Effects of gender and slaughter age on physicochemical and quality traits of Korean Hanwoo striploin.

Hanwoo beef is in high demand because of its unique flavor, freshness, and high-fat content. However, the longer rearing period required to enhance marbling in Hanwoo cattle has adverse environmental consequences, such as greenhouse gas emissions and overall rearing costs. To address consumer preferences for leaner and healthier meat, the Korean meat industry has recently introduced Hanwoo heifer meat as an alternative source, but its quality traits are still unclear. Nevertheless, there is a limited body of research exploring the impact of Hanwoo gender (steer, heifer, and cow) and their corresponding slaughter ages on meat quality traits. This study looked into how gender affected the physicochemical and qualitative features of Hanwoo striploin at their respective slaughter ages. Results revealed that cow striploin has higher levels of moisture (66.81%) and protein (20.76%), whereas it contains lower levels of fat (10.66%) and cholesterol (34.66 mg/100 g). Regarding the physicochemical properties, cow striploin exhibited significantly lower shear force, color indexes, and soluble collagen (p < 0.05). However, chondroitin (1.19%) and muscle fiber area (1,545.23 µm2) were significantly higher in steer striploin than in heifer and cow (p < 0.05). Cow striploin exhibited significantly higher levels of oleic acid, unsaturated fatty acids (UFAs), and monounsaturated fatty acids (MUFAs) while having lower levels of eicosadienoic acid and atherogenic index compared to the other two groups. Cows and heifers had higher concentrations of amino acid metabolites than striploin from steers. Furthermore, bioactive metabolites such as carnitine and carnosine content were found higher in cow and heifer respectively. Overall, Hanwoo cattle gender influences the qualitative attributes of striploin; nevertheless, compared to steer and heifer striploin, cow striploin is a relatively good source of protein, fatty acid content, and metabolites conducive to a healthy diet.

A solution for fillet quality: Slaughter age's effect on protein mechanism and oxidation.

Physico-chemical properties of fish flesh are reliable predictors of fillet quality and nutritional value. In our study, the age-related variations of the chemical composition, pH, water activity (aw), water holding capacity (WHC), color and texture analysis, protein thermal stability, myofibrillar fragmentation index (MFI), glycogen content, protein oxidation and protein profiles were investigated in Oncorhynchus mykiss (rainbow trout) fillet. The results revealed that protein denaturation temperatures (Tmax1 and Tmax2) decreased by 2 % and 11.6 % depending on fish age. Tmax1 and Tmax2 values in the same groups were raised 71 % at 11 months' fish and this increase was 58 % at 23 months' fish. An age-related reduction by 66.6 % and 31.25 % was noticed for protein oxidation markers sulfhydryl groups and disulfide bonds. MFI value increased by 86.6 % connected with age. The characteristics of fish meat quality are complex and are influenced by various factors that affect the degree of freshness of the product and its acceptance in the market. Taking into account the different demands of the consumer, this study has shown that age at slaughter has an impact on final product quality and that the recommended age at slaughter, taking into account market weight, positively affects meat quality.

Evaluation of carcass traits, meat quality and the expression of lipid metabolism-related genes in different slaughter ages and muscles of Taihang black goats.

