Search Results (71)

This review explores strategies to enhance meat quality in poultry, focusing on both management and genetic methods. Poultry meat quality is influenced by many factors, including rearing conditions, nutrition, animal welfare, and post-slaughter processing. Key management factors such as stocking density, ventilation, temperature, and humidity are emphasized for their significant impact on bird welfare and the resulting meat texture, color, and microbial stability. Welfare-enhancing practices like gentle handling, environmental enrichment, and thermal comfort are highlighted for their direct effects on stress levels and meat properties such as water-holding capacity and pH. Innovations in slaughtering and chilling techniques, including electrical and gas stunning and rapid chilling, are shown to preserve meat quality and prevent common defects like pale, soft, and exudative (PSE) or dark, firm, and dry (DFD) meat. The review also underscores the importance of hygiene protocols, hazard analysis and critical control points (HACCP) systems, and traceability technologies to ensure food safety and foster consumer trust. On the genetic front, it discusses conventional selection, marker-assisted selection (MAS), and genomic selection (GS) as tools for breeding birds with better meat quality traits, including tenderness, intramuscular fat, and resistance to conditions like woody breast. Functional genomics and gene editing are identified as the leading edge of future advances. Ultimately, the review advocates for an integrated approach that balances productivity, quality, animal welfare, and sustainability. As consumer expectations increase, the poultry industry must adopt precise, science-based strategies across the entire production process to reliably deliver high-quality meat products. Full article

Goat meat represents a valuable source of high-quality protein and healthy lipids, although its consumption remains limited in Europe. This study aimed to evaluate the qualitative–quantitative changes in the nutritional, rheological, and sensorial characteristics of meat (Quadriceps femoris and Longissimus thoracis et lumborum muscles) from three different autochthonous goat breeds (Garganica, Derivata di Siria, and Capra di Potenza) and a cosmopolitan, genetically selected one (Saanen), reared in Basilicata (Italy), during a 7-day wet aging process. Forty kids (10 per breed) were slaughtered at 50 ± 3 days, and meat samples were vacuum-aged at 4 ± 1 °C and analyzed at 0, 3, and 7 days. Data showed that genotype was the main factor influencing meat quality, while wet aging mainly improved rheological parameters, particularly in LTL muscles. Notably, Capra di Potenza exhibited the most favorable fatty acid profile, with lower atherogenic (average values of 0.80 in LTL and 0.92 in QF) and thrombogenic (average values of 1.49 in LTL and 1.59 in QF) indices, whereas Derivata di Siria showed the greatest oxidative stability (average values of 0.060 in LTL and 0.036 in QF). Overall, local breeds of kids’ groups produced more tender and aromatic meat than Saanen. These findings highlight the potential of native goat breeds for premium meat production and suggest an effective post-mortem aging technique to enhance their quality, promoting the diffusion of niche products as well as biodiversity preservation. Full article

