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Velazco DM, Hess A, Edwards-Callaway LN, Nair MN. Benchmarking the United States bison meat industry: stakeholder perceptions, production parameters, and live animal factors affecting meat quality. J Anim Sci 2024; 102:skae033. [PMID: 38347826 PMCID: PMC10924537 DOI: 10.1093/jas/skae033] [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: 02/06/2024] [Indexed: 03/10/2024] Open
Abstract
The objectives of this study were 1) to understand stakeholder perceptions regarding the bison industry, 2) to benchmark live animal characteristics and production parameters of the bison industry, and 3) to identify live animal factors related to animal welfare and their effect on specific quality characteristics of bison meat. A survey was conducted both online and in-person at the National Bison Association Winter Conference (2022). Descriptive statistics were performed on a total of 110 surveys. Most stakeholders (94%, n = 104) agreed that the industry should continue to grow, and the majority (99%, 108) agreed that animal welfare impacts meat quality. Facility design (80%, n = 88), animal handling (78%, 86), employee training (56%, 62), and transportation duration (56%, 62) were selected as the factors that affect animal welfare. More than half of the stakeholders selected flavor (67%, n = 74) as the most important quality attribute of bison meat. For the in-plant antemortem and postmortem parameters data was collected from three plants in the United States over the course of a year. A total of 2,284 bison (bulls: n = 1,101; cows: n = 199; heifers: n = 984) were included in the study. Antemortem measurements such as distance traveled, vocalization, prod use, mobility, and head bumps were measured, followed by postmortem measurements that included bruise score, live weight, dressing percentage, ribeye area, and instrumental color. Approximately 97% of bison (n = 2,213) had at least one bruise. The average distance traveled from producer to slaughter plant was (mean ± SD; 823 ± 583 km) and the average dressing percentage was (mean ± SD; 60.5 ± 3.3%). Average (mean ± SD) fat thickness and ribeye area were 1.4 ± 1.1 cm and 62.6 ± 9.8 cm2, respectively. Approximately 30% (n = 676) of the bison in this study head bumped between 1 and 5 times in the restraining chute or the single-file gate before being stunned. Linear regression indicated that differences in lean a* were associated with plant, number of head bumps in the chute, ribeye area, fat thickness, live weight, and sex class (P < 0.05). Logistic regression indicated that season, sex class, live weight, plant, and season were associated with differences (P < 0.05) in bruising. These results can be used as a baseline for current production parameters and serve as the foundation for future research to monitor improvement.
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Affiliation(s)
- David M Velazco
- Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523, USA
| | - Ann Hess
- Department of Statistics, Colorado State University, Fort Collins, CO 80523, USA
| | | | - Mahesh N Nair
- Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523, USA
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Nguyen TTM, Badhan AK, Reid ID, Ribeiro G, Gruninger R, Tsang A, Guan LL, McAllister T. Comparative analysis of functional diversity of rumen microbiome in bison and beef heifers. Appl Environ Microbiol 2023; 89:e0132023. [PMID: 38054735 PMCID: PMC10734544 DOI: 10.1128/aem.01320-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Accepted: 09/17/2023] [Indexed: 12/07/2023] Open
Abstract
IMPORTANCE Ruminants play a key role in the conversion of cellulolytic plant material into high-quality meat and milk protein for humans. The rumen microbiome is the driver of this conversion, yet there is little information on how gene expression within the microbiome impacts the efficiency of this conversion process. The current study investigates gene expression in the rumen microbiome of beef heifers and bison and how transplantation of ruminal contents from bison to heifers alters gene expression. Understanding interactions between the host and the rumen microbiome is the key to developing informed approaches to rumen programming that will enhance production efficiency in ruminants.
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Affiliation(s)
- Thi Truc Minh Nguyen
- Centre for Structural and Functional Genomics, Concordia University, Montreal, Quebec, Canada
| | - Ajay Kumar Badhan
- Lethbridge Research and Development Centre, Lethbridge, Alberta, Canada
| | - Ian D. Reid
- Centre for Structural and Functional Genomics, Concordia University, Montreal, Quebec, Canada
| | - Gabriel Ribeiro
- Department of Animal and Poultry Science, College of Agriculture and Bioresource, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Robert Gruninger
- Lethbridge Research and Development Centre, Lethbridge, Alberta, Canada
| | - Adrian Tsang
- Centre for Structural and Functional Genomics, Concordia University, Montreal, Quebec, Canada
| | - Le Luo Guan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Tim McAllister
- Lethbridge Research and Development Centre, Lethbridge, Alberta, Canada
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Hasan MDM, Rashid MU, Suman SP, Perreault H, Paliwal J, Rodas-González A. Tandem Mass Tag Labeling-Based Analysis to Characterize Muscle-Specific Proteome Changes during Postmortem Aging of Bison Longissimus Lumborum and Psoas Major Muscles. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.13055] [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
The objective of the study was to examine the variations in sarcoplasmic proteomes of bison longissimus lumborum (LL) and psoas major (PM) muscles during postmortem aging utilizing tandem mass tag (TMT) isobaric labeling coupled with liquid chromatography mass-spectrometry (LC-MS/MS) for the categorization of muscles with muscle-specific inherent color stability. A total of 576 proteins were identified (P < 0.05) in both bison LL and PM muscles, where 97 proteins were identified as differentially abundant (fold change > 1.5, P < 0.05) from the three comparisons between muscles during postmortem aging periods (PM vs LL at 2 d, 7 d and 14 d). Among those proteins, the most important protein groups based on functions are related to electron transport chain (ETC) or oxidative phosphorylation, tricarboxylic acid cycle (TCA), ATP transport, carbohydrate metabolism, fatty acid oxidation, chaperones, oxygen transport, muscle contraction, calcium signaling, and protein synthesis. In PM, most of the proteins from ETC, TCA cycle, fatty acid oxidation, ATP and oxygen transport, and muscle contraction were more abundant or exhibited increased expression during aging compared to LL. On the other hand, the proteins involved in carbohydrate metabolism, chaperone function and protein synthesis mostly exhibited decreased expression in PM muscle relative to LL. These results clearly demonstrate that the proteins associated with oxidative metabolism showed increased expression in PM muscles. This indicates that oxidative damage or subsequent color deterioration resulted in bison PM muscles being attacked by the reactive oxygen species produced during those metabolic process. In contrast, proteins involved in glycolysis and chaperone activity exhibited a decrease in expression in bison PM muscles, resulting decline in color stability compared with LL. Because glycolytic enzymes and chaperones maintain oxidative and/or color stability by producing reducing equivalents in glycolytic pathway and with the protein folding ability of chaperones, respectively in LL muscles.
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The Sustainability of Bison Production in North America: A Scoping Review. SUSTAINABILITY 2021. [DOI: 10.3390/su132413527] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The American bison (Bison bison) is iconic of the Great Plains of North America, yet the genus has had to overcome near extinction in the recent past prior to being re-established for food production. This scoping review summarizes the literature on the Plains Bison as a large ruminant species adequate for modern-day meat production in order to evaluate the species’ appropriateness as a sustainable meat source and to identify knowledge gaps hindering the sustainability evaluation of bison production. To date, we can anecdotally assume that bison husbandry could contribute to sustainability based on its positive contribution to biodiversity, physiological robustness, economically higher price per kg, and nutritive values, despite their decreased growth and performance rates compared to beef cattle. However, targeted and system-based research is required in order to unequivocally assess the sustainability of bison production in North America.
