Effects of transportation during the hot season,breed and electrical stimulation on histochemical and meat quality characteristics of goat longissimus muscle

The effects of transportation and electrical stimulation (90 V) on physiological, histochemical and meat quality characteristics of two breeds of Omani goats were assessed. Twenty 1‐year‐old male goats from each breed (Batina and Dhofari) were divided into two groups: 3 h transported during the hot season (42°C day time temperature) and non‐transported. Animals were blood‐sampled before loading and prior to slaughter. Electrical stimulation was applied 20 min postmortem to 50% randomly selected carcasses of both breeds. Temperature and pH decline of the Longissimus was monitored. Ultimate pH, shear force, sarcomere length, myofibrillar fragmentation index, expressed juice, cooking loss and colour were measured from samples of Longissimus dorsi muscles. Electrical stimulation and transportation had a significant effect on most biochemical and meat quality characteristics of Longissimus dorsi. The transported goats had higher plasma cortisol (P < 0.01), adrenaline, nor‐adrenaline and dopamine concentrations (P < 0.05) than non‐transported goats. Electrical stimulation resulted in a significantly (P < 0.05) more rapid muscle pH fall during the first 12 h after slaughter. Muscles from electrically‐stimulated carcasses had significantly (P < 0.05) longer sarcomeres, lower shear force value, a lighter colour (higher L* value), higher expressed juice and myofibrillar fragmentation index than those from non‐stimulated ones. Meat from transported goats had significantly higher pH, expressed juice and shear force, but contained significantly lower sarcomere length and L* values than non‐transported goats. The proportion of the myosin ATPase staining did not change as a function of stimulation, transportation or breed. These results indicated that subjecting goats to transportation for 3 h under high ambient temperatures can generate major physiological and muscle metabolism responses. Electrical stimulation improved quality characteristics of meat from both groups. This indicates that electrical stimulation may reduce detrimental effects of transportation on meat quality of Omani goats.     

Effects of pre‐slaughter showering and ventilation on stress,meat quality and metabolite concentrations of broilers in summer

Effects of pre‐slaughter showering and ventilation on stress, meat quality and energy metabolism of broilers in summer were investigated. After transport, 84 Arbor Acres broilers were randomly divided into four treatment groups: (i) control group without ventilation and showering (C); (ii) 10 min ventilation without showering (VWS); (iii) 10 min showering without ventilation (SWV); (iv) 5 min showering and then 5 min ventilation (SV). Compared with the control group, plasma lactate dehydrogenase and creatine kinase activities in the other three treatment groups were (P < 0.05) lower; however, the plasma glucose level did not show any significant changes among all the groups. The breast meat in the SV group had significantly (P < 0.05) higher pH_u, glycogen content, lower L*, ΔpH, drip loss, cook loss, R‐value and lactate content than the control group; however, there was no significant difference in shear force values among all the groups. In conclusion, this study indicated broilers in the SV group showed a lower stress level and greater meat quality, which suggest that showering and ventilation after transportation may be a good measure to relieve stress caused by transport under high temperature and improve the meat quality of broilers.     

Effects of pre‐slaughter stressor and feeding preventative Chinese medicinal herbs on glycolysis and oxidative stability in pigs

A total of 64 5‐month‐old Pietrain pigs were randomly allocated to four treatments with four replicates per treatment according to body weight. The pigs were fed either a standard corn‐soybean meal based control diet (treatments 1 and 2), the standard diet with 1% Lycium barbarum (LB) (treatment 3), or the standard diet with 1% Polygala tenuifolia Willd (PT) (treatment 4). Serum lactic acid and glucose concentrations were increased in stressed pigs (P < 0.05). Addition of the herbs in the diet had no effect on the serum lactic acid concentration, but 1% LB decreased (P < 0.05) serum glucose concentration in the stressed pigs. Pre‐slaughter stress also decreased (P < 0.01) liver glycogen concentration and the decrease could be inhibited by addition of 1% LB in the diet (P > 0.05). Pre‐slaughter stress increased the concentration of maleic dialdehyde (MDA) (P < 0.05) and decreased glutathione peroxidase (GSH‐Px) activity in serum, while dietary 1% LB increased (P < 0.05) the activity of GSH‐Px and decreased the concentration of MDA in the serum. In conclusion, pre‐slaughter stress induces oxidative stress in pigs and dietary supplementation with 1% LB improves antioxidant capacity in stressed pigs before slaughtering.     

