Effect of Inulin Source and a Probiotic Supplement in Pig Diets on Carcass Traits, Meat Quality and Fatty Acid Composition in Finishing Pigs

In this experiment, we investigated the effect of the supplementation of probiotic bacteria in the diet with inulin or dried Jerusalem artichoke tubers on the performance, meat quality, and fatty acid composition in the meat and backfat of fatteners. One hundred and forty-four crossbred pigs (PIC × Penarlan P76) were divided into six groups and fattened from 30 to 114 kg. The meat proximate composition, pH, color, texture, shear force, water-holding capacity, sensory attributes, and thiobarbituric-acid-reactive substances were measured. Normal post-mortem meat glycolysis was demonstrated and no meat defects were present. The chemical constituents in muscle tissues were similar, except for intramuscular fat (IMF). The addition of the prebiotics resulted in a higher IMF level, whereas a significantly lower content was found after the probiotic supplementation. Meat from both prebiotic groups was lighter, less red, and more yellow and showed a higher hue angle. The addition of both prebiotics significantly improved the antioxidant status of meat (by approximately 16% and 18%) and the water-holding capacity (less free water and higher M/T ratios), but reduced shear force (by 17%, p ≤ 0.05) and hardness (by 39% and 35%, respectively, p ≤ 0.05). The addition of the prebiotics and probiotics had no effect on any of the evaluated sensory attributes.

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Effects of dietary conjugated linoleic acid on fatty acid composition, lipid oxidation, color, and water-holding capacity of pork loin1

Journal of Animal Science ◽

10.2527/2002.801108x ◽

2002 ◽

Vol 80 (1) ◽

pp. 108-112 ◽

Cited By ~ 117

Author(s):

S. T. Joo ◽

J. I. Lee ◽

Y. L. Ha ◽

G. B. Park

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Linoleic Acid ◽

Lipid Oxidation ◽

Conjugated Linoleic Acid ◽

Acid Composition ◽

Water Holding Capacity ◽

Dietary Conjugated Linoleic Acid ◽

Water Holding

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Sensory Attributes, Microbial Activity, Fatty Acid Composition and Meat Quality Traits of Hanwoo Cattle Fed a Diet Supplemented with Stevioside and Organic Selenium

Foods ◽

10.3390/foods10010129 ◽

2021 ◽

Vol 10 (1) ◽

pp. 129

Author(s):

Yong Geum Shin ◽

Dhanushka Rathnayake ◽

Hong Seok Mun ◽

Muhammad Ammar Dilawar ◽

Sreynak Pov ◽

...

Keyword(s):

Body Weight ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Microbial Activity ◽

Meat Quality ◽

Acid Composition ◽

Sensory Attributes ◽

Quality Traits ◽

Organic Selenium ◽

Hanwoo Cattle

This study examined the effects of stevioside (S) and organic selenium (O-Se) supplementation on the sensory attributes, microbial activity, fatty acid composition, and meat quality traits of Hanwoo cattle (Korean native cattle). Twenty-four Hanwoo cattle (663 ± 22 kg body weight) were assigned to two dietary treatments for 8 months: control diet and 1% stevioside with 0.08% organic selenium supplemented diet. S and O-Se inclusion in the diet enhanced the final body weight, weight gain, and carcass crude protein (p < 0.05). Moreover, supplementation with S and O-Se had a significant effect on lowering the drip loss and shear force and enhanced the a* (redness) of the longissimus dorsi muscle (p < 0.05). The inclusion of dietary S and O-Se improved the sum of the polyunsaturated fatty acid (ΣPUFAs) content of the meat, and the oxidative status (TBARS) values during second week of storage decreased by 42% (p < 0.05). On the other hand, the microbial count tended to decrease (7.62 vs. 7.41 log10 CFU), but it was not significant (p > 0.05), and all sensory attributes were enhanced in the S and O-Se supplemented diet. Overall, these results suggest that supplementation of the ruminant diet with stevioside and organic selenium improves the growth performance, carcass traits, and meat quality with enriched PUFAs profile and retards the lipid oxidation during the storage period in beef.

