scholarly journals Effect of the concentrate-based finishing on the proximate composition, organoleptic quality and fatty acids profile of the Beni-Guil sheep meat

2020 ◽  
Vol 183 ◽  
pp. 04001 ◽  
Author(s):  
Kamal Belhaj ◽  
Farid Mansouri ◽  
Marianne Sindic ◽  
Yassine Taaifi ◽  
Mohamed Boukharta ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Proximate Composition ◽  
Large Scale ◽  
Carcass Characteristics ◽  
Farming Practices ◽  
Organoleptic Quality ◽  
Fatty Acids Profile ◽  
Sheep Meat ◽  
Intramuscular Fat Content

The aim of this study is to compare two sheep farming practices (lamb farming with or without finishing period on concentrate), on carcass characteristics, fatty acid profile and organoleptic quality of the meat. The study was performed on 24 Beni-Guil lambs. Finished animals (F) had access to creep feeding until weaning and were fed a mixed ration of barley and alfalfa hay during a finishing period of 45 days; however, nonfinished animals (NF) remained on the pasture. This comparison was carried out by analyzing the carcass characteristics, proximate composition and fatty acids profile of the meat. Ultimate pH and meat lightness were lower for F-lambs than NF-lambs who didn’t go through the finishing period. The concentrate-based finished practice produced carcasses with better fatness state and conformation. The intramuscular fat content is more important in finished-lambs’ meats (3.81 vs 1.82) which show more juiciness and a high meat’s color lightness. However, meats of NF-lambs presented a high proportion of polyunsaturated fatty acids (PUFA: 20.70 vs 16.82), particularly the PUFA n-3 (3.97 vs 1.17) and consequently a low n-6/n-3 ratio (3.92 vs 12.72). Finally, we recommend, finished lamb meats for the large-scale market and meat of pasture-raised lamb for the niche market.

Performance, carcass traits and meat quality of lambs fed with different roughage:concentrate ratios associated with variable physically effective neutral detergent fibre content

2021 ◽  
pp. 1-11
Author(s):  
L. de O. Queiroz ◽  
A. M. Barbosa ◽  
G. B. Mourão ◽  
M. A. Fonseca ◽  
L. F. B. Pinto ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Particle Size ◽  
Meat Quality ◽  
Average Daily Gain ◽  
Carcass Traits ◽  
Faecal Excretion ◽  
Neutral Detergent Fibre ◽  
Fatty Acids Profile ◽  
Colour Parameter

Abstract This study evaluated the effect of roughage:concentrate (R:C) ratio associated with a variable particle size of physically effective neutral detergent fibre (peNDF8) in the forage (Tifton-85 hay) on the performance, carcass traits and meat quality of lambs. Seventy-two 4-month-old, non-castrated Santa Ines male lambs (23.5 ± 2.32 kg BW) were distributed in a completely randomized design, in a 2 × 2 factorial arrangement [two peNDF8 hay particle sizes (13 and 6 mm) and two R:C ratios (700:300 and 500:500 g/kg DM total)]. DMI, DM, NFC and TDN digestibility's, N-intake and N-faecal excretion were affected by the R:C ratio (P < 0.05). However, the N-retained was not affected by the studied variables (P > 0.05). It was observed an interaction (P < 0.05) between the peNDF8 and R:C ratios for final BW, average daily gain (ADG), colour parameters and pH 24 h. The lower roughage ratio provided greater (P < 0.05) concentrations of C14:1, C16:1–cis9, C18:1–cis9, ΣMUFA, Σn–6:Σn–3 and hypocholesterolemic/hypercholesterolemic index, enzymatic activity Δ9desaturase-C16 and -C18. Lambs fed a lower roughage diet had improved performance and feed efficiency, however, presented reduced polyunsaturated fatty acids (PUFA) concentrations in the meat, especially Σn–3 family. Higher roughage diet and larger peNDF8 particle size improved the concentrations of PUFA while decreased Σn–6:Σn–3 ratio in meat. Larger peNDF8 particle size associated with higher roughage proportion, have reduced animal performance however, it increased protein concentration, a* and C* colour parameter without affecting fatty acids profile of Longissimus lumborum muscle.

Effect of organic and inorganic iron in the diet on yolk iron content, fatty acids profile, malondialdehyde concentration, and sensory quality of chicken eggs

2016 ◽  
Author(s):  
Vilija Buckiuniene ◽  
M.A. Grashorn ◽  
R. Gruzauskas ◽  
Vilma Kliseviciute ◽  
Asta Raceviciute-Stupeliene ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Iron Content ◽  
Sensory Quality ◽  
Fatty Acids Profile ◽  
Chicken Eggs

Fatty acids profile, cholesterol level and quality of table eggs from hens fed with the addition of linseed and soybean oil

2021 ◽  
Vol 334 ◽  
pp. 127612
Author(s):  
Justyna Batkowska ◽  
Kamil Drabik ◽  
Antoni Brodacki ◽  
Anna Czech ◽  
Agnieszka Adamczuk
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Cholesterol Level ◽  
Fatty Acids Profile

scholarly journals Evaluation of Growth Performance, Carcass Characteristics and Meat Quality of Shaziling Pigs and its Hybrids Crossbred with Berkshire Pigs

