Evaluation of Growth, Carcass and Meat Quality of a Two-way Cross Developed for Rural Poultry Farming

2020 ◽  
Author(s):  
U. Rajkumar ◽  
L.L.L. Prince ◽  
Santosh Haunshi ◽  
Chandan Paswan ◽  
M. Muthukumar
Keyword(s):  
Body Weight ◽  
Meat Quality ◽  
The Body ◽  
Consumer Acceptability ◽  
Breast Meat ◽  
Dual Purpose ◽  
Hydroxy Proline ◽  
Poultry Farming ◽  
Rural Poultry

Background: Rural poultry farming with improved dual purpose chicken varieties is fast growing in the country. The meat quality of cocks and its acceptance by the consumer is important for its propagation as dual purpose variety. The two way cross produced by PD-1 xPD-4 (improved Aseel) was evaluated for growth, carcass and meat quality.Metohds: The growth, carcass and meat quality traits were evaluated in a two way cross developed and propagated for rural poultry farming at ICAR-Directorate of Poultry Research, Rajendranagar, Hyderabad, Telangana. The data collected on 232 birds for growth, 40 birds for carcass and 20 birds for meat quality were utilized for the study. Result: The body weight and shank length significantly (P£0.05) differed between the sexes from six weeks onwards with higher (P£0.05) body weights and longer shanks in males. The six week body weight and shank length were 578.23±8.22g and 78.93±6.22 mm in males and 548.28±7.20 g and 76.15±5.28 mm in females, respectively. The Least squares means for body weight at 12 weeks of age in males and females were 1652.61±21.49 and 1367.86 ±14.99 g, respectively. Males had strong legs with significantly (P£0.05) high proportion of thigh meat. The effect of sex was non-significant on Dressing percentage (DP), neck, back and breast meat proportions. The DP was 71.12±0.22% in males and 72.51±0.43 % in females, respectively. The bone proportion was higher (P£0.05) in males. Abdominal fat proportion was significantly (P£0.05) higher in pullets. Feather proportion was higher (P£0.05) in males. Sex did not show any significant variation on the pH, Shear force value (SFV) and Hydroxy Proline (HP) values. The yellowness (b*) differed (P£0.05) between the sexes and it was lower in males. The fat and moisture content differed significantly (P£0.05) between the sexes. Fat proportion was higher (P£0.05) in females (3.57±0.05) than in males (2.97±0.01). Protein and ash proportions were similar in both the sexes. The sensory attributes ranged from 6.55 to 7.15 on an eight point scale in two-way cross meat indicating better consumer acceptability. The study concluded that, two-way cross with ideal growth, carcass and optimum meat quality and reasonable consumer acceptability may be a suitable variety for propagating in rural and tribal areas under free range backyard conditions. 

scholarly journals Capon Production – Breeding Stock, Rooster Castration And Rearing Methods, And Meat Quality – A Review

2014 ◽  
Vol 14 (4) ◽  
pp. 769-777 ◽  
Author(s):  
Jolanta Calik
Keyword(s):  
Body Weight ◽  
Meat Quality ◽  
Egg Production ◽  
The Body ◽  
Meat Production ◽  
Religious Ritual ◽  
Resources Conservation ◽  
Hatching Eggs ◽  
Rearing Methods

Abstract Over the last decade, there has been an increased consumer interest in niche food products with special aroma and flavour, and rich in nutrients. Poland has a large (19 lines) and valuable collection of laying hens enrolled in the genetic resources conservation programme. Research to date has shown these hen breeds to vary in phenotype, productivity, and biological quality of hatching eggs and meat. A significant problem in using hens for both egg and meat production is that the number of unwanted cockerels increases with increasing intensity of egg production. This problem can be overcome by castration of cockerels. Roosters were sterilized long before Christ, first as a religious ritual and then to increase the body weight of birds. The qualities of capon meat were noticed much later when it turned out to be more delicate, juicy and tender compared to rooster meat. The aim of this paper was to review the literature on capon production, including the effects of castration on the bird’s body and on the quality of meat obtained.

