Your browser doesn't support javascript.
Mostrar: 20 | 50 | 100
Resultados 1 - 17 de 17
Filtrar
Mais filtros










Base de dados
Intervalo de ano de publicação
1.
Food Chem ; 305: 125445, 2020 Feb 01.
Artigo em Inglês | MEDLINE | ID: mdl-31499288

RESUMO

This research compared the distribution and mobility of water in the longissimus thoracis muscle of 51 Apulo-Calabrese and 52 crossbred pigs differing in growth performances. The Apulo-Calabrese and crossbreed pigs were fed the same diet and slaughtered at 135 and 155 kg live weight, respectively. Besides meat quality measurement, water status was assessed from transverse relaxation time (T2) weighted signals registered by Time Domain Nuclear Magnetic Resonance (TD-NMR). A mixed model indicated that Apulo-Calabrese pigs had higher a* (P-value < 0.0001), chroma (P-value < 0.0001) and total intensity (P-value = 0.011) values. A Principal Component Analysis showed that the samples from Apulo-Calabrese had higher scores along Principal Component (PC) 2 (P-value = 4.07 × 10-5) and lower scores along PC3 (P-value = 1.50 × 10-7). However PC2 and PC3 explained a low fraction of the total variance, suggesting that few differences characterize meat quality traits of the two genetic types.

2.
PLoS One ; 14(8): e0220904, 2019.
Artigo em Inglês | MEDLINE | ID: mdl-31393948

RESUMO

Development of white striping (WS) and wooden breast (WB) in broiler breast meat have been linked to hypoxia, but their etiologies are not fully understood. This study aimed at investigating absolute expression of hypoxia-inducible factor-1 alpha subunit (HIF1A) and genes involved in stress responses and muscle repair using a droplet digital polymerase chain reaction. Total RNA was isolated from pectoralis major collected from male 6-week-old medium (carcass weight ≤ 2.5 kg) and heavy (carcass weight > 2.5 kg) broilers. Samples were classified as "non-defective" (n = 4), "medium-WS" (n = 6), "heavy-WS" (n = 7) and "heavy-WS+WB" (n = 3) based on abnormality scores. The HIF1A transcript was up-regulated in all of the abnormal groups. Transcript abundances of genes encoding 6-phosphofructo-2-kinase/fructose-2,6-biphosphatase 4 (PFKFB4), lactate dehydrogenase-A (LDHA), and phosphorylase kinase beta subunit (PHKB) were increased in heavy-WS but decreased in heavy-WS+WB. Glyceraldehyde-3-phosphate dehydrogenase (GAPDH) was up-regulated in non-defective samples. The muscle-specific mu-2 isoform of glutathione S-transferases (GSTM2) was up-regulated in the abnormal samples, particularly in the heavy groups. The genes encoding myogenic differentiation (MYOD1) and myosin light chain kinase (MYLK) exhibited similar expression pattern, of which medium-WS and heavy-WS significantly increased compared to non-defective whereas expression in heavy-WS+WB was not different from either non-defective or WS-affected group. The greatest and the lowest levels of calpain-3 (CAPN3) and delta-sarcoglycan (SCGD) were observed in heavy-WS and heavy-WS+WB, respectively. Based on micrographs, the abnormal muscles primarily comprised fibers with cross-sectional areas ranging from 2,000 to 3,000 µm2. Despite induced glycolysis at the transcriptional level, lower stored glycogen in the abnormal muscles corresponded with the reduced lactate and higher pH within their meats. The findings support hypoxia within the abnormal breasts, potentially associated with oversized muscle fibers. Between WS and WB, divergent glucose metabolism, cellular detoxification and myoregeneration at the transcriptional level could be anticipated.

