196,126 research outputs found
Fat inclusion level, NaCl content and lab starter cultures in the manufacturing of Italian-type ostrich Salami: Weight loss and nutritional traits †
No full textThe experiment studied the effect of two different fat inclusion levels (30% and 40%), NaCl contents (2.4 and 2.6%) and starter cultures (lactic acid bacteria (LAB) 6: L. curvatus/S. xylosus; LAB 8: L. sakei/S. xylosus) on the weight loss and nutritional composition of Italian-type ostrich salami. With this purpose, 8 batches of 9 salami each (n = 72) were prepared. Salami were ripened for 20 weeks: weight loss was monitored throughout the experiment, while salami nutritional composition was evaluated at 10 and 20 weeks of ripening. The lowest fat and highest salt inclusion levels provided the highest cumulative weight loss throughout the trial. At 10 weeks of ripening, salami with 40% fat were the richest in moisture and fat, whereas the leanest ones had the highest protein, ash and cholesterol contents. LAB 6 provided salami with the highest moisture and protein, while LAB 8 increased fat and cholesterol contents. At 20 weeks of ripening the proximate composition of ostrich salami was solely affected by fat inclusion level, with similar findings to those observed at 10 weeks. Overall, fat inclusion level had a great impact on the weight loss and nutritional composition of Italian-style ostrich salami. Reducing the NaCl inclusion from 2.6% to 2.4%, the weight loss of ostrich salami was retarded by approximately 1 week, without affecting the nutritional composition of the final product. Results of the study suggested that it is feasible to produce salami with lower fat and salt contents, while ensuring satisfactory product quality
Effect of White Striping and Wooden Breast occurrence on broiler quail and slow-growing chicken carcass and meat quality.
No full textMeat quality of male and female Italian Padovana and Polverara slow-growing chicken breeds
No full textThe study characterised and compared proximate composition and fatty acid (FA) profile of breast and leg meat of chickens belonging to Padovana and Polverara Italian local breeds. Birds were slaughtered at 183 days of age and four experimental groups were formed: Padovana males (PAD M), Padovana females (PAD F), Polverara males (POL M) and Polverara females (POL F). Proximate composition was assessed on 10 breasts and 10 legs per group, whereas FA profile and cholesterol content were assessed on six samples per cut per group. Breast meat proximate composition resulted in similarity between the two genotypes and sexes. Genotype did not affect breast FA profile except for C18:1 n-11, whereas females breast meat was richer in DHA (p < .05) and thus in n-3 (p < .05). Leg meat exhibited greater variability due to genotype and sex. Indeed, PAD chicken legs were richer in dry matter (p < .01), lipids (p < .01) and cholesterol (p < .01) than POL. It emerged that leg meat from PAD breed was characterised by a more desirable FA profile due to its higher UFA:SFA (p < .05) and lower n–6/n–3 (p < .05) ratios. Despite exhibiting a lower PUFA:SFA ratio than males (p < .05), females exhibited a better n–6/n–3 ratio (p < .01). The two genotypes and the two sexes possess peculiar nutritional quality. The aim of this study was to create economic interest around these local productions to assure their survival.Highlights Padovana and Polverara are two rustic slow-growing chicken breeds which are farmed in the Veneto region of Italy. The goal of the present study is contributing to the creation of economic interest around local productions from Padovana and Polverara chickens. Creating an economic interest around Padovana and Polverara breeds would contribute to the preservation of local tradition and rural culture
Animal fat and vitamin E in rabbit diets: Total tract apparent digestibility, growth performance, carcass and meat quality traits
No full textThe present study tested the effect of a dietary inclusion with vitamin E and pork lard on the apparent digestibility of the nutrients, the growth performance, the carcass traits, the physical meat quality, and the α-tocopherol content. A total of 60 hybrid rabbits were reared in individual cages from weaning (35 days of age) until slaughter (78 days of age). A control diet with no supplements, one diet supplemented with 2% pork lard, and two diets that used the aforementioned diets supplemented with an additional 200 mg/kg α-tocopheryl acetate were designed. The diets were isoprotein and isoenergy. The fat inclusion increased the crude protein (P < 0.05) and ether extract (P < 0.001) total tract apparent digestibility, and