Meat Drip Loss Research Articles

Effects of the combination of moderate electric field and high‐oxygen modified atmosphere packaging on pork meat quality during chill storage

This research aimed to evaluate the influence of moderate electric field (MEF) on pork meat quality. The meat samples were randomly packaged in polyethylene trays under air (control) or packaged in EVOH trays under a modified atmosphere with 80% O₂/20% CO₂ with MEF (MEF–modified atmosphere packaging [MAP]) or without MEF (MAP). During storage at 4 ± 1°C for 18 days, the total viable count (TVC) of the MEF–MAP group was significantly lower than that of the control and MAP group (p < .05). The MEF–MAP group showed a longer period of bright red than the MAP group. The drip loss and cooking loss of pork meat in the MEF–MAP group were lower than the other groups. The tenderness of the MEF–MAP group was improved comparing to the MAP group. It demonstrated that MEF–MAP could improve the chilled pork meat quality and extend the shelf life for 9 days compared to the control as a result of the potential antibacterial role of high CO₂ and MEF. PRACTICAL APPLICATIONS: This research elucidated that the combination of MEF and high‐oxygen MAP could improve the pork meat quality, such as low drip loss and cooking loss, good tenderness, and extended shelf life during chill storage. The combination of MEF and MAP was proved to be a promising and innovative storage technology for fresh pork meat.

Comparison of Carcass Traits, Meat Quality, and Chemical Composition of Tissues from Progeny Derived from Cloned and Noncloned Pigs.

Systematic studies of progeny derived from somatic cell nuclear transferred animals in their biophysical and biochemical characters are critical in assessing the safety of this kind of food. In this study, we compared the carcass traits and meat quality of 12 cloned and noncloned pigs, respectively, and chemical composition of tissues of 6 cloned and noncloned pigs, respectively. The carcass trait parameters, including body weight, carcass straight length, loin-eye area, backfat thickness at 10th and 11th interface, and rib number, were tested, and carcass yield was calculated. Meat quality parameters, such as meat color, marbling, temperatures, conductivity, and drip loss, were also tested. Finally, the gross chemical properties and the constitutions of fat acids, amino acids, and minerals in loin-eye muscle, omental fat, and liver from the two groups were tested. The results showed that the value for most parameters of these two groups was equivalent. In conclusion, these data indicated that the progeny of cloned pig were not different in the carcass traits, meat composition, and biochemical composition of tissues compared to the conventionally bred pigs, which further indicated the safety of products from cloned pigs.

The effect of fibre orientation, measurement interval and muscle on lamb meat drip loss values

The effect of muscle fibre orientation and measurement interval on lamb meat drip losses was tested using the EZ-DripLoss (EZ) method. Sample cores were removed from 100 semimembranosus (SM) and longissimus lumborum (LL) muscles, sourced from different Merino lamb carcasses. Two cores with either horizontal or vertical fibre orientation, relative to the core diameter, were removed from each SM. One core with vertical fibre orientation was removed from each LL. The drip loss (%) of these cores was then monitored across four 24 h measurement intervals. It was found that fibre orientation did not impact on SM drip losses. Both SM and LL drip losses increased, linear to measurement interval. SM drip loss increased more than LL over the four measurement intervals and consequently, SM drip losses were higher than LL. Longer measurement intervals which are defined in the methods section are recommended when testing lamb meat drip losses using the EZ method.

Effect of dietary supplementation of formic acid, butyric acid or their combination on carcass and meat characteristics of broiler chickens