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Influence of Grain- and Grass-Finishing Systems on Carcass Characteristics, Meat Quality, Nutritional Composition, and Consumer Sensory Attributes of Bison. Foods 2021; 10:foods10051060. [PMID: 34065784 PMCID: PMC8150981 DOI: 10.3390/foods10051060] [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: 04/19/2021] [Revised: 05/04/2021] [Accepted: 05/06/2021] [Indexed: 11/17/2022] Open
Abstract
The objective of this study was to determine the influence of two finishing systems (grain- or grass-finishing) on carcass characteristics, meat quality, nutritional composition, and sensory attributes of bison. Bison heifers were assigned to either a grain- or grass-finishing treatment for 130 days prior to slaughter. Carcass measurements, lean color and fat color were recorded. Striploins (M. longissimus lumborum) were collected for analysis of pH, fatty acid profile, cholesterol, proximate analysis, Warner-Bratzler shear force, cook loss, and consumer sensory evaluation. Grain-finished bison heifers had greater (p < 0.01) hot carcass weights, dressing percentage, ribeye area, backfat, and marbling scores compared to grass-finished heifers. Instrumental color values (L*, a*, b*) of the ribeye and a* value of backfat opposite the ribeye were greater (p < 0.01) for grain-finished heifers. Steaks from grain-finished heifers had increased (p < 0.05) crude protein and fat content and decreased (p < 0.01) moisture compared to grass-finished heifers. The grain-finishing system produced steaks with increased (p < 0.01) cholesterol and total fatty acids (mg/g of wet tissue). The grain-finished system produced more tender (p < 0.05) steaks, but consumer sensory ratings did not differ (p > 0.10) between treatments. These data indicate that finishing systems influence bison carcass characteristics, nutritional composition, and meat quality, but do not translate to differences in consumer preferences.
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Popoola IO, Soladoye PO, Gaudette NJ, Wismer WV. A Review of Sensory and Consumer-related Factors Influencing the Acceptance of Red Meats from Alternative Animal Species. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1860084] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Ibironke O. Popoola
- Department of Agricultural, Food and Nutritional Science, 4-10, Agriculture Forestry Centre, University of Alberta, Edmonton, Alberta, Canada
| | - Philip O. Soladoye
- Food Processing Development Centre, Government of Alberta, Leduc, Alberta, Canada
| | - Nicole J. Gaudette
- Food Processing Development Centre, Government of Alberta, Leduc, Alberta, Canada
| | - Wendy V. Wismer
- Department of Agricultural, Food and Nutritional Science, 4-10, Agriculture Forestry Centre, University of Alberta, Edmonton, Alberta, Canada
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Sood V, Tian W, Narvaez-Bravo C, Arntfield SD, González AR. Plant extracts effectiveness to extend bison meat shelf life. J Food Sci 2020; 85:936-946. [PMID: 32249417 DOI: 10.1111/1750-3841.15062] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2019] [Revised: 01/04/2020] [Accepted: 01/07/2020] [Indexed: 12/26/2022]
Abstract
The effectiveness of plant extracts (0.05% rosemary and 0.08% oregano) to extend shelf life of bison strip loin steaks in terms of color stability and consumer acceptability was studied. Steaks treated with oregano presented lower oxygen consumption, higher metmyoglobin-reducing activity (MRA), decreased lipid oxidation, and provided a stable red color with less discoloration during the retail display period than the control and rosemary treated steaks (P < 0.05). Results from consumer sensory evaluation indicated that treated steaks under study were not significantly different from the control (P > 0.05) based on palatability attributes and acceptability. However, rosemary treated steaks were more desirable and palatable than their oregano counterparts (P < 0.05). Overall, plant extracts, particularly oregano, can improve color stability of bison steaks due to its antioxidants properties and ability to increase MRA capacity in fresh bison meat without posing any negative impact on its sensory attributes. PRACTICAL APPLICATION: This study will provide valuable information to the bison meat industry on how to offer a more consistent and acceptable product (in terms of palatability and color) to consumers using plant-based natural antioxidants, without diminishing the palatability of their products. This technology can offer two more days of shelf life in retail overwrap packaging, consequently, opening the possibility for the bison industry to expand its market with a potential to reduce retail losses due to poor color stability and early browning (that is, stock out, markdowns, and waste due to expired display life).
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Affiliation(s)
- Vipasha Sood
- Dept. of Food and Human Nutritional Sciences, Faculty of Agricultural and Food and Sciences, Univ. of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
| | - Wenchao Tian
- Dept. of Food and Human Nutritional Sciences, Faculty of Agricultural and Food and Sciences, Univ. of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
| | - Claudia Narvaez-Bravo
- Dept. of Food and Human Nutritional Sciences, Faculty of Agricultural and Food and Sciences, Univ. of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
| | - Susan D Arntfield
- Dept. of Food and Human Nutritional Sciences, Faculty of Agricultural and Food and Sciences, Univ. of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
| | - Argenis Rodas González
- Dept. of Food and Human Nutritional Sciences, Faculty of Agricultural and Food and Sciences, Univ. of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
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Mickelson MA, Claus JR. Carcass chilling method effects on color and tenderness of bison meat. Meat Sci 2020; 161:108002. [DOI: 10.1016/j.meatsci.2019.108002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 11/06/2019] [Accepted: 11/07/2019] [Indexed: 10/25/2022]
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Inoculum source and transfer of rumen contents from bison to cattle improved in vitro gas production and feed digestibility, but not the responses to exogenous enzymes supplementation. Anim Feed Sci Technol 2019. [DOI: 10.1016/j.anifeedsci.2019.01.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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10
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Na Y, Li DH, Choi Y, Kim KH, Lee SR. Effects of feeding level on nutrient digestibility and enteric methane production in growing goats (Capra hircus hircus) and Sika deer (Cervus nippon hortulorum). ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2018; 31:1238-1243. [PMID: 29514432 PMCID: PMC6043447 DOI: 10.5713/ajas.17.0708] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Revised: 01/11/2018] [Accepted: 02/14/2018] [Indexed: 11/29/2022]
Abstract
Objective Two experiments were conducted to determine the effects of feeding level on nutrient digestibility and enteric methane (CH4) emissions in growing goats and Sika deer. METHODS Three growing male goats (initial body weight [BW] of 22.4±0.9 kg) and three growing male deer (initial BW of 20.2±4.8 kg) were each allotted to a respiration-metabolism chamber for an adaptation period of 7 d and a data collection period of 3 d. An experimental diet was offered to each animal at one of three feeding levels (1.5%, 2.0%, and 2.5% of BW) in a 3×3 Latin square design. The chambers were used for measuring enteric CH4 emission. RESULTS Nutrient digestibility decreased linearly in goats as feeding level increased, whereas Sika deer digestibility was not affected by feeding level. The enteric production of CH4 expressed as g/kg dry matter intake (DMI), g/kg organic matter intake, and % of gross energy intake decreased linearly with increased feeding level in goats; however, that of Sika deer was not affected by feeding level. Six equations were estimated for predicting the enteric CH4 emission from goats and Sika deer. For goat, equation 1 was found to be of the highest accuracy: CH4 (g/d) = 6.2 (±14.1)+10.2 (±7.01)×DMI (kg/d)+0.0048 (±0.0275)×dry matter digestibility (DMD, g/kg)-0.0070 (±0.0187)×neutral detergent fiber digestibility (NDFD; g/kg). For Sika deer, equation 4 was found to be of the highest accuracy: CH4 (g/d) = -13.0 (±30.8)+29.4 (±3.93)×DMI (kg/d)+0.046 (0.094)×DMD (g/kg)-0.0363 (±0.0636)×NDFD (g/kg). CONCLUSION Increasing the feeding level increased CH4 production in both goats and Sika deer, and predictive models of enteric CH4 production by goats and Sika deer were estimated.
