Feed additives have become an integral part of modern livestock production, aiming to enhance animal health, improve productivity, and ensure the safety and quality of animal-derived products. This review comprehensively examines the impact of various feed additives on the quality and shelf life of livestock products, including meat, milk, and eggs. The focus is on the role of additives such as probiotics, prebiotics, enzymes, antioxidants, organic acids, and phytogenic compounds in improving nutritional value, sensory attributes, and oxidative stability, while extending shelf life by inhibiting microbial growth and lipid oxidation. Feed additives offer promising solutions for sustainable and healthier animal production systems. They also positively affect animal physiology through improved feed digestibility and better growth performance. However, if not properly handled and used, negative outcomes can occur for both animals and the environment. This review concludes that feed additives significantly improve livestock product quality and shelf life by modulating gut health, reducing oxidation, and inhibiting microbial growth. However, further research is needed to optimize their use, address regulatory challenges, and ensure consumer acceptance.
In chickens, studies focusing exclusively on intrinsic muscle type-dependent differences in proliferation and differentiation of satellite cells (SCs) are scanty. In this study, we compared the proliferation and differentiation characteristics of SCs derived from chick breast and leg muscles. In addition, the amino acid composition of each muscle tissue was analyzed to evaluate muscle- type-dependent differences. Breast and leg SCs were isolated and cultured, and their proliferative capacity was assessed by measuring cell number, population doubling time (PDT), and paired box 7 (Pax7) expression. Differentiation potential was evaluated using myogenin expression and myotube formation. Leg SCs maintained relatively stable cell numbers, PDT, and Pax7 expression between P2 and P7. In contrast, breast SCs showed a marked decline in cell number (from P3 to P8) and Pax7 expression between P2 and P7. However, breast SC exhibited relatively highly pronounced myogenin expression, robust myotube formation, and a significantly higher fusion index during early differentiation. Amino acid analysis revealed differences in the relative composition between breast and leg muscles, glutamic acid and glycine were abundant in both tissues. Collectively, these findings demonstrate muscle-type-dependent differences in SC proliferation and differentiation, accompanied by distinct tissue-level compositional profiles. By elucidating the intrinsic muscle type-dependent characteristics of SC proliferation and differentiation, this study provides foundational data for future research on muscle-specific meat quality improvement and cell culture strategies.
This study investigated the antioxidant activity of elephant-garlic (Allium ampeloprasum var. ampeloprasum) ultrasound-assisted extracts obtained with water (APW), 50
Culture temperature is a critical factor influencing cellular metabolism and protein production. This study investigated the effects of culture temperature on the proliferation, differentiation, and nutritional profile of chick satellite cells. Cells isolated from chick embryos were cultured at 37 °C and 40 °C to evaluate their bioprocessing efficiency and protein characteristics. The results demonstrated that culturing cells at 40 °C significantly enhanced cell proliferation, as evidenced by increased cell numbers and a shortened population doubling time, without inducing chronic thermal toxicity. Regarding myogenic status, immunofluorescence analysis showed no significant differences in terminal differentiation markers between the two conditions. However, transcriptional analysis revealed that 40 °C upregulated the expression of myoblast determination protein and decreased the expression of paired box-7 compared to 37 °C. Furthermore, while the total protein content showed no significant differences between the two temperatures, the amino acid composition revealed qualitative distinctions: cells cultured at 37 °C exhibited higher levels of glycine and alanine, whereas those cultured at 40 °C showed higher levels of branched-chain amino acids, such as valine, isoleucine, and lysine. These findings suggest that 40 °C is an optimal culture temperature for the efficient expansion of chick satellite cells, providing a practical strategy for producing cell-derived protein materials.
This study compared meat quality traits and fatty acid composition of loin from Landrace, Yorkshire, and Duroc and examined their associated with cooked meat texture. Ninety pigs (Landrace = 20, Yorkshire = 50, and Duroc = 20; 120 ± 10 kg) were raised on the same farm were evaluated. Proximate composition, pH, total collagen content, and cooking loss were measured. Fatty acid composition and texture profile analysis were assessed in both fresh and cooked meat. Each measurement value was calculated as LSMeans, and statistical analysis was performed using a mixed model to verify the effect of variety and to evaluate the relationship between fatty acids and cooked meat properties through regression analysis. Breed significantly affected lipid deposition patterns and fatty acid composition, with Duroc showing higher saturated fatty acid content than the other breeds (p < 0.05). Similar differences were observed after cooking, and texture parameters differed among breeds (p < 0.05). Saturated and several monounsaturated fatty acids were negatively associated with cooked meat texture in both fresh and cooked samples (R2 > 0.20). These findings indicated that breed-related fatty acid composition is functionally linked to variation in cooked meat texture and may serve as a predictive indicator of cooked meat quality.
