scholarly journals The Contribution of Dietary Magnesium in Farm Animals and Human Nutrition

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 509
Author(s):  
Luciano Pinotti ◽  
Michele Manoni ◽  
Luca Ferrari ◽  
Marco Tretola ◽  
Roberta Cazzola ◽  
...  
Keyword(s):  
Meat Quality ◽  
Egg Production ◽  
Best Practice ◽  
Bone Development ◽  
Food Products ◽  
Human Nutrition ◽  
Farm Animals ◽  
Health Maintenance ◽  
Mg Deficiency ◽  
Milk Fever

Magnesium (Mg) is a mineral that plays an essential role as cofactor of more than 300 enzymes. Mg in farm animals’ and human nutrition is recommended to avoid Mg deficiency, ensure adequate growth and health maintenance. Mg supplementation above the estimated minimum requirements is the best practice to improve farm animals’ performances (fertility and yield) and food products’ quality, since the performance of farm animals has grown in recent decades. Mg supplementation in pigs increases meat quality and sows’ fertility; in poultry, it helps to avoid deficiency-related health conditions and to improve meat quality and egg production by laying hens; in dairy cows, it serves to avoid grass tetany and milk fever, two conditions related to hypomagnesaemia, and to support their growth. Thus, Mg supplementation increases food products’ quality and prevents Mg deficiency in farm animals, ensuring an adequate Mg content in animal-source food. These latter are excellent Mg sources in human diets. Sub-optimal Mg intake by humans has several implications in bone development, muscle function, and health maintenance. This review summarizes the main knowledge about Mg in farm animals and in human nutrition.

scholarly journals The influence of selenium additives in compound feed on the chemical composition, energy and biological value of ducklings meat

2021 ◽  
Vol 23 (94) ◽  
pp. 3-8
Author(s):  
O. I. Sobolev ◽  
S. V. Sliusarenko ◽  
A. O. Sliusarenko ◽  
R. А. Petryshak ◽  
I. P. Golodyuk ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Egg Production ◽  
The Body ◽  
Farm Animals ◽  
Control Group ◽  
Biological Value ◽  
The Third ◽  
Economic Experiment ◽  
Positive Effect

According to modern classification of trace elements, which is based on their biological significance for living organisms, selenium is classified as a group of vital or biogenic elements. As a biotic element, it has unique physico-chemical and biochemical properties and, with adequate intake into the body of farm animals and poultry has a positive effect on a number of physiological processes. The discovery of biological properties of selenium became the basis for its use first in the prevention and treatment of many diseases associated with a deficiency of this trace element, and later – as a stimulator of growth and development of young animals, as well as in order to increase egg production, poultry safety, improve the incubation characteristics of eggs and several other productive qualities. Scientists who have studied the effects of selenium on poultry have paid relatively little attention to meat quality. The effect of additives of different selenium doses in compound feed on the chemical composition, energy and biological value of Ukrainian white breed ducklings’ meat was studied in the scientific and economic experiment. Four groups of ducklings with 100 heads in each groups were formed to conduct the scientific and economic experiment. The duration of the experiment was 56 days and corresponded to the period of raising ducklings for meat. The ducklings of the first control group did not receive selenium supplementation. Selenium was additionally introduced into compound feed for poultry of the experimental groups in the following amount, mg/kg: the second group – 0.2; the third – 0.4 and the fourth – 0.6. It was established that the introduction of selenium into compound feed in the studied dose did not significantly affect to the quality of ducklings’ meat, although it had a positive effect on some indicators that characterize its chemical composition, nutritional and biological value. Among the experimental groups, ducklings of the third and fourth groups, which were injected with selenium into compound feed at the rate of 0.4 and 0.6 mg/kg, stood out in terms of meat quality.

scholarly journals Key Genes Regulating Skeletal Muscle Development and Growth in Farm Animals

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 835
Author(s):  
Mohammadreza Mohammadabadi ◽  
Farhad Bordbar ◽  
Just Jensen ◽  
Min Du ◽  
Wei Guo
Keyword(s):  
Skeletal Muscle ◽  
Candidate Genes ◽  
Meat Quality ◽  
Muscle Development ◽  
Muscle Growth ◽  
Farm Animals ◽  
Meat Production ◽  
Skeletal Muscle Development ◽  
Extrinsic Factors ◽  
Myogenic Regulatory Factor

