scholarly journals The effects of hydrolysed sorghum on growth performance and meat quality of rabbits

2018 ◽  
Vol 26 (2) ◽  
pp. 155 ◽  
Author(s):  
Carlos Alberto Hernández-Martínez ◽  
Griselda Fabiola Treviño-Cabrera ◽  
Carlos Eduardo Hernández-Luna ◽  
Ramón Silva-Vázquez ◽  
Michael E. Hume ◽  
...  
Keyword(s):  
New Zealand ◽  
Growth Performance ◽  
Meat Quality ◽  
Biceps Femoris ◽  
Pycnoporus Sanguineus ◽  
Longissimus Lumborum ◽  
Rabbit Meat ◽  
Water Holding ◽  
New Zealand Rabbits

<p class="Articletitle">The effect of sorghum hydrolysed by <em>Trametes maxima</em> CU1 and <em>Pycnoporus sanguineus</em> CS2 was evaluated on growth performance traits and rabbit meat quality. A total of 24 unsexed New Zealand rabbits, weaned at 20 d of age, were allocated to 2 treatments: T1 (diet including 300 g/kg of non-hydrolysed sorghum) and T2 (diet including 300 g/kg of hydrolysed sorghum by <em>Trametes maxima</em> CU1 and <em>Pycnoporus sanguineus</em> CS2). Rabbits of group T2 did not have significantly different (<em>P</em>&gt;0.05) feed intake compared to those in T1. Carcass traits were also not significantly different (<em>P</em>&gt;0.05) between the 2 groups. The pH, water-holding capacity, colour and cooking loss of the longissimus lumborum were not different (<em>P</em>&gt;0.05) between treatments, whereas the pH of the rabbits biceps femoris was higher in T2 (6.21; <em>P</em>&lt;0.05) than in T1 (6.14). Meat hardness and gumminess in T2 were lower (<em>P</em>&lt;0.05) in comparison to meat from T1. Thus, sorghum hydrolysed by <em>Trametes maxima</em> CU1 and <em>Pycnoporus sanguineus</em> CS2 contributed to a better rabbit meat texture.</p>

scholarly journals Hierarchical clustering as a tool to develop a classification scheme for rabbit meat quality

2021 ◽  
Vol 29 (3) ◽  
pp. 129
Author(s):  
A. -S. Larivière-Lajoie ◽  
Dancy Cinq-Mars ◽  
Frederic Guay ◽  
Simon Binggeli ◽  
Antoni Dalmau ◽  
...  
Keyword(s):  
Meat Quality ◽  
Value Chain ◽  
Lactate Concentration ◽  
Blood Lactate Concentration ◽  
Hierarchical Cluster ◽  
Biceps Femoris ◽  
Cooking Loss ◽  
Time Class ◽  
Rabbit Meat

<p>This study aimed to characterise the quality of meat from commercially-raised rabbits. Animals came from five different producers and were  laughtered in three different plants under provincial or federal inspection jurisdiction. Animal behaviour evaluated by scan sampling prior to feed withdrawal (FW) and transport, as well as blood lactate concentration at exsanguination, did not raise concerns with respect to stress. Stomach pH was higher (<em>P</em>=0.047) when the FW time was short (≤13.5 h), at a mean value of 2.23. All pH values measured 1 h post-mortem from the Biceps femoris (BF) and almost all (97.6%) from the Longissimus lumborum (LL) were higher than 6. Values for ultimate pH measured 24 h postmortem(pH<sub>u</sub>) ranged from 5.80 to 6.83 and from 5.70 to 6.70 for BF and LL muscles, respectively. The maximum meat drip loss recorded was 2.6%, while cooking loss reached 30%. Meat lightness (L*) and colour intensity (C*) for the long FW times (≥23 h) were no different from those with short and intermediate (15.5 to 17.3 h) FW times. However, these colour parameters were higher for the short FW time class compared to the intermediate FW time class (<em>P</em>&lt;0.02). A hierarchical cluster analysis based on pH<sub>u</sub>, cooking loss and lightness (L*) from 200 rabbit loins was performed. Of the four clusters created, clusters 1 and 2 had the best and second-best meat quality, respectively. Clusters 3 and 4 had the lowest meat quality and presented DFD-like (dark, firm and dry) characteristics. Meat did not exhibit PSE-like (pale, soft, exudative) characteristics, even for the slaughter lot with the minimum mean pH<sub>u</sub>. Of the eight slaughter lots evaluated, more than 50% of the meat from three of them fell into clusters 3 and 4; all three were in the intermediate FW time class. Overall, the quality of rabbit meat analysed was acceptable for commercial use, but rather variable. This suggests that there are factors within the value chain that are not yet fully controlled and require further investigation.</p>

