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Pasture-finishing of bison improves animal metabolic health and potential health-promoting compounds in meat

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Journal of Animal Science and Biotechnology 2023年第4期14卷 1759-1776页

作者： Stephan van Vliet Amanda D.Blair Lydia M.Hite Jennifer Cloward Robert E.Ward Carter Kruse Herman A.van Wietmarchsen Nick van Eekeren Scott L.Kronberg Frederick D.Provenza Center for Human Nutrition Studies Department of NutritionDieteticsand Food SciencesCollege of Agriculture and Applied SciencesUtah State UniversityLoganUT 84322USA Department of Wildland Resources Utah State UniversityLoganUT 84332USA Department of Animal Science South Dakota State UniversityBrookingsSD 57707USA Turner Institute of Ecoagriculture BozemanMT 59718USA Louis Bolk Institute Bunnik 3981AJthe Netherlands Northern Great Plains Research Laboratory USDA-Agricultural Research ServiceMandanND 58554USA

Background With rising concerns regarding the effects of red meat on human and environmental health,a growing number of livestock producers are exploring ways to improve production systems.A promising avenue includes agro-ecological practices such as rotational grazing of locally adapted ***,growing consumer interest in pasture-finished meat(i.e.,grass-fed)has raised questions about its nutritional ***,the goal of this study was to determine the impact of two common finishing systems in North American bison—pasture-finished or pen-finished on concentrates for 146 d—on metabolomic,lipidomic,and fatty acid profiles of striploins(*** lumborum).Results Six hundred and seventy-one(671)out of 1570 profiled compounds(43%)differed between pasture-and penfinished conditions(n=20 animals per group)(all,Pmeat,while having lower levels of a common advanced lipoxidation(4-hydroxy-nonenal-glutathione;~2-fold)and glycation end-product(N6-carboxymethyllysine;~1.7-fold)(all P<0.05).In contrast,vitamins B5,B6,and C,gamma/beta-tocopherol,and three phenolics commonly found in alfalfa were~2.5-fold higher in pen-finished animals(all P<0.05);suggesting some concentrate feeding,or grazing plants rich in those compounds,may be *** Pasture-finishing(i.e.,grass-fed)broadly improves bison metabolic health and accumulates additional po

关键词： Bison Grass-fed meat Nutrition Omega-3 fats Pasture-raised Phytochemicals

meat quality traits of four Chinese indigenous chicken breeds and one commercial broiler stock

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Journal of Zhejiang University-Science B(Biomedicine & Biotechnology) 2013年第10期14卷 896-902页

作者： Rong-fa GUAN Fei LYU Xiao-qiang CHEN Jie-qing MA Han JIANG Chao-geng XIAO Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine China Jiliang University College of Biological and Environmental Engineering Zhejiang University of Technology Hubei University of Technology Food Science Institute Zhejiang Academy of Agricultural Sciences

meat quality traits of four genotypes of Chinese indigenous chicken [Ninghai chicken(NC),frizzle chicken(FC),Ninghai xiang chicken(XC),and Zhenning loquat chicken(LC)] and one genotype of commercial broiler [Arbor Acres plus broiler(AAB)] were *** indigenous chickens were raised before the commercial chickens in order to achieve the same final processed *** chickens of NC,FC,XC,and LC showed significantly higher inosine-5′-monophosphate(IMP) content,shorter fiber diameter,and lower shear force than those of AAB(P0.05).The indigenous chickens from FC displayed the highest total lipid content in the five bird genotypes(Pmeat quality traits of the bird breeds selected in this study,and the indigenous chickens,especially the NC genotype,produced better quality meat as far as the IMP content,fiber diameters,and shear forces were concerned.

关键词： Indigenous chicken Commercial broiler meat quality Fiber diameter Inosine-5′-monophosphate

Effects of quantitative feed restriction and sex on carcass traits,meat quality and meat lipid profile of Morada Nova lambs

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Journal of Animal Science and Biotechnology 2017年第4期8卷 992-1003页

作者： Thiago L.A.C.de Araújo Elzania S.Pereira Ivone Y.Mizubuti Ana C.N.Campos Marília W.F.Pereira Eduardo L.Heinzen Hilton C.R.Magalhaes Leilson R.Bezerra Luciano P da Silva Ronaldo L.Oliveira Department of Animal Science Federal University of CearaFortaleza 60356001CearaBrazil Department of Animal Science State University of LondrinaLondrina 86051990ParanáBrazil Laboratory of Sensory Analysis Agency for Agricultural Research(EMBRAPA-Tropical Agroindustry)Fortaleza 60511110CearáBrazil Department of Animal Science Campus Professora Cinobelina ElvasFederal University of PiauíBom Jesus 64900000PiauiBrazil Department of Animal Science School of Veterinary Medicine and Animal Science/Federal University of BahiaSalvador CityBahia State 40.170-110Brazil

