Use of olive leaves (whether or not fortified with sodium selenate) in rabbit feeding: Effect on performance, carcass and meat characteristics, and estimated indexes of fatty acid metabolism.

Sixty New Zealand White weaned rabbits were divided into three groups and subjected to different dietary treatments: a standard diet for the control (C), a standard feed supplemented with 10% of plain olive leaves (OL) and a standard feed supplemented with 10% of selenium-fortified olive leaves (100 mg/L of foliar spray sodium selenate solution; SeOL). The productive performance was recorded at the time of slaughter (after 35 days); the carcass and meat traits were determined and estimated indexes of fatty acid metabolism were calculated. No significant differences were found on the rabbit productive performance and the physical-chemical characteristics of the meat. Both group of rabbits on the enriched diet showed leaner and thinner carcasses and a higher meat concentration of oleic acid. The estimated index of Δ5 + Δ6-desaturase, starting from n-6 fatty acids, was lower in both groups supplemented with leaves. The use of selenium-fortified olive leaves, positively affected the lipid oxidative stability of rabbit meat.

Effect of diet and packaging system on the oxidative status and polyunsaturated fatty acid content of rabbit meat during retail display.

The aim of this study was to evaluate the combined effect of two dietary lipid sources (sunflower vs. linseed oil) and three packaging methods (PVC film - BAG vs. modified atmosphere CO2 20% + 80% O2 - MAP vs. and vacuum - VAC) on the oxidative status and polyunsaturated fatty acid content of rabbit loins (Longissimus thoracis et lumborum muscle), at days 1, 4 and 10 of simulated retail display. The diet, storage time and packaging method affected the oxidative status of rabbit meat under retail display. As expected, storage time, independently on the other factors, significantly reduced the antioxidant content of loin meat. Accordingly, TBARs values significantly increased during storage, as well as the dietary supplementation of linseed. The fatty acid profile of the fresh loin closely respected that of the diets. At day 10, oxidative status and fatty acid profile of MAP samples could be yet considered optimal.

Effect of different irradiation dose treatment on the lipid oxidation, instrumental color and volatiles of fresh pork and their changes during storage.

This study mainly investigated the effect of different doses irradiation (0, 3, 5 or 7kGy) on the quality changes of pork during 4°C storage by determining the irradiation off-odor intensity, thiobarbituric acid reactive substances (TBARs), fatty acid composition, volatiles and color of the samples during whole storage. The results showed that ≥7kGy irradiation could make the samples produce obvious irradiation off-odor. However, after 7days storage irradiation off-odor was reduced. Lipid oxidation was also promoted by irradiation. Benzyl methyl sulfide was produced newly and significantly increased (P<0.05) by irradiation. Fatty acids in pork samples decreased significantly with irradiation dose increase within the range of <7kGy, but significantly increased (P<0.05) in samples of 7kGy. Irradiation significantly increased the a* values regardless of storage time but had little effects on b* and L* values, and the increase of a* values was dose-dependent.

Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat.

The relationship between vitamin E supplementation rate and colour stability was investigated using 70 mixed sex 6-8 month old crossbred lambs. An initial group of 10 were slaughtered, while the remainder were fed a pellet ration containing either 30, 150, 275 or 400 IU vitamin E/kg ration or on green pasture for 56 days. After slaughter, carcases were halved; one side packed fresh (5 days) and the other in CO2 (21 days), both at 2°C. Five muscles were set for retail display for 96 h. The oxy/metmyoglobin ratio was measured every 12 h. Colour stability increased with increasing muscle vitamin E until an apparent maximum effect for vitamin E concentration (3.5-4.0mg α-tocopherol/kg tissue) was reached beyond which no further response was evident. This was reached within 3-4 weeks (275 IU treatment), and meat from these lambs should reach 60 h retail display with a satisfactory surface colour. This effect was most apparent in aerobic muscle types and meat aged post slaughter.

The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein.

Oxidation is a major cause of protein quality deterioration during the storage and processing of food. This study investigated the effects of clove extract (CE) on structural and rheological changes in porcine longissimus myofibrillar proteins (MP) and the effects of oxidizing radicals produced by a Fenton reaction system (FRS). Increased oxidation time was accompanied by increased carbonyl content, reduced Ca-ATPase activity, decreased enthalpy of denaturation, decreased thermal transition temperatures (P<0.05), and increased protein susceptibility to thermal aggregation. The addition of CE significantly inhibited carbonyl formation (P<0.05), enhanced solubility and thermal stability, and improved the gel formation ability (storage modulus, loss modulus) of MP. The protective effect of CE on protein denaturation was demonstrated by its efficacy in maintaining Ca-ATPase activity and decreasing the degree of protein aggregation. Overall, the hydroxyl radical-induced loss of the structural and functional properties of MP was significantly reduced by the presence of CE.

