Broiler Chicken Breast Meat Research Articles

Dietary supplementation with quercetin: an ideal approach for improving meat quality and oxidative stability of broiler chickens

This study aimed to improve the eating quality of yellow-feathered broiler chicks by feeding them corn-soybean meal diets supplemented with 250, 500, and 1,000 mg/kg quercetin. we examined the impact of varying doses of dietary quercetin on the sensory quality of chicken breast meat as well as on the antioxidant enzymes, antioxidant-related signaling molecules, structure and thermal stability of myofibrillar protein (MPs), and microstructure of myogenic fibers in the meat during 24 h of postslaughter aging. Additionally, we investigated the potential correlations among antioxidant capacity, MP structure, and meat quality parameters. The results indicated that dietary supplementations with 500 and 1,000 mg/kg quercetin improved the physicochemical properties and eating quality of yellow-feathered broiler chicken breast meat during 12 to 24 h postslaughter. Additionally, quercetin improved the postslaughter oxidative stress status and reduced protein and lipid oxidation levels. It also increased hydrogen bonding interactions and α-helix content during 6 to 12 h postslaughter and decreased β-sheet content during 12 to 24 h postslaughter in chicken breast MP. This resulted in improved postslaughter MP structure and thermal stability. The correlation results indicated that the enhancement of antioxidant capacity and MP structure enhanced the physicochemical and edible qualities of yellow-feathered broiler chicken breast meat. In conclusion, the current findings suggest that dietary supplementation with quercetin is an ideal approach for improving the eating quality of chicken meat, thereby broadening our understanding of theoretical and technological applications for improving the quality of chicken.

The effect of Froriepia subpinnata on the performance, carcass characteristics, blood parameters, immune system, microbial population, intestinal morphology, and breast meat fatty acid content of broiler chickens.

The present experiment was conducted to investigate the effects of F. subpinnata powder (FSP) on the performance, carcass characteristics, blood parameters, immune system, microbial population, intestinal morphology, and percentage of fatty acids in the breast meat of broiler chickens. A total of 300day-old male chickens from the ROSS 308 strain were used in the form of a completely random design with four treatments of five replicates (15 birds each). The experimental treatments were, respectively, (1) control with base diet (without additives), (2) base diet + 1% FSP, (3) base diet + 2% FSP, and (4) base diet + 3% FSP. The results showed that the feed intake and weight gain increased in the treatments containing 2% and 3% FSP when compared to the control (P < 0.05). Cholesterol and ALT levels in the treatment containing 3% FSP were lower that the control (P < 0.05), while the concentration of glutathione peroxidase enzyme in the treatment containing 3% FSP significantly increased (P < 0.05). Thymus weight and antibodies produced against AIV in all three levels of FSP increased significantly compared to the control (P < 0.05). The population of lactobacilli and coliforms in the treatments containing FSP increased and decreased significantly compared to the control (P < 0.05). The length and width of the intestinal villi of the chickens that were fed with 3% of FSP had a significant increase compared to the control (P < 0.05). The percentage of saturated fatty acids in the breast decreased significantly with the consumption of all three levels of FSP (P < 0.001). In general, the results showed that the use of 3% FSP in the broiler diet increased the efficiency of growth performance and enzyme activity, while strengthening the immune system, favorably altering the intestinal microbial population, and reducing the fat in breast meat.

Assessment of the amino and fatty acid composition and biological value of meat of broiler chickens taken by “Subtiform” probiotic bio preparation

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.

Evaluation of Carcass Attributes and Physical, Chemical, and Qualitative Characteristics of Breast Meat of Broiler Chickens Fed on Pulicaria jaubertii Powder.

