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Nieto J, Plaza J, Hernández-Jiménez M, Revilla I, Palacios C. Carcass traits and meat quality assessment of two slow-growing chicks strains fed Acheta domesticus larval meal. Poult Sci 2024; 103:103684. [PMID: 38569242 PMCID: PMC10999859 DOI: 10.1016/j.psj.2024.103684] [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: 01/04/2024] [Revised: 03/15/2024] [Accepted: 03/18/2024] [Indexed: 04/05/2024] Open
Abstract
Presently, there has been a noticeable rise in the consumption of poultry meat within the general population, particularly focusing on poultry sourced from alternative rearing systems as opposed to intensive ones. This study evaluated the impact of incorporating house cricket (Acheta domesticus,AD) larvae meal into the diet of 2 slow-growing chicken strains on their carcass traits and meat quality. A total of 256 one-day-old male chicks were utilized, with 128 belonging to the Red (R) strain and 128 to the Naked Neck (NN) strain. Chicks from each strain were randomly assigned to 16 replicates of 8 chicks each. Eight replicates were allocated to 2 distinct treatments (n=64 chicks/treatment) based on the diet employed: the control treatments for the Red (R-C) and Naked Neck (NN-C) strains were fed soybean meal, while the other 2 treatments were fed AD meal (R-AD and NN-AD). Three different rations were used throughout the growth cycle of the animals, tailored to meet the nutritional needs of the birds. All chickens were slaughtered at 95 d of age, and eight chickens per treatment were randomly chosen to assess carcass traits and meat quality. Near-infrared reflectance spectroscopy (NIRS) was employed to classify meat based on the feed and the chick strain, achieving a correct discrimination of 100% of the samples. The carcass traits exhibited significant alterations due to the inclusion of insect larval meal in the diet, resulting in reduced values across all parameters for chickens consuming AD meal, irrespective of genotype. The pH and cooking losses were generally higher for chicks fed cricket meal, as occurred with moisture. However, protein content was lower in the meat of chicks consuming cricket meal. Fat content showed lower values for NN chickens. There were minimal differences in the fatty acid profile, with lower C18:3n-3 values for chickens fed cricket meal. Therefore, including Acheta domesticus meal in the diets of slow-growing chick strains is a viable alternative to replace soybean meal. It provides meat quality characteristics comparable to those obtained in conventional systems.
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Affiliation(s)
- Jaime Nieto
- Area of Animal Production, Faculty of Environmental and Agricultural Sciences, University of Salamanca, Salamanca 37007, Spain.
| | - Javier Plaza
- Area of Animal Production, Faculty of Environmental and Agricultural Sciences, University of Salamanca, Salamanca 37007, Spain
| | | | - Isabel Revilla
- Area of Food Technology, E.P.S. of Zamora, University of Salamanca, Zamora 49022, Spain
| | - Carlos Palacios
- Area of Animal Production, Faculty of Environmental and Agricultural Sciences, University of Salamanca, Salamanca 37007, Spain
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2
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Niu G, Zhang T, Tao L. Development and validation of a near-infrared spectroscopy model for the prediction of muscle protein in Chinese native chickens. Poult Sci 2024; 103:103532. [PMID: 38359771 PMCID: PMC10878109 DOI: 10.1016/j.psj.2024.103532] [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: 11/12/2023] [Revised: 01/23/2024] [Accepted: 02/01/2024] [Indexed: 02/17/2024] Open
Abstract
This study investigated the ability of the near-infrared spectroscopy (NIRS) model to predict the protein of freeze-dried muscle samples in Chinese native chickens and to determine the accuracy of the models for other native chicken breeds. Spectral pretreatment, wavelength selection, and outlier sample elimination were used to optimize the calibration models. The results showed that the best model was obtained by using a combination of standard normal variable transformation and gap-segment first-derivative pretreatment spectra after removing 48 outliers in the wavelength range of 1,439 to 1,900 nm, with coefficient of determination for the calibration (R2C) of 0.95, standard error of cross-validation (SECV) of 1.18, coefficient of determination for the prediction (R2P) of 0.95, the ratio of the standard deviation of the validation to the standard deviation of the calibration (RPDP) of 4.62. The findings indicated that NIRS can be used to predict the protein of freeze-dried muscle in Chinese native chickens.
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Affiliation(s)
- Guoyi Niu
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed Science, Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Tingrui Zhang
- College of Veterinary Medicine, Yunnan Agricultural University, Kunming 650201, China
| | - Linli Tao
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed Science, Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
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Cao YM, Zhang Y, Yu ST, Wang KK, Chen YJ, Xu ZM, Ma ZY, Chen HL, Wang Q, Zhao R, Sun XQ, Li JT. Rapid and Non-Invasive Assessment of Texture Profile Analysis of Common Carp ( Cyprinus carpio L.) Using Hyperspectral Imaging and Machine Learning. Foods 2023; 12:3154. [PMID: 37685087 PMCID: PMC10486347 DOI: 10.3390/foods12173154] [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: 07/24/2023] [Revised: 08/11/2023] [Accepted: 08/14/2023] [Indexed: 09/10/2023] Open
Abstract
Hyperspectral imaging (HSI) has been applied to assess the texture profile analysis (TPA) of processed meat. However, whether the texture profiles of live fish muscle could be assessed using HSI has not been determined. In this study, we evaluated the texture profile of four muscle regions of live common carp by scanning the corresponding skin regions using HSI. We collected skin hyperspectral information from four regions of 387 scaled and live common carp. Eight texture indicators of the muscle corresponding to each skin region were measured. With the skin HSI of live common carp, six machine learning (ML) models were used to predict the muscle texture indicators. Backpropagation artificial neural network (BP-ANN), partial least-square regression (PLSR), and least-square support vector machine (LS-SVM) were identified as the optimal models for predicting the texture parameters of the dorsal (coefficients of determination for prediction (rp) ranged from 0.9191 to 0.9847, and the root-mean-square error for prediction ranged from 0.1070 to 0.3165), pectoral (rp ranged from 0.9033 to 0.9574, and RMSEP ranged from 0.2285 to 0.3930), abdominal (rp ranged from 0.9070 to 0.9776, and RMSEP ranged from 0.1649 to 0.3601), and gluteal (rp ranged from 0.8726 to 0.9768, and RMSEP ranged from 0.1804 to 0.3938) regions. The optimal ML models and skin HSI data were employed to generate visual prediction maps of TPA values in common carp muscles. These results demonstrated that skin HSI and the optimal models can be used to rapidly and accurately determine the texture qualities of different muscle regions in common carp.
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Affiliation(s)
- Yi-Ming Cao
- Key Laboratory of Aquatic Genomics, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fishery Biotechnology, Chinese Academy of Fishery Sciences, Beijing 100041, China; (Y.-M.C.); (Y.Z.); (S.-T.Y.); (H.-L.C.); (Q.W.); (R.Z.); (X.-Q.S.)
| | - Yan Zhang
- Key Laboratory of Aquatic Genomics, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fishery Biotechnology, Chinese Academy of Fishery Sciences, Beijing 100041, China; (Y.-M.C.); (Y.Z.); (S.-T.Y.); (H.-L.C.); (Q.W.); (R.Z.); (X.-Q.S.)
| | - Shuang-Ting Yu
- Key Laboratory of Aquatic Genomics, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fishery Biotechnology, Chinese Academy of Fishery Sciences, Beijing 100041, China; (Y.-M.C.); (Y.Z.); (S.-T.Y.); (H.-L.C.); (Q.W.); (R.Z.); (X.-Q.S.)
