Single-base editing in IGF2 improves meat production and intramuscular fat deposition in Liang Guang Small Spotted pigs

Background Chinese indigenous pigs are popular with consumers for their juiciness,flavour and meat quality,but they have lower meat production.Insulin-like growth factor 2(IGF2) is a maternally imprinted growth factor that promotes skeletal muscle growth by regulating cell proliferation and differentiation.A single nucleotide polymorphism(SNP) within intron 3 of porcine IGF2 disrupts a binding site for the repressor,zinc finger BED-type containing 6(ZBED6),leading to up-regulation of IGF2 and causing major effects on muscle growth,heart size,and backfat thickness.This favorable mutation is common in Western commercial pig populations,but absent in most Chinese indigenous pig breeds.To improve meat production of Chinese indigenous pigs,we used cytosine base editor 3(CBE3)to introduce IGF2 intron3-C3071T mutation into porcine embryonic fibroblasts(PEFs) isolated from a male Liang Guang Small Spotted pig(LGSS),and single-cell clones harboring the desired mutation were selected for somatic cell nuclear transfer(SCNT) to generate the founder line of IGF2^(T/T) pigs.Results We found the heterozygous progeny IGF2^(C/T) pigs exhibited enhanced expression of IGF2,increased lean meat by 18%-36%,enlarged loin muscle area by 3%-17%,improved intramuscular fat(IMF) content by 18%-39%,marbling score by 0.75-1,meat color score by 0.53-1.25,and reduced backfat thickness by 5%-16%.The enhanced accumulation of intramuscular fat in IGF2^(C/T) pigs was identified to be regulated by the PI3K-AKT/AMPK pathway,which activated SREBP1 to promote adipogenesis.Conclusions We demonstrated the introduction of IGF2-intron3-C3071T in Chinese LGSS can improve both meat production and quality,and first identified the regulation of IMF deposition by IGF2 through SREBP1 via the PI3KAKT/AMPK signaling pathways.Our study provides a further understanding of the biological functions of IGF2and an example for improving porcine economic traits through precise base editing.

Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham

Yeasts play a critical role in the flavor formation of dry-cured ham.In this study,41 yeast isolates from the dry-cured ham at different processing stages were evaluated for their technological properties.Debaryomyces hansenii was the most dominant yeast and has been detected at each phase of dry-cured ham,followed by Candida zeylanoides which was mainly detected in salting phase.Yarrowia bubula and Yarrowia alimentaria were found at the first two-phase of dry-cured ham.All isolates of yeast showed enzymatic activities against milk protein and tributyrin,while only 4 strains displayed proteolytic activity on meat protein.Yeast strains were grown in a meat model medium and volatile compounds were identified.The result showed that inoculated yeast strains could promote the production of volatiles and there were significant differences among strains.D.hansenii S25 showed the highest production of volatile compounds,followed by the strain C.zeylanoides C4.D.hansenii S25 was the highest producer of alcohols showing the highest production of benzeneethanol and 3-(methylthio)-1-propanol.Based on OAV and PLS analysis,D.hansenii S25 was strongly correlated with overall flavor and key volatile compounds of dry-cured ham,which could be selected as potential starter cultures.

Flavor release from traditional dry-cured pork during oral processing

The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study.It was hypothesized that a slow steady release of flavor would occur on chewing and hydration.To test this,high salt dry-cured pork was chewed and held in oral cavity without swallowing for 4 different chewing stages(B,NC_(30),C_(30),EC).Saliva and food bolus from 16 healthy subjects were collected during oral processing,and analyzed for saliva flow rate,total saliva protein content,saliva pH,conductivity,saliva and sodium,and taste components.Results show that oral processing behavior and salivary release have important effects on flavor release of dry-cured pork.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)analysis showed that oral processing has a certain effect on the protein composition and concentration in saliva.This study suggests that the interaction between food and saliva that accompanies chewing can lead to significant changes in sensory perception during oral processing.

Effects of Chinese Medicine Additive on Promoting Production of Meat Hybrid Chicken and Its Action Mechanism

