Carcass and meat quality characteristics and fatty acid composition of tissues from Pietrain-crossed barrows and gilts fed an elevated monounsaturated fat diet

Fifty-one (Landrace∗Large White)∗Pietrain barrows and gilts were used to compare the effect of a diet rich in oleic acid (HO) by feeding a by-product of the olive industry (Greedy-Grass OLIVA®: 1.4% growing, 3.8% finishing) or a grain and soy diet (CONTROL) on carcass characteristics, meat quality and fatty acid profile of intramuscular and subcutaneous fat. Gilts had leaner (P < 0.05) carcasses with lower fat percentage in major primal cuts, and less (P < 0.05) saturated fat compared with barrows with no interaction (P > 0.05) between dietary treatment and gender. Source of dietary fat had no effect (P > 0.05) on primal cut yields, composition of major primal cuts, or carcass and meat quality characteristics. Intramuscular fat from HO fed pigs had higher (P < 0.05) percentage of saturated (SFA) and monounsaturated (MUFA) fatty acids, and lower (P < 0.05) polyunsaturated fatty acids (PUFA) and n-6:n-3 ratio compared with CONTROL animals (37.4% vs. 36.8%, 44.7% vs. 40.1%, 17.9% vs. 23.2%, and 18.9 vs. 21.8 ratio, respectively). Subcutaneous fat from pigs fed HO had greater (P < 0.05) MUFA percentage, lower (P < 0.05) SFA and PUFA percentage, and lower (P < 0.05) n-6:n-3 ratio than pigs fed CONTROL diet (51.4% vs. 48.0%, 30.5% vs. 32.9%, 18.1% vs. 20.1%, and 9.83 vs. 11.3 ratio, respectively). Intramuscular fat had higher proportion of SFA and lower of MUFA showing a higher degree of tissue saturation compared with subcutaneous fat. Feeding Greedy-Grass increased MUFA and decreased PUFA proportions in fat depots reducing the risk of production of carcasses that are soft and oily which result in lower technological and processing quality.     

Performance of Cinta Senese pigs and their crosses with Large White 2. Physical, chemical and technological traits of Tuscan dry-cured ham

Technological, chemical and physical traits of cured ham from Cinta Senese and Large White pigs, and their crosses were investigated. Hams were obtained from 29 Cinta Senese (CS), 29 Large White × Cinta Senese (LW × CS) and 12 Large White (LW) pigs, fed a commercial mixture. Sensory and chemical–physical analysis was performed on a sample-slice and on muscles (Biceps femoris – BF; Semimembranosus – SM; Semitendinosus – ST) and subcutaneous fat. CS showed the highest trimming loss and the lowest salting loss. Hams of CS pigs scored higher for fatness than those of LW pigs, LW × CS showing intermediate values. On sample-slice, CS exhibited higher firmness, redness and marbling of lean, and greater fat extension than LW, with crosses having intermediate scores. Muscle moisture was lowest in CS, while both SM and BF from LW had the highest percentage of protein and the lowest of ash. CS showed higher intramuscular fat content than LW × CS and LW. Shear force of BF was higher in CS than in LW × CS and LW. With respect to LW, CS had lower values of L^* in muscles, and higher values of a^* in subcutaneous fat. Subcutaneous fat of CS contained less SFA and more MUFA than LW × CS and LW.     

Response surface methodology for predicting quality characteristics of beef patties added with flaxseed and tomato paste

Response surface methodology was used to study the effect of flaxseed flour (FS) and tomato paste (TP) addition, from 0 to 10% and 0 to 20% respectively, on beef patty quality characteristics. The assessed quality characteristics were color (L*, a*, and b*), pH and texture profile analysis (TPA). Also, sensory analysis was performed for the assessment of color, juiciness, firmness, and general acceptance. FS addition reduced L* and a* values and decreased weight loss of cooked products (P < 0.05). An opposite effect was observed when TP was added (P < 0.05). All TPA parameters decreased when percentages of FS and TP were increased in the formulation of beef patties. Furthermore, FS and TP addition adversely affected the sensory characteristics of the cooked product (P < 0.05); nevertheless, all sensory characteristics evaluated had an acceptable score (> 5.6). Thus FS and TP are ingredients that can be used in beef patty preparation.     

Increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability

To clarify the impact of feeding co-extruded flaxseed on carcass quality and pork palatability, 96 pigs (48 barrows and 48 gilts) were fed three different levels of flaxseed (0%, 5% and 10% of dietary intake) for 76 days. Carcass quality and meat quality characteristics of pure loin muscle and ground pork (20% fat) were evaluated. Fat hardness and belly firmness decreased (P < 0.001) with increasing co-extruded flaxseed. Pigs fed co-extruded flaxseed levels had higher lean yield (P = 0.045) and total lean content (P = 0.034). Loin from barrows had higher fat content compared to gilts (P < 0.001). Co-extruded flaxseed supplementation increased (P < 0.001) omega-3 content in loin and ground pork. Pork flavour intensity and off-flavour intensity scores lowered (P < 0.001) with increasing levels of co-extruded flaxseed, being more accentuated (P = 0.023) in reheated pork chops from barrows. Diet affected all texture and flavour sensory characteristics (P < 0.05) as tissue levels of omega-3 fatty acids increased, likely as a result of increased lipid oxidation.     

Influence of genetic type and level of concentrate in the finishing diet on carcass and meat quality traits in beef heifers

Carcass and meat quality traits of thirty-six feedlot beef heifers from different genetic groups (GG) fed at two concentrate levels (CL) were evaluated using 12 - Nellore (NE), 12 - ½Angus x ½Nellore (AN) and 12 - ½Simmental x ½Nellore (SN) animals. Six heifers of each GG were randomly assigned into one of two treatments: concentrate at 0.8% or 1.2% of body weight (BW). Heifers fed concentrate at 0.8% of BW had greater (P < 0.05) dressing percentage. None of the proximate analysis components of the beef were affected (P > 0.05) by either CL or GG. Heifers from the AN group had higher (P < 0.05) carcass weights, 12th rib fat thickness and lower dressing percentage (P < 0.05) compared to the other groups. NE heifers had greater WBSF values (P < 0.05) than the other genetic groups. Data suggest that the concentrate level can be reduced without compromising meat quality traits.     

Evaluation of mortadella formulated with carbon monoxide-treated porcine blood

The proximate composition and color of mortadellas containing carbon monoxide-treated (COTB), untreated (UNTB), or CO-treated dried blood (CODB) were compared to that of control mortadella. Blood addition did not affect (P > 0.05) the proximate composition and TBARS. The mortadella containing 10% UNTB were brown and those containing COTB or CODB were red. Residual nitrite level, L*, a*, b* and c* values of the mortadella decreased (P < 0.05) with an increase in the amount of blood; TBARs did not vary (P > 0.05). Increasing the amount of blood increased (P < 0.05) the hue angle (h*) and browning index (BI) of the mortadella containing UNTB. Increasing blood addition decreased (P < 0.05) h* and did not affect (P > 0.05) BI. Increasing storage length decreased (P < 0.05) residual nitrite, affected BI and color coordinates and did not affect TBARS (P > 0.05). Addition of CO-treated blood allows the production of better-colored sausages having lower residual nitrite levels.     

Influence of the type of forage supplied to ewes in pre- and post-partum periods on the meat fatty acids of suckling lambs

The aim of this study was to evaluate the use of forage diets (grazing vs. hay) around the time of ewe parturition, on the fatty acids profile of suckling lamb meat (10-12 kg body weight). Forty-eight multiparous single-bearing ewes were used. The experimental treatments were conducted during the last 5 weeks of pregnancy and the 5 weeks of lactation in a 2 × 2 factorial design. Ewes were fed ad libitum on pastures or hay in the autumn. Results showed that milk from grazing ewes during the pre-partum period had a higher content of PUFA and CLA (P < 0.05) and VA, CLA in their suckling lambs' meat (P < 0.05). The effect in post-partum feeding was greater, revealing higher CLA, PUFA/SFA, PUFA n-3 and PUFA n-6/n-3 in milk and meat (P < 0.05). The CLA, VA and PUFA n-6/n-3 ratios are those that are most affected by grazing. Pre-partum grazing, regardless of post-partum feeding, improves FA composition, increasing CLA content in both milk and meat.     