Background: An experiment was conducted to evaluate the effects of feed restriction(FR) and sex on the quantitative and qualitative carcass traits of Morada Nova lambs. Thirty-five animals with an initial body weight of 14.5 ± 0.89 kg and age of 120 d were used in a completely randomized study with a 3 × 3 factorial scheme consisting of three sexes(11 entire males, 12 castrated males and 12 females) and three levels of feeding(ad libitum – AL and 30% and 60% FR).Results: Entire males presented greater hot and cold carcass weights(P meat of the longissimus thoracis muscle. The meat of animals submitted to AL intake and 30% FR showed similar(P > 0.05) concentrations, and the concentrations of palmitic acid, palmitoleic acid, stearic acid, oleic acid and conjugated linoleic acid were higher(P meat of females had a higher ω6/ω3 ratio and lower h/H ratio, and females had greater levels of feeding. The meat of animals on the 60% FR diet had a greater ω6/ω3 ratio, lower h/H ratio and lower concentration of desirable fatty acids in addition to a greater atherogenicity index(AI) and thrombogenicity index(TI).Conclusion: Lambs of different sexes had carcasses with different quantitative traits without total influence on the chemical and physical meat characteristics. The lipid profile of the meat was less favorable to consumer health when the animals were female or submitted to 60% feed restriction.

关键词： Dietary restriction Fatty acid Hair sheep Lean meat Semi-arid condition

Gas stunning with CO_2 affected meat color,lipid peroxidation, oxidative stress, and gene expression of mitogen-activated protein kinases, glutathione S-transferases,and Cu/Zn-superoxide dismutase in the skeletal muscles of broilers

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Journal of Animal Science and Biotechnology 2018年第3期9卷 738-749页

作者： Lei Xu Haijun Zhang Hongyuan Yue Shugeng Wu Haiming Yang Zhiyue Wang Guanghai Qi Key Laboratory of Feed Biotechnology of Ministry of Agriculture & National Engineering Research Center of Biological Feed Feed Research Institute Chinese Academy of Agricultural Sciences College of Animal Science and Technology Yangzhou University

Background: meat color and lipid peroxidation are important traits related to meat quality. CO_2 concentration is a critical factor that can affect meat quality in the commercial use of gas stunning(GS). However, the effect and mechanism of CO_2 stunning on meat color and lipid peroxidation during long-term storage remain poorly studied. We aimed to study the effects of GS methods, especial y CO_2 concentration, on meat color and meat lipid peroxidation in broilers during long-term storage at 4 °C and to explore the potential mechanism of meat color change via lipid peroxidation and the inner lipid peroxide scavenging ***: Eighteen broilers were sacrificed after exposure to one of the following gas mixtures for 90 s: 40% CO_2+21% O_2+ 39% N2(G40%), 79% CO_2+ 21% O_2(G79%), or no stunning(0% CO_2, control). meat color, serum variables,enzyme activities, and the gene expression of mitogen-activated protein kinase(MAPK), nuclear factor-erythroid2-related factor 2(Nrf2), glutathione S-transferase(GST) and superoxide dismutase(SOD) were determined.(Continued on next page)Results: The concentrations of serum triiodothyronine(T3, P = 0.03) and the ratio of serum free triiodothyronine/free thyroxine(FT3/FT4, P meat and the TBARS3 din thigh meat(P meat(r =-0.63, P meat and in the thigh meat(r =-0.57, P = 0.01; and r =-0.53, P = 0.03 respectively). Compared with the control group, Lightness(L*)1 d(P = 0.03) and L*9 d(P < 0.01) were increased, whereas total chromatic abe

关键词： Antioxidant enzyme Broiler Controlled atmosphere stunning Gas stunning Lipid peroxidation MAPK/Nrf2/ARE meat color Oxidative stress

Pork meat Quality of Preto Alentejano and Commercial Largewhite Landrace Cross

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Journal of Integrative Agriculture 2013年第11期12卷 1961-1971页

作者： Alfredo Teixeira Sandra Rodrigues Veterinary and Animal Reserch Centre (CECAV) Agrarian School of Polytechnic Institute of BraganaCampus Sta Apolónia Apt.1172Bragan a 5301-855Portugal Mountain Research Centre(CIMO) Agrarian School of Polytechnic Institute of BraganaCampus Sta Apolónia Apt.1172Bragan a 5301-855Portugal

