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Phosphatidylethanolamine (PE) is a major phospholipid in pork and a determinant of its quality. PE is classified into diacyl, alkylacyl, and plasmalogen types. Plasmalogens have antioxidant activity and are believed to have beneficial health properties. However, their presence in pork tissues have not been fully elucidated. Here, we analyzed their distribution in longissimus thoracis et lumborum (loin) muscle, spinalis muscle, intermuscular fat, and transparent tissue of pork chops. Liquid chromatography-electrospray ionization-mass spectrometry (LC–ESI–MS) revealed 14 diacyl-PEs, 10 alkylacyl-PEs, and 24 plasmalogen-PEs, suggesting that plasmalogen-PEs are a dominant type, and a major reservoir of eicosapentaenoic and docosahexaenoic acids. Matrix-assisted laser desorption/ionization-mass spectrometry imaging (MALDI–MSI) revealed that the distributions of PEs among tissues depended on fatty acid compositions at sn-1 and sn-2 positions. Interestingly, diacyl-PEs were most abundant in intermuscular fat tissue; whereas alkylacyl-PEs and plasmalogen-PEs were highest in transparent tissue. To the best of our knowledge, this is the first report showing tissue-specific distributions of the three types of PEs in meat using MALDI-MSI. These results suggest that MALDI-MSI with LC-ESI-MS is a useful tool for distribution analysis of the three types of PEs in pork tissues.

We used 16S ribosomal RNA sequencing to evaluate changes in the gut microbiota of mice fed a diet supplemented with either raw or cooked beef loin powder for 9 weeks. Male BALB/c mice (n = 60) were randomly allocated to five groups: mice fed AIN-93G chow (CON), chow containing 5% (5RB) and 10% (10RB) raw beef loin powder, and chow containing 5% (5CB) and 10% (10CB) cooked beef loin powder. Dietary supplementation with both RB and CB increased the relative abundance of Clostridiales compared to the CON diet (p p = 0.018) and Lactobacillus (p = 0.001) than CON mice, and the ratio of Firmicutes/Bacteroidetes showed an increasing trend in the 10RB mice (p > 0.05). Mice fed 10CB showed a higher abundance of Peptostreptococcaceae and a lower abundance of Desulfovibrionaceae compared with the CON mice (p Bacteroides. Overall, dietary RB and CB changed the gut microbiota of mice (p

Warna merah merupakan salah satu faktor penentu kualitas ikan tuna loin. Setelah dipotong dan disimpan ikan tuna akan mengalami perubahan warna, sehingga untuk mempertahankan warna merah pada daging ikan tuna digunakan filtered smoke. Filtered smoke juga dapat mengurangi oksidasi lemak dan mempertahankan kualitas asam lemak. Penelitian ini bertujuan untuk mempelajari komposisi asam lemak tuna loin (Thunnus albacares) yang diperlakukan dengan penyemprotan filtered smoke selama penyimpanan. Penelitian menggunakan metode eksperimen, ikan tuna loin disemprot dengan gas filtered smoke kemudian disimpan beku (-25 ºC) selama empat minggu. Pengamatan berlangsung pada minggu ke-0 dan minggu ke-4 . Variabel mutu yang diuji adalah profil asam lemak, indeks atherogenic (AI), indeks thrombogenic (TI), kualitas lemak (h/H) dan indeks poliena. Hasil analisis diperoleh asam lemak sebanyak 29 jenis terdiri dari asam lemak jenuh (SFA) 13, asam lemak tak jenuh tunggal (MUFA) 6 dan asam lemak tak jenuh jamak (PUFA) 13. SAFA tertinggi adalah asam palmitat (C16:0), sebesar 8,93% dan 15,14%, MUFA tertinggi adalah asam oleat (C18:1n9c) sebesar 3,73% dan 5,01% dan PUFA tertinggi adalah asam dokosaheksaenoat (C22:6n3) sebesar 6,77% dan 5,73%, masing-masing untuk minggu ke 0 dan minggu ke 4. Kualitas lemak ikan tuna masih tergolong baik setelah disimpan selama empat minggu, dengan nilai AI 0,83, nilai TI 0,69, nilai h/H 1,72 dan nilai indeks polien 1,31.

La oxidación de lípidos deteriora los alimentos, por lo que se usan antioxidantes sintéticos para disminuirla, sin embargo, estos compuestos en exceso poseen efectos carcinogénicos. Algunas plantas como el orégano, así como la miel de abeja, contienen antioxidantes naturales que no dañan la salud. Hasta el momento no se han encontrado registros del uso de la miel de abeja para disminuir la oxidación lipídica en carne de conejos. El objetivo de este estudio fue evaluar el efecto de la miel de abeja como antioxidante en la carne cruda de lomo de conejo almacenada en refrigeración a 4 °C. Se evaluó la actividad antioxidante (AA) de tres tipos de miel: oscura, ámbar y clara, para mezclarla con la carne de conejo. Se seleccionó la miel oscura por su mayor efecto antioxidante. Se prepararon 64 muestras de 100 g de carne cruda, 32 se mez-claron con 2 g de miel oscura y las otras 32 se dejaron sin miel (control). Las muestras se almacenaron a 4°C y se evaluó la AA y la concentración de malondialdehído (MDA) a los 0 d, 3 d, 6 d y 9 d de almacenamiento. La AA disminuyó y la concentración de MDA aumentó (P < 0.05) con el tiempo de refrigeración (cambios que indican deterioro de la carne). A los 3 d y 6 d, las muestras de carne cruda con miel exhibieron mayor AA (P < 0.05), y a los 6 d, menores valores de MDA (P < 0.05) comparadas con las muestras control (indicando que no hubo deterioro de la carne). La miel oscura de abeja contiene altas concentraciones de antioxidantes naturales que protegen a la carne cruda molida de lomo de conejo contra el daño oxidativo que puede presentarse durante la refrigeración, por lo que se recomienda su uso para este fin.

The potential of sugarcane peels as a substitute for maize offal in rabbit diets and its effect on growth, nutrient digestibility, and carcass characteristics were studied. Twenty five growing rabbits of mixed breeds and average body weight of 894±26.14g were used in a 7-week feeding trial. Five experimental diets were formulated in which sugarcane rind (SCR) was included at 0, 10, 20, 30 and 40% level to replace maize offal (weight for weight). The rabbits were balanced for weight and allotted to the treatments (n=5 rabbits/treatment) in a completely randomized design. Results obtained indicated that dry matter, crude protein, ether extract, nitrogen free extract, hemicellulose, acid and neutral detergent fibre intake and digestibility decreased with increasing level of sugarcane rind inclusion. Crude fibre intake (5.59-8.67 g/day) and digestibility (20.60-40.80%) however increased (P0.05) effect of sugarcane rind on metabolic body weight and feed efficiency. Inclusion of sugarcane rind at 30% level increased (P

TWELVE West African Dwarf castrated goats, 6-8 months old, ranging in live-weight from 7 to 15 kg, were maintained on cassava flour-based rations with two sources of nitrogen from urea and roundnut cake. Each nitrogen source was fed to the goats at three levels of crude protein viz., 10, 17 and 24 These rations constituted the concentrate fraction as supplements to Cynodon nlemfensis. Six of the goats were slaughtered at the end of about three months on the dietary treatments, and the other six animals three months later; the overall experiment lasted for six months. It was found that the dressing-out percentage (51.2) on the groundnut cake - based supplement was not significantly higher than that of animals on the urea ration (50.0). 'The two sources of nitrogen had no effect on the major cuts, such as the thigh, loin, shoulders and also the protein contents of the organs and muscles.

