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Summary: Web 3.0 and artificial intelligence (AI) have presented unprecedent impact on the food sector. However, there is no clear scientific description yet related to their influences on food safety, quality and traceability across the meat supply chain. This study systematically reviews the available data pertaining to Web 3.0 and related novel technologies, their possible use in the meat supply chain and their confluent effect on meat safety. This systematic review followed the PRISMA methodology. The articles selected were identified by searching three databases: Scopus, Web of Science and PubMed. The search results showed that the meat industry and the meat supply chain have their share of positive implications instigated by Web 3.0 technologies. Web 3.0 technologies are shown to be effective for the food safety of meat from farm to fork, particularly in inspection and quality assessment with blockchain integration enhancing transparency and traceability with innovative approaches promising to improve meat safety, increase profitability, efficiency, scalability and modularisation of meat manufacturing in addition to better adherence to animal welfare increasing thus consumer's confidence. Further research is still, needed to examine the role of such technologies at the level of other parts of the supply chain including the pre‐processing step, processing and packaging. [ABSTRACT FROM AUTHOR]

Superheated steam (SS) is promising for the thermal shucking application of oysters due to its high energy. Tropical oysters Crassostrea iredalei was probed with K-type thermocouples connected to a datalogger to monitor and record process temperatures during superheated steam pretreatment at different temperatures (170, 210, and 250 °C) and holding time (4, 5, 6 min) followed by rapid ice immersion. The combination of heating and rapid chilling on the release of oyster meat during shucking was evaluated for muscle relaxation, muscle release, meat quality, texture profile analysis, and color and optimized for maximum muscle release and meat quality. The thermal profiles of SS revealed rapid temperature increment of both muscle and oyster shell compared to conventional steam, resulting in increased relaxation of adductor muscles and degree of meat release with an increase in temperature and time. Texture of the oyster meat retained the hardness, gumminess, and chewiness of the fresh oyster at low superheated steam temperature and short exposure time. Sufficient meat detachment of more than 85% was achieved at 170 °C and 5 min with minimum meat quality changes which were also lower in microbial load (4.1 × 103 CFU/g) and TVB-N (11.7 mg/100 g) with higher final pH (6.3) compared to untreated [microbial load (5.2 × 103 CFU/g), TVB-N (15.7 mg/100 g), final pH (5.9)] and microwave-treated [microbial load (4.3 × 103 CFU/g), TVB-N (21.0 mg/100 g), final pH (6.0)] samples. In sum, SS has the potential to minimize oyster shucking time and control microbial growth of shucked oysters without compromising meat quality. [ABSTRACT FROM AUTHOR]

BACKGROUND: We previously demonstrated that Shaziling and Yorkshire pigs differ in growth rate and meat quality. However, the molecular mechanisms responsible for such phenotypic differences remain unclear. In the present study, we performed a transcriptomic analysis of 36 longissimus dorsi (LM) and 36 soleus (SM) muscle samples from Shaziling and Yorkshire pigs at six postnatal stages (30, 60, 90, 150, 210 and 300 days) to explore the differences in postnatal skeletal muscle of Shaziling and Yorkshire pigs. RESULTS: Muscle morphological changes and the number of differentially expressed genes indicated the two stages of 60–90 days and 150–210 days were critical for the muscle growth and development in Shaziling pigs. Genes such as FLNC, COL1A1, NRAP, SMYD1, TNNI3, CRYAB and PDLIM3 played vital roles in the muscle growth, and genes such as CCDC71L, LPIN1, CPT1A, UCP3, NR4A3 and PDK4 played dominant roles in the lipid metabolism. Additionally, in contrast to the LM, the percentage of slow‐twitch muscle fibers in the SM of both breeds consistently decreased from 30 to 150 days of age, but there was a significant rebound at 210 days of age. However, the percentage of slow‐twitch muscle fibers in the SM of Shaziling pigs was higher than that in Yorkshire pigs, which may be associated with the calcium signaling pathway and the PPARβ/δ signaling pathway. CONCLUSION: The present study detected two critical periods and many functional genes for the muscle growth and development of Shaziling pigs, and showed differences in muscle fiber characteristics between Shaziling and Yorkshire pigs. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

1. This study evaluated the effects of cyclic eggshell temperature between 10 and 14 d of embryogenesis on traits viz. the expression of MYOZ2, PPARγ and GPx7 in breast muscle, meat quality and incidence of white striping at slaughter age.2. Eggs were obtained from Cobb and Ross broiler breeders to investigate the response of breeds to eggshell temperature, which regulated air temperature. A total of 784 eggs were incubated at either the control eggshell temperature (37.8°C) from 0 to 18 d or exposed to cyclic high eggshell temperature (CHT) at 38.8°C for 6 h/d between 10 and 14 d of incubation. The temperature was 36.8°C between 18 and 21 d. Hatched chicks were reared under optimum rearing conditions. The birds were sampled at 19 d of incubation, at hatch and at 42 d post-hatch.3. There was no effect of eggshell temperature on yolk-free body weight and residual yolk sac weight. The CHT chicks had wider breasts on the day of hatching.4. At hatch and 42d post-hatch, PPARγ expression in Cobb-CHT was upregulated 4.78-fold and downregulated 3.28-fold, respectively, compared to the Cobb-control. At slaughter age, chickens from Ross-CHT had 1.98- and 2.33-fold upregulated PPARγ and GPX7 expressions, respectively, compared to Ross-control. The CHT increased GPx7 expression in the Cobb-CHT day-old chicks compared to the Cobb-control. On ED19, MYOZ2 expression was upregulated in Cobb and downregulated in Ross by CHT.5. The effects of breed and eggshell temperature on pH15, L*, a*, expressible juice and cooking loss were not significant. The CHT increased the incidence of severe white striping lesions in Ross chickens.6. It was concluded eggshell temperature modulated embryo development, incidence of white striping and expression of related genes differently in the two commercial breeds. [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]

The aim of this study was to evaluate the effects of copaiba oleoresin (CO) as a substitute for sodium lasalocid on the carcass characteristics and meat quality of feedlot lambs fed a high-concentrate diet. Twenty-four Pantaneiro lambs, aged 152 days and weighing an initial body weight of 21.2 ± 3.9 kg, were distributed in a randomised block design with three treatments and eight replications. The treatments correspond to the additive supplements: LAS (22.5 mg of sodium lasalocid/kg of diet); CO-0.5 (0.5 mL of CO/animal/day); CO-1.0 (1.0 mL of CO/animal/day). The doses of CO were administered to the animals orally with the aid of a graduated syringe. Lambs supplemented with LAS had higher hot carcass weight, cold carcass weight, cold carcass yield, and degree of fattening compared to CO-0.5, while CO-1.0 did not differ from LAS. It can be concluded that daily ingestion of CO up to 1.0 mL/lamb did not negatively affect carcass characteristics when compared to LAS supplementation. However, lower ingestion (0.5 mL/day) can reduce the carcass weight and carcass yield. Although CO supplementation minimally affected the meat quality and FA profiles, both doses reduced crude protein content in meat. [ABSTRACT FROM AUTHOR]

Introduction: Feeding local forages to ruminants is a promising strategy for enhancing metabolic processes, promoting sustainable farming, and improving product quality. However, studies comparing the effects of different forages on rumen histology and meat attributes of heifers are limited and variable. Material and methods: This study evaluated the benefits of incorporating local forages into heifer diets by comparing barley straw (BS) and oat hay (OH) on heifer attributes focusing on meat quality (MQ) and rumen status (RS). Sixteen crossbred (Charolais x Limousin) female heifers (7 months of age, 263 ± 10.50 kg) were randomly assigned to two dietary treatments (BS or OH) over 120 days. Results and discussion: Heifers fed OH showed enhanced RS (p < 0.05), characterized by improved intestinal epithelial integrity and a lower percentage of hyperpigmented cells, suggesting a potential reduction in inflammatory processes compared to BS, which may indicate a lower risk of metabolic diseases. Despite this, no significant differences (p > 0.05) were found in animal performance, chemical composition, and technological properties of the meat between the dietary groups, while lower levels (p < 0.05) of certain saturated fatty acids (C12:0, C15:0, and C22:0) were found in the meat from heifers fed OH. Principal component analysis (PCA) reduced the variables and demonstrated that all variables assessed can be condensed into four new variables explaining 75.06% of the variability. Moreover, biplot analysis reveals that the OH diet could be discriminated from BS. Our findings suggest that OH is a valuable fiber source, positively influencing certain heifer attributes, and supporting sustainable animal agriculture practices. [ABSTRACT FROM AUTHOR]

