Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits

In this study, three starter formulations including Lactobacillus curvatus and Staphylococcus xylosus strains selected in vitro on the basis of their lipolytic and proteolytic activities were employed for the manufacture of traditional fermented sausages of southern Italy. Microbial population, proteolysis, lipolysis, changes in free amino acids (FAA) and free fatty acids (FFA) and development of characteristic taste and flavor of the final product were investigated. Proteolysis and lipolysis were observed in sausages inoculated with proteolytic and lipolytic S. xylosus coupled with L. curvatus, while the sausage started with only S. xylosus without lactobacilli was identical to the non-inoculated control, indicating that the proteolysis could be due to both microbial activity and endogenous proteases activated by the decrease in pH. The statistical analysis applied to the instrumental and sensory data showed that there was an effect of the starter used on the characteristics of the sausage obtained. In particular, the control samples showed very close features different from the sausages obtained by adding starter cultures. Finally, analyzing the sensory parameters the sausages ripened without starter addition and those started without the L. curvatus AVL3 showed similar features indicating an influence of the presence of the lactobacilli on the final organoleptic quality of the sausages. An appropriate choice of a combination of strains in a starter formulation is fundamental to obtain products of the expected quality.     

Effect of enzymes,flavor and organic acids on nutrient digestibility,performance and carcass traits of growing–finishing pigs fed diets containing dehydrated lucerne meal

BACKGROUND: We recently determined that 150 g kg^?1 of lucerne meal can be fed during the finishing period without detrimental effects on pig performance but lucerne should be limited to less than 75 g kg^?1 during the growing period. Lucerne has a high fiber content, is poorly digested and contains antinutritional factors such as saponins which reduce palatability. Therefore, pig performance could be enhanced by supplementing lucerne‐containing diets with feed additives such as flavors, enzymes or organic acids. The objective of this study was to determine the effects of these additives on nutrient digestibility, performance and carcass traits when fed to growing‐finishing swine fed diets containing lucerne. RESULTS: Flavor and enzyme had no effect on nutrient digestibility, pig performance or carcass traits. During the growing period, inclusion of propionic and acetic acids increased (P < 0.05) the digestibility of dry matter, protein and energy. Weight gain and intake also increased (P < 0.05). None of the additives had any effect on pig performance during the finishing period or on carcass traits. CONCLUSION: During the growing period, including 200 g kg^?1 lucerne was detrimental to pig performance. Addition of organic acid improved pig performance and nutrient digestibility. During the finishing period, 200 g kg^?1 lucerne can be successfully incorporated into pig diets without negative effects on pig performance. Copyright © 2008 Society of Chemical Industry     

Bundnerfleisch干制牛肉火腿发酵微生物与产品质量关系研究

干制牛肉火腿产品作为块状发酵肉制品,是欧美等一些西方发达国家、地区的一种高档产品,其生产规模在我国也呈现日益增大的趋势。本文对Bundnerfleisch干制牛肉火腿中发酵细菌、营养与感官质量性状及它们之间的相互关系进行了研究。结果表明:Bundnerfleisch产品中存在一定数量的常见发酵菌属:乳酸菌、微球菌和葡萄球菌属,且其存在数量差异很大;产品中水分、盐分、蛋白与脂肪含量分别为51.58%、7.4%和41.01%,而各项感官质量愉快感评价均在不令人愉快也不令人讨厌的程度上。该火腿中细菌总数、乳酸菌、乳杆菌、微球菌、葡萄球菌属数量与各项营养、感官质量性状间的相互关系微弱。     

Effect of supplemental ram horn hydrolysate (RHH) at different levels on growth performance and slaughter traits of broilers

