Present Conservation Status and Carcass and Meat Characteristics of Lithuanian Vištinės Goose Breed

The aim of the present study was to identify the conservation status of Lithuanian local Vištinės goose breed and evaluate the carcass and meat quality characteristics in the breast and thigh depending on the sex. The status of the Lithuanian Vištinės goose breed was evaluated by monitoring of the birds, which are included in the breeding system. Twenty geese from the nucleus flock at the age of 10 weeks and reared using a commercial concentrate diet ad libitum were used for the carcass and meat quality evaluation. Due to fluctuations in the numbers of geese and reproduction of purebred birds on a largest scale from the nucleus flock, the status of Vištinės goose population remains critical-maintained. The difference in the live body weight between males and females was insignificant, whereas males showed higher carcass weight (p < 0.05), including the weight of breast, wings, thighs and neck. The sex did not affect the meat quality parameters, but the anatomical location of muscles has appeared to show a high effect. Thigh muscles had lower (p < 0.01 and p < 0.001, respectively) protein and cholesterol, and higher (p < 0.001) intramuscular fat contents compared with the breast. Thigh muscles also showed higher (p < 0.001 and p < 0.01, respectively) pH and EZ drip loss, but lower (p < 0.001) cooking loss compared with the breast. The breast was characterized by a higher (p < 0.001) shear of force and toughness with Warner–Bratzler test and higher (p < 0.001) hardness detected by texture profile analysis (TPA) compared with the thigh. Breast lipids had higher (p < 0.001) proportion of total saturated and polyunsaturated fatty acids, whereas the thigh was characterized by a higher proportion of monounsaturated fatty acids. Atherogenic (AI) and thrombogenic (TI) indexes were higher (p < 0.001) and hypocholesterolemic/hypercholesterolemic (h/H) ratio was lower (p < 0.001) and less favourable in the breast compared with the thigh. Despite the muscle type differences, goose meat of the local conserved breed exhibited good quality and expected enhancing impact on consumer health.

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Meat Quality In Broiler Chickens Fed On Cowpea (Vigna Unguiculata [L.] Walp) Seeds

10.21203/rs.3.rs-1110969/v1 ◽

2021 ◽

Author(s):

Georgeta Ciurescu ◽

Lavinia Idriceanu ◽

Anca Gheorghe ◽

Mariana Ropotă ◽

Reta Drăghici

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Broiler Chickens ◽

Broiler Chicken ◽

Profile Analysis ◽

Quality Parameters ◽

Protein Source ◽

Pufa Ratio ◽

Texture Profile ◽

Thigh Muscles

Abstract The study aimed to evaluate the effects of a diet containing untreated cowpea (CWP; Aura 26 variety) seeds as a protein source on quality parameters (physicochemical properties and fatty acid composition) of chickens’ breast and thigh muscles. A total of 240 Ross 308 broiler chickens were randomly allotted to two groups (1 fed with soybean meal (SBM) and 2 fed with CWP), 6 replicate pens per group (20 chicks/pen). At 6 weeks of age, twelve birds/group were slaughtered. Breast and thigh muscles of birds fed CWP diets had significantly higher (P < 0.05) levels of n-3 polyunsaturated fatty acids (PUFA; C:18:3n-3, C:20:5n-3) compared with birds fed SBM diet. The n-6/n-3 PUFA ratio of the muscles decreased significantly (P < 0.05) in the CWP group. The study revealed that the use of CWP as a substitute for SBM had significant effects on physicochemical components of breast and thigh muscles. The lightness (L*) and redness (a*) of breast and thigh muscles were higher in the CWP treatment. The collagen and protein contents were higher, while the fat content was decreased (P < 0.05) in the CWP group. The texture profile analysis in breast and thigh muscles were comparable (P > 0.05) in both groups. These results confirm that CWP can be considered a promising protein source for broiler chicken feed.

