Genetic variability of meat quality traits in Chianina beef cattle

The heritability of quality traits (chemical composition, colour, tenderness and water-holding capacity) of the meat derivingfrom three muscles (Triceps brachii, Longissimus dorsi and Semitendinosus) was evaluated in 92 young Chianinabulls. The animals were raised on two farms with different feeding programs, and were slaughtered at approximately 19months of age. Single pair correlations were considered in order to evidence the relationships between the same traitsdetected in the three muscles and between all the traits of the same muscle.The h2 values range from 0.00 to 0.24 for the chemical composition, from 0.00 to 0.19 for colour parameters, from 0.03to 0.31 for those observed after 48 h, and from 0.00 to 0.08 for tenderness and water-holding capacity. The values werenot homogeneous for the three muscles. The most heritable trait was yellowness (b*48) in all three muscles, with valuesof 0.11 in the Longissimus dorsi, 0.23 in the Semitendinosus, and 0.31 in the Triceps brachii. Conversely, tendernessappeared to have a low heritability, as did the parameters relating to the water-holding capacity. Colour traitsobserved before and after 48 h of storage generally were significantly and positively correlated, indicating that certaincolour characteristics are maintained even after 48 h of storage. There was not always a close relationship between thetraits of each muscles: significant correlations existed between the Triceps brachii and the Longissimus dorsi muscles,confirming the similar quality traits of their meat, while there were considerable differences between these muscles andthe Semitendinosus

A possible tremorgenic mycotoxicosis by Roquefortine C in a bovine herd

A total of 15 beef cows and calves were referred for history of neurological signs. The animals (12/15 Chianina breed, 3/15 Limousine) were grazing in 300 ha area, fed with grass and hay. Inspection of the hay reveled macroscopic alterations, consisting of diffuse and heavy mold contamination of many hay bales. Due to the not cooperative attitude, the animals were only visually examined in the field; the neurological signs observed were ataxia, intentional head tremors and muscle twitching. Only 3 calves with severe neurological signs were housed in a medication area and underwent a complete clinical exam. All 3 calves showed intentional head tremors and muscle twitching; 1/3 presented severe ataxia and stiffness gait, while 2/3 calves were recumbent and unable to rise. The most important clinical data were: hyperthermia, tachypnea, tachycardia and long capillary refill time. The neurological examination showed deficits of V and VII cranial nerves. Calves could swallow, but they were unable to grab the food. Based on history and clinical examination the following differential diagnoses were considered: tremorgenic mycotoxicosis, nervous ketosis, nervous BVD form, BHV1-5, Listeriosis and WMD. Blood samples were collected for CBC count and biochemistry panel (TP, urea, creatinine, total and direct bilirubin, GGT, AST, CPK, Mg, Se and vit E), urinalysis was performed for ketone bodies. Calves were also tested for infectious diseases (Listeriosis, BVD, BHV 1-5). Multiple samples of altered hay were analyzed for mycotoxins and hay balls were removed in all animals’ stock. The grazing animals recovered spontaneously within 1 week along with 2/3 hospitalized calves, while 1/3 calf was euthanized due to poor general conditions. CBC, biochemistry panel, vit E and oligo-minerals resulted within normal ranges and no positivity for infectious agents were detected. Food analysis showed high concentrations of roquefortine C (RC): 345 μg/kg DM. Presence of RC in livestock food is highly reported, in particular in visibly moldy areas (1). RC intoxication causes anorexia, paralysis and several reports attribute it neurotoxic properties (2). In mice experimental intoxications induced muscle contractions, ataxia, prostration and intermittent seizures. RC intoxication, resembling penitrem A (PA) intoxication, has been reported in dogs. Moreover, RC is considered a sensitive biomarker for PA exposure. PA is a tremorgenic fungal toxin which intoxication causes ataxia, tachypnea, and sustained tremors. The pathophysiological mechanism by which mycotoxins affect the CNS is unknown but the biochemical lesions are reversible. Diagnosis is based on the clinical signs, demonstration of the mycotoxins in the feed and identification of the fungal elements in blood and feces. Affected animals recover completely when they are removed from infected pastures. Based on neurological signs, recovery after altered food removing and results of food analysis, the diagnosis of tremorgenic intoxication was hypothesized. Limits of this report are: lack of PA dosage in the food and lack of RC and PA evaluation in blood and feces of affected animals