[ Objective] The aim was to study the effects of Chinese medicine additive HMS on promoting the production of meat hybrid chicken and its action mechanism, so as to provide a scientific basis for the promotion effects of Chinese medicine additive on production. [ Method] Meat hybrid chickens, 7 day-old with similar weight, were randomly divided into four groups. And Chinese medicine feed additive HMS was added to the diet of each group at different proportions. All the chickens were weighed before the test as well as at the end of the 2nd, 3rd, 4^th and 5^th week. The feed consumption was also recorded during the test. Before slaughter, serum samples were collected from the randomly selected chickens for the deter- mination of serum biochemical indexes. Their bursae of Fabdcius and spleens were collected and weighed in order to determine the indexes, of im- mune organs. [ Result] HMS significantly reduced the feed conversion ratio （ P 〈 0.05 ）, very significantly reduced the feed consumptioh （ P 〈 0.01 ）, very significantly improve the content of serum high-density lipoprotein （ P 〈 0.01 ）, significantly increased the activity of serum alkaline phos- phatase （ P 〈 0.05）, very significantly reduced the content of serum urea nitrogen and uric acid （ P 〈 0.01 ）, and significantly reduced the level of serum cholesterol （ P 〈0.05）. There were no significant difference between the test groups and the control group （ P 〉 0.05） in the increase of im- mune organ indexes, but the index of immune organs has increasing trend. [ Conclusion] HMS reduces feed consumption and feed conversion rati- o, improves the feed utilization, and has a role in promoting production. The possible mechanism may be HMS improving the activity of serum alka- line phosphatase and the level of serum high-density lipoprotein, as well as reducing the content of serum cholesterol, urea nitrogen and uric acid in meat hybrid chickens.

The Present Situation and Development Countermeasures for Meat Products Industry in Henan

This paper introduces the development and present situation of meat industry in Henan Province so as to get comprehensive understanding of this industry,including the advantages and insufficiencies of this industry,and then puts forward some countermeasures for the future development of the meat products of Henan Province,to realize the rapid,healthy and sustainable development of meat industry in Henan and create huge economic and social benefits in Henan.

Use of Natural Antioxidants in Meat and Meat Products

Antioxidants are used to minimize lipid oxidation. Antioxidants can act as metal chelators and free radical or oxygen scavengers, which can slow the progression of lipid oxidation. Lipid oxidation may have negative effects on the quality of meat and meat products, causing changes in sensory attributes such as color, texture, odor and flavor, and nutritional quality. Several synthetic antioxidants have been used to successfully prevent lipid oxidation in the meat industry, but consumers are concerned about the health risks related to consumption of some synthetic antioxidants. Therefore, there has been a growing interest in natural antioxidants. Nowadays, compounds obtained from natural sources such as grains, oilseeds, spices, fruit and vegetables have been investigated to decrease the lipid oxidation. In this review, the potential effects of natural antioxidants were evaluated that are widely used in meat and meat products.

Effects of Non-starch Polysaccharide Enzyme Products on Meat Performance in Broilers

[ Objective] To investigate the effects of non-starch polysaccharide （NSP） enzyme products on meat performance of broilers and thus to provide a scientific basis for their rational use. [Method] Two hundred 21-day-old Ross broilers were assigned to five groups. The broilers in group Ⅰ and group Ⅱ were fed positive control diet and negative control diet, respectively, which were slightly different. The broilers in group Ⅲ, Ⅳ and V were fed the negative control diet respectively supplemented with different commercial NSP enzyme products. The broilers were slaughtered at 56 days old, and their meat yield was determined. [ Result] The percentage of carcass yield and percentage of abdominal fat were significantly higher in the group Ⅲ than in the group Ⅱ （P 〈 0.05）. The percentage of small intestine weight in slaughter weight was lower in the group Ⅱ than in other groups. [ Conclusion] Diets supplemented broad-rang and highly active NSP enzyme products can promote absorption of routine feed ingredients, increase meat yield, and improve meat performance.

Antioxidant and Antimicrobial Activity of Basil, Thyme and Tarragon Used in Meat Products

Currently, the food industry, including the meat industry, is paying close attention to the use of natural additives as preservatives. From ancient times, the plants are used to treat various diseases, to produce perfumes and as ingredients to improve the taste in food. This paper presents a bibliographic and experimental study of the antioxidant and microbial properties of basil, thyme and tarragon. International scientific papers on the use of these plants in the food industry, including the meat industry, are targeted. The role of basil, thyme and tarragon in the manufacture of functional and stable products in storage is mentioned. Percentage decrease in Salmonella Abony growth under the influence of basil constituted 84.4%, thyme 61.6% and tarragon 76.8% after 48 hours of action and respectively 97.2%, 90.2% and 95.3% after 72 hours of action. The interdependence between the percentage reduction of S. Abony infestation and the concentration of basil, mushrooms and tarragon was respectively: basil (R2 = 0.7725 … 0.7916), thyme (R2 = 0.7733 … 0.7768), tarragon (R2 = 0.7689 … 0.8137).

