SENSORY QUALITY OF BROILER CHICKENS FED A RAPID GROWING COMMERCIAL DIET AS COMPARED WITH GRAIN FED BROILER CHICKENS

The experiments were carried out on 5 groups of cage housed broiler chickens of the Ross 308 cross aged from 1 to 35 days. It was found that dried chicory root, oregano, and common nettle are valuable additives in compound poultry feed. The addition of dried chicory root, oregano, and common nettle in amounts of 2 kg/t; 0.5 kg/t, and 2.0 kg/t, respectively, to broiler diets allows obtaining good livability (100%) and live bodyweight, as well as low feed conversion. In the experimental groups the dried medicinal plants were added to the feed without the use of in-feed antibiotics. It was statistically proven that the live bodyweight in broilers at the end of growing in the experimental groups was significantly in compare to control by 7.08-8.04%. This increase was accompanied by a decrease in feed conversion ratio by 10.33-10.45% due to improved digestibility and retention of dietary nutrients. With the introduction of dried medicinal plants into broiler feed, an increase in the protein content in the pectoral muscles by 1.31-1.56% and a decrease in fat content by 2.23-2.97% were found. The sensory quality of the roasted meat was good.

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Kaempferitrin improves meat quality of broiler chickens

Czech Journal of Animal Science ◽

10.17221/6751-cjas ◽

2013 ◽

Vol 58 (No. 5) ◽

pp. 227-231

Author(s):

H.-B. Xiao ◽

J. Fang ◽

Z.-L. Sun

Keyword(s):

Mrna Expression ◽

Meat Quality ◽

Broiler Chickens ◽

Breast Muscle ◽

Drip Loss ◽

Commercial Diet ◽

Meat Colour

Angiopoietin-like protein 3 (Angptl3) may promote adipose formation. The objective of this study was to investigate the effect of kaempferitrin, a 3,7-diglycosyl flavone, on meat quality in broiler chickens and the mechanisms involved. One thousand two hundred broiler chickens were offered commercial diet that was supplemented with 0.0 (control), 0.1, 0.3, or 0.9% kaempferitrin, respectively. After 42 days, kaempferitrin (0.3 or 0.9%) treatment significantly increased the lightness of meat colour. Kaempferitrin (0.3 or 0.9%) supplementation decreased breast muscle drip loss, breast muscle crude fat, breast muscle malondialdehyde level, and hepatic Angptl3 mRNA expression. The present results suggest that kaempferitrin improves meat quality by decreasing expression of Angptl3 in broiler chickens.  

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Chemical and Microbiological Quality of Broiler Meat Supplemented Fermented Pursalane (Portulaca oleracea L.) Flour in Commercial Diets

Buletin Peternakan ◽

10.21059/buletinpeternak.v43i3.40178 ◽

2019 ◽

Vol 43 (3) ◽

Author(s):

Simon Edison Mulik ◽

Jublin Franzina Bale-Therik ◽

Annytha Ina Rohi Detha

Keyword(s):

Protein Content ◽

Water Content ◽

Broiler Chickens ◽

Microbiological Quality ◽

Chicken Meat ◽

Broiler Meat ◽

Commercial Diet ◽

Cholesterol Levels ◽

Randomized Design

The aim of this research was to know the effect of supplemented fermented purslane flour (FPF) in diet on the chemical quality, and microbiology of broiler chicken meat. One hundred DOC were used in this research. This research used a completely randomized design with 5 treatments and 4 replications. The treatments were K0 = commercial diet without FPF, K1 = commercial diet + 2.5% FPF, K2 = commercial diet + 5% FPF, K3 = commercial diet + 7.5% FPF, and K4 = commercial diet + 10% FPF. The variables studied were water content, protein content, and cholesterol levels of meat and contamination of Salmonella sp. Data were analyzed using Analysis of Variance (ANOVA). The results showed that the supplemented fermented purslane flour in diet significantly affected the water content and protein content of meat, but it did not significantly affect the cholesterol meat levels and contamination of Salmonella sp. It was concluded that the supplemented of fermented purslane flour in broiler chickens with a level of 10% was the best level. At this level, chicken meat is produced with the lowest water content while the highest protein content.

