scholarly journals Protein profiling of chicken breast muscles from different slaughter houses in relation to meat quality

2020 ◽  
Vol 15 (1) ◽  
Author(s):  
Noor Hasniza Zin ◽  
Murni Abdul Halim ◽  
Noraslinda Muhamad Bunnori ◽  
Normah Haron ◽  
Widya Abdul Wahab
Keyword(s):  
Molecular Size ◽  
Protein Band ◽  
Poor Quality ◽  
Vital Role ◽  
Chicken Meat ◽  
Protein Profiling ◽  
Chicken Breast ◽  
Protein Profiles ◽  
Αb Crystallin

Introduction: Chicken meat is a source of protein in the human diet. Protein content and values define the quality of chicken meat. This research aimed to analyze variations of protein profiles in chicken breast muscles from different slaughtering houses by using proteomic strategies. Methods: Total proteins of chicken breast muscles from three different slaughtering houses (Sample A, Sample B and Sample C) were extracted and quantified by using Bradford assay. Then, the proteins were separated by SDS-PAGE to monitor the quality of extracted proteins. Protein profiles in different samples were compared by 2D-GE analysis. Results: The most highly expressed protein band was located between the molecular size of 37-50 kD in all samples and it was expected to be betaactin. While resolved in 2D-PAGE, differences in protein expression were observed between samples. There were three spots expressed with highest intensity in Sample B compared to others. The protein spot detected at pH 5.28 and the size range between 50- 75 kD was predicted to be NADPH-cytochrome P450 reductase (CPR), at pH 6.45 and molecular weight between 37-50 kD was expected to be creatine kinase M-type (M-CK) while at pH 6.78 and molecular size nearly 25 kD was expected to be αB-crystallin. Conclusions: It can be mentioned that these proteins could play a vital role in mechanisms that contribute to the poor quality of chicken meat.

PROTEIN PROFILING OF DIFFERENT PLANT TISSUES FROM HERB PHYLLANTHUS NIRURI

2015 ◽  
Vol 77 (24) ◽  
Author(s):  
Ainul Mardhiah Mohd Nail ◽  
Noor Hasniza Md Zin
Keyword(s):  
Molecular Weight ◽  
Protein Band ◽  
Protein Profiling ◽  
Protein Extract ◽  
Phyllanthus Niruri ◽  
Two Dimensional Gel Electrophoresis ◽  
Plant Parts ◽  
Sds Page ◽  
Isoelectric Points

Herb Phyllanthus niruri (P. niruri) is known to have various pharmacological functions including anticancer, antibacterial, antioxidant, anti-hypertensive and also anti-diabetic properties.  In this research, the proteomic part of P. niruri was studied to determine the bioactive peptides that responsible for specific characteristics. Total soluble proteins from different plant parts of freshly collected P. niruri were extracted using TCA/acetone method and then quantified using Bradford assay. Fruits part was found to have a significantly higher amount of proteins (4.91µg/µl + 0.21) compared to leaves (4.18µg/µl + 0.15). To determine the quality of proteins in the crude extract, SDS-Page was carried out which separates proteins in the basis of molecular weight. Proteins extracted from leaves were widely distributed between the range of 3.5 kDa to 160 kDA. Meanwhile, proteins in fruits mainly distributed within the range of 15 kDa to 80 kDa. The most highly expressed protein band was found in fruit, located in between 30 to 40 kDa. The protein extracts were then further analyzed based on the molecular weight and isoelectric points using two-dimensional gel electrophoresis (2D-GE) approach. Based on the profile pattern obtained from 2D-GE analysis, protein extract from fruits seems to express more protein spots compared to protein extract from leaves. Protein spots from fruit are seen to be intensely resolved within pH 4 to 10 at molecular weight between 10 kDa to 80 kDa. On the other hand, protein spots from leaves were moderately resolved at pH 4 to 10 at molecular weight within 10 kDa to 50 kDa.

scholarly journals Physicochemical Properties and Consumer Acceptance of Hamburgers Processed with Chicken Meat Affected by Wooden Breast Myopathy

Animals ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 2330
Author(s):  
Rodrigo Fortunato de Oliveira ◽  
Maísa Santos Fávero ◽  
Juliana Lolli Malagoli de Mello ◽  
Fábio Borba Ferrari ◽  
Erika Nayara Freire Cavalcanti ◽  
...  
Keyword(s):  
Weight Loss ◽  
Lipid Oxidation ◽  
Chicken Meat ◽  
Chicken Breast ◽  
Moderate Degree ◽  
Industrial Use ◽  
Severe Degree ◽  
Wooden Breast ◽  
Consumer Test

