Breast Meat Samples Research Articles

Evaluating Dietary Inclusion of High Oleic Soybean Meal and Oil on Broiler Performance and Lipid Quality

ObjectivesThe objective of this study was to evaluate the effect of dietary inclusion of high oleic soybean meal and oil on broiler performance and lipid quality.Materials and MethodsMale Ross 308 broiler chicks (n = 160) were sorted by weight and randomly assigned to one of two treatments containing 10 replicate pens with 8 broilers each. Treatment groups consisted of a control corn-soy diet that included commodity soybean meal and oil (CON) and a corn-soy diet containing high oleic soybean meal and oil (HO). Broilers received, ad libitum, a two-phase diet consisting of starter (d0–21) containing 5% oil and grower (d21–42) containing 3% oil. Pen weight (PW) and feed intake (FI) were recorded on Days 0, 21, and 42 and used to calculate feed to gain ratio (F:G). Broilers were slaughtered on d42, after which carcasses were weighed and fabricated. Weights of fabricated parts were recorded for carcass yield. Samples of breast and thigh meat were taken for fatty acid profile analysis, which was conducted using a modified version of methods by Folch et al. (1957) and Morrison and Smith (1964). To measure lipid oxidation, boneless, skinless breast halves chosen randomly from each pen were placed on Styrofoam trays and overwrapped with oxygen permeable, polyvinyl chloride and placed in retail storage (4°C) and used for collection of thiobarbituric acid reactive substances (TBARS) on Day 1, 3, and 5 of storage. Data was analyzed using PROC GLM procedure in SAS, with level of significance set at P < 0.05.ResultsCON pens had a greater (P < 0.002) change in weight (23480.61 g. vs. 21829.39 g.), however, the CON treatment had an increase in FI (P < 0.0003) compared to the HO treatment (29841.74 g. vs. 27405.68 g). Thus, there was no significant difference (P = 0.22) in F:G between treatments. While there was no difference (P = 0.39; P = 0.71) in percent carcass yield or breast yield, the CON treatment had a higher (P = 0.01) percent thigh yield compared to the HO treatment (16.36% vs. 15.86%). Results of lipid oxidation showed there was an effect of day (P < 0.0001), but no treatment or interaction effects were observed. Diet changed (P < 0.0001) the proportion of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) in breast and thigh meat. HO treatment increased the proportion of MUFA and decreased the proportion of PUFA and SFA in both breast and thigh meat. Both breast and thigh samples from the HO treatment had increased (P < 0.0001) proportions of oleic acid (C18:1) and decreased proportions of linoleic acid (C18:2) compared to the control. Inclusion of HO soybean meal and oil in broiler diets resulted in increased uptake of MUFA (C18:1) and decreased PUFA (C18:2) in both breast and thigh meat, while having no impact on broiler feed efficiency.ConclusionPull through effect of HO acid seen in fatty acid analysis of broiler meat shows the ability to serve as a mechanism to increase oleic acid inclusion in human diets. Oleic acid needs are potentially related to omega-3 fatty acid needs which are shown to have health benefits related to cardiac health in humans among other things. Studies have shown that increases in oleic acid in diets can lead to an increase in omega-3 fatty acids.

Effect of genotype on slaughtering performance, blood analyses and meat quality of laying hens reared in different conventional cage densities

The aim of the study was to evaluate the effects of genotype on slaughtering performance, blood analyses and meat quality of laying hens reared in different conventional cage densities. Laying hen flocks consisted of 180 Novogen White, 180 ATAK-S and 180 ISA-Brown at 72 weeks old reared in different conventional cage densities (312.50 cm2/hen and 468.75 cm2/hen). In the trial, one bird per each replica (9 in replica) were selected from every treatment (6 in treatment, 54 birds in total), and their body weights were weighed. Then, they were slaughtered and the carcass traits and some organs were weighed. Also, the blood and breast meat samples were taken for biochemical and meat analyses. In general, the ISA-Brown and ATAK-S strains received higher values than the Novogen White strain in terms of carcass traits. Also, according to stress parameters, it was observed that ISA-Brown strain was more resistant than others in high cage density. Moreover, the bacterial count and meat quality results of hens, the ISA-Brown strain is better than other strains. However, the texture analyses results of the Novogen White strain are better than ISA-Brown and ATAK-S strains. As a result, the meat quality of the laying hens can be affected at different levels depending on the genetic structure of the chickens and the cage density of which they are reared.

