• Korean Journal of Poultry Science
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• v.30 no.3
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• pp.177-182
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• 2003

This study was carried out to investigate the influence of dietary xanthophylls supplementation on the antioxidant and color properties of broiler meat. After raised for 6 weeks, broilers were slaughtered and stored at 3$^{\circ}C$ for 9 days. Experimental treatments were divided into lutein, canthaxanthin, astaxanthin and capsanthin. The supplementation level was adjusted to 30 ppm. The pH values of the thigh was higher(P<0.05) than those of the breast. No differences in pH values were shown among xanthophylls treatments. Xanthophylls supplementation to chick inhibited the formation of TBARS(Thiobarbituric acid reactive substance) and POV(lipid peroxide) of broiler meat during storage. At 9 day storage, the TBARS and POV of xanthophylls treatment decreased as compared to the control(P<0.05). The broiler meats fed astaxanthin had antioxidant effects in both breast and thigh. Dietary xanthophyll supplementation to chick decreased the CIE L(lightness) and increased a(redness) values of broiler meats fed canthaxanthin increased(P<0.05) during storage. These results indicated that broiler meats fed xanthophylls had dark-red color and antioxidant effect during refrigerated storage.

• Food Science of Animal Resources
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• v.21 no.4
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• pp.323-328
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• 2001

Meat quality of the domestic pork carcasses(n=330) classified in 3 groups according to the Hunter L values postmortem($\leq$50, 50.1∼55.0 and $\geq$55.1) was investigated. The carcass temperature(3, 5, 10 and 15hr postmortem) and temperature falling rate of postmortem increased as the Hunter L value increased. The pH postmortem(pH$\_$ohr/, pH$\_$24hr/) decreased as the Hunter L value decreased. In physical traits, the water holding capacity(WHC) increased and the purge loss decreased as the Hunter L value increased. However, shear force, cooking loss and fat hardness were not significantly different among different. Hunter L value groups(p<0.05). The meat color indices(CIE L*, a*, b*, chroma, hue and ΔE) increased as Hunter L value increased. The sensory characteristics had no significant difference among different Hunter L value groups(p<0.05). In conclusion, the results suggested that Hunter L values were related with pork quality such as temperature, pH, physical traits and color.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.12
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• pp.1865-1873
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• 2007

An experiment was performed to evaluate the effects of dietary metabolizable energy (ME) and lysine on carcass characteristics and meat quality in Arbor Acres (AA) broilers from 1 to 56 days of age. A total of 2,970 1-d-old male broiler chicks were randomly allocated to nine dietary treatments (three ME levels in combination with three lysine levels), and dietary ME and lysine concentrations were formulated by varying corn, soybean meal, tallow, and L-lysine sulfate concentrations. Live body weight (BW), carcass weight (CW), dressing percent, breast muscle weight (BMW), yield of breast muscle, muscle color (CIE L*, a*, and b*), pH values 45 min and 24 h postmortem ($pH_{45}$, and $pH_{24}$), meat shear force value (SFV), and water loss rate (WLR) were evaluated. Results showed that live body weight and dressing percent increased (p<0.05) as dietary energy increased. Higher dietary lysine content improved breast muscle weight. Neither carcass weight nor yield of breast muscle was affected by dietary energy or lysine content. Higher ME increased the b* value (p = 0.067) and $pH_{24}$ value (p<0.05), whereas it decreased SFV (p<0.05) and WLR (p = 0.06). Only water loss rate was influenced (p<0.01) by dietary lysine, which was higher in broilers from the high lysine diet as compared to those from medium or low lysine diets. The $pH_{45}$ value and L* value of breast muscle were not affected by ME or lysine. Significant interaction of dietary ME and lysine was found on a* value of breast muscle. These results indicated that dietary ME and lysine had important effects on breast muscle growth and meat quality, however their effects were different. Different concentrations of dietary ME and lysine might be considered to improve meat quality.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.2
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• pp.267-271
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• 2012

An experiment was conducted to evaluate the effects of one alpha-hydroxycholecalciferol ($1{\alpha}$-OH $D_3$) on growth performance, tibia quality, and skin and meat color in broilers fed calcium (Ca)- and phosphorus (P)-deficient corn-soybean meal diets. A total of 288 male Ross broilers, at 21 days of age, were randomly assigned to three treatments with eight cages per treatment. Three levels of $1{\alpha}$-OH $D_3$ (0, 5, and 10 ${\mu}g$/kg) were added to a basal diet (0.50% Ca, 0.13% non-phytate phosphorus (NPP), and 0.35% total phosphorus (tP)) without vitamin $D_3$. As a result of this study, the addition of $1{\alpha}$-OH $D_3$ increased body weight gain (p<0.001), feed intake (p = 0.007), feed efficiency (p<0.001), tibia weight (p = 0.002), length (p<0.001), breaking-strength (p = 0.012), ash (p<0.001), Ca (p<0.001), and P content (p = 0.004). Dietary $1{\alpha}$-OH $D_3$ enhanced breast meat yellowness (p = 0.015) and the length and weight of the small intestine of the broilers. Moreover, $1{\alpha}$-OH $D_3$ decreased serum Ca concentration (p = 0.074) and breast meat redness (p = 0.010). These results indicate that the $1{\alpha}$-OH $D_3$ improves growth, tibia quality, and meat color in broilers fed Ca- and P-deficient corn-soybean meal diets.

