The effect of finishing diet supplemented with methionine/lysine and methionine/α-tocopherol on performance, carcass traits and meat quality of Hanwoo steers

Lee

2021

Poultry Science

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A mechanism of postmortem tenderization by adenosine 5′-monophosphate ( AMP ) on spent hen meat was investigated. Breast meat samples were made into a rectangular size of 7.5 × 5 × 2 cm and grouped into 5 different treatments, followed by immersion for 24 h at 4 ± 2°C in AMP marinade solutions of 0, 15, 30, 45, and 60 mmol/L that dissolved in 0.9% (w/v) saline solution. To investigate the enzymatic changes and tenderness-related traits, samples were stored until day 5 at a temperature of 2 ± 2°C. Result showed that each increase of 15 mmol/L AMP within marinade solution remarkably improved the myofibril fragmentation index and texture properties. The upregulation of tenderness-related enzymes was found for caspase-3 at 1 to 20.4 fold and 1 to 1.2 fold higher for the cathepsin-B, while a slight effect on calpains enzyme was observed. When compared with day 0 as a reference sample, the activity of the caspase-3 enzyme was more stable, as was cathepsin-B on the ultimate storage day, while the calpains enzyme showed a declining activity even after treatment. The flavor enhancement of 2.16- to 5.10-fold seemed to be a consequence of the AMP conversion into IMP that was responsible for the intensification of the umami-like flavor. No adverse effect was observed for instrumental surface color during the postmortem period. Therefore, this study suggested that the synergistic results after AMP treatment strongly contributed to postmortem tenderization mainly through cathepsin-B and caspase-3 enzyme upregulation, which led to more myofibrillar fragmentation and structural alteration of myofibrillar protein.

Section: Resultssupporting

confidence: 92%

Changes in proteolytic enzyme activities, tenderness-related traits, and quality properties of spent hen meat affected by adenosine 5′-monophosphate during cold storage

Lee

2021

Poultry Science

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“…However, this study did not find any significant effect of GABA supplementation on any of the expected traits related to carcass quality (p>0.05). Amino acid supplementation apparently showed an inconsistent pattern of improvement, implying a weak contribution to carcass quality [7]; these findings correspond with those of a previous study [5] in which GABA supplementation had a limited effect on the carcass traits of Jinjiang yellow cattle.…”

Section: Discussionsupporting

confidence: 90%

“…The water content of meat is an essential quality parameter considered by the meat processor. Due to its correlation with the final processed meat yield and especially cooking loss, it can have profound economic implications [ 7 ]. The diet supplemented with GABA in this study seemed capable of improving meat quality through a decrease in cooking loss percentage and improvements in the WHC.…”

Section: Discussionmentioning

confidence: 99%

“…To overcome the negative effects of heat stress, especially metabolic imbalances, supplementation with protein either with essential amino acids, non-essential amino acids or even nonprotein amino acids is widely utilized [ 6 ]. Numerous studies have proven that dietary amino acid supplementation in Hanwoo beef cattle is able to increase meat quality through the inhibition of malondialdehyde (MDA) content and improvement in antioxidative enzymes during storage, resulting in a better antioxidative profile, improved meat appearance with a redder color and stronger water-holding capacity (WHC), and a more tender texture [ 7 ]. Therefore, there is increasing research interest regarding the utilization of amino acids as dietary supplements to overcome animal stress during heat exposure [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

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The effect of a finishing diet supplemented with γ-aminobutyric acids on carcass characteristics and meat quality of Hanwoo steers

Lee²,

Park³

et al. 2021

Anim Biosci

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Investigate the effects of supplementation with rumen-protected γ-aminobutyric acid on carcass characteristics and meat quality of low-grade Hanwoo steers. Methods: Eighteen Hanwoo steers with an average initial weight of 644.83±12.91 kg were randomly allocated into three different groups. Each group consisted of 6 animals that were treated with different diets formulated based on the animals' body weights. The control (C) group was fed a basal diet consisting of concentrate and rice straw with 74% total digestible nutrients (TDNs) and 12% crude protein (CP). The two other groups were treatment groups; one group was fed a basal diet (74% TDNs and 12% CP) supplemented with rumen-protected γ-aminobutyric acid (GABA) at a dose of 150 mg/kg feed, and the other group was fed a basal diet (74% TDNs and 12% CP) supplemented with γ-aminobutyric acid (GABA) at a dose of 300 mg/kg feed. Results: (GABA) supplementeation significantly contributed to better growth performance (p<0.05), especially the weight gain and average daily gain. It also contributed to the lower cooking loss (p<0.05), improvements in essential antioxidant enzymes and stable regulation of antioxidant activities in the longissimus lumborum of Hanwoo steers, as represented by the lower formation of malondialdehyde content within the meat, the inhibition of myoglobin oxidation indicated by the retention of the oxymyoglobin percentage, and the suppression of metmyoglobin percentage during cold storage(p<0.05). Conclusions: Higher doses of γ-aminobutyric acid (GABA) may not significantly promote better animal performance and meat quality, suggesting that dietary supplementation with γ-aminobutyric acid (GABA) at a dose of 100 ppm is sufficient to improve the meat quality of Hanwoo steers.

“…Cooking loss can be defined as the percentage of cooking yield loss after being subjected to processing stages, and it significantly correlates with economic traits ( Barido et al, 2020 ). Cooking loss is closely correlated with the capability of myofibrillar protein to retain muscle water during processing.…”

Section: Resultsmentioning

confidence: 99%

Investigation of Taste-Related Compounds and Antioxidative Profiles of Retorted Samgyetang Made from Fresh and Dried Cordyceps militaris Mushrooms

Jang

Pak

et al. 2020

Food Sci Anim Resour

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This study was performed to investigate the effects of taste-related compounds and antioxidatve profiles of retorted samgyetang made from fresh and dried Cordyceps militaris ( C. militaris ) mushrooms. A total of 48 carcasses were prepared from commercial broilers (CB; Ross, 4 weeks old) and randomly distributed into eight different treatments. Each treatment group consisted of 6 chicken carcasses made with the addition of broth in different condition and concentration of C. militaris mushrooms. The addition concentration was based on the broth volume (v/w) under either fresh or dried conditions ranging from 0% as a control to 1%, 2%, and 3% of C. militaris mushrooms. C. militaris mushrooms contributed to an improvement of meat tenderness and the antioxidative profile that led to a greater suppression of lipid oxidation. The addition of C. militaris mushrooms at 2% could also enrich the flavor and taste-related compounds, particularly the increase in 5’-AMP and umami-related free amino acid compounds, L-aspartic acid and L-glutamic acid. Different addition forms of C. militaris mushrooms, particularly fresh or dried mushrooms, had only small effects on bioactive compounds, where the dried addition could possibly enrich samgyetang broth with higher cordycepin and adenosine contents than the fresh addition. Besides, the addition of C. militaris mushrooms in the dried form could also contribute to a higher antioxidative profile. Eventually, the addition of C. militaris mushrooms with a minimum addition of 2% contributed to an improvement of meat quality, antioxidative profile and flavor improvement of samgyetang.