scholarly journals Effects of supplementing docosahexaenoic acid-rich microalgae and antioxidants on beef longissimus lumborum steak color stability and sensory characteristics1,2

2020 ◽  
Vol 4 (3) ◽  
Author(s):  
Kelsey J Phelps ◽  
James S Drouillard ◽  
Travis G O’Quinn ◽  
Terry A Houser ◽  
John M Gonzalez
Keyword(s):  
Control Diet ◽  
Color Stability ◽  
The Other ◽  
Flavor Intensity ◽  
A Value ◽  
Trained Panel ◽  
Off Flavors ◽  
Longissimus Lumborum ◽  
Dietary Treatments ◽  
And Control

Abstract The objective of this study was to determine the effects of four microalgae and antioxidant feeding regimens on beef longissimus lumborum color stability and palatability. Steers were blocked by weight and randomly assigned to one of four dietary treatments fed during a 45-d feeding period. Treatments (n = 10 per treatment) consisted of a control diet (CON) and control diet plus 100 g∙steer−1∙d−1 microalgae (ALGAE), ALGAE plus antioxidants (103 IU/d vitamin E and Sel-Plex) fed throughout feeding (AOX), and AOX fed for the final 10 d of finishing (LATE). The longissimus lumborum muscle was removed, aged for 14 d, and fabricated into steaks for objective and subjective color and palatability analyses. There were treatment × day of display interactions for a* value and steak surface metmyoglobin percentage (P < 0.01). There were no treatment differences through day 4 of display for a* value (P > 0.16) and day 5 of display for surface metmyoglobin (P > 0.10). By day 10 of display, ALGAE steaks had a smaller a* value than all other treatments (P < 0.01). Steaks from AOX steers had a greater (P < 0.01) a* value than CON steaks, whereas both a* values did not differ from LATE steaks (P > 0.19). By the end of display, ALGAE steaks had more metmyoglobin than the other treatments (P < 0.01). Steaks from AOX steers had less metmyoglobin than CON and LATE steaks (P < 0.04), which did not differ (P > 0.25). Treatment did not affect trained panel ratings (P > 0.15); however, treatment did affect (P < 0.01) off-flavor intensity. Steaks from ALGAE and AOX steers had greater off-flavor ratings than CON steaks (P < 0.03), but did not differ (P = 0.10). Steaks from LATE steers did not differ in off-flavor ratings from the other treatments (P > 0.07). Use of antioxidants improved color stability of steaks from microalgae fed steers; however, panelists still detected off-flavors.

scholarly journals Carcass Composition, Meat Quality and Sensory Quality of Gentile di Puglia Light Lambs: Effects of Dietary Supplementation with Oregano and Linseed

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 607
Author(s):  
Giuseppe Scarpa ◽  
Simona Tarricone ◽  
Marco Ragni
Keyword(s):  
Meat Quality ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Total Content ◽  
Carcass Composition ◽  
Origanum Vulgare ◽  
Growth Performances ◽  
Longissimus Lumborum ◽  
Dietary Treatments

There is a growing demand by the modern consumer for meat containing less fat and lower levels of saturated fatty acids, which are considered to increase the risk of coronary heart disease. In southern Italy, the Gentile di Puglia breed is one of the most common on farms, and the light lambs are often consumed. The study evaluates the effect of a diet containing extruded linseed (Linum usitatissimum) on growth performances, carcass traits, and meat quality in Gentile di Puglia light lambs. Thirty-six male lambs are weaned at about 20 days of age, and divided into three groups—each group is either fed a control diet (C), a diet containing 3% extruded linseed (L), or a diet containing 3% extruded linseed and 0.6% oregano (Origanum vulgare) (L + O). The lambs’ growth performances and the slaughtering and dissection data did not differ between groups. Dietary treatments have no significant effect on the quality and chemical composition of Longissimus lumborum (Ll). The mount of linoleic acid in Ll meat is significantly higher in the L group, and this positively affected the total content of n-3 Polyunsaturated Fatty Acid, as well as the n-6/n-3 ratio. The good results obtained concerning the sensory traits meet the requirements of the market’s consumer.