Effect of dietary supplementation on lipid photooxidation in beef meat, during storage under commercial retail conditions.

The effects of feeding composition on the photosensitized oxidation of lipids from beef meat, were evaluated during storage under commercial retail conditions. Feeding was enriched with linseed oil (LO), Dl-α tocopheryl acetate (vE) and conjugated linoleic acid (CLA) at different doses and provided for diverse periods, resulting in 7 diet groups (A-G). After slaughtering and 2 weeks of holding period, meat slices were packed in vessels with transparent shrink film and exposed to white fluorescent light for 8h at 8 °C. Total cholesterol oxidation products (COPs) level varied from 4.0 to 13.0 µg/g of lipids, which corresponded to 0.1-0.6% oxidized cholesterol. The lowest peroxide value (PV) was found in the diet added with vE and LO for 90 days. Light exposure only had a significant impact on thiobarbituric acid reactive substances (TBARs). In general, Dl-α tocopheryl acetate supplemented for 90 days improved the oxidative stability of beef meat stored under commercial retail conditions.

Meat traditions. The co-evolution of humans and meat.

The debate on the future of meat centres on recent environmental, economical, ethical, and health issues, whereas historical dimensions are all too often overlooked. The fiery discussions are nevertheless affected by an underlying legacy of "meat traditions" and accompanying hunting, slaughtering, eating, and sharing activities, rituals, and rites. Eating meat is a biocultural activity. Therefore, a closer inspection of the evolutionary, collective, and semiotic aspects of meat in human societies is required. This study ventures such an exploration based on a heuristic model inspired by Maslow's pyramid of needs, distinguishing between physiological, security, community, value, and holistic levels. Besides the potential relevance of an innate craving, it is argued that meat has interfered with the development of fundamental human characteristics, both as a physical and conceptual resource. This relates, amongst others, to elements of gender differentiation, cooperation and reciprocity, social stratification and power, religion, cultural expression, and identity. As such, meat traditions provide a basis for evolutionary and long-term social processes, on which more recent and shallow courses of action are superposed, affecting contemporary behaviour. Several research questions were identified to further explore and anticipate the impact of meat on human populations and their societal and economic functioning.

Performance and economic analyses of year-round forage systems for forage-fed beef production in the Gulf Coast.

On a global scale, most beef is produced from grazing pastures or rangelands. Certain limitations exist, however, such as not having adequate animal rates of gain for marbling and availability of adequate forage nutritional value and quantity for constant animal weight gains. In the last 20 yr, there has been an increased interest in forage-fed beef for multiple reasons (health related, environmental concerns, and welfare issues). Starting on June 5, 13, 14, and 8 in 4 consecutive yr, 54 steers (initial BW=259±5.6 kg; average of 9 mo of age) were randomly allotted to 3 yr-round forage systems. Each system occupied 6 ha/replicate and had the same stocking rate. System 1 had annual ryegrass (Lolium multiflorum) for winter grazing and bermudagrass (Cynodon dactylon) for summer grazing; while Systems 2 and 3 added rye and a clover mix to the ryegrass and diversified the use of pastures in the fall (dallisgrass [Paspalum dilatatum] and clovers [Trifolium spp.]). System 3 added the use of annual summer forages. During their respective growing season for each forage or forage mix, mass and height did not limit animal performance; however, there was a sampling date effect (P<0.05) for nutritive value variables since it decreased as forages became mature. The ADG observed (0.44 kg) for all systems (P=0.78) during summer was lower than expected and might have been limited by the observed temperature as well as forage nutritive value. Systems 1 and 2 had more grazing days (P=0.03) during summer (155 and 146 d, respectively) compared to System 3 (132 d) due to the greater pasture area of bermudagrass in those systems. Steers in System 3 were fed more hay for a longer period of time (P<0.05) than on the other 2 systems. System 1 and 2 produced more hay per hectare than System 3 (P<0.05). No differences (P>0.05) were detected between systems in ADG year round, during the winter season, or carcass characteristics. Return over total direct costs and total specified expenses were greater for Systems 1 and 2, while System 3 was the lowest. Hay making and bale sales played a major role in explaining the economic results of this study. Where possible, year-round forage systems are a viable alternative for forage-fed beef production; however, the low gains during summer and forage availability during the transition period when hay is necessary deserve further research to find alternatives to improve productivity during those times of the year.

Reduction of microbiological risk in minced meat by a combination of natural antimicrobials.

