Growth and meat quality of kids of indigenous Greek goats (Capra prisca) as influenced by dietary protein and gastrointestinal nematode challenge

The effect of dietary protein and gastrointestinal nematode (GIN) parasitism on growth and meat quality of growing kids was assessed using sixty (60) kids in three groups (n = 20); A: control, B: regularly treated with ALBENDAZOLE^® and C: supplemented with dietary protein. The kids grazed in a pasture contaminated with L3 larvae of GIN. Growth and condition score were assessed at 21-day intervals. After 86 days all kids were slaughtered. Carcasses were assessed for conformation, fatness, ultimate pH and other meat quality characteristics. Parasitic challenge was assessed by means of faecal egg counts (FEC), pasture larvae and adult nematodes in the GI tract of kids at slaughter. Groups C and B had higher growth rates and body condition score and produced significantly heavier (P < 0.05) carcasses with better (P < 0.01) conformation and fatness when compared to those of group A. Total unsaturated and monounsaturated fatty acids were higher (P < 0.05) in fat tissue of groups B and C. Group A had the highest FEC and group C had the lowest (P < 0.05) FEC. The parasitic challenge of L3 on pasture reached its highest point at 42 days and there were significant (P < 0.01) differences between the numbers of Teladorsagia spp., Trichostrongylus spp., Haemonchus contortus, Oesophagostomum spp. and Chabertia spp. found in the GI tract of kids between the three groups; group A had the highest numbers. Overall, the results showed that the increased protein content in the diet of growing kids grazing on a pasture contaminated with L3 nematode larvae resulted in the production of acceptable carcasses.     

Carcass measurements and meat quality characteristics of dairy suckling kids compared to an indigenous genotype

Effects of genotype on carcass measurements and meat quality were investigated by using 24 suckling kids from Turkish Saanen, Gokceada and Maltese breeds. Carcass quality characteristics of indigenous kids (Gokceada) were lower than those of dairy type (Turkish Saanen and Maltese) kids. Breed effect on ultimate meat pH, cooking loss, drip loss and Warner Bratzler shear force values were not significant. Meat samples from Turkish Saanen kids had higher redness (at 0, 1 and 24 h) and yellowness (at 24 h) values than Gokceada kids (P < 0.05). Breed had no significant effect on sensory characteristics except flavour intensity. Flavour intensity scores given to meat samples of Maltese kids were higher than those of Turkish Saanen and Gokceada kids (P < 0.01). In conclusion, dairy type breeds should be considered for meat production as well, with meat from Maltese kids potentially offering better colour and flavour intensity than that of Turkish Saanen kids.     

Effect of morning vs. afternoon grazing on intramuscular fatty acid composition in lamb

The aim of this study was to assess whether different grazing management affect animal performance and meat fatty acid composition. Thirty-five lambs were divided into three groups: 12 lambs grazed from 9 am to 5 pm (8h group); 11 lambs grazed from 9 am to 1 pm (4hAM group) and 12 lambs grazed from 1 pm to 5 pm (4hPM group). The trial was conducted over 72 days. The 8h lambs had greater DMI (P < 0.0005) and final body weight (P < 0.05) than the 4hPM and 4hAM lambs while carcass weight was not different between the three groups. The meat of the 4hPM lambs contained greater (P < 0.05) percentages of polyunsaturated fatty acids, C18:2 cis-9 trans-11 and lower saturated fatty acids and C18:0 than the meat of the 8h and 4hAM lambs. It is concluded that allowing lambs to graze during the afternoon rather than during 8 h does not compromise the carcass yield and results in a healthier meat fatty acid profile.     