• Journal of Animal Science and Technology
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• v.53 no.4
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• pp.289-296
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• 2011

Swine industry in Korea plays an important role in providing the meat for domestic consumption, and the number of pigs in Korea was about 9.72 million heads as of June, 2010. Meat quality is used to describe any traits which impact the consumer acceptability of fresh meat products. Meat color, firmness, water holding capacity, ultimate muscle $pH_{24h}$ (measured 24 hours post-mortem), shear force, and intramuscular fat percentage (IMF) are generally accepted as important indicators of meat quality and ultimately, consumer acceptance of fresh pork. The objective of this study was to estimate genetic parameters for meat quality traits in Berkshire pigs. The heritability estimates for muscle $pH_{24h}$, lightness (CIE $L^*$), NPPC marbling were 0.61, 0.56 and 0.57, respectively, The heritability estimates for drip loss, cooking loss, shear force were 0.51, 0.66 and 0.56, respectively. The phenotypic correlations between $pH_{24h}$ and lightness (CIE $L^*$), drip loss, cooking loss were negative, ranging from -.45 ~ -.13. The genetic correlations between muscle $pH_{24h}$ and lightness (CIE $L^*$), drip loss were negative, ranging from -.35 ~ -.32. Genetic parameters obtained herein indicate that genetic improvement of muscle $pH_{24h}$ is not related to the NPPC marbling of meat, but rather to improved lightness(CIE $L^*$) and drip loss. Genetic trends of meat quality traits showed increased muscle $pH_{24h}$ and decreased cooking loss and drip loss.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.7
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• pp.1019-1025
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• 2006

Two experiments were conducted separately to study the effect of astaxanthin on production performance and egg quality in laying hens and meat quality in finishing pigs. In Experiment 1, four hundred Brown Hy-Line layers, 26 weeks of age, were randomly divided into five treatments according to a single factorial arrangement. Each treatment had four replicates comprising 20 birds each. The dietary treatments were: 0, 0.7, 0.9, 1.1 and 1.3 ppm of astaxanthin fed for 14 days. Then all the birds were fed an astaxanthin-free diet (0 ppm astaxanthin) for an additional 7 days. The results showed that dietary astaxanthin had no significant effect on layer production performance. There was no significant effect (p>0.05) on egg weight, yolk height and Haugh unit (HU) with increasing dietary astaxanthin level and increased storage time. Yolk color was linearly increased (p<0.01) with the increasing dietary astaxanthin level and significantly decreased with the increasing storage time (p<0.05). The TBARS value in yolk decreased linearly (p<0.05) with increasing amount of dietary astaxanthin and storage time. When the diets were replaced with the astaxanthin-free feeds, all parameters concerning egg quality decreased with increasing days of measurement, especially the yolk color, and HU significantly decreased (p<0.05). In experiment 2, thirty-six barrows ($L{\times}Y{\times}D$), $107{\pm}3.1kg$ BW, were randomly divided into three treatments according to a single factorial arrangement. Each treatment had three replicates comprising 4 pigs each. The dietary treatments were: 0, 1.5 and 3.0 ppm of astaxanthin fed for 14 days. The results showed that dietary astaxanthin had no significant effects on production performance. There was a linear effect (p<0.05) on dressing percentage, backf.at thickness and loin muscle area with increasing dietary astaxanthin level. There were no significant effects (p>0.05) on the TBARS value, drip loss, meat color, marbling and $L^*$, $a^*$, $b^*$ values. Cholesterol concentration in meat was not affected by dietary addition of astaxanthin. It could be concluded that astaxanthin supplementation was beneficial to improve egg yolk color; egg quality during storage and it also could improve the meat quality of finishing pigs.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.6
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• pp.832-838
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• 2012