Growth, carcass characteristics and meat quality of Chinese indigenous Yanan pig crossbred with Duroc and Berkshire genotypes

2019 ◽  
Vol 59 (6) ◽  
pp. 1147 ◽  
Author(s):  
Yan Chen ◽  
Yingying Wei ◽  
Jianning Chen ◽  
Daojun Lv ◽  
Peining Li ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Characteristics ◽  
Essential Amino Acids ◽  
Production Performance ◽  
Total Production ◽  
Acid Ratio ◽  
Longissimus Lumborum ◽  
Water Holding ◽  
Intramuscular Fat Content

The objective of the present study was to evaluate the effects of crossbreeding on the growth, carcass characteristics and meat quality of Chinese native Yanan (YN) pig breed and related crossbreeds, including Duroc × Yanan (DY) and Duroc × (Berkshire × Yanan) (DBY). In total, 60 pigs (20 per breed) were used in the study. The results showed that both crossbreeds, especially DBY pigs, exhibited improved growth and carcass characteristics compared with those of purebred YN pigs. Moreover, the two crossbreeds, especially DBY pigs, produced acceptable meat-quality characteristics (normal pH and meat-colour values, high intramuscular fat content and water-holding capacity, acceptable muscle-fibre parameters, and strong pork flavour) similar to those of YN pigs. M. longissimus lumborum contained eight essential amino acids, with high contents in all pigs. C18:1, C16:0, C18:0, and C18:2 were the main fatty acids in M. longissimus lumborum in the three breeds, and a polyunsaturated:saturated fatty acid ratio of ~0.2 was observed in DBY and YN pigs. These results indicated that DBY pigs exhibit an acceptable total production performance and could be extensively used in commercial pig production to provide high-quality niche products.

scholarly journals Effect of Dietary Curcumin Supplementation on Duck Growth Performance, Antioxidant Capacity and Breast Meat Quality

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2981
Author(s):  
Sanjun Jin ◽  
Hao Yang ◽  
Fangju Liu ◽  
Qian Pang ◽  
Anshan Shan ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Growth Performance ◽  
Meat Quality ◽  
Protein Oxidation ◽  
Meat Color ◽  
Breast Meat ◽  
Treatment Groups ◽  
Lipid And Protein Oxidation ◽  
Water Holding

This study aimed at examining the effects of curcumin supplementation on growth performance, antioxidant capacity, and meat quality of ducks. To investigate these effects, 600 healthy ducks were randomly assigned to four treatment groups with 10 replicates pens, and each pen contained 15 ducks. Ducks were fed a diet containing curcumin at levels of 0, 300, 400, and 500 mg kg−1 in different groups. The results demonstrated that curcumin supplementation is beneficial to the growth performance (p < 0.05) of ducks and antioxidant capacity (p < 0.05) of duck meat. In addition, dietary curcumin raised the meat quality of ducks, improving the meat color, increasing water-holding capacity, and inhibiting lipid and protein oxidation. In conclusion, the present study provides important insights into both the nutrient and qualities of ducks, finding that a dietary inclusion of 400–500 mg/kg of curcumin (kg−1) has the greatest effect.

