Meat quality of Morada Nova lambs subjected to different feeding regimes

This study aimed to evaluate the effect of pre- and post-calving feed restriction on quantitative characteristics and lipid profile of meat from Morada Nova sheep. Twenty-four male lambs from single births only, with an initial weight of 10.0 ± 3.07 kg and at four months of age, were distributed in a randomized complete design, into three groups: pre-calving restriction (R-PRE; n=8) post-calving restriction (R-POS; n=8), and ad libitum feeding (ADLI; n=8). To make up the experimental treatments, the feeding regime applied previously on the sheep in the last third of pregnancy was considered. Treatments ADLI and R-POS were composed of lambs born from ewes fed ad libitum in the last third of pregnancy. Treatment R-PRE consisted of lambs born from ewes subjected to feed restriction in the last third of pregnancy at 60% of the recommended requirements for the group of ewes feeding ad libitum. For the lambs from treatments ADLI and R-PRE, the diet was supplied allowing 20% of the total supplied as refusals. For the animals from R-POS, a 30% restriction was imposed in relation to the animals feeding ad libitum. Animals were slaughtered with an average live weight of 25 kg. Afterwards, carcasses were chilled at 4 ºC for 24 h. Meat quality measurements were taken on the right side of each carcass; pH was determined immediately after slaughter and then again after chilling. Samples of the longissimus dorsi muscle were collected and frozen at -20 ºC. Moisture, ash, protein, total lipids, water-holding capacity, and cooking loss were determined in the meat samples, which were then subjected to the shear-force test. The sensory analysis was determined by the hedonic-scale test, in which sensory parameters of tenderness, juiciness, flavor, aroma, and overall acceptability and fatty acid profile were evaluated. There was a feed-restriction effect on protein, lipids, and water-holding capacity (P0.05). Saturated fatty acid contents were affected by the treatments (P0.05). Feed restriction does not compromise the physicochemical or sensory quality of Morada Nova lambs meat, but rather provides a meat product of good acceptance.

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Qualitative feed restriction for late finishing pigs on meat quality and fatty acid profile

Semina Ciências Agrárias ◽

10.5433/1679-0359.2016v37n4supl1p2343 ◽

2016 ◽

Vol 37 (4Supl1) ◽

pp. 2343

Author(s):

Apauliana Daniela Lima da Silva ◽

José Aparecido Moreira ◽

Rafael Leandro Ramos de Oliveira ◽

Lorena Cunha Mota ◽

Elisanie Neiva Magalhães Teixeira ◽

...

Keyword(s):

Fatty Acid ◽

Meat Quality ◽

Carcass Traits ◽

Subcutaneous Fat ◽

Basal Diet ◽

Feed Restriction ◽

Finishing Pigs ◽

Food Ingredient ◽

Longissimus Dorsi Muscle

The aim of this study was to evaluate the effects of including cashew bagasse bran (CBB) as a food ingredient in qualitative feed restriction programs on the carcass traits and meat quality of barrows and gilts. Twenty–four crossbred pigs (12 barrows and 12 gilts) were used, with an average initial body weight of 57.93 ± 3.67 kg/LW. The experimental design was a randomized block 3x2 factorial arrangement with three levels (0%, 15% and 30% CBB), two sexes (barrows and gilts) and four repetitions. The treatments were composed of the basal diet (BD) formulated with corn, soybean meal and a commercial base mix for finishing pigs, to which different levels of CBB were added. At the end of the trial period, the animals were slaughtered for the evaluation of the meat quality and carcass traits. The inclusion of CBB in the diets did not affect the carcass traits of the gilts but affected the carcass traits of the barrow positively, increasing theyield of meat in the chilled carcass and reducing the thickness of subcutaneous fat. In the longissimus dorsi muscle and in the adipose tissue of the pigs, the myristic (C14:0), palmitoleic (C16:1), oleic (C18:1), linoleic (C18:2), linolenic (C18:3) and arachidonic (C20:4) fatty acids were evaluated, and no effect was observed (P > 0.05) from the levels of CBB in the diets. In the comparisons between the sexes, a greater concentration of C20:4 fatty acid was observed in the carcass of the gilts. In this context, CBB was considered for use as a feed ingredient in programs of qualitative feed restriction for finishing pigs.

