Search Results (239)

The increasing demand for food to meet the needs of the planet’s growing population requires, among other factors, greater and improved meat production. Meat quality is determined by key consumer-preferred traits, particularly tenderness, juiciness, and flavor. Recently, interest has grown in analyzing the genes associated with these phenotypic characteristics. Single-nucleotide polymorphisms (SNPs) are common genomic variations in cattle and represent the most widely used molecular markers. Research on SNP variation is now a major focus of genomic studies aimed at improving meat quality. Leptin levels reflect the amount of adipose tissue in meat, also known as marbling. Several SNPs in the leptin gene and its receptor have been linked to this meat quality trait. Similarly, SNPs in the calpain/calpastatin system play a significant role in postmortem muscle proteolysis and pork tenderness. This review examines these genetic variants as markers involved in the expression of phenotypic traits in meat products and explores their mechanisms of action. Additionally, it provides insights into the genetic variants associated with production-related characteristics. Full article

Background and Clinical Significance: Serratus Anterior Muscle Pain Syndrome (SAMPS) is an underdiagnosed cause of anterior chest wall pain, often attributed to myofascial trigger points of the serratus anterior muscle (SAM) or dysfunction of the Long Thoracic Nerve (LTN), leading to significant disability and affecting ipsilateral upper limb movement and quality of life. Current diagnosis relies on exclusion and physical examination, with limited treatment options beyond conservative approaches. This case report presents a novel approach to chronic SAMPS, successfully diagnosed using Sonoguided Digital Palpation (SDP) and treated with ultrasound-guided hydrodissection of the LTN using 5% dextrose in water (D5W) without local anesthetic (LA), in a patient where conventional treatments had failed. Case Presentation: A 72-year-old male presented with a three-year history of persistent left chest pain radiating to the upper back, exacerbated by activity and mimicking cardiac pain. His medical history included two percutaneous coronary interventions. Physical examination revealed tenderness along the anterior axillary line and a positive hyperirritable spot at the mid axillary line at the 5th rib level. SDP was used to visualize the serratus anterior fascia (SAF) and LTN, and to reproduce the patient’s concordant pain by palpating the LTN. Ultrasound-guided hydrodissection of the LTN was then performed using 20–30cc of D5W without LA to separate the nerve from the surrounding tissues, employing a “fascial unzipping” technique. The patient reported immediate pain relief post-procedure, with the pain reducing from 9/10 to 1/10 on the Numeric Rating Scale (NRS), and sustained relief and functional improvement at the 12-month follow-up. Conclusions: Sonoguided Digital Palpation (SDP) of the LTN can serve as a valuable diagnostic adjunct for visualizing and diagnosing SAMPS. Ultrasound-guided hydrodissection of the LTN with D5W without LA may provide a promising and safe treatment option for patients with chronic SAMPS refractory to conservative management, resulting in rapid and sustained pain relief. Further research, including controlled trials, is warranted to evaluate the long-term efficacy and generalizability of these findings and to compare D5W to other injectates. Full article

Beef production in Greece is a sector that has been characterized by a decline in both the output and the number of beef-producing animals over the last decades. The major challenge is low beef self-sufficiency; only 19.1% of demand is met by domestic production. The latter leads to a growing reliance on imports of both live animals and carcasses. Hence, the fattening of young bulls from dairy breeds could be an option to address this challenge subject to improving the quality of produced meat. The objective of the present study was to investigate the effects of extruded linseed in the diet of young bulls on their performance and meat quality. Sixty-eight young Holstein bulls were equally assigned in two experimental groups: the control group (CON, n = 34) and Linseed Group (LS, n = 34). Bulls in the CON group received a basal total mixed ration while LS young bulls were offered the same basal ration supplemented with linseed (5% on dry matter basis) during the final fattening stage. All bulls were subjected to three individual weightings at the beginning, the middle and the end of the trial. The feed offered was recorded daily and feed refusals were weighed for each pen to calculate feed intake. After slaughter, the Longissimus dorsi muscle from each carcass was collected to evaluate meat pH, color, chemical composition, tenderness and fatty acid profile. Analysis of variance was used to evaluate the effect of dietary intervention on performance and examined meat parameters, with significance set at p < 0.05, using SPSS software (version 29.0). Average daily gain, dry matter intake and feed conversion ratio were not affected by the dietary intervention (p > 0.05). Similarly, carcass yield and dressing percentage remained unaffected (p > 0.05). Adding extruded linseed did not result in differences in meat quality traits (p > 0.05), except for meat pH, which was significantly decreased in the LS group (p < 0.05), indicating more efficient post-mortem glycolysis. Finally, the inclusion of extruded linseed resulted in higher levels of α-linolenic acid in the meat (p < 0.05). These results suggest that including 5% extruded linseed (on a DM basis) in the diet of young Holstein bulls increased meat n-3 content, improved beef pH and maintained production performance. Full article

