The objective of this study was to explore the effect of 24 and 48 h alkaline (2% pentasodium tripolyphosphate), acid (2% sodium lactate), and water-oil marinating (water : sun flavor oil = 1 : 1 and 2% salt) as well as brine soaking (2% salt) on microstructure, changes in protein, and lipid fractions and technological properties of sheep (m. Longissimus dorsi). Strong myofibrillar fragmentation after 48 h alkaline marinating was observed. Significant swelling and increasing of spaces between myofibrils were found after 24 h brine soaking. Marinating in water-oil emulsions did not show a significant impact on the muscle microstructure. Alkaline and acid marinating as well as salt soaking promote the myofibrillar protein solubility and increased the free amino nitrogen content. After 24 h acid and 48 h alkaline marinating SDS-PAGE electrophoresis showed increasing of 25–30 kDa protein bands. The results obtained for the lipid and protein oxidation confirm prooxidant action of the sodium lactate (2%) and antioxidant effect of polyphosphates (2%) in marinated sheep.
The objective of this study was to determine the influence of supplementations with 3.5 or 7.5 mg dihydroquercetin (experimental groups D1 and D2) or with 0.255 or 0.545 g dry distilled rose petals (experimental groups R1 and R2)/kg/d added as to pig's combined feed on the parameters of lipolysis expressed by acid value; lipid hydroperoxides expressed by peroxide value, lipid oxidation secondary products expressed by 2-tiobarbituric acid reactive substances (TBARS), pH and L*, a*, b* colour characteristics in m. Longissimus lumborum et thoracis, m. Semimembranosus, backfat and leaf fat stored 24 h and 7d at 2±1°C, or 315 d at -18±1°C. A total of 120 pigs were randomly divided to five groups - a control (C) and four experimental (D1, D2, R1 and R2) each fed 45 d prior to harvest with shown above levels of phytonutrients enriched diets. More pronounced effects were determined (P ≤ 0.05) at frozen storage compared to chilled storage. The oxidative and colour stabilities of chilled (2±1°C) and frozen (-18°C) pork are comparatively higher when pig's diet was supplemented with 3.5 mg dihydroquercetin or 0.255 g dry distilled rose petals/kg/d. The conclusion was made can the supplementation of pig's combined feed (finisher) with 3.5 mg dihydroquercetin or 0.255 g dry distilled rose petals/kg/d is a promising strategy to increase the oxidative stability of lean pork or fat and stabilized pork meat colour without deleterious changes of meat acidity.
The aim of this study was to evaluate possibility for valorization of the dry pressed distilled rose petals (DDRP) as a feedstuff phytonutrients in animal husbandry. In connection with the chemical composition and radical scavenging activity of polyphenol complex in rose waste products were studied. The polyphenol composition in dry rose petals, DDRP and waste water after distillation was identified and quantified. The chromatographic analysis was conducted by HPLC-PDA and LC-MS. The experiments were conducted with bird, monogastric and ruminants representatives. A total of 40 one days old chicks from the hybrid combination Ross 308 were distributed into two groups each containing of 20 birds fed for 49 days. The control group C fed with basal diet vs. experimental group R fed with the same fodder plus 40 mg DDRP/kg/d. A total of 72 Danube White 155 days old fattening pigs (both sexes - 36 male and 36 female) of 72.500 ± 1.937 kg were distributed into three groups (one control C and two experimental R1 and R2 supplemented with 0.255 g DDRP/kg/d or 0.545 g DDRP/kg/d). Each one group (24 piglets) was fed for 45 days. A total of 30 numbers of 65 days old lambs from the Synthetic population of Bulgarian milk sheep breed lambs (both sexes - 15 male and 15 female) with average life weight 20.500 ± 1.039 kg were divided into two groups (control C and experimental R) each one containing of 10 animals fed for 50 days. The experimental group was fed with combined feed for lambs granules and ground alfalfa supplemented either 0.545 g DDRP/kg/d. Animals were assessed for average daily weight gain and feed conversion ratio. Thirteen glycosides of kaempferol, ten glycosides of quercetin, six glycosides of gallic acid and the two flavonol aglycones have been identified in dry rose petals. Those polyphenols possess high antioxidant activity and positively influence the growth performance of pigs. The supplementation of pig's feed with 545 mg DDRP/kg/d increased (p < 0.05) with 6.73% the total feed consumption and with 27.05% the average daily weight gain, and decreases with approximately 16% the feed conversion ratio comparing to control group (C) pigs fattening without DDRP supplementation. The studied concentrations of DDRP were not effective in small ruminants and poultry husbandry.
