scholarly journals Effect of oregano oil and cranberry pulp supplementation in finishing pigs on the physicochemical quality of fresh loin during storage

2021 ◽  
Author(s):  
Marie-Pierre Fortier ◽  
Frédéric Guay ◽  
Linda Saucier
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Quality Parameters ◽  
Lower Percentage ◽  
Finishing Pigs ◽  
Chilling Period ◽  
Oregano Oil

Oregano oil and cranberry pulp supplements were added to the diets of finishing pigs to determine their effects on meat quality of fresh loins during storage. Two and three levels of oregano oil (250 and 500 mg kg-1) and cranberry pulp (5, 10 and 20 g kg-1) were tested, according to a factorial experimental design. The loin meat was vacuum-packed and analysed at 0 (after the 24-h chilling period post slaughter), 23, 45 and 60 days of storage. Samples were repackaged under aerobic conditions after 0 or 23 days and analysed after 4, 8 and 12 days. Oregano and cranberry supplements did not affect lipid oxidation (µg of MDA equivalent per kg of meat) during anaerobic or aerobic storage. On day 0, the fatty acid profile of the loin samples demonstrated that the addition of cranberries at a dose of 10 g kg-1 was associated with a lower percentage of saturated fatty acids (P = 0.04; 42.97% vs. 40.99%) and trend for a higher percentage of monounsaturated fatty acids (P = 0.06; 47.26% vs. 46.09%). Considering the result obtained, feeding pigs with oregano and cranberry supplements had a limited effect on meat quality parameters measured during storage.

Carcass and meat quality of young Cika and Simmental bulls finished under similar conditions

2018 ◽  
Vol 58 (5) ◽  
pp. 950
Author(s):  
Mojca Simčič ◽  
Marko Čepon ◽  
Silvester Žgur
Keyword(s):  
Fatty Acids ◽  
Growth Rate ◽  
Polyunsaturated Fatty Acids ◽  
Meat Quality ◽  
Saturated Fatty Acids ◽  
Lower Percentage ◽  
Drip Loss ◽  
Lower Weight ◽  
Total Fat

Twenty indigenous Cika and 20 young Simmental bulls (slaughtered at 560–718 days) were finished on two diets (extensive vs semi-intensive). When fed similar rations, Cika bulls at a ‘suitable’ finished level, had a significantly higher dressing percentage (+2.5%), more total fat (+13.7%), a lower percentage of tendons (–22.7%) and bones (–7.7%), a higher lean meat to bones ratio (+8.1%) and a greater percentage of intramuscular fat (+45.9%) than the Simmental bulls. Their meat also had a significantly lower pH (–4.0%), higher redness (+13.74%), yellowness (+15.0%) and drip loss (after 2 days, +28.3%) and a more intense flavour (+6.1%). Cika fat contained higher proportions of saturated fatty acids (+6.86%) and less polyunsaturated fatty acids (–30.8%) than Simmental fat. However, it appears that the main difference between these two breeds were the slower growth rate of the Cika and their lower weight but greater age when a finished state was reached relative to the Simmental.

scholarly journals Mesquite Pod (Prosopis Juliflora) meal on Meat Quality of Pasture-Finishing Lambs

2021 ◽  
Author(s):  
Mário Sergio Fernandes Soares Junior ◽  
Kennyson Alves de Souza ◽  
Bruna de Jesus Almeida ◽  
Fabiana Lana de Araújo ◽  
Cristiane Simplício da Silva ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Saturated Fatty Acids ◽  
Carcass Characteristics ◽  
Monounsaturated Fatty Acids ◽  
Eicosatrienoic Acid ◽  
Prosopis Juliflora ◽  
Panicum Maximum ◽  
Dietary Treatments

Abstract This study was carried out to evaluate the best inclusion level and the effects of mesquite pod (Prosopis juliflora) meal on carcass characteristics and meat quality for lambs finished in pasture. Forty male, non-castrated, crossbred Santa Inês lambs, with an initial body weight (24.2 ± 3.1 kg), and approximately 120-days old. The animals were kept in a total area of ​​4 ha, divided in 4 paddocks of 0.62 ha each (10 animals/paddocks), on pastures of Massai (Panicum maximum cv. massai) with drinkers and feeders during the finishing phase. Dietary treatments based on levels of corn ground replacement for mesquite pod meal included: CON – Without mesquite pod meal; MPM25 – 250 g/kg of mesquite pod meal; MPM50 – 500 g/kg of mesquite pod meal; and MPM75 – 750 g/kg of mesquite pod meal. No treatment effects were detected (P> 0.05) for carcass measures, carcass characteristics, chemical composition of longissimus thoracis muscle, tissue composition, and lipid oxidation. Lamb meat color values, such as lightness (L*) and yellowness (b*) were not affected (P> 0.05) by mesquite pod meal replacement on the diets, whereas for redness (a*), HUE, and crhoma were influenced (P< 0.05). Palmitic acid had a quadratic effect, while oleic acid, eicosatrienoic acid, saturated fatty acids, monounsaturated fatty acids, and PUFA:SFA had a linear course (P< 0.05). In conclusion the mesquite pod meal can be used as an energy feed source up to 750 g/kg of dry matter in the diet, without changing the carcass characteristics and meat quality of lambs finished in pasture.

