Physico-chemical parameters and sensory attributes of different chicken meat of consumer’s choice from poultry market

The paper's aim was to investigate Consumer perception and preference between broiler and indigenous chicken meat in Limpopo Province, South Africa. In this purpose 216 individuals participated to a questionnaire based survey in Mankweng Township. Factor analysis and chi square analysis was used to analyse the consumers' perceptions towards broilers and indigenous chicken meat. Cronbach alpha value was used to study the properties of measurement scales. The results pointed out an increased study found that where 53% of respondent prefers broiler chicken meat while 47% prefers indigenous chicken meat. Most of persons used to buy meat from supermarket (65%), being advantaged to purchase more food and goods at one way saving time. About 18% persons used to buy meat from hypermarket, 11% from street vendors, 4% produce their chicken meat for consumption and 2% buy from farm gate. Food choice questionnaire highlight that preference of food items is divided into ten categories which are health, mood, convenience, sensory appeal, natural content, price, familiarity and ethical concern. The Cronbach's alpha for this research is 0.748, where number of Cases = 216 and number of Items = 15. So, the research is an acceptable one. With this analysis, the first question of the compare and analyse the influence of consumers' preference between broiler and indigenous chicken meat. Therefore, all factors are acceptably important for consumers' preference and perceptions. Key word: Chronbach alpha, preference, perception

In the course of broiler chicken meat production technology, various pathologies of the organs and systems of the bird's body may appear, and as a result, organoleptic, physico-chemical and toxic-biological parameters in the meat may deteriorate. The purpose of the study is to determine the quality indicators and to provide a toxicological assessment of the meat of broiler chickens, obtained by different technologies of poultry farming, and sold in the conditions of the agro-food market. Current organoleptic, physico-chemical research methods were applied. Colpoda steinii ciliate culture was used for toxicological assessment. The carcasses of broiler chickens, which were grown for meat in poultry farms using different technologies, were selected in accordance with the accompanying documents. They were divided into 3 groups: 5 carcasses each): control group (broiler chickens were raised in the conditions of a personal peasant farm), 1 – experimental group (broiler chickens were raised in the conditions of a poultry farm on a mesh floor) and 2 – experimental group (broiler chickens were raised in the conditions of a poultry farm in cage batteries). It was established that the meat of broiler chickens, which belonged to the control and 1 experimental groups, was fresh, non-toxic with sufficient biological value. On the other hand, the meat of broiler chickens of the 2 experimental groups was of questionable freshness and weakly toxic according to organoleptic and physicochemical parameters. This is confirmed by the fact that after 10 min of incubation, the number of mobile cells of Colpoda steinii on the nutrient medium with the meat of broiler chickens of experimental group 2 decreased by 25% (p < 0.05) compared to the control group. At the same time, the number of non-motile cells of the infusoria decreased by 75% (p < 0.001), and after 3 hours of incubation, the number of motile cells of Colpoda steinii decreased by 43.0% (p < 0.05) compared to the control group. At the same time, the number of non-motile cells of the infusoria increased by 43.0% (p < 0.001) compared to the control group. Therefore, the meat of broiler chickens of the 2nd research group cannot be sold in raw form. As a result of the conducted research, it is necessary to carry out bacteriological and microbiological studies of the selected carcasses of broiler chickens.

Broiler meat is a foodstuff that is easily damaged by bacterial growth. Several pathogenic bacteria from the Enterobacteriaceae family have also been found as contaminants in chicken meat. While Extended Spectrum Beta-Lactamases (ESBL) are enzymes that have the ability to hydrolyze antibiotics of the penicillin class, first, second, and third generation cephalosporins as well as the monobactam group. Based on this phenomenon, the researchers wanted to examine the prevalence of the ESBL-producing Enterobacteriaceae family in broiler chicken (Gallus domesticus) meat sold in the West Surabaya market. This research is a descriptive observational type using a cross-sectional approach. The population in this study was broiler chicken meat taken from broiler traders in several markets in West Surabaya which had met the inclusion and exclusion criteria with a large sample of 50 samples. Then the data were analyzed using the chi-square test. The results of the analysis showed that 13 samples produced ESBL. The prevalence of Enterobacteriaceae bacteria producing ESBL in broiler chicken (Gallus domesticus) meat in several markets in West Surabaya is 26% of the 50 samples used. The results of the chi-square test showed that there was no significant difference between locations where ESBL was found.

