Gamaleldin M. Suliman

Chemical composition and structural characteristics of Arabian camel (Camelus dromedarius) m. longissimus thoracis

Saudi Arabian camels of four breeds (6 animals per breed) were used to evaluate characteristics and quality of their meat. Chemical composition, fibre cross sectional area, collagen content, muscle metabolism, cooking loss, pH at 24 h post mortem, colour values (except redness) and shear force of Longissimus thoracis (LT) muscle did not differ between the breeds. Elevated pH values and short sarcomeres reduced overall tenderisation, with a difference between myofibril fragmentation index (P<0.001) and sarcomere length (P<0.05) between breeds. A positive correlation was observed between the activities of the mitochondrial enzymes (r>0.49), between the glycolytic activities (PFK and LDH) (r=0.61) and between Myosin Heavy Chain IIa and LDH activity. The intramuscular fat content was positively associated with redness and muscle oxidative metabolism, whereas shear force had a slight positive association with collagen content and muscle glycolytic metabolism and a negative association with muscle oxidative metabolism and muscle fibre area.

Effect of different probiotics on breast quality characteristics of broilers under Salmonella challenge

The current study was performed to investigate the influence of probiotics or antibiotic on breast quality characteristics of broiler chickens that were subjected to Salmonella challenge. Two hundred, one-day-old Cobb 500 chicks were allocated in five experimental treatments for 42 d. Ten cages of birds received one of the following treatments: T1=positive control (+CONT), unsupplemented, unchallenged; T2=negative control (-CONT), unsupplemented, challenged; T3=supplemented with antibiotic neoxyval (NEOX), challenged; T4=supplemented with probiotic Toyocerin (TOYO), challenged; and T5=supplemented with probiotic CloSTAT™ (CLOS), challenged. Birds in treatments T2 to T5 were challenged with 3x109 CFU/mL of Salmonella enterica subsp. typhimurium on day 16. Nine birds per treatment were sampled at the end of the trial for breast characteristics. Overall, pH and temperature values of the breast muscle were similar among all groups tested. Cooking loss results indicated that breasts from T3 birds had the highest degree of shrinkage upon cooking while those of the probiotic group had similar control values (P<0.0001). Probiotic supplementation reduced the extent of destruction of myofibrils caused by homogenisation (P<0.0001). Warner-Bratzler shear test and texture profile analysis showed that neither treatments nor Salmonella challenge had any negative impact on texture or sensory attributes of chicken breast. In conclusion, results show that breast characteristics were better when probiotics were supplemented in the diets.

EFFECT OF FEEDING DIFFERENT LEVELS OF DATE PITS WITH GROWTH PROMOTERS ON CARCASS CHARACTERISTICS AND MEAT QUALITY MERITS OF NAIMI LAMBS

0.40 were used to test the effects of partially replacing + Twenty five three months old Naimi lambs initially weighed 24.53 barely with 30% or 50% crushed date pits (CDP) supplemented with or without a commercial enzyme mixture (CEM) as a natural growth promoter on carcass characteristics, fat deposition and meat quality merits of Naimi lambs. The lambs were randomly divided equally into five groups; control (0% CDP); T1 (30% CDP); T2 (30% CDP plus CEM); T3 (50% CDP); and 1.69 kg. The + lus CEM). The lambs were slaughtered after three months with final average weight 51.13 T4 (50% of CDP p carcass characteristics and fat measurements were not significantly different except for liver, body fat and body wall thickness. Liver weights of 50% CDP (T3) group were significantly (P<0.05) higher than those of (T2) and (T4) groups. The results showed non-significant differences among the five experimental groups in meat quality merits, but it was noticeable that the control group had lost more liquids on cooking (35.68%) compared to the other four treatment groups. Significant red color was measured for the (T2) group after 1 hour (18.65) but the (T3) group had the highest red color value (21.63) after 24 hours. It is concluded that replacing barely by CDP as a very cheap energy source up to 50% fortified with CEM as a growth promoter in Naimi growing lambs diets resulted in acceptable carcass characteristics and meat quality merits.

