Broiler Thigh Meat Research Articles

The Sensory Evaluation of Traditional Indonesian Braised Broiler Thigh Meat ‘Ungkep’ With Different Concentrations of Indigenous Herbs and Spices

This study aimed to explore the impact of varying concentrations of indigenous herbs and spices on the sensory evaluation of braised broiler thigh meat “ayam ungkep”. The research materials included broiler thigh meat, garlic, shallots, turmeric, ginger, candlenut, sugar, galangal, coriander, salt, palm oil, and monosodium glutamate. The treatment concentrations for broiler thigh meat were set at 20%, 25%, and 30% of the meat's weight. A hedonic test of cooked broiler thigh meat was performed as part of the sensory evaluation by 40 panelists who were not instructed. The hedonic test evaluated color, flavor, texture, tenderness, juiciness, and overall acceptability among other parameters. The non-parametric Hedonic Kruskal-Wallis test was used to assess the sensory evaluation data. After determining whether there was a significant difference (P<0.05), Duncan's New Multiple Range Test was performed. The findings showed that the color, flavor, texture, tenderness, juiciness, and overall acceptability of braised broiler thigh meat were not significantly affected by different levels of indigenous herbs and spices. For more effective produce of the still-preferred traditional Indonesian braised chicken meat products, it was suggested that the concentration of indigenous herbs and spices in broiler meat processing remain at 20% because, with this concentration, the panellists still like the resulting braised chicken.

Sensory and physicochemical characteristics of Japanese jidori chicken (Choshu-Kurokashiwa) and broiler thigh meat: Effect of cooking procedure.

This study aimed to investigate the effects of various cooking procedures on the sensory and physicochemical properties of Japanese jidori chicken (Choshu-Kurokashiwa) and broiler thigh meat. Thigh meats were cooked using three different procedures: grilling, boiling, and deep-frying. Subsequently, we performed sensory evaluation by a trained panel and instrumental analysis on both raw and cooked meat to determine changes in pH, shear force value, cooking loss, nucleotide metabolite contents, and proximate, free amino acid, and fatty acid composition. From the sensory evaluation, "springiness" and "chewiness" were found to be characteristics of Choshu-Kurokashiwa thigh meat among all cooking procedures. In terms of "juiciness" and "sulfur flavor," chicken breed and cooking procedure interacted, and these were considerably higher in Choshu-Kurokashiwa meat than in broiler meat only when boiling. In the instrumental analysis, Choshu-Kurokashiwa meat showed a considerably higher shear force value and lower free amino acid content than broiler meat, regardless of the cooking procedure used. Again, in terms of cooking loss, chicken breed and cooking procedure interacted, and this was considerably lower in Choshu-Kurokashiwa meat than in broiler meat only when boiling. These results showed that cooking procedure should be considered when describing the sensory characteristics of jidori thigh meat.

Changes in Physiological Condition of Broiler Chickens Sprayed with Water before Transportation

Transportation to the slaughterhouse is a series of processes that can cause high levels of stress in broilers. Heat stress will increase if the distance between the farm and the slaughterhouse is far. One of the solutions to overcome heat stress due to transportation is to do watering a few minutes before the transportation so that the broilers are still able to maintain their homeostatic conditions. This study aims to determine the effect of watering methods before transportation with different distances on the haematological, hormonal, and quality status of broiler chickens. This study was arranged based on a factorial randomized block design (RAK). A total of 54 broilers of the Cobb strain aged 35 days were divided into 2 treatments, namely; without watering (P0) and watering (P1). Chickens in each treatment were transported to the poultry slaughterhouse with 2 different distances; 30km (J1) and 60km (J2), as well as 1 control treatment (without transport) (J0). Watering is done just before the transportation process. The results showed that the transportation distance increased the yellowness value (b*) of the breast meat, decreased the brightness value (L*), and increased the pH of the broiler thigh meat (P0.05). Hematocrit values, hemoglobin levels, and concentrations of the hormone triiodothyronine (T3), other meat color components, as well as the pH of the breast meat, did not change significantly, both in terms of watering, distance traveled, and the interaction between the two (P0.05). The solution of water spraying before transportation on different distances could not restore the hematology and hormonal status, as well as the meat quality of the broiler. However, the decline in meat quality was shown in transported broilers.