3.
Food Res Int ; 115: 369-376, 2019 01.
Artigo em Inglês | MEDLINE | ID: mdl-30599954

RESUMO

Over the past several decades, as a result of the increasing growth rate and body size of modern hybrid birds, poultry industry has been facing up the occurrence of many breast meat abnormalities, such as White Striping (WS), Wooden Breast (WB) and Spaghetti Meat (SM), whose incidence has recently reached alarming levels. Thus, the present study aimed at simultaneously investigating the implications of WS, WB and SM abnormalities on meat colour, pH, proximate composition, fatty acid profile, collagen, thermal properties as well as texture and water mobility, assessed on both superficial and deep section of Pectoralis major muscle. Overall, the occurrence of breast abnormalities is associated with a higher ultimate pH and a significant increase in moisture and fat level, coupled with a decrease in protein and ash content with WB showing the most detrimental effect. However, fatty acid profile resulted to be mildly modified only by WS. Moreover, WB fillets showed significantly higher (P < .001) collagen content and stromal protein denaturation enthalpy associated with an altered water distribution and mobility within the muscle tissue. On the contrary, SM samples displayed a lower (P < .001) collagen cross-linking and a softer texture after the cooking. Overall, these findings reveal that the occurrence of WB abnormality exerts a more profound and prominent effect on meat quality traits rather than the presence not only of WS, but also of SM.

4.
Artigo em Inglês | MEDLINE | ID: mdl-30455879

RESUMO

Background: Due to the important functions of arginine in poultry, it should be questioned whether the currently adopted dietary Arg:Lys ratios are sufficient to meet the modern broiler requirement in arginine. The present study aimed, therefore, to evaluate the effects of the dietary supplementation of L-arginine in a commercial broiler diet on productive performance, breast meat quality attributes, incidence and severity of breast muscle myopathies and foot pad dermatitis (FPD), and plasma and muscle metabolomics profile in fast-growing broilers. Results: A total of 1,170 1-day-old Ross 308 male chicks was divided into two experimental groups of 9 replicates each fed either a commercial basal diet (CON, digestible Arg:Lys ratio of 1.05, 1.05, 1.06 and 1.07 in each feeding phase, respectively) or the same basal diet supplemented on-top with crystalline L-arginine (ARG, digestible Arg:Lys ratio of 1.15, 1.15, 1.16 and 1.17, respectively). Productive parameters were determined at the end of each feeding phase (12, 22, 33, 43 d). At slaughter (43 d), incidence and severity of FPD and breast myopathies were assessed, while plasma and breast muscle samples were collected and analyzed by proton nuclear magnetic resonance-spectroscopy. The dietary supplementation of arginine significantly reduced cumulative feed conversion ratio compared to the control diet at 12 d (1.352 vs. 1.401, P < 0.05), 22 d (1.398 vs. 1.420; P < 0.01) and 33 d (1.494 vs. 1.524; P < 0.05), and also tended to improve it in the overall period of trial (1.646 vs. 1.675; P = 0.09). Body weight was significantly increased in ARG compared to CON group at 33 d (1,884 vs. 1,829 g; P < 0.05). No significant effect was observed on meat quality attributes, breast myopathies and FPD occurrence. ARG birds showed significantly higher plasma concentration of arginine and leucine, and lower of acetoacetate, glutamate, adenosine and proline. Arginine and acetate concentrations were higher, whereas acetone and inosine levels were lower in the breast of ARG birds (P < 0.05). Conclusions: Taken together, these data showed that increased digestible Arg:Lys ratio had positive effects on feed efficiency in broiler chickens probably via modulation of metabolites that play key roles in energy and protein metabolism.

