scholarly journals Effects of plant extracts and essential oils as feed supplements on quality and microbial traits of rabbit meat

2016 ◽  
Vol 24 (2) ◽  
pp. 107 ◽  
Author(s):  
A. P. Kone ◽  
D. Cinq-Mars ◽  
Y. Desjardins ◽  
F. Guay ◽  
A. Gosselin ◽  
...  
Keyword(s):  
Essential Oils ◽  
Meat Quality ◽  
Plant Extracts ◽  
Biceps Femoris ◽  
Experimental Unit ◽  
Control Group ◽  
Quality Traits ◽  
Ground Meat ◽  
Meat Quality Traits ◽  
The Right

The effects of dietary supplementation of onion, cranberry,  strawberry and essentials oils on meat quality were analysed. Five groups of 48 Grimaud female weaned rabbits received the supplemented or the control ration; the experimental unit was a cage of 6 rabbits. Each experimental diet contained 10 ppm of added active ingredients.  Rabbits were fed with the experimental diets for 4 wk before determining slaughter and carcass traits and determining the pH at 1 and 24 h post mortem (pHu) of the <em>Longissimus dorsi</em> (LD) and the <em>Biceps femoris</em> (BF) muscle, left and right, respectively. Cooking loss, drip loss and L*, a* and b* color parameters were obtained of the right<em> </em>LD and for ground meat and antioxidant status (TBARS, DNPH, Folin Ciocalteu). Only the pHu of the LD muscle for the strawberry supplemented group was significantly lower when compared to the control group (P=0.04). However, we note that for the pH of the LD, the average was less than 6 for the meat of animals who received a diet enriched in polyphenols, compared to the control group. Plant extract supplementation did not influence meat quality traits, growth performance or oxidative stability. But under aerobic and anaerobic conditions, our results indicate that diet supplementation with extracts rich in polyphenols, especially with essential oils, had a small bot sporadic positive effect in reducing bacterial microflora compared to the control group (P&lt;0.05). In conclusion, plant extracts and essential oils can be used in a rabbit diet without adverse effects on performance and meat quality traits. This effect could be optimized by investigating higher doses.

scholarly journals A novel single nucleotide polymorphism of the POU1F1 gene associated with meat quality traits in rabbits

2015 ◽  
Vol 15 (3) ◽  
pp. 611-620 ◽  
Author(s):  
Jie Wang ◽  
Guowu Li ◽  
Mauricio A. Elzo ◽  
Linjun Yan ◽  
Shiyi Chen ◽  
...  
Keyword(s):  
Single Nucleotide Polymorphism ◽  
Meat Quality ◽  
Biceps Femoris ◽  
Quality Traits ◽  
Nucleotide Polymorphism ◽  
Chi Square ◽  
Single Nucleotide ◽  
Pou1f1 Gene ◽  
Biceps Femoris Muscle ◽  
Meat Quality Traits

Abstract The purpose of this research was to investigate the effect of the POU1F1 gene on meat quality traits in the Hyla, Champagne, and Tianfu Black rabbit breeds. We detected one single nucleotide polymorphism and the SNP was located at 536 bp in intron 5 of this gene. Chi-square tests showed that the genotypic frequencies in the three rabbit populations were not in Hardy-Weinberg equilibrium. The PIC values indicated that the three populations had intermediate levels of genetic diversity. Rabbits with the CC genotype had a significantly greater pH0h than those with the CT genotype in the biceps femoris muscle. The least squares means for cooking loss in CT and CC rabbits were significantly higher than those for TT rabbits. Rabbits with the CC genotype had a significantly higher intramuscular fat content in the longissimus dorsi and biceps femoris muscles than those with genotype TT and CT. Thus, the results here indicate that this POU1F1 SNP may be of potential use in marker assisted selection for meat quality traits in rabbits.

Effect of housing system and breed on growth, slaughter traits and meat quality traits in rabbits

2018 ◽  
Vol 14 (4) ◽  
pp. 9-18
Author(s):  
Sylwia Pałka ◽  
Michał Kmiecik ◽  
Łukasz Migdał ◽  
Konrad Kozioł ◽  
Agnieszka Otwinowska-Mindur ◽  
...  
Keyword(s):  
Meat Quality ◽  
Biceps Femoris ◽  
Housing System ◽  
Quality Traits ◽  
Battery System ◽  
Housing Systems ◽  
Meat Quality Traits ◽  
Group I ◽  
Longissimus Lumborum ◽  
Males And Females

The aim of the study was to determine the effect of housing conditions and breed on the growth, slaughter traits and meat quality traits of Blanc de Termonde (n=34; 15♂, 19♀) and Popielno White (n=28; 15♂, 13♀) rabbits. Until weaning at 35 days of age the young rabbits were kept with their mothers in wooden hutches. After weaning they were divided into two groups. Rabbits from group I (n=42; 21♂ and 21♀) were kept two per cage in a battery system. Each cage was 40 cm wide, 90 cm long and 35 cm high. Animals from group II (n=20; 8♂ and 12♀) were kept in boxes with dimensions of 100 x 100 x 100 cm, on deep litter. Four or five rabbits were kept in each box, with males and females separated. The rabbits were feed pellets ad libitum. They were weighed weekly from birth to 12 weeks of age. Slaughter and dissection were performed at 12 weeks of age. At 45 min after slaughter the pH in the longissimus lumborum and biceps femoris muscles was measured, as well as the colour (L*, a*, b*). In the case of growth and slaughter traits, significant differences between housing systems were observed, but the housing systems was not found to significantly influence the dressing percentage or meat quality traits. Breed did not significantly influence body weight (except for litter weight at birth), slaughter traits, or meat quality traits.

