Rehabilitation of Barbarine cull ewes using rosemary residues and linseed: effect on weight gain,carcass characteristics and meat quality

The cull ewes represent an important part of sheep flock. However, this category of animal is often submitted to under nutrition leading to poor BW and skeletal carcasses. Their rehabilitation using a high energy diet can be an alternative to improve their body condition. The objective of this experiment was to study the BW gain and carcass characteristics of Barbarine cull ewes using rosemary (Rosmarinus officinalis L.) distillation residues (RR) and extruded linseed. For this, 28 ewes above 6 years old and 33±0.5 kg of BW were divided into four groups: CCC was fed 500 g of barley-straw with concentrate, RCC received 300 g of straw and 200 g of RR as basal diet with concentrate; whereas two other groups received the experimental concentrate, containing 10% of linseed, with 500 g of straw for CLC and 300 g of straw plus 200 g of RR for RLC group. At the end of experiment (90 days), all animals were slaughtered. For all ewes, the daily concentrate intake averaged 700 g; the average daily gain was 131 g and the slaughter BW 43.4 kg without significant difference between groups. Neither basal diet nor concentrate type did affect the carcass’ weight, yield and composition. In addition, the organ’s proportions were similar for all groups. The RR intake slightly improved muscle’s protein content (P=0.03) and tended to decrease initial pH (P=0.06) and to increase meat redness (P=0.06), whereas linseed concentrate had no effect on meat color and its chemical composition. The subcutaneous fat color and firmness score relived a good quality trade for carcasses from all diets, in spite of higher yellowness and lower firmness recorded for linseed diet (P<0.05), which were moderately improved by rosemary combination with linseed. To conclude, the Barbarine cull ewes could gain up to 120 g/day in BW. The used diets permitted this BW gain without undesirable effects on carcass characteristics and meat quality. However, the study of meat fatty acid profile and antioxidant status should continue.     

RNA‐seq analysis reveals new candidate genes for drip loss in a Pietrain × Duroc × Landrace × Yorkshire population

Drip loss, one of the most important meat quality traits, is characterized by low heritability. To date, the genetic factors affecting the drip loss trait have not been clearly elucidated. The objective of this study was to identify critical candidate genes affecting drip loss. First, we generated a Pietrain × Duroc × Landrace × Yorkshire commercial pig population and obtained phenotypic values for the drip loss trait. Furthermore, we constructed two RNA libraries from pooled samples of longissimus dorsi muscles with the highest (H group) and lowest (L group) drip loss and identified the differentially expressed genes (DEGs) between these extreme phenotypes using RNA‐seq technology. In total, 25 883 genes were detected in the H and L group libraries, and none was specifically expressed in only one library. Comparative analysis of gene expression levels found that 150 genes were differentially expressed, of which 127 were upregulated and 23 were downregulated in the H group relative to the L group. In addition, 68 drip loss quantitative trait loci (QTL) overlapping with 63 DEGs were identified, and these QTL were distributed mainly on chromosomes 1, 2, 5 and 6. Interestingly, the triadin (TRDN) gene, which is involved in muscle contraction and fat deposition, and the myostatin (MSTN) gene, which has a role in muscle growth, were localized to more than two drip loss QTL, suggesting that both are critical candidate genes responsible for drip loss.     

The use of a bacteriophage cocktail as a biocontrol measure to reduce Salmonella enterica serovar Enteritidis contamination in ground meat and goat cheese

We evaluated the effectiveness of phages on meats and goat cheese contaminated with Salmonella Enteritidis (SE). In meats, reductions of SE were observed during the whole experiment, while in goat cheese a reduction was only observed at day 3. We discuss the relevance of phages as a biocontrol in food.     

New food sources,conservation of biodiversity and sustainable development: can unconventional animal species contribute to feeding the world?

There is increasing interest in the potential of animal species that do not currently fall within the scope of conventional livestock farming to supplement the production of animal protein for human consumption. This paper provides an overview of the current situation and the conditions the led to it, and offers an analysis of the future of wildlife usage within the general framework of sustainable development.     

Selection of a proteolytic enzyme to solubilize lean beef tissue

Many proteases are available for the hydrolysis of various protein substrates. The qualitative effect of most experimental variables on reaction progress is known, so it is possible to devise a rational procedure for selecting the best enzyme. Reaction time and enzyme concentration should be chosen in the region where they have little effect on reaction progress. Substrate concentration should be low to avoid possible product inhibition. Each enzyme should be tested at its optimum pH, and at a range of temperatures around (mainly below) the reported temperature optimum. Enzyme cost and other relevant factors should also be considered in the enzyme selection. Using this selection procedure Alcalase was chosen as the most appropriate enzyme for solubilizing lean beef tissue.     

