Thigh Meat Samples Research Articles

The significant influence of residual feed intake on flavor precursors and biomolecules in slow-growing Korat chicken meat.

ObjectiveThis study investigated the association between feed efficiency, physicochemical properties, flavor precursors and biomolecules in the thigh meat of Korat (KR) chickens.MethodsThe feed intake and body weight of individual male KR chickens were recorded from 1 to 10 weeks old to calculate the individual residual feed intake (RFI) of 75 birds. At 10 weeks of age, chickens with the 10 highest (HRFI) and lowest RFI (LRFI) were slaughtered to provide thigh meat samples. The physicochemical properties (ultimate pH, water holding capacity [WHC], drip loss) and flavor precursors (guanosine monophosphate, inosine monophosphate (IMP), adenosine monophosphate and inosine) were analyzed conventionally, and Fourier transform infrared spectroscopy was used to identify the composition of biomolecules (lipids, ester lipids, amide I, amide II, amide III, and carbohydrates) and the secondary structure of the proteins. A group t-test was used to determine significant differences between mean values and principal component analysis to classify thigh meat samples into LRFI and HRFI KR chickens.ResultsThe physicochemical properties of thigh meat samples from LRFI and HRFI KR chickens were not significantly different but the IMP content, ratios of lipid, lipid ester, protein (amide I, amide II) were significantly different (p<0.05). The correlation loading results showed that the LRFI group was correlated with high ratios of lipids, lipid esters, collagen content (amide III) and beta sheet protein (rg loading >0.5) while the HRFI group was positively correlated with protein (amide I, amide II), alpha helix protein, IMP content, carbohydrate, ultimate pH and WHC (rg loading >0.5).ConclusionThe thigh meat from chickens with different RFI differed in physiochemical properties affecting meat texture, and in the contents of flavor precursors and biomolecules affecting the nutritional value of meat. This information can help animal breeders to make genetic improvements by taking more account of traits related to RFI.

Detection of DNA Damage in the Frozen Chicken Meat from the Baghdad Local Markets Using the Single-cell Gel Electrophoresis Assay under Abusive Storage Conditions

Effects of abusive storage conditions were studied with the single-cell gel electrophoresis test by detecting DNA damage to the thighs and breasts (comet assay). Twenty frozen thigh and breast meat samples were taken from the local market of Baghdad city, and divided equally ten samples for each, and examined in triplicate in the experiment. The DNA damage index design, integrating the distribution of mean tail moments between two groups, in the present study took the DNA in head and tail parameters that provided values significantly different, which allowed more precise discrimination between samples according to the lousy condition storage levels. Breast cells were more sensitive to abusive conditions than thigh muscle cells. In conclusion, the DNA in the head was high significantly in the thigh meat samples more than breast meat samples, whereas the tail moment shows an increase in the breast meat significantly more than thigh meat samples.

The use of dietary chromium associated with vitamins and minerals (synthetic and natural source) to improve some quality aspects of broiler thigh meat reared under heat stress condition

The effect of chromium associated with vitamins and minerals (synthetic or natural ingredients) on broiler meat nutritional quality, subjected to heat stress conditions were evaluated. The 6-week feeding trial was conducted on 120 unsexed 1-day-old Cobb 500 broilers, assigned to 4 treatments and housed in digestibility cages at 32 °C constant temperature. Compared to the control diet (C), the experimental diets were supplemented with 200 µg/kg diet chromium picolinate (Cr), as follows: Cr-AA has 0.25 g ascorbic acid/kg diet; Cr-Zn has 0.025 g zinc/kg diet; Cr-WS has 10 g creeping wood sorrel/kg diet. The results of the study showed that essential amino acids concentrations determined in the thigh meat samples tend to increase in groups supplemented with chromium and ascorbic acid and chromium and zinc, especially sulphur containing amino acids (methionine and cystine) which increased for experimental groups (methionine: 1.25% (C) vs. 1.77% (Cr-AA); 1.58% (Cr-Zn); 1.64% (Cr-WS) and cystine: 0.46% (C) vs. 0.52% (Cr-AA); 0.54% (Cr-WS)). Among the compounds with biological value, vitamin E and lutein & zeaxanthin concentration registered the highest increase for chromium and zinc supplemented group (vitamin E: 35.49 mg/kg (C) vs. 59.05 mg/kg (Cr-Zn) and lutein & zeaxanthin: 0.66 mg/kg (C) vs. 1.36 mg/kg (Cr-Zn)). The peroxidation process was delayed under nutritional supplements influence, the primary oxidation parameters (peroxide value) from the Cr-WS group being significantly lower compared to the control group. The same trend was maintained for the secondary oxidation parameters, the Cr-WS group highlighting reduced values for p-anisidine and TBARS concentration compared to the C group (p-anisidine: 17.22 (C) vs. 9.29 (Cr-WS) and TBARS: 0.15 mg/kg (C) vs. 0.11 mg/kg (Cr-WS)). In conclusion, sulphur-containing amino acids (methionine and cysteine) concentrations increased for experimental groups, in the thigh meat samples, the liposoluble compounds (vitamin E, lutein & zeaxanthin) concentration registered the highest increase for chromium and zinc supplemented group and the peroxidation process was more pronounced delayed under chromium and wooden sorrel combination.

