• Food Science of Animal Resources
• /
• v.36 no.1
• /
• pp.61-67
• /
• 2016

This study was conducted to investigate the effects of mixed bone and brisket meat on the quality characteristics and nutritional components of shank bone extract and rib extract from Hanwoo. The pH values were influenced by the raw bones, mixed bone, brisket meat and their interactions (p<0.05). The salinity, sugar content, turbidity, and essential amino acid values increased significantly with addition of mixed bone and brisket meat. All attributes of sensory evaluation score were the highest in T6 (Rib 500 g + Mixed bone 500 g + Brisket meat 400 g) (p<0.05). The mixed bone significantly increased the saturated fatty acids of shank bone extract (p<0.001). Thus, the addition of mixed bone and brisket meat had a positive effect on the quality and nutritional components in shank and rib extracts of Hanwoo cattle.

• Journal of the East Asian Society of Dietary Life
• /
• v.12 no.3
• /
• pp.218-224
• /
• 2002

This study was undertaken to analyze chemical composition, macro- and micro-mineral contents of ostrich bone with flesh meat (BF), ostrich bone with flesh meat with herb medicine (BFll) and ostrich bone with internal organs (BI). Crude fat of the BFH was lower, but crude protein and crude ash of the BFH were significantly higher than those of the BF and the BI. Among the minerals, Ca, p, Mg, Fe, Cu, Zn content of the BFH were significantly higher than the content in the BF and the BI. The minerals, Pb, Cd and As were not detected in ostrich and herb medicine extracts. From the sensory test of ostrich and herb medicine, the preferences were in the fellowing order; ostrich bone with flesh meat with herb medicine (BFH), ostrich bone with flesh meat (BF), and ostrich bone with internal organs (BI) in extracts.

• Asian-Australasian Journal of Animal Sciences
• /
• v.15 no.10
• /
• pp.1507-1516
• /
• 2002

Meat and bone meal is a valuable protein and mineral source in diets of production animals and contributes to the protein, energy and mineral component of diets. The aim of the present study was to more accurately characterise the apparent ileal amino acid digestibility of meat and bone meals produced in New Zealand and evaluate routine in vitro assays used in practise to measure meat and bone meal quality. A total of 94 commercial meat and bone meals from 25 New Zealand rendering plants over a two and a half year period were analysed for proximates, gross energy, gross amino acid content (incl. hydroxyproline, hydroxylysine and lanthionine), apparent ileal amino acid digestibility, pepsin nitrogen digestibility, protein solubility and bone content. The mean crude protein content of the 94 meat and bone meal samples was 56.8% with a range of >35% units and a coefficient of variation of 9.8%. The mean crude fat and ash content were 10.0 and 28.4% respectively. These latter components showed a large range (16 and 43%, respectively) with coefficients of variation above 22%. Amino acid digestibility between samples was highly variable with lysine and sulphur amino acids digestibility ranging between 45.8-89.0 and 38.2-85.5%, respectively. Pearson correlation coefficients are presented between crude protein content and individual gross amino acids, crude protein content and individual digestible amino acid content, and pepsin N digestibility and individual digestible amino acid content. There was a significant relationship between the digestible amino acid nitrogen content and the crude protein content while pepsin nitrogen digestibility was not correlated to ileal amino acid nitrogen digestibility (r=-0.06). Meat meals with a high protein content had relatively low hydroxyproline and hydroxylysine levels something that was attributed to the levels of collagen from bone. The data indicated that lanthionine (formed upon heat treatment of cysteine with a hydroprotein) is not a good indicator of the heat treatment employed to meat and bone meals. Step-wise multiple regression equations to predict the apparent digestible content of amino acids from rapid in vitro assays are presented. The most selected variables included ash and crude fat content. In general the equations derived for the essential amino acids had a higher degrees of fit (R2) compared to the non-essential amino acids. The R2 for the essential amino acids ranged from 0.43 for histidine and 0.68 for leucine. These equations provide a means of more rapidly estimating the apparent ileal digestible amino acid content (protein quality) of meat and bone meal using standard analyses.

• Food Science and Preservation
• /
• v.9 no.4
• /
• pp.396-399
• /
• 2002

An attempt was made in this study to investigate the optimum extracting time from meat with bone of goat and the nutritional component of its extract. for the trials, the mixtures of meat with bone and water were adjusted to the ratios of five to four by weight and extracted for 6, 9 and 12 hours at 120$\^{C}$ under autoclave. Judging from the content of mineral and amino acid, nonenzymatic browning and yield, the optimum extracting time was 9 hours. The major components of mineral were composed of 47.7mg％ potassium, 12.7mg% calcium, 150.0mg% sodium, 105.3mg% phosphorus and 0.5mg% iron, and of amino acids composed of 1,308.0mg% glutamic acid, 1,464.2mg% glycine, 750.2mg% alanine and 828.lmg% proline in extract. The yield of extract was 32.1 percentage by dry basis.

