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Insights into the mechanism of L-malic acid on drip loss of chicken meat under commercial conditions

Journal of Animal Science and Biotechnology 2024年第3期15卷 1312-1324页

作者： Haijun Sun Xue Yan Lu Wang Ruimin Zhu Meixia Chen Jingdong Yin Xin Zhang State Key Laboratory of Animal Nutrition and Feeding College of Animal Science and TechnologyChina Agricultural UniversityBeijing 100193China New Hope Liuhe Co. Ltd./Key Laboratory of Feed and Livestock and Poultry Products Quality&Safety ControlMinistry of AgricultureChengduSichuan 610023China Institute of Animal Husbandry and Veterinary Medicine Beijing Academy of Agriculture and Forestry SciencesBeijing 100097China

Background A deterioration in the meat quality of broilers has attracted much more attention in recent years.L-malic acid(MA)is evidenced to decrease meat drip loss in broilers,but the underlying molecular mechanisms are still ***’s also not sure whether the outputs obtained under experimental conditions can be obtained in a com-mercial ***,we investigated the effects and mechanisms of dietary MA supplementation on chicken meat drip loss at large-scale *** Results showed that the growth performance and drip loss were improved by MA *** metabolome revealed that L-2-aminoadipic acid,β-aminoisobutyric acid,eicosapentaenoic acid,and nicotinamide,as well as amino acid metabolism pathways connected to the improvements of meat quality by MA *** transcriptome analysis further indicated that the effect of MA on drip loss was also related to the proper immune response,evidenced by the enhanced B cell receptor signaling pathway,NF-κB signaling pathway,TNF signaling pathway,and IL-17 signaling *** We provided evidence that MA decreased chicken meat drip loss under commercial *** and transcriptome revealed a comprehensive understanding of the underlying ***,MA could be used as a promising dietary supplement for enhancing the water-holding capacity of chicken meat.

关键词： drip loss Immune response L-malic acid Meat quality Metabolome Transcriptome

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Dietary Organic and Inorganic Selenium on Liver Glycogen and Lactate, pHu, Color and drip loss of Chicken Pectoralis and Gastrocnemius Muscles

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Open Journal of Animal Sciences 2016年第1期6卷 59-67页

作者： Marta del Puerto Roberto Olivero Alejandra Terevinto Ali Saadoun M. Cristina Cabrera Department of Animal Production & Pastures Nutrition and Food Quality Laboratory Faculty of Agronomy University of the Republic (UDELAR) Montevideo Uruguay Physiology & Nutrition Faculty of Sciences University of the Republic (UDELAR) Montevideo Uruguay

The effect of selenium supplementation in finishing broiler diets on meat quality was studied. A corn soya based diet was supplemented with 0.3 ppm of Se from an organic (Seleno methionine;Se-Met) or inorganic source (sodium selenite;Se-Na) and offered to Rossmale chickens from thirty five to fifty two days old. Body weight and feed consumption were recorded during the experimental period. Immediately post sacrifice liver was removed and weight was recorded. The liver glycogen and lactate content was measured. Carcass yield and abdominal fat were determined. At 24 hours post mortem, pHu, colour L*, a*, b*, H°, C*, and drip loss of the Pectoralis and Gastrocnemius muscles were determined. Se-Met supplementation significantly decreases daily food intake. Se-Na significantly increases liver glycogen and lactate content at 3 minutes post mortem. Se-Met and Se-Na significantly increase pHu as compared to the control diet. Also a Se-Met provoked a darker (lower L*) and a redder (higher a*) and a decreased tone (lower H°) in Pectoralis. Se-Met and Se-Na significantly decrease the drip loss in Pectoralis and Gastrocnemius at 24 hours post mortem. We conclude that selenium supplementation decreases food intake and improves meat quality by improving colour and decreasing drip loss, likely by a modulation of reserve of glycogen in liver. The difference among the organic and inorganic sources is not clear and requires further investigation.

关键词： Selenium pH Color drip loss Glycogen Lactate

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Effectiveness of dietary xylo-oligosaccharides for broilers fed a conventional corn-soybean meal diet

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Journal of Integrative Agriculture 2015年第10期14卷 2050-2057页

作者： SUO Hai-qing LU Lin XU Guo-hui XIAO Lin CHEN Xiao-gang XIA Rui-rui ZHANG Li-yang LUO Xu-gang Mineral Nutrition Research Division Institute of Animal Sciences Chinese Academy of Agricultural Sciences High-Technology Development Zone Functional Sugar Engineering Research Center of Shandong Province High-Technology Development Zone Shandong Key Laboratory of Straw and Stover Biorefinement Technologies