5.
Nutrients ; 10(10)2018 Oct 13.
Artigo em Inglês | MEDLINE | ID: mdl-30322117

RESUMO

In the present study, two different diameter (small and large) Milano-type dry fermented sausages were industrially produced to evaluate the effect of two different LAB starter cultures (Lactobacillus sakei and Pediococcus pentosaceus) on biogenic amines (BAs) content, proteolysis, and lipolysis taking place during both fermentation and ripening. With regard to BAs, putrescine and tyramine were mostly found in fermented sausages having large diameter and those inoculated with P. pentosaceus/S. xylosus exhibited significantly higher accumulation of these compounds. Overall, the small size sausages showed a more pronounced proteolysis taking place during processing. In addition, aside from the distinctive electrophoretic bands detected with both starter cultures, a more pronounced proteolysis and a faster protein hydrolysis was observed in salami inoculated with P. pentosaceus/S. xylosus. As for lipolysis, a significantly higher amount of diacylglycerols was observed at the end of ripening in the sausages inoculated with L. sakei/S. xylosus, which concurrently exhibited an increased D32, D34, and D36 series. The results of the present study confirms profound differences in BAs concentration, proteolysis, and lipolysis. These findings are strictly dependent on the starter cultures, which demonstrates that the choice of an appropriate starter optimized for peculiar products and processes should be the key factor to improve safety and quality features of traditional fermented sausages.

6.
Avian Pathol ; : 1-3, 2018 Sep 24.
Artigo em Inglês | MEDLINE | ID: mdl-30246553

RESUMO

Selection for fast-growing and high-breast-yield hybrids has enormously increased the pressure on muscle development rate and mass, indirectly promoting the development of muscular abnormalities affecting the pectoral muscles such as White Striping, Wooden Breast and Spaghetti Meat. Macroscopically, the muscles affected by these defects exhibit distinctive traits, whereas the microscopic examinations evidenced similar histological alterations. Therefore, a common causative mechanism (involving genes related to several metabolic pathways and functional categories) underpinning the occurrence of these abnormalities may be hypothesized and directly associated with muscle hypertrophy induced by selection. Within this context, as the occurrence of growth-related abnormalities may negatively affect consumer attitude and certainly leads to considerable economic losses, resulting from meat downgrading, it clearly emphasizes the need to consider those issues related to muscle growth and meat quality when selecting meat-type genotypes.

7.
Meat Sci ; 146: 93-100, 2018 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-30142510

RESUMO

Consumption of rabbit meat traces back to the ancient civilizations that prospered around the Mediterranean. Due to their small size, rabbits have mostly been included in traditional meals for direct consumption, with little historical urgency to develop preservation methods. Therefore, rabbit-based dishes are widespread throughout Europe, but few processed products are found. Despite its longstanding culinary value, an overall decline in the consumption of rabbit meat is discernible. As for all meat, this is related to a complex assemblage of contemporary anxieties about health, animal welfare, and the environment. Also, specific categorial dynamics are at play because rabbits have superimposed roles (e.g., livestock, game, vermin, and pets). For instance, their aspect of cuteness seems to interfere with their acceptability as a food. To counter the declining consumption of this valuable meat, reassuring discourses are required to point out its historical merit in health and culture ("story meat"). Also, its distinctive sensorial traits, nutritional profile, and technological properties should be valorized.

8.
Asian-Australas J Anim Sci ; 31(11): 1807-1817, 2018 Nov.
Artigo em Inglês | MEDLINE | ID: mdl-30145875

RESUMO

OBJECTIVE: This study aimed at investigating white striping (WS) and wooden breast (WB) cases in breast meat collected from commercial broilers. METHODS: A total of 183 breast samples were collected from male Ross 308 broilers slaughtered at the age of 6 weeks (n = 100) and 7 weeks (n = 83). The breasts were subjected to meat defect inspection, meat quality determination and histology evaluation. RESULTS: Of 183, 4 breasts from 6-week-old broilers were classified as non-defective while the others exhibited the WS lesion. Among the 6-week-old birds, the defective samples from the medium size birds (carcass weight ≤2.5 kg) showed mild to moderate WS degree with no altered meat quality. Some of the breasts from the 6-week-old birds with carcass weight above 2.5 kg exhibited WB in accompanied with the WS condition. Besides of a reduction of protein content, increases in collagen matter and pH values in the defective samples (p<0.05), no other impaired quality indices were detected within this group. All 7-week-old broilers yielded carcasses weighing above 2.5 kg and showed abnormal characteristics with progressive severity. The breasts affected with severe WS and WB showed the greatest cook loss, hardness, springiness and chewiness (p<0.05). Development of WB induced significantly increased drip loss in the samples (p<0.05). Histology indicated necrotic events in the defective myofibers. Based on logistic regression, increasing percent breast weight by one unit enhanced the chance of WS and WB development with advanced severity by 50.9% and 61.0%, respectively. Delayed slaughter age from 6 to 7 weeks increased the likelihood of obtaining increased WS severity by 56.3%. CONCLUSION: Cases of WS and WB defects in Southeast Asia have been revealed. Despite few cases of the severe WS and WB, such abnormal conditions significantly impaired technological properties and nutritional quality of broiler breasts.

