Carcass and meat quality in growing-finishing pigs fed diets with plant-based protein sources alternative to genetically modified soybean meal

Śmiecińska, Katarzyna; Sobótka, W.; Fiedorowicz-Szatkowska, Elwira

doi:10.23986/afsci.110877

Cited by 2 publications

(3 citation statements)

References 43 publications

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“…However, the pH 45min , pH 24h , L*, a*, h*, cooking loss, drip loss, shear force, and marble score were not influenced by adding DDGS to the diets (p > 0.05). The physicochemical properties of meat affect the appearance, shelf life, and sensory quality and contribute to the assessment of the overall level of different meats [23]. In this study, we could not observe significant effects of DDGS on pH, drip loss, cooking loss, shear force, and marble score.…”

Section: Meat Quality Traitscontrasting

confidence: 62%

“…Similar to our study, Lee et al [28] showed that the addition of 20% DDGS to the diet did not affect the chemical composition of the LT in finishing pigs. Smiecinska et al [23] also failed to observe the differences in the above chemical components after adding DDGS to the diet. This indicates that feeding DDGS does not significantly affect the chemical composition of the LT in finishing pigs.…”

Section: Chemical Compositionmentioning

confidence: 99%

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Effects of Feeding Corn Distillers Dried Grains with Solubles on Muscle Quality Traits and Lipidomics Profiling of Finishing Pigs

Ma,

Wang,

Wang

et al. 2023

Animals

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This study investigated the effects of adding corn distillers dried grains with solubles (DDGS) to the diet on the meat quality, chemical composition, fatty acid composition, and lipidomics profiling in the longissimus thoracis (LT) of finishing pigs. Twenty-four healthy crossbred pigs (average body weight 61.23 ± 3.25 kg) were randomly divided into two groups with three replicates per group and four pigs per pen. The control group (CON) was fed a basal diet, and the DDGS group was fed an experimental diet with 30% DDGS. The results show that adding DDGS to the diet increases the yellowness (b*), chroma (C*), linoleic acid (C18:2n-6) percentages, polyunsaturated fatty acid (PUFA) percentages and iodine value of LT (p < 0.05). Based on LC–ESI–MS/MS, 1456 lipids from 6 classes or 44 subclasses in LT were analyzed, and 50 differential lipids were observed. Triglyceride (TG) with C18:2n-6 side chains and ceramide alpha-hydroxy fatty acid-sphingosine (Cer–AS) contents increased significantly, and the decrease in multiple glycerophospholipids (GPs) content may be related to differences in the glycerophospholipid metabolic pathway. Correlation analysis suggests that triglycerides with C18:2n-6 side chains may be one of the reasons for the changes in b* and C* values in the LT. In conclusion, feeding DDGS affects the meat quality and fatty acid composition and may affect the lipid profile in the LT of finishing pigs by regulating lipid metabolism.

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Section: Meat Quality Traitscontrasting

confidence: 62%

Section: Chemical Compositionmentioning

confidence: 99%

Effects of Feeding Corn Distillers Dried Grains with Solubles on Muscle Quality Traits and Lipidomics Profiling of Finishing Pigs

Ma,

Wang,

Wang

et al. 2023

Animals

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“…Meat cubes weighing around 50 g were cut out from the muscles across the grain. The samples were heated in 0.6% NaCl solution (solution to sample ratio of 2:1 v / v ) at a temperature of 96 °C for 1 h. The sensory analysis was performed under standard conditions, immediately after heat treatment, by six trained panelists selected for their sensory sensitivity, on a five-point scale (1 points—lowest grade; 5 points–highest grade) [ 26 ].…”

Section: Methodsmentioning

confidence: 99%

Effect of Variety and Sex on the Carcass and Meat Quality Traits of Guinea Fowl (Numida meleagris L.)

Śmiecińska

Stępień

Kubiak

2022

Animals

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The aim of this study was to evaluate selected parameters of carcass and meat quality in 16-week-old pearl gray and lavender guinea fowl. The birds were raised in summer and fall, in an extensive system. Until 4 weeks of age, the birds were kept indoors, and from week 5 until slaughter they could use outdoor space enclosed by a fence, adjacent to the building. Guinea fowl were fed complete chicken diets: starter (weeks 0–6), grower (weeks 7–12), and finisher (weeks >13). In comparison with lavender guinea fowl, pearl gray birds had higher live weight at slaughter (p = 0.001) and higher carcass weight (p = 0.001). Females, compared with males, had a higher carcass dressing percentage (p ˂ 0.001), lower liver weight (p = 0.008), lower heart weight (p ˂ 0.001), and lower total weight of giblets (p = 0.004). The leg muscles of pearl gray guinea fowl, compared with those of lavender birds, had a higher content of dry matter (p ≤ 0.029). The breast muscles (p ˂ 0.001) and leg muscles (p = 0.017) of lavender guinea fowl contained less fat than the muscles of pearl gray birds. The breast muscles of females had a higher content of dry matter (p = 0.044) and ash (p = 0.016), and lower total collagen content (p = 0.028) than the breast muscles of males. The leg muscles of females were characterized by a higher pH (p ˂ 0.001), and lower cooking loss (p = 0.004) and drip loss (p = 0.005) than the breast muscles of males. The breast muscles of lavender guinea fowl, compared with those of pearl gray birds, were characterized by a higher chroma value (p ˂ 0.001), and a higher contribution of redness (p ˂ 0.001) and yellowness (p = 0.002), and their leg muscles were lighter in color (p ˂ 0.001), with a higher contribution of yellowness (p = 0.041) and a higher hue angle (p = 0.037). The value of chroma (p = 0.004) and the contribution of yellowness (p = 0.002) were higher in the breast muscles of females, compared with males. Neither variety nor sex affected (p > 0.05) the evaluated sensory properties of guinea fowl meat or the proportions of total SFAs, total UFAs, total MUFAs, and total PUFAs in the intramuscular fat (IMF) of breast and leg muscles. Meat from guinea fowl of both analyzed varieties can be an excellent alternative to more popular types of poultry meat due to its high nutritional value and eating quality.

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Carcass and meat quality in growing-finishing pigs fed diets with plant-based protein sources alternative to genetically modified soybean meal

Cited by 2 publications

References 43 publications

Effects of Feeding Corn Distillers Dried Grains with Solubles on Muscle Quality Traits and Lipidomics Profiling of Finishing Pigs

Effects of Feeding Corn Distillers Dried Grains with Solubles on Muscle Quality Traits and Lipidomics Profiling of Finishing Pigs

Effect of Variety and Sex on the Carcass and Meat Quality Traits of Guinea Fowl (Numida meleagris L.)

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