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rabbit meat</title> <meta name="description" content="Search results for: functional rabbit meat"> <meta name="keywords" content="functional rabbit meat"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block 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action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="functional rabbit meat"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 3346</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: functional rabbit meat</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3346</span> Utilization of Oat in Rabbit Feed for the Development of Healthier Rabbit Meat and Its Impact on Human Blood Lipid Profile</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Rizwan%20Tariq">Muhammad Rizwan Tariq</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Issa%20Khan"> Muhammad Issa Khan</a>, <a href="https://publications.waset.org/abstracts/search?q=Zulfiqar%20Ahmad"> Zulfiqar Ahmad</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Adnan%20Nasir"> Muhammad Adnan Nasir</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Sameem%20Javed"> Muhammad Sameem Javed</a>, <a href="https://publications.waset.org/abstracts/search?q=Sheraz%20Ahmed"> Sheraz Ahmed</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Functional foods may be a good tool that can be simply utilized in reducing community health expenses. Regular consumption of rabbit meat can offer patrons with bioactive components because the manipulation in rabbit feed is much successful to raise the levels of conjugated linoleic acid, ecosapentaenoic acid, decosahexaenoic acid, polyunsaturated fatty acids, selenium, tocopherol etc. and to reduce the ω-3/ω-6 ratio which is performing a major role in curing of cardiovascular and several other diseases. In comparison to the meats of other species, rabbit meat has higher amounts of protein with essential amino acids, especially in the muscles and low cholesterol contents that also have elevated digestibility. The present study was carried out to develop the functional rabbit meat by modifying feed ingredient of rabbit diet. Thirty-day old rabbits were fed with feeds containing 2 % and 4 % oat. The feeding trial was carried out for eight weeks. Rabbits were divided into three different groups and reared for the period of two months. T0 rabbits were considered control group while T1 rabbits were reared on 4% oat, and T2 were on 2% oat in the feed. At the end of the 8 weeks, the rabbits were slaughtered. Results presented in this study concluded that 4 % oat seed supplementation enhanced n-3 PUFA in meat. It was observed that oat seed supplementation also reduced fat percentage in the meat. Utilization of oat in the feed of rabbits significantly affected the pH, protein, fat, textural and concentration of polyunsaturated fatty acids. A study trial was conducted in order to examine the impact of functional meat on the blood lipid profile of human subjects. They were given rabbit meat in comparison to the chicken meat for the period of one month. The cholesterol, triglycerides and low density lipoprotein were found to be lower in blood serum of human subject group treated with 4 % oat meat. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=functional%20food" title="functional food">functional food</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20rabbit%20meat" title=" functional rabbit meat"> functional rabbit meat</a>, <a href="https://publications.waset.org/abstracts/search?q=meat%20quality" title=" meat quality"> meat quality</a>, <a href="https://publications.waset.org/abstracts/search?q=rabbit" title=" rabbit"> rabbit</a> </p> <a href="https://publications.waset.org/abstracts/68562/utilization-of-oat-in-rabbit-feed-for-the-development-of-healthier-rabbit-meat-and-its-impact-on-human-blood-lipid-profile" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/68562.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">367</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3345</span> Assessing the Feasibility of Commercial Meat Rabbit Production in the Kumasi Metropolis of Ghana</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nana%20Segu%20Acquaah-Harrison">Nana Segu Acquaah-Harrison</a>, <a href="https://publications.waset.org/abstracts/search?q=James%20Osei%20Mensah"> James Osei Mensah</a>, <a href="https://publications.waset.org/abstracts/search?q=Richard%20Aidoo"> Richard Aidoo</a>, <a href="https://publications.waset.org/abstracts/search?q=David%20Amponsah"> David Amponsah</a>, <a href="https://publications.waset.org/abstracts/search?q=Amy%20Buah"> Amy Buah</a>, <a href="https://publications.waset.org/abstracts/search?q=Gilbert%20Aboagye"> Gilbert Aboagye</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The study aimed at assessing the feasibility of commercial meat rabbit production in the Kumasi Metropolis of Ghana. Structured and unstructured questionnaires were utilized in obtaining information from two hundred meat consumers and 15 meat rabbit farmers. Data were analyzed using Net Present Value (NPV), Internal Rate of Return (IRR), Benefit Cost Ratio (BCR)/Profitability Index (PI) technique, percentages and chi-square contingency test. The study found that the current demand for rabbit meat is low (36%). The desirable nutritional attributes of rabbit meat and other socio economic factors of meat consumers make the potential demand for rabbit meat high (69%). It was estimated that GH¢5,292 (approximately $ 2672) was needed as a start-up capital for a 40-doe unit meat rabbit farm in Kumasi Metropolis. The cost of breeding animals, housing and equipment formed 12.47%, 53.97% and 24.87% respectively of the initial estimated capital. A Net Present Value of GH¢ 5,910.75 (approximately $ 2984) was obtained at the end of the fifth year, with an internal rate return and profitability index of 70% and 1.12 respectively. The major constraints identified in meat rabbit production were low price of rabbit meat, shortage of fodder, pest and diseases, high cost of capital, high cost of operating materials and veterinary care. Based on the analysis, it was concluded that meat rabbit production is feasible in the Kumasi Metropolis of Ghana. The study recommends embarking on mass advertisement; farmer association and adapting to new technologies in the production process will help to enhance productivity. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=feasibility" title="feasibility">feasibility</a>, <a href="https://publications.waset.org/abstracts/search?q=commercial%20meat%20rabbit" title=" commercial meat rabbit"> commercial meat rabbit</a>, <a href="https://publications.waset.org/abstracts/search?q=production" title=" production"> production</a>, <a href="https://publications.waset.org/abstracts/search?q=Kumasi" title=" Kumasi"> Kumasi</a>, <a href="https://publications.waset.org/abstracts/search?q=Ghana" title=" Ghana"> Ghana</a> </p> <a href="https://publications.waset.org/abstracts/110855/assessing-the-feasibility-of-commercial-meat-rabbit-production-in-the-kumasi-metropolis-of-ghana" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/110855.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">132</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3344</span> Nutritional Value of Rabbit Meat after Contamination with 1,1-Dimethylhydrazine</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Balgabay%20Sadepovich%20Maikanov">Balgabay Sadepovich Maikanov</a>, <a href="https://publications.waset.org/abstracts/search?q=Laura%20Tyulegenovna%20Auteleyeva"> Laura Tyulegenovna Auteleyeva</a>, <a href="https://publications.waset.org/abstracts/search?q=Seidenova%20Simbat%20Polatbekovna"> Seidenova Simbat Polatbekovna</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this article reduced nutritional value of the rabbits’ meat at 1, 1 dimethylhydrazine experimental toxicosis is shown. The assay was performed on liquid chromatograph SHIMADZU LC-20 Prominence (Japan) with fluorometric and spectrophotometric detector. This research has revealed that samples of rabbit meat of the experimental group had significant differences from the control group:in amino acids concentration from 1.2% to 9.1%; vitamin concentration from 11.2% to 60.5%, macro – minerals concentration from 17.4% to 78.1% and saturated fatty acids concentration from 17,1% to 34.5%, respectively. The decrease in the chemical composition of rabbits’ meat at 1,1 dimethylhydrazine toxicosis may be due to changes in the internal processes associated with impaired metabolic homeostasis of animals. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=1" title="1">1</a>, <a href="https://publications.waset.org/abstracts/search?q=1-dimethylhydrazine" title="1-dimethylhydrazine">1-dimethylhydrazine</a>, <a href="https://publications.waset.org/abstracts/search?q=metabolic%20homeostasis" title=" metabolic homeostasis"> metabolic homeostasis</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20value" title=" nutritional value"> nutritional value</a>, <a href="https://publications.waset.org/abstracts/search?q=rabbit%20meat" title=" rabbit meat"> rabbit meat</a> </p> <a href="https://publications.waset.org/abstracts/71264/nutritional-value-of-rabbit-meat-after-contamination-with-11-dimethylhydrazine" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/71264.