9.
Poult Sci ; 97(11): 4131-4136, 2018 Nov 01.
Artigo em Inglês | MEDLINE | ID: mdl-30007345

RESUMO

In the past years, consumers' concerns about sustainability and animal welfare have increased, strengthening the demand for eggs and meat produced through alternative and extensive farming methods. In addition, producers have also become increasingly interested in the recovery and exploitation of local breeds due to their adaptability to local environmental conditions, to valorize the biodiversity and to provide added value to typical products. Among the Italian local breeds, Romagnola has almost risked extinction and currently is reared in small-scale farms for eggs and meat production. The aim of this study was to characterize the egg quality traits of Romagnola chicken breed (RMG) compared to those obtained by a commercial hybrid (CONV). Ten laying hens of both Romagnola breed and Hy-Line Brown at 40 wk of age were housed in the same outdoor pen and fed the same commercial feed (ME 2,830 kcal/kg, CP 17.2%) for 10 wk. At 5 and 10 wk after housing, all the eggs laid in 4 consecutive days were collected and used for the determination of egg and eggshell characteristics as well as proximate composition and fatty acid profile of egg yolk. As expected, some important productive traits such as egg weight and production resulted higher in CONV chickens. However, eggs from RMG hens presented a higher yolk/egg ratio (31.1 vs. 24.9%; P < 0.01) as well as carotenoids (36.8 vs. 20.2 ppm; P < 0.01) and cholesterol content (12.8 vs. 11.7 mg/g of yolk; P < 0.01) than those laid by the conventional genotype. Moreover, yolks from RMG eggs were characterized by lower polyunsaturated fatty acid (PUFA) n-6 content (22.6 vs. 28.4%; P < 0.01) and PUFA n-6/n-3 ratio (11.3 vs. 13.5; P < 0.01) showing a healthier fatty acids profile than conventional eggs. These results highlighted several valuable egg quality traits of Romagnola chicken breed that might be exploited for the conservation and the development of this underutilized Italian pure breed.


Assuntos
Galinhas/fisiologia , Casca de Ovo/química , Ovos/análise , Ácidos Graxos/análise , Óvulo/química , Animais , Galinhas/genética , Feminino , Itália
10.
Poult Sci ; 96(9): 3465-3472, 2017 Sep 01.
Artigo em Inglês | MEDLINE | ID: mdl-28595272

RESUMO

Recently the poultry industry faced an emerging muscle abnormality termed wooden breast (WB), the prevalence of which has dramatically increased in the past few years. Considering the incomplete knowledge concerning this condition and the lack of information on possible variations due to the intra-fillet sampling locations (superficial vs. deep position) and aging of the samples, this study aimed at investigating the effect of 7-d storage of broiler breast muscles on histology, texture, and particle size distribution, evaluating whether the sampling position exerts a relevant role in determining the main features of WB. With regard to the histological observations, severe myodegeneration accompanied by accumulation of connective tissue was observed within the WB cases, irrespective of the intra-fillet sampling position. No changes in the histological traits took place during the aging in either the normal or the WB samples. As to textural traits, although a progressive tenderization process took place during storage (P ≤ 0.001), the differences among the groups were mainly detected when raw meat rather than cooked was analyzed, with the WB samples exhibiting the highest (P ≤ 0.001) 80% compression values. In spite of the increased amount of connective tissue components in the WB cases, their thermally labile cross-links will account for the similar compression and shear-force values as normal breast cases when measured on cooked samples. Similarly, the enlargement of extracellular matrix and fibrosis might contribute in explaining the different fragmentation patterns observed between the superficial and the deep layer in the WB samples, with the superficial part exhibiting a higher amount of larger particles and an increase in particles with larger size during storage, compared to normal breasts.


