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progressive decrease in weight were found to be more pronounced in animals from which freed together with water were withdrawn.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 THE EFFECTS OF PRESLAUGHTER WITHHOLDING OF FEED AND WATER FROM RABBITS ON THEIR CARCASS YIELD AND MEAT QUALITY,

2021 ◽  
Vol 21 ◽  
pp. 164-169
Author(s):  
K. J. Joseph ◽  
B. Awosanya ◽  
B. A. Adebua
Keyword(s):  
Protein Content ◽  
Meat Quality ◽  
Quality Parameters ◽  
Water Holding Capacity ◽  
Average Weight ◽  
Meat Processing ◽  
Fasting Period ◽  
White Breed ◽  
Rabbit Meat ◽  
Water Holding

Ninety rabbits (California White breed) with an average weight of 2.3kg were allocated at random to one of nine treatments to assess the effects of withholding feed alone or feed together with water on darcass shrinkage and meat quality. The nine treatments were: The control (given ad libitun feed and water), and 12, 24, 36 and 48 hours periods without feed alone prior to slaughter and 12, 24, 36 and 48 hours without feed and water. Live and carcass weights were taken to monitor shrinkage. Other relevant meat quality parameters such as protein content, pll, index of water holding capacity, colour and wetness scores, cooking losses and the percentage gross composition of the carcass were determined. Live and carcass Weights, weights of head, liver, kidneys and heart decreased progressively as the length of fasting period increased. The progressive decreases in weights were found to be more pronounced in animals from which feed together with water were withdrawn. Within 24 hours of fasting, decreases 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 lenght of fasting period, with a concomitant decrease in cooking losses. The fat ratio of the carcass component decreased with increase in length of fasting. A preslaughter period of only a few hours between 0 and 12 hours is therefore recommended for rabbit meat processing.

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 Carcass Yields and Physiochemical Meat Quality of Semi-extensive and Intensively Farmed Impala (Aepyceros melampus)

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 418 ◽  
Author(s):  
Tersia Needham ◽  
Retha A. Engels ◽  
Daniel Bureš ◽  
Radim Kotrba ◽  
Berndt J. van Rensburg ◽  
...  
Keyword(s):  
Meat Quality ◽  
Proximate Composition ◽  
Production Systems ◽  
Quality Parameters ◽  
Meat Production ◽  
Production Potential ◽  
Game Species ◽  
Physiochemical Parameters ◽  
Aepyceros Melampus

The effects of sex and production systems on carcass yield, meat quality and proximate composition of sub-adult impala were evaluated by culling 35 impala from intensive (12 males) and semi-extensive (12 males and 11 females) production systems within the same game farm. While no sexual dimorphism was found for carcass weights, male impala had a higher dressing percentage than females, indicating a higher meat production potential. Few differences were observed for yields between the male impala from the different production systems, but physical meat quality parameters indicated possible stress for those kept intensively. Minor differences existed in physiochemical parameters between various impala muscles for the two sexes and production systems, providing little motivation for these factors to be considered when processing sub-adult impala carcasses. Impala meat from both sexes, all muscles and all production systems produced meat with shear force values below 43 N, and thus may be considered as tender. Furthermore, the proximate composition of all impala meat in this study ranged from 74.7 to 77.0 g/100g moisture, 20.7 to 23.5 g/100g protein, 1.2 to 2.2 g/100g fat and 1.1 to 1.3 g/100g ash content. These values compare favorably to other game species, indicating that impala meat may serve as a lean protein source.

scholarly journals Growth and Meat Quality of Prestice Black-Pied and (Landrace × Large White) × Duroc Pigs

2018 ◽  
Vol 66 (3) ◽  
pp. 701-705 ◽  
Author(s):  
Pavel Nevrkla ◽  
Eva Václavková ◽  
Pavel Horký ◽  
Vendula Kamanová ◽  
Zdeněk Hadaš ◽  
...  
Keyword(s):  
Meat Quality ◽  
Quality Parameters ◽  
Meat Production ◽  
Drip Loss ◽  
Large White ◽  
Hybrid Combination ◽  
Native Breed ◽  
Meat Content ◽  
Intramuscular Fat Content

