Quality Of Chicken Meat Research Articles

Microplastic exposure induces muscle growth but reduces meat quality and muscle physiological function in chickens

Microplastic (MP) pollution has become one of the global environmental concerns, but the contamination and effect of MP on chicken skeletal muscle are scarcely researched. Here, we found MP contamination in the chicken skeletal muscles, which were directly collected from a large-scale chicken farm. Using Pyrolysis-Gas Chromatography-Mass Spectrometry and Agilent 8700 laser direct infrared imaging spectrometer, we found that polystyrene (PS) and polyamide are the significant type of MPs detected in chicken skeletal muscle. Constant PS-MP oral feeding for >21 days increases the content of MP deposited in chicken breast muscle, but the MP content in the leg muscle was gradually decreased. Surprisingly, the chicken's body and skeletal muscle weight was increased after constant PS-MP feeding. Physiological results showed that PS-MP exposure inhibited energy and lipid metabolism, induced oxidative stress, and potential for neurotoxicity in the skeletal muscle. Metabolomic analysis of the liquid chromatography-tandem mass spectrometry and gas chromatography coupled with the mass spectrometer results showed that PS-MP exposure changed the metabolomic profile and reduced meat quality. In vitro, experimental results showed that PS-MP exposure induced chicken primary myoblasts proliferation and apoptosis but decreased myoblasts differentiation. Transcriptome analysis of the skeletal muscle indicates that PS-MP exposure affects skeletal muscle function by regulating genes involved in neural function and muscle development. Considering that chicken is one of the most important meat foods in the world, this study will provide an essential reference for protecting meat food safety.

Growth performance and meat quality of broiler chickens on diets containing Keratinase-treated and untreated feather meal-based diets

ABSTRACT We evaluated the growth performance and meat quality parameters of broiler chickens fed keratinase-treated and untreated feather meal-based diets using Ross 308 chicks. Seven treatments were used: birds in treatment 1 were not given any feather meal-based diets. Treatment 2–4 birds were fed 8%, 16% and 24% untreated feather meal-based diets, while treatment 5–7 birds were fed 8%, 16% and 24% keratinase-treated feather meal-based diets. Performance parameters and cost-benefit analysis were carried out. The use of keratinase improved the ash and nitrogen-free extract contents of the feather meal. One-way analysis of variance revealed differences (P < 0.05) in the growth performance parameters, carcass characteristics and meat minerals with the exception of Phosphorus. Organoleptic parameters were not influenced (P > 0.05) by the treatments except appearance and flavour. Our study revealed that, feather meal-based diets could be used as a protein source in broiler chickens nutrition up to 24%.

Effects of Different Fat Sources and Fatty Acids on Chicken Meat Quality

Effects of Different Fat Sources and Fatty Acids on Chicken Meat Quality

G0S2 inhibits adipogenesis and unsaturated fatty acid biosynthesis by repressing the expression of SCD in chicken

SummaryFatty acids metabolic products and intramuscular fat (IMF) content determine meat quality in chickens. In this study, the mechanisms of G0/G1 switch gene 2 (G0S2) underlying modulation of chicken IMF content as well as fatty acid synthesis was investigated. Several advanced techniques including Gas Chromatography–Mass Spectrometer (GC–MS), RNA‐sequencing and lentiviral transfection were utilised. RNA‐sequencing showed that 2242 differentially expressed genes were significantly different, and many of these were related to lipid catabolism, such as stearoyl‐CoA desaturase 1 (SCD), acyl‐CoA synthetase bubblegum family member 2 (ACSBG2), and fatty acid desaturase 2 (FADS2), etc. Knocking down of G0S2 also affected the biological activities of signal transduction, catalytic activity, lipid metabolism, cell cycle and death, cell differentiation and immune response. GC–MS revealed that decreased lipid accumulation and lower unsaturated fatty acid percentage were observed in G0S2 knockdown adipocytes. Our results showed that lower expression of G0S2 decreased lipid accumulation mainly via down‐regulated SCD, then regulated mRNA levels of patatin‐like phospholipase domain containing 2 (PNPLA2), which was shown as a major triglyceride lipase in the liver and adipose tissue. Importantly, we further verified the regulation network of G0S2 in the thigh tissues of 12 Huangshan Black chickens, which was consistent with previous IMF results. Thus, our study highlights that G0S2 modulated chicken meat quality traits by the G0S2–SCD–PNPLA2 axis in lipid metabolism in vitro and in vivo. These findings are expected to provide a strategy from a genetic perspective for improving the meat quality.

