scholarly journals Effect of mold inhibitor and adsorbent on digestive processes and consumer quality of broiler meat

2021 ◽  
Vol 12 (4) ◽  
pp. 367
Author(s):  
A. А. Baeva ◽  
M. G. Chabaev ◽  
S. V. Bulatseva ◽  
L. A. Bobyleva ◽  
R. V. Osikina ◽  
...  
Keyword(s):  
Broiler Meat ◽  
Digestive Processes

scholarly journals Evaluation of Meat Used for Human Consumption in Latvia

2012 ◽  
Vol 66 (3) ◽  
pp. 87-95
Author(s):  
Aleksandrs Jemeļjanovs ◽  
Inese Zītare ◽  
Ināra Helēna Konošonoka ◽  
Vera Krastiņa ◽  
Lîga Proškina ◽  
...  
Keyword(s):  
Meat Consumption ◽  
Production Costs ◽  
Poultry Meat ◽  
Animal Origin ◽  
Human Consumption ◽  
Broiler Meat ◽  
Beef Breed ◽  
Food Of Animal Origin ◽  
Cattle Herds

Over the last decade in Latvia, the production levels of beef, pork and poultry meat have been dramatically reduced. The yearly meat consumption per capita in Latvia is about 60 kg. Traditionally, pig meat consumption is higher than consumption of bovine meat, which has higher production costs. Lower priced meat from European countries is imported and placed on the market in Latvia. The Research Institute of Biotechnology and Veterinary Medicine “Sigra”, Latvia, LUA, performs important research on meat quality and acquisition of safe and healthy food of animal origin. Cattle herds of meat breed are highly varied both from the aspect of animals and the quality of the sold meat produce. In meat of bovine animals, the settling of cholesterol on the blood vessel walls is precluded by 5.4-8.13% ω-3 and 12.97-16.27% ω-6 on average. The meat of the beef breed cattle contains wholesome proportions of proteins, fatty acids in quantities sufficient for humans, a relatively low cholesterol level (about 77 mg%) and good qualities of the culinary flavours and aromas. There are on-going research studies on the quality of meat of different pig breeds and their influencing factors, as well as on acquisition of meet in accordance with the consumer requirements. Extensive research is carried out also on the quality of broiler meat, with the target of acquisition of new quality meat. Assessment of the role of game meat in human consumption and the hygiene aspects of its acquisition are also included. Due to the development of heliculture in Latvia, the assessment of snail meat and its role in human consumption has also been launched.

scholarly journals Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products

2013 ◽  
Vol 12 (1) ◽  
pp. 13 ◽  
Author(s):  
Faqir Muhammad Anjum ◽  
Muhammad Faizan Haider ◽  
Muhammad Issa Khan ◽  
Muhammad Sohaib ◽  
Muhammad Sajid Arshad
Keyword(s):  
Oxidative Stability ◽  
Growth Performance ◽  
Meat Products ◽  
Broiler Meat ◽  
Flaxseed Meal

Influence of the oxidative quality of dietary oil on broiler meat storage stability

Meat Science ◽  
1997 ◽  
Vol 47 (3-4) ◽  
pp. 211-222 ◽  
Author(s):  
C. Jensen ◽  
R. Engberg ◽  
K. Jakobsen ◽  
L.H. Skibsted ◽  
G. Bertelsen
Keyword(s):  
Storage Stability ◽  
Broiler Meat ◽  
Dietary Oil

scholarly journals Comparative evaluation of quality and composition of ostrich, turkey and broiler meat

2012 ◽  
Vol 28 (2) ◽  
pp. 385-392 ◽  
Author(s):  
V. Jukna ◽  
J. Klementaviciūtė ◽  
E. Meskinytė-Kausilienė ◽  
N. Peciulaitienė ◽  
M. Samborskytė ◽  
...  
Keyword(s):  
Meat Quality ◽  
Comparative Evaluation ◽  
Cholesterol Content ◽  
Water Holding Capacity ◽  
Nutritional Properties ◽  
Broiler Meat ◽  
Turkey Meat ◽  
Meat Samples ◽  
Water Holding

In this article are presented research data on comparative evaluation of meat quality of various poultry species. The study was made on 5 samples of ostrich, turkey and broiler meat. Samples were weighed 500 to 550 grams. Qualitative and nutritional properties of meat from different species of poultry were estimated. The chemical composition, pH, color, firmness, water holding capacity, cooking loss, drip loss of ostrich, turkey and broiler meat were analyzed. Meat quality studies were carried out according to generally accepted methodologies. Analyses have shown that the highest fat content was in the broiler meat (p <0.001). Ostrich, turkey and broiler meat acidity values were very similar, slightly more distinct in turkey meat (p <0.01). The lowest water holding capacity was established in ostrich, the highest in turkey meat (p <0.01). Comparison in regard to meat firmness, it was observed on the ostrich meat had the highest firmness (p <0.01). Also, the highest cholesterol content was established in the ostrich meat.

