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Objectives: The current research aimed to determine the optimal broiler size for consumers using an integrated approach encompassing carcass characteristics, physical properties, nutritional profiles, sensory evaluation, and microbial load in meat. Materials and Methods: A total of 45 broiler birds were chosen and categorized into three groups: 1.0–1.5 kg, 1.5–2.0 kg, and 2.0–2.5 kg. Each group consisted of 15 birds. Carcass characteristics and several physical properties, including drip loss, pH, water-holding capacity, cooking loss, and marinade retention, were measured. The following were assessed during the nutritional analyses: moisture, crude protein, ether extract, and ash. Additionally, microbial loads in meat, including TVC (Total Viable Count) and TCC (Total Coliform Count), were determined. Results: All the carcass characteristics, such as the weight of breast, drumstick, thigh, wings, and dressing percentage, differed significantly among the three weight groups. The 2.0–2.5 kg group achieved the highest dressing percentage (72.42%), eviscerated weight (1.91 ± 0.10 kg), and breast yield (596.58 ± 67.44 gm). The physical and nutritional properties showed non-significant differences among the groups. In the sensory evaluation, broilers weighing 2.0–2.5 kg were preferred over the alternative options. Microbiological studies indicated that the TVC and TCC ranged from 5.54 to 5.89 CFU/gm and 4.56 to 4.95 CFU/gm, respectively, across all categories, indicating acceptable levels for food safety. Conclusions: Broilers weighing 2.0–2.5 kg showed superior carcass yield, consumer appeal, and economic viability.

This research was done to detect some meat quality traits and tissue fatty acid combination of the longissimus dorsi thoracis (LT) muscle of Brown Swiss bulls at the different slaughter weights (SW). The animal material of the study comprised 20 Brown Swiss bulls. In the study, Brown Swiss bulls were divided into two groups according to their SW as low (LSW (n = 10); 431–503 kg) and high (HSW (n = 10); 504–583 kg). In the study, the LSW group showed the lowest final pH value (pHF) (5.44) (P < 0.05). As the SW increase, the L* (lightness) value decreased in the LT muscle of Brown Swiss bulls (P > 0.05). In the research, the differences observed between the SW groups considering a* (redness) and C (chroma) values were found significant (P < 0.05). LT muscle water holding capacity (PL) decreased (P < 0.01) with increasing slaughter weight. In the study, the differences observed between SW groups in terms of drip losses (DL) after 3-day (DRP3) and 7-day (DRP7) storages and cooking losses (CL) determined were found insignificant (P > 0.05). Freeze–thaw loss (FL) and ether extract (PEE) were found 4.35% and 1.01% higher, respectively, in the HSW group than the LSW group (P < 0.05). Cholesterol content was determined as 66.15 and 70.68 mg 100 g−1 meat in LSW and HSW groups, respectively. The ratios of n-6/n-3 (P < 0.05) and PUFA/SFA (P > 0.05) in the LT muscle decreased with the increase of SW. As a result, when LSW and HSW slaughter weight groups were evaluated considering the water losses causing financial losses in meat and fatty acids having beneficial effects on human health, it was seen that the LSW group came to the fore.

The article aimed to study the relationship between the physico-chemical qualities of pig meat and their pre-slaughter weights. In this study, 60 pigs were reared for fattening under the same conditions of keeping and feeding, slaughtered, and used to sample the longest back muscle meat with pre-slaughter weights of 110 and 130 kg. The samples were evaluated according to generally accepted methods for assessing the physico-chemical qualities in pig meat. Samples of meat from animals slaughtered at 130 kg had higher values for marbling - by 2.0 points or 5.24% ( < 0.01), active acidity pH in ham muscles - by 0.20 pH or 3.57% ( < 0.01), and the longest muscle of the back - by 0.10 pH or 1.82% ( < 0.001). The pre-slaughter weight factor substantially affected the pH of ham muscles at 10.35% and on the marbling of meat in the longest back muscle at 13.31%. Pigs slaughtered at 110 kg had a greater increase in the color intensity of the meat and an increase in its water holding capacity. At a pre-slaughter weight of 130 kg, increasing the marbling and decreasing the softness of the flesh demonstrated a modest, adverse relationship. The findings support the use of pre-slaughter weight management to enhance pork quality.

