Meat yield characteristics of different upgraded dwarf chicken under intensive management condition

The study was conducted with attempts to determine the effects of autosomal dwarf (adw) gene introgression from Indigenous dwarf chicken (IDC) to White Leghorn (WLH) and Fayoumi (Fay) on growth and meat yield characteristics. Experiment was carried out at the Poultry Farm of Bangladesh Agricultural University (BAU), Mymensingh for a period of 28 months from March 2013 to June 2015 under intensive management condition. In this study, the di-allele crossing between WLH, Fay and IDC produced 4 up-graded chickens viz. IDC♂ × WLH♀, WLH♂ × IDC♀, IDC♂ × Fay♀ and Fay♂ × IDC♀. The up-graded F1 generations were mated intersex to access their productivity. The up-graded F1 generations were mated intersex to access their productivity. Pre-slaughter live weight of birds significantly (P<0.001) varied by genotype, sex and genotype × sex interaction. Percentage of thigh meat, drumstick meat, dark and total meat weights was significantly influenced by genotype. Although meat yield parameters of male birds in relation to live weight were found higher than their female birds, some parameters like breast meat, liver, giblet and total meat yield were found higher in female birds than that of male birds of all genotypes. However, meat yield parameters like percentage of thigh, drumstick and total meat yield were the highest in IDC♂ × Fay♀ and Fay♂ × IDC♀ and the lowest in IDC♂ × WLH♀. From the above findings, Fayoumi mediated dwarf genotypes showed better meat yield characteristics than Leghorn mediated dwarf genotypes.

Food grade vinegar acts as an effective tool for short-term meat preservation

The study was designed to evaluate the physico-chemical, microbial and sensorial quality of beef incorporated with different levels of vinegar at refrigerated storage (4±1ºC). Fresh beef samples were divided into three different batches i.e. T0 = control (without vinegar), T1 = 5% vinegar and T2 = 10% vinegar. The samples were evaluated for sensory properties (color and flavor), physico-chemical properties (pH, cooking loss, FFA, POV and TBARS) and microbial counts (TVC, TCC and TYMC) on 0, 7 and 14 days of storage at 4ºC. The obtained results showed that addition of different levels of vinegar significantly (p<0.05) influenced on sensory, physico-chemical and microbiological properties compared to control samples. Comparatively better color and flavor were found in T1 and T2 respectively among the treatments (p<0.05). Lower pH was observed in T1 and T2 compared to control treatment. POV, FFA and TBARS values were found better in T1, whereas the other treatments fluctuated slightly. The lowest microbial counts were significantly lower in higher vinegar treated groups along with at different day’s intervals in TVC, TCC and TYMC (p<0.01). It might be stated from the experiment that vinegar is a means of fresh beef preservation for a short time. From this study, it also concluded that 10% vinegar is effective for short term preservation of beef satisfactorily at refrigerated condition.

Prediction of beef quality traits through mini NIR spectrophotometer and multivariate analyses

The aim of this study was to test the ability of mini NIR reflectance spectroscopy to predict beef quality traits. Sixty M. longissimus thoracis were collected and spectra were obtained prior to beef quality trait analysis. Calibration equations were developed from reference data (n=60) of pH, color traits (lightness, redness and yellowness), drip loss (%), cooking loss (%), CP (%), EE (%), moisture (%), DM (%), and Ash (%) using partial least squares regressions. Predictive ability of the models was assessed by coefficient of determination of cross-validation (R2CV) and root mean square error of cross-validation. Predictions models were satisfactory (R2CV = 0.95) for pH, (R2CV = 0.96) for lightness (L*), (R2CV = 0.96) for redness (a*), (R2CV = 0.97) for yellowness (b*), (R2CV = 0.95) for drip loss, (R2CV = 0.95) for cooking loss, (R2CV = 0.94) for CP, (R2CV = 0.95) for EE, (R2CV = 0.91) for moisture, (R2CV = 0.91) for DM and (R2CV = 0.91) for ash. The ratio performance deviation is 5.35, 5.34, 5.87, 5.16, 4.64, 4.81, 4.45, 4.95, 3.36, 4.73 and 4.47 for L*, a*, b*, pH, drip loss, cooking loss, CP, EE, moisture, DM and Ash respectively which indicates that all values are adequate for analytical purposes. Range error ratio are 20.69, 22.97, 27.11, 18.92, 20.74, 16.20, 17.80, 17.52, 14.96, 17.89 and 17.87 for L*, a*, b*, pH, drip loss, cooking loss, CP, EE, moisture, DM and ash respectively. From the findings of this study it can be concluded that mini NIRS is a suitable tool for a rapid, non-destructive and reliable prediction of beef quality.

