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Objective: This study was conducted to determine the effects of capsaicin (CAP) on productive performance, blood profile, intestinal morphology, carcass and meat quality of growingfinishing pigs. Methods: Two experimental diets were offered to 36 crossbred barrows: basal diet (0% CAP) and basal diet with CAP at 0.02%. Each experimental group consisted of 18 pigs, with six replications (three each). Results: Supplementation of CAP at 0.02% decreased average daily feed intake (p = 0.003) and feed cost/gain (p = 0.056), increased return on investment (p = 0.052) and increased gain:feed ratio (p = 0.037) during the growing period. There was no effect of CAP on the growth rate. The blood urea nitrogen and nitrogen (N) levels in faeces tended to decrease (p = 0.093 and p = 0.087), whereas the basophil level increased with CAP supplementation (p = 0.029). In addition, dietary CAP supplementation decreased crypt depth (p = 0.022) and tended to increase the villus height/crypt depth ratio in the segment of the jejunum (p = 0.084). Backfat (BF) thickness (p = 0.047) was reduced by supplementing CAP. Whereas the protein content increased with CAP supplementation (p = 0.021). Using CAP in the diet of growing pigs increased the pH at 6 h postmortem (p = 0.046) and tended to increase the springiness value (p = 0.078) of the meat. In terms of meat color, CAP supplementation increased the yellowness (p = 0.029). Conclusion: Supplemental CAP improves gut morphology and blood profiles, consequently promoting productive performance as well as carcass and meat quality. [ABSTRACT FROM AUTHOR]

[Display omitted] The proportion of animal based foods in daily diet of consumers is constantly increasing, with chicken being highly favored due to its high protein and low fat characteristics. The consumption of chicken around the world is steadily increasing. Intramuscular fat (IMF) is a key indicator affecting meat quality. High IMF content can contribute to improve the quality of chicken meat. The regulatory mechanism of IMF deposition in chicken is poorly understood, so its complete elucidation is essential to improve chicken meat quality. Here, we performed whole genome resequencing on 516 yellow feather chickens and single-cell RNA sequencing on 3 63-day-old female JXY chickens. In addition, transcriptome sequencing techniques were also performed on breast muscle tissue of JXY chickens at different developmental stages. And 13C isotope tracing technique was applied. In this study, a large-scale genetic analysis of an IMF-selected population and a control population identified fatty acid synthase (FASN) as a key gene for improving IMF content. Also, contrary to conventional view, de novo lipogenesis (DNL) was deemed to be an important contributor to IMF deposition. As expected, further analyses by isotope tracing and other techniques, confirmed that DNL mainly occurs in myocytes, contributing about 40% of the total fatty acids through the regulation of FASN, using the available FAs as substrates. Additionally, we also identified a relevant causal mutation in the FASN gene with effects on FA composition. These findings contribute to the understanding of fat metabolism in muscle tissue of poultry, and provide the feasible strategy for the production of high-quality chicken meat. [ABSTRACT FROM AUTHOR]

Woody breast (WB) myopathy is a major muscle abnormality in chicken fillets, causing excessive hardness and chewiness. The WB condition can potentially cause big economical losses in the poultry industry by decreasing meat quality, increasing waste, degrading nutritional content, and reducing customer satisfaction. A histological technique using a light microscope has been the gold standard to characterize the sub-surface properties of the muscle with the WB condition, which is destructive, costly, time-consuming, and limited to analyzing only small sample areas. It is currently very challenging to assess the degree of WB myopathy objectively and rapidly in individual fillets. There is a need to develop an effective sensing technology for rapidly characterizing the WB condition by measuring the sub-surface cross-sections of the entire fillet at a high resolution. In this study, we utilized optical coherence tomography (OCT) to image the sub-surface microstructure of chicken muscle tissue along the entire fillet with a micrometer resolution. The OCT images provided valuable microstructural features, which were further analyzed using machine learning models to classify chicken fillets based on the WB severity. The results demonstrated a detection accuracy of up to 100% in detecting severe WB samples. The machine learning models achieved a classification accuracy of 95.0% in distinguishing normal from WB fillets. Overall, the successful application of large-scale OCT imaging demonstrated its effectiveness as a non-invasive method for evaluating WB in chicken meat. Furthermore, the study suggests that OCT imaging holds the potential for evaluating other agricultural and food products. [ABSTRACT FROM AUTHOR]

In this study, ethanolic extracts obtained from unfermented and fermented jatoba fruit peel flour, named UFE and FE, respectively, were applied to minced beef meat at concentrations of 0%, 1.1%, 2.2%, and 4.5%. Various parameters (pH, moisture, color, lipid oxidation, and counts of molds/yeasts, aerobic mesophilic bacteria, and psychrotrophic bacteria) were evaluated during storage of the meat for 14 days at 4 °C. Meats treated with 2.2% and 4.5% FE showed higher moisture on the 14th day (p ≤ 0.05). The 4.5% FE maintained the meat with lower pH and higher luminosity values (p ≤ 0.05). On the other hand, constant a* and lower b* value could be obtained when 2.2% FE was used (p ≤ 0.05). Meats treated with all concentrations of UFE and 4.5% FE kept constant lipid oxidation until the last day of storage (p ≤ 0.05). Meats with UFE also showed the lowest counts of molds/yeasts and aerobic mesophilic bacteria compared to samples without extract or with FE. The addition of FE inhibited psychrotrophic bacterial growth until the end of storage (p ≤ 0.05). Considering that minced beef meat is particularly susceptible to lipid oxidation and microbial deterioration, this study proved, in an innovative way, the efficiency of extracts from jatoba fruit peel as natural antioxidants and antimicrobials. [ABSTRACT FROM AUTHOR]

Summary: The application of computer technologies associated with sensors and artificial intelligence (AI) in the quantification and qualification of quality parameters of meat products of various domestic species is an area of research, development, and innovation of great relevance in the agri‐food industry. This review covers the most recent advances in this area, highlighting the importance of computer vision, artificial intelligence, and ultrasonography in evaluating quality and efficiency in meat products' production and monitoring processes. Various techniques and methodologies used to evaluate quality parameters such as colour, water holding capacity (WHC), pH, moisture, texture, and intramuscular fat, among others related to animal origin, breed and handling, are discussed. In addition, the benefits and practical applications of the technology in the meat industry are examined, such as the automation of inspection processes, accurate product classification, traceability, and food safety. While the potential of artificial intelligence associated with sensor development in the meat industry is promising, it is crucial to recognise that this is an evolving field. This technology offers innovative solutions that enable efficient, cost‐effective, and consumer‐oriented production. However, it also underlines the urgent need for further research and development of new techniques and tools such as artificial intelligence algorithms, the development of more sensitive and accurate multispectral sensors, advances in computer vision for 3D image analysis and automated detection, and the integration of advanced ultrasonography with other technologies. Also crucial is the development of autonomous robotic systems for the automation of inspection processes, the implementation of real‐time monitoring systems for traceability and food safety, and the creation of intuitive interfaces for human‐machine interaction. In addition, the automation of sensory analysis and the optimisation of sustainability and energy efficiency are key areas that require immediate attention to address the current challenges in this agri‐food and agri‐industrial sector, highlighting and emphasising the importance of ongoing innovation in the field. [ABSTRACT FROM AUTHOR]

Summary: The quest for sustainable alternatives to traditional meat products has led to increased interest in plant‐based meat analogues. Microalgae, with their high protein content and eco‐friendly cultivation methods, present a promising option for the development of such analogues. However, integrating microalgae into meat analogues poses challenges related to achieving desired texture, flavour, and colour. This review explores the potential of modified starch (MS) as a solution to enhance the quality of microalgae‐based meat analogues produced via 3D printing. Key findings from the manuscript indicate that MSs can improve the viscosity, elasticity, and printability of microalgae‐based edible inks. Furthermore, they play a crucial role in reducing off‐flavours and off‐colours in the final product. By optimising the type and concentration of MSs used, microalgae‐based meat analogues can be tailored to meet consumer preferences while addressing environmental concerns. Overall, the utilisation of MSs represents a practical approach to overcoming manufacturing challenges associated with microalgal‐based meat analogues, paving the way for the development of sustainable and nutritious plant‐based meat products through innovative and ecologically friendly food technologies. [ABSTRACT FROM AUTHOR]

The premise was tested that the additional genetic gain was achieved in the overall breeding objective in a pig breeding program using genomic selection (GS) compared to a conventional breeding program, however, some traits achieved larger gain than other traits. GS scenarios based on different reference population sizes were evaluated. The scenarios were compared using a deterministic simulation model to predict genetic gain in scenarios with and without using genomic information as an additional information source. All scenarios were compared based on selection accuracy and predicted genetic gain per round of selection for objective traits in both sire and dam lines. The results showed that GS scenarios increased overall response in the breeding objectives by 9% to 56% and 3.5% to 27% in the dam and sire lines, respectively. The difference in response resulted from differences in the size of the reference population. Although all traits achieved higher selection accuracy in GS, traits with limited phenotypic information at the time of selection or with low heritability, such as sow longevity, number of piglets born alive, pre‐ and post‐weaning survival, as well as meat and carcass quality traits achieved the largest additional response. This additional response came at the expense of smaller responses for traits that are easy to measure, such as back fat and average daily gain in GS compared to the conventional breeding program. Sow longevity and drip loss percentage did not change in a favourable direction in GS with a reference population of 500 pigs. With a reference population of 1000 pigs or onwards, sow longevity and drip loss percentage began to change in a favourable direction. Despite the smaller responses for average daily gain and back fat thickness in GS, the overall breeding objective achieved additional gain in GS. [ABSTRACT FROM AUTHOR]