Effect of concentrate feeding on instrumental meat quality and sensory characteristics of fallow deer venison

Venison from twenty four hybrid fallow deer does, 36 months old with an initial body condition score (BCS) of 2, was tested to determine the influence of feed type on meat quality. Feeding with concentrates increased BCS (P < 0.01) but did not affect ultimate pH (P > 0.05). BCS 4 animals had higher intra muscular fat (IMF) (P < 0.01), and more tender meat (P < 0.05). Venison from does fed over 24 weeks exhibited less redness (P < 0.01) than those fed for 19 weeks regardless of feed type.Panellists evaluated samples for colour, flavour, tenderness, juiciness and overall liking. They detected significantly (P < 0.05) stronger flavour in meat from animals fed concentrates. Male panellists detected flavour differences within meat from animals fed concentrates (P < 0.05), with longer feeding periods resulting in stronger flavour. There was no difference in overall liking, therefore finishing fallow deer on grain-based concentrate feeds prior to slaughter provided little commercial advantage.     

Konjac gel fat analogue for use in meat products: Comparison with pork fats

The paper reports a study of the characteristics of konjac gel fat analogue as compared to types of pork fat for use in fat reduction strategies for meat products. Various characteristics—colour, mechanical/rheological behaviour and thermal properties—of pork fats (backfat-PBF and trimmed fat-PTF) and konjac gel (KFG) with different physical structures (intact or ground to 4 and 8 mm) were studied. Pork fat melting processes were evaluated by differential scanning calorimetry (DSC) at above- and below-zero temperature ranges with PBF and PTF always showing similar net results. KFG did not show any thermal event in the range from −40 to 100 °C except the freezing/melting of its constitutional water. While water and fat binding properties of pork fats were affected by fat type and structural disintegration (ranging between 0 and 77%), in all cases KFG presented excellent thermal water binding (<1%). As compared to KFG, PBF showed greater (P < 0.05) hardness, chewiness, penetration force, gel strength, extrusion force and work of extrusion. These differences were minimized after grinding. Kramer shear values in KFG were greater (P < 0.05) than in PBF when this was ground to 4 mm, but lower (P < 0.05) at 8 mm. The highest Kramer shear values (P < 0.05) were recorded in PTF irrespective of the degree of disintegration. Rheological analyses indicate that the behaviour of KFG, which is thermally stable, is predominantly elastic during heating and exhibits rheological thermal behaviour (at over 40 °C) similar to that of pork backfat.     

The effect of the change from a herbage- to a concentrate-based diet on the oxidative stability of raw and cooked lamb meat

Over 89 days, 10 lambs (S) were fed concentrates and hay in stall, while 9 lambs (P) grazed at pasture. Two groups of 9 animals grazed at pasture until switching to a concentrate-based diet for 14 or 37 days before slaughter (P-S14 and P-S37). The fat content of longissimus dorsi muscle (LM) increased with increasing duration of concentrate feeding (P = 0.05). As a consequence, the concentration of polyunsaturated fatty acids (PUFA) and of the highly peroxidisable (HP) PUFA in the polar lipids was similar between treatments. Lipid oxidation in fresh LM over 8 days of storage was affected by the diet (P < 0.0005) with the P-S37 and P treatments producing, respectively, the highest and the lowest TBARS values. The P treatment reduced TBARS in cooked minced LM over 2 days of storage and no difference was found between the P-S14, P-S37 and S treatments. Colour stability of fresh LM was not noticeably affected by the dietary treatment.     

Effects of stress by unfamiliar sounds on carcass and meat traits in bulls from three continental beef cattle breeds at different ageing times

One-hundred-and-twenty-four young bulls of three Continental beef cattle breeds were used to study the effect of pre-slaughter stress by unfamiliar sounds on carcass traits and quality characteristics of beef aged for three different periods. Stress due to unfamiliar noises had a moderately negative effect on carcass and meat quality. Carcasses from group Stressed had higher (P < 0.05) values of pH₀, pH₂₄, a*, and Warner-Bratzler shear force, and lower (P < 0.05) values of L*, b* and pressure losses than from Unstressed animals. There were significant differences (P < 0.05) among breeds in L*, a* and pressure losses. The ageing time had a significant effect on chromatic variables, WBSF and pressure losses. The cooking losses were not significantly affected by any of the three factors discussed. These results emphasize the importance of implementing appropriate management practices during pre-slaughter handling of cattle in order to reduce any possible risk factor for stress, as well as the different sensitivity of the breeds to similar stimuli.     

