scholarly journals Toxicity and Biological Value of Broiler Chicken Meat in case of Feeding the “Aquasan” Acidifier

2018 ◽  
Vol 20 (92) ◽  
pp. 94-97
Author(s):  
O. V. Demchyschyn ◽  
M. D. Kuhtyn ◽  
Yu. B. Perkiy
Keyword(s):  
Broiler Chicken ◽  
Test Group ◽  
Biological Evaluation ◽  
Chicken Meat ◽  
Research Station ◽  
Express Method ◽  
Broiler Meat ◽  
Important Indicator ◽  
Biological Value ◽  
Thigh Muscles

Employees of the Ternopil Research Station on the basis of organic and inorganic acids created a new liquid acidifier for broiler chickens called the “Aquasan”. It positively affects the preservation, productivity and constant microflora of the digestive tract in chickens. An important indicator of meat is its harmlessness and biological value. The purpose of the paper was to research the toxicity and biological value of chicken meat in case of feeding the stock with the “Aquasan” acidifier. The research was conducted on three groups of chicken broilers of the breed Ross 308–50 heads in each group. The first group of chickens was the control one, and the second group of chickens was fed with 0.1 % solution of the “Aquasan” acidifier from the 27th day of fattening within 10 days (27th–31st and 34th–38th days). The growing period lasted 43 days. Toxico-biological evaluation of chicken meat was carried out by express method using infusorias Tetrachymena pyriformis. Study of toxicity of pectoral and thigh muscles of the chickens have shown that within 24 hours of observing the infusorias, there was no death or inhibition of growth in an environment. Only on the 24th hour of observing in the experimental and control groups, there were infusorias with changes in shape and nature of movement in the amount of 0.1–0.2% cultures. The results of the research indicate that there is no acute and subacute toxicity of broiler meat in case of feeding the Acquasan acidifier. After 96 hours of research, 0.5–0.6 % of dead infusorias was found in samples of pectoral and thigh muscles in both groups. Also, there were infusorias with changes in shape and nature of movement on the 4th day, 0.3–0.4% and 0.2–0.3% respectively. There were no changes in growth of infusorias in the test group. Comparing the results of studies with control samples, it can be noted that the broiler chicken meat does not exhibit chronic toxicity. During 96 hours of research on the toxicity of chicken meat, no significant changes were found in the experimental group. Consequently, chicken meat from broilers grown with the use of “Aquasan” acidifier according to the express method is non-toxic, i.e. harmless for consumption. During the study of biological value of chicken meat, calculation of number of infusorias who grew up on the 4th day in the environment of the research samples of pectoral and thigh muscles, showed a lack of credible changes in their number as compared with the control. The absence of a reliable decrease in the relative biological value of meat indicates the high quality of the broiler chicken product in case of feeding them with the “Aquasan” acidifier.

Significance of Sample Weight and Enrichment Ratio on the Isolation of Naturally Occurring Campylobacter spp. in Commercial Retail Broiler Meat

2010 ◽  
Vol 73 (7) ◽  
pp. 1339-1343 ◽  
Author(s):  
OMAR A. OYARZABAL ◽  
LIN LIU
Keyword(s):  
Broiler Chicken ◽  
Chicken Meat ◽  
Practical Approach ◽  
Enrichment Ratio ◽  
Linear Extrapolation ◽  
Sample Weight ◽  
Broiler Meat ◽  
Naturally Occurring ◽  
Positive Results ◽  
Campylobacter Spp

