scholarly journals Carcass and meat quality attributes of Malawi Zebu steers fed Vachellia polyacantha leaves or Adansonia digitata seed as alternative protein sources to Glycine max

2019 ◽  
Vol 49 (2) ◽  
pp. 395 ◽  
Author(s):  
G Chingala ◽  
E Raffrenato ◽  
K Dzama ◽  
L.C. Hoffman ◽  
C Mapiye
Keyword(s):  
Glycine Max ◽  
Meat Quality ◽  
Quality Attributes ◽  
Adansonia Digitata ◽  
Protein Sources ◽  
Alternative Protein

scholarly journals Effects of protein sources on performance, carcass composition, blood parameters and meat quality in Charolais heifers

1970 ◽  
Vol 48 (4) ◽  
pp. 683-694
Author(s):  
M. Ragni ◽  
M.A. Colonna ◽  
A. Lestingi ◽  
S. Tarricone ◽  
F. Giannico ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Faba Bean ◽  
Blood Parameters ◽  
Carcass Composition ◽  
Productive Performance ◽  
Feed Conversion ◽  
Protein Sources ◽  
Lupin Seed ◽  
Alternative Protein

The aim of the present study was to evaluate the effects of feeding faba bean and sweet lupin as alternative protein sources to soybean on productive performance, blood parameters, carcass composition, and chemical-physical characteristics of meat and its fatty acid (FA) profile in Charolais heifers. Twenty-four heifers were divided into three homogenous groups and fed with durum wheat straw and three iso-energetic and isonitrogenous pelleted complete diets containing 14% (on as-fed basis) soybean meal; 28% faba bean; and 20% sweet lupin seed. The animals were slaughtered after a 168 day feeding period, and the Longissimus lumborum muscle was sampled for meat quality measurements. The feed conversion index was better in the heifers fed faba bean compared with the soybean treatment group (6.71 versus 7.17). No differences were found among treatment groups in productive performance, slaughtering data and physical features. The concentration of linoleic acid in the meat of the soybean group differed significantly from that in the lupin group (2.38 versus 2.11%). Feeding lupin seed increased the concentrations of C20:3 n-6 (0.09%) and C20:4 n-6 (0.20%) in meat significantly, compared with the soya- and faba bean treatments (0.06–0.07% and 0.12–0.13%, respectively). No differences were found among groups for blood parameters, except for urea concentration, which was lower in the lupin group compared with the concentrations in the serum of heifers receiving the soya bean treatment (31.29 as opposed to 37.56 mg/dL). In conclusion, since faba bean and lupin seed did not affect any of the parameters negatively, these legume grains can be included successfully as alternative protein sources in beef cattle diet.Keywords: Faba bean, lupin seed, soybean, beef cattle, feeding

scholarly journals Alternative Protein Sources vs. GM Soybean Meal as Feedstuff for Pigs—Meat Quality and Health-Promoting Indicators

Animals ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 177
Author(s):  
Marcin Sońta ◽  
Anna Rekiel ◽  
Justyna Więcek ◽  
Martyna Batorska ◽  
Kamila Puppel
Keyword(s):  
Meat Quality ◽  
Soybean Meal ◽  
Rapeseed Meal ◽  
Partial Replacement ◽  
Control Group ◽  
Finishing Pigs ◽  
Genetically Modified Soybean ◽  
Protein Sources ◽  
Alternative Protein ◽  
Health Promoting

This study aimed to explain the possibility of partial replacement of genetically-modified soybean meal (SBM GM) with pea seeds and rapeseed meal (RSM) in complete feed mixtures for growing-finishing pigs and to determine its impact on meat quality and health-promoting indices. The pigs (n = 50) were randomly divided into five groups, 10 animals each (gilts and barrows, 1:1, 3-breed: ♀ (landrace × yorkshire) × ♂ duroc), including the control group (C) and four experimental groups (E1, E2, E3, E4), and fed complete feed mixtures. The SBM GM was the only protein source in feed mixtures for control pigs. In feed mixtures for E1–E4 groups, it was partially replaced with pea seed doses of 5.0%, 10.0%, 15.0%, and 17.5% in groups E1, E2, E3, and E4, respectively. The feed mixtures were iso-energetic and iso-protein. After completed fattening, the animals were slaughtered. M. longissimus lumborum was sampled for analyses of the chemical and physical traits. The fatty acid profile determined in intramuscular fat (IMF) was used to compute the values of the health-promoting indices. The chemical and physical characteristics of meat were comparable in all groups. The study showed a dietetically-beneficial decrease in the values of atherogenicity index (AI), thrombogenicity index (TI), and saturation (S/P) in the meat of the experimental pigs vs. control group. The values of most of the analyzed quality attributes of pork justify using alternative protein sources as partial SBM GM replacers in diets for growing-finishing pigs in sustainable animal production.