The objective of this study was to characterize the meat quality traits that affect the texture and savory taste of Ufipa indigenous chickens by comparing the proximate composition, physical characteristics, collagen, and nucleic acid contents with those of commercial broilers. It was found that Ufipa chicken breast and thigh meat had a higher protein content (p<0.05) than broiler chicken meat, whereas the fat content was lower (p<0.01). The moisture content of thigh meat was lower in Ufipa chicken meat than in broiler chicken meat (p<0.05). Regarding meat color, broiler chickens had considerably higher L* and b* than Ufipa chickens in both the breast and the thigh meat, except for a* (p<0.01). Regarding water holding capacity, Ufipa chicken breast exhibited higher drip loss but lower thawing and cooking losses than broiler chicken (p<0.01). In contrast, its thigh meat had a much lower drip and thawing losses but higher cooking losses (p<0.01). The shear force of Ufipa chickens’ breasts and thighs was higher than that of broiler chickens (p<0.05), while the amount of total collagen in the thigh meat was higher than that of broiler chickens (p<0.05). Additionally, the inosine-5’-monophosphate (IMP) of Ufipa chicken breast and thigh meat was higher than that of broiler meat (p<0.05). The principal component analysis of meat quality traits provides a correlation between the proximate and physical-chemical prosperties of both breeds with some contrast. In conclusion, the present study provides information on healthy food with good-tasting Ufipa indigenous chickens, which offer a promising market due to consumers’ preferences.

The relevance of this study is conditioned upon ensuring proper risk-based control over the safety and quality of chilled broiler chicken meat at its production facilities, where a system of hazard analysis and control at critical points should be implemented. In this regard, this study was aimed at identifying the issue of control of chilled broiler chicken meat for conducting research to establish the freshness of broiler chicken meat at sales facilities – agri-food markets and supermarkets. The leading approach to the study of this issue was the developed patented bacterioscopic method, which allows comprehensively establishing the freshness of chilled broiler chicken meat. The presented method is simple to perform, with obtaining quantitative indicators for establishing the freshness of chilled meat of broiler chickens for 5 days, 6-7 and 8 days at a temperature of 0-4°C, as well as with establishing the number of microorganisms in the field of view of a microscope and by the degree of muscle tissue decay, by staining one smear-imprint according to Gram in Hooker’s modification, and by counting the number of microorganisms in 10 fields of view, followed by deriving the average value per field of view, as well as determining the shape of the cells. The reliability of the results in tests using this method is 99.9%. It was found that the highest content of microorganisms was in stale chilled carcasses of broiler chickens on Day 8: in the chest muscles – 45±3 (P&lt;0.001), in the thigh muscles – 52±5 (P&lt;0.001) compared to fresh meat. Rod-shaped gram-positive microorganisms dominated stale meat, in some places single cocci were recorded, including a considerable breakdown of muscle tissue. The content of volatile fatty acids in the chilled meat of broiler chickens and the acid value of fat increased significantly (Р&lt;0.001) on the 8th day of sale at a temperature of 0-4°C, respectively – 11.05±0.37 − 10.97±0.33 and 2.83±0.33 mg of NaOH. During the examination of the freshness of the meat of broiler chicken carcasses, the highest percentage of fresh meat of broiler chickens during its sale in agri-food markets was 79.3%, in supermarkets – 75.0%, stale meat, respectively – 3.8% and 5.4%. The materials of this paper are of practical value for the work of state inspectors of veterinary medicine when using the bacterioscopic method to determine the freshness of chilled meat of broiler chickens