scholarly journals Effects of acetic acid on the total viable counts of microbes and overall acceptability of dressed broiler meat

2013 ◽  
Vol 31 ◽  
pp. 01-04 ◽  
Author(s):  
S A Taher ◽  
R Khaton ◽  
MAH Fakir ◽  
M A Hasnat ◽  
M M Rahman
Keyword(s):  
Acetic Acid ◽  
Acetic Acid Solution ◽  
Viable Count ◽  
Thigh Muscle ◽  
Intact Skin ◽  
Broiler Meat ◽  
Overall Acceptability ◽  
Acetic Acid Treatment

This study was conducted to evaluate efficacy of acetic acid solution to eliminate pathogens, prevent food deterioration and extend the shelf-life of dressed broiler meat without adversely affecting its quality. A total of 40 broilers were categorized into two groups. Each group was further categorized into two sub-groups: one for intact skin and another for without skin. Each bird of either group viz. comprised of two portions breast and thigh muscle. Acid spray and acid immersion were used. Bacteriological analysis by total viable count (TVC) and sanitary quality determination of dressed broiler by taste panel scores were performed. Acetic acid treatment reduced the initial level of TVC by about 0.5 to 0.724 log colony forming unit (CFU)/gm of meat. Maximum reduction in TVC (0.724) was achieved when acetic acid immersion treatment was given to meat and it was evident that the meat quality of dressed broiler after treatment with acetic acid remains better up to 5 days of storage.DOI: http://dx.doi.org/10.3329/ujzru.v31i0.15370Univ. j. zool. Rajshahi Univ. Vol. 31, 2012 pp. 01-04

scholarly journals Physical and Sensory Quality of Broiler Meat as Influenced by Dietary Supplementation of Turmeric (Curcuma longa), Garlic (Allium sativum) and in Combinations as a Feed Additive

2019 ◽  
Vol 20 (1) ◽  
pp. 61
Author(s):  
Sri Purwanti ◽  
Zuprizal Zuprizal ◽  
Tri Yuwanta ◽  
Supadmo Supadmo
Keyword(s):  
Sensory Quality ◽  
Water Holding Capacity ◽  
Poultry Meat ◽  
Quality Data ◽  
Feed Additive ◽  
Broiler Meat ◽  
Physical Quality ◽  
Water Holding ◽  
Basal Ration

This research was conducted to evaluate the effect of turmeric water extract, garlic and combinations of turmeric and garlic as feed additives in broiler diets on the physical and sensory quality of broiler meat. During the study, the chicken were given 5 feeding treatments, i.e. R0 (basal ration without phytobiotic and antibiotics) , R1 (basal diet + 0.015% zinc bacitracin + 2.485% filler), R2 (basal ration + 2.50% TE), R4  (basal ration + 2.00% GE + 0.50% filler), and R5 (basal ration + 2.50% TGE). The base diet was composed of: yellow corn, meat and bone meal, poultry meat meal, soybean meal, oil, mineral mix, calcium carbonate, dicalcium phosphate, salt, L-lysine-HCl, and DL-methionine. Variables observed were physical quality (pH, water holding capacity, cooking lose, and tenderness) and sensory quality. Data regarding physical quality were statistically analyzed by one-way ANOVA followed by the orthogonal contrast for significant results, and data of sensory quality by non-parametric methods such as the Hedonic Kruskal-Wallis test. The results showed that the physical quality of meat had no effect (P>0.05), except the significant water holding capacity (P<0.05) which was lower with phytobiotic extract supplementation. All sensory test parameters in fresh and cooked meat had no effect (P>0.05) following phytobiotic extract supplementation, except for the color and acceptability (P <0.05) in fresh broiler meat. The conclusion of the research was that 2.5% TE, 2.0% GE and 2.5% TGE is capable of acting as a feed additive to increase the physical and sensory quality of broiler meat.

Sifat Organoleptik Daging Ayam Broiler yang Diberikan Pakan Terfermentasi Neurospora crassa

2019 ◽  
Vol 6 (2) ◽  
pp. 154
Author(s):  
Yusrizal Akmal ◽  
Suryani Suryani ◽  
Yulidar Yulidar
Keyword(s):  
Neurospora Crassa ◽  
Broiler Chicken ◽  
Preference Test ◽  
Industrial Wastes ◽  
Organoleptic Properties ◽  
Broiler Meat ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Fermented Feed

