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Broiler production at mass level has already been achieved and now emphasis is being laid on increasing meat quality by altering various characteristics of broiler meat. Appearance, texture, juiciness, wateriness, firmness, tenderness, odor and flavor are the most important and perceptible meat features that influence the initial and final quality judgment by consumers before and after purchasing a meat product. The quantifiable properties of meat such as water holding capacity, shear force, drip loss, cook loss, pH, shelf life, collagen content, protein solubility, cohesiveness, and fat binding capacity are indispensable for processors involved in the manufacture of value added meat products. Nutrition of birds has a significant impact on poultry meat quality and safety. It is well known that dietary fatty acid profiles are reflected in tissue fatty acid. Management of poultry meat production is reflected mostly on consumption features (juiciness, tenderness, flavour) of meat. After slaughter, biochemical changes, causing the conversion of muscle to meat, determine final meat quality. Postmortem carcass temperature has profound effect on rigor mortis and the physicochemical changes observed in PSE muscles are attributed to postmortem glycolysis, temperature, and pH. Primary processing and further processing have become a matter of concern with respect to nutritional quality of broiler meat. Genetic variation among birds could contribute to large differences in the rate of rigor mortis completion and meat quality. Heritability estimates for meat quality traits in broilers are amazingly high (0.35–0.81), making genetic selection a best tool for improvement of broiler meat quality.

Omega-3 (ω-3) and omega-6 (ω-6) fatty acids are important components of cell membranes. They are essential for health and normal physiological functioning of humans. Not all fatty acids can be produced endogenously owing to the absence of certain desaturases; however, they are required in a ratio that is not naturally achieved by the standard diet of industrialized nations. Poultry products have become the primary source of long-chain polyunsaturated fatty acids (LC-PUFA), with one of the most effective solutions being to increase the accretion of PUFAs in chicken products via the adjustment of fatty acids in poultry diets. Several studies have reported the favorable effects of ω-3 PUFA on bone strength, bone mineral content and density, and semen quality. However, other studies concluded negative effects of LC-PUFA on meat quality and palatability, and acceptability by consumers. The present review discussed the practical application of ω-3 and ω-6 fatty acids in poultry diets, and studied the critical effects of these fatty acids on productive performance, blood biochemistry, immunity, carcass traits, bone traits, egg and meat quality, and semen quality in poultry. Future studies are required to determine how poultry products can be produced with higher contents of PUFAs and favorable fatty acid composition, at low cost and without negative effects on palatability and quality.

There are limited reports about the effect of different heat treatments on the quality and flavor of Black Tibetan sheep meat. The current study examined the effect of pan-frying, deep-frying, baking, and boiling treatment on the quality of Black Tibetan sheep meat; the amino acid, fatty acid, and volatile flavor compounds (VFCs) were investigated by a texture analyzer, ultra-high-performance liquid chromatography (UHPLC), gas chromatography (GC), and headspace-gas chromatography-ion mobility (HS-GC-IMS). The key VFCs were identified through orthogonal partial least squares discrimination analysis (OPLS-DA), and variable importance projection (VIP) values. In addition, Pearson’s correlations between meat quality parameters and key VFCs were examined. The sensory scores, including texture, color, and appearance, of baked and pan-fried meat were higher than those of deep-fried and boiled meat. The protein (40.47%) and amino acid (62.93 µmol/g) contents were the highest in pan-fried meat (p < 0.05). Additionally, it contained the highest amounts of monounsaturated and polyunsaturated fatty acids, such as oleic, linoleic, and α-linolenic acids (p < 0.05). Meanwhile, pan-fried and deep-fried meat had higher amounts of VFCs than baked meat. The OPLS-DA similarity and fingerprinting analyses revealed significant differences between the three heat treatment methods. Aldehydes were the key aroma compounds in pan-fried meat. Importantly, 3-methylbutyraldehyde and 2-heptanone contents were positively correlated with eicosenoic, oleic, isooleic, linoleic, α-Linolenic, and eicosadiene acids (p < 0.05). To sum up, pan-fried Black Tibetan sheep meat had the best edible, nutritional, and flavor quality.