The effect of high pre‐slaughter environmental temperature on meat quality traits of Italian autochthonous pig Suino Nero Lucano

The aim of the present study was to evaluate the effect of high pre‐slaughter environmental temperature on meat (Longissimus lumborum muscle) quality traits of Italian autochthonous pigs Suino Nero Lucano (SNL). High pre‐slaughter environmental temperature influenced the meat quality of autochthonous pigs. In particular, the meat from SNL pigs exposed to heat stress (H) showed significantly lower pH values at 24 and 48 hr post mortem, haem iron content and redness (a*) value, and a significantly higher shear force, drip loss and lightness (L*) values, compared to meat from SNL pigs reared under comfortable environmental temperature (C). Moreover, H meat showed a significant reduction of vitamin A, vitamin E, creatine and carnosine content, compared to C meat. Despite this, no pale‐soft‐exudative pork was found in our study, and no significant difference was detected between two studied groups for intramuscular fat and protein content of meat. In addition, despite the meat from SNL pigs exposed to heat stress has suffered a qualitative decrease, it showed a good endogenous antioxidants content.     

Influence of transport conditions and pre‐slaughter water shower spray during summer on protein characteristics and water distribution of broiler breast meat

This study investigated the effects of pre‐slaughter transport during summer and subsequent water shower spray on broiler meat quality and protein characteristics. Arbor Acres broiler chickens (n = 126, 42 days old, mixed sex, 2.5‐3 kg) were randomly categorized into three treatments: (i) control group without transport (C); (ii) 30 min transport (T); and (iii) 30 min transport followed by 10 min water shower spray and 20 min lairage (T/W). Each treatment consisted of six replicates with seven birds each. Ambient temperature was 32‐35°C during transportation. Results indicated that transport during high ambient temperature denatured myosin and sarcoplasmic proteins, led to decreased protein solubility and resulted in glycogen phosphorylase precipitated to the myofibrillar fraction. Furthermore, meat quality in the transport group showed a pale, soft and exudative (PSE)‐like syndrome. Water shower spray during lairage after transport reduced the degree of protein denaturation and lessened the deterioration of meat quality.     

The effect of dietary turmeric on antioxidant properties of thigh meat in broiler chickens after slaughter

Two hundred and fifty‐day‐old male broiler chicks (Ross 308) were used to investigate the dietary supplementation effects of different levels of 0.0 turmeric rhizome powder (TRP) (free TRP, F.TRP), 0.25 (low TRP, L.TRP), 0.5 (medium TRP, M.TRP) and 0.75% TRP (high TRP, H.TRP) or 50 mg/kg vitamin E (VE) on antioxidant properties of thigh meat in broiler chickens after slaughter. No effect of treatment was observed for the activities of glutathione peroxidase (GPX) and superoxide dismutase (SOD) and total antioxidant status (TAS) in thigh meat (P > 0.05) but all were reduced over time (P < 0.0001). A significant treatment*time interaction was observed for thigh meat GPX activity (P = 0.02). Significant effects of treatment and time were observed for malondialdehyde (MDA) content (P < 0.05). There was no significant difference between the treatments for thigh meat MDA content at slaughter (P > 0.05). Three days after refrigerator storage, MDA content in thigh meat of M.TRP birds was lower than that of F.TRP birds (P < 0.05). Both the M.TRP and VE birds showed a lower MDA content in thigh meat as compared with F.TRP birds 7 days after storage (P < 0.05). In conclusion, dietary consumption of 5 mg/kg TRP can increases the thigh meat shelf‐life storage and quality in broiler chickens after slaughter.     

Kisspeptin‐10 stimulates the release of luteinizing hormone and testosterone in pre‐ and post‐pubertal male goats

The aims of the present study were to clarify the effect of kisspeptin‐10 (Kp10) on the secretion of luteinizing hormone (LH) and testosterone (T) in pre‐pubertal and post‐pubertal male ruminants. Four male goats (Shiba goats) were given an intravenous (i.v.) injection of Kp10 (5 µg/kg body weight (b.w.)), gonadotoropin‐releasing hormone (GnRH, 1 µg/kg b.w.), or 2 mL of saline as a control at the ages of 3 (pre‐pubertal) and 6 (post‐pubertal) months. A single i.v. injection of Kp10 significantly stimulated the release of LH and T in both groups. The area under the response curve (AUC) of LH for a 60‐min period after the i.v. injection of Kp10 was significantly greater in the pre‐pubertal goats (P < 0.05). The AUC of T for a 120 min period post‐injection did not differ between the two age groups. A single i.v. injection of GnRH also significantly stimulated the release of LH and T in both groups (P < 0.05). The secretory pattern of LH and T in response to GnRH resembled that in response to Kp10. These results show that the LH‐releasing response to Kp10 is greater in pre‐pubertal than post‐pubertal male goats. They also show that Kp10, as well as GnRH, is able to stimulate the release of T in male goats.     