The Effect of Goat Milk Yoghurt Casein Tablet on Dioxin Residue Level in Wing and Thigh Meat of Coob Broiler Chicken

Chicken meat consumption, especially for broiler chicken, is increasing with time. Chicken meat is preferred by the community because it is easily digestible, relatively cheap, and a good source of animal protein. Latest rumor on the safety of animal derived food is the presence of dioxin compound. Dioxin is a dangerous chemical produced during incineration of household and industrial waste. Food is the main source and pathway for dioxin to enter the body. Most dioxin consumption come from beef, chicken meat, fish, egg, and milk. This research utilized Complete Randomized Sampling (CRS) with 18 Cobb strain broiler chickens as research animals which were divided into 3 groups: negative control group, positive control group, and treatment group. Research animal were given 3 goat milk yoghurt casein tablet/chicken/day (casein dosage was 750 mg of tablet weight) diluted in Reverse Osmosis (RO) water and 2,3,7,8-TCDD 50 ng/ml/1 kg feed dosage for 21 days. Wing and thigh meat samples were analyzed for dioxin residue by UV spectrophotometer in 300 nm wavelength. Residue level data was statistically analyzed by One Way Analysis of Variance (ANOVA) test followed by Tukey’s Honestly Significant Test (HSD). The result showed a drop of dioxin residue level in the wing and thigh of treatment group. The result was obtained by comparing with the average residue level of positive control.

Effect of ZnO nanoparticles combined radio frequency pasteurization on the protein structure and water state of chicken thigh meat

How to reduce the damage of conventional sterilization to the quality of prepared food, the primary indicator of consumer concern, remains an important challenge for food processing practitioners. The ZnO nanoparticles combined radio frequency (ZNCRF) has been developed previously by our research group. In this study, we explored the mechanism that the quality of chicken thigh meat samples of ZNCRF pasteurization was superior to that of conventional high pressure steam (HPS) sterilization from the perspective of the changes of protein and water state. The results showed that after processing by ZNCRF and HPS, the secondary structure of drumstick protein changed significantly, which the relative content of β-sheet in the samples decreased by 22.20% and 22.09%, respectively. The results of LF-NMR show that ZNCRF pasteurization (within 20 min) was helpful to improve the water retention and quality of chicken thigh meat products. The SEM showed that adopting ZNCRF processing (within 20 min) can be very good to retain the chicken thigh meat tissue microstructure. These differences were manifested in the sensory sense that the loss of color, texture, and flavor of the ZNCRF pasteurized chicken thigh meat samples was less than that of the HPS pasteurized samples. The results of this study provide a theoretical basis for the application of ZNCRF pasteurization in the chicken industry and the research of relevant sterilization equipment.

Effect of Solid-State Fermented Wheat Bran Supplemented with Agrimony Extract on Growth Performance, Fatty Acid Profile, and Meat Quality of Broiler Chickens.

