Optimal Level of Supplemental Manganese for Yellow-Feathered Broilers during the Growth Phase

This experiment investigated the effect of an optimized supplemental dietary manganese (Mn) on growth performance, tibial characteristics, immune function and meat quality, of yellow-feathered broilers. In three rearing periods, birds were fed for 21-d periods, from d 1 (starter), d 22 (grower) and d 43 (finisher), respectively, with basal diets (containing 16, 17, and 14 mg/kg analyzed Mn, respectively) supplemented with 0, 20, 40, 60, 80, 100, 120 and 140 mg/kg Mn. For starter phase broilers, supplemental manganese affected feed to gain ratio (F/G), and the minimum value was observed with 120 mg/kg manganese. During the grower phase, ADG increased quadratically (p < 0.05) with supplemental Mn and was maximal with 54 mg/kg additional manganese estimated using the regression equation. There was no influence of supplemental manganese on growth performance of broilers during the finisher phase (p > 0.05). The thymic relative weight of broilers were linearly (p < 0.05) and quadratically (p < 0.05) increased with supplemental Mn and maxima were obtained with 95 and 110 mg/kg additional Mn at 42 d and 63 d. The bone density of the tibia in broilers at d 21, 42 and 63 were increased quadratically (p < 0.05) by supplemental Mn, and optimal supplementation for the three phases was 52, 60 and 68 mg/kg, respectively. The weight, diameter, breaking strength and bone density of the tibia of 63-d broilers were influenced (p < 0.05) by supplemental manganese. The lightness (L*) value (linear, p < 0.05) and yellowness (b*) value (p < 0.05) of the breast muscle were decreased by dietary manganese supplementation, and the optimal supplementation, based on L*, was 86 mg/kg. In conclusion, supplemental Mn affected the growth performance, thymic relative weight, tibial characteristics, and the meat color of yellow-feathered broilers. From the quadratic regressions, the optimal supplementation of yellow-feathered broilers at the starter, grower and finisher phases to achieve the best performance was 52, 60, and 68 mg/kg, respectively.

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Thermal stability of connective tissue and meat quality of loose structured porcine semimembranosus muscles

Suomen Maataloustieteellisen Seuran Tiedote ◽

10.33354/smst.76779 ◽

2006 ◽

pp. 1-5 ◽

Cited By ~ 1

Author(s):

Liisa Voutila ◽

Anne Maria Mullen ◽

Paul Allen ◽

Declan Troy ◽

Eero Puolanne

Keyword(s):

Connective Tissue ◽

Meat Quality ◽

Visual Assessment ◽

B Value ◽

Quality Parameters ◽

Semimembranosus Muscle ◽

L Value ◽

Thermal Stability Of

Loose structure and PSE like zones on the lateral surface of porcine semimembranosus muscle have beenobserved by other researchers. However the role of connective tissue in this abnormally loose structure insemimembranosus muscle has not yet been clarified. We collected about 100g samples from 7 loosestructured and 7 normal structured Irish commercial porcine semimembranosus muscles in order tocompare the onset and peak of thermal transition temperature of intramuscular connective tissue betweenthe samples from the two groups. Meat quality parameters, ultimate pH, rough estimate for drip loss,lightness (L), redness (a) yellowness (b) and as well as electrical conductivity and reflectance were alsomeasured on the samples. Four of the samples characterized as normal by visual assessment showed DFDcharacteristic so the statistical analysis was carried out both including and excluding those samples. Inboth cases the onset (p<0.001; 56.94ºC vs. 59.82ºC) and peak (p<0.001; 62.59ºC vs. 64.06ºC) of thermaltransition temperature were significantly lower in loose structured meat than in normal structured meat.Also reflectance% was lower (p<0.01; 45.18% vs. 69.17%) and the colour lighter (higher L value; p<0.01;55.05 vs. 45.52) and more yellow (higher b value; p<0.001; 18.27 vs. 14.78) in loose structured meat thanin normal structured meat when the DFD like samples were excluded. These results indicate that loosestructure in porcine semimembranosus muscle could be attributed in part to connective tissue propertiespossibly in conjunction with PSE effects.

