The effects of fasting, electrolyte supplementation and electrical stimulation on carcass yield and meat quality in bulls

1992 ◽  
Vol 72 (4) ◽  
pp. 791-798 ◽  
Author(s):  
S. D. M. Jones ◽  
A. L. Schaefer ◽  
A. K. W. Tong
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Live Weight ◽  
Road Transport ◽  
Quality Parameters ◽  
Carcass Weight ◽  
Muscle Quality ◽  
Marbling Score ◽  
Carcass Yield ◽  
Weight Losses

Eighty-nine yearling beef bulls were allocated to one of four lairage treatment groups of either 0, 12, 24 or 36 h. Except for the 0-h group, all animals were given a 4-h road transport followed by either 12, 24 or 36 h in lairage pre-slaughter without feed and water. An electrolyte solution was offered during lairage to groups of bulls within the fasting treatments. Following slaughter and dressing, alternate carcass sides were stimulated (470 V, 1.5 A, 60 Hz) for 60 s, and data on muscle quality were collected. Fasting resulted in a progressive reduction in warm and cold carcass weight (as a proportion of final live weight) and reduced liver, rumen and intestine proportions. Electrolyte supplementation was effective in reducing carcass weight losses and appeared to have its greatest effect on bulls kept in lairage for 36 h. Fasting and electrolyte supplementation had few effects on muscle quality. Electrical stimulation reduced muscle shear value, lowered final muscle pH, brightened muscle colour at 24 h post mortem but had no effect on marbling score. It was concluded that electrolyte supplementation increased carcass yield in fasted bulls but had little beneficial effect on meat quality. On the other hand, electrical stimulation improved several quality parameters, including muscle shear value. Key words: Bulls, cattle, fasting, lairage, electrical stimulation, meat quality

The effect of mixing, feed restriction and genotype with respect to stress susceptibility on pork carcass and meat quality

1994 ◽  
Vol 74 (4) ◽  
pp. 587-594 ◽  
Author(s):  
A. C. Murray ◽  
S. D. M. Jones
Keyword(s):  
Meat Quality ◽  
Small Extent ◽  
Muscle Quality ◽  
Feed Restriction ◽  
Grading System ◽  
Live Animal ◽  
Carcass Yield ◽  
Weight Losses ◽  
Stress Susceptibility

The effects of genotype for stress susceptibility with respect to the halothane gene (PSS genotype: NN = homozygous normal, Nn = heterozygous, nn = homozygous recessive), in combination with fasting and mixing during the 24 h prior to shipping for slaughter upon the carcass traits and quality of the longissimus muscle were investigated using a total of 229 pigs. In comparison to pigs of the NN genotype, pigs of the nn genotype had higher warm carcass yield, cold carcass yield, yield of the major cuts and lean yield of the major cuts by 47, 39, 5 and 15 g kg−1, respectively. Pigs of the Nn genotype had 30 and 8 g kg−1 higher warm carcass yield and yield of major cuts, respectively, than did NN pigs. Pigs of the nn genotype had 178 g kg−1 and pigs of the Nn genotype had 66 g kg−1 more total lean in the major cuts than NN pigs but these differences were not detected by the carcass grading system. Mixing and fasting both caused live-animal weight losses and reduction of warm carcass yield. Fasting had the greater influence, decreasing live animal weight by 54 g kg−1 and the warm carcass yield by 12 g kg−1 in comparison to the unmixed, unfasted pigs. Combined fasting and mixing for 24 h decreased live animal weight by 62 g kg−1 and the warm carcass yield by 19 g kg−1 in comparison to the unmixed, unfasted pigs. Pigs of both nn and Nn genotypes produced poorer muscle quality than did those of the NN genotype. Fasting of pigs for 24 h pre-slaughter alleviated the PSE problem to a small extent. Mixing, with or without fasting, improved muscle quality of pigs of the Nn and nn genotypes. However, such gains in meat quality due to mixing and/or fasting are negated by the decreases in the carcass yield, by the additional carcass damage due to fighting and finally by their possible detriment to animal welfare. Key words: Mixing, fasting, halothane genotype, carcass, pork quality, pigs

scholarly journals The Effect of Stocking Density on the Slaughter Performance and Meat Quality of Pekin Ducks

