• Asian-Australasian Journal of Animal Sciences
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• v.33 no.12
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• pp.2008-2020
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• 2020

Objective: This study was conducted to investigate the effects of dietary corn resistant starch (RS) on the intestinal morphology and barrier functions of broilers. Methods: A total of 320 one-day-old broilers were randomly allocated to 5 dietary treatments: one normal corn-soybean (NC) diet, one corn-soybean-based diet supplementation with 20% corn starch (CS), and 3 corn-soybean-based diets supplementation with 4%, 8%, and 12% corn resistant starch (RS) (identified as 4% RS, 8% RS, and 12% RS, respectively). Each group had eight replicates with eight broilers per replicate. After 21 days feeding, one bird with a body weight (BW) close to the average BW of their replicate was selected and slaughtered. The samples of duodenum, jejunum, ileum, caecum digesta, and blood were collected. Results: Birds fed 4% RS, 8% RS and 12% RS diets showed lower feed intake, BW gain, jejunal villus height (VH), duodenal crypt depth (CD), jejunal VH/CD ratio, duodenal goblet cell density as well as mucin1 mRNA expressions compared to the NC group, but showed higher concentrations of cecal acetic acid and butyric acid, percentage of jejunal proliferating cell nuclear antigen-positive cells and delta like canonical Notch ligand 4 (Dll4), and hes family bHLH transcription factor 1 mRNA expressions. However, there were no differences on the plasma diamine oxidase activity and D-lactic acid concentration among all groups. Conclusion: These findings suggested that RS could suppress intestinal morphology and barrier functions by activating Notch pathway and inhibiting the development of goblet cells, resulting in decreased mucins and tight junction mRNA expression.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.4
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• pp.564-568
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• 2004

Restructuring had made it possible to utilize lower value cuts and meat trimmings from spent animals by providing convenience in product preparation besides enhancing tenderness, palatability and value. Milk co-precipitates (MCP) have been reported to improve the nutritional and functional properties of certain meat products. This study was undertaken to evaluate the influence of incorporation of milk co-precipitates at four different levels viz. 0, 10, 15 and 20% on the quality of restructured buffalo meat blocks. Low-calcium milk co-precipitates were prepared from skim milk by heat and salt coagulation of milk proteins. Meat chunks were mixed with the curing ingredients and chilled water in a Hobart mixer for 5 minutes, followed by addition of milk co-precipitates along with condiments and spice mix and again mixed for 5 minutes. Treated chunks were stuffed in aluminium moulds and cooked in steam without pressure for 1.5 h. After cooking, treated meat blocks were compared for different physico-chemical and sensory attributes. Meat blocks incorporated with 10% MCP were significantly better (p<0.05) than those incorporated with 0, 15 and 20% MCP in cooking yield, percent shrinkage and moisture retention. Sensory scores were also marginally higher for meat blocks incorporated with 10% MCP than product incorporated with 15 and 20% MCP, besides being significantly higher than control. On the basis of above results 10% MCP was considered optimum for the preparation of restructured buffalo meat blocks. Instrumental texture profile analysis revealed that meat blocks incorporated with 10% MCP were significantly better (p<0.05) in hardness/ firmness than control although, no significant (p>0.05) differences were observed in cohesiveness, springiness, gumminess and chewiness of both type of samples.

• Animal Bioscience
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• v.34 no.12
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• pp.1995-2002
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• 2021

