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Brown, Wendy Y., Barbara A. Vanselow, Andrew J. Redman, and John R. Pluske. "An experimental meat-free diet maintained haematological characteristics in sprint-racing sled dogs." British Journal of Nutrition 102, no. 9 (June 1, 2009): 1318–23. http://dx.doi.org/10.1017/s0007114509389254.
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A dog's nutrient requirements can theoretically be met from a properly balanced meat-free diet; however, proof for this is lacking. Exercise places additional demands on the body, and dogs fed a meat-free diet may be at increased risk of developing sports anaemia. We hypothesised that exercising dogs would remain in good health and not develop anaemia when fed a nutritionally balanced meat-free diet. To this end, twelve sprint-racing Siberian huskies were fed either a commercial diet recommended for active dogs (n 6), or a meat-free diet formulated to the same nutrient specifications (n 6). The commercial diet contained 43 % poultry meal, whereas soyabean meal and maize gluten made up 43 % of the meat-free diet, as the main protein ingredients. Dogs were fed these diets as their sole nutrient intake for 16 weeks, including 10 weeks of competitive racing. Blood samples were collected at weeks 0, 3, 8 and 16, and veterinary health checks were conducted at weeks 0, 8 and 16. Haematology results for all dogs, irrespective of diet, were within normal range throughout the study and the consulting veterinarian assessed all dogs to be in excellent physical condition. No dogs in the present study developed anaemia. On the contrary, erythrocyte counts and Hb values increased significantly over time (P < 0·01) in both groups of dogs. The present study is the first to demonstrate that a carefully balanced meat-free diet can maintain normal haematological values in exercising dogs.
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Harrison, Sarah. "Parents face hostility about meat-free diet for children." Nursing Standard 17, no. 26 (March 12, 2003): 9. http://dx.doi.org/10.7748/ns.17.26.9.s21.
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rk, Erman, Beg rk, Suat Erus, Bahad Geni, Sevda anl, Emine Zorbozan, and Behcet ar. "Is meat-free diet related to anxiety, depression and disordered eating behaviors? A cross-sectional survey in a Turkish sample." Annals of Medical Research 30, no. 5 (2023): 1. http://dx.doi.org/10.5455/annalsmedres.2023.01.026.
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Objective: The foods that we eat don't just impact our physical health. The link between what we eat and how we feel has become a trending topic. However, knowledge on the effects of diet types on this relation are still limited. The first aim of this study is to reveal the possible link between diet types and eating behaviors, anxiety and depression. Second one is to predict possible variables (demographic, health-related and medical) which cause higher depression scores among individuals following a meat-free diet and an omnivore diet. Materials and Methods: A questionnaire-based survey cross-sectional study was conducted among individuals with a meat-free diet and an omnivore diet (N = 836 with a vegan or a vegetarian diet, N = 519 with an omnivore diet) using an online questionnaire. Demographic, health-related and medical characteristics, The Three-Factor Eating Questionnaire-R 21, Hospital Anxiety and Depression Scale were used to assess variables. Results: A meat-free diet group showed significantly lower anxiety and depression scores, lower cognitive restraint, lower emotional eating and lower uncontrolled eating than omnivore diet group. Shared predictors of depression were dissatisfaction with physical appearance, uncontrolled eating and smoking in both meat-free diet group and omnivore diet group. Lower cognitive restraint and lower education level were predictors of depression in only omnivore diet group. Conclusion: This study revealed that an omnivore diet may be more associated with anxiety, depression, and some disordered eating behaviors than a meat-free diet.
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Skřivanová, V., E. Tůmová, M. Englmaierová, D. Chodová, and M. Skřivan. "Do rearing system and free-range stocking density affect meat quality of chickens fed feed mixture with rapeseed oil?" Czech Journal of Animal Science 62, No. 4 (April 1, 2017): 141–49. http://dx.doi.org/10.17221/79/2016-cjas.
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Recently, consumers have paid an attention to animal-friendly meat. The aim of the study was to evaluate the meat quality of breast muscles in indoor and free-range chickens with respect to the stocking density of outdoor chickens (8.3 or 4.15 birds per m<sup>2</sup>) fed feed with rapeseed oil. The free-range chickens reached 96 and 97% of the final live weight of the indoor chickens and their feed : gain ratio was by 7 and 9% higher. The pasture intake had a small effect on the breast meat quality and was presumably associated with rapeseed oil in the basal diet which strongly influenced meat monounsaturated and polyunsaturated fatty acid content and reduced the effect of pasture. The free-range system and lower stocking density led to an increase in muscle fibre cross-sectional area and diameter and a higher meat shear force (P = 0.003). Concerning the meat sensory properties, the total acceptability of the meat of free-range chickens with a lower stocking density was found to be lower compared with the other groups.esults indicate a minor effect of the rearing system and free-range stocking density on chicken meat quality, and also that meat quality in experiments with free-range housing can be affected by a fat source in basal diet.
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Asher, Kathryn E., and Paul Peters. "Meat reduction, vegetarianism, or chicken avoidance: US omnivores’ impressions of three meat-restricted diets." British Food Journal 123, no. 1 (September 18, 2020): 387–404. http://dx.doi.org/10.1108/bfj-04-2020-0307.
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PurposeMeat consumption has a variety of implications in society. While various types of meat-restricted diets exist to address this, not enough is known about how the average meat consumer views different avenues to lessening their intake. In response, this study aims to assess US omnivores’ impressions of three meat-restricted diets.Design/methodology/approachAn online survey was administered to a cross-sectional, census-balanced sample from Nielsen of 30,000+ US adults. Omnivores (N = 928) were randomized into one of the three conditions where they were asked about their perceptions of a vegetarian diet, a reduced-meat diet or a chicken-free diet as individuals not currently following that dietary pattern.FindingsThe findings showed that omnivores had a more favorable perception of a reduced-meat diet on a greater number of study variables as compared to the vegetarian or chicken-free diets. The research also demonstrated that a majority of omnivores were in the precontemplation stage of cognitive change, suggesting that most American omnivores are not actively demonstrating a readiness to alter their meat consumption in the ways presented.Originality/valueThis research is the first to examine the comparative trends around these three diets among omnivores. It also speaks to how the desirability of meat restriction varies by type of approach, i.e. elimination or reduction, and if the latter, what type. The findings may be of relevance for efforts to reduce global meat consumption for ethical, health, or environmental reasons.
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Conrad, Zach, Micaela Karlsen, Kenneth Chui, and Lisa Jahns. "Diet quality on meatless days: National Health and Nutrition Examination Survey (NHANES), 2007–2012." Public Health Nutrition 20, no. 9 (March 8, 2017): 1564–73. http://dx.doi.org/10.1017/s136898001700026x.
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AbstractObjectiveTo compare diet quality scores between adult non-meat eaters and meat eaters, and to compare the consumption of diet components across quintiles of diet quality.DesignCross-sectional analysis. The Healthy Eating Index-2010 (HEI-2010) and Alternative Healthy Eating Index-2010 (AHEI-2010) were used to assess mean diet quality. Differences in consumption of diet components between quintiles of diet quality were tested usingpost hocWald tests andztests.SettingThe National Health and Nutrition Examination Survey (NHANES), 2007–2012.SubjectsThe sample consisted of 16810 respondents aged≥18 years, including 280 individuals who reported not consuming meat, poultry, game birds or seafood on two non-consecutive days of dietary recall. Dietary data were obtained from one dietary recall per individual.ResultsNon-meat eaters had substantially greater HEI-2010 and AHEI-2010 scores than meat eaters (P<0·05). Among non-meat eaters, mean consumption across HEI-2010 quintiles demonstrated different (P<0·05) amounts of empty calories and unsaturated:saturated fatty acids. Mean consumption across AHEI-2010 quintiles demonstrated different (P<0·05) amounts of nuts and legumes, vegetables and PUFA.ConclusionsPublic health messages targeted at vegetarians and others who may choose to eat meat-free on certain days should emphasize decreased consumption of empty calories, and increased consumption of nuts and legumes, PUFA and vegetables, as a way to improve overall dietary quality.
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Navarro, D. M. D. L., J. K. Mathai, N. W. Jaworski, and H. H. Stein. "Amino acid digestibility in six sources of meat and bone meal, blood meal, and soybean meal fed to growing pigs." Canadian Journal of Animal Science 98, no. 4 (December 1, 2018): 860–67. http://dx.doi.org/10.1139/cjas-2017-0217.
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Standardized ileal digestibility (SID) of amino acids (AAs) by growing pigs was determined in blood meal and six sources of meat and bone meal (MBM). Eighteen ileal-cannulated barrows (initial body weight: 69.3 ± 4.4 kg) were randomly allotted to a replicated 4 × 9 incomplete Latin square design with four periods and nine diets, giving eight replications per diet. One diet included 33% soybean meal (SBM) as the sole source of AA. Seven diets contained 9% blood meal or 9% of one of the six sources of MBM and 22% SBM as the only AA containing ingredients. The last diet was a nitrogen (N) free diet. Results indicated that the SID of all AAs were different (P < 0.05) among the six sources of MBM, but the SID of lysine (Lys) could not be predicted from the ratio between Lys and crude protein. For some, but not all AAs, the average SID in MBM was greater (P < 0.05) than in blood meal, but for most AAs the SID in MBM was less (P < 0.05) than in SBM. It is concluded that, as is the case for most other co-products, differences in concentration and SID of AAs among sources of MBM exist.
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HAMADA, Mohamed, Mabrouk ABD ELDAIM, Said I. FATHALLA, Naser A. AL HUMAM, Ayman EL BEHIRY, and Elke ALBRECHT. "Meat Safety and Quality of Broiler Chickens Supplemented with Thyme Essential Oil." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 1, no. 79 (May 15, 2022): 41. http://dx.doi.org/10.15835/buasvmcn-fst:2021.0017.
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Ninety, one-day-old Cobb chicks were randomly divided into 3 groups, each with 3 replicates. A control group was fed a standard diet, whereas the other two treatment groups received a diet with 0.2 or 0.3 mL thyme essential oil (TEO) per kg of the diet for 21 days. The 0.3 group had more meat protein (P ≤ 0.048) than the control group, while the other meat constituents have not changed. Meat sensory parameters (external aspect, odour, colour, and elasticity) declined (P < 0.001), while meat quality parameters (pH, total volatile nitrogen TVN, thiobarbituric acid number TBA, peroxide value PV, and free fatty acids FFA) increased (P < 0.001), through storage of the groups. In TEO groups, improved (P < 0.001) meat overall scores, external aspect and muscular elasticity was observed compared to control. Quality parameters were improved (P < 0.001) including pH, TVN, TBA, PV, and FFA, compared to control during storage. TEO had no effect on heavy metal concentrations while reducing bacterial contamination in meat. TEO 0.2 samples were positive for Salmonella Kentuckey and Staphylococcus aureus, while TEO 0.3 group were free from pathogenic bacteria. Thyme essential oil can enhance quality, and safety of the chilled broiler’s breast meat.
