INFLUENCE OF GLYCOLYSIS PROCESS ON THE FORMATION OF MEAT QUALITY PARAMETERS

Green tea leaves contain a wide range of active bio-compounds that are essential for sustainable quail intensification; however, its feed value is not known for the Jumbo quail. Therefore, this study evaluated the effect of different levels of green tea leaf powder (GTLP) on physiological and meat quality parameters of the Jumbo quail. One-week-old chicks (n = 350; 56.1 ± 2.12 g live-weight) were evenly distributed to 35 replicate pens and reared on five experimental diets formulated as follows: a standard grower diet with zinc-bacitracin (PosCon), a standard grower diet without zinc-bacitracin (NegCon), and NegCon diet treated with 10 (GT10), 25 (GT25) and 50 g/kg (GT50) of GTLP. Weight gain linearly decreased in week 2 but increased in week 4, whereas feed conversion efficiency linearly declined in weeks 2 and 3 as GTLP levels increased. Overall feed intake, carcass yield, and caecum and colon weights showed a linear increase with GTLP levels. Hematological parameters fell within the normal ranges reported for healthy quail. The GT10 group showed larger liver weights than the PosCon and NegCon groups. It was concluded that dietary inclusion of GTLP enhances overall feed intake and carcass performance but not feed efficiency, hematological and meat quality parameters of Jumbo quail.

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Meat quality and carcass characteristics of Norwegian dairy and Holstein-Friesian cattle

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200020135 ◽

2007 ◽

Vol 2007 ◽

pp. 110-110

Author(s):

R.M. Kirkland ◽

D.C. Patterson ◽

B.W. Moss ◽

T.W.J. Keady ◽

R.W.J. Steen

Keyword(s):

Meat Quality ◽

Production Systems ◽

Carcass Characteristics ◽

Quality Parameters ◽

Quality Characteristics ◽

Production Data ◽

Dairy Traits ◽

Holstein Friesian ◽

Friesian Cattle ◽

Norwegian Dairy

Any evaluation of breeds or production systems for beef must consider effects on production, carcass and meat quality characteristics. Holstein-Friesian (HF) cattle are bred for dairy traits only, while Norwegian dairy cattle (NOR) have been selected with some emphasis on beef characteristics. A comparison of production data from bulls of these two breeds has been presented previously (Kirkland et al., 2005). The objective of the present study was to evaluate specific carcass and meat quality parameters of HF and NOR bulls.

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Meat quality and fatty acid profile of the musculus longissimus lumborum in Czech Fleckvieh, Charolais and Charolais × Czech Fleckvieh bulls fed different types of silages

Czech Journal of Animal Science ◽

10.17221/1713-cjas ◽

2010 ◽

Vol 55 (No. 11) ◽

pp. 479-487 ◽

Cited By ~ 14

Author(s):

L. Bartoň ◽

D. Bureš ◽

V. Kudrna

Keyword(s):

Fatty Acid ◽

Meat Quality ◽

Fatty Acid Profile ◽

Dry Matter ◽

Intramuscular Fat ◽

Quality Parameters ◽

Dietary Energy ◽

Maize Silage ◽

Different Types ◽

Longissimus Lumborum

The effects of breed and diet containing different types of silages on meat quality parameters and fatty acid profile of m. longissimus lumborum (MLL) were evaluated in a total of 30 Czech Fleckvieh (CF), Charolais (CH) and Charolais × Czech Fleckvieh (CH × CF) bulls. The animals were fed two mixed diets: MS (based on maize silage) and LCS (based on legume-cereal mixture silage and lucerne silages) with different concentrations of dietary energy and fatty acids. The MLL from CH bulls had the lowest content of dry matter (P < 0.01), less protein (P < 0.01) and lighter meat (P < 0.01) compared to the CF. The extensive LCS diet reduced dry matter (P < 0.01) and intramuscular fat (P < 0.01) and increased the content of hydroxyproline (P < 0.05). The CH bulls exhibited higher PUFA n-3 (P < 0.05) and lower MUFA (P < 0.05) compared to the CF, with the CH × CF being intermediate. The LCS diet enhanced the proportions of PUFA (P < 0.05) and PUFA n-3 (P < 0.001) and reduced MUFA (P < 0.001). In conclusion, both breed and diet affected the meat quality and fatty acid profile of the intramuscular fat of the bulls. The replacement of maize silage with the legume-cereal mixture and lucerne silages in the diet reduced the concentration of intramuscular fat and improved its fatty acid profile from the human nutrition perspective.

