scholarly journals Effect of Caponization on Meat Quality of Greenleg Partridge Cockerels

2015 ◽  
Vol 15 (2) ◽  
pp. 541-553 ◽  
Author(s):  
Jolanta Calik ◽  
Katarzyna Połtowicz ◽  
Sylwester Świątkiewicz ◽  
Józefa Krawczyk ◽  
Joanna Nowak
Keyword(s):  
Body Weight ◽  
Meat Quality ◽  
Physicochemical Characteristics ◽  
Water Holding Capacity ◽  
Leg Muscles ◽  
Group I ◽  
Texture Parameters ◽  
Dressing Percentage ◽  
Water Holding

Abstract The objective of the study was to determine the effect of caponizing Greenleg Partridge cockerels on slaughter parameters and meat quality. In total 80 Greenleg Partridge cockerels were assigned to two groups with 40 birds per group. Group I (control) consisted of uncastrated cockerels and group II contained birds that were castrated at 8 weeks of age. Birds were kept until 24 weeks of age and fed the same diet ad libitum. Body weight was recorded at 1, 8, 16 and 24 weeks of age. Dressing percentage, proportion of breast and leg muscles, giblets and abdominal fat, and microstructure of the pectoralis superficialis muscle were determined postmortem. Physicochemical characteristics of meat (pH, CIE L*a*b* colour, water holding capacity, drip loss, thawing loss, cooking loss, shear force, texture parameters and chemical composition) were determined and sensory evaluation was performed. The castration of Greenleg Partridge cockerels contributed to increases in body weight, dressing percentage, and carcass muscle and fat content, and changed the colour of bird skin and muscles. The leg muscles of capons were characterized by higher pH24h, better water holding capacity, a tendency for higher fat concentration, and better sensory quality. The breast muscles of castrated cockerels lost more water and were tougher than the same muscles from uncastrated cockerels, but received better scores for flavour. In conclusion, the results of this study indicate that the caponized Greenleg Partridge cockerels can be used as a valuable material for production of high quality meat.

scholarly journals Ducks’ Growth, Meat Quality, Bone Strength, and Jejunum Strength Depend on Zeolite in Feed and Long-Term Factors

Animals ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 1015
Author(s):  
Jakub Biesek ◽  
Mirosław Banaszak ◽  
Marek Adamski
Keyword(s):  
Body Weight ◽  
Meat Quality ◽  
Body Weight Gain ◽  
Conversion Ratio ◽  
Feed Conversion Ratio ◽  
Water Holding Capacity ◽  
Feed Conversion ◽  
Water Holding

The safety of production and the high quality of meat are important aspects of rearing poultry, especially when natural solutions are used. Because of the increasing popularity of duck meat, the aim of the present study was to assess the effect of a diet with an inclusion of zeolite on the growth performance, meat quality, and strength of the bones and jejunum in ducks of different origin, sex, and age at slaughter. The study was conducted on 320 Orvia and Cherry Valley ducks. Birds were allocated to eight groups, according to their sex and origin. Half of the birds received feed with a 4% inclusion of zeolite. Body weight gain, feed intake, and feed conversion ratio per kilogram of gain were calculated. After six or seven weeks, five birds from each group were selected and slaughtered. After dissection, meat quality (pH, water-holding capacity, colour) and the strength of the bones and gut were analysed. The analysis revealed that zeolite was associated with reduced body weight gains and increased feed conversion ratio, but with a higher water-holding capacity of breast muscles in seven-week-old ducks, and with a higher yellowness and water-holding capacity of leg muscles in six-week-old ducks. A positive effect of long-term factors (age, sex, origin) and the interaction with zeolite was found for most of the analysed traits. Findings on the effect of 4% inclusion of zeolite in duck diet were inconclusive. The study implies the need for further research, since zeolite has potential as a natural sanitizing agent and can improve the quality of produced duck meat.

scholarly journals Physicochemical characteristics of meat of nellore steers supplemented with or without addition of lipids

2020 ◽  
Vol 36 (4) ◽  
Author(s):  
Clóvis Carlos Silveira Filho ◽  
Carlos Augusto de Alencar Fontes ◽  
Elizabeth Fonsêca Processi ◽  
Laila Cecília Ramos Bendia ◽  
Cláudio Teixeira Lombardi ◽  
...  
Keyword(s):  
Body Weight ◽  
Soybean Oil ◽  
Meat Quality ◽  
Soybean Meal ◽  
Shear Force ◽  
Sarcomere Length ◽  
Physicochemical Characteristics ◽  
Panicum Maximum

