Marco Cullere

Effect of dietary supplementation of Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) on rabbit meat appearance, oxidative stability and fatty acid profile during retail display

The objective of this study was to evaluate the effect of Spirulina and Thyme supplementation on rabbit meat during retail display. At weaning 294 rabbits were allocated to 7 different treatments (42 rabbits/treatment). Rabbits of the control group (C) received a diet without any supplementation throughout the experiment (5-11 weeks of age). The other groups were fed diets containing 5% Spirulina (S), 3% Thyme (T) or both supplements (ST) for the whole trial (5-11 weeks; treatments S, T and ST), or for a part of the growing period (8-11 weeks; treatments C-S, C-T and C-ST). Colour parameters, pH, water holding capacity and drip loss were determined on fresh and stored Longissimus dorsi muscle of 5 rabbits/treatment. Spirulina- and Thyme-supplemented diets had a significant effect on redness and yellowness of Longissimus dorsi. Drip loss was significantly reduced in C-T and T groups that also showed the highest content of α-tocopherol and n-3 fatty acids content and the lower lipid oxidation.

Partial or total replacement of soybean oil by black soldier fly larvae (Hermetia illucens L.) fat in broiler diets: effect on growth performances, feed-choice, blood traits, carcass characteristics and meat quality

Abstract The present research studied for the first time the potential application of the fat derived from the black soldier fly larvae fat (BSLF) in substitution to the soybean oil in the diet for broiler chickens: growth performances, feed-choice, blood traits, carcass characteristics and meat quality were considered in this study. A total of 150 male broiler chicks (Ross 308) at one-day of age were randomly allotted to 3 dietary treatments (5 replicates and 10 birds/pen): a basal control diet (C group), and the same diet in which the soybean oil was replaced by 50% (CH group) or 100% (H group) BSLF. Growth performances, feed-choice test, blood traits and slaughtering performances were not influenced by diets. Independently of BSLF inclusion, broiler chickens breast meat had also similar crude protein and ether extract contents and displayed similar thawing loss. Furthermore, pH, L*, a*, b* colour values, and drip loss were unaffected by dietary treatments both at 0 and 9 days of refrigerated storage. As expected, the fatty acid profile of broiler chickens breast was greatly affected by BSLF inclusion level. With increasing BSLF inclusion rate, the proportion of SFA increased (32.2, 37.8, 43.5% for C, CH and H breast meat, respectively, p < .001) to the detriment of the PUFA fraction (22.7, 23.0, 22.9% for C, CH and H breast meat, respectively, p < .001). On the contrary, MUFA fraction was unaffected. BSLF inclusion guaranteed satisfactory productive performances, carcass traits and overall meat quality, thus suggesting that BSLF could be a promising new feed ingredient for chickens.

Black soldier fly as dietary protein source for broiler quails: apparent digestibility, excreta microbial load, feed choice, performance, carcass and meat traits

In order to expand with validated scientific data the limited knowledge regarding the potential application of insects as innovative feed ingredients for poultry, the present study tested a partial substitution of soya bean meal and soya bean oil with defatted black soldier fly (Hermetia illucens) larvae meal (H) in the diet for growing broiler quails (Coturnix coturnix japonica) on growth performance, mortality, nutrients apparent digestibility, microbiological composition of excreta, feed choice, carcass and meat traits. With this purpose, a total of 450 10-day-old birds were allocated to 15 cages (30 birds/cage) and received three dietary treatments: a Control diet (C) and two diets (H1 and H2) corresponding to 10% and 15% H inclusion levels, respectively (H substituted 28.4% soya bean oil and 16.1% soya bean meal for H1, and 100% soya bean oil and 24.8% soya bean meal for H2, respectively). At 28 days of age, quails were slaughtered, carcasses were weighed, breast muscles were then excised from 50 quails/treatment, weighed, and ultimate pH (pHu) and L*, a*, b* colour values were measured. Breast muscles were then cooked to assess cooking loss and meat toughness. For the digestibility trial, a total of 15 28-day-old quails were assigned to the three feeding groups. The excreta samples were subjected to chemical and microbiological analysis. The same 15 quails were then simultaneously provided with C and H2 diets for a 10-day feed choice trial. Productive performance, mortality and carcass traits were in line with commercial standards and similar in all experimental groups. With the exception of ether extract digestibility, which was lower in H1 group compared with C and H2 (P=0.0001), apparent digestibility of dry matter, CP, starch and energy did not differ among treatments. Microbial composition of excreta was also comparable among the three groups. Feed choice trial showed that quails did not express a preference toward C or H2 diets. Breast meat weight and yield did not differ among C, H1 and H2 quails. Differently, the inclusion of H meal reduced meat pHu compared with C. In conclusion, this study demonstrated that H. illucens larvae meal can partially replace conventional soya bean meal and soya bean oil in the diet for growing broiler quails, thus confirming to be a promising insect protein source for the feed industry. Further research to assess the impact of H meal on intestinal morphology as well as on meat quality and sensory profile would be of utmost importance.

