scholarly journals Performances and sensory quality of broilers fed with different levels of extruded rapeseed meal

2012 ◽  
Vol 28 (4) ◽  
pp. 827-834
Author(s):  
D. Milic ◽  
V. Stanacev ◽  
V. Stanacev ◽  
N. Milosevic ◽  
N. Puvaca ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Rapeseed Meal ◽  
Control Group ◽  
Hybrid Line ◽  
Breast Meat ◽  
Heat Treated ◽  
Negative Effect ◽  
Treated Breast ◽  
Different Levels

In this paper the effect of extruded rapeseed meal on the performance and sensory quality of the breast meat of broilers was investigated. The experiments were performed with hybrid line ROSS 308. The control group was fed soybean meal, and two levels of extruded rapeseed meal were added in experimental groups, 4% and 8% during a period of 42 days. Final body masses of chicken in the experimental groups were lower for 1.79% and 3.05% than the control group. Conversion of feed was satisfactory in all groups, and the best in the control group. Including extruded rapeseed meal in the meal did not show negative effect on the sensory quality, the smell and the colour, of fresh breast meat. Sensory quality (smell, taste and sensitivity) of heat-treated breast meat of the chickens in the control and experimental groups was marked as "very good", or optimal.

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 Sensory analysis of meat of cockerels and pullets fed with diets containing Amaranth or fishmeal

2005 ◽  
Vol 53 (5) ◽  
pp. 79-90 ◽  
Author(s):  
Miroslav Jůzl ◽  
Jana Simeonovová ◽  
Bohumila Písaříková
Keyword(s):  
Sensory Analysis ◽  
Shear Force ◽  
Sensory Quality ◽  
Dry Mass ◽  
Breast Meat ◽  
Group Evaluation ◽  
Heat Treated ◽  
Evaluation Group ◽  
Positive Effect

Sensory-evaluation was conducted on 80 chickens (ROSS 308) 36 days old. Chickens were divided into groups by course of the diet addition of Amaranth or fishmeal in basic fed diets BR1 and BR2 (addition 2% of fish meal, 10% of no-heat-treated Amaranth, 10% of heat-treated Amaranth – popping, 10% of dry mass of Amaranth). Groups were separated by sex in rearing. Totally were 8 groups of 10 chickens. It was evaluated sensory quality of breast and legs (thigh and drumstick). There were 8 members of evaluation group; evaluation was done by group of 8 members satisfied all conditions in ISO 8586-1 in special room for sensory analysis (according to ISO 8589).It was used five-point scale (1 – at least desirable, 5 – the most desirable) in evaluation of five main (descriptors) attributes of meat (colour, texture, juiciness, odour and taste).Breast meat texture of group of heat–treated Amaranth was evaluated even with shear-force measuring (W.B.).The correlation coefficient was –0,91 for statistical relationship between sensorial measured texture and evaluation of the shear-force. Addition of no-heat-treated and dry mass of Amaranth had positive effect (P < 0,05) on colour (paler meat), taste and odour (more desirable) than addition of fishmeal and heat-treated Amaranth. Members of evaluation group detected moderate fish aftertaste and false taste of thighs at meat, when chickens were fed by fishmeal (but without statistical variance). Beyond, variance (P < 0,05) was detected with addition of fishmeal only in compare with dry mass of Amaranth addition. This diet was evaluated as more desirable than others groups in relation to taste and odour of meat. All groups fed by Amaranth were positive evaluated in taste and odour and no group were qualify as unacceptable for consumers. Contrasts between sexes were not indicated in this age of young chickens, but only tendency to better texture and taste of the meat of pullets.

The effect of increased methionine in broiler chicken diets on the quality of breast muscles at different times of vacuum storage under refrigeration

2018 ◽  
Vol 14 (2) ◽  
pp. 49-60
Author(s):  
Łucja Zonenberg ◽  
Aleksandra Drażbo
Keyword(s):  
Broiler Chickens ◽  
Storage Time ◽  
Basal Diet ◽  
Control Group ◽  
Negative Effect ◽  
Sensory Analyses ◽  
Water Holding ◽  
Different Levels ◽  
Vacuum Storage