Simple Summary: Research on broiler feeding has increasingly focused on finding effective alternatives to antibiotic growth promoters (AGPs) due to concerns about antibiotic resistance and antibiotic residues in food products. A total EU-wide ban on AGPs was implemented in 2006. However, 70% of antibiotics are still used in animal treatment, contributing to 700,000 deaths worldwide annually due to antibiotic-resistant infections. As a result, researchers have sought natural alternatives, such as probiotics, prebiotics, enzymes, and plant-based preparations like essential oils, which have shown promise in improving broiler production traits and meat quality. The experiment in this study demonstrated that phytogenic supplements improved the European Production Efficiency Factor (EPEF). Additionally, meat from chickens on the phytogenic diet had better water-holding capacity, higher collagen content, and a favorable profile of amines, ketones, and aldehydes, indicating improved quality. These findings suggest that alternatives to AGPs can enhance broiler chicken production and meat physicochemical properties when used in appropriate doses and proportions. The primary objective of this study was to investigate the impact of a phytogenic additive (PA) in broiler chickens' diet on production, physiochemical parameters, and the profile of volatile organic compounds present in broiler chickens' meat. The experiment was conducted in a commercial chicken house, where Ross 308 broiler chickens were divided into two groups, each consisting of 65,000 broilers. One group was fed a diet supplemented with 100 ppm of PA throughout the rearing period. The primary chemical composition of the meat and its physicochemical parameters were determined. A visual assessment of breast muscles for defects and volatile organic compounds were evaluated using an electronic nose system. No statistically significant differences were shown in the production performance of the chickens; while summarizing all production parameters, a higher EPEF index of 31 points in the experimental group was highlighted. Breast muscle quality showed differences in drip loss and WHC (p ≤ 0.01) in favor of the experimental group, and a lower cutting force value (p ≤ 0.05) was found for breast muscles from the experimental group. The group also had a lower proportion of muscles with a white striping defect, and the results of volatile organic compound profiling showed the most aroma units. [ABSTRACT FROM AUTHOR]

Simple Summary: The widespread use of antibiotics in poultry production has raised public concerns about food safety and meat quality. This study investigated the effects of early ciprofloxacin use on Xueshan chickens, focusing on growth, meat quality, and metabolic changes. It was found that, while ciprofloxacin treatment did not affect overall chicken growth, it significantly altered meat quality characteristics, which may affect meat texture and preservability. Although ciprofloxacin residues were not detected in muscle, metabolic analyses revealed significant metabolic alterations, particularly in microbial and amino acid metabolism pathways. These findings emphasize that antibiotic use may have far-reaching effects on poultry product quality, involving not only direct meat quality changes but also complex metabolic reactions. This study provides new perspectives for understanding the role of antibiotics in poultry production, which is important for optimizing antibiotic-use strategies and ensuring food safety. The results may be an important reference for poultry producers, food safety regulators and consumers. To investigate the effects of early administration of ciprofloxacin (CIP) on Xueshan chickens, in this study Xueshan chickens were measured for growth performance, tested for drug residues, evaluated for meat quality, and muscle metabolism changes were explored using a non-target metabolomics approach. Experimental findings revealed that early CIP use did not significantly impact the overall growth rate of Xueshan chickens (p > 0.05). However, notable alterations in meat quality were observed: the CIP-treated group exhibited a significant decrease in muscle pH (pH1 and pH24) and a marked increase in drip loss and moisture content (p > 0.05). No CIP residues were detected in muscle tissue. Untargeted metabolomics analyses unveiled significant alterations in the metabolic profile of market-age chickens following CIP treatment. Both functional enrichment and metabolic network analyses indicated significant effects on the ko01120 (microbial metabolism in diverse environments) and ko00350 (tyrosine metabolism) pathways, implying that CIP treatment may influence chicken meat quality by modulating microbial communities and amino acid metabolism. This study provides a crucial foundation for understanding the impact of antibiotics on meat quality and metabolism in poultry production, offering scientific insights for optimizing antibiotic-use strategies and safeguarding poultry product quality. [ABSTRACT FROM AUTHOR]

Simple Summary: This study investigates how different housing systems affect daily step counts and their impact on body conformation, carcass traits, meat quality, and serum biochemical parameters of Jiuyuan Black chickens. Chickens were monitored from 60 to 150 days old, with step counts recorded using pedometers. The study showed that free-range chickens with high step counts had significantly higher daily and total steps compared to other groups, as well as higher heart weight, lower abdominal fat, and better meat quality, but lower intramuscular fat. The CK and LDH levels in chickens exhibited an almost consistent upward trend as exercise levels increased. Overall, free-range chickens with more exercise volume improved heart weight and reduced fat but negatively impacted some body measurements and meat quality. These findings help in choosing housing systems for Chinese indigenous chickens. This study aims to investigate the dynamic changes in daily step counts under different housing systems and further explore the effects of housing system on the body conformation, carcass traits, meat quality, and serum biochemical parameters of a Chinese indigenous chicken breed. At 60 d of age, 300 Jiuyuan Black male chickens with similar body weights in each housing system were further raised until the age of 150 d. At 90, 120, and 150 d of age, in both cage-reared and free-range systems, the top 20 chickens with the highest step counts measured using pedometers and the bottom 20 chickens with the lowest step counts were designated as the cage high-steps group (CHS), the cage low-steps group (CLS), the free-range high-steps group (FHS), and the free-range low-steps group (FLS), respectively. The results show that, at any age stage, the average daily steps (ADS) and total steps (TS) of the FHS group are significantly higher than the other three groups (p < 0.05). The TS of almost all groups showed an overall downward trend as the age increased. Increased exercise volume results in reduced shank length (90 d), breast width (90 d), and keel length (150 d) (p < 0.05). Only birds at 90 d of age from the FHS and FLS groups exhibited lower live body weight, carcass weight, half-eviscerated weight, eviscerated weight, breast muscle weight, leg muscle weight, and percentage of eviscerated weight than the CLS group (p < 0.05). Birds from the FHS group showed the highest heart weight values but the lowest abdominal fat weight values among these four groups (p < 0.05). Both the breast and leg muscle samples from the FHS group displayed higher dry matter and shear force than those from the CHS and CLS groups (p < 0.05). The FHS group displayed the lowest intramuscular fat among the four groups (p < 0.05). The creatine kinase (CK) and lactate dehydrogenase (LDH) levels in chickens of all age stages were almost observed to rise with increased physical activity. In conclusion, free-range chickens with more exercise volume exhibited an elevated heart weight and reduced abdominal fat but showed negative effects on some body measurements and carcass traits. These results can provide a theoretical basis for the selection of different housing systems for Chinese indigenous chickens. [ABSTRACT FROM AUTHOR]

The number of birds or their total live weight in relation to a given area is known as stocking density; higher stocking densities will cause more stress to the birds, which may have an impact on their physiological state, productivity, carcass quality, growth performance, immunity, metabolism, and meat quality. The present study aimed to investigate the potential impact of 2 different stocking densities on growth performance, carcass characteristics, meat quality, serum, and expression of Insulin like growth factor-1 (IGF-1), muscle regulatory genes expression and serum biochemical indicators of broilers supplemented with essential oils (EO). In total, 784-day-old chicks of Ross 308 were randomly assigned into 4 different groups with 7 replicates for each: Normal feed (no essential oils [EO] added) and normal stocking as 9 bird/m2, (NSD). Normal feed (no essential oils [EO] added) and high stocking as 14 bird/m2, (HSD). Feed with essential oils (Digestarom DC® 150 g/Ton of feed) and normal stocking as 9 birds/m2, (NSD + EO). Feed with essential oils (Digestarom DC® 150 g/Ton of feed) and high stocking as 14 birds/m2, (HSD + EO) for 35 days. Bodyweight was recorded at the beginning of the trial and then at the end of each week, feed intake was recorded at the end of each week as well. A total of 28 birds (7 birds per treatment) birds were slaughtered at 35 days of age to evaluate each parameter. The HSD group had the lowest (P < 0.05) feed intake. The NSD groups showed the highest (P < 0.05) body weight gain compared to HSD groups. The HSD + EO had lower adjusted FCR (P < 0.05) compared to HSD. The legs % was the highest (P < 0.05) for NSD group, while HSD + EO had the highest (P < 0.05) Fat Pad percentage. Moreover, HSD had the highest CL%, and the lowest WHC and Warner–Bratzler shear force. For biochemical indicators, (IGF-1) was the lowest (P < 0.05) HSD group. Also, Mammalian Target of Rapamycin (mTOR) and Aspartate Aminotransferase (AST) were higher (P < 0.05) in the EO supplemented groups. Regarding gene expression, the results showed that Myogenin (MyoG) and IGF-1 were lower in HSD while MSTN was higher in the same group, (P < 0.05). In brief, essential oil supplement has improved the performance of broilers under high stocking density situation. [ABSTRACT FROM AUTHOR]

ABSTRACT The application of Raman spectroscopy in the meat processing industry as a quality assurance is dependent on its ability to differentiate tissues from the animal. Meat is commercialised as different cuts with variations in quality and financial value. Whilst it is possible to conduct some analysis on meat quality, there are high costs and time involved. The meat processing industry could benefit from rapid methods for characterising meat quality for large quantities. This study demonstrates the ability of combining Raman spectroscopy with chemometrics to discriminate tissues in a chicken carcass. All spectra from the different tissues were analysed by applying chemometrics. The principal component analysis (PCA) and discriminant function analysis (DFA) showed successful classification of different muscles and tissues. [ABSTRACT FROM AUTHOR]

Energy feed can provide animals with balanced nutrition, thereby enhancing their growth performance. This study aimed to evaluate the effects of dietary energy levels on the growth performance, serum metabolites, and meat quality of Jersey cattle–yaks. A total of 24 male Jersey cattle–yaks were randomly divided into three groups. Each group was fed diets with metabolizable energy levels of 8.21 MJ/kg (LE), 9.50 MJ/kg (ME), and 10.65 MJ/kg (HE), respectively. The HE and ME groups showed significantly higher final body weight, average daily gain (ADG), and feed efficiency compared to the LE group (p < 0.05). The glucose (GLU) and total cholesterol (TC) concentrations were significantly increased in the serum of the ME and HE groups (p < 0.05). The low-density lipoprotein cholesterol (LDL-C) and alanine aminotransferase (ALT) levels were significantly higher in the serum of the HE group than in the ME group (p < 0.05). Blood urea nitrogen (BUN) levels exhibited a significant decrease with increasing metabolizable energy levels in the diet (p < 0.05). Increasing dietary energy levels enhances the eye muscle area and intramuscular fat content of Jersey cattle–yaks (p < 0.05), with no effect on pH45 min, pH24 h, and shear force. In the HE group, the levels of heneicosanoic acid (C21:0), palmitoleic acid (C16:1), elaidic acid (C18:1n9t), and eicosadienoic acid (C20:2n6) were notably elevated (p < 0.05) when compared to the LE group. We concluded that a higher dietary energy level enhanced the growth performance and meat quality traits of male Jersey cattle–yaks. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department 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 Shipin Kexue/ Food Science is the property of Food Science Editorial Department 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.)

