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The rabbit produces healthy meat, generating low methane emissions, and without competing for grain and other food resources for humans, hence adequately responding to the principles of the bioeconomy. For these properties to have a positive impact on society, it is necessary to promote the production and consumption of rabbit meat. Therefore, we evaluate the quality of carcass and meat of New Zealand breed rabbits was assessed in 12 males reared under commercial conditions and slaughtered at two months of age under standard conditions. The average weight of animals at slaughter was 2.6 kg, and their carcass had a yield, length and compactness index of 52.6%, 32.6 cm and 41.29 g/cm, respectively. The carcass measurements offered average percentages of 38.2%, 27.4%, 18.7% and 14.8% for the legs, loin, thorax, and shoulders, respectively. The pH of the meat was at normal values and the pressure and cooking losses and tenderness showed mean values of 12.8%, 26.6% and 3.1 Kg/cm2, respectively. The chromatic variables showed mean values of L * = 46.9, a * = 0.54 and b * = 8.14. These results are in line with those reported for industrial breeds. [ABSTRACT FROM AUTHOR]

Background and Objective: The supplementation in diet of chicken improves the amino acid balance and consequently increases protein synthesis and decreases fat synthesis. And the positive effects on meat quality. Essential elements are very necessary for the physiological functions of the human body and should be available through dietary intake, which supports regulation of cellular function, growth and maintenance of the body. The study provides original analytical data on the levels of zinc and methionine (ZeMet) in chicken meat (female) which are commonly consumed in Iraq. A total of three hundred and sixty (n = 360) of broiler chicks were weighed and classified in 3 groups, 0% ZnMet (Control T1), 0.5 gm/kg ZnMet (T2), 1 gm/kg ZnMet (T3).Carcass cuts (Breast, Whole Thigh, Wings, Back and Neck), Physical dissection(Lean, bone and skin), chemical analysis (moisture, protein, fat and ash), Cooking Loss, Drip Loss, TBA, PV and sensory evaluation (tenderness, juiciness, flavor, overall acceptance, acceptability, texture and general appearance) were steady. There were no significant differences between treatment in Carcass cuts (Breast, Back and Neck), Physical dissection (Lean, bone and skin), chemical analysis (moisture, protein, fat and ash), Cooking Loss, Drip Loss, TBA, PV. While there were a significant difference (P ≥ 0.05) in Whole Thigh, Wings and sensory evaluation. The supplementation zinc and methionine (ZeMet) in diet of chicken improves the sensory evaluation of meat. [ABSTRACT FROM AUTHOR]

Highlights • The carcass characteristics of Nellore cattle are not influenced by the different ICLS. • Trees present in the pasture does not interfere in the physical composition of the meat. • The microbiology of the meat was not influenced by the different ICLS. • ICLS with and without the presence of trees can be recommended for Nellore cattle. Abstract Integrated crop-livestock systems (ICLS) are strategy to increase productivity and income for the farmers while simultaneously achieving sustainability. However, its effects on the carcass and meat quality of the animals produced in it need to be elucidated. Thus, the objective of this study was to evaluate carcass and meat characteristics of Nellore cattle finished in ICLS without shade availability (integrated crop-livestock: ICL) and with two tree densities (integrated crop-livestock-forest, ICLF, at 196 trees/ha and 448 trees/ha). The experimental design was in complete blocks, with three treatments (ICL, ICLF-1L and ICLF-3L) and four replicates per treatment, totaling 12 experimental plots. Sixty castrated Nellore cattle of approximately 28 ± 2.81 months of age and mean weight at 385.71 ± 27.17 kg were used. After the slaughter of the animals, 48 samples of the longissimus thoracis muscle were collected for carcass and meat quality analyzes. There were no differences (P > 0.05) between the treatments for the final live weight, contributing to the absence of difference in weight and yield of the hot carcass, forequarter, hindquarter and flank (P > 0.05). Similarly, no differences were found (P > 0.05) between treatments for initial and final ribeye area, initial and final backfat thickness, marbling, pH and glycogen, both measured at 2 h and 24 h post mortem. The proximate composition, cholesterol, pH, cooking loss, shear force, collagen, meat color and microbiological analysis presented no differences (P > 0.05) among the evaluated treatments. In relation to the fatty acids of the meat and the nutritional quality index (NQI), no was observed difference between treatments (P >0.05), but the ω6:ω3 ratio, of the meat of the animals presented values considered healthy for human consumption in all evaluated treatments, characteristic of meat from animals to pasture. Thus, the study concludes that the integration systems that use the tree component do not benefit the quality of the final product, the meat of Nellore cattle, but should be recommended because they do not interfere in quality of the same. [ABSTRACT FROM AUTHOR]

Abstract This study investigated the use of camelina forage and meal supplementation to a finishing diet on carcass traits, composition and retail value of lamb and hoggets. The metabolisable energy and crude protein concentrations of all 3 diets were 10–11 MJ/kg DM and 14–15% CP. Thirty maternal Composite wether lambs (28–38 kg) and 30 Merino wether hoggets (37–43 kg) were used in a 3 × 2 factorial experiment. Animals were slaughtered after 10 weeks of feeding with carcasses classified as 'Heavy lamb' or 'Heavy hogget' (>22 kg carcass weight). Carcass traits, composition, meat mineral concentrations and retail colour were measured. Camelina diets increased liveweight (P < 0.02) and carcass weight (P < 0.002) for both sheep types. Carcass weight (P < 0.005) and dressing % (P < 0.01) were lower for Merino hoggets than Composite lambs. Mineral concentration and retail colour stability of fresh meat were unaffected by diet, with 72 h retail colour considered acceptable for consumers. [ABSTRACT FROM AUTHOR]

Highlights • CT level was not sufficiently high to inhibit PUFA biohydrogenation. • CT reduced indole but not skatole l in perirenal fat of lambs. • Sheepy odour in lamb meat depends on dietary protein level. Abstract The study aimed to evaluate the interaction between dietary crude protein (CP) and condensed tannins (CT) on the growth performance, carcass composition and meat quality of ram lambs. Twenty-four White Alpine lambs were fed a basal diet consisting of 56% birdsfoot trefoil (BT) silage and 44% hay (67.1% grasses, 4.3% legumes and 28.6% herbs). In addition, lambs were offered either a barley concentrate to reach the predicted protein requirements (BP) or a barley and soybean meal concentrate to extend the CP level 20% above the requirements (HP). The diets were either untreated (BP−; HP−) or treated (BP+; HP+) with the CT-binding polyethylene glycol (PEG). Lambs fed HP− and HP+ diets had greater (P < 0.001) average daily feed intake (ADFI) and average daily gain (ADG) than lambs fed BP− and BP+ diets. Consequently, slaughter weight and cold carcass weight were greater (P ≤ 0.05) in HP− and HP+ groups. Despite similar slaughter weight, lambs fed BP− and HP− diets had lower (P < 0.05) cold carcass weight compared to lambs fed BP+ and HP+ diets. The skatole concentrations in the perirenal fat were not affected by the dietary treatments. The observed interaction between CP level and CT concentration resulted in lower (P < 0.05) indole level in perirenal fat of lambs fed the HP− diet, attributed to the greater CT intake. No effects of dietary treatments were detected on the flavour scores of the meat whereas the loin from lambs fed HP− and HP+ diets had lower 'sheepy' odour compared with the loin of those fed the BP− and BP+ diets. These findings let us conclude that at elevated intake, CT reduced the indole but not skatole level in the perirenal fat. The lack of effect of BT at basal and high dietary CP level on the other traits investigated might be explained by the rather low CT content. [ABSTRACT FROM AUTHOR]