- Chinese Academy of Agricultural Sciences, Beijing 100181, China
| | - Kai-Kuo Wang
- National Demonstration Center for Experimental Fisheries Science Education, Shanghai Ocean University, Shanghai 201306, China; (K.-K.W.); (Y.-J.C.); (Z.-M.X.); (Z.-Y.M.)
| | - Ying-Jie Chen
- National Demonstration Center for Experimental Fisheries Science Education, Shanghai Ocean University, Shanghai 201306, China; (K.-K.W.); (Y.-J.C.); (Z.-M.X.); (Z.-Y.M.)
| | - Zi-Ming Xu
- National Demonstration Center for Experimental Fisheries Science Education, Shanghai Ocean University, Shanghai 201306, China; (K.-K.W.); (Y.-J.C.); (Z.-M.X.); (Z.-Y.M.)
| | - Zi-Yao Ma
- National Demonstration Center for Experimental Fisheries Science Education, Shanghai Ocean University, Shanghai 201306, China; (K.-K.W.); (Y.-J.C.); (Z.-M.X.); (Z.-Y.M.)
| | - Hong-Lu Chen
- Key Laboratory of Aquatic Genomics, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fishery Biotechnology, Chinese Academy of Fishery Sciences, Beijing 100041, China; (Y.-M.C.); (Y.Z.); (S.-T.Y.); (H.-L.C.); (Q.W.); (R.Z.); (X.-Q.S.)
| | - Qi Wang
- Key Laboratory of Aquatic Genomics, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fishery Biotechnology, Chinese Academy of Fishery Sciences, Beijing 100041, China; (Y.-M.C.); (Y.Z.); (S.-T.Y.); (H.-L.C.); (Q.W.); (R.Z.); (X.-Q.S.)
| | - Ran Zhao
- Key Laboratory of Aquatic Genomics, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fishery Biotechnology, Chinese Academy of Fishery Sciences, Beijing 100041, China; (Y.-M.C.); (Y.Z.); (S.-T.Y.); (H.-L.C.); (Q.W.); (R.Z.); (X.-Q.S.)
| | - Xiao-Qing Sun
- Key Laboratory of Aquatic Genomics, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fishery Biotechnology, Chinese Academy of Fishery Sciences, Beijing 100041, China; (Y.-M.C.); (Y.Z.); (S.-T.Y.); (H.-L.C.); (Q.W.); (R.Z.); (X.-Q.S.)
| | - Jiong-Tang Li
- Key Laboratory of Aquatic Genomics, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fishery Biotechnology, Chinese Academy of Fishery Sciences, Beijing 100041, China; (Y.-M.C.); (Y.Z.); (S.-T.Y.); (H.-L.C.); (Q.W.); (R.Z.); (X.-Q.S.)
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Rodríguez-Hernández P, Díaz-Gaona C, Reyes-Palomo C, Sanz-Fernández S, Sánchez-Rodríguez M, Rodríguez-Estévez V, Núñez-Sánchez N. Preliminary Feasibility of Near-Infrared Spectroscopy to Authenticate Grazing in Dairy Goats through Milk and Faeces Analysis. Animals (Basel) 2023; 13:2440. [PMID: 37570249 PMCID: PMC10417735 DOI: 10.3390/ani13152440] [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: 06/25/2023] [Revised: 07/24/2023] [Accepted: 07/26/2023] [Indexed: 08/13/2023] Open
Abstract
Consumers are increasingly prone to request information about the production systems of the food they buy. For this purpose, certification and authentication methodologies are necessary not only to protect the choices of consumers, but also to protect producers and production systems. The objective of this preliminary work was to authenticate the grazing system of dairy goats using Near-Infrared Spectroscopy (NIRS) analyses of milk and faeces of the animals. Spectral information and several mathematical pre-treatments were used for the development of six discriminant models based on different algorithms for milk and faeces samples. Results showed that the NIRS spectra of both types of samples had some differences when the two feeding regimes were compared. Therefore, good discrimination rates were obtained with both strategies (faeces and milk samples), with classification percentages of up to 100% effectiveness. Discrimination of feeding regime and grazing authentication based on NIRS analysis of milk samples and an alternative sample such as faeces is considered as a potential approach for dairy goats and small ruminant production.
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Affiliation(s)
- Pablo Rodríguez-Hernández
- Department of Animal Production, Faculty of Veterinary Medicine, University of Cordoba, Campus Rabanales, 14071 Cordoba, Spain; (C.D.-G.); (C.R.-P.); (S.S.-F.); (M.S.-R.); (N.N.-S.)
| | | | | | | | | | - Vicente Rodríguez-Estévez
- Department of Animal Production, Faculty of Veterinary Medicine, University of Cordoba, Campus Rabanales, 14071 Cordoba, Spain; (C.D.-G.); (C.R.-P.); (S.S.-F.); (M.S.-R.); (N.N.-S.)
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5
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Serva L, Marchesini G, Cullere M, Ricci R, Dalle Zotte A. Testing two NIRs instruments to predict chicken breast meat quality and exploiting machine learning approaches to discriminate among genotypes and presence of myopathies. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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6
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Wu X, Liang X, Wang Y, Wu B, Sun J. Non-Destructive Techniques for the Analysis and Evaluation of Meat Quality and Safety: A Review. Foods 2022; 11:foods11223713. [PMID: 36429304 PMCID: PMC9689883 DOI: 10.3390/foods11223713] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 11/04/2022] [Accepted: 11/15/2022] [Indexed: 11/22/2022] Open
Abstract
With the continuous development of economy and the change in consumption concept, the demand for meat, a nutritious food, has been dramatically increasing. Meat quality is tightly related to human life and health, and it is commonly measured by sensory attribute, chemical composition, physical and chemical property, nutritional value, and safety quality. This paper surveys four types of emerging non-destructive detection techniques for meat quality estimation, including spectroscopic technique, imaging technique, machine vision, and electronic nose. The theoretical basis and applications of each technique are summarized, and their characteristics and specific application scope are compared horizontally, and the possible development direction is discussed. This review clearly shows that non-destructive detection has the advantages of fast, accurate, and non-invasive, and it is the current research hotspot on meat quality evaluation. In the future, how to integrate a variety of non-destructive detection techniques to achieve comprehensive analysis and assessment of meat quality and safety will be a mainstream trend.
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Affiliation(s)
- Xiaohong Wu
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, China
- High-Tech Key Laboratory of Agricultural Equipment and Intelligence of Jiangsu Province, Jiangsu University, Zhenjiang 212013, China
- Correspondence:
| | - Xinyue Liang
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yixuan Wang
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Bin Wu
- Department of Information Engineering, Chuzhou Polytechnic, Chuzhou 239000, China
| | - Jun Sun
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, China
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7
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Amer SA, Abdel-Wareth AAA, Gouda A, Saleh GK, Nassar AH, Sherief WRIA, Albogami S, Shalaby SI, Abdelazim AM, Abomughaid MM. Impact of Dietary Lavender Essential Oil on the Growth and Fatty Acid Profile of Breast Muscles, Antioxidant Activity, and Inflammatory Responses in Broiler Chickens. Antioxidants (Basel) 2022; 11:antiox11091798. [PMID: 36139872 PMCID: PMC9495784 DOI: 10.3390/antiox11091798] [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: 08/02/2022] [Revised: 09/01/2022] [Accepted: 09/07/2022] [Indexed: 11/16/2022] Open
Abstract
This study aimed to investigate the impact of dietary addition of lavender essential oil (Lavandula angustifolia L.) (LEO) on the growth performance, tissue histoarchitecture, and fatty acid profile in breast muscles, as well as blood biochemistry and immune expression of pro-inflammatory cytokines of broiler chickens. A total of 200 three-day-old broiler chickens (average body weight 101.3 ± 0.24 g) were assigned to a completely randomized design consisting of four dietary treatments (n = 50 per treatment, each replicate consisting of 10 birds) that included lavender essential oil at concentrations of 0 (control group), 200, 400, and 600 mg Kg−1 diet. The experiment lasted for 35 days. The results revealed that supplementation of lavender essential oil at 200, 400, or 600 mg/kg in broiler diets had no effect (p > 0.05) on the growth performance throughout the experimental periods (3−10, 11−23, and 24−35 days of age). According to the broken line regression model, the optimal level for dietary LEO addition was the 460 mg kg−1 diet based on the total body weight gain and feed conversion ratio results. The diets supplemented with lavender essential oil had no effect (p > 0.05) on the percentages of carcass yield or internal organs. Dietary addition of LEO significantly increased the percentages of omega-3 polyunsaturated fatty acids PUFA (n-3), omega-6 polyunsaturated fatty acids (n-6), and the n-3/n-6 ratio (p < 0.05) in the breast muscles of chickens in a level-dependent manner. The blood concentration of alanine aminotransferase was significantly increased in lavender essential oil at 600 mg kg−1 compared with other treatments. The dietary addition of LEO at 200, 400, and 600 mg kg−1 significantly reduced the malondialdehyde level. Still, they significantly increased the serum enzyme activities of total antioxidant capacity, catalase, superoxide dismutase, and the pro-inflammatory cytokine (interleukine-1 beta and interferon γ) compared with the unsupplemented group. The LEO-supplemented groups showed normal liver histomorphology as in the control group. However, the immunoexpression of the pro-inflammatory cytokine transforming growth factor β was significantly increased by increasing the level of LEO. It can be concluded that lavender essential oil can be included in broiler chicken diets up to 460 mg kg −1 with no positive effect on the bird’s growth. It can improve the antioxidant capacity and enrich the breast muscles with PUFA. An increased level of supplementation (600 mg kg−1) increased the inflammatory responses in broiler chickens.