Effects of Brewery Spent Grain (BSG) included poultry diet on growth performance and meat quality of New Hampshire chicken

An experiment was conducted to evaluate the inclusion effects of Dried Brewery Spent Grain (DBSG) to know its effect on growth performance and meat quality on poultry. Completely randomized design was used to compare the treatments in five replications. The treatments used were 15% DBSG (T1), 20% DBSG (T2), 25% DBSG (T3), Commercial feed (T4) and (0% DBSG) scavenging bird was used as a control. Each treatment contained 10 birds including 200 chickens in the whole investigation. The major factors body weight, carcasses and organs weight, cholesterol, total protein, albumin, and calcium were evaluated. Results showed that mean body weight of the experimental bird after 60 days was not significantly different (p&gt;0.05) among the dietary treatments, i.e., T1 (781.46 g), T2 (738.36 g), T3 (728.91 g) and T4 (753.38 g). Carcass, breast muscle, thigh, wing, shank, liver and spleen were not significantly different (p&gt;0.05) in weight between DBSG included diet and commercial feed. However, dressing percentage (59.3%) of T4 and gizzard (43.20 gm.) in T3 was significantly higher than other treatments. The significantly higher (p&lt;0.05) amount of cholesterol found in T4 (312.01 mg/dl) followed by control diet (239.46 mg/dl), both of which were above than reference range (129-297 mg/dl). However, in other treatments i.e., T1, T2 and T3, the cholesterol content was in between the reference range. Similarly, same level (p&gt;0.05) of total protein, albumin and calcium content in blood serum observed in BSG included diet and commercial diet. Hence, 15% to 20% inclusion of BSG could be the optimum level in diets of New Hampshire chickens.

Evaluation of the sanitary and hygienic characteristics of chicken meat and semi-finished products

This article presents research on sanitary and bacteriological evaluation of the quality of semi-finished chicken meat and whole chicken carcasses sold in Kostanay. The quality of products was evaluated by organoleptic, biochemical and bacteriological indicators. A total of 32 samples were analyzed, including whole chicken carcasses of domestic poultry and industrial chicken carcasses, as well as semi-finished chicken products (shank, thigh, wings on a substrate). During organoleptic and biochemical analysis of the quality of the samples 5 samples did not meet the requirements of normative documents. Sanitary and bacteriological examination showed excess of total microbial contamination. In a sample of imported semi-finished products the presence of Bacteroidetes was detected. Salmonella and L. monocytogenes bacteria were identified in two samples of domestic chicken. In order to facilitate faster identification of pathogens in food, chromogenic selective media were used, which have a high sensitivity and facilitate their identification. Due to the presence of markers of specific enzymatic activity, the colonies of the bacteria in question are stained with a characteristic colour and the growth of extraneous microflora is inhibited. The use of modern nutrient media saves time for routine laboratory tests.

Optimal substitution of black soldier fly larvae for fish in broiler chicken diets

