1H NMR-based metabolomics study of breast meat from Pekin and Linwu duck of different ages and relation to meat quality

This study evaluated the effect of outdoor access offered to fast-growing broilers at different ages and its impact on meat quality attributes. A total of 200 straight-run broilers were arranged according to the completed randomized design and distributed into 4 treatment groups. The treatments were replicated 5 times; each replicate consisted of 10 birds. The treatment included age at exposure to outdoor access including day 21, day 28, and day 35, and a control group in which the birds were reared at an indoor facility for up to 56 days. Taste, flavor, juiciness, and overall acceptability of breast meat were highest for broilers given outdoor access on day 21 followed by day 28, day 21 and lowest for broilers without outdoor access. Tenderness of breast meat was highest in broilers without outdoor access followed by broilers given outdoor access on day 35 and day28 and lowest for broilers given outdoor access on day 21 of age. It can be concluded that giving outdoor access to fast-growing broilers at the age of day 21 improves carcass and meat quality traits.

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Intestinal digestibility of selected minerals, growth performance and meat quality in turkeys fed diets supplemented with different sources and levels of zinc

Annals of Animal Science ◽

10.2478/aoas-2020-0093 ◽

2020 ◽

Vol 0 (0) ◽

Author(s):

Kamil Otowski ◽

Aleksandra Drażbo ◽

Katarzyna Ognik ◽

Krzysztof Kozłowski

Keyword(s):

Growth Performance ◽

Meat Quality ◽

Redox Status ◽

Bursa Of Fabricius ◽

Breast Meat ◽

Zn Addition ◽

Inclusion Level ◽

Dietary Treatments ◽

Different Sources ◽

Intestinal Digestibility

AbstractThe aim of this study was to determine whether dietary supplementation with zinc oxide nanoparticales (NP-ZnO) as a substitute for the conventional ZnO affects the intestinal digestibility of selected minerals, growth performance and meat quality in turkeys. The replacement of ZnO with NP-ZnO had no effect on the intestinal digestibility of Zn, Cu, Fe and Ca, whereas the lowest dose of supplemental Zn reduced Zn digestibility. The applied inclusion levels and sources of Zn had no effect on the growth performance (except the feed intake) of turkeys, including liveability. No differences in the relative weights of the heart, spleen and bursa of Fabricius (except the liver), or the weights of the femur and tibia were found between the dietary treatments. Neither the dose nor the source of supplemental Zn influenced carcass dressing percentage or the share of breast, thigh and drumstick muscles in the carcass. In comparison with the highest and moderate doses of Zn, the lowest inclusion level of Zn contributed to increased yellowness of breast meat (P=0.005). The analyzed doses and sources of supplemental Zn exerted varied effects on the redox status of fresh and frozen breast meat. In conclusion, the growth performance of turkeys, carcass yield and composition as well as the redox status of fresh and frozen breast meat were generally similar, regardless of the dietary source and level of Zn. The beneficial effect of Zn addition at 100 mg/kg was improved Zn and Ca digestibility, and increased redness of breast meat.

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

Animals ◽

10.3390/ani9121123 ◽

2019 ◽

Vol 9 (12) ◽

pp. 1123 ◽

Cited By ~ 4

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.

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Breast meat quality in males and females of fast-, medium- and slow-growing chickens fed diets of 2 protein levels

Poultry Science ◽

10.1016/j.psj.2021.01.020 ◽

2021 ◽

Vol 100 (4) ◽

pp. 100997

Author(s):

D. Chodová ◽

E. Tůmová ◽

M. Ketta ◽

V. Skřivanová

Keyword(s):

Meat Quality ◽

Breast Meat ◽

Protein Levels ◽

Males And Females ◽

Slow Growing

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Breast meat quality of turkey breeder hens at disposal age affected by deep pectoral myopathy

Poultry Science ◽

10.1016/j.psj.2021.101259 ◽

2021 ◽

pp. 101259

Author(s):

Érika Nayara Freire Cavalcanti ◽

Aline Giampietro-Ganeco ◽

Juliana L.M. Mello ◽

Heloisa A. Fidelis ◽

Rodrigo F. Oliveira ◽

...

