Broiler Breast Meat Research Articles

Effect of different pasture species on growth performance, carcass traits, internal organ weights, and meat quality of slower growing broilers in free-range production system.

This study examined the effect of Medicago sativa (A), Trifolium repens (WC), Lolium perenne (PR), and their mixture (Mix) on growth performance, carcass characteristics, internal organ weights, and meat quality of slower-growing broiler chickens in a free-range production system. The animal materials comprised of mixed-sex Hubbard ISA Red JA, which were reared in the deep litter system for the first 3weeks, and thereafter, the pop hole in each of the indoor pens was opened to allow birds access to the range containing one of the above pasture treatments. The range availability was ensured from 08:30 a.m. to 4:30 p.m. The results indicated no significant difference in broiler live body weight, feed conversion ratio, and livability between 28 and 77days among the pasture treatments (P > 0.05). No significant variations were observed in the carcass and internal organ weights among pasture types (P > 0.05). Additionally, while the dry matter content (P < 0.01), TBA value (P < 0.05), and fatty acid profiles differed (P < 0.01), the protein, ash, water holding capacity, and oxidation stability of broiler breast meat did not differ among pasture groups (P > 0.05). Moreover, while the values of breast meat lightness (L*) and brightness (b*) differed (P < 0.05), redness and pH did not differ between the sexes (P > 0.05). Furthermore, sex significantly affected ash, protein content (P < 0.05), and TBA value (P < 0.01) of breast meat but did not affect dry matter, water holding capacity, and peroxide value of breast meat. Also, there was a significant difference in the weight of the neck, breast, thigh, live weight, hot carcass yield, heart, liver, abdominal fat, and digestive system between sexes (P < 0.05). However, breast meat fat content and fatty acid profiles were not influenced by the sex of the broilers (P > 0.05). It was concluded that access to the studied pasture species has no effect on the growth performance traits but results in notable variations in the fatty acid profiles in broiler breast meat.

Feasibility of imaging under structured illumination for evaluation of white striping in broiler breast fillets

Muscle myopathies or defects, such as white striping (WS), downgrade the quality of broiler meat, leading to the loss of millions of dollars annually for the U.S. poultry industry. Visual inspection is currently practiced for assessing myopathies in broiler meat, which is however prone to human evaluation error, labor-intensive, and costly. Imaging under uniform or diffuse illumination has been investigated for assessing broiler meat quality, but their performance is not always satisfactory, especially for detecting subtle defects with few visual symptoms. This study presents the first proof-of-concept evaluation of the utility of an innovative technique for improved imaging of structures of biological materials, i.e., structured-illumination reflectance imaging (SIRI), for detecting WS conditions in broiler breast meat. Broiler breast fillets with varying degrees of WS severity were imaged by an in-house assembled SIRI system under sinusoidal illumination at different spatial frequencies (0.05–0.40 cycles/mm). The acquired pattern images were demodulated into direct components (DC) and amplitude components (AC) at each spatial frequency. Texture features were extracted from DC and AC images for building classification models using regularized linear discriminant analysis, which were to classify meat samples into 2, 3, and 4 classes, respectively, according to WS conditions. AC images were found by visual inspection more effective than DC in resolving WS characteristics, depending on the spatial frequency of illumination patterns. Compared to DC, AC yielded the maximum accuracy improvements of 8.33%, 7.93%, and 12.3% in 2-, 3- and 4-class classifications, respectively. Models using ranked features yielded similar improvements of up to 9.53% by AC over DC. The SIRI technique is promising for enhanced detection of WS and potentially other defects of broiler breast meat. • Structured-illumination reflectance imaging (SIRI) was used for poultry quality detection. • Amplitude component (AC) images enabled resolving white striping (WS) of broiler breast meat. • Broiler breast fillets were classified by models into 2, 3 and 4 classes according to WS conditions. • SIRI offered substantial improvements of up to 12% in classifying WS-affected poultry samples.

Dietary Dried Jujube Fruit Powder (DJFP) Supplementation Improves Growth Performance, Antioxidant Stability, and Meat Composition in Broilers.