Simple SummaryThe current work evaluates the application of solid-state fermented wheat bran supplemented with agrimony extract in broiler nutrition. Broiler production parameters, blood and bone variables and meat quality were analysed. The quality of breast and thigh meat was evaluated by the use of physicochemical variables, fatty acid profile, lipid oxidation and sensory variables. The presented results showed that supplementation of the broiler diet with fermented feed positively influenced the quality of the produced breast and thigh meat. The application of fermented feed increased the nutritional value of broiler chicken meat, as shown via the positive modification of the fatty acid profile, without affecting sensory quality.The impact of the broiler diet modification on the following parameters was evaluated: meat quality, carcass traits, and bone and blood parameters. One hundred twenty one-day-old COBB 500 broiler chickens were assigned to three experimental groups (40 birds per group) with four replications (10 per pen) for 35 days of fattening. The control (C) was fed a basic feed mixture. The diet supplemented with 10% of fermented feed (FF10) and additionally supported by 0.2% of agrimony extract (FF10 + AE) was applied to the second and third groups, respectively. FF10 showed both a lower average daily feed intake and total feed consumption when compared to that of C (p < 0.05). Lower concentration of alkaline-phosphatase and calcium and higher total lipids and triglycerides in blood were observed in FF10 + AE. Breast and thigh meat showed a lower content of polyunsaturated fatty acid n-3 and n-6 in the FF10 + AE group (p < 0.01). The increase of gamma-linolenic acid content in breast and thigh meat samples obtained from the experimental groups was significant (p < 0.001 and p < 0.05; respectively). Lower lipid oxidation was observed in the thigh muscle of the FF10 + AE group on the first day of storage (p < 0.01). The current study indicates that FF10 + AE supplementation can be successfully applied to enhance broiler performance and meat quality.

Detection Of Ampicillin Resistance of Escherichia coli Isolated From Chicken Livestock Farming In Surabaya, Indonesia

The study was carried out to isolate and detect the resistance of E. coli bacteria from four livestock in Surabaya, Indonesia.&#x0D; This research used 40 samples of chicken thigh meat. The first step is isolated Escherichia coli bacteria using BGBB media (Brillilliant Green Bile Broth), and then used EMBA (Eosin Methylen Blue Agar) media for confirmatory tests, IMViC tests (Indole, Methyl Red, Voges Praskauer, and Citrat) to identify the enterobacteriaceae bacteria, and performed the gram staining test. Determined the Escherichia coli sensitivity to antibiotic by using disk diffusion method.&#x0D; Resistance test has resulted for ampicillin against E.coli is 100% resistance in all farms. In this research 13 of 40 samples from chicken meat had positive E.coli. The result from electrophoresis product of PCR said that resistance Escherichia coli had a specific band. Total 13 samples of positive Escherichia coli resistance ampicillin has specific DNA band primary shv with 768 bp in length.

Multiple factorial analysis of physicochemical and organoleptic properties of breast and thigh meat of broilers fed a diet supplemented with humic substances

Multiple factor analysis was used for the examination of meat quality of broilers, the diet of which was supplemented with 0.8 and 1.0% addition of humic substances (HS). One hundred fifty COBB 500 one-day-old male broilers chicks were randomly divided into 3 different groups: one control and 2 experimental (n = 50), and they were fattened for 35 D. Subsequently, the meat quality was analyzed and defined by physicochemical and sensory quality, supplemented with analysis by instrumental methods. We observed changes in dry matter, fat, water, and protein content in experimental samples of breast and thigh meat (P < 0.001). In both experimental groups, the concentration of phosphates and pH decreased in breast meat (P < 0.001) and in thigh meat (P < 0.05). The smell of experimental chicken breast meat samples after cooking was evaluated by a sensory panel, which scored a higher point score than that of the control group (P < 0.05). Sensory evaluation of taste indicated a positive response with respect to the perception of meat quality in relation to a greater supplementation of HS in the diet. Thigh meat samples showed a variable extent of water loss after cooking, but lower values of water loss were generally obtained from thigh meat samples of poultry fed with higher HS supplementation, than in chicken breast meat samples. Significant differences in evaluated variables between both experimental groups were not observed. The color of breast meat samples changed, when considering the variables of lightness and redness, with the addition of 1% HS (P < 0.05). The main advantage of the breast meat of broilers fed a diet supplemented with HS was observed in the final meat quality, which was positively affected by increased protein and decreased fat content. Because of its nutritional composition, it can be considered to be rather a valuable type of meat in human nutrition than ordinarily.