Fresh and processed meat products are staple foods worldwide. However, these products are considered perishable foods and their deterioration depends partly on the inner and external properties of meat. Beyond conventional meat preservation approaches, electrospinning has emerged as a novel effective alternative to develop active and intelligent packaging. Thus, this review aims to discuss the advantages and shortcomings of electrospinning application for quality and safety preservation of meat and processed meat products. Electrospun fibres are very versatile, and their features can be modulated to deliver functional properties such as antioxidant and antimicrobial effects resulting in shelf-life extension and in some cases product quality improvement. Compared to conventional processes, electrospun fibres provide advantages such as casting and coating in the fabrication of active systems, indicators, and sensors. The approaches for improving, stabilizing, and controlling the release of active compounds and highly sensitive, rapid, and reliable responsiveness, under changes in real-time are still challenging for innovative packaging development. Despite their advantages, the active and intelligent electrospun fibres for meat packaging are still restricted to research and not yet widely used for commercial products. Industrial validation of lab-scale achievements of electrospinning might boost their commercialisation. Safety must be addressed by evaluating the impact of electrospun fibres migration from package to foods on human health. This information will contribute into filling knowledge gaps and sustain clear regulations.

Copy number variation (CNV) serves as a significant source of genetic diversity in mammals and exerts substantial effects on various complex traits. Pingliang red cattle, an outstanding indigenous resource in China, possess remarkable breeding value attributed to their tender meat and superior marbling quality. However, the genetic mechanisms influencing carcass and meat quality traits in Pingliang red cattle are not well understood. We generated a comprehensive genome-wide CNV map for Pingliang red cattle using the GGP Bovine 100K SNP chip. A total of 755 copy number variable regions (CNVRs) spanning 81.03 Mb were identified, accounting for approximately 3.24% of the bovine autosomal genome. Among these, we discovered 270 potentially breed-specific CNVRs in Pingliang red cattle, including 143 gains, 73 losses, and 54 mixed events. Functional annotation analysis revealed significant associations between these specific CNVRs and important traits such as carcass and meat quality, reproduction, exterior traits, growth traits, and health traits. Additionally, our network and transcriptome analysis highlighted CACNA2D1, CYLD, UBXN2B, TG, NADK, and ITGA9 as promising candidate genes associated with carcass weight and intramuscular fat deposition. The current study presents a genome-wide CNV map in Pingliang red cattle, highlighting breed-specific CNVRs, and transcriptome findings provide valuable insights into the underlying genetic characteristics of Pingliang red cattle. These results offer potential avenues for enhancing meat quality through a targeted breeding program.

Eucommia ulmoides is a traditional Chinese herbal medicine, with pharmacological effects such as lowering blood pressure and enhancing immune function. The effects of dietary Eucommia ulmoides polysaccharide (EUP) on immune function and meat quality were studied in Songliao Black Pigs. Blood lymphocyte counts and percentage, concentrations of serum total protein and of albumin increased, whereas those of urea nitrogen and triglyceride decreased. White blood cell and lymphocyte counts, and serum IgA, IgE, IgG2 a and IFN-γ increased. Average daily weight gain, slaughter weight, lean meat rate and cooked meat rate increased, whereas pH 24 , feed-weight ratio, fat rate, yellowness (b # ) and centrifugal dehydration rate decreased. Transcriptome sequencing of longissimus dorsi muscle detected 32 differentially expressed genes (DEGs), of which 26 were up-regulated and 6 down-regulated. A total of 19 genes were differentially expressed in the four groups, 18 of which were up-regulated. The DEGs included ADAMTS4, PER1, STAC, SERPINE1, FASN, THRSP, SP7 and KRT80 and the protein interaction network showed 20 up-regulated nodes, three down-regulated nodes and 14 DEGs. GO functional annotation and enrichment analysis showed that 34 items were significantly enriched, including transferase activity, actin binding, acetyl coenzyme A, acyl coenzyme A metabolism, adipose tissue development and acyl glycerol homeostasis. KEGG pathway analysis showed that the AMPK and PPAR signaling pathways were enriched. Dietary Eucommia polysaccharide enhanced immune function in Songliao Black Pigs, improved growth and carcass performance, increased the expression of genes related to meat quality traits and improved meat quality.