Zoonotic Campylobacter species (ZCS), particularly C. jejuni and C. coli, cause major foodborne gastroenteritis and poultry is the principal reservoirs. However, there is limited data on Campylobacter transmission risk practices and antimicrobial resistance (AMR) in Nigeria. Therefore, this study determined the prevalence, AMR, and risk practices aiding Campylobacter transmission in two major slaughterhouses processing poultry carcasses in Enugu State, Nigeria. Four hundred poultry faecal samples were analysed for zoonotic Campylobacter organisms using standard protocols. Antimicrobial resistance was profiled via Kirby–Bauer disk diffusion technique, against eight antimicrobial agents. Risk practices were assessed through slaughterhouse observations and interviews with 56 workers. The overall prevalence of Campylobacter infections was 14.5% (58/400), while the species-specific prevalence were 13% (52/400) and 1.5% (6/400) for C. coli and C. jejuni, respectively. Campylobacter colonisation was significantly higher (p < 0.05) in broilers, and during the wet season. The AMR profile of the isolates against the eight antibiotics tested was: Amoxicillin/clauvlanic acid (100%), vancomycin (100%), tetracycline (96.6%), ciprofloxacin (55.2%), chloramphenicol (44.8%), ceftazidime (10.3%), azithromycin (3.4%) and streptomycin (3.4%). All the 58 Campylobacter isolates were multidrug-resistant. The multiple antibiotic resistance indices ranged from 0.4 to 0.9, with a mean of 0.7. Major risk practice associated with ZCS transmission include non-use of personal protective equipment (100%), slaughtering on unsanitary surfaces (100%), using visibly unclean water for meat processing (100%), improper manual evisceration (75%), eating or drinking during processing (64.4%), slaughtering sick animals (37.5%), inadequate cleaning of surfaces and equipment after use (21.4%) and consuming raw meat during carcass processing (19.6%). The findings reflect critical gaps in food safety, occupational health, prudent antimicrobial use in poultry farming and zoonotic disease control, emphasizing the need for antibiotic regulation, training on hygienic meat processing, public education, infrastructural development of slaughterhouse facilities, and inter-sectorial collaboration to curb Campylobacter contamination and spread of antimicrobial resistance. Full article

The present study aimed to determine whether enriching the finishing ration of lambs with incremental doses of a protected fatty acid (FA) blend would result in noticeable differences in the eating experience of the resulting meat. Three isonitrogenous diets containing 0, 50, or 100 g day⁻¹ of the FA mixture were formulated, and the lambs were fed these diets until slaughter under otherwise identical management conditions. After postmortem aging, boneless loin samples from each treatment were submitted to a descriptive sensory evaluation by a rigorously trained panel that followed international guidelines. Multivariate techniques—principal component analysis combined with hierarchical clustering—were applied to integrate the panel’s quantitative scores and visualize how the treatments segregated in sensory space. The lamb meat presented a level of acceptance dependent on the proportion of fatty acids. In general, this study suggests that adding an extra 50 or 100 g of fat supplement to a lamb’s diet towards the end of its growth can significantly improve the enjoyment consumers get from eating the meat. Sensory analysis of lamb meat enriched with fatty acids indicated that the most important attributes determining the acceptance of lamb meat were color, flavor, odor, and toughness. Consequently, it can be recommended that dietary fatty acids be strategically increased during the finishing phase as a practical approach to enhancing the sensory appeal of sheep meat without compromising panel consensus. Full article

The assessment of pig welfare and health at abattoirs is crucial for ensuring both animal well-being and food safety. Traditional assessment methods often rely on human observation, which is time-consuming, subjective, and difficult to scale in high-throughput facilities. This systematic review addresses a crucial gap by identifying and evaluating non-invasive human-free diagnostic methods applicable in commercial settings. Following PRISMA guidelines, a total of 102 articles met the inclusion criteria. Thirteen distinct methods were identified and classified into three categories: biological sample analysis (5 methods; n = 80 articles), imaging and computer vision systems (4 methods; n = 19), and physiological and other sensors (4 methods; n = 24). Some articles assessed more than one method and are therefore counted in multiple categories. While no method achieved both high implementation and practicality, blood analysis for glucose and lactate, convolutional neural networks for lesion detection, and automated camera-based systems emerged as the most promising for practical integration into the slaughter flowline. Most techniques still face challenges related to automation, operator independence, and standardisation. Overall, this review highlights the growing potential of non-invasive methods in pig welfare evaluation and underscores the need for continued development and validation to facilitate their adoption into routine abattoir practices. Full article