It has long been in the interest of researchers and industries to develop tactics to improve the eating quality of meat and meat products. Juiciness as an important sensory attribute is often evaluated to dictate the potential means for quality improvement. Apart from its vital importance to both consumers and industry owners, the evaluation of meat juiciness is still a complicated phenomenon. In this review, a theory for the juiciness perception mechanism based on former literature is presented, along with a discussion on the reliability of its subjective and objective evaluation methods. According to the overviewed literature, factors that influence the juiciness of meat and meat products include species, breed type, animal age, muscle cut, preslaughter handling, ageing of meat, cooking method, salt incorporation, as well as preservation techniques. This review also summarizes the current knowledge related to the juiciness analysis of meat analogues. Future endeavours should focus on validating the theory of the juiciness perception mechanism as this would enable precise juiciness improvement in meat, meat products, and meat analogues. In addition, it is recommended to apply time-intensity sensory profiling for any juiciness evaluations for a better alignment between interventions and effects. [ABSTRACT FROM AUTHOR]

The valorization of agro-industrial byproducts in domestic animal feed has the potential to reduce the cost of animal production. This trial was conducted to determine the effect of incorporating prickly pear byproducts (envelopes and cakes) as a partial substitute for corn and soybean meal in the diet of wheat quails (Coturnix coturnix) during their rearing period. Six hundred-day-old Coturnix coturnix quails of equal sex ratio (1:1), weighing on average 7 ± 0.5 g, were randomly distributed into four groups, one control group and three experimental groups, according to the rates of incorporation of prickly pear cakes and envelopes, in sequential or nonsequential mode, in the different rearing phases. Each batch (150 subjects) was subdivided into five packs of 30 animals and randomly distributed according to the rate of incorporation (0%, 10%, 20% and 30%) of prickly pear envelopes and cakes. The live weight at 45 days and average daily gain (ADG1 − 45d) increased significantly with the introduction of byproducts in all rearing phases (SFCEPP). The carcass yield increased significantly (p < 0.05) with the introduction of byproducts in the finishing phase (FCEPP) and in all rearing phases (SFCEPP). The mineral content decreased significantly (p < 0.05) in all the experimental groups. The protein content increased significantly by 2 points on average when the two prickly pear byproducts were introduced in all rearing phases. The blood biochemical profile of each experimental batch was not influenced by the incorporated prickly pear byproducts. Prickly pear envelopes and cakes in wheat quail feed improve growth performance and meat quality, particularly when they are introduced in the finishing phase and in all rearing phases. [ABSTRACT FROM AUTHOR]

Nutritional modifications to improve meat quality is targeted by farmers. Bird eye pepper (BEP) contains bio-compounds of physiological significance. The potency of BEP of varying inclusion level and sieve size on meat quality [fatty acid (FA), lipid profile and oxidative stability] of broiler chickens was investigated. A total of 246 birds fed diet-containing BEP [inclusion level (0, 0.15 and 0.3%), sieve size (0.05 and 0.1 mm)] were randomized to six treatments replicated 4 times in a 2 by 3 factorial layout. After feeding (31 days), forty-eight birds (two per replicate) were slaughtered and breast muscles harvested. Meat lipid profile and 2-thiobarbituric acid reactive substance (TBARs) were determined on day (d) 0, while TBARs was further assessed on d 3 and 5, but FA on d 10 of refrigeration storage. BEP diet (0.15%) increased (p < 0.05) total monounsaturated FA (MUFA), unsaturated FA (UFA) and n-3 FA, while 0.05 mm BEP lowered (p < 0.05) meat index of thrombogenicity (TI) but increased meat hypocholesteromic: hypercholesteromic (HH) value. Dietary 0.15% (0.05 mm) BEP yielded low (p < 0.05) SFA but high MUFA: SFA, UFA: SFA and NVI, while 0.15% (0.1 mm) BEP diet resulted in high total MUFA and higher (p < 0.05) UFA, n-3 and n-3: n-6 FA. Control, 0.15% and 0.05 mm BEP diets reduced (p < 0.05) meat cholesterol value. This study has shown that 0.15% (0.05 mm) BEP diet had no deleterious effect on the growth of broiler chickens but improved the NVI, IA, TI, HH, TBARs and cholesterol of the meat – a significance to health-conscious consumers. [ABSTRACT FROM AUTHOR]

Usage of soyabean meal (SBM) in broiler diets is economically and environmentally unsustainable thus necessitating investigation of alternative protein sources. Therefore, this study investigated effects of incremental inclusion levels of Mucuna pruriens utilis seed meal (MSM) for partial substitution of SBM in broiler diets. In a completely randomized design (CRD), 400 day-old Ross 308 chicks were allotted to 5 iso-caloric-nitrogenous MSM-containing (0, 5, 10, 15, and 20%) dietary treatments. Each treatment was replicated 8 times, with each pen having 10 birds, during starter (d1 – 14), grower (d15 – 28), and finisher (d29 – 42) phases. Results showed that dietary MSM decreased feed intake (FI: quadratic: P < 0.001), body weight gain (BWG: linear: P < 0.001), and feed conversion efficiency (FCE: linear: P < 0.001) as it linearly decreased slaughter weight (SW: P < 0.001), hot carcass weight (HCW: P < 0.001), cold carcass weight (CCW: P < 0.001), dressing percentage (P < 0.001), and breast weight (P < 0.05). In contrast, dietary MSM linearly increased the weights of the liver (P < 0.01), proventriculus (P < 0.001), gizzard (P < 0.001), duodenum (P = 0.01), jejunum (P < 0.001), ileum (P < 0.001), caecum (P < 0.01), and colon (P < 0.01). Also, dietary MSM quadratically increased blood heterophils (P < 0.05) and alkaline phosphatase activity (P < 0.05) of the chickens whilst linearly increasing their serum amylase (P = 0.001) and lipase (P = 0.001) activities and linearly decreasing their serum symmetric dimethylarginine (SDMA: P = 0.001) and cholesterol (P < 0.05). Further, dietary MSM linearly decreased chicken breast meat ultimate pH (P < 0.05) whilst linearly increasing its cooking loss (P < 0.01), drip loss (P < 0.05) and shear force (P < 0.01). In conclusion, dietary MSM compromised growth performance, carcass characteristics, and meat quality of broilers as it increased the weights of their digestive-metabolic organs. [ABSTRACT FROM AUTHOR]

The potency of butylated hydroxytoluene and black pepper extract (BPE) as additives was explored. BPE was produced through upscale of desirability from 72 to 91.9%, yielding sixty-three bio-compounds. Next, control (0% antioxidant), vitamin E, and BPE groups were formed, each replicated five times in a Completely Randomized Design. Meat physico-chemical and fatty acid (FA) indices, malondialdehyde (MDA) content, and microbial profile were evaluated [day (d) 0, 5, and 10]. Results indicate BPE had lower (p < 0.05) pH (5.85) and least cooking loss (19.30%). BPE had reduced (p < 0.05) saturated FA (SFA) of 2.18 but higher poly unsaturated FA (PUFA)—13.17; UFA (18.82), PUFA: SFA (6.05), and omega 6 (7.69). Also, BPE had lowest (p < 0.05) MDA on d 5 (2.16) and 10 (3.45) of storage (4 °C), while coliform was not seen (p < 0.05) on BPE-incorporated samples on d 0 and 5. BPE contains bio-compounds that are effective and safe for meat storage. [ABSTRACT FROM AUTHOR]

Water salinity has a significant impact on water quality, posing challenges for livestock production and productivity, particularly in arid regions where climate change affects freshwater availability. This study aimed to determine the effect of drinking saline water on the carcass and meat quality traits of sheep and goats in Ethiopia. A total of 100 males with an average initial body weight of growing (18.17 ± 0.51) and mature (22.22 ± 0.52 kg) Blackhead Ogaden sheep and growing (17.99 ± 0.50) and mature (21.99 ± 0.54) kg) Somali goats were used. The design of the experiment was a three-way factorial RCBD with three-factor combinations (5 treatment levels, 2 species, and 2 age groups).Water treatments were natural water (Lake Basaka water (control), low saline water (L-SW), moderate saline water (M-SW), high saline water (H-SW), and very high saline water (VH-SW); that is, NaCl was added to natural water at concentrations of 7.95, 11.93, 15.90, and 19.88 g TDS/L, respectively. The finding showed that increasing salinity levels in drinking water reduced slaughter body weight (SBW), carcass weight (CW), dressing percentage (DP), rib eye area (RAE), total edible components (TEC), and increased total non-edible components (TNEC) (P < 0.05). Similarly, sheep and mature animals had higher (P < 0.001) SBW, CW, DP, RAE, and TEC than goats and growing animals. Sensory evaluation, shear force, and proximate analysis were affected by water salinity, species, and age groups (P < 0.05). Overall, the study revealed that consuming saline water above 11 g TDS/L affected carcass traits and meat quality in Somali goats and Blackhead Ogaden sheep. [ABSTRACT FROM AUTHOR]