The aim of the study was to determine the effect of different levels of DL-methionine in feed for broiler chickens on the quality of vacuum-packed breast muscles stored under refrigeration. The material for the study was 72 breast muscles from 35-day-old broiler chickens fed diets with varying content of DL-methionine. The control group received a basal diet without additional DL-methionine, while the experimental groups received compound feeds supplemented with 0.08% or 0.24% DL-methionine. At 35 days of age, 24 birds from each group were randomly selected and experimentally slaughtered. After the carcasses were dissected, 8 right breast muscles were selected from each feeding group and analysed immediately after cooling. The remaining muscles were vacuum-packed and after 7 and 14 days of storage physicochemical and sensory analyses were performed to assess the influence of storage time on changes in their quality. The methionine level was not found to affect the sensory properties of the breast muscles, but the meat of birds receiving a higher level of this amino acid had better shear force and water-holding capacity in comparison to the control group. After just 7 days, the results of the analyses of vacuum-packed refrigerated muscles showed a negative effect of storage time on the capacity of the muscle tissue to bind water, as well as changes in the proportion of red colour in the muscles. However, it is worth noting that the sensory quality of the muscles deteriorated only after 14 days of storage.

scholarly journals Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1610
Author(s):  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Katarzyna Kajak-Siemaszko ◽  
Piotr Sałek ◽  
Kacper Pakuła
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Treatment Method ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Sous Vide ◽  
The Impact ◽  
Cooked Meat

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

Fatty acid profile, oxidative stability and sensory quality of breast meat from turkeys fed diets with graded levels of flaxseed oil for different periods of time

2018 ◽  
Vol 58 (6) ◽  
pp. 1164
Author(s):  
Jan Jankowski ◽  
Zenon Zduńczyk ◽  
Dariusz Mikulski ◽  
Jerzy Juśkiewicz ◽  
Janusz F. Pomianowski ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Eicosapentaenoic Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Sensory Quality ◽  
Dietary Treatment ◽  
Flaxseed Oil ◽  
Breast Meat ◽  
Turkey Meat

The effect of partial or complete substitution (2.5% and 5%, respectively) of flaxseed oil for soybean oil on the fatty acid profile, oxidative stability and sensory quality of turkey breast meat was studied. Turkeys were fed experimental diets for 3, 4, 5 or 6 weeks before being slaughtered at 16 weeks of age. The percentages of α-linolenic acid and eicosapentaenoic acid in the total fatty acid pool of meat were determined by dietary intake and feeding duration. Even a prolonged dietary treatment with 5% flaxseed oil did not significantly increase the thiobarbituric acid reactive substances content of the turkey meat and did not have a detrimental effect on the sensory properties. The recommended n-6 : n-3 polyunsaturated fatty acids ratio (<4 : 1) in turkey meat can be easily achieved by feeding turkeys a diet containing 2.5% flaxseed oil for 3 weeks. To maintain the above ratio and increase eicosapentaenoic acid concentrations in the meat, the diet should contain 5% flaxseed oil.

scholarly journals Hermetia illucens Larvae Reared on Different Substrates in Broiler Quail Diets: Effect on Physicochemical and Sensory Quality of the Quail Meat

Animals ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 525 ◽  
Author(s):  
Marco Cullere ◽  
Michael Josias Woods ◽  
Liesel van Emmenes ◽  
Elsje Pieterse ◽  
Louwrens Christiaan Hoffman ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Sensory Profile ◽  
Breast Meat ◽  
Hermetia Illucens ◽  
Physical Quality ◽  
Lipid Quality ◽  
Retail Display ◽  
Dietary Treatments ◽  
Hermetia Illucens Larvae

This research aimed at improving the fatty acid (FA) profile of Hermetia illucens larvae (HI) and evaluating the effects of their inclusion in growing broiler quails’ diets on the meat physicochemical quality, including detailed amino acid (AA) and FA profiles, sensory traits, and retail display. HI larvae were reared on two different substrates: layer mash (HI1) and 50:50 layer mash/fish offal (HI2). A total of 300 10-day-old quails were allocated to the three dietary groups (five replicates/each): a soybean meal-based diet was formulated (Control), and two other diets were formulated that included either 10% HI1 or HI2. Quails were fed the experimental diets until slaughter. Diets were formulated to be isonitrogenous and isoenergetic. Breast meat quality was affected by the dietary treatments, which displayed different proximate compositions and AA and FA profiles. Meat physical quality, sensory profile, and retail display remained unaffected for the most part. Overall, results showed that it is possible to improve the FA profile of the HI-fed quails’ meat and thus lipid quality through substrate modulation of the HI’s diet.

scholarly journals Non-Parametrical Canonical Analysis of Quality-Related Characteristics of Eggs of Different Varieties of Native Hens Compared to Laying Lineage

Animals ◽  
2019 ◽  
Vol 9 (4) ◽  
pp. 153 ◽  
Author(s):  
Antonio González Ariza ◽  
Francisco Navas González ◽  
Ander Arando Arbulu ◽  
José León Jurado ◽  
Cecilio Barba Capote ◽  
...  
Keyword(s):  
Egg Quality ◽  
Age Groups ◽  
Individual Identification ◽  
Internal Quality ◽  
Control Group ◽  
External Quality ◽  
Shell Weight ◽  
Almost All ◽  
Different Levels

