Article
Agriculture, Dairy & Animal Science
D. G. Quadros, T. R. Whitney, C. Weishuhn
Summary: The particle size of roughages in lamb diets can affect intake, sorting behavior, digestibility, and rumen fluid parameters. Increasing particle size reduces rejection and increases preference for larger particles. It also increases the amount of acid detergent fiber (ADF) in the refusals. Additionally, particle size has an impact on rumen fluid volatile fatty acids (VFA) concentration and proportions.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Dairy & Animal Science
Maria M. Della Rosa, Edgar Sandoval, Peter Reid, Dongwen Luo, David Pacheco, Peter H. Janssen, Arjan Jonker
Summary: Feeding sheep with different levels of forage rape replacing ryegrass can lower methane emissions, with higher substitution levels resulting in more significant reductions. This substitution also influences rumen fermentation characteristics.
JOURNAL OF ANIMAL SCIENCE
(2022)
Article
Food Science & Technology
Livia Mateus Reguengo, Mateus Kawata Salgaco, Katia Sivieri, Mario Roberto Marostica Junior
Summary: In a world facing scarcity of natural resources and increasing chronic diseases related to unhealthy eating habits, the search for biologically active and environmentally friendly food products is growing among consumers. Agro-industrial by-products have attracted attention as a sustainable source of bioactive compounds. The review summarizes research on the potential of these by-products as food ingredients, highlighting their application in various industries and their biological capabilities.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Agriculture, Dairy & Animal Science
Francisco Requena Domenech, Pilar Gomez-Cortes, Silvia Martinez-Miro, Miguel Angel de la Fuente, Fuensanta Hernandez, Andres Luis Martinez Marin
Summary: The study investigated the estimation of methane production in lambs fattened under intensive feeding systems based on their meat fatty acid composition, establishing a highly accurate predictive model. It revealed a clear correlation between fatty acid profile and methane emissions in lamb meat.
Article
Agriculture, Dairy & Animal Science
G. de O. Santos, H. N. Parente, A. M. Zanine, T. V. C. Nascimento, A. G. de O. V. Lima, L. R. Bezerra, N. A. F. Machado, D. J. Ferreira, V. L. F. dos Santos, H. H. A. Costa, J. S. Oliveira, M. O. M. Parente
Summary: This study evaluated the effects of adding greasy babassu byproduct (GBB) in the diet of lambs. The results showed that the addition of GBB did not have a significant effect on meat quality and growth performance, but it did cause changes in the fatty acid composition in the abomasal content.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2022)
Review
Agriculture, Dairy & Animal Science
Ouranios Tzamaloukas, Marina C. Neofytou, Panagiotis E. Simitzis
Summary: By utilizing olive by-products as part of the ruminants' diet, it is possible to reduce feeding costs and management expenses while also contributing to environmental protection and resource preservation. The quality of milk and meat can be improved, benefiting consumer health, without detrimental effects on ruminal function, metabolism, or productivity.
Review
Food Science & Technology
Leticia Aline Goncalves, Jose M. Lorenzo, Marco Antonio Trindade
Summary: The research found that extracts from fruits and agro-industrial waste have antimicrobial properties, which can be used as alternatives to synthetic additives in meat products, improving microbiological stability.
Article
Microbiology
Yabo Zhao, Yanmei Zhang, Erdene Khas, Changjin Ao, Chen Bai
Summary: The objective of this study was to evaluate the effect of Allium mongolicum Regel ethanol extract on the concentration of three branched-chain fatty acids (BCFAs) in the rumen of lambs. The results showed that the extract decreased the content of certain fatty acids and altered the fermentation parameters and bacteria composition in the rumen.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Agriculture, Dairy & Animal Science
Mireia Blanco, Guillermo Ripoll, Sandra Lobon, Juan Ramon Bertolin, Isabel Casasus, Margalida Joy
Summary: The inclusion of pea in lamb fattening concentrates did not significantly affect carcass color or most meat quality parameters, but did affect cholesterol content. The 20% pea concentrate had higher cholesterol content compared to the 30% pea concentrate, and also had minor effects on saturated fatty acids and thrombogenicity index. The study concludes that including pea in lamb fattening concentrate is viable without compromising meat quality, with the 30% pea concentrate being the most suitable option to reduce dependency on soybean meal.
