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15 pages, 789 KiB

Open AccessArticle

Physical, Chemical and Histological Characterization of Pectoralis major Muscle of Broilers Affected by Wooden Breast Myopathy

by Rodrigo Fortunato de Oliveira, Juliana Lolli Malagoli de Mello, Fábio Borba Ferrari, Erika Nayara Freire Cavalcanti, Rodrigo Alves de Souza, Mateus Roberto Pereira, Aline Giampietro-Ganeco, Erick Alonso Villegas-Cayllahua, Heloisa de Almeida Fidelis, Maísa Santos Fávero, Lizandra Amoroso, Pedro Alves de Souza and Hirasilva Borba

Animals 2021, 11(3), 596; https://doi.org/10.3390/ani11030596 - 24 Feb 2021

Cited by 15 | Viewed by 4801

Abstract

This study aimed to characterize the effects of wooden breast myopathy (WBM) on quality of broiler chicken breast meat. Normal samples (absence of myopathy), moderate-degree samples (hardness only in one area of the breast fillet) and severe-degree samples (hardness throughout the breast fillet) [...] Read more.

This study aimed to characterize the effects of wooden breast myopathy (WBM) on quality of broiler chicken breast meat. Normal samples (absence of myopathy), moderate-degree samples (hardness only in one area of the breast fillet) and severe-degree samples (hardness throughout the breast fillet) were classified. In macroscopic analysis, the pectoral muscle affected by the WBM showed, in general, pale color with stiff, irregular and reddish regions (suffusions and petechiae), with the presence of white striations. In microscopic analysis, the myopathy was characterized by loss of the polygonal aspect of the muscle fibers. Samples with moderate degree of the myopathy showed greater (p = 0.0266) water retention capacity. There was an increase (p = 0.004) in total collagen concentration in samples from the severe-degree group 0.29% in normal samples to 0.43% and 0.48% in samples from moderate- and severe-degree groups, respectively. Samples of chicken breast affected by the severe-degree WBM showed lower (p < 0.0001) myofibrillar fragmentation index (64.51) and lower (p = 0.0002) fat concentration (2.17%) than normal chicken samples (80.45 and 3.79%, respectively). Samples affected by WBM are larger and heavier and present poorer physical quality when compared to normal chicken meat. Histologically it is possible to observe loss of the polygonal aspect of muscle fibers. Full article

(This article belongs to the Special Issue Animal Products Quality and Characterization)

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17 pages, 715 KiB

Open AccessArticle

The Management of Lamb Heterogeneity is a Tool for Farmers’ Marketing Strategies

by Marie-Odile Nozieres-Petit and Charles-Henri Moulin

Animals 2021, 11(2), 551; https://doi.org/10.3390/ani11020551 - 20 Feb 2021

Cited by 3 | Viewed by 1985

Abstract

The technical processes used in sheep farming systems are elaborate and difficult to control. The result is a certain heterogeneity in marketed lambs. The aim of this study was to understand how farmers use their practices and modes of marketing to manage and [...] Read more.

The technical processes used in sheep farming systems are elaborate and difficult to control. The result is a certain heterogeneity in marketed lambs. The aim of this study was to understand how farmers use their practices and modes of marketing to manage and exploit this heterogeneity. We analyzed livestock farming systems in Languedoc-Roussillon (South of France) through eight case studies. We characterize the heterogeneity of lambs during their growth and sale and how the farmers cope with this. Our analysis shows how this heterogeneity, whether intentionally created or merely endured, can be used to invest in different marketing chains. Heterogeneity not only offers adaptable farmers marketing opportunities, but also a method of managing production risks. Full article

(This article belongs to the Special Issue Animal Products Quality and Characterization)

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12 pages, 301 KiB

Open AccessArticle

Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast

by Rodrigo Fortunato de Oliveira, Maísa Santos Fávero, Juliana Lolli Malagoli de Mello, Fábio Borba Ferrari, Erika Nayara Freire Cavalcanti, Rodrigo Alves de Souza, Mateus Roberto Pereira, Aline Giampietro-Ganeco, Erick Alonso Villegas-Cayllahua, Heloisa de Almeida Fidelis, Pedro Alves de Souza and Hirasilva Borba

Animals 2021, 11(2), 513; https://doi.org/10.3390/ani11020513 - 16 Feb 2021

Cited by 4 | Viewed by 2315

Abstract

The aim of this study was to examine the effects of storage on the quality of sausages made with breast from chickens affected by wooden breast myopathy (WBM). Breast samples from male broilers slaughtered at 48 days old were used. Normal (absence of [...] Read more.