The objective of the performed experiment was to evaluate growth performance and selected carcass traits and meat quality parameters in pigs of a native Czech breed Prestice Black-Pied pig (PB) and a commercial hybrid (H) used for meat production. The observation included 40 pigs, 20 pigs of the native breed PB and 20 pigs of the hybrid combination. The PB piglets showed higher (P ≤ 0.05) birth weight than the H piglets. The lifetime weight gain was higher (P ≤ 0.01) in the H pigs than in the PB pigs. The results also showed higher (P ≤ 0.01) backfat thickness in the PB breed than in the H pigs. Lean meat content was higher (P ≤ 0.01) in the hybrid pigs than in the PB breed. Higher (P ≤ 0.01) values of intramuscular fat content were found in the PB pigs than in the H pigs. Drip loss value was higher (P ≤ 0.01) in the H pigs by 1.3 % than in the PB pigs. The PB pigs showed more favourable (P ≤ 0.05) values of pH45,24 in comparison with the hybrid pigs.

Effect of an essential oils blend on meat characteristics of crossbred heifers finished on a high-grain diet in a feedlot

2020 ◽  
Vol 60 (4) ◽  
pp. 595
Author(s):  
Dayane Cristina Rivaroli ◽  
Maria del Mar Campo ◽  
Carlos Sañudo ◽  
Ana Guerrero ◽  
André Mendes Jorge ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Essential Oil ◽  
Lipid Oxidation ◽  
Meat Quality ◽  
Shear Force ◽  
Sweet Orange ◽  
Average Weight ◽  
Oil Blend ◽  
Water Holding

Context Natural additives have been studied to increase animal performance and the quality of meat as alternatives to the use of antibiotics. Aims The present work investigated the effects of an essential oil blend (oregano, rosemary, lemon, garlic, eucalyptus, thyme and sweet orange) incorporated into the diet of crossbred heifers on the meat quality. Methods Thirty 12-month-old half-sister crossbred heifers (1/2 Angus vs 1/2 Nellore) with an average weight of 219.8 ± 8.8 kg were allocated in individual pens for 3 months. Three diets were tested: E0.0 (without the essential oil blend); E3.5 (with 3.5 g of the essential oil blend/animal.day); E7.0 (7.0 g of the essential oil blend/animal.day). The fatty acid composition (chemical) and profile of the Longissimus muscle were evaluated. In addition, the effect of aging (1, 7 and 14 days in vacuum packs at 2°C) on the colour, cooking and thawing losses, texture, and lipid oxidation were determined. Key results The essential oil blend did not affect (P &gt; 0.05) the meat. It did not impact on the decrease in shear force, increased lipid oxidation or changes in colour with aging. Conclusions The chemical composition, water holding capacity, shear force, lipid oxidation, and fatty acid profile were not influenced by including the essential oil blend in the diet of heifers. Implications The use of low dosages of an essential oil blend could be applied in the diet of heifers, without affecting meat quality.

Effects of dietary oil inclusion on meat quality of immunocastrated male pigs

2021 ◽  
Vol 11 (2) ◽  
pp. 382-385
Author(s):  
Julia Dezen Gomes ◽  
Karine Assis Costa ◽  
Vivian Vezzoni de Almeida ◽  
Albino Luchiari Filho ◽  
Aline Silva Mello Cesar ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Control Diet ◽  
Quality Parameters ◽  
Meat Production ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Dietary Treatments ◽  
Dietary Oil

Diets high in fat have been used in the production of pigs in the growing and finishing stages for the improvement of meat production and quality parameters. Therefore, this study was conducted to evaluate the effect of adding different oil sources to the diet of immunocastrated male pigs on meat quality characteristics. Ninety-six pigs were randomly allotted to one of four dietary treatments, with six replicate pens per treatment and four pigs per pen. Dietary treatments consisted of diets supplemented with 1.5% soybean oil (SO; control) or 3% oil from SO, canola oil (CO), or fish oil (FO). After 98 days on trial, 18 pigs per treatment (n = 72) were slaughtered and samples of the Longissimus dorsi muscle were taken for Warner-Bratzler shear force and color (L*, a*, and b*) measurements. Loins from pigs fed diets containing either 3% SO or CO had decreased Warner-Bratzler shear force (P = 0.04) than those from pigs fed the control diet. Dietary treatments had no effect on color components of fresh loin. These results indicate that feeding 3% SO or CO increased pork tenderness, without compromising color meat of immunocastrated male pigs.