Supplements containing Acacia karroo foliage reduce nematode burdens in Nguni and crossbred cattle

2009 ◽  
Vol 49 (8) ◽  
pp. 646 ◽  
Author(s):  
V. Xhomfulana ◽  
C. Mapiye ◽  
M. Chimonyo ◽  
M. C. Marufu
Keyword(s):  
Control Diet ◽  
Average Daily Gain ◽  
Crossbred Cattle ◽  
Leaf Meal ◽  
Acacia Karroo ◽  
Natural Pasture ◽  
Nguni Cattle ◽  
Sunflower Cake ◽  
Dietary Treatments ◽  
And Control

The objective of this study was to compare nematode worm burdens in Nguni and crossbred cattle supplemented with Acacia karroo leaf meal. Eighteen Nguni (274.4 ± 17.34 kg) and 12 crossbred (230.5 ± 14.62 kg) steers aged 19 months were allocated to three dietary treatments: A. karroo leaf meal, sunflower cake and control with no supplement. Steers in all the treatments grazed on natural pasture whereas those on A. karroo leaf meal and sunflower cake diets were given an additional 1.5 kg and 650 g of feed, respectively, to supply 150 g of protein per day for 60 days. Faecal samples collected from the steers’ recta every fortnight were examined for nematode egg types using the modified McMaster technique. At slaughter, the abomasa and intestines were collected, opened and washed for worm identification. Nguni steers supplemented with the A. karroo leaf meal diet had the lowest mean strongyles egg counts and mean total egg counts (P < 0.05). Steers that received the A. karroo leaf meal and sunflower cake diets had lower Haemonchus contortus and Oesophagostomum colombianum worm burdens than those that received the control diet (P < 0.05). Mean strongyles and Strongyloides egg counts, and H. contortus and Oes. colombianum worm counts were negatively correlated with average daily gain and body condition scores (P < 0.05). Generally, Nguni cattle supplemented with A. karroo leaf meal had the lowest egg loads and worm burdens. It was concluded that supplementing cattle with A. karroo could reduce nematode burdens.

scholarly journals Impact of Various Dry-Aging Methods on Meat Quality and Palatability Attributes of Beef Loins from Cull Cow

2021 ◽  
Author(s):  
Derico Setyabrata ◽  
Siwen Xue ◽  
Kelly R Vierck ◽  
Jerrad F. Legako ◽  
Paul Ebner ◽  
...  
Keyword(s):  
Meat Quality ◽  
Uv Light ◽  
Color Stability ◽  
Panel Analysis ◽  
Consumer Panel ◽  
Trained Panel ◽  
Longissimus Lumborum ◽  
Lipid And Protein Oxidation ◽  
Microbial Analysis ◽  
Cull Cow

The objective of this study was to determine the effect of various dry-aging methods on meat quality and palatability attributes of cull cow beef loins. Paired bone-in loins (M. longissimus lumborum) from 13 cull cow carcasses (Holstein, 42+ mo) were obtained at 5d postmortem, divided into four equal sections and randomly assigned into 4 aging methods (wet-aging [WA], conventional dry-aging [DA], dry-aging in water permeable bag [DWA], and UV-light dry-aging [UDA]). The beef sections were aged for 28d at 2°C, 65% relative humidity and 0.8 m/s airflow. Following aging, surface crusts and bones were removed and loin samples were collected for the meat quality, microbiological and sensory analyses.Results indicated that all dry-aged loins had greater moistureand trimming loss compared to WA (P&lt;0.05), while DWA had lower loss than DA and UDA (P&lt;0.05). No differences in shear force, cook loss and both lipid and protein oxidation across all treatments were observed (P&gt;0.05). Among all treatments, DWA exhibited the least color stability indicated by rapid discoloration observed in the sample, while UDA had color attributes comparable to WA throughout the whole display. Microbial analysis indicated that UDA had lower microbial concentration on the surface than the other samples (P&lt;0.05). The consumer panel analysis found that all loins were acceptable and the trained panel analysis indicated that DA loins had lower sour and fatty flavor attributes compared to WA (P&lt;0.05). The results indicate that dry-aging can potentially be utilized as the effective natural process to improve cull cow beef palatability without compromising other meat quality attributes or microbiological shelf-life.

