scholarly journals Meat quality traits of Vietnamese indigenous Noi chicken at 91 days old

2020 ◽  
Vol 36 (2) ◽  
pp. 191-203
Author(s):  
Nguyen Tuoi ◽  
Nguyen Giang ◽  
Huynh Loan ◽  
Phan Phuc ◽  
Dai Van ◽  
...  
Keyword(s):  
Meat Quality ◽  
Dry Matter ◽  
Storage Time ◽  
Cooking Loss ◽  
Drip Loss ◽  
Quality Traits ◽  
Breast Meat ◽  
Indigenous Chicken ◽  
Chicken Breeds ◽  
Meat Samples

Indigenous chicken breeds have showed slower growth rate and yield lower meat production, compared to commercial broilers. However, their meat quality is valued by modern consumers. The present study aimed at analyzing the quality traits of breast meat samples of Noi broilers, one of the famous indigenous chicken breeds in Vietnam. A total of 355 breast fillet samples were collected to evaluate quality meat traits such as pH, surface color, drip loss, and cooking loss at different time points of 3, 24, and 48 hours after slaughtering as well as to analyze chemical compositions such as dry matter, crude protein and ether extract. As result, sex and cold-storage time significant affect some of quality traits of breast meat, whereas their interaction did not associate among the observed properties. After 3 hour-storage, the pH value was determined at 5.63, then decrease to 5.56 and 5.55 after 24 and 48 hours, respectively. The color values (L*, a*, and b*) were in the normal range reported from previous studies. Meat samples of two sexes did not vary in the cooking loss and drip loss values, whereas it was significantly different due to cold-storage time. The ether extract content of the meat was found negatively correlated with the cooking loss. The higher dry matter content of breast meat resulted in the lower drip loss value after 3h coldstorage (r=-0.12, P<0.05). There is a negative relationship between L* and a*. The variation demonstrated in this study can be used in breeding schemes in order to improve meat quality of Noi chicken lines.

scholarly journals 41 Estimating the heritability of meat quality traits in turkeys

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 18-19
Author(s):  
Ryley J Vanderhout ◽  
Michelle Yahiro ◽  
Benjamin Wood ◽  
Shai Barbut ◽  
Jeff S Mohr ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Live Weight ◽  
Drip Loss ◽  
Quality Traits ◽  
Breast Meat ◽  
Meat Yield ◽  
Meat Quality Traits ◽  
White Striping ◽  
Breast Meat Yield

Abstract Genetic selection for improved meat quality traits has been successfully implemented in many livestock species. The objective of this study was to estimate the heritability of several meat quality traits to assess their selection potential in turkeys. Pedigree toms (n = 1,033) were processed at a commercial facility and live weight, breast meat yield (as a percentage of live weight), ultimate pH, color (CIELAB values), drip loss, cooking loss, and shear force were recorded on M. pectoralis superficialis (fillet). White striping was also rated on a 1–4 scale. Heritabilities were estimated using univariate animal models in ASReml version 4.1. Hatch week and age at slaughter were included as fixed effects in the mode,l and 32 generations of pedigree records were used. Breast meat yield (h2 = 0.62; SE = 0.090) showed the highest heritability and was higher compared to previous estimates, probably due to the smaller sample size. Live weight (h2 = 0.31; SE = 0.078), ultimate pH (h2 = 0.36; SE = 0.087), lightness (h2 = 0.28; SE = 0.086), redness (h2 = 0.22; SE = 0.075), and white striping score (h2 = 0.27; SE = 0.085) all had moderate heritabilities. The estimate for ultimate pH was similar to previous studies in broilers but was high compared to previous studies in turkeys. Estimates for color were similar to those found in previous studies involving turkeys. Drip loss and cooking loss had similar heritability estimates of 0.13 (SE = 0.071) and 0.10 (SE = 0.064), respectively, which were akin to previous estimates in pork. Shear force (h2 = 0.02; SE = 0.056) was found to have a very low heritability. In conclusion, the heritability estimates provided in this study show great potential for the inclusion of meat quality traits in selection programs of turkeys. This study is part of a larger project working towards the implementation of genomic information in the selection of turkeys for improved meat quality.