This study was carried out to determine the influence of ram horn hydrolysate (RHH) supplementation on the growth performance and slaughter traits of broilers. A total of 240 male broiler chicks (Ross 308), received from a commercial hatchery at 1 day of age, were allocated to four dietary treatments (H₀, H₁, H₂ and H₃ groups) in a completely randomized experimental design. Feed and water were offered ad libitum and lighting was continuous throughout the experimental period. The H₀ group was fed with basal diet plus normal drinking water. The H₁, H₂ and H₃ groups were fed with basal diet plus 1%, 2% and 3% RHH‐added water, respectively, in place of normal drinking water to meet the daily water requirements of broiler chicks from 1 to 28 days of age. All birds were housed in batteries from 1 to 21 days, and in grower broiler pens to 49 days. Feed intake and body weight gain were recorded weekly per pen. The average final body weights were 2524.9, 2601.2, 2441.7 and 2424.9 g for the H₀, H₁, H₂ and H₃ groups, respectively, and the difference was significant (P < 0.05). The average daily weight gains were 50.66, 52.25, 49.05 and 48.65 g, respectively, and the supplementation had no significant effect on this parameter. Daily feed consumptions were 96.18, 95.25, 91.70 and 90.75 g, respectively, and the difference between control and treatment groups was significant (P < 0.01). The feed conversion ratios (FCR) were, respectively, 1.79, 1.71, 1.73 and 1.81 (P > 0.05). At the end of the trial all birds were slaughtered to determine the slaughter traits. The hot carcass weights and yields were 1874.0, 1934.7, 1767.0, 1845.3 g and 75.78, 77.80, 75.00, 77.41%, respectively, and the difference was significant (P < 0.01). In addition, offal weights were determined and it was observed that there was no difference among the groups. Abdominal fat pad weights were similar in all groups. The H₁ group experienced more effects on some performance and slaughter traits than the control and the other RHH‐treated groups, and the supplementation of diets with RHH at a level of 1% improved broiler performance. Copyright © 2005 Society of Chemical Industry     

Effects of dietary black cumin seed (Nigella sativa L.) on performance,egg traits,egg cholesterol content and egg yolk fatty acid composition in laying hens

BACKGROUND: The objective of this study was to determine the effects of dietary black cumin seed on performance, egg traits, egg cholesterol content and egg yolk fatty acid composition in laying hens during a 12 week period. For this purpose a total of 160 Lohmann Brown laying hens 36 weeks of age were allocated to four dietary treatments with one control group and three treatment groups. Black cumin seed (Nigella sativa L.) was used at the level of 5, 10 and 15 g kg^?1 in the diets of the first, second and third treatment groups, respectively. RESULTS: Dietary treatments did not significantly affect body weight, feed intake, egg production, egg quality characteristics and blood parameters. Diets containing 10 and 15 g kg^?1 black cumin seed increased egg weight (P < 0.01), improved feed efficiency (P < 0.01) and decreased egg yolk cholesterol, saturated fatty acids (% of total fatty acid methyl esters) and the ratio of saturated to unsaturated fatty acids (P < 0.05) compared to the diet of control group. CONCLUSION: Dietary black cumin seed at the level of 10 and 15 g kg^?1 had beneficial effects on egg weight, feed efficiency, egg cholesterol content and egg yolk fatty acid composition. Therefore it can be used at the level of 10 and 15 g kg^?1 in the diets of laying hens. Copyright © 2009 Society of Chemical Industry     

Effects of dietary yeast autolysate (Saccharomyces cerevisiae) on performance,egg traits,egg cholesterol content,egg yolk fatty acid composition and humoral immune response of laying hens