This study aimed to evaluate the effects of dietary supplementation of nanoparticles of Selenium (Nano-Se) on productive performance, nutrient digestibility, carcass criteria, selenium retention, blood biochemistry, and histopathological examination of broiler chicken. A total of 192 1-day-old male broiler chickens (Cobb 500) were randomly assigned to one of four treatment diets, with each diet given to six replicates of eight chicks. The birds were randomly assigned to one of four treatment groups, each of which included Nano-Se at levels of 0, 0.2, 0.3, or 0.4 mg/kg. The feeding experiment lasted 35 days. Nano-Se addition to broiler diets at 0.2 and 0.3 mg/kg enhanced body weight and body weight gain linearly compared to the control diet and 0.4 mg/kg. The apparent digestibility coefficient of ether extracts linearly increased with increasing Nano-Se levels up to 0.4 mg/kg. Increasing Nano-Se decreased serum cholesterol, triglycerides, alanine aminotransaminase, aspartate aminotransaminase, and creatinine in broiler chickens. Also, serum antioxidants showed a significant increase with increasing Nano-Se levels. As Nano-Se levels were supplemented, improvements in cooking loss, water-holding capacity, and antioxidants were observed as compared to the control. Additionally, a noticeable improvement in meat quality was observed regarding the obtained meat characters. It was preferred to use low doses of Nano-Se (0.3 mg/kg), as tissue retention of Se for both meat and liver was more comparable to the control. In conclusion, nutritional supplementation with Nano-Se increased growth performance, nutrient digestibility, selenium retention, meat quality, blood biochemistry, histological indices, and antioxidant activity of broiler chickens. Overall, the best performance of broilers was observed with Nano-Se supplementation at 0.3 mg/kg, highlighting its potential as a novel supplement for broiler diets. [ABSTRACT FROM AUTHOR]

This study examined the impact of mixed probiotic inclusion in a reduced crude protein (CP) diet on production performance, nutrient retention, gas emissions, faecal score and meat quality of finishing pigs. In total, 150 pigs (body weight [BW] of 49.9 ± 2.80 kg and 6‐week trial) were arbitrarily distributed to one of three dietary treatments (10 replications per treatment, five pigs including three gilts and two barrows per replication). The dietary treatments were Positive Control/standard diet, 17.5% CP (PC); Negative Control/reduced (2.5%) CP diet, 15% CP (NC); and NC + 0.1% probiotic mix (NCP). Pigs fed the NCP diet exhibited tendency to increase BW gain at Week 6, increased the average daily gain (ADG) of pigs during Weeks 3–6 and showed tendency to increase ADG during the overall period than the NC diet. The CP digestibility decreased at Week 6 and presented a tendency to decrease at Week 3 in pigs fed the NC diet compared with the PC diet. However, CP digestibility increased with the NCP diet at Weeks 3 and 6 compared with the NC diet. A tendency in the reduction of H2S emissions from pig's faeces at Weeks 3 and 6 was observed by the NCP diet compared with NC and PC diets. Pigs fed the NC diet showed a lower faecal score than the PC diet at Week 6. The NC diet resulted in lower cooking loss and drip loss to the PC diet. Moreover, longissimus muscle area showed tendency to increase, cooking loss exhibited tendency to decrease and drip loss decreased in the meat samples of pigs receiving the NCP diet compared with the NC diet alone. The NCP diet exhibited great promise in maintaining performance by enhancing the growth performance, digestibility, mitigating gas emissions and improving the quality of meat in finishing pigs. [ABSTRACT FROM AUTHOR]

Consumer perception of beef is heavily influenced by overall meat quality, a critical factor in the cattle industry. Genomics has the potential to improve important beef quality traits and identify genetic markers and causal variants associated with these traits through genomic selection (GS) and genome-wide association studies (GWAS) approaches. Transcriptomics, proteomics, and metabolomics provide insights into underlying genetic mechanisms by identifying differentially expressed genes, proteins, and metabolic pathways linked to quality traits, complementing GWAS data. Leveraging these functional genomics techniques can optimize beef cattle breeding for enhanced quality traits to meet high-quality beef demand. This paper provides a comprehensive overview of the current state of applications of omics technologies in uncovering functional variants underlying beef quality complexities. By highlighting the latest findings from GWAS, GS, transcriptomics, proteomics, and metabolomics studies, this work seeks to serve as a valuable resource for fostering a deeper understanding of the complex relationships between genetics, gene expression, protein dynamics, and metabolic pathways in shaping beef quality. [ABSTRACT FROM AUTHOR]

The Changle goose (CLG), a Chinese indigenous breed, is celebrated for its adaptability, rapid growth, and premium meat quality. Despite its agricultural value, the exploration of its genomic attributes has been scant. Our study entailed whole‐genome resequencing of 303 geese across CLG and five other Chinese breeds, revealing distinct genetic diversity metrics. We discovered significant migration events from Xingguo gray goose to CLG and minor gene flow between them. We identified genomic regions through selective sweep analysis, correlating with CLG's unique traits. An elevated inbreeding coefficient in CLG, alongside reduced heterozygosity and rare single nucleotide polymorphisms (RSNPs), suggests a narrowed genetic diversity. Genomic regions related to reproduction, meat quality, and growth were identified, with the GATA3 gene showing strong selection signals for meat quality. A non‐synonymous mutation in the Sloc2a1 gene, which is associated with reproductive traits in the CLG, exhibited significant differences in allelic frequency. The roles of CD82, CDH8, and PRKAB1 in growth and development, alongside FABP4, FAF1, ESR1, and AKAP12 in reproduction, were highlighted. Additionally, Cdkal1 and Mfsd14a may influence meat quality. This comprehensive genetic analysis underpins the unique genetic makeup of CLG, providing a basis for its conservation and informed breeding strategies. [ABSTRACT FROM AUTHOR]

Marker-assisted selection for improving reindeer meat production is at the early stages of development, which requires analysis of variation within the candidate genes for meat production. The calpastatin and androgen receptor genes were chosen as such genes to study their variability in reindeer. In different domesticated animal species, polymorphisms and indels in the androgen receptor gene were associated with growth and weight characteristics. Based on the results from many studies, sequence variation in the calpastatin CAST gene region was associated with meat quality and meat production of livestock. Principal component analysis of CAST variability grouped wild and domestic deer from Yakutia, as well as wild and domestic deer from Amur oblast, which implies gene flow between local breeds of domesticated deer and wild populations. At the same time, in the case of three microsatellite loci found in the present study in the intron of the androgen receptor gene, principal component analysis separated wild and domestic deer. [ABSTRACT FROM AUTHOR]

Simple Summary: Simple Summary: Poultry can be exposed to a number of adverse stimuli during the pre-slaughter handling. Noise, movement, lack of access to water and feed, change in habitat, disruption of flock hierarchy or environmental conditions can lead to adverse changes in the bird's body. A significant increase in these factors can cause disturbances in the body's homeostasis. These changes may be reflected in meat quality. Therefore, there is a need to assess the effect of pre-slaughter turnover on meat quality. In this study, the effects of pre-slaughter treatments on changes in macro- and micronutrient content were analyzed. In this study, the effect of pre-slaughter handling on the content of macro- and micronutrients in blood serum and in the breast muscle of turkeys was assessed. Four different variants of pre-slaughter handling were used in the research: no transport (N-T), transport for a distance of 100 km (T-100), transport for a distance of 200 km (T-200), and transport for a distance of 300 km (T-300). In each of them, 30 female and 30 male turkeys were used. Blood was collected from the birds before slaughter, and samples of the pectoral muscle were collected after slaughter. In the obtained biological material, the content of Mg, P, Ca, Fe, Na and K was analyzed. On the basis of the obtained research results, it can be concluded that the pre-slaughter handling negatively affects the content of macro- and microelements both in the blood serum and in the pectoral muscles of experimental turkeys. Additionally, differences due to the sex of birds were observed. [ABSTRACT FROM AUTHOR]