Public and private efforts have attempted to increase Rwandan smallholder broiler commercial production to help alleviate poverty and food insecurity. While these interventions have created economic opportunities for producers, many Rwandan consumers still prefer indigenous chicken over commercial broiler chicken. We examined restaurant preferences for purchasing Rwandan-produced broiler meat versus indigenous chicken meat by conducting face-to-face interviews in February 2022 with 100 restaurants in Kigali. Across specified price levels, 73% of restaurants were interested in purchasing broiler chicken meat compared to chicken meat from indigenous breeds. Probit regression results showed that female procurers were more likely to prefer broilers. If respondents considered supplier availability and reliability to be important, they were more likely to purchase broilers. If restaurants were more willing to take risks, preferred to purchase live birds, and considered healthiness and consistency to be important, they were less likely to purchase broilers. The relative price of the broiler compared to the indigenous chicken was not a significant determinant of a restaurant’s decision to purchase broilers. This study provides insights into the factors that influence restaurant preferences for broilers and, hence, the likelihood of success for the domestic commercial poultry industry and smallholder Rwandan broiler farmers.

A study was carried out to analyze a quantitative comparison of meat yield characteristics between Broiler and Indigenous chicken. In Indigenous chickens, Gramapriya, Gramasree and Broiler chickens Ross (308) and Vencobb (430) were utilized for study purposes. Chickens with Weights ranging from 1300g to 1500g were isolated to maintain uniformity in yield analysis. Slaughter and dressing were conducted per the Halal slaughtering method in commercial meat shops without significant variations. After dressing and evisceration protocols, dressing percentage, portioned cut parts yield details were evaluated and recorded. Statistical analysis was conducted using a randomized blocks design to analyze significant differences between different Indigenous and Broiler chickens strains used in the present study. Our investigations were evaluated through an analysis of variance and revealed a significant difference (P&lt;0.05) between indigenous and Broiler chickens in dressing percentage, boneless breast, skinless thigh, skinless drumsticks, and wings. Thus it can be concluded that momentous efforts were in demand to improve the genetic diversity of Indigenous chickens to raise dressing percentage and meat bone percentage contribution to the upliftment of the economy of rural farms that are involved in backyard poultry farming.

The study aims to find out the physical and microbiological quality of broiler chicken meat marketed in Lapak in Denpasar, Bali Province. Broiler chicken meat is a perishable food ingredient, in the community postharvest handling broiler chicken meat gets less attention from farmers and broiler collectors for will be marketed. Conditions in which the place used in carrying, transporting live chickens and used for selling broiler chicken meat in roadside stalls, knives for cutting, cutting boards (sliced boards), washcloths (napkins) are used by traders, so that a lot of losses are caused postharvest handling, especially broiler chicken meat. Research will be carried out for 3 months, with the target of producing broiler chicken meat with good quality and nutritional and microbiological content according to SNI marketed by sellers in Lapak in Denpasar City, in order to reduce damage to animal feed ingredients (meat broiler which is ASUH) so that consumers become healthy. The method used in this study is a Completely Randomized Design (CRD) with the treatment of 4 treatments of broiler chicken meat sold in Lapak in Denpasar City (RU = North Denpasar, RT = East Denpasar, RS = South Denpasar and RB = West Denpasar) with 5 replications and each replication consisted of 5 broiler chickens. The variables observed were broiler chicken carcasses, physical properties of chicken meat (commercial cuts, and the chemical quality of meat (protein, fat, cholesterol) and the microbial content (TPC) marketed. obtained. Research result had a not significantly different (P&gt;0.05) on carcass weight, percentage carcass, and meet microba of broiler. From this study, it can be concluded that the carcass production of broiler chickens sold in Lapak in Denpasar North, Denpasar, Timur, Denpasar Barat and Denpasar Selatan had no effect on the weight of the cut, carcass fracture of the back, wing, and percentage of broiler chicken fracture.

The purpose of this study was to determine the extent of the influence of storage time fresh broiler chicken meat on plastic packaged in the refrigerator (4oC) to pH, water holding capacity and cooking loss and organoleptic (flavor, texture and color). The research was used Completely Randomized Design (CRD) with 5 treatments, namely: (P0) = storage for 0 day; (P6) = storage for 6 days; (P12) = storage for 12 days; (P18) = storage for 18 days and (P24) strage for 24 days. Each treatment was repeated 4 times. Observed variables are pH, water holding capacity, and cooking shrinkage data were analyzed with analysis of variance and when a treatment effect followed by Duncan's Multiple range test. Data of organoleptic was analyzed by Kruskal Wallis test. Conclusions from the results obtained by analysis and discussion of that storage time was significantly effect on pH, cooking loss, flavour, color and texture of broiler chicken meat, but no to water-holding capacity. The time lenght storage of broiler chicke meat, could reduced pH and cooking loss, flavor, texture and color but water-holding capacity was increased. Broiler chicken meat on plastic packaged stored in the refrigerator for 6 days the quality is still good.