The objective of the present study was to evaluate the impact of dietary supplementation of formic acid, butyric acid or their combination on carcass and meat characteristics of broiler chicks. A number of 288 day-old-chicks (Lohmann MB-202 meat broilers) were distributed to four groups, including CONT (basal diet with no additive as a control), FORM (basal diet containing 0.1% formic acid), BUTR (basal diet with 0.03% butyric acid) and FORM+BUTR (basal diet with 0.1% formic and 0.03% butyric acid). At day 35 the birds were slaughtered and eviscerated, and from which the breast meat was obtained. Carcass and cut yields of broilers were not different (P&gt;0.05) among CONT, FORM and BUTR birds. The combination of formic and butyric acids increased (P&lt;0.05) the relative weight of back of broilers. Meat pH value was higher (P&lt;0.05) in organic acids treated than in non-treated birds. Organic acids lowered (P&lt;0.05) drip loss of broiler meat. Butyric acid increased (P&lt;0.05) moisture and decreased (P&lt;0.05) the content of meat protein. Formic acid increased (P&lt;0.05), whereas butyric acid and combination of formic and butyric acids decreased (P&lt;0.05) lightness values of breast meat. Yellowness values of meat increased (P&lt;0.05) with organic acid administration. Intense bands of 25 kDa (phosphoglycerate mutase) was observed in most of meat samples from the treated birds, but not in meat from the control birds. In conclusion, dietary supplementation of organic acids was capable of improving the meat quality of broiler meats. The treatments may prevent the pale, soft and exudative (PSE)-like condition in broiler meats.

Excess dietary tryptophan mitigates aflatoxicosis in growing quails.

A biological assay was carried out to evaluate the impact of dietary tryptophan (TRP) in aflatoxin B1 -contaminated diets (AFB1 -D) on performance, blood parameters, immunity, meat quality and microbial populations of intestine in Japanese quails. Six experimental diets were formulated to include two levels of dietary TRP; 2.9 (moderate high: MH-TRP) and 4.9g/kg (excess: Ex-TRP); and three levels of AFB1 (0.0, 2.5, and 5.0mg/kg). Each experimental diet was fed to the one of the six groups of birds from 7 to 35days of age in a completely randomized design with 2×3 factorial arrangement. Decrease in feed intake, body weight gain and gain:feed in birds fed 5.0mg/kg AFB1 -D was restored to the control level by 4.9g TRP/kg of the diet. The hepatic enzymes in blood were elevated in quails fed on AFB1 -D but attenuated by 4.9g TRP/kg of the diet (Ex-TRP; p≤.01). High serum uric acid in birds challenged with AFB1 significantly decreased by Ex-TRP (p≤.01). The skin thickness to 2,4-dinitro-1-chlorobenzene challenge suppressed by AFB1 but increased by Ex-TRP diet (p≤.02). The AFB1 increased the malondialdehyde in meat, whereas TRP efficiently diminished malondialdehyde production (p≤.01). The greatest drip loss and pH in meat were observed in the birds fed 5.0mg/kg AFB1 -D but Ex-TRP augmented the adverse effects of AFB1 (p≤.01). The Ex-TRP reduced the total microbial and Escherichia coli counts (p≤.01). The adverse effect of AFB1 on ileal Lactic acid bacteria was completely prevented by Ex-TRP (p≤.03). This study showed that tryptophan supplementation could be considered as a powerful nutritional tool to ameliorate the adverse effects of AFB1 in growing quails.

Effect of production system and slaughter age on some production traits of guinea fowl: Meat quality and digestive traits

Certain meat quality traits of guinea fowl that were reared in two production systems were determined in this study. Grey guinea fowl were reared in free-range and barn conditions. Birds were slaughtered at 14, 16 and 18 weeks old to determine meat quality traits. Some digestive traits were also determined. The type of production system affected the yellowness of breast meat significantly, and guinea fowl reared in the free-range system had yellower breast meat. The pH of both breast and thigh meat increased at older ages. Water-holding capacity, cooking loss and drip loss of breast and thigh meat were not affected by production system. Drip loss of meat decreased at older slaughter ages. The ratios of digestive system organ weights to body weight mostly decreased at older ages. Keywords: Digestive tract, free-range, meat colour, water holding capacity, pH

