296 results match your criteria lumborum samples

Dietary Betaine Addition Alters Carcass Traits, Meat Quality, and Nitrogen Metabolism of Bama Mini-Pigs.

Front Nutr 2021 27;8:728477. Epub 2021 Aug 27.

Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, CAS Key Laboratory of Agro-Ecological Processes in Subtropical Region, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China.

Betaine is widely used as feed additives in animal husbandry as it can cause many benefits such as improving antioxidant ability, growth performance, and carcass traits. However, there are limited studies about the effects of betaine on the Bama mini-pigs. The present study was conducted to evaluate the effects of dietary betaine on carcass traits, meat quality, and nitrogen metabolism of pigs. Read More

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Comparison of Nutritional and Meat Quality Characteristics between Two Primal Cuts from Aceh Cattle in Aceh Province, Indonesia.

Vet Med Int 2021 17;2021:8381849. Epub 2021 Aug 17.

Department of Anatomy, Physiology, and Pharmacology, Faculty of Veterinary Medicine, IPB University, Bogor 16680, Indonesia.

The Aceh cattle are local Indonesian beef cattle that are farmed in Aceh Province. This type of cattle is one of the sources of meat for the Aceh people. This study aims to analyze the quality of two primal cuts (longissimus lumborum and semitendinosus muscle) from Aceh cattle based on the muscle microstructure characteristics and MSTN gene expression. Read More

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Effect of Dietary Brown Seaweed ( Additive on Meat Quality and Nutrient Composition of Fattening Pigs.

Foods 2021 Jul 26;10(8). Epub 2021 Jul 26.

I+D Patagonia Biotecnología SA., Valdivia 5090000, Chile.

The objective of this study was to evaluate the effects of dietary brown seaweed () additive (SWA) on meat quality and nutrient composition of commercial fattening pigs. The treatments were: Regular diet with 0% inclusion of SWA (CON); Regular diet with 2% SWA (2%-SWA); Regular diet with 4% SWA (4%-SWA). After slaughtering, five carcasses from each group were selected, and (LL) samples were taken for meat quality and chemical composition analysis. Read More

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Effect of Wet Aging on Color Stability, Tenderness, and Sensory Attributes of and Muscles from Water Buffalo Bulls.

Animals (Basel) 2021 Jul 30;11(8). Epub 2021 Jul 30.

Institute of Biochemistry and Biotechnology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan.

The present study aimed to investigate the effect of wet aging on meat quality characteristics of (LL) and (GM) muscles of buffalo bulls. Meat samples from six aging periods, i.e. Read More

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Effect of chromium yeast supplementation on lipid profile of swine fat.

An Acad Bras Cienc 2021 13;93(3):e20190619. Epub 2021 Aug 13.

Universidade Federal de Mato Grosso do Sul, Instituto de Química, Av. Senador Filinto Müller, 1555, 79070-900 Campo Grande, MS, Brazil.

This study was conducted to evaluate the period of chromium yeast supplementation on lipid profile of backfat and Longissimus lumborum muscle of barrows. It was evaluated carcass samples from forty barrows, genetically similar. Pigs diets were supplemented with 0. Read More

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Relationships between intramuscular fat percentage and fatty acid composition in M. longissimus lumborum of pasture-finished lambs in New Zealand.

Meat Sci 2021 Nov 30;181:108618. Epub 2021 Jun 30.

AgResearch Grasslands, Tennent Drive, Palmerston North, New Zealand.

This paper reports relationships between fatty acids (FAs) and intramuscular fat (IMF)% in M. longissimus lumborum samples from 108 pasture-fed ewe lambs. Samples ranged in IMF from 1 to 6%. Read More

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November 2021

Gene Expression and Carcass Traits Are Different between Different Quality Grade Groups in Red-Faced Hereford Steers.

Animals (Basel) 2021 Jun 27;11(7). Epub 2021 Jun 27.

Department of Animal and Range Sciences, Montana State University, Bozeman, MT 97071, USA.

Fat deposition is important to carcass value and some palatability characteristics. Carcasses with higher USDA quality grades produce more value for producers and processors in the US system and are more likely to have greater eating satisfaction. Using genomics to identify genes impacting marbling deposition provides insight into muscle biochemistry that may lead to ways to better predict fat deposition, especially marbling and thus quality grade. Read More

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Impact of Extraction Method on the Detection of Quality Biomarkers in Normal vs. DFD Meat.