Nowadays, broiler production is faced with great challenges due to intensive culture modes, and chickens are more susceptible to oxidative stress. Consequently, synthetic antioxidants have been used to reduce this process, but their use has shown potential health risks. Thus, the use of natural ingredients has been suggested as a strategy to prevent oxidative stress. This study investigated how dietary dried jujube fruit powder (DJFP) supplementation influences the growth performance, antioxidant stability, meat composition, and nutritional quality of Cobb broilers. A total of 360 unsexed broilers (1-day-old) were randomly assigned to treatments that varied in DJFP levels: a basal diet without DJFP (control) and diets supplemented with 50 g/kg DJFP (P1), 100 g/kg DJFP (P2), and 150 g/kg DJFP (P3), with 9 replicates per treatment (90 broilers/treatment or 10 broilers/replicate). The results demonstrated improvement in the growth performance of broilers in terms of body weight (BW), body weight gain (WG), average daily body weight gain (ADG), average daily feed intake (ADFI), and feed conversion ratio (FCR) following dietary DJFP supplementation. In addition, the antioxidant stabilities in the DJFP-treated broilers were improved and inhibited the production of lipid oxidation products compared with the control, with those in the P2 group showing the most marked effect. Moreover, dietary DJFP supplementation significantly increased (p < 0.05) the activity of antioxidant enzymes in broilers. Furthermore, the breast meat of the broilers displayed an increased protein content with a simultaneous reduction in the fat content after DJFP treatment (p < 0.05). Essential amino acid levels were higher in the DJFP-supplemented groups (p < 0.05). The sum of saturated fatty acids was lower, and that of monounsaturated fatty acids (MUFAs) and the polyunsaturated fatty acid/saturated fatty acid ratio (PUFA/SFA) were higher in the DJFP-supplemented groups (p < 0.05). Together, these results indicate that up to 100 g/kg of dietary DJFP supplementation can enhance the growth performance and antioxidant capacity, meat composition, and amino acid and fatty acid composition in broiler breast meat. In conclusion, dietary DJFP supplementation is a healthy alternative to the use of synthetic antioxidants in broiler production, especially in regions rich in jujube resources.

Replacement of soybean oil by Hermetia illucens larvae fat in broiler diets alters the breast muscle lipidome and reduces lipid oxidation of the breast muscle during heat-processing

ABSTRACT Replacement of soybean oil by insect fat from Hermetia illucens (HI) has been reported to increase the proportions of saturated fatty acids (SFA) and decrease those of polyunsaturated fatty acids (PUFA) in total lipids of breast and thigh meat in broilers. Since the susceptibility of meat to oxidation is strongly dependent on its PUFA content, the present study hypothesised that replacement of soybean oil by HI larvae fat in broiler diets reduces the formation of lipid oxidation products, including oxidation products of cholesterol and phytosterols, in heat-processed breast muscle of broilers. To test this hypothesis, 100 male, 1-day-old Cobb 500 broilers were assigned to three groups and fed three different nutrient adequate diets, which varied only in the fat source (group HI-0: 0% HI larvae fat and 5% soybean oil; group HI-2.5: 2.5% HI larvae fat and 2.5% soybean oil; group HI-5.0: 5.0% HI larvae fat and 0% soybean oil), in a three-phase feeding system for 35 days. While the growth performance of the broilers was not different, the absolute and relative breast muscle weights were higher in group HI-5.0 than in group HI-0 (p < 0.05). The proportions of C12:0, C14:0, C14:1, C16:0, C16:1 and total SFA were higher and those of C18:1, C18:2 n-6, C18:3 n-3 and total PUFA were lower in breast muscle total lipids of group HI-5.0 than in groups HI-2.5 and HI-0 (p < 0.05). Lipidomic analysis of breast muscle revealed that the concentration of triacylglycerols was 46% and 53% lower in groups HI-2.5 and HI-5.0, respectively, than in group HI-0 (p < 0.05), whereas all other lipid classes detected did not differ among groups. Concentrations of thiobarbituric acid-reactive substances, 7α-hydroxycholesterol, 7β-hydroxycholesterol and total cholesterol oxidation products in heat-processed breast muscle were lower in group HI-5.0 than in group HI-0 (p < 0.05). Concentrations of oxidation products of phytosterols in heat-processed breast muscle were generally much lower than those of cholesterol oxidation products and did not differ between the three groups of broilers. In conclusion, complete replacement of soybean oil with HI larvae fat in broiler diets strongly alters the fatty acid composition of breast muscle total lipids and reduce lipid oxidation of the breast muscle during heat-processing.