With growing global attention on animal welfare and food safety, humane and efficient slaughtering methods in the poultry industry are in increasing demand. Traditional manual inspection methods for stunning broilers need significant expertise. Additionally, most studies on electrical stunning focus on white broilers, whose optimal stunning conditions are not suitable for red-feathered Taiwan chickens. This study aimed to implement a smart, safe, and humane slaughtering system designed to enhance animal welfare and integrate an IoT-enabled vision system into slaughter operations for red-feathered Taiwan chickens. The system enables real-time monitoring and smart management of the poultry stunning process using image technologies for dynamic object tracking recognition. Focusing on red-feathered Taiwan chickens, the system applies dynamic tracking objects with chicken morphology feature extraction based on the YOLO-v4 model to accurately identify stunned and unstunned chickens, ensuring compliance with animal welfare principles and improving the overall efficiency and hygiene of poultry processing. In this study, the dynamic tracking object recognition system comprises object morphology feature detection and motion prediction for red-feathered Taiwan chickens during the slaughtering process. Images are firsthand data from the slaughterhouse. To enhance model performance, image amplification techniques are integrated into the model training process. In parallel, the system architecture integrates IoT-enabled modules to support real-time monitoring, sensor-based classification, and cloud-compatible decisions based on collections of visual data. Prior to image amplification, the YOLO-v4 model achieved an average precision (AP) of 83% for identifying unstunned chickens and 96% for identifying stunned chickens. After image amplification, AP improved significantly to 89% and 99%, respectively. The model achieved and deployed a mean average precision (mAP) of 94% at an IoU threshold of 0.75 and processed images at 39 frames per second, demonstrating its suitability for IoT-enabled real-time dynamic tracking object recognition in a real slaughterhouse environment. Furthermore, the YOLO-v4 model for poultry slaughtering recognition in transient stability, as measured by training loss and validation loss, outperforms the YOLO-X model in this study. Overall, this smart slaughtering system represents a practical and scalable application of AI in the poultry industry. Full article

Minimizing the risk of disease transmission, disseminating superior genetics, and reducing transportation costs are recognized advantages of embryo biotechnologies. These advantages make the development of a minimally invasive and repeatable procedure in pigs enticing, but simultaneously magnify the anatomical constraints. For decades, the swine industry has struggled to establish a universal procedure to collect pre-implantation embryos from pigs due to their long and convoluted uterine horns (UHs). Thus, the objectives were to evaluate the benefits of employing a transitional surgical model by shortening UH tissue using a 40 cm ipsilateral resection and assess the compensatory ovulatory response following an ovariectomy. The surgery was deemed successful as the UH was resected and the contralateral UH was fully ligated. The dam- and sire-line gilts exhibited ovarian hypertrophy between surgery and slaughter on the remaining ovary, illustrated by an increase in the number of corpora lutea (13.4 and 3.0 vs. 27.2 and 12; p < 0.05, respectively) and intact ovary weight (11.9 and 7.7 vs. 25.9 vs. 38.7 g; p < 0.05, respectively). This research is a vital step in assessing whether this interim surgical approach serves as a valuable method to advance the development of non-surgical techniques to collect pre-implantation embryos in pigs. Full article

The increasing adoption of digital technologies in the agriculture sector has significantly contributed to optimizing on-farm routines, especially in data-driven decision-making. This study aimed to develop an application to determine the slaughter point of lambs by predicting subcutaneous fat thickness (SFT) using pre-slaughter parameters such as body weight (BW), body condition score (BCS), and skinfold measurements at the brisket (BST), lumbar (LST), and tail base (TST), obtained using an adipometer. A total of 45 Pantaneiros lambs were evaluated, finished in feedlot, and slaughtered at different body weights. Each pre-slaughter weight class showed a distinct carcass pattern when all parameters were included in the model. Exploratory analysis revealed statistical significance for all variables (p < 0.001). BW and LST were selected to construct the predictive equation (R² = 55.44%). The regression equations were integrated into the developed application, allowing for in-field estimation of SFT based on simple measurements. Compared to conventional techniques such as ultrasound or visual scoring, this tool offers advantages in portability, objectivity, and immediate decision-making support. In conclusion, combining accessible technologies (e.g., adipometer) with traditional variables (e.g., body weight), represents an effective alternative for production systems aimed at optimizing and enhancing the value of lamb carcasses. 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