Farm-animal species play crucial roles in satisfying demands for meat on a global scale, and they are genetically being developed to enhance the efficiency of meat production. In particular, one of the important breeders’ aims is to increase skeletal muscle growth in farm animals. The enhancement of muscle development and growth is crucial to meet consumers’ demands regarding meat quality. Fetal skeletal muscle development involves myogenesis (with myoblast proliferation, differentiation, and fusion), fibrogenesis, and adipogenesis. Typically, myogenesis is regulated by a convoluted network of intrinsic and extrinsic factors monitored by myogenic regulatory factor genes in two or three phases, as well as genes that code for kinases. Marker-assisted selection relies on candidate genes related positively or negatively to muscle development and can be a strong supplement to classical selection strategies in farm animals. This comprehensive review covers important (candidate) genes that regulate muscle development and growth in farm animals (cattle, sheep, chicken, and pig). The identification of these genes is an important step toward the goal of increasing meat yields and improves meat quality.

scholarly journals The Quality and Health-Promoting Value of Meat from Pigs of the Native Breed as the Effect of Extensive Feeding with Acorns

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 789
Author(s):  
Magdalena Szyndler-Nędza ◽  
Małgorzata Świątkiewicz ◽  
Łukasz Migdał ◽  
Władysław Migdał
Keyword(s):  
Fatty Acid ◽  
Beneficial Effect ◽  
Meat Quality ◽  
Farm Animals ◽  
Feeding Method ◽  
Native Breed ◽  
The World ◽  
Health Promoting ◽  
Conventional Farm

The popularity of meat from animals of native breeds is growing all over the world, due to consumer belief regarding its higher quality compared to meat from industrial farm animals. In addition, the living conditions (welfare) are of great importance for consumers. We observed the effect of different ways of keeping and feeding pigs of the same conservative breed on the quality of meat and its health benefits. The aim of the study was to compare the meat quality from pigs of the native Złotnicka Spotted breed, fattened intensively or extensively (with conventional farm-produced compound feed and acorns). The meat from free-range pigs extensively fed on silage and small amounts of acorns was characterized by a higher content of fat, which acts as a carrier for flavor and juiciness, as well as higher monounsaturated fatty acid (MUFA) content (p ≤ 0.05) and lower atherogenic, thrombogenic, and peroxidability indices (p ≤ 0.05). It may be stated that the meat quality of the native pig breed is significantly dependent on the housing and feeding method. A more beneficial effect on the quality of meat and its dietetic value, as well as its susceptibility to rancidity, can be obtained throughextensive pig feeding with roughage and the addition of acorns.

scholarly journals Looking under the hide of animals. The history of ultrasound to assess carcass composition and meat quality in farm animals

2019 ◽  
Vol 20 ◽  
pp. 523-535
Author(s):  
Severiano R Silva ◽  
James R Stouffer
Keyword(s):  
Meat Quality ◽  
Primary Objective ◽  
Carcass Composition ◽  
Farm Animals ◽  
Animal Science ◽  
Close Relationship ◽  
The Usa ◽  
Technological Developments ◽  
The 1950S

Resumo O desafio de saber qual a composição de um animal vivo tem sido perseguido de forma incessante desde os anos 50 do século XX. Ao longo deste tempo, diversas técnicas têm sido testadas como comprovam os numerosos trabalhos científicos sobre o tema nas principais revistas de ciência animal. O objetivo central destes trabalhos é a obtenção in vivo de informação sobre características relacionadas com a carcaça e com a qualidade da carne. As técnicas que empregam ultrassons estão entre as que mais sucesso apresentam. Há ao longo da história vários marcos que são pilares no desenvolvimento dos ultrassons. No século XVIII, o padre e biólogo Lazzaro Spallanzani, intrigado com a capacidade de orientação noturna dos morcegos, descobriu a ecolocalização. Em 1880, os irmãos Curie apresentaram as propriedades piezelétricas de determinados cristais. Mais tarde durante e entre as duas grandes guerras mundiais ocorreram inúmeros desenvolvimentos tecnológicos no campo militar, mas também no campo médico relacionados com ultrassons. Durante a década de 50 foram apresentadas utilizações de ultrassons com imagem. Quase simultaneamente a primeira utilização em animais foi realizada em 1956 nos EUA. Desde então ocorreram enormes desenvolvimentos quer nos equipamentos de ultrassons, quer nas imagens e na sua análise. Atualmente os ultrassons são uma ferramenta precisa e objetiva que apresenta um papel relevante para avaliar in vivo características da carcaça e de qualidade da carne de ovinos, suínos e bovinos.Palavras-chave: história, ultrassons, ciência animal, carcaça, qualidade da carne Abstract The challenge of knowing the composition of a living animal has been pursued incessantly since the 1950s. Throughout this time, several techniques have been tested as evidenced by the numerous scientific articles found on the subject in the leading animal science journals. The primary objective of this work is obtaining information in vivo on characteristics related to carcass and meat quality. The techniques that employ ultrasound are among the most successful. Throughout history, several milestones have been found in the development of ultrasound. In the eighteenth century, priest and biologist Lazzaro Spallanzani, intrigued by the nocturnal ability of bats, discovered echolocation. In 1880 the Curie brothers presented the piezoelectric properties of certain crystals. Later during and between the two world wars, numerous ultrasound technological developments occurred in the military field but also the medical field. Ultrasound with imaging was presented during the 1950s. The application of ultrasound to animals has had a very close relationship to medical applications, and almost simultaneously the first use in animals was held in 1956 in the USA. Since then, there have been enormous developments in both the ultrasound equipment and the images and their analysis. Ultrasound is currently an accurate and objective tool that has a relevant role in evaluating in vivo carcass characteristics and meat quality in the main farm species (cattle, swine, goat, sheep and poultry) and fish. Keywords: history, ultrasound, animal science, carcass, meat

