Broiler Meat Research Articles

Mapping The Quality of pH, Lactic Acid, Total Plate Count, and The Residu of Tetracycline Antibiotic in Chicken Slaughterhouses, Chicken Meat in Jemberdistrict, East Java, Indonesia

The purpose of this study was to determine the quality mapping of pH, lactic acid, total plate count and tetracycline antibiotics in broiler meat found in the Patrang districts' a CRD, or completely random design and a descriptive analytic case study methodology were both used in this investigation with 9 experimental units and 3 replications. Sampling of broiler meat was taken from at 01.00 WIB. The locations used were 3 out of 6 Traditional. Each sample was taken from each 3 times, so that the sample size used in the 3 was 9 experimental units. Parameters observed were TPC, antibiotic residues, pH value and lactic acid levels ANOVA was used to statistically evaluate the data, and then the SPSS program was used to perform the BNT test. The results demonstrated a substantial effect on the parameters of lactic acid, pH and microbiology. Tests at 3 traditional of antibiotic residues showed no residue of tetracycline antibiotics. The conclusion of this study shows that the quality mapping of pH, lactic acid, TPC and tetracycline antibiotics in in the Patrang area, Jember City still meets the findings demonstrated a substantial.

Evaluating the Suitability of Orange Pulp Meal as a Partial Substitute of Corn on the Chemical and Sensorial Properties of Broiler Meat (Pectoralis major)

Background: The study aimed to assess the effect of a partial dietary substitution of corn with dried orange pulp (DOP) powder in broiler diets and their effect on Pectoralis major meat quality. Furthermore, the study investigated the relationship between physicochemical parameters and sensory characteristics of breast meat even of control and experimental broilers groups. Methods: Four dietary treatments namely basal diet (control), 5, 10 and 15% DOP were given to 200 broilers 16 days-old for 49 days. Throughout all breeding periods, the control group was fed a diet primarily composed of corn, soybean meal and wheat bran. The experimental groups were given the same initial diet as the control group, but their grower and finisher diets contained 5%, 10% and 15% of orange pulp powder respectively. Physicochemical parameters, proximate composition, lipid oxidation index and sensory characteristics of broiler breast muscle were determined. Result: Significant decreases in moisture and fats were observed in the experimental groups (P less than 0.0001). However, the experimental diets positively affected the lipid oxidation of breast meat samples, as indicated by the lower malondialdehyde content (P less than 0.05). The partial substitution with orange pulp powder did not show an effect (P greater than 0.05) on sensory attributes of breast meat except for overall acceptability by the degustation panel. According to the panel degustation results, the flavor in experimental diets breast meat had a significant correlation on some sensory characteristic like juiciness and color of experimental breast samples (P less than 0.001). Pearson’s correlation revealed that flavor of control breast meat was negatively correlated with 2 physicochemical parameters (pH and lipid peroxidation). Similarly, the flavor of experimental groups was negatively correlated with the sensory attributes (juiciness and color). Additionally, a significant positive correlation was found between juiciness and the parameters (color and pH) of experimental meat.

Development of dietary fiber enriched chicken nugget using rice bran

The experiment was conducted to investigate the impact of varying levels of rice bran on the sensory attributes and storage qualities of broiler meat nuggets. Three distinct groups were formed for this purpose: T1 (chicken nuggets without rice bran), T2 (chicken nuggets with 5% rice bran), and T3 (chicken nuggets with 10% rice bran). The analysis encompassed parameters assessed at 0, 14, and 28 days, with sensory evaluation conducted on the first day. The proximate composition of the nugget was examined, revealing significant differences in dry matter (DM), crude protein (CP), Ash and crude fiber (CF) percentages (p<0.05). T3 exhibited notably higher DM, ash and CF content, while T1 showed higher CP. No significant disparities were observed in EE across the treatments. Storage duration significantly influenced DM, CP, ash, and EE content, with an increase noted in DM and CP over time, while ash content decreased. Surface color (CIE L*, a*, b*) measurements of the nugget samples indicated significantly higher lightness in T1 and lower lightness in T3 , with storage duration also impacting lightness, which decreased with time. Treatment had no effect on pH, but storage duration influenced it, with significantly lower pH observed after 14 days of storage. Biochemical analysis revealed that treatment did not affect free fatty acid value (FFA), peroxide value (POV), or Thiobarbituric acid reactive substances (TBARS), although storage duration influenced POV and TBARS values, which increased over time. During sensory analysis, including overall acceptability, no discernible differences were found among the treatments, suggesting that rice bran incorporation up to 10% in nugget preparation does not compromise consumer acceptance.

