Meat Composition, Fatty Acid Profile and Sensory Attributes of Meat from Goats Fed Diet Supplemented with Fermented Saccharina japonica and Dendropanax morbifera

Saturno, Jamila Fatima L.; Dilawar, Muhammad Ammar; Mun, Hong-Seok; Kim, Dae Hun; Rathnayake, Dhanushka; Yang, Chul-Ju

doi:10.3390/foods9070937

Cited by 4 publications

(4 citation statements)

References 46 publications

(64 reference statements)

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“…Piper betle powder can enhance conjugated linoleic acid accumulation from biohydrogenation products, with more PUFA accumulation in the rumen. The addition of fermented Saccharina japonica and Dendropanax morbifera to meat has been shown to enhance PUFA levels [ 107 ]. Furthermore, polyphenols might modulate rumen PUFA biohydrogenation to increase lipid fraction by lowering rumen skatole production, increasing the beneficial fatty acid content, and raising the product’s oxidation stability [ 40 ].…”

Section: Discussionmentioning

confidence: 99%

Effect of Purple Neem Foliage as a Feed Supplement on Nutrient Apparent Digestibility, Nitrogen Utilization, Rumen Fermentation, Microbial Population, Plasma Antioxidants, Meat Quality and Fatty Acid Profile of Goats

Taethaisong

Paengkoum

Nakharuthai

et al. 2022

Animals

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The purpose of this experiment was to investigate the effect of Purple Neem foliage as a feed supplement on nutrient apparent digestibility, nitrogen utilization, rumen fermentation, microbial population, plasma antioxidants, meat quality and fatty acid profile of goats. Eighteen Boer male goats (approximately 20 ± 2 kg body weight; mean ± standard deviation (SD)) were randomly allocated into three treatments. All goats were fed a 60 d daily feeding with three treatments: (1) control, (2) 3% Purple Neem foliage (PNF) + 3% sunflower oil (SFO) in concentrate, and (3) 6% Purple Neem foliage (PNF) + 3% sunflower oil (SFO) in concentrate. The findings indicate that goat feed containing 6% PNF + 3% SFO in concentrate increased feed consumption, nutrient intake, nutrient apparent digestibility and nitrogen utilization compared to the goat feed at 3%PNF + 3%SFO and the control group. The feeding of goats with 6%PNF + 3%SFO in concentrate resulted in high ammonia nitrogen, BUN, acetic acid, propionic acid, butyric acid, and the total VFA levels were increased at 2 and 4 h after feeding (p < 0.01). The individual microbial population with 6%PNF + 3%SFO had higher (p < 0.01) total bacteria, higher Butyrivibrio fibrisolven, Fibrobacter succinogenes, Ruminococcus albus, Ruminococcus flavefacises, and Streptococcus bovis, decreased protozoa and methanogen levels at 2 and 4 h after feeding. The antioxidant in plasma indices varied, with 6%PNF + 3%SFO having higher total antioxidant (TAC), superoxide dismutase (SOD), glutathione peroxidase (GPX), 2, 2-diphenyl-1-picrylhydrazyl (DPPH), and catalase (CAT) antioxidant activity and lower malondialdehyde (MDA) in plasma at 2 and 4 h after feeding. Additionally, goat fed 6%PNF + 3%SFO can improve meat quality by lowering drip loss, cooking loss, shear force, and saturated fatty acid as well as increase the fatty acid profile (monounsaturated and polyunsaturated fatty acids) in goat meat. Our findings suggest that Purple Neem foliage might be an excellent alternative additive for goat feed.

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Section: Discussionmentioning

confidence: 99%

Effect of Purple Neem Foliage as a Feed Supplement on Nutrient Apparent Digestibility, Nitrogen Utilization, Rumen Fermentation, Microbial Population, Plasma Antioxidants, Meat Quality and Fatty Acid Profile of Goats

Taethaisong

Paengkoum

Nakharuthai

et al. 2022

Animals

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“…PUFA/SFA and n-6/n-3 ratios are the indicators of fat nutritional value [48]. High PUFA/SFA ratios are believed to reduce the risk of cholesterol, while a high n-6/n-3 ratio can cause cardiovascular diseases [49].…”