BACKGROUND: Responsibility for food safety must be taken through the entire food-production chain, to avoid consumer cross-contamination. The antimicrobial activities of an Alpinia katsumadai seed extract and epigallocatechin gallate (EGCG), and their combination, were evaluated against individual food-borne pathogenic strains of Listeria monocytogenes, Escherichia coli and Campylobacter jejuni, individually and as a cocktail, in chicken-meat juice and sterile minced meat as food models, and in minced meat with the naturally present microflora, as an actual food sample. RESULTS: The antimicrobial combination of the A. katsumadai extract and EGCG was the most efficient for C. jejuni growth inhibition, followed by inhibition of L. monocytogenes, which was reduced more efficiently in the bacterial cocktail than as an individual strain. The antimicrobial combination added to minced meat at refrigeration temperatures used in the food chain (8 °C) revealed inhibition of these pathogens and inhibition of the naturally present bacteria after 5 days. CONCLUSIONS: The antibacterial efficiencies of the tested combinations are influenced by storage temperature. Food safety can be improved by using the appropriate combination of natural antimicrobials to reduce the microbiological risk of minced meat.

Exogenous proteases for meat tenderization.

The use of exogenous proteases to improve meat tenderness has attracted much interest recently, with a view to consistent production of tender meat and added value to lower grade meat cuts. This review discusses the sources, characteristics, and use of exogenous proteases in meat tenderization to highlight the specificity of the proteases toward meat proteins and their impact on meat quality. Plant enzymes (such as papain, bromelain, and ficin) have been extensively investigated as meat tenderizers. New plant proteases (actinidin and zingibain) and microbial enzyme preparations have been of recent interest due to controlled meat tenderization and other advantages. Successful use of these enzymes in fresh meat requires their enzymatic kinetics and characteristics to be determined, together with an understanding of the impact of the surrounding environmental conditions of the meat (pH, temperature) on enzyme function. This enables the optimal conditions for tenderizing fresh meat to be established, and the elimination or reduction of any negative impacts on other quality attributes.

Effect of concentrate supplementation levels on growth and slaughter characteristics of SEA and SEA × Norwegian goats under on-farm conditions.

A 2 × 3 factorial experiment was carried out to evaluate the effect of goat genotypes and different concentrate levels on growth and slaughter characteristics of Small East African × Norwegian crossbred (SEA × N) and Small East African (SEA) goats. The three concentrate levels were T0 (no access to concentrate), T66 (66 % access to ad libitum concentrate allowance) and T100 (100 % access to ad libitum concentrate allowance). Twenty-four castrated goats of each genotype (18 months old with an average weight of 16.7 ± 0.54 kg) were randomly allotted into T0, T66 and T100 treatments. Daily feed intake and fortnight body weight measurements were recorded for the whole 84-day experimental period, after which the animals were slaughtered. Feed intake of T100 animals was 536 g/day, which was 183 g/day higher than that of the T66 group. Supplemented goats (T66 and T100) had significantly (P < 0.05) higher daily gain and body condition score, and better feed conversion efficiency and dressing percentage than T0 goats. The SEA goats had higher (P < 0.05) hot carcass weight (8.2 vs. 7.9 kg) and showed better (P < 0.05) dressing percentage than SEA × N animals. Among supplemented goats, the cost of a 1-kg gain under T66 was Tshs 213/= cheaper than T100 (US$1 ≈ Tshs 1,500). It is concluded that goats should be grazed and supplemented with 353 g concentrate/day for satisfactory fattening performance and higher economic return on investment.

Such as pigs eat: the rise and fall of the pannage pig in the UK.

Mast-feeding systems once formed the mainstay of pork production across Europe, but have now largely been forgotten. One of the earliest farming practices, it allowed people to fatten pigs on an otherwise wasted resource. Mast feeding was vital in the ancient world: Rome, Saxon England and the Normans all relied heavily on woodland pigs. As time and technology advanced, mast systems became outmoded and fell into disuse. However, recent public interest in improved animal welfare and sustainable agriculture, combined with anecdotal reports of improved flavour, has once again brought mast feeding into the spotlight. This article chronicles the changes in popularity and perception of mast-feeding systems throughout history, and uses the historical perspective to outline a possible future for woodland pigs.

Re-alimentation strategy to manoeuvre body condition and carcass characteristics in cull ewes.