BACKGROUND: The objective of this study was to determine the effects of dietary yeast autolysate on performance, egg traits, egg cholesterol content, egg yolk fatty acid composition, lipid oxidation of egg yolk, some blood parameters and humoral immune response of laying hens during a 16 week period. A total of 225 Hyline Brown laying hens, 22 weeks of age, were allocated equally to one control group and four treatment groups. Yeast autolysate (Saccharomyces cerevisiae, InteWall) was used at levels of 1, 2, 3 and 4 g kg^?1 in the diets of the first, second, third and fourth treatment groups respectively. RESULTS: Dietary treatments did not significantly affect body weight, feed intake and egg traits. Yeast autolysate supplementation increased egg production (P < 0.001) and egg weight (P < 0.001) and improved feed efficiency (P < 0.05). Yeast autolysate at levels of 2, 3 and 4 g kg^?1 decreased egg yolk cholesterol level as mg g^?1 yolk (P < 0.01) and blood serum levels of cholesterol and triglyceride (P < 0.05) and increased antibody titres to sheep red blood cells (P < 0.01). Total saturated fatty acids and the ratio of saturated/unsaturated fatty acids increased (P < 0.01) and total monounsaturated fatty acids (P < 0.001) decreased with yeast autolysate supplementation. CONCLUSION: Dietary yeast autolysate at levels of 2, 3 and 4 g kg^?1 had beneficial effects on performance, egg cholesterol content and humoral immune response. It is concluded that 2 g kg^?1 yeast autolysate will be enough to have beneficial effects in laying hens. Copyright © 2010 Society of Chemical Industry     

Carcass characteristics of Neuquén Criollo kids in Patagonia region, Argentina

Carcass characteristics of 336 kids from the Neuquén Criollo breed were evaluated. Two categories were taken into account: three months and 5 to 7 months kids. Live weight, carcass weights, measurement and indexes of 304 kids were calculated in a study done in a commercial slaughterhouse located in Chos Malal town. Thirty two carcass left sides were dissected into the major components: muscle, bone, fat and remaining tissues. Three months kids were compared with 5 to 7 months kids. The slaughter live weight of the former was 16.3kg and the latter was 22.4kg. Cold carcass weight and dressing percentage differed significantly (p<0.001) between age categories. Three months kids had a higher percentage of bones (26.8 vs. 21.7%; p<0.001) and a lower percentage of fat (10.8 vs. 15%; p<0.01) than those at 5-7 months, but both had similar percentages of muscle (56.4 vs. 57%; p=NS). There were significant differences in the percentages of primal carcass cuts: hind leg (32 vs. 34%; p<0.001), shoulder (22 vs. 20%; p<0.001) and neck, (10 vs. 8%; p<0.01) for three months vs. 5-7 months old kids, respectively.     

Performance of growing–fattening lambs fed diets containing different proportions of cotton seed meal

A lamb feedlot study was conducted to evaluate the nutritional value of cotton seed meal (CSM) as compared with that of sunflower meal as protein supplements for growing lambs. Forty-five Karagouniko male lambs immediately after weaning, having an average liveweight of approximately 14.7 kg, were assigned randomly to one of three growing lamb rations. CSM substituted for sunflower meal in a growing–finishing feedlot diet at levels of 0, 10 and 20% to provide 0, 50 and 100% of supplemental protein requirement, respectively. Diets were fed ad libitum and water was offered freely. All diets were approximately isonitrogenous and isocaloric. After being fed for 61 days and having reached a liveweight of approximately 27.6 kg, five lambs from each treatment were slaughtered and carcass data were collected. No significant differences (P > 0.05) in feed intake or the weight increase of lambs were found among groups given the 0, 10 and 20% treatments, indicating that lambs utilized CSM as effectively as sunflower meal when fed on an equal crude protein and crude fibre basis. The dressing percentage of the cold carcass, but not the warm carcass, and intestinal content weight were significantly influenced (P < 0.05) by the diet. Cooler shrink and intestinal fat, and perirenal fat and the combined weight of intestinal and perirenal fat were significantly (P < 0.05) correlated. Feeding margin was highest for the control diet, intermediate for the 10% CSM diet and lowest for the 20% CSM diet. It was concluded that CSM is accepted readily by growing sheep and can be incorporated into diets as a source of supplemental protein for growing–fattening lambs. No evidence of gossypol toxicity was noted. © 1999 Society of Chemical Industry