Pulicaria jaubertii (PJ) is a medicinal plant used as a synthetic antioxidant and as a traditional medicine due to its bioactive compounds. The objective of this study was to investigate the effects of PJ on carcass traits and breast meat quality parameters of broiler chickens. Two hundred and forty male broilers (1 day old) were divided into four groups (0, 3, 6, and 9 g of PJ/kg of basal diet). Performance indicators were evaluated during the feeding stages, and carcass characteristics and physiochemical and qualitative parameters of breast meat were measured at 36 days old. The results showed that PJ improved performance parameters such as weight gain, feed conversion ratio, and production efficiency index (p < 0.05) in the finishing stage. The diets supplemented with PJ were associated with better carcass characteristics (p < 0.05), but some body parts, such as legs (6 and 9 g PJ) and backs (3-9 g PJ) decreased (p < 0.05). Temperature and initial pH were decreased by PJ (p < 0.05). Meat color was not affected by PJ (p > 0.05), although the yellowness and saturation index were lower at 9 g PJ. Total saturated fatty acid content was higher at 3 g PJ, while total polyunsaturated fatty acids and unsaturated to saturated fatty acid ratio were lower at 3 and 6 g PJ (p < 0.05). Total monounsaturated fatty acid content increased at 6 and 9 g PJ. Omega-6 fatty acids and the ratio of omega-6 to omega-3 were lower at 3 g PJ. PJ resulted in higher weight loss on cooking (6 and 9 g PJ) and shear force (3-9 g PJ). In conclusion, PJ had a positive influence on performance, carcass characteristics, and fatty acid profile, and some meat quality traits were generally improved by PJ, but knowledge of its mode of action is still limited and therefore requires further investigation.

The effects of fermented feedstuff derived from Citri Sarcodactylis Fructus by-products on growth performance, intestinal digestive enzyme activity, nutrient utilization, meat quality, gut microbiota, and metabolites of broiler chicken.

This research aimed to assess the impact of fermented Citri Sarcodactylis Fructus by-products (FCSF) on the growth performance, gut digestive enzyme activity, nutrient utilization efficiency, gut microbiota, and their metabolites in broiler chickens. A total of 1,080 male broiler chickens were allocated into four groups (T1-T4) consisting of 6 replicates per group, each containing 45 chickens. The basal diet was provided to group T1, while groups T2, T3, and T4 were supplemented with 1%, 3%, and 5% FCSF in the basal diet, respectively. The experimental period was 42 days. The findings revealed that supplementing FCSF improved the FW and ADG of broiler chickens, and led to a reduction in the F/G, ADFI, and mortality rate of broiler chickens (p < 0.05). Furthermore, supplementation with 3% and 5% FCSF improved the thigh yield, semi-eviscerated carcass yield, slaughter yield, and lipase activity in the duodenum and ileum of birds (p < 0.05). Additionally, supplementing 3% FCSF enhanced the activity of protease in the duodenum of broilers (p < 0.05). Moreover, supplementing 3% FCSF enhanced the utilization of total phosphorus, dry matter, crude protein, and crude ash in the feed by broilers (p < 0.05). Compared with the control group, supplementation of 3% and 5% FCSF reduced the serine content in broiler chicken breast meat (p < 0.05). Supplementing 1% FCSF significantly increased the C14:0, C14:1, and C20:1 content in the breast meat compared to the other experimental groups (p < 0.05). The levels of C20:4n6 and C23:0 in the breast meat of birds of FCSF supplemented groups were lower than in T1 (p < 0.05). Furthermore, the content of ∑ω-3PUFA decreased after supplementing with 3% and 5% FCSF (p < 0.05). 16SrDNA showed that supplementing 3% FCSF reduced the ACE, Chao1, and Shannon indices in the cecum of birds (p < 0.05). Supplementing 3% FCSF also decreased the abundance of the phylum Desulfobacterota and improved genera Coprobacter and Prevotella in the cecum of broiler chickens (p < 0.05). Metabolomic analysis of the gut microbiota revealed that supplementing 3% FCSF upregulated 6 metabolites and downregulated 16 metabolites (p < 0.05). Moreover, supplementing 3% FCSF downregulated 12 metabolic pathways and upregulated 3 metabolic pathways (p < 0.05). In summary our findings indicate that supplementing FCSF can improve the growth performance of broiler chickens by enhancing intestinal digestive enzyme activity, nutrient utilization, improving gut microbial diversity, and influencing the metabolism of gut microbiota.

