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

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.

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

Canadian Journal of Animal Science ◽

10.1139/cjas-2020-0198 ◽

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.

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

Animals ◽

10.3390/ani11030607 ◽

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.

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

Pesquisa Agropecuária Brasileira ◽

10.1590/s1678-3921.pab2020.v55.01795 ◽

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.

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

Animals ◽

10.3390/ani9040140 ◽

2019 ◽

Vol 9 (4) ◽

pp. 140 ◽

Cited By ~ 13

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.

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

Nutrients ◽

10.3390/nu11061418 ◽

2019 ◽

Vol 11 (6) ◽

pp. 1418 ◽

Cited By ~ 4

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.

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Meat quality of poulards obtained from three conserved breeds of hens

Annals of Animal Science ◽

10.1515/aoas-2017-0034 ◽

2018 ◽

Vol 18 (1) ◽

pp. 261-280 ◽

Cited By ~ 1

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 ).

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

Pesquisa Agropecuária Brasileira ◽

10.1590/s1678-3921.pab2019.v54.00051 ◽

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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The Relation Between Intramuscular Fat Level in the Longissimus Muscle and the Quality of Pig Carcasses and Meat

Annals of Animal Science ◽

10.1515/aoas-2015-0046 ◽

2015 ◽

Vol 15 (4) ◽

pp. 1031-1041 ◽

Cited By ~ 5

Author(s):

Arkadiusz Pietruszka ◽

Eugenia Jacyno ◽

Maria Kawęcka ◽

Wioletta Biel

Keyword(s):

Fatty Acids ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Intramuscular Fat ◽

Longissimus Muscle ◽

Large White ◽

Muscle Area ◽

Pig Carcasses ◽

Imf Content

Abstract This study evaluated the effect of intramuscular fat (IMF) content on the quality of pig carcass and meat. One hundred and twenty right half-carcasses of crossbred pigs (Pietrain × Duroc boars and Polish Large White × Polish Landrace sows) from a commercial farm were divided into two groups depending on the content of IMF in the longissimus muscle (LM): LIMF - lower content (mean 2.05% IMF; 28 gilts and 30 barrows) and HIMF - higher content (mean 3.08% IMF; 32 gilts and 30 barrows) were used. Pigs with a higher IMF content in LM (HIMF group) had a significantly lower (P≤0.01) percentage of lean meat in carcass, loin muscle area, level of polyunsaturated fatty acids (PUFAs) and PUFAs/SFAs ratio, whereas backfat thickness, content of cholesterol in LM, levels of saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs) were significantly greater (P≤0.01) than those in pigs with lower IMF content (LIMF group).

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Fatty acids composition, cholesterol and vitamin E contents of Longissimus dorsi and Semitendinosus muscles of Suino Nero Lucano pigs slaughtered at two different weights

Animal Production Science ◽

10.1071/an14036 ◽

2015 ◽

Vol 55 (8) ◽

pp. 1037 ◽

Cited By ~ 7

Author(s):

Annamaria Perna ◽

Amalia Simonetti ◽

Immacolata Intaglietta ◽

Emilio Gambacorta

Keyword(s):

Fatty Acids ◽

Vitamin E ◽

Nutritional Quality ◽

Saturated Fatty Acids ◽

Lipid Fraction ◽

Monounsaturated Fatty Acids ◽

Cholesterol Content ◽

Longissimus Dorsi ◽

Slaughter Weight

The nutritional quality of the lipid fraction of two muscles (Longissimus dorsi and Semitendinous) from Italian autochthonous genotype Suino Nero Lucano pigs slaughtered at two different weights was evaluated. Meat of Suino Nero Lucano pig showed a relatively low content of cholesterol and a higher proportion of unsaturated (UFA) than saturated fatty acids (SFA). Total cholesterol content was influenced by muscle, being higher in Longissimus dorsi (LD) than in Semitendinous (ST) muscle. No significant effects related to slaughter weight or muscle were found regarding vitamin E content. Slaughter weight strongly influenced n-3 and n-6 polyunsaturated fatty acids (PUFA) contents that decreased with increasing weight, and consequently, PUFA/SFA ratio. Muscle markedly influenced the contents of SFA, monounsaturated fatty acids (MUFA), and PUFA, and the dietetic properties of the meat. ST muscle, compared with the LD muscle, showed higher PUFA/SFA and PUFA n-6/PUFA n-3 ratios, and lower atherogenic and thrombogenic indices.

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Saturated fatty acid-induced cardiomyopathy with diastolic dysfunction can be ameliorated by changing the quality of fatty acids to monounsaturated fatty acid

Archives of Medical Science ◽

10.5114/aoms/142428 ◽

2021 ◽

Author(s):

Tsunehisa Yamamoto ◽

Jin Endo ◽

Masaharu Kataoka ◽

Yoshinori Katsumata ◽

Kohsuke Shirakawa ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Er Stress ◽

Diastolic Dysfunction ◽

Knockout Mice ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Control Group ◽

Wild Type

IntroductionLipotoxicity due to obesity is known to lead to cardiac dysfunction. In an earlier study, we found that an increase in the ratio of saturated fatty acids (SFA) to monounsaturated fatty acids (MUFA) in the membrane of cardiomyocytes causes endoplasmic reticulum (ER) stress. Such stress is hypothesized to be involved in development of SFA-related cardiomyopathy. Another factor affecting the membrane SFA/MUFA ratio is suppression by SFA of SIRT1-mediated stearoyl-CoA desaturase-1 (SCD1), which is involved in converting SFA to MUFA. Therefore, we evaluated whether increasing dietary intake of MUFA can improve the membrane SFA/MUFA ratio.Material and methodsWild-type mice (n = 30) and cardiomyocyte-specific SIRT1 knockout mice (n = 30) were randomly divided into 3 groups and assigned to 16 weeks of a standard mouse diet, 16 weeks of an SFA-rich high-lard diet (HLD), or 8 weeks of a HLD followed by 8 weeks of a MUFA-rich high olive oil diet (HOD switch).ResultsCompared with the control group, the wild-type mice on the HOD diet showed normalized SIRT1-mediated SCD1 signaling, increased membrane SFA/MUFA ratio, decreased ER stress, and improved cardiomyopathy variables. The HLD-fed SIRT1 knockout mice showed greater changes in the SFA/MUFA ratio, ER stress, and cardiomyopathy variables than the wild-type mice. Switching from HLD to HOD ameliorated these phenotypes, although it did not restore the reduced expression of SCD1.ConclusionsThe MUFA-rich diet was found to have a therapeutic effect on SFA-induced cardiomyopathy with diastolic dysfunction by directly rebalancing membrane fatty acid oversaturation and indirectly through the de-inhibition of SIRT1/SCD1 signaling.

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