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Majid, Rauf, Zaid Khidhir, Arazu Hamma, and Kh Albashr. "Effect of Using Parsley (Petroselinum crispum) As Feed Additive on Some Meat Traits of Broiler Chicks." Tikrit Journal for Agricultural Sciences 20, no. 2 (December 17, 2022): 68–79. http://dx.doi.org/10.25130/tjas.20.2.7.
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The present study was conducted to determine the effect of dietary additive with parsley on some meat traits of the breast and thigh meat of broiler chicks, at eight-day old, chicks will be divided equally on floor pens into 5 groups, each group contained 3 replicates (8 chicks/ each). Treatments are dividing as (T1), using basal diet free from parsley as control (T2), using basal diet plus 3 gm. parsley/Kg of diet (T3), using basal diet plus 6 gm. parsley/Kg of diet (T4), using basal diet plus 9 gm. parsley/Kg of diet (T5), using basal diet plus 12 gm. parsley/Kg of diet. In the end of this experiment all after the slaughtering the broiler, the sample will be taken from breast and thigh. Adding parsley to feed of chicks effect significantly (p<0.01) on chemical composition in breast and thigh meat, and high percentages recorded in meat from broiler chicks fed on parsley, adding of parsley as feed additive promote significantly (p<0.01) physical traits, TBA, TVN.B values, Met- myoglobin and Myoglobin value of breast and thigh meat of broiler chicks, using parsley effect significantly on some amino acids percentages in breast and thigh meat of broiler chicks, adding parsley effect significantly in Chromium, Copper, Nickel and Zinc concentrations in thigh meat, also effect on Iron concentrations in breast meat.
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Szendrő, Katalin, Mónika Zita Nagy, and Katalin Tóth. "Consumer Acceptance of Meat from Animals Reared on Insect Meal as Feed." Animals 10, no. 8 (July 30, 2020): 1312. http://dx.doi.org/10.3390/ani10081312.
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Insect protein production requires much less land, feed, and water, and thus has a much smaller ecological footprint than animal protein production, which is important for reducing global warming. Poultry, pigs, and fish consume insects in nature, so insect meal could be a good substitute for soybean and fishmeal as a protein source in diets. The aim of this study was to examine consumer opinion on meat that originated from animals whose diet contained insect meal. The study was conducted in Hungary in 2020 (N = 414). On a scale of 1–7, respondents gave much lower scores (3.96) to this product than that which originated from a free-range system (5.11; p < 0.001). Male, more highly educated, and 30–39 year-old respondents gave significantly higher scores than other groups. The most important factor in accepting insect meal in animal feed was “no risk”, while the least important factor was “replacement of Genetically Modified (GM) soybeans”. Since free-range animals also consume insects, the difference in the attitude of respondents was based on their aversion to insects, while accepting free-range as the best animal welfare system. Thus, more emphasis should be placed on the benefits of insect meal in animal feed in order to bring about awareness and acceptance.
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Haidei, O., S. Shuliak, А. Mezhenskyi, G. Kyivska, and O. Krushelnytska. "Monitoring of gluten in meat and fish products." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 23, no. 95 (April 9, 2021): 46–50. http://dx.doi.org/10.32718/nvlvet-f9508.
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The global market of special foods has grown by 75 % in 2003–2008, that indicating a trend towards individualized diets and healthy lifestyles. Gluten-free foods are popular today due to the increase in the number of people with celiac disease and the general idea of healthy lifestyle. Thus, the production of such products increases due to the intensification of marketing activities. Because the only treatment for celiac disease is a lifelong gluten-free diet, people with this problem need to carefully read food labels for wheat, barley and rye, as well as so-called “hidden” gluten – barley-made malt and hydrolyzed vegetable protein (often contains wheat), as well as to exclude from the diet foods containing these cereals and select alternative foods for full life. However, given the number of people with individual gluten intolerance in Ukraine, the difficult economic situation and the high cost of gluten-free products, not every consumer with this problem can afford to buy certified specialized products labeled “gluten-free”. The aim of the research was to evaluate meat and fish products for gluten content. The article presents information of the results of monitoring gluten in meat and fish products (sausages, canned fish) from different regions of Ukraine by molecular genetic method for 2018–2020 using R-Biopharm diagnostic kits. According to the results of research, fish products that were not labeled “gluten-free” and were not certified as “gluten-free” met the requirements of current legislation of Ukraine and EU Regulation № 41/2009 on gluten-free products. Gluten was not detected in 29.4 % of meat products of various producers; 58.8 % of meat products contained gluten in trace amounts – less than 2 mg/kg; and 11.8 % of meat products contained gluten – more than 20 mg/kg. Prospects for further research are to monitor gluten in sweets and dietary products of domestic production and analyze the results of research on compliance with current legislation and safety for people with individual intolerance to gluten.
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Ingenpaß, Lena, Amr Abd El-Wahab, Cristina Ullrich, Mareike Kölln, Marwa F. E. Ahmed, Christian Visscher, and Josef Kamphues. "Nitrogen output in the urban environment using a vegetarian canine diet." PLOS ONE 16, no. 9 (September 23, 2021): e0257364. http://dx.doi.org/10.1371/journal.pone.0257364.
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Pet owners are increasingly concerned about the links between health status, animal welfare, environmental impacts, climate change and consumption of animal products. Accordingly, many owners are increasingly interested in vegetarian diets for themselves and their companion animals. However, such diets should be investigated nutritionally regards digestibility as well as on fecal quality and nitrogen output. In light of this trend, six Beagle dogs were included in a cross-over experimental design and offered a vegetarian diet containing wheat gluten (8.81%), rice protein (8.81%) and sunflower oil (6.84%) or an meat-based diet containing poultry meal (19.5%) and poultry fat (5.23%). The dogs received extruded complete diets for 12 days (adaptation and collection period, each 6 days). The dogs fed both diets showed a high and identical palatability (scoring of food intake) of the experimental diets. No significant differences occurred regarding digestibility of organic matter, crude protein and crude fat between vegetarian and meat-based diets. However, dogs fed the meat-based diet had higher (p < 0.05) nitrogen-free extract digestibility (89.5%) compared to those fed the vegetarian diet (88.6%). The amount of nitrogen excreted in feces (g)/kg BW0.75 was slightly, but not significantly, higher for dogs fed the vegetarian diet compared to those fed the meat-based diet (0.88 vs 0.79). The fecal consistency scores were considered to be within an acceptable range (well formed and firm). The mass of the feces between both groups were similar (62.9 g wet feces/100 g dry matter food) for vegetarian and meat-based diets. Additionally, the fecal dry matter content was comparable between both groups (29.0% and 29.6% for vegetarian and meat-based diets, respectively). In conclusion, the results of this study appear to indicate that virtually the only significant difference between the two diets was lower nitrogen-free extract digestibility in the vegetarian diet. However, the vegetarian diet did not result in a significant difference in amount of nitrogen excreted in feces.
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Donkoh, A., and P. J. Moughan. "Endogenous ileal nitrogen and amino acid flows in the growing pig receiving a protein-free diet and diets containing enzymically hydrolysed casein or graded levels of meat and bone meal." Animal Science 68, no. 3 (April 1999): 511–18. http://dx.doi.org/10.1017/s1357729800050530.
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AbstractEndogenous ileal amino acid flows were determined in pigs fitted with simple T-cannulas using either the regression method (meat and bone meal (MBM) as the protein source at five levels of inclusion) or following protein-free alimentation. Amino acid flows were compared with those determined by feeding animals a diet the sole nitrogen source of which was enzyme-hydrolysed casein (EHC), followed by centrifugation and ultrafiltration of the ileal digesta. The EHC was a mixture of free amino acids and oligopeptides (molecular weight 5000 Da). For the EHC treatment, the ileal digesta precipitate plus retentate was used to determine the endogenous flows. The ultrafiltration step excludes unabsorbed dietary amino acids from the measure of endogenous loss. Chromium III oxide was the reference marker in all diets. Estimates of endogenous nitrogen and amino acid flows determined under protein-free alimentation and the comparable flows determined using the regression method were similar. However, endogenous flows of amino acids for the EHC-fed pigs were generally significantly higher (F < 0·01) than values found for pigs on the protein-free diet and were higher than values obtained after extrapolation for pigs given the MBM-based diets. Mean endogenous ileal nitrogen flow for the EHC-fed animals was 2526 (s.e. 33.9) compared with 1711 (s.e. 25.5) mg/kg dry-matter intake for pigs receiving the protein-free diet.
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Hosseinpour-Niazi, Somayeh, Parvin Mirmiran, Arefeh Fallah-Ghohroudi, and Fereidoun Azizi. "Non-soya legume-based therapeutic lifestyle change diet reduces inflammatory status in diabetic patients: a randomised cross-over clinical trial." British Journal of Nutrition 114, no. 2 (June 16, 2015): 213–19. http://dx.doi.org/10.1017/s0007114515001725.
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The present randomised cross-over clinical trial investigated the effects of two intervention diets (non-soya legume-based therapeutic lifestyle change (TLC) diet v. isoenergetic legume-free TLC diet) on inflammatory biomarkers among type 2 diabetic patients. A group of thirty-one participants (twenty-four women and seven men; weight 74·5 (sd 7·0) kg; age 58·1 (sd 6·0) years) were randomly assigned to one of the two following intervention diets for 8 weeks: legume-free TLC diet or non-soya legume-based TLC diet. The latter diet was the same as the legume-free TLC diet, except that two servings of red meat were replaced with different types of cooked non-soya legumes such as lentils, chickpeas, peas and beans over a period of 3 d per week. The intervention period was followed by a washout period of 4 weeks, after which the groups followed the alternate treatment for 8 weeks. Concentrations of inflammatory markers were measured at baseline and after the intervention periods. Compared with the legume-free TLC diet, the non-soya legume-based TLC diet significantly decreased high-sensitivity C-reactive protein, IL-6 and TNF-α in overweight diabetic patients. The replacement of two servings of red meat by non-soya legumes in the isoenergetic TLC diet for a period of 3 d per week reduced the plasma concentrations of inflammatory markers among overweight diabetic patients, independent of weight change.
