Quality Traits and Nutritional Value of Pork and Poultry Meat from Animals Fed with Seaweeds

Seaweeds have caught the attention of the scientific community in recent years. Their production can mitigate the negative impact of anthropogenic activity and their use in animal nutrition reduces the dependency on conventional crops such as maize and soybean meal. In the context of monogastric animals, novel approaches have made it possible to optimise their use in feed, namely polysaccharide extraction, biomass fermentation, enzymatic processing, and feed supplementation with carbohydrate-active enzymes (CAZymes). Their bioactive properties make them putative candidates as feed ingredients that enhance meat quality traits, such as lipid oxidation, shelf-life, and meat colour. Indeed, they are excellent sources of essential amino acids, polyunsaturated fatty acids, minerals, and pigments that can be transferred to the meat of monogastric animals. However, their nutritional composition is highly variable, depending on species, harvesting region, local pollution, and harvesting season, among other factors. In this review, we assess the current use and challenges of using seaweeds in pig and poultry diets, envisaging to improve meat quality and its nutritional value.

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The possibility of improving meat quality by using peas and faba beans in feed for broiler chickens

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1451 ◽

2021 ◽

Vol 15 ◽

pp. 40-51

Author(s):

Liga Proskina ◽

Sallija Cerina ◽

Anda Valdovska ◽

Irina Pilvere ◽

Vilija Alekneviciene

Keyword(s):

Amino Acids ◽

Meat Quality ◽

Soybean Meal ◽

Broiler Chicken ◽

Nutritional Value ◽

Essential Amino Acids ◽

Chicken Meat ◽

Faba Beans ◽

Poultry Diets

The price-to-quality ratio of broiler chicken meat is one of the reasons why consumers use these products in their daily diet. The quality of poultry products such as meat is closely associated with the nutritional value and quality of feed fed to broilers. In composing broiler diets, the main focus is turned on crude protein (CP). Because of the trend for the poultry industry to reduce its dependence on soybean meal as a source of protein, the role of pulses in the supply of protein and energy, which could partly replace the soybean meal in poultry diets, increases. Due to considerable progress in plant breeding, the present research study used peas (Pisum sativum) of the var. ‘Bruno’ and var. ‘Pinochio’ as well as faba beans (Vicia faba minora) of the var. ‘Lielplatone’ was developed in Latvia. Higher protein diets induce a higher meat protein content, accordingly, feed proteins are hydrolyzed in the digestive system into amino acids (AA) that, after absorption, are used to form proteins and to build different body tissues. The most important AA was twofold lower in peas and faba beans than in soybean meal. Although the amount of AA in feed is not directly proportional to the content of AA in broiler chicken meat, the amount of AA in poultry feed can significantly affect an important meat quality criterion for consumers – the nutritional value of protein. Therefore, the research aimed to identify changes in AA composition and chemical composition – a qualitative property of poultry meat – as a result of adding pulses (peas and beans) to poultry diets. The research results showed that the diets with an addition of faba beans and peas had a positive effect on the level of essential amino acids (EAA) and non-essential amino acids (NEAA) in broiler meat, decreased cholesterol concentration in meat, and increased energy value of meat.

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Phenotypic correlations among meat quality traits in broilers

Ciência Rural ◽

10.1590/s0103-84782011000800029 ◽

2011 ◽

Vol 41 (8) ◽

pp. 1475-1481 ◽

Cited By ~ 2

Author(s):

Luana Bertollini de Jesus Silva ◽

Leila de Genova Gaya ◽

Ana Paula Madureira ◽

Graziela Tarôco ◽

José Bento Sterman Ferraz ◽

...

Keyword(s):

Meat Quality ◽

Protein Denaturation ◽

The Other ◽

Poultry Meat ◽

Quality Traits ◽

Ph Measurements ◽

Water Losses ◽

Phenotypic Correlations ◽

Meat Quality Traits ◽

Initial Ph

The goals of this research were to estimate the phenotypic correlations among various meat quality traits from a male broiler line and to describe the relation among these variables. Phenotypical correlations were determined among quality traits, isolating the effects of slaughter date, the age of the mother and sex. The evaluated traits were pH measurements taken at time 0 and at 6 and 24 hours after slaughtering, color parameters, water loss due to exudation, thawing and cooking of the meat, and shear force. Important associations (P<0.01) were found to be significant and, in most cases, weak or moderate, varying from -0.35 to 0.28. The initial pH of the meat was not associated (P>0.05) to the other traits of the meat, whereas the pH at 24 hours after slaughter was able of directly interfering with the attributes of the meat, since this trait was inversely related with lightness and water losses, which indicates an effect of pH fall along 24h after slaughtering on protein denaturation. This study demonstrates that the variables of poultry meat quality are related and that there is a phenotypical association between lightness and cooking losses and the other attributes of the meat. The pH at 24 hours after slaughtering, lightness and cooking losses could be efficient meat quality indicators in this broiler line.