The effect of rearing system and cooking method on the carnosine and anserine content of poultry and game meat

Poultry meat has been shown to be a rich source of carnosine and anserine (CRC) but little is known of the effects of bird species and the system under which it is reared have on the concentrations of CRC. Retail samples of breast meat from conventional chicken, free range chicken and pheasant, and breast meat from wild caught pheasant were procured and subjected to five different cooking methods: frying, grilling, boiling, microwaving and roasting. CRC were greater in uncooked pheasant than chicken (P&lt; 0.05) and greater in free range than conventionally reared chicken (P&lt;0.05). There were no differences in CRC between retail and wild caught pheasant. Cooking method affected CRC content; boiling and microwaving resulted in lower CRC contents than grilling, roasting or frying (P &lt; 0.05). Pheasant is a richer source of CRC than conventionally reared chicken, although free range chicken produces meat of similar CRC content to pheasant.

Characterization and authentication of Taihe black-boned silky fowl (Gallus gallus domesticus Brisson) muscles based on mineral profiling using ICP-MS

In this study, fifty-four minerals were simultaneously quantified using inductively coupled plasma mass spectrometry. This study represents the most comprehensive profile of elements ever studied in chicken samples. The effects of age, gender and meat cut on the elements in Taihe black-boned silky fowl muscles were investigated. Principal component analysis of the data indicated that the leg and breast meat samples were able to be clearly separated from each other and that the contents of fourteen elements (23Na, 24Mg, 39K, 31P, 43Ca, 44Ca, 56Fe, 55Mn, 52Cr, 66Zn, 63Cu, 78Se, 88Sr and 193Ir) were significantly different (p < 0.05) between the leg and breast meat groups. Multivariate statistics, including principal component analysis and partial least square discriminant analysis, were utilized to classify Taihe and crossbred chicken samples. The results revealed that Taihe and crossbred black-boned silky fowl muscles possessed distinct elemental profiles. Sixteen variables, including 75As, 195Pt, 175Lu, 146Nd, 140Ce, 193Ir, 141Pr, 139La, 157Gd, 197Au, 52Cr, 59Co, 23Na, 60Ni, 205Tl and 137Ba, were found to have a high discriminatory power for Taihe and crossbred samples. This study shows that multi-element profiling combined with multivariate statistics is a promising approach for the differentiation of Taihe and crossbred black-boned silky fowls.

Effect of Various Biopolymers on Glass Transition Temperature of Chicken Breast Meat

In this study, glass transition temperatures (Tg) as well as ice crystallization and melting temperatures and enthalpy values were determined by using Differential Scanning Calorimetry (DSC) for chicken breast meat samples blended with different levels (2, 4, and 8%) of xanthan gum, κ-carrageenan and gum arabic. The water activity (aw) values, moisture contents and unfreezable water fractions of the samples were also analyzed. While the moisture contents decreased and unfreezable moisture fractions increased, the aw values of the samples unchanged by addition of the biopolymers. The ice crystallization enthalpies and melting temperatures and enthalpy values decreased with increased levels of biopolymer additions. Tg value of the chicken breast meat was detected as -17.08±0.04°C (midpoint). It was observed that Tg values of the samples significantly affected by the biopolymer addition (P&amp;lt;0.01) and increased for the samples including 4% and %8 xanthan gum and 8% κ-carrageenan.

Performance, meat quality, and pectoral myopathies of broilers fed either corn or sorghum based diets supplemented with guanidinoacetic acid