2021 ◽  
Author(s):  
Sabri Arda Eratalar ◽  
Nezih OKUR ◽  
Ahmet Yaman
Keyword(s):  
Meat Quality ◽  
Stocking Density ◽  
Quality Parameters ◽  
Carcass Weight ◽  
Heart Weight ◽  
Breast Meat ◽  
Carcass Yield ◽  
Meat Weight ◽  
Pekin Ducks ◽  
Slaughter Performance

Abstract BackgroundThe effect of stocking density on slaughter performance and meat quality were primarily investigated in this research. Pekin ducks were reared until slaughter age (42 days) in three different stocking density groups (three, five and seven ducklings/m2) in four replicate pens. To compare the slaughter performance of the ducklings’ live weight, carcass weight, carcass yield, thigh and breast meat weight and yield, and edible giblets weight (heart, liver and gizzard) were investigated. The meat quality was compared between the treatment groups based on dry matter ratio, cooking loss, water holding capacity, pH values, and colour parameters (L*, a*, b*, c*, h* and ΔE* values). Results Carcass weight, carcass yield, thigh and breast meat weight were found to decrease in parallel to the increasing stocking density, resulting in a reduction in thigh and breast meat weights and ratios (P˂0.05). Increasing the stocking density decreased the heart weight, and positively improved the liver and gizzard ratio (P˂0.05). However, it did not affect the meat quality parameters investigated in this research (P˂0.05). The breast meat of the ducks reared under higher stocking density had higher L*, h* and ΔE* values, lower a* values (P˂0.05), and similar b* and c* values (P˃0.05). ConclusionsEvaluating the overall research findings, it can be concluded that increased stocking density when rearing ducks negatively affects the slaughter performance where affecting only breast meat colour and weight of thigh meat with skin in investigated meat quality parameters. More detailed researches should be undertaken considering welfare and economic issues as well.

scholarly journals Blood parameters, carcass and meat quality of slaughter pigs with and without liver milk spots

2017 ◽  
Vol 33 (4) ◽  
pp. 397-407 ◽  
Author(s):  
Nikola Cobanovic ◽  
Dragan Vasilev ◽  
Mirjana Dimitrijevic ◽  
Vlado Teodorovic ◽  
Ljiljana Jankovic ◽  
...  
Keyword(s):  
Cell Count ◽  
Meat Quality ◽  
Live Weight ◽  
Hemoglobin Concentration ◽  
Quality Parameters ◽  
Carcass Weight ◽  
Pork Quality ◽  
Indirect Measure ◽  
Slaughter Pigs ◽  
Dressing Percentage

The aim of this study was to determine the influence of liver milk spots on hematological, carcass and meat quality parameters in slaughter pigs. A total of 120 pigs with a live weight of approximately 115 kg and six months old were examined. Any signs of liver milk spots were recorded as present or absent according to Welfare Quality? protocol (2009). A complete blood picture was investigated. The following carcass quality parameters were measured: live, hot and cold carcass weights, dressing percentage, backfat thickness and meatiness. pH and temperature measurements were performed 45 minutes postmortem. Pork quality classes (PSE - pale, soft and exudative, normal, DFD - dark, firm and dry meat) were determined according to Adzitey and Nurul (2011) using pH45 value. Pigs with liver milk spots had significantly higher middle-sized cell count (monocytes, eosinophils, and basophils) and neutrophils count, but significantly lower red blood cell count, hemoglobin concentration, hematocrit and MCV than unaffected pigs. The same group of pigs had significantly lower live weight, hot carcass weight, cold carcass weight, dressing percentage and meatiness compared to the pigs free of milk spot lesions. Pigs showing liver milk spots had significantly higher pH45 value and incidence of DFD meat than pigs without pathological lesions in the livers. In conclusion, assessment of liver milk spots at slaughter line has potential to serve not only as an indirect measure of pig health and welfare, but also for the carcass and pork quality.

scholarly journals Evaluation of Chemical Composition and Meat Quality of Breast Muscle in Broilers Reared under Light-Emitting Diode