scholarly journals Meat quality traits of four Chinese indigenous chicken breeds and one commercial broiler stock

2013 ◽  
Vol 14 (10) ◽  
pp. 896-902 ◽  
Author(s):  
Rong-fa Guan ◽  
Fei Lyu ◽  
Xiao-qiang Chen ◽  
Jie-qing Ma ◽  
Han Jiang ◽  
...  
Keyword(s):  
Meat Quality ◽  
Quality Traits ◽  
Indigenous Chicken ◽  
Meat Quality Traits ◽  
Commercial Broiler ◽  
Chicken Breeds

scholarly journals Seasonal overview of beef meat quality in a small-scale slaughterhouse

2021 ◽  
Vol 854 (1) ◽  
pp. 012103
Author(s):  
I Vicic ◽  
M Petrovic ◽  
S Stajkovic ◽  
N Cobanović ◽  
N Karabasil
Keyword(s):  
Meat Quality ◽  
Blood Parameters ◽  
Quality Parameters ◽  
Cooking Loss ◽  
Small Scale ◽  
Drip Loss ◽  
Reactive Protein ◽  
Beef Meat ◽  
Potential Biomarker ◽  
Meat Samples

Abstract The objective of this study was to investigate a possible relationship between blood parameters related to animal welfare and defined beef meat quality characteristics during winter and summer seasons in one small-scale slaughterhouse. At exsanguination, blood samples were collected, and serum concentrations for total proteins (TP), albumin and C-reactive protein (CRP) were evaluated. After 24 h of chilling, ultimate pH was measured and meat samples were used for drip loss and cooking loss determination. Dehydration was not observed during seasons, while elevated concentrations of TP accompanied by higher CRP values pointed to summer as a more stressful season. Analysing the meat quality parameters, it was observed that during the two seasons, ultimate pH values were in the range for normal meat acidification, but values for drip and cooking loss were significantly increased during the summer season. In conclusion, CRP could be used as potential biomarker for beef meat quality estimation, in the first instance drip loss and ultimate pH.

scholarly journals Bayesian Statistical Analyses for Presence of Single Genes Affecting Meat Quality Traits in a Crossed Pig Population

Genetics ◽  
1997 ◽  
Vol 145 (2) ◽  
pp. 395-408 ◽  
Author(s):  
L L G Janss ◽  
J A M Van Arendonk ◽  
E W Brascamp
Keyword(s):  
Meat Quality ◽  
Mixed Model ◽  
Single Gene ◽  
Genetic Research ◽  
Intramuscular Fat ◽  
Cooking Loss ◽  
Drip Loss ◽  
Quality Traits ◽  
Ph Measurements ◽  
Meat Quality Traits

Presence of single genes affecting meat quality traits was investigated in F2 individuals of a cross between Chinese Meishan and Western pig lines using phenotypic measurements on 11 traits. A Bayesian approach was used for inference about a mixed model of inheritance, postulating effects of polygenic background genes, action of a biallelic autosomal single gene and various nongenetic effects. Cooking loss, drip loss, two pH measurements, intramuscular fat, shearforce and back-fat thickness were traits found to be likely influenced by a single gene. In all cases, a recessive allele was found, which likely originates from the Meishan breed and is absent in the Western founder lines. By studying associations between genotypes assigned to individuals based on phenotypic measurements for various traits, it was concluded that cooking loss, two pH measurements and possibly backfat thickness are influenced by one gene, and that a second gene influences intramuscular fat and possibly shearforce and drip loss. Statistical findings were supported by demonstrating marked differences in variances of families of fathers inferred as carriers and those inferred as noncarriers. It is concluded that further molecular genetic research effort to map single genes affecting these traits based on the same experimental data has a high probability of success.

scholarly journals Impact of Refrigerated Storage Time on the Instrumental Quality Traits and Dissipation of Woody Broiler Breast Meat

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. D. Byron ◽  
M. E. Von Staden ◽  
X. Zhang ◽  
C. A. Crist ◽  
W. Zhai ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Storage Time ◽  
Block Design ◽  
Chicken Breast ◽  
Processing Plant ◽  
Quality Traits ◽  
Refrigerated Storage ◽  
Breast Meat ◽  
Chicken Breast Meat