OBJECTIVE: This study was conducted to investigate the effect of slaughter age on carcass traits, meat quality, and the relative mRNA levels of lipid metabolism-related genes in different muscles of Taihang black goats. METHODS: In this study, the triceps brachii (TB), longissimus dorsi (LD) and gluteus (GL) muscles of 15 grazing Taihang black goats slaughtered at the age of 2, 3, and 4 (designated as 2-year-old, 3-year-old, and 4-year-old, respectively) were collected. The differences in carcass shape, meat quality, amino acid composition and lipid metabolism gene expression among Taihang black goats of different ages and from different plant parts were compared. RESULTS: Compared with goats at other ages, goats slaughtered at the age of 4 had greater live and carcass weights, meat weights, bone weights and skin areas (p<0.05). LD in the 4-years-old had the lowest cooking loss and moisture content. The crude protein content in the LD of 2-year-old was significantly greater than that in the other age group, and at the age of 2, the LD had the highest crude protein content than TB and GL. The highest fat content was in LD, followed by TB, for goats slaughtered at the age of 4. Eight out of 9 essential amino acids had higher content in the TB compared with other muscles, regardless of age. The total essential amino acid content was highest in the 4-year-old and lowest in the GL muscle at the age of 3. The sterol regulatory element-binding protein-1c (SREBP-1c) and adipose triglyceride lipase (ATGL) genes were significantly more abundant in the TB muscle than in the other muscles for goats slaughtered at the age of 2. At the age of 4, the ATGL and peroxisome proliferator-activated receptor γ (PPARγ) genes were significantly more abundant in the GL than in the LD, while the fatty acid synthase (FAS) genes were significantly less abundant in the GL than in the other muscles. Similarly, compared with those in goats of other ages, the relative mRNA expression levels of the FAS and heart-type fatty acid binding protein (H-FABP) genes in goats slaughtered at the age of 4 were the highest, and the relative mRNA expression of the PPARγ gene was the lowest (p<0.05). The relative mRNA expression of the H-FABP and FAS genes was positively correlated with the intramuscular fat (IMF) content, while the relative mRNA expression levels of the PPARγ and ATGL genes was negatively correlated with the IMF content. CONCLUSION: Overall, a better nutritional value was obtained for TB from 4-year-old goats, in which the total essential amino acid and fat contents were greater than those of other muscles. The comprehensive action of lipid metabolism genes was consistent with that of the IMF content, among which the FAS, H-FABP, PPARγ, and ATGL genes had positive and negative effects on the process of IMF deposition in Taihang black goats.

Does slaughter age affect amino acids and fatty acids profiles and health and nutritional values of male and female ROSS 308 broiler chicken breast muscle?

Chemical composition, amino acids (AAs), and fatty acid (FAs) profiles, and health and nutrition values of breast muscle of ROSS 308 broiler chickens were studied after being slaughtered at 28, 35, 42, and 49 d of age (n = 126 males and 126 females/slaughter age). The slaughter age significantly affected some AAs levels including glutamic acid, valine, isoleucine, histidine, and leucine, and some FAs level including capric acid, tetradecanoic acid, eicosanoic acid, total saturated fatty acids, 9-pentadecenoic acid, hexadecatetraenoic acid, α-linolenic acid, stearidonic acid, linoleic acid, dihomo-γ-linolenic acid, arachidonic acid, adrenic acid, omega 6, sum polyunsaturated fatty acids (Æ© PUFAs), and unsaturation index. Subsequently, the slaughter age significantly affected some health indexes including the n-6/n-3 ratio, thrombogenic index, hypocholesterolemic/hypercholesterolemic ratio, and health-promoting index. Valine, leucine, isoleucine, histidine, and glutamic acid levels increased with increasing slaughter age until 35 d of age and then decreased with increasing slaughter age until 49 d of age. Moreover, the health indices of fatty acids were best at slaughter age of 35 d, followed by 49 d, and the lowest health-promoting indices were at 42 d, followed by 28 d. The sex did not affect (P ˃ 0.05) all the evaluating parameters including chemical composition, amino acid and fatty acid profiles, and related health indices. There was no significant interaction effect between sex and slaughter age in all evaluating parameters except in stearidonic acid level. In conclusion, amino acids and fatty acids profiles and health and nutritional values of male and female ROSS 308 broiler chicken breast muscle can be affected by slaughter age. The study provides valuable insights into the nutritional value of meat, including its composition, amino acid, and fatty acid profiles, and associated health indices, for both male and female fast-growing ROSS 308 broiler chickens, as the slaughter age increases.

Effect of slaughter age and postmortem aging time on tenderness and water-holding capacity of yak (Bos grunniens) longissimus thoracis muscle.