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Effect of lairage on lamb welfare and meat quality

Animal Production Science ◽

10.1071/an10274 ◽

2011 ◽

Vol 51 (10) ◽

pp. 952 ◽

Cited By ~ 17

Author(s):

G. Liste ◽

G. C. Miranda-de la Lama ◽

M. M. Campo ◽

M. Villarroel ◽

E. Muela ◽

...

Keyword(s):

Fatty Acid ◽

Meat Quality ◽

Blood Cells ◽

White Blood Cells ◽

Water Holding Capacity ◽

Creatinine Kinase ◽

Trained Panel ◽

Sensory Analyses ◽

Yellow Index ◽

Water Holding

The study analysed the effect of lairage on some indicators of welfare and meat quality in lambs. Forty-eight lambs were divided into two treatments: T1 without lairage and T2 with 12 h of lairage. Blood samples were collected at slaughter to analyse cortisol, lactate, glucose, creatinine kinase, non-esterified fatty acid, white blood cells, red blood cells, haematocrit and ratio of neutrophil : lymphocytes. Meat from the M. longissimus was analysed in terms of pH 24 h post-mortem, water-holding capacity, texture and colour. Sensory analyses were performed by a trained panel. Lairage had a significant effect on stress response, but had no effect on haematological variables. The lambs with a lairage period before slaughter (T2) had significantly (P ≤ 0.001) lower values of cortisol at the time of slaughter. A similar result was observed for lactate and glucose, with T1 lambs showing significantly (P ≤ 0.05) higher values than T2 lambs. The creatinine kinase activity and non-esterified fatty acid concentrations were highest in T2 lambs (P ≤ 0.05). Instrumental and sensory meat quality were not affected, with the exception of water-holding capacity and some meat colour indicators. The water-holding capacity was significantly higher for T2 (P ≤ 0.05), while T1 lambs had a higher yellow index (P ≤ 0.05) and hue (P ≤ 0.05). The results obtained in this study suggest that animals will be less stressed at the time of slaughter with an overnight lairage compared with slaughter on arrival at the abattoir. While stress at the time of slaughter can influence meat quality, these changes were small and always within the normal commercial range.

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Comparative evaluation of quality and composition of ostrich, turkey and broiler meat

Biotechnology in Animal Husbandry ◽

10.2298/bah1202385j ◽

2012 ◽

Vol 28 (2) ◽

pp. 385-392 ◽

Cited By ~ 3

Author(s):

V. Jukna ◽

J. Klementaviciūtė ◽

E. Meskinytė-Kausilienė ◽

N. Peciulaitienė ◽

M. Samborskytė ◽

...

Keyword(s):

Meat Quality ◽

Comparative Evaluation ◽

Cholesterol Content ◽

Water Holding Capacity ◽

Nutritional Properties ◽

Broiler Meat ◽

Turkey Meat ◽

Meat Samples ◽

Water Holding

In this article are presented research data on comparative evaluation of meat quality of various poultry species. The study was made on 5 samples of ostrich, turkey and broiler meat. Samples were weighed 500 to 550 grams. Qualitative and nutritional properties of meat from different species of poultry were estimated. The chemical composition, pH, color, firmness, water holding capacity, cooking loss, drip loss of ostrich, turkey and broiler meat were analyzed. Meat quality studies were carried out according to generally accepted methodologies. Analyses have shown that the highest fat content was in the broiler meat (p <0.001). Ostrich, turkey and broiler meat acidity values were very similar, slightly more distinct in turkey meat (p <0.01). The lowest water holding capacity was established in ostrich, the highest in turkey meat (p <0.01). Comparison in regard to meat firmness, it was observed on the ostrich meat had the highest firmness (p <0.01). Also, the highest cholesterol content was established in the ostrich meat.