Flavor-Profile Analysis: An Objective Sensory Technique for the Identification and Treatment of Off-Flavors in Drinking Water

1988 ◽  
Vol 20 (8-9) ◽  
pp. 31-36 ◽  
Author(s):  
Stuart W. Krasner
Keyword(s):  
Drinking Water ◽  
Profile Analysis ◽  
Sensory Data ◽  
Flavor Intensity ◽  
Taste And Odor ◽  
Straight Line ◽  
Trained Panel ◽  
Off Flavors ◽  
Flavor Profile Analysis ◽  
Flavor Profile

Flavor-profile analysis (FPA) is a sensory method utilizing a trained panel of four to six individuals. Reference materials are used to establish a common vocabulary for different odors found in drinking water. Known quantities of different taste- and odor-causing chemicals are evaluated to calibrate the panel on a consistent intensity scale. Each identifiable descriptor is assigned its own intensity. This method has been successfully applied in the analysis of musty-smelling compounds, e.g., 2-methylisoborneol (MIB). MIB samples and standards from 1 to 80 ng/l have been shown to observe the WeberFechner law (i.e., a plot of flavor intensity versus logarithm of concentration of MIB yielded a straight line). FPA has also been used to handle fishy/swampy odor problems. In many instances, specific causative organic compounds were not identified; however, FPA evaluations of water using different free-chlorine dosages and contact times made possible immediate resolution of these odor problems. FPA has yielded reproducible sensory data that have been useful in better understanding and handling off-flavors in drinking water.

PSIV-B-27 Effect of feed flavour on the feeding behaviour and kinetics of daily feed intake of lactating high-prolific sows during summer

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 392-393
Author(s):  
Bruno Alexander N Silva ◽  
Simon Eskinazi ◽  
David V Jacob ◽  
Wagner Araújo ◽  
Iara Ataíde ◽  
...  
Keyword(s):  
Feed Intake ◽  
Control Diet ◽  
Climate Conditions ◽  
Voluntary Feed Intake ◽  
Tropical Conditions ◽  
Randomized Experimental Design ◽  
Dietary Treatments ◽  
And Control ◽  
The Impact ◽  
Kinetics Of

Abstract Increasing voluntary feed intake of the sow is a major challenge for nutritionists in tropical climate conditions. The present study aimed to evaluate the impact of the dietary supplementation of a feed flavour for sows during lactation on their feeding behavior and kinetics of daily feed intake under tropical conditions. A total of 60 high-prolific mixed parity sows divided into 10 batches of 6 sows each were used, distributed in a completely randomized experimental design among 2 dietary treatments (0 or 500 g/ton of Krave®, Adisseo). The average meal size was 107 g/meal lower in sows fed the control diet when compared with flavour fed sows. Daily feed intake was greater in the flavored diet than in the control (6,417 vs. 5,362 g/d; P &lt; 0.05). The flavor improved ingestion time (58.4 vs. 46.6 min/ d, respectively flavour and control; P &lt; 0.05). Sows receiving flavor showed a higher nocturnal (704 vs. 583 g/meal) and diurnal (678 vs. 582 g/meal) feed intake. Sows also showed a higher voluntary intake between 00:00 and 10:00 am, which was equivalent to 83% of the total daily feed intake. From a comparison of hourly feed intakes or variations from hour to hour (during 24 h), the nycthemeral pattern of feed intake peaked twice daily for both dietary treatments. However, the size of the peak was greater (P &lt; 0.05) for flavour fed sows when compared with the control at 0400 and 1900 h (Figure 1a). Diets also influenced on kinetics of daily feed intake during the lactation period.Feed intake was higher for the flavour fed sows from d 3 to 8 and from d 10 to 24 (Figure 1b; P &lt; 0.05).In conclusion, the strategic use of a feed flavour to manipulate the sensorial properties of feed is a viable strategy to increase the sows’ voluntary feed intake.

scholarly journals Sensory Descriptive Attributes of Grass and Grain-Fed Australian Beef Longissimus Lumborum after Extended Wet-Aging Periods

