The effect of sex and rearing system on carcass composition and cut yields of broiler chickens

The objective of this study is an analysis of meat quality in broilers of standard fast-growing hybrid Hybro G, reared in two different non-industrial systems (extensive rearing in a poultry house or “extensive indoor” system and rearing in a poultry house using a free range or “free-range” system). Quality parameters, i.e. proportions of basic carcass parts (breasts, drumsticks and thighs), abdominal fat, and proportions of basic tissues (muscles, bones and skin) in more valuable carcass parts, were investigated. The aim of the investigation was to analyse the effect of the two non-industrial rearing systems and broiler sex on the above-mentioned traits of broiler meat quality. The used rearing systems (free-range and extensive indoor ones) did not have a statistically significant effect on the proportions of major basic carcass parts and of abdominal fat in broiler chickens (P > 0.05). Heavier carcasses at slaughter (on the 56<sup>th</sup> day of fattening) were recorded in the male broilers compared to the female ones, the differences being statistically significant (P < 0.01). The drumstick proportion in the male broiler carcasses was statistically significantly higher (P < 0.05) than the proportion in the female broilers. The interaction between the investigated effects (of sex and rearing system) did not exert a statistically significant effect on the proportions of major basic carcass parts and abdominal fat in broiler chickens (P > 0.05). The rearing system (free-range and extensive indoor) and the interaction between the investigated effects (of sex and rearing system) did not affect statistically significantly the differences expressed in the meat, skin and bone proportions in breasts, drumsticks and thighs of the broilers (P > 0.05). The sex effect on the skin proportions in breasts, drumsticks and thighs was not statistically significant (P > 0.05). Average muscle proportions in drumsticks and thighs of the female broilers were statistically highly significantly (P < 0.01) and significantly (P < 0.05) higher compared to those in the male broilers. Average bone proportions in the breasts of the male broilers were statistically significantly higher (P < 0.05) than those in the female ones, and statistically highly significantly higher (P < 0.01) in drumsticks and thighs.  

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The effects of season and rearing systems on meat quality traits

Czech Journal of Animal Science ◽

10.17221/3953-cjas ◽

2011 ◽

Vol 51 (No. 8) ◽

pp. 369-374 ◽

Cited By ~ 9

Author(s):

S. Bogosavljević-Bosković ◽

V. Kurćubić ◽

M. Petrović ◽

V. Dosković

Keyword(s):

Meat Quality ◽

Lipid Content ◽

Summer Season ◽

Muscular Tissue ◽

Quality Traits ◽

Broiler Meat ◽

Free Range ◽

Meat Quality Traits ◽

Broiler Meat Quality ◽

Intensive System

With the aim to examine the effect of season and rearing system on major broiler meat quality traits appropriate experimental investigations were conducted. Trial material included a total of 800 one-day-old broilers of the Hybro line hybrid. The experiment was organized in two replications, as trial I (conducted in the spring season) and trial II (conducted in the summer season). Two broiler fattening methods were employed, the intensive and semi-intensive one (using free-range rearing). The experimental chicks were slaughtered after seven weeks of fattening. Following the fattening period, 60 broilers (30 broilers from each experimental group) were chosen at random and slaughtered, with the aim of examining major broiler meat quality traits. At the slaughter line, determination of meat quantitative traits was done accompanied by sampling for chemical analyses. The rearing systems (intensive and semi-intensive system) affected significantly (P < 0.05) the proportion of class I meat in the broilers reared under the semi-intensive system, whereas in the class II and III meat proportions the rearing system did not exert any statistically significant effect (P > 0.05). The broilers reared under the semi-intensive system had a 1.44% higher proportion of muscular tissue on average than the intensively reared ones (P < 0.01). The bone and skin proportion was 0.82 and 0.67% lower in the broilers reared by the semi-intensive method (P < 0.05). The differences between the results of two trials organised at different seasons were not statistically significant (P > 0.05). The broilers reared semi-intensively had a statistically highly significantly higher protein proportion (P < 0.01) in breasts, drumsticks and thighs compared to the intensively reared broilers. The broilers reared in the summer season had higher breast and drumstick proportions (P < 0.01) as well as a higher thigh proportion (P < 0.05). The effect of both the season and the rearing system on the lipid content in the breasts, thighs and drumsticks was statistically highly significant (P < 0.01). The lipid content in the breasts, thighs and drumsticks was higher in the broilers during the summer season as well as in the intensively reared chicken. Finally, having thoroughly examined the research results, or more precisely, considering the established advantages in terms of the meat quality, the use of the free-range broiler rearing system can be deemed scientifically and professionally justifiable.  

