Effect of coconut oil supplementation on the carcass composition and muscle physicochemical characteristics in lambs

A study was carried out with 10 male lambs of Bulgarian dairy synthetic population. The animals were divided in two groups-control and experimental as the diet of the latter was supplemented with coconut oil in amount 20g/d per animal for a period of 90 days. After finishing the experiment, complete slaughter analysis was done on the half carcasses of the animals from both groups and pH 24h, colour, water holding capacity, content of myoglobin, fat, protein, moisture and ash in m. Longissimus dorsi and m. Semimembranosus were determined. The coconut oil supplementation led to significant increase of the contents of the subcutaneous (?<0.001) and intermuscular fat (?<0.05) in the half carcass and its individual parts as well, and influenced significantly the colour of the muscles which was darker in the lambs of the experimental group. Specific deposition of fats in dependence on the location in the carcass was observed. The content of subcutaneous fat was lowest in the neck and highest in the loin, whereas that of intermuscular fat was lowest in the leg and highest in the shoulder of the lambs. Significantly higher water holding capacity (?<0.05) in m. Longissimus dorsi and myoglobin content in m. Semimembranosus (P<0.01) were observed, due to the differences in the type of the muscles.

Download Full-text

Carcass characteristics of heavyweight crossbred lambs. II.* Carcass composition and partitioning of fat

Australian Journal of Agricultural Research ◽

10.1071/ar9791207 ◽

1979 ◽

Vol 30 (6) ◽

pp. 1207 ◽

Cited By ~ 16

Author(s):

JM Thompson ◽

KD Atkins ◽

AR Gilmour

Keyword(s):

Connective Tissue ◽

Subcutaneous Fat ◽

Carcass Characteristics ◽

Carcass Composition ◽

Carcass Weight ◽

Ewe Lambs ◽

Intermuscular Fat

Half-carcasses of 108 wether and ewe lambs from six genotypes, slaughtered at 34, 44 and 54 kg liveweight, were dissected into subcutaneous fat, intermuscular fat, muscle, bone and connective tissue. The six genotypes were the progeny of Dorset Horn and Border Leicester rams mated to Merino, Corriedale and Border Leicester x Merino first-cross ewes. As carcass weight increased, the proportion of subcutaneous and intermuscular fat increased (b > 1 ; P < 0.05) and the proportion of muscle and bone decreased (b < 1; P < 0.05). Lambs sired by Border Leicester rams had more subcutaneous fat (12.7%), more intermuscular fat (7.6%) and more bone (5.7%) than lambs sired by Dorset Horn rams at the same carcass weight (P< 0.05). Similarly, lambs sired by Dorset Horn rams had more muscle (7.2%) than lambs sired by Border Leicester rams at the same carcass weight (P < 0.05). Breed of dam had no effect on carcass composition. Wether lambs had a greater proportion of bone (5.7%) than ewe lambs at the same carcass weight (P < 0.05). The breed of sire effect and the lack of a breed of dam effect on carcass composition, in conjunction with estimated mature weights for the breeds, suggest possible differences between sire and dam breeds in the partitioning of fat between the carcass and non-carcass depots. ____________________ *Part I, Aust. J. Agric. Res., 30: 1197 (1979).

Download Full-text

Carcass composition in four sheep breeds: the importance of type of breed and stage of maturity

Animal Science ◽

10.1017/s0003356100023886 ◽

1980 ◽

Vol 30 (1) ◽

pp. 135-152 ◽

Cited By ~ 94

Author(s):

J. D. Wood ◽

H. J. H. MacFie ◽

R. W. Pomeroy ◽

D. J. Twinn

Keyword(s):