Skeletal muscle fiber type composition critically influences lamb meat quality. This study examined the relationships between muscle fiber types and key quality traits, including tenderness, color, lipid and amino acid profiles, and volatile flavor compounds. MyHC I (slow-twitch oxidative fibers) positively correlated with desirable traits such as increased redness, water-holding capacity, unsaturated fatty acids, and essential amino acids. Conversely, MyHC IIb (fast glycolytic fibers) was linked to reduced tenderness and higher levels of off-flavor compounds. MyHC IIa and IIx showed minimal effects. Untargeted metabolomics comparing muscles with high versus low slow-twitch fiber proportions revealed differential metabolites enriched in sphingolipid and arginine-proline metabolism pathways. These results suggest that a higher proportion of oxidative fibers enhances both the sensory and nutritional qualities of lamb meat by modulating lipid metabolism, amino acid availability, and flavor formation. Full article

During the processing of marinated braised beef, excessive sodium intake is likely to occur, which can lead to various health issues. Exogenous L-lysine (L-Lys), as an essential amino acid for the human body, has the capability to enhance the quality of low-sodium meat products. This study aimed to investigate the effects of exogenous L-Lys on the quality of low-sodium plain boiled beef and marinated braised beef, as well as its underlying mechanisms of action. Among them, the substitution rate of KCl was 60%. This study was conducted with three batches of experiments, each batch serving as an independent parallel. For low-sodium plain boiled beef, the optimal addition level of L-Lys was screened out through the research on the effects on meat quality indicators, water distribution, microstructure, and sensory evaluation. For the quality of low-sodium plain boiled beef, in terms of microstructure, the addition of L-Lys reduced muscle fiber breakage and voids, thereby improving its microstructural characteristics. Combined with quantitative descriptive analysis (QDA), the optimal level of additional L-Lys was subsequently determined to be 0.6%. It was further processed into marinated braised beef in soy sauce, and a comparative analysis was conducted with low-sodium marinated braised beef in soy sauce without L-Lys addition for shear force, meat color, thiobarbituric acid reactive substances (TBARS), and total viable count (TVC) during the storage periods of 0, 3, 6, 9, and 12 d. The results show that the redness (a*) value significantly increased within 0–12 d (p < 0.05), leading to a more stable meat color. Moreover, the addition of L-Lys significantly reduced the shear force and thiobarbituric acid reactive species (TBARS) values in the marinated braised beef (p < 0.05), thereby optimizing the tenderness of the marinated braised beef and inhibiting lipid oxidation. Although the total viable count (TVC) of the L-Lys group was higher than that of conventional low-sodium marinated braised beef in soy sauce from 9 to 12 d, both groups of products had undergone spoilage by day 12; therefore, the addition of L-Lys had no effect on the shelf life of the products. Comprehensive analysis suggested that the addition of exogenous L-Lys could optimize beef quality by enhancing hydration, improving muscle structural properties, and exerting antioxidant synergistic effects. Full article

