Meat quality and the histological structure of breast and leg muscles in Ayam Cemani chickens, Ayam Cemani × Sussex hybrids and slow-growing Hubbard JA 957 chickens

AbstractThe aim of the study was to determine the effect of age of slow-growing broiler chickens on growth performance and meat quality. Subjects were hybrids between Hubbard meat-type cockerels and Yellowleg Partridge Polish native hens. Chickens were raised indoors to 56, 70 or 84 days of age on deep litter under the same environmental conditions and fed ad litibum complete starter, grower and finisher diets containing 20, 18, 15 CP and 2825, 2825 and 2740 ME/kg feed, respectively. At the end of the experiment, 5 cockerels and 5 pullets were selected for slaughter from each age group and subjected to a simplified carcass analysis. Breast muscles and leg muscles were evaluated for technological properties such as pH, colour, water holding capacity, drip loss, cooking loss and shear force. The results were analysed statistically using analysis of variance and Duncan’s multiple range test. The duration of rearing had an effect on carcass and meat quality. The highest, statistically significant differences in the analysed traits were found between chickens slaughtered at 56 and 84 days of age. The highest dressing percentage was obtained in birds raised until 84 days of age. Youngest birds were characterized by the poorest muscle content of the carcass and the least favourable technological properties of meat. The highest growth efficiency was obtained when the hybrids were raised to 70 days of age.

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Breast meat quality in males and females of fast-, medium- and slow-growing chickens fed diets of 2 protein levels

Poultry Science ◽

10.1016/j.psj.2021.01.020 ◽

2021 ◽

Vol 100 (4) ◽

pp. 100997

Author(s):

D. Chodová ◽

E. Tůmová ◽

M. Ketta ◽

V. Skřivanová

Keyword(s):

Meat Quality ◽

Breast Meat ◽

Protein Levels ◽

Males And Females ◽

Slow Growing

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Effect of Age and Genotype of Native Breed Cockerels on Carcass and Meat Quality

Annals of Animal Science ◽

10.2478/aoas-2020-0022 ◽

2020 ◽

Vol 20 (3) ◽

pp. 1113-1126

Author(s):

Józefa Krawczyk ◽

Anna Koseniuk

Keyword(s):

Meat Quality ◽

Rhode Island ◽

Muscle Quality ◽

Poultry Meat ◽

Fat Percentage ◽

Leg Muscles ◽

Native Breed ◽

Slaughter Age ◽

Leg Muscle ◽

Effect Of Age

AbstractThe aim of the study was to determine meat quality in cockerels of two multipurpose breeds reared to different ages. The study involved 30 cockerels each of two native breeds: Yellowleg Partridge (Ż-33) and Rhode Island Red (R-11). The results showed that cockerels of the native breeds Rhode Island Red (R-11) and Yellowleg Partridge (Ż-33) represent a good starting material for niche production of poultry meat R-11 cockerels exhibited a better rate of weight gain and their carcasses had higher yellowness and redness values compared to Ż-33 birds. The carcasses of both cockerel breeds had lower breast and higher leg muscle percentage, and their meat contained more collagen and protein and less fat. As birds aged, body weight and abdominal fat percentage increased, and giblets percentage decreased in the cockerels of both breeds, whereas in the R-11 breed dressing percentage increased, leg bone percentage decreased, yellowness (a*) increased and redness (b*) decreased. Neither genotype nor slaughter age had a significant effect on chemical composition of the breast and leg muscles. In both breeds, the breast and leg muscle quality traits were more affected by age than genotype.

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Are carcass and meat quality of male dual-purpose chickens competitive compared to slow-growing broilers reared under a welfare-enhanced organic system?

Organic Agriculture ◽

10.1007/s13165-016-0173-3 ◽

2016 ◽

Vol 8 (1) ◽

pp. 57-68 ◽

Cited By ~ 4

Author(s):

Philipp C. Muth ◽

Shahin Ghaziani ◽

Iris Klaiber ◽

Anne Valle Zárate

Keyword(s):

Meat Quality ◽

Organic System ◽

Dual Purpose ◽

Slow Growing

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Muscle Antioxidant Activity and Meat Quality Are Altered by Supplementation of Astaxanthin in Broilers Exposed to High Temperature

Antioxidants ◽

10.3390/antiox9111032 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1032 ◽

Cited By ~ 1

Author(s):

Abdolreza Hosseindoust ◽

Seung Min Oh ◽

Han Seo Ko ◽

Se Min Jeon ◽

Sang Hoon Ha ◽

...