Section: Effect Of Different Processing Methods On Fatty Acids Conten...mentioning

confidence: 99%

Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis

et al. 2022

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There are limited reports about the effect of different heat treatments on the quality and flavor of Black Tibetan sheep meat. The current study examined the effect of pan-frying, deep-frying, baking, and boiling treatment on the quality of Black Tibetan sheep meat; the amino acid, fatty acid, and volatile flavor compounds (VFCs) were investigated by a texture analyzer, ultra-high-performance liquid chromatography (UHPLC), gas chromatography (GC), and headspace-gas chromatography-ion mobility (HS-GC-IMS). The key VFCs were identified through orthogonal partial least squares discrimination analysis (OPLS-DA), and variable importance projection (VIP) values. In addition, Pearson’s correlations between meat quality parameters and key VFCs were examined. The sensory scores, including texture, color, and appearance, of baked and pan-fried meat were higher than those of deep-fried and boiled meat. The protein (40.47%) and amino acid (62.93 µmol/g) contents were the highest in pan-fried meat (p < 0.05). Additionally, it contained the highest amounts of monounsaturated and polyunsaturated fatty acids, such as oleic, linoleic, and α-linolenic acids (p < 0.05). Meanwhile, pan-fried and deep-fried meat had higher amounts of VFCs than baked meat. The OPLS-DA similarity and fingerprinting analyses revealed significant differences between the three heat treatment methods. Aldehydes were the key aroma compounds in pan-fried meat. Importantly, 3-methylbutyraldehyde and 2-heptanone contents were positively correlated with eicosenoic, oleic, isooleic, linoleic, α-Linolenic, and eicosadiene acids (p < 0.05). To sum up, pan-fried Black Tibetan sheep meat had the best edible, nutritional, and flavor quality.

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“…fat and cholesterol content (Saturno et al, 2020), pH (Liu et al, 2017), color, drip loss, shear force (Pokoo-Aikins et al, 2022), and sensory properties (Pestana et al, 2023). Characteristics of meat are closely related to its quality, which is a concern for customers.…”

Section: Advances In Animal and Veterinary Sciencesmentioning

confidence: 99%

Bayang Ducks Supplemented with Probiotic Bacillus subtilis FNCC 0059: its Effects on the Physicochemical Characteristics of Meat

Dwi Setiawan,

Zurmiati,

Wizna

et al. 2023

AAVS

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The use of probiotics as supplements for ducks to improve meat quality has been extensively studied. This study aimed to determine the effects of probiotic administration (Bacillus subtilis FNCC 0059) on the proximate composition and physical characteristics (color, water-holding capacity, cooking loss, and hardness) of Bayang duck meat. This study used five treatments, with four replicates for each treatment. Probiotic supplementation at four different concentrations (76 × 10 6 , 69 × 10 8 , 65 × 10 10 , and 53 × 10 12 CFU/mL) was performed using drinking water. Probiotic supplementation resulted in a significant difference (P<0.05) in meat lightness (L*) from 35.21 (control) to 40.91 (treatment group) and water-holding capacity from 64.31% (control) to 72.70% (group treatment), but had no effect (P>0.05) on a*, b*, cooking loss, and meat hardness. The administration of probiotics (Bacillus subtilis FNCC 0059) also did not have a significant effect (P>0.05) on the moisture, ash, crude protein, and crude fat content of the meat. Administration of probiotics (Bacillus subtilis FNCC 0059) up to 53 × 10 12 CFU/mL affected the lightness and water-holding capacity of bayang duck meat.

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Meat Composition, Fatty Acid Profile and Sensory Attributes of Meat from Goats Fed Diet Supplemented with Fermented Saccharina japonica and Dendropanax morbifera

Cited by 4 publications

References 46 publications

Effect of Purple Neem Foliage as a Feed Supplement on Nutrient Apparent Digestibility, Nitrogen Utilization, Rumen Fermentation, Microbial Population, Plasma Antioxidants, Meat Quality and Fatty Acid Profile of Goats

Effect of Purple Neem Foliage as a Feed Supplement on Nutrient Apparent Digestibility, Nitrogen Utilization, Rumen Fermentation, Microbial Population, Plasma Antioxidants, Meat Quality and Fatty Acid Profile of Goats

Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis

Bayang Ducks Supplemented with Probiotic Bacillus subtilis FNCC 0059: its Effects on the Physicochemical Characteristics of Meat

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