Change of Campylobacter, Escherichia coli and Salmonella counts in packaged broiler breast meat stored under modified atmosphere and vacuum conditions at 4 and 10 °C based on cultural and molecular biological quantification

Poultry on the European market is offered primarily as fresh meat and is usually sold at the retail level packed under either a modified atmosphere (MAP) or vacuum. Packaging is meant to retain product quality during retail offering and influences microbiological changes during storage. The focus of this study was to determine the influence of routinely used broiler meat packaging technologies on the change of Campylobacter , Salmonella and Escherichia coli counts on chicken breast meat. Chicken breast meat was inoculated with Campylobacter (5 log 10 cfu/g), Salmonella and E. coli (each at 4 log 10 cfu/g), packaged under MAP or vacuum conditions and stored at 4 and 10 °C over a period of 13 days. Cultural microbiological analysis was used together with quantitative viability real time PCR (v-qPCR) to assess the development of inoculated bacteria as well as the general hygiene and spoilage microbiota. The results showed a reduction of thermophilic Campylobacter spp. of about 2 log 10 cfu at the end of storage for MAP meat as compared to vacuum packed meat. However, this reduction was not observed by v-qPCR, where viable Campylobacter spp. counts remained almost at inoculation level. No change in cfu was observed for either Salmonella or E. coli . The results indicate that examination by culturing alone can lead to an underestimation of the Campylobacter spp. load on fresh broiler meat. Quantitative molecular biological analysis with live/dead differentiation is applicable for overcoming the limitations of culturing methods and therefore requires further verification through additional studies under retail conditions on different matrices. • MAP storage at 4 °C resulted in a 2 log reduction of cultured Campylobacter . • Reduction of Campylobacter count of cultural examination was not confirmed by qPCR. • No significant differences found for E. coli comparing qPCR and cultural results. • Storage temperature influenced the change in Salmonella counts.

Study of emerging chicken meat quality defects using OMICs: What do we know?

Starting in approximately 2010, broiler breast meat myopathies, specifically woody breast meat, white striping, spaghetti meat, and gaping have increased in prevalence in the broiler meat industry. Omic methods have been used to elucidate compositional, genetic, and biochemical differences between myopathic and normal breast meat and have provided information on the factors that contribute to these myopathies. This review paper focuses on the genomic, transcriptomic, proteomic, metabolomic, and other omics research that has been conducted to unravel the molecular mechanisms involved in the development of these myopathies and their associated factors and potential causes. SignificanceThis review manuscript summarizes poultry meat quality defects, also referred to as myopathies, that have been evaluated using omics methods. Genomics, transcriptomics, proteomics, metabolomics and other methodologies have been used to understand the genetic predisposition, the protein expression, and the biochemical pathways that are associated with the expression of woody breast meat, white striping, and other myopathies. This has allowed researchers and the industry to differentiate between chicken breast meat with and without myopathic muscle as well as the environmental and genetic conditions that contribute to differences in biochemical pathways and lead to the phenotypes associate with these different myopathies.

Non-destructive Assessment of White Striping in Broiler Breast Meat Using Structured-Illumination Reflectance Imaging with Deep Learning