In pursuit of finding the optimum substitution level of black soldier fly larvae meal (BSFLM) as an alternative protein source for fish meal (FM) in broiler diets, the effect of partial or complete substitution on feed utilization efficiency, growth performance, carcass characteristics, meat quality and marginal economic benefits was assessed. 150 Cobb500 day old chicks were randomly allocated to five treatment diets in which graded levels of BSFLM substituted. FM; SD1 (control diet with only FM), SD2 (250), SD3 (500), SD4 (750), and SD5 (1000 g/kg DM), for 28 days. Subsequently, a conventional FM-based finisher diet was fed until day 42. Weight gain, feed intake and feed conversion ratio (FCR), were determined and the second derivative of the FCR regression function used to determine the optimal inclusion of BSFLM. Further, marginal analysis was used to evaluate the marginal economic benefit of including BSFLM. The response to increasing amounts of BSFLM in the diet followed a quadratic trend (P<0.05) with a reduction in feed intake, FCR and weight gain (P<0.05) occurring after 500 g/kg substitution and reaching the nadir at complete substitution. However, birds exhibited a compensatory growth when switched to fish-based finisher diet (day 28–42). No effect of substitution was observed on carcass parts except for a decrease in dressing percentage and an increase in visceral organ weights (P<0.05) at complete substitution. The optimal substitution based on FCR was calculated to be 540 g/kg. Proximate and fatty acid analysis of muscle indicated that Substitution of FM with BSFLM, reduced (p<0.05) protein and Omega 3 fatty acids. Additionally, increasing BSFLM in the diet up to 500 g/kg DM resulted in a 23% decrease in feed cost per bird and higher net marginal benefits. Therefore, replacement of FM with up to 540 g/kg BSFLM in starter diets, does not compromise growth and meat quality in broiler chickens.

Monitoring of Chicken Meat Quality By Plant Dye Based Sensor

Monitoring of Chicken Meat Quality By Plant Dye Based Sensor

Chicken meat quality raised in an integrated organic production system

This work aimed to evaluate and compare the meat quality of chicken raised by traditional confinement (CR) and integrated (FR) conditions. Eighty chickens (40 for each group) were slaughtered, and parts yield, chemical composition, and meat quality parameters were measured. There was no significant difference in parts yield. Protein content in the breast of the CR group was significantly (P &amp;lt; 0.05) higher than that of the FR group. The ash content of chicken thighs in the FR group was significantly higher than in the CR group. The cooked chicken breast from the FR group was significantly more tender than that from the CR group. The TBARS values of&amp;nbsp;breast and thigh meats on the sixth day after grinding&amp;nbsp;did not differ between CR and FR groups. However, the chickens raised in the FR had better appearance (color), fatty acids composition, and tenderness perspective than those in the CR system. All these results indicated that the plant-animal integrated system is a good alternative to the traditional confinement production system that can enhance farm diversity, land use efficiency, and sustainability of farm agriculture.

Effects of dietary supplementation with different levels of palygorskite-based composite on growth performance, antioxidant capacity, and meat quality of broiler chickens

This study was conducted to investigate the effects of different levels of palygorskite-based composite (PBC) on growth performance, antioxidant status, and meat quality of broilers. A total of 320 one-day-old mixed-sex Ross 308 broiler chicks were allocated to 1 of 5 groups with 8 replicates of 8 birds each, and given a basal diet supplemented with 0, 250, 500, 1,000, and 2,000 mg/kg PBC for a 42-day trial, respectively. PBC quadratically increased feed efficiency during the late and overall experimental periods (P < 0.05). Compared with the control group, 1,000 mg/kg PBC increased feed efficiency during the overall period (P < 0.05). PBC linearly increased serum total superoxide dismutase (T-SOD) activity at 21 d and glutathione peroxidase (GSH-Px) activity at both 21 d and 42 d (P < 0.05). Compared with the control group, PBC supplementation, regardless of its level, increased 21-day serum SOD activity (P < 0.05). The 21-day serum GSH-Px activity was increased by PBC when its level exceeded 250 mg/kg (P < 0.05). PBC linearly increased 42-day total antioxidant capacity (T-AOC) activity, but linearly decreased 42-day malondialdehyde level in liver (P < 0.05). An addition of PBC, irrespective of its level, increased 42-day hepatic T-AOC activity (P < 0.05). PBC quadratically increased 45-min yellowness value and linearly increased 24-h pH value, but quadratically decreased 24-h lightness value and linearly and quadratically reduced 24-h drip loss in breast muscle (P < 0.05). Compared with the control group, the 24-h drip loss of breast muscle was decreased by PBC, regardless of its dosage (P < 0.05). An addition of PBC linearly increased 42-day T-AOC and T-SOD activities of breast muscle (P < 0.05). Compared with the control group, muscle T-SOD activity was increased by PBC, regardless of its administration level (P < 0.05). These results suggested that PBC could improve growth performance, antioxidant capacity, and meat quality of broilers, and its recommended dosage is 1,000 mg/kg.