Foods 2021 May 15;10(5). Epub 2021 May 15.

Área de Sistemas de Producción Animal, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Ctra. AS-267, PK 19, 33300 Villaviciosa, Asturias, Spain.

The objective of this work was to demonstrate how the extraction method affects the reliability of biomarker detection and how this detection depends on the biomarker location within the cell compartment. Different extraction methods were used to study the sarcoplasmic and myofibrillar fractions of the muscle of young bulls of the Asturiana de los Valles breed in two quality grades, standard (Control) or dark, firm, and dry (DFD) meat. Protein extractability and the expression of some of the main meat quality biomarkers-oxidative status (lipoperoxidation (LPO) and catalase activity (CAT)), proteome (SDS-PAGE electrophoretic pattern), and cell stress protein (Hsp70)-were analyzed. Read More

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The quality and mineral composition of the longissimus lumborum and semimembranosus muscles from lambs fed perennial or annual wheat forage with or without lucerne.

Meat Sci 2021 Oct 24;180:108564. Epub 2021 May 24.

Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia.

This study compared the effect of a novel perennial wheat forage and a conventional annual wheat forage, fed to lambs with or without lucerne, on the quality and mineral profile of the longissimus lumborum and semimembranosus muscles. This involved 48 Poll Dorset × Merino ewe lambs, 12 per treatment, managed for 28 days within individual pens. Consumer sensory panel scores showed 'good eating quality' for all samples irrespective of diet, a conclusion supported by the shear force, cooking loss, particle size, and intramuscular fat results. Read More

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October 2021

Does a single adjustment in the meat standards Australia beef grading model cater for different hormonal growth promotant formulations?

Animal 2021 May 23;15(5):100196. Epub 2021 May 23.

School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia.

This paper investigated whether a single Hormonal Growth Promotant (HGP) adjustment in the Meat Standards Australia (MSA) beef grading model adequately predicted consumer eating quality of beef from cattle treated with different HGP formulations. This paper used consumer sensory data from two experiments. In experiment one, a total of 300 steers were allocated to three treatments; control (CON-100-F), 100 day oestradiol only HGP (OES-100-F), or a combination of trenbolone acetate and oestradiol HGP (TBA+OES-100-F) and finished in a feedlot for 73 days. Read More

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Influence of dietary Spirulina inclusion and lysozyme supplementation on the longissimus lumborum muscle proteome of newly weaned piglets.

J Proteomics 2021 07 21;244:104274. Epub 2021 May 21.

CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal.

Arthrospira platensis (Spirulina) is a microalga with a high content of crude protein. It has a recalcitrant cell wall that limits the accessibility of the animal endogenous enzymes to its intracellular nutrients. Enzymatic supplementation aiming to degrade cell walls could benefit microalgae digestibility. Read More

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iTRAQ-mediated analysis of the relationship between proteomic changes and yak longissimus lumborum tenderness over the course of postmortem storage.

Sci Rep 2021 May 17;11(1):10450. Epub 2021 May 17.

Key Laboratory of Veterinary Pharmaceutical Development, Ministry of Agricultural and Rural Affairs, Lanzhou Institute of Husbandry, Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou, 730050, People's Republic of China.

To identify differentially expressed proteins associated with energy metabolism and tenderness during the postmortem aging of yak longissimus lumborum muscle samples, we collected tissue samples from yaks raised at different altitudes. At 12 h post-slaughter, we identified 290 differentially expressed proteins (DEPs) in these samples, whereas 436 such DEPs were detected after 72 h. Identified DEPs were clustered into four main functional categories: cell structural proteins, glycogen metabolic proteins, energy reserve metabolic proteins, and cellular polysaccharide metabolic proteins. Read More

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The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef.

Meat Sci 2021 Sep 8;179:108551. Epub 2021 May 8.

Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia.

