The effects of mineral adsorbents added to broilers diet on breast meat quality

The aim of these investigations was to determine the influence of mineral adsorbents ?Minazel? and ?Minazel Plus? added into broiler diet, on the carcass quality and nutritional, technological and sensory properties of breast meat. The examination was done on Cobb 500 provenience divided into 4 groups: control group C (fed without addition of mineral adsorbent), experimental group E I (0.5% of Minazel), experimental group E II (0.2% of Minazel Plus), experimental group E III (0.3% of Minazel Plus). The results showed that the broilers fed with the addition of mineral adsorbents, had a higher (P < 0.01) mass of chilled carcass ?ready to grill? and breast mass, than the broilers of the control group. Based on the parameters and criteria for defining the quality of chicken breast meat (pHu and L*) it can be concluded that meat of all groups had in average "normal" quality. According to the results of sensory analyzed roasted breast meat, meat of experimental groups had preferable smell and tenderness.

Download Full-text

Carcass and breast meat quality of broilers feed with extruded corn

Biotechnology in Animal Husbandry ◽

10.2298/bah1104697d ◽

2011 ◽

Vol 27 (4) ◽

pp. 1697-1703 ◽

Cited By ~ 1

Author(s):

N. Dzinic ◽

Dj. Okanovic ◽

M. Jokanovic ◽

T. Tasic ◽

V. Tomovic ◽

...

Keyword(s):

Meat Quality ◽

Sensory Quality ◽

Carcass Weight ◽

Chicken Breast ◽

Control Group ◽

Breast Meat ◽

Experimental Group ◽

Chicken Breast Meat

The aim of this paper was to investigate the carcass and breast meat (nutritional, technological and sensory) quality of chickens (line ROSS 308) fed extruded corn. It was concluded that a diet with extruded corn increases chilled carcass weight and the share of breast meat in chilled carcass. Also, the breast meat of experimental group contains more protein and less free fat comparing to the control group. Based on the parameters and criteria for defining the quality of chicken breast meat (pHu and L

Download Full-text

Effect of ground paprika and its oleoresin on marinated chicken breast meat quality

Acta periodica technologica ◽

10.2298/apt1142055j ◽

2011 ◽

pp. 55-62 ◽

Cited By ~ 1

Author(s):

Marija Jokanovic ◽

Natalija Dzinic ◽

Vladimir Tomovic ◽

Snezana Savatic ◽

Tatjana Tasic ◽

...

Keyword(s):

Meat Quality ◽

Meat Products ◽

Sensory Properties ◽

Cooking Loss ◽

Chicken Breast ◽

Control Group ◽

Breast Meat ◽

Paprika Oleoresin ◽

Experimental Group ◽

Chicken Breast Meat

The still-marinating process is a simplified technology used to tenderize and to improve the flavour, colour and juiciness of meat products. The effects of marinade type, addition of ground paprika (P) or paprika oleoresin (O), on the instrumental and sensory properties of cooked marinated chicken fillets were investigated. It was observed that marinade uptake was greater (P > 0.05) for the fillets marinated with paprika oleoresin. Cooking loss was lowest for experimental group O, and signifycantly lower (P<0.05) comparing to control group. Determined L

Download Full-text

Effect of partial substitution of standard meal in chicken feed by rape seed on carcass and meat quality

Biotechnology in Animal Husbandry ◽

10.2298/bah0702323d ◽

2007 ◽

Vol 23 (5-6-2) ◽

pp. 323-329

Author(s):

N. Dzinic ◽

Lj. Petrovic ◽

V. Tomovic ◽

T. Tasic ◽

S. Filipovic

Keyword(s):

Meat Quality ◽

Corn Germ ◽

Partial Substitution ◽

Chicken Breast ◽

Control Group ◽

Breast Meat ◽

Rape Seed ◽

Nutritive Quality ◽

Breast Meat Yield

Effect of partial substitution of crushed soybean by different portions of rape seed on yield and chicken breast quality (nutritive and technological) was investigated in the paper. ROSS 308 hybrids were used for investigations. Control group (K) was fed with standard mixture and experimental groups with mixture in which crushed soybean partially substituted by 10% (O1), 15% (O2) and 20% (O3) extruded rape seed (EZUR). Rape seed was extruded with corn germ in ratio 50:50. It was concluded that there are no significant differences in breast meat yield between control and experimental groups (P > 0.05). The changes in chicken meal had no influence (P > 0.05) on nutritive quality of breast meat (the contents on protein, connective tissue protein, free fat and total ash). Additionally was found that the technological quality of breast meat of the control and experimental groups averagely corresponds to "normal" meat quality considering the parameters and criteria for quality determination (pHu, L*, water holding capacity).