Performance and meat quality of broiler chickens fed with the addition of dried fruit pomace

The aim of the study was to evaluate the addition to feed of 3% of dried pomace from apples (AP), cherries (CH), and strawberries (ST) on the production results and meat quality of broiler chickens. Birds fed only the standard mixture for broiler chickens were the control group (CO). On d 42, a lower body weight of broiler chickens from group ST was noted compared to birds from group CO at P=0.032. When feed conversion per 1 kg of weight gain and loss of broiler chickens was assessed, no differences between groups were shown (P ˃ 0.05). The leg muscles of AP and CH broiler chickens had less drip loss compared to the control group at P=0.036. For other quality parameters of breast and leg muscles, no differences between groups were noted (P ˃ 0.05). It was found that the addition of dried apple and cherry pomace to the feed in the amount of 3% did not adversely affect the production results and the quality of broiler chicken meat. On the other hand, the addition to feed of dried pomace from strawberries reduced the final body weight of experimental birds. The most interesting additive turned out to be dried cherry pomace, because it improved slaughter efficiency, contributed to reducing drip loss of leg muscles, and influenced the lower level of crude fat in the breast muscles. However, further research should be carried out on the optimal concentration of CH in the diet of fattening chickens in order to achieve the most beneficial results.

Meat Quality of Male Layer-Type Chickens Slaughtered at Different Ages

An experiment with male layer-type chickens of the Lohmann Brown Classic breed was carried out at the Institute of Animal Science-Kostinbrod, Bulgaria, aiming to investigate the effect of age at slaughter on the meat quality. The birds were reared in a controlled microclimate, with an initial stocking density of 22 birds/m2. At five weeks of age, fragmentation of the stocking density was applied, decreasing the number to seven birds/m2. Chickens were slaughtered at five and nine weeks of age at an average live weight of 329 g and 1096 g, respectively. After slaughter, 10 chickens from each age group were subjected to analysis to determine the quality of breast and thigh meat. The results of the study showed that the age affected the meat quality parameters of the male layer-type chickens and its effect differed between the breast and thigh. The chickens slaughtered at nine weeks of age displayed a lower pH but darker meat color (p &lt; 0.001) than those slaughtered at five weeks. Furthermore, the older birds showed a significant decrease in the intramuscular fat content in thigh meat (p &lt; 0.01) and a tendency for diminishing in breast meat. This decrease corresponded to the lower percentage of monounsaturated fatty acids (MUFA) in the meat of the nine-week-old chickens (p &lt; 0.01). On the other hand, the meat of the older chickens displayed a higher content (p &lt; 0.01) of polyunsaturated fatty acids (PUFA), especially n-6, leading to a considerably higher n-6/n-3 ratio.

Effect of Tropical Alfalfa on Cholesterol (Egg and Blood) and Layer Chicken Meat Quality

Effect of Tropical Alfalfa on Cholesterol (Egg and Blood) and Layer Chicken Meat Quality

Effect of Lipase and Lysolecithin Supplementation with Low Energy Diet on Growth Performance, Biochemical Attributes and Fatty Acid Profile of Breast Muscle of Broiler Chickens.