scholarly journals Growth performance, carcass characteristics and meat quality of growing rabbits housed in cages or open-air park

2011 ◽  
Vol 54 (6) ◽  
pp. 625-635 ◽  
Author(s):  
V. Pinheiro ◽  
D. Outor-Monteiro ◽  
S. Silva ◽  
J. Silva ◽  
J. L. Mourão
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Biceps Femoris ◽  
Housing System ◽  
Lower Percentage ◽  
Housing Systems ◽  
Growing Period ◽  
Fattening Period

Abstract. The study was carried out to investigate the effects of two housing systems on the growth performance, carcass traits, and meat quality of growing rabbits during the terminal fattening period. The rabbits were lodged in conventional cages between 35 and 59 days of age (growing period). At this age, they were moved into two different housing systems until they were 87 days of age (fattening period). During the fattening period, 48 rabbits were housed in 12 wire cages (0.5×0.6×0.35 m) and 48 rabbits were housed in one open-air pasture pen (20×9 m). At 87 days, 12 rabbits per treatment were slaughtered and the carcass characteristics and meat quality were evaluated. During the fattening period, the rabbits reared in cages had significantly higher live weights (3 062 vs. 2 705 g), weight gains (45.9 vs. 34.2 g·d−1) and feed intakes (163.4 vs. 110.2 g·d−1) than those reared in pens. The rabbits in the open-air group had a lower percentage of dissectible fat (1.35 vs. 4.19 %), a higher proportion of hind part (34.9 vs. 33.1 %), and less hind leg muscle (79.3 vs. 81.9 %) than caged rabbits. The m. biceps femoris of the rabbits in the open-air group had a higher cooking loss (3.64 vs. 3.02 %), Warner-Bratzler Shear Force (4.26 vs. 3.29 kg·cm−2), and myoglobin concentration (0.41 vs. 0.32 mg·g−1) than caged rabbits. The housing system had no effect on the dressing out percentage, viscera proportion, and ultimate pH. Open-air housing system reduces the growth of rabbits and the fat content of carcasses and increases the redness colour of meat.

scholarly journals Effect of chronological age and sex on tenderness and juiciness of beef from cattle raised in Puerto Rico

2021 ◽  
Vol 101 (1) ◽  
pp. 35-49
Author(s):  
Katherine Domenech ◽  
Aixa Rivera ◽  
Américo Casas ◽  
Melvin Pagán ◽  
Danilo Cianzio ◽  
...  
Keyword(s):  
Meat Quality ◽  
Lower Proportion ◽  
Chronological Age ◽  
Sensory Panel ◽  
General Acceptance ◽  
Longissimus Lumborum ◽  
Water Holding ◽  
Ph Variations ◽  
Age And Sex

Effects of chronological age (0, 2, 4, 6, and 8 permanent Incisors [PI]) and sex were evaluated on meat quality of the Longissimus lumborum muscle using 130 beef-type animals. Hot carcass weight (HCW), intramuscular fat (IF), pH, tenderness (WBS), color (L*, a*, and b*), water holding capacity and sensory properties (tenderness, juiciness, and general acceptance) were evaluated. Females had lower HCW (178 vs. 252 kg; P<0.0001), greater IF (6.48 vs. 3.87%; P<0.0001), and higher pH (5.74 vs. 5.59; P=0.0179). As age increased, IF decreased in males, while the opposite occurred in females (P=0.0153). Younger animals had lighter, redder, and yellower meat (greater L*, a* and b*, respectively; P<0.05). Higher pH resulted in lower L*, a* and b* values (P<0.05) and a lower proportion of water liberated evident by a negative correlation of -0.57 (P<0.0001). Females had more tender meat (8.06 vs. 9.08 kg; P<0.05). An interaction between sex and age (P=0.0011) resulted from females with 6 and 8 PI and males with 8 PI having lower WBS. Although unexpected, these results could have been influenced by greater pH and IF within these age categories. The sensory panel found no differences in any of the attributes tested (P>0.05). To better understand how age and sex affect meat quality, pH variations must be addressed.

