Muscle Growth and Meat Quality
|
|
- Julian Jackson
- 5 years ago
- Views:
Transcription
1 2007 Poultry Science Association, Inc. Muscle Growth and Meat Quality M. J. Duclos, 1 C. Berri, and E. Le Bihan-Duval Station de Recherches Avicoles, INRA, Nouzilly, France Primary Audience: Broiler Breeders and Selectioners, Poultry Processors SUMMARY Although poultry products are diverse, the general trend is for portioned and further-processed products to increase their market share. In this context, technological quality of poultry meat is an important aspect. It is largely determined by the acidification process of the meat postmortem. Defects in meat acidification have been described in poultry, and the purpose of this report was to evaluate whether they are linked to growth rate or stress susceptibility and whether they are under genetic control. Key words: meat quality, growth, genetics, stress, metabolism 2007 J. Appl. Poult. Res. 16: DESCRIPTION OF PROBLEM General Trends of the Poultry Meat Industry Due to genetic improvement and progress in nutrition and poultry management, meat-type chickens may exhibit very high growth rates and feed efficiency. At the same time, poultry production has been greatly diversified with the use of various genetic types reared in either intensive or extensive conditions. Although standard fast-growing birds are mainly used for portions or further-processed products, in some countries, alternative productions using intermediate or slow-growing genotypes are also developing. At the moment, these birds are mainly consumed as whole carcasses. Growth rates can be improved to reach an acceptable level of productivity and ensure a satisfying carcass and meat quality according to the specific targets of each production system. The quality of poultry products can be partitioned into several attributes, mainly the sensory (color, tenderness, flavor, juiciness) and the physical (muscle yield, water-holding capacity, cooking loss) attributes of chicken carcasses and meat, which vary with growth rate and body composition. The first concern is to produce a carcass of good quality, specifically, obtain a maximal meat yield with a limited fatness. Given the general trend for consuming more chicken parts and further-processed products, rather than whole carcass, an important aspect today is the technological quality of the meat. This is largely determined by postmortem metabolism through its effect on the color and the water-holding capacity. Biological Basis of Poultry Meat Quality Postmortem metabolism of the muscle tissue influences the characteristics of the meat [1]. In particular, the rate and the amplitude of acidification have a strong effect on both organoleptic and technological parameters of meat quality. After bleeding, cessation of O 2 supply modifies muscular metabolism during the initiation of rigor mortis. The muscle relies on the anaerobic glycolytic pathway to use the i.m. glycogen stores for ATP regeneration, which leads to the 1 Corresponding author: duclos@tours.inra.fr
2 108 accumulation of lactic acid and protons. Therefore, the acidification process depends upon the amount of glycogen stores (estimated by the glycolytic potential) and the rate of the glycolysis [1]. In the chicken, normal ph values at 15 min postmortem (ph 15 ) are around 6.2 to 6.5 [2, 3], whereas normal ultimate ph (ph u ) values are around 5.8 [4, 5]. If the ph 15 value is low (below 6.0) when the muscle is still warm, the proteins are subject to denaturation [1], which leads to a decreased water-holding capacity and a decoloration of the meat. Such defects have been amply described in pigs, but also in turkeys [6, 7, 8, 9, 10] and chickens [5, 11]. These meats are often described as pale, soft, and exudative by analogy with those described in pigs. They show exudative water loss [8, 12, 13, 14] and a decreased technological yield [5, 14, 15]. Although raw pale, soft, and exudative meats show a rather soft texture, they tend to be less tender after cooking because of excessive exudation [12, 13, 14]. The results concerning the color of those meats are more controversial. Comparing carcasses with fast and normal rates of acidification, some authors have observed paler meat for fast glycolyser [8, 15], whereas others have observed no difference [14, 16]. Acid meats are characterized by a low ultimate ph (ph u < 5.7), which induces structural alterations in the muscle with an impairment of the technological processing ability. Artificially acidifying turkey meat [17] induces a destructuration of the myofibrillar network, which also induces a marked decrease in water-holding capacity. At the other extreme, meats with a high ultimate ph also show defects in their color, texture, and water-holding capacity. High ph u meat is dark, firm, and dry. These types of meats can occur in poultry [18, 19]; they show enhanced water-holding capacities, but an increased sensitivity to microbial development described in other species has not yet been observed in dark poultry meats [20]. RELATION BETWEEN GROWTH AND MEAT QUALITY JAPR: Symposium Several studies have shown that selection for greater BW or muscle development has induced histological and biochemical modifications of the muscle tissue. Some results have been obtained by comparing 2 genotypes divergently selected for high or low growth rates [21] or a genotype selected for higher breast muscle development and a control genotype [22]. In both models, increased breast muscle development was associated with a marked increase in muscle fiber size [21, 22]. Modifications in muscle fiber number would be difficult to quantify and therefore cannot be ruled out, but they must be modest. In the divergent selection for high or low growth rates, a 20% increase in muscle fiber number was measured in an indicator muscle, the anterior latissimus dorsi [21], and it was hypothesized that a similar increase could occur in the pectoralis muscle. In the experimental selection for increased breast meat yield, the difference in fiber size seemed to arise during the first 2 wk posthatch, when the growth of the breast muscles was maximal [22]. Alterations in muscle biochemistry have also been observed. The meat from the genotypes with greater muscle mass showed a decreased content of heminic pigments and a decreased level of glycogen stores [23]. As a result, those genotypes showed a paler breast meat (less redness and greater lightness) with higher ph u values. A more recent study was designed to relate breast muscle development, including muscle fiber size, to the postmortem metabolism and breast meat quality [24]. Phenotypic and genetic relationships between fiber and meat traits were estimated for a total of 600 commercial broilers. For all birds, muscle fiber cross-sectional area, glycolytic potential, lactate content, postmortem ph fall, and classical meat traits (color, drip and thawing-cooking loss, and Warner-Bratzler shear force) were measured. As the fiber size increased, both the glycogen reserve at death (glycolytic potential) and the postmortem glycolytic activity of muscle decreased. As a consequence, breast muscles with the largest fibers exhibited the highest ph 15 and ph u. Therefore, breast muscles with the largest fibers exhibited a darker lightness value, lower drip and thawingcooking losses, and greater tenderness after cooking. Commercial selection relies on several characteristics, including leanness, which prompted us to examine whether this parameter could by itself influence muscle metabolism. We observed that lean chickens showed a compara-