Keyword(s):

Heat Stress ◽

Meat Quality ◽

Antioxidant Status ◽

Radical Scavenging ◽

Linear Increase ◽

Breast Meat ◽

Necrosis Factor Alpha ◽

Leg Muscles ◽

Total Antioxidant ◽

Leg Muscle

This study investigated the effect of dietary astaxanthin (AST) on the meat quality, antioxidant status, and immune response of chickens exposed to heat stress. Four hundred and eighty male broilers were assigned to four treatments including AST0, AST20, AST40, and AST80 with 0, 20, 40, and 80 ppm astaxanthin supplementation levels, respectively. There was a linear decrease of malondialdehyde (MDA) in leg muscle. Catalase and superoxide dismutase levels in the plasma were linearly increased. There was a linear increase in the level of total antioxidant capacity in the leg muscle. The 3-ethylbenzothiazoline-6-sulfonate reducing activity of leg muscle was significantly increased in the AST80 treatment. The AST40 treatment showed an increase in 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity of leg muscles. Breast meat redness and yellowness were linearly increased. The astaxanthin-supplemented treatments exhibited lower drip loss and MDA concentration of leg muscle compared with the AST0 treatment at days 3 and 9 of storage. Supplementation of 40 or 80 mg/kg astaxanthin significantly decreased heat shock protein (HSP)27, HSP70, tumor necrosis factor alpha, and interleukin-6 expression in the livers. The feather corticosterone was significantly lower in the astaxanthin-supplemented treatments than in the AST0 treatment. In conclusion, astaxanthin decreased the hyperthermic stress level and improved meat quality, and antioxidant status of chickens exposed to heat stress.

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Carcass characteristics and meat quality of slow-growing broilers fed diets containing dry residue of cassava, with or without the addition of carbohydrases

Tropical Animal Health and Production ◽

10.1007/s11250-020-02308-4 ◽

2020 ◽

Vol 52 (5) ◽

pp. 2677-2685

Author(s):

Alexssandro Zaffari Almeida ◽

Cinthia Eyng ◽

Ricardo Vianna Nunes ◽

Jomara Broch ◽

Cleison de Souza ◽

...

Keyword(s):

Meat Quality ◽

Carcass Characteristics ◽

Slow Growing

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Carcass, physicochemical and sensory characteristics of meat from genetic reserve ducks after two reproductive seasons

South African Journal of Animal Science ◽

10.4314/sajas.v50i1.7 ◽

2020 ◽

Vol 50 (1) ◽

pp. 55-68

Author(s):

D Kokoszyński ◽

Z Bernacki ◽

M Biegniewska ◽

M Saleh ◽

K Stęczny ◽

...

Keyword(s):

Meat Quality ◽

Shear Force ◽

Carcass Composition ◽

Pekin Duck ◽

Lower Percentage ◽

Leg Muscles ◽

Pekin Ducks ◽

Genetic Reserve ◽

Wild Mallard

The aim of the study was to compare carcass composition and meat quality of i) Pekin ducks of French origin (P9), ii) crosses of wild mallard and Pekin duck (K2), and iii) crosses of Khaki Campbell drakes and Orpington Fauve ducks (KhO1). Twenty carcasses from 110-week-old ducks of each genetic group were used. Carcass weight of P9 was significantly higher than that of K2 and KhO1. Carcasses of K2 ducks had a significantly lower percentage of neck and leg muscles and giblet weight compared with P9 and KhO1 ducks, while carcasses of KhO1 ducks had a significantly higher percentage of wing meat compared with K2 and P9, and a significantly lower percentage of breast muscles compared with P9 ducks. Breast and leg muscles of P9 contained significantly more water than those of K2 and KhO1, and the breast muscles of P9 ducks had more protein and less fat than those of KhO1 birds. The leg muscles of KhO1 contained significantly more protein, and those of K2 had significantly more fat than the other duck groups. Breast muscles of P9 and KhO1 ducks had significantly more collagen but had less in leg muscles compared with K2. Breast fillets from P9 ducks showed higher L*, a*, and b* colour values and shear force than K2 and KhO1 ducks. Keywords: carcass composition, conservation flocks, meat quality, spent duck

