THE EFFECT OF DIETARY ENERGY-TO-PROTEIN RATIO VARIATION ON THE TASTE QUALITY OF BROILER CHICKEN MEAT

This study was designed to investigate the effect of different thawing methods on the bacteriological quality of frozen broiler chicken meat. Forty-five samples of whole frozen broiler chicken carcasses were collected from different supermarkets in Cairo and Giza governorates. These samples were divided into three groups (fifteen samples for each) as follows: the first group was thawed in a household refrigerator at 7ºC for 20hrs., the 2nd group was thawed over the counter-top at ambient temperature (27-29ºC) for 5-6hrs. while, the 3rd group was thawed in microwave oven for 22 to 24mins. All thawed samples (core temperature arrived at 0ºC) were subjected to bacteriological examination immediately after thawing for enumeration of total aerobic mesophilic bacterial count, Staph. aureus count, total Coliforms count and isolation of food borne pathogens such as E. coli, Salmonella and Staph. aureus. In addition, all isolated bacterial strains were exposed to antimicrobial sensitivity test. The results revealed that the lowest bacterial counts were observed in samples thawed in microwave oven, while the highest bacterial counts were recorded in samples thawed over counter-top. Moreover, Staph. aureus, E. coli and S. kentucky were isolated only from samples thawed over the counter-top and these strains were resistant to amoxicillin and sensitive to fosfomycin. Such results indicated that defrosting in microwave oven is quick and easy method for thawing frozen broiler chicken carcasses and provides an appropriate level of security for the consumers and could achieve the microbiological safety objectives while, thawing over counter-top not recommended due to food safety and quality aspect.

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Effect of micronized pea seeds (Pisum sativumL.) as a substitute of soybean meal on tissue fatty acid composition and quality of broiler chicken meat

Animal Science Journal ◽

10.1111/asj.12592 ◽

2016 ◽

Vol 87 (11) ◽

pp. 1396-1406 ◽

Cited By ~ 6

Author(s):

Bożena Kiczorowska ◽

Wioletta Samolińska ◽

Dariusz Andrejko

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Soybean Meal ◽

Broiler Chicken ◽

Chicken Meat ◽

Tissue Fatty Acid Composition ◽

Tissue Fatty Acid ◽

Pea Seeds

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Study of Broiler Chicken Meat Quality in Different Traditional Markets in Sukoharjo Regency

Bantara Journal of Animal Science ◽

10.32585/bjas.v2i2.934 ◽

2020 ◽

Vol 2 (2) ◽

Author(s):

Kiky Ayumasari ◽

Sri Sukaryani ◽

Ludfia Windyasmara

Keyword(s):

Broiler Chicken ◽

Animal Husbandry ◽

Chicken Meat ◽

Water Levels ◽

Cooking Loss ◽

Real Effect ◽

Protein Levels ◽

Traditional Markets ◽

Test Water

The aim of this study was to determine the quality of broiler chicken meat that sold at different traditional markets in Sukoharjo Regency. This study was conducted in the Laboratory Faculty of Agriculture, Animal Husbandry, Bangun Nusantara University Sukoharjo. This study was conducted in 2 weeks. The research method uses RAL (Completely Randomized Design) directional pattern. Then data was analyzed using by Anova (Analysiss of variance). The real effect of treatment was continued with the DMRT test (Duncan Multiple Range Test) to find out the differences between treatments. The observational parameters of the study include the pH levels test, water levels test, dissolved protein levels test, cooking loss levels and fat levels test. The results showed that different markets had no real effect (P>0,05) on the pH levels test, water levels test, cooking loss levels and have a real impact (P<0,05) on the dissolved protein levels test and fat levels test. Keywords : Traditional Market; Quality of Meat; Broiler Chicken.

