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

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).

scholarly journals Carcass and breast meat quality of broilers feed with extruded corn

2011 ◽  
Vol 27 (4) ◽  
pp. 1697-1703 ◽  
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

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

2013 ◽  
pp. 95-102
Author(s):  
Djordje Okanovic ◽  
Natalija Dzinic ◽  
Dejan Karovic ◽  
Tatjana Tasic ◽  
Vera Radovic ◽  
...  
Keyword(s):  
Meat Quality ◽  
Breast Mass ◽  
Chicken Breast ◽  
Control Group ◽  
Carcass Quality ◽  
Breast Meat ◽  
Mineral Adsorbents ◽  
Experimental Group ◽  
Chicken Breast Meat

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.

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

2013 ◽  
Vol 8 (3-4) ◽  
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.

Influence of selenium source on the performance, feathering and meat quality of broilers

2017 ◽  
Vol 5 ◽  
Author(s):  
V. Ravindran ◽  
S. Elliott
Keyword(s):  
Meat Quality ◽  
Feed Intake ◽  
Sodium Selenite ◽  
Control Diet ◽  
Positive Control ◽  
Negative Control ◽  
Breast Meat ◽  
Growing Period ◽  
Breast Meat Yield

SummaryThe following trial was conducted to investigate the effects of Se source (inorganic sodium selenite (SS) versus organic use Sel-Plex® (SP; Alltech Inc, Nicholasville, KY, USA)) on the performance, feathering and meat quality of 900, one-day-old male broilers over a 42 day growing period. Pens (n = 20) were randomly assigned to either: Diet A (no Se; negative control), Diet B as for diet A plus 0.3 mg/kg SS (positive control), Diet C as for diet A plus 0.2 mg/kg SP, Diet D as for diet A plus 0.3 mg/kg SP and Diet E as for diet A plus 0.4 mg/kg SP. From day 1 to 28, significant (P < 0.05) treatment effects were seen for feed intake and FCR, with values for the negative control being higher than for the diets containing Se. The best FCR was recorded for the diet containing 0.4 mg/kg SP. Breast meat yield for birds fed the negative control were lower than those fed selenite or SP supplemented diets (P < 0.05). Feather measurements on d 14, 28 and 42 of age showed that, although scores became poorer with age (4.9 at 14 d, 4.6 at 28 d and 3.6 at 42 d), they were unaffected (P > 0.05) by dietary Se inclusion. Numeric trends in favour of SP were seen in cooking losses in meat chilled for 24 hours and seven days. Cooking losses in meat frozen for seven days were significantly influenced by Se inclusion, whereby values for birds fed 0.3 and 0.4 mg/kg SP were significantly lower than values for birds fed inorganic selenite (P < 0.05). Tissue Se concentrations were highest for the SP diets. Meat oxidation from the birds fed SP was lower than for the birds fed no Se or SS. The results demonstrated that SP may be more advantageous in improving certain variables of performance and meat quality compared to inorganic sources of Se.

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

2011 ◽  
pp. 55-62 ◽  
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

scholarly journals The meat quality of layer males from free range in comparison with fast growing chickens

2009 ◽  
Vol 54 (No. 11) ◽  
pp. 490-497 ◽  
Author(s):  
M. Lichovníková ◽  
J. Jandásek ◽  
M. Jůzl ◽  
E. Dračková
Keyword(s):  
Meat Quality ◽  
Live Weight ◽  
Poultry Meat ◽  
Meat Production ◽  
Breast Meat ◽  
Fast Growing ◽  
Free Range ◽  
Overall Acceptability ◽  
Breast Meat Yield

: In chick hatcheries, males of laying hybrids are considered to be “waste” and the majority of these males are killed just after hatching. On the other hand, the interest of consumers in products from alternative systems (organic, free-range) is increasing. The idea was to evaluate the meat quality of these males when they have access to free range because there is not such a study available. The aim of this study was to compare the physical and sensory quality of the meat of layer males with fast-growing broilers at the same age when they had both access to free range and when they were fed to 49 and 90 days of age. Slow-growing ISABROWN (IB) layer males and fast-growing Ross 308 (RS) chickens were kept in free-range conditions to evaluate carcass and meat quality at 49 days and 90 days of age. Live weight, carcass yield, breast meat yield and the proportion of abdominal fat were significantly higher (<I>P</I> < 0.001) in RS at both ages. The proportions of fat in the breast meat were significantly lower (<I>P</I> < 0.01) in IB at both ages. The value of pH 24 h was significantly higher in IB and the meat was darker (<I>P</I> < 0.001) in these chickens. The overall acceptability was significantly better (<I>P</I> < 0.01) in IB at 90 days of age. The laying males are acceptable for an alternative system of poultry meat production from the aspect of meat quality. The quality was comparable or even higher in comparison with fast-growing chickens.