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Oxidative stability and sensory quality of meat from broiler chickens fed a bacterial meal produced on natural gas

Poultry Science ◽

10.3382/ps.2010-00784 ◽

2011 ◽

Vol 90 (1) ◽

pp. 201-210 ◽

Cited By ~ 13

Author(s):

M. Øverland ◽

G.I. Borge ◽

G. Vogt ◽

H.F. Schøyen ◽

A. Skrede

Keyword(s):

Natural Gas ◽

Oxidative Stability ◽

Broiler Chickens ◽

Sensory Quality

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Effect of Fermented Cereals, Probiotics, and Phytase on the Sensory Quality of Poultry Meat

Scientia Agriculturae Bohemica ◽

10.2478/sab-2018-0029 ◽

2018 ◽

Vol 49 (3) ◽

pp. 225-235 ◽

Cited By ~ 1

Author(s):

S. Yasar ◽

E. Boselli ◽

F. Rossetti ◽

M.S. Gok

Keyword(s):

Broiler Chickens ◽

Sensory Quality ◽

Control Diet ◽

Coturnix Japonica ◽

Poultry Meat ◽

Broiler Meat ◽

Japanese Quails ◽

Fermented Grains ◽

Meat Samples

Abstract The sensory properties of poultry meat obtained from meat-type broiler chickens fed with fermented cereals and two different fermented supplements, and Japanese quails (Coturnix japonica) fed diets including fermented cereals (wheat, barley or oats), three probiotics (from E. faecium, B. subtilis, S. cerevisiae) and two different phytase preparations were evaluated. Fermented grains (particularly wheat and barley) decreased the sensory quality of meat. The use of three probiotic products and phytase did not negatively influence the sensory quality of the quail meats. The diets containing S. cerevisiae (probiotic) produced a highly appreciated meat. The less preferred meat samples were obtained from the quails fed diets containing fermented wheat, fermented barley, and E. faecium, due to the off-flavour and odour as well as tanginess. The supplementation of naturally or yeast-fermented liquid whey and lemon pomace was very effective to overcome the bad sensory quality (fish and metallic off-flavour and taste) of the broiler meat obtained by administering the control diet (rich in vegetable oil and fermented wheat).

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Effect of Canola Meal, Fish Meal, and Choline Plus Methionine on the Sensory Quality of Broiler Chickens

Poultry Science ◽

10.3382/ps.0631994 ◽

1984 ◽

Vol 63 (10) ◽

pp. 1994-1998 ◽

Cited By ~ 4

Author(s):

R.E. SALMON ◽

D. FROEHLICH ◽

G. BUTLER

Keyword(s):

Broiler Chickens ◽

Sensory Quality ◽

Fish Meal ◽

Canola Meal

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The Effect of Dietary Camelina sativa Oil or Cake in the Diets of Broiler Chickens on Growth Performance, Fatty Acid Profile, and Sensory Quality of Meat

Animals ◽

10.3390/ani9100734 ◽

2019 ◽

Vol 9 (10) ◽

pp. 734 ◽

Cited By ~ 4

Author(s):

Sylwia Orczewska-Dudek ◽

Mariusz Pietras

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Polyunsaturated Fatty Acids ◽

Growth Performance ◽

Fatty Acid Profile ◽

Broiler Chickens ◽

Sensory Quality ◽

Camelina Sativa ◽

Camelina Oil

The aim of the present study was to determine the effect of supplementing the diets of broiler chickens with Camelina sativa oil or cake as a source of polyunsaturated fatty acids (PUFAs) on their growth performance, fatty acid profile, and sensory quality of meat. The 456 Ross 308 broilers aged 21–42 days were divided into 3 groups with 4 replicates of 38 birds in each. Chickens in the control group I (CTR) were fed a standard grower–finisher feed mixture containing 60 g/kg rapeseed oil. The experimental components, C. sativa oil—CSO (group II) or cake—CSC (group III), were included in a diet based on wheat and soybean at 40 and 100 g/kg, respectively. The use of Camelina oil and cake as feed components did not have a significant effect on the growth performance of the chickens. Analysis of the fatty acid profile in the lipids of the breast muscles showed that Camelina oil and cake reduced the content of monounsaturated fatty acids (p < 0.05) but increased the content of n-3 polyunsaturated fatty acids, especially α-linolenic acid (C18:3) (p < 0.01). Furthermore, both components reduced the ratio of n-6/n-3 PUFAs in the breast muscles (p < 0.01). Sensory analysis revealed that Camelina oil had a beneficial effect on meat juiciness, whereas Camelina cake slightly worsened the flavor and tastiness of the meat. In conclusion, supplementing the diet of broiler chickens with Camelina oil or cake can be an efficient method for modifying the fatty acid profile of the meat lipids in a beneficial way, without any negative impact on the growth performance of the chickens. According to the dietetic recommendations for humans, broiler chicken meat with a higher level of PUFA n-3 can be a good alternative source of these fatty acids in the human diet. Furthermore, Camelina oil improved the juiciness of breast meat.

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