Effect of dietary arginine to lysine ratios on productive performance,meat quality,plasma and muscle metabolomics profile in fast-growing broiler chickens

Background: Due to the important functions of arginine in poultry,it should be questioned whether the currently adopted dietary Arg:Lys ratios are sufficient to meet the modern broiler requirement in arginine.The present study aimed,therefore,to evaluate the effects of the dietary supplementation of L-arginine in a commercial broiler diet on productive performance,breast meat quality attributes,incidence and severity of breast muscle myopathies and foot pad dermatitis(FPD),and plasma and muscle metabolomics profile in fast-growing broilers.Results: A total of 1,170 1-day-old Ross 308 male chicks was divided into two experimental groups of 9 replicates each fed either a commercial basal diet(CON,digestible Arg:Lys ratio of 1.05,1.05,1.06 and 1.07 in each feeding phase,respectively) or the same basal diet supplemented on-top with crystalline L-arginine(ARG,digestible Arg:Lys ratio of 1.15,1.15,1.16 and 1.17,respectively).Productive parameters were determined at the end of each feeding phase(12,22,33,43 d).At slaughter(43 d),incidence and severity of FPD and breast myopathies were assessed,while plasma and breast muscle samples were collected and analyzed by proton nuclear magnetic resonancespectroscopy.The dietary supplementation of arginine significantly reduced cumulative feed conversion ratio compared to the control diet at 12 d(1.352 vs.1.401,P < 0.05),22 d(1.398 vs.1.420; P < 0.01) and 33 d(1.494 vs.1.524; P < 0.05),and also tended to improve it in the overall period of trial(1.646 vs.1.675; P = 0.09).Body weight was significantly increased in ARG compared to CON group at 33 d(1,884 vs.1,829 g; P < 0.05).No significant effect was observed on meat quality attributes,breast myopathies and FPD occurrence.ARG birds showed significantly higher plasma concentration of arginine and leucine,and lower of acetoacetate,glutamate,adenosine and proline.Arginine and acetate concentrations were higher,whereas acetone and inosine levels were lower in the breast of ARG birds(P < 0.05).Conclusions: Taken together,these data showed that increased digestible Arg:Lys ratio had positive effects on feed efficiency in broiler chickens probably via modulation of metabolites that play key roles in energy and protein metabolism.

Occurrence of <i>Escherichia coli</i>O157 in Retailed-Beef and Related Meat Products in Zaria, Nigeria

This study evaluated retailed-beef and related meat products for E. coli O157 in Zaria, Nigeria. Sample types included raw meat, “suya” (roasted meat), “balangu” (barbequed meat), “kilishi” (spiced sun dried meat) and “dambu” (shredded fried meat). A total of 182 samples were analyzed for E. coli O157. Isolates were characterized using conventional biochemical methods and Microbact 12E test kit. Susceptibilities of the isolates to 18 commonly used antimicrobial agents were determined by the disk diffusion method. The carriage of stx1 and stx2 genes was determined by PCR. Microbact confirmed 4 E. coli isolates. All isolates exhibited multiple drug resistance to the antimicrobial agents tested. An overall prevalence of 2.2% was obtained for E. coli O157. All 4 isolates of E. coli O157 were isolated from raw meat;two of which harboured the stx1 gene.

Preparing and Evaluation of New Nutritious Products from Quail Meat

The objective of this study is preparation of new nutritious products from quail meat compared to other products prepared from chicken meat as control and commercial products which bought from supermarket. The proximate composition, chemical, physical and sensorial properties were evaluated. The different products were prepared as sausage form quail meat (SQ), chicken meat (SC) and commercial (SCo), and, kofta from quail meat (KQ), chicken meat (KC) and commercial (KCo), and, nuggets from quail meat (NQ), chicken meat (NC) and commercial (NCo). The result observed that the chemical composition of products that prepared from quail meat recorded the highest content of protein and ash, on contrary, the lowest content of fat compared with products that prepare from chicken meat as control or commercial. All products that prepared from quail meat recorded high content of K, Ca, Mg, P, Fe, Zn, Se and vitamin A, Kofta was the highest one followed by nuggets then sausage products. While sausage products that prepared from both quail and chicken meat as control recorded the highest content of vitamin E, followed nuggets and kofta, respectively compared with commercial products. The results indicated decreasing cooking loss after preparing of quail meat products followed by both chicken meat products as control and commercial product, increasing water capacity (WHC) of KQ and plasticity of SQ and NQ. All products were accepted from panelists while slightly significant difference among these products (P > 0.05). SC was the highest score in colour, taste, odour, texture and overall acceptability compared with SQ and SCo. Generally products were prepared from quail meat which showed high acceptance in sensory evaluation by panelists.

