Impact of <i>Romanov</i> breed lamb gender on carcass traits and meat quality parameters including biogenic amines and malondialdehyde changes during storage

Klupšaitė, Dovilė; Buckiūnienė, Vilija; Bliznikas, Saulius; Šidlauskienė, Sonata; Daukšienė, Agila; Klementavičiūtė, Jolita; Jurkevicius, Andrius; Zaborskienė, Gintarė; Bartkienė, Elena

doi:10.1002/fsn3.2793

Cited by 4 publications

(3 citation statements)

References 64 publications

(95 reference statements)

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“…LM is a source of essential FAs, especially linolenic (C18:3 cis-6,9,15), eicosapentaenoic (C20:5 n 3), and docosahexaenoic (C22: 6 𝑛 − 3) acids, which have positive influences on cardiovascular disease prevention [ 138 , 139 ]. Moreover, the ratio of PUFA/SFA is very important and can vary from 0.06 [ 14 , 19 , 140 , 141 ] to 0.59 [ 142 , 143 , 144 ] in LM, according to various researchers. Our findings are in agreement with the abovementioned results because we found that the PUFA/SFA ratio in the treated LM samples was 0.1.…”

Section: Resultsmentioning

confidence: 99%

“…LM contains essential amino and fatty acids, as well as micronutrients (e.g., Fe, Zn, and Se, as well as vitamins B3 and B12 and folic acid) [ 2 , 9 , 10 ], which play important roles in human nutrition [ 7 , 11 ]. However, LM consumption is restricted by its specific odour, taste, texture, and short shelf life [ 7 , 12 , 13 , 14 ]. Different technologies have been applied to improve LM quality parameters, e.g., sonication [ 15 , 16 ] and thermal processing [ 7 , 17 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

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Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat

Zavistanavičiūtė

Klementavičiūtė

Klupšaitė

et al. 2023

Foods

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This study aimed to develop marinade formulas based on by-products from the dairy, berry, and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and quality characteristics of the meat. To fulfil this aim, six marinade (M) formulations were created based on acid whey (AW) fermented with Lacticaseibacillus casei (Lc) and Liquorilactobacillus uvarum (Lu), either alone or combined with freeze-dried apple (AP) or blackcurrant (BC) pomace. The most appropriate fermentation times for the marinades were selected according to the lower pH values and higher viable LAB counts in the samples. Additionally, the antimicrobial activity of the selected marinades against pathogenic and opportunistic bacterial strains was tested. The characteristics of the LM were analysed after 24 and 48 h of treatment, including physicochemical, technological, and microbiological parameters, as well as overall acceptability. It was established that, after 48 h of fermentation, all of the tested marinades, except M-AWLuBC, had lactic acid bacterial counts > 8.0 log10 CFU·mL−1 and pH values < 3.74. The broadest spectra of pathogen inhibition were observed in the M-AWLuAP and M-AWLuBC marinades. The latter formulations improved the water holding capacity (WHC) and overall acceptability of the LM, while, in the LM-AWLcAP samples, histamine, cadaverine, putrescine, tryptamine, and phenylethylamine were not formed. Lastly, LM treatment with the M-AWLcAP and M-AWLuAP formulas for 48 h achieved the highest overall acceptability (9.04 and 9.43), tenderness (1.53 and 1.47 kg·cm−2) and WHC (2.95% and 3.5%) compared to the control samples.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat

Zavistanavičiūtė

Klementavičiūtė

Klupšaitė

et al. 2023

Foods

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“…Sample preparation and determination of BA content in pork meat samples were performed according to the method of Ben-Gigirey et al [ 41 ], with some modifications [ 42 ]. The BAs were extracted with 0.4 mol/L perchloric acid, and dansyl chloride solution in acetonitrile (10 mg/mL) was used as a derivatisation reagent.…”

Section: Methodsmentioning

confidence: 99%

Influence of Sugar Beet Pulp Supplementation on Pigs’ Health and Production Quality