Background/Objectives: Chronic stress has an undeniable effect in generating emotional disorders and physiological changes. It results in excessive muscle tension throughout the body, also in the masticatory system. A situation of chronic stress was the COVID-19 pandemic. The aim of this paper was to assess the prevalence of specific masticatory pain symptoms, their severity, and the co-occurrence of associated symptoms (otological symptoms and headaches) in patients diagnosed before and during the COVID-19 pandemic. Methods: A total of 202 patients were divided into two groups: Group A (mean age of 36.46; F = 64; and M = 37) and B (mean age of 26.04; F = 70; and M = 31) included patients who presented for the study before and after the COVID-19 pandemic, respectively. The Oral Behaviours Checklist (OBC) questionnaire was used: patients with result ≥2 scores in the OBC were evaluated by DC/TMD. To evaluate the intensity of pain in masticatory structures, the elements of the RDC-TMD questionnaire were used. Otologic symptoms and headaches were assessed as coexisted complaints. Results: A significant increase in pain occurrence was observed in Group B mainly for masseter muscles (p < 0.0001), temporalis (p = 0.0044), and medial pterygoid muscles (p = 0.0153). A significantly more frequent reporting of pain/tenderness was observed among men in most of the evaluated muscles. For the lateral pterygoid muscles, changes in palpation pain did not reach statistical significance. There was a statistically significant difference in the intensity of pain in the temporomandibular joint area between both the entire groups A and B (p = 0.000152), as well as between women in Group A and B (p = 0.006453) and men in the study groups (p = 0.007990). An increase in the incidence of headaches was observed among men in Group B (Group A with 40.6% vs. Group B with 67.3%). The most commonly reported otological symptom in both groups was ear pain and/or discomfort in the preauricular region, with the frequency of otological symptoms being higher in Group B. Conclusions: (1) The COVID-19 pandemic affected the incidence and severity of masticatory muscle pain and associated complaints. (2) A decrease in the age of patients reporting complaints of masticatory mm pain was observed during the COVID-19 pandemic. (3) An increase in the frequency of headaches was observed in the male group during the pan-demic, while in women there was an increase in palpation tenderness of masticatory muscles. Full article

The purpose of this study was to investigate the effects of fermented pine needles on the carcass traits, meat quality, and antioxidant capacity of finishing pigs. In total, 80 Duroc × (Landrace × Large white) crossbred pigs of approximately 4 months of age, with an initial body weight of 60.5 ± 2.5 kg, were randomly assigned to four experimental treatments, which were then denoted as the control treatment (basal diet), the fermented pine needle (FR) 1 treatment, the FR2 treatment, and the FR3 treatment (the pigs were fed the basal diet supplemented with 1.0, 2.0, and 3.0% fermented pine needles, respectively) for 55 d. The obtained results showed that, compared with the CON group, the fermented pine needle treatments increased the lean meat percentage, total antioxidative capacity, and superoxide dismutase activity in the serum and longissimus dorsi muscle. In addition, the treatments increased the mRNA expression levels of SOD1, catalase, and Nrf2 in the muscle and decreased the malondialdehyde activity in the serum and longissimus dorsi muscle and the Keap1 mRNA expression level. Compared with the CON and FR1 treatment, the FR2 and FR3 treatments increased springiness, serum GSH-Px activity, and longissimus dorsi muscle CAT activity, and decreased hardness, chewiness, gumminess, and cohesiveness. Moreover, compared with the CON treatment and other fermented pine needle treatments, the FR2 treatment not only significantly elevated the carcass weight, dressing percentage, pH_24h, a* value (redness), and marbling scores of the finishing pigs, but also remarkably reduced the L* value (lightness), b* value (yellowness), and shear force in the meat quality. In conclusion, the experiment indicated that the addition of fermented pine needles to the diet has no negative impact on the carcass characteristics of finishing pigs and could improve the tenderness and freshness of the meat, as evidenced by the modified antioxidant enzyme activity and mRNA expression levels of antioxidant genes in the muscles of finishing pigs. Full article

