scholarly journals Meat Quality of Land Crab, Cardiosoma armatum (Herklots, 1851) Fattened with Trash Fish and Formulated Diet

2020 ◽  
Vol 12 (3) ◽  
pp. 371-377
Author(s):  
G. OLuwole ◽  
R. O. Moruf ◽  
A. O. Lawal-Are
Keyword(s):  
Meat Quality ◽  
Calcium Content ◽  
Negative Effects ◽  
Mineral Contents ◽  
Land Crab ◽  
Formulated Diet ◽  
Trash Fish ◽  
Land Crabs ◽  
Significant Difference

Meat quality in terms of its nutritional value, is a major factor when considering dietary items. This study highlighted the proximate and mineral compositions in the meat of Land Crab, Cardiosoma armatum (Herklots, 1851) fed with Trash Fish (Natural feed) and formulated diet for three (3) months. The meat proximate composition of both crabs fed the two different diets was similar, and there was no significant difference in the crude protein, fat and fiber contents of the meat (p > 0.05). The diets had no significant effects on magnesium, sodium, potassium and phosphorus contents of the meat. Crabs fed formulated diet had significantly higher calcium content of 20428.52±0.10 mg/100 g, compared with the crabs fed with Trash Fish of 18541.83±0.10 mg/100 g (p < 0.05). The pattern of mineral contents in both crabs was calcium > phosphorus > magnesium > sodium > potassium. This study suggested no negative effects of formulated diet on the meat quality. Therefore, formulated diet could be used for fattening of Land Crabs.

scholarly journals Effect of tomato (Solanum lycopersicum L.) protein on carcass and meat quality of kampong chicken

2018 ◽  
Vol 43 (1) ◽  
pp. 35
Author(s):  
J. R. Leke ◽  
J. S. Mandey ◽  
F. Ratulangi ◽  
M. Najoan
Keyword(s):  
Meat Quality ◽  
Crude Protein ◽  
Blood Cholesterol ◽  
Carcass Quality ◽  
Breast Meat ◽  
Negative Effects ◽  
Solanum Lycopersicum L ◽  
Significant Difference ◽  
Gross Energy

The purpose of this research was to examine the carcass quality and meat quality of native chicken fed dried tomato meal in diet. The study was conducted by using 200 heads of native chickens 10 days. The birds were divided into five experimental diets and each was divided into four replicate groups of ten birds per replicate. The based diet was formulated to contain 42% corn, rice bran 9%, fish meal 10%, fish oil 5%, soybean meal 9% and commercial diets 25%. Tomato meal was included in five experimental diets at levels of 0, 3, 6, 9, 12% to substitute based diets. The treatments were PO = 100% based diet (BD) + 0% tomato meal (TM); P1 = 97% BD+ 3% TM; P2 = 94% BD + 6% TM;P3 = 91% BD + 9% TM; P4 = 88% BD + 12% TM. Chemical composition of tomato meal was: 20.73% crude protein, 1.53% fat, 30.94%crude fiber, 0.98% Ca, 1.20% P and 2,416 kcal/kg of Gross Energy (GE). Results showedthat feeding tomato meal at an inclusion rate of 12% increased slaughter weight, carcass, breast meat, wings, drumstick and thigh, and decreased abdominal fat and blood cholesterol. Moreover, there were no significant difference in giblet (liver, heart and gizzard) between treatments. Meat water and meat crude protein were significantly increased. Meat crude fat and meat cholesterol were significantly decreased. In conclusion, tomato meal can be used as an alternative feedstuff in kampong chicken diets at inclusion levels up to 12% without negative effects on carcass quality and meat quality.

scholarly journals Effect of heat stress on carcass and meat quality of indigenous sheep of Bangladesh

2014 ◽  
Vol 43 (2) ◽  
pp. 147-153 ◽  
Author(s):  
MS Rana ◽  
MA Hashem ◽  
S Akhter ◽  
M Habibullah ◽  
MH Islam ◽  
...  
Keyword(s):  
Heat Stress ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Muscle Area ◽  
Eye Muscle ◽  
Treatment Groups ◽  
Indigenous Sheep ◽  
Heat Treated ◽  
Significant Difference