The present study investigated the effect of slaughter age (2.43 ± 0.20, 4.15 ± 0.19, 6.62 ± 0.18, 10.59 ± 0.74 years) and postmortem aging time (1, 24, and 72 h) on the tenderness and water-holding capacity (WHC) of yak longissimus thoracis muscles to determine the most suitable age for slaughter to ensure product consistency. Under conventional postmortem aging conditions (4 °C), muscles of each age group exhibited the effect of cold shortening. Once the cold shortening occurred, the age effect on thickening muscle fiber and developing cross-links of collagen, considered to intensify the meat toughness, became less important. Owing to greater carcass weight and intramuscular fat, muscles of the older carcass (over 6-year-old) were less influenced by the cold shortening effect during the chilling process and showed lessened sarcomere contraction, delayed formation of drip loss channels, and increased level of myofibril fragmentation index (MFI) and myofiber structural disintegration, resulting in greater tenderness and WHC, especially 6-7 years group. Aging of 72 h structurally disintegrated the collagen cross-linking and integrity of muscle fibers and elevated the MFI, improving the meat tenderness. Therefore, the suitable slaughter age for yak is 6-7 years old and after 72 h aging, improved quality of yak meat can be obtained.

Physicochemical Properties of Black Korean Goat Meat with Various Slaughter Ages.

This study was conducted to analyze the physicochemical properties of black goat meat according to the slaughter age (3, 6, 9, 12, 24, 36 months). The moisture content tended to decrease, whereas the fat content, pH, and free amino acid composition tended to increase with increasing slaughter age. The collagen content increased significantly with the increasing slaughter age (p < 0.05). The cooking yield showed a tendency to increase up to 12 months of age, and there was no significant difference after 12 months of age. In all mineral contents, the sample for 12 months of age showed higher values than the others. Considering fatty acid composition, the saturated fatty acid content of the 12-month sample had a lower value than the other samples. However, the unsaturated fatty acid of the 12-month sample had higher values than the other samples. Therefore, the best slaughter age for black goats occurs at 12 months of age when nutrition is excellent.

Comparative analysis of buffalo, local and continental cattle carcasses with the European Union classification system in Greece.

The carcasses produced in Greece from Greek Buffalo, indigenous and local crossbred cattle were evaluated using the European Union (EU) bovine classification system and compared with carcasses of continental breeds reared in the country. The main carcass production (67.8%) came from animals born in Greece with a relatively low percentage from local breeds (17%). The lightest carcass weight was found in Greek Brachyceros [145.2 ± 2.3 kg (males); 146.0 ± 3.1 kg (females)], while among locals the Greek Blonde rendered the heaviest carcass weights [303.2 ± 2.9 kg (males); 265.3 ± 3.5 kg (females)]. Muscle conformation scoring was the lowest in Buffalo [4.1 ± 0.1 (males); 4.9 ± 0.0 (females)] and the highest for males of Charolais and Blonde d'Aquitaine (11.2 ± 0.0 and 10.7 ± 0.0, respectively). The meat-purposed breeds produced carcasses of higher quality than dual-purposed, local breeds and dairy Holstein-Friesian. With the discriminant analysis, the correct classification of carcasses varied from 53.4% (males) to 47.8% (females) with high assignment percentage of Greek Buffalo males (81.6%), Simmental males (80.7%) and Holstein-Friesian females (98.5%).

The Effect of Weaning and Slaughter Age on the Physicochemical and Sensory Characteristics of Arouquesa Beef-A PDO Portuguese Meat.

(1) Background: Autochthonous breeds meat is well accepted due to its sensory characteristics, perceived low environmental impact, and animal welfare. We aimed to evaluate the effect of weaning and slaughter age on the physicochemical and sensory characteristics of Arouquesa, a Portuguese Protected Designation of Origin (PDO) meat and to evaluate the psychological effect of knowing the weaning age on the consumer's hedonic evaluation. (2) Methods: Meat from 26 animals was assigned to 4 groups, with combinations of weaning (W) at 9 or 5 months and slaughter (S) at 9 or 12 months: W9-S9, W9-S12, W5-S9, and W5-S12. The meat was analysed for pH24h, colour (L*a*b*), cooking losses and shear force. A Check All that Apply test was made with 70 consumers; they were also asked to punctuate the hedonic appreciation of anonymous and weaning age-identified meat. (3) Results: W9-S9 were more tender, had lower shear force, and was juicier than W5-S9. When animals were slaughtered at 12 months, there were no differences in the physicochemical and sensory characteristics between the weaning ages. The effect of information about the weaning age influences the consumer's hedonic evaluation, as revealed by the comparison between the anonymous and identified samples. (4) Later weaning resulted in more tender meat when the slaughter was at 9 months and positively impacted consumer perception.

