Effects of flavonoids from Allium mongolicum Regel as a dietary additive on meat quality and composition of fatty acids related to flavor in lambs

2019 ◽  
Vol 99 (1) ◽  
pp. 15-23 ◽  
Author(s):  
Wangjing Liu ◽  
He Ding ◽  
Khas Erdene ◽  
Renwei Chen ◽  
Qier Mu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Meat Quality ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Basal Diet ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Meat Flavor

Sixty male Small-tailed Han sheep (initial body weight: 42.5 ± 4.1 kg) were assigned randomly and averagely into four groups to evaluate effects of flavonoids extracted from Allium mongolicum Regel (AMR) on meat quality and composition of fatty acids related to flavor in longissimus dorsi muscle of lambs. Lambs of four groups were fed a basal control diet (C), and basal diet + three different amounts of flavonoids extracted from the AMR; those were 11 mg kg−1 (Flav 11), 22 mg kg−1 (Flav 22), or 33 mg kg−1 (Flav 33), respectively. Dressing percentage, loin eye area, cooking loss, and pressing loss were affected by treatments (P < 0.05). Percentage of intramuscular fat, the concentrations of eicosapentaenoic acid, C18:0, total saturated fatty acids, monounsaturated fatty acid, and 4-methyloctanoic acid in longissimus dorsi muscle were changed by treatments (P < 0.05). Addition of AMR to diet improved the meat quality and had favorable effects on fatty acid composition related to meat flavor in longissimus dorsi muscle.

scholarly journals Meat Quality and Fatty Acid Profiles of Chinese Ningxiang Pigs Following Supplementation with N-Carbamylglutamate

Animals ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 88 ◽  
Author(s):  
Yueteng Xing ◽  
Xin Wu ◽  
Chunyan Xie ◽  
Dingfu Xiao ◽  
Bin Zhang
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Shear Force ◽  
Control Diet ◽  
Basal Diet ◽  
Longissimus Dorsi ◽  
Fatty Acid Profiles ◽  
Adipose Tissues ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle

The present study evaluated the effects of dietary N-carbamylglutamate (NCG) on carcass traits, meat quality, and fatty acid profiles in the longissimus dorsi muscle and adipose tissues of Chinese Ningxiang pigs. A total of 36 castrated female pigs with a similar initial weight (43.21 ± 0.57 kg) were randomly assigned to two treatments (with six pens per treatment and three pigs per pen) and fed either a basal diet or a basal diet supplemented with 0.08% NCG for 56 days. Results showed that dietary NCG reduced shear force (p = 0.004) and increased drip loss (p = 0.044) in longissimus dorsi muscle of Ningxiang pigs. Moreover, increased levels of oleic acid (C18:1n9c) (p = 0.009), paullinic acid (C20:1) (p = 0.004), and α-linolenic acid (C18:3n3) (p < 0.001), while significant reduction in the proportions of arachidonic acid (C20:4n6) (p < 0.001) and polyunsaturated fatty acid (PUFA) (p = 0.017) were observed in the longissimus dorsi muscle of pigs fed NCG when compared with those fed the control diet. As for adipose tissues, the C20:1 (p = 0.045) proportion in dorsal subcutaneous adipose (DSA), as well as the stearic acid (C18:0) (p = 0.018) level in perirenal adipose (PA) were decreased when pigs were fed the NCG diet compared with those of the control diet. In contrast, the margaric acid (C17:0) (p = 0.043) proportion in PA were increased. Moreover, the NCG diet produced PA with a greater proportion of total PUFAs (p = 0.001) (particularly linoleic acid (C18:2n6c) (p = 0.001)) compared with those produced by the control diet. These findings suggest that dietary NCG has beneficial effects by decreasing the shear force and improving the healthfulness of fatty acid profiles, providing a novel strategy for enhancing meat quality of pigs.

scholarly journals Meat Quality, Fatty Acid Content and NMR Metabolic Profile of Dorper Sheep Supplemented with Bypass Fats

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1133
Author(s):  
Atique Ahmed Behan ◽  
Muhammad Tayyab Akhtar ◽  
Teck Chwen Loh ◽  
Sharida Fakurazi ◽  
Ubedullah Kaka ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Basal Diet ◽  
Negative Influence ◽  
Significant Difference ◽  
Dorper Sheep

