The Effects of Slaughter Age and Sex on Carcass Traits, Meat Quality, and Leg Bone Characteristics of Farmed Common Pheasants (Phasianus colchicus L.).

The aim of this study was to determine the effects of slaughter age and sex on the carcass characteristics, meat quality parameters, and leg bone dimensions of common pheasants. The study material consisted of 40 common pheasants, including 10 males and 10 females at 12 weeks of age and 10 males and 10 females at 15 weeks of age. The birds were kept on a farm in a semi-intensive system. The slaughter age had significant effects on the eviscerated carcass weight; the percentage of skin with subcutaneous fat; the wings percentage; electrical conductivity (EC24); the work required to cut the samples (cutting work); redness (a*); the intramuscular fat content in the breast meat; and the protein, intramuscular fat, water, and collagen contents in the leg meat. The sex of the pheasants had significant effects on the eviscerated carcass weight; the contents of leg muscles, skin with subcutaneous fat, and wings in the carcasses; and the electrical conductivity, thermal loss, lightness (L*), and redness (a*) of the breast muscles. It also significantly affected the protein and water contents of the pectoral and leg muscles, the intramuscular fat contents of the leg muscles, the texture traits of the pectoralis major muscle, and all femur and tibia bone dimensions. The results indicate a greater influence of sex compared to slaughter age on the pheasant traits studied. We confirmed the occurrence of a clearly marked sexual dimorphism in birds of this species. Both factors (slaughter age and gender) have significant effects on the nutritional and technological value of pheasant meat. The few studies on meat texture and the dimensions of pheasant leg bones indicate a need for continued research in this area in the future.

Effective treatment of Clostridioides difficile infection improves survival and affects graft-versus-host disease: a multicenter study by the Polish Adult Leukemia Group.

Clostridioides difficile infection (CDI) is the most common cause of infectious diarrhea after allogeneic hematopoietic cell transplantation (allo-HCT). The impact of CDI and its treatment on allo-HCT outcomes and graft-versus-host disease (GVHD), including gastrointestinal GVHD (GI-GVHD) is not well established. This multicenter study assessed real-life data on the first-line treatment of CDI and its impact on allo-HCT outcomes. Retrospective and prospective data of patients with CDI after allo-HCT were assessed. We noted statistically significant increase in the incidence of acute GVHD and acute GI-GVHD after CDI (P = 0.005 and P = 0.016, respectively). The first-line treatment for CDI included metronidazole in 34 patients, vancomycin in 64, and combination therapy in 10. Treatment failure was more common with metronidazole than vancomycin (38.2% vs. 6.2%; P < 0.001). The need to administer second-line treatment was associated with the occurrence or exacerbation of GVHD (P < 0.05) and GI-GVHD (P < 0.001) and reduced overall survival (P < 0.05). In the multivariate analysis, the risk of death was associated with acute GVHD presence before CDI (hazard ratio [HR], 3.19; P = 0.009) and the need to switch to second-line treatment (HR, 4.83; P < 0.001). The efficacy of the initial CDI treatment affects survival and occurrence of immune-mediated GI-GVHD after allo-HCT. Therefore, agents with higher efficacy than metronidazole (vancomycin or fidaxomicin) should be administered as the first-line treatment.

Effect of Muscle Fibre Type on the Fatty Acids Profile and Lipid Oxidation of Dry-Cured Venison SM (semimembranosus) Muscle.

The aim of the study was to describe the effect of fibre type on the fatty acid profile and lipid oxidation observed in dry-cured ham produced from individual semimembranosus venison (roe-deer, fallow deer, deer and wild boar) muscles. The results indicated that wild boar meat was characterised by the highest percentage of IA fibres and it contained the higher percentage of MUFA, but a low of PUFA and SFA, and was characterised by a(n-6)/(n-3) ratio lower than in the case of deer meat and greater susceptibility to oxidative changes. The highest percentage of SFA, and the lowest of MUFA and PUFA, was recorded in fallow deer meat, which was also characterised by the highest percentage of white fibres. The curing and drying processes increased the percentage share of SFA and the susceptibility of muscle lipids to oxidation, decreased the percentage of PUFA, and caused insignificant changes in the (n-6)/(n-3) ratio of fatty acids. The products were also characterised by a low amount of fat.

Does Production of Clarias gariepinus × Heterobranchus longifilis Hybrids Influence Quality Attributes of Fillets?

