Differentiation between normal and abnormal Yellow colour of Beef carcasses in New Sulaimani Slaughterhouse A Thesis Submitted to the Council of the College of Veterinary Medicine, University of Sulaimani, in Partial Fulfillment of the Requirements for the Degree of Higher Diploma In Meat Inspection and Hygiene
By
Arkan M. San Ahmed Supervised by Dr. Hazhaow Omer M. Murad
May 2014
2714 K
كلية الطب البيطرى جامعة السليمانية
التمييز بني الذبائح الصفراء الطبيعية و الغري الطبيعية فى جمزرة السليمانية احلديثة رسالة مقدمة اىل جملس الكلية الطب البيطرى /جامعة السليمانية كجزء من متطلبات نيل درجة دبلوم العاىل فى اختصاص فحص و صحة اللحوم.
من قبل
أركان منوجر سان أمحد بكالوريوس طب و جراحة البيطرية
بأشراف
األستاذ د.هاذاو عمر حممد مراد 4102م
0241ه
كؤليَذي ثزيشكي ظيَتيَرنةري زانكؤي سليماني
جياكردنةوةى زةردبونى ئاسايي و نائاسايي لة الشةى رِةشةوالَخى سةرِبرِاودالة كوشتاركةي نوي سليَماني نامةيةكة ثيَشكةش كراوة بة ئةجنومةنى كؤليَجى ثزيشكى ظيَتيَرنةرى لة زانكؤى سليَمانى وةك بةشيَك لة ثيَداويستيةكانى بةخشينى برِوانامةى ديبلؤمى باالَ لة بوارى ثشكنينى ودروستى طؤشتدا. لة اليةن
ئةركان مةنوضةر سان ئةمحةد بةكالؤريؤس لة ثزيشكى و نةشتةرطةرى ظيَتيَرنةرى بة سةرثةرشيت
مامؤستا د.هاذاو عمر حممد مراد 4102ز
4702ك
بســــــــم الـلـــــه الرمحـــــن الرحيـــــــــم
ِ َّ آم ُنوا ُكلُوا ِم ْن ين ذ ل ا ا ه َي أ ا ي ﴿ ُّ َ َ َ َ ِ ش ُك ُروا ا و م ك ا ن ق ز ر ا م ات ْ َ ط ِّي َب َ َ َ َ ُ ْ َ ْ ِللَّ ِه إِ ْن ُكنتُ ْم إِ َّياهُ تَ ْع ُب ُدون﴾ )سورة البقرة (172:
Summary ______________________________________________________________________________
Summary The colour of meat and fat of carcasses has a great effect on consumers demand especially beef carcasses. The majority of beef carcasses have creamywhite to cream fat colour. Yellowness of fat is due to the presence of carotenoid pigments within adipocyte or due to certain diseases like jaundice. In New Sulaimani Slaughterhouse, the differentiation between normal and abnormal yellow colour carcasses (caretonoids and jaundice) don’t depend on scientific principles, but just on sight and experience of the veterinarian, so, the significance of this study is to differentiate between normal and abnormal beef yellow carcasses by using chemical laboratory tests and scientific basics, for this purpose(60) yellow carcasses had been examined through the period (End of September/2013 to the end of March /2014), the fat samples obtained from different parts of the carcasses, and through the chemical testes (Rimmingtone and Fowri), the actual cause of yellowness was determined. The results approved the effect of sex on carotenoid deposition in the majority of the carcasses, and for the first time Jaundice cases determined chemically, and it’s recommended to use this test as one of the routine examination during meat inspection in New Sulaimani Slaughterhouse.
II
الخالصة __________________________________________________________________________
الخالصة ان لون لح م ودهن الذبيحة له تاثير كبير على طلب المستهلك وباالخص ذبائح االبقار .حيث يميل لون معظم ذبائح االبقار عادة الى االبيض الكريمي او الكريمي .اما اللون االصفر لدهون الذبائح فيكون عادة اما لوجود الصبغة الكاروتينية المترسبة او بسبب امراض معينة كاليرقان. في مجزرة السليمانية الحديث ،فان التمييز بين الذبائح الصفراء الطبيعية والغير طبيعية (ترسب الكاروتين او اليرقان)اليعتمد على اسس علمية وانما فقط على نظرة وخبرة الطبيب البيطري الفاحص، ولهذا فان اهمية هذة الدراسة ت عود الى التمييز بين الذبائح ذات الدهون الصفراء اللون السباب طبيعية وغير طبيعية ،حيث يتم تمييزها بصورة علمية وباستعمال الفحص المختبري الكيمياوي ،ومن اجل هذا الغرض تم جمع ( )06ذبيحة صفراء اللون للفترة من نهاية شهر ايلول 3602والى نهاية شهر اذار ، 2014ان عينات الدهون تم جمعها من مناطق مختلفة من الذبائح ،ومن خالل استعمال اختبار ، Rimmingtone and Fowriتم الكشف عن السبب الحقيقي للون االصفر للدهون .حيث اثبتت النتائج وجود تاثير للجنس على ترسب صبغة الكاروتين في دهون الذبائح وكذلك تم تحديد حاالت اليرقان كيمياويا والول مرة ،وعليه فاننا نوصي باستخدام هذا االختبار باعتبارها واحدة من الفحوص الروتينية خالل تفتيش وفحص اللحوم في مجزرة السليمانية الحديثة.
د
Appendix ______________________________________________________________________________
Appendix
Raw data of normal and abnormal yellow color in beef meat collected from the Sulaimani slaughter souse Date
No. slaughter Case animal No.
29/9/2013
146
1/10/2013
91
9/10/2013
110
22/10/2013
49
22/1/2014
102
25/1/2014
127
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24
Test result Sex
Breed
age
caroten caroten caroten caroten jaundice caroten caroten caroten caroten caroten caroten caroten caroten caroten caroten caroten caroten caroten Caroten Caroten Caroten Caroten Caroten Caroten
local Local Local Local Local Local Local foreign Local Local Local Local foreign Local Local Local Local Local Local Local foreign Local foreign Local
8 year 8 year 10 year 9 year 7 year 5 year 5 year 7 year 6 year 7 year 6 year 5 year 7 year 6 year 8 year 9 year 3 year 6 year 3 year 6 year 7 year 5 year 6 year 7 year
Female Female Female Female Male Female Female Female Female Female Female Female female female female female female female Male Female Female female female Male
Diet
Out door Out door Out door Out door Out door Out door in door in door Out door Out door Out door in door Out door Out door Out door Out door In door Out door Out door Out door Out door Out door Out door Out door
Appendix ______________________________________________________________________________
8/2/2014
165
10/2/2014
127
25/2/2014
91 83
2/3/2014
100
4/3/2014
73
5/3/2014
95
14/3/2014
97
31/3/2014
107
25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57
caroten Caroten caroten caroten caroten caroten caroten caroten caroten caroten caroten caroten caroten caroten caroten caroten jaundice jaundice caroten caroten caroten caroten caroten caroten caroten caroten caroten caroten caroten caroten carotene caroten carotene
Female Female Female Female Female Female Female Female Female Male Female Female Female Female Female Female Female Female Female Female Female Female Female Male Female Female Female Female Female Male Female Female Female
Foreign Local Local Local Local Local Local Local Local Local Local Local local Local Local Local Local Local local Local Local Local Local Local local Local Local Local Local Local local Local Local
6 year 7 year 8 year 7 year 5 year 6 year 5 year 7 year 6 year 3 year 5 year 4 year 5 year 5 year 4 year 7 year 8 year 5 year 8 year 7 year 5 year 4 year 5 year 3 year 5 year 7 year 6 year 5 year 8 year 3 year 8 year 5 year 6 year
Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door
Appendix ______________________________________________________________________________
58 59 60
carotene carotene carotene
Female Female Female
Local Local Local
4 year 8 year 4 year
Out door Out door Out door
ثوختة _________________________________________________________________________
ثوختة رِةنطى طؤشت و ضةورى لة الشةى ئاذةلَى سةربرِدراو كة بةكاردةهيَنريَت بؤ خواردن ،كاريطةرى بةرضاوى هةية لةسةر خواست و ئارةزووى بةكارهيَنةر ،ئاستى داواى ئةوان بؤ جؤرى طؤشتةكان ديارى دةكات بة تايبةت لة طؤشتى رِةشة والَخدا كة بة شيَوةيةكى طشتى لة الشةى سةربرِدراوى رِةشةووالَخدا رِةنطى ضةورى سثي و سثيى شريباوة زياتر ثةسةندة و رِةنطى زةردى ضةوريش دةكريَت ئاسايي بيَت ياخود بةهؤى نةخؤشيةوة بيَت ( زةردويي)، مةبةست لةم تويَذينةوةية جياكردنةوةى رِةشة والَخى زةردى ئاسايية لة زةردويي و لة كوشتارطةى نويَى سليَمانى لة ماوةى كؤتايي ئةيلوىل 3102بؤ كؤتايي ئازارى ،3102لة كؤى سةربرِينى رِؤذانةدا ،منونةى ضةورى لة 01الشةى زةردى طومان ليَكراو وةرطريا و بؤ يةكةم جاريش لة تاقيطةى كوشتارطة هؤكارى زةرد بونةكة ئاشكرا كرا لة رِيَى ثشكنينى تاقيطةيي ناسراو بة (.)Rimmingtone and Fowri لةم تويَذينةوةيةدا كاريطةرى رِةطةز سةمليَنراوة لة سةرة زةردبوونى ئاسايي ضةورى بةهؤى بوونى ماددةى كارؤتني كة زؤرينةى الشة زةردةكان بوون ،هةروةك بؤ يةم جار بةشيَوةيةكى زانستيانة لةم كوشتارطةيدا ضةند حالَةتيَكى زةردويي تؤمار كرا و سةمليَنرا . طرنطى تويَذينةوةكة لةوادةية ،كة بؤ يةكةم جارة بةشيَوةيةكى زانستى زةردوويي ئاذةلَ لة بارى ئاسايي جيا دةكريَتةوة بة ثةشت بة ستنى بة ثشكنينى كيميايي لة كوشتارطةى نويَى سليَمانى و كة ثيَويستة بكريَتة رِيَطايةكى رِؤتينى رِؤذانة لةكاتى ثشكنيندا لة ثيَناو كةمكر دنةوةى زيانى ئابورى و تةندروستى.
