scholarly journals Slight Increases in Salinity Improve Muscle Quality of Grass Carp (Ctenopharyngodon idellus)

Fishes ◽  
2021 ◽  
Vol 6 (1) ◽  
pp. 7 ◽  
Author(s):  
Xi Zhang ◽  
Zhiyuan Shen ◽  
Tianpeng Qi ◽  
Rujuan Xi ◽  
Xiao Liang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Grass Carp ◽  
Amino Acid Content ◽  
Fish Muscle ◽  
Muscle Quality ◽  
Ctenopharyngodon Idellus ◽  
Significant Difference ◽  
Aquaculture Industry ◽  
Water Holding

Fish muscle quality is an important parameter in the aquaculture industry. In this study, we analyzed and compared the muscle quality of grass carp (Ctenopharyngodon idellus) cultured at salinities of 0‰, 3‰, and 6‰ (GC0, GC3, GC6). There was no significant difference in crude protein and crude fat content of muscle between GC0 and GC3. Crude fat was significantly lower in GC6 compared to the other groups. GC3 and GC6 had higher hydroxyproline content, which suggested that these groups had higher collagen content. GC3 and GC6 had higher contents of free amino acids and umami amino acids than GC0, but there was no significant difference in sweet or sour amino-acid content among groups. GC3 and GC6 had better texture properties, including hardness, gumminess, chewiness, resilience, and springiness, than GC0. GC3 had the highest water-holding capacity among the groups. As the salinity increased, the diameter of muscle fibers decreased and the sarcolemma showed a thickening trend. These results suggest that a slight increase in salinity (i.e., 3‰) can effectively improve the muscle quality of grass carp.

scholarly journals Improvement of Muscle Quality of Grass Carp (Ctenopharyngodon idellus) With a Bio-Floating Bed in Culture Ponds

2019 ◽  
Vol 10 ◽  
Author(s):  
Xi Zhang ◽  
Jingwei Wang ◽  
Rong Tang ◽  
Xugang He ◽  
Li Li ◽  
...  
Keyword(s):  
Grass Carp ◽  
Muscle Quality ◽  
Ctenopharyngodon Idellus

The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage

2018 ◽  
Vol 242 ◽  
pp. 412-420 ◽  
Author(s):  
Dawei Yu ◽  
Yanshun Xu ◽  
Joe M. Regenstein ◽  
Wenshui Xia ◽  
Fang Yang ◽  
...  
Keyword(s):  
Grass Carp ◽  
Refrigerated Storage ◽  
Ctenopharyngodon Idellus ◽  
Flavor Quality

scholarly journals Impact of Melatonin and Branched-Chain Amino Acids Cosupplementation on Quality of Life, Fatigue, and Nutritional Status in Cachectic Heart Failure Patients: A Randomized Controlled Trial

2019 ◽  
pp. 155982761987404 ◽  
Author(s):  
Hamed Jafari-Vayghan ◽  
Jalal Moludi ◽  
Sevda Saleh-Ghadimi ◽  
Elgar Enamzadeh ◽  
Mir Hossein Seyed-Mohammadzad ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Heart Failure ◽  
Amino Acids ◽  
Placebo Group ◽  
Nutritional Status ◽  
Branched Chain Amino Acids ◽  
Significant Difference ◽  
Branched Chain ◽  
The Impact

Background: Cardiac cachexia (CC) adversely affects the lifestyle of heart failure (HF) patients. The current study examined the impact of melatonin cosupplementation and branched-chain amino acids (BCAAs) on quality of life (QoL), fatigue, and nutritional status in cachectic HF patients. Methods: In this trial, 84 CC patients were randomized to melatonin, BCAAs, or coadministration (both) as intervention groups and a control group over 8 weeks. At baseline and postintervention, QoL, fatigue, and nutritional status were assessed. Results: After intervention, improvement in the overall and physical dimensions of QoL and appetite score were found to be statistically significant in the BCAAs (P < .001) and the melatonin+BCAAs (P < .001) groups compared with the placebo group. The emotional dimension score was significantly lower in the BCAAs group compared with the placebo group (P = .001). There was a statistically significant improvement in fatigue severity in all 3 intervention groups compared with the placebo group. The nutrition risk index (NRI) score increased significantly only in the melatonin group (P = .015), and there was no significant difference between the other groups (P = .804). Conclusions: Cosupplementation with BCAAs and melatonin improved QoL, fatigue status, and appetite in cachectic HF patients but did not affect NRI.