Growth, conformation, carcase and meat quality traits of crossbred calves obtained in the Alps from selected Belgian Blue sires (BB) and Brown Swiss (BS), Simmental (Si) and Rendena (Re) dams were studied, emphasising differences on dairy and dual purpose maternal breed. Six pens with five heifers (3 BB × BS, 1 BB × Si, 1 BB × Re) and six pens with four young bulls (2 BB × BS, 1 BB × Si, 1 BB × Re) were used. In total 53 crossbred calves were tested: 30 from BS dams and 23 from dual purpose (12 from Si and 11 from Re dams). Growth performances were measured, carcases were scored for muscle conformation and fatness, the fifth rib was dissected, and the Longissimus thoracis (LT) was analysed. The maternal breed had significant effects when the calves from dairy cows (BB × BS) were compared to those of the dual purpose breeds (BB × Si and BB × Re), as at slaughter the former were 1.2% taller, 6.0% less in vivo muscle score, 5.0% less carcase muscle score, with a 13% greater proportion of bone in the rib, and their LT had 12.5% less drip losses, but 3% greater cooking losses and 25% greater shear force. It was concluded that when using a BB as a sire, the dam breed has influence on the growth performance traits of the derived crossbreds, but the major influence would regard the carcase and meat quality traits. In the Alps, these differences are reflected in different sold prices of the crossbred calves from dairy and dual purpose breeds at local auctions. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the boneless yield of the carcass of 64 feedlot-finished young Nellore bulls fed diets containing coated or uncoated urea and slaughtered at five body weights (350, 455, 485, 555, and 580 kg). A completely randomized design with a 5 × 2 factorial arrangement was used. No significant effect was detected for the interaction between slaughter weight and diet; therefore, the variables were analyzed separately, compared by polynomial contrasts and the F test, respectively. The absolute weights of the primal cuts from the fore- and hind-quarter increased linearly as the slaughter weight of the animals increased. Increasing slaughter weights elevated the percentage of rump cap in the pistola hindquarter as well as its yield. The percentages of the rump cap and rump skirt increased linearly, whereas those of knuckle, tenderloin, flank steak, rump, and outside flat decreased and the sum of prime cuts had a quadratic effect in relation to the weight of the right 1/2 carcass. Increasing slaughter weights led to a higher percentage of fat from the trimming of the hindquarter cuts relative to the weight of the 1/2 carcass. The weight of meat cuts was similar between the groups of animals fed coated and uncoated urea. Higher slaughter weights generate heavier meat cuts but lower percentages of primal cuts from the pistola hindquarter relative to the carcass weight. [ABSTRACT FROM AUTHOR]

1. Diacylglycerol acyltransferase (DGAT) plays an important role in the synthesis of triacylglycerol, but its effects on meat quality and carcass composition in pigeons are unclear. In this study, single-nucleotide polymorphisms (SNPs) in the exons of the DGAT2 gene were identified and analysed by using DNA sequencing methods in 200 domestic pigeons (Columba livia). The associations between DGAT2 polymorphisms and carcass and meat quality traits were also analysed. 2. Sequencing results showed that 5 nucleotide mutations were detected in exons 3, 4, 5 and 6 of the DGAT2 gene. The analysis revealed three genotypes (AA, AB and BB) in G18398T and G22484C, in which the AA genotype and A allele had the highest frequency. 3. In the SNP of G18398T located in exon 5, individuals with genotype BB had significantly higher meat quality and lower abdominal fat content than those with AA or AB genotype. In the SNP of G22484C located in exon 6, the genotype AA showed highest carcass trait values, while the genotype BB represented better meat quality, compared to AA and AB genotypes. 4. The results imply that DGAT2 gene has a close relationship with carcass and meat quality traits in pigeons, and the SNPs of G18398T and G22484C can be used as genetic markers for marker-assisted breeding in pigeon. [ABSTRACT FROM AUTHOR]

The recent research and application status of chilling methods of post-mortem carcass was summarized, including the conventional chilling, spray chilling, vascular perfusion chilling, stepwise chilling and very fast chilling. Optimizing the chilling methods of post-mortem carcass in order to reduce weight loss of post-mortem carcass, improving the meat tenderness, ensuring meat quality and decreasing economic loss of meat factory have become the research hotspot in this field. Exploring the effect of stepwise chilling and very fast chilling on meat tenderness and potential mechanism, comprehensively considering the differences in carcass types and muscle fibers according to mass and shape of post-mortem carcass, adjusting the parameters of different chilling methods, applying the electrical stimulation and improving the packaging methods to guarantee the meat quality and safety will be the development trend and main research direction in the future. [ABSTRACT FROM AUTHOR]

The quality of slaughtered animals is a subject of interest, for both primary production and the meat industry. Classification of the carcasses is performed in slaughterhouses immediately after a veterinary examination and measurement of the carcasses weight. The present study examined the quality of young cattle carcasses in a slaughterhouse in the Raska district, according to the standard applied in the EU but not in Serbia. In total, 100 cattle carcasses (young bulls) were examined. For meat quality evaluation and grading, the following parameters according to the European standard for the classification of cattle carcasses SEUROP were used: slaughter weight, carcass weight and carcass yield, i.e. the carcass conformation, development of the muscles of the carcass as well as the development of basic parts (round, back and shoulder) and the degree of carcass fat tissue coverage. [ABSTRACT FROM AUTHOR]

A growing awareness of human health, nutrition, and animal welfare concerns has led to the development of specialty markets for organic food. Poultry produced in alternative systems, such as free-range or organic, are part of this trend. The aim of the present study was to evaluate the differences in growth performance, carcass traits, and meat quality of medium-growing chickens raised in three different raising systems: indoor-floor, cage, and free-range. One hundred and twenty female Lingnanhuang medium-growing birds were reared in each system. All birds were offered the same diets and were grown for 90 days. The body weight gain and feed conversion ratios (feed/gain) of birds from the cage and indoor-floor systems were superior to those kept in the free-range system. The raising system significantly affected eviscerated carcass, abdominal fat, breast muscle, and leg muscle yields as well as shear force value of muscle (P < .05). There was no difference in pH, water-holding capacity, intramuscular fat, and inosine monophosphate content among the systems (P > .05). In conclusion, in medium-growing chickens, the free-range raising system had significant negative effects on growth performance and abdominal fat content. [ABSTRACT FROM PUBLISHER]

The consequences of high ambient temperature for broiler chickens collectively results in poorer productivity, prostration and even death. As they approach processing weight, broilers are particularly sensitive to heat stress as they produce large amounts of metabolic heat. Transport from farm to the processing site is a stress for broilers. So, the combination of high ambient temperature prior to transport and the stress associated with transport to processing have unwanted effects on broiler performance and meat quality. In two experiments (summer and winter) the effect of supplementing the water of Ross-308 broiler chickens with electrolytes, with or without betaine for 2 days before processing, on performance and breast muscle meat quality were investigated. In the summer experiment broilers were exposed to a cyclic high temperature protocol over the two days (9 h at 28–29 °C and 14 h at 22–24 °C). In the winter experiment the shed temperature ranged between 14 and 18 °C. The growth performance of birds during supplementation and then the breast muscle meat quality 24–72 h post-mortem were determined. In both experiments betaine had no effect on any performance or meat quality measure and the electrolyte supplementation had no effect on growth performance. In the summer experiment, electrolyte supplementation had significant effects on some measures of meat quality. Breast muscle from supplemented birds had lower 24 h post-mortem pH and based on meat ‘lightness’, lower levels of PSE meat. The 72 h drip loss was significantly lower in meat from birds that had been supplemented with electrolytes. The electrolyte supplements had no effects on meat ‘redness’ or ‘yellowness’, on shear force or cooking losses. In the winter experiment, the electrolyte supplementation had no effect on growth performance or breast muscle meat quality. In this experiment, the average shed temperature was approximately 16 °C with peak values of approximately 18 °C. The growth rate of the birds was approximately 40% higher than that identified in industry performance standards for the Ross-308 strain. The data suggest that the temperature for best performance of the Ross-308 is lower than the 18–24 °C currently accepted as ideal. In all experiments there were significant effects of bird gender on performance and meat quality measures. While electrolyte supplementation supported improvements in meat quality during periods of moderately high ambient temperature, the commercial benefit of these would need to be assessed. The value of electrolyte supplementation is likely to be more substantial when broiler chickens experience heat wave conditions with temperatures > 32 °C, but this remains to be evaluated. [ABSTRACT FROM AUTHOR]