Effects of Dairy Lambs' Rearing System and Slaughter Age on Consumer Liking of Lamb Meat and Its Association with Lipid Content and Composition.

The effects of the rearing system (artificially vs. naturally milk-fed) and the slaughter age (3-weeks milk-fed vs. 3-months pasture-fed) on consumer liking of East-Friesian-cross dairy lamb Longissimus lumborum muscle and its association with lipid content and composition were evaluated. The artificially reared lambs were removed from their dams at 2−3 days of age and reared with cow milk. Intramuscular fat content (2.8%) was similar between treatments. Only 3 of the 25 fatty acids evaluated were influenced by the rearing system and 15 by the slaughter age. The rearing system had a minor impact (p < 0.10), but the slaughter age had a major (p < 0.01) impact on consumer liking. All consumers preferred on average meat from 3-weeks-old lambs. However, based on overall liking scores, Cluster-1 (60% of consumers) preferred meat from 3-weeks-old lambs driven by all sensory attributes but mostly tenderness, whereas Cluster-2 preferred meat from 3-months-old lambs driven by flavor only, indicating a preference for stronger flavor from older lambs finished on pasture. Meat fatty acid profile and consumer liking were not influenced by the rearing system but by lamb slaughter age, showing a niche product opportunity for the 3-weeks milk-fed lambs.

Postmortem Muscle Protein Changes as a Tool for Monitoring Sahraoui Dromedary Meat Quality Characteristics.

The effects of slaughter age (2 vs. 9 years) and postmortem time (6, 8, 10, 12, 24, 48 and 72 h) on the meat quality and protein changes of the longissimus lumborum muscles of the Algerian Sahraoui dromedary were investigated. Muscles of young dromedaries evidenced a slower acidification process and a significantly higher myofibrillar fragmentation index throughout the postmortem time. The SDS-PAGE of sarcoplasmic and myofibrillar proteins revealed that meat from young dromedaries was characterized by the lowest percentage of myoglobin (p < 0.001) and the highest percentage of desmin (p < 0.01). During postmortem time, a decrease was found for phosphoglucomutase (p < 0.01), α-actinin (p < 0.05) and desmin (p < 0.01) in meat from young dromedaries. Western blot revealed an intense degradation of troponin T in younger dromedaries, with an earlier appearance of the 28 kDa polypeptide highlighting differences in the proteolytic potential between dromedaries of different ages. Principal component analysis showed that meat from young dromedaries, starting from 24 h postmortem, was located in a zone of the plot characterized by higher levels of the myofibrillar fragmentation index, 30 kDa polypeptide and enolase, overall confirming greater proteolysis in younger animals. Data suggest that the investigation of the muscle proteome is necessary to set targeted interventions to improve the aging process of dromedary meat cuts.

The Effect of Slaughter Age on Meat Quality of Male Kids of the Polish Carpathian Native Goat Breed.

The native breed of Carpathian goats, once abundant in the foothills of Poland, practically died out and was replaced by other, more efficient breeds. As a result of reintroduction activities and its inclusion in the genetic resources program, breeding was restored. The dynamically developing population of Carpathian goats is an extremely valuable element of biodiversity and a potential for the development of the market for its products, including goat meat. The study aimed to compare the carcass measurements and the quality and composition of meat from male kids of the Polish Carpathian native goat breed slaughtered at the ages of 9 and 12 months. Muscle samples were taken from the leg (m. biceps femoris) to determine the meat chemical composition and physicochemical and sensory parameters, as well as the fatty acid profile. The dressing percentage was higher in older kids (41.27%) than in younger ones (37.89%), as well as final weight and cold carcass weight. The weight of valuable cuts such as the loin and leg differed between groups, and it was significantly higher in 1-year-old kids. No differences were found in basic ingredients, such as moisture, protein, ash and vitamins A and E, depending on the kids' slaughter age. The fat concentration was significantly higher in the group of younger kids. Significant differences occurred in relation to the physicochemical parameters, fatty acid profile and organoleptic properties. The findings demonstrated that the meat of older kids was characterised by darker colour and a slightly higher pH, and it contained a higher concentration of hypocholesterolemic fatty acids (DFA) and a more favourable DFA/OFA ratio. Roasted meat from the Carpathian kids scored high marks in the organoleptic assessment and the meat obtained from older animals was rated higher.

