This study evaluated the fatty acid composition and qualitative characteristics of meat from lambs feed in feedlot with increasing levels of canola grain. Meat obtained from 27 lambs fed 0, 8 and 16% inclusion of canola grain were analyzed. There was a reduction in the content of saturated fatty acids (SFA): lauric, heptadecanoic, and stearic; and unsaturated fatty acids (UFA): palmitoleic, oleic, and eicosatrienoic, with the increasing levels of canola grain. There was a linear reduction for the ω3 acid and the ω3: ω6 ratio, while the ω6: ω3 ratio increased. But the values observed for this ratio (ω6: ω3) were lower than 4, which is considered a satisfactory value. There was a slight increase (~2%) for the thrombogenicity index and atherogenicity index with the inclusion of canola grain. There was a reduction in the hypocholesterolemic: hypercholesterolemic ratio, with mean values of 2.09 for the diet with 0% inclusion, and 2.06 for 8 and 16% inclusion of canola. Although the inclusion of canola grain for lambs decreased the content of some UFA, reflecting alterations in the correlated nutritional properties, there is a reduction of SFA. The results for instrumental analysis, proximate composition, and sensory acceptance of the lamb meat were similar among the treatments.

Coat color in cattle is highly variable. In recent years there has been a tendency to distinguish animals of different breeds by invariable coat colors and pattern in order to maintain a uniformity of appearance specific for each breed. Three hundred crossbred male calves from a commercial herd belonging to the Rations and Fattening Unit, Faculty of Agriculture, Alexandria University, Egypt, were used in this study to assess the possible relationship between coat color and the growth capacity of fattening crossbred calves. Animals were grouped according to color patterns into full black (FBL), white with black spots (WBS) and brown (BRN) groups of 100 calves each. Body weight and five body measurements on these animals were recorded monthly to test the effect of coat color on growth performance and, thereafter, 30 bulls (10 ̸group) were slaughtered to evaluate carcass characteristics. The results revealed that coat color affected calves body weight, but not did of the studied body measurements. FBL and WBS had heavier weights than BRN. Slaughter weight, hot and cold carcass weights and fore quarters weights was the highest for WBS calves. Longissimus dorsi muscle weight and non-carcass components showed no differences among coat color patterns.

Brazil is the world’s largest exporter and third largest producer of chicken meat. To maintain competitiveness, the productive sector must always be alert to consumer demands, and concern about animal welfare is a growing tendency. Aspects involving animal welfare are especially critical in the slaughter of broiler chickens. This study evaluated the stunning of chickens in a CO2-enriched atmosphere chamber to reduce bird stress, comparing with electrical water bath stunning, the most usual desensitization method used in chicken slaughter. The reaction of birds when exposed to a high CO2 concentration (30%) and to a 10% initial CO2 level, gradually elevated to 30% was compared. The effect of mixing argon with CO2 was also evaluated, always aiming to reduce the discomfort of birds. In all the gas stunning parameters evaluated, evident discomfort reactions before stunning were observed in about two thirds of the birds, but the blood levels of corticosterone and glucose, used as stress indicators, indicated that gas increased the birds’ welfare. Gas exposure time required to stun the birds and time to regain consciousness after exiting the gas chamber presented a wide variation. Controlled atmosphere stunning method facilitated bird handling during slaughter, but more studies will be necessary to develop this technological alternative and make it viable for industrial use.

In recent years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed all over the world. However, consumers as well as the meat industry still have limited and scattered knowledge about this type of meat, especially in the case of emu and rhea. Thus, the aim of the present review is to provide information on technological and nutritional properties of ostrich, emu, and rhea meat, including carcass composition and yields, physicochemical characteristics, and nutritive value. Carcass yields and composition among ratites are comparable, with the exception of higher content of fat in emu. Ostrich, emu, and rhea meat is darker than beef and ratite meat acidification is closer to beef than to poultry. Ratite meat can be recognised as a dietetic product mainly because of its low level of fat, high content of polyunsaturated fatty acids (PUFA), favourable n6/n3 ratio, and high iron content in comparison with beef and chicken meat. Ratite meat is also rich in selenium, copper, vitamin B, and biologically active peptides such as creatine (emu) and anserine (ostrich), and has low content of sodium (ostrich). The abundance of bioactive compounds e.g. PUFA, makes ratite meat highly susceptible to oxidation and requires research concerning elaboration of innovative, intelligent packaging system for protection of nutritional and technological properties of this meat.