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Kerr, Brian J., Pedro E. Urriola, Rajesh Jha, John E. Thomson, Shelby M. Curry, and Gerald C. Shurson. "Amino acid composition and digestible amino acid content in animal protein by-product meals fed to growing pigs1." Journal of Animal Science 97, no. 11 (October 6, 2019): 4540–47. http://dx.doi.org/10.1093/jas/skz294.
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Abstract An industry survey and animal experiment were conducted to evaluate the amino acid (AA) compositional variability and standardized ileal digestibility (SID) of AA in animal protein by-products fed to growing pigs. Animal protein by-product meals (212) were categorized into 8 groupings (blood meal, chicken by-product meal, chicken meal, feather meal, meat and bone meal, meat meal, poultry by-product meal, and poultry meal) and analyzed for total AA. Amino acid analysis among (e.g., Lys in blood meal averaged 9.20% compared with 2.31% for feather meal, DM basis) and within (e.g., Lys range of 1.54% in blood meal and 1.44% in feather meal, DM basis) the by-product classifications varied as expected, but on average the total AA values were similar to that reported in the literature. For the determination of the SID of AA, 15 barrows (average initial and final BW of 31.6 and 78.7 kg, respectively) were fitted with a T-cannula in the distal ileum and allotted to 15 diets over nine 7-d periods, resulting in 9 replications per diet. Pigs were fed a basal diet based on soybean meal and dehulled-degermed corn, 13 diets containing 17.5% animal protein by-product meal to partially replace a portion of the soybean meal and dehulled-degermed corn in the basal diet, or a N-free diet. Pigs were re-allotted to diets based on minimizing the number to times that the N-free diet would precede or follow feeding either of the blood or feather meal diets because of concern with inadequate diet consumption, as well as to prevent diets from being re-fed to the same pig during the next or subsequent periods. Values for the apparent ileal AA digestibility of each diet were determined, adjusted to SID based upon the endogenous AA losses determined by feeding the N-free diet, and the SID of AA in each animal protein by-product meal calculated using the difference procedure. The SID of AA varied among (e.g., SID of Lys averaged 91% in chicken meal but 47% in feather meal) and within (e.g., SID of Lys in three meat and bone meals was 80%, 71%, and 54%) the animal protein by-product meals, as would be expected and are consistent with variation reported in the literature. Overall, the data provide total AA composition for 212 samples and SID of AA for 13 samples of animal protein by-product meals, including data on their variability, which is critical for their use in feed formulation programs.
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Tejeda, Juan F., Alejandro Hernández-Matamoros, Mercedes Paniagua, and Elena González. "Effect of Free-Range and Low-Protein Concentrated Diets on Growth Performance, Carcass Traits, and Meat Composition of Iberian Pig." Animals 10, no. 2 (February 11, 2020): 273. http://dx.doi.org/10.3390/ani10020273.
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The feeding system is one of the main factors influencing the Iberian pig meat quality. This experiment was undertaken to evaluate the influence of feeding diets containing different levels of protein on performance, carcass, and meat quality of Iberian pigs. To that aim, 24 castrated male Retinto Iberian pigs with an average weight of 116 kg were fed under free-range conditions with acorns and grass (FR), and on concentrated diets in confinement with standard (SP) and low protein content (LP). The crude protein content in acorns was lower than that in the grass and SP diet, but similar to that in the LP diet. FR pigs needed more time to achieve slaughter weight than LP and SP pigs. Iberian pigs fed on low-protein diet (FR and LP) had a higher intramuscular fat content in the musculus serratus ventralis than SP pigs. The influence of diet on the fatty-acid composition was reflected more markedly in subcutaneous fat than in muscles. FR pigs showed a higher level of C18:1 n-9 and total polyunsaturated fatty acids and lower total saturated fatty acids in subcutaneous fat than LP and SP. It is concluded that diets with low protein levels do not affect Iberian pig productive traits but change the meat composition, rendering them an interesting strategy to improve the quality of Iberian pig meat and dry-cured products.
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Dzinic, N., Dj Okanovic, M. Jokanovic, T. Tasic, V. Tomovic, P. Ikonic, and S. Filipovic. "Carcass and breast meat quality of broilers feed with extruded corn." Biotehnologija u stocarstvu 27, no. 4 (2011): 1697–703. http://dx.doi.org/10.2298/bah1104697d.
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The aim of this paper was to investigate the carcass and breast meat (nutritional, technological and sensory) quality of chickens (line ROSS 308) fed extruded corn. It was concluded that a diet with extruded corn increases chilled carcass weight and the share of breast meat in chilled carcass. Also, the breast meat of experimental group contains more protein and less free fat comparing to the control group. Based on the parameters and criteria for defining the quality of chicken breast meat (pHu and L
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Habito, Raymundo C., Joseph Montalto, Eva Leslie, and Madeleine J. Ball. "Effects of replacing meat with soyabean in the diet on sex hormone concentrations in healthy adult males." British Journal of Nutrition 84, no. 4 (October 2000): 557–63. http://dx.doi.org/10.1017/s0007114500001872.
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A randomised crossover dietary intervention study was performed to evaluate the effects of replacing meat protein in the diet with a soyabean product, tofu, on blood concentrations of testosterone, dihydrotestosterone, androstanediol glucuronide, oestradiol, sex hormone-binding globulin (SHBG), and the free androgen index (total testosterone concentration/SHBG concentration×100; FAI). Forty-two healthy adult males aged 35–62 years were studied. Diets were isoenergetic, with either 150 g lean meat or 290 g tofu daily providing an equivalent amount of macronutrients, with only the source of protein differing between the two diets. Each diet lasted for 4 weeks, with a 2-week interval between interventions. Fasting blood samples were taken between 07.00 and 09.30 hours. Urinary excretion of genistein and daidzein was significantly higher after the tofu diet (P<0·001). Blood concentrations of sex hormones did not differ after the two diets, but the mean testosterone:oestradiol value was 10 % higher (P=0·06) after the meat diet. SHBG was 3 % higher (P= 0·07), whereas the FAI was 7 % lower (P=0·06), after the tofu diet compared with the meat diet. There was a significant correlation between the difference in SHBG and testosterone:oestradiol and weight change. Adjusting for weight change revealed SHBG to be 8·8 % higher on the tofu diet (mean difference 3 (95 % CI 0·7, 5·2) nmol/l; (P=0·01) and testosterone:oestradiol to be significantly lower, P=0·049). Thus, replacement of meat protein with soyabean protein, as tofu, may have a minor effect on biologically-active sex hormones, which could influence prostate cancer risk. However, other factors or mechanisms may also be responsible for the different incidence rates in men on different diets.
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Hoffman, Louwrens Christiaan, Bianca Claasen, Daniël André Van der Merwe, Schalk Willem Petrus Cloete, and Jasper Johannes Erasmus Cloete. "The Effects of Production System and Sex on the Sensory Quality Characteristics of Dorper Lamb." Foods 9, no. 6 (June 2, 2020): 725. http://dx.doi.org/10.3390/foods9060725.
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The effect of production systems on the sensory quality characteristics of Dorper lambs was investigated. Sixty lambs (ewes, rams, castrates) were allocated into two production groups (feedlot or free-range) at weaning with equal numbers of each sex represented in each group. The lambs were fed for five (slaughter group 1) or six (slaughter group 2) weeks. Feedlot lambs were fed a commercial pelleted diet while free-range lambs utilized natural shrub pastures. Samples of the Longissimus thoracis muscle were used for sensory evaluation. Feedlot lambs produced meat that was juicier and more tender than meat from free-range lambs. Initial juiciness was also higher in the meat from the feedlot lambs. No aroma or flavour differences were observed. The meat from the free-range ram lambs (slaughter group 1) was the least tender, whereas the lamb flavour was also compromised in the free-range ram lambs. Free-range meat may not necessarily be distinguished from feedlot meat as far as aroma and flavour are concerned.
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Rossi, Daniele Misturini, Simone Hickmann Flôres, Janaína Guimarães Venzke, and Marco Antonio Záchia Ayub. "Biological evaluation of mechanically deboned chicken meat protein hydrolysate." Revista de Nutrição 22, no. 6 (December 2009): 879–85. http://dx.doi.org/10.1590/s1415-52732009000600009.
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OBJECTIVE: The objective of this study was to evaluate the biological properties of a protein hydrolysate obtained by enzymatic hydrolysis of mechanically deboned chicken meat. METHODS: Mechanically deboned chicken meat was hydrolysed using Alcalase 2.4 L FG and then dried in a spray-drier. Three groups (n=6) of male Wistar rats received diets containing casein, mechanically deboned chicken meat protein hydrolysate and a protein-free diet. The rats were randomly assigned to individual cages with controlled temperature (22ºC) for 12 days. RESULTS: The mechanically deboned chicken meat diet resulted in a good net protein utilization (3.74) and high true digestibility (96%). The amino acid composition of the hydrolysate was relatively well balanced, but the concentrations of methionine and cystine were low, making them the limiting amino acids. The proximate chemical composition of the hydrolysate showed protein content to be as high as 62%. CONCLUSION: The results obtained in this work suggest that mechanically deboned chicken meat hydrolysate can be used as a protein enhancer in food preparations such as enteral formulations, and as an edible protein enhancer in general applications.
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Rossi, Raffaella, Francesco Vizzarri, Sabrina Ratti, and Carlo Corino. "Poultry Meat Quality in Antibiotic Free Production Has Improved by Natural Extract Supplement." Animals 12, no. 19 (September 28, 2022): 2599. http://dx.doi.org/10.3390/ani12192599.
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Modern consumers are conscious of the relationship between meat quality and animal welfare. Today, slow-growing chickens are associated with a higher broiler welfare. The present work aims to evaluate the effect of dietary natural extract supplementation with polyphenols and seaweed mixtures (PPE) on breast and thigh muscles quality parameters in Hubbard JA57 slow growth chicken in antibiotic-free production. Five hundred Hubbard female chickens (250 from control and 250 from experimental group) were housed on floor pens (10 pens/treatment, 25 birds/pen) and assigned to two experimental groups: a control group (CON) receiving a commercial diet and another group receiving the same diet supplemented with 0.3% of polyphenols and seaweed mixtures (PPE). Dietary supplementation with PPE did not affect (p > 0.05) growth performances. The breast pH tended to be lower (p = 0.062) in PPE groups. The protein content of breast muscles resulted higher in PPE samples (p < 0.05) than controls. The thigh muscles from PPE group showed a lower (p < 0.05) malondialdehyde content than CON during refrigerated storage. In conclusion, the PPE supplement improves breast muscle protein content and oxidative stability of thigh muscle. This feeding practice is suggested to enhance the nutritional and technological parameters of meat Hubbard slow growth chicken in antibiotic-free production.
