The Effect of Holding Temperature on Live Shrink, Processing Yield, and Breast Meat Quality of Broiler Chickens

The objective of this study was to evaluate the inclusion of dry residue of cassava (DRC) with or without supplementation of carbohydrases on performance, carcass yield, cuts and organs, blood parameters and meat quality of broiler chickens. Birds were distributed in a completely randomised design in a 2 x 5 factorial scheme, with or without addition of carbohydrases and five levels of DRC inclusion, resulting in 10 treatments with 5 replicates of 22 birds each. At 21 days of age, two birds of each treatment were fasted for 6 hours for blood brachial puncture. At 42 days, four birds per pen were slaughtered to determine carcass yield, cuts, organs, percentage of abdominal fat and meat quality. Between 1-21 days of age, there was an interaction (P < 0.05) between carbohydrase and DRC supplementation on weight gain (WG) and feed intake, which showed a decreasing linear effect without the inclusion of carbohydrases. In the period from 1 to 42 days, there was an interaction (P < 0.05) between carbohydrase supplementation and DRC inclusion on the variables WG and feed conversion. Carbohydrase inclusion provided an increase (P < 0.05) in the concentrations of cholesterol, triglycerides, creatinine, gamma GT and blood glucose. Concentrations of gamma GT were increased and levels of alanine aminotransferase and creatinine were decreased (P < 0.05) with DRC inclusion. At 24 hours post mortem, there was a significant interaction (P < 0.05) for breast meat between carbohydrase supplementation and DRC inclusion for the variable L. The analysed values of pH, water holding capacity and shear force of the breast meat were not affected (P > 0.05) by DRC inclusion and carbohydrase addition. However, cooking loss was influenced (P < 0.05) by levels of inclusion of DRC. The L and a* variable and the feet of broiler chickens were not affected (P > 0.05) by DRC levels and carbohydrase addition. The colour variable b* showed a decrease (P < 0.05) from 5% level of inclusion. The results of this study show that DRC can be used in the diets of broiler chickens from 1 to 21 days old to the assessed level of 10%, provided that carbohydrase is added.

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Effect of dietary Spirulina (Arthrospira) platensis on the growth performance, antioxidant enzyme activity, nutrient digestibility, cecal microflora, excreta noxious gas emission, and breast meat quality of broiler chickens

Poultry Science ◽

10.3382/ps/pey093 ◽

2018 ◽

Vol 97 (7) ◽

pp. 2451-2459 ◽

Cited By ~ 12

Author(s):

J.H. Park ◽

S.I. Lee ◽

I.H. Kim

Keyword(s):

Enzyme Activity ◽

Meat Quality ◽

Broiler Chickens ◽

Arthrospira Platensis ◽

Nutrient Digestibility ◽

Antioxidant Enzyme Activity ◽

Breast Meat ◽

Gas Emission ◽

Cecal Microflora

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Quality of breast meat from broiler chickens raised in Brazil affected by white striping myopathy

Research Society and Development ◽

10.33448/rsd-v10i2.12637 ◽

2021 ◽

Vol 10 (2) ◽

pp. e42210212637

Author(s):

Juliana Lolli Malagoli de Mello ◽

Rodrigo Alves de Souza ◽

Fábio Borba Ferrari ◽

Erika Nayara Freire Cavalcanti ◽

Rodrigo Fortunato de Oliveira ◽

...

Keyword(s):

Meat Quality ◽

Broiler Chickens ◽

Pectoralis Major Muscle ◽

Chicken Breast ◽

Breast Meat ◽

White Striping ◽

Severe Degree ◽

Chicken Breast Meat ◽

Severity Degree

The aim of this study was to characterize the breast meat from broilers affected by the white striping myopathy and examine its influence on meat quality. 180 breast samples from male broilers, slaughtered at 42-d-old, were used. Samples were classified according to the severity degree of apparent white stripes on the Pectoralis major muscle surface (“normal” [n=60], “moderate” [n=60], or “severe” [n=60]). Birds affected by the myopathy produced breast meat with higher L*, a* and b* values on the outer surface. Cooking loss decreased as the severity degree increased (30.94% [normal] to 21.65% [severe]). Toughness increased in the samples classified as moderately and severely affected. There was also an increase in the concentrations of lipids (1.60% [normal] to 2.57% [affected samples], on average), cholesterol (84.60 mg/100 g [normal] to 91.73 mg/100 g [severe degree]) and collagen as the severity degree increased. Although there are statistical differences for some evaluated parameters and, even so, these results are considered numerically normal based on previously published literature, we emphasize that the white striping abnormality alters chicken breast meat quality, especially regarding to the protein and fat concentrations, which can offer consumers products with nutritional quality different from the average specified on the packaging.

