scholarly journals The Potential Use of Layer Litter in Awassi Lamb Diet: Its Effects on Carcass Characteristics and Meat Quality

Animals ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 782
Author(s):  
Belal Obeidat ◽  
Mohammad Mayyas ◽  
Abdullah Abdullah ◽  
Mofleh Awawdeh ◽  
Rasha Qudsieh ◽  
...  
Keyword(s):  
Meat Quality ◽  
Randomized Study ◽  
Subcutaneous Fat ◽  
Fat Content ◽  
Cooking Loss ◽  
Muscle Weight ◽  
Carcass Parameters ◽  
Intermuscular Fat ◽  
Water Holding

Carcass parameters and meat quality in lambs that consumed diets having layer hen litter (LL) were evaluated in a complete randomized study. Forty-two lambs were allocated equally (14 lambs/treatment diet) into one of three iso-nitrogenous diets for 75 days. To partially replace soybean meal and barley, LL was given at 0 (LL0), 150 (LL150), or 300 g/kg (LL300) of dietary dry matter (DM). At the termination of the trial, the characteristics of carcasses (hot and cold carcass weight, dressing percentage, and carcass cuts) and meat quality (Musculus longissimus linear dimensions, ultimate pH, cooking loss, water holding capacity (WHC), shear force (SF), color coordinates) were measured after slaughtering all lambs. Longissimus muscle weight was greatest (p < 0.05) for the LL150. For the dissected loin, intermuscular fat content was lowest for the LL0 diet. However, subcutaneous fat content was lower (p < 0.05) in the LL300 diet than LL0 and LL150 diets. Rib fat depth and Musculus longissimus area were greater (p < 0.05) for LL150 than L0. No differences were found in meat pH or color parameters among treatments but WHC and SF were lower in L0 lambs than in lambs fed LL containing diets. Cooking loss was greater for the LL300 diet than the LL0 diet. In summary, quality of meat and carcasses data indicate the possibility of inclusion of LL up to 300 g/kg DM to growing Awassi lambs.

Effects of the percentage of Texel or Rouge de ľOuest genes in lambs on carcass characteristics and meat quality

1999 ◽  
Vol 69 (1) ◽  
pp. 81-92 ◽  
Author(s):  
A. F. Carson ◽  
B. W. Moss ◽  
R. W. J. Steen ◽  
D. J. Kilpatrick
Keyword(s):  
Meat Quality ◽  
Subcutaneous Fat ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Fat Content ◽  
Carcass Weight ◽  
Ewe Lambs ◽  
Bone Content ◽  
Intermuscular Fat ◽  
Ram Lambs

AbstractThis study investigated the effects of the percentage of Texel or Rouge de l’Ouest (Rouge) genes in lambs (0, 50, 75 or 100%; the remainder being Greyface (Border Leicester × Scottish Blackface)) on lamb carcass characteristics and meat quality. Ewe lambs were slaughtered at 34, 40, 46 and 52 kg and ram lambs were slaughtered at 40, 46, 52 and 58 kg live weight. Dressing proportion increased (P < 0·001) by 0·53 and 0·27 g carcass weight per kg live weight for each 1% increase in Texel or Rouge genes respectively. Carcass conformation classification increased (P < 0·001) by 0·016 and 0·007 units (on a five-point scale) for each 1% increase in Texel or Rouge genes respectively. Carcass fat depth measures were reduced by Texel and Rouge genes such that at a constant fat depth end point, carcass weight could be increased by 0·029 and 0·023 kg for each 1% increase in Texel or Rouge genes. Carcass lean content increased (P < 0·001) by 0·99 and 0·27 g/kg for each 1% increase in Texel or Rouge genes. Subcutaneous fat content was reduced (P < 0·001) by 0·36 and 0·29 g/kg for each 1% increase in Texel or Rouge genes. Intermuscular fat content was reduced (P < 0·01) by 0·38 g/kg per 1% increase in Texel genes, whereas Rouge genes had no effect. Similarly, bone content was reduced (P < 0·01) by Texel genes only (0·31 g/kg per 1% increase in Texel genes). Warner-Bratzler shear force values showed a quadratic effect with increasing Texel and Rouge genes, with an initial decrease from 0 to 50% followed by an increase to 100%. Cooking loss increased (P = 0·05) as the percentage of Rouge genes in lambs increased. Increasing the percentage of Texel or Rouge genes significantly increased L* values (P < 0·01 and P < 0·05 respectively), b* values (P = 0·05 and P< 0·05 respectively) and H° values (P < 0·001).