3 DUCLOS ET AL.: POULTRY MEAT AND EGG QUALITY SYMPOSIUM 109 tively lower level of glycogen stores than fat chickens, with decreased amplitude of acidification of the meat postmortem and decreased exudation [25]. This suggests that selection for increased muscle yields and against fat deposition could exert cumulative effects on muscle metabolism, decreasing glycogen storage and thereby reducing the amplitude of acidification postmortem. Finally, the water-holding capacity of the meat, and therefore its processing yield, was ameliorated. Together, these studies did not identify any antagonism between growth rate or muscle development and breast meat quality parameters such as water retention and processing ability. However, the effect of muscle structural changes on other product characteristics such as the sliceability remains to be investigated. More generally, mechanisms underlying the decrease of glycogen stores in intensively selected birds need to be elucidated and put in relation to the bird s general metabolism and stress sensitivity. EFFECT OF STRESS-GENOTYPE INTERACTIONS ON MEAT QUALITY Studies conducted in different species indicate that stressors during transportation and at the slaughterhouse have a strong influence on meat quality. The fact that meat quality defects are sometimes described under commercial conditions but do not arise under less stressful experimental conditions also suggests this. We have, therefore, constructed experiments to have an insight on the effect of stressors on meat quality parameters of different chicken genotypes. A first study compared commercial fastgrowing and slow-growing broilers submitted to transport or acute heat stressors [26]. The data showed a muscle-specific effect of stressors, breast muscle being less sensitive than thigh muscle. It was, however, observed that the slowgrowing birds showed a higher level of struggle during shackling and an accelerated rate of postmortem glycolysis detrimental to the quality of their breast meat. In a second study, 2 fast-growing genotypes were considered, one showing a higher breast yield (heavy line) in comparison with a slow-growing genotype [3, 27]. The birds were handled with minimal stress, submitted to a hanging stressor of 2 min, or submitted to 3.5 h of heat stressor followed by hanging. The measure of circulating corticosterone confirmed the additive effects of both stressful conditions. Observation of the birds during shackling with recording of vocalizations, wing-flapping duration, and attempts to right showed that the slowgrowing line was the most active, the heavy line was the least active, and the fast-growing line was intermediate. The meat from the slow-growing genotype was redder. The hanging stressor also induced a redder meat; it is therefore likely that the differences of activity explained partly the differences in meat color among the genotypes. Both genotypes and stressors altered postmortem acidification of the meat. The values of ph 15 were higher for the heaviest birds in relation to their lower level of activity on the shackle line, although they decreased with the hanging duration. Heat stressor induced no further decrease. Within each genotype, we observed a strong negative correlation between ph 15 and wing-flapping duration. The ph u values were lowest for the slow-growing genotype, highest for the standard fast-growing genotype, and intermediate for the heavy genotype, and they decreased following the heat plus hanging stressors. Within each genotype, the ph u was negatively correlated with the glycolytic potential ( 0.42 to 0.66). Finally, the technological yield was mostly altered by stressors in the slowgrowing genotype, whereas it was almost unaltered in the other 2 genotypes. GENETIC CONTROL OF POULTRY MEAT QUALITY As discussed above, the comparison of genotypes suggests that poultry meat quality traits are under genetic control. Heritability values and genetic correlations have first been measured in an experimental line of chickens selected for improved breast meat yield and decreased fat deposition [28]. All recorded parameters (ph 15, ph u, luminance, redness, yellowness, and water loss) showed high heritability values ranging from 0.35 to In this model, the highest genetic correlations were between ph u and luminance ( 0.91), ph u and drip loss ( 0.83), and luminance and drip loss (+0.81), in agreement with data obtained in other species like pigs. Notably, a rather high negative correlation be-
4 110 JAPR: Symposium tween ph u and abdominal fat was also recorded ( 0.54). By contrast, the correlations with ph 15 were rather low, due to the relatively high values for this parameter observed under experimental conditions. The correlations between growth and meat quality traits were also rather low, suggesting that the genetic mechanisms underlying those traits could be different and further indicating that selection for growth rate or breast meat yield would not negatively alter meat quality. A comparable study was performed on turkeys [29], and similar data were obtained. In this last study, however, the heritability values were lower, possibly because the birds had been slaughtered in a commercial plant. More recently, a study was conducted on a commercial strain of heavy broilers [30], confirming the correlations previously observed in the experimental strain [28] and significant heritability values for meat parameters (from 0.25 to 0.35). Three additional traits, glycolytic potential, cooking loss, and toughness of cooked meat, were recorded that also showed high heritability values (from 0.34 to 0.43). Notably, the glycolytic potential was negatively correlated to the ph u, with a value close to 1. Luminance, exudate, cooking loss, and toughness were negatively correlated with ph u ( 0.65 to 0.89), whereas only luminance and exudate were negatively correlated with ph 15 (about 0.5). Again, no correlation was observed between ph u and ph 15, suggesting a distinct genetic control of these 2 parameters. The genetic studies suggested that ph u was a highly heritable character that was highly correlated with several meat quality traits. It could therefore be considered as a good selection parameter to improve meat color, water-holding capacity, and texture. One strategy could be selecting for an optimal window of ph u values, avoiding too high or too low of values. This parameter, however, requires slaughtering birds and therefore selecting on siblings, which is costly and of reduced efficiency. For this reason, we believe that there is a need for identifying molecular markers allowing for marker-assisted selection. Identifying molecular markers of meat quality traits requires resource populations with pedigree families. Divergently selected lines of broilers with high or low growth rates or with high or low adiposity at the same BW are adequate models. By crossing those lines 2 by 2, the alleles governing meat quality traits can be tracked in an F 2 population. Such populations have been recently obtained, and preliminary analysis on the identification of quantitative trait loci governing growth and body composition have been reported [31, 32]. Simultaneously, microarrays are being used to compare global gene expression profiles [33] within each of the 2 sets of divergent genotypes (fast-growing compared with slow-growing and fat compared with lean chickens with the same BW). The combination of the results from both strategies is expected to identify double functional and positional candidates as a step toward the identification of the genes explaining the differences among genotypes. This strategy is being applied simultaneously to the 2 genetic models, which should permit identification of genes that are specific to 1 model or common to both for similar criteria (i.e., ideally, this should permit identification and discriminate between general mechanisms and other more specific to each genetic background ). In the future, a major task will be to identify the mutation(s) underlying a favorable quantitative trait loci allele so that it can be used by the breeders in marker-assisted selection schemes. CONCLUSIONS AND APPLICATIONS 1. We accumulated data showing that variations in growth rate among genotypes have an effect on meat quality parameters. This relation could result from alterations in muscle structure or metabolism. 2. We observed no evidence of any antagonism between growth rate or muscle development and breast meat quality parameters such as water retention and processing ability. 3. A part of the differences among genotypes is likely to result from the differences in their susceptibility to preslaughter stressors. The slowest-growing genotypes appear to be the most reactive, and the fastest-growing genotypes appear to be the least reactive.
