Search Results (289)

Betaine, functioning as a key methyl donor and organic osmolyte, is widely used to improve growth performance and carcass characteristics of swine. However, existing studies show inconsistent results, and the optimal supplementation dose remains unclear. This study systematically quantified the impact of betaine supplementation on the growth performance, serum metabolites, and meat quality of swine via a meta-analysis and meta-regression of 31 randomized controlled trials. The standardized mean differences (SMDs) were calculated using a random-effects model, while a subgroup analysis and meta-regression were used to investigate potential sources of heterogeneity. The analysis revealed that dietary betaine supplementation significantly increased the average daily gain and reduced the feed conversion ratio, while the average daily feed intake remained unaffected. A subgroup analysis indicated that the optimal dose for improving feed conversion was approximately 1250 mg/kg, whereas this efficacy was attenuated in the high-dose cohorts. Furthermore, betaine significantly reduced serum urea levels, muscle shear force, drip loss, and cooking loss. Conversely, the backfat thickness and serum lipid indices showed no significant changes. The meta-regression confirmed that the breed and growth stage were the primary determinants of heterogeneity in growth performance. These findings demonstrate that betaine facilitates growth primarily by enhancing feed efficiency and protein accretion, and its beneficial effects on meat quality are mainly driven by improved tenderness and water-holding capacity. Full article

Improving tenderness in whole-muscle pork products remains a technological challenge, particularly when natural processing strategies are preferred over conventional additives, as texture is regarded as one of the most important quality attributes influencing consumer perception and acceptance of meat products. This study investigated whether two plant proteases, papain and bromelain, incorporated into a red algae-based brine containing Palmaria palmata could enhance the quality of injected pork loin without compromising microbiological safety or sensory acceptance. Seven batches were produced: a control sample and six enzyme-treated samples containing papain or bromelain at 0.015%, 0.030%, and 0.045%. Overall, the enzymatic treatments had a limited effect on proximate composition. However, a modest decrease in fat content was observed, from 3.09% in the control sample to 2.70–2.82% in the samples treated with the highest concentrations of papain and bromelain (0.045%). In contrast, instrumental color and texture were strongly affected. Enzyme-treated samples became lighter, less red, and less saturated, with redness decreasing from 13.07 in the control to 5.19–6.66 in the highest-dose treatments and total color differences reaching 8.66. The most relevant effect was observed in texture, where papain and bromelain markedly reduced shear force, shear work, hardness, gumminess, and chewiness; shear force decreased from 26.22 N/cm² in the control to 10.78 N/cm² and 9.38 N/cm² in the batches treated with the highest enzyme concentrations. During refrigerated storage, total viable counts increased gradually but remained low, with a maximum of 4.56 × 10² CFU/g, while Escherichia coli, Salmonella spp., and Listeria monocytogenes were not detected. Sensory analysis further showed that enzymatic treatment improved perceived tenderness and juiciness without reducing overall acceptability. These findings indicate that papain and bromelain can be used as natural tenderizing tools in injected pork loin, offering a promising route toward cleaner-label meat products with improved texture and preserved microbiological quality. Full article

This study aimed to elucidate the effects of different fattening stages on slaughtering performance, meat quality, muscle fiber characteristics, connective tissue properties, and intramuscular fat deposition in Yanbian cattle. A total of 40 eighteen-month-old castrated male Yanbian cattle were raised together under identical conditions. At 24, 28, 32, and 36 months of age, 10 animals were randomly selected and slaughtered. Increased fattening periods, slaughter performance of Yanbian cattle improved steadily, carcass weight and meat weight increased significantly (p < 0.05). Dressing percentage and lean meat percentage reached their maxima at 32 months, which were 60.09% and 46.96% respectively. Cooking loss and centrifugal loss decreased with fattening time (p < 0.05), with the 32- and 36-month-old groups showing the best water-holding capacity. Intramuscular fat content increased significantly during fattening (p < 0.05), with no significant difference between the 32- and 36-month-old groups (p > 0.05). However, Warner–Bratzler shear force (WBSF) was significantly higher at 32 and 36 months than at 24 and 28 months (p < 0.05), indicating reduced tenderness with prolonged fattening. The endomysial collagen network at 32 months maintained a compact yet filamentous structure, whereas by 36 months it had transformed into a dense sheet-like configuration. In conclusion, fattening to 32 months achieves a compromise among marbling, collagen maturity, water-holding capacity, slaughtering efficiency, and the onset of increased toughness. Therefore, 32 months is recommended as the fattening endpoint when balancing meat production and quality traits. Full article