Comparative Study between Dietary Nanoelemental, Inorganic, and Organic Selenium in Broiler Chickens: Effects on Meat Fatty Acid Composition and Oxidative Stability

The present study investigated the impact of dietary supplementation with nano-elemental, inorganic, and organic selenium (Se) on the Se content, fatty acid (FA) composition, and oxidative stability of meat in 150 one-day-old broiler chickens. The broiler chickens were allotted into three groups: control (C), SS+SY, and SeNP. The C group received a control diet without any added Se, while the SS+SY and SeNP groups were fed diets containing 0.4 mg Se/kg from a combination of sodium selenite and selenium yeast (SS+SY at a 1:1 ratio) or elemental Se nanoparticles (SeNP), respectively. Breast meat samples were collected from 10 broiler chickens per diet group (2 per replicate) at 42 days of age for the analysis of Se content, FA composition, and oxidative stability. The findings of the study revealed that the Se levels in the breast tissue significantly increased (p &lt; 0.05) and the concentrations of malondialdehyde (MDA), a marker of oxidative stress, decreased (p &lt; 0.05) with the inclusion of SS+SY and SeNP in the diet. Furthermore, the levels of 22:6n − 3 (docosahexaenoic acid) and total n − 3 FA significantly increased (p &lt; 0.05) in the breast meat of broiler chickens supplemented with SeNP compared to the C and SS+SY groups. In conclusion, both dietary supplementation with SeNP and SS+SY had a positive impact on the Se content and oxidative stability of the breast meat. However, SeNP supplementation resulted in a more desirable modification of the FA composition. These findings suggest that SeNP may offer a sustainable alternative to traditional forms of Se supplementation.

Effects of Hot Arid Environments on the Production Performance, Carcass Traits, and Fatty Acids Composition of Breast Meat in Broiler Chickens.

The high environmental temperature is one of the main factors challenging the broiler industry during the hot seasons due to it causing more thermal stress. This study aimed to find the effects of heat stress under hot arid environments on the growth performance, carcass traits, and nutritional composition of breast meat in broiler chickens. A total of 240 broiler chickens were allocated into two groups: (1) a control group (thermoneutral environment (TN); 24 ± 0.17 °C) and (2) a heat stress (HS) group, with 30 replicates in each environment. From d 25 to 35 of age, the broiler chickens in the HS group were exposed to 8 h/day of thermal stress (34 ± 0.71 °C) from 8:00 am to 4:00 pm, while the actual recorded value of ambient temperature was 31 °C on average with a relative air humidity (RH) between 48 and 49% for 10 consecutive days (d 25-35 of age). The live body weight (BW), weight gain, and feed intake significantly deteriorated (p < 0.05), and the feed conversion ratio tended to deteriorate (p = 0.055) in the HS group. The hot and cold carcass yields increased (p < 0.05), while the relative heart and liver weights decreased (p < 0.05) in the broiler chickens exposed to HS. The breast meat yield tended to decrease (p = 0.057), while wing meat yields increased significantly (p = 0.050) in heat-stressed broiler chickens. The shrinkage of the carcass percentage increased during chilling (p < 0.001) in the HS group. The ultimate pH values; cooking loss; and contents of moisture, crude protein, and fat of breast meat showed no response (p > 0.05) between the TN and HS groups. The heat-stressed broiler chickens presented lower levels of arachidonic acid (C20:4 (n-6)) (p = 0.01) and eicosadienoic acid (C20:2 (n-6)) (p = 0.050) in the breast meat, while the variations in n-3 polyunsaturated fatty acid were insignificant (p > 0.05) between the groups. In conclusion, our findings confirmed that the hot arid environments could reduce the production performance of broiler chickens and increase carcass shrinkage during chilling, but did not compromise the n-3 polyunsaturated fatty acid and cooking loss in the breast meat.

Evaluating Rice Bran Oil as a Dietary Energy Source on Production Performance, Nutritional Properties and Fatty Acid Deposition of Breast Meat in Broiler Chickens.