The goal of these experiments was to evaluate the efficacy of different meat to broth ratios for the isolation of Campylobacter spp. from retail broiler chicken meat. The evaluation included 25 g of meat enriched in 100 ml of Bolton broth (1:4 ratio, subsample A), 50 g in 200 ml (1:4, subsample B), 100 g in 300 ml (1:3, subsample C), and 150 g in 300 ml (1:2, subsample D). For 29 samples, another subsample (E) was evaluated at a 1:9 ratio. The results from 110 samples revealed no differences (P > 0.05) among subsamples (A through D) for the detection of Campylobacter-positive samples. By adding the results from subsamples A and B, the number of Campylobacter-positive samples was higher (P < 0.05) than that found based on results of subsamples A or B alone. However, the addition of the results from subsamples C and D increased the number of positive samples detected by only three. Subsamples C and D were the most contaminated, and contamination for subsamples A and B depended more on the original contamination of the meat than on the enrichment ratio. The mixing of the meat resulted in detection of more Campylobacter-positive samples than were found when the samples were not mixed before the subsamples were collected. No differences were found in the number of positive samples detected among subsamples A, B, C, or D based on product type. These results suggest that the linear extrapolation of positive results may not be appropriate for predicting the presence of Campylobacter spp. and that a 1:4 enrichment ratio with 25 g of meat is the most practical approach for the isolation of Campylobacter spp. from retail broiler meat.

scholarly journals Prevalence and Antibiotic Resistance Profile of Salmonella spp. in Broiler Carcasses From Dominant Poultry Production Areas in Bhutan

2021 ◽  
Author(s):  
Kinley Penjor Penjor ◽  
Monu Gurung Gurung ◽  
Kamrul Islam Islam ◽  
Ricardo J. Soares Magalhaes Magalhaes
Keyword(s):  
Multidrug Resistance ◽  
Antibiotic Susceptibility ◽  
Broiler Chicken ◽  
Chicken Meat ◽  
Surveillance Program ◽  
Poultry Production ◽  
Salmonella Spp ◽  
Broiler Meat ◽  
Commercial Broiler ◽  
Production Areas

Abstract Background Salmonella is an important zoonotic pathogen and its infections are considered among the most commonly and widely distributed food-borne illness reported worldwide. Poultry products have been identified as important sources of Salmonella infection to humans. While there have been reports of high prevalence of Salmonella and multidrug resistance in imported chicken meat in Bhutan, the safety of nationally produced broiler meat with regards to Salmonella contamination is not known. In the absence of national surveillance of Salmonella in food animals in Bhutan, this study assessed the prevalence of Salmonella and its serotypes in broiler chicken carcass in the dominant poultry production areas of the country and determine its antibiotic susceptibility patterns. Methods A cross-sectional study was conducted in January to April 2016 in all five major commercial broiler meat producers and suppliers in Bhutan located in the Samphelling and Darla gewogs. Following a systematic random sampling method, 36 broiler carcasses were sampled from each of the five broiler commercial farms producing the total sample size of 180 samples. Salmonella was isolated and identified following the International Organization for Standardization methods (ISO 6579:2002). All Salmonella isolates were subjected to antibiotic susceptibility testing (AST) following the procedures of the Clinical and Laboratory Standards Institute (CLSI) method. Results The overall prevalence of Salmonella in broiler chicken meat samples was 12.78% (95% CI, 10.98–14.58). The prevalence of Salmonella spp. was higher in farms of the Samphelling gewog compared to Darla gewog [14.81% (95% CI, 8.2.7–21.5) vs 9.72% (95% CI, 2.9–16.6) respectively]. Among 23 Salmonella isolates, the most prevalent serovar was S. typhi (73.9%). The Salmonella isolates showed high sensitivity to gentamicin (73.9% of isolates) followed by streptomycin (56.5%) and ampicillin (47.8%). The highest proportion of resistance was noted to tetracycline (95.6%), trimethoprim (86.9%), amoxicillin (65.2%), and ampicillin (47.8%). Among 23 Salmonella isolates, 60.87% (n = 14) were considered multidrug resistant and 7 patterns of multidrug resistance were discovered. Conclusion The estimates of Salmonella prevalence and multidrug resistance in nationally produced commercial broiler chicken carcasses from the two main broiler meat producing areas in Bhutan, raises significant public health concerns highlighting the need for an integrated national Salmonella surveillance program across the poultry market chain.

scholarly journals Level of escherichia coli contamination of broiler chicken meat in Ambon City Market

