Article
Agriculture, Dairy & Animal Science
Ehsan Sabertanha, Yousef Rouzbehan, Hassan Fazaeli, Javad Rezaei
Summary: This study compared ensiled sorghum from two varieties with corn silage and found no significant differences in ruminal variables and blood biochemistry metabolites. Additionally, the levels of anti-quality compounds in the silages were below the safe limits.
JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION
(2021)
Article
Agriculture, Multidisciplinary
Dean T. Thomas, Bonnie M. Flohr, Marta Monjardino, Angelo Loi, Rick S. Llewellyn, Roger A. Lawes, Hayley C. Norman
Summary: This study examined the implications of differences in the nutritive value of annual pasture legumes in relation to their economic value for mixed farming systems of southern Australia, showing that pastures with higher nutritive value require less supplementary feeding, resulting in reduced feeding costs.
AGRICULTURAL SYSTEMS
(2021)
Review
Agriculture, Dairy & Animal Science
D. W. Pethick, J-F Hocquette, N. D. Scollan, F. R. Dunshea
Summary: This paper focuses on improving the sensory, health attributes, and meat yield of beef and lamb meats, emphasizing the importance of accurate carcass grading systems for maximizing value and promoting the health aspects of red meats. It also highlights the need to continue improving feedback to producers to target new value opportunities transparently and quantitatively.
Article
Nutrition & Dietetics
Otilia Cristina Murariu, Florin Murariu, Gabriela Frunza, Marius Mihai Ciobanu, Paul Corneliu Boisteanu
Summary: This study evaluated the fatty acid profile and health lipid indices of sheep meat from Karakul sheep in NE Romania. The effects of age at slaughter and muscle region were studied for nutritional parameters, particularly fatty acids. The study found that sheep meat has beneficial effects on human health and provides important bioactive compounds for maintaining metabolic functions.
Article
Multidisciplinary Sciences
Larissa Fernanda Garcia, Guilherme Portes Silva, Eliana Vera Geremia, Laura Beatriz Lima Goulart, Carlos Tadeu dos Santos Dias, Sila Carneiro da Silva
Summary: In Napier elephant grass leaves, the percentage of central rib mass increases linearly with leaf blade mass, while anatomical characteristics of leaf blades show no significant variations along their length when central rib is not considered. The apical portions of long leaves exhibit similar digestibility to short leaves.
SCIENTIFIC REPORTS
(2021)
Article
Agronomy
Aklilu Mekasha, Doohong Min, Nathnael Bascom, Jessie Vipham
Summary: Increasing seeding rates can significantly reduce stalk thickness and fiber content, while increasing in-vitro organic matter digestibility concentration. Late-maturing varieties accumulate more dry matter, while early-maturing varieties have higher protein and digestibility with lower fiber content.
Article
Agriculture, Dairy & Animal Science
Zhaohua He, Long Cheng, Shaobin Li, Qiaoling Liu, Xue Liang, Jiang Hu, Jiqing Wang, Xiu Liu, Fangfang Zhao
Summary: Identification of new alternatives to antibiotics is valuable in ruminant farming. The addition of inulin and Chinese gallotannin to sheep's diet can reduce saturated fatty acids in mutton and increase unsaturated fatty acids. These supplements also improve energy and lipid metabolism, enhancing mutton quality and production performance in Hu sheep.
Article
Agriculture, Dairy & Animal Science
Mahmoud A. Elazab, Ayman M. Khalifah, Abdelmotaleb A. Elokil, Alaa E. Elkomy, Marwa M. Rabie, Abdallah Tageldein Mansour, Sabrin Abdelrahman Morshedy
Summary: The study indicated that the use of rosemary and ginger essential oils as supplements significantly improved the growth performance and meat quality of rabbits, particularly at high doses of REO and GEO.
Article
Agriculture, Dairy & Animal Science
S. Su, J. W. Ni, Y. H. Geng, W. Wang, X. Q. Xu
Summary: This study analyzed the nutrient composition of mature leaves of Toona sinensis and investigated their effects on sheep. The results showed that the mature leaves were rich in nutrients and had positive effects on meat characteristics and nutritional status of the sheep.
INDIAN JOURNAL OF ANIMAL RESEARCH
(2022)
Article
Agronomy
Pramod Acharya, Rajan Ghimire, Erik A. Lehnhoff, Mark A. Marsalis
Summary: Achieving high forage production and quality can be challenging in water-limited areas. Intensifying cropping systems with cover crops can provide agronomic and ecosystem service benefits. This study evaluated the effects of various cover crops on sorghum silage yield and nutritive value.
Article
Food Science & Technology
Rachel A. O'Reilly, Liping Zhao, Graham E. Gardner, Hailing Luo, Qingxiang Meng, David W. Pethick, Liselotte Pannier
Summary: This study investigated the sensory responses of 720 untrained Chinese consumers to Australian sheepmeat cooked using a hotpot technique. The results showed that shoulder cuts were more palatable than leg cuts, and lamb meat was preferred compared to yearling meat. Intramuscular fat and muscularity were identified as important factors affecting eating quality, with greater palatability when intramuscular fat increased and muscularity decreased. Consumers were unable to detect differences in meat quality based on animal sire type and sex. These findings highlight the importance of balanced selection for quality and yield traits in sheepmeat production.
