Chicken Meat Research Articles

Detection of bacterial contamination Salmonella sp. on broiler chicken meat for sale at the traditional market of East Surabaya Indonesia

Objective: This research aimed to determine the presence of Salmonella sp. contamination on broiler chicken meat sold in traditional markets in East Surabaya Indonesia. Method: The research sample consisted of 30 broiler chickens taken from six traditional East Surabaya markets: Manyar Market, Jojoran Market, Tempurejo Market, Semolowaru Market, Pucang Anom Market, and Soponyono Market. Each sample was inoculated in Lactose broth media, after incubation for 24 hours then inoculated in Tetrathionate Broth media. The samples were then inoculated on Salmonella Shigella Agar (SSA) media. If colonies grow on SSA media that appear round, transparent with a black spot (black center), then proceed with the Gram staining test and biochemical tests, including Triple Sugar Iron Agar (TSIA), urease test, Sulfide Indole Motility (SIM), and Simmons Citrate Agar (SCA). Gram staining of Salmonella sp. shows Gram-negative bacteria, and the TSIA (Triple Sugar Iron Agar) test shows Alkaline/Acid and produces H2S. The SCA (Simmons Citrate Agar) test showed positive results, while the urease test showed negative results. The SIM (Sulfide Indole Motility) test showed a negative indole test. Results: The results of 30 chicken meat samples sold in traditional markets in East Surabaya showed that 1 sample (3.3%) was positively contaminated with Salmonella sp. bacteria. Conclusion: Broiler chicken meat sold in traditional markets in East Surabaya was found to be one out of a total of 30 samples (3.3%) contaminated with Salmonella sp. Based on the study results obtained, through this research it is recommended to provide a clean water source for washing equipment and carcasses. It is also necessary to educate traders regarding the importance of implementing sanitation and personal hygiene. Supervision in the process of taking chickens also needs to be tightened and ensured that chickens are free from Salmonella sp.

Feeding broilers with the addition of an Ilex paraguariensis coproduct affects zootechnical performance and meat quality responses.

During the harvest ofIlex paraguariensis, approximately 2-5 tons per hectare of thick stems are left on the soil surface. The outer portion of these stems, referred to as the coproduct, constitutes 30% of the total residue mass. Although this coproduct has been partially characterized in terms of its phytochemical profile, its technological applications remain unexplored. The objective of this research is to evaluate whether broilers fed with feed incorporating I. paraguariensis harvest prunings will exhibit improved zootechnical performance as well as enhanced biochemical and impacts on meat quality. One-day-old Cobb 500 broilers (n = 300) were raised for 42days in the broiler shed at the experimental farm in housed in 2.0 m2 pens with a 10cm layer of poultry litter and equipped with tubular feeders and nipple drinkers. They were arranged in a completely randomized design, comprising four treatments with five replicates of 15 birds each. The treatments consisted of the following diets: a basal diet (0%; the control), feed with 1% coproduct (1% treatment), feed with 2% coproduct (2% treatment), and feed with 3% coproduct (3% treatment). Broilers were assessed for zootechnical performance, intestinal morphometry, and serum biochemical properties. Additionally, meat quality was evaluated, including centesimal composition, chlorogenic acid content, antioxidant activity, metal concentration, and fatty acid profile. Chlorogenic acid was not detected in the meat of broiler chickens. The inclusion of the coproduct impacted both zootechnical performance and meat quality, with a linear effect proportional to the concentration of the additive used in the diet; that is, the worst performance was seen in chickens that consumed 3% of the co-product. It reduced feed consumption and weight gain, lowered cholesterol and triglyceride levels in broiler blood, but increased polyunsaturated fatty acids in the meat, one effect verified for the two largest inclusions (2 and 3% of the co-product). In the intestine, greater villus height and levels of reactive oxygen species were observed in the highest dose of the additive, a group of birds in which greater activity of the enzymes creatine kinase and pyruvate kinase was also observed. In general, none of the doses tested proved to be effective in enhancing productive performance; in addition, it did not increase the concentration of chlorogenic acid in the meat, which would be our hypothesis of having a nutraceutical food.