Effects of Broussonetia papyrifera-fermented feed on the growth performance and muscle quality of Hu sheep

2020 ◽  
Vol 100 (4) ◽  
pp. 771-780
Author(s):  
Yingyu Su ◽  
Guoshun Chen ◽  
Yu Cai ◽  
Bolan Gao ◽  
Xijun Zhi ◽  
...  
Keyword(s):  
Growth Performance ◽  
Solid Phase ◽  
Amino Acid Content ◽  
Muscle Quality ◽  
Control Group ◽  
Broussonetia Papyrifera ◽  
Group I ◽  
Fermented Feed ◽  
Hu Sheep

This study aims to determine the effect of adding different proportions of Broussonetia papyrifera (BP)-fermented feed on Hu sheep. A total of 40 male Hu sheep (weighting 20.6 ± 2.20 kg) were collected and then divided into group I, II, III, and IV, with 0%, 5%, 10%, and 15% of BP-fermented feed to based diet, respectively. After the trial period of 10 and 50 d, the sheep were slaughtered by conventional methods for the chemical analyses. It showed that adding 10% fermented feed could significantly increase the growth performance of the Hu sheep. Adding the fermented feed can improve the protein level, main flavor amino acid content, and fatty acid in the muscle. Based on the headspace solid-phase microextraction and gas chromatography – mass spectrometry methods, a total of 125, 120, 119, and 117 kinds of volatile compounds were identified in group I, II, III, and IV, among which the relative content of the acid compound, ester compound, ketone compound, and aldehydes in group II, III, and IV were higher than that in control group, respectively. Addition of BP-fermented feed could significantly improve growth performance and meat quality of Hu sheep.

scholarly journals Підвищення якості м’яса перепелів за згодовування біологічно активних добавок на основі підмору бджіл

2018 ◽  
Vol 8 (1) ◽  
pp. 631-636
Author(s):  
O.P. Razanova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Nutritional Value ◽  
Feed Additives ◽  
Muscle Quality ◽  
Poultry Meat ◽  
Control Group ◽  
Cadmium Content ◽  
White Meat

<p><span lang="EN-US">The purpose of the research was to investigate the chemical, mineral and amino acid content of meat of quails fed by biologically active additives based on the submerged bees of apimore, apiminum, aphytoitis. Feeding was carried out with full-fodder mixed fodders from one day to 56 days of age. The control group was fed by this fodder; experimental quails of the 2<sup>nd</sup><span>  </span>group were fed by this fodder with added 3% of the apimore compound; the 3<sup>rd</sup><span>  </span>group was fed also by apimin at the rate of 1.1 g per 1 kg of mixed fodder; the 4<sup>th</sup><span>  </span>group was also fed by apiates at a rate of 200 ml per 1 kg of mixed fodder. Apimor and apimin were thoroughly mixed with feed. The feed additive aphytoitis was drunk with water, certainly, we have taken into consideration daily water consumption of quails. Four birds were slaughtered in each group at the end of experiment. The selection of average samples of muscle tissue was carried out during anatomical disassembly of quail carcasses. Physical and chemical parameters, mineral and amino acid compositions were evaluated for the study of the effect of feed additives based on submerged bees on muscle quality. In the control group, the ratio of pulp and bone was 3.81:1, in the experimental group it was 4.07-4.2: 1. Quails fed by apiite had the highest rate of breast meatiness; it was 4.3% (p &lt;0.001) higher than in the control group. The nutritional value of white quail meat of the 2<sup>nd</sup> group was significantly higher by 7.2% (p &lt;0.01), and in the 3<sup>rd</sup> and 4<sup>th</sup> groups it was lower, respectively, by 0.6% and 1.3%. The nutritional value of white meat protein is caused by the presence of essential amino acids in it. A noticeable increase of these amino acids in poultry meat of experimental groups indicated an improvement of its dietary qualities. Under the action of apivite valine increased by 2.1% (p &lt;0.001), lysine increased by 3.6% (p &lt;0.001) in the poultry meat; under the action of apimor content of threonine increased the by 8.5% (p &lt;0.001), methionine increased by 9.8% (p &lt;0.01), and phenylalanine increased by 11.2% (p &lt;0.001). Feeding by the researched feed additives influenced the increase of calcium in white meat quail by 37.7-40.5% (p &lt;0.001), phosphorus by 8.9-17.4% (p &lt;0.001). Usage of apivite increased the cuprum content by 22.7% (p &lt;0.001). The quail meat of the 4<sup>th</sup> group was characterized by the highest content of zinc, it was by 23.3% more than the control (p &lt;0.001), the 2nd and 3rd groups had more by 5.5% and 6.7% respectively. There is a tendency to increase the iron content in the experimental groups by 5.1 to 15.6% (p &lt;0.01). In studies, the content of cadmium was lower than the <span>threshold limit value</span> under the action of the apimore by 6.0%, apimin by 8.0 % and apivite by 34.0 %, plumbum content was lower by 36.6%, 31.4% and 32.6% respectively. The best indicators for reducing cadmium content in the chest muscles had the 4<sup>th</sup> group under the action of aphids, plymbum had the 2<sup>nd</sup> group under the action of apimor. According to the results of our research, the quality of quail meat from experimental groups significantly exceeds the quality of their analogues in the control group.</span></p>