Maternal overnutrition and targeted supplements during pregnancy strongly affect fetal development in beef cattle, influencing gene expression, tissue development, and productivity after birth. As modern feeding practices often result in cows receiving energy and protein above requirements, understanding the balance between adequate nutrition and overconditioning is critical for sustainable beef production. This review synthesizes findings from recent studies on maternal overnutrition and supplementation, focusing on macronutrients (energy, protein, methionine) and key micronutrients (e.g., selenium, zinc). It evaluates the timing and impact of supplementation during different gestational stages, with emphasis on fetal muscle and adipose tissue development, immune function, and metabolic programming. The role of epigenetic mechanisms, such as DNA methylation and non-coding RNAs, is also discussed in relation to maternal dietary inputs. Mid-gestation supplementation promotes muscle growth by activating muscle-specific genes, whereas late-gestation diets enhance marbling and carcass traits. However, maternal overnutrition may impair mitochondrial efficiency, encourage fat deposition over muscle, and promote collagen synthesis, reducing meat tenderness. Recent evidence highlights sex-specific fetal programming differences, the significant impact of maternal diets on offspring gut microbiomes, and breed-specific nutritional responses, and multi-OMICs integration reveals metabolic reprogramming mechanisms. Targeted trace mineral and methionine supplementation enhance antioxidant capacity, immune function, and reproductive performance. Precision feeding strategies aligned with gestational requirements improve feed efficiency and minimize overfeeding risks. Early interventions, including protein and vitamin supplementation, optimize placental function and fetal development, supporting stronger postnatal growth, immunity, and fertility. Balancing nutritional adequacy without excessive feeding supports animal welfare, profitability, and sustainability in beef cattle systems. Full article

Meat quality traits, particularly WHC and tenderness, are pivotal for consumer satisfaction and economic value in the sheep industry. However, their genetic regulatory mechanisms remain unclear. We used RNA-Seq and WGCNA to identify genes regulating WHC and tenderness. Sixty longissimus thoracis samples were classified into high/low WHC (HWHC vs. LWHC) and high/low tenderness (HTN vs. LTN) groups. Comparative transcriptomics identified 270 differentially expressed genes (DEGs) linked to WHC, enriched in pathways like the regulation of the ATP metabolic process and the inhibition of canonical Wnt signaling. Key DEGs (e.g., SORBS1, FOXO1, PDE4B, CDH1) correlated significantly with WHC-associated traits. For tenderness, 165 DEGs were identified, including LEP, FABP4, PLIN1, and GLP1R, enriched in PPAR signaling, fat cell differentiation, and cAMP signaling pathways. WGCNA revealed modules associated with WHC and tenderness, with hub genes (ATP2C1, GSKIP, PATL1, PPARA, CYLD) involved in ATP metabolism, lipid biosynthesis, and myofibril assembly. Tissue-specific gene integration prioritized muscle-enriched candidates (METTL21C and ACTC1) with strong trait correlations. Our findings unveil interconnected gene networks governing WHC and tenderness, highlighting some candidate genes as potential biomarkers for precision breeding. This study provides novel insights into the molecular determinants of meat quality, offering actionable targets to enhance mutton production sustainability and consumer appeal. Full article