The supplementation of rumen bypass fat (RBF) has remained one of the preferred approaches used to decrease undesirable saturated fatty acids (FA) and increase beneficial unsaturated FA in the meat. This study was planned to evaluate the influences of rumen bypass fats on meat quality, fatty acid and metabolic profiles in male Dorper sheep (n = 36) with 24.66 ± 0.76 kg (mean ± standard error) initial body weight. Treatment comprised a basal diet (30:70 rice straw to concentrate) with no added RBF as a control (CON), basal diet with prilled fat (PF), basal diet with prilled fat plus lecithin (PFL) and basal diet with calcium soap of palm fatty acids (CaS). The findings revealed that cooking loss, drip loss and shear force in longissimus dorsi (LD) muscle were not affected by RBF supplementation, while meat pH was significantly higher in the CaS on aging day 1. However, the diet supplemented with prilled fat and lecithin modified the meat’s fatty acid profile significantly by increasing unsaturated fatty acids and decreasing saturated fats. The relative quantification of the major differentiating metabolites found in LD muscle of sheep showed that total cholesterol, esterified cholesterol, choline, glycerophosphocholine and glycerophospholipids were significantly lower in CaS and PFL diets, while glycerol and sphingomyelin were significantly higher in CaS and PFL diets. Most of the metabolites in the liver did not show any significant difference. Based on our results, the supplementation of protected fats did not have a negative influence on meat quality and the meat from Dorper sheep fed prilled fat with lecithin contained more healthy fatty acids compared to other diets.

scholarly journals Fatty acid composition of the longissimus dorsi muscle in crossbred steers fed different sources of fatty acids

2012 ◽  
Vol 41 (7) ◽  
pp. 1706-1712 ◽  
Author(s):  
Gabriela Aferri ◽  
Paulo Roberto Leme ◽  
Angélica Simone Cravo Pereira ◽  
Saulo da Luz e Silva ◽  
Soraia Marques Putrino ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Different Sources

scholarly journals Fatty acid profile in meat of culling ewes in different feedlot periods fed diets containing levels of inclusion of linseed

2016 ◽  
Vol 37 (4Supl1) ◽  
pp. 2321 ◽  
Author(s):  
Ana Claudia Radis ◽  
Francisco De Assis Fonseca de Macedo ◽  
Natalia Holtz Alves Pedroso Mora ◽  
Claudete Regina Alcalde ◽  
Jesuí Vergilio Visentainer ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Longissimus Dorsi ◽  
Long Chain Fatty Acids ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Randomized Design ◽  
Animal Feeding ◽  
Low Levels ◽  
Completely Randomized Design

Linseed plays an important role in animal nutrition as it contains long-chain fatty acids in its composition, which, once absorbed, are incorporated into meat and milk. For evaluate the concentration of fatty acids in the Longissimus dorsi muscle of culling ewes fed diets containing levels of inclusion of linseed, 88 culling ewes were used with an average initial body weight of 37.65 ± 6.98 kg were distributed in a completely randomized design with 12 treatments. Treatments consisted of the interaction between levels of linseed (0, 5, 10, and 15%) and days in feedlot (30, 45, and 60). The most present fatty acids in the composition of the muscle L. dorsi were palmitic (27.32 g 100 g-1) and stearic (17.77 g 100 g-1). Saturated acids remained at low levels as the animals were fed greater levels of linseed, demonstrating the importance of introducing quality foods in animal feeding. Oleic acid was the most present monounsaturated fatty acid, with 40 g 100 g-1. Palmitoleic and elaidic fatty acids increased linearly as the linseed inclusion in the diet was increased. Polyunsaturated acids increased with the presence of linseed in the diet. For the linolenic acid (C18: 3n3), the best result was with inclusion of 10% of linseed in the total diet. All groups of animals that received linseed obtained better n6:n3 ratios, which varied from 1.81 to 4.14. The higher CLA values obtained in this study are related to the higher amounts of inclusion of linseed in the sheep diet, varying from 1.15 to 5.72 g 100 g-1. It is recommended culling ewes supplemented with inclusion of 10% linseed, for 60 days in feedlot, because they comprise a larger number of favorable traits regarding to the profile fatty acids of Longissimus dorsi.