In this study,the quality characteristics which include(physicochemical,structural characteristics and sensory evaluation)of beef loin submitted to fast freezing and thawed by five different methods (Refrigerator,Oven,Microwave,tap water and Room temperature)were examined The beef samples were defrosted to the point of reaching a core temperature of 0oC,followed several parameters were examined which include physical characteristics[(drip loss,thawing loos,cooking loss,and water holding capacity(WHC)].In addition to the chemical characteristics[(moisture content,protein solubility,thiobarbituric acid(TBA),myoglobin concentratio (Mb)and met myoglobin formation(Met-Mb)].As well as polyacrylamide gel electrophoresis profile (SDS-PAGE) and sensory evaluation were performed. The findings suggested that, beef sample thawed by tap water revealed lower drip, thawing and cooking loss, also leads to higher moisture content and WHC than the other thawing methods.Moreover, this thawing method(tap water)prevent lipid oxidation by decreased TBA vale and percent of Met-Mb formation as well as increasing Mb.It was also evident from the findings that the thawing techniques influenced the electrophoretic patterns of the beef samples.It was found that the samples with microwave thawing method have a higher band counts and greater intensity,showing higher damage to the proteins of the meat,making fragmentation,structure loss and liberation of small peptides,which affecting the nutritional value and functionality of the meat.However,the data of this experiment have shown that beef sample thawed by tap water protect meat quality and consistency efficiently and will help the meat manufacture and those who consuming the products. It was concluded that the characteristics of meat quality are connected not only to the freezing process, but also to the system and conditions of thawing used.

Matrix-assisted laser desorption/ionization-mass spectrometry imaging (MALDI-MSI) is a powerful technique for visualizing lipids in biological tissues. Phosphatidylinositol (PI), a phospholipid in pork, is a major source of inositol in animal-derived foods believed to be protective against diseases related to pregnancy and cancer. However, the distribution of PI molecular species in pork is not well understood. Here, we performed MALDI-MSI analysis to investigate the distribution and composition of PI molecular species in pork chop comprising Longissimus thoracis et lumborum muscle (loin), intermuscular fat tissue, transparent tissue, and spinalis muscle. Twelve diacyl-PI molecular species were identified using liquid chromatography-electrospray ionization-tandem mass spectrometry (MS/MS) and MALDI-MS/MS analysis and visualized using MALDI-MSI. Spinalis muscle had the highest amount of identified PI molecular species, followed by loin, transparent tissue, and intermuscular fat tissue. The diacyl-PI molecular species containing hexadecadienoic, oleic, linoleic and eicosadienoic acids at the sn-2 position were mainly abundant in the loin and spinalis muscle, whereas those containing mead, arachidonic, docosatetraenoic, and docosapentaenoic acids at the sn-2 position were mainly abundant in both muscles as well as transparent tissues. Notably, the balance of PI molecular species differed among the tissues depending on fatty acid compositions at the sn-2 position. These results suggested that MALDI-MSI is a promising tool for assessing the association between individual pork tissues and the protective effects of PI molecular species against diseases related to pregnancy and cancer. To the best of our knowledge, this is the first report showing tissue-specific distributions of PI molecular species in pork chop using MALDI-MSI.

This research was conducted to assess the combined effect of chitosan (Ch) film containing cumin essential oil nanoemulsion (CNE) and low-dose gamma irradiation (GI) at 2.5 kGy on microbiological safety and quality of beef loins during 21 days of chilled storage. The growth of mesophilic and psychrophilic bacteria, Enterobacteriaceae, and lactic acid bacteria were retarded in all treated groups (Ch, GI, Ch + CNE, Ch + GI, and Ch + CNE + GI groups) compared to control group during storage time. The treatments also slowed down the increasing level of total volatile basic nitrogen and pH during storage, while irradiation increased the levels of thiobarbituric acid reactive substances and protein carbonyls in beef loins. All treatments except Ch were effective to control the growth of inoculated pathogenic bacteria, including Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella typhimurium, in loin samples. The combination of Ch + CNE + GI was the most effective treatment to control the population of microbial flora and inoculated pathogens, slow down some physicochemical changes, and enhance the storage life of beef loins. As a result, the combination of active chitosan film and low-dose gamma irradiation can ensure microbiological safety and is suggested for long time preservation of beef during chilled storage.

Herein, the in vitro protein digestibility of lyophilized Protaetia brevitarsis larvae flour with and without defatting using 70% ethanol was compared with beef loin. Proximate analysis showed that the defatted larvae contained the highest protein content (p < 0.05). The viable counts of total aerobic bacteria, Escherichia coli, and coliform bacteria decreased significantly after defatting the larval samples with 70% ethanol (p < 0.05). Measurement of α-amino group content and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) revealed higher amounts of low molecular weight proteins in the larvae compared to beef loin (p < 0.05). After in vitro digestion, the degree of protein hydrolysis of the digesta was higher for both larvae samples compared to beef loin (p < 0.05). No change was observed in the in vitro larval protein digestibility after defatting. These results highlight the excellent protein digestibility of P. brevitarsis larvae with high protein content. Defatting insect flour with 70% ethanol could enhance microbial safety while maintaining excellent protein digestibility.

This study investigates the utilization of an electric-field-induced super cooling system in long-term dry aging of beef loin. Analyzed quality properties of dry-aged beef loin applied with electric field refrigeration (EFR) versus commercial refrigeration (CR). Quality properties was including aging loss, pH, water holding capacity (WHC), cooking loss, color, warner-bractzler shear force (WBSF), total plate count (TPC), and thiobarbituric acid reactive substances (TBARS). Aging loss of wk 1 EFR was significantly lower than CR (p

Our objective was to determine the relationship between heifer carcass maturity and beef palatability of the longissimus lumborum (LM) and biceps femoris (BF). Left sides of A (n = 30), B (n = 30), and C (n = 30) maturity heifer carcasses under 30 mo of age by dentition were used. Carcasses were selected to ensure similar marbling scores across maturity groups (Small to Modest). Beef strip loins (LM) and outside rounds (BF) were obtained from these carcasses. Steaks were used to measure color stability, lipid oxidation (thiobarbituric acid reactive substances; TBARS), Warner-Bratzler shear force (WBSF), soluble and insoluble collagen, and consumer sensory perceptions. Heifer carcass maturity did not affect pH, fluid loss, WBSF, or collagen content of LM or BF steaks (P > 0.29). In LM and BF steaks, a maturity × day of retail display interaction occurred for TBARS, in which B maturity steaks had lower levels of lipid oxidation compared with A and C maturity steaks from the fourth day to the end of the retail display (P < 0.01). Nevertheless, LM steaks from B maturity carcasses tended to have lower overall acceptability (P = 0.08) and juiciness (P = 0.09) than steaks from C maturity carcasses, but steaks from B and C maturity carcasses did not differ from LM steaks obtained from A maturity carcasses. No differences in tenderness or flavor were observed due to maturity (P > 0.24). Similarly, maturity had no effect on sensory characteristics of BF steaks (P > 0.30). In conclusion, our results indicate that advanced physiological maturity does not decrease palatability of strip loin or outside round steaks from carcasses of heifers under 30 mo of age.