We developed a study to determine the ideal level of inclusion of soybean oil (SBOil) in the diet without affecting the quantitative and qualitative parameters of the carcass and meat of lambs in a feedlot system; therefore, determining the ideal level of inclusion. Forty male lambs (Santa Inês breed) were used. The initial body weight and age averaged 34.88 ± 3.19 kg and 5 months, respectively. Experimental units (lambs) were randomly distributed in 5 different diets: inclusion levels of SBOil: 0, 30, 60, 90, and 120 g/kg of dry matter (DM). The SOil inclusion reduced the DM intake (P < 0.001), Total digestible nutrients (P = 0.004), and crude protein (P < 0.001). Total weight gain (P < 0.001) decreased with the SBOil inclusion and subcutaneous fat thickness (P = 0.017) showed the same behaviour. The final body weight decreased by 42.9 g/kgDM until the inclusion level of 30 g/kgDM; from this level it was reduced by 145 g/kgDM. The hot and cold carcass weights (P = 0.013) decreased by 36.6 g/kgDM after including 30 g/kgDM of SBOil. Meat physicochemical composition was not altered (P > 0.05). Lower meat tenderness values ​​were obtained at the levels of 60 and 90 g/kgDM. The inclusion above 30 g/kgDM decreased meat tenderness. It is concluded that soybean oil should be included up to 30 g/kgDM in diets. It is important to note that with diets with 60% concentrate, SBOil levels greater than 30 g/kgDM promote yield losses. [ABSTRACT FROM AUTHOR]

An investigation was conducted to find out how diet formulation of chickpea grains (CHPE) rather than soybean meal and barely grain affected the performance, blood metabolites, carcass, and meat quality features of Awassi lambs. Thirty lambs, with an average age of 73 ± 0.85 days and an initial body weight of 21.0 ± 1.29 kg, were randomly assigned into one of three diets, with 10 lambs per treatment diet. The diets were designed to replace a portion of the barley grain and soybean meal and included no CHPE (CON), 7.5% CHPE (CHPE7.5), and 15% CHPE (CHPE15). Lambs were individually housed, fed every day, and weighed every two weeks to measure performance characteristics over the 60-day study period. Four lambs per treatment were chosen at random on day 42 to participate in an N balance study and assess diet digestibility. All lambs were slaughtered at the termination of the trial period to measure the features of the carcass characteristics and meat quality. As the amount of CHPE included in the diets increased, the cost of diets reduced. As the amount of CHPE in the diets increased, so did the intake of ether extract (EE). The CON group’s cost per kilogram of increase was higher (P = 0.017) than that of the CHPE7.5 and CHEP15 groups. The digestibility of EE was higher (P = 0.024) in the CHPE15 diet as opposed to the CHPE7.5 and CON diets. The various treatments did not impact blood metabolites, carcass features, or meat quality. Therefore, the present study suggested that chickpeas might be added to the diets of finishing lambs up to 15% of dry matter. [ABSTRACT FROM AUTHOR]

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Background: With the improvement of living standards, the quality of chicken has become a significant concern. Chinese Dagu Chicken (dual-purpose type) and Arbor Acres plus broiler (AA+ broiler) (meat-type) were selected as the research subjects in this study, the meat quality of the breast and leg muscles were measured. However, the molecular mechanism(s) underlying regulation of muscle development are not yet fully elucidated. Therefore, finding molecular markers or major genes that regulate muscle quality has become a crucial breakthrough in chicken breeding. Unraveling the molecular mechanism behind meat traits in chicken and other domestic fowl is facilitated by identifying the key genes associated with these developmental events. Here, a comparative transcriptomic analysis of chicken meat was conducted on breast muscles (BM) and leg muscles (LM) in AA+ broilers (AA) and Dagu chicken (DG) to explore the differences in their meat traits employing RNA-seq. Results: Twelve cDNA libraries of BM and LM from AA and DG were constructed from four experimental groups, yielding 14,464 genes. Among them, Dagu chicken breast muscles (DGB) vs AA+ broilers breast muscles (AAB) showed 415 upregulated genes and 449 downregulated genes, Dagu chicken leg muscles (DGL) vs AA+ broilers leg muscles (AAL) exhibited 237 upregulated genes and 278 downregulated genes, DGL vs DGB demonstrated 391 upregulated genes and 594 downregulated genes, and AAL vs AAB displayed 122 upregulated genes and 154 downregulated genes. 13 genes, including nine upregulated genes (COX5A, COX7C, NDUFV1, UQCRFS1, UQCR11, BRT-1, FGF14, TMOD1, MYOZ2) and four downregulated genes (MYBPC3, MYO7B, MTMR7, and TNNC1), were found to be associated with the oxidative phosphorylation signaling pathway. Further analysis revealed that the differentially expressed genes (DEGs) from muscle were enriched in various pathways, such as metabolic pathways, oxidative phosphorylation, carbon metabolism, glycolysis, extracellular matrix-receptor interaction, biosynthesis of amino acids, focal adhesion, vascular smooth muscle contraction, and cardiac muscle contraction, all of which are involved in muscle development and metabolism. This study also measured the meat quality of the breast and leg muscles from the two breeds, which demonstrated superior overall meat quality in Chinese Dagu Chicken compared to the AA+ broiler. Conclusions: Our findings show that the meat quality of dual-purpose breeds (Chinese Dagu chicken) is higher than meat-type (AA+ broiler), which may be related to the DEGs regulating muscle development and metabolism. Our findings also provide transcriptomic insights for a comparative analysis of molecular mechanisms underlying muscle development between the two breeds, and have practical implications for the improvement of chicken breeding practices. [ABSTRACT FROM AUTHOR]

In this study, the high‐moisture meat analogs (HmMAs) were developed by incorporating defatted sesame cake powder (DSP) in soy protein isolate (SyPI). The quality attributes of HmMA like visual appearance, specific mechanical energy (SME), mass flow rate (MFR), phenolic profile, textural and rheological properties were assessed after varying DSP concentrations (0%, 20%, 40%, and 60% w/w) and feed moisture (FM) levels (55% and 60%). The HmMA1 (derived solely from SyPI) exhibited higher hardness, chewiness, gumminess, cohesiveness, and springiness. The HmMA prepared from SyPI–DSP blends (HmMA2–8) demonstrated significant improvements in nutritional composition, and their visual characteristics indicated noticeable anisotropy. The interaction between SyPI and DSP influenced the quality of HmMA. The higher DSP concentration led to higher MFR and deeper curvatures of U‐shaped structures, whereas lower SMS, textural and rheological properties. The DSP incorporation and 55% FM adjustments allowed mimicking meat cuts with thick fiber, influenced color, and proved advantageous in developing white meat analogs with higher free phenolics. The findings of the study suggest avenues for exploring DSP at a suitable level in SyPI for the development of better quality meat analogs. [ABSTRACT FROM AUTHOR]

1. This study investigated the role of glutathione peroxidase 4 (GPX4), a key regulator of ferroptosis, a form of programmed cell death, in muscle biochemistry and meat quality, utilising broiler chickens whose ante-mortem GPX4 activity was inhibited pharmacologically.2. Male broilers were divided into two groups, each receiving ante-mortem administration of the GPX4 inhibitor, Ras-selective lethal 3 (RSL3), or a vehicle only. After slaughter, breast muscles were collected and stored for 48 h. The expressions of ferroptosis-related genes, glutathione levels, pH, colour and water-holding capacity were evaluated at multiple time points during the storage period.3. The RSL3 treatment decreased the expression of GPX4 and ferritin heavy chain 1, which are negative regulators of ferroptosis, while it increased the expression of a ferroptosis accelerator, acyl-CoA synthetase long chain family member 4. The ratio of reduced to oxidised glutathione was significantly decreased in the RSL3 group. The RSL3 treatment decelerated post-mortem pH decline and colour changes, such as a decrease in L* and an increase in a* were observed in the RSL3 group. In addition, the RSL3 group showed increased levels of water-holding capacity.4. These findings suggested that ante-mortem GPX4 activity plays a role in determining meat quality, implying the possible involvement of ferroptosis in the mechanism by which skeletal muscle is converted after slaughter into meat that is eaten. [ABSTRACT FROM AUTHOR]

Background: A recent study has shown that niacin supplementation induces the conversion of type II to type I muscle fibres, thereby promoting a phenotypic shift in oxidative metabolism in porcine skeletal muscle. These effects may be mediated by modulation of the AMPK1/SIRT1 pathway, which activates peroxisome proliferator-activated receptor γ coactivator-1a (PGC-1a), a key regulator of fibre conversion, thereby promoting skeletal muscle mitochondrial biogenesis and myofibre conversion. In this study, we explored how niacin (NA) supplementation impacts the quality of meat and the characteristics of muscle fibers in Taihe Black-bone Silky Fowls (TBsf) exposed to heat conditions. Methods: Chickens were rationally assigned to five different treatment groups with five replicates of six chickens each: thermophilic (TN), heat stress (HS) and HS + NA (HN) groups, with the HN group being supplemented with 200, 400 and 800 mg/kg (HS + NA0.02, HS + NA0.04 and HS + NA0.08) NA in the premix, respectively. Results: The results of the experiment showed that addition of 800 mg/kg NA to the diet significantly improved TBsf muscle tenderness compared to HS. Dietary enrichment with 200-800 mg/kg NA significantly increased total antioxidant capacity, superoxide dismutase, and glutathione peroxidase activities, while significantly decreasing malondialdehyde compared to HS. Incorporation of 200-800 mg/kg NA into the diet significantly reduced lactate dehydrogenase activity and myosin heavy chain (MyHC-IIB) gene expression. Furthermore, adding 800 mg/kg NA can significantly enhance the mRNA expression of mitochondrial transcription factors (TFAM and TFB1M) in TBsf skeletal muscle. Adding 400 and 800 mg/kg of NA significantly increased the mRNA expression of AMP-activated protein kinase 1 (AMPK1), PGC-1a, cytochrome c oxidase (Cytc), and nuclear respiratory factor (NRF-1) in the skeletal muscle of TBsf. Supplementing NA at 200-400 mg/kg significantly increased the expression of Sirtuin 1 (SIRT1) mRNA in TBsf skeletal muscle. Conclusion: The experimental results showed that the addition of NA to the diet reduced the shear force of TBsf muscle under heat exposure conditions. It increased the proportion of type I muscle fibres by increasing the antioxidant capacity of the muscle and by promoting mitochondr fibreial biogenesis. Considering the results of this study, it is recommended that TBsf be supplemented with 400-800 mg/kg of NA in the diet to reduce the adverse effects of heat stress on meat quality. [ABSTRACT FROM AUTHOR]

