• Food Science of Animal Resources
• /
• 제43권2호
• /
• pp.197-219
• /
• 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.

• Food Science of Animal Resources
• /
• 제43권1호
• /
• pp.139-156
• /
• 2023

This study aimed to investigate the effect of ethanolic extracts from perilla leaves (PLE) on the quality attributes and polycyclic aromatic hydrocarbons (PAHs) in charcoal-barbecued pork patties. The PLE addition and doneness had no significant effect on the pH of pork patties (p>0.05). Regardless of the concentration, the PLE significantly lower malondialdehyde concentrations and reduced the CIE L^*, CIE a^*, and CIE b^* b^* when compared to control. The addition of 0.2% of PLE did not adversely affect the organoleptic properties of doneness of medium and well-done pork patties. Addition of PLE at 0.4% to medium-cooked pork patties had stronger suppressing effect on the formation of light PAHs compare to control (p<0.05), also adding it to well-done pork patties had the lowest concentration of 4 PAHs and 8 PAHs, and a total of 16 PAHs (p<0.05). Therefore, PLE at 0.4% can be used for suppressing the formation of PAHs and lipid oxidation in well-cooked pork patty.

• Journal of Animal Science and Technology
• /
• 제65권1호
• /
• pp.113-131
• /
• 2023

The objective of this study was to investigate the effect of supplementing clay minerals and organic chromium in feed on broiler chicken under heat stress (HS). A total of 90 one-day-old broiler chicken (Arbor Acres) with an initial body weight of 45.0 ± 0.2 g were assigned to five treatment groups (six replications, three birds each cage): 1) NC group, basal diet under room temperature environment; 2) PC group, basal diet under high temperature (HT) environment; 3) ILT group, basal diet + 1% illite + HT; 4) ZLT group, basal diet + 1% zeolite + HT; 5) OC group, basal diet + 400 ppb/kg organic chromium + HT. The ILT and ZLT groups had significantly higher body weight than the PC group in 4 weeks. Apparent total tract digestibility of gross energy was increased in the ILT, ZLT, and OC groups compared to the PC group. The NC group had lower foot-pad dermatitis score than other groups. Escherichia coli population in the cecum and feces was decreased in the ZLT group than in the PC group. Lactobacillus in cecum and feces was significantly increased in the ZLT group than in the PC group. Regarding blood profiles, blood cortisol was decreased in the NC and ILT groups compared to the PC group. Water holding capacity and pH were increased in the ZLT group than the PC group. In conclusion, according to the results of growth performance, nutrients digestibility, bacteria counts, and meat characteristics, supplementation of the ZLT in broiler diet can alleviate HS.

• Animal Bioscience
• /
• 제36권5호
• /
• pp.692-703
• /
• 2023

Objective: The main goals of this investigation were to i) assess the population structure and genetic diversity and ii) determine the efficiency of the ongoing breeding program in a closed flock of Angora rabbits through pedigree analysis. Methods: The pedigree records of 6,145 animals, born between 1996 to 2020 at NTRS, ICAR-CSWRI, Garsa were analyzed using ENDOG version 4.8 software package. The genealogical information, genetic conservation index and parameters based on gene origin probabilities were estimated. Results: Analysis revealed that, 99.09% of the kits had both parents recorded in the whole dataset. The completeness levels for the whole pedigree were 99.12%, 97.12%, 90.66%, 82.49%, and 74.11% for the 1st, 2nd, 3rd, 4th, and 5th generations, respectively, reflecting well-maintained pedigree records. The maximum inbreeding, average inbreeding and relatedness were 36.96%, 8.07%, and 15.82%, respectively. The mean maximum, mean equivalent and mean completed generations were 10.28, 7.91, and 5.51 with 0.85%, 1.19%, and 1.85% increase in inbreeding, respectively. The effective population size estimated from maximum, equivalent and complete generations were 58.50, 27.05, and 42.08, respectively. Only 1.51% of total mating was highly inbred. The effective population size computed via the individual increase in inbreeding was 42.83. The effective numbers of founders (f_e), ancestors (f_a), founder genomes (f_g) and non-founder genomes (f_ng) were 18, 16, 6.22, and 9.50, respectively. The fe/fa ratio was 1.12, indicating occasional bottlenecks had occurred in the population. The six most influential ancestors explained 50% of genes contributed to the gene pool. The average generation interval was 1.51 years and was longer for the sire-offspring pathway. The population lost 8% genetic diversity over time, however, considerable genetic variability still existed in the closed Angora population. Conclusion: This study provides important and practical insights to manage and maintain the genetic variability within the individual flock and the entire population.