One experiment was conducted to evaluate the effects of guanidinoacetic acid (GAA) supplementation in broilers fed corn or sorghum-based diets on live performance, carcass and cut up yields, meat quality, and pectoral myopathies. The treatments consisted of corn or sorghum-based diets with or without the addition of GAA (600g/ton). A total of 800 one-d-old male Ross 708 broiler chicks were randomly placed in 40 floor pens with 10 replicates (20 birds per pen) per each of the four treatments. At hatch, 14, 35, and 50 d, BW and feed intake were recorded. BW gain and FCR were calculated at the end of each phase. Four broilers per pen were selected and slaughtered at 51d and 55d of age to determine carcass and cut up yields, meat quality and myopathies (spaghetti muscle, white striping, and wooden breast) severity in the Pectoralis major. Data were analyzed as a randomized complete block design in a 2 × 2 factorial arrangement with grain type and GAA supplementation as main effects. At 50 d, diets containing GAA improved (P < 0.01) FCR (1.682vs. 1.724 g:g) independently of grain type. At 55 d, broilers fed corn diets with GAA had higher breast meat yield (P < 0.05) compared to corn without GAA. Drip and cook loss, and shear force (Warner-Bratzler) were not affected (P > 0.05) by GAA supplementation at any slaughter ages. However, GAA decreased (P < 0.05) the ultimate pH at 51 and 55 d in breast meat samples compared to unsupplemented diets. At 51 d, broilers supplemented with GAA had double (P < 0.05) breast meat fillets without wooden breast (score 1) compared with broilers fed non-supplemented diets, therefore reducing the severity of this myopathy. In conclusion, GAA supplementation improved broiler live performance in broilers raised up to 50 d independently of grain source, increased breast meat yield in corn-based diets and reduced the severity of wooden breast myopathy.

Effects of production systems on the carcass and meat quality characteristics of spent laying hens.

This study evaluated the carcass characteristics and meat quality attributes of spent laying hens raised under conventional battery cage and free-range systems. Thirty free-range and 30 conventional battery-caged Lohmann Brown-Elite spent laying hens of 53 and 40 wk of age, respectively were obtained from a commercial egg producer. Carcass, portion, and organ weights and percentages were determined. Physicochemical analyses were performed on thigh and breast meat samples. Caged hens had heavier (P ≤ 0.05) warm and cold carcasses, thighs, wings, and feet. The percentages of the breast (26.1 ± 0.51vs. 28.3 ± 0.28), drum, breast bones, breast thaw and cooking loss, and thigh cooking loss were higher (P ≤ 0.05) for free-range than for caged hens. Free-range hens had heavy (P ≤ 0.05) gizzards (33.9 ± 1.04vs. 30.5 ± 0.73) and bones and a lower (P ≤ 0.05) breast meat percentage (47.3 ± 0.94vs. 51.7 ± 1.35). Meat redness (a*) (0.54 ± 0.222vs. 1.40 ± 0.135) and hue angle, skin redness (a*), breast (12.37 ± 0.411vs. 17.10 ± 0.751), and thigh (29.68 ± 0.306vs. 39.75 ± 0.826) Warner-Bratzler shear force values (N), breast moisture, and thigh ash content were higher (P ≤ 0.05) for free-range hens. Caged hens had a higher (P ≤ 0.05) thigh thaw loss percentage and breast ash content. Production system significantly influenced the carcass characteristics and meat quality of spent laying hens. The results of this study supply baseline information for the utilization of spent laying hens by the poultry industry and consumers.

Further evidence for the existence of broiler chicken PFN (pale, firm, non-exudative) and PSE (pale, soft, exudative) meat in brazilian commercial flocks

Abstract This work aims to investigate the incidence of two color abnormalities in broiler meat: PFN (Pale, Firm, Non-exudative) and PSE (Pale, Soft, Exudative), as well as the physicochemical alterations promoted by those anomalies. The samples of broiler breast meat (n = 700) were classified as Normal (44 5.8), PSE (L*≥53, pH 5.8). The occurrence of Normal, PSE and PFN samples was 69%, 11% and 20%, respectively. PFN samples presented a 4.2% higher water-holding capacity compared to PSE meat. PSE meats displayed a higher MFI (89.4) when compared to PFN and Normal meats. It was also noticed that the levels of lipid oxidation were greater in PSE breasts compared to Normal breasts. The total carbonyl in PFN, Normal and PSE meats was 8.2, 7.4 and 5.7 nmol/mg proteins, respectively. These results confirm the existence of a PFN anomaly in broiler breast meat, which presents functional properties similar to the Normal group. In addition to that, the less firm texture displayed by PSE meats is the result of a greater proteolytic activity, which seems to be related not only to the activation of the calpains, due to the excessive Ca 2+, but also to the lower level of protein oxidation.