Article
Nutrition & Dietetics
Bowen Chen, Yaojing Yue, Jianye Li, Jianbin Liu, Chao Yuan, Tingting Guo, Dan Zhang, Bohui Yang, Zengkui Lu
Summary: This study sequenced the transcriptomes and metabolomes of crossbred sheep and revealed the key genes and metabolites involved in muscle growth and meat quality. Different sire breeds were found to affect muscle development and lipid metabolism pathways. Several candidate genes were associated with muscle growth and correlated with meat quality-related fatty acid levels.
FRONTIERS IN NUTRITION
(2022)
Article
Agronomy
Jonathan O. C. Kubesch, Renata L. G. Nave, Song Cui, Gary E. Bates, David M. Butler, Vince Pantalone
Summary: Limited work has been done to develop organic forage programs in humid subtropical regions despite growing demand for high-value forage and organic products. This study compares different crops for optimizing forage production and nutritive value under organic conditions in the southeastern United States. The results show that the annual rotation treatment has the highest yield and perennial forage is favored for long-term sustainability in transitioning organic agriculture.
Article
Agronomy
Kyle M. Horn, Alexandre C. Rocateli, Jason G. Warren, Kenneth E. Turner, Joao A. Antonangelo
Summary: This study aimed to determine the nutritive value of cover crops and simulate stocker calf performance, showing that legumes had higher nutritive value and could result in higher simulated daily steer gain and total steer gain at certain locations compared to grasses and mixtures, indicating that legumes may be a more viable option due to their balanced forage yield and nutritive value relationship, while grasses and mixtures required higher stocking rates to achieve higher total steer gain.
Article
Agronomy
John A. Guretzky, Keith R. Harmoney, Joseph L. Moyer, Jerry D. Volesky, Mitchell B. Stephenson
Summary: The interseeding of annual warm-season grasses into pastures can increase forage accumulation, but there are trade-offs between nutritive value and yields. Different grass types and harvest frequencies can impact the concentrations and yields of crude protein (CP), neutral detergent fiber (NDF), and in vitro organic matter digestibility (IVOMD) in interseeded pastures.
Review
Food Science & Technology
Carolina Naves Aroeira, Vivian Feddern, Vanessa Gressler, Carmen Josefina Contreras-Castillo, David Laurence Hopkins
Summary: The use of growth promoters in animal production has been a topic of concern globally due to its potential impact on health, animal welfare, and food safety. This review presents an analysis of the legislation, restrictions, pharmacokinetics, mechanisms, and possible effects on human health from the main meat-producing countries.
FOOD REVIEWS INTERNATIONAL
(2023)
Editorial Material
Food Science & Technology
David Hopkins
Article
Food Science & Technology
Jun Yang, Xiaoyin Yang, Rongrong Liang, Lixian Zhu, Yanwei Mao, Pengcheng Dong, David L. Hopkins, Xin Luo, Yimin Zhang
Summary: This study found that a high concentration of CO2 significantly delayed bacterial growth and extended the shelf-life of beef steaks under high-oxygen modified atmosphere packaging. Microbial diversity decreased during storage, with a less complex microbial community in CO2 treated MAP steaks. The application of CO2 influenced microbiota succession and played an important role in retaining beef quality.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Xiaoyin Yang, Yi Zhang, Xin Luo, Yimin Zhang, Lixian Zhu, Baochen Xu, David L. Hopkins, Rongrong Liang
Summary: This study evaluated the combined effect of oxygen concentration and storage temperature on the color of dark-cutting beef. The results showed that combining 80%O-2-MAP with superchilling can improve the fresh color and minimize the phenomenon of persistent pink.
Editorial Material
Food Science & Technology
David Hopkins
Article
Food Science & Technology
Aristide Maggiolino, Michele Faccia, Benjamin W. B. Holman, David L. Hopkins, Andrea Bragaglio, Giuseppe Natrella, Antonio Mazzone, Pasquale De Palo
Summary: The aim of this study was to investigate the accumulation of limonene in meat and its effects on animal oxidative status and meat quality. The results showed that the concentration of limonene in meat was highest in the oral group, while the transfer rate was highest in the respiratory group. Limonene has the ability to delay oxidative processes in meat, reducing discoloration and rancidity.
Article
Food Science & Technology
Benjamin W. B. Holman, Alaa El-Din A. Bekhit, Yanwei Mao, Yimin Zhang, David L. Hopkins
Summary: The study compared the quality, colour, and shelf-life of wet aged grass and grain-fed beef. It found that shear force and particle size declined within the first 3 weeks of ageing. Extended ageing increased beef purge and pH, and decreased total moisture, drip, and cooking loss. Wet aged beef maintained 'acceptable' microbial loads for 5-8 weeks, regardless of product line, without any deterioration in quality.
