scholarly journals Phosphorus supplementation does not affect the intake, digestibility, and meat quality of Nellore young bulls fed with high-grain diets

2020 ◽  
Vol 43 ◽  
pp. e50347
Author(s):  
Laís de Oliveira Lima ◽  
Vinícius Carneiro de Souza ◽  
Juliana Duarte Messana ◽  
Pablo de Souza Castagnino ◽  
Ana Rebeca Castro Lima ◽  
...  
Keyword(s):  
Aging Time ◽  
Meat Quality ◽  
Dry Matter ◽  
Quality Parameters ◽  
Mineral Supplement ◽  
Randomized Experimental Design ◽  
Nellore Cattle ◽  
Water Holding ◽  
Additional Mineral

This study evaluated the effect of phosphorus (P) supplementation on the intake, digestibility, and quality of aged meat from Nellore young bulls fed on high-grain diets finished in feedlot. Forty young bulls (30 months old) with an initial body weight (IBW) of 296 ± 25 kg were used. It was distributed in a completely randomized experimental design. The treatments were: without P supplementation (CO), commercial mineral supplement (CM), and supplementation with dicalcium phosphate (DP) with 2.4, 4.2, or 5.0 g of P per kg of dry matter (DM), respectively. Diets were composed of sugarcane bagasse (200 g kg-1) plus concentrate (800 g kg-1) on a dry matter (DM) basis. The meat quality parameters analyzed were pH, color, cooking losses, shear force, and water-holding capacity. P supplementation did not affect the intake and digestibility of nutrients There was no interaction (p > 0.05%) between diets and the aging time for the meat quality parameters. However, bulls fed with DP exhibited lower pH (5.98) compared to CO and CM (6.19 and 6.14, respectively). The longer aging time increased the cooking losses and intensity of yellow (b*). Under Brazilian conditions, feedlot Nellore cattle fed with high-grain diets do not require additional mineral supplements.

scholarly journals THE EFFECTS OF PRE-SLAUGHTER WITHHOLDING OF FEED AND WATER ON CARCASS YIELD AND MEAT QUALITY OF INDIGENOUS GUINEAFOWL (Numida meleagris galeata pallas)

2021 ◽  
Vol 25 (1) ◽  
pp. 74-78
Author(s):  
J. K. JOSEPH ◽  
B. AWOSANYA
Keyword(s):  
Meat Quality ◽  
Quality Parameters ◽  
Meat Production ◽  
Average Weight ◽  
Fasting Period ◽  
Numida Meleagris ◽  
The Tropics ◽  
Water Holding ◽  
Sampling Times

Ninety indigenous pearl guineafowls, (Numida meleagris galeata pallas) with average weight of 1.1kg were allocated at random to one of ten treatments to assess the effects of withholding feed alone or feed together with water o carcass shrinkage and meat quality. The ten treatment were slaughter from the feed lot (control), and sampling times of 6, 12, 18 and 24hour. Weights of live and carcass were taken to monitor shrinkage along with relevant meat quality parameters. Live and carcass weights of head, liver, kidneys and heart decreased progressively as the length of fasting period increased. The progressive decrease in weight were found to be more pronounced in animals from which freed together with water were withdrawn. After 6hours of fasting decrease in weights were found to be significant (P < 0.05). ultimate pH and index of water holding capacity of the meats also increased with the increase in length of fasting period with a concomitant decrease in cooking losses. The fat ratio of the carcass component decreased with increase in length of fasting. The implications of the effect of these observation on commercial guineafowl meat production in the tropics are discussed

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 Meat quality and fatty acid profile of the musculus longissimus lumborum in Czech Fleckvieh, Charolais and Charolais × Czech Fleckvieh bulls fed different types of silages

2010 ◽  
Vol 55 (No. 11) ◽  
pp. 479-487 ◽  
Author(s):  
L. Bartoň ◽  
D. Bureš ◽  
V. Kudrna
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Dry Matter ◽  
Intramuscular Fat ◽  
Quality Parameters ◽  
Dietary Energy ◽  
Maize Silage ◽  
Different Types ◽  
Longissimus Lumborum