Fatty acid composition of minced meat,longissimus muscle and omental fat from Small East African goats finished on different levels of concentrate supplementation

Effects of supplementing Small East African (SEA) goats with concentrate diets on fatty acids composition of minced meat, M. longissimus dorsi (LD) and omental fat were assessed using 23 animals (14.5 months old and 20.1 kg body weight). Goats were subjected to four levels of concentrate supplementation: ad libitum concentrate allowance (T100), 66% (T66), 33% (T33) and 0% (T0) of ad libitum concentrate allowance. All goats were slaughtered after 90 days of experimental period. Minced meat from concentrate-supplemented goats had higher (P < 0.05) proportions of unsaturated fatty acids (UFA), monounsaturated fatty acids (MUFA) and desirable fatty acid (DFA) than that of non-supplemented ones (T0). Minced meat from T00 and T66 goats had similar proportions of polyunsaturated fatty acids (PUFA) and n-6 PUFA that were higher (P < 0.05) than that of other dietary groups. There was limited variation in fatty acids composition of LD attributable to concentrate supplementation. Trans-vaccenic and linoleic acids were in higher (P < 0.05) proportion in omental fat from concentrate-supplemented goats whereas margaric and arachidonic acids were in higher (P < 0.05) proportion in omental fat from non-supplemented goats. Overall, LD was associated with PUFA, omental fat with saturated fatty acids (SFA), minced meat with MUFA. It is concluded that finishing SEA goats on concentrate diets will increase the proportion of DFA in meat from them. In addition, the proportion of PUFA in meat from such goats will peak at concentrate supplementation equivalent to 66% of their ad libitum intake. Consumers should avoid high intake of internal fat due to their richness in SFA.     

Effect of a supplementation of Euphorbia heterophylla on nutritional meat quality of Guinea pig (Cavia porcellus L.)

The aim of the present work was to study the effect of dietary supplementation of Euphorbia heterophylla on the quality of the Guinea pig meat. Forty guinea pigs were divided into two groups fed ad libitum during 46 days a Panicum maximum diet (Panicum diet) or a mixed diet (75% Panicum maximum + 25% Euphorbia heterophylla) (Paneuphorbia diet) to compare their effects on performances and on the composition of guinea pig tissues and carcass. Daily weight gain, liver weight, carcass yield, and the lipid content of both the carcass and the perirenal fat were significantly increased by the Paneuphorbia diet. Feeding Paneuphorbia diet increased (P < 0.05) the n-3 PUFA content in perirenal fat, muscle, liver and in the carcass and decreased (P < 0.05) the n-6/n-3 ratios in all these tissues and the carcass. In conclusion, this study shows that Euphorbia heterophylla is a source of n-3 fatty acids which can improve significantly the n-3 PUFA content of Guinea pig meat and carcass.     

Fatty acid profile,carcass and meat quality traits of young Nellore bulls fed crude glycerin replacing energy sources in the concentrate

Carcass and meat quality traits of 60 Nellore young bulls fed diets without crude glycerin (CG); with CG replacing corn (CGc; 10% of dry matter — DM) in the concentrate; and with CG replacing soybean hull (CGsh; 10% of DM) in the concentrate were evaluated. Diets were evaluated at two concentrate levels (CLs). The CL did not affect cold carcass weight (CCW; P = 0.6074), cold carcass dressing (CCD; P = 0.9636), rib fat thickness (RFT; P = 0.8696) and longissimus muscle area (LMA; P = 0.7524). Animals fed diets with CGc or CGsh showed meat with greater deposition of monounsaturated fatty acid (MUFA; P = 0.0022) and CLA (18:2 cis-9, trans-11) contents (P = 0.0001) than animals fed diets without CG. The inclusion of 10% of CG in diets CGc or CGsh does not affect the carcass and meat quality traits; however, it increases the MUFA and CLA contents in beef, although these changes are very small in nutritional terms.     