Subcutaneous Fat ◽

Carcass Composition ◽

Carcass Weight ◽

Relative Growth ◽

Fat Depots ◽

Intermuscular Fat ◽

The Mean ◽

Total Fat ◽

Omental Fat ◽

Mature Size

ABSTRACTIn order to investigate the effects of type of breed on carcass composition, an examination was made of 361 lambs from four breeds: Clun Forest and Colbred (termed ewe breeds); and Suffolk and Hampshire (termed ram breeds). The animals were in four carcass weight groups averaging 15, 17, 19 and 21 kg.Percentage subcutaneous fat was influenced more by carcass weight than by breed, whereas both carcass weight and breed had similar effects on percentage lean. At the mean carcass weight of 18 kg, Colbreds, the leanest breed, had a similar value for percentage lean (about 57 % of carcass tissue weight) to the carcasses over all breeds weighing 15 kg; and Cluns, the fattest breed, had a similar value (about 54%) to those weighing 21 kg. Since the ram breeds were intermediate in composition between the two ewe breeds there was no effect of type of breed on carcass composition. The breed differences were related to eventual mature size and to the stage of maturity at each carcass weight, as judged by body length and bone weight measurements. However, Colbreds were bigger and leaner than published estimates of their mature weight suggested. Humerus weight was a good predictor of lean or total fat weight, explaining 83 % ofvariation when used as a predictor along with carcass weight.Type of breed had a marked effect on internal fat deposition, the ewe breeds having heavier weights of both kidney knob and channel fat (KKCF) and caul fat (omental fat) than the ram breeds; and on the length oflimb bones, the ewe breeds having longer but thinner bones than the ram breeds. The order of the relative growth of the tissues and fat depots was: subcutaneous fat > caul fat > KKCF > intermuscular fat > lean > bone. Therefore, the internal fat depots were later maturing than intermuscular fat.The percentage of prime cuts in the carcass was not affected by carcass weight. Colbreds had significantly lower values than the other breeds. Suffolks had the lowest lean to bone ratio.

Download Full-text

Comparison of seven ultrasonic techniques for in vivo estimation of beef carcass composition with special reference to performance testing

Animal Science ◽

10.1017/s0003356100012526 ◽

1990 ◽

Vol 51 (3) ◽

pp. 489-495 ◽

Cited By ~ 15

Author(s):

S. J. Porter ◽

M. G. Owen ◽

S. J. Page ◽

A. V. Fisher

Keyword(s):

Subcutaneous Fat ◽

Performance Testing ◽

Live Weight ◽

Carcass Composition ◽

Time Interval ◽

Velocity Of Sound ◽

Subjective Assessments ◽

Intermuscular Fat ◽

Ultrasonic Techniques

ABSTRACTForty-nine bulls, 27 Limousin × Friesian and 22 Charolais × Friesian, were evaluated and slaughtered in four batches of about equal size over 4 weeks. Each batch was of one breed. Age, live weight at evaluation and subjective assessments of fatness and conformation were recorded together with fat and muscle measurements by the Delphi, Meritronics, Scanogram, Vetscan, Kaijo Denki, Warren and the Velocity of Sound ultrasonic machines. Experienced operators were used to assess the performance of machine/operator combinations likely to be achieved in bull performance testing in the field. Fat thicknesses and areas, and m. longissimus areas were taken at the 10th rib and 13th rib, and 3rd lumbar regions by most machines. For the Delphi and Meritronics machines, fat thicknesses only were taken; for the Velocity of Sound machine, time interval measurements and anatomical distances were taken at the shoulder, mid back, lumbar and hind limb regions. The left side of each carcass was fully separated into lean, subcutaneous fat, intermuscular fat, bone and waste. All measurements were examined as potential predictors of carcass composition in step-wise regression in a model which included week of evaluation, breed and live weight at evaluation as the first independent variable. On the whole, scanning machines had a higher precision than A-mode machines, with the Velocity of Sound machine achieving the highest precision for carcass lean (g/kg) (residual s.d. = 13·0) and fat (g/kg) (residual s.d. = 14·1). None of the linear and area measurements taken on the carcass achieved the degree of precision of the Velocity of Sound, Scanogram and Vetscan machines.

Download Full-text

Physicochemical Characteristics and Water-holding Capacity of Bamboo Shoot Peel Extracts

Journal of Chitin and Chitosan ◽

10.17642/jcc.24.3.2 ◽

2019 ◽

Vol 24 (3) ◽

pp. 153-164

Author(s):

Eui-seon Jeong ◽

Ki Hoon Lee ◽

Jin seok Kim ◽

Young Su Park ◽

Se Hwan Kwon ◽

...

