Meat Research

Probiotics to enhance animal production performance and meat quality: A review

N Mia — 2024-04-30

The utilization of probiotics in animal husbandry has garnered significant attention as a natural and effective strategy to enhance production performance and meat quality. This review synthesizes current research on the impact of probiotics on various livestock, including poultry, swine, and cattle. Probiotics, which are live microorganisms that confer health benefits to the host, have been shown to improve growth rates, feed conversion ratios, and overall health status of animals. Furthermore, they contribute to enhanced meat quality by influencing factors such as muscle composition, fat content, and oxidative stability. Mechanistically, probiotics exert their effects through modulation of gut microbiota, enhancement of nutrient absorption, and stimulation of the immune system. Studies also indicate a reduction in the incidence of diseases and a decrease in the need for antibiotic growth promoters, addressing concerns over antibiotic resistance. Despite promising results, variability in outcomes suggests that probiotic efficacy is influenced by factors such as strain specificity, dosage, and administration methods. Future research should focus on optimizing probiotic formulations and understanding the underlying mechanisms to maximize their benefits in animal production. This review highlights the potential of probiotics as a sustainable approach to improve animal performance and meat quality, contributing to more efficient and health-conscious animal agriculture.

Detection of adulteration of goat and sheep meat through NIRS and chemometric analysis

MA Hashem — 2024-04-30

This research aimed to assess the capability of near-infrared (NIR) reflectance spectroscopy coupled with chemometric analysis in detecting adulteration in Goat and Sheep meat. A total of 16 samples were prepared, consisting of 2 pure samples and 14 adulterated samples. Spectra were collected using DLP® NIRscan™ Nano Software to detect adulteration. Partial least square and principal component regression models were developed for calibration and validation using The Unscrambler X software. The accuracy of the calibration models was assessed using root mean square error of calibration (RMSEc), root mean square error of cross-validation (RMSEcv), coefficient of calibration (R2c), and coefficient of cross-validation (R2cv). Typically, a regression model is considered excellent when R2 ≥ 0.90. For the PCR model, the predicted R2cv was 0.62, and for PLSR, it was 0.99 after leverage correction. Conversely, through cross-validation, the R2cv for the PCR model was 0.29, and for PLSR, it was 0.18. The results suggest that NIR spectroscopy coupled with chemometric analysis was reasonably efficient in detecting adulteration in goat meat with sheep meat.

Development of dietary fiber enriched sausage using rice bran

MSR Sagar — 2024-04-30

The study was conducted to evaluate the effect of de oiled rice bran as a source of dietary fiber on the sensory, physicochemical and biochemical properties of chicken sausages. For this purpose, sausages were prepared into 4 different groups. They were as follows: control; broiler breast meat sausage without rice bran, broiler breast meat sausage with 5% rice bran, broiler breast meat sausage with 10% rice bran, broiler breast meat sausage with 15% rice bran. All parameters were analyzed at 0, 14th and 28th days of storage period. The surface color (CIE L*, a*, b*) of sausages samples were measured using a Minolta Chroma meter at different storage period. DM, Ash, Crude fiber, EE and pH showed significantly different among the different sausage batters. All the parameters except pH was significantly lower in control group compare to different rice bran sausage batter group. During the analysis of sausages, all proximate parameters were significantly different among different sausage treatment groups. DM, Ash and EE contents were significantly higher in rice bran groups compare to control, while CP content and pH were significantly higher in control group. DM and CP% increased, while EE% and pH decreased with increasing the storage period. The lightness (L*) value was higher, while redness (a*) and yellowness (b*) values were lower in control sausage compare to rice bran group sausages. Free fatty acid, TBARS were significantly lower in control group compare to rice bran sausages group. Peroxide value and TBARS value increased with increasing the storage period. In sensory analysis, significantly lower color, off-flavor, juiciness and tenderness were found in broiler breast meat sausage without rice bran. Although color, off- flavor, juiciness and tenderness were not varied during sensory evaluation, flavor and overall acceptability significantly differ among the four treatments. Sensory evaluation indicated higher acceptability of sausage with 5% rice bran incorporated group compare to other rice bran incorporated sausage group.