Effects of Dietary Thraustochytrid Schizochytrium sp. and Other Omega-3 Sources on Growth Performance, Carcass Characteristics, and Meat Quality of Broilers.

Simple SummaryThraustochytrid schizochytrium is one of the promising microalgae for omega-3 production. We evaluated the possibility of schizochytrium as omega-3 source comparing with other omega-3 sources that have been used before. The main results were the increased levels of DHA in the thigh meat of broilers fed SP, while EPA and DHA were on the rise in the meat of broilers fed SO, and ALA was increased in the meat of broilers fed FO. The ω-6/ω-3 ratio of the thigh meat improved in all treatments, approaching the guideline levels without adverse effects on the productive performance, carcass traits, and thigh meat quality. Hence, our results suggest that salmon oil, flaxseed oil, and schizochytrium could be used as omega-3 fatty acids sources to improve the omega-3 level and ω-6/ω-3 balance in broiler thigh meat and to allow consumers to easily enhance their intake of these vital nutrients for health benefits.Background: Looking for alternative omega-3 sources in broiler nutrition, microalgae began to get attention. We suspected that schizochytrium might play a similar role as other omega-3 sources that have been used before. Methods: 20 g/kg schizochytrium powder (SP), salmon oil (SO), and flaxseed oil (FO) in each of the three treatment groups were supplemented in the basal diet (CON), and productive performance, carcass traits, and thigh meat quality of broilers were evaluated. Results: There was a significantly higher weight gain in the SP treatment compared to the other groups, but no difference was found in feed intake and feed conversion ratio. Thiobarbituric acid reactive substance values increased during storage in all the treatments but were significantly lower for SP than for SO and FO after 7 days of storage. Among the ω-3 fatty acids (FAs), α-linolenic acid increased the most in the FO treatment, eicosapentaenoic acid increased the most in the SO treatment, and docosahexaenoic acid increased the most in the SP treatment in thigh meat, reflecting the FA composition of the lipid source diets. Conclusions: We suggested that all the dietary ω-3 FA sources could improve the FA composition of chicken meat and our results indicated the possibility to supplement broiler diets with 2% level of SP, SO, and FO as ω-3 FA sources to produce meat with a good nutritional quality for consumer’s health benefits.

Nutritional Composition and Bioactive Compounds of Basil, Thyme and Sage Plant Additives and Their Functionality on Broiler Thigh Meat Quality.

Meat industries across the world are constantly focusing to find natural low-cost additives for the development of novel meat products to meet consumer demand for improving the health benefits. In this study, we investigated the chemical composition and the bioactive compounds of some herbal plants, namely basil, thyme, sage, and their functionality on broiler chicken thigh meat quality. Chemical composition, as well as total antioxidant activity, polyphenols, vitamin E lutein and zeaxanthin and the fatty acids of the plants, were analyzed. According to findings, total polyphenols was 21.53 mg gallic acid/g in basil, 31.73 mg gallic acid/g in thyme and 38.87 mg gallic acid/g in sage. The antioxidant capacity was 19.91 mM Trolox in basil, 54.09 mM Trolox in thyme and 54.09 mM Trolox in sage. Lutein and zeaxanthin from basil was 267.91 mg/kg, 535.79 mg/kg in thyme and 99.89 mg/kg, and vitamin E ranged from 291.71 mg/kg in basil to 379.37 mg/kg in thyme and 148.07 mg/kg in sage, respectively. After, we developed a trial on 120 unsexed broiler chickens (n = 30) which were separated into four groups with six replications of five chickens each: control (C); 1% basil (B); 1% thyme (T) and 1% sage (S). The B, T and S groups deposited significantly higher (p < 0.05) concentration of zinc, polyphenols, antioxidant capacity and vitamin E in meat samples compared with the C group. In the experimental groups, the proportion of total polyunsaturated fatty acids, the ratio of n-6 to n-3 fatty acids, and the ratio of polyunsaturated fatty acids to saturated fatty acids in the thigh muscles were significantly improved (p < 0.05). The tested plants exhibited a significant (p = 0.0007) hypocholesterolemic effect in the meat of the B (45.90 mg/g), T (41.60 mg/g) and S (48.80 mg/kg) experimental groups compared with the C (60.50 mg/g) group. These results support the application of the studied plants as natural sources of additives which could be effective in improving meat quality, from the human consumption perspective.

