Impact of Dietary Betaine and Metabolizable Energy Levels on Profiles of Proteins and Lipids, Bioenergetics, Peroxidation and Quality of Meat in Japanese Quail

El-Bahr, Sabry M.; Shousha, Saad; Khattab, Wasseem; Shehab, Ahmed; El-Garhy, Osama; El-Garhy, Hoda A.S.; Mohamed, S. A.; Ahmed-Farid, Omar A.; Hamad, Ahmed; Sabike, Islam Ibrahim

doi:10.3390/ani11010117

Cited by 13 publications

(5 citation statements)

References 48 publications

(32 reference statements)

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“…This study shows that increasing the dietary fatty acids of αLA, EPA or DHA results in increased circulating concentrations of those fatty acids while adding betaine increased the concentrations of a significant number of PUFA (LA, αLA, ARA, DHA, sum of n-6 and sum of PUFA) clearly showing that single carbon metabolism influences fatty acid metabolism in the cat. This is similar to that which was shown in quail where dietary betaine increased circulating EPA [ 31 ] and in the dog where dietary betaine resulted in increased circulation of EPA, DPA and sum of n-3 fatty acids [ 5 ]. The different species response suggests a unique control of these circulating fatty acids.…”

Section: Discussionsupporting

confidence: 86%

Dietary Betaine Interacts with Very Long Chain n-3 Polyunsaturated Fatty Acids to Influence Fat Metabolism and Circulating Single Carbon Status in the Cat

Jewell

Jackson

2022

Animals

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Six foods were used to evaluate the interaction of dietary betaine and n-3 PUFA in the cat. There was no ingredient added to the control food to specifically increase betaine or n-3 fatty acids. The experimental design was a 3 × 2 factorial (fatty acids were varied from the control food which had no added source of n-3 fatty acids, flax was included as a source of 18 carbon n-3, or menhaden fish oil as a source of EPA and DHA). Foods were then formulated using these three foods as a base with added betaine or without added betaine. Forty eight cats were used in this study. Equal numbers of cats were allotted by age and gender to each of the six dietary treatments. The cats were offered food amounts to maintain weight and consumed the food to which they were assigned for the length of the study (60 days). Metabolomics, selected circulating analytes and fatty acids were analyzed at the beginning and end of the feeding period. There was an increase in single carbon metabolites (betaine, dimethyl glycine, and methionine) with the consumption of dietary betaine. Betaine also increased the concentration of specific PUFA (ARA, αLA, DHA, and the sum of all circulating PUFA). The combination of dietary betaine and fish oil resulted in a reduction of circulating 3-indoxyl sulfate which suggests a renal benefit from their combined dietary presence.

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Section: Discussionsupporting

confidence: 86%

Dietary Betaine Interacts with Very Long Chain n-3 Polyunsaturated Fatty Acids to Influence Fat Metabolism and Circulating Single Carbon Status in the Cat

Jewell

Jackson

2022

Animals

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“…Total volatile basic nitrogen (TVBN) in beef meat steaks was evaluated by distillation (Micro-Kjeldahl technique; Vapodest 30 S distillation unit, Gerhardt, Germany), as described in previous studies (Pearson, 1968;El-Bahr et al, 2021). TVN/l00g = (ml s H 2 So 4 n 0.1 for sampleml H 2 So 4 n 0.1 for Blank) x 14…”

Section: Determination Of Total Volatile Basic Nitrogenmentioning

confidence: 99%

Improving Bacterial, Oxidative, and Sensory Quality of Meat Steaks Using Cumin, Garlic, and Thyme Essential Oils

Atia¹,

Moustafa²,

Sabeq³

2022

WVJ

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The meat industry increasingly considers meat shelf life as a critical problem. Some essential oils contain antibacterial and antioxidant characteristics that help to keep meat safe. Therefore, the purpose of this study was to evaluate the preservation benefits, including antibacterial and antioxidant properties, of cumin, garlic, and thyme essential oils at 1% on chilled beef meat steaks, as well as their effects on pH, total volatile basic nitrogen (TVBN), thiobarbituric acid (TBA), and related sensory aspects (color, odor, appearance, consistency, and overall acceptability). The results of the current study showed that pretreating beef meat steaks with EOs of cumin, garlic, and thyme at a concentration of 1% effectively reduced levels of APC, coliform count, staph aureus count, TVBN, and TBA while extending shelf life to 12, 15, and 18 days when stored at 4°C. In terms of antibacterial and antioxidant properties, shelf life, and sensory quality on beef meat steaks, the thyme essential oil group outperformed cumin and garlic essential oils. The current study introduced an effective natural preservative alternative that could replace undesirable synthetic substances in the future while also lowering antibiotic resistance.

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“…According to El-Bahr et al 2 , the meat quails represent an alternative food; however, in some countries is the main source of animal protein in the diet. For quail production to continue expanding, it is necessary to provide a quick financial return to the producer and maintain affordable products and quality for consumers.…”

Section: Introductionmentioning

confidence: 99%

In vivo determination of domestic quail (Coturnix japonica) muscle development by ultrasonography as a function of energy levels

Santos

Alves

Araujo

et al. 2023

Sci Rep

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The aim was to evaluate the growth and meat production and some meat quality characteristics of domestic quail (Coturnix japonica) as a function of metabolizable energy (ME) levels in the diet and to adjust predicting equations in ratio to area pectoralis major muscle of the carcass through the ultrasound. Two hundred and seventy mixed sex quail from 7 to 49 days old were distributed in three treatments (7 to 21 days old, diets with 2700; 2900 and 3100 kcal ME/kg; from 21 to 49 days, diets with 2900, 3050 and 3200 kcal of ME/kg), with five replications per treatment. Ultrasonography was performed at 21; 35 and 49 days of age in the pectoralis major muscle to determine prediction equations through multiple linear regression. Feed intake (FI) and feed efficiency (FE) were linearly influenced (P < 0.05) by energy levels in both phases evaluated. Regarding sensory analysis, there was no interference of ME levels on sensory attributes. The equation for predicting breast area was Y = 0.00271*ME + 0.25411*Age-9.58002, R2 = 74.25%. It is concluded that increasing the energy level of the feed from 2700 to 3100 kcal ME/kg reduces FI and improves the FE of quail. The increase in carcass fat from 35 days of age does not harm the physical and sensory characteristics of the meat. The ultrasonography in vivo of the M. pectoralis major, considering the age and energy level of the diet, made it possible to predict the pectoral muscle are a with higher reliability.

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Impact of Dietary Betaine and Metabolizable Energy Levels on Profiles of Proteins and Lipids, Bioenergetics, Peroxidation and Quality of Meat in Japanese Quail

Cited by 13 publications

References 48 publications

Dietary Betaine Interacts with Very Long Chain n-3 Polyunsaturated Fatty Acids to Influence Fat Metabolism and Circulating Single Carbon Status in the Cat

Dietary Betaine Interacts with Very Long Chain n-3 Polyunsaturated Fatty Acids to Influence Fat Metabolism and Circulating Single Carbon Status in the Cat

Improving Bacterial, Oxidative, and Sensory Quality of Meat Steaks Using Cumin, Garlic, and Thyme Essential Oils

In vivo determination of domestic quail (Coturnix japonica) muscle development by ultrasonography as a function of energy levels

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