Optimizing the electrical conductivity of marinade solution for water-holding capacity of broiler breast meat

This study explored the possibility of forecasting the performance of marinade solutions in improving the water-holding capacity (WHC; weight gain, drip loss, cooking loss, and total yield) of marinated broiler breast meat based upon the electrical conductivity (EC) of the marinade solution. Normal- (50 ≤ L* ≤ 56) and light-colored samples (L* >56), obtained from a production line, were marinated with 1 to 6% sodium bicarbonate (NaHCO3), 0.5 to 3% sodium tripolyphosphate (STPP), 1 to 6% sodium chloride (NaCl), and 0.05 to 0.5% acetic acid (CH3COOH) solutions. EC of all solutions increased with increasing solute concentration, and high EC of any salt solution correlated with increased weight gain and decreased drip loss and cooking loss, leading to increased total yield. CH3COOH had the least effect on the WHC of marinated breast meat. The effect of increasing EC of marinade solutions on drip loss was similar in the light- and normal-colored samples, but light-colored samples consistently had higher cooking losses and lower total yields compared with the normal-colored samples. At the same EC, NaHCO3 and STPP solutions had greater abilities to improve the total yield of marinated breast meat than the NaCl solution. Therefore, the WHC of the sample did not depend on the EC of the solution alone. However, increasing EC had a high correlation with gains in WHC of marinated breast meat for all marinade solutions (r >0.96 for total yield). The total yield of both normal- and light-colored samples of broiler breast meat could be improved to a value higher than 75% when samples were marinated in salt solutions with EC ≥ 8.79 mS/cm for NaHCO3 or ≥ 9.91 mS/cm for STPP. NaCl solutions with EC ≥70.08 and ≥44.58 mS/cm could be used to improve total yield to values higher than 75% for light- and normal-colored samples, respectively. Our results revealed that EC could be used to forecast the performance of marinade solution in improving the WHC of marinated breast meat.

Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat.

Woody breast meat has recently become prevalent in the broiler industry in both the United States and European Union. Recent publications have described the meat quality characteristics of woody breast meat as having hardened areas and pale ridge-like bulges at both the caudal and cranial regions of the breast. The present study investigated the meat quality (pH, color, cooking loss, and shear force) and protein quality characteristics (protein and salt-soluble protein content) in woody breast meat as compared to normal breast meat. In addition, the differences in the muscle proteome profiles of woody and normal breast meat were characterized. Results indicated that woody breast meat had a greater average pH (P < 0.0001) and cooking loss (P = 0.001) than normal breast meat, but woody breast meat did not differ in shear force (P > 0.05) in comparison to normal breast meat samples. The L*, a*, and b* values of woody breast fillets were greater than normal breast fillets (P <0.0001 to L*; P = 0.002 to a*; P = 0.016 to b*). The woody breast meat had more fat (P <0.0001) and moisture (P <0.021) and less protein (P <0.0001) and salt-soluble protein (P <0.0001) when compared with normal breast fillets. Whole muscle proteome analysis indicated 8 proteins that were differentially expressed (P <0.05) between normal and woody breast meat samples. The differences in muscle proteome between normal and woody breast meat indicated an increased oxidative stress in woody breast meat when compared to normal meat. In addition, the abundance of some glycolytic enzymes, which are critical to the regeneration of adenosine triphosphate (ATP) in postmortem muscles, was lower in woody breast meat than in normal breast meat. Proteomic differences provide additional information on the biochemical pathways and genetic variations that lead to woody breast meat. Further research should be conducted to elucidate the genetic and nutritional contributions to the proliferation of woody breast meat in the United States.

In-transit development of color abnormalities in turkey breast meat during winter season

BackgroundThe poultry industry suffers losses from problems as pale, soft and exudative (PSE), and dark, firm and dry (DFD) meat can develop in meat as a result of short- and long-term stress, respectively. These abnormalities are impacted by pre-slaughter animal welfare.MethodsThis work evaluated the effects of open vehicle container microclimate, throughout the 38 ± 10 km journey from the farm to the slaughterhouse, on commercially turkey transported during the Brazilian winter season. The journey was initiated immediately after water bath in truck fitted with portable Kestrel anemometers to measure air ventilation, relative humidity, temperature and ventilation.ResultsThe inferior compartments of the middle and rear truck regions showed highest temperature and relative humidity, and lower air ventilation. In addition, the superior compartments of the front truck regions presented lower temperature and wind chill, and highest air ventilation. The breast meat samples from animals located at the inferior compartments of the middle and rear truck regions and subjected to with water bath (WiB) treatment presented highest DFD-like and had lowest PSE-like meat incidence than those from animals located at other compartments within the container. Lower incidence of PSE-like meat was observed in birds without water bath (WoB).ConclusionsAssessment on turkeys transported under Brazilian southern winter conditions revealed that breast meat quality can be affected by relative humidity, air ventilation, temperature, and transport under subtropical conditions promoting color abnormalities and the formation of simultaneously PSE-like and DFD-like meat.

