scholarly journals In pursuit of a better broiler: carcass traits and muscle myopathies in conventional and slower-growing strains of broiler chickens.

2021 ◽  
Author(s):  
Midian N. Santos ◽  
Daniel Rothschild ◽  
Tina M. Widowski ◽  
Shai Barbut ◽  
Elijah G. Kiarie ◽  
...  
Keyword(s):  
Growth Rate ◽  
Broiler Chickens ◽  
Block Design ◽  
Carcass Traits ◽  
Breast Meat ◽  
Expected Time ◽  
Incomplete Block Design ◽  
Breast Meat Yield ◽  
Production Cycles ◽  
Wooden Breast

Abstract Selection for accelerated growth rate and high breast yield in broiler chickens have been associated with an increase in myopathies, including wooden breast (WB) and white striping (WS). To investigate effects of growth rate on carcass traits and incidence of myopathies, 14 strains were evaluated, encompassing 2 conventional (CONV; strains B and C: ADG0-48>60 g/d) and 12 slower-growing (SL) strains. The latter were categorized based on growth rate: FAST (strains F, G, I and M; ADG0-62=53-55 g/d), MOD (strains E, H, O and S; ADG0-62=50-51 g/d), and SLOW (strains D, J, K and N; ADG0-62<50 g/d). In a randomized incomplete block design, 7,216 mixed-sex birds were equally allocated into 164 pens (44 birds/pen; 30 kg/m2), with each strain represented in 8-12 pens over 2-3 production cycles. From each pen, 4 males and 4 females were processed at 2 Target Weights (TW) based on their expected time to reach 2.1 kg BW (TW 1: 34 d for CONV; 48 d for SL strains) and 3.2 kg BW (TW 2: 48 d for CONV; 62 d for SL strains). Weights and yields for the carcass, breast, drumsticks, thighs and wings were obtained; breast fillets were assessed to determine the presence and severity of WB and WS. At both TWs, breast yield was higher as growth rate increased (P<0.001), with CONV having greater breast yield than other categories. Strain F had the greatest breast yield at both TWs (P<0.001) within the FAST category. At TW 2, CONV had the greatest incidence of WB and WS (P<0.001). However, within FAST, strain F had the greatest incidence of myopathies (P<0.001) at both TWs, exhibiting values as high or greater than CONV birds. The incidence of WB and WS in strains with differing growth rates but high breast meat yield suggests that the latter may play a major role in the occurrence of these myopathies.

scholarly journals Effect of decocted turmeric on performance, hematological parameters and carcass traits of broiler chickens

2017 ◽  
Vol 42 (4) ◽  
pp. 263
Author(s):  
I. Isroli ◽  
T. Yudiarti ◽  
E. Widiastuti ◽  
S. Sugiharto
Keyword(s):  
Uric Acid ◽  
Stress Responses ◽  
Total Protein ◽  
Broiler Chickens ◽  
Hematological Parameters ◽  
Carcass Traits ◽  
Blood Chemistry ◽  
Broiler Chicks ◽  
Feed Conversion ◽  
Breast Meat

This study aimed to investigate the effect of decocted turmeric on performance, haematological parameters and carcass traits of broilers. Broiler chicks at 11 days of age were allotted to five groups, including T0 (birds drinking 100% water), T1 (25% decocted turmeric + 75% water), T2 (50% decocted turmeric + 50% water), T3 (75% decocted turmeric + 25% water) and T4 (100% decocted turmeric). The study was arranged based on a completely randomized design (CRD), parameters investigated was performance and blood chemistry (leukocyte, total protein, albumin, globulin, uric acid, glucose). The data were subjected to analysis of variance at 5% probability. Decocted turmeric did not affect weight gain, feed and water consumption and feed conversion ratio of broilers. Lymphocytes proportion was higher (P<0.05) in T1, T2 and T4 than in T0 and T3 birds. The heterophils to lymphocytes ratio was lower (P<0.05) in birds receiving decocted turmeric than control. Globulin concentration and albumin to globulin ratio were higher and lower (P<0.05), respectively, in serum of T2, T3 and T4 than T0 and T1 birds. The proportion of heterophils and concentration of serum total protein, albumin, uric acid and glucose were not different among treatments. The weight of breast meat was higher and lower (P<0.05) in T3 and T4 birds, respectively, compared to the control. In conclusion, providing decocted turmeric through drinking water helped to improve stress responses and increased the weight of breast meat of broiler chickens. 