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Raw-Cured Spanish Traditional Meat Product “Chistorra de Navarra”: Sensory and Composition Quality Standards

Foods ◽

10.3390/foods9081006 ◽

2020 ◽

Vol 9 (8) ◽

pp. 1006

Author(s):

María José Beriain ◽

María Teresa Murillo-Arbizu ◽

Kizkitza Insausti ◽

María Victoria Sarriés ◽

Inmaculada Gómez

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Profile Analysis ◽

Saturated Fatty Acids ◽

Meat Product ◽

Quality Standards ◽

Monounsaturated Fatty Acids ◽

Texture Profile ◽

Pork Fat

The aim of this work was to set the quality standards of the chistorra de Navarra, a raw-cured Spanish traditional meat product, through the study of its sensory and physicochemical features. The quality of chistorra samples, coming from 50 different artisan producers, were assessed during three sessions by expert assessors (n = 15). In the first session, instrumental colour (L*, a*, and b*) and appearance and odour parameters were evaluated in the raw products. In the second session, texture and flavour attributes were determined in cooked products. Finally, in the third session, the best 10 classified chistorras from the first and second sessions were sensorially evaluated and sampled for further analysis: texture (Warner Bratzler and texture profile analysis (TPA)), chemical composition, and fatty acid profile. The chistorras with the highest sensory scores had high shear force values, flavour intensity, and fat/hydroxyproline ratio. The average fatty acid profile obtained for chistorra de Navarra was: 42% saturated fatty acids (SFA), 45% monounsaturated fatty acids (MUFA), and 13% polyunsaturated fatty acids (PUFA), which was similar to the one found in other raw-cured sausages. Considering the sensory evaluation, chistorra was defined as a product with an intense orange colour, and with high resistance value in the initial bite. It was also characterised by a high juiciness and tenderness, aroma, and meat flavour. In mouth, the pork fat, one of the ingredients of chistorra, was balanced without any of the ingredients dominating. Chemically, the chistorra was characterised by a fat content close to 67% (dry matter), low hydroxyproline occurrence (≤0.6), and protein amount ranging 18–38%.

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Effect of oregano oil and cranberry pulp supplementation in finishing pigs on the physicochemical quality of fresh loin during storage

Canadian Journal of Animal Science ◽

10.1139/cjas-2020-0198 ◽

2021 ◽

Author(s):

Marie-Pierre Fortier ◽

Frédéric Guay ◽

Linda Saucier

Keyword(s):

Fatty Acids ◽

Meat Quality ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Quality Parameters ◽

Lower Percentage ◽

Finishing Pigs ◽

Chilling Period ◽

Oregano Oil

Oregano oil and cranberry pulp supplements were added to the diets of finishing pigs to determine their effects on meat quality of fresh loins during storage. Two and three levels of oregano oil (250 and 500 mg kg-1) and cranberry pulp (5, 10 and 20 g kg-1) were tested, according to a factorial experimental design. The loin meat was vacuum-packed and analysed at 0 (after the 24-h chilling period post slaughter), 23, 45 and 60 days of storage. Samples were repackaged under aerobic conditions after 0 or 23 days and analysed after 4, 8 and 12 days. Oregano and cranberry supplements did not affect lipid oxidation (µg of MDA equivalent per kg of meat) during anaerobic or aerobic storage. On day 0, the fatty acid profile of the loin samples demonstrated that the addition of cranberries at a dose of 10 g kg-1 was associated with a lower percentage of saturated fatty acids (P = 0.04; 42.97% vs. 40.99%) and trend for a higher percentage of monounsaturated fatty acids (P = 0.06; 47.26% vs. 46.09%). Considering the result obtained, feeding pigs with oregano and cranberry supplements had a limited effect on meat quality parameters measured during storage.

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Meat Quality and Sensory Traits of Finisher Broiler Chickens Fed with Black Soldier Fly (Hermetia Illucens L.) Larvae Fat as Alternative Fat Source

Animals ◽

10.3390/ani9040140 ◽

2019 ◽

Vol 9 (4) ◽

pp. 140 ◽

Cited By ~ 13

Author(s):

Marco Cullere ◽

Achille Schiavone ◽

Sihem Dabbou ◽

Laura Gasco ◽

Antonella Dalle Zotte

Keyword(s):

Fatty Acids ◽

Soybean Oil ◽

Meat Quality ◽

Broiler Chickens ◽

Control Diet ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Nutritional Composition ◽