Camelina Meal and Chromium Picolinate Effects on Broiler Thigh Meat Nutritional Properties

Abstract The aim of this study was to evaluate the combined effects of trivalent chromium and camelina meal on proximate composition, mineral content and fatty acids profile of broiler chicken thigh meat. An experiment with 2 x 3 factorial arrangement was performed on 240 Ross 308 broiler chicken aged 14 days. Six dietary treatments were elaborated as follows: 0 and 3% inclusion rate of Camelina meal and 0, 200 and 400 μg/kg chromium picolinate (CrPic). Supplementation of broiler diets with 3% Camelina meal led to significantly (P&lt;0.05) increased crude fat concentrations in thigh samples compared to control group or with single chromium supplemented groups. In thigh samples, Zn and Fe concentrations increased under CrPic influence and fatty acids profile was influenced by Camelina meal presence in the diets. In Camelina meal supplemented groups, were registered significantly increased omega 3 fatty acids concentrations compared to control group or single chromium supplemented groups. The results of the present study found that Camelina meal and chromium picolinate supplements in broilers diets improved the nutritional properties of thigh meat, especially essential minerals content and fatty acids profile.

PENGARUH LAMA MARINASI DENGAN AIR KELAPA TERFERMENTASI PADA SUHU REFRIGERATOR TERHADAP KUALITAS FISIK DAGING BROILER BAGIAN PAHA

This study aimed to determine the effect of soaking time by using fermented coconut water on physical properties (pH, water holding capacity (WHC) and cooking losses) of thigh broiler meat, and to know the best marinating time for preserving thigh broiler meat. This research was conducted in May 4th--13th, 2020, at Production of Livestock Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The research material used were 18 pieces of broiler thigh meat. This study used a completely randomized design (CRD), with 3 treatments and 6 replications. The applied treatments were broiler thigh meat which was stored in the refrigerator temperature for 7 days (P0), broiler thigh meat marinated with fermented coconut water for 40 minutes, kept in refrigerator temperature for 7 days (P1), and the broiler thigh meat marinated with fermented coconut water for 80 minutes, kept in a refrigerator temperature for 7 days (P2). The variables observed were pH value, water holding capacity (WHC), and cooking losses. The data obtained were then analyzed by Analysis of Variance (ANOVA) at 5% significance level. Results that had a significant effect were further tested using the Least Significant Difference (LSD). The results showed that marinating time had a significant effect (P&lt;0,05) on pH and water holding capacity of broiler meat, but no significant effect (P&gt;0,05) on cooking losses of broiler meat.&#x0D; &#x0D; Keywords: Broiler meat, Fermented coconut water, Marination, Physical quality, Storage time

동물복지 육계(Cobb) 다리육의 이화학적 특성과 생리활성기능 성분

This study was performed to evaluate physicochemical characteristics and bioactive compounds of chicken thigh meat of broilers (Cobb) from animal welfare farm. Carcass of broilers from conventional (n=30) and animal welfare certified farms (n=30) were packaged and stored in cold incubator at 4±1°C for 9 days. Physicochemical properties and bioactive compounds of thigh meat were determined on day 1, 3, 5, 7, and 9. There was no significant difference in proximate composition and redness. Shear force of thigh meat from animal welfare farm was higher than thigh meat from conventional farm during entire storage (p&lt;0.05). Total aerobic bacteria (TAB) counts of chicken thigh meat from animal welfare farm were significantly lower than it from conventional farm on day 7 and 9. Also, as a lipid oxidation value, 2-thiobarbituric acid reactive substance of thigh from animal welfare farm was significantly lower than that of it from conventional farm (p&lt;0.05). Creatine, creatinine, anserine, and carnosine were not affected by welfare farming during storage. Therefore, this study suggests that Cobb chicken thigh meat from animal welfare farm showed lower TAB, lower lipid oxidation, and higher shear force value than thigh meat from conventional farm after storage day 7. This data can be used as a preliminary data for sustainable production of broilers based on animal welfare farming system in Korea.