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Thermal stability of connective tissue and meat quality of loose structured porcine semimembranosus muscles

Suomen Maataloustieteellisen Seuran Tiedote ◽

10.33354/smst.76779 ◽

2006 ◽

pp. 1-5 ◽

Cited By ~ 1

Author(s):

Liisa Voutila ◽

Anne Maria Mullen ◽

Paul Allen ◽

Declan Troy ◽

Eero Puolanne

Keyword(s):

Connective Tissue ◽

Meat Quality ◽

Visual Assessment ◽

B Value ◽

Quality Parameters ◽

Semimembranosus Muscle ◽

L Value ◽

Thermal Stability Of

Loose structure and PSE like zones on the lateral surface of porcine semimembranosus muscle have beenobserved by other researchers. However the role of connective tissue in this abnormally loose structure insemimembranosus muscle has not yet been clarified. We collected about 100g samples from 7 loosestructured and 7 normal structured Irish commercial porcine semimembranosus muscles in order tocompare the onset and peak of thermal transition temperature of intramuscular connective tissue betweenthe samples from the two groups. Meat quality parameters, ultimate pH, rough estimate for drip loss,lightness (L), redness (a) yellowness (b) and as well as electrical conductivity and reflectance were alsomeasured on the samples. Four of the samples characterized as normal by visual assessment showed DFDcharacteristic so the statistical analysis was carried out both including and excluding those samples. Inboth cases the onset (p<0.001; 56.94ºC vs. 59.82ºC) and peak (p<0.001; 62.59ºC vs. 64.06ºC) of thermaltransition temperature were significantly lower in loose structured meat than in normal structured meat.Also reflectance% was lower (p<0.01; 45.18% vs. 69.17%) and the colour lighter (higher L value; p<0.01;55.05 vs. 45.52) and more yellow (higher b value; p<0.001; 18.27 vs. 14.78) in loose structured meat thanin normal structured meat when the DFD like samples were excluded. These results indicate that loosestructure in porcine semimembranosus muscle could be attributed in part to connective tissue propertiespossibly in conjunction with PSE effects.

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Relationships between Hha1 Calpastatin Gene Polymorphism, Growth Performance, and Meat Characteristics of Awassi Sheep

Animals ◽

10.3390/ani9090667 ◽

2019 ◽

Vol 9 (9) ◽

pp. 667

Author(s):

Khaleel I. Jawasreh ◽

Ahmad H. Al-Amareen ◽

Pauline Y. Aad

Keyword(s):