• Journal of Animal Science and Technology
• /
• v.63 no.5
• /
• pp.1169-1181
• /
• 2021

We investigated the comparative physicochemical attributes, oxidative stability, and microbial characteristics of 28 days dry-aged meat in between boneless sirloin (gluteus medius) and bone-in T-bone steaks (infraspinatus) muscles from Korean Native Hanwoo Steer (KNHS). Results reveal that regardless of the muscles, dry-aging increased protein content and water-holding capacity (WHC) (p < 0.05). Meat from infraspinatus-aged muscle led to darker meat with higher pH values than un-aged meat (p < 0.05). However, fat content, CIE a^*, and CIE b^* remained unchanged in both muscles at aging. At aged meat, thiobarbituric acid reactive substances (TBARS) values from bone-in infraspinatus muscle was 2.5-fold higher than boneless gluteus medius muscle (p < 0.05). Dry-aging led to an increase in the contents of total unsaturated fatty acids (UFAs), monounsaturated fatty acids (MUFAs), and UFA/saturated fatty acids (SFA) in both muscles (p < 0.05). Furthermore, gluteus medius aged muscle concentrated with olic acid (C18:1) compared to infraspinatus aged muscle. Irrespective of the muscles, dry-aging enhanced the total free amino acids (FAAs) as well as tasty, and bitter amino acid contents whereas decreased the tasty/bitter amino acids (p < 0.05). Aromatic amino acid, tryptophan that converted to serotonin was 2-fold higher in boneless gluteus medius muscle than bone-in infraspinatus muscle at pre and post aging processes (p < 0.05). Aged Infraspinatus muscle increased total bacteria (p < 0.05) while no salmonella spp. was detected in both muscles. Taken together, our study confirms that 28 days dry-aging profiling the quality characteristics of boneless sirloin (gluteus medius) and bone-in T-bone steaks (infraspinatus) distinctly while gluteus medius aged steak performs better owing to oxidative stability and functional compounds than infraspinatus aged steak.

• Asian-Australasian Journal of Animal Sciences
• /
• v.17 no.1
• /
• pp.94-101
• /
• 2004

The gross composition, gross amino acid content, apparent ileal amino acid digestibility and apparent ileal digestible amino acid content from 64 commercially produced meat and bone meals were statistically analysed. The samples were produced by 22 plants over a 2.5 year period with eight plants using batch dry rendering and 14 plants using low temperature rendering. A linear model with method and time of year (period) as fixed effects, plant within method as a random effect and sheep percent as a covariate was fitted to the composition data. The majority of the variation in the gross composition, amino acid digestibility and digestible amino acid content was explained by differences between plants using the same method. Neither rendering season nor origin of the raw materials contributed significantly to the observed variation in meat and bone meal protein quality. Rendering method (low temperature or batch rendering) had a significant effect on the variation observed in gross fat content, gross energy content, pepsin nitrogen digestibility, protein solubility and total lanthionine content. The digestibility of a number of amino acids and the apparent digestible content of arginine, cysteine, aspartic acid, proline and hydroxyproline were also significantly affected by rendering method. On average, batch dry and low temperature rendering systems produce meat and bone meals of similar nutritional quality. The variation between plant and within plant, however, is large, indicating that purchasing meat and bone meal from the same plant does not guarantee a consistent quality.

• Asian-Australasian Journal of Animal Sciences
• /
• v.18 no.1
• /
• pp.75-79
• /
• 2005

There were three trials involved in this experiment. All piglets in Trial 1 were randomly distributed into the following 4 treatments. Treatment 1. Corn-soybean diet with 5% SDPP. The tryptophan level was 0.237%. Treatment 2. Corn-soybean diet with 10% meat and bone meal. The tryptophan level was 0.177%. Treatment 3. Treatment 1+0.0662% synthetic tryptophan. The total tryptophan level was 0.303. Treatment 4. Treatment 2+0.0662% synthetic tryptophan. The total tryptophan level was 0.236. Piglets in Trial 2 were distributed randomly into the following 4 treatments. Treatment 1: corn-soybean diet+10% meat and bone meal. The total tryptophan level was 0.176%. Treatment 2: corn-soybean diet+10% meat and bone meal+5% SDPP. The total tryptophan level was 0.180%. Treatment 3: Treatment 1 diet+0.004% synthetic tryptophan. The total tryptophan level was 0.180%. Treatment 4: Treatment 1 diet+0.631% synthetic tryptophan. The total tryptophan level was 0.237%. There were 4 treatments in Trial 3. Treatment 1: cornsoybean diet+10% meat and bone meal. The total tryptophan level was 0.176%. Treatment 2: Treatment 1 diet+0.061% synthetic tryptophan. The total tryptophan level was 0.237%. Treatment 3: Treatment 2 diet+0.061% synthetic tryptophan. The total tryptophan level was 0.298%. Treatment 4: corn-soybean diet+10% meat and bone meal+5% SDPP. The total tryptophan level was 0.180%. The results of Trial 1 showed that the piglets ate significantly more (p<0.05) when feed included SDPP in the diet during the first 2 weeks. The feed intake also increased when synthetic tryptophan was added in the 5% meat and bone meal diet; however, the difference did not reach a significant level (p>0.05) during the first 2 weeks. Three weeks onwards the feed intake of 5% meat and bone meal treatment was significantly lower (p<0.05) than for the other three treatments. The results of Trial 2 showed that the feed intake could be significantly improved only when the total tryptophan level reached 0.237%. Piglets in the 5% SDPP treatment had higher feed intake than piglets in 10% meat and bone meal treatment with 0.180% of tryptophan, but did not reach a significant level (p<0.05). Body weight gain also had the same trend as feed intake. The pigs in Treatment 1, the lowest total level of tryptophan treatment (0.176%), had lowest feed intake and weight gain, but the difference did not reach a significant level (p>0.05). The pigs in Treatment 1 of Trial 3 had the lowest feed intake and weight gain (p>0.05). Treatment 2 (0.237%) had the highest average feed intake from Week 1 to Week 5; the second best result was recorded in Treatment 4. As for the weight gain of the piglets in Treatment 4 (5% SDPP), they had a higher average weight during the first 3 weeks. The feed efficiency was better for Treatment 4 (5% SDPP) during the first 2 weeks. The results of these trials showed that both SDPP and tryptophan had a trend to improve the feed intake and weight gain.