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

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.

scholarly journals PSII-15 Effects of oxidized feed on productivity, plasma oxidative stress, and meat quality of broilers

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 239-239
Author(s):  
Wendy Attuquayefio ◽  
Byungrok R Min ◽  
Anuradha Punchihewage Don ◽  
Jennifer Timmons ◽  
Sang-Hyon OH ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Vitamin E ◽  
Lipid Oxidation ◽  
Growth Performance ◽  
Meat Quality ◽  
Dietary Vitamin ◽  
Chicken Breast ◽  
Breast Meat ◽  
Oxidized Oil

Abstract High environmental temperature due to climate change can accelerate oxidation of feed during storage and preparation. Oxidized feed can cause elevated oxidative stress in live birds, resulting in decreased productivity and meat quality of broilers. The study was aimed to determine effects of feed containing oxidized oil on growth performance, plasma oxidative stress, and breast meat quality of broilers. Male broilers (192; Cobb500) at 21 days old were randomly allotted to 32 pens (8 pens/treatment) and raised for 21 days. The birds were fed feed containing fresh (Control) or oxidized corn oil (5%, Peroxide Value:140) with or without vitamin E (500 IU/kg feed) supplementation. Growth performance, oxidative stress markers in plasma collected at Day 42, and quality parameters of breast meat harvested at Day 43 were determined. Data were analyzed using proc glm and means were compared using Tukey’s studentized range (HSD) test. Oxidized feed and/or vitamin E supplementation did not affect growth performance and plasma DNA and protein oxidation. Oxidized feed significantly increased lipid oxidation and reduced total antioxidant capacity in plasma (P &lt; 0.05) and, interestingly, dietary vitamin E made them worse (P &lt; 0.05), indicating that oxidized lipids in feed can induce oxidative stress in live birds and vitamin E may act as a pro-oxidant in highly oxidized conditions. Although they did not affect sensory and functional properties of chicken breast meat, oxidized feed significantly increased lipid oxidation in cooked meat (P &lt; 0.05) but dietary vitamin E considerably inhibited its development (P &lt; 0.05), indicating that oxidized oil and vitamin E in feed can be accumulated in muscle and act as a pro- and anti-oxidants in meat, respectively. The results suggested that oxidized oil in feed can increase oxidative stress in live birds and susceptibility of breast meat to lipid oxidation, and dietary vitamin E can improve its oxidative stability.

scholarly journals Sources and levels of selenium on breast meat quality of broilers

2014 ◽  
Vol 44 (9) ◽  
pp. 1692-1698 ◽  
Author(s):  
Marcel Manente Boiago ◽  
Hirasilva Borba ◽  
Fábio Roberto Leonel ◽  
Aline Giampietro-Ganeco ◽  
Fábio Borba Ferrari ◽  
...  
Keyword(s):  
Meat Quality ◽  
Sodium Selenite ◽  
Control Diet ◽  
Selenium Concentration ◽  
Chicken Breast ◽  
Broiler Chicks ◽  
Breast Meat ◽  
Broiler Meat ◽  
Linear Effect

Qualitative characteristics of breast meat of broilers fed diets supplemented with different concentrations (0; 0.3 and 0.5mg kg-1) of selenium in the form of selenomethionine and sodium selenite were analyzed. A total of 1050 one-day-old male Cobb broiler chicks were arranged factorially at random to five treatments (two concentrations x two sources + control diet without addition of selenium) with 7 replications of thirty birds each and received an isonitrogenous and isocaloric diets in all phases according to their ages (1-21, 22-35, and 36-42 days). At 42 days of age, TBARS (thiobarbituric acid reactive substances) after storage at 4ºC for one, seven and 15 days and also after 30 days under freezing temperatures (-15°C), color (CIELab), water holding capacity, cooking loss, shear force, pH and selenium concentration were determined in slaughtered birds breast meat. Results indicated that the use of selenomethionine provides less lightness and lower oxidation in chicken breast meat stored up to 15 days at 4°C. There was a positive effect of dietary different sources and levels of selenium on breast meat quality of broilers. It was observed a linear effect of dietary selenium levels on the amount of selenium deposited in the muscle, and the organic source (selenomethionine) is more effective than inorganic one (sodium selenite) for broiler meat conservation.

scholarly journals The effect of yellow mealworm larvae meal supplementation in broiler diets on meat quality

2021 ◽  
Vol 90 (3) ◽  
pp. 349-356
Author(s):  
Ondřej Šťastník ◽  
Jakub Novotný ◽  
Andrea Roztočilová ◽  
Miroslav Jůzl ◽  
Markéta Piechowiczová ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Feed Intake ◽  
Live Weight ◽  
Tenebrio Molitor ◽  
Control Group ◽  
Breast Meat ◽  
Yellow Mealworm ◽  
Food Safety And Quality

The aim of this study was to evaluate the effect of Tenebrio molitor larvae meal supplementation in chicken diets on the chemical composition and sensory quality of meat. The experiment was conducted on 120 Ross 308 male broilers from day 12 to day 38 of their age. Broilers were divided into three equal groups with 5 replicates per treatment. The two experimental groups received feed mixtures containing 2% (TM2; n = 40) and 5% (TM5; n = 40), respectively of yellow mealworm (Tenebrio molitor L.) meal. The third group (TM0; n = 40) was control, receiving 0% of mealworms in diet. The addition of mealworm meal to diets in this trial do not worsen the chemical composition or sensory characteristics of the thigh meat of broilers. The control chickens had a higher live weight (P < 0.05) compared to the experimental groups at the end of the trial. The lowest live weight and feed intake was determined in group TM2 (P < 0.05). The highest feed intake (P < 0.05) was found in the control group. The breast meat from the control group was rated better (P < 0.05) in flavour compared to the groups receiving 2% and 5% of yellow mealworms. The primary requirement for the use of any ingredient in feed is that it does not adversely affect food safety and quality. In our study, the inclusion of 2% and 5% mealworm meal in the broiler’s diet had no influence on meat quality.

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