Market weight, slaughter age, and yield grade to determine economic carcass traits and primal cuts yield of Hanwoo beef.

This study was conducted to evaluate the relationship among market weight, slaughter age, yield grade, and primal cut yield in Hanwoo. A total of 403 Hanwoo (Korean native cattle) was assessed for carcass traits such as carcass cold weight, backfat thickness, ribeye area, dressing percentage, yield index, and marbling score. The production yield of the individual major primal cuts of Hanwoo beef was also measured. Carcass cold weight, ribeye area, and backfat thickness, which affect meat quality increased with increased market weight (p < 0.05). The production yield of the ten major primal cuts also increased with increased market weight (p < 0.05). In terms of slaughter age, carcass cold weight, ribeye area, and backfat thickness all increased from 25 months to 28-29 months, and the production yield of all prime cuts also increased with increasing slaughter age. According to the meat yield grade, carcass cold weight and backfat thickness increased from grade A to grade C, although the ribeye area was not affected. The combined findings of the study suggest that slaughtering Hanwoo at the weight of 651-700 kg and 701-750 and age of 28.23 and 29.83 months could be desirable to achieve the best quality and quantity grade of Hanwoo beef. However, the positive correlation of carcass cold weight and backfat thickness, and the negative correlation of the yield index according to primal cuts yield indicated that it is necessary to couple the slaughtering management of cattle with improved genetic and breeding method of Hanwoo to increase the production yield of the major prime cuts of Hanwoo beef.

Effects of slaughter age on carcass traits and meat quality of crossbred (Duroc × Landrace × Yorkshire) finishing pigs.

Thirty castrated Duroc × Landrace × Yorkshire (DLY) pigs were randomly divided into three groups and slaughtered at 180, 210, and 240 days of age, respectively. Here, we found that the live weight, carcass weight, carcass length, dressing percentage, eye muscle area, backfat deposit, muscle yellowness b* value, drip loss, and cooking loss increased significantly, and the muscle pH 45 min value decreased dramatically as the slaughter age of DLY pigs extended. Moreover, increasing the slaughter age of DLY pigs could obtain higher n-3 polyunsaturated fatty acid (PUFA) percentage, crude protein, essential amino acids (EAA) contents and EAA/NEAA level, and lower n-6/n-3 PUFA level and antioxidant capacity. Together, this study suggests that the older slaughter age improves the carcass traits and nutritional value of pork, but leads to a significant decrease in pork sensory quality in DLY finishing pigs.

Effects of Slaughter Age of Holstein Friesian Bulls on Meat Quality: Chemical Composition, Textural Characteristics, Sensory Attributes and Fatty Acid Profile.