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Preliminary estimates of genetic parameters for carcass and meat quality traits in Australian sheep

Animal Production Science ◽

10.1071/an10126 ◽

2010 ◽

Vol 50 (12) ◽

pp. 1135 ◽

Cited By ~ 34

Author(s):

S. I. Mortimer ◽

J. H. J. van der Werf ◽

R. H. Jacob ◽

D. W. Pethick ◽

K. L. Pearce ◽

...

Keyword(s):

Meat Quality ◽

Nutritional Value ◽

Genetic Correlations ◽

Research Centre ◽

Quality Traits ◽

Live Animal ◽

Sheep Industry ◽

Meat Quality Traits ◽

Australian Sheep ◽

Meat Colour

Using performance from progeny born in 2007 and 2008 generated by the Information Nucleus program of the Cooperative Research Centre for Sheep Industry Innovation, preliminary estimates of heritability were obtained for a range of novel carcass and meat attributes of lamb relevant to consumers, including carcass characteristics, meat quality and nutritional value of lamb. Phenotypic and genetic correlations of live animal traits with carcass composition and meat quality traits were also estimated. The data were from progeny located at eight sites, sired by 183 rams from Merino, maternal and terminal meat breeds and were representative of the Merino, Border Leicester × Merino, Terminal × Merino and Terminal × Border Leicester-Merino production types of the Australian sheep industry. Data were available from 7176 lambs for weaning weight, 6771 lambs for ultrasound scanning and 4110 lambs for slaughter traits. For the novel meat quality traits, generally moderate to high heritability estimates were obtained for meat quality measures of shear force (0.27 aged 1 day, 0.38 aged 5 days), intramuscular fat (0.39), retail meat colour (range of 0.09 to 0.44) and myoglobin content (0.22). The nutritional value traits of omega-3 fatty acids and iron and zinc contents tended to have low to moderate heritabilities (0.11–0.37), although these were based on fewer records. Fresh meat colour traits were of low to moderate heritability (0.06–0.21) whereas measures of meat pH were of low heritability (~0.10). For the carcass traits, estimates of heritability were moderate to high for the various measures of carcass fat (0.18–0.50), muscle weight (0.22–0.35), meat yield (0.24–0.35), carcass muscle dimensions (0.25–0.34) and bone weight (0.27). Results indicate that for most lamb carcass and meat quality traits there is sufficient genetic variation for selection to alter successfully these characteristics. Additionally, most genetic correlations of live animal assessments of bodyweight, muscle and subcutaneous fat with the carcass and meat quality traits were favourable. Appropriate definition of breeding objectives and design of selection indexes should be able to account for the small unfavourable relationships that exist and achieve the desired outcomes from breeding programs.

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Kanatlı Beslenmesinde Dut Yaprağının (Morus alba) Kullanılması

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v4i6.504-507.682 ◽

2016 ◽

Vol 4 (6) ◽

pp. 504

Author(s):

Tugay Ayasan ◽

Mikail Baylan

Keyword(s):

Amino Acids ◽

Nutritional Value ◽

Fish Meal ◽

Essential Amino Acids ◽

Metabolic Energy ◽

Good Source ◽

Mulberry Leaf ◽

Amino Acids Composition ◽

Poultry Diets ◽

The Tropics

The increasing costs of conventional feedstuffs like corn, soybean meal and fish meal for poultry diets is pushing the need to find less expensive alternatives. Mulberry grows well in the tropics and subtropics, and is reported to have excellent nutritional value. Mulberry leaves are very rich in protein (15-35%), minerals (2.42-4.71% Ca, 0.23-0.97% P), 1130-2240 kcal/kg metabolic energy (ME). The amino acids composition of mulberry leaf meal indicates it is a good source of essential amino acids especially lysine (1.80%) and leucine (2.58%). In this paper, studies made on the mulberry leaf used in nutrition of poultries have been reviewed.

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Intensive genetic selection and meat quality concerns in the modern broiler industry

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/854/1/012077 ◽

2021 ◽

Vol 854 (1) ◽

pp. 012077

Author(s):

A Rajcic ◽

M Z Baltic ◽

I Brankovic Lazic ◽

M Starcevic ◽

B M Baltic ◽

...