2021 ◽  
Vol 883 (1) ◽  
pp. 012036
Author(s):  
I J Liur ◽  
M Veerman
Keyword(s):  
Broiler Chicken ◽  
Microbial Contamination ◽  
Sampling Technique ◽  
Chicken Meat ◽  
The Body ◽  
Plate Count ◽  
Broiler Meat ◽  
E Coli ◽  
Total Plate Count ◽  
Meat Markets

Abstract Chicken meat is a source of animal protein that is very popular with all people, especially in Indonesia. The meat also contains nutrients that are good for the body. However, broiler meat also has a weakness because it is a food that is easily damaged; most of the damage is caused by poor handling, thus providing opportunities for growth microbes. Broiler meat is easily contaminated by various microorganisms that are in the environment. This study aimed to determine the level of microbial contamination in broiler chicken meat in the Ambon city market. The study used a random sampling technique and used 12 samples from the market in Ambon city. Parameters of microbiologic status observed total plate count and E. coli. Data were described descriptively. The result showed that total plate count (TPC) and E-coli was not more than the standard. The microbial contamination of broiler chicken meat markets in Ambon city was not in excess with the National Standardization Agency (NSA, 2009). Thus, broiler meat is safe for consumption.

scholarly journals Effect of probiotics on the chemical, mineral, and amino acid composition of broiler chicken meat

2017 ◽  
Vol 7 (1) ◽  
pp. 61-65 ◽  
Author(s):  
Ju. N. Podolian
Keyword(s):  
Broiler Chickens ◽  
Broiler Chicken ◽  
Optimal Dose ◽  
Essential Amino Acids ◽  
Mineral Elements ◽  
Chicken Meat ◽  
Poultry Meat ◽  
Control Group ◽  
Thigh Muscles ◽  
Probiotic Preparation

<p>The experiment was conducted to examine the influence of probiotic preparation on the mineral contamination of the broiler chicken muscles. Investigational product contains probiotic lactic acid bacteria of genus Lactobacillus and Enterococcus. It is proved that additional feeding of probiotic “Entero-active” to broiler chickens increases retention of mineral elements of the fodder. To study the effect of probiotic on chicken meat the contamination of minerals in the experimental poultry meat was researched. The studies proved that the additional use of the studied probiotic supplements with food of broiler chickens allowed increasing phosphorus contamination by 4.7%, magnesium by 3.9% and iron by 46.5% in the pectoral muscles compared with the control group. The use of probiotic for broilers feeding has increased phosphorus by 4.7%, calcium by 4.1 times, iron by 70.5%, zinc by 5.4%, magnesium by 31.5% and copper in 4.2 times in thigh muscles of poultry. Thus, consumption of probiotic preparation by broilers in various doses improves the mineral compound of meat carcasses this meat is also considered as free range food. It was proved that probiotic increases the synthesis of such essential amino acids in the pectoral muscles as lysine by 1.66%, histidine by 0.03%, arginine by 0.38%, threonine by 0.07%, valine by 0.16%, methionine by 0.33%, leucine by 0.1% and phenylalanine by 0.17%. The increasing of level of lysine and histidine respectively by 0.05 and 0.08% is observed in the thigh muscles of broilers under the influence of probiotic. We have proved that the optimal dose for broiler chickens is 0.25% for the age of 1-10 days, 0.1% for the age of 11-28 days, 0.05 % for the age of 29-42 days, the percentage is for broiler chickens feed weight. </p>

scholarly journals PREFERENSI KONSUMEN TERHADAP DAGING AYAM BROILER DI ERA NEW NORMAL

2021 ◽  
Vol 10 (2) ◽  
pp. 83-97
Author(s):  
Danang Priyambodo ◽  
Intani Dewi ◽  
Gilang Ayuningtyas
Keyword(s):  
Broiler Chicken ◽  
Meat Products ◽  
Chicken Meat ◽  
Survey Method ◽  
Average Score ◽  
Purchasing Decisions ◽  
Broiler Meat ◽  
New Normal ◽  
Adult Age ◽  
The City