The effect of yellow mealworm larvae meal supplementation in broiler diets on meat quality

The aim of this study was to evaluate the effect of Tenebrio molitor larvae meal supplementation in chicken diets on the chemical composition and sensory quality of meat. The experiment was conducted on 120 Ross 308 male broilers from day 12 to day 38 of their age. Broilers were divided into three equal groups with 5 replicates per treatment. The two experimental groups received feed mixtures containing 2% (TM2; n = 40) and 5% (TM5; n = 40), respectively of yellow mealworm (Tenebrio molitor L.) meal. The third group (TM0; n = 40) was control, receiving 0% of mealworms in diet. The addition of mealworm meal to diets in this trial do not worsen the chemical composition or sensory characteristics of the thigh meat of broilers. The control chickens had a higher live weight (P &lt; 0.05) compared to the experimental groups at the end of the trial. The lowest live weight and feed intake was determined in group TM2 (P &lt; 0.05). The highest feed intake (P &lt; 0.05) was found in the control group. The breast meat from the control group was rated better (P &lt; 0.05) in flavour compared to the groups receiving 2% and 5% of yellow mealworms. The primary requirement for the use of any ingredient in feed is that it does not adversely affect food safety and quality. In our study, the inclusion of 2% and 5% mealworm meal in the broiler’s diet had no influence on meat quality.

Performance, immune response, and oxidative status in broiler chicken fed oxidized oil and Otostgia persica leaf extract

The aim of this study was to determine the effect of vitamin E (α-Toc) and Otostgia persica leaf extract (OPLE) on the performance, immune response, and oxidative status in broiler chicken fed oxidised oil. A total of 350 one-day-old male broiler chickens were randomly attributed to seven dietary treatments. Broilers were fed diets containing fresh oil or oxidised oil without supplement, and diets containing oxidised oil supplemented with 200 mg/kg α-Toc, 100 or 200 mg/kg OPLE, 200 mg/kg α-Toc+ 100 mg/kg OPLE, and 200 mg/kg α-Toc + 200 OPLE mg/kg for six weeks. The plasma oxidative status was evaluated by measuring the superoxide dismutase (SOD) and glutathione peroxidase (GPx) activity in plasma. Lipid peroxidation in thigh meat was measured by thiobarbituric acid-reactive substances (TBARs). Inclusion of antioxidants in the diet containing oxidised oils or fresh oil was increased body weight, feed intake, and weight gain (p < .05). The dietary antioxidants had no effect on plasma GPx in birds fed oxidised oil. Dietary supplementation with OPLE and α-Toc increased SOD activity and reduced TBARs in the thigh meat of broilers fed with a diet containing oxidised oil (p < .05). Birds fed with the dietary oxidised oil revealed lower titres of antibody against the sheep red blood cell (p < .05), and immune response was significantly improved by the supplementary OPLE. Serum cholesterol, triacylglycerols, and HDL were not affected by the inclusion of antioxidants and the type of oil. In conclusion, Otostgia persica leaf extract combined with α-Toc could reduce the negative effects of oxidised oil in the diets of broiler. Highlights Performance, plasma oxidative status, and lipid oxidation in broilers fed with oxidised oil were decreased. The immune response was significantly improved by the supplementary Otostgia persica leaf extract in broilers. Otostgia persica leaf extract reduced TBARs in thigh meat broilers fed with diet oxidised oils Otostgia persica leaf extract along with vitamin E has the ability to reduce the negative effects of a diet containing oxidised oil in broilers.

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.