Assuntos
Carne/análise , Músculos Peitorais/fisiologia , Refrigeração , Animais , Galinhas/anormalidades , Armazenamento de Alimentos , Tamanho da Partícula , Músculos Peitorais/anormalidades , Músculos Peitorais/citologia
11.
Food Chem ; 236: 15-20, 2017 Dec 01.
Artigo em Inglês | MEDLINE | ID: mdl-28624084

RESUMO

In the quest for setting up rapid methods to evaluate water retention ability of meat microstructures, time domain nuclear magnetic resonance (TD-NMR) has gained a prominent role, due to the possibility to observe water located outside the myofibrils, easily lost upon storage or cooking. Diffusion weighted signals could be used to monitor the shape and dimension of the pores in which water is confined, thus boosting the information offered by TD-NMR. The work outlines a parsimonious model to describe relative abundance and diffusion coefficient of intra and extra myofibrillar water populations, exchange rate between them, diameter of the myofibrillar cells. To test our model, we registered diffusion and T2 weighted NMR signals at 20MHz on fresh meat from pectoralis major muscle of 100days old female turkey. We then purposely altered water distribution and myofibrils shape by means of freezing. The model predicted nicely the consequences of the imposed modifications.


Assuntos
Espectroscopia de Ressonância Magnética/métodos , Carne/análise , Água/análise , Animais , Culinária , Difusão , Feminino , Miofibrilas , Perus
12.
Heliyon ; 2(11): e00202, 2016 Nov.
Artigo em Inglês | MEDLINE | ID: mdl-27957555

RESUMO

In this preliminary investigation, different commercial categories of Italian cooked pork hams have been characterized using an integrated approach based on both sensory and fast instrumental measurements. For these purposes, Italian products belonging to different categories (cooked ham, "selected" cooked ham and "high quality" cooked ham) were evaluated by sensory descriptive analysis and by the application of rapid tools such as image analysis by an "electronic eye" and texture analyzer. The panel of trained assessors identified and evaluated 10 sensory descriptors able to define the quality of the products. Statistical analysis highlighted that sensory characteristics related to appearance and texture were the most significant in discriminating samples belonged to the highest (high quality cooked hams) and the lowest (cooked hams) quality of the product whereas the selected cooked hams, showed intermediate characteristics. In particular, high quality samples were characterized, above all, by the highest intensity of pink intensity, typical appearance and cohesiveness, and, at the same time, by the lowest intensity of juiciness; standard cooked ham samples showed the lowest intensity of all visual attributes and the highest value of juiciness, whereas the intermediate category (selected cooked ham) was not discriminated from the other. Also physical-rheological parameters measured by electronic eye and texture analyzer were effective in classifying samples. In particular, the PLS model built with data obtained from the electronic eye showed a satisfactory performance in terms of prediction of the pink intensity and presence of fat attributes evaluated during the sensory visual phase. This study can be considered a first application of this combined approach that could represent a suitable and fast method to verify if the meat product purchased by consumer match its description in terms of compliance with the claimed quality.