Effects of nutritional level of concentrate‐based diets on meat quality and expression levels of genes related to meat quality in Hainan black goats

The present study investigated the effects of the nutritional levels of diets on meat quality and related gene expression in Hainan black goat. Twenty‐four goats were divided into six dietary treatments and were fed a concentrate‐based diet with two levels of crude protein (CP) (15% or 17%) and three levels of digestive energy (DE) (11.72, 12.55 or 13.39 MJ/kg DM) for 90 days. Goats fed the concentrate‐based diet with 17% CP had significantly (P < 0.05) higher average daily gains (ADG) and better feed conversion rates (FCR). The pH _24h value tended to decrease (P < 0.05) with increasing DE levels. The tenderness of Longissimus dorsi muscle (LD) and Semimembranosus muscle (SM) reduced with increasing CP levels (P < 0.05). With increasing DE levels, tenderness was increased (P < 0.05). The heart fatty acid‐binding protein (H‐FABP) mRNA expression levels in LD and SM increased with increasing DE levels (P < 0.05), but decreased with increasing CP levels (P < 0.05). The calpastatin (CAST) and μ‐calpain mRNA expressions levels in LD and SM were affected significantly (P < 0.05) by CP and DE levels in the diet. Therefore, the nutritional levels of diets affect meat quality and expression levels of genes associated with meat quality in Hainan black goats.     

饲粮中金针菇菌渣水平对山羊屠宰性能及肉品质的影响

本试验旨在研究饲粮中金针菇菌渣水平对山羊屠宰性能及肉品质的影响。试验选用28只体重为(23.35±2.45)kg的波杂羊(波尔山羊×徐淮山羊),随机分成4组(每组7只),分别饲喂含0(A组,作为对照组)、15%(B组)、25%(C组)、40%金针菇菌渣(D组)的试验饲粮。试验羊单独饲喂,在试验结束时(饲喂45 d后)进行屠宰,分别测定山羊的屠宰率、眼肌面积以及背最长肌的pH、色度、剪切力、蒸煮损失率和滴水损失率。结果表明:1)C组的屠宰率与B组差异不显著(P0.05),但显著高于A和D组(P0.05);C组的屠宰率分别比A、B和D组提高了2.46%、1.35%和8.32%。B和C组的眼肌面积与A组差异不显著(P0.05),但显著高于D组(P0.05)。2)C组山羊的背最长肌的滴水损失率与B和D组差异不显著(P0.05),但显著低于A组(P0.05);与A、B和D组相比,C组山羊的背最长肌的蒸煮损失率显著降低(P0.05);B、C和D组的剪切力差异不显著(P0.05),但均显著低于A组(P0.05)。饲粮中添加不同水平的金针菇菌渣对山羊背最长肌宰后45 min pH(pH_(45 min))、宰后24 h pH(pH_(24 h))、红度(a~*)值和黄度(b~*)值无显著影响(P0.05),但能显著降低背最长肌亮度(L~*)值。由此可见,饲粮中添加不同水平的金针菇菌渣对山羊的屠宰性能以及肉品质产生不同程度的影响,饲粮中金针菇菌渣水平为25%时对提高山羊的屠宰性能以及改善肉品质方面具有较好的效果。     