Antibiotic Growth Promoter (AGP) synthetic as a feed additive can stimulate growth, prevent some health problems, and improve feed efficiency. However, its journey has raised concerns due to adverse effects such as residues and microbial resistance. The use of turmeric flour and betaine as feed additives is expected to substitute the use of AGP Synthetic in improving the performance of pig carcasses and the safety of consumption. This study was aimed to examine the effect of the addition of turmeric flour and different doses of betaine in the ration on the performance of finisher period pigs. The study was conducted experimentally using a completely randomized design with four treatments and five replications. The objects of the study were 20 male and female finisher Landrace pigs with a finisher period with initial body weights of 55-66 kg/head. The study rations used were R0: basal ration, R1: R0 + 0.4% turmeric flour + 0.1% betaine, R2: R0 + 0.4% turmeric flour + 0.15% betaine and R3: R0 + 0.4% turmeric flour + 0.2% betaine. The parameters measured were carcass weight, backfat thickness, and loin eye area. The addition of turmeric flour treatment did not have any significant effects on carcass weight and thickness of the back fat of the pig. The addition of 0.4% turmeric flour and 0.15% betaine in the ration was the best treatment and resulted in a different effect on the loin eye area compared to that of R0, while treatment R1 and R3 had a similar effect on it. The result of the addition of 0.4% turmeric flour and 0.15% betaine resulted in the loin eye area of the finisher pig of 53.4 cm2

Notice à Reprendre pas de clé UT au 13 Février 2020; International audience; Breeding entire males is an alternative to surgical castration to improve their welfare. However, entire males may have a major quality defect called boar taint. Boar taint is partly due to the presence of androstenone in fat. In this study, we estimated the genetic parameters between androstenone and production traits to evaluate the consequences of selection against boar taint for traits of interest. We focused on growth traits, meat quality, lesions, hormone levels and computerised tomography measurements in purebred Piétrain (P) or Piétrain cross Large White (X) entire males. The number of measured animals varied from 670 P and 734 X for hormones concentrations to 553 P and 645 X for computerised tomography measurements. Skin lesions were measured on live pigs shortly after mixing, at the end of the fattening period, and on carcasses. Heritabilities of traits measured by tomography ranged from low to high: femur density (P: 0.34, X: 0.69), loin eye area (P: 0.53, X: 0.88) and loin eye density (P: 0.12, X: 0.18). The mean number of lesions at each stage was lower in purebred pigs than in crossbreds (entering the fattening stage 4.01 in P and 4.68 in X; before slaughter 3.72 in P and 4.22 in X; on carcass 4.50 in P and 4.96 in X). We also observed a decrease in the average number of lesions between the two stages in live pigs. We found high genetic correlations between stages in purebred pigs (0.74 to 0.76) but low correlations (−0.30 to 0.29) in crossbred pigs. Selection aiming to decrease fat androstenone is feasible ( h2 = 0.57 in P and h2 = 0.71 in X). It would have overall positive effects on meat production and quality traits. Selection aiming to reduce plasma oestradiol would strongly reduce the level of fat androstenone (rg = 0.89 in P and rg = 0.84 in X). Selection against oestradiol is easier and less invasive since it would only require a blood sample rather than a fat biopsy in live animals.

This work aims to evaluate the application of ultrasound and marinate with extract of acerola (Malpighia emarginata) residue on the tenderness and lipid oxidation of the meat pork. Samples of loin (Longissimus dorsi) containing approximately 90 g, 10 cm long, 5 cm wide, and 2 cm high were extracted from the pig carcass. The samples were coded and randomly allocated under a factorial scheme 2 (with and without antioxidant extract) x 3 (ultrasonic bath times 0, 5, and 10 minutes); each treatment had four replicates. The final extract volume was adjusted with distilled water, ensuring 200 mg of gallic acid equivalents per kilo of meat. Then, the samples were placed in the ultrasonic bath at a fixed frequency of 170 W, 35 kHz. During the ultrasound application, the bath temperature was maintained at 10 °C with ice/ice water addition when necessary. The acerola´s extract showed a significant effect (P < 0.05) on the meat Cohesiveness and to a lesser extent before rupture. With the modification of the microstructure in the meat, there was a decrease in elasticity. The application of ultrasound to meat (170 W, 35 kHz) in times (5 and 10 minutes) combined with the marinating in a natural antioxidant acerolas residue extract improves the meat's quality characteristics, decreasing the hardness and chewiness.

In the present study, the evaluation of the carcasses and meat quality, in terms of chemical composition and fatty acid profile, of lambs from five autochthonous sheep breeds (Altamurana, Bagnolese, Gentile di Puglia, Laticauda, and Leccese) reared in continental Southern Italy, were studied. All the carcasses were evaluated according to the EU Mediterranean classification system for carcasses weighing less than 13 kg. Meat chemical composition and fatty acids profile were assessed on both loin and leg commercial cuts. Fatty acid composition of loin resulted in differences among breeds, displaying lower values of saturated fatty acid in Altamurana, Bagnolese, and Leccese breeds and the highest content of polyunsaturated fatty acid in the Altamurana breed. Principal component analysis grouped lamb according to fatty acid content and to conjugated linoleic acid (CLA), omega n-3 and n-6 fatty acids, thus, Altamurana, Bagnolese, and Leccese breeds are characterized by the highest values of CLA content. Our data demonstrated that lamb meat from autochthonous breed has good carcass quality and the content of CLA, n-3, and n-6 was valuable for human consumption, therefore, the valorisation of local meat quality can help to avoid the extinction of the autochthonous breed offering to the market and consumer’s high nutritive products.

Dry-cured pork loin is a very popular meat product in Mediterranean countries. Pork-loin is manufactured rubbing curing salts, nitrite and nitrate, and spices on the surface of the loin which is then dry-cured or smoked for several months. Although nitrite-derived compounds are crucial for the microbiological safety and development of a distinct flavour, there have been recent concerns about the adverse health effects of nitrite-derived compounds driving to the reduction of curing agents in meat products. In this study, we have evaluated the differences in microbiota and aroma of dry-cured pork loins manufactured with or without paprika and reduced ingoing amounts of nitrate and nitrite. Staphylococcus dominated the microbiota of pork loins without paprika, regardless of the nitrite and nitrate reduction. On the contrary, the reduction of nitrite and nitrate in loins with paprika had an important effect on the microbiota. In these loins a codominance of Staphylococcus and Bacillus together by Enterobacteriaceae occurred. Moreover, paprika addition and reduction of nitrite and nitrate seemed to promote proliferation of lactic acid bacteria. Occurrence of these genera was correlated with the generation of free amino acids and their derived volatile compounds setting clear differences in the aroma profile of dry-cured loins., This work was supported by grant RTI2018-098074-B-I00 from MCIU/AEI/FEDER.

The current investigation assessed the effect of pectin (PE) biodegradable nanocomposite coating containing curcumin nanoparticles (CNP) and ajowan (Carum copticum) essential oil nanoemulsion (ANE) combined with low-dose gamma irradiation on microbial, physiochemical, and sensorial qualities of lamb loins during refrigeration conditions. Active coating combined with gamma irradiation reduced the count number of mesophilic and psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae; and minimized lipid and protein oxidation changes, total volatile basic nitrogen content, met-myoglobin formation, and color deterioration in the loin samples. The increased shelf-life of lamb loins up to 25 days compared with 5 days assigned for the control group can be associated with the application of ionizing radiation and edible PE coating containing CNP and ANE, which might be due to the synergistic or additive effects of treatments. Overall, as an effective preservation technique, a combination of PE + CNP + ANE and irradiation can be recommended for prolonging the shelf-life of lamb loins during refrigerated storage.

FA dietary supplementation on the growth performance, carcass traits and histochemical characteristics of the Longissimus thoracis muscle from finishing pigs was investigated. Four hundred and twenty pigs were used in this study, and 105 animals (with five replicate pens and 21 pigs per pen) were assigned to one of four treatments: basal diet (BD) without additives (C−), BD + 10 ppm ractopamine hydrochloride + 0.97% lysine (C+), BD + 25 ppm of FA (FA), and BD + 25 ppm of FA + 0.97% lysine (FA-Lys). Dietary supplementation with FA or ractopamine increased both the average daily gain (14%) and loin muscle area (19%), while fat deposition decreased by 53%, in comparison with C− (p &lt, 0.05). The growth performance of pigs treated with FA was similar to those of ractopamine (p &gt, 0.05). The histochemical analysis showed that FA and C+ treatments induced a shift in muscle fiber types: from fast fibers to intermediate (alkaline ATPase) and from oxidative to glycolytic fibers. Muscle tissues from animals treated with FA or ractopamine had a lower cross-sectional area and a greater number of muscle fibers per area (p &lt, 0.05). Findings regarding growth performance and carcass traits indicate that FA supplementation at 25 ppm without extra-lysine can replace the use of ractopamine as a growth promoter in finishing pigs.