ObjectivesSince 2013, woody breast (WB) has been a prevalent meat quality defect in the broiler industry, affecting 30–40% of chicken breast meat from broilers with live weights greater than 4.2 kg. Woody breast results in a loss over $200 million annually due to decreased yields and product value. WB samples are lighter, more yellow in appearance, and are characterized by a greater pH and cooking loss than normal breast meat. The objective of this research was to evaluate and compare the instrumental quality traits of normal and WB fillets over storage time to determine if the WB condition dissipates over storage time. Dissipation was defined by the change of severely woody to moderately woody breasts or the change of moderately woody to slightly woody or normal breasts.Materials and MethodsNinety chicken breast samples, 30 from each of the following breast meat categories (normal, moderately woody, and severely woody) were collected from a commercial processing plant on 5 separate occasions for evaluation of dissipation, purge loss and shear force from Day 1 (d1) through Day 5 (d5). A 3 × 6 factorial structure (WB severity × storage time) with 5 replications within a randomized complete block design (sampling occasions as blocks) with subsamples was utilized to evaluate the effects of WB severity (normal, moderate, severe) and storage time (d 0, d 1 to d 5) on dissipation, purge loss and shear force (d 0 and d 5) (SAS version 9.4, Cary, NC).ResultsResults indicated that dissipation was observed on moderate and severe woody breast over storage time. After 5 d of storage at 2–4°C, 84% of SEV WB fillets dissipated to MOD WB, which was greater (P < 0.05) than all other storage times. In comparison, only 40–52% of the MOD WB fillets dissipated to slight WB or NOR breasts after 3–5 d of storage. Purge loss increased throughout storage time for NOR, MOD, and SEV chicken breast meat. In addition, purge loss was less (P < 0.05) for NOR than SEV WB after 1, 2, and 4 d of storage. However, after 5 d of storage, no difference (P > 0.05) existed in purge loss among NOR, MOD, and SEV WB meat. Shear force was greater (P < 0.05) for NOR than MOD and SEV WB meat on Day 0in the upper, middle, and lower portions of the breast. By Day 1, there were no differences (P > 0.05) in shear force among the 3 breast meat severities. After 2, 3, 4, and 5 d of storage, the upper position (cranial part) of SEV WB fillets had greater (P < 0.05) shear force than NOR fillets.ConclusionIn conclusion, the dissipation that occurred in WB meat over refrigerated storage was mainly visual and did not improve overall meat quality.

scholarly journals From Landfills to the Dinner Table: Red Grape Pomace Waste as a Nutraceutical for Broiler Chickens

2019 ◽  
Vol 11 (7) ◽  
pp. 1931 ◽  
Author(s):  
Cebisa Kumanda ◽  
Victor Mlambo ◽  
Caven Mnisi
Keyword(s):  
Weight Gain ◽  
Meat Quality ◽  
Feed Intake ◽  
Carcass Characteristics ◽  
Grape Pomace ◽  
Waste Reduction ◽  
Quality Traits ◽  
Feed Conversion ◽  
Breast Meat ◽  
Red Grape

The disposal of red grape pomace (GP) in landfills and by incineration has negative impacts on the environment. It is, therefore, imperative that alternative and sustainable ways of managing this waste product are identified. Using GP as a source of nutrients and beneficial bioactive compounds in avian diets is a potential waste-reduction and valorization strategy that promotes sustainable agriculture. However, there is limited information on the valorization of GP for this purpose. This study, therefore, investigated the effect of dietary inclusion of GP on growth performance, blood parameters, carcass characteristics, and breast meat quality traits of broilers. Four hundred, two-week old Cobb 500 broilers (279.2 ± 18.87 g) were allocated to 40 pens. Five isonitrogenous and isoenergetic diets were formulated by including GP in commercial broiler diets at 0 (GP0), 2.5 (GP25), 4.5 (GP45); 5.5% (GP55); and 7.5% (GP75). Feed intake, weight gain, feed utilization efficiency, hematology, serum biochemistry, carcass characteristics, and breast meat quality traits were measured. Chickens on GP75 had the least feed intake (p < 0.05) but there were no dietary effects on weight gain. Birds on GP0 had the highest (p < 0.05) feed conversion ratio (1.79) while those fed GP75 had the lowest (p < 0.05) ratio (1.45). Breast meat from broilers offered GP75 had the highest (p < 0.05) redness value (0.75) while the GP0 diet promoted the least (p < 0.05) redness value (0.49). Broilers fed GP55 and GP75 diets had higher (p < 0.05) feed conversion efficiency compared to GP0 birds. Inclusion of GP in broiler diets has the potential to reduce feed costs, thus making this valorization strategy a sustainable alternative to current pomace disposal methods. Adoption of this waste-reduction and valorization strategy promotes sustainable agriculture by contributing to food security and environmental stewardship.