NaCl is the main curing agent in dry-cured meat products, and a large amount of NaCl addition leads to high salt content of final products. Salt content and composition are important factors affecting the activity of endogenous proteases, which in turn could affect proteolysis as well as the quality of dry-cured meat products. With the increasing emphasis on the relationship between diet and health, reducing sodium content without sacrificing quality and safety of products is a great challenge for dry-cured meat industry. In this review, the change of endogenous proteases activity during processing, the potential relationship between sodium reduction strategy, endogenous proteases activity, and quality were summarized and discussed. The results showed that sodium replacement strategy and mediated-curing had a complementary advantage in influencing endogenous proteases activity. In addition, mediated-curing had the potential to salvage the negative effects of sodium substitution by affecting endogenous proteases. Based on the results, a sodium reduction strategy that sodium replacement in conjunction with mediated-curing based on endogenous proteases was proposed for the future perspective. [ABSTRACT FROM AUTHOR]

Introduction: Spaghetti meat (SM) and wooden breast (WB) are emerging myopathies in the breast meat of fast-growing broiler chickens. The purpose of the study was to investigate the metabolomic differences between normal (N), SM, and WB fillets 24 h postmortem. Materials and methods: Eight chicken breasts for each experimental group were collected from a commercial processing plant. Supernatant from tissue homogenates were subjected to ultra-performance liquid chromatographytandem mass spectrometry (UPLC-MS) analysis. Results and methods: A total of 3,090 metabolites were identified in the chicken breast meat. The comparison of WB and N showed 850 differential metabolites (P < 0.05), and the comparison of SM and N displayed 617 differential metabolites. The comparison of WB and SM showed 568 differential metabolites. The principal component analysis (PCA) plots showed a distinct separation between SM and N and between WB and N except for one sample, but SM and WB were not distinctly separated. Compared to N, 15-Hydroxyeicosatetraenoic acid (15-HETE) increased, and D-inositol-4-phosphate decreased in both SM and WB, indicating that cellular homeostasis and lipid metabolism can be affected in SM and WB. The abundance of nicotinamide adenine dinucleotide (NAD) + hydrogen (H) (NADH) was exclusively decreased between SM and N (P < 0.05). Purine metabolism was upregulated in SM and WB compared to N with a greater degree of upregulation in WB than SM. Folic acid levels decreased in SM and WB compared to N (P < 0.05). Steroid hormone biosynthesis was downregulated in SM compared to N (P < 0.05). Carbon metabolism was downregulated in SM and WB compared to N with greater degree of downregulation in WB than SM (P < 0.05). These data suggest both shared and unique metabolic alterations in SM and WB, indicating commonalities and differences in their underlying etiologies and meat quality traits. Dietary supplementation of deficient nutrients, such as NADH, folic acids, etc. and modulation of altered pathways in SM and WB would be strategies to reduce the incidence and severity of SM and WB. [ABSTRACT FROM AUTHOR]

The re-integration of former foodstuffs, such as bakery products (BP), into pig feed reduces the feed-food competition and increases the sustainability of pig production. Nevertheless, there are concerns about the altered fatty acid profile in BP compared to standard diets and their effects on meat quality and the intestinal microbiome. The present study investigated the effects of replacing 30% cereal grains with BP in the diet on performance, microbiome composition and metabolites in feces of fattening pigs, economic aspects and meat quality characteristics. A total of 132 pigs (Large White × Piétrain; 11 weeks of age) were fed two diets containing 0 or 30% BP until reaching slaughter weight in three replicate batches. Fecal samples were collected for 16S rRNA amplicon sequencing after 6 weeks, whereas body fat samples were collected after 9 weeks on the diet. The results showed that BP can replace cereals in pig diets by up to 30% without impairing animal performance, while improving feed efficiency and reducing feed costs by 9% compared to the control. Additionally, pigs fed the BP diet had a 50%-higher n-3 fatty acid content in the neck and abdominal fat compared to the control. The improved feed efficiency in BP-fed pigs may be related to positive effects on the fecal microbiome, such as a higher alpha diversity and a reduction of fungi and yeasts. Our study provides valuable insights into the benefits of including BP in diets of fattening pigs, which should be investigated in future studies on other BP types. [ABSTRACT FROM AUTHOR]

Investigating the involvement of long non-coding RNAs (lncRNAs) and epigenetic processes in bovine adipocytes can provide valuable new insights into controlling adipogenesis in livestock. Long non-coding RNAs have been associated with forming chromatin loops that facilitate enhancer-promoter interactions during adipogenesis, as well as regulating important adipogenic transcription factors like C/EBPa and PPARγ. They significantly influence gene expression regulation at the post-transcriptional level and are extensively researched for their diverse roles in cellular functions. Epigenetic modifications such as chromatin reorganization, histone alterations, and DNA methylation subsequently affect the activation of genes related to adipogenesis and the progression of adipocyte differentiation. By investigating how fat deposition is epigenetically regulated in beef cattle, scientists aim to unravel molecular mechanisms, identify key regulatory genes and pathways, and develop targeted strategies for modifying fat deposition to enhance desirable traits such as marbling and meat tenderness. This review paper delves into lncRNAs and epigenetic factors and their role in regulating bovine adipocytes while focusing on their potential as targets for genetic improvement to increase production efficiency. Recent genomics advancements, including molecular markers and genetic variations, can boost animal productivity, meeting global demands for high-quality meat products. This review establishes a foundation for future research on understanding regulatory networks linked to lncRNAs and epigenetic changes, contributing to both scholarly knowledge advancement and practical applications within animal agriculture. [ABSTRACT FROM AUTHOR]

Simple Summary: High ambient temperature exposure-induced heat stress is one of the major problems in subtropical regions, severely affecting poultry health and production. This study was designed to evaluate the effects of dietary tributyrin supplementation on growth performance, meat quality, muscle oxidative status, and gut microbiota in Taihe silky fowls under cyclic heat stress (CHS) conditions. The results demonstrated that CHS remarkably reduced growth performance and impaired meat quality, while dietary tributyrin supplementation partially alleviated the adverse effects of CHS on these parameters. Additionally, tributyrin supplementation improved meat quality by enhancing muscle antioxidant capacity, which is believed to be associated with activating the Nrf2 signaling pathway. These findings are useful for the development of anti-heat stress feed additives in Taihe silky fowls. Heat stress adversely affects poultry production and meat quality, leading to economic losses. This study aimed to investigate the effects of adding tributyrin on growth performance, meat quality, muscle oxidative status, and gut microbiota of Taihe silky fowls under cyclic heat stress (CHS) conditions. In this study, 120-day-old Taihe silky fowls (male) were randomly divided into six dietary treatments. These treatments included a normal control treatment (NC, fed a basal diet), a heat stress control treatment (HS, fed a basal diet), and HS control treatments supplemented with 0.04%, 0.08%, 0.16%, and 0.32% tributyrin, respectively. The NC treatment group was kept at 24 ± 1 °C, while the HS treatment birds were exposed to 34 ± 1 °C for 8 h/d for 4 weeks. Results showed that CHS decreased growth performance and compromised the meat quality of broilers (p < 0.05). However, tributyrin supplementation improved ADG and FCR in broilers exposed to CHS (p < 0.05). Additionally, tributyrin supplementation resulted in increased shear force value and GSH-Px activity, as well as a decrease in drip loss, ether extract content, and MDA content of the breast muscle in broilers under CHS (p < 0.05). Furthermore, tributyrin supplementation up-regulated the mRNA expressions of Nrf2, NQO1, HO-1, SOD, and GSH-Px of the breast muscle in broilers exposed to CHS (p < 0.05). Based on these positive effects, the study delved deeper to investigate the impact of 0.16% tributyrin supplementation (HS + 0.16%T) on the cecum microbiota. The HS + 0.16%T treatment showed an increase in the relative abundance of Rikenellaceae_RC9_gut_group (p < 0.05) and a trend towards an increase in Lactobacillus (p = 0.096) compared to the HS treatment. The results indicate that supplementation successfully improved the growth performance and meat quality of Taihe silky fowls. Furthermore, tributyrin supplementation, particularly at levels of 0.16%, improved meat quality by enhancing muscle antioxidant capacity, which is believed to be associated with activation of the Nrf2 signaling pathway. [ABSTRACT FROM AUTHOR]