Glyoxal induced advanced glycation end products formation in chicken meat emulsion instead of oxidation

Advanced glycation end products(AGE) are potential harmful substances formed in the advanced Maillard reaction and increasingly investigated in muscle foods. However, the contribution of oxidation to the AGE formation is controversial. Moreover, reports on glyoxal(GO) induced AGE formation in chicken meat emulsion(CME) are limited. Thus, the effects of GO on emulsifying properties, rheological behavior and AGE formation in CME were investigated. Our findings exhibited that levels of Nε-carboxymethyllysine(CML) and Nε-carboxyethyllysine(CEL) were associated with lipid oxidation but not significantly(P > 0.05). Levels of AGE peaked when GO concentration ranged from 5 mmol/L(CML) to 10 mmol/L(CEL). The droplets’ aggregation associated with the disulfide bond when the concentration of GO was at 0.5–30 mmol/L while non-disulfide bond association occurred at 30–50 mmol/L GO concentration. In conclusion, compared to the effect of oxidation, GO exhibited the main role in the AGE formation of CME. This study will provide theoretical significance for further understanding and controlling the formation of AGE in CME.

Investigation of Red Meat Production in Turkey by ANOM Test

When comparing more than two groups means, the analysis of means （ANOM） can be used as an alternative to the one-way analysis of variance （ANOVA） F test. The ANOM provides a ＂confidence interval type of approach＂ that allows it to determine which, if any, of the x groups has a significantly different mean from the overall average of all the group means combined. The aim of this study was to show the application of a statistical technique （ANOM）, mostly used by agriculture, to determine differences between red meat production by period in Turkey. The production quantities of goat meat, mutton, buffalo meat and beef between the years 2010 and 2016 according to the period were taken from Turkish Statistical Institute （TSI）. As a result, the difference between meat productions was found to be significant.

Search of Salmonella in Meat and Dairy Products

The epidemiology of Salmonella involves food, especially meat and dairy products. These have a high salmonella outbreak in the summer. The majority of Salmonella enteritis in young children occurs in the form of scattered cases. At least 25% of summer gastroenteritis in young children is caused by Salmonella. In Western Europe, S. typhimurium accounts for nearly 70% of isolates. The objective of this study was to investigate the Salmonella contaminating meat and dairy products as well as define the percentages of contamination by Salmonella from 2004 to 2006, by the Department of Hygiene of Tunis. For this study, we collected samples in various motherboard solutions, and conducted a pre-nonselective enrichment in selective enrichment in isolation and identification and ultimately biochemical confirmation. One hundred and sixty two samples, 125 samples of meat products including 68 samples of red meat （beef and sheep, beef, offal and Merguez） and 57 samples of poultry （chicken and turkey）, 37 samples of milk products which included 32 samples of cheese and five samples milk, were analysed microbiologically from 2004 to 2006, in the Health Service in Tunis. These analyses include the detection and enumeration of Salmonella. From 2004 to 2006, the rate of infections by the Salmonella, meat and dairy products were： 55.9% for red meat, 71.9% for poultry, 68.8% for cheeses, 40% for milk. The meat of poultry is contaminated with Salmonella that the cheeses, which are more than red meats, which are also more contaminated than milk. This might be due to a lack of hygiene throughout the circuit processing （slaughter, transport, processing, etc.）. The increased risk of contamination of milk products by Salmonella is proportional to the manipulation done on these products. The latter must be handled by pasteurization and sterilization.

MEAT AND MEAT PRODUCTS

In recent years, meat quality has assumed a greater consumer significance and public attention. There is growing awareness of the link between diet and health and this is reflected in the demand for more information and products which are healthy and of consistently high quality.

Meat Production from Crossbred and Domestic Yaks in China

Female domesticated yaks were artificially inseminated with semen taken from wild yaks and the offspring used to form a nucleus breeding herd of crossbred animals. The meat production of the first generation(F1 × F2)from breedtng within the nucleus herd was assessed by slaughter and carcass dissection of males. One group(no. =14)was slaughtered at 6 months of age and the second(no. = 12)at 18months. Crossbred yaks were significantly heavier(P＜0.01)at 6 months(74.7(s. e. 10.41)kg v. 59.8(s.e. 10.23)kg)and at 18 months(150.5(s. e. 56.1)kg v. 117.7(s. e. 17.4)kg)than domesticated ones,The killing-out proportion(0.47)was similar at both ages and for both groups of animals. Carcass weight,meat weight and the yield of prime cuts were higher for crossbred animals than for domestic yak at both ages.

The Application of Spice in Meat Products

This paper reviews history,definitions,forms of the spices,and analyzes the spice of the use of principles,methods in the meat products,and puts forward the current problems and prospects.