Feed represent about 70% of the total costs in poultry production. These costs can be reduced by improving feed efficiency through genetic selection. Selection for improving feed efficiency may have correlated effects on other economically important traits such as carcass composition and meat quality. Therefore, the aim of the present study was to evaluate the relationships between the breeding values of cumulative residual feed intake (RFI) and carcass weight, carcass compositions, meat quality, and size of small intestines in chicken. The population studied was an F 2 derived from a cross between an Arian fast-growing broiler line and Iranian native fowl. Individual feed intake and body weight measured every week from 2 to 12 weeks and carcass and meat quality traits were assessed after slaughtering at 12 weeks of age. Breeding values for cumulative RFI (RFIBV) were calculated using a quadratic spline with four knots and heterogeneous residual variance. Traits were analyzed using analysis of covariance with a model including RFIBV and sex. No significant relationship was observed between RFIBV with live body weight and eviscerated carcass weight (P > 0.05). RFIBV had negative association with breast muscle percentage, gizzard percentage and Ultimate pH of breast meat (P < 0.05). A positive relationship existed between RFIBV and abdominal fat percentage, skin percentage, lightness and yellowness of breast muscle color. No significant relationship was detected between RFIBV and back and neck, wing, liver, lung, spleen bursa and heart percentages. Also a non-significant association was observed between RFIBV and cooking loss percentage, shear force, drip loss percentage and small intestinal morphometric measurements. In general, the results suggest that selection on RFI will improve the feed efficiency of chickens without impairing carcass compositions and meat quality characteristics. [ABSTRACT FROM AUTHOR]

Our objective was to evaluate carcass traits and meat quality of quails from different strains and both sexes pertaining to three breeding-improvement programs. Quails from seven meat-type strains (UFV1, UFV2, UFV3, EV1, EV2, LF1 and LF2) and from one egg-laying (Japanese quail) strain (LAY) were slaughtered at 35 days of age. A completely randomised 8 (strain) × 2 (sex) factorial design was used for data analysis. Bodyweight, hot carcass weight and breast (musculus pectoralis major and m. pectoralis minor) and legs (thigh and drumstick) weights and their respective yields were determined. Ultimate pH, colour measurements, water-holding capacity, cooking loss and shear force were assessed. No difference in ultimate pH, shear force and hue was observed. The UFV3 strain had the greatest bodyweight at slaughter. The UFV3 strain had the greatest hot carcass weight in both sexes. The heaviest breasts were observed in both sexes of the UFV3 strain and in males of the UFV2 strain. The UFV3 quails had greater leg weight. The hot carcass yields of meat-type strains were greater than that of the LAY strain. The UFV3 and LAY females furnished a greater breast yield than did male quails. For males, the UFV1 strain had a greater yield of breast than that of LAY quails. The LAY quails presented the greatest yields of leg. The LAY quails had the least luminance, and the greatest water-holding capacity, cooking loss, red and yellow intensity, and chroma. In summary, meat obtained from meat-type strains had a greater water-holding capacity, lower cooking loss and greater luminance than that of the LAY strain. In addition, the meat-type strains grew appreciably faster, but the difference in yields of breast and leg meat between meat and layer strains was small. We conclude that meat-type strains, especially the UFV3, are more appropriate for enterprises focussed on meat production. [ABSTRACT FROM AUTHOR]

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The study examined meat quality and carcase haemorrhage in goats subjected to different methods of pre-slaughter electrical stunning or slaughtered without stunning. Thirty-two Boer crossbred bucks were randomly assigned to low-frequency head-only (LFHO; 1 A for 3 s at a frequency of 50 Hz), low-frequency head-to-back (LFHB: 1 A for 3 s at a frequency of 50 Hz) or high-frequency head-to-back (HFHB; 1 A for 3 s at a frequency of 850 Hz) pre-slaughter electrical stunning or slaughter without stunning (SWS). All the 32 animals were bled to drain excess blood from the carcase. The slaughter was performed by a licenced slaughter man by severing carotid artery, jugular vein, trachea and oesophagus. At 12 h post-mortem, LFHO, LFHB and HFHB had lower (p < .05) glycogen and higher lactate and glycolytic potential values than SWS. A faster (p < .05) rate of pH decline was found in LFHO, LFHB and HFHB compared to SWS. No physicochemical parameters except cooking loss differed between treatments. Cooking loss was higher (p < .05) in LFHO, LFHB and HFHB compared to SWS at 7 and 14 d post-mortem. Incidences of carcase haemorrhages in electrically stunned goats were higher than SWS. Nonetheless, HFHB had lower (p < .05) haemorrhages than LFHB and LFHO. Electrical stunning prior slaughter increased carcase haemorrhages and cooking loss but did not affect other meat quality traits in goats. [ABSTRACT FROM AUTHOR]

Meat quality and carcass characteristics are becoming more relevant for the sheep breeding programs because of their economic value. Understanding the genetic basis for these traits and its relationship with standard traits is necessary for this to be accomplished. Genetic and phenotypic parameters were estimated for 33 growth, carcass and meat quality traits using a large and unique data set from a variety of terminal sire sheep breeds and composites. This is the most comprehensive study to date of genetic parameter estimates for carcass and meat quality traits in New Zealand sheep and includes many traits that are difficult or expensive to measure and novel traits such as number of rib pairs. Heritability estimates ranged from 0.01 for meat redness at 168 h after display to 0.44 for ultrasonic eye muscle depth. Most genetic correlations among growth and carcass traits were favourable and moderate to high. However, some genetic antagonisms such as those between carcass fatness and carcass weight were observed indicating that selection to produce heavier carcasses would also result in fatter carcasses. The genetic correlations among meat quality traits were quite variable. Marbling and tenderness were favourably but weakly genetically correlated, indicating that indirect selection gains by selecting only for traditional traits (i.e. growth and carcass traits) would be small and it is recommended that both be included in a breeding program in order to make greater genetic progress in these traits. The genetic correlations among growth/carcass and eating quality traits were moderate to low; however, some genetic antagonisms were observed, such as carcass fatness with marbling and meat redness, indicating that a stronger emphasis on selection for leanness could affect meat quality traits and consequently consumer eating satisfaction. The heritability estimates and phenotypic variances for the carcass and meat quality traits of New Zealand sheep populations suggest that most traits, apart from pH and meat yellowness, have sufficient phenotypic and genetic variation to enable substantial genetic gains to be achieved through selection. The genetic parameters presented in this study provide a valuable reference to design and/or update a terminal sire breeding program emphasizing meat quality traits. It is important to note that unfavourable genetic correlations identified in this study were low to moderate in magnitude, making it practical to select for favourable genetic progress in all traits or at least to maintain commercially acceptable levels for some traits, if they are measured and balanced in a selection index. [ABSTRACT FROM AUTHOR]

In this study, effects of castration and age at slaughter (12 and 15 months) were evaluated on carcass traits, physico-chemical, colour and textural properties as well as fatty acid profile of Barbari goat meat . Barbari goats (24: 12 each, intact and castrates) were divided into 4 groups, viz. intact 12, castrate 12, intact 15 and castrate 15 for the comparison of various parameters. Carcass traits, carcass components, composition and fat distribution differed significantly among 4 groups of goats. Moisture and fat contents in meat were significantly affected by slaughter age and castration while amount of protein and ash were affected by age. Water holding capacity (WHC) was found significantly higher in meat from older animals from both the groups. Water extractable (WEP), salt extractable (SEP) and total extractable (TEP) proteins were significantly affected by castration and age of slaughter. Meat from castrated goats was significantly lighter while meat from younger animals was redder. Shear force value and work of shear were significantly lower for castrated goat meat. Fatty acid C16:0 content increased with age while C18:0 significantly decreased. Oleic acid (C18:1) content was significantly higher in castrated animals while amount of linoleic acid (C18:2) was higher in intact animals and both the fatty acids increased with animal age. Total saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) were high in meat from intact goats while monounsaturated fatty acids (MUFA) were found higher in castrated goat meat. [ABSTRACT FROM AUTHOR]