The effects of breed and diet containing different types of silages on meat quality parameters and fatty acid profile of m. longissimus lumborum (MLL) were evaluated in a total of 30 Czech Fleckvieh (CF), Charolais (CH) and Charolais &times; Czech Fleckvieh (CH &times; CF) bulls. The animals were fed two mixed diets: MS (based on maize silage) and LCS (based on legume-cereal mixture silage and lucerne silages) with different concentrations of dietary energy and fatty acids. The MLL from CH bulls had the lowest content of dry matter (P &lt; 0.01), less protein (P &lt; 0.01) and lighter meat (P &lt; 0.01) compared to the CF. The extensive LCS diet reduced dry matter (P &lt; 0.01) and intramuscular fat (P &lt; 0.01) and increased the content of hydroxyproline (P &lt; 0.05). The CH bulls exhibited higher PUFA n-3 (P &lt; 0.05) and lower MUFA (P &lt; 0.05) compared to the CF, with the CH &times; CF being intermediate. The LCS diet enhanced the proportions of PUFA (P &lt; 0.05) and PUFA n-3 (P &lt; 0.001) and reduced MUFA (P &lt; 0.001). In conclusion, both breed and diet affected the meat quality and fatty acid profile of the intramuscular fat of the bulls. The replacement of maize silage with the legume-cereal mixture and lucerne silages in the diet reduced the concentration of intramuscular fat and improved its fatty acid profile from the human nutrition perspective.

Effects of genotype and dietary forage to concentrate ratio during the finishing period on carcass characteristics and meat quality of lambs from hill sheep systems

2001 ◽  
Vol 137 (2) ◽  
pp. 205-220 ◽  
Author(s):  
A. F. CARSON ◽  
B. W. MOSS ◽  
L. E. R. DAWSON ◽  
D. J. KILPATRICK
Keyword(s):  
Meat Quality ◽  
Dry Matter ◽  
Carcass Characteristics ◽  
Live Weight ◽  
The Other ◽  
Grass Silage ◽  
Classification Score ◽  
Forage:Concentrate Ratio ◽  
Matter Basis

The study investigated the effects of lamb genotype produced from hill flocks on feed efficiency, carcass characteristics and meat quality in animals finished on either a high forage:concentrate ratio diet (HFC) or a low forage:concentrate ratio diet (LFC). Purebred Scottish Blackface (BXB) lambs were compared with Blue-Faced Leicester×Scottish Blackface (BLXB) and Texel×Scottish Blackface (TXB) lambs. Purebred Cheviot (CXC), Suffolk×Cheviot (SXC) and Texel×Cheviot (TXC) lambs were also investigated. Lambs on the LFC diet were offered grass silage and concentrates mixed in the proportion of 0·80 silage and 0·20 concentrates on a dry matter basis. The LFC diet consisted of 0·20 grass silage and 0·80 concentrates on a dry matter basis. Representative lambs were slaughtered at the start of the experiment and on reaching 38 and 46 kg live weight. Averaged over the two slaughter weights, within the Blackface cross lambs, BXB had a lower liveweight gain (P < 0·01) than either BLXB or TXB (138, 207 and 203 (S.E. 11·1) g/day, respectively). Within the Cheviot cross lambs, CXC had a lower liveweight gain (P < 0·05) than SXC (188 v. 220 (S.E. 11·1) g/day), while SXC and TXC (204 g/day) had similar liveweight gains. Lambs on the LFC diet had a higher dressing proportion (P < 0·001) compared with lambs finished on the HFC diet (0·466 v. 0·434 (S.E. 0·0018) kg carcass per kg live weight). Averaged over the two slaughter weights BXB lambs had a lower (P < 0·05) dressing proportion than the other genotypes. Carcass conformation classification (assessed on a five-point scale) was higher (P < 0·001) in lambs finished on the LFC diet (3·0 v. 2·4 (S.E. 0·04)). Conformation classification was higher in lambs produced from Cheviot compared with Blackface ewes (P < 0·05). Within the Blackface cross lambs, BXB and BLXB lambs had a lower conformation classification (P < 0·001) than TXB lambs (2·4, 2·4 and 2·9 (S.E. 0·08) respectively). Within the Cheviot ewes, TXC lambs had a higher (P < 0·001) classification than either CXC or SXC (3·1, 2·7 and 2·7 (S.E. 0·08) respectively). Lambs finished on the LFC diet had a higher fat classification score compared with lambs on the HFC diet (P < 0·001) (3·4 v. 2·8 (S.E. 0·04)). Fat classification was similar across all genotypes. Lambs finished on the LFC diet had a lower ash content in the carcass than lambs finished on a HFC diet (P < 0·01) (44 v. 47 (S.E. 0·8) g/kg). Lamb genotype and dietary forage:concentrate ratio had no significant effect on cooking loss, sarcomere length, Warner–Bratzler shear force and L* values. Ultimate pH (pHU) was not influenced by dietary forage:concentrate ratio, but was significantly (P < 0·01) higher in BXB lambs compared with BLXB, TXB, CXC and TXC lambs. Lambs offered the LFC diet during the finishing period had significantly higher values for a* (P < 0·05), b* (P < 0·001), C* (P < 0·001) and H0 (P < 0·05) than lambs offered a HFC diet. Of these parameters only b* was significantly affected by lamb genotype, with BXB lambs having a lower value (P < 0·05) than the other genotypes.

scholarly journals How does the dietary cottonseed hull affect the carcass characteristics and meat quality of young bulls finished in a high-concentrate diet?