Simple Summary: Skeletal muscle fibers, the smallest functional unit of skeletal muscle, directly affect the normal growth and development of animal muscles and the quality of carcass muscle after slaughter. Individual characteristics, feeding, and genetic factors influence the heterogeneity of muscle fibers in livestock. Notably, genetic factors rapidly and efficiently improve the proportion and conversion of animal muscle fibers with the development of omics technology and sequencing technology. Therefore, only a global approach including all parameters seems to be pertinent to understand the relationships among the characteristics of myofibers, growth performance, and meat quality. The type of muscle fiber plays a crucial role in the growth, development, and dynamic plasticity of animals' skeletal muscle. Additionally, it is a primary determinant of the quality of both fresh and processed meat. Therefore, understanding the regulatory factors that contribute to muscle fibers' heterogeneity is of paramount importance. Recent advances in sequencing and omics technologies have enabled comprehensive cross-verification of research on the factors affecting the types of muscle fiber across multiple levels, including the genome, transcriptome, proteome, and metabolome. These advancements have facilitated deeper exploration into the related biological questions. This review focused on the impact of individual characteristics, feeding patterns, and genetic regulation on the proportion and interconversion of different muscle fibers. The findings indicated that individual characteristics and feeding patterns significantly influence the type of muscle fiber, which can effectively enhance the type and distribution of muscle fibers in livestock. Furthermore, non-coding RNA, genes and signaling pathways between complicated regulatory mechanisms and interactions have a certain degree of impact on muscle fibers' heterogeneity. This, in turn, changes muscle fiber profile in living animals through genetic selection or environmental factors, and has the potential to modulate the quality of fresh meat. Collectively, we briefly reviewed the structure of skeletal muscle tissue and then attempted to review the inevitable connection between the quality of fresh meat and the type of muscle fiber, with particular attention to potential events involved in regulating muscle fibers' heterogeneity. [ABSTRACT FROM AUTHOR]

Simple Summary: Concerns about animal welfare practices have increased as consumer awareness and regulatory standards have evolved. This study investigated the effects of lairage conditions on welfare and meat quality of pigs during lairage periods. A total of 3070 finishing pigs were assigned to one of six groups arranged in two trials in a 2 × 3 factorial design according to the illuminance (under 40 lux (LX), over 40 lux (HX)) and stocking density (low density (LD), higher than 0.83 m2/100 kg; normal density (ND), 0.50–0.83 m2/100 kg; high density (HD), lower than 0.50 m2/100 kg) with high temperature (HT), higher than 24 °C; low temperature (LT), lower than 10 °C. Based on the obtained results, stocking of too-high (lower than 0.50 m2/100 kg) density at HT and stocking of too-low (higher than 0.83 m2/100 kg) density at LT are generally not good for meat quality and animal welfare. This study investigated the effects of lairage conditions on the welfare and meat quality of pigs during lairage periods. A total of 3070 finishing pigs were assigned to one of six groups arranged in two trials in a 2 × 3 factorial design according to the illuminance (under 40 lux (LX), over 40 lux (HX)) and stocking density (low density (LD), higher than 0.83 m2/100 kg; normal density (ND), 0.50–0.83 m2/100 kg; high density (HD), lower than 0.50 m2/100 kg) with high temperature (HT), higher than 24 °C; low temperature (LT), lower than 10 °C. Pigs stocked with HD showed lower aggression behavior and overlap behavior than those stocked with LD at LT. Pigs stocked with HD showed higher standing, sitting, and aggression behavior than those stocked with LD at HT. Pigs stocked with HD showed higher pH than those stocked with LD at LT. At HT, pigs stocked with LD showed higher pH, WHC, DL, and CL than those stocked with HD. At LT, pigs stocked with LD showed higher cortisol levels than those stocked with HD. However, pigs stocked with LD showed lower cortisol levels than those stocked with HD at HT. Based on the obtained results, stocking of too-high (lower than 0.50 m2/100 kg) density at HT and stocking of too-low (higher than 0.83 m2/100 kg) density at LT are generally not good for meat quality and animal welfare. [ABSTRACT FROM AUTHOR]

The objective was to investigate the effects of increasing levels of extruded urea (EU) in the supplementation of lambs grazing. Crossbred Texel lambs (n = 45) were used and kept in continuous grazing in paddocks with Brachiaria spp. The design used was completely randomised, with five of EU replacing soybean meal (0; 6; 12; 18 and 24 g/kg) and two sexes (male and female). The animals were slaughtered, and qualitative and quantitative evaluations of the carcass, non-carcass components, meat quality and chemical composition were carried out. There was an interaction between level*sex for ether extract (EE) and crude protein (CP), so than the meat of the females from the treatment without EU had a higher content of EE than that used EU and the meat of the males from the treatments with 12 g and 24 g 100 kg−1 LW higher levels of CP than other treatments. For all measurements performed up to 18 g 100 kg−1 LW of EU replacing bran and soy, the results were promising, and can be fed to finishing lambs under grazing, without negatively influencing most of the carcass characteristics, components non-carcass, meat quality and chemical composition. [ABSTRACT FROM AUTHOR]

1. The objective of this study was to test the dose response of dietary supplementation with algae extracts rich in marine-sulphated polysaccharides (MSP1 and MSP2) on the growing performance, body composition at slaughter and caecal microbiota of broiler chickens. 2. Male broiler Ross 308 chicks 1-d-old were distributed into eight groups, a control group (unsupplemented), four groups supplemented with increasing doses of algae extract MSP1 (40, 81, 121 and 162 g/ton feed) and three groups supplemented with increasing doses of algae extract MSP2 (40, 81 and 162 g/ton feed). Each group comprised six pens of 56 chickens. 3. All chickens were reared under challenging conditions, i.e. high rearing density of 42 kg/m2, fed growing and finishing diets containing, palm oil, rye and high levels of wheat and subjected to short daily fasting periods. The growth performance was recorded during rearing. At 10, 22 and 31 d of age, 12 chickens per group were euthanised to collect the caecal contents and determine microbiota composition and short-chain fatty acid levels. At d 35, the quality of litter and the condition of feathers, footpads and tarsals were scored. At d 36, 7 chickens per pen were slaughtered under commercial conditions to determine carcass composition and breast meat quality (ultimate pH and colour). 4. Algal extract MSP1 increased the weight of the caeca and butyrate concentration in the caeca at d 22 (p ≤ 0.05). It increased the ultimate pH of breast fillet measured after slaughter at d 36 (p ≤ 0.05). Moreover, the group receiving 162 g/t MSP1 had a more diverse microbiota at d22. However, algal extract MSP2 had negligible effect on the different measured parameters. [ABSTRACT FROM AUTHOR]

Objective: This study was conducted to investigate the effect of slaughter age on carcass traits, meat quality, and the relative mRNA levels of lipid metabolism-related genes in different muscles of Taihang black goats. Methods: In this study, the triceps brachii (TB), longissimus dorsi (LD) and gluteus (GL) muscles of 15 grazing Taihang black goats slaughtered at the age of 2, 3, and 4 (designated as 2-year-old, 3-year-old, and 4-year-old, respectively) were collected. The differences in carcass shape, meat quality, amino acid composition and lipid metabolism gene expression among Taihang black goats of different ages and from different plant parts were compared. Results: Compared with goats at other ages, goats slaughtered at the age of 4 had greater live and carcass weights, meat weights, bone weights and skin areas (p<0.05). LD in the 4-years-old had the lowest cooking loss and moisture content. The crude protein content in the LD of 2-year-old was significantly greater than that in the other age group, and at the age of 2, the LD had the highest crude protein content than TB and GL. The highest fat content was in LD, followed by TB, for goats slaughtered at the age of 4. Eight out of 9 essential amino acids had higher content in the TB compared with other muscles, regardless of age. The total essential amino acid content was highest in the 4-year-old and lowest in the GL muscle at the age of 3. The sterol regulatory element-binding protein-1c (SREBP-1c) and adipose triglyceride lipase (ATGL) genes were significantly more abundant in the TB muscle than in the other muscles for goats slaughtered at the age of 2. At the age of 4, the ATGL and peroxisome proliferator-activated receptor γ (PPARγ) genes were significantly more abundant in the GL than in the LD, while the fatty acid synthase (FAS) genes were significantly less abundant in the GL than in the other muscles. Similarly, compared with those in goats of other ages, the relative mRNA expression levels of the FAS and heart-type fatty acid binding protein (H-FABP) genes in goats slaughtered at the age of 4 were the highest, and the relative mRNA expression of the PPARγ gene was the lowest (p<0.05). The relative mRNA expression of the H-FABP and FAS genes was positively correlated with the intramuscular fat (IMF) content, while the relative mRNA expression levels of the PPARγ and ATGL genes was negatively correlated with the IMF content. Conclusion: Overall, a better nutritional value was obtained for TB from 4-year-old goats, in which the total essential amino acid and fat contents were greater than those of other muscles. The comprehensive action of lipid metabolism genes was consistent with that of the IMF content, among which the FAS, H-FABP, PPARγ, and ATGL genes had positive and negative effects on the process of IMF deposition in Taihang black goats. [ABSTRACT FROM AUTHOR]