The aim of this study was to examine the effects of storage on the quality of sausages made with breast from chickens affected by wooden breast myopathy (WBM). Breast samples from male broilers slaughtered at 48 days old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree samples (hardness over the entire length of the breast) were processed into sausages and evaluated prior to storage and after being vacuum-packed and stored for 7, 14, 21 and 28 days at 4 °C. There was a decrease (p < 0.001) in pH and an increase (p < 0.001) in cooking weight loss in samples of sausages, regardless of the myopathy, after 28 days of storage. Sausages produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) moisture concentration (72% for the severe degree) and higher (p = 0.0224) protein concentration (17.27% and 17.36%, respectively, for the moderate and severe degrees) than sausages made of normal samples (70.72% and 14.32%, respectively). The results indicate that sausages produced with meat from birds moderately and severely affected by the myopathy show higher oxidative stability. Fresh sausages produced with breast meat from birds affected by wooden breast syndrome may be stored (4 °C) for up to 28 days without exhibiting the characteristic rancid taste and smell. In sensory analysis, no differences were observed between the formulations, which suggests that the consumers approved the samples regardless of the disease severity in the meat used for the making of the sausages. The current results show that chicken meat affected by wooden breast myopathy can be used for producing fresh sausages in the industry. Full article

(This article belongs to the Special Issue Animal Products Quality and Characterization)

18 pages, 644 KiB

Open AccessArticle

Effect of Dietary Anthocyanin-Extracted Residue on Meat Oxidation and Fatty Acid Profile of Male Dairy Cattle

by Ronnachai Prommachart, Anusorn Cherdthong, Chainarong Navanukraw, Paweena Pongdontri, Wichit Taron, Juntanee Uriyapongson and Suthipong Uriyapongson

Animals 2021, 11(2), 322; https://doi.org/10.3390/ani11020322 - 28 Jan 2021

Cited by 18 | Viewed by 3496

Abstract

This research aimed to evaluate the effects of anthocyanin-extracted residue (AER) in the diet of cattle on meat oxidation during storage and on the fatty acid profiles of the meat. Sixteen male dairy cattle (average body weight 160 ± 10.6 kg) were allotted [...] Read more.

This research aimed to evaluate the effects of anthocyanin-extracted residue (AER) in the diet of cattle on meat oxidation during storage and on the fatty acid profiles of the meat. Sixteen male dairy cattle (average body weight 160 ± 10.6 kg) were allotted to feed in a completely randomized design (CRD) with four levels of AER supplementation, 0, 20, 40, and 60 g/kg dry matter (DM) in the total mixed ration (TMR). These TMR diets were fed ad libitum to the cattle throughout the trial. At the end of the feeding trial (125 days), all cattle were slaughtered and meat samples from the Longissimus dorsi (LD) muscle were collected to assess meat oxidation and fatty acid profile. The antioxidant effect of AER on meat oxidation was investigated during 14 days of storage based on color, myoglobin redox forms, lipid, and protein oxidation. The results showed meat from cattle fed AER had better color stability, lower oxidation of lipid, protein and myoglobin than did meat from cattle fed the control diet (0 g/kg AER). Furthermore, fatty acid profiles were affected by AER supplementation with an increase in the concentration of n-3 polyunsaturated fatty acids (PUFA). These results support the inclusion of AER supplementation as a natural antioxidant in cattle to reduce meat oxidation and increase PUFA in meat. Full article

(This article belongs to the Special Issue Animal Products Quality and Characterization)

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14 pages, 519 KiB

Open AccessArticle

Effect of the Ripening Period and Intravarietal Comparison on Chemical, Textural and Sensorial Characteristics of Palmero (PDO) Goat Cheese

by Sergio Álvarez and María Fresno

Animals 2021, 11(1), 58; https://doi.org/10.3390/ani11010058 - 31 Dec 2020

Cited by 16 | Viewed by 2672

Abstract

Palmero cheese is an artisanal dairy product from the Canary Islands (Spain), awarded with the Protected Denomination of Origin (PDO) from the European Union. It is made with raw milk from the Palmera dairy goat on La Palma island. The aim of this [...] Read more.