Geographical variation in antimicrobial resistant Salmonella Schwarzengrund from chicken meat in Japan.

Chicken meat is a major source of foodborne salmonellosis. In Japan, fluoroquinolones and third-generation cephalosporins are the first- and second-choice treatments for Salmonella gastroenteritis, respectively. We investigated the prevalence and antimicrobial resistance of Salmonella in 154 chicken meat products from Hokkaido (42), Tohoku (45), Kanto (5), and Kyushu (62), Japan. Salmonella was isolated from 133 products (86.4%). High resistance rates were observed for streptomycin (56.5%), tetracycline (50.7%), and kanamycin (47.8%), while all isolates were susceptible to cefazolin, cefotaxime, gentamicin, ciprofloxacin, colistin, and chloramphenicol. The most common serovar, Salmonella Schwarzengrund (83.3%), showed clear regional differences in multidrug resistance: 100% in Kyushu, 41.5% in Tohoku, and 0% in Hokkaido. These findings highlight significant geographical variation in antimicrobial resistance among Salmonella Schwarzengrund isolates.

MMP2 regulates proliferation and differentiation in chicken primary myoblasts, and RNA-seq screens for key genes.

The growth and development of chicken skeletal muscle directly affects chicken meat production, which is very important for broiler industry. Matrix metallopeptidase 2 (MMP2) exists in skeletal muscle. However, the underlying regulating of MMP2 remain unknown. In this study, MMP2 promoted cell proliferation and inhibited cell differentiation after overexpression in chicken primary myoblasts cells (CPMs). When MMP2 was knocked down, it inhibited CPMs proliferation and promoted cell differentiation. Subsequently, RNA sequencing (RNA-seq) and bioinformatics analysis were performed on overexpressing MMP2. We identified 265 up-regulated genes and 229 down-regulated genes. Based on the fragments per kilobase million (FPKM) ≥ 10, the retained data were analyzed by Pearson correlation analysis. MMP2 was positively correlated with carboxypeptidase M (CPM), MSTRG.14120 and aldehyde dehydrogenase 1 family member A3 (ALDH1A3), and the correlation coefficient was the highest (0.998). MMP2 was negatively correlated with hes family bHLH transcription factor 1 (HES1), and the correlation coefficient was the highest (0.998). Go term was enriched in cellular components or biogenesis, cellular processes, and cell aggregation. KEGG was significantly enriched to the cancer pathway. qRT-PCR analysis validated the transcriptomic results of RNA-seq. In conclusion, these results provided new insights into the molecular mechanisms by which MMP2 affected the proliferation and differentiation of chicken myoblasts.

Occurrence and cross contamination of Escherichia albertii in retail chicken outlets in Bangladesh.

Escherichia albertii is an emerging zoonotic pathogen linked to human gastrointestinal illnesses, with poultry meats being considered as a key source of human infections. However, there is little information regarding the distribution and characteristics of this bacterium in Bangladesh. This study investigated the occurrence, antimicrobial resistance, and virulence of E. albertii in chicken meats from retail outlets in Bangladesh. We collected samples from 61 dressed chickens across 17 retail shops from 4 upazilas, along with swabs from cloaca, processing utensils, and worker hands. Detection of E. albertii by species-specific PCR revealed substantial occurrence of E. albertii in retail chicken meat (63.9%), cloaca (71.4%), human hand (45.5%), bleeding cone (13.3%) and blade (10%). Almost all the E. albertii isolates (94.4%) exhibited resistance to at least one of the tested antimicrobials, among which 50% were multidrug resistant, including resistance to clinically relevant antimicrobials such as tetracycline, ampicillin, gentamicin, kanamycin, nalidixic acid and ciprofloxacin. Whole genome sequencing analysis identified the presence of corresponding antimicrobial resistance genes and critical virulence genes (eae, Eacdt). Notably, although wgSNP-based phylogenetic analysis showed the genomic diversity of the isolates, some of the isolates from the same shop displayed clonal relationships among meats, cloacal swabs, and human hand swabs, indicating contamination during processing. These findings highlight the public health risk posed by E. albertii in retail poultry, underlining the poultry's role as a potential vector for zoonotic transmission and the need for improved biosecurity and antimicrobial management practices in poultry production.