The effects of rice bran oil (RBO) as an alternative dietary energy source on nutritional properties and fatty acid deposition in broiler chickens are scarce in the literature. One-day-old chickens (broiler Ross 308) were assigned in a completely randomized design with three treatment diets and nine replicates of four chickens per replicate. A basal control diet contained 4~5% palm oil (T1) in the starter and finisher phases, respectively. Treatments 2 to 3 were fed diets formulated with 50% (T2) and 100% (T3) of RBO as a fat source instead of palm oil (PO). Replacing dietary PO with RBO improved the feed conversion ratio (FCR) by 6% (p = 0.017) over the total period of the experiment (1−38 d of age). The feeding of RBO (T3) showed the highest (p < 0.001) cooking loss values in the breast meat. However, compared with other groups, the blend of PO and RBO group (T2) displayed a lower cooking loss value in the thigh meat. In breast meat, the protein content was lowered (p = 0.007), while the fat content was higher (p < 0.001) in male broiler chickens fed dietary RBO (T2 and T3). Total inclusion of dietary RBO (T3) decreased (p = 0.034) the proportion of saturated fatty acids (ΣSFAs) but increased (p = 0.02) linoleic acid. In addition, α-linolenic acid (ALA) increased (p < 0.001) in male broiler chickens fed dietary RBO (T2 and T3), and the highest deposit level occurred by the total inclusion of RBO (T3). Total omega 3 fatty acids (∑n-3) increased (p = 0.013), while the ratio of n-6 to n-3 polyunsaturated fatty acid (PUFA) decreased (p = 0.046) in male broiler chickens fed dietary RBO (T3) as compared with the control diet (PO; T1). In conclusion, compared with dietary PO (control diet, T1), the total inclusion of dietary RBO at 50 kg/metric ton feed (T3) increased ∑n-3, ALA, and reduced n-6:n-3 PUFA ratio in the breast meat, but cooking loss values were larger in breast and thigh meats. The blend of dietary PO and RBO (T2) was better for both production performance targets (feed intake and FCR), cooking loss values, and deposition of ALA in the breast meat. The inclusion of dietary RBO into broiler diets needs further study, but the present experiment aids in expanding research knowledge to make that possible.

Effects of dietary aspirin supplementation on liver enzymes, immune response, cecum microflora and fatty acids profile in breast meat of broiler chickens

The present study was performed to investigate the effect of dietary aspirin (A) on broilers. A completely randomized design using 120 one-day-old male broiler chicks Ross 308, three levels of aspirin (0, 50, and 100 mg/kg) was used in 4 replicates, each including 10 chicks, during 42 days. The effects of different levels of aspirin, added to a basal diet, on blood plasma parameters, liver enzymes, immune system, cecal microflora, and fatty acids profile of breast muscle of chicks were investigated. Data analysis was performed by SAS statistical software and the comparison of the means with Duncan's test. The results showed that the effects of aspirin on blood parameters, liver enzymes of broilers (except for alkaline phosphatase which significantly reduced), the humoral immune system in response to antigen injection as sheep red blood cell (SRBC), antibody titer against Newcastle and influenza virus were not significant (P≥0.05). The highest percentage of neutrophils and eosinophils was related to this treatment. Also, aspirin treatments increased numerically the levels of unsaturated fatty acids and decreased saturated fatty acids. Moreover, aspirin led to a reduction in the population of Escherichia coli. So, based on the results of the present study, the use of 100 mg/kg aspirin in the diet of broilers is recommendable.

Carcase characteristics, meat quality, nutrient composition, serum biochemistry and oxidant/antioxidant status in white striping-affected broiler chickens fed diets based on maize-soybean meal

ABSTRACT 1. Effects of the incidence of white striping (WS) in relation to carcase weights and yields, breast meat quality and composition, serum biochemistry and oxidant/antioxidant status of breast meat in broiler chickens were investigated. 2. The study consisted of 180, one-d-old male broiler chickens fed maize-soybean meal-based starter, grower, finisher and withdrawal diets identical to commercial chicken diets. On d 49, all the birds were slaughtered and breast fillets were visually scored for the incidence of WS. Breast meat and blood samples were collected and categorised based on the presence or absence of WS. 3. The study revealed greater slaughter weight, carcase and breast fillet weights and yields, lower pHu and higher cooking loss of breast meat with WS lesions (P < 0.05). WS-affected breast fillets had greater fat and lower crude protein contents in comparison with normal meat (P < 0.001). Serum creatine kinase levels were greater in broilers with WS (P = 0.011), whereas oxidant/antioxidant status of breast meat remained unaffected. 4. Taken together, the presence of WS on breast muscle altered the quality and nutrient composition of breast fillets and serum creatine kinase levels in broiler chickens fed diets based on maize-soybean meal. Nevertheless, WS was more common in heavier broilers having higher breast weight and yield.