scholarly journals Bioavailability of liquid methionine hydroxy analogue-free acid relative to DL-methionine in broilers

2013 ◽  
Vol 61 (5) ◽  
pp. 1513-1520 ◽  
Author(s):  
Jiří Zelenka ◽  
Jaroslav Heger ◽  
Vlastislav Machander ◽  
Markus Wiltafsky ◽  
Martin Lešták
Keyword(s):  
Body Weight ◽  
Broiler Chickens ◽  
Free Acid ◽  
Basal Diet ◽  
Relative Bioavailability ◽  
Feed Conversion ◽  
Breast Meat ◽  
Meat Yield ◽  
Carcass Yield ◽  
Breast Meat Yield

An experiment with broiler chickens was conducted to compare the relative bioavailability of liquid methionine hydroxy analogue free acid (MHA-FA) with that of DL-methionine (DLM) during fattening to 35 days of age. Ross 308 male chicks were allotted to 9 treatments, each consisting of six replicates of 140 birds/pen. Four graded levels (0.04, 0.08, 0.16, and 0.28 %) of MHA-FA or DLM products (weight/weight comparison) were added to a maize-wheat-soyabean meal basal diet deficient in sulphur amino acids. The criteria of response were body weight, feed conversion ratio, carcass yield and breast meat yield. Significant responses to graded levels of both methionine sources were observed in all response criteria. Using a multi-exponential model describing the dose-response relationships, the bioavailability estimates of MHA-FA relative to DLM on a weight-to-weight basis were 68, 70, 54 and 59 % for body weight, feed conversion, carcass yield and breast meat yield, respectively. If MHA-FA was compared with DLM on equimolar basis its bioavailability was 77.7, 79.0, 59.3 and 64.6 for body weight, feed conversion, carcass yield and breast meat yield, respectively. The bioavailability of MHA-FA for carcass yield and breast meat yield was significantly (P < 0.05) lower than that of DLM on a weight-to-weight and on equimolar basis.

The effect of altering the dietary arginine to lysine ratio on the breast meat yield of broiler chickens at moderate and high temperatures

1997 ◽  
Vol 48 (5) ◽  
pp. 709 ◽  
Author(s):  
I. Gorman ◽  
D. Balnave ◽  
J. Brake
Keyword(s):  
High Temperatures ◽  
Broiler Chickens ◽  
Breast Meat ◽  
Response Curves ◽  
Meat Yield ◽  
Breast Meat Yield ◽  
Effects Of Temperature

In 4 experiments broilers were housed at moderate or high temperatures and fed diets containing arginine : lysine (arg : lys) ratios ranging from 1·01 to 1·45 from 3 weeks of age until reaching a processing weight of 2·2 kg. The effects of temperature and arg : lys ratio on breast meat yield were determined. In the first 3 experiments, increasing the arg : lys ratio increased breast meat yield at moderate temperatures and reduced breast meat yield at high temperatures. Hypothesised response curves are presented to explain the different responses in breast meat yield to arg : lys ratio at moderate and high temperatures. Expt 4 was designed to test the validity of the hypothesised response curves. The pattern of the responses obtained from this experiment supports the hypothesis.