BACKGROUND The present study aimed to investigate the effects of dietary synbiotic supplementation on growth performance, carcass composition, meat quality and muscular antioxidant capacity, and mineral contents in broilers. Accordingly, 96 day-old male broiler chicks (Arbor Acres Plus; Aviagen, Huntsville, AL, USA) were randomly allocated to two groups, and each group consisted of six replicates with eight chicks each. Birds were fed a corn-soybean meal basal diet supplemented with either 0 or 1.5 g kg−1 synbiotic, consisting of probiotics ( Bacillus subtilis, Bacillus licheniformis and Clostridium butyricum) and prebiotics (yeast cell wall and xylooligosaccharide) from 1 to 42 days of age. RESULTS Compared with the control group, supplementation with a synbiotic increased average daily gain ( P < 0.05) but reduced feed/gain ratio ( P < 0.01) in broilers from 1 to 42 days of age. Similalrly, dietary synbiotic inclusion increased breast yield ( P < 0.05) but decreased abdominal fat ( P < 0.01) in broilers. The breast muscle pH value at 24 h postmortem in broilers was elevated with the incorporation of synbiotic ( P < 0.05). By contrast, synbiotic supplementation lowered the cooking loss during heat treatment in a water bath, malondialdehyde content, and total Cr content in the thigh muscle in broilers ( P < 0.05). CONCLUSION Dietary synbiotic supplementation into the diet of broilers may be an effective method for improving growth performance and carcass compositions, resulting in the production of meat with a favorable quality and oxidative stability. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND The present study aimed to assess the physical, chemical and sensory characteristics of meat from buffaloes finished in a Traditional System ( TS) or Traditional + Silvopastoral System ( TSPS) with dietary supplementation. Crossbred Murrah × Mediterranean buffaloes were raised from weaning to slaughter in the TS ( n = 15) or were raised in the traditional system and finished in the TSPS ( n = 15). After finishing, animals were slaughtered and their carcasses refrigerated for 24 h. The right side of each half-carcass was cut between the 12th and 13th ribs and the Longissimus thoracis muscle was removed. The cranial part underwent analyses of pH, color, weight loss as a result of cooking, water holding capacity, texture and sensory characteristics, whereas the rest of the muscle underwent microbiological analyses and determination of the chemical composition, fatty acid profile and mineral content. RESULTS No major difference between finishing systems was found ( P > 0.05) in the physical analyses and chemical composition of meat. The percentage of myristic acid ( C14:0) and the sum of polyunsaturated fatty acids differed between treatments. The TS meat had the best 'characteristic meat aroma'. CONCLUSION Considering the quality of meat produced in the TS or TSPS, it is concluded that finishing buffaloes in the pasture still represents the best alternative. © 2016 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The effects of α-lipoic acid (LA) on the carcase characteristics, antioxidant capability and meat quality of Hainan black goat were investigated in the present study. Thirty goats (10.71 ± 0.42 kg) were randomly assigned with three levels of LA in the concentration diet (0, 300, 600 mg/kg). The goats fed for 70 days. The results showed that goats fed the diet containing 600 mg/kg LA had a significantly (p < .05) higher ADG and better feed conversion rate (FCR) compared with goats offered the basal diet without LA. There were no differences in carcase characteristics among the three treatments. For antioxidant enzymes, glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), total antioxidant capacity (T-AOC) and catalase (CAT) in serum significantly increased (p < .05) in goats fed with 600 mg/kg LA at day 70. The concentration of malondiadehhyde (MDA) was significantly lower (p < .05) in serum of goats that received 600 mg/kg LA than in the goats fed diet without LA. Addition level of LA had no significant impact on pH and intramuscular fat (IMF) oflongissimus dorsi muscle tissue (LM) and semimembranosus muscle tissue (SM) in the goats (p > .05). However, increasing additional LA in the diet caused a decrease on drip loss and WBSF (p < .05). Treatment of goats with 600 mg/kg of LA has the lowest drip loss and WBSF. These results indicate that diet supplementation with LA may enhance antioxidant capability, improved the growth performance and meat quality in Hainan black goats. [ABSTRACT FROM PUBLISHER]

The present study aimed to test the effect of a dietary supplementation with Silybum marianum (SM), an herbaceous Mediterranean plant traditionally used to treat liver and gastrointestinal diseases and with antioxidant properties, on the productive performance, carcass traits and meat quality of growing rabbits. With this purpose, at weaning (5 weeks of age), a total of 144 Pannon Large rabbits were allocated to three experimental groups. The control group (C, n=51) was fed with a basal diet, whereas the other groups received the basal diet supplemented with SM herbal powder at two concentrations: 5 g/kg (SM1, n=48) and 10 g/kg (SM2, n=45). Rabbits were housed in wire-mesh cages (3 rabbits/cage) and fed ad libitum throughout the experiment. Productive performance and mortality were recorded weekly. Rabbits were slaughtered at 11 weeks of age, carcasses were dissected, and hind leg (HL) and Longissimus thoracis et lumborum (LTL) meat were analysed for meat quality (oxidative status, pHu and L*, a*, b* colour) traits. In addition, a sensory analysis on the LTL meat was carried out by a trained panel. Mortality was significantly reduced in SM treatments compared to C group from week 6–7 (10.4 and 11.1 vs. 17.7%, for SM1, SM2 and C groups, respectively; P <0.05), and in SM2 compared to C and SM1 considering the whole productive cycle (5–11 weeks). The dietary inclusion of SM did not affect carcass traits and did not change neither colour nor oxidative status of LTL muscle. Differently, SM diet increased pHu of LTL muscle (5.98 vs. 6.03 vs. 6.10 in C, SM1 and SM2, respectively; P <0.05). The sensory traits of LTL meat were affected by SM dietary inclusion: a higher herbaceous odour was observed in SM2 compared to C and SM1 ( P <0.001) treatments, whereas rabbit odour followed an opposite trend with C receiving a higher score compared to SM1 and SM2 ( P <0.05). Panellists also perceived a stronger rabbit flavour in C than in SM1 and SM2 meat (2.40 vs. 1.90 and 1.70, P <0.05; P <0.001). Silybum marianum seems to be a promising natural feed additive to improve the health condition of growing rabbits. Differently, the antioxidant activity of Silybum marianum was not confirmed when considering fresh meat of rabbits supplemented with the inclusion levels of the present experiment. The dietary supplementation with Silybum marianum changed then sensory characteristics of rabbit loin thus, in the future, consumer acceptability should be also carefully assessed. [ABSTRACT FROM AUTHOR]

Two post slaughter procedures namely, electrical stimulation (220 V for 30 s, then chilling at 4 °C) and delayed chilling without electrical stimulation (10–15 °C for 6 h, 4 °C until 24 h) were tested on carcasses of Boer and South African indigenous goats (n = 10 goats per breed). The aim of the study was to assess the ideal slaughter conditions for optimum goat meat quality. Temperature and pH profiles, instrumental colour measurements (CIE L*, a*, b*, Chroma and hue angle), surface myoglobin pigments (deoxymyoglobin, oxymyoglobin and metmyoglobin), water holding capacity (WHC), thawing losses, cooking losses, sarcomere lengths and Warner Bratzler shear force (WBSF) values were evaluated on M. longissimus dorsi (LD) and semimembranosus (SM) samples. Both electrical stimulation and delayed chilling treatments resulted in sarcomeres longer than 1.9 μm, therefore there were no cold shortening effects. The SM samples of electrical stimulation treatment had lower ( P < 0.01) WBSF values than corresponding samples of delayed chilling treatment. The LD samples of delayed chilling treatment recorded higher instrumental colour values than corresponding samples of electrical stimulation treatment. Electrical stimulation led to an increase ( P < 0.05) in cooking losses, but had no effect ( P > 0.05) on WHC, or thawing losses of LD samples. Breed had no effect ( P > 0.05) on meat quality characteristics. This study confirms that electrical stimulation has a higher potential than delayed chilling of carcasses in improving goat meat tenderness. Delayed chilling could be more beneficial in improving goat meat colour. [ABSTRACT FROM AUTHOR]