Meta-analysis methods were used to investigate the effects of collagen content, solubility and pyridinoline cross-link content on Warner-Bratzler shear force (WBSF) and sensory tenderness in major meat species. Data was collected from the literature on pork, beef and lamb and analyzed independently for each species. The beef data was categorized into subgroups according to muscle (loin and other muscle) and age (young,18 months and old, ≥18 months). The results showed that in beef, collagen content and pyridinoline cross-link content were positively correlated with WBSF and negatively with sensory tenderness, while collagen solubility was negatively correlated with WBSF. The correlation coefficients were greater in other beef muscles than loin. Significant correlations between collagen content and tenderness attributes were observed in old beef animals. However, non-significant relationships and large variations were found in pork and lamb. More studies with various muscles and ages are required for an in-depth understanding of the relationship between collagen characteristics and meat tenderness.

This study evaluates the effects of gelatin coating enriched with ethanolic propolis extract (PE) at 1%, 2% or 3% (w/v) on the quality parameters of pork meat during storage at 2 °C. Physical (pH, weight loss, color) and chemical parameters (percentage contents of metmyoglobin (MetMb), along with thiobarbituric acid reactive substances (TBARS)) were measured, and microbiological (total aerobic plate count (TAPC)) analysis, as well as consumer evaluation, was carried out every four days during the storage period of twelve days. The results indicated that the proposed treatments affected (p &lt, 0.05) the quality characteristics of meat samples. The high prevention of physicochemical alterations and maximum inhibition of microorganisms was obtained for samples stored in gelatin coatings containing 2% and 3% PE. Additionally, despite a slight deterioration in odor on Day 4 in the P3 group, no negative changes in overall acceptability of the P2 and P3 groups compared to uncoated samples were observed. The obtained results indicate a significant role of propolis extract incorporation into gelatin packaging to extend the shelf life of stored pork.

Departamento de ​Mejora Genética Animal (INIA), Aim of study: To evaluate the consequences for pork quality traits of replacing soybean meal with Narbon vetch in pig diets. Area of study: Castilla-Leon, Spain. Material and methods: 48 Duroc × Iberian barrows were fed diets with 0% (V0), 5% (V5), 10% (V10) and 20% (V20) inclusion of Narbon vetch. Pork quality traits investigated were 1) intramuscular fat, protein and moisture content of fresh loin, 2) fatty acid composition of subcutaneous fat, and 3) sensory attributes (Triangle test and a Simple Difference Test with a non-trained taste panel) of cured loin. Main results: Inclusion of Narbon vetch in the diet showed no significant effect on intramuscular fat, protein and moisture in fresh loin samples. Stearic acid was higher in subcutaneous fat of V5 than in V0 and V10 (p < 0.05), and oleic acid was higher in V10 than in V0, V5 and V20 (p < 0.05); no other differences in fatty acid composition were observed. Taste panelists tended to be able to distinguish V10 from V0 cured loins (p < 0.10), and were able to distinguish V20 from V0 loins (p < 0.05), in particular due to a perceived difference in taste, texture and marbling. No differences in intensity of the texture, marbling, aroma and color of cured loins were found between V0 and V5. Research highlights: Inclusion of Narbon vetch in pig diets did not significantly affect fresh loin composition or fatty acid composition of subcutaneous fat. Consumers perceived a difference in sensory characteristics of cured loin with replacement of soybean meal with Narbon Vetch, but they did not characterize this as more favorable., SusAn ERA‐Net project “Sustainability of pig production through improved feed efficiency”, an ERA‐Net cofunded under European Union’s Horizon 2020 research and innovation programme Project AGL2016‐75942‐R, 10 Pág.

18 Páginas.-- 5 Figuras.-- 3 Tablas, The effect of nitrate/nitrite (0, 37.5, 75, and 150 mg/kg) in the dry-cured loin formulation on the formation of lipid and protein oxidation products during in vitro digestion was evaluated. Dry-cured loins formulated with nitrate/nitrite resulted in significantly less lipid and protein oxidation than uncured loins before and after simulated digestion. Compared to loins added with 0 mg/kg nitrate/nitrite, dry-cured loins with 37.5, 75, and 150 mg/kg contained a significantly lower content of conjugated dienes, malondialdehyde, carbonyls, and non-heme iron, and higher amounts of nitrosylmioglobin and thiols. During in vitro digestion, the content of conjugated dienes, malondialdehyde, and carbonyls increased, while thiol content decreased, indicating the development of lipid and protein oxidative processes. At the end of the intestinal phase, the 75 mg/kg digests had a significantly higher content of conjugated dienes, while no differences were found among the other digests. During the in vitro intestinal phase (180 and 240 min), nitrate/nitrite curing resulted in significantly lower malondialdehyde concentrations in the 37.5, 75, and 150 mg/kg loin digests than in the uncured loin digests. No significant differences were observed at the end of the intestinal digestion phase between the cured loin digests. Digests of dried loins without nitrate/nitrite addition showed higher carbonyl contents than the nitrate/nitrite cured counterparts. The loss of thiols was significantly higher in loin digests without added nitrate/nitrite than in loin digests with different amounts of curing salts. The addition of 37.5 mg/kg nitrate/nitrite in the cured loin formulation prevents the formation of lipid peroxidation products and carbonyls from protein oxidation and thiol loss during digestion, This research was funded by JUNTA DE EXTREMADURA- Fondo Europeo de Desarrollo Regional (FEDER) from the European Union, project number IB16209 and grant GR18167.

Objective: The objective of this study was to evaluate functional properties of reduced-salt pork meat products made of pre-rigor pork loin treated by different freezing temperatures (–30°C and –70°C) during storage.Methods: Pre-rigor cured pork loin with 1.0% added salt was compared to post-rigor muscle added with 1.5% salt for pH, color (L*, a*, b*), cooking loss (CL), expressible moisture, warner-Bratzler shear value, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN).Results: Pre-rigor cured pork loins had higher pH and temperature than post-rigor ones as raw meat (p0.05). No color differences were observed during storage period after cooking (p>0.05). The CL (%) of pre-rigor cured pork loins was the lowest when frozen at –70°C. The TBARS and VBN increased from 8 weeks of storage (p0.05). Pre-rigor cured pork loins added with 1.0% salt showed similar characteristics to post-rigor pork loins added with 1.5% salt.Conclusion: Cured pork loins could be produced using pre-rigor muscle added with 1/3 of the original salt level (1.5%) and could be stored for up to 4 wks of frozen storage, regardless of a frozen temperature of –30°C or –70°C without detrimental effects.

A mixed natural preservative, including grapefruit seed extract (GSE), cinnamaldehyde (CA), and nisin, was investigated for the reduction of Listeria monocytogenes growth on lettuce and raw pork loin. The MIC of each natural preservative was investigated for L. monocytogenes strains tested. Following central composite design, lettuce and pork loin were inoculated with a cocktail of three strains of L. monocytogenes (ATCC 15313, H7962, and NADC 2045 [Scott A]) and treated with the mixed natural preservative that included GSE (0.64 to 7.36 ppm), CA (1.6 to 18.4 ppm), and nisin (0.48 to 5.5 ppm). The MIC of GSE was 31.25 ppm in tested L. monocytogenes strains, and of CA was 500 and 1,000 ppm in L. monocytogenes ATCC 15313 and the other L. monocytogenes strains, respectively. The MIC of nisin was 250 ppm. The R2 value of this model was more than 0.9, and the lack of fit was not significant. The mixed natural preservative showed a synergistic antimicrobial effect and reduced the growth of L. monocytogenes by 4 to 5 log CFU/g on lettuce. In addition, the reduction of L. monocytogenes on pork loin was 3 log CFU/g. The mixed natural preservative, which consisted of GSE (6 to 8 ppm), CA (15 to 20 ppm), and nisin (5 to 6 ppm), increased the antibacterial effect against L. monocytogenes. These results suggest that the use of the mixed natural preservative could reduce the economic cost of food preparation, and response surface methodology is considered effective when measuring synergy among antimicrobials.