Evaluating Dietary Inclusion of High Oleic Soybean Meal and Oil on Broiler Performance and Lipid Quality

ObjectivesThe objective of this study was to evaluate the effect of dietary inclusion of high oleic soybean meal and oil on broiler performance and lipid quality.Materials and MethodsMale Ross 308 broiler chicks (n = 160) were sorted by weight and randomly assigned to one of two treatments containing 10 replicate pens with 8 broilers each. Treatment groups consisted of a control corn-soy diet that included commodity soybean meal and oil (CON) and a corn-soy diet containing high oleic soybean meal and oil (HO). Broilers received, ad libitum, a two-phase diet consisting of starter (d0–21) containing 5% oil and grower (d21–42) containing 3% oil. Pen weight (PW) and feed intake (FI) were recorded on Days 0, 21, and 42 and used to calculate feed to gain ratio (F:G). Broilers were slaughtered on d42, after which carcasses were weighed and fabricated. Weights of fabricated parts were recorded for carcass yield. Samples of breast and thigh meat were taken for fatty acid profile analysis, which was conducted using a modified version of methods by Folch et al. (1957) and Morrison and Smith (1964). To measure lipid oxidation, boneless, skinless breast halves chosen randomly from each pen were placed on Styrofoam trays and overwrapped with oxygen permeable, polyvinyl chloride and placed in retail storage (4°C) and used for collection of thiobarbituric acid reactive substances (TBARS) on Day 1, 3, and 5 of storage. Data was analyzed using PROC GLM procedure in SAS, with level of significance set at P &lt; 0.05.ResultsCON pens had a greater (P &lt; 0.002) change in weight (23480.61 g. vs. 21829.39 g.), however, the CON treatment had an increase in FI (P &lt; 0.0003) compared to the HO treatment (29841.74 g. vs. 27405.68 g). Thus, there was no significant difference (P = 0.22) in F:G between treatments. While there was no difference (P = 0.39; P = 0.71) in percent carcass yield or breast yield, the CON treatment had a higher (P = 0.01) percent thigh yield compared to the HO treatment (16.36% vs. 15.86%). Results of lipid oxidation showed there was an effect of day (P &lt; 0.0001), but no treatment or interaction effects were observed. Diet changed (P &lt; 0.0001) the proportion of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) in breast and thigh meat. HO treatment increased the proportion of MUFA and decreased the proportion of PUFA and SFA in both breast and thigh meat. Both breast and thigh samples from the HO treatment had increased (P &lt; 0.0001) proportions of oleic acid (C18:1) and decreased proportions of linoleic acid (C18:2) compared to the control. Inclusion of HO soybean meal and oil in broiler diets resulted in increased uptake of MUFA (C18:1) and decreased PUFA (C18:2) in both breast and thigh meat, while having no impact on broiler feed efficiency.ConclusionPull through effect of HO acid seen in fatty acid analysis of broiler meat shows the ability to serve as a mechanism to increase oleic acid inclusion in human diets. Oleic acid needs are potentially related to omega-3 fatty acid needs which are shown to have health benefits related to cardiac health in humans among other things. Studies have shown that increases in oleic acid in diets can lead to an increase in omega-3 fatty acids.

Grapeseed Meal Used as Natural Antioxidant in High Fatty Acid Diets for Hubbard Broilers

ABSTRACT The 7-week feeding trial evaluated the effect of 2% grapeseed meal used as natural antioxidant in the diets for slow-growing Hubbard broiler chicks, aged 14 days. The chicks were weighed individually and assigned to two groups (C and E), with 40 chicks per group, housed under conditions of temperature, humidity and light regimen according to the hybrid management guide. The basal ingredients of the conventional diet were corn, wheat, gluten, soybean meal and 2% flaxseed meal, which is rich in polyunsaturated fatty acids. Compared to the control formulation, the experimental formulation included 2% grapeseed meal, both in the growing and finishing stages. The broilers had free access to feed and water. In the end of the feeding trial, blood samples were collected for serum biochemical determinations and six broilers per group were slaughtered and samples of breast and thigh meat were collected. The meat samples were assayed for the basic chemical composition, fatty acids profile and cholesterol content using standardized methods. The content of total polyunsaturated fatty acids (PUFAs) was significantly higher (p<0.05) in breast samples, while cholesterol content was significantly lower (p<0.05) in thigh samples from E group, compared to C. Blood glucose, cholesterol and triglyceride levels were significantly lower (p<0.05) in group E than in group C. The study showed that the grapeseed meal used as natural antioxidant in broiler diets enriched in polyunsaturated fatty acids given to Hubbard broilers had beneficial effects on broiler meat quality and on the metabolic profile of the blood plasma.