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">215</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3343</span> Pale, Firm and Non-Exudative (PFN): An Emerging Major Broiler Breast Meat Group</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Cintia%20Midori%20Kaminishikawahara">Cintia Midori Kaminishikawahara</a>, <a href="https://publications.waset.org/abstracts/search?q=Fernanda%20J%C3%A9ssica%20Mendon%C3%A7a"> Fernanda Jéssica Mendonça</a>, <a href="https://publications.waset.org/abstracts/search?q=Mois%C3%A9s%20Grespan"> Moisés Grespan</a>, <a href="https://publications.waset.org/abstracts/search?q=Elza%20Iouko%20Ida"> Elza Iouko Ida</a>, <a href="https://publications.waset.org/abstracts/search?q=Massami%20Shimokomaki"> Massami Shimokomaki</a>, <a href="https://publications.waset.org/abstracts/search?q=Adriana%20Louren%C3%A7o%20Soares"> Adriana Lourenço Soares</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The quality of broiler breast meat is changing as a result of continuing emphasis on genetically bird’s selection for efficiently higher meat production. The consumer is experiencing a cooked product that is drier and less juicy when consumed. Breast meat has been classified as PSE (pale, soft, exudative), DFD (dark, firm, dry) and normal color meat. However, recently variations of this color have been observed and they are not in line with the specificity of the meat functional properties. Thus, the objective of this work was to report the finding of a new pale meat color group characterized as Pale, Firm and Non-exudative (PFN) based on its pH, color, meat functional properties and micro structural evaluation. Breast meat fillets samples (n=1045) from commercial line were classified into PSE (pH ≤5.8, L* ≥ 53.0), PFN (pH > 5.8 and L* ≥ 53.0) and Normal (pH >5.8 and L* < 53.0), based on pH and L* values. In sequence, a total of 30 samples of each group were analyzed for the water holding capacity (WHC) and shear force (SF). The incidence was 9.1% for PSE meat, 85.7% for PFN and 5.2% for Normal meat. The PSE meat presented lower values of WHC (P ≤ 0.05) followed in sequence by PFN and Normal samples and also the SF values of fresh PFN was higher than PSE meat (P ≤ 0.05) and similar to Normal samples. Under optical microscopy, the cell diameter was 10% higher for PFN in relation to PSE meat and similar to Normal meat. These preliminary results indicate an emerging group of breast meat and it should be considered that the Pale, Firm and Non-exudative should be considered as an ideal broiler breast meat quality. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=broiler%20PSE%20meat" title="broiler PSE meat">broiler PSE meat</a>, <a href="https://publications.waset.org/abstracts/search?q=light%20microscopy" title=" light microscopy"> light microscopy</a>, <a href="https://publications.waset.org/abstracts/search?q=texture" title=" texture"> texture</a>, <a href="https://publications.waset.org/abstracts/search?q=water%20holding%20capacity" title=" water holding capacity"> water holding capacity</a> </p> <a href="https://publications.waset.org/abstracts/44255/pale-firm-and-non-exudative-pfn-an-emerging-major-broiler-breast-meat-group" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/44255.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">354</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3342</span> Influence of Dietary Inclusion of Butyric Acids, Calcium Formate, Organic Acids and Its Salts on Rabbits Productive Performance, Carcass Traits and Meat Quality</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=V.%20Viliene">V. Viliene</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Raceviciute-Stupeliene"> A. Raceviciute-Stupeliene</a>, <a href="https://publications.waset.org/abstracts/search?q=V.%20Sasyte"> V. Sasyte</a>, <a href="https://publications.waset.org/abstracts/search?q=V.%20Slausgalvis"> V. Slausgalvis</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Gruzauskas"> R. Gruzauskas</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20Al-Saifi"> J. Al-Saifi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Animal nutritionists and scientists have searched for alternative measures to improve the production. One of such alternative is use of organic acids as feed additive in animal nutrition. The study was conducted to investigate the impact of butyric acids, calcium formate, organic acids, and its salts (BCOS) additives on rabbit’s productive performance, carcass traits and meat quality. The study was conducted with 14 Californian breed rabbits. The rabbits were assigned to two treatment groups (seven rabbits per each treatment group). The dietary treatments were 1) control diet, 2) diet supplemented with a mixture BCOS - 2 kg/t of feed. Growth performance characteristics (body weight, daily weight gain, daily feed intake, feed conversion ratio, mortality) were evaluated. Rabbits were slaughtered; carcass characteristics and meat quality were evaluated. Samples loin and hind leg meat were analysed to determine carcass characteristics, pH and colour measurements, cholesterol, and malonyldialdehyde (MDA) content in loin and hind leg meat. Differences between treatments were significant for body weight (1.30 vs. 1.36 kg; P<0.05), daily weight gain (16.60 vs. 17.85 g; P<0.05), and daily feed intake (78.25 vs. 80.58 g; P<0.05) for control and experimental group respectively for the entire experimental period (from 28–77 days old). No significant differences were found in feed conversion ratio and mortality. The feed additives insertion in the diets did not significantly influence the carcass yield or the proportions of the various carcass parts and organs. Differences between treatments were significant for pH value after 48h in loin (5.86 vs. 5.74; P<0.05), hind leg meat (6.62 vs. 6.65; P<0.05), more intense colour b* of loin (5.57 vs. 6.06; P<0.05), less intense colour a* (14.99 vs. 13.15; P<0.05) in hind leg meat. Cholesterol content in hind leg meat decreased by 17.67 mg/100g compared to control group (P<0.05). After storage for three months, MDA concentration decreased in loin and hind leg meat by 0.3 μmol/kg and 0.26 μmol/kg respectively compared to that of the control group (P<0.05). The results of this study suggest that BCOS could potentially be used in rabbit nutrition with consequent benefits on the rabbits’ productivity and nutritional quality of rabbit meat for consumers. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=butyric%20acids" title="butyric acids">butyric acids</a>, <a href="https://publications.waset.org/abstracts/search?q=Ca%20formate" title=" Ca formate"> Ca formate</a>, <a href="https://publications.waset.org/abstracts/search?q=meat%20quality" title=" meat quality"> meat quality</a>, <a href="https://publications.waset.org/abstracts/search?q=organic%20acids%20salts" title=" organic acids salts"> organic acids salts</a>, <a href="https://publications.waset.org/abstracts/search?q=rabbits" title=" rabbits"> rabbits</a>, <a href="https://publications.waset.org/abstracts/search?q=productivity" title=" productivity"> productivity</a> </p> <a href="https://publications.waset.org/abstracts/58610/influence-of-dietary-inclusion-of-butyric-acids-calcium-formate-organic-acids-and-its-salts-on-rabbits-productive-performance-carcass-traits-and-meat-quality" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/58610.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">215</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3341</span> Further Evidence for the Existence of Broiler Chicken PFN (Pale, Firm and Non-Exudative Meat) and PSE (Pale, Soft and Exudative) in Brazilian Commercial Flocks</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Leila%20M.%20Carvalho">Leila M. Carvalho</a>, <a href="https://publications.waset.org/abstracts/search?q=Maria%20Erica%20S.%20Oliveira"> Maria Erica S. Oliveira</a>, <a href="https://publications.waset.org/abstracts/search?q=Arnoud%20C.%20Neto"> Arnoud C. Neto</a>, <a href="https://publications.waset.org/abstracts/search?q=Elza%20I.%20Ida"> Elza I. Ida</a>, <a href="https://publications.waset.org/abstracts/search?q=Massami%20Shimokomaki"> Massami Shimokomaki</a>, <a href="https://publications.waset.org/abstracts/search?q=Marta%20S.%20Madruga"> Marta S. Madruga</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The quality of broiler breast meat is changing as a result of the continuing emphasis on genetic selection for a more efficient meat production. Breast meat has been classified as PSE (pale, soft, exudative), DFD (dark, firm, dry) and normal color meat, and recently a third group has emerged: the so-called PFN (pale, firm, non-exudative) meat. This classification was based on pH, color and functional properties. The aim of this work was to confirm the existence of PFN and PSE meat by biochemical characterization and functional properties. Twenty four hours of refrigerated fillet, Pectoralis major, m. samples (n= 838) were taken from Cobb flocks 42-48 days old, obtained in Northeastern Brazil tropical region, the Northeastern, considered to have only dry and wet seasons. Color (L*), pH, water holding capacity (WHC), values were evaluated and compared with PSE group samples. These samples were classified as Normal (46<L*<53; pH>5.8), PSE meat (L*≥53; pH<5.8) and PFN (L*≥53; pH>5.8). The occurrence of control meat, PSE and PFN was 69.09%, 11.10% and 19.81%, respectively. Samples from PFN presented 4.0-5.0% higher WHC in relation to PSE meat and similar to control group. These results are explained by the fact that PSE meat syndrome occurs because of higher protein denaturation as the consequence of a simultaneous lower pH values under warm carcass sooner after slaughtering impairing the myofibril proteins functional properties. Conversely, PFN samples follow normal glycolysis rate maintaining the normal proteins activities. In conclusion, the results reported herein confirm the existence of this emerging broiler meat group with similar properties as control group and it should be considered as normal breast meat group. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=broiler%20breast%20meat" title="broiler breast meat">broiler breast meat</a>, <a href="https://publications.waset.org/abstracts/search?q=funcional%20properties" title=" funcional properties"> funcional properties</a>, <a href="https://publications.waset.org/abstracts/search?q=PFN" title=" PFN"> PFN</a>, <a href="https://publications.waset.org/abstracts/search?q=PSE" title=" PSE"> PSE</a> </p> <a href="https://publications.waset.org/abstracts/44941/further-evidence-for-the-existence-of-broiler-chicken-pfn-pale-firm-and-non-exudative-meat-and-pse-pale-soft-and-exudative-in-brazilian-commercial-flocks" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/44941.