This study aimed to investigate the effects of slaughter age (young vs. old), muscle type (Longissimus dorsi (LD), Gluteus medius (GM)) and fat deposits (kidney knob and channel fat, subcutaneous fat, intramuscular fat) on chemical, organoleptic, textural characteristics and fatty acid composition of Holstein Friesian bull meat. For this purpose, the carcasses of 26 Holstein Friesian bulls that had been fattened on the same private farm were assigned to two experimental groups based on their age at slaughter: a young group (YG) (average age: 17.0 ± 1.0 months old) and an old group (OG) (average age: 22.0 ± 1.0 months old). The percentage of crude protein, panel tenderness score, polyunsaturated fatty acid (PUFA) and saturated fatty acid (SFA) content, the PUFA/SFA ratio and the hypocholesterolemic fatty acid (DFA)/hypercholesterolemic fatty acid (OFA) ratio of the bull carcasses decreased significantly with increasing slaughter age. By contrast, the OFA content of the carcasses significantly increased (p < 0.05) with increasing slaughter age. Advanced slaughter age resulted in lower panel tenderness scores. Additionally, the meat of the bulls in the OG was considered to be less healthy because of the less desirable fatty acid composition and nutritional indices, such as the PUFA/SFA and hypocholesterolemic/hypercholesterolemic ratios, compared to the meat from the bulls in the YG. Furthermore, the intramuscular fat and internal fat contained high percentages of PUFA and SFA and high PUFA/SFA and hypocholesterolemic/hypercholesterolemic ratios. Interestingly, the percentage of OFA content in the internal and intramuscular fat tissues decreased with increasing slaughter age. In conclusion, this study provided evidence that slaughter age and muscle and fat type are essential sources of variations in the textural characteristics, sensory panel attributes and fatty acid profile of meat from Holstein Friesian bulls.

Performance and carcass quality traits of Iberian × Duroc crossbred pig subject to gender and age at the beginning of the free-range finishing phase.

The traditional production of the Iberian breed pig involves a long production cycle. It might be shortened by using Iberian pigs crossed with Duroc and by reducing the growing phase, but the age-related changes on productive performance and carcass quality should be addressed. Thus, productive performance, live measurements and carcass and primal cut traits were evaluated on Iberian × Duroc 50:50 crossed pigs according to animal age at the beginning of the free-range finishing phase (Montanera): 10, 12 and 14 months old (IBxD10 (n = 15), IBxD12 (n = 17) and IBxD14 (n = 18) animal batches, respectively) and gender (immunologically castrated female -consisted of the Improvac® vaccination- and surgically castrated males). During the growing period, animals were fed with restrictions; 1.49, 1.29 and 1.20 ± 0.023 (mean ± SEM) kg/day of commercial feeds to start Montanera with similar BW; 103.9, 102.9 and 102.1 ± 0.22 kg, for IBxD10, IBxD12 and IBxD14, respectively. IBxD14 animals yielded the highest average daily gain (ADG) and BW after Montanera, as well as larger rump height and croup width. In contrast, these animals had the lowest carcass yield. Although animals from IBxD10 yielded hams of inferior size, this could be of interest to the sector, as there is a certain segment of the market that demands hams of smaller size and, generally, this is difficult to obtain with the traditional Montanera production system. The gender had no major effects on performance and carcass and primal cut traits, so both immunologically castrated female and surgically castrated males are suitable for finishing in Montanera.

The Implications of Changing Age and Weight at Slaughter of Heavy Pigs on Carcass and Green Ham Quality Traits.

Italian dry-cured ham production requires pigs to be slaughtered at 160 ± 16 kg at 9 months of age (control, C). The study explored three alternatives, based on different feeding conditions: (1) allowing pigs to express their growth potential by letting them reach 160 ± 16 kg slaughter weight (SW) at younger slaughter age (SA) (younger Age, YA); (2) allowing pigs to express their growth potential by maximizing their SW at 9 months SA (greater weight, GW); (3) increasing the SA required to reach 160 ± 16 kg SW (older age, OA). Pigs (336 C21 Goland, 95 kg initial body weight) were slaughtered on average at 257, 230, 257, and 273 d SA and 172.7, 172.3, 192.9, and 169.3 SW kg for the four treatments, respectively. C pigs had an average daily gain (ADG) of 715 g/d and feed efficiency (FE) of 0.265 (gain to feed). Compared to C, YA pigs had higher ADG (+32%), FE (+7.5%), and better ham adiposity; GW pigs had higher carcass weight (+12%), ADG (+25%), trimmed ham weight (+10.9%), and better ham adiposity. OA treatment affected ADG (-16.4%), FE (-16.6%), and trimmed ham weight (-3.6%). YA and GW could be promising alternatives to C as they improved FE and ham quality traits.

Do animal slaughter age and pre-cure freezing have a significant impact on the quality of Iberian dry-cured pork loin?