Use of apple pomace in animal feed as an antioxidant of meat

The experiment was aimed to evaluate the effects of dietary inclusion of fermented apple pomace (FAP) in lamb diet on physicochemical and lipid oxidation of meat during storage at 4 °C. Twenty-four crossbred sheep were randomly assigned to two experimental diets with or without 11% (dry matter basis) FAP for 56 d. The lambs were then slaughtered, and the longissimus dorsi muscle was removed 24 hours after slaughter to measure meat quality. The inclusion of FAP in the diet of sheep did not change lightness and redness of meat, but greater yellowness was observed with increased storage time. Diet did not have any influence on the pH, water-holding capacity (WHC), drip loss (DL) and shear force of meat. Storage time increased yellowness and tenderization of meat. Oxidation of lipids in stored meat from sheep that were fed FAP was lower than that in the control group. It is concluded that the use of fermented apple pomace in the diet of sheep decreased meat oxidation during storage, without affecting other quality characteristics of the meat. Keywords: Diet, fermented, longissimus dorsi , sheep, storage

Role of Flaxseed Meal Feeding for Different Durations in the Lipid Deposition and Meat Quality in Broiler Chickens

AbstractThis study investigated the role of flaxseed meal (FSM), a rich terrestrial source of ω‐3 fatty acids, in the alteration of the fatty acid profile and metabolism, health indices, physicochemical properties, and sensory quality of broiler chicken meat. The broiler chickens were fed 100 g FSM kg−1 diet for different time periods (1, 2, 3, 4, and 5 weeks). The results revealed that 100 g FSM feeding in broiler chickens for at least 3 weeks increased (P &lt; 0.01) the EPA, DHA, MUFA, PUFA, ω‐3 PUFA, and ω‐6 PUFA of broiler chicken meat with the corresponding decrease in palmitic acid, stearic acid, and SFA content. 100 g FSM feeding up to 3 weeks has increased the Δ9‐desaturases (P &lt; 0.05), thioesterase index (P &lt; 0.01), and Δ5‐desaturase + Δ6‐desaturase activity (P &lt; 0.01) along with an improvement in health indices (P &lt; 0.01) of chicken meat. Similarly, a reduction in meat cholesterol and fat content of thigh meat (P &lt; 0.01) was observed by feeding 100 g FSM for at least 3 weeks with no effect on the pH, color scores, and sensory evaluation of broiler chicken meat. The water‐holding capacity (WHC) and extract release volume (ERV) decreased, whereas, drip loss of meat increased (P &lt; 0.01) due to the feeding of 100 g FSM beyond 3 weeks. Thus, this study concluded that 100 g FSM feeding for 3 weeks in broiler chickens significantly improves the fatty acid profile, lipid metabolism, and health indices of meat, without compromising the physicochemical properties of broiler chicken meat.

Growth performance, meat quality, and bone-breaking strength in broilers fed dietary rice hull silicon.

Bone problems have been a key issue that perilously affects broilers' health and welfare, resulting in severe economic loss. The present study was aimed at investigating the influence of dietary rice hull silicon (RHS) on the performance, meat quality, and bone-breaking strength of broilers. One hundred 10-day-old Arbor Acres chicks were used in the study. The birds were divided into 5 groups: one group was kept as the control, and other groups were provided with 2.5, 5.0, 7.5, and 10.0 mg/kg dietary RHS along with their basal diets. Results showed that diets containing various levels of dietary RHS did not adversely affect (P > 0.05) the body weight, feed intake, and feed conversion ratio. Drip loss of thigh meat showed a reduced value in the group supplemented with 7.5 mg/kg dietary RHS compared with other groups (P < 0.05), and the lowest thawing loss was observed in the same group; however, it showed no significant difference among other groups. Similarly, thawing loss of breast meat tended to decrease in the dietary RHS groups and significantly decreased (P < 0.05) in the 7.5 mg/kg RHS group. The shear force of breast meat was higher in all RHS groups, and the highest was in the 7.5 mg/kg RHS group (P < 0.05). Although tibia breaking strength increased significantly (P < 0.05) in the 7.5 mg/kg RHS group (P < 0.05), but a significant difference in femur breaking strength was not found among groups. In conclusion, dietary RHS can be used as a natural mineral supplement for improving bone-breaking strength and reducing drip and thawing loss of breast and thigh muscles, particularly RHS at a level of 7.5 mg/kg in broiler diets.