Article
Agriculture, Dairy & Animal Science
Mikayla L. Heimbuch, Jessie B. Van Buren, Brooklyn S. Epperson, Sierra M. Jepsen, Kayleen F. Oliver, James A. Nasados, Dino A. Vinci, Mallery Larson, Denise E. Konetchy, William J. Price, Kelly R. Vierck, Jerrad F. Legako, Kaitlyn Loomas, Kizkitza Insausti, Phillip D. Bass, Michael J. Colle
Summary: The study evaluated the growth rates, carcass quality, shelf-life, tenderness, sensory characteristics, volatile compounds, and fatty acid composition of wool, hair, and composite lambs. Wool lambs had heavier hot carcass weights, larger rib-eye area, and higher dressing percent than the other breeds. No significant differences were observed in sensory traits, lipid oxidation, shear force, or consumer acceptability between the groups. The study concluded that wool lambs had superior growth, carcass yield, and rib-eye area, making them a better choice for producers.
JOURNAL OF ANIMAL SCIENCE
(2023)
Article
Agronomy
Luis Cal-Pereyra, Jose Ramiro Gonzalez-Montana, Karina Neimaur Fernandez, Mayra Cecilia Abreu-Palermo, Maria Jose Martin Alonso, Valente Velazquez-Ordonez, Jorge Acosta-Dibarrat
Summary: The aim of this study was to investigate the influence of different sources of polyunsaturated fatty acids (PUFA) in the diet of ewes on the fatty acid profile in lamb muscles, in order to provide healthier meat for consumers. Results showed that the diet of ewes during lactation significantly impacted the lipid profile in lamb muscles, increasing the concentrations of n-3 and n-6 PUFA, ALA, LA, AA, DHA, and EPA. The supplementation of ewes with fish oil and/or a PUFA-rich diet positively influenced the LA/ALA ratio in lamb meat.
Article
Entomology
Fatma Boukid, Jordi Riudavets, Lidia del Arco, Massimo Castellari
Summary: Insects are a potential source of lipids, with fatty acid compositions and sterols varying depending on diet composition and species. H. illucens has low cholesterol but high campesterol and beta-sitosterol levels, while T. molitor and E. kuehniella have high cholesterol and low campesterol contents. Rearing insects on agro-industrial by-products can be a sustainable strategy for the circular economy, providing valuable fat sources for humans and animals.
Article
Food Science & Technology
Carlos Arce-Recinos, Jesus Alberto Ramos-Juarez, Aleida Selene Hernandez-Cazares, Maria Magdalena Crosby-Galvan, Baldomero Alarcon-Zuniga, Luis Alberto Miranda-Romero, Juan Manuel Zaldivar-Cruz, Luis Vargas-Villamil, Emilio Manuel Aranda-Ibanez, Einar Vargas-Bello-Perez, Alfonso Juventino Chay-Canul
Summary: In this study, lambs with high-RIG showed higher average daily gain and improved feed conversion. Lambs with low-RFI and high-RIG had higher values of meat cooking loss.
Article
Agriculture, Dairy & Animal Science
A. Maggiolino, A. Bragaglio, A. Salzano, D. Rufrano, S. Claps, L. Sepe, S. Damiano, R. Ciarcia, F. R. Dinardo, D. L. Hopkins, G. Neglia, P. De Palo
Summary: The study showed that the addition of red orange and lemon extract rich in anthocyanins in suckling lambs can reduce cooking loss and shear force values in meat, as well as lower the levels of oxidized substances. Additionally, the meat from lambs supplemented with RLE exhibited better yellowness values and antioxidant profile during aging compared to the control group.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Bing Wang, Yuejun Wang, Shuxian Zuo, Sijia Peng, Zhanjun Wang, Yingjun Zhang, Hailing Luo
Summary: This study investigated the meat metabolome of Tan lamb and rumen bacterial community under different feeding regimes, revealing that artificial pasture grazing led to changes in amino acid and fatty acid composition in the muscle, resulting in healthier lamb meat products.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Agriculture, Dairy & Animal Science
Goncalo Pereira, Patricia Simoes, Ricardo Bexiga, Elisabete Silva, Luisa Mateus, Tatiane Fernandes, Susana P. Alves, Rui J. B. Bessa, Luis Lopes-da-Costa
Summary: Supplementing high-yielding dairy cows with fat, especially those enriched with n-3 PUFA, can improve energy balance and immune status, leading to enhanced overall health and reproductive efficiency. The study found a positive linear relationship between rumen-protected linseed fat intake and plasma n-3 PUFA concentrations, which influenced adiponectin expression and reproductive parameters.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Food Science & Technology
Esther Baptista, Ana Borges, Teresa Aymerich, Susana P. Alves, Luis Telo da Gama, Helena Fernandes, Maria Jose Fernandes, Maria Joao Fraqueza
Summary: The application of pulsed light technology on poultry meat can effectively reduce the number of Enterobacteriaceae bacteria and change the color of treated poultry meat. Pulsed light treatment can also decrease the proportion of aldehydes in meat, particularly those associated with chicken-like, chicken skin-like, and sweet odors. Further studies are needed to explore the reduction of Campylobacter with higher energy doses of pulsed light and the impact of volatile compounds on the flavor of treated meat samples during storage.
