Effects of Slaughter Age on Muscle Characteristics and Meat Quality Traits of Da-Heng Meat Type Birds

Li, Jingjing; Yang, Chaowu; Han, Peng; Yin, Huadong; Wang, Yan; Hu, Yaodong; Yu, Chunlin; Jiang, Xiaosong; Du, Huarui; Li, Qingyun; Liu, Yiping

doi:10.3390/ani10010069

Cited by 43 publications

(47 citation statements)

References 42 publications

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“…In addition, we found that the shear force increased with advancing age in both the breast muscle and leg muscle. The age-related findings in this study were consistent with those of L. Li and Uhlířová et al in chicken and geese [10,28]. Also, the shear force was positively correlated with the muscle fibers.…”

Section: Discussionsupporting

confidence: 92%

“…Here, we investigated the muscle fiber characteristics of four muscular tissues in Yangzhou goose of different ages (1, 28, 70, 90 & 120 days). In general, the muscle fiber increased regularly with advancing age which was in agreement with the previous studies in birds and livestock [10,16]. In breast muscle, it stopped growth from 90 day thereafter.…”

Section: Discussionsupporting

confidence: 91%

“…It has been documented that muscle fiber compositions of different muscle types depended on the age in mutton [9]. Also, L. Li et al reported that the older birds exhibited larger myofiber diameter and area, and lower myofiber density for the older birds than the younger birds [10]. Therefore, unveiling the age-related influences of muscle fiber characteristics can provide a feasible solution for improving the meat quality.…”

Section: Introductionmentioning

confidence: 99%

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Effect of marketable ages on meat quality through fiber characteristics in goose

Weng

Huo

et al. 2020

Preprint

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Background: Goose meat is more and more popular among consumers because of its good quality. The fiber characteristics, as a key determinant factor, contributing to meat quality has been well demonstrated, and the marketable ages are also closely related to meat quality in livestock and chicken. However, little is known about the effect of different marketable ages on the meat quality through fiber characteristics in goose. Results: Here, 1-day, 28-day and three market-age old (70, 90 & 120 days) Yangzhou geese were selected and their fiber characteristics were investigated. The results showed that only fast-twitch fibers were observed in the breast muscle irrespective of the ages, while little slow-twitch fibers could be identified in leg muscle in three marketable ages, especially in gastrocnemius and extensor digitorum longus. As for the fiber diameter, a rapid upward trend was observed in breast muscle from 70 days to 90 days, and the corresponding values were 19.88 to 26.27μm, respectively, and it remained stable 90d thereafter. While the diameter and cross-sectional area of muscle fiber in leg muscle increased with ages. In addition, the proximate composition and physical properties was measured at different ages. 120-day-old geese had richer intramuscular fat and protein content both in breast and leg meat, as well as lower moisture content among three marketable ages. The higher lightness and pressing loss and the lower redness and shear force was observed in the breast and leg meat of 70-day-old geese compared with the 90 and 120-day-old geese. Conclusions: Taken together, although longer marketable age did not affect muscle fiber type in geese, it resulted in a thicker muscle fiber area, richer intramuscular fat and protein content, redder and chewier meat. As a result, the reasonable marketable age should be taken into account to improve the meat quality in the goose production.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

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Effect of marketable ages on meat quality through fiber characteristics in goose

Weng

Huo

et al. 2020

Preprint

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“…In summary, ostrich meat has a naturally higher postmortem pH than the 5.7-5.9 generally detected in meat, which results in better water-holding capacity, but shorter shelf life. With chicken, pH 24 significantly increases by bird age [36] but there are no data published on ostrich.…”

Section: Chemical Composition Of the Examined Meat Partsmentioning

confidence: 98%

Preliminary Study of Slaughter Value and Meat Characteristics of 18 Months Ostrich Reared in Hungary