scholarly journals Evaluation of meat quality of weaned rabbits administered different concentrations of probiotic strain (Saccharomyces boulardii)

2018 ◽  
Vol 34 (1) ◽  
pp. 95-105
Author(s):  
Elisha Jiya ◽  
Chiemela Chinma ◽  
Ahmed Sanusi
Keyword(s):  
Cell Count ◽  
Meat Quality ◽  
Probiotic Strain ◽  
Saccharomyces Boulardii ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Rabbit Meat ◽  
Sensory Parameters ◽  
Water Holding

The meat quality and sensory properties of weaned rabbits administered different concentrations/cell count of probiotic Saccharomyces boulardii (flora norm) were investigated. A total of 36 mixed breeds of rabbits were randomly divided to four treatments with three replicates and three rabbits per replicate. The weaned rabbits were fed the same diet. Treatments T1, T2, T3 and T4 had zero (0) concentration/cell count of probiotic, 1ml each of 160 x106 it is%1.6 x 108 cfu/ml concentration of probiotic, 1 ml each of 80 x106cfu/ml =8.0 x 107 cfu/ml of probiotic and 1 ml each of 40 x 106cfu/ml concentration of probiotic, respectively. The administration of the probiotic was done once every 14 days. Results obtained showed that there was no significant difference in moisture and crude protein content of meat from rabbits while ether extract differed significantly (P<0.05). The physical properties, cooking yield, cooking loss and water holding capacity were not significantly (P>0.05) influenced by concentrations of probiotics while pH and thermal shortening were significantly (P<0.05) influenced. All the sensory parameters measured were significantly (P<0.05) different. It was found that oral administration of probiotic Saccharomyces boulardii (flora norm) at 4 mg/ml 80 x 106cfu/ml concentration improved meat qualities and overall acceptability of rabbit meat.

scholarly journals Influence of Maternal and Postweaning Linseed Dietary Supplementation on Growth Rate, Lipid Profile, and Meat Quality Traits of Light Sarda Lambs

2016 ◽  
Vol 2016 ◽  
pp. 1-10 ◽  
Author(s):  
Massimo Trabalza-Marinucci ◽  
Laura Mughetti ◽  
David Ranucci ◽  
Gabriele Acuti ◽  
Oliviero Olivieri ◽  
...  
Keyword(s):  
Lipid Profile ◽  
Growth Performance ◽  
Meat Quality ◽  
Sensory Quality ◽  
Maternal Diet ◽  
Dietary Supplementation ◽  
Basal Diet ◽  
Body Weights ◽  
Longissimus Lumborum

The effects of dietary extruded linseed (EL) on growth performance, meat quality, and lipid profile ofSemimembranosusandLongissimus lumborummuscles of 81 Sarda lambs were studied in a 3 × 3 design: EL content (0%, 10%, and 20%) of maternal dietary concentrate fed from 20 d to parturition to 60 d of lactation and EL content (0%, 10%, 20%) of lamb concentrate fed after weaning for 30 d. The basal diet was composed of alfalfa and meadow hay during pregnancy and alfalfa hay during lactation. At slaughter, carcass and meat quality were evaluated. Sensory quality ofSemimembranosusfrom 0% and 20% EL lambs was assessed. Both maternal and postweaning diets affected growth performance, with higher body weights recorded with the 10% EL concentrate. Carcass and meat quality were not affected by diet. Saturated and monounsaturated FA decreased and n-3 polyunsaturated FA increased with increasing EL content in lamb diet. An increase in vaccenic and rumenic acid was associated with the EL content of the maternal diet. Both diets increased the n-6/n-3 FA ratio. No differences in acceptability were detected by consumers among groups. It is concluded that EL supplementation and early life nutrition can influence performance and FA metabolism in growing lambs.

scholarly journals Carcass traits and meat quality of growing rabbits in pens with and without different multilevel platforms