Highlights Broiler breast meat with white striping (WS) was imaged under sinusoidally modulated structured illumination. Amplitude component (AC) images resolved better WS characteristics than direct component (DC) images. Models built on deep features classified meat samples into 2 and 3 classes according to WS severity. The AC images consistently outperformed the DC images and achieved the best accuracy of 96.6% in 2-class modeling. Abstract. Visual inspection is the prevailing practice in the industry for assessing white striping (WS) in broiler breast meat. However, this approach is subjective, laborious, and prone to error. Several studies have utilized imaging technology under uniform illumination; however, detecting defects, such as WS, remains challenging. This study investigated the efficacy of the emerging structured illumination reflectance imaging (SIRI) combined with deep learning (DL) for the WS assessment of broiler meat. Broiler fillets with varying degrees of WS were imaged using a custom-assembled monochromatic SIRI system (0.05-0.40 cycles/mm). The acquired SIRI pattern images were demodulated into direct components (DC) and amplitude components (AC) at each spatial frequency. Pre-trained DL models, including two Very Deep Convolutional Networks (VGG16 and VGG19) and two Densely Connected Convolutional Neural Networks (DenseNet121 and DensetNet201), were evaluated as fine-tuned end-to-end classifiers and feature extractors separately to differentiate the meat samples. Fine-tuned VGG16 resulted in the best 2-class and 3-class classification accuracies of 94.5% and 74.6%, respectively, based on the AC images at 0.30 cycles/mm, improving over the accuracies of the corresponding DC images by 10.4% and 8.9%, respectively. Fine-tuned VGG19 and DenseNet201 also achieved substantial improvements of AC over DC images by 12% or higher. Linear discriminant analysis, in conjunction with principal component analysis for dimension reduction, yielded better accuracies of 96.6% in 2-class and 83.4% in 3-class classification, based on the deep features extracted by DenseNet121 from the AC images at 0.40 cycles/mm and 0.30 cycles/mm, respectively, representing improvements of 5.0% and 2.9% based on the features of the corresponding DC images. The SIRI technique combined with DL is effective for differentiating between normal and WS-affected broiler meat. Keywords: Deep learning, Imaging, Meat quality, Poultry, Structured illumination, White striping.

The Effectiveness of Marination with Fermented Coconut Water on Physical, Microbic, and Organoleptic Quality of Broiler Breast Meat

The Effectiveness of Marination with Fermented Coconut Water on Physical, Microbic, and Organoleptic Quality of Broiler Breast Meat

ВЛИЯНИЕ ВЫХОДА МЯСА МЕХОБВАЛКИ ГРУДНЫХ КОСТЕЙ ТУШЕК БРОЙЛЕРОВ НА ЕГО МОРФОЛОГИЮ, ХИМИЧЕСКИЕ И ФУНКЦИОНАЛЬНЫЕ СВОЙСТВА

Comparative analysis has presented in the paper of mechanical deboning meat (MDM) of broiler carcasses breast bone being received with different yields and minced broiler breast meat. Effect of muscular tissue destruction de- gree has been studied on MDM physical and chemical properties.

Quality improvement and comprehensive utilization of abnormal broiler breast meat: A review

During the past few decades, there has been a notable increase in the demand for poultry meat due to its low cost and good nutritional profile. Rapid growth of chicken breast has become a primary screening criterion in modern broiler industry. However, the rapid growth causes many abnormal meat quality problems. Wooden breast (WB), PSE (pale, soft, exudative)-like broiler meat, and white-striping (WS) meat are the representative features reflecting serious chicken myopathy. The high incidence of these myopathies leads to a range of questions, increasing concerns of producers and retailers. There are many studies involved in the formation mechanism and detection grading of abnormal broiler meat, but there are few reports on the use of abnormal broiler. Several abnormal broiler types and the improvement strategies are reviewed through enhancing its processing properties or alleviating its degenerated functionalities. The improving approaches, include adding non-meat ingredients, marination, vacuum tumbling, high-pressure processing, high-intensity ultrasound, pulsed electric field, pH-shifting and low-speed shearing, glycosylation, isoelectric solubilization/precipitation, blade tenderization, and using them as ingredients in further-processed products. The combined use of various physical and chemical technologies provides the possibility for improvement in utilization of abnormal broiler meat in the future.

BOBOT BADAN AKHIR DAN PERSENTASE BONELESS BROILER YANG DIBERIKAN BUNGKIL INTI SAWIT SEBAGAI PAKAN SUBTITUSI DEDAK PADI

This study aims to examine the response of final body weight and growth of broiler chest muscle given fermented and unfermented palm kernel cake as raw material for substitution of rice bran in broiler rations. This study used a completely randomized design consisting of 5 treatments and 4 replications filled with 2 chickens each. The treatments consisted of P0 (control), P1 (10% palm kernel cake), P2 (10% fermented palm kernel cake), P3 (15% fermented palm kernel cake), and P4 (20% palm kernel cake). The results showed that the treatment had a significant effect (P&lt;0.05) on the final weight or slaughter weight and the percentage of boneless breast meat, but had no significant effect (P&gt;0.05) on the percentage of breast bone and the ratio of bone meat. The addition of palm kernel cake up to 15% can increase the boneless broiler breast meat, although it tends to reduce the final weight of the broiler. So that the substitution of rice bran with fermented palm kernel cake can be replaced by up to 15%. Keywords: Palm kernel cake, Boneless, Boneless broiler meat, Meat and bone ratio