As the direct biosynthetic precursor of creatine, guanidinoacetic acid (GAA) exerts a pivotal regulatory role in energy homeostasis and protein metabolism. Rabbit meat has garnered increasing global recognition as a healthy food source, characterized by its outstanding high-protein and low-fat nutritional profile. Accordingly, the optimization of rabbit meat quality has attracted growing attention from both consumers and animal production practitioners. In the present study, we evaluated the impacts of dietary GAA supplementation on meat quality traits, in vivo antioxidant capacity, muscle fiber characteristics, and fatty acid metabolism in New Zealand white rabbits. A total of 960 male New Zealand white rabbits were assigned to two age groups: 40-day-old group and 60-day-old group (40 ± 2 days, 1.19 ± 0.09 kg; 60 ± 2 days, 1.82 ± 0.15 kg). Within each age group, rabbits were randomly allocated to a control diet or a diet supplemented with 100 mg/kg GAA (CON-40, GAA-40, CON-60, GAA-60). After a 45-day feeding period, two-way ANOVA revealed that GAA supplementation significantly reduced shear force (p < 0.01, diet main effect) and muscle fiber density (p < 0.01, diet main effect), with an age-dependent effect on shear force (age × diet interaction, p < 0.05). Moreover, GAA enhanced systemic antioxidant capacity, as indicated by increased serum superoxide dismutase (SOD) activity (p < 0.01) and total antioxidant capacity (T-AOC) (p < 0.05), while no significant effect on malondialdehyde (MDA) was detected under the current experimental conditions. GAA also regulated the expression of lipid metabolism-related genes (FAS, HSL, ACC) in intramuscular and perirenal fat, indicating its regulatory effect on fatty acid metabolism. In conclusion, dietary GAA supplementation improves rabbit meat tenderness and antioxidant capacity, with no negative effects on growth performance. These findings confirm that GAA has the potential to serve as a nutritional strategy to improve rabbit meat quality, supporting the development of rabbit meat as a functional food for human consumption. Full article

Horse meat is a high-quality protein source. A total of 50 two-year-old male horses with similar body weights (300 ± 50 kg) were used: 30 for regional comparison (10 each from Bulgan province region of Mongolia (BPM), Tuv province region of Mongolia (TPM), and Inner Mongolia region of China (IMC)) and an additional 20 from the IMC region for muscle-site analysis. To elucidate the molecular mechanisms underlying regional and muscle-site differences in the meat quality of Mongolian horses, with particular emphasis on tenderness, this study analyzed chemical composition, minerals, fatty acids, and transcriptomes. Results showed that Mongolian horses from the Inner Mongolia region of China (IMC) had the highest contents of Se, C17:1, C18:2n6c, C18:3n3, ∑PUFA, PUFA/SFA, ∑n-3PUFA, ∑n-6PUFA (p < 0.05), and Fe (p < 0.01), and the lowest levels of C15:0 (p < 0.01) and C16:0 (p < 0.05). The Mongolian horses from the Tuv province region of Mongolia (TPM) had the highest Ca content (p < 0.05). The Mongolian horses from the Bulgan province region of Mongolia (BPM) had the highest ∑SFA (p < 0.01). The forelimb (FL) had the highest a*_45min, b*_45min (p < 0.01), Fe, Zn, and C17:1 (p < 0.05), and the lowest shear force and drip loss (p < 0.01). The HD had the highest pH_45min and cooking loss (p < 0.01). The hindlimb (HD) increased the L*_45min compared with the FL (p < 0.01). Transcriptomic analysis identified 513 differentially expressed genes (DEGs) between FL and HD, including SLC16A7, GPAM, FABP3, and TNNC1. KEGG enrichment analysis revealed that these DEGs were significantly enriched in the cGMP-PKG signaling pathway, glycerophospholipid metabolism, and PPAR signaling pathway. In summary, this study demonstrated that among Mongolian horses from three different regions, IMC horses exhibited superior meat quality and flavor characteristics, and the FL of IMC horses showed significantly better meat quality than other anatomical sites. Transcriptomic analysis identified a set of candidate genes related to meat quality and lipid metabolism, including SLC16A7, GPAM, FABP3, and TNNC1, providing a scientific basis for further understanding of muscle-specific molecular mechanisms in Mongolian horses. Furthermore, the observed differences in physicochemical and nutritional properties across regions and muscle sites established a systematic foundation for quality grading, targeted nutritional utilization, and processing optimization of Mongolian horse meat. Full article