2016 ◽  
Vol 38 (3) ◽  
pp. 301 ◽  
Author(s):  
Carlos Emanuel Eiras ◽  
Mariana Garcia Ornaghi ◽  
Maribel Velandia Valero ◽  
Dayane Cristina Rivaroli ◽  
Ana Guerrero ◽  
...  
Keyword(s):  
Aging Time ◽  
Meat Quality ◽  
Shear Force ◽  
Carcass Characteristics ◽  
Total Lipids ◽  
Lean Beef ◽  
Concentrate System ◽  
Cottonseed Hull ◽  
Meat Aging

This study evaluated the effects of diets composed by cottonseed hull and meat aging on carcass characteristics and meat quality from young bulls fed on a high-concentrate system. Thirty crossbred bulls were assigned in a complete randomized experimental factorial design with three diets (CH21: cottonseed hull 210 g kg-1on a DM basis, CH27: cottonseed hull 270 g kg-1on a DM basis and CH33: cottonseed hull 330 g kg-1on a DM basis) and different aging times (24 hours and 3, 7 and 14 days). Meat from CH27 diets presented smaller LM moisture content (p < 0.05). Total lipids were smaller in CH33 diet (p <0.05). At 24 hours, CH21 diet presented smaller LM cooking loss than other diets. The increasing aging time reduced the shear force (p < 0.001) on the LM. Meat from CH27 diet presented the highest luminosity (p < 0.05) and yellowness values (p < 0.001). Three or seven aging days presented smaller values of LM luminosity. Likewise, the increasing aging time presented greater (p < 0.05) yellowness within the LM. Lipid oxidation was lower from CH21 diet (p < 0.001). The fatty acid composition on LM was similar among diets. The use of cottonseed hull could be useful strategies to improve the meat quality and lean beef production. 

scholarly journals Carcass characteristics of broilers fed enzyme complex

2015 ◽  
Vol 31 (2) ◽  
pp. 153-162 ◽  
Author(s):  
F.S. Dalólio ◽  
D.P. Vaz ◽  
J. Moreira ◽  
L.F.T. Albino ◽  
L.R. Valadares
Keyword(s):  
Meat Quality ◽  
Soybean Meal ◽  
Broiler Chickens ◽  
Broiler Chicks ◽  
Enzyme Complex ◽  
Carcass Yield ◽  
Randomized Design ◽  
Enzyme Supplementation ◽  
Water Holding

Enzyme supplementation in diets based on corn and soybean meal can improve the productive performance of broilers. Thus, we aimed to evaluate the effect of the inclusion of different levels of an enzyme complex consisting of phytase, protease, xylanase, ?-glucanase, cellulase, amylase, and pectinase, for diets based on corn and soybean meal, on the parameters of carcass yield and meat quality of broilers. Six hundred broiler chicks were used, and the animals were females with one day of age, from the Cobb 500 strain, and distributed in a completely randomized design, with five levels of inclusion of the enzyme complex (0, 100, 200, 300 and 400), and six repetitions, with twenty animals each. The carcass yield and meat quality were evaluated at 35 and 42 days of age. We evaluated the characteristics of weight loss by cooking (WLC), shear force (SF), water holding capacity (WHC), pH, lightness (L*) and color (a* and b*). The parameters of performance, carcass yield and carcass parts, and meat quality were not affected by the enzyme supplementation of diets fed to broiler chickens (P >0.05), except for the performance characteristics of the breast and the wings at 42 days of age (P < 0.05).

scholarly journals Thermal stability of connective tissue and meat quality of loose structured porcine semimembranosus muscles

2006 ◽  
pp. 1-5 ◽  
Author(s):  
Liisa Voutila ◽  
Anne Maria Mullen ◽  
Paul Allen ◽  
Declan Troy ◽  
Eero Puolanne
Keyword(s):  
Connective Tissue ◽  
Meat Quality ◽  
Visual Assessment ◽  
B Value ◽  
Quality Parameters ◽  
Semimembranosus Muscle ◽  
L Value ◽  
Thermal Stability Of