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Farklı Çözündürme Yöntemlerinin Dondurulmuş Midye ve Karides Etlerinin Kalite Parametreleri Üzerindeki Etkisi

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v7i6.927-933.2554 ◽

2019 ◽

Vol 7 (6) ◽

pp. 927 ◽

Cited By ~ 1

Author(s):

Zafer Ceylan ◽

Kubra Unal

Keyword(s):

B Value ◽

Quality Parameters ◽

Hot Water ◽

Psychrophilic Bacteria ◽

Overall Acceptability ◽

Thawing Process ◽

Refrigerator Temperature ◽

L Value ◽

Meat Samples

In this study, the effects of different thawing methods on microbial, physical and sensory quality of frozen mussels and shrimp samples were investigated. The thawing process was carried out at the refrigerator temperature (B4: 4±1ºC), at room temperature (O22: 22±1ºC), in warm water (I30: 30±1ºC) and in hot water (S55: 55 ± 1ºC). Total mesophilic bacteria counts in mussel and shrimp meat samples were found with the lowest in B4 (2,74 log KOB / g) and S55 (3,35 log KOB / g) groups, the highest values were found in the I30 group in both samples. In terms of psychrophilic bacteria, the lowest results were determined in the groups thawed by S55 method. According to the color results; the lowest L* value in mussels and shrimp meat was determined in I30 group, the b* value associated with oxidation was found to be highest in mussel meat samples in O22 and in shrimp meat samples in B4 group. The lowest water activity value was found in mussel meat in B4 and in shrimp in O22 groups. According to sensory analysis results; the highest overall acceptability score was determined in the thawed in refrigerator in both samples. Consequently, when all the quality parameters were evaluated, it was determined that thawing in the refrigerator and hot water was the best method.

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Kajian Variasi Ketebalan Lapisan Pengeringan Kentang Menggunakan Tray Dryer Terhadap Kualitas Tepung Kentang

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v4i2.10863 ◽

2019 ◽

Vol 4 (2) ◽

pp. 339-348

Author(s):

Mutia Fikarauza ◽

Raida Agustina ◽

Rita Khathir

Keyword(s):

Vitamin C ◽

Layer Thickness ◽

B Value ◽

Thickness Variation ◽

Drying Process ◽

A Value ◽

L Value ◽

Air Flow Velocity ◽

Drying Chamber

Abstrak. Tujuan dari penelitian ini adalah untuk mengetahui mutu tepung kentang berdasarkan variasi ketebalan lapisan kentang pada proses pengeringan dengan menggunakan Tray Dryer. Penelitian ini menggunakan kentang varietas Granola dengan pengeringan menggunakan suhu 50oC. Kentang diiris setebal 2mm, dan proses pengeringan dilakukan dengan 3 ketebalan lapisan yaitu 2 mm, 4 mm, dan 6 mm. Hasil penelitian menunjukkan bahwa suhu rata-rata pengeringan adalah 48-49oC, mengalami penyimpangan dari suhu target pengeringan yaitu 50oC. Kelembaban relatif ruang pengering pada ketebalan lapisan 2 mm yaitu 35,91%, pada ketebalan lapisan 4 mm yaitu 40,27% dan pada ketebalan lapisan 6 mm sebesar 42,61%. Kecepatan aliran udara konstan sebesar 1,3 m/s. Kadar air tepung kentang yang diperoleh sebesar 8%. Rendemen pada ketebalan lapisan 2 mm sebesar 12,5%, pada ketebalan lapisan 4 mm sebesar 11,25% dan pada ketebalan lapisan 6 mm sebesar 10,83%. Vitamin C tertinggi diperoleh pada ketebalan lapisan 6 mm yaitu 31 mg/100g. Warna tepung kentang yang paling disukai oleh panelis adalah tepung kentang yang dikeringkan pada ketebalan lapisan 2 mm dengan nilai L sebesar 75, nilai a sebesar 9, dan nilai b sebesar 26. Sedangkan aroma tepung kentang yang disukai oleh panelis adalah yang dikeringkan dengan ketebalan lapisan 2 mm dan 4 mm.The Study of potatoes Drying Depth Toward the Quality of Potatoes Flour by Using Tray DryerAbstract. The study aimed to evaluate the quality of potatoe flour as the influence of the thickness variation of potatoe layers at the drying process by using tray dryer. Granola variety was used with the drying temperature of 50oC. The potatoes were sliced about 2 mm thickness and the drying process were conducted at three levels of layer thickness i.e. 2, 4, and 6 mm. Results showed that the drying temperatures were about 48 to 49oC, below the target temperature of 50oC. The relative humidity of drying chamber at thickness layers of 2, 4, and 6mm were 35.91%, 40.27% , and 42.61%, respectively. The air flow velocity was about 1.3 m/s. The moisture content of potatoe flour was 8%. The yield of potatoe flours dried at layer thickness of 2, 4, and 6mm were 12.5%, 11.25% , and 10.83%, respectively. The highest vitamin C was obtained at potatoe flour dried at layer thickness of 6mm; it was about 31 mg/100g. The best colour chosen by the respondents was the potatoe flour dried at layer thickness of 2mm with the characteristics L value of 75, a value of 9, and b value of 26. However, the best flavor was indicated at potatoe flour dried at layer thickness of 2 and 4mm.