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">249</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3340</span> Unlocking the Health Benefits of Goat Meat</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=K.%20Makangali">K. Makangali</a>, <a href="https://publications.waset.org/abstracts/search?q=G.%20Tokysheva"> G. Tokysheva</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Shoman"> A. Shoman</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Goat meat and goat meat products have garnered increasing attention within the realm of nutrition and health due to their potential to provide a myriad of benefits. This scientific article presents a comprehensive review of the health advantages associated with goat meat consumption and the products derived from it. The paper explores the nutritional content of goat meat, highlighting its favorable composition in terms of protein, essential minerals, and amino acids. It delves into the intricate balance of macronutrients, with lower fat and cholesterol levels compared to other meats, making goat meat a desirable choice for individuals seeking healthier dietary options. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=goat%20meat" title="goat meat">goat meat</a>, <a href="https://publications.waset.org/abstracts/search?q=amino%20acid" title=" amino acid"> amino acid</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrition" title=" nutrition"> nutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=meat%20products" title=" meat products"> meat products</a>, <a href="https://publications.waset.org/abstracts/search?q=meat" title=" meat"> meat</a> </p> <a href="https://publications.waset.org/abstracts/175653/unlocking-the-health-benefits-of-goat-meat" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/175653.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">79</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3339</span> Quality Rabbit Skin Gelatin with Acetic Acid Extract</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Wehandaka%20Pancapalaga">Wehandaka Pancapalaga</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study aimed to analyze the water content, yield, fat content, protein content, viscosity, gel strength, pH, melting and organoleptic rabbit skin gelatin with acetic acid extraction levels are different. The materials used in this study were Rex rabbit skin male. Treatments that P1 = the extraction of acetic acid 2% (v / v); P2 = the extraction of acetic acid 3% (v / v); P3 = the extraction of acetic acid 4 % (v / v). P5 = the extraction of acetic acid 5% (v / v). The results showed that the greater the concentration of acetic acid as the extraction of rabbit skin can reduce the water content and fat content of rabbit skin gelatin but increase the protein content, viscosity, pH, gel strength, yield and melting point rabbit skin gelatin. texture, color and smell of gelatin rabbits there were no differences with cow skin gelatin. The results showed that the quality of rabbit skin gelatin accordance Indonesian National Standard (SNI). Conclusion 5% acetic acid extraction produces the best quality gelatin. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=gelatin" title="gelatin">gelatin</a>, <a href="https://publications.waset.org/abstracts/search?q=skin%20rabbit" title=" skin rabbit"> skin rabbit</a>, <a href="https://publications.waset.org/abstracts/search?q=acetic%20acid%20extraction" title=" acetic acid extraction"> acetic acid extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a> </p> <a href="https://publications.waset.org/abstracts/61347/quality-rabbit-skin-gelatin-with-acetic-acid-extract" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/61347.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">417</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3338</span> Meat Consumption for Family Health in Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chigbu%20Ruth%20Nnena">Chigbu Ruth Nnena</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This paper discussed the concept of meat its nutritive value in family meals. The paper further discussed the selection, storage and preparation of meat in family meal the Nigerian way. The paper made the following recommendations among others; that families in Nigeria should rear cow meat for easy access to the meant and that family should purchase meat that are fresh from chain shops in the market to avoid meat contamination among others. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=meat" title="meat">meat</a>, <a href="https://publications.waset.org/abstracts/search?q=selection" title=" selection"> selection</a>, <a href="https://publications.waset.org/abstracts/search?q=storage%20meals" title=" storage meals"> storage meals</a>, <a href="https://publications.waset.org/abstracts/search?q=concept%20and%20preparation" title=" concept and preparation"> concept and preparation</a> </p> <a href="https://publications.waset.org/abstracts/40769/meat-consumption-for-family-health-in-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/40769.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">342</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3337</span> Meat Products Demand in Oyo West Local Government: An Application of Almost Ideal Demand System (LA/AIDS)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=B.%20A.%20Adeniyi">B. A. Adeniyi</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20A.%20Daud"> S. A. Daud</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20Amao"> O. Amao</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The study investigates consumer demand for meat products in Oyo West Local Government using linear approximate almost ideal demand system (LA/AIDS). Questions that were addressed by the study include: first, what is the type and quantity of meat products available to the household and their demand pattern? Second is the investigation of the factors that affect meat products demand pattern and proportion of income that is spent on them. For the above purpose cross-sectional data were collected from 156 households of the study area and analyzed to reveal the functional relationship between meat products consumption and some socio-economic variables of the household. Results indicated that per capita meat consumption increased as household income and education increased but decreased with age. It was also found that male tend to consume more meat products than their female counterparts and that increase in household size will first increased per caput meat consumption but later decreased it. Price also tends to greatly influence the demand pattern of meat products. The results of elasticity computed from the results of regression analysis revealed that own price elasticity for all meat products were negative which indicated that they were normal products while cross and expenditure elasticity were positive which further confirmed that meat products were normal and substitute products. This study therefore concludes that the relevance of these variables imposed a great challenge to the policy makers and the government, in the sense that more cost effective methods of meat production technology have to be devised in other to make consumption of meat products more affordable. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=meat%20products" title="meat products">meat products</a>, <a href="https://publications.waset.org/abstracts/search?q=consumption" title=" consumption"> consumption</a>, <a href="https://publications.waset.org/abstracts/search?q=animal%20production" title=" animal production"> animal production</a>, <a href="https://publications.waset.org/abstracts/search?q=technology" title=" technology"> technology</a> </p> <a href="https://publications.waset.org/abstracts/45245/meat-products-demand-in-oyo-west-local-government-an-application-of-almost-ideal-demand-system-laaids" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/45245.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">247</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3336</span> Application of New Sprouted Wheat Brine for Delicatessen Products From Horse Meat, Beef and Pork</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gulmira%20Kenenbay">Gulmira Kenenbay</a>, <a href="https://publications.waset.org/abstracts/search?q=Urishbay%20Chomanov"> Urishbay Chomanov</a>, <a href="https://publications.waset.org/abstracts/search?q=Aruzhan%20Shoman"> Aruzhan Shoman</a>, <a href="https://publications.waset.org/abstracts/search?q=Rabiga%20Kassimbek"> Rabiga Kassimbek</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The main task of the meat-processing industry is the production of meat products as the main source of animal protein, ensuring the vital activity of the human body, in the required volumes, high quality, diverse assortment. Providing the population with high-quality food products what are biologically full, balanced in composition of basic nutrients and enriched by targeted physiologically active components, is one of the highest priority scientific and technical problems to be solved. In this regard, the formulation of a new brine from sprouted wheat for meat delicacies from horse meat, beef and pork has been developed. The new brine contains flavored aromatic ingredients, juice of the germinated wheat and vegetable juice. The viscosity of meat of horse meat, beef and pork were studied during massaging. Thermodynamic indices, water activity and binding energy of horse meat, beef and pork with application of new brine are investigated. A recipe for meat products with vegetable additives has been developed. Organoleptic evaluation of meat products was carried out. Physicochemical parameters of meat products with vegetable additives are carried out. Analysis of the obtained data shows that the values of the index aw (water activity) and the binding energy of moisture in the experimental samples of meat products are higher than in the control samples. It has been established by investigations that with increasing water activity and the binding energy of moisture, the tenderness of ready meat delicacies increases with the use of a new brine. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=compounding" title="compounding">compounding</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20products" title=" functional products"> functional products</a>, <a href="https://publications.waset.org/abstracts/search?q=delicatessen%20products" title=" delicatessen products"> delicatessen products</a>, <a href="https://publications.waset.org/abstracts/search?q=brine" title=" brine"> brine</a>, <a href="https://publications.waset.org/abstracts/search?q=vegetable%20additives" title=" vegetable additives"> vegetable additives</a> </p> <a href="https://publications.waset.org/abstracts/75253/application-of-new-sprouted-wheat-brine-for-delicatessen-products-from-horse-meat-beef-and-pork" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/75253.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">178</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3335</span> Pale, Soft, Exudative (PSE) Turkey Meat in a Brazilian Commercial Processing Plant</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Danielle%20C.%20B.%20Honorato">Danielle C. B. Honorato</a>, <a href="https://publications.waset.org/abstracts/search?q=Rafael%20H.%20Carvalho"> Rafael H. Carvalho</a>, <a href="https://publications.waset.org/abstracts/search?q=Adriana%20L.%20Soares"> Adriana L. Soares</a>, <a href="https://publications.waset.org/abstracts/search?q=Ana%20Paula%20F.%20R.%20L.%20Bracarense"> Ana Paula F. R. L. Bracarense</a>, <a href="https://publications.waset.org/abstracts/search?q=Paulo%20D.%20Guarnieri"> Paulo D. Guarnieri</a>, <a href="https://publications.waset.org/abstracts/search?q=Massami%20Shimokomaki"> Massami Shimokomaki</a>, <a href="https://publications.waset.org/abstracts/search?q=Elza%20I.%20Ida"> Elza I. Ida</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Over the past decade, the Brazilian production of turkey meat increased by more than 50%, indicating that the turkey meat is considered a great potential for the Brazilian economy contributing to the growth of agribusiness at the marketing international scenario. However, significant color changes may occur during its processing leading to the pale, soft and exudative (PSE) appearance on the surface of breast meat due to the low water holding capacity (WHC). Changes in PSE meat functional properties occur due to the myofibrils proteins denaturation caused by a rapid postmortem glycolysis resulting in a rapid pH decline while the carcass temperature is still warm. The aim of this study was to analyze the physical, chemical and histological characteristics of PSE turkey meat obtained from a Brazilian commercial processing plant. The turkey breasts samples were collected (n=64) at the processing line and classified as PSE at L* ≥ 53 value. The pH was also analyzed after L* measurement. In sequence, PSE meat samples were evaluated for WHC, cooking loss (CL), shear force (SF), myofibril fragmentation index (MFI), protein denaturation (PD) and histological evaluation. The abnormal color samples presented lower pH values, 16% lower fiber diameter, 11% lower SF and 2% lower WHC than those classified as normal. The CL, PD and MFI were, respectively, 9%, 18% and 4% higher in PSE samples. The Pearson correlation between the L* values and CL, PD and MFI was positive, while that SF and pH values presented negative correlation. Under light microscopy, a shrinking of PSE muscle cell diameter was approximately 16% shorter in relation to normal samples and an extracellular enlargement of endomysium and perimysium sheaths as the consequence of higher water contents lost as observed previously by lower WHC values. Thus, the results showed that PSE turkey breast meat presented significant changes in their physical, chemical and histological characteristics that may impair its functional properties. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=functional%20properties" title="functional properties">functional properties</a>, <a href="https://publications.waset.org/abstracts/search?q=histological%20evaluation" title=" histological evaluation"> histological evaluation</a>, <a href="https://publications.waset.org/abstracts/search?q=meat%20quality" title=" meat quality"> meat quality</a>, <a href="https://publications.waset.org/abstracts/search?q=PSE" title=" PSE"> PSE</a> </p> <a href="https://publications.waset.org/abstracts/43178/pale-soft-exudative-pse-turkey-meat-in-a-brazilian-commercial-processing-plant" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/43178.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">460</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3334</span> Substitution of Phosphate with Liquid Smoke as a Binder on the Quality of Chicken Nugget</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Abustam">E. Abustam</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Yusuf"> M. Yusuf</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20I.%20Said"> M. I. Said</a> </p> <p class="card-text"><strong>Abstract:</strong></p> One of functional properties of the meat is decrease of water holding capacity (WHC) during rigor mortis. At the time of pre-rigor, WHC is higher than post-rigor. The decline of WHC has implication to the other functional properties such as decreased cooking lost and yields resulting in lower elasticity and compactness of processed meat product. In many cases, the addition of phosphate in the meat will increase the functional properties of the meat such as WHC. Furthermore, liquid smoke has also been known in increasing the WHC of fresh meat. For food safety reasons, liquid smoke in the present study was used as a substitute to phosphate in production of chicken nuggets. This study aimed to know the effect of substitution of phosphate with liquid smoke on the quality of nuggets made from post-rigor chicken thigh and breast. The study was arranged using completely randomized design of factorial pattern 2x3 with three replications. Factor 1 was thigh and breast parts of the chicken, and factor 2 was different levels of liquid smoke in substitution to phosphate (0%, 50%, and 100%). The thigh and breast post-rigor broiler aged 40 days were used as the main raw materials in making nuggets. Auxiliary materials instead of meat were phosphate, liquid smoke at concentration of 10%, tapioca flour, salt, eggs and ice. Variables measured were flexibility, shear force value, cooking loss, elasticity level, and preferences. The results of this study showed that the substitution of phosphate with 100% liquid smoke resulting high quality nuggets. Likewise, the breast part of the meat showed higher quality nuggets than thigh part. This is indicated by high elasticity, low shear force value, low cooking loss, and a high level of preference of the nuggets. It can be concluded that liquid smoke can be used as a binder in making nuggets of chicken post-rigor. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=liquid%20smoke" title="liquid smoke">liquid smoke</a>, <a href="https://publications.waset.org/abstracts/search?q=nugget%20quality" title=" nugget quality"> nugget quality</a>, <a href="https://publications.waset.org/abstracts/search?q=phosphate" title=" phosphate"> phosphate</a>, <a href="https://publications.waset.org/abstracts/search?q=post-rigor" title=" post-rigor"> post-rigor</a> </p> <a href="https://publications.waset.org/abstracts/54800/substitution-of-phosphate-with-liquid-smoke-as-a-binder-on-the-quality-of-chicken-nugget" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/54800.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">241</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3333</span> In vitro Effects of Amygdalin on the Functional Competence of Rabbit Spermatozoa</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Marek%20Halen%C3%A1r">Marek Halenár</a>, <a href="https://publications.waset.org/abstracts/search?q=Eva%20Tvrd%C3%A1"> Eva Tvrdá</a>, <a href="https://publications.waset.org/abstracts/search?q=Tom%C3%A1%C5%A1%20Slanina"> Tomáš Slanina</a>, <a href="https://publications.waset.org/abstracts/search?q=%C4%BDubom%C3%ADr%20Ondru%C5%A1ka"> Ľubomír Ondruška</a>, <a href="https://publications.waset.org/abstracts/search?q=Eduard%20Koles%C3%A1r"> Eduard Kolesár</a>, <a href="https://publications.waset.org/abstracts/search?q=Peter%20Mass%C3%A1nyi"> Peter Massányi</a>, <a href="https://publications.waset.org/abstracts/search?q=Adriana%20Koles%C3%A1rov%C3%A1"> Adriana Kolesárová </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The present <em>in vitro</em> study was designed to reveal whether amygdalin (AMG) is able to cause changes to the motility, viability and mitochondrial activity of rabbit spermatozoa. New Zealand White rabbits (n = 10) aged four months were used in the study. Semen samples were collected from each animal and used for the <em>in vitro </em>incubation. The samples were divided into five equal parts and diluted with saline supplemented with 0, 0.5, 1, 2.5 and 5 mg/mL AMG. At times 0h, 3h and 5h spermatozoa motion parameters were assessed using the SpermVision™ computer-aided sperm analysis (CASA) system, cell viability was examined with the metabolic activity (MTT) assay, and the eosin-nigrosin staining technique was used to evaluate the viability of rabbit spermatozoa. All AMG concentrations exhibited stimulating effects on the spermatozoa activity, as shown by a significant preservation of the motility (P<0.05 with respect to 0.5 mg/mL and 1 mg/mL AMG; Time 5 h) and mitochondrial activity (P< 0.05 in case of 0.5 mg/mL AMG; P< 0.01 in case of 1 mg/mL AMG; P < 0.001 with respect to 2.5 mg/mL and 5 mg/mL AMG; Time 5 h). None of the AMG doses supplemented had any significant impact of the spermatozoa viability. In conclusion, the data revealed that short-term co-incubation of spermatozoa with AMG may result in a higher preservation of the sperm structural integrity and functional activity. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=amygdalin" title="amygdalin">amygdalin</a>, <a href="https://publications.waset.org/abstracts/search?q=CASA" title=" CASA"> CASA</a>, <a href="https://publications.waset.org/abstracts/search?q=mitochondrial%20activity" title=" mitochondrial activity"> mitochondrial activity</a>, <a href="https://publications.waset.org/abstracts/search?q=motility" title=" motility"> motility</a>, <a href="https://publications.waset.org/abstracts/search?q=rabbits" title=" rabbits"> rabbits</a>, <a href="https://publications.waset.org/abstracts/search?q=spermatozoa" title=" spermatozoa"> spermatozoa</a>, <a href="https://publications.waset.org/abstracts/search?q=viability" title=" viability"> viability</a> </p> <a href="https://publications.waset.org/abstracts/55018/in-vitro-effects-of-amygdalin-on-the-functional-competence-of-rabbit-spermatozoa" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/55018.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">330</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3332</span> Biochemical Characterization of Meat Goat in Algeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hafid%20Nadia">Hafid Nadia</a>, <a href="https://publications.waset.org/abstracts/search?q=Meziane%20Toufik"> Meziane Toufik</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this study was the characterization of the goat meat by the determination of quantity and the quality in Batna region. The first part was the evaluation of production and consumption. The investigations show that the goat meat third after mutton and beef, it’s especially consumed by the indigenous population located in the Mountain and steep area. The second part of this review treats nutritional quality of this meat by the quantification of the chemical composition, including fat profile, and establishes a link between animal age and the values of these parameters. Moisture, fat contents, and cholesterol levels varied with age. Because of the decreasing level of cholesterol in the Chevon meat, it is more recommended for consumption to prevent or reduce the incidence of coronary disease and heart attack. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biochemical%20composition" title="biochemical composition">biochemical composition</a>, <a href="https://publications.waset.org/abstracts/search?q=cholesterol" title=" cholesterol"> cholesterol</a>, <a href="https://publications.waset.org/abstracts/search?q=goat%20meat" title=" goat meat"> goat meat</a>, <a href="https://publications.waset.org/abstracts/search?q=heart%20attack" title=" heart attack"> heart attack</a> </p> <a href="https://publications.waset.org/abstracts/23395/biochemical-characterization-of-meat-goat-in-algeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/23395.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">669</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3331</span> Effect of Citric Acid and Clove on Cured Smoked Meat: A Traditional Meat Product</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Esther%20Eduzor">Esther Eduzor</a>, <a href="https://publications.waset.org/abstracts/search?q=Charles%20A.%20Negbenebor"> Charles A. Negbenebor</a>, <a href="https://publications.waset.org/abstracts/search?q=Helen%20O.%20Agu"> Helen O. Agu </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Smoking of meat enhances the taste and look of meat, it also increases its longevity, and helps preserve the meat by slowing down the spoilage of fat and growth of bacteria. The Lean meat from the forequarter of beef carcass was obtained from the Maiduguri abattoir. The meat was cut into four portions with weight ranging from 525-545 g. The meat was cut into bits measuring about 8 cm in length, 3.5 cm in thickness and weighed 64.5 g. Meat samples were washed, cured with various concentration of sodium chloride, sodium nitrate, citric acid and clove for 30 min, drained and smoked in a smoking kiln at a temperature range of 55-600°C, for 8 hr a day for 3 days. The products were stored at ambient temperature and evaluated microbiologically and organoleptically. In terms of processing and storage there were increases in pH, free fatty acid content, a decrease in water holding capacity and microbial count of the cured smoked meat. The panelists rated control samples significantly (p < 0.05) higher in terms of colour, texture, taste and overall acceptability. The following organisms were isolated and identified during storage: Bacillus specie, Bacillus subtilis, streptococcus, Pseudomonas, Aspergillus niger, Candida and Penicillium specie. The study forms a basis for new product development for meat industry. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=citric%20acid" title="citric acid">citric acid</a>, <a href="https://publications.waset.org/abstracts/search?q=cloves" title=" cloves"> cloves</a>, <a href="https://publications.waset.org/abstracts/search?q=smoked%20meat" title=" smoked meat"> smoked meat</a>, <a href="https://publications.waset.org/abstracts/search?q=bioengineering" title=" bioengineering"> bioengineering</a> </p> <a href="https://publications.waset.org/abstracts/21685/effect-of-citric-acid-and-clove-on-cured-smoked-meat-a-traditional-meat-product" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21685.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">445</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3330</span> Prevalence of Rabbit Coccidia in Medea Province, Algeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20Sadek%20Bachene">Mohamed Sadek Bachene</a>, <a href="https://publications.waset.org/abstracts/search?q=Soraya%20Temim"> Soraya Temim</a>, <a href="https://publications.waset.org/abstracts/search?q=Hassina%20Ainbaziz"> Hassina Ainbaziz</a>, <a href="https://publications.waset.org/abstracts/search?q=Asma%20Bachene"> Asma Bachene</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Coccidiosis has an economic impact for poultry and livestock. The current study examined the prevalence ofEimeria infections in domestic rabbits in Medea province, North of Algeria. A total of 414 faecal samples were collected from 50 farms in six regions of the province. Each faecal sample was subjected to oocyst counting andisolation. The Eimeria species from samples containing isolated and sporulatedoocysts were morphologically identified microscopically. The overall prevalence of coccidial infections was 47.6% (197/414). Weaners had the highest prevalence (77%, 77/100, p<0.0001), followed by growing rabbits (46.8%, 30/64), and the adult rabbits showed the lowest prevalence (36 %, 18/50). In breeding rabbits, females were more infected with a prevalence of40% (p<0.0001). Eleven rabbit Eimeria’s species were present and identified from oocyst positive samples. Eimeriamagna and Eimeria media were the most prevalent species (47.6% and 47.3%). Sulfonamides showed a better protection against rabbit coccidiosis than colistin and trimethoprim association (p< 0.0001, the prevalence of 23.3% vs.65.3%, respectively). These results indicated that the prevalence of coccidiosis is high among the rabbit population inMedea province, North of Algeria. As a conclusion, it seems that the epidemiological situation of rabbit coccidiosisin Medea province must be taken into consideration in order to minimize the economic losses caused by this parasitosis. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=eimeria" title="eimeria">eimeria</a>, <a href="https://publications.waset.org/abstracts/search?q=oryctolagus%20cuniculus" title=" oryctolagus cuniculus"> oryctolagus cuniculus</a>, <a href="https://publications.waset.org/abstracts/search?q=rabbit" title=" rabbit"> rabbit</a>, <a href="https://publications.waset.org/abstracts/search?q=sulfonamides" title=" sulfonamides"> sulfonamides</a> </p> <a href="https://publications.waset.org/abstracts/158525/prevalence-of-rabbit-coccidia-in-medea-province-algeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/158525.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">107</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3329</span> Protein Quality of Game Meat Hunted in Latvia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Vita%20Strazdina">Vita Strazdina</a>, <a href="https://publications.waset.org/abstracts/search?q=Aleksandrs%20Jemeljanovs"> Aleksandrs Jemeljanovs</a>, <a href="https://publications.waset.org/abstracts/search?q=Vita%20Sterna"> Vita Sterna</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Not all proteins have the same nutritional value, since protein quality strongly depends on its amino acid composition and digestibility. The meat of game animals could be a high protein source because of its well-balanced essential amino acids composition. Investigations about biochemical composition of game meat such as wild boar (Sus scrofa scrofa), roe deer (Capreolus capreolus) and beaver (Castor fiber) are not very much. Therefore, the aim of the investigation was evaluate protein composition of game meat hunted in Latvia. The biochemical analysis, evaluation of connective tissue and essential amino acids in meat samples were done, the amino acids score were calculate. Results of analysis showed that protein content 20.88-22.05% of all types of meat samples is not different statistically. The content of connective tissue from 1.3% in roe deer till 1.5% in beaver meat allowed classified game animal as high quality meat. The sum of essential amino acids in game meat samples were determined 7.05–8.26g100g-1. Roe deer meat has highest protein content and lowest content of connective tissues among game meat hunted in Latvia. Concluded that amino acid score for limiting amino acids phenylalanine and tyrosine is high and shows high biological value of game meat. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dietic%20product" title="dietic product">dietic product</a>, <a href="https://publications.waset.org/abstracts/search?q=game%20meat" title=" game meat"> game meat</a>, <a href="https://publications.waset.org/abstracts/search?q=amino%20acids" title=" amino acids"> amino acids</a>, <a href="https://publications.waset.org/abstracts/search?q=scores" title=" scores"> scores</a> </p> <a href="https://publications.waset.org/abstracts/10553/protein-quality-of-game-meat-hunted-in-latvia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/10553.