Article
Food Science & Technology
Francisco A. Cigarroa-Vazquez, Lorenzo Danilo Granados-Rivera, Rodrigo Portillo-Salgado, Joel Ventura-Rios, William Esponda-Hernandez, Jose A. Hernandez-Marin, Alvar A. Cruz-Tamayo, Yuridia Bautista-Martinez
Summary: The study found that heat treatments increased the levels of saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs) in the meat of native guajolote, while decreasing polyunsaturated fatty acids (PUFAs). Additionally, heat treatments resulted in an increase in the dietary saturated fatty acid index and atherogenic index in guajolote meat, with a decrease in essential and undesirable hypercholesterolemic fatty acid indices.
Article
Plant Sciences
Akram Feizabadi, Ghorban Noormohammadi, Foad Fatehi
Summary: The management of organic fertilizers and irrigation regimes have become the main focus in agricultural practices in recent years. The study evaluated the growth, physiological properties, and fatty acid composition of six rapeseed cultivars under different irrigation regimes and vermicompost application. The results showed that drought stress reduced plant growth and yield, but increased proline concentration, with Zafar and Hyola4815 cultivars performing the best under well-water conditions.
JOURNAL OF SOIL SCIENCE AND PLANT NUTRITION
(2021)
Article
Food Science & Technology
Tersia Needham, Retha A. Engels, Louwrens C. Hoffman
Summary: This study found that the production system of impala can affect the sensory and fatty acid profiles of their muscles, with impala produced extensively having distinct sensory profiles compared to intensive and semi-extensive systems. Despite different sensory attributes, impala meat from all systems generally had low fat contents and desirable fatty acid profiles.
Article
Food Science & Technology
Yang Yayuan, Han Ling, Yu Qunli, Gao Yongfang, Shi Hongmei
Summary: By inhibiting caspases in skeletal muscle, morphological changes in muscle fibers can be prevented, affecting the activity of other protease families and therefore impacting meat tenderness. Proteolysis is inhibited in this process, maintaining a better muscle structure.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Chemistry, Applied
Luca Maria Chiesa, Federica Di Cesare, Giacomo Mosconi, Radmila Pavlovic, Maria Campaniello, Michele Tomaiuolo, Michele Mangiacotti, Eugenio Chiaravalle, Sara Panseri
Summary: This study used a lipidomics strategy to evaluate the lipid profile of irradiated chicken, turkey, and mixed ground meat. Oxidation reactions triggered by irradiation were observed, and different levels of irradiation affected the lipid profile of the samples differently. Characteristic changes in specific lipid categories were identified. The qualitative variations in lipid portions could be valuable for detecting irradiation treatment in samples from animal origin.
Article
Agriculture, Dairy & Animal Science
Mariana Almeida, Sofia Garcia-Santos, Daniela Carloto, Andre Arantes, Jose M. Lorenzo, Jose Antonio Silva, Virginia Santos, Jorge Azevedo, Cristina Guedes, Luis Ferreira, Severiano Silva
Summary: This study evaluated the effects of partial replacement of soybean meal with lupins on carcass traits, meat characteristics, and meat fatty acid profile in lambs. The results showed that lupins had similar effects to soybean meal on carcass composition and meat quality.
Article
Food Science & Technology
Yang Wang, Xiaojing Tian, Xinzhu Liu, Jinfeng Xing, Chen Guo, Yuehong Du, Huan Zhang, Wenhang Wang
Summary: This study evaluated the effects of different cooking time and temperature on the physical properties of yak muscle, showing that temperature had more significant impacts on cooking loss, moisture content, and redness. The use of CHP staining revealed the denaturation process of collagen in different parts of the muscle as temperature increased.
Article
Agriculture, Multidisciplinary
L. de O. Queiroz, A. M. Barbosa, G. B. Mourao, M. A. Fonseca, L. F. B. Pinto, J. M. da Silva Junior, T. M. Silva, A. G. V. O. Lima, L. R. Bezerra, R. L. Oliveira
Summary: This study evaluated the effect of roughage:concentrate ratio and particle size of physically effective neutral detergent fibre in forage on the performance, carcass traits, and meat quality of lambs. It was found that lower roughage ratios improved lamb performance and feed efficiency, but resulted in reduced concentrations of polyunsaturated fatty acids in the meat. Increased roughage and larger particle size of the neutral detergent fibre improved the concentrations of polyunsaturated fatty acids while decreasing the ratio of n-6 to n-3 fatty acids in the meat.
JOURNAL OF AGRICULTURAL SCIENCE
(2021)
Article
Food Science & Technology
Paolo Polidori, Natalina Cammertoni, Giuseppe Santini, Yulia Klimanova, Jing-Jing Zhang, Silvia Vincenzetti
Summary: The study showed that donkey foals reared under intensive feeding system had higher body weight, carcass weight, intramuscular fat content, and Thrombogenic Index, while those reared under extensive feeding system had higher protein and unsaturated fatty acid content.
Article
Agriculture, Dairy & Animal Science
Egle Lebednikaite, Dovile Klupsaite, Elena Bartkiene, Jolita Klementaviciute, Ernestas Mockus, Lina Anskiene, Zana Balciauskiene, Alius Pockevicius
Summary: This research discovered that pectoralis major myopathies have an impact on the physical parameters, fatty acid profile, and volatile organic compound composition of chicken breast meat. Elevated levels of hexanal in muscles affected by myopathies suggest a potential role of oxidative stress in the development of these myopathies.
Article
Agriculture, Dairy & Animal Science
Zenon Nogalski, Paulina Pogorzelska-Przybylek, Monika Sobczuk-Szul, Monika Modzelewska-Kapitula
Summary: The study compared the effects of rearing systems and fattening intensities on the bioactive compounds content in beef from young bulls. Natural calf rearing followed by intensive fattening was shown to produce beef with optimal sensory attributes and high nutritional value. The study also found that meat from bulls reared with nurse cows had better eating quality and higher concentrations of certain fatty acids, minerals, and vitamins compared to meat from bulls fed milk replacer.
Article
Agriculture, Dairy & Animal Science
Violeta Razmaite, Ruta Sveistiene, Alma Rackauskaite, Virginija Jatkauskiene
Summary: Horses have been significant in human history, serving various purposes including consumption. Horse meat consumption has different cultural meanings across countries, with meat quality influenced by gender. Overall, horse meat is considered to be beneficial for human health.
Article
Chemistry, Applied
B. Pretorius, H. C. Schonfeldt
Summary: This study aimed to investigate the impact of offal on fatty acid composition and lipid quality, finding that offal can provide beneficial fatty acids for the diet.
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
Lingling Chang, Qingping Tang, Rui Zhang, Shengyong Fu, Chunyu Mu, Xinyue Shen, Zhu Bu
Summary: This study evaluated the nutritional value of Chinese local pigeon varieties by analyzing the meat quality parameters, conventional nutritional compositions, inosine, amino acids, and fatty acids contents of four Chinese local pigeon varieties (Taihu pigeon, Shiqi pigeon, Tarim pigeon, and Boot pigeon) and comparing them with White King pigeons. The results showed that the local breed pigeons had dark flesh, good water retention, high protein and inosine contents, a high proportion of essential amino acids, and a low saturated fatty acid ratio compared to White King pigeons.