Development of dietary fiber enriched chicken nugget using wheat bran

An experiment was conducted to find out the effect of different levels of wheat bran on the sensory, oxidative stability, physicochemical properties in different storage period of broiler meat nugget. For this purpose, nuggets were prepared in 3 different groups. They were T1 (chicken nugget incorporated with 0% wheat bran), T2 (chicken nugget incorporated with 5% wheat bran), T3 (chicken nugget incorporated with 10% wheat bran). All parameters were analyzed at 0th, 14th and 28th days. The sensory evaluation was evaluated at day one. The proximate composition of different nuggets was analyzed and highly significant differences were found in CP (%) and CF (%). Significantly, higher CF (%), Ash (%) were found in T3 , while CP (%) was significantly higher in T1. No significant differences were found in EE (%) and DM (%) among the treatments. Storage period had highly significant on CP only. CP (%) content is increased with increase of storage period. The surface color (CIE L*, a*, b*) of nugget samples were measured. Significantly, the highest lightness value was found in T1 and lowest value was found in T3 . Storage period had an effect on lightness value also. Increasing the storage value lightness decreased. Treatment had no effect on pH, but storage period had effect on pH. Significantly, lower pH was found in 14th days of storage period. During biochemical analysis, it was found that treatment had no effect on free fatty acid value (FFA) and per-oxide value (POV) but had effect on Thiobarbituric acid reactive substances (TBARS). However, storage period had effect on FFA, POV and TBARS value. Increasing the storage period FFA, POV and TBARS values increased. During sensory analysis, all parameters including overall acceptability did not differ among the treatments concluded that wheat bran up to 10% could be used in nugget preparation with no change in consumer acceptance.

Reduction of Campylobacter on broiler carcasses using slurry ice

Reduction of Campylobacter on broiler meat is crucial for decreasing the number of campylobacteriosis cases. A module (IceGun®) that sprays slurry ice on carcasses has been developed to enhance the chilling capacity in poultry slaughterhouses and may, in addition, help reduce the bacterial load. The present study investigated how slurry ice (IceGun®) affects the Campylobacter load on broiler carcasses. Neck skin pool samples from IceGun® treated (n = 840) and control carcasses (n = 840) were sampled in a poultry slaughterhouse under industrial working conditions from September 2022 to January 2023 and assessed for reduction of Campylobacter quantitatively and qualitatively. Campylobacter counts were significantly lower using the IceGun® by 0.44 log10 CFU/g (CI: 0.31–0.56). The number of Campylobacter-positive samples was significantly lower for the IceGun® treated carcasses than the control carcasses when the cut-off was set at 100 CFU/g, but not at 1000 CFU/g. The present study demonstrated that the IceGun® reduces the Campylobacter contamination level on poultry neck skin, but further modifications of the IceGun® are desirable to achieve a greater reduction of Campylobacter to lower infection risk to the consumer.

Implementation of the FSTP Subprogram “Creation of a Domestic Competitive Cross of Meat Chickens for the Purpose of Producing Broilers”

It has been established that two independent sources of genetic material of meat chickens have been preserved, providing industrial production throughout the world, including about 95% of broiler meat in Russia. To reduce such dependence, the subprogram of the FSTP is being implemented. The analysis showed that, as part of the implementation of the subprogram, initial lines have already been created, a center for their replication has been built, the reproducers for parent forms are being built, which should ensure import substitution of up to 50% of the current level.

Quantitative Phosphoproteomics Analysis Reveals the Protective Mechanism of Chlorogenic Acid on Immunologically Stressed Broiler Meat Quality.