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
D. Evers ◽  
A. J. Garmyn ◽  
J. F. Legako ◽  
D. R. Woerner ◽  
M. F. Miller
Keyword(s):  
Sensory Attributes ◽  
Flavor Intensity ◽  
Beef Flavor ◽  
Postmortem Aging ◽  
Off Flavors ◽  
Longissimus Lumborum ◽  
Strip Loin ◽  
Texas Tech University ◽  
Flavor Profile

ObjectivesThe objective of this study was to evaluate the effects of extended wet-aging on the beef flavor profile of grass and grain-fed Australian strip loins.Materials and MethodsStrip loins (HAM 2140) were collected from grass and grain finished cattle (n = 50) at a commercial abattoir near Brisbane, Australia. Subprimals were portioned into sections and assigned randomly to 1 of 3 postmortem aging periods (45, 70, or 135 d). Portions were individually vacuum packaged and shipped refrigerated (0–4°C) to Texas Tech University in Lubbock, TX. Upon arrival, the strip loin sections were sorted into respective aging groups of 45D, 70D, and 135D and stored at 1–2°C. On each respective day, sections were fabricated into 2.54-cm steaks, vacuum packaged and frozen (–21°C). Electric clamshell grills were used to cook thawed (held at 2–4°C for 24 h) steaks to a medium degree of doneness (71°C); cooked temperatures were recorded. Steaks were cut into cubes and evaluated by trained panelists (n = 6) for descriptive sensory attributes using a 100-mm anchored line scales (0 = slight, 50 = moderate and 100 = strong).ResultsThe sour flavor was the only trait where an interaction between diet and postmortem aging was detected (P < 0.01). Samples aged 135 d from both grass and grain were similarly (P > 0.05) scored with a stronger (P < 0.05) sour flavor than all other treatment combinations, which did not differ (P > 0.05). Aging impacted (P ≤ 0.01) beef flavor ID, liver-like, metallic, rancid, green-hay, umami, and bitter flavors, as well as overall juiciness and overall tenderness. For beef flavor ID, 45D aging resulted in the greatest intensity (P < 0.05), while 70D samples were intermediate, and 135D samples were the least intense. For liver-like, metallic, rancid, green-hay, and bitter flavors, 135D samples had the strongest flavor, while 70D samples were intermediate, and 45D samples had the weakest flavor intensity (P < 0.05). For umami, 45D samples had stronger (P < 0.05) umami flavor than 135D samples, but 70D samples did not differ from either 45D or 135D (P > 0.05). Panelists rated 70D and 135D samples juicier (P < 0.01) than 45D samples, but 70D and 135D did not differ (P > 0.05). For overall tenderness, panelists rated 135D samples more tender (P < 0.05) than 45D and 70D, which were similar (P > 0.05). Diet impacted (P < 0.05) bloody/serumy, liver-like, green-hay, and bitter flavors. For bloody/serumy and liver-like, the grain fed treatments resulted in greater (P < 0.05) flavor intensity than grass fed treatments. However, grass fed samples had stronger (P < 0.05) green-hay and bitter flavors compared to grain fed samples. Diet and aging had no effect (P > 0.05) on fat-like or sweet flavors.ConclusionExtending postmortem aging of Australian beef strip loins from 45 to 135 d resulted in decreased beef and umami flavors, along with concurrent increased detection of off-flavors, such as liver-like, rancid, and sour. Diet influenced fewer flavor traits than postmortem aging, but grass-fed samples still had stronger green-hay flavor, as would be expected. Based on these results, aging beef strip loins 135 d is not recommended based on reduced beef flavor and increased off-flavor detection.

scholarly journals Supplementation of sucupira oil in broiler diets

2021 ◽  
Vol 22 ◽  
Author(s):  
Fernanda Vieira Castejon ◽  
Itallo Conrado Sousa de Araújo ◽  
Bruno Moreira dos Santos ◽  
Fabyola Barros Carvalho ◽  
Eduardo Miranda de Oliveira ◽  
...  
Keyword(s):  
Dry Matter ◽  
Control Diet ◽  
Negative Control ◽  
Gut Development ◽  
Performance Variables ◽  
Dietary Treatments ◽  
And Control ◽  
Different Levels ◽  
Broiler Feed

