Meat Research | ISSN (Online Version): 2790-1971最新文献

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Comparative study of certain antioxidants-electrolyzed reduced water, tocotrienol and vitamin E in heat-induced oxidative damage and performance in broilers 某些抗氧化剂——电解还原水、生育三烯醇和维生素E对肉鸡热氧化损伤和生产性能的影响比较研究

Meat Research | ISSN (Online Version): 2790-1971 Pub Date : 2021-12-02 DOI: 10.55002/mr.1.1.7

M. Azad, M. Kikusato, I. Zulkifli, MM Rahman, MS Ali, M. Hashem, M. Toyomizu

{"title":"Comparative study of certain antioxidants-electrolyzed reduced water, tocotrienol and vitamin E in heat-induced oxidative damage and performance in broilers","authors":"M. Azad, M. Kikusato, I. Zulkifli, MM Rahman, MS Ali, M. Hashem, M. Toyomizu","doi":"10.55002/mr.1.1.7","DOIUrl":"https://doi.org/10.55002/mr.1.1.7","url":null,"abstract":"This study was designed to examine the anti-oxidative effect of electrolyzed reduced water, tocotrienol and vitamin E on heat-induced oxidative damage and performance in an experimental model in broilers. On day 12, broiler chickens were subjected to one of the following dietary groups; (i) basal diet and untreated drinking water (control), (ii) basal diet and electrolyzed reduced drinking water (ERW), (iii) basal diet supplemented with 2% rice bran scum oil (as a source of tocotreinol) and untreated drinking water (TOCO), and (iv) basal diet supplemented with vitamin E at 50 mg/kg and untreated drinking water (VITE). On day 14, chickens were exposed to either 34°C continuously for a period of 14 days, or maintained at 24°C on the same diet. Heat-exposed birds consumed significantly less feed resulting in lower weight gain and feed efficiency compared with birds kept at 24°C. Skeletal muscle and liver MDA levels were significantly increased in heat-exposed control birds. The heat-exposed ERW chicks showed significantly improved growth performance and lower levels of MDA contents in tissues than heat-stressed control broilers. Following heat exposure, TOCO and VITE chicks did not exhibit improved performance, while those chicks significantly reduced oxidative damage to the various organs. The results demonstrate that electrolyzed reduced water, tocotrienol and vitamin E effectively protect heat-induced oxidative damage in broilers but they do not improve growth performance except electrolyzed reduced water treatment.","PeriodicalId":305753,"journal":{"name":"Meat Research | ISSN (Online Version): 2790-1971","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130586365","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 9

Prediction of beef quality traits through mini NIR spectrophotometer and multivariate analyses 利用微型近红外分光光度计和多变量分析预测牛肉品质性状

Meat Research | ISSN (Online Version): 2790-1971 Pub Date : 2021-12-02 DOI: 10.55002/mr.1.1.6

M. Hashem, Sanjana Tule, M. Khan, Md. Mizanur Rahman, M. Azad, MS Ali

{"title":"Prediction of beef quality traits through mini NIR spectrophotometer and multivariate analyses","authors":"M. Hashem, Sanjana Tule, M. Khan, Md. Mizanur Rahman, M. Azad, MS Ali","doi":"10.55002/mr.1.1.6","DOIUrl":"https://doi.org/10.55002/mr.1.1.6","url":null,"abstract":"The aim of this study was to test the ability of mini NIR reflectance spectroscopy to predict beef quality traits. Sixty M. longissimus thoracis were collected and spectra were obtained prior to beef quality trait analysis. Calibration equations were developed from reference data (n=60) of pH, color traits (lightness, redness and yellowness), drip loss (%), cooking loss (%), CP (%), EE (%), moisture (%), DM (%), and Ash (%) using partial least squares regressions. Predictive ability of the models was assessed by coefﬁcient of determination of cross-validation (R2CV) and root mean square error of cross-validation. Predictions models were satisfactory (R2CV = 0.95) for pH, (R2CV = 0.96) for lightness (L*), (R2CV = 0.96) for redness (a*), (R2CV = 0.97) for yellowness (b*), (R2CV = 0.95) for drip loss, (R2CV = 0.95) for cooking loss, (R2CV = 0.94) for CP, (R2CV = 0.95) for EE, (R2CV = 0.91) for moisture, (R2CV = 0.91) for DM and (R2CV = 0.91) for ash. The ratio performance deviation is 5.35, 5.34, 5.87, 5.16, 4.64, 4.81, 4.45, 4.95, 3.36, 4.73 and 4.47 for L*, a*, b*, pH, drip loss, cooking loss, CP, EE, moisture, DM and Ash respectively which indicates that all values are adequate for analytical purposes. Range error ratio are 20.69, 22.97, 27.11, 18.92, 20.74, 16.20, 17.80, 17.52, 14.96, 17.89 and 17.87 for L*, a*, b*, pH, drip loss, cooking loss, CP, EE, moisture, DM and ash respectively. From the findings of this study it can be concluded that mini NIRS is a suitable tool for a rapid, non-destructive and reliable prediction of beef quality.","PeriodicalId":305753,"journal":{"name":"Meat Research | ISSN (Online Version): 2790-1971","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114456859","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 6