Improvement in body condition and carcass traits through nutritional intervention was studied in cull ewes. Sixty-eight adult non-productive Malpura ewes (average body weight 26.7 ± 0.33 kg) were randomly divided into four equal groups: G0 maintained on free grazing for 8 h on protected natural rangeland with ad libitum guar (Cyamopsis tetragonoloba) straw (GS) after grazing; G1, G2 and G3 fed with supplemental concentrate at the rate of 250 g, 2.5% of live weight (LW) and ad libitum, respectively. The experiment was continued for 90 days and daily feed intake, weekly LW and body condition score (BCS) were recorded. Intake and digestibility of nutrients were assessed by indicator method. Rumen fermentation attributes and blood biochemical profile were studied to assess the dietary effects and animals were slaughtered at the end of experiment for evaluation of carcass characteristics. Higher dry matter (DM) intake and improvement in plane of nutrition was observed in G2 and G3 with a higher LW gain (LWG) and improvement in BCS than in G0. The digestibility of DM, organic matter, CP, ADF and cellulose was higher (P < 0.05) in G2 and G3 than in G0. A lower ruminal pH and ammonia N but higher total N and trichloroacetic acid-precipitable N, an increase in holotrichs, spirotrichs and total protozoa population, increase in haemoglobin but decrease in serum total cholesterol and non-esterified fatty acids were observed in high-concentrate-fed groups. Carcass attributes revealed increase (P < 0.05) in empty LW, dressing yield, eye muscle area, subcutaneous and intramuscular fat, decrease in shear force value and higher (P < 0.05) protein content in Longissimus dorsi muscle in test groups than in the control. Above all, the G2 animals had better rumen environment and blood biochemical attributes and consumed more feed with enhanced digestibility that supported higher LWG at better feed conversion efficiency, improvement in BCS and carcass quality. Thus, re-alimentation of cull ewes with challenged feeding of concentrate at 2.5% of LW on a basal roughage diet for a period of 3 months may have promise for better economic return to the farmers with possibly meeting quality mutton for human consumption.

Effect of Flammulina velutipes on spent-hen breast meat tenderization.

An experiment was carried out to investigate the effects of powdered vegetable dip sauces to improve the tenderness of spent-hen breast meat. Our overall purpose was to find lower-priced materials for the tenderization of spent-hen breast meat. The spent-hen breast meat was dipped into vegetable powder for 24 h at 4°C, and then the samples were analyzed. In the results for vegetable-powder treated samples, those treated with papain and pineapple had higher (P ≤ 0.05) myofibrillar fragmentation indices compared with those of the other samples. The kiwi-, pineapple-, and Flammulina velutipes-powder (winter mushroom) treated samples had new peptides of about 32 kDa and degradation to 30 kDa. Also, the Flammulina velutipes-powder treated samples showed new peptides of 15 kDa. These data imply that Flammulina velutipes is superior for common use than papain or pineapple for the tenderization of spent-hen meat.

Improving functional value of meat products.

In recent years, much attention has been paid to develop meat and meat products with physiological functions to promote health conditions and prevent the risk of diseases. This review focuses on strategies to improve the functional value of meat and meat products. Value improvement can be realized by adding functional compounds including conjugated linoneleic acid, vitamin E, n3 fatty acids and selenium in animal diets to improve animal production, carcass composition and fresh meat quality. In addition, functional ingredients such as vegetable proteins, dietary fibers, herbs and spices, and lactic acid bacteria can be directly incorporated into meat products during processing to improve their functional value for consumers. Functional compounds, especially peptides, can also be generated from meat and meat products during processing such as fermentation, curing and aging, and enzymatic hydrolysis. This review further discusses the current status, consumer acceptance, and market for functional foods from the global viewpoints. Future prospects for functional meat and meat products are also discussed.

Comparison of alternative beef production systems based on forage finishing or grain-forage diets with or without growth promotants: 1. Feedlot performance, carcass quality, and production costs.

Forty Angus-cross steers were used to evaluate 5 beef cattle management regimens for their effect on growth performance, carcass characteristics, and cost of production. A 98-d growing phase was incorporated using grass silage with or without growth promotants (trenbolone acetate + estradiol implants, and monensin in the feed) or soybean meal. Dietary treatments in the finishing phase were developed, with or without addition of the same growth promotants, based on exclusive feeding of forages with minimal supplementation or the feeding of barley-based diets. Overall, ADG for animals treated with growth promotants or fed supplemented diets (soybean meal and barley) was increased (P < 0.01) by 25 and 21%, respectively, compared with steers reared on grass silage alone and not treated with growth promotants. Except for HCW (P < 0.01), the use of growth promotants did not affect carcass measurements. Increasing the proportion of barley in the diet of steers finished on forage produced a heavier HCW (P < 0.01) and a greater (P < 0.01) quality grade. Because of their lower HCW and quality grade, cattle targeted to a forage-fed, nonimplanted beef market would need to garner a 16% premium to be economically competitive with cattle finished conventionally.