The present study was carried out to explore the impacts of dietary supplementation of enzyme mixture with sodium butyrate on the growth performance, carcass traits, blood profile and economic benefit in two breeds of weanling rabbits adapted to survive in Egypt (New Zealand White and Rex). One-hundred and twenty weaned male rabbits (New Zealand White and Rex) of 6 weeks of age and 770.5 ± 20 g body weight were allotted randomly into four groups in a factorial arrangement. The obtained results indicated that there were non-significant differences in all growth performance traits, blood profile and economic parameters due to the breed effect. However, there were significant differences in most of carcass traits due to the breed effect except total giblets and New Zealand White breed showed the highest value of these parameters including dressing % (p

An increasing concern about the usage of chemical additives in meat products has resulted in the use of natural ingredients instead of chemical additives in meat products. Therefore, this study aimed to investigate the effect of incubation period on the physicochemical characteristics of meat products cured with spinach and starter culture containing Staphylococcus carnosus. The pH, color, TBARS lipid oxidation, volatile basic nitrogen, residual nitrite content, and microbial number in cured pork loin were determined by incubating it with spinach and starter culture for the following durations: 3, 6, 9, 12, 24, and 48 h. The pH and TBARS values of cured pork loin incubated with spinach and starter culture decreased in a time-dependent manner. An increase in the incubation time from 3 to 48 h resulted in a significant increase in the redness and volatile basic nitrogen content. The residual nitrite content was observed to be maximum in samples from the I48 group followed by the control (+), preconverted nitrite group, and I24 groups. Thus, we found that incubation with spinach and starter culture for 24 h yields a good-quality cooked sliced cured pork loin.

Objective The purpose of this study was to investigate the effect of fermented spinach derived nitrite and sodium nitrite on cured pork loin. Methods The following treatments were prepared using brine (8% [w/v] salt): Control (−), no nitrite added; Control (+), 0.08% (w/v) sodium nitrite brine; T1, 0.04% (w/v) nitrite fermented spinach juice in 0.04% (w/v) sodium nitrite brine; T2, spinach juice in 0.04% (w/v) sodium nitrite brine; T3, 0.04% (w/v) nitrite fermented spinach juice used as sodium nitrite free brine; and T4, spinach juice used as sodium nitrite free brine. T2 and T4 were incubated to allow to reduce nitrate to nitrite. Results Spinach juice did not affect cooking loss and pH but negatively influenced flavor and overall acceptability (p0.05). Residual nitrite content decreased with decreasing synthetic nitrite levels. T1 and control samples showed no significant differences in overall acceptability (p>0.05). Conclusion Thus, combined synthetic and natural nitrites improved the quality of cured pork loin.

The demand for meat from animals raised with the minimum use of antibiotics is growing. Also, the use of prebiotics, antibiotics, type of cut of meat to modify the fatty acid profile and the effects on consumer preferences are still not clear. The present study investigated the fatty acid profile, the health, and risk fatty acid indices and the consumer sensory evaluation of rabbit’s meat fed inulin and flavomycin as additives. Forty-eight New Zealand rabbits were randomly arranged into 4 treatments of 12 animals each. The control group did not receive antibiotic or inulin supplementation. The second group was supplemented with inulin while the third group received flavomycin as supplement. The fourth group received both inulin and flavomycin. Inulin addition in rabbit’s diet increases beneficial fatty acids (CLA and n3-PUFA) and enables a better health-promoting index while reducing the atherogenic and thrombogenic indices of meat. The type of cut of meat (loin, fore legs and hind legs) had a minor impact on changing the fatty acid profile. In contrast, inulin or flavomycin addition showed larger modifications than type of cut of meat on this respect. Flavomycin reduced hedonic properties of meat. Loin tended to be the most preferred cut of meat. Inulin is a good alternative to avoid the utilization of antibiotics in rabbit’s feeding.

Objective In this study, we evaluated the nutritional value and antioxidant activity of black goat loin (BGL) and black goat rump (BGR) meat. Methods We evaluated the proximate compositions, collagen and mineral contents, and fatty acid compositions of BGL and BGR with respect to their nutritional value. The levels of bioactive compounds such as L-carnitine, creatine, creatinine, carnosine, and anserine were also measured. The ferric reducing antioxidant power (FRAP), 2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) radical scavenging, and oxygen radical absorption capacity (ORAC) were assessed to evaluate the antioxidant activity of BGL and BGR. Results BGR showed higher collagen, Fe, Ca, P, and Na contents than did BGL (p

This study aimed to investigate the effect of an electric field refrigeration (EFR) on the quality characteristics of pork loin including dry aging loss, pH, water holding capacity (WHC), cooking loss, color, shear force, thiobarbituric acid reactive substances (TBARS), and microbial growth during dry aging (0, 1, 2, 3, 4, 7, and 9 wk) in comparison with a commercial refrigerator (CR). Total plate counts (TPC) of the CR group approached 8.07 Log CFU/g at 2 wk of dry aging, thus indicating meat spoilage. Cooking loss, lightness, and shear force of EFR were significantly decreased (p

Increasing the lipid concentration and/or inclusion of nitrate in the diet of ruminant livestock have been proposed as effective strategies to reduce the contribution of methane from the agricultural sector to greenhouse gas emissions. In this study, the effects of increased lipid or added nitrate on beef eating quality were investigated in two experiments. In experiment 1, lipid and nitrate were fed alone with two different and contrasting basal diets to finishing beef cattle. In the second experiment, lipid and nitrate were fed alone or in combination with a single basal diet. The sensory properties and retail colour shelf life of loin muscle samples obtained were then characterized. Overall, neither lipid nor nitrate had any adverse effects on sensory properties or colour shelf life of loin muscle.

Sphingomyelin (SM) species are major sphingolipids in pork meat that affect quality parameters, such as health benefits due to their protective properties against chronic diseases; however, their spatial distribution remains unclear. We used matrix-assisted laser desorption/ionization (MALDI)-imaging mass spectrometry (IMS) to investigate the distribution and composition of SM species in pork chop consisting of longissimus thoracis et lumborum muscle (loin), intermuscular fat tissue, transparent tissue, and spinalis muscle. Four SM species were identified by liquid chromatography-electrospray ionization-tandem MS (MS/MS) and MALDI-MS/MS and visualized using MALDI-IMS. SM species containing stearic acid were predominantly distributed in the loin and spinalis muscle, whereas SM species containing palmitic, lignoceric, and nervonic acids were predominantly distributed in transparent tissue. These results indicated that the distribution of SM species differed among the pork tissues, depending on the tissue-specific fatty acid composition. The total amount including all identified SM species was higher in the loin than in spinalis muscle. Pork is reportedly associated with increased risk for chronic diseases due to the high amount of heme iron. From the observation of color, the amount of heme iron was lower in loin than in spinalis muscle. Thus, the degree of risk for chronic diseases might be lower in the loin than in spinalis muscle. This is the first report on the tissue-specific distribution of SM species in meat at a microscopic resolution using IMS. MALDI-IMS analysis may be useful in assessing the association between SM species and quality parameters of pork meat. PRACTICAL APPLICATION: Sphingomyelin (SM) species are major sphingolipids in pork meat. SM species affect quality parameters such as health benefits due to their protective properties against colon cancer and atherosclerosis. Matrix-assisted laser desorption/ionization-imaging mass spectrometry analysis combined with liquid chromatography-electrospray ionization-tandem mass spectrometry is a suitable method to directly investigate the distribution and composition of SM species at microscopic level among different tissues of pork meat. Therefore, this method is useful to assess the SM species-induced health effect of different tissues of pork meat.