Antimicrobial Resistance, Virulence Gene Profiling, and Spa Typing of Staphylococcus aureus Isolated from Retail Chicken Meat in Alabama, USA

Antibiotic-resistant Staphylococcus aureus (S. aureus) in retail meat poses a public health threat requiring continuous surveillance. This study investigated the frequency of isolation, toxin genes, and antibiotic resistance profile of S. aureus recovered from retail poultry meat samples and presented results beneficial to public health interventions. Of 200 samples collected, 16% (32/200) tested positive for S. aureus, and these were recovered from thigh 37.5% (12/32), wing 34.4% (11/32), gizzard (15.6% (5/32), and liver 12.5% (4/32) samples. Findings of spa typing analysis revealed that 68.8% (22/32), 18.8% (6/32), 9.4% (3/32), and 3.0% (1/32) of the isolates belonged to the spa types t267, t160, t548, and t008, respectively. For antibiotic susceptibility testing, 12.5% (4/32) of the isolates were resistant to only penicillin, but one isolate (1/32; 3%) showed resistance to the antibiotics penicillin, erythromycin, ampicillin, and oxacillin. PCR analysis revealed that 9.4% (3/32) of the isolates carried the mecA gene associated with methicillin-resistant Staphylococcus aureus (MRSA) isolates. One MRSA isolate was identified as a t008 spa type, and harbored a 26,974 bp-sized plasmid, which was the source of its resistance to penicillin, ampicillin, erythromycin, and oxacillin. The staphylococcal enterotoxin (SE) genes seg, sei, sek, seb, selm, and seln were also identified among the isolates, and mostly the antimicrobial and enterotoxin genes were carried on plasmids of the isolates. This study raises awareness on the continuous circulation of pathogenic microbes like S. aureus in retail poultry meat.

Investigating the protein modification and degradation under the influence of petrol and kerosene.

During any crime scene investigation, forensic experts gather a variety of evidence in various forms, often degraded, contaminated, or fragmentary in nature. Arson-associated suicide or homicidal cases often result in partial or complete burning of this evidence, making the acquisition of crucial information more challenging. Proteins found in biological samples serve as crucial sources of evidence in criminal investigations due to their abundance within the body and greater stability than another biological macromolecule. Protein based technologies are gaining momentum for investigating wide range of forensic cases. In the present study, we probed different modifications in chicken protein subjecting after burning with petrol and kerosene individually. Structural changes and modifications in burnt chicken meat protein samples were analyzed by various biophysical techniques, such as absorption and fluorescence spectroscopy. Gel-based method such as electrophoresis was performed which showed different degradation patterns under the influence of petrol and kerosene. Our results showed that petrol-exposed meat sample caused higher rate of protein degradation than kerosene exposed samples, over a period of 12 days. Prevalent oxidative modifications, including increased carbonylation and decreased thiol levels were observed in both petrol and kerosene treated sample attributing oxidative stress environment caused by burning. Present study highlights that petrol is more potent in causing damage and protein modification than kerosene. Furthermore, this study elucidates the application of protein-based methods in forensic science, which can serve as a corroborative approach in ascertaining the cause of death in cases of burning, particularly where fuel has been utilized.

Influence of natural plant substances on quality indicators of broiler chicken meat

Influence of natural plant substances on quality indicators of broiler chicken meat

The effect of the natural antioxidants extracted from Glycyrrhiza glabra (licorice) on the cryopreservation of chicken breast meat