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

The effect of some pre-slaughter factors on meat quality of bulls slaughtered in a commercial abattoir in Turkey

2016 ◽  
Author(s):  
Serhat Karaca ◽  
Erol Arik
Keyword(s):  
Meat Quality ◽  
Cooking Loss ◽  
Quality Traits ◽  
B Values ◽  
Average Percentage ◽  
Brown Swiss ◽  
Meat Quality Traits ◽  
Transport Distance ◽  
Water Holding

One-hundred and eighteen bulls slaughtered at Van city abattoir were evaluated to determine the effects of some pre-slaughter factors on meat quality traits. The effect of breed on meat quality traits was limited except for water holding capacity (WHC) and Brown Swiss cross bulls had higher WHC than Simmental cross bulls. Bulls aged 30 months and older had higher pH24h (6.05 vs. 5.76; p less than 0.001) and lower L* and b* values than younger bulls. Bulls that were transported from 300 km away had significantly higher pH24h (6.10 vs. 5.71; p less than 0.01) and lower L*, a*, b*, cooking loss, and WBSF than bulls with £125 km transport distance (p less than 0.05-p less than 0.01). Bulls that waited unrestrained in lots had higher pH24h and lower L*, b* and WBSF (7.06 vs. 5.31; p less than 0.01) values than those that were restrained while waiting in abattoir. Effects of age, lairage and waiting type on dark cutting incidence were also significant and average percentage of dark cutting was 24.78% (pH24h ³ 6.2). As a result, it was determined that the percentage of DFD carcasses was high and dark cutting was serious problem.

Carcass traits and meat quality of quails from both sexes and eight distinct strains

2017 ◽  
Vol 57 (10) ◽  
pp. 2141 ◽  
Author(s):  
Ronan P. Gontijo ◽  
Cleube A. Boari ◽  
Aldrin V. Pires ◽  
Martinho A. Silva ◽  
Luíza R. A. Abreu ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Carcass Traits ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Carcass Weight ◽  
Water Holding ◽  
Type Strains ◽  
Meat Type

Our objective was to evaluate carcass traits and meat quality of quails from different strains and both sexes pertaining to three breeding-improvement programs. Quails from seven meat-type strains (UFV1, UFV2, UFV3, EV1, EV2, LF1 and LF2) and from one egg-laying (Japanese quail) strain (LAY) were slaughtered at 35 days of age. A completely randomised 8 (strain) × 2 (sex) factorial design was used for data analysis. Bodyweight, hot carcass weight and breast (musculus pectoralis major and m. pectoralis minor) and legs (thigh and drumstick) weights and their respective yields were determined. Ultimate pH, colour measurements, water-holding capacity, cooking loss and shear force were assessed. No difference in ultimate pH, shear force and hue was observed. The UFV3 strain had the greatest bodyweight at slaughter. The UFV3 strain had the greatest hot carcass weight in both sexes. The heaviest breasts were observed in both sexes of the UFV3 strain and in males of the UFV2 strain. The UFV3 quails had greater leg weight. The hot carcass yields of meat-type strains were greater than that of the LAY strain. The UFV3 and LAY females furnished a greater breast yield than did male quails. For males, the UFV1 strain had a greater yield of breast than that of LAY quails. The LAY quails presented the greatest yields of leg. The LAY quails had the least luminance, and the greatest water-holding capacity, cooking loss, red and yellow intensity, and chroma. In summary, meat obtained from meat-type strains had a greater water-holding capacity, lower cooking loss and greater luminance than that of the LAY strain. In addition, the meat-type strains grew appreciably faster, but the difference in yields of breast and leg meat between meat and layer strains was small. We conclude that meat-type strains, especially the UFV3, are more appropriate for enterprises focussed on meat production.