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Wiklund, Eva, Anna Nilsson, and Birgitta Åhman. "Sensory meat quality, ultimate pH values, blood metabolites and carcass parametersin reindeer (Rangifer tarandus tarandus L.) fed various diets." Rangifer 20, no. 2-3 (March 1, 2000): 9. http://dx.doi.org/10.7557/2.20.1.1491.
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This investigation was made to study and compare the effects of different diets on sensory meat quality and ultimate pH values in reindeer muscles and to relate stress-induced blood metabolites and carcass parameters to the meat quality traits measured. Altogether 23 female reindeer calves were included in the study. During an adaptation period, all reindeer were allowed free access to a mimicked natural diet containing 80% lichens (lichen diet). On January 28, 8 reindeer (group Cjan) were slaughtered. Five reindeer (group C.Mar) were allowed continuous free access to the lichen diet throughout the experiment. During 8 days, the other reindeer (groups PL and PS) were given the lichen diet, half of the amount offered to the control group, and were then starved for one day. Thereafter, these reindeer were fed 80% commercial reindeer feed (pellets) and either 20% lichens (group PL), or 20% silage (group PS) for 5 weeks. After this, all animals were slaughtered. The average carcass weight and dressing percentage in the group fed commercial reindeer feed and lichens (PL) were higher than in group CMar- Fat registrations were generally higher in groups PL and PS than in the groups Cj2n and CMar- Ultimate pH values in M. triceps brachii and M. longissimus were significantly lower in the group CMST than in PL. The levels of all blood metabolites (urea, ASAT and Cortisol) were generally higher in groups PL and PS than in groups Cja„ and CMEF- NO significant differences were found in any of sensory attributes of the meat (monitored according to ISO standards). The present study shows that muscle and fat depots in reindeer can be improved by feeding a diet based on reindeer pellets but suggests that a feeding period of 35 days might be too short to affect the sensory properties of reindeer meat.
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Dabbou, S., L. Gasco, C. Lussiana, A. Brugiapaglia, I. Biasato, M. Renna, L. Cavallarin, F. Gai, and A. Schiavone. "Yellow mealworm (Tenebrio molitor L.) larvae inclusion in diets for free-range chickens: effects on meat quality and fatty acid profile." Renewable Agriculture and Food Systems 35, no. 5 (May 9, 2019): 571–78. http://dx.doi.org/10.1017/s1742170519000206.
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AbstractThis study evaluated the effects of a diet containing yellow mealworm (Tenebrio molitor L.; TM) larva meal on quality parameters (pH24, color and drip losses), proximate composition and fatty acid (FA) profile of meat from free-range chickens. A total of 140 medium-growing hybrid female chickens were free-range reared and randomly allotted to two dietary treatments: a control group and a TM group, in which TM meal was included at 75 g kg−1 as fed in substitution of corn gluten meal. Each group consisted of five pens as replicates, with 14 chicks per pen. At 97 days of age, ten birds (two birds/pen) from each feeding group were slaughtered at a commercial abattoir. Quality parameters and proximate composition of breast and thigh meat were not affected by treatment. The effects of dietary TM larva meal on the FA profile of thigh meat were negligible. Breast meat from TM-fed chickens showed higher oleic and α-linolenic acid percentages as well as lower atherogenicity and thrombogenicity indexes. In conclusion, this study demonstrated that TM inclusion in diets for free-range chickens did not prejudice meat quality traits. The obtained results confirm that TM can be considered a promising insect protein source for the poultry feed industry.
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Thürmer, J. Lukas, Juliane Stadler, and Sean M. McCrea. "Intergroup Sensitivity and Promoting Sustainable Consumption: Meat Eaters Reject Vegans’ Call for a Plant-Based Diet." Sustainability 14, no. 3 (February 2, 2022): 1741. http://dx.doi.org/10.3390/su14031741.
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Reducing meat consumption can make immediate contributions to fighting the climate crisis. A growing minority adheres to meat-free diets and could convince others to follow suit. We argue, however, that recipients’ social identification as meat eaters may impede the effectiveness of such calls (i.e., an intergroup sensitivity effect based on dietary groups). Indeed, meat eaters in our experiment (N = 260) were more likely to reject calls for dietary change from a vegan than from a fellow meat eater. This effect was also evidenced in evaluations of and engagement with an initiative to promote a vegan diet (“Veganuary”), providing some indication for behavioral impact. In contrast, our societal dietary norm manipulation had no consistent effects on observed outcomes. Exploratory moderation analyses show a limited impact of participants’ social identification as meat eaters but highlight the role of peoples’ general willingness to engage in environmentally friendly behavior. We discuss theoretical and practical implications, including how our results challenge existing approaches to promoting a meat-reduced diet.
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Pozza, Paulo Cesar, Paulo Cezar Gomes, Magali Soares Santos Pozza, Ricardo Vianna Nunes, Rony Antônio Ferreira, and Ramalho José Barbosa Rodrigueiro. "Use of markers to determine the ileal digestibility of amino acids for swine." Ciência e Agrotecnologia 37, no. 3 (June 2013): 259–65. http://dx.doi.org/10.1590/s1413-70542013000300009.
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Many markers can be used in digestibility assays for swine, but needs to be evaluated before its use. An assay was carried out with the objective of measuring the coefficients of ileal apparent (CIAD) and standardized digestibility (CISD) of amino acids in meat and bone meal for swine using different markers. Eight crossbred barrows were equipped with T-cannulas in the distal ileum. Four animals received a free protein diet and another four received a diet containing meat and bone meal as the only protein source in the diet. The treatments consisted in evaluating the chromic oxide, acid-insoluble ash naturally occurring in the diet, cellulose and lignin as markers to determine the apparent and standardized digestibility of the amino acids contained in the meat and bone meal. All data were submitted to analysis of variance and means were compared using the Tukey test, with a significance of 5%. The CIAD, obtained using chromic oxide as external marker, were lower (P<0.05) than those obtained when acid insoluble ash, lignin and cellulose were used as markers, observing differences for all the amino acids evaluated. Similarly, the CISD from all the studied amino acids were lower (P<0.05) when the chromic oxide was used for determining the indigestibility factor. It is concluded that chromic oxide used as a external marker, to determine the coefficients of apparent and standardized ileal digestibility of the amino acids of the meat and bone meal, is most appropriate than the acid insoluble ash naturally occurring in diets, lignin and cellulose.
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Ha, Minh, Robyn Dorothy Warner, Caitlin King, Sida Wu, and Eric N. Ponnampalam. "Retail Packaging Affects Colour, Water Holding Capacity, Texture and Oxidation of Sheep Meat more than Breed and Finishing Feed." Foods 11, no. 2 (January 6, 2022): 144. http://dx.doi.org/10.3390/foods11020144.
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This study investigated the CIELab colour, water holding capacity, texture and oxidative stability of sheep meat from different breeds, finishing feeds, and retail packaging methods. Leg primal cuts from a subset of Composite wether lambs (n = 21) and Merino wether yearlings (n = 21) finished on a standard diet containing grain and cereal hay, a standard diet with camelina forage, or a standard diet with camelina meal, were used in this study. Semimembranosus and Vastus lateralis were packaged in vacuum skin packaging (VSP), or modified atmosphere packaging with 80% O2 and 20% CO2 (HioxMAP), or with 50% O2, 30% N2, and 20% CO2 (TrigasMAP). Packaging had a greater effect (p < 0.001) on L*, a*, b*, hue, and chroma than the effects from breed and finishing feed. Purge loss was affected by packaging. Cooking loss was affected by breed for Semimembranosus and packaging for both muscle types. HioxMAP and TrigasMAP increased WBSF and Texture Profile Analysis hardness of the meat compared to VSP. Lipid oxidation, assessed by TBARS, were lower in camelina forage or camelina meal supplemented diets and TrigasMAP compared to standard diet and HioxMAP, respectively. Total carbonyl and free thiol content were lower in VSP. Thus, supplementing feed with camelina forage or meal and lowering oxygen content in retail packaging by TrigasMAP or VSP are recommended to ensure optimal sheep meat quality.
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Adil, Sheikh, Mohammad T. Banday, Syed A. Hussain, Manzoor A. Wani, Ebtesam Al-Olayan, Amlan K. Patra, Shahid Rasool, et al. "Impact of Nanoencapsulated Rosemary Essential Oil as a Novel Feed Additive on Growth Performance, Nutrient Utilization, Carcass Traits, Meat Quality and Gene Expression of Broiler Chicken." Foods 13, no. 10 (May 13, 2024): 1515. http://dx.doi.org/10.3390/foods13101515.
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This study evaluated the effect of free and nanoencapsulated rosemary essential oil (REO) as an antibiotic alternative in broiler diets on growth performance, nutrient digestibility, carcass traits, meat quality and gene expression. Four hundred twenty day-old commercial broiler chicks (VENCOBB) were randomly allocated to seven dietary treatments, each having four replicates of fifteen chicks. The dietary treatments comprised control (CON) fed a basal diet only, AB (basal diet + 10 mg enramycin/kg), CS (basal diet + 150 mg chitosan nanoparticles/kg), REOF100 and REOF200 (basal diet + 100 mg and 200 mg free REO/kg, respectively), and REON100 and REON200 (basal diet + 100 mg and 200 mg nanoencapsulated REO/kg, respectively). Overall (7–42 d), REON200 showed the highest (p < 0.001) body weight gain (1899 g/bird) and CON had the lowest gain (1742 g/bird), while the CS, REOF100 and REOF200 groups had a similar gain, but lower than that of the AB and REON100 groups. Feed intake was not affected by dietary treatments. Overall, the feed efficiency increased (p = 0.001) by 8.47% in the REON200 group and 6.21% in the AB and REON100 groups compared with the CON. Supplementation of REO improved (p < 0.05) dry matter and crude protein digestibility, with the highest values in REON100 and REON200. Ether extract, crude fiber, calcium and phosphorus digestibility values showed no difference among the groups. The dressing, breast, thigh % increased (p < 0.05) and abdominal fat % decreased (p < 0.001) more in the REON200 group than with other treatments and CON. In breast meat quality, water holding capacity and extract reserve volume increased (p < 0.05) while drip loss and cholesterol content decreased (p < 0.05) in REON100 and REON200. No change was observed in the breast meat color among dietary treatments and CON. The REON100 and REON200 groups had reduced (p < 0.05) meat lipid peroxidation as depicted by the decreased levels of TBARS, free fatty acids and peroxide value compared to other treatments and CON. The expression of the Mucin 2, PepT1 and IL-10 genes was upregulated (p < 0.001) and TNF-α downregulated (p < 0.001) by dietary addition of REO particularly in the nanoencapsulated form compared with the CON. In conclusion, nanoencapsulated REO, especially at 200 mg/kg diet, showed promising results as an antibiotic alternative in improving the performance, nutrient digestibility, carcass traits, meat quality and upregulation of growth and anti-inflammatory genes.
