The aim of this research was to study the effects of group size and environmental enrichment on b... more The aim of this research was to study the effects of group size and environmental enrichment on behaviour and growth of 108 hybrid growing rabbits (Oryctolagus cuniculus). We compared the behaviour (time budget and reactions to specific behavioural tests: "tonic immobility" and "emergence test") and live weight of growing rabbits housed in cages with a different number of rabbits per cage (2, 3 and 4; same density: 14 rabbits/m 2). Half of the cages were enriched with a wooden stick (cylindrical Robinia Pseudoacacia, 20 cm of lenght and 6 cm of diameter) hanging from the ceiling of the cage. The stick and number of animals per cage had no effect on weight gain or on behavioural tests responses. Interaction with the stick was significantly higher at the beginning of the growing period. Principal component analysis performed on the data for the whole period showed significant differences according to the treatments: increasing the number of rabbits per cage and introducing a wooden stick seemed to affect locomotor activity frequency and social interactions. Rabbits housed 3 and 4 per cage showed less lying behaviour and higher locomotor activity and sitting. The larger functional space allowance enabled rabbits to perform more natural behaviours compared to smaller cages (2 rabbits/cage). Environmental enrichment seems to be related to higher allogrooming behaviour frequency, which could indicate a social behaviour related to pheromonal olfactory stimulation and mutual recognition.
T his review deals with the main classes of functional ingredients able to modulate the ability t... more T his review deals with the main classes of functional ingredients able to modulate the ability to retain water (both "native" or added during processing) and the texture of further processed poultry meat products. Functional ingredients can be to divide them into those added in order to enhance functionality of muscle proteins or those with a direct functional effect on the meat system, which are added as an additional "system" to aid in the retaining of moisture or fat and modifying texture. The first group is basically consists of salts such as sodium chloride, phosphates as well as citrates and alkaline ingredients (i.e. bicarbonates), while the second one includes starches, cereal floors, vegetable hydrocolloids (i.e. carrageenans, alginates), collagen derivates, blood proteins (plasma and globin fractions), milk proteins (caseinates and whey proteins) as well as vegetable proteins (i.e. soy, pea) and fibres. This review further discusses the mechanisms of action, current status, main product applications and market trends of the use of functional ingredients in poultry meat processing.
A trial was conducted to evaluate the influence of myodegeneration of pectoralis major muscle on ... more A trial was conducted to evaluate the influence of myodegeneration of pectoralis major muscle on quality traits and chemical composition of breast meat of heavy-size male broilers. For this purpose, a total of 72 pectoralis major muscles were randomly collected from broilers farmed under homogeneous conditions and graded into three categories (mild, n = 22; moderate, n = 33; and severe, n = 17) based on the presence of abnormal fibers (giant fibers, fibers with hyaline degeneration, and damaged and/or necrotic fibers) evaluated by histological and immunohistochemical analysis. Color, pH, drip loss, Allo-Kramer shear values, and chemical composition (moisture, proteins, total lipids, ashes, and collagen) were determined on nonmarinated breast meat. Purge loss and cook loss, total yield, and Allo-Kramer shear values were measured on vacuum-tumbled samples. Samples showing moderate myodegeneration had the highest mean cross-sectional area of the fibers, while samples with severe myodegeneration had myofibers of different diameter and without the characteristic polygonal shape, multifocal degeneration and necrosis, as well as infiltration of CD3-immunoreactive cells. Cooking losses of nonmarinated meat were lower in the mild group with respect to moderate and severe groups (21.4 vs. 24.7 and 24.7%; P < 0.001). Breast muscles with severe damage, in comparison with mild degenerated samples, showed higher moisture (75.4 vs. 74.4%; P < 0.05) and lower protein percentages (21.1 vs. 22.6%; P < 0.001). The lipid percentage of severely degenerated samples was higher than that from moderate group (2.94 vs. 2.36; P < 0.05), while collagen content was not modified by histological lesion levels. Marinated meat from the mild group had higher uptake and total marinade yield after cooking. In conclusion, almost all breast fillets of heavy broiler chickens produced under intensive farming systems had histological lesions, which reflected on the chemical composition of the meat and the impaired water holding/binding capacities of the meat.
In this preliminary work fresh and frozen-thawed chicken breast samples were investigated by mean... more In this preliminary work fresh and frozen-thawed chicken breast samples were investigated by means of Diffusion Tensor Micro Imaging (\ub5DTI) with the aim of looking for changes in the anisotropic diffusion properties of water upon freezing and storage at low temperature. Four groups of samples were evaluated (G1-G4), namely fresh samples (G1), samples frozen in liquid N2 and stored at -30 \ub0C for 1 day (G2), samples frozen in liquid N2 and stored at -30 \ub0C for 11 days (G3) and samples frozen at -30\ub0C and stored for 11 days (G4). Non parametric LDA of the most important rotationally invariant parameters obtained from the \ub5DTI data reveals a significant difference (P < 0.001) between fresh and frozen samples. Analysis of the LDA biplot of our data (below) suggests that, contrary to what could be expected, water anisotropy increases upon freezing, probably because of a lateral shrinkage of the meat fibers produced by ice crystals growth in the extracellular spaces. http...