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Affiliation(s)
- Shimaa A. Amer
- Department of Nutrition & Clinical Nutrition, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44511, Egypt
- Correspondence:
| | - Ahmed A. A. Abdel-Wareth
- Department of Animal and Poultry Production, Faculty of Agriculture, South Valley University, Qena 83523, Egypt
| | - Ahmed Gouda
- Animal Production Department, Agricultural & Biological Research Division, National Research Center, Dokki, Cairo 11865, Egypt
| | - Gehan K. Saleh
- Biochemistry Department, Animal Health Research Institute (AHRI) (Mansoura Branch) Agriculture Research Center (ARC), P.O. Box 246, Dokki, Giza 12618, Egypt
| | - Arwa H. Nassar
- Food Hygiene Department, Animal Health Research Institute (AHRI) (Mansoura Branch) Agriculture Research Center (ARC), P.O. Box 246, Dokki, Giza 12618, Egypt
| | - Wafaa R. I. A. Sherief
- Animal Wealth Development Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44511, Egypt
| | - Sarah Albogami
- Department of Biotechnology, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Shimaa I. Shalaby
- Physiology Department, Veterinary Medicine Faculty, Zagazig University, Zagazig 44511, Egypt
| | - Aaser M. Abdelazim
- Department of Basic Medical Sciences, College of Applied Medical Sciences, University of Bisha, Bisha 61922, Saudi Arabia
| | - Mosleh Mohammad Abomughaid
- Department of Medical Laboratory Sciences, College of Applied Medical Sciences, University of Bisha, Bisha 61922, Saudi Arabia
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Kröncke N, Benning R. Determination of Moisture and Protein Content in Living Mealworm Larvae ( Tenebrio molitor L.) Using Near-Infrared Reflectance Spectroscopy (NIRS). INSECTS 2022; 13:insects13060560. [PMID: 35735897 PMCID: PMC9224910 DOI: 10.3390/insects13060560] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 05/31/2022] [Accepted: 06/19/2022] [Indexed: 02/01/2023]
Abstract
Simple Summary Insects are increasingly becoming a new protein source for animal feed and human food. Spectroscopic methods, such as near-infrared reflectance spectroscopy, represent a non-destructive and rapid technique that can be applied to perform an online analysis in chemical composition. The aim of the research was to determine the moisture and protein content of living mealworm larvae using near-infrared spectroscopy as a new technique in analyzing nutritional changes. The prediction results of the near-infrared reflectance measurements of living mealworm larvae are presented in this study. The moisture and protein content of the larvae could be predicted with high accuracy and were specifically manipulated by using different water sources (pure water and carrots) and amounts and varying humidity. It was also determined that the larvae can be optimally provided with pure water as well as carrots. High humidity led to faster growth and a higher final weight, which has a positive effect on reducing the time to harvest. This study can help insect producers to have the possibility to measure the composition of the larvae quickly and easily using near-infrared spectroscopy, modify larval composition with regard to water and protein content and improve rearing conditions in terms of water supply for mealworm larvae. Abstract Yellow mealworm larvae (Tenebrio molitor L.) are a sustainable source of protein for food and feed. This study represents a new approach in analyzing changes in the nutritional composition of mealworm larvae using near-infrared reflectance spectroscopy (NIRS) combined with multivariate analysis. The moisture and protein content of living larvae were scanned with a near-infrared spectrometer using wavelengths from 1100 to 2100 nm. Different feeding groups with varying moisture sources and amount and the difference between low (50%) and high (75%) humidity were tested, and the influence on larval moisture and protein content was measured. A calibration was developed, with modified partial least squares as the regression method. The NIR spectra were influenced by the moisture and protein content of the larvae, because the absorbance values of the larval groups differed greatly. The coefficient of the determination of calibration (R2c) and prediction (R2p) were over 0.98 for moisture and over 0.94 for protein content. The moisture source and content also had a significant influence on the weight gain of the larvae. Consequently, significant differences in protein content could be determined, depending on the water supply available. With respect to wet weight, the larvae moisture content varied from 60 to 74% and protein content from 16 to 24%. This investigation revealed that with non-invasive NIRS online monitoring, the composition of insects can be continuously recorded and evaluated so that specific feeding can be carried out in the course of larval development and composition.
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Jachimowicz K, Winiarska-Mieczan A, Tomaszewska E. The Impact of Herbal Additives for Poultry Feed on the Fatty Acid Profile of Meat. Animals (Basel) 2022; 12:ani12091054. [PMID: 35565481 PMCID: PMC9101922 DOI: 10.3390/ani12091054] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 04/12/2022] [Accepted: 04/18/2022] [Indexed: 02/04/2023] Open
Abstract
Researchers often found that herbal additives to chicken feed can favorably alter the fatty acid profile of the meat. The most desirable effects of diet modification comprise an increased content of polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA) and a reduced content of saturated fatty acids (SFA) in the breast and thigh muscles. A modified fatty acid profile contributes to improvement in the quality of poultry meat, which is reflected in its increased consumption. However, it may be problematic that PUFAs are oxidized easier than other lipids, which can have a negative impact on the sensory traits of meat. By contrast, herbs and herbal products contain antioxidants that can prevent the oxidation of unsaturated fatty acids and cholesterol present in animal-origin products and increase the antioxidant potential of the consumer’s body. This paper aims to review the influence of herbal additives for broiler chicken diets on the fatty acid profile of poultry meat. Special attention was paid to changes in the content of SFAs, MUFAs, and PUFAs, but also alterations in the omega-6:omega-3 ratio. The presented reference literature supports the statement that herbs and bioactive components of herbs added to chicken diets can improve the quality of broiler chicken meat by altering the content of fatty acids.