5 DUCLOS ET AL.: POULTRY MEAT AND EGG QUALITY SYMPOSIUM Within a fast-growing genotype, we observed only low genetic correlations between growth and meat quality traits. As quality traits are highly heritable, this suggests a possibility to select for meat quality without altering growth rate. 5. The measure of meat quality parameters, however, requires slaughtering birds and therefore selecting on siblings, which is costly and of reduced efficiency. For this reason, we believe that there is a need for identifying molecular markers allowing for marker-assisted selection. 1. Monin, G Evolution post-mortem du tissu musculaire et conséquences sur les qualités de la viande de porc. J. Rech. Porc. Fr. 20: Kijowski, J., and A. Niewiarowicz Emulsifying properties of proteins and meat from broiler breast muscles as affected by their initial ph values. J Food Technol 13: Berri, C., M. Debut, C. Santé-Lhoutellier, B. Arnould, B. Boutten, N. Sellier, E. Baéza, N. Jehl, Y. Jégo, M. J. Duclos, and E. Le Bihan-Duval Variations in chicken breast meat quality: A strong implication of struggle and muscle glycogen level at death. Br. Poult. Sci. 46: Fletcher, D. L Broiler breast meat color variation, ph, and texture. Poult. Sci. 78: Van Laack, R. L., C. H. Liu, M. O. Smith, and H. D. Loveday Characteristics of pale, soft, exudative breast meat. Poult. Sci. 79: Barbut, S Estimates and detection of the PSE problem in young turkey breast meat. Can. J. Anim. Sci. 76: Barbut, S Occurrence of pale soft exudative meat in mature turkey hens. Br. Poult. Sci. 38: Pietrzak, M., M. L. Greaser, and A. A. Sosnicki Effect of rapid rigor mortis processes on protein functionality in pectoralis major muscle of domestic turkeys. J. Anim. Sci. 75: Sosnicki, A. A., M. L. Greaser, M. Pietrzack, E. Pospiesch, and V. Sante PSE-like syndrome in breast muscle of domestic turkeys: A review. J. Muscle Food 9: Owens, C. M., E. M. Hirschler, S. R. McKee, R. Martinez- Dawson, and A. R. Sams The characterization and incidence of pale, soft, exudative turkey meat in a commercial plant. Poult. Sci. 79: Barbut, S Problem of pale soft exudative meat in broiler chickens. Br. Poult. Sci. 38: McKee, S. R., and A. R. Sams The effect of seasonal heat stress on rigor development and the incidence of pale, exudative turkey meat. Poult. Sci. 76: Hahn, G., M. Malenica, W. D. Müller, E. Taubert, and T. Petrak Influence of postmortal glycolysis on meat quality and technological properties of turkey breast. Pages in Proc. XV Eur. Symp. Qual. Poult. Meat, Kusadasi, Turkey. R. W. A. Mulder and S. Bilgili, ed. WPSA, Turkish Branch, Kusadasi, Turkey. 14. Molette, C., H. Remignon, and R. Babile Effect of rate of ph fall on turkey breast meat quality. Br. Poult. Sci. 44: Fernandez, X., V. Sante, E. Baeza, E. Lebihan-Duval, C. Berri, H. Remignon, R. Babile, G. Le Pottier, and T. Astruc Effects of the rate of muscle post mortem ph fall on the technological quality of turkey meat. Br. Poult. Sci. 43: Rathgeber, B. M., J. A. Boles, and P. J. Shand Rapid postmortem ph decline and delayed chilling reduce quality of turkey breast meat. Poult. Sci. 78: Barbut, S Microstructure of white and dark turkey meat batters as affected by ph. Br. Poult. Sci. 38: REFERENCES AND NOTES 18. Mallia, J. G., S. Barbut, J. P. Vaillancourt, S. W. Martin, and S. A. McEwen Roaster breast meat condemned for cyanosis: A dark firm dry-like condition? Poult. Sci. 79: Mallia, J. G., S. Barbut, J. P. Vaillancourt, S. W. Martin, and S. A. McEwen A dark, firm dry-like condition in turkeys condemned for cyanosis. Poult. Sci. 79: Allen, C. D., S. M. Russell, and D. L. Fletcher The relationship of broiler breast meat color and ph to shelf-life and odor development. Poult. Sci. 76: Remignon, H., M. F. Gardahaut, G. Marche, and F. H. Ricard Selection for rapid growth increases the number and the size of muscle fibres without changing their typing in chickens. J. Muscle Res. Cell Motil. 16: Guernec, A., C. Berri, B. Chevalier, N. Wacrenier-Cere, E. Le Bihan-Duval, and M. J. Duclos Muscle development, insulin-like growth factor-i and myostatin mrna levels in chickens selected for increased breast muscle yield. Growth Horm. IGF Res. 13: Berri, C., N. Wacrenier, N. Millet, and E. Le Bihan-Duval Effect of selection for improved body composition on muscle and meat characteristics of broilers from experimental and commercial lines. Poult. Sci. 80: Berri, C., M. Debut, E. Le Bihan-Duval, V. Santé-Lhoutellier, N. Haj Hattab, N. Jehl, and M. J. Duclos Technological quality of broiler breast meat in relation to muscle hypertrophy. Pages in 50th Int. Congr. Meat Sci. Technol., Helsinki, Finland. 25. Berri, C., E. Le Bihan-Duval, E. Baéza, P. Chartrin, N. Millet, and T. Bordeau Effect of selection for or against abdominal fatness on muscle and meat characteristics of broilers. Pages in Proc. XVIIth Eur. Symp. Qual. Poult. Meat; Doorwerth, the Netherlands. WPSA, Utrecht, the Netherlands. 