Effect of pine (Pinus densiflora) needle and Korean mistletoe (Viscum album var. coloratum) powder on male broiler chicken growth, serum cholesterol profiles, and meat quality

Pine (Pinus densiflora) needle leaf (PNL) and Korean mistletoe (KM) (Viscum album var. coloratum) were compared as dietary supplements for male broiler chickens, and their effects on broiler growth, serum cholesterol profiles, and meat quality were investigated.A total of 240 one-day-old male broilers (40~45 g/body weight) were randomly assigned to 4 dietary groups (control, 0.5% PNL, 1% PNL, and 1% KM) of 60 birds each (3 replicates per group) in a completely randomized design. PNL and KM dietary supplements did not affect broiler growth performance, but mortality was reduced in the 1% KM-treated group. Serum cholesterol profiles indicated that total cholesterol and low-density lipoprotein cholesterol level (LDLC) decreased significantly while high-density lipoprotein cholesterol (HDLC) level increased in treatment groups compared to levels in the control group. Decrease in lightness and redness color values in thigh meat of broilers fed PNL and KM powder were observed. However, no significant differences were observed among the groups with regard to triglyceride and glucose levels, pH, and yellowness of the meat. In conclusion, 1% KM dietary supplement can reduce mortality, which may be due to the immune-regulating effects of KM, as well, it can reduce lipid oxidation and improve meat color stability via an antioxidant action in broiler thigh muscles.

Independent and combined effects of Satureja khuzistanica essential oils and dietary acetic acid on fatty acid profile in thigh meat in male broiler chicken

A 2 × 6 factorial experiment was conducted to evaluate the effect of Satureja khuzistanica essential oils (SkEO; 0, 200, 300, 400, 500, and 600 mg/bird/day) administered via oral gavage and dietary acetic acid (AA; 0 and 20 g/1 kg) on fatty acids (FA) composition in thigh meat of Ross 308 broiler chickens at days 34, 38, and 42 of age. Dietary AA reduced DWG, DFI, and European economic efficiency index, and increased FCR compared with the nonacidified diet. In day 34 of age, saturated FA (SFA) percentage reduced and polyunsaturated FA (PUFA), n-3, and n-6 percentages increased in the birds that received 400 mg SkEO. Mean monounsaturated FA (MUFA) percentage was greater, whereas PUFA, n-3, n-6, and total FA (TFA) percentages were lesser in the birds fed on the acidified diet. In day 38 of age, mean PUFA, TFA, n-3, and n-6 percentages were greater while MUFA and cis FA (CFA) concentrations were lesser in the thigh muscle of the birds that received 400 mg SkEO. Mean MUFA, PUFA, n-3, n-6, CFA, and TFA percentages were lower in the birds maintained on the acidified diet. In day 42 of age, mean SFA percentage reduced in the birds given 300 mg SkEO, while TFA percentage lowered in the birds that received 200 and 600 mg SkEO. The acidified diet decreased MUFA, TFA, and CFA percentage and increased SFA and the n-6 to n-3 fatty acids ratio of thigh meat in chicken. The results led to the conclusion that the daily enteral administration of SkEO through oral gavage may feasibly modify the fatty acids profile of thigh meat in favor of increased PUFA. Dietary AA and its interaction with SkEO inconsistently modified concentration of certain classes of fatty acids in broiler thigh meat, particularly in advanced ages. Almost all alterations induced by AA-involving treatments in fatty acids composition of thigh meat were on the contrary to the SkEO influences as they were in favor of an increased SFA proportion.

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.