Modern poultry production is stressful for the birds, and this stress is recognized as a major cause of inferior meat quality. Chlorogenic acid (CGA), a plant phenolic acid, has excellent antioxidant and anti-inflammatory properties. The antioxidant capacity and phosphoproteomics of immunologically stressed broiler breast muscle were assessed to elucidate the mechanism of the beneficial effects of CGA on meat quality. Dietary CGA decreased drip and cooking loss, postmortem pH and antioxidant capacity of breast muscle from stressed broilers, and increased MyHC-I mRNA levels. Quantitative phosphoproteomics revealed that CGA supplementation downregulated the phosphorylation of myofibrillar proteins, glycolytic enzymes, and endoplasmic reticulum proteins involved in homeostasis, which contributed to improving the meat quality of broilers. Moreover, 14 phosphorylation sites (e.g., P13538-Ser1236 and F1NN63-Ser117) in 13 phosphoproteins were identified as key regulators of processes related to broiler meat quality. Together, these findings provide novel regulatory targets and nutritional strategies for improving the stressed broiler meat quality.

Effects of glycyrrhiza polysaccharides on growth performance, meat quality, serum parameters and growth/meat quality-related gene expression in broilers.

With growing restrictions on the use of antibiotics in animal feed, plant extracts are increasingly favored as natural feed additive sources. Glycyrrhiza polysaccharide (GP), known for its multifaceted biological benefits including growth promotion, immune enhancement, and antioxidative properties, has been the focus of recent studies. Yet, the effects and mechanisms of GP on broiler growth and meat quality remain to be fully elucidated. This study aimed to investigate the effects of GP on growth, serum biochemistry, meat quality, and gene expression in broilers. The broilers were divided into five groups, each consisting of five replicates with six birds. These groups were supplemented with 0, 500, 1,000, 1,500, and 2,000 mg/kg of GP in their basal diets, respectively, for a period of 42 days. The results indicated that from day 22 to day 42, and throughout the entire experimental period from day 1 to day 42, the groups receiving 1,000 and 1,500 mg/kg of GP showed a significant reduction in the feed-to-gain ratio (F:G) compared to the control group. On day 42, an increase in serum growth hormone (GH) levels was shown in groups supplemented with 1,000 mg/kg GP or higher, along with a significant linear increase in insulin-like growth factor-1 (IGF-1) concentration. Additionally, significant upregulation of GH and IGF-1 mRNA expression levels was noted in the 1,000 and 1,500 mg/kg GP groups. Furthermore, GP significantly elevated serum concentrations of alkaline phosphatase (AKP) and globulin (GLB) while reducing blood urea nitrogen (BUN) levels. In terms of meat quality, the 1,500 and 2,000 mg/kg GP groups significantly increased fiber density in pectoral muscles and reduced thiobarbituric acid (TBA) content. GP also significantly decreased cooking loss rate in both pectoral and leg muscles and the drip loss rate in leg muscles. It increased levels of linoleic acid and oleic acid, while decreasing concentrations of stearic acid, myristic acid, and docosahexaenoic acid. Finally, the study demonstrated that the 1,500 mg/kg GP group significantly enhanced the expression of myogenin (MyoG) and myogenic differentiation (MyoD) mRNA in leg muscles. Overall, the study determined that the optimal dosage of GP in broiler feed is 1,500 mg/kg.

Does the dietary supplementation of organic nano-zinc as a growth promoter impact broiler's growth, carcass and meat quality traits, blood metabolites and cecal microbiota?

The present investigation aimed to examine the impact of different dietary organic zinc nanoparticle (ZnNP) levels on gut bacteria, meat quality, growth performance, carcass traits, and blood indicators of broilers. A total of 180 unsexed one-week broiler chicks (Cobb) were allotted to three experimental groups and received a basal diet supplemented with 0, 0.2, and 0.4 mg ZnNPs /Kg diet, respectively. The results showed that, after 38 days of age, the supplementary ZnNPs at a level of 0.4 mg /Kg raised body weight and weight gain compared to the control and 0.2 mg ZnNPs /kg diet. The addition of ZnNPs improved the daily feed intake. Some of the carcass characteristics in ZnNPs groups excelled that of the control. ZnNPs treatments gave higher dressing % and decreased (P < 0.05) the cholesterol rates, LDL, and uric acid in the blood. In addition, it gave the best concentrations of ALT and AST. The ZnNPs groups exhibited substantially (P < 0.05) improved moisture and fat values in meat samples. The group given ZnNPs at a concentration of 0.4 mg/kg had a substantially (P < 0.05) lower count of TYMC and E. coli. In conclusion, the high level of ZnNPs (0.4 mg /Kg) improved the broilers' performance and some of their carcass traits, enhancing their health and meat quality.