The purpose of this study was to determine consumer attitudes towards the attributes of fresh chicken meat and frozen chicken meat and to analyze the factors that influence consumers in purchasing decisions for fresh chicken meat and frozen chicken meat in the city of Bogor in the new normal era. This research was conducted in October-Desember 2020. Data obtained from 250 respondents who usually buy broiler chicken meat and is divided into several areas namely modern market, traditional market, and chicken selling places around the city of Bogor. The sample of respondents in the study was chosen purposively and the data collection technique used a survey method through direct interviews based on the questions contained in the questionnaire. The data were analyzed with descriptive analysis and Fishbein models. The result of the study concluded that: 1) Broiler meat consumers were mostly female of adult age and married, has the last education of senior high school, works as a housewife and has an income of less than IDR 1.000.000. 2) All broiler meat consumers carry out all stages of purchasing decisions. 3) The factors that influence the purchase of broiler chicken meat with the highest average score (4.42) are based on health factors. 4) Based on the Fishbein model, the highest average value (Ao) is found in fresh meat products, which means that respondents in the city of Bogor in the new normal era prefer fresh chicken meat products to frozen chicken meat products.

scholarly journals Effect of marinating broiler chicken meat with acid whey on product quality and consumer acceptance

2019 ◽  
Vol 118 (1) ◽  
pp. 125-136
Author(s):  
Anna Augustyńska-Prejsnar ◽  
Małgorzata Ormian ◽  
Zofia Sokołowicz ◽  
Anna Rogowska
Keyword(s):  
Shear Force ◽  
Broiler Chicken ◽  
Research Study ◽  
Lemon Juice ◽  
Chicken Meat ◽  
Raw Material ◽  
Control Group ◽  
Sensory Assessment ◽  
Broiler Meat ◽  
Acid Whey

In the research study, acid whey was used to marinate chicken broiler meat. The raw material used in the research study consisted of breast muscles of broiler chickens (n = 90); they were marinated with the acid whey added (n = 30) and, comparatively, with a marinade with the addition of lemon juice (n = 30). The concentration of lemon juice was designed to correspond to pH of the acid whey (4.54). Non-marinated breast muscles were a control group (n = 30). The assessment of the raw and grilled product included a sensory assessment (pts) and the determination of the following: quality parameters (marinade absorption, pH and colour in the CIE L* a* b* system), nutritional value (protein, fat, mineral compounds in the form of ash), textural parameters (shear force as well as hardness, springiness, gumminess, chewiness). The research study showed that compared to marinating the breast muscles with lemon juice, marinating them using whey increased the uptake of marinade, advantageously (p < 0.05) affected tenderness (measured by a Warner-Bratzler shear force), hardness (assessed using a TPA texture profile analysis), the ash content of the raw and heat-treated product, the reduction in saturation of red (a*) and the increase in saturation of yellow (b*) in the general colour tone. In the sensory assessment, the marinating with the use of whey positively affected the juiciness and tenderness of the grilled product. Also an overall acceptability of the attributes analysed was reported. According to the results obtained, acid whey may be recommended as a natural marinade for broiler chicken meat.

scholarly journals ANALISIS CEMARAN MIKROBA PADA DAGING AYAM BROILER DI BEBERAPA PASAR KOTA AMBON

2020 ◽  
Vol 8 (2) ◽  
pp. 92-96
Author(s):  
Isye Jean Liur ◽  
Astri D. Tagueha
Keyword(s):  
Broiler Chicken ◽  
Microbial Contamination ◽  
Fiber Texture ◽  
Chicken Meat ◽  
Meat Sample ◽  
Nutritional Content ◽  
Bacterial Isolation ◽  
Broiler Meat ◽  
The Public ◽  
Good Medium