scholarly journals Organoleptic and nutritional characteristics of fillets of pirapitinga fed different protein sources in a biofloc system

2020 ◽  
Vol 55 ◽  
Author(s):  
Hernán Antonio Alzate Díaz ◽  
Adriana Patricia Muñoz Ramírez ◽  
Maurício Gustavo Coelho Emerenciano ◽  
Sandra Clemencia Pardo Carrasco
Keyword(s):  
Fatty Acids ◽  
Soybean Meal ◽  
Nutritional Quality ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Protein Sources ◽  
Nutritional Characteristics ◽  
Biofloc Technology ◽  
Sensory Analyses

Abstract: The objective of this work was to assess the organoleptic and nutritional quality of fillets of cultured pirapitinga (Piaractus brachypomus), fed diets with either partial or total substitution of fishmeal, and to determine the nutritional quality of the biofloc meal. Fish were cultured in 500-L tanks with 84 fish m-3, treated with biofloc technology (BFT), and fed three isoproteic diets (24% crude protein, CP) formulated with the following protein sources: soybean meal (SM); soybean meal + fishmeal (SM+FM); and soybean meal + spirulina (SM+SP). After 84 days of culture, microbiological, nutritional, and sensory analyses were carried out on fillets with skin and without scales. There were not significant differences for dry matter, CP, moisture, and fat content between treatments. The fatty acid profile showed 21.3±1.03% polyunsaturated fatty acids (PUFAs = ω-3 + ω-6), 37.11±1.29% monounsaturated fatty acids (MUFAs), and 41.58±1.34% saturated fatty acids (SFAs). The protein sources soybean meal and spirulina do not affect the fillet quality of pirapitinga nor the nutritional quality of biofloc meal.

scholarly journals Meat Quality and Sensory Traits of Finisher Broiler Chickens Fed with Black Soldier Fly (Hermetia Illucens L.) Larvae Fat as Alternative Fat Source

Animals ◽  
2019 ◽  
Vol 9 (4) ◽  
pp. 140 ◽  
Author(s):  
Marco Cullere ◽  
Achille Schiavone ◽  
Sihem Dabbou ◽  
Laura Gasco ◽  
Antonella Dalle Zotte
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Nutritional Composition ◽  
Sensory Profile ◽  
Hermetia Illucens

At present, there is limited knowledge about the possible utilization of the fat fraction derived from Hermetia illucens (HI) larvae processing. The objective of the present study was to evaluate the replacement of soybean oil with HI larvae fat in broiler finisher diet, on the quality and sensory traits of their meat. At 21 days of age, 120 male broiler chickens were randomly allocated to three experimental groups (5 replicates and 8 birds/pen): a basal control diet (C), and two groups in which either 50% or 100% of the soybean oil was replaced with HI larvae fat (the HI50 and HI100 group, respectively). At day 48, 15 birds (3 birds/pen) per group were slaughtered, and breasts and legs were excised and used for meat quality evaluations. Breast and leg physical meat quality, nutritional composition and sensory profile remained substantially unaffected by the dietary treatments. In contrast, the dietary incorporation of HI larvae fat modified the fatty acid (FA) profile of both the breast and leg meat cuts: the proportion of saturated fatty acids increased (p < 0.0001) to the detriment of the polyunsaturated (PUFA) fraction (p < 0.0001). Moreover, the meat n-6/n-3 ratio increased in the HI50 and HI100 groups compared to the C group. HI larvae fat dietary inclusion decreased the monounsaturated fatty acids in the breast (p = 0.0012) but not in the leg meat. Further research should focus on the improvement of the FA profile of the larvae through substrate modulation, or by combining HI larvae with a PUFA-rich feedstuff in feed formulations.

scholarly journals Nutritional Quality of Breakfast Consumed by the Low-Income Population in Brazil: A Nationwide Cross-Sectional Survey