Microbiological quality of chicken breast meat after application of thyme and caraway essential oils

The aim of the present study was to evaluate the effect of selected types of antimicrobial essential oils to the various groups of microorganisms during storage of chicken meat. The samples of chicken breast meat were used in the experiment. The number of lactobacilli, Pseudomonas spp., anaerobic plate count and Enterobacteriaceae after application of caraway and thyme essential oils (EO) at concentration 1% v/w in a combination with the ethylenediaminetetraacetate (EDTA) solution 1.5% w/w and vacuum packaging were evaluated. The samples were analyzed at 0, 4th, 8th, 12th and 16th day of storage of chicken meat at temperature 4 °C. Another aim was to determine the species of isolated microorganisms from samples of chicken meat by MALDI-TOF MS Biotyper (matrix assisted laser desorption ionization-time of flight mass spectrometry). The number of Lactobalillus spp. ranged from 1.35 log CFU.g-1 in all groups to 3.04 log CFU.g-1 on 0th day to 3.04 log CFU.g-1 on 4th day in control group stored in air. The Pseudomonas spp. was not found in all tested samples at the start of the experiment, the highest number of Pseudomonas spp. was in the control group on 16th day (2.68 log CFU.g-1). Presence of Pseudomonas spp. were not found during storage in groups after treatment with caraway and thyme EO. The values of anaerobic plate count ranged from 2.81 log CFU.g-1 on 4th day in control group with vacuum packaging to 5.19 log CFU.g-1 on 16th day in control group in air condition. The Enterobacteriaceae was not found in all tested samples on 0th day and ranged to 4.46 log CFU.g-1 on 12th day in control group in air condition. From Lactobacillus spp., the most often identified species was Lactobacillus paracasei, from genus Pseudomonas, there were identified Pseudomonas fluorescens in two cases. From anaerobic plate count, there were isolated Staphylococcus warneri from control goup stored in air condition, Kocuria rhizophila from control group with vacuum packaging, Staphylococcus warneri, Aeromonas salmonicida and Aeromonas popoffii from control group treated with EDTA, Staphylococcus hominis and Staphylococcus epidermidis from group treated with caraway essential oil. From Enterobacteriaceae, the most bacteria were isolated from control group in air condition and from control group treated with EDTA.

Effect of white striping myopathy on breast muscle (Pectoralis major) protein turnover and gene expression in broilers

A study was conducted to evaluate the effect of white striping (WS) of broiler breast muscle (Pectoralis major) on protein turnover and gene expression of genes related to protein degradation and fatty acid synthesis. A total of 560 day-old male broiler chicks Cobb 500 were allocated in a total of 16 pens, 35 chicks per pen. A completely randomized design was conducted with a 2 × 3 factorial arrangement (2 scores: severe and normal, and 3 breast meat samples sites). At d 60, 20 birds were randomly selected, euthanized, and scored for white striping. Scoring was either normal (NORM, no WS) or severe (SEV). Also, the same day, 17 birds (16 infused, one control) were randomly selected and infused with a solution of 15 N Phen 40% (APE). Breast muscle tissue was taken for gene expression analysis of the following genes: MuRF1, atrogin-1, IGF-1, insulin receptor (IR), fatty acid synthetase, and acetyl CoA carboxylase (ACC). Each bird was humanely euthanized after 10 minutes of infusion and scored for WS (NORM or SEV). Samples of the breast muscle (Pectoralis major) were taken at different layers (3 samples per bird: ventral, medial, dorsal), along with a sample of excreta for 3-methylhistidine analysis. Out of the 16 breast samples taken, only 10 were selected for analysis based on the WS score (5 NORM and 5 SEV). No significant differences (P > 0.05) were found in fractional synthesis rate (FSR) between SEV WS, NORM and sample sites for breast meat. However, fractional breakdown rate (FBR) was significantly higher in birds with SEV WS compared to NORM (8.2 and 4.28, respectively, P < 0.0001). Birds with SEV WS showed significantly higher (P < 0.05) relative expression of MuRF1 and slightly higher (P = 0.07) relative expression of atrogin-1 than the NORM birds. These birds also showed lower (P < 0.05) relative expression of IGF-1 than NORM birds. Further studies are needed to better understand why birds with severe white striping are degrading more muscular protein and mobilizing more fat.