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Affiliation(s)
- Youngjun Na
- Department of Animal Science and Technology, Konkuk University, Seoul 05029,
Korea
| | - Dong Hua Li
- Department of Animal Science and Technology, Konkuk University, Seoul 05029,
Korea
| | - Yongjun Choi
- Department of Animal Science and Technology, Konkuk University, Seoul 05029,
Korea
| | - Kyoung Hoon Kim
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354,
Korea
- Institute of Green Bioscience and Technology, Seoul National University, Pyeongchang 25354,
Korea
| | - Sang Rak Lee
- Department of Animal Science and Technology, Konkuk University, Seoul 05029,
Korea
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Abstract
A double-pass solar drier (DPSD) and a laboratory oven (LO) were used for thin-layer drying of eland and beef. Prior to drying, the physicochemical characteristics of the raw meat were determined, such as pH, dry matter content (%), Warner-Bratzler shear force (N), pigment concentration (mg·kg−1), weight loss during cooking (%), water holding capacity (%), colour (L,a,b), and crude fat content (%). Both meats were pretreated with traditional jerky marinade (TM), TM with fresh pineapple juice (TMP), TM with honey (TMH), and TM with Coca Cola© (TMCCL) and compared to an untreated control (C). The sensory properties of the eland and beef jerky were assessed in a two-stage process. The surface colour values of the jerky samples were measured in the CIE L⁎ a⁎ b⁎ colour space and the effect of the different pretreatments on the overall combined colour (ΔE) was calculated. Significant differences (p<0.05) between raw eland and beef samples were found in case of pH, pigment concentration, water holding capacity, crude fat content, and colour (L and b). Jerky from TMP pretreated meat had the highest scores for texture, colour, and taste. Generally, for both meats dried in both driers, TMH marinade was evaluated as the one with the highest total difference ΔE compared to meat dipped in TMP pretreatment, which had the lowest total difference ΔE.
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Neethling NE, Suman SP, Sigge GO, Hoffman LC, Hunt MC. Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates. MEAT AND MUSCLE BIOLOGY 2017. [DOI: 10.22175/mmb2017.06.0032] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Biochemistry of post-mortem muscle tissue is complex, and several factors affect the fresh meat color and color stability, both of which influence consumer acceptance. Therefore, improving meat color and meat color stability is of significant value to the meat industry and consumers. While extensive literature is available on the color and color stability of domestic ungulates, literature on wild ungulates is notably lacking. With an increasing global demand for meats from wild ungulates, it is critical to identify the knowledge gaps regarding their color and color stability. The objective of this paper is to overview the exogenous and endogenous factors influencing the color and color stability of fresh meats from domestic and wild ungulates. The literature highlighted that the pre- and post-harvest factors influencing meat color and meat color stability are interrelated and not mutually exclusive. Current research indicates that the effects of several of these factors are specific to species, breed, and muscle source. Novel ways to manipulate these factors using a biosystems approach should be explored to improve color attributes of fresh ungulate meats.
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Affiliation(s)
| | | | | | | | - Melvin C. Hunt
- Kansas State University Department of Animal Sciences and Industry
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Narváez-Bravo C, Rodas-González A, Ding C, López-Campos O, Galbraith J, Larsen IL, Ye J, Siegel D, Aalhus JL. Effects of novel nitrite packaging film on the bacterial growth of bison strip-loin steaks. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13311] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Claudia Narváez-Bravo
- Department of Animal Food Science; University of Manitoba; Winnipeg MB R3T 2N2 Canada
| | | | - Chunming Ding
- Agriculture and Agri-Food Canada; Lacombe Research and Development Centre, 6000 C & E Trail; Lacombe Alberta Canada T4L 1W1
- College of Food Science and Engineering, Inner Mongolia Agricultural University; Hohhot Inner Mongolia 010018 China
| | - Oscar López-Campos
- Agriculture and Agri-Food Canada; Lacombe Research and Development Centre, 6000 C & E Trail; Lacombe Alberta Canada T4L 1W1
| | - Jayson Galbraith
- Livestock and Farm Business section, Alberta Agriculture; Food and Rural Development, 5712-48 Avenue; Camrose Alberta Canada T4V 0K1
| | - Ivy L. Larsen
- Agriculture and Agri-Food Canada; Lacombe Research and Development Centre, 6000 C & E Trail; Lacombe Alberta Canada T4L 1W1
| | - Jin Ye
- College of Food Science and Engineering, Inner Mongolia Agricultural University; Hohhot Inner Mongolia 010018 China
| | - Dan Siegel
- Division of Bemis; Curwood Inc. 2200 Badger Avenue, P.O. Box 2968, Oshkosh, WI 54904
| | - Jennifer L. Aalhus
- Agriculture and Agri-Food Canada; Lacombe Research and Development Centre, 6000 C & E Trail; Lacombe Alberta Canada T4L 1W1
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Oss DB, Ribeiro GO, Marcondes MI, Yang W, Beauchemin KA, Forster RJ, McAllister TA. Synergism of Cattle and Bison Inoculum on Ruminal Fermentation and Select Bacterial Communities in an Artificial Rumen (Rusitec) Fed a Barley Straw Based Diet. Front Microbiol 2016; 7:2032. [PMID: 28018336 PMCID: PMC5156676 DOI: 10.3389/fmicb.2016.02032] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2016] [Accepted: 12/02/2016] [Indexed: 11/13/2022] Open
Abstract
This study evaluated the effect of increasing the proportion of bison relative to cattle inoculum on fermentation and microbial populations within an artificial rumen (Rusitec). The experiment was a completely randomized design with a factorial treatment structure (proportion cattle:bison inoculum; 0:100, 33:67, 67:33, and 100:0) replicated in two Rusitec apparatuses (n = 8 fermenters). The experiment was 15 d with 8 d of adaptation and 7 d of sampling. Fermenters were fed a diet of 70:30 barley straw:concentrate (DM basis). True digestibility of DM was determined after 48 h of incubation from d 13 to 15, and daily ammonia (NH3) and volatile fatty acid (VFA) production were measured on d 9–12. Protozoa counts were determined at d 9, 11, 13, and 15 and particle-associated bacteria (PAB) from d 13 to 15. Select bacterial populations in the PAB were measured using RT-qPCR. Fermenter was considered the experimental unit and day of sampling as a repeated measure. Increasing the proportion of bison inoculum resulted in a quadratic effect (P < 0.05) on straw, concentrate and total true DM disappearance and on straw and total neutral detergent fiber (aNDF) disappearance, with greater disappearances observed with mixed inoculum. There were no effect of source or proportion of inoculum on ADF disappearance (P > 0.05). Increasing bison inoculum linearly increased (P < 0.05) concentrate aNDF disappearance, total and concentrate N disappearance as well as total daily VFA and acetate production. A positive quadratic response (P < 0.05) was observed for daily NH3-N, propionate, butyrate, valerate, isovalerate and isobutyrate production, as well as the acetate:propionate ratio. Increasing the proportion of bison inoculum linearly increased (P < 0.05) total protozoa numbers. No effects were observed on pH, total gas and methane production, microbial N synthesis, or copies of 16S rRNA associated with total bacteria, Selenomonas ruminantium or Prevotella bryantii. Increasing bison inoculum had a quadratic effect (P < 0.05) on Fibrobacter succinogenes, and tended to linearly (P < 0.10) increase Ruminococcus flavefaciens and decrease (P < 0.05) Ruminococcus albus copy numbers. In conclusion, bison inoculum increased the degradation of feed protein and fiber. A mixture of cattle and bison rumen inoculum acted synergistically, increasing the DM and aNDF disappearance of barley straw.