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Carcass traits and meat quality of steers on pasture submitted to different dietary supplementation

Semina Ciências Agrárias ◽

10.5433/1679-0359.2019v40n6p2693 ◽

2019 ◽

Vol 40 (6) ◽

pp. 2693

Author(s):

Bruna Biava de Menezes ◽

Henrique Jorge Fernandes ◽

Maria da Graça Morais ◽

Edneia Pereira Rosa ◽

Andrea Roberto Duarte Lopes Souza ◽

...

Keyword(s):

Body Weight ◽

Meat Quality ◽

Carcass Traits ◽

Subcutaneous Fat ◽

Dietary Supplementation ◽

Feeding Strategies ◽

Concentrate Supplementation ◽

Longissimus Dorsi Muscle ◽

Ad Libitum

This study aimed at evaluating carcass traits and meat quality of Nellore steers on pasture submitted to different dietary supplementation strategies. The 32 Nellore animals tested (8 ± 0.6 months) were raised under rotational grazing on Brachiaria brizantha cv. Piatã (syn. Urochloa brizantha cv. Piatã) pasture and distributed in four treatments: supply of mineral salt ad libitum in the growth and finishing phases (MSGF); concentrate supplementation only during the growth phase (CG); concentrate supplementation only during the finishing phase (CF) and concentrate supplementation the growth and finishing phases (CGF). The concentrated supplement was supplied at 0.5% of body weight and mineral ad libitum. The steers were slaughtered when more than 50% of the lot of each treatment reached 450 kg body weight. The mean the hot and cold carcass weight and subcutaneous fat thickness did not differ between treatments (P > 0.05). The calves the treatment CF and CGF showed a larger rib-eye area and higher ether extract levels in the Longissimus dorsi muscle than in MSGF and CG (P < 0.05). Mean shearing force was similar between treatments (P > 0.05). The use of feeding strategies on pasture with concentrate supplementation in the growth and finishing phases of Nellore cattle anticipates slaughter in 92 days and produces carcasses and meat with satisfactory traits.

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Effect of Inulin Source and a Probiotic Supplement in Pig Diets on Carcass Traits, Meat Quality and Fatty Acid Composition in Finishing Pigs

Animals ◽

10.3390/ani11082438 ◽

2021 ◽

Vol 11 (8) ◽

pp. 2438

Author(s):

Eugeniusz R. Grela ◽

Małgorzata Świątkiewicz ◽

Mariusz Florek ◽

Maciej Bąkowski ◽

Grzegorz Skiba

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Meat Quality ◽

Acid Composition ◽

Shear Force ◽

Chemical Constituents ◽

Free Water ◽

Sensory Attributes ◽

Water Holding Capacity ◽

Water Holding

In this experiment, we investigated the effect of the supplementation of probiotic bacteria in the diet with inulin or dried Jerusalem artichoke tubers on the performance, meat quality, and fatty acid composition in the meat and backfat of fatteners. One hundred and forty-four crossbred pigs (PIC × Penarlan P76) were divided into six groups and fattened from 30 to 114 kg. The meat proximate composition, pH, color, texture, shear force, water-holding capacity, sensory attributes, and thiobarbituric-acid-reactive substances were measured. Normal post-mortem meat glycolysis was demonstrated and no meat defects were present. The chemical constituents in muscle tissues were similar, except for intramuscular fat (IMF). The addition of the prebiotics resulted in a higher IMF level, whereas a significantly lower content was found after the probiotic supplementation. Meat from both prebiotic groups was lighter, less red, and more yellow and showed a higher hue angle. The addition of both prebiotics significantly improved the antioxidant status of meat (by approximately 16% and 18%) and the water-holding capacity (less free water and higher M/T ratios), but reduced shear force (by 17%, p ≤ 0.05) and hardness (by 39% and 35%, respectively, p ≤ 0.05). The addition of the prebiotics and probiotics had no effect on any of the evaluated sensory attributes.

