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Abebe BK, Wang J, Guo J, Wang H, Li A, Zan L. A review of emerging technologies, nutritional practices, and management strategies to improve intramuscular fat composition in beef cattle. Anim Biotechnol 2024; 35:2388704. [PMID: 39133095 DOI: 10.1080/10495398.2024.2388704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Accepted: 07/31/2024] [Indexed: 08/13/2024]
Abstract
The flavour, tenderness and juiciness of the beef are all impacted by the composition of the intramuscular fat (IMF), which is a key determinant of beef quality. Thus, enhancing the IMF composition of beef cattle has become a major area of research. Consequently, the aim of this paper was to provide insight and synthesis into the emerging technologies, nutritional practices and management strategies to improve IMF composition in beef cattle. This review paper examined the current knowledge of management techniques and nutritional approaches relevant to cattle farming in the beef industry. It includes a thorough investigation of animal handling, weaning age, castration, breed selection, sex determination, environmental factors, grazing methods, slaughter weight and age. Additionally, it rigorously explored dietary energy levels and optimization of fatty acid profiles, as well as the use of feed additives and hormone implant techniques with their associated regulations. The paper also delved into emerging technologies that are shaping future beef production, such as genomic selection methods, genome editing techniques, epigenomic analyses, microbiome manipulation strategies, transcriptomic profiling approaches and metabolomics analyses. In conclusion, a holistic approach combining genomic, nutritional and management strategies is imperative for achieving targeted IMF content and ensuring high-quality beef production.
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Affiliation(s)
- Belete Kuraz Abebe
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, People's Republic of China
- Department of Animal Science, Werabe University, Werabe, Ethiopia
| | - Jianfang Wang
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, People's Republic of China
| | - Juntao Guo
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, People's Republic of China
| | - Hongbao Wang
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, People's Republic of China
| | - Anning Li
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, People's Republic of China
| | - Linsen Zan
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, People's Republic of China
- National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi, People's Republic of China
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Erasmus SW, Sohaib M, Revilla I, Vivar-Quintana AM, Giancoli SJ. Markers for meat provenance and authenticity with an account of its defining factors and quality characteristics - a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:7027-7084. [PMID: 38545907 DOI: 10.1002/jsfa.13492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 03/08/2024] [Accepted: 03/28/2024] [Indexed: 05/09/2024]
Abstract
Provenance is becoming increasingly important in meat supply chains as it lends products higher perceived quality. However, its precise definition and interpretation along with its associated characteristics factors have remained somewhat elusive. This review meticulously defines meat provenance while dissecting the essential factors and associated quality attributes that constitute its essence and are subsequently employed to establish pertinent markers for provenance. Meat provenance emerges as a multi-dimensional construct stemming from the adept management of a constellation of factors relating to geographical origin, farm production system, traceability, and authenticity. Through intricate interactions, these factors unveil innate originality that not only forges a distinct reputation but also imparts a unique typicity to the meat product. Gaining insights into a meat product's provenance becomes attainable by scrutinizing its pertinent composition and organoleptic quality traits. Trace elements and stable isotopes stand out as provenance markers, forging a direct connection to both geographical origin and dietary sources. While somewhat less direct in linkage, other markers such as plant biomarkers, fatty acid composition, pH levels, flavour and aromatic compounds along with organoleptic characteristics contribute to the overall understanding of provenance. Additionally, the identification of animal species and breeds serves as key markers, particularly in the context of protected geographical indications. The study findings are useful for the various stakeholders of how the information for meat provenance can be linked with intrinsic and extrinsic factors for meat quality and protecting the integrity of the supply chain with special reference to traceability and authenticity. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
| | - Muhammad Sohaib
- Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Isabel Revilla
- Food Technology Area, Universidad de Salamanca, Escuela Politécnica Superior de Zamora, Zamora, Spain
| | - Ana María Vivar-Quintana
- Food Technology Area, Universidad de Salamanca, Escuela Politécnica Superior de Zamora, Zamora, Spain
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Benito-Díaz A, Sarmiento-García A, García-García JJ, Vieira C, Domínguez E, Bodas Rodríguez R, Gómez-Gordo L, Vicente-Galindo P. Statistical approaches for assessing meat quality and heifer rumen histology based on dietary forage. Front Vet Sci 2024; 11:1416365. [PMID: 39170637 PMCID: PMC11337225 DOI: 10.3389/fvets.2024.1416365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Accepted: 06/28/2024] [Indexed: 08/23/2024] Open
Abstract
Introduction Feeding local forages to ruminants is a promising strategy for enhancing metabolic processes, promoting sustainable farming, and improving product quality. However, studies comparing the effects of different forages on rumen histology and meat attributes of heifers are limited and variable. Material and methods This study evaluated the benefits of incorporating local forages into heifer diets by comparing barley straw (BS) and oat hay (OH) on heifer attributes focusing on meat quality (MQ) and rumen status (RS). Sixteen crossbred (Charolais x Limousin) female heifers (7 months of age, 263 ± 10.50 kg) were randomly assigned to two dietary treatments (BS or OH) over 120 days. Results and discussion Heifers fed OH showed enhanced RS (p < 0.05), characterized by improved intestinal epithelial integrity and a lower percentage of hyperpigmented cells, suggesting a potential reduction in inflammatory processes compared to BS, which may indicate a lower risk of metabolic diseases. Despite this, no significant differences (p > 0.05) were found in animal performance, chemical composition, and technological properties of the meat between the dietary groups, while lower levels (p < 0.05) of certain saturated fatty acids (C12:0, C15:0, and C22:0) were found in the meat from heifers fed OH. Principal component analysis (PCA) reduced the variables and demonstrated that all variables assessed can be condensed into four new variables explaining 75.06% of the variability. Moreover, biplot analysis reveals that the OH diet could be discriminated from BS. Our findings suggest that OH is a valuable fiber source, positively influencing certain heifer attributes, and supporting sustainable animal agriculture practices.
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Affiliation(s)
- Alberto Benito-Díaz
- Línea de Investigación en Rumiantes, Instituto Tecnológico Agrario de Castilla y León, Valladolid, Spain
| | - Ainhoa Sarmiento-García
- Área de Producción Animal, Departamento de Construcción y Agronomía, Facultad de Agricultura y Ciencias Ambientales, Universidad de Salamanca, Salamanca, Spain
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Salamanca, Spain
| | - Juan José García-García
- Línea de Investigación en Rumiantes, Instituto Tecnológico Agrario de Castilla y León, Valladolid, Spain
| | - Ceferina Vieira
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Salamanca, Spain
| | - Esperanza Domínguez
- Línea de Investigación en Rumiantes, Instituto Tecnológico Agrario de Castilla y León, Valladolid, Spain
| | - Raúl Bodas Rodríguez
- Línea de Investigación en Rumiantes, Instituto Tecnológico Agrario de Castilla y León, Valladolid, Spain
| | - Luis Gómez-Gordo
- Departamento de Anatomía y Anatomía Patológica Comparadas, Facultad de Veterinaria, Universidad de Extremadura, Cáceres, Spain
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Djenane D, Aider M. The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives. F1000Res 2024; 11:1085. [PMID: 38798303 PMCID: PMC11128057 DOI: 10.12688/f1000research.125246.2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 06/28/2024] [Indexed: 05/29/2024] Open
Abstract
The 2020 world population data sheet indicates that world population is projected to increase from 7.8 billion in 2020 to 9.9 billion by 2050 (Increase of more than 25%). Due to the expected growth in human population, the demand for meats that could improve health status and provide therapeutic benefits is also projected to rise. The dromedary also known as the Arabian camel, or one-humped camel ( Camelus dromedarius), a pseudo ruminant adapted to arid climates, has physiological, biological and metabolic characteristics which give it a legendary reputation for surviving in the extreme conditions of desert environments considered restrictive for other ruminants. Camel meat is an ethnic food consumed across the arid regions of Middle East, North-East Africa, Australia and China. For these medicinal and nutritional benefits, camel meat can be a great option for sustainable meat worldwide supply. A considerable amount of literature has been published on technological aspects and quality properties of beef, lamb and pork but the information available on the technological aspects of the meat of the one humped camel is very limited. Camels are usually raised in less developed countries and their meat is as nutritionally good as any other traditional meat source. Its quality also depends on the breed, sex, age, breeding conditions and type of muscle consumed. A compilation of existing literature related to new technological advances in packaging, shelf-life and quality of camel meat has not been reviewed to the best of our knowledge. Therefore, this review attempts to explore the nutritional composition, health benefits of camel meat, as well as various technological and processing interventions to improve its quality and consumer acceptance. This review will be helpful for camel sector and highlight the potential for global marketability of camel meat and to generate value added products.
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Affiliation(s)
- Djamel Djenane
- Laboratory of Meat Quality and Food Safety, Department of Meat Science and Technology., University of Mouloud MAMMERI, Tizi-Ouzou, 15000, Algeria
| | - Mohammed Aider
- Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec City, QC, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC, Canada
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Li H, Chen J, Zhang Y, Jiang Y, Sun D, Piao C, Li T, Wang J, Li H, Mu B, Li G. Evaluation of the flavor profiles of Yanbian-style sauced beef from differently treated raw beef samples. Food Chem X 2024; 22:101505. [PMID: 38883915 PMCID: PMC11178982 DOI: 10.1016/j.fochx.2024.101505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2023] [Revised: 05/08/2024] [Accepted: 05/22/2024] [Indexed: 06/18/2024] Open
Abstract
In this study, we investigated the volatile flavor compounds and sensory perceptions of Yanbian-style sauced beef prepared from raw meats subjected to different treatments (hot fresh, chilled, and frozen beef). The results indicated that the treatment of raw beef significantly impacted the quality and flavor of sauced beef. Sauced chilled beef (CRSB) exhibited the highest content of fatty acids and total amino acids. A total of 48 volatile compounds were identified. Moreover, a relative odor activity value analysis identified hexanal, nonanal, heptanal, 1-octen-3-ol, and 2,3-octanedione as the characteristic flavor compounds in Yanbian-style sauced beef. The sensory evaluation demonstrated that CRSB was the most palatable and flavorful. Additionally, correlation loading plot analysis indicated strong correlations between sensory evaluation, fatty acids, amino acids, and volatile flavor compounds. These results suggest that chilled beef meat is the best raw material for the production of Yanbian-style sauced beef.
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Affiliation(s)
- Hongshu Li
- Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High-Quality Beef, Ministry of Agriculture and Rural Affairs, College of Integration Science, Yanbian University, College of Agricultural, Yanbian University, Jilin Province, Yanji 133000, China
| | - Junxia Chen
- Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High-Quality Beef, Ministry of Agriculture and Rural Affairs, College of Integration Science, Yanbian University, College of Agricultural, Yanbian University, Jilin Province, Yanji 133000, China
| | - Yongxin Zhang
- Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High-Quality Beef, Ministry of Agriculture and Rural Affairs, College of Integration Science, Yanbian University, College of Agricultural, Yanbian University, Jilin Province, Yanji 133000, China
| | - Yu Jiang
- Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High-Quality Beef, Ministry of Agriculture and Rural Affairs, College of Integration Science, Yanbian University, College of Agricultural, Yanbian University, Jilin Province, Yanji 133000, China
| | - Depeng Sun
- Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High-Quality Beef, Ministry of Agriculture and Rural Affairs, College of Integration Science, Yanbian University, College of Agricultural, Yanbian University, Jilin Province, Yanji 133000, China
| | - Chunxiang Piao
- Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High-Quality Beef, Ministry of Agriculture and Rural Affairs, College of Integration Science, Yanbian University, College of Agricultural, Yanbian University, Jilin Province, Yanji 133000, China
| | - Tingyu Li
- Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High-Quality Beef, Ministry of Agriculture and Rural Affairs, College of Integration Science, Yanbian University, College of Agricultural, Yanbian University, Jilin Province, Yanji 133000, China
| | - Juan Wang
- Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High-Quality Beef, Ministry of Agriculture and Rural Affairs, College of Integration Science, Yanbian University, College of Agricultural, Yanbian University, Jilin Province, Yanji 133000, China
| | - Hongmei Li
- Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High-Quality Beef, Ministry of Agriculture and Rural Affairs, College of Integration Science, Yanbian University, College of Agricultural, Yanbian University, Jilin Province, Yanji 133000, China
| | - Baide Mu
- Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High-Quality Beef, Ministry of Agriculture and Rural Affairs, College of Integration Science, Yanbian University, College of Agricultural, Yanbian University, Jilin Province, Yanji 133000, China
| | - Guanhao Li
- Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High-Quality Beef, Ministry of Agriculture and Rural Affairs, College of Integration Science, Yanbian University, College of Agricultural, Yanbian University, Jilin Province, Yanji 133000, China
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Haraf G, Goluch Z, Teleszko M, Latocha P. Antioxidant Activity and Fatty Acid Profile of Sous-Vide Beef Marinated with Kiwiberry Fruit Pulp: Effects of Level Addition and Refrigerated Storage. Foods 2024; 13:1446. [PMID: 38790746 PMCID: PMC11120118 DOI: 10.3390/foods13101446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Revised: 05/03/2024] [Accepted: 05/05/2024] [Indexed: 05/26/2024] Open
Abstract
The purpose of the study was to determine the antioxidant activity (AA) and fatty acid (FA) profile of sous-vide beef previously marinated in brine with a 10, 20 and 30% addition of kiwiberry (Actinidia arguta cv. 'Ananasnaya') fruit pulp, as well as changes in the parameters studied after 0, 1, 2 and 3 weeks of refrigerated storage in a vacuum package. The FA profile, FRAP (ferric-reducing antioxidant power assay), ABTS (2,2'-azinobis (3-ethylbenzthiazoline-6-acid)), total polyphenols, chlorophylls and carotenoids were also determined in the fruit pulp. Lipid indices for meat were calculated based on the obtained FA profile. The values of FRAP and ABTS of experimental meat products were significantly (p ≤ 0.05) higher than those of control samples but decreased with storage time. The proportion of unsaturated FA in the lipids of sous-vide meat was higher in samples with pulp than in control samples and insignificantly decreased with storage time. Meat marinated with kiwiberry pulp was characterized by a significantly (p ≤ 0.05) higher proportion of ALA (α-linolenic acid) and LA (linoleic acid), considerably affecting the more favorable value of polyunsaturated FA/saturated FA ratio. A troubling finding was the heightened level of palmitic acid (C16:0) in the lipids of beef subjected to 30% kiwiberry pulp, a factor recognized to play a significant role in the development of various diseases. Beef marinated with 20% kiwiberry pulp addition provides greater nutritional and health benefits than other sample variants because of optimal AA and FA profile changes during refrigerated storage.