The aim of research was to evaluate the meat quality of Nellore young bulls in grazing supplemented with or without addition of lipids. Twenty–four young bulls, 301 ± 5.8 kg in body weight, were used in the experiment and randomly distributed into four groups according to treatment: only Panicum maximum cv. Mombasa grass; Mombasa grass with concentrated supplementation based on soybean meal; Mombasa grass with concentrate containing lipids from soybean oil; and Mombasa grass with concentrate containing lipids derived from soybean grains. There were no differences (P>0.05) between the treatments for temperature, pH, thawing, cooking and total losses, shear force, sarcomere length and collagen in bulls. Nellore young bulls raised in fertilized and irrigated Mombasa grass fed Mombasa grass only or supplemented with or without addition of lipids were similar regarding meat quality.

scholarly journals Meat quality of poulards obtained from three conserved breeds of hens

2018 ◽  
Vol 18 (1) ◽  
pp. 261-280 ◽  
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 ).

scholarly journals Comparative evaluation of quality and composition of ostrich, turkey and broiler meat

2012 ◽  
Vol 28 (2) ◽  
pp. 385-392 ◽  
Author(s):  
V. Jukna ◽  
J. Klementaviciūtė ◽  
E. Meskinytė-Kausilienė ◽  
N. Peciulaitienė ◽  
M. Samborskytė ◽  
...  
Keyword(s):  
Meat Quality ◽  
Comparative Evaluation ◽  
Cholesterol Content ◽  
Water Holding Capacity ◽  
Nutritional Properties ◽  
Broiler Meat ◽  
Turkey Meat ◽  
Meat Samples ◽  
Water Holding

In this article are presented research data on comparative evaluation of meat quality of various poultry species. The study was made on 5 samples of ostrich, turkey and broiler meat. Samples were weighed 500 to 550 grams. Qualitative and nutritional properties of meat from different species of poultry were estimated. The chemical composition, pH, color, firmness, water holding capacity, cooking loss, drip loss of ostrich, turkey and broiler meat were analyzed. Meat quality studies were carried out according to generally accepted methodologies. Analyses have shown that the highest fat content was in the broiler meat (p <0.001). Ostrich, turkey and broiler meat acidity values were very similar, slightly more distinct in turkey meat (p <0.01). The lowest water holding capacity was established in ostrich, the highest in turkey meat (p <0.01). Comparison in regard to meat firmness, it was observed on the ostrich meat had the highest firmness (p <0.01). Also, the highest cholesterol content was established in the ostrich meat.

scholarly journals Aluminosilicates at different levels in rye litter and feed affect the growth and meat quality of broiler chickens

2021 ◽  
Author(s):  
Mirosław Banaszak ◽  
Jakub Biesek ◽  
Marek Adamski
Keyword(s):  
Body Weight ◽  
Protein Content ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Body Weight Gain ◽  
Management Practice ◽  
Water Holding Capacity ◽  
Group 3 ◽  
Water Holding ◽  
Group 1

AbstractLitter sanitation treatments and feed supplements that stimulate bird growth. The aim of this study was to analyse the effects of zeolite (z) and halloysite (h) in feed and rye straw litter on growth performance, meat quality in chickens. 500 males Ross 308 were allocated to 5 groups (10 replicates). Feed for groups 2–5 was supplemented with halloysite and zeolite (25:75). The content of aluminosilicates in the feed was different depending on the feeding phase: 0.5, 1, 1.5, or 2%. The following doses were used in litter: 2, 0.800 kg/m2 h; 3, 0.400 kg/m2 h and 0.400 kg/m2 z; 4, 0.800 kg/m2 z; 5, 0.200 kg/m2 h, and 0.600 kg/m2 z. Growth, and meat quality were analysed. Body weight and body weight gain were higher in groups 2–5 than in group 1, while feed intake was lower in groups 1 and 2 (p < 0.05). Body weight, the weight of carcass, and most of its elements were higher in the experimental groups (p < 0.05). Breast muscles from group 1 were characterised by better water-holding capacity and higher protein content, while those from 4 had higher content of collagen and water (p < 0.05). Breast muscles from group 3 were characterized by lower yellowness than in 2 (p < 0.05). Leg muscles from group 1 were characterized by lower redness than in 4 (p < 0.05). Water-holding capacity was better in group 3 and protein content was higher in 2 (p < 0.05). The content of fat in leg muscle was lower in all experimental groups compared to control (p < 0.05). This indicates the suitability of aluminosilicates in poultry management practice, with better growth and meat quality.

scholarly journals Carcass traits and meat quality of lamb fed on ration containing different levels of leucaena hay (Leucaena leucocephala L.)

