Effect of monochromatic light stimuli during embryogenesis on muscular growth, chemical composition, and meat quality of breast muscle in male broilers

Mehdi, Y., Clinquart, A., Hornick, J.-L., Cabaraux, J.-F., Istasse, L. and Dufrasne, I. 2015. Meat composition and quality of young growing Belgian Blue bulls offered a fattening diet with selenium enriched cereals. Can. J. Anim. Sci. 95: 465–473. The objective of this study was to evaluate the effects of selenium (Se) enrichment of cereals on the performance of Belgian Blue bulls, meat quality and chemical composition. Twenty-three bulls were used in the present study. Twelve bulls were offered a control diet containing Se at a basal concentration of 58 µg kg−1 of dry matter (DM) and the other 11 bulls were given a diet containing 173 µg kg−1 DM of Se by means of Se-enriched spelt and barley. The Se enrichment of the diet did not affect the growth performance, the slaughter data or meat quality (P > 0.05). There were no effects of Se on tenderness, oxidative rancidity and water losses. However, there were some effects of Se enrichment on the meat chemical composition. The ether extract was decreased from 2.1 to 1.7% DM (P<0.05). There was also significant Se enrichment (P<0.001) in the longissimus thoracis muscle (177 vs. 477 ng g−1 DM) and organs: liver (474 vs. 1126 ng g−1 DM) and kidney (4956 vs. 5655 ng g−1 DM), Under such conditions, the human consumption of a piece of such meat or liver can provide a large part of the recommended daily Se intake, estimated between 30 and 57%.

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Kaempferitrin improves meat quality of broiler chickens

Czech Journal of Animal Science ◽

10.17221/6751-cjas ◽

2013 ◽

Vol 58 (No. 5) ◽

pp. 227-231

Author(s):

H.-B. Xiao ◽

J. Fang ◽

Z.-L. Sun

Keyword(s):

Mrna Expression ◽

Meat Quality ◽

Broiler Chickens ◽

Breast Muscle ◽

Drip Loss ◽

Commercial Diet ◽

Meat Colour

Angiopoietin-like protein 3 (Angptl3) may promote adipose formation. The objective of this study was to investigate the effect of kaempferitrin, a 3,7-diglycosyl flavone, on meat quality in broiler chickens and the mechanisms involved. One thousand two hundred broiler chickens were offered commercial diet that was supplemented with 0.0 (control), 0.1, 0.3, or 0.9% kaempferitrin, respectively. After 42 days, kaempferitrin (0.3 or 0.9%) treatment significantly increased the lightness of meat colour. Kaempferitrin (0.3 or 0.9%) supplementation decreased breast muscle drip loss, breast muscle crude fat, breast muscle malondialdehyde level, and hepatic Angptl3 mRNA expression. The present results suggest that kaempferitrin improves meat quality by decreasing expression of Angptl3 in broiler chickens.  

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Meat quality of broiler breast fillets with white striping and woody breast muscle myopathies

Poultry Science ◽

10.3382/ps/pew129 ◽

2016 ◽

Vol 95 (9) ◽

pp. 2167-2173 ◽

Cited By ~ 94

Author(s):

V.V. Tijare ◽

F.L. Yang ◽

V.A. Kuttappan ◽

C.Z. Alvarado ◽

C.N. Coon ◽

...

Keyword(s):

Meat Quality ◽

Breast Muscle ◽

White Striping ◽

Broiler Breast

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Dietary Taurine Attenuates Hydrogen Peroxide-Impaired Growth Performance and Meat Quality of Broilers via Modulating Redox Status and Cell Death Signaling

Journal of Animal Science ◽

10.1093/jas/skab089 ◽

2021 ◽

Author(s):

Tong Xing ◽

Xiangxing Chen ◽

Jiaolong Li ◽

Lin Zhang ◽

Feng Gao

Keyword(s):

Oxidative Stress ◽

Hydrogen Peroxide ◽

Cell Death ◽

Growth Performance ◽

Meat Quality ◽

Redox Status ◽

Breast Muscle ◽

Breast Meat ◽

Cell Death Signaling

Abstract Oxidative stress seriously affects poultry production. Nutritional manipulations have been effectively used to alleviate the negative effects caused by oxidative stress. This study investigated the attenuating effects and potential mechanisms of dietary taurine on growth performance and meat quality of broiler chickens challenged with hydrogen peroxide (H2O2). Briefly, a total of 192 male Arbor Acres broilers (28-day-old) were randomly categorized into 3 groups: non-injection of birds on basal diets (control), 10.0% H2O2-injection of birds on basal diets (H2O2), and 10.0% H2O2-injection of birds on basal diets supplemented with 5 g/kg taurine (H2O2+taurine). Each group consisted of 8 cages of 8 birds each. Results indicated that H2O2 administration significantly reduced growth performance and impaired breast meat quality by decreasing ultimate pH and increasing shear force value (P < 0.05). Dietary taurine improved the body weight gain and feed intake, and decreased feed/gain ratio of H2O2-challenged broilers. Meanwhile, oxidative stress induced by intraperitoneal injection of H2O2 suppressed the nuclear factor-κB (NF-κB) signaling and initiated autophagy and apoptosis. Compared with the H2O2 group, taurine supplementation restored the redox status in breast muscle by decreasing levels of reactive oxygen species and contents of oxidative products and increasing antioxidant capacity (P < 0.05). Moreover, upregulated mRNA expression of NF-κB signaling-related genes including p50 and Bcl-2, as well as enhanced protein expression of NF-κB were observed in the H2O2+taurine group (P < 0.05). Additionally, dietary taurine decreased expression of caspase family, beclin-1 and LC3-II (P < 0.05), thereby rescuing autophagy and apoptosis in breast muscle induced by H2O2. Collectively, dietary supplementation with taurine effectively improves growth performance and breast meat quality of broilers challenged with H2O2, possibly by protecting against oxidative injury and modulating cell death signaling.