Palmero cheese is an artisanal dairy product from the Canary Islands (Spain), awarded with the Protected Denomination of Origin (PDO) from the European Union. It is made with raw milk from the Palmera dairy goat on La Palma island. The aim of this research covered the physicochemical and sensorial characterization of Palmero cheese along 90 days of ripening. Palmero cheeses from four cheese factories were analysed for basic physicochemical parameters, instrumental texture and colour and sensorial profile. Most of the basic composition and the texture and colour attributes of Palmero cheese changed significantly along maturation. During the 90 days of ripening an increase in hardness, fracturability and gumminess (p < 0.001) occurred while elasticity decreased simultaneously (p < 0.001). The internal lightness value decreased significantly (p < 0.001), while yellowness increased (p < 0.001) during cheese ripening. Ripening time affected six of nine sensorial texture characteristics and the entire odour and flavour parameters analysed (p < 0.001). Regarding to intravarietal comparison, in general, cheeses from the four dairy plants showed similar composition although significant differences were detected on textural, colour and sensorial characteristics. Full article

(This article belongs to the Special Issue Animal Products Quality and Characterization)

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14 pages, 789 KiB

Open AccessArticle

Effects of Long-Term Supplementation with Brown Seaweeds and Polyphenols in Rabbit on Meat Quality Parameters

by Raffaella Rossi, Francesco Vizzarri, Sabrina Ratti, Marisa Palazzo, Donato Casamassima and Carlo Corino

Animals 2020, 10(12), 2443; https://doi.org/10.3390/ani10122443 - 20 Dec 2020

Cited by 8 | Viewed by 2589

Abstract

The objective of the present study was to evaluate the effects of dam and offspring dietary supplementation with a natural feed additive on the growth performance and meat quality parameters of growing rabbits. The growing rabbits are selected from lactating does receiving a [...] Read more.

The objective of the present study was to evaluate the effects of dam and offspring dietary supplementation with a natural feed additive on the growth performance and meat quality parameters of growing rabbits. The growing rabbits are selected from lactating does receiving a control diet (C) or diets supplemented with 0.3% (SP1) and 0.6% (SP2) of feed additive containing brown seaweeds (Laminaria spp.) and plant extracts. In the postweaning phase, the growing rabbits remained in the treatment group defined by their does and the trial lasted 42 days. The average daily feed intake and feed conversion ratio were improved in the rabbit fed 0.6% of the natural feed additive. The cholesterol content tended to be lower in Longissimus lumborum (LL) muscle and decrease in Semimembranosus (SM) muscle (in SP2 −41.36% than controls). The α tocopherol and retinol content were enhanced in both muscles of rabbit fed the natural mixture (SP1 and SP2 groups). An improvement of sensory attributes of texture was observed in both muscles from rabbit fed natural mixture. In conclusion, long term supplementation of both lactating does and offspring with the high dosage of brown seaweed and plant polyphenols improves growth performance and enhances meat nutritional and sensory parameters. Full article

(This article belongs to the Special Issue Animal Products Quality and Characterization)

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14 pages, 1626 KiB

Open AccessArticle

Quality and Safety of Marinating Breast Muscles of Hens from Organic Farming after the Laying Period with Buttermilk and Whey

by Anna Augustyńska-Prejsnar, Zofia Sokołowicz, Paweł Hanus, Małgorzata Ormian and Miroslava Kačániová

Animals 2020, 10(12), 2393; https://doi.org/10.3390/ani10122393 - 15 Dec 2020

Cited by 10 | Viewed by 2719

Abstract

The material for the study was the breast muscles of hens after the laying period which were marinated with buttermilk and acid whey for 24 and 48 h. The quality parameters of non-marinated and marinated raw and roast products were evaluated in respect [...] Read more.

The material for the study was the breast muscles of hens after the laying period which were marinated with buttermilk and acid whey for 24 and 48 h. The quality parameters of non-marinated and marinated raw and roast products were evaluated in respect of physical traits (marinade absorption, pH, colour L*a*b*, shear force, TPA texture profile analysis test), microbiological parameters and sensory characteristics. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria of the Enterobacteriaceae family and Pseudomonas spp. Bacterial identification was performed by MALDI-TOF MS. The study showed that marinating the breast muscles of hens after the laying period with buttermilk and whey lightened the colour (p < 0.05), decreased the shear force value (p < 0.05), and reduced hardness and chewiness (p < 0.05) both after 24 and 48 h of marinating compared to the control product. The 24-h time of marinating with buttermilk and whey inhibited (p < 0.05) the growth of aerobic bacteria and Pseudomonas spp. and had a positive effect on the desirable odour, the intensity and desirability of flavour as well as the roast product tenderness. Longer marinating time reduced the product palatability and decreased its microbiological safety. The obtained results suggest that the 24-h time of marinating hen meat after the laying period with buttermilk and acid whey allows to obtainment of a high-quality product. Full article

