scholarly journals Carcass traits and meat quality of different slow growing and fast growing broiler chickens

2017 ◽  
Vol 9 (4) ◽  
pp. 351-357
Author(s):  
M. Oblakova ◽  
N. Mincheva ◽  
P. Hristakieva ◽  
I. Ivanova ◽  
M. Lalev ◽  
...  
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Carcass Traits ◽  
Fast Growing ◽  
Slow Growing

scholarly journals Partial Substitution of Fermented Soybean Meal for Soybean Meal Influences the Carcass Traits and Meat Quality of Broiler Chickens

Animals ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 225 ◽  
Author(s):  
Shuangshuang Guo ◽  
Yuanke Zhang ◽  
Qiang Cheng ◽  
Jingyun Xv ◽  
Yongqing Hou ◽  
...  
Keyword(s):  
Amino Acids ◽  
Meat Quality ◽  
Soybean Meal ◽  
Free Amino Acids ◽  
Free Amino ◽  
Broiler Chickens ◽  
Carcass Traits ◽  
Fermented Soybean Meal ◽  
Fermented Soybean

The usage of fermented soybean meal (FSBM) in poultry feed is limited due to the high cost. The present study was conducted to examine the carcass traits and meat quality of broiler chickens that were fed diets with partial replacement of soybean meal (SBM) with FSBM. The 336 one-day-old chicks were assigned to four groups with 0% (control), 2.5%, 5.0%, and 7.5% FSBM addition in corn-SBM-based diets. Compared with the control, 2.5% and 5.0% FSBM decreased leg muscle yield, breast drip loss, and cooking loss (p < 0.05). The 7.5% FSBM increased the ultimate pH of breast and thigh muscles, and all FSBM treatments decreased muscle lightness and breast malondialdehyde content (p < 0.05). The 2.5% FSBM increased breast total superoxide dismutase activity, while 7.5% FSBM reduced breast hydrogen peroxide level (p < 0.05). All FSBM treatments elevated breast contents of bitter and sour tasting amino acids, and 2.5% and 7.5% FSBM increased breast glutamic acid and total free amino acids (p < 0.05). The 5.0% and 7.5% FSBM elevated thigh isoleucine and leucine contents (p < 0.05). In conclusion, FSBM replacing SBM affected meat quality with the decrease of lightness and increase of pH, water-holding capacity, antioxidant properties, and free amino acids.

scholarly journals Growth Performance, Carcass Traits and Meat Quality of Slower-growing and Fast-growing Chickens Raised with and without Outdoor Access

2011 ◽  
Vol 24 (10) ◽  
pp. 1407-1416 ◽  
Author(s):  
Dariusz Mikulski ◽  
Joanna Celej ◽  
Jan Jankowski ◽  
Teresa Majewska ◽  
Marzena Mikulska
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Carcass Traits ◽  
Fast Growing

scholarly journals Influence of rearing system and sex on carcass traits and meat quality of broiler chickens

2019 ◽  
Vol 47 (1) ◽  
pp. 333-338 ◽  
Author(s):  
Dorota Cygan-Szczegielniak ◽  
Giuseppe Maiorano ◽  
Bogdan Janicki ◽  
Mateusz Buzała ◽  
Karolina Stasiak ◽  
...  
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Carcass Traits

scholarly journals Digestible Lysine Requirements the Performance, Carcass Traits and Breast Meat Quality of Slow-Growing Broilers

2018 ◽  
Vol 20 (3) ◽  
pp. 555-564 ◽  
Author(s):  
RJM Brasil ◽  
CAR Lima ◽  
NJB Machado ◽  
FA Curvello ◽  
DV Quaresma ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Breast Meat ◽  
Slow Growing

scholarly journals Effect of slaughter age on performance and meat quality of slow-growing broiler chickens

2012 ◽  
Vol 12 (4) ◽  
pp. 621-631 ◽  
Author(s):  
Katarzyna Połtowicz
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Growth Efficiency ◽  
Technological Properties ◽  
Leg Muscles ◽  
Slaughter Age ◽  
Water Holding ◽  
Slow Growing ◽  
Range Test

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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