Identifying QTL for meat quality and carcass composition traits in Blackface sheep

2005 ◽  
Vol 2005 ◽  
pp. 45-45
Author(s):  
E. Karamichou ◽  
G.R. Nute ◽  
R.I. Richardson ◽  
K. McLean ◽  
S.C. Bishop
Keyword(s):  
Meat Quality ◽  
Quantitative Traits ◽  
Carcass Composition ◽  
Farm Animals ◽  
Meat Production ◽  
Livestock Species ◽  
Sheep Meat ◽  
Qtl Identification ◽  
Genomic Regions ◽  
Qtl Effects

The development of genetic markers and their application to farm animals has progressed rapidly, opening new prospects for identifying chromosomal regions that control quantitative traits (quantitative trait loci or QTL). However, there is less activity in QTL identification in sheep than in other livestock species. Surprisingly few QTL have been published for traits of direct relevance to sheep meat production, apart from studies of individual major genes such as the callipyge locus (Freking et al, 2002). This suggests there may be more QTL effects still to be found in sheep. Hence, this study aims to identify QTL for carcass composition and meat quality traits. This will provide a basis for targeting genomic regions to verify QTL in independent sheep populations.

scholarly journals Sensory Attributes of Snail’s Meat Prepared in Different Ways

2013 ◽  
Vol 8 (3-4) ◽  
Author(s):  
Drago Sando ◽  
Radoslav Grujić ◽  
Dragan Vujadinović
Keyword(s):  
Meat Quality ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Human Nutrition ◽  
Overall Acceptability ◽  
The World ◽  
The Mediterranean

Snails are used in human nutrition daily in some regions of the world. The acceptability of snail meat affected by many different factors (habits, customs, etc.) but the most important is way of preparing. This paper describes sensory attributes of snail’s meat quality, prepared in two ways, French and Mediterranean. During meals preparation with snail’s meat, various supplements and spices can greatly enhance the sensory properties, especially smell and taste. Results of overall acceptability in this paper show that the Mediterranean way of prepared snails are statistically significant (p<0.05) more acceptable.

scholarly journals Effects of 5-Aminolevulinic Acid as a Supplement on Animal Performance, Iron Status, and Immune Response in Farm Animals: A Review

Animals ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1352
Author(s):  
Amin Omar Hendawy ◽  
Mostafa Sayed Khattab ◽  
Satoshi Sugimura ◽  
Kan Sato
Keyword(s):  
Immune Response ◽  
Egg Production ◽  
Aminolevulinic Acid ◽  
Iron Status ◽  
White Blood Cells ◽  
Feed Additives ◽  
Farm Animals ◽  
Clear Understanding ◽  
Standard Procedures ◽  
Cell Mediated Immune Response

