The effect of transport on the quality of rabbit meat

The analyzed material included 40 hybrid rabbits slaughtered at the age of 90 days. The control group was transported directly after weaning, while the transport group was transported directly prior to slaughter. The experiment was designed to assess the transport stress, carcass and meat quality implications, taking into account the muscle type and sex. The transported animals were characterized by a higher level of blood cortisol, glucose and triglycerides (P < 0.0001), and a lower level of insulin (P < 0.0001) compared to the control group. In the presented study the time post‐mortem affected the pH decline in both rabbit groups (P < 0.0001). The lightness, redness and yellowness of rabbit meat were affected by the transport (P < 0.0001, P = 0.001 and P < 0.0001). The percentage of free water and its share in the total water was higher for the non‐transported rabbits compared to the transported ones (P < 0.0001). Moreover, the meat from the control group was characterized by greater plasticity compared to the transport group (P = 0.003). The chemical composition of rabbit meat was not changed by the effect of transport (P = 0.643–0.979). To conclude, the quality traits of meat from the transported hybrid rabbits clearly indicated the development of dark firm and dry‐like lower quality of meat.     

日粮添加海藻对肉牛生长性能和肉品质的影响

文章旨在评估海藻在肉牛上的应用,研究其对肉牛生长性能、血清生化和肉品质的影响.试验选择平均初始体重为(600.09±1.73)kg的荷斯坦肉牛16头,随机分为2组,每组4个重复,每个重复2头.对照组饲喂以玉米和青贮玉米为主的日粮,处理组饲喂与对照组营养水平相近的日粮,但日粮中添加15 g/kg海藻粉.试验共进行20周....     

The effect of sex on the quality of meat from farmed pheasants (Phasianus colchicus)

The present study aimed to investigate the influence of sex on the quality of meat from farmed pheasants. Male (roosters, n = 18) and female (hens, n = 18) pheasants were slaughtered at 25 weeks of age. The breast muscles (Pectoralis major) were cut out from chilled carcasses and analyzed to determine the proximate chemical composition, fatty acid profile, and physicochemical and sensory properties of meat. Chemical analyses revealed that the meat of male had higher (p ≤ .05) content of collagen, Na, Cu, and Zn, whereas meat from females had higher (p ≤ .05) concentrations of total nitrogen of water‐soluble compounds, nitrogen of water‐soluble non‐protein compounds, K, and Mn. The meat of male was characterized by greater (p ≤ .05) cooking loss. A sensory evaluation revealed that meat from females had lower (p ≤ .05) taste intensity and aroma desirability. Meat from male and female pheasants revealed differences in the content of minerals as well as low‐molecular‐weight water‐soluble nitrogen compounds, which may affect the flavor of cooked meat. Irrespective of these differences, the analyzed pheasant meat was characterized by high quality, which indicates that it could offer an attractive alternative to other types of meat.     

Effect of animal age,postmortem chilling rate,and aging time on meat quality attributes of water buffalo and humped cattle bulls

The study was aimed to investigate the influence of animal age, post‐slaughter chilling rate, and aging time on meat quality of M. longissimus dorsi (LD) of water buffalo (Bubalus bubalis) and humped cattle (Bos taurus indicus) bulls. After slaughtering, one side of carcasses was subjected to rapid chilling (RC) (0 ± 2°C) and other side was hanged in controlled room temperature (25 ± 2°C) for 3 hr, then allowed to the chiller (0 ± 2°C). The meat quality traits were analyzed at 1, 7, and 14 days of storage. It was noted that rapidly chilled carcasses from the younger animals of both species missed the ideal pH/temperature window, which affects the toughness of the meat. Buffalo meat presented higher shear force, color L* values, and lower b* value as compared to the cattle meat. Moreover, meat shear force values decreased while all color coordinates and cooking loss values increased with lengthening the storage time in both age groups of cattle and buffalo. In conclusion, the tenderness of cattle meat was superior to that of buffalo and RC adversely affect the shear force values of young cattle and both age groups of buffalo bulls.     

张掖肉牛屠宰性能测定和肉品质评定

[目的]为了解张掖肉牛现阶段产肉性能,及时分析品种培育进展和成效,张掖市通过委托第三方专业检测机构开展肉牛屠宰性能测定和肉品质评价试验,根据其结果进行分析研判。[方法]从3家肉牛核心育种场选择具有继代关系的公犊牛持续育肥后根据屠宰性能测定和肉品质评定试验结果分析世代遗传进展和品种培育成效。[结果]试验历时5年,完成连续2个世代各20头育肥牛的屠宰测定和肉质评定。共测定性能指标35项,对其中25项测定值进行样本配对检验,试验B较试验A的体重、体高、胸围、胴体重、净肉重5项指标差异显著,管围、肉质大理石花纹、pH、系水力、蒸煮损失5项指标差异极显著,月龄、十字高、体斜长、腹围等其它15项指标有差异但尚未达到显著水平。而且试验B组较A组的屠宰月龄缩短1.64月,而体重增加59.91 kg,且体尺表型值相应增加。根据日增重遗传力(h²)0.42计算出宰前体重表型增加量为25.16 kg(即剔除由于育种场饲养管理改进、环境影响友好和其它有利因素叠加实现的提高量为34.75 kg),相当于产肉量增加11.6 kg。[结论]从2次结果反映出品种选育有成效,由活重体现出遗传进展。...     