Download Full-text

The Influence of Garlic Powder in Broiler Feed on Carcass and Breast Meat Quality

Quality of Life (Banja Luka) - APEIRON ◽

10.7251/qol1303055dz ◽

2013 ◽

Vol 8 (3-4) ◽

Cited By ~ 1

Author(s):

Natalija Džinić ◽

Đorđe Okanović ◽

Marija Jokanović ◽

Vladimir Tomović ◽

Dragan Palić

Keyword(s):

Chicken Breast ◽

Control Group ◽

Breast Meat ◽

Garlic Powder ◽

Cholesterol Levels ◽

Nutritive Quality ◽

Technological Quality ◽

Broiler Breast ◽

Experimental Group

In this study the carcass and quality (nutritive, technological and sensory) of broiler breast meat were analysed. Hubbard chickens were used for investigations (n=200). There were two groups of samples: control group (C) chickens fed with standard mixture, and experimental group (E) chickens fed with standard feed mixture supplemented with 2% of garlic powder. The trial lasted 42 days. Experimental group had higher (p<0.05) meat yield in chickens breast, but significant effect of garlic addition on nutritive quality of chicken breast meat were not noted. In the breast meat of the experimental group E significantly (P < 0.05) higher protein content and lower (P < 0.05) fat content, compared to control (C), was found. Cholesterol levels in breast meat of the experimental group E (46.1 mg/100g) was significantly lower (P < 0.05) compared to the control group (60.1 mg/100g). The average technological quality of breast meat of groups regarding to pHk, as the parameter and criteria for determining the quality of breast meat corresponds to PSE. The average technological quality of breast meat of control and experimental group according to colouru (L*), as the parameter and criteria for determining the quality of breast meat, corresponds to “normal quality”. According to results of sensory analyzes, roasted breast meat of the experimental group had significantly (P < 0.01) preferable juiciness and tenderness.

Download Full-text

Quality of breast meat from broiler chickens raised in Brazil affected by white striping myopathy

Research Society and Development ◽

10.33448/rsd-v10i2.12637 ◽

2021 ◽

Vol 10 (2) ◽

pp. e42210212637

Author(s):

Juliana Lolli Malagoli de Mello ◽

Rodrigo Alves de Souza ◽

Fábio Borba Ferrari ◽

Erika Nayara Freire Cavalcanti ◽

Rodrigo Fortunato de Oliveira ◽

...

Keyword(s):

Meat Quality ◽

Broiler Chickens ◽

Pectoralis Major Muscle ◽

Chicken Breast ◽

Breast Meat ◽

White Striping ◽

Severe Degree ◽

Chicken Breast Meat ◽

Severity Degree

The aim of this study was to characterize the breast meat from broilers affected by the white striping myopathy and examine its influence on meat quality. 180 breast samples from male broilers, slaughtered at 42-d-old, were used. Samples were classified according to the severity degree of apparent white stripes on the Pectoralis major muscle surface (“normal” [n=60], “moderate” [n=60], or “severe” [n=60]). Birds affected by the myopathy produced breast meat with higher L*, a* and b* values on the outer surface. Cooking loss decreased as the severity degree increased (30.94% [normal] to 21.65% [severe]). Toughness increased in the samples classified as moderately and severely affected. There was also an increase in the concentrations of lipids (1.60% [normal] to 2.57% [affected samples], on average), cholesterol (84.60 mg/100 g [normal] to 91.73 mg/100 g [severe degree]) and collagen as the severity degree increased. Although there are statistical differences for some evaluated parameters and, even so, these results are considered numerically normal based on previously published literature, we emphasize that the white striping abnormality alters chicken breast meat quality, especially regarding to the protein and fat concentrations, which can offer consumers products with nutritional quality different from the average specified on the packaging.

Download Full-text

Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast

Animals ◽

10.3390/ani11020513 ◽

2021 ◽

Vol 11 (2) ◽

pp. 513

Author(s):

Rodrigo Fortunato de Oliveira ◽

Maísa Santos Fávero ◽

Juliana Lolli Malagoli de Mello ◽

Fábio Borba Ferrari ◽

Erika Nayara Freire Cavalcanti ◽

...

Keyword(s):

Protein Concentration ◽

Chicken Breast ◽

Moderate Degree ◽

Breast Meat ◽

Moisture Concentration ◽

Severe Degree ◽

Wooden Breast ◽

Taste And Smell ◽

Chicken Breast Meat

The aim of this study was to examine the effects of storage on the quality of sausages made with breast from chickens affected by wooden breast myopathy (WBM). Breast samples from male broilers slaughtered at 48 days old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree samples (hardness over the entire length of the breast) were processed into sausages and evaluated prior to storage and after being vacuum-packed and stored for 7, 14, 21 and 28 days at 4 °C. There was a decrease (p < 0.001) in pH and an increase (p < 0.001) in cooking weight loss in samples of sausages, regardless of the myopathy, after 28 days of storage. Sausages produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) moisture concentration (72% for the severe degree) and higher (p = 0.0224) protein concentration (17.27% and 17.36%, respectively, for the moderate and severe degrees) than sausages made of normal samples (70.72% and 14.32%, respectively). The results indicate that sausages produced with meat from birds moderately and severely affected by the myopathy show higher oxidative stability. Fresh sausages produced with breast meat from birds affected by wooden breast syndrome may be stored (4 °C) for up to 28 days without exhibiting the characteristic rancid taste and smell. In sensory analysis, no differences were observed between the formulations, which suggests that the consumers approved the samples regardless of the disease severity in the meat used for the making of the sausages. The current results show that chicken meat affected by wooden breast myopathy can be used for producing fresh sausages in the industry.