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Rose, I. S., G. P. Young, D. J. St John, M. C. Deacon, D. Blake, and R. W. Henderson. "Effect of ingestion of hemoproteins on fecal excretion of hemes and porphyrins." Clinical Chemistry 35, no. 12 (December 1, 1989): 2290–96. http://dx.doi.org/10.1093/clinchem/35.12.2290.
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Abstract Stools from asymptomatic volunteers on diets containing red meat, whole blood, or high fiber were analyzed for their content of hemes and dicarboxylic (heme-derived) porphyrins by the "HemoQuant" assay, the "Hemoccult" test, and "high-performance" liquid chromatography (HPLC). In 49 subjects, ingestion of red meat increased HemoQuant-determined combined fecal heme plus dicarboxylic porphyrins by an average 375%; the contribution of heme-derived porphyrins to total fecal porphyrins increased from 37% to 78%. Of subjects on a red-meat diet, 27% passed stools with a porphyrin content suggestive of a porphyria, compared with only 4% on a red-meat-free diet. These increases were due largely to protoporphyrin and its derivatives pemptoporphyrin and deuteroporphyrin, all of which were present in feces as iron-free porphyrins and iron-ligated (heme) forms. Ingestion of blood had an effect similar to that of red meat, but ingestion of fiber had no effect. These effects of dietary and endogenous hemoproteins must be considered when such methods are used to test feces for occult blood or to test for excess fecal porphyrins as an indicator of a porphyria.
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Beg, Md Anwarul H., Maksuda Begum, Maniruzaman, and Md Zahir U. Rubel. "Maximizing Performance with Safe Meat Production of Broiler by Feeding Enzyme Supplemented Antibiotic Free Diet." European Journal of Agriculture and Food Sciences 4, no. 4 (August 21, 2022): 25–30. http://dx.doi.org/10.24018/ejfood.2022.4.4.417.
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The present work aimed at studying growth performance, carcass traits, and health status in broiler chicken-fed enzyme over a period of 4 weeks. A total of 300 day-old Lohmann broilers were randomly assigned to five treatment groups, each with 3 replicates (20). T1, T2, and T3 were provided as 0.05 %, 0.1 %, and 0.15 % of the enzyme. Whereas T4 and T5 were antibiotic and control, respectively. The results revealed no significant (P<0.05) difference in feed intake (T4 - 2182.50bg and T2 - 2227.00 abg) and live weight (T5 - 1897.50a g and T1 - 1790.50b). The highest survivability percent was found in the enzyme supplemented group (T1, T2 &T3- 100 %). Highest hemoglobin (T2 - 9.0 gm/dl), RBC (T2-3.9mill/cum), WBC (T1-14475 mill/cum), lymphocytes (T1 - 38.50 %), Monocytes (T1 - 2.00 %) PCV (39.96 %), MCV (T1 - 88.58), MCH (T2 - 30.85 Pg) and MCHC (T2 - 32.80) were found highest in the enzyme-treated groups, which is an indication of good health. E. coli and salmonella spp. The count was significantly (P<0.05) lower in birds fed a 0.15 % enzyme supplemented diet and with a descending order of 0.1 % and 0.5 % enzyme level. Salmonella sp. and E Coli count was also significantly (p<0.05) higher in birds fed control and antibiotic. The results of the study demonstrate the beneficial effects of supplementing enzymes on body weight gain and dressed yield in the treated groups in broiler chicken. An enzyme is, therefore, suggested to be used as an alternative to antibiotics on broiler chicken rations for higher profitability.
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Munt, R. H. C., J. G. Dingle, and M. G. Sumpa. "Growth, carcase composition and profitability of meat chickens given pellets, mash or free‐choice diet." British Poultry Science 36, no. 2 (May 1995): 277–84. http://dx.doi.org/10.1080/00071669508417775.
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Gomes, V. S., S. B. Mano, M. Q. Freitas, M. D. Santos, C. A. Conte Júnior, J. M. Silva, and E. B. Santos. "Meat characteristics of cattle fed diets containing whole cottonseed." Arquivo Brasileiro de Medicina Veterinária e Zootecnia 68, no. 4 (August 2016): 1069–76. http://dx.doi.org/10.1590/1678-4162-8636.
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ABSTRACT Sensory and instrumental analyses evaluated the meat and fat characteristics of feedlot-finished steers fed a diet containing cottonseed. Global impression, texture, meat color, and fat color were assessed. Thirty Nellore bulls with an average age of 30 ± 6 months and initial body weight of 382.7 ± 28.4kg were kept in feedlot stalls and fed the following cottonseed levels: 0; 2.22 %; 4.44 %; 6.66 %; 8.88 %; 11.11 % of the dietary dry matter. The cottonseed used in this experiment had an average free gossypol content of 4.5g/kg of cottonseed. The overall impression of the samples, assessed by the triangle test for difference, did not differ for more than 62 % of the panelists (P>0.01). The shear strength of roasted meat varied from 6.00 to 6.54kg. According to texture profile analysis (TPA), the hardness, springiness, and chewiness of roast meat ranged from 24.15 to 28.01 N, 0.52 to 0.56, 8.42 to 11.01 N, respectively; of raw meat, 9.51 to 13.86 N, 0.26 to 0.29, and 1.38 to 1.81 N, respectively. The different treatments did not affect meat texture, meat color, or fat color (P>0.05). Meat color, luminosity, and red intensity ranged from 37.71 to 42.85, 20.68 to 25.25, and 6.74 to 8.61, respectively; fat color, luminosity, and yellow intensity ranged from 62.26 to 63.78, 11.13 to 11.62, and 10.53 to 10.86, respectively. Cottonseed intake of up to 1.13kg/animal/day, equivalent to a free gossypol intake of 5.05g/animal/day, in place of soybean meal and ground corn, did not significantly change the global sensory impression, texture, and color of the meat and fat.
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Shahin, K. A., and F. Abd Elazeem. "Effects of breed, sex and diet and their interactions on carcass composition and tissue weight distribution of broiler chickens." Archives Animal Breeding 48, no. 6 (October 10, 2005): 612–26. http://dx.doi.org/10.5194/aab-48-612-2005.
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Abstract. The effects of breed (Hubbard and Anak), sex and diet (two levels of protein (high or low) with two levels of crude fiber (low or high) at each level of protein) on carcass composition and distribution of tissues over the carcass were studied. Carcass composition and ratios of muscle: bone, muscle: fat and meat: bone in the carcass did not differ significantly between breed groups. Male carcasses had more muscle, more bone, more fat-free carcass, higher ratios of muscle: bone, muscle: fat but less fat, less meat and lower meat: bone ratio than female carcasses. Carcasses of chicks fed high protein (with either low or high fiber) diet had more muscle than carcasses of chicks fed low protein (with either low or high fiber) diet. Carcasses of chicks fed high fiber (with either low or high protein) diet had more bone but less meat than carcasses of chicks fed low fiber (with either low or high protein) diet. Increasing both protein and fiber in the diet resulted in lowering carcass fat, consequently raising muscle: fat ratio. Breed and sex did not influence the distribution of muscle and meat throughout the carcass parts. Breed differences in fat weight distribution were not significant. Anak had significantly higher proportions of bone in wing and neck than Hubbard did. The proportion of total carcass muscle in breast, drumstick, wing were not significantly affected by diet. Carcasses of chicks fed high fiber (with either low or high protein) diet had higher proportion of total meat in thigh and neck than carcasses from chicks fed low fiber (with either low or high protein) diet. Diet had no significant effect on bone weight distribution. Increasing crude fiber in diets resulted in lowering proportion of total fat in breast, thigh but increasing proportion of total fat in drumstick and wing. Breed x sex, breed x diet and sex x diet interactions did not significantly influence most of carcass traits indicating that the factors under consideration act independently of each other's. Significant sex x diet interactions was found for carcass fat and boneless carcass relative to live body weight: the sexual dimorphism in low protein diet is more pronounced than in high protein diets.
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Voslářová, E., Z. Hanzálek, V. Večerek, E. Straková, and P. Suchý. "Comparison between Laying Hen Performance in the Cage System and the Deep Litter System on a Diet Free from Animal Protein." Acta Veterinaria Brno 75, no. 2 (2006): 219–25. http://dx.doi.org/10.2754/avb200675020219.
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Battery cage systems for housing laying hens are being replaced by alternative systems including the deep litter system. At the same time, the substitution of meat and bone meal by vegetable matter in poultry feed mixtures is sought in the nutrition of laying hens. In the experiment, we compared the performance of laying hens of the ISA BROWN hybrid in both the cage system and the deep litter system, on a diet with the meat and bone meal content replaced by vegetable feeds (based on lupin). In the first group, 36 laying hens were kept in the deep litter system; in the second group, 36 laying hens were kept in cages. Over the period of nine months, the number of eggs laid, their weight, shell quality, the clinical state of the laying hens and incidence of their mortality were monitored daily. We found that in the cage system a higher number of eggs was obtained; a lower mean egg weight (p < 0.01); a higher number of eggs per hen per day (p < 0.01); a higher egg mass weight per hen per day (p < 0.01). There was a higher number of cracked eggs of the total number of eggs laid (p < 0.01), the number of membranous eggs of the total number of eggs laid did not differ (p > 0.05), and the number of laying hens which died was lower (p < 0.05) in comparison with the deep litter system. The results of the experiment demonstrate that, with the substitution of meat and bone meal by vegetable matter in the feed mixtures for laying hens, there are differences between the performance of laying hens from the deep litter system as compared to the laying hens from the cage system. The deep litter system better meets the requirements for the welfare of laying hens; however, it provides a lower yield.
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Vargas-Ramella, Marcio, José M. Lorenzo, Diego Rois, Anisia Arias, José R. Justo, Mirian Pateiro, Maria López-Pedrouso, and Daniel Franco. "Effect of finishing diet on carcass characteristics and meat quality of Mos cockerel." Spanish Journal of Agricultural Research 19, no. 1 (March 11, 2021): e0601. http://dx.doi.org/10.5424/sjar/2021191-16870.