Background: Chicken meat is highly nutritious, valued for its unique properties and versatility in culinary applications. Also, preparation methods and natural additives to its diet play an important role in estimating the nutritional value of its meat by increasing consumer acceptance of it from health, nutritional, and material aspects. Objective: This study was conducted to determine the effect of licorice as a natural antioxidant on cold-preserved chicken meat. Methods: Phenolic compounds were quantified using the colorimetric method with Folin's reagent, measuring absorbance at 765 nm, and results were expressed in terms of gallic acid equivalents per gram of dry weight. Gallic acid was used as a reference solution to prepare the standard curve with concentrations ranging between 20-120 μg/mL to determine the quantity of phenolic compounds. Determination of antioxidant activity was done using the DPPH method by taking 0.5 mL of the extract solution at concentrations ranging from 50-300 μg/mL and mixing with 3 mL of methanolic DPPH solution. The mixture was mixed for 1 min with a vortex mixer, and samples were measured by spectrophotometer at 517 nm. Moisture, ash, fat, protein, and pH were determined according to the methods mentioned by AOAC. Thiobarbituric acid-reactive substances (TBARS) were estimated by mixing 0.5 g of the sample with 2.5 mL of TBA solution. The mixture was heated in a boiling water bath for 10 min to orange color, chilled by adding 1 mL of chloroform and centrifuged at 5000 rpm for 25 min, and the absorbance was read at 532 nm wavelength. Total microorganisms, molds, and yeast were counted. Results: Protein content increased proportionally with higher concentrations of ethanolic licorice root extract. The gradual increase in protein content in samples is attributed to their antimicrobial effect, which leads to the preservation of meat from microbial growth and the action of proteolytic enzymes. The increase in protein during refrigerated storage is due to the decrease in moisture and increase in dry matter reflected in the increase in protein. The reduced acidity in chicken meat treated with licorice root ethanolic extract is attributed to its antimicrobial effects, which limit the growth of microorganisms responsible for metabolizing nitrogenous compounds. Licorice extracts, rich in phenolic compounds, reduce lipid oxidation. The observed decrease in thiobarbituric acid-reactive substances with increasing extract concentration is due to the antioxidant properties of these phenolics with the hydroxyl group attached to the aromatic ring capable of giving hydrogen atoms and inhibiting free radicals. This study found that the growth of microorganisms could be lowered by licorice extract containing phenolic compounds, flavonoids, tannins, and alkaloids, which showed a significant antimicrobial effect. Conclusion: This study examined how natural antioxidants, like licorice Glycyrrhiza glabra, affected the cryopreservation of chicken breast. Keywords: Licorice root extract, chicken breast, antioxidants, total phenol, Meat science

Exploring Sensory Attributes in Spinach- and Offals-Filled Chicken Roulades: An Empirical Analysis.

One of the most significant industries in the world is the meat sector, and development into new goods is ongoing due to high customer demand and fierce market competition. Products made from chicken are widely favored. This phenomenon can be attributed to the lack of cultural or religious restrictions on this meat. The study looks into how using two distinct types of iron-rich fillings impacts the sensory profile of classic chicken roulades. The purpose of the study is to determine how changes in sensory qualities (such as taste, texture, and flavor) affect product acceptance among customers. This approach uses methods like check-all-that-apply (CATA), principal component analysis (PCA), external preference mapping (PrefMap), and penalty analysis to explore the impact of adding chicken offals and spinach as fillings on the sensory profile of traditional chicken meat roulades. This approach seeks to expand the meat product category, create new goods that use both plant and animal components, invent new ways to use offals and spinach in the market, and ensure that consumers accept these new products. Based on the results of our investigation, the type of filling utilized in the roulades showed the most differences across all sensory tests. According to hedonic analysis and preference mapping (PrefMap), the majority of customers favored roulades with spinach fillings as opposed to those containing chicken offals, which only a small portion of customers liked. Variations in consumer preference for roulades filled with chicken offals were noted in the anatomical region, with slightly greater preference for roulades made from chicken breast. However, this (anatomical region used) did not significantly affect the outcomes of all sensory tests. The spinach stuffing was found to be quite popular with the customers, even outperforming traditional chicken roulades, making it the most significant influence. Based on consumer appreciation, this suggests that the spinach-filled chicken roulades may be a viable option for meat products in the future.

The Antimicrobial Effect of Thymol and Carvacrol in Combination with Organic Acids Against Foodborne Pathogens in Chicken and Beef Meat Fillets.