Bromocriptine inhibits salsolinol‐induced prolactin release in male goats

The secretion of prolactin (PRL) is under the dominant and tonic inhibitory control of dopamine (DA); however, we have recently found that salsolinol (SAL), an endogenous DA‐derived compound, strongly stimulated the release of PRL in ruminants. The aim of the present study was to clarify the inhibitory effect of DA on the SAL‐induced release of PRL in ruminants. The experiments were performed from late June to early July. Male goats were given a single intravenous (i.v.) injection of SAL (5 mg/kg body weight (BW)), a DA receptor antagonist (sulpiride, 0.1 mg/kg BW), or thyrotropin‐releasing hormone (TRH, 1 µg/kg BW) before and after treatment with a DA receptor agonist (bromocriptine), and the effect of DA on SAL‐induced PRL release was compared to that on sulpiride‐ or TRH‐induced release. Bromocriptine completely inhibited the SAL‐induced release of PRL (P < 0.05), and the area under the response curve (AUC) for a 120‐min period after the treatment with bromocriptine was 1/28 of that for before the treatment (P < 0.05). Bromocriptine also completely inhibited the sulpiride‐induced release (P < 0.05). The AUC post‐treatment was 1/17 that of pre‐treatment with bromocriptine (P < 0.05). Bromocriptine also inhibited the TRH‐induced release (P < 0.05), though not completely. The AUC post‐treatment was 1/3.8 that of pre‐treatment (P < 0.05). These results indicate that DA inhibits the SAL‐induced release of PRL in male goats, and suggest that SAL and DA are involved in regulating the secretion of PRL. They also suggest that in terms of the regulatory process for the secretion of PRL, SAL resembles sulpiride but differs from TRH.     

饲粮添加益生菌对山羊屠宰性能、肉品质和器官发育的影响

为探明饲粮添加益生菌对山羊屠宰性能、肉品质和器官发育的影响,本研究将36只健康、体重相近的2月龄左右努比亚母羊随机分为3组,每组12只羊,试验羊分别饲喂添加0 (试验Ⅰ组)、0.5‰ (试验Ⅱ组)和1.0‰ (试验Ⅲ组)益生菌的基础饲粮,试验期为70 d。结果表明：1) 试验Ⅱ组山羊的胴体重和后腿重显著高于试验Ⅲ组(P < 0.05),试验Ⅱ组山羊的宰前活重、屠宰率和眼肌面积均高于其他两组(P > 0.05)。2) 各组间山羊的肌肉pH、熟肉率、失水率、剪切力和肉色无显著差异(P > 0.05)。3) 试验Ⅲ组山羊的心脏重量和指数显著低于试验Ⅰ组(P < 0.05),但其他指标在各组间无显著差异(P > 0.05)。4) 试验Ⅱ组山羊的十二指肠绒毛高度和绒毛高度/隐窝深度(villus height/crypt depth, VH/CD)显著高于试验Ⅲ组(P < 0.05);试验Ⅰ组山羊的空肠隐窝深度显著低于试验Ⅱ组(P < 0.05),而回肠绒毛高度则显著高于试验Ⅲ组(P < 0.05),其他指标在各组间无显著差异(P > 0.05)。综上所述,饲粮中添加低水平益生菌在一定程度上能够改善山羊的屠宰性能和器官发育。     

Meat production traits of a new sheep breed called Bafra in Turkey 1. Fattening,slaughter, and carcass characteristics of lambs

Meat quality characteristics of Bafra ram lambs slaughtered at different weights were investigated. A total of 24 lambs fattened intensively was slaughtered at four slaughter weights of 30, 35, 40, and 45 kg. Water-holding capacity, cooking loss, tenderness, color, as well as protein content did not vary significantly among the slaughter weight groups, although the 30-kg slaughter weight lambs displayed the greatest postmortem pH fall in musculus longissimus dorsi (P < 0.05). As slaughter weight increased, intramuscular fat of musculus longissimus dorsi showed an increasing nutritive value (P < 0.05), total unsaturated fatty acids/saturated fatty acids ratio (P < 0.05), and n6/n3 ratio (P < 0.05). However, atherogenic index and thrombogenic index values decreased with increasing slaughter weight, although this effect was not significant. The effect of slaughter weight on total cholesterol was not pronounced.     

Changes of microbial spoilage,lipid‐protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat

Examined was the effect of post mortem refrigerated storage on microbial spoilage, lipid‐protein oxidation and physicochemical traits of goat meat. Seven Boer bucks were slaughtered, eviscerated and aged for 24 h. The Longissimus lumborum (LL) and Semitendinosus (ST) muscles were excised and subjected to 13 days post mortem refrigerated storage. The pH, lipid and protein oxidation, tenderness, color and drip loss were determined in LL while microbiological analysis was performed on ST. Bacterial counts generally increased with increasing aging time and the limit for fresh meat was reached at day 14 post mortem. Significant differences were observed in malondialdehyde (MDA) content at day 7 of storage. The thiol concentration significantly reduced as aging time increased. The band intensities of myosin heavy chain (MHC) and troponin‐T significantly decreased as storage progressed, while actin remained relatively stable. After 14 days of aging, tenderness showed significant improvement while muscle pH and drip loss reduced with increase in storage time. Samples aged for 14 days had higher lightness (P < 0.05) and lower (P < 0.05) yellowness and redness. Post mortem refrigerated storage influenced oxidative and microbial stability and physico‐chemical properties of goat meat.     

