The sarcoplasmic protein profile of breast muscle in Turkeys in response to different dietary ratios of limiting amino acids and Clostridium perfringens-induced inflammation.

In this study, the effects of the Arginine/Lysine (Arg/Lys) ratio in low- and high-methionine (Met) diets on the sarcoplasmic protein profile of breast muscles from turkeys reared under optimal or challenge (Clostridium perfringens infection) conditions were determined. One-day-old Hybrid Converter female turkey poults (216 in total) obtained from a commercial hatchery on hatching day, and on the basis of their average initial body weight were randomly allocated to 12 pens (4 m2 each; 2.0 m × 2.0 m) containing litter bedding and were reared over a 42-day experimental period. Diets with high levels of Lys contained approximately 1.80% and 1.65% Lys and were offered in two successive feeding periods (days 1-28 and days 29-42). The supplemental levels of Lys were consistent with the nutritional specifications for birds at their respective ages as established in the Management Guidelines for Raising Commercial Turkeys. The experiment was based on a completely randomized 3 × 2 × 2 factorial design with three levels of Arg (90%, 100% and 110%) relative to the content of dietary Met (30 or 45%) and without (-) or with (+) C. perfringens challenge at 34, 36, or 37 d of age. Meat samples were investigated in terms of pH, color, and sarcoplasmic protein profile. The experimental factors did not influence meat quality but the dietary Arg content affected meat color. The sarcoplasmic protein profile was influenced by all studied factors, and glycolytic enzymes were the most abundant. This study evidenced strong association between the challenge conditions and the involvement of glycolytic enzymes in cell metabolism, particularly in inflammatory processes, and DNA replication and maintenance in turkeys. The results showed an effect of C. perfringens infection and feeding with different doses of Arg and Met may lead to significant consequences in cell metabolism.

Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat.

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms-dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

The effects on the quality of poultry meat of supplementing feed with zinc-methionine complex.

BACKGROUND: Recently, an increase in the consumption of poultry meat has been observed Worldwide. This is related to the growing production of this kind of meat. Intensive poultry meat production affects the level of bird welfare and meat quality. The meat industry is looking for new solutions that can reduce meat quality defects. One of them may undoubtedly be a feed reformulation, of which a supplementation with zinc can be taken into consideration. The aim of this study was to evaluate the impact of Zn supplementation of chicken feed on the technological and sensory quality of meat. METHODS: The research was carried out on material taken from 60 carcasses. Half of the group (30 pieces) was fed with Zn in the form of nonorganic compounds (zinc oxide) and the other 30 chickens were fed zinc in its organic form, and amino acids (ratio 1:1). After the broilers were slaughtered, the meat quality was evaluated in the breast muscle, and was based on pH value, color parameters, natural drip loss, cooking loss, microbiological status, sensory quality, instrumental shear force and lipid oxidation status. RESULTS: The obtained results show that lower levels (p ≤ 0.01) of drip loss (1.04%), and higher amounts   (p ≤ 0.01) of glucose (4.61 mmol/l) and protein (0.7%) were found in the meat from the group fed with zinc in organic form as an additive. Moreover, the meat from this group was less red (a* value = –0.46 vs. 0.11) and less yellow (b* value 8.41 vs. 10.16) at the same time (p ≤ 0.01). There were no significant differences between the examined groups for cooking loss, microbiological status, lipid oxidation and sensory quality. CONCLUSIONS: It should be stated that Zn supplementation in a form with amino acids has a beneficial effect on the quality of poultry meat as far as drip loss reduction is concerned.

Sensory quality and chemical composition of meat from lambs fed diets enriched with fish and rapeseed oils, carnosic acid and seleno-compounds.

The aim of the study was to evaluate longissimus muscle quality in lambs fed diets including fish oil (FO), rapeseed oil (RO), carnosic acid (CA) and seleno-compounds. Lambs were fed one of diets: Group I - the basal diet (BD) with 3% RO; Group II - BD with 2% RO and 1% FO; Group III - BD with 2% RO, 1% FO and 0.1% CA; Group IV - BD with 2% RO, 1% FO, 0.1% CA and 0.35ppm Se as selenized-yeast; Group V - BD with 2% RO, 1% FO, 0.1% CA and 0.35ppm Se as selenate. The addition of FO and FO, CA and selenium in the inorganic form was characterized by lowest tenderness and juiciness (P<0.05). The lowest concentration of fatty acids (ΣFAs), atherogenic-FAs (A(SFA)) and thrombogenic-FAs (T(SFA)) in the muscle was found for Group V (P<0.05). Experimental diets decreased indexes of A(SFA) and T(SFA) in muscle. The lowest ratio (P<0.05) of n-6polyunsaturated-FAs to n-3polyunsaturated-FAs was obtained for Group III.

The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality.

The objective of this study was to evaluate the microbiological, physicochemical, and sensory quality of dry fermented pork loin produced with the addition of Lb. rhamnosus LOCK900 probiotic strain, 0.2% glucose, and 1.5% green tea extract. Three loins were prepared: control sample (P0: no additives), sample supplemented with glucose and probiotic strain (P1), and sample with glucose, green tea extract, and probiotic (P2). The samples were analyzed after 21 days of ripening and 180 days of storage. The results indicated that the highest count of LAB was observed both in the samples: with probiotic and with probiotic and green tea extract (7.00 log cfu/g after ripening; 6.00 log cfu/g after storage). The oxidation-reduction potential values were lower in the probiotic loin samples. Probiotic and green tea extract have not caused color changes of study loins during storage. The study demonstrated that an addition of probiotic and green tea extract to dry fermented loins is possible and had no impact on sensory quality after product storage.