Simple SummaryPoultry meat is deemed a product with a dietary value. The chemical composition of meat can be altered by modifying animals’ diets. Our objective was to show the impact of the addition of glycine chelates of minerals (Zn, Cu, Fe) to broiler chickens’ feed on the fatty-acid profile and dietary value of thigh meat. A positive effect was most frequently noted for Zn chelate, especially in a larger dose. The lowest levels of saturated fatty acids and atherogenic and thrombogenic indices but the highest content of polyunsaturated fatty acids n−3 and polyunsaturated fatty acids/saturated fatty acid ratios and hypocholesterolemic/hypercholesterolemic indices were noticed. The use of Cu and Fe glycine chelates was worse than Zn but did not meet the levels from the control group. These types of treatments are important in order to ensure correct functions of the body and can mitigate or even prevent the occurrence of many diseases.This study aimed to compare the effect of Zn, Cu and Fe glycine chelates on the proximate composition, cholesterol levels, fatty-acid profile and dietary value of the thigh meat of broiler chickens. The experiment involved three hundred and fifty Ross 308 chickens divided into seven groups. The chickens were administered Zn, Cu and Fe glycine chelates in an amount corresponding to 50% of the requirement or 25% of the requirement for 42 days. It was found that the use of Zn, Cu and Fe glycine chelates did affect the fatty acid profile and dietary value of meat. A positive impact was most frequently (p < 0.05) noted in chickens receiving Zn chelate in an amount covering 50% of the requirement: the lowest levels of SFA and atherogenic and thrombogenic indices, the highest content of PUFA n−3 and PUFA/SFA ratios and hypocholesterolemic/hypercholesterolemic indices. Positive effects were more often recorded for chickens receiving Zn in an amount corresponding to 50% of the requirement. The results did not show that the use of Cu and Fe glycine chelates can reduce the dietary value of thigh meat in broiler chickens since, generally, the outcomes were not worse than those in the control group. It should be highlighted that due to ambiguous results, it is impossible to determine a dose of Cu and Fe glycine chelate which would be more efficient for broiler chickens. However, chickens receiving chelates in amounts corresponding to 25% of the requirement showed far better results.

Increasing the productivity of animals and birds, resistance to non-infectious and infectious diseases remains a priority in agricultural production. Currently, the problem of obtaining environmentally friendly animal feed and food of animal origin is acute. The main natural and anthropogenic pollutants of feed and food raw materials are mycotoxins, toxic elements and pesticides. It is important to highlight the role of the influence of combinations of natural and anthropogenic pollutants on a living organism. Mycotoxins, toxic elements and pesticides, in addition to their polytoxic effect on animals, significantly reduce product quality indicators. This article examines the organoleptic, physicochemical and microbiological parameters of broiler chicken meat during the experimental introduction of natural (T-2 toxin and deoxynivalenol) and anthropogenic (cadmium and diquat) ecotoxicants against the background of the use of modified bentonite. Experiments were conducted on 40 broiler chickens divided into 4 groups: group 1 - biological control, received the basic diet, group 2 – toxic control (broiler chickens received food contaminated with mycotoxins, cadmium and diquat); group 3 – broiler chickens received toxic feed with a modified sorbent; group 4 – control due to the harmlessness, broiler chickens with a basic diet received a modified sorbent. The duration of the experiment was 21 days. When assessing the organoleptic parameters, it was revealed that the meat samples of broiler chickens of groups 1, 3 and 4 correspond to the characteristic features of fresh meat, groups 2 – of questionable freshness. When evaluating the physico-chemical parameters of chicken meat of the second group, a significantly increased value of the pH level of muscle tissue, an increase in amino-ammonia nitrogen by 34.9%, the amount of volatile fatty acids, acid and peroxide numbers by 1.9, 3.4 and 5.0 times, respectively, was recorded relative to other experimental groups. The qualitative reaction to peroxidase in testing 1, 3 and 4 samples of chicken meat was positive, in 2 – negative. The contamination with cocci and sticks of smears-prints of the surface layers of the muscles of broiler chickens of the second group was recorded. The organoleptic, physico-chemical and microbiological parameters of broiler chicken meat against the background of the use of a modified sorbent did not differ significantly from those of the biological control group and corresponded to the characteristic features of fresh meat.