V. Russo | Alma Mater Studiorum University of Bologna | Bologna | Italy L. Nanni Costa | Alma Mat... more V. Russo | Alma Mater Studiorum University of Bologna | Bologna | Italy L. Nanni Costa | Alma Mater Studiorum University of Bologna | Bologna | Italy C. Sermoneta | National Institute of Statistics ISTAT – Department of environmental and territorial statistics | Rome | Italy ASPA Commission | Amici A., Danieli PP., De Angelis A., Cavani C., Franci O., Gasco L., Lo Fiego D. P., Meluzzi A., Moretti V., Nicastro F.V., Parisi G., Piccolo G., Serra A., Trevisi E. DOI: 10.1481/icasVII.2016.b12c
2.3. Non-vertebrate groups 2.3.1. Cyclostomes (lampreys and hagfish). Conclusion: Cyclostomes hav... more 2.3. Non-vertebrate groups 2.3.1. Cyclostomes (lampreys and hagfish). Conclusion: Cyclostomes have a pain system similar to that of other fish and brains which do not differ much from those of some other fish. Recommendation: Cyclostomes should be in Category 1 (see Section 2.5) and so receive protection. 2.3.2. Amphioxus Conclusion: In general, insufficient is known about whether amphioxus are able to experience pain and distress Recommendation: Given our present state of knowledge amphioxus should be in Category 3 (see Section 2.5) and not receive protection at present. 2.3.3. Tunicate Conclusion: Free swimming larval forms and pelagic adult tunicates show responses which may indicate complex processing of stimuli but little information on this topic Recommendation: Given our present state of knowledge land gastropods should be in Category 2 (see Section 2.5) and not receive protection 2.3.7. Tectibranch and nudibranch molluscs Conclusion: The most active marine gastropod molluscs are the tectibranchs, such as Aplysia and some of the nudibranchs (sea slugs). Much research has been carried out on the nervous system of Aplysia and it relatives. Evidence of learning and flexibility of behaviour is considerable but there are also studies showing very rigid responses. Nudibranchs appear to be less flexible than some tectibranchs. Recommendation: Given our present state of knowledge tectibranch and nudibranch molluscs should be in Category 2 (see Section 2.5) and not receive protection. 2.3.8. Social insects Conclusion: The social ants and bees, and to a lesser extent the wasps and termites, show considerable learning ability and complex social behaviour. There is evidence of inflexibility in their behaviour but the trend in recent research has been to find more flexibility. The small size of the brain does not mean poor function as the nerve cells are very small. A case might be made for some bees and ants to be as complex as much larger animals. They might be aware to some extent but we have little evidence of a pain system. Recommendation: Given our present state of knowledge social insects should be in Category 3 (see Section 2.5) and not receive protection 2.3.9. Other insects Conclusion: There is a difference in complexity of behaviour between the social and non-social insects. However, learning is clearly possible in these animals. There is little evidence of awareness but few people have looked for it. Recommendation: Given our present state of knowledge other insects should be in Category 2 (see Section 2.5) and not receive protection. 2.3.10. Spiders, especially jumping spiders Conclusion: In recent years, dramatic evidence has been produced of the sensory processing, analytical and prediction ability of salticid spiders. The eyes are large and complex and although the brain is composed of a relatively small number of cells, the level of processing is considerable and sophisticated, if rather slow. Evidence for awareness is greater than in any other invertebrates except cephalopods but we have little evidence of a pain system. Recommendation: Given our present state of knowledge spiders should be in Category 3 (see Section 2.5) and not receive protection at present. 2.3.11. Decapod crustaceans (lobsters, crabs, prawns etc.) Conclusion: The largest of these animals are complex in behaviour and appear to have some degree of awareness. They have a pain system and considerable learning Aspects of the biology and welfare of animals used for experimental and other scientific purposes 31 / 46 4.5.5.2. Argon and Nitrogen as inert hypoxia inducing gases Conclusions: It is suggested that the use of anoxia as a method of killing is humane for pigs and poultry, and probably rodents, although more practical experience is needed. Because of the high affinity for oxygen of haemoglobin in fetal and neonatal animals it may take longer than in mature animals of the same species to kill. However, no studies on time taken or welfare seem to have been carried out. More research is needed on nitrogen. Recommendations: Research into hypoxic gas mixtures should be carried out as a matter of urgency, especially practical methods for small animals, such as rodents. Future Research: Investigation is needed into the humaneness of killing with hypoxic and anoxic gas mixtures. 4.5.5.3. Nitrous oxide Conclusions: Owing to human health and safety concern, nitrous oxide is not suitable for euthanasia. Recommendations: (see Tables 1-8) Future Research: (probably species driven) 4.5.5.4. Carbon monoxide Conclusions: Owing to human health and safety concern, carbon monoxide has a high risk for killing humans. Recommendations: Under controlled conditions carbon monoxide can be used for dogs, cats and mink, however it is not recommended due to concerns for human health and safety, and also animal welfare. 4.5.5.5. Overdose of inhalation anaesthetic gases Conclusion: Overdose of an established inhalational anaesthetic agent at a suitable concentration may cause minor distress in some species, but all such gases may be aversive at high concentrations. However, they have the advantage that restraint for administration is unnecessary. Mouse fetuses in utero are not killed within 20 min even though the dam has been killed with an overdose, but neonatal forms (1-7 do) are killed.
The influence of type of rearing, slaughter age and sex on meat quality was investigated on fatte... more The influence of type of rearing, slaughter age and sex on meat quality was investigated on fattening rabbits housed indoors in “bicellular” cages or outdoors in “colony” cages and slaughtered at 90 or 120 days of age. Longissimus lumborum muscles resulted from 34 chilled reference carcasses were excised and analysed for colour, pH, water holding capacity, moisture, protein and intramuscular fat. Type of rearing and age at slaughter affected the main qualitative traits of meat, whereas sex did not show any significant differences. However, in most of the variables significative interaction was found between “type of rearing × slaughtering age”. Open-air rearing in colony cage showed a marked influence on the qualitative characteristics of meat only in rabbits slaughtered at 120 days of age. Compared to same aged rabbits which are housed indoors in bicellular cages, the animals reared open-air have produced meats leaner (intramuscular fat: 1.22 vs. 2.03 %; P≤0.01), paler (L* values: 52.5 vs. 46.2; P≤0.01) and with lower pH (5.54 vs. 5.76; P≤0.01).