Simple Summary: This study evaluated the effects of Moringa oleifera leaf powder (MLP) on the growth performance, meat quality, carcass traits, blood profile, and cecal bacteria of broiler chickens. MLP-fed broilers showed the highest weight gain, average daily feed intake, and best feed efficiency, as evidenced by a lower feed conversion ratio. MLP also enhanced meat quality, indicated by higher pH, lower cooking loss, and reduced cholesterol and triglyceride levels. Positive impacts on the blood profile included increased red blood cell count, higher hemoglobin levels, and a lower stress indicator (H/L ratio). Additionally, MLP positively changed the cecal bacterial population by reducing harmful E. coli and Shigella spp. while increasing beneficial Lactobacillus spp. Thus, MLP is a promising natural feed additive for improving broiler growth, meat quality, overall health, and producing antibiotic-free and healthier broilers for consumers. The effect of dietary inclusion of Moringa oleifera leaf powder (MLP) on the growth, meat quality, carcass characteristics, hematobiochemical profile, and cecal bacteria of broiler chicken was investigated in this research trial. In this study, 192-day-old Arbor Acre broiler chicks were assigned in a completely randomized design to three groups: control, antibiotic, and MLP. A standard basal diet was given to the control group, while the antibiotic group received 75 mg/kg chlortetracycline, and the MLP group received 100 mg/kg M. oleifera leaf powder supplemented basal diet. Each group was further divided into eight replicates consisting of eight birds each, and the trial ran for 35 days. Among the groups, the MLP-fed broilers achieved the highest final body weight (FBW), average daily gain (ADG), and average daily feed intake (ADFI). Notably, the FCR for the whole experimental period was lower in the MLP group, indicating a more efficient use of feed for growth. Supplementation of MLP with basal diet significantly increased (p < 0.05) the weight of thighs and drumsticks relative to live weight %, while the spleen and abdominal fat weight (% of live weight) were significantly decreased (p < 0.05). Adding MLP to the diet improved the meat quality of broilers, as indicated by the highest pH of meat at 45 min and the lowest cooking loss (%) observed in this group. MLP exhibited hypocholesterolemic and hypolipidemic effects, with the lowest total cholesterol and triglyceride levels compared to non-supplemented groups. The hematological profile revealed that the MLP group exhibited the highest RBC count and Hb level, while also showing the lowest H/L ratio. Moringa supplementation significantly (p < 0.05) modulated the cecal bacterial population, reducing pathogenic E. coli and Shigella spp. while increasing beneficial Lactobacillus spp. and the total aerobic plate count (TAPC). In conclusion, Moringa oleifera leaf powder (MLP) can be used as a natural feed supplement for promoting the growth, meat quality, healthy blood, and sound health of broilers. [ABSTRACT FROM AUTHOR]

To investigate difference in the quality of the different parts (back, tail muscles, and fish skin) of Opsariichthys bidens from pond and rice field cultures, a comparative study was conducted in terms of nutritional composition, volatile flavor profiles and gut microbiota. In detail, the texture, free amino acids, fatty acids were further assessed. The results suggested that the moisture content, crude protein and crude fat content in the skin of O. bidens are higher than those in the back and tail muscles, regardless of breeding modes. The fish cultured in the rice field had a higher protein content than those from the pond culture, while the fat content of the rice field-cultured fish was significantly low compared to the fish from the pond culture, especially in the back and tail parts. A total of 43 volatile components were detected by Gas Chromatography–Mass Spectrometry (GC-MS), with a maximum of 18 types of aldehydes and the highest concentration being nonanal. Compared to pond cultures, the fish from the rice field cultures showed more abundant flavor composition and odor-active compounds. The total content of DHA (Docosahexaenoic Acid) and EPA (Eicosapentaenoic Acid) in the rice field-cultured fish was higher than that of the pond group, while no significant disparity in amino acid composition was observed (p > 0.05). Comparative and clustering analyses of gut microbiota revealed notable discrepancies in the gut microbiota of O. bidens from two aquaculture systems. However, an inherent correlation between the gut microbiome and meat quality would be further emphasized in further studies. This study can offer a theoretical reference for the development of high-quality aquatic products by selecting the appropriate aquaculture models. [ABSTRACT FROM AUTHOR]

Global population continuous growth and increasing consumers' demands for protein-rich diets have posed sustainability challenges for traditional livestock feed sources. Consequently, exploring alternative and sustainable protein sources has become imperative to address the environmental burden and resource limitations associated with conventional ingredients. With respect to food security assurance, insects have emerged as a promising solution due to their exceptional nutritional profile, rapid reproduction rates, and low environmental impact. In the present pilot study, 10% of a soybean meal-based diet was replaced by adult mosquitoes harvested from rice fields. The objective was to assess the effect of this partial substitution on meat quality aspects and consumer acceptance. A total of 40 Cobb hybrid broiler chickens were randomly placed in a control and a mosquito-fed group. The study was conducted for 42 days and carcass physicochemical, nutritional, and microbiological characteristics, as well as sensory attributes were evaluated. Overall, results regarding quality attributes were comparable between the control and the treatment group. The organoleptic evaluation showed that the thighs from the mosquito-fed group had the highest overall consumer acceptance. These outcomes indicate that mosquitoes could be successfully used as a protein source for broiler feed without compromising the quality and acceptability of the meat. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department 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 study aimed to evaluate the decontamination efficacy of clove oil on broiler Pectoralis major fillets natural spoilage-flora and Salmonella contamination compared to chlorine and a commercial triple-mixture of peroxyacetic acid (PAA). Furthermore, the intervention’s impact on breast fillet shelf-life and physicochemical quality was investigated. Thirty-six fillets (fillets n = 3 × storage-period n = 6 × replication n = 2) were dipped in one of four treatments: sterile water (control), chlorine (50 ppm), clove (1.5%) or PAA (225 ppm). For Salmonella-inoculated experiment, 18 fillets were dipped per treatment (fillet n = 3 × storage-period n = 6). Overall, the PAA retarded most spoilage microflora and Salmonella growth, particularly aerobic plate count, below the unacceptable spoilage level of 6 log CfU/g for 9 chilling-days. However, specific meat quality metrics, particularly oxidative stability, were negatively impacted by PAA. Clove exhibited a lower and/or similar, but delayed, antibacterial effect on spoilage-flora and Salmonella levels than PAA, along with an impressive antioxidant protective effect on fillets attributes, particularly lightness and appearance. Chlorine at the current recommended dose did not extend shelf-life beyond six days or reduce Salmonella growth, although it generated lower yellowness, higher redness, and tenderness scores than other treatments. Treatments did not prolong the fillets shelf-life beyond 6 cooling-days due to oxidizing properties of PAA, diminished chlorine concentration, and shorter contact time of clove. Cloves could therefore be sprayed in another step before final packaging to extend contact-time and boost antioxidant and antibacterial barriers. Lower doses and shorter exposure durations seem desirable and could contribute to minimize the PAA negative oxidative effect on meat quality parameters. Article Highlights Natural and chemical antimicrobial dippings can lower broiler initial bacteria load but do not boost meat shelf life. The PAA strong antimicrobial benefits are hindered by negative oxidative impacts on the quality of broiler fillets. Pre-packaging clove application potentially maximizes preservative benefits on fillets and reducing dipping obstacles. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office 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 Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office 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.)

This study aimed to assess the impact of Chlorella vulgaris supplementation in broilers' diet, alone or in combination with vitamin E, on meat quality parameters, nutritional value, and oxidative stability during storage time. An experiment was conducted on 180 COBB 500 broiler chickens (14 days old), assigned into six treatments, following a 2 × 3 factorial arrangement. A corn–soybean meal diet was supplemented with three levels of C. vulgaris (0% in group C1, 1% in E1, 2% in E2), two levels of vitamin E (0% in C1, 250 ppm in C2), and a combination of them (1% C. vulgaris + 250 ppm vitamin (E3), 2% C. vulgaris + 250 ppm vitamin (E4)). Dietary incorporation of C. vulgaris, including those supplemented with vitamin E, resulted in a significant increase in meat protein content. DPA and DHA levels increased by 2.01-fold and 1.60-fold in the 2% C. vulgaris + vitamin E group. The PUFA/SFA ratio was increased across all dietary treatments (p < 0.0001). HPI and h/H registered the highest values as a result of 2% C. vulgaris supplementation, being linked with a positive effect in lowering cholesterol levels. Supplementation with 2% C. vulgaris and vitamin E exhibited a 1.45-fold increase in vitamin E concentration in thigh meat compared to the control group, being the highest level registered in thigh meat in this experiment. Metmyoglobin concentrations registered lower values in the thigh meat of the experimental groups, while deoxymyoglobin increased in the same groups when compared to the control group. The inclusion of C. vulgaris (1% and 2%) in combination with vitamin E (250 mg/kg) in broiler diets exhibited the best prevention of lipid oxidation after 7 days of refrigerated storage, defined by the highest efficiency factors assessed in terms of secondary oxidation products. [ABSTRACT FROM AUTHOR]