Beef longissimus lumborum muscles (24) were each portioned into 6 steaks, and these were held at ~0.5 °C for up to 14 weeks. Total volatile basic nitrogen (TVB-N) data was compared against other measures of quality and freshness: total viable microbial count (TVC), ultimate pH, drip loss, purge, moisture content, cook loss, shear force, particle size, vitamin E, intramuscular fat content (IMF) and colour parameters. Read More

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September 2021

Bloom Time Effect Depends on Muscle Type and May Determine the Results of pH and Color Instrumental Evaluation.

Animals (Basel) 2021 Apr 29;11(5). Epub 2021 Apr 29.

Institute of Animal Breeding, Faculty of Biology and Animal Sciences, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland.

The aim of this study was to determine the effect of 30 min bloom time and the type of muscle on pH and color parameters together with the possibility of estimating these measurements. The research material consisted of 270 samples from 6 muscle types: LD- , LL-, IL-, SEM-, CT-, LTD-. Measurements included pH and color of fresh pork at 0 min, and after 30 min bloom time. Read More

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The Effect of Replacement of Soybean Meal with Corn Dried Distillers Grains with Solubles (cDDGS) and Differentiation of Dietary Fat Sources on Pig Meat Quality and Fatty Acid Profile.

Animals (Basel) 2021 Apr 29;11(5). Epub 2021 Apr 29.

Department of Pig Breeding, National Research Institute of Animal Production, Krakowska St. 1, 32-083 Balice, Poland.

The aim of the study was to investigate mixtures comprising corn distillers dried grain with solubles as a partial replacer for soybean meal (SBM) and different dietary fat sources, in order to determine their effect on the meat quality and fatty acid profile. Thirty-two crossbred fatteners were divided into four groups: I-SBM + rapeseed oil, II-cDDGS + rapeseed oil, III-cDDGS + beef tallow, IV-cDDGS + coconut oil. The experiment took place from 60 to 118 kg. Read More

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Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet.

Foods 2021 Apr 30;10(5). Epub 2021 Apr 30.

Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Calle Filiberto Villalobos, 5, 37770 Guijuelo, Spain.

The objective of the study was to evaluate the inclusion of a novel form of oleic acid and an organic-acid mix in the diet of Iberian pigs, and their effect on the quality and shelf-life of the pig meat. 200 castrated male Iberian pigs were randomly assigned to four groups. Diets included different fat sources: pig fat (G1), solid oleic acid (G2), oleic-high sunflower oil with solid oleic (G3); a diet of G3 supplemented with organic-acid mix (G4). Read More

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Quality of frozen porcine Longissimus lumborum muscles injected with l-arginine and l-lysine solution.

Meat Sci 2021 Sep 28;179:108530. Epub 2021 Apr 28.

Engineering Research Center of Bio-Process, Ministry of Education, Hefei, University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China. Electronic address:

This study investigated the effects of l-arginine and l-lysine on the water holding capacity, shear force, color, and protein denaturation of frozen porcine Longissimus lumborum. Four batches were prepared, each corresponding to samples of an experimental treatment: without a cryoprotective solution, injecting a 0.3% sodium tripolyphosphate and 0. Read More

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September 2021

Comparison of ropivacaine plasma concentration after posterior Quadratus Lumborum Block in Cesarean Section with ropivacaine with epinephrine vs plane.

Minerva Anestesiol 2021 May 3. Epub 2021 May 3.

Department of Emergency, Anesthesiological and Reanimation Sciences, Fondazione Policlinico Universitario Agostino Gemelli IRCCS, Rome, Italy.

Background: The posterior Quadratus Lumborum Block (pQLB) has been used in postoperative pain management after Cesarean Section (CS). However, clinicians have no data about pQLB safety in pregnants, at increased risk of local anesthetic systemic toxicity (LAST). The purpose of the present study was to explore the efficacy and the safety of adding epinephrine to ropivacaine for bilateral pQLB vs. Read More

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Identification of miRNA in Sheep Intramuscular Fat and the Role of miR-193a-5p in Proliferation and Differentiation of 3T3-L1.

Front Genet 2021 15;12:633295. Epub 2021 Apr 15.

College of Animal Science and Technology, Qingdao Agricultural University, Qingdao, China.