维生素E改善羊肉品质的机理初探

在波尔山羊日粮中分别添加0(对照组)、80(低水平组)、320(中水平组)、880(高水平组)mg/(d·头)维生素E,分析肉品质变化,并探讨其机理。结果表明:试验组肌肉滴水损失均低于对照组,随维生素E添加水平的提高肌肉熟肉率有升高的趋势,中水平组可以显著降低肌肉中饱和脂肪酸含量;油酸、亚麻酸以及CLAc9,t11、CLAc10,t12含量都随维生素E添加水平的升高有提高趋势,与膻味有关的短链脂肪酸和硬脂酸的含量有降低趋势。其机理可能是维生素E使血液红细胞膜脂流动性提高,血清和肌肉中T-SOD、GSH-Px活性提高以及MDA含量降低,保护膜的完整性,降低营养成分和水分的流失。结果说明日粮添加维生素E可以改善羊肉品质,并以添加320mg/(d·头)综合效果最好。     

Comparison of different pH measurement methods in meat

The accuracy of portable pH meters and the nitrazine yellow method was compared with the reference method by determining the pH of 74 beef and 96 pork muscles. The pH was measured directly from the muscle. The results showed statistically significant differences (p less than 0.001) between the different electrometric combinations. Combinations of portable pH meters with puncture electrodes gave systematically higher pH values than the reference method. These differences were not very large but they may be of practical significance. The use of a piercing cover on the electrode to help the insertion of the electrode into the meat is not recommended, since it may cause a rise in pH values. Electrometric methods were found to be more precise than the nitrazine yellow method. On the basis of these findings there still is a need of further harmonization of the methods used for pH measurement of meat.     

茶多糖对鸡肉品质的影响及机理研究

将1日龄AA肉鸡225只随机分3组，每组设3个重复，每个重复25只，分别在饮水中加入0％、0．2％、0．4％的茶多糖，研究其对鸡肉品质的影响及作用机理。结果表明，茶多糖能显著地改善肉色（P〈0．01），降低滴水损失（P〈0．01），明显增强鸡肉的抗氧化性能（P〈O．05），显著地提高肉鸡血清中的GSH—Px（P〈0．05）、SOD活力（P〈0．05），显著地降低血清中的LDH活力（P〈0．05）。同时，茶多糖有提高肌肉中IMP含量（P〉0．05）、血清中AKP活力（P〉0．05）以及降低肌肉中CHOL、Pb、Cd含量（P〉0．05）和血清中CK活力（P〉0．05）的趋势。     

商品瘦肉型猪的肉质特性

本文对３３头商品瘦肉型猪的肉质特性进行研究，得出如下结论：１．本研究建立各肉质性状间的回归方程，并算出各自的相关系数，其中系水力与失水率，系水力与ｐｈ１，ｐｈ１与ｐｈ２４，眼肌嫩度与腰肌嫩度的相关系数较高，分别为－０．９９７．－０．６０８，０．６０５，０．７１２均极显著（Ｐ＜０．０１）；２．本试验瘦肉型猪的肉色、ｐＨ值、肌肉嫩度、水份、失水率达到正常猪要求，但大理石纹较差，杜大长和杜长大分别为２．７６±０．９４，２．７５±０．８５；３．杜约长花肉质较理想，杜大长与杜长大，阉公猪与女猪之间的肉质基本一致。     

The effect of stress on haematologic response and physicochemical parameters of muscle meat in rabbits

Ante‐mortem studies of stress in rabbits are few and can potentially impact the haematologic response and physicochemical parameters of muscle meat. The aim of this study was to investigate the induction of stress by transport and simulation at two different times. Two hundred rabbits divided in a similar proportion of male and female were stressed by vehicular transportation and with motion simulation, using a vibration platform. They were divided into five groups: Control (without stress), Stress with Short Transportation (30 min), Stress with Long Transportation (60 min), Stress with Short Vibration Platform (30 min) and Stress with Long Vibration Platform (60 min). Transportation caused a decrease in the haematic potassium in both sexes (<5.2 mmol/L). The glucose and lactate concentrations increased in the transported rabbits (>219 and >61 mg/dl respectively). The differences between sexes showed that the _PCO₂ in males decreased <8.5 mmHg in stress groups compared to without stress group. Glucose concentration was 61.5 mg/dl for females and 38.0 mg/dl for males (p < .01). We concluded that in rabbits induced stress by transport increased the energetic metabolites in the blood tissue. This increase did not affect the production parameters and the quality of muscle meat.     