The meat of local livestock breeds often has unique qualities and flavors. In this study, three Shanghai native pig breeds (MSZ, SWT, and SHB) exhibited better meat quality traits than globalized commercial pig breeds (DLY). Subsequently, metabolomic and lipidomic differences in the longissimus dorsi (L) and gluteus (T) muscles of the Shanghai native pig breeds and DLY pig breed were compared using liquid chromatography–mass spectrometry (LC–MS). The results demonstrated that the metabolites mainly consisted of (28.16%) lipids and lipid-like molecules, and (25.87%) organic acids and their derivatives were the two most dominant groups. Hundreds of differential expression metabolites were identified in every compared group, respectively. One-way ANOVA was applied to test the significance between multiple groups. Among the 20 most abundant differential metabolites, L-carnitine was significantly different in the muscles of the four pig breeds (p-value = 7.322 × 10−11). It was significantly higher in the L and T muscles of the two indigenous black pig breeds (MSZ and SWT) than in the DLY pigs (p-value < 0.001). Similarly, lipidomic analysis revealed the PA (18:0/18:2) was significantly more abundant in the muscle of these two black breeds than that in the DLY breed (p-value < 0.001). These specific metabolites and lipids might influence the meat quality and taste properties and lead to customer preferences. Therefore, this study provided insights into the characterization of meat metabolites and lipids in Shanghai native pig breeds. [ABSTRACT FROM AUTHOR]

Intentions to purchase meat and repeat purchasing patterns will depend on the consumer's perception of intrinsic and extrinsic quality cues. In order to discover consumers' insights into the quality of pork and beef, the main objective of this study was to investigate meat color, marbling, and types of fresh meat defects. A total of 50 samples of meat were analyzed for three quality characteristics on different levels. This study applied a statistical calculation of a loss function invented by Taguchi. The results showed the values of variations in meat color and marbling that present the limits of consumers' tolerance. Based on the obtained results, it was determined that the tolerable level of color variations of beef is 3.61, while for pork, this limit is 2.00. The most preferred marbling percentages were 21% and 5.74% for beef and pork, respectively. On the other hand, the negative effect of defects was the strongest for "dark cutting" for beef and "blood spotting" for pork loins. [ABSTRACT FROM AUTHOR]

Finding environmentally friendly, effective and residue‐free alternatives to antibiotics has become a research priority. This is due to the ban on antibiotics in animal feed. Curcumin is a polyphenol extracted from the rhizome of turmeric that has antioxidant, anti‐inflammatory and immunomodulatory properties. Curcumin has been widely demonstrated as a traditional flavoured agent and herbal medicine in the fight against diseases. In recent years, curcumin has been extensively studied in animal production, especially in poultry production. This article reviews the source, structure, metabolism and biological functions of curcumin and focuses on the application of curcumin in poultry production. In terms of production performance, curcumin can improve the growth performance of poultry, increase the egg production rate of laying hens and alleviate the negative effects of heat stress on the production performance of poultry and livestock. In terms of meat quality, curcumin can improve poultry meat quality by regulating lipid metabolism and antioxidant capacity. In terms of health, curcumin can improve immunity. Since mycotoxins have been a major problem in poultry production, this article also reviews the role of curcumin in helping poultry resist toxins. It is hoped that the review in this article can provide a concrete theoretical basis and research ideas for the research and application of curcumin in the field of poultry. [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]

The aim of this experiment was to investigate the effect of different levels of pu-erh tea residue added to the feeding ration on the meat quality of chahua chicken No. 2. One hundred and fortyfour chahua chicken No. 2 were selected and randomly divided into 3 groups of 6 replicates each, with 8 chickens in each replicate. The control group was fed the basal diet, and the 1% and 2% tea residue groups were added 1% and 2% levels of pu-erh tea residue to the basal diet, respectively. On 28 days, the chicken meat quality was measured at the end of the test. The results showed as follows: ① compared with the control group, there were no significant differences (P>0.05) in the physical characteristics of breast and thigh muscle quality (L* value, a* value, b* value, pH45 min, pH24 h, water loss, cooking loss rate, shear force) and conventional nutrients (crude protein, crude fat and crude ash content) in the 1% and 2% tea residue groups. There was no significant difference in the content of each amino acid in the breast muscle in the 1% tea residue group as well as the content of each amino acid in the thigh muscle in the 2% tea residue group as compared to the control group (P> 0.05). ② Compared with the control group, the Asp, Thr, Ser, Glu, Ala, Cys, Val, Ile, Leu, Tyr, Lys, UAA and TAA contents of the breast muscles of the 2% tea residue groups were highly significantly reduced (P<0.01), Met, Phe, His, Arg, SAA, BAA, EAA and NEAA contents were significantly reduced (P< 0.05), Gly and Pro contents were not significant (P>0.05), and the 1% tea residue groups showed highly significant (P<0.01) decrease in Tyr content of thigh muscle, significant (P<0.05) decrease in Asp, Thr, Ser, Glu, Ala, Val, Ile, Leu, Phe, Lys, Arg, UAA, SAA, BAA, EAA, NEAA, and TAA content, and no Gly, Cys, Met, His, and Pro content significant changes (P>0.05). It can be seen that the addition of 1% and 2% pu-erh tea residue to the ration reduced the amino acid content of the thigh and breast muscles and muscle flavor of chahua chicken No. 2, respectively. [ABSTRACT FROM AUTHOR]

Simple Summary: After approximately two decades of controlled breeding at the Shanghai Academy of Agricultural Sciences in China, Luchuan (LC) pigs have developed two distinct phenotypes: one with obesity (FLC) and the other with leanness (LLC). Since recent research suggests a link between microorganisms and the development of these different phenotypes, this study investigated the fecal microbiota profiles and serum metabolites of FLC and LLC pigs. We found significant changes in the microbiota and metabolites between the two groups. The correlation studies showed a significant link between the modified microbiota, metabolites, and the observed phenotypic differences in the LC pigs. Notably, Jeotgalicoccus was positively correlated with the body weight and chest circumference, but negatively correlated with certain metabolites like 2-mercaptobenzothiazole and N1-pyrazin-2-yl-4-chlorobenzamide, which were positively associated with Bacteroides. These findings provide strong evidence for a new connection between the gut microbiome, metabolome, and phenotypic variation in LC pigs. Luchuan (LC) pigs are a Chinese breed renowned for their distinctive black and white coloring, superior meat quality and rapid reproduction, but their growth rate is slow. Over the course of approximately two decades of controlled breeding, the LC pigs maintained at the Shanghai Academy of Agricultural Sciences (Shanghai, China) have diverged into two phenotypes: one characterized by obesity (FLC) and the other by leanness (LLC). Recent studies indicate a correlation between microorganisms and the differentiation of host phenotypes. In this study, we examined the fecal microbiota profiles and serum metabolites of FLC and LLC pigs. The body weight, chest circumference, and alanine aminotransferase and aspartate aminotransferase enzyme activities were increased in the FLC pigs compared to the LLC pigs. Conversely, the levels of the Fusobacterium and Streptococcus genera were lower in the FLC pigs, while the number of Firmicutes, Lactobacillus, Phascolartobacterium, and Rikenellaceae_RC9_gut_group members were higher. A total of 52 metabolites were altered between the two groups, with many playing crucial roles in prolactin signaling, oocyte meiosis, and aldosterone-regulated sodium reabsorption pathways. The correlation analyses demonstrated a significant association between the modified microbiota and metabolites and the phenotypic variations observed in the LC pigs. Specifically, Jeotgalicoccus was positively correlated with the body weight and chest circumference, but was negatively correlated with metabolites such as 2-mercaptobenzothiazole and N1-pyrazin-2-yl-4-chlorobenzamide, which were positively associated with Bacteroides. These results provide compelling evidence for a novel relationship between the gut microbiome and metabolome in the phenotypic differentiation of LC pigs. [ABSTRACT FROM AUTHOR]

Simple Summary: Simple Summary: Currently, research on livestock production suffers from isolation from other disciplines and a generalist nature, which makes publishing in top-tier journals a very difficult task. This situation is even more drastic when it comes to turkey meat research, which is an underdeveloped area that has historically suffered from a lack of resources compared to other species. For this reason, the aim of the present study is to develop a tool that allows researchers to determine which carcass and meat quality traits are related to increased interest by the scientific community and the quality standards of the journals in which studies are published. Variables improving journal standards include carcass dressing traits, muscle fibers properties, pH, colorimetry, some texture and water captivity traits, and chemical composition. Contrarily, carcass or piece yield is not a recommended variable to be performed in studies, as this parameter did not show a clear impact on publication quality. Finally, measures after 72 h are contraindicated since they showed a correlation with poor journal quality standards. Thus, this work can be used as a guideline for designing turkey carcass and meat quality studies, describing parameters to prioritize in order to maximize the impact quality of publication in the scientific community. The present research aims to describe how turkey meat and carcass quality traits define the interest of the scientific community through the quality standards of journals in which studies are published. To this end, an analysis of 92 research documents addressing the study of turkey carcass and meat quality over the last 57 years was performed. Meat and carcass quality attributes were dependent variables and included traits related to carcass dressing, muscle fiber, pH, colorimetry, water-holding capacity, texture, and chemical composition. The independent variables comprised publication quality traits, including journal indexation, database, journal impact factor (JIF), quartile, publication area, and JIF percentage. For each dependent variable, a data-mining chi-squared automatic interaction detection (CHAID) decision tree was developed. Carcass or piece yield was the only variable that did not show an impact on the publication quality. Moreover, color and pH measurements taken at 72 h postmortem showed a negative impact on publication interest. On the other hand, variables including water-retaining attributes, colorimetry, pH, chemical composition, and shear force traits stood out among the quality-enhancing variables due to their low inclusion in papers, while high standards improved power. [ABSTRACT FROM AUTHOR]

