Effects of pre‐slaughter nutritional condition on intramuscular collagen solubility, pyridinoline cross‐links and meat tenderness in aged goats

Abstract

Effects of preslaughter nutritional condition on intramuscular collagen characteristics were studied, in order to clarify the potential of intensive feeding to aged animals in improving meat tenderness. Ten castrated male goats were assigned into one of two groups: one group was allowed ad libitum access to a concentrate diet (total digestible nutrients 70%, crude protein 15%) and Italian ryegrass hay (ADLIB‐group), and the other group was fed a restricted amount of their diet (concentrate diet 0.5% of bodyweight/day; hay 1.5% of bodyweight/day) to maintain their bodyweight (MAIN‐group). After 3 months of the experimental period, goats were slaughtered and meat samples were obtained immediately. Goats in ADLIB‐group had lower total and insoluble collagen concentrations, higher fat concentrations and collagen solubility than those in MAIN‐group, but soluble collagen concentrations of muscles were similar for both groups. Goats in ADLIB‐group had lower pyridinoline concentrations than those in MAIN‐group, in all muscles, but the differences of pyridinoline concentration between the groups were not statistically significant. Warner‐Bratzler shear force values of Longissimus and Biceps femoris muscles were lower in ADLIB‐group than in MAIN‐group. The increase of meat tenderness by preslaughter intensive feeding seemed to be associated with the increase in intramuscular fat deposition and high collagen solubility, and pyridinoline cross‐link appeared to be one of the factors related to collagen solubility.

Quality Indicators of Roe Deer (Capreolus capreolus L.) Venison in Relation to Sex

“…Meat tenderness is determined by its structure, condition and chemical composition. To make meat tender, it must be left to age suffi ciently to allow rigor mortis to loosen up [Shiba et al, 2004].…”

Changes in Lipid Oxidation and Fatty Acids in Altay Sheep Fat during a Long Time of Low Temperature Storage

“…The data presented here suggested that the fat underwent lipid oxidation at a pronounced rate during the first 24 days of storage .The decrease PV observed with extended storage time was presumed to be due to the decomposition of hydro-peroxide, the hydroperoxide formed might undergo decomposition to form secondary lipid oxidation products 18 . The lipid oxidation occurred in Altay sheep fat rapidly during refrigerated storage, might due to the high content of fat and pro-oxidants in fat 19,20 reported that the peroxide value of sardine muscle increased until 9 days reached the maximum value and decreased thereafter during 15 days of iced storage. Changes in TBARS of Altay sheep tail fat during refrigerated storage are also shown in Fig.…”

The Prevalence of Premenstrual Syndrome and its Relationship with Food Intake, Anxiety and Digestive Disorders in University Student Girls

“…In addition, women suffering from PMS experience more stressful situations than healthy people [19,20]. It has also been reported that women with severe PMDD or PMS have a higher anxiety level than those with mild PMS or no PMS [21]. It has been shown that 31% of women with PMS have behavioral disorders [22], of which 25% have anxiety disorder [23,24].…”