Raramuri Criollo (RC) cattle from Mexico have special genetic and resilience characteristics which have positioned them as an important alternative for future meat production under arid conditions. Despite the remarkable hardiness of RC cattle, their meat has been anecdotally catalogued as lean, tough and unattractive for consumption. However, abundant information about RC meat quality has not been documented to date. This study evaluated technological characteristics and tenderness of Longissimus lumborum muscle from Raramuri Criollo cattle compared to a commercial Hereford × Angus (H × A) crossbreed during dry ageing. pH, water-holding capacity (WHC), Warner–Bratzler shear force (SF), and instrumental colour were analyzed at 0, 15 and 30 d of ageing. pH values remained within the normal physiological range (5.4–5.5) for high-quality beef in both genetic groups. WHC showed significant differences among days of ageing, but not by racial group (p > 0.05). Additionally, RC beef demonstrated higher chromatic stability than H × A meat during ageing. Meat from H × A animals exhibited faster early tenderization, while RC beef showed a more gradual and sustained reduction in SF, with RC reaching lower SF than meat from crossbred animals by d 30 of ageing. From day 0 to day 15 SF decreased by 9.48 N and 12.16 N for RC and H × A meat, respectively, while from day 16 to day 30 the SF showed decreases of 4.73 and 2.11 N for RC and H × A meat respectively. In conclusion, RC meat is as tender as H × A after 30 d ageing without deterioration in its technological properties. These findings highlight the potential of RC to produce competitive tender meat, supporting valorisation of indigenous cattle genetic resources as a viable strategy for sustainable beef production in arid environments. Full article

Turpan Black (TBL) and Altay (ALT) sheep are indigenous breeds adapted to extreme heat and severe cold in their respective native environments. However, the mechanisms underlying their divergent meat quality remain unclear. Using longissimus dorsi muscle from 15 TBL and 15 ALT sheep, we integrated phenotypic evaluation with non-targeted metabolomics and proteomics to elucidate the impact of environmental adaptation on ovine meat quality. Compared to the cold-adapted ALT sheep, the heat-tolerant TBL sheep exhibited lower post-mortem pH, reduced cooking loss, smaller muscle fiber cross-sectional area, and elevated selenium and magnesium levels. Multi-omics identified 99 differentially expressed proteins and 364 differentially expressed metabolites. Core divergence was enriched in lipid and amino acid metabolism and stress response networks, particularly the Apelin signaling, glycerophospholipid metabolism, and ferroptosis pathways. Lipid remodeling driven by glycerophospholipid metabolism emerged as a critical bridge linking adaptation to meat quality. Notably, glycero-3-phosphocholine, regulated by GPCPD1 and related enzymes, maintained cell membrane homeostasis and osmotic pressure, thereby enhancing water-holding capacity and tenderness. These findings reveal the multi-omics basis of climate-driven divergence in ovine meat quality, offering theoretical support for breeding stress-resilient, high-quality indigenous sheep breeds in extreme environments. Full article