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A Study on the Hair Improvement Effect of Dongbaek Oil on Dye Hair

Journal of the Korean Society of Cosmetology ◽

10.52660/jksc.2021.27.4.990 ◽

2021 ◽

Vol 27 (4) ◽

pp. 990-997

Author(s):

Se-Eun You

Keyword(s):

B Value ◽

Hair Dye ◽

Camellia Oil ◽

Absorbance Measurement ◽

High Effect ◽

Subtle Effect ◽

Improvement Effect ◽

L Value ◽

Value Measurement

This study used camellia oil, a natural ingredient, to study whether camellia oil has the effect of improving the hair quality damaged by dyeing. first, In order to find out the change in chromaticity of dyed hair due to the content of camellia oil, L*, a*, and b* value measurement were performed. As a result, Through the L* value of the dyed hair according to the camellia oil content, it was found that the dyed hair containing 2 g of camellia oil had a subtle effect of color clarity and dyeability. There was also less fading. In order to determine the degree of damage to the hair, the absorbance measurement using methylene blue showed a decrease in the average in hairs dyed with 2 g of camellia oil, indicating that there was a hair improvement effect in hairs dyed with camellia oil. As a result of studying whether the hair dye containing camellia oil has the effect of improving hair quality, the absorption strength decreased and the tensile strength increased. In addition, absorbance measurement, gloss measurement, and SEM (Scanning Electron Microscope) experiments were conducted. As a result, It was confirmed that there is an effect of improving hair quality in terms of the constant arrangement of cuticles on the hair surface and increasing the gloss of the hair. It was found that camellia oil, a natural ingredient, has a high effect on improving hair quality of dyed hair in order to minimize damage to dyed hair.

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The Problems of Conscience and Hermeneutics: A Few Contemporary Approaches

Comparative Islamic Studies ◽

10.1558/cisv2i2.157 ◽

2008 ◽

Vol 2 (2) ◽

pp. 157-170 ◽

Cited By ~ 1

Author(s):

Ayesha Siddiqua Chaudhry

Keyword(s):

Relative Weight ◽

Present Context

This paper surveys the contemporary approaches to the problems of conscience raised by the verse, exploring modes of resolving the issues that arise when believing Muslims approach the verse and find its apparent meaning to violate their pre-existing notions of justice, notions which are partly informed the by the Qur'anic text itself. It finds that the prescription of 'hitting' one's wife, as the last of three mitigating directives when dealing with a woman who embodies the quality of "nushuz", creates a moment of interruption in the relationship between the believer and text. Contemporary scholars engage both text and historical precedent in the present context when (re)interpreting Qur'an 4:34 and the relative weight given to text and precedent determines the conclusions of individual arguments.

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OSTEOPOROSIS AND RISK FACTORS IN THE PATIENTS ON CHRONIC HEMODIALYSIS

Journal of Medicine and Pharmacy ◽

10.34071/jmp.2014.6.7 ◽

2015 ◽

pp. 50-58

Author(s):

Thi Dung Nguyen ◽

Tam Vo

Keyword(s):

Quality Of Life ◽

Risk Factors ◽

Bone Density ◽

Region Of Interest ◽

Cross Sectional Study ◽

Chronic Hemodialysis ◽

Cross Sectional ◽

X Ray ◽

Density Reduction

Background: The patients on hemodialysis have a significantly decreased quality of life. One of many problems which reduce the quality of life and increase the mortality in these patients is osteoporosis and osteoporosis associated fractures. Objectives: To assess the bone density of those on hemodialysis by dual energy X ray absorptiometry and to examine the risk factors of bone density reduction in these patients. Patients and Method: This is a cross-sectional study, including 93 patients on chronic hemodialysis at the department of Hemodialysis at Cho Ray Hospital. Results: Mean bone densities at the region of interest (ROI) neck, trochanter, Ward triangle, intertrochanter and total neck are 0.603 ± 0.105; 0.583 ± 0.121; 0.811 ± 0.166; 0.489 ± 0.146; 0.723 ± 0.138 g/cm2 respectively. The prevalences of osteoporosis at those ROI are 39.8%, 15.1%; 28%; 38.7%; and 26.9% respectively. The prevalences of osteopenia at those ROI are 54.8%; 46.3%; 60.2%; 45.2% and 62.7% respectively. The prevalence of osteopososis in at least one ROI is 52.7% and the prevalence of osteopenia in at least one ROI is 47.3%. There are relations between the bone density at the neck and the gender of the patient and the albuminemia. Bone density at the trochanter is influenced by gender, albuminemia, calcemia and phosphoremia. Bone density at the intertrochanter is affected by the gender. Bone density at the Ward triangle is influenced by age and albuminemia. Total neck bone density is influenced by gender, albuminemia and phosphoremia. Conclusion: Osteoporosis in patients on chronic hemodialysis is an issue that requires our attention. There are many interventionable risk factors of bone density decrease in these patients. Key words: Osteoporosis, DEXA, chronic renal failure, chronic hemodialysis

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Effect of Palm Kernel Protein on Growth Performance and Meat Quality of Broiler Chickens

Tavukçuluk Araştırma Dergisi ◽

10.34233/jpr.707532 ◽

2020 ◽

Vol 17 (1) ◽

pp. 41-47

Author(s):

Nur Shahirah SHAHİDAN ◽

Teck LOH ◽

Mohamed ALSHELMANİ ◽

Chong HAU ◽

Fu LEE ◽

...