GROWTH, FEED EFFICIENCY AND LEVELS OF MERCURY IN TISSUES OF TWO BREEDS OF CHICKENS FED METHYL MERCURY DICYANDIAMIDE

1971 ◽  
Vol 51 (3) ◽  
pp. 657-662 ◽  
Author(s):  
E. E. GARDINER ◽  
R. HIRONAKA ◽  
S. B. SLEN
Keyword(s):  
Growth Rate ◽  
Feed Efficiency ◽  
Methyl Mercury ◽  
Broiler Chickens ◽  
Mercury Level ◽  
Mercury Content ◽  
Breast Meat ◽  
Growing Period ◽  
Rhodamine B Dye ◽  
Single Comb

Males of two breeds of chickens, Single Comb White Leghorns (SCWL) and broiler-type, were fed rations containing eight levels of added mercury from methyl mercury dicyandiamide (0.0, 0.33, 0.66, 1.32, 2.64, 5.29, 10.58, and 21.16 ppm Hg) from hatching to 8 weeks of age. Samples of heart, kidney, breast, and liver tissues were taken at the end of the 8-week growing period and their mercury content was determined. The growth rate of the broiler-type chickens was depressed with the three highest levels of dietary mercury, but the growth rate of the SCWL was influenced only by the highest level of mercury. The dietary mercury level did not affect feed efficiency, although the widest feed-to-gain ratios were obtained with both breeds of chickens fed the highest dietary mercury level (21.16 ppm). Except for the broiler chickens fed the highest level of mercury, dietary mercury had no effect on mortality. The mercury level of the four tissues increased with increases in dietary mercury. The highest levels of mercury were found in the kidney and liver. The level of mercury in the breast meat was about one-half of that in the kidney and liver and twice that in the heart. Rhodamine B dye was not deposited in the tissues of the chickens.

scholarly journals Quality Differences in Wooden Breast Meat Marinated with Commercial Ingredients

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
T. R. Jarvis ◽  
M. D. Byron ◽  
M. E. Von Staden ◽  
C. A. Crist ◽  
M. W. Schilling ◽  
...  
Keyword(s):  
Potassium Carbonate ◽  
Sodium Phosphate ◽  
Block Design ◽  
Pectoralis Major Muscle ◽  
Eating Quality ◽  
Factorial Structure ◽  
Breast Meat ◽  
Wooden Breast ◽  
The Impact ◽  
Broiler Breast

ObjectivesWooden breast (WB) is a Pectoralis major muscle myopathy that impacts the quality of broiler breast meat, which is a current significant challenge for the poultry industry. While WB has been thoroughly researched in recent years, there has not been a resolution to this issue. Therefore, it is necessary to explore potential solutions to mitigate the undesirable characteristics of WB. The objective of this research was to evaluate differences in quality between chicken breasts classified as normal (NOR), moderately woody (MOD), and severely woody (SEV) that were marinated with control (water), traditional (sodium phosphate and salt), or clean label (potassium carbonate and salt) marinades.Materials and MethodsChicken breasts from broilers were graded NOR, MOD, SEV based on the severity of WB. Breasts were sized to 30 ± 2 mm to control variability in breast thickness. Three separate treatment marinades were applied to 40 lb batches of each WB severity 24 h postmortem. Treatments were tumbled for 30 min at 12 rpm under vacuum (20–25 mmHg). Tumble yields were measured. The breasts were individually frozen in a CO2 cabinet to –62.2°C and stored at –17.8°C. A 3 × 3 factorial structure within a randomized complete block design with 3 replications of 40 lbs (Day 1, Day 2, Day 3) were used to evaluate the impact of marinade (control, traditional, clean label) and WB severity (NOR, MOD, SEV) on tumble yields. Similarly, a 2 × 3 factorial structure was used to analyze the effect of marinade (traditional and clean label) and WB severity (NOR, MOD, SEV) on sensory attributes.ResultsWhen averaged over WB severity, the clean label marinade had a greater tumble yield (P < 0.05) than the traditional marinade. When averaged over marinade, the NOR had a greater tumble yield (P < 0.05) than the MOD and SEV treatments, which did not differ from each other (P > 0.05).Descriptive sensory results revealed that both marinated SEV were crunchier and less tender (P < 0.05) than MOD and NOR, and MOD was less tender (P < 0.05) than NOR. The clean SEV was chewier (P < 0.05) than all MOD and NOR treatments, but the traditional SEV was only chewier (P < 0.05) than the NOR. Interaction was significant (P < 0.05) for mushy, initial juiciness, and overall juiciness. These attributes differed (P < 0.05) for WB severity but not marinade treatment. When averaged over marinade, NOR was mushier than the MOD, which was mushier than the SEV, and the SEV and MOD were juicier than NOR.Consumer acceptability results indicated that clean and traditional SEV were less acceptable (P < 0.05) than MOD and traditional NOR; no difference (P > 0.05) existed between MOD and NOR for both marinades. In addition, when averaging over WB severity, the traditional marinade was preferred (P < 0.05) over the clean label marinade. Thus, differences in WB severities were more apparent in the clean label than the traditional marinade, which indicates that even though the clean label samples were tender, it may not be advisable to utilize that marinade formulation in place of traditional marinades with SEV woody breast meat.ConclusionThe use of salt and sodium phosphate or potassium carbonate in a marinade improves eating quality characteristics of MOD and SEV woody breast. However, differences remain between NOR and SEV in tenderness, gumminess and crunchiness that negatively impact the consumer acceptability of broiler breast meat.