Effect of Different Frying Methods on Cooking Yield, Tenderness and Sensory Properties of Chicken Breast Meat

This paper focused on the effect of different frying methods on the quality of chicken breast meat. Fresh boned broiler chicken breast meat samples were purchased, frozen, sliced into dimensions. These samples were cooked by air frying (AF) and deep fat frying (DF) methods at 170°C, 180°C and 190°C for 4, 8, 12- and 16-min. Cooking yield and loss were assessed by weight changes before and after frying and tenderness changes were determined by measuring the compression force using instrumental texture profile analysis (TPA). The sensory acceptance and preferences were conducted on the samples by panel of judges. Cooking yield of fried chicken breast meat decreased significantly (p &lt; 0.05) with increasing frying temperature and time. Air fried (AF) samples had higher mean cooking yield value of 59.26 % than DF method sample of 50.00%. Samples fried at lower frying times had significantly (p &lt; 0.05) higher cooking yield compared with longer frying times. Cooking loss increased significantly (p &lt; 0.05) with increasing frying temperature and time. Samples fried with hot air adopting AF method had lower average cooking loss (40.20%), fat content (6.62 %) and higher compression force (hardness) value (12.39 kg/F) than samples fried by DF method which had higher cooking loss (49.47 %) and lower compression force or hardness (12.18 kg/F) and higher fat content (11.88 %). Samples fried for 4 min had significantly (p &lt; 0.05) the least value in cooking loss and tenderness, but 8 min fried samples had better sensory attributes than 4 min fried samples, which were pinkish colour in appearance and unappetizing to consumers. Air frying method with the best tenderness value (20.43 ± 1.15 Kg/F), while deep fat frying method-produced samples with its best tenderness value (18.89 ± 0.70 Kg/ F) at 170°C for 16 min. Sensory evaluation showed that DF products were moderately crispy (7.19) compared to AF products, which were slightly crispy (5.45). The interaction effect of frying method, frying temperature and frying time was significant for cooking yield, loss and tenderness. However, the overall interaction (frying method x frying temperature x frying time) was found to be significant in coking yield and loss, but not significant in tenderness.

Effect of Marination Method, Holding Temperature and Time on Physicochemical Parameters, Sensory Attributes and Microbial Quality of Broiler Chicken Breast Meat

We assessed the effect of holding temperature and time on physicochemical parameters, sensory attributes, and microbial quality of unmarinated and marinated broiler chicken breast meat. A factorial arrangement of treatments (4 x 2 x 2) was used in assessing four methods (unmarinated control, immersion, injection, and tumbling), two holding temperatures (4 °C and 8 °C), and two holding times (4 and 8 h). The Pectoralis major breast meat samples were marinated and randomly allocated into treatment combinations. The highest marinade uptake was reported from the injection method (P&amp;lt;0.05). Injection (4 °C - 4 h; 4 °C - 8 h, 8 °C - 4 h and 8 °C – 8 h), immersion (4 °C - 4h and 8°C - 8 h) and tumbling marination (4 °C - 4 h; 4 °C - 8 h and 8 °C – 4 h) resulted the highest cooking yield (P &amp;lt; 0.05). Injection and tumbling resulted from the minimum cooking loss. Marination improved the external surface b* value and reduced the internal surface L* value compared to the control (P&amp;lt;0.05). Holding meat at 8 °C for 8h after tumbling marination reported the highest (P&amp;lt;0.05) score for aroma, surface color, marinade penetration, color penetration, and overall acceptability. The total microbial counts of all the treatments ranged between 3.30 and 4.45 log CFU/g. The present study concluded that holding meat at 4 °C for 8 h following injection marination was the best for the development of meat quality. The overall acceptability was highest when meat was held at 8 °C for 8 h after tumbling marination. All products tested were safe for human consumption within 42 days when stored at -18 °C.