Evaluating Dietary Inclusion of High Oleic Soybean Meal and Oil on Broiler Performance and Lipid Quality

ObjectivesThe objective of this study was to evaluate the effect of dietary inclusion of high oleic soybean meal and oil on broiler performance and lipid quality.Materials and MethodsMale Ross 308 broiler chicks (n = 160) were sorted by weight and randomly assigned to one of two treatments containing 10 replicate pens with 8 broilers each. Treatment groups consisted of a control corn-soy diet that included commodity soybean meal and oil (CON) and a corn-soy diet containing high oleic soybean meal and oil (HO). Broilers received, ad libitum, a two-phase diet consisting of starter (d0–21) containing 5% oil and grower (d21–42) containing 3% oil. Pen weight (PW) and feed intake (FI) were recorded on Days 0, 21, and 42 and used to calculate feed to gain ratio (F:G). Broilers were slaughtered on d42, after which carcasses were weighed and fabricated. Weights of fabricated parts were recorded for carcass yield. Samples of breast and thigh meat were taken for fatty acid profile analysis, which was conducted using a modified version of methods by Folch et al. (1957) and Morrison and Smith (1964). To measure lipid oxidation, boneless, skinless breast halves chosen randomly from each pen were placed on Styrofoam trays and overwrapped with oxygen permeable, polyvinyl chloride and placed in retail storage (4°C) and used for collection of thiobarbituric acid reactive substances (TBARS) on Day 1, 3, and 5 of storage. Data was analyzed using PROC GLM procedure in SAS, with level of significance set at P < 0.05.ResultsCON pens had a greater (P < 0.002) change in weight (23480.61 g. vs. 21829.39 g.), however, the CON treatment had an increase in FI (P < 0.0003) compared to the HO treatment (29841.74 g. vs. 27405.68 g). Thus, there was no significant difference (P = 0.22) in F:G between treatments. While there was no difference (P = 0.39; P = 0.71) in percent carcass yield or breast yield, the CON treatment had a higher (P = 0.01) percent thigh yield compared to the HO treatment (16.36% vs. 15.86%). Results of lipid oxidation showed there was an effect of day (P < 0.0001), but no treatment or interaction effects were observed. Diet changed (P < 0.0001) the proportion of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) in breast and thigh meat. HO treatment increased the proportion of MUFA and decreased the proportion of PUFA and SFA in both breast and thigh meat. Both breast and thigh samples from the HO treatment had increased (P < 0.0001) proportions of oleic acid (C18:1) and decreased proportions of linoleic acid (C18:2) compared to the control. Inclusion of HO soybean meal and oil in broiler diets resulted in increased uptake of MUFA (C18:1) and decreased PUFA (C18:2) in both breast and thigh meat, while having no impact on broiler feed efficiency.ConclusionPull through effect of HO acid seen in fatty acid analysis of broiler meat shows the ability to serve as a mechanism to increase oleic acid inclusion in human diets. Oleic acid needs are potentially related to omega-3 fatty acid needs which are shown to have health benefits related to cardiac health in humans among other things. Studies have shown that increases in oleic acid in diets can lead to an increase in omega-3 fatty acids.

Effects of production systems on the carcass and meat quality characteristics of spent laying hens.

This study evaluated the carcass characteristics and meat quality attributes of spent laying hens raised under conventional battery cage and free-range systems. Thirty free-range and 30 conventional battery-caged Lohmann Brown-Elite spent laying hens of 53 and 40 wk of age, respectively were obtained from a commercial egg producer. Carcass, portion, and organ weights and percentages were determined. Physicochemical analyses were performed on thigh and breast meat samples. Caged hens had heavier (P ≤ 0.05) warm and cold carcasses, thighs, wings, and feet. The percentages of the breast (26.1 ± 0.51vs. 28.3 ± 0.28), drum, breast bones, breast thaw and cooking loss, and thigh cooking loss were higher (P ≤ 0.05) for free-range than for caged hens. Free-range hens had heavy (P ≤ 0.05) gizzards (33.9 ± 1.04vs. 30.5 ± 0.73) and bones and a lower (P ≤ 0.05) breast meat percentage (47.3 ± 0.94vs. 51.7 ± 1.35). Meat redness (a*) (0.54 ± 0.222vs. 1.40 ± 0.135) and hue angle, skin redness (a*), breast (12.37 ± 0.411vs. 17.10 ± 0.751), and thigh (29.68 ± 0.306vs. 39.75 ± 0.826) Warner-Bratzler shear force values (N), breast moisture, and thigh ash content were higher (P ≤ 0.05) for free-range hens. Caged hens had a higher (P ≤ 0.05) thigh thaw loss percentage and breast ash content. Production system significantly influenced the carcass characteristics and meat quality of spent laying hens. The results of this study supply baseline information for the utilization of spent laying hens by the poultry industry and consumers.

