Comparison of meat quality from Naïma and DanBred hybrid sows mated with P-76 boars

ABSTRACT: The objective of this study was the comparative analysis of selected attributes of nutritional and technological quality of pork from Naïma and DanBred gilts mated with P-76 boars. The research was carried on 50 pigs (25 in each group) reared under the same environmental conditions and slaughtered at about 115±5.0 kg. Both analyzed crossbreds populations were characterized by overall good nutritional and technological quality. However the loins from DanBred×P-76 compared with those from Naïma×P-76 had significantly greater glycogen and less lactate concentration in early post mortem period, higher pH at all measurement points (besides no statistical differences in pH measured 2 hours post mortem), lower thermal drip and drip loss measured 96 and 144 hours post mortem and lower lightness (except no differences measured 48 hours post mortem). Additionally loins from DanBred×P-76 contained more protein and less water. No statistical differences in IMF content between both analysed groups were noted (their average values were below 2%). Aforementioned may suggest that crossing both Naïma and DanBred hybrids with P-76 boars may not improve IMF content or increase marbling scores to the levels preferred for culinary purposes.

Carcass and Pork Quality and Gut Environment of Pigs Fed a Diet Supplemented with the Bokashi Probiotic

The aim of this study was to determine the effect of probiotics on gut microbiota, on carcass and meat quality and on mineral contents in the longissimus lumborum (LL) muscle in pigs. The research was carried out with 120 hybrid pigs deriving from Naïma sows and P-76 boars. Pigs from the experimental group received the EM®Bokashi probiotic (Greendland Technologia EM®, Janowiec n/Wisłą, Poland) in their feed (containing Saccharomyces cerevisiae, Lactobacillus casei and Lactobacillus plantarum). The study showed that EM®Bokashi probiotic supplementation resulted in a significantly higher count of lactic acid bacteria (LAB) and yeasts in the feed, a lower number of Clostridium in the mucosa and colorectal digesta as well as a lower Enterobacteriaceae count in the colorectal digesta. The research showed that carcasses of the pigs who received the EM®Bokashi probiotic had a higher lean percentage and lower fat content than the carcasses of the control fatteners. Diet supplementation with the EM®Bokashi probiotic resulted in a lower pH and technological yield (TY) and a higher drip loss and shear force at a lower protein content in LL muscle. Moreover, the administration of the probiotic to fatteners resulted in higher yellowness (b*) and saturation (C*) and higher concentrations of Na, Mg and Se in meat.

Prediction of beef quality traits through mini NIR spectrophotometer and multivariate analyses

The aim of this study was to test the ability of mini NIR reflectance spectroscopy to predict beef quality traits. Sixty M. longissimus thoracis were collected and spectra were obtained prior to beef quality trait analysis. Calibration equations were developed from reference data (n=60) of pH, color traits (lightness, redness and yellowness), drip loss (%), cooking loss (%), CP (%), EE (%), moisture (%), DM (%), and Ash (%) using partial least squares regressions. Predictive ability of the models was assessed by coefficient of determination of cross-validation (R2CV) and root mean square error of cross-validation. Predictions models were satisfactory (R2CV = 0.95) for pH, (R2CV = 0.96) for lightness (L*), (R2CV = 0.96) for redness (a*), (R2CV = 0.97) for yellowness (b*), (R2CV = 0.95) for drip loss, (R2CV = 0.95) for cooking loss, (R2CV = 0.94) for CP, (R2CV = 0.95) for EE, (R2CV = 0.91) for moisture, (R2CV = 0.91) for DM and (R2CV = 0.91) for ash. The ratio performance deviation is 5.35, 5.34, 5.87, 5.16, 4.64, 4.81, 4.45, 4.95, 3.36, 4.73 and 4.47 for L*, a*, b*, pH, drip loss, cooking loss, CP, EE, moisture, DM and Ash respectively which indicates that all values are adequate for analytical purposes. Range error ratio are 20.69, 22.97, 27.11, 18.92, 20.74, 16.20, 17.80, 17.52, 14.96, 17.89 and 17.87 for L*, a*, b*, pH, drip loss, cooking loss, CP, EE, moisture, DM and ash respectively. From the findings of this study it can be concluded that mini NIRS is a suitable tool for a rapid, non-destructive and reliable prediction of beef quality.