26. Debut, M., C. Berri, E. Baeza, N. Sellier, C. Arnould, D. Guemene, N. Jehl, B. Boutten, Y. Jego, C. Beaumont, and E. Le Bihan-Duval Variation of chicken technological meat quality in relation to genotype and preslaughter stress conditions. Poult. Sci. 82: Debut, M., C. Berri, C. Arnould, D. Guémené, V. Santé- Lhoutellier, N. Sellier, E. Baéza, N. Jehl, Y. Jégo, C. Beaumont, and E. Le Bihan-Duval Behavioural and physiological response of three chicken breeds to pre-slaughter shackling and acute heatstress. Br. Poult. Sci. 46: Le Bihan-Duval, E., C. Berri, E. Baeza, N. Millet, and C. Beaumont Estimation of the genetic parameters of meat characteristics and of their genetic correlations with growth and body composition in an experimental broiler line. Poult. Sci. 80: Le Bihan-Duval, E., C. Berri, E. Baeza, V. Sante, T. Astruc, H. Remignon, G. Le Pottier, J. Bentley, C. Beaumont, and X. Fernandez Genetic parameters of meat technological quality traits in a grand-parental commercial line of turkey. Genet. Sel. Evol. 35: Debut, M., C. Berri, C. Arnould, D. Guémené, V. Santé, N. Sellier, E. Baéza, N. Jehl, Y. Jégo, C. Beaumont, and E. Le Bihan- Duval Paramètres génétiques des caractéristiques musculaires,
6 112 JAPR: Symposium des indicateurs de qualité de la viande et de réponse au stress dans une lignée lourde de poulet de chair. J. Rech. Avicole 6: Aggrey, S. E., W. Carré, X. Wang, F. Pitel, A. Vignal, E. Le Bihan-Duval, C. Beaumont, M. Duclos, T. E. Porter, J. Simon, and L. A. Cogburn Mapping of quantitative trait loci for fatness and breast meat yield in a novel resource population of broiler chickens. Page 553 in Proc. Plant Anim. Genomes XIII Conf Lagarrigue, S., F. Pitel, W. Carré, B. Abasht, P. Le Roy, A. Neau, Y. Amigues, M. Sourdioux, J. Simon, L. Cogburn, S. Aggrey, B. Leclercq, A. Vignal, and M. Douaire Mapping quantitative trait loci affecting fatness and breast muscle weight in meat-type chicken lines divergently selected on abdominal fatness. Genet. Sel. Evol. 38: Cogburn, L. A., X. Wang, W. Carre, L. Rejto, T. E. Porter, S. E. Aggrey, and J. Simon Systems-wide chicken DNA microarrays, gene expression profiling, and discovery of functional genes. Poult. Sci. 82: Acknowledgments The work was made possible thanks to financial support by the French ACTA and OFIVAL organizations. The contribution of numerous colleagues from INRA was essential, especially that of Martine Debut. The perspectives in functional genomics rely on a collaborative work with the University of Delaware (Neward), University of Maryland (College Park), and University of Georgia (Athens) under an IFAFS-USDA grant and a Genanimal/French Ministry of Research grant.
Poultry Muscle Profiles
Poultry Muscle Profiles Overview of poultry processing Stun Exsanguination Scald Pick Chill, USDA
More informationResearch developments in pale, soft, and exudative turkey meat in North America 1
Research developments in pale, soft, and exudative turkey meat in North America 1 C. M. Owens,* 2 C. Z. Alvarado, and A. R. Sams * Department of Poultry Science, University of Arkansas, Fayetteville 72701;
More informationFreeze-Thaw and Cooking Effects on Broiler Breast Fillets with Extreme Initial L* Values 1
Freeze-Thaw and Cooking Effects on Broiler Breast Fillets with Extreme Initial L* Values 1 J. Galobart 2 and E. T. Moran, Jr. 3 Poultry Science Department. Auburn University, Auburn, Alabama 36849 ABSTRACT
More informationThe Characterization and Incidence of Pale, Soft, and Exudative Broiler Meat in a Commercial Processing Plant
The Characterization and Incidence of Pale, Soft, and Exudative Broiler Meat in a Commercial Processing Plant R. L. Woelfel,*,1 C. M. Owens,*,2 E. M. Hirschler,* R. Martinez-Dawson, and A. R. Sams*,3 *Department
More informationBehavioural and physiological responses of three chicken breeds to pre-slaughter shackling and acute heat stress
British Poultry Science ISSN: 0007-1668 (Print) 1466-1799 (Online) Journal homepage: http://www.tandfonline.com/loi/cbps20 Behavioural and physiological responses of three chicken breeds to pre-slaughter
More informationThe Characterization and Incidence of Pale, Soft, Exudative Turkey Meat in a Commercial Plant 1
The Characterization and Incidence of Pale, Soft, Exudative Turkey Meat in a Commercial Plant 1 C. M. Owens,* E. M. Hirschler,* S. R. McKee,* R. Martinez-Dawson, and A. R. Sams*,2 *Department of Poultry
More informationPROCESSING AND PRODUCTS
PROCESSING AND PRODUCTS Effect of Ultimate ph on the Physicochemical and Biochemical Characteristics of Turkey Breast Muscle Showing Normal Rate of Postmortem ph Fall 1 R. El Rammouz,*,2 R. Babilé,* and
More informationTechnology Of Meat, Poultry, Fish And Seafood
Paper No. : 08 Technology of Meat, Poultry, Fish and and Seafood Module : 06 Post Mortem muscle chemistry-1: Loss of homeostasis and post- mortem glycolysis Development Team Principal Investigator Prof.
