The aim of the present work was to investigate how colour changes of foal meat can vary after thawing out in relation to the slaughtering age of the horses and to the post-thawing time. Eighteen Italian Heavy Draught Horse (IHDH) foals were used for the trial. They were subdivided in three groups according to their slaughtering age (6, 11 and 18 months). Two different surfaces were investigated for each sample: a fresh cut surface (daily renewed cutting surface: DRCS), and not-renewed cutting surface (NRCS). The redness of both investigated surfaces increased with slaughtering age (p<0.01). Moreover, this parameter decreased during post-thawing time (p<0.01) only on the NRCS, probably due to the myoglobin oxidation processes. Colour is an important visual cue denoting perceived quality by consumers. So, by a chromatic perspective the thawed meat of IHDH foals slaughtered at 6 and 11 months proved to be that which best meets the market requirements.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4094156 | PMC |
| http://dx.doi.org/10.5713/ajas.2012.12361 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Vitamin D Is Not a Limiting Nutrient Regarding Growth Performance and Tibia Parameters in the Rearing Period of Laying Hens Bred for High Laying Performance Compared to Non-Selected Resource Populations.
J Anim Physiol Anim Nutr (Berl)
January 2025
Friedrich-Loeffler-Institut, Federal Research Institute for Animal Health, Institute of Animal Nutrition, Braunschweig, Germany.
Bone damages in laying hens are of great concern in poultry farming. Besides various risk factors like housing systems or nutrient supply during egg production, it has often been hypothesized that genetically high-performing laying hens may be more prone to bone damages. The relevance of dietary support during the rearing period of pullets for optimal bone development has been little addressed so far.
View Article and Find Full Text PDFProbiotic Supplementation Alleviates Corticosterone-Induced Fatty Liver Disease by Regulating Hepatic Lipogenesis and Increasing Gut Microbiota Diversity in Broilers.
Microorganisms
January 2025
Institute of Animal Husbandry, Jiangsu Academy of Agricultural Sciences, Nanjing 210094, China.
Emerging evidence indicates a close relationship between gut microbiota and fatty liver disease. It has been suggested that gut microbiota modulation with probiotics ameliorates fatty liver disease in rodents and humans, yet it remains unclear whether the same results will also be obtained in poultry. The aim of this study was to investigate whether a mixture of probiotics supplemented after hatching can prevent CORT-induced fatty liver disease in broilers, and to determine how such effects, if any, are associated with hepatic de novo lipogenesis and gut microbiota composition.
View Article and Find Full Text PDFInvestigation of Cystic Echinococcosis Knowledge Levels of Animal Breeders and Butchers in Ardahan Province in Türkiye.
Turkiye Parazitol Derg
January 2025
Kafkas University Faculty of Veterinary Medicine, Department of Parasitology, Kars, Türkiye.
Objective: The objective of this study was to ascertain the knowledge level of animal breeders and butchers regarding cystic echinococcosis (CE) in the Ardahan province and its districts situated in the Eastern Anatolia Region of Türkiye. Additionally, the study aimed to identify the potential risk factors that may contribute to the occurrence of the disease.
Methods: The research was conducted between November 2021 and May 2022.
Comparison of the effects of production and processing parameters on the eating quality of lamb.
Animal
December 2024
Hybu Cig Cymru - Meat Promotion Wales, Ty Rheidol, Parc Merlin, Glan Yr Afon Industrial Estate, Aberystwyth, SY23 3FF, UK.
While many separate research studies have investigated the effect of production and processing factors on eating quality of lamb, the relative impact of these parameters has been difficult to ascertain. In this study, the effect of eighteen production and processing factors on the eating quality of Welsh Lamb was compared, using meat from 624 lambs and assessments by 1920 UK consumers. Four experimental trials provided a balanced assessment of production and processing factors: muscle, breed type, lamb gender, ageing, finishing diet, season, carcase hanging and packaging method.
View Article and Find Full Text PDFInfluence of the housing system on carcass composition and meat quality of laying hens after the laying period.
Poult Sci
January 2025
Vetdiagnostica Sp. z o.o., 86-050 Otorowo, Poland.
The purpose of the present study was to compare the effects of two systems of keeping Lohmann Brown laying hens in terms of carcass composition and meat quality assessment (chemical composition, physicochemical properties, texture, rheological properties, microstructure). The experimental material consisted of 30 carcasses (15 litter system - SS, 15 aviary system - SW) of Lohmann Brown laying hens after laying at 85 weeks of age. After slaughtering, the weight of the eviscerated carcass and the proportion of carcass elements, the weight of selected internal organs, acidity (pH), and electroconductivity (EC), color (L*, a*, b*), and the basic chemical composition of pectoral muscles and leg muscles were determined.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!