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1418 ◽  
Author(s):  
Janice Ramos de Sousa ◽  
Raquel B. A. Botelho ◽  
Rita de Cássia C. A. Akutsu ◽  
Renata Puppin Zandonadi
Keyword(s):  
Fatty Acids ◽  
Low Income ◽  
Nutritional Quality ◽  
Trans Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Food Groups ◽  
Cross Sectional ◽  
The Mean

Objective: This study aimed to characterize the nutritional quality of breakfast consumed by the low-income Brazilian population. Methods: A cross-sectional study was conducted with a sample of 1547 low-income individuals attending 36 Community Restaurants (CRs) in Brazil. Food consumption was analyzed by the frequency of food groups presented in the 24 h recall for three days. The nutritional consumption consisted of the analysis of the total energetic value (TEV) and the macronutrients, fibers, monounsaturated fatty acids, saturated fatty acids, trans fatty acids, calcium, and sodium. The nutrients were evaluated considering the percentage of contribution concerning the daily recommendation of consumption. Results: Among the 4641 breakfasts expected to be consumed and reported, 17.2% (n = 797) of the consumers did not consume breakfast. Therefore, we analyzed the 3844 breakfasts. The analysis of food groups showed a high consumption of dairy and cereals, and low consumption of fruits, roots/tubers, and meat/eggs. The percentages of energy contribution of the macronutrients in the TEV were adequate for a balanced diet. The mean intake of monounsaturated fatty acids was low, and the contribution percentages of saturated fatty acids and trans fatty acids were within the recommendations. The mean fiber intake of the breakfast was low, agreeing with the result of low fruit consumption. Calcium intake covered 73.49% of that expected for this meal, and sodium intake was adequate in breakfast. Conclusion: The individuals studied consumed a nutritionally balanced breakfast. Although dairy was one of the most consumed groups, calcium consumption was low, indicating the need to consume higher portions of food sources of this nutrient.

scholarly journals Meat quality of poulards obtained from three conserved breeds of hens

2018 ◽  
Vol 18 (1) ◽  
pp. 261-280 ◽  
Author(s):  
Joanna Obrzut ◽  
Józefa Krawczyk ◽  
Jolanta Calik ◽  
Sylwester Świątkiewicz ◽  
Mariusz Pietras ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Body Weight ◽  
Meat Quality ◽  
Rhode Island ◽  
Saturated Fatty Acids ◽  
Lower Content ◽  
Breast Meat ◽  
Leg Muscles ◽  
Estradiol Levels

Abstract The aim of the study was to determine the effect of genotype (breed/line) and spaying of pullets on body weight, estradiol level, carcass and meat quality. Subjects were Rhode Island Red (R-11), Yellowleg Partridge (Ż-33) and Sussex hens (S-66), 100 birds per line, which were divided into 2 groups, each having 50 pullets and 50 poulards. Spaying was performed at 10 wk of age, under local anesthesia by a veterinarian. The present study showed that blood estradiol levels in poulards were much lower than in pullets regardless of genotype. Poulards showed higher body weight and their carcasses higher lightness and yellowness. In the sensory evaluation, poulard breast meat was more tasty and leg meat also more juicy and tender compared to pullet meat. Among the three conserved breeds, Rhode Island Red (R-11) and Yellowleg Partridge (Ż-33) hens are the best starting material for poulard production. Their carcasses showed good muscling and intense yellowness desirable to the consumers. R-11 birds achieved highest body weight. Spaying of pullets had no significant effect on the profile of fatty acids, but greater and statistically significant differences in this regard were found between hen lines. Compared to S-66 birds, breast muscles of R-11 and Ż-33 birds contained more polyunsaturated fatty acids (PUFA). The breast and leg muscles of these birds had a lower content of saturated fatty acids (SFA ).

scholarly journals Fattening rabbits in mobile arks: effect of housing system on in vivo oxidative status and meat quality

2016 ◽  
Vol 24 (4) ◽  
pp. 303 ◽  
Author(s):  
S. Mattioli ◽  
M. Martino ◽  
S. Ruggeri ◽  
V. Roscini ◽  
L. Moscati ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Meat Quality ◽  
Essential Fatty Acids ◽  
Quality Parameters ◽  
Oxidative Status ◽  
Housing System ◽  
Longissimus Lumborum