the same was observed for the vitamin E inclusion (P < 0.001 for both variables). This improved the dietary digestible protein content (P < 0.05), which increased the digestible protein to digestible energy ratio (P < 0.001). The fat × vitamin E interaction was observed for the total tract apparent digestibility of the ether extract (P < 0.001), the neutral detergent fibre (P < 0.05) and the acid detergent fibre (P < 0.01). The growth traits were unaffected, with the exception of the feed conversion ratio that improved with the vitamin E addition (P < 0.05). Similarly, the carcass traits remained unaffected, with the exception of the perirenal and total fat incidence that increased with the fat supplement (P < 0.05), and the scapular fat that was reduced with the vitamin E inclusion (P < 0.05). The meat L* (lightness), a* (redness), b* (yellowness) colour values and ultimate pH were unaffected by the experimental treatments, even though a fat × vitamin E interaction was observed for the a* and chroma values of the Longissimus thoracis et lumborum muscle (P < 0.05). Both the fat (P < 0.05) and vitamin E (P < 0.001) dietary inclusion increased the meat α-tocopherol content. Based on the results, it was concluded that the 2% dietary inclusion of animal fat did not provide more benefits for the considered parameters than the sole α-tocopheryl acetate incorporation, but contributed to the increase in the vitamin E content in the meats
Productive performances and carcase quality of male and female Italian Padovana and Polverara slow-growing chicken breeds
No full textLive performances and carcase quality of Padovana (n = 81) and Polverara (n = 76) chickens were investigated considering breed, gender and their interaction (B × G). Birds were reared until 183 d of age. After slaughter, yields were computed, and pH and L*a*b*colour values were measured on breast and leg meat. Breeds exhibited similar performances and yields, except a greater commercial carcase incidence for Polverara (p < .01). Breast meat quality was similar, except for higher L* value of Padovana fillets (p < .01). Polverara legs exhibited lower pH (p < .0001), lower L* value (p < .001) and higher a* value (p < .0001). Gender influenced performances and carcase quality traits. Males showed heavier live weight (p < .0001), carcase weight and cuts (p < .0001) and commercial carcase yield (p < .05), females displayed greater breast yield (p < .0001), whereas net carcase yield (% SW) was similar between sexes. Female fillets showed lower pH (p < .001) and higher L* and b* values (p < .0001); their legs had also higher L* and b* values (p < .0001). On the contrary, male legs were remarkably redder (p < .0001). Considering breast meat quality, B × G interaction counterposed Polverara males and Polverara females, whereas the greatest differences in leg meat quality existed between Polverara males and Padovana females. This study revealed that the two breeds and genders possess peculiar quality traits
The birth weight of rabbits: Influencing factors and effect on behavioural, productive and reproductive traits: A review
No full textHermetia illucens larvae reared on different substrates in broiler quail diets: effect on physicochemical and sensory quality of the quail meat
No full textThis research aimed at improving the fatty acid (FA) profile of larvae (HI) and evaluating the effects of their inclusion in growing broiler quails' diets on the meat physicochemical quality, including detailed amino acid (AA) and FA profiles, sensory traits, and retail display. HI larvae were reared on two different substrates: layer mash (HI1) and 50:50 layer mash/fish offal (HI2). A total of 300 10-day-old quails were allocated to the three dietary groups (five replicates/each): a soybean meal-based diet was formulated (Control), and two other diets were formulated that included either 10% HI1 or HI2. Quails were fed the experimental diets until slaughter. Diets were formulated to be isonitrogenous and isoenergetic. Breast meat quality was affected by the dietary treatments, which displayed different proximate compositions and AA and FA profiles. Meat physical quality, sensory profile, and retail display remained unaffected for the most part. Overall, results showed that it is possible to improve the FA profile of the HI-fed quails' meat and thus lipid quality through substrate modulation of the HI's diet
Partial or total replacement of soybean oil by black soldier pupae fat in broiler diets. Part 2: Effect on breast meat thawing loss, proximate composition and rheological properties during retail display.
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