scholarly journals The Physicochemical and Microbiological Qualities of Pegagan Duck Meat Preserved with Different Concentrations of Liquid Smoke and Storage Period

2018 ◽  
Vol 42 (2) ◽  
Author(s):  
Fitra Yosi ◽  
Dyah Wahyuni ◽  
Meisji Liana Sari ◽  
Sofia Sandi
Keyword(s):  
Significant Interaction ◽  
Storage Time ◽  
Fat Content ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Total Phenol ◽  
Liquid Smoke ◽  
And Storage ◽  
Water Holding

The aim of this research was to investigate the quality of physicochemistry and microbiology of Pegagan duck meat preserved with various concentrations of liquid smoke and storage time. This study used a complete randomized design (CRD) with a 4x2 factorial pattern. The first factor was the concentration of liquid smoke solution consisted of 4 levels, namely 2; 4; 6, and 8% (v/v). The second factor was the storage time which includes 2 levels ie 12 and 24 hours. The replication used was 4 times. The observed variables were physical quality of meat (water holding capacity, cooking loss, and tenderness), chemical quality (moisture content, protein content, and fat content), and microbiological quality (total microbes, pH, acid total, and total phenol). The data were processed by analysis of variance, followed by Duncan's multiple range test (DMRT). The results showed that there was a significant interaction (P<0.05) between liquid smoke concentration and storage time to water holding capacity, cooking loss, tenderness, fat content, total phenol, total microbial, total acid, and pH in Pegagan duck meat but did not show a significant interaction with other variables. It could be concluded that the optimum liquid smoke concentration was 4% and the optimal storage time was 12 hours.

scholarly journals Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork

2020 ◽  
Vol 33 (4) ◽  
pp. 640-650
Author(s):  
Van Ba Hoa ◽  
Soo-Hyun Cho ◽  
Pil-Nam Seong ◽  
Sun- Moon Kang ◽  
Yun-Seok Kim ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Scientific Information ◽  
Quality Characteristics ◽  
Cooking Loss ◽  
Flavor Compounds ◽  
Eating Quality ◽  
Technological Quality ◽  
Water Holding

Objective: Although the slaughter of cull sows (CS) for human consumption and meat products processing appears quite common throughout the world, relatively limited scientific information regarding the meat quality parameters of this pork type is available. The present study aimed at providing the technological quality characteristics and eating quality of CS meat, and comparing with those of commercial pork.Methods: <i>Longissimus thoracis et lumborum</i> muscle samples of CS and finisher pigs (FP) at 24 h <i>postmortem</i> were collected and used for investigation of the meat quality traits (pH, color, shear force, cooking loss, water holding capacity), fatty acids, flavor compounds and sensory characteristics.Results: The CS meat had significantly higher moisture content (p = 0.0312) and water holding capacity (p = 0.0213) together with lower cooking loss (p = 0.0366) compared to the FP meat. The CS meat also exhibited higher (p = 0.0409) contents of unsaturated fatty acids, especially polyunsaturated fatty acids (PUFA, p = 0.0213) and more desirable PUFA/total saturated fatty acids ratio (p = 0.0438) compared to the FP meat. A total of 56 flavor compounds were identified, amongst the amount of 16 compounds differed significantly between the two pork groups. Most of the PUFA-derived flavor compounds (e.g., hexanal, benzaldehyde, and hydrocarbons) showed higher amounts in the CS meat. While, 3-(methylthio)-propanal and 4-methylthiazole associated with pleasant aromas (meaty and roast odor notes) were only found in the FP meat. Furthermore, no differences were reported by panelists for flavor, juiciness, tenderness, and acceptability scores between the two pork groups studied.Conclusion: The sow meat exhibited better technological quality and its eating quality could be comparable to the commercial pork. This study provides meat processors and traders with valuably scientific information which may help to improve the utilization and consumption level of sow meat.