Keyword(s):

Physicochemical Characteristics ◽

Water Holding Capacity ◽

Bamboo Shoot ◽

Water Holding

Download Full-text

Comparison of Friesian, Canadian Hereford × Friesian and Simmental × Friesian steers for growth and carcass composition

Animal Science ◽

10.1017/s0003356100021061 ◽

1992 ◽

Vol 55 (3) ◽

pp. 377-387 ◽

Cited By ~ 11

Author(s):

M. G. Keane ◽

G. J. More O'Ferrall

Keyword(s):

Subcutaneous Fat ◽

Carcass Composition ◽

Regression Coefficients ◽

Grass Silage ◽

Intermuscular Fat ◽

Ad Libitum ◽

Concentrate Level ◽

Total Muscle

AbstractOne hundred and twenty spring-born steers comprised of 40 Friesians (FR), 40 Canadian Hereford × Friesians (HF) and 40 Simmental × Friesians (SM) were reared together from shortly after birth to slaughter after a mean period of 740 days. During the finishing winter there was a 3 (breed types) × 2 (3 and 6 kg supplementary concentrates per head daily with grass silage ad libitum) × 2 (222- and 225-day finishing periods) factorial arrangement of treatments. One side from each of 96 carcasses (eight per treatment) was completely separated into bone, muscle, intermuscular fat and subcutaneous fat and a 10th rib sample of m. longissimus was chemically analysed.Carcass weights per day of age and carcass weights were 404, 433 and 449 (s.e. 4·6) g and 301, 320 and 330 (s.e. 3·4) kg for FR, HF and SM, respectively. Corresponding proportions of carcass muscle were 602, 577 and 628 (s.e. 4·8) g/kg. FR and HF had similar proportions of their total muscle in the hindquarter, whereas SM had more of their muscle in the hindquarter. M. longissimus lipid concentrations for FR, HF and SM were 36, 39 and 26 (s.e. 1·96) g/kg. Increasing supplementary concentrate level from 3 to 6 kg/day increased side weight by 7 kg, of which proportionately 0·48 was fat. Extending the finishing period from 121 to 225 days increased side weight by 22 kg of which proportionately 0·45 was fat. Both the higher concentrate level and the longer finishing period reduced carcass muscle and bone proportions, and increased carcass fat proportion. Allometric regression coefficients for side muscle, bone and fat weights on side weight were 0·75, 0·51 and 2·13, respectively. It was calculated that FR, HF and SM would have similar carcass fat proportions at approximate carcass weights of 320, 290 and 380 kg, respectively.

Download Full-text

Productivity and carcass composition of Friesian, Meuse-Rhine-Issel (MRI) × Friesian and Belgian Blue × Friesian steers

Animal Science ◽

10.1017/s0003356100007686 ◽

1994 ◽

Vol 59 (2) ◽

pp. 197-208 ◽

Cited By ~ 15

Author(s):

M. G. Keane

Keyword(s):

Subcutaneous Fat ◽

Lower Proportion ◽

Carcass Composition ◽

Regression Coefficients ◽

Grass Silage ◽

Intermuscular Fat ◽

Ad Libitum ◽

Carcass Conformation ◽

Fat Score ◽

Total Muscle

AbstractOne hundred and twenty spring-born steers, comprising 40 Friesians (FR), 40 Meuse-Rhine-lssel (MRI) × Friesians (MR), and 40 Belgian Blue × Friesians (BB) were reared together from 3 weeks of age to the start of their second winter. During the second winter there was a 3 (FR, MR and BB breed types) × 2 (3 kg and 6 kg supplementary concentrates per head daily with grass silage ad libitum) × 2 (96- and 220-day finishing periods) factorial arrangement of treatments (10 animals per subgroup). Carcass weights and grades were recorded after slaughter at the end of the second winter, and one side from each of 96 carcasses (eight per subgroup) was dissected into bone, muscle, intermuscular fat and subcutaneous fat. A sample of m. longissimus from the 10th rib was chemically analysed. Slaughter weights and carcass weights per day from arrival to slaughter were 796, 813 and 828 (s.e.d. 11·7) g and 419, 440 and 457 (s.e.d. 7·1) g for FR, MR and BB, respectively. Corresponding carcass weights were 314, 329 and 342 (s.e.d. 4·5) kg. BB had better conformation than both FR and MR. BB also had a lower carcass fat score, lower proportions of bone, intermuscular fat and subcutaneous fat, a higher proportion of muscle and muscle with higher proportion of moisture and a lower proportion of lipid than FR and MR. The higher level of concentrates increased side iveight by 8 kg, but the overall effects on carcass composition were small. The longer finishing period increased side weight by 25 kg and was associated with significantly reduced proportions of bone and muscle and an increased proportion of fat. Allometric regression coefficients for carcass weight on slaughter weight, and for bone, muscle and fat weights on side weight were 1·19, 0·39, 0·80 and 2·16, respectively. It is concluded that despite the better carcass conformation of MR, there was little difference in carcass and muscle composition between FR and MR. BB, in addition to having a higher growth rate and better carcass conformation than FR, also had more muscle in the carcass, more of the total muscle in the higher value joints and a lower proportion of lipid in the muscle. It was calculated that FR, MR and BB would have similar proportions of separable fat in the carcass at approximate carcass weights of 300, 320 and 400 kg, respectively.

