The Eff ects of Diff erent Levels of Ascorbic Acid on Growth Performance and Meat Composition of Brook Trout (Salvelinus fontinalis) (original) (raw)
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The impact of diet on meat quality of common carp
2012
SUMMARY The aim of the study was to determine the impact of diet (grains or formulated feed) on the chemical composition, amount of total cholesterol and fatty acids profile of common carp. The samples of two-year old carp were taken from two fishery farms. On the first pond the production was taken place in the semi-intensive system of production with the addition of corn (80%) and wheat (20%) and on the second pond the feeding was done with formulated food. Chemical analysis, fatty acids and total cholesterol determination were done at the Institute of Hygiene and Meat Technology, Belgrade. The amount of water, protein and ash was higher (p<0.01) in carp in which diet was participated formulated food, with the value, expressed as a percentage, amounted to respectively 78.36±0.04, 17.17±0.05 and 1.03±0.01, while values of the same parameters in carp fed with corn and wheat were 75.01±0.29; 15.59±0.21 and 0.89±0.04. The percentage of fat in carp fed formulated fed was 3.19±0.05, ...
Basic parameters of the quality of fresh meat of different types of freshwater fish
Acta agriculturae Serbica, 2017
The goal of this current study is to compare the chemical composition of fresh meat of different types of freshwater fish used in the diet of consumers. Comparison of basic chemical parameters of meat quality of cultivated and fish species from open waters was made. Most of the chemical composition parameters are very little differs from the values for the same parameters for most of the investigated fish species, which are available in the literature data. The results of this, as well as a number of other studies, confirm that fish from open waters have a generally higher content of water and lower fat content, while fish from breeding is characterized by lower water content and higher fat content. The highest protein content was found in fresh meat of the tiny carp (20.92%), and the lowest value (17.01%) determined for the protein content in meat of the bleak. The highest fat content was found in the flesh of the tiny carp (11.53%), which is a consequence of genetic characteristics and intensive feeding in fishery conditions. The lowest fat content was determined in the sample of fresh meat of the bleak, amounting to 3.64%. The highest value of the ash content is determined in the schneider meat, which is 1.96%, the lowest in the meat of the tiny carp (0.82%). Fish from open waters have higher ash content as a result of life in ecosystems that contain larger amounts of limestone and other minerals.
Agriculture and Biology Journal of North America, 2013
A 56-day trial to evaluate the performance, carcass characteristics and meat physico-chemical properties of broiler birds fed graded inclusion of supplemental ascorbic acid (AA) was undertaken using 270 one-day old Arbor acre broiler chicks. Basal starter and finishers diets (T1) contained 0% AA (control); while diets T2, T3, T4, T5 and T6 were supplemented with 0.1, 0.2, 0.3, 0.4 and 0.5% AA respectively. Performance data indicated similar (p>0.05) daily and total feed intake by birds. Feed conversion ratio (3.04, 2.86, 2.85, 2.74, 2.77and 2.69 for birds on diets T1, T2, T3, T4, T5 and T6 respectively) were also similar (p>0.05). However weight gain and final body weight were significantly higher (p<0.05) for birds on AA supplementation compared with control. Correlation of graded AA inclusion and weight gain of chickens was positive (r=0.50) and significant (p<0.05). Regression of weight gain (kg) on graded AA supplementation indicated (R 2 =0.2531) a minimum of 1.67ppm dietary AA requirement for growth. Abdominal fat, eviscerated weight as well as weight of heart varied significantly (p<0.05). Other carcass characteristics, organ indices and meat physico-chemical indices were not significantly different (p>0.05). Supplemental dietary AA was implicated in growth and improved color of broiler meat in this study.
Effect of Cooking Methods on Nutritional and Quality Characteristics of Fish
Pakistan Journal of Agricultural Research, 2021
F ish is one of the major animal protein foods available in the tropics. This has made fishery an important aspect of study. According to (Aberoumand, 2014; El-Lahamy et al., 2019) fish constitutes 40% of animal protein intake. fish is one of the most perishable and in the tropical climate of most developing countries it wascome unfit for human consumption within about one day of capture, unless it is subjected to some form of processing (Gladyshev et al., 1999). The principal of fish components are water, protein, lipids and carbohydrates (Ames, 1991), while the followings minerals are commonly found in fish sodium, potassium, calcium, magnesium, phosphorus, sulphur, iron, chlorine, silicon, manganese, zinc, copper, arsenic and iodine (Latimer, 2019). the environment and season (Silva and Chamul, 2000; Głuchowski et al., 2019). Processors have direct intrest in the proximate composition of fish in order to know the nature of the raw material before chilling, freezing, smoking or canning can be correctly applied. Fish is one of the most complete foods, nutrient quality and quantity an average 100g portion provides more than 50% of the recommended daily protein intake, between 10% and 20% of minerals, vitamins
The purpose of this experiment was the evaluation of biochemical composition of juvenile rainbow trout meat, in condition of BioPlus2B® probiotic administration (Bacillus licheniformis (DSM 5749) and Bacillus subtilis (DSM 5750), in proportion of 1:1) in feed, in different concentrations: V1:22.4x109, V2:38.4x109 and V3: 70.4x109 CFU g-1. The analyses were performed in the research laboratory of Aquaculture, Environmental Science and Cadastre Department, Faculty of Food Science and Engineering, Galati and consist in various determinations that aim to evaluate the meat content in protein, lipids, dry matter and ash, for this species. At the end of the experiment it was found that introducing of probiotic BioPlus2B® in rainbow trout feed, increased the protein content in meat (from 13.86% to 16.89% in version V1), decreased the lipids content (from 6.59% to 4.32% version V1) and moisture (from 78.17 to 77.19% in version V1). So, we can say that an optimal dose of probiotic can lead to meat nutritive quality improvement.
