Effects of alfalfa levels on carcass traits, meat quality, fatty acid composition, amino acid profile, and gut microflora composition of Heigai pigs

Li, Jie; Zhang, Shu; Gu, Xin; Xie, Jianteng; Zhu, Xuming; Wang, Yizhen; Shan, Tizhong

doi:10.3389/fnut.2022.975455

Cited by 6 publications

(4 citation statements)

References 59 publications

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“…Also, the significant content of linoleic and linolenic acids in oats and alfalfa can be the cause of changes in dietary fiber [15]. These acids can be directly assimilated by the body of geese, which caused changes in the fatty acid composition of lipids in their meat [33]. The increase in the content of ω3-PUFA in goose meat during low-temperature storage indicates the preservation of a certain activity of the corresponding desaturases [34].…”

Section: Discussion Of Results Of Investigating the Possibility Of Im...mentioning

confidence: 99%

Enhancing the quality and technological properties of goose meat during low-temperature storage through the action of biologically active substances from oats and alfalfa

Maiboroda,

Danchenko,

Gryshchenko

et al. 2024

EEJET

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Poultry meat plays a key role as a source of high-quality protein, vitamins, minerals, and unsaturated fatty acids. However, unsaturated fatty acids, especially essential ones, are prone to oxidative reactions during meat storage, which can negatively affect its quality. The object of the study is the technology of obtaining and storing poultry meat. Legart Danish geese were used as the experimental material. Oats (Avena Sativa) and alfalfa (Medicago sativa) contain a large number of biologically active substances (minerals, unsaturated fatty acids, amino acids, antioxidants). Adding vegetative parts of oats and alfalfa to the diet of geese contributes to improving the quality of the obtained meat, especially after prolonged low-temperature storage. The geese were slaughtered on the 63rd day. The meat was stored at a temperature of –18 °C for 90 days. It was found that there was an 11.5 % increase in the live weight of the geese at an early slaughter age, an increase in protein content (by 5 %), better moisture-binding capacity (by 6–7.3 %), and a decrease in the content of lipid peroxidation products, especially on the 67th day of storage (28.3 %). There was a significant increase in the content of ω3 and ω6 polyunsaturated fatty acids (by 24.2 % and 10.8 %, respectively). There was an increase in the content of vitamin E and β-carotene, both before freezing (38.5 % and 19.6 %) and at the end of the storage period (50.9 % and 20 %). A tendency to increase the content of essential amino acids (threonine and methionine) was found. The results can be used in the production of goose meat to improve its nutritional characteristics, which is important for the health of consumers, meat producers, and also in scientific research on the development of technologies in the field of meat production and storage

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Section: Discussion Of Results Of Investigating the Possibility Of Im...mentioning

confidence: 99%

Enhancing the quality and technological properties of goose meat during low-temperature storage through the action of biologically active substances from oats and alfalfa

Maiboroda,

Danchenko,

Gryshchenko

et al. 2024

EEJET

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“…Put it into a rotary oscillator for 2 min, put it into the test tube for 10 minutes, add 1.95 mL of isooctane, shake for 2 min, and then dilute it to 10 mL with sodium chloride solution with mass fraction of 8.0%. Centrifuge for 10 min at 2000 r/min and suck the supernatant into the micro test tube to make methyl esterification sample 10 mL; centrifuge at 2000 r/min for 10 min [ 14 ].…”

Section: Methodsmentioning

confidence: 99%

Optimization of Bear Oil Extraction Process and Hair Growth Activity

Wang,

Jin

et al. 2024

Molecules

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According to ancient Chinese books, bear grease has the effects of strengthening muscles and bones, which is beneficial for weakness, but there is relatively little research on it. Thus, the extraction of it is beneficial for compensating for research in this area. In this study, a uniform experimental design method was used to optimize the extraction process of bear grease by enzymatic hydrolysis extraction, and the extraction rate can reach 81.89% under optimized extraction conditions. Furthermore, the components of bear grease obtained by this study were analyzed by GC-MS, and the results showed that ursolic oil was rich in unsaturated fatty acids (67.51%), which was higher than that of the traditional method (66.92%). The composition of bear grease extracted by the enzymatic method was also better than that extracted by the traditional method. In addition, bear grease obtained in this study had the obvious activity of promoting hair growth. The length, weight, and number of hair follicles in the depilation area of mice in the high-dose group were significantly different from those in the blank group (p < 0.01). This study optimized the extraction process of bear grease and conducted a preliminary analysis of its fatty acid composition, which is expected to provide some reference for the development of the medicinal value of bear grease.

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“…This culture is rich in useful fatty acids, especially α-linolenic and linoleic [12]. The inclusion of alfalfa in the diet of geese helps to improve the fatty acid and amino acid composition of meat [13].…”

Section: Methodsmentioning

confidence: 99%

Analysis of the effect of biologically active compounds of oats and alfalfa in the diet of geese on the nutritional value of goose meat

Maiboroda,

Danchenko

2023

TAPR

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The feasibility of introducing a mixture of oats (Avena Sativa) and alfalfa (Medicago sativa) into the diet of Legart geese was studied in order to improve the quality of the obtained meat of this bird both after slaughter and after long-term low-temperature storage by increasing its antioxidant activity. The paper analyzes and substantiates the use of oat and alfalfa admixtures in the diet of geese. As a result of the study, it was established that the addition of oats (experimental group I) and a mixture of oats and alfalfa (experimental group II) to the diet of geese contributed to a decrease in the content of the end products of lipid peroxidation (LPO) in breast meat after slaughter and during its long-term low-temperature storage (90 days). In the goose meat of both research groups, the prooxidant-antioxidant balance period was prolonged up to the 23rd day. The biggest difference in the LPO content products in the meat of the control and both experimental groups was recorded on the 45th day of meat storage. For the meat of the I research group, this difference was 29.2 %, for the II research group – 41.2 %. The LPO maximum intensity processes in the meat of geese of both experimental groups was established from the 45th to the 67th day of storage. During this time, the content of LPO products increased by 62.5 % in the meat of the geese of the I research group, and by 88.7 % in the II. By the 67th day, the content of LPO products in the meat of the control group significantly exceeded the corresponding indicators of the experimental groups. At the end of the experiment, the content of LPO products in the meat of geese of the control and experimental groups did not reliably differ. Analysis of the fatty acid composition of goose breast meat showed that the most positive changes occurred in the goose meat of the II research group. At the beginning of the storage period, the meat of this group showed an increased content of essential fatty acids: linoleic (18:2) by 11.4 %, linolenic (18:3) by 25.8 %, and arachidonic (20:4) by 12.4 %. The total content of ω6-fatty acids in the meat of this group was 10.9 % higher than that of the control group. However, on the 90th day of storage, there was no significant difference in the content of essential fatty acids in the meat of geese of II experimental and control groups of geese.

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Effects of alfalfa levels on carcass traits, meat quality, fatty acid composition, amino acid profile, and gut microflora composition of Heigai pigs

Cited by 6 publications

References 59 publications

Enhancing the quality and technological properties of goose meat during low-temperature storage through the action of biologically active substances from oats and alfalfa

Enhancing the quality and technological properties of goose meat during low-temperature storage through the action of biologically active substances from oats and alfalfa

Optimization of Bear Oil Extraction Process and Hair Growth Activity

Analysis of the effect of biologically active compounds of oats and alfalfa in the diet of geese on the nutritional value of goose meat

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