Sensory Profile ◽

Hermetia Illucens

At present, there is limited knowledge about the possible utilization of the fat fraction derived from Hermetia illucens (HI) larvae processing. The objective of the present study was to evaluate the replacement of soybean oil with HI larvae fat in broiler finisher diet, on the quality and sensory traits of their meat. At 21 days of age, 120 male broiler chickens were randomly allocated to three experimental groups (5 replicates and 8 birds/pen): a basal control diet (C), and two groups in which either 50% or 100% of the soybean oil was replaced with HI larvae fat (the HI50 and HI100 group, respectively). At day 48, 15 birds (3 birds/pen) per group were slaughtered, and breasts and legs were excised and used for meat quality evaluations. Breast and leg physical meat quality, nutritional composition and sensory profile remained substantially unaffected by the dietary treatments. In contrast, the dietary incorporation of HI larvae fat modified the fatty acid (FA) profile of both the breast and leg meat cuts: the proportion of saturated fatty acids increased (p < 0.0001) to the detriment of the polyunsaturated (PUFA) fraction (p < 0.0001). Moreover, the meat n-6/n-3 ratio increased in the HI50 and HI100 groups compared to the C group. HI larvae fat dietary inclusion decreased the monounsaturated fatty acids in the breast (p = 0.0012) but not in the leg meat. Further research should focus on the improvement of the FA profile of the larvae through substrate modulation, or by combining HI larvae with a PUFA-rich feedstuff in feed formulations.

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Quality and Safety of Marinating Breast Muscles of Hens from Organic Farming after the Laying Period with Buttermilk and Whey

Animals ◽

10.3390/ani10122393 ◽

2020 ◽

Vol 10 (12) ◽

pp. 2393

Author(s):

Anna Augustyńska-Prejsnar ◽

Zofia Sokołowicz ◽

Paweł Hanus ◽

Małgorzata Ormian ◽

Miroslava Kačániová

Keyword(s):

Shear Force ◽

Profile Analysis ◽

Quality Parameters ◽

Aerobic Bacteria ◽

Texture Profile ◽

Pseudomonas Spp ◽

Quality Product ◽

Microbiological Parameters ◽

Physical Traits ◽

Acid Whey

The material for the study was the breast muscles of hens after the laying period which were marinated with buttermilk and acid whey for 24 and 48 h. The quality parameters of non-marinated and marinated raw and roast products were evaluated in respect of physical traits (marinade absorption, pH, colour L*a*b*, shear force, TPA texture profile analysis test), microbiological parameters and sensory characteristics. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria of the Enterobacteriaceae family and Pseudomonas spp. Bacterial identification was performed by MALDI-TOF MS. The study showed that marinating the breast muscles of hens after the laying period with buttermilk and whey lightened the colour (p < 0.05), decreased the shear force value (p < 0.05), and reduced hardness and chewiness (p < 0.05) both after 24 and 48 h of marinating compared to the control product. The 24-h time of marinating with buttermilk and whey inhibited (p < 0.05) the growth of aerobic bacteria and Pseudomonas spp. and had a positive effect on the desirable odour, the intensity and desirability of flavour as well as the roast product tenderness. Longer marinating time reduced the product palatability and decreased its microbiological safety. The obtained results suggest that the 24-h time of marinating hen meat after the laying period with buttermilk and acid whey allows to obtainment of a high-quality product.

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Variation in fatty acids in chicken meat as a result of a lupin-containing diet

Czech Journal of Animal Science ◽

10.17221/105/2009-cjas ◽

2010 ◽

Vol 55 (No. 2) ◽

pp. 75-82 ◽

Cited By ~ 5

Author(s):

E. Straková ◽

P. Suchý ◽

I. Herzig ◽

P. Hudečková ◽

Š. Ivanko

Keyword(s):

Fatty Acids ◽

Linolenic Acid ◽

Broiler Chickens ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Chicken Meat ◽

Control Group ◽

Alpha Linolenic Acid ◽

Thigh Muscles ◽

Chicken Muscles

This study was designed to verify the effect of diets containing lupin meal on the composition of fat in meat from fattened broiler chickens. It follows from the results that an increasing level of lupin meal (E1 and E2) resulted in a gradual decrease in the average level of saturated fatty acids (SFAs) in fat in breast and thigh muscles from experimental chickens as compared to the control group. This decrease was characterized by a significant (P ≤ 0.05) to highly significant (P ≤ 0.01) reduction in the level of palmitic acid, which is the most common fatty acid. Diets containing lupin meal showed an increase in monounsaturated fatty acids (MUFAs). Particularly oleic acid contributed significantly to an overall increase in MUFAs (P ≤ 0.01). Polyunsaturated fatty acids (PUFAs) from the n-6 group showed only a slight decrease in fat in meat from chickens in the experimental group. Linoleic acid as the most common PUFA found in the fat from chicken muscles showed a significantly lower level in breast muscles in the E2 group (P ≤ 0.05) as compared to the control and the E1 group. A similar trend was also observed for γ-linolenic acid in fat from breast muscles. The level of arachidonic acid in fat from muscles in experimental groups also decreased. The levels of PUFAs n-3 in fat from chicken muscles were found to increase in experimental groups. Of all PUFAs n-3 examined in fat from breast and thigh muscles, α-linolenic acid was found at the highest levels. Its levels in fat from muscles varied with an increasing amount of lupin meal in a diet. However, a highly significant increase (P ≤ 0.01) was confirmed only in thigh muscles. A rise in PUFAs n-3 which is associated with the dietary supplementation of lupin meal is particularly beneficial as it affected the Σ PUFAs n-3:Σ PUFAs n-6 ratio, thereby enhancing the nutritional value of chicken meat with regard to human nutrition.