Detection of Yersinia enterocolitica in Retail Chicken Meat, Mashhad, Iran.

Poultry meat is one of the most important sources of infection of Yersinia spp. for humans. The aim of the present study was to evaluate the incidence of Yersinia enterocolitica in chicken meat by using culture method on selective medium and confirmation by PCR assay. Also, biochemical methods were used for biotyping. A total of 100 chicken thigh meat samples were collected randomly from retail outlets in Mashhad, Iran. Samples were enriched in Peptone-Sorbitol-Bile (PSB) broth and then cultured on Cefsulodin-Irgasan-Novobiocin (CIN) agar containing antibiotics supplement. The DNA was extracted from suspected colonies of Yersinia spp. and then PCR test using specific primers for 16S rRNA gene of Yersinia enterocolitica was performed. In this study, 30% of chicken meat was contaminated with Yersinia spp. by culture method and 25% of chicken meat was contaminated with Yersinia enterocolitica. Biotyping of isolated colonies showed that all of the isolates belonged to biotype 1A. Culture and detection of Yersinia spp. from food samples traditionally take 4 days. Due to high accuracy and speed of PCR assay, it is a good alternative method for microbiological techniques. In conclusion, poultry meat can act as a source of Y. enterocolitica and could be considered as a public health hazard.

Blood lipid metabolites and meat lipid peroxidation responses of broiler chickens to dietary lecithinized palm oil

This trial was conducted to investigate the effects of supplementing saturated and unsaturated fat sources on serum metabolites and meat physiochemical parameters in the diets of broiler chickens. A total of 360 day-old male broiler chicks (Ross 308) were used in a completely randomized design with five treatments and six replicates of 14 chicks. The assay diets were developed by applying a ‎basal diet with no supplemented fat and the addition of soybean oil (SO), lecithinized palm oil (LPO), a 50 : 50 mix of SO and LPO (ESL), and 75 : 25 mix of SO and LPO (HSL) ratios to the basal diet. The inclusion levels of experimental fats were 2% and 4% in the starter and growing periods, respectively. Blood samples were collected from broilers to evaluate serum biochemical metabolites on day 41. Thigh meat samples were provided and analysed after 1, 5 and 10 days’ storage to evaluate lipid peroxidation at the end of the experiment. Fat and protein contents of thigh muscle and abdominal fat weight were measured and reported. Chickens fed LPO had greater serum triacylglycerol and very low density lipoprotein concentrations compared with those that received other dietary treatments ( P <0.05). The fat content of the meat was higher in birds supplemented with SO, LPO and ESL than control ( P <0.05). After 5 and 10 days of storage, the values of thiobarbituric acid reactive substance were lower in meat of broilers receiving LPO than SO and HSL ( P <0.05). In conclusion, LPO decreased lipid peroxidation during different storage periods compared with SO. Keywords: Blood parameters, broilers, fat type, meat physiochemical parameters

Effect of Marination Method and Holding Time on Physicochemical and Sensory Characteristics of Broiler Meat

