Effects of natural antioxidants and thermal treatment on quality of meat from Bonsmara and non-descripts cattle

The broad objective of this study was to determine the effects of natural antioxidants and thermal treatment on quality of meat from Bonsmara and non-descript cattle. A survey was conducted among 222 consumers in Alice (Fort Hare University community), Eastern Cape Province to determine the level of their awareness on application of antioxidants as preservatives in meat and meat products during storage. Representative samples of Muscularis longissimuss thoracis et lumborum and liver were collected from each carcass of Bonsmara (n=40) and non-descript (n=40) cattle reared on natural pasture to determine the effect of natural antioxidants and thermal treatment on their quality. The results from the survey revealed that 51.35 percent of the respondents had not heard about the use of antioxidant as preservatives in meat products. However, among the remaining respondents (48.65 percent) that were aware of antioxidant and its use as preservative, about 19 percent knew of natural antioxidants, 35 percent synthetic antioxidants while 46 percent had knowledge of both. The results further revealed that the majority of the respondents (82 percent) that had knowledge of natural antioxidants were concerned about the use of synthetic antioxidants in meat and meat products due to their health consequences. The in vitro antioxidant and antibacterial analyses of Bidens pilosa and Moringa oleifera leaf extracts revealed that they contain rich bioactive compounds. Furthermore, the addition of leaf extracts from Moringa oleifera (ML, 0.05 and 0.1 percent w/w) and Biden pilosa (BP, 0.05 and 0.1 percent w/w) to ground raw beef as a natural antioxidant were found to improve the physicochemical, oxidative stability and microbiological qualities of meat compared to the control (meat without extract) and BHT treatment (0.02 percent w/w) during 6 days storage at 40 C. Cattle breed did not have much effect on colour parameters. However, the overall pH of ground beef treated with extracts showed lower values than control and BHT treated beef. Also, ground beef samples containing extracts exhibited (P < 0.05) better colour stability, especially higher redness (a* values), than the control. The formation of TBARS in beef samples treated with extracts was significantly (P < 0.05) lower than the control and BHT treatment. The antibacterial assay of the extracts revealed an appreciable broad spectrum activity against the tested bacteria and microbial counts in ground beef samples compared to control and BHT group. Ground beef treated with plant extracts exhibited lower microbial and lactic acid bacterial counts (P < 0.05) at day 0 and 3 than control samples. Moreover, it was observed that application of sous vides thermal method did not significantly affect the fatty acids and mineral loss in beef and liver across the treatments. However, the total concentration of MUFA was lower in raw liver (20.11±2.38 - 21.08±1.23 percent) than in beef (40.22±1.90 - 42.53±1.29 percent), while total PUFA content were higher in liver (30.73±2.60 - 31.11±1.19 percent) than in beef samples (10.13±3.36 - 11.02±2.74 percent) (p < 0.05). The results also revealed that liver samples from Bonsmara and non-descript cattle had a higher percentage of intramuscular fat content of 4.67 ± 0.53 percent and 4.44 ± 0.53 percent respectively, and fat free dry matter of 27.51 ± 1.05 percent and 25.73 ± 1.05 percent, respectively, than the beef samples (p < 0.05). The concentrations of Mg (52.80±0.22 - 53.70±0.02mg/100g) and Zn (8.90±0.15 - 19.60±0.15mg/100g) were higher in beef than liver samples. The level of Ca (17.00±0.17 - 17.50 ± 0.17mg/100g) in liver was higher than that of beef samples. It was concluded that most consumers preferred the use of natural antioxidants in meat products than synthetic antioxidants due to their health risk. The effectiveness of M. oleifera and B. pilosa leaf extracts on meat quality also revealed that these plants are promising candidates as natural preservatives and their application should be considered in the meat industry. Lastly, findings from this study showed that application of the sous vide technique could protect meat products from nutritional loss during thermal treatment

Veterinary Drug Residues in Meat and Meat Products: Occurrence, Detection and Implications

Application of veterinary drugs in livestock production is inevitable as they are essential for treatment of diseases, prevention of diseases, modification of physiological functions, improvement of growth and productivity as well as for ensuring food safety. However, recent reports have revealed that the use of veterinary drugs in large amounts and consistently could result in deposition of antimicrobial residues in muscle and organs of animal. Consumption of these residues in animal products may pose health risk to consumers including development of antibiotic resistance bacteria, allergy, reproductive disorder and hypersensitivity reaction. It is in line with this that this chapter seeks to examine the cause, occurrence, mode of detection, health implication and possible solution to veterinary drugs residues in meat and meat products

Wild sunflower and goat weed leaf meals composite-mix supplementation in broiler chickens: effects on performance, health status and meat