Download Full-text

Influence of cutting room temperature on the microbiological quality of chicken breast meat

Arquivo Brasileiro de Medicina Veterinária e Zootecnia ◽

10.1590/1678-4162-8153 ◽

2016 ◽

Vol 68 (3) ◽

pp. 814-820 ◽

Cited By ~ 1

Author(s):

A.P.R. Cintra ◽

M.C.G. Andrade ◽

M.M. Lazarini ◽

D.C.S. Assis ◽

G.R. Silva ◽

...

Keyword(s):

Environmental Contamination ◽

Room Temperature ◽

Microbiological Quality ◽

Chicken Breast ◽

Breast Meat ◽

Salmonella Spp ◽

Staphylococcal Enterotoxins ◽

Staphylococcus Spp ◽

Chicken Breast Meat

ABSTRACT The temperature control in the processing room is one of the major factors associated with the production of safe food with a satisfactory microbiological quality. A total of 288 samples of skinless chicken breast meat were placed in a cutting room, subjected to four different temperatures (12ºC, 14ºC, 16ºC and 18ºC) and collected to evaluate the influence of the room temperature on the microbiological quality during the cutting and boning of chicken breasts. Aerobic mesophilic microorganisms were counted to evaluate the environmental contamination. In addition, coliforms at 35ºC and 45ºC and Staphylococcus spp. were counted, and an analysis for the presence of staphylococcal enterotoxins and Salmonella spp. was performed to determine the microbiological quality of the meat. The results showed an increase in environmental contamination (P=0.01) with an increase in room temperature. However, no significant differences (P˃0.05) were observed in the meat cuts regarding the counts of coliforms at 35ºC and 45ºC, the count of Staphylococcus spp. and the presence of Salmonella spp. Moreover, no staphylococcal enterotoxins were detected in the samples analyzed. Thus, despite increasing the environmental contamination, the increase in the cutting room temperature did not affect the microbiological quality of the final product.

Download Full-text

Effects of Long-Term Gentle Handling on Behavioral Responses, Production Performance, and Meat Quality of Pigs

Animals ◽

10.3390/ani10020330 ◽

2020 ◽

Vol 10 (2) ◽

pp. 330 ◽

Cited By ~ 2

Author(s):

Chao Wang ◽

Yongjie Chen ◽

Yanju Bi ◽

Peng Zhao ◽

Hanqing Sun ◽

...

Keyword(s):

Heart Rate ◽

Meat Quality ◽

Average Daily Gain ◽

Production Performance ◽

Control Group ◽

Carcass Quality ◽

Feed Conversion ◽

Significant Difference

In order to investigate the effect of gentle handling on the behavior, performance, and meat quality of pigs from weaning to slaughter, 144 6-week-old weaned hybrid Min piglets (a native breed) were selected and divided into a handling group (HG: 9 pens × 8 pigs) and a control group (CG: 9 pens × 8 pigs). After 6 weeks of handling, we observed and then evaluated the pigs’ responses to a handler with behavioral scores. Moreover, we measured heart rate and production performance. Three pigs were randomly selected from each of the 18 pens and divided into a handling group (HG: n = 27) and a control group (CG: n = 27), and the HG pigs were given gentle handling until slaughter. Subsequently, we evaluated meat quality and the production performance of six pigs from each group. The results show that AA test (approaching–avoidance test) scores in HG pigs, the number of contacts with the handler and absence of contact with the handler, were significantly higher than in the CG pigs (p < 0.01). The occurrences of avoidance and looking at the handler were lower in the HG than in the CG group (p < 0.01); however, heart rate was not found to be significantly different between the two groups (p = 0.63). No significant difference was found in the average daily gain, average daily feed intake, and feed conversion ratio between the two groups during the two periods (p > 0.05). The b* value was determined 45 min after slaughter, and it was significantly lower in the HG than that in the CG group (p = 0.002). Furthermore, 2 h after slaughter, the L value of the HG group was significantly higher than that of the CG group (p = 0.047), but no difference was observed in carcass quality or other meat quality indicators between the two groups (p > 0.05). The results indicate that gentle handling could reduce pigs’ anxiety and increase their willingness to approach the handler, increasing the intimacy of the pigs and handlers. However, long-term gentle handling had little effect on pig performance, carcass quality, and meat quality.

Download Full-text