Animals ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1505
Author(s):  
Francesca Bennato ◽  
Andrea Ianni ◽  
Camillo Martino ◽  
Lisa Grotta ◽  
Giuseppe Martino
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Light Emitting Diode ◽  
Live Weight ◽  
Carcass Weight ◽  
Light Sources ◽  
Breast Meat ◽  
Carcass Yield ◽  
Light Emitting

The present study was designed to investigate the role of three different light-emitting diode (LED) light color temperatures on the growth performance, carcass characteristics, and breast meat quality of broilers. In our experimental condition, 180 chicks were randomly distributed into four environmentally controlled rooms (three replicates/treatment). The experimental design consisted of four light sources: neon (Control), Neutral (Neutral LED; K = 3500–3700), Cool (Cool LED; K = 5500–6000), and Warm (Warm LED; K = 3000–2500). Upon reaching the commercial weight (3.30 ± 0.20 kg live weight), 30 birds from each group were randomly selected, and live and carcass weight were evaluated to determinate the carcass yield. Following the slaughtering, samples of hemibreast meat were collected from each group and analyzed for physical and chemical properties, fatty acids composition, and volatile compounds. Live weight and carcass weight were negatively influenced by the Warm LED; however, no significant differences were observed in carcass yield in any of the experimental conditions. Higher drip loss values were detected in breast meat samples obtained by broilers reared under Neutral and Cool LEDs. In regard to the meat fatty acids profiles, higher polyunsaturated fatty acids (PUFA) values were detected with the Warm LED; however, the ratio of PUFA/saturated fatty acids (SFA) did not change in any group. The evaluation of volatile profiles in cooked chicken meat led to the identification of 18 compounds belonging to the family of aldehydes, alcohols, ketones, and phenolic compounds, both at 0 (T0) and 7 (T7) d after the cooking. The results of the present study suggest that the LED represents an alternative technology that is cheaper and more sustainable than traditional light sources, since it allows economic savings for poultry farming without significant alterations on the production parameters or the quality of the product.

scholarly journals Effect of breed and diet on carcass parameters and meat quality of spent hens

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Márcio Vargas-Ramella ◽  
Mirian Pateiro ◽  
Diego Rois ◽  
Anisia Arias ◽  
José Ramón Justo ◽  
...  
Keyword(s):  
Meat Quality ◽  
Meat Products ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Quality Parameters ◽  
Carcass Weight ◽  
Spent Hen ◽  
Laying Performance ◽  
Carcass Parameters

Abstract Two spent hen breeds (Mos and Isa Brown) fed with three different diets [commercial feeding (CF); corn, pea, and triticale (CPT); and corn and wheat (CW)] were studied to assess their laying performance, carcass characteristics, and meat quality parameters (breast and drumstick). A total of 48 hens reared in a traditional free-range system were used. Birds were slaughtered at 72 weeks of age after the moulting in an accredited abattoir, and measurements (for each bird) of carcass and meat started at 24h post-mortem. The results demonstrated a breed and diet effect (P < 0.05) on laying performance, carcass, and meat quality. The Mos breed showed lower laying performance, higher live weight (P < 0.001), carcass weight (P < 0.001), dressing percentage (P < 0.001), and carcass fat (P < 0.001) than Isa Brown. The breed also affected physicochemical parameters of drumstick and breast (P < 0.05). Concerning the diet effect, spent hens fed with commercial feeding shown heavier live weight (P <0.01) and carcass weight (P <0.01). Diet significantly affected most of meat quality parameters, being CPT the formulation that most affected (P < 0.05) drumstick composition, while in the breast was CF (P <0.001). Significant (P ≤ 0.005) effect in breast colour, cooking loss and hardness were observed in animals fed with alternative diets to CF. Regarding nutritional quality, no breed or diet effect (P < 0.05) was observed in MUFAs, PUFAs and n-6 contents of meat. Overall, both breeds showed a high protein and low-fat content in the breast, showing these hens as an opportunity for the development of meat products as well as an economic purpose for spent hens that reach the end of their productive lives.

scholarly journals The Effect of Green Tea (Camellia sinensis) Leaf Powder on Growth Performance, Selected Hematological Indices, Carcass Characteristics and Meat Quality Parameters of Jumbo Quail