Keyword(s):

Meat Quality ◽

Breast Meat ◽

Breeder Hens

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Influence of increasing breast meat yield on muscle histology and meat quality in the chicken

Reproduction Nutrition Development ◽

10.1051/rnd:19960508 ◽

1996 ◽

Vol 36 (5) ◽

pp. 523-530 ◽

Cited By ~ 30

Author(s):

H. Rémignon ◽

V. Desrosiers ◽

G. Marche

Keyword(s):

Meat Quality ◽

Breast Meat ◽

Meat Yield ◽

Muscle Histology ◽

Breast Meat Yield

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Occurrence of white striping under commercial conditions and its impact on breast meat quality in broiler chickens

Poultry Science ◽

10.3382/ps.2012-03001 ◽

2013 ◽

Vol 92 (6) ◽

pp. 1670-1675 ◽

Cited By ~ 102

Author(s):

M. Petracci ◽

S. Mudalal ◽

A. Bonfiglio ◽

C. Cavani

Keyword(s):

Meat Quality ◽

Broiler Chickens ◽

Breast Meat ◽

White Striping

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1H NMR-based metabolomics study on the physiological variations during the rat pregnancy process

Molecular and Cellular Endocrinology ◽

10.1016/j.mce.2016.01.003 ◽

2016 ◽

Vol 423 ◽

pp. 40-50 ◽

Cited By ~ 5

Author(s):

Guiping Shen ◽

Zhishui Li ◽

Yan Zhang ◽

Huifeng Wu ◽

Jianghua Feng

Keyword(s):

1H Nmr ◽

Metabolomics Study ◽

Physiological Variations

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41 Estimating the heritability of meat quality traits in turkeys

Journal of Animal Science ◽

10.1093/jas/skaa278.035 ◽

2020 ◽

Vol 98 (Supplement_4) ◽

pp. 18-19

Author(s):

Ryley J Vanderhout ◽

Michelle Yahiro ◽

Benjamin Wood ◽

Shai Barbut ◽

Jeff S Mohr ◽

...

Keyword(s):

Meat Quality ◽

Shear Force ◽

Live Weight ◽

Drip Loss ◽

Quality Traits ◽

Breast Meat ◽

Meat Yield ◽

Meat Quality Traits ◽

White Striping ◽

Breast Meat Yield

Abstract Genetic selection for improved meat quality traits has been successfully implemented in many livestock species. The objective of this study was to estimate the heritability of several meat quality traits to assess their selection potential in turkeys. Pedigree toms (n = 1,033) were processed at a commercial facility and live weight, breast meat yield (as a percentage of live weight), ultimate pH, color (CIELAB values), drip loss, cooking loss, and shear force were recorded on M. pectoralis superficialis (fillet). White striping was also rated on a 1–4 scale. Heritabilities were estimated using univariate animal models in ASReml version 4.1. Hatch week and age at slaughter were included as fixed effects in the mode,l and 32 generations of pedigree records were used. Breast meat yield (h2 = 0.62; SE = 0.090) showed the highest heritability and was higher compared to previous estimates, probably due to the smaller sample size. Live weight (h2 = 0.31; SE = 0.078), ultimate pH (h2 = 0.36; SE = 0.087), lightness (h2 = 0.28; SE = 0.086), redness (h2 = 0.22; SE = 0.075), and white striping score (h2 = 0.27; SE = 0.085) all had moderate heritabilities. The estimate for ultimate pH was similar to previous studies in broilers but was high compared to previous studies in turkeys. Estimates for color were similar to those found in previous studies involving turkeys. Drip loss and cooking loss had similar heritability estimates of 0.13 (SE = 0.071) and 0.10 (SE = 0.064), respectively, which were akin to previous estimates in pork. Shear force (h2 = 0.02; SE = 0.056) was found to have a very low heritability. In conclusion, the heritability estimates provided in this study show great potential for the inclusion of meat quality traits in selection programs of turkeys. This study is part of a larger project working towards the implementation of genomic information in the selection of turkeys for improved meat quality.

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