The meat quality of sheep and goats differs even within the same age, gender, and farming systems. Intramuscular fat (IMF) content is an important factor affecting the quality of livestock meat because it affects muscle color, tenderness, juiciness, water-holding capacity, and flavor. This study evaluates the differences in IMF deposition characteristics between Longdong cashmere goats and Tan sheep, and also explores the correlations between these variations and the gut microbiota. The results revealed that the IMF contents in shoulder and rump meat, as well as the blood lipid levels, of Longdong cashmere goats were higher than those of Tan sheep (p < 0.05). The content of fatty acid synthase (FAS) in the duodenum of the goats was lower, but the content of hormone-sensitive lipase (HSL) in both the pancreas and duodenum was greater (p < 0.05). The Chao1 and β diversity showed differences between the two breeds, observed not only in the abomasum but also in the colon. The specific microbiota identified from the goats were involved in the lipid metabolism pathway. The concentrations of acetic acid and propionic acid in the colonic and abomasal chyme were decreased in the goats when compared to the sheep (p < 0.05). The contents of FAS in the colonic chyme of the goats were significantly lower, while HSL in the abomasal chyme was significantly higher than that of the sheep. The correlation analysis of IMF deposition with gut microbiota showed that Acetobacter and UBA1711 in the abomasum, as well as Faecousia, WQUU01, UBA5905, and GCA-900066495 in the colon, were positively correlated with the IMF content in shoulder meat and the level of LDL (except for UBA1711), but negatively associated with the content of propionic acid (|r| > 0.45, p < 0.05). This preliminary study has demonstrated that some specific bacteria in the abomasum and colon were associated with IMF deposition, while also providing an indicative reference range for further investigation into the effects of microbes on IMF deposition. Full article

The objective of this study was to assess the impact of breed and slaughter hygiene practices on beef quality traits in Northern Greece. A random sample of 159 beef carcasses from three breeds, Aberdeen Angus (AA, n = 38), Holstein (HO, n = 42), and Limousin (LI, n = 40), and crossbred (CR, n = 39) males were used. The chroma, pH, texture, chemical composition, and fatty acid profile were assessed using the Longissimus dorsi muscle. The muscle histomorphometry was assessed using the psoas major samples. Microbiological analyses were conducted on the beef carcasses to evaluate slaughter hygiene. A comparative analysis using ANOVA, Mann–Whitney, and Kruskal–Wallis tests was performed to assess the effects of breed and slaughter hygiene on the meat quality traits. The meat quality differed significantly (p < 0.05) between the breeds. Specifically, the LI beef exhibited higher lightness (L*) values compared to those of the AA and HO beef. The CR breed produced the reddest beef, which differed significantly from the AA and HO beef. The beef yellowness (b*) was higher in the AA breed compared to the other breeds. The AA and CR beef was more tender than the LI beef. The AA beef exhibited the lowest protein and highest fat content, while the LI beef was the leanest. The monounsaturated fatty acid (MUFA) concentrations in the AA beef were 22% higher than those in the HO beef, whereas the HO beef had 23% higher levels of saturated fatty acids (SFAs). The total mesophilic viable counts among the slaughterhouses exceeded the lower acceptable threshold (3.5 log CFU/cm²), indicating inadequate slaughter hygiene practices that could impact beef quality and safety. Globally, this is the first comprehensive study that uniquely combines techniques for assessing beef quality from whole carcasses to individual muscle fibers. Full article

This review examines the impact of heat stress (HS) on carcass traits, meat quality, and nutritional composition in monogastric animals, specifically poultry and swine, and evaluates targeted nutritional strategies for mitigation. With rising global temperatures and intensified heat waves, HS has emerged as a key threat to animal welfare, production efficiency, and meat quality. Physiological disturbances induced by HS, including oxidative stress, protein denaturation, mitochondrial dysfunction, and hormonal imbalances, contribute to reduced carcass yield, muscle degradation, and inferior sensory attributes such as tenderness, juiciness, and flavour. HS also diminishes the nutritional value of meat by depleting essential amino acids, polyunsaturated fatty acids, and antioxidant micronutrients. This review highlights nutritional interventions, including antioxidant supplementation (e.g., vitamin E, selenium, polyphenols), osmolytes (e.g., betaine, taurine), probiotics, prebiotics, and optimised energy-to-protein ratios, as promising tools to enhance thermotolerance and meat quality. Emerging feed additives such as phytochemicals also show potential for protecting muscle integrity and improving oxidative stability. Given species-specific responses and production system variability, integrating these dietary approaches with stage-specific management is essential for resilience under climate stress. Future research should focus on the precision nutrition, biomarker identification, and validation of synergistic nutritional strategies that safeguard performance and meat quality in monogastric production systems. Full article