scholarly journals Role of microRNAs in myogenesis and their effects on meat quality in pig — A review

2020 ◽  
Vol 33 (12) ◽  
pp. 1873-1884
Author(s):  
Ambreen Iqbal ◽  
Jiang Ping ◽  
Shaokat Ali ◽  
Gao Zhen ◽  
Liu Juan ◽  
...  
Keyword(s):  
Meat Quality ◽  
Molecular Mechanisms ◽  
Muscle Development ◽  
Meat Production ◽  
Pork Industry ◽  
Water Holding ◽  
Global Population ◽  
Day By Day

The demand for food is increasing day by day because of the increasing global population. Therefore, meat, the easiest and largely available source of protein, needs to be produced in large amounts with good quality. The pork industry is a significant shareholder in fulfilling the global meat demands. Notably, myogenesis- development of muscles during embryogenesis- is a complex mechanism which culminates in meat production. But the molecular mechanisms which govern the myogenesis are less known. The involvement of miRNAs in myogenesis and meat quality, which depends on factors such as myofiber composition and intramuscular fat contents which determine the meat color, flavor, juiciness, and water holding capacity, are being extrapolated to increase both the quantity and quality of pork. Various kinds of microRNAs (miRNAs), miR-1, miR-21, miR22, miR-27, miR-34, miR-127, miR-133, miR-143, miR-155, miR-199, miR-206, miR-208, miR-378, and miR-432 play important roles in pig skeletal muscle development. Further, the quality of meat also depends upon myofiber which is developed through the expression of different kinds of miRNAs at different stages. This review will focus on the mechanism of myogenesis, the role of miRNAs in myogenesis, and meat quality with a focus on the pig.

The meat quality of guinea fowl (Numida meleagris L., 1766) and its variation under refrigeration storage

2014 ◽  
Vol 43 (6) ◽  
pp. 58-62 ◽  
Author(s):  
V.A. Zabiiakin ◽  
◽  
T.V. Zabiiakina ◽  
A.L. Kropotova ◽  
◽  
...  
Keyword(s):  
Meat Quality ◽  
Guinea Fowl ◽  
Numida Meleagris ◽  
Refrigeration Storage

scholarly journals Effect of energy concentration in the diets on sensorial and chemical parameters of Morada Nova, Santa Inez and Santa Inez x Dorper lamb meat

2010 ◽  
Vol 39 (9) ◽  
pp. 2017-2023 ◽  
Author(s):  
Ana Sancha Malveira Batista ◽  
Roberto Germano Costa ◽  
Déborah dos Santos Garruti ◽  
Marta Suely Madruga ◽  
Rita de Cássia Ramos do Egypto Queiroga ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Shear Force ◽  
Energy Concentration ◽  
Average Weight ◽  
Chemical Quality ◽  
Chemical Parameters ◽  
Lamb Meat ◽  
Sensorial Attributes ◽  
Water Holding

The objective of this study was to investigate the influence of genotype and the energy concentration in the diet on the sensorial and chemical quality of lamb meat. It was evaluated samples from 18 Morada Nova animals, 18 Santa Inez animals, and 18 Santa Inez x Dorper crossbred animals, totalizing 54 animals. The animals were kept with two diets, with energy concentrations of 10.46 and 12.56 MJ ME/kg, respectively, and slaughtered at 30 kg average weight. It was determined contents of protein, moisture, fat and ash, as well as cooking loss, water-holding capacity, shear force, and sensorial attributes of flavour, firmness and juiciness of the meat. Genotype influenced the chemical composition of lamb meat because animals of Morada Nova breed presented the highest moisture content, and Santa Inez x Dorper crossbred showed the highest protein percentage; however, there was no variation in the sensorial attributes of lamb meat of these three genotypes. The diet with the highest energy concentration provides meat with higher juiciness.

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).

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