Objective: This study assessed the impact of fermented Averrhoa bilimbi fruit filtrate (FF) on growth, gut morphology, and meat traits of high-stocked broilers. Materials and Methods: A 2 × 2 factorial trial with stocking densities (9 or 18 birds/m2) and drinking 2% FF or plain water was conducted using 378 14-day-old broiler chicks. On day 35, samples were obtained and analyzed. Results: FF improved feed efficiency and income over the feed cost of high-stocked broilers by about 7.63% and 10%, respectively, compared to high-stocked broilers receiving only water. FF decreased duodenal crypt depth and meat water-holding capacity. Meats from high-stocked broil¬ers receiving FF showed lower cholesterol than other meats. Lower cholesterol/high-density lipo¬protein (HDL) and higher HDL/low-density lipoprotein were found in meats from broilers receiving FF. Total unsaturated fatty acid (UFA) was higher in meats of high-stocked broilers receiving FF than others. The UFA/saturated fatty acid was lower in meats of high-stocked broilers receiving plain water. High-stocked broilers given FF had higher meat n-3 polyunsaturated fatty acid (PUFA). FF enhanced meat n-6 PUFA levels. The n-3/n-6 PUFA increased with high density and drinking FF. Conclusion: Drinking FF improved gut morphology and meat qualities of broilers housed in high-density pens. FF may be an excellent alternative to improve the growth and meat qualities of broilers raised in high-density houses. [J Adv Vet Anim Res 2022; 9(3.000): 536-545]

Objective: The purpose of this work was to investigate the combination of early-age acclimation and linseed dietary inclusion in enriching polyunsaturated fatty acids (PUFAs) in broilers meat as a strategy to mitigate heat stress. Materials and Methods: A total of 400 broiler chicks were assigned to four experimental groups with four duplicates (25 animals each): C: control (basal diet), AC: early-age acclimated (basal diet), Cl: fed 5% ground linseed, and Acl: early-age acclimated and fed 5% ground linseed. The lipid and fatty acid contents of different parts (breast, thigh, liver, subcutaneous, and abdominal fat) of broilers were determined. Results: Low levels of lipids and unsaturated fatty acids have been found in the meat of accli¬mated broilers. Higher levels of linolenic acids were noted in Cl thigh meat compared to C (6% vs. 2.68%, respectively). The results showed that oleic and linoleic acids constitute a large part of the PUFAs of different meats. The most elevated levels of monounsaturated fatty acids were recorded in the breast meat of AcL animals. The highest content of omega-3 was recorded in the liver of AcL animals compared to that of C (14.98% vs. 7.8%, respectively). Conclusion: We suggest that the combination of treatments during hot conditions has led to the reversion of the environment-affected variables to accepted values, and yields better ther¬moresistance, PUFA-enriched meat, and safeguard animal health which conferred to birds better solutions to reduce fatigue and hypoxic activities, which induces a considerable consumption of oxygen. [J Adv Vet Anim Res 2021; 8(2.000): 237-245]

This research was conducted to determine to what extent variable processing methods of soybeans influence broiler rearing by using expeller soybean (EESB), full-fat soybean (FFSB), and solvent soybean meal (SBM) on the characteristics of carcass and flesh quality in Hubbard efficiency plus chicks. A total of 225 chicks (1- day -old) were allocated to five groups: (45 chicks/each). Five dietary treatments were formulated as follows: T1 (basal diet containing SBM 46%, T2 (basal diet+ EESB in the level of 7.5% starter, 15% grower, and 30% finisher), T3 (basal diet+ EESB in the level of 5% starter, 10% grower, and 20% finisher), T4 (basal diet + FFSB in the level of 7.5,% starter, 15% grower, and 30% finisher),  and T5 (basal diet + FFSB in the level of 5% starter, 10% grower, and 15% finisher). On day 35, five birds from each group were slaughtered for carcass traits. The result indicated a non-significant difference (p > 0.05) in carcass trait and return from carcass except spleen decreased significantly in T4. According to the fatty acid profile of breast meat, stearic, margaric, and octadecanoic decreased significantly in T2 compared to T3 and T5. In contrast, alpha-linolenic increased in FFSB groups. Regarding the amino acids profile, threonine, isoleucine, and histidine increased significantly in T3. Leucine, alanine, proline, and arginine significantly increased in T5. Muscle fiber diameter increased significantly in FFSB groups. In conclusion, the inclusion of EESB and FFSB does not negatively affect carcass traits nor causes any fundamental change in meat quality.