Download Full-text

Sensory and Physicochemical Characteristics of Manyung (Arius thalassinus) Kekian High Fiber with the Addition of Eucheuma cottonii Seaweed

Caraka Tani Journal of Sustainable Agriculture ◽

10.20961/carakatani.v36i1.41553 ◽

2020 ◽

Vol 36 (1) ◽

pp. 1

Author(s):

Meisya Asri Widiyanti ◽

Lukita Purnamayati ◽

Romadhon Romadhon

Keyword(s):

Protein Content ◽

Water Content ◽

Dietary Fiber ◽

Quality Criteria ◽

Physicochemical Characteristics ◽

Gel Strength ◽

Water Holding Capacity ◽

High Fiber ◽

Water Holding ◽

Eucheuma Cottonii

Kekian is a processed product from fish meat added with seasoning, fillers and binders then formed and wrapped with tofu skin. Kekian has a low dietary fiber so that the addition of seaweed porridge can be used to increase the content of dietary fiber in kekian. The purpose of this study was to determine the effect of adding different seaweed porridge (Eucheuma cottonii) to characteristics of manyung (Arius thalassinus) kekian and determine the best seaweed porridge to the best kekian fish characteristics. The research method used was experimental laboratories using a completely randomized design of one factor is concentration of the addition of porridge (0%, 20%, 30% and 40%) with 3 replications. Sensory value data were analyzed by the Kruskal-Wallis test, while tests of dietary fiber, air content, protein content, water holding capacity and gel strength were analyzed using ANOVA. The results showed that the difference in the addition of seaweed porridge had a significant effect (P <0.05) on sensory values, dietary fiber, water content, protein content, water holding capacity and gel strength. Manyung kekian with the addition of E. cottonii porridge 20% is the best product with quality criteria: sensory of 7.61 <µ <7.86, dietary fiber of 6.03%, water content of 69.31%, protein content by 11.49%, Water Holding Capacity by 39.69% and gel strength by 773.82 kgf.

Download Full-text

Water-holding capacity, colour stability and sensory characteristics in meat (M. longissimus dorsi) from reindeer fed two different commercial feeds

Rangifer ◽

10.7557/2.31.1.2019 ◽

2011 ◽

Vol 31 (1) ◽

pp. 49-59 ◽

Cited By ~ 3

Author(s):

Eva Wiklund ◽

Lisbeth Johansson

Keyword(s):

Sensory Evaluation ◽

Water Holding Capacity ◽

Longissimus Dorsi ◽

Colour Stability ◽

Treatment Groups ◽

Meat Colour ◽

Meat Samples ◽

The Right ◽

Storage Times ◽

Water Holding

Twenty reindeer calves (age 10 months) were included in the study. They were all fed one of two different pelleted feed mixtures ad libitum for two months before slaughter. Ten calves were fed a control diet of conventional pellets (CPD) (Renfor Bas, Lantmännen, Holmsund, Sweden) and ten calves received pellets enriched with linseed cake (LPD). The reindeer were slaughtered according to standard procedure at Arvidsjaur Renslakt AB, a reindeer slaughter plant in Arvidsjaur, Sweden. At 1 day post mortem, both longissimus dorsi (LD) muscles from each carcass were excised. The left LD was used for sensory evaluation and the right LD for colour and water-holding capacity measurements. The right LD was cut in 4 pieces that were randomly allocated to storage times of 1 day, 1, 2, or 3 weeks at + 4 °C. Samples allocated for storage were vacuum packaged. Evaluation of meat colour was carried out after each of the four storage times while drip loss/purge was registered after 1, 2, and 3 weeks storage at + 4 °C. The left LD muscles were vacuum packaged, frozen at -20 °C and kept frozen until preparation for sensory evaluation. No significant differences were found in carcass quality (carcass weight, EUROP carcass conformation and fat scores), meat colour stability and water-holding capacity of LD samples when comparing the two treatment groups LPD and CPD. However, sensory panellists judged samples from LPD fed reindeer to have a tendency (not significant) to be more tender (P= 0.06) and juicy (P=0.07) than the meat samples from CPD fed reindeer. No flavour differences were found when comparing meat samples from the two treatment groups.