This trial was carried out with the objective to evaluate the effect of feeding dried carnauba wax palm fruit on the quality of goat meat. Initially, the animals were divided into two groups: a control group, fed with ground corn-based concentrate, and a treatment group, fed with dried carnauba wax palm fruit included in the concentrate. After 28 days of feeding, the animals were slaughtered, and different muscles (Longissimus lumborum and semimembranosus) were evaluated for physicochemical characteristics, fatty acid profile, and expression of some genes related to meat quality. The diet with carnauba wax palm fruit does not interfere in the chemical composition of the meat in terms of moisture content, protein, fat, pH, and meat color. On the other hand, palmitic (C16:0) and linoleic (C18:2) fatty acids presented differences between muscles in the group fed carnauba wax palm fruit. The treatment with carnauba wax palm fruit reduces the expression of genes related to lipogenesis and cholesterol metabolism, suggesting the production of a tender meat with lower cholesterol content. The inclusion of carnauba wax palm fruit in the diet of does maintained the physicochemical characteristics of the loin and leg, and it reduced the expression of the analyzed genes, suggesting improvement in meat quality.

The lipid characteristics of the intramuscular fat (IMF) from skeletal muscles of different beaver carcass parts (the loin, hind leg and shoulder) were characterised in detail for the first time. The shoulder muscles had higher (P 0.05) proportion of n-3 polyunsaturated fatty acids (PUFA) than the loin muscles, which had higher percentages of saturated fatty acids (SFA), odd-chain fatty acids (OCFA) and sum of conjugated linoleic acids (ΣCLA). Moreover, the shoulder muscles were found to contain higher fat, cholesterol and total fatty acids (FA) concentrations, as well had a beneficial fatty acid profile, especially in terms of the absolute content of PUFA and some nutritional FA indices (thrombogenic index and SFA/PUFA), as well as FA ratios (n-6/n-3 and PUFA/SFA). No differences (P 0.05) in lipid oxidation parameters (FFA, PV and TBARS) were observed between muscles from different carcass parts. Irrespective of muscle location, the predominant class of FA in IMF of beaver was PUFA (averaging 49.39%), followed by SFA (27.81%) and MUFA cis (15.96%). Linoleic acid (LA, 18:2 n-6) was the most abundant FA in all muscles (34% of total FA). Minor percentages of unusual FA (OCFA, trans FA and branched-chain FA), which are more typical for ruminants than monogastric animals, were also detected (3.46%, 1.92% and 1.22%, respectively).

Roasted Pork Loin prepared with the cook-chill system under an aerobic and modified atmosphere packaging with 40%CO2/60%N2 and two different storage temperatures (3 °C and 8 °C) were assessed for microbial load and meat quality parameters. Sampling was performed for microbiological, physical-chemical and sensory analysis and was carried out at predetermined time intervals: 0, 3, 6, 9, 13, 17, 20 and 27 days. Lactic acid bacteria constituted part of the microbiota, reaching 7 log (CFU/g) at the end of storage in MAP at 8 °C. Pseudomonas spp., moulds and yeasts occurred in higher counts in aerobic packaging samples. Thiobarbituric acid reactive substances showed higher levels in samples stored under aerobic packaging, reaching mean levels of 5.6 and 8.3 mg malondialdehyde/kg at 3 °C and 8 °C respectively. Total volatile basic nitrogen showed higher levels in samples stored at 8 °C in both packaging conditions. The shelf-life of Roasted Pork Loin was estimated at 5 days in aerobic packaging and at 20 days in modified atmosphere packaging when stored at 3 °C.

The aim of the presented study was to investigate the impact of pulsed light on the reduction of Salmonella Typhimurium and Yersinia enterocolitica on pork skin and loin. Fluences of 0.52 to 19.11 J/cm2 were applied to the pathogen-inoculated products to perform microbiological studies, as well as analyses of color, temperature, lipid peroxidation and odor. Reductions on pork skin ranged from 1.73 to 3.16 log for Salmonella and from 1.48 to 4.37 log for Yersinia. Microbial reduction was significantly lower on pork loin, varying between a minimum of 0.4 and a maximum of 1.7 log for both pathogens. Treatments ≥7.36 J/cm2 modified the color parameters of pork skin and fluences ≥9.66 J/cm2 rendered pork loin samples less red. All studies with pulsed light resulted in odor changes, except for the experiment on pork skin at 0.52 J/cm2. Despite significant microbiological reduction on pork skin, further studies should be carried out to optimize this promising technology.

Author(s): Rivera-Villegas, A; Estrada-Angulo, A; Castro-Perez, BI; Urias-Estrada, JD; Rios-Rincon, FG; Rodriguez-Cordero, D; Barreras, A; Plascencia, A; Gonzalez-Vizcarra, VM; Sosa-Gordillo, JF; Zinn, RA | Abstract: ObjectiveWe compare the effects of three different approved sources of supplemental zilpaterol on growth-performance responses and carcass characteristics of finishing lambs.MethodsTwenty four Pelibuey×Katahdin lambs (46.75±2.43 kg) were used in a 33-day feeding trial. Lambs were fed a dry rolled corn-based finishing diet. Treatments consisted of the non-supplemental basal diet (Control) versus the basal diet supplemented with 125 mg zilpaterol/kg of diet (as fed basis) from three commercial sources marketed in Mexico: Zilmax (ZIL), Grofactor, and Zipamix.ResultsCompared to controls, zilpaterol (ZH) supplementation did not affect dry matter intake (DMI), but increased carcass adjusted daily weight gain (ADG, 36.7%), gain efficiency (34.2%), and dietary net energy (26.0%), and decreased (23.4%) the ratio of observed:expected DMI. Compared to controls, supplemental ZH increased hot carcass weight (6.4%), dressing percentage (3.2%), m. longissimus thoracis (LM) area (15.6%), and shoulder muscle:fat ratio (28.7%), but decreased kidney-pelvic-heart fat, and fat thickness. Supplemental ZH increased 10.9% and 14.3% whole cut weight of loin and leg, respectively, and the proportion (as percentage of cold carcass weight) of leg (4.3%). These increases were reflected in greater forequarter and hindquarter weights. Lambs fed ZH increased (4.6%) empty body weight (EBW) and reduced (14.7%) liver/spleen weight (as g/kg EBW). Likewise, ZH supplementation tended (p = 0.08) to lower (8.9%) visceral fat. Growth performance, energetic efficiency, hot carcass weight, dressing percentage, LM area and whole cuts were not different across supplemental ZH sources. However, compared with non-supplemented controls, only ZIL appreciably decreased carcass fat distribution, including fat thickness, percentage kidney pelvic and heart fat, shoulder fat, and visceral fat.ConclusionSupplemental ZH increases ADG, gain efficiency, carcass dressing percentage, and LM area. The magnitude of these responses was similar among ZH sources. Nevertheless, compared with non-supplemented controls, only ZIL appreciably decreases carcass fat. The basis for this is uncertain, but indicative that some practical differences in zilpaterol bio-equivalency may exist across commercial sources tested.

