Age-related changes in carcass composition, physicochemical properties, texture and microstructure of meat from White King pigeons.

1. An experiment was conducted to explore the age-related changes in carcass composition, physicochemical properties, texture and microstructure of meat from White King pigeons. The study used 32 carcasses collected from White King pigeons (16 aged 4 weeks and 16 aged 180 weeks).

Carcass characteristics, physicochemical traits, texture and microstructure of young and spent quails meat.

The purpose of the study was to compare young (6-wk-old) and spent (52-wk-old) Japanese quail in terms of body weight, carcass characteristics, and some meat quality traits. Whole carcasses were dissected, pectoral muscles and leg muscles were sampled for determination of basic chemical composition and L*a*b* color parameters, while m. pectoralis major was sampled for texture and microstructure traits.

Influence of an increased content of pea and yellow lupin protein in the diet of pigs on meat quality.

Background: The aim of the study was to test the effect of replacing soya beans with pea and yellow lupin seeds in the diet of pigs on meat quality. The meat for the tests was obtained from 60 fattening crossbred pigs F (Polish Large White × Polish Landrace)  × F1 (Pietrain × Duroc). The animals belonged to three feeding groups depending on the feed used with the total share of soybeans and its reduction.

Effects of Effective Microorganisms on Meat Quality, Microstructure of the Muscle, and Electrophoretic Protein Separation in Pigs Fed on Different Diets.

The aim of the study was to determine how effective microorganisms influence meat quality, the microstructure of the longissimus lumborum muscle, and electrophoretic protein separation. The study group consisted of 150 piglets divided into three feeding groups: C, E1, and E2. The feeding groups included C-a standard fodder blend with a full share of post-extracted soya meal; E1-a 50%/50% mix of pea and lupine/soya bean in phase I of fattening and a 75%/25% mix of pea and lupine/soya bean in phase II of fattening; and E2-a 50%/50% mix of pea and lupine/soya bean in phase I of fattening and in 100% pea and lupine in phase II of fattening.

Carcass, meat quality and histochemical traits of m. longissimus lumborum from Złotnicka Spotted pigs and commercial pigs.

Carcass, meat quality and muscle fibre traits of m. longissimus lumborum were studied in 61 Zlotnicka Spotted (ZS) pigs and 35 commercial crossbred (Polish Large White x Polish Landrace) pigs. The animals received organic feed ad libitum and were slaughtered at 210 days of age.