Combined effect of irradiation and butylated hydroxyanisole on shelf life and quality of beef at ambient temperature

The study was aimed to evaluate the effect of gamma irradiation and butylated hydroxyanisole (BHA) on meat quality traits and safety of beef. Samples were divided into four treatment groups treated with 0.01% BHA and gamma ray having T0 (Control), T1 (3 kGy), T2 (5 kGy) and T3 (7 kGy), respectively. The analyses were conducted at 0, 3, 5 and 7 days of interval. The study was conducted in completely randomized factorial (CRD) design. Traits evaluated were color value (L*, a*, b*), pH, drip loss, cooking loss, ERV and WHC, DM, moisture, CP, fat, ash, thiobarbituric acid reactive substances (TBARS), peroxide value (POV), free fatty acid (FFA), total coliform count (TCC), total viable count (TVC) and total yeast mould count (TYMC). Color, flavor, tenderness, juiciness and overall acceptability were significantly differed (p<0.01) for days of intervals. Positive and significant interaction (p<0.01) between treatment and days of interval was found for color value (L*, a*, b*), drip loss, cooking loss, ERV, WHC except raw pH. There were found positive and significant interaction (p<0.01) between treatment and days of interval for DM, CP, FFA and TBARS except POV. The TYMC and staphylococcus were significantly decreased (p<0.05) at different treatment groups compared to control group. Salmonella non-significantly (p>0.05) increased and staphylococcus significantly (p<0.01) decreased with increasing irradiated doses in beef. Hence, it may be concluded that BHA treated irradiated beef had a potential effect of shelf life to maintain quality and safety aspect of beef.

Effect of Supplementary Levels of Rumen-Protected Lysine and Methionine on Growth Performance, Carcass Traits, and Meat Quality in Feedlot Yaks (Bos grunniens)

Yak, a unique bovine species on the Qinghai-Tibetan Plateau, has provided pastoralists with the basic materials of production and life for thousands of years. Existing literature showed that yak meat is of high nutritional value for humans whereas the growth performance is relatively low. As it has been demonstrated, lysine and methionine are the two key limiting amino acids in ruminants. Therefore, this study was conducted to investigate the effect of supplementary levels of rumen-protected lysine (RPL) and methionine (RPM) on growth performance, carcass traits, and meat quality in feedlot yaks. Thirty-two male yaks, with initial body weight (IBW) of 237.5 ± 13.99 kg were randomly assigned to four dietary treatments (n = 8), including control group (CON; basal diet without adding rumen-protected amino acid (RPAA)), low RPAA supplementation group (Group Low; basal diet supplemented with RPL (30.0 g/animal/day) and RPM (7.5 g/animal/day)), medium RPAA supplementation group (Group Medium; basal diet supplemented with RPL (50.0 g/animal/day) and RPM (12.5 g/animal/day)), and high RPAA supplementation group (Group High; basal diet supplemented with RPL (70.0 g/animal/day) and RPM (17.5 g/animal/day)). The average daily gain was increased linearly (p < 0.001) and quadratically (p < 0.01) while feed to gain ratio was decreased linearly (p < 0.001) and quadratically (p < 0.001) with the increasing RPAA supplementation, and the average daily gain was higher while feed to gain ratio was lower in RPAA than CON (p < 0.001). Meat color L* values and b* were decreased linearly (p < 0.01) with the increase of RPAA supplementation, and b* was lower in RPAA than CON (p < 0.05). Meat color a* value was increased linearly (p < 0.05) with the increasing RPAA supplementation, and a* was higher in RPAA than CON (p < 0.05). The 24 h drip loss and shear force were decreased quadratically (p < 0.01) with the increasing RPAA supplementation, and drip loss and shear force values were lower in RPAA than CON (p < 0.05). The glycine concentration in longissimus dorsi (LD) increased linearly (p < 0.05) with the increasing RPAA supplementation. These results demonstrated that both the growth performance and meat quality characteristics were improved in feedlot yaks as an effect of the dietary supplementation with RPL and RPM, and the medium supplementary level is recommended, since it showed the most promising results.

Pemberian Tepung Katuk dan Dampaknya Terhadap Parameter Mutu Karkas Ayam Kampung Betina

Penelitian ini bertujuan untuk mengetahui Pemberian Tepung Katuk dan Dampaknya Terhadap Parameter Mutu karkas Ayam Kampung Betina. Penelitian ini dilakukan selama 3 bulan terhitung dari bulan Agustus hingga Oktober 2020 yang berlokasi di Commercial Zone and Animal Laboratory (CZAL) dan Laboratorium Jurusan Peternakan Fakultas Pertanian Universitas Bengkulu. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL), terdiri atas 4 perlakuan dengan 10 ekor ayam kampung betina sebagai ulangan perpelakuan, P0 = 0% tepung daun katuk, P1 = 4% tepung daun katuk, P2 = 8% tepung daun katuk, P3 = 12% tepung daun katuk. Parameter mutu karkas yang diamati pada penelitian ini yaitu bobot potong, bobot karkas,persentase karkas, warna Karkas, meat bone ratio, cooking loss dan drip loss. Hasil yang didapat dalam penelitian menunjukan bahwa pemberian tepung daun katuk berpengaruh tidak nyata terhadap (P>0.05) bobot potong,bobot karkas, persentase karkas, warna karkas, meat bone ratio, cooking loss dan drip loss pada ayam kampung betina. Kesimpulan yang dapat diambil yaitu perlakuan tidak mempengaruhi mutu karkas ayam kampung betina.