More informationQuality indicators of broiler breast meat in relation to colour
Animal Science Papers and Reports vol. 32 (2014) no. 2, 173-178 Institute of Genetics and Animal Breeding, Jastrzębiec, Poland Quality indicators of broiler breast meat in relation to colour Gordana Kralik*,
More informationEstimates of heritability and genetic correlations for meat quality traits in broilers
620 Gaya et al. Estimates of heritability and genetic correlations for meat quality traits in broilers Leila de Genova Gaya *, Gerson Barreto Mourão 2, José Bento Sterman Ferraz 3, Elisângela Chicaroni
More informationAnimal Management & Handling The Quality Connection. Michael E. Dikeman Kansas State University Manhattan, KS
Animal Management & Handling The Quality Connection Michael E. Dikeman Kansas State University Manhattan, KS Three Characteristics of Presentations Quality, Length and Cost High Quality and Short talk
More informationEFFECT OF COLD STRESS DURING TRANSPORTATION ON POST- MORTEM METABOLISM AND CHICKEN MEAT QUALITY
EFFECT OF COLD STRESS DURING TRANSPORTATION ON POST- MORTEM METABOLISM AND CHICKEN MEAT QUALITY A Thesis Submitted to the College of Graduate Studies and Research in Partial Fulfillment of the Requirements
More informationEffects of fillet weight on sensory descriptive flavor and texture profiles of broiler breast meat 1
Effects of fillet weight on sensory descriptive flavor and texture profiles of broiler breast meat 1 H. Zhuang 2 and E. M. Savage USDA, Agricultural Research Service, Russell Research Center, PO Box 5677,
More informationComparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values 1
Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values 1 H. Zhuang 2 and E. M. Savage USDA, Agricultural Research
More informationComparison of Carcass Appearance, Texture Quality, and Sensory Profile of Broilers Chilled by Air, Evaporative Air or Water Immersion
Comparison of Carcass Appearance, Texture Quality, and Sensory Profile of Broilers Chilled by Air, Evaporative Air or Water Immersion J.Y. Jeong*, K.K. Janardhanan*, A.M. Booren*, J. B. Harte, D. M. Karcher*,
More informationGENETICS OF MEAT QUALITY CHARACTERISTICS - AUSTRALIAN WORK
GENETICS OF MEAT QUALITY CHARACTERISTICS - AUSTRALIAN WORK Susanne Hermesch Introduction Genetic improvement of animals is a long term process and breeding programmes need to consider aspects that are
More informationInferences on the effects of selection for feed conversion over meat quality traits in broiler
Animal Science and Pastures Research Article DOI: http://dx.doi.org/0.590/678-99x-06-0474 ISSN 678-99X Inferences on the effects of selection for feed conversion over meat quality traits in broiler José
More informationINTRODUCTION. H. C. Lee, M. A. Erasmus, J. C. Swanson, H. G. Hong, and I. Kang,,1
Improvement of turkey breast meat quality and cooked gel functionality using hot-boning, quarter sectioning, crust-freeze-air-chilling and cold-batter-mincing technologies H. C. Lee, M. A. Erasmus, J.
More informationUpdate on PSE in Poultry Meat. Christine Z. Alvarado, Ph.D. Department of Animal and Food Sciences Texas Tech University
Update on PSE in Poultry Meat Christine Z. Alvarado, Ph.D. Department of Animal and Food Sciences Texas Tech University Meat Quality Attributes influenced by postmortem muscle metabolism: Color Water Holding
More informationThe Effect of Broiler Breast Meat Color on ph, Moisture, Water-Holding Capacity, and Emulsification Capacity
The Effect of Broiler Breast Meat Color on ph, Moisture, Water-Holding Capacity, and Emulsification Capacity M. Qiao, D. L. Fletcher 1, D. P. Smith, and J. K. Northcutt Department of Poultry Science, University
More informationEffects of Diet and Stress Mimicked by Corticosterone Administration on Early Postmortem Muscle Metabolism of Broiler Chickens
Effects of Diet and Stress Mimicked by Corticosterone Administration on Early Postmortem Muscle Metabolism of Broiler Chickens H. Lin, 1 S. J. Sui, H. C. Jiao, K. J. Jiang, J. P. Zhao, and H. Dong Department
More informationMeat quality in fast-growing broiler chickens
doi:10.1017/s0043933915000367 Meat quality in fast-growing broiler chickens M. PETRACCI*, S. MUDALAL, F. SOGLIA and C. CAVANI Department of Agricultural and Food Sciences, Alma Mater Studiorum - University
More informationResearch Note INCIDENCE AND DEGREE OF SEVERITY OF DEEP PECTORAL IN COMMERCIAL GENOTYPES OF BROILERS'- 2. J. Agrie. Univ. P.R. 98(2): (2014)
Research Note INCIDENCE AND DEGREE OF SEVERITY OF DEEP PECTORAL IN COMMERCIAL GENOTYPES OF BROILERS'- 2 MYOPATHY Héctor L. Santiago-Anadón 3, José C. Torres 4 and José A. Orama 6 J. Agrie. Univ. P.R. 98(2):195-199
More informationGas stunning and quality characteristics of turkey breast meat
Gas stunning and quality characteristics of turkey breast meat M. BIANCHI*, M. PETRACCI and C. CAVANI Faculty of Agriculture, Department of Food Science, Alma Mater Studiorum - University of Bologna, P.zza
More informationEffect of the Halothane and Rendement Napole Genes on Carcass and Meat Quality Characteristics of Pigs.
Effect of the Halothane and Rendement Napole Genes on Carcass and Meat Quality Characteristics of Pigs. Daniel N. Hamilton, Mike Ellis, K. Douglas Miller, Floyd K. McKeith, and Douglas F. Parrett Department
More informationEffect of electrical stunning current and frequency on meat quality, plasma parameters, and glycolytic potential in broilers
Effect of electrical stunning current and frequency on meat quality, plasma parameters, and glycolytic potential in broilers L. Xu, L. Zhang, H. Y. Yue, S. G. Wu, H. J. Zhang, F. Ji, and G. H. Qi1 Key
More informationRNA-SEQUENCING ANALYSIS OF WOODEN BREAST DISEASE: CHARACTERIZATION OF A NOVEL MUSCLE DISEASE IN CHICKENS
RNA-SEQUENCING ANALYSIS OF WOODEN BREAST DISEASE: CHARACTERIZATION OF A NOVEL MUSCLE DISEASE IN CHICKENS THROUGH DIFFERENTIAL GENE EXPRESSION AND PATHWAY ANALYSIS by Marie F Mutryn A thesis submitted to
More informationCorrelated Response to Selection and Effects of Pre-Slaughter Environment on Meat Quality in Broilers Divergently Selected for Muscle Color
University of Arkansas, Fayetteville ScholarWorks@UARK Theses and Dissertations 8-2014 Correlated Response to Selection and Effects of Pre-Slaughter Environment on Meat Quality in Broilers Divergently
More informationInfluence of the season of the year on some technological. parameters and ultrastructure of PSE, normal and DFD chicken
Influence of the season of the year on some technological parameters and ultrastructure of PSE, normal and DFD chicken breast muscles Lesiow Tomasz*, Szmanko Tadeusz, Korzeniowska Ma gorzata, Bobak ukasz,
More informationCONVERSION OF MUSCLE INTO MEAT 4 TH YEAR VETERINARY STUDENTS
CONVERSION OF MUSCLE INTO MEAT 4 TH YEAR VETERINARY STUDENTS Homeostasis All organs and systems in a living state operate to maintain an internal environment under which they can perform their functions
More informationTHE EFFECT OF PERIOD FROM CATCHING OF TURKEYS TO SLAUGHTERING ON BREAST MEAT PSE INCIDENCE
THE EFFECT OF PERIOD FROM CATCHING OF TURKEYS TO SLAUGHTERING ON BREAST MEAT PSE INCIDENCE LUCIE KUPCIKOVA, VOJTECH ANDERLE, MARTINA LICHOVNIKOVA Department of Animal Breeding Mendel University in Brno
More informationCreatine Monohydrate and Glucose Supplementation to Slow- and Fast- Growing Chickens Changes the Postmortem ph in Pectoralis Major
Creatine Monohydrate and Glucose Supplementation to Slow- and Fast- Growing Chickens Changes the Postmortem ph in Pectoralis Major P. M. Nissen 1 and J. F. Young Department of Food Science, Danish Institute
More informationGenotype x environment interactions in poultry with special reference to genotype nutrition interactions Introduction
Genotype x environment interactions in poultry with special reference to genotype nutrition interactions Peter Horn, University of Kaposvár, Faculty of Animal Science 7400 Kaposvár, Guba S. str. 40. E-mail:
More informationEFFECT OF STRAIN ON GROWTH, CARCASS CHARACTERISTICS AND MEAT QUALITY OF BROILERS REARED FOR 12 WEEKS.
