10 h was clearly associated with a pattern in shear force, although high pH10 was associated with tough steaks. Blast chilling in combination with electrical stimulation can be recommended to industry as a means to reduce chilling times and shrink losses while producing meat quality that is as good as, or slightly superior to conventionally cooled carcasses. Key words: Beef quality, blast chilling, electrical stimulation, fat thickness

scholarly journals Effect of cattle marketing method on beef quality and palatability

2007 ◽  
Vol 47 (7) ◽  
pp. 774 ◽  
Author(s):  
D. M. Ferguson ◽  
R. D. Warner ◽  
P. J. Walker ◽  
B. Knee
Keyword(s):  
Meat Quality ◽  
Muscle Glycogen ◽  
Shear Force ◽  
General Trend ◽  
Quality Measures ◽  
Shear Forces ◽  
Beef Quality ◽  
Consumer Panel ◽  
Longissimus Lumborum ◽  
Variable Impact

This study was conducted to determine the effect of direct consignment compared with saleyard marketing on beef quality and palatability. A total of 258 cattle (mean carcass weight 227 ± 19 kg) from nine vendor properties in Victoria, Australia were used. From each vendor group (about 30 cattle/vendor), half were either: (1) processed through a saleyard and then sent to the abattoir or (2) directly consigned to the abattoir. All cattle were slaughtered at the same abattoir and the lairage and postslaughter management of the cattle and their carcasses was standardised. The cattle that had been directly consigned were slaughtered the day after dispatch from the property, whereas saleyard cattle were slaughtered 2 days after dispatch. Striploin (longissimus lumborum) samples were evaluated 1 day postslaughter and after 14 days aging. Overall, marketing method had only a small impact on the various meat quality measures and palatability. A significant vendor × marketing method interaction was found for most traits including muscle glycogen (semimembranosus and semitendinosus), pH (1, 3 and 24 h postslaughter), L*, a* and b* colour values and consumer panel scores [tenderness, flavour and combined score (MQ4)]. Juiciness scores were unaffected by marketing method but were significantly influenced by vendor group (P < 0.001). For MQ4 score, there was a general trend showing that steaks from cattle that had been marketed through the saleyard had marginally lower MQ4 scores than those that had been directly consigned in five of the eight groups. However, this trend was only significant for two of the five groups. A significant three-way interaction between vendor group × marketing method × aging duration was found for shear force (P < 0.001) and cooking loss percentage (P < 0.001). The effect of marketing method on shear force was generally small and not always statistically significant but there was a trend indicating that saleyard marketing resulted in slightly higher shear forces at either 1 or 14 days postslaughter for the majority of the vendor groups. It was concluded that marketing method had a small but variable impact on palatability and meat quality.

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.

scholarly journals The Effect of Green Tea (Camellia sinensis) Leaf Powder on Growth Performance, Selected Hematological Indices, Carcass Characteristics and Meat Quality Parameters of Jumbo Quail

2021 ◽  
Vol 13 (13) ◽  
pp. 7080
Author(s):  
Steve Kgotlelelo Mahlake ◽  
Caven Mguvane Mnisi ◽  
Cornelia Lebopa ◽  
Cebisa Kumanda
Keyword(s):  
Meat Quality ◽  
Green Tea ◽  
Feed Intake ◽  
Live Weight ◽  
Quality Parameters ◽  
Normal Ranges ◽  
Wide Range ◽  
Leaf Powder ◽  
Zinc Bacitracin ◽  
Grower Diet