2021 ◽  
Author(s):  
C. Chen ◽  
Y. Deng ◽  
H.B. Ren ◽  
J. Zhu ◽  
Q.M. Cui ◽  
...  
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Eating Quality ◽  
Commercial Development ◽  
Pork Products ◽  
Fatty Acids Profile ◽  
Commercial Farms ◽  
Carcass Performance

Background: The Chinese Shaziling pig is representative of good meat quality but has been scarcely utilized on commercial farms because of the unpleasing growth and carcass traits. Methods: The growth performance, carcass characteristics, meat quality and fatty acids profile were analyzed among (Berkshire × Shaziling) × (Berkshire × Shaziling) (BS × BS), BS × S, Shaziling (S × S) and S × BS pigs. Result: BS × BS pigs exhibited higher growth rate and superior carcass performance. Each breed possessed desirable meat quality, as evidenced by moderate pH, color score, IMF content and shear force value, among which the performance of S × BS pigs was prominent. Take account of the contents of SFAs, MUFAs, PUFAs and PUFAs/SFAs value, the eating quality of S × BS pigs was favorable and the meat of BS × BS pigs, by contrast, was helpful for human health with advanced nutritional value. In summary, BS × BS pigs is more effective for commercial development of Shaziling pigs and providing healthy pork products.

Growth, carcass characteristics and meat quality of Chinese indigenous Yanan pig crossbred with Duroc and Berkshire genotypes

2019 ◽  
Vol 59 (6) ◽  
pp. 1147 ◽  
Author(s):  
Yan Chen ◽  
Yingying Wei ◽  
Jianning Chen ◽  
Daojun Lv ◽  
Peining Li ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Characteristics ◽  
Essential Amino Acids ◽  
Production Performance ◽  
Total Production ◽  
Acid Ratio ◽  
Longissimus Lumborum ◽  
Water Holding ◽  
Intramuscular Fat Content

The objective of the present study was to evaluate the effects of crossbreeding on the growth, carcass characteristics and meat quality of Chinese native Yanan (YN) pig breed and related crossbreeds, including Duroc × Yanan (DY) and Duroc × (Berkshire × Yanan) (DBY). In total, 60 pigs (20 per breed) were used in the study. The results showed that both crossbreeds, especially DBY pigs, exhibited improved growth and carcass characteristics compared with those of purebred YN pigs. Moreover, the two crossbreeds, especially DBY pigs, produced acceptable meat-quality characteristics (normal pH and meat-colour values, high intramuscular fat content and water-holding capacity, acceptable muscle-fibre parameters, and strong pork flavour) similar to those of YN pigs. M. longissimus lumborum contained eight essential amino acids, with high contents in all pigs. C18:1, C16:0, C18:0, and C18:2 were the main fatty acids in M. longissimus lumborum in the three breeds, and a polyunsaturated:saturated fatty acid ratio of ~0.2 was observed in DBY and YN pigs. These results indicated that DBY pigs exhibit an acceptable total production performance and could be extensively used in commercial pig production to provide high-quality niche products.

scholarly journals A review of the effects of different feeding regimes of cows on milk fatty acids profile and antioxidant capacity

2021 ◽  
Vol 78 (2) ◽  
pp. 6
Author(s):  
Anita ȘANTA ◽  
Daniel MIERLIȚĂ ◽  
Claudia SOCOL ◽  
Stelian DĂRĂBAN
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vaccenic Acid ◽  
Lower Content ◽  
Milk Fatty Acids ◽  
Fatty Acids Profile ◽  
Green Fodder ◽  
Feeding Regimes ◽  
Quality Of Milk

This bibliography review analyzes the effects of different feeding regimes of cows the nutritional and sanogenic quality of milk, with a particular emphasis on milk content in functional fatty acids and non-enzymatic lipophilic antioxidants. Thus, using suitable feeding regimes of cows, fatty acid (FA) profile of milk fats can be improved by increasing the concentration in functional FA (C18:1 trans-11, vaccenic acid; C18:3 n-3, acid linolenic and C18:2 cis-9 trans-11, isomer of conjugated linoleic acid), considered as beneficial for consumer’s health. These suitable feeding regimes of cows aim using green fodder (pastures), preserving the fodder by drying or silage, supplementing the food with fats rich FA polyunsaturated (PUFA) and ensuring an optimal ratio between volume and ration concentrates. Milk yielded from grazing cows shows a considerably higher concentration of functional FA and lipophilic antioxidants (tocopherols, retinol and carotenes) and a lower content of saturated FA compared to that yielded from cows fed in shelter with TMR (total mixed ration). Also, hay-based feed rations, mainly those containing small amounts of concentrates or those supplemented with vegetable fats, ensure a milk yield with a fatty acid profile more favorable for human health and a better oxidative stability of compared to those with feed-based rations on silage or those high in concentrates.

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