scholarly journals Carcass Characteristics and Meat Quality of Conventionally and Organically Reared Suckling Dairy Goat Kids of the Payoya Breed

2019 ◽  
Vol 19 (4) ◽  
pp. 1143-1159 ◽  
Author(s):  
José Luis Guzmán ◽  
Francisco de la Vega ◽  
Luis Ángel Zarazaga ◽  
Anastasio Argüello ◽  
Manuel Delgado-Pertíñez
Keyword(s):  
Meat Quality ◽  
Dry Matter ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Organic Production ◽  
Dairy Goat ◽  
Male And Female ◽  
Intermuscular Fat ◽  
Water Holding

AbstractThe viability of conventional goat farms, such as the native Payoya dairy goat, could be improved by switching to organic production, but product quality needs to be ensured. The present work assesses the carcass and meat quality of Payoya kids raised under conventional and organic grazing-based systems. Twenty-four kids (12 males, 12 females) were selected from each system (n = 48). The slaughter live weight (8.52 vs. 8.28 kg), cold carcass weight (4.44 vs. 4.29 kg) and farm dressing percentage (51.7 vs. 50%) of the conventionally raised kids were significantly higher than those of the organic kids. The shoulder (first category) (21.7 vs. 22.3%) and long leg (32 vs. 32.9%) percentages were lower in the conventional than in the organic kids. The percentage contribution of the intermuscular fat (10.70 vs. 8.11%) to the shoulder weight was greater in the conventional kids, while the percentages of muscle (59.7 vs. 57.2%) and bone (24.7 vs. 22.8%) were higher in the organic kids. For the chemical composition, there were only differences between the two sexes in the percentage of fat (6.64 and 7.99% on dry matter, for male and female, respectively). For rheological variables, only differences were found in the water holding capacity (% water expelled), the meat of the organic females had a higher value (17%) than that of the conventional females (14%). For the meat colour, the conventional male kids returned the highest values for C* and Hº (14.32 and 64.34, respectively). Farms following conventional grazing-based management could easily switch to organic production. Most of the meat and carcass quality variables studied were very similar across the systems.

scholarly journals Einfluß von Booroola-Merinos auf Fettgehalt und -qualität der Schlachtkörper bei Kreuzung mit Merinofleischschafen

2000 ◽  
Vol 43 (1) ◽  
pp. 45-56 ◽  
Author(s):  
R. Suess ◽  
K. Heylen ◽  
G. von Lengerken
Keyword(s):  
Subcutaneous Fat ◽  
Fat Distribution ◽  
Pleiotropic Effect ◽  
Fat Content ◽  
Fat Percentage ◽  
Fat Quality ◽  
Kidney Fat ◽  
Intermuscular Fat ◽  
Fat Score

Abstract. Title of the paper: The effect of Booroola on fat content and fat quality of carcasses in crosses with German Mutton Merinos Taking actual consumer demands into consideration possible influences of fecundity genes, like that of the Australian Booroola Merino (FecB), on fat content, fat distribution and fat quality of lamb carcasses are of special interest. Within a project investigating the introgression of the FecB-gene into German Mutton Merino (GMM) in total 144 male lambs with different portions of Booroola (B) were tested between 1995 and 1997. The animals were fed ad lib. a pelleted grain mixture from 20 up to 42 kg body weight. There are no differences in kidney fat percentage, subcutaneous fat thickness, percentage fat of the loin as well as intramuscular fat (IMF) between carcasses of B-crosses (1/8 or 1/16 B) and GMM. Differences in the fat score disappear in lambs of the third backcross generation. The offspring of heterozygous carriers has a higher percentage of intermuscular fat and less IMF. B-crosses show lower melting points in IMF and kidney fat, which corresponds with changes in the fatty acid composition. Also the ratio between linoleic and linolenic acid was higher, especially in the offspring of gene-carriers. In general the differences between GMM and the involved B-crosses are small and unfavourable estimations of the carcass quality by the consumers are unlikely. Obvious there is no pleiotropic effect of the FecB-gene on fat content, distribution and quality. Correlated effects appear only in a few traits and show no evidence in crossbred lambs with even or less than 1/16 B.