Keyword(s):

Animal Welfare ◽

Meat Quality ◽

Nutritional Value ◽

Genetic Factors ◽

Genetic Selection ◽

Negative Attitude ◽

Poultry Meat ◽

Economic Losses ◽

Complex Concept ◽

Broiler Industry

Abstract The genetic selection toward bigger broilers provoked the development of muscular myopathies and abnormalities. Since the affected meat is downgraded and often inadequate for further processing, economic losses to the broiler industry are inevitable. In addition, not only the nutritional value of the meat has been decreased, but also sensory properties and technological traits seem to concern consumers more. This can have a very negative attitude toward poultry meat as consumers connect these traits with poor animal welfare. To avoid these problems in the future, new studies must be focused on identifying markers in live birds for newly developed myopathies. Also, better strategies for determining genetic factors, nutritional and slaughter conditions, and hence meat quality, are a complex concept, and all factors together have an impact on parameters of meat quality.

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Using Microalgae as a Sustainable Feed Resource to Enhance Quality and Nutritional Value of Pork and Poultry Meat

Foods ◽

10.3390/foods10122933 ◽

2021 ◽

Vol 10 (12) ◽

pp. 2933

Author(s):

Cátia F. Martins ◽

David M. Ribeiro ◽

Mónica Costa ◽

Diogo Coelho ◽

Cristina M. Alfaia ◽

...

Keyword(s):

Meat Quality ◽

Nutritional Composition ◽

Production Costs ◽

Poultry Meat ◽

Poultry Production ◽

High Production ◽

Poultry Feeding ◽

North And South America ◽

Swine Nutrition ◽

North And South

Cereal grains and soybean meal are the main feedstuffs used in swine and poultry feeding, two of the most consumed meats and of key relevance to food security worldwide. Such crops are grown mostly in North and South America and transported over large distances creating sustainability concerns and, furthermore, are in direct competition with human nutrition. Alternatives to these ingredients are, thus, a pressing need to ensure the sustainability of swine and poultry production. Microalgae seem to be a viable alternative due to their interesting nutritional composition. The use of different microalgae in monogastric feeding has been addressed by different researchers over the last decade, particularly their use as a supplement, whilst their use as a feed ingredient has been comparatively less studied. In addition, the high production costs of microalgae are a barrier and prevent higher dietary inclusion. Studies on the effect of microalgae on meat quality refer mostly to fatty acid composition, using these either as a functional ingredient or as a feedstuff. Within such a context and in line with such a rationale, in this review we address the current research on the topic of the use of microalgae in poultry and swine nutrition, particularly aspects concerning pork and poultry meat quality and nutritional traits.

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The impact of different agroecological conditions on the nutritional composition of quinoa seeds

PeerJ ◽

10.7717/peerj.4442 ◽

2018 ◽

Vol 6 ◽

pp. e4442 ◽

Cited By ~ 15

Author(s):

María Reguera ◽

Carlos Manuel Conesa ◽

Alejandro Gil-Gómez ◽

Claudia Mónika Haros ◽

Miguel Ángel Pérez-Casas ◽

...

Keyword(s):

Amino Acid ◽

Protein Content ◽

Mineral Composition ◽

Nutritional Value ◽

Essential Amino Acids ◽

Amino Acid Profile ◽

Nutritional Composition ◽

Nutritional Properties ◽

Nutritional Characteristics ◽

The Impact

Quinoa cultivation has been expanded around the world in the last decade and is considered an exceptional crop with the potential of contributing to food security worldwide. The exceptional nutritional value of quinoa seeds relies on their high protein content, their amino acid profile that includes a good balance of essential amino acids, the mineral composition and the presence of antioxidants and other important nutrients such as fiber or vitamins. Although several studies have pointed to the influence of different environmental stresses in certain nutritional components little attention has been paid to the effect of the agroecological context on the nutritional properties of the seeds what may strongly impact on the consumer food’s quality. Thus, aiming to evaluate the effect of the agroecological conditions on the nutritional profile of quinoa seeds we analyzed three quinoa cultivars (Salcedo-INIA, Titicaca and Regalona) at different locations (Spain, Peru and Chile). The results revealed that several nutritional parameters such as the amino acid profile, the protein content, the mineral composition and the phytate amount in the seeds depend on the location and cultivar while other parameters such as saponin or fiber were more stable across locations. Our results support the notion that nutritional characteristics of seeds may be determined by seed’s origin and further analysis are needed to define the exact mechanisms that control the changes in the seeds nutritional properties.

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Evaluation of Long Sea Snail Hinia reticulata (Gastropod) from the Middle Adriatic Sea as a Possible Alternative for Human Consumption

Foods ◽

10.3390/foods9070905 ◽

2020 ◽

Vol 9 (7) ◽

pp. 905

Author(s):

Alberto Felici ◽

Nina Bilandžić ◽

Gian Enrico Magi ◽

Nicolaia Iaffaldano ◽

Elisa Fiordelmondo ◽

...

