Growth rate, carcass characteristics and meat quality of growing lambs fed buckwheat or maize silage

Keleş, Gürhan; Kocaman, Veli; Üstündağ, Ahmet Önder; Zungur, Aslı; Özdoğan, Mürsel

doi:10.5713/ajas.17.0296

Cited by 16 publications

(13 citation statements)

References 25 publications

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“…Ruminal biohydrogenation leads to the conversion of dietary lignans to enterolactones, which are absorbed from the gut and deposited in tissues including milk (91) and meat (90). Manipulation of dietary phenolic compounds has been confirmed to change their contents in meat (92,93). However, not all phenolics found in the diet are incorporated in similar amounts in meat.…”

Section: Bioavailability Of Bioactive Compounds Of Hemp By-products Imentioning

confidence: 99%

“…In vitro studies show that hemp has antimicrobial properties ( 25 , 74 ) due to its moderate contents of terpenes, CBD, α-tocopherol, and polyphenols, which could be transferred into ruminant meat ( 92 , 93 ). Hempseed increases meat PUFA content ( 19 ), which could make it susceptible to lipid oxidation.…”

Section: Aging-proteome Changes and Shelf Life Of Meat From Ruminantsmentioning

confidence: 99%

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Bioavailability and Bioefficacy of Hemp By-Products in Ruminant Meat Production and Preservation: A Review

et al. 2020

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Plant by-products obtained from agro-industrial processes require valorisation to demonstrate their potential for enhancing animal health, meat production, and shelf life extension. One example is the fast-growing hemp industry, which produces seeds, leaves, seed oil, and cake. Studies on the nutritional value of hempseed cake have shown it can be a valuable source of protein in ruminant diets. However, there is limited documentation on the bioavailability and bioefficacy of hemp phytochemicals for improving ruminant health, production, and extending meat shelf life. The current review provides an overview of existing information on nutrient and phytochemical composition of hemp by-products, their bioavailability, and bioefficacy, and explores current limitations and prospects regarding their valorisation.

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Section: Bioavailability Of Bioactive Compounds Of Hemp By-products Imentioning

confidence: 99%

Section: Aging-proteome Changes and Shelf Life Of Meat From Ruminantsmentioning

confidence: 99%

Bioavailability and Bioefficacy of Hemp By-Products in Ruminant Meat Production and Preservation: A Review

et al. 2020

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“…Several researchers have reported that pasture-fed lambs have higher L* and b* values than lambs fed indoors; the b* value is affected by the amount of intermuscular fat. Higher b* values indicate higher intermuscular fat levels (18,19). Numerous authors have reported significant differences in meat color between different genotypes and at different slaughter weights.…”

Section: Color and Phmentioning

confidence: 99%

Quality characteristics and fatty acid profiles of Bafra, Akkaraman, andBafra × Akkaraman F1 lamb meat

Yaranoğlu¹,

Özbeyaz²

2019

Turk J Vet Anim Sci

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Introduction Meat is a valuable part of human nutrition and a key factor in a balanced diet owing to its components. It provides high quality protein and fat also essential micronutrients that include iron, zinc, B vitamins, selenium, and phosphorus for optimal human health. Lamb is one of the red meat production sources, along with beef and pork. Lamb meat production is profitable if high quality pastures and suitable genotypes are available. The saleable yield type from sheep varies according to the geographic structure of country and sociocultural level of people. Nowadays lamb meat production has largely switched from extensive to intensive production systems across the world (1). In Turkey, sheep breeding is conducted with native breeds on pastures and grasslands. According to the 2017 data from FAO, nearly 24.2% of Turkish red meat production comes from sheep. For increasing the share of lamb meat production, more lambs could be slaughtered, or the carcass weight or the slaughter weight per lamb might be increased through fattening (2). Rapid growth of the human population, economic development, and the awareness of consumers of the dietary requirements for a healthy life have increased the demand for red meat. An adult person needs to consume 70-80 g of protein per day and half of the protein should come from animals because of the essential amino acids present. As their level of education increases, consumers are not only concerned with the quantity of meat but also with its quality and therefore consider the quality characteristics before buying (3,4). Meat pH and color are the most important traits for determining meat quality. pH decline of about 1 unit should occur in the first 24 h after slaughter for high-quality meats. Consumers understand the freshness of meat from its color, which affects their purchasing decisions. Water holding capacity (WHC) and cooking loss (CL) are related to meat flavor. WHC can be detected using several methods such as CL, drip loss, and expressed juice (EJ). Tenderness is an important indicator of the palatability of meat. Fatty acid profile of the meat influence nutritive value and plays an important role about definition of meat quality.

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“…Severe allergy to common buckwheat was first reported in 1909 (Smith 1909). Common buckwheat is also added to animal feed for the purpose of nutrient addition (Keles et al 2018), and its husk is used as bedding material to add comfort to the animal breeding environment. However, recently, buckwheat allergy has also been reported in horses (Einhorn et al 2018).…”

Section: Introductionmentioning

confidence: 99%

Understanding buckwheat allergies for the management of allergic reactions in humans and animals

2020

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Buckwheat allergy is an immediate hypersensitivity reaction that includes anaphylaxis mediated by specific IgE antibodies. Several IgE-binding proteins in common buckwheat have been reported to be possible clinically relevant buckwheat allergens. Although common buckwheat is popularly consumed in Asia, buckwheat allergy is becoming a serious problem not only in Asia but also in Europe. In addition, common buckwheat has also been found to be a causative agent of allergic symptoms in animals. In recent years, in addition to conventional food allergy testing methods, the development of component-resolved diagnosis (CRD) has improved the diagnostic accuracy of food allergy. The identification of allergens is essential for the construction of CRD. In this review, we introduce the different types of buckwheat allergens and discuss how each buckwheat allergen contributes to the diagnosis of buckwheat allergy. We also present the analysis of buckwheat allergen that will help reduce the allergenicity of common buckwheat and reduce buckwheat allergen molecules. These findings may be beneficial in overcoming buckwheat allergies in humans and animals.

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Growth rate, carcass characteristics and meat quality of growing lambs fed buckwheat or maize silage

Cited by 16 publications

References 25 publications

Bioavailability and Bioefficacy of Hemp By-Products in Ruminant Meat Production and Preservation: A Review

Bioavailability and Bioefficacy of Hemp By-Products in Ruminant Meat Production and Preservation: A Review

Quality characteristics and fatty acid profiles of Bafra, Akkaraman, andBafra × Akkaraman F1 lamb meat

Understanding buckwheat allergies for the management of allergic reactions in humans and animals

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