Considering the increased incidence of wooden breast myopathy in broilers, the intake involves no threat to human health, indefinite etiology consumer rejection by appearance in such breasts, and the lack of studies on the industrial use of wooden breast. The objective of this study was evaluating the quality of hamburgers made with chicken meat affected by wooden breast. Breast samples from 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 (hardness over the entire length of the breast) samples were processed for the manufacture of hamburgers whose quality analyses (color, pH, cooking weight loss, shrinkage percentage, tenderness, storage weight loss, water activity, lipid oxidation, chemical composition and consumer test) were performed on non-stored samples (Day 0), and after storing at 30, 60, 90 and 120 days at −20 °C. There was a reduction (p < 0.05) in tenderness in samples of moderate-grade hamburgers (from 161.45 N to 289.40 N) after 120 days of storage. Hamburgers produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) fat concentration (5.32 g/100 g and 5.26 g/100 g, respectively, for the moderate and severe degree) than hamburgers made of normal samples (4.45 g/100 g). Lipid oxidation values increased, which exceeded the limit of rancidity detection, independent of myopathy. The consumers equally appreciated the aroma, flavor, and texture, and rated their overall acceptance as similar regardless of the quality of chicken meat. Chicken breast hamburgers with wooden breast myopathy is a viable alternative for the poultry industry.

Investigating the effect of government subsidies on end-of-life vehicle recycling

2020 ◽  
pp. 0734242X2095389
Author(s):  
Zhang Yu ◽  
Ma Tianshan ◽  
Syed Abdul Rehman Khan
Keyword(s):  
End Of Life ◽  
Poor Quality ◽  
Vital Role ◽  
Chinese Government ◽  
Chinese Market ◽  
Quality Differentiation ◽  
Efficiency And Effectiveness ◽  
The Government ◽  
Vehicle Market

To have a deeper understanding of the Chinese market reaction for different subsidy policies made by the government, we establish a game model of the competition between legal recyclers and illegal recyclers with government involved. Further, we consider the quality differentiation of end-of-life vehicles in every player’s decision-making. With a numerical simulation, the researchers validated this study. Based on the results of this research, we found that compared with the strategy of subsidizing the legal recyclers, subsidizing the end-of-life vehicle owners is more effective, and the legal recyclers would get more business from end-of-life vehicle owners. The quality of end-of-life vehicles plays a vital role when the recyclers make decisions on their recycling behaviour. Moreover, the differential subsidy policy will probably be useless if most of the end-of-life vehicles in the market are in poor quality. So, the Chinese government should adjust its policies on end-of-life vehicle market development based on the quality distribution of end-of-life vehicles, and the quality management should be implemented in the end-of-life vehicle supply chain for the efficiency and effectiveness of subsidy policies.

Quality of Life and Life Satisfaction among Persons with Alcohol Dependence Syndrome

2020 ◽  
Vol 21 (1) ◽  
pp. 50
Author(s):  
Bijayalaxmi Dash ◽  
Mamta Rani Swain
Keyword(s):  
Quality Of Life ◽  
Life Satisfaction ◽  
Alcohol Dependence ◽  
Sampling Technique ◽  
Poor Quality ◽  
Vital Role ◽  
Satisfaction Scale ◽  
Alcohol Dependence Syndrome ◽  
The Relationship

Background: Quality of life plays a vital role to improve the life satisfaction of an individual. The increase in quality of life is related to the increase of subjective life satisfaction. There is an existing relationship between quality of life and life satisfaction for persons with alcohol dependence (Frisch et al., 2000). Aim: The aims of the present study was to assess and examine the relationship between Quality of life and life satisfaction among persons with alcohol dependence. Methodology: A total number 30 respondents with alcohol dependence syndrome were taken by using a purposive sampling technique. The samples were collected from MHI (COE), SCBMCH, Cuttack IPD and OPD. The scales such as WHOQOL-BREF questionnaire and Life Satisfaction were administered. Result: In this present study it was found that the persons with alcohol dependence scored the poor quality of life in all domains of WHO QOL, as well as life satisfaction scale and also statistically positive significant co-relationbetween quality of life and life satisfaction among persons with alcoholdependence.

scholarly journals Development Needs of Dairy Farms in Kosovo

2014 ◽  
pp. 1-5
Author(s):  
Tiina Kokko ◽  
Kati Partanen ◽  
Hilkka Kämäräinen ◽  
Ardita Jahja-Hoxha ◽  
Jussi Juhola
Keyword(s):  
Milk Production ◽  
Agricultural Education ◽  
Artificial Insemination ◽  
Dairy Farms ◽  
Poor Quality ◽  
Vital Role ◽  
Farm Size ◽  
Western Balkans ◽  
The Future