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The effect of rations containing hulled or hull-less barley on the slaughter parameters and the quality of broiler chicken meat

Journal of Central European Agriculture ◽

10.5513/jcea01/21.3.2699 ◽

2020 ◽

Vol 21 (3) ◽

pp. 508-516

Author(s):

Alina Janocha ◽

Anna Milczarek ◽

Daria Pietrusiak ◽

Kamil Łaski

Keyword(s):

Broiler Chicken ◽

Chicken Meat

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Effect of Probiotic Administration on Productivity and Quality of Broiler Chicken Meat

Animal Nutrition and Feed Technology ◽

10.5958/0974-181x.2018.00007.0 ◽

2018 ◽

Vol 18 (1) ◽

pp. 79 ◽

Cited By ~ 1

Author(s):

J. Sobczak ◽

J. Stangierski ◽

P. Marek ◽

J. Kijowski

Keyword(s):

Broiler Chicken ◽

Chicken Meat

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Quality of broiler chicken meat when applying supplement Mintreks

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/624/1/012147 ◽

2021 ◽

Vol 624 ◽

pp. 012147

Author(s):

A S Mizhevikina ◽

I A Lykasova ◽

T V Savostina ◽

E R Sayfulmulyukov

Keyword(s):

Broiler Chicken ◽

Chicken Meat

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Effect of Addition of Turmeric Flour Mix and Papaya Leaf Flour as Feed Additive to the Quality of Broiler Chicken Meat

Jurnal Peternakan Integratif ◽

10.32734/jpi.v7i3.3462 ◽

2020 ◽

Vol 7 (3) ◽

pp. 61-66

Author(s):

S E Silaen

Keyword(s):

Broiler Chickens ◽

Broiler Chicken ◽

Fat Content ◽

Chicken Meat ◽

Feed Additives ◽

Feed Additive ◽

Meat Tenderness ◽

Meat Protein ◽

Significant Difference

This study aims to examine the purchase of turmeric flour and papaya flour in the ration on the quality of broiler chicken meat. The design used was a completely randomized design (CRD) with 4 treatments and 5 replications. Treatment with various levels of turmeric flour and papaya leaf flour consists of P0: ration without the addition of turmeric flour and papaya leaf flour; P1: ration with the addition of 0.5% turmeric flour; P2: Ration with addition of 2,5% papaya leaf flour and P3: Ration with addition of 0.5% turmeric flour and 2,5% papaya leaf flour. The parameters studied were the level of meat protein, meat fat content, tenderness of meat and shrinkage of cooked meat. The results showed that the treatment effect was a very significant effect (P<0.01) on meat protein content and meat fat content, meat tenderness showed significantly different results (P<0.05), but did not provide a significant difference (P<0.05) for moisture content of meat and to cook meat shrinkage. The conclusion of this study is the addition of turmeric flour and papaya leaves as feed additives in broiler chickens which have a significant effect on the quality of broiler chicken meat.

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Performance and meat quality of broiler chicken fed a ration containing flaxseed meal and higher dietary lysine levels

The Journal of Agricultural Science ◽

10.1017/s0021859618000242 ◽

2018 ◽

Vol 156 (2) ◽

pp. 291-299 ◽

Cited By ~ 1

Author(s):

Nasir Akbar Mir ◽

Praveen K. Tyagi ◽

Ashim Kumar Biswas ◽

Pramod K. Tyagi ◽

Asit B. Mandal ◽

...

Keyword(s):

Lipid Peroxidation ◽

Fatty Acid ◽

Growth Performance ◽

Meat Quality ◽

Fatty Acid Profile ◽

Broiler Chicken ◽

Chicken Meat ◽

Drip Loss ◽

Flaxseed Meal

AbstractThe present study aimed to evaluate growth performance and meat quality of broiler chicken with respect to feeding of 100 g flaxseed meal (FM)/kg and increasing lysine levels in the broiler diet. The results revealed no effect of lysine and FM feeding on growth performance except for a negative effect of FM on feed efficiency of birds, which was countered by feeding 1.25 BIS lysine. Feeding FM improved the fatty acid profile of broiler chicken meat significantly, whereas no effect was observed for increasing lysine levels beyond BIS recommendation. FM significantly reduced meat cholesterol, fat, water-holding capacity (WHC), extract release volume (ERV) and antioxidant potential, whereas it increased the pH of fresh meat, drip loss and lipid peroxidation of broiler chicken meat. As compared with other lysine levels, generally 1.25 BIS lysine significantly increased the pH of refrigerated stored meat, WHC, ERV and antioxidant potential, whereas it significantly reduced cholesterol, fat, drip loss and lipid peroxidation of broiler chicken meat. Thus, the inclusion of 100 g FM/kg diet along with 1.25 BIS lysine in broiler ration was optimum for desirable broiler performance, fatty acid profile, oxidative stability and other functional properties of broiler chicken meat.

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