Intramuscular fat (IMF) is one of the most critical parameters affecting meat quality and mainly affected by genetic factors. MicroRNA as an important regulatory factor, which is still a lack of research in the development of sheep IMF deposition. We used RNA sequencing (RNA-seq) and cell-level validation to explore the role of miRNA in IMF deposition. Read More

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The Levels of Mineral Elements and Toxic Metals in the Muscle, Hair and Selected Organs of Red Deer ( L.) in Poland.

Animals (Basel) 2021 Apr 24;11(5). Epub 2021 Apr 24.

Department of Animal Physiology and Physiotherapy, Faculty of Animal Breeding and Biology, UTP University of Science and Technology, Mazowiecka 28, 85-004 Bydgoszcz, Poland.

The aim of the study was to analyse correlations and variability between the levels of mineral elements (Fe, Mn, Zn, Cu, Na, K, Ca and Mg) and toxic metals (Pb and Cd) in the muscle, hair and selected organs of red deer ( L.). The levels of mineral elements were measured using atomic absorption spectroscopy (F-AAS). Read More

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Consumer Perceptions of Meat Redness Were Strongly Influenced by Storage and Display Times.

Foods 2021 Mar 5;10(3). Epub 2021 Mar 5.

Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale 2350, Australia.

Lamb ( = 79) meat colour was scored by 879 untrained consumers using a scale of 0 (brown) to 100 (red). This consumer colour score (CCS) was obtained on (loin) and (topside), stored for short (5-7 days), medium (33-35 days), and long periods (110-112 days) and a retail display time of up to 4 days. Consumers perceived topside to be less red initially and changed from red to brown more rapidly when stored for the long-storage period ( < 0. Read More

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Injection of iodoacetic acid into pre-rigor bovine muscle simulates dark cutting conditions.

Meat Sci 2021 Jun 3;176:108486. Epub 2021 Mar 3.

Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States. Electronic address:

The purpose of this study was to develop an in situ model for dark cutting beef. Iodoacetic acid (IAA) was injected at different concentrations (0, 0.625, 1. Read More

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Proteomic pipeline for biomarker hunting of defective bovine meat assisted by liquid chromatography-mass spectrometry analysis and chemometrics.

J Proteomics 2021 04 19;238:104153. Epub 2021 Feb 19.

Instituto de Agroquímica y Tecnología de Alimentos (CSIC), C/ Catedrático Agustín Escardino Benlloch 7, Paterna, Valencia 46980, Spain. Electronic address:

A wide variety of factors prior to slaughter may affect the stress status of beef cattle, giving rise to well-known 'dark-cutting' defective meats characterised by a high ultimate pH (pHu). To understand the underlying mechanisms of pHu fluctuations in beef cattle there was studied the proteome changes caused by pre-slaughter stress through a gel-free proteomic approach. Comparative peptidomic analysis was carried out on 12 loin samples at 24 h post-mortem from Longissimus thoracis et lumborum bovine muscle of crossbred animals, previously sorted into two different groups according to their pHu values: normal (pHu < 6. Read More

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Proximate Composition, Amino Acid Profile, and Mineral Content of Four Sheep Meats Reared Extensively in Morocco: A Comparative Study.

ScientificWorldJournal 2021 20;2021:6633774. Epub 2021 Jan 20.

Laboratory of Agricultural Production Improvement, Biotechnology and Environment, Faculty of Sciences, University Mohammed First, 717, Oujda 60000, Morocco.

This study aimed to compare the organoleptic and nutritional quality of four sheep meats produced in Morocco. This comparison was carried out by analyzing the proximate composition, amino acid profile, and mineral content of meat. The majority of the evaluated parameters were influenced by genetic and geographical factors ( < 0. Read More

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January 2021

Identification and co-expression analysis of long noncoding RNAs and mRNAs involved in the deposition of intramuscular fat in Aohan fine-wool sheep.

BMC Genomics 2021 Feb 1;22(1):98. Epub 2021 Feb 1.

College of Animal Science and Technology, Qingdao Agricultural University, Qingdao, 266109, China.

Background: Intramuscular fat (IMF) content has become one of the most important indicators for measuring meat quality, and levels of IMF are affected by various genes. Long non-coding RNAs (lncRNAs) are widely expressed non-coding RNAs that play an important regulatory role in a variety of biological processes; however, research on the lncRNAs involved in sheep IMF deposition is still in its infancy. Aohan fine-wool sheep (AFWS), one of China's most important meat-hair, dual-purpose sheep breed, provides a great model for studying the role of lncRNAs in the regulation of IMF deposition. Read More

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February 2021

Tissue-specific fatty acid composition, cellularity, and gene expression in diverse cattle breeds.