The Republic of Kosovo in Western Balkans has raised agriculture as one of its development priorities. Farms are still mainly small and agricultural production poorly developed. Most of the agricultural products in retail stores are imported. The goal of this study was to define development needs of Kosovan dairy farms by observing farm operations. Observations were made in March 2012 by following the work of a farmer in 13 different sized dairy farms. Farmers were also interviewed. The results show that most development needs in milk production are milking hygiene, cleanliness of the milking facility, feeding and heat detecting. For example hoof care and animal welfare were usually at a good level in the observed farms. The size of the observed farms varied between 6 to 115 dairy cows. Milking was done in the smallest farm by hands, ninehad bucket milking system and threepipeline milking system. The observed farms can be classified as semi-commercial and commercial farms which deliver most of their milk to the processor. The main problems in the observed farms were poor milking hygiene and poor cleansing of the milking equipment. This can be also seen from the milk quality of the observed farms: according to somatic cells five farms were in Extra class and 5 in I-class (no information available in 3 farms). In number of bacteria 3 farms were in Extra class, 6 in I-class, 2 in II-class and 1 in III-class (no information available in 1 farm). Especially bucket milking system and in some cases the milking tank seemed to be difficult to clean. In some farms the condition of the milking machine seemed to be poor. The time between calvings was long, on average 432 days. There might be lack of heat detection. Also fertility may be low due to wrong feeding of the cows. The time between calvings was lowest on farms using only natural insemination (396 days) and longest in farms using both natural and artificial insemination (470 days). In farms using only artificial insemination the time between calvings was 444 days. Lactations per cow was on average 3,86. None of the interviewed farmers had agricultural education. An average farm size in Kosovo is about 2,2 hectares of field and about two milking cows. The average milk yield is estimated to be around 2200 kg / year. The biggest problems in milk processors are poor quality of milk and variations in milk received during the year: in summer processors have troubles in using all the milk and in winter the milk production of farms is too low. Only about 10 % of the milk produced is delivered to the processors. The future of agriculture looks bright in Kosovo as all interviewed farmers were willing to develop their farm and saw the future positive. Agricultural advisory (extension) services and the availability of training for farmers play a vital role in improving the basic environment for farming as well as farm profitability.

Effect of freezing on the quality of meat from broilers raised in different rearing systems

2018 ◽  
Vol 58 (12) ◽  
pp. 2358
Author(s):  
A. Giampietro-Ganeco ◽  
J. L. M. Mello ◽  
R. A. Souza ◽  
F. B. Ferrari ◽  
B. M. Machado ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Ph Value ◽  
Experimental Period ◽  
Chicken Meat ◽  
Organic N ◽  
Chicken Breast ◽  
Breast Meat ◽  
Fresh Meat ◽  
Meat Samples

We evaluated the effect of freezing (−18°C) for 12 months on the qualitative characteristics of breast, thigh and drumstick meat. Samples from male Cobb 500 broilers raised in antibiotic-free (n = 125), conventional (n = 125) and organic (n = 125) rearing systems and samples from male Hubbard ISA broilers raised in a free-range (n = 125) rearing system were used. Among the studied systems, up to the ninth month of freezing, the organic chicken breast meat showed lower (P < 0.001) water activity (aw) (0.966, on average). After 12 months of freezing, samples of antibiotic-free and organic poultry showed a pH value similar to that of fresh meat (5.94 and 5.86, respectively). Freezing for 12 months preserved the redness of drumstick meat from conventional broilers (a* = 4.86, on average) and the rearing system did not influence the aw of drumstick meat during the entire experimental period. Freezing preserved the aw of conventional and organic chicken meat samples until the ninth month of evaluation (0.978 and 0.974, respectively). Lipid oxidation in the breast, thigh and drumstick samples from the four rearing systems increased (P < 0.001) from the third month of freezing onwards. There were variations in colour, pH, aw and lipid oxidation of chicken meat among birds raised in different rearing systems. Freezing chicken meat did not prevent colour and pH changes or occurrence of lipid oxidation and did not promote a reduction of aw to levels unfavourable to microbiological development.

scholarly journals Effects of leavening agents in batter system on quality of deep-fried chicken breast meat

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 327-334
Author(s):  
Rozzamri Ashari ◽  
Atiqah-Izyannie A.M. ◽  
Mat Yusoff M. ◽  
Ismail Fitry Mohamed Rashedi
Keyword(s):  
Moisture Content ◽  
Meat Products ◽  
Fat Content ◽  
Chicken Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
High Moisture ◽  
Overall Acceptability ◽  
Chicken Breast Meat

