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.

Synbiotic and/or antibiotic supplementation effect on biochemical parameters, gene expression, meat quality, and antibiotic residues were evaluated in this study involving broilers challenged with Clostridium perfringens bacteria. A total of 120 one-day chicks were divided into five groups. Group A and B were control negative and control positive. Group C supplemented with synbiotic (PoultryStar®). Group D supplemented with antibiotic (Flagymox®). Group E supplemented with mixed antibiotic and synbiotic. On the 14th day, all groups except group A were inoculated with Clostridium perfringens bacteria. Supplementation of synbiotic alone or in combination with antibiotic resulted in improving the serum protein and albumin levels, glucose concentrations, liver enzymes (AST, ALT and ALP), serum creatinine, uric acid, oxidative and anti-oxidative activities (decrease MDA and increased SOD, CAT and GPx activities). The expression of IL10, CAT, SOD and GPx mRNA was upregulated. Additionally, there was an improvement in meat quality (elevated protein and low fat contents and reduced TBARS contents, with no effect on moisture or ash content). However, antibiotic supplementation revealed antibiotic residues in meats of broilers. In conclusion, synbiotic supplementation shows potential in mitigating necrotic enteritis and can play role as alternative to antibiotics for broilers infected with Clostridium perfringens.

Locally, venison is considered as a premium and exotic meat, as it is not commonly found in fresh food markets and grocery stores. Despite its limited availability, demand is always high in its niche market, especially during festive seasons which highly escalate the price. However, as an expensive delicacy, deer meat is highly susceptible to fraudulent substitution and adulteration. Authentic deer meat are currently only recognized by consumers based on their own experience, meat texture, and taste which can be quite subjective. To assist in authenticating local deer meat in the market and protect consumers from fraudsters, Polymerase Chain Reaction (PCR) analysis can be carried out to distinguish between venison and other animal meat and products. Farmed venison in Malaysia are mostly from the species Rusa timorensis while Rusa unicolor is bred in the wild. Here, we detailed a newly developed conventional PCR method that is able to detect R. timorensis and R. unicolor based on partial mitochondrial cytochrome c oxidase subunit I (COI) in a single run, thus providing a simple and more accurate alternative in venison authentication.

Kedah-Kelantan cattle (KK) being an indigenous breed are highly adapted to the hot-humid Malaysian climate and can survive in harsh, marginal environments. This makes the KK a valuable genetic resource, given the challenges of climate change and the changing demands of the livestock sector. Hitherto there is no comprehensive programme to genetically improve the purebred KK. Genetic improvement of the KK would be to fulfill the breeding objectives of increasing lean meat growth rate, enhancing meat quality, raising feed efficiency, improving fertility and maintaining adaptability. The breeding structure proposed is a 2-tier breeding structure, with a nucleus tier followed by a commercial tier below it. The nucleus tier would comprise of a number of pedigree farms run as a community
breeding project. A sire reference scheme is proposed, where progeny of reference sires are used as genetic links between pedigree herds and between years. Some guidelines are offered on the establishment
and implementation of the scheme. Modern breeding technology such as BLUP using an Animal Model, artificial insemination, embryo transfer, tissue scanning, MAS and MAI could be used as tools to support the KK genetic improvement programme. To address the problem of genetic erosion, emphasis should be given to the conservation and sustainable utilization of the KK. The programme is expected to have a high impact on the livestock sector. Substantial investments are needed to develop infrastructure and human capital associated with the KK breeding programme. The establishment of a KK breed society will improve awareness concerning the KK and protect the interests
of the KK breeding community.

The current study was designed to evaluate the carcass and meat quality characteristics of Siruvidai chicken of Tiruvannamalai, Dharmapuri, Ariyalur and Perambalur districts of Tamil Nadu.  The carcass characteristics namely New-York dressed weight, eviscerated carcass weight, ready-to-cook weight, giblets weight, abdominal fat weight and meat: bone ratio were recorded. No significant differences observed in carcass characteristics among the districts except for pre-slaughter weight and breast yield. A significantly (p ≤ 0.05) higher breast yield was recorded from Ariyalur and Perambalur districts. The pH, water holding capacity, shear force value, tyrosine value and thio-barbituric acid (TBA) number did not show significant differences among the districts. The Siruvidai chicken of Tamil Nadu is meant for egg production and mothering ability. From this study, it is concluded that Siruvidai chicken may be utilized economically for meat production and processing.

Objective: The study aimed to identify the effect of pineapple hump extracts in different doses on increasing the chemical and physical quality of rabbit meat. Materials and Methods: The research stages were carried out with maintenance for two months using a completely randomized design consisting of four treatments and five replicates. P0 = complete ration without pineapple hump extract; P1 = complete ration with the addition of 0.2% pine¬apple hump extract; P2 = complete ration with the addition of 0.4% pineapple hump extract; and P3 = complete ration with the addition of 0.6% pineapple hump extract. The variables observed were the chemical quality of meat (pH, moisture, carbohydrate, fat, and protein content in rabbit meat), and the physical quality (water holding capacity (WHC), cooking loss). Results: The data were analyzed using SAS, with significantly different results subjected to Duncan's further testing. The addition of 0.4% pineapple hump extract in rabbit complete rations had a very significant effect on the WHC of 71.62%. The addition of 0.6% pineapple hump extract also had a significant effect on the protein content of meat, increasing it by 19.17%. Conclusion: The effects of pineapple hump extract up to 0.6% in a complete diet of weaned rab¬bits have a positive effect on the physical and chemical quality of rabbit meat, especially on the protein and water-holding capacity of rabbit meat. [J Adv Vet Anim Res 2024; 11(2.000): 296-301]

Objective: The purpose of the current study was to examine the effectiveness of green macroalgae as a novel, natural feed additive for broilers that have a greater concentration of active ingredients. Materials and Methods: Four experimental groups of 180-day-old male broiler chicks (Cobb-500) were randomly assigned, with three replicates in each group: the control group [T0, maintained only with basal diet] and three treatment groups supplemented with macroalgae for 35 days along with basal diet [T1 = 0.05% (w/w); T2 = 0.1% (w/w); T3 = 0.2% (w/w) macroalgae]. Live weight, carcass weight, and organs' weight were noted at the conclusion of the experiment. The meat quality was examined using the muscles of the thighs and breasts, and blood serum was obtained for biochemical assessment. Results: The results revealed that dietary supplementation of green macroalgae (0.1%) in broiler rations significantly (p < 0.05) improved the growth performance compared to other treated groups and controls. With increasing weight, it enhanced meat quality traits assessed by increased water holding capacity, ultimate pH, redness and yellowness, and decreased lightness of muscles in the thighs and breasts. Both the levels of serum cholesterol and abdominal fat decreased and showed no unwholesome effects on liver and kidney functions. Conclusions: For the production of safe and high-quality poultry meat, marine green macroalgae (Enteromorpha intestinalis) could be used as a potential feed additive. It enhanced the growth rate in broilers and improved meat quality and serum biochemical parameters for supplying healthy meat in the human food chain. [J Adv Vet Anim Res 2024; 11(2.000): 524-533]