Determination of the presence and antimicrobial resistance of Arcobacter species in broiler carcasses at different stages of slaughter line.

In this study, to investigate Arcobacter spp. contamination post-scalding and de-feathering, post-evisceration, post-chilling, and packaged products, which are the most essential contamination stages of broiler slaughter, a total of 108 samples were taken from three different broiler slaughterhouses at different times. Isolates obtained by cultural methods in 104 of 108 samples were analyzed by mPCR method to identify pathogen Arcobacter spp. Arcobacter butzleri, Arcobacter cryaerophilus, and mixed contamination of both Arcobacter species were detected in 51 samples. Of the 51 isolates, 27 (52.9%) were A. butzleri, 16 (31.4%) were A. cryaerophilus, and 8 (15.7%) were mixed contamination of A. butzleri and A. cryaerophilus, while Arcobacter skirrowii was not detected. A. butzleri and A. cryaerophilus contamination was 59.2% post-scalding and de-feathering, 43.4% post-evisceration, 44.4% and 48.1% post-chilling and in packaged products, respectively. All A. butzleri strains were found to be 100% resistant to cefoperazone and penicillin and sensitive to tetracycline. A. cryaerophilus strains were 100% resistant to cefoperazone, penicillin, and cloxacillin and susceptible to tetracycline and erythromycin. In the study, it was determined that Arcobacter spp. caused a very intense contamination (85.18%-100%) and also contamination rates of identified pathogen strains (A. butzleri and A. cryaerophilus) were very high (59.2% and 43.4%) in broiler slaughtering stages. Considering that each step in broiler slaughter could contaminate the next stage, developing a safe slaughter and minimizing the risk toward the final product, it was concluded that critical control points could not be well managed in broiler slaughterhouses, and broiler meat may pose a significant risk to public health.

Meta-analysis of selenium effects on the meat quality of broilers

The effects of sodium selenite or selenium yeast on the meat quality of broilers were searched in the literature published in the Chinese National Knowledge Infrastructure (CNKI), Wanfang Database, China Science and Technology Journal Database (VIP), PubMed, Web of Science, and Science Direct databases from January 1, 2010 to December 31, 2022. Meta-analysis was performed with Stata software (StataCorp. 2011), and the standardized mean difference (SMD) and its 95% confidence interval (CI) were calculated using a random effects model. Twenty of the identified 846 literature sources, which included 791 broilers, were screened. The meat quality indices considered were shear force, drip loss, cooking loss, water holding capacity (WHC), pH, and color. The source of heterogeneity was studied using sensitivity and subgroup analyses, and publication bias was evaluated using funnel plots. The results showed that the supplementation of selenium in the broiler diet significantly reduced the shear force (SMD = -0.67, 95% CI [-1.12, -0.22], P < 0.05) and drip loss (SMD = -0.84, 95% CI [-1.39, -0.30], P < 0.05) and increased the pH (SMD = 0.38, 95% CI [0.01, 0.75], P < 0.05) of broiler breast muscle; however, it had no significant effects on other indices. Funnel plots revealed a slight publication bias in the shear force and pH of breast muscle but none in the drip loss of breast muscle. The sensitivity analysis showed that the results were stable and reliable. In conclusion, selenium supplementation in broiler feed can improve some indices of broiler meat quality, and its inclusion in broiler diets is recommended, in conjunction with other minerals, which is of great significance to improve the quality, preservation time and economic benefits of chicken products.