scholarly journals Analysis of the Bovine DLK1 Gene Polymorphism and Its Relation to Lipid Metabolism in Chinese Simmental

Animals ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 923 ◽  
Author(s):  
Mengyan Wang ◽  
Ping Jiang ◽  
Xiang Yu ◽  
Jiaqi Mi ◽  
Zitong Bai ◽  
...  
Keyword(s):  
Lipid Metabolism ◽  
Meat Quality ◽  
Protein Level ◽  
Control Group ◽  
Quality Traits ◽  
Economic Traits ◽  
Muscle Area ◽  
Eye Muscle ◽  
Meat Quality Traits

In this study, we precisely constructed and transfected the overexpression and interference vectors in BFFs to evaluate the role of DLK1 gene on lipid metabolism in vitro. The expression of of DLK1 in the mRNA and protein level tended to reduce, and TGs were significantly increased in the pGPU6-shDLK1 group compared to the control group (p < 0.05). The expression of DLK1 in the mRNA and protein level were increased in the pBI-CMV3-DLK1 group compared to the control group, and the TGs content showed a significant decrease in the pBI-CMV3-DLK1 group (p < 0.05). Meanwhile, we used the restriction fragment length polymorphism (RFLP-PCR) detection method to screen SNPs further to explore and analyze the relationship between the gene and the economic traits of 28-month-old Chinese Simmental and the fatty acids composition of cattle longissimus muscle. The result showed that two SNPs, IVS3 + 478 C > T and IVS3 + 609 T > G, were identified as being significantly associated with carcass and meat quality traits in Chinese Simmental, such as the carcass fat coverage rate, loin eye muscle area, and fat color score. In summary, our results indicated that DLK1 can affect lipid metabolism in bovine and these two SNPs might be applied as genetic markers of meat quality traits for beef cattle breeding.

scholarly journals The effect of iodine from iodine-enriched alga Chlorella spp. on the pork iodine content and meat quality in finisher pigs

2012 ◽  
Vol 81 (4) ◽  
pp. 339-346 ◽  
Author(s):  
Tomáš Baňoch ◽  
Martin Svoboda ◽  
Jan Kuta ◽  
Alena Saláková ◽  
Zdeněk Fajt
Keyword(s):  
Meat Quality ◽  
Muscle Tissue ◽  
Iodine Content ◽  
Human Nutrition ◽  
Control Group ◽  
Quality Traits ◽  
Feed Mixture ◽  
Meat Quality Traits ◽  
Group A ◽  
Group B

The aim of the study was to evaluate the effects of iodine from iodine-enriched alga Chlorella spp. on the iodine content in pork and on meat quality traits in finisher pigs. Experimental feed mixtures were fed for a period of 3 months before slaughter. In group A (n = 12), the experimental feed mixture was supplemented with 2 mg I/kg in the form of iodine from iodine-enriched freshwater alga Chlorella spp. The experimental feed mixture for pigs in group B (n = 12) was supplemented with 2 mg I/kg in the form of KI. Group C (n = 12) was the control group without supplementation. Compared to KI, the use of the algal iodine resulted in significantly higher (P < 0.05) iodine concentrations in the thyroid, serum and muscle tissue. No differences between the two groups were found in the meat quality traits. It is concluded that iodine from iodine-enriched Chlorella spp. is retained in muscle tissue in a higher extent than inorganic KI. Nevertheless, iodine concentrations in the meat are still low to be considered as a relevant iodine source for human nutrition.

scholarly journals Comprehensive Analysis of Porcine Prox1 Gene and Its Relationship with Meat Quality Traits

Animals ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 744 ◽  
Author(s):  
Chao Dong ◽  
Xiying Zhang ◽  
Kaiqing Liu ◽  
Bojiang Li ◽  
Zhe Chao ◽  
...  
Keyword(s):  
Meat Quality ◽  
Biceps Femoris ◽  
Significant Negative Correlation ◽  
Proximal Promoter ◽  
Quality Traits ◽  
Meat Color ◽  
Biceps Femoris Muscle ◽  
Meat Quality Traits ◽  
Prox1 Expression