Acknowledgement _________________________________________________________________________________
Acknowledgement Thanks for the Almighty Allah for His guidance and blessing to accomplish this study, without His support this support wouldn’t see the light. I would like to express my appreciation to my supervisor Dr. Hazhaow Omar Murad for her patience and valuable suggestions during my study. Thanks extended to the Dean of College of Veterinary medicine, University of Sulaimani, Dr. Aumaid U. Othman for giving me opportunity to commence the higher diploma study. Thanks to Dr. Abbas A. Abdy, General Director of Veterinary in Kudrdistan Region and Dr. Ari S. Marouf, Director of Veterinary in Sulaimani, Ministry of Agriculture, for his permission to admit my higher diploma in my favorite field of study. Last but not least, my deepest gratitude goes to my family members, my wife (Selar), my brothers, and sisters for their love, and inspiration. May Allah bless them all.
Arkan M. San Ahmed
I
Chapter One Introduction _________________________________________________________________________________
Chapter One Introduction Red meat contains high biological value protein and important micronutrients that are needed for good health throughout life. It also contains a range of fats, including essential omega-3 polyunsaturated fats, purchased red meat usually consists of both lean tissue (muscle) and fat tissue, which can be either distributed throughout the muscle as marbling (internal fat) or surrounding the muscle meat as selvage or external fat. In trimmed lean meat, it is usually the external fat only that is removed (Williams, 2007). Beef is considered to be a highly nutritious and valued food. The importance of meat as a source of high biological value protein and micronutrients (including for example vitamins A, B6, B12, D, E, iron, zinc, selenium) is well recognized (Biesalski, 2005; Williamson et al.,2005). The colour of bovine subcutaneous adipose tissue (carcass fat) is an important component of beef carcass quality and thus, beef carcass grading systems (Wood & Fisher, 1997) , in the United States, the colour of both lean and fat were becoming increasingly important in quality grading, a phenomenon that was a reflection of consumer tastes (Crouse et al.,1984). In most beef markets, excessive yellowness in bovine carcass fat colour is undesirable (Walker et al., 1990). Consumers usually prefer white fat in finished beef, and some export markets place high value on colour of fat in cuts of beef (Trenkle, 2002). Beef fat normally have white to creamy white colour and beef grading system always contain colour of both muscle and fat ( Morgan, 1995) .
1
Chapter One Introduction _________________________________________________________________________________
Beef with yellow fat is considered undesirable by the consumers in most European and Asian markets. Presumably, this is because beef with yellow fat is perceived as being from old or diseased animals (Browne, 1992). Grazed or conserved grass in cattle diets leads to yellow colour carcass fat because such forages are rich sources of the compounds responsible for yellowness, namely β-carotene (Yang et al., 1992). Fresh pasture is usually rich in carotenoid pigments. Carotenoids are a group of plant pigments (tetraterpenes) that generate yellow, orange and red colour, carotenoids in animals come from pasture. Their composition depends on the plant developmental conditions. The most common carotenoids in plants are β-carotene, a precursor of Vitamin A (Delgado-Vargas et al., 2000). While abnormal fat yellow colour in Icterus case is the result of an abnormal accumulation of bile pigment, bilirubin, or of hemoglobin in the blood. Yellow pigmentation is observed in the skin, internal organs, sclera (the white of the eye), tendons, cartilage, arteries; joint surfaces (Herenda et al., 2000).
The aim of the study: In New Sulaimani Slaughterhouse, the routine inspection for the suspected yellow carcasses depends on naked -eye and experience of the inspector. So the objective of this study is to differentiate between the yellow carcass due to carotene accumulation and the icteric case by using chemical tests as laboratory examination for confirmation.
2
Chapter Two Literature Review _________________________________________________________________________________
Chapter Two Literature Review 2.1 Animal food beef: Beef meat, is an excellent source of high biological value protein, vitamin B12, niacin, vitamin B6, iron, zinc and phosphorus. A source of long-chain omega-3 polyunsaturated fats, riboflavin, pantothenic acid, selenium and possibly also vitamin D, sources of a range of endogenous antioxidants and other bioactive substance (Williams, 2007). Beef contains high amounts of fat which is rich in saturated fat, associations between red meat and cancer and non-nutritional issues such as animal health scares. The relationships between dietary fat and incidence of lifestyle diseases, particularly coronary heart disease are well established and this has contributed towards the development of specific guidelines from the World Health Organization in relation to fat in the diet (WHO, 2003).
2.2 Fat: Fat is an essential component of meat for sensory perception of juiciness, flavour and texture. Fat in meat also supplies fatty acids that cannot be synthesized by humans (Moloney, 2002). Fat in beef is present as membrane fat (as phospholipids), intramuscular fat (IMF) (between the muscles), and subcutaneous fat. Fat content varies widely depending on the cut and degree of trimming. Lean beef has a low IMF content, typically 2–5% and in many countries this is accepted as being ‘‘low in fat’’. Marbling fat is an important meat quality trait in relation to juiciness, aroma and tenderness and is
3
Chapter Two Literature Review _________________________________________________________________________________
the fat depot of most interest in relation to fatty acid composition and human health (AMPC and MLA, 2006). It refers to the white flecks or streaks of adipose tissue between the bundles of muscle fiberes. It is thus closely linked to IMF content. In continental Europe, IMF content in beef is low, but still higher than that in poultry and pork, but this very much depends upon muscle and genotype (Goutefongea and Valin, 1978) Intramuscular fat mainly consists of triacylglycerols and phospholipids. The triacylglycerols serve as a concentrated source of energy for the body and are deposited in adipocytes. The total IMF content generally depends on the amount of triacylglycerols, whereas the amount of phospholipid, as the building blocks of cell membranes, is relatively constant. Hence there is a strong relationship between IMF and the content of triacylglycerols which is mainly dependent on the degree of overall body fatness, breed and muscle type (Dannenberger et al., 2004).