Ветчина рубленая с добавлением лактулозы и пищевой добавки «Глималаск» для геродиетического питания

Aim. To develop a line of meat products – chopped gerodietic ham using various types of meat raw materials, lactulose and Glimalask food additive, which has a reduced fat and sucrose content and an increased protein content and basal metabolic rate (BMR). Materials and Methods. The objects of the study were: samples of boiled ham, made in accordance with GOST 31790-2012 and the author's recipe, with the addition of lactulose and Glimalask food additive. In the preparation of control and experimental samples, the following was used: chilled beef of category I – according to GOST 34120-2017, broiler chicken fillet – according to GOST 31936-2012, trimmed lean pork without visible inclusions of adipose tissue, chilled – according to GOST 31476-2012, nitrite salt – according to GOST R 58859-2020, granulated sugar – according to GOST 33222-2015, lactulose "Premium" – according to TU 9197-055-54863068-2014, Glimalask complex food additive (TU 2639-182-10514645-12), food phosphate Hamifos 304 (sodium triphosphate 5-substituted (E451i), P2O5 content of at least 56.0% (manufacturer: Fosfa a.s., Czech Republic); drinking water – according to GOST R 51232-98. Development and research of control and prototype samples were carried out according to generally accepted methods in accordance with regulatory and technical documentation. Organoleptic quality indicators of samples in the course of research were determined in accordance with GOST 9959-2015. A 5-point scale was used taking into account the weight coefficient of organoleptic indicators. Mass fraction of sodium chloride (common salt) was determined according to GOST 9957-2015. Mass fraction of protein was determined according to GOST 25011-2017. Mass fraction of fat was determined according to GOST 23042-2015. Mass fraction of nitrite was determined according to GOST 29299-92. Results. Recipes and a technological scheme of boiled gerodietic ham with a high protein content, no added sugar and low fat content, which have high consumer qualities without compromising organoleptic characteristics, have been developed. Conclusion. The expediency of using lactulose and Glimalask food additive in the production of chopped ham with partial replacement of pork with broiler breast meat and beef has been substantiated. The created chopped ham recipes expand the range of meat products belonging to the category of gerodietic nutrition.

Effects of the dietary zinc source and vitamin E level on live weight and carcass yield and meat quality in male broilers reared under chronic cyclic heat stress conditions in the finisher phase.

The objective of this study was to evaluate the effect of the interaction of the zinc source (ZnSO4 vs. zinc amino acid complex) and vitamin E level (50 IU/kg vs. 100 IU/kg) on meat yield and quality in broilers subjected to chronic cyclic heat stress in the finisher phase. A total of 1224 one-day-old male Ross 308 broilers were randomly distributed among four dietary treatments. Each treatment contained nine replicates of 34 birds, housed in floor pens in a temperature- and lighting-controlled room. Treatments were organized in a 2 × 2 factorial arrangement: two sources of zinc, 60 mg/kg of Zn as ZnSO4 or 60 mg/kg of Zn as zinc amino acid complexes (ZnAA), combined with two levels of vitamin E (50 or 100 IU/kg). From day 28 until day 37 (finisher phase), all birds were subjected to chronic cyclic heat stress (32 ± 2°C for 6 h daily). In the present study, it was observed that replacing ZnSO4 with ZnAA increased breast meat weight and yield of broilers reared under chronic cyclic heat stress conditions, whereas total slaughter yield was not affected. Moreover, it was observed that replacing ZnSO4 with ZnAA resulted in breast meat with a lower drip and thawing loss and a higher marinade uptake. In conclusion, replacing ZnSO4 with more readily available ZnAA can improve breast meat yield and increase the water-holding capacity of breast meat of broilers exposed to chronic cyclic heat stress at the end of the production cycle. However, as no thermoneutral group was included in the present study, the observed effects of the zinc source cannot be generalized as a solution for heat stress. Moreover, the beneficial effects of ZnAA on breast meat yield and quality seem to be independent of the vitamin E level, and increasing vitamin E level has no additional beneficial effects.