Development of dietary fiber enriched chicken sausage using wheat bran

M Shanaullah — 2024-04-30

The study was conducted to evaluate the effect of wheat bran on the sensory, physicochemical, and biochemical properties of chicken sausages. For this purpose, sausages were prepared into 4 different groups. Such as: control- broiler breast meat sausage without wheat bran, broiler breast meat sausage with the addition of 5% wheat bran, broiler breast meat sausage with the addition of 10% wheat bran, broiler breast meat sausage with the addition of 15% wheat bran. All parameters were analyzed at 0, 14 and 28 days of storage period. The surface color (CIE L*, a*, b*) of sausage samples were measured using a colorimetric meter at different storage period. The proximate composition, pH and cooking loss of different sausage batter were analyzed and significant differences were found in DM%, CF%, CP%, Ash%, EE%, and pH. The DM and CF% were significantly lower, while CP% was higher in control sausage batter. Highly significant (p<0.01) differences were found in DM, CP, CF, and Ash % in broiler breast meat sausages. DM, CF, and Ash% were significantly lower and CP% was higher in control sausage. Both CP and CF content were increased, but Ash and Fat content decreased with the increase of storage time. The storage period has significant effect (p<0.01) on different biochemical (POV and TBARS value) tests. POV and TBARS were increased with increasing the storage period. Lightness (L*) value showed significant (p<0.05) differences among different treatments and different storage period. Significantly (p<0.05) lower lightness and yellowness were found in broiler breast meat sausage without wheat bran. Again, redness and yellowness were decreased with increasing the storage period. In sensory analysis, flavor and overall acceptability were significantly higher in broiler breast meat sausages with 5% wheat bran (p<0.05). Taken together it may conclude that wheat bran at 5% level might be incorporated in broiler breast meat sausages with higher overall acceptability.

Uprising the effective estrus synchronization protocols with hormones in anestrus dairy and beef cows guided by rectal palpation

SA Nishi — 2024-04-30

The purpose of the study was to evaluate effective estrus synchronization protocols with hormones in anestrus cows guided by rectal palpation. About 200 dairy and beef cattle was selected at private and Govt. dairy farm of Rajshahi region from 1st July 2020 30th June, 2021. For this experiment animals were divided into 7 groups of different protocol and one control. Protocol-I, II and III was singly double and triple PGF2α injection Technique to inject PGF2α was @ 5ml Intramuscular at day 0, 11-14 and 9 & 11-14 days respectively 3 protocol and inseminated heated. Protocol -IV: GnRH–PGF2α–GnRH Technique to inject GnRH @ 5ml Intramuscular at day 0 and Check estrous and bred them. The second injection of PGF2α was administered 7 days after first injection similarly estrus and AI. The third injection of GnRH was administered 11-14 days after second injection similarly estrus and AI. Protocol -V: PGF2α–GnRH– PGF2α Technique to inject PGF2α @ 5ml Intramuscular at day 0 and the second injection of GnRH was administered 12 days after first injection. The third injection of PGF2α was administered 7 days after second injection similarly estrus and AI after 12-18 hours of fix times with GnRH injection. Protocol VI: GnRH– PGF2α Technique, to inject GnRH @ 5ml Intramuscular at day 0 and Check estrous and bred them. Second injection of PGF2α was administered 7 days after first injection similarly estrus and AI. Protocol -VII: hCG technique to inject hCG @ 1500 i.u. Intramuscularly at 0 day and observed up to 1 month. Protocol VIII: Control group (No treatment) (n=20), animal was observed for one month’s how many cows have shown estrus and check it after 120 day by rectal palpation. In results It showed that when hormonal treatment was given for induction of oestrus, higher (77.14%) proportion of cows showed oestrus compared to control counterpart (20.00%). The difference in the induction of oestrus in cows with different treatment protocol groups were 60%, 85%, 80%, 90% and 60% in PG, PG-PG, PG-PG-PG with fixed AI, PG-GnRH-PG with Fixed AI, GnRh-PG and hcG, respectively. It shows that the higher proportion of cows showed oestrus with hormonal treatment. Pregnancy rate of induction of estrous cycle by using different synchronization protocols were observed highest in 88.89% at PG-GnRH-PG fixed time AI technique and lowest 81.25% at GnRH-PG-GnRH fixed time AI protocol. Based on the experimental results. different treatment protocols compare in terms of their effectiveness in inducing estrus

Effect of freezing period on the quality of doe liver

BS Sharker — 2024-04-30

The current study examined how the quality of doe liver was affected by a freezing period at -20°C. Raw, fresh doe liver was collected for this purpose and split into three treatment groups. On day 0, day 60, and day 120, they received treatment as T1, T2, and T3, respectively. Liver samples were frozen at (-20°C) and wrapped in plastic bags. For each treatment, the parameter studied were biochemical properties (TBARS), proximate component (DM, CP, EE, and Ash), physicochemical properties (pH, cooking loss, and water holding capacity), sensory attributes (color, taste, juiciness, and tenderness), and microbiological qualities (TCC, TVC, and TYMC). The findings demonstrated that as the number of storage days increased across all treatments, color, taste, juiciness, and tenderness all reduced (p<0.05). DM content was significantly increase (p<0.05), whereas crude protein, ether extract and ash were decreased with the increase of days of storage. pH and water holding capacity was decreased and cooking loss was increased among different treatments significantly (p<0.05). Biochemical properties such as TBARS were increased significantly (p<0.05). Microbial qualities such as TCC, TVC and TYMC values showed significantly (p<0.05) higher value with the increase of days of storage. From these findings the nutritive value of doe liver is less decreased during 60 days storage so it is acceptable for human consumption but the third treatment as 120 days, its quality is deteriorated with the increase of storage time.