et al. 2021

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The study aimed to evaluate the slaughter value and meat characteristics of ten ostrich females reared and slaughtered at the age of 18 months in Hungary. The ratio of selected body parts, the main organs and the lean meat parts were examined. The nutritive composition, the colour, the technological and organoleptic characteristics of five valuable meat parts (outside strip—M. flexor cruris lateralis, oyster—M. iliofemoralis externus, tip—M. femorotibialis medius, outside leg—M. gastrocnemius pars externa, medal—M. ambiens) and the amino acid, fatty acid and mineral composition of outside strip (M. flexor cruris lateralis) were also evaluated. The ratio of body parts and the main organs as the percentage of live weight, and the lean meat part as the percentage of carcass weight showed 16.74 ± 0.01%, 6.16 ± 0.01% and 57.29 ± 0.59%, respectively. The dry matter content of the examined valuable meat parts ranged between 24.89 ± 0.08 and 26.23 ± 0.13%, the protein ratio took on values between 18.40 ± 0.09 and 20.62 ± 0.16%, the fat content showed values between 2.36 ± 0.07 and 4.50 ± 1.09% and the hydroxyproline content ranged between 0.01 ± 0.001 and 0.08 ± 0.001%. The amino acid content of the outside strip showed a range between 0.15 and 3.33%. The ratio of SFA, MUFA and PUFA was 35.10 ± 0.53, 37.37 ± 1.52 and 27.54 ± 1.01. The n-6/n-3 ratio showed 3.91 ± 0.43 and the SFA/UFA ratio was 0.54 ± 0.02. Among the examined minerals, the content of Ca, K, Mg, Na and P was the highest in the meat. In the case of the colour, regarding L* value, we could reveal no significant difference between the examined meat parts. For a* and b* values, the outside leg had the lowest data of all. We could not reveal a significant difference between the pH values of the meat parts. Regarding technological parameters, meat differed only in thawing loss. The significantly lowest thawing loss could be detected in the outside leg (2.72 ± 0.01%) and in the medal (2.32 ± 0.01%). The results of the organoleptic evaluation showed that the outside strip and the tip had the best flavour and tenderness. In comparison with the younger birds (10–14 months of age) in the literature, the 18-month-old ostriches in our study showed similar or slightly lower slaughter weight, skin weight and head ratio, greater liver weight, lighter meat, lower protein and higher fat content, higher essential amino acid and lower non-essential amino acid content and higher SFA content in some cases. However, data on nutrition and population size were not always available. In comparison with other ratites (emu and rhea), ostrich meat has lower dry matter and protein, but higher fat, SFA, MUFA and PUFA content and lower n-6/n-3 ratio.

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“…As far as nutrition is concerned, poultry meat, particularly breast meat, quench the demand of the modern consumer for a high degree of unsaturation fatty acids and low fat, sodium, and cholesterol levels (Petracci and Cavani 2012). Nowadays, the importance of meat quality in the poultry industry could be validated by the enhanced sale of chicken meat as parts or further-processed products (Li et al 2019). Intramuscular fat (IMF) refers to the amount of lipids deposited within the muscle, including myometrium, myo brils, and endometrium.…”

Section: Introductionmentioning

confidence: 99%

Transcriptomics Analysis of Daheng Broilers Reveals that PLIN2 Regulates Chicken Preadipocyte Proliferation, Differentiation and Apoptosis

Yang

Ren

et al. 2021

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Intramuscular fat content, an important meat quality trait, strongly affects flavor, juiciness, and tenderness. Sex hormones regulate lipid metabolism, and female hormones stimulate fat deposition, thereby making the female chickens always fatter than males. In this study, the effect of sex on IMF deposition was screened following transcriptomics in chickens. Results confirmed significantly higher IMF content of 150-day female chickens as compared to the male chickens. The female chickens manifested higher serum TG, LDL-C, and VLDL, and significantly lower HDL-C contents than male chickens. Moreover, differential expression of genes involved in lipid metabolism were obtained in the muscle and liver between female and male chicken, which could partly interpret the possible reasons for the sex-mediated differences of IMF content. Cellular results revealed that inhibition of PLIN2 significantly inhibited chicken preadipocyte proliferation and induces apoptosis of preadipocytes, as well as promoted adipocyte differentiation.

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Effects of Slaughter Age on Muscle Characteristics and Meat Quality Traits of Da-Heng Meat Type Birds

Cited by 43 publications

References 42 publications

Effect of marketable ages on meat quality through fiber characteristics in goose

Effect of marketable ages on meat quality through fiber characteristics in goose

Preliminary Study of Slaughter Value and Meat Characteristics of 18 Months Ostrich Reared in Hungary

Transcriptomics Analysis of Daheng Broilers Reveals that PLIN2 Regulates Chicken Preadipocyte Proliferation, Differentiation and Apoptosis

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