Animal 2021 Jan 10;15(1):100025. Epub 2020 Dec 10.

Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Kamýcká 129, Prague 165 21, Czech Republic.

The nutritional quality of beef relates to the fatty acid (FA) composition of bovine adipose tissue. Those molecular mechanisms that induce the differing amounts and composition of fat in cattle breeds according to age at maturity and purpose of production remain unclear. Therefore, this study investigated the composition of total FAs, adipocyte size, and expression of some key genes involved in several adipogenesis and lipogenesis pathways measured in distinct adipose tissue depots from bulls of the genetically diverse cattle breeds Aberdeen Angus (n = 9), Gascon (n = 10), Holstein (n = 9), and Fleckvieh (n = 10). Read More

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January 2021

Effect of Carcass Electrical Stimulation and Suspension Methods on Meat Quality Characteristics of of Young Buffalo () Bulls.

Food Sci Anim Resour 2021 Jan 1;41(1):34-44. Epub 2021 Jan 1.

University Diagnostic Laboratory, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan.

Buffalo animals are slaughtered at their early age and carcasses are chilled rapidly which deteriorates its meat quality and decreases the consumer likeliness of buffalo meat. This study investigated the appropriate methods to prevent the quality deterioration of buffalo meat during chilling. Twenty four 18-mon-old buffalo bulls were slaughtered, electrically stimulated and suspended either by hip or achilles tendon. Read More

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January 2021

The effect of genotype and muscle type on the physico-chemical characteristics and taurine, carnosine and L-carnitine concentration in lamb meat.

Arch Anim Breed 2020 26;63(2):423-430. Epub 2020 Nov 26.

Department of Animal Breeding, Institute of Animal Sciences, Warsaw University of Life Sciences-SGGW, Ciszewskiego St. 8, 02-786 Warsaw, Poland.

An experiment was conducted to determine the chosen bioactive components and physico-chemical characteristics of lamb meat of different animal genotypes and the muscle types. The 22 ram lambs of Polish Merino (PM) and 22 crossbreeds of Polish Merino   Berrichone du Cher (PMB) were fattened to achieve their slaughter weight of 40 kg. After slaughter, the carcasses were kept at 4  C for 24 h. Read More

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November 2020

Intramuscular Fat Prediction Using Color and Image Analysis of Bísaro Pork Breed.

Foods 2021 Jan 12;10(1). Epub 2021 Jan 12.

Mountain Research Centre (CIMO), Escola Superior Agrária/Instituto Politécnico de Bragança, Campus Sta Apolónia Apt 1172, 5301-855 Bragança, Portugal.

This work presents an analytical methodology to predict meat juiciness (discriminant semi-quantitative analysis using groups of intervals of intramuscular fat) and intramuscular fat (regression analysis) in Longissimus thoracis et lumborum (LTL) muscle of Bísaro pigs using as independent variables the animal carcass weight and parameters from color and image analysis. These are non-invasive and non-destructive techniques which allow development of rapid, easy and inexpensive methodologies to evaluate pork meat quality in a slaughterhouse. The proposed predictive supervised multivariate models were non-linear. Read More

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January 2021

Quality Traits of Dry-Cured Loins from Iberian Pigs Reared in Montanera System as Affected by Pre-Freezing Cure.

Foods 2020 Dec 26;10(1). Epub 2020 Dec 26.

Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Ctra, A-V, Km372, 06187 Guadajira, Spain.

Iberian dry-cured loins from pigs fattened in Montanera are usually subjected to seasonal production, which could be overcome through freezing the loin before the curing process. Hence, three homogeneous batches ( = 15 per batch) were established to evaluate the effect of different pre-freezing cure (-20 ± 2 °C) times (three and six months) of raw material on main quality characteristics of dry-cured loins in comparison to those elaborated from unfrozen meat. All samples were subjected to similar seasoning and same curing length to obtain dry-cured loins. Read More

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December 2020