2.3. Normal Fat Colour : Fat colour The majority of beef carcasses have creamy-white to cream fat colour (Walker, 1990; Morgan, 1995). Yellowness of fat is due to the presence of carotenoid pigments within adipocytes or to certain diseases. β-carotene, a major precursor of vitamin A, is the main contributing carotenoid pigment in beef fat although trace amounts of alphacarotene and xanthophylls have also been found. The greater the concentration of carotenoids in the fat (Morgan and Everitt, 1969). The yellow colour of the carotenoids in green plants is not obvious because their colour is swamped by the 4
Chapter Two Literature Review _________________________________________________________________________________
large amounts of chlorophyll, although there are well known differences in fat colour between certain breeds (Channel Island cattle, e.g. Jersey and Guernsey compared with Holstein/Freisian and beef breeds), colour can only develop if the carotenoid pigments are present in their diet. In addition, there appears to be a large difference between individuals of the same breed, even when they have grazed the same pasture, suggesting that individuals have different abilities to absorb, convert to vitamin A and deposit carotenoids in fatty tissues (AMPC and MLA, 2006). Nutritional setback can influence fat colour in cattle, as loss of depot fat results in the colour of the remaining fat becoming more intense. This is particularly in older cattle that has been on changing planes of nutrition for many years. Factors such as dietary protein and fat intake increase carotenoid absorption, whereas any disease or condition of the gut, such as coccidiosis or acidosis, decreases absorption. Intensity in fat colour may change during chilling and holding of meat. Chilling may influence fat colour in two ways: first, through surface drying (intensifying the colour of the external surface), which takes place immediately after skinning and washing; second, by cooling and solidifying the fat, the effect of which is to reduce colour intensity however, the effect of temperature alone is temporary in that it can be reversed (AMPC and MLA, 2006). Carotenoids are a family of compounds of over 600 fat-soluble plant pigments that provide much of the colour we see in nature. For example, carotenoids are responsible for the red colour of tomatoes and the orange colour of carrots, and are partially responsible for fall colouration after the leaf chlorophyll has been destroyed. Apart from their aesthetic role, dietary carotenoids, or foods rich in these colorful pigments, are considered to be beneficial in the prevention of a variety of5
Chapter Two Literature Review _________________________________________________________________________________
major diseases, including certain cancers and eye diseases (Wald, 1968). Yang et al. (1992) reported that cattle predominantly pasture-fed tended to accumulate β-carotene in subcutaneous and intramuscular fat. While Simonne, et al., (1996) reported that β-carotene concentration in longissimus muscle in steers (Angus or Angus Hereford) finished on a feedlot diet (0.36 mg/g), was lower than that fed on annual ryegrass pasture (0.64 mg/g). The colour of subcutaneous fat over the ribs was significantly whiter from carcasses of steers fed white corn compared with those fed yellow corn (Trenkle, 2002). On carcass chilling, fat colour increased with surface drying but decreased with cooling of fat, the net result being largely dependent on chiller temperature. Rendering of fat did not eliminate the yellow colouration. It was concluded that genetic Manipulation such as within-breed selection, cross-breeding and breed replacement can effectively reduce fat colour and largely eliminate the marketing problem of yellow fat (Morgan and Everitt, 1969). It is widely accepted that grass feeding can impart positive and beneficial effects on beef quality from a nutritional perspective, particularly in relation to the fatty acid profile (French et al., 2000; Moloney et al., 2001) and antioxidant content, with the latter also improving certain aspects of meat quality (Wood & Fisher, 1997). In this regard, potential exists for using fat colour or carotenoid concentration as an indicator of dietary history from which inferences regarding nutritional and meat quality can be drawn and authentication of grass (Dunne et al., 2009). Yang et al. (1993) reported that lipid increased and moisture decreased in carcass fat relative to Sc adipose tissue in the live animal. The effect of moisture loss from 6
Chapter Two Literature Review _________________________________________________________________________________
a hot carcasses would be to ‘concentrate’ the carotenoids in the carcass fat and hence, to cause increased yellow colour in subcutaneous adipose tissue, as seen by Knight et al., (1998). Dunne et al. (2004) reported that progeny of Friesians of New Zealand origin had carcass fat which was more yellow than Friesian progeny of Dutch/North American parentage or Belgian Blue _ Holstein Friesian crosses, regardless of male status or slaughter weight. 2.4 Abnormal Fat Colour : Icterus (Jaundice) Icterus is the result of an abnormal accumulation of bile pigment, bilirubin, or of haemoglobin in the blood. Yellow pigmentation is observed in the skin, internal organs, as shown in figure (2.1), (2.2), sclera (the white of the eye), tendons, cartilage, arteries, joint surfaces etc. Icterus is a clinical sign of a faulty liver or bile duct malfunction, but it may be also caused by diseases in which the liver is not impaired. Jaundice is divided into three main categories (Figure 2 .3). 1.
Prehepatic jaundice (haemolytic icterus)
2.
Hepatic jaundice (toxic icterus)
3.
Posthepatic jaundice (obstructive icterus)
Figure (2. 1): Jaundice of an aged cow caused by liver disease. (Herenda et al., 2000)
7
Chapter Two Literature Review _________________________________________________________________________________
Figure (2.2): Yellow discolouration of pig viscera and carcass caused by cirrhosis of the liver. (Herenda et al., 2000)
Figure (3.3): Classification of jaundice 1-
Pre-hepatic, 2-
Hepatic, 3- Post-hepatic. (Herenda et al., 2000).
8
Chapter Two Literature Review _________________________________________________________________________________
•
Pre-hepatic jaundice: Pre-hepatic jaundice
occurs following excessive
destruction of red blood cells. Tick- borne diseases such as Babesia ovis and anaplasmosis cause this type of icterus, which is one of the main causes of carcass condemnation. Overproduced blood pigment, which cannot be metabolized in the liver, builds up in the blood (haemoglobinaemia). It is excreted by the kidneys into the urine (haemoglobinuria). Normal urine color changes and becomes bright red to dark red. •
Hepatic jaundice: Hepatic jaundice occurs due to direct damage to liver
cells as seen in liver cirrhosis, systemic infections, and in chemical and plant poisoning. In sheep, jaundice may have been caused by phytogenic chronic copper poisoning. Liver function is impaired and the liver is unable to secrete bile pigments. •
Posthepatic jaundice (Obstructive jaundice): It occurs when the drainage
of the bile pigment bilirubin is blocked from entry into the intestine. This usually occurs due to the obstruction of the hepatic ducts by a tumor, by parasites such as flukes or by gall stones. Obstruction may also occur due to an inflammation of the bile ducts. In hogs, mature ascarides may occlude the bile ducts (Ethiopian Ministry of Agriculture, 2010).
2.5 Differential diagnosis: The yellow fat in animal carcasses should be differentiate yellow colour carcasses with heavy corn rations, nutritional panniculitis (yellow fat disease, steatitis). In yellow fat disease, the fat has a rancid odour and flavour upon cooking, to differentiate icterus from the normal colour of fat of certain breeds, the sclera, 9
Chapter Two Literature Review _________________________________________________________________________________
intima of the blood vessels, bone cartilage, liver, connective tissue and renal pelvis should be examined. If yellow discolouration is not noted in these tissues, icterus is not present (Herenda et al., 2000). 2.6 Hygienic perspective and quality effect: One of the most important characteristics of beef to consumers is its appearance and fat colour is an important parameter. Yellow fat in beef carcasses is less acceptable for both the domestic and export markets than whiter fat and generally such carcasses are sold on the lower priced, manufacturing beef market. The Japanese market in particular specifies a requirement for white fat in Australian beef. Factors affecting fat colour include diet, inheritance, age, carcass fat depot, chilling regime and processing technique (Morgan and Everitt, 1969). Yellow fat is perceived by some consumers to be undesirable, as they believe that it is an indication of meat from old or otherwise inferior cattle (AMPC and MLA, 2006). Crouse et al. (1984) stated that in the United States, the colour of both lean and fat were becoming increasingly important in quality grading, a phenomenon that was a reflection of consumer tastes. In a recent survey of 900 individuals in Japan, Korea, Taiwan, Hong Kong and Mexico, it was reported that 80% of respondents favoured beef with white or light amber coloured fat (Anonymous, 2007). In most beef markets, excessive yellowness in bovine carcass fat colour is undesirable (Walker et al., 1990; Yang et al., 1992) Meat quality encompasses appearance, eating (sensory) quality and also nutritional quality. Bovine diet and nutritional effects influence fat colour but also affect aspects of meat quality. There remains a perception that beef is a ‘high fat’ 10
Chapter Two Literature Review _________________________________________________________________________________
food with a high proportion of saturated fatty acids (SFA) (Moloney et al., 2001). However, due to improved breeding, management and butchery techniques over recent decades the fat content of beef is frequently 5% or less and less than half of the fatty acids in beef are SFA (Moloney, 2002). 2.7 Estimation of yellow colour carcasses: Many studies of fat colour have used subjective assessment of fat colour or laboratory methods to measure carotenoid and jaundice sample of excised fat. 2.7.1 Rimmingtone and Fowrie Test: This is simple and accurate way to differente between jaundice and carotene. The principle of differentiating in this test tube depend on forming two layers in the prepared solution, the bile salt soluble in water and so if color is due to jaundice; the bottom layer is colored yellow. If color is due to carotene, the top layer is colored yellow, as these are soluble in ether (Wilson, 2005). 2-7-2 Fouchets Reagent Trichloroacetic acid: It is a simple laboratory test which helps to make an objective test for bile pigment icterus. Two drops of serum are mixed on a white tile with two drops of Fouchets agent (10 ml of FeCl3 (10 % solution) + 100ml of Distilled water). A blue/green precipitate is positive for bile icterus (Herenda et al., 2000). 2.7.3 HPLC method: HPLC (High Performance Liquid Chromatography) is an accurate way to differentiate between jaundice and carotene, by determining the concentration of β -caroten in plasma (Wilson, 2005; Muramoto et al., 2003).