(This article belongs to the Special Issue Animal Products Quality and Characterization)

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12 pages, 602 KiB

Open AccessArticle

Physicochemical Properties and Consumer Acceptance of Hamburgers Processed with Chicken Meat Affected by Wooden Breast Myopathy

by Rodrigo Fortunato de Oliveira, Maísa Santos Fávero, Juliana Lolli Malagoli de Mello, Fábio Borba Ferrari, Erika Nayara Freire Cavalcanti, Rodrigo Alves de Souza, Mateus Roberto Pereira, Aline Giampietro-Ganeco, Erick Alonso Villegas-Cayllahua, Heloisa de Almeida Fidelis, Pedro Alves de Souza and Hirasilva Borba

Animals 2020, 10(12), 2330; https://doi.org/10.3390/ani10122330 - 7 Dec 2020

Cited by 5 | Viewed by 3148

Abstract

Considering the increased incidence of wooden breast myopathy in broilers, the intake involves no threat to human health, indefinite etiology consumer rejection by appearance in such breasts, and the lack of studies on the industrial use of wooden breast. The objective of this [...] Read more.

Considering the increased incidence of wooden breast myopathy in broilers, the intake involves no threat to human health, indefinite etiology consumer rejection by appearance in such breasts, and the lack of studies on the industrial use of wooden breast. The objective of this study was evaluating the quality of hamburgers made with chicken meat affected by wooden breast. Breast samples from broilers slaughtered at 48-days-old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree (hardness over the entire length of the breast) samples were processed for the manufacture of hamburgers whose quality analyses (color, pH, cooking weight loss, shrinkage percentage, tenderness, storage weight loss, water activity, lipid oxidation, chemical composition and consumer test) were performed on non-stored samples (Day 0), and after storing at 30, 60, 90 and 120 days at −20 °C. There was a reduction (p < 0.05) in tenderness in samples of moderate-grade hamburgers (from 161.45 N to 289.40 N) after 120 days of storage. Hamburgers produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) fat concentration (5.32 g/100 g and 5.26 g/100 g, respectively, for the moderate and severe degree) than hamburgers made of normal samples (4.45 g/100 g). Lipid oxidation values increased, which exceeded the limit of rancidity detection, independent of myopathy. The consumers equally appreciated the aroma, flavor, and texture, and rated their overall acceptance as similar regardless of the quality of chicken meat. Chicken breast hamburgers with wooden breast myopathy is a viable alternative for the poultry industry. Full article

(This article belongs to the Special Issue Animal Products Quality and Characterization)

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17 pages, 325 KiB

Open AccessArticle

Potential Use of Hyssopus officinalis and Borago officinalis as Curing Ingredients in Pork Meat Formulations

by Marzena Zając, Iwona Duda, Łukasz Skoczylas and Małgorzata Tabaszewska

Animals 2020, 10(12), 2327; https://doi.org/10.3390/ani10122327 - 7 Dec 2020

Cited by 5 | Viewed by 2668

Abstract

The replacement of nitrites in pork meat products has been a studied issue for many years. Due to potential health threats associated with these additives, consumers tend to search for alternative meat curing methods. In this study, Hyssopus officinalis and Borago officinalis were [...] Read more.

The replacement of nitrites in pork meat products has been a studied issue for many years. Due to potential health threats associated with these additives, consumers tend to search for alternative meat curing methods. In this study, Hyssopus officinalis and Borago officinalis were tested for their potential to be used as colour-forming and antioxidant agents. Dry plant samples from various sources were tested for fat, protein, ash, polyphenol and nitrate content. There were significant differences between the herbs depending on source. Two control samples (containing curing salt and sodium chloride with nitrate reducing bacteria) and samples with herbs (hyssop, hyssop with nitrate reducing bacteria, borage, borage with nitrate reducing bacteria)—0.5% of the meat mass—were prepared and stored for 15 days. In the samples with herbs and bacterial cultures, a red colour was developed, the TBARS values were low and DPPH activity was strong. All the samples with herbs had lower residual nitrite levels compared to the samples with curing salt. Borage had a stronger influence on colour and antioxidant stability of the meat samples compared to hyssop. However, both herbs can be used as colour-forming and antioxidant agents along with nitrate-reducing bacteria. Full article