An experiment was conducted to investigate the effect of dietary supplementation of xylo-oligosaccharides（XOS） on growth performance, meat quality, immune functions, duodenal morphology and intestinal microbial populations of broilers fed a conventional corn-soybean meal basal diet. A total of 450 1-day-old commercial Arbor Acres male broiler chicks were randomly allocated by bodyweight to 1 of 5 treatments with 6 replicate cages（15 broilers per cage） for each of 5 treatments in a completely randomized design. Chicks were fed the basal corn-soybean meal diets supplemented with 0, 25, 50, 75, or 100 mg of XOS kg–1 of diet, respectively, for an experimental duration of 42 days. The results showed that supplementation of XOS affected feed conversion rate（feed/gain, F/G） during days 22–42 and 1–42（P〈0.03）, drip loss in thigh muscle（P=0.02）, and duodenal crypt depth（P=0.005） on day 42, but had no effect（P〉0.05） on all other measured indices. The chicks fed the diet supplemented with 100 mg of XOS kg–1 had the lowest（P〈0.05） F/G and drip loss in thigh muscle. The drip loss in thigh muscle decreased linearly（P=0.003） as the supplemented XOS increased. Duodenal crypt depth decreased（P〈0.05） at the supplemental level of 75 mg of XOS kg–1. The results indicate that dietary supplementations of 75 and 100 mg of XOS kg–1 are beneficial to broilers fed a conventional corn-soybean meal diet.

关键词： xylo-oligosaccharide effectiveness F/G drip loss broiler chick

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Effect of quantum therapy on pork quality

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Journal of Zhejiang University-Science B(Biomedicine & Biotechnology) 2011年第11期12卷 892-899页

作者： Martin BODNáR Jozef NAGY Peter POPELKA Beáta KORéNEKOVá Ján MAANGA Alena NAGYOVá Private Veterinary Clinique Kremnická 9040 11 Kosicethe Slovak Republic Department of Food Hygiene and Technology University of Veterinary Medicine and Pharmacy in KosiceKomenského 73041 81 Kosicethe Slovak Republic Department of Environment Veterinary Legislation and EconomicsInstitute of Forensic and Public Veterinary MedicineUniversity of Veterinary Medicine and Pharmacy in KosiceKomenského 73041 81 Kosicethe Slovak Republic

In this study the impact of quantum therapy on meat quality of slaughtered pigs was *** this purpose the pigs were treated with different doses of magnet-infrared-laser(MIL) *** were divided into four groups according to radiation doses(4096,512,and 64 Hz,and control without application),which were applied in the lumbar area of musculus longissimus dorsi(loin) at various time intervals prior to the slaughter(14 d,24 h,and 1 h).Animals were slaughtered and the meat quality was evaluated by determining of pH value(1,3,and 24 h post slaughter),drip loss,colour,and lactic acid and phosphoric acid *** therapy can be used in various fields of veterinary medicine as are surgery and orthopaedics,internal medicine,dentistry,pulmonology,gastroenterology,gynaecology,urology,nephrology,and *** results achieved showed that MIL radiation used in a short period before slaughter(1 h) can cause a change in the meat quality,as reflected by the non-standard development of pH values,increases in drip loss,and changes of meat colour.

关键词： Quantum therapy Meat quality Colour drip loss Lactic acid pH

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Meat Quality Parameters and the Effects of Stress: A Review

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Journal of Agricultural Science and Technology(B) 2019年第5期9卷 305-315页

作者： Tatiany Carvalho dos Santos Richard Stephen Gates Cecília de Fátima Souza Ilda de Fátima Ferreira Tinoco Márcia Gabrielle Lima Candidoand Letícia Cibele da Silva Ramos Freitas Department of Agricultural Engineering Federal University of VicosaVicosaMinas Gerais 36570-9000Brazil Department of Agricultural and Biological Engineering University of Illinois at Urbana-ChampaignUrbanaIllinois 61801United States

The objective of this review was to address the stress effects on meat quality considering the main attributes that involve meat *** protein production has been increasing with global demand for meat with meat quality a major concern,especially for more demanding consumers who are looking for quality products to meet their *** quality of the meat is the result of what happened to the animal throughout the production chain,that is,good rearing conditions result in a better meat *** types of stress can be harmful to animals due to inadequate or improper animal handling on farms,inadequate transport conditions,poorly maintained trucks and roads,and conditions that agitate animals can lead to bruising,thermal *** stress in animals occurs when they are in adverse conditions and can significantly compromise meat quality *** an example,stress can significantly affect meat quality parameters as drip loss(DL),meat color,change ultimate pH and cause meat *** the main parameters of evaluation used for meat quality are color,characterized by luminosity(L^*,a^*,b^*),lipid and protein oxidation,pH,water holding capacity(WHC)and *** and processing high-quality meat is a challenge since it is necessary to apply methods that promote comfort in a complete sense,in a way that minimizes inducing significant *** on the results presented it is remarkable that stress alters the meat quality,compromising the main attributes that involve it,like color,pH,WHC,Warner-Bratzler shear force(WBSF),lipid oxidation,among others andis necessary to avoid or reduce stress caused during the production of the animals to ensure a high-quality meat,resulting in greater profitability for the producer.

关键词： Animal stress drip loss farm buildings meat quality tenderness

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