Effect of feeding carob (Ceratonia siliqua L.) pulp powder to broiler chicken on growth performance, intestinal microbiota, carcass traits, and meat quality

In this study, the influence of a partial substitution of corn with carob (Ceratonia siliqua L.) pulp powder on broiler performance, intestinal microbiota, carcass traits, and meat quality, was investigated. Two dietary treatments were compared: the control group received a diet containing basically corn, soybean meal, and wheat bran for all the breeding periods while the experimental group received the same starter diet as the control group and grower and finisher diets containing 3% and 7% of carob pulp powder, respectively. Growth performance (weight gain, feed intake, and feed conversion ratio), carcass traits, lactic acid bacteria, and total coliforms were determined. Physicochemical parameters, proximate composition, fatty acid profiles, lipid oxidation index, and sensory characteristics of broiler thigh and breast muscles were determined. Dietary supplementation with carob pulp powder did not show an effect (P > 0.05) on growth performance and carcass traits except for slaughter yield and breast relative weight. An increase in sum lactic acid bacteria count and a decrease in total coliforms were observed in the experimental group. No effect (P > 0.05) of dietary carob was observed on pH, cooking losses, ash, mineral, and protein contents in breast and thigh muscles from broilers. However, the experimental diet decreased (P < 0.05) moisture and fat contents in thigh muscles but not in breast muscles. Both muscles from the experimental group of birds exhibited lower palmitic and oleic acids contents, and higher linoleic and linolenic acids levels than those from the control group. Whereas the polyunsaturated fatty acid contents in broiler breast and thigh meat was increased by dietary carob, the concentration of lipid oxidation products decreased in this group. The dietary intervention had no significant effect on the sensory profile of breast and thigh muscles. Thus, carob pulp powder can be applied to broiler diet at 7% as a nonconventional feed with no negative impact on growth performance and carcass traits and to increase the degree of unsaturation with no negative impact on oxidative stability or sensory traits.

Evaluation of visible spectroscopy and low-field nuclear magnetic resonance techniques for screening the presence of defects in broiler breast fillets

The potential of using simple visible spectroscopy (VIS) and low-field nuclear magnetic resonance (LF-NMR) was evaluated for differentiating three muscle conditions, normal (NORM), pale, soft and exudative (PSE), and woody breast (WB), in broiler pectoralis major. A total of 162 of pectoralis major, 54 for each condition, were collected from a commercial plant. Meat VIS spectra and transverse relaxation curve were collected using a spectrophotometer and LF-NMR, respectively. Principal component analyses (PCA) showed the better separation of PSE from NORM by VIS spectra. LF-NMR distinguished WB from NORM and PSE meat. However, the combination of VIS spectra and NMR relaxation curve differentiated the three conditions. PCA linear discriminant analysis and support vector machine discriminant analysis models further demonstrated that PCA analyses of combined VIS and LF-NMR data can correctly identify the presence of the defects in broiler breast meat.

Effects of dietary supplementation of cumin (Cuminum cyminum L.) essential oil on expression of genes related to antioxidant, apoptosis, detoxification, and heat shock mechanism in heat-stressed broiler chickens

This study was carried out to evaluate the impact of cumin essential oil (CEO) supplementation on levels of certain gene expression related to antioxidant, apoptotic, detoxific, and heat shock mechanisms in the breast meat and ileum of heat-stressed broilers. The study was conducted on a 2 × 6 factorial design (heat stress + feed additive) on 600 day-old male broiler chicks for a period of 42 days. From day 7 to 42, although broilers in heat stress groups (HT) were exposed to constant chronic heat stress (36 °C), others were housed at thermoneutral ambient temperature (TN). The chicks in both conditions were fed with 6 experimental diets: C0 (basal diet with no additive), ANTIB (basal diet + 100 mg/kg chloramphenicol), VITE (basal diet + 50 IU α-tocopherol), C2 (basal diet + 200 mg/kg CEO), C4 (basal diet + 400 mg/kg CEO), C6 (basal diet+ 600 mg/kg CEO). The results showed that heat stress upregulated (except for Bcl-2) the genes related to antioxidant, apoptosis, detoxification, and heat shock mechanism. However, cumin essential oil increased the dose-dependently positive effect on certain genes in tissues of the heat-stressed broilers and downregulated (except for Bcl-2) these genes.