scholarly journals Analysis of FTO and PLIN2 Polymorphisms in Relation to Carcass and Meat Quality Traits in Pigs

2019 ◽  
Vol 19 (1) ◽  
pp. 71-83 ◽  
Author(s):  
Daniel Polasik ◽  
Eva-Maria Kamionka ◽  
Mirosław Tyra ◽  
Grzegorz Żak ◽  
Arkadiusz Terman
Keyword(s):  
Meat Quality ◽  
Fat Content ◽  
Longissimus Dorsi ◽  
Quality Traits ◽  
Large White ◽  
Meat Quality Traits ◽  
Pcr Rflp ◽  
Perilipin 2 ◽  
Water Holding ◽  
Intramuscular Fat Content

AbstractThe aim of this study was to analyze the association of polymorphisms in alpha-ketoglutarate-dependent dioxygenase (FTO) and perilipin 2 (PLIN2) genes with carcass and meat quality traits in pigs reared in Poland. The research covered 578 sows that belong to the following breeds: Duroc, Hampshire, Polish Landrace, Pietrain, Puławska and Polish Large White. FTO (FM244720:g.400C>G) and PLIN2 (GU461317:g.98G>A) genes variants were determined by means of PCR-RFLP and ACRS-PCR methods respectively. Association between individual genotypes and analyzed traits was calculated by means of GLM procedure for Polish Landrace, Polish Large White and Puławska breeds separately and for all six breeds together in case of FTO gene. The results showed that FTO variants were associated with weight of loin without backfat and skin (WL), loin eye area (AL) and meat percentage (MP) in Polish Large White (P≤0.05), mean backfat thickness from 5 measurements (BFT) and pH measured 45 min after slaughter in m. longissimus dorsi (pH24 ld) as well as with water holding-capacity (WHC) in Puławska breed (P≤0.01). PLIN2 genotypes, however were correlated with WL and height of the loin eye (HL) in Polish Large White and Puławska (P≤0.05), AL in Polish Large White (P≤0.01) as well as luminosity (L*) in Puławska (P≤0.05) pigs. We observed most consistent relationships of PLIN2 SNP with intramuscular fat content (IMF) and WHC. In 3 analyzed breeds GG genotype was connected with highest values of these traits (P≤0.05).

scholarly journals Influence of probiotic and prebiotic on meat quality of broiler chicken carcasses

2021 ◽  
Vol 32 ◽  
pp. 04009
Author(s):  
Irina Chervonova
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
First Grade ◽  
Control Group ◽  
Muscle Weight ◽  
The Third ◽  
The Impact ◽  
Positive Effect

The article presents the results of studying the impact of the spore-forming probiotic “Olin” and the prebiotic “Eсofiltrum” on the meat quality of broiler chicken carcasses of the Ross-308 cross. In the course of the research, it has been found that the inclusion of these preparations in the broiler diet has a positive effect on the studied indicators: the pre-slaughter weight increased by 4.3-5.7%, the weight of the gutted carcass by 4.6-6.2%, the muscle weight 4.8-6.5%, the weight of the loin muscles by 5.7-8.2%. The ratio of edible parts to inedible parts is 4.14 in the third experimental group, 4.08-in the second, and 4.04-in the control. Based on the results of the anatomical cutting of broiler carcasses and according to the fatness indicators the poultry carcasses of the third and second experimental groups, 87.5% and 87.2%, respectively, belong to the first grade, and the yield of the first grade carcasses is 86.2% in the control group. Meat products obtained from both the control poultry and the poultry of both experimental groups has no off-aroma odor and taste, the meat is juicy, tender and aromatic. The products obtained from broiler chickens, whose ration includes the probiotic “Olin” and the prebiotic “Ecofiltrum”, do not have any deviations from the established standards and norms. During the research, it has been found that the use of the studied drugs has a positive effect on the meat quality of poultry carcasses. However, broiler chickens receiving the probiotic “Olin” has more pronounced meat qualities.

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