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 Optimization of lambs feeding in hilly-mountainous region of Serbia

2004 ◽  
Vol 20 (1-2) ◽  
pp. 89-92 ◽  
Author(s):  
Ratimir Cmiljanic ◽  
Miroslav Zujovic ◽  
Zlatica Pavlovski ◽  
Snezana Trenkovski
Keyword(s):  
Body Weight ◽  
Weight Gain ◽  
Meat Quality ◽  
Diet Composition ◽  
Body Weight Gain ◽  
The Body ◽  
Mountainous Region ◽  
Feed Conversion ◽  
Feeding Systems

The paper gives review on more recent research into the influence of nutrition on production results in fattening lambs. The results regarding the influence of feeding systems and diet composition on body weight gain feed conversion and meat quality in fattening lambs are given. Obtained results show that with suitable feeding system the body weight gain and feed conversion can be increased by 19-21% and 10-17% respectively. Besides, in this way the quality of lamb meat can be improved as well. The research showed that in hilly-mountainous region of Serbia, with 90 day old lambs on proper nutrition system the lambs of body mass of 23,0-25,0 kg with excellent meat quality can be produced.

scholarly journals Breast meat quality of turkey breeder hens at disposal age affected by deep pectoral myopathy

2021 ◽  
pp. 101259
Author(s):  
Érika Nayara Freire Cavalcanti ◽  
Aline Giampietro-Ganeco ◽  
Juliana L.M. Mello ◽  
Heloisa A. Fidelis ◽  
Rodrigo F. Oliveira ◽  
...  
Keyword(s):  
Meat Quality ◽  
Breast Meat ◽  
Breeder Hens

PSV-20 The Effect of Black Pepper (Piperine) Extract Supplementation on Growth Performance, Nutrient Digestibility, Fecal Microbial, Fecal Gas Emission, and Meat Quality of Finishing Pigs

2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 195-196
Author(s):  
Vetriselvi Sampath ◽  
Hyun Ju Park ◽  
Inho Kim ◽  
Huan Wang ◽  
Raihanul Hoque
Keyword(s):  
Body Weight ◽  
Growth Performance ◽  
Meat Quality ◽  
Black Pepper ◽  
Linear Increase ◽  
Nutrient Digestibility ◽  
Finishing Pigs ◽  
Gas Emission ◽  
Dietary Treatments

Abstract The study was conducted to assess the effect of black pepper (BP) supplementation on the growth performance, nutrient digestibility, fecal microbial, fecal gas emission, and meat quality of finishing pigs. A total of 180 crossbred [(Landrace × Yorkshire) × Duroc] finishing pigs with average initial body weight (BW) of 53.72 ± 1.42 kg were used in 10-week trial and allotted to 6 dietary treatments (6 replications pens/treatment with 5 pigs per pen). The dietary treatments were: CON (basal diet), TRT1- CON + 0.025% BP, TRT2- CON + 0.05% BP, TRT3- CON + 0.1% BP, TRT4- CON + 0.2% BP, TRT5- CON + 0.4% BP. A linear increase (P = 0.0380, 0.0061) in body weight gain (BWG) and average daily gain (ADG) were observed respectively, during the overall trial in pigs fed BP supplemented diet compared to control. The dietary supplementation of BP showed a linear increase (P=0.0065) in gain and feed ratio (G: F) at week 10. However, there were no significant results observed on average daily feed intake (ADFI) during the overall experiment. The total tract digestibility of dry matter (DM) was linearly improved (P=0.0531) in BP treatment groups compared to control. In addition, BP diet supplementation had linearly increased fecal Lactobacillus counts (P=0.0482) and decreased E. coli counts (P=0.0306) in pigs at week 10. Furthermore, NH3, methyl mercaptans, and acetic acid was linearly decreased (P=0.0227, 0.0555,0.0541) in pigs fed BP supplementation compare to control. The inclusion of BP supplementation in pigs diet had linearly increased (P=0.0146) the backfat thickness at week 10. Thus, we concluded that BP supplementation had positively enhanced the growth performance, nutrient digestibility, fecal microbial, fecal gas emission, and meat quality of finishing pigs.