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Affiliation(s)
- Gabriela Haraf
- Department of Food Technology and Nutrition, Faculty of Production Engineering, Wroclaw University of Economics and Business, 53-345 Wrocław, Poland; (Z.G.); (M.T.)
| | - Zuzanna Goluch
- Department of Food Technology and Nutrition, Faculty of Production Engineering, Wroclaw University of Economics and Business, 53-345 Wrocław, Poland; (Z.G.); (M.T.)
| | - Mirosława Teleszko
- Department of Food Technology and Nutrition, Faculty of Production Engineering, Wroclaw University of Economics and Business, 53-345 Wrocław, Poland; (Z.G.); (M.T.)
| | - Piotr Latocha
- Department of Environmental Protection and Dendrology, Faculty of Horticulture, Institute of Horticultural Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, Poland;
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Dai Z, Feng M, Feng C, Zhu H, Chen Z, Guo B, Yan L. Effects of sex on meat quality traits, amino acid and fatty acid compositions, and plasma metabolome profiles in White King squabs. Poult Sci 2024; 103:103524. [PMID: 38377688 PMCID: PMC10891333 DOI: 10.1016/j.psj.2024.103524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2023] [Revised: 01/24/2024] [Accepted: 01/27/2024] [Indexed: 02/22/2024] Open
Abstract
The objective of this study was to investigate the effects of sex on meat quality and the composition of amino and fatty acids in the breast muscles of White King pigeon squabs. Untargeted metabolomics was also conducted to distinguish the metabolic composition of plasma in different sexes. Compared with male squabs, female squabs had greater intramuscular fat (IMF) deposition and lower myofiber diameter and hydroxyproline content, leading to a lower shear force. Female squabs also had higher monounsaturated fatty acid and lower n-6 and n-3 polyunsaturated fatty acid proportions in the breast muscle, and had greater lipogenesis capacity via upregulation of PPARγ, FAS and LPL gene expression. Moreover, female squabs had lower inosine 5'-monophosphate, essential, free and sweet-tasting amino acid contents. Furthermore, Spearman's correlations between the differential plasma metabolites and key meat parameters were assessed, and putrescine, N-acetylglutamic acid, phophatidylcholine (18:0/P-16:0) and trimethylamine N-oxide were found to contribute to meat quality. In summary, the breast meat of male squabs may have better nutritional value than that of females, but it may inferior in terms of sensory properties, which can be attributed to the lower IMF content and higher shear force value. Our findings enhance our understanding of sex variation in squab meat quality, providing a basis for future research on pigeon breeding.
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Affiliation(s)
- Zichun Dai
- Key Laboratory for Crop and Animal Integrated Farming, Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology
| | - Mengwen Feng
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Chungang Feng
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Huanxi Zhu
- Key Laboratory for Crop and Animal Integrated Farming, Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology
| | - Zhe Chen
- Key Laboratory for Crop and Animal Integrated Farming, Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology
| | - Binbin Guo
- Key Laboratory for Crop and Animal Integrated Farming, Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology
| | - Leyan Yan
- Key Laboratory for Crop and Animal Integrated Farming, Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology.
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Wang J, Yang P, Liu J, Yang W, Qiang Y, Jia W, Han D, Zhang C, Purcaro G, Fauconnier ML. Study of the flavor dissipation mechanism of soy-sauce-marinated beef using flavor matrices. Food Chem 2024; 437:137890. [PMID: 37926031 DOI: 10.1016/j.foodchem.2023.137890] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 10/10/2023] [Accepted: 10/26/2023] [Indexed: 11/07/2023]
Abstract
Soy sauce-based marinade beef (SSMB) is a traditional Chinese cuisine with a unique flavor. However, pre-precooling and air-cooling tunnels are necessary industrial units in the cold chain for flavor dissipation. Sensory-directed flavor analysis was performed to identify the key aroma-active compounds in SSMB that had just completed (100 ℃), pre-cooled in the brine tanks (45 ℃), and exited the air-cooleded tunnel (10 ℃). We identified 110 aroma-active substances, of which 42 were quantified based on their high flavor dilution factors. Recombination and omission tests identified 29 odorants as the main aroma-active molecules. Additionally, the flavor matrix revealed the relationship between the aroma component expression and sensory attributes. Flavor substances derived from spices, such as eugenol, anethole, and linalool, are enriched during the pre-cooling stage. The different meat attributes of the three samples were primarily related to aldehydes generated from lipid oxidation.
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Affiliation(s)
- Jingfan Wang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liege, 5030 Gembloux, Belgium
| | - Ping Yang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Junmei Liu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liege, 5030 Gembloux, Belgium
| | - Weifang Yang
- Beijing General Station of Animal Husbandry, Beijing 100107, China
| | - Yu Qiang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Wei Jia
- Jiangsu Chaoyue Agricultural Development Co., Ltd., Jiangsu 225400, China
| | - Dong Han
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Giorgia Purcaro
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liege, 5030 Gembloux, Belgium
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liege, 5030 Gembloux, Belgium
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Rodrigues LS, da Silva JAR, Lourenço-Júnior JDB, Maciel e Silva AG, Rodrigues TCGDC, da Silva WC, da Silva TC, de Castro VCG, Alfaia CM, de Almeida AM, Prates JAM. Evaluation of the Composition of the Cholesterol, Tocopherols, β-Carotene and Fatty Acids Profile of the Liver Tissue of Male Water Buffaloes ( Bubalus bubalis) Managed in Different Ecosystems of the Eastern Amazon. Animals (Basel) 2023; 13:3785. [PMID: 38136822 PMCID: PMC10740842 DOI: 10.3390/ani13243785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 09/27/2023] [Accepted: 09/28/2023] [Indexed: 12/24/2023] Open
Abstract
The diet offered to animals has a great influence on the composition of tissues and, consequently, the quality. The objective of this study was to evaluate the influence of Amazonian ecosystems, in the dry and rainy periods of the year, on the composition of cholesterol, tocopherols, β-carotene and the fatty acid profile of the livers of water buffaloes (Bubalus bubalis) reared in the Eastern Amazon, in an extensive or intensive system. Total lipid content was influenced by the location and time of year (p < 0.05). Ninety-six male water buffaloes were used (12 per sampling period), aged between 24 and 36 months, with average weights of 432 kg (end of the rainy season) and 409 kg (end of the dry season). Total cholesterol, α-tocopherol and γ-tocopherol influenced the relationship between extensive vs intensive ecosystems, location, periods and the interaction between the location and period of the year (p < 0.05). Animals raised in a pasture ecosystem had the highest values of omega-3, and those raised in confinement, the highest values of omega-6 (p < 0.05). The proportions of n-6/n-3 and hypocholesterolemia (7.14) and hypercholesterolemia (3.08%) (h/H) were found in greater amounts in animals raised in confinement (p < 0.05). The atherogenic index (AI) had a higher value in the rainy season, in animals raised in Santarém (2.37%), with no difference between pasture and feedlot ecosystems, except in animals raised in the rainy season in Nova Timboteua, with a lower AI (1.53%). The thrombogenicity index (TI) was higher in the livers of confined animals (0.32%) and lower (0.18%) in those raised in Nova Timboteua (rainy season). Amazonian ecosystems influence the nutritional values of buffalo liver, with the best nutritional values in animals in the extensive system.
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Affiliation(s)
- Laurena Silva Rodrigues
- Postgraduate Program in Animal Science (PPGCAN), Institute of Veterinary Medicine, Federal University of Para (UFPA), Castanhal 68746-360, Brazil; (L.S.R.); (J.d.B.L.-J.); (A.G.M.e.S.); (T.C.G.d.C.R.)
| | - Jamile Andrea Rodrigues da Silva
- Institute of Animal Health and Production, Federal Rural University of the Amazônia (UFRA), Belem 66077-830, Brazil; (J.A.R.d.S.); (T.C.d.S.)
| | - José de Brito Lourenço-Júnior
- Postgraduate Program in Animal Science (PPGCAN), Institute of Veterinary Medicine, Federal University of Para (UFPA), Castanhal 68746-360, Brazil; (L.S.R.); (J.d.B.L.-J.); (A.G.M.e.S.); (T.C.G.d.C.R.)
| | - André Guimarães Maciel e Silva
- Postgraduate Program in Animal Science (PPGCAN), Institute of Veterinary Medicine, Federal University of Para (UFPA), Castanhal 68746-360, Brazil; (L.S.R.); (J.d.B.L.-J.); (A.G.M.e.S.); (T.C.G.d.C.R.)
| | - Thomaz Cyro Guimarães de Carvalho Rodrigues
- Postgraduate Program in Animal Science (PPGCAN), Institute of Veterinary Medicine, Federal University of Para (UFPA), Castanhal 68746-360, Brazil; (L.S.R.); (J.d.B.L.-J.); (A.G.M.e.S.); (T.C.G.d.C.R.)
| | - Welligton Conceição da Silva
- Institute of Animal Health and Production, Federal Rural University of the Amazônia (UFRA), Belem 66077-830, Brazil; (J.A.R.d.S.); (T.C.d.S.)
| | - Thiago Carvalho da Silva
- Institute of Animal Health and Production, Federal Rural University of the Amazônia (UFRA), Belem 66077-830, Brazil; (J.A.R.d.S.); (T.C.d.S.)
| | - Vinicius Costa Gomes de Castro
- Postgraduate Program in Animal Health and Production in the Amazon (PPGSPAA), Federal Rural University of the Amazon (UFRA), Belem 66077-830, Brazil;
| | - Cristina Mateus Alfaia
- Center for Interdisciplinary Research in Animal Health (CIISA), Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisboa, Portugal; (C.M.A.); (J.A.M.P.)
| | - André Martinho de Almeida
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;
| | - José António Mestre Prates
- Center for Interdisciplinary Research in Animal Health (CIISA), Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisboa, Portugal; (C.M.A.); (J.A.M.P.)
- Associate Laboratory for Animal and Veterinary Science (AL4Animals), 1300-477 Lisboa, Portugal
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10
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Baila C, Joy M, Bertolín JR, Alves S, Bessa R, Blanco M, Lobón S. Inclusion of Sainfoin in the Concentrate of Finishing Lambs: Fatty Acid Profiles of Rumen, Plasma, and Muscle. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:17947-17958. [PMID: 37955980 PMCID: PMC10682985 DOI: 10.1021/acs.jafc.3c05902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 10/19/2023] [Accepted: 10/25/2023] [Indexed: 11/15/2023]
Abstract
The effects of sainfoin inclusion (Onobrychis viciifolia) in the finishing concentrate for light lambs on the fatty acid (FA) composition of the ruminal digesta, plasma, and meat were evaluated. Twenty-six weaned male lambs were divided into three groups and fed individually ad libitum for 40 days with one of three concentrates differing in the level of sainfoin inclusion: 0% (0SF), 20% (20SF), and 40% (40SF). The rumen digesta showed an increase in C18:3 n-3 concentration and a decrease in C18:1 t10 concentration when sainfoin was included in the concentrate regardless of the level of inclusion. However, the highest C18:1 t11 and the lowest C18:2 n-6 proportions were obtained only in the 40SF rumen, showing a stronger t11 biohydrogenation pathway. In plasma, most effects were associated with changes in the levels of polyunsaturated FA (PUFA) n-3. The meat FA profile of 40SF lambs presented higher percentages of PUFA n-3 and CLA c9,t11 and a lower PUFA n-6/PUFA n-3 ratio compared with those from 0SF and 20SF diets because of the potentiation of the ruminal t11 pathway. Inclusions of 20 and 40% sainfoin both showed beneficial effects on meat quality; furthermore, these effects were most marked in the 40% sainfoin diet.
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Affiliation(s)
- Clàudia Baila
- Departamento
de Ciencia Animal, Centro de Investigación
y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana 930, Zaragoza 50059, Spain
- Instituto
Agroalimentario de Aragón − IA2 (CITA-Universidad de
Zaragoza), Zaragoza 50059, Spain
| | - Margalida Joy
- Departamento
de Ciencia Animal, Centro de Investigación
y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana 930, Zaragoza 50059, Spain
- Instituto
Agroalimentario de Aragón − IA2 (CITA-Universidad de
Zaragoza), Zaragoza 50059, Spain
| | - Juan Ramón Bertolín
- Departamento
de Ciencia Animal, Centro de Investigación
y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana 930, Zaragoza 50059, Spain
- Instituto
Agroalimentario de Aragón − IA2 (CITA-Universidad de
Zaragoza), Zaragoza 50059, Spain
| | - Susana Alves
- CIISA,
Centro de Investigação Interdisciplinar em Sanidade
Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Lisboa 1300-477, Portugal
- Laboratório
Associado para Ciência Animal e Veterinária (AL4AnimalS), Avenida da Universidade Técnica, Lisboa 1300-477, Portugal
| | - Rui Bessa
- CIISA,
Centro de Investigação Interdisciplinar em Sanidade
Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Lisboa 1300-477, Portugal
- Laboratório
Associado para Ciência Animal e Veterinária (AL4AnimalS), Avenida da Universidade Técnica, Lisboa 1300-477, Portugal
| | - Mireia Blanco
- Departamento
de Ciencia Animal, Centro de Investigación
y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana 930, Zaragoza 50059, Spain
- Instituto
Agroalimentario de Aragón − IA2 (CITA-Universidad de
Zaragoza), Zaragoza 50059, Spain
| | - Sandra Lobón
- Departamento
de Ciencia Animal, Centro de Investigación
y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana 930, Zaragoza 50059, Spain
- Instituto
Agroalimentario de Aragón − IA2 (CITA-Universidad de
Zaragoza), Zaragoza 50059, Spain
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11
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Huang Y, Liu L, Zhao M, Zhang X, Chen J, Zhang Z, Cheng X, Ren C. Feeding regimens affecting carcass and quality attributes of sheep and goat meat - A comprehensive review. Anim Biosci 2023; 36:1314-1326. [PMID: 37402458 PMCID: PMC10472155 DOI: 10.5713/ab.23.0051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 04/12/2023] [Accepted: 05/17/2023] [Indexed: 07/06/2023] Open
Abstract
Sheep and goats can efficiently convert low quality forage into high-quality meat which contains specific nutrients and quality traits. Carcass traits and quality attributes of sheep and goat meat depend upon several factors and one of most effective strategies amongst these is feeding regimens. In this review, the major aspects of feeding regimens affecting growth rate, carcass traits and quality attributes of sheep and goat meat are thoroughly discussed, with a particular focus on physical-chemical composition, flavor profile, and fatty acid (FA) profile. Grazing lambs and kids receiving concentrate or under stall-feeding systems had greater average daily gain and carcass yield compared with animals reared on pasture only. However, growth rate was higher in lambs/kids grazing on pastures of improved quality. Moreover, the meat of grazing lambs receiving concentrate had more intense flavor, intramuscular fat (IMF) content, and unhealthy FA composition, but comparable color, tenderness, juiciness, and protein content compared to that of lambs grazed on grass only. In contrast, meat of concentrate-fed lambs had more intense color, greater tenderness and juiciness, IMF and protein contents, and lower flavor linked to meat. Additionally, the meat of kids grazed on concentrate supplementation had higher color coordinates, tenderness, IMF content and unhealthy FA composition, whereas juiciness and flavor protein content were similar. In contrast, kids with concentrate supplementation had superior color coordinates, juiciness, IMF content and unhealthy FA composition, but lower tenderness and flavor intensity compared to pasture-grazed kids. Thus, indoor-finished or supplemented grazing sheep/goats had higher growth rate and carcass quality, higher IMF content and unhealthy FA composition compared to animals grazed on grass only. Finally, supplementation with concentrate increased flavor intensity in lamb meat, and improved color and tenderness in kid meat, whereas indoor-fed sheep/goats had improved color and juiciness as well as reduced flavor compared to pasture-grazed animals.