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Affiliation(s)
- Karolina Jachimowicz
- Institute of Animal Nutrition and Bromatology, University of Life Sciences in Lublin, Akademicka St. 13, 20-950 Lublin, Poland;
- Correspondence:
| | - Anna Winiarska-Mieczan
- Institute of Animal Nutrition and Bromatology, University of Life Sciences in Lublin, Akademicka St. 13, 20-950 Lublin, Poland;
| | - Ewa Tomaszewska
- Department of Animal Physiology, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka St. 12, 20-950 Lublin, Poland;
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10
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Qin FL, Wang XC, Ding SR, Li GS, Hou ZC. Prediction of Peking duck intramuscle fat content by near-infrared spectroscopy. Poult Sci 2021; 100:101281. [PMID: 34237544 PMCID: PMC8267596 DOI: 10.1016/j.psj.2021.101281] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Revised: 04/30/2021] [Accepted: 05/10/2021] [Indexed: 11/21/2022] Open
Abstract
Peking duck is the most representative of the meat-type duck breed, and it is also one of the most popular meats in Asia. Few studies were reported on the fast assessment of duck meat quality. This study aimed to develop a fast measuring of duck fat content by using the near-infrared spectroscopy (NIRS) method. We measured 273 duck breast muscle intramuscle fat (IMF) content and spectra. Partial least-squares regression (PLSR) was used to model the fat content prediction by using the spectra in the wavelengths between 950 and 1650 nm. The best predictive abilities were obtained after the first derivative pretreatment, with coefficient of calibration (R2C) of 0.92, with coefficient of prediction (R2P) of 0.90, ratio performance to deviation (RPD) of 2.72, and ratio of error range (RER) of 15.45, for samples of 30 g duck. Results demonstrated that the near-infrared spectroscopy is a useful tool for fat content assessment of Peking duck meat.
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Affiliation(s)
- Fang-Li Qin
- College of Science, China University of Petroleum, Beijing 102249, China.
| | - Xin-Chun Wang
- College of New Energy and Materials, China University of Petroleum, Beijing 102249, China
| | - Si-Ran Ding
- National Engineering Laboratory for Animal Breeding and MARA Key Laboratory of Animal Genetics and Breeding, Department of Animal Genetics and Breeding, China Agricultural University, Beijing 100193, China
| | - Guang-Sheng Li
- National Engineering Laboratory for Animal Breeding and MARA Key Laboratory of Animal Genetics and Breeding, Department of Animal Genetics and Breeding, China Agricultural University, Beijing 100193, China
| | - Zhuo-Cheng Hou
- National Engineering Laboratory for Animal Breeding and MARA Key Laboratory of Animal Genetics and Breeding, Department of Animal Genetics and Breeding, China Agricultural University, Beijing 100193, China
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11
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Patel N, Toledo-Alvarado H, Bittante G. Performance of different portable and hand-held near-infrared spectrometers for predicting beef composition and quality characteristics in the abattoir without meat sampling. Meat Sci 2021; 178:108518. [PMID: 33866264 DOI: 10.1016/j.meatsci.2021.108518] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 04/02/2021] [Accepted: 04/05/2021] [Indexed: 11/18/2022]
Abstract
The availability of portable and handheld NIR instruments on the market opens up new possibilities in meat analysis. However, there is lack of research comparing different NIR instruments for evaluating beef characteristics from spectra obtained directly on the meat surface. Our aim, therefore, was to build and test calibration and prediction models for predicting beef characteristics, and to compare the performances of three NIR instruments differing in size and characteristics: a transportable visible-NIR spectrometer (Vis-NIRS), a portable (NIRS), and a hand-held Micro-NIRS. Spectra were collected from 178 beef samples (Longissimus thoracis muscle) from the meat surface in the abattoir. The spectra were subjected to different mathematical pretreatments then partial least square regressions. The results showed that all instruments predicted dry matter, protein and lipids with R2VAL 0.23 to 0.70; pH and cooking loss R2VAL 0.19 to 0.25; and color R2VAL 0.35 to 0.77. Overall, the prediction performances of the three instruments were similar, although Micro-NIRS performed better in some respects.
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Affiliation(s)
- Nageshvar Patel
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020 Legnaro (PD), Italy.
| | - Hugo Toledo-Alvarado
- Department of Genetics and Biostatistics, School of Veterinary Medicine and Zootechnics, National Autonomous University of Mexico, Ciudad Universitaria, 04510 Mexico City, Mexico
| | - Giovanni Bittante
- 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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Sarmiento-García A, Palacios C, González-Martín I, Revilla I. Evaluation of the Production Performance and the Meat Quality of Chickens Reared in Organic System. As Affected by the Inclusion of Calliphora sp. in the Diet. Animals (Basel) 2021; 11:ani11020324. [PMID: 33525467 PMCID: PMC7912308 DOI: 10.3390/ani11020324] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 01/23/2021] [Accepted: 01/25/2021] [Indexed: 01/10/2023] Open
Abstract
The use of insects can be a possible source of protein. This study uses Calliphora sp. larvae (CLM) as a protein source in 320 one-day-old medium-growing male chicks (RedBro) during their first month of life. Chickens were randomly assigned to four dietary treatments. Each group consisted of 10 animals, and a total of 8 replicas. Control group was fed with a certified organic feed. The experimental treatments were supplemented with 5% (T2), 10% (T3), or 15% (T4) of CLM, reducing in each case the corresponding percentage of feed quantity. Productive development and meat quality were analyzed, and near infrared spectroscopy (NIRS) was used as a tool for classifying the samples. Chickens of T4 showed greater final body weight and total average daily gain, but they reduced consumption and feed conversion ratio (FCR). The chicken breast meat of T4 had lower cooking losses and higher palmitoleic acid content (p < 0.01). NIRS classified correct 92.4% of samples according to the food received. CLM is presented as a potential ingredient for the diet of medium-slow growing chickens raised in organic systems.
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Affiliation(s)
| | - Carlos Palacios
- Area of Animal Production, University of Salamanca, 37007 Salamanca, Spain;
| | - Inmaculada González-Martín
- Department of Analytical Chemistry, Nutrition and Bromathology, University of Salamanca, 37008 Salamanca, Spain;
| | - Isabel Revilla
- Area of Food Technology, Polytechnical High School of Zamora, University of Salamanca, 49022 Zamora, Spain;
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Zhang F, Jin C, Wang X, Yan H, Tan H, Gao C. Dietary supplementation with pioglitazone hydrochloride and l-carnosine improves the growth performance, muscle fatty acid profiles and shelf life of yellow-feathered broiler chickens. ACTA ACUST UNITED AC 2020; 7:168-175. [PMID: 33997345 PMCID: PMC8110847 DOI: 10.1016/j.aninu.2020.05.011] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 05/05/2020] [Accepted: 05/15/2020] [Indexed: 12/19/2022]
Abstract
The present study aimed to investigate the effects of dietary pioglitazone hydrochloride (PGZ) and l-carnosine (LC) supplementation on the growth performance, meat quality, antioxidant status, and meat shelf life of yellow-feathered broiler chickens. Five hundred broiler chickens were randomly assigned into 4 experimental diets using a 2 × 2 factorial arrangement with 2 PGZ supplemental levels (0 and 15 mg/kg) and 2 LC supplemental levels (0 and 400 mg/kg) in basal diets for 28 d. The feed-to-gain ratio decreased whereas the average daily gain increased with PGZ supplementation. Greater dressing percentages, contents of intramuscular fat (IMF) in breast and thigh muscles, C18:3n-6, C18:1n-9 and monounsaturated fatty acid (MUFA) percentages of thigh muscle were observed with PGZ addition. Additionally, significant synergistic effects between PGZ and LC on the C18:1n-9 and MUFA contents were found. Supplementation with LC decreased drip loss, cooking loss and total volatile basic nitrogen, and increased the redness (a∗) value, the superoxide dismutase and glutathione peroxidase activities in thigh muscles. Moreover, the malondialdehyde content decreased when diets were supplemented with LC, and there was a synergistic effect between PGZ and LC. Additionally, the mRNA abundance of lipogenesis-related genes, such as peroxisome proliferator-activated receptor γ (PPARγ), PPARγ co-activator 1α and fatty acid-binding protein 3, increased with PGZ supplementation, and relevant antioxidation genes, such as nuclear factor erythroid-2-related factor 2 and superoxide dismutase 1, were enhanced with LC supplementation. In conclusion, the results indicated that the supplementation of PGZ and LC could improve the growth performance, antioxidant ability, IMF content, and meat shelf life of yellow-feathered broiler chickens.