Manure is no longer exclusively considered as a fertiliser in areas with high densities of farm a... more Manure is no longer exclusively considered as a fertiliser in areas with high densities of farm animals. Efforts are being made to reduce mineral excretion or to stimulate a more environmentalfriendly use. In such a context, both from the governmental side and for the producer, a reliable calculation of the on-farm production is very useful. Based on the balance between input (feed)-output (produced rabbits, dead rabbits), the nitrogen and phosphorus on farm excretion have been calculated for different production systems, production levels and slaughter weights. For a closed farm (breeding + fattening) the most convenient expression of mineral excretion is per female on average present on the farm. The excretion amounts to 7.42 kg N and 4.76 kg P 2 O 5 per doe/year on a commercial rabbit farm based on an average production/doe of 45 fatteners of 2.5 kg. The excretion decreases from 76 to 61 g N and from 48 to 40 g P 2 O 5 /kg rabbit produced with increasing productivity of the farm (35 vs 50 delivered fatteners/doe/year, respectively). In an exclusively fattening unit (between 0.8 and 2.5 kg weight and a feed conversion ratio of 3.40), the excretion amounts to 38 g N and 26 g P 2 O 5, per kg rabbit produced.
The aim of this research was to evaluate the effect of two different rearing systems (free-range ... more The aim of this research was to evaluate the effect of two different rearing systems (free-range and conventional intensive systems) on the oxidative stability of chicken breast and leg meat, currently marketed within different product categories (rotisserie and cut-up carcasses). Free range (FR) female and male chickens, belonging to medium growing Isa strain, were separately raised for 56 and 70 d, respectively; conventional (C) female and male birds were a fast growing hybrid (Ross 708) and were separately raised for 39 and 50 d, respectively. Female and male chickens were slaughtered into 2 separate sessions, in order to obtain the main two commercial categories (Rotisserie and Cut-up, respectively). After slaughtering, 15 carcasses of each group were randomly selected and used to assess oxidation stability of both breast (skinless) and leg meat (with skin). Each sample was removed from the carcass, minced, packed in plastic bags covered by aluminum foil under vacuum and kept at \u201318\ub0C until analysis. Lipid content, peroxide value (PV) and thiobarbituric acid reactive substances (TBARs) were determined. In both categories, rearing system did not significantly affect the lipid content of leg meat (10.4-11.6%), but the conventional system led to a significantly higher lipid content (0.9-1.7%) in breast meat in both Rotisserie and Cut-up categories. In general, a low level of PV (0.79-1.06 and 0.30-1.29 meq O2/Kg of lipid in breast and legs, respectively) and TBARs (0.06-0.19 and 0.10-0.13 mg MDA/Kg of sample in breast and legs, respectively) were found, regardless of the commercial category. However, the conventional system significantly increased PV in Rotisserie leg meat, whereas TBARs was significantly higher in Rotisserie breast meat obtained with the FR system. In the Cut-up category, no significant effects on the oxidation stability of leg meat, were detected, but the FR system led to a significantly higher TBARs content in breast meat. Despite these differences, it can be concluded that the two different rearing systems led to a low, overall oxidation level in both poultry breast and leg meat, which ensures their quality and safety from the consumer health standpoint
Introduction. In the past few decades, the breeding companies focused on the genetic selection of... more Introduction. In the past few decades, the breeding companies focused on the genetic selection of high growth-rate and breast yield chicken hybrids. Within this context, although an overall improvement in the live performances was achieved, an increased incidence of several emerging muscle abnormalities termed as White-striping (WS) and \u201cSpaghetti-Meat\u201d (SM) was observed. Materials and Methods. Ninety-six boneless and skinless Pectoralis major muscles were selected from the same flock of high-breast yield hybrids (males) in the deboning area of a commercial processing plant and classified by two experienced people according to the presence of WS and SM defects: 24 Normal (NORM), 24 WS, 24 SM and 24 WS/SM samples. Implications of WS and/or SM abnormalities on quality characteristics (morphometric measurements, pH, colour, physicochemical state of water molecules by LR-NMR) and muscle proteins traits (as assessed by SDS-PAGE analysis, Myofibrillar Fragmentation Index, protein solubility and oxidation) were assessed. In addition, since both WS and SM defects seemed to mainly affect the superficial part of the Pectoralis major muscle, each parameter was separately determined in the superficial and in the deep part of each fillet in order to assess whether any difference might be attributed to the sampling position. Results. The findings of the present study evidenced that WS and SM abnormality occurring alone or combined within the same Pectoralis major muscle significantly affected all the parameters assessed within this study. In detail, although only negligible effects might be observed within the deep part of the fillet, the occurrence of WS and SM defects severely affected the superficial layer of the P. major muscle. Furthermore, even if no relevant differences were found concerning colour, all samples affected by muscle abnormalities exhibited significantly higher pH and a remarkable increased proportion and mobility of extra-myofibrillar water fraction. In addition, although no significant differences were found concerning both myofibrillar and sarcoplasmic proteins solubility, protein functionality was found to be significantly impaired within the samples affected by WS and/or SM muscle abnormalities. This might be partly explained by the higher fragmentation index, the increased carbonylation level as well as by the overall altered myofibrillar and sarcoplasmic protein profiles observed within the abnormal samples. Conclusions. This study evidenced that especially SM abnormality can impair breast meat quality properties as previously evidenced for wooden-breast condition. Within this context, considering that abnormal fillets are normally downgraded by the poultry industry and included as raw materials for processed products manufacture, further studies are needed in order to identify the proper technologies and formulations to apply. Additional information would also help to identify the proper proportion of abnormal meat to be included within the formulation of processed products without impairing quality traits and functionalit
Over the past 15 yr, the European poultry processing industry has gradually increased the availab... more Over the past 15 yr, the European poultry processing industry has gradually increased the availability of poultry meat in a large variety of processed ready meals following what occurred a few years before in North America. This shift toward further processed products has emphasized the necessity for higher standards in poultry meat to improve sensory characteristics and functional properties. In parallel to this market change, the consciousness of the pale, soft, and exudative (PSE)-like meat issue has extensively grown. In poultry, PSE-like meat can be generally considered meat having low ultimate pH, pale color, and poor functional properties (i.e., low water-holding capacity). In the last 10 yr, some studies have been undertaken in Europe to both characterize and evaluate the overall incidence of PSE-like chicken and turkey breast meat. According to these studies, the occurrence of PSE-like meat can be up to 40% within a flock during hot climate. Several key factors have been identified and their effects have been analyzed, including genetics, season, antemortem factors, and slaughtering conditions.