Food and medicine homology (FMH) substances are increasingly utilized as nutritional and medicinal resources in sustainable livestock production. Their active ingredients include polysaccharides, flavonoids, and terpenes, which may positively affect livestock meat quality by maintaining gut microbiota homeostasis, enhancing intestinal barrier function, and facilitating nutrient absorption, as well as regulating key signaling pathways such as mechanistic target of rapamycin (mTOR), AMP-activated protein kinase (AMPK), and nuclear factor-κB (NF-κB). Notably, the meat quality improvement can also be indirectly achieved via the gut–muscle axis. Gut microbiota metabolites, including short-chain fatty acids (SCFAs), bile acids (BAs), and amino acid derivatives, modulate microbial homeostasis, intestinal barrier function, and nutrient absorption through the gut microbiota–metabolite axis, gut–immune axis, and nutrient absorption–signaling axis. These processes remotely regulate skeletal muscle metabolism, inflammation, and fiber type transformation, ultimately influencing meat tenderness, flavor, juiciness, and nutritional value. Despite their potential to reduce reliance on antibiotic growth promoters and enhance meat quality, multiple challenges persist, including complex component profiles, elusive mechanisms, undefined dose–effect relationships, inadequate standardization, insufficient safety evaluation and scarce direct trials on livestock meat quality endpoints. This review summarizes FMH substances that modulate the gut–muscle axis in meat quality regulation across different animal species and outlines their application prospects, aiming to facilitate antibiotic-free agriculture, the development of green functional feeds, and sustainable animal husbandry. Full article

Background and Objectives: Many patients suffer from chronic pain of the shoulder, neck, upper back, and/or arm. They may be diagnosed with fibromyalgia, complex regional pain syndrome, myofascial pain, thoracic outlet, subacromial pain, cervical radiculopathy, cervicogenic headaches, post-mastectomy pain, and/or occupational shoulder disorder. The pectoralis minor (PM) is the only muscle of the scapula controlled by the lower trunk of the brachial plexus. In the Human Disharmony Loop (HDL), this neurologic asymmetry produces persistent protraction of the scapula. Protraction deforms the scapula’s connections, generating headaches and neck stiffness, upper back tightness, shoulder weakness, and hand numbness. We hypothesize patients with the above who meet HDL diagnostic criteria will benefit from PM tenotomy with brachial plexus neurolysis (PM+ICN). Materials and Methods: Patients diagnosed with the above disorders who also met HDL criteria of medial coracoid tenderness and scapula protraction on exam underwent PM+ICN, with secondary neurolysis after 3 months if needed. Clinical neuropathy was diagnosed via the scratch-collapse test. Outcomes included self-reported Visual Analogue Score pain scores, active shoulder abduction range of motion (ROM), prevalence of occipital headaches. Results: N = 318 patients were included. Average age was 51; 68.0% were female. Following treatment, average pain decreased from 7.3/10 to 2.1/10 (p < 0.001), average shoulder ROM increased from 96 to 170 degrees (p < 0.001), and occipital headaches decreased from 76.7% to 1.6% (p < 0.001). Scapular protraction normalized from 98.8% static to 92.5% none (p < 0.001). Overall, 17% required subsequent neurolysis, chiefly of the axillary, radial, and ulnar nerves. The pain reductions were statistically indistinguishable across all diagnoses (p = 0.709, I² = 0.02%). Average follow-up was 22 months. Conclusions: PM+ICN significantly reduced self-reported pain and headaches in select intractable patients. The PM pathologizing the scapula may constitute a shared anatomic mechanism that contributes to chronic pain across heterogenous disorders of the upper limb. Full article

Juvenile idiopathic arthritis (JIA) is the most common systemic chronic inflammatory connective tissue disease in children, characterized by joint inflammation lasting at least six months. Temporomandibular joint (TMJ) involvement can occur in conjunction with other joints and may often be asymptomatic in its early stages. Objective: This study aims to evaluate the relationship between clinical symptoms of the stomatognathic system and radiologically confirmed cone beam computed tomography (CBCT)-detected structural TMJ changes in children with JIA. The research hypothesis posits that specific clinical symptoms are more prevalent in patients with CBCT-confirmed structural TMJ changes. Methods: A cohort of children diagnosed with JIA was examined. Clinical symptoms, including facial asymmetry, limited mandibular movement, and joint and masticatory muscle pain upon palpation, were assessed. CBCT imaging was performed to assess osseous TMJ structural changes. Results: The frequency of orofacial clinical symptoms was assessed and compared between patients with and without radiological evidence of TMJ involvement. Children with CBCT-confirmed TMJ changes demonstrated significantly higher rates of facial asymmetry, reduced maximum mouth opening, mandibular deviation during opening, and limitations in lateral or protrusive movements compared with those without TMJ involvement. Pain-related symptoms (TMJ pain, muscle tenderness, and pain during movement) and joint sounds occurred at similar frequencies in both groups. Conclusions: Facial asymmetry, mandibular deviation during opening and reduced mandibular mobility are the clinical signs most strongly associated with structural TMJ involvement in JIA and should prompt targeted imaging. Pain-related symptoms show limited diagnostic value, highlighting the need for focused clinical assessment and future studies integrating CBCT and MRI to refine early screening protocols. Full article