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">321</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3328</span> The Influences of Marketplace Knowledge, General Product Class Knowledge, and Knowledge in Meat Product with Traceability on Trust in Meat Traceability</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kawpong%20Polyorat">Kawpong Polyorat</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Since the outbreak of mad cow disease and bird flu, consumers have become more concerned with meat quality and safety. As a result, meat traceability is adopted as one approach to handle consumers’ concern in this issue. Nevertheless, in Thailand, meat traceability is rarely used as a marketing tool to persuade consumers. As a consequence, the present study attempts to understand consumer trust in the meat traceability system by conducting a study in this country to examine the impact of three types of consumer knowledge on this trust. The study results reveal that out of three types of consumer knowledge, marketplace knowledge was the sole predictor of consumer trust in meat traceability and it has a positive influence. General product class knowledge and knowledge in meat products with traceability, however, did not significantly influence consumer trust. The research results provide several implications and directions for future study. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=consumer%20knowledge" title="consumer knowledge">consumer knowledge</a>, <a href="https://publications.waset.org/abstracts/search?q=marketing" title=" marketing"> marketing</a>, <a href="https://publications.waset.org/abstracts/search?q=product%20knowledge" title=" product knowledge"> product knowledge</a>, <a href="https://publications.waset.org/abstracts/search?q=traceability" title=" traceability"> traceability</a> </p> <a href="https://publications.waset.org/abstracts/55321/the-influences-of-marketplace-knowledge-general-product-class-knowledge-and-knowledge-in-meat-product-with-traceability-on-trust-in-meat-traceability" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/55321.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">325</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3327</span> Life Cycle-Based Analysis of Meat Production: Ecosystem Impacts</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Michelle%20Zeyuan%20Ma">Michelle Zeyuan Ma</a>, <a href="https://publications.waset.org/abstracts/search?q=Hermann%20Heilmeier"> Hermann Heilmeier</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Recently, meat production ecosystem impacts initiated many hot discussions and researchers, and it is a difficult implementation to reduce such impacts due to the demand of meat products. It calls for better management and control of ecosystem impacts from every aspects of meat production. This article analyzes the ecosystem impacts of meat production based on meat products life cycle. The analysis shows that considerable ecosystem impacts are caused by different meat production steps: initial establishment phase, animal raising, slaughterhouse processing, meat consumption, and wastes management. Based on this analysis, the impacts are summarized as: leading factor for biodiversity loss; water waste, land use waste and land degradation; greenhouse gases emissions; pollution to air, water, and soil; related major diseases. The article also provides a discussion on a solution-sustainable food system, which could help in reducing ecosystem impacts. The analysis method is based on the life cycle level, it provides a concept of the whole meat industry ecosystem impacts, and the analysis result could be useful to manage or control meat production ecosystem impacts from investor, producer and consumer sides. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=eutrophication" title="eutrophication">eutrophication</a>, <a href="https://publications.waset.org/abstracts/search?q=life%20cycle%20based%20analysis" title=" life cycle based analysis"> life cycle based analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainable%20food" title=" sustainable food"> sustainable food</a>, <a href="https://publications.waset.org/abstracts/search?q=waste%20management" title=" waste management"> waste management</a> </p> <a href="https://publications.waset.org/abstracts/91199/life-cycle-based-analysis-of-meat-production-ecosystem-impacts" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/91199.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">220</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3326</span> Effect of Thermal Pretreatment on Functional Properties of Chicken Protein Hydrolysate</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nutnicha%20Wongpadungkiat">Nutnicha Wongpadungkiat</a>, <a href="https://publications.waset.org/abstracts/search?q=Suwit%20Siriwatanayotin"> Suwit Siriwatanayotin</a>, <a href="https://publications.waset.org/abstracts/search?q=Aluck%20Thipayarat"> Aluck Thipayarat</a>, <a href="https://publications.waset.org/abstracts/search?q=Punchira%20Vongsawasdi"> Punchira Vongsawasdi</a>, <a href="https://publications.waset.org/abstracts/search?q=Chotika%20Viriyarattanasak"> Chotika Viriyarattanasak</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Chicken products are major export product of Thailand. With a dramatically increasing consumption of chicken product in the world, there are abundant wastes from chicken meat processing industry. Recently, much research in the development of value-added products from chicken meat industry has focused on the production of protein hydrolysate, utilized as food ingredients for human diet and animal feed. The present study aimed to determine the effect of thermal pre-treatment on functional properties of chicken protein hydrolysate. Chicken breasts were heated at 40, 60, 80 and 100ºC prior to hydrolysis by Alcalase at 60ºC, pH 8 for 4 hr. The hydrolysate was freeze-dried, and subsequently used for assessment of its functional properties molecular weight by gel electrophoresis (SDS-PAGE). The obtained results show that increasing the pre-treatment temperature increased oil holding capacity and emulsion stability while decreasing antioxidant activity and water holding capacity. The SDS-PAGE analysis showed the evidence of protein aggregation in the hydrolysate treated at the higher pre-treatment temperature. These results suggest the connection between molecular weight of the hydrolysate and its functional properties. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chicken%20protein%20hydrolysate" title="chicken protein hydrolysate">chicken protein hydrolysate</a>, <a href="https://publications.waset.org/abstracts/search?q=enzymatic%20hydrolysis" title=" enzymatic hydrolysis"> enzymatic hydrolysis</a>, <a href="https://publications.waset.org/abstracts/search?q=thermal%20pretreatment" title=" thermal pretreatment"> thermal pretreatment</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20properties" title=" functional properties"> functional properties</a> </p> <a href="https://publications.waset.org/abstracts/56093/effect-of-thermal-pretreatment-on-functional-properties-of-chicken-protein-hydrolysate" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/56093.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">270</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3325</span> The Effect of Sea Buckthorn (Hippophae rhamnoides L.) Berries on Some Quality Characteristics of Cooked Pork Sausages</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Anna%20M.%20Salejda">Anna M. Salejda</a>, <a href="https://publications.waset.org/abstracts/search?q=Urszula%20Tril"> Urszula Tril</a>, <a href="https://publications.waset.org/abstracts/search?q=Gra%C5%BCyna%20Krasnowska"> Grażyna Krasnowska</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this study was to analyze selected quality characteristics of cooked pork sausages manufactured with the addition of Sea buckthorn (Hippophae rhamnoides L.) berries preparations. Stuffings of model sausages consisted of pork, backfat, water and additives such a curing salt and sodium isoascorbate. Functional additives used in production process were two preparations obtained from dried Sea buckthorn berries in form of powder and brew. Powder of dried berries was added in amount of 1 and 3 g, while water infusion as a replacement of 50 and 100% ice water included in meat products formula. Control samples were produced without functional additives. Experimental stuffings were heat treated in water bath and stored for 4 weeks under cooled conditions (4±1ºC). Physical parameters of colour, texture profile and technological parameters as acidity, weight losses and water activity were estimated. The effect of Sea buckthorn berries preparations on lipid oxidation during storage of final products was determine by TBARS method. Studies have shown that addition of Sea buckthorn preparations to meat-fatty batters significant (P≤0.05) reduced the pH values of sausages samples after thermal treatment. Moreover, the addition of berries powder caused significant differences (P ≤ 0.05) in weight losses after cooking process. Analysis of results of texture profile analysis indicated, that utilization of infusion prepared from Sea buckthorn dried berries caused increase of springiness, gumminess and chewiness of final meat products. At the same time, the highest amount of Sea buckthorn berries powder in recipe caused the decrease of all measured texture parameters. Utilization of experimental preparations significantly decreased (P≤0.05) lightness (L* parameter of color) of meat products. Simultaneously, introduction of 1 and 3 grams of Sea buckthorn berries powder to meat-fatty batter increased redness (a* parameter) of samples under investigation. Higher content of substances reacting with thiobarbituric acid was observed in meat products produced without functional additives. It was observed that powder of Sea buckthorn berries added to meat-fatty batters caused higher protection against lipid oxidation in cooked sausages. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=sea%20buckthorn" title="sea buckthorn">sea buckthorn</a>, <a href="https://publications.waset.org/abstracts/search?q=meat%20products" title=" meat products"> meat products</a>, <a href="https://publications.waset.org/abstracts/search?q=texture" title=" texture"> texture</a>, <a href="https://publications.waset.org/abstracts/search?q=color%20parameters" title=" color parameters"> color parameters</a>, <a href="https://publications.waset.org/abstracts/search?q=lipid%20oxidation" title=" lipid oxidation "> lipid oxidation </a> </p> <a href="https://publications.waset.org/abstracts/7895/the-effect-of-sea-buckthorn-hippophae-rhamnoides-l-berries-on-some-quality-characteristics-of-cooked-pork-sausages" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/7895.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">296</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3324</span> The Roles of Health Consciousness, Health Motivation, and Trust in the Purchase Intention of Meat with Traceability</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kawpong%20Polyorat">Kawpong Polyorat</a>, <a href="https://publications.waset.org/abstracts/search?q=Nathamon%20Buaprommee"> Nathamon Buaprommee </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Food safety crises including mad cow disease and bird flu have raised consumers’ concern in meat safety. In response, the meat industry has adopted traceability systems to standardize quality and safety of their meat production. Traceability, however, is still rarely positioned as a marketing tool to persuade consumers who are meat endusers. Therefore, the present study attempts to understand consumer behaviors in the context of meat with traceability system by conducting a study in Thailand where research in this area is scant. The study results, based on structural equation modeling with AMOS, reveal that, while health motivation has a significant, positive impact on traceability trust, health consciousness does not directly affect traceability. Health consciousness, nevertheless, have a positive influence on health motivation. Finally, traceability trust has a positive impact on purchase intention of meat with traceability. Research implications and future study directions conclude the study report. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=consumer%20behavior" title="consumer behavior">consumer behavior</a>, <a href="https://publications.waset.org/abstracts/search?q=health%20consciousness" title=" health consciousness"> health consciousness</a>, <a href="https://publications.waset.org/abstracts/search?q=health%20motivation" title=" health motivation"> health motivation</a>, <a href="https://publications.waset.org/abstracts/search?q=traceability" title=" traceability"> traceability</a>, <a href="https://publications.waset.org/abstracts/search?q=trust" title=" trust"> trust</a> </p> <a href="https://publications.waset.org/abstracts/12676/the-roles-of-health-consciousness-health-motivation-and-trust-in-the-purchase-intention-of-meat-with-traceability" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/12676.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">328</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3323</span> Effects of Methods of Confinement during Transportation of Market Pigs on Meat Quality</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Pongchan%20Na-Lampang">Pongchan Na-Lampang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The objective of this study was to compare the results of transport of slaughter pigs to slaughterhouse by 2 methods, i.e. individual confined and group confined on the truck on meat quality. The pigs were transported for 1 h on a distance of 70 km. The stocking densities were 0.35 m2/pig and 0.48 m2 for group and individual crate treatment, respectively. It was found that meat quality of pigs transported by 2 different methods as measured in terms of pH level (at 45 min and 48 hr post mortem), color (brightness, redness and yellowness) and water holding capacity was not significantly different. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=market%20pig" title="market pig">market pig</a>, <a href="https://publications.waset.org/abstracts/search?q=transportation" title=" transportation"> transportation</a>, <a href="https://publications.waset.org/abstracts/search?q=meat%20quality" title=" meat quality"> meat quality</a>, <a href="https://publications.waset.org/abstracts/search?q=confinement" title=" confinement"> confinement</a> </p> <a href="https://publications.waset.org/abstracts/8183/effects-of-methods-of-confinement-during-transportation-of-market-pigs-on-meat-quality" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/8183.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">389</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3322</span> Association between Single Nucleotide Polymorphism of Calpain1 Gene and Meat Tenderness Traits in Different Genotypes of Chicken: Malaysian Native and Commercial Broiler Line</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abtehal%20Y.%20Anaas">Abtehal Y. Anaas</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohd.%20Nazmi%20Bin%20Abd.%20Manap"> Mohd. Nazmi Bin Abd. Manap</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Meat Tenderness is one of the most important factors affecting consumers' assessment of meat quality. Variation in meat tenderness is genetically controlled and varies among breeds, and it is also influenced by environmental factors that can affect its creation during rigor mortis and postmortem. The final postmortem meat tenderization relies on the extent of proteolysis of myofibrillar proteins caused by the endogenous activity of the proteolytic calpain system. This calpain system includes different calcium-dependent cysteine proteases, and an inhibitor, calpastatin. It is widely accepted that in farm animals including chickens, the μ-calpain gene (CAPN1) is a physiological candidate gene for meat tenderness. This study aimed to identify the association of single nucleotide polymorphism (SNP) markers in the CAPN1 gene with the tenderness of chicken breast meat from two Malaysian native and commercial broiler breed crosses. Ten, five months old native chickens and ten, 42 days commercial broilers were collected from the local market and breast muscles were removed two hours after slaughter, packed separately in plastic bags and kept at -20ºC for 24 h. The tenderness phenotype for all chickens’ breast meats was determined by Warner-Bratzler Shear Force (WBSF). Thawing and cooking losses were also measured in the same breast samples before using in WBSF determination. Polymerase chain reaction (PCR) was used to identify the previously reported C7198A and G9950A SNPs in the CAPN1 gene and assess their associations with meat tenderness in the two breeds. The broiler breast meat showed lower shear force values and lower thawing loss rates than the native chickens (p<0.05), whereas there were similar in the rates of cooking loss. The study confirms some previous results that the markers CAPN1 C7198A and G9950A were not significantly associated with the variation in meat tenderness in chickens. Therefore, further study is needed to confirm the functional molecular mechanism of these SNPs and evaluate their associations in different chicken populations. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=CAPNl" title="CAPNl">CAPNl</a>, <a href="https://publications.waset.org/abstracts/search?q=chicken" title=" chicken"> chicken</a>, <a href="https://publications.waset.org/abstracts/search?q=meat%20tenderness" title=" meat tenderness"> meat tenderness</a>, <a href="https://publications.waset.org/abstracts/search?q=meat%20quality" title=" meat quality"> meat quality</a>, <a href="https://publications.waset.org/abstracts/search?q=SNPs" title=" SNPs"> SNPs</a> </p> <a href="https://publications.waset.org/abstracts/43350/association-between-single-nucleotide-polymorphism-of-calpain1-gene-and-meat-tenderness-traits-in-different-genotypes-of-chicken-malaysian-native-and-commercial-broiler-line" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/43350.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">245</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3321</span> Probiotics’ Antibacterial Activity on Beef and Camel Minced Meat at Altered Ranges of Temperature</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rania%20Samir%20Zaki">Rania Samir Zaki </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Because of their inhibitory effects, selected probiotic Lactobacilli may be used as antimicrobial against some hazardous microorganisms responsible for spoilage of fresh minced beef (cattle) minced meat and camel minced meat. Lactic acid bacteria were isolated from camel meat. These included 10 isolates; 1 <em>Lactobacillus fermenti</em>, 4 <em>Lactobacillus plantarum</em>, 4 <em>Lactobacillus pulgaricus</em>, 3 <em>Lactobacillus acidophilus</em> and 1 <em>Lactobacillus brevis</em>. The most efficient inhibitory organism was <em>Lactobacillus plantarum </em>which can be used as a propiotic with antibacterial activity. All microbiological analyses were made at the time 0, first day and the second day at altered ranges of temperature [4±2 ⁰C (chilling temperature), 25±2 ⁰C, and 38±2 ⁰C]. Results showed a significant decrease of pH 6.2 to 5.1 within variant types of meat, in addition to reduction of Total Bacterial Count, Enterococci, <em>Bacillus cereus</em> and <em>Escherichia coli</em> together with the stability of Coliforms and absence of <em>Staphylococcus aureus</em>. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antibacterial" title="antibacterial">antibacterial</a>, <a href="https://publications.waset.org/abstracts/search?q=camel%20meat" title=" camel meat"> camel meat</a>, <a href="https://publications.waset.org/abstracts/search?q=inhibition" title=" inhibition"> inhibition</a>, <a href="https://publications.waset.org/abstracts/search?q=probiotics" title=" probiotics"> probiotics</a> </p> <a href="https://publications.waset.org/abstracts/60768/probiotics-antibacterial-activity-on-beef-and-camel-minced-meat-at-altered-ranges-of-temperature" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/60768.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">299</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3320</span> Result of Fatty Acid Content in Meat of Selenge Breed Younger Cattle</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Myagmarsuren%20Soronzonjav">Myagmarsuren Soronzonjav</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20Togtokhbayar"> N. Togtokhbayar</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20Davaahuu"> L. Davaahuu</a>, <a href="https://publications.waset.org/abstracts/search?q=B.%20Minjigdorj"> B. Minjigdorj</a>, <a href="https://publications.waset.org/abstracts/search?q=Seong%20Gu%20Hwang"> Seong Gu Hwang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The number of natural or organic product consumers is increased in recent years and this healthy demand pushes to increase usage of healthy meat. At the same time, consumers pay more attention on the healthy fat, especially on unsaturated fatty acids. These long chain carbohydrates reduce heart diseases, improve memory and eye sight and activate the immune system. One of the important issues to be solved for our Mongolia’s food security is to provide healthy, fresh, widely available and cheap meat for the population. Thus, an importance of the Selenge breed meat production is increasing in order to supply the quality meat food security since the Selenge breed cattle are rapidly multiplied, beneficial in term of income, the same quality as Mongolian breed, and well digested for human body. We researched the lipid, unsaturated and saturated fatty acid contents of meat of Selenge breed younger cattle by their muscle types. Result of our research reveals that 11 saturated fatty acids are detected. For the content of palmitic acid among saturated fatty acids, 23.61% was in the sirloin meat, 24.01% was in the round and chuck meat, and 24.83% was in the short loin meat. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chromatogram" title="chromatogram">chromatogram</a>, <a href="https://publications.waset.org/abstracts/search?q=gas%20chromatography" title=" gas chromatography"> gas chromatography</a>, <a href="https://publications.waset.org/abstracts/search?q=organic%20resolving" title=" organic resolving"> organic resolving</a>, <a href="https://publications.waset.org/abstracts/search?q=saturated%20and%20unsaturated%20fatty%20acids" title=" saturated and unsaturated fatty acids"> saturated and unsaturated fatty acids</a> </p> <a href="https://publications.waset.org/abstracts/55605/result-of-fatty-acid-content-in-meat-of-selenge-breed-younger-cattle" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/55605.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">268</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3319</span> Fatty Acid Profile of Meat from Lambs Fed on Diets Containing Mulberry Hay</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20G.%20Silva%20Sobrinho">A. G. Silva Sobrinho</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20G.%20A.%20Cirne"> L. G. A. Cirne</a>, <a href="https://publications.waset.org/abstracts/search?q=V.%20T.%20Santana"> V. T. Santana</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this trial was to evaluate fatty acid profile of meat from lambs fed on diets containing 0, 12.5 and 25.0% mulberry hay as a substitute for the concentrate. Twenty-four feedlot Ile de France lambs (average weight of 15kg and average age of 60 days) were randomized to receive the different diets and slaughtered at 32kg body weight. Increases were observed in the concentrations of the saturated pentadecanoic, heptadecanoic and arachidic fatty acids; of the monounsaturated nervonic fatty acid and of the polyunsaturated α-linolenic, ɣ-linolenic and eicosapentaenoic fatty acids. Increased conjugated linoleic acid (CLA) was also found in the meat of lambs fed on 12.5% mulberry hay. In addition, the omega-3 composition was augmented, while the omega-3/omega-6 ratio was decreased in mulberry hay-fed animals. In conclusion, a more desirable fatty acid profile was observed in lamb meat following the substitution of mulberry hay in the concentrate of fed, resulting in improved nutritional characteristics of the meat. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=alternative%20food" title="alternative food">alternative food</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acids" title=" fatty acids"> fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=feedlot" title=" feedlot"> feedlot</a>, <a href="https://publications.waset.org/abstracts/search?q=sheep%20meat" title=" sheep meat"> sheep meat</a> </p> <a href="https://publications.waset.org/abstracts/9723/fatty-acid-profile-of-meat-from-lambs-fed-on-diets-containing-mulberry-hay" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/9723.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">465</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3318</span> Papaya Leaf in Broiler Chicken Feed Reducing Lipid Peroxidation of Meat</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20Ebrahimi">M. Ebrahimi</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Maroufyan"> E. Maroufyan</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Shakeri"> M. Shakeri</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Oskoueian"> E. Oskoueian</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20F%20Soleimani"> A. F Soleimani</a>, <a href="https://publications.waset.org/abstracts/search?q=Y.%20M.%20Goh"> Y. M. Goh </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Lipid peroxidation is a main reason of low quality in meat and meat products. The free radical chain reaction is the major process of lipid peroxidation and reactive oxygen species (ROS) such as hydroxyl radical and hydroperoxyl radical are the main starter of the chain reaction. Papaya leaf contains several secondary metabolites which can be used as a potential antioxidant in broiler feed. Hence, this research was carried out to evaluate the potential of papaya leaf to prevent lipid peroxidation and enhance the antioxidant activity of breast meat of broiler chicken. The results showed that supplementation of papaya leaf at 5%, significantly (p < 0.05) reduced the lipid peroxidation compared to control group. The supplementation of papaya leaf prevented from lipid peroxidation and enhanced the antioxidant activity of the broiler breast meat significantly (p < 0.05) after different storage periods. Papaya leaf reduced the lipid oxidation of meat during storage with strong free radical-scavenging ability. In conclusion, supplementation of papaya leaf in broiler diet to have high quality meat is recommended. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title="antioxidant activity">antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=papaya%20leaf" title=" papaya leaf"> papaya leaf</a>, <a href="https://publications.waset.org/abstracts/search?q=breast%20meat" title=" breast meat"> breast meat</a>, <a href="https://publications.waset.org/abstracts/search?q=lipid%20peroxidation" title=" lipid peroxidation"> lipid peroxidation</a> </p> <a href="https://publications.waset.org/abstracts/17709/papaya-leaf-in-broiler-chicken-feed-reducing-lipid-peroxidation-of-meat" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/17709.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">605</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3317</span> Factors Affecting Consumers’ Willingness to Pay for Chicken Meat from Biosecure Farms</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Veronica%20Sri%20Lestari">Veronica Sri Lestari</a>, <a href="https://publications.waset.org/abstracts/search?q=Asmuddin%20Natsir"> Asmuddin Natsir</a>, <a href="https://publications.waset.org/abstracts/search?q=Hasmida%20Karim"> Hasmida Karim</a>, <a href="https://publications.waset.org/abstracts/search?q=Ian%20Patrick"> Ian Patrick</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The research aimed at investigating the factors affecting consumers’ willingness to pay for chicken meat from biosecure farms. The research was conducted in Makassar City, South Sulawesi Province, Indonesia. Samples were taken using random sampling technique in two supermarkets namely Lotte Mart and Gelael. Total samples were 50 respondents which comprised the chicken meat consumers. To find out the consumers’ willingness to pay for chicken meat from the biosecure farms, the contingent valuation method was utilized. Data were collected through interviews and questionnaires. Probit Logistic was estimated to examine the factors affecting the consumers’ willingness to pay for at the premium price for chicken meat from the biosecure farms. The research indicates that the education and income affect significantly the consumers’ willingness to pay for chicken meat from the biosecure farms (P < 0.05). The results of the study will be beneficial for the policy makers, producers, consumers and those conducting research. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biosecure" title="biosecure">biosecure</a>, <a href="https://publications.waset.org/abstracts/search?q=chicken" title=" chicken"> chicken</a>, <a href="https://publications.waset.org/abstracts/search?q=farms" title=" farms"> farms</a>, <a href="https://publications.waset.org/abstracts/search?q=consumer" title=" consumer"> consumer</a>, <a href="https://publications.waset.org/abstracts/search?q=willingness-to-pay" title=" willingness-to-pay"> willingness-to-pay</a> </p> <a href="https://publications.waset.org/abstracts/48035/factors-affecting-consumers-willingness-to-pay-for-chicken-meat-from-biosecure-farms" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/48035.pdf" target="_blank" class="btn btn-primary 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