Simple Summary: The application of advantages can not only effectively improve the disease resistance and meat quality of livestock, but also significantly promote the reproduction and growth of livestock and poultry. A total of 78,579 SNPs and 42,018 ROHs were detected from autosomal samples of 380 meat rabbits after quality control for whole-gene association analysis using a mixed linear model. The homozygosity of the population genome was evaluated, and the number, length, frequency, and distribution of ROHs in the population were analyzed. Notably, candidate genes associated with growth and development were found in the high-frequency ROH region. In this study, the identified candidate genes can be used as molecular markers for assisted selection in meat rabbits. At the same time, the inbreeding situation based on ROH evaluation can provide reference for breeding and breeding preservation of meat rabbits. The application of heterosis can not only effectively improve the disease resistance and meat quality of livestock, but also significantly enhance the reproduction and growth of livestock and poultry. We conducted genome-wide association studies using data from F2 crossbred meat rabbits to screen out candidate genes with significant dominant effects associated with economic trait variation. High-throughput sequencing technology was used to obtain SNPs covering the whole genome to evaluate the homozygosity of the population genome, and analyze the number, length, frequency, and distribution of ROHs in the population. Candidate genes related to economic traits of meat rabbits were searched based on high-frequency ROH regions. After quality control filtering of genotype data, 380 F2 crossbred rabbits were identified with 78,579 SNPs and 42,018 ROHs on the autosomes. The fitting of the Logistic growth curve model showed that 49-day-old rabbits were a growth inflection point. Then, through genome-wide association studies, 10 SNP loci and seven growth trait candidate genes were found to be significantly related to body weight in meat rabbits at 84 days of age. In addition, we revealed the functional roles and locations of 20 candidate genes in the high-frequency ROH region associated with economic traits in meat rabbits. This study identified potential genes associated with growth and development in the high-frequency ROH region of meat rabbits. In this study, the identified candidate genes can be used as molecular markers for assisted selection in meat rabbits. At the same time, the inbreeding situation based on ROH assessment can provide reference for breeding and breeding preservation of meat rabbits. [ABSTRACT FROM AUTHOR]

Simple Summary: In meat production, the fat within an animal's muscles, known as intramuscular fat (IMF), is key to quality. This study investigated how breeding rabbits for higher or lower IMF levels affect their gut microorganisms. We focused on a rabbit population that was bred over 10 generations to achieve either high-IMF or low-IMF levels. Our findings show that genetic selection changes the gut's microbial composition, with more noticeable differences at the genus level than at the broader phylum level. High-IMF rabbits had different abundances of Escherichia, Methanobrevibacter, and Hungateiclostridium microorganisms compared to low-IMF rabbits, amongst others. We identified four specific microorganisms that could predict a rabbit's IMF genetic line with 78% accuracy. This research highlights the link between muscle fat genetics and gut microorganisms, opening the possibility of developing microbiome modulation strategies to influence IMF in animals, which could improve meat quality. Intramuscular fat (IMF) content is important for meat production and human health, where the host genetics and its microbiome greatly contribute to its variation. The aim of this study is to describe the consequences of the genetic modification of IMF by selecting the taxonomic composition of the microbiome, using rabbits from the 10th generation of a divergent selection experiment for IMF (high (H) and low (L) lines differ by 3.8 standard deviations). The selection altered the composition of the gut microbiota. Correlated responses were better distinguished at the genus level (51 genera) than at the phylum level (10 phyla). The H-line was enriched in Hungateiclostridium, Limosilactobacillus, Legionella, Lysinibacillus, Phorphyromonas, Methanosphaera, Desulfovibrio, and Akkermansia, while the L-line was enriched in Escherichia, Methanobrevibacter, Fonticella, Candidatus Amulumruptor, Methanobrevibacter, Exiguobacterium, Flintibacter, and Coprococcus, among other genera with smaller line differences. A microbial biomarker generated from the abundance of four of these genera classified the lines with 78% accuracy in a logit regression. Our results demonstrate different gut microbiome compositions in hosts with divergent IMF genotypes. Furthermore, we provide a microbial biomarker to be used as an indicator of hosts genetically predisposed to accumulate muscle lipids, which opens up the opportunity for research to develop probiotics or microbiome-based breeding strategies targeting IMF. [ABSTRACT FROM AUTHOR]

Simple Summary: Nutritional factors are crucial to performance and meat quality. We investigated the effects of dietary CP and lysine levels on growth performance, slaughter performance, meat quality, and myofiber characteristics in slow-growing chicken and found that 18.0% CP increased BWG and shear force and had the lowest myofiber density and the largest myofiber diameter. Dietary lysine level affected myofiber diameter. Reducing dietary CP level and adding appropriate lysine can reduce myofiber diameter and increase perimysium thickness and endomysium thickness, therefore reducing shear force and improving meat tenderness. This study aimed to investigate the effects of dietary crude protein (CP) and lysine levels on growth performance, slaughter performance, meat quality, and myofiber characteristics of slow-growing chicken. A 3 × 3 factorial experiment was arranged, and the chickens were fed with 3 levels of dietary CP (16.0%, 17.0%, 18.0%) and 3 levels of dietary lysine (0.69%, 0.84%, 0.99%). A total of 540 8-week-old Beijing-You Chicken (BYC) female growing chickens were randomly allocated to 9 groups, 5 replicates per group, and 12 chickens per replicate. The birds were randomly allocated to one of the 9 experimental diets. Growth performance, slaughter performance, meat quality, and myofiber characteristics were determined at 16 weeks of age. The results showed that dietary CP level and the interaction of dietary CP and lysine levels affected average feed intake (AFI) (p < 0.05). The AFI in the 16.0% CP and 17.0% CP groups was higher than in the 18.0% CP group (p < 0.05). Dietary CP levels significantly affected body weight gain (BWG) (p < 0.05) at 9 to 16 weeks. The 18.0% CP group had the highest BWG (93.99 g). Dietary CP levels affected the percentage of leg muscle yield, and the percentage of leg muscle yield of the 16.0% CP group was significantly lower than that in the other two groups (p < 0.05). Dietary CP and lysine levels alone and their interactions did not affect pH24h, drip loss, and cooking loss of breast muscle (p > 0.05). The shear force of the 18.0% CP group (29.55 N) was higher than that in the other two groups (p < 0.01). Dietary CP level affected myofiber characteristic (p < 0.01), with the lowest myofiber density (846.35 p·mm−2) and the largest myofiber diameter (30.92 μm) at 18.0% CP level. Dietary lysine level affected myofiber diameter, endomysium thickness, perimysium thickness (p < 0.01), with the largest myofiber diameter (29.29 μm) obtained at 0.84% lysine level, the largest endomysium thickness (4.58 μm) at 0.69% lysine level, and the largest perimysium thickness (9.26 μm) at 0.99% lysine level. Myofiber density was negatively correlated with myofiber diameter and endomysium thickness (R = −0.883, R = −0.523, p < 0.01); perimysium thickness had a significant negative correlation with shear force (R = −0.682, p < 0.05). Therefore, reducing dietary CP level and adding appropriate lysine can reduce myofiber diameter and increase perimysium thickness, reducing shear force and improving meat tenderness. A high lysine level (0.99%) in the low-CP (16.0%) diet can improve meat tenderness by regulating the myofiber characteristic without affecting production performance. [ABSTRACT FROM AUTHOR]

Simple Summary: Soybean meal is the main constituent of poultry feed, and the global supply of soybeans has decreased because of an imbalance between its demand and supply, primarily caused by the growing world population and reduced cultivation area. Therefore, a cheap and environmentally sustainable alternative protein source is urgently needed to maintain the sustainability of poultry production. In this study, we demonstrated that substituting 12% of soybean meal with either fall armyworm larvae or black soldier fly larvae enhances the growth, blood haematology, gut morphometry, and meat quality of broiler chickens. Consequently, soybean meal can be substituted with protein-rich insects in the poultry feed. The primary challenge facing the global animal industry is the scarcity of protein feed resources. Various insects are gaining prominence as innovative feed sources due to their economic, environmentally friendly, and nutritious attributes. The purpose of the present study was to determine the effects of a partial replacement of soybean meal with fall armyworm Spodoptera frugiperda (Lepidoptera: Noctuidae) and black soldier fly Hermetia illucens (Diptera: Stratiomyidae) on the growth performances, blood parameters, gut histology, and meat quality of broilers. A total of 350 1-day-old (40 ± 0.15 g) male chicks (Ross 308) were randomly assigned to seven experimental meals. Each treatment was repeated five times with 50 birds per dietary treatment. The seven dietary treatments included 4, 8, and 12% replacements of SBM with larvae of S. frugiperda and H. illucens. SBM was the basal diet considered the control. The data showed that broilers fed 12% S. frugiperda or H. illucens exhibited a significantly higher (p < 0.05) live weight, average daily weight gain, and improved the feed conversion ratio. Meals with 12% S. frugiperda or H. illucens significantly enhanced (p < 0.05) haematological and gut histological parameters, including villus height, crypt depth, villus width, and villus height/crypt depth ratios. The meat of broilers fed the 12% S. frugiperda diet showed significantly higher (p < 0.05) lightness and yellowness. Replacing soybean meal up to 12% with either S. frugiperda or H. illucens larvae improves the growth performance, blood haematology, gut morphometry, and meat quality traits of broilers. [ABSTRACT FROM AUTHOR]