Effects of Dietary Supplementation with Epigallocatechin Gallate on Meat Quality and Muscle Antioxidant Capacity of Broilers Subjected to Acute Heat Stress

This study evaluated epigallocatechin gallate’s (EGCG’s, 400 mg/kg) effect on meat quality and muscle antioxidant status of broilers under acute heat stress (AHS). A total of 144 21-day-old male Huainan partridge chickens were randomly allocated to the EGCG-free group (12 replicates) and the EGCG group (6 replicates). On day 94, the EGCG-free group was divided into the control group (CON) and the AHS group, and then AHS group and EGCG group (identified as AHS + EGCG group) were treated with AHS (33 ± 1 °C for 12 h). AHS increased (p < 0.05) L*24h, drip loss, muscle lactic acid, malondialdehyde (MDA) contents, and kelch-like ECH-associated protein 1 (Keap1) mRNA level, and decreased (p < 0.05) eviscerated percentage, pH24h, a*, muscle total superoxide dismutase (T-SOD) activity, the ratio of T-SOD/MDA and glutathione peroxidase /MDA, glycogen content, and nuclear factor erythroid 2-related 2 (Nrf2), catalase (CAT), NAD(P)H/quinone dehydrogenase 1 (NQO1) mRNA levels. The AHS + EGCG group exhibited lower (p < 0.05) L*24h, drip loss, muscle lactic acid, MDA contents and Keap1 mRNA level, and greater (p < 0.05) eviscerated percentage, pH24h, a*, muscle T-SOD activity, the ratio of T-SOD/MDA, Nrf2, and NQO1 mRNA levels compared with the AHS group. In conclusion, EGCG protects against AHS-impaired meat quality by improving muscle antioxidant capacity, which seems to be associated with the activation of the Nrf2 signaling pathway.

Impact of temperature fluctuations on quality changes of frozen green beans and carrots during storage

The quality of vegetables during frozen storage and distribution chain is affected by fluctuating temperature regimes. The temperature variations influence ice-water displacement due to ice crystal growth and ice-sublimation. Hence, the description of quality changes of frozen vegetables during temperature fluctuations is indispensable in the frozen food industry. In this context, frozen carrots and green beans were stored under four different temperatures: −8 °C ± 3 °C, −12 °C ± 3 °C, −18 °C ± 3 °C and −23 °C ± 3 °C for 12 months. In each storage condition, two different partitions were created to achieve different amplitudes of temperature fluctuations, namely low (±0.3 °C) and large (±2 °C). The evolution of frost forming and drip loss in green beans and carrots were analysed in addition to the changes of ascorbic acid in green beans. The results indicated that high mean storage temperature and large amplitude of fluctuation significantly affect the quality indicators. The quality data for drip loss and ascorbic acid were fitted to a first-order kinetic model. An Arrhenius model was applied to describe the temperature dependency by incorporating the temperature fluctuation scenarios. A simplified physical model was used to simulate frost formation during frozen storage in green beans and carrots. Finally, the models were validated using the data collected at −18 °C and −12 °C with low and large amplitudes of fluctuation.

Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (Trichogaster pectoralis) by Using Sorbitol and Citric Acid

Semi-dried gourami fish (Trichogaster pectoralis) is popularly consumed domestically and exported as a frozen product. This study was conducted to prevent deterioration quality in frozen fish fillets during storage. This research aims to investigate the effects of sorbitol and citric acid at concentrations of 2.5% and 5% (w/w) of frozen gourami fish fillets compared to the fillets soaked in distilled water on physicochemical properties, such as cooking loss, cooking yield, drip loss, pH, TBARS, color, and texture profile analyses (TPA) during storage at −18 ± 2 °C for a period of 0, 20, and 40 days. The fish soaked in sorbitol and citric acid solutions had significantly (p < 0.05) higher protein and fat contents than the control sample. Sorbitol was able to retain moisture in the product; therefore, the drip loss and cooking loss were the lowest, and cooking yield was the highest among other samples (p < 0.05). The addition of 5% (w/v) citric acid in frozen fish fillets can significantly retard the thiobarbituric acid reactive substance (TBARS) (p < 0.05) during storage when compared to fish soaked in sorbitol solution kept for the same period. However, the addition of citric acid resulted in low quality in texture and color of frozen fish fillets. The use of sorbitol was the best alternative in frozen fish fillet product due to reducing the negative effects of freezing quality of the products and generating a cryoprotective effect compared to the fillets soaked in distilled water.