Dietary Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) supplementation to growing rabbits: Effects on raw and cooked meat quality, nutrient true retention and oxidative stability

The study evaluated the effect of Spirulina and Thyme dietary supplementation on rabbit meat quality, nutrient true retention and protection against oxidative stress. Rabbits in the control group (C-C) received a non-supplemented pellet throughout the experiment (5-11weeks of age). In the other groups, the pellet contained 5% Spirulina (S), 3% Thyme (T), or both (ST) for either the entire (groups S-S, T-T, ST-ST) or only the final part of the growing period (8-11weeks: groups C-S, C-T, C-ST). Spirulina supplementation increased the γ-linolenic acid content of rabbit meat, whereas Thyme improved the oxidative stability of raw and freeze-dried meat.

Effect of cottonseed oilcake inclusion on ostrich growth performance and meat chemical composition

This study investigated the effect of replacing dietary soybean oilcake meal with increasing levels of cottonseed oilcake meal (CSOCM) on the growth performance and meat (Iliofibularis muscle) chemical composition of ostriches in order to decrease total feed costs. A total of 105 ostriches were divided into five feeding groups according to the CSOCM inclusion level in the whole diet: Control (0% CSOCM), 3%, 6%, 9% and 12% CSOCM (of the whole diet), and fed with experimental diets from 6 to 13 months of age. As a result of feeding CSOCM, the final live weight and the average daily gain significantly increased in the 12% CSOCM group. The proximate composition, cholesterol content, mineral and fatty acid profile of the meat remained unaffected. Thus CSOCM may be used as an alternative protein source to the more expensive soybean oilcake meal in ostrich nutrition.

First evaluation of unfermented and fermented rooibos (Aspalathus linearis) in preventing lipid oxidation in meat products

This study consisted of two trials aiming to evaluate, for the first time, the antioxidant potential of rooibos in meat products. With this purpose, the first trial evaluated three unfermented (green) rooibos forms (dried leaves, water extract, freeze-dried extract) added at 2% inclusion level to ostrich meat patties on an 8-day shelf-life trial. A Control group without green rooibos inclusion was also considered. The second trial evaluated the addition of different concentrations (0%, 0.25%, 0.5% and 1%) of a fermented rooibos extract to nitrite-free ostrich salami. The 2% green rooibos inclusion considerably lowered the TBARS content of ostrich patties, in this way extending their shelf-life. The fermented form (0.5% and 1%) was also effective in delaying lipid oxidation in ostrich salami until 15 days of ripening. The antioxidant potential of both green and fermented forms of rooibos in meat products was confirmed, even if its effect on lipid oxidation requires further study and long-term effects are not yet fully understood.

The effect of dietary Digestarom® herbal supplementation on rabbit meat fatty acid profile, lipid oxidation and antioxidant content.

The experiment tested the effect of Digestarom® herbal supplementation on the antioxidant content, lipid oxidation and fatty acid profile of rabbit meat. At kindling, rabbit does and litters were divided into two dietary groups (N=162 kits/dietary group) and fed either a control diet (C) or the C diet supplemented with Digestarom® (D: 300mg/kg). At weaning (35days) four experimental fattening groups (54 rabbits each) were considered: CC, CD, DC and DD. After slaughtering (12weeks of age), Longissimus thoracis et lumborum muscles were dissected from 20 rabbits/group and analyzed. Rabbit meat of DD group was enriched in essential C18:3 n-3 fatty acid and in other long-chain PUFA of n-3 series. Despite meat of DD group displayed the highest peroxidability index, TBARs value was the lowest. Meat antioxidant content followed the rank order: DD>CD>DC>CC. Digestarom® improved fatty acid composition and oxidative status of rabbit meat, particularly when administered from weaning throughout the growing period.