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Aim of study: To evaluate the effect of different diets on carcass characteristics and meat quality from Mos free-ranged cockerel.Area of study: Galicia (NW Spain).Material and methods: Cockerels (n=75) were allocated to 3 groups (n=25) according to finishing diets: commercial fodder (CF), 50% wheat and 50% corn (WH) and 33% wheat and 66% corn (CR). Meat quality was assessed in terms of physicochemical, and nutritional features.Main results: The highest live and carcass weight were obtained in CF group. Meat from CF and CR groups were similar in moisture, protein and cholesterol content in drumstick cut, meanwhile in breast piece there were no significant differences (p>0.05) in intramuscular fat (IMF), ash, and lightness (L*). On the other hand, finishing diet affected L* and redness (a*) values, showing the highest L* values in meat samples from CF treatment (49.94 for drumstick) (p<0.01), whereas a* was superior in WH samples (11.30 and 4.61, for drumstick and breast, respectively) (p<0.001). Meat shear force test was not affected (p>0.05) by diets. Finally, the finishing feed affected (p<0.05) the fatty acid and amino acid profile in both cuts (drumstick and breast).Research highlights: Present study allowed to characterize for the first time Mos cockerels fed with different diets. Some carcass features obtained were higher than previous studies with other Mos categories, and some autochthonous and industrial breeds. Meat from cockerels was characterized by a high protein percentage and lower IMF.
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Montoya, Carlos A., Shane M. Rutherfurd, Trent D. Olson, Ajitpal S. Purba, Lynley N. Drummond, Mike J. Boland, and Paul J. Moughan. "Actinidin from kiwifruit (Actinidia deliciosacv. Hayward) increases the digestion and rate of gastric emptying of meat proteins in the growing pig." British Journal of Nutrition 111, no. 6 (November 19, 2013): 957–67. http://dx.doi.org/10.1017/s0007114513003401.
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The present study aimed to investigate the effect of dietary actinidin on the kinetics of gastric digestion of beef muscle proteins and on the rate of stomach emptying in growing pigs. For this purpose, 120 pigs (mean body weight 28 (sd2·9) kg) were fed beef muscle protein-based diets containing either actinidin (fresh green kiwifruit pulp or gold kiwifruit pulp supplemented with purified actinidin) or no actinidin (fresh gold kiwifruit pulp or green kiwifruit pulp with inactivated actinidin). Additionally, fifteen pigs were fed with a protein-free diet to determine the endogenous protein flow. Pigs were euthanised at exactly 0·5, 1, 3, 5 and 7 h postprandially (n6 per time point for each kiwifruit diet andn3 for protein-free diet). Stomach chyme was collected for measuring gastric retention, actinidin activity, individual beef muscle protein digestion based on SDS–PAGE and the degree of hydrolysis based on the appearance of free amino groups. The stomach emptying of DM and N was faster when actinidin was present in the diet (P< 0·05): the half gastric emptying time of DM was 137v. 172 min ( ± 7·4 min pooled standard error) for the diets with and without actinidin, respectively. The presence of dietary actinidin in the stomach chyme increased the digestion of beef muscle protein (P< 0·05) and, more specifically, those proteins with a high molecular weight (>34 kDa;P< 0·05). In conclusion, dietary actinidin fed in the form of fresh green kiwifruit increased the rate of gastric emptying and the digestion of several beef muscle proteins.
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Petzke, Klaus J., Susen Lemke, and Susanne Klaus. "Increased Fat-Free Body Mass and No Adverse Effects on Blood Lipid Concentrations 4 Weeks after Additional Meat Consumption in Comparison with an Exclusion of Meat in the Diet of Young Healthy Women." Journal of Nutrition and Metabolism 2011 (2011): 1–8. http://dx.doi.org/10.1155/2011/210930.
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Aims. To investigate whether changes of meat consumption can affect body composition and laboratory parameters in healthy, normal weight, young women without the aim to reduce body weight.Research Design and Methods. Women volunteered to eat low-fat meat in addition to their habitual diet (M) or to exclude meat products from their diet (NOM). After 4 weeks M and NOM were crossed over between subjects. Changes in nutrient intake, morphometrics and plasma parameters were compared during M and NOM.Results. Daily protein intake (means±SD) was2.25±0.35(25.2% of energy) and1.15±0.26 g/kg (14.0% of energy) during M and NOM, respectively. Fat-free body mass (FFM) increased during M (0.7±1.0 kg,P=.02) and decreased during NOM (-0.8±0.8 kg,P=.003). Body fat mass was unchanged. Concentrations of total cholesterol (-7%), LDL-cholesterol (-8%), and glucose (-4%) deceased significantly after M. Fasting glutamine concentrations were decreased by M and increased by NOM.Conclusions. Additional meat intake can increase FFM without adverse effects on blood lipid concentrations. Long-term studies are required. Urinary excretion of 3-methylhistidine could represent a biomarker for meat protein consumption.
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El-Hack, M. E. Abd, A. I. Attia, M. Arif, R. N. Soomro, and M. A. Arain. "The impacts of dietary Nigella sativa meal and Avizyme on growth, nutrient digestibility and blood metabolites of meat-type quail." Animal Production Science 58, no. 2 (2018): 291. http://dx.doi.org/10.1071/an16226.
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The present study was performed to evaluate the effect of varying proportion of Nigella sativa meal (NSM) in the diets with or without Avizyme supplementation on growing Japanese quail performance. A 4 × 2 factorial experiment was conducted including four levels of NSM (0%, 10%, 15% and 20% of the diet) and two levels of dietary Avizyme supplementation (0 or 0.5 g/kg diet) through the growing period (1–6 weeks of age). A total number of 600 unsexed 1-week-old Japanese quail chicks were randomly distributed into eight treatment groups. The effects of NSM inclusion levels were highly significant (P < 0.01) on the values of live bodyweight, daily bodyweight gain and daily feed intake at all periods studied. The incorporation of 10% NSM of the diet recorded the best values of live bodyweight and daily bodyweight gain compared with the Control and other NSM levels. Quail fed diets contained 10% or 15% NSM had higher (P < 0.01) daily feed intake than those in the Control, but feed conversion ratio was not statistically affected at all studied ages. All carcass traits studied were significantly (P < 0.01) affected by feeding the NSM diet. The digestion coefficients of dry matter, organic matter, crude protein, ether extract and nitrogen-free extract were significantly (P < 0.01 or P < 0.05) increased in chicks fed diets containing 10% NSM as compared with the Control. Quail fed diets including 10% or 15% NSM had increased serum concentrations of total protein, albumin and a higher A : G ratio. All serum lipid constituents except high density lipoprotein were at lower (P < 0.01) concentrations in blood serum of quail fed diets containing NSM. Using NSM at level of 20% of the diet had a negative impact on growth, carcass characteristics, and nutrient digestibility. Neither Avizyme supplementation alone nor the interaction between NSM and Avizyme had any statistically impact on all studied parameters. It can be concluded that NSM could be included in growing quail diets up to 15% without any Avizyme supplementation to support growth performance and feed utilisation, however higher NSM levels negatively affected performance, carcass traits and nutrient digestibility.
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Apata, E. S., O. O. Eniolorunda, E. S. Olugbemi, and O. Y. Adedeji. "Effects of utilizing treated and untreated corncobs and cassava peel-based diets on carcass and meat performance of West African dwarf goats." Nigerian Journal of Animal Production 47, no. 4 (December 17, 2020): 261–68. http://dx.doi.org/10.51791/njap.v47i4.73.
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A study was conducted to investigate the effect of utilizing treated and untreated corncobs and cassava peels-based concentrate diets on carcass and meat performance of West African Dwarf (WAD) buck goats. Sixteen WAD buck goats of ages between 9 and 10 months, balanced for weight were randomly assigned to four diet treatments with four goats per treatment diets of T1 = untreated cassava peels T2 = Treated corncobs, T3 = Treated cassava peels and T4 = untreated corncobs for 91 days. At the end of the feeding trial, three goats were randomly selected from each treatment and slaughtered. Data were collected on fasted, bled, clean carcasses' weights, lengths, chilled weights, chilling losses, chilling loss weights and dressing percentages as well as external and internal offals, while data on physical, (cooking loss, cooking yield, thermal shortening, cold loss, cold shortening and water holding capacity) proximate (moisture, crude protein, ether extract (fat), ash and nitrogen free extract) and organoleptic (colour, flavour, tenderness, juiciness, texture and overall acceptability) properties of meat were taken in a completely randomized experiment. Data were statistically analysed and significant means were separated at p=0.05. The results of the chemical composition of the experimental diets showed significant differences. Clean carcasses' lengths and chilled weights were higher in T3 than in other treatments, while bled carcasses' weights and chilling losses were lower (p<0.05) in the same T3 than in others. Bled carcasses' weights, chilling losses and percentage chilling losses were higher in T1 and T4 respectively. All the external and internal offals were higher in T3 followed by T2 and least (p<0.05) in T4, but cooking yield and water holding capacity were higher in T3 while thermal shortening, cold loss and shortening were lower. Moisture, crude protein, ether extract (fat) and ash except nitrogen free extract were higher in T3 followed by T1, T2 and least (p<0.05) in T4. Meat from T3 had higher colour, flavour, tenderness, juiciness, texture and overall acceptability followed by meat from T2 and least in T4. All the variables measured except nitrogen free extract were higher in T3. It can be concluded based that diet T3 was the best due to higher effect on the carcasses and meats of experimental goats. Therefore, diet T3 is highly recommended for farmers followed by diet T2.
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Bianchi, Filippo, Paul Aveyard, Nerys M. Astbury, Brian Cook, Emma Cartwright, and Susan A. Jebb. "Replacing meat with alternative plant-based products (RE-MAPs): protocol for a randomised controlled trial of a behavioural intervention to reduce meat consumption." BMJ Open 9, no. 5 (May 2019): e027016. http://dx.doi.org/10.1136/bmjopen-2018-027016.