肉制品腐败变质原因分析

对真空软包装肉制品腐败变质原因分析表明：生物性因素是主要原因之一,污染微生物是乳酸球菌和芽胞杆菌;变质产品中的微生物数量及因此造成的酸化,不足以单方面造成产品变质,与产品含水量有关,是生物因素与非生物因素联合作用导致产品液化胀袋而变质;乳酸球菌由污染的冻结肉携带,而污染的芽胞杆菌是生产器具消毒不彻底造成的。     

Consistency statistics and genetic parameters for taste panel assessed meat quality traits and their relationship with carcass quality traits in a commercial population of Angus-sired beef cattle

Sensory traits, such as juiciness and tenderness, are known to be important to the consumer and thus will influence their consumption of meat, specifically beef. These traits are difficult to measure and often require the use of taste panels to assess the complex parameters involved in the eating experience. Such panels are potentially a large source of measurement error, which may reduce the effectiveness of breeding programmes based on the data they generate. The aim of this study was to assess the quality of such taste panel-derived sensory traits as well as calculating genetic parameters and residual correlations for these traits along with a further set of traditional carcass quality traits. The study examined a sample of 443 Aberdeen Angus-cross animals collected from 14 breeder-finisher farms throughout Scotland. To assess the quality of the taste panel measurements, three consistency statistics were calculated: (i) panel-member consistency, i.e. the extent to which an individual panel member varied in their scoring for a given trait over the period of the experiment; (ii) repeatability, i.e. the consistency with which an individual panel member was able to score a trait on repeated samples from the same animal; and (iii) reproducibility, i.e. the extent to which taste panel members agreed with each other when scoring a trait. These consistency statistics were moderately high, particularly for panel-member consistency and reproducibility, with values ranging from 0.48 to 0.81 and 0.43 to 0.73 respectively. Estimated heritabilities were low for most of the sensory taste-panel-evaluated traits where the maximum value was 0.16 for overall liking. Residual correlations were high between many of the closely related sensory traits, although few significant correlations were found between the carcass quality data and meat quality traits.     

Effect of fast-, medium- and slow-growing strains on meat quality of chickens reared under the organic farming method

The characteristics of meat quality, chemical and fatty acid composition, from fast-growing (FG) and medium-growing (MG) meat-type and slow-growing (SG) egg-type chickens reared under organic conditions were compared. Three-hundred and sixty 1-day-old male chicks, equally divided into three experimental groups represented by strains (FG: Cobb 700, MG: Naked neck Kabir and SG: Brown Classic Lohman) were housed into three poultry houses with outdoor pasture availability of 10 m(2)/bird located in the same Research Centre of the University of Perugia. All the birds were fed ad libitum the same diets formulated according to the European Union (EU) Regulations by using organic raw materials. Birds from the FG and MG groups were raised until 81 days, whereas birds from the SG group were raised until 96 days in order to achieve an acceptable market live weight. SG birds showed significantly (P < 0.01) higher breast meat drip and cook losses, Allo-Kramer shear values and collagen content. In comparison with FG and SG, MG exhibited a higher breast meat pH (5.86% v. 5.79% and 5.78%, respectively; P < 0.01) and a lower lightness (54.88% v. 57.81% and 56.98%, respectively; P < 0.05). Genotype dramatically affected the lipid content as well as the fatty acid composition of both breast and thigh meat. SG exhibited the lowest content of lipid, both in breast and in thigh meat, the lowest proportions of monounsaturated fatty acids (MUFA) and the highest proportions of polyunsaturated fatty acids (PUFA). The total n-3 PUFA of SG breast meat was double that of FG meat and intermediate with respect to MG birds (8.07% v. 4.07% v. 5.14% total fatty acids; P < 0.01). The fatty acid composition of thigh meat is similar to that of breast meat, but the differences among genotypes are less pronounced. Total saturated fatty acids were not affected by the genotype. In conclusion, meat functional properties of FG and MG strains appeared much more attractive both for industry and consumer (lower drip and cook losses and higher tenderness), whereas from a nutritional point of view, meat from SG appeared healthier (less fat and higher content of n-3 PUFA) and thus might better fit with the consumer's expectations of organic products.