Post mortem energy metabolism and meat quality of porcine M. longissimus dorsi as influenced by stunning method — A 31P NMR spectroscopic study

Pigs from 4 farms were slaughtered at 2 abattoirs, each with 2 slaughter handling systems. Pigs at abattoir 1 were electrically stunned, either in a floor pen holding 5 pigs or a race restrainer. A straight race 1m wide led to the floor pen. A stepped collection pen and single file race led to the race restrainer. At abattoir 2 a single file curved race led to a floor pen with electrical stunning and a circular collection pen led to a double race and dip-lift C02 stunner. Each replicate involved 2 farms sending 50 pigs to each abattoir. There were 16 replicates (3200 pigs). Stun system had a significant effect on the development of early rigor, muscle pH, muscle colour and skin blemish (GLM Analysis of Variance). At abattoir 1, pigs slaughtered through the race restrainer had a greater tendency to develop early rigor and more skin blemish. Pigs slaughtered through the race restrainer also had lower pH in the m. longissimus dorsi at both initial and ultimate readings post mortem. In general, pH readings were higher than would be expected in the pig m. longissimus dorsi. Muscle reflectance was higher in the m. longissimus dorsi of pigs slaughtered through the race restrainer at both initial and ultimate readings. Significant differences between means at abattoir 1 (two-sample t-tests) are contained in Table 1. At abattoir 2, the floor pen produced carcases with a greater tendency to develop early rigor and more skin blemish. There were no significant differences in muscle pH or colour. Significant differences between means at abattoir 2 (two-sample t-tests) are contained in Table 2.

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PSVI-1 Improvement of gut morphology and meat quality of broiler chickens by encapsulated citral and cinnamaldehyde

Journal of Animal Science ◽

10.1093/jas/skz258.401 ◽

2019 ◽

Vol 97 (Supplement_3) ◽

pp. 195-195

Author(s):

Chongwu Yang ◽

Janghan Choi ◽

Marion Mogire ◽

Argenis Rodas-González ◽

Moussa S Diarra ◽

...

Keyword(s):

Growth Performance ◽

Meat Quality ◽

Ph Value ◽

Basal Diet ◽

Positive Control ◽

Negative Control ◽

Intestinal Morphology ◽

Post Mortem ◽

Gut Morphology

Abstract This study investigated the effects of encapsulated citral (CIT) and cinnamaldehyde (CIN) on growth performance, intestinal morphology and meat quality in broilers. A total of 320 0-day-age male broilers (Cobb 500) were allocated 32 pens with 8 pens per treatment. The treatments included: 1) Corn-wheat-SBM basal diet (negative control); 2) basal diet with 30 ppm avilamycin premix (positive control); 3) basal diet with 50 ppm encapsulated CIT and CIN (CCL); 4) basal diet with 100 ppm encapsulated CIT and CIN (CCH). There were no significant differences between treatments in growth performance (P > 0.05) at each feeding stage. Additionally, birds had similar relative organ weights of heart, liver, spleen and bursa (P > 0.05). The higher ratios of villus height to crypt depth (VCR; P ≤ 0.05) were detected in broilers fed either CCL or CCH, with an average being 14.67 and 15.13 in the duodenum, and 15.13 and 13.58 in the jejunum, respectively. Regarding meat quality, a higher pH value (pH = 6.21) in the breast was observed in 24-h post mortem chickens fed CCL (P ≤ 0.05). No significant differences of pH were detected in the breast in 96-h post mortem birds. The breast color (redness, yellowness, and lightness) in either 24-h or 96-h post mortem chickens was not significantly different among treatments (P > 0.05). No change in purge loss (%) was observed in the breast after 48 h. The severity of white striping (WS) or woody meat (WB) was higher in the positive control (WS = 0.58; WB = 0.15) than in other treatments (P ≤ 0.05). In conclusion, dietary treatment with encapsulated CIT and CIN improved gut morphology and meat quality of broilers by increasing VCR in the small intestine and reducing the severity of WS/WB in the breast, respectively, without affecting growth performance.

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Effects of phospholipid hydroperoxide glutathione peroxidase mRNA expression on meat quality of M. longissimus dorsi in pigs

European Food Research and Technology ◽

10.1007/s00217-010-1407-3 ◽

2010 ◽

Vol 232 (3) ◽

pp. 433-440 ◽

Cited By ~ 8

Author(s):

Wei Chen ◽

Yongqing Zeng ◽

Jingxiang Cui ◽

Qimei Chen ◽

Jinfang Du ◽

...

Keyword(s):

Glutathione Peroxidase ◽

Mrna Expression ◽

Meat Quality ◽

Longissimus Dorsi ◽

Phospholipid Hydroperoxide Glutathione Peroxidase ◽

Phospholipid Hydroperoxide

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Regulation of intracellular Ca<sup>2+</sup> concentration and meat quality in pigs

Archives Animal Breeding ◽

10.5194/aab-46-445-2003 ◽

2003 ◽

Vol 46 (5) ◽

pp. 445-454

Author(s):

U. Küchenmeister ◽

G. Kuhn

Keyword(s):

Energy Metabolism ◽

Meat Quality ◽

Calcium Release ◽

Calcium Release Channel ◽

Release Channel ◽

Cellular Processes ◽

Wide Variability ◽

Intracellular Ca ◽

Energy Consuming

Abstract. The meat quality of pigs is essentially dependent on the rate and intensity of energy metabolism after slaughter. The major cellular processes in muscle cells are regulated by the Ca2+ concentration in the cytoplasm, stimulating different energy consuming ATPases. The most essential regulator of the Ca2+ concentration is the sarcoplasmic reticulum (SR) with its membranes, the SR Ca2+ ATPase (Ca2+ pump), and the calcium release channel (CRC). Defects of one or more of these elements will be of influence on the metabolism and ultimately on the meat quality. This is widely investigated in pigs with a mutated CRC. However, pigs without a mutation in the CRC also show a wide variability in their meat quality, dependent on other factors e.g. stress or season of the year. The variability in meat quality in these "normal" pigs is at least partly a result of differences in SR Ca2+ transport and the resulting metabolism.