Efforts directed toward enhancing animals’ productivity are focused on evaluating the effects of non-traditional feed additives that are safer than antibiotics, which have been banned because of their health hazards. Many studies used an amino acid that contributes to heme biosynthesis, known as 5-aminolevulinic acid (5-ALA), to promote the productivity of farm animals. However, these studies demonstrate inconsistent results. In order to develop a clear understanding of the effects of 5-ALA in farm animals, we comprehensively searched PubMed and Web of Science for studies evaluating 5-ALA effects on the performance, iron status, and immune response of different farm animals. The search retrieved 1369 publications, out of which 16 trials were relevant. The 5-ALA-relevant data and methodological attributes of these trials were extracted/evaluated by two independent researchers, based on a set of defined criteria. Samples were comprised of pigs, chickens, and dairy cows. The 5-ALA doses ranged from 2 mg to 1 g/kg of feed, and treatment duration ranged from 10 to 142 days. Overall, 5-ALA improved iron status in most studies and increased white blood cells count in 3 out of 10 studies, in addition to improving animals’ cell-mediated immune response following immune stimulation with lipopolysaccharide. Inconsistent findings were reported for growth performance and egg production; however, a combination of 10 mg/kg of 5-ALA with 500 mg/kg of vitamin C promoted the highest egg production. In addition, 5-ALA improved milk protein concentration. In conclusion, 5-ALA can enhance farm animals’ iron status and immune response; however, the heterogeneity of the reviewed studies limits the generalizability of the findings. Standard procedures and outcome measures are needed to confirm the benefits of 5-ALA. Attention should also be paid to any adverse effects.

scholarly journals Capon Production – Breeding Stock, Rooster Castration And Rearing Methods, And Meat Quality – A Review

2014 ◽  
Vol 14 (4) ◽  
pp. 769-777 ◽  
Author(s):  
Jolanta Calik
Keyword(s):  
Body Weight ◽  
Meat Quality ◽  
Egg Production ◽  
The Body ◽  
Meat Production ◽  
Religious Ritual ◽  
Resources Conservation ◽  
Hatching Eggs ◽  
Rearing Methods

Abstract Over the last decade, there has been an increased consumer interest in niche food products with special aroma and flavour, and rich in nutrients. Poland has a large (19 lines) and valuable collection of laying hens enrolled in the genetic resources conservation programme. Research to date has shown these hen breeds to vary in phenotype, productivity, and biological quality of hatching eggs and meat. A significant problem in using hens for both egg and meat production is that the number of unwanted cockerels increases with increasing intensity of egg production. This problem can be overcome by castration of cockerels. Roosters were sterilized long before Christ, first as a religious ritual and then to increase the body weight of birds. The qualities of capon meat were noticed much later when it turned out to be more delicate, juicy and tender compared to rooster meat. The aim of this paper was to review the literature on capon production, including the effects of castration on the bird’s body and on the quality of meat obtained.

scholarly journals Effect of Breed and Production System on Physicochemical Characteristics of Meat From Multi-Purpose Hens

2015 ◽  
Vol 15 (1) ◽  
pp. 247-261 ◽  
Author(s):  
Michał Puchała ◽  
Józefa Krawczyk ◽  
Zofia Sokołowicz ◽  
Katarzyna Utnik-Banaś
Keyword(s):  
Fatty Acids ◽  
Production System ◽  
Egg Production ◽  
Muscle Development ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Human Nutrition ◽  
Housing System ◽  
First Year ◽  
Free Range

AbstractThe objective of the study was to determine the effect of breed (A) and free-range production system (B) on quality of meat from hens of two breeds, Greenleg Partridge (Z-11) and Rhode Island Red (R-11), which are under the biodiversity conservation programme in Poland. Subjects were 120 hens of each breed, which were assigned to two treatment groups differing in the housing system: 60 layers were kept on litter without outdoor access (C) and 60 layers were raised on litter with access to free range (FR). At 56 weeks of age, 8 hens were randomly chosen from each group, slaughtered, and subjected to slaughter analysis. It was found from the study that carcasses from 56-week-old multi-purpose hens are characterized by poor muscle development and considerable fat content. After the first year of egg production, the meat of hens was characterized by low tenderness, high water holding capacity, and a fatty acid profile that was desirable from the viewpoint of human nutrition. In the meat of hens that completed their first year of egg production, the profile of fatty acids was beneficial from the standpoint of human nutrition. The free-range production system reduced carcass fatness, enhanced carcass and meat yellowness, and increased the proportion of polyunsaturated fatty acids (both n-6 and n-3) in breast and leg muscles while causing no significant changes in the content of saturated fatty acids. The meat of the native Z-11 breed was found to contain less saturated and more unsaturated fatty acids compared to the meat of R-11 hens. There was no statistically significant effect of the production system on the sensory evaluation of cooked meat and broth.

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