Effect of Dietary Enrichment with Flaxseed, Vitamin E and Selenium, and of Market Class on the Broiler Breast Meat-Part 2: Technological and Sensorial Traits.

The influence of diet enrichment with flaxseed, selenium and vitamin E, and market class on breast meat was investigated in terms of technological and sensorial quality of breast meat. A randomized complete block design with an experimental unit of n = 6000 broilers receiving a standard or enriched diet, and slaughtered at 37 (light class), 47 (medium class), or 57 (heavy class) days of life, was developed. Then, enriched and standard breast muscles from every market class were studied for their technological and sensorial traits—both at 24 h post-mortem and after one month of frozen storage—by a statistical multiple linear model. Redness and yellowness of muscles significantly (p < 0.05) increased and decreased with increasing market age. Moreover, the yellowness significantly (p < 0.05) raised after frozen storage. However, obtained data were always indicative of a normal meat color. The water holding capacity improved following fed enrichment and significantly (p < 0.05) worsened after frozen storage. For the sensory analysis, juiciness and chewing rest of meat resulted significantly (p < 0.05) improved with increasing slaughtering age and diet enrichment, as well as their mutual interaction, while they deteriorated after frozen storage. Overall, fresh and enriched muscles from heavy broilers had the best technological and sensorial traits, thus, confirming that market size and diet should be highly considered to obtain breast meat with greater consumer acceptance.

Growth performance and meat quality of rice fed broiler and native chicken genotypes in Bangladesh

The study was conducted on growth and meat quality attributes of rice fed broiler and native chicken genotypes under intensive rearing. A total 360 DOC from two genotypes were reared in a common brooder house. The diet samples were divided into three treatment groups viz. T1 - corn (0% rice), T2 -50% corn replaced by rice and T3 -100% corn replaced by rice. Data were analyzed using 2×3 factorial design. Broiler showed significantly (p&lt;0.01) higher growth performance as compared to native chicken. Cooking and drip loss were significantly (p&lt;0.01) higher in broiler whearas WHC, ultimate pH and cooked pH were significantly (p&lt;0.01) higher in native chicken breast meat. The diet had a significant (p&lt;0.01) effect on water holding capacity (WHC) but the highest WHC% was found in T1 treatment. The CIE L*, a*, b*, was significantly (p&lt;0.01) higher in broiler. The interaction between genotype and diet was found significantly (p&lt;0.05) different in b* in breast and thigh meat; L*, b* in drumstick meat; a* in liver, respectively. The L* and b* were significantly (p&lt;0.05) higher in broiler drumstick meat. The L* and a* values were significantly (p&lt;0.05) higher in liver of broilers. Significantly (p&lt;0.01) higher tenderness and juiciness were found in broiler breast meat than native chicken. This study provides an important insight on growth performance and meat quality of rice fed broiler and native chicken genotypes. Hence, rice could be used as alternative to corn in chicken ration.

Immunoglobulin and Oxidative Status Activities of Breast Meat in Broilers Fed Different Levels of Sodium Butyrate and Rosemary (Rosmarinus officinalis L) Leaf Meal

Immunoglobulin and Oxidative Status Activities of Breast Meat in Broilers Fed Different Levels of Sodium Butyrate and Rosemary (Rosmarinus officinalis L) Leaf Meal

Chemical and physical quality of broiler meat with drinking water containing boiled and fermented water of various cooking spices as phytobiotics

The chemical and physical quality of broiler breast meat usually be improved by soaking the meat in a solution of cooking spices, but in here, the spices is used a solution were given to drinking water. This study aims to know its effect on the pH value, water content, fat content, and cooking loss. The design of research used a CRD with 9 treatments and 3 replications. The treatment given was broiler drinking water with the addition of: K0 (control); K1-K4 as afermented and K5-K8 is a boiled of cooking spice solution. The total use of various cooking spice is 125 g/L of mixing water of the broilers daily drinking water needs. The result of Anova showed that the addition of cooking spice had a very significanteffect on the levels of pH, water content, fat content and cooking loss of broiler meat. It can be concluded that the use of cooking spices especially based on garlic and Kaempferia galanga can be used during broiler rearing as a feed additive to improve meat quality in drinking water because it is effective in reducing pH, water, fat content and cooking losses.