The objective was to investigate the effect of sex and slaughter weight on muscle fibre and meat quality traits of longissimus thoracis (LT) muscle in lambs. Used were 22 female and 30 male lambs of Polish Longwool sheep from two slaughter weight groups: I – 15-20 kg and II – 25-30 kg. LT muscle samples were taken to categorize fibre types (I, IIA and IIB) according to their NADHtetrazolium red...

Two studies were conducted to determine 1) the effect of post-mortem time before chilling on hot boned prerigor breast muscle water-holding capacity (WHC), and 2) post-mortem temperature effect on sarcomere length and drip loss of uncooked breast, and shear force and WHC of turkey breast muscle that is hot-boned, marinated, and cooked. In Study 1, the turkey breast muscle was excised immediatel...

in this study, ice-glazing process of frozen shrimp by chitosan was applied to protect the frozen shrimp from undesirable chemical and physical changes. the effects of 2% chitosan solution glazing on quality of whole, raw and cooked (without head, tail and shell) shrimps stored at -18±2ºc for 6 months were investigated and compared with water glazing, sodium metabisulfite treatment control. gla...

A respective number of pigeon and quail were purchased from Churkhai Bazar, Mymensingh at their marketing weight to compare yield quality characteristics meat. The birds then slaughtered the meat compared against live weight. samples breast, thigh drumstick kept 4°C for 24 hours. Findings reveal that thigh, drumstick, head, liver, gizzard, heart, neck shank% significantly higher in but feather ...

In this study, we compared qualities and physiochemical traits of meat from Berkshire (black color) pigs with those of meat from 3-way Landrace (white color) × Yorkshire (white color) × Duroc (red color) crossbred pigs (LYD). Meat quality characteristics, including pH, color, drip loss, cooking loss, and free amino acid, fatty acid, vitamin, and mineral contents of longissimus dorsi muscles, we...

This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. R...

This study evaluated the effects of feeding varying levels dietary DL-methionine (MET) supplementation on breast meat (BM) quality broilers different sex. The 1-day-old, sexed chicks (Ross 708, 1552) were randomly allocated into four groups (each with 4 replicates) and raised diets supplemented 0, 0.5, 1, or 2 g MET/kg feed to a common weight (2.72 kg). Color, pH, drip loss (DL), water-holding ...

The effect of Aspergillus xylanase (ASXYL) supplementation to maize-soybean diets on serum aspartate aminotransferase, serum alanine aminotransferase, microbial examination, growth traits, carcass characteristics and meat quality traits of broiler chickens was investigated. Three hundred one-day-old mixed sex “Cobb 500” broiler chicks were allotted to 5 dietary treatments with 5 replic...

Five single-nucleotide polymorphisms (SNPs) located in the calpain 1, (mu/I) large subunit (CAPN1), calpastatin (CAST), and cathepsin D (CTSD) genes were analyzed in a large sample of Piemontese cattle. The aim of this study was to evaluate allele and genotype frequencies of these SNPs and to investigate associations of CAPN1, CAST, and CTSD gene variants with meat quality traits. Minor allele ...

This study was conducted to determine the effects of rosehip (RS, Rosa canina L.) supplementation on performance, carcass traits, meat quality, serum antioxidant activity, egg yolk pigmentation and fatty acid composition laying quail. A total 120 10-week-old quail were divided into 5 treatment groups with 8 replicates. The treatments as follows: first group fed control diet (C, no addition), ot...