The objective of the study was to compare the carcass characteristics, meat quality, and blood parameters of slow and fast grown female broiler chickens fed in organic or conventional production system. The two genotypes tested were medium slowgrowing chickens (SG, Hubbard Red JA) and commercial fast-growing chickens (FG, Ross 308). Both genotypes (each represented by 400 chickens) were divided into two sub-groups fed either organic (O) or conventional (C) systems. Chickens of each genotype and system were raised in a semi environmentally controlled poultry house until 21 d of age and were assigned to 5 pens of 40 chickens each. Then, O system chickens were transferred into an open-side poultry house with an outdoor run. At 81 d of age, 10 female chickens from each genotype and from each production system (n = 40) were randomly chosen to provide material for analysis, and were weighed and brought to the slaughterhouse to assess carcass characteristics and meat quality. The blood parameters were determined by using 5 female chickens from each genotype and from each production system (n = 20). FG had the higher live weight, along with carcass, breast, and thigh-drumstick weights compared to SG (p<0.05). FG had the higher breast yield, whereas SG had the higher thighdrumstick yield (p<0.05). The O system resulted in a higher amount of abdominal fat (p<0.05). In addition, the O system values were higher for dry matter, crude ash, crude protein, and pH15 values in breast meat, and for crude ash, crude protein, and pH15 values in drumstick meat (p<0.05). In addition, total saturated fatty acids, total mono-unsaturated fatty acids, and total omega 3 were significantly higher in the O system than in the C system. Thus, the O system showed a positive advantage compared to the C system regarding female chicken meat quality, primarily within the ash, protein, and total omega 3 fatty acid profiles. In conclusion, the present study indicated that the main factor affecting the carcass characteristics of female chickens was genotype, whereas the organic system contributed to enhanced meat quality. These findings provide a better understanding of the relative roles of genotype and production systems in female broiler characteristics, and might aid producers in designing their facilities to optimize yield and quality while maintaining acceptable animal welfare standards. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the effect of degree of dark cutting (DC) on the tenderness, juiciness, and flavor attributes of beef. During carcass grading at a large U.S. commercial beef harvesting facility, DC carcasses (n = 160) and matching normal control (NC) carcasses (n = 160) were selected. Longissimus lumborum (LL) pH was determined and DC carcasses were classified as severe (severe dark cutter [SEDC]; mean pH = 6.9; n = 40), moderate (moderate dark cutter [MODC]; mean pH = 6.6; n = 40), mild (mild dark cutter [MIDC]; mean pH = 6.4; n = 40), or shady (shady dark cutter [SHDC]; mean pH = 6.1; n = 40). Strip loins were obtained from the left carcass sides, vacuum-packaged, and aged at 1°C. Slice shear force (SSF) was measured (14 d postmortem) fresh (never frozen), and trained descriptive sensory analysis of tenderness, juiciness, and flavor was measured (13 d postmortem) on frozen/thawed LL steaks. Cooked SSF pieces were frozen and used for western blotting of desmin to determine extent of postmortem proteolysis. Thaw and cook loss decreased as intensity of DC increased, with SEDC having the lowest loss (1.83 and 10.1%, respectively) compared with NC (3.37 and 14.9%, respectively). Slice shear force was higher (P < 0.05) for SHDC (25.6 kg) and MIDC (22.9 kg) compared with SEDC (16.8 kg), MODC (19.4 kg), and NC (17.8 kg). Sarcomere length was shorter (P < 0.05) between DC class (1.66, 1.67, 1.71, and 1.73 μm for SEDC, MODC, MIDC, and SHDC, respectively) and NC (1.86 μm). Postmortem proteolysis of desmin was greater (P < 0.05) for NC compared with all DC classes (59.83% vs. 49.20, 40.31, 42.07, and 43.30% for SEDC, MODC, MIDC, and SHDC, respectively). Trained sensory panel ratings for tenderness differed (P < 0.05) among DC class with SEDC (6.51) the most tender followed by MODC (6.04) and then MIDC (5.19), whereas SHDC (4.66) and NC (4.93) were the toughest. Juiciness ratings differed (P < 0.05) among each DC class (5.9, 5.7, 5.4, and 5.2 for SEDC, MODC, MIDC, and SHDC, respectively), with no difference between MIDC or SHDC compared with NC (5.23). Fat-like, rancid, heated oil, chemical, and musty/earthy/hummus flavors increased (P < 0.05) whereas metallic, sour, and salty flavors decreased as severity of DC increased. This study showed DC and NC differed in LL tenderness, juiciness, and flavor. The direction and/or magnitude of those differences were greatly dependent on severity of DC. Steaks with intermediate pH (SHDC and MIDC) are most likely to be tough and are regularly included in U.S. Select and U.S. Choice product lines. [ABSTRACT FROM AUTHOR]

This study assessed the influence of genetic type (Embden-Anser anser, EE; Toulouse-Anser anser, TT and F1 cross, ET) for meat characteristics (carcass, meat quality and fatty acid (FA) profiles), of domestic geese "Anser anser domesticus" raised in dehesa as an alternative, organic feeding system. Carcass and breast muscle weight (p<0.01) were greater for the ET group at the same live weight. None of the groups showed differences in the production of fatty liver with this type of feeding. Higher values were found for maximum Warner-Bratzler shear force (between 7.62 and 8.87 kg/cm2), which implies the improvement of this parameter. High levels of oleic FAs were obtained, especially for the TT group. The polyunsaturated/saturated FA ratio was highest for the ET group (p<0.001), reflecting the optimum nutritional values as a component of a healthy consumer diet. [ABSTRACT FROM AUTHOR]

Background: White striping (WS) is an emerging quality defect with adverse consequences for the sensorial, technological, and nutritional qualities of breast meat in broiler chickens. The genetic determinism of this defect is little understood and thus the aim of the study presented here was to estimate the genetic parameters of WS in relation to other traits of economic importance such as body weight, carcass composition, and technological meat quality in an experimental population consisting of two divergent lines selected for high (pHu + line) or low (pHu- line) ultimate pH (pHu) of the pectoralis major (p. major) muscle. Results: The incidence of WS in the whole population was 50.7 %, with 36.7 % of broilers being moderately and 14 % being severely affected. A higher incidence of moderate (p < 0.001) and severe (p < 0.0001) WS was observed in the pHu + line, and strong genetic determinism (h² = 0.65 ± 0.08) was evidenced for WS in the studied lines. In addition, WS was significantly genetically correlated with body weight (rg = 0.33 ± 0.15), and breast meat yield (0.68 ± 0.06), but not with the percentage of leg or abdominal fat. Increased body weight and breast muscle yield were significantly associated with increased incidence and severity of WS regardless of the line. Significant rg were observed between WS and several meat quality traits, including breast (0.21 ± 0.08) and thigh (0.31 ± 0.10) pHu, and breast cooking loss (0.30 ± 0.15). WS was also strongly genetically correlated with the intramuscular fat content of the pectoralis major muscle (0.64 ± 0.09), but not with the lipid oxidation index of this muscle. Conclusions: This study highlighted the role of genetics as a major determinant of WS. The estimated genetic correlations showed that WS was more highly related to muscle development than to the overall growth of the body. The positive genetic association reported in this study between WS and muscle pHu indicated a possible relationship between the ability of muscle to store energy as a carbohydrate and its likelihood of developing WS. Finally, the strong genetic determinism of WS suggested that selection can be an efficient means of reducing the incidence of WS and of limiting its undesirable consequences on meat quality in broiler chickens. [ABSTRACT FROM AUTHOR]

1. A total of 400Alectoris chukarpartridges were reared in either barn or free-range production systems and slaughtered at 14, 16 or 18 weeks of age in order to determine the effects of production system, age and gender on carcass traits (live weight, carcass weight, carcass yield, carcass part and edible inner organ percentages at slaughtering) and meat quality (L*, a* and b* meat colour and pH). 2. Production system had a significant effect on both slaughter traits and meat quality. 3. Partridges raised in barn conditions had higher live weights and carcass weights whereas meat quality was better in birds raised in the free-range system. [ABSTRACT FROM PUBLISHER]

The effect of carcass weight, age at slaughter and sex on some chemical components was evaluated in twenty-two Boutsiko lambs (twelve females and ten males). Chemical composition of meat was expressed as percentage of fat, protein, collagen and moisture content. Measures of the four chemical components were taken by carcass cuts included shoulder, leg, racks, kidney, rear flank, breast ribs and scrag-end. Results have shown that the percentage content of fat, protein, moisture and collagen are in a good level compared to the other sheep breeds and E.U. Directives. Regression analysis showed that among the three independent variables only carcass weight had significant effect on the content of fat, protein and moisture, while the age at slaughter was the only factor which has an impact on the value of collagen. The significant positive relation of carcass weight with fat content and its negative relation with moisture and protein is an indication that lessening the weight by a small amount will have comparatively favorable results in the chemical quality of meat through the reduction of fat and the increasing of moisture and protein content. Small reduction of age at slaughter will further improve the level of collagen, which is the basic parameter affecting the tenderness of the meat. Reduction of carcass weight and age at slaughter means less meat in the market and lower returns for producers. [ABSTRACT FROM AUTHOR]

The experiment of the supstitution of soybean meal with raw soybean in the final diet was carried out on Hubbard F15 chickens at the age of 35- 42 days. The effect of different levels and varieties of raw soybeans in diets on carcass conformation and share of major carcass parts was determined in a twofactorial experiment 2 x 5 (2 soybean varieties x 5 levels of raw grains in the mixture), ie a total of 10 dietery treatments. At the end of the trial, by a random sample method, 12 chickens (6 males and 6 females) from each group were sacrificed and examined. The results showed that the index of drumstick girth and share of drumstick were under significant (p<0.05) influence of the soybean varieties. The level of raw soybeans in diets had significant effect (p <0.05) on the index of drumstick girth and on the absolute value of the breast depth and breast angle. Shares of breast and thighs of broiler chickens of both sexes were not significantly influenced by the studied factors. It was concluded that the share of raw soybean of 10, 15 and 20% in the final mixtures for broilers hinders the utilization of protein in the ration, resulting in poorer quality of chicken carcasses. [ABSTRACT FROM AUTHOR]