Intramuscular fat (IMF) content in beef cattle is a critical determinant of beef meat quality, as it positively influences juiciness, tenderness, and palatability. In China, the crossbreeding of Wagyu and Angus is a prevalent method for achieving a better marbling level. However, the molecular mechanisms governing IMF regulation in these crossbreeds remain poorly understood. To elucidate the mechanism of IMF deposition in these crossbred cattle, we conducted a comparative transcriptomic analysis of longissimus dorsi muscles and livers from cattle with divergent IMF content. RNA-seq revealed 940 and 429 differentially expressed genes (DEGs) in the liver and muscle, respectively, with 60 genes co-differentially expressed (co-DEGs) in both tissues. Functional enrichment highlighted lipid metabolism pathways including fatty acid β-oxidation, PPAR signaling, and glycerolipid metabolism. A total of eleven genes including ACAA2, ACADL, ACOX2, CPT1B, CPT2, LPL, SLC27A1, ACAT1, GK, ACOX3, and ACSM5, were screened as key candidate genes for IMF deposition. A “liver–muscle” regulatory network of IMF deposition was built to illustrate the tissues’ interaction. The reliability of the transcriptomic data was verified by quantitative reverse real-time PCR (qRT-PCR). Our findings provide novel molecular markers for increasing the IMF content and accelerating the genetic improvement of beef quality traits in crossbred cattle. Full article

Background and Objectives: The occlusal–temporomandibular disorder (TMD) relation is a contentious issue in dentistry to date. This scoping review’s purpose was to map the existing literature on occlusal abnormalities and their potential role in the development and progression of TMD. Materials and Methods: A search in PubMed, Scopus, Cochrane Library, Embase, Lippincott, Medknow, and ClinicalKey was conducted. Articles researching the relationship between TMD and occlusion have been selected. A narrative data synthesis was conducted to chart and summarize the main findings from the included studies. Results: A total of 29 articles were included in this review. These studies confirm that angle class II and angle class III malocclusions, deep bite, and crossbite have a high prevalence of symptoms of TMD, including mandibular deviation, arthritic pain, and tenderness of the muscles. Malocclusion, edentulous spaces, and a reduced vertical dimension of occlusion (VDO) also contribute to the severity of TMD, most prominently in older adults. TMD is also seen with high prevalence in females, with a female-to-male ratio of 2:1 to 20:1, according to studies. Bruxism, premature occlusal contacts, and occlusal interferences also contribute towards symptoms of TMD, in agreement with multiple facets of the disorder. Conclusions: Occlusal abnormalities have a significant association with TMD, but causality cannot be established with most observational studies. This review emphasizes the need for early occlusal examination and intervention to reduce TMD risk. Full article

Heat stress (HS), driven by rising global temperatures, significantly impairs the nutritional composition and sensory quality of meat from monogastric animals, particularly swine and poultry. HS induces physiological disturbances, including reduced feed intake, oxidative stress, and endocrine disruption, which together reduce muscle protein content by 10–15% and essential amino acid levels (e.g., lysine, methionine, threonine) by 15–25%. Lipid profiles are also altered, with up to 30% reductions in polyunsaturated fatty acids (PUFAs), especially omega-3s, and an increased saturated fat content. Additionally, HS reduces the retention of vitamins E, A, D, and C by 20–50% and critical minerals such as selenium, zinc, and iron, compromising antioxidant capacity, immune function, and oxygen transport. These changes diminish meat tenderness, juiciness, flavour, and colour stability, leading to reduced consumer appeal and dietary quality. The consumption of heat-stressed meat may elevate risks for cardiovascular disease, oxidative stress, and micronutrient deficiencies. Mitigation strategies, including dietary antioxidant and osmolyte supplementation, genetic selection for thermotolerance, and optimised feeding practices, can reduce oxidative damage by up to 40% and improve nutrient retention. This review synthesises the current evidence on HS-induced meat quality deterioration and explores nutritional and management strategies to protect animal productivity and human health. Full article