Effect of dietary methionine hydroxy analogue‐free acid (MHA‐FA) supplementation levels on growth performance, blood metabolites and immune responses in broiler chickens

AbstractBackgroundBroiler diets are commonly supplemented by liquid methionine hydroxy analogue‐free acid (MHA‐FA) containing as product with 88% of active substance to meet sulphur amino acid (SAA) requirements.ObjectivesTwo experiments were conducted to assess the effects of different dietary MHA‐FA levels on growth performance, blood metabolites and immune responses in broilers.MethodsIn experiments 1 and 2, 432 and 360 male broilers were fed either a basal corn–soya bean meal diet that met the energy and nutrient requirements with the exception of SAAs or the basal diet supplemented with 5 graded levels of MHA‐FA (+0.9 and +0.8 g/kg), for 1–11 and 11–24‐day ages, respectively. Chicks were vaccinated with inactivated H9N2/Newcastle disease (ND) and live‐ND on days 5 and 11, respectively.ResultsResponses in both experiments had similar tendency at corresponding dietary MHA‐FA levels. By increasing dietary MHA‐FA level, weight gain (WG), feed efficiency (FE), relative breast weight (RBW) and immunity against ND and avian influenza virus inoculation improved with quadratic trend. Blood serum triglyceride, low‐density lipoprotein, alanine aminotransferase and alkaline phosphatase concentration were affected in response to dietary MHA‐FA levels with quadratic trends. By using broken‐line regression analysis, the optimum dietary MHA‐FA levels for optimized WG, FE and RBW during 1–10‐day age were obtained at 2.20, 3.31 and 3.33 g/kg, respectively; based on MHA‐FA content of Met equivalent, the digestible SAA requirements were estimated 0.81%, 0.91% and 0.92%, respectively. Similarly, for the 11–24‐day age period, the optimum dietary MHA‐FA supplementation levels were obtained 1.79, 2.21, 2.41 and 2.53 g/kg, with the digestible SAA requirements estimated 0.75%, 0.79%, 0.80% and 0.81% for optimized WG, FE, RBW and immune responses, respectively.ConclusionsSupplemental levels of MHA‐FA that optimize performance, breast meat and immunity in broilers fed corn–soya bean meal diet, varied from 0.18% to 0.33%, correspond to age and what traits are considered for optimization.

The Chicken Slaughterhouse in Jember City, Mapping the flesh Total Plate Count, pH, Lactic Acid, and Tetracycline Antibiotics of The Chicken

TThe study's objective was to map the total plate count (TPC), pH, lactic acid, and antibiotic residues, including tetracycline, in broiler meat from the Patrang sub-district in the Jember district. The study employed a descriptive case study methodology and employed ANOVA and the BNT test for data analysis. Significant effects on lactic acid, pH, and microbiological parameters were discovered by the research. Three conventional RPAs did not contain any traces of the antibiotic tetracycline. The investigation came to the conclusion that SNI guidelines and Standard Operating Procedures (SOP) for chicken slaughter were met by the level of antibiotics, lactic acid, pH, TPC, and tetracycline in RPA in Jember City's Patrang environment.

Effects of Complex Antioxidants Added to Chicken Diet on Growth Performance, Serum Biochemical Indices, Meat Quality, and Antioxidant Capacity

This study aimed to evaluate the effects of diets supplemented with various levels of complex antioxidants (CA) containing tertiary butylhydroquinone (TBHQ) and tea polyphenols (TP) on growth performance, meat quality of breast and leg muscles, serum biochemistry, and antioxidant capacity of serum, liver, breast meat, jejunum, and ileum in broilers. A total of 600 one-day-old Arbor Acres male broilers with similar body weights were randomly divided into three groups (10 replicates/group, 20 broilers/replicate). Birds in the three experimental groups were fed a basal diet with CA at 0, 300, and 500 mg/kg. The results showed that supplementing with 300 mg/kg CA significantly increased (p &lt; 0.05) 42 d BW and 22–42 d ADG, and markedly decreased (p &lt; 0.05) 22–42 d F: G ratio in comparison to the control group. Birds fed a diet with 300 mg/kg CA had a higher (p &lt; 0.05) pH of chicken meat at 24 h and 48 h post mortem and lower (p &lt; 0.05) yellowness values (b*) of chicken meat at 45 min and 24 h post mortem, along with a lower (p &lt; 0.05) cooking loss. Supplementing with 300 mg/kg CA significantly increased (p &lt; 0.05) serum and liver T-SOD activity, serum T-AOC level, as well as jejunual GST activity, and significantly decreased (p &lt; 0.05) liver MDA content when compared with the control group. These results indicate that diet supplementation with 300 mg/kg CA containing TBHQ and TP could improve growth performance and meat quality by increasing the antioxidant capacity of broilers.

