Quality Traits of Meat from Young Limousin, Charolais and Hereford Bulls

The objective of this study was to determine the effects of beef cattle breed and muscle type on the proximate chemical composition and quality traits of meat, including processing suitability. The experimental materials comprised samples of musculus longissimus dorsi (LD muscle) and musculus semitendinosus (ST muscle) collected from the carcasses of young Limousin, Charolais and Hereford bulls. The chemical composition, texture, hydration and color parameters of LD and ST muscles were determined. Meat from Limousin and Charolais bulls, characterized by higher body mass at slaughter contained more protein than meat from Hereford bulls. Meat from Hereford bulls had a higher fat content, compared with the other two breeds. Texture parameters, including hardness, gumminess and chewiness, varied depending on muscle type and cattle breed. An analysis of the maximum shear force values showed that the mechanical properties of beef also varied depending on cattle breed and muscle type

Changes in the Quality of Plain Yogurt Made From Cow’s, Goat’s, and Sheep’s Milk Within the Shelf Life

The aim of this study was to compare selected physicochemical properties, the fatty acid profile, and the content of vitamins A and E in plain yogurt (Y) made from cow’s (YC), goat’s (YG), and sheep’s milk (YS), and to monitor changes in these parameters within the shelf life of the analyzed products. The products were supplied by three manufacturers. Each group consisted of yogurts from three different batches, and each batch was represented by two products. The quality of the first product was analyzed in the middle of shelf life, and the quality of the second product was analyzed at the end of shelf life (E, last day). The products were stored at a temperature of 4○C until analysis. An analysis performed at date M demonstrated that YC had the highest (p ≤ 0.05) values of yellowness (b*) and titratable acidity, and the lowest (p ≤ 0.05) content of vitamins A and E; YG had the highest (p ≤ 0.05) values of redness (a*) and the lowest (p ≤ 0.05) value of b*; YS had the highest (p ≤ 0.05) values of lightness (L*) and pH, the highest (p ≤ 0.05) content of vitamins A and E, and the lowest (p ≤ 0.05) values of a* and titratable acidity. YC and YS were characterized by higher (p ≤ 0.05) values of chroma (C*) than YG. YC and YG were characterized by higher (p ≤ 0.05) values of UFA/SFA, MUFA/SFA, DFA/OFA, and n-6/n-3 PUFA ratios, compared with YS. The n-6/n-3 PUFA ratio was also higher (p ≤ 0.05) in YG than in YC. In comparison with YC, YG and YS had higher (p ≤ 0.05) values of the PUFA/SFA ratio and EFA concentrations, and the highest (p ≤ 0.05) values were noted in YS. Measurements conducted at date E revealed a decrease (p ≤ 0.05) in the value of a* and vitamin E content in YC, an increase in the value of L* in YG, and an increase in the value of a*, a decrease in the values of b*, C* and pH, and a decrease in vitamin E content in YS. Titratable acidity increased (p ≤ 0.05) in all types of Y. Changes in the nutritional value of fat (a decrease in the values of UFA/SFA, MUFA/SFA, and PUFA/SFA ratios, a decrease in EFA concentrations, and an increase in the n-6/n-3 PUFA ratio) were significant (p ≤ 0.05) only in YC. The results of the study indicate that YG was characterized by the highest stability, and YC was characterized by the lowest stability during storage

Effect of vitamin C fortification on the quality of cow's and goat's yoghurt

Abstract Yoghurt is one of the well‐known fermented dairy products that play an important role in the human diet. At present, products made of goat's milk are becoming more popular. This study was conducted to evaluate the effect of physicochemical properties of yoghurt fortified with vitamin C. Six different yoghurts were developed: from goat's and cow's milk without any addition, with L‐ascorbic acid and acerola addition. The results showed that the addition of L‐ascorbic acid significantly decreased pH. Based on the sensory evaluation, the natural cow's yoghurt has scored higher in the overall rating among yoghurts. The addition of L‐ascorbic acid to natural goat's yoghurt positively affected the color, taste, flavor, and consistency. In the case of cow's milk yoghurt, the addition of L‐ascorbic acid and acerola deteriorated the taste of the product

Effect of dietary supplementation with β-hydroxy-β-methylbutyrate on stress parameters in goat kids

The objective of this study was to determine the effect of dietary supplementation with β-hydroxy-β-methylbutyric acid (HMB) on live weight loss and selected blood parameters in goat kids after transportation to the slaughterhouse. The study was performed with goat kids that were weaned at 30 days of age and divided into two groups (GK): a control group and an experimental group whose diet was supplemented with HMB (at 50 mg kg−1 of BW) for 60 consecutive days. At the end of the 90-day rearing period, the animals were fasted for 12 h (with access to water) and were transported to the slaughterhouse in the following morning. Blood for analysis was sampled before transportation (BST1) and after unloading in the slaughterhouse (BST2). The animals were weighed on the same dates to determine live weight loss. Red blood cell counts (RBC), white blood cell counts (WBC), hemoglobin concentration (HGB), hematocrit (HCT), neutrophil to lymphocyte (N:L) ratio, and cortisol and glucose concentrations were determined in the sampled blood. The experimental goat kids were characterized by lower weight loss after transportation. Group of kids and BST did not induce variations in RBC, WBC, HGB, and HCT. Cortisol concentration was affected by both GK and BST. Cortisol levels increased after transportation in both groups, but this parameter was significantly higher in the control than in experimental animals at BST2. Glucose levels and the N:L ratio did not differ significantly between GK, but glucose concentration and the N:L ratio were higher at BST2 than at BST1 in both groups. The experimental goat kids were characterized by lower weight loss and lower cortisol concentration after transportation, which could point to the efficacy of HMB in boosting immunity and alleviating transportation stress in goat kid

Effect of Long-Acting Selenium Preparation on Health and Productivity of Sheep

The aim of this study was to determine the effects of long-acting selenium (Se) preparation in sheep. The experimental material comprised Skudda ewes and their lambs. The animals were divided into two equal groups: C-control, and E-experimental. Between days 70 and 80 of pregnancy, group E ewes were injected with Se preparation (Barium Selenate Injection, BVP Animal Care, Ireland) at f 1 mL/50 kg body weight. Hematological, biochemical and immunological blood parameters as well as Se levels were analyzed in ewes. The growth rate of lambs, the dimensions of the musculus longissimus dorsi (MLD) cross-section, and fat thickness over the loin-eye area were also determined. It was found that barium selenate stimulated the mechanisms of humoral and cellular immunity. The injection was an effective form of Se supply, which was confirmed by its increased concentration in the blood serum of lactating ewes. The offspring of the experimental ewes were characterized by a faster growth rate, and they achieved significantly higher body weight (p ≤ 0.05) at 100 days of age. The lambs also had significantly higher parameters of MLD (p ≤ 0.05) at similar carcass fat content