The crispiness is an important parameter of battered chicken meat products and could be improved by adding leavening agents such as baking powder and dried yeast. This work was aimed to study the effect of different leavening agents added on the quality characteristics of battered chicken meat. Chicken breast meat strips were dipped into batters using different type of leavening agent; control (without a leavening agent); 4% baking powder (1), 4% dried yeast (2) and 2% baking powder + 2% dried yeast (3). The batter was kept in room temperature (RT) and cold temperature (CT) for one hour after coating. Moisture content, fat content, the viscosity of batter formulation, color, texture and sensory of fried battered chicken meat strips were evaluated. Moisture contents of RT3 and CT3 were significantly higher compared to other treatments while the fat content and viscosity of RT3 and CT3 were among the lowest. The RT2 and CT2 resulted in the lightest color. Compared to control samples, the addition of baking powder and yeast increased crispiness (fracturability and hardness) which was higher when used in combination than alone. Sensory evaluation of quality attributes showed crispiness and overall acceptability for RT3 and CT3 were among the highest. From the experiment, formulation 3 displayed the best effect of the leavening agents (a combination of baking powder and dried yeast) in batter system which produced lower fat, high moisture content, and crispier deep-fried chicken breast meat.

scholarly journals The influence of propolis and bee pollen on chicken meat quality

2020 ◽  
Vol 90 (6) ◽  
pp. 617-625
Author(s):  
Ivana Prakatur ◽  
◽  
Ivan Miškulin ◽  
Đuro Senčić ◽  
Mirela Pavić ◽  
...  
Keyword(s):  
Skin Color ◽  
Dietary Supplementation ◽  
Basal Diet ◽  
Chicken Meat ◽  
Breast Muscle ◽  
Chicken Breast ◽  
Control Group ◽  
Bee Pollen ◽  
Muscle Color

Across the world, as well as in Croatia, there is a continuous increase in the consumption of chicken meat, and attempts are being made in modern poultry production to improve its quality as much as possible by using various natural additives. The aim of this study was to determine the influence of dietary supplementation with propolis and bee pollen on the quality of chicken meat. In order to determine this effect, the carcass body weight of slaughtered chickens and carcass yield were determined, as well as the average pH1 and pH2 of chicken breast muscle, drip loss values, and skin color and chicken breast muscle color expressed as values of L* (lightness), a* (redness), and b* (yellowness). The study was conducted on 200 Ross 308 chickens, divided into five groups. Throughout the study, the control group of chickens was fed with a basal diet, while the experimental groups of chickens were fed with the basal diet supplemented with propolis and bee pollen, each supplement given separately or in combination in specific proportions. At the end of the experiment (42nd day), 10 chickens from each group were slaughtered for the analyses mentioned above. The carcass yield values were significantly higher (P = 0.038) and the drip loss values were significantly lower (P = 0.003) in the experimental groups in comparison to the control group. In addition, there was a statistically significant difference in b* skin color (P = 0.017) and b* chicken breast muscle color (P<0.001) between the groups of chickens. The study showed that dietary supplementation with propolis and bee pollen has a significant positive effect on the quality of chicken meat.

An experience of performing spirometry by trained general practitioners

2020 ◽  
pp. 34-36
Author(s):  
M. A. Pokhaznikova ◽  
E. A. Andreeva ◽  
O. Yu. Kuznetsova
Keyword(s):  
General Practitioners ◽  
Quality Criteria ◽  
Poor Quality ◽  
Male Gender ◽  
Study Research ◽  
The Poor ◽  
Quality Of Research ◽  
Forced Expiratory Maneuver ◽  
Maximal Effort

The article discusses the experience of teaching and conducting spirometry of general practitioners as part of the RESPECT study (RESearch on the PrEvalence and the diagnosis of COPD and its Tobacco-related aetiology). A total of 33 trained in spirometry general practitioners performed a study of 3119 patients. Quality criteria met 84.1% of spirometric studies. The analysis of the most common mistakes made by doctors during the forced expiratory maneuver is included. The most frequent errors were expiration exhalation of less than 6s (54%), non-maximal effort throughout the test and lack of reproducibility (11.3%). Independent predictors of poor spirogram quality were male gender, obstruction (FEV1 /FVC<0.7), and the center where the study was performed. The number of good-quality spirograms ranged from 96.1% (95% CI 83.2–110.4) to 59.8% (95% CI 49.6–71.4) depending on the center. Subsequently, an analysis of the reasons behind the poor quality of research in individual centers was conducted and the identified shortcomings were eliminated. The poor quality of the spirograms was associated either with the errors of the doctors who undertook the study or with the technical malfunctions of the spirometer.

The productivity and quality of chicken meat of cage and free-range growing

2020 ◽  
Vol 22 (1) ◽  
pp. 53-55
Author(s):  
V.S. Lukashenko ◽  
◽  
E.A. Ovseichik ◽  
A.A. Komarov ◽  
◽  
...  
Keyword(s):  
Chicken Meat ◽  
Free Range
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