Effects of the encapsulation of Lactobacillus acidophilus and Spirulina platensis on carcass yield and meat quality of broilers under heat stress conditions

Aim of study: To evaluate the effects of adding Lactobacillus acidophilus (LA), Spirulina platensis (SP) and the encapsulation of LA on the relative weights of carcass parts and meat quality of broilers subjected to heat stress. Area of study: The work was performed at the University of Jiroft, Iran. Material and methods: Two hundred forty 1-day-old male broilers (Ross 308) were used in a completely randomized design, with six treatments and four replicates (cages, 10 birds per cage). Dietary treatments included: (i) corn-soybean as control diet (CON), (ii) 0.02% LA, (iii) 1% SP, (iv) 0.02% LA + 1% SP, (v) 0.02% of encapsulated LA, and (vi) 0.02% encapsulated LA + 1% SP. Main results: The relative weight of the carcass increased in all experimental groups except in the 0.02% LA encapsulated group (p˂0.05). Birds fed diets containing LA+SP (0.02% LA+ 1%SP and 0.02% LA encapsulated+1% SP) had a significantly higher relative weight of the breast (p˂0.05). Dietary supplementation with SP, LA+SP, and encapsulated LA+SP significantly increased water holding capacity and decreased cook loss, respectively (p˂0.05), whereas dietary LA+SP and encapsulated LA+SP decreased drip loss (p&lt;0.05), compared to the CON group. Moisture and pH were not significantly affected by the dietary treatments (p˃0.05). The malondialdehyde content of thigh and breast meat at 30 and 37 days after the slaughter was reduced (p˂0.05) in the SP, LA+SP, and LA encapsulated +SP groups. Research highlights: Based on results, including LA, SP and encapsulated LA in broilerʼs feeds were effective in improving carcass yield, quality and oxidative stability of broiler meat under heat stress condition.

The effect of different levels of vitamin C on performance, carcass characteristics, digestive organs, immunity, blood parameters, liver enzymes, cecal microflora, evaluation of meat taste and fatty acid profile of breast meat of broilers

The objective of this experiment was to investigate the effect of different levels of vitamin C on performance, carcass characteristics, immunity, blood parameters, cecal microbial flora, evaluation of meat taste and fatty acid profile of Arbor Acres commercial strain broilers. In order to investigate the different levels of vitamin C, 120 one-day-old male broilers of the Arbor Acres commercial strain were used in a completely randomized design. In this way, three different levels of vitamin C (0, 250 and 50 mg/kg diet) were tested with 4 repetitions with 10 chicks in each repetition for 42 days. Average daily weight gain, average daily feed intake and feed conversion ratio were determined. At the age of 42 days, 2 chicks were randomly selected from each replication and the characteristics of carcass components, blood parameters, liver enzymes, taste evaluation and fatty acid profile of breast meat were measured. The evaluation of the immune system was evaluated by measuring the antibody titers against the Newcastle vaccine, anvian influenza and sheep red blood cells (SRBC) and were analyzed with SPSS statistical software. The results showed that in the whole period, no statistical difference was observed between the treatment groups in terms of feed consumption and weight gain and feed conversion ratio (P&gt;0.05), The effect of vitamin C on carcass and intestinal characteristics was not significant, except for the relative weight of the breast (P&gt;0.05). The effect of vitamin C on blood parameters, except for HDL and total cholesterol which were increased were not affected by experimental treatments. Liver enzymes including creatine phosphokinase and lactate dehydrogenase in broilers receiving experimental treatments were increased by higher levels of vitamin C in the diet (P&lt;0.05). The examination of the immune system of broilers showed that the comparison of the average amount of white and red blood cells, hemoglobin, HTC, MCV, MCH and MCHC was not affected by different levels of vitamin C in the diet (P&gt;0.05). However, the percentage of lymphocytes and heterophils was affected by different levels of vitamin C (P&lt;0.05). The amount of antibody titer against Newcastle virus, influenza and SRBC and organs related to the immune system was not affected by experimental treatments (P&gt;0.05).The effect of vitamin C on taste evaluation traits showed that general acceptance and chewing ability were different in all three treatment groups (P&lt;0.05), but other traits were not affected by different levels of vitamin C (P&gt;0.05). The effect of vitamin C on the fatty acid profile of breast meat showed C12:0 was unchanged in the 3 treatment groups, but C14:0, C16:0, C18:0, C18:3 decreased with increasing consumption of vitamin C. The present research suggests that use of 250 mg of vitamin C per kg of diet of broilers of the Arbor Acres strain may have potential economic benefits.