Bioactive compounds and organic acids are applied to a wide range of foods against different types of foodborne pathogens. In the present study, carvacrol and thymol (1000 mg/L) were applied in wine-based marinades, alone or in combination with them and in combination with tartaric acid, malic acid, ascorbic acid, citric acid, and acetic acid (in concentration 0.1% w/v), in chicken and beef fillets and their antimicrobial activity, antioxidant capacity, and pH were estimated during refrigerated storage. Likewise, their antimicrobial activity was recorded against Enterobacteriaceae, total mesophilic bacteria, yeasts/molds, and lactic acid bacteria. The outcome demonstrated that both meats kept under similar storage conditions (4 °C/9 days) exhibited lower microbial growth, particularly with Enterobacteriaceae, when treated with wine-based carvacrol-thymol marinades and may extend their shelf-life. This antimicrobial action was more pronounced in the beef samples. The total phenolic content (TPC) and the antioxidant activity of the applied marinades were determined using the Folin-Ciocalteau method and ABTS and DPPH radical scavenging activity methods, respectively. The results revealed that marinades with thymol and/or carvacrol in combination with acetic or ascorbic acid had greater TPC and antioxidant activity. The pH values of the respective marinades applied to both chicken and beef fillets exhibited an upturn during storage. Consequently, these marinades, even at low concentrations, could be used as natural preservatives in meat products.

Valorization of Poultry Waste Oils Recovered from Water Treatment Through the Degumming–Transesterification Process to Produce Biodiesel

The growing demand for chicken meat products has increased the amount of wastewater associated with their production; their treatment has increased the generation of sludge and oils trapped in the trap process treatment. This work presents a process for the valorization of this residual oil recovered through the production of biodiesel. An oil degumming process was applied, and the quality of the treated oil was evaluated. This was transesterified with alkaline conditions and a homogeneous catalyst (KOH); a 3k experimental design was applied with two factors: the temperature at 50, 60, and 70 °C and the molar ratios of 5, 6, and 7 moles of methanol per mole of recovered chicken oil. The biodiesel quality parameters were evaluated based on the ASTM standard. The process achieved a yield of 90.2%. The biodiesel obtained met all the quality parameters; however, only the process conditions with a molar ratio of 6:1 and a temperature of 60 °C achieved a kinematic viscosity of 5.64 ± 0.15 mm2 s−1, meeting the limits of 1.9–6.0 mm2 s−1 of the ASTM regulation. The fluidity of this biodiesel in mixtures of 25, 50, and 75% v with petroleum diesel was also evaluated, and a better adjustment of the Bingham mixing rule model and rheological analysis revealed that the mixtures did not lose their Newtonian behavior. This allows for the application of this biodiesel in internal combustion engines, achieving the valorization of residual oil.

Comparison of Reported Antibiotic Treatment in Chicken Farming and Antibiotic-Resistant (E. coli) in Commercial Poultry Meat

This study investigates the prevalence and antimicrobial resistance of Escherichia coli in poultry meat sold in Al Bayda, Libya. A total of 37 chicken meat samples were analyzed for resistance to 12 antibiotics, using the disk diffusion method. The results indicated high resistance rates, particularly to ampicillin, ampicillin-sulbactam, cefazolin, and tetracycline, with 48% of the isolates exhibiting multidrug resistance. Conventionally reared poultry showed significantly higher resistance to gentamicin, commonly used in egg vaccines. The study found no significant differences in resistance across production categories, but brand-specific factors were strongly associated with resistance levels. These findings suggest that antibiotic use in poultry production, particularly in conventional systems, contributes to increased resistance, emphasizing the need for improved regulations and monitoring of antibiotic use across all stages of production to ensure food safety and reduce the spread of resistance.