The effects of conjugated linoleic acid (CLA) supplementation on pig loin muscle growth performance, meat quality and fatty acid profiles were compared with the effects of ractopamine supplementation. Two hundred seventy commercial Landrace-Yorkshire pigs (135 barrows and 135 gilts/BW = 75 kg) were randomly assigned to one of three treatments. Ninety animals per treatment were allocated into groups of 30 animals (15 barrows and 15 gilts) with three replications. The treatments were as follows: RAC (diet given on the farm and included ractopamine and mixed vegetable oils); CLA 0.5% (basal diet + CLA 0.5%); and CLA 1% (basal diet + 1% CLA). Final weight and daily gain were affected by treatment × sex in gilts supplemented with CLA 0.5% but not in barrows. Feed intake was reduced in animals supplemented with CLA at 0.5%. Supplementation with CLA did not affect the meat quality parameters (p > .05). CLA 1% delayed the lipid oxidation of the pork meat. CLA 1% decreased the contents of 18:1, 18:2, 20:5 n3, and 22:6 n3 in intramuscular fat compared to those in unsupplemented animals (p

The efficiency of feed mixes with organic and inorganic iron complex compounds (204 g/t of ferrous sulfate and 200 g/t of Bioplex Iron premix) and 467 g/t Bioplex Iron premix has been ascertained during surveys with growing pigs. This allowed increasing the average daily liveweight gains by 3.9 and 7.2% in the experimental groups compared to the control group and to reduce the production costs of feeds, proteins, and the metabolic energy per product unit. It was found that the animals in the experimental groups surpassed the control young pigs in the body preslaughter weight, the chilled carcass weight, and the slaughter yield by 3.9 and 5.0%, 4.6 and 7.9, and 0.5 and 2.0%, respectively. The largest loin eye size (6.0% larger) was in the young pigs fed the diets with organic iron compound. The increases in the iron deposition in the liver, the spleen, the small intestine, and the stomach by 29.6, 45.6, 42.0, and 85.8%, respectively, were recorded. The histological studies proved a high physiological status of the internal organs providing the main functions of digestion and absorption of the nutrients with increasing the bioactive compound in the feed mixes for the growing pigs. The dietary supplements, which could contain both organic iron in complex with its mineral form and pure organic iron compounds, improved the profitability of pork production by 4.7 and 8.3%, respectively.

This study was designed to investigate clenbuterol, salbutamol, and ractopamine concentrations in fresh meat products. A total of 801 samples of ribs, loin, and internal organs of pigs, cattle, and lamb were collected from retail and wholesale markets in nine districts of Jilin Province, Northeast China. The three β-agonists were analyzed by LC-MS/MS. Results showed that 11.36% of the samples contained prohibited β-agonists. Detection rates of β-agonists decreased in the following order: Clenbuterol (6.37%) > Ractopamine (2.62%) > Salbutamol (2.37%). The β-agonists levels were higher for pork than for beef and lamb. The detection rate of meat products decreased in the following order: pork loin (28.72%) > pork ribs (24.72%) > pork internal organs (20.24%) > beef loin (6.67%) > beef internal organs (6.19%) > beef ribs (5.00%) > lamb internal organs (3.45%) > lamb ribs (3.41%) > lamb loin (3.26%). Only one β-agonists was detected per sample. On the surface of our research, the amount β-agonists of added to fresh meat products in Jilin Province of China is relatively safe.

The optimized use of dietary nutrients and the accurate knowledge of the growth dynamics of body components is important for efficient pig production. This study aimed at evaluating the growth of carcass components and organs of Swiss Large White pigs from birth to 140 kg BW depending on the CP and amino acid (AA) supply. A total of 66 entire males (EM), 58 castrates (CA) and 66 female (FE) pigs were used. From 20 kg BW onwards, they had either ad libitum access to a control (C) or a diet (LP) with 20% lower CP, lysine, methionine + cystine, threonine and tryptophan content compared to C. The weight of organs, primal cuts and external fat were recorded in eight EM and eight FE; at 10 kg BW, on two EM, CA and FE each, and at 20 kg BW, on eight pigs from each sex. From 40 to 140 kg BW at 20 kg intervals, measurements were recorded on four pigs per sex and dietary treatment. The weight of each component was related to empty body (EB) using allometric regressions. Kidneys were heavier (P, Animal, 13 (10), ISSN:1751-7311, ISSN:1751-732X

Fresh meat products are highly perishable and require optimal packaging conditions to maintain and potentially extend shelf-life. Recently, researchers have developed functional, active packaging systems that are capable of interacting with food products, package headspace, and/or the environment to enhance product shelf-life. Among these systems, antimicrobial/antioxidant active packaging has gained considerable interest for delaying/preventing microbial growth and deteriorative oxidation reactions. This study evaluated the effectiveness of active linear low-density polyethylene (LLDPE) films coated with a polycaprolactone/chitosan nonwoven (Film 1) or LLDPE films coated with a polycaprolactone/chitosan nonwoven fortified with Colombian propolis extract (Film 2). The active LLDPE films were evaluated for the preservation of fresh pork loin (longissimus dorsi) chops during refrigerated storage at 4 °C for up to 20 d. The meat samples were analyzed for pH, instrumental color, purge loss, thiobarbituric acid reactive substances (TBARS), and microbial stability (aerobic mesophilic and psychrophilic bacteria). The incorporation of the propolis-containing nonwoven layer provided antioxidant and antimicrobial properties to LLDPE film, as evidenced by improved color stability, no differences in lipid oxidation, and a delay of 4 d for the onset of bacteria growth of pork chops during the refrigerated storage period.

This study aims to evaluate an effect of pig diet supplementation with ethyl esters derived from linseed oil with a high content of alpha-linolenic acid (ALA) on the fatty acids profile of meat. The study was conducted on Polish Landrace fatteners supplemented for a period of 7 weeks (control and experimental groups of 8 animals each, 16 in total). After this period, loin (Longissimus dorsi) and ham (Biceps femoris) samples were collected for laboratory analysis, including basic composition (fat, protein, ash, dry matter) and fatty acids (FAs) profile. The supplementation caused a significant increase in the level of ALA acid, decrease in the content of saturated fatty acids (SFAs), increase in unsaturated FAs level, and resulting decrease in the ratio of n-6/n-3. The indices of atherogenicity and thrombogenicity were beneficially altered in the experimental groups. It can thus be supposed that meat enriched this way may be considered as an interesting choice for consumers who are aware of the importance of diet consumed.

The aim of the study was to investigate the effect of modified lysozyme on the microflora, physicochemical and sensory characteristics of pork loin packaged in modified atmospheres and stored at 4 ± 1 °C. Different gas compositions (M1 65:25:10 O2:CO2:N2, M2 50:40:10 O2:CO2:N2, M3 80:20 O2:CO2) were used. The microbiological parameters (APC, Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria), physicochemical indexes (pH, colour) as well as a sensory attribute, i.e., aroma were analysed. Meat samples were tested after five, 12, 19, 23, and 28 days of storage. Changes in the qualities of pork were determined throughout the storage. The proportions of polymeric forms, hydrolytic activity and hydrophobicity were determined in the lysozyme preparation. Modified lysozyme exhibited higher hydrophobicity and lower hydrolytic activity than lysozyme monomer. The colour parameters L* and a* were not considerably affected by the addition of modified lysozyme. The sample with the modified lysozyme was given the highest score for aroma. In comparison with the monomer, the modified lysozyme exhibited greater antibacterial effect, especially against Pseudomonas and Enterobacteriaceae. Microbial growth rates in the sample with modified lysozyme, packaged in an atmosphere with the highest content of CO2 (total plate count 4.59 log CFU/cm2, moulds and yeasts 2.17 log CFU/cm2) were lower than those observed in the sample without lysozyme packed under M1 and M3 (20−25% CO2). The use of an atmosphere with gas composition and modified lysozyme considerably extended the shelf life of pork. The combination of the atmosphere with the highest content of carbon dioxide (50% O2, 40% CO2, 10% N2) and modified lysozyme resulted in the best effect. This strategy extended the shelf-life by more than 20%, as compared with the control sample without lysozyme, packaged in an atmosphere of 50:40:10 O2:CO2:N2.

Enogen Feed Corn (EFC; Syngenta Seeds, LLC, Downers Grove, IL) hybrids contain a trait for expression of heat-stable α-amylase in the grain. α-Amylase is an enzyme responsible for breakdown of starch in the small intestine; supplementation of exogenous α-amylase to pigs may result in greater starch digestibility and thus improved gain efficiency. A total of 288 pigs (Line 600 × 241, DNA, Columbus, NE; initially 41.6 kg) were utilized in an 82-d trial to determine if replacing conventional yellow dent corn (CONV) with EFC in diets with or without distillers dried grains with solubles (DDGS) influences growth performance and carcass characteristics. Pens of pigs were randomly assigned to one of four dietary treatments balancing for initial body weight. There were nine pens per treatment with eight pigs per pen (an equal number of barrows and gilts per pen). Treatments were arranged in a 2 × 2 factorial with main effects of corn source (CONV or EFC) and DDGS (0% or 25%). Experimental diets were fed in meal form in three phases: days 0 to 29, 29 to 47, and 47 to 82. Pigs were weighed approximately every 2 wk and at the beginning of each phase. On day 82, pigs were transported to a commercial abattoir for processing and carcass data collection. Data were analyzed using PROC GLIMMIX procedure of SAS with pen as the experimental unit. There were no corn source by DDGS interactions (P > 0.05) observed for overall performance or carcass characteristics. Overall, average daily gain (ADG) was marginally greater (P < 0.089) for pigs fed EFC than CONV with no evidence (P > 0.196) for difference in average daily feed intake (ADFI), gain:feed ratio (G:F), hot carcass weight (HCW), or other carcass traits. Addition of DDGS decreased (P < 0.047) overall ADG and G:F. Pigs fed DDGS had marginally lower (P < 0.071) HCW, less (P < 0.050) backfat depth, greater (P < 0.026) loin depth, and greater (P < 0.020) percentage lean and carcass fat iodine value (IV). In summary, addition of 25% DDGS to the diet decreased ADG and increased carcass fat IV. Pigs fed EFC tended to have improved overall ADG; however, G:F and carcass characteristics were not different between corn sources. These results suggest that EFC, although not beneficial, may be used as a substitute for CONV without any deleterious effects on growth performance. Further research should be conducted to understand whether addition of EFC to swine diets could be beneficial in younger pigs exhibiting decreased pancreatic α-amylase secretion following weaning or whether heat treatment of diets, such as pelleting, may influence the response to EFC.

Synthetic antioxidants (e.g.butylhydroxytoluene, BHT) are routinely used for to restrict oxidative processes of meat products, but they are implicated as harmful to the health of humans. Therefore natural alternatives, such as plant antioxidants, have been sought as replacements. Plant antioxidants when added to the diet can be incorporated into meat and reduce the need for the addition of synthetic antioxidants during processing. The objective of this study was to evaluate the effects of ethanol extracts of mango seeds (EEMS) in the diet of pigs on qualitative parameters and total antioxidant capacity of mortadella produced from these animals. Thirty-two pigs with an average 60 days of age were distributed among four treatments: control=no antioxidant; BHT=200ppm BHT; EEMS200=200ppm of EEMS and EEMS400=400ppm of EEMS. At 145 days of age the animals were slaughtered and loin was removed for the preparation of mortadella, which was analyzed during 90 days of storage at 4°C. A higher content of polyphenolic compounds and, total antioxidant capacity in mortadellas processed with meat of animals which consumed the EEMS400 ration after 60 and 90 days of storage was observed. EEMS polyphenolic antioxidants incorporated into pork through the diet results in an increase of total antioxidant capacity in the processed product.

The objective of the present study was to evaluate the viability of a mycotoxin adsorbent based on beta-glucans from cell walls of Saccharomyces cerevisiae and bentonites in the diets of confined lambs of the Texel breed. Twenty-four lambs (12 males and 12 females) with an average weight of 18.6 kg ± 1.6 were divided into two groups: treated (with adsorbent) and control. The animal diets contained the mycotoxins aflatoxin B1, fumonisin B1 and B2, zearalenone, and deoxynivalenol in concentrations within guidance levels. The animals were slaughtered with body weight of approximately 26.4 kg. The performance and carcass variables of the lambs were evaluated. The daily weight gain was higher in the treated group (216.24 g) than in the control group (185.90 g). The averages for loin eye area, subcutaneous fat thickness, and marbling were 13.93 cm2, 2.66 mm, and 3.20 in the treated group and 12.16 cm2, 2.6 mm, and 3.25 in the control group, respectively. The true, hot, and cold carcass yield, and the carcass cooling losses did not differ between groups. The carcasses were similar in conformation and fat finishing degree, with averages of 3.95 and 3.83, respectively. To the best of our knowledge, this is the first study to evaluate the effect of a mycotoxin additive in the diet of finishing lambs. The use of mycotoxin adsorbent in confined lambs was feasible, and its use resulted in greater daily weight gain in lambs and average net profit.

Simple Summary Outdoor farming systems are associated with health, animal welfare, sustainability, and food security, making them highly desirable for consumers. In this trial, it was possible to confirm that pig physical activity, a major factor in the traditional and extensive production systems of the Alentejano pig, influences animal welfare and the results of biochemical and zootechnical parameters. In this perspective, breeding pig breeds that perform spontaneous physical activity has greater advantages for producers, as pigs can reach the same slaughter weight in less time and with lower feed costs than animals reared in individual pens. Based on these results, the negative impacts that system intensification (with the consequent reduction in the vital space of each animal and the physical activity performed) may have on animal welfare, animal performance and on the quality of the meat obtained, should be considered. Abstract This study evaluated the effects of physical activity on blood, growth, carcass, and meat quality of finishing Alentejano (AL) pigs. Pigs, reared from ~87 to 160 kg in individual pens (no exercise area, NE group, n = 9) or in an outdoor park (with exercise area, WE group, n = 9), were fed commercial diets (85% ad libitum). WE pigs were in a park (~400 m2) with a feeding area separated from the drinking area with an automatic waterer, forcing pigs to walk at least 800 m daily. Blood samples were obtained during the trial (weeks 2, 11, and 18) and at slaughter. The left-side carcass was submitted to commercial cuts, and samples from loin, tenderloin, and dorsal subcutaneous fat (DSF) were analyzed. Plasma urea in WE pigs was higher in weeks 2 and 11, while cholesterol, LDL-cholesterol, cholesterol to HDL-cholesterol and LDL- to HDL-cholesterol ratios, and cortisol were lower in weeks 11 and 18. Final weight and average daily gain were higher and feed conversion ratio lower in WE pigs. DSF thickness and carcass weight were higher in WE pigs, leading to higher carcass yield. Finally, loin and tenderloin from WE pigs presented higher total protein content. These data show that allowing physical activity affects metabolism, growth, and carcass and meat quality of AL pigs.

One of the main drivers in consumer meat choice is flavor with some pleasing flavor attributes associated with high oleic acid (C18:1) content in the intramuscular fat. This project aimed to produce pork with a distinctively pleasant bouquet by feeding C18:1 rich macadamia oil compared to corn oil. The project also tested three feed formulations based on cereals and pulses representing different pork producing areas: corn/soy (CS), sorghum-lupins (SL), or wheat/canola (WC). Compared to corn oil, feeding macadamia oil resulted in a significant increase in the C18:1 content in pork loin (longissimus dorsi) with the CS showing a higher impact than the WC diets. Pork loins from the two CS-based groups (CS-Corn and CS-Macadamia) were selected for a consumer sensory study involving 82 panelists (39 of Chinese background). Across ethnic backgrounds the taste of high C18:1 pork resulted in the highest hedonic values.