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Affiliation(s)
- Daniela B Oss
- Departamento de Zootecnia, Universidade Federal de ViçosaViçosa, Brazil; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Ministério da EducaçãoBrasília, Brazil
| | - Gabriel O Ribeiro
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Ministério da EducaçãoBrasília, Brazil; Lethbridge Research and Development Centre, Agriculture and Agri-Food CanadaLethbridge, AB, Canada
| | - Marcos I Marcondes
- Departamento de Zootecnia, Universidade Federal de Viçosa Viçosa, Brazil
| | - WenZhu Yang
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada Lethbridge, AB, Canada
| | - Karen A Beauchemin
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada Lethbridge, AB, Canada
| | - Robert J Forster
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada Lethbridge, AB, Canada
| | - Tim A McAllister
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada Lethbridge, AB, Canada
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15
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Factors influencing beef eating quality 2. Effects of nutritional regimen and genotype on muscle fibre characteristics. ACTA ACUST UNITED AC 2016. [DOI: 10.1017/s1357729800055776] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
AbstractEighteen purebred steers of three genotypes, Aberdeen Angus (AA), Charolais (CH) and Holstein (HO), were divided within genotype into three groups of six animals and offered one of three different levels of feeding either moderate (M/M) or high (H/H) both for 20 weeks or moderate for the first 10 weeks followed by high for the remaining 10 weeks (M/H). Growth rates during the final 10 weeks of the experimental period differed between dietary regimen (M/M = 0·87; M/H = 1·25; and H/H = 1·02 kg/day; s.e.d. = 0·08;P< 0·001). Over the entire 20 week experimental period animals offered the M/M level of feeding grew more slowly (0·97 kg/day) than those offered the M/H and H/H level of feeding (1·20 kg/day; s.e.d. = 0·06;P< 0·001). Mean growth rates for CH, HO and AA steers were 1·21, 1·13 and 1·03 kg/day (s.e.d. = 0·06;P< 0·05). The animals were all slaughtered at a fixed age of 18 months, according to the Meat and Livestock Commission Blueprint for beef and, 48 h post mortem, samples of m. longissimus lumborum (LL) and m. vastus lateralis (VL) were removed for analyses.Muscle fibres were classified histochemically, according to their contractile and metabolic properties, and muscle fibre size was measured. Fibre type frequency was calculated and, in LL, the total fibre number of the muscle was estimated. There was little impact of feeding level, or consequentially growth rate, on muscle fibre frequency and size. The effects seen were confined mainly to LL where there were significant differences between the M/M and H/ H groups with respect to fast twitch glycolytic fibres (mean % frequency (M/M = 40·1 and H/H = 44·3; s.e.d. = 1·4;P< 0·01); mean % area (M/M = 51·9 and H/H 56·0; s.e.d. = 1·5;P< 0·05)) and apparent total fibre number (M/ M = 35·0; and H/H = 41·9 ✕ 104; s.e.d. = 1·7;P< 0·05) which were greater in H/H than in M/M groups. However, in both LL and VL the predominant differences were related to genotype; in particular, overall fibre size was smallest in CH, while slow oxidative (SO; type I) fibre area was highest in AA. For LL, analysis across all animals showed a positive relationship between SO area, % area, % frequency and overall acceptability of meat at 14 days as evaluated by a trained sensory panel. No such relationship was observed for VL. The data suggest that in this study manipulation of feeding level has only a small impact on muscle fibre characteristics and that the differences between genotype and muscle type may be more important in determining the variability of overall acceptability than growth rate.
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Ding C, Rodas-González A, López-Campos Ó, Galbraith J, Juárez M, Larsen I, Jin Y, Aalhus J. Effects of electrical stimulation on meat quality of bison striploin steaks and ground patties. CANADIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.1139/cjas-2015-0001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
As bison is characteristically dark in colour, this study was conducted to determine if high-voltage electrical stimulation (HVES) could improve the colour and other quality characteristics in bison, similar to positive effects of HVES previously observed in beef. Forty bison bull carcasses were split and HVES (400 V peak, 5 ms pulses at 15 pulses s−1 for 30 s) was applied to the right sides and subsequently evaluated for grade characteristics, metabolic activity, and quality characteristics. The bison carcasses used in this study had a wide range of lean and fat, with minimal marbling. In the present study, HVES had no effect on bison quality traits, sensory attributes, retail display characteristics, nor the glycolytic metabolites (P > 0.05) except lactate. Inherent differences in muscle fibre type or physical carcass differences may have influenced the response to the electrical parameters used in the present study and merits further investigation.