Objective: Detection of adulteration in processed meats is an important issue for some countries due to substitution of beef with a cheaper source of protein like poultry. In this study, the presence of chicken meat was investigated using real-time polymerase chain reaction (real-time PCR) and enzyme-linked immunosorbent assay (ELISA) techniques to verify adulteration of fermented sausage samples. Methods: A total of 60 commercial samples were collected from 20 establishments in three replicates including 10 fermented sausage manufacturers and 10 butchers to investigate the presence of chicken meat with the sequential use of real-time PCR and ELISA techniques. In addition, pH, moisture content, water activity and color values of the samples were determined. Results: Both real-time PCR and ELISA showed agreement on the presence or absence of chicken meat in 55 out of 60 fermented sausage samples and chicken meat was identified with both methods in 16 samples. Five samples produced inconsistent results for the presence of chicken meat in the first run. Nevertheless, the presence of chicken meat was verified with both methods when these samples were analyzed for the second time. In addition, the average physico-chemical values of the fermented sausage samples tested positive for chicken meat were not significantly different from some of those fermented sausage samples tested negative for the chicken meat. Conclusion: The sequential use of real-time PCR and ELISA techniques in fermented sausages could be beneficial for the government testing programs to eliminate false negatives for detection of adulteration with chicken meat. Furthermore, consumers should not rely on some of the quality cues including color to predict the adulteration of fermented sausages with chicken meat since there were no statistical differences among some of the samples tested positive and negative for chicken meat.

• Food Science of Animal Resources
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• v.43 no.2
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• pp.197-219
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• 2023

Rabbit meat has high nutritional and dietetic characteristics, but its consumption rate is comparatively lower than other meat types. The nutritional profile of rabbit meat, by comparison with beef, pork, and poultry, is attributed to relatively higher proportions of n-3 fatty acids and low amounts of intramuscular fat, cholesterol, and sodium, indicating its consumption may provide health benefits to consumers. But, the quality attributes of rabbit meat can be originated from different factors such as genetics, environment, diet, rearing system, pre-, peri-, and post-slaughter conditions, and others. Different rabbit breeds and the anatomical location of muscles may also affect the nutritional profile and physicochemical properties of rabbit meat. However, adequate information about the effect of those two factors on rabbit meat is limited. Therefore, cumulative information on nutritional composition and carcass and meat quality attributes of rabbit meat in terms of different breeds and muscle types and associated factors is more important for the production and processing of rabbits. Moreover, some studies reported that rabbit meat proteins exhibited angiotensin-converting enzyme inhibitory characteristics and antioxidant properties. The aim of this review is to elucidate the determinants of rabbit meat quality of different breeds and its influencing factors. In addition, the proven biological activities of rabbit meat are introduced to ensure consumer satisfaction.

• Animal Bioscience
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• v.37 no.6
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• pp.1065-1076
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• 2024

Objective: This study aimed to assess the effects of dietary mulberry leaves on the growth, production performance, gut microbiota, and immunological parameters of poultry and livestock. Methods: The PubMed, Embase, and Scopus databases were systematically analyzed to identify pertinent studies up to December 2022. The effects of mulberry leaf diet was assessed using the weighted mean difference, and the 95% confidence interval was calculated using a random-effects model. Results: In total, 18 studies that sampled 2,335 poultry and livestock were selected for analysis. Mulberry leaves improved the average daily gain and reduced the feed/meat ratio in finishing pigs, and the average daily gain and average daily feed intake in chicken. In production performance, mulberry leaves lowered the half carcass weight, slaughter rate, and loin eye area in pigs, and the slaughter rate in chickens. Regarding meat quality in pigs, mulberry leaves reduced the cooked meat percentage, shear force, crude protein, and crude ash, and increased the 24 h pH and water content. In chickens, it increased the drip loss, shear force, 45 min and 24 h pH, crude protein, and crude ash. Mulberry leaves also affect the abundances of gut microbiota, including Bacteroides, Prevotella, Megamonas, Escherichia-Shigella, Butyricicoccus, unclassified Ruminococcaceae, Bifidobacterium, Lactobacillus, and Escherichia coli in poultry and livestock. Mulberry leaves at different doses were associated with changes in antioxidant capacity in chickens, and immune organ indexes in pigs. With respect to egg quality, mulberry leaves at different doses improved the shell strength, yolk color, eggshell thickness, and eggshell weight. However, moderate doses diminished the egg yolk ratio and the egg yolk moisture content. Conclusion: In general, dietary mulberry leaves improved the growth, production performance, and immunological parameters in poultry and livestock, although the effects varied at different doses.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.2
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• pp.270-277
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• 2018