Prox1 is involved in muscle fiber conversion, adult-onset obesity, and type 2 diabetes. However, information regarding porcine Prox1 and its relationship with meat quality traits is still unknown. In this study, we characterized the full-length cDNA and proximal promoter of two transcript variants of porcine Prox1. Moreover, Prox1 was expressed abundantly in the skeletal muscle and its expression was higher in the soleus muscle than that in the biceps femoris muscle. Its expression pattern in the high and low meat color (redness) value a* groups was similar to that of myoglobin and MyHC I, but opposed to that of MyHC IIB. Importantly, there was a significant positive correlation between Prox1 expression and meat color (redness) value a* (r = 0.3845, p = 0.0394), and a significant negative correlation between Prox1 expression and drip loss (r = −0.4204, p = 0.0232), as well as the ratio of MyHC IIB to MyHC I expression (r = −0.3871, p = 0.0380). In addition, we found that the polymorphisms of three closely linked SNPs in Prox1 promoter 1 were significantly associated with pH24h in a pig population. Taken together, our data provide valuable insights into the characteristics of porcine Prox1 and indicate that Prox1 is a promising candidate gene affecting meat quality traits.

scholarly journals Effect of inbreeding and sex on rabbits meat quality

2017 ◽  
Vol 73 (5) ◽  
pp. 303-307 ◽  
Author(s):  
Sylwia Pałka ◽  
Dorota Maj ◽  
Władysław Migdał ◽  
Józef Bieniek ◽  
Olga Derewicka
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Dry Matter ◽  
Biceps Femoris ◽  
Quality Parameters ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Texture Parameters ◽  
Longissimus Lumborum ◽  
Ad Libitum

The aim of this study was to determine the effect of inbreeding and sex on meat quality traits such as: acidity, colour, chemical composition and texture in New Zealand White and Belgian Giant Grey crossebred rabbits (n=84; 50♂:34♀). Two variants of crossing were used. Variant I - crossbred (F1) unrelated rabbits (RAB = 0) - received non - inbred rabbits (Fx = 0), variant II - crossbred (F1) related rabbits (full siblings RAB = 0.5) - received inbred rabbits (Fx = 0.25). After weaning at 35 days of age, animals were fed pellets ad libitum. Slaughter and dissection at 12 weeks of age were performed. After 45 min of slaughter pH loin (m. longissimus lumborum) and leg (m. biceps femoris), and the colour (L * - lightness, a * - redness, b * - yellowness) were measured. The results indicated that inbreeding had a significant effect on inerease of meat acidity in 45 min and after 24 h. Furthermore, the meat of inbred rabbits was a lightness and had smaller values of the redness and yellowness in 45 minutes and after 24 hours. Meat inbred animals contained less protein and ash, and more fat compared to meat non-inbred animals. Inbreeding did not affect significantly dry matter and water content in the meat. Texture parameters of inbred and non-inbred rabbits were similar. The level of inbreeding equal 25% affected negatively on meat quality traits such as acidity, colour and chemical composition. Sex does not differentiate the quality parameters of meat with the exception of yellowness in the 45th minute after slaughter.

Association analysis between CMYA5 gene and meat quality traits in Hunan black pig

2013 ◽  
Vol 38 (1) ◽  
pp. 64-68
Author(s):  
Ji ZHU ◽  
Jian LIU ◽  
Jian-bang SUN ◽  
Shi-liu YANG ◽  
Jing-ru LI ◽  
...  
Keyword(s):  
Meat Quality ◽  
Association Analysis ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
I Gene

scholarly journals Prediction of meat quality traits in the abattoir using portable near-infrared spectrometers: heritability of predicted traits and genetic correlations with laboratory-measured traits

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Simone Savoia ◽  
Andrea Albera ◽  
Alberto Brugiapaglia ◽  
Liliana Di Stasio ◽  
Alessio Cecchinato ◽  
...  
Keyword(s):  
Meat Quality ◽  
Near Infrared ◽  
External Validation ◽  
Genetic Correlations ◽  
Genetic Selection ◽  
Quality Traits ◽  
Eye Muscle ◽  
Meat Quality Traits ◽  
Color Traits ◽  
Selection Of

Abstract Background The possibility of assessing meat quality traits over the meat chain is strongly limited, especially in the context of selective breeding which requires a large number of phenotypes. The main objective of this study was to investigate the suitability of portable infrared spectrometers for phenotyping beef cattle aiming to genetically improving the quality of their meat. Meat quality traits (pH, color, water holding capacity, tenderness) were appraised on rib eye muscle samples of 1,327 Piemontese young bulls using traditional (i.e., reference/gold standard) laboratory analyses; the same traits were also predicted from spectra acquired at the abattoir on the intact muscle surface of the same animals 1 d after slaughtering. Genetic parameters were estimated for both laboratory measures of meat quality traits and their spectra-based predictions. Results The prediction performances of the calibration equations, assessed through external validation, were satisfactory for color traits (R2 from 0.52 to 0.80), low for pH and purge losses (R2 around 0.30), and very poor for cooking losses and tenderness (R2 below 0.20). Except for lightness and purge losses, the heritability estimates of most of the predicted traits were lower than those of the measured traits while the genetic correlations between measured and predicted traits were high (average value 0.81). Conclusions Results showed that NIRS predictions of color traits, pH, and purge losses could be used as indicator traits for the indirect genetic selection of the reference quality phenotypes. Results for cooking losses were less effective, while the NIR predictions of tenderness were affected by a relatively high uncertainty of estimate. Overall, genetic selection of some meat quality traits, whose direct phenotyping is difficult, can benefit of the application of infrared spectrometers technology.

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