Green tea leaves contain a wide range of active bio-compounds that are essential for sustainable quail intensification; however, its feed value is not known for the Jumbo quail. Therefore, this study evaluated the effect of different levels of green tea leaf powder (GTLP) on physiological and meat quality parameters of the Jumbo quail. One-week-old chicks (n = 350; 56.1 ± 2.12 g live-weight) were evenly distributed to 35 replicate pens and reared on five experimental diets formulated as follows: a standard grower diet with zinc-bacitracin (PosCon), a standard grower diet without zinc-bacitracin (NegCon), and NegCon diet treated with 10 (GT10), 25 (GT25) and 50 g/kg (GT50) of GTLP. Weight gain linearly decreased in week 2 but increased in week 4, whereas feed conversion efficiency linearly declined in weeks 2 and 3 as GTLP levels increased. Overall feed intake, carcass yield, and caecum and colon weights showed a linear increase with GTLP levels. Hematological parameters fell within the normal ranges reported for healthy quail. The GT10 group showed larger liver weights than the PosCon and NegCon groups. It was concluded that dietary inclusion of GTLP enhances overall feed intake and carcass performance but not feed efficiency, hematological and meat quality parameters of Jumbo quail.

scholarly journals Carcass Composition, Meat Quality and Sensory Quality of Gentile di Puglia Light Lambs: Effects of Dietary Supplementation with Oregano and Linseed

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 607
Author(s):  
Giuseppe Scarpa ◽  
Simona Tarricone ◽  
Marco Ragni
Keyword(s):  
Meat Quality ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Total Content ◽  
Carcass Composition ◽  
Origanum Vulgare ◽  
Growth Performances ◽  
Longissimus Lumborum ◽  
Dietary Treatments

There is a growing demand by the modern consumer for meat containing less fat and lower levels of saturated fatty acids, which are considered to increase the risk of coronary heart disease. In southern Italy, the Gentile di Puglia breed is one of the most common on farms, and the light lambs are often consumed. The study evaluates the effect of a diet containing extruded linseed (Linum usitatissimum) on growth performances, carcass traits, and meat quality in Gentile di Puglia light lambs. Thirty-six male lambs are weaned at about 20 days of age, and divided into three groups—each group is either fed a control diet (C), a diet containing 3% extruded linseed (L), or a diet containing 3% extruded linseed and 0.6% oregano (Origanum vulgare) (L + O). The lambs’ growth performances and the slaughtering and dissection data did not differ between groups. Dietary treatments have no significant effect on the quality and chemical composition of Longissimus lumborum (Ll). The mount of linoleic acid in Ll meat is significantly higher in the L group, and this positively affected the total content of n-3 Polyunsaturated Fatty Acid, as well as the n-6/n-3 ratio. The good results obtained concerning the sensory traits meet the requirements of the market’s consumer.

scholarly journals Zero Average Surface Controlled Boost-Flyback Converter

Energies ◽  
2020 ◽  
Vol 14 (1) ◽  
pp. 57
Author(s):  
Juan-Guillermo Muñoz ◽  
Fabiola Angulo ◽  
David Angulo-Garcia
Keyword(s):  
Duty Cycle ◽  
Period Doubling ◽  
Power Converter ◽  
Control Technique ◽  
Average Surface ◽  
Flyback Converter ◽  
Stable Period ◽  
Period 2 ◽  
Wide Range ◽  
The Right

The boost-flyback converter is a DC-DC step-up power converter with a wide range of technological applications. In this paper, we analyze the boost-flyback dynamics when controlled via a modified Zero-Average-Dynamics control technique, hereby named Zero-Average-Surface (ZAS). While using the ZAS strategy, it is possible to calculate the duty cycle at each PWM cycle that guarantees a desired stable period-1 solution, by forcing the system to evolve in such way that a function that is constructed with strategical combination of the states over the PWM period has a zero average. We show, by means of bifurcation diagrams, that the period-1 orbit coexists with a stable period-2 orbit with a saturated duty cycle. While using linear stability analysis, we demonstrate that the period-1 orbit is stable over a wide range of parameters and it loses stability at high gains and low loads via a period doubling bifurcation. Finally, we show that, under the right choice of parameters, the period-1 orbit controller with ZAS strategy satisfactorily rejects a wide range of disturbances.

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.

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
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