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Affiliation(s)
- C. Ding
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, People’s Republic of China; Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 600 C and E Trail, Lacombe, AB T4 L 1W1, Canada
| | - A.R. Rodas-González
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 600 C and E Trail, Lacombe, AB T4 L 1W1, Canada
| | - Ó. López-Campos
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 600 C and E Trail, Lacombe, AB T4L 1W1, Canada; Livestock Gentec, 1400 College Plaza, 8215 112 Street, Edmonton, AB T6G 2C8, Canada
| | - J. Galbraith
- Alberta Agriculture and Forestry, Livestock and Farm Business Section, 5712-48 Avenue, Camrose, AB T4 V 0K1, Canada
| | - M. Juárez
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 600 C and E Trail, Lacombe, AB T4 L 1W1, Canada
| | - I.L. Larsen
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 600 C and E Trail, Lacombe, AB T4 L 1W1, Canada
| | - Y. Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, People’s Republic of China
| | - J.L. Aalhus
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 600 C and E Trail, Lacombe, AB T4 L 1W1, Canada
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Craine JM, Towne EG, Elmore A. Intra-annual bison body mass trajectories in a tallgrass prairie. MAMMAL RES 2015. [DOI: 10.1007/s13364-015-0227-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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18
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Galbraith J, Rodas-González A, López-Campos Ó, Juárez M, Aalhus J. Bison meat: Characteristics, challenges, and opportunities. Anim Front 2014. [DOI: 10.2527/af.2014-0036] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Jayson Galbraith
- Alberta Agriculture and Rural Development, Livestock and Farm Business Branch, 5712- 48 Av, Camrose Alberta T4V 0K1
| | - Argenis Rodas-González
- Department of Animal Science, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB R3T 2N2
| | | | - Manuel Juárez
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, AB, Canada T4L 1W1
| | - Jennifer Aalhus
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, AB, Canada T4L 1W1
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López-Campos Ó, Aalhus JL, Galbraith J, Larsen IL, Juárez M, Uttaro B, Robertson WM. The relation of carcass physiological maturity to meat quality in the Canadian Bison Grading System. CANADIAN JOURNAL OF ANIMAL SCIENCE 2014. [DOI: 10.4141/cjas2013-047] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
López-Campos, Ó., Aalhus, J. L., Galbraith, J., Larsen, I. L., Juárez, M., Uttaro, B. and Robertson, W. M. 2014. The relation of carcass physiological maturity to meat quality in the Canadian Bison Grading System. Can. J. Anim. Sci. 94: 55–62. A total of 119 bull (n=62) and heifer (n=57) bison carcasses were selected to determine the effectiveness of youthful to intermediate physiological maturity [ossification at the 9th/10th/11th thoracic spinous processes (≤50%; 51–65%; 66–80%)] range to accurately classify bison carcasses with respect to quality. Carcasses were classified into three maturity groups according to ossification at the 9th/10th/11th thoracic spinous processes (≤50%; 51–65%; 66–80%). Carcass, meat quality and sensory evaluation data were then collected. Bull carcasses were significantly (P<0.0001) heavier than heifers (308.0 vs. 228.6 kg), while heifers had higher (P<0.0001) marbling scores than bulls (368 vs. 289). For both genders, ossification group had little or no impact (P>0.05) on any of the meat quality traits. Gender had an impact on the shear force values for both fresh (P<0.0001) and frozen/thawed (P=0.0002) samples, with bulls having higher values than heifers. Panellists detected differences between heifers and bulls in initial tenderness (P<0.0001; 7.11 vs. 6.27), flavour intensity (P=0.005; 5.40 vs. 5.14), amount of connective tissue (P=0.0002; 7.64 vs. 7.18), and overall tenderness (P=0.003; 7.13 vs. 6.50). Only initial juiciness was significantly affected (P=0.02) by the ossification group (5.38, 5.64 and 5.76). A gender×ossification group interaction was also detected for flavour intensity (P=0.004) and off-flavour intensity (P=0.03), but the magnitudes of the differences were in the order of one-half panel unit or less, generally below the detection of most consumers. The range of physiological maturity studied had limited effects on meat quality and support the elimination of an intermediate physiological maturity grade (51–80% ossification) from the Canadian Bison Grading System.
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Affiliation(s)
- Ó. López-Campos
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1
- Livestock Gentec, 1400 College Plaza, 8215 – 112 St, Edmonton, Alberta, Canada T6G 2C8
| | - J. L. Aalhus
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - J. Galbraith
- Alberta Agriculture, Food and Rural Development, 5712-48 Avenue, Camrose, Alberta, Canada T4V 0K1
| | - I. L. Larsen
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - M. Juárez
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - B. Uttaro
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - W. M. Robertson
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1
- Retired
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20
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Effects of Animal Husbandry on Secondary Production and Trophic Efficiency at a Regional Scale. Ecosystems 2014. [DOI: 10.1007/s10021-014-9756-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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21
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Antequera T, Pérez-Palacios T, Rodas E, Rodríguez M, Córdoba JJ. Effect of muscle type and frozen storage on the quality parameters of Iberian restructured meat preparations. FOOD SCI TECHNOL INT 2013; 20:543-54. [PMID: 23897979 DOI: 10.1177/1082013213496417] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The main objective of this study was to evaluate the effect of muscle type and frozen storage on the quality of restructured meat preparations from undervalued Iberian muscle to make use of meat from a high-quality and natural pig production system. The effect of two muscle types (i.e. white-glycolytic (W) and red-oxidative (R)) and frozen storage (lasting 0, 30, 60 and 90 days) on quality characteristics were assessed. Significant differences were found between the W and R Iberian restructured preparations in most physicochemical and some colour, texture and sensory traits, and in the fatty acid profile and oxidative measurements, suggesting that the R muscles are more suitable; however, the microbial contamination should be reduced. Frozen storage reduced but did not eliminate the initial microbial contamination, and it enhanced some quality traits in the Iberian restructured preparations, i.e. increased a* values, cohesiveness and juiciness and decreased adhesiveness and pastiness, without negatively affecting any parameter. Thus, frozen Iberian restructured preparations are recommended to be commercialized. In addition, the implementation or revision of Hazard Analysis and Critical Control Point is recommended to reduce microbial contamination.
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Affiliation(s)
- Teresa Antequera
- Food Technology, Faculty of Veterinary Science, University of Extremadura, Avda. de la Universidad, Cáceres, Spain
| | - Trinidad Pérez-Palacios
- Food Technology, Faculty of Veterinary Science, University of Extremadura, Avda. de la Universidad, Cáceres, Spain
| | - Elena Rodas
- Food Technology, Faculty of Veterinary Science, University of Extremadura, Avda. de la Universidad, Cáceres, Spain Food Hygiene and Safety, Faculty of Veterinary Science, University of Extremadura, Avda. de la Universidad, Cáceres, Spain
| | - Mar Rodríguez
- Food Hygiene and Safety, Faculty of Veterinary Science, University of Extremadura, Avda. de la Universidad, Cáceres, Spain
| | - Juan J Córdoba
- Food Hygiene and Safety, Faculty of Veterinary Science, University of Extremadura, Avda. de la Universidad, Cáceres, Spain
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Comparison of meat quality between eland (Taurotragus oryx) and cattle (Bos taurus) raised under similar conditions. Meat Sci 2013; 96:346-52. [PMID: 23954274 DOI: 10.1016/j.meatsci.2013.07.016] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2012] [Revised: 07/09/2013] [Accepted: 07/12/2013] [Indexed: 11/22/2022]
Abstract
Physical, chemical and sensory characteristics of meat were compared between non-domestic eland (Taurotragus oryx) bulls (n=6) and domestic Fleckvieh (Bos taurus) bulls (n=6) which were finished under controlled conditions of feeding and management. Musculus longissimus lumborum from eland were darker and less yellow in colour, with a higher pH24 and lower contents of intramuscular fat and total collagen, compared to cattle. Contents (mg/100 g muscle tissue) and proportions (g/100 g of FA determined) of SFA and MUFA were higher (P<0.01) in cattle. Although the proportion of total PUFA were higher (P<0.001) in eland, contents of PUFA were similar between species. Meat from cattle was consistently scored higher (P<0.05) for sensory texture characteristics, juiciness, flavour, and overall acceptance. We concluded that bulls of eland provided low-fat meat with a beneficial fatty acid composition from a human nutrition perspective, but with lower sensory scores, compared to bull beef.