Objective: The present experiment has tested the effect of dietary alfalfa flavonoids (AAF) supplementation on the productive performances, carcass characteristics, meat quality and lipid oxidation of growing rabbits. Methods: One hundred and sixty crossbred rabbits (42 days old) were divided into four groups of forty animals each and were fed either a control diet (AAF0) or an AAF0 diet supplemented with 400, 800, or 1,200 mg of AAF/kg per diet (AAF4, AAF8, and AAF12, respectively) from weaning to slaughtering (102 days old). Performance data were recorded over a period of 60 days. At the end of the trial, 12 rabbits were slaughtered per group, and the carcass characteristics were recorded. Moreover, the plasma, liver and dorsal muscles were sampled from 12 rabbits/group, and were analyzed for lipid oxidation. Results: No significant differences were recorded for the performance, carcass characteristics and meat quality traits except for lightness parameter that was lower in the control group. Dietary AAF supplementation significantly (p<0.01) affected the malondialdehyde (MDA) levels of the frozen meat in a dose-related manner, with the lowest value (0.24 mg MDA/kg fresh meat) recorded in the AAF12 group samples. Conclusion: These findings indicated that the dietary inclusion of AAF in rabbit diets improved muscle oxidation stability with no adverse effects on the growth performance of the animals even if a slight impact on meat lightness color parameter was recorded.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.11
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• pp.1509-1517
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• 2004

A study was conducted to determine the safety of feeding processed broiler litter (BL) to beef cattle. The litter was processed by deepstacking, ensiling and composting. The health issues addressed relevant to the safety of feeding litter included pathogenic bacteria, mycotoxins, heavy metals, medicinal drugs and pesticide residues. Exp. 1 evaluated the feed hygiene of processed rice hulls-bedded BL. The presence of pathogenic bacteria in BL was determined before and after deepstacking. A total of 21 BL samples were collected over a 3-year period of commercial and experimental production of BL for beef cattle. Exp. 2 evaluated the safety of meat of cattle fed deepstacked BL. In Exp. 1, there were no pathogenic bacteria, such as coliform, E. coli, E. coli O157:H7, Salmonella, Listeria and Proteus, in deepstacked BL. Levels of heavy metals (Cu, Fe, Mn and Zn) and toxic heavy metals (As, Pb, Cd and Hg) were lower than the commercial feed tolerances. Aflatoxin, medicinal drug and pesticide residues were detected at extremely low levels. In Exp. 2, the meat of the BL-fed animals exhibited few differences in all analyzed items from that of the control group, showing safety from pathogenic microorganisms and heavy metals. When BL was withdrawn for 14 days prior to slaughtering the BLfed cattle, no medicinal drug residues were detected in the meat. Pesticides in the tissues of either group of animals were much lower than the tolerances. In conclusion, processed rice hulls-bedded BL and the meat of cattle fed BL were safe from the potential hazards of pathogenic bacteria, heavy metals, aflatoxin, medicinal drugs and pesticide residues.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.9
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• pp.1500-1506
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• 2018

Objective: Although Hanwoo has been selected as the superior commercial beef cattle breed in Korea, Chikso (Korean brindle cattle) is still recognized as a valuable breed for beef production. The aim of this study was to compare the meat quality, fatty acid composition and aroma volatiles of beef from Chikso and Hanwoo steers maintained under identical feed management, as information regarding these characteristics is still limited. Methods: A total of 19 carcasses with a quality grade of 1 were selected, and strip loin (longissimus lumborum) cuts were collected from 11 Hanwoo carcasses and 8 Chikso carcasses. Meat quality and aroma analyses were performed at day four postmortem. Results: Though Hanwoo strip loin tended to have higher fat content (15.37%) than Chikso (12.01%), no significant differences were observed. Meat pH, water-holding capacity, cooking loss, shear force value, instrumental surface color (Commission International De L'eclairage $L^{\star}$, $a^{\star}$, $b^{\star}$, chroma, and hue angle) and fatty acid composition were not significantly different. Roasted Chikso beef released more intense aroma than roasted Hanwoo beef based on the total area units of identified volatiles. Among identified volatiles, the amounts of toluene, heptanal, octanal, and nonanal were higher in roasted Chikso beef than in roasted Hanwoo beef. In addition, the aroma pattern of the roasted beef from these breeds was well-discriminated by electronic nose. Conclusion: No distinct differences were found in terms of meat quality between Hanwoo and Chikso beef in this study. However, the aroma pattern and volatiles of roasted Hanwoo and Chikso beef were different according to instrumental analysis.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.1
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• pp.103-106
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• 2008

