Research Note: Basic chemical composition, physicochemical, and textural characteristics of male and female guinea fowl meat.

The purpose of this study was to compare analyze the quality of meat depending on the type of muscle: breast muscles (m. Pectoralis superficialis and m. Pectoralis profundus) and leg muscles (m. Sartorius and m. Femorotibialis) in relation to the sex of the common guinea fowl (Numida meleagris). For the study, pectoral muscles and leg muscles from 10 females and 10 males at 20 wk of age were used to determine their chemical composition, physicochemical properties, and texture characteristics of the pectoral muscle were determined. Overall, pectoral muscles were characterized by higher protein content, lightness (L*), and electrical conductivity (EC24), and lower redness (a*), and pH24 compared to leg muscles. Leg muscles, on the other hand, were characterized by higher, collagen, intramuscular fat and salt content. In terms of pectoral muscle texture characteristics, males were characterized by lower chewiness value and were less gumminess. In conclusion, it can be said that the sex of the birds affected some of the pectoral muscle texture traits, but did not affect the remaining analyzed features of the pectoral and leg muscles. However, from the consumer's point of view, breast muscles contained more protein and less fat, so they are more dietary compared to leg muscles.

Influence of an increased content of pea and yellow lupin protein in the diet of pigs on meat quality.

BACKGROUND: The aim of the study was to test the effect of replacing soya beans with pea and yellow lupin seeds in the diet of pigs on meat quality. The meat for the tests was obtained from 60 fattening crossbred pigs F1 (Polish Large White × Polish Landrace) × F1 (Pietrain × Duroc). The animals belonged to three feeding groups depending on the feed used with the total share of soybeans and its reduction. Water holding capacity, colour, and tenderness were measured and visual and tactile evaluation (colour, marbling and firmness) was performed for meat samples collected from the longissimus lumborum muscle. The chemical composition of the meat and the content of minerals were determined. The content of amino acids, fatty acids and cholesterol was determined. RESULTS: There was no significant differences among the assessed physicochemical characteristics of the meat. The obtained meat was of good quality, regardless of the proportion of proteins from legumes in the diet of pigs. The results of the subjective evaluation of meat, its colour, and the content of muscle pigments were uniform in all food groups. Similarly, a uniform, high protein content was found in all tested groups (C-24.98%; E1-24.82%; E2-25.09%) and the content of macro- and micronutrients in the tested meat was equivalent. The profile of fatty acids was not significantly affected by dietary treatment. Palmitoleic acid content was significantly higher (P < 0.05) in the E2 group compared to the E1 group (3.279% compared to 2.844%). The content of amino acids in meat samples was influenced by dietary treatment. Almost all the monitored essential amino acids (threonine, valine, leucine, phenylalanine and lysine) and some of nonessential amino acids' proportion was increased in the experimental groups (E1, E2). CONCLUSION: Replacing soya bean protein in the pigs' diet with legume protein (peas and yellow lupin) did not adversely affect meat quality. This applies to both the physicochemical characteristics, the basic composition and the fatty acid profile. The meat of fattening pigs fed with the highest proportion of pea and lupin in the ration was characterized by more favourable proportion of essential amino acids.

Effects of Effective Microorganisms on Meat Quality, Microstructure of the Longissimus Lumborum Muscle, and Electrophoretic Protein Separation in Pigs Fed on Different Diets.

The aim of the study was to determine how effective microorganisms influence meat quality, the microstructure of the longissimus lumborum muscle, and electrophoretic protein separation. The study group consisted of 150 piglets divided into three feeding groups: C, E1, and E2. The feeding groups included C-a standard fodder blend with a full share of post-extracted soya meal; E1-a 50%/50% mix of pea and lupine/soya bean in phase I of fattening and a 75%/25% mix of pea and lupine/soya bean in phase II of fattening; and E2-a 50%/50% mix of pea and lupine/soya bean in phase I of fattening and in 100% pea and lupine in phase II of fattening. The experimental factor was the addition of the EM Carbon Bokashi probiotic to the diet (C + EM, E1 + EM, E2 + EM). Influence of the feeding system on the following parameters was also estimated. After slaughter, the meat quality, LL muscle microstructure, and electrophoretic protein separation were assessed. In the C + EM group, a lower water-holding capacity was demonstrated. Meat from pigs fed the effective microorganism additive was much harder in the E1+EM group compared to meat from pigs from the E1 group. A beneficial effect of effective microorganism was found in the E2 + EM group, where less thermal leakage from the meat was demonstrated. A beneficial effect of the feeding system on thermal leakage and loin eye area in the E2 + EM group was demonstrated. In the C + EM group, a lower total number of muscle fibers was demonstrated. The addition of effective microorganism caused an increase in the diameter of fast twitch fibers in the E1 + EM group. In the same group of pigs, effective microorganisms caused a lower proportion of fiber fission. This nutritional variant appears to be the most appropriate for proteins as well, because it led to the most favorable percentage of individual proteins after effective microorganisms supplementation in the longissimus lumborum muscle.

Correlation of carcass meat content with development of the reproductive system in sexually immature gilts.

This study evaluated the correlation of carcass meat content with the development of the reproductive system in sexually immature gilts of Polish Large White (PLW) and Polish Landrace (PL) breeds. The results, obtained from three groups (I, II, III) of gilts differing in lean meat percentage, indicate an effect on fattening and slaughtering traits as well as on the morphometric characteristics of the uterus. There were statistically significant differences in the values of fattening and slaughtering traits in the groups of gilts tested. Studies on the relationship between morphometric characteristics of the reproductive system and carcass meat content showed that there was a correlation between the weight of the uterus with and without the broad ligament and the meat content of the carcass. The weight of the uterus was higher (P ≤ 0.05) in gilts with lower meat content. The negative influence of high gilt meatiness on development of the reproductive system was more pronounced in PLW gilts.

Carcass, meat quality and histochemical traits of m. longissimus lumborum from Zlotnicka Spotted pigs and commercial pigs.

Carcass, meat quality and muscle fibre traits of m. longissimus lumborum were studied in 61 Zlotnicka Spotted (ZS) pigs and 35 commercial crossbred (Polish Large White x Polish Landrace) pigs. The animals received organic feed ad libitum and were slaughtered at 210 days of age. The current findings indicate that both slaughter weight and cold carcass weight were significantly lower, and backfat thickness higher for ZS pigs compared to commercial pigs, while the commercial pigs exhibited longer carcasses and greater area, height and width of the loin eye. No significant differences were found in IMF content between the analysed groups. Moreover, the percentage of type I fibres was higher and their diameter was larger in m. longissimus lumborum of ZS compared to commercial pigs, whereas the opposite occurred for type IIB fibre percentage and diameter, and that concurred with markedly higher pigment content and higher pH(u), redness (a*), plasticity values, and significantly lower drip loss, WHC--loose water, and colour lightness (L*) values in ZS pigs than those found in commercial pigs. Also, sensory assessment of raw meat confirmed that m. longissimus lumborum of ZS pigs was characterized by more favourable colour and less exudative meat.