In zooarchaeological research, animal bone fractures can result from various processes including slaughtering, dismemberment, marrow/grease extraction, craft processing, carnivore gnawing/trampling, sediment compression, bioturbation, and recovery bias. These fractures are further influenced by bone freshness/dryness and environmental temperature. The animal bones analysed in this study, excavated from Han dynasty tombs in the Xinxiang Plain New District, China, represent ritual offerings. These specimens exhibit distinct truncation features—chop surfaces, rough planes, and fracture traces—created by ancient iron tools for culinary purposes such as stewing preparation or consumption facilitation. These characteristics differ significantly, from the V-shaped butchery marks produced by stone/bronze tools and fracture patterns from marrow/grease extraction to post-depositional breakage formed during burial processes. In this study, steel tools were employed in the rocking slicing and rolling slicing of animal bones, complemented by techniques such as breaking to sever bone shafts. Subsequently, the marks on the cross-sections were observed using a stereomicroscope, and the results were compared and analysed with the materials from Han dynasty tombs unearthed at Xinxiang city, Henan Province. From the comparison between experimental observation results and archaeological materials, it is evident that the fine processing of meat-bearing bone materials mainly involved the use of rocking and rolling slicing methods. The cross-sections of the slices revealed shearing surfaces, rough patches, bone splinters, and sliced ends. The shearing surfaces in particular exhibited numerous visible trace characteristics, with the types and quantities of these traces varying with different cutting tools. This study holds significant reference value for exploring cutting tools and techniques in antiquity. Full article

This study investigates inventory management and pricing techniques in a two-tier supply chain where newborn items are grown, slaughtered, and transported to retailers for consumer sale. This study assesses how certain carbon regulations can enhance or hinder profitability for suppliers and retailers, demonstrating the interdependence of their financial performance in connection to environmental regulations. A mathematical model considers demand as impacted by unit weight, selling price, and storage duration, with consumption patterns as a power function of these variables. This paper examines demand dynamics and proposes a solution for optimizing crucial factors such as the number of newborn items, the retailer’s selling price, and operating cycle time to increase profitability while maintaining excellent customer service. Full article

Background: Laying hens, which are widely utilized for consumption and export in various regions, experience prolonged antibiotic exposure due to their longer lifespan, increasing the risk of antibiotic resistance and impacting the microbial environment of poultry slaughterhouses. Given the significance of extended-spectrum-β-lactamase (ESBL)-producing Escherichia coli in food safety, this study aimed to investigate the prevalence of ESBL genes in E. coli isolated from a laying hen slaughterhouse in Konya, Turkey. Methods: Sampling was conducted using a convenient sampling approach, and a total of 150 samples were collected from a single slaughterhouse over six visits during both warm (June–August) and cold (January–March) seasons to evaluate seasonal variations. Samples were categorized into environmental sources (personnel, air, wastewater, eggs) and carcass-related sources (cloaca, carcasses at critical control points, final product). Classical cultural and molecular techniques and antimicrobial susceptibility tests were used for ESBL presence and gene characterization. For sequence analysis, the bidirectional Sanger Gene sequence analysis method was applied. Results: PCR-based detection identified 10 of the 17 isolates as E. coli by amplifying the uspA gene, and bidirectional Sanger sequencing further confirmed these isolates at the species level. The E. coli isolates were detected at various sampling areas, including personnel, carcasses after evisceration, and raw wastewater samples collected at different time points. In the multiplex PCR analysis, most ESBL isolates were positive for the blaCTX-M gene. The co-existence of blaTEM and blaCTX-M genes was detected in five samples. Additionally, three genes (blaSHV, blaCTX-M, and blaOXA) were identified in a carcass sample after evisceration. All ESBL-producing isolates harbored the blaCTX-M1 gene, and multiple antibiotic resistance was observed across all isolates. The presence of these genes was strongly associated with resistance to ampicillin, amoxicillin-clavulanic acid, aztreonam, cefepime, cefpodoxime, cefuroxime, and cephalothin, highlighting the critical role of blaCTX-M in driving the multidrug resistance patterns observed in this study. The highest resistance rate (80%) was observed in “personnel” and “carcass samples after evisceration”, while all isolates remained sensitive to carbapenems (imipenem and meropenem). Conclusions: Our findings highlight the importance of the laying hen slaughter line as a potential source of contamination with ESBL-producing E. coli, which poses significant implications for food safety and public health. These findings underscore the need for improved control measures to mitigate ESBL E. coli transmission in poultry processing and highlight the importance of optimizing antibiotic use strategies in laying hen farming. Full article