A broiler experiment was conducted to compare the effects of supplementary iron sources and levels on the iron content of broiler meat. Two hundred and fifty hatched Ross broiler chickens were randomly assigned to 5 dietary treatments. Each treatment had 5 replicates of 10 birds (5 males and 5 females). Birds were housed in raised floor batteries and fed traditional broiler diets ad libitum for 5 weeks. Dietary treatments were as follows: Control, Fe-Met 100 (100 ppm iron as Fe-methionine), Fe-Met 200, $FeSO_4$ 100 (100 ppm iron as $FeSO_4{\cdot}7H_2O$) and $FeSO_4\;200$. There were no significant differences among treatments in parameters related to production performance. Liver contained approximately 10 times more iron than the leg muscle which contained approximately 3 times more iron than either breast muscle or wing muscle. Significant differences in iron content in the broiler meat were observed. In the breast meat, Fe-Met treatments were significantly (p<0.05) higher than other treatments in iron content. In the leg meat, Fe-Met treatments and $FeSO_4\;200$ treatment were significantly higher than the control in iron content. In the wing muscle, Fe-Met 200 treatment was significantly higher than other treatments in iron content. Iron content in the liver was significantly influenced by source and supplementation level of iron. Fe-Met treatments were higher than $FeSO_4$ treatments and 200 ppm treatments were higher than 100 ppm treatments in iron content in the liver. It is concluded that iron-methionine chelate is more efficient than iron sulfate and 200 ppm iron supplementation as Fe-Met is recommended for maximum iron enrichment in broiler meat.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.4
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• pp.585-591
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• 2019

Objective: This study investigated carcass characteristics and meat quality of purebred Pakchong 5, crossbred pigs sired by Pakchong 5, and crossbred pigs sired by Duroc. Methods: Forty-eight pigs (average body weight of 22.25 kg) were composed of three groups as purebred Pakchong 5 (PP), Large $White{\times}Landrace$ pigs sired by Pakchong 5 (LWLRP), and Large $White{\times}Landrace$ pigs sired by Duroc (LWLRD). Each group consisted of eight gilts and eight barrows. At 109-day-raising period, pigs were slaughtered, and carcass characteristics were evaluated. Longissimus thoracis (LT) muscles from left side of carcasses were evaluated for meat quality and chemical composition. Data were analyzed using general linear model procedure, where group, sex, and their interaction were included in the model. Results: The PP had greater carcass, total lean, and ham percentages than crossbred pigs (p<0.05). LWLRP had thicker backfat and more carcass fat percentage than LWLRD (p<0.05). There were no differences (p>0.05) on cutting percentages from tender loin, loin, boston butt, and picnic shoulder among groups. The PP and LWLRP had larger loin eye area (LEA) than LWLRD (p<0.05). Gilts had more loin percentage and lower $L^*$ value than barrows (p<0.05). No meat color parameters ($L^*$, $a^*$, and $b^*$) were affected by groups (p>0.05). PP and LWLRP had larger muscle fiber diameters than LWLRD (p<0.05). However, water holding capacity, Warner-Bratzler shear force values, and chemical composition of LT were not affected by group or sex (p>0.05). Conclusion: Pakchong 5 purebred has good carcass and lean percentages. Compared to Duroc crossbred pigs, Pakchong 5 crossbreds have similar carcass and lean percentages, larger LEA, and slightly more carcass fat, with comparable meat quality and chemical composition. Pakchong 5 boars are more affordable for very small- to medium-scale pig producers.