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Affiliation(s)
- Fan Zhang
- College of Animal Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Animal Nutrition Control, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, 510642, Guangdong, China
| | - Chenglong Jin
- College of Animal Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Animal Nutrition Control, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, 510642, Guangdong, China
| | - Xiuqi Wang
- College of Animal Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Animal Nutrition Control, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, 510642, Guangdong, China
| | - Huichao Yan
- College of Animal Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Animal Nutrition Control, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, 510642, Guangdong, China
| | - Huize Tan
- WENS Foodstuff Group Co., Ltd, Yunfu, 527400, Guangdong, China
| | - Chunqi Gao
- College of Animal Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Animal Nutrition Control, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, 510642, Guangdong, China
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Giampietro-Ganeco A, Boiago MM, Mello JLM, Souza RADE, Ferrari FÁB, Souza PADE, Borba H. Lipid Assessment, Cholesterol and Fatty Acid Profile of meat from broilers raised in four different rearing systems. AN ACAD BRAS CIENC 2020; 92:e20190649. [PMID: 32756847 DOI: 10.1590/0001-3765202020190649] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2019] [Accepted: 12/09/2019] [Indexed: 11/21/2022] Open
Abstract
Evaluated lipid and cholesterol concentration and fatty acid profile of raw breast, thigh and drumstick meat from broilers raised in different rearing systems. Were used 200 male broiler carcasses from four different rearing systems (n=50 from conventional intensive; n=50 from organic; n=50 from free-range; and n=50 from antibiotic-free) distributed in a completely randomized design with four rearing systems and 50 replications (carcasses). Breast meat from conventional broilers showed higher lipid (1.47) and cholesterol (34.13) concentration. Thigh and drumstick meat from free-range broilers had higher lipid (7.53/4.73) and cholesterol (45.55/53.65) concentration. Fat contained in breast, thigh and drumstick meat from free-range broilers showed higher levels of polyunsaturated fatty acids. Fat from breast and thigh meat from free-range broilers showed higher total concentration of ω3 and ω6 fatty acids. Fat from thigh meat from organic broilers showed higher levels of EPA (C20:5n3) and DHA (C22:6n3). Fat from drumstick meat from free-range broilers showed higher total concentration of ω3 and ω6 fatty acids. Meat from chickens raised in alternative rearing systems offers less risk to cardiovascular health because it presents lower concentrations of lipids and cholesterol, greater amounts of polyunsaturated fatty acids, which are beneficial for human health.
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Affiliation(s)
- Aline Giampietro-Ganeco
- Departamento de Tecnologia, Universidade Estadual Paulista/UNESP, Via de Acesso Professor Paulo Donato Castellane, s/n, Zona Rural, 14884-900 Jaboticabal, SP, Brazil
| | - Marcel M Boiago
- Universidade de Santa Catarina, Rua Beloni Trombeta Zanin, 680 E, sala 21, Santo Antônio, 89815630 Chapecó, SC, Brazil
| | - Juliana L M Mello
- Universidade de Santa Catarina, Rua Beloni Trombeta Zanin, 680 E, sala 21, Santo Antônio, 89815630 Chapecó, SC, Brazil
| | - Rodrigo A DE Souza
- Departamento de Tecnologia, Universidade Estadual Paulista/UNESP, Via de Acesso Professor Paulo Donato Castellane, s/n, Zona Rural, 14884-900 Jaboticabal, SP, Brazil
| | - FÁbio B Ferrari
- Departamento de Tecnologia, Universidade Estadual Paulista/UNESP, Via de Acesso Professor Paulo Donato Castellane, s/n, Zona Rural, 14884-900 Jaboticabal, SP, Brazil
| | - Pedro A DE Souza
- Departamento de Tecnologia, Universidade Estadual Paulista/UNESP, Via de Acesso Professor Paulo Donato Castellane, s/n, Zona Rural, 14884-900 Jaboticabal, SP, Brazil
| | - Hirasilva Borba
- Departamento de Tecnologia, Universidade Estadual Paulista/UNESP, Via de Acesso Professor Paulo Donato Castellane, s/n, Zona Rural, 14884-900 Jaboticabal, SP, Brazil
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15
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Estimating fatty acid content and related nutritional indexes in ewe milk using different near infrared instruments. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103427] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Chen Q, Zhang Y, Guo Y, Cheng Y, Qian H, Yao W, Xie Y, Ozaki Y. Non-destructive prediction of texture of frozen/thaw raw beef by Raman spectroscopy. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109693] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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17
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Andueza D, Listrat A, Durand D, Normand J, Mourot B, Gruffat D. Prediction of beef meat fatty acid composition by visible-near-infrared spectroscopy was improved by preliminary freeze-drying. Meat Sci 2019; 158:107910. [DOI: 10.1016/j.meatsci.2019.107910] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 07/24/2019] [Accepted: 08/07/2019] [Indexed: 11/29/2022]
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Berri C, Picard B, Lebret B, Andueza D, Lefèvre F, Le Bihan-Duval E, Beauclercq S, Chartrin P, Vautier A, Legrand I, Hocquette JF. Predicting the Quality of Meat: Myth or Reality? Foods 2019; 8:E436. [PMID: 31554284 PMCID: PMC6836130 DOI: 10.3390/foods8100436] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Revised: 09/16/2019] [Accepted: 09/20/2019] [Indexed: 01/19/2023] Open
Abstract
This review is aimed at providing an overview of recent advances made in the field of meat quality prediction, particularly in Europe. The different methods used in research labs or by the production sectors for the development of equations and tools based on different types of biological (genomic or phenotypic) or physical (spectroscopy) markers are discussed. Through the various examples, it appears that although biological markers have been identified, quality parameters go through a complex determinism process. This makes the development of generic molecular tests even more difficult. However, in recent years, progress in the development of predictive tools has benefited from technological breakthroughs in genomics, proteomics, and metabolomics. Concerning spectroscopy, the most significant progress was achieved using near-infrared spectroscopy (NIRS) to predict the composition and nutritional value of meats. However, predicting the functional properties of meats using this method-mainly, the sensorial quality-is more difficult. Finally, the example of the MSA (Meat Standards Australia) phenotypic model, which predicts the eating quality of beef based on a combination of upstream and downstream data, is described. Its benefit for the beef industry has been extensively demonstrated in Australia, and its generic performance has already been proven in several countries.
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Affiliation(s)
- Cécile Berri
- UMR Biologie des Oiseaux et Aviculture, INRA, Université de Tours, 37380 Nouzilly, France.
| | - Brigitte Picard
- UMR Herbivores, INRA, VetAgro Sup, Theix, 63122 Saint-Genès Champanelle, France.
| | - Bénédicte Lebret
- UMR Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Élevage, INRA, AgroCampus Ouest, 35590 Saint-Gilles, France.
| | - Donato Andueza
- UMR Herbivores, INRA, VetAgro Sup, Theix, 63122 Saint-Genès Champanelle, France.
| | - Florence Lefèvre
- Laboratoire de Physiologie et Génomique des poissons, INRA, 35000 Rennes, France.
| | | | - Stéphane Beauclercq
- UMR Biologie des Oiseaux et Aviculture, INRA, Université de Tours, 37380 Nouzilly, France.
| | - Pascal Chartrin
- UMR Biologie des Oiseaux et Aviculture, INRA, Université de Tours, 37380 Nouzilly, France.
| | - Antoine Vautier
- Institut du porc, La motte au Vicomte, 35651 Le Rheu, CEDEX, France.
| | - Isabelle Legrand
- Institut de l'Elevage, Maison Régionale de l'Agriculture-Nouvelle Aquitaine, 87000 Limoges, France.
