Effect of Feeding a Diet with Niacin Supplement on Meat Color in Fattening Sheep

Naruse, Haruki; Matsui, Tohru; Fujihara, Tsutomu

doi:10.2508/chikusan.69.646

Cited by 3 publications

(2 citation statements)

References 3 publications

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“…Considering the relationship between O 2 intake and fading of color, Atkinson and Follett (1973) recommended that red meat color be successfully preserved by any therapy that reduces O 2 absorption and/or sustains endogenous NAD levels. For example, Niacin (nicotinamide), for instance, is useful in preserving the color of meat (Naruse et al, 1998) due to the fact that it inhibits NAD nucleosidase (Schwimmer, 1981). Reduced reducing activity was seen when NAD glycohydrolase, also referred to as NAD nucleosidase (EC.…”

Section: Ions and Chemicals And Mmb Reducing Activitymentioning

confidence: 99%

Metmyoglobin reducing activity and meat color: A review

Tushar,

Rahman,

Hashem

2023

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Meat color is a crucial factor that determines customer purchasing decisions. Metmyoglobin reducing activity is essential in the preservation of meat quality since it directly influences color stability. Metmyoglobin, an oxidized form of myoglobin found in meat, is converted to its reduced, oxygen-binding state, oxymyoglobin, in this process. A number of both internal and external factors closely control the activity of metmyoglobin reduction. Intrinsic considerations include the pH of the meat, which affects the redox potential and, as a result, the effectiveness of metmyoglobin reduction. The presence of other reducing agents, such as enzymatic systems, also aids in the reduction process. Extrinsic factors such as storage conditions and temperature have an effect on metmyoglobin production, with oxygen exposure, light, and long storage durations all contributing to undesirable discoloration. Furthermore, differences in metmyoglobin reducing activity are detected across meat types and animal breeds, emphasizing the need to address meat sources in quality management. This review aims to define the current understanding of factors that influence metmyoglobin reduction in meat, with special emphasis on recent advancements in this field.

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Section: Ions and Chemicals And Mmb Reducing Activitymentioning

confidence: 99%

Metmyoglobin reducing activity and meat color: A review

Tushar,

Rahman,

Hashem

2023

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“…A well marbled beef particularly attracts attention, since, "marbling" is a very important factor for determining a high-quality beef in Japan17). Investigations regarding marbled beef have been conducted1, 2,8,9), and recently, a new technique using a treated beef-tallow has been reported to improve fat metabolism and marbling score of meat in fattening ruminants4, 5,11).…”

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confidence: 99%

The Effect of Treated (Spray-Dried) Beef-Tallow Supplementation on Fattening Performance in Japanese Black-breed (WAGYU) Steers

Naruse

Matsui

Fujihara

1999

Nihon Chikusan Gakkaiho

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The effect of dietary supplementation of treated (spray-dried) beef tallow (BT: 3% of concentrate during 350 days of latter part of fattening) on the lipid metabolism and carcass quality (marbling) during fattening was investigated using ten Japanese Black breed (WAGYU) steers. The feed intake (both concentrate and roughage) was slightly lower in the BT-supplemented group than in the control group, but the difference was not significant (P>0.05).The daily gain (DG) during the period tended to be higher in the BT-supplemented group than in the control, and the feed conversion ratio during the latter part of fattening was significantly lower (P<0.05) in the former than in the latter. Fattening performances, e. g., growth rate, dressed carcass weight and BMS No., and the grade of marbling in ribs (M. logissimus thoracic) were also similar in both groups. The concentration of triglyceride (TG) in blood plasma was not different between the two groups. The concentration of cholesterol in blood plasma was significantly higher (P<0.05) in the BT-supplemented group than in the control group, particularly in the latter part of fattening period.There were no clear differences between the BT-supplemented and the control groups in the chemical composition and fatty acid composition of meat. These findings suggest a possibility that the BT used in this study improves feed efficiency and fat nutrition in the beef cattle when supplemented at the later stage of fattening.

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