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Showing 6 results for Meat Quality

F. Bakhshi, K. Rahmani Farah , E.h. Najdegerami , R. Manaffar, A. Tukmachi ,
Volume 7, Issue 1 (3-2018)
Abstract

Aims: Biofloc system is the usage of microorganisms such as heterotrophic bacteria, algae, dietary zooplanktons, and protists, which disintegrates and consumes reared aquatics propagation and non-eaten foods in ponds and increases the productivity of developed ponds as a modern aquaculture system. The aim of this study was to investigate the quality of common carp meat reared in the biofloc system during the refrigerated storage time (4±1°C).
Materials & Methods: In this experimental study, 300 common carps were fed for 9 weeks by commercial food (control) and 3 experimental treatments were fed, and the quality indices of meat were evaluated. The data were analyzed by SPSS software 21, using Duncan's multiple range, one way ANOVA, and Tukey post hoc tests.
Findings: The lowest meat taste quality was observed in sugar beet molasses treatment and it had a significant difference with other treatments (p<0.05). No significant difference was observed in case of sensorial parameters and cooking loss percentage in fish meat (p>0.05). Control and sugar beet molasses treatments showed the lowest and highest skin redness index values, respectively. Thiobarbituric acid (TCA) value significantly increased and decreased in control and biofloc treatments, respectively, over storage time (p<0.05). Sulfhydryl and TCA soluble peptides values decreased during refrigerated storage time (p<0.05).
Conclusion: The biofluid system has a positive effect on the quality of common carp meat reared during the refrigerated storage time and increases its shelf-life.

Volume 18, Issue 1 (1-2016)
Abstract

This study was carried out to evaluate how various amounts of nanozeolite decrease the effects of Aflatoxins (AF) on color and oxidative stability of the broiler thigh meat. Three hundred and thirty six one-day-old Ross 308 male broiler chickens were divided into six groups including a control group, which received diet without AF and nanozeolite, and five treatment groups that received diet with 0.5 ppm of AF, as well as 0, 0.25, 0.5, 0.75, and 1% of nanozeolite. Results showed that broilers fed by AF contaminated diet without nanozeolite had the highest rate of L* and a* values and the lowest rate of b* value (P> 0.05). AF contaminated diet without nanozeolite increased ThioBarbituric Acid Reactive Substances (TBA-RS) significantly, compared to the control group and the treatment groups that received AF and nanozeolite (P< 0.05). Results suggest that nanozeolite (especially 0.75 and 1%) is able to reduce the adverse effects of AF on meat quality, especially lipid oxidation.

Volume 18, Issue 2 (3-2016)
Abstract

The study was carried out to investigate the effects of Camelia (Camelina sativa L. Crantz) variety (CS) oil or seeds on performance, meat quality, immunity and plasma metabolic profile in broiler chickens. The broilers (n= 2,080, Cobb 500) were randomly allocated (sex ratio 1:1) for 32-day experimental periods (from 11d to 42 d) to 4 experimental groups: Control (corn-soybean meal-full fat soy based diet), Group I (with CS oil added at 2.5%), Group II (5% CS seeds), and Group III (10% CS seeds, respectively) of 520 birds each, and received the diets ad libitum. Gas chromatography method was used to determine the fatty acid profile of the ingredients and breast muscle. At slaughter (42 day), a simplified analysis of the carcasses was conducted. The thymus, spleen, and bursa of Fabricius were aseptically removed and weighed. Results indicated that the adding of 2.5% CSoil and 5% CS seed did not have a negative effect on performance and carcass characteristics (i.e. carcass yield, legs, and breast proportions). Chickens fed the diet containing 10% CS seed had significantly decreased (P< 0.001) BW gain. A significant decrease was also observed in the proportion of abdominal fat (P< 0.05) in carcasses with increasing levels of CS seeds in the diet. However, the diets with CS oil and seeds led to significant increases in omega n-3 fatty acids profile in the breast muscle, mainly α-linolenic acid (P< 0.0001), eicosapentaenoic acid(P< 0.0301), docosapentaenoic acid (P< 0.0123) and docosahexaenoic acid (P< 0.0026). The diets did not significantly affect the spleens and thymus weights, plasma enzymes activity, and total immunoglobulin (Ig) content. Plasma energy profile showed a tendency (P< 0.066) towards increased triglyceride content and significantly decreased total cholesterol (P< 0.019) and its fractions (P< 0.001) in the groups receiving CS oil and seeds in the diet.