Phytochemistry of the Genus Trichocolea

The genus Trichocolea (Fam. Trichocoleaceae) comprise 31 species of liverworts, most of which are endemic in a wide geographical area of the southern Pacific Ocean including New Zealand, Tasmania, and South Australia. Although few reports have been reported on the phytochemistry and pharmacognosy of these briophytes, data reported so far show a great pharmacological potential for their secondary metabolites. Phytochemicals isolated from Trichocolea spp. include benzoate esters, flavonoids, and diterpenes. The reported biological activities of these natural compounds refer to cancer cells growth inhibitory, antibacterial, anti-fungal, and anti-oxidant effects. The aim of this short review is to examine in detail from a phytochemical and pharmacological point of view what is reported in the current literature about the properties of phytopreparations or individual chemicals obtained from liverworts belonging to the Trichocolea genus

A New Phytochemical and Anti-oxidant and Anti-inflammatory Activities of Different Lactuca sativa L. var. crispa Extracts

The phytochemical composition of Lactuca sativa L. var. crispa, commonly known as crisphead lettuce, from Morocco has been re-investigated for the presence of oxyprenylated cinnamic acid and coumarin derivatives. In the mean time also the anti-oxidant and anti-inflammatory effects of extracts from leaves obtained by the use of a Soxhlet apparatus have been assessed. The extracts had a high content of polyphenols with remarkable differences ranging from 0.19 to 0.38 mg gallic acid eq/mg, while the content of flavonoids ranged from 3.75 to 9.64 mg catechin eq/g. The hydroalcoholic extract with a polarity index of 5.8 displayed the best anti-oxidant, radical scavenging, and anti-inflammatory activities. The same extracts were screened by reverse-phase HPLC-UV/V analysis for the presence of biologically active oxyprenylated phenylpropanoids. Only 4'-geranyloxyferulic acid was recorded in detectable amounts. Results described herein enforce the nutraceutical value and depict a potential chemopreventive dietary feeding role for crisphead lettuce

Cytotoxic constituents and a new hydroxycinnamic acid derivative from Leontodon saxatilis (Asteraceae, Cichorieae)

In our ongoing research for the discovery of new constituents with antimyeloma activity, we investigated 15 compounds present in the aerial parts of Leontodon saxatilis for their cytotoxic potential against NCI-H929, U266, and OPM2 cell lines. One of the isolated compounds displayed a new natural product and was identified as 5-feruloyl-2α-hydroxyquinic acid after LC-MS and NMR experiments. Of the remaining compounds, cichoric acid and three flavone glycosides, apigenin 4'-O-β-d-glucoside, luteolin 7-O-β-d-glucoside and luteolin 4'-O-β-d-glucoside, showed moderate cytotoxic activity, whereas the effects of two aglyones apigenin and luteolin were more pronounced. Though the cytotoxic potential of the two aglycones (against other cell lines) was reported in various studies, our work moreover showed that cooccurrence of these two compounds with similar components of lower activity led to comparable results and at the same time minimized the damage of healthy fibroblast cells. Thus, our work could be a starting point for additional studies on the synergistic effect of similar components against myeloma cell lines

Total score as a genetic index of meat quality traits in chianina beef cattle

SUMMARY The aim of this research was to study a Total Score Index, capable to resume the meat quality traits, and useful for improvement programs. The quality of meat from the Longissimus dorsi muscle, of 82 Chianina bulls, was analysed. The animals, reared in two Tuscan farms with different feeding-programs, were slaughtered at about 19 months of age. Colour traits, observed before and after 48 h of storage, tenderness traits, water-holding capacity and chemical composition were considered. Three sub-indexes (Appearance Index “AI”, Quality Index “QI” and Chemical Composition Index “CCI”) were defined and they contributed, after weighing, to the Total Score and to the relative Total Selection Index “TSI”. All indexes allowed us to determine differences due to environmental variability (breeding farm), biological factors (age at slaughter) and genetic factors, such as the family and the place of origin of the sires. A methodological model is proposed in this study, that did not pretend to resolve the issue of evaluating meat quality for the purpose of genetic improvement. In addition, since the consumer has the irreplaceable task of evaluating the complex set of his sensation when buying, cooking and eating a particular cut of meat, it is, therefore, obvious that the relative influence of single parameters may change over time according to the changing tastes. RIASSUNTO La ricerca ha avuto l’obbiettivo di tentare la definizione di un indice di selezione globale semplificato di caratteri multipli e complessi quali quelli della qualità della carne. A tale scopo è stata analizzata la qualità della carne proveniente dal muscolo Longissimus dorsi di 82 soggetti di razza Chianina, suddivisi in famiglie di mezzi fratelli di padre. Gli animali, appartenenti a due allevamenti della Toscana che adottavano differenti piani alimentari, sono stati macellati ad un’età di circa 19 mesi. Sono stati presi in considerazione i parametri di colore, prima e dopo conservazione in frigo per 48 ore (L*, a*, b*, C* e H*), di tenerezza, la capacità di ritenzione idrica e la composizione chimica. Scelti opportunamente i parametri da utilizzare all’interno di ogni categoria, sono stati elaborati tre sotto-indici (Indice di Aspetto “IA”, Indice di Qualità “IQ” e Indice di Composizione Chimica “ICC”), che hanno contribuito, dopo successiva ponderazione, alla formazione del Total Score e del relativo Indice (ITS). L’indice così elaborato ha permesso di evidenziare differenze dovute a fattori di variabilità ambientale (allevamento), biologica (età alla macellazione) e genetica quale la famiglia e l’area di origine dei padri. In particolare, per l’aspetto genetico, il TS si è dimostrato l’indice selettivo più efficace per ottenere un miglioramento equilibrato di tutti i parametri di qualità e l’unico in grado di evitare indesiderati effetti negativi. Considerati i positivi risultati ottenuti, la ricerca proseguirà per recepire nel modello TS, possibilmente semplificato, i suggerimenti degli operatori di filiera (produttori, commercializzatori e consumatori) per rendere il TS adottabile quale indice genetico integrativo dei riproduttori chianini