Body Weight ◽

Growth Performance ◽

Meat Quality ◽

Gene Polymorphisms ◽

Carcass Characteristics ◽

Quality Parameters ◽

Longissimus Muscle ◽

Final Body Weight ◽

Awassi Sheep ◽

Ram Lambs

Advances in molecular genetics have allowed the identification of genes that can enhance livestock production. The aim of this study was to investigate possible relationships between the calpastatin (CAST) Hha1 gene polymorphisms and growth performance, carcass characteristics, and meat quality in Awassi sheep. A total of 87 blood samples were collected from two-week-old Awassi ram lambs. The amplification of the CAST Hha1 gene yielded a fragment of 622 bp. Three CAST genotypes were found in Awassi sheep: MM for two fragments (385 bp and 281 bp), MN for three fragments (622 bp, 385 bp, and 281 bp), and NN for only one fragment (622 bp). The M and N allele frequencies of the CAST Hha1 genotypes were 0.765 and 0.235, respectively, while the genotypic frequencies of MM, MN, and NN were 0.586, 0.356, and 0.057, respectively. Based on CAST Hha1 gene polymorphisms, three groups of lambs (MM: n = 8; MN: n = 6; and NN: n = 3 genotypes) were subjected to a fattening period of 70 days to investigate growth performance and meat characteristics. Only the final body weight and longissimus muscle width were significantly different between the three genotypes, while no significant differences were detected in any other carcass characteristics and meat quality parameters. In this study, new variants were observed in CAST using the Hha1 restriction site, potentially assisting in Awassi sheep breeding and selection programs to improve final body weight and longissimus muscle width.

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The relationship between muscle fiber characteristics and some meat quality parameters in Turkish native goat breeds

Journal of Biotechnology ◽

10.1016/j.jbiotec.2018.06.035 ◽

2018 ◽

Vol 280 ◽

pp. S13

Author(s):

Emre Sirin ◽

Ugur Sen

Keyword(s):

Meat Quality ◽

Muscle Fiber ◽

Quality Parameters ◽

The Relationship

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Comparison of meat quality parameters in three chicken strains fed Moringa oleifera leaf meal-based diets

The Journal of Applied Poultry Research ◽

10.3382/japr/pfy001 ◽

2018 ◽

Vol 27 (3) ◽

pp. 332-340 ◽

Cited By ~ 2

Author(s):

N.A. Sebola ◽

V. Mlambo ◽

H.K. Mokoboki ◽

A. Hugo ◽

V. Muchenje

Keyword(s):

Meat Quality ◽

Moringa Oleifera ◽

Quality Parameters ◽

Leaf Meal

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68 GROWTH AND MARKET QUALITY OF PIGS BORN FROM MAGNETIC NANOPARTICLE-TREATED BOAR SPERMATOZOA

Reproduction Fertility and Development ◽

10.1071/rdv29n1ab68 ◽

2017 ◽

Vol 29 (1) ◽

pp. 141 ◽

Cited By ~ 1

Author(s):

C. L. Durfey ◽

S. Liao ◽

D. Devost-Burnett ◽

T. Dinh ◽

M. Crenshaw ◽

...

Keyword(s):

Meat Quality ◽

Field Trapping ◽

Poor Quality ◽

Quality Parameters ◽

Carcass Quality ◽

Marbling Score ◽

Boar Semen ◽

High Concentrations ◽

Student’S T ◽

Area Percentage

Sperm ejaculates contain a heterogeneous population of nonviable and viable spermatozoal cells. Ejaculates with high concentrations of poor quality or damaged spermatozoa can greatly impair the overall fertility of males. Recently, a novel technique termed nanopurification has been developed (Feugang et al. 2015 IVF Reprod. Med. Genet. 3, 2) to noninvasively target and remove poor quality spermatozoa from boar semen. Such removal will enrich insemination doses with high quality spermatozoa to enhance fertility successes. However, effects associated with offspring born from nanopurified semen and possible meat quality assurance have yet to be extensively studied. The objective of this study was to measure the growth performance and market characteristics of pigs born from standard or nanopurified spermatozoa. Boar semen was obtained in insemination doses from a local stud and was mixed with (nanopurified) magnetic nanoparticles (iron-oxide) specifically designed to interact with acrosome-reacted and apoptotic spermatozoa. After incubation, mixed semen were placed under an electromagnetic field trapping moribund sperm to allow collection of intact and viable spermatozoa. Six gilts were bred with standard non-purified (control; n = 3) or nanopurified (n = 3) semen, with subsequent pregnancies leading to full-term birth of viable offspring. At weaning, pigs of equal sexes (5 male and 5 female) were randomly selected from control (n = 10) and nanopurified (n = 10) litters. Pigs were fed and measured until market weight, at which meat quality and carcass characteristics were assessed. Data (mean ± SEM) were analysed with Student’s t-test and SAS software (SAS Institute Inc., Cary, NC, USA). The threshold of significance was set as P < 0.05. Patterns of growth between groups were comparable up to market size (P > 0.05). Standard pork quality parameters (lean carcass weight, loin eye area, percentage of lean cuts, loin and ham colouring, etc.) revealed no significant differences between groups (P > 0.05). Dressing percentage was found higher in the nanopurified group compared with control, with a 1.5% increase (P < 0.05). Marbling score tended to be significantly higher in the nanopurified group (2.7 ± 0.15) when compared with the control (2.3 ± 0.15). Findings indicate that sperm nanopurification does not impair growth of offspring and could ultimately lead to a higher pork carcass quality. Additional research is being conducted to confirm current findings and identify further effects of nanopurification regarding offspring and carcass quality. This work was supported by USDA-ARS Grant #58–6402–3-018.