DETECTION OF FOOD-BORNE PATHOGENS IN CHICKEN MEAT SOLD IN RETAIL OUTLETS OF CHENNAI CITY

Contaminated poultry meat is regarded as a major source of food-borne pathogens, so the present study was under taken to screen the raw broiler chicken breast meat samples for the presence of food-borne pathogens viz. Salmonella spp., Campylobacter jejuni and Staphylococcus aureus collected from different retail outlets in Chennai city, India. The presence of Salmonella spp., C. jejuni and S. aureus was assessed by cultural method and species-specific PCR assay. The polymerase chain reaction was carried out by targeting the invA, flaA and nuc gene for Salmonella spp., C. jejuni and S. aureus respectively. Out of 60 samples, the frequency of isolation of S. aureus and C. jejuni was 16.6 and 11.6% respectively by both the methods. However, in case of Salmonella spp. the isolation rate was noted to be 10% and 15% by cultural method and PCR assay respectively. The PCR assay was found to be more specific for identification of Salmonella spp. Cultural method combined with PCR assay would provide a holistic approach in terms of sensitivity and specificity with regards to identification of these food-borne pathogens. The above findings also indicate the need of creating awareness among general public and butchers operating retail meat shop regarding good hygienic practice before, after cooking and during processing of carcass. Identifying the source of these organisms at the farm level will also help to control the entry of these organisms in food.

Comparison of meat quality traits of scalded and non-scalded broiler breast meat

The objective of this study was to investigate the physicochemical and sensory attributes of scalded (SBC) and non-scalded (NSBC) broiler chicken breast meat. Ten carcasses from each type of chicken were randomly selected from the processing line of a commercial broiler processing plant. After dissecting the breast meat, physiochemical parameters such as pH, color, cooking loss, and proximate composition and sensory characteristics were examined. SBC contained higher protein but a lower fat content in breast meat compared to NSBC (p &lt; 0.05). CIE L*, CIE a*, and CIE b* values of breast meat have not differed (p &gt; 0.05) between NSBC and SBC. Higher pH values were shown by NSBC (p &lt; 0.05) and no difference in cooking loss of breast meat from NSBC and SBC was observed (p &gt; 0.05). Results of the sensory analysis showed a difference (p &lt; 0.05) in the overall acceptability of breast meat between SBC and NSBC. Further studies are suggested to compare the levels of taste active compounds between SBC and NSBC.

Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast Meat.

This research evaluated the properties of cured chicken breasts of broiler chicken with different marketing ages (28, 30, 32, and 34 day). The water contents in the proximate compositions of the samples tended to decrease with increasing marketing age, while the protein content increased. The samples’ uncooked and cooked pH values, WHC, and cooking yield increased with increasing marketing age; however, the WHC and cooking yield were not significantly different between the 32 and 34 day samples (p > 0.05). In the case of the color, the 34 day samples were significantly lower in terms of lightness, but significantly higher in redness and yellowness compared to the other samples (p < 0.05). Although the shear forces of the 28–32 day samples were not significantly different (p > 0.05), those of the 28 and 30 day samples were significantly lower than those of the 34 day sample (p < 0.05). Furthermore, the aromatic profile (determined by principal component analysis) of the 34 day sample differed from that of the 28–32 day samples. Flavor evaluation of the cooked 30 and 32 day samples showed significant differences compared to the 28 and 34 day samples (p < 0.05), and the texture evaluation showed that the 34 day sample obtained a significantly lower score than the 28 day sample (p < 0.05). Overall, these results suggest that the current broiler marketing age of 32 day results in suitable quality properties for broiler cured chicken breast.