EFFECT OF STRAIN ON GROWTH, CARCASS CHARACTERISTICS AND MEAT QUALITY OF BROILERS REARED FOR 12 WEEKS. Chukwuka Okwunna Kosarachukwu*, Oscar Okechukwu Micheal Iheshiulor, Apeh Omede, Prince Ifeanyi Ogbuewu.
More informationCommercial Approaches to Genetic Selection for Growth and Feed Conversion in Domestic Poultry
Commercial Approaches to Genetic Selection for Growth and Feed Conversion in Domestic Poultry D. A. EMMERSON1 Campbell Soup Company, P.O. Box 719, Farmington, Arkansas 72762 Received for publication July
More informationEffect of a free-range raising system on growth performance, carcass yield, and meat quality of slow-growing chicken 1
Effect of a free-range raising system on growth performance, carcass yield, and meat quality of slow-growing chicken 1 K. H. Wang, 2 S. R. Shi, T. C. Dou, and H. J. Sun Poultry Institute, Chinese Academy
More informationGENETIC-ECONOMICS OF CHICKEN MEAT PRODUCTION. IRA F. CARTE, Ph.D. Director, Primary Breeder Division Perdue Farms, Inc. Salisbury, Md U.S.A.
GENETIC-ECONOMICS OF CHICKEN MEAT PRODUCTION IRA F. CARTE, Ph.D. Director, Primary Breeder Division Perdue Farms, Inc. Salisbury, Md. 21801 U.S.A. SUMMARY Data are presented to demonstrate the realistic
More information1993 Poultry Science 72: Received for publication January 4, Accepted for publication April 26, 1993.
Effects of Electric Treatments and Wing Restraints on the Rate of Post-Mortem Biochemical Changes and Objective Texture of Broiler Pectoralis Major Muscles Deboned After Chilling C. E. LYON and J. A. DICKENS
More informationEffects of the primary process on further processing
Effects of the primary process on further processing R.W. KRANEN* and M.E.T. van ESBROECK Stork PMT B.V. Poultry Processing Systems, Handelstraat 3, NL- 5831 AV, Boxmeer, The Netherlands *roland.kranen@stork.com
More informationEffect of storage on desmin degradation and physico-chemical properties of poultry breast meat
Effect of storage on desmin degradation and physico-chemical properties of poultry breast meat D. WOJTYSIAK 1 and K. POŁTOWICZ 2 1 Department of Reproduction and Animal Anatomy, Agricultural University,
More informationPROCESSING AND PRODUCTS. Rigor Mortis Development at Elevated Temperatures Induces Pale Exudative Turkey Meat Characteristics
PROCESSING AND PRODUCTS Rigor Mortis Development at Elevated Temperatures Induces Pale Exudative Turkey Meat Characteristics S. R. MCKEE and A. R. SAMS1 Department of Poultry Science, Texas A&M University
More informationPhysical and Biochemical Factors Affecting Breast Fillet Tenderness in Broilers Reared For Divergent Market Demands
University of Arkansas, Fayetteville ScholarWorks@UARK Theses and Dissertations 12-2013 Physical and Biochemical Factors Affecting Breast Fillet Tenderness in Broilers Reared For Divergent Market Demands
More informationPROCESSING, PRODUCTS, AND FOOD SAFETY
PROCESSING, PRODUCTS, AND FOOD SAFETY Effects of constant and cyclic heat stress on muscle metabolism and meat quality of broiler breast fillet and thigh meat Z. Y. Zhang, 1 G. Q. Jia, 1 J. J. Zuo, Y.