Comparison of slaughter yields and some meat quality parameters in broilers reared on sepiolite-supplemented wood shavings and rice hulls

Many bedding materials have been tested in broiler industry for their suitability. However, little knowledge is available regarding the usage of different bedding materials supplemented with sepiolite and their effects on animal performance and final product quality. For this purpose, a total of 288 day-old male broiler chicks were randomly allocated into two types of bedding materials (wood shavings and rice hulls). Each bedding material group was divided into 3 sub-groups: control with 0% sepiolite, 25%-sepiolite group, and 50%-sepiolite group. Each sub-group was placed in 6 pens with 8 chicks per pen. The effects of bedding materials and sepiolite additions on slaughter yields and some meat quality parameters in broilers were evaluated. Slaughter parameters including hot carcass yield and relative weights of thigh and breast meat, heart, liver, gizzard and bursa Fabricius in broilers were not affected by bedding materials and sepiolite additions (P > 0.05). Also, no significant differences were observed among experimental groups for cooking loss and nutritional profile of breast and thigh meat of broilers (P > 0.05). The freshly measured pH0 of breast and thigh meats was significantly affected by the bedding material and was higher for wood shavings group (P < 0.01). Breast and thigh meats of broilers reared on rice hulls were lighter (P < 0.01), less red, and less yellow in color than those reared on wood shavings, whereas no effect of sepiolite additions was observed on the color of both meat cuts. No substantial effect of bedding material and sepiolite additions was observed on white stripping; however, their occurrence rate found was very high for meat of broilers reared on rice hulls than those reared on wood shavings (P > 0.05). In conclusion, broilers reared on either wood shavings or rice hulls with or without sepiolite additions did not show any negative effects on slaughter yields and meat quality parameters. Furthermore, sepiolite can be an option as a bedding material for broiler industry, but further research with thorough economic analysis is required.

Dietary yerba mate (Ilex paraguariensis) influences lipid profile of broiler meat

SUMMARY Yerba mate ( Ilex paraguariensis) has in its composition organic compounds wich can modify chemical composition of broiler meat. This study aimed to evaluate the influence of yerba mate in chemical composition and lipid profile of broiler breast and thigh meat. The trial was conducted using 500 broiler chicks distributed in a completely randomized design with four treatments (0.1; 0.2; 0.4, and 0.6%) and five replicates with 25 chicks each. The chicken were raised form 1 to 42 days old and slaughtered for analysis of breast and thigh meat. The addition of mate did not affect the chemical composition and the lipid profile of the chicken breast, however, the composition of the meat of thigh meat was affected. It was observed effect of the addition of the yerba mate to saturated, unsaturated, monounsaturated and polyunsaturated fatty acids in the chicken meat. Stands out the reduction in saturated fatty acid concentrations and the increase in the concentrations of polyunsaturated fatty acids, especially Linolenic and Eicosapentaenoic, thus demonstrating the potential of mate grass in altering the lipid profile of poultry meat.

Performance, meat quality and fatty acid profile of broiler chickens fed mixed semi-purified glycerin

The aim of the present study was to evaluate the effects of the inclusion of mixed (animal and vegetable sources) semi-purified glycerin (MSPG) in broiler diets on performance, litter moisture, serum glycerol concentration, carcass and parts yields, meat quality, and the fatty acid profile. In total, 576 1-day-old male Cobb 500 broiler chicks were distributed in a completely randomised design into four treatments (0%, 2.5%, 5.0% and 7.5% dietary inclusion levels of MSPG, as-fed basis), with six replicate pens of 24 birds each. The apparent metabolisable energy corrected for nitrogen balance and energy metabolisability coefficient values of the MSPG were 12.33 MJ/kg DM and 81.61% respectively. There was no significant (P &amp;gt; 0.05) effect of the MSPG concentration on the performance, and carcass and parts yields or broiler meat-quality variables, except for thigh meat colour, in which the yellowness value (b*) decreased linearly (P &amp;lt; 0.05) with an increasing inclusion level of MSPG. Litter moisture and serum glycerol increased linearly (P &amp;lt; 0.05) and the lipid profile of the thigh and drumstick meat of broilers at 42 days of age was slightly altered (P &amp;lt; 0.05) with an increasing MSPG. Mixed semi-purified glycerin can be used at up to 7.5% in broiler diets without impairing performance, meat quality, carcass and parts yields from 1 to 42 days of age. However, special attention should be paid to litter moisture.