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Pérez-Santaescolástica C, Fraeye I, Barba FJ, Gómez B, Tomasevic I, Romero A, Moreno A, Toldrá F, Lorenzo JM. Application of non-invasive technologies in dry-cured ham: An overview. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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21
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Ismail SN, Awad EA, Zulkifli I, Goh YM, Sazili AQ. Effects of method and duration of restraint on stress hormones and meat quality in broiler chickens with different body weights. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2018; 32:865-873. [PMID: 30381751 PMCID: PMC6498086 DOI: 10.5713/ajas.18.0354] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/02/2018] [Accepted: 09/13/2018] [Indexed: 11/27/2022]
Abstract
Objective The study was designed to investigate the effects of restraint method, restraint duration, and body weight on stress-linked hormones (corticosterone, adrenaline, and noradrenaline), blood biochemical (namely glucose and lactate), and the meat quality in broiler chickens. Methods A total of 120 male broiler chickens (Cobb 500) were assigned to a 2×3×2 factorial arrangement in a completely randomized design using two restraint methods (shackle and cone), three durations of restraint (10, 30, and 60 s), and two categories of live body weight (1.8±0.1 kg as lightweight and 2.8±0.1 kg as heavyweight). Results Irrespective of the duration of restraint and body weight, the coned chickens were found to have lower plasma corticosterone (p<0.01), lactate (p<0.001), lower meat drip loss (p<0.01), cooking loss (p<0.05), and higher blood loss (p<0.05) compared with their shackled counterparts. The duration of restraint had significant effects on the meat initial pH (p<0.05), ultimate pH (p<0.05), and yellowness (p<0.01). The lightweight broilers exhibited higher (p< 0.001) blood loss and lower (p<0.05) cooking loss compared to the heavyweight broilers, regardless of the restraint method used and the duration of restraint. However, the interaction between the restraint method, duration of restraint, and body weight contributed to differences in pre-slaughter stress and meat quality. Therefore, the interaction between the restraint method and the duration of restraint affected the meat shear force, lightness (L*) and redness (a*). Conclusion The duration of restraint and body weight undoubtedly affect stress responses and meat quality of broiler chickens. Regardless of the duration of restraint and body weight, the cone restraint resulted in notably lower stress, lower meat water loss, and higher blood loss compared to shackling. Overall, the findings of this study showed that restraint method, duration of restraint, and body weight may affect the stress response and meat quality parameters in broilers and should be considered independently or interactively in future studies.
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Affiliation(s)
- Siti Nadirah Ismail
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Elmutaz Atta Awad
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.,Department of Poultry Production, University of Khartoum, 13314 Khartoum North, Sudan
| | - Idrus Zulkifli
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.,Department of Animal Science, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Yong Meng Goh
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.,Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Awis Qurni Sazili
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.,Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.,Department of Animal Science, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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Zhao Q, Lv X, Jia Y, Chen Y, Xu G, Qu L. Rapid determination of the fat, moisture, and protein contents in homogenized chicken eggs based on near-infrared reflectance spectroscopy. Poult Sci 2018; 97:2239-2245. [PMID: 29562300 DOI: 10.3382/ps/pey070] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2017] [Accepted: 02/06/2018] [Indexed: 11/20/2022] Open
Abstract
Current analytical methods used for composition analysis of egg products are time consuming and laborious. We developed a near-infrared reflectance spectroscopy (NIRS)-based method to determine the fat, moisture, and protein contents in homogenized egg yolk and the moisture and protein contents in homogenized egg albumen to substitute for conventional methods. The coefficients of determination in the external validation set (R2P) were over 0.8 for all chemical compositions. The ratios of performance to standard deviation (RPD) were 4.38, 2.25, 2.28, 2.31, and 3.03 for fat, moisture, protein and moisture in the egg yolk, and protein in the egg albumen, respectively. Thus, NIR spectroscopy could be an efficient tool for quantitative analysis of the nutrients in chicken eggs.
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Affiliation(s)
- Qingna Zhao
- Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Xueze Lv
- Beijing General Station of Animal Husbandry, Beijing, 100107, China
| | - Yaxiong Jia
- Beijing General Station of Animal Husbandry, Beijing, 100107, China
| | - Yu Chen
- Beijing General Station of Animal Husbandry, Beijing, 100107, China
| | - Guiyun Xu
- Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Lujiang Qu
- Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
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23
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Tenderness classification of fresh broiler breast fillets using visible and near-infrared hyperspectral imaging. Meat Sci 2018; 139:82-90. [DOI: 10.1016/j.meatsci.2018.01.013] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2017] [Revised: 12/05/2017] [Accepted: 01/15/2018] [Indexed: 12/22/2022]
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De Marchi M, Manuelian CL, Ton S, Cassandro M, Penasa M. Feasibility of near infrared transmittance spectroscopy to predict fatty acid composition of commercial processed meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:64-73. [PMID: 28523863 DOI: 10.1002/jsfa.8438] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2017] [Revised: 04/25/2017] [Accepted: 05/15/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The new European Regulation 1169/2011 concerning nutrition declaration of food products compels the addition of saturated fatty acids, whereas the declaration of monounsaturated and polyunsaturated fatty acids remains voluntary. Therefore, the industry is interested in a more rapid, easy and less cost-effective analysis method for accomplishing this labelling regulation. The present study aimed to evaluate the ability of near infrared transmittance spectroscopy (wavelengths between 850 and 1050 nm) to predict the fatty acid (FA) composition of commercial processed meat samples (n = 310). RESULTS Good predictions were achieved for the absolute content of saturated, unsaturated, monounsaturated and polyunsaturated FA, as well as ω-6 groups, and also for a few individual FA (C16:0, C18:0, C18:1n9, C18:2n6 and 18:1n7), with the coefficient of determination in cross-validation being > 0.90 and the residual prediction deviation being > 3.15. Unsatisfactory models were obtained for the relative content of FA. CONCLUSION Near infrared transmittance spectroscopy can be considered as a reliable method for predicting the main groups of FA in processed meat products, whereas predictions of individual FA are less reliable. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Massimo De Marchi
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Legnaro, PD, Italy
| | - Carmen L Manuelian
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Legnaro, PD, Italy
| | - Sofia Ton
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Legnaro, PD, Italy
| | - Martino Cassandro
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Legnaro, PD, Italy
| | - Mauro Penasa
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Legnaro, PD, Italy
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26
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Manuelian CL, Currò S, Penasa M, Cassandro M, De Marchi M. Prediction of minerals, fatty acid composition and cholesterol content of commercial cheeses by near infrared transmittance spectroscopy. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.03.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Tao F, Ngadi M. Recent advances in rapid and nondestructive determination of fat content and fatty acids composition of muscle foods. Crit Rev Food Sci Nutr 2017; 58:1565-1593. [PMID: 28118034 DOI: 10.1080/10408398.2016.1261332] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Conventional methods for determining fat content and fatty acids (FAs) composition are generally based on the solvent extraction and gas chromatography techniques, respectively, which are time consuming, laborious, destructive to samples and require use of hazard solvents. These disadvantages make them impossible for large-scale detection or being applied to the production line of meat factories. In this context, the great necessity of developing rapid and nondestructive techniques for fat and FAs analyses has been highlighted. Measurement techniques based on near-infrared spectroscopy, Raman spectroscopy, nuclear magnetic resonance and hyperspectral imaging have provided interesting and promising results for fat and FAs prediction in varieties of foods. Thus, the goal of this article is to give an overview of the current research progress in application of the four important techniques for fat and FAs analyses of muscle foods, which consist of pork, beef, lamb, chicken meat, fish and fish oil. The measurement techniques are described in terms of their working principles, features, and application advantages. Research advances for these techniques for specific food are summarized in detail and the factors influencing their modeling results are discussed. Perspectives on the current situation, future trends and challenges associated with the measurement techniques are also discussed.