Keyword(s):

Growth Performance ◽

Meat Quality ◽

Broiler Chickens ◽

Palm Kernel ◽

Kernel Protein

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Desirable effects of dietary 4-O-methyl-glucuronoarabinoxylan from the Echinacea plant on growth performance, thigh meat quality and development of small intestine in female Partridge-Shank broilers

Animal Production Science ◽

10.1071/an18416 ◽

2020 ◽

Vol 60 (2) ◽

pp. 288

Author(s):

Qing-Chang Ren ◽

Jing-Jing Xuan ◽

Chuan-Yan Che ◽

Xin-Chao Yan ◽

Zhong-Ze Hu

Keyword(s):

Small Intestine ◽

Growth Performance ◽

Meat Quality ◽

Dietary Supplementation ◽

Bodyweight Gain ◽

Lower Percentage ◽

Feed Ratio ◽

Muscle Ph ◽

Access To Water

In this trial we aimed to assess the effects of dietary supplementation of 4-O-methyl-glucuronoarabinoxylan (4OMG) on growth performance, thigh meat quality and small intestine development of female Partridge-Shank broilers. A total of 240 1-day-old female Partridge-Shank broilers were randomly distributed to four groups with three replicates of 20 within each group. Groups received either 0, 15, 20 or 25 g 4OMG/kg DM of diet. During the whole experiment of 60 days, broilers had ad libitum access to water and feed. At pen level, feed intake was recorded daily and broilers were weighed at the start and end of the experiment. For each group, three pens with a total of 20 broilers were randomly selected to determine the thigh meat quality and the small intestine development of broilers. Broilers fed diets with higher 4OMG had greater final liveweight (P = 0.004), daily bodyweight gain (P = 0.004) and gain-to-feed ratio (P < 0.001), muscle pH values (P = 0.031) and redness (P = 0.001), duodenal weight index (P = 0.042), jejunal (P = 0.043) and ileal length (P = 0.049), duodenal (P < 0.001) and ileal villus height (P = 0.008), but lower percentage of dead birds (P < 0.001), drip loss (P = 0.042) and shear force value (P = 0.043) of the thigh muscles. These results indicate that increasing dietary supplementation of 4OMG may improve growth performance and meat quality of female Partridge-Shank broilers through better development of small intestine.

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Effects of Dietary Energy on Growth Performance, Rumen Fermentation and Bacterial Community, and Meat Quality of Holstein-Friesians Bulls Slaughtered at Different Ages

Animals ◽

10.3390/ani9121123 ◽

2019 ◽

Vol 9 (12) ◽

pp. 1123 ◽

Cited By ~ 4

Author(s):

Haibo Wang ◽

Hang Li ◽

Fei Wu ◽

Xinjun Qiu ◽

Zhantao Yu ◽

...

Keyword(s):

Bacterial Community ◽

Growth Performance ◽

Meat Quality ◽

Energy Levels ◽

Average Daily Gain ◽

Rumen Fermentation ◽

Dietary Energy ◽

Different Ages ◽

Slaughter Age

The objective of this study was to evaluate the effects of dietary energy levels on growth performance, rumen fermentation and bacterial community, and meat quality of Holstein-Friesians bulls slaughtered at different ages. Thirty-six Holstein-Friesians bulls (17 months of age) were divided into a 3 × 3 factorial experiment with three energy levels (LE, ME and HE; metabolizable energy is 10.12, 10.90 and 11.68 MJ/kg, respectively) of diets, and three slaughter ages (20, 23 and 26 months). Results indicated that bulls fed with ME and HE diets had higher dry matter intake, average daily gain, and dressing percentage at 23 or 26 months of age. The ME and HE diets also reduced bacterial diversity, altered relative abundances of bacteria and produced lower concentrations of acetate, but higher butyrate and valerate concentrations in rumen fluid. Increasing in dietary energy and slaughter age increased the intramuscular fat (IMF) and water holding capacity. In summary, Holstein-Friesians bulls fed with ME and HE diets, slaughtered at 23 and 26 months of age could be a good choice to produce beef with high IMF. Slaughter age may have less influence than dietary energy in altering fermentation by increasing amylolytic bacteria and decreasing cellulolytic bacteria, and thus, further affecting meat quality.

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