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.     

Puerarin improved growth performance and postmortem meat quality by regulating lipid metabolism of cattle under hot environment

This study aims to evaluate the effect of puerarin on performance, meat quality, and serum indexes of beef cattle under hot environment. Thirty-two bulls were divided into four groups and fed diet supplemented with puerarin at 0, 200, 400, or 800 mg/kg. Results showed that heat stress was employed for 54 out of 60 days, 400 mg/kg group declined serum cortisol (COR) contents, all treatments increased the contents of total cholesterol, high density lipoprotein cholesterol, and total superoxide dismutase activity; in addition, glutathione peroxidase activity of 200 mg/kg group were enhanced, only 800 mg/kg group enhanced immunoglobulin (IgA, IgM, and IgG) and low density lipoprotein cholesterol contents compared with the control (p < .05). Moreover, 400-mg/kg puerarin increased serum growth hormone levels compared with 200 mg/kg group but declined COR concentrations compared with 200 mg/kg and 800 mg/kg groups (p < .05). More importantly, average daily gain and daily matter intake, and intramuscular fat contents of 400 mg/kg group were enhanced, but the shear force of beef in 400 mg/kg and 800 mg/kg groups were declined compared with the control (p < .05). These findings indicated that supplemental with puerarin enhanced immune and antioxidant, and 400 mg/kg of puerarin improved performance and meat quality by normalizing levels of stress hormones and increasing intramuscular fat deposition of beef cattle under hot environment.     

非常规饲料原料日粮对肉牛生长性能、胴体性状、肉品质及经济效益的影响

文章旨在评估不同非常规饲料原料替代浓缩料对肉牛生长性能、胴体性状及肉品质的影响。试验选择初始体重为（291.69±5.7）kg的肉牛80头,随机分为4组,每组20头,每头牛为1个重复。对照组肉牛在8周试验期每天自由采食水稻秸秆粗饲料并补充基础浓缩料,处理组肉牛自由采食水稻秸秆粗饲料并分别补充用8%米糠、亚麻籽和葵花粕替代基础浓缩料混合物。结果：与米糠组相比,对照组和亚麻籽组肉牛的平均日增重分别显著提高10.74%和12.40%（P＜0.05）,同时米糠组肉牛的料重比较对照组和亚麻籽组分别显著提高11.69%和15.52%（P＜0.05）。亚麻籽组肉牛的背膘厚度较对照组和米糠组分别显著提高7.84%和8.65%（P＜0.05）。对照组肉牛眼肌C14：0脂肪酸含量显著低于处理组（P＜0.05）,而米糠组肉牛眼肌饱和脂肪酸含量较对照组显著提高16.55%（P＜0.05）,单不饱和脂肪酸含量显著降低11.95%（P＜0.05）。亚麻籽和葵花粕组眼肌中蛋氨酸含量较对照组和米糠组分别显著提高168%、179.17%和154%、164.58%（P＜0.05）。结论：在本研究条件下,用8%亚麻籽替代浓缩料饲喂肉牛可以提高肌肉蛋氨酸含量,对肉牛生长表现及肌肉脂肪酸组成无负面影响。 [关键词]非常规原料|肉牛|生长性能|胴体性状|肉品质     

The effect of fermented apple diet supplementation on the growth performance and meat quality in finishing pigs

The objective of the present study was to investigate the effect of fermented apple diet (FAD) supplementation on the growth performance and meat quality in finishing Berkshires. The FAD was made from dropped apple mixed with rice bran and barley bran. Until 81 ± 1 kg live weight at 133 ± 1 days, the animals were fed a growing diet, after which experimental samples were fixed at 0, 2, 4 and 6% FAD as C, T1, T2 and T3 in the finishing diets. Growth performance, ADG, ADFI and feed efficiency were improved in T1 than other groups. In carcass parameters, carcass weight was higher ( P  < 0.05) in T1 than in other groups. In meat quality, moisture and crude protein contents decreased ( P  < 0.05) by addition of FAD. pH₂₄ and WHC were higher ( P  < 0.05) in T1 than other groups. In sensory evaluation, marbling of fresh meat and tenderness, juiciness, flavor and overall acceptability of cooked meat were improved by the addition of FAD. According to the results of our experiment, FAD can be used for improvement of meat quality parameters.     