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Supplementation of lamb diets with vitamin E and rosemary extracts on meat quality parameters

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.10319 ◽

2020 ◽

Vol 100 (7) ◽

pp. 2922-2931

Author(s):

Leonel N Leal ◽

José A Beltrán ◽

Marc Bellés ◽

José M Bello ◽

Leo A den Hartog ◽

...

Keyword(s):

Vitamin E ◽

Meat Quality ◽

Quality Parameters

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PSV-27 Fat color and myoglobin of meat from young cattle fed with mineral or concentrate in growing phase and finished on pasture or feedlot

Journal of Animal Science ◽

10.1093/jas/skz258.671 ◽

2019 ◽

Vol 97 (Supplement_3) ◽

pp. 336-336

Author(s):

Juliana A Torrecilhas ◽

Elias San Vito ◽

Josiane Lage ◽

Giovani Fiorentini ◽

Tiago Simioni ◽

...

Keyword(s):

Meat Quality ◽

Subcutaneous Fat ◽

Quality Parameters ◽

Longissimus Muscle ◽

Color Analysis ◽

Cattle Breeds ◽

Genetic Groups ◽

Yellow Pigmentation ◽

Young Cattle ◽

Intensive System

Abstract This trial aimed to evaluate the fat color and myoglobin concentration of three cattle breeds, supplemented in two nutritional plans (NP) during the growing phase and finished in the intensive system on pasture or conventional feedlot. One hundred and nineteen bulls from three genetic groups: Nellore (N), ½ Angus x ½ Nellore (A) and ½ Senepol x ½ Nellore (S), were randomly assigned in two NP on growing phase: mineral (M) or concentrate (C, energy protein 0.3% BW). Following the growing phase, two replicates within each treatment were randomly assigned to one of two finishing systems: pasture (P, n = 59) and conventional feedlot (CF, n = 60). Bulls were supplemented daily with 2% BW of concentrate (16% CP and 78% TDN) and slaughtered at a commercial abattoir. Steaks from longissimus muscle (LM) between 12th and 13th ribs each animal were collected for analysis of concentration myoglobin (MYO) and subcutaneous fat were removed for color analysis (parameters: L*, a*, b*, C* and h*). The data were analyzed by ANOVA using PROC MIXED procedures in SAS 9.4, with a 3×2×2 factorial arrangement. The muscle of Nellore showed greater (P = 0.006) concentration of MYO compared to Angus, however, Senepol had values similar to Nellore and Angus (4.43, 4.03 and 4.25, Nellore, Angus, and Senepol, respectively), and the muscle of animal finished on CF had lower concentration of MYO compared to pasture (P < 0.0001; 4.55 and 3.93, P and CF). The subcutaneous fat of animals finished on pasture showed high (P < 0.05) of L*, a*, b* and C* compared to CF. Therefore, the meat quality parameters were more affected by finished systems, the meat of animals from pasture had the lighter fat and amount of yellow pigmentation, and also presented meat with greater level of myoglobin.

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