Only a few years ago, the poultry industry began to face a recent abnormality in breast meat, kno... more Only a few years ago, the poultry industry began to face a recent abnormality in breast meat, known as wooden breast, which frequently overlaps with white striping. This study aimed to assess the impact of wooden breast abnormality on quality traits of meat. For this purpose, 32 normal (NRM), 32 wooden (WB), and 32 wooden and white-striped (WB/WS) Pectoralis major muscles were selected from the same flock of heavy broilers (males, Ross 708, weighing around 3.7 kg) in the deboning area of a commercial processing plant at 3 h postmortem and used to assess histology, proximate (moisture, protein, fat, ash, and collagen) and mineral composition (Mg, K, P, Na and Ca), sarcoplasmic and myofibrillar protein patterns, and technological traits of breast meat. Compared to the normal group, WB/WS fillets showed more severe histological lesions characterized by fiber degeneration, fibrosis, and lipidosis, coupled with a significantly harder texture. With regard to proximate and mineral composition, abnormal samples exhibited sig-nificantly (P < 0.001) higher moisture, fat, and collagen contents coupled with lower (P < 0.001) amounts of protein and ash. Furthermore, increased calcium (131 vs. 84 mg kg -1 ; P < 0.05) and sodium (741 vs. 393 mg kg -1 ; P < 0.001) levels were found in WB/WS meat samples. The SDS-PAGE analysis revealed a significantly lower amount of calcium-ATPase (SERCA, 114 kDa), responsible for the translocation of Ca ions across the membrane, in normal breasts compared to abnormal ones. As for meat quality traits, fillets affected by wooden abnormality exhibited significantly (P < 0.001) higher ultimate pH and lower waterholding/water-binding capacity. In particular, compared to normal, abnormal samples showed reduced marinade uptake coupled with increased drip loss and cooking losses as well. In conclusion, this study revealed that meat affected by wooden breast or both wooden breast and white striping abnormalities exhibit poorer nutritional value, harder texture, and impaired waterholding capacity.
Because the use of phosphates has being recently diminished in meat industry due to the nutrition... more Because the use of phosphates has being recently diminished in meat industry due to the nutritional drawbacks of phosphates, some researchers started to evaluate sodium bicarbonate as phosphate replacer in meat products. The aim of this study was to evaluate the effect of different temperature combinations of dry air-cooking treatments (Air and Core temperatures: 160 -76, 160 -80, 200 -76 and 200˚C -80˚C, respectively) on chemical composition, texture properties, water activity, freezable water and bound water, color, pH, and water binding capacity of phosphate and bicarbonate-marinated chicken breast. A batch of 24 h post-mortem broiler breast meat of 80 fillets was divided into two groups of marination treatments (0.3% sodium bicarbonate n = 40, 0.3% sodium tripolyphosphate n = 40) and was vacuum tumbled (45 min, -0.95 mbar, 20 rpm). Different temperature-combinations cooking treatments significantly modified the chemical composition. Bicarbonate marinated fillets showed higher ability to retain water (67.3% vs. 65.7%, P < 0.05) during severe heat treatment and lower cook losses (30.7% vs. 33.4%, P < 0.05) when compared with phosphate-marinated fillets. The effect of changing the cooking temperatures on Texture Profile Analysis (hardness, cohesiveness, gumminess, springiness, and chewiness) was more tangible in phosphate marinated fillets than bicarbonate. Bicarbonate-marinated fillets showed significant differences in the percentage of bound water, latent heat, and water activity after cooking in comparison to phosphate-marinated fillets. The results of this study revealed that phosphate-marinated fillets interacted with heat treatments in different patterns in comparison with bicarbonate-marinated fillets.