Meat quality and sensory attributes of Orpington and indigenous Tswana chickens reared under intensive system from day old to 18 weeks of age

This study was carried out to compare meat characteristics of Tswana and Orpington chickens. A total of 120 chicks (60 Tswana and 60 Orpington) were reared intensively up to 18 weeks of age. Each treatment (Tswana and Orpington) was replicated four times with 15 birds per replicate. Birds were provided with commercial broiler diets and water ad libitum. A total of 40 (10 birds/ replicate) randomly selected chickens of each genotype (Orpington and Tswana) were sacrificed at 18 weeks of age and their carcasses cut into primal parts. Left breast and thigh portions were used for pH, colour and tenderness measurements. The right breast and thigh portions were subjected to sensory evaluation where a 9-point Hedonic scale was used to determine overall liking and disliking of juiciness, flavour and acceptability of meat by untrained panelists. Breast meat samples were in unsalted water for 30 minutes and thigh for 25 minutes. Meat colour, pH and tenderness were analysed using General Linear Model (GLM) procedure of the Statistical Analysis System while data on sensory attributes were analysed using frequencies and percentages in IBM SPSS. Thigh meat pH was significantly higher (P&lt;0.05) in Orpington than Tswana chickens. However, no significant difference (P&gt;0.05) in breast muscle pH was found among genotypes. Orpington breast meat was lighter (P&lt;0.05) than Tswana chicken meat. No significant (P&gt;0.05) difference in breast and thigh meat colour redness (a*), and yellowness (b*) was observed. Thigh meat of Tswana chickens was firmer (P&lt;0.05) compared to Orpingtons. For overall acceptance 50% of consumers liked Tswana chicken meat compared to 20% for Orpington meat.

Organoarsenic Drugs over Time: The Pharmacokinetics of Roxarsone in Chicken Meat.

Although “market basket” studies have revealed the presence of arsenic in packaged chicken, 1 , 2 little is known about the concentrations of individual arsenic species found in these birds and how they are metabolized. In this issue of EHP, researchers determined the levels of arsenic metabolites present in chicken breast after feeding the birds an arsenic-based animal drug called roxarsone. 3 There are many different species (chemical forms) of arsenic, some more toxic than others. Exposure to inorganic species has been associated with cancer and other adverse health effects in humans. 4 “We wanted to measure the presence of each arsenic species and describe the elimination kinetics of roxarsone metabolites. Our findings can help guide human exposure assessments,” says senior author X. Chris Le, an environmental chemist at the University of Alberta in Canada. Although roxarsone and other organoarsenic animal drugs are no longer approved for use in U.S. poultry production, some other countries still use them. Roxarsone has been used in poultry feed for nearly 60 years to fight parasites and promote growth. 5 Recent studies have raised concerns over potential human exposure to inorganic arsenic in the livers 6 and meat 2 of chicken fed roxarsone. These studies suggested that roxarsone may be partially transformed to inorganic arsenic inside the chicken body as the drug is metabolized. The U.S. Food and Drug Administration (FDA) has since withdrawn approval for any organoarsenic animal drugs to be used in the United States. 7 However, some countries still allow their use. 8 Le and colleagues conducted a large feeding trial of 1,600 chickens. For the first month, 800 chickens ate feed supplemented with a dose of roxarsone commonly used in poultry production, while 800 chickens ate a control diet without roxarsone. In the final week of the study, all the chickens received a roxarsone-free diet so that the researchers could see how quickly the drug and its metabolites were eliminated from chicken breast meat once exposure stopped. They collected breast meat samples from chickens at several points over the course of the study, then analyzed the arsenic content. Concentrations of unmetabolized roxarsone, arsenite (a highly toxic form of inorganic arsenic), and a previously unidentified arsenic species were all significantly higher in chickens fed roxarsone than chickens on the control diet. During the clearance period, when all the chickens were fed a roxarsone-free diet, levels of most arsenic species declined rapidly. However, levels of roxarsone, arsenite, and the unknown arsenic species remained significantly higher in the roxarsone group even 7 days after exposure ceased. 3 Breast meat from roxarsone-fed chickens had a residual arsenite concentration of 3.1 μg/kg at the end of the study, compared with 0.41 μg/kg in meat from the control chickens. Le and colleagues estimated human daily intake of summed arsenic species from roxarsone-fed chicken would be 0.01 μg/day/kg body weight for a 70-kg adult who ate about 3.5 oz of chicken per day. 3 That’s much lower, the authors point out, than the World Health Organization provisional tolerable daily intake value for inorganic arsenic of 3 μg/day/kg body weight. 9 While the findings suggest that meat from organoarsenic-treated chickens may be a relatively minor source of arsenic exposure, there is ongoing debate over what constitutes safe or tolerable levels of arsenic exposure. 10 “Arsenic appears to be a non-threshold carcinogen, which suggests that any level of exposure corresponds to some level of risk,” says Keeve Nachman, director of the Johns Hopkins Center for a Livable Future Food Production and Public Health Program. “This is a small exposure that is one hundred percent preventable,” he says. Nachman was not involved in the current study. One of the research team’s next steps will be to investigate arsenic species in poultry waste and track how those forms are taken up and metabolized by plants grown in fields fertilized with the waste. They’ll also look for more detailed mechanistic clues about how a chicken’s body metabolizes arsenic. Le says such clues could provide insights into how the human body metabolizes dietary arsenic.