Optimizing Image Feature Extraction with Convolutional Neural Networks for Chicken Meat Detection Applications

The food industry continuously prioritizes methods and technologies to ensure product quality and safety. Traditional approaches, which rely on conventional algorithms that utilize predefined features, have exhibited limitations in representing the intricate characteristics of food items. Recently, a significant shift has emerged with the introduction of convolutional neural networks (CNNs). These networks have emerged as powerful and versatile tools for feature extraction, standing out as a preferred choice in the field of deep learning. The main objective of this study is to evaluate the effectiveness of convolutional neural networks (CNNs) when applied to the classification of chicken meat products by comparing different image preprocessing approaches. This study was carried out in three phases. In the first phase, the original images were used without applying traditional filters or color modifications, processing them solely with a CNN. In the second phase, color filters were applied to help separate the images based on their chromatic characteristics, while still using a CNN for processing. Finally, in the third phase, additional filters, such as Histogram of Oriented Gradients (HOG), Local Binary Pattern (LBP), and saliency, were incorporated to extract complementary features from the images, without discontinuing the use of a CNN for processing. Experimental images, sourced from the Pygsa Group databases, underwent preprocessing using these filters before being input into a CNN-based classification architecture. The results show that the developed models outperformed conventional methods, significantly improving the ability to differentiate between chicken meat types, such as yellow wing, white wing, yellow thigh, and white thigh, with the training accuracy reaching 100%. This highlights the potential of CNNs, especially when combined with advanced architectures, for efficient detection and analysis of complex food matrices. In conclusion, these techniques can be applied to food quality control and other detection and analysis domains.

Pendulous crop in broilers: a literature review

Brazilian poultry farming stands out worldwide due to its high level of technological investment in all sectors of the production chain. Brazil is the largest exporter and second largest producer of broiler chickens, only behind the United States, ranked first. Chicken meat is one of the main sources of protein in the human diet and its importance is attributable to the continuous improvement of the zootechnical indices of this species. However, as genetic improvement makes it possible to select for higher production efficiency, it also has undesirable effects on physiological, immunological, welfare characteristics. Different metabolic and skeletal disorders have been described and associated with genetic, management and nutritional causes, such as ascitic syndrome, the etiology of which remains unknown, osteochondrosis of the femoral head, tibial dyschondroplasia and pectoral muscle disorders such as woody breast. In recent years, another metabolic disease has come to the attention: pendulous crop, characterized by temporary or permanent crop distension with the presence of liquid or semi-liquid content. This build-up results in inadequate functioning of the organ, and because it is irreversible, affected animals are discarded, causing serious economic damage. Studies on this disease are scarce in Brazil and around the world, which demonstrates the need for more research to elucidate the factors related to its etiopathogenesis. The aim of this study was to carry out a literature review on the disease, considering aspects related to the history and importance of poultry production, digestive physiology as well findings in birds affected by the disease.

Development of Poultry Sausages Utilizing Manually and Mechanically Deboned Meat from Spent Laying Quails

The growth in quail egg production presents opportunities to utilize spent laying quail meat in value-added products, thereby enhancing the poultry industry. This study aimed to develop and evaluate sausages made with quail breast meat (QBM), chicken breast meat (CBM), mechanically deboned quail meat (MDQM), and mechanically deboned chicken meat (MDCM). The poultry breast and deboned meat samples were characterized and used to prepare five sausages (S1 = 100% CBM, S2 = 100% QBM, S3 = 60% CBM + 40% MDQM, S4 = 60% QBM + 40% MDCM, and S5 = 50% MDCM + 50% MDQM). QBM exhibited a higher protein content (25.26%) than CBM (22.33%), while MDQM contained higher collagen (1.23%) and ash (3.78%) contents than that of MDCM. MDCM displayed a darker (lower L*), redder (lower h), and more intense (higher C*) color than MDQM. Sausages containing mechanically deboned poultry meat (S3, S4, and S5) exhibited a more yellowish (h = 62.9°) tone compared to those containing only breast meat (h = 56.2°). S4 sausages exhibited the highest sensory acceptability (score 7.2), whereas S5 sausages, described as having a dark, non-uniform appearance and sandy texture, were less preferred (score 5.1). These findings highlight the potential of spent quail meat in sausage production, offering a promising avenue for product innovation and market expansion.