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Performance, meat quality and fatty acid profile of broiler chickens fed mixed semi-purified glycerin

Animal Production Science ◽

10.1071/an17357 ◽

2019 ◽

Vol 59 (2) ◽

pp. 295 ◽

Cited By ~ 1

Author(s):

E. R. M. Garcia ◽

A. E. Murakami ◽

I. C. Ospina-Rojas ◽

A. F. Q. G. Guerra

Keyword(s):

Fatty Acid ◽

Meat Quality ◽

Fatty Acid Profile ◽

Broiler Chickens ◽

Broiler Chicks ◽

Glycerol Concentration ◽

Broiler Meat ◽

Serum Glycerol ◽

Inclusion Level ◽

Broiler Meat Quality

The aim of the present study was to evaluate the effects of the inclusion of mixed (animal and vegetable sources) semi-purified glycerin (MSPG) in broiler diets on performance, litter moisture, serum glycerol concentration, carcass and parts yields, meat quality, and the fatty acid profile. In total, 576 1-day-old male Cobb 500 broiler chicks were distributed in a completely randomised design into four treatments (0%, 2.5%, 5.0% and 7.5% dietary inclusion levels of MSPG, as-fed basis), with six replicate pens of 24 birds each. The apparent metabolisable energy corrected for nitrogen balance and energy metabolisability coefficient values of the MSPG were 12.33 MJ/kg DM and 81.61% respectively. There was no significant (P > 0.05) effect of the MSPG concentration on the performance, and carcass and parts yields or broiler meat-quality variables, except for thigh meat colour, in which the yellowness value (b*) decreased linearly (P < 0.05) with an increasing inclusion level of MSPG. Litter moisture and serum glycerol increased linearly (P < 0.05) and the lipid profile of the thigh and drumstick meat of broilers at 42 days of age was slightly altered (P < 0.05) with an increasing MSPG. Mixed semi-purified glycerin can be used at up to 7.5% in broiler diets without impairing performance, meat quality, carcass and parts yields from 1 to 42 days of age. However, special attention should be paid to litter moisture.

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Preslaughter Transport Effect on Broiler Meat Quality and Post-mortem Glycolysis Metabolism of Muscles with Different Fiber Types

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.7b04193 ◽

2017 ◽

Vol 65 (47) ◽

pp. 10310-10316 ◽

Cited By ~ 4

Author(s):

Xiaofei Wang ◽

Jiaolong Li ◽

Jiahui Cong ◽

Xiangxing Chen ◽

Xudong Zhu ◽

...

Keyword(s):

Meat Quality ◽

Fiber Types ◽

Post Mortem ◽

Broiler Meat ◽

Transport Effect ◽

Broiler Meat Quality

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Broiler meat quality after micellized forms of vitamins inclusion in their d

Poultry and Chicken Products ◽

10.30975/2073-4999-2021-23-6-7-10 ◽

2021 ◽

Vol 23 (6) ◽

pp. 7-10

Author(s):

E.N. Andrianova ◽

◽

I.A. Yegorov ◽

A.V. Samoylov ◽

Ye.M. Volochayeva ◽

...