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Williamson J, Ryland D, Suh M, Aliani M. The effect of chilled conditioning at 4°C on selected water and lipid-soluble flavor precursors in Bison bison longissimus dorsi muscle and their impact on sensory characteristics. Meat Sci 2013; 96:136-46. [PMID: 23896147 DOI: 10.1016/j.meatsci.2013.06.023] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2012] [Revised: 03/14/2013] [Accepted: 06/19/2013] [Indexed: 10/26/2022]
Abstract
Water and lipid-soluble flavor precursors were monitored using chromatography methods in the longissimus dorsi (LD) muscle of six grain-fed Bison bison, stored at 4°C for 2, 4, 8, 15 and 21 days in order to investigate their potential impact on sensory attributes of cooked bison meat. While pH and lipid-soluble compounds remained mostly unchanged, several changes in water-soluble compounds were observed. The breakdown of inosine-5'-monophosphate (IMP) led to increases in inosine, hypoxanthine and ribose (7-fold). Non-polar amino acids including valine, leucine and phenylalanine showed the most significant increases over 21 days. Trained panelists (n=8) found a significant increase at day 15 in vinegary/sour aroma, tenderness and juiciness, while chewiness and connective tissue significantly decreased. Although, most flavor attributes were undetectable, partial least squares (PLS) analysis revealed most water-soluble precursors were positively correlated with extended conditioning as well as beef and oily/fatty flavors. Quantitative changes observed in flavor precursors may be responsible for some sensory attributes developed during the heating process.
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Affiliation(s)
- Jennifer Williamson
- Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada R3T 2N2
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McDaniel J, Askew W, Bennett D, Mihalopoulos J, Anantharaman S, Fjeldstad AS, Rule DC, Nanjee NM, Harris RA, Richardson RS. Bison meat has a lower atherogenic risk than beef in healthy men. Nutr Res 2013; 33:293-302. [PMID: 23602247 PMCID: PMC5858688 DOI: 10.1016/j.nutres.2013.01.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2012] [Revised: 01/22/2013] [Accepted: 01/28/2013] [Indexed: 11/27/2022]
Abstract
The rearing method of bison and the nutrient content of the meat may make bison a healthier alternative to beef. We hypothesized that the acute and chronic effects of bison consumption, in comparison to beef, will result in a less perturbed blood lipid panel and a reduced inflammatory and oxidative stress response which will minimize the detrimental effect on vascular function. A double-blind, cross-over randomized trial was employed to examine the consequence of a single 12 oz serving (n = 14) and 7 weeks of chronic consumption (n = 10) (12 oz/d, 6 d/wk) of each meat. Measurements included blood lipids, interleukin-6, plasminogen activator inhibitor 1, C-reactive protein, oxidized low-density lipoprotein, protein carbonyl, hydroperoxides, flow-mediated dilation (FMD) and FMD/shear rate. Following a single beef meal, triglycerides and oxidized low-density lipoprotein were elevated (67% ± 45% and 18% ± 17% respectively); there was a tendency for hydroperoxides to be elevated (24% ± 37%); and FMD/shear rate was reduced significantly (30% ± 38%). Following a single meal of bison: there was a smaller increase in triglycerides (30% ± 27%), and markers of inflammation and oxidative stress and FMD/shear rate were unchanged. Chronic consumption of either meat did not influence body weight, % body fat, or blood lipids. Protein carbonyl (24% ± 45%), plasminogen activator inhibitor 1 (78% ± 126%), interleukin-6 (59% ± 76%) and C-reactive protein (72% ± 57%) were significantly elevated and FMD/shear rate was significantly reduced (19% ± 28%) following 7 weeks of beef consumption, but not bison consumption. Based on our findings, the data suggest that bison consumption results in a reduced atherogenic risk compared to beef.
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Affiliation(s)
- John McDaniel
- Louis Stokes Cleveland VA Medical Center, Cleveland, OH 44106, USA.
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Chriki S, Gardner GE, Jurie C, Picard B, Micol D, Brun JP, Journaux L, Hocquette JF. Cluster analysis application identifies muscle characteristics of importance for beef tenderness. BMC BIOCHEMISTRY 2012; 13:29. [PMID: 23259756 PMCID: PMC3544649 DOI: 10.1186/1471-2091-13-29] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/26/2012] [Accepted: 12/17/2012] [Indexed: 11/10/2022]
Abstract
BACKGROUND An important controversy in the relationship between beef tenderness and muscle characteristics including biochemical traits exists among meat researchers. The aim of this study is to explain variability in meat tenderness using muscle characteristics and biochemical traits available in the Integrated and Functional Biology of Beef (BIF-Beef) database. The BIF-Beef data warehouse contains characteristic measurements from animal, muscle, carcass, and meat quality derived from numerous experiments. We created three classes for tenderness (high, medium, and low) based on trained taste panel tenderness scores of all meat samples consumed (4,366 observations from 40 different experiments). For each tenderness class, the corresponding means for the mechanical characteristics, muscle fibre type, collagen content, and biochemical traits which may influence tenderness of the muscles were calculated. RESULTS Our results indicated that lower shear force values were associated with more tender meat. In addition, muscles in the highest tenderness cluster had the lowest total and insoluble collagen contents, the highest mitochondrial enzyme activity (isocitrate dehydrogenase), the highest proportion of slow oxidative muscle fibres, the lowest proportion of fast-glycolytic muscle fibres, and the lowest average muscle fibre cross-sectional area. Results were confirmed by correlation analyses, and differences between muscle types in terms of biochemical characteristics and tenderness score were evidenced by Principal Component Analysis (PCA). When the cluster analysis was repeated using only muscle samples from m. Longissimus thoracis (LT), the results were similar; only contrasting previous results by maintaining a relatively constant fibre-type composition between all three tenderness classes. CONCLUSION Our results show that increased meat tenderness is related to lower shear forces, lower insoluble collagen and total collagen content, lower cross-sectional area of fibres, and an overall fibre type composition displaying more oxidative fibres than glycolytic fibres.