A study was conducted to determine the incidence of deep pectoral myopathy (DPM) in male roaster ... more A study was conducted to determine the incidence of deep pectoral myopathy (DPM) in male roaster chickens reared under intensive conditions, pro- cessed at different ages (from 47 to 65 d of age), and belonging to 2 commercial genotypes (Ross 508 and Cobb 500). The study was carried out in a major Italian pro- cessing plant on a total of 120,700 male roaster chickens chosen at random from 151 flocks during a 6-mo period. The evaluation of DPM was performed on pectoralis mi- nor muscles and consisted of a visual assessment of the presenceorabsenceofthemyopathyaswellasthescoring of muscle damage level as being in an "early" (hemor-
The aim of this research was to study the effects of group size and environmental enrichment on b... more The aim of this research was to study the effects of group size and environmental enrichment on behaviour and growth of 108 hybrid growing rabbits (Oryctolagus cuniculus). We compared the behaviour (time budget and reactions to specific behavioural tests: "tonic immobility" and "emergence test") and live weight of growing rabbits housed in cages with a different number of rabbits per cage (2, 3 and 4; same density: 14 rabbits/m 2). Half of the cages were enriched with a wooden stick (cylindrical Robinia Pseudoacacia, 20 cm of lenght and 6 cm of diameter) hanging from the ceiling of the cage. The stick and number of animals per cage had no effect on weight gain or on behavioural tests responses. Interaction with the stick was significantly higher at the beginning of the growing period. Principal component analysis performed on the data for the whole period showed significant differences according to the treatments: increasing the number of rabbits per cage and introducing a wooden stick seemed to affect locomotor activity frequency and social interactions. Rabbits housed 3 and 4 per cage showed less lying behaviour and higher locomotor activity and sitting. The larger functional space allowance enabled rabbits to perform more natural behaviours compared to smaller cages (2 rabbits/cage). Environmental enrichment seems to be related to higher allogrooming behaviour frequency, which could indicate a social behaviour related to pheromonal olfactory stimulation and mutual recognition.
T his review deals with the main classes of functional ingredients able to modulate the ability t... more T his review deals with the main classes of functional ingredients able to modulate the ability to retain water (both "native" or added during processing) and the texture of further processed poultry meat products. Functional ingredients can be to divide them into those added in order to enhance functionality of muscle proteins or those with a direct functional effect on the meat system, which are added as an additional "system" to aid in the retaining of moisture or fat and modifying texture. The first group is basically consists of salts such as sodium chloride, phosphates as well as citrates and alkaline ingredients (i.e. bicarbonates), while the second one includes starches, cereal floors, vegetable hydrocolloids (i.e. carrageenans, alginates), collagen derivates, blood proteins (plasma and globin fractions), milk proteins (caseinates and whey proteins) as well as vegetable proteins (i.e. soy, pea) and fibres. This review further discusses the mechanisms of action, current status, main product applications and market trends of the use of functional ingredients in poultry meat processing.
A trial was conducted to evaluate the influence of myodegeneration of pectoralis major muscle on ... more A trial was conducted to evaluate the influence of myodegeneration of pectoralis major muscle on quality traits and chemical composition of breast meat of heavy-size male broilers. For this purpose, a total of 72 pectoralis major muscles were randomly collected from broilers farmed under homogeneous conditions and graded into three categories (mild, n = 22; moderate, n = 33; and severe, n = 17) based on the presence of abnormal fibers (giant fibers, fibers with hyaline degeneration, and damaged and/or necrotic fibers) evaluated by histological and immunohistochemical analysis. Color, pH, drip loss, Allo-Kramer shear values, and chemical composition (moisture, proteins, total lipids, ashes, and collagen) were determined on nonmarinated breast meat. Purge loss and cook loss, total yield, and Allo-Kramer shear values were measured on vacuum-tumbled samples. Samples showing moderate myodegeneration had the highest mean cross-sectional area of the fibers, while samples with severe myodegeneration had myofibers of different diameter and without the characteristic polygonal shape, multifocal degeneration and necrosis, as well as infiltration of CD3-immunoreactive cells. Cooking losses of nonmarinated meat were lower in the mild group with respect to moderate and severe groups (21.4 vs. 24.7 and 24.7%; P &lt; 0.001). Breast muscles with severe damage, in comparison with mild degenerated samples, showed higher moisture (75.4 vs. 74.4%; P &lt; 0.05) and lower protein percentages (21.1 vs. 22.6%; P &lt; 0.001). The lipid percentage of severely degenerated samples was higher than that from moderate group (2.94 vs. 2.36; P &lt; 0.05), while collagen content was not modified by histological lesion levels. Marinated meat from the mild group had higher uptake and total marinade yield after cooking. In conclusion, almost all breast fillets of heavy broiler chickens produced under intensive farming systems had histological lesions, which reflected on the chemical composition of the meat and the impaired water holding/binding capacities of the meat.
In this preliminary work fresh and frozen-thawed chicken breast samples were investigated by mean... more In this preliminary work fresh and frozen-thawed chicken breast samples were investigated by means of Diffusion Tensor Micro Imaging (\ub5DTI) with the aim of looking for changes in the anisotropic diffusion properties of water upon freezing and storage at low temperature. Four groups of samples were evaluated (G1-G4), namely fresh samples (G1), samples frozen in liquid N2 and stored at -30 \ub0C for 1 day (G2), samples frozen in liquid N2 and stored at -30 \ub0C for 11 days (G3) and samples frozen at -30\ub0C and stored for 11 days (G4). Non parametric LDA of the most important rotationally invariant parameters obtained from the \ub5DTI data reveals a significant difference (P < 0.001) between fresh and frozen samples. Analysis of the LDA biplot of our data (below) suggests that, contrary to what could be expected, water anisotropy increases upon freezing, probably because of a lateral shrinkage of the meat fibers produced by ice crystals growth in the extracellular spaces. http...