Marinating is a process in which meat is treated with different solutions for the purpose to enhance its appearance, to improve the quality, and to extend its shelf-life [Latif 2001]. On the other hand, marinade solutions enhance juiciness and tenderness of meat, and by increasing the quantity of added water they increase the yield of the fi nished product [Sheard and Tali 2004].Depending on the type of ingredients used, marinade solutions are: alkaline (containing salt-phosphate mixtures), acid (containing organic acids or their salts) and water-oil emulsions. The typical example for alkaline marinade solutions are salt-phosphate mixtures added to fresh meat to improve their tenderness and juiciness [Brooks 2005]. Comparatively high pH during alkaline marinating increases water holding capacity due to protein extraction and shifting of the pH from the muscles proteins isoelectric point [Barbut 2002] and contributed to the dissociation of the actinmyosin complex. For the similar aim other authors use INFLUENCE OF THE MARINATING TYPE ON THE MORPHOLOGICAL AND SENSORY PROPERTIES OF HORSE MEAT ABSTRACTBackground. The aim of this study was to explore the infl uence of acid, alkaline and water-oil marinating on morphological changes and sensory properties of horse meat (m. Longissimus dorsi). Material and methods. Nine samples (C -control stored in air, AL -alkaline marinated in 2% polyphosphates and 2% sodium chloride brine solution, AC -acid marinated in 2% sodium lactate and 2% sodium chloride brine solution, WO -marinated in water-oil emulsion (50/50) contained and 2% sodium chloride and SC -marinated in 2% sodium chloride brine solution) were examined. After 24 h and 48 h of marinating changes in morphology of marinated meat, pH and sensory properties of raw and roasted samples were established. Results. It was determined that sensory properties (aroma, fl avor and tenderness) after roasting were classifi ed as follows: AL48 > AL24 > AC24 > AC48 > SC48 > SC24 > WO24 > WO48 > С. Meat tenderness in AL48, AL24, AC24 and AC48 showed better results due to stronger morphological changes in connective and muscle tissues. Alkaline solutions were more suitable for horse meat marinating compared to acid solutions and the possible reason for strong action of alkaline solutions was lower internal meat pH. Conclusions. Alkaline marinating should be conducted for 24 h because after 48 h the meat acquires a soft and unusually tender texture. Water-oil marinating was not appropriate for horse meat.
An experiment with male layer-type chickens of the Lohmann Brown Classic breed was carried out at the Institute of Animal Science-Kostinbrod, Bulgaria, aiming to investigate the effect of age at slaughter on the meat quality. The birds were reared in a controlled microclimate, with an initial stocking density of 22 birds/m2. At five weeks of age, fragmentation of the stocking density was applied, decreasing the number to seven birds/m2. Chickens were slaughtered at five and nine weeks of age at an average live weight of 329 g and 1096 g, respectively. After slaughter, 10 chickens from each age group were subjected to analysis to determine the quality of breast and thigh meat. The results of the study showed that the age affected the meat quality parameters of the male layer-type chickens and its effect differed between the breast and thigh. The chickens slaughtered at nine weeks of age displayed a lower pH but darker meat color (p < 0.001) than those slaughtered at five weeks. Furthermore, the older birds showed a significant decrease in the intramuscular fat content in thigh meat (p < 0.01) and a tendency for diminishing in breast meat. This decrease corresponded to the lower percentage of monounsaturated fatty acids (MUFA) in the meat of the nine-week-old chickens (p < 0.01). On the other hand, the meat of the older chickens displayed a higher content (p < 0.01) of polyunsaturated fatty acids (PUFA), especially n-6, leading to a considerably higher n-6/n-3 ratio.
The dry-fermented sausages are under high risk of microbial cross-contamination and physical impurities come from ground spices because they are not subjected to heat treatment. So, the objective of this study was to investigate the replacement of 3 g/kg ground black pepper (Piper nigrum L.), and cumin (Cuminum cyminum) with their aliquots of tetrafluoroethane extracts on oxidation stability in dry-fermented sausages. The influence of 0.2 g/kg added antioxidants: Dihydroquercetin from Siberian larch (Larix sibirica Ledeb), rosemary (Rosmarinus officinalis L.) extract, or butylated hydroxytoluene on the antioxidant activity was studied too. For this purpose the acid value (AV), conjugated dienes and trienes, peroxide value (POV), TBARS, and fatty acid composition of Bulgarian-type dry-fermented sausages sudjuk Sadowski, were determined. The replacement of ground black pepper and cumin with tetrafluoroethane essential oil extracts in sudjuk effectively decrease the rate of lipolysis and lipid oxidation during processing and 30 days storage at 0-4°C. In comparison with control samples the AV was reduced by more than 38%, POV with 50.8%, conjugated dienes with 8.82%, conjugated trienes with 39.3%, and TBARS with approximately 39%. A strong linear correlation between TBARS and POV (R 2 > 0.94); AV and POV (R 2 > 0.89), and AV and TBARS (R 2 > 0.83) was obtained.Practical applications: The black pepper and cumin tetrafluoroethane essential oil extracts or addition of 0.02% of natural antioxidants, such as dihydroquercetin and rosemary powder extract can be used in the composition of the Bulgarian type dry-fermented sausages such as sudjuk. They show strong antioxidant capacity with beneficial effect on lipolytical changes and lipid oxidation stability during 30 days vacuum storage at 0-4°C. In general, results suggest that black pepper and cumin tetrafluoroethane essential oil extracts with the combination of dihydroquercetin or rosemary powder extract can be successfully applied to protect dry-fermented sausages from lipid oxidation.
Male layer-type chickens are usually killed immediately after hatching. Despite the ethical debates and the sharp criticism against this practice, it is still widely applied. One of the possible alternatives for the culling of layer cockerels might be their use for meat production. Except for a small market niche, meat from male layer-type chickens is not currently popular among wider circles of consumers. However, although rather scarce, research on this type of bird shows that in comparison to fast or slow growing broilers, dual purpose, or indigenous breeds, the meat of male layers does not show any disadvantages in regards to sensory characteristics, chemical composition, and fatty acid profile, with its overall acceptability rating equally or even higher.
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