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Affiliation(s)
- Sghaier Chriki
- INRA, UMR1213, Recherches sur les Herbivores, Saint Genès Champanelle, F-63122, France
- INRA, VetAgro Sup, UMR1213, Recherches sur les Herbivores, Theix Saint Genès Champanelle, F-63122, France
- UNCEIA, Paris Cedex, 12,75595, France
| | | | - Catherine Jurie
- INRA, UMR1213, Recherches sur les Herbivores, Saint Genès Champanelle, F-63122, France
- INRA, VetAgro Sup, UMR1213, Recherches sur les Herbivores, Theix Saint Genès Champanelle, F-63122, France
| | - Brigitte Picard
- INRA, UMR1213, Recherches sur les Herbivores, Saint Genès Champanelle, F-63122, France
- INRA, VetAgro Sup, UMR1213, Recherches sur les Herbivores, Theix Saint Genès Champanelle, F-63122, France
| | - Didier Micol
- INRA, UMR1213, Recherches sur les Herbivores, Saint Genès Champanelle, F-63122, France
- INRA, VetAgro Sup, UMR1213, Recherches sur les Herbivores, Theix Saint Genès Champanelle, F-63122, France
| | - Jean-Paul Brun
- INRA, UMR1213, Recherches sur les Herbivores, Saint Genès Champanelle, F-63122, France
- INRA, VetAgro Sup, UMR1213, Recherches sur les Herbivores, Theix Saint Genès Champanelle, F-63122, France
| | | | - Jean-Francois Hocquette
- INRA, UMR1213, Recherches sur les Herbivores, Saint Genès Champanelle, F-63122, France
- INRA, VetAgro Sup, UMR1213, Recherches sur les Herbivores, Theix Saint Genès Champanelle, F-63122, France
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Haščík P, Müller M, Pavelková A, Kačániová M, Čuboň J, Benczová E, Habánová M, Mihok M, Garlík J. Chemical structure of european bison musculus longissimus dorsi at different stages of age. POTRAVINARSTVO 2011. [DOI: 10.5219/129] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to investigate the chemical composition of musculus longissimus dorsi muscle in European bison (Bison bonasus) of the age 6, 9, 12 and 14 years. In m. longissimus dorsi water content was from 74.90 g (group until 6 years of age) until 75.70 g.100 g-1 (group until 12 years of age). Non statistically significant differences (P≥0.05) were found between groups of age. In m. longissimus dorsi the protein content was statistically significant during aging (P≥0.05) of the European bison from 21.23 (group until 12 years of age) until 22.34 g.100 g-1 (group until 14 years of age). The protein content is comparable with the values of steers and bulls of different breeds of cattle feedlot and meat buffalo. The m. longissimus dorsi fat content of European bison was represented from 1.26 g (group until 12 years of age) to 2.11 g.100 g-1 (group until 9 years of age), without statistical differences (P≥0.05) between groups of age. Fat levels are comparable with American bison fat levels and European bison meat from this perspective be regarded as high dietary, maybe. Tendency increasing of fat content in muscle with increasing age of animals was not confirmed (P≥0.05) but was confirmed that this variable indicator has the greatest potential impact nutrition. Energy value in 100 g m. longissimus dorsi was from 402.81 kJ (group until 12 years of age) to 447.07 kJ.100 g-1 (group to 9 years of age). The energy value in 100 g muscle was recorded only statistical differences (P≤0.05) in the group 9 and 12 years of age. Experiment results confirmed that the European bison meat is good article and possible supplement in the diet and the human food chain especially in states where the farm is kept in a manner respectively, as a delicacy, because it contains low representation of fat, what ultimately increases its particular dietary value, moving it from this perspective, even before the beef meat.
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Joseph P, Suman SP, Li S, Beach CM, Steinke L, Fontaine M. Characterization of bison (Bison bison) myoglobin. Meat Sci 2009; 84:71-8. [PMID: 20374756 DOI: 10.1016/j.meatsci.2009.08.014] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2009] [Revised: 08/04/2009] [Accepted: 08/10/2009] [Indexed: 10/20/2022]
Abstract
Bison is an alternate meat species gaining increased popularity in North America. Although previous investigations reported that bison meat discolors faster than beef, the molecular basis of this observation has not been investigated. Therefore, the objective of the present study was to determine the redox stability, thermostability, and primary structure of bison myoglobin (Mb), in comparison with beef Mb. Purified bison and beef myoglobins were analyzed for autoxidation, lipid oxidation-induced oxidation, and thermostability. Matrix Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry was utilized for determining the exact molecular mass of bison Mb, whereas Edman degradation was employed to determine the amino acid sequence. Bison and beef myoglobins behaved similarly in autoxidation, lipid oxidation-induced oxidation, and thermostability. The observed molecular mass of bison and beef myoglobins was 16,949 Da, and the primary structure of bison Mb shared 100% similarity with beef and yak myoglobins. Noticeably, the amino acid sequence of bison Mb was different from other ruminant myoglobins, such as water-buffalo, sheep, goat, and red-deer. The present study is the first to report the primary structure of bison Mb. Same primary structure and similar biochemical attributes of bison and beef myoglobins suggested that the observed rapid discoloration in bison meat could not be attributed to biochemistry of bison Mb.
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Affiliation(s)
- P Joseph
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
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Mirzaei HR, Verbyla AP, Deland MPB, Pitchford WS. Describing variation in carcass quality traits of crossbred cattle. Pak J Biol Sci 2009; 12:222-230. [PMID: 19579950 DOI: 10.3923/pjbs.2009.222.230] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
In order to investigate variation in carcass quality traits, during a four-year period, mature Hereford cows (637) were mated to 97 sires from seven breeds (Jersey, Wagyu, Angus, Hereford, South Devon, Limousin and Belgian Blue), resulting in 1144 calves. Carcass production traits (carcass weight = HCWt, fat depth = P8, eye muscle area = EMA, intramuscular fat = IMF) were obtained from these cattle that constitute the Australia's Southern Crossbreeding Project. Data were analysed using multi-variate sire model containing fixed effects of sex, sire breed, slaughter age nested within sexes. Random effects were sire, dam, management (location-year-post-weaning groups) and environmental effects. HCWt of South Devon, Belgian Blue, Limousin and unexpectedly, Angus were the heaviest on the average. Hereford calves were intermediate and Jersey and Wagyu were lighter on the average than others. Carcasses of the Belgian Blue and Limousin had low P8 and IMF, carcasses of Hereford and South Devon were intermediate and Angus, Jersey and Wagyu had high P8 and IMF. Management group effects were greatest especially for EMA and IMF. The sire variation was about 6, 6, 4 and 2% of total variation for HCWt, P8, EMA and IMF. Heritability ranged from 0.20 to 0.37 (carcass weight). The genetic correlation between the two fat depots was not as high (0.18) as expected. Results from this study suggest that strategies to increase genetic potential for HCWt would increase the genetic potential for EMA but may reduce marbling and tend to slightly increase P8. All phenotypic correlations were positive, although not large.
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Affiliation(s)
- H R Mirzaei
- Department of Animal Science, University of Zabol, Iran
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The use of multi element profiling to differentiate between cowand buffalo milk. Food Chem 2008; 110:257-62. [DOI: 10.1016/j.foodchem.2008.01.049] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2007] [Revised: 01/23/2008] [Accepted: 01/26/2008] [Indexed: 11/23/2022]
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Okeudo N, Moss B. Intramuscular lipid and fatty acid profile of sheep comprising four sex-types and seven slaughter weights produced following commercial procedure. Meat Sci 2007; 76:195-200. [DOI: 10.1016/j.meatsci.2006.08.017] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2005] [Revised: 05/25/2006] [Accepted: 08/31/2006] [Indexed: 11/26/2022]
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Abstract
Meat quality is a term used to describe a range of attributes of meat. Consumer research suggests that tenderness is a very important element of eating quality and that variations in tenderness affect the decision to repurchase. The present paper highlights recent information on the factors that affect tenderness. While the precise aetiology is not fully understood, a number of factors have been shown to affect tenderness. Of these factors, postmortem factors, particularly temperature, sarcomere length and proteolysis, which affect the conversion of muscle to meat, appear most important. However, it is now becoming clear that variation in other factors such as the muscle fibre type composition and the buffering capacity of the muscle together with the breed and nutritional status of the animals may also contribute to the observed variation in meat tenderness.