11
Chapter Three Material and methods _________________________________________________________________________________
Chapter Three Material and methods 3.1 Materials: 3.1.1 Instrument and devices Burner Gas ( Universal, LPG) Sensitive balance (Mettler Toledo, Switzerland) Glass containers. Scalpel Test tubes. Refrigerator (Beko ,Italy )
3.1.2 Chemical materials Sodium hydroxide (Merk, Germany) Di ethyl Ether (PARS Chemi, India).
3.1.3 Sampling: Fat samples were obtained from different location of ( 60) beef carcasses (male or female), in 15 days through the period (End of September/2013 to the end of March /2014), samples were placed in a close glass containers then they were transferred to the laboratory in New Sulaimani Slaughterhouse for analysis.
12
Chapter Three Material and methods _________________________________________________________________________________
3.2 Methods: 3.2.1 Perpetration of a 5% solution of sodium hydroxide (NaOH): This was done by completing 5gm of sodium hydroxide to 100 ml by adding distal water (Wilson, 2005). Procedure: (Wilson, 2005) Two gram of fat samples was placed in test tube and 5ml of a 5% of NaOH were added. The mixer were boiled for about 1 minute, and shacked frequently until the fat was dissolved, then cooled under the tap till the tube was comfortably warm to the hand. An equal volume of ether was added and mixed gently. The mixer allowed settling. The solution settled out in to layers.
Interpretation of the test: a- The bile salt is soluble in water, so if the color was due to jaundice; the bottom layer will be colored in yellow. b- If the color was due to carotene, the top layer colored yellow, as these are soluble in ether. The judgment was easier when test tube viewed against a white back-ground.
3.3 Statistical analysis : This was done according to two main types of statistical analyses namely descriptive and quantitative analyses. For the descriptive analysis the study calculates a number of tables and draws some charts. While for the quantitative analyses it relies on regression technique (Levine and Stephan, 2010).
13
Chapter Four Results _________________________________________________________________________________
Chapter Four Results Table (4.1): shows the percentage number of cases according to the carotene and Jaundice. The result revealed that at the (day 4 and day 13) of the study the percentage of slaughtered animal with carotene case were high, while jaundice case was high at the (day 12) (see the Appendix).
Table (4.1): The percentage of number cases according to the carotene and Jaundice. Month
days
Day 1 Day 2 Day 3
No. of No. of Slaughtered cases animals with carotene 146 5 91 2 110 4
September October October October January January February February February February March March March March March
3.4% 1.36% 3.6%
No. of cases with jaundice 1 0 0
Day 4
49
5
10.2%
0
0
Day 5 Day 6 Day 7 Day 8 Day 9 Day 10 Day 11 Day 12
102 127 165 127 91 83 100 73
2 5 4 6 1 2 3 3
1.96% 4.72% 2.42% 4.72% 1.09% 2.4% 3% 5.47%
0 0 0 0 0 0 1 1
0 0 0 0 0 0 1% 1.36%
Day 13
95
8
8.42%
0
0
Day 14 Day 15 Total
97 107 1573
2 5 57
2.06% 4.67%
0 0 3
0 0
14
%
%
0.68% 0 0
Chapter Four Results _________________________________________________________________________________
Figure (4.1): shows the percentage of number carotenoid cases according to the breed. The number of local breeds beef (Sharabi-Sub breed Karadi) slaughtered in New Sulaimani Slaughterhouse was higher than foreigners.
Foreign breed 5%
Local breed 95%
Figure (4.1): The percentage of number for carotenoid cases according to the breed.
15
Chapter Four Results _________________________________________________________________________________
Figure (4.2a), (4.2b): shows the percentage number of cases with carotene and jaundice results according to the animal sex. In carotene cases a high percentage recorded in females, while in jaundice cases male percentage is high. 60
Number of carcasses
50 40 30 93% 20
slaughtered animal
10 0
7% Male
female Carotene results
Figure (4.2a): The percentage number of cases with carotene results according to the animal sex. 2.5
Number of carcasses
2 1.5 1
%67
slaughtered animals
0.5
%33
0 Male
female jaundice results
Fig (4.2b): The percentage number of cases with Jaundice results according to the animal sex. 16
Chapter Four Results _________________________________________________________________________________
Table (4.2): shows the percentage of cases with carotene and jaundice results according to the feed source. The result revealed both of carotenoid and jaundice cases were high in outdoor feeding animals. Table (4.2): The percentage number of cases with carotene and jaundice results according to the feed source. Carotene results
Jaundice results
In door
In door
Out door
Out door
3
54
0
3
7%
93%
0%
100%
Table (4.3): shows the of Regression analyses of four factors on carotenoid and jaundice yellow beef carcasses. It can be seen that there is negative relationship between all included independent variables (sex, breed, age and diet) on the one hand, and the carotenoid in the other. Table (4.3): The of Regression analyses of four factors on carotenoid and jaundice yellow beef carcasses. variables Intercept
Coefficients
Standard Error
T test
p- value
1.0946
0.1948
5.6172
6.62E-07
Sex Male=1 , Female=0
-0.3164
0.1121
-2.8206
0.00665
Breed local=1, foreign=0
-0.0442
0.1167
-0.3788
0.7062
age (years)
-0.0130
0.0205
-0.6330
0.5293
Diet outdoor=1, indoor=0
-0.0108
0.1499
-0.0721
0.9427
R square
14%
F-Test
2.16
17
Chapter Four Results _________________________________________________________________________________
Figure (4.3): shows positive result for Icterus (Jaundice), by using Rimmingtone and Fowrie test, the result showed that the bottom layer was yellow colour, while the top was white.
Fig (4.3): Positive result for Icterus (Jaundice). Figure (4.4): shows positive result for carotene by using Rimmingtone and Fowrie test, the result showed that the top layer yellow colour, while the bottom layer had white colour.
Fig (4.4): Positive result for carotene. 18
Chapter Four Results _________________________________________________________________________________
Figure (4.5): shows the caroteneoid cases among other casses in New Sulaimani Slaughterhouse.
Fig (4.5): The caroteneoid cases among other cases in New Sulaimani Slaughterhouse. Figure (4.6): shows the jaundice, carotenoid, white carcasses in News Sulaimani Slaughterhouse. In the icteric case all part of the carcass had yellow colour ( body fat, tendon, internal organ, white tissue), while in carotenoide carcass, only body fat had yellow colour.
Fig (4.6): The jaundice, carotenoid, white carcasses in New Sulaimani Slaughterhouse. 19
Chapter Four Results _________________________________________________________________________________
Figure (4.7a): shows ictric (Jaundice) carcass in New Sulaimani Slaughterhouse, which explain the yellow colour on whole carcass.
Figure (4.7a): Ictric (Jaundice) carcass in New Sulaimani slaughter house. Figure (4.7b): shows ictric (Jaundice) carcass with internal organ, in New Sulaimani Slaughterhouse, and illustrate the yellow colour in internal organ (liver, kidney, lungs, heart fat).
Figure (4.7b): Ictric (Jaundice) carcass with internal organ, in New Sulaimani Slaughterhouse. 20
Chapter Four Results _________________________________________________________________________________
Figure (4.8): shows the foreign breed of beef (Brahman) in New Sulaimani Slaughterhouse. While figure (4.9) demonstrate the local breed of beef (Sharabi – Sub Karadi) in New Sulaimani Slaughterhouse.
Fig (4.8): The foreign breed of beef (Brahman) in New Sulaimani slaughterhouse.
