Growth performance, carcass quality, fresh belly characteristics, and commercial bacon slicing yields of growing-finishing pigs fed a subtherapeutic dose of an antibiotic, a natural antimicrobial, or not fed an antibiotic or antimicrobial

Insights in the Development and Uses of Alternatives to Antibiotic Growth Promoters in Poultry and Swine Production

The overuse and misuse of antibiotics has contributed to the rise and spread of multidrug-resistant bacteria. To address this global public health threat, many countries have restricted the use of antibiotics as growth promoters and promoted the development of alternatives to antibiotics in human and veterinary medicine and animal farming. In food-animal production, acidifiers, bacteriophages, enzymes, phytochemicals, probiotics, prebiotics, and antimicrobial peptides have shown hallmarks as alternatives to antibiotics. This review reports the current state of these alternatives as growth-promoting factors for poultry and swine production and describes their mode of action. Recent findings on their usefulness and the factors that presently hinder their broader use in animal food production are identified by SWOT (strength, weakness, opportunity, and threat) analysis. The potential for resistance development as well as co- and cross-resistance with currently used antibiotics is also discussed. Using predetermined keywords, we searched specialized databases including Scopus, Web of Science, and Google Scholar. Antibiotic resistance cannot be stopped, but its spreading can certainly be hindered or delayed with the development of more alternatives with innovative modes of action and a wise and careful use of antimicrobials in a One Health approach.

Maximum levels of cross-contamination for 24 antimicrobial active substances in non-target feed. Part 6: Macrolides: tilmicosin, tylosin and tylvalosin

The specific concentrations of tilmicosin, tylosin and tylvalosin in non-target feed for food-producing animals, below which there would not be an effect on the emergence of, and/or selection for, resistance in bacteria relevant for human and animal health, as well as the specific antimicrobial concentrations in feed which have an effect in terms of growth promotion/increased yield, were assessed by EFSA in collaboration with EMA. Details of the methodology used for this assessment, associated data gaps and uncertainties, are presented in a separate document. To address antimicrobial resistance, the Feed Antimicrobial Resistance Selection Concentration (FARSC) model developed specifically for the assessment was applied. However, due to the lack of data on the parameters required to calculate the FARSC, it was not possible to conclude the assessment until further experimental data become available. To address growth promotion, data from scientific publications obtained from an extensive literature review were used. Levels in feed that showed to have an effect on growth promotion/increased yield were reported for tilmicosin and tylosin, whilst for tylvalosin no suitable data for the assessment were available. It was recommended to carry out studies to generate the data that are required to fill the gaps which prevented the calculation of the FARSC for these three antimicrobials.

Processing Characteristics, Composition, Shelf-life, and Sensory Attributes of Beef Bacon Manufactured From Seven Value-Added Cuts of Beef

The purpose of this study was to evaluate the influence of different beef cuts on their potential for adding value by assessing processing characteristics, composition, shelf-life, and sensory attributes of these cuts as beef bacon. Six briskets (Institutional Meat Purchase Specification [IMPS]#120), 6 clod hearts (IMPS#114E; divided horizontally into 2 halves: silver-skin side and non–silver-skin side), 6 flanks (IMPS#193), 6 outside flats (IMPS#171B), and 7 short plates (IMPS#121A; cut into a deboned short-rib half and navel half) were sourced commercially from separate Canadian quality grade AA beef carcasses. Data for processing yields, composition, and image analysis were analyzed as a generalized linear mixed model with fixed effect of cut and random effect of replication nested within block (processing group). Sensory data collected using a trained sensory panel were analyzed in the same manner, with an additional fixed effect of storage day and additional random effects of session and panelist. Rested pump uptake, which was targeted at 20%, was not different (P = 0.21) among cuts; however, smokehouse cook yield differed (P < 0.01) among cuts, with heavier cuts (brisket, plate cuts, and outside flat) generally having greater yields compared with lighter cuts (clod cuts and flank). As expected, composition of bacon slices was affected (P < 0.01) by cut, with leaner cuts (clod cuts, flank, and outside flat) having greater moisture, lower lipid levels, and greater protein compared with fatter cuts (brisket and plate cuts). Sensory analysis revealed significant differences in muscle fiber toughness and connective tissue among cuts. The differences that were quantified in this study should allow manufacturers to tailor their cut selection to the processing specifications that may be most profitable and well-suited for the meat industry and its customer base. Overall, this research should help define beef bacon and further indicate that a variety of beef cuts can be used to manufacture beef bacon.