Conjugated linoleic acid pork research.

The driving force behind most conjugated linoleic acid (CLA) research in swine has been related to potential improvements in animal production. Early work that used rodent models indicated that feeding CLA could potentially reduce body fat, increase lean content, increase growth rate, and improve feed conversion efficiency. Producer-backed funding organizations were, therefore, receptive to proposals to extend this research to pigs, and many studies have been completed worldwide. In general, improvements in body composition were found, but evidence indicating that CLA improves growth rate or feed conversion was limited. Inclusion of CLA into pig diets was, however, shown to increase muscle marbling fat and fat hardness, and both of these characteristics have the potential to increase carcass value. Currently, Badische Anilin- & Soda-Fabrik AG (BASF) has the international marketing license to include synthetic CLA in animal feeds, but to date this practice is not approved in Canada or the United States. If and when approval is granted, the next step in realizing CLA's economic potential would be to seek approval for claiming CLA enrichment in pork and pork products. Given the ability of swine to accumulate relatively high amounts of CLA in their tissues, pork and pork products could become an important vehicle for delivery of physiologically significant amounts of CLA to consumers.

Effect of low-dosage vitamin A and riboflavin on iron-folate supplementation in anaemic pregnant women.

A double-blind, placebo, controlled trial was conducted in Banyudono subdistrict, Boyolali regency, Central Java province, Indonesia. The aim of the study was to determine whether adding low-dosage vitamin A and riboflavin can enhance the effect of iron-folate supplementation in anaemic pregnant women. From July to November 2000, 202 pregnant women were screened for anaemia (haemoglobin < 11.0 g/dL). One hundred and three pregnant women (51%) were found to be anaemic and were then allocated alternately into four groups. Over a period of 60 days, group IF (n = 29) received iron-folate tablets (200 mg FeSO4 and 250 microg folic acid) + 5 mg glucose: group IFR (n = 22) received iron-folate tablets + 5 mg riboflavin; group IFA (n = 29) received iron-folate tablets + 2.75 mg retinyl palmitate (equal to 5000 IU vitamin A); and group IFRA (n = 23) received iron-folate tablets + 5 mg riboflavin + 2.75 mg retinyl palmitate. At the end of the study 19 pregnant women (18.4%) were excluded from the analysis because of various reasons. Statistical analysis was based on 84 women (81.5%): group IF, n = 25; group IFR, n = 22; group IFA, n = 18; and group IFRA, n = 19. Haemoglobin measurements were carried out using the Technicon H1* (cyanmethaemoglobin method). All groups showed a significant increase in haemoglobin concentration (P < 0.05), except group IFA (P > 0.05), with the highest increment being in group FR. Multiple comparisons only showed significant differences between group IFR and group IFA (P < 0.05). It can be concluded that iron-folate supplementation can increase haemoglobin concentrations in anaemic pregnant women. Adding riboflavin tends to enhance the effect of iron-folate supplementation, but this is not the case with adding vitamin A.

Constraints under organic farming on French sheepmeat production: a legal and economic point of view with an emphasis on farming systems and veterinary aspects.

Ovine meat production in France, which is continually regressing due to economic difficulties, is based on two main production systems. The first system is located in plains in which one part of the lambs born in the spring are fed grass, and the other part of the lambs are from out of the season parturitions following hormonal treatments and are fattened in sheep houses. The second system is represented by farms in the mountains using hardy breeds which have a natural faculty for out of the season breeding and whose lambs are fattened indoors, whatever the season of birth. Amongst the sanitary problems encountered, parasitism in particular of young animals, is crucial, especially for farms on plains practising grass fattening. These farmers systematically use conventional anthelmintic treatments, in particular against Moniezia and Strongyles. With organic farming, the limited number of conventional anthelmintic treatments is a strong constraint, especially for the management of young grass-fed animals. A study of 10 organic farming farms or farms converting to organic farming (six in the mountains and four in the plains) showed that the size of these farms is inferior to that of conventional ones and have technical performances which are comparable to the average with 20 to 30% extra over-prices on lamb sales. Despite this, the gross margins per ewe in organic farming are equal to the average of those for conventional farms. This is due to the high consumption of concentrate at a high cost (50 to 100% greater than that for conventional farms). Finally, to prevent sanitary risks, certain organic farmers use important amounts of feed supplements containing phytotherapy products whose costs burden a part of the financial results of the farm. On the contrary, other organic farmers are able, by adapting breeding and grazing managements, to significantly decrease animal health costs without increasing feed supplements nor decreasing zootechnical performances.