The protein and fat quality of thigh muscles from Polish goose varieties

The objective of this study was to evaluate the effect of use of agroindustrial co-products in the diet of lambs on the performance and nutritional quality of meat fat. Twenty lambs were distributed into four experimental groups: control diet (C) or diets containing cottonseed (CS), sunflower meal (SFM), and castor cake (CC). During the experimental period, data on dry matter consumption (DMC) and total weight gain (TWG) were collected. After slaughter, samples of Logissimus dorsi (LD) muscle were taken for fatty acids and cholesterol analysis. Diets C and CS provided similar characteristics of fat quality and animal performance. However, SFM and CC diets tend to form isolated groups, with different fat and performance characteristics. The SFM diet results in meat with a higher saturated fatty acids and cholesterol content. The CC diet is related to improved performance characteristics and lower cholesterol content. In conclusion, the inclusion of CC in the experimental diets provided, in the proportions used in this experiment, better characteristics of animal performance and meat fat quality.

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Effect of performing daily activities while standing on the quantity and quality of the thigh muscles in adults with severe cerebral palsy: a cross-sectional study

Journal of Physical Therapy Science ◽

10.1589/jpts.33.288 ◽

2021 ◽

Vol 33 (3) ◽

pp. 288-294

Author(s):

Soma Endo ◽

Toshikazu Soyama ◽

Hitoshi Asai ◽

Pleiades Tiharu Inaoka ◽

Hiroyuki Sasaki ◽

...

Keyword(s):

Cerebral Palsy ◽

Cross Sectional Study ◽

Daily Activities ◽

Sectional Study ◽

Cross Sectional ◽

Thigh Muscles

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Einfluss der genetischen Herkunft auf die Mast- und Schlachtleistung, die Fleisch- und Fettqualität sowie das Fettsäurenmuster der Phospholipide von Mastschweinen

Archives Animal Breeding ◽

10.5194/aab-47-455-2004 ◽

2004 ◽

Vol 47 (5) ◽

pp. 455-462 ◽

Cited By ~ 1

Author(s):

B. Volk ◽

G. Biedermann ◽

M. Kuhn ◽

C. Jatsch

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Meat Quality ◽

Fatty Acid Pattern ◽

Feed Consumption ◽

Fattening Performance ◽

Fat Quality ◽

Genetic Origins ◽

Carcass Performance

Abstract. Title of the paper: Influence of different genetic origins on fattening and carcass performance, on quality of meet and fat as well as fatty acid pattern of phospholipids from pigs For the purpose of comparing the fattening and carcass performance as well as the meat and fat quality of pigs the different genetic origins German Landrace (DL), Piétrain (Pi) and Duroc (Du) as well as the crossbreeds DL×Du, Pi×(DL×Du) and (Pi×Ha)×(DL×Du) were fattened from 30 to 105 kg liveweight. The pigs of three-breed cross indicate a higher fattening performance. The Piétrains fall of at fattening performance, however they shows highest lean content (MFA). The meat condition marks Piétrains as PSE suspected connected with the lowest content of intramuscular fat (IMF). Duroc pigs are ahead in every meat quality criteria. A exceptional position hold the three-breed cross pigs with strong marbling, however a insufficient conductivity. Fatty acid composition turn out to be unfriendly in Piétrains and cross breeding pigs with high MFA in due to high contents of polyenoic. Contrary to it Durocs achieve with lowest MFA the clearest marbling and with highest content on saturated fatty acids the best fat quality over all. The straight breed shows at phospholipids the highest content of polyunsaturated fatty acids. For economical valuation of the genetic origins three index models were shown. By restriction on feed consumption and MFA, the Piétrains and the crossbreeds are clear ahead. The rank changes after adding the parameters of meat quality (IMF, LF24) for the benefit of German Landrace and Duroc, bond up with considerable devaluation of Piétrains. The additional consideration of fat quality (polyenoic) indicates no further variation in the gradation of the genetic origins.

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Meat and fat quality of unweaned lambs as affected by slaughter weight and breed

Meat Science ◽

10.1016/j.meatsci.2009.05.017 ◽

2009 ◽

Vol 83 (2) ◽

pp. 308-313 ◽

Cited By ~ 34

Author(s):

M. Juárez ◽

A. Horcada ◽

M.J. Alcalde ◽

M. Valera ◽

O. Polvillo ◽

...

Keyword(s):

Slaughter Weight ◽

Fat Quality

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The influence of age at the beginning of Montanera period on meat characteristics and fat quality of outdoor Iberian pigs

animal ◽

10.1017/s1751731109991029 ◽

2010 ◽

Vol 4 (2) ◽

pp. 289-294 ◽

Cited By ~ 4

Author(s):

J.A. Rodríguez-Sánchez ◽

G. Ripoll ◽

M.A. Latorre

Keyword(s):

Fat Quality

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Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies

Biomolecules ◽

10.3390/biom9120858 ◽

2019 ◽

Vol 9 (12) ◽

pp. 858

Author(s):

Mariola Kozlowska ◽

Anna Zbikowska ◽

Katarzyna Marciniak-Lukasiak ◽

Malgorzata Kowalska

Keyword(s):

Room Temperature ◽

Control Sample ◽

Herbal Extracts ◽

Lemon Balm ◽

Overall Acceptability ◽

Fat Quality ◽

Room Temperature Increase ◽

Better Than

This study aimed at determining the effect of aqueous ethanolic extracts from lemon balm, hyssop and nettle, and butylated hydroxyanisole (BHA) on properties of shortbread cookies. This was achieved by instrumental measurements of color and sensory properties of the cookies directly after baking and by determination of peroxide (PV) and p-anisidine (p-AnV) values, and specific extinction coefficients (K232 and K268 values) for fat extracted from the cookies stored for 3 months at room temperature. Increase of the herbal extracts’ concentration from 0.02% to 0.2% in the cookies caused a reduction of L* (the brightness) and a* values (the red coordinate), while b* values (the yellow coordinate) increased when the cookies were enriched with lemon balm and nettle extracts. Among the cookies studied, those prepared with BHA and 0.1 and 0.2% addition of lemon balm extracts were characterized by the highest scores for aroma, taste, and overall acceptability. Incorporation of BHA and 0.02% hyssop extract into the cookies caused a decrease of PV values (the peroxide value) for fat extracted from the cookies after 3 months of their storage compared to a (control) sample without additives and produced the lowest K232 values. Changes in the p-AnV values for the fat samples studied occurred gradually and slowly during the storage and the obtained values were lower compared to the control sample. All of the studied fat samples also showed a higher ability to scavenge DPPH radicals than the control sample. Considering both PV and p-AnV values as indicators of fat oxidation, BHA protected fat extracted from cookies against oxidation better than the herbal extracts used.

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