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DYNAMICS OF LIVE WEIGHT AND MEAT QUALITY OF PIGS OF DIFFERENT GENOTYPES WHEN FEEDING DRY BLOOD

VESTNIK RIAZANSKOGO GOSUDARSTVENNOGO AGROTEHNOLOGICHESKOGO UNIVERSITETA IM. P.A. KOSTYCHEVA ◽

10.36508/rsatu.2021.49.1.007 ◽

2021 ◽

pp. 45-51

Author(s):

Е.Н. ПРАВДИНА ◽

И.Ю. БЫСТРОВА ◽

Е.А. КУВШИНОВА ◽

И.В. КАПИТОШИНА

Keyword(s):

Meat Quality ◽

Live Weight ◽

Experimental Period ◽

Control Group ◽

Yorkshire Pigs ◽

Protein Feed ◽

Water Holding ◽

Growth Of Animals ◽

Hybrid Group

Проблема и цель. Целью исследований явилось изучение в условиях промышленной технологии новых методов повышения продуктивных качеств свиней за счёт использования высокопротеинового корма из сухой крови свиней. Методология. Для экспериментов методом сбалансированных групп были составлены 8 групп свиней в возрасте 28 дней, по 30 голов каждая. В ходе исследований проводили оценку роста молодняка, изучали мясные качества свиней и физические свойства мяса. При этом нами учитывались такие показатели как абсолютный и среднесуточный приросты, живая масса, убойная масса, убойный выход, площадь «мышечного глазка», толщина шпига, длинна туши, влагоудерживающая способность и цветность мяса. Результаты. В конце опытного периода животные всех опытных групп, получавшие с рационом сухую кровь свиней, превосходили по массе свиней соответствующих контрольных групп. По породе йоркшир – на 2,1 кг, по породе ландрас – на 3,1 кг, по породе дюрок – на 4,3 кг, по гибридной группе – на 2,8 кг. Наиболее высокими показателями мясных качеств характеризовались животные опытных групп. Так, свиньи порды йоркшир превосходили животных контрольной группы той же породы на 0,6 %, по породе ландрас – на 1,1 %, по породе дюрок – на 0,6 %, по гибридам – на 0,8 %. Более высокая влагоудерживающая способность была отмечена в мясе животных породы ландрас и гибридной группы – 57,2 % и 56,8 %. Показатель рН мышечной ткани животных опытных групп находился в пределах нормы. Цветность мяса свиней разных генотипов в результате скармливания сухой крови свиней повышалась. Заключение. Таким образом, включение в рационы свиней сухой крови свиней оказывает положительное влияние на рост животных и улучшает мясные качества свиней и физические показатели мяса. Problem and goal. The purpose of the research was to study new methods of increasing the productive qualities of pigs by using high-protein feed from dry pig blood in the conditions of industrial technology. Methodology. For the experiments, 8 groups of pigs aged 28 days, 30 heads each, were made up by the method of balanced groups. In the course of the research, the growth of young animals was evaluated, the meat qualities of pigs and the physical properties of meat were studied. At the same time, we took into account such indicators as absolute and average daily gains, live weight, slaughter weight, slaughter yield, the area of the "muscle eye", the thickness of the ham, the length of the carcass, the moisture-retaining ability and the color of the meat. Results. At the end of the experimental period, the animals of all experimental groups that received dry pig blood with the diet were superior in weight to the pigs of the corresponding control groups. For the Yorkshire breed - by 2.1 kg, for the Landrace breed - by 3.1 kg, for the Duroc breed - by 4.3 kg, for the hybrid group - by 2.8 kg. The animals of the experimental groups were characterized by the highest indicators of meat qualities, so Yorkshire pigs outperformed the animals of the control group of the same breed by 0.6 %, for the Landrace breed-by 1.1 %, for the Duroc breed – by 0.6%, for hybrids – by 0.8 %. Higher water-holding capacity was observed in the meat of Landrace and hybrid group animals – 57.2 % and 56.8 %. The pH of the muscle tissue of the experimental animals was within the normal range. The color of pig meat of diferent genotypes increased as a result of feeding dry pig blood. Conclusion. Thus, the inclusion of dry pig blood in the diets of pigs has a positive efect on the growth of animals and improves the meat quality of pigs and the physical performance of meat.

