Actinidin was used to pretreat the bovine hide and ultrasonic wave (53 kHz and 500 W) was used for the time durations of 2, 4 and 6 h at 60 °C to extract gelatin samples (UA2, UA4 and UA6, respectively). Control (UAC) gelatin was extracted using ultrasound for 6 h at 60 °C without enzyme pretreatment. There was significant (p < 0.05) increase in gelatin yield as the time duration of ultrasound treatment increased with UA6 giving the highest yield of 19.65%. Gel strength and viscosity of UAC and UA6 extracted gelatin samples were 627.53 and 502.16 g and 16.33 and 15.60 mPa.s, respectively. Longer duration of ultrasound treatment increased amino acids content of the extracted gelatin and UAC exhibited the highest content of amino acids. Progressive degradation of polypeptide chains was observed in the protein pattern of the extracted gelatin as the time duration of ultrasound extraction increased. Fourier transform infrared (FTIR) spectroscopy depicted loss of molecular order and degradation in UA6. Scanning electron microscopy (SEM) revealed protein aggregation and network formation in the gelatin samples with increasing time of ultrasound treatment. The study indicated that ultrasound assisted gelatin extraction using actinidin exhibited high yield with good quality gelatin.

Tiger milk mushroom (TMM;Lignosus rhinocerus) have been used for a long time by indigenous communities in South East Asia regions as traditional medicine for different ailments, including respiratory disorders. The beneficial effects of TMM have been proven through in vivo and in vitro models, but these effects have yet to be validated in a clinical study. In this study, the beneficial effects of TMM supplementation were investigated in 50 voluntary participants. Participants were required to take 300 mg of TMM twice daily for three months. Level of interleukin 1β (IL-1β), interleukin 8 (IL-8), immunoglobulin A (IgA), total antioxidant capacity, malondialdehyde (MDA), 3-nitrotyrosine (3-NT), 8-hydroxydeoxyguanosine (8-OHdG), pulmonary function and respiratory symptoms were assessed during baseline and monthly follow-up visits. Results demonstrated that supplementation of TMM significantly (p < 0.05) suppressed the level of IL-1β, IL-8, MDA, as well as respiratory symptoms. In additional to that, TMM also significantly (p < 0.05) induced the level of IgA, total antioxidant capacity, as well as pulmonary function. Analyses of data indicated that gender and BMI were factors influencing the outcomes of antioxidant status. Collectively, our findings suggested that TMM supplementation effectively improves respiratory health, immunity and antioxidant status.

Natural antioxidant has been used to prevent lipid oxidation and microbiological development in meat and meat products. This study was carried out to evaluate the effects of different concentrations of green tea extract on minced mutton quality during chilled storage. The minced mutton was divided into 5 treatment groups, with TGE1 as negative control while TGE2, TGE3, TGE4 and TGE5 were added with green tea extracts at 0.5%, 1%, 1.5% and 2%, respectively. The pH, myoglobin, water holding capacity (WHC), drip and cooking loss of minced mutton were studied during chilled storage at days 0, 3, 6, 9 and 12. Present findings showed that minced mutton added with green tea extract had significantly higher (P<0.05) pH, myoglobin content and WHC than the untreated control group at days 3, 6, 9 and 12. In addition, minced mutton with added green tea extract also had significantly lower (P<0.05) drip and cooking loss than the control group. This study also showed that a higher concentration of green tea extract added had a better effect on the meat quality traits measured. Taken together, these results indicate that the addition of green tea extract improved the minced mutton quality.

This study was conducted to examine the effects of different levels of lovastatin on the histological and sarcoplasmic proteome profile of goat skeletal muscle. A total of 20 intact male Saanen goats were randomly assigned in equal numbers to four groups and fed a total mixed ration containing 50% rice straw, 22.8% concentrates and 27.2% of various proportions of untreated or treated palm kernel cake (PKC) to achieve the target daily intake levels of 0 (Control), 2 (Low), 4 (Medium) or 6 (High) mg lovastatin/kg BW. A histological examination discovered that the longissimus thoracis et lumborum muscle of animals from the Medium and High treatment groups showed abnormalities in terms of necrosis, degeneration, interstitial space and vacuolization. Our preliminary label-free proteomics analysis demonstrates that lovastatin supplementation induced complex modifications to the protein expression patterns of the skeletal muscle of the goat which were associated with the metabolism of carbohydrate and creatine, cell growth and development processes and other metabolic processes. The changes in these biochemical processes indicate perturbations in energy metabolism, which could play a major role in the development of myopathy. In conclusion, the present study suggests that supplementation of naturally produced lovastatin above 4 mg/kg BW could adversely affecting the health and wellbeing of treated animals.

The increased demand for meat and meat products necessitates safe preservation in order to meet their desired quality. Natural preservatives have become the safer alternative to artificial preservatives. These preservatives come mainly from plant sources without negative side effects as unlike artificial ones. This study aimed to examine the effect of green tea extract (GTE) on extending the shelf life of fresh mutton under various storage conditions. Lamb leg samples were stored for 0, 3, 6, 9 and 12 days at a temperature of 5℃ and frozen storage at -20°C for 30, 60 and 90 days of storage. Minced meat samples were treated with various levels of aqueous extract of green tea leaves to increase the shelf life of fresh mutton. The aqueous extracts were sprayed on minced meat samples at concentrations of 0, 0.5, 1, 1.5 and 2% (GTE1, GTE2, GTE3, GTE4 and GTE5, respectively). The results revealed that the extraction of green tea was instrumental in significantly inhibiting Escherichia coli growth in GTE2, GTE4, and GTE5 for up to 4 days in chilled samples. There was no significant effect on frozen samples stored for 30 days. The biogenic amines differed among samples treated with different extracts, with GTE1 having the highest as compared to GTE2, GTE3, GTE4, and GTE5 for samples stored at 5°C for all storage periods. On day 30, cadaverine was not noticed in the mutton but subsequently appeared at an increasing rate in GTE1 as compared to other treated groups after 60 and 90 days of frozen storage. Green tea extract has the potential to act as a natural antibacterial and antioxidant in the preservation of mutton.