Loose structure and PSE like zones on the lateral surface of porcine semimembranosus muscle have beenobserved by other researchers. However the role of connective tissue in this abnormally loose structure insemimembranosus muscle has not yet been clarified. We collected about 100g samples from 7 loosestructured and 7 normal structured Irish commercial porcine semimembranosus muscles in order tocompare the onset and peak of thermal transition temperature of intramuscular connective tissue betweenthe samples from the two groups. Meat quality parameters, ultimate pH, rough estimate for drip loss,lightness (L), redness (a) yellowness (b) and as well as electrical conductivity and reflectance were alsomeasured on the samples. Four of the samples characterized as normal by visual assessment showed DFDcharacteristic so the statistical analysis was carried out both including and excluding those samples. Inboth cases the onset (p<0.001; 56.94ºC vs. 59.82ºC) and peak (p<0.001; 62.59ºC vs. 64.06ºC) of thermaltransition temperature were significantly lower in loose structured meat than in normal structured meat.Also reflectance% was lower (p<0.01; 45.18% vs. 69.17%) and the colour lighter (higher L value; p<0.01;55.05 vs. 45.52) and more yellow (higher b value; p<0.001; 18.27 vs. 14.78) in loose structured meat thanin normal structured meat when the DFD like samples were excluded. These results indicate that loosestructure in porcine semimembranosus muscle could be attributed in part to connective tissue propertiespossibly in conjunction with PSE effects.

scholarly journals Bacteriology and Meat Quality of Moisture Enhanced Pork from Retail Markets in Canada

2017 ◽  
Vol 6 (1) ◽  
pp. 95
Author(s):  
Karola R. Wendler ◽  
Francis M. Nattress ◽  
Jordan C. Roberts ◽  
Ivy L. Larsen ◽  
Jennifer Aalhus
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Quality ◽  
Quality Characteristics ◽  
Retail Markets ◽  
Brochothrix Thermosphacta ◽  
Colour Saturation ◽  
Meat Samples ◽  
Water Holding

Packages of moisture-enhanced and conventional pork chops were collected from six Canadian retail stores on five sampling days. The composition of injection brines differed between retailers, but all contained polyphosphates and salt as main ingredients. Meat quality characteristics and bacteriology were analyzed from collected meat samples. Moisture enhanced chops had a higher pH and a higher water holding capacity than conventional. Juiciness and overall tenderness were improved in moisture enhanced chops. The surfaces of moisture enhanced chops were discoloured; the chops were darker and displayed less colour saturation. Total numbers of aerobes, psychrotrophs and lactic acid bacteria were not affected by moisture enhancement but numbers of Enterobacteriaceae, pseudomonads and Brochothrix thermosphacta, bacteria frequently associated with microbial spoilage, were approximately 1 log CFU·g-1 higher in moisture enhanced samples. This work shows moisture enhancement with injection brines containing salt and phosphates can result in a more palatable product. 

Muscle fiber type, postmortem metabolism, and meat quality of Nellore cattle with different post-weaning growth potential

2020 ◽  
pp. 104348
Author(s):  
Mariane Beline ◽  
Juan Fernando Morales Gómez ◽  
Daniel Silva Antonelo ◽  
Juliana Silva ◽  
Vicente Luiz Macedo Buarque ◽  
...  
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Fiber Type ◽  
Growth Potential ◽  
Muscle Fiber Type ◽  
Nellore Cattle

scholarly journals The effect of dietary phytase and various available phosphorus levels on performance and egg quality in Japanese quail

2019 ◽  
Vol 20 ◽  
Author(s):  
Rafaella Rossetto ◽  
Maurício Barreta ◽  
Marcos José Migliorini ◽  
Fabíula Pecher ◽  
Lenílson Fonseca Roza ◽  
...  
Keyword(s):  
Egg Production ◽  
Egg Quality ◽  
Quality Parameters ◽  
Available Phosphorus ◽  
Feed Conversion ◽  
Shell Quality ◽  
Randomized Experimental Design ◽  
Phytic Phosphorus ◽  
Phosphorus Levels

SUMMARY Birds show poor utilization of phytic phosphorus in their diets because of the lack of endogenous enzymes to digest phosphorus and make it bioavailable. Therefore, the objective of this study was to evaluate phytase supplementation in the diets of laying quails. Eighty quails were used in a completely randomized experimental design with five treatments and four replicates of four birds each. The treatments were as follows: 0.35% Pd; 0.20% Pd; 0.20% Pd + 500FTUs of phytase; 0.09% Pd; 0.09% Pd + 500 FTUs of phytase. The birds were housed in metallic batteries during a trial period of 21 days, for evaluation of egg production, egg weight, feed intake and feed conversion. After being collected, the eggs were sent to the nutrition laboratory of the department of zootechnics of the CEO/Udesc, where analyses of albumin, yolk and shell quality were performed. The results were subjected to analysis of variance, and the differences between the averages were compared using the Tukey test at 5% of significance. No differences (P> 0.05) were observed in terms of performance and egg quality parameters. We conclude that the inclusion of phytase in the diet of laying quails can be accomplished without compromising the performance and quality of the eggs. Additionally, 0.09% of 22 disponible phosphorus can be used to grant adequate performance for 21 days.

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