background: previous research has shown that cr is needed for growth and protein synthesis. objectives:  this study was carried out to determine the effects of supplementing chromium-methionine (cr-met) on performance, hematologic characteristics and meat quality parameters in kids. methods: thirty-two male kids (average initial bw of 22 ± 2 kg, 4mo) were used in a completely randomized design ...

The aim of this study was to integrate multi omics data to characterize underlying functional pathways and candidate genes for drip loss in pigs. The consideration of different omics levels allows elucidating the black box of phenotype expression. Metabolite and protein profiling was applied in Musculus longissimus dorsi samples of 97 Duroc × Pietrain pigs. In total, 126 and 35 annotated metabo...

Department of Animal Science and Nutrition, Patuakhali Science and Technology University, Khanpura, Babugonj, Barisal, Bangladesh The research was conducted to study the effect of heat stress on blood parameter, carcass characteristics and meat quality of the Black Bengal goat. Nine goats were randomly and equally divided into three groups having almost same age and weight. Three groups were di...

Abstract This study aimed to examine the effects of handling procedure during unloading on blood glucose level, carcass lesions and meat quality market-weight pigs. Rough was related higher level frequency slipping falling. In contrast, gentle lower falling, but reluctance move turning back. resulted in a lesion score, tendency towards middle part handling-type lesions. Pigs subjected rough had...

Abstract The objective of this study was to investigate a possible relationship between blood parameters related animal welfare and defined beef meat quality characteristics during winter summer seasons in one small-scale slaughterhouse. At exsanguination, samples were collected, serum concentrations for total proteins (TP), albumin C-reactive protein (CRP) evaluated. After 24 h chilling, ultim...

Abstract Visual appearance is critical for the consumer perception of meat quality. Color, as well juiciness are key factors in determining choice. The objective this study was to evaluate effect grain type and different wet-aging periods on lamb meat. Eighteen castrated Merino x Corriedale lambs (± 40 kg) were randomly assigned three dietary treatments: 60% corn (CG), oats (OG) or all fescue h...

Carotenoids are red, orange and yellow pigments, which are widely distributed in fruit and vegetables. The aim of this research is to investigate the effect of conventional, high pressure and microwave cooking on the concentrations of β-carotene in carrot and sweet corn. Raw carrots were washed, peeled and diced to a uniform size and then frozen at -70°C. Sweet corn was also provided in a simil...

One major problem with frozen fruits is a loss of texture. Therefore this study investigated the effects of the freezing process on the freezing profiles, texture, and drip loss of apple, mango, cantaloupe, and pineapple fruit samples. All frozenthawed fruits varied in these three properties because of diversity in the fresh fruits. Mango had the highest total soluble solids content and the low...

Effects of sodium bicarbonate (SBC) injection on meat quality and functionality of porcine M. longissimus lumborum were investigated. Fifteen pigs (100±5 kg) were randomly selected at a commercial slaughter plant. After slaughtering the loins were dissected from the carcass before chilling at approximately 30 minutes post mortem. The loins were divided into four cuts for sample treatment, and S...

Beef has a requirement for refrigerated storage up to 14 d to achieve adequate aging and a tender product. To achieve this aging with little spoilage and no surface drying, vacuum packaging is attractive, because it is inherently simple and offers a clear indication to the packer when the process has failed or there is risk of spoilage. However, there is increasing pressure on the meat industry...