Comparisons of meat quality and muscle fibre characteristics on multiple pig breeds and sexes using principal component analysis

2018 ◽  
Vol 58 (11) ◽  
pp. 2091 ◽  
Author(s):  
Jun-Mo Kim ◽  
Sang-Hoon Lee ◽  
Youn-Chul Ryu
Keyword(s):  
Muscle Fibre ◽  
Meat Quality ◽  
Principal Component ◽  
Muscle Fibres ◽  
Drip Loss ◽  
Quality Traits ◽  
Pig Breeds ◽  
Meat Quality Traits ◽  
Fibre Characteristics

Comprehensive understanding of the effect of pig breed and sex on meat quality and post-mortem muscle conditions will be necessary to estimate meat quality post mortem. In this study, we applied multiple regression and principal component analysis (PCA) using conventional meat quality traits and muscle fibre characteristics on six pig breeds and different sexes. A total of 1374 pigs from six breeds [Berkshire, Duroc, Landrace, Meishan, Yorkshire, and LYD (Landrace × Yorkshire sows with Duroc as terminal sires) crossbreed] belonging to three sexes (male, castrated male and female) were used in this study. Most of the muscle fibre characteristics showed moderate to high significant correlations with conventional meat quality traits. In particularly, the cross-sectional area (CSAF) of muscle fibres was strongly correlated with muscle pH values, water-holding capacity values and lightness (0.10 < |r| <0.26 and P < 0.01). Multiple regression analysis by general linear model revealed that the effects of breed were significant on muscle pH24h, lightness, drip loss, and marbling score (P < 0.01), whereas sex had no significant effect on meat quality. In the muscle fibre characteristics, the effects of breed and sex were significant on composition of area and density of muscle fibres (P < 0.05). We observed that the Meishan breed was clearly inferior to other breeds, whereas the LYD or Berkshire breeds showed better meat quality and muscle fibre properties. Moreover, we observed clear separations between pig breeds based on the PCA, whereas the sexes in each breed presented a continuum cluster. In summary, we suggest that muscle pH24h, lightness, and drip loss are conventional meat quality traits that can be considered as quantitative factors important in estimating ultimate meat quality of pigs along with the CSAF of muscle fibres; we conclude that Meishan pigs have low meat quality, whereas Berkshire and LYD crossbred pigs have higher quality of pork.

Carcass and meat quality characteristics of South African indigenous chickens

2016 ◽  
Author(s):  
Ramokone Motsepe ◽  
Monnye Mabelebele ◽  
David Norris ◽  
David Brown ◽  
Jones Ngambi ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Quality Characteristics ◽  
Chicken Breast ◽  
Breast Meat ◽  
Indigenous Chicken ◽  
Male And Female ◽  
Indigenous Chickens ◽  
Commercial Grower ◽  
Colour Parameters