scholarly journals Etlik Piliçlerde Odunsu Göğüs Eti Sendromu ve Etkileri

2021 ◽  
Vol 9 (9) ◽  
pp. 1638-1646
Author(s):  
Tuğçe Uzun ◽  
Aylin Ağma Okur
Keyword(s):  
Pectoral Muscle ◽  
Economic Losses ◽  
Poultry Industry ◽  
Breast Meat ◽  
Negative Effects ◽  
Breast Meat Yield ◽  
Microscopic Features ◽  
Muscle Disorder ◽  
Wooden Breast ◽  
Processing Properties

The aim of the study is to present a review about the "Wooden Breast Syndrome" (WBS) syndrome, which is a muscle disorder that has become increasingly important in recent years, and the etiology of the abnormalities caused by this myopathy, and its histological, macroscopic, and microscopic features. Besides, the effects on the visual, sensory, functional, mechanical quality and processing properties of the breast meat of broilers and their negative effects on the poultry industry were also discussed. Since this myopathy gives a hard structure to the pectolaris major muscle, it is called "Wooden Breast" in public. It is assumed that the leading direct and indirect causes of WB syndrome in broilers are pectoral muscle hypertrophy (volume increase in muscle cells), rapid growth rate, and high breast meat yield. Also, age, gender, diet, feed restriction, oxidative stress, genetics, etc. factors are also thought to be effective. However, the etiology of WB syndrome is still unclear in many aspects. As a result of the macroscopic examination of the wooden breast meat, a striking stiffness, swelling, viscous exudate (inflammatory fluid), petechial (purple-red bleeding spots) fluid, and a pale appearance in the pectoral major muscles are observed, and the lesions that occur can be detected by palpation. Due to these visual and sensory defects in breast meat, the consumability of meat decreases and this leads to significant economic losses for the poultry industry.

scholarly journals Growth and carcass characteristics of different crosses of broiler chickens reared under an alternative system

2018 ◽  
Vol 39 (1) ◽  
pp. 317
Author(s):  
Fábio Loures Cruz ◽  
Lorena Katheryne Vieira Saraiva ◽  
Grace Ellen Silva ◽  
Tatiane Mendonça Nogueira ◽  
Ana Paula Silva ◽  
...  
Keyword(s):  
Broiler Chickens ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Growth Potential ◽  
Meat Production ◽  
Breast Meat ◽  
Gompertz Equation ◽  
Alternative System ◽  
Randomized Design ◽  
Breast Meat Yield