V. Russo | Alma Mater Studiorum University of Bologna | Bologna | Italy L. Nanni Costa | Alma Mat... more V. Russo | Alma Mater Studiorum University of Bologna | Bologna | Italy L. Nanni Costa | Alma Mater Studiorum University of Bologna | Bologna | Italy C. Sermoneta | National Institute of Statistics ISTAT – Department of environmental and territorial statistics | Rome | Italy ASPA Commission | Amici A., Danieli PP., De Angelis A., Cavani C., Franci O., Gasco L., Lo Fiego D. P., Meluzzi A., Moretti V., Nicastro F.V., Parisi G., Piccolo G., Serra A., Trevisi E. DOI: 10.1481/icasVII.2016.b12c
2.3. Non-vertebrate groups 2.3.1. Cyclostomes (lampreys and hagfish). Conclusion: Cyclostomes hav... more 2.3. Non-vertebrate groups 2.3.1. Cyclostomes (lampreys and hagfish). Conclusion: Cyclostomes have a pain system similar to that of other fish and brains which do not differ much from those of some other fish. Recommendation: Cyclostomes should be in Category 1 (see Section 2.5) and so receive protection. 2.3.2. Amphioxus Conclusion: In general, insufficient is known about whether amphioxus are able to experience pain and distress Recommendation: Given our present state of knowledge amphioxus should be in Category 3 (see Section 2.5) and not receive protection at present. 2.3.3. Tunicate Conclusion: Free swimming larval forms and pelagic adult tunicates show responses which may indicate complex processing of stimuli but little information on this topic Recommendation: Given our present state of knowledge land gastropods should be in Category 2 (see Section 2.5) and not receive protection 2.3.7. Tectibranch and nudibranch molluscs Conclusion: The most active marine gastropod molluscs are the tectibranchs, such as Aplysia and some of the nudibranchs (sea slugs). Much research has been carried out on the nervous system of Aplysia and it relatives. Evidence of learning and flexibility of behaviour is considerable but there are also studies showing very rigid responses. Nudibranchs appear to be less flexible than some tectibranchs. Recommendation: Given our present state of knowledge tectibranch and nudibranch molluscs should be in Category 2 (see Section 2.5) and not receive protection. 2.3.8. Social insects Conclusion: The social ants and bees, and to a lesser extent the wasps and termites, show considerable learning ability and complex social behaviour. There is evidence of inflexibility in their behaviour but the trend in recent research has been to find more flexibility. The small size of the brain does not mean poor function as the nerve cells are very small. A case might be made for some bees and ants to be as complex as much larger animals. They might be aware to some extent but we have little evidence of a pain system. Recommendation: Given our present state of knowledge social insects should be in Category 3 (see Section 2.5) and not receive protection 2.3.9. Other insects Conclusion: There is a difference in complexity of behaviour between the social and non-social insects. However, learning is clearly possible in these animals. There is little evidence of awareness but few people have looked for it. Recommendation: Given our present state of knowledge other insects should be in Category 2 (see Section 2.5) and not receive protection. 2.3.10. Spiders, especially jumping spiders Conclusion: In recent years, dramatic evidence has been produced of the sensory processing, analytical and prediction ability of salticid spiders. The eyes are large and complex and although the brain is composed of a relatively small number of cells, the level of processing is considerable and sophisticated, if rather slow. Evidence for awareness is greater than in any other invertebrates except cephalopods but we have little evidence of a pain system. Recommendation: Given our present state of knowledge spiders should be in Category 3 (see Section 2.5) and not receive protection at present. 2.3.11. Decapod crustaceans (lobsters, crabs, prawns etc.) Conclusion: The largest of these animals are complex in behaviour and appear to have some degree of awareness. They have a pain system and considerable learning Aspects of the biology and welfare of animals used for experimental and other scientific purposes 31 / 46 4.5.5.2. Argon and Nitrogen as inert hypoxia inducing gases Conclusions: It is suggested that the use of anoxia as a method of killing is humane for pigs and poultry, and probably rodents, although more practical experience is needed. Because of the high affinity for oxygen of haemoglobin in fetal and neonatal animals it may take longer than in mature animals of the same species to kill. However, no studies on time taken or welfare seem to have been carried out. More research is needed on nitrogen. Recommendations: Research into hypoxic gas mixtures should be carried out as a matter of urgency, especially practical methods for small animals, such as rodents. Future Research: Investigation is needed into the humaneness of killing with hypoxic and anoxic gas mixtures. 4.5.5.3. Nitrous oxide Conclusions: Owing to human health and safety concern, nitrous oxide is not suitable for euthanasia. Recommendations: (see Tables 1-8) Future Research: (probably species driven) 4.5.5.4. Carbon monoxide Conclusions: Owing to human health and safety concern, carbon monoxide has a high risk for killing humans. Recommendations: Under controlled conditions carbon monoxide can be used for dogs, cats and mink, however it is not recommended due to concerns for human health and safety, and also animal welfare. 4.5.5.5. Overdose of inhalation anaesthetic gases Conclusion: Overdose of an established inhalational anaesthetic agent at a suitable concentration may cause minor distress in some species, but all such gases may be aversive at high concentrations. However, they have the advantage that restraint for administration is unnecessary. Mouse fetuses in utero are not killed within 20 min even though the dam has been killed with an overdose, but neonatal forms (1-7 do) are killed.
The influence of type of rearing, slaughter age and sex on meat quality was investigated on fatte... more The influence of type of rearing, slaughter age and sex on meat quality was investigated on fattening rabbits housed indoors in “bicellular” cages or outdoors in “colony” cages and slaughtered at 90 or 120 days of age. Longissimus lumborum muscles resulted from 34 chilled reference carcasses were excised and analysed for colour, pH, water holding capacity, moisture, protein and intramuscular fat. Type of rearing and age at slaughter affected the main qualitative traits of meat, whereas sex did not show any significant differences. However, in most of the variables significative interaction was found between “type of rearing × slaughtering age”. Open-air rearing in colony cage showed a marked influence on the qualitative characteristics of meat only in rabbits slaughtered at 120 days of age. Compared to same aged rabbits which are housed indoors in bicellular cages, the animals reared open-air have produced meats leaner (intramuscular fat: 1.22 vs. 2.03 %; P≤0.01), paler (L* values: 52.5 vs. 46.2; P≤0.01) and with lower pH (5.54 vs. 5.76; P≤0.01).