(This article belongs to the Special Issue Animal Products Quality and Characterization)

15 pages, 1193 KiB

Open AccessFeature PaperArticle

The Use of Stable Isotope Ratio Analysis to Trace European Sea Bass (D. labrax) Originating from Different Farming Systems

by Francesca Tulli, José M. Moreno-Rojas, Concetta Maria Messina, Angela Trocino, Gerolamo Xiccato, José M. Muñoz-Redondo, Andrea Santulli and Emilio Tibaldi

Animals 2020, 10(11), 2042; https://doi.org/10.3390/ani10112042 - 5 Nov 2020

Cited by 9 | Viewed by 3244

Abstract

This study aimed to determine whether isotopic ratio mass spectrometry (IRMS) can discriminate farmed European sea bass according to different farming systems and geographic origins. Dicentrarchus labrax of commercial size from three different rearing systems (concrete tank inland, sea cages, and extensive methods [...] Read more.

This study aimed to determine whether isotopic ratio mass spectrometry (IRMS) can discriminate farmed European sea bass according to different farming systems and geographic origins. Dicentrarchus labrax of commercial size from three different rearing systems (concrete tank inland, sea cages, and extensive methods in valleys or salt works) were collected at the trading period (autumn–winter). For each farming type, different locations spread over Italy were monitored. Once the fish were harvested, the muscle and feed were sampled. For both muscle and feed, δ¹³C and δ¹⁵N were measured by continuous flow elemental analyzer isotope ratio mass spectrometry (CF-EA-IRMS) with the goal of discriminating samples based on the rearing system. Additional δ²H and δ¹⁸O measurements of fish samples were performed by continuous flow total combustion elemental analyzer isotope ratio mass spectrometry (CF-TC/EA-IRMS) to track the geographical origin. The measurements of δ¹³C and δ¹⁵N made it possible to discriminate cultured sea bass from different farming systems (extensive vs. intensive) reared at different geographical sites in Italy. Additional information was obtained from δ¹⁸O and δ²H, which enabled the geographical areas of origin of the sea bass farmed extensively and intensively (in cages) to be distinguished. Full article

(This article belongs to the Special Issue Animal Products Quality and Characterization)

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18 pages, 868 KiB

Open AccessArticle

Goat Milk Nutritional Quality Software-Automatized Individual Curve Model Fitting, Shape Parameters Calculation and Bayesian Flexibility Criteria Comparison

by María Gabriela Pizarro Inostroza, Francisco Javier Navas González, Vincenzo Landi, Jose Manuel León Jurado, Juan Vicente Delgado Bermejo, Javier Fernández Álvarez and María del Amparo Martínez Martínez

Animals 2020, 10(9), 1693; https://doi.org/10.3390/ani10091693 - 18 Sep 2020

Cited by 15 | Viewed by 2915

Abstract

SPSS syntax was described to evaluate the individual performance of 49 linear and non-linear models to fit the milk component evolution curve of 159 Murciano-Granadina does selected for genotyping analyses. Peak and persistence for protein, fat, dry matter, lactose, and somatic cell counts [...] Read more.

SPSS syntax was described to evaluate the individual performance of 49 linear and non-linear models to fit the milk component evolution curve of 159 Murciano-Granadina does selected for genotyping analyses. Peak and persistence for protein, fat, dry matter, lactose, and somatic cell counts were evaluated using 3107 controls (3.91 ± 2.01 average lactations/goat). Best-fit (adjusted R²) values (0.548, 0.374, 0.429, and 0.624 for protein, fat, dry matter, and lactose content, respectively) were reached by the five-parameter logarithmic model of Ali and Schaeffer (ALISCH), and for the three-parameter model of parabolic yield-density (PARYLDENS) for somatic cell counts (0.481). Cross-validation was performed using the Minimum Mean-Square Error (MMSE). Model comparison was performed using Residual Sum of Squares (RSS), Mean-Squared Prediction Error (MSPE), adjusted R² and its standard deviation (SD), Akaike (AIC), corrected Akaike (AICc), and Bayesian information criteria (BIC). The adjusted R² SD across individuals was around 0.2 for all models. Thirty-nine models successfully fitted the individual lactation curve for all components. Parametric and computational complexity promote variability-capturing properties, while model flexibility does not significantly (p > 0.05) improve the predictive and explanatory potential. Conclusively, ALISCH and PARYLDENS can be used to study goat milk composition genetic variability as trustable evaluation models to face future challenges of the goat dairy industry. Full article