Influence of feeding thermally peroxidized soybean oil to finishing barrows on processing characteristics and shelf life of commercially manufactured bacon

Objectives were to evaluate effects of feeding soybean oil (SO) with varying levels of peroxidation on fresh belly characteristics, processing yields, and shelf life of commercially manufactured bacon stored under food-service-style conditions. Fifty-six barrows were randomly assigned to 1 of 4 diets containing 10% fresh SO (22.5 °C) or thermally processed SO (45 °C for 288 h, 90 °C for 72 h, or 180 °C for 6 h), each infused with air at a rate of 15 L/min. Individually housed pigs were provided ad libitum access to feed for 81 d. On day 82, pigs were slaughtered, and on day 83, carcasses were fabricated and bellies collected for recording of weight, dimensions, and flop distance. Belly adipose tissue cores were collected for the analysis of iodine value (IV) by near-infrared spectroscopy (NIR-IV). Bacon was manufactured at a commercial processing facility, and sliced bacon was subsequently transferred to food-service-style packaging and subjected to 0-, 30-, 60-, or 90-d storage at -20 °C. Stored bacon was evaluated for thiobarbituric acid reactive substances (TBARS) and trained sensory evaluation of oxidized odor and flavor. Fresh belly and bacon processing traits were analyzed as a 1-way ANOVA with the fixed effect of SO, whereas shelf life traits were analyzed as a 1-way ANOVA repeated in time. There was no effect (P ≥ 0.30) of SO on belly weight, length, width, or thickness, but bellies of pigs fed 90 °C SO had greater (P ≤ 0.04) flop distance (more firm) than all other SO treatments. Belly fat NIR-IV of pigs fed 90 °C SO were 10.22 units less (P < 0.0001) than pigs fed 180 °C SO, which were 2.99 and 3.29 units less than belly adipose tissue of pigs fed 22.5 and 45 °C SO, respectively. There was no effect of SO on brine uptake or cooking yield of commercially manufactured bacon. There was a trend (P = 0.09) for bacon manufactured from bellies of pigs fed 45 and 90 °C SO to have greater slicing yields than those from pigs fed 22.5 and 180 °C SO. There were no SO × storage time interactions (P ≥ 0.27) for any shelf life trait. There was no difference in TBARS, oxidized odor, or oxidized flavor among the 4 SO treatments, although all 3 shelf life metrics increased (P < 0.0001) with storage time. Overall, feeding SO thermally processed at 90 and 180 °C reduced belly adipose tissue IV, but feeding peroxidized SO did not affect processing yields or shelf life characteristics of commercially manufactured bacon.

Evaluation of alternative fabrication specifications to increase gross value of pork carcasses

Modifying fabrication specifications of domestic pork carcasses to reflect product specifications in key export markets may increase gross value for U.S. pork. Changes in specifications may also yield value-added cuts that increase demand for U.S. pork in both export and domestic markets. The objective was to evaluate differences in value of carcasses fabricated using either typical U.S. cutting specifications, or alternative specifications. Paired left and right sides (30 sides total; n = 15) were weighed and cut into primal and subprimal pieces according North American Meat Institute (NAMP, DOM) or alternative-style specifications (ALT). Alternative-style carcasses were separated into shoulder (4^th/5^th rib separation), loin, belly, and ham (sirloin-on) primals. Alternative-style shoulders were fabricated into a cellar-trimmed (CT) butt, triceps brachii (cushion), boneless picnic, and a brisket. Carcass values for all three pricing scenarios were calculated using the USDA Agriculture Marketing Service Carlot Report values from the weeks of April 5, 2013, to April 7, 2017. Value for the pork brisket was estimated based on relative value of the beef brisket compared to the beef shoulder clod (NAMP #114) resulting in a value of $2.485/kg for the pork brisket. Comparisons between fabrication styles and value of each side were made using a paired T-test. Whole bone-in loin yields of ALT carcasses were 6.23 units less (P < 0.0001) than DOM carcasses. Similarly, yields from trimmed and squared bellies of ALT carcasses were 0.83 units less than (P ≤ 0.01) DOM carcasses. In contrast, trimmed shoulders of ALT carcasses were 3.81 units greater (P < 0.0001) and hams were 3.39 units greater (P < 0.0001) than DOM carcasses. Despite reductions in yield of loins and bellies, ALT carcasses were numerically $1.29 (P = 0.17) and $0.66 (P = 0.56) more valuable than DOM carcasses in the 4 yr average and best pricing scenarios, respectively. Alternative-style carcasses were $1.99 (P = 0.03) more valuable than DOM carcass when using the most depressed pricing scenario. Fabricating pork carcasses using alternative-style specifications reduced the yield, and therefore the value, of the loin and belly compared with DOM carcasses. However, added value from the pork brisket and CT butt recuperated this value. Therefore, alternative-style fabrication methods may increase gross carcass value in some pricing scenarios.