Background Meat quality traits are typically regulated by multiple genes, each contributing a small effect. In this study, to pinpoint candidate genes involved in meat quality traits, we performed transcriptome profiles of porcine longissimus dorsi (LD) muscle and applied machine learning (ML) models to analyze RNA-seq data. We also carried out Gene Set Enrichment Analysis (ssGSEA), Weighted gene co-expression network analysis (WGCNA) and functional validation of putative target genes to better support the biological relevance of our findings. Results In this study, LD muscle samples were collected from 142 Huoshou Black (HSH) pigs and 191 Anqing Six-end-white (AQLB) pigs. Based on results of the estimated breeding values (EBV) analysis, of meat quality traits, we selected 101 HSH pigs and 99 AQLB pigs for transcriptomic analysis. Using an integrative analytical framework that combined ssGSEA and WGCNA, we identified 197 candidate genes 197 candidate genes. These genes were significantly associated with various metabolic pathways, including fatty-acid elongation and metabolism, amino-acid catabolism, protein turnover, and biosynthetic processes. To further refine the identification of key regulatory genes, we systematically evaluated ten ML models, ultimately selecting XGBoost, Random Forest, and Lasso Regression for subsequent analysis. This approach pinpointed CYSLTR1 and LPCAT2 as the key regulatory genes. To investigate the functional roles of CYSLTR1 and LPCAT2 in intramuscular fat (IMF) deposition, we established a porcine intramuscular adipocyte model via siRNA-mediated knockdown of either CYSLTR1 or LPCAT2 . RNA-Seq analysis identified 339 differentially expressed genes (DEGs) in the siLPCAT2 group and 2,376 DEGs in the siCYSLTR1 group relative to the control. Heatmap analysis indicated that genes involved in triacylglycerol (TAG) biosynthesis were upregulated in the siCYSLTR1 group, but downregulated in the siLPCAT2 group. KEGG pathway enrichment analysis further demonstrated that LPCAT2 -associated DEGs were predominantly enriched in the MAPK signaling pathway, mTOR signaling pathway, biosynthesis of unsaturated fatty acids, and glycerolipid metabolism—pathways closely linked to cell proliferation, nutrient sensing, and lipid remodeling. In contrast, CYSLTR1 -associated DEGs were significantly enriched in lipid metabolism, atherosclerosis, and adipocytokine signaling pathways—processes directly implicated in adipocyte differentiation, lipid storage, and inflammatory crosstalk within adipose tissue. Collectively, these findings elucidate distinct yet complementary regulatory roles for CYSLTR1 and LPCAT2 in intramuscular adipogenesis and provide mechanistic support for targeting these genes to modulate IMF content and improve pork quality traits. Conclusions In conclusion, CYSLTR1 and LPCAT2 were identified as pivotal regulatory genes governing IMF deposition. Functional enrichment and pathway analyses revealed that both genes exert their effects on IMF accumulation through the coordinated regulation of lipid metabolism–associated pathways—including fatty acid synthesis, triglyceride assembly, and phospholipid remodeling. These findings offer mechanistically grounded evidence and actionable biological insights for improving pork quality traits, particularly marbling and tenderness.