2021 ◽  
Vol 13 (13) ◽  
pp. 7080
Author(s):  
Steve Kgotlelelo Mahlake ◽  
Caven Mguvane Mnisi ◽  
Cornelia Lebopa ◽  
Cebisa Kumanda
Keyword(s):  
Meat Quality ◽  
Green Tea ◽  
Feed Intake ◽  
Live Weight ◽  
Quality Parameters ◽  
Normal Ranges ◽  
Wide Range ◽  
Leaf Powder ◽  
Zinc Bacitracin ◽  
Grower Diet

Green tea leaves contain a wide range of active bio-compounds that are essential for sustainable quail intensification; however, its feed value is not known for the Jumbo quail. Therefore, this study evaluated the effect of different levels of green tea leaf powder (GTLP) on physiological and meat quality parameters of the Jumbo quail. One-week-old chicks (n = 350; 56.1 ± 2.12 g live-weight) were evenly distributed to 35 replicate pens and reared on five experimental diets formulated as follows: a standard grower diet with zinc-bacitracin (PosCon), a standard grower diet without zinc-bacitracin (NegCon), and NegCon diet treated with 10 (GT10), 25 (GT25) and 50 g/kg (GT50) of GTLP. Weight gain linearly decreased in week 2 but increased in week 4, whereas feed conversion efficiency linearly declined in weeks 2 and 3 as GTLP levels increased. Overall feed intake, carcass yield, and caecum and colon weights showed a linear increase with GTLP levels. Hematological parameters fell within the normal ranges reported for healthy quail. The GT10 group showed larger liver weights than the PosCon and NegCon groups. It was concluded that dietary inclusion of GTLP enhances overall feed intake and carcass performance but not feed efficiency, hematological and meat quality parameters of Jumbo quail.

An evaluation of beef carcass quality 2. Influence of variation in grazing intensity and the level of barley supplementation with silage on the carcass and meat quality of Friesian steers

1972 ◽  
Vol 15 (3) ◽  
pp. 229-237
Author(s):  
C. E. Hinks ◽  
J. H. D. Prescott
Keyword(s):  
Meat Quality ◽  
Compensatory Growth ◽  
Live Weight ◽  
Grazing Intensity ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Eating Quality ◽  
Winter Period ◽  
Carcass Quality

SUMMARYTwo experiments concerning the effects, on the carcass and meat characteristics of 18-months-old Friesian steers, of variation in grazing intensity and the level of barley feeding with silage are reported.Groups of 12 steers were grazed at different intensities over 5-month grazing periods, such that live-weight differences of 38 kg and 16 kg were recorded at housing. No compensatory growth was recorded during the subsequent winter feeding period.Whilst the grazing treatments had little effect on carcass or meat quality, higher levels of barley feeding with silage over the winter period (710 v. 410 kg/steer) had significant effects on live-weight gain, and increased carcass weight by 21 kg at slaughter. The higher yield of carcass weight was reflected in significant differences in carcass composition, joint proportions and retail cut-out value. Sixty per cent of the carcass weight difference was removed as trim fat. Differences in carcass fatness were not associated with any differences in eating quality.

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).

Effects of growth pathway on beef quality in 18-month-old Angus and South Devon ✕ Angus pasture-fed steers

2001 ◽  
Vol 72 (2) ◽  
pp. 297-308 ◽  
Author(s):  
P.D. Muir ◽  
N.B. Smith ◽  
P.M. Dobbie ◽  
D.R. Smith ◽  
M.D. Bown
Keyword(s):  
Meat Quality ◽  
Compensatory Growth ◽  
Live Weight ◽  
Considerable Effect ◽  
Growth Restriction ◽  
Carcass Weight ◽  
Winter Period ◽  
Meat Tenderness ◽  
Beef Quality ◽  
Significant Difference