Keyword(s):

Fatty Acid ◽

Meat Quality ◽

Fatty Acid Profile ◽

Nutritional Value ◽

Adriatic Sea ◽

Calcium Content ◽

Human Consumption ◽

Quality Traits ◽

The Common ◽

Total Body

In mid Adriatic Sea the common sea snail is the habitual snail eaten, but over the years fishermen started to capture also the long sea snail, a possible alternative for human consumption. This study aims to compare the quality traits of the edible fraction in the common and long sea snails. In this study, common and long sea snail samples were provided by fishermen in November 2018 and March 2019. Total weight (meat and shell), fractions of meat and shell (after having extracted the edible part), fatty acid, elements in meat, and calcium content in shells were determined. Meat quality traits showed high nutritional value without significant differences between the two species. The fatty acid profile showed n3/n6 ratio significantly different both considering the season of sampling (November: 4.1; March: 2.38) and the species of sea snail (common: 4.98; long: 2.86). The long species showed a higher yield in the total body and calcium content concentrations. However, the long sea snail showed 50% lower meat yield compared with the common sea snail. In conclusion, the long sea snail can be used as an alternative to the common sea snail for human consumption.

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A High Dietary Incorporation Level of Chlorella vulgaris Improves the Nutritional Value of Pork Fat without Impairing the Performance of Finishing Pigs

Animals ◽

10.3390/ani10122384 ◽

2020 ◽

Vol 10 (12) ◽

pp. 2384

Author(s):

Diogo Coelho ◽

José Pestana ◽

João M. Almeida ◽

Cristina M. Alfaia ◽

Carlos M. G. A. Fontes ◽

...

Keyword(s):

Meat Quality ◽

Chlorella Vulgaris ◽

Nutritional Value ◽

Control Diet ◽

Carcass Characteristics ◽

Live Weight ◽

Quality Traits ◽

Meat Quality Traits ◽

Finishing Pig ◽

Pork Fat

The influence of a high inclusion level of Chlorella vulgaris, individually and supplemented with two carbohydrase mixtures, in finishing pig diets was assessed on zootechnical performance, carcass characteristics, pork quality traits and nutritional value of pork fat. Forty crossbred entire male pigs, sons of Large White × Landrace sows crossed with Pietrain boars, with an initial live weight of 59.1 ± 5.69 kg were used in this trial. Swines were randomly assigned to one of four dietary treatments (n = 10): cereal and soybean meal-based diet (control), control diet with 5% C. vulgaris (CV), CV diet supplemented with 0.005% Rovabio® Excel AP (CV + R) and CV diet supplemented with 0.01% of a four-CAZyme mixture (CV + M). Animals were slaughtered, after the finishing period, with a BW of 101 ± 1.9 kg. Growth performance, carcass characteristics and meat quality traits were not influenced (p > 0.05) by the incorporation of C. vulgaris in the diets. However, the inclusion of the microalga in finishing pig diets increased some lipid-soluble antioxidant pigments and n-3 PUFA, and decreased the n-6:n-3 ratio of fatty acids, thus ameliorating the nutritional value of pork fat. Moreover, the supplementation of diets with the carbohydrase mixtures did not change (p > 0.05) neither animal performance nor meat quality traits, indicating their inefficacy in the increase of digestive utilization of C. vulgaris by pigs under these experimental conditions. It is concluded that the use of C. vulgaris in finishing pig diets, at this high incorporation level, improves the nutritional value of pork fat without compromising pig performance.

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Meat quality of poultry fed with diets supplemented with insects: A review

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/854/1/012019 ◽

2021 ◽

Vol 854 (1) ◽

pp. 012019

Author(s):

Antonella Dalle Zotte

Keyword(s):

Meat Quality ◽

Scientific Literature ◽

Sensory Profile ◽

Poultry Meat ◽

Omega 3 ◽

Black Soldier Fly ◽

Yellow Mealworm ◽

Poultry Diets ◽

The Relationship

Abstract The development of sustainable feed ingredients for monogastric livestock is now also considering insect products. Although the regulation on the use of insect products differs among countries, resulting in restrictions on use in poultry diets, global research is exploring all the strengths and weaknesses of their inclusion. The scientific literature has extensively studied the relationship between insect-containing diet and effects on ante-mortem factors in fish and poultry, however the relationship between insect-containing diet and meat quality has only recently been considered. This review aims to collect the results of the studies that have related the dietary use of some insect species, such as the black soldier fly (Hermetia illucens), the yellow mealworm (Tenebrio molitor) and the silkworm (Bombyx mori), on the physicochemical and sensory traits of poultry meat. The insect source in poultry diets rarely changed the related physicochemical variables or the sensory profile of the meat, whereas the fatty acid (FA) profile was the variable that was most affected, and inclusion of black soldier fly always resulted in meats with a more saturated FA profile, yellow mealworm in a more monounsaturated FA profile, whereas silkworm produced meat with a more unsaturated FA profile, rich in valuable omega-3 FA.

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