More informationRigor Mortis Development in Turkey Breast Muscle and the Effect of Electrical Stunning
Rigor Mortis Development in Turkey Breast Muscle and the Effect of Electrical Stunning C. Z. Alvarado and A. R. Sams 1 Texas A&M University, Department of Poultry Science, College Station, Texas 77843-2472
More informationPROCESSING AND PRODUCTS. Breast Meat Quality and Composition in Unique Chicken Populations 1
PROCESSING AND PRODUCTS Breast Meat Quality and Composition in Unique Chicken Populations 1 S. M. Lonergan,*,2 N. Deeb,* C. A. Fedler, and S. J. Lamont* *Department of Animal Science and Department of
More informationABSTRACT Research concerning the qualitative characterization of turkey meat by traceability analysis
ABSTRACT PhD thesis entitled Research concerning the qualitative characterization of turkey meat by traceability analysis is structured in two distinct parts: data from literature and the one represented
More informationEffects of postmortem muscle temperature and time on the water-holding capacity of turkey muscle
Retrospective Theses and Dissertations Iowa State University Capstones, Theses and Dissertations 1987 Effects of postmortem muscle temperature and time on the water-holding capacity of turkey muscle Michael
More informationBig-bird programs: Effect of strain, sex, and debone time on meat quality of broilers
Big-bird programs: Effect of strain, sex, and debone time on meat quality of broilers V. B. Brewer,* V. A. Kuttappan,* J. L. Emmert, J.-F. C. Meullenet,* and C. M. Owens * 1 * Department of Poultry Science,
More informationGrowth and Characterization of Individual Backfat Layers and Their Relationship to Pork Carcass Quality
Introduction Growth and Characterization of Individual Layers and Their Relationship to Pork Carcass Quality J.M. Eggert, A.P. Schinckel, S.E. Mills, J.C. Forrest, D.E. Gerrard, E.J. Farrand, B.C. Bowker,
More informationIndex. calorimetry 422 cancer
Index absorption 84-85 acceptance testing see product acceptability evaluation additives 6 adipose tissue 227-231 affective testing see product acceptability evaluation aging effects on olfaction 174-175
More informationBroiler performance and the effects of carcass weight, broiler sex, and postchill carcass aging duration on breast fillet quality characteristics
2010 Poultry Science Association, Inc. Broiler performance and the effects of carcass weight, broiler sex, and postchill carcass aging duration on breast fillet quality characteristics A. Y. Abdullah 1
More informationBreast meat quality of chickens with divergent growth rates and its relation to growth curve parameters
https://doi.org/10.5194/aab-60-427-2017 Author(s) 2017. This work is distributed under the Creative Commons Attribution 4.0 License. Open Access Breast meat quality of chickens with divergent growth rates
More informationMeat Quality of Slow- and Fast-Growing Chicken Genotypes Fed Low- Nutrient or Standard Diets and Raised Indoors or with Outdoor Access
Meat Quality of Slow- and Fast-Growing Chicken Genotypes Fed Low- Nutrient or Standard Diets and Raised Indoors or with Outdoor Access A. C. Fanatico, P. B. Pillai, J. L. Emmert, and C. M. Owens 1 Center
More informationConsumer Attitudes Towards Color and Marbling of Fresh Pork
Author: Dr. M. Susan Brewer, University of Illinois Reviewer: Dr. Melvin Hunt, Kansas State University National Pork Board P O R K Q U A L I T Y American Meat Science Association Consumer Attitudes Towards
More informationSession Quality of products
PROCEEDINGS OF THE 11 th WORLD RABBIT CONGRESS Qingdao (China) - June 15-18, 2016 ISSN 2308-1910 Session Quality of products Moumen S., Melizi M., Zerrouki N. THE EVALUATION OF ORGANOLEPTIC PARAMETERS
More informationManipulating Pork Quality through Production and Pre-Slaughter Handling
Manipulating Pork Quality through Production and Pre-Slaughter Handling Nather Aziz Maple Leaf Pork, 2010 Winston Park Drive, Suite 200, Oakville, ON L6H 5R7 Email: azizna@ mapleleaf.ca Summary Pre-slaughter
More informationThe effects of feeding distillers dried grains with solubles on broiler meat quality
The effects of feeding distillers dried grains with solubles on broiler meat quality A. Corzo,* M. W. Schilling, 1 R. E. Loar II,* V. Jackson, S. Kin, and V. Radhakrishnan * Department of Poultry Science,
More information2011 North Dakota State Meat CDE Written Test
2011 North Dakota State Meat CDE Written Test Do not write on this test, mark your answers on the Grade Master answer card. Make dark marks. Erase completely to change. 1. Which vitamin, important in the
More informationThe Relationship of Broiler Breast Color to Meat Quality and Shelf-Life
The Relationship of Broiler Breast Color to Meat Quality and Shelf-Life C. D. ALLEN, D. L. FLETCHER,1 J. K. NORTHCUTT, and S. M. RUSSELL Department of Poultry Science, The University of Georgia, Athens,
More informationSession Breeding and Genetics
PROCEEDINGS OF THE 11 th WORLD RABBIT CONGRESS Qingdao (China) - June 15-18, 2016 ISSN 2308-1910 Session Breeding and Genetics Kasza R., Donkó T., Szendrő Zs., Radnai I., Gerencsér Zs., Kacsala L., Farkas
More informationCHEMICAL COMPOSITION AND QUALITY OF TURKEY- BROILER MEAT FROM CROSSES OF LAYER LIGHT (LL) AND MEAT HEAVY (MH) TURKEY
Trakia Journal of Sciences, No 2, pp 142-147, 2016 Copyright 2016 Trakia University Available online at: http://www.uni-sz.bg ISSN 1313-7050 (print) ISSN 1313-3551 (online) doi:10.15547/tjs.2016.02.004
More informationRESEARCH OPINIONS IN ANIMAL & VETERINARY SCIENCES PRINT ISSN , ONLINE ISSN
RESEARCH OPINIONS IN ANIMAL & VETERINARY SCIENCES PRINT ISSN 2221-1896, ONLINE ISSN 2223-0343 www.roavs.com Effect of dehydrated Spirulina platensis on performances and meat quality of broilers A. Raach-Moujahed
More informationPROCESSING, PRODUCTS, AND FOOD SAFETY. Marination Pressure and Phosphate Effects on Broiler Breast Fillet Yield, Tenderness, and Color 1
PROCESSING, PRODUCTS, AND FOOD SAFETY Marination Pressure and Phosphate Effects on Broiler Breast Fillet Yield, Tenderness, and Color 1 D. P. Smith 2 and L. L. Young USDA, Agricultural Research Service,
More informationThe Role of Carcass Chilling in the Development of Pork Quality
Authors: Dr. Elisabeth Huff-Lonergan Jennie Page Iowa State University Reviewer: Dr. Roger Johnson, Farmland Foods National Pork Producers Council P O R K Q U A L I T Y American Meat Science Association
More informationMUSCLE STRUCTURE AND WATER RETENTION IN FRESH AND COOKED MEAT PRODUCTS
MUSCLE STRUCTURE AND WATER RETENTION IN FRESH AND COOKED MEAT PRODUCTS Project Report Reference: 2013-5009 Date: 14 November 2017 Project Description Raw meat is cooked to achieve a palatable and safe
More informationBREAST MYOPATHIES IN COMMERCIAL BROILERS
BREAST MYOPATHIES IN COMMERCIAL BROILERS David R. Ledoux Professor Emeritus - Animal Sciences University of Missouri, Columbia MO Email: Ledouxd@missouri.edu In past 30 years Introduction - 1 Live weight
More informationResearch Notes. Effects of Post-Mortem Time Before Chilling and Chilling Temperatures on Water-Holding Capacity and Texture of Turkey Breast Muscle 1
Research Notes Effects of Post-Mortem Time Before Chilling and Chilling Temperatures on Water-Holding Capacity and Texture of Turkey Breast Muscle 1 M. T. LESIAK,* D. G. OLSON,,2 C. A. LESIAK,* and D.