The objective of this study was to determine the effect of body weight (BW) at slaughter and fattening intensity on carcass fatness and meat fatty acid profile in young Holstein-Friesian bulls. One-hundred bulls fattened on two levels of intensity a semi-intensive (SI) and an intensive (I) were used. Fattening was carried out to BW of 500, 550, 600, 650 and 700 kg. Live ultrasound measurements were performed to determine back fat thickness. Carcass dressing percentage, carcass conformation and fatness, intramuscular fat content of m. longissimus dorsi and fatty acid profile (by gas chromatography) were determined after slaughter. Intensively fattened bulls were characterised by a greater carcass dressing percentage - by 1.17% on average, greater carcass conformation scores, greater external fat thickness and a greater intramuscular fat content than bulls SI fattened. Fat from intensively fattened bulls contained higher levels of polyunsaturated fatty acids (PUFAs) - by 0.96/100 g on average. Semi-intensive fattening contributed to a decrease in the n-6/n-3 PUFA ratio and to a significant increase in the concentrations of C18:2 and C20:4 fatty acids. Regardless of the fattening intensity, the n-6/n-3 ratio was greater in heavier animals. The best results were achieved when young Holstein-Friesian bulls were fattened intensively to BW of 650 kg.

This study is an investigation into the meat quality parameters of Karayaka lambs at different slaughter weights (SWs). The single-born Karayaka male lambs (n=30) selected for this study were an average live-weight of 20 kg and weaned at 2.5-3 months of age. The animals with pre-specified SWs were divided into slaughter weight (SW) groups (30, 35, 40, 45 and 50 kg) using a fully randomized design. To determine the M. longissimus dorsi et thoracis (LD) muscle meat quality characteristics, six lambs from each weight group were slaughtered. Results revealed significant differences among the slaughter groups with regard to pH, color parameters (L*-lightness, a* redness, b* yellowness), cooking loss (CL), drip loss (DL), moisture (M), crude protein (CP) and intramuscular fat (IF) ratios. Increasing water holding capacities (WHCs) and hardness values were observed with increasing SW. Significant differences were also observed among the slaughter groups with regard to total monounsaturated fatty acid + total polyunsaturated fatty acid/total saturated fatty acid ratios and total cholesterol content.

The aim of the study was to evaluate the effect of different live weights at slaughter (LWS) of Zwartbles lambs on their daily gain (DG), carcass traits (CT) and chemical and physical characteristics of the quadriceps femoris muscle (QFM). A total of four weight groups of lambs were evaluated: group A, LWS = up to 35 kg; group B, LWS from 35.1 to 40 kg; group C, LWS from 40.1 to 45 kg and group D, LWS from 45.1 to 50 kg. The LWS had a significant (P < 0.05) effect on DG and most CTs, when average DG and most weights of individual CTs increased with increasing LWS. The evaluation of the influence of LWS on the chemical and physical characteristics of QFM primarily shows that this factor had a significant (P < 0.05) effect only on the content of intramuscular fat (IMF) and redness index (RI), when in both cases the values of these traits increased (IMF: from 0.57 to 1.21%; RI: from 8.53 to 9.76) with increasing LWS. In conclusion, it can be stated that most of the monitored traits in all weight groups of Zwartbles lambs were comparable with their levels in specialized meat breeds of sheep.

Artificial selection of broiler chickens for commercial objectives has been employed at an unprecedented magnitude over the recent decades. Consequently, the number of days, total feed and in turn energy, required to raise a broiler to slaughter weight, have decreased dramatically. Feed provision is the poultry industry’s biggest environmental hotspot; hence, understanding the interactions between the birds’ genetic change and their energy use efficiency forms the necessary starting point for quantifying and predicting and thereby mitigating the future environmental impact of the poultry sector. This review assesses the consequences of artificial selection on the following traits: digestive efficiency, body composition and utilisation of metabolisable energy for growth and metabolic activity. The main findings were (1) the digestive system has been subjected to much physical change due to selection in the recent decades, but this has not led to any apparent change in digestion efficiency. (2) Both the energy intake per day and the metabolic heat production rate have increased in the recent decades whilst (3) the efficiency of utilising energy for growth has also increased; this is due to an increased growth rate, so that broilers reach slaughter weight more quickly and therefore need to allocate less energy overall to metabolic processes, with the exception of growth. (4) There may have been a reduction in the tendency to waste feed through spillage and carry out energetically expensive behaviors. There is a discrepancy in the literature with regards to the influence of selection on body composition and its contribution to feed efficiency. In this review, two scenarios are demonstrated, whereby body composition either has or has not altered via artificial selection. Understanding the effects of artificial selection on the traits that relate to the feed efficiency of the broilers will contribute towards the reduction of the environmental impacts that arise from such systems.