Article
Food Science & Technology
Xinyi Wang, Linlin Huang, Yimin Zhang, Lixian Zhu, Xiaoyin Yang, Huixin Zuo, Xin Luo, Yanwei Mao, David L. Hopkins
Summary: The objective of this study was to investigate the effect of Peroxiredoxin 6 (Prdx 6) on beef tenderization during the early postmortem period. Longissimus lumborum (LL) samples were obtained from 6 beef carcasses at 45 min postmortem and incubated with or without the Prdx6 inhibitor (NSC348884) for different durations, followed by incubation with or without H2O2 to simulate oxidative stress. The expression of Prdx6, desmin degradation as an indicator of proteolysis, cell apoptosis rate, and caspase expression were measured. The results showed that inhibiting Prdx6 significantly reduced its expression level, while cells adaptively increased Prdx6 expression to counteract oxidative stress caused by H2O2. Furthermore, Prdx6 inhibition resulted in more severe desmin degradation, accompanied by higher apoptosis rate induced by increased caspase degradation and Bax/Bcl-2 ratio. These findings suggest that inhibiting Prdx6 could promote cell apoptosis and accelerate beef tenderization.
Article
Food Science & Technology
Songshan Zhang, Xue Chen, Xinxin Duan, Benjamin W. B. Holman, Lixian Zhu, Xiaoyin Yang, David L. Hopkins, Xin Luo, Baozhong Sun, Yimin Zhang
Summary: This study investigated the merchandising of beef under long-term superchilled storage and its effects on color and lipid oxidation. The results showed that longer superchilled storage led to rapid discoloration and lipid oxidation of beef during display.
Article
Food Science & Technology
Xuen Chen, Xin Luo, Lixian Zhu, Rongring Liang, Pengcheng Dong, Xiaoyin Yang, Lebao Niu, David L. Hopkins, Shujuan Guo, Yanwei Mao, Yimin Zhang
Summary: This study investigated the effect of superchilling on the tenderness of hot boned beef and found that superchilled samples had lower initial shear force values, clear freezing damage of muscle fibers, and higher levels of inosine 5-monophosphate. The study also observed a reduced glycolysis rate in superchilled samples, suggesting little contribution of glycolysis to the tenderization.
Article
Food Science & Technology
Arshied Manzoor, Abdul Haque, Saghir Ahmad, David L. Hopkins
Summary: The study found that the antioxidant effect of betel leaf extract (BLE) improved the microbial quality, color score, textural properties, and lipid and protein oxidative stability of meat sausages during refrigerated storage. The inclusion of BLE did not affect the proximate composition of the sausages. In addition, sensory scores were higher for the BLE-incorporated samples. Scanning electron microscopy (SEM) images showed that BLE treatment resulted in reduced surface roughness and microstructure modification compared to the control sausages. Therefore, incorporating BLE is an effective strategy to improve storage stability and reduce lipid oxidation in sausages.
Article
Food Science & Technology
Benjamin W. B. Holman, Stephanie M. Fowler, Kristy L. Bailes, Richard G. Meyer, David L. Hopkins, Edward H. Clayton
Summary: This study compared the fatty acid and mineral concentrations of lamb meat prepared to different levels of cooking doneness. Cooking loss increased with higher levels of cooking doneness. Most major fatty acids were not significantly altered by cooking, but their concentrations decreased when adjusted for cooking loss. The omega-6 to omega-3 ratio was lowest for uncooked samples and highest for well-done samples. Mineral concentrations were reduced with cooking, except for zinc, iron, and selenium, which were retained.
Article
Food Science & Technology
Jiqiang Li, Yan Zhao, Rongrong Liang, Yanwei Mao, Huixin Zuo, David L. Hopkins, Xiaoyin Yang, Xin Luo, Lixian Zhu, Yimin Zhang
Summary: This study investigated the relationship between tenderness and protein phosphorylation levels in beef muscle tissue with different ultimate pH values. The results showed that the pH values had an impact on tenderness and protein degradation. Higher phosphorylation levels of certain proteins were associated with delayed meat tenderization.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Baochen Xu, Qingwei Zhang, Yimin Zhang, Xiaoyin Yang, Yanwei Mao, Xin Luo, David L. Hopkins, Lebao Niu, Rongrong Liang
Summary: The study investigated the effects of sous vide cooking on hot-boned bovine muscles, and found that compared to other cooking methods, sous vide cooking reduced oxidation and muscle shortening, and significantly improved tenderness, water holding capacity, connective tissue content, and overall acceptability.
Article
Agriculture, Dairy & Animal Science
Benjamin W. B. Holman, Stephanie M. Fowler, Gordon Refshauge, Richard C. Hayes, Matthew T. Newell, Edward H. Clayton, Kristy L. Bailes, David L. Hopkins
Summary: This study investigated the fatty acid profile and oxidative status of lamb meat fed with a novel perennial wheat or a conventional annual wheat. The results showed that lucerne inclusion in the diet affected fatty acid concentrations, while meat from lambs fed a cereal monoculture had higher concentrations of oxidative substances and vitamin E. Additionally, regardless of the dietary treatment, the concentration of health claimable fatty acids was higher in the semimembranosus muscle.
VETERINARY AND ANIMAL SCIENCE
(2022)