Fig (4.9): The local breed of beef (Sharabi –Sub breed Karadi) in New Sulaimani slaughter house. 21
Chapter Five Discussion ________________________________________________________________________________
Chapter Five Discussion In the routine postmortem examination in New Sulaimani Slaughterhouse, animals with yellow colour were treated as “suspects” on examination, judgment depend on inspector choice by naked eye and experience. The percentage of number of cases according to the carotene and Jaundice, had been shown in table (4.1), which revealed that the carotenoid carcasses had high value in day (4 and 13) of inspection (22/10/2013 and 5/3/2014), these two days marks the October and March in this study, in our province it has been well known that in March is the beginning of the spring season, and the pastures had been developed, so the outdoor feeding started again. For November the same results could be true, as reported by (Yang et al., 1992; Strachan et al., 1993) inclusion of grazed or conserved grass in cattle diets leads to yellow coloured carcass fat because such forages are rich sources of the compounds responsible for yellowness, namely β-carotene. While in winter the animals spent longer period on a conventional indoor ration and become less yellow in colour (Boccard et al., 1979). The jaundice cases usually occur as a disease case not depending on the season, this is mainly due to causative agent. Carotenoids are relatively unstable and as soon as grass appears to have dried, their concentration much reduced. Most grains contain only small concentrations of carotenoids. This is why colour decreases when cattle are fed in feedlots fat. Beta-carotene is only a minor component (about 5-8%) of the total carotenoids in plants. However, it is selectively absorbed, accounting for more than 80% of the yellow pigments present in beef fat with carotenoid cases (AMPC and MLA, 2006). 22
Chapter Five Discussion ________________________________________________________________________________
According to Figure (4.1) which showed that the number of carotenoid cases where higher in local breed than foreigners, which been well distinguished between them as shown in figure (4.8 and 4.9), this could be due to that the local breed (Sharabi) had the ability to deposit the β - carotene in there fat more than the foreign breed (Brahman), because the intensity of fat depend on breed, this been approved by Morgan et al., (1969) who claimed that fat colour intensity and carotene levels were higher in the Jersey than in Friesian and Aberdeen Angus cattle .While (Kruk et al., 1998) discovered that pure Jersey -cows had higher β carotene concentrations in their subcutaneous adipose tissue than either Jersey Limousin or pure Limousin cows. Figure (4.2a) showed number of cases with carotene according to the animal sex, in carotene cases a high percentage recorded in females. Walker et al. (1990) also reported that females had yellower subcutaneous fat than steers. Barton and Pleasants (1993), who compared different breeds of steers raised on pasture and slaughtered at 30 months of age, found that beef breeds had significantly more carcasses with white fat than dairy breed carcasses and the Jersey breed had more with yellow fat carcasses than any other breed. There is a greater effect of lipid metabolism on the colour of bovine carcass fat during lactation, lactogenesis in ruminants is that lipid metabolism alters where by lipolysis increases and lipogenesis decreases in adipose tissue (Swanson, 1989).
Dunne et al. (2009), claimed that the high concentration of carotene through the dairy cows was due to accumulation of carotenoid through the life of cow coupled with intermittent periods of lipid depletion coincident with lactations and produce the yellow adipose tissue of old dairy cows. 23
Chapter Five Discussion ________________________________________________________________________________
Figure (4.2b) showed that the numbers of jaundice cases were high in male (67%) than female, this could be due to that the jaundice is a disease case may be parasitic, hepatic or obstructive. Icterus is the yellow discoloration of tissues (notably white tissue - e.g. membranes, serous surfaces, cartilage, and fat as well as the endothelial lining of blood vessels) by an excess of bilirubin, a pigment derived from red blood cell breakdown (destruction) in the blood (Ethiopian Ministry of Agriculture, 2010). According to table (4.2), there was a high value of carotenoid cases in outdoor beef. This could be due to that outdoor feed contain grass and green forage, while indoor feeding mainly contain grain. Maize silage would decrease the yellowness of adipose tissue and have little effect on the sensory characteristics of beef as approved by Moloney and Drennan (2013). When they used cereal based concentrate instead grass silage in the ration of beef cattle. Feeding concentrates produces subcutaneous adipose tissue which is less yellow than that from cattle fed diets containing forage (Forrest, 1981; Strachan et al., 1993). The same fact was also recommended by Yang et al., (1992) who reported that cattle predominantly pasturefed tended to accumulate β -carotene in subcutaneous and intramuscular fat. Simonne et al., (1996) reported Japanese Black steers are fed roughage containing little β-carotene to avoid producing yellow body fat, especially subcutaneous fat. Because not all of the ingested and absorbed carotene is transformed into Vitamin A, the surplus is present first in the blood and is then deposited in adipose and hepatic tissues, where it accumulates. As a result, yellow fat is frequently observed in the carcasses of pasture-fed animals (Morgan et al., 1969; Strachan et al., 1993; Mora et al., 2000; Yang et al., 2002). 24
Chapter Five Discussion ________________________________________________________________________________
Unfortunately the result revealed that more female are slaughtered in New Sulaimani Slaughterhouse than male local breed, which is against lows and legislations except in certain cases such as sterility or emergency (Gracey et al., 1999). The regression analyses of four factors on carotenoid and jaundice yellow beef carcasses. Showed that there was negative relationship between the all included independent variables (sex, breed, age and diet) on the one hand and the carotenoid in the other, as shown in table (4.3). More specifically male sex variable has inverse impact on the dependant variable (carotenoid). So it is expected high status among females as been approved in figure (4.2a), it’s to be noted that according to (T test) this variables the only significance variables, apart from intercept coefficients. We can say that the significance of other variables (except sex) can be attributed to the reality of the data which obtained from owners and size of data. The positive result for jaundice, as been showed in figure (4.3) revealed that the yellow coloration in bottom layer while the upper layer was white because bile salt which is soluble in water where as figure (4.4) revealed that the positive result for carotene, showed yellow top layer because carotene soluble in ether and that why the bottom was white (Wilson, 2005). At daily routine inspection after slaughtering the caroteneoid cases appeared obviously among other carcasses due to specific yellow colour as been shown in figure (4.5). Icterus is the result of an abnormal accumulation of bile pigment, bilirubin, or haemoglobin in the blood. Yellow pigmentation is observed in the skin, internal organs, tendons, cartilage, arteries, joint surfaces.(Herenda et al., 2000), as been described in figure (4.6), both jaundice and carotenoid and normal-
25
Chapter Five Discussion ________________________________________________________________________________
white caracses appeared with quite differential between these two case just at the slaughtering line of the slaughterhouse. In icteric case the whole carcasse white tissue colour were become yellow. While in carotenoid carcasses only the adipose tissue were have yellow coloure (Yang et al., 2002). Also Figure (4.7a), and Figure (4.7b) revealed the ictric (Jaundice) carcsse in new Sulaimani slaughter house, the yellow colouration of the whole body and internal organ appear, The foreign breed of beef (Brahman) in Sulaimani slaughter house, were came from India and Pakistan by transit throw Iran, figure (4.8), recognizing Brahman is easy because of its loose skin, large hump over the shoulders, and large drooping ears. Brahmans vary in color from light gray or red to almost black (Riley et al., 2014). Whereas the local breed of beef (Sharabi) in New Sulaimani Slaughterhouse, was recognized as in figure (4.9). The sharabi is a cattle breed indigenous to the northern part of Iraq, it is small in size with black in colour and white line dividing the body along the abdomen, chest and back into two halves. Some white spots may be seen on the sides (Maaroof, 1992)
26
Appendix ______________________________________________________________________________
Appendix
Raw data of normal and abnormal yellow color in beef meat collected from the Sulaimani slaughter souse Date
No. slaughter Case animal No.