13.
Poult Sci ; 95(12): 2771-2785, 2016 Dec 01.
Artigo em Inglês | MEDLINE | ID: mdl-27591279

RESUMO

White Striping and Wooden Breast (WS/WB) are abnormalities increasingly occurring in the fillets of high breast yield and growth rate chicken hybrids. These defects lead to consistent economic losses for poultry meat industry, as affected broiler fillets present an impaired visual appearance that negatively affects consumers' acceptability. Previous studies have highlighted in affected fillets a severely damaged muscle, showing profound inflammation, fibrosis, and lipidosis. The present study investigated the differentially expressed genes and pathways linked to the compositional changes observed in WS/WB breast muscles, in order to outline a more complete framework of the gene networks related to the occurrence of this complex pathological picture. The biochemical composition was performed on 20 pectoralis major samples obtained from high breast yield and growth rate broilers (10 affected vs. 10 normal) and 12 out of the 20 samples were used for the microarray gene expression profiling (6 affected vs. 6 normal). The obtained results indicate strong changes in muscle mineral composition, coupled to an increased deposition of fat. In addition, 204 differentially expressed genes (DEG) were found: 102 up-regulated and 102 down-regulated in affected breasts. The gene expression pathways found more altered in WS/WB muscles are those related to muscle development, polysaccharide metabolic processes, proteoglycans synthesis, inflammation, and calcium signaling pathway. On the whole, the findings suggest that a multifactorial and complex etiology is associated with the occurrence of WS/WB muscle abnormalities, contributing to further defining the transcription patterns associated with these myopathies.


Assuntos
Galinhas/metabolismo , Doenças Musculares/veterinária , Músculos Peitorais/metabolismo , Doenças das Aves Domésticas/metabolismo , Animais , Eletroforese em Gel de Poliacrilamida/veterinária , Expressão Gênica/fisiologia , Masculino , Desenvolvimento Muscular/genética , Proteínas Musculares/metabolismo , Doenças Musculares/metabolismo , Análise de Sequência com Séries de Oligonucleotídeos/veterinária , Reação em Cadeia da Polimerase em Tempo Real/veterinária
14.
Food Chem ; 197(Pt A): 670-5, 2016 Apr 15.
Artigo em Inglês | MEDLINE | ID: mdl-26617002

RESUMO

Protein oxidation is considered an ongoing deteriorative process during storage of fresh and processed meat. Carbonyl compounds have traditionally been detected spectrophotometrically after derivatization with 2,4-dinitrophenylhydrazine (DNPH) to form protein-bound hydrazones with absorbance at 370 nm. Here we describe a novel DNPH-based method to quantify protein carbonylation in muscle and meat. The additional steps of the novel method aimed at increasing the protein solubility and inducing protein unfolding before labeling with DNPH. Compared to the traditional method, the new procedure reflected an increased protein carbonylation level measuring overall two to fourfold more carbonyls in muscles from different species as well as in soluble, salt-soluble and insoluble protein fractions. The study suggested that protein unfolding is a more important phenomenon than solubilization for increased DNPH labeling. The novel method resulted in three to fourfold larger carbonyl content determined in chicken, pork and beef (2.8, 3.6 and 3.1 nmol/mg of protein, respectively).


Assuntos
Hidrazinas/análise , Carne/análise , Músculo Esquelético/química , Carbonilação Proteica , Animais , Bovinos , Galinhas , Proteínas na Dieta/química , Análise de Alimentos , Manipulação de Alimentos , Espectrofotometria , Suínos
15.
Poult Sci ; 93(8): 2096-102, 2014 Aug.
Artigo em Inglês | MEDLINE | ID: mdl-24902698