2014
Rabbits allow through changes in diet, get changes in the lipid profile of meat. Different strategies are used to achieve an improvement in the content of omega 3 fatty acids and the omega-6/3 ratio (use of flax, chia, fish oil) modifying its physical, chemical and sensory quality. The aim of this study was to evaluate sensory and physical quality of rabbit loin using different periods of supplying a diet with fish oil to modify the lipid profile. Thirty (30) rabbits (NZxC,45 days age) were bred for 30 days (10animals/treatment). Two diets were used, commercial feed and the same diet with addition of fish oil (1.8%). Treatments were: control (C) commercial feed; initial fish (IF), fish oil dietprovided from 45 to 60 days of age + C diet from 60 to 75 days age, and final fish treatment (FF) conversely to previous. After slaughtering (24h) loin muscle were used to determinate pH (Testo230), color (CIELAB system, MinoltaCR300) and fatty acid composition. Loins were cooked in a double contact grill (71ºC±1ºC in the centre of the sample). Samples were analyzed by an analytical panel of 8 trained assessors. The following descriptors were evaluated: overall color; intensity and typicity of odor/flavor; fat taste and juiciness, using an unstructured linear scale of 10cm. Statistical analysis was performed using the Proc Mixed of SAS (2004) for unvariete ANOVA. Differences between treatments were analyzed by Tukey test (p<0.05). No differences were found for productive parameter,slaughter weight and carcass yield (%), nor pH and color parameters (p>0.05). Sensory results were similar for color, odor, off-odor and characteristic odor, but smell-taste variables like characteristic flavor and off-flavor were influenced by diets. Control diet had higher 'rabbit flavor', followed by IF but they were not different on off-flavor parameter (p>0.05). FF had more off-flavor and less characteristic flavor.
Relationship Between Meat Quality and Animal Nutrition
Hayvansal Üretim
The present review asessessed meat quality taking into account complex and multivariate qualities including meat production. Production conditions; however, consist of management system, breeding, genotype, feeding, holding and stunning before slaughtering, method of slaughter, cooling and storing conditions. Meat quality changes depending on many factors such as feed, level of feeding, weaning age, castration, slautering age, etc. Today, animal nutritionists have developed new nutrition strategies to improve meat quality by changing the feed composition of poultry and small/large ruminant. Also, animal nutrition can affect gene expression in the animal via epigenetic effects varying the differentiation and proliferation of adipose cells. Scientists can use different feedstuffs to modulate the expression of target genes and increase meat quality.
usab-tm.ro
The aim of this research was to evaluate the use of additives in fodders for common carp (Cyprinus carpio L.). The experiment was carried out for a period of 257 at the fish farm from Mărtineşti in the county Cluj. The fish ware divided in 6 groups, LM-control group and 5 experimental groups; the fodder for the experimental groups was supplemented with Allzyme SSF (L1E), Bio-Mos (L2E), Allzyme SSF and Bio-Mos (L3E), Allzyme SSF and Sel-Plex (L4E) and Allzime SSF, Bio-Mos and Sel-Plex (L5E). Each batch contained 100 fish divided as it fallows: 50 common carp from Lausitz var. and 50 common carp from Galitian var. The average weight for both varieties of common carp was 1.5 g/ specimen. The groups were distributed in 6 cages with 150 mp. The best results regarding growing indices for Galitian var. ware obtained by L4E group with medium weight (MW) of 791.73±35.05g and the survival rate (SR) of 94%, compared with LM group (MW=743.37±39.20g and SR= 88%). In the case of Lausitz var. the best MW was obtained by L1E with 908.36±34.33g compared with LM (MW= 794.66±26.61g) and the best survival rate was obtained by L4E and L5E with SR=94% compared with LM (SR= 76%). The results reveal that the supplementation of fodder for both varieties of common carp (Lausitz and Galitian var.) carp with used additives determined a better growing rate and a better survival rate.