Measurement of drip loss in alpaca (Vicugna pacos) meat using different techniques and sample weights

Drip loss is an indicator of water holding capacity in fresh meat that can be measured using the bag method and the newer EZ method. However, to our knowledge, no previous study has investigated the application of these methods to assess drip loss of fresh alpaca meat. Over a year, 160 alpaca (Vicugna pacos) loins were sampled using the two different drip loss methods. There was no difference (P = 0.490) in drip loss percentage between the bag (3.39 ± 0.24%) and EZ method (3.16 ± 0.22%). The 24 h pH had a significant (P = 0.03) impact on drip loss percentages, such that as pH increased the drip loss percentage decreased. A greater (P < 0.001) drip loss was found using the bag method if the sample weighed 80 g (4.04 ± 0.15%) compared to 60 g (3.38 ± 0.12%).

Comparison of The Effects of Dietary Supplementation of Natural Antimicrobial Feed Additives on Lipid Oxidation, Microbial Content and Quality of Broiler Raw Meat

The study aimed to compare the effects of dietary supplementation of probiotic and olive leaf-, grape seed- and pomegranate peel extracts as natural antimicrobial on lipid oxidation, microbiological content and quality of raw broiler meat. Chickens were fed the control diet (CONT) and diets supplemented with probiotic (P), oleuropein (olive leaf extract, OLE100 and OLE200), proanthocyanidin (grape seed extract, GSE100 and GSE200) and proanthocyanidin (pomegranate peel extract, PPE100 and PPE200) at 100 and 200 mg/kg levels to the CONT diet. All dietary treatments significantly reduced MDA value of breast meat at 9th day, total aerobe bacteria and coliform bacteria contents of breast meat at 14th day. The P, OLE200, PPE100 and PPE200 diets significantly decreased lactic acid bacteria content of breast meat at 14th day. The pH value of raw breast meat at 24 h was significantly reduced by dietary treatments compared to the CONT diet. Feeding the P, PPE100 and PPE200 diets significantly increased water holding capacity of breast meat compared to those of broilers fed the CONT, GSE100 and GSE200 diets. The P, OLE200, PPE100 and PPE200 diets significantly reduced drip loss of breast meat at 7th day compared to the CONT, OLE100, GSE100 and GSE200 diets. Cooking loss of breast meat was significantly decreased by all dietary treatments except GSE diet compared to the CONT diet. It was concluded that probiotic, olive leaf- and pomegranate peel- extracts have potential to be used as natural antimicrobial feed additives in terms of the lipid oxidation, microbial content and quality of broiler meat.

Effects of method and duration of restraint on stress hormones and meat quality in broiler chickens with different body weights.

ObjectiveThe study was designed to investigate the effects of restraint method, restraint duration, and body weight on stress-linked hormones (corticosterone, adrenaline, and noradrenaline), blood biochemical (namely glucose and lactate), and the meat quality in broiler chickens.MethodsA total of 120 male broiler chickens (Cobb 500) were assigned to a 2×3×2 factorial arrangement in a completely randomized design using two restraint methods (shackle and cone), three durations of restraint (10, 30, and 60 s), and two categories of live body weight (1.8±0.1 kg as lightweight and 2.8±0.1 kg as heavyweight).ResultsIrrespective of the duration of restraint and body weight, the coned chickens were found to have lower plasma corticosterone (p<0.01), lactate (p<0.001), lower meat drip loss (p<0.01), cooking loss (p<0.05), and higher blood loss (p<0.05) compared with their shackled counterparts. The duration of restraint had significant effects on the meat initial pH (p<0.05), ultimate pH (p<0.05), and yellowness (p<0.01). The lightweight broilers exhibited higher (p< 0.001) blood loss and lower (p<0.05) cooking loss compared to the heavyweight broilers, regardless of the restraint method used and the duration of restraint. However, the interaction between the restraint method, duration of restraint, and body weight contributed to differences in pre-slaughter stress and meat quality. Therefore, the interaction between the restraint method and the duration of restraint affected the meat shear force, lightness (L*) and redness (a*).ConclusionThe duration of restraint and body weight undoubtedly affect stress responses and meat quality of broiler chickens. Regardless of the duration of restraint and body weight, the cone restraint resulted in notably lower stress, lower meat water loss, and higher blood loss compared to shackling. Overall, the findings of this study showed that restraint method, duration of restraint, and body weight may affect the stress response and meat quality parameters in broilers and should be considered independently or interactively in future studies.