More information(Key Words: Implants, Holstein, Tenderness, Yields, Beef.)
EFFECTS OF AGE-CLASS AND IMPLANT PROTOCOL ON HOLSTEIN STEER CARCASS DESIRABILITY B. A. Gardner 1, T.L. Gardner 1, H. G. Dolezal 2, K. K. Novotny 3, M. Moldenhauer 4, and D. M. Allen 5 Story In Brief Ten
More informationTECHNIQUES TO EVALUATE MEAT COMPOSITION AND QUALITY
TECHNIQUES TO EVALUATE MEAT COMPOSITION AND QUALITY Dr. Ma. ÀNGELS OLIVER Finca Camps i Armet, s/n 17121 Monells (Girona) MEAT QUALITY CAN BE DEFINED WITH THE FOLLOWING PARAMETERS: ph Co lo r Water Holding
More informationCHANGES IN QUALITY OF PARENTS STOCK HENS MEAT DURING CHILLED STORAGE
food SCIENCES CHANGES IN QUALITY OF PARENTS STOCK HENS MEAT DURING CHILLED STORAGE Latvia University of Agriculture e-mail: k.ramane@inbox.lv, ruta.galoburda@llu.lv Abstract The aim was to study changes
More informationCurrent advances in proteomic analysis and its use for the resolution of poultry meat quality problems
Current advances in proteomic analysis and its use for the resolution of poultry meat quality problems H. RÉMIGNON*, C. MOLETTE and R. BABILE Department of Animal Science, Ecole Nationale Supérieure Agronomique
More informationAgenda. Focus on Flavor. Sensory Characteristics 9/5/12. PorkBridge 2009 November 5 th Session Packer Perspective on Quality of Hogs
2009-10 Grow-Finish Educational Series A world of knowledge brought directly to you Thank you for participating in PorkBridge 2009-10. To start the presentation, advance one slide by pressing enter or
More informationBody Composition and Sensory Characteristics of Pork from CLA-Fed Pigs
Body Composition and Sensory Characteristics of Pork from CLA-Fed Pigs R.L. Thiel-Cooper, graduate research assistant, F.C. Parrish, Jr., professor, Animal Science and Food Science and Human Nutrition,
More informationRelationship between glycolytic potential and technological quality of meat and dry-cured Parma ham in the Italian heavy pig
Relationship between glycolytic potential and technological quality of meat and dry-cured Parma ham in the Italian heavy pig Nanni Costa L., Lo Fiego D.P., Pantano A., Russo V. in Almeida J.A. (ed.), Tirapicos
More informationImproved texture of breast meat after a short finishing feeding period of broilers in an organic free-range system
Improved texture of breast meat after a short finishing feeding period of broilers in an organic free-range system M. THERKILDSEN 1*, K. HORSTED 2 and S. STEENFELDT 3 1 Department of Food Science, Aarhus
More informationProtein requirements for growth, feed efficiency, and meat production in growing mule ducks
2012 Poultry Science Association, Inc. Protein requirements for growth, feed efficiency, and meat production in growing mule ducks E. Baéza,* M. D. Bernadet, and M. Lessire * * INRA, UR83 Recherches Avicoles,
More informationPHYSIOLOGYCAL EFFECTS OF THE VEGETAL FAT ENRICHED FORAGES ON THE RABBIT SKELETAL MUSCLE COMPOSITION AND STRUCTURE
Scientific Works. Series C. Veterinary Medicine. Vol. LIX (3) ISSN 2065-1295, ISSN Online 2067-3663, ISSN-L 2065-1295 PHYSIOLOGYCAL EFFECTS OF THE VEGETAL FAT ENRICHED FORAGES ON THE RABBIT SKELETAL MUSCLE
More informationEFFECTS OF BREED OF SIRE AND AGE-SEASON OF FEEDING ON MUSCLE TENDERNESS IN THE BEEF CHUCK
EFFECTS OF BREED OF SIRE AND AGE-SEASON OF FEEDING ON MUSCLE TENDERNESS IN THE BEEF CHUCK K L. Christensen, D. D. Johnson, D. D. Hargrove, R. L. West and T. T. Marshall SUMMARY Steers (n = 59) produced
More informationAchieving Export Quality Pork
Achieving Export Quality Pork Heather L. Bruce Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5; Email: hbruce@ualberta.ca Introduction The Canadian
More informationThe Influence of Delayed Chilling on Beef Tenderness
The Influence of Delayed Chilling on Beef Tenderness P. A. Will, R. L. Henrickson, R. D. Morrison Story in Brief The removal of muscle and muscle systems before initial chilling of the bovine carcass has
More informationElectrical stunning of pigs using high frequency electrical currents
Electrical stunning of pigs using high frequency electrical currents Clyde Daly Programme Leader Meat Science AgResearch New Zealand Abstract Generally, the preslaughter electrical stunning of pigs produces
More informationComparison of breast muscle traits and meat quality characteristics in 2 commercial chicken hybrids
Comparison of breast muscle traits and meat quality characteristics in 2 commercial chicken hybrids M. Petracci,* 1 F. Sirri,* M. Mazzoni, and A. Meluzzi * * Department of Agricultural and Food Sciences,
More informationEFFECTS OF VITAMINS AND MINERAL PROTEINATES ON GROWTH PERFORMANCE AND PORK QUALITY IN FINISHING PIGS
Swine Day 2000 Contents EFFECTS OF VITAMINS AND MINERAL PROTEINATES ON GROWTH PERFORMANCE AND PORK QUALITY IN FINISHING PIGS J. S. Park, J. D. Hancock, D. H. Kropf, K. A. Hachmeister, R. H. Hines, C. L.
More informationDeutscher Tropentag 2002 Witzenhausen, October 9-11, 2002
Deutscher Tropentag 2002 Witzenhausen, October 9-11, 2002 Conference on International Agricultural Research for Development A Comparative Study of Thai Native Chicken and Broiler on Productive Performance,
More informationW. Berry, D. Bourassa, J. Davis, J. Hess, J. Johnson, A. Morey, R. Wallace Auburn University Department of Poultry Science
Advancements in Poultry Stunning W. Berry, D. Bourassa, J. Davis, J. Hess, J. Johnson, A. Morey, R. Wallace Auburn University Department of Poultry Science Purpose and Goals of Stunning An effective stunning
More informationPredicting Tenderness in Beