Meat Quality In Broiler Chickens Fed On Cowpea (Vigna Unguiculata [L.] Walp) Seeds

Abstract The study aimed to evaluate the effects of a diet containing untreated cowpea (CWP; Aura 26 variety) seeds as a protein source on quality parameters (physicochemical properties and fatty acid composition) of chickens’ breast and thigh muscles. A total of 240 Ross 308 broiler chickens were randomly allotted to two groups (1 fed with soybean meal (SBM) and 2 fed with CWP), 6 replicate pens per group (20 chicks/pen). At 6 weeks of age, twelve birds/group were slaughtered. Breast and thigh muscles of birds fed CWP diets had significantly higher (P < 0.05) levels of n-3 polyunsaturated fatty acids (PUFA; C:18:3n-3, C:20:5n-3) compared with birds fed SBM diet. The n-6/n-3 PUFA ratio of the muscles decreased significantly (P < 0.05) in the CWP group. The study revealed that the use of CWP as a substitute for SBM had significant effects on physicochemical components of breast and thigh muscles. The lightness (L*) and redness (a*) of breast and thigh muscles were higher in the CWP treatment. The collagen and protein contents were higher, while the fat content was decreased (P < 0.05) in the CWP group. The texture profile analysis in breast and thigh muscles were comparable (P > 0.05) in both groups. These results confirm that CWP can be considered a promising protein source for broiler chicken feed.

Download Full-text

Present Conservation Status and Carcass and Meat Characteristics of Lithuanian Vištinės Goose Breed

Animals ◽

10.3390/ani12020159 ◽

2022 ◽

Vol 12 (2) ◽

pp. 159

Author(s):

Violeta Razmaitė ◽

Artūras Šiukščius ◽

Rūta Šveistienė ◽

Virginija Jatkauskienė

Keyword(s):

Fatty Acids ◽

Meat Quality ◽

Profile Analysis ◽

Conservation Status ◽

Monounsaturated Fatty Acids ◽

Quality Parameters ◽

Anatomical Location ◽

Texture Profile ◽

Thigh Muscles ◽

The Status

The aim of the present study was to identify the conservation status of Lithuanian local Vištinės goose breed and evaluate the carcass and meat quality characteristics in the breast and thigh depending on the sex. The status of the Lithuanian Vištinės goose breed was evaluated by monitoring of the birds, which are included in the breeding system. Twenty geese from the nucleus flock at the age of 10 weeks and reared using a commercial concentrate diet ad libitum were used for the carcass and meat quality evaluation. Due to fluctuations in the numbers of geese and reproduction of purebred birds on a largest scale from the nucleus flock, the status of Vištinės goose population remains critical-maintained. The difference in the live body weight between males and females was insignificant, whereas males showed higher carcass weight (p < 0.05), including the weight of breast, wings, thighs and neck. The sex did not affect the meat quality parameters, but the anatomical location of muscles has appeared to show a high effect. Thigh muscles had lower (p < 0.01 and p < 0.001, respectively) protein and cholesterol, and higher (p < 0.001) intramuscular fat contents compared with the breast. Thigh muscles also showed higher (p < 0.001 and p < 0.01, respectively) pH and EZ drip loss, but lower (p < 0.001) cooking loss compared with the breast. The breast was characterized by a higher (p < 0.001) shear of force and toughness with Warner–Bratzler test and higher (p < 0.001) hardness detected by texture profile analysis (TPA) compared with the thigh. Breast lipids had higher (p < 0.001) proportion of total saturated and polyunsaturated fatty acids, whereas the thigh was characterized by a higher proportion of monounsaturated fatty acids. Atherogenic (AI) and thrombogenic (TI) indexes were higher (p < 0.001) and hypocholesterolemic/hypercholesterolemic (h/H) ratio was lower (p < 0.001) and less favourable in the breast compared with the thigh. Despite the muscle type differences, goose meat of the local conserved breed exhibited good quality and expected enhancing impact on consumer health.

Download Full-text

Quality and Safety of Marinating Breast Muscles of Hens from Organic Farming after the Laying Period with Buttermilk and Whey

Animals ◽

10.3390/ani10122393 ◽

2020 ◽

Vol 10 (12) ◽

pp. 2393

Author(s):

Anna Augustyńska-Prejsnar ◽

Zofia Sokołowicz ◽

Paweł Hanus ◽

Małgorzata Ormian ◽

Miroslava Kačániová

Keyword(s):

Shear Force ◽

Profile Analysis ◽

Quality Parameters ◽

Aerobic Bacteria ◽

Texture Profile ◽

Pseudomonas Spp ◽

Quality Product ◽

Microbiological Parameters ◽

Physical Traits ◽

Acid Whey

The material for the study was the breast muscles of hens after the laying period which were marinated with buttermilk and acid whey for 24 and 48 h. The quality parameters of non-marinated and marinated raw and roast products were evaluated in respect of physical traits (marinade absorption, pH, colour L*a*b*, shear force, TPA texture profile analysis test), microbiological parameters and sensory characteristics. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria of the Enterobacteriaceae family and Pseudomonas spp. Bacterial identification was performed by MALDI-TOF MS. The study showed that marinating the breast muscles of hens after the laying period with buttermilk and whey lightened the colour (p < 0.05), decreased the shear force value (p < 0.05), and reduced hardness and chewiness (p < 0.05) both after 24 and 48 h of marinating compared to the control product. The 24-h time of marinating with buttermilk and whey inhibited (p < 0.05) the growth of aerobic bacteria and Pseudomonas spp. and had a positive effect on the desirable odour, the intensity and desirability of flavour as well as the roast product tenderness. Longer marinating time reduced the product palatability and decreased its microbiological safety. The obtained results suggest that the 24-h time of marinating hen meat after the laying period with buttermilk and acid whey allows to obtainment of a high-quality product.

Download Full-text

Variation in fatty acids in chicken meat as a result of a lupin-containing diet

Czech Journal of Animal Science ◽

10.17221/105/2009-cjas ◽

2010 ◽

Vol 55 (No. 2) ◽

pp. 75-82 ◽

Cited By ~ 5

Author(s):

E. Straková ◽

P. Suchý ◽

I. Herzig ◽

P. Hudečková ◽

Š. Ivanko

Keyword(s):

Fatty Acids ◽

Linolenic Acid ◽

Broiler Chickens ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Chicken Meat ◽

Control Group ◽

Alpha Linolenic Acid ◽

Thigh Muscles ◽

Chicken Muscles

This study was designed to verify the effect of diets containing lupin meal on the composition of fat in meat from fattened broiler chickens. It follows from the results that an increasing level of lupin meal (E1 and E2) resulted in a gradual decrease in the average level of saturated fatty acids (SFAs) in fat in breast and thigh muscles from experimental chickens as compared to the control group. This decrease was characterized by a significant (P ≤ 0.05) to highly significant (P ≤ 0.01) reduction in the level of palmitic acid, which is the most common fatty acid. Diets containing lupin meal showed an increase in monounsaturated fatty acids (MUFAs). Particularly oleic acid contributed significantly to an overall increase in MUFAs (P ≤ 0.01). Polyunsaturated fatty acids (PUFAs) from the n-6 group showed only a slight decrease in fat in meat from chickens in the experimental group. Linoleic acid as the most common PUFA found in the fat from chicken muscles showed a significantly lower level in breast muscles in the E2 group (P ≤ 0.05) as compared to the control and the E1 group. A similar trend was also observed for γ-linolenic acid in fat from breast muscles. The level of arachidonic acid in fat from muscles in experimental groups also decreased. The levels of PUFAs n-3 in fat from chicken muscles were found to increase in experimental groups. Of all PUFAs n-3 examined in fat from breast and thigh muscles, α-linolenic acid was found at the highest levels. Its levels in fat from muscles varied with an increasing amount of lupin meal in a diet. However, a highly significant increase (P ≤ 0.01) was confirmed only in thigh muscles. A rise in PUFAs n-3 which is associated with the dietary supplementation of lupin meal is particularly beneficial as it affected the Σ PUFAs n-3:Σ PUFAs n-6 ratio, thereby enhancing the nutritional value of chicken meat with regard to human nutrition.

Download Full-text

BIOLOGICAL VALUE AND CONSUMER PROPERTIES OF FISH PASTES

Food Science and Technology ◽

10.15673/fst.v15i3.2121 ◽

2021 ◽

Vol 15 (3) ◽

Author(s):

A. Menchynska ◽

T. Manoli ◽

L. Tyshchenko ◽

O. Pylypchuk ◽

A. Ivanyuta ◽

...

Keyword(s):

Fatty Acids ◽

Acid Composition ◽

Profile Analysis ◽

Control Sample ◽

Essential Amino Acids ◽

Quality Parameters ◽

Biological Value ◽

Biological Effectiveness ◽

Method Show ◽

The Ideal

The paper presents a study of the quality parameters of fish pastes and confirms their value as food products with optimised nutritional and biological characteristics. Sensory evaluation of fish pastes has shown that the samples developed have higher consumer properties compared with the control sample. The results of the profile analysis by the flavour method show that the paste Ikrynka is the closest to the ideal taste profile. The findings on the chemical composition characterise fish pastes as products with high nutritional value due to the significant content of proteins and lipids. The paste Ikrynka contains 12.68% of proteins, and the paste Zakusochna 13.43%, which is at the level of the control sample (13.05%). The mass fraction of lipids in the experimental samples exceeds the control: in the paste Ikrynka, the lipid content is 40.06%, in Zakusochna, it is 36.64%, and in the control sample, the proportion of lipids is 11.41%. The results of studying the amino acid composition of proteins show that in the test samples, all essential amino acids are present. They are well-balanced, which indicates their high biological value and makes the pastes easily assimilated by the human body. The study of the fatty acid composition of lipids present in the fish pastes shows that in the samples developed, polyunsaturated fatty acids predominate: their share in the paste Zakusochna is 44.23%, and in Ikrynka, 48.42%. By the ratios of the fatty acids С18:2:С18:1, С18:2:С18:3, and ω6:ω3, both samples of pastes are equivalent to ideal fat, which indicates high biological effectiveness of lipids in fish pastes. It has been found that the pastes Ikrynka and Zakusochna are high in vitamin E (1.83 mg/100 g and 1.64 mg/100 g respectively) due to a significant amount of vegetable oil in their composition. Ikrynka contains quite a lot of carotenoids (3.47 mg/100 g) due to the presence of carrots in its composition. The results of studying the mineral composition show that the samples of pastes developed are a source of zinc

Download Full-text

The Fatty Acid Composition of Excreta of Broiler Chickens Fed Different Dietary Fatty Acids

International Journal of Poultry Science ◽

10.3923/ijps.2017.424.433 ◽

2017 ◽

Vol 16 (11) ◽

pp. 424-433 ◽

Cited By ~ 1

Author(s):

Khaled Kanakri ◽

John Carragher ◽

Robert Hughes ◽

Beverly Muhlhausle ◽

Carolyn de Koning ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Broiler Chickens ◽

Dietary Fatty Acids

Download Full-text

Fatty acid composition of broiler chicken meat after the combined use of antibiotic and oak bark extract

Biointerface Research in Applied Chemistry ◽

10.33263/briac94.183186 ◽

2019 ◽

Vol 9 (4) ◽

pp. 4183-4186

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Broiler Chickens ◽

Saturated Fatty Acids ◽

Poultry Meat ◽

Bark Extract ◽

Poultry Products ◽

Combined Use

With the increase in consumption of poultry products, the requirements for their quality, especially for nutritional and biological value, also increased. As the experience and scientific achievements of recent years shows, these indicators are quite manageable, that is, you can create products with predetermined properties. The aim was to study the combined use of chlortetracycline and Quercus cortex extract. The quantitative ratios of lipids and fatty acids in poultry meat are the main criteria of its quality, and fatty acids are of great importance. Together with essential polyunsaturated fatty acids, the composition and quantitative content of saturated fatty acids are of great importance in the muscle tissue, it plays an important role in providing the necessary ratio of unsaturated and saturated compounds. Under the influence of chlortetracycline and Quercus cortex extract, ambiguous changes in fatty acid composition are observed; primarily, it is due to changes in enzymatic complex of poultry digestive tract and changes in the intestinal microflora. Based on the conducted research, it can be concluded that fatty acid composition of broiler chickens can be corrected adding antibiotic in different ratios and concentrations together with Quercus cortex extract.

Download Full-text

Innovative Development of Pasta with the Addition of Fish By-Products from Two Species

Foods ◽

10.3390/foods10081889 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1889

Author(s):

Andrea Ainsa ◽

Adrián Honrado ◽

Pedro L. Marquina ◽

Pedro Roncalés ◽

José Antonio Beltrán ◽

...

Keyword(s):

Fatty Acids ◽

Weight Gain ◽

Sensory Analysis ◽

Profile Analysis ◽

Sea Bass ◽

Nutritional Composition ◽

Texture Profile Analysis ◽

Sensory Profile ◽

Texture Profile ◽

By Products

The fish industry generates by-products that are still nutrient-rich. Its incorporation in pasta production could be an interesting option to get functional food. Therefore, the aim of this study was to compare the nutritional composition, technological properties and sensory quality of two pastas containing tuna and sea bass by-products, separately. Durum wheat semolina and fish by-product concentrates were used in pasta manufacturing. Fatty acids profile, optimal cooking time, texture profile analysis, color, weight gain, swelling index, cooking losses and moisture were determined and compared with a non-containing fish reference. A sensory analysis was also carried out. In general, results showed a higher content of fatty acids in tuna pasta than in sea bass pasta. The texture profile analysis (TPA) showed lower hardness and fracturability in the fish pasta. Cohesiveness was higher in the tuna pasta while sea bass pasta was brighter. Fish incorporation caused a decrease in weight gain and swelling index and an increase in cooking losses. Sensory analysis established differences in homogeneity, typical aroma, fish flavor, fish odor and elasticity. It was concluded that the use of these by-products results in a more nutritious pasta although tuna content should be reduced (<3%) to improve its sensory profile.

Download Full-text

Some parameters of nutritional quality of meat obtained from Mangalitsa and Landrace pig breeds

Hemijska industrija ◽

10.2298/hemind140604071s ◽

2017 ◽

Vol 71 (2) ◽

pp. 111-118

Author(s):

Radoslav Sevic ◽

Dragomir Lukac ◽

Vitomir Vidivic ◽

Nikola Puvaca ◽

Bozidar Savic ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Connective Tissue ◽

Protein Content ◽

Acid Composition ◽

Pufa Ratio ◽

Tissue Protein ◽

Pig Breeds ◽

Landrace Pig

The aim of this study was to provide a comparative analysis of chemical and fatty acid composition, as well as of the connective tissue proteins in pigs of different genotypes, Mangalitsa and Landrace. Both pig genotypes were fed with the same feed of standard composition and quality. At the end of the fattening period, in total 24 pigs of both genotypes were slaughtered. Based on the analysis of the chemical composition we came to the conclusion that the protein content in both genotypes was similar. Moisture and ash content in the Landrace pig genotype differed significantly (P < 0.01) compared with genotype of Mangalitsa breed. Statistically significant differences (P < 0.01) were established in the fat content, which was 7.95 g/100 g, in pigs of Mangalitsa breed and 1.59 g/100 g in the Landrace pigs breed. Content of hydroxyproline, non-proteinogenic amino acids, in meat of Landrace was significantly higher (P < 0.01) compared to the content in the Mangalitsa breed. The same tendency was observed with regard to the connective tissue protein content, as well as with the relative connective tissue protein content. The fatty acid composition of the meat indicated that the most common saturated fatty acid (SFA) in both tested breeds was palmitic fatty acid (C16), whose content was significantly higher in Landrace (P < 0.01) compared with its content in Mangalitsa breed. In addition, the share of stearic acid (C18) was significantly higher (P < 0.01) in Landrace compared to Mangalitsa pig breed, what significantly contributed to the increase of the SFA share in Landrace compared to Mangalitsa breed. The most common monounsaturated fatty acid in both pig breeds was the oleic fatty acid (C18:1), whose share was significantly higher in Mangalitsa compared to the Landrace breed (P < 0.01). Out of the polyunsaturated fatty acids (PUFA), linoleic fatty acid (C18:2) was the most predominant in both pig breeds, with no statistically significant differences (P > 0.05). The content of PUFA was not statistically significantly different between the tested breeds, as well as the content of n-3 and n-6 fatty acids, which caused no statistically significant differences in the n-6/n-3 PUFA ratio. Ratio of the unsaturated fatty acids, i.e., of the sum of MUFA and PUFA, and of the saturated fatty acids was significantly higher in Mangalitsa compared to Landrace breed (1.86 vs. 1.4), and the same was observed when it comes to the relationship MUFA/SFA (1.51 in Mangalitsa vs. 1.08 in Landrace breed) and MUFA/PUFA (4.35 vs. 3.38).