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Affiliation(s)
- Yafeng Huang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036,
China
- National Agricultural Green Development Long-term Fixed Observation Yingshang Test Station, Yingshang 236200,
China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan County, Dingyuan 233200,
China
| | - Lumeng Liu
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036,
China
| | - Mengyu Zhao
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036,
China
| | - Xiaoan Zhang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036,
China
| | - Jiahong Chen
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036,
China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan County, Dingyuan 233200,
China
| | - Zijun Zhang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036,
China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan County, Dingyuan 233200,
China
| | - Xiao Cheng
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036,
China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan County, Dingyuan 233200,
China
| | - Chunhuan Ren
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036,
China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan County, Dingyuan 233200,
China
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12
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Widiyanto W, Mulyono M, Prasetiyono BWHE. Supplementation with protected kapok seed oil and choline chloride to improve the performance and lipid status of thin-tailed sheep. Vet World 2023; 16:1520-1526. [PMID: 37621540 PMCID: PMC10446730 DOI: 10.14202/vetworld.2023.1520-1526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Accepted: 06/15/2023] [Indexed: 08/26/2023] Open
Abstract
Background and Aim Healthy meat production is an important aspect of increasing sheep productivity. This study aimed to examine the influence of protected kapok seed oil (KSO) in combination with choline chloride (CC) on the feed utilization, lipid status, and performance of thin-tailed sheep. Materials and Methods Thirty male thin-tailed sheep (approximately 6 months old, with an average body weight of 12.59 ± 1.48 kg) were divided into six treatment groups (five heads/treatment). Factor 1 consisted of two treatments: K1 (KSO supplementation at 10% supplementation and 75% protection level) and K0 (without KSO supplementation). Factor 2 consisted of three levels of CC: (C0: 0%; C1: 1.5% and C2: 3% feed dry matter (DM) basis supplementation levels). The variables measured were the DM consumption, DM digestibility, organic matter digestibility, nitrogen retention, daily body weight gain (DBWG), and blood and meat lipid status. The data were analyzed using analysis of variance in a completely randomized design in a factorial pattern of 2 × 3 × 5. Results Choline chloride supplementation (up to 3%) increased DM consumption in the K0C2 group. The CC and protected KSO (K1C2) supplementation combination resulted in the highest DM consumption level (p < 0.05). The protected KSO supplementation increased DBWG (the DBWG in the K1C0 group was higher than that in the K0C0 group, and the highest DBWG was found in the K1C2 group) (p < 0.05). Protected KSO and CC supplementation decreased cholesterol levels and increased the relative proportion of linoleic acid in meat (p < 0.05). Conclusion Combined supplementation with protected KSO and CC improved the feed utilization and performance of male thin-tailed sheep. There were increases in DBWG, decreases in intramuscular fat and cholesterol levels, and increases in meat linoleic acid levels.
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Affiliation(s)
- Widiyanto Widiyanto
- Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Tembalang Undip Campus, Semarang, Indonesia
| | - Mulyono Mulyono
- Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Tembalang Undip Campus, Semarang, Indonesia
| | - Bambang Waluyo Hadi Eko Prasetiyono
- Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Tembalang Undip Campus, Semarang, Indonesia
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13
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Zheng J, Lee J, Byun J, Yu D, Ha JH. Partial replacement of high-fat diet with n-3 PUFAs enhanced beef tallow attenuates dyslipidemia and endoplasmic reticulum stress in tunicamycin-injected rats. Front Nutr 2023; 10:1155436. [PMID: 37006935 PMCID: PMC10060633 DOI: 10.3389/fnut.2023.1155436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Accepted: 02/28/2023] [Indexed: 03/18/2023] Open
Abstract
Introduction Metabolic syndrome (MetS) is considered as a complex, intertwined multiple risk factors that directly increase the risk of various metabolic diseases, especially cardiovascular atherosclerotic diseases and diabetes mellitus type 2. While lifestyle changes, including dietary intervention are effective in mitigating or preventing MetS, there are no specific therapies against MetS. Typical western diets comprise of high saturated fatty acid, cholesterol, and simple sugar; consequently their consumption may increase the potential pathological developmental risk of MetS. Partial replacement of dietary fatty acids with polyunsaturated fatty acids (PUFAs) is widely recommended measure to manage MetS-related disorders. Methods In the present study, we used rat model to investigate the role of n-3 PUFA enriched beef tallows (BT) on MetS and tunicamycin (TM)-induced endoplasmic reticulum (ER) stress, by partially replacing dietary fat (lard) with equal amounts of two different BTs; regular BT or n-3 PUFA-enriched BT. The experimental rats were randomly assigned to three different dietary groups (n = 16 per group): (1) high-fat and high-cholesterol diet (HFCD); (2) HFCD partially replaced with regular BT (HFCD + BT1); (3) HFCD partially replaced with n-3 enhanced BT (w/w) (HFCD + BT2). After 10 weeks of dietary intervention, each experimental rodent was intraperitoneally injected with either phosphate-buffered saline or 1 mg/kg body weight of TM. Results HFCD + BT2 showed improved dyslipidemia before TM injection, and increased serum high-density lipoprotein cholesterol (HDL-C) levels after TM injection. BT replacement groups had significantly reduced hepatic triglyceride (TG) levels, and decreased total cholesterol (TC) and TG levels in epididymal adipose tissue (EAT). Furthermore, BT replacement remarkably attenuated TM-induced unfolded protein responses (UPRs) in liver, showing reduced ER stress, with BT2 being more effective in the EAT. Discussion Therefore, our findings suggest that partially replacing dietary fats with n-3 PUFA to lower the ratio of n-6/n-3 PUFAs is beneficial in preventing pathological features of MetS by alleviating HFCD- and/or TM-induced dyslipidemia and ER stress.
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Affiliation(s)
- Jiaxiang Zheng
- Department of Food Science and Nutrition, Dankook University, Cheonan, Republic of Korea
| | - Jisu Lee
- Department of Food Science and Nutrition, Dankook University, Cheonan, Republic of Korea
| | - Jaemin Byun
- Center for Discovery and Innovation, Hackensack Meridian Health, Nutley, NJ, United States
| | - Daeung Yu
- Department of Food and Nutrition, Changwon National University, Changwon, Republic of Korea
- Interdisciplinary Program in Senior Human-Ecology, Major in Food and Nutrition, Changwon National University, Changwon, Republic of Korea
| | - Jung-Heun Ha
- Department of Food Science and Nutrition, Dankook University, Cheonan, Republic of Korea
- Research Center for Industrialization of Natural Neutralization, Dankook University, Yongin, Republic of Korea
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14
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Pu H, Yu J, Sun DW, Wei Q, Shen X, Wang Z. Distinguishing Fresh and Frozen-thawed Beef Using Hyperspectral Imaging Technology Combined with Convolutional Neural Networks. Microchem J 2023. [DOI: 10.1016/j.microc.2023.108559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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15
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Santana EOC, Silva RR, Simionato JI, Trindade Júnior G, Lins TOJD, da Costa GD, Mesquita BMADC, Alba HDR, de Carvalho GGP. Sex effect on the fatty acid profile and chemical composition of meat from beef cattle fed a whole shelled corn diet. Arch Anim Breed 2023. [DOI: 10.5194/aab-66-51-2023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
Abstract. This study aimed to evaluate the effect of sex on the chemical composition, fatty acid profile, and nutritional indexes of the Longissimus lumborum muscle of feedlot cattle fed a whole shelled corn diet. A total of 40 Nellore cattle were used, of which 20 animals were uncastrated bulls and 20 were heifers, with an average body weight of 411 ± 20.82 and 274 ± 17.80 kg, respectively. The diet was composed of 85 % whole shelled corn and 15 % protein–vitamin–mineral supplement. The chemical composition, fatty acid profile, and the nutritional value of the meat of the animals were evaluated. The chemical composition of the Longissimus lumborum muscle was similar among sexes (p>0.05). Differences were observed in the saturated (17 : 0, 18 : 0, and 21 : 0) and monounsaturated (16 : 1 cis-9, 17 : 1
cis-10, 18 : 1 cis-9, and 18 : 1 trans-7) fatty acid composition between sexes (p<0.05), and the polyunsaturated fatty acid (18 : 2 cis-9 and cis-12, 18:2
cis-9 and trans-11, 20 : 3 n-6, and 22 : 6 n-3) content also showed sex differences (p<0.05). The total number of saturated and polyunsaturated fatty acids was higher in bulls, and the total number of monounsaturated fatty acids was higher in heifers (p<0.05). Indicators of nutritional quality, such as the n-6 : n-3 ratio, thrombogenicity index, and Δ-9-desaturase C14, Δ-9-desaturase C16, and Δ-9-desaturase C18 indexes, were different between the sexes (p<0.05). In conclusion, sex was not found to influence chemical composition but did affect the fatty acid profile and nutritional indexes in the meat of feedlot cattle fed a whole shelled corn diet.
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Zhang X, Han L, Gui L, Raza SHA, Hou S, Yang B, Wang Z, Ma Y, Makhlof RTM, Alhuwaymil Z, Ibrahim SF. Metabolome and microbiome analysis revealed the effect mechanism of different feeding modes on the meat quality of Black Tibetan sheep. Front Microbiol 2023; 13:1076675. [PMID: 36687606 PMCID: PMC9854131 DOI: 10.3389/fmicb.2022.1076675] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Accepted: 12/05/2022] [Indexed: 01/09/2023] Open
Abstract
Introduction Black Tibetan sheep is one of the primitive sheep breeds in China that is famous for its great eating quality and nutrient value but with little attention to the relationship between feeding regimes and rumen metabolome along with its impact on the muscle metabolism and meat quality. Methods This study applies metabolomics-based analyses of muscles and 16S rDNA-based sequencing of rumen fluid to examine how feeding regimes influence the composition of rumen microbiota, muscle metabolism and ultimately the quality of meat from Black Tibetan sheep. Twenty-seven rams were randomly assigned to either indoor feeding conditions (SG, n = 9), pasture grazing with indoor feeding conditions (BG, n = 9) or pasture grazing conditions (CG, n = 9) for 120 days. Results The results showed that, compared with BG and CG, SG improved the quality of Black Tibetan sheep mutton by preventing a decline in pH and increasing fat deposition to enhance the color, tenderness and water holding capacity (WHC) of the Longissimus lumborum (LL). Metabolomics and correlation analyses further indicated that the feeding regimes primarily altered amino acid, lipid and carbohydrate metabolism in muscles, thereby influencing the amino acid (AA) and fatty acid (FA) levels as well as the color, tenderness and WHC of the LL. Furthermore, SG increased the abundance of Christensenellaceae R-7 group, [Eubacterium] coprostanoligenes group, Methanobrevibacter, Ruminococcus 2 and Quinella, decreased the abundance of Lactobacillus, Prevotella 1 and Rikenellaceae RC9 gut group, and showed a tendency to decrease the abundance of Succinivibrio and Selenomonas 1. Interestingly, all of these microorganisms participated in the deposition of AAs and FAs and modified the levels of different metabolites involved in the regulation of meat quality (maltotriose, pyruvate, L-ascorbic acid, chenodeoxycholate, D-glucose 6-phosphate, glutathione, etc.). Discussion Overall, the results suggest that feeding Black Tibetan sheep indoors with composite forage diet was beneficial to improve the mouthfeel of meat, its color and its nutritional value by altering the abundance of rumen bacteria which influenced muscle metabolism.
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Affiliation(s)
- Xue Zhang
- Department of Animal Science, College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai, China
| | - Lijuan Han
- Department of Animal Science, College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai, China,*Correspondence: Lijuan Han, ✉
| | - Linsheng Gui
- Department of Animal Science, College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai, China
| | - Sayed Haidar Abbas Raza
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, China,Safety of Livestock and Poultry Products, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Shengzhen Hou
- Department of Animal Science, College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai, China
| | - Baochun Yang
- Department of Animal Science, College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai, China
| | - Zhiyou Wang
- Department of Animal Science, College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai, China
| | - Ying Ma
- Department of Animal Science, College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai, China
| | - Raafat T. M. Makhlof
- Department of Parasitology, Faculty of Medicine, Umm Al Qura University, Mecca, Saudi Arabia,Department of Parasitology, Faculty of Medicine, Minia University, Minya, Egypt
| | - Zamzam Alhuwaymil
- Organic Department, College of Science and Humanities at Al-Quway'iyah, Shaqra University, Shaqra, Saudi Arabia
| | - Samah F. Ibrahim
- Department of Clinical Sciences, College of Medicine, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
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Roque-Jiménez JA, Oviedo-Ojeda MF, Whalin M, Lee-Rangel HA, Relling AE. Ewe early gestation supplementation with eicosapentaenoic and docosahexaenoic acids affects the liver, muscle, and adipose tissue fatty acid profile and liver mRNA expression in the offspring. J Anim Sci 2023; 101:skad144. [PMID: 37158288 PMCID: PMC10263116 DOI: 10.1093/jas/skad144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Accepted: 05/05/2023] [Indexed: 05/10/2023] Open
Abstract
Our objectives were to assess the effects of eicosapentaenoic (EPA) and docosahexaenoic acids (DHA) supplementation to pregnant ewes during the first third of gestation on their offspring's liver, adipose, and muscle tissues fatty acid (FA) profile and liver mRNA expression after a finishing period receiving diets with different FA profiles. Twenty-four post-weaning lambs, blocked by sex and body weight, were used in a 2 × 2 factorial arrangement of treatments. The first factor was dam supplementation (DS) in the first third of gestation with 1.61% of Ca salts of palm fatty acid distillate (PFAD) or Ca salts enriched with EPA-DHA. Ewes were exposed to rams with marking paint harnesses during the breeding. Ewes started DS at the day of mating, considered day 1 of conception. Twenty-eight days after mating, ultrasonography was used to confirm pregnancy, and nonpregnant ewes were removed from the groups. After weaning, the offspring lambs were supplemented (LS, second main factor) with two different FA sources (1.48% of PFAD or 1.48% of EPA-DHA) during the growing and fattening phase. Lambs were fed the LS diet for 56 d and sent to slaughter, where the liver, muscle, and adipose tissue samples were collected for FA analysis. Liver samples were collected for relative mRNA expression for genes associated with FA transport and metabolism. The data were analyzed as a mixed model in SAS (9.4). In the liver, the amount of C20:5 and C22:6 (P < 0.01) increased in lambs with LS-EPA-DHA, while some C18:1 cis FA isomers were greater in the lambs from DS-PFAD. In muscle, amounts of C22:1, C20:5, and C22:5 increased (P < 0.05) in lambs born from DS-EPA-DHA. The adipose tissue amounts of C20:5, C22:5, and C22:6 were greater (P < 0.01) in lambs from LS-EPA-DHA. Interactions (DS × LS; P < 0.05) were observed for DNMT3β, FABP-1, FABP-5, SCD, and SREBP-1; having greater mRNA expression in liver tissue of LS-EPA-DHA, DS-PFAD and LS-PFAD, DS-EPA-DHA lambs compared with the lambs in the other two treatments. Liver ELOVL2 mRNA relative expression (P < 0.03) was greater in the offspring of DS-PFAD. Relative mRNA expression (P < 0.05) of GLUT1, IGF-1, LPL, and PPARγ increased in the liver from LS-EPA-DHA lambs. Dam supplementation during early gestation using with different FA sources changed the lipid FA profile in MT, LT, and SAT during the finishing period depending on the tissue and type of FA source administered during the growing phase.