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Fattening rabbits in mobile arks: effect of housing system on in vivo oxidative status and meat quality

World Rabbit Science ◽

10.4995/wrs.2016.4108 ◽

2016 ◽

Vol 24 (4) ◽

pp. 303 ◽

Cited By ~ 3

Author(s):

S. Mattioli ◽

M. Martino ◽

S. Ruggeri ◽

V. Roscini ◽

L. Moscati ◽

...

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Meat Quality ◽

Essential Fatty Acids ◽

Quality Parameters ◽

Oxidative Status ◽

Housing System ◽

Longissimus Lumborum

The aim of this trial was to study the effect of an alternative housing system on the oxidative status and meat quality of fattening rabbits. From May to June 2014, 60 rabbits of 35 d of age were reared in Mobile Arks (MA) placed on alfalfa grass and frequently moved for 40 d. To assess the health status of animals, blood samples were collected at slaughter in MA and in conventional cages (C). Meat quality parameters were also evaluated. Concerning the in vivo oxidative status, ark-reared rabbits showed higher thiobarbituric reactive substances values than C ones, probably for the higher motor activity due to the larger living area. The lipid percentage of Longissimus lumborum muscle was lower (1.22 vs. 1.48%) in the ark group. There were no significant differences in the muscle pH, colour, water holding capacity and cooking loss. Given the higher intake of grass, rich in vitamins, carotenes, polyphenols and polyunsaturated fatty acids, the antioxidant content of meat was higher in ark-reared rabbits (7.42 vs. 6.82 µg/g of retinol, 719.2 vs. 683.3 ng/g of α-tocopherol, respectively). Even the fatty acid profile of MA rabbits reflected the higher intake of essential fatty acids from grass and the n-3 long chain polyunsaturated fatty acids (arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid) were almost doubled. Our study suggested that the fattening of rabbits in ark system could be a possible alternative system to improve the meat quality of rabbits.

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BIOLOGICAL VALUE AND CONSUMER PROPERTIES OF FISH PASTES

Food Science and Technology ◽

10.15673/fst.v15i3.2121 ◽

2021 ◽

Vol 15 (3) ◽

Author(s):

A. Menchynska ◽

T. Manoli ◽

L. Tyshchenko ◽

O. Pylypchuk ◽

A. Ivanyuta ◽

...

Keyword(s):

Fatty Acids ◽

Acid Composition ◽

Profile Analysis ◽

Control Sample ◽

Essential Amino Acids ◽

Quality Parameters ◽

Biological Value ◽

Biological Effectiveness ◽

Method Show ◽

The Ideal

The paper presents a study of the quality parameters of fish pastes and confirms their value as food products with optimised nutritional and biological characteristics. Sensory evaluation of fish pastes has shown that the samples developed have higher consumer properties compared with the control sample. The results of the profile analysis by the flavour method show that the paste Ikrynka is the closest to the ideal taste profile. The findings on the chemical composition characterise fish pastes as products with high nutritional value due to the significant content of proteins and lipids. The paste Ikrynka contains 12.68% of proteins, and the paste Zakusochna 13.43%, which is at the level of the control sample (13.05%). The mass fraction of lipids in the experimental samples exceeds the control: in the paste Ikrynka, the lipid content is 40.06%, in Zakusochna, it is 36.64%, and in the control sample, the proportion of lipids is 11.41%. The results of studying the amino acid composition of proteins show that in the test samples, all essential amino acids are present. They are well-balanced, which indicates their high biological value and makes the pastes easily assimilated by the human body. The study of the fatty acid composition of lipids present in the fish pastes shows that in the samples developed, polyunsaturated fatty acids predominate: their share in the paste Zakusochna is 44.23%, and in Ikrynka, 48.42%. By the ratios of the fatty acids С18:2:С18:1, С18:2:С18:3, and ω6:ω3, both samples of pastes are equivalent to ideal fat, which indicates high biological effectiveness of lipids in fish pastes. It has been found that the pastes Ikrynka and Zakusochna are high in vitamin E (1.83 mg/100 g and 1.64 mg/100 g respectively) due to a significant amount of vegetable oil in their composition. Ikrynka contains quite a lot of carotenoids (3.47 mg/100 g) due to the presence of carrots in its composition. The results of studying the mineral composition show that the samples of pastes developed are a source of zinc