29/9/2013
146
1/10/2013
91
9/10/2013
110
22/10/2013
49
22/1/2014
102
25/1/2014
127
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24
Test result Sex
Breed
age
caroten caroten caroten caroten jaundice caroten caroten caroten caroten caroten caroten caroten caroten caroten caroten caroten caroten caroten Caroten Caroten Caroten Caroten Caroten Caroten
local Local Local Local Local Local Local foreign Local Local Local Local foreign Local Local Local Local Local Local Local foreign Local foreign Local
8 year 8 year 10 year 9 year 7 year 5 year 5 year 7 year 6 year 7 year 6 year 5 year 7 year 6 year 8 year 9 year 3 year 6 year 3 year 6 year 7 year 5 year 6 year 7 year
Female Female Female Female Male Female Female Female Female Female Female Female female female female female female female Male Female Female female female Male
Diet
Out door Out door Out door Out door Out door Out door in door in door Out door Out door Out door in door Out door Out door Out door Out door In door Out door Out door Out door Out door Out door Out door Out door
Appendix ______________________________________________________________________________
8/2/2014
165
10/2/2014
127
25/2/2014
91 83
2/3/2014
100
4/3/2014
73
5/3/2014
95
14/3/2014
97
31/3/2014
107
25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57
caroten Caroten caroten caroten caroten caroten caroten caroten caroten caroten caroten caroten caroten caroten caroten caroten jaundice jaundice caroten caroten caroten caroten caroten caroten caroten caroten caroten caroten caroten caroten carotene caroten carotene
Female Female Female Female Female Female Female Female Female Male Female Female Female Female Female Female Female Female Female Female Female Female Female Male Female Female Female Female Female Male Female Female Female
Foreign Local Local Local Local Local Local Local Local Local Local Local local Local Local Local Local Local local Local Local Local Local Local local Local Local Local Local Local local Local Local
6 year 7 year 8 year 7 year 5 year 6 year 5 year 7 year 6 year 3 year 5 year 4 year 5 year 5 year 4 year 7 year 8 year 5 year 8 year 7 year 5 year 4 year 5 year 3 year 5 year 7 year 6 year 5 year 8 year 3 year 8 year 5 year 6 year
Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door Out door
Appendix ______________________________________________________________________________
58 59 60
carotene carotene carotene
Female Female Female
Local Local Local
4 year 8 year 4 year
Out door Out door Out door
Chapter Three Material and methods _________________________________________________________________________________
Chapter Three Material and methods 3.1 Materials: 3.1.1 Instrument and devices Burner Gas ( Universal, LPG) Sensitive balance (Mettler Toledo, Switzerland) Glass containers. Scalpel Test tubes. Refrigerator (Beko ,Italy )
3.1.2 Chemical materials Sodium hydroxide (Merk, Germany) Di ethyl Ether (PARS Chemi, India).
3.1.3 Sampling: Fat samples were obtained from different location of ( 60) beef carcasses (male or female), in 15 days through the period (End of September/2013 to the end of March /2014), samples were placed in a close glass containers then they were transferred to the laboratory in New Sulaimani Slaughterhouse for analysis.
12
Chapter Three Material and methods _________________________________________________________________________________
3.2 Methods: 3.2.1 Perpetration of a 5% solution of sodium hydroxide (NaOH): This was done by completing 5gm of sodium hydroxide to 100 ml by adding distal water (Wilson, 2005). Procedure: (Wilson, 2005) Two gram of fat samples was placed in test tube and 5ml of a 5% of NaOH were added. The mixer were boiled for about 1 minute, and shacked frequently until the fat was dissolved, then cooled under the tap till the tube was comfortably warm to the hand. An equal volume of ether was added and mixed gently. The mixer allowed settling. The solution settled out in to layers.
Interpretation of the test: a- The bile salt is soluble in water, so if the color was due to jaundice; the bottom layer will be colored in yellow. b- If the color was due to carotene, the top layer colored yellow, as these are soluble in ether. The judgment was easier when test tube viewed against a white back-ground.
3.3 Statistical analysis : This was done according to two main types of statistical analyses namely descriptive and quantitative analyses. For the descriptive analysis the study calculates a number of tables and draws some charts. While for the quantitative analyses it relies on regression technique (Levine and Stephan, 2010).
13
Chapter Four Results _________________________________________________________________________________
Chapter Four Results Table (4.1): shows the percentage number of cases according to the carotene and Jaundice. The result revealed that at the (day 4 and day 13) of the study the percentage of slaughtered animal with carotene case were high, while jaundice case was high at the (day 12) (see the Appendix).
Table (4.1): The percentage of number cases according to the carotene and Jaundice. Month
days
Day 1 Day 2 Day 3
No. of No. of Slaughtered cases animals with carotene 146 5 91 2 110 4
September October October October January January February February February February March March March March March
3.4% 1.36% 3.6%
No. of cases with jaundice 1 0 0
Day 4
49
5
10.2%
0
0
Day 5 Day 6 Day 7 Day 8 Day 9 Day 10 Day 11 Day 12
102 127 165 127 91 83 100 73
2 5 4 6 1 2 3 3
1.96% 4.72% 2.42% 4.72% 1.09% 2.4% 3% 5.47%
0 0 0 0 0 0 1 1
0 0 0 0 0 0 1% 1.36%
Day 13
95
8
8.42%
0
0
Day 14 Day 15 Total
97 107 1573
2 5 57
2.06% 4.67%
0 0 3
0 0
14
%
%
0.68% 0 0
Chapter Four Results _________________________________________________________________________________
Figure (4.1): shows the percentage of number carotenoid cases according to the breed. The number of local breeds beef (Sharabi-Sub breed Karadi) slaughtered in New Sulaimani Slaughterhouse was higher than foreigners.
Foreign breed 5%
Local breed 95%
Figure (4.1): The percentage of number for carotenoid cases according to the breed.
15
Chapter Four Results _________________________________________________________________________________
Figure (4.2a), (4.2b): shows the percentage number of cases with carotene and jaundice results according to the animal sex. In carotene cases a high percentage recorded in females, while in jaundice cases male percentage is high. 60
Number of carcasses
50 40 30 93% 20
slaughtered animal
10 0
7% Male
female Carotene results
Figure (4.2a): The percentage number of cases with carotene results according to the animal sex. 2.5
Number of carcasses
2 1.5 1
%67
slaughtered animals
0.5
%33
0 Male
female jaundice results
Fig (4.2b): The percentage number of cases with Jaundice results according to the animal sex. 16
Chapter Four Results _________________________________________________________________________________
Table (4.2): shows the percentage of cases with carotene and jaundice results according to the feed source. The result revealed both of carotenoid and jaundice cases were high in outdoor feeding animals. Table (4.2): The percentage number of cases with carotene and jaundice results according to the feed source. Carotene results
Jaundice results
In door
In door
Out door
Out door
3
54
0
3
7%
93%
0%
100%
Table (4.3): shows the of Regression analyses of four factors on carotenoid and jaundice yellow beef carcasses. It can be seen that there is negative relationship between all included independent variables (sex, breed, age and diet) on the one hand, and the carotenoid in the other. Table (4.3): The of Regression analyses of four factors on carotenoid and jaundice yellow beef carcasses. variables Intercept
Coefficients
Standard Error
T test
p- value
1.0946
0.1948
5.6172
6.62E-07
Sex Male=1 , Female=0
-0.3164
0.1121
-2.8206
0.00665
Breed local=1, foreign=0
-0.0442
0.1167
-0.3788
0.7062
age (years)
-0.0130
0.0205
-0.6330
0.5293
Diet outdoor=1, indoor=0
-0.0108
0.1499
-0.0721
0.9427
R square
14%
F-Test
2.16
17
Chapter Four Results _________________________________________________________________________________
Figure (4.3): shows positive result for Icterus (Jaundice), by using Rimmingtone and Fowrie test, the result showed that the bottom layer was yellow colour, while the top was white.
Fig (4.3): Positive result for Icterus (Jaundice). Figure (4.4): shows positive result for carotene by using Rimmingtone and Fowrie test, the result showed that the top layer yellow colour, while the bottom layer had white colour.
Fig (4.4): Positive result for carotene. 18
Chapter Four Results _________________________________________________________________________________
Figure (4.5): shows the caroteneoid cases among other casses in New Sulaimani Slaughterhouse.
Fig (4.5): The caroteneoid cases among other cases in New Sulaimani Slaughterhouse. Figure (4.6): shows the jaundice, carotenoid, white carcasses in News Sulaimani Slaughterhouse. In the icteric case all part of the carcass had yellow colour ( body fat, tendon, internal organ, white tissue), while in carotenoide carcass, only body fat had yellow colour.
Fig (4.6): The jaundice, carotenoid, white carcasses in New Sulaimani Slaughterhouse. 19
Chapter Four Results _________________________________________________________________________________
Figure (4.7a): shows ictric (Jaundice) carcass in New Sulaimani Slaughterhouse, which explain the yellow colour on whole carcass.
Figure (4.7a): Ictric (Jaundice) carcass in New Sulaimani slaughter house. Figure (4.7b): shows ictric (Jaundice) carcass with internal organ, in New Sulaimani Slaughterhouse, and illustrate the yellow colour in internal organ (liver, kidney, lungs, heart fat).
Figure (4.7b): Ictric (Jaundice) carcass with internal organ, in New Sulaimani Slaughterhouse. 20
Chapter Four Results _________________________________________________________________________________
Figure (4.8): shows the foreign breed of beef (Brahman) in New Sulaimani Slaughterhouse. While figure (4.9) demonstrate the local breed of beef (Sharabi – Sub Karadi) in New Sulaimani Slaughterhouse.