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Affiliation(s)
- José A Roque-Jiménez
- Department of Animal Sciences, The Ohio State University, Ohio Agricultural Research and Development Center (OARDC), Wooster, OH 44691, USA
- Universidad Autónoma de San Luis Potosí, Facultad de Agronomía y Veterinaria, San Luis Potosí 78175, México
| | - Mario F Oviedo-Ojeda
- Department of Animal Sciences, The Ohio State University, Ohio Agricultural Research and Development Center (OARDC), Wooster, OH 44691, USA
- Universidad Autónoma de San Luis Potosí, Facultad de Agronomía y Veterinaria, San Luis Potosí 78175, México
| | - Megan Whalin
- Department of Animal Sciences, The Ohio State University, Ohio Agricultural Research and Development Center (OARDC), Wooster, OH 44691, USA
| | - Héctor A Lee-Rangel
- Universidad Autónoma de San Luis Potosí, Facultad de Agronomía y Veterinaria, San Luis Potosí 78175, México
| | - Alejandro E Relling
- Department of Animal Sciences, The Ohio State University, Ohio Agricultural Research and Development Center (OARDC), Wooster, OH 44691, USA
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18
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Jiang S, Quan W, Luo J, Lou A, Zhou X, Li F, Shen QW. Low-protein diets supplemented with glycine improves pig growth performance and meat quality: An untargeted metabolomic analysis. Front Vet Sci 2023; 10:1170573. [PMID: 37143503 PMCID: PMC10153625 DOI: 10.3389/fvets.2023.1170573] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Accepted: 03/23/2023] [Indexed: 05/06/2023] Open
Abstract
For the purpose to improve meat quality, pigs were fed a normal diet (ND), a low protein diet (LPD) and a LPD supplemented with glycine (LPDG). Chemical and metabolomic analyses showed that LPD increased IMF deposition and the activities of GPa and PK, but decreased glycogen content, the activities of CS and CcO, and the abundance of acetyl-CoA, tyrosine and its metabolites in muscle. LPDG promoted muscle fiber transition from type II to type I, increased the synthesis of multiple nonessential amino acids, and pantothenic acid in muscle, which should contributed to the improved meat quality and growth rate. This study provides some new insight into the mechanism of diet induced alteration of animal growth performance and meat quality. In addition, the study shows that dietary supplementation of glycine to LPD could be used to improved meat quality without impairment of animal growth.
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Affiliation(s)
- Shengwang Jiang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, China
- College of Animal Science, Xichang University, Xichang, Sichuan, China
| | - Wei Quan
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, China
| | - Jie Luo
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, China
| | - Aihua Lou
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, China
| | - Xihong Zhou
- Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, Hunan, China
| | - Fengna Li
- Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, Hunan, China
- *Correspondence: Fengna Li,
| | - Qingwu W. Shen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, China
- Qingwu W. Shen,
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RNA-Seq Analysis Identifies Differentially Expressed Genes in the Longissimus dorsi of Wagyu and Chinese Red Steppe Cattle. Int J Mol Sci 2022; 24:ijms24010387. [PMID: 36613828 PMCID: PMC9820533 DOI: 10.3390/ijms24010387] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/08/2022] [Accepted: 12/16/2022] [Indexed: 12/29/2022] Open
Abstract
Meat quality has a close relationship with fat and connective tissue; therefore, screening and identifying functional genes related to lipid metabolism is essential for the production of high-grade beef. The transcriptomes of the Longissimus dorsi muscle in Wagyu and Chinese Red Steppe cattle, breeds with significant differences in meat quality and intramuscular fat deposition, were analyzed using RNA-seq to screen for candidate genes associated with beef quality traits. Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis showed that the 388 differentially expressed genes (DEGs) were involved in biological processes such as short-chain fatty acid metabolism, regulation of fatty acid transport and the peroxisome proliferator-activated receptor (PPAR) signaling pathway. In addition, crystallin alpha B (CRYAB), ankyrin repeat domain 2 (ANKRD2), aldehyde dehydrogenase 9 family member A1 (ALDH9A1) and enoyl-CoA hydratase and 3-hydroxyacyl CoA dehydrogenase (EHHADH) were investigated for their effects on intracellular triglyceride and fatty acid content and their regulatory effects on genes in lipogenesis and fatty acid metabolism pathways. This study generated a dataset from transcriptome profiling of two cattle breeds, with differing capacities for fat-deposition in the muscle, and revealed molecular evidence that CRYAB, ANKRD2, ALDH9A1 and EHHADH are related to fat metabolism in bovine fetal fibroblasts (BFFs). The results provide potential functional genes for maker-assisted selection and molecular breeding to improve meat quality traits in beef cattle.
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Moloney AP, McGettrick S, Dunne PG, Shingfield KJ, Richardson RI, Monahan FJ, Mulligan FJ, Ryan M, Sweeney T. Supplementation with Sunflower/Fish Oil-Containing Concentrates in a Grass-Based Beef Production System: Influence on Fatty Acid Composition, Gene Expression, Lipid and Colour Stability and Sensory Characteristics of Longissimus Muscle. Foods 2022; 11:foods11244061. [PMID: 36553802 PMCID: PMC9778207 DOI: 10.3390/foods11244061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/07/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022] Open
Abstract
Beef contains an array of conjugated linoleic acid (CLA) isomers for which positive effects have been reported in animal models of human disease. The objectives were to develop a CLA-enriched beef production system and to assess its quality. Sixty Spring-born heifers were housed in Autumn and offered unwilted grass silage and a barley/soyabean concentrate or wilted grass silage and a concentrate containing sunflower oil and fish oil. In May, both groups were offered either pasture for 22 weeks, restricted pasture and sunflower oil and fish oil for 22 weeks, or pasture for 11 weeks and restricted pasture and sunflower oil and fish oil for the final 11 weeks. The predominant CLA isomer in beef was cis9, trans11 representing on average, 80% total CLA. The modified winter diet followed by supplementation for 22 weeks resulted in beef that had a CLA concentration that was higher, at a comparable intramuscular fatty acid concentration, than previously reported. The lipid and colour stability (over 10 days in modified atmosphere packaging) and sensory characteristics were generally not negatively affected. There were minor effects on the expression of candidate genes involved in lipid metabolism. Consumption of this beef would make a substantial contribution to the quantity of CLA suggested to have a positive effect on consumer health.
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Affiliation(s)
- Aidan P. Moloney
- Teagasc, Animal & Grassland Research and Innovation Centre, Grange, Dunsany, Co., C15PW93 Meath, Ireland
- Correspondence:
| | - Shane McGettrick
- School of Agriculture and Food Science, University College Dublin, D04V1W8 Dublin, Ireland
- School of Veterinary Medicine, University College Dublin, D04V1W8 Dublin, Ireland
| | - Peter G. Dunne
- Teagasc Food Research Centre, Ashtown, D15KN3K Dublin, Ireland
| | | | - Robert Ian Richardson
- Division of Farm Animal Science, School of Clinical Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, UK
| | - Frank J. Monahan
- School of Agriculture and Food Science, University College Dublin, D04V1W8 Dublin, Ireland
| | - Finbar J. Mulligan
- School of Veterinary Medicine, University College Dublin, D04V1W8 Dublin, Ireland
| | - Marion Ryan
- School of Veterinary Medicine, University College Dublin, D04V1W8 Dublin, Ireland
| | - Torres Sweeney
- School of Veterinary Medicine, University College Dublin, D04V1W8 Dublin, Ireland
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21
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Meat ( Longissimus lumborum Muscle) Quality in Males of the Family Cervidae. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2022. [DOI: 10.2478/aucft-2022-0013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Abstract
The quality of the longissimus lumborum muscle has been compared in male moose, red deer, fallow der and roe deer from wild populations. The results of this study indicated that Cervid meat had favorable chemical composition and high sensory quality but its properties were affected by the species of the animal. The highest quality was characterized roe deer meat. It was found that her meat had the best water-holding capacity and was most tender, and intramuscular fat had highest nutritional value. However, due to the high diversity and variation of factors affecting game meat quality, further research is needed to confirm the observed interspecific differences between members of the family Cervidae.
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22
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Krusinski L, Maciel ICF, Sergin S, Jambunathan V, Garg E, Garmyn AJ, Singh S, Bitler CA, Rowntree JE, Fenton JI. Effects of Hay, Baleage, and Soybean Hulls Waste Used as Supplemental Feeds on the Nutritional Profile of Grass-Finished Beef. Foods 2022; 11:foods11233856. [PMID: 36496663 PMCID: PMC9741108 DOI: 10.3390/foods11233856] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 11/21/2022] [Accepted: 11/23/2022] [Indexed: 12/03/2022] Open
Abstract
Grass-finished beef (GFB) has demonstrated wide nutritional variations with some GFB having a considerably higher n-6:n-3 ratio compared to grain-finished beef. To better understand these variations, the current study investigated the effects of commonly used supplemental feeds on the nutritional profile of GFB. This two-year study involved 117 steers randomly allocated to one of four diets: (1) grass+hay (G-HAY), (2) grass+baleage (G-BLG), (3) grass+soybean hulls (G-SH), and (4) baleage+soybean hulls in feedlot (BLG-SH). Feed samples were analyzed for their nutritional value, and beef samples underwent analysis for fatty acids (FAs), vitamin E, minerals, lipid oxidation, and shear force. FAs were measured by GC-MS, vitamin E was analyzed chromatographically, minerals were analyzed by ICP-MS, and lipid oxidation was measured via a thiobarbituric acid reactive substances (TBARS) assay. G-SH beef had the highest n-6:n-3 ratio (p < 0.001), while BLG-SH beef contained less vitamin E (p < 0.001) and higher TBARS values (p < 0.001) compared to the other groups. G-HAY beef contained more long-chain n-3 polyunsaturated FAs compared to the other groups (p < 0.001). In conclusion, G-HAY beef had the most beneficial nutritional profile, while soybean hulls increased the n-6:n-3 ratio of beef.
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Affiliation(s)
- Lucas Krusinski
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd, East Lansing, MI 48824, USA
| | - Isabella C. F. Maciel
- Department of Animal Science, Michigan State University, 474 S Shaw Ln, East Lansing, MI 48824, USA
| | - Selin Sergin
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd, East Lansing, MI 48824, USA
| | - Vijayashree Jambunathan
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd, East Lansing, MI 48824, USA
| | - Esha Garg
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd, East Lansing, MI 48824, USA
| | - Andrea J. Garmyn
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd, East Lansing, MI 48824, USA
- Department of Animal Science, Michigan State University, 474 S Shaw Ln, East Lansing, MI 48824, USA
| | - Sukhdeep Singh
- Department of Plant, Soil, and Microbial Sciences, Michigan State University, 1066 Bogue St, East Lansing, MI 48824, USA
| | | | - Jason E. Rowntree
- Department of Animal Science, Michigan State University, 474 S Shaw Ln, East Lansing, MI 48824, USA
| | - Jenifer I. Fenton
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd, East Lansing, MI 48824, USA
- Correspondence: ; Tel.: +1-(517)-353-3342
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23
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Fatty Acid and Micronutrient Profile of Longissimus Lumborum from Red Angus and Red Angus x Akaushi Cattle Finished on Grass or Grain. Foods 2022; 11:foods11213451. [PMID: 36360064 PMCID: PMC9656263 DOI: 10.3390/foods11213451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/21/2022] [Accepted: 10/28/2022] [Indexed: 12/02/2022] Open
Abstract
Cattle diet and breed modify the nutritional profile of beef. The objective of this study was to compare the fatty acid (FA) and micronutrient profiles of Red Angus (RA) and RA x Akaushi (AK) crossbreed steers fed either a grass or grain diet. This two-year study randomly assigned steers to the diets using a 2 × 2 factorial experiment. FAs and micronutrients were analyzed. Diet effect was the strongest with grass-finished beef being higher in n-3 polyunsaturated FAs (p < 0.001), conjugated linoleic acid (p < 0.05), vaccenic acid (p < 0.05), iron (p < 0.001), and vitamin E (p < 0.001) compared to grain-finished beef. Breed effects were observed for lauric and myristic acids (p < 0.05), selenium (p < 0.05), and zinc (p < 0.01) with AK containing more of these compounds than RA. Diet × breed effects were non-existent. These results indicate that diet has a stronger influence than breed on modifying the nutritional profile of beef. Because of a more favorable FA and antioxidant profile, consumption of grass-finished beef could benefit human health.
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24
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Inclusion of Grape Pomace in Finishing Cattle Diets: Carcass Traits, Meat Quality and Fatty Acid Composition. Animals (Basel) 2022; 12:ani12192597. [PMID: 36230337 PMCID: PMC9559692 DOI: 10.3390/ani12192597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 09/19/2022] [Accepted: 09/26/2022] [Indexed: 11/17/2022] Open
Abstract
Because of its high content of polyphenolic compounds, dietary inclusion of grape pomace (GP) in finishing cattle diet could possibly enhance product quality and the health value of beef lipids. Therefore, the aim of this study was to evaluate the effects of feeding a high amount of grape pomace in finishing cattle diets on carcass traits, product quality, and fatty acid (FA) composition of beef. Jersey × Holstein crosses (n = 24) were fed either a typical finishing diet (CON) or a finishing diet containing 58% grape pomace (DM basis; HGP). Following the feeding period, animals were harvested, and carcass traits measured. Longissimus lumborum (LL) and semimembranosus (SM) muscle were then collected from each carcass for sensory quality evaluation and FA profile analysis. Hot carcass weight, backfat thickness, and preliminary and final yield grades were greater (p ≤ 0.04) for CON than HGP steers. However, there was no diet effect on rib eye area (REA), kidney, pelvic, and heart (KPH) fat, and marbling. Feeding the HGP compared to CON diet reduced lipid oxidation of LL and SM steaks over time; the malondialdehyde (MDA) concentration, which did not differ on d 0 and 2 of 8-d simulated retail display, was lower on d 4, 6 and 8 for HGP than CON steers (treatment × day of simulated display interaction; p < 0.01). Brightness (L* values) and redness (b*) were greater for LL steaks from HGP than CON steers on most days of simulated display (treatment × day of simulated display interaction; p < 0.01). In addition, the LL and SM muscle content of several FA linked to positive health outcomes in humans including 18:2 n-6, 18:2 c9t11, total conjugated linoleic acid (CLA) and total polyunsaturated fatty acid (PUFA) was also greater (p ≤ 0.02) for steers fed the HGP compared to the CON diet. In summary, current findings suggest that although it could possibly limit growth performance, feeding a high amount of grape pomace to finishing cattle could enhance both the sensory quality and the health value of beef lipids, which are key in increasing consumer acceptability of beef.