Simple Summary: This study compared the growth and meat quality of juvenile male and female Nile tilapia. Males grew bigger and heavier, while females excelled in feed conversion. Males had more crude fat and ash, but moisture and protein levels were unchanged. Amino acid profiles were similar overall, though females had an advantage in non-essential amino acids. This study compared the growth and flesh quality of juvenile male and female Nile tilapia grown in separate RAS tanks. The Genetic Sex Determination method yielded 40 males and 40 females. Males grew longer and heavier than females, and the results showed significant variation between the sexes in terms of weight gain rate (WGR), specific growth rate (SGR), and final body length and weight. In terms of the feed conversion ratio (FCR), Gonad Somatic Index (GSI), and Viscera Somatic Index (VSI), females presented better results than males. Male and female Hepatosomatic Index (HSI) values did not differ significantly—no difference in blood serum values. The meat's moisture and crude protein composition did not alter significantly from male to female; however, the crude fat and ash levels did differ significantly. Male and female animals were given the same seventeen distinct types of amino acids, and there was no distinct variation in the profiles of total amino acids (TAAs) and essential amino acids (EAAs) between the sexes. However, in the non-essential amino acid (NEAA) category, there were marginally significant differences, wherein females performed better than males. Males and females differed considerably in crude fat and ash levels but not in the moisture content or crude protein composition of the meat. Regarding fatty acids, males outperformed females in terms of total fatty acids (TFAs), polyunsaturated fatty acids (PUFAs), and saturated fatty acids (SFAs). However, no significant difference in the amount of monounsaturated fatty acids (MUFAs) in muscle was found between males and females. [ABSTRACT FROM AUTHOR]

In this work we aim to carry out assessments on the quality of beef before slaughter by machine learning methodologies. We evaluate the possibility of classifying meat quality based on a limited number of easily detectable quantitative and qualitative characteristics collected before slaughtering the cattle and applying machine learning methodologies on them. Namely, we develop some models which are able to determine 4 qualitative classes (output) of meat ranging from poor to excellent, plus two intermediate ones. To experiment with methodologies we trained them on data collected through a small entrepreneurial reality located in Amorosi, southern Italy, which deals with cattle breeding in stables. Using a simple artificial neural network the classification error percentage stands at 4.32% while the correlation between the predictions and the real outcomes is greater than 0.95. The extension to a further set of machine learning methodologies on a widely used, open-source machine learning platform make it possible to improve the results, allowing to achieve the perfect classification of the meat. Namely Random Forest reaches 0% error percentage. Overall, the study evidences the potential of Machine Learning methods for predicting beef quality before slaughtering the cattle, and provides a framework for incorporating a wide range of factors into such models. This implies the potential to improve the average quality of the product, being able to intervene on breeding procedures, benefiting both producers and consumers. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Consumers' preferences for lamb meat vary greatly depending on the specific cut. Variations in the chemical composition across different muscle types play a crucial role in determining meat quality, particularly with regard to flavor. Therefore, it is essential to study the variations in chemical composition among different muscle types in lamb, as well as the mechanisms behind their formation, aiming to understand the flavor variation across the muscle types.Flank muscles showed significantly higher intramuscular fat content and muscle fiber diameter compared to triceps brachii and biceps femoris (BF), at the same time as displaying a significantly lower percentage of type I muscle fibers. Forty‐three differentially abundant volatile compounds (DAVC) were identified across five muscles, with the majority of DAVCs being more abundant in the BF. In total, 161 differentially abundant lipids were identified across five muscles, with triglycerides (TG), phosphatidylcholines (PC), phosphatidyl ethanolamines (PE) and phosphatidylmethanol (PMeOH) showing a strong correlation with DAVCs. A lipid‐gene regulatory network was established, encompassing 664 lipids and 11 107 genes, leading to the identification of pathways and genes that regulate the metabolism of PEs, PMeOH, PCs and TGs.The present study showed the significant variation in flavor compounds among the five edible muscles, as well as the potential reasons for their formation. The results potentially provide a theoretical foundation for improving the meat quality of lamb. © 2024 Society of Chemical Industry. Published by John Wiley & Sons Ltd [ABSTRACT FROM AUTHOR]

During storage and transportation, meat is susceptible to the effects of microorganisms, endogenous enzymes, and oxygen, leading to issues such as moisture loss, spoilage, and deterioration. Superchilling, as a preservation method that combines the benefits of refrigeration and freezing, can effectively slow the growth and reproduction of microorganisms, control protein and lipid oxidation, reduce water loss, and maintain the quality and sensory properties of meat. This paper reviews the current application status of superchilling technology in meat preservation, focusing on the mechanisms of ice crystal formation, water retention, tenderness preservation, protein and fat oxidation control, and microbial growth inhibition under superchilling conditions. Additionally, it summarizes the research progress on the combined application of superchilling with emerging technologies such as electric fields, magnetic fields, and electron beams in meat preservation and explores its potential and future prospects for improving meat quality. The aim is to provide scientific evidence and technical support for the application of superchilling technology in enhancing meat quality. [ABSTRACT FROM AUTHOR]

1. An experiment was conducted to explore the age-related changes in carcass composition, physicochemical properties, texture and microstructure of meat from White King pigeons. The study used 32 carcasses collected from White King pigeons (16 aged 4 weeks and 16 aged 180 weeks).2. The 180-week-old White King pigeons had a higher percentage of eviscerated carcass characteristics. The 4-week-old pigeons were characterised by higher percentage of skin with subcutaneous fat and carcass remainders. There were significant differences in chemical and physicochemical characteristics as well as in texture and microstructure parameters amongst White King pigeons of different ages.3. In conclusion, the study demonstrated that the age of White King pigeons has a considerable impact on carcass composition, physicochemical properties, meat texture and microstructure. Older pigeons had higher percentages of eviscerated carcass components, which may reflect maturation, while younger pigeons had greater proportions of fat and carcass remainders. These findings suggest that age-related changes should be considered when evaluating meat quality and composition, as each age group presented distinct characteristics. [ABSTRACT FROM AUTHOR]

This study investigated the effect of supplementation of Malva sylvestris leaf powder (MSLP) on the production performance of broiler chicken. Ven Cobb broiler chicks (240 day-old male chicks) were distributed randomly into four treatments, each replicated four times, with 15 birds per replicate. The diets formulated were T1 (control) given basal diet only, T2 (basal diet +1.0% MSLP), T3 (basal diet +1.5% MSLP), and T4 (basal diet +2.0% MSLP). The highest improvement of 3.83% in the average daily gain (ADG) was recorded in the T3 group fed 1.5% Malva powder in the diet compared to the control (P = 0.009). The average daily feed intake (ADFI) tended to decrease with an increase in the dose of MSLP in the diet, with the lowest feed intake in the T4 group fed 2% MSLP. During the overall period (7–42 days), the feed/gain (F/G) ratio reduced significantly (P = 0.048) in the T3 and T4 groups compared to the control. The dressed and breast meat yield was found to be significantly (P < 0.05) higher in the T3 group, with no significant change (P > 0.05) in the thigh yield. The changes in the pH and water-holding capacity (WHC) of breast meat were found to be non-significant (p > 0.05) between the control and various other treatments. Thiobarbituric acid-reactive substances (TBARS) were significantly (P < 0.05) decreased in the T3 and T4 groups. There was no negative effect of including MSLP in the diet on the color coordinates of breast meat among different treatments. Compared to the control, the serum immunoglobulin values increased significantly (P < 0.05) in the T3 and T4 groups. Superoxide dismutase (SOD) showed no difference between various treatments; however, malondialdehyde (MDA) decreased significantly (P < 0.05) according to dietary treatments. Serum cortisol increased significantly (P < 0.05) in the T4 group compared to other treatments. The inclusion of Malva powder in the diet at the 2% level significantly (P < 0.05) decreased the coliform count compared to the control birds. Supplementation with Malva powder resulted in a significant (P < 0.05) increase in the villus height-to-crypt depth (VH:CD) ratio of broiler birds in the T3 and T4 groups. In conclusion, MSLP supplementation at 1.5% and 2% resulted in improved production performance of broiler chicken. [ABSTRACT FROM AUTHOR]

Background: Nelore cattle play a key role in tropical production systems due to their resilience to harsh conditions, such as heat stress and seasonally poor nutrition. Monitoring their genetic diversity is essential to manage the negative impacts of inbreeding. Traditionally, inbreeding and inbreeding depression are assessed by pedigree-based coefficients (F), but recently, genetic markers have been preferred for their precision in capturing the inbreeding level and identifying animals at risk of reduced productive and reproductive performance. Hence, we compared the inbreeding and inbreeding depression for productive and reproductive performance traits in Nelore cattle using different inbreeding coefficient estimation methods from pedigree information (FPed), the genomic relationship matrix (FGRM), runs of homozygosity (FROH) of different lengths (> 1 Mb (genome), between 1 and 2 Mb - FROH 1−2; 2–4 Mb FROH 2−4 or > 8 Mb FROH >8) and excess homozygosity (FSNP). Results: The correlation between FPed and FROH was lower when the latter was based on shorter segments (r = 0.15 with FROH 1−2, r = 0.20 with FROH 2−4 and r = 0.28 with FROH 4−8). Meanwhile, the FPed had a moderate correlation with FSNP (r = 0.47) and high correlation with FROH >8 (r = 0.58) and FROH−genome (r = 0.60). The FROH−genome was highly correlated with inbreeding based on FROH>8 (r = 0.93) and FSNP (r = 0.88). The FGRM exhibited a high correlation with FROH−genome (r = 0.55) and FROH >8 (r = 0.51) and a lower correlation with other inbreeding estimators varying from 0.30 for FROH 2−4 to 0.37 for FROH 1−2. Increased levels of inbreeding had a negative impact on the productive and reproductive performance of Nelore cattle. The unfavorable inbreeding effect on productive and reproductive traits ranged from 0.12 to 0.51 for FPed, 0.19–0.59 for FGRM, 0.21–0.58 for FROH−genome, and 0.19–0.54 for FSNP per 1% of inbreeding scaled on the percentage of the mean. When scaling the linear regression coefficients on the standard deviation, the unfavorable inbreeding effect varied from 0.43 to 1.56% for FPed, 0.49–1.97% for FGRM, 0.34–2.2% for FROH−genome, and 0.50–1.62% for FSNP per 1% of inbreeding. The impact of the homozygous segments on reproductive and performance traits varied based on the chromosomes. This shows that specific homozygous chromosome segments can be signs of positive selection due to their beneficial effects on the traits. Conclusions: The low correlation observed between FPed and genomic-based inbreeding estimates suggests that the presence of animals with one unknown parent (sire or dam) in the pedigree does not account for ancient inbreeding. The ROH hotspots surround genes related to reproduction, growth, meat quality, and adaptation to environmental stress. Inbreeding depression has adverse effects on productive and reproductive traits in Nelore cattle, particularly on age at puberty in young bulls and heifer calving at 30 months, as well as on scrotal circumference and body weight when scaled on the standard deviation of the trait. [ABSTRACT FROM AUTHOR]