Combined effect of irradiation and butylated hydroxyanisole on shelf life and quality of beef at ambient temperature

The study was aimed to evaluate the effect of gamma irradiation and butylated hydroxyanisole (BHA) on meat quality traits and safety of beef. Samples were divided into four treatment groups treated with 0.01% BHA and gamma ray having T0 (Control), T1 (3 kGy), T2 (5 kGy) and T3 (7 kGy), respectively. The analyses were conducted at 0, 3, 5 and 7 days of interval. The study was conducted in completely randomized factorial (CRD) design. Traits evaluated were color value (L*, a*, b*), pH, drip loss, cooking loss, ERV and WHC, DM, moisture, CP, fat, ash, thiobarbituric acid reactive substances (TBARS), peroxide value (POV), free fatty acid (FFA), total coliform count (TCC), total viable count (TVC) and total yeast mould count (TYMC). Color, flavor, tenderness, juiciness and overall acceptability were significantly differed (p<0.01) for days of intervals. Positive and significant interaction (p<0.01) between treatment and days of interval was found for color value (L*, a*, b*), drip loss, cooking loss, ERV, WHC except raw pH. There were found positive and significant interaction (p<0.01) between treatment and days of interval for DM, CP, FFA and TBARS except POV. The TYMC and staphylococcus were significantly decreased (p<0.05) at different treatment groups compared to control group. Salmonella non-significantly (p>0.05) increased and staphylococcus significantly (p<0.01) decreased with increasing irradiated doses in beef. Hence, it may be concluded that BHA treated irradiated beef had a potential effect of shelf life to maintain quality and safety aspect of beef.

Carcass traits, blood parameters and meat composition of quail and pigeon available in Bangladesh

Common poultry birds like chicken, duck, quail and pigeon meat is gaining interest due to their genetic potentiality and management factors as well as special characters of their meat and egg. With a view to considers consumers demand, promising alternative bird farming and meat quality research, an attempt was undertaken to conduct a preliminary study to compare carcass characteristics, blood parameter, intestinal microbiology and meat composition of quail and pigeon of Bangladesh. The result revealed that, carcass traits, hematological parameters and intestinal microbiology did differ between quail and pigeon (P<0.05). The meat proximate composition data indicated that moisture and ether extract content did differ (P<0.05), however, crude protein and ash content did not differ between quail and pigeon (P>0.05). Thus, the preliminary study suggested that farmers can easily rear quail and pigeon for consumption of meat, however, further detail study can ensure detail physiological aspects and meat quality parameters of quail and pigeon.

Quality of spent hen sausages incorporated with fresh ginger extract

The experiment was conducted to find out the effect of ginger extract on the sensory, physicochemical and biochemical properties of spent hen sausages. For this purpose, sausages were prepared into four different groups. They were as follows: broiler breast meat sausage without ginger extract, spent hen breast meat sausage without ginger extract, spent hen breast meat sausage with 2% ginger extract and spent hen breast meat sausage with 4% ginger extract. All parameters were analyzed at 0, 15th and 30th days of storage time. The proximate compositions of different sausage batters are analyzed and highly significant differences were found in pH, dry matter (DM)%, crude protein (CP)% and ether extract (EE)%, while no significant differences were found in cooking loss (%) and Ash (%) of sausage batter. While analyzing the different types of sausages, DM, CP and EE content of all treatments differ significantly (p<0.01). In contrast, DM and CP content increased significantly (p<0.01) with the advancement of different days of intervals. The FFA, POV and TBARS values were increased significantly (p<0.01) with prolonging the storage time. Significant differences were found among the sausages for its surface color. Flavor and overall acceptability were found significantly higher in broiler breast meat sausage and spent hen breast meat sausage with 2% ginger extract. Juiciness and tenderness were higher in broiler breast meat sausage without ginger extract. Worst results in all sensory parameters were found in spent hen breast meat sausage without ginger extract and spent hen breast meat sausages incorporated with 4% ginger extract. It might be concluded that addition of ginger extract at 2% level increased the overall acceptability of spent hen breast meat sausages to that of broiler breast meat sausages.

Comparative study of certain antioxidants-electrolyzed reduced water, tocotrienol and vitamin E in heat-induced oxidative damage and performance in broilers

This study was designed to examine the anti-oxidative effect of electrolyzed reduced water, tocotrienol and vitamin E on heat-induced oxidative damage and performance in an experimental model in broilers. On day 12, broiler chickens were subjected to one of the following dietary groups; (i) basal diet and untreated drinking water (control), (ii) basal diet and electrolyzed reduced drinking water (ERW), (iii) basal diet supplemented with 2% rice bran scum oil (as a source of tocotreinol) and untreated drinking water (TOCO), and (iv) basal diet supplemented with vitamin E at 50 mg/kg and untreated drinking water (VITE). On day 14, chickens were exposed to either 34°C continuously for a period of 14 days, or maintained at 24°C on the same diet. Heat-exposed birds consumed significantly less feed resulting in lower weight gain and feed efficiency compared with birds kept at 24°C. Skeletal muscle and liver MDA levels were significantly increased in heat-exposed control birds. The heat-exposed ERW chicks showed significantly improved growth performance and lower levels of MDA contents in tissues than heat-stressed control broilers. Following heat exposure, TOCO and VITE chicks did not exhibit improved performance, while those chicks significantly reduced oxidative damage to the various organs. The results demonstrate that electrolyzed reduced water, tocotrienol and vitamin E effectively protect heat-induced oxidative damage in broilers but they do not improve growth performance except electrolyzed reduced water treatment.