Article Details: Received: 2020-04-02 | Accepted: 2020-06-19 | Available online: 2020-12-31https://doi.org/10.15414/afz.2020.23.04.205-212Three hundred 1-day old Cobb 500 broiler chickens were randomly assigned to five experimental diets (60 birds/diet; 10 birds/ replicate) using a completely randomized design to assess the effects of wild sunflower and goat weed leaf meals composite mix (CLM) in broiler chickens. At the starter and finisher phases, a basic diet was formulated, divided into five equal parts and tagged diets 1 to 5. Diets 1 and 2 had 0% and 1.1% Oxytetracycline (Oxyt) supplementation; while the diets 3, 4 and 5 were supplemented with 0.4%, 0.8% and 1.2% CLM, respectively. In starter and finisher phases, the highest (P 0.05) to those fed 0.4% CLM, but significantly better (P <0.05) the birds fed the control diet. The dietary CLM supplementation caused increased (P <0.05) serum catalase and glutathione peroxidase concentration. The meat cholesterol levels of the birds were significantly (P <0.05) reduced by dietary CLM supplementation. Conclusively, the CLM supplementation at 0.8% and 1.2% enhanced the BWG. CLM supplementation at 0.4%, 0.8 and 1.2% increased the serum glutathione peroxidase and catalase activity and reduced the broiler’s meat cholesterol.Keywords: phytogens, avian, performance, health status, growth promotersReferencesADETUYI, F.O., KARIGIDI, K.O., AKINTIMEHIN, E.S. and ADEYEMO, O.N. (2018) Antioxidant properties of Ageratum conyzoides L. Asteraceae leaves. Bangladesh Journal of Scientific and Industrial Research, 53(4), 265–276.AEBI, H. (1974) Catalase estimation. In: Bergmeyer HV (ed) Methods of enzymatic analysis. 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Consumers’ Preference and Factors Influencing Offal Consumption in Amathole District Eastern Cape, South Africa

This study was conducted to determine the consumers&rsquo; perceptions and factors influencing offal meat consumption in Amathole District in the Eastern Cape Province of South Africa. A total of 202 consumers from Amathole District were randomly sampled from three municipalities. The study revealed that consumers were more influenced by the freshness, price, and availability of the product and these factors determine the point of purchase. The most preferred purchase-point for offal meat in this study was butchery. However, sheep offal was more preferred to cattle offal. The point of purchase, however, remains a prominent factor among other factors that could influence decision making for any consumer. When it comes to offal meat, the results showed that the majority of consumers purchased more liver, intestine, and tripe, which is because they are often sold in a combo at the butchery. Furthermore, it was revealed that consumers have nutritional knowledge of the offal meat products before making their purchase but health reasons emerged as a factor that the consumers considered the least at the point of purchase

Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle

The global meat industry is characterised by a growing interest in natural preservative additives. This study determined the effect of sweet basil (Ocimum basilicum L.) essential oil (SBEO) on colour and lipid oxidation in minced beef. The phytoconstituents of SBEO were analyzed by gas chromatography mass spectrometry. Thereafter, minced beef samples from Nguni and Boran cattle were treated with either no additives (control, C) or SBEO added at 2% (SB2), 4% (SB4), or 6% (SB6). The meat samples were aerobically packaged and stored (4 ± 1°C) for seven days for measurement of lightness (L⁎), redness (a⁎), yellowness (b⁎), hue, chroma, and lipid oxidation (acid-reactive substances, TBARS) on days 0, 4, and 7. Thirty-two bioactive compounds with reported antioxidant and antimicrobial and activities were identified in SBEO, including Estragole (41.40%), 1, 6-Octadien-3-ol, 3,7-dimethyl (29.49%), and trans-.alpha.-Bergamotene (5.32%). On days 0, 4, and 7, SB2, SB4, and SB6 had higher (P < 0.05) L⁎, a⁎, b⁎, hue, and chroma values; and on days 0 and 4 TBARS were lower (P < 0.05) in SB2 and SB4 than C and SB6. The addition of 2% and 4% SBEO improved colour and lipid oxidative stability, demonstrating potential for its use as a natural antioxidant additive in meat

Assessment of Turkey Farming Management Practices by Small-Scale Rural Farmers in Eastern Nigeria

A survey of rural turkey farmers was conducted in three villages in the Eastern part of Nigeria, namely: Amukwa, Amaeze and Nguru. The aim of the study was to assess the prevailing management and production practices of turkey farmers in the area. Information obtained included flock size, reasons for keeping birds, breeding and management practices among others. The multistage random sampling method was used to collect information from 180 respondents. Results obtained revealed variability in response among flock sizes (1–20), with most (90%) respondents being part-time farmers. Mean scores, in terms of the level of adoption of standard management practices by turkey farmers, were given as cleaning and disinfection of pen before restocking ( = 4.60), removal of droppings ( = 4.57), and changing and replacement of litters ( = 4.4). Beak trimming ( = 1.27) was the lowestranked farm practice by farmers. It was concluded that the management practices and production of turkey in the study area are below standard when compared to those in developed societies. Adequate support for farmers in terms of finance and regular training, among others, by relevant agencies including the government may help improve the production of turkey in the area

Assessment of Turkey Farming Management Practices by Small-Scale Rural Farmers in Eastern Nigeria

A survey of rural turkey farmers was conducted in three villages in the Eastern part of Nigeria, namely: Amukwa, Amaeze and Nguru. The aim of the study was to assess the prevailing management and production practices of turkey farmers in the area. Information obtained included flock size, reasons for keeping birds, breeding and management practices among others. The multistage random sampling method was used to collect information from 180 respondents. Results obtained revealed variability in response among flock sizes (1–20), with most (90%) respondents being part-time farmers. Mean scores, in terms of the level of adoption of standard management practices by turkey farmers, were given as cleaning and disinfection of pen before restocking ( = 4.60), removal of droppings ( = 4.57), and changing and replacement of litters ( = 4.4). Beak trimming ( = 1.27) was the lowestranked farm practice by farmers. It was concluded that the management practices and production of turkey in the study area are below standard when compared to those in developed societies. Adequate support for farmers in terms of finance and regular training, among others, by relevant agencies including the government may help improve the production of turkey in the area