RESUMO

Poultry meat contains large quantities of polyunsaturated fatty acids, which lead to oxidative deterioration. Plant essential oils (EO) and natural compounds, with antioxidant properties, may be used to alleviate this problem. Two replications were conducted to evaluate the effects of a mixture (1:1) of thyme and orange oils (EO) on the quality characteristics and the oxidative stability of chicken meat (breast and wing). For each replication, 24 fresh breast fillets and 24 wings were procured from a local grocery store. The EO were added to marinade solution to achieve a final concentration of 0.55% sodium chloride, 0.28% polyphosphate, and 0.05% wt/vol of EO blend. Breasts and wings were split in 2 different groups with homogenous pH and lightness and vacuum tumbled in 2 treatments, a 0.5% EO and a control (CON, no EO). Each group was tested for pH, Commission Internationale d'Eclairage color (lightness, L*; redness, a*; yellowness, b*), moisture content, marinade uptake, purge loss, cook yield, and shear force. Susceptibility to lipid oxidation was determined on fresh and frozen meat by TBA reactive substance analysis (induced oxidation from 0 to 150 min at 37°C). The EO breasts had lower purge loss compared with CON meat. Breast did not show any color, pH, marinade uptake, cooking yield, shear force, or moisture differences due to treatment, although cooked EO breast was slightly less red than CON. The EO wings presented higher a* and b* values after marination and lower purge loss and shear force than CON. No differences were detected on wings for color, pH, marinade uptake, cooking yield, or moisture between EO and CON wings. Both fresh and frozen EO breasts and EO wings were less susceptible to the lipid oxidation during all induced oxidation times compared with CON breasts and wings. In conclusion, EO had a positive effect on broiler breast and wing lipid oxidation without negatively affecting meat quality traits.


Assuntos
Citrus sinensis/química , Armazenamento de Alimentos/métodos , Carne/análise , Carne/normas , Óleos Voláteis/química , Thymus (Planta)/química , Animais , Oxirredução , Músculos Peitorais , Asas de Animais
16.
Nutrients ; 4(1): 1-12, 2012 01.
Artigo em Inglês | MEDLINE | ID: mdl-22347614

RESUMO

Over the past 50 years the worldwide growing demand of poultry meat has resulted in pressure on breeders, nutritionists and growers to increase the growth rate of birds, feed efficiency, size of breast muscle and reduction in abdominal fatness. Moreover, the shift toward further processed products has emphasized the necessity for higher standards in poultry meat to improve sensory characteristics and functional properties. It is believed that genetic progress has put more stress on the growing bird and it has resulted in histological and biochemical modifications of the muscle tissue by impairing some meat quality traits. The most current poultry meat quality concerns are associated with deep pectoral muscle disease and white striping which impair product appearance, and increased occurrence of problems related with the meat's poor ability to hold water during processing and storage (PSE-like condition) as well as poor toughness and cohesiveness related to immaturity of intramuscular connective tissue. This paper is aimed at making a general statement of recent studies focusing on the relationship between muscle growth and meat quality issues in poultry.


Assuntos
Carne/normas , Músculo Esquelético/crescimento & desenvolvimento , Músculos Peitorais/patologia , Animais , Manipulação de Alimentos , Desenvolvimento Muscular/fisiologia , Aves Domésticas/crescimento & desenvolvimento
17.
Nutrients ; 1(2): 111-8, 2009 Feb.
Artigo em Inglês | MEDLINE | ID: mdl-22253971

RESUMO

Rabbit meat is a highly digestible, tasty, low-calorie food, often recommended by nutritionists over other meats. Currently research in the rabbit sector is interested in developing feeding strategies aiming to further increase the nutritional value of rabbit meat as a "functional food" by including n-3 polyunsaturated fatty acids (n-3 PUFA), conjugated linoleic acid (CLA), vitamins and antioxidants in rabbit diets and assessing their effects on both raw and stored/processed meat quality properties. Our recent studies indicate that the dietary inclusion from 3 to 6% of linseed might be considered as a way to achieve the enrichment of the meat with α-linolenic acid and to guarantee satisfactory product stability during further processing and storage. Considering that 6% dietary linseed corresponds to a n-3 PUFA content of 8.5% of the total fatty acids and a lipid content of 4.7 g/100 g of leg meat, a content of 396 mg n-3 PUFA/100g meat can be estimated, which represents about 19% of the recommended daily allowance (RDA) for n-3 PUFA.


Assuntos
Ácidos Graxos Ômega-3/química , Carne/análise , Ração Animal/análise , Fenômenos Fisiológicos da Nutrição Animal , Animais , Dieta/veterinária , Relação Dose-Resposta a Droga , Linho/química , Manipulação de Alimentos , Coelhos
SELEÇÃO DE REFERÊNCIAS
DETALHE DA PESQUISA