PSXIV-17 Meat quality and fatty acid composition of lambs reared under thermal stress in grazing conditions and slaughtered at two body weights

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 493-494
Author(s):  
Abner A Rodriguez ◽  
Aixa Rivera ◽  
Susan K Duckett ◽  
Alana Bayne
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Live Weight ◽  
Longissimus Dorsi ◽  
Slaughter Weight

Abstract Interest in meat quality and its fatty acid composition stems mainly from the need to find ways to produce healthier meat. In Puerto Rico, no documented information is available on the nutritional profile in the meat of lambs raised under local conditions (crossbred animals raised in heat stress and grazing naturalized pastures, NP). The quality of meat and fatty acid composition was evaluated, of 12 lambs grazed NP &gt; 8h, tropical grass hay and water ad libitum, 150g of concentrate (12% CP), and mineral blocks. Six animals were slaughtered at two live weight of 22 (SW1) or 35 (SW2) kg to determine the meat quality given by pH, color, nutrient content, and the fatty acid composition in the Longissimus dorsi muscle. The data was analyzed using a completely randomized design with two treatments and six repetitions. SW1 and SW2 had similar pH (5.57 vs. 5.73), but lambs at SW1 displayed lower (P &lt; 0.01) a* value than those slaughtered at SW2 (11.18 vs 13.57), but L* (38.91 vs 37.56) and b* (10.72 vs 10.67) values were similar. On both slaughter weight moisture (75.63 vs 74.51), ash (4.10 vs 3.34), crude protein (24.36 vs 25.12), and crude fat (2.30 vs 2.01) percentage of the meat was similar. The total lipid content (0.953 vs 2.25), saturated fatty acids (34.68 vs 42.98), and monounsaturated fatty acid (28.36 vs 37.28) of lambs at SW1 was lower than those at SW2, but n-6 and n-3 polyunsaturated fatty acids (18.74 vs 8.57and 6.61 vs 2.88, respectively) were higher (P &lt; 0.05). The n-6/n-3 ratio was similar for both SW groups (2.84 vs 2.96). Differences in individual fatty acid content due to the slaughter weight were observed. In conclusion, the meat quality and the fatty acid composition of the Longissimus dorsi were affected by slaughter weight of lambs grazing naturalized pastures.

scholarly journals Effect of chestnuts level in the formulation of the commercial feed on carcass characteristics and meat quality of Celta pig breed

2016 ◽  
Vol 14 (2) ◽  
pp. e0603 ◽  
Author(s):  
Carmen De Jesús ◽  
Rubén Domínguez ◽  
Jesús Cantalapiedra ◽  
Antonio Iglesias ◽  
José M. Lorenzo
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Monounsaturated Fatty Acids ◽  
Production Costs ◽  
Longissimus Dorsi ◽  
Control Group ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Colour Parameters

The effect of including chestnuts in the formulation of the feed on carcass characteristics and meat quality from 24 castrated males Celta pigs was studied. The inclusion of 15% of chestnut (CH15) improved (p<0.01) the carcass (118 vs. about 104 kg) and live weights (149 vs. 133-139 kg). Killing out percentage was also better for chestnuts groups than for control group. With regards the morphometric parameters, there were no statistically significant (p>0.05) differences except for the carcass length and ham length, for which the CH15 group proved to be the group with the longest sizes. The diet did not affect the physicochemical properties (colour parameters, water holding capacity and shear force) of longissimus dorsi muscle. The composition of some fatty acids of the longissimus dorsi muscle was affected by diet. The total saturated (35-38%) and total polyunsaturated fatty acids (8-10%) did not present differences. However, the increase of chestnut in the diet increased (p<0.05) the monounsaturated fatty acids in intramuscular fat (57% in CH25 vs. 53% in control and CH15). Within monounsaturated fatty acids, the C18:1n9 was the most influenced by the diet. The expression of the enzyme that synthesizes C18:1n9 depend on the composition of the diet. Therefore, the lower content of protein and the higher amounts of C18:1n9 and C18:2n6 in the chestnut could be explaining the greater content of C18:1n9 in muscle of chestnut-fed animals. The main conclusion is that including chestnuts in the diet would allow reduce production costs with no effect or even improving carcass measurements and meat quality.