Background: Chronic heat stress (CHS) is a detrimental environmental stressor with a negative impact on the meat quality of broilers. However, the underlying mechanisms are not fully understood. This study investigates the effects of CHS on long non-coding RNA (lncRNA) expression and muscle injury in broilers, with a focus on its implications for meat quality. Results: The results showed that CHS diminished breast muscle yield, elevated abdominal fat deposition, induced cellular apoptosis (P < 0.05), and caused myofibrosis. Transcriptomic analysis revealed 151 differentially expressed (DE) lncRNAs when comparing the normal control (NC) and HS groups, 214 DE lncRNAs when comparing the HS and PF groups, and 79 DE lncRNAs when comparing the NC and pair-fed (PF) groups. After eliminating the confounding effect of feed intake, 68 lncRNAs were identified, primarily associated with cellular growth and death, signal transduction, and metabolic regulation. Notably, the apoptosis-related pathway P53, lysosomes, and the fibrosis-related gene TGF-β2 were significantly upregulated by lncRNAs. Conclusions: These findings indicate that chronic heat stress induces cellular apoptosis and muscle injury through lncRNA, leading to connective tissue accumulation, which likely contributes to reduced breast muscle yield and meat quality in broilers. [ABSTRACT FROM AUTHOR]

The nutritional utility of leguminous products such as corticated marama bean (Tylosema esculentum) meal (CMBM) in quail diets is limited by high fibre levels. This study evaluated the impact of dietary CMBM pre-treated with fibrolytic multi-enzyme (FMENZ) on growth performance, and physiological and meat quality responses in Jumbo Coturnix quail. Two hundred and forty 7-day-old Jumbo quail (29.4 ± 2.72 g initial live weight) were randomly distributed to five experimental diets, with six replicate cages each (eight birds/cage). The diets were a grower diet without CMBM, and the same grower diet plus 100 g/kg CMBM pre-treated with 0, 1, 1.5, and 2% (v/w) FMENZ. Positive quadratic responses (p < 0.05) were recorded for overall feed intake and body weight gain in weeks 2 and 3. The control diet promoted the highest (p < 0.05) gain-to-feed ratio in weeks 2 and 3, and the best weight gains and glucose levels, but reduced lipase levels. Final body weights declined linearly [p = 0.037] with FMENZ levels. Breast pH increased linearly, while haemoglobin and 1 h post-mortem chroma showed positive quadratic effects (p < 0.05) with FMENZ levels. The use of the enzymes did not improve the feed value of CMBM in Jumbo quail diets. [ABSTRACT FROM AUTHOR]

The primary aim of pig breeding efforts is to produce animals characterized by outstanding performance, including also fattening and slaughter performance traits. However, improved carcass leanness and reduced carcass fatness, especially intramuscular fat content, have led to a deterioration of pork quality and processability. Due to the growing frequency of meat defects and the limited potential use of such meat in the production of premium products this constitutes a considerable problem for the meat industry. The breeds superior in terms of meat quality are native pig breeds, such as those kept in Poland, i.e. Pulawska (Pul), Zlotnicka Spotted (ZS) and Zlotnicka White (ZW) pigs. The aim of this paper is to present a review of research results concerning quality and processability of meat produced by the Polish native pig breeds. The presented results indicate that pigs of local breeds exhibit a low level of performance traits (daily gain, carcass leanness, backfat thickness) while maintaining very good parameters of meat quality and processability (muscle composition and physical properties, fatty acids profile, sensory traits). Thus, they are used as a source material for premium products. In view of the small size of local populations and higher production costs in Poland it is a niche production. Therefore, the current aim of breeding indigenous breeds is both to maintain a safe population size and genetic diversity and to increase popularity of their meat and processed meat products among consumers. This objective is attained, among other things, thanks to efforts to reduce cost of their production through optimization of environmental conditions and wider use of less expensive traditional feed formulations, which make it possible to fully utilize the potential of local pork resources. [ABSTRACT FROM AUTHOR]

In order to study the effects of corn stalk silage with different energy levels on apparent digestibility, serum biochemical indexes, slaughter performance and meat quality of Jia county red bull. Sixty healthy Jia county red bulls (half male and half female) with similar body weight and month age were selected and divided into three treatment groups: A (low energy group), B (middle energy group) and C (high energy group) according to the single factor random block design, with 20 replicates in each group and 1 cow in each replicate. The experiment is divided into 7 d pre-trial period and 120 d positive trial period, in which the positive trial period includes three stages: the early 40 d, the middle 40 d and the end 40 d.The crude protein (CP) level of group A, B and C was 12.0%, and the average comprehensive net energy (NEmf) was 6.46, 6.37 and 6.47 MJ/kg, respectively. In the middle stage, the dietary CP levels in groups A, B and C were all 11.58%, and the average NEmf was 6.58, 6.64 and 6.62 MJ/kg, respectively. At the end of the period, the dietary CP levels in groups A, B and C were all 11.02%, and the average NEmf was 6.73, 6.83 and 6.93 MJ/kg respectively. The results showed that the average daily gain and dry matter intake of group B were the highest, which were significantly higher than those of group C (P<0.05), and the feed-to-weight ratio was the lowest, but there was no significant difference between the groups. The crude fat, crude protein, acidic detergent fiber, neutral detergent fiber, calcium and total phosphorus in group B were the highest, and there was no significant difference between groups. Cholesterol, low density lipoprotein cholesterol and high density lipoprotein cholesterol in group C were significantly higher than those in group A (P<0.05). Slaughter rate, carcass meat yield, eye muscle area and back fat thickness increased with the increase of energy level, and there was no significant difference between groups. The back label thickness of group C was significantly higher than that of group A (P<0.05). Energy level has no significant effect on pH, cooking loss, water loss rate, shear force and meat color, and the increase of energy level has a tendency to improve beef quality. The economic benefit of weight gain was the highest in group B. The results showed that appropriate dietary energy level could improve the production performance, meat quality and economic benefits of Jia county red bull. In this study, group B with medium energy has the best effect on production performance, apparent digestibility of nutrients, serum biochemical indexes and meat quality of Jia county red bull, and the economic benefit of breeding is the highest. [ABSTRACT FROM AUTHOR]

The aim of this experiment was to investigate the effects of dietary protein level on growth performance, meat quality and colon short-chain fatty acids of Ningxiang pigs. Two hundred healthy Ningxiang fattening pigs with an average body weight of (50.24±1.84) kg, half male and half female, were randomly divided into 5 treatments: very low crude protein group (VLCP group), low crude protein group (LCP group), normal crude protein group (NCP group), high crude protein group (HCP group), very high crude protein group (VHCP group), there were 5 replicates per treatment and 8 pigs per replicate. The experiment lasted for 68 days. As dietary protein levels decrease, the final weight and average daily gain (ADG) were significantly increased (linear, P< 0.05), feed conversion rate (F/G) was significantly decreased (linear, quadratic, P<0.05), backfat thickness and eye muscle area were significantly increased (P<0.05), the redness a* and yellow b* of longissimus dorsi muscle were significantly increased (twice, P<0.05), the contents of longissimus dorsalis butyric acid, palmitoleic acid, linoleic acid, stearic acid and polyunsaturated fatty acids were significantly increased (linear, P<0.05), the contents of acetic acid and valeric acid in colonic chymus were significantly increased (linear, P<0.05). To sum up, different dietary protein levels had significant effects on growth performance, meat quality and colon short-chain fatty acids of 50-80 kg Ningxiang pigs. low protein diet can significantly reduce the feed conversion rate, improve the quality of Ningxiang pork, affect the fatty acid composition of longissimus dorsi muscle, increase the content of short chain fatty acids in colon contents. [ABSTRACT FROM AUTHOR]

Simple Summary: The poultry meat industry is a significant agri-food sector worldwide. Preslaughter operations are crucial as they impact animal welfare, meat quality, and food safety. Despite their importance, few studies focus on broiler preslaughter processes in hot environments. Effective planning, handling, and monitoring are essential to improve conditions and reduce stress, ensuring better meat quality and animal welfare. Poultry production faces significant challenges, including high feed prices, diseases, and thermal stress, which impact broiler welfare and productivity. Despite advances in cooling technologies and ventilation, preslaughter operations still lead to considerable losses. This review highlights the need for the improved management of thermal environments and animal logistics. Preslaughter operations typically involve fasting broilers for 8–12 h to reduce gastrointestinal contents and contamination. Following fasting, broilers are caught, crated, and transported. Stress levels vary based on distance and conditions, with manual catching often causing stress and injuries. Catching should occur during cooler periods to minimise these issues, and transport conditions must be carefully managed. Lairage, the waiting period after transport, should be kept short (1–2 h) in climate-controlled environments to avoid stress and deterioration. Proper handling and efficient unloading are essential to prevent injuries and reduce economic losses. Stunning methods, such as electronarcosis and a controlled atmosphere, aim to minimise suffering before slaughter, though practices vary culturally and religiously. Logistics and real-time monitoring technology are crucial for enhancing animal welfare during transportation. Effective planning and the optimisation of transport processes is vital for reducing stress and losses, especially with regard to rising global temperatures and production demands. [ABSTRACT FROM AUTHOR]