Download Full-text

Water holding capacity of Swamp Buffalo muscles raised with and without proper herd health

BIO Web of Conferences ◽

10.1051/bioconf/20213304004 ◽

2021 ◽

Vol 33 ◽

pp. 04004

Author(s):

M.A. Fhaisol ◽

S. Rosly ◽

E.M.H. Nasyatul ◽

I. Lokman ◽

A.H. Hasliza ◽

...

Keyword(s):

Water Holding Capacity ◽

Health Programs ◽

Longissimus Dorsi ◽

Farming Practices ◽

Herd Health ◽

Storage Quality ◽

Fresh Meat ◽

Swamp Buffalo ◽

Eating Experience ◽

Water Holding

Fresh meat is composed of 70-75% water. Meanwhile, water holding capacity (WHC) affects storage quality, appearance, eating experience, and also contributes to loss of profit for meat entrepreneurs. WHC is influenced by the species, sex, breed, farming practices, as well as post-slaughter storage and handling. Swamp buffalo meat is leaner compared to cattle, goats, and sheep. Therefore, this study aims to determine the WHC of swamp buffalo muscles raised with two herd health programs at different aging periods. A total of 24 months old male swamp buffalo (n=4) was raised with a proper herd health protocol (HHP) and another (n=6) without a proper herd health protocol (NHHP). The drip loss (DL), thawing loss (TL), and cooking loss (CL) for longissimus dorsi (LD), supraspinatus (SS), and semitendinosus (ST) muscles were evaluated on day 1, 7, and 14. Based on the results, only SS and ST from NHHP showed significant differences (P≤0.05), while DL, LD, SS, and ST of the HHP and NHHP also differed significantly (P≤0.05). Furthermore, the TL and CL for all the muscles showed significant differences (P≤0.05) at day 7 of aging in the NHHP group, while on day 14, both were significantly higher in LD and ST muscles of NHHP compared to the HHP group. Therefore, the results showed that the muscles of the HHP group had a better WHC compared to NHHP.

Download Full-text

The effect of raw pearl millet flour inclusion on the quality and formulation cost of beef sausages

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1658 ◽

2021 ◽

Vol 15 ◽

pp. 1039-1048

Author(s):

Frederick Adzitey ◽

Joseph Yaro ◽

Joseph Kudadam Korese ◽

Mohammad Halim Jeinie ◽

Nurul Huda

Keyword(s):

Mineral Composition ◽

Pearl Millet ◽

Peroxide Value ◽

Physicochemical Characteristics ◽

Sensory Properties ◽

Cooking Loss ◽

Water Holding Capacity ◽

Production Costs ◽

Calcium Magnesium ◽

Water Holding

This study investigated the sensory, nutritional, and physicochemical characteristics as well as formulation cost of beef sausages formulated with raw pearl millet flour (RaPMF) as an extender. Four treatments were formulated with 0%, 5%, 10% and 15% RaPMF. Ash, carbohydrate, fat, and protein contents of the beef sausages were not influenced (p <0.05) by the RaPMF. The calcium, magnesium, potassium, and pH contents were highest (p <0.05) in the 15% RaPMF beef sausages. Cooking loss was at least (p <0.05) for the 15% RaPMF beef sausages. Formulation of beef sausages with RaPMF did not affect (p >0.05) the sensory properties (week 1), water holding capacity, peroxide value, lightness (week 1), and yellowness (week 1). The formulation cost was least for 15% RaPMF beef sausages and highest for 0% RaPMF beef sausages. As a general conclusion, RaPMF improved the mineral composition of the beef sausages and reduced production costs without compromising its physicochemical and sensory properties.

Download Full-text