Effects of Purple Corn Anthocyanin on Growth Performance, Meat Quality, Muscle Antioxidant Status, and Fatty Acid Profiles in Goats

Tian, Xingzhou; Li, Jiaxuan; Luo, Qingyuan; Wang, Xu; Wang, Tiansong; Zhou, Di; Xie, Liang-Liang; Ban, Chao; Qi, Lu

doi:10.3390/foods11091255

Cited by 21 publications

(3 citation statements)

References 51 publications

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“…The important indexes for measuring animal growth and slaughtering are dressing percentage and net meat weight. In this study, the dressing percentage of lambs fed diets containing 8%, 16%, and 24% GP was 48.84%, 48.77%, and 49.18%, respectively, which was significantly higher than that of the control and was consistent with the report of Tian et al [23]. However, Yagoubi et al [24] have previously reported that the dressing percentage and net meat percentage of Dorper and Small-Tailed Han F1 hybrid lambs were 49% and 80%, respectively, which were higher than those observed in this work.…”

Section: Effect Of Grape Residue Content On the Meat Productivity And...supporting

confidence: 92%

Improving Shelf Life and Content of Unsaturated Fatty Acids in Meat of Lambs Fed a Diet Supplemented with Grape Dregs

Yao,

Wang,

et al. 2023

Foods

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This study was conducted to evaluate the potential effects of dietary grape residue levels on the slaughter indicators, meat quality, meat shelf-life, unsaturated fatty acid content, and expression of fatty acid deposition genes in the muscle of lambs. Sixty 30-month-old male Dorper and Small-Tailed Han F1 hybrid lambs were assigned to a single factor complete randomized trial design and fed with four different diets including 0%, 8%, 16%, and 24% grape dregs, respectively. The findings regarding meat production efficacy in the lambs revealed substantial differences. The control group showed notably lower dressing percentage, carcass weight, net meat weight, meat percentage concerning carcass, meat-to-bone ratio, relative visceral and kidney fat mass, and rib eye area compared to the other groups (p < 0.05). Additionally, the meat shearing force of lambs fed a diet with 16% grape pomace (GP) was significantly higher than that of the 24% GP group (p < 0.05), while the 24 h meat color parameter a* value of the control group was notably higher than that of the 8% GP group (p < 0.05). In addition, compared to the control group, lambs fed with a diet containing 16% GP had higher levels of oleic acid (C18:1n-9c), linoleic acid (C18:2n-6c), behenic acid (C22:0), tricosanoic acid (C23:0), lignoceric acid (C24:0), and conjugated linoleic acid (CLA), at a ratio of ∑CLA/TFA, ∑n-6, ∑MUFA, and ∑PUFA in the longissimus dorsi muscle (p < 0.05), but the reverse case was applicable for Total Volatile Basic Nitrogen (TVB-N) content (p < 0.05). GP supplementation did not substantially affect the expression of stearoyl-CoA desaturase (SCD), peroxisome proliferator activated receptor alpha (PPARα), and peroxisome proliferator-activated receptor gamma (PPARγ) genes (p > 0.05). The findings indicated that incorporating grape dregs in the diets of fattening lambs leads to notable enhancements in meat production and the antioxidant capacity of lamb meat, and effectively extends the shelf life of the meat.

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Section: Effect Of Grape Residue Content On the Meat Productivity And...supporting

confidence: 92%

Improving Shelf Life and Content of Unsaturated Fatty Acids in Meat of Lambs Fed a Diet Supplemented with Grape Dregs

Yao,

Wang,

et al. 2023

Foods

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“…The cultivation of BSF does not require extensive land, significant labor costs, or time investments, making it particularly suitable for development in countries and regions with limited arable land. The Qianbei Ma Goat (the goats raised in the north of Guizhou Province) is known for its excellent meat quality, with mild odor and tender texture [12]. Currently, it is not clear whether BSF has any negative impact on the meat quality of Qianbei Ma goat.…”

Section: Introductionmentioning

confidence: 99%

Effects of black soldier fly larvae (Hermetia illucens L.) as feed supplements on muscle nutrient composition, meat quality, and antioxidant capacity in Qianbei goat