This study aimed to investigate the effect of dietary lysolecithin (LYSO) and lipase supplementation on productive performance, nutrient retention, and meat quality of broiler chicken fed a low energy diet. For this purpose, a total of 360 chicks were randomly alienated into six treatments, having six replicates (no = 10) birds each replicate. The dietary treatments were followed as control (CON fed as normal energy diet), LE (CON-100 kcal/kg from BD. basal diet), LIP 0.04 (LE + 0.04% lipase), LYSO 0.04 (LE + 0.04% lysolecithin), LIP + LYSO 0.04 (LE + 0.04% lipase and lysolecithin), and LIP + LYSO 0.08 (LE. + 0.08% lipase and lysolecithin). The birds fed with LIP + LYSO 0.04 exhibited higher weight gain than LYSO 0.08 and CON (p < 0.05), and higher feed intake (F.I.) was also observed in LIP + LYSO 0.04 than CON. However, lipase and emulsifier dietary effects were non-significant on FCR. (p > 0.05). Effects of experimental diets on dry matter (DM), crude protein (CP), and fat digestibility were also non-significant (p > 0.05). Similarly, the blood biochemical profile (total cholesterol, triglycerides, LDL, HDL) of the broiler showed no significant difference (p > 0.05) by dietary treatments. Similarly, liver enzymes, AST and A.L.T., were also not statistically significant (p > 0.05) among all dietary treatments. Similarly, supplementation of LIP and LYSO had a non-significant (p > 0.05) effect on breast meat fatty acids composition. Conclusively, adding LIP + LYSO 0.08 to a low energy diet could demonstrate better growth performance and reduce the negative impact of a low-energy diet.

Improving the efficiency of crossbred Pradu Hang Dam chicken production for meat consumption using cold plasma technology on eggs

The Pradu Hang Dam chicken, a Thai Native Chicken (TNCs) breed, plays an important role in many regions of Thailand because of its chewiness. However, there are some challenges with Thai Native Chicken, such as low production and slow growth rates. Therefore, this research investigates the efficiency of cold plasma technology in enhancing the production and growth rates of TNCs. First, this paper presents the embryonic development and hatch of fertile (HoF) values of treated fertilized eggs. Chicken performance indices, such as feed intake, average daily gain (ADG), feed conversion ratio (FCR), and serum growth hormone measurement, were calculated to assess chicken development. Furthermore, the potential of cost reduction was evaluated by calculating return over feed cost (ROFC). Finally, the quality aspects of chicken breast meat, including color, pH value, weight loss, cooking loss, shear force, and texture profile analysis, were investigated to evaluate cold plasma technology's impact on chicken meat. The results demonstrated that the production rate of male Pradu Hang Dam chickens (53.20%) was higher than females (46.80%). Moreover, cold plasma technology did not significantly affect chicken meat quality. According to the average return over feed cost calculation, the livestock industry could reduce feeding costs by approximately 17.42% in male chickens. Therefore, cold plasma technology is beneficial to the poultry industry to improve production and growth rates and reduce costs while being safe and environmentally friendly.

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

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

Effect of Pulsed Electric Field on the Chicken Meat Quality and Taste-Related Amino Acid Stability: Flavor Simulation.

Meat contains several amino acids related to taste, which have a significant impact on the overall acceptability of consumers. A number of volatile compounds have been studied in relation to meat flavor, but amino acids have not been fully explored in relation to the taste of raw or cooked meat. It would be interesting to find any changes in physicochemical characteristics, especially the level of taste-active compounds and flavor content during non-thermal processing such as pulsed electric fields (PEF), for commercial reasons. The effect of PEF at low intensity (LPEF; 1 kV/cm) and comparatively high intensity (HPEF; 3 kV/cm) with different pulse numbers (25, 50, and 100) was investigated on the physicochemical characteristics of chicken breast, including the free amino acid content (related to umami, sweet, bitter, or fresh pleasant taste). PEF is regarded as a "nonthermal" technology; however, HPEF induces moderate temperature rises as it increases with the treatment intensity (i.e., electric field strength and pulse number). The pH, shear force, and cook loss (%) of the LPEF and untreated samples were not affected by the treatments, but the shear force of the LPEF and untreated samples was lower than that of HPEF groups that showed PEF-induced slight structural modifications resulting in a more porous cell. In the case of color parameters, the lightness of meat (L*) was significantly higher with treatment intensity, whereas both a* and b* were unaffected by the PEF treatments. Moreover, PEF treatment significantly (p < 0.05) affected umami-related free amino acids (FAAs; glutamic acid and aspartic acid) and leucine and valine, which are precursors of flavor compounds. However, PEF decreases the level of bitter taste contributing FAAs such as lysine and tyrosine, which may prevent the formation of fermented flavors. In conclusion, both PEF treatments (LPEF and HPEF) did not adversely impact the physicochemical quality of chicken breast.