The research was conducted to study the effect of heat stress on carcass characteristics and meat quality in indigenous sheep. Nine sheep were divided into three groups which were almost similar in age, sex and weight. Three groups were divided as zero hour (T0), four hours (T4) and eight hours (T8) heat exposure to direct sunlight. During experimental period temperature–humidity index (THI) value was calculated as 27.09 which indicated T4 and T8 groups were subjected to heat stress condition for at least four hours and eight hours respectively every day. Slaughter weight, body length and heart girth had no significant difference among the treatment groups. Dry matter, ash and ether extract had no significant difference (p>0.05) among the treatment groups but crude protein were increased with the increase of heat stress from T0 to T8 group (p<0.05). Drip loss was increased (p<0.05) in non-exposure group than treated groups but there is no significant result (p>0.05) found in pH and cooking loss. Carcass weight and eye muscle area had no significant difference (p>0.05) among the treatment groups but dressing percentage was decreased with the increase of time in heat treated groups (p<0.01). Significant difference (p<0.05) were found in weight of heart, kidney, lung + trachea and pluck between control and heat treated groups. The significant difference (p>0.05) in empty gut was found in gut with content and gut fill in heat treated groups. It can be concluded that heat stress had significant changes on carcass characteristics and meat quality of indigenous sheep.DOI: http://dx.doi.org/10.3329/bjas.v43i2.20717 Bang. J. Anim. Sci. 2014. 43 (2): 147-153

scholarly journals Effects of Long-Term Gentle Handling on Behavioral Responses, Production Performance, and Meat Quality of Pigs

Animals ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 330 ◽  
Author(s):  
Chao Wang ◽  
Yongjie Chen ◽  
Yanju Bi ◽  
Peng Zhao ◽  
Hanqing Sun ◽  
...  
Keyword(s):  
Heart Rate ◽  
Meat Quality ◽  
Average Daily Gain ◽  
Production Performance ◽  
Control Group ◽  
Carcass Quality ◽  
Feed Conversion ◽  
Significant Difference

In order to investigate the effect of gentle handling on the behavior, performance, and meat quality of pigs from weaning to slaughter, 144 6-week-old weaned hybrid Min piglets (a native breed) were selected and divided into a handling group (HG: 9 pens × 8 pigs) and a control group (CG: 9 pens × 8 pigs). After 6 weeks of handling, we observed and then evaluated the pigs’ responses to a handler with behavioral scores. Moreover, we measured heart rate and production performance. Three pigs were randomly selected from each of the 18 pens and divided into a handling group (HG: n = 27) and a control group (CG: n = 27), and the HG pigs were given gentle handling until slaughter. Subsequently, we evaluated meat quality and the production performance of six pigs from each group. The results show that AA test (approaching–avoidance test) scores in HG pigs, the number of contacts with the handler and absence of contact with the handler, were significantly higher than in the CG pigs (p < 0.01). The occurrences of avoidance and looking at the handler were lower in the HG than in the CG group (p < 0.01); however, heart rate was not found to be significantly different between the two groups (p = 0.63). No significant difference was found in the average daily gain, average daily feed intake, and feed conversion ratio between the two groups during the two periods (p > 0.05). The b* value was determined 45 min after slaughter, and it was significantly lower in the HG than that in the CG group (p = 0.002). Furthermore, 2 h after slaughter, the L value of the HG group was significantly higher than that of the CG group (p = 0.047), but no difference was observed in carcass quality or other meat quality indicators between the two groups (p > 0.05). The results indicate that gentle handling could reduce pigs’ anxiety and increase their willingness to approach the handler, increasing the intimacy of the pigs and handlers. However, long-term gentle handling had little effect on pig performance, carcass quality, and meat quality.

scholarly journals Growth of tomato plantlets in soilless culture, enriched with egg shell waste and algae

2021 ◽  
Vol 3 (2) ◽  
pp. 161-167
Author(s):  
Handan Ertürk
Keyword(s):  
Calcium Content ◽  
Plant Production ◽  
Soilless Culture ◽  
Mineral Contents ◽  
Soil Nutrition ◽  
High Calcium ◽  
Significant Difference ◽  
Shell Waste ◽  
Egg Shell ◽  
Eggshell Waste