The aim of the present study is to characterize the productive capability of Utrerana and to compare the relationships among parameters determining the internal and external quality of the egg, through canonical correlation analysis. A flock of 68 Utrerana hens and a control group of Leghorn hens (n = 17) were housed individually to allow individual identification of eggs and for the assessment of egg quality characteristics. Almost all variables showed differences when both breeds were compared, except for white height, yolk diameter, yolkL* and yolk pH (p > 0.05). Only minor diameter, white height, yolkL*, yolka*, and shell weight reported significant differences between laying age groups. White height, yolk color, and almost all yolk color coordinates were significantly different (p < 0.05) for period and month. Egg and white weight reached highest significantly different levels for the fourth and fifth time that the hens laid an egg. External quality-related traits are better predictors of internal quality-related traits than vice versa, enabling the implementation of an effective noninvasive method for internal quality determination and egg classification aimed at suiting the needs of consumers.

scholarly journals Мeat performance of domestic quails after partial feed replacement of wheat with extruded bakery waste

2021 ◽  
Vol 19 (1) ◽  
pp. 53-62
Author(s):  
H. Lukanov ◽  
I. Pavlova ◽  
A. Genchev ◽  
D. Penkov ◽  
A. Peltekov
Keyword(s):  
Chemical Analysis ◽  
Nutritional Value ◽  
Physicochemical Characteristics ◽  
Fat Content ◽  
Partial Replacement ◽  
Control Group ◽  
Breast Meat ◽  
Male And Female ◽  
Negative Effect ◽  
Combined Feed

The aim of the study was to investigate the effect of the partial replacement of wheat with bakery waste in compound feed on slaughter characteristics, quality and composition of meat in a heavy population of domestic quail. A control group (n = 90), I experimental (n = 90), and II experimental groups (n = 90) quails from meat-producing population WG were formed, respectively fed with basic feed, 5% and 10% replacement of wheat in the feed with extruded baking waste. A slaughter analysis, qualitative and chemical analysis of the meat of male and female representatives of the three experimental groups was performed. The replacement of 5% and 10% of the wheat in the compound feed with extruded bakery waste does not have a negative effect on the slaughter characteristics of the studied quail population. No relationship was observed between the studied physicochemical characteristics of quail meat and the addition of 5% and 10% extruded bakery waste. A similar effect is not observed with regard to the color characteristics of the meat. An exception is the Chroma (C*), where there is a tendency to higher values on the basis of experimental groups. With an increasing proportion of wheat substitution with extruded baking waste, the fat content in breast meat increases (P<0.001). The study leads to the conclusion that the replacement of up to 10% of wheat in the combined feed for quails with extruded bakery waste does not adversely affect the slaughter characteristics, quality, and nutritional value of quail meat.

scholarly journals Effects of age at first access to range area on pecking behaviour and plumage quality of free-range layer chickens

2015 ◽  
Vol 58 (1) ◽  
pp. 85-91 ◽  
Author(s):  
M. Petek ◽  
E. Topal ◽  
E. Cavusoglu
Keyword(s):  
Body Region ◽  
Control Group ◽  
Feather Pecking ◽  
Free Range ◽  
Commercial Company ◽  
Negative Effect ◽  
Layer Chickens ◽  
And Control ◽  
First Time

Abstract. The aim of this study was to investigate the effects of age on pecking behaviour and plumage quality of free-range laying hens during first access to range. Six hundred 16-week-old layer pullets obtained from a commercial company were housed in a experimental free-range house. The experimental house consisted of a slat-and-litter floor with range area and was divided into three similar pens. The pullets were randomly assigned to a control and two experimental groups according to age at first access to range area. The birds were allowed into the range area for the first time at 18, 20 and 22 weeks of age in the groups of treatment I, treatment II and control, respectively. Pecking behaviour and plumage quality of the birds were measured for 8-week intervals from 24 to 48 weeks of age. Total feather damage significantly increased with age in all groups (P < 0.040, P < 0.006, P < 0.001). Compared to the control group, birds allowed into the range area earlier had less feather damage. The feather score of the tail body region in all groups was significantly greater (more damage) than in the others (P < 0.001). There were no significant differences for the total pecking behaviour of the birds in the groups at 24, 32, 40 and 48 weeks of age. Incidents of gentle feather pecking in every period were more frequent, while aggressive pecking was less frequent (P < 0.026, P < 0.007, P < 0.001). It can be said that access to range area as early as possible at the beginning of the laying period may be useful to reduce the negative effect of feather pecking in free-range layer chickens.

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