Effect of dietary lupine seeds (Lupinus luteus L.) and different insect larvae meals as protein sources in broiler chicken diet on growth performance, carcass, and meat quality

Context Selenium is an essential trace micronutrient that plays an important biological role in maintenance of animal health. Aims The purpose of this study was to compare the effects of dietary supplementation of selenium (Se)-enriched yeast (SeY), Se–chitosan (SeCh), and selenised glucose (SeGlu) as organic forms of Se, as well as the interaction of these compounds with probiotics, on broiler chicken growth, carcass characteristics, meat quality, and meat Se concentration. Methods In total, 300 1-day-old Ross 308 broiler chickens were randomly assigned to six experimental groups in a 3 × 2 factorial treatment arrangement. Factors tested included Se sources (SeY, SeCh, and SeGlu at a concentration of 0.3 mg/kg) and probiotics (a mixture of probiotic bacteria containing Bacillus coagulans, Bacillus subtilis, Bacillus lichen formis, Lactobacillus faecium, Lactobacillus rhamnosus, and Lactobacillus plantarum, at concentrations of 0 and 100 mg/kg). The treatments were replicated in five floor pens, with 10 broiler chickens per pen. Key results For the entire period (1–42 days), broiler chickens given SeCh or SeGlu showed a lower feed conversion ratio than did broiler chickens fed SeY (P &amp;lt; 0.05). Furthermore, broiler chickens fed diets supplemented with SeGlu without or with probiotics had considerably higher breast relative weight than did those fed SeY without probiotics. In comparison to SeY-fed birds, those fed SeCh or SeGlu had lower thiobarbituric acid-reactive substances, drip loss, cooking loss, and higher water-holding capacity values in the breast muscle (P &amp;lt; 0.05). Birds fed diets supplemented with SeCh and SeGlu with probiotics had higher yellowness and lower thiobarbituric acid-reactive substances and cooking loss in breast meat than did birds fed diets supplemented with SeY without or with probiotics. Furthermore, the concentration of Se in meat was higher in birds fed a SeGlu diet with probiotics than in other treatments, except in birds fed a SeCh diet with probiotics. Conclusions Compared to the use of SeY, the use of SeCh and SeGlu as new Se forms is a simple, unique, and cost-effective technique for improving broiler chicken growth performance, carcass characteristics, and meat quality. Implications These findings provide a basis for the application of SeCh and SeGlu in chicken broiler diets.

Campylobacter is reported as a major cause of foodborne illness worldwide. Consumption of contaminated chicken meat is considered a significant risk factor of Campylobacter infection in humans. This study investigated the occurrence of non-Campylobacter jejuni-Campylobacter coli, in broiler chickens (n = 210) and chicken meat (n = 109). The samples were collected from seven broiler chicken farms (n = 210 cloacal swabs), 11 markets (n = 84 chicken meat), and 5 supermarkets (n = 25 chicken meat) located in different districts of Selangor State. Campylobacter were isolated from cloacal swabs using the Cape Town Protocol and from meat samples using the method of Duffy et al. (2007) with some modifications for Campylobacter isolations which were reported effective in the isolation of non-C. jejuni-C. coli Campylobacter species. The isolates were identified by Gram staining for cellular morphology, wet mount for motility and biochemical tests. Confirmation of presumed Campylobacter isolates was carried out using multiplex PCR (mPCR). One hundred seven (107/210) or 50.9% and twenty-nine (29/109) or 26.6% of chickens and chicken meat samples respectively were positive for Campylobacter species. Among the Campylobacter isolates from chickens, C. jejuni was the most predominantly isolated species (69.5%), followed by C. coli (16.2%). Campylobacter fetus and C. upsaliensis were the non-C. jejuni-C. coli Campylobacter species isolated in this study, at 9.3% and 2.5% respectively. Overall, the findings indicated broiler chickens were colonized not only by the common Campylobacter species but also by other Campylobacter species. We found the Cape Town Protocol useful to detect the occurrence of non-C. jejuni-C. coli isolates in chickens.