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The effect of feed restriction prior to slaughter on performance and meat quality of pigs

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200001666 ◽

1999 ◽

Vol 1999 ◽

pp. 11-11

Author(s):

V.E. Beattie ◽

R.N. Weatherup ◽

B W Moss

Keyword(s):

Meat Quality ◽

Live Weight ◽

Production Performance ◽

Feed Restriction ◽

Finishing Pigs ◽

Slaughter House ◽

Unrestricted Access ◽

Access To Water ◽

Experimental Treatments

Feed restriction prior to slaughter may reduce live and carcass weight gain (Murray and Jones, 1994) and meat quality (Warriss, 1982) but can reduce carcass contamination and the amount of waste to be disposed of at the slaughter house (Eikelenbloom et al., 1991). Most literature studies are however based on a single feed restriction while group housed pigs may be slaughtered over a period of time and can therefore be subjected to several periods of feed restriction. This study was conducted to examine the effects of feed restriction prior to slaughter on the production performance and meat quality of group housed finishing pigs.There were three experimental treatments (1) control - ad libitum access up to point of transport, feeders closed off for 12 hours (Treatment 2) and feeders closed off for 20 hours (Treatment 3) prior to transport to the slaughter house. All pigs had unrestricted access to water. Four hundred and eighty six, 35 kg crossbred pigs, housed in groups of 18, were randomly allocated to 9 replicates of the three treatments. Pigs were slaughtered when a target live weight of 102 kg was reached. Production performance was recorded on a weekly basis when the first pig in any treatment approached 95 kg live weight until all pigs were slaughtered.

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Meat quality of lambs supplemented with intramuscular vitamin E

Pesquisa Veterinária Brasileira ◽

10.1590/1678-5150-pvb-5128 ◽

2018 ◽

Vol 38 (4) ◽

pp. 679-684

Author(s):

Aline A. Morgado ◽

Giovanna R. Nunes ◽

Beatriz R. Villas Bôas ◽

Paola B.J. Carvalho ◽

Paulo H.M. Rodrigues ◽

...

Keyword(s):

Fatty Acid ◽

Vitamin E ◽

Meat Quality ◽

Live Weight ◽

Thiobarbituric Acid ◽

Alpha Tocopherol ◽

Thiobarbituric Acid Reactive Substances ◽

Muscle Ph ◽

Four Blocks

ABSTRACT: This study evaluated the effects of intramuscular alpha-tocopherol (vitamin E) supplementation on meat quality characteristics of Santa Inês and Dorper crossbreed lambs. All animals were feed with a high concentrated diet in feedlot. Eight days before slaughter, the animals were distributed into four blocks according to weight gain. At the seventh and fourth days before slaughter, they were intramuscularly treated with 0, 10 or 20 IU of DL-alpha-tocopherol per kg of metabolic body weight. At slaughter they had 138 days of age and 43.6 kg of live weight, in average. Carcasses were stored for 24 hours under refrigeration at 2°C. Longissimus thoracis muscle pH (pH24h) and color (lightness, yellowness and redness) were analyzed and its samples were collected for evaluation of shear force (SF), cooking loss (WLC), fatty acid composition (FA) and thiobarbituric acid reactive substances after one (TBARS1m) and after five months (TBARS5m) of freezing. Linearity deviation effect was observed for lightness (L*; P=0.0042) and yellowness (b*; P=0.0082). Intramuscular administration of 10 or 20 IU of alpha-tocopherol/kg of metabolic weight did not influence the conservation of fatty acid in the carcasses, but benefit L* and b* values.