• Journal of Nutrition and Health
• /
• v.21 no.5
• /
• pp.333-347
• /
• 1988

The purpose of the present study was to investigate the relationship between nutrient status, and bone mineral state which influenced by aging process. The subjects were 196 people over 65 years old(male 72, female124). The present dietary intake was estimated by the 24-hr, recall method, and individual dietary history concerning consumption of meat, fish and dairy products was obtained by questionaires. The syndrome of senility including seniliy was evaluated according to "Cornell Medical Index". The five subjects who showed 'Good' grade in bone senility, and five subjects who showed 'Risk' and 'Danger' grade were selected and their spine and femur bone density was measured by "Dual Photon Absorptiometry". The bone density measurement showed that the subjects with 'Good' grade in bone senility had bone density above that of normal person, and their nutrient status were satisfactory, whereas the subjects with 'Risk' and 'Danger' grade in bone senility had severe osteoporotic pattern, and their nutrient status were very poor. The food consumption score showed that the subject with higher intake of meat rather than milk had good grade in bone senility (p<0.05). Therefore, past meats consumption can be considered to be a significant factor in the present bone status. The nutrient intakes appeared to be significant factors in bone status in male, whereas there was little effect of nutrients intakes in female. Therefore, the risk of osteoporosis can increase as syndrome of bone senility and nutrient intakes were worse, and its is possible to evaluate bone status and predict osteoporosis simply from informations concerning syndrome of bone senility and nutrient intakes in old population over 65.

• The Korean Journal of Food And Nutrition
• /
• v.18 no.2
• /
• pp.135-139
• /
• 2005

This study was designed to investigate the characterization of black goat meat and bone beverage containing honey of red ginseng. The crude proteins and moisture contents of black goat meat were higher than those of pork and beef, but the crude lipid content of black goat meat was lower than that of those. The potassium content of black goat meat was lower than that of chicken, but similar to the pork and beef. The sodium content of black goat meat was lower than that of chicken, pork and beef. The result of the sensory evaluation of black goat meat and bone beverage added honey with red ginseng by 25 panels, was that the beverages added $7.5\%\;and\;8.0\%$ honey with red ginseng were better than any other beverages. Thus, the results suggest that the black goat meat bone beverage added honey with red ginseng could be one of valuable drinks.

• Asian-Australasian Journal of Animal Sciences
• /
• v.26 no.3
• /
• pp.408-415
• /
• 2013

The objective of this experiment was to assess the use of different vitamin D metabolites in the feed of broiler chickens and the effects of the metabolites on performance, bone parameters and meat quality. A total of 952 one-day-old male broiler chicks were distributed in a completely randomised design, with four treatments, seven replicates and 34 birds per experimental unit. The treatments consisted of four different sources of vitamin D included in the diet, $D_3$, $25(OH)D_3$, $1,25(OH)_2D_3$, and $1{\alpha}(OH)D_3$, providing 2000 and 1600 IU of vitamin D in the starter (1 to 21 d) and growth phases (22 to 42 d), respectively. Mean weight, feed:gain and weight gain throughout the rearing period were less in animals fed $1{\alpha}(OH)D_3$ when compared with the other treatments (p<0.05). No significant differences were noted among the treatments (p>0.05) for various bone parameters. Meat colour differed among the treatments (p>0.05). All of the metabolites used in the diets, with the exception of $1{\alpha}(OH)D_3$, can be used for broiler chickens without problems for performance and bone quality, however, some aspects of meat quality were affected.