Effects of dietary ferulic acid on reproductive function and metabolism of pre-pubertal hairbreed ewes during the anestrous season.

This study aimed to evaluate the effects of dietary supplementation of ferulic acid (FA) on reproductive tract weight (RTW), ovarian activity and serum concentrations of some metabolites and thyroid hormones of pre-pubertal hairbreed ewe lambs during the natural anestrous season. Twenty Dorper x Pelibuey crossbred ewe lambs (initial body weight = 28.5 ±â€¯0.5 kg and age = 5.0 mo) were fed a basal diet and assigned to two treatments (n = 10) under randomized complete block design: FA supplementation to dosages of 0 (control) or 300 mg of FA/d animal-1. Females were treated with FA during 34 d and then slaughtered to evaluate RTW and ovary. Blood samples were collected at days 1 and 34 to determine serum concentrations of metabolites (i.e. glucose, cholesterol, triglycerides, urea and total protein) and thyroid hormones. Final weight, dry matter intake, and serum concentrations of metabolites (except glucose) and thyroid hormones were unaltered by FA. Compared to control, FA-fed ewe lambs had lower (P = 0.05) serum glucose level but higher (P ≤ 0.05) RTW, ovarian mass, number of larger follicles and corpus luteum (CL). While percentage of ewe lambs with small follicles and number of small follicles per female did not vary, percentage of ewe lambs with large follicles and CL increased (P = 0.02) with FA. In conclusion, FA supplementation improves the reproductive tract development and ovarian activity of pre-pubertal hairbreed ewe lambs during the natural anestrous season. An improvement in functionality of the glucose-insulin system could be related with this benefic effect of FA.

Response surface methodology for predicting quality characteristics of beef patties added with flaxseed and tomato paste.

Response surface methodology was used to study the effect of flaxseed flour (FS) and tomato paste (TP) addition, from 0 to 10% and 0 to 20% respectively, on beef patty quality characteristics. The assessed quality characteristics were color (L, a, and b), pH and texture profile analysis (TPA). Also, sensory analysis was performed for the assessment of color, juiciness, firmness, and general acceptance. FS addition reduced L and a values and decreased weight loss of cooked products (P<0.05). An opposite effect was observed when TP was added (P<0.05). All TPA parameters decreased when percentages of FS and TP were increased in the formulation of beef patties. Furthermore, FS and TP addition adversely affected the sensory characteristics of the cooked product (P<0.05); nevertheless, all sensory characteristics evaluated had an acceptable score (>5.6). Thus FS and TP are ingredients that can be used in beef patty preparation.

Comparison of physical, chemical, and sensorial characteristics between U.S.-imported and Northwestern Mexico retail beef.

To compare beef from Northwestern Mexico (NMEX) and that imported from the United States in physical-chemical (PC) and sensory traits, samples of ribeye (m. Longissimus dorsi thoracis, LDT) and knuckle (m. Vastus lateralis, VL) of Mexican (64 LDT; 51 VL) and U.S. (28 LDT; 25 VL) origin were purchased randomly from select retail stores located in 3 cities of NMEX. PC evaluation measured contents of moisture, fat and cholesterol, Warner-Bratzler shear force (WBSF), pH, CIE L*, a*, and b*, cooking loss, and normalized fatty acid profile (FAP). Trained panelists evaluated raw and cooked samples for 2 and 6 different organoleptic traits, respectively. Mexican and U.S.-imported LDT steaks did not differ (P>0.05) in PC traits. VL samples differed in L*, b*, hue*, WBSF, and fat content by country of origin (COO). The WBSF for cooked VL samples from the United States was lower (P < 0.05) and fat content was greater (P<0.05) than those for NMEX steaks. The FAP varied between muscles; Mexican LDT had a higher content of C18:0, while VL from the United States had a higher proportion of polyunsaturated fatty acids (PUFA) and a higher PUFA/Saturated ratio (P<0.05). Although sensory traits tended to be rated higher for Mexican LDT and VL steaks, no statistical differences with U.S.-imported samples were detected (P > 0.05). Results indicated that domestic and U.S. retail steaks sold in the NMEX are similar in eating quality and PC, whereas differences observed in FAP deserve further attention from a nutritional standpoint.