This study aimed to evaluate breed-specific differences in meat quality, nutritional compo sition, and volatile flavor compounds of beef, and to discuss their implications for animal breeding and health. Longissimus dorsi muscles were collected from four cattle breeds—Dabieshan cattle (DBS), local water buffalo (LWB), Simmental (SM), and Angus (AG)—with six animals per breed, all reared under identical feeding conditions. Meat quality parameters (color, cooking loss, shear force, and water-holding capacity), proximate composition, fatty acid and amino acid profiles, and volatile compounds were analyzed using standardized methods. Significant breed effects were observed for most traits (p < 0.05). DBS exhibited the highest intramuscular fat content (2.9%) and total fatty acid concentration, along with favorable proportions of unsaturated fatty acids (MUFA + PUFA) and abundant flavor volatiles (aldehydes and ketones). LWB showed superior water-holding capacity, lowest cooking loss, and the highest total amino acid content, including essential amino acids, along with a higher PUFA/SFA ratio. SM and AG had intermediate meat quality traits, with AG displaying lower lightness (L*) and better tenderness than SM. Notably, LWB and DBS presented higher levels of nutritionally beneficial fatty acids (e.g., C18:3n3) and amino acids (e.g., glutamic acid). Breed significantly influences meat quality and nutritional composition. DBS and LWB offer distinct advantages in fat deposition, amino acid profile, and potential health benefits. These findings provide preliminary insights for selective breeding programs aiming to improve meat quality and meet consumer preferences. The observed compositional differences—such as lower saturated fatty acids in LWB and higher intramuscular fat in DBS—may offer nutritional advantages from a dietary perspective, although direct health benefits were not assessed. The results also underscore the importance of preserving indigenous cattle genetic resources for sustainable animal production. Full article

In modern intensive mutton sheep farming, the high cost and limited supply of conventional feed resources necessitate the exploration of sustainable alternatives. Cotton stalks and sugar beet pulp, abundant agricultural by-products in China, have potential as ruminant feed after proper fermentation treatment, yet their systematic application in sheep production remains underinvestigated. This study evaluated the effects of replacing whole-plant corn microsilage with mixed fermented feed (cotton stalks and sugar beet pulp, 1:1 dry matter ratio) on Suffolk rams (n = 84, 4 months old). Animals were randomly assigned to four groups: control (CK, 0% replacement), MS30 (30% replacement), MS60 (60% replacement), and MS90 (90% replacement). After a 15-day adaptation, the 120-day feeding trial assessed growth performance, slaughter characteristics, meat quality, muscle metabolomics (LC-MS), and jejunal microbiota (16S rRNA sequencing). The MS60 group significantly outperformed the CK group in final body weight, carcass weight, and net weight gain (p < 0.01), slaughter rate (p < 0.05), and meat tenderness (p < 0.05). Fatty acid composition was optimized, with lower SFAs (p < 0.01) and higher MUFAs (p < 0.01). Metabolomic analysis revealed 206 differentially abundant metabolites, with significant enrichment in linoleic acid metabolism, unsaturated fatty acid biosynthesis, and primary bile acid synthesis pathways. The MS60 group exhibited significantly altered jejunal microbiota structure (p < 0.05), including increased Patescibacteria abundance (p < 0.05) and decreased Bifidobacterium (p < 0.001). Replacing 60% of whole-plant corn microsilage with cotton stalk–beet pulp mixed microsilage effectively improved production performance, meat quality, and fatty acid profiles in Suffolk rams, while modulating muscle metabolism and intestinal microbiota structure. These findings provide a practical strategy for sustainable sheep farming utilizing regional agricultural by-products. Full article