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Affiliation(s)
- Charlotte Maltin
- Muscle Biology Group, Rowett Research Institute, Greenburn Road, Bucksburn, Aberdeen AB21 9SB, UK.
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Galbraith J, Hauer G, Helbig L, Wang Z, Marchello M, Goonewardene L. Nutrient profiles in retail cuts of bison meat. Meat Sci 2006; 74:648-54. [DOI: 10.1016/j.meatsci.2006.05.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2006] [Revised: 05/16/2006] [Accepted: 05/17/2006] [Indexed: 10/24/2022]
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Mechanical properties of type I and type IIB single porcine muscle fibres. Meat Sci 2006; 73:422-5. [DOI: 10.1016/j.meatsci.2005.12.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2005] [Revised: 12/01/2005] [Accepted: 12/01/2005] [Indexed: 11/21/2022]
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JANZ J, AALHUS J. MEAT QUALITY, BACTERIOLOGY AND RETAIL CASE LIFE OF BISON LONGISSIMUS LUMBORUM FOLLOWING SPRAY CHILLING. ACTA ACUST UNITED AC 2006. [DOI: 10.1111/j.1745-4573.2006.00053.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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DRISKELL JUDYA, MARCHELLO MARTINJ, GIRAUD DAVIDW, SULAEMAN AHMAD. VITAMIN AND SELENIUM CONTENT OF RIBEYE CUTS FROM GRASS- AND GRAIN-FINISHED BISON OF THE SAME HERD. J FOOD QUALITY 2004. [DOI: 10.1111/j.1745-4557.2004.00680.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
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Gentry JG, McGlone JJ, Miller MF, Blanton JR. Environmental effects on pig performance, meat quality, and muscle characteristics. J Anim Sci 2004; 82:209-17. [PMID: 14753363 DOI: 10.2527/2004.821209x] [Citation(s) in RCA: 57] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The objective of this experiment was to determine the effect of diverse production systems on pig performance, muscle characteristics, and their relation to pork quality measures. Birth and rearing conditions were evaluated using 48 barrows during the fall/winter months. Pigs were farrowed in either indoor crates or outdoor huts. At weaning, indoor- and outdoor-born pigs were allotted randomly to treatments arranged in a 2 x 2 factorial design with two birth (indoor vs. outdoor) and rearing (indoor vs. outdoor) environments. Pigs housed indoors were on concrete-slatted flooring (1.2 m2/pig), and pigs housed outdoors were on an alfalfa pasture (212 m2/pig). Body weight data were collected. Muscle samples were removed within 1 h postmortem from the longissimus (LM) and semimembranosus (SM) muscles. Muscle samples were stained histochemically to identify type I, IIA, and IIB/X muscle fibers. Boneless loins were collected from the left side of each carcass and aged for 14 d. Objective and subjective color measurements were taken on the longissimus muscle at the 10th rib on d 14 postmortem. Loin chops were evaluated for sensory attributes, shear force, and retail display features. Pigs born outdoors were heavier and had a greater ADG at most growth intervals postweaning (d 28, 56, and 112; P < 0.05) than pigs born indoors. Pigs reared outdoors were heavier (P = 0.02) at d 140 (120.1 vs. 112.9 +/- 4.9 kg), and had higher (P = 0.01) ADG (2.2 vs. 1.9 kg/d) and gain:feed ratios (0.41 vs. 0.37) than did pigs reared indoors. Birth x rearing environment interactions were not significant (P > 0.10) for most measures. Carcass and meat quality measures did not differ (P > 0.05) among treatment groups, but loin chops from outdoor born or reared pigs had higher (P < 0.05) a* values than chops from pigs born or reared indoors. The LM muscle of pigs born outdoors had a higher (P < 0.01) percentage of type I, and a lower (P < 0.05) percentage of type IIA fibers than did pigs born indoors. Pigs reared outdoors had a higher (P < 0.01) percentage of IIA fibers and a lower (P < 0.05) percentage of IIB/X fibers than did pigs reared indoors for the LM and SM muscles. Outdoor production systems may influence growth, pork color, and muscle fiber types.
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Affiliation(s)
- J G Gentry
- Pork Industry Institute, Department of Animal and Food Sciences, Texas Tech University, Lubbock 79409-2162, USA
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Longevity Attributes of Bos indicus × Bos taurus Crossbred Cows11Published with approval of the Director of the Kentucky Agricultural Experiment Station as Journal Article 03-07-028. ACTA ACUST UNITED AC 2003. [DOI: 10.15232/s1080-7446(15)31438-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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The Issue of Carcass Tenderness Expressed by Cattle Varying in Bos indicus Inheritance11Published with approval of the director of the Kentucky Agricultural Experiment Station as Journal Article 02-07-42. ACTA ACUST UNITED AC 2002. [DOI: 10.15232/s1080-7446(15)31522-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Palatability of bison semimembranosus and effects of marination. Meat Sci 2002; 62:19-26. [DOI: 10.1016/s0309-1740(01)00222-4] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2001] [Revised: 10/22/2001] [Accepted: 10/22/2001] [Indexed: 11/22/2022]
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McCLENAHAN JAYNEM, HAMOUZ FAYRENEL, SETIAWAN BUDI, MARCHELLO MARTINJ, DRISKELL JUDYA. SENSORY EVALUATION OF BROILED AND GRILLED BISON PATTIES BY TRAINED PANELISTS. J FOOD QUALITY 2001. [DOI: 10.1111/j.1745-4557.2001.tb00609.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Janz J, Aalhus J, Price M. Blast chilling and low voltage electrical stimulation influences on bison (Bison bison bison) meat quality. Meat Sci 2001; 57:403-11. [DOI: 10.1016/s0309-1740(00)00118-2] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2000] [Revised: 09/15/2000] [Accepted: 09/15/2000] [Indexed: 10/17/2022]
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Janz J, Aalhus J, Price M, Schaefer A. The influence of elevated temperature conditioning on bison (Bison bison bison) meat quality. Meat Sci 2000; 56:279-84. [DOI: 10.1016/s0309-1740(00)00054-1] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/1999] [Revised: 05/09/2000] [Accepted: 05/09/2000] [Indexed: 11/30/2022]
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Maltin C, Warkup C, Matthews K, Grant C, Porter A, Delday M. Pig muscle fibre characteristics as a source of variation in eating quality. Meat Sci 1997; 47:237-48. [DOI: 10.1016/s0309-1740(97)00055-7] [Citation(s) in RCA: 95] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/1996] [Revised: 03/13/1997] [Accepted: 05/18/1997] [Indexed: 10/18/2022]
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