Effects of Different Selenium Sources on Meat Quality and Shelf Life of Fattening Pigs

The aim of this study was to evaluate the effects of different Se sources on the meat quality and shelf life of fattening pigs. The control diet was supplemented with 0.3 mg/kg of Se from sodium selenite (SS), and experimental diets included 0.3, 0.3 and 0.15 + 0.15 mg/kg of Se from Se-enriched yeast (SY), selenomethionine (Se-Met) and SS + Se-Met, respectively. The results showed that using organic Se or Se + Se-Met in fattening pigs’ diet could increase average daily gain (ADG) (p < 0.05), decrease F/G (p < 0.05), reduce (p < 0.01) moisture, drip loss and cooking loss of longissimus thoracis, as well as increase (p < 0.05) protein and fat contents of longissimus thoracis. Diet supplementation with SY or Se + Se-Met could increase (p < 0.01) back fat thickness and skin thickness, and SY could increase (p < 0.01) belly fat rat. Adding SY or Se + Se-Met could reduce (p < 0.01) L value (45 min, 24 h). Adding Se-Met could decrease (p < 0.01) b value (45 min, 24 h), adding Se + Se-Met could reduce b value (45 min), and adding SY could reduce the b value (24 h). However, there were no (p < 0.05) significant effects on dressing percentage, carcass sloping length, eye muscle area, pH, a value (45 min) and a value (24 h) of longissimus thoracis. Moreover, the TVB-N contents of longissimus thoracis on the first and fifth days, the numbers of Lactobacillus on the third to seventh days and the numbers of E. coli in in the fifth to seventh days of longissimus thoracis were reduced (p < 0.01) by diet supplementation with organic Se. In conclusion, all the results indicate that replacing inorganic Se in diet with organic Se could improve meat quality of fattening pigs. In addition, organic Se could reduce the total volatile basic nitrogen (TVB-N) contents of longissimus thoracis and reduce the numbers of E. coli and Lactobacillus in longissimus thoracis, prolonging the shelf life of pork. These results demonstrated that organic Se supplementation was more effective than SS supplementation for meat quality and the shelf life of fattening pigs.

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The Potential Impact of Moringa oleifera for Diminishing the Microbial contamination and Prolonging the Quality and Shelf-Life of Chilled Meat

Journal of Pure and Applied Microbiology ◽

10.22207/jpam.15.2.37 ◽

2021 ◽

Author(s):

Mohamed Hamada ◽

Mabrouk Abd Eldaim ◽

Said I. Fathalla ◽

Ayman El Behiry ◽

Mohamed Alkafafy

Keyword(s):

Shelf Life ◽

Moringa Oleifera ◽

Thiobarbituric Acid ◽

Control Group ◽

Standard Diet ◽

Breast Meat ◽

E Coli ◽

Potential Impact ◽

Cadmium And Lead ◽

Quality And Shelf Life

This study was implemented to assess the mechanism by which Moringa oleifera leaf extract (MOLE) improves the quality and prolongs shelf-life of the broilers’ breast meat. Ninety Cobb chicks were randomly allocated to 3 groups. A control group received the standard diet, whereas the other two groups received diets containing MOLE at the doses of 250 and 500 mg/kg for 21 days. Inclusion of MOLE in broilers diet significantly reduced the detrimental changes in the overall sensory attribute scores, characteristic color and odor, and the loss of breast muscle elasticity during storage. Furthermore, it significantly reduced concentrations of thiobarbituric acid, total volatile nitrogen, non-esterified fatty acids, and peroxide, during storage compared to the control samples. No effect on the concentrations of heavy metals, such as copper, cadmium, and lead, was observed. Decomposition of samples was delayed as indicated by lower pH values and higher sensory scores at 4 and 6 days of storage in the MOLE groups. Reduced contamination with E. coli and Salmonella species indicated an antibacterial effect of MOLE. Finally, the present study highlights that MOLE supplementation may play a role in improving quality and shelf-life of the chilled breast meat in broilers.

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The effect of corn distiller's dried grains with solubles, ractopamine, and conjugated linoleic acid on the carcass performance, meat quality, and shelf-life characteristics of fresh pork following three different storage methods

Meat Science ◽

10.1016/j.meatsci.2011.10.007 ◽

2012 ◽

Vol 90 (3) ◽

pp. 643-652 ◽

Cited By ~ 15

Author(s):

J.W. Rickard ◽

B.R. Wiegand ◽

D. Pompeu ◽

R.B. Hinson ◽

G.D. Gerlemann ◽

...

Keyword(s):

Linoleic Acid ◽

Shelf Life ◽

Conjugated Linoleic Acid ◽

Meat Quality ◽

Storage Methods ◽

Carcass Performance ◽

Quality And Shelf Life

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The relationship of broiler breast color to meat quality and shelf-life

Poultry Science ◽

10.1093/ps/77.2.361 ◽

1998 ◽

Vol 77 (2) ◽

pp. 361-366 ◽

Cited By ~ 119

Author(s):

C.D. Allen ◽

D.L. Fletcher ◽

J.K. Northcutt ◽

S.M. Russell

Keyword(s):

Shelf Life ◽

Meat Quality ◽

Relationship Of ◽

The Relationship ◽

Broiler Breast ◽

Quality And Shelf Life

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Vascular Rinse and Chill Effects on Meat Quality and Shelf Life of Cull Cows

Meat and Muscle Biology ◽

10.22175/rmc2018.094 ◽

2018 ◽

Vol 2 (2) ◽

pp. 105-105

Author(s):

L. da Cunha Moreira ◽

C. Connolly ◽

J. R. Claus

Keyword(s):

Shelf Life ◽

Meat Quality ◽

Cull Cows ◽

Quality And Shelf Life

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Preliminary study of the effects of an anti-gonadotropin-releasing factor vaccine at two initial liveweights on the carcass traits and meat quality of bulls

Animal Production Science ◽

10.1071/an18324 ◽

2019 ◽

Vol 59 (8) ◽

pp. 1462 ◽

Cited By ~ 2

Author(s):

G. Ripoll ◽

A. Noya ◽

I. Casasús ◽

A. Sanz

Keyword(s):

Shelf Life ◽

Meat Quality ◽

Ageing Time ◽

Carcass Quality ◽

Total Meat ◽

Preliminary Study ◽

Gonadotropin Releasing Factor ◽

Intramuscular Fat Content ◽

Quality And Shelf Life

The aim of this experiment was to study the effect of the Improvac® anti-gonadotropin-releasing factor vaccine developed for pigs on the carcass quality and shelf life of meat from Serrana de Teruel bulls at two liveweights at the start of immunisation. The anti-gonadotropin-releasing factor vaccine stopped testosterone production regardless of the liveweight. The carcasses of immunised bulls were less heavy and had poorer conformation than those of entire bulls, although the dressing percentages were similar. Immunisation had no influence on the degree of carcass fatness or intramuscular fat content. Immunisation decreased metmyoglobin formation during storage, especially in light bulls. Immunisation reduces the total meat collage, improving tenderness and reducing the ageing time. Minimum toughness was reached 2 weeks earlier than in entire bulls. Quick tenderisation was achieved regardless of the liveweight at immunisation; therefore, the technique studied here could be effective for producing tender meat and avoiding long periods of maturation. In conclusion, immunisation at any of the initial liveweights trialed may be detrimental to animal performance. However, it was effective in delaying metmyoglobin formation and produced more tender meat than that of entire bulls from the first day, thus reducing the ageing time.

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