Manure is no longer exclusively considered as a fertiliser in areas with high densities of farm a... more Manure is no longer exclusively considered as a fertiliser in areas with high densities of farm animals. Efforts are being made to reduce mineral excretion or to stimulate a more environmentalfriendly use. In such a context, both from the governmental side and for the producer, a reliable calculation of the on-farm production is very useful. Based on the balance between input (feed)-output (produced rabbits, dead rabbits), the nitrogen and phosphorus on farm excretion have been calculated for different production systems, production levels and slaughter weights. For a closed farm (breeding + fattening) the most convenient expression of mineral excretion is per female on average present on the farm. The excretion amounts to 7.42 kg N and 4.76 kg P 2 O 5 per doe/year on a commercial rabbit farm based on an average production/doe of 45 fatteners of 2.5 kg. The excretion decreases from 76 to 61 g N and from 48 to 40 g P 2 O 5 /kg rabbit produced with increasing productivity of the farm (35 vs 50 delivered fatteners/doe/year, respectively). In an exclusively fattening unit (between 0.8 and 2.5 kg weight and a feed conversion ratio of 3.40), the excretion amounts to 38 g N and 26 g P 2 O 5, per kg rabbit produced.
The aim of this research was to evaluate the effect of two different rearing systems (free-range ... more The aim of this research was to evaluate the effect of two different rearing systems (free-range and conventional intensive systems) on the oxidative stability of chicken breast and leg meat, currently marketed within different product categories (rotisserie and cut-up carcasses). Free range (FR) female and male chickens, belonging to medium growing Isa strain, were separately raised for 56 and 70 d, respectively; conventional (C) female and male birds were a fast growing hybrid (Ross 708) and were separately raised for 39 and 50 d, respectively. Female and male chickens were slaughtered into 2 separate sessions, in order to obtain the main two commercial categories (Rotisserie and Cut-up, respectively). After slaughtering, 15 carcasses of each group were randomly selected and used to assess oxidation stability of both breast (skinless) and leg meat (with skin). Each sample was removed from the carcass, minced, packed in plastic bags covered by aluminum foil under vacuum and kept at \u201318\ub0C until analysis. Lipid content, peroxide value (PV) and thiobarbituric acid reactive substances (TBARs) were determined. In both categories, rearing system did not significantly affect the lipid content of leg meat (10.4-11.6%), but the conventional system led to a significantly higher lipid content (0.9-1.7%) in breast meat in both Rotisserie and Cut-up categories. In general, a low level of PV (0.79-1.06 and 0.30-1.29 meq O2/Kg of lipid in breast and legs, respectively) and TBARs (0.06-0.19 and 0.10-0.13 mg MDA/Kg of sample in breast and legs, respectively) were found, regardless of the commercial category. However, the conventional system significantly increased PV in Rotisserie leg meat, whereas TBARs was significantly higher in Rotisserie breast meat obtained with the FR system. In the Cut-up category, no significant effects on the oxidation stability of leg meat, were detected, but the FR system led to a significantly higher TBARs content in breast meat. Despite these differences, it can be concluded that the two different rearing systems led to a low, overall oxidation level in both poultry breast and leg meat, which ensures their quality and safety from the consumer health standpoint
Introduction. In the past few decades, the breeding companies focused on the genetic selection of... more Introduction. In the past few decades, the breeding companies focused on the genetic selection of high growth-rate and breast yield chicken hybrids. Within this context, although an overall improvement in the live performances was achieved, an increased incidence of several emerging muscle abnormalities termed as White-striping (WS) and \u201cSpaghetti-Meat\u201d (SM) was observed. Materials and Methods. Ninety-six boneless and skinless Pectoralis major muscles were selected from the same flock of high-breast yield hybrids (males) in the deboning area of a commercial processing plant and classified by two experienced people according to the presence of WS and SM defects: 24 Normal (NORM), 24 WS, 24 SM and 24 WS/SM samples. Implications of WS and/or SM abnormalities on quality characteristics (morphometric measurements, pH, colour, physicochemical state of water molecules by LR-NMR) and muscle proteins traits (as assessed by SDS-PAGE analysis, Myofibrillar Fragmentation Index, protein solubility and oxidation) were assessed. In addition, since both WS and SM defects seemed to mainly affect the superficial part of the Pectoralis major muscle, each parameter was separately determined in the superficial and in the deep part of each fillet in order to assess whether any difference might be attributed to the sampling position. Results. The findings of the present study evidenced that WS and SM abnormality occurring alone or combined within the same Pectoralis major muscle significantly affected all the parameters assessed within this study. In detail, although only negligible effects might be observed within the deep part of the fillet, the occurrence of WS and SM defects severely affected the superficial layer of the P. major muscle. Furthermore, even if no relevant differences were found concerning colour, all samples affected by muscle abnormalities exhibited significantly higher pH and a remarkable increased proportion and mobility of extra-myofibrillar water fraction. In addition, although no significant differences were found concerning both myofibrillar and sarcoplasmic proteins solubility, protein functionality was found to be significantly impaired within the samples affected by WS and/or SM muscle abnormalities. This might be partly explained by the higher fragmentation index, the increased carbonylation level as well as by the overall altered myofibrillar and sarcoplasmic protein profiles observed within the abnormal samples. Conclusions. This study evidenced that especially SM abnormality can impair breast meat quality properties as previously evidenced for wooden-breast condition. Within this context, considering that abnormal fillets are normally downgraded by the poultry industry and included as raw materials for processed products manufacture, further studies are needed in order to identify the proper technologies and formulations to apply. Additional information would also help to identify the proper proportion of abnormal meat to be included within the formulation of processed products without impairing quality traits and functionalit
Over the past 15 yr, the European poultry processing industry has gradually increased the availab... more Over the past 15 yr, the European poultry processing industry has gradually increased the availability of poultry meat in a large variety of processed ready meals following what occurred a few years before in North America. This shift toward further processed products has emphasized the necessity for higher standards in poultry meat to improve sensory characteristics and functional properties. In parallel to this market change, the consciousness of the pale, soft, and exudative (PSE)-like meat issue has extensively grown. In poultry, PSE-like meat can be generally considered meat having low ultimate pH, pale color, and poor functional properties (i.e., low water-holding capacity). In the last 10 yr, some studies have been undertaken in Europe to both characterize and evaluate the overall incidence of PSE-like chicken and turkey breast meat. According to these studies, the occurrence of PSE-like meat can be up to 40% within a flock during hot climate. Several key factors have been identified and their effects have been analyzed, including genetics, season, antemortem factors, and slaughtering conditions.