Use of some slaughter and quality traits to discriminate rabbit meat from different genotypes reared under organic and conventional systems

The aim of the trial was to identify some quality traits to differentiate rabbit meat from different genotypes reared under different housing systems: organic and conventional. 84 rabbits of local population (Group A) were housed in colony cages under organic system, according to an official organism of certification; 72 rabbits of the same population (Group B) and 72 hybrids (Group C) were housed in colony cages under conventional system. All rabbits were fed an organic diet ad libitum. At the weight of 2400±100g but at different ages (local population 102 days old; hybrids 90 days old) 30 animals of each group were slaughtered. Slaughtering data, chilled carcass composition, reference carcass characteristics and meat quality traits were collected and statistically processed by stepwise discriminant analysis. Among investigated parameters live weight, drip loss, loin, muscle/bone, b* and L* colour traits were selected as predictors. The selected parameters allowed to differentiate the three Groups and a total of 94%, 58% and 100% rabbits were correctly assigned to their original group. The selected parameters were analyzed by ANOVA and drip loss, loin, muscle/bone and L* showed the highest significant differences between Groups. Drip loss was higher in Group A than in the other Groups (37.6g vs 30.8g and 29.22g, P<0.05). Loins of Groups A and B were higher than in Group C (22.8% and 21.5% vs 21.0%, P<0.01). Muscle/bone was better in Group C (4.66 vs 4.01 and 3.49, P<0.01). C and B Groups showed higher L* than Group A (61,89 and 59.15 vs 53.94, P<0.01). In conclusion the best accuracy of classification was in the classes characterized by local population reared under organic system and hybrid reared under conventional system. Some quality parameters could be considered efficient to discriminate rabbits from the different genotype and rearing systems and to improve the traceability process

Effect of Turmeric (Curcuma longa L.) Powder as Dietary Antioxidant Supplementation on Pig Meat Quality

The aim of this study was to evaluate the effect of dietary Curcuma longa powder on pig meat quality and shelf-life. Eighteen pigs (Cinta Senese breed) were fed with two different diets: basal diet (control, C) and basal diet supplemented with 4.5g/pig/day of turmeric powder (Tu). After slaughter meat quality was assessed during 7 days of storage at 4C. pH, color, drip loss, cooking loss, tenderness, lipid oxidation and antioxidant capacity were determined at day 0 and 7 on raw samples. Dietary turmeric powder induced reductions in a* and b* indexes and in Chroma. Lipid oxidation was lower in meat from Tu diet than C diet (P&lt;0.05). The C. longa powder supplementation did not affect pH, drip loss, cook loss, tenderness, L* and antioxidant capacity (P&gt;0.05). Turmeric powder could thus be a potential supplementation in diet of pigs for increasing meat quality. Practical Applications: Recently, purchasers and producers pay much attention on meat quality. Autochthonous pig breeds, like Cinta Senese, are known for their high meat quality and are sought after by consumers. Natural feed supplementation appears to be a viable management operation to improve the quality and stability of the meat. Turmeric is one of the most popular spice used around the world and it is studied for its antioxidant power. The dietary supplementation of turmeric in pigs can increase meat quality and extend shelf-life