In the last decades, the development of livestock has coincided with improvements of the animals performance. The swine has been strongly selected for several traits that determined a significant spread of some genetic types, more productive than the old autochthonous genetic types (AGT). Therefore, the AGT suffered a growing demographic contraction. The AGT are able to reduce the loss of genetic variability, potentially useful for the new generation and they play an important economic role for their productive capacity in harsh environments; furthermore, they can be used to obtain natural and 'traditional' products. In the current research the black AGT Casertana (CT) was compared with the crossbreed CT×Duroc in relation to gender (castrated males and entire females) and farming systems: Open Air and Outdoor (plus access to the bush) for some qualitative properties of meat. In addition 'Fiocco' ham, a traditional product, from CT, CT×DU and Pen ar Lan pigs was analyzed. The results showed that the CT pigs had a significantly higher percentage of fat, a thicker adipose tissue, and their meat had lower values of hardness, chewiness, shear force, and appeared significantly redder than other genotypes meat. The farming systems and gender did not affect the carcass composition and physical traits of meat. [ABSTRACT FROM AUTHOR]

Membrane-Associated Ring Finger (C3HC4) 4, E3 Ubiquitin Protein, encoded by MARCH4 gene, plays an important role in protein ubiquitination. MARCH4 gene may be one of the candidate genes related with some phenotypic traits due to its function and chromosome localization in QTLs associated with pork quality (meat color, pH, water holding capacity and texture parameters). In the present study, all exons and their flanking regions were screened for the presence of SNPs with the use of High Resolution Melt (HRM) method. The frequencies of two of eight identified polymorphisms were estimated on a large number of pigs represented by five breeds. The association study showed that SNPs ENSSSCG00000016176:g.576T>G (localized in the promoter region) and ENSSSCT00000017613.2:c.675+5C>A (in the second intron) affected growth traits and characteristics of carcasses as well as meat quality in pigs. Both SNPs were related with lean meat percentage, the weights of the most valuable cuts for example as ham and loin, loin eye area and backfat thickness ( p ≤0.01). Furthermore, analyzed polymorphisms affected the length of fattening period, feed:gain ratio and test daily gain. The presented influence of MARCH4 polymorphisms on meat quality parameters was not conclusive. The ENSSSCG00000016176:g.576T>G polymorphism was associated with meat pH, while ENSSSCT00000017613.2:c.675+5C>A SNP was related with meat color. The present research showed that porcine MARCH4 gene is an interesting candidate gene associated with important pig production traits. [ABSTRACT FROM AUTHOR]

Improved meat quality and greater muscle yield are highly sought after in high-quality chicken breeding programs. Past studies indicated that polymorphisms of the Perilipin gene (PLIN1) are highly associated with adiposity in mammals and are potential molecular markers for improving meat quality and carcass traits in chickens. In the present study, we screened single nucleotide polymorphisms (SNPs) in all exons of the PLIN1 gene with a direct sequencing method in six populations with different genetic backgrounds (total 240 individuals). We evaluated the association between the polymorphisms and carcass and meat quality traits. We identified three SNPs, located on the 5' flanking region and exon 1 of PLIN1 on chromosome 10 (rs315831750, rs313726543, and rs80724063, respectively). Eight main haplotypes were constructed based on these SNPs. We calculated the allelic and genotypic frequencies, and genetic diversity parameters of the three SNPs. The polymorphism information content (PIC) ranged from 0.2768 to 0.3750, which reflected an intermediate genetic diversity for all chickens. The CC, CT, and TT genotypes influenced the percentage of breast muscle (PBM), percentage of leg muscle (PLM) and percentage of abdominal fat at rs315831750 (p<0.05). Diplotypes (haplotype pairs) affected the percentage of eviscerated weight (PEW) and PBM (p<0.05). Compared with chickens carrying other diplotypes, H3H7 had the greatest PEW and H2H2 had the greatest PBM, and those with diplotype H7H7 had the smallest PEW and PBM. We conclude that PLIN1 gene polymorphisms may affect broiler carcass and breast muscle yields, and diplotypes H3H7 and H2H2 could be positive molecular markers to enhance PEW and PBM in chickens. [ABSTRACT FROM AUTHOR]

An experiment was conducted to evaluate the effect of outdoor access days on growth performance, carcass yield, meat quality, and lymphoid organ index of a local chicken breed. In total, 864 twenty oneday-old male Suqin yellow chickens, with similar body weight (536 ± 36g), were selected and raised in indoor floor pens that measured 1.42 × 1.42 m (2 m2, 18 birds/m2) in conventional poultry research houses (36 birds per pen). Two hundred and sixteen birds were allowed outdoor access treatments at 21, 28, 35, and 42 d of age, respectively (access to outdoor for 35, 28, 21, and 14 days, respectively). Each treatment was represented by 6 replicates (pens) containing 36 birds (216 birds per treatment). In the outdoor access treatment, the birds had an outdoor free-range paddock that measured 3 × 8 m (24 m2, 1.5 birds/m2). The body weight of birds at 56 d of age increased linearly with increasing outdoor access days (P < 0.001), but there was no effect of the outdoor access days on the body weight at 42 d of age (P = 0.161). The daily weight gain, daily feed intake, and feed per gain from 21 to 42 d of age were unaffected by outdoor access days (P = 0.401, P = 0.463, P = 0.223, respectively). However, the daily weight gain and daily feed intake from 42 to 56 and from 21 to 56 d of age increased linearly with increasing outdoor access days (P = 0.002, P < 0.001; P = 0.001, P = 0.004; respectively), while the feed per gain tended to decrease linearly from 21 to 56 d of age (P = 0.060). The mortality from 21 to 56 d of age was unaffected by outdoor access days (P = 0.261). At 56 d of age, the breast yield increased linearly with increasing outdoor access days (P < 0.001), while the foot yield decreased linearly (P = 0.016). The light (L*) and red (b*) values of leg meat color increased linearly with increasing outdoor access days (P = 0.032, P = 0.013, respectively). The spleen: the body weight ratio showed a decreasing and then increasing quadratic response to increasing outdoor access days (P = 0.047). The litter moisture content at 42 and 56 d of age increased linearly with increasing outdoor access days (P < 0.001, P = 0.013, respectively). The findings of this study suggest that increasing outdoor access days advantageously affects the body weight, daily weight gain, feed per gain and breast yield as well as the light (L*) and red (b*) values of leg meat color, while decreasing foot yield. [ABSTRACT FROM AUTHOR]

Copyright of Canadian Journal of Animal Science is the property of Canadian Science Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The objective in this study was to evaluate the effects of substituting high oil corn (HOC) for typical corn (TC) on performance, carcass characteristics, meat quality, and longissimus muscle (LM) fatty acid profile of Nellore steers fed diets containing different amounts of corn. Forty-eight individually fed Nellore steers (441±32 kg initial body weight) were allocated by body weight to four pens equipped with electronic gates in a randomized complete block design with six treatments in a 2×3 factorial arrangement of treatments, with two corn types (CT) and three corn levels (CL). Treatments consisted of diets containing 25, 40, or 55% TC or HOC on a dry matter (DM) basis. Animals were confined for 84 days so that DM intake and average daily gain (ADG) were measured individually. After the feedlot period, animals were slaughtered at a commercial slaughterhouse, carcass characteristics were evaluated, and LM samples were collected for further analyses of meat quality and fatty acid profile. Statistical analyses were conducted using the MIXED procedure of SAS. No differences among CL and CT were observed for DM intake, metabolizable energy intake, gain to feed ratio, and dietary net energy for maintenance and gain. Steers receiving HOC had greater ADG in comparison with those fed TC when CL was 25%, but no differences were observed when CL was 40 or 55%. Cooking loss and LM redness were linearly decreased (P ≤ 0.05) with the increasing CL. No effects of CL and CT were observed for any other carcass characteristics and meat quality variables. The LM proportions of stearic, linolenic, and total omega-6 fatty acids, as well as omega-6 to omega-3 fatty acids ratio (n-6:n-3), were linearly increased ( P ≤0.04) as CL increased, whereas conjugated linoleic acid (CLA) proportions showed a quadratic response ( P <0.01) to corn inclusion, with lower values observed for steers fed 40% corn. Longissimus muscle proportions of myristic and palmitic acids were decreased ( P ≤0.02), whereas proportions of CLA, total omega-6, and total polyunsaturated fatty acids, as well as n-6:n-3, were increased ( P ≤0.04) when TC was replaced with HOC. In conclusion, replacing TC with HOC in the diets of Nellore steers fed different corn levels had no effects on animal performance, carcass characteristics, and meat quality, but improved LM fatty acid profile, which suggests that the produced beef might be healthier for consumers. [ABSTRACT FROM AUTHOR]

