AI Article Synopsis
- - Bovine colostrum (BC) has beneficial nutrients and properties, making it popular as a supplement in animal diets, but its impact on meat quality hasn't been thoroughly researched yet.
- - In a study with New Zealand White rabbits, feeding them a diet supplemented with 2.5% or 5% BC showed differences in meat quality; specifically, lower TBARS values (indicating less oxidation) and higher TVBN values (indicating better freshness) compared to the control group.
- - The fatty-acid profile of the meat changed with BC supplementation, showing an increase in saturated fatty acids (SFA) and a decrease in monounsaturated fatty acids (MUFA), suggesting further research is needed to explore BC's potential
Article Abstract
Bovine colostrum (BC) is rich in nutrients, antimicrobial, and antioxidant factors; for these reasons, it has been used as supplement in animal nutrition. However, its possible effects on meat quality have not been studied yet. Thirty-nine New Zealand White rabbits (n = 13/group) were assigned to three groups and fed until slaughter with a commercial standard diet, control group (C), and C supplemented with 2.5% and 5% (w/w) of BC (BC-2.5 and BC-5 groups, respectively). After slaughtering, the effect of dietary supplementation on microbiological and chemical characteristics of the rabbit loins was evaluated at 48 h postmortem (D0) and after 3 (D3) and 8 (D8) days of refrigerated storage. Results showed no difference in the microbiological parameters. In the supplemented groups, TBARS and TVBN values were lower and higher than in the C group, respectively (p < 0.01), and their fatty-acid profile was increased in SFA and decreased in MUFA (p < 0.05). In conclusion, research must continue to examine in depth the possible effects of BC byproduct reuse in animal nutrition on meat quality (e.g., antioxidant power, and physical and sensory characteristics).
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9656194 | PMC |
| http://dx.doi.org/10.3390/foods11213433 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Effects of different environmental enrichment tools to improve behavior, welfare, and growth performance of broiler chickens.
Trop Anim Health Prod
January 2025
Department of Animal Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan.
This study was performed to evaluate the effect of various environmental enrichment (EE) tools on broiler growth, welfare, behavior, carcass, and meat quality. A total of 300 commercial broilers were randomly divided into 05 treatments. The treatments include various EE tools such as perches, balls, hanging bottles, and laser lights placed for birds and a control group.
View Article and Find Full Text PDFDiet quality components and gut microbiota of patients on peritoneal dialysis.
J Ren Nutr
January 2025
Division of Nephrology Universidade Federal de São Paulo, São Paulo, Brazil; Nutrition Program, Universidade Federal de São Paulo, São Paulo, Brazil. Electronic address:
Objective: To evaluate the associations between the quality of the diet and its components and microbial diversity and composition in peritoneal dialysis (PD) patients.
Design And Methods: This crossectional study included PD patients for at least 3 months, aged 18-75 years and clinically stable. The Diet Quality Index (DQI), validated for the Brazilian population, is based on the energy density of 11 components ("sugar and sweets"; "beef, pork and processed meat"; "refined grains and breads"; "animal fat"; "poultry, fish and eggs"; "whole cereals, tubers and roots"; "fruits"; "non-starch vegetables"; "legumes and nuts"; "milk and dairy products"; "vegetable oil").
Isolation, purification and identification of antibacterial peptides from Jinhua ham broth and molecular simulation analyses of their interaction with bacterial porins.
Food Chem
January 2025
Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address:
The bioactive peptides in Jinhua ham could be released into the broth during cooking. After comparing peptide antibacterial activity from Jinhua ham broth with varying cooking durations, the cooking-2-h broths were selected for further analysis using cation-exchange and reverse-phase-liquid chromatography. The purified peptide sequences were subsequently synthesized and tested for their antibacterial activity.
View Article and Find Full Text PDFResidual nitrite and nitrate in processed meats and meat analogues in the United States.
Sci Rep
January 2025
Department of Animal & Dairy Sciences, University of Wisconsin-Madison, Madison, WI, 53706, USA.
Residual nitrite (NO) and nitrate (NO) have been widely studied in the past few decades for their function to improve processed meat quality and their impact on human health. In this study we examined how the residual nitrite and nitrate (NO) content of major classes of processed meats products (n = 1132) produced locally from three regions (East Coast, Midwest and West Coast) and plant protein-based meat analogues (n = 53) available at retail in the United States was influenced by their composition, processing, and geographical attributes. We also conducted time-dependent depletion studies and observed different patterns of NO depletion and conversion during processing and storage and correlated them with product quality.
View Article and Find Full Text PDFAssociations of Lifestyle Factors with Oral Cancer Risk: An Umbrella Review.
J Stomatol Oral Maxillofac Surg
January 2025
Department of Gastrointestinal Surgery, Second Affiliated Hospital of Kunming Medical University / Second Faculty of Clinical Medicine, Kunming Medical University, Kunming 650101, China.
Background: Oral cancer is a common head and neck cancer malignancy that seriously affects patients' quality of life and increases the health care burden. Moreover, there is a lack of comprehensive reviews of previous research on factors associated with oral cancer. The aim of the current umbrella review was to provide a comprehensive and systematic summary of relevant studies, to grade the quality of evidence of relevant studies, and to provide guidance for the prevention of oral cancer.
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!