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Effect of EU electrical stunning conditions on breast meat quality of broiler chickens

Poultry Science ◽

10.3382/ps/pex048 ◽

2017 ◽

Vol 96 (8) ◽

pp. 3000-3004 ◽

Cited By ~ 7

Author(s):

F. Sirri ◽

M. Petracci ◽

M. Zampiga ◽

A. Meluzzi

Keyword(s):

Meat Quality ◽

Broiler Chickens ◽

Breast Meat

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Breast meat quality of broiler chickens can be affected by managing the level of nitric oxide

Poultry Science ◽

10.3382/ps.2013-03313 ◽

2013 ◽

Vol 92 (11) ◽

pp. 3044-3049 ◽

Cited By ~ 26

Author(s):

Wangang Zhang ◽

Al-Hijazeen Marwan ◽

Himali Samaraweera ◽

Eun Joo Lee ◽

Dong U. Ahn

Keyword(s):

Nitric Oxide ◽

Meat Quality ◽

Broiler Chickens ◽

Breast Meat

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Effect of Microbiota-Selenoprotein on Meat Selenium Content and Meat Quality of Broiler Chickens

Animals ◽

10.3390/ani10060981 ◽

2020 ◽

Vol 10 (6) ◽

pp. 981

Author(s):

Dalia A. Mohamed ◽

Awis Qurni Sazili ◽

Loh Teck Chwen ◽

Anjas Asmara Samsudin

Keyword(s):

Meat Quality ◽

Broiler Chickens ◽

Sodium Selenite ◽

Bacterial Species ◽

Thiobarbituric Acid ◽

Oxidative Capacity ◽

Negative Control ◽

Selenium Content ◽

Breast Meat

Selenium (Se) is able to transform from inorganic to organic forms via many bacterial species. This feature is being considered for delivering more bioavailable selenium compounds such as selenocysteine and selenomethionine for human and animal diet. This study investigated the effects of bacterial selenoprotein versus inorganic Se on the carcass characteristics, breast meat selenium content, antioxidant status, and meat quality of broiler chickens. One hundred and eighty chicks were randomly allotted to five treatments of a basal diet supplemented with no Se, sodium selenite, Enterobacter cloacae Selenium (ADS1-Se), Klebsiella pneumoniae-Selenium (ADS2-Se), and Stenotrophomonas maltophilia-Selenium (ADS18-Se). The results showed that bacterial selenoprotein has the ability to deposit more Se in the breast meat compared to sodium selenite. Both Se sources reduced breast meat drip loss, cooking loss, shear force, and 2-thiobarbituric acid reactive substances (TBARS) significantly. It also increased total antioxidant (TAC) and glutathione peroxidase (GSH-Px) in comparison with the negative control. The highest activity of (GSH-Px), catalase (CAT), and superoxide dismutase (SOD) was found in bacterial selenoprotein. In conclusion, bacterial selenoprotein is more efficient than sodium selenite in increasing the breast meat Se deposition and oxidative capacity of broiler chickens. Therefore, it can be effectively used to produce Se-rich meat as a functional food.

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Dry residue of cassava as a supplementation in broiler feed with or without addition of carbohydrases

Semina Ciências Agrárias ◽

10.5433/1679-0359.2017v38n4supl1p2641 ◽

2017 ◽

Vol 38 (4Supl1) ◽

pp. 2641

Author(s):

Jomara Broch ◽

Ricardo Vianna Nunes ◽

Vladimir De Oliveira ◽

Idiana Mara da Silva ◽

Cleison De Souza ◽

...

Keyword(s):

Meat Quality ◽

Broiler Chickens ◽

Blood Parameters ◽

Feed Conversion ◽

Breast Meat ◽

Carcass Yield ◽

Linear Effect ◽

Blood Glucose Concentrations ◽

Water Holding

The objective of this study was to evaluate the inclusion of dry residue of cassava (DRC) with or without supplementation of carbohydrases on performance, carcass yield, cuts and organs, blood parameters and meat quality of broiler chickens. Birds were distributed in a completely randomised design in a 2 x 5 factorial scheme, with or without addition of carbohydrases and five levels of DRC inclusion, resulting in 10 treatments with 5 replicates of 22 birds each. At 21 days of age, two birds of each treatment were fasted for 6 hours for blood brachial puncture. At 42 days, four birds per pen were slaughtered to determine carcass yield, cuts, organs, percentage of abdominal fat and meat quality. Between 1-21 days of age, there was an interaction (P < 0.05) between carbohydrase and DRC supplementation on weight gain (WG) and feed intake, which showed a decreasing linear effect without the inclusion of carbohydrases. In the period from 1 to 42 days, there was an interaction (P < 0.05) between carbohydrase supplementation and DRC inclusion on the variables WG and feed conversion. Carbohydrase inclusion provided an increase (P < 0.05) in the concentrations of cholesterol, triglycerides, creatinine, gamma GT and blood glucose. Concentrations of gamma GT were increased and levels of alanine aminotransferase and creatinine were decreased (P < 0.05) with DRC inclusion. At 24 hours post mortem, there was a significant interaction (P < 0.05) for breast meat between carbohydrase supplementation and DRC inclusion for the variable L. The analysed values of pH, water holding capacity and shear force of the breast meat were not affected (P > 0.05) by DRC inclusion and carbohydrase addition. However, cooking loss was influenced (P < 0.05) by levels of inclusion of DRC. The L and a* variable and the feet of broiler chickens were not affected (P > 0.05) by DRC levels and carbohydrase addition. The colour variable b* showed a decrease (P < 0.05) from 5% level of inclusion. The results of this study show that DRC can be used in the diets of broiler chickens from 1 to 21 days old to the assessed level of 10%, provided that carbohydrase is added.

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