Badaras

Klupšaitė

Ružauskas

et al. 2022

Animals

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Fibrous feedstuffs can have a variable effect on pig growth, health and meat quality. The effect of sugar beet pulp (SBP) supplementation in the diet on pork quality has not been widely reported. This study examines the effect of an SBP-supplemented (3%) diet (TG-I group) on 300 Large White/Norwegian Landrace pigs in terms of growth performance, blood parameters, microbial profiling of faeces, carcass parameters and meat quality, including the profiles of biogenic amines (BAs), fatty acids (FAs) and volatile compounds (VCs). After 163 days of the experiment, TG-I pigs had a significantly lower average daily gain and feed conversion ratio than pigs in the control group, as well as a significantly higher percentage of carcasses in the S and KN classes and a lower percentage in the E and U classes (p ≤ 0.05). Faeces of TG-I contained significantly more bacteria that are considered probiotic. Significant differences (p ≤ 0.05) were found in most of the blood parameters, FA, VC profile and emotional responses between the two groups. Higher drip loss, protein content and redness, as well as lower cooking loss, intramuscular fat content and lightness were observed in the meat of TG-I. Most of the sensory properties, as well as overall acceptability, were rated higher for the meat of TG-I. Based on the results, a diet containing 3% of SBP could be beneficial for the improvement of pigs’ gut health and pork quality. However, further studies are needed to indicate which compounds of the SBP dietary fiber are responsible for these desirable changes.

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Performance, digestibility and meat quality from lambs fed diets with plantago lanceolata, Italian ryegrass or sainfoin herbages

Kara,

Yilmaz,

Gerçekaslan

et al. 2024

Animal Physiology Nutrition

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Plantago species, which is known to adapt to different climatic conditions, drought, temperature and different soil types. The aim of this study was to compare the effects of P. lanceolata herbage on fattening performance, rumen variables, digestibility, meat quality, meat nutrients and meat textural variables in lambs with the values of Italian ryegrass and sainfoin herbages. The lambs were fed total mix ration (TMR) with concentrated feed (about 30%) plus forage (about 70%) (P. lanceolata, PLA, Italian ryegrass (Lolium multiflorum); IRY or sainfoin (Onobrychis viciifolia) herbages, SAI). Twenty‐four male lambs (Akkaraman breed) were assigned to three treatments with 8 lambs in each group. Fattening performance parameters, digestibility and carcass variables were determined. Meat quality and shelf life variables (oxidation, fatty acid profile and textural variables) was detected in the loin (Musculus longissimus), shoulder (M. deltoideus) and leg (M. semitendinosus) muscle samples, which were rested for 24 h +4°C and stored at −20°C for one week, one month, three months and six months. The dry matter (DM) intake, body weight gain, feed efficiency and carcass yield values of lambs, the DM and organic matter (OM) digestions (DMD and OMD) of TMRs, and the pH value, ammonia‐nitrogen and short chain fatty acid (SCFA) concentrations of rumen fluid in lambs consuming PLA were similar to those of IRY and SAI (p > 0.05). PLA increased water holding capacity (WHC) and decreased cooking loss of meat compared to feeding with those of IRY and SAI (p < 0.05). The peroxide value (PV) and malondialdehyde (MDA) concentration increased with the stocking time in the meats (p < 0.05). Therefore, PV and MDA concentrations of shoulder, leg and loin meats up to 6th months for PLA were lower than those of IRY and SAI (p < 0.05). The linoleic acid concentration of loin and shoulder meats in PLA were higher than those of IRY and SAI (p < 0.05). The average oleic acid and ∑ω6 fatty acids concentration of meat in PLA was lower than those in IRY and SAI (p < 0.05). Atherogenic index and thrombogenic index values and palmitic acid levels of meat in PLA were similar to those in IRY, but lower than those in SAI (p < 0.05). Springiness, cohesiveness, resilience, hardness and chewiness values of the textural analysis parameters in meat of PLA were lower than those of IRY and SAI. As a result, effect of P. lanceolata on the fattening performance and rumen fermentation of lambs were similar with those of Italian ryegrass (Gramineae family) and sainfoin (Leguminosae family) forages and, it had a positive effect on meat quality (water holding capacity, cooking loss) and meat shelf life criteria (MDA, PV, fatty acid profile and textural variables). For functional lamb meat production, P. lanceolata can be included in the diet of lamb fattening.

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Impact of Romanov breed lamb gender on carcass traits and meat quality parameters including biogenic amines and malondialdehyde changes during storage

Cited by 4 publications

References 64 publications

Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat

Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat

Influence of Sugar Beet Pulp Supplementation on Pigs’ Health and Production Quality

Performance, digestibility and meat quality from lambs fed diets with plantago lanceolata, Italian ryegrass or sainfoin herbages

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