Effects of Dietary Zinc on Carcass Traits, Meat Quality, Antioxidant Status, and Tissue Zinc Accumulation of Pekin Ducks.

This study investigated the effects of dietary zinc on carcass traits, meat quality, antioxidant capacity, and tissue zinc accumulation of Pekin ducks. A total of 768 1-day-old Pekin ducks were randomly allocated to six dietary treatments and penned in groups of 16 with 8 pens per treatment. Ducks were fed a basal corn-soybean meal diet supplemented with graded levels of zinc sulfate (0, 15, 30, 60, 120, 240mg zinc/kg) for 35days. The slaughter weight, carcass weight, eviscerated weight, and breast and leg muscle weight of Pekin ducks were increased with increasing dietary zinc levels (P < 0.05). Zinc supplementation increased the pH value at 24-h postmortem and the intramuscular fat (IMF) (P < 0.05), but decreased the lightness value, drip loss, and shear force in breast meat of ducks (P < 0.05). Increasing dietary zinc increased the activity of superoxide dismutase (SOD), glutathione peroxidase (GPX), glutathione reductase (GR), catalase (CAT), and the content of glutathione (GSH), as well as decreased the malondialdehyde (MDA) level in breast muscle (P < 0.05). RT-qPCR analysis demonstrated that supplemental zinc notably enhanced the transcription of SOD, GPX, GR, CAT, and nuclear factor erythroid 2-related factor 2 (Nrf2) (P < 0.05). Meanwhile, zinc accumulation in plasma, breast muscle, liver, and tibia were linearly increased with increasing zinc supplementation (P < 0.05). These results indicated that zinc supplementation could improve carcass traits and meat quality and increase the activities and mRNA levels of antioxidant enzymes in breast muscle of Pekin duck. Base on broken-line regression analysis that 91.32mg/kg of dietary zinc was suggested for optimal carcass traits, meat quality, antioxidant capacity, and zinc deposition of Pekin duck.

Effects of oxygen concentration in modified atmosphere packaging on water holding capacity of pork steaks

The pork steaks were stored at 4 °C for 7 days to investigate the effect of oxygen concentrations (0%, 20%, 50% and 80%) in modified atmosphere packaging and air packaging on water holding capacity (WHC) of raw meat and cooked meat. The ultrastructure of muscle, and oxidation of lipids and proteins were also studied. The results showed that purge loss of meat increased with increasing oxygen concentration (P < .05). The extent of oxidation of lipids and proteins was greater in meat packaged under 50% and 80% oxygen. It suggested that the decreased WHC of meat was closely associated with oxidation degree during postmortem storage. Notable sarcomere shortening was consistent with the decreased WHC of meat packaged with 50% and 80% oxygen. It is plausible that the higher drip loss of meat in air packaging was induced by other factors other than the oxidation of protein.