Carnosine content in the porcine longissimus thoracis muscle and its association with meat quality attributes and carnosine-related gene expression

Meat Science ◽  
2017 ◽  
Vol 124 ◽  
pp. 84-94 ◽  
Author(s):  
Joël D'Astous-Pagé ◽  
Claude Gariépy ◽  
Richard Blouin ◽  
Simon Cliche ◽  
Brian Sullivan ◽  
...  
Keyword(s):  
Gene Expression ◽  
Meat Quality ◽  
Quality Attributes ◽  
Related Gene

Replacement of animal proteins in food: How to take advantage of nutritional and gelling properties of alternative protein sources

2021 ◽  
pp. 1-27
Author(s):  
Charlotte Floret ◽  
Anne-Flore Monnet ◽  
Valérie Micard ◽  
Stéphane Walrand ◽  
Camille Michon
Keyword(s):  
Protein Sources ◽  
Gelling Properties ◽  
Alternative Protein

scholarly journals Replacement of Fish Meal by Alternative Protein Sources in Rainbow Trout Diets.

1993 ◽  
Vol 59 (9) ◽  
pp. 1573-1579 ◽  
Author(s):  
Takeshi Watanabe ◽  
Juadee Pongmaneerat ◽  
Shuichi Sato ◽  
Toshio Takeuchi
Keyword(s):  
Rainbow Trout ◽  
Fish Meal ◽  
Protein Sources ◽  
Alternative Protein

Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins

Meat Science ◽  
2016 ◽  
Vol 111 ◽  
pp. 168-176 ◽  
Author(s):  
Yuan H. Brad Kim ◽  
Robert Kemp ◽  
Linda M. Samuelsson
Keyword(s):  
Meat Quality ◽  
Quality Attributes ◽  
Metabolite Profiles

scholarly journals Review: Factors affecting sheep carcass and meat quality attributes

animal ◽  
2021 ◽  
pp. 100330
Author(s):  
S. Prache ◽  
N. Schreurs ◽  
L. Guillier
Keyword(s):  
Meat Quality ◽  
Quality Attributes ◽  
Factors Affecting

scholarly journals Quality of Cattle Meat and Its Compositional Constituents

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Umer Seid Geletu ◽  
Munera Ahmednur Usmael ◽  
Yesihak Yusuf Mummed ◽  
Abdulmuen Mohammed Ibrahim
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Volatile Fatty Acids ◽  
Near Infrared ◽  
Water Solubility ◽  
Quality Attributes ◽  
Eating Quality ◽  
Human Consumption ◽  
Cattle Meat

Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. Meat quality can be evaluated according to the following parameters: pH, amount of lactic acid, volatile fatty acids, bounded water, solubility of proteins, color, and tenderness. The meat composition and physical properties of muscles have been characterized for ensuring improved eating quality. Thus, the purpose of this paper was to review the major chemical compositional and physicochemical properties of meat and, at the same time, its quality attributes and factors that affect quality of meat. A number of structural features of meat as connective tissue, muscle fibers, and tendon that attaches the muscle to the bone are visible in joint meat examined through naked eyes. Water is quantitatively the most important component of meat comprising up to 75% of weight. Meat is also composed of amino acids, fatty acids, vitamins, minerals, and other important ingredients. Quality factors perceived by consumers are related to sensory attributes (e.g., color, tenderness, and flavor), nutritional properties (e.g., calories, vitamins’ content, and fatty acids’ profile), and appearance (e.g., exudation, marbling, and visible amount of fat). However, fresh meat quality can be defined instrumentally including composition, nutrients, color, water-holding capacity, tenderness, functionality, flavors, spoilage, and contamination. Visual inspection based on sensory quality attributes and different chemical methods are used to analyze meat quality. Other methods such as computer vision and imaging spectroscopy, gas chromatographic analysis, near-infrared technology, dual-energy X-ray absorptiometry, and computerized tomography scanning are also used in the meat industry. So, the aim of the present review is to review quality characteristics of cattle meat and its composition constituents.

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