Endocrine,blood metabolite,and meat quality changes in goats as influenced by short-term,preslaughter stress

The purpose of this study was to determine the effects of short-term, preslaughter stress on physiological responses and meat quality in goats of different age groups. The goats (n = 28) were classified into young (6 to 12 mo of age) and old (24 to 30 mo of age) groups, feed deprived overnight, and slaughtered at three different times (replicates). On each slaughter day, goats were either subjected to a 2-h transportation stressor (TS) or remained unstressed in holding pens (NS) before slaughter. Blood samples were collected via jugular venipuncture from TS and NS goats at 2, 1, and 0 h before slaughter. Muscle glycogen and pH were measured on samples from longissimus muscle (LM) collected at 15 min and 24 h postmortem, and instrumental measures of meat color were obtained on the LM after a 24-h chilling period at 4 degrees C. The TS goats had higher plasma cortisol (P < 0.01) and glucose (P < 0.05) concentrations than NS goats. The rates of increase in plasma cortisol, glucose, and nonesterified fatty acid concentrations were greater in TS than in NS goats (stressor treatment x blood sampling time, P < 0.01). Muscle glycogen concentrations were greater (P < 0.05) in NS than in TS goats and higher (P < 0.01) in old vs. young goats; however, pH measured at 15 min and 24 h postmortem was not (P > 0.05) influenced by stressor treatment. Water-holding capacity of meat was not (P > 0.05) influenced by stressor treatment. Older goats had lower (P < 0.01) L* values and greater (P < 0.01) a* and chroma values than the younger goats. The a* and chroma values of loin cuts from young goat carcasses were lower in the TS than NS treatment groups, but this effect was absent in the old goat carcasses (stressor treatment x age, P < 0.05). Cooking loss percentages and shear force values for loin chops aged for 7 d were not (P < 0.05) affected by stressor treatment; however, old goats produced tougher (P < 0.01) loin chops than young goats. These results indicate that short-term preslaughter transport can cause noticeable changes in stress responses and muscle metabolism in goats.     

Effect of rearing and slaughter conditions on behaviour, physiology and meat quality of Large White and Duroc-sired pigs

The present study investigated the effect of outdoor rearing and genetic background on behaviour and meat quality traits in heavyweight pigs. Large White and Duroc-sired pigs were reared in groups of 3 castrated males and 3 females, conventionally or in fields, from April to October, in a study with two replicates. Compared to indoor pigs, outdoor pigs were more active and showed a larger range of behaviour suggesting improved welfare from a behavioural point of view. During 5 h of isolation, outdoor pigs were less active and had lower heart rates, and in another test, they reacted less to a non-familiar object (traffic cone). Pigs were slaughtered at 150 kg live weight, half of each treatment group after mixing, short transport, and overnight lairage and half immediately following short transport. Outdoor pigs were less aggressive during pre-slaughter mixing. Ante- and post-mortem glycogen content of the Longissimus lumborum (LL), Semimembranonus (SM) and Semispinalis capitis (SC) muscles depended on slaughter conditions, sire breed, rearing conditions, gender and year of experimentation, sometimes influencing ultimate pH. Effects of rearing on muscle glycogen content and post-mortem pH were stronger during the second year of rearing. Effect of slaughter conditions on glycogen content and ultimate pH depended on fighting levels during pre-slaughter mixing. Outdoor rearing increased muscle redness. Drip and cooking loss were higher in Large White than Duroc-sired pigs. Drip and cooking loss were correlated with early post-mortem and ultimate pH. Thawing loss was correlated with early post-mortem temperature and ultimate pH. Finally, reactivity to isolation had a predictive value as pigs more active during isolation had less skin damage due to fighting during pre-slaughter mixing. In conclusion, despite large effects of year of experimentation, outdoor rearing, sire breed, and slaughter conditions influenced behaviour and muscle characteristics.     