Association between the splice mutation g.8283C>A of the PHKG1 gene and meat quality traits in Large White pigs

Pork technological and sensory qualities are greatly affected by water-holding capacity (WHC), pH, color, tenderness, and chemical composition, and the identification of genetic markers affecting these traits is regarded as a primary goal in pig selection. Phosphorylase Kinase Catalytic Subunit Gamma 1 (PHKG1) gene has been reported in the literature to be a candidate gene for meat drip loss, ultimate pH, color and glycolytic potential. This study was mainly aimed at testing whether PHKG1 g.8283C>A SNP was associated with meat quality traits in heavy pigs. The associations between PHKG1 g.8283C>A SNP, WHC, meat color and pH measurements were evaluated in 250 Italian Large White pigs. The marker showed an additive effect on WHC (P = .008) and a dominant effect on a* color parameter (P = .004). Further studies are needed to elucidate the effects of this polymorphism on heavy pig meat quality traits before this mutation could be considered a marker of interest for heavy pig selection schemes.

Effects of lairage after transport on post mortem muscle glycolysis, protein phosphorylation and lamb meat quality

The objective of this study was to investigate the effect of lairage after transport on post mortem muscle glycolysis, protein phosphorylation and lamb meat quality. Two preslaughter animal treatments, transport for 3 h and lairage for 0 h (T3L0) and transport for 3 h and then lairage for 12 h (T3L12), were compared with a control treatment of 0 h transport and 0 h lairage. Data obtained showed that preslaughter transport had a significant effect on lamb meat quality. Loins from lambs of the T3L0 treatment showed higher (P=0.026) pH24 h and higher (P=0.021) pH48 h values, but lower (P<0.001) drip loss and lower (P<0.05) glycolytic potential at 0 h post mortem than those of the T3L12 and control groups. Muscle samples of the T3L0 group showed higher (P=0.046) shear force and lower (P=0.005) b* value than those of the T3L12 group. Muscle glycogen concentration at 0, 2, 4 h post mortem were lower (P<0.05) in the T3L0 group than in control. No significant difference (P>0.05) in most meat quality parameters was determined between the T3L12 group and control, showing lairage for 12 h allowed lambs to recover from the effects of transport for 3 h and resulted in similar meat quality characteristics compared to no transport. Lairage after transport did not affect most meat quality indices in comparison with control, but increased the meat drip loss and b* value of lambs possibly through decreasing glycogen concentration and glycolytic potential.

Preparation of chitosan films by neutralization for improving their preservation effects on chilled meat

Films prepared by natural polymers have received considerable attention, in recent years due to their biodegradable and environmentally friendly properties. Chitosan films were prepared by casting method and neutralization treatment with sodium hydroxide (NaOH) solution. An increase in mechanical property and a reduction in swelling property, water vapor permeability, and oxygen permeability were shown with increase of NaOH concentration and neutralization time. The chitosan film neutralized with 10% NaOH solution for 90 s had the best barrier performance against water and oxygen. Neutralization also allowed the formation of new hydrogen bonds in chitosan chains as the deprotonation of amino groups, which increased the compactness of chitosan films according to fourier transform infrared spectroscopy and x-ray diffraction analyses. Their preservation effects on chilled meat were further investigated in comparison with a plastic fresh-keeping film, low-density polyethylene (LDPE). Chitosan films could effectively preserve the chilled meat from lipid oxidation and microorganism propagation during 10 d storage, having lower drip loss, thiobarbituric acid reactive substances, aerobic plate count, pH, and total volatile basic nitrogen than the blank sample without packaging. Although the meat packed with LDPE film had the lowest drip loss value, its preservation effects on chilled meat were similar or even worse to the blank sample. The preservation effects of chitosan films on chilled meat were also improved as NaOH concentration and neutralization time increased due to the improvement in water and oxygen barrier properties, where the drip loss of chilled meat was reduced to effectively inhibit the oxidative deterioration and the growth of spoilage microorganisms. Therefore, chitosan film after neutralization can be used as a potential fresh-keeping film for chilled meat.