Effect of forage species on fatty acid content and performance of pasture-finished steers

Consumers are increasingly concerned with the form and quantity of fat present in the foods they consume. This is leading to a shift in the way food is produced. In particular the animal industry is increasing the number of organic and naturally finished meat animals rather than finishing them on grains. The objective of this study was to determine if different pasture compositions (i.e. grass only or grass legume mixtures) would impact the fatty acid (FA) meat composition of beef steers (Bos taurus L.). The pasture treatments were tall fescue [Lollium arundinaceum (Schreb.) S.J. Darbysh] only, or tall fescue combined with either red clover (Trifolium pretense L.) or alfalfa (Medicago sativa L. ssp. sativa L.). Beef steers (n = 9–10 per treatment) rotationally grazed each pasture treatment. Forage from treatments were different for crude protein (CP), in vitro true digestibility (IVTD) and the FA myristric (C14:0), palmitic (C16:0), palmitoleic (C16:1), stearic (C18:0), oleic (C18:1), linoleic (C18:2), and total FA. Steers grazing mixtures with either red clover (RC) or alfalfa (ALF) had greater average daily gains (ADG) than tall fescue only. Additionally, RC treatment steers had larger ribeye areas (REA) and greater finishing weights than those in the ALF treatment. However, the differences found between pasture treatments in FA concentration did not translate to any differences in the FA concentration of meat harvested from steers. Thus, it is concluded that although the pastures contained different FA concentrations, with the levels of legumes present, this does not influence the FA composition of beef.     

Monitoring the effects of high pressure processing and temperature on selected beef quality attributes

The combined effects of high pressure processing (HPP) and temperature on meat quality attributes were assessed in bovine M. pectoralis profundus, with particular focus on lipid oxidation and fatty acid composition. Beef samples were pressurised at 200, 300 and 400 MPa at two different temperatures 20 °C and 40 °C. Both pressure and temperature regimes had significant effects on colour, cook loss and lipid oxidation. Pressurisation at 200 MPa had a lower impact on colour parameters than higher pressurisation levels. Cook loss also increased when higher levels of pressure were applied. Across all pressure conditions, lower cook loss was observed at 40 °C compared to 20 °C. An increase in TBARS values was observed at the higher pressure levels (300, 400 MPa). While some alterations of individual fatty acids were observed, high pressure had no effect on polyunsaturated/saturated fatty acid (PUFA/SFA) or omega 6/omega 3 (n6/n3) ratio. The temperature at which HPP was applied had a significant effect on the sum of saturated (SFA), monounsaturated (MONO) and polyunsaturated (PUFA) fatty acids. HPP at 40 °C showed higher SFA and PUFA and lower MONO compared to HPP at 20 °C. These results show that high pressure at low or moderate temperatures improves the microbiological quality of the meat with minimal affects on meat quality.     

Effect of including linseed in a concentrate fed to young bulls on intramuscular fatty acids and beef color

The effect of varying concentrate composition to include 5% linseed and 200 IU of vitamin E on the growth performance, fatty acid composition, and muscle color during shelf life was assessed in 46 young Pirenaica bulls finished to two fatness levels. Adding 5% linseed lowered the dressing rate without altering daily gain or carcass classification. It likewise did not alter the total saturated, monounsaturated, or polyunsaturated fatty acids in the intramuscular fat, though the percentage of α-linolenic acid and n − 3 fatty acids increased significantly while the n − 6 fatty acid to n − 3 fatty acid ratio decreased. Higher subcutaneous fat cover depth at slaughter increased the total percentage of oleic acid and monounsaturated fatty acids without affecting the percentage of saturated or polyunsaturated fatty acids. Adding 200 IU of vitamin E in addition to linseed did not alter the color of film-wrapped fresh meat during storage in darkness.     

Effects of the rearing season on carcass and meat quality of suckling Apennine light lambs