In this research, it was aimed to use the Chlorella Vulgaris algae, and eggshell waste (ESW) as different mineral sources for tomato plant nutrition in soilless culture. Algae is seen as safe, sustainable energy source. Egg shell waste is known to be valuable for high calcium content and minerals therefore, has been considered as mineral enrichment source. Although there are several papers on the soil nutrition, there is not as much information on eggshell waste and algae use for plant production in soilless culture. In the controlled atmosphere of the laboratory, a set-up was constructed for pumping the liquid medium (hydroponics) circulating in the tubes holding the tomato plantlets. The liquid nutrient solutions used for soilless culture treatments were media enriched with algae, enriched with ESW and blank (hydroponic only). Research was conducted for 3 months, the final weight of harvested tomatoes and mineral uptake of the plant (stalk and tomato) for different treatments were measured. Algae added medium gave higher results in tomato weight, than ESW added and blank treatments. Results showed that algae and ESW addition led to increased Ca content in harvested tomato, as well as minerals such as B, K, Mg, and Zn. The results were as expected in terms of increase in mineral contents, but the statistics showed no significant difference between treatments.

scholarly journals Social participation of oncology patients over 60 years of age

2020 ◽  
Vol 73 (5-6) ◽  
pp. 145-151
Author(s):  
Biljana Kukic ◽  
Nina Brkic-Jovanovic ◽  
Dragana Milutinovic ◽  
Tatjana Krstic ◽  
Natasa Egeljic ◽  
...  
Keyword(s):  
Social Participation ◽  
Linear Regression Analysis ◽  
The Elderly ◽  
Demographic Characteristics ◽  
Negative Effects ◽  
Oncology Patients ◽  
Demographic Questionnaire ◽  
Significant Difference ◽  
Gender Education

Introduction. Social participation is a critically important aspect of life in older adults. Also, it is one of the major subjects of research in the field of aging. Old age and its implications can have both positive and negative effects on social participation in the elderly population. Older oncology patients also face additional challenges in achieving active aging and full social participation. The goal of this study was to establish the prevalence and variety of social participation of oncology patients over the age of 60, as well as to determine any possible correlation between specific demographic characteristics and social participation. Material and Methods. The study included 100 persons aged 60 to 92 treated for malignant diseases. The Maastricht social participation profile and a demographic questionnaire designed for the purpose of this study were used as research instruments. Data analysis included the t-test for independent samples, correlation analysis, linear regression analysis, and one way analysis of variance. Results. Persons over the age of sixty have a low level of social participation, particularly in the domains of contacts with friends and family. A statistically significant difference was found in social participation in regard to different demographic characteristics: type of residence (t = 6.765, p < .01) and disability (t = 5.663, p < .01), and age (R = 0.478, p < .01). There were no statistically significant differences in regard to gender, education and presence/ absence of chronic disease. Conclusion. Oncology patients over the age of 60 have a very low social participation. Considering its importance for health and quality of life in the elderly, it is crucial to develop a support system for these persons and to recognize the significance of including social support in the care of this population.

scholarly journals Evaluation of mulberry (Morusalba) leaves as a concentrate substitute in rabbit diet: effect on growth performance and meat quality

2020 ◽  
Vol 44 (5) ◽  
pp. 1136-1141
Author(s):  
Kamran KHAN ◽  
Inam ULLAH ◽  
Nazir Ahmad KHAN ◽  
Sarzamin KHAN
Keyword(s):  
Body Weight ◽  
Growth Performance ◽  
Meat Quality ◽  
Low Cost ◽  
Negative Effects ◽  
Feed Ingredient ◽  
Water Release ◽  
Final Body Weight ◽  
Diet Control