Early discussions about possible pain in crustaceans often comprised speculation and anecdotes. Experiments to investigate pain took guidance from these early debates, and from studies on other taxa. Many experiments provided data that are consistent with the idea of pain. However, that does not mean that pain has been proved, but they open the possibility. With each study that is consistent with pain being felt, the probability increases, but we will probably never have conclusive proof. Some responses appear to be nociceptive reflexes; however, they at least indicate that the animal responds to stimuli such as tissue damage, heat, acid, alkaline, or electric shock. The data are said to be consistent with pain only if they cannot be explained by reflexes. These studies have encouraged various organisations to improve the welfare of crustaceans, e.g., PETA, Crustacean Compassion, RSPCA, British Veterinary Association, UFAW, and HSA. They also formed much of the evidence included in the highly influential review of sentience for the UK government that resulted in the inclusion of decapod crustaceans in the Animal Welfare (Sentience) Act 2022. This recognises that decapod crustaceans are sentient. By contrast, the New York Declaration recognises there is a possibility of sentience. Others have argued against the idea of pain in crustaceans. Nevertheless, the 2022 Act provided an impetus to groups that campaign for improved welfare. Some UK retailers now require improved slaughter techniques for the shrimp/prawn they sell, and electrical stunning is the preferred slaughter method. Full article

Accurate prediction of amino acid requirements in fast-growing broilers is crucial for cost-effective diet formulation and reducing nitrogen excretion to mitigate environmental impact. This study developed a dynamic model to predict standardized ileal digestible amino acid requirements throughout broiler growth using a factorial approach and the comparative slaughter technique, considering maintenance, growth, and gender factors. The model was based on an experiment were designed using 480 15-day-old Arbor Acres chickens randomly assigned to 10 groups. A linear equation was derived using established growth and protein deposition curves to calculate maintenance and growth coefficients. Models for five essential amino acids under different amino-acid-to-protein ratios were created (R² > 0.70). The model effectively estimated daily amino acid needs and specific time intervals. Comparisons with NRC (1994), BTPS (2011), and Arbor Acres manual (2018) showed higher predicted requirements for lysine, methionine, valine, and threonine than Arbor Acres (2018) and BTPS (2011), significantly exceeding NRC (1994). Arginine predictions aligned with BTPS in early stages, but were slightly lower in later stages. This supports the further development of dynamic amino acid models. Full article

Microbial contamination and the prevalence of foodborne pathogens in mutton meat and during its slaughtering process were investigated through microbial source tracking and automated pathogen identification techniques. Samples from mutton meat, cutting boards, hand swabs, knives, weighing balances, and water sources were collected from four different retail sites in Coimbatore. Total plate count (TPC), yeast and mold count (YMC), coliforms, E. coli, Pseudomonas aeruginosa, Salmonella, and Staphylococcus were examined across 91 samples. The highest microbial loads were found in the mutton-washed water, mutton meat, and cutting board samples. The automated pathogen identification system identified Staphylococcus species as the predominant contaminant and also revealed a 57% prevalence of Salmonella. Further analysis of goat meat inoculated with specific pathogens showed distinct volatile and metabolite profiles, identified using gas chromatography-mass spectrometry (GC-MS). Multivariate statistical analyses, including principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), and sparse partial least squares discriminant analysis (sPLS-DA), identified potential biomarkers for pathogen contamination. The results highlight the significance of cross-contamination in the slaughtering process and suggest the use of volatile compounds as potential biomarkers for pathogen detection. Full article