Download Full-text

Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety

Journal of Food Quality ◽

10.1155/2019/5313496 ◽

2019 ◽

Vol 2019 ◽

pp. 1-8 ◽

Cited By ~ 3

Author(s):

Anna Augustyńska-Prejsnar ◽

Małgorzata Ormian ◽

Paweł Hanus ◽

Maciej Kluz ◽

Zofia Sokołowicz ◽

...

Keyword(s):

Shear Force ◽

Profile Analysis ◽

Quality Parameters ◽

Lemon Juice ◽

Raw Material ◽

Physical Parameters ◽

Meat Processing ◽

Texture Profile ◽

Microbiological Parameters ◽

Acid Whey

Along with the growth of the group of consumers paying attention to the relationship between diet and health, there is a trend of interest in natural products and the possibility of their use in meat processing. Raw material used for the study was the breast muscles of pheasants (Phasianus colchicus), which were marinated for 24 hours with acid whey, buttermilk, and lemon juice. Physical parameters (marinade absorption, pH, WHC, colour, shear force, texture profile analysis (TPA), and thermal losses) and microbiological parameters (the number of mesophilic aerobic bacteria, Enterobacteriaceae, Pseudomonas spp., and lactic acid bacteria) of the nonmarinated and marinated muscles (raw and roasted) were evaluated, and sensory analysis was made. The studies have shown that whey and buttermilk can be used as a natural marinade for marinating pheasant meat, as it ensures microbiological safety of the product and has a positive effect on tenderness (measured by shear force) and chewiness. In the sensory evaluation, it improves the juiciness and tenderness of the roast product and has obtained general acceptability.

Download Full-text

Effect of dietary polyunsaturated fatty acids on ex-vivo lymphocyte stimulation response to Cooperia onchophara L3 antigen in calves

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200012473 ◽

2003 ◽

Vol 2003 ◽

pp. 88-88

Author(s):

K.N. Muturi ◽

M. Birnie ◽

M. Wallace ◽

J. Struthers ◽

J. R. Scaife ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Polyunsaturated Fatty Acids ◽

Acid Composition ◽

Cell Membranes ◽

Immune Cell ◽

Ex Vivo ◽

Pufa Ratio ◽

Dietary Polyunsaturated Fatty Acids

Dietary polyunsaturated fatty acids (PUFA) are known to influence the fatty acid composition of immune and inflammatory cell membranes (Yaqoob et al, 1995). Changing the fatty acid composition and the n-6/n-3 PUFA ratio of cell membranes has been reported to have profound effects on immune cell functionality (Blok et al, 1996). Immune responses to Cooperia onchophara, a nematode parasite that infects calves, are usually slow to develop and inappropriate. The aim of this experiment was to establish the extent to which supplementation of pre-ruminant calves with an n-6 or n-3 PUFA source may influence ex-vivo lymphocyte response to an L3 C onchophara antigen.

Download Full-text