(This article belongs to the Special Issue Animal Products Quality and Characterization)

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16 pages, 741 KiB

Open AccessArticle

Intrinsic and Extrinsic Quality Attributes of Fresh and Semi-Hard Goat Cheese from Low- and High-Input Farming Systems

by Annalaura Lopez, Mauro Vasconi, Monica Battini, Silvana Mattiello, Vittorio Maria Moretti and Federica Bellagamba

Animals 2020, 10(9), 1567; https://doi.org/10.3390/ani10091567 - 3 Sep 2020

Cited by 1 | Viewed by 2988

Abstract

In this study, we investigated the lipid composition of fresh and semi-hard goat cheese produced in three Italian farms as well as the welfare assessment of goats reared in these farms. The fatty acid (FA) profile of cheese samples were found to be [...] Read more.

In this study, we investigated the lipid composition of fresh and semi-hard goat cheese produced in three Italian farms as well as the welfare assessment of goats reared in these farms. The fatty acid (FA) profile of cheese samples were found to be strictly related to the livestock system. Cheese collected from farms in which goats were allowed to graze and were fed diets with a higher forage/concentrate (F/C) ratio showed a FA profile represented by higher contents of health-promoting fatty acids. In the same samples, the health lipid indices showed the most favorable values. Conversely, cheese samples collected from a conventional-lowland farm, where goats were fed with higher amounts of concentrates and lower F/C ratio, presented a lower nutritional quality, characterized by the worst results for what concerns the health lipid indices. Then, we built a multivariate model able to discriminate samples coming from farms managed by a low-input system from those coming from farm managed by a high-input system. The comparison of animal welfare measurements and fatty acids data showed that a better intrinsic quality of low-input farms did not always correspond to better extrinsic quality, suggesting that the information on the livestock system is not always enough to provide consumers with complete awareness of the total product quality. Full article

(This article belongs to the Special Issue Animal Products Quality and Characterization)

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21 pages, 1167 KiB

Open AccessArticle

Changes in the Physicochemical Parameters of Yoghurts with Added Whey Protein in Relation to the Starter Bacteria Strains and Storage Time

by Aneta Brodziak, Jolanta Król, Joanna Barłowska, Anna Teter and Mariusz Florek

Animals 2020, 10(8), 1350; https://doi.org/10.3390/ani10081350 - 4 Aug 2020

Cited by 39 | Viewed by 4550

Abstract

The stability of the physicochemical characteristics of yoghurts during refrigerated storage is important for industry and the consumer. In this study we produced plain yoghurts with the addition of health-promoting whey protein concentrate (WPC), using two different starter cultures based on Streptococcus thermophilus [...] Read more.

The stability of the physicochemical characteristics of yoghurts during refrigerated storage is important for industry and the consumer. In this study we produced plain yoghurts with the addition of health-promoting whey protein concentrate (WPC), using two different starter cultures based on Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Physicochemical changes (acidity, nutritional value, water activity, water-holding capacity, texture, and colour, including whitening and yellowing indices) as well as sensory changes occurring during 28-day refrigerated storage were determined. Starter cultures were found to significantly (p ≤ 0.05 and p ≤ 0.01) influence the water-holding capacity, firmness, consistency, cohesive strength and colour parameters of the curd. Use of whey protein concentrate affected both the physicochemical and sensory quality of the yoghurts. The additive had a significant effect on potential acidity, inhibiting the increase in lactic acid in the yoghurts during storage, and also reduced syneresis. However, it decreased the lightness of curd and negatively affected its sensory characteristics, primarily flavour. Moreover, nearly all parameters changed significantly with the passage of storage time (in most cases negatively). The exceptions were total protein and fat content. The changes, however, were not severe and remained at a level acceptable to tasters. Addition of 1% or 2% whey protein to yoghurt may be a good solution that can be routinely applied in the dairy industry to offer consumers a new functional product. A comprehensive assessment of the physicochemical and sensory changes occurring during refrigerated storage of yoghurts manufactured with the addition of WPC and using different cultures is crucial for modelling such a product. Full article

(This article belongs to the Special Issue Animal Products Quality and Characterization)