This study was conducted to evaluate the effects of dietary supplementation of catechins and wheat bran on growth performance, carcass characteristics and meat color using forty-eight Hanwoo steers. Each steer was randomly assigned to one of four treatments. Treatments were as follows: control, catechins, wheat bran, and catechins+wheat bran (CW). At the end of the feeding trial, blood samples were collected for analysis of hemoglobin and iron concentration, and then steers were slaughtered at a commercial abattoir. Catechins, wheat bran, and CW had no effect on growth performance and carcass characteristics. Percentage of myoglobin in M. longissimus dorsi was not affected by treatments. Percentage of oxymyoglobin was increased (p<0.05) by CW and maintained at the highest level (p<0.05) for CW during meat display time up to 24 h. Percentage of metmyoglobin was the lowest (p<0.05) for CW between 5 and 24 h during display time. Although blood iron concentration was not affected by treatments, total concentration of muscle iron was the lowest (p<0.05) for CW compared with that of other treatments. Therefore, the results of the present study suggest that CW may provide good protection against oxidation of myoglobin, and might be an effective dietary supplement for improving meat color in the late fattening period of Hanwoo steers.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.239-241
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• 2004

pH, proximate analysis and functional properties were not significantly affected by reduced salt levels in NFS which contained 75${\sim}$76% moisture, 14${\sim}$15% protein < 0.5% fat in the final products. However, NFSs had differences in color and EM (%) values as compared to RFS, The results of textural test showed that they were not different with reduced salt levels (0.75${\sim}$1.5%) among the RFS and no-fat treatments (P>0.05). NFS containing 1.0% salt had similar sensory color, flavor and saltiness values to those RFS. These results indicated that NFSs was successfully manufactured with 1.0% salt level and these may contribute to the 'healthier meat products' for consumers due to no-fat and low-salt meat products.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.10
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• pp.1656-1665
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• 2020

Objective: This study aimed to determine the effects of stress during slaughter of beef cattle on physiological parameters, carcass, and meat quality at a Federal Inspection Type slaughterhouse located in the southeast of Mexico. Methods: A total of 448 carcasses of male Zebu×European steers with an average age of 36 months were included. Carcass assessment of presence of bruises and bruise characteristics was carried out on each half-carcass. Blood variable indicators of stress (packed cell volume, neutrophil to lymphocyte ratio, glucose, cortisol concentration) and meat quality parameters (pH, color, shear force, drip loss) were evaluated. Results: Of the 448 carcasses evaluated, 81% of the carcasses showed at least one bruise; one bruise was detected in 36.6% and two bruises in 27.0% of animals. Of the 775 bruises found, 69.2% of the bruises were grade 1 in region 3. Of the 448 carcasses studied, 69.6% showed hyperglycemia (6.91 mmol/L); 44.3% and 22.7% showed high (74.7 ng/mL) and extremely high (108.8 ng/mL) cortisol levels, respectively, indicative of inadequate handling of animals during preslaughter and slaughter. Of the carcasses evaluated, 90.4% had a pH ≥5.8 with an average of pH 6.3. In both pH groups, meat samples showed L^⋆ values >37.0 (81.6%) and a shear force >54.3 N; meat pH≥5.8 group showed a drip loss of 2.5%. These findings were indicative of dark, firm, and dry (DFD) meat. According to principal component analysis, grades 1 and 2 bruises in region 3 and grade 1 bruises in region 5 were highly associated with cortisol, drip loss, and color parameters b^⋆ and h^⋆ and were negatively associated with L^⋆, a^⋆, and C^⋆. Conclusion: The bruises probably caused by stress-inducing situations triggered DFD meat. Appropriate changes in handling routines in operating conditions should be made to minimize stress to animals during the slaughter process to improve animal welfare and meat quality.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.288-296
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• 2017

We investigated the effects of fermented red beet extract and ascorbic acid on color development in meat emulsions. The pH of meat emulsions containing red beet extract decreased with an increase in the amount of extract added. The redness of the treated meat emulsions was higher than that of the control with no added nitrite or fermented red beet extract (p< 0.05), though the redness of the meat emulsions treated with fermented red beet extract only was lower than in that treated with both fermented red beet extract and ascorbic acid (p<0.05). The highest VBN, TBARS, and total viable count values were observed in the control, and these values in the meat emulsions treated with fermented red beet extract were higher than in that treated with both fermented red beet extract and ascorbic acid (p<0.05). E. coli and coliform bacteria were not found in any of the meat emulsions tested. Treatment T2, containing nitrite and ascorbic acid, had the highest overall acceptability score (p<0.05); however, there was no significant difference between the T2 treatment and the T6 treatment, which contained 10% pre-converted nitrite from red beet extract and 0.05% ascorbic acid (p>0.05). The residual nitrite content of the meat emulsions treated with ascorbic acid was lower than in those treated without ascorbic acid (p<0.05). Thus, the combination of fermented red beet extract and ascorbic acid could be a viable alternative to synthetic nitrite for the stability of color development in meat emulsions.