AbstractThere is evidence that, in cattle, rapid compensatory growth after a period of growth restriction may increase the variability of beef quality and that variability is greater in breeds which reach larger body size at maturity. This experiment investigated the effect of compensatory growth following a period of winter growth restriction on carcass quality in steers of small and large mature size grazed on pasture. Angus (no. = 120) and South Devon ✕ Angus (SD✕ A; no. = 110) steers were allocated to non-restricted or restricted growth treatment groups and for 126 days over winter their grazing was managed to achieve mean live-weight gains of approximately 0·7 kg/day or to maintain live weight for each group respectively. Steers were slaughtered at the start (no. = 10 per breed) and end (no. = 20 per nutrition group (10 from each breed)) of the winter period for carcass evaluation. Thereafter, remaining steers were grazed together at a high pasture allowance to maximize growth and were slaughtered for carcass evaluation as they reached target live weights (Angus, 590 kg; SD✕ A, 620 kg). SD✕ A steers grew faster (P< 0·05) during both the winter and finishing periods and reached target slaughter live weights approximately 20 days earlier than Angus steers. SD✕ A steers also had leaner carcasses than Angus steers at each slaughter although there was no significant difference in meat quality between breeds. However, there was a significant effect of restriction treatment on carcass weight and meat quality. The non-restricted steers grew faster, had heavier carcasses and more tender steaks than restricted steers, although there was no significant difference in carcass fatness (adjusted for hot carcass weight). Muscle calpain activities were positively correlated with live-weight gain during the finishing period suggesting increased potential for post-mortem myofibrillar proteolysis and therefore increased meat tenderness. However, in the present experiment this was confounded by an increase in shear force with age-at-slaughter, especially in the non-restricted steers. Nevertheless, steers which were heaviest at the start of the experiment reached slaughter live weight earliest, were leaner than average and had higher calpain system activities at slaughter regardless of breed or restriction treatment. Furthermore, in the non-restricted group, high initial live weight and early slaughter was associated with lower pH and more tender meat. In conclusion, although restriction affected meat quality attributes, it appears that live weight prior to food restriction also had a considerable effect on carcass characteristics at slaughter. Therefore, the characteristics of the early growth phase prior to the finishing period may have important consequences for meat quality.

Timing and duration of low voltage electrical stimulation on selected meat quality characteristics of light and heavy cattle carcasses

2020 ◽  
Vol 60 (7) ◽  
pp. 967
Author(s):  
E. C. Webb ◽  
B. Agbeniga
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Shear Force ◽  
Sarcomere Length ◽  
Low Voltage ◽  
Carcass Weight ◽  
Drip Loss ◽  
Early Application ◽  
Early Stimulation ◽  
Stimulation Parameters

Context The present study investigated the effects of several electrical-stimulation parameters with conventional chilling of heavy- and light-grade carcasses from commercial feedlot cattle on selected meat-quality attributes. Aims The aim was to determine the combination of electrical-stimulation parameters that produced the most desirable results in terms of meat quality, which will serve as a guide to processors seeking to enact best processes in the meat industry. Methods Low-voltage electrical stimulation (110 V peak, 17 pulses/s, 5-ms pulse width) was applied either early post-mortem (PM) at 7 min or late PM at 45 min, for either 30 or 60 s on steer carcasses (n = 98) divided into two weight categories (light (≤260 kg) and heavy (≥290 kg) grades). The Longissimus lumborum muscle was evaluated for sarcomere length, myofibril fragment length (MFL), calpain-1, calpastatin, shear force and drip loss (3 and 14 days PM). Key results There were no significant differences in sarcomere length and no sarcomere shortening was observed. There were minor inconsistencies where early stimulation coincided with marginally longer MFL at 3 and 14 days PM, while late stimulation produced the shortest MFL at 14 days PM. Higher decline in calpain-1 concentration (mean 36.2%) was recorded in the early stimulated carcasses compared with the late stimulated carcasses (mean 29.7%) from 1 to 24 h PM, while calpastatin concentration decreased at a similar rate (mean 24%). Early stimulation resulted in lower shear force (P &lt; 0.05) at 3 days PM, especially in the heavier carcasses, indicating that higher initial temperature did accelerate tenderisation. At 14 days PM, there were no significant differences in shear force as regards stimulation time or carcass weight. Higher drip loss was however recorded in the early stimulated carcasses. Conclusions Early application of low-voltage electrical stimulation produced faster tenderisation early PM, due to higher rigor temperature, but, after aging for 14 days, all meat was acceptably tender with a lower variability, regardless of the stimulation time and carcass weight. Higher drip loss was associated with higher tenderness, which is normal and not a defect. Implications The use of low-voltage electrical stimulation should be encouraged for its ability to reduce variability in meat quality due to carcass-weight differences, especially in the current feedlot systems.

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