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Affiliation(s)
- Feifei Tao
- a Department of Bioresource Engineering , McGill University , Ste-Anne-de-Bellevue , Quebec , Canada
| | - Michael Ngadi
- a Department of Bioresource Engineering , McGill University , Ste-Anne-de-Bellevue , Quebec , Canada
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28
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Jiang H, Yoon SC, Zhuang H, Wang W. Predicting Color Traits of Intact Broiler Breast Fillets Using Visible and Near-Infrared Spectroscopy. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0907-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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29
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Elhadi DAE, Elgasim EA, Mohamed Ahmed IA. Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa ( Moringa oleifera) leaf powder. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2016.1242157] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Duaa A. E. Elhadi
- Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat, Khartoum, Sudan
| | - Elgasim A. Elgasim
- Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat, Khartoum, Sudan
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat, Khartoum, Sudan
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia
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Fourier Transform Infrared and Raman Spectroscopy Studies of the Time-Dependent Changes in Chicken Meat as a Tool for Recording Spoilage Processes. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0636-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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31
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De Marchi M, Berzaghi P, Boukha A, Mirisola M, Galol L. Use of near infrared spectroscopy for assessment of beef quality traits. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2007.1s.421] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
- M. De Marchi
- Dipartimento di Scienze Animali, Università di Padova, Italy
| | - P. Berzaghi
- Dipartimento di Scienze Animali, Università di Padova, Italy
| | - A. Boukha
- Dipartimento di Scienze Animali, Università di Padova, Italy
| | - M. Mirisola
- Dipartimento di Scienze Animali, Università di Padova, Italy
| | - L. Galol
- Dipartimento di Scienze Animali, Università di Padova, Italy
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32
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Berzaghi P, Riovanto R. Near infrared spectroscopy in animal science production: principles and applications. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2009.s3.39] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Paolo Berzaghi
- Dipartimento di Scienze AnimaliUniversità di Padova, Italy
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Qu JH, Liu D, Cheng JH, Sun DW, Ma J, Pu H, Zeng XA. Applications of near-infrared spectroscopy in food safety evaluation and control: a review of recent research advances. Crit Rev Food Sci Nutr 2016; 55:1939-54. [PMID: 24689758 DOI: 10.1080/10408398.2013.871693] [Citation(s) in RCA: 88] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Food safety is a critical public concern, and has drawn great attention in society. Consequently, developments of rapid, robust, and accurate methods and techniques for food safety evaluation and control are required. As a nondestructive and convenient tool, near-infrared spectroscopy (NIRS) has been widely shown to be a promising technique for food safety inspection and control due to its huge advantages of speed, noninvasive measurement, ease of use, and minimal sample preparation requirement. This review presents the fundamentals of NIRS and focuses on recent advances in its applications, during the last 10 years of food safety control, in meat, fish and fishery products, edible oils, milk and dairy products, grains and grain products, fruits and vegetables, and others. Based upon these applications, it can be demonstrated that NIRS, combined with chemometric methods, is a powerful tool for food safety surveillance and for the elimination of the occurrence of food safety problems. Some disadvantages that need to be solved or investigated with regard to the further development of NIRS are also discussed.
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Affiliation(s)
- Jia-Huan Qu
- a College of Light Industry and Food Sciences, South China University of Technology , Guangzhou , PR China
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Abstract
The meat fats content associated to nutritional and sensory characteristics are the most important concerns of consumers. To study the effect of caponisation on the meat quality of two different breed chickens, slaughtered at 18 weeks of age, raised under the same conditions, the physicochemical and sensory characteristics of capons (castrated males at 8 weeks of age) and roosters��� meat of native Amarela Portuguesa and native Pedr��s Portuguesa breeds were evaluated. Forty Amarela (20 roosters and 20 capons), 40 Pedr��s (20 roosters and 20 capons) chickens, and also, six free-range chicken and six broilers were evaluated. The pH, water-holding capacity, Warner-Bratzler shear force, moisture content, ash, myoglobin, collagen, CP, total fat and fatty acids profile were evaluated in breast and leg meat, according to standard procedures. Leg meat capon showed greater intramuscular fat content (P���0.05), monounsaturated fatty acids (MUFA) and CP (P���0.001) than leg roosters. Caponisation increased the content of myoglobin and MUFA (P���0.05) and reduced the moisture content in the leg (P���0.05). The main fatty acids found were oleic acid (C18:1), palmitic acid (C16:0) and linoleic acid (C18:2). The greatest value of C18:1 was observed in capon���s breast (P���0.01). Sensory analysis was made to compare the Amarela and Pedr��s meat with a free-range chicken and a broiler. The sensory taste panel classified the capon���s meat (Amarela and Pedr��s) as juicier, less fibrous and tougher than rooster���s meat. The broiler was in general juicier, tenderer and less fibrous than the other birds. The results of sensory analysis complement those obtained in physicochemical analysis, suggesting that caponisation promotes an overall improvement in meat quality.
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Khulal U, Zhao J, Hu W, Chen Q. Nondestructive quantifying total volatile basic nitrogen (TVB-N) content in chicken using hyperspectral imaging (HSI) technique combined with different data dimension reduction algorithms. Food Chem 2015; 197 Pt B:1191-9. [PMID: 26675857 DOI: 10.1016/j.foodchem.2015.11.084] [Citation(s) in RCA: 110] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2015] [Revised: 10/13/2015] [Accepted: 11/16/2015] [Indexed: 11/29/2022]
Abstract
Hyperspectral imaging (HSI) system has been used to assess the chicken quality in this work. Principle component analysis (PCA) and Ant Colony Optimization (ACO) were comparatively used for data dimension reduction. First, we selected 5 dominant wavelength images from chicken hypercube using PCA and ACO. Then, 6 textural variables based on statistical moments were extracted from each dominant wavelength image, thus totaling to 30 variables. Next, we selected the classic back propagation artificial neural network (BPANN) algorithm for modeling. Experimental results showed the performance of ACO-BPANN model is superior to that of PCA-BPANN model, and the optimum ACO-BPANN model was achieved with RMSEP=6.3834 mg/100g and R=0.7542 in the prediction set. Our work implies that HSI integrating spectral and spatial information has a high potential in quantifying TVB-N content of chicken in rapid and non-destructive manner, and ACO has superiority in dimension reduction of hypercube.
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Affiliation(s)
- Urmila Khulal
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Jiewen Zhao
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Weiwei Hu
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Quansheng Chen
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
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Durek J, Ghadiri Khozroughi A, Fröhling A, Schlüter O, Knorr F, Mader A, Goodarzi Boroojeni F, Zentek J, Knorr D, Bolling J. Effects of thermally treated broiler feed with different organic acid levels on resulting meat composition and parameters related to meat quality. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.05.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Su H, Sha K, Zhang L, Zhang Q, Xu Y, Zhang R, Li H, Sun B. Development of near infrared reflectance spectroscopy to predict chemical composition with a wide range of variability in beef. Meat Sci 2014; 98:110-4. [DOI: 10.1016/j.meatsci.2013.12.019] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2013] [Revised: 12/01/2013] [Accepted: 12/07/2013] [Indexed: 10/25/2022]
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Marie-Etancelin C, Vitezica ZG, Bonnal L, Fernandez X, Bastianelli D. Selecting the quality of mule duck fatty liver based on near-infrared spectroscopy. Genet Sel Evol 2014; 46:38. [PMID: 24917150 PMCID: PMC4078935 DOI: 10.1186/1297-9686-46-38] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2013] [Accepted: 04/28/2014] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND "Foie gras" is produced predominantly in France and about 90% of the commercialized product is obtained from male mule ducks. The melting rate (percentage of fat released during cooking) is the main criterion used to determine the quality of "foie gras". However, up to now the melting rate could not be predicted without causing liver damage, which means that selection programs could not use this criterion. METHODS Fatty liver phenotypes were obtained for a population of over 1400 overfed male mule ducks. The phenotypes were based on two types of near-infrared spectra (on the liver surface and on ground liver) in order to predict the melting rate and liver composition (ash, dry matter, lipid and protein contents). Genetic parameters were computed in multiple traits with a "sire-dam" model and using a Gibbs sampling approach. RESULTS The estimates for the genetic parameters show that the measured melting rate and the predicted melting rate obtained with two near-infrared spectrometer devices are genetically the same trait: genetic correlations are very high (ranging from +0.89 to +0.97 depending on the mule duck parental line and the spectrometer) and heritabilities are comparable. The predictions based on the spectra of ground liver samples using a laboratory spectrometer correlate with those based on the surface spectra using a portable spectrometer (from +0.83 to +0.95 for dry matter, lipid and protein content) and are particularly high for the melting rate (higher than +0.95). Although less accurate than the predictions obtained using the spectra of ground liver samples, the phenotypic prediction of the melting rate based on surface spectra is sufficiently accurate to be used by "foie gras" processors. CONCLUSIONS Near-infrared spectrometry is an efficient tool to select liver quality in breeding programs because animals can be ranked according to their liver melting rate without damaging their livers. Thus, these original results will help breeders to select ducks based on the liver melting rate, a crucial criterion that defines the quality of the liver and for which there was previously no accurate predictor.