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Effects of dietary resveratrol supplementation on the chemical composition, oxidative stability and meat quality of ducks (Anas platyrhynchos)

Food Chemistry ◽

10.1016/j.foodchem.2021.130263 ◽

2021 ◽

pp. 130263

Author(s):

Sanjun Jin ◽

Qian Pang ◽

Hao Yang ◽

Xinping Diao ◽

Anshan Shan ◽

...

Keyword(s):

Chemical Composition ◽

Oxidative Stability ◽

Meat Quality ◽

Anas Platyrhynchos

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Transcriptome analysis reveals a molecular understanding of nicotinamide and butyrate sodium on meat quality of broilers under high stocking density

10.21203/rs.2.16378/v2 ◽

2020 ◽

Author(s):

Yuqin Wu ◽

Youli Wang ◽

Dafei Yin ◽

Tahir Mahmood ◽

Jianmin Yuan

Keyword(s):

Hyaluronic Acid ◽

Inflammatory Response ◽

Meat Quality ◽

Mitochondrial Function ◽

Muscle Development ◽

Stocking Density ◽

Breast Muscle ◽

Control Group ◽

Density Control

Abstract Background In recent years, increased attention has been focused on breast muscle yield and meat quality in poultry production. Supplementation with nicotinamide and butyrate sodium can improve the meat quality of broilers. However, the potential molecular mechanism is not clear yet. This study was designed to investigate the effects of supplementation with a combination of nicotinamide and butyrate sodium on breast muscle transcriptome of broilers under high stocking density. A total of 300 21-d-old Cobb broilers were randomly allocated into 3 groups based on stocking density: low stocking density control group (L; 14 birds/m 2 ), high stocking density control group (H; 18 birds/m 2 ), and high stocking density group provided with a combination of 50 mg/kg nicotinamide and 500 mg/kg butyrate sodium (COMB; 18 birds/m 2 ), raised to 42 days of age. Results The H group significantly increased cooking losses, pH decline and activity of lactate dehydrogenase in breast muscle when compared with the L group. COMB showed a significant decrease in these indices by comparison with the H group ( P < 0.05). The transcriptome results showed that key genes involved in glycolysis, proteolysis and immune stress were up-regulated whereas those relating to muscle development, cell adhesion, cell matrix and collagen were down-regulated in the H group as compared to the L group. In contrast, genes related to muscle development, hyaluronic acid, mitochondrial function, and redox pathways were up-regulated while those associated with inflammatory response, acid metabolism, lipid metabolism, and glycolysis pathway were down-regulated in the COMB group when compared with the H group. Conclusions The combination of nicotinamide and butyrate sodium may improve muscle quality by enhancing mitochondrial function and antioxidant capacity, inhibiting inflammatory response and glycolysis, and promoting muscle development and hyaluronic acid synthesis.

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Transcriptome analysis reveals a molecular understanding of nicotinamide and butyrate sodium on meat quality of broilers under high stocking density

10.21203/rs.2.16378/v3 ◽

2020 ◽

Author(s):

Yuqin Wu ◽

Youli Wang ◽

Dafei Yin ◽

Tahir Mahmood ◽

Jianmin Yuan

Keyword(s):