ABSTRAK Ampas sagu dan tahu merupakan limbah industri yang dapat dimanfaatkan sebagai pakan ternak. Penelitian ini bertujuan mengkaji sifat organoleptik daging ayam broiler yang diberi pakan fermentasi dari ampas sagu dan ampas tahu dengan Neurospora crassa sehingga dapat meningkatkan kualitas daging ayam. Penelitian dilakukan di peternakan ayam broiler milik masyarakat yang berada di Desa Keude Dua Kecamatan Juli Kabupaten Bireuen selama 4 Minggu. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan 4 perlakuan dengan 4 ulangan. Tahapan pelaksanaan penelitian yaitu persiapan fermentasi ampas sagu dan ampas tahu dan persiapan kandang selajutnya pemeliharaan ayam broiler dengan pemberian pakan terfermentasi. Uji kesukaan pada daging ayam yang diolah secara dipanggang menggunakan uji organoleptik yang melibatkan 25 orang panelis yang tidak terlatih. Parameter yang dianalisis warna, aroma, rasa, dan tekstur. Perhitungan statistika dilakukan dengan sidik ragam satu arah dan dilanjutkan dengan uji Duncan. Hasil penelitian ini menunjukkan bahwa pemberian pakan yang terfermentasi Neurospora crassa sampai pada tingkat 20% berpengaruh signifikan terhadap warna, aroma, rasa maupun tekstur daging broiler, artinya pemberian pakan fermentasi Neurospora crassa dari ampas sagu dan ampas tahu dengan sampai tingkat 20 persen dalam pakan ayam broiler dapat meningkatkan kualitas daging broiler baik warna, aroma, rasa dan tekstur daging.Kata kunci: ampas sagu, ampas tahu, Neurospora crassa, organoleptikABSTRACTSago pulp and tofu are industrial wastes that can be used as animal feeds. The study aims the organoleptic properties of broiler chicken fed fermented feed from sago pulp and tofu with Neurospora crassa so as improve the quality of meat. This research was conducted on broiler farms belonging to community in Juli Keude Dua Village, Juli, Bireuen District for 4 weeks. The design used was a complete randomized design with 4 treatments with 4 replications. The stages of the research are the preparation fermented sago pulp and tofu, cage, as well broiler maintenance chickens with fermented feed. The preference test for roasted chicken is processed using an organoleptic test involving 25 untrained panelists. Parameters analyzed for color, aroma, taste, and texture. Statistical calculations are performed with one-way variance and continued Duncan test. The results of this study indicate that Neurospora crassa fermented feeding to level 20% has a significant effect on the color, aroma, taste and texture, meaning that the provision of Neurospora crassa fermented feed from sago pulp and tofu up to level 20 percent in broiler chicken feed so as improve the quality of broiler meat both in color, aroma, taste, and texture of meat.Keyword: Neurospora crassa, organoleptic, sago pulp, tofu pulp

scholarly journals Dietary chia (Salvia hispanica L.) improves the nutritional quality of broiler meat

2020 ◽  
Vol 33 (8) ◽  
pp. 1310-1322 ◽  
Author(s):  
Nicole Batelli de Souza Nardelli Mendonça ◽  
Sérgio Turra Sobrane Filho ◽  
David Henrique de Oliveira ◽  
Eduardo Machado Costa Lima ◽  
Priscila Vieira e Rosa ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Nutritional Quality ◽  
Feed Conversion ◽  
Broiler Meat ◽  
Salvia Hispanica ◽  
Chia Seed ◽  
Salvia Hispanica L ◽  
Docosahexaenoic Acids ◽  
Chia Oil

Objective: The current study was conducted to evaluate the quality and profile of fatty acid in the breast and thigh, and the performance of broilers fed diets containing seed or oil of chia (<i>Salvia hispanica L.</i>) as a replacement for soybean, in the rearing period from 29 to 42 days of age.Methods: On the 29th day of age, 120 broilers were distributed in four treatments evaluated in five replicates of six birds. The grain or oil of soybean was respectively replaced on a weightto-weight basis in the formulation by the seed or oil of chia, constituting the experimental diets. The roasted whole soybean and chia seed were included in the feed at 16.4%, whereas the soybean and chia oils were included at 2.5%.Results: The dietary chia oil increased the lipid peroxidation in the thigh meat, and the dietary chia seed increased the cooking loss of the thigh. However, for the other physicochemical parameters evaluated and for the proximate composition of the breast and thigh, in general, the inclusion of chia seed or oil in the diet provided similar or better results than those observed when the diets contained soybean oil or roasted whole soybean. With regard to the fatty acid profile and associated parameters, dietary chia increased the concentrations of α-linolenic, eicosapentaenoic, and docosahexaenoic acids and reduced the Σω-6:Σω-3 ratio and the atherogenicity and thrombogenicity indices of the broiler meat. However, the dietary chia seed worsened the feed conversion ratio.Conclusion: Diet containing 2.5% chia oil supplied to broilers during the period from 29 to 42 days of age improves the feed conversion ratio, increases the deposition of the ω-3 fatty acids in the breast and thigh, in addition to reducing the Σω-6:Σω-3 ratio and the atherogenicity and thrombogenicity indices, thereby resulting in meat with higher nutritional quality.

Sign in / Sign up

Export Citation Format

Share Document