Evaluation of the meat quality of chickens of the egg-meat direction of productivity, for promising use in organic production

2022 ◽  
pp. 42-47
Author(s):  
Z. Fedorova
Keyword(s):  
Meat Quality ◽  
Individual Characteristics ◽  
Organic Production ◽  
The Body ◽  
Early Assessment ◽  
Juvenile Period ◽  
Daily Growth ◽  
Meat Productivity ◽  
Age Studies

Purpose: studying the features of the formation of signs of meat productivity in chickens of the egg-meat direction in the juvenile period in ontogenesis and fixing the most informative age for early assessment of meat qualities.Materials and methods. Young grew in group cells of a 3-tier cellular battery. The dynamics of growth and the development of exterior and interior indicators, characterizing meat productivity in ontogenesis in the young of the Pushkin breed of chickens, which refers to an egg-meat type on productivity through periodic (every 2 weeks) weighing and taking protections of the physique in 100 heads of young people. On 21 heads, an anatomical cutting was carried out at which the mass of the heart, liver, two parts of the stomach (muscular, iron), the sum of the muscles (femur, crus, metatisium) took into account. The development of meat forms of the physique to determine the age and individual characteristics was determined using exterior articles of industrial (the length of the body, the length of the keel, the gripping of the chest, the length of the leg, hips, plus). Prombs were taken from the entire experienced livestock, together with weighing, every 2 weeks. In order to find the most informative age for an early estimate of meat quality, which would characterize meat productivity at an older age, the correlation was calculated between the industrial over the age periods and the mass of muscles at 16 weeks.Results. The dynamics of the average daily growth of the living mass and the mass of the carved carcass in the roosters was uneven. Until 8-week age, the average daily increase increased, then began to decline until 14 weeks of age, during 16-week aged an average increase increased dramatically. The dynamics of average daily growths in the roosters of individual muscles was similar, namely, from 4 to 8-week age, high rates of average daily growth were noted, and from 8 to 14 months of age there is a decrease, and then again activation of growth. Studies have shown that the growth of the skeleton is slowed down by 14 weeks. The dynamics of the average daily growth of internal organs in the roosters in the juvenile period occurs asynchronously. The greatest intensity of the growth of the heart, liver and stomach was observed on a 8-week age. Studies have shown that the stomach is most intensively developing up to 8 weeks, then development is braked sharply.Conclusion. Based on the data obtained, it can be concluded that for the preliminary selection of chickens of the egg-meat direction of cultivation with the best genetic potential for meat productivity, it is possible at 8 weeks old, but the final rating should be carried out no earlier than 14-week age. The estimation of meat qualities in a 14-week age should be carried out on the basis of live masses and industrial, namely, the oblique length of the body, the girth plus, the length of the leg, the preliminary estimate can be done in such a precursor, as the slanting the length of the body, the length of the leg and girth plus.

scholarly journals Significance of pH-value for meat quality of broilers: Influence of breed lines

2013 ◽  
Vol 67 (1-2) ◽  
pp. 67-73 ◽  
Author(s):  
M. Ristic ◽  
K. Damme
Keyword(s):  
Meat Quality ◽  
Ph Value ◽  
Storage Period ◽  
Breeding Line ◽  
Breast Meat ◽  
Ph Values ◽  
And Gender

For determination of poultry quality shortly after slaughtering, physical criteria (pH-value, conductivity, colour, juice retention) are of importance. However, they are affected by breeding, transport, cooling and the storage period. PH-values of breast meat (genetically structured material) were recorded shortly after slaughtering (15 min p.m.) and differences between breeding line and gender were found (n=5109). The pH1-values ranged from 5.50 to 6.79. Male broilers showed significantly lower pH1-values than female ones (6.02:6.10). There were also significant differences concerning breeding line and gender. Meat quality (PSE, DFD) of broilers can be recorded quickly and accurately determining the pH1-value of breast meat. Threshold ranges to be considered are ? 5.8 (PSE), 5.9-6.2 (standard meat properties) and ? 6.3 (DFD). This classification is not to be compared to the deviation of pork.

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.

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