The influence of various animal slaughter age and of pre-cure freezing times on the quality traits of dry-cured loins from Iberian × Duroc (IBxD) crossbreed animals was assessed. Three animal batches (n = 15) were selected (IBxD8, IBxD10 and IBxD12) to be slaughtered at the age of 8, 10 and 12 months, respectively. Following slaughter, longissimus thoracis et lumborum muscles were extracted and submitted to curing (T0) or freezing storage during three (T3) or six (T6) months prior to curing. The dry-cured loins from IBxD12 yielded lower intramuscular fat and lightness, a less saturated fatty acid profile and the highest hardness and shear force (P ≤ 0.05). The pre-cure freezing process increased weight loss, saturated fatty acids, lipid oxidation, and most of the textural parameters (P ≤ 0.05). So, both slaughter age and pre-cure freezing should be taken into account in order to obtain quality and productive performance.

Carcass and retail meat cuts quality properties of broiler chicken meat based on the slaughter age.

This study aimed to determine the carcass and meat quality of broiler chickens based on the slaughter age (28, 30, 32, and 34 days). The carcass characteristics included live and carcass weights, carcass rate, dressing rate, and retail cut weight. The meat quality properties were determined through proximate composition, pH, color, water holding capacity (WHC), cooking yield, and shear-force. The broiler chicken live, carcass, breast, thigh, and wing weights significantly increased with the slaughter age (p < 0.05); the tenderloin weight also exhibited a similarly increasing trend. However, the carcass rate of the day 28 sample was significantly lower than the other samples (p < 0.05). The protein and ash contents of the breast exhibited an increasing trend with increasing slaughter age. The protein content of the thigh of the day 28 sample was significantly lower than that of the other samples (p < 0.05), while the ash contents of the day 28 and 30 samples were significantly lower. The redness of the breast showed an increasing trend, and the pH and lightness of the thigh exhibited a decreasing trend with slaughter age. The WHC and cooking yields of the day 30 and 32 breast and thigh samples were significantly higher than those of the day 28 and 34 samples (p < 0.05). The breast and thigh shear-force of the day 30-34 samples were significantly higher than those of the day 28 sample (p < 0.05). The present study showed that even with a two-day difference in slaughter age, the broiler chicken meat quality showed a significant difference in several characteristics.

Effects backgrounding-finishing programs of different age/weight at harvest of feedlot steers.

Four ages at harvest (HA: A15, A18, A24 and A30 for 15, 18, 24 and 30 months, respectively) were compared in performance, carcass and meat traits of feedlot finished steers over a 123-day period. Three meat aging periods (postmortem days: 2, 7 and 14) were imposed on a longissimus thoracis muscle (LM) section of each left carcass. Feed efficiency (FE) was greater (P ≤ 0.02) for A15 and A18. Treatment A30 had the lowest FE (P ≤ 0.02). The LM area was largest for A30, but no different (P = 0.15) from A24. Intramuscular fat was lowest (P < 0.01) for A15. No differences were detected (P ≥ 0.11) among the A18, A24 and A30. Treatment A30 had the highest rib fat thickness (P ≤ 0.02) and WBsf values. No differences were detected (P ≥ 0.25) in WBSf between A15, A18 and A24 after any aging period. Results suggested A24 as a threshold for carcass and meat traits.

Quality traits of fresh and dry-cured loin from Iberian x Duroc crossbred pig in the Montanera system according to slaughtering age.

Iberian x Duroc cross grower pigs of similar weight, but 12, 10 and 8 months of age, were finished using the Montanera system to study effects on fresh and dry cured loin quality. Pigs were slaughtered simultaneously at 16, 14 and 12 months of age (IBxD16, IBxD14 and IBxD12) and longissimus thoracis et lumborum were removed and processed into dry-cured loin. Fresh and dry cured loins from the oldest animals (IBxD16) had higher tocopherols, C18:2 n-6 and PUFA as well as higher insoluble collagen, which led to greater hardness. Fresh loin from the youngest animals (IBxD12) had the lowest myoglobin content, redness (a*), chroma and hue angle. No differences in proximate composition or instrumental colour were found in dry-cured loins.