Only a few years ago, the poultry industry began to face a recent abnormality in breast meat, kno... more Only a few years ago, the poultry industry began to face a recent abnormality in breast meat, known as wooden breast, which frequently overlaps with white striping. This study aimed to assess the impact of wooden breast abnormality on quality traits of meat. For this purpose, 32 normal (NRM), 32 wooden (WB), and 32 wooden and white-striped (WB/WS) Pectoralis major muscles were selected from the same flock of heavy broilers (males, Ross 708, weighing around 3.7 kg) in the deboning area of a commercial processing plant at 3 h postmortem and used to assess histology, proximate (moisture, protein, fat, ash, and collagen) and mineral composition (Mg, K, P, Na and Ca), sarcoplasmic and myofibrillar protein patterns, and technological traits of breast meat. Compared to the normal group, WB/WS fillets showed more severe histological lesions characterized by fiber degeneration, fibrosis, and lipidosis, coupled with a significantly harder texture. With regard to proximate and mineral composition, abnormal samples exhibited sig-nificantly (P < 0.001) higher moisture, fat, and collagen contents coupled with lower (P < 0.001) amounts of protein and ash. Furthermore, increased calcium (131 vs. 84 mg kg -1 ; P < 0.05) and sodium (741 vs. 393 mg kg -1 ; P < 0.001) levels were found in WB/WS meat samples. The SDS-PAGE analysis revealed a significantly lower amount of calcium-ATPase (SERCA, 114 kDa), responsible for the translocation of Ca ions across the membrane, in normal breasts compared to abnormal ones. As for meat quality traits, fillets affected by wooden abnormality exhibited significantly (P < 0.001) higher ultimate pH and lower waterholding/water-binding capacity. In particular, compared to normal, abnormal samples showed reduced marinade uptake coupled with increased drip loss and cooking losses as well. In conclusion, this study revealed that meat affected by wooden breast or both wooden breast and white striping abnormalities exhibit poorer nutritional value, harder texture, and impaired waterholding capacity.
Because the use of phosphates has being recently diminished in meat industry due to the nutrition... more Because the use of phosphates has being recently diminished in meat industry due to the nutritional drawbacks of phosphates, some researchers started to evaluate sodium bicarbonate as phosphate replacer in meat products. The aim of this study was to evaluate the effect of different temperature combinations of dry air-cooking treatments (Air and Core temperatures: 160 -76, 160 -80, 200 -76 and 200˚C -80˚C, respectively) on chemical composition, texture properties, water activity, freezable water and bound water, color, pH, and water binding capacity of phosphate and bicarbonate-marinated chicken breast. A batch of 24 h post-mortem broiler breast meat of 80 fillets was divided into two groups of marination treatments (0.3% sodium bicarbonate n = 40, 0.3% sodium tripolyphosphate n = 40) and was vacuum tumbled (45 min, -0.95 mbar, 20 rpm). Different temperature-combinations cooking treatments significantly modified the chemical composition. Bicarbonate marinated fillets showed higher ability to retain water (67.3% vs. 65.7%, P < 0.05) during severe heat treatment and lower cook losses (30.7% vs. 33.4%, P < 0.05) when compared with phosphate-marinated fillets. The effect of changing the cooking temperatures on Texture Profile Analysis (hardness, cohesiveness, gumminess, springiness, and chewiness) was more tangible in phosphate marinated fillets than bicarbonate. Bicarbonate-marinated fillets showed significant differences in the percentage of bound water, latent heat, and water activity after cooking in comparison to phosphate-marinated fillets. The results of this study revealed that phosphate-marinated fillets interacted with heat treatments in different patterns in comparison with bicarbonate-marinated fillets.
A study was conducted to determine the incidence of deep pectoral myopathy (DPM) in male roaster ... more A study was conducted to determine the incidence of deep pectoral myopathy (DPM) in male roaster chickens reared under intensive conditions, pro- cessed at different ages (from 47 to 65 d of age), and belonging to 2 commercial genotypes (Ross 508 and Cobb 500). The study was carried out in a major Italian pro- cessing plant on a total of 120,700 male roaster chickens chosen at random from 151 flocks during a 6-mo period. The evaluation of DPM was performed on pectoralis mi- nor muscles and consisted of a visual assessment of the presenceorabsenceofthemyopathyaswellasthescoring of muscle damage level as being in an "early" (hemor-
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