The influence of holding time on the physicochemical and sensory characteristics of broiler meat marinated using three different marination techniques was examined in this study. The experimental design was 4 x 3 factorial arrangement of treatments evaluating four marination methods (un-marinated control, injection, immersion and tumbling) and three holding times (4, 8 and 12 h). A total of 84 deboned chicken thigh meat samples (average weight ± SD, 50 ± 5 g) obtained from 32-days old broiler chickens was marinated using a commercial marinade mixture and allocated into treatment combinations. Meat samples were analysed for uptake of marinade, pH, water holding capacity (WHC), cooking loss, cooking yield, marinade loss, shearing force value (SFV) and meat colour. Cooked meat samples from marinated treatments were evaluated for sensory properties. Tumbling and injection marination significantly improved (P&lt;0.05) the marinade uptake. Holding marinated meat for 8 h improved the pH (P&lt;0.05) and SFV (P&lt;0.05) compared with its un-marinated counterpart. Increasing holding time from 4 to 12 h had no effect (P&gt;0.05) on SFV of meat marinated by tumbling. Meat held for 12 h after immersion marination has resulted the highest (P&lt;0.05) marination loss (8.12%). In all three marination methods, holding marinated meat for 8 h increased the pH, WHC and cooking yield and minimized the cooking loss, drip loss and SFV. In tumbling marination, increasing holding time from 4 to 8 h had no influence (P&gt;0.05) on cooking yield, cooking loss and drip loss. Immersion method significantly increased (P&lt;0.05) the darkness (-L*) of chicken thigh meat. Immersion and tumbling methods equally (P&gt;0.05) contributed to the yellowness (b*) of meat. Holding meat for 8 h after immersion (15.53) and 12 h after tumbling (13.97) significantly (P&lt;0.05) increased the redness (a*) in chicken thigh. The sensory attributes of the meat samples tended to increase with the increasing holding time (P&lt;0.05) from 4 h to 8 h. The highest and the lowest score for the overall acceptability were obtained by the meat marinated by the injection and immersion methods, respectively. The present study concluded that holding marinated chicken thigh meat for 8 h improves (P&lt;0.05) pH, WHC, cooking yield and meat tenderness and minimizes cooking loss, drip loss and SFV. Chicken thigh meat marinated by immersion method maximally contributes to the development of the physicochemical parameters assessed than tumbling and injection methods. The sensory evaluation suggests that holding injection marinated meat for 8 h attracts consumers the most.

The Effectiveness of the Use of Oregano and Laurel Essential Oils in Chicken Feeding

Abstract The objective of this experimental study was to investigate the effects of essential oils of oregano, laurel and their combination on growth performance, intestinal microbiota and intestinal morphology as replacers of antibiotic growth promoters, as well as on the antioxidant capacity and mineral content of breast and thigh meat. A total of 256 day-old broiler chickens were randomized into 4 groups with 4 replicates. Control group received a basal corn-soybean diet, whereas the other experimental groups received the basal diet plus 25 mg/kg oregano essential oil, 2.5 mg/kg laurel essential oil or their combination, respectively. Chickens had free access to water and feed. Body weight gain and feed to gain ratio was calculated for the total fattening period and mortality was daily recorded. Intestinal microbiota was enumerated by conventional techniques with selective agar media at the end of the trial at both ileum and caecum. Also, evaluation of intestinal morphology was carried out in small intestine and caecum. At the end of the trial, birds were slaughtered, their carcasses were processed and samples of breast and thigh meat were analyzed for moisture, fat and protein content. Total phenolic content was determined in feeds and breast and thigh meat in order to assess its antioxidant capacity. Mineral content of breast and thigh meat was evaluated by ICP-MS. The results of the trial showed that the group that received oregano or the mixture of oregano and laurel presented better BW and FCR and mortality compared to control group. Bacterial counts for the Lactobacilli and Bifidobacteria were higher in the experimental groups compared to the control group at both ileum and caecum, and total coliforms were lower in caecum in the experimental groups compared to control. Higher values for villus height were found for the oregano supplemented groups compared to control or laurel ones. Oregano supplemented groups showed higher antioxidant capacity of breast and thigh meat compared to control and laurel groups, however no changes in mineral content were noted among the different groups. In conclusion, oregano essential oil alone or as a mixture with laurel essential oil can be used to improve growth performance and gut health in broiler chickens.

A comparative study on quality, proximate composition and cholesterol content of eggs and meat in Fayoumi and commercial White Leghorn chickens

AbstractThe present study was conducted at Poultry Research Institute, Rawalpindi (Pakistan) with the objective of evaluating egg quality, proximate composition and cholesterol content of eggs and meat in Fayoumi (FAY) and commercial (Nick chick) White Leghorn (WLH) breeds of chickens. For this purpose, 64 adult (40 weeks-old) laying hens, 32 each of FAY and WLH breeds were maintained on littered floor in two separate pens under optimal management conditions. The birds were fed ad libitum a balanced layers ration. They had free access to clean and fresh drinking water and were kept under 16 h daily lighting schedule. Egg quality parameters, proximate composition and cholesterol content of eggs were studied for 6 weeks by randomly collecting 3 eggs daily from each breed. Thigh and breast meat samples were obtained from randomly selecting two birds from each breed by slaughtering them at the termination of experiment for determination of proximate composition and cholesterol content. The results show signif...