Effect of genotype, housing system and hay supplementation on carcass traits and meat quality of growing rabbits

The aim of the study was to examine the effects of genotype (Pannon Large × Pannon Ka/Large/or Hungarian Giant × Pannon Ka/Hung), housing system (Cage or small Pen) and hay supplementation (Pellet without or with Hay/P+Hay/) on carcass and meat (Longissimus dorsi/LD/ and hind leg/HL/) quality of growing rabbits. Large rabbits showed higher carcass weights, as well as higher fatness and meatiness compared to Hung rabbits. Caged rabbits were heavier, with higher prevalence of the mid part of the carcass, and showed higher fatness and lower meat toughness than Penned rabbits. Caged rabbits meat was richer in MUFA, but poorer in PUFA and Σ n-6 FA. Hay supplementation impaired carcass weight, carcass fatness, L* and a* color, and lipids content. P+Hay increased the HL meat content of C18:3 n-6 and C20:5 n-3 FA. Overall results offer further information on how alternative breeds, housing systems and feeding strategies can affect carcass traits and meat quality.

Effect of "wooden breast" appearance on poultry meat quality, histological traits, and lesions characterization

Dalle Zotte A., Tasoniero G., Puolanne E., Remignon H., Cecchinato M., Catelli E., Cullere M. (2017): Effect of “Wooden Breast” appearance on poultry meat quality, histological traits, and lesions characterization. Czech J. Anim. Sci., 62, 51–57. The purposes of the study were to investigate the effects of Wooden Breast (WB) myodegeneration on poultry meat quality and to give a contribution in typing lesions morphology. At a poultry meat cutting facility, 474 carcasses of a high-breast-yield hybrid chickens were inspected for WB condition, and 30 normal (N) and 30 affected (WB) breast fillets (Pectoralis major) were randomly selected. The WB condition represented 53.2% of the examined carcasses. Weight, cross sectional area (CSA), pH, L*, a*, b* colour values, water-holding capacity, and Warner-Bratzler shear force were determined. Samples were also visually and histologically evaluated. Affected samples were heavier, thicker, paler (P < 0.001), and characterized by palpatory hardness and lower water holding capacity (P < 0.05). Macroscopically, abnormalities were primarily localized in the cranial portion of the fillet and defined by the presence of bulges, petechiae, fluid and clear exudate, and higher pH. Microscopically, the WB condition was characterized by muscle fibres with greater CSA (P < 0.001) and higher giant fibres prevalence (P < 0.01). Data suggest a relationship between breast weight and WB condition.

Black soldier fly as dietary protein source for broiler quails: meat proximate composition, fatty acid and amino acid profile, oxidative status and sensory traits

In the perspective of improving the sustainability of meat production, insects have been rapidly emerging as innovative feed ingredient for some livestock species, including poultry. However, at present, there is still limited knowledge regarding the quality and sensory traits of the derived meat. Therefore, the present study tested the effect of a partial substitution of soya bean meal and oil with defatted black soldier fly (Hermetia illucens) larvae meal (H) in the diet for growing broiler quails (Coturnix coturnix japonica) on meat proximate composition, cholesterol, amino acid and mineral contents, fatty acid profile, oxidative status and sensory characteristics. To this purpose, three dietary treatments were designed: a control diet (C) and two diets (H1 and H2) corresponding to 10% and 15% H inclusion levels, respectively, were fed to growing quails from 10 to 28 days of age. At 28 days of age, quails were slaughtered and breast meat was used for meat quality evaluations. Meat proximate composition, cholesterol content and oxidative status remained unaffected by H supplementation as well as its sensory characteristics and off-flavours perception. Differently, with increasing the dietary H inclusion, the total saturated fatty acid and total monounsaturated fatty acid proportions raised to the detriment of the polyunsaturated fatty acid fraction thus lowering the healthiness of the breast meat. The H2 diet increased the contents of aspartic acid, glutamic acid, alanine, serine, tyrosine and threonine thus further enhancing the biological value of the meat protein. As a direct result of the dietary content of Ca and P, the meat of quails fed with the highest H level, displayed the highest Ca and the lowest P values. Therefore, meat quality evaluations confirmed H to be a promising insect protein source for quails. The only potential drawback from feeding H to broiler quails regarded the fatty acid profile of the meat, therefore requiring further research efforts to understand to what extent the fatty acid profile of H can be improved.