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Level of Fatty Acids, Selected Quality Traits of Longissimus Dorsi and Semimembranosus Muscles and Their Relationship with Fattening and Slaughter Performance in Polish Landrace Pigs

Annals of Animal Science ◽

10.2478/aoas-2013-0066 ◽

2014 ◽

Vol 14 (2) ◽

pp. 417-427 ◽

Cited By ~ 1

Author(s):

Grzegorz Żak ◽

Marek Pieszka ◽

Władysław Migdał

Keyword(s):

Fatty Acids ◽

Meat Quality ◽

Saturated Fatty Acids ◽

Quality Parameters ◽

Longissimus Dorsi ◽

Quality Traits ◽

Meat Quality Traits ◽

Slaughter Performance ◽

Soxhlet Method ◽

Meat Samples

Abstract The aim of this study was to perform a comprehensive analysis of the level of fatty acids and selected meat quality traits, as well as their association with fattening and slaughter performance in Polish Landrace pigs. The study was conducted for two muscles: musculus longissimus dorsi and musculus semimembranosus. The study used 100 Polish Landrace gilts. The experimental animals originated from nucleus farms located in Poland. Their parents were animals with a known status of the RYR 1 genotype (all animals were dominant homozygotes). Pigs were fattened, slaughtered and evaluated postmortem in piggeries of the Experimental Stations of the National Research Institute of Animal Production using test station procedures. After reaching 100 kg body weight, pigs were slaughtered and their half-carcasses dissected. Fattening and slaughter parameters were determined. Meat samples were analysed for crude fat using the Soxhlet method. The composition of higher fatty acids was determined by gas chromatography. Research results indicate that saturated fatty acids found in m. longissimus dorsi and m. semimembranosus were positively correlated to n-3 and n-6 PUFA . A similarly high correlation was observed between the level of UFA and n-6 and n-3 PUFA in the loin and ham. The fact that the proportions of some acids (e.g. n-6/n-3 PUFA ) fail to meet WHO standards requires making efforts to improve them. Likewise, selection work is necessary to improve IMF levels in meat. The low correlations between meat quality traits and fattening and slaughter performance suggest that quality parameters should be regarded as independent traits in pig improvement models. In order to limit meat quality traits in pig improvement models, it is necessary to make use of the correlations between them

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Innovative Development of Pasta with the Addition of Fish By-Products from Two Species

Foods ◽

10.3390/foods10081889 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1889

Author(s):

Andrea Ainsa ◽

Adrián Honrado ◽

Pedro L. Marquina ◽

Pedro Roncalés ◽

José Antonio Beltrán ◽

...

Keyword(s):

Fatty Acids ◽

Weight Gain ◽

Sensory Analysis ◽

Profile Analysis ◽

Sea Bass ◽

Nutritional Composition ◽

Texture Profile Analysis ◽

Sensory Profile ◽

Texture Profile ◽

By Products

The fish industry generates by-products that are still nutrient-rich. Its incorporation in pasta production could be an interesting option to get functional food. Therefore, the aim of this study was to compare the nutritional composition, technological properties and sensory quality of two pastas containing tuna and sea bass by-products, separately. Durum wheat semolina and fish by-product concentrates were used in pasta manufacturing. Fatty acids profile, optimal cooking time, texture profile analysis, color, weight gain, swelling index, cooking losses and moisture were determined and compared with a non-containing fish reference. A sensory analysis was also carried out. In general, results showed a higher content of fatty acids in tuna pasta than in sea bass pasta. The texture profile analysis (TPA) showed lower hardness and fracturability in the fish pasta. Cohesiveness was higher in the tuna pasta while sea bass pasta was brighter. Fish incorporation caused a decrease in weight gain and swelling index and an increase in cooking losses. Sensory analysis established differences in homogeneity, typical aroma, fish flavor, fish odor and elasticity. It was concluded that the use of these by-products results in a more nutritious pasta although tuna content should be reduced (<3%) to improve its sensory profile.

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