The aim of this study was to evaluate the effects of the rearing season (autumn vs winter) on the carcass and meat quality of light lambs, obtained according to the traditional farming system usual in central Italy. Eighty carcasses from 60 d ± 3 old unweaned Apennine single birth male lambs, permanently reared indoor, half in autumn (receiving milk from ewes permanently pastured) and half in winter (which dams did never acceded to pasture), were weighed, classified according to the EU classification system for light lambs, and their Longissimus lumborum meat was analysed for pH, colour, drip and cooking losses, proximate composition and fatty acids profile of intramuscular fat. Most of the carcasses fully responded to the 1st quality EU requirements and no effects of the rearing season was evident on carcass characteristics. On the contrary, L. lumborum of lambs born and reared in autumn, receiving milk from ewes permanently pastured, evidenced a lower Lightness L* (P = 0.02), a higher Chroma C* (P = 0.01), with a higher fat content (P = 0.04) than lambs reared in winter, which dams were permanently stall-fed. Moreover the intramuscular fat of the former was characterized by a greater PUFA concentration (P = 0.01), a more favourable n-6/n-3 ratio (P < 0.001), and a higher CLA content (P < 0.001) than the latter, as a result of the difference related to the sheep traditional feeding system.     

Animal performance and fatty acid composition of lambs fed with different vegetable oils

Twenty-seven lambs were used to investigate the effects of the inclusion of 4% hydrogenated palm oil (HPO) or sunflower oil (SFO) in the concentrate on animal performance, carcass and meat quality and fat characteristics and fatty acid composition. Animals (16.2 ± 0.27 kg initial weight) were fed concentrate (Control, HPO or SFO) and barley straw ad libitum and slaughtered at 25 kg. SFO lambs tended to eat less concentrate than HPO animals (P < 0.10). Neither HPO nor SFO affected any of the carcass characteristics studied, meat pH and meat and fat colour (P > 0.05). SFO decreased proportions of C16:0, C18:1 cis-11 and C18:3 (P < 0.05) and increased C18:1 trans (P < 0.001) and C18:2/C18:3 ratio (P < 0.05). Atherogenicity index was lower (P < 0.05) when SFO was included in the concentrate. HPO did not affected and SFO improved fatty acid composition of fattening lambs without affecting animal performance.     

Meat quality parameters of descendants by grading hybridization of Boer goat and Guanzhong Dairy goat

Chemical composition, cholesterol levels, fatty acid profile, meat taste, and quality parameters were evaluated in 48 buck kids from goats of the Guanzhong Dairy breed (Group G) and their crosses (Group F1: 1/2 Boer♂ × 1/2 Guanzhong Dairy♀; Group F2: 3/4 Boer♂ × 1/4 Guanzhong Dairy♀; Group F3: 7/8 Boer♂ × 1/8 Guanzhong Dairy♀) at different ages of slaughter (6, 8 and 10 months). Results indicated that grading hybridization (P < 0.05) affected meat nutritive value. The muscle of hybrid goats had lower crude fat and cholesterol, higher crude protein, and greater proportion of C18:2 and C18:3 than that of Group G at each age. Group F1 goats had better (P < 0.05) desirable fatty acid (DFA) and polyunsaturated fatty acid (PUFA) to saturated fatty acid (SFA) ratios and greater (C18:0 + C18:1/C16:0) ratios (P < 0.01) than those of the other genotypes. Furthermore, the muscles of hybrid goats were tenderer and juicier compared to Group G. In all four groups, cholesterol levels increased (P < 0.01), muscle color became redder (P < 0.05) and tenderness decreased (P < 0.05) with increasing age. The low level of lipids and cholesterol, good meat quality, and the higher ratio of unsaturated to SFA in Group F1 indicate better quality for human consumption.     

Dietary olive cake reduces the oxidation of lipids,including cholesterol,in lamb meat enriched in polyunsaturated fatty acids

Over 40 days, lambs were fed: concentrate (C), concentrate containing 20% linseed (L), concentrate containing 35% olive cake (OC), or concentrate containing 10% linseed and 17% olive cake (OCL). The polyunsaturated fatty acids (PUFA) and peroxidation index (PI) in phospholipids were increased by the L and OCL treatments (P = 0.007 and P = 0.003, respectively). The OC and OCL diets increased the concentration of tocopherol in muscle (P < 0.001). Compared to the OC and OCL diet, the L diet increased fatty acid oxidation, measured as conjugated dienes (CD; P = 0.003), peroxides (PV; P < 0.001) and TBARS (P = 0.002) in minced muscle over 11 days of storage in high-oxygen atmosphere. Also, the L diet increased (P < 0.001) the levels cholesterol oxidation products (COPs). In conclusion, feeding olive cake improved the oxidative stability of lamb meat and the combination of olive cake and linseed improved the fatty acid composition of meat without compromising its oxidative stability.     