Article
Agriculture, Multidisciplinary
M. Machado, J. Catarino, J. Almeida, I. Lopes, A. Alvarado, R. Matos, T. Ribeiro, P. Faisca, O. Moreira, D. Murta
Summary: This study assessed the effects of replacing soybean meal with black soldier fly larvae meal on broiler growth and gut health. The results showed that the inclusion of black soldier fly larvae meal did not significantly affect broiler growth and gut health, making it a sustainable feed option for broilers.
JOURNAL OF INSECTS AS FOOD AND FEED
(2023)
Article
Agriculture, Dairy & Animal Science
M. T. P. Dentinho, K. Paulos, C. Costa, J. Costa, L. Fialho, L. Cachucho, A. P. Portugal, J. Almeida, I. Rehan, A. T. Belo, E. Jeronimo, J. Santos-Silva
Summary: The use of agro-industrial by-products in animal feed is a way to reduce imports, food waste, and promote a clean and circular economy. This study examines the production of silage using by-products of carrot, sweet potato, potato, and tomato pomace in lamb diets to replace 50% of dry matter in concentrate-based diets. The effects on growth performance, meat quality, and methane production were evaluated.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Jose Santos-Silva, Susana P. Alves, Alexandra Francisco, Ana Paula Portugal, Maria Teresa Dentinho, Joao Almeida, Jose Leandro Regedor da Silva, Leticia Fialho, Liliana Cachucho, Eliana Jeronimo, Ana Barradas, Antonio Rodrigues, Nuno Rodrigues, Ricardo F. M. Teixeira, Tiago Domingos, Rui J. B. Bessa
Summary: This study compared the effects of two diets on the growth performance, carcass and meat quality, fatty acid profile, and carbon footprint of young crossbred-bulls. The results showed that a diet with high forage content and low starch content supplemented with sunflower seeds can be an alternative to conventional diets, although it may slightly reduce animal performance. This alternative diet has a strong impact on reducing dependence on external resources.
Article
Food Science & Technology
A. C. M. Vitor, M. Godinho, A. E. Francisco, J. Silva, J. Almeida, L. Fialho, D. Soldado, E. Jeronimo, N. D. Scollan, S. A. Huws, J. Santos-Silva, S. P. Alves, R. J. B. Bessa
Summary: The study aimed to compare the deposition of EPA in lamb tissues when fed freeze-dried Nannochloropsis oceanica (NO) biomass compared to other Nannochloropsis EPA sources. 28 lambs were fed one of four diets and various factors such as dry matter intake, growth, fatty acid composition, oxidative stability, and sensory traits of the meat were evaluated. The results showed that lambs fed spray-dried and freeze-dried NO biomass had higher EPA levels in their tissues compared to those fed another Nannochloropsis EPA source, but no significant difference was observed between spray-dried and freeze-dried NO biomass. The addition of Vitamin E in the EPA diets prevented lipid oxidation in the EPA-enriched meat, and no significant impact on the sensory traits of the meat was observed, although some off-flavors were occasionally detected in the freeze-dried meat.
