Dataset Information

Sensory Characteristics of Male Impala (Aepyceros melampus) Meat, Produced under Varying Production Systems and Nutrition.

ABSTRACT: The objective of this study was to determine the influence of three production systems (intensive, semi-extensive and extensive) with differing nutrition on the descriptive sensory and fatty acid profiles of sub-adult (±15-18 months old) male impala longissimus thoracis et lumborum (LTL) muscles. The discriminant analysis plot showed that extensively produced impala had a sensory profile distinct from the intensive and semi-extensive system impala. Extensively produced impala had the highest sensory ratings for overall intensity, gamey, beef-like, herbaceous, and sweet-associated aroma and flavor of their meat. The intensive and semi-extensive system impala did not differ for most of the sensory attributes, except for higher ratings for gamey flavor, liver-like flavor, tenderness and mealiness, and lower ratings for residue found in semi-extensive system impala. The overall aroma and flavor intensities of impala meat in general had strong positive correlations with gamey, beef-like, herbaceous, and sweet-associated aromas and flavors; however, marketing should be adjusted depending on the nutrition received by the impala, to allow consumers to select their preferential sensory profile. Impala meat from all three production systems had low fat contents (<2%), and desirable fatty acid profiles.

SUBMITTER: Needham T

PROVIDER: S-EPMC8001185 | biostudies-literature |

REPOSITORIES: biostudies-literature

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Project description:BackgroundThe rutting vocal display of male impala Aepyceros melampus is unique for its complexity among ruminants. This study investigates bouts of rutting calls produced towards potential mates and rival males by free-ranging male impala in Namibia. In particular, a comparison of male rutting and alarm snorts is conducted, inspired by earlier findings of mate guarding by using alarm snorts in male topi Damaliscus lunatus.ResultsRutting male impala produced 4-38 (13.5 ± 6.5) rutting calls per bout. We analyzed 201 bouts, containing in total 2709 rutting calls of five types: continuous roars produced within a single exhalation-inhalation cycle; interrupted roars including few exhalation-inhalation cycles; pant-roars distinctive by a pant-phase with rapidly alternating inhalations and exhalations; usual snorts lacking any roar part; and roar-snorts starting with a short roar part. Bouts mostly started and ended with usual snorts. Continuous roars were the shortest roars. The average duration of the exhalatory phase was longest in the continuous roars and shortest in the pant-roars. The average fundamental frequency (49.7-51.4 Hz) did not differ between roar types. Vocal tract length, calculated by using measurements of the first four vocal tract resonances (formants), ranged within 381-382 mm in all roar types. In the studied male impala, rutting snorts within bouts of rutting calls were longer and had higher values of the upper quartile in the call spectra than alarm snorts produced towards potential danger.ConclusionsAdditional inhalations during the emission of the interrupted and pant-roars prolong their duration compared to the continuous roars but do not affect the fundamental frequency or the degree of larynx retraction while roaring. Alarm snorts are separated from one another by large intervals, whereas the intervals between rutting snorts within bouts are short. Sometimes, rutting snorts alternate with roars, whereas alarm snorts do not. Therefore, it is not the acoustic structure of individual snorts but the temporal sequence and the occasional association with another call type that defines snorts as either rutting or alarm snorts. The rutting snorts of male impala may function to attract the attention of receptive females and delay their departure from a male's harem or territory.

Project description:Meat quality and carcass characteristics have gained the attention of breeders due to their increasing economic value. Thus, this study investigated the genomic prediction efficiencies of genomic best linear unbiased prediction (GBLUP) and single-step GBLUP (ssGBLUP) for traits associated with meat quality, sensory characteristics, and fatty-acid composition. A total of 1237 Duroc finishing pigs with 654 individuals genotyped using the Illumina Porcine SNP 60k marker panel were used in this study. Prediction accuracy and bias for GBLUP and ssGBLUP were evaluated using a five-replicates of five-fold cross-validation. Estimation of genetic parameters for traits associated with meat quality, including lightness, yellowness, redness, pH at 24 h post-mortem, moisture content, fat content, water-holding capacity, cooking loss except for shear force (0.19), as well as fatty-acid composition (palmitic, stearic, oleic, linoleic, and linolenic fatty acids), revealed moderate to high heritability estimates ranging from 0.25 to 0.72 and 0.27 to 0.50, respectively, whereas all traits related to sensory characteristics (color, flavor, tenderness, juiciness, and palatability) showed low heritability estimates ranging from 0.08 to 0.14. Meanwhile, assessment of genomic prediction accuracy revealed that ssGBLUP exhibited higher prediction accuracy than GBLUP for meat quality traits, fatty-acid composition, and sensory characteristics, with percentage improvements ranging from 1.90% to 56.07%, 0.73% to 23.21%, and 0.88% to 11.85%, respectively. In terms of prediction bias, ssGBLUP showed less bias estimates than GBLUP for the majority of traits related to meat quality traits, sensory characteristics, and fatty-acid composition of Duroc meat. In this study, ssGBLUP outperformed GBLUP in terms of prediction accuracy and bias for the majority of traits. Through selection and breeding, our findings could be used to promote meat production with improved nutritional value.

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Sensory Characteristics of Male Impala (Aepyceros melampus) Meat, Produced under Varying Production Systems and Nutrition.

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