Electronic Substitution Effect on ESIPT-Driven pH and Amine Sensing: Exploring Mechanism.

It is required to have a more straightforward and easier way to check the quality of food to ensure the safety of the public heaths. The decomposition of meat protein results in ammonia and biogenic amines (BAs). Here, we have designed and synthesized three luminescent-based probe molecules, which originated from 2-(2-hydroxyphenyl) benzothiazole (HBT) derivatives and showed the excited state-induced proton transfer (ESIPT) phenomenon. The two substituents (OMe and NO2) were used rationally at the para position of HBT, and the electronic properties were evaluated using Hammett substituent constants. The proton donating ability of the O-H to the acceptor is largely facilitated by the presence of a strong electron-withdrawing group, which in this case is NO2. The proton transfer rate can be controlled, and in this case, to a slower rate with the influence of the electron donating group OMe. The controllability of proton transfer led us to use it in pH sensing. A prominent and multi-color change with pH variation was observed in the case of theOMe substituted compound. These probes were further employed for amine sensing, and in addition, strip-based detection of spoilage of chicken meat was studied for real-world applications via both contact and non-contact modes.

Nanotechnological Plastic Flooring: Implications for Broiler Chicken Performance, Health, and Carcass Quality.

This study evaluated the effects of two types of plastic flooring-one with and one without nanotechnological antimicrobial additives-used as complete or partial replacements for wood shavings on broiler chicken performance, yield, meat quality, and litter microbiology over 42 days. A total of 1500 Ross 408® male broiler chicks were randomly assigned to five treatment groups: wood shavings (WS), plastic flooring (PF), a 50/50 mix of plastic flooring and wood shavings (PF + WS), plastic flooring with antimicrobial additives (PFA), and a 50/50 mix of antimicrobial plastic flooring and wood shavings (PFA + WS). This study evaluated organ biometrics (liver, heart, spleen, and gizzard), the severity of Eimeria lesions, microbiological profiles, performance indices, and meat quality. The results indicated that plastic flooring, particularly when used alone, presented challenges such as increased intestinal lesions related to coccidiosis and a higher prevalence of Salmonella. Moreover, broilers raised on plastic flooring presented worse feed conversion and lower body weights and carcass yields than those raised on wood shavings. The meat quality was also negatively affected, with plastic flooring leading to less favorable fillet characteristics. Overall, the use of plastic flooring reduced the performance and health parameters of broiler chickens.

Bioactive compounds in chili peppers: a study on chicken meat quality

Bioactive compounds in chili peppers: a study on chicken meat quality

Inhibitory Effects of Natural Products on Germination, Outgrowth, and Vegetative Growth of Clostridium perfringens Spores in Laboratory Medium and Chicken Meat.

Clostridium perfringens type F is a spore-forming bacterium that causes human illnesses, including food poisoning (FP) and non-foodborne gastrointestinal diseases. In this study, we evaluated the antimicrobial activities of 15 natural products against C. perfringens spore growth. Among them, garlic, onion juice, and undiluted essential oil constituents (EOCs) of clove, rosemary, and peppermint showed the strongest activity. Therefore, we examined the inhibitory effects of these products on each stage of the life cycle of C. perfringens FP strains, including spore germination, spore outgrowth, and vegetative growth, in laboratory media and chicken meat. Both clove and peppermint oils (at 0.5%; v/v) inactivated C. perfringens spore germination in nutrient-rich trypticase-glucose-yeast extract (TGY) medium. Furthermore, EOCs at (0.1-0.5%) arrested the spore outgrowth of C. perfringens in TGY medium. Interestingly, EOCs at 0.5% completely inhibited the vegetative growth of FP isolates during a 6 h incubation in TGY medium. However, even at 4-fold higher concentrations (2%), EOCs were unable to inactivate C. perfringens spore growth in contaminated chicken meat stored under abusive conditions. Although some of the natural products inhibited C. perfringens spore germination, outgrowth, and vegetative growth in TGY medium, no such inhibitory activity was observed when these products were applied to C. perfringens spore-inoculated chicken meat.