The aim of this study was to determine the effect of lycopene addition for curing turkey meat on the profile of fatty acids, total cholesterol, vitamin content, and the TBARS of the final products. The analyzed material comprised 64 breast muscles, of which 16 (RBM) were immediately transported to a laboratory. Another 16 (UBM) were heat treated in a convection steam oven, and 32 muscles were cured for 3 days in two types of curing mixture: without (CBM) and with (CBM+Lyc) tomato peel extract standardized for 5% lycopene content. After completed curing, samples were steamed and grilled under the same conditions as raw samples. Statistical analysis demonstrated the highest (P ≤ 0.01) mean content of vitamin A (0.07 μg/g) in chilled muscles. The content of vitamin E was lower (P ≤ 0.01) in UBM samples than in CBM+Lyc and RBM. The TBARS value was the lowest (P ≤ 0.01) in RBM muscles (0.35 mg MDA/kg of meat). Although there were no differences between products, but lower TBARS were found in CBM+Lyc samples. The content of cholesterol was higher (P ≤ 0.01) in CBM+Lyc products than in the RBM and UBM. RBM samples contained (P ≤ 0.01) the lowest amount of saturated, monounsaturated, and hypercholesterolemic fatty acids, and the highest of unsaturated, polyunsaturated, and hypocholesterolemic fatty acids. CBM+Lyc samples contained (P ≤ 0.01) less hypercholesterolemic and more hypocholesterolemic fatty acids than CBM group. Higher (P ≤ 0.01) unsaturated/saturated and hypocholesterolemic/hypercholesterolemic fatty acid ratios were also found in CBM+Lyc products. The study demonstrated that the used processing technology caused reduction (P ≤ 0.01) of n-3 and n-6 PUFA content. Findings suggest that the addition of lycopene in the process of meat curing and heat treatment in meat industry do not change the content of vitamins and cholesterol or alter the TBARS value in turkey meat products. Nevertheless, lycopene can be used to increase the content of essential hypocholesterolemic fatty acids and decrease the content of saturated hypercholesterolemic fatty acids.

Rabbits, bred under large-scale farming conditions, are fed pelleted complete feed containing extracted soybean meal (SBM), which is the protein source. In recent years, in certain areas of the world, a trend has emerged for the elimination of soybean meal from feed rations. The objective of the study was to determine the effect of the substitution of extracted SBM with a mixture of extracted rapeseed meal (RSM; 5–10%), white lupin (WL) grain (4–8%), and pea grain (3–6%) on production results, as well as nutrient digestibility and nitrogen retention in Popielno White rabbits. The ration for the control group (C) contained 15% extracted SBM, while the ration for the experimental group (E1) contained 7.5% extracted SBM, which was partially substituted with a mixture of extracted RSM, and WL and pea grains. In the experimental group (E2) diet, soybean meal was completely substituted. The obtained results indicated that the partial or complete substitution of extracted SBM with extracted RSM, pea, and WL did not have a negative effect on production results, digestibility of nutrients, and nitrogen retention.

The study was carried out to evaluate the effect of AAT-deletion mutation at codon 248 of the BCO2 gene on the content of lutein, β-carotene, retinol, and α-tocopherol in the liver and fat of crossbred rabbits. The experimental animals comprised 90 rabbits, produced by reciprocal crossing between ins/del heterozygous parents of Flemish Giant, New Zealand Red, and Termond White breeds. All rabbits in the litter were genotyped, given the same diet, and finally slaughtered at 140 d of age. It was found that regardless of the mating scheme employed, all del/del homozygotes had the yellow fat trait, whereas heterozygous and homozygotes animals without the AAT deletion (ins/ins) developed white fat. Lutein concentration in fat was over 13-fold higher in rabbits carrying a homozygous AAT-deletion than in the remaining animals. A codon deletion in the BCO2 gene also contributes to an increase in the concentrations of β-carotene and α-tocopherol in the adipose tissue of rabbits. However, no differences were observed in the content of the analyzed components between heterozygous and homozygous rabbits without the deletion.

Introduction Methionine is the first limiting amino acid in common broiler chicken and turkey diets. Dietary supplementation with methionine increases protein utilisation and consequently feed utilisation and improves performance. A study of

The aim of this study was to determine the effect of lycopene addition to the curing mixture for steamed and grilled breast muscles on the chemical composition, sensory attributes and physicochemical parameters of the final products. The experimental material comprised a total of 48 breast muscles of Hybrid XL turkeys aged 15 weeks and fed commercial pelleted diets. The material was divided into three groups (control, experimental groups I and II). Sixteen breast muscles (8 left and 8 right) were assigned to each group. Control group samples were immediately transported to a laboratory. The remaining 32 muscles were steamed and grilled, where 16 samples were cured before heat treatment. The curing brine contained tomato peel extract standardized for 5% lycopene content. The results of the study indicate that the lycopene increased vitamin E levels and decreased the ash and vitamin A content of the final products. Lycopene also lowered the aroma and flavour scores, and increased the shear force values of the final products. The addition of lycopene lowered the pH of the products measured in a water homogenate and deteriorated the hydration properties of meat. Lycopene increased the darkness and the contribution of redness, which led to an increase in colour saturation and hue values of the evaluated samples. It can be concluded that lycopene exerted antioxidant effects and improved the colour parameters on the external surface and along the cross-section of processed meat. However, the specific flavour of tomatoes deteriorated the sensory attributes of the final products