Copyright of Chemical Industry / Hemijska Industrija is the property of Association of Chemical Engineers and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Caatinga is the property of Revista Caatinga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In total, 540 crossbred pigs with an initial body weight of 28.5 kg were used to investigate the effects of the net energy (NE) content (2.29, 2.33, 2.37, 2.41 and 2.45 Mcal/kg) of the diet on growth performance and carcass and meat quality traits of gilts, boars and immunocastrated males (IMC). An increase in dietary NE increased NE intake and decreased feed conversion ratio linearly. The IMC pigs showed greater feed intake and average daily gain than gilts and boars. Backfat depth increased and chilled and trimmed ham yield decreased, as the dietary NE increased. Backfat depth was greater for gilts and IMC than for boars. Also, gilts had greater carcass and loin yields than boars and IMC. Diets with the greater NE content were more appropriate for the production of heavy pigs. However, the economic interest of this practice needs further assessment. [ABSTRACT FROM AUTHOR]

After an extensive literature search, meta-analytic techniques (fixed effect, random effects and hierarchical Bayesian models) were applied to numerically describe sizes and precision of effects caused by castration of intact rams on several performance, carcass and meat quality response variables. According to random effects models, rams presented greater ( P < 0.05) average daily gain, loin muscle area (leaner carcasses) and instrumental meat tenderness (more tough), with lower feed conversion ratios, dressing percentages and backfat thickness (less carcass fat) compared to castrates. These results could be applied in further strategies on the use of castration in male sheep. [ABSTRACT FROM AUTHOR]

The current study was conducted to investigate the effects of birth weight and postnatal high-fat (HF) diet fed to pigs on growth performance, carcass composition, and meat quality traits. Twenty normal birth weight (NBW) and twenty intrauterine growth retarded (IUGR) barrows were fed a control diet or a HF diet from weaning to slaughter. IUGR pigs had a lower average daily gain and feed intake than NBW pigs. At slaughter, dressing yield decreased, whereas longissimus muscle (LM) area and back fat thickness increased in IUGR pigs compared with NBW pigs. The pH45min, lightness (L*), cooking loss, drip loss, and activity of glucose-6-phosphate dehydrogenase (G6-PDH) in LM were reduced in IUGR pigs than NBW pigs. Moreover, IUGR pigs exhibited greater intramuscular fat (IMF) content, yellowness (b*), Warner-Bratzler shear force, and activity levels of fatty acid synthase (FAS) compared to NBW pigs. The IMF and activity levels of G6-PDH were higher in LM of pigs fed a HF diet than pigs fed a control diet. In addition, HF feeding depressed FAS and malic enzyme activity. The interactions between birth weight and postnatal diet for LM area, back fat thickness, pH45min, and IMF in LM were observed in this study. In conclusion, our results suggested that IUGR pigs had a greater ability to deposit lipid in adipose tissue and skeletal muscle than NBW pigs when fed a HF diet, while producing less tender meat than NBW pigs. [ABSTRACT FROM AUTHOR]

Ground chicken is likely to have higher microbiological loads than whole carcasses and parts. Therefore, it is necessary to identify antimicrobials that reduce pathogens and overall microbial loads without negatively impacting meat quality. The objectives of this research were to evaluate the effect of various postchill antimicrobials on reducing Salmonella and Campylobacter, and determine the impact of these treatments on shelf life and quality attributes of ground chicken. Five treatments (0.003% chlorine, 0.07 and 0.1% peracetic acid [PAA], and 0.35 and 0.6% cetylpyridinium chloride [CPC]) were evaluated. Samples in = 120) of skin-on chicken breast and thigh meat were inoculated with Salmonella Typhimurium (108 CFU/ml) and C. jejuni (108 CFU/ml). Following a 30-min attachment time, parts were rinsed with either chlorine, PAA, or CPC in a decontamination tank for 23 s. Parts then were ground, samples (25 g) were plated, and reduction of Salmonella Typhimurium and C. jejuni was determined. Noninoculated ground breast and thigh meat were used for sensory and shelf-life determination. Samples (n = 200) for shelf-life determination were collected on days 1,4,7, and 10 to estimate spoilage microflora of ground chicken stored at 4°C. Additionally, color measurement and sensory evaluation were conducted on days 1, 4, and 7. Ground chicken treated with 0.07 and 0.1% PAA had the greatest reductions (P ≤ 0.05) in Salmonella and Campylobacter providing approximately a 1.5-log reduction, followed by a 0.8-log reduction after treatment with 0.35 and 0.6% CPC. Chlorine (0.003%) was the least effective treatment (P ≤ 0.05), while treatments with 0.07 and 0.1% PAA also extended the shelf life of ground chicken for 3 days. None of the treatments had negative impact on color or sensoiy attributes of ground chicken patties during the storage (P ≤ 0.05). Results from this study indicated that using PAA as an antimicrobial agent in a postchill decontamination tank to treat ground poultry parts is effective for the reduction of Salmonella and Campylobacter while maintaining product quality. [ABSTRACT FROM AUTHOR]

An experiment was conducted to evaluate the effect of free-range days on growth performance, carcass yield, meat quality, and lymphoid organ index of a local chicken breed. In total, 1,000 one-day-old male Suqin yellow chickens were raised for 21 d. On d 21, 720 birds with similar BW (536 ± 36 g) were se-lected and randomly assigned to free-range treatment at 21, 28, 35, and 42 d of age (assigned to free-range treatment for 21, 14, 7, and 0 d, respectively). Each treatment was represented by 5 replicates (pens) con-taining 36 birds (180 birds per treatment). All the birds were raised in indoor floor pens measuring 1.42 x 1.42 m (2 m2, 18 birds/m2) in conventional poultry research houses before free-range treatment. In the free-range treatment, the chickens were raised in indoor floor houses measuring 3 x 5 m (15 m2, 2.4 birds/m2). In addition, they also had an outdoor free-range paddock measuring 3 x 8 m (24 m2, 1.5 birds/m2). The BW of birds after being assigned to free-range treatment for 7 d decreased significantly compared with that in the conventional treatment (P < 0.05). However, there was no effect of the free-range days on the BW at 42 d of age (P > 0.05). The daily weight gain, feed per gain, daily feed intake, and mortality from 21 to 42 d of age were unaffected by free-range days (P > 0.05). At 42 d of age, the breast yield increased linearly with in-creasing free-range days (P < 0.05), whereas the thigh, leg, thigh bone, and foot yields decreased linearly (P < 0.05). The lung yield showed a significant increasing and then decreasing quadratic response to increasing free-range days (P < 0.05). The water-holding capacity of the thigh muscle decreased linearly with increasing free-range days (P < 0.05), whereas there was no sig-nificant difference in the meat color, shear force, and muscle pH (P > 0.05). The absolute thymus weight and thymus: BW ratio showed a significant increasing and then decreasing quadratic response to increasing free- range days (P < 0.05). The findings of this study sug-gest that increasing free-range days advantageously af-fects breast yield, but decreases thigh, leg, thigh bone, and foot yields as well as the water-holding capacity of thigh. No evidence was found that increasing free-range days caused changes in growth performance, meat qual-ity, and lymphoid organs except for changes in water-holcling capacity and thymus. [ABSTRACT FROM AUTHOR]