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IntroductionReducing meat consumption could contribute towards preventing some chronic conditions and protecting the natural environment. This study will examine the effectiveness of a behavioural intervention to reduce meat consumption.Methods and analysesReplacing meat with alternative plant-based product is a randomised controlled trial comparing a behavioural intervention to reduce meat consumption with a no intervention control condition. Eligible volunteers will be recruited from the general public through advertisement and randomised in a 1:1 ratio to receive no intervention or a 4-week intervention comprising the provision of free plant-based meat alternatives, written information on the health and environmental benefits of eating less meat, success stories of people who reduced their meat consumption and recipes. The primary outcome is the change in meat consumption at 4 weeks (T1) from baseline. Secondary and exploratory outcomes include changes in meat consumption at 8 weeks (T2) from baseline and changes from the baseline to both follow-up in other aspects of participants diet, putative psychosocial determinants of eating a low meat diet and of using meat substitutes and biomarkers of health risk, including blood lipid profiles, blood pressure, weight and body composition. Linear models will be employed to explore whether the changes in each of the aforementioned outcomes differ significantly between the control and intervention group. Qualitative interviews on a subsample of participants receiving the intervention will evaluate their experiences of the intervention and help to identify the mechanisms through which the intervention reduced meat consumption or the barriers preventing the intervention to aid this dietary transition.Ethics and disseminationThe trial has been granted ethical approval by the Medical Sciences Interdivisional Research Ethics Committee (IDREC) of the University of Oxford (Ref: R54329/RE001). All results originating from this study will be submitted for publication in scientific journals and presented at meetings and through the media.Trial registration numberISRCTN13180635;Pre-recruitment.
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Csapóné Riskó, Tünde, Ádám Péntek, and Troy Wiwczaroski. "Bread consumption habits in the gluten free diet." Applied Studies in Agribusiness and Commerce 11, no. 3-4 (December 31, 2017): 113–19. http://dx.doi.org/10.19041/apstract/2017/3-4/16.
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Gluten is a protein found in many grain products. Celiac disease is a genetic autoimmune disorder characterized by sensitivity to gluten. When a person with celiac disease consumes gluten, his/her immune system perceives the gluten to be a harmful substance and reacts negatively. The only treatment for individuals with celiac disease is lifelong adherence to a gluten-free diet. It is one of the most frequent and well defined of all lifelong diseases. In Hungary, 1-2 % of the population is said to be affected, but only every 10th has been diagnosed. Bread is a basic and frequently consumed food made principally from wheat. Gluten is the main structure-forming protein in flour, and is responsible for the elastic characteristics of dough, and contributes to the crumb structure and appearance of many baked products. Gluten removal results in major problems for bakers. Currently many gluten-free products available on the market are of low quality, exhibiting poor mouth feel and flavour. People wishing to eat bread in the gluten-free diet basically have two options: buying or baking the bread for themselves. There are several gluten-free bread brands are available on the Hungarian market. The price, ingredients, texture, colour, softness of the available breads are different. There is a rather good choice in gluten-free flour mixtures on the Hungarian market, as well. The composition of these mixtures are also different. The aim of our empirical research was to investigate the gluten-free bread consumption habits of people following gluten-free diet. The research was carried out using Google forms in January 2017. Size of the sample is 196. The online form was shared in four closed gluten free Facebook groups in Hungary since they are really active in sharing information concerning gluten-free lifestyle and diet. Summarizing, in this study we wish to examine how evolve the world pork meat production, trade and consumption, and to demonstrate the main consuming countries, highlighting the role of China, as it is the most populated country in the world with its 1.4 billion inhabitants.
JEL Code: M31
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Okanovic, Djordje, Natalija Dzinic, Marija Jokanovic, Vladimir Tomovic, and Slavko Filipovic. "Effect of use of extruded corn in broiler feed on yield and meat quality." Veterinarski glasnik 66, no. 5-6 (2012): 355–65. http://dx.doi.org/10.2298/vetgl1206355o.
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The objective of these investigations was to examine the efficacy of the use of extruded feed in the diet of broiler chicks. The procedure of extruding corn causes significant physical-chemical changes in the kernel structure, which increases the nutritive value as the nutritive matter in the kernel becomes more readily available to the enzymes of the animal?s digestive tract. This procedure also increases hygiene safety as well as the sensory characteristics (taste) of the feed. Investigations were carried out on 3000 chicks of the Ross 308 hybrid, which were divided into an experimental and a control group. The fattening period lasted 49 days. The composition of the broiler mix was identical in both groups, with extruded corn being used in the mix for the control group (O). Broilers fed the mix with extruded corn (O) showed faster growth, lower mortality (20:96) and better feed conversion (2.04:2,13 kg/kg) in comparison with the control group (K). Broilers of the experimental group (O) also realized greater mass of the breast (696.6:657.6 g) and legs (569.2:528.2 g), as well as a greater meat percentage in the breast and legs. The diet with extruded corn also resulted in an improved nutritive quality of the broiler meat (higher protein content and lower content of free lipids in broiler meat). The meat of broilers fed the mix with extruded corn (O) was found to contain a higher protein content (23.35:22.58%) in the breast, and in the legs (18.26:17.67%), and a lower content of free lipids (1,.40:2.42%) in the breast, and in the legs (5.87:9.24%) in comparison with the meat of broilers of the control group (K).
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de Sousa, Fabiana Cristina Belchior, Ana Paula Del Vesco, Vittor Zancanela, Thais Pacheco Santana, Angélica de Souza Khatlab, Víctor Emanuel Meneses Feitosa, Claudson Oliveira Brito, Leandro Teixeira Barbosa, and Eliane Gasparino. "Effects of methionine as free amino acid and dipeptide on productive efficiency and meat quality of broilers under acute and chronic heat stress." Animal Production Science 62, no. 4 (December 21, 2021): 342–57. http://dx.doi.org/10.1071/an20592.
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Context Methionine in the form of free amino acid has been widely studied in broilers challenged by heat stress (HS). However, the effects of methionine dipeptide in broilers subjected to HS are not known. Aims To evaluate the effects of methionine as free amino acid and dipeptide on the performance, oxidative status, plasma parameters and meat quality of broilers subjected to acute and chronic HS. Methods Broilers were evaluated at the following three experimental periods: 24 h of evaluation (21–22 days of age); 10 days of evaluation (22–32 days of age); and 20 days of evaluation (22–42 days of age). Broilers were divided into two groups; one group was raised in thermal comfort, and the other group was raised in continuous HS of 30°C. In both groups, animals received a diet without methionine supplementation (MD), with supplementation of methionine as free amino acid (dl-M), and with supplementation of methionine as dipeptide (dl-MM). Key results HS reduced body weight gain after 10 and 20 days of evaluation. Broilers under HS condition fed the MD diet had the highest concentrations of thiobarbituric acid reactive substances (TBARS) at 22 days of age and carbonylated proteins (CP) at 32 days of age. At 42 days of age, broilers fed the MD diet had higher concentrations of TBARS and CP. At 32 days of age, broilers under HS had lower high-density lipoprotein and higher low-density lipoprotein concentrations. In breast meat, broilers in thermal comfort fed the dl-M or dl-MM diets had a lower cooking loss. Broilers in HS fed the dl-M diet had the lowest cooking loss. HS reduced the pH of the meat of legs. Conclusions The acute and chronic HS affect the broiler performance in different ways. Methionine supplementation contributes to reduce the effects of HS. There were no notable differences between the supplementation of dl-M or dl-MM. Implications Productivity and the quality of the chicken meat are the most important attributes of the production. The ambient temperature can influence these parameters. The methionine in its most varied forms, due to its direct and indirect antioxidant function, has been shown to be an effective source of protection for the animal in adverse conditions such as during HS.
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Sretenovic, Lj, Z. Novakovic, M. M. Petrovic, M. Todorovic, V. Pantelic, S. Aleksic, and M. Petricevic. "Producing of beef meat enriched with organically bound selenium." Biotehnologija u stocarstvu 28, no. 2 (2012): 219–29. http://dx.doi.org/10.2298/bah1202219s.
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In this study, the effects of the organic and inorganic form of selenium, in the diet for finishing beef cattle, were investigated. Sell-Plex produced by American firm Alltech as a source of organic selenium with selenium concentration of 2000 mg/kg was used. The source of inorganic selenium was sodium selenite. The trial was conducted on Simmental fattening cattle in the final stage in the free housing system and it lasted 60 days. Selenium content in control and trial group (m. longissimus dorsi) was 78.65 and 125.03 ?g/kg (P<0.01), in kidneys 855.52 and 1026.04 ?g/kg(P <0.001); in liver 453.13 and 534.64 ?g/ kg(P<0.01) and in spleen 308.44 and 383.62 ?g/kg (P<0.001), respectively. There were no differences in main carcass characteristics, share of some tissues in the round and three rib chops, chemical composition and meat quality of m. longissimus dorsi (P>0.05).Considering the higher storage of organic selenium in meat and internal organs of the fattening cattle with respect to the inorganic form, it was concluded that the selenium supply in organic form has a better bioavailability. Inclusion of organic selenium into the diet in the final stage of fattening cattle and its deposition in meat and internal organs is a good and easy way to get meat with functional foods properties that in addition to nutritional value should positively affect human health.
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Yusuf, Hassan Ali, Halidai Rehemujiang, Tao Ma, Minyu Piao, Ruiying Huo, and Yan Tu. "Fermented Total Mixed Ration with Cottonseed Meal or Rapeseed Meal Improved Growth Performance and Meat Quality of Hu Lamb Compared to Total Mixed Ration with Soybean Meal." Fermentation 8, no. 11 (October 24, 2022): 576. http://dx.doi.org/10.3390/fermentation8110576.
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Protein sources in livestock feed include cottonseed meals (CSM) or rapeseed meals (RSM). However, their use in feed diets is restricted due to anti-nutritional elements such as free gossypol or glucosinolate. The main objective of this study was to determine the effect of microbial fermentation of total mixed ration (TMR) with CSM/RSM on the growth performance and meat quality of Hu lamb. Fifty-one male Hu lambs (4 months old) with a 22.51 kg body weight were randomly assigned to three treatments and fed unfermented TMR with soybean meal (control group), FTMR (fermented total mixed ration) with CSM or RSM, respectively. The experiment lasted 97 days. Growth performance, rumen fermentation, and meat quality were measured. Overall dry matter intake (DMI), average daily gain (ADG), and final body weight (FBW) were similar among treatments (p > 0.05). There were no significant differences in the lightness (L*), redness (a*), and yellowness (b*) of longissimus thoracis (LT) muscle meat. There were no significant differences between the FTMR-CSM/RSM and control groups in drip loss, cooking loss, cooking percentage rate, or shear force of LT muscle meat. Lambs fed FTMR-CSM had significantly higher rumen fluid total volatile fatty acid values than those in control or FTMR-RSM groups (p < 0.05). Meat from lambs fed FTMR-RSM had a higher level of saturated fatty acids than lambs fed the control diet. The LT muscle meat of lamb fed FTMR-CSM had more unsaturated fatty acids than the control group (p < 0.001). In conclusion, FTMR with cottonseed or rapeseed meal can be fed without causing any adverse effects on Hu lamb.