Effect of long term dietary supplementation with plant extract on carcass characteristics meat quality and oxidative stability in pork

The effects of dietary supplementation in pigs with plant extract (PE) from Lippia spp., titrated in verbascoside (5 mg/kg feed), from weaning to slaughter (166 days), on carcass characteristics, meat quality, collagen characteristics, oxidative stability and sensory attributes of Longissimus dorsi (LD) muscle were examined. Ten pigs per treatment were slaughter at a live weight of 109.5 ± 1.4 kg. No influence on carcass characteristics, LD meat quality parameters and collagen characteristics were observed. Dietary PE increased (P < 0.001) α-tocopherol levels in LD muscle. Raw LD of pig fed PE showed lower (P < 0.001) lipid oxidation levels than controls. A reduction (P = 0.05) of fat odor and rancid flavor intensity in cooked LD muscle stored at 4 °C for 24 h was observed in the treated group. This study shows that PE is an effective antioxidant in pork meat, enhancing oxidative status and sensory attributes, without affecting other meat quality parameters.     

Carnosic acid dietary supplementation at 0.12% rates slows down meat discoloration in gluteus medius of fattening lambs

Thirty-two Merino lambs fed barley straw and a concentrate alone (CONTROL) or enriched with vitamin E (VITE006) or carnosic acid (CARN006; CARN012) were used to assess the effect of these antioxidant compounds on meat quality attributes. The animals were slaughtered after being fed for at least 5 weeks with the experimental diets. The longissimus lumborum samples of VITE006, CARN006 and CARN012 groups showed higher values (P < 0.001) of L* (lightness) through the complete storage period under modified atmosphere when compared to the CONTROL group. Moreover, the VITE006 and CARN012 samples revealed lower discoloration when compared to the CONTROL group, these differences being more apparent in a less color stable muscle such as gluteus medius (P < 0.05 for hue after 14 days of refrigerated storage). Meat sensory traits were not significantly affected by carnosic acid and microbiological analyses were not conclusive at the doses administered.     

Influence of type of muscles on nutritional value of foal meat

The effect of type of muscle on nutritional characteristic (fatty acid profile, amino acid content, cholesterol and major and minor mineral) of foal meat was investigated. Six muscles: longissimus dorsi (LD), semimembranosus (SM), semitendinosus (ST), biceps femoris (BF), triceps brachii (TB) and psoas major & minor (PM) from twelve foals slaughtered at 15 months from an extensive production system in freedom regimen were extracted for this study. Horse meat is characterized by low fat, low cholesterol content, rich in iron and in vitamin B. Statistical analysis showed that the cholesterol content did not show significant differences (P > 0.05) among muscle with mean value range between 0.62 and 0.57 mg/100 g. Most fatty acid presented significant differences (P < 0.05) with respect to the type of muscle. The obtained results showed that except for the polyunsaturated linoleic acid, the highest contents of fatty acids were found in the hindquarter muscles. Regarding amino acid profile, significant differences (P < 0.05) were observed among muscles and our results indicated that, 100 g of foal meat covered from 80.6 to 86.7% for the daily requirement for an adult man weighing 70 kg for essential amino acids for ST and LD muscles, respectively. Statistical analysis showed significant differences (P = 0.050) for the EAA (essential amino acids) index, which was highest for TB muscle, followed by BF and SM muscles, while the lowest values were reported by ST muscle. Finally, foal meat seems to be a very good nutritional source of major and minor minerals. The higher nutritional value of foal meat will be of great importance in the promotion of this meat.     

Chestnut (Castanea crenata) inner shell extract inhibits development of hepatic steatosis in C57BL/6 mice fed a high-fat diet

The effects of chestnut inner shell extract (CISE) on hepatic steatosis and lipid metabolism in mice fed high-fat diet (HFD) were evaluated. Hepatic triacylglycerol and plasma lipid levels decreased significantly in CISE-administered mice compared to control group. Relative mRNA expression levels for lipogenic genes SREBP-1c, FAS, ACCs, ACAT, and HMG-CoA were significantly decreased in CISE-administered mice (P < 0.05). CISE suppressed FAS and HMG-CoA reductase activity and increased CPT activity. To determine the active compound of CISE, the fractionation of CISE have conducted and resulted in the isolation of scoparone and scopoletin, as main compounds contained in CISE. Based on these results, we speculate that the inhibitory effect on hepatic steatosis of CISE containing scoparone and scopoletin may be the result of suppression of lipid synthesis and the acceleration of fatty acid oxidation in mice fed HFD, suggesting that CISE may be beneficial in preventing hepatic steatosis.     