Abstract: The aim of the present study was to evaluate the differences in carcass composition, meat quality characteristics, and muscle fibre characteristics among rabbits of different sizes and of different breeds. The present study was performed using 96 rabbits (12 rabbits per group) at the age of 90 days, including seven pure breeds and one commercial hybrid. The included rabbit breeds were as follows: the giant breed Moravian Blue (MB); the medium breeds Czech White (CW), Czech Spotted (CS), Czech Solver (CSo), and Moravian White of Brown Eye (MW); the small breeds Czech Black Guard Hair (CB) and Czech Gold (CG); and the hybrid Hyplus rabbits (PS 19×PS 39). The slaughter weights were significantly (P<0.001) affected by the breed. Comparisons of the dressing out percentage showed significant differences (P<0.001) among groups, and the lowest dressing out percentage was observed in the small breed CB (56.7%). The lowest values for the hind part percentage, hind leg percentage and hind leg meat percentage were in the medium breed CS (50.1%, 28.2% and 21.6% respectively). The results of the loin chemical composition assay revealed differences among the groups in crude protein (P<0.001), fat (P<0.001) and cholesterol (P<0.05) contents and in the hind leg meat differences in crude protein (P<0.001) and fat contents (P<0.05). The highest (P<0.05) loin cholesterol contents (53.4mg/100g), hind leg fat (3.59%) values were observed in the medium breed CS, which corresponded with the highest perirenal fat content (2.98%). For both types of muscle fibres (βR and αW), the smallest (P<0.001) cross-sectional areas, diameters and perimeters were found in Hyplus rabbits. Good results of CW rabbits in carcass composition show that this breed might be used for commercial production. [Copyright &y& Elsevier]

Abstract: In an experiment with 480 one-day-old male broiler chickens, the effect of partial replacement of soybean meal and corn with raw field peas (FP; Pisum sativum L.) on growth performance and carcass and meat quality was determined. In the 42-d experiment, broiler chickens were allocated to 5 dietary treatments: FP-none, FP-low, FP-medium, FP-high, and FP-very high with 4 pens per treatment and 24 broiler chickens per pen, and received a diet ad libitum. The experiment was divided into 3 periods: starter period (1–14d of age), grower period (15–28d of age), and finisher period (29–42d of age). In all 3 periods, the diets for treatment FP-none had no FP (control), while those for treatments FP-low, FP-medium, FP-high, and FP-very high included 40, 80, 120, and 160gFP/kg, respectively, during the starter period, 60, 120, 180, and 240gFP/kg, respectively, during the grower period, and 120, 240, 360, and 480gFP/kg, respectively, during the finisher period. Replacement of soybean meal and corn with up to 480gFP/kg of diet resulted in similar productive performance. Moreover, carcass yield traits, skin color, and chemical composition were not affected by feeding diets with increasing levels of FP. Some differences (P<0.05) were observed in fatty acid distribution in total lipids of breast- and leg muscles, but the ratio of saturated to unsaturated fatty acids remained unaffected. In conclusion, depending on the age, inclusion levels up to 480g raw FP/kg can be used as an alternative protein and energy source to replace soybean meal and corn in broiler chicken diets. [Copyright &y& Elsevier]

Consumer preference for poultry meat from free-range birds is not justified by scientific evi-dence. Inconsistency in results among studies on the ef-fects of access to pasture on performance, carcass com-position, and meat quality has led to a meta-analysis to quantify effects. After identification of studies where re-sponse variables were directly compared between birds with and without access to pasture, standardized effect sizes were used to calculate differences. The effect size for growth combined according to a fixed effect model did not present heterogeneity (P = 0.116). However, with feed intake and feed efficiency, variability among studies (heterogeneity with P-values of below 0.10) was influenced by more than sampling error. Carcass yield was the only carcass component that showed hetero-geneity (P = 0.008), whereas numerous response vari-ables related to meat quality were not homogenous. The use of subgroup analysis and meta-regression to evaluate the sources of heterogeneity was limited by ill-defined explanatory variables and few values available within response variables. Consequently, between-study variability was accounted for by use of random effects models to combine effect sizes. According to these, few response variables were influenced by pasture ac-cess. Fat concentrations in breast (mean effect size = -0.500; 95% CI = -0.825 to -0.175; 11 studies; 14 comparisons), thigh (mean effect size = --0.908; 95% CI = --1.710 to --0.105; 4 studies; 5 comparisons) and drum (mean effect size = -1.223; 95% CI = -2.210 to --0.237; 3 studies; 3 comparisons) muscles were de-creased in free-range birds. Access to pasture increased (P < 0.05) or tended to increase (P < 0.10) protein concentrations in the respective commercial cuts. It is concluded that factors other than enhanced meat qual-ity could be responsible for consumer preference for meat from free-range poultry. [ABSTRACT FROM AUTHOR]

The aim of this research was to evaluate quality traits and oxidative stability of meat products from free-range (FR) and conventionally (C) raised chickens as they actually reach consumers in the Ital-ian retail market. Free-range female and male chickens (n = 1,500 + 1,500), medium growing ISA strain, were raised under commercial conditions for 56 (1.8 kg of live weight) and 70 d (3.1 kg of live weight), respectively; C female and male birds (n = 5.000 + 5.000) were a fast growing hybrid (Ross 708) and were separately raised for 39 (1.9 kg of live weight) and 50 d (3.1 kg of live weight), respectively. A total of 96 chickens (equally di-vided by production system and sex) were slaughtered in 2 separate sessions to obtain the main 2 commercial categories (rôtisserie and cut-up, respectively). After slaughtering, 12 carcasses of each treatment group were randomly selected and used to assess quality proper-ties, chemical composition, and oxidation stability of breast and leg meat. The C birds had dramatic higher carcass and breast meat yield, whereas FR had higher wing and leg yields. The FR birds exhibited higher wa-ter holding capacity in both breast and leg meat. Al-though shear force did not differ in breast meat, legs from FR birds were tougher. Fatty acid composition of FR breast and thigh meat of both categories were characterized by a higher polyunsaturated fatty acid n-6-/n-3 ratio. In general, a low lipid oxidation level (peroxide value < 1.3 rnEq O2/kg of lipid and TBA reactive substances < 0.2 mg malondialdehyde/kg of sample) was found in breast and legs, regardless of the commercial category. However, the C system signifi-cantly increased peroxide value in rôtisserie thigh meat, whereas FR led to a significantly higher TBA reactive substances in breast meat. Our results demonstrated that free range can modify the properties of chicken meat and also highlighted the importance of the bird genetic background to select nutritional strategies to improve meat quality traits and oxidative stability in poultry. [ABSTRACT FROM AUTHOR]

The effect of scalding and chilling proce-dures was evaluated on carcass and breast meat weight and yield in broilers. On 4 separate weeks (trials), broil-ers were subjected to feed withdrawal, weighed, and then stunned and bled in 4 sequential batches (n = 16 broilers/batch, 64 broilers/trial). In addition, breast skin was collected before scalding, after scalding, and after defeathering for proximate analysis. Each batch of 16 carcasses was subjected to either hard (60.0°C for 1.5 min) or soft (52.8°C for 3 min) immersion scalding. Following defeathering and evisceration, 8 carcasses/ batch were air-chilled (0.5°C, 120 min, 86% RH) and 8 carcasses/batch were immersion water-chilled (water and ice 0.5°C, 40 min). Carcasses were reweighed indi-vidually following evisceration and following chilling. Breast meat was removed from the carcass and weighed within 4 h postmortem. There were significant (P < 0.05) differences among the trials for all weights and yields; however, postfeed withdrawal shackle weight and postscald-defeathered eviscerated weights did not differ between the scalding and chilling treatments. During air-chilling all carcasses lost weight, resulting in postchill carcass yield of 73.0% for soft-scalded and 71.3% for hard-scalded carcasses, a difference of 1.7%. During water-chilling all carcasses gained weight, re-sulting in heavier postchill carcass weights (2,031 g) than for air-chilled carcasses (1,899 g). Postchill carcass yields were correspondingly higher for water-chilled carcasses, 78.2% for soft-scalded and 76.1% for hard-scalded carcasses, a difference of 2.1%. Only in trials 1 and 4 was breast meat yield significantly lower for hard-scalded, air-chilled carcasses (16.1 and 17.5%) than the other treatments. Proximate analysis of skin sampled after scalding or defeathering did not differ significantly in moisture (P = 0.2530) or lipid (P = 0.6412) content compared with skin sampled before scalding. Skin protein content was significantly higher (P < 0.05) for prescald and soft-scalded skin samples than for hard-scalded or soft or hard-scalded skin sam-ples after defeathering. The liard-scalding method used in this experiment did not result in increased skin lipid loss either before or after defeathering. [ABSTRACT FROM AUTHOR]