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Chemical Constituents in Some Promising Genotypes of Indian Mustard [Brassica juncea (L.) Czern and Coss.]

Journal of AgriSearch ◽

10.21921/jas.v4i04.10210 ◽

2017 ◽

Vol 4 (04) ◽

Cited By ~ 1

Author(s):

SUNITA SINGH ◽

R. P. SINGH ◽

H. K. SINGH ◽

N. A. KHAN ◽

M. K. MAURYA

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Erucic Acid ◽

Brassica Juncea ◽

Acid Composition ◽

Chemical Constituents ◽

Indian Mustard ◽

Acid Value ◽

Fatty Acid Analysis ◽

Crude Fibre

Among the oilseed Brassica crops, Indian mustard [Brassica juncea (L.) Czern and Coss.] is an important source of oil from a nutritional point of view. The nutritional value of oil and cake quality is governed mainly by the composition of its fatty acids, iodine value, saponification, acid value, glucosinolates, crude fibre, protein and limiting amino acids, etc. Seventeen varieties/strains of Indian mustard were taken for saturated and unsaturated fatty acid analysis. The eicosenoic was absent in genotype (NUDBYJ-10) and erucic acid (NUDBYJ-10, LES-46 and Pusa mustard- 21). The fatty acid composition found a variable in different genotypes. Saturated fatty acid, Palmitic + Stearic ranged between 2.3 to 6.5%, Oleic 10.6 to 40.7%, Linoleic 16.1 to 37.7%, Linolenic 13.3 to 26.7%, Eicosenoic 0.00 to 10.30% and Erucic acid 0.00 to 47.50%, respectively. Alternaria blight severity also varied in different genotypes and ranged between 18.75 to 56.25%, maximum being in genotype Kranti and minimum in LES-47. No significant correlation was observed between the fatty acid composition and disease severity. The oil content range from 38.1 to 42.60% and protein content was found highest in variety RGN-73. The amino acid viz. methionine and tryptophan range between 0.41 to 1.81 g/16gN and 0.41 to 1.81 g /16g N, respectively.

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Effect of a Rumen-Protected Microencapsulated Supplement from Linseed Oil on the Growth Performance, Meat Quality, and Fatty Acid Composition in Korean Native Steers

Animals ◽

10.3390/ani11051253 ◽

2021 ◽

Vol 11 (5) ◽

pp. 1253

Author(s):

Chae-Hyung Sun ◽

Jae-Sung Lee ◽

Jalil Ghassemi Nejad ◽

Won-Seob Kim ◽

Hong-Gu Lee

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Growth Performance ◽

Meat Quality ◽

Acid Composition ◽

Linseed Oil ◽

Control Group ◽

Ruminal Fluid

We evaluated the effects of a rumen-protected microencapsulated supplement from linseed oil (MO) on ruminal fluid, growth performance, meat quality, and fatty acid composition in Korean native steers. In an in vitro experiment, ruminal fluid was taken from two fistulated Holstein dairy cows. Different levels of MO (0%, 1%, 2%, 3%, and 4%) were added to the diet. In an in vivo experiment, eight steers (average body weight = 597.1 ± 50.26 kg; average age = 23.8 ± 0.12 months) were assigned to two dietary groups, no MO (control) and MO (3% MO supplementation on a DM basis), for 186 days. The in vitro study revealed that 3% MO is an optimal dose, as there were decreases in the neutral detergent fiber and acid detergent fiber digestibility at 48 h (p < 0.05). The in vivo study showed increases in the feed efficiency and average daily gain in the 3% MO group compared to the control group on days 1 to 90 (p < 0.05). Regarding meat quality, the shear force produced by the longissimus thoracis muscle in steers from the 3% MO group was lower than that produced by the control group (p < 0.05). Interestingly, in terms of the fatty acid profile, higher concentrations of C22:6n3 were demonstrated in the subcutaneous fat and higher concentrations of C18:3n3, C20:3n3, and C20:5n3 were found in the intramuscular fat from steers fed with 3% MO (p < 0.05). Our results indicate that supplementation with 3% MO supplements improves the growth performance and meat quality modulated by the omega-3 fatty acid content of meat in Korean native steers.

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