The problem of the erosion of animal genetic resources is evident in certain local donkey breeds, and their long-term sustainability can be achieved by economically repositioning them. To develop alternative and sustainable commercial programs, the meat and milk production characteristics of Istrian donkey and Littoral Dinaric donkey breeds were investigated. The meat production characteristics were examined in mature males, whose carcasses were dissected, and meat composition was determined using NIT spectrophotometry and gas chromatography. Milk yield and milk composition were determined in jennies in second or subsequent lactations by measuring milk volume and using infrared spectrometry and gas chromatography. Compared to the Littoral Dinaric donkey, the Istrian donkey has a higher carcass weight and dressing percentage (p < 0.001). The share of boneless meat in relation to live weight was 28.27% in the Istrian donkey and 26.18% in the Littoral Dinaric donkey. The absolute masses of primal cuts of meat in E, I, and II classes were significantly greater in Istrian donkeys than in Littoral Dinaric donkeys (p < 0.01), although the differences in the proportions of primal cuts were not significant. The breed did not have a significant impact on the color, pH, or meat composition. A significant influence of breed on milk yield, lactose, protein, and the fat content of milk was observed (p < 0.01). A significant influence of breed on the ratio of n-6/n-3 PUFA fatty acids in donkey milk was observed (p = 0.002). The values of the atherogenic and thrombogenic indexes were favorable, considering potential beneficial effects of donkey milk and meat on consumer health. The findings of this research suggest that local donkey breeds hold significant potential for meat and milk production, focusing on the uniqueness and quality of their products rather than the quantity of meat and milk they can produce.

Although it has widely been applied in human applications for therapeutic purposes, the use of fermented herbal products to improve growth performance in broiler chickens is still disputable. This study aimed to compare the effectiveness of fermented versus unfermented herbal products in improving the growth performance, breast meat quality, and small intestinal morphology of broiler chickens and to determine the optimal conditions according to meta-analysis and response surface methodology. The database was developed based on 23 articles comprising 123 data points collected in 2023. The metadata was analysed using OpenMEE and R, with the inclusion of fermented herbal products as fixed factors and individual studies as random factors. The optimal dosage was determined using response surface methodology (RSM). A significant difference (p < 0.05) was detected between unfermented and fermented herbal products in terms of broiler body weight gain, feed intake, and feed conversion ratio (FCR) during the starter phase. The principal notable impact is associated with the utilisation of Zingiber officinale and fermenting agents, such as Lactobacillus sp. and Saccharomyces cerevisiae. Both treatments resulted in a substantial reduction (p < 0.01) in the FCR. According to the meta-regression, growth performance exhibited a consistent pattern with the results of the meta-analysis, including overall production parameters during the starter phase (p < 0.05), such as body weight, average daily gain, and daily feed intake. Significant differences were detected in breast meat quality, particularly in terms of polyunsaturated fatty acids (p < 0.05), as well as in the morphology of the digestive tract, such as duodenum crypt depth, villus height, and their ratio (p < 0.05). These findings indicate that fermenting dietary herbs can enhance the growth, breast meat quality, and intestinal morphology of broiler chickens, particularly during their initial growth phase. It is envisaged that broiler producers ferment herbs before adding them to chicken feed at ∼26.3 g/kg.

The present study determined the effect of the packaging type and aging time on the meat quality of water buffalo (Bubalus bubalis) bulls. A total of n = 36 longissimus lumborum (LL) muscles from n = 18 buffalo bulls were obtained. Half LL muscles were packed in modified atmosphere packaging (Hi-O2 MAP), vacuum packaging (VP), and oxygen-permeable packaging (OP) on day 1, while the other half were aged for 7 days. Meat instrumental color, cooking loss, Warner–Bratzler shear force (WBSF), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) of the LL steaks were analyzed, both on unaged and aged buffalo meat. Color CIE L* and C* values on all display days and a* on the first 4 days of the simulated retail display under Hi-O2 MAP packaging were significantly higher than those of the VP and OP. WBSF and TBARS values were also higher under Hi-O2 MAP as compared to the other packaging. Steaks under OP exhibited lower cooking loss but higher TVB-N values than the MAP and VP. The 7-day-aged buffalo meat indicated higher instrumental color (L*, a* and C*), cooking loss, and lower WBSF values than fresh meat. This study concluded that Hi-O2 MAP improved the color; however, it negatively influenced the buffalo meat’s WBSF and TBAR values. Furthermore, VP and aging were the most effective in decreasing the WBSF values of buffalo meat.