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Carcass and meat quality of Talaverana breed sucking lambs in relation to gender and slaughter weight

Animal Science ◽

10.1017/s1357729800054710 ◽

2000 ◽

Vol 70 (2) ◽

pp. 253-263 ◽

Cited By ~ 25

Author(s):

S. Velasco ◽

S. Lauzurica ◽

V. Cañeque ◽

C. Pérez ◽

F. Huidobro ◽

...

Keyword(s):

Subcutaneous Fat ◽

Live Weight ◽

Fat Tissue ◽

Tissue Water ◽

Slaughter Weight ◽

Longissimus Dorsi Muscle ◽

Dorsi Muscle ◽

Water Holding ◽

Subcutaneous Fat Tissue

AbstractForty-five Talaverana breed sucking lambs of both sexes were slaughtered at 10 and 12 kg live weight in order to study the effect of gender and slaughter weight on carcass, meat and fat traits. Carcass dressing proportions and fatness (by various measures) were higher in females and heavier lambs, which also showed better conformation. Lightness (L*) of the carcass fat was higher in males and heavier lambs. Females and heavier lambs also displayed a greater proportion of fat on dissection, primarily due to a higher percentage of subcutaneous fat tissue. Water-holding capacity was greater in males and in lower-weight lambs. Males presented higher total collagen and lower soluble collagen values than females. In general, a high percentage of short-chain (C12:0 and C14:0) fatty acids, as well as of palmitic acid (C16:0), was observed in the intramuscular fat of the longissimus dorsi muscle, corresponding with an exclusively milk diet.

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Influence of type and dietary rate of inclusion of oil on meat quality of finishing pigs

Animal Science ◽

10.1017/s135772980005476x ◽

2000 ◽

Vol 70 (2) ◽

pp. 307-315 ◽

Cited By ~ 21

Author(s):

J. Wiseman ◽

M.S. Redshaw ◽

S. Jagger ◽

G.R. Nute ◽

J.D. Wood

Keyword(s):

Adipose Tissue ◽

Oleic Acid ◽

Fatty Acid ◽

Meat Quality ◽

Fatty Acid Profile ◽

Linseed Oil ◽

Live Weight ◽

Variable Degree ◽

Fatty Acid Profiles

AbstractTwo trials were conducted to examine the influence of dietary oil type and rate of inclusion on fatty acid profiles of adipose tissue and eating quality of griddled pork. Trial 1 was based on three sources high in specific fatty acids: palm oil (palmitic acid), tallow (stearic acid) and linseed oil (linolenic acid) each at three rates of inclusion (palm at 44·6, 88·7 and 133·3 g/kg; tallow at 44·1, 87·6 and 131·7g/kg; linseed oil at 40·1, 79·8 and 120·0g/kg into a synthetic fat-free diet. Trial 2 was based on systematic replacement of soya-bean oil (incorporated at a rate of 0, 34, 69 and 104 g/kg diet) with olive oil (rate of 62, 46, 29 and 13 g/kg diet) to alter dietary concentrations of oleic acid. Diets were offered to pigs over the live-weight range 55 to 90 kg. Samples of subcutaneous fat were analysed for fatty acid composition and samples of loin assessed for meat quality with taste panels. There were no significant effects (P > 0·05) of treatment on daily live-weight gain, food conversion ratio or gross carcass composition, with the exception of anterior loin fat for trial 1 (P < 0·05) although not in a manner that was consistent between treatments and, in trial 2, anterior loin fat, minimum loin fat and posterior loin fat (all P < 0·05) but, again, not consistently between treatments allowing no meaningful conclusions to be drawn. Fatty acid profiles of adipose tissue reflected dietary levels to a variable degree, the more so with oleic acid and the greatest for linoleic and linolenic acids. The quality of the pig meat as measured by sensory analysis was related to the fatty acid profile in the situation where the most extreme changes in fatty acid profile occurred, as was apparent for the diets based upon linseed oil. No other major influences on meat quality were obtained.

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