The Impact of Indigenous Different Methods of Caponization on Sensory Characteristics of Selected Cockerels Breeds

The study was conducted to evaluate the sensory characteristics of different methods of caponization of selected locally bred cockerels. A total of ninety (90) healthy 2 weeks old chicks were purchased from a farmer in Wenchi, (45 plymouth rock chicks and 45 hypeco chicks) and were fed on commercial starter, grower and finisher diets ad libitum until 14 weeks. At 8 weeks of age, the cockerels were individually weighed and randomly assigned to three groups for each of the breeds, open caponization, close caponization, and intact (Control) in cages with 3 replicates. Caponization was conducted by a licensed veterinary officer after the weighing. Two birds each were slaughtered on the 14th week for the sensory evaluation on grilled breast meat. The two caponization methods significantly enhanced the palatability, juiciness, flavour and tenderness of the meat. Open capon performed better among the caponization methods and the breeds. Open caponization of the cockerels had a great beneficial effect on the product intended to buy and consumers preference. In conclusion, the evaluators reorganized capon meat to be most preferred to intact cockerels and should be adopted to develop the poultry industry. The quality of chicken meat can be influenced by the caponization methods to meet the demand for safe and healthy poultry products by the consumers. A further study should be carried out on the nutritional profiles of the capons.

Effect of Cage and Floor Housing Systems on Muscle Fiber Characteristics, Carcass Characteristics, and Meat Quality of Slow-Growing Meat-Type Chickens

This study compared floor (FS) with cage systems (CS) for slow-growing meat-type chickens in terms of muscle fiber characteristics, carcass characteristics, and meat quality. Following the design of a factorial arrangement of 2 housing systems × 2 genders, 180 male and 180 female Beijing You chickens of 8 weeks old were allocated to FS and CS. At the end of 17 weeks, five males and five females from each replicate were selected for measurement. No difference was observed in body, carcass, or eviscerated weight (p &gt; 0.05). FS birds showed higher muscle yield and lower abdominal fat composition (p &lt; 0.05). Inosine-5′-monophosphate (IMP) content was not affected by housing system or gender (p &gt; 0.05). On the contrary, intramuscular fat (IMF) content was affected by both in a way that CS birds and females had higher IMF content (p &lt; 0.05). FS birds had a higher percentage of white muscle fibers (p &lt; 0.05). In conclusion, carcass characteristics, meat quality, and muscle fiber type of slowing-growing broilers are influenced: rearing on the floor may improve muscle development and reduce fat deposition without impairing marketing weight and rearing in cages may improve IMF content.

Influence of age at slaughter and sex on carcass characteristics and technological and sensory quality of Goliath chicken meat.

The Goliath chicken is a slow-growing chicken with a high slaughter weight but whose carcass characteristics and meat quality have not yet been documented. This study aimed to evaluate the effect of age at slaughter and sex on the carcass characteristics and technological and sensory meat quality of Goliath chickens raised in southern Benin. Data on the carcass characteristics and technological and sensory quality of meat were collected from 80 chickens raised in confinement and divided into two groups. The first group was reared for 12 weeks of age and the second group was for 20 weeks of age. The animals were individually weighed using an electronic balance (Terraillon 5000g) and then slaughtered. The different parts of the chicken carcass was weighed using the same method. The live, hot carcass, cold carcass, wing, thigh, and tail weights of males were significantly greater than those of females (p < 0.01). The wishbone muscle and thigh and tail assembly pH was lower in the 20-week-old chickens than in the 12-week-old chickens. The brightness and red index of the wishbone of the 20-week-old chickens were significantly higher than those of the 12-week-old chickens (p < 0.001). The red index of the wishbone and the yellow index of the thigh and tail assembly of females were lower than those of males. The meat of 20-week-old Goliath chickens was juicier than that of 12-week-old chickens. Thus, the carcass composition of Goliath chickens is better at 20 weeks of age, especially in males.