Simple Summary: Nuclear Receptor Subfamily 4 Group A Member 1 (NR4A1) acts as a transcription factor to participate in lots of physiological activities including cell proliferation and cell differentiation. In this study, we found that NR4A1 promoted goat intramuscular preadipocyte differentiation through the PI3K/AKT pathway. This study provides important information about NR4A1 in the intramuscular preadipocyte differentiation in goats and therefore identifies a target for goat meat quality improvement studies. As a transcription factor, Nuclear Receptor Subfamily 4 Group A Member 1 (NR4A1) binds to downstream target genes to participate in cell proliferation and cell differentiation. We found that the NR4A1 reached the highest expression at 60 h after the differentiation of goat intramuscular preadipocytes. Overexpression of goat NR4A1 increased the number of intracellular lipid droplets and up-regulated the expression of adipocyte-differentiation-related marker genes including AP2, SREBP1, ACC, GPAM, and DGAT2, while the relative expression levels of Pref-1 and HSL were significantly decreased. On the contrary, after NR4A1 was knocked down by siRNA, the number of intracellular lipid droplets and the relative expression levels of LPL, CEBPα, CEBPβ, ACC, and DGAT2 were significantly decreased, and the relative expression levels of Pref-1 and HSL were significantly up-regulated. These results suggest that NR4A1 promotes the differentiation of goat intramuscular preadipocytes. Transcriptome sequencing was carried out after overexpression of goat NR4A1, and the KEGG enrichment analysis result showed that the most differentially expressed genes were related to adipocyte differentiation and were enriched in the PI3K-Akt signaling pathway. LY249002, an inhibitor of the PI3K-Akt signaling pathway, was introduced and decreased the number of intracellular lipid droplets, and the relative expression levels of C/EBPα, SREBP1, AP2, C/EBPβ, GPAM, ACC, DGAT1, DGAT2, and ATGL were decreased accordingly. The above results indicate that overexpression of goat NR4A1 may promote the differentiation of intramuscular preadipocytes through the PI3K-Akt signaling pathway. [ABSTRACT FROM AUTHOR]

Simple Summary: The Lueyang black-bone chicken is a vital poultry resource originating from China. This study aimed to investigate the effects of different rearing systems on the meat quality of Lueyang black-bone chickens via untargeted metabolomics. Compared with caged rearing, cage-free rearing significantly reduced chicken carcass yield and increased the shear force of leg muscles. In addition, the cage-free rearing mode promoted the accumulation of nutrients, such as phospholipids, unsaturated fatty acids, glutamate, and adenosin 3′-monophosphate. Moreover, the cage-free rearing system also enhanced the accumulation of volatile organic compounds, such as aldehydes, alcohols, and ketones, which greatly contribute to the meat flavor. In summary, this study provides a theoretical basis for cage-free rearing as a better rearing mode for Lueyang black-bone chickens. The Lueyang black-bone chicken is a specific native chicken strain in China. This study aimed to investigate the effects of different rearing systems on the meat quality of Lueyang black-bone chickens. Six hundred Lueyang black-bone hens were randomly divided into two groups at 7 weeks of age and raised in cage and cage-free systems for 20 weeks. The carcass yield, meat quality, and total metabolites were measured in both the leg and breast muscles. By comparison, the carcass yield of hens in the cage-free (CF) group (1.26 ± 0.09 kg) was significantly lower than that in the caged rearing (CR) group (1.52 ± 0.15 kg). However, the shear force of leg muscles in the CF group (27.98 ± 2.43 N) was significantly greater than that in the CR group (24.15 ± 1.93 N). In addition, six samples from each group were randomly selected and their metabolites were detected by the non-targeted metabolomics technique. Among these metabolites, 408 and 354 significantly differentially abundant metabolites were identified in breast and leg muscles, which were mainly involved in glycerophospholipid metabolism, unsaturated fatty acid biosynthesis, arginine and proline metabolism, and nucleotide metabolism. We found that the levels of 19 phospholipids, mainly phosphatidylcholines and lysophosphatidylcholines, were significantly greater in the CF group than in the CR group. Additionally, the contents of eight unsaturated fatty acids, linoleic acid, and linolenic acid were dramatically greater in the CF group than in the caged group. The accumulation of 4-hydroxy-proline, glutamate, and adenosine 3′-monophosphate (AMP) was enhanced in the CF group. Moreover, many more volatile organic compounds were identified in the muscles of the cage-free group, enhancing the flavor of the chicken meat. In conclusion, the cage-free rearing mode facilitates the accumulation of nutrients and flavor substances in the chicken meat and is a better rearing system for Lueyang black-bone chickens. [ABSTRACT FROM AUTHOR]

Simple Summary: Positive and negative pressure ventilation systems are widely used in poultry farming to control the internal environment of poultry houses, especially in tropical regions, in which hot and humid climates can pose challenges to the thermal regulation of animals. Knowing that thermal stress impacts the quality of animal meat, this study aimed to evaluate the thermal performance and quality of poultry meat in these two types of shed. The main results found here were that the negative pressure system presents lower temperatures and air enthalpy, and the animals reared in this system have better quality meat. We recommend the negative ventilation system for broiler producers in tropical regions due to its ability to provide better thermal indicators and chicken meat quality. This study aimed to evaluate the thermal performance and meat quality in broilers reared in positive pressure tunnel ventilation (PP) and negative pressure tunnel ventilation (NP) in production houses. 320 Cobb broilers (40 broilers per house) were used. Pectoralis major muscles from 40 broilers (10 broilers per house) were randomly selected and analysed for L* (lightness), a* (redness), b* (yellowness), pH, drip loss (DL), cooking loss (CL) and shear force (SF). Air temperature and humidity of the transportation and slaughterhouse waiting room were recorded in the last week of rearing. Subsequently, the enthalpy comfort index (ECI) was calculated. Air temperature and ECI were higher (p < 0.05) in positive pressure sheds, whereas relative humidity was higher (p < 0.001) in negative pressure sheds. There was no statistically significant difference between the enthalpy comfort index during transport and lairage (p > 0.005). Meat quality defects (high L*, DL, CL, SF) were found in PP and NP. It was observed that b* was higher in PP, although pH and CL were higher in NP. Differences in pH, b* and CL indicate that broilers from PP had a higher level of heat stress. In conclusion, differences in pH, b*value and cooking loss in breast broilers indicate that birds in PP had a higher level of heat stress. Additional studies investigating pre-slaughter handling methods to minimise injuries and heat stress are recommended in order to improve animal welfare and meat quality. [ABSTRACT FROM AUTHOR]

The rising awareness of nutritional values has led to an increase in the popularity of meat-based diets. Hence, to ensure public health, industries and consumers are focusing more on the quality and freshness of this food. Authentic meat quality assessment methods can indeed be exorbitant and catastrophic. Furthermore, it is subjective and reliant on the knowledge of specialists. Fully automated computer-aided diagnosis systems are required to eradicate the variability among experts. However, evaluating the quality of meat automatically is challenging. Deep convolutional neural networks have shown a tremendous improvement in meat quality assessment. This research intends to utilize an ensemble framework of shallow convolutional neural networks for assessing the quality and freshness of the meat. Two compact CNN architectures (ConvNet-18 and ConvNet-24) are developed, and the efficacy of the models are evaluated using two publicly available databases. Experimental findings reveal that the ConvNet-18 outperforms other state-of-the models in classifying fresh and spoiled meat with an overall accuracy of 99.4%, whereas ConvNet-24 shows a better outcome in categorizing the meat based on its freshness. This model yields an accuracy of 96.6%, which is much better compared with standard models. Furthermore, the suggested models effectively detect the quality and freshness of the meat with less complexity than the existing state-of-the art techniques. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the impact of dietary energy and protein levels on the meat quality and metabolomic profile of Yunshang black goats. For this, 80 Yunshang black goats (male, 6 months old, with a mean live body weight of 35.82 ± 2.79 kg) were used in a completely randomized design with a 2 × 2 factorial dietary arrangement. The dietary treatments were (1) high energy (9.74 MJ/kg) with high protein (12.99%) (HEHP), (2) high energy (9.76 MJ/kg) with low protein (10.01%) (HELP), (3) low energy (8.18 MJ/kg) with high protein (13.04%) (LEHP), and (4) low energy (8.14 MJ/kg) with low protein (10.05%) (LELP). The experiment lasted 64 days, including 14 days for dietary adaptation and a 50-day feeding trial. At the end of the experiment, four animals from each treatment were slaughtered to assess their meat quality and metabolomic profiles. The pH value was greater for the goats fed the LELP diet compared with the other treatments. The LEHP-fed group's meat was brighter (L*) than that of the other three groups. The HEHP-fed group had considerably more tender meat (p < 0.05) compared with the LEHP-fed group. Moreover, 72 and 183 differentiated metabolites were detected in the longissimus muscle samples by using gas chromatography–mass spectrometry and liquid chromatography–tandem mass spectrometry, respectively. The hydropathy and volatilities of raw meat were different (p < 0.05), suggesting changes in the meat flavor because of the dietary treatments. Based on the results, it can be concluded that feeding a high-energy- and high-protein-containing diet improved the tenderness, flavor, and fatty acid contents of mutton. [ABSTRACT FROM AUTHOR]