GROWTH PERFORMANCE AND ECONOMIC EFFICIENCY OF FATTENING NAIMI LAMBS ON UNCONVENTIONAL RATION ENHANCED WITH ENZYME COCKTAIL

Previous studies reported that date excluded from human consumption could be beneficially used as an ingredient in the diets of small ruminants (Al-Dobaib et al., 2009). Date byproducts were used in animal rations to test the growth performance and products quality as meat and milk by Ziaei (2010) and Alhomidy et al. (2011) and reproductive efficiency by Jumah et al. (1983) and antioxidant status by Habib et al. (2011). Due to the extensive work on date palm byproducts, many and varied contradictive results and conclusions were raised.. On the other hand, other studies suggested that the presence of anti-nutritive factors limit the nutritional potential of date palm leaves (Arhab et al., 2006). Feeding low quality date byproducts feeds containing antinutritional factors for relatively long periods might produce negative effects on the physiology and chemistry of the digestive system and blood parameters, which might negatively affect sheep health and make them more susceptible to diseases (Mahgoub et al., 2008). Taking into account that different treatments were applied to make use of date palm byproducts such as sun-dried (Geelen and Udo, 1964), mechanical grinding of date pits (Jumah et al., 1973) urea treated-palm fronds (Mahgoub et al., 2007), pelleting date leaves (Mahgoub et al., 2008) and chopping low quality dates (Ziaei, 2010). Other treatments such as soaking in water, roasting, mashing and screening were also reported (FAO, 2009). Based on previous studies and their recommendations, more research is needed to explore the real potentialities of date byproducts when treated by new and untraditional methods. For ruminants, using enzymes is a new concept and many suggestions and assumptions were made to explain their positive or negative effect on their performance. Since most of the agro byproduct contains high fiber and other antinutrients which reduce their digestion and utilization by ruminants and non-ruminant animals, using fibrolytic enzymes can be one of the most proper solutions for these limitations. Various combinations of enzymes are available in the market and have shown very promising results in hydrolyzing plant fibers and anti-nutrients. The mode of action of enzyme occurs by several pre or post-ingestive process (McAllister et al., 2001). Pre-ingestive process, enzymes hydrolyze glycosidic linkages of the polysaccharides in the cell wall and release monosaccharide. For the post-ingestive process, enzyme play an important role in improving feed palatability as a result of breaking the polysaccharides bonds and release monosaccharide and consequently reduce the viscosity (Rode et al., 1999). Furthermore, it stimulates the microbial activities and increases the synergic effect of microbial fibrolytic enzymes and commercial enzyme complex (Morgavi et al., 2000; Pak. J. Agri. Sci., Vol. 53(2), 467-471; 2016 ISSN (Print) 0552-9034, ISSN (Online) 2076-0906 DOI: 10.21162/PAKJAS/16.4536 http://www.pakjas.com.pk

Effects of breed and type of muscle on composition, quality and texture traits of dromedary camel (Camelus dromedarius) Meat

This study was designed to evaluate the effects of breed and type of muscle on composition, quality characteristics and texture indices of one-humped camel meat. Two muscles; Longissimus dorsi (LD) and Semimembranosus (SM) were taken from 16 one-humped camels of 2 breeds; Najdi and Somali. The results showed that moisture and crude fat contents of muscles were significantly (P<0.05) different between the 2 breeds. Shearing force was also significantly (P<0.05) different between the treated camel groups. The LD muscle for both breeds was tenderer than their counterparts SM muscles. The SM muscle of the Somali breed showed the highest myofibril fragmentation index (MFI) value. The LD and SM muscles for Najdi breed showed the least MFI values. Cooking loss (CL) and water-holding capacity (WHC) were significantly (P<0.05) different between the muscles of the 2 breeds. Coinciding with its cooking loss value, the LD muscle of Najdi breed had the lowest value of WHC. Moreover, it was more red in colour than that of Somali, while the SM muscle of Najdi tended to be lighter than that of Somali. The breeds also showed significant (P<0.05) differences in texture profile parameters. It is concluded that meats from camels of both breeds Najdi and Somali differ in fat content and quality characteristics. Generally, meats of Najdi breed tended to be more tender and juicier than Somali breed which was leaner than Najdi breed.