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Effects of dietary supplement of mulberry leaf (Morus alba) on growth and meat quality in rabbits

Indian Journal of Animal Research ◽

10.18805/ijar.b-1006 ◽

2018 ◽

Author(s):

Q.R. Hou ◽

J. Zhang ◽

T. Chen ◽

W.G. Zhao ◽

L. Li

Keyword(s):

Meat Quality ◽

Average Daily Gain ◽

Carcass Characteristics ◽

B Value ◽

Feed Conversion ◽

Fat Percentage ◽

Leg Muscles ◽

Mulberry Leaf ◽

Leaf Powder ◽

Daily Gain

This research evaluated the effects of mulberry leaf in diet on growth and meat quality in rabbits. Five treatment diets were prepared by using a proportion of 0% (CK), 5% (ML5), 10% (ML10), 15% (ML15) and 20% (ML20) mulberry leaf powder (MLP), respectively. Results showed that average daily gain (ADG) in the ML20 group was significantly (P£ 0.05) lower than that in the CK, ML5 and ML10 treatments. Feed conversion ratio (FCR) in the ML20 treatment was significantly (P£ 0.05) higher than that in all other treatments. Most of the carcass characteristics had no significant differences among the five treatments (P>0.05), however, abdominal fat percentage in the four MLP treatments was significantly (P£ 0.05) lower than that in the CK. The L* and a* values in most of MLP treatment samples of longissimus dorsi and hind leg muscles were significantly increased, and the b* value significantly declined than those in the CK (P£ 0.05). Drip loss values in the ML10, ML15 and ML20 group were significantly (P£ 0.05) lower than those in the CK. Moisture, fat and ash contents in the higher MLP level treatments (ML15 and ML20) were significantly (P£ 0.05) lower than those in the CK. In conclusion, MLP for a certain proportion in diet (£ 15%)is greatly valuable for improvement of growth and meat appearance of rabbits, and a high proportion of MLP (e.g. ³ 20%) may impede growth of young rabbits.

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Meat quality of poulards obtained from three conserved breeds of hens

Annals of Animal Science ◽

10.1515/aoas-2017-0034 ◽

2018 ◽

Vol 18 (1) ◽

pp. 261-280 ◽

Cited By ~ 1

Author(s):

Joanna Obrzut ◽

Józefa Krawczyk ◽

Jolanta Calik ◽

Sylwester Świątkiewicz ◽

Mariusz Pietras ◽

...

Keyword(s):

Fatty Acids ◽

Body Weight ◽

Meat Quality ◽

Rhode Island ◽

Saturated Fatty Acids ◽

Lower Content ◽

Breast Meat ◽

Leg Muscles ◽

Estradiol Levels

Abstract The aim of the study was to determine the effect of genotype (breed/line) and spaying of pullets on body weight, estradiol level, carcass and meat quality. Subjects were Rhode Island Red (R-11), Yellowleg Partridge (Ż-33) and Sussex hens (S-66), 100 birds per line, which were divided into 2 groups, each having 50 pullets and 50 poulards. Spaying was performed at 10 wk of age, under local anesthesia by a veterinarian. The present study showed that blood estradiol levels in poulards were much lower than in pullets regardless of genotype. Poulards showed higher body weight and their carcasses higher lightness and yellowness. In the sensory evaluation, poulard breast meat was more tasty and leg meat also more juicy and tender compared to pullet meat. Among the three conserved breeds, Rhode Island Red (R-11) and Yellowleg Partridge (Ż-33) hens are the best starting material for poulard production. Their carcasses showed good muscling and intense yellowness desirable to the consumers. R-11 birds achieved highest body weight. Spaying of pullets had no significant effect on the profile of fatty acids, but greater and statistically significant differences in this regard were found between hen lines. Compared to S-66 birds, breast muscles of R-11 and Ż-33 birds contained more polyunsaturated fatty acids (PUFA). The breast and leg muscles of these birds had a lower content of saturated fatty acids (SFA ).

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