Mulberry (Morus alba) leaves contain a high amount of digestible carbohydrates, protein and minerals, making it an attractive, natural, low-cost feed ingredient in rabbit rations. The present study evaluated the effect of stepwise replacement of a concentrate diet with wilted M. alba leaves on growth performance and meat quality of rabbits. Sixty indigenous rabbits (age, 36 ± 2 days) were assigned to 5 diets (12 rabbits per diet). The 5 diets consisted of a commercial concentrate diet (control; WML0), and stepwise replacement of the concentrate with 25% (WML25), 50% (WML50), 75% (WML75), and 100% (WML100) wilted M. alba leaves. Final body weight (1238 g/rabbit), and total (904.1 g/rabbit) and daily (18.8 g/day/rabbit) weight gains were higher (P < 0.05) in rabbits fed with WML50. The WML50 also supported the best (P < 0.05) feed to gain ratio (4.50). Moreover, higher (P < 0.05) reference carcass weight (571.7 g) and a higher dressing percentage (55.8%) were recorded for WML50. Composition of the diets did not alter (P > 0.05) meat pH, water release and cooking loss. In conclusion, M. alba successfully replaced 50% of concentrate in rabbit diet and supported a higher growth performance and carcass yield without negative effects on meat quality

scholarly journals Effect of Silage Diet (Sweet Sorghum vs. Whole-Crop Corn) and Breed on Growth Performance, Carcass Traits, and Meat Quality of Lambs

Animals ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 3120
Author(s):  
Pu Wu ◽  
Xiaoyue Fu ◽  
Hucheng Wang ◽  
Mingjie Hou ◽  
Zhanhuan Shang
Keyword(s):  
Fatty Acid ◽  
Growth Performance ◽  
Meat Quality ◽  
Sweet Sorghum ◽  
Carcass Traits ◽  
Carcass Characteristics ◽  
Significant Difference ◽  
Initial Ph ◽  
Sorghum Silage

Diet and breed directly affect ruminant carcass traits and meat quality. Therefore, this research aimed to evaluate the effect of silage diet and breed on growth performance, carcass traits, and meat quality of lambs. A total of 28, 3–4 months old female lambs consisting of 14 Dorper lambs (DP) and 14 Thin-tailed Han lambs (TH) were allocated in a 2 × 2 factorial design and offered two experimental diets (sweet sorghum silage: SS; whole-crop corn silage: WS) for 90 days. Lambs fed the WS diet had a higher growth performance (p < 0.01), intramuscular fat content (p < 0.05), and bright meat color (p < 0.01) than lambs fed the SS diet. The lambs fed the SS diet showed a higher polyunsaturated fatty acid (PUFA) content than the lambs fed the WS diet (p < 0.01); there was no significant difference in growth performance and carcass characteristics between DP and TH lambs (p > 0.05). The meat of the DP lambs showed lower values of initial pH, shear force, lightness (L*), redness (a*), and saturated fatty acid (SFA) content (p < 0.05). The lamb breed influenced fewer variables of growth performance and carcass characteristics compared to the diet. The lambs fed the SS diet had higher nutritional quality meat than lambs fed the WS diet.

scholarly journals Influence of electrical stimulation on carcass and meat quality of Kosher and conventionally slaughtered cattle

2015 ◽  
Vol 44 (5) ◽  
pp. 58-63
Author(s):  
B Agbeniga ◽  
EC Webb
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Shear Force ◽  
Quality Attributes ◽  
Cooking Loss ◽  
Temperature Profiles ◽  
Group 12 ◽  
Significant Difference ◽  
Water Holding

In a previous study regarding the effects of Kosher and conventional slaughter techniques on carcass and meat quality of cattle, it was speculated that electrical stimulation may have affected some of the meat qualities. Therefore, the objective of this study was to investigate the effects of electrical stimulation (ES) and non-electrical stimulation (NES) on key carcass and meat quality attributes of cattle slaughtered by Kosher vs. conventional slaughter methods. Carcass pH and temperature profiles over a 24 h post mortem (pm) period, meat shear force and water holding capacity were investigated in feedlot type cattle of comparable weights and breed types. Results showed that the combined effects of slaughter methods did not influence the meat quality attributes, but there were differences within the slaughter groups. The effect of ES on carcass pH lasted longer within the conventionally slaughtered group (12 h), than in the Kosher slaughter group (6 h). Muscle samples from the ES groups for both slaughter methods were more tender. Electrical stimulation also had a significant effect on the cooking loss from Kosher meat, while there was no significant difference in meat from the conventional slaughter methods. The results show that ES influences certain meat and carcass quality attributes of cattle, based on the way cattle were slaughtered.Keywords: Carcass pH, cooking loss, drip loss, electrical stimulation, shear force, slaughter technique