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25
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Carcass Characteristics and Beef Quality of Young Grass-Fed Angus x Salers Bovines. Foods 2022; 11:foods11162493. [PMID: 36010493 PMCID: PMC9407266 DOI: 10.3390/foods11162493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 08/12/2022] [Accepted: 08/12/2022] [Indexed: 11/17/2022] Open
Abstract
To characterize carcass and meat attributes, such as beef eating quality in specific farming conditions, 31 young grass-fed crossbred Angus x Salers cattle in two farming systems (a mono-cattle system versus a mixed system with beef cattle and sheep) were used in this study. Three muscle cuts (striploin—m. longissimus dorsi et thoracis; bolar blade—m. triceps brachii caput longum; internal flank plate—m. obliquus internus abdominis) were used for consumer eating quality testing and striploin was used for panelist eating quality assessment, and objective measurements [Warner–Bratzler shear force (WBSF) and fatty acid (FA) and antioxidant contents]. Results indicated that the farming system had no impact on carcass characteristics or meat quality, but it tended to affect FA content, which is likely explained by between-system differences in animal maturity (assessed by ossification score). Animal gender had significant effects on three eating quality traits evaluated by untrained consumers, with higher flavor liking, overall liking, and overall meat eating quality (MQ4) scores in females than in males. Additionally, FA contents were correlated with sensory quality traits to varying extents: consumer-scored tenderness, flavor, and overall liking were mainly positively correlated with ω-3 and ω-6 polyunsaturated fatty acid (PUFA) contents, and panelist-evaluated tenderness and abnormal flavor were more positively correlated with total lipids, saturated fatty acid (SFA), and monounsaturated fatty acid (MUFA) contents. Overall, this study showed that specific grass-fed crossbred Angus x Salers cattle can produce lean meat rich in ω-3 PUFAs with a low ω-6/ω-3 ratio and with “better than average” beef eating quality.
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26
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Krusinski L, Sergin S, Jambunathan V, Rowntree JE, Fenton JI. Attention to the Details: How Variations in U.S. Grass-Fed Cattle-Feed Supplementation and Finishing Date Influence Human Health. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.851494] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
As the global population increases, so does meat consumption. This trend is accompanied by concerns regarding the meat industry, and consumers are demanding transparency on the environmental and health effects of the products they are purchasing. Many leading health organizations recommend reducing red meat consumption. Nevertheless, no differentiation is made among red meats and beef. The beef production system is generally ignored despite nutritional differences between grain- and grass-fed beef. Compared to grain-fed beef, grass-fed beef contains a healthier fatty acid profile, including more omega-3 polyunsaturated fatty acids and conjugated linoleic acid, and increased concentrations of phytochemicals desired by health-conscious customers. However, there is a lack of consistency among grass-fed beef in the United States regarding clear product labeling and cattle dietary components. Grass-fed beef labeling confusion has emerged, including misunderstandings between grass-fed and grass-finished beef. Along with this, previous studies observed significant nutritional variation among grass-finished beef from different producers across the country. Cattle diet has the strongest influence on the nutritional composition of beef. Therefore, understanding differences in feeding practices is key to understanding differing nutritional quality of grass-fed beef. Feeding cattle diverse pastures composed of multiple plant species including grasses and legumes managed in a rotational grazing fashion results in higher omega-3 polyunsaturated fatty acids and phytochemical levels in beef compared to feedlots and monocultures. Seasonal differences including changes in temperature, rainfall, grazing practices, and plant growth cycles affect the nutritional composition of feeds and ultimately meat. Additional feeds utilized in grass-fed beef production systems such as conserved forages may reduce or increase health-promoting nutrients in grass-fed beef, while supplements such as grape byproducts and flaxseed may improve its nutritional profile. Further research should measure the effects of individual feedstuff and the finishing period on the nutritional profile on grass-fed beef. A better understanding of these details will be a step toward the standardization of pasture-raised ruminant products, strengthening the relationship between grass-fed beef consumption and human health.
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Corino C, Vizzarri F, Ratti S, Pellizzer M, Rossi R. Long Term Dietary Supplementation with Omega-3 Fatty Acids in Charolais Beef Cattle Reared in Italian Intensive Systems: Nutritional Profile and Fatty Acids Composition of Longissimus lumborum Muscle. Animals (Basel) 2022; 12:1123. [PMID: 35565550 PMCID: PMC9105215 DOI: 10.3390/ani12091123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 04/23/2022] [Accepted: 04/26/2022] [Indexed: 11/28/2022] Open
Abstract
Recently, the quality of beef has received great attention, and health concerns have been focused on fatty acid composition in relation to dietary requirements. The present work aims to evaluate the effect of omega-3 fatty acids (FA) lipid supplement in beef diet on the nutritional characteristics of Longissimus lumborum (LL) muscle. One hundred and eighty Charolais beef were divided in two groups: the control group (CON) received a basal diet and the second one (TR) an isoenergetic diet containing the omega-3 supplement. Dietary treatment did not affect (p > 0.05) growth performances, carcass characteristics and LL colour indices. Cholesterol content resulted lower (p < 0.001) in LL muscle from TR group than CON. The omega-3 FA and conjugated linoleic acid content were higher (p < 0.001) in LL muscle from TR than CON. As expected, LL muscle from TR group showed an increased value of malondialdehyde than CON during refrigerated storage, anyway, remaining within the threshold value of 1 mg/kg meat. In conclusion, the lipid supplement, rich in omega-3 FA improves the fatty acid profile and decreases cholesterol content of LL muscle. This feeding practice is suggested to enhance the nutritional value of meat from beef reared in intensive condition, improving the consumer’s health.
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Affiliation(s)
- Carlo Corino
- Department of Veterinary Medicine and Animal Science, Università degli Studi di Milano, Via Dell’Università 6, 26900 Lodi, Italy; (C.C.); (S.R.)
| | - Francesco Vizzarri
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via G. Amendola 165/A, 70126 Bari, Italy;
| | - Sabrina Ratti
- Department of Veterinary Medicine and Animal Science, Università degli Studi di Milano, Via Dell’Università 6, 26900 Lodi, Italy; (C.C.); (S.R.)
| | | | - Raffaella Rossi
- Department of Veterinary Medicine and Animal Science, Università degli Studi di Milano, Via Dell’Università 6, 26900 Lodi, Italy; (C.C.); (S.R.)
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Effects of Rearing System and Fattening Intensity on the Chemical Composition, Physicochemical Properties and Sensory Attributes of Meat from Young Crossbred (Holstein-Friesian × Hereford) Bulls. Animals (Basel) 2022; 12:ani12070933. [PMID: 35405921 PMCID: PMC8996929 DOI: 10.3390/ani12070933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 03/30/2022] [Accepted: 04/04/2022] [Indexed: 11/29/2022] Open
Abstract
The study was aimed at determining the effects of the rearing system and intensity of fattening on beef physicochemical properties and sensory quality, fatty acid composition, and mineral compounds and vitamins concentration. The study was conducted using meat from 38 young, crossbred bull calves, which were reared with nurse cows (C) or were fed milk replacer (R). In the study, intensive (Int) or semi-intensive (SInt) fattening system were applied. The bulls were slaughtered at the age of 560 days and samples of the longissimus lumborum (LL) muscle were collected. Meat from C bulls was juicier (p < 0.05) and had a higher concentration of conjugated linoleic acid (CLA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), as well as zinc (Zn), iron (Fe), and α-tocopherol, compared with meat from R bulls. The Int system resulted in the intramuscular fat (IMF) content increase (p < 0.01) and reduced shear force (p < 0.05), compared with the SInt system. Meat from Int bulls had a better eating quality and a higher monounsaturated fatty acid (MUFAs), Zn, and Fe; however, it had a lower proportion of polyunsaturated fatty acids (PUFAs) and α-tocopherol concentration than meat obtained from SInt bulls.
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29
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Effect of Aging and Retail Display Conditions on the Color and Oxidant/Antioxidant Status of Beef from Steers Finished with DG-Supplemented Diets. Foods 2022; 11:foods11060884. [PMID: 35327306 PMCID: PMC8954531 DOI: 10.3390/foods11060884] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 02/06/2022] [Accepted: 02/10/2022] [Indexed: 11/17/2022] Open
Abstract
The aim of this work was to study the effect of finishing diets including distiller grains (DG) on color and oxidative stability of beef after being exposed to aerobic retail display conditions, with or without previous aging. For this purpose, beef samples from animals fed with finishing diets including 0%, 15%, 30%, and 45% DG (on a dry matter basis), which had been exposed to aerobic retail display conditions, with or without previous aging under vacuum packaging, were evaluated. The content of γ-tocopherol, β-carotene, and lutein in diet samples increased with the level of DG. Beef evaluated at 72 h post-mortem showed greater content of γ-tocopherol and retinol as the DG level increased. Meat color was not affected by DG inclusion, but color parameters decreased with retail conditions. Meat from animals fed with DG showed the lowest values of thiobarbituric acid reactive substances (TBARS), independently of the retail display conditions. However, all samples were below the threshold associated with rancid aromas and above the a* value related to meat color acceptance. Thus, feeding diets including up to 45% of DG improved the antioxidant status of meat, preserving the color, and delaying lipid oxidation in meat samples under the display conditions evaluated.
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30
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Total Lipids, Fatty Acid Composition, Total Cholesterol and Lipid-Soluble Antioxidant Vitamins in the longissimus lumborum Muscle of Water Buffalo (Bubalus bubalis) from Different Production Systems of the Brazilian Eastern Amazon. Animals (Basel) 2022; 12:ani12050595. [PMID: 35268164 PMCID: PMC8909051 DOI: 10.3390/ani12050595] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 02/23/2022] [Accepted: 02/24/2022] [Indexed: 02/04/2023] Open
Abstract
Simple Summary The constant search for higher living standards and better health makes consumers more aware of the nutritional compositions of foods. Water buffalo meat has so far been poorly characterized. In this work, we have analyzed the influence of different production systems in the Eastern Amazon on meat nutritional quality parameters of water buffalo. Meat nutritional value was improved when buffaloes were reared in Marajó Island extensive system during the rainy season, as it had lower levels of cholesterol and higher amounts of α-tocopherol, associated with a higher h/H ratio and a lower index of atherogenic. Also, this meat had lower levels of saturated fatty acids and higher amounts of mono- and polyunsaturated fatty acids. Overall, meat from buffaloes raised in pasture production systems showed better lipid nutritional quality. Abstract The aim of this study was to analyze the influence of distinct production systems and seasonal variation in the Brazilian Eastern Amazon on the meat lipid composition of water buffaloes. Water buffaloes were reared in commercial farms in the Eastern Amazon either in extensive systems (Marajó Island, Nova Timboteua and Santarém locations), during rainy or dry seasons, or intensive (feedlot) systems. Animals reared in extensive systems were fed natural pastures, and those reared in feedlots were fed sorghum silage and commercial pellets. Buffaloes were slaughtered and ribeye muscle (longissimus lumborum) samples collected. Lipid-soluble antioxidant vitamins and fatty acids were analyzed. The nutritional value of meat from buffaloes reared in Marajó Island extensive system during the rainy season was higher than that of other systems, as it had lower levels of cholesterol and higher amounts of α-tocopherol associated with higher hypocholesterolaemic/hypercholesterolaemic ratio and lower index of atherogenic. Also, this meat had lower percentages of saturated fatty acids and higher proportions of mono- and polyunsaturated fatty acids (PUFA), particularly n-3 PUFA, with increased PUFA/saturated fatty acids ratio and decreased n-6/n-3 PUFA ratio. However, all extensive systems produced meat with a relatively low index of thrombogenicity values, which is advantageous for human health.
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Davis H, Magistrali A, Butler G, Stergiadis S. Nutritional Benefits from Fatty Acids in Organic and Grass-Fed Beef. Foods 2022; 11:foods11050646. [PMID: 35267281 PMCID: PMC8909876 DOI: 10.3390/foods11050646] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 02/18/2022] [Accepted: 02/21/2022] [Indexed: 12/12/2022] Open
Abstract
Livestock production is under increasing scrutiny as a component of the food supply chain with a large impact on greenhouse gas emissions. Amidst growing calls to reduce industrial ruminant production, there is room to consider differences in meat quality and nutritional benefits of organic and/or pasture-based management systems. Access to forage, whether fresh or conserved, is a key influencing factor for meat fatty acid profile, and there is increasing evidence that pasture access is particularly beneficial for meat’s nutritional quality. These composition differences ultimately impact nutrient supply to consumers of conventional, organic and grass-fed meat. For this review, predicted fatty acid supply from three consumption scenarios were modelled: i. average UK population National Diet and Nutrition Survey (NDNS) (<128 g/week) red meat consumption, ii. red meat consumption suggested by the UK National Health Service (NHS) (<490 g/week) and iii. red meat consumption suggested by the Eat Lancet Report (<98 g/week). The results indicate average consumers would receive more of the beneficial fatty acids for human health (especially the essential omega-3, alpha-linolenic acid) from pasture-fed beef, produced either organically or conventionally.
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Affiliation(s)
- Hannah Davis
- School of Natural and Environmental Science, Newcastle University, Newcastle-upon-Tyne NE1 7RU, UK; (A.M.); (G.B.)
- Correspondence: (H.D.); (S.S.)
| | - Amelia Magistrali
- School of Natural and Environmental Science, Newcastle University, Newcastle-upon-Tyne NE1 7RU, UK; (A.M.); (G.B.)
| | - Gillian Butler
- School of Natural and Environmental Science, Newcastle University, Newcastle-upon-Tyne NE1 7RU, UK; (A.M.); (G.B.)
| | - Sokratis Stergiadis
- Department of Animal Sciences, School of Agriculture, Policy and Development, University of Reading, Reading RG6 6EU, UK
- Correspondence: (H.D.); (S.S.)
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dos Santos NJA, Bezerra LR, Castro DPV, Marcelino PDR, Virgínio Júnior GF, da Silva Júnior JM, Pereira ES, de Andrade EA, Silva TM, Barbosa AM, Oliveira RL. Effect of Dietary Palm Kernel Oil on the Quality, Fatty Acid Profile, and Sensorial Attributes of Young Bull Meat. Foods 2022; 11:foods11040609. [PMID: 35206085 PMCID: PMC8870976 DOI: 10.3390/foods11040609] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 02/09/2022] [Accepted: 02/12/2022] [Indexed: 11/16/2022] Open
Abstract
Lipid supplementation through vegetable oils in diets for ruminants can be a nutritional strategy to increase energy density, manipulate ruminal fermentation and change the physicochemical composition and sensorial properties of meat. This study evaluated the optimal dietary inclusion of palm kernel oil (PKO) for Nellore bulls on meat quality. The diets consisted of 0.0, 11.5, 23.0, and 34.6 g/kg dry matter (DM) PKO levels. PKO inclusion did not influence the centesimal composition, pH, color indices, water holding capacity, cooking loss, or shear force of the beef. There were linear increases in the concentrations of lauric acid (C12:0) and myristic acid (C14:0) in the bull's meat. However, palmitic acid (C16:0), oleic acid (C18:0), vaccenic acid (t-11-C18:1) and conjugated linoleic acid (CLA), ∑n - 6, ∑n - 3, ∑n - 6/∑n 3, the hypocholesterolemic: hypercholesterolemic ratio of the fatty acid content, and the thrombogenicity index were not affected. There were linear reductions in the oleic acid meat concentration (c-9-C18:1) and elongated enzymatic activity when PKO was added to the bull diet. The atherogenicity index increased linearly due to PKO inclusion in the bull diet. No effect of the inclusion of PKO on meat flavor, perception of tenderness, juiciness, or global acceptance from the sensorial evaluation was recorded. The inclusion of PKO up to 34.6 g/kg DM can be recommended to supplement young bulls with no effects on meat composition and quality characteristics.