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12 pages, 573 KiB

Open AccessArticle

Influence of Licorice Root Feeding on Chemical-Nutritional Quality of Cow Milk and Stracciata Cheese, an Italian Traditional Fresh Dairy Product

by Francesca Bennato, Andrea Ianni, Denise Innosa, Camillo Martino, Lisa Grotta, Francesco Pomilio, Micaela Verna and Giuseppe Martino

Animals 2019, 9(12), 1153; https://doi.org/10.3390/ani9121153 - 16 Dec 2019

Cited by 16 | Viewed by 3299

Abstract

The aim of this study was to evaluate the effect of dietary licorice root supplementation on chemical and nutritional characteristics of cow milk and Stracciata cheese. Licorice did not influence milk and Stracciata fat content but induced modifications in fatty acid profile. Both [...] Read more.

The aim of this study was to evaluate the effect of dietary licorice root supplementation on chemical and nutritional characteristics of cow milk and Stracciata cheese. Licorice did not influence milk and Stracciata fat content but induced modifications in fatty acid profile. Both in milk and Stracciata, a decrease in saturated fatty acids was detected and in cheeses an increase of monounsaturated and polyunsaturated fatty acids was observed. Stracciata obtained from the experimental group showed an improved oxidative stability after six days of ripening, a finding partly justifiable by the well-known richness of antioxidant compounds in the licorice root. The volatile profile of Stracciata was also affected by dietary licorice intake, with an increase in esters and a reduction of aldehydes and ketones. These results suggest a positive role of licorice in modifying chemical and physical properties of cow cheeses, reducing lipid oxidation and inducing changes in color and flavor with a presumable improvement in consumer acceptability. Full article

(This article belongs to the Special Issue Animal Products Quality and Characterization)

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Review

Jump to: Research

11 pages, 261 KiB

Open AccessReview

Nutritive Value and Physical Properties of Neo-Tropical Rodent Meat-with Emphasis on the Capybara (Hydrochoerus hydrochaeris)

by Anwar Jamaal Ali and Kegan Romelle Jones

Animals 2020, 10(11), 2134; https://doi.org/10.3390/ani10112134 - 17 Nov 2020

Cited by 12 | Viewed by 7287

Abstract

This review will focus on the nutritive characteristics of meat from neo-tropical rodents which have not yet been domesticated. These rodents include the capybara (Hydrochoerus hydrochaeris), agouti (Dasyprocta leporina), and the lappe (Agouti paca). Information about the [...] Read more.

This review will focus on the nutritive characteristics of meat from neo-tropical rodents which have not yet been domesticated. These rodents include the capybara (Hydrochoerus hydrochaeris), agouti (Dasyprocta leporina), and the lappe (Agouti paca). Information about the meat characteristics of these rodents were obtained from peer reviewed journal articles. Literature was obtained using search engines such as Google Scholar, Uwi linc, and Pub Med Central. Keywords used in the searches were “capybara”, “Hydrochoerus hydrochaeris”, “agouti”, “Dasyprocta leporina”, “Agouti paca/Cuniculus paca”, lappe”, and “meat proximate analysis”. Over four decades of literature was searched, spanning from the 1970s to 2020. There is a vast amount of information on the meats of the capybara, but limited information on the lappe, and there is a dearth of information on the agouti. Capybara meat is considered to be highly nutritious, with high levels of polyunsaturated fatty acids (PUFA), low levels of saturated fatty acids (SFA), low levels of fats and cholesterol. The animals that were reared in conditions which were similar to their habitat had lower levels of SFA. Diet, age, confinement, and sex had an effect on the chemical composition of the meat of the capybara. On average, capybara meat had a moisture content of 75%, protein 22%, ash 1.5%, and lipid 1%. During the authors’ search of the literature, no information was found on the proximate composition of the lappe or agouti meat. Information regarding the fatty acid profile of lappe meat was found, as well as a description of the physical characteristics of agouti and lappe meat. The physical parameter shows that the lappe has the most tender meat of the three rodent species, while the agouti has the least tender meat, and the capybara being intermediary. Neo-tropical rodent meat is highly nutritious, and is an excellent protein alternative for the growing population of the world. These animals are adapted to challenging environments and can grow well using locally available feed resources. However, further research needs to be conducted on the proximate analysis on lappe and agouti meat to fully inform consumers about its nutrient value. Full article

(This article belongs to the Special Issue Animal Products Quality and Characterization)

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