Article
Agriculture, Dairy & Animal Science
Ana C. M. Vitor, Jorge J. Correia, Susana P. Alves, Rui J. B. Bessa
Summary: This study aimed to evaluate the fatty acid composition of lamb brain and retina tissues after feeding them with three experimental diets supplemented with EPA-rich microalgae. The results demonstrated that the brain EPA content remained unchanged after supplementation, while the retinal tissues showed a high response to microalgae supplementation.
Article
Nutrition & Dietetics
Jingjing Liu, Joao M. Almeida, Nicola Rampado, Begona Panea, Elise Hocquette, Sghaier Chriki, Marie-Pierre Ellies-Oury, Jean-Francois Hocquette
Summary: The aim of this study was to investigate how consumers from South-Western Europe perceive cultured meat and if their demographic characteristics are related to their willingness to try, to regularly eat, and to pay for cultured meat. The study found that the current respondents had a positive attitude towards cultured meat, with some perceiving it as promising and fun while others considered it absurd. Age and occupation were found to be good indicators of consumer acceptance, with younger respondents and those outside the meat sector being more willing to try and regularly eat cultured meat. Men were also more likely to accept cultured meat than women. The study also found that the perception of cultured meat being more eco-friendly, ethical, safe, and healthy compared to conventional meat was a major motive for respondents to try, regularly eat, and pay for cultured meat.
FRONTIERS IN NUTRITION
(2023)
Article
Food Science & Technology
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, Rui Liu, Mangang Wu, Qingfeng Ge, Hai Yu
Summary: This research investigates the effect of different ultrasonic powers on the quality of pork meatballs. The results show that pork meatballs cooked with ultrasound at 450 W have the most uniform and smooth structures. The water retention capacity of the meatballs first increased and then decreased with increasing ultrasonic powers. The study concludes that appropriate ultrasonic power can improve the physicochemical properties and microstructure of pork meatballs, making ultrasonic technology an effective method for improving meat product quality.
Article
Food Science & Technology
J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann
Summary: This study provides an up-to-date evaluation of visual contamination on the slaughter line in a German industrial slaughterhouse. The main contamination types were intestinal contents and the affected areas were mostly small.
Article
Food Science & Technology
Dante T. Valente Jr, Ira B. Mandell, Benjamin M. Bohrer, Justice B. Dorleku, Cheryl P. Campbell, Tadeu E. Silva, Edenio Detmann, Alysson Saraiva, Manuel Juarez, Marcio S. Duarte
Summary: The objective of this study was to assess the influence of carcass traits on consumer evaluation of pork eating quality. The results showed no significant correlations between carcass traits and pork eating quality traits. Tenderness and overall acceptability were negatively correlated with cooking loss and shear force.
Article
Food Science & Technology
Honggyun Kim, Jiseon Lee, Sungmin Jeong, Suyong Lee, Geun-Pyo Hong
Summary: This study investigated the effect of high pressure pretreatment on the stability of pork loins during supercooling preservation. The results showed that high pressure pretreatment improved the stability of pork loins during supercooling preservation and reduced property changes compared to normal refrigeration.
Article
Food Science & Technology
Bulent Ekiz, P. Dilara Kecici, Y. Ziya Ograk, Hulya Yalcintan, Alper Yilmaz
Summary: The study suggests that the EUROP classification system may have different effectiveness in distinguishing carcass and meat quality in thin- and fat-tailed sheep breeds, and that varying levels of fatness and conformation classes significantly influence carcass characteristics.
Article
Food Science & Technology
Luciano Gutierrez, Roberto Lai, Giuseppe Nocella, Maria Sabbagh
Summary: Dry-aged beef provides a unique taste experience with superior qualities compared to traditional beef. This study analyzed the factors influencing consumers' intention to consume and willingness to pay for dry-aged beef, using an extended version of the Theory of Planned Behavior model that includes meat-eater identity. The results showed that meat-eater identity significantly influenced participants' intention to consume, with the most significant impact mediated by attitudes, subjective norms, and perceived behavioral control. Furthermore, the intention to consume strongly influenced the willingness to pay for dry-aged beef.