Probiotics are widely used for intensive technologies of growing broiler chickens due to their ecologically harmless properties, increasing productivity and obtaining safe and high-quality meat products. The purpose of the study was to determine the effect of the probiotic biopreparation Subtiform on the amino and fatty acid composition and biological value of chicken meat after drinking the probiotic biopreparation Subtiform in different doses. Broiler chickens from 28 to 42 days of age were given the probiotic bio preparation Subtiform, which contains Bacillus subtilis and Bacillus licheniformis at 2.5 × 109 CFU/g and dry milk serum per 20 birds in a cage: control - birds were not given probiotics with water; experiment 1 – 0.5 g/10 dm3 of water; experiment 2 – 2.0 g/10 dm3 of water; experiment 3 – 4.0 g/10 dm3 of water. The total content of amino acids in the breast meat of broiler chickens slightly increased in experiment 1 – by 1.71 % (Р &lt; 0.01), in experiment 2 – by 3.57 % (Р ≤ 0.001), in experiment 3 – by 12.35 % (Р ≤ 0.001). The content of essential amino acids in breast meat was increased – 5.39 ± 0.04 mg/100 mg (Р ≤ 0.001) due to an increase in the content of methionine – 1.7 times (Р ≤ 0.01), leucine – by 1.3 times (Р ≤ 0.001), lysine and isoleucine – 1.2 times compared to the control group; the content of substituted amino acids also increased – 9.07 ± 0.04 mg/100 mg (Р ≤ 0.001) due to an increase in the content of aspartic acid – 1.2 times (Р ≤ 0.01), glutamic acid – 1.13 times (Р ≤ 0.01), as well as a decrease in glycine content – by 1.2 times (Р≤0.01) compared to the control group. The protein-quality index in experiment 3 was higher due to the increased content of tryptophan – 0.37 ± 0.025 mg/100 mg of meat (Р ≤ 0.001) and oxyproline – 0.06 ± 0.002 mg/100 mg of meat (Р ≤ 0.001). A positive effect of the probiotic biological preparation of Bacillus subtilis and Bacillus licheniformis on the fatty acid composition of the meat of broiler chickens of the research groups was established. The highest total content of saturated fatty acids to the total content of fatty acids in percentage was in experimental group 3 – 38.39 ± 0.002 %, which accordingly increased by 8.11 % compared to the control group (35.51 ± 0.002 %), due to the increase due to the increase in palmitic, stearic, iso-stearic content. The content of monounsaturated acids was characterized by the content of myrostolenic, palmitoleic, heptadeceneic, oleic, gondoic, and erucic nervonic acids. The highest content of monounsaturated fatty acids in experimental group 3 is 43.77 ± 0.002 % (Р≤0.001) due to an increase in the content of 43.77 ± 0.002 % (Р ≤ 0.001) of palmitoleic, oleic and gondoic acids. The increase in the content of polyunsaturated fatty acids in the meat of broiler chickens in experimental sample 3 was the highest – 25.16 ± 0.02 % (Р ≤ 0.001) due to the increase in the content (Р ≤ 0.001) of linoleic, linolenic and arachidonic fatty acids. The highest total content of omega-3 was in experimental groups of broiler chicken meat 2 and 3, respectively – 1.03 ± 0.001 % (Р ≤ 0.001) and 1.30 ± 0.001 % (Р ≤ 0.001) and omega-6, respectively – 22.98 ± 0.014 % (Р ≤ 0.001) and 23.40 ± 0.015 % (Р ≤ 0.001). The ratio ∑Omega-6/∑Omega-3 was – 22.31 and 18.00 in experimental groups 2 and 3, respectively. An increase in the relative biological value of meat (103.85 %) was observed when using Tetrachimena piriformis in a dose of the probiotic biopreparation Subtiform – 4.0 g/10 dm3 of water. The practical value of the research lies in the use of the probiotic biopreparation Subtiform to increase the biological value of meat and improve the amino acid and fatty acid profile.