The increase in fish and seafood consumption observed in recent years is a consequence of the growing consumers' awareness of proper nutrition. One of the possibilities to provide fish-friendly, qualitatively attractive (both in terms of nutrition and sensory quality) raw fish materials is the production of hybrids, which would improve production rates without compromising their meat quality. This study compares the carcass and fillet yields of Clarias gariepinus (C) and heteroclarias C. gariepinus × Heterobranchus longifilis (H), and the nutritional (chemical composition, fat quality) and culinary quality (structure, texture, color, cooking loss, sensory characteristics) of their meat. Significantly (p ≤ 0.05) higher carcass and fillet yield was shown for H, whose fillets had comparable sensory quality and proximal composition to C. The meat of H can be an attractive raw material for more demanding groups of consumers-for children and adolescents (due to the less intense fish tastiness), as well as for older people who have problems with chewing and digesting food (due to lower sensory chewiness and perception of connective tissue).

The Composition of the Carcass, Physicochemical Properties, Texture and Microstructure of the Meat of D11 Dworka and P9 Pekin Ducks.

The aim of the study was to determine the effects of genotype and sex on carcass composition and selected meat quality parameters of Dworka and Pekin ducks after two reproductive seasons. The research material consisted of 24 carcasses of Dworka ducks (breeding strain D11) and 24 carcasses of Pekin ducks from the herd of genetic resources (French Pekin, strain P-9). After cooling the carcasses (18 h, 2 °C), the pH values and electrical conductivity of the pectoral and leg muscles were determined, and then the carcass was dissected using a simplified method. After dissection, the pectoral and leg muscles were sampled for quality characteristics assessment. The Dworka ducks from breeding strain D11 compared to Pekin duck from conservative strain P9 were characterized by significantly (p < 0.05) higher carcass weight, protein and salt content, thermal drip, yellowness, thickness of perymisium and endomysium and lower water content of the pectoral muscle. Dworka ducks were also characterized by higher protein, salt and collagen content and higher electrical conductivity (EC24) of leg muscles than Pekin ducks. Regardless of genotype, male ducks had a higher gutted carcass weight with neck, salt content, muscle fiber cross-sectional area, fiber perimeter and diameters of pectoral muscle, and also higher protein and collagen, and lower fat content, pH24 and electrical conductivity of leg muscles. The genotype by sex interaction was significant (p < 0.05) for water, protein, fat content, perimisium thickness, cohesiveness, springiness of the pectoral major muscle, and for water content and protein of the leg muscles. The results obtained in this study demonstrate the effects of genotype and sex on the nutritional value and some technological parameters of duck meat. The studied ducks after two reproductive seasons satisfactorily meet the requirements of duck meat for consumers and duck meat processing plants.

Carcass characteristics and selected meat quality traits from commercial broiler chickens of different origin.

The aim of the study was to compare carcass and meat quality traits in 42-day-old Ross 308 and Cobb 500 broiler chickens. Forty carcasses were studied. Acidity (pH24 ) and electrical conductivity (EC24 ) of pectoralis major muscle and drumstick were determined 24 h postmortem. After carcass cutting, samples of breast and leg meat were collected for determination of quality traits. Broiler genotype had a significant effect on abdominal fat content in carcass and on water, protein, fat, sodium, and magnesium content in breast meat. Bird origin had an effect on the lightness, yellowness, horizontal diameter of muscle fiber, horizontal:vertical (H:V) diameter ratio, and most textural characteristics of pectoralis major muscle, as well as on the pH (pH24 ), electrical conductivity (EC24 ), and yellowness (b*) of leg muscles. Sex of birds had a significant effect on carcass weight, water, fat and collagen content, L*, a*, b* color attributes, and chewiness and gumminess of breast meat and on water and protein content in leg muscles. The present study provided information on the differences in carcass and meat quality between Ross 308 and Cobb 500 broiler chickens.

Carcass Characteristics, Physicochemical Properties, and Texture and Microstructure of the Meat and Internal Organs of Carrier and King Pigeons.