This work aimed to evaluate the physical-chemical characteristics of pork from a local breed （Portuguese black pork called Preto Alentejano） and a commercial breed. Sixteen animals were used, 4 females and 4 males from each breed. Animals had 80-100 kg of live weight. The longissimus muscle between the 5th thoracic vertebra and the 10th lumbar vertebra was used in the analysis. Samples were analysed for protein, fat, pigments, ashes, dry mater, water-holding capacity, and texture. Results of fat and pigments contents indicate signiifcant （P〈0.05 and P〈0.01） differences for all treatments. For protein, ashes, dry mater, water-holding capacity and texture, no signiifcant differences were found for sex. In the analysis of fatty acids composition, ten were detected, being the main ones C16：0, C18：0, C16：1, C18：1, C18：2. There was a predominance of monounsaturated fatty acids （MUFA）, followed by saturated （SFA） and polyunsaturated （PUFA）. Differences were signiifcant for sex （P〈0.01） and breed （P〈0.01）. Preto Alentejano breed and females presented the higher percentages of SFA （P〈0.01） and MUFA （P〈0.001） fatty acids. Differences between breeds might be due to breed production system and feed differences.

关键词： breed sex pork meat quality

Effects of meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage

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Agricultural Sciences in China 2009年第12期8卷 1475-1481页

作者： WANG Peng,XU Xing-lian and ZHOU Guang-hong Key Laboratory of meat Processing and Quality Control,Ministry of Education/Nanjing Agricultural University,Nanjing 210095,P.R.China Key Laboratory of meat Processing and Quality Control Ministry of Education/Nanjing Agricultural University Nanjing 210095 P.R. China

This paper was designed to verify the influence of phosphate on water-holding capacity （WHC） and texture of emulsiontype sausage prepared with pre-rigor meat, ageing meat or frozen meat. Pre-rigor pork, ageing pork and frozen pork were pre-blended with five levels of phosphate and made into emulsion-type sausage. The yield, hardness and total expressible fluid （TEF） were measured with texture profile analysis machine and pressiometer when emulsion-type sausage was produced. Meanwhile, hardness and purge loss （PL） were measured during 30 d storage. As emusion-type sausage made by pre-rigor meat, higher yield and relatively stable hardness could be found. It indicated that increasing of phosphate level caused an alleviatable effects in increasing of hardness when emulsion-type sausage made by pre-rigor meat, but opposite effects made by ageing meat or frozen meat. The distribution of PL of emulsion-type sausage was found to be affected by phosphate addition. Significant decrease of PL could not be obtained by increasing of phosphate level during storage. Pre-rigor meat improved WHC and texture of emulsion-type sausage. Problem of WHC and texture of emulsiontype sausage during storage could not be resolved by single use of phosphate at relatively higher level （3%） of NaCl.

关键词： meat emulsion-type sausage water-holding capacity texture

Effects of melatonin implantation on carcass characteristics, meat quality and tissue levels of melatonin and prolactin in Inner Mongolian cashmere goats

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Journal of Animal Science and Biotechnology 2019年第4期10卷 1081-1088页

作者： Tao Duan Ziyuan Wu Huan Zhang Ying Liu Yan Li Wei Zhang State Key Laboratory of Animal Nutrition College of Animal Science and TechnologyChina Agricultural UniversityBeijing 100193People’s Republic of China Beijing Sunlon Livestock Development Company Beijing 100076People’s Republic of China College of Animal Science Zhejiang UniversityHangzhou 310085People’s Republic of China

Background: Implantation of goats with melatonin can induce cashmere growth and significantly increase cashmere production performance. However, the impact of melatonin implantation on the carcass characteristics,meat quality and related hormone levels in muscle and viscera of cashmere goats has not been studied. This experiment was conducted to determine the effects of melatonin implantation of cashmere goats during the nongrowing period on meat quality and related hormone levels in the tissues. It aimed to provide a theoretical basis for the practical application of melatonin in cashmere goat production ***: Melatonin implantation(2 mg/kg live weight) had no influence(P > 0.05) on daily weight gain, carcass weight, dressing percentage, loin muscle area, or the p H, moisture level, crude fat(except for Gluteus muscle) and amino acid content of muscles of cashmere goats. After implantation for 1 month, shear force of Longissimus dorsi and water loss rate of Longissimus dorsi and Biceps femoris of cashmere goats were increased(P 0.05) on the melatonin or prolactin contents of kidney, heart, spleen, liver, Longissimus dorsi, Biceps femoris and Gluteus muscles. Melatonin content of lung tissue was lowered(P meat quality indices i.e., shear force, water loss rate, ∑n-3 PUFA, ∑n-6 PUFA, and crude protein content of Longissimus dorsi;water loss rate, cooking yield and crude protein content of Biceps femoris;ether extract, c

