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The aim of the present study was to evaluate the effect of different modified atmosphere packaging (MAP) systems (vacuum, 75% O2+25% CO2 and 100% CO2) on the stability of lamb loins stored at 1±1°C for 28 days. Microbiological (counts of aerobic and anaerobic psychrotrophic microorganisms, coliform at 45°C, coagulase-positive staphylococci and lactic acid bacteria and presence of Salmonella), physical and chemical (thiobarbituric acid reactive substances [TBARS], objective color, pH, water loss from cooking [WLC] and shear force), sensory (acceptance testing using a 9-point hedonic scale) and gas composition analyses were performed. Lamb meat remained stable with respect to the majority of the evaluated physical and chemical indexes and within the standards established by Brazilian legislation for pathogenic microorganisms throughout the storage period in all three packaging systems. However, with respect to psychrotrophic microorganisms, 100% CO2 packaging system provided increased stability despite presenting lower appearance preference.

Broiler meat quality is one of the primary factors considered by the poultry industry. This study was conducted to estimate heritability and genetic correlation coefficients for meat quality traits in a single male broiler line. The meat ultimate pH (24 h after slaughter) and lightness presented the highest heritability estimates. Given the estimated genetic correlations, the pH measured at 15 min and 24 h after slaughtering, as well as lightness, were characterized by a close and negative genetic relationship with water holding capacity traits. In contrast, meat quality traits exhibited only non-significant genetic correlations with performance and carcass traits. Noticed exceptions were breast weight, which was genetically and favorably associated with the initial pH and thawing-cooking losses, and ultrasound record of pectoral muscle depth, which was genetically and unfavourably associated with the shear force of meat. Meat pH values at 24 h after slaughtering or lightness may be a favorable selection criterion for the poultry industry for improving meat quality, since these traits are associated with the water holding capacity of the meat. Out of the traits studied, lightness is most easily assessed on the industrial slaughtering line. The direct selection for breast weight could improve the initial pH and thawing-cooking losses of meat, even as selection for ultrasound records of Pectoralis major may affect the meat tenderness in this line.

Improving nutrient utilization efficiency is essential for livestock, given the current scenario of increasing demand for animal protein and sustainable resource use. In this context, understanding the biology of feed efficiency (FE) in beef cattle allows the development of markers for identification and selection of best animals for animal production. Thus, 98 young Nellore bulls were evaluated for FE and at the end of the experiment liver samples from six High Feed Efficient (HFE) and six Low Feed Efficient (LFE) animals were collected for protein extraction, digestion and analysis by HPLC-MS/MS. Data were analyzed for differential abundant proteins (DAPs), protein networks, and functional enrichment. Serum endotoxin was also quantified. We found 42 DAPs and 3 protein networks significantly related to FE. The main pathways associated with FE were: microbial metabolism; biosynthesis of fatty acids, amino acids and vitamins; glycolysis/gluconeogenesis; xenobiotic metabolism and; antigen processing and presentation. Serum endotoxins were significantly higher in LFE animals supporting the results. Therefore, the findings presented here confirmed the altered hepatic metabolism and pronounced hepatic inflammation in LFE animals supporting that the increased bacterial load is at least in part responsible for the hepatic lesions and inflammation in LFE animals.

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