Evaluation of antibody formation, daily weight gain and meat quality after vaccination of piglets against Mycoplasma hyopneumoniae

2003 ◽  
Vol 51 (3) ◽  
pp. 273-281 ◽  
Author(s):  
Jurate Siugzdaite ◽  
Kristina Garlaite ◽  
Danguole Urbsiene
Keyword(s):  
Fatty Acid ◽  
Weight Gain ◽  
Meat Quality ◽  
Antibody Formation ◽  
Mycoplasma Hyopneumoniae ◽  
Daily Weight Gain ◽  
Lower Percentage ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle

A Mycoplasma hyopneumoniae vaccine (Respisure, Pfizer AH) was tested for its effects on antibody formation, daily weight gain (DWG) in different growing periods, lung lesions and quality of meat (chemical composition, physicochemical properties and fatty acid composition). Two groups of conventional piglets were used for the investigation. One group of 11 females and 11 males was vaccinated intramuscularly at the age of 1 and 3 weeks. The other group of 22 piglets was left nonvaccinated as control. The results showed that antibodies against M. hyopneumoniae in the vaccinated group had been formed 14 days after the second vaccination and remained present till the end of the study at 147 days of age. In the nonvaccinated group, seroconversion started at 49 days of age and by the end of the study 10 out of 22 pigs had become seropositive.Vaccinated pigs achieved significantly higher daily weight gain (+30 g) and finishing body weight (+6.04 kg) than the nonvaccinated animals. In addition, the vaccinated pigs showed lesions involving 3.27% of the lung surface in average, while in the nonvaccinated pigs 9.04% of the lung surface was affected. Investigation of meat quality showed that the longissimus dorsi muscle of vaccinated pigs contained significantly lower percentage of fat (-0.63%) and its tryptophan/hydroxyproline ratio was significantly lower (-23.57) in comparison with the control animals. In addition, some other parameters also showed a favourable tendency, e.g. lean meat percentage was 0.91% higher, the protein content of the longissimus dorsi muscle was 0.35% higher, its water-binding capacity was also higher by 0.78%, its monounsaturated fatty acid concentration was 2.97% lower, while its polyunsaturated fatty acid content was 1.65% higher in the vaccinated pigs than in the nonvaccinated animals.

Effect of creatine monohydrate supplementation on carcass traits, meat quality and postmortem energy metabolism of finishing pigs

2016 ◽  
Vol 56 (1) ◽  
pp. 48 ◽  
Author(s):  
J. L. Li ◽  
Z. Y. Guo ◽  
Y. J. Li ◽  
L. Zhang ◽  
F. Gao ◽  
...  
Keyword(s):  
Energy Metabolism ◽  
Meat Quality ◽  
Basal Diet ◽  
Creatine Monohydrate ◽  
Longissimus Dorsi ◽  
Drip Loss ◽  
Finishing Pigs ◽  
Large White ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle

The objective of this study was to evaluate the effects of creatine monohydrate (CMH) supplementation on meat quality and postmortem energy metabolism of finishing pigs. In total, 48 healthy Duroc–Large White cross castrated male pigs were randomly allocated into two treatments, and fed either a CHM-free basal diet or a basal diet with CMH supplementation (0.8%) for 14 days. At the end of the experiment, six pigs from each treatment were weighed individually and slaughtered. The muscle from longissimus dorsi was collected to evaluate the meat quality and energy metabolism-related parameters. The results showed that CMH supplementation did not affect the loin eye area, back fat depth or dressing percentage (P > 0.05). The muscle pH45 min was higher, whereas drip loss and cooking loss were lower in the CMH supplementation group (P < 0.05). CMH supplementation increased the concentrations of creatine (P < 0.05), adenosine triphosphate (P < 0.05), adenosine diphosphate (P < 0.01) and creatine kinase activity (P < 0.05), and decreased the concentration of lactic acid (P < 0.05), and the activities of lactate dehydrogenase (P < 0.05) and pyruvate kinase (P < 0.05) in muscle postmortem. However, no differences were observed between groups for chemical composition, textural characteristics and glycolytic potential of longissimus dorsi muscle (P > 0.05). These findings suggest that dietary supplementation with CMH during the finishing period in pigs could delay early pH decline and decrease the rate of glycolysis in postmortem longissimus dorsi muscle resulting in a decreased drip loss.