Keyword(s):

Meat Quality ◽

Broiler Meat ◽

Broiler Meat Quality

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Effect of hyperthermia in growing broiler chickens on meat quality

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200010814 ◽

2005 ◽

Vol 2005 ◽

pp. 170-170 ◽

Cited By ~ 1

Author(s):

K. Połtowicz ◽

E. Sosnówka-Czajka

Keyword(s):

Meat Quality ◽

Broiler Chickens ◽

Growth Period ◽

Poultry Meat ◽

Technological Parameters ◽

Broiler Meat ◽

Physico Chemical ◽

Negative Effect ◽

Chemical Traits ◽

Induced Changes

During growth period of 6 to 7 weeks, broiler chickens are exposed to different stressors, the effects of which are dependent on the type, duration and intensity of stress that affects the bird. Stress-induced changes in muscular metabolism alter the physico-chemical traits of meat, thus affecting its quality (Ali et al., 1999). The negative effect of ante-mortem thermal stress on the quality of broiler meat has been the object of many studies and is relatively well documented (Warriss et al., 1999). There is a scarcity of data on whether and to what degree hyperthermia in growing chickens affects the technological parameters of poultry meat. Therefore we carried out an experiment to determine the effect of 5-day heat stress in 4-week-old broiler chickens on their later meat quality.

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Effects of Simple and Microencapsulated Lactobacillus acidophilus With or Without Inulin on the Broiler Meat Quality Infected by Avian Influenza Virus (H9N2)

Probiotics and Antimicrobial Proteins ◽

10.1007/s12602-016-9224-z ◽

2016 ◽

Vol 8 (4) ◽

pp. 221-228 ◽

Cited By ~ 4

Author(s):

Seyedeh Leila Poorbaghi ◽

Hamidreza Gheisari ◽

Habibollah Dadras ◽

Masood Sepehrimanesh ◽

Ali Zolfaghari

Keyword(s):

Influenza Virus ◽

Avian Influenza ◽

Avian Influenza Virus ◽

Meat Quality ◽

Lactobacillus Acidophilus ◽

Broiler Meat ◽

Broiler Meat Quality

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Effects of different heat stress periods on various blood and meat quality parameters in young Arbor Acer broiler chickens

Canadian Journal of Animal Science ◽

10.4141/cjas2013-041 ◽

2013 ◽

Vol 93 (4) ◽

pp. 453-460 ◽

Cited By ~ 19

Author(s):

Shu Tang ◽

Jimian Yu ◽

Miao Zhang ◽

Endong Bao

Keyword(s):

Heat Stress ◽

Meat Quality ◽

Shear Force ◽

Broiler Chickens ◽

Plasma Concentrations ◽

Membrane Integrity ◽

Muscle Metabolism ◽

Quality Parameters ◽

Economic Losses ◽

Clear Understanding

Tang, S., Yu, J., Zhang, M. and Bao, E. 2013. Effects of different heat stress periods on various blood and meat quality parameters in young Arbor Acer broiler chickens. Can. J. Anim. Sci. 93: 453–460. Heat stress can influence muscle metabolism and meat quality in animals reared for food production. From a commercial perspective, understanding the mechanism of this effect is clearly necessary. The aim of this study was to investigate the effects of different heat stress periods on serum metabolites and chicken meat quality (n=120). Plasma indicators creatine kinase (CK), glutamic-pyruvic transaminase (GPT), glutamic-oxaloacetic transaminase (GOT), insulin and glucagon and meat quality (pH, expressible moisture, cooking losses, shear force values) were evaluated. Compared with controls, the concentrations of CK and GPT increased (P<0.01) after 2 and 3 h of heat stress, respectively, whereas plasma insulin and glucagon decreased after 1 and 5 h of heat stress, respectively. The immediate pH (pHi) and ultimate pH (pHu) of the pectoralis muscles decreased (P<0.01) after 1 and 2 h of exposure to heat stress, respectively. Cooking loss, expressible moisture and shear force value increased (P<0.01) after 3, 2, and 1 h of heat stress, respectively. These data indicate that elevated plasma concentrations of CK and GPT can be used as parameters for assessing the stress level to which broilers are exposed before slaughter. The preslaughter exposure of broiler chickens to heat stress can alter muscle metabolism and membrane integrity, leading to undesirable meat characteristics. Thus, a clear understanding of the mechanisms underlying these processes will contribute to the determination of prevention strategies and the avoidance of the associated economic losses.

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