Volume 19, Issue 133 (2-2023)
Abstract

Due to side effects of growth stimulant antibiotics used for poultry nutrition such as increasing microbial resistance, the poultry industry tries to replace them with a safer one like as phytogenics and organic acids. Thus, the aim of this research was to investigate the effect of adding butyric acid glycerides (BAG) and eugenol essential oil to the diet of broiler chickens on the quality and sensory properties of the meat. 300 pieces of broiler chickens of commercial strain Ross 308 were breeded in the form of a completely random design in six experimental diets including control (T1), T2 (500 ppm eugenol), T3 (1000 ppm eugenol), T4 (BAG 0.2% w/w), T5 (BAG 0.2% w/w + 500 ppm eugenol), and T6 (BAG 0.2% w/w + 1000 ppm eugenol). After 42 days, the broilers were slaughtered and water holding capacity (WHC), drip loss, cooking loss, sensory and pH parameters were evaluated on the breast muscle (fillet) during storage days. The findings revealed that the addition of eugenol and BAG to the diet of broilers reduced drip loss (p<0.05), while indicated no significant effect on the WHC. Incorporation of BAG and eugenol showed insignificant effect on cooking loss, but improved the sensory acceptability of the cooked meat. pH values influenced significantly by eugenol, and ranged between 5.69-5.81. In conclusion, the addition of eugenol and BAG to the diet of broiler chickens improved the sensory properties, and decreased drip loss of the fillets.
 

Volume 20, Issue 3 (5-2018)
Abstract

In order to investigate the Aflatoxin B1 (AFB1) removal ability of Brevibacillus laterosporus (Bl), 125 male Japanese quails aged 21-day-old were divided into 5 experimental groups with 5 replicates of 5 birds each. The experimental groups were control (basal diet), Bl (basal diet+108 cfu Bl mL-1), AFB1 (basal diet+2.5 mg AFB1 kg-1), AFB1+Bl (basal diet+2.5 mg AFB1 kg-1 and 108 cfu Bl mL-1), and AFB1+Improved Milbond-TX® (basal diet+2.5 mg AFB1 and 2.5 g Improved Milbond-TX® kg-1). The AFB1 decreased hematocrit (P= 0.003), red blood cells (P< 0.001), and white blood cells (P= 0.012) compared to the control while Bl probiotic improved those parameters. The highest relative liver and heart weight and lowest foam production and relative weight of bursa of Fabricius were observed in AFB1 group (P< 0.05). However, the relative weight of bursa of Fabricius and cloacal gland of birds fed Bl were similar to those in the control group. The low oxidation stability of meat samples resulting from the use of AFB1 improved due to use of Bl probiotic (P< 0.001). The ileal population of Escherichia coli increased in AFB1 group while the lactic acid bacteria decreased. This condition was reversed due to administration of Bl probiotic (P< 0.001). This study clearly showed that indigenous Bl probiotic could be effectively used to lessen the negative effects of AFB1 on meat quality and microbial ecosystem of growing quail chicks.

Volume 25, Issue 1 (1-2023)
Abstract

This work aimed to study the antibacterial activity of various Essential Oils (EOs) against food borne pathogens as well as the effect of their incorporation at different concentrations on vacuum-packed ground ovine meat, experimentally inoculated with Listeria monocytogenes, during 12 days of storage at 4°C. In summary, pathogenic bacteria, particularly L. monocytogenes, Salmonella enteritidis and Escherichia coli, showed high sensitivity towards citrus, rosemary, thyme, cinnamon and oregano EOs due to their richness in bioactive compounds. The Minimum Inhibitory Concentrations (MICs) of various EOs against L. monocytogenes and E. coli were about 0.5% for oregano and thymus EOs and 0.7% for cinnamon EO. Besides, addition of EOs at different concentrations resulted in the improvement of biochemical and microbiological qualities of ground vacuum packed sheep meat, during refrigerated storage. High concentrations of oregano (1%) and cinnamon (1.4%) EOs had the most efficient antilisterial activities compared to the control and other meat samples. The treatment of ovine meat with oregano or cinnamon EOs preserved a better content of proteins, a high ratio of PUFAs and a favorable balance between w-6 and w-3 PUFA, resulting in the production of healthier meat.

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