The Effectiveness of the Use of Oregano and Laurel Essential Oils in Chicken Feeding

Abstract The objective of this experimental study was to investigate the effects of essential oils of oregano, laurel and their combination on growth performance, intestinal microbiota and intestinal morphology as replacers of antibiotic growth promoters, as well as on the antioxidant capacity and mineral content of breast and thigh meat. A total of 256 day-old broiler chickens were randomized into 4 groups with 4 replicates. Control group received a basal corn-soybean diet, whereas the other experimental groups received the basal diet plus 25 mg/kg oregano essential oil, 2.5 mg/kg laurel essential oil or their combination, respectively. Chickens had free access to water and feed. Body weight gain and feed to gain ratio was calculated for the total fattening period and mortality was daily recorded. Intestinal microbiota was enumerated by conventional techniques with selective agar media at the end of the trial at both ileum and caecum. Also, evaluation of intestinal morphology was carried out in small intestine and caecum. At the end of the trial, birds were slaughtered, their carcasses were processed and samples of breast and thigh meat were analyzed for moisture, fat and protein content. Total phenolic content was determined in feeds and breast and thigh meat in order to assess its antioxidant capacity. Mineral content of breast and thigh meat was evaluated by ICP-MS. The results of the trial showed that the group that received oregano or the mixture of oregano and laurel presented better BW and FCR and mortality compared to control group. Bacterial counts for the Lactobacilli and Bifidobacteria were higher in the experimental groups compared to the control group at both ileum and caecum, and total coliforms were lower in caecum in the experimental groups compared to control. Higher values for villus height were found for the oregano supplemented groups compared to control or laurel ones. Oregano supplemented groups showed higher antioxidant capacity of breast and thigh meat compared to control and laurel groups, however no changes in mineral content were noted among the different groups. In conclusion, oregano essential oil alone or as a mixture with laurel essential oil can be used to improve growth performance and gut health in broiler chickens.

A comparative study on quality, proximate composition and cholesterol content of eggs and meat in Fayoumi and commercial White Leghorn chickens

AbstractThe present study was conducted at Poultry Research Institute, Rawalpindi (Pakistan) with the objective of evaluating egg quality, proximate composition and cholesterol content of eggs and meat in Fayoumi (FAY) and commercial (Nick chick) White Leghorn (WLH) breeds of chickens. For this purpose, 64 adult (40 weeks-old) laying hens, 32 each of FAY and WLH breeds were maintained on littered floor in two separate pens under optimal management conditions. The birds were fed ad libitum a balanced layers ration. They had free access to clean and fresh drinking water and were kept under 16 h daily lighting schedule. Egg quality parameters, proximate composition and cholesterol content of eggs were studied for 6 weeks by randomly collecting 3 eggs daily from each breed. Thigh and breast meat samples were obtained from randomly selecting two birds from each breed by slaughtering them at the termination of experiment for determination of proximate composition and cholesterol content. The results show signif...