Comparison of wheat- versus corn-based dried distillers’ grains with solubles on meat quality of feedlot cattle

A considerable amount of information has been generated on the feeding value and impact of corn dried distillers’ grains with solubles (DDGS) on meat quality, whereas little is known about the effects of wheat DDGS on meat quality, and no direct comparison of these two sources of DDGS has been completed. The current study was conducted to examine the objective and subjective carcass and meat quality traits of cattle fed diets containing corn or wheat (20% or 40%) DDGS (DM basis) as compared to a standard barley-based finishing diet (control). In general, meat obtained from animals fed the barley-based control diet was slightly darker in colour (lower chroma and hue at 24 h, P < 0.01) and less tender (highest proportion of tough shears at 2 d and lowest proportion of tender shears at 20 d). Meat from corn DDGS was rated as more tender and palatable than control samples (P < 0.05), and 20% corn samples were rated better for beef flavour intensity (P < 0.01) and desirability (P < 0.05) than 40% corn DDGS samples. In contrast, meat from steers fed wheat DDGS showed intermediate characteristics between steers fed control and corn DDGS diets. Hence, feeding wheat DDGS had no negative effects, and feeding corn DDGS had some positive effects on meat quality characteristics of beef.     

Effects of nutritional level on pork quality and gene expression of μ-calpain and calpastatin in muscle of finishing pigs

The study was designed to investigate the effects of nutritional level (control diet (CD), 14.19% crude protein, 13.81 MJ of DE/kg; low nutritional level diet (LND), 11.08% crude protein, 12.55 MJ of DE/kg) on pork quality and gene expression of μ-calpain and calpastatin in muscle of finishing pigs. The LND treatment increased drip loss (P < 0.05), had a trend to increase intramuscular fat (IMF) content (P = 0.09), decreased Warner–Bratzler shear force (WBSF) of pork (P < 0.05), improved mRNA level of μ-calpain (P < 0.05) in skeletal muscle, but had no effect on gene expression of calpastatin, compared with the CD treatment. These data suggest that a moderately reduced energy and protein diet increased pork tenderness and intramuscular fat. The increase in tenderness by LND treatment may be partly due to increased gene expression of μ-calpain in muscle.     

Dietary lecithin improves dressing percentage and decreases chewiness in the longissimus muscle in finisher gilts

The influence of dietary lecithin at doses of 0, 4, 20 or 80 g/kg fed to finisher gilts for six weeks prior to slaughter on growth performance, carcass quality and pork quality was investigated. M. longissimus lumborum (loin) was removed from 36 pig carcasses at 24 h post-mortem for Warner–Bratzler shear force, compression, collagen content and colour analyses. Dietary lecithin increased dressing percentage (P = 0.009). Pork chewiness and collagen content were decreased by dietary lecithin (P < 0.05, respectively), suggesting that improved chewiness may be due to decreased collagen content. However, dietary lecithin had no effect on shear force, cohesiveness or hardness (P > 0.05, respectively). Dietary lecithin reduced loin muscle L* values and increased a* values (P < 0.05, respectively) but no changes on b* values (P = 0.56). The data showed that dietary lecithin improved dressing percentage and resulted in less chewy and less pale pork.     

Effects of different lairage times after long distance transportation on carcass and meat quality characteristics of Hungarian Simmental bulls

The objective of this study was to determine the effects of three lairage times (24 h, 48 h and 72 h) on the meat quality of tame trained to lead Hungarian Simmental bulls subjected to long commercial transportation of approximately 1800 km. A total of 30 bulls, with an average age of 24 months, were used. During the lairage, bulls received 0.5 kg concentrate feed per animal per day and ad libitum access to the hay and water. As the lairage duration increased, the pH_ult decreased (P < 0.05). Bulls lairaged for 24 h had lower L*, b* and H* values than those lairaged for 48 h and 72 h (P < 0.05). The effect of lairage time on WHC, cooking loss and Warner–Bratzler shear force values was not significant. The b* value was considered the best predictor of muscle pH_ult. In conclusion, 72 h quiet lairage time is recommended after transportation in order to prevent the adverse effects of transportation on meat quality.