Prediction of fatty acid content in rabbit meat and discrimination between conventional and organic production systems by NIRS methodology

To investigate the feasibility of using the NIRS methodology to analyse the fatty acid content of rabbit meat and to discriminate between conventional and organic production, the meat of a hind leg of 119 rabbits was scanned between 1100 and 2498 nm and 104 samples were sent to the laboratory for reference analysis of fatty acids by gas chromatography. A commercial spectral analysis program (WINISI-2, v. 1.04) was used to process the data and to develop chemometric models. The better calibration equation for each fatty acid, leading to a higher determination coefficient of cross-validation (r²) and low standard error of cross-validation (SECV) was retained. Prediction of linoleic, palmitic, palmitoleic and oleic acid content was excellent or good (r² between 0.90 and 0.70); prediction of arachidonic, stearic, α-linolenic and eicosatrienoic FA has r² between 0.69 and 0.50. However, miristic, vaccenic, icosaenoic and eicosadienoic FA are problematic to predict. When fatty acids were grouped, the r² of the calibration equations were: 0.85 for saturated FA, 0.83 for MUFA, 0.92 for PUFA and 0.91 for n − 6 FA, indicating excellent or good prediction. Prediction of α-linolenic FA (r² = 0.59) needs more precision. The obtained equations have been applied for predicting meat fatty acid composition of both groups of production systems, conventional and organic, for an other 52 rabbit meat samples (2 × 26). Meat of the organic source had lower (p = 0.000) monounsaturated FA (30.54% vs. 34.64%) and higher (p = 0.019) polyunsaturated FA (27.28% vs. 23.66%) than rabbit meat from the conventional system, while the saturated FA content was similar (42%) in both groups. The discriminant model correctly classified (98%) between conventional or organic produced rabbit meat.     

Fatty acid profiles in meat from Caiman yacare (Caiman crocodilus yacare) raised in the wild or in captivity

Chemical composition and fatty acid profiles were determined in Caiman yacare meat originating from the neck and tail cuts of animals raised in the wild (n = 6) or in captivity (n = 6), slaughtered at a live weight of approximately 6 kg. All experimental methods were approved by the appropriate environmental protection agencies. Most chemical components were affected by the origin-cut interaction, with the tail cut of wild animals having the highest amount of intramuscular fat (19.2% of DM) and the lowest of moisture (71.8%) and protein (77.0% of DM). Yacare meat had low amounts of SFA (35.1%), which were similar (P > 0.05) in the cuts and origins studied. The total amount of PUFA was higher (P < 0.05) in wild (31.0%) than in captive animals (23.6%), and n − 3 fatty acids had means of about 5% and 2% for the same groups, respectively (P < 0.05). In general, the FA profile of intramuscular fat in yacare meat had a desirable PUFA/SFA ratio above 0.4.     

Compositional characteristics and nutritional quality of Chinese mitten crab (Eriocheir sinensis)

Chinese mitten crab (Eriocheir sinensis) was analyzed for proximate composition, minerals, amino acids and fatty acid composition, and also evaluated for nutritional quality. The yields of crab meat and edible viscera were 24.2% and 9.2%, respectively. The crab meat contained 18.9% crude protein. About 80% of the protein resided in the crab meat portion, while about 90% of the fat was in the viscera. Chinese mitten crab was an excellent source of minerals, particularly zinc, iron, copper and phosphorus. The crab protein contained high amounts of glutamic acid (151 mg/g), aspartic acid (99 mg/g), arginine (99 mg/g), lysine (81 mg/g) and leucine (77 mg/g), and it was a high quality protein with well-balanced essential amino acid compositions. Twenty six fatty acids were found in the crab oil. The monounsaturated fatty acids were predominant with a percentage of 49.8. Oleic acid (18:1) was the dominant fatty acid, followed by palmitoleic acid (16:1), palmitic acid (16:0) and linoleic acid (18:2n − 6); and the percentages were 31.0, 14.3, 14.2 and 11.9, respectively. The ratio of n − 6/n − 3 polyunsaturated fatty acids (PUFAs) was 2.2, and this is a n − 3 PUFA-rich food. In short, the results showed that Chinese mitten crab is a nutritious food.     