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Affiliation(s)
- Neiri J. A. dos Santos
- Department of Animal Science, Federal University of Bahia, Salvador 40170110, Bahia, Brazil; (N.J.A.d.S.); (D.P.V.C.); (P.D.R.M.); (G.F.V.J.); (J.M.d.S.J.); (E.A.d.A.); (T.M.S.); (A.M.B.)
| | - Leilson R. Bezerra
- Department of Animal Science, Federal University of Campina Grande, Patos 58708110, Paraiba, Brazil;
| | - Daniela P. V. Castro
- Department of Animal Science, Federal University of Bahia, Salvador 40170110, Bahia, Brazil; (N.J.A.d.S.); (D.P.V.C.); (P.D.R.M.); (G.F.V.J.); (J.M.d.S.J.); (E.A.d.A.); (T.M.S.); (A.M.B.)
| | - Polyana D. R. Marcelino
- Department of Animal Science, Federal University of Bahia, Salvador 40170110, Bahia, Brazil; (N.J.A.d.S.); (D.P.V.C.); (P.D.R.M.); (G.F.V.J.); (J.M.d.S.J.); (E.A.d.A.); (T.M.S.); (A.M.B.)
| | - Gercino F. Virgínio Júnior
- Department of Animal Science, Federal University of Bahia, Salvador 40170110, Bahia, Brazil; (N.J.A.d.S.); (D.P.V.C.); (P.D.R.M.); (G.F.V.J.); (J.M.d.S.J.); (E.A.d.A.); (T.M.S.); (A.M.B.)
| | - Jarbas M. da Silva Júnior
- Department of Animal Science, Federal University of Bahia, Salvador 40170110, Bahia, Brazil; (N.J.A.d.S.); (D.P.V.C.); (P.D.R.M.); (G.F.V.J.); (J.M.d.S.J.); (E.A.d.A.); (T.M.S.); (A.M.B.)
| | - Elzânia S. Pereira
- Department of Animal Science, Federal University of Ceará, Fortaleza 60021970, Ceará, Brazil;
| | - Ederson A. de Andrade
- Department of Animal Science, Federal University of Bahia, Salvador 40170110, Bahia, Brazil; (N.J.A.d.S.); (D.P.V.C.); (P.D.R.M.); (G.F.V.J.); (J.M.d.S.J.); (E.A.d.A.); (T.M.S.); (A.M.B.)
| | - Thadeu M. Silva
- Department of Animal Science, Federal University of Bahia, Salvador 40170110, Bahia, Brazil; (N.J.A.d.S.); (D.P.V.C.); (P.D.R.M.); (G.F.V.J.); (J.M.d.S.J.); (E.A.d.A.); (T.M.S.); (A.M.B.)
| | - Analívia M. Barbosa
- Department of Animal Science, Federal University of Bahia, Salvador 40170110, Bahia, Brazil; (N.J.A.d.S.); (D.P.V.C.); (P.D.R.M.); (G.F.V.J.); (J.M.d.S.J.); (E.A.d.A.); (T.M.S.); (A.M.B.)
| | - Ronaldo L. Oliveira
- Department of Animal Science, Federal University of Bahia, Salvador 40170110, Bahia, Brazil; (N.J.A.d.S.); (D.P.V.C.); (P.D.R.M.); (G.F.V.J.); (J.M.d.S.J.); (E.A.d.A.); (T.M.S.); (A.M.B.)
- Correspondence:
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Fatty Acid Profile of Intramuscular Fat in the Longissimus Lumborum and Semimembranosus Muscles of Bulls Fed Diets Based on Virginia Fanpetals, Grass and Maize Silages. ANNALS OF ANIMAL SCIENCE 2022. [DOI: 10.2478/aoas-2021-0023] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Abstract
The aim of this study was to determine the effect of Virginia fanpetals (Sida hermaphrodita) silage on the fatty acid profile and the content of selected nutrients and vitamins in the Longissimus lumborum (LL) and Semimembranosus (SM) muscles of young bulls. Forty Polish Holstein-Friesian bulls aged 16 months were assigned to four dietary treatments (n=10) and were fed different types of silage during a 7-month fattening period. The proportion (g/kg dry matter) of silage in the diets was as follows: (1) grass silage (GS) (600); (2) Virginia fanpetals silage (VFS) (600); (3) VFS (300) and GS (300); and (4) VFS (300) and maize silage (MS) (300). Silage was supplemented with concentrate at 400 g/kg DM in each diet. The animals were slaughtered at the end of the fattening period. The intramuscular fat (IMF) of bulls fed GS had the highest (P<0.05) concentrations of n-3 polyunsaturated fatty acids (PUFAs) and linolenic acid (LNA), whereas the IMF of bulls receiving GS and VFS was characterized by the highest proportion of MUFAs, mostly oleic acid (C18:1 cis 9). In comparison with the LL muscle, the SM muscle contained less IMF (by 40%) with a more nutritionally desirable profile. The SM muscle was characterized by a more desirable mineral composition and a higher concentration of α-tocopherol.
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Clinquart A, Ellies-Oury MP, Hocquette JF, Guillier L, Santé-Lhoutellier V, Prache S. Review: On-farm and processing factors affecting bovine carcass and meat quality. Animal 2022; 16 Suppl 1:100426. [PMID: 35031228 DOI: 10.1016/j.animal.2021.100426] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 11/10/2021] [Accepted: 11/18/2021] [Indexed: 11/30/2022] Open
Abstract
This paper reviews the current state of knowledge on beef carcass and meat quality, with particular emphasis on on-farm and processing factors associated with its high and inconsistent variability. The diversity of livestock systems comes from the diversity of breeds (dairy or beef), ages and gender (bulls, steers, heifers, cull cows) used to produce either mainly beef or beef and milk. In addition, there are factors linked to farming practices (including diet, especially grazing) which significantly influence the sensory, nutritional, technological and extrinsic (such as image) quality attributes of meat. These can become factors of positive differentiation when controlled by the application and certification of technical specifications. Finally, preslaughter (such as stress), slaughter (such as the chilling and hanging method of carcasses) and postslaughter (such as ageing, packaging and cooking) conditions have a strong influence on the microbiological, sensory, technological and image quality attributes of beef. In this review, potential synergisms or antagonisms between the different quality attributes are highlighted. For example, finishing cattle on grass, compared to indoor fattening on a high concentrate diet, has the advantage of producing leaner meat with a higher proportion of omega-3 fatty acids while exhibiting superior oxidative stability, but with the consequence of a darker meat colour and lower productivity, as well as higher seasonality and land surface requirements. Moreover, the control of on-farm factors is often guided by productivity (growth rate, feed conversion ratio) and carcass quality attributes (weight, conformation and fatness). Genetic selection has often been oriented in this direction, without taking other quality attributes into account. Finally, the interactions between all these factors (and especially between on-farm and slaughter or processing factors) are not considered in the quality grading schemes in European countries. This means that positive efforts at farm level may be mitigated or even eliminated by poor slaughtering or processing conditions. All these considerations explain why between-animal variability in quality can be high, even when animals come from the same farming system. The ability to predict the sensory and nutritional properties of meat according to production factors has become a major objective of the supply chain.
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Affiliation(s)
- A Clinquart
- FARAH, Faculté de Médecine vétérinaire, Université de Liège, 4000 Liège, Belgium.
| | - M P Ellies-Oury
- Bordeaux Science Agro, 33175 Gradignan, France; Université d'Auvergne, INRAE, Vetagro Sup, UMR Herbivores, 63122 Saint Genès-Champanelle, France
| | - J F Hocquette
- Université d'Auvergne, INRAE, Vetagro Sup, UMR Herbivores, 63122 Saint Genès-Champanelle, France
| | - L Guillier
- Agence nationale de sécurité de l'alimentation, de l'environnement et du travail (ANSES), Direction de l'évaluation des risques, F-94700 Maisons-Alfort, France
| | | | - S Prache
- Université d'Auvergne, INRAE, Vetagro Sup, UMR Herbivores, 63122 Saint Genès-Champanelle, France
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Nian Y, Moloney AP, Li C, Allen P, Harrison SM, Prendiville R, Kerry JP, Zhou G. A comparison of meat composition, tenderness and the fatty acid profile of three muscles from Holstein-Friesian bulls from production system resulting in final ages of either <16 or 19 months. ANIMAL PRODUCTION SCIENCE 2021. [DOI: 10.1071/an20697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Context The increased number of male dairy origin calves in Ireland due to the abolition of European Union milk quotas is a potential resource for the beef industry. Rearing these animals as bulls rather than steers is more efficient from a production perspective. Ensuring satisfactory quality of bull beef from dairy origin is essential. Aim To determine the effect of two production systems and three muscle types on physico-chemical characteristics and fatty acid (FA) profile of beef from Holstein-Friesian (HF) bulls. Methods Thirty HF bulls were equally assigned to two production systems, namely, slaughter at under 16 months of age or slaughter at 19 months of age. Longissimus thoracis (LT), Semitendinosus (ST) and Gluteus medius (GM) muscles were excised post-slaughter for determination of pH, colour, Warner–Bratzler (WB) variables, cook loss, chemical composition [intramuscular fat (IMF), moisture, protein, ash], collagen characteristics and FA profile. Results WB variables and cook loss after 14 days postmortem ageing, and insoluble and total collagen contents were higher, while IMF content, redness and saturation at 24 h post-blooming were lower for muscles from the 19-month production system. Muscles from the under 16-month production system had a higher saturated fatty acid (SFA) proportion and n-6:n-3 polyunsaturated fatty acid (PUFA) ratio, while muscle from the 19-month production system had a higher PUFA proportion, n-3 PUFA proportion and PUFA:SFA ratio. The GM muscle had the lowest L* value, followed by LT and ST. Yellowness, saturation and hue angle were greater in ST. LT had lower WB variables, cook loss, moisture, and a higher IMF content than ST and GM. The PUFA proportion and PUFA:SFA ratio were highest in ST, followed by GM and LT. IMF, total FA, SFA and monounsaturated fatty acid (MUFA) concentrations were higher in LT from the under 16-month production system bulls (the interaction). Conclusions Beef from the under 16-month production system compared with beef from the 19-month production system, and LT compared with ST and GM muscles had better quality characteristics. Implications Dairy bulls can produce beef of acceptable quality. The findings will guide selection of the combination of production system and muscle type most appropriate to specific market requirements.
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Odhaib KJ, Al-Hajjar QN, Alallawee MHA. Incorporation of Herbal Plants in the Diet of Ruminants: Effect on Meat Quality. THE IRAQI JOURNAL OF VETERINARY MEDICINE 2021. [DOI: 10.30539/ijvm.v45i1.1036] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
Abstract
The use of herbal plants as food additives in animal nutrition to enhance meat processing efficiency and meat quality has been reviewed. Today, the consumer demand is safety, nutritive value, taste, uniformity, meat variety, and good appearance of meat products. Thus, to meet the consumers' demand, development of product and research should be improved. Studies have been shown that the use of herbs, spices, and their extracts are of the major interventions, which were adopted in the industry of the meat for improving its quality traits. In the present paper, the most recent literature about use of bioactive compounds in herbal plants for evaluating a number of parameters related to meat quality, including fat content and distribution, water content, water holding capacity, collagen content, pH, tenderness color, lipid oxidation and flavor were reviewed.
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Mwangi FW, Blignaut DJC, Charmley E, Gardiner CP, Malau-Aduli BS, Kinobe RT, Malau-Aduli AEO. Lipid Metabolism, Carcass Characteristics and Longissimus dorsi Muscle Fatty Acid Composition of Tropical Crossbred Beef Cattle in Response to Desmanthus spp. Forage Backgrounding. Metabolites 2021; 11:metabo11120804. [PMID: 34940562 PMCID: PMC8707823 DOI: 10.3390/metabo11120804] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 11/22/2021] [Accepted: 11/26/2021] [Indexed: 11/16/2022] Open
Abstract
Lipid metabolism, carcass characteristics and fatty acid (FA) composition of the Longissimus dorsi (loin eye) muscle were evaluated in tropical crossbred steers backgrounded on Desmanthus spp. (desmanthus) with or without feedlot finishing. It was hypothesized that steers backgrounded on isonitrogenous diets augmented with incremental proportions of desmanthus will produce carcasses with similar characteristics and FA composition. Forty-eight Brahman, Charbray and Droughtmaster crossbred beef steers were backgrounded for 140 days on Rhodes grass (Chloris gayana) hay augmented with 0, 15, 30 or 45 percent desmanthus on dry matter basis. Lucerne (Medicago sativa) hay was added to the 0, 15 and 30 percent desmanthus diets to ensure that they were isonitrogenous with the 45 percent desmanthus diet. After backgrounding, the two heaviest steers in each pen were slaughtered and the rest were finished in the feedlot for 95 days before slaughter. Muscle biopsy samples were taken at the beginning and end of the backgrounding phase. Carcasses were sampled at slaughter for intramuscular fat (IMF) content, fat melting point (FMP) and FA composition analyses. Increasing the proportion of desmanthus in the diet led to a linear increase in docosanoic acid (p = 0.04) and omega-6/omega-3 polyunsaturated FA ratio (n-6/n-3 PUFA; p = 0.01), while docosahexaenoic acid decreased linearly (p = 0.01). Feedlot finishing increased hot carcass weight, subcutaneous fat depth at the P8 site and dressing percentage (p ≤ 0.04). The n-6/n-3 PUFA ratio was within the recommended < 5 for human diets. IMF was within the consumer-preferred ≥3% level for palatability. The hypothesis that steers backgrounded on isonitrogenous diets augmented with incremental proportions of desmanthus will produce similar carcass characteristics and FA composition was accepted. These findings indicate that a combination of tropical beef cattle backgrounding on desmanthus augmented forage and short-term feedlot finishing produces healthy and highly palatable meat.
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Affiliation(s)
- Felista W. Mwangi
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia; (F.W.M.); (D.J.C.B.); (C.P.G.); (R.T.K.)
| | - David J. C. Blignaut
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia; (F.W.M.); (D.J.C.B.); (C.P.G.); (R.T.K.)
| | - Edward Charmley
- CSIRO Agriculture and Food, Private Mail Bag Aitkenvale, Australian Tropical Sciences and Innovation Precinct, James Cook University, Townsville, QLD 4811, Australia;
| | - Christopher P. Gardiner
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia; (F.W.M.); (D.J.C.B.); (C.P.G.); (R.T.K.)
| | - Bunmi S. Malau-Aduli
- College of Medicine and Dentistry, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia;
| | - Robert T. Kinobe
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia; (F.W.M.); (D.J.C.B.); (C.P.G.); (R.T.K.)
| | - Aduli E. O. Malau-Aduli
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia; (F.W.M.); (D.J.C.B.); (C.P.G.); (R.T.K.)