scholarly journals The effect of slaughter age and aging period on water-holding capacity and tenderness of mutton

2020 ◽  
Vol 90 (6) ◽  
pp. 611-616
Author(s):  
Ana Kaić ◽  
◽  
Ivan Širić ◽  
Silvester Žgur ◽  
Gordan Šubara ◽  
...  
Keyword(s):  
Shear Force ◽  
Sensory Quality ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Aging Period ◽  
Significant Difference ◽  
Slaughter Age ◽  
Water Holding

Mutton samples (m. longissimus thoracis et lumborum; LL) originating from 30 Istrian ewes were used to determine EZ drip loss (DL), thaw loss (TL), cooking loss (CL), and Warner-Bratzler shear force (WBSF) in relation to age at slaughter and different post mortem aging periods (1, 7, and 14 days). DL was measured according to the EZ method after storage periods of 24 and 48 h. Determination of TL, CL, and WBSF was performed for samples aged prior to freezing for 1, 7, and 14 days. A significantly lower TL (P<0.05) was observed in the mutton samples that aged for 1 day (7.76%) prior to freezing compared to the mutton samples that aged for 7 days (9.91%) and 14 days (9.32%) prior to freezing. The WBSF revealed significant differences between the aging periods (P<0.05), indicating that mutton aged 7 (33.92 N) and 14 (28.23 N) days showed greater tenderness than mutton with a shorter aging period (43.89 N). Considering that there was no significant difference between mutton aged for 7 and 14 days in water-holding capacity and shear force, there is no reasonable reason for aging mutton longer than 7 days. Therefore, further research into shorter aging periods, the sensory quality of mutton, and its acceptability by consumers is needed.

scholarly journals Use of Tremella as Fat Substitute for the Enhancement of Physicochemical and Sensory Profiles of Pork Sausage

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2167
Author(s):  
Hewen Hu ◽  
Yue Li ◽  
Long Zhang ◽  
Huajie Tu ◽  
Xinyu Wang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Profile Analysis ◽  
Essential Amino Acids ◽  
Replacement Ratio ◽  
Pork Sausage ◽  
Pork Fat ◽  
Pork Sausages ◽  
Sensory Profiles ◽  
Water Holding

Pork fat in sausage was replaced by tremella at different proportions during the process, and the physicochemical and sensory profiles of pork sausage were evaluated. Five recipes with the replacement proportion of 0%, 25%, 50%, 75%, and 100% tremella were manufactured, and their proximate compositions, water activities, textures, colors, water holding capacities (WHC), and amino acid compositions were investigated. The results showed that the protein, ash and moisture content, lightness, redness, and WHC of pork sausages were increased (p < 0.05), and textural profile analysis (TPA) and sensory quality of the sausage were improved (p < 0.05). In addition, the content of essential amino acids (lysine and isoleucine) and the non-essential amino acids (proline and tyrosine) of sausages were increased (p < 0.05). The sausage had the best sensory performance when the replacement ratio of tremella was 75%. These results indicated that replacing fat with tremella could be a valid way to obtain nutritional and healthy sausage.

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