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Xiong Z, Sun DW, Dai Q, Han Z, Zeng XA, Wang L. Application of Visible Hyperspectral Imaging for Prediction of Springiness of Fresh Chicken Meat. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-9853-3] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Bowker B, Hawkins S, Zhuang H. Measurement of water-holding capacity in raw and freeze-dried broiler breast meat with visible and near-infrared spectroscopy. Poult Sci 2014; 93:1834-41. [PMID: 24864280 DOI: 10.3382/ps.2013-03651] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The feasibility of using visible/near-infrared spectroscopy (vis/NIR) to segregate broiler breast fillets by water-holding capacity (WHC) was determined. Broiler breast fillets (n = 72) were selected from a commercial deboning line based on visual color assessment. Meat color (L*a*b*), pH (2 and 24 h), drip loss, and salt-induced water uptake were measured. Reflectance measurements were recorded from 400 to 2,500 nm in both raw and freeze-dried breast meat samples. Raw and freeze-dried samples had similar spectra in the visible region (400-750 nm), but the freeze-dried samples exhibited numerous bands in the NIR region (750-2,500 nm) corresponding to muscle proteins and lipids that were not observed in the NIR spectra of the raw samples. Linear discriminate analyses were used to classify fillets as high-WHC or low-WHC according to predicted meat quality characteristics. Using the visible spectra (400-750 nm), fillets could be correctly classified into high-WHC and low-WHC groups based on drip loss and salt-induced water uptake with 88 to 92% accuracy in raw samples and 79 to 86% accuracy in freeze-dried samples. Using the NIR spectra (750-2,500 nm), fillets could be correctly classified into high-WHC and low-WHC groups with 74 to 76% accuracy in raw samples and 85 to 86% accuracy in freeze-dried samples. Thus, freeze-drying enhanced the accuracy of WHC classification using the NIR portion of the spectra. Data from this study demonstrate the potential for utilizing vis/NIR spectroscopy as a method for classifying broiler breast meat according to WHC.
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Affiliation(s)
- B Bowker
- USDA, Agricultural Research Service, Richard B. Russell Research Center, Athens, GA 30605
| | - S Hawkins
- USDA, Agricultural Research Service, Richard B. Russell Research Center, Athens, GA 30605
| | - H Zhuang
- USDA, Agricultural Research Service, Richard B. Russell Research Center, Athens, GA 30605
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Feng YZ, ElMasry G, Sun DW, Scannell AG, Walsh D, Morcy N. Near-infrared hyperspectral imaging and partial least squares regression for rapid and reagentless determination of Enterobacteriaceae on chicken fillets. Food Chem 2013; 138:1829-36. [PMID: 23411315 DOI: 10.1016/j.foodchem.2012.11.040] [Citation(s) in RCA: 136] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2012] [Revised: 10/11/2012] [Accepted: 11/08/2012] [Indexed: 10/27/2022]
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Haščík P, Elimam IOE, Garlík J, Kačániová M, Čuboň J, Bobko M, Vavrišínová K, Arpášová H. The effect of bee pollen as dietary supplement on meat chemical composition for broiler Ross 308. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2013. [DOI: 10.11118/actaun201361010071] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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KANG ZL, ZOU YF, XU XL, ZHU CZ, WANG P, ZHOU GH. Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan). FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.963] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Use of near infrared transmittance spectroscopy to predict fatty acid composition of chicken meat. Food Chem 2012; 134:2459-64. [DOI: 10.1016/j.foodchem.2012.04.038] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2011] [Revised: 12/14/2011] [Accepted: 04/09/2012] [Indexed: 11/19/2022]
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Paci G, Preziuso G, D'Agata M, Russo C, Dalle Zotte A. Effect of stocking density and group size on growth performance, carcass traits and meat quality of outdoor-reared rabbits. Meat Sci 2012; 93:162-6. [PMID: 22950978 DOI: 10.1016/j.meatsci.2012.08.012] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2011] [Revised: 08/06/2012] [Accepted: 08/13/2012] [Indexed: 10/28/2022]
Abstract
The effect of stocking density (16 rabbits/m(2), 5 rabbits/m(2), 2.5 rabbits/m(2), n = 60, Experiment 1) and group size (4 rabbits/cage, 8 rabbits/cage, 16 rabbits/cage, n = 88, Experiment 2) on productive performance, carcass and meat quality of a slow-growing rabbit population reared outdoors was investigated in two experiments. The highest stocking density induced the highest skin percentage. Lower stocking densities showed lower lightness of Biceps femoris and higher redness of Longissimus lumborum muscles. Four rabbits/cage group (Experiment 2) showed the highest daily weight gain and slaughter weight and the lowest skin percentage. The muscles of 16 rabbits/cage showed significantly higher pHu than 8 and 4 rabbits/cage. BF of 16 and 4 rabbits/cage showed higher L* value. Productive performance and meat quality of rabbits reared outdoors improved in low group size while stocking density needs more experiments. The best combination of density, group size and total available surface that showed the best production and carcass traits was of 5 rabbits/m(2), 4 rabbits/cage, and 0.8m(2).
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Affiliation(s)
- Gisella Paci
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy.
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De Marchi M, Riovanto R, Penasa M, Cassandro M. At-line prediction of fatty acid profile in chicken breast using near infrared reflectance spectroscopy. Meat Sci 2012; 90:653-7. [DOI: 10.1016/j.meatsci.2011.10.009] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2011] [Revised: 10/17/2011] [Accepted: 10/22/2011] [Indexed: 11/15/2022]
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Zhou L, Wu H, Li J, Wang Z, Zhang L. Determination of fatty acids in broiler breast meat by near-infrared reflectance spectroscopy. Meat Sci 2012; 90:658-64. [DOI: 10.1016/j.meatsci.2011.10.010] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2010] [Revised: 10/17/2011] [Accepted: 10/24/2011] [Indexed: 11/30/2022]
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Wang Z, Liu X, Li R, Chang X, Jing R. Development of Near-Infrared Reflectance Spectroscopy Models for Quantitative Determination of Water-Soluble Carbohydrate Content in Wheat Stem and Glume. ANAL LETT 2011. [DOI: 10.1080/00032719.2011.551859] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Guy F, Prache S, Thomas A, Bauchart D, Andueza D. Prediction of lamb meat fatty acid composition using near-infrared reflectance spectroscopy (NIRS). Food Chem 2011; 127:1280-6. [DOI: 10.1016/j.foodchem.2011.01.084] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2010] [Revised: 01/04/2011] [Accepted: 01/22/2011] [Indexed: 10/18/2022]
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