Influence of cutting room temperature on the microbiological quality of chicken breast meat

ABSTRACT The temperature control in the processing room is one of the major factors associated with the production of safe food with a satisfactory microbiological quality. A total of 288 samples of skinless chicken breast meat were placed in a cutting room, subjected to four different temperatures (12ºC, 14ºC, 16ºC and 18ºC) and collected to evaluate the influence of the room temperature on the microbiological quality during the cutting and boning of chicken breasts. Aerobic mesophilic microorganisms were counted to evaluate the environmental contamination. In addition, coliforms at 35ºC and 45ºC and Staphylococcus spp. were counted, and an analysis for the presence of staphylococcal enterotoxins and Salmonella spp. was performed to determine the microbiological quality of the meat. The results showed an increase in environmental contamination (P=0.01) with an increase in room temperature. However, no significant differences (P˃0.05) were observed in the meat cuts regarding the counts of coliforms at 35ºC and 45ºC, the count of Staphylococcus spp. and the presence of Salmonella spp. Moreover, no staphylococcal enterotoxins were detected in the samples analyzed. Thus, despite increasing the environmental contamination, the increase in the cutting room temperature did not affect the microbiological quality of the final product.

Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens

The present study was carried out to investigate the influence of freezing-thawing cycles (0, 2, 4 and 6) on lipid oxidation and myowater contents and distribution. Nine replicates of chicken breast meat samples were used for each cycle. Lipid oxidation was determined by measuring peroxide value, and malondialdehyde (MDA) concentrations, which reflect thiobarbituric acid reactive substance (TBARS). Color was determined with a digital colorimeter. Muscle moisture contents were determined by drip loss and thawing loss, water holding capacity, and nuclear magnetic resonance (NMR). The results showed that, as the number of freeze-thaw cycles increased, meat redness decreased and MDA and peroxide values increased. Drip loss and thawing loss tended to decreasing as the number of freeze-thaw cycles increased. Water holding capacity also decreased as a function of increasing freeze-thaw cycles. NMR relaxometry profile showed freeze-thaw cycles change the water distribution of meat subjected to multiple freeze-thaw cycles. In conclusion, multiple freezing and thawing rate (6 cycles) increased lipid oxidation, decreased myowater, and impaired the color of chicken meat.

FURTHER BENEFITS OF XYLANASE ENZYME SUPPLEMENTATION TO LOW ENERGY CORN-SOYBEAN MEAL BROILER DIETS

This experiment was conducted to study the ability of supplemental xylanase enzyme (Xyl) to improve growth performance, carcass traits, meat quality and feeding cost of broilers fed on low metabolizable energy (ME) corn-soybean meal diets. Two hundred and forty, one day old unsexed Arbor Acres broiler chicks were randomly distributed into six treatments (2x3 factorial design) each had four replicates. Chicks were fed on corn-soybean diet supplemented with two levels of Xyl (0 and16000 U/kg of diet), and three ME levels which were standard strain recommendation (STD), 100 kcal lower than STD (E100) and 150 kcal lower than STD (E150) of each feeding phase for STD, E100, and E150 levels, respectively. The dietary ME values were 3000, 2900 and 2850 kcal/kg diet at starter phase; 3100, 3000 and 2950 kcal /kg at grower phase; and 3200, 3100 and 3050 kcal/kg at the finisher phase. All diets were formulated to save the strain requirements from the rest of nutrients. All chicks were housed in open system broiler house and received the same managerial conditions and veterinary program during experimental period (1-40 d of age). Parameters of growth performance, carcass characteristics, physical and chemical evaluation of broiler meat were carried out and feeding cost was calculated. The recorded results showed that xylanase supplementation to broiler diets resulted in significant improvement of body weight, body weight gain, feed conversion ratio, dressing %, and breast meat yield %, while feed intake and ultimate pH (pHu) of both breast and thigh cuts were decreased. Regarding to ME of diets, reducing ME values from STD level to E150 level caused significant reduction in final body weight, abdominal fat %, pHu of breast meat samples and concentrations of malondialdehyde (MDA) and low density lipoprotein (LDL). Furthermore this reduction of ME levels caused significant increase of feed intake, % of drum stick and concentration of total protein of broiler meat at 40 d of age. Among experimental treatments chicks of both STD+Xyl and E100+Xyl treatments showed better growth performance, carcass traits, and meat quality compared with other treatments. In addition applying these treatments resulted in saving 9.25 % and 3.51% from feeding cost/kg of body weight relative to feeding cost of STD group. According to these results it could be concluded that adding xylanase enzyme to either STD or E100 corn-soybean meal broiler diets could enhance the quality of produced broiler accompanied with saving in feeding cost.