Chicken meat is one of the foods favored by the public because it has high nutritional content, delicious taste, affordable prices, and a soft fiber texture that makes it easy to digest. The high nutritional content can make chicken meat a good medium for the growth and development of microorganisms.The research was conducted to determine the amount of bacterial contamination in broiler meat sold in several markets in Ambon city. This study used an experimental method, namely the analysis of microbial contamination in the famous chicken meat sample in Ambon City. The research was started by taking samples of chicken breasts and thighs from various markets in Ambon city. The sample used was chicken meat that had been stored for 2 days. Furthermore, the bacterial isolation stage is carried out. The results showed that the microbial contamination in the sample of chicken breasts and thighs was still below the maximum limit (less than 1 x 106 cfu/g) determined by the National Standardization Agency. Broiler chicken meat in Ambon City is safe for consumption by the public.

scholarly journals Assessment of the Quality of Broiler Chicken Meat in case of Feeding the “Aquasan” Acidifier

2018 ◽  
Vol 20 (88) ◽  
pp. 85-88
Author(s):  
O. V. Demchyschyn ◽  
M. D. Kuhtyn ◽  
Yu. B. Perkiy
Keyword(s):  
Chemical Composition ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Live Weight ◽  
Chicken Meat ◽  
Feed Additives ◽  
Poultry Meat ◽  
Broiler Meat ◽  
Growing Period

The acidifying agents are being used more often as an alternative to fodder antibiotics in order to preserve bird’s stock and increase productivity. We created the new liquid acidifier “Aquasan” for broiler chickens on the basis of organic and inorganic acids. The application of various feed additives or drugs to the diet of chickens leads to changes in the chemical composition of meat. The purpose of the paper was to research the slaughter qualities and the chemical composition of broiler chicken meat in case of feeding the stock with the “Aquasan” acidifier. The research was conducted on three groups of chicken broilers of the breed Ross 308 – 50 heads in each group. The first group of chickens was the control one, the second group of chickens was given the acidifier analogue called “FEEDACID MAX L”, and the third group was given the new acidifier “Aquasan”. The process of feeding of 0.1% of the working acidifier solutions was performed from the 27th day of fattening within 10 days (27th–31st and 34th–38th day). The growing period lasted 43 days. The moisture content of meat was determined by the method of drying, the content of protein – by the Kjeldahl method, total fat – by the Soxhlet method, the ash content – by the charring method. It has been established that the use of the “Aquasan” acidifier contributed to the increase in the productivity of broilers, the live weight of chickens on the 43rd day of breeding increased by 1.1 times (Р ≤ 0.05), and the weight of a carcass by 1.2 times (Р ≤ 0.05), in particular, by 310 g and 350 g, respectively. Also, the use of the acidifier allowed increasing the livability of chicken stock by 6% (Р ≤ 0.001). The average yield of carcasses of broilers increased by 4.4% (Р ≤ 0.05), which is 2% more than the standard values for this breed of chickens called Ross 308. With the use of the “Aquasan” acidifier, an increased content of dry matter in the broiler meat by 1.5% (Р ≤ 0.05) was noted and, accordingly, a decrease in the same percentage of moisture in meat. The protein content of chicken meat on the 43rd day of breeding increased by 0.9% (Р ≤ 0.05), ash increased by 0.3% (Р ≤ 0.05), and the fat content decreased by 0.4% (Р ≤ 0.05). Similar changes in slaughter rates and chemical composition of chicken meat were also observed in case of feeding the acidifier analogue “FEEDACID MAX L”; the difference compared with the new “Aquasan” acidifier was insignificant. Consequently, the feeding of the liquid acidifier “Aquasan” to chicken broilers from the 27th day of their breeding does not lead to deterioration in the quality of the slaughter and the chemical composition of poultry meat.

Kualitas Fisik Daging Ayam Broiler yang Diberi Minyak Buah Merah dalam Pakan Komersial

2019 ◽  
Vol 6 (1) ◽  
pp. 20
Author(s):  
Abdul Rahman Ollong ◽  
Rizki Arizona ◽  
Rusli Badaruddin
Keyword(s):  
Moisture Content ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Broiler Meat ◽  
Fruit Oil ◽  
Water Holding ◽  
Range Test

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality  of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect  of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity

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