Article
Food Science & Technology
Patricia M. Ramos, Tracy L. Scheffler, Mariane Beline, Jocelyn Bodmer, David E. Gerrard, Saulo Luz Silva
Summary: The consumption of beef is expected to increase globally, which requires the use of Bos indicus cattle that are well-adapted to harsh climates. However, beef from these cattle is considered inferior due to lower tenderness values and reduced intramuscular fat content. Despite these drawbacks, the benefits of using Bos indicus genetics are significant and cannot be ignored.
Article
Food Science & Technology
Patricia Palma-Granados, Maria Munoz, Miguel A. Delgado-Gutierrez, Cristina Ovilo, Yolanda Nunez, Miguel A. Fernandez-Barrosso, Fernando Sanchez-Esquiliche, Luisa Ramirez, Juan M. Garcia-Casco
Summary: This study evaluated the effects of a set of 26 polymorphisms on premium cuts weights and meat quality in a larger population. The results suggest that these polymorphisms are associated with meat quality traits but may not have undesirable effects on carcass composition. Further research is needed to validate these findings.
Article
Food Science & Technology
Germani Adrian Munoz-Osorio, Cem Tirink, Thobela Louis Tyasi, Marco Antonio Ramirez-Bautista, Alvar Alonzo Cruz-Tamayo, Dany Alejandro Dzib-Cauich, Ricardo A. Garcia-Herrera, Alfonso J. Chay-Canul
Summary: The current study estimated carcass tissue composition in Black Belly ewe lambs using real-time ultrasound measurements and multivariate adaptive regression splines algorithms. The results showed that cold carcass weight and subcutaneous fat thickness were the most effective variables, while longissimus thoracis depth and area were the lowest variables for determining carcass composition.
Article
Food Science & Technology
Ruggero Menci, Giuseppe Luciano, Antonio Natalello, Alessandro Priolo, Fabrizio Mangano, Luisa Biondi, Marco Bella, Manuel Scerra, Massimiliano Lanza
Summary: This study aimed to assess the effect of dietary tara hydrolysable tannins on the performance and meat quality of finishing pigs. The results showed that the addition of tannins tended to reduce the content of certain fatty acids and cholesterol in meat, and delay lipid oxidation. The antioxidant and anti-inflammatory capacity of tara tannins may contribute to these positive effects.
Article
Food Science & Technology
Xiying Li, Minh Ha, Robyn D. Warner, Robert J. E. Hewitt, Darryl N. D'Souza, Frank R. Dunshea
Summary: Genetic lines have significant effects on carcass traits and pork quality. Terminal lines have lower backfat thickness, higher hardness and cohesiveness, and lower IMF content. Different muscles have different texture profiles, and collagen and IMF content greatly contribute to pork texture.
Review
Food Science & Technology
Gianni Battacone, Mondina Francesca Lunesu, Teresa Manso, Ceferina Vieira, Giuseppe Pulina, Anna Nudda
Summary: This paper examines the importance of feeding management practices in improving the nutritional properties of milk from dairy ewes and analyzes the relationship between dietary treatment of lactating ewes and the performance and meat quality of suckling lambs. The findings could be useful in developing production and communication strategies for the lamb meat industry.
Article
Food Science & Technology
B. M. Bohrer, Y. Wang, J. B. Dorleku, C. P. Campbell, I. B. Mandell
Summary: This study evaluated the pH and color of different muscles from pork carcasses and found that the longissimus thoracis had the lowest pH and the lightest and least red color. The pH and color values of the longissimus thoracis were not reliable predictors for other muscles, highlighting the importance of considering individual muscles of interest.
Article
Food Science & Technology
Maria Nobile, Luca Maria Chiesa, Francesco Arioli, Sara Panseri
Summary: This study focuses on the use of biodegradable packaging material (polylactic acid, PLA) for sliced salami as an alternative to the current material (polyethylene terephthalate, PET). The results show that the PLA packaged salami maintains its red color and stable pH throughout the shelf life, with only a slight difference in sensory markers at the end. Consumers still appreciate the product.
Article
Food Science & Technology
Wenxiang Wang, Tianliu Zhang, Lili Du, Keanning Li, Lupei Zhang, Haipeng Li, Xue Gao, Lingyang Xu, Junya Li, Huijiang Gao
Summary: This study compared different types of muscles through transcriptomic analysis and identified differences in gene expression. Several gene modules associated with muscle fiber diameter were also identified. The findings of this study provide insights for breeding to improve meat yield.
