Effect of dietary Agriophyllum squarrosum on average daily gain, meat quality and muscle fatty acids in growing Tan lambs

Liang, Yanping; Jiao, Dan; Du, Xia; Zhou, Jianwei; Degen, A. Allan; Fu, Ruibiao; Sun, Guancong; Ji, Kaixi; Wu, Xiukun; Cheng, Xindong; Ma, Xiaofei; Chen, Qian; Yang, G.

doi:10.1016/j.meatsci.2023.109195

Cited by 7 publications

(3 citation statements)

References 72 publications

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“…The reason for this could be interpreted as the proportionally higher fat content in the meat composition of Korean Hanwoo cattle. The moisture content in lamb meat was similar (Junkuszew et al, 2020;Khal-Azzawi and Albashr, 2022;Lima et al, 2022), lower (Mioč et al, 2007;Meng et al, 2023;Radzik-Rant et al, 2023) or higher than (Romero-Bernal et al, 2017;Liang et al, 2023) other reported researches. The moisture content reported for chicken meat was similar (Silva Frasao et al, 2021;Xu et al, 2021) to the rates found in the study.…”

Section: Resultssupporting

confidence: 73%

“…The ash ratio in the lamb meat composition is higher than the values reported in the previous studies (Lima et al, 2022;Mercan et al, 2022;Liang et al, 2023). For the beef meat composition values although Santana et al (2023) founded higher ash values; some of researchers found similar values (Oliveira et al, 2021;Bostami et al, 2023).…”

Section: Figure 2 Ash Content Of Meat Samples Obtained From Different...mentioning

confidence: 54%

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Chemical composition of meat from different species of animals

YARANOĞLU,

ZENGİN,

GÖKÇE

et al. 2023

International Journal of Agriculture Environment and Food Sciences

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The study aimed to comparatively examine meats in terms of chemical composition originating from beef, lamb, chicken, and rabbit consumed in Türkiye and to reveal their superior aspects compared to each other and also to determine the place of rabbit meat, which is not commonly consumed among other meats. As material of the study 48 meat samples were used, 12 from each of the beef, lamb, chicken, and rabbit species provided that each of them belonged to a different animal. Moisture, ash, crude protein, and crude fat levels of the meat samples were compared between meat sources. The highest value in terms of fat and ash ratio were determined in lamb meat (P<0.001). Chicken meat had the highest protein ratio. Rabbit and lamb meats were followed, respectively (P<0.001). In terms of moisture beef meat had the highest values and there was no significant differences between other source of meat. In conclusion, as rabbit meat had higher protein ratio and lower fat ratio compared with other meat sources, it would be beneficial to expand the production and consumption. Chicken meat was advised to include in diets of patients suffering from obesity or cardio-vasculer diseases because of the highest protein and lower fat content. Lamb meat should be an indispensable part of diets due to its rich ash content. As the highest moisture content beef it could be preferred for making different kinds of meat by-products and consumed by the majority of people.

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Section: Resultssupporting

confidence: 73%

Section: Figure 2 Ash Content Of Meat Samples Obtained From Different...mentioning

confidence: 54%

Chemical composition of meat from different species of animals

YARANOĞLU,

ZENGİN,

GÖKÇE

et al. 2023

International Journal of Agriculture Environment and Food Sciences

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“…Previous studies have shown that meat color is an important indicator that consumers use to evaluate the freshness of meat products, which also reflects the antioxidant capacity of muscles, as is redness [18]. Value a* is positively correlated with the content of hemoglobin in muscles, yellowness value b* is negatively correlated with the freshness of meat, and brightness value L* is related to the whiteness of meat [19]. In this study, we found that there was no significant difference in the redness value a* and yellowness value b* between the CK group and the TB group (p > 0.05), while the L* value of the CK group was significantly higher than that of TB group (p < 0.05), which may be related to the difference in the antioxidant capacity of meat during muscle storage.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of the Longissimus Thoracis et Lumborum Muscle Quality of Chaka and Tibetan Sheep and the Analysis of Possible Mechanisms Regulating Meat Quality

Liu

Wang

et al. 2023

Animals

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This study aimed to comprehensively evaluate the characteristics in the longissimus thoracis et lumborum (LTL) muscle of Chaka (CK) sheep and Tibetan (TB) sheep, and transcriptomics–metabolomics association analysis was used to find the possible genes, differential metabolites, and significant differential metabolic pathways that lead to meat quality differences. Based on the researched results, the nutritional quality of meat, including the contents of ether extract (11.95% vs. 10.56%), unsaturated fatty acid (51.20% vs. 47.69%), and polyunsaturated fatty acid (5.71% vs. 3.97%), were better in TB sheep than in CK sheep, while the CK sheep has better muscle fiber characteristics, such as the total number (62 vs. 45) and muscle fiber density (1426.54 mm2 vs. 1158.77 mm2) and flavor. Omics research has shown that the key differential metabolites and metabolic pathways were dominated by amino acid metabolism, particularly the glutathione metabolism, taurine and hypotaurine metabolism, and lipid metabolism-related pathways, such as glycerophospholipid metabolism and the sphingolipid signaling pathway. The intermediate metabolite sn-Glycerol 3-phosphoethanolamine played a key role in determining sheep meat quality, which was regulated by GPAT2, PLPP2, AGPAT1, PNPLA2, and GPAT4 and correlated with meat color, texture, and flavor. Overall, these results will provide effective information and more evidence to support further exploration of valuable biomarkers of meat quality.

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