• Animal Bioscience
• /
• 제36권7호
• /
• pp.1067-1074
• /
• 2023

Objective: Better feed efficiency can be achieved by selecting rabbit genotypes with lower residual feed intake (RFI) under high ambient temperatures. Methods: Two genotypes of rabbits (Jabali, Saudi local breed and imported, Spanish V-line) were used to derive RFI and to investigate the relationship between RFI and productive traits. In total, 250 animals (125 each) were housed in individual wire mesh cages in a semi-closed rabbitry. Growth performance, feed criteria, carcass evaluation, biochemical blood analysis, and immune responses were determined. Results: Superiority in growth performance, feed efficiency, carcass characteristics, and cellular immunity was recorded in the Jabali breed compared to the V-line genotype. According to regression analysis, a significant effect of daily body weight gain was found, upon computing the expected feed intake in both genotypes. Moreover, mid-body weight^0.75 had a significant effect only in the Jabali breed. Positive correlation coefficients between RFI and dry matter feed intake or feed conversion ratio were found. The same trend in this relationship between RFI and productive traits was observed in some cases for both genotypes. An opposite trend in correlations was observed in the studied genotypes for some traits. Conclusion: The results suggest that the relationship between RFI and productive traits must be taken into consideration in rabbit breeding programs under the prevailing environment. However, further studies are required to investigate the effect of rabbit genotype and environmental factors on computing RFI.

• Animal Bioscience
• /
• 제36권7호
• /
• pp.1120-1129
• /
• 2023

Objective: This study aimed to determine the protective efficacy of Buddha's Temple (BT) extract against tert-butyl hydroperoxide (t-BHP)-induced oxidative stress in Gallus gallus chicken embryo fibroblast cell line (DF-1) and its effects on the cell lipid metabolism. Methods: In this experimental study, Gallus gallus DF-1 fibroblast cells were pretreated with BT 10^-7 for 24 hours, followed by their six-hour exposure to t-BHP (100 μM). Water-soluble tetrazolium salt-8 (WST-8) assays were performed, and the growth curve was computed. The intracellular gene expression changes caused by BT extract were confirmed through quantitative polymerase chain reaction (qPCR). Flow cytometry, oil red O staining experiment, and thin-layer chromatography were performed for the detection of intracellular metabolic mechanism changes. Results: The WST-8 assay results showed that the BT pretreatment of Gallus gallus DF-1 fibroblast cell increased their cell survival rate by 1.08%±0.04%, decreased the reactive oxygen species (ROS) level by 0.93%±0.12% even after exposure to oxidants, and stabilized mitochondrial activity by 1.37%±0.36%. In addition, qPCR results confirmed that the gene expression levels of tumor necrosis factor α (TNFα), TIR domain-containing adapter inducing IFN-beta (TICAM1), and glucose-regulated protein 78 (GRP78) were regulated, which contributed to cell stabilization. Thin-layer chromatography and oil red O analyses showed a clear decrease in the contents of lipid metabolites such as triacylglycerol and free fatty acids. Conclusion: In this study, we confirmed that the examined BT extract exerted selective protective effects on Gallus gallus DF-1 fibroblast cells against cell damage caused by t-BHP, which is a strong oxidative inducer. Furthermore, we established that this extract significantly reduced the intracellular ROS accumulation due to oxidative stress, which contributes to an increase in poultry production and higher incomes.

• Animal Bioscience
• /
• 제36권6호
• /
• pp.908-919
• /
• 2023

Objective: Information about the chemical composition of cassava-based feed ingredients is needed to accurately formulate animal diets. A study was conducted to determine the chemical composition of cassava-based feed ingredients and to test the hypothesis that there is variation in chemical composition among cassava products originating from different South-East Asian countries. Methods: Sources of dried peeled and unpeeled cassava roots, cassava chips, cassava meal, high-ash cassava meal, and cassava residue were used. All samples were analyzed for dry matter, gross energy, nitrogen, amino acids (AA), acid-hydrolyzed ether extract (AEE), ash, minerals, total starch, insoluble dietary fiber, and soluble dietary fiber. Samples of peeled and unpeeled cassava roots, cassava chips, and cassava meal were also analyzed for sugars. Results: High-ash cassava meal had greater (p<0.05) dry matter and ash, but lower (p<0.05) total starch and gross energy than all other cassava products. Peeled cassava roots, unpeeled cassava roots, and cassava chips had greater (p<0.05) total starch than the other cassava-based ingredients. Cassava residue had greater (p<0.05) concentrations of lysine, insoluble dietary fiber, and soluble dietary fiber compared with the other cassava products, but tryptophan and glutamic acid were greater (p<0.05) in peeled cassava roots, cassava chips, and cassava meal samples compared with the other ingredients. Concentration of most minerals was greater (p<0.05) in high-ash cassava meal than in the other cassava products. Conclusion: Cassava-based ingredients sold as peeled roots, unpeeled roots, chips, or meal have chemical compositions that are not different from each other, and peeling has little impact on chemical composition. High-ash cassava meal has lower nutritional quality compared with other cassava products due to low starch and gross energy. The high fiber content in cassava residue makes this ingredient more suitable for ruminants and sows than for younger pigs or poultry.