植物提取物对育肥猪生长性能、胴体性状、猪肉品质及抗氧化能力的影响

本试验旨在研究植物提取物对育肥猪生长性能、胴体性状、肉品质及猪肉抗氧化能力的影响。选用20头体重相近[(83.75±5.83 kg)]的PIC猪,随机分为对照组(基础日粮)和试验组(基础日粮中额外添加0.04%植物提取物),每个处理5个重复,每个重复2头猪。结果表明,两组间育肥猪采食量、日增重、料肉比和胴体性状差异不显著(P>0.05)。与对照组相比,试验组肉色a*45min值显著提高(P<0.05),L*96 h值极显著降低(P<0.01);4℃下储存0、3 d和7 d猪肉,试验组肉样中丙二醛(MDA)的含量显著降低,超氧化物歧化酶(SOD)活性显著提高(P<0.05)。因此,饲粮中添加植物提取物有利于储存中猪肉品质的改善。     

牛至草粉对肉鸭生长性能、抗氧化、肉品质及经济效益的影响

文章旨在评估日粮添加牛至草粉对1～42 d肉鸭生长性能、抗氧化和肉品质的影响.试验选择1日龄、平均体重为(48.63±0.06)g的商品肉鸭560只,随机分为4组,每组5个重复,每个重复26只.对照组肉鸭饲喂基础日粮,处理1组肉鸭饲喂基础日粮+50 mg/kg抗菌肽,处理2组和处理3组分别饲喂基础日粮+20和40 mg...     

Genetic relationships between meat quality traits and fatty acid composition in Japanese black cattle

Genetic parameters were estimated to investigate the relationships between meat quality traits and fatty acid composition from 11 855 Japanese Black cattle. The meat quality traits included beef marbling score (BMS), beef color score, firmness of beef (FIR), texture of beef (TEX) and beef fat color score (BFS). The data on fatty acid composition included oleic acid and monounsaturated fatty acids (MUFA) contents, the ratio of MUFA to saturated fatty acids (MUS) and the ratio of elongation. The heritability estimates for meat quality traits ranged from moderate (0.30) to high (0.72). The strong genetic correlations between them were useful for simultaneous genetic improvement. In addition, high heritability estimates of fatty acid composition, ranging from 0.60 to 0.63, indicated that they could also be improved genetically. The genetic correlations of fatty acid composition with BMS, FIR and TEX were weak and negative. In contrast, positive and stronger genetic correlations were found between BFS and fatty acid composition, in particular, related to the level of unsaturation (0.77 and 0.79 for MUFA and MUS, respectively). This implies that improving the level of unsaturation makes fat darker (more yellow) and thus requires balancing with BFS.     

黄秋葵对肉兔生产性能、肉品质和血清生化指标的影响

为研究在饲料中添加不同量的黄秋葵对肉兔生产性能、脏器指数和血清生化指标的影响,试验选用35日龄健康新西兰肉兔120只,随机分成5组,每组3个重复,每个重复8只,预试期7 d,正试期28 d,试验Ⅰ、Ⅱ、Ⅲ、Ⅳ组分别在基础日粮中添加1％、2％、3％和4％黄秋葵粉.结果表明:与对照组相比,试验Ⅰ、Ⅱ、Ⅲ组滴水损失率分别降低...     

海带粉结合活性炭对肉鸭生长性能和肉品质的影响

文章旨在评估在禁抗条件下,日粮添加海带粉结合活性炭对肉鸭生长性能和肉品质的影响.试验将22?d平均初始体重为(1076.75±5.37)g的600只肉鸭随机分为4组,每组5个重复,每个重复30只,对照组饲喂玉米～豆粕型基础日粮,处理组分别饲喂基础日粮+2、4和8?g/kg海带粉结合活性炭,试验共开展21?d.结果:处理...     

水飞蓟残渣配合饲料对猪肉品质的影响

试验选用体重相近的"杜×长×大"三元杂交仔猪,随机分成2个组(组间差异不显著),每组3个重复,每个重复10头猪。试验组中添加水飞蓟残渣,对照组添加土霉素,在试验实施中,其它的饲养条件和技术措施质量一致。结果表明:试验组十四烷酸、油酸、硬脂酸、棕榈油酸、十七烷酸、5,8,11,14-四烯二十烷酸、11-烷烯酸、花生酸、11,13-二烯二十烷酸含量都有所提高,且差异显著(P<0.05)。试验组棕榈酸比对照组减少了54.2%(P<0.01),从胆固醇含量的测定结果中,试验组比对照组降低9.1%,差异不显著(P>0.05)。试验说明,水飞蓟残渣配合饲料可替代抗生素配合饲料并比抗生素配合饲料更能改善猪肉品质。