Fig (4.8): The foreign breed of beef (Brahman) in New Sulaimani slaughterhouse.
Fig (4.9): The local breed of beef (Sharabi –Sub breed Karadi) in New Sulaimani slaughter house. 21
Chapter Five Discussion ________________________________________________________________________________
Chapter Five Discussion In the routine postmortem examination in New Sulaimani Slaughterhouse, animals with yellow colour were treated as “suspects” on examination, judgment depend on inspector choice by naked eye and experience. The percentage of number of cases according to the carotene and Jaundice, had been shown in table (4.1), which revealed that the carotenoid carcasses had high value in day (4 and 13) of inspection (22/10/2013 and 5/3/2014), these two days marks the October and March in this study, in our province it has been well known that in March is the beginning of the spring season, and the pastures had been developed, so the outdoor feeding started again. For November the same results could be true, as reported by (Yang et al., 1992; Strachan et al., 1993) inclusion of grazed or conserved grass in cattle diets leads to yellow coloured carcass fat because such forages are rich sources of the compounds responsible for yellowness, namely β-carotene. While in winter the animals spent longer period on a conventional indoor ration and become less yellow in colour (Boccard et al., 1979). The jaundice cases usually occur as a disease case not depending on the season, this is mainly due to causative agent. Carotenoids are relatively unstable and as soon as grass appears to have dried, their concentration much reduced. Most grains contain only small concentrations of carotenoids. This is why colour decreases when cattle are fed in feedlots fat. Beta-carotene is only a minor component (about 5-8%) of the total carotenoids in plants. However, it is selectively absorbed, accounting for more than 80% of the yellow pigments present in beef fat with carotenoid cases (AMPC and MLA, 2006). 22
Chapter Five Discussion ________________________________________________________________________________
According to Figure (4.1) which showed that the number of carotenoid cases where higher in local breed than foreigners, which been well distinguished between them as shown in figure (4.8 and 4.9), this could be due to that the local breed (Sharabi) had the ability to deposit the β - carotene in there fat more than the foreign breed (Brahman), because the intensity of fat depend on breed, this been approved by Morgan et al., (1969) who claimed that fat colour intensity and carotene levels were higher in the Jersey than in Friesian and Aberdeen Angus cattle .While (Kruk et al., 1998) discovered that pure Jersey -cows had higher β carotene concentrations in their subcutaneous adipose tissue than either Jersey Limousin or pure Limousin cows. Figure (4.2a) showed number of cases with carotene according to the animal sex, in carotene cases a high percentage recorded in females. Walker et al. (1990) also reported that females had yellower subcutaneous fat than steers. Barton and Pleasants (1993), who compared different breeds of steers raised on pasture and slaughtered at 30 months of age, found that beef breeds had significantly more carcasses with white fat than dairy breed carcasses and the Jersey breed had more with yellow fat carcasses than any other breed. There is a greater effect of lipid metabolism on the colour of bovine carcass fat during lactation, lactogenesis in ruminants is that lipid metabolism alters where by lipolysis increases and lipogenesis decreases in adipose tissue (Swanson, 1989).
Dunne et al. (2009), claimed that the high concentration of carotene through the dairy cows was due to accumulation of carotenoid through the life of cow coupled with intermittent periods of lipid depletion coincident with lactations and produce the yellow adipose tissue of old dairy cows. 23
Chapter Five Discussion ________________________________________________________________________________
Figure (4.2b) showed that the numbers of jaundice cases were high in male (67%) than female, this could be due to that the jaundice is a disease case may be parasitic, hepatic or obstructive. Icterus is the yellow discoloration of tissues (notably white tissue - e.g. membranes, serous surfaces, cartilage, and fat as well as the endothelial lining of blood vessels) by an excess of bilirubin, a pigment derived from red blood cell breakdown (destruction) in the blood (Ethiopian Ministry of Agriculture, 2010). According to table (4.2), there was a high value of carotenoid cases in outdoor beef. This could be due to that outdoor feed contain grass and green forage, while indoor feeding mainly contain grain. Maize silage would decrease the yellowness of adipose tissue and have little effect on the sensory characteristics of beef as approved by Moloney and Drennan (2013). When they used cereal based concentrate instead grass silage in the ration of beef cattle. Feeding concentrates produces subcutaneous adipose tissue which is less yellow than that from cattle fed diets containing forage (Forrest, 1981; Strachan et al., 1993). The same fact was also recommended by Yang et al., (1992) who reported that cattle predominantly pasturefed tended to accumulate β -carotene in subcutaneous and intramuscular fat. Simonne et al., (1996) reported Japanese Black steers are fed roughage containing little β-carotene to avoid producing yellow body fat, especially subcutaneous fat. Because not all of the ingested and absorbed carotene is transformed into Vitamin A, the surplus is present first in the blood and is then deposited in adipose and hepatic tissues, where it accumulates. As a result, yellow fat is frequently observed in the carcasses of pasture-fed animals (Morgan et al., 1969; Strachan et al., 1993; Mora et al., 2000; Yang et al., 2002). 24
Chapter Five Discussion ________________________________________________________________________________
Unfortunately the result revealed that more female are slaughtered in New Sulaimani Slaughterhouse than male local breed, which is against lows and legislations except in certain cases such as sterility or emergency (Gracey et al., 1999). The regression analyses of four factors on carotenoid and jaundice yellow beef carcasses. Showed that there was negative relationship between the all included independent variables (sex, breed, age and diet) on the one hand and the carotenoid in the other, as shown in table (4.3). More specifically male sex variable has inverse impact on the dependant variable (carotenoid). So it is expected high status among females as been approved in figure (4.2a), it’s to be noted that according to (T test) this variables the only significance variables, apart from intercept coefficients. We can say that the significance of other variables (except sex) can be attributed to the reality of the data which obtained from owners and size of data. The positive result for jaundice, as been showed in figure (4.3) revealed that the yellow coloration in bottom layer while the upper layer was white because bile salt which is soluble in water where as figure (4.4) revealed that the positive result for carotene, showed yellow top layer because carotene soluble in ether and that why the bottom was white (Wilson, 2005). At daily routine inspection after slaughtering the caroteneoid cases appeared obviously among other carcasses due to specific yellow colour as been shown in figure (4.5). Icterus is the result of an abnormal accumulation of bile pigment, bilirubin, or haemoglobin in the blood. Yellow pigmentation is observed in the skin, internal organs, tendons, cartilage, arteries, joint surfaces.(Herenda et al., 2000), as been described in figure (4.6), both jaundice and carotenoid and normal-
25
Chapter Five Discussion ________________________________________________________________________________
white caracses appeared with quite differential between these two case just at the slaughtering line of the slaughterhouse. In icteric case the whole carcasse white tissue colour were become yellow. While in carotenoid carcasses only the adipose tissue were have yellow coloure (Yang et al., 2002). Also Figure (4.7a), and Figure (4.7b) revealed the ictric (Jaundice) carcsse in new Sulaimani slaughter house, the yellow colouration of the whole body and internal organ appear, The foreign breed of beef (Brahman) in Sulaimani slaughter house, were came from India and Pakistan by transit throw Iran, figure (4.8), recognizing Brahman is easy because of its loose skin, large hump over the shoulders, and large drooping ears. Brahmans vary in color from light gray or red to almost black (Riley et al., 2014). Whereas the local breed of beef (Sharabi) in New Sulaimani Slaughterhouse, was recognized as in figure (4.9). The sharabi is a cattle breed indigenous to the northern part of Iraq, it is small in size with black in colour and white line dividing the body along the abdomen, chest and back into two halves. Some white spots may be seen on the sides (Maaroof, 1992)
26
Chapter Six Conclusions and Recommendations ____________________________________________________________________________________
Chapter Six Conclusions and Recommendations 6.1: Conclusions: 1- Miss diagnosis of carotenoid carcasses as jaundice case cause a greater economic loss and its necessary to make (Rimmingtone and Fowrie Test) a routine laboratory test in New Sulaimni Slaughterhouses for differentiation. 2- Effect of sex on yellow coloration of fat associated with carotene pigmentation. 3- In male beef we expected high jaundice case, so the male yellow carcasses are more suspected than females, because a regression result showed that this variable has negatively significance effect on carotenoid. 4- The slaughtering of local breed females in New Sulaimani Slaughterhouse is higher than male which cause a great economic loss also its against the meat legislation and laws.