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Growth performance, carcass and meat quality of Karayaka female lambs born in different seasons

Archives Animal Breeding ◽

10.7482/0003-9438-56-031 ◽

2013 ◽

Vol 56 (1) ◽

pp. 315-327

Author(s):

U. Sen ◽

M. Kuran ◽

U. Ensoy

Keyword(s):

Growth Performance ◽

Meat Quality ◽

Breeding Season ◽

Quality Parameters ◽

Growth Patterns ◽

Longissimus Dorsi ◽

Longissimus Dorsi Muscle ◽

Different Seasons ◽

Fat Thickness

Abstract. The aim of this study was to determine growth performance, carcass and meat quality of Karayaka female lambs born in different seasons. Winter born (breeding season; n=15) and autumn born (out of the breeding season; n=15) singleton female lambs were used in the study. Birth and slaughter weights of lambs in both groups were similar, but the weaning weight of the autumn born lambs was higher (P<0.05). The autumn born lambs had lower carcass yield, lung, spleen and gastrocnemious muscle weights (P<0.05), but higher liver, kidney, empty reticulo-rumen, empty small intestine, internal fat, suprarenal fat weights and a higher fat thickness over the longissimus dorsi muscle (P<0.05). Additionally, the winter born lambs had higher cooking loss, drip loss and shear force values (P<0.05), but lower dry matter and intramuscular fat (P<0.05) in longissimus dorsi and semitendinosus muscles. There were significant differences between both groups in terms of meat colour characteristics (P<0.05) except b* values for longissimus dorsi at 1 h and for semitendinosus at 24 h. The results suggest that Karayaka female lambs born in winter and autumn seasons have different meat quality parameters and growth patterns at pre- and post-weaning.

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Effect of Cattle Breeds on the Meat Quality of Longissimus Dorsi Muscles

Pakistan Journal of Nutrition ◽

10.3923/pjn.2017.164.167 ◽

2017 ◽

Vol 16 (3) ◽

pp. 164-167 ◽

Cited By ~ 1

Author(s):

Khasrad . ◽

Sarbaini . ◽

Arfa`i . ◽

Rusdimansyah .

Keyword(s):

Meat Quality ◽

Longissimus Dorsi ◽

Cattle Breeds

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Carcass characteristics and meat quality of male goat kids supplemented by alternative feed resources: Olive cake and cactus cladodes.

10.21203/rs.3.rs-18316/v1 ◽

2020 ◽

Author(s):

Samira El Otmani ◽

Youssef Chebli ◽

Mouad Chentouf ◽

Jean-Luc Hornick ◽

Jean-François Cabaraux

Keyword(s):

Meat Quality ◽

Carcass Characteristics ◽

Longissimus Dorsi ◽

Control Group ◽

Olive Cake ◽

Final Body Weight ◽

Feed Resources ◽

Initial Ph ◽

Negative Effect

Abstract Background The current study was carried out to evaluate the effect of olive cake and cactus cladodes incorporation on carcass characteristics and meat quality of goat kids.Methods Forty-eight male goat kids were divided into four groups. The control group received a conventional supplementation and the test groups were supplemented with a concentrate containing, on dry matter basis, 35% of olive cake (OC), 30% of cactus cladodes (CC), or 15% OC and 15% CC (OC+CC) respectively. After 3 months, all animals were slaughtered and the carcass quality was characterized. Samples of Longissimus dorsi and Semimembranosus were collected to determine meat quality.Results The diets did not affect final body weight and carcass characteristics, except for muscle index that decreases with 35% OC, and redness and yellowness at tail outline and belly (P < 0.05). The OC incorporation increased yellowness at tail and decreased redness at belly (P < 0.05), while the CC inclusion decreased redness at tail outline (P < 0.01), and redness (P < 0.05) and yellowness at belly (P < 0.01). Meat ultimate pH, color, moisture and tenderness were not affected by diets. In Longissimus dorsi, higher proteins (P < 0.001) and lower fat and ash (P < 0.05) content were observed with CC, and lower proteins content with OC and OC+CC (P < 0.001). In Semimembranosus, a low initial pH (P < 0.05) was observed with OC and high protein content (P < 0.001) with CC and OC+CC. Generally, groups, ratios, and indexes of fatty acids (FA) were similar between groups, except FA profile that was affected by diet, especially for Semimembranosus. In Longissimus dorsi, the OC and CC introduction decreased C16:1, and C20: 3n3 increased with CC and OC+CC (P < 0.05). While in Semimembranosus, OC increased C6, C8, C18:3n3, C20:2 and C22:2, whereas CC incorporation reduced C8, C10, and C15:1, and OC+CC reduced C10 (P < 0.05).Conclusions This study was shown that OC and CC could be introduced in goat kids’ diet, without a negative effect on carcass characteristics and meat quality.

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