Effect of dietary guanidinoacetic acid or nucleotides supplementation on growth performances, carcass traits, meat quality and occurrence of myopathies in broilers

This study was conducted to evaluate the effects of diets supplemented with nucleotides and guanidinoacetic acid (GAA) on broiler chickens growth performance, blood metabolites, leukocyte differential count, mitotic activity of satellite cells, carcass yield, meat quality, chemical analysis of breast muscle, incidence of breast myopathies, and skin lesions from 0 to 42d. A total of 600 one-day-old male broiler chickens were randomly distributed among three treatments with eight replicates and 25 broiler chickens per pen. Treatments consisted of a control diet (CD), the CD + one g/kg of nucleotides (fed from 0 to 28 d, afterwards broilers were fed CD) and the CD + 0.6 g/kg of GAA (fed from 0 to 42 d). On 10 d, broiler chickens fed with GAA had an improved feed conversion ratio (FCR) (P < 0.05), increased BWG (P < 0.05), and plasmatic concentration of creatine kinase (P < 0.05) when compared to broiler chickens fed the CD. On 28 d, breast meat of broiler chickens fed with GAA showed a reduction in fat content, compared to the nucleotides. Broiler chickens fed with GAA had a reduction in dermatosis and incidence of moderate and average scores of wooden breast (WB) scoring, besides the proportions of severe and average scores of white stripping (WS) scoring at 42 d, compared to broiler chickens fed diets supplemented with nucleotides. In conclusion, supplementation of nucleotides increases the incidence of breast myopathies, without affecting other variables and GAA supplementation improves broiler chickens growth performance compared to control group from 0 to 10 d and reduced the severity of myopathies and the occurrence of dermatosis at 42 d.

Appraisal of Dietary Prebiotic Supplementation on Meat Properties and Carcass Characteristics of Broiler Chickens After Experimental Infection with Eimeria Species

BACKGROUND: Prebiotics are non-digestible feed ingredients that improve the immune system. OBJECTIVES: The present study was designed to assess the changes caused by the addition of prebiotics to the feed on carcass characteristics and also chemical composition, physical characteristics, color, texture, and fatty acid profile of chicken pectoral muscles containing Eimeria species. METHODS: Forty-one-day-old male Ross 308 broiler chickens were assigned to four treatments, including nega-tive control (NC), positive control (PC), positive medicated with coxidine (COX), and positive medicated with prebiotics (PRE). After 42 days, carcass characteristics of the chickens were recorded, and also physical character-istics, chemical composition, color, texture, and fatty acid analysis of breast meat were determined. RESULTS: Infection with Eimeria species diminished carcass characteristics. PRE had higher final body weight, hot carcass weight, and breast and thigh muscle weights. Drip loss, pH, cooking loss, fat, ash, dry matter, and texture properties of broilers’ breast meat did not show any significant differences among the experimental groups. Dietary supplementation with prebiotics increased the crude protein content of breast meat. Infection with Eimeria species decreased the a-value of breast meat. Dietary supplementation with prebiotics decreased the amount of fatty acids 16:1 and 18:1 and monounsaturated fatty acids (MUFAs) compared to NC. CONCLUSIONS: Dietary supplementation with prebiotics is a promising strategy with the potential to compensate for the negative effects of infection with Eimeria spp. on carcass characteristics, protein content, and color of breast meat of broiler chickens.

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

The present study was conducted to determine whether soybean meal (SBM) can be entirely replaced by a combination of lupine seeds and insect larvae meal as protein sources in a grower diet provided to broiler chickens during 21 to 42 d of life. The experiment involved 160 male broiler chickens. At 3 wk of age, broiler chickens were randomly assigned to 5 dietary treatments with 4 replicate pens per treatment and 8 broiler chickens per pen. Dietary treatments were: corn soybean meal control (CON), replacing 60% SBM with low-alkaloid yellow lupine seeds (Lup; Lup - SBM group), and replacing 100% of SBM with Lup, and full-fat insect meals from silkworm (Bombyx mori) pupae (Lup - BMM), mealworm (Tenebrio molitor; Lup - TMM) or superworm larvae (Zophobas morio; Lup - ZMM). No differences in the final body weight (42 d), and daily body weight gain (21 to 42 d) were found between broiler chickens fed the diets containing lupine in combination with soybean meal, silkworm or mealworm compared to those on the soybean meal diet. In contrast, broiler chickens from Lup - ZMM group had a lower body weight and weight gains compared with those from all other groups (P ≤ 0.01). The best feed conversion ratio (FCR) was found in broiler chickens of the Lup - TMM treatment (P < 0.05). Total replacement of SBM from broiler chickens diets had no effect on the relative weights of the liver and heart, but the gizzard weight was greater (P ≤ 0.05) in broiler chickens fed with lupine and insects larvae meal (ILM) - containing diets in comparison with both the CON and Lup - SBM diets. The crude protein content of the breast meat in broiler chickens fed on Lup - ZMM diet was greater (P ≤ 0.05) than in meat of broiler chicken fed the CON diet. Sensory evaluation of the cooked meat from broiler chicken receiving diets with Lup and SBM or Lup and ILM did not reveal any differences in meat quality traits. The results indicated that in grower diets SBM can be replaced by Lup in combination, with BMM or TMM without compromising in production and slaughter performances and sensory quality of broiler chickens meat after conventional cooking. The inclusion of Lup and 250 g/kg of ZMM to broiler chicken grower diet is not recommended, because adversely affected broiler chickens growth performance.