Preslaughter Transport Effect on Broiler Meat Quality and Post-mortem Glycolysis Metabolism of Muscles with Different Fiber Types

Preslaughter transport has been reported to decrease the quality of breast meat but not thigh meat of broilers. However, tissue-specific difference in glycogen metabolism between breast and thigh muscles of transported broilers has not been well studied. We thus investigated the differences in meat quality, adenosine phosphates, glycolysis, and bound key enzymes associated with glycolysis metabolism in skeletal muscles with different fiber types of preslaughter transported broilers during summer. Compared to a 0.5 h transport, a 3 h transport during summer decreased ATP content, increased AMP content and AMP/ATP ratio, and accelerated glycolysis metabolism via the upregulation of glycogen phosphorylase expression accompanied by increased activities of bound glycolytic enzymes (hexokinase, pyruvate kinase, and lactate dehydrogenase) in pectoralis major muscle, which subsequently increased the likelihood of pale, soft, and exudative-like breast meat. On the other hand, a 3 h transport induced only a moderate glycolysis metabolism in tibialis anterior muscle, which did not cause any noticeable changes in the quality traits of the thigh meat.

Improving the nutritional quality and shelf life of broiler meat by feeding diets supplemented with fermented pomegranate (Punica granatum L.) by-products

ABSTRACT1. Four experimental diets containing 0, 0.5, 1.0 and 2.0% fermented pomegranate by-products (FPB) were supplied to 320d-old broilers to evaluate the effects of FPB on growth performance, nutritional composition, fatty acid profile and oxidative stability of meat.2. Dietary supplementation of FPB linearly increased the weight gain and feed intake of broilers with linear reduction in feed conversion ratio.3. The crude protein, iron, magnesium, and sodium content were linearly higher, whereas cholesterol was linearly lower in the breast meat of FPB-supplemented broilers. In thigh meat, linearly lower ether extract and cholesterol with higher moisture was noted in response to increasing levels of FPB.4. The proportion of saturated fatty acids was both linearly and quadratically lower in breast and thigh meat, whereas those of monounsaturated fatty acids of breast (linear and quadratic) and n-3 fatty acids of breast and thigh (linear) meat was higher in the FPB-supplemented broilers. The n-6/n-3 ratio of breast meat was linearly lower in response to FPB supplementation. The hypocholesterolaemic to hypercholesterolaemic ratio of thigh meat was higher in the FPB-supplemented groups.5. The thiobarbituric acid reactive substances and pH value were lower in the breast and thigh meat of FPB-supplemented broilers.6. Thus, additive supplementation of the diet with up to 2% FPB improved the nutritional quality, fatty acid profile and shelf life of broiler meat.

Moringa leaf meal as natural feed additives on the growth performance and meat quality of commercial broiler chicken

A study was conducted to investigate the effect of dietary moringa leaf meal (MLM) as a natural alternative to antibiotic on the growth performance, meat quality and carcass yield of broiler chicken. A total of 270 day-old broiler chicks were randomly weighed and assigned to six dietary treatments having 45 birds in each. Each dietary treatment had three replicates of 15 birds and was reared in floor pens. Chicks were distributed in 4 different inclusion levels of MLM in diets; 0.5%, 1.0%, 1.5% and 2.0% with 2 control diets negative and positive. The birds were fed the experimental diets and water was provided without restriction throughout the experimental period. The results showed that significant (P&lt;0.05) effect on final body weight and weight gain in dietary supplementation of 1.5% MLM as compared to that of control group. Better feed conversion (1.53) was observed at 1.5% MLM group. Different levels of MLM exhibit significant influence on meat yield performance of broilers. There was no significant difference (P&gt;0.05) observed among the average live weight, thigh meat, wing meat, drumstick meat, gizzard and abdominal fat of broilers. Breast meat, heart, liver, large intestine and dressing percentage showed significant difference. Lower mortality was found on diet supplemented with MLM. It is concluded that 1.5% MLM in broiler diets can be used as natural feed additive for enhancing growth performance, organ development, meat yield and serum cholesterol of broilers as well as replacing of oxytetracycline.Asian J. Med. Biol. Res. June 2017, 3(2): 240-244