ABSTRACT The objective of the present study was to ascertain the effect of sucupira oil in diets of broilers on gut development, dry matter and nitrogen metabolizability and broilers performance. A total of 350 one-d-old, male, Cobb500® broiler were allotted in seven treatments with five replicates, totaling 35 experimental units with 10 birds each. The dietary treatments consisted of a negative control diet, four diets with different levels of sucupira oil (100; 500; 900 and 1,300 mg/kg), diet with mannanoligosaccharide and control diet with antibiotic. The inclusion of 900 and 1,300 mg of sucupira oil impaired gut development and metabolizability of nutrients (P<0.05). The inclusion of 100 or 500 mg of sucupira oil in broiler feed was similar to negative control, MOS and antibiotic treatments for performance variables (all phases studied) and also for nutrient metabolizability (P<0.05). It can be concluded that high levels of sucupira oil is not recommended in broilers diet.

Effects of rapeseed-meal and fish-meal supplementation of maize silage-based diets upon the tissue growth and body composition of store lambs

1994 ◽  
Vol 58 (1) ◽  
pp. 57-63 ◽  
Author(s):  
M. A. Kossaibati ◽  
M. J. Bryant
Keyword(s):  
Body Composition ◽  
Fish Meal ◽  
Control Diet ◽  
Live Weight ◽  
Rapeseed Meal ◽  
Tissue Growth ◽  
Metabolizable Energy ◽  
The Other ◽  
Maize Silage ◽  
Dietary Treatments

AbstractThirty-six individually penned lambs (mean live weight 32·4 (s.d. 2·27) kg) were offered maize silage ad libitum and one of three concentrate mixes, two of which contained extracted rapeseed meal (control and HR) and the other fish meal (FM). The concentrates were given according to live weight and in sufficient quantities to provide proportionately about 0·4 of the dry matter (DM) intake of the lambs. The dietary concentrations of the nitrogen (N) g/kg DM were 22·4, 27·4 and 27·5 and of the rumen undegradable N 6·6, 7·3 and 11·6 for the control, HR and FM diets, respectively. All lambs were slaughtered at 45 kg live weight and chemical composition of the empty body and some of the component parts determined. A further 12 lambs were slaughtered at the beginning of the experiment to establish body composition before the dietary treatments were imposed.The HR lambs had lower fleece.free empty body (FFEB) gains than either control or FM lambs (P < 0·05). This reduced gain of HR lambs was particularly associated with a reduction in fat deposition (P < 0·01) such that the FFEBs contained less fat than control and FM lambs (P < 0·01). The efficiency of conversion of metabolizable energy for growth (kg) was worse than both the control (P < 0·01) and the FM (P < 0·001) diets. The FFEBs of HR lambs also contained more ash (P < 0·05) than the lambs receiving the other diets.The FM diet was associated with greater gains of fat and energy in the guts compared with the control diet (P < 0·05) and FM lambs had a better kg, value than control lambs (P < 0·05). There was no evidence that FM lambs had better N retention than lambs on the other two treatments.

scholarly journals Health Status of Broiler Chickens Fed Diets with Equi-Protein Replacement of Soybean Meal with Groundunt Cake

2021 ◽  
Vol 9 (1) ◽  
pp. 70-74
Author(s):  
Faluyi Oyetayo Bolanle ◽  
Onile Tosin Olayemi ◽  
Durowaiye Paul Femi ◽  
Onibi Gbenga Emmanuel
Keyword(s):  
Health Status ◽  
Soybean Meal ◽  
Broiler Chickens ◽  
Control Diet ◽  
Experimental Period ◽  
The Other ◽  
Randomized Design ◽  
Antibody Titres ◽  
Haematological Analysis ◽  
Dietary Treatments