Simple Summary: This study focuses on preserving four endangered local sheep breeds in the Italian eastern Alps, reared in small-scale farms. This study aims to assess the nutritional quality of their products (milk and meat) and explore ways to enhance their market value, thus supporting farmers economically. Results indicated that the milk and meat from the four breeds have unique qualities that could be promoted to increase consumer awareness and demand. By developing specific guidelines for the production and marketing of local sheep products, this research helps create a local supply chain based on the positive externalities that local breeds in mountain areas have on the environment. Local sheep breeds in the Italian eastern Alps passed from ex situ to in situ conservation. These breeds are mainly reared by smallholders in low-input farming systems. To allow the sustainable use of genetic resources, the economic sustainability of farmers must be supported through production guidelines. Analyzing meat and milk composition and fatty acid profile, we aimed to characterize their products based on breed and diet to identify tailormade sales strategies. Results showed that both meat and milk have good nutritional values and can benefit from a pasture-based diet, irrespective of the breed. These results support the redaction of production guidelines based on the peculiar characteristics of these breeds: being multi-purpose breeds adapted to mountain areas and to grazing, thus contributing to the conservation of cultural and landscape heritage. [ABSTRACT FROM AUTHOR]

Simple Summary: In Central Europe, one of the main issues in wildlife management at present is its increasing abundance. As population density increases, diseases that directly or indirectly affect humans are also becoming more prevalent. Although fibropapillomatosis is one of the diseases that does not threaten humans, the accumulation of some heavy metals in tumours has been shown to occur at concentrations that would already be toxic to humans and wildlife. In general, the heavy metal content in wild animal tissues is a partly known topic that was studied on muscle or internal organs but is almost unstudied in tumours. Therefore, we evaluated the content of selected heavy metals in roe deer—the most widespread wildlife species across Europe. If the accumulation of these heavy metals in the tumours also affects the muscle of the individual, which is then intended for consumption by the final consumer, such meat could be considered a health hazard. This pilot study is a cornerstone for further research to clarify the safety or otherwise of meat from wild game affected by fibropapillomatosis. In recent decades, there has been an increase in European wild ungulate populations, often associated with a decline in health and spread of disease. This is true for the roe deer (Capreolus capreolus), the most common European cervid, with populations apparently affected by fibropapillomatosis, an increasingly common cancer. To date, however, there has been little research into this disease, thus many interactions remain unclear and descriptions of tumour composition are poorly validated. The main aim of the present study was to evaluate the presence and concentration of toxic heavy metals in roe deer skin tumours. Our results confirmed the presence of virtually all the metals tested for, i.e., Pb, Hg, Cd, As, Cr, Mn, Al, Co, Cu, Ni, Se, Zn, and Fe, with the highest average concentrations found for Cr (0.99 mg/kg−1 ± 2.23 SD), Cd (0.03 mg/kg−1 ± 0.03 SD), and Hg (0.02 mg/kg−1 ± 0.02 SD), exceeding FAO limits for meat from slaughtered animals. We also observed a significant positive relationship between heavy metal concentration and age, especially for Pb, As, Hg, Mn, Se, Al, Zn, and Ni. Our findings provide a strong baseline for further research on the impact of fibropapillomatosis, not only on the welfare and health status of game but also on the final consumer of venison, which in many respects is regarded as a high-quality, ecological, and renewable wild resource. While deer with this disease are not considered qualitatively or medically defective, they could represent a potential reservoir of substances toxic to humans and could affect substance levels in adjacent tissues or the animal as a whole. [ABSTRACT FROM AUTHOR]

Simple Summary: Intramuscular fat (IMF) is related to meat quality and consumer preferences. Several analytical methods involving solvents have been developed to determine IMF and are used to validate rapid and nondestructive new technologies, such as tomography, Raman spectroscopy and NIR. The current study assessed the fatty acid (FA) composition of wool and its relationship to IMF in the Longissimus lumborum muscle of lambs. Wool has the potential for non-invasive sampling, reflecting the animal's metabolism over the past 2 or 3 weeks, and can be stored for long periods of time. The results of this experiment suggest that saturated FA in wool could potentially be used to determine the IMF of lamb. The aim of this study was to identify Longissimus lumborum (LL) muscle from lambs with high IMF content (≥3%) using wool FA. The FA composition was characterized in two sections of wool from Suffolk Down lambs, and its relationship with IMF content assessed. One hundred and forty lambs of similar body weight, body condition score, and age were selected. IMF content from LL muscle, and the wool fat and FA composition of the wool were determined. The proportions of FAs in the wool of lambs with low IMF were 51.96 ± 7.3% of saturated, 31.96 ± 7.7% polyunsaturated, and 16.08 ± 2.3% monounsaturated. Similar proportions of FAs were observed in wool samples of lambs with high IMF. Significant differences were found only in the SFA proportion between groups (p < 0.05). The predominant FAs in the wool samples were C16:0, C17:0, C18:0, C18:1n9c and C18:2n6c, representing over 60% of total FA methyl esters. Correlations were found between the wool FAs C16:1, C17:0, C18:0, C18:1n9c, C24:0, and C22:6n3 in wool samples divided into two sections. Discriminant analysis identified SFAs, particularly FAs C22:0 and C24:0, as potential candidate for predicting lambs with high IMF content with an accuracy of over 92%. These results provide to our knowledge evidence that IMF content could potentially be determined using wool FAs as a non-invasive method. [ABSTRACT FROM AUTHOR]

Context: The fate of kids born in dairy goat production systems is a growing concern. Aims: This study aimed to evaluate the carcass characteristics and meat quality of Saanen and Saanen × Boer goat kids slaughtered at 30 and 60 days of age. Methods: We used 32 entire male goats, suckler and with access to solid food from 30 to 60 days, distributed in a completely randomised design, in a 2 (breed) × 2 (age at slaughter) factorial arrangement. We evaluated animal performance, carcass characteristics, instrumental analyses of the Quadriceps femoral muscle, and consumer perception. Key results: There was no interaction between breed and age of the goats (P > 0.05) on the initial and final liveweight, weight gain, cold carcass weight, hot carcass weight, and hot and cold carcass yields. However, age at slaughter influenced these variables (P < 0.05). The breed did not influence pH, meat colour, water-retention capacity, weight loss by cooking, or shear force (P > 0.05). However, shear force increased when goats were slaughtered at 60 days of age (P < 0.05). The muscle pH determined at 24 h after slaughter, and lipid oxidation, were lower in the meat of goats slaughtered at 60 days of age (P < 0.05), but did not differ between breeds. Higher consumer scores for flavour and appearance (P < 0.05) were attributed to the meat of crossbred animals in sensory analysis. Conclusions: Slaughtering goat kids at 60 days of age (versus 30 days of age) is an alternative for improving some aspects of meat quality. We recommend crossing Saanen × Boer to increase consumer acceptance of meat. Implications: This study is important for Saanen goat kids producers to understand that crossbreeding with the Boer breed improves carcass characteristics and meat acceptance by consumers. We compared Saanen and Saanen × Boer kid meats and found that the Saanen × Boer crossbreed contributes to increased carcass yield and greater acceptance of the meat by consumers. When comparing different slaughter ages (30 and 60 days), we observed that the carcass fat content increased and lipid oxidation in the meat decreased when the kids were slaughtered at 60 days of age. [ABSTRACT FROM AUTHOR]

The objective of this study was to compare the effect of artificially rearing Holstein Friesian bull calves with either forage- (FS) or concentrate-based starter diets on rumen fermentation and blood metabolite profiles to 4.5 mo, residual feed intake (RFI) at 10 mo, lifetime growth, and carcass traits and meat quality at slaughter in a pastoral grazing system. Holstein-Friesian bull calves were allocated to FS or PS diets (n = 20/group). The FS calves grew slower than PS calves following MR weaning up to 100 kg BW but tended to grow faster up to 18 wks while grazing pasture with no difference in BW observed thereafter. Rumen fermentation profiles differed at wk 7 and 12 but not thereafter. Residual feed intake (RFI), age and weight at slaughter and meat yield/quality were similar between groups. These results highlight that artificially reared Friesian bulls fed a FS compared to PS starter diet take slightly longer to reach 100 kg BW but are better prepared for weaning onto pasture, with no long-term differences in RFI, growth and beef production/quality. This study highlights the opportunity for beef producers to utilise a whole of life grain-free alternative feeding system to meet specific market requirements. [ABSTRACT FROM AUTHOR]

BACKGROUND: Insufficient endogenous nutrients in the broiler embryo can lead to muscle gluconeogenesis, which ultimately affects the post‐hatching performance of chicks. This study investigated the effects of in ovo feeding (IOF) of N‐carbamylglutamate (NCG) on the growth hormones, carcass yield, and meat quality in broilers. Fertile eggs from a 30‐week‐old Ross 308 breeder flock were divided into three treatment groups: NC (non‐injection), SC (100 μL saline‐injection), and NCG (2 mg NCG injection). Each group had six replicates, with 70 eggs per replicate during incubation. Injections were administered on the 17.5th day of embryonic development. After hatching, 270 chicks were selected for 42‐day rearing for further sampling. RESULTS: Chicks in the NCG group had significantly higher body weight (BW) and average daily gain (ADG) at the growing phase, increased growth and testosterone hormone in both feeding phases (21 and 42 days), and improved average daily gain (ADG) and food conversion ratio (FCR) in both grower and entire feeding phases (P < 0.05). Triiodothyronine (T3) and tetraiodothyronine (T4) levels, carcass yield, dressing, drum weight, breast muscle weight, drumstick weights, thighs, pectoralis major, and their part percentage of carcass were improved in the NCG group (P < 0.05), these effects were varied along feeding phases. Moreover, IOF of the NCG also improved pectoralis breast muscle color values at 24 h post mortem (P < 0.05). CONCLUSION: These results suggest that NCG injection at the late embryonic age of broiler enhances growth performance and meat quality throughout the lifespan and this can probably be attributed to an increase in thyroid and testosterone hormones, indicating potential involvement in metabolic and nutrient partitioning pathway regulation. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