Effect of dietary supplementation of hemp seed (Cannabis sativa L.) on meat quality and egg fatty acid composition of Japanese quail (Coturnix coturnix japonica)

This study was conducted in two separate experiments. Experiment I was conducted to investigate the effects of hemp seed (HS) on meat quality traits, and experiment II was designed to determine egg fatty acid (FA) composition in Japanese quail (Coturnix coturnix japonica). In experiment I and experiment II treatments, groups were as follows: (i) control (not included HS0), (ii) 5% HS inclusion to diets, (iii) 10% HS inclusion to diets and (iv) 20% HS inclusion to diets. In experiment I, a total of 192 7‐day‐old‐quail were fed with HS diets for 5 weeks, and end of the experiment I, a total of 64 quail (16 each) slaughtered and meat samples were analysed for meat colour, pH, cooking and thawing loss and FA composition. In experiment II, a total of 120 8‐week‐old laying quail were fed with experimental diets for 6 weeks and egg FA composition were determined. Breast meat cooking loss was significantly lower in 20% supplemented group (p < 0.01). Hemp seed inclusion to diets caused a linear and cubic increase in redness (a*) of hip meat (p < 0.01). Palmitoleic and oleic FAs were decreased with HS addition in breast meat (p < 0.05); however, linoleic and linolenic acid contents of meat were linearly increased (p < 0.01). In experiment II, the linoleic and linolenic FA contents of egg samples were linearly increased with increasing the dietary HS ratio (p < 0.01). Hemp seed addition was provided lower palmitoleic and oleic FAs in quail eggs (p < 0.05). In conclusion, HS supplementation to quail diets may increase quail meat redness and meat and egg yolk omega‐3 FA content and decrease cooking loss of quail meats.     

Effects of hypothalamic dopamine on growth hormone‐releasing hormone‐induced growth hormone secretion and thyrotropin‐releasing hormone‐induced prolactin secretion in goats

The aim of the present study was to clarify the effects of hypothalamic dopamine (DA) on the secretion of growth hormone (GH) in goats. The GH‐releasing response to an intravenous (i.v.) injection of GH‐releasing hormone (GHRH, 0.25 μg/kg body weight (BW)) was examined after treatments to augment central DA using carbidopa (carbi, 1 mg/kg BW) and L‐dopa (1 mg/kg BW) in male and female goats under a 16‐h photoperiod (16 h light, 8 h dark) condition. GHRH significantly and rapidly stimulated the release of GH after its i.v. administration to goats (P < 0.05). The carbi and L‐dopa treatments completely suppressed GH‐releasing responses to GHRH in both male and female goats (P < 0.05). The prolactin (PRL)‐releasing response to an i.v. injection of thyrotropin‐releasing hormone (TRH, 1 μg/kg BW) was additionally examined in male goats in this study to confirm modifications to central DA concentrations. The treatments with carbi and L‐dopa significantly reduced TRH‐induced PRL release in goats (P < 0.05). These results demonstrated that hypothalamic DA was involved in the regulatory mechanisms of GH, as well as PRL secretion in goats.     

Live weights at slaughter significantly affect the meat quality and flavor components of pork meat

One‐hundred‐twenty crossbred pigs finished at 175–185 days of age were used to investigate the effects of live weights at slaughter on the meat quality, volatile flavor compounds, and sensory attributes of pork meat. Based on the live weights at slaughter, three weight groups (n = 36 per group) were classified as follows: light weight (LW: 100 kg), medium weight (MW: 110 kg), and heavy weight (HW: 120 kg). After slaughter, longissimus dorsi muscle samples were taken and used for the analyses of aforementioned parameters. The HW group had higher fat content and water holding capacity compared to the LW or MW group (p < 0.05). The HW group also showed higher levels for majority of unsaturated fatty acids and total polyunsaturated fatty acids than the LW group (p < 0.05). The slaughter weight significantly affected the amounts of 11 among the 47 flavor compounds identified. Significantly higher amounts of fatty acids oxidation‐derived flavor compounds (aldehydes) were found in the HW group than in the other groups. Noticeably, increasing slaughter weight was associated with higher sensorial scores for flavor, juiciness, and acceptance scores (p < 0.05). Based on the obtained results, 120 kg body weight is recommended as the market weight for this commercial breed without compromising the meat quality.     

复合益生菌发酵饲料对纳雍土鸡生长性能、屠宰性能和肉品质的影响

文章旨在研究复合益生菌发酵饲料对纳雍土鸡生长性能、屠宰性能和肉品质的影响,试验采用单因素试验设计,将120只40日龄的健康纳雍土鸡随机分成2组(对照组和试验组),对照组饲喂基础日粮,试验组饲喂复合益生菌发酵饲料,检测平均日增重、平均日采食量、料重比、屠宰率、半净膛率、全净膛率、胸肌率、腿肌率、a*值、b*值、L*值、p...