Consumer preferences for pork are increasingly prioritizing quality traits such as flavor and tenderness, which are often superior in Chinese indigenous pig breeds. The primary objective of this study was to explore the molecular basis of flavor traits using Rongchang (RR), Yorkshire (YY), and RR × YY (YR) breeds. The investigation focused on meat quality traits, along with untargeted metabolomics, lipidomics, and volatile flavor compound (VOC) profiling of the longissimus dorsi muscle. The results indicated that RR pork exhibited higher pH levels and overall acceptability. Analyses using electronic nose and tongue demonstrated that RR pork elicited stronger responses for W2S, W1S, and W1C sensors, as well as for umami and sourness. A total of 15 VOCs were identified as differing among the breeds. RR pork contained higher levels of benzothiazole and dimethyl sulfoxide, but lower levels of nonane, 2-methylheptane, and 2,4-dimethylheptane. Metabolomic analysis revealed 45 distinct metabolites, with a greater abundance of flavor precursors such as α-ketoglutaric acid in RR pork. Lipidomic analysis identified 22 different lipids, with triglycerides being more enriched in RR pork. Phospholipids, such as phosphatidylcholine (PC) and phosphatidylethanolamine (PE), varied by breed, with PC (e) being lowest and cardiolipin highest in RR pork. Correlation network analysis revealed that nonane, 2-methylheptane was the most connected flavor compound, positively correlating with certain lipids and metabolites, such as PC (18:1_18:1), PE (18:2e_22:6), PC (36:4) and 2-phenylglycine, and negatively correlating with PC (32:0e), SM (d41:1), N-hydroxy-2-acetamidofluorene, and histamine. This multi-omics approach provides a comprehensive view of the molecular signatures associated with pork preference, identifying potential biomarkers for meat quality that can be leveraged for future breeding strategies. Full article

This study examined relationships between electrical parameters, namely impedance (Z), admittance (Y), parallel capacitance (Cp), and series capacitance (Cs), and beef tenderness in the semimembranosus muscle during ageing for 3, 7, 14, and 28 days at 4 ± 1 °C. It also assessed selected compositional traits after 14 days. The effects of electrode configuration and signal frequency on measurement sensitivity were evaluated. Beef from Holstein–Friesian bulls (n = 8) representing two feeding treatments was used. Electrical measurements were performed with an in-house sensor and an LCR-based system. Two electrode configurations were applied: T, across the muscle fibres, and L, along the fibres. pH, Warner–Bratzler shear force (WBSF), and cooking loss were determined during ageing. Chemical composition and fatty acid profile were analysed after 14 days. WBSF decreased during ageing, whereas cooking loss showed a non-linear pattern, increasing up to day 14 and decreasing after 28 days. Electrical parameters were strongly affected by frequency and electrode configuration. After 14 days of ageing, the strongest relationship with tenderness was found for Z in the T configuration at 1 kHz (r = −0.834). The T configuration better reflected moisture content and fatty acid groups, whereas the L configuration was more informative for ash. Cs provided additional information related to protein. These findings indicate the potential usefulness of this approach for rapid beef quality screening under strictly standardised measurement conditions, although the observed relationships require confirmation in a larger sample set. Full article

Plant polysaccharides, such as Astragalus polysaccharide (APS) and Glycyrrhiza polysaccharide (GPS), hold potential as feed additives, yet their individual and synergistic effects on squab meat quality remain unclear. In this study, 192 healthy, 15-day-old, early-weaned Silver King squabs were assigned to one of four dietary treatments for 28 days: a control group (CK), an APS group, a GPS group, and a combined APS + GPS group (AG). Slaughter traits, organ indices, liver antioxidant capacity, and meat quality were evaluated across the four groups. Results indicated that supplementation with APS, GPS, and AG enhanced several slaughter traits compared to CK, including live weight, carcass weight, full-eviscerated weight, half-eviscerated weight, and leg muscle weight. GPS and AG supplementation improved color parameters in both breast and leg muscles, with AG showing the most favorable tenderness-related outcomes. Additionally, AG supplementation enhanced liver antioxidant capacity, as evidenced by increased total antioxidant capacity and superoxide dismutase activity. Given AG’s superior overall performance, the ileal metabolomics analysis focused on comparing CK and AG. Metabolomics data revealed clear group separation and significant changes in amino acid-related pathways. In summary, while APS and GPS individually improved certain traits, their combined supplementation yielded the most favorable results, likely through enhanced antioxidant capacity and altered ileal amino acid metabolism. Full article