Hyaluronic Acid ◽

Inflammatory Response ◽

Meat Quality ◽

Mitochondrial Function ◽

Muscle Development ◽

Stocking Density ◽

Breast Muscle ◽

Control Group ◽

Density Control

Abstract Background: In recent years, increased attention has been focused on breast muscle yield and meat quality in poultry production. Supplementation with nicotinamide and butyrate sodium can improve the meat quality of broilers. However, the potential molecular mechanism is not clear yet. This study was designed to investigate the effects of supplementation with a combination of nicotinamide and butyrate sodium on breast muscle transcriptome of broilers under high stocking density. A total of 300 21-d-old Cobb broilers were randomly allocated into 3 groups based on stocking density: low stocking density control group (L; 14 birds/m2), high stocking density control group (H; 18 birds/m2), and high stocking density group provided with a combination of 50 mg/kg nicotinamide and 500 mg/kg butyrate sodium (COMB; 18 birds/m2), raised to 42 days of age. Results: The H group significantly increased cooking losses, pH decline and activity of lactate dehydrogenase in breast muscle when compared with the L group. COMB showed a significant decrease in these indices by comparison with the H group (P < 0.05). The transcriptome results showed that key genes involved in glycolysis, proteolysis and immune stress were up-regulated whereas those relating to muscle development, cell adhesion, cell matrix and collagen were down-regulated in the H group as compared to the L group. In contrast, genes related to muscle development, hyaluronic acid, mitochondrial function, and redox pathways were up-regulated while those associated with inflammatory response, acid metabolism, lipid metabolism, and glycolysis pathway were down-regulated in the COMB group when compared with the H group. Conclusions: The combination of nicotinamide and butyrate sodium may improve muscle quality by enhancing mitochondrial function and antioxidant capacity, inhibiting inflammatory response and glycolysis, and promoting muscle development and hyaluronic acid synthesis.

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Effect of Dietary Curcumin on the Growth Performance, Serum Antioxidation and Meat Quality of Ducks (Anas Platyrhynchos)

10.21203/rs.3.rs-58095/v1 ◽

2020 ◽

Author(s):

Sanjun Jin ◽

Hao Yang ◽

Fangju Liu ◽

Xinping Diao ◽

Qian Pang ◽

...

Keyword(s):

Body Weight ◽

Lipid Oxidation ◽

Growth Performance ◽

Volatile Compounds ◽

Meat Quality ◽

Basal Diet ◽

Breast Muscle ◽

Control Group ◽

Final Body Weight

Abstract Background: With increasing of duck meat among consumers, the demand for growth performance and the meat quality health of ducks in increasing. Dietary curcumin altered the growth performance and meat quality. However, study on the effect of dietary curcumin on the growth performance, serum antioxidation and meat quality of ducks. This study invested effects of dietary curcumin given to ducks on the growth performance, antioxidation capacity in plasma, meat quality, lipid oxidation and the concentration of volatile compounds in duck breast muscle. A total of 600 healthy ducks with similar body weight were randomly allotted into 4 groups with 10 replicates per group and 15 ducks per replicate. Ducks were fed experimental diets which the curcumin supplemental levels were 0, 300, 400 and 500 mg curcumin/kg basic fed, respectively. The experiment lasted for 10 weeks. Results: Results showed that dietary supplementation of curcumin at levels 300, 400 and 500 mg/kg dietary (P < 0.05) improved the average final body weight. The ducks fed the basal diet without curcumin supplementation had the lowest FI (P > 0.05) and highest FCR (P > 0.05) among all ducks. Feeding ducks on diets supplemented with curcumin at each level significantly increased (P < 0.05) plasma activity of T-SOD and GSH-Px, and significantly reduced plasma MDA concentration compared to the control group. The dietary curcumin significantly increased the growth performance and the antioxidation capacity in plasma of ducks. Dietary curcumin improved the meat quality of ducks by significantly increasing pH45, pH24 (P < 0.05) and color of duck meat (P < 0.05), and significantly decreasing cooking loss (P < 0.05), shear force (P < 0.05), and the lipid oxidation of duck meat. 56 volatile compounds were identified and quantified. Interestingly, cantharidin among volatile compounds was firstly found in duck muscle, and only existed in the group of 500 mg curcumin/kg diet. Conclusions: In conclusion, the supplementation of duck diets with curcumin at 300, 400, and 500 mg/kg diet improved growth performance, antioxidant status and meat quality of ducks. The cantharidin was firstly found in duck breast muscle when the dietary curcumin inclusion of 500 mg/kg.

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Performance, slaughter characteristics and meat quality of young bulls from Belgian Blue, Limousin and Aberdeen Angus breeds fattened with a sugar-beet pulp or a cereal-based diet

Animal Science ◽

10.1079/asc20057 ◽

2006 ◽

Vol 82 (1) ◽

pp. 125-132 ◽

Cited By ~ 34

Author(s):

C. Cuvelier ◽

J. F. Cabaraux ◽

I. Dufrasne ◽

A. Clinquart ◽

J. F. Hocquette ◽

...

Keyword(s):

Chemical Composition ◽

Sugar Beet ◽

Meat Quality ◽

Fat Content ◽

Sugar Beet Pulp ◽

Fattening Performance ◽

Beet Pulp

AbstractThirty-six young fattening bulls from three breeds (Belgian Blue, Limousin and Aberdeen Angus) were fattened over 5 months with fattening diets based either on sugar-beet pulp or on cereals. Fattening performance as well as carcass and meat characteristics were measured. There were few relevant effects of the diets on the parameters. The breeds also showed similar fattening features. However, the BB had higher killing-out proportion and their carcasses presented better scores in terms of conformation and fattening. The meat quality of the breeds differed, especially in terms of luminosity, redness and cooking losses. There were also significant influences of breed on the chemical composition of meat; fat content was lowest in Belgian Blue and highest in Aberdeen Angus. Such specificities could help to allocate breeds in appropriate niches in Belgium.

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