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Zelenka, Jiří, Jaroslav Heger, Vlastislav Machander, Markus Wiltafsky, and Martin Lešták. "Bioavailability of liquid methionine hydroxy analogue-free acid relative to DL-methionine in broilers." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 61, no. 5 (2013): 1513–20. http://dx.doi.org/10.11118/actaun201361051513.
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An experiment with broiler chickens was conducted to compare the relative bioavailability of liquid methionine hydroxy analogue free acid (MHA-FA) with that of DL-methionine (DLM) during fattening to 35 days of age. Ross 308 male chicks were allotted to 9 treatments, each consisting of six replicates of 140 birds/pen. Four graded levels (0.04, 0.08, 0.16, and 0.28 %) of MHA-FA or DLM products (weight/weight comparison) were added to a maize-wheat-soyabean meal basal diet deficient in sulphur amino acids. The criteria of response were body weight, feed conversion ratio, carcass yield and breast meat yield. Significant responses to graded levels of both methionine sources were observed in all response criteria. Using a multi-exponential model describing the dose-response relationships, the bioavailability estimates of MHA-FA relative to DLM on a weight-to-weight basis were 68, 70, 54 and 59 % for body weight, feed conversion, carcass yield and breast meat yield, respectively. If MHA-FA was compared with DLM on equimolar basis its bioavailability was 77.7, 79.0, 59.3 and 64.6 for body weight, feed conversion, carcass yield and breast meat yield, respectively. The bioavailability of MHA-FA for carcass yield and breast meat yield was significantly (P < 0.05) lower than that of DLM on a weight-to-weight and on equimolar basis.
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Feng, Xian-Chao, Su Zhuang, Lin Chen, Zheng-Guo Yan, Xing-Lian Xu, and Guang-Hong Zhou. "Effect of dietary consumption of sheep meat on thyroid hormone levels and energy expenditure of Sprague - Dawley rats." Animal Production Science 51, no. 12 (2011): 1109. http://dx.doi.org/10.1071/an11035.
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The purpose of the present study was to investigate the effects of a sheep meat-based diet on the thyroid hormone concentrations and energy expenditure of Sprague–Dawley rats. The diets, a sheep meat diet (SMD) or a casein control diet (CD), each based on a standard formulation (AIN-93G), contained 18.3% protein, 7.4% fat and 60.0% carbohydrate, and were isocaloric (15.9kJ/g dry matter). Serum tri-iodothryonine (T3), thyroxine (T4), free tri-iodothyronine (FT3) and free thyroxine (FT4) concentrations, oxygen consumption rate (OCR), bodyweight, bodyweight gain and activities of liver sodium–potassium-adenosinetriphosphatase (Na,K-ATPase) and Ca2+-dependent adenosine triphosphatase (Ca-ATPase) were measured. Compared with the CD, the SMD increased the serum FT3 concentration on Day 7 (P = 0.004) and Day 14 (P < 0.001). Serum albumin concentrations, which may influence the amount of thyroid hormones bound, were significantly lower in the SMD group on Day 7 (P < 0.001) and Day 14 (P = 0.02) than those in the CD group. Both liver Na,K-ATPase and Ca-ATPase activities were significantly higher in rats consuming the SMD on Day 7 (P < 0.001, P = 0.001) and Day 14 (P < 0.001, P < 0.001) respectively. OCRs were significantly higher in rats consuming the SMD on Day 6 (P = 0.023) and Day 13 (P = 0.014). Both bodyweight and bodyweight gains were significantly lower in the SMD group. We concluded that sheep meat consumption decreased the serum albumin concentrations, which increased the serum FT3 concentrations. This lead to FT3 promoting the OCRs and the activities of Na,K-ATPase and Ca-ATPase, resulting in reduced bodyweight and bodyweight gain, presumably through greater energy expenditure. Thus, energy expenditure appears to have been enhanced in rats fed the SMD.
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Virgili, F., G. Maiani, Z. H. Zahoor, D. Ciarapica, A. Raguzzini, and A. Ferro-Luzzi. "Relationship between fat-free mass and urinary excretion of creatinine and 3-methylhistidine in adult humans." Journal of Applied Physiology 76, no. 5 (May 1, 1994): 1946–50. http://dx.doi.org/10.1152/jappl.1994.76.5.1946.
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The urinary excretion of endogenous creatinine (CRTN) and 3-methylhistidine (3-MH) has been proposed as a predictor of fat-free mass (FFM) in healthy subjects. In this study, we report the relationship between FFM, estimated by densitometry plus deuterium dilution, and daily urinary excretion of CRTN and 3-MH in a sample of 20 healthy adult subjects of both sexes. 3-MH and CRTN were measured in 2 days of urine collection, which followed 4 days of meat-free diet. Meat-free diet was maintained throughout the period of urine collection. The mean of 2 days of excretion of 3-MH was 237.7 +/- 87.3 (SD) and 138.9 +/- 31.2 mumol/day in men and women, respectively. The mean CRTN excretion was 1.51 +/- 0.22 and 0.98 +/- 0.15 g/day in men and women, respectively. CRTN excretion was found well associated with FFM (R2 = 0.89; P < 0.0001), whereas 3-MH was lightly associated with FFM (R2 = 0.33; P < 0.01). Residuals from the regression of 3-MH vs. FFM were found to be correlated with CRTN excretion and FFM (R2 = 0.57 and 0.67, respectively), suggesting that muscularity and the absolute amount of lean mass are relevant for the error in predicting FFM from 3-MH excretion. Data confirm that urinary CRTN excretion can be an expedient indirect method for evaluating body composition in healthy adult subjects. Data also suggest that the relationship between 3-MH and FFM is complex, limiting the possibility of predicting body composition from the excretion of this metabolite.
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Meghzili, Batoul, Esma Foufou, and Abdallah Bouasla. "Impacts of Celiac Disease and the Gluten-Free Diet on the Eating Habits and Quality of Life of Algerian Celiac Patients." Current Developments in Nutrition 5, Supplement_2 (June 2021): 431. http://dx.doi.org/10.1093/cdn/nzab038_043.
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Abstract Objectives Celiac disease is an autoimmune disease with manifestations at different levels. It is a disease developed in people with genetic susceptibility and intolerance to certain protein fractions of gluten, a protein found in all forms of wheat, rye and barley and causing villus atrophy. In Algeria, more than 500 000 people have celiac disease and the only treatment for celiac disease is to follow a strict, lifelong gluten-free diet, the objective of our work is to study the eating habits and gluten-free diet of 109 celiac patients residing in Algeria. Methods We carried out a cross-sectional survey using a questionnaire that has two sections: a section on eating habits, a section on frequencies of food consumption. Results Overall, we found that 67.9% of patients strictly followed their diet which led to difficulty in eating out of home and the need to take food while traveling. The difficulties in purchasing gluten-free foods were also mentioned by most patients. In addition, the gluten-free diet interfered with the patients' ability to work and with their social activities. Regarding the diet of our patients, the main foods consumed were vegetables, fruits, pulses, rice, pancakes, eggs, chicken meat and milk. Conclusions The negative effects of celiac disease and the gluten-free diet on patients can be minimized by better patient management, especially by joining associations. Funding Sources The Institute of Nutrition, Food and Agri-Food Technologies, Hospital-University Center CONSTANTINE Benbadis polyclinic el arbi ben mhidi, Polyclinic Filali, Constantine SIDI MABROUK PIDIATRIC EHS Constantine Hospitals.
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Paguia, Hermogenes M., Rina Q. Paguia, Jesus Rex A. Pinsel, Steve Zaballa, Abigail G. Abuan, and Mark Nell Castillo Corpuz. "Effect of Adding Different Levels of Duckweed (Lemna minor Linn.) in the Diet on Live Body Weight, Hematological Traits and Production Cost of Free-range Chickens, Gallus domesticus Linn. (Black Austrolorp x Barred Playmouth Rock)." Agricultural Science 4, no. 2 (August 22, 2022): p16. http://dx.doi.org/10.30560/as.v4n2p16.
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The present study was conducted at Bataan Peninsula State University Abucay Campus to evaluate the growth performance and hematological profile of Gallus domesticus Linn. (Black Austrolorp x Barred Playmouth Rock) chicken fed formulated diets of varying inclusions of lesser duckweed (Lemna minor Linn.). Three formulated treatments diets of homogenous crude protein level were prepared: 0% duckweed (control), 10% duckweed, and 15% duckweed inclusion. Five chickens (average weight 202.5 g) per replicate were reared in a single factorial experiment and the feeding trial was carried-out for three months. Chicken fed diet containing 15% duckweed meal treatment had significantly (P < 0.05) higher body weight (1,425.88 ± 55.24 g) compared to chicken fed normal diet (1,223.48 ± 174.47 g). Mean cost to produce a kilogram of meat was significantly cheaper in the treated diets (F = 4.82; P < 0.05). Mean values of hematological variables were not significantly different among treatments.
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Siregar, Galih, Rini Hardiyanti, Uswatun Hasanah, Kennie Desnamrina, Ferdy Saputra, and Bram Brahmantiyo. "The utilization of pineapple hump extracts in complete feeds on the quality of free-board rabbit meat." Journal of Advanced Veterinary and Animal Research 11, no. 2 (2024): 296. http://dx.doi.org/10.5455/javar.2024.k776.
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Objective: The study aimed to identify the effect of pineapple hump extracts in different doses on increasing the chemical and physical quality of rabbit meat. Materials and Methods: The research stages were carried out with maintenance for two months using a completely randomized design consisting of four treatments and five replicates. P0 = complete ration without pineapple hump extract; P1 = complete ration with the addition of 0.2% pine¬apple hump extract; P2 = complete ration with the addition of 0.4% pineapple hump extract; and P3 = complete ration with the addition of 0.6% pineapple hump extract. The variables observed were the chemical quality of meat (pH, moisture, carbohydrate, fat, and protein content in rabbit meat), and the physical quality (water holding capacity (WHC), cooking loss). Results: The data were analyzed using SAS, with significantly different results subjected to Duncan’s further testing. The addition of 0.4% pineapple hump extract in rabbit complete rations had a very significant effect on the WHC of 71.62%. The addition of 0.6% pineapple hump extract also had a significant effect on the protein content of meat, increasing it by 19.17%. Conclusion: The effects of pineapple hump extract up to 0.6% in a complete diet of weaned rab¬bits have a positive effect on the physical and chemical quality of rabbit meat, especially on the protein and water-holding capacity of rabbit meat.