Effects of Three Sources of Groundnut (Arachis Hypogea) Meals on Carcass Yield, Internal Organs and Meat Quality of Rabbits

2016 ◽  
Vol 6 (9) ◽  
pp. 991 ◽  
Author(s):  
Orayaga T ◽  
Ayoade J
Keyword(s):  
Meat Quality ◽  
Internal Organs ◽  
Carcass Yield ◽  
Arachis Hypogea

scholarly journals Discrimination study between carcass yield and meat quality by gender in Korean native cattle (Hanwoo)

2020 ◽  
Vol 33 (7) ◽  
pp. 1202-1208
Author(s):  
Do-Gyun Kim ◽  
Joon-Yong Shim ◽  
Byoung-Kwan Cho ◽  
Collins Wakholi ◽  
Youngwook Seo ◽  
...  
Keyword(s):  
Meat Quality ◽  
Function Analysis ◽  
Statistical Significance ◽  
Significance Test ◽  
Carcass Yield ◽  
Yield And Quality ◽  
Quality Grade ◽  
Native Cattle

Objective: The aim of this study was to identify a distribution pattern of meat quality grade (MQG) as a function of carcass yield index (CYI) and the gender of Hanwoo (bull, cow, and steer) to determine the optimum point between both yield and quality. We also attempted to identify how pre- and post-deboning variables affect the gender-specific beef quality of Hanwoo.Methods: A total of 31 deboning variables, consisting of 7 pre-deboning and 24 post-deboning variables from bulls (n = 139), cows (n = 69), and steers (n = 153), were obtained from the National Institute of Animal Science (NIAS) in South Korea. The database was reconstructed to be suitable for a statistical significance test between the CYI and the MQG as well as classification of meat quality. Discriminant function analysis was used for classifying MQG using the deboning parameters of Hanwoo by gender.Results: The means of CYI according to 1+, 1, 2, and 3 of MQG were 68.64±2.02, 68.85±1.94, 68.62±5.88, and 70.99±3.32, respectively. High carcass yield correlated with low-quality grade, while high-quality meat most frequently was obtained from steers. The classification ability of pre-deboning parameters was higher than that of post-deboning parameters. Moisture and the shear force were the common significant parameters in all discriminant functions having a classification accuracy of 80.6%, 71%, and 56.9% for the bull, cow, and steer, respectively.Conclusion: This study provides basic information for predicting the meat quality by gender using pre-deboning variables consistent with the actual grading index.

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).

Age-related changes in the carcass yield and meat quality of male and female nutrias ( Myocastor coypus ) under intensive production system

Meat Science ◽  
2017 ◽  
Vol 133 ◽  
pp. 51-55 ◽  
Author(s):  
Eva Tůmová ◽  
Darina Chodová ◽  
Jana Vlčková ◽  
Tomáš Němeček ◽  
Linda Uhlířová ◽  
...  
Keyword(s):  
Meat Quality ◽  
Production System ◽  
Myocastor Coypus ◽  
Male And Female ◽  
Carcass Yield ◽  
Intensive Production ◽  
Age Related ◽  
Age Related Changes

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 Performance and Meat Quality of Intrauterine Growth Restricted Pigs

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 254
Author(s):  
Piotr Matyba ◽  
Tomasz Florowski ◽  
Krzysztof Dasiewicz ◽  
Karolina Ferenc ◽  
Jarosław Olszewski ◽  
...  
Keyword(s):  
Meat Quality ◽  
Raw Material ◽  
Chemical Components ◽  
Drip Loss ◽  
Internal Organs ◽  
Intrauterine Growth ◽  
Meat Content ◽  
Muscle Tissues ◽  
Penetration Force

Intrauterine growth restricted (IUGR) pigs are characterized by high perinatal mortality and dysfunction of internal organs, adipose, and muscle tissues. However, little is known about the post-weaning performance and meat quality of the IUGR pigs. The aim of this study was to compare normal pigs and pigs with IUGR from birth until slaughter, also with respect to their meat quality. Pigs with the IUGR achieved lower slaughter weight but did not differ significantly from normal pigs in terms of their meat content. The IUGR did not negatively affect the culinary quality of the obtained meat, including its content of basic chemical components and energy value, as well as hardness, chewiness, cohesiveness, elasticity, and penetration force. The meat of the IUGR pigs, when compared to the meat of normal pigs, was characterized by higher pH, lower EC (Electrical Conductivity) and drip loss; it was also tenderer and obtained higher scores in sensory evaluation of taste, smell, and general desirability. Therefore, such raw material can be appreciated by the consumers and can be used for the production of culinary portions similarly to the raw material obtained from normal pigs.

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