Physical, Chemical and Histological Characterization of Pectoralis major Muscle of Broilers Affected by Wooden Breast Myopathy.

Simple SummaryWooden breast myopathy is a muscle abnormality resulting from the genetic improvement practiced by the poultry industry and which is widespread throughout the planet. Recent research has tried to unravel this myopathy for years and how the quality of the meat is affected, in search of its etiology and the solution to this problem. Unfortunately, the problems related to the myopathies of the affected birds will only be solved when the cause of the abnormality is in fact unveiled and controlled; in the meantime, it is up to us researchers to contribute scientifically to research on this type of meat that is fit for consumption but that, for often presenting non-standard appearance for sale in the form of whole fillets, is discarded.This study aimed to characterize the effects of wooden breast myopathy (WBM) on quality of broiler chicken breast meat. Normal samples (absence of myopathy), moderate-degree samples (hardness only in one area of the breast fillet) and severe-degree samples (hardness throughout the breast fillet) were classified. In macroscopic analysis, the pectoral muscle affected by the WBM showed, in general, pale color with stiff, irregular and reddish regions (suffusions and petechiae), with the presence of white striations. In microscopic analysis, the myopathy was characterized by loss of the polygonal aspect of the muscle fibers. Samples with moderate degree of the myopathy showed greater (p = 0.0266) water retention capacity. There was an increase (p = 0.004) in total collagen concentration in samples from the severe-degree group 0.29% in normal samples to 0.43% and 0.48% in samples from moderate- and severe-degree groups, respectively. Samples of chicken breast affected by the severe-degree WBM showed lower (p < 0.0001) myofibrillar fragmentation index (64.51) and lower (p = 0.0002) fat concentration (2.17%) than normal chicken samples (80.45 and 3.79%, respectively). Samples affected by WBM are larger and heavier and present poorer physical quality when compared to normal chicken meat. Histologically it is possible to observe loss of the polygonal aspect of muscle fibers.

The Influence of Turmeric Powder (Curcuma longa) on Fatty Acid Composition and Shelf Life of Broiler Chicken Meat

The objective of this study was to determine the appropriate concentration of dietary supplementation of turmeric powder, and its effect on thiobarbituric acid reactive substance (TBARS) and fatty acid composition in thigh and breast meat of broiler chickens. Three hundred fifty (175 male and 175 female), one day old Ross-308 broiler chicks were used in this study. A corn-soybean meal based diet containing different levels of turmeric powder (0, 2, 4, 6, 8, 10 g/kg) and a single dose of chlortetracycline (10 mg/kg) was used. The result revealed that dietary supplementation of 2, 4, 6, 8 and 10 g/kg of turmeric powder decreased TBARS in thigh meat at 5th day when compared with control. The addition of 4 g/kg turmeric powder to the basal diet increased DHA, SFA and omega-3 in breast meat. DHA and SFA were increased by dietary 2 g/kg turmeric powder in thigh meats. Under the conditions of this experiment, it was concluded that turmeric powder may positive effects on tissue fatty acid compositions and shelf life of meat (TBARS). As a result, it was observed that there were positive effects on tissue fatty acid compositions and shelf life of meat (TBARS) by adding 4 g/kg turmeric powder