关键词： Carcass characteristics Cashmere goat meat quality Melatonin

Association of Red meat Usual Intake with Serum Ferritin and the Risk of Metabolic Syndrome in Chinese Adults: A Longitudinal Study from the China Health and Nutrition Survey

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Biomedical and Environmental Sciences 2020年第1期33卷 19-29页

作者： HUANG Li Na WANG Hui Jun WANG Zhi Hong ZHANG Ji Guo JIA Xiao Fang ZHANG Bing DING Gang Qiang National Institute for Nutrition and Health Chinese Center for Disease Control and PreventionBeijing 100050China

Objective The present study aimed to investigate the association of red meat usual intake with metabolic syndrome(Met S),and explore the contribution of red meat usual intake to serum *** Based on the data from the longitudinal China Health and Nutrition Survey(CHNS),2,797 healthy adults aged 18–75 years without hypertension,diabetes,and Met S were selected in 2009 as subjects and follow-up studies were carried out till *** used the National Cancer Institute(NCI)method to estimate the usual intake of *** logistic regressions were performed to evaluate the association between red meat usual intake and the risk of Met *** regression analysis was used to study the relationship between red meat consumption and serum ferritin *** After adjusting for potential confounders,red meat,and fresh red meat were positively associated with the risk of Met S(RR=1.41,95%CI:1.05–1.90 and RR=1.37,95%CI:1.02–1.85,respectively).These relationships showed increasing trend(Pmeat and fresh red meat usual intake had a significant positive association with serum ferritin levels across the entire conditional serum ferritin distribution(Pmeat did not exhibit a similar *** Higher red meat usual intake was associated with an increased risk of Met S and elevated serum ferritin levels.

关键词： Usual intake Red meat Metabolic syndrome Serum ferritin

Determination of the available energy values and amino acid digestibility of Flammulina velutipes stem waste and its effects on carcass trait and meat quality fed to growing-finishing pigs

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Journal of Animal Science and Biotechnology 2020年第3期11卷 747-766页

作者： Xuzhou Liu Bo Zhang Hansuo Liu Gang Zhang Jinbiao Zhao Ling Liu Xiangshu Piao Hui Song Shuai Zhang Yu Li Institute of Mycology Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal FungiJilin Agricultural UniversityChangchun 130118China State Key Laboratory of Animal Nutrition Ministry of Agriculture Feed Industry CentreChina Agricultural UniversityBeijing 100193China

Background:Flammulina velutipes stem waste(FVS)is the by-product of mushroom *** objectives of this study were to determine the available energy and amino acid digestibility of FVS fed to pigs,and to evaluate the effects of dietary FVS inclusion on growth performance,biochemical profile of serum,fecal short chain fatty acid(SCFA)concentration,carcass traits,meat quality,intestinal morphology and microflora of *** Exp.1,twelve crossbred barrows with initial body weight(IBW)of 37.48±4.31 kg were randomly allotted to 2 dietary treatments,including a corn basal diet and an experimental diet containing 24.35%*** Exp.2,twelve barrows fitted with an ileal T-cannula(IBW:32.56±1.67 kg)were randomly allotted to 2 dietary treatments,which included a N-free diet and an experimental diet containing 40.0%*** Exp.3,ninety growing pigs(IBW:63.98±6.89 kg)were allotted to 1 of 3 treatment diets for 63 d,including a basal diet and 2 experimental diets with 2.5%and 5%FVS,***:The digestible energy(DE)and metabolizable energy(ME)of FVS were 4.58 and 4.06 MJ/kg on dry matter basis,respectively,and the standardized ileal digestibility(SID)of indispensable AAs ranged from 17.50%to 59.47%.Pigs fed diets with 2.5%FVS showed no difference on average daily gain(ADG)and gain to feed ratio(G/F).Although dietary 5%FVS inclusion impaired apparent total tract digestibility(ATTD)of organic matter and gross energy,it elevated the SCFA concentration(P≤0.04)in gut and antioxidant capacity in *** addition,dietary FVS inclusion depressed the backfat thickness(P=0.03)in *** longissimus dorsi muscle of pigs fed FVS revealed higher n-3 polyunsaturated fatty acid concentration and optimized fatty acid *** 2.5%FVS inclusion also improved the intestinal development and health by increasing the villius height to crypt depth ratio(V/C)in jejunum(P<0.01),and promoting microbial diversity and beneficial microbiota ***:It is feasible

关键词： Amino acid digestibility Available energy Fiber Flammulina velutipes stem waste Growing-finishing pigs Growth performance meat quality