Physical and Microbiological of Broiler Chicken Meat Marketed on Stalls in the City of Denpasar, Bali Province

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

Prevalence and Antibiotic Resistance Profile of Salmonella Spp. in Broiler Carcasses from Dominant Poultry Production Areas in Bhutan

Background: Salmonella is an important zoonotic pathogen, and its infections are considered among the most commonly and widely distributed food-borne illness reported worldwide. Poultry products have been identified as important sources of Salmonella infection to humans. While there have been reports of high prevalence of Salmonella and multidrug resistance in imported chicken meat in Bhutan, the safety of nationally produced broiler meat with regards to Salmonella contamination is not known. In the absence of national surveillance of Salmonella in food animals in Bhutan, this study assessed the prevalence of Salmonella and its serotypes in broiler chicken carcass in the dominant poultry production areas of the country and determine its antibiotic susceptibility patterns. Methods: A cross-sectional study was conducted in January to April 2016 in all five major commercial broiler meat producers and suppliers in Bhutan located in the Samphelling and Darla gewogs. Following a systematic random sampling method, 36 broiler carcasses were sampled from each of the five broiler commercial farms producing a total sample size of 180 samples. Salmonella was isolated and identified following the International Organization for Standardization methods (ISO 6579:2002). All Salmonella isolates were subjected to antibiotic susceptibility testing (AST) following the procedures of the Clinical and Laboratory Standards Institute (CLSI) method. Results: The overall prevalence of Salmonella in broiler chicken meat samples was 12.78% (95% CI, 10.98-14.58). The prevalence of Salmonella spp. was higher in farms of the samphelling gewog compared to Darla gewog [14.81% (95% CI, 8.2.7-21.5) vs 9.72% (95% CI, 2.9-16.6) respectively]. Among 23 Salmonella isolates, the most prevalent serovar was Salmonella ser. Typhi (73.9%). The Salmonella isolates showed high sensitivity to gentamicin (73.9% of isolates) followed by streptomycin (56.5%) and ampicillin (47.8%). The highest proportion of resistance was noted to tetracycline (95.6%), trimethoprim (86.9%), amoxicillin (65.2%), and ampicillin (47.8%). Among 23 Salmonella isolates, 60.87% (n=14) were considered multidrug resistant and 7 patterns of multidrug resistance were discovered. Conclusion: The estimates of Salmonella prevalence and multidrug resistance in nationally produced commercial broiler chicken carcasses from the two main broiler meat producing areas in Bhutan, raises significant public health concerns highlighting the need for an integrated national Salmonella surveillance program across the poultry market chain.