• Food Science of Animal Resources
• /
• 제42권2호
• /
• pp.313-320
• /
• 2022

Brazil is considered as a great broiler feet exporter, especially for the Chinese trade. Contact lesions at the tibiotarsal region are responsible for economic losses and there is no model for its classification, thereby this study presents a fast and practical grade system to be used in the poultry industry and proposes these lesion characterizations into three different grades. For this, correlation was made between macroscopic, histological findings and microbiological quantification (Escherichia coli, Staphylococcus spp., Streptococcus spp. and sulphite-reducing clostridia) from contact lesions in the tibiotarsal region of 112 broiler carcasses, divided in four groups (n=28), accordingly to the lesion's intensity. There were no significant differences in microbiological quantification among the groups (p>0.05) except for the grade 3 group, as grade 1 and 2 lesions were in the early stages and histopathological changes such as ulceration were not observed. In grade 3 lesion group, it was observed bacterial cocci grume and ulceration at the articular region and significantly higher microbiological count (p<0.05) for E. coli and Staphylococcus spp. In conclusion, the visual standard proposed in this work, correlated and confirmed by the histopathologic, and microbiologic characterization, allows to precise and fast ascertainment of the contact lesion grade in the tibiotarsal regions of broiler carcasses. Moreover, it should be highlighted that grades 1 and 2 alterations are not caused by an inflammatory process caused by pathogenic agents and should not be considered a public health risk.

• Journal of Animal Science and Technology
• /
• 제65권3호
• /
• pp.611-626
• /
• 2023

Escherichia coli (E. coli) and Salmonella enterica (SE) infections in pigs are major source associated with enteric disease such as post weaning diarrhea. The aim of this study was to investigate the effects of Pediococcus pentosaceus in weaned piglets challenged with pathogen bacteria. In Experiment.1 90 weaned piglets with initial body weights of 8.53 ± 0.34 kg were assigned to 15 treatments for 2 weeks. The experiments were conducted two trials in a 2 × 5 factorial arrangement of treatments consisting of two levels of challenge (challenge and non-challenge) with E. coli and SE, respectively and five levels of probiotics (Control, Lactobacillus plantarum [LA], Pediococcus pentosaceus SMFM2016-WK1 [38W], Pediococcus acidilactici K [PK], Lactobacillus reuteri PF30 [PF30]). In Experiment.2 a total of 30 weaned pigs (initial body weight of 9.84 ± 0.85 kg) were used in 4 weeks experiment. Pigs were allocated to 5 groups in a randomized complete way with 2 pens per group and 3 pigs per pen. Supplementation of LA and 38W improved (p < 0.05) growth performance, intestinal pathogen bacteria count, fecal noxious odor and diarrhea incidence. In conclusion, supplementation of 38W strains isolated from white kimchi can act as probiotics by inhibiting E. coli and SE.

• Animal Bioscience
• /
• 제36권10호
• /
• pp.1596-1603
• /
• 2023

Objective: Sous-vide cooking offers several advantages for poultry meat, including enhanced tenderness, reduced cooking loss, and improved product yield. However, in duck meat, there are challenges associated with using the sous-vide method. The prolonged cooking time at low temperatures can lead to unstable microbial and oxidative stabilities. Thus, we aimed to assess how varying sous-vide cooking temperatures and durations affect the physicochemical and microbial characteristics of duck breast meat, with the goal of identifying an optimal cooking condition. Methods: Duck breast meat (Anas platyrhynchos) aged 42 days and with an average weight of 1,400±50 g, underwent cooking under various conditions (ranging from 50℃ to 80℃) for either 60 or 180 min. Then, physicochemical, microbial, and microstructural properties of the cooked duck breast meat were assessed. Results: Different cooking conditions affected the quality attributes of the meat. The cooking loss, lightness, yellowness, Hue angle, whiteness, and thiobarbituric acid reactive substance (TBARS) values of the duck breast meat increased with the increase in cooking temperature and time. In contrast, the redness and chroma values decreased with the increase in cooking temperature and time. Cooking of samples higher than 60℃ increased the volatile basic nitrogen contents and TBARS. Microbial analysis revealed the presence of Escherichia coli and Coliform only in the samples cooked at 50℃ and raw meat. Cooking at lower temperature and shorter time increased the tenderness of the meat. Microstructure analysis showed that the contraction of myofibrils and meat density increased upon increasing the cooking temperature and time. Conclusion: Our data indicate that the optimal sous-vide method for duck breast meat was cooking at 60℃ for 60 min. This temperature and time conditions showed good texture properties and microbial stability, and low level of TBARS of the duck breast meat.