Pigeons have been the subject of research in the past, but the knowledge gained is incomplete and must be extended. The aim of the study was to provide information about differences in carcass weight and measurements, carcass composition, proximate chemical composition, acidity, electrical conductivity, color attributes, the texture, rheological properties and microstructure of the meat, and some biometric characteristics of the digestive system in carrier and King pigeons, and also to determine if the two compared breeds meet the expectations of pigeon meat consumers to the same extent. The study involved 40 carcasses from carrier pigeons and King pigeons after three reproductive seasons. The chemical composition was determined by near-infrared transmission (NIT) spectroscopy, color coordinates according to CIELab, the texture according to Texture Profile Analysis (TPA) and Warner-Bratzler (WB) tests, and the rheological properties of meat according to the relaxation test. The compared pigeon groups differed significantly (p < 0.05) in carcass weight and measurements, carcass composition (except breast muscle percentage), chemical composition (except leg muscle collagen content) and electrical conductivity, lightness (L*), yellowness (b*), chroma (C*) and hue angle (h*), textural characteristics (except cohesiveness and Warner‒Bratzler shear force), rheological properties, microstructure of the pectoralis major muscle, as well as the total length of intestine and its segments, duodenal diameter, weight of proventriculus, gizzard, liver, heart, and spleen. The sex of the birds had a significant (p < 0.05) effect on the carcass weight, chest circumference, carcass neck percentage, breast muscle collagen content, and caeca length. The genotype by sex interaction was significant (p < 0.05) for fat content, collagen content, hardness, sum of elastic moduli and sum of viscous moduli of the pectoralis major muscle, protein and collagen content of leg muscles, duodenal and caecal length, jejunal and ileal diameter, and spleen weight. The obtained results show a significant effect of genetic origin and sex on the nutritive and technological value of the meat, and on the digestive system development of the pigeons.

Carcass characteristics, chemical composition, physicochemical properties, texture, and microstructure of meat from spent Pekin ducks.

The aim of the study was to compare P33 (Polish Pekin), P8 (Danish Pekin), and LsA (English Pekin) ducks after 2 reproductive seasons for carcass composition and some meat quality traits. A total of 48 duck carcasses (8 male carcasses and 8 female carcasses of each genotype) were studied. Whole carcasses were dissected, and pH and electrical conductivity of the breast and leg muscles were determined 24 h postmortem. After dissection, breast and leg muscles were sampled to determine proximate composition, some minerals, and physicochemical properties. Breast muscles were also analyzed for textural characteristics, microstructural characteristics, and rheological properties. At 112 wk of age, genotype and sex were found to have no significant effect on carcass weight and percentage of carcass components. The genotype of the birds had a significant effect on the water and fat content in the pectoral and leg muscles, as well as protein and collagen in the leg muscles. The origin of the ducks had a significant impact on the magnesium content in pectoral muscles and Warner-Bratzler shear force pectoralis muscle major, as well as the electrical conductivity of the leg muscles. The differences in duck genotype had a significant effect on the sum of elastic moduli, fiber cross-sectional area, fiber perimeter, and vertical fiber diameter of pectoralis major muscle. Regardless of the genetic origin, breast muscles from 112-week-old males had a lower fat content, and male leg muscles contained more water and protein and less fat and collagen than the female muscles. The genotype by sex interaction was significant for the content of breast muscles, skin with subcutaneous fat, and neck percentage and for the water and fat content in breast and leg muscles.

Influence of marinades on shear force, structure and sensory properties of home-style jerky.

BACKGROUND: Products from dried meat have been sold for many years as snack foods. The most important sensory attributes of this type of food are texture and flavour, determined by the selection of the raw material and the effect of numerous technological factors. The aim of the study was to investigate the structure, sen- sory and mechanical properties of meat snacks produced under non-commercial conditions using wild boar, roe deer and beef as raw material. METHODS: Jerky was prepared from Longissimus muscle treated (24 h, 4°C) with the follow- ing marinades before drying at 55°C for 6 h: (a) spices, (b) lemon & honey marinade, (c) marinating with balsamic vinegar marinade, (d) dipping into pineapple marinade, and (e) using ginger marinade. The jerky’s shear and work forces, structure and sensory properties were compared. RESULTS: An increase in sensory properties and a decrease in WB parameters as a consequence in muscle structural elements changes were found in all marinate-treated samples compared to the control. The greatest changes were observed when the meat was soaked with pineapple marinade before drying. Lower ones were observed when ginger and balsamic vinegar marinades were applying, and the lowest when jerky was produced using lemon & honey. Roe deer jerky, compared to wild boar and beef, received better scores for texture, and worse for overall acceptability. CONCLUSIONS: Marinades containing proteolytic enzymes or characterized by a low pH could be used as tenderizers in jerky production from initially tough meat such as wild boar, and marinades based on lemon & honey and also vinegar could be used for flavoring tender meat with an intense aroma, such as roe deer meat.