2016 ◽  
Vol 24 (2) ◽  
pp. 129 ◽  
Author(s):  
M. Martino ◽  
S. Mattioli ◽  
P. Farkas ◽  
Zs. Szendrő ◽  
A. Dal Bosco ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Stocking Density ◽  
Thiobarbituric Acid ◽  
Oxidative Status ◽  
Wire Mesh ◽  
Longissimus Lumborum ◽  
Rabbit Meat ◽  
Physical And Chemical

The aim of this trial was to determine the effect of the presence of wire or plastic mesh elevated platforms on carcass traits and meat quality characteristics, with particular attention to the oxidative status of growing rabbits. A total of 174 five-week old rabbits were randomly divided into 3 groups with 2 replications (6 pens; 29 rabbits/pen): pens without platforms (NoP) with a stocking density of 16 rabbits/m2 and pens with wire-mesh platforms (WP) or plastic-mesh platforms (PP) that were placed on 2 levels, with a stocking density of 16 rabbits/m2 on the floor or 9.14 rabbits/m2 when the platform were included. At 84 d rabbits were slaughtered. The slaughter traits and Longissimus lumborum (LL) physical and chemical compositition were not affected by treatments. Rabbits from the PP group showed the highest retinol and γ-tocotrienol content on LL muscle, whereas the NoP ones showed a higher α-tocotrienol and α-tocopherol level. The absence of platforms led to decreased (P&lt;0.001) thiobarbituric acid-reactive substances values and induced an improvement in n-3 polyunsaturated fatty acids. Levels of linoleic, linolenic and docosahexaenoic acids were equal to those of the WP group (23.45, 3.75, 0.64% in NoP and 22.6, 4.14, 0.53% in WP, respectively) but higher than in PP rabbits (20.86, 3.05, 0.45%, respectively). It can be concluded that the pens with elevated platforms provide greater possibilities for movement, which is beneficial from the viewpoint of animal welfare. However, this greater activity influences the oxidative status of the meat, decreasing the antioxidant content and worsening the lipid oxidation of rabbit meat.

scholarly journals Effect of an Outdoor Access System on the Growth Performance, Carcass Characteristics, and Longissimus lumborum Muscle Meat Quality of the Prestice Black-Pied Pig Breed

Animals ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1244
Author(s):  
Anne Dostálová ◽  
Alena Svitáková ◽  
Daniel Bureš ◽  
Libor Vališ ◽  
Zdeněk Volek
Keyword(s):  
Meat Quality ◽  
Crude Protein ◽  
Carcass Characteristics ◽  
Feed Conversion ◽  
Evaluation Scores ◽  
Complete Diet ◽  
Longissimus Lumborum ◽  
Indoor Conditions ◽  
Water Holding

The effect of an outdoor-access vs. conventional indoor system on the growth, carcass characteristics, and longissimus lumborum muscle (LL) meat quality was evaluated in 24 Prestice Black-Pied pigs, during the growing-finishing period. Two groups received the same complete diet and were housed separately under conventional indoor conditions, with only one group having full access to pasture (350 m2/pig). The animals showed acceptable growth rates (outdoor vs. indoor, average of 740 g/d vs. 700 g/d), feed intake (average of 2700 g/d), and feed conversion ratios (FCR) (average of 3.3 vs. 3.5). The rearing system significantly affected the fatty acid composition of the LL. Outdoor pigs had lower ratios of n − 6/n − 3 polyunsaturated fatty acids, saturation indexes, atherogenic indexes, and thrombogenic indexes, compared with indoor-raised pigs. No differences were recorded in carcass characteristics, physical meat quality traits (pH45, pH24, drip loss, water holding capacity), or the chemical composition of the meat (crude protein, cholesterol, intramuscular fat, hydroxyproline, and tocopherol). The sensory analysis of grilled LL muscle found that outdoor pigs received lower evaluation scores for tenderness, juiciness, and chewiness, but had a better overall acceptance compared to pigs reared indoors.

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