<p>The aim of this trial was to study the effect of an alternative housing system on the oxidative status and meat quality of fattening rabbits. From May to June 2014, 60 rabbits of 35 d of age were reared in Mobile Arks (MA) placed on alfalfa grass and frequently moved for 40 d. To assess the health status of animals, blood samples were collected at slaughter in MA and in conventional cages (C). Meat quality parameters were also evaluated. Concerning the <em>in vivo </em>oxidative status, ark-reared rabbits showed higher thiobarbituric reactive substances values than C ones, probably for the higher motor activity due to the larger living area. The lipid percentage of <em>Longissimus lumborum </em>muscle was lower (1.22 <em>vs. </em>1.48%) in the ark group. There were no significant differences in the muscle pH, colour, water holding capacity and cooking loss. Given the higher intake of grass, rich in vitamins, carotenes, polyphenols and polyunsaturated fatty acids, the antioxidant content of meat was higher in ark-reared rabbits (7.42 <em>vs. </em>6.82 µg/g of retinol, 719.2 <em>vs. </em>683.3 ng/g of α-tocopherol, respectively). Even the fatty acid profile of MA rabbits reflected the higher intake of essential fatty acids from grass and the n-3 long chain polyunsaturated fatty acids (arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid) were almost doubled. Our study suggested that the fattening of rabbits in ark system could be a possible alternative system to improve the meat quality of rabbits.</p><p><strong><br /></strong></p>

scholarly journals Level of Fatty Acids, Selected Quality Traits of Longissimus Dorsi and Semimembranosus Muscles and Their Relationship with Fattening and Slaughter Performance in Polish Landrace Pigs

2014 ◽  
Vol 14 (2) ◽  
pp. 417-427 ◽  
Author(s):  
Grzegorz Żak ◽  
Marek Pieszka ◽  
Władysław Migdał
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Saturated Fatty Acids ◽  
Quality Parameters ◽  
Longissimus Dorsi ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Slaughter Performance ◽  
Soxhlet Method ◽  
Meat Samples

Abstract The aim of this study was to perform a comprehensive analysis of the level of fatty acids and selected meat quality traits, as well as their association with fattening and slaughter performance in Polish Landrace pigs. The study was conducted for two muscles: musculus longissimus dorsi and musculus semimembranosus. The study used 100 Polish Landrace gilts. The experimental animals originated from nucleus farms located in Poland. Their parents were animals with a known status of the RYR 1 genotype (all animals were dominant homozygotes). Pigs were fattened, slaughtered and evaluated postmortem in piggeries of the Experimental Stations of the National Research Institute of Animal Production using test station procedures. After reaching 100 kg body weight, pigs were slaughtered and their half-carcasses dissected. Fattening and slaughter parameters were determined. Meat samples were analysed for crude fat using the Soxhlet method. The composition of higher fatty acids was determined by gas chromatography. Research results indicate that saturated fatty acids found in m. longissimus dorsi and m. semimembranosus were positively correlated to n-3 and n-6 PUFA . A similarly high correlation was observed between the level of UFA and n-6 and n-3 PUFA in the loin and ham. The fact that the proportions of some acids (e.g. n-6/n-3 PUFA ) fail to meet WHO standards requires making efforts to improve them. Likewise, selection work is necessary to improve IMF levels in meat. The low correlations between meat quality traits and fattening and slaughter performance suggest that quality parameters should be regarded as independent traits in pig improvement models. In order to limit meat quality traits in pig improvement models, it is necessary to make use of the correlations between them

scholarly journals Chemical and fatty acid composition of milk from crossbred cows subjected to feed restriction

2019 ◽  
Vol 54 ◽  
Author(s):  
Deiyse Alves Silva ◽  
Vicente Ribeiro Rocha Júnior ◽  
José Reinaldo Mendes Ruas ◽  
Pedro Felipe Santana ◽  
Luana Alcântara Borges ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Monounsaturated Fatty Acids ◽  
Feed Restriction ◽  
Dry Extract ◽  
Acid Ratio

Abstract: The objective of this work was to evaluate the chemical composition and fatty acid profile of milk from F1 Holstein/Zebu cows in different lactation periods, when receiving different levels of dietary supply in percentage of body weight. Sixty cows were evaluated, with five levels of dietary supply and three lactation periods. The levels of dietary supply had no effect on the production of milk corrected to 3.5% fat (12.25 kg per day). There was also no effect of dietary supply levels, in the different lactation periods, on contents of fat (3.34%), protein (3.41%), lactose (4.60%), total solids (12.0%), defatted dry extract (8.80%), and urinary nitrogen (14.5 mg dL-1), nor on somatic cell count (89.98 mL-1). As the dietary supply level was reduced, the sum of saturated fatty acids in milk was decreased in up to 9.15% and that of monounsaturated fatty acids was increased in up to 25.28%. Feed restriction does not alter the chemical composition of milk, but improves its quality of fat by reducing saturated fatty acid content, increasing the concentration of monounsaturated and desirable fatty acids in up to 54%, and increasing the hypo- and hypercholesterolemic fatty acid ratio in up to 168.97%.

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