This study aimed to assess the effect of different breeds and crosses of broiler chickens and sex on growth, carcass characteristics, and tissue composition. The experimental design was a completely randomized design in a 6 × 2 factorial scheme, with six genotypes (New Hampshire – NHS, Jersey Black Giant – JBG, Rodhe Island Red – RIR, Indigenous Giant – IG, and the hybrids IG × NHS and IG × JBG) and two sexes (male and female). Each treatment was composed of five replications with three broiler chickens, totaling 180 broiler chickens. Zootechnical performance and growth were assessed through the Gompertz equation parameters. After slaughtering at 105 days, the characteristics of carcass and main cuts were determined by means of weight, yield, and proportion of tissue constituents (meat, bone, and skin). Regarding the Gompertz equation parameters, the genotype NHS presented a higher growth potential. Males presented higher live weight and carcass weights, except for IG. No difference was observed between genotypes and sexes (P > 0.05) for carcass yield. The genotype JBG presented the highest average for breast yield (24.4%). Males presented the highest average for leg yield (30.5%). The genotype IG presented the highest value of breast meat yield (71.2%), being similar to the genotypes from the crosses IG × NHS, and IG × JBG (68.9 and 68.3%, respectively). For meat to breastbone ratio, the genotype IG presented the highest value (3.4) and, considering the sex, females presented a higher average (3.2) for this characteristic. Regarding the proportion of leg meat, an effect was observed for genotype and sex (P < 0.05) with the highest values observed for the hybrid IG × JBG and females (66.3 and 66.0%, respectively). For meat to leg bone ratio, the genotypes NHS, JBG, RIR, and IG × NHS presented the highest values (2.6, 2.7, 2.6, and 2.6, respectively), with females presenting the highest value (P < 0.05) (2.7). The genotypes IG, IG × NHS and IG × JBG presented the best growth and carcass characteristics, being recommended to be reared under an alternative system. Females presented the highest breast yield and, proportionally, the highest amount of leg meat, which are important attributes in a chicken meat production system.

scholarly journals Digestible lysine for broilers from different commercial strains in the final phase

2016 ◽  
Vol 38 (4) ◽  
pp. 411
Author(s):  
Felipe Santos Dalólio ◽  
Joerley Moreira ◽  
Diego Pereira Vaz ◽  
Luiz Fernando Teixeira Albino ◽  
Ricardo Vianna Nunes ◽  
...  
Keyword(s):  
Feed Intake ◽  
Broiler Chickens ◽  
Carcass Characteristics ◽  
Average Weight ◽  
Feed Conversion ◽  
Breast Meat ◽  
Carcass Yield ◽  
Randomized Design ◽  
Breast Meat Yield ◽  
Four Levels

This study aimed to evaluate different digestible lysine levels in diets for broilers chickens from different commercial strains, from 49 to 56 days of age, on performance and carcass characteristics. A total of 432 male broilers from 49 days old were used, with an average weight of 3560±250 g. It was used a completely randomized design in a factorial arrangement 3x4, and the birds, from three strains (Cobb 500, Hubbard Flex and Ross 308) were divided into four levels of digestible lysine (0.800, 0.950, 1.100 and 1.250%), with four replicates of 12 birds each. It was evaluated the weight gain, feed intake, feed conversion ratio, carcass yield, breast yield, breast meat yield and the yield of the thigh and drumstick. There was no interaction between lysine levels and commercial strains of broiler chickens. The different lysine levels did not influence (p ≥ 0.05) performance and carcass yield. There are significant differences between strains for feed intake and carcass characteristics. The Cobb 500 strain had higher breast yield and breast meat (p < 0.05), while the Hubbard Flex and Ross 308 strains had higher yield of the thigh and drumstick (p < 0.05). 

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