scholarly journals Identification of differentially expressed genes in the longissimus dorsi muscle of Luchuan and Duroc pigs by transcriptome sequencing

2020 ◽  
Author(s):  
Pengcheng Pan ◽  
Zhaoxian Qin ◽  
Wan Xie ◽  
Di Jiao ◽  
Baojian Chen ◽  
...  
Keyword(s):  
Skeletal Muscle ◽  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Metabolism ◽  
Transcriptome Sequencing ◽  
Acid Metabolism ◽  
Differentially Expressed ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle

AbstractThe Duroc pig originated in the United States and is a typical lean meat pig. The breed grows fast and the body size is large, but the meat quality is poor. The Luchuan pig is one of the eight local excellent breeds in China; it has tender meat but a small size. To study the factors that determine growth, we selected the longissimus dorsi muscle of Luchuan and Duroc pigs for transcriptome sequencing. The results of transcriptome showed that 3682 genes were differentially expressed (DEGs) in the longissimus dorsi muscle of Duroc and Luchuan pigs. We screened out forty genes related to muscle development and selected the Myosin light chain-2 (MYL2) gene to perform preliminary research. Gene Ontology (GO) enrichment of biological functions and Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis showed that most of the forty gene were mainly involved in the Akt/FoxO signaling pathway, Fatty acid metabolism, Arachidonic acid metabolism and Glycine, serine and threonine metabolism. Such pathways contributed to skeletal muscle growth, fatty acid metabolism and intramuscular fat deposition. These results provide insight into the mechanisms underlying the formation of skeletal muscle and provide candidate genes to improve growth traits and meat quality traits, as well as contribute to improving the growth and development traits of pigs through molecular breeding.

scholarly journals PSII-22 Comparison of the meat quality traits of crossbred pigs and the Large Black pigs

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 241-242
Author(s):  
Yongjie Wang ◽  
Keshari Thakali ◽  
Sarah Shelby ◽  
Jason Apple ◽  
Yan Huang
Keyword(s):  
Meat Quality ◽  
Genomic Diversity ◽  
Longissimus Dorsi ◽  
Rna Seq ◽  
Longissimus Dorsi Muscle ◽  
A Value ◽  
Dorsi Muscle ◽  
Body Weights ◽  
C Value ◽  
Crossbred Pigs

Abstract The purpose of this study was to compare the meat quality and genomic differences between cross-bred commercial pig (CP) and domestic Large Black pig (BP). Seven cross-bred commercial pigs and eight British Large Black pigs were assigned to CP group and BP group, with initial mean body weights of 18.82±1.412 kg for CP group and 23.31±1.935 kg for BP group, P = 0.061, and fed ad libitum. The final BW of the CP at d101 was similar to the BP (130.0±8.16 kg vs. 121.1±2.80 kg, P = 0.132). However, the BP group took 108 days to reach the final BW. The ADG in the CP was higher than BP (1.102±0.0599 kg vs. 0.905±0.0138 kg, P = 0.003). The hot carcass weight of CP was higher (P &lt; 0.01) than BP, but the backfat of BP was higher (P &lt; 0.01) than CP. The a* value of CP was higher (P &lt; 0.05) than BP, and the c* value of CP was tended to be higher (P &lt; 0.10) than BP. However, the h value of BP was higher (P &lt; 0.05) than CP. The longissimus dorsi muscle fat content of BP was higher (P &lt; 0.05) than CP. For the fatty acid composition, the SFA and MUFA of BP were higher (P &lt; 0.05) than CP, but the PUFA of CP was higher (P &lt; 0.05) than BP. The metmyoglobin content of CP was tended to be higher (P &lt; 0.10) than BP. For the meat metabolism, the oxygen consumption of longissimus dorsi muscle of BP was higher (P &lt; 0.01) than CP. The RNA-Seq data showed that the expression of the genes related to lipid metabolism is higher in BP (fold change &gt; 3, P &lt; 0.05). To conclude, BP has higher meat quality, while CP has its advantages in growth performance. And the differences between these two breeds may due to the genomic diversity.

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