The effect of dietary fat, vitamin E and selenium concentrations on the fatty acid profile and oxidative stability of frozen stored broiler meat

A total of 160 Ross 308 female broilers from day 22 to 35 of age were used to investigate the effects of vitamin E and selenium (Se) supple- mentation on performance, fatty acid profile and oxidative stability of meat en - riched with n-3 fatty acids. There were 4 treatment groups, 3 diets contained rape seeds and fish oil (60 and 15 g · kg -1 , respectively - RF), the control diet contained animal fat - lard. To the RF diet different doses of vitamin E and Se were added (80 and 0.3, 150 and 0.3, 150 and 0.7 mg per kilogram of diet, re- spectively). Performance was measured and samples of breast and thigh meat were vacuum packed and stored at -30°C. The concentration of thiobarbituric acid reactive substances (TBARS) was determined after 3 weeks and after 3 months of frozen storage, when also fatty acid profiles, vitamin E and choles - terol contents in meat were measured. Body weight gain and feed conversion ratio were negatively influenced ( P ≤ 0.05) by the increased dietary level of Se. Feeding diets with rape seeds and fish oil resulted in higher concentrations and lower n-6/n-3 PUFA ratios in breast and thigh meat (P ≤ 0.05) compared with the control. The increase of dietary vitamin E, but not Se, increased the tocopherol content in meat and reduced TBARS values in 3-month-stored thigh meat (P ≤ 0.05). It may be concluded that fortification of diets with vitamin E increases its concentration in, and oxidative stability of frozen stored breast and thigh meat, but no additional benefit was observed in feeding excess Se in combination with vitamin E.

Pengaruh pemberian antibiotika saat budidaya terhadap keberadaan residu pada daging dan hati ayam pedaging dari peternakan rakyat

The use of antibiotics in animal husbandry cannot be avoided either as an act of therapy, supportive or prevention. This study was aimed to determine the existence of antibiotic residues in broiler chicken products which were produced by poultry farm and to determine the safety level of residues in the product which was associated with a drug application and harvesting time. Thigh meat and liver samples of broiler were taken when thinning and harvesting time in poultry farm at Pamijahan- Bogor using purposive sampling method. Residue testing was conducted through bioassay screening test. Positive results were followed by a confirmatory test using HPLC. Total positive samples were detected residues reached 27.08% which included the macrolide group reached 22.92% and tetracycline group reached 4.17%. These residues were found in the liver, reaching 50% of the total sample of the liver. In addition, 53.85% of the positive samples came from broiler chicken samples taken during thinning period. Macrolide antibiotics in liver samples were detected in the form of erythromycin with the level compounds between 0085 - 0702 ppm. Moreover, 90.9% of the samples had levels exceeding MRL defined in SNI 01-6366-2000 and CAC/MRL-2-2012. Tetracycline antibiotic was detected in the form of doxycycline with the level compounds between 0-0067 ppm on thigh meat and 0-0085 ppm in the liver although these levels were still below the MRL. The residues existence was closely related to the drug dose and farmer’s knowledge about withdrawal time. Keyword : antibiotic, residue, broiler, drug dose,harvesting time

Pengaruh pemberian antibiotika saat budidaya terhadap keberadaan residu pada daging dan hati ayam pedaging dari peternakan rakyat

The use of antibiotics in animal husbandry cannot be avoided either as an act of therapy, supportive or prevention. This study was aimed to determine the existence of antibiotic residues in broiler chicken products which were produced by poultry farm and to determine the safety level of residues in the product which was associated with a drug application and harvesting time. Thigh meat and liver samples of broiler were taken when thinning and harvesting time in poultry farm at Pamijahan- Bogor using purposive sampling method. Residue testing was conducted through bioassay screening test. Positive results were followed by a confirmatory test using HPLC. Total positive samples were detected residues reached 27.08% which included the macrolide group reached 22.92% and tetracycline group reached 4.17%. These residues were found in the liver, reaching 50% of the total sample of the liver. In addition, 53.85% of the positive samples came from broiler chicken samples taken during thinning period. Macrolide antibiotics in liver samples were detected in the form of erythromycin with the level compounds between 0085 - 0702 ppm. Moreover, 90.9% of the samples had levels exceeding MRL defined in SNI 01-6366-2000 and CAC/MRL-2-2012. Tetracycline antibiotic was detected in the form of doxycycline with the level compounds between 0-0067 ppm on thigh meat and 0-0085 ppm in the liver although these levels were still below the MRL. The residues existence was closely related to the drug dose and farmer’s knowledge about withdrawal time. Keyword: antibiotic, residue, broiler, drug dose,harvesting time