6.2 Recommendations: 1- Chemical tests should be a part of routine inspection in New Sulaimani Slaughterhouse. 2- Care must be taken to prevent more Slaughtering of females in Slaughterhouse in order to prevent economic loss. 3- More laboratory tests available during inspection for confirm diagnosis such as (PH tests, bleeding tests, TB test, Brucella test...ext). 27
Differentiation between normal and abnormal Yellow color in Beef Meat Sulaimani slaughter House
Date
29/9/2013
No. Case Test slaughter Number result animal 146
Sex Breed age Diet
Color after chilling
1
caroten Female
local
8 year Out door yellow
2
caroten Female
Local
8 year Out door yellow
3
caroten Female
Local
4
caroten Female
Local
9 year Out door yellow
5
jaundice
Local
7 year Out door yellow
6
caroten Female
Local
5 year Out door yellow
Male
1
10 year
Out door Whitish yellow
Note
Differentiation between normal and abnormal Yellow color in Beef Meat Sulaimani slaughter House
1/10/2013
9/10/2013
91
110
7
caroten Female
Local
5 year
in door grain
yellow
8
caroten Female
foreign
7 year
in door grain
yellow
9
caroten Female
Local
6 year Out door
white
10
caroten Female
Local
7 year Out door
yellow
11
caroten Female
Local
6 year Out door Yellowish white
12
caroten Female
Local
5 year Out door
2
yellow
Differentiation between normal and abnormal Yellow color in Beef Meat Sulaimani slaughter House
Date
22/10/2013
22/1/2014
No. Case Test slaughter Number result animal 49
102
Sex Breed age Diet
Color after chilling
13
caroten female
foreign
7 year Out door yellow
14
caroten female
Local
6 year Out door Yellow
15
caroten female
Local
8 year Out door Yellow
16
caroten female
Local
9 year Out door Yellow
17
caroten female
Local
3 year
18
caroten female
Local
6 year Out door yellow
3
In door grain
Yellow
Note
Differentiation between normal and abnormal Yellow color in Beef Meat Sulaimani slaughter House
Date
25/1/2014
No. Case Test slaughter Number result animal 127
19
Caroten
20
Sex Breed age Diet
Color after chilling
Male
Local
3 year Out door
yellow
Caroten Female
Local
6 year Out door
Yellow
21
Caroten Female
foreign
7 year Out door
White
22
Caroten female
Local
5 year Out door
Yellow
23
Caroten female
foreign
6 year Out door
Yellow
24
Caroten
Local
7 year Out door
yellow
Male 4
Note
Differentiation between normal and abnormal Yellow color in Beef Meat Sulaimani slaughter House
Date 8/2/2014
10/2/2014
No. Case Test slaughter Number result animal 165
127
Sex Breed age Diet
Color after chilling
25
caroten Female Foreign
6 year Out door yellow
26
Caroten Female
Local
7 year Out door Yellow
27
caroten Female
Local
8 year Out door Yellow
28
caroten Female
Local
7 year Out door Yellow
29
caroten Female
Local
5 year Out door Yellow
30
caroten Female
Local
6 year Out door yellow
5
Note
Differentiation between normal and abnormal Yellow color in Beef Meat Sulaimani slaughter House
Date
18/2/2014
No. Case Test slaughter Number result animal
91
Sex Breed age Diet
Color after chilling
31
caroten Female
Local
5 year
Out door
yellow
32
Caroten Female
Local
7 year
Out door
Yellow
33
caroten Female
Local
6 year
Out door
Yellow
34
caroten
Local
3 year
Out door
Yellow
35
caroten Female
Local
5 year
Out door
Yellow
36
caroten Female
Local
4 year
Out door
Yellow
Male
6
Note
Differentiation between normal and abnormal Yellow color in Beef Meat Sulaimani slaughter House
Date
25/2/2014
2/3/2014
4/3/2014
No. Case Test slaughter Number result animal 83
100
73
Sex Breed age Diet
Color after chilling
37
caroten Female
local
5 year Out door yellow
38
caroten Female
Local
5 year Out door Yellow
39
caroten Female
Local
4 year Out door Yellow
40
caroten Female
Local
7 year Out door Yellow
41
jaundice Female
Local
8 year Out door Yellow
42
jaundice Female
Local
5 year Out door yellow
7
Note
Differentiation between normal and abnormal Yellow color in Beef Meat Sulaimani slaughter House
Date
5/3/2014
No. Case Test slaughter Number result animal
95
Sex Breed age Diet
Color after chilling
43
caroten Female
local
8 year Out door
yellow
44
caroten Female
Local
7 year Out door
yellow
45
caroten Female
Local
5 year Out door
yellow
46
caroten Female
Local
4 year Out door
yellow
47
caroten Female
Local
5 year Out door
yellow
48
caroten
Local
3 year Out door
yellow
Male 8
Note
Differentiation between normal and abnormal Yellow color in Beef Meat Sulaimani slaughter House
Date
14/3/2014
No. Case Test slaughter Number result animal
97
Sex Breed age Diet
Color after chilling
49
caroten Female
local
5 year Out door yellow
50
caroten Female
Local
7 year Out door yellow
51
caroten Female
Local
6 year Out door yellow
52
caroten Female
Local
5 year Out door yellow
53
caroten Female
Local
8 year Out door yellow
54
Caroten
Local
3 year Out door yellow
Male 9
Note
Differentiation between normal and abnormal Yellow color in Beef Meat Sulaimani slaughter House
Date
31/3/2014
No. Case Test slaughter Number result animal
107
Sex Breed age Diet
Color after chilling
55
Carotene Female
local
8 year
Out door
yellow
56
caroten Female
Local
5 year
Out door
yellow
57
Carotene Female
Local
6 year
Out door
yellow
58
Carotene Female
Local
4 year
Out door
Yellow
59
Carotene Female
Local
8 year
Out door
Yellow
60
Carotene Female
Local
4 year
Out door
yellow
10
Note
Contents ____________________________________________________________________________________
List of Contents Chapters
Contents
Pages
1
Introduction
1
2
Literature review
3
2.1
Animal food beef
3
2.2
Fat
3
2.3
Normal fat colour
4
2.4
Abnormal fat colour
5
2.5
Differential diagnosis for yellow carcasses
7
2.6
Hygienic perspective and quality effect
10
2.7
Estimation of yellow colour carcasses
11
2.7.1
Rimmingtone and Fowrie Test
11
2.7.2
Fouchets Reagent Trichloroacetic acid
11
2.7.3
HPLC method
11
3
Materials and Methods
12
3.1
Materials
12
3.1.1
Instrument and devices
12 iii
Contents ____________________________________________________________________________________
3.1.2
Chemical Materials
12
3.1.3
Sampling
12
3.2
Methods
13
3.2.1
Perpetration of a 5% solution of sodium hydroxide (NaOH)
13
3.3
Statistical analysis
13
4
Resultes
14
5
Discussion
22
6
Conclusions and recommendations
27
7
References
28
8
Appednix
iv
List of figures _____________________________________________________________________
List of figures
Figure 2.1
Jaundice of an aged cow caused by liver disease
7
Figure 2.2
Yellow discolouration of pig viscera and carcass
8
caused by cirrhosis of the liver. Figure 2.3
Classification of jaundice
8
Figure 4.1
The percentage of number for caroten cases according to the breed.
15
Figure 4.2a
The number of cases with carotene results according to the animal sex. 16 .
Figure 4.2b
The number of cases with Jaundice results according to the animal sex.
16 18
Figure 4.3
Positive result for Icterus (Jaundice).
Figure 4.4
Positive result for carotene.
18
19 Figure 4.5
The caroteneoid cases among other Casses in New Sulaimani Slaughterhouse.
Figure 4.6
The jaundice, carotenoid, white carcasses in News Sulaimani Slaughterhouse.
19
Ictric (Jaundice) carcass in New Sulaimani slaughter
20
Figure 4.7a
house. vi
List of figures _____________________________________________________________________
Ictric (Jaundice) carcass with internal organ, in New Sulaimani Slaughterhouse. Figure 4.7b
Figure 4.8
20
The foreign breed of beef (Brahman) in New Sulaimani 21 Slaughterhouse.
local breed of beef (Sharabi) in New Sulaimani Slaughterhouse.
Figure 4.9
vii
21
List of tables _____________________________________________________________________
List of tables
Table 4.1
The percentage of number cases according to the carotene and Jaundice.
14
Table 4.2
The number of cases with carotene and jaundice results according to the feed source.
17
Table 4.3
The of Regression analyses of four factors on carotenoid and jaundice yellow beef carcasses.
v
17
References ____________________________________________________________________________________
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