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.     

Crude glycerine inclusion in Limousin bull diets: Animal performance,carcass characteristics and meat quality

Three hundred and six Limousin young bulls (7 ± 1 months of age, initial body weight 273 ± 43 kg) were used to evaluate the effect of crude glycerine supplementation on animal performance, carcass characteristics and meat quality. Animals were assigned to three different diets: Control (0% of crude glycerine), G2 and G4 (2 and 4% of crude glycerine, respectively). The diets were administrated ad libitum for 240 days (final body weight 644 ± 24 kg). Average daily weight gain, average daily feed intake, the gain:feed ratio, ultrasound measures in vivo, carcass characteristics, pH, water holding capacity, drip losses, and cooking losses were not affected (P > 0.05) by diets. Diet decreased C16:0 (P < 0.01) and C16:1 (P < 0.05) contents in meat. The G4 meat showed lower C12:0, C14:0, C17:0, C18:0, C18:1, C18:2, C18:3, c9,t11-c18:2, C20:0 and C20:4 levels (P < 0.05) than control. Glycerine increased desirable fatty acid percentages (P < 0.05) in intramuscular fat.     

Meat quality,proximate composition and muscle fatty acid profile of young llamas (Lama glama) supplemented with hay or concentrate during the dry season

Thirty llamas were used to study the effect of a 90 day feed supplementation on meat quality, chemical composition and muscle fatty acid profile. Treatments were: GR = llama on native pasture until slaughter; GR + SH = like GR, but with overnight free access to barley/alfalfa hay; and GR + SC = like GR, but with overnight free access to a wheat bran/sorghum grain concentrate. The supplementation had no effect on postmortem pH and temperature decline in the Longissimus lumborum muscle (LLM), cooking losses nor Warner–Bratzler shear force values (P > 0.05). Meat from GR + SC llama had higher fat content in LLM (P < 0.05) compared to GR and GR + SH llama. Intramuscular fat from GR + SH llama showed higher (P < 0.01) proportions of polyunsaturated fatty acids, higher (P < 0.05) polyunsaturated fatty acids/saturated fatty acids and desirable fatty acids ratio, lower (P < 0.05) omega-6/omega-3 (n − 6/n − 3) ratio, and higher (P < 0.01) conjugated linoleic acid.     

Heterosis for meat quality and fatty acid profiles in crosses among Bos indicus and Bos taurus finished on pasture or grain

Physicochemical properties and fatty acid profiles of meat from Bos indicus, Bos taurus and crossbred B. taurus × B. indicus bullocks (n = 216), finished on pasture or grain, were used to estimate the effects of heterosis. Meat quality and fatty acid profiles generally benefited with crossbreeding, but the advantages from heterosis differed among finishing systems. The Warner–Bratzler shear-force in fresh and aged meat was reduced due to heterosis in pasture-finishing, but the effect was minor under grain-finishing. With pasture-finishing, heterosis caused an increase of 5% in CLA concentration, but few other changes in fatty acid profiles. In grain-finishing, heterosis caused a reduction in intramuscular fat and cholesterol, increased amounts of PUFA, n− 6 fatty acids and PUFA/SFA ratio, and a decline in atherogenic index. The Δ⁹ desaturase estimated activity in crossbreds showed a behavior close to B. indicus, suggesting the existence of few loci and a dominance genetic effect on enzymes involved in fatty acid synthesis and metabolism.