Lu,

Paengkoum,

Chen

et al. 2024

Anim Biosci

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Objective: Black soldier fly (BSF) as an animal protein feed source is currently becoming a hot research topic. This study investigated the effects of the BSF as a protein feed source for goats on slaughter performance, muscle nutrient composition, amino acids, fatty acids, minerals, and antioxidant levels.Methods: Thirty Qianbei Ma goats (20.30±1.09 kg) were randomly divided into three groups: the control group (GRPC) supplemented with 10% full-fat soybean, treatment 1 (GRPU) supplemented with 10% untreated BSF, and treatment 2 (GRPT) supplemented with 10% heat-treated BSF. One-way analysis of variance among groups (with Fisher's least significant difference post hoc comparison) was used in this study.Results: The nutrients, amino acids, fatty acids, minerals, and antioxidants in muscle were analyzed. The results showed that there were no significant differences in the moisture, dry matter, crude protein, ash, amino acids, and mineral content of the muscles among the three feeding groups. The slaughter rate and carcass weight of the GRPU and GRPT groups were significantly lower (p<0.05). The overall meat quality of the GRPU and GRPT groups decreased (p<0.05). The individual unsaturated fatty acids and total unsaturated fatty acids in the GRPU group were higher (p<0.05) than those in the GRPC and GRPT groups. Both GRPU and GRPT decreased (p<0.05) the antioxidant capacity of the meat.Conclusion: Therefore, the heat-treated BSF had a better effect on meat quality compared to untreated BSF, but there were greater negative effects on the meat quality of GRPU and GRPT than GRPC.

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“…The nutritional quality of ruminant meat is mainly determined by its lipid content and fatty acid (FA) composition, as it is the most variable component of meat [ 11 , 12 ]. The improvement in the quality of ruminant meat includes a decrease in saturated fatty acids (SFA) and an increase in monounsaturated and polyunsaturated cis fatty acids (cis-MUFA—PUFA), vaccenic acid (18:1t11), conjugated isomers of linoleic acid (CLA), such as rumenic acid (18:2c9,t11), and decreasing the n-6 PUFA/n-3 PUFA ratio [ 11 , 13 ]. It is noteworthy that 18:2c9,t11 and 18:1t11 are beneficial to consumer health, as they have demonstrated anticarcinogenic activity, and the products from ruminants being the main natural sources of these FAs [ 11 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

Lambs supplemented with Amazonian oilseed co-products: Meat quality and fatty acid profile

de Castro,

Budel,

Rodrigues

et al. 2023

PLoS ONE

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The Amazon has a wide variety of oilseeds that generate a huge amount of co-products with potential for use in animal nutrition. The objective was to use alternative resources (oilseed cakes) in the feeding of lambs to assign a sustainable destination to this biomass, and evaluate its influence on the quality and fatty acid (FA) profile of the meat. Twenty-four lambs, male, castrated, crossbred Dorper × Santa Inês, weighing 30 ± 1.3 kg of initial body weight, were distributed in a completely randomized design in 4 treatments (diets) with six replications (animals). The control diet (Control) contained corn and soybean meal as main ingredients, which were partially replaced in the other diets by cupuassu cake diet (Cup), palm kernel cake diet (Palm) and tucuma cake diet (Tuc). The inclusion of Amazon cakes influences the lipid (P = 0.02) and protein (P < 0.01) composition of meat (longissimus lumborum); reduces cooking losses (P < 0.01); influences the colors (L, a, b), chroma, and Hue Angle (P < 0.01); promotes changes in total FA composition and FA profile (P < 0.05); reduces hypocholesterolemic FA (h) (P = 0.01), but does not influence hypercholesterolemic (H) and indices h:H, AI and TI (P > 0.05). The inclusion of oilseed cakes influences the chemical composition, physical parameters, composition and fatty acid profile of the meat, but does not influence the indicators of atherogenicity, thrombogenicity and cholesterolemia.

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Effects of Purple Corn Anthocyanin on Growth Performance, Meat Quality, Muscle Antioxidant Status, and Fatty Acid Profiles in Goats

Cited by 21 publications

References 51 publications

Improving Shelf Life and Content of Unsaturated Fatty Acids in Meat of Lambs Fed a Diet Supplemented with Grape Dregs

Improving Shelf Life and Content of Unsaturated Fatty Acids in Meat of Lambs Fed a Diet Supplemented with Grape Dregs

Effects of black soldier fly larvae (Hermetia illucens L.) as feed supplements on muscle nutrient composition, meat quality, and antioxidant capacity in Qianbei goat

Lambs supplemented with Amazonian oilseed co-products: Meat quality and fatty acid profile

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