Effect of dietary Spirulina (Arthrospira) platensis on the growth performance, antioxidant enzyme activity, nutrient digestibility, cecal microflora, excreta noxious gas emission, and breast meat quality of broiler chickens

This study examined the effects of dietary Spirulina (Arthrospira) platensis supplementation on growth performance, antioxidant enzyme activity, nutrient digestibility, cecal microflora, excreta noxious gas emission, organ weight and breast meat quality in broiler chickens. In total, 800 Ross 308 male broiler chickens (1-d-old) were randomly divided into 5 dietary treatments with 10 replicate cages (16 birds/replicate) per treatment for 5 wk. The dietary treatments were a control basal diet without Spirulina or with 0.25, 0.5, 0.75, or 1.0% Spirulina. Body weight gain, feed conversion, and/or European production efficiency index improved linearly with supplementation of Spirulina during d 8 to 21, 22 to 35, and overall d 1 to 35 (P<0.05). Dietary Spirulina supplementation caused a significant increase in the serum enzyme activity of superoxide dismutase and glutathione peroxidase (linear, P<0.05). Apparent total tract digestibility of dry matter and nitrogen showed a linear increase in Spirulina supplementation (P < 0.05). Cecal Lactobacillus count linearly increased and excreta ammonia gas emission linearly decreased, as dietary Spirulina supplementation increased (P < 0.05). There were no significant effects on relative organ weight and breast meat quality of broilers fed with Spirulina diets; however, 7 d drip loss linearly decreased in treatment groups fed with Spirulina (P < 0.05). These results indicate that adding Spirulina to the diet of broilers can improve antioxidant enzyme activity, dry matter and nitrogen digestibility, cecal Lactobacillus population, excreta ammonia gas emission, and 7 d drip loss of breast meat. In addition, dietary inclusion of 1.0% Spirulina powder might provide a good alternative to improve broiler chicken production.

Effects of stocking density on growth performance, meat quality and tibia development of Pekin ducks.

This study was performed to investigate the effects of stocking density on performance, meat quality and tibia development in Pekin ducks reared on a plastic wire floor. A total of 372 healthy, 21-day-old, male ducks with similar body weight (BW) were randomly allotted to stocking densities of five (low), eight (medium) and 11 (high) birds/m2 . Each group had six replicates. Results showed that compared with the low density group, medium and high stocking density caused a decrease in final BW at 42days old, and in average daily gain, European performance index (p<.01) and meat pH at 45min postmortem (p<.001), and an increase of meat drip loss (p<.01). High stocking density resulted in an increase of feed/gain ratio (p<.001), but a decrease of tibia calcium (p<.01) and phosphorus content (p<.05). Meat color, shear force values, tibia size (weight, length, and width) and breaking strength were not significantly influenced by stocking density. In conclusion, stocking density over eight birds/m2 negatively affects growth performance, but meat quality and tibia development are not dramatically influenced. Based on this study, the stocking density of male Pekin ducks should be adjusted between five and eight birds/m2 .

Performance and meat quality of broiler chicken fed a ration containing flaxseed meal and higher dietary lysine levels

AbstractThe present study aimed to evaluate growth performance and meat quality of broiler chicken with respect to feeding of 100 g flaxseed meal (FM)/kg and increasing lysine levels in the broiler diet. The results revealed no effect of lysine and FM feeding on growth performance except for a negative effect of FM on feed efficiency of birds, which was countered by feeding 1.25 BIS lysine. Feeding FM improved the fatty acid profile of broiler chicken meat significantly, whereas no effect was observed for increasing lysine levels beyond BIS recommendation. FM significantly reduced meat cholesterol, fat, water-holding capacity (WHC), extract release volume (ERV) and antioxidant potential, whereas it increased the pH of fresh meat, drip loss and lipid peroxidation of broiler chicken meat. As compared with other lysine levels, generally 1.25 BIS lysine significantly increased the pH of refrigerated stored meat, WHC, ERV and antioxidant potential, whereas it significantly reduced cholesterol, fat, drip loss and lipid peroxidation of broiler chicken meat. Thus, the inclusion of 100 g FM/kg diet along with 1.25 BIS lysine in broiler ration was optimum for desirable broiler performance, fatty acid profile, oxidative stability and other functional properties of broiler chicken meat.