1. In the following experiment meat quality traits of a Gushi-Anka F2 resource population were measured, and their heritability estimated. Intramuscular fat (IMF) had medium heritability (0.35) but leg muscle fibre density (LMD), leg muscle fibre diameter (LMF), breast muscle fibre density (BMD), fresh fat content (FFA), and absolute dry fat content (AFC) had low heritability (0–0.2). The IMF presented the most important genetic additive effect among the poultry meat quality-related traits studied.2. The phenotypic data of meat quality traits in the Gushi-Anka F2 resource population were combined with genotyping by sequencing (GBS) data to obtain genotype data. Six meat quality traits in 734 birds were analysed by GWAS. Based on these variants, 83 significant (–log10(p) > 4.42) single nucleotide polymorphisms and four quantitative trait loci (QTL) regions corresponding to 175 genes were identified. Further linkage disequilibrium (LD) analysis was conducted on chromosome 13 (Chr13) and chromosome 27 (Chr27) QTL regions.3. Based on the transcriptome data and GWAS results, 12 shared genes - ITGB3, DNAJC27, ETV4, C7orf50, FKBP1B, G3BP1, IGF2BP1, KCNH6, LOC416263, SCARA5, SMIM5 and TBL1XR1 were identified as candidate genes influencing muscle fibre and fat traits. [ABSTRACT FROM AUTHOR]

Summary: This study investigated the effects of skin‐on and skin‐off processing methods on processing efficiency, product yield and meat quality of goat carcasses. A total of twenty‐seven goats (nine/treatment, 6 months old) were processed using three methods: (1) skin‐on for ethnic consumers, (2) skin‐off for traditional consumers and (3) skin‐off‐late (skin removal after chilling) for primarily traditional consumers, with an option for ethnic consumers with skin‐on. Processing times (slaughter, chilling, fabrication) and yields (chilling and fabrication) were compared. Meat quality and appearance were evaluated using sarcomere length, Warner‐Brazler shear force, collagen content and muscle colour. Skin‐on carcasses required significantly longer chilling times to reach the internal body temperature at ≤4.4 °C (9.5 h) compared to skin‐off carcasses (7 h), presumably due to the presence of the skin. Despite this, the total processing time from stunning to fabrication showed no significant difference across treatments, although the skin‐off‐late carcasses had longer fabrication times due to the skin removal step (P < 0.05). Dressing yield was lower in the skin‐off group, and fabrication yield was reduced in the skin‐off‐late carcasses (P < 0.05). Skin‐on and skin‐off‐late carcasses showed longer sarcomere lengths and lower Warner Bratzler shear forces than skin‐off carcasses (P < 0.05). Additionally, the skin‐on group had higher collagen content than the skin‐off group. Muscle L* values were higher in skin‐on and skin‐off‐late carcasses (P < 0.05), with no significant differences in a* and b* values across treatments. This research highlights the potential benefits of the skin‐off‐late method for goat farmers, processors and consumers, offering improved dressing yield, meat tenderness and visual appearance. The skin‐off‐late method also provides an alternative processing option that could satisfy both traditional and ethnic consumer preferences. [ABSTRACT FROM AUTHOR]

1. This study was conducted to investigate the effects of dietary supplementation of manganese (Mn) amino acid complexes on growth performance, Mn deposition, meat quality, breast muscle and bone development of broilers. 2. A total of 504, one-day-old male Arbor Acres broilers were randomly divided into seven treatments; control diet (CON; basal diet, no extra Mn addition), manganese diet (MnN as Numine®-Mn; CON + 40, 80, 120 or 160 mg Mn/kg), manganese-S group (MnS; CON + 120 mg Mn/kg as MnSO4·H2O), manganese-A diet (MnA as Mn from hydrolysed feather meal; CON + 40 mg Mn/kg as MnA). 3. There were no significant differences for average daily gain (ADG) or feed intake (ADFI) among diets during the feed phases (p > 0.05). The FCR in the starter and over the whole period were quadratically affected by dietary MnN dosage and gave the lowest FCR at 80 mg/kg (p < 0.05). The Mn content of thigh muscle, jejunum, heart, pancreas, liver and tibia increased linearly with MnN addition (p < 0.05). 4. For meat quality, MnN significantly increased colour (a*), pH45 min and pH24 h, reduced shear force, drip loss and pressure loss of breast muscle (p < 0.05). 5. Moreover, MnN significantly upregulated MYOD expression at d 21 and SOD expression at d 42, decreased MuRF1 and Atrogin-1 mRNA level at d 42 in breast muscle. Transcriptome analysis revealed that the regulating effect of MnN on muscle development significantly enriched signalling pathways such as adhesion, ECM-receptor, MAPK, mTOR and AMPK. Furthermore, dietary MnN significantly affected tibia length and growth plate development (p < 0.05) and promoted growth plate chondrocytes by increasing SOX-9, Runx-2, Mef2c, TGF-β, Ihh, Bcl-2 and Beclin1 and decreasing Bax and Caspase-3 (p < 0.05) expression which affect longitudinal tibial development. 6. In conclusion, Mn amino acid complexes could improve growth performance, tissue Mn deposition, breast muscle development, meat quality and bone development. [ABSTRACT FROM AUTHOR]

To study the effect of 3-aminobenzoic acid ethyl ester methanesulfonate (MS-222)–assisted deep dormancy temperature (DDT) cultivation on the meat quality of crucian carp (Carassius auratus), crucian carp was treated with MS-222 and then cultivated at DDT. The research studied the lactic acid content, pH, water retention rate, cooking loss rate, color, texture, nucleotide content, and sensory score of the crucian carp meat and the serum glucose and residual MS-222 contents in the crucian carp bodies. The results indicated that the required concentration of MS-222 for the anesthetization of crucian carp was 40 mg/L. The serum glucose and lactic acid contents and the cooking loss rate of crucian carp meat increased from 0 to 10 days, whereas the pH and water holding capacity of the crucian carp decreased from 0 to 10 days; all indexes of the crucian carp treated with MS-222 were higher than those of the control from 2 to 10 days. The texture profile, color, and nucleotide content of the crucian carp meat decreased from 0 to 10 days; however, the decline rate of the MS-222-treated group was slower than that of the control. The metabolism results indicated that MS-222 was metabolized into 0 mg/g on the 5th day. These results demonstrated that MS-222-assisted DDT cultivation was superior to the control for the cultivation of crucian carp. [ABSTRACT FROM AUTHOR]

Salinity is a significant environmental component that affects the physiological state of aquatic species. This study aimed to investigate whether water salinity had an impact on the biochemical properties and meat quality of adult Aplodinotus grunniens during temporary rearing of 7 days. Salinity caused increased osmotic pressure and antioxidant enzyme activities of Aplodinotus grunniens, which were attributed to the increase in the content of alanine and glutamate. It raised the hardness and shear force with an increase in salinity, leading to an increase in water-holding capacity. Salinity enhanced the DHA ratio with a decrease in the atherosclerotic index and thrombosis index. Combined with the increase in flavor amino acids and nucleotides, salinity enhanced the umami taste of Aplodinotus grunniens. These findings suggest that temporary rearing in salinity might be a practical approach to improving the meat quality of adult Aplodinotus grunniens. [ABSTRACT FROM AUTHOR]

This study investigates the effects of oil quality and trace mineral source on the growth performance, antioxidant activity, and meat quality of growing–finishing pigs. A total of 180 crossbred pigs (Duroc × Landrace × Large White [64.4 ± 1.95]) were randomly allocated five dietary treatments based on body weight (BW) and sex in a 30 d trial. Pigs were fed five diets: (i) fresh soy oil + inorganic trace minerals (ITMs) + inorganic selenium (FISI), (ii) oxidized soy oil + ITMs + inorganic selenium (OISI), (iii) fresh soy oil + ITMs + selenium yeast (FISY), (iv) oxidized soy oil + ITMs + selenium yeast (OISY), and (v) oxidized soy oil + organic trace minerals (OTMs) + selenium yeast (OOSY). Each dietary treatment included six replicates and six pigs per replicate (three barrows and three gilts). Feeding OISI resulted in lower average daily gain (ADG) and dressing percentage (p < 0.05). The OOSY group had a higher dressing percentage and activities of serum CAT and GSH-Px in growing–finishing pigs (p < 0.05). In addition, the relative abundance of Campylobacterota in the colonic digesta varied with the quality of soy oil and source of trace minerals (p < 0.05), but no significant differences in short-chain fatty acid concentrations were observed among all dietary groups. In conclusion, adding oxidized soy oil to the diet negatively impacted the ADG and dressing percentage of growing–finishing pigs, and replacing ITMs with OTMs and SY alleviated these negative impacts. A combination of OTMs and SY can support antioxidant capacity to mitigate the negative impacts of oxidized oil on the growth performance and dressing percentage of growing–finishing pigs. [ABSTRACT FROM AUTHOR]