The present study was performed to determine the carcass and meat quality characteristics of male and female Ovambo and Potchefstroom koekoek (PK) indigenous chickens. A total of 320 male and female day old Ovambo and PK were randomly assigned to a 2 (breed) × 2 (sex) factorial arrangement in a completely randomised design. The chickens were raised from day-old and fed on a commercial grower diet containing 11.5 MJ/ME kg DM and 20 % crude protein until 18 weeks of age. Carcass traits of the Ovambo and PK were similar; however, male chickens had higher carcass traits than their female counterparts. Breed, sex and time interactions influenced colour parameters of thigh and drumstick meat except redness (a*) and yellowness (b*) values of chicken breast meat. The pH varied significantly amongst the breeds, sex and time period. The sensory evaluations of the chicken breeds were observed to be similar. However, tenderness of the breast meat as measured by shear force was higher for PK than Ovambo chickens. Fatty acid profiles of the chickens were not affected by breed or sex. The ratios of n-6 and n-3 fatty acids were significantly lower in both breeds which are desirable in reducing the risk of many diseases. Ovambo and PK chickens showed good meat quality traits. This information can assist in promoting production of indigenous chicken lines in South Africa.

Comparison among meat quality classes according to the criteria ofpost-mortem pH24hr, drip loss and color in Berkshire pigs

2016 ◽  
Author(s):  
Tae Wan Kim ◽  
Il-Suk Kim ◽  
Jeongim Ha ◽  
Seul Gi Kwon ◽  
Jung Hye Hwang ◽  
...  
Keyword(s):  
Protein Content ◽  
Meat Quality ◽  
Drip Loss ◽  
Quality Traits ◽  
Post Mortem ◽  
Meat Quality Traits ◽  
The Difference ◽  
Number Of Individuals ◽  
Water Holding ◽  
High Possibility

This study was performed to analyze the difference between the meat properties classified into 5 ranges depending on Berkshire meat quality traits. Post-mortem pH24hr was positively correlated with water holding capacity, but negatively correlated with meat color, protein content, drip loss, and cooking loss. Berkshire gilt was discovered by higher population of RFN (reddish pink, firm, non-exudative), a normal meat class when compared to barrow, whereas DFD (dark, firm, and dry) was not detected and PSE (pale, soft and floppy, exudative) and RSE (reddish pink, soft and floppy, exudative) were found by a low number of individuals. It was assumed that Berkshire gilt is less susceptible to stress when compared with barrow. Therefore, from the results of this study, we suggest that Berkshire gilt is high possibility for production of good meat due to a forming ability for better meat quality than that of Berkshire barrow.

A non-synonymous single nucleotide polymorphism in the paraoxonase 3 gene regulates meat quality in Berkshire pigs

2018 ◽  
Vol 58 (11) ◽  
pp. 1990 ◽  
Author(s):  
Jeong-Wan Hur ◽  
Jung Hye Hwang ◽  
Seul Gi Kwon ◽  
Da Hye Park ◽  
Tae Wan Kim ◽  
...  
Keyword(s):  
Single Nucleotide Polymorphism ◽  
Meat Quality ◽  
Cooking Loss ◽  
Quality Traits ◽  
Post Mortem ◽  
Nucleotide Polymorphism ◽  
Single Nucleotide ◽  
Meat Quality Traits ◽  
Berkshire Pigs

The paraoxonase (Pon) gene family contains three members: Pon1, Pon2, and Pon3. Pon3 modulates superoxide production and prevents apoptosis. The role of Pon3 has not been fully elucidated in the pig. This study is the first to investigate the association between Pon3 and meat quality in the Berkshire pig. We identified a single nucleotide polymorphism in the Pon3 gene (c.227A > G) that resulted in a change in histidine to arginine at position 76. To elucidate the role of this non-synonymous single nucleotide polymorphism in the Pon3 gene, we analysed the Pon3 genotype and meat quality traits in 434 Berkshire pigs. The results of a codominant model show that carcass weight, meat colour (lightness), cooking loss, and the Warner–Bratzler shear force were significantly associated with the Pon3 genotype. Furthermore, the 24-h post-mortem pH had the strongest relationship with the Pon3 genotype. The G allele decreased cooking loss and fat content, whereas the A allele increased the 24-h post-mortem pH and decreased backfat thickness, which contribute to meat storage life and M. longissimus dorsi depth respectively. In conclusion, the non-synonymous single nucleotide polymorphism in the Pon3 gene showed a close correlation with meat quality traits in the Berkshire pig.

Sign in / Sign up

Export Citation Format

Share Document