Meat industry is beginning to view meat shelf life as a serious issue. Organic acids and essential oils with antibacterial activities improve preservation of meat safety. Thus, the current study aimed to assess the preservation advantages of thyme oil, acetic acid, and a mixture of thyme oil and acetic acid (2% of each), as well as their effects on sensory characteristics, pH, total volatile basic nitrogen (TVBN), and thiobarbituric acid reactive substances (TBARS) of raw beef meat. The current study's findings demonstrated that treating raw beef meat with thyme oil, acetic acid at a concentration of 2% separately successfully lowered levels of APC, pH, TVBN, and TBARS and prolonged shelf life to 15 days when stored at 4°C. While the treatment with a combination of thyme oil and acetic acid at a concentration of 2% outperformed other treated and control groups leading to improving shelf life, and quality of raw beef meat. In conclusion, natural and organic preservatives may be utilized as an alternative to maintain meat and their products quality and extend their shelf life.

Raw minced beef is one of the most used meat products and exposing to microbial contamination as well. So, improving its preservation techniques is highly recommended, especially with raising of microbial multidrug resistance worldwide. The recent study aimed to evaluate impacts of olive and garlic essential oils on the physicochemical and S. aureus multiplication in chilled minced beef along nine days of refrigeration. The minimum inhibitory concentration (MIC) of oils was determined using disc diffusion technique. Results revealed higher inhibitory effect of garlic oil than olive oil on S. aureus, combination of olive and garlic (GOC) treated samples showed significant synergistic effect appeared as wider zone of inhibition and higher enhancement effects on the physicochemical and bacterial quality of the treated chilled minced meat. Although, the treated samples were sensory acceptable at the 9th day, when the control group showed spoilage characteristics; they, all, showed signs of spoilage in various degrees at the 12th day of storage. In addition, results of pH, TBA and TVN were 6.3, 0.82 and 18.7; 6.2, 0.79 and 18.3; 6.0, 0.75 and 17.5 for the olive oil (1.5%), garlic oil (1.0%) and GOC treated groups at the 9th day of storage, respectively. On the other hand, significant retardation in the S. aureus growth was observed in all the treated samples revealing that the used oils a promising and recommended meat additive of significant preservation characteristic on the meat safety and quality.

The aim of this experiment was to investigate the impacts of dietary supplementation of extracted oregano essential oils on the physical, chemical properties of meat and the carcass properties of broilers, 180 one day old chicks (Ross 308)  arranged into3 dietary groups with 3 replicates (20 birds for each replicate). The experimental groups as follows: Group 1 (G1) control (basal diet), Group 2 (G2) included basal diet + 300 μl of oregano plant extract per kg of diet,  Group 3 (G3) contained basal diet + 600 µl of oregano plant extract for kg of diet. The period of experiment was 35 days. Results revealed that the % of dressed weight as well as % weight of breast was significantly (P ˂0.05) increased in groups which feeding with essential oil of oregano compared to a control diet. In contrast, there were no significant (P ˃ 0.05) influences of essential oils of oregano on (heart, liver, kidney, spleen, pancreas, gizzard) relative weights and intestinal length. However, supplemented groups with oregano essential oils showed a significant decrease in % of pH, TVN and TBA, as well as a significant (P ˂ 0.05) reductions in % of cooking loss, % of drip loss and shear force of the pectoral muscles when compared to the group feeding control diet. A higher significant increase in WHC was found in the group supplemented with 600 μl of OEO compared to the 300µl OEO and control group. OEO had non-significant influence on breast meat color (a, b, l) compared to the group feeding control diet. In conclusion, the supplementation of essential oils of oregano plant extract can improve carcass quality, physical and chemical meat quality of broiler chickens.