This study was carried out to investigate the effect of equi-protein replacement of soybean meal with groundnut cake on immune status, haematology and serum biochemical parameters of broiler chickens. A total of One hundred and twenty (120) Cobb’s day old chicks were randomly allocated to five (5) dietary treatments of three (3) replicates and eight (8) chicks per replicate in a completely randomized design. The Diet I was the control diet with 100% SBM as the major plant protein source while in other diets, SBM was replaced with 25, 50, 75 and 100% GNC in equi-protein basis and designated as Diets II, III, IV and V respectively. Feed and water were provided ad-libitum throughout the experimental period of 56 days. Newcastle disease (ND) vaccines were administered following a stipulated regime. At the end of the experiment two birds were randomly selected from each replicate and slaughtered. Blood and serum was collected for haematological analysis, serum bioassay and HA/HI tests to determine antibody titres against ND vaccines. All data collected were subjected to one-way analysis of variance using SPSS software package. Results showed that haematological parameters were significantly influenced by the dietary treatments in which birds fed 50% equi-protein replacement of SBM with GNC had better PCV, basophil, MCH and MCHC values compared to that of birds in the other dietary treatments. The antibody titres of experimental birds were not significantly different among treatment groups. The diet with 50% equi-protein replacement of SBM with GNC elicited the highest antibody titres of Log28 and Log210 after the 1st and 2nd ND vaccinations when compared to the other diets. The serum total protein, globulin, albumin, and glucose were significantly influenced by the dietary treatments. The present result indicate that 50% equi-protein replacement of SBM with GNC in diets is not detrimental to health status of broiler chickens.

scholarly journals Growth indices, intestinal histomorphology and blood profile of rabbits fed probiotics-, and prebiotics-supplemented diets

2021 ◽  
Author(s):  
Chinwe Uchechi Nwachukwu ◽  
Karimat Imam Aliyu ◽  
Emmanuel Olubisi Ewuola
Keyword(s):  
Body Weight ◽  
Control Diet ◽  
Average Daily Gain ◽  
Feed Additives ◽  
Feed Conversion ◽  
Feeding Trial ◽  
Blood Profile ◽  
Serum Biochemical ◽  
Dietary Treatments ◽  
And Control

Abstract In a 12-week feeding trial, 32 rabbits (Chinchilla X New Zealand White; 56 days old; 691±1g body weight) were used to investigate the effect of pro- and pre-biotics as growth enhancer on the growth performance, intestinal mucosal development, haematological and serum biochemical responses of rabbits. The dietary Biotronic® prebiotics and Biovet®-YC probiotics were added at 400mg/kg and 50mg/kg respectively. The rabbits were housed individually and randomly assigned to four dietary treatments (n=8/group; 50:50 bucks to does) including a control diet (diet 1), diet 2 (control+Biotronic® prebiotics), diet 3 (control+ Biovet®-YC probiotics) and diet 4 (control+symbiotics [Biotronic® prebiotics and Biovet®-YC probiotics]). Body weight (BW), average daily gain (ADG), dry matter intake (DMI), and feed conversion ratio (FCR) were monitored. Five rabbits per treatment were used for organ assessment and intestinal histomorphology after feeding trial. Blood samples were collected for haematological and serum biochemical analysis. Results showed that supplementation of Biotronic® prebiotics and symbiotics in rabbit diet significantly (P&lt;0.05) increased final BW and ADG compared to Biovet®-YC probiotic and control diets. Kidney, lung, oesophagus, gastro-intestinal tract, small and large intestines were significantly (P&lt;0.05) influenced by dietary treatments. Ileal mucosal assessment revealed that villus height (VH), villus width, villus density, crypt depth (CD), and VH:CD ratio of rabbits fed Biotronic® prebiotic and symbiotic diets were similar and significantly (P&lt;0.05) higher than those rabbits fed control and Biovet®-YC probiotic diets. Packed cell volume of rabbits fed symbiotic and control diets was significantly (P&lt;0.05) higher than those fed Biotronic® prebiotic and Biovet®-YC probiotic diets. This study suggests that Biotronic® prebiotics and its combination with Biovet®-YC probiotics are good alternative growth promoting feed additives in rabbit nutrition. They improved performance, intestinal development and blood profiles and aid feed digestion, nutrient absorption and utilization in rabbits.

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