Meat color research from the last two decades suggests that a combination of different intrinsic (ultimate pH, age of the animals, muscle position, breed, slaughter weight, and sex) and extrinsic factors (production systems and feeding, pre-mortem stress, slaughter season, and chilling rates) might have a deep impact in the color of beef muscle and influence consumers’ acceptance of fresh meat. Ultimate pH and muscle position were perceived as the most determinant intrinsic factors, whereas production systems, feeding, and ante-mortem stress were the extrinsic factors that more strongly influenced beef color attributes. From an industrial perspective, the extrinsic factors can be improved through the technological process at a higher ratio than the intrinsic ones. This review aims to evaluate the effect of each of those factors on myoglobin oxidation and beef color traits from a comprehensive standpoint. All the information discussed in this manuscript focuses on an industrial environment and offers possible solutions and recommendations for the global meat industry.

Production of Atlantic salmon smolts in recirculation aquaculture systems (RAS) is growing, and novel production protocols using continuous light in RAS are being implemented in the industry. In the present study, Atlantic Salmon parr were exposed to either a traditional protocol (short-day winter signal [12:12 L:D] for 6 weeks) or to continuous light. Both photoperiods were applied in freshwater (FW) and brackish water RAS. Salmon from all treatments were transferred to seawater pens at 200 and 600 g and grown until slaughter size. A control group was smoltified with a 6-week short-day winter signal and kept in FW until sea transfer at 100 g. Continuous light gave a higher growth rate in RAS but reduced feed intake and growth and increased feed conversion ratio during the first 8 weeks in seawater. However, at slaughter, fish exposed to continuous light was bigger than fish given a winter signal because of the higher growth rate in RAS. Slaughter weight was lowest in fish transferred to sea at 600 g, despite having the highest day-degree sum during their life span. The best performing group was the control group transferred at 100 g. All treatments handled transfer to seawater and survival and maturation were not affected by the treatments in RAS. The immune status was examined with a multigene expression assay on BioMark HD platform from parr stage to 5–7 months after seawater transfer. Overall, there was no significant effect of photoperiod or salinity on the expression of the selected immune genes. In sum, the results from this study indicate that using continuous light in RAS may have negative effects on performance shortly after transfer in fish transferred to sea at 200 g, whereas at 600 g, all treatments had reduced growth after transfer irrespective of treatment in RAS.

Pre-slaughter handling practices, such as fasting, transport, mixing and human interventions affect the welfare of pigs and carcase and meat quality individually and cumulatively. Behavioural and physiological studies conducted during the pre-slaughter period revealed that producer-controlled factors at the farm, such as housing system, previous handling experience, genetics, gender, nutrition and slaughter weight can have an impact on pigs' ease of handling and sensitivity to stress, which result in loss of profits for the pork chain due to transport losses, reduced carcase value due to lesions and bruises and meat quality defects. Research has shown that pigs originating from enriched housing conditions, not over-selected for lean deposition and trained to be handled are easier to handle and more resilient to the effects of physical stress prior to slaughter. However, the effects on meat quality are not clear. The production of entire males and immunocastrates can be a valid alternative to surgical castration, provided specific practices are applied to limit aggressiveness in mixed group situations and the risk of bruised carcases. Recommendations for the transport and handling of heavier slaughter pigs must be adapted to improve ease of handling and reduce transport losses, aggressiveness and fatigue-related meat quality defects. The response of pigs to pre-slaughter physical stress and feed deprivation can be affected by ractopamine dietary supplementation, feed composition and feeding regime. The objective of this paper is to overview the effects of on-farm producer-controlled factors on pigs' response to pre-slaughter handling and meat quality, and environmental, social and economic sustainability. HIGHLIGHTS On-farm factors impact pig losses On-farm factors impact ease of handling On-farm factors impact food safety; effects on meat quality are unclear