- Correspondence: ; Tel.: +61-747-815-339
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Leiva PML, Frutos AE, Lavandera J, Simoncini MS, Labaque MC, Piña CI, González MA. Effect of flaxseed and flaxseed oil supplemented in caiman diet on meat fatty acids. Trop Anim Health Prod 2021; 53:550. [PMID: 34800206 DOI: 10.1007/s11250-021-02974-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Accepted: 10/21/2021] [Indexed: 11/25/2022]
Abstract
Increasing polyunsaturated or long-chain fatty acids in meat for human consumption improves both nutritional quality and consumer perception. The increase could occur through the addition of rich sources of omega-3 fatty acids (such as flaxseed or flaxseed oil) to the animal diet. The aim of this study was to evaluate the effects of dietary supplement with two presentations of flax (crushed seeds or oil) on the change of FA content in two cuts of caiman meat (tail and neck). We measured fatty profile in two different caiman meat cuts (neck and tail) from 30 animals (total length 96.7 ± 4.9 cm, snout-vent length 47.8 ± 3 cm, weight 4.2 ± 0.6 kg), raised in individual enclosures, fed three a week for 50 days with crushed chicken head and a dry food formulated for these reptiles in a 70/30 ratio (C, n = 10), control diet with 10% crushed flaxseed (FS, n = 10), and control diet with 10% flaxseed oil (FO, n = 10), while the remaining days animals were fed the control diet. Meats from animals fed both enrichment diet (FS and FO) showed an increase of C18:3n-3 and ΣUFA with respect to control diet. Although both enriched diets raised the levels of C18:3n-3, the neck showed higher values than the tail. We observed that the neck is more susceptible than the tail to be improved by FO, which could suggest that it is more beneficial to consume neck meat. In order to be implemented in caiman farms, flaxseed oil is more expensive than seed, but more effective, easier to manage, and is practical for application on caiman farms.
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Affiliation(s)
- Pamela M L Leiva
- Centro de Investigaciones Científicas Y Transferencia de Tecnología a La Producción-Provincia de Entre Ríos-Universidad Autónoma de Entre Ríos-Consejo Nacional de Investigaciones Científicas Y Técnicas, España 149, Diamante, Entre Ríos, Argentina.,Proyecto Yacaré - Laboratorio de Zoología AplicadaAnexo Vertebrados, (Facultad de Humanidades Y Ciencias-Universidad Nacional del Litoral/Ministerio de Medio Ambiente), Aristóbulo del Valle 8700, Santa Fe, Santa Fe, Argentina.,Facultad de Ciencia Y Tecnología, Universidad Autónoma de Entre Ríos (FCYT-UADER), Tratardo del Pilar 314, Diamante, Entre Ríos, Argentina
| | - Antonio E Frutos
- Centro de Investigaciones Científicas Y Transferencia de Tecnología a La Producción-Provincia de Entre Ríos-Universidad Autónoma de Entre Ríos-Consejo Nacional de Investigaciones Científicas Y Técnicas, España 149, Diamante, Entre Ríos, Argentina.,Facultad de Ciencia Y Tecnología, Universidad Autónoma de Entre Ríos (FCYT-UADER), Tratardo del Pilar 314, Diamante, Entre Ríos, Argentina
| | - Jimena Lavandera
- Cátedra de Bromatología Y Nutrición, Departamento de Ciencias Biológicas, Facultad de Bioquímica Y Ciencias Biológicas, Universidad Nacional del Litoral (FBCB-UNL), Ciudad Universitaria, Paraje El Pozo S/N, Santa Fe, Argentina
| | - Melina S Simoncini
- Centro de Investigaciones Científicas Y Transferencia de Tecnología a La Producción-Provincia de Entre Ríos-Universidad Autónoma de Entre Ríos-Consejo Nacional de Investigaciones Científicas Y Técnicas, España 149, Diamante, Entre Ríos, Argentina. .,Proyecto Yacaré - Laboratorio de Zoología AplicadaAnexo Vertebrados, (Facultad de Humanidades Y Ciencias-Universidad Nacional del Litoral/Ministerio de Medio Ambiente), Aristóbulo del Valle 8700, Santa Fe, Santa Fe, Argentina. .,Facultad de Ciencia Y Tecnología, Universidad Autónoma de Entre Ríos (FCYT-UADER), Tratardo del Pilar 314, Diamante, Entre Ríos, Argentina.
| | - María C Labaque
- Instituto de Investigaciones Biológicas Y Tecnológicas-Consejo Nacional de Investigaciones Científicas Y Técnicas- Universidad Nacional de Córdoba, Av. Vélez Sarsfield 1611, Córdoba, Córdoba, Argentina
| | - Carlos I Piña
- Centro de Investigaciones Científicas Y Transferencia de Tecnología a La Producción-Provincia de Entre Ríos-Universidad Autónoma de Entre Ríos-Consejo Nacional de Investigaciones Científicas Y Técnicas, España 149, Diamante, Entre Ríos, Argentina.,Proyecto Yacaré - Laboratorio de Zoología AplicadaAnexo Vertebrados, (Facultad de Humanidades Y Ciencias-Universidad Nacional del Litoral/Ministerio de Medio Ambiente), Aristóbulo del Valle 8700, Santa Fe, Santa Fe, Argentina.,Facultad de Ciencia Y Tecnología, Universidad Autónoma de Entre Ríos (FCYT-UADER), Tratardo del Pilar 314, Diamante, Entre Ríos, Argentina
| | - Marcela A González
- Cátedra de Bromatología Y Nutrición, Departamento de Ciencias Biológicas, Facultad de Bioquímica Y Ciencias Biológicas, Universidad Nacional del Litoral (FBCB-UNL), Ciudad Universitaria, Paraje El Pozo S/N, Santa Fe, Argentina
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Antonelo D, Beline M, Silva SL, Gómez JFM, Ferreira C, Zhang X, Pavan B, Koulicoff L, Rosa A, Goulart R, Gerrard DE, Suman SP, Schilling W, Balieiro JC. Variations in intramuscular fat content and profile in Angus x Nellore steers under different feeding strategies contribute to color and tenderness development in longissimus thoracis. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.13043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Muscle from cattle reared under different finishing regime (grain vs. forage) and growth rate may have divergent metabolic signatures that are reflective of their inherent differences in biochemical processes that may impact its subsequent transformation into high quality beef. Differences in muscle lipid profiles were characterized in Angus x Nellore crossbred steers, using multiple reaction monitoring (MRM)-profiling, to identify potential metabolic signatures correlated to beef color and tenderness in the longissimus thoracis muscle of cattle fed in either a feedlot- or pasture-based system programmed to achieve either a high or low growth rate. A total of 440 MRMs were significant, which were related mainly to triglycerides and phosphatidylcholine lipids. Distinct clusters between feeding strategies for the lipid dataset were revealed, which affected glycerolipid metabolism (P = 0.004), phospholipid metabolism (P = 0.009), sphingolipid metabolism (P = 0.050) and mitochondrial beta-oxidation of long chain saturated fatty acids (P = 0.073) pathways. Lipid content and profile differed to feeding strategies, which were related to L*, a*, and tenderness. These findings provide a comprehensive and in-depth understanding of lipidomic profiling of beef cattle finished under different feeding strategies and provides a basis for the relationship between lipid content and profiles and beef quality development.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | | | | | | | - Wes Schilling
- Mississippi State University Department of Food Science, Nutrition and Health Promotion
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Goi A, Hocquette JF, Pellattiero E, De Marchi M. Handheld near-infrared spectrometer allows on-line prediction of beef quality traits. Meat Sci 2021; 184:108694. [PMID: 34700175 DOI: 10.1016/j.meatsci.2021.108694] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 10/01/2021] [Accepted: 10/04/2021] [Indexed: 01/02/2023]
Abstract
The aim of this study was to evaluate the ability of a miniaturized near-infrared spectrometer to predict chemical parameters, technological and quality traits, fatty acids and minerals in intact Longissimus thoracis and Trapezius obtained from the ribs of 40 Charolais cattle. Modified partial least squares regression analysis to correlate spectra information to reference values, and several scatter correction and mathematical treatments have been tested. Leave-one-out cross-validation results showed that the handheld instrument could be used to obtain a good prediction of moisture and an approximate quantitative prediction of fat or protein contents, a*, b*, shear force and purge loss with coefficients of determination above 0.66. Moreover, prediction models were satisfactory for proportions of MUFA, PUFA, oleic and palmitic acids, for Fe and Cu contents. Overall, results exhibited the usefulness of the on-line miniaturized tool to predict some beef quality traits and the possibility to use it with commercial cuts without sampling, carcass deterioration nor grinding and consequent meat products' loss.
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Affiliation(s)
- Arianna Goi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy
| | - Jean-François Hocquette
- INRAE, Clermont Auvergne, VetAgro Sup, UMR1213, Recherches sur les Herbivores, 63122 Saint Genès Champanelle, France
| | - Erika Pellattiero
- Department of Animal Medicine, Production and Health (MAPS), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy
| | - Massimo De Marchi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
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Construction of beef quality through official quality signs, the example of Label Rouge. Animal 2021; 16 Suppl 1:100357. [PMID: 34565706 DOI: 10.1016/j.animal.2021.100357] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 08/04/2021] [Accepted: 08/13/2021] [Indexed: 12/17/2022] Open
Abstract
The European Union promotes high-quality food products and protects agricultural traditions. With that vision, Regulation (EU) 1151/2012 defines quality schemes such as protected designations of origin, protected geographical indications and optional quality terms that link quality and tradition to legal labels. These quality schemes are completed by national initiatives. Label Rouge is an official regulated sign of premium quality in France that explicitly aims at higher product quality. Each Label Rouge product has to comply with production and processing conditions stated in its published specifications. Here, we analyse commitments made under Label Rouge books of specifications for beef to show how the Label Rouge quality-sign constructs quality. In order to provide a frame, product quality has been broken down into a set of seven quality attributes: commercial, organoleptic, nutritional, safety, technological, convenience and image-value, where image-value quality attributes encompass the ethical, cultural and environmental dimensions associated with how a food is produced and processed, and its origin. The specifications highlight 'communicative certified characteristics' (characteristics set out in the specifications that are certified and communicated to the public) and specify how the meat needs to be farmed and processed to attain superior quality. Analysis of all 16 Label Rouge books of specifications for beef, based on scientific expertise and the literature, showed that commitments in these specifications are linked to the seven groups of quality attributes and that they concern the whole continuum of the chain, from animal type to on-farm conditions, transport to slaughter and through to meat ageing. Commitments concerning the whole herd and the selection of label-eligible animals, carcasses and meat particularly enhance organoleptic and image-value attributes. Label Rouge builds quality through commitments on the production, transport and beef ageing conditions, and offers a strong referent for the beef sector on how to better meet more qualitative consumers' expectations.
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Silva RR, do Prado IN, da Silva FF, Rotta PP, Rodrigues LB, do Prado RM, de Carvalho Mesquita BM, Alba HD, de Carvalho GG. Fatty acid profile and chemical composition of meat from Nellore steers finished on pasture with different amounts of supplementation. CANADIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1139/cjas-2020-0099] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The use of supplements to feed grazing ruminants may improve the productivity and profitability of beef cattle productive systems. This study aimed to evaluate the effect of different supplementation amounts on the meat quality of Nellore steers finished on pasture. A total of 40 steers were maintained on Brachiaria brizantha ‘Marandu’ pasture and finished on different concentrate supplementation amounts: 0%, 0.3%, 0.6%, and 0.9% of body weight (BW). There was no effect (P > 0.10) of supplementation on 14:0, 14:1 n-5, 15:0, 15:1 n-6, 16:1 n-10, 16:1 n-9, 16:1 n-7, 18:1 c-9, 18:1 t-9, 18:2 n-6, conjugated linoleic acid, 20:4 n-6, 22:0 and 22:5 n-3. However, the 17:1 n-10 decreased linearly (P < 0.01), whereas 18:0 increased linearly (P < 0.01) when supplementation was added. There was a quadratic effect (P < 0.10) for 16:0 and 18:1 t-11, as well as for 18:3 n-6. The total concentration of n-3 was linearly reduced, whereas the n-6/n-3 ratio was linearly increased. The use of concentrate supplements for Nellore steers finished on pasture, at amounts up to 0.9% of BW, does not improve the unsaturated fatty acids content. In contrast, the supplementation increases the content of saturated fatty acids in meat of steers.
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Affiliation(s)
- Robério R. Silva
- Department of Animal Science, Universidade Estadual do Sudoeste da Bahia, Itapetinga, Bahia 45.700-000, Brazil
| | - Ivanor N. do Prado
- Department of Animal Science, Universidade Estadual de Maringá, Maringá, Paraná 87.020-900, Brazil
| | - Fabiano F. da Silva
- Department of Animal Science, Universidade Estadual do Sudoeste da Bahia, Itapetinga, Bahia 45.700-000, Brazil
| | - Polyana P. Rotta
- Department of Animal Science, Universidade Estadual de Maringá, Maringá, Paraná 87.020-900, Brazil
| | - Laoan B.O. Rodrigues
- Department of Animal Science, Universidade Estadual do Sudoeste da Bahia, Itapetinga, Bahia 45.700-000, Brazil
| | - Rodolpho M. do Prado
- Department of Animal Science, Universidade Estadual de Maringá, Maringá, Paraná 87.020-900, Brazil
| | | | - Henry D.R. Alba
- Department of Animal Science, Universidade Federal da Bahia, Salvador, Bahia 40.170-110, Brazil
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Salami SA, O'Grady MN, Luciano G, Priolo A, McGee M, Moloney AP, Kerry JP. Concentrate supplementation with dried corn gluten feed improves the fatty acid profile of longissimus thoracis muscle from steers offered grass silage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4768-4778. [PMID: 33502758 DOI: 10.1002/jsfa.11123] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 01/24/2021] [Accepted: 01/27/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Concentrate supplementation of a grass silage-based ration is a typical practice employed for indoor winter finishing of beef cattle in many temperate countries. Plant by-products, such as dried corn gluten feed (CGF), can be used to replace conventional feedstuffs in a concentrate supplement to enhance the sustainability of ruminant production systems and to improve meat quality. This study examined the chemical composition, fatty acid profile, oxidative stability and sensory attributes of beef (longissimus thoracis muscle) from steers offered grass silage and concentrate supplements containing varying levels (0%, 25%, 50%, 75%) of CGF substituted for barley / soybean meal. RESULTS Feeding 50%CGF decreased the protein content and increased intramuscular fat in comparison with 25%CGF. Total phenol content and iron-reducing antioxidant power followed the order: 0%CGF > 50%CGF and 25%CGF > 0%CGF = 50%CGF, respectively. Compared to 0%CGF, 25%CGF and 75%CGF decreased C14:0 and increased C22:2n-6, C20:5n-3 and total n-3 polyunsaturated fatty acids whereas 75%CGF increased conjugated linoleic acids and C18:3n-3. Diet did not affect the oxidative stability and sensory attributes of beef patties. CONCLUSION The inclusion of up to 75%CGF in a supplementary concentrate for steers increased the proportion of health-promoting unsaturated fatty acids without negatively influencing the shelf-life and eating quality of longissimus thoracis muscle. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Saheed A Salami
- Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Cork, Ireland
- Department Di3A, Animal Production Science, University of Catania, Catania, Italy
| | - Michael N O'Grady
- Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Cork, Ireland
| | - Giuseppe Luciano
- Department Di3A, Animal Production Science, University of Catania, Catania, Italy
| | - Alessandro Priolo
- Department Di3A, Animal Production Science, University of Catania, Catania, Italy
| | - Mark McGee
- Teagasc, Animal & Grassland Research and Innovation Centre, Grange, Dunsany, Co., Meath, Ireland
| | - Aidan P Moloney
- Teagasc, Animal & Grassland Research and Innovation Centre, Grange, Dunsany, Co., Meath, Ireland
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Cork, Ireland
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Random-effect meta-analysis of genetic parameter estimates for carcass and meat quality traits in beef cattle. Trop Anim Health Prod 2021; 53:420. [PMID: 34327592 DOI: 10.1007/s11250-021-02862-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Accepted: 07/16/2021] [Indexed: 10/20/2022]
Abstract
Considerable variability of genetic parameter estimates is observed among different studies for the same trait, which is associated with the distinct effects included in the statistical model, population breed, and sample sizes. The random-effect meta-analysis summarizes genetic parameters considering the heterogeneity among studies. Therefore, the aim of this study was to perform a random-effect meta-analysis of heritability and genetic correlation estimates for carcass and meat quality traits in beef cattle. A total of 152 estimates of heritability and 83 genetic correlations for longissimus muscle area (LMA), back fat thickness (BFT), and marbling score (MRB) were used. High heterogeneity among published studies was observed for all traits, indicating the need of a random-effects model to perform the analysis. Estimates of heritability through the meta-analysis using the random-effects model were high (0.30 to 0.34), indicating that fast genetic progress can be obtained for these traits. However, genetic correlations had low magnitude (lower than 0.25), which suggested that all three traits should be included in the selection scheme.