Effects of intermittent cold stimulation on growth performance, meat quality, antioxidant capacity and liver lipid metabolism in broiler chickens

Intermittent cold stimulation (ICS) enhances broilers’ resistance to cold stress. Nonetheless, further research is needed to investigate the underlying mechanisms that enhance cold stress resistance. A total of 160 one-day-old male Ross 308 broilers were randomly divided into two groups (CC and CS5), with the CC group managing temperature according to the standard for broiler growth stages, while the CS5 group were subjected to cold stimulation at a temperature 3℃ lower than the CC group for 5 h, every two days from 15-35 day. Sampling was conducted at 36 day (36D), 50 day (50D) and after acute cold stress for 24 h (Y24). First, we examined the effects of ICS on broiler growth performance, meat quality, antioxidant capacity, and lipid metabolism. The results demonstrated that ICS enhanced the performance of broilers to a certain degree. Specifically, the average weight gain in the CS5 group was significantly higher than that of the CC group, and the feed conversion ratio significantly decreased compared to CC at 4 W and 6 W (P ≤ 0.05). Compared with the CC group, cold stimulation significantly reduced drip loss, shearing force, and yellowness (a* value) of chicken meat, while significantly increased redness (b* value) (P ≤ 0.05). At Y24, the levels of T-AOC and GSH-PX in the serum of the CS5 group were significantly higher than those of the CC group, while the level of MDA was significantly lower (P ≤ 0.05). The content of TG, FFA, and VLDL in the serum of the CS5 group was significantly elevated, whereas the level of TC and HDL was significantly lower (P ≤ 0.05). In addition, we further explored whether AMPK-mTOR pathway is involved in the regulation of changes in lipid metabolism and the possible regulatory mechanisms downstream of the signaling pathway. The results showed that ICS significantly upregulated the expression levels of AMPK mRNA and protein in the liver of the CS5 group at 36D and Y24, while significantly down-regulating mTOR (P ≤ 0.05). Compared with the CC group, ICS significantly down-regulated the mRNA expression levels of lipid synthesis and endoplasmic reticulum stress-related genes (SREBP1c, FAS, SCD, ACC, GRP78 and PERK) at 36D and Y24, while significantly up-regulating the mRNA expression levels of lipid decomposition and autophagy-related genes (PPAR and LC3) (P ≤ 0.05). In addition, at Y24, the protein expression levels of endoplasmic reticulum stress-related genes (GRP78) in the CS5 group were significantly lower, while autophagy-related genes (LC3 and ATG7) were significantly higher (P ≤ 0.05). ICS can affect meat quality and lipid metabolism in broilers, and when broilers are subjected to acute cold stress, broilers trained with cold stimulation have stronger lipid metabolism capacity.

Analysis of the antioxidant activity of toons sinensis extract and their biological effects on broilers.

Plant extracts are rich in a variety of nutrients and contain a large number of bioactive compounds, and compared with traditional feed additives, they have advantages such as wide sources, natural safety and rich nutrition. This study employed in vitro antioxidant and animal experiments to comprehensively evaluate the use of Toona sinensis extract (TSE) in broiler production. 508 1-day-old Cobb 500 broilers were randomly assigned to the 7 experimental groups with 6 replications and 12 birds/replicate. Two groups received Vitamin C (VC) 300 g/t and Vitamin E 500 g/t, and five dose groups of TSE received 0, 300, 600, 900, and 1,200 g/t of TSE in their feed. The study spanned 42 days, with a starter phase (1-21 days) and a finisher phase (22-42 days). The results showed that compared to ascorbic acid, TSE had the scavenging ability of 2,2-Diphenyl-1-picrylhydrazyl and hydroxyl radical, with IC50 values of 0.6658 mg/mL and 33.1298 mg/mL, respectively. Compared to TSE 0 group, broilers fed with 1,200 g/t TSE showed significant weight gain during the starter phase and increased the feed-to-weight gain ratio during both the starter and finisher phases. Additionally, broilers receiving 1,200 g/t TSE had enhanced dry matter and organic matter utilization. Concerning meat quality, broilers in the 1,200 g/t TSE group demonstrated increased cooked meat yield, and pH value, as well as higher antioxidant capacity (T-AOC), dismutase (SOD), and glutathione peroxidase (GSH-PX) in serum. In addition, there was no significant difference in ileal microflora due to TSE supplementation. In summary, this study confirms the positive impact of a dietary inclusion of 1,200 g/t TSE on broiler growth, meat quality, and serum antioxidants.