Effect of on-farm and pre-slaughter handling of pigs on meat quality

1998 ◽  
Vol 49 (6) ◽  
pp. 1021 ◽  
Author(s):  
D. N. D'Souza ◽  
B. J. Leury ◽  
F. R. Dunshea ◽  
R. D. Warner
Keyword(s):  
Meat Quality ◽  
Muscle Glycogen ◽  
Drip Loss ◽  
Large White ◽  
Gland Weight ◽  
Adrenal Gland Weight ◽  
Significant Difference ◽  
Exudative Meat ◽  
On Farm

Thirty-six crossbred (Large White × Landrace) boars were used to investigate the effect of positive and negative handling of pigs on-farm over a period of 5 weeks, and the effect of minimal and negative handling just prior to slaughter at the abattoir on the level of stress and meat quality of the carcass. There was no significant difference in adrenal gland weight and plasma cortisol concentration measured at slaughter between pigs negatively and positively handled on-farm. Pigs negatively handled on-farm had lower muscle glycogen 5 min and 40 min post slaughter in the Longissimus thoracis (LT) but muscle paleness and percentage drip loss of the LT were similar compared with pigs positively handled on-farm. Pigs negatively handled at the abattoir had lower muscle glycogen 5 min post slaughter in the LT; however, muscle paleness, percentage drip loss, ultimate pH, and incidence of pale, soft, exudative meat were similar compared with pigs that were minimally handled at the abattoir. This study has shown how the interaction between pigs and humans on-farm can influence the pig’s ‘stress’ response to pre-slaughter handling and, potentially, meat quality.

MEAT QUALITY EVALUATION AT THREE SLAUGHTER WEIGHTS OF STEERS FROM THE HOLSTEIN-FRIESIAN BREED AND ITS CROSSES WITH MAINE-ANJOU, LIMOUSIN, CHIANINA and BLONDE D'AQUITAINE.

1982 ◽  
Vol 62 (2) ◽  
pp. 363-369 ◽  
Author(s):  
G. LALANDE ◽  
M. H. FAHMY ◽  
E. LARMOND
Keyword(s):  
Meat Quality ◽  
Eating Quality ◽  
First Year ◽  
Slaughter Weight ◽  
Genetic Groups ◽  
Holstein Friesian ◽  
Significant Difference ◽  
Second Year ◽  
Cooking And Eating Quality

Cooking and eating quality of steers slaughtered at 454, 544 or 635 kg liveweight were studied in two experiments carried out over 2 yr. In the first year, Maine-Anjou × Holstein (MH), Limousin × Holstein (LH) and pure Holstein (H1) were involved, in the second year, the genetic groups were Chianina × Holstein (KH), Blonde d'Aquitaine × Holstein (BH) and pure Holstein (H2). Within each slaughter weight, there were no differences among the genetic groups with respect to cooking rates or weight loss during cooking in either year. H1 steers had the best flavor at 635 kg and H2 at 454 kg. In both years, Holstein steers attained their best tenderness at 635 kg. No difference in juiciness at the different weights was observed in either year for Holsteins. LH steers were significantly more tender and juicy at 635 kg than at 454 kg whereas BH were more tender and juicy at 544 than at 635 kg. The KH steers attained their best tenderness and juiciness at 454 kg. MH steers had similar scores for flavor, tenderness and juiciness at the three slaughter weights. At 454 kg Holstein steers were significantly superior to MH and LH steers in flavor, to MH steers in tenderness and to LH, BH and KH steers in juiciness. At 544 kg the only significant difference between Holstein and crossbred steers was that with BH in juiciness. At 635 kg the Holstein steers were significantly superior to BH steers in juiciness but inferior in tenderness. All the differences among the crosses were nonsignificant except at 544 kg in which KH had more flavor than BH steers. Key words: Meat quality, slaughter weight, Holstein-Freisian beef × dairy crosses

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