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Review: Trends for meat, milk and egg consumption for the next decades and the role played by livestock systems in the global production of proteins. Animal 2021; 15 Suppl 1:100287. [PMID: 34312092 DOI: 10.1016/j.animal.2021.100287] [Citation(s) in RCA: 76] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 04/15/2021] [Accepted: 04/20/2021] [Indexed: 02/02/2023] Open
Abstract
Meeting the food demands of a growing global population within planetary boundaries is a challenge. Sustainably producing animal-sourced foods while supplying sufficient protein to meet the requirements of a healthy diet is a particular challenge. This paper informs the development of pathways to sustainable animal production by examining trends in animal-sourced foods since 2000, including the significance of animal- relative to plant-protein sources. Drawing on three distinct scenarios defined by the Food and Agriculture Organization (FAO), (i.e. Business As Usual (BAU), a continuation of historical trends of food preferences including initiatives to address Sustainable Development Goal targets; Stratified Societies (SSs), leaving challenges unattended; and Towards Sustainability (TS); a more equitable global society and more sustainable food system due to effective polices), future demand for animal-sourced foods is projected. Analysis is based on FAO Food Balance Sheet data (2000-2017) and projected national protein demand per capita (2012-2050). Analysis is disaggregated to five global regions defined by the World Health Organization. It finds that patterns of past demand for animal-sourced foods vary by food (e.g. red vs white meat) and region. However, the European region consistently has the highest levels of consumption of animal-sourced foods, while the South-East Asian and African regions have the lowest. The ratio of animal to plant-sourced protein varies across regions, ranging from 0.29 in Africa to 1.08 in Europe in 2017. Over time, the ratio is relatively stable or moderately increasing, driven by rising incomes in low- or middle-income countries. Under the future scenarios, all World Health Organization regions show a marked increase in demand for animal-sourced protein across BAU and SS. The TS scenario, however, projects notable declines in consumption across Europe and the Americas when compared to the 2012 BAU baseline, with a decline in milk also in the Western Pacific. In contrast, meat and milk consumption in Africa and South-East Asia is projected to increase, reflecting their far lower starting consumption levels. The analysis and subsequent discussion highlight the importance of having regional-specific strategies to deal with the challenge of sustainable livestock production and consumption, with a requirement to consider the impact of actions in one region on others. Clearly, the challenge is not merely one for science and technology but one based on wider aspects of the food system and its diverse stakeholders.
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Boncinelli F, Piracci G, Casini L. Understanding the role of information and taste heterogeneity in consumer preferences for functional beef: The case of the omega-3 enriched burger. Meat Sci 2021; 181:108614. [PMID: 34229235 DOI: 10.1016/j.meatsci.2021.108614] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 05/26/2021] [Accepted: 06/21/2021] [Indexed: 11/25/2022]
Abstract
Beef demand has progressively decreased due to an increasing number of consumers who perceive beef as harmful to their health, among other causes. In contrast, functional foods are one of the fastest-growing markets. This study aims to analyse consumer preferences and estimates the willingness to pay for beef enriched with omega-3 fatty acids. We intend to identify and profile the potential market segments for functional beef and determine how the provision of information can affect consumer preferences. Data have been collected by applying a choice experiment on a sample of 757 Italian beef purchasers. The sample was randomly split into two information treatments plus a control group. Participants in the information treatments were given an explanation about the functional meat production system. Results showed that the average consumer has a preference for ω-3 enrichment and that information about the food's production process increases this preference. Therefore, the study reveals the existence of a potentially profitable market for functional beef.
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Affiliation(s)
- Fabio Boncinelli
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Piazzale delle Cascine, 18, 50144 Florence, Italy.
| | - Giovanna Piracci
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Piazzale delle Cascine, 18, 50144 Florence, Italy.
| | - Leonardo Casini
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Piazzale delle Cascine, 18, 50144 Florence, Italy.
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Near-Infrared Reflectance Spectroscopy for Predicting the Phospholipid Fraction and the Total Fatty Acid Composition of Freeze-Dried Beef. SENSORS 2021; 21:s21124230. [PMID: 34203102 PMCID: PMC8233715 DOI: 10.3390/s21124230] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 06/15/2021] [Accepted: 06/16/2021] [Indexed: 02/04/2023]
Abstract
Research on fatty acids (FA) is important because their intake is related to human health. NIRS can be a useful tool to estimate the FA of beef but due to the high moisture and the high absorbance of water makes it difficult to calibrate the analyses. This work evaluated near-infrared reflectance spectroscopy as a tool to assess the total fatty acid composition and the phospholipid fraction of fatty acids of beef using freeze-dried meat. An average of 22 unrelated pure breed young bulls from 15 European breeds were reared on a common concentrate-based diet. A total of 332 longissimus thoracis steaks were analysed for fatty acid composition and a freeze-dried sample was subjected to near-infrared spectral analysis. 220 samples (67%) were used as a calibration set with the remaining 110 (33%) being used for validation of the models obtained. There was a large variation in the total FA concentration across the animals giving a good data set for the analysis and whilst the coefficient of variation was nearly 68% for the monounsaturated FA it was only 27% for the polyunsaturated fatty acids (PUFA). PLS method was used to develop the prediction models. The models for the phospholipid fraction had a low R2p and high standard error, while models for neutral lipid had the best performance, in general. It was not possible to obtain a good prediction of many individual PUFA concentrations being present at low concentrations and less variable than other FA. The best models were developed for Total FA, saturated FA, 9c18:1 and 16:1 with R2p greater than 0.76. This study indicates that NIRS is a feasible and useful tool for screening purposes and it has the potential to predict most of the FA of freeze-dried beef.
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Fusaro I, Cavallini D, Giammarco M, Manetta AC, Martuscelli M, Mammi LME, Lanzoni L, Formigoni A, Vignola G. Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils. Front Vet Sci 2021; 8:662079. [PMID: 34169107 PMCID: PMC8217468 DOI: 10.3389/fvets.2021.662079] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Accepted: 04/22/2021] [Indexed: 11/13/2022] Open
Abstract
The aim of this study was to evaluate the effects of basal dietary supplementation with linseed and linseed plus vitamin E in Marchigiana young bulls on the instrumental color, oxidative stability, and fatty acid composition of beef steaks with and without treatment with a blend of essential oils (oregano and rosemary) after storage times of 0, 3, 6, and 9 days. The fatty acid composition was evaluated in meat after 0 and 9 days of storage. No variation in the fatty acid composition of each type of meat was observed after storage. The use of dietary linseed and vitamin E, compared with linseed alone, significantly improved the oxidative stability, lightness (L*), and redness (a*) of the meat. A higher degree of oxidation was observed in meat samples from animals in the group fed linseed (L) followed by the control group (C) and the group fed linseed and vitamin E (LE). Moreover, the essential oils treatment (O) exerts a significant effect on beef oxidative stability of the group LE more than groups C and L during storage. The fatty acid composition of the meat was also affected by the diet: levels of healthful fatty acids (PUFA, n-3 PUFA, and CLA) were higher in meat from the groups that received linseed than the control group. Our results suggest that dietary vitamin E and treatment with essential oils are effective approaches to preserving the stability of beef cattle receiving a diet enriched in unsaturated fatty acids for up to 9 days of storage.
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Affiliation(s)
- Isa Fusaro
- Faculty of Veterinary Medicine, University of Teramo, Teramo, Italy
| | | | | | | | - Maria Martuscelli
- Faculty of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Teramo, Italy
| | | | - Lydia Lanzoni
- Faculty of Veterinary Medicine, University of Teramo, Teramo, Italy
| | - Andrea Formigoni
- Department of Veterinary Medical Sciences, Alma Mater Studiorum University of Bologna, Bologna, Italy
| | - Giorgio Vignola
- Faculty of Veterinary Medicine, University of Teramo, Teramo, Italy
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50
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Xie Y, Liu Z, Guo J, Su X, Zhao C, Zhang C, Qin Q, Dai D, Zhao Y, Wang Z, Wang R, Zhang Y, Su R, Wang Z, Li J. MicroRNA-mRNA Regulatory Networking Fine-Tunes Polyunsaturated Fatty Acid Synthesis and Metabolism in the Inner Mongolia Cashmere Goat. Front Genet 2021; 12:649015. [PMID: 34149800 PMCID: PMC8206643 DOI: 10.3389/fgene.2021.649015] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Accepted: 04/29/2021] [Indexed: 11/13/2022] Open
Abstract
Fatty acid composition is an important aspect of meat quality in ruminants. Improving the beneficial fatty acid level in cashmere goat meat is important to its economic value. To investigate microRNAs (miRNAs) and mRNAs that regulate or coregulate polyunsaturated fatty acid (PUFA) synthesis and metabolism in the Inner Mongolia cashmere goat, we used longissimus dorsi muscle (WLM) and biceps femoris muscle (WBM) for transcript-level sequencing. RT-qPCR was used to evaluate the expression of mRNAs and miRNAs associated with PUFA synthesis and metabolism. The total PUFA content in the WBM was significantly higher than that in the WLM (P < 0.05). Our study is the first to systematically report miRNAs in cashmere goat meat. At the mRNA level, 20,375 genes were identified. ACSL1, CD36 and TECRL were at the center of a gene regulatory network and contributed significantly to the accumulation and metabolic regulation of fatty acids. At the miRNA level, 426 known miRNAs and 30 novel miRNAs were identified. KEGG analysis revealed that the miRNA target genes were involved mainly in the PPAR signaling pathway. The mRNA-miRNA coregulation analysis showed that ACSL1 was negatively targeted by nine miRNAs: chi-miR-10a-5p, chi-miR-10b-5p, chi-miR-130b-5p, chi-miR-15a-5p_R-1, chi-miR-15b-5p, chi-miR-16a-5p, chi-miR-16b-5p, chi-miR-181c-5p_R+1, and chi-miR-26b-5p. Finally, we speculated that the simultaneous silencing of ACSL1 by one or more of these nine miRNAs through PPAR signaling led to low ACSL1 expression in the WLM and, ultimately to high PUFA content in the WBM. Our study helps elucidate the metabolic regulation of fatty acids in Inner Mongolia cashmere goats.
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Affiliation(s)
- Yuchun Xie
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction, Hohhot, China
- Key Laboratory of Mutton Sheep Genetics and Breeding, Ministry of Agriculture, Hohhot, China
- Engineering Research Center for Goat Genetics and Breeding, Hohhot, China
| | - Zhihong Liu
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction, Hohhot, China
- Key Laboratory of Mutton Sheep Genetics and Breeding, Ministry of Agriculture, Hohhot, China
- Engineering Research Center for Goat Genetics and Breeding, Hohhot, China
| | - Juntao Guo
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction, Hohhot, China
- Key Laboratory of Mutton Sheep Genetics and Breeding, Ministry of Agriculture, Hohhot, China
- Engineering Research Center for Goat Genetics and Breeding, Hohhot, China
| | - Xin Su
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction, Hohhot, China
- Key Laboratory of Mutton Sheep Genetics and Breeding, Ministry of Agriculture, Hohhot, China
- Engineering Research Center for Goat Genetics and Breeding, Hohhot, China
| | - Cun Zhao
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction, Hohhot, China
- Key Laboratory of Mutton Sheep Genetics and Breeding, Ministry of Agriculture, Hohhot, China
- Engineering Research Center for Goat Genetics and Breeding, Hohhot, China
| | - Chongyan Zhang
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction, Hohhot, China
- Key Laboratory of Mutton Sheep Genetics and Breeding, Ministry of Agriculture, Hohhot, China
- Engineering Research Center for Goat Genetics and Breeding, Hohhot, China
| | - Qing Qin
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction, Hohhot, China
- Key Laboratory of Mutton Sheep Genetics and Breeding, Ministry of Agriculture, Hohhot, China
- Engineering Research Center for Goat Genetics and Breeding, Hohhot, China
| | - Dongliang Dai
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction, Hohhot, China
- Key Laboratory of Mutton Sheep Genetics and Breeding, Ministry of Agriculture, Hohhot, China
- Engineering Research Center for Goat Genetics and Breeding, Hohhot, China
| | - Yanhong Zhao
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction, Hohhot, China
- Key Laboratory of Mutton Sheep Genetics and Breeding, Ministry of Agriculture, Hohhot, China
- Engineering Research Center for Goat Genetics and Breeding, Hohhot, China
| | - Zhiying Wang
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction, Hohhot, China
- Key Laboratory of Mutton Sheep Genetics and Breeding, Ministry of Agriculture, Hohhot, China
- Engineering Research Center for Goat Genetics and Breeding, Hohhot, China
| | - Ruijun Wang
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction, Hohhot, China
- Key Laboratory of Mutton Sheep Genetics and Breeding, Ministry of Agriculture, Hohhot, China
- Engineering Research Center for Goat Genetics and Breeding, Hohhot, China
| | - Yanjun Zhang
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction, Hohhot, China
- Key Laboratory of Mutton Sheep Genetics and Breeding, Ministry of Agriculture, Hohhot, China
- Engineering Research Center for Goat Genetics and Breeding, Hohhot, China
| | - Rui Su
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction, Hohhot, China
- Key Laboratory of Mutton Sheep Genetics and Breeding, Ministry of Agriculture, Hohhot, China
- Engineering Research Center for Goat Genetics and Breeding, Hohhot, China
| | - Zhixin Wang
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction, Hohhot, China
- Key Laboratory of Mutton Sheep Genetics and Breeding, Ministry of Agriculture, Hohhot, China
- Engineering Research Center for Goat Genetics and Breeding, Hohhot, China
| | - Jinquan Li
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction, Hohhot, China
- Key Laboratory of Mutton Sheep Genetics and Breeding, Ministry of Agriculture, Hohhot, China
- Engineering Research Center for Goat Genetics and Breeding, Hohhot, China
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