2008 ◽  
Vol 24 (3-4) ◽  
pp. 77-92 ◽  
Author(s):  
Abd El-Aal ◽  
A.I.A. Suliman
Keyword(s):  
Body Weight ◽  
Carcass Traits ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Live Body Weight ◽  
Four Levels ◽  
Meat Samples ◽  
Cooked Meat ◽  
Water Holding

Twenty growing crossbred male lambs (? chios. ? ossimi and ? chios. ? ossimi) of 15.25 ? 2.00 kg initial average body weight and three months old were divided into four groups. All groups were fed on concentrate feed mixture plus 1% of live body weight wheat straw for 169 days. Four levels (zero, 200g, 400g and 600g) of leucaena hay were used. Final weight and carcass traits were evaluated. Color (L, a, b), proximate composition, pH, acidity, expressible water, water holding capacity, cooking loss, amino acid and minerals contents of meat were determined. Sensory evaluation of cooked meat was also evaluated. The results revealed that, Hindquarter, shoulder, and sets weight were significantly (p ? 0.05) different. Moisture, protein, fat and ash content of fresh meat were ranged from 73.72 to 76.23%, 20.06 to 20.80 %, 2.41 to 4.12% and 1.01 to 1.08%, respectively. Expressible water, water holding capacity and pH were significantly (p ? 0.05) different. No significant (p ? 0.05) differences were found in color (L, a, b), acidity and cooking loss of meat. Amino acids and minerals contents of all meat samples were varied. Cooked meat of group four had the highest scores of tenderness, juiciness, flavor and over all acceptability 4.6, 4.5, 4.4 and 4.5, respectively. This study suggested that the leucaena hay is suitable for lamb feeding. Produced lamb meat had high chemical and sensory quality.

scholarly journals Meat quality of Morada Nova lambs subjected to different feeding regimes

2016 ◽  
Vol 37 (2) ◽  
pp. 911 ◽  
Author(s):  
Antônio Clébio Ferreira da Silva ◽  
Hélio Henrique Araújo Costa ◽  
Maria Claudete Rodrigues Peres ◽  
Adaílton Camelo Costa ◽  
Diego Rodrigues de Sousa ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Meat Product ◽  
Live Weight ◽  
Water Holding Capacity ◽  
Feed Restriction ◽  
Longissimus Dorsi Muscle ◽  
Ad Libitum ◽  
Water Holding

This study aimed to evaluate the effect of pre- and post-calving feed restriction on quantitative characteristics and lipid profile of meat from Morada Nova sheep. Twenty-four male lambs from single births only, with an initial weight of 10.0 ± 3.07 kg and at four months of age, were distributed in a randomized complete design, into three groups: pre-calving restriction (R-PRE; n=8) post-calving restriction (R-POS; n=8), and ad libitum feeding (ADLI; n=8). To make up the experimental treatments, the feeding regime applied previously on the sheep in the last third of pregnancy was considered. Treatments ADLI and R-POS were composed of lambs born from ewes fed ad libitum in the last third of pregnancy. Treatment R-PRE consisted of lambs born from ewes subjected to feed restriction in the last third of pregnancy at 60% of the recommended requirements for the group of ewes feeding ad libitum. For the lambs from treatments ADLI and R-PRE, the diet was supplied allowing 20% of the total supplied as refusals. For the animals from R-POS, a 30% restriction was imposed in relation to the animals feeding ad libitum. Animals were slaughtered with an average live weight of 25 kg. Afterwards, carcasses were chilled at 4 ºC for 24 h. Meat quality measurements were taken on the right side of each carcass; pH was determined immediately after slaughter and then again after chilling. Samples of the longissimus dorsi muscle were collected and frozen at -20 ºC. Moisture, ash, protein, total lipids, water-holding capacity, and cooking loss were determined in the meat samples, which were then subjected to the shear-force test. The sensory analysis was determined by the hedonic-scale test, in which sensory parameters of tenderness, juiciness, flavor, aroma, and overall acceptability and fatty acid profile were evaluated. There was a feed-restriction effect on protein, lipids, and water-holding capacity (P0.05). Saturated fatty acid contents were affected by the treatments (P0.05). Feed restriction does not compromise the physicochemical or sensory quality of Morada Nova lambs meat, but rather provides a meat product of good acceptance.

Influence of the physical form of oat grain on the fattening results and carcass quality of White Kołuda geese

2018 ◽  
Vol 14 (1) ◽  
pp. 23-36
Author(s):  
Eugeniusz Kłopotek
Keyword(s):  
Body Weight ◽  
Carcass Quality ◽  
Feed Conversion ◽  
Group Iii ◽  
Cultivar Group ◽  
Tissue Content ◽  
Group I ◽  
Physical Form ◽  
Dressing Percentage

The aim of the study was to examine the influence of the physical form of oat grain (whole, crushed or ground grain) on the fattening results, feed conversion and carcass quality of the W-33 strain of White Kołuda (Biała Kołudzka®) geese. A total of 90 hatchlings (45 ♂♂ + 45 ♀♀) were randomly selected for the experiment. All geese were fed in the same way until the age of 14 weeks, receiving KB-1, KB-2 and KB-3 compound feeds in the amount of up to 300 g/individual/day and grass forage ad libitum. At the end of the 14th week, the geese were divided into three feeding groups (15 ♂♂ and 15 ♀♀ in each) and in the period from weeks 15 to 17, a total of 21 days, they were fed only hulled oat grain of the Rajtar cultivar. Group I received whole grain, group II crushed grain, and group III ground grain. After the fattening was completed, 5 male and 5 female geese from each of the three experimental groups were selected for slaughter analysis. The birds receiving whole oat grain had the highest body weight, weight gain from the 15th to the 17th week of life, feed conversion and dressing percentage. Male geese had higher body weight, higher muscle tissue content, and lower adipose tissue content than females (P≤0.01). The two sexes did not differ significantly in dressing percentage or content of abdominal fat.

scholarly journals Is Meat of Breeder Turkeys so Different from That of Standard Turkeys?

Foods ◽  
2018 ◽  
Vol 8 (1) ◽  
pp. 8 ◽  
Author(s):  
Pascal Chartrin ◽  
Thierry Bordeau ◽  
Estelle Godet ◽  
Karine Méteau ◽  
Jean-Christian Gicquel ◽  
...  
Keyword(s):  
Body Weight ◽  
Sexual Dimorphism ◽  
Water Holding Capacity ◽  
The Other ◽  
Male And Female ◽  
Physiological Stage ◽  
Males And Females ◽  
Sensorial Quality ◽  
Water Holding

The technological, nutritional, and sensorial quality of breasts and thighs with drumsticks of turkey male and female breeders was characterized by comparison with breasts and thighs with drumsticks of growing male and female turkeys from the Grademaker line (hybrid turkeys, n = 20 birds per sex and per physiological stage). The breeder turkeys were slaughtered at 397 and 410 days of age and 10.42 and 32.67 kg of body weight for the females and males, respectively. The standard turkeys were slaughtered at 75 and 103 days of age and 5.89 and 13.48 kg of body weight for the females and males, respectively. The differences observed between males and females on one hand and between standard and breeder turkeys on the other hand were mainly induced by differences in slaughter ages and sexual dimorphism on body weight. The meat of female breeders had characteristics close to those of female and male standard turkeys, whereas the meat of male breeders was clearly distinguishable, particularly by displaying lower tenderness and water holding capacity.

scholarly journals Carcass and meat quality of primiparous sows as related to the lactation period of 21 or 28 days and to body weight loss

2012 ◽  
Vol 81 (3) ◽  
pp. 257-262
Author(s):  
Jolanta Kapelanska ◽  
Salomea Grajewska ◽  
Maria Bocian ◽  
Hanna Jankowiak ◽  
Wojciech Kapelanski
Keyword(s):  
Weight Loss ◽  
Body Weight ◽  
Meat Quality ◽  
Body Weight Loss ◽  
Carcass Quality ◽  
Lactation Period ◽  
Weight Losses ◽  
Lower Protein ◽  
Water Holding

The study included 70 primiparous sows nursing piglets for 21 days and 30 sows nursing piglets for 28 days. Body weight of the sows was recorded at mating, farrowing, weaning and slaughter. The assessment covered the degree of sow body weight loss and its influence on carcass and meat quality as related to the lactation period and to the extent of lactation body loss below 5%, from 5 to 10% and over 10% of body weight. Carcass quality as well as physicochemical meat traits were also subjected to evaluation. Extending the nursing period from 21 to 28 days increased the average lactation body weight loss from 7.88 to 8.50% (P ≤ 0.01). This did not influence the carcass quality in any noticeable way; nonetheless, some meat traits did yield less favourable results. These were related to the electric conductivity of the meat as well as its water holding capacity and colour (P ≤ 0.01). The same undesirable tendency was observed in the group of sows with body weight losses exceeding 10%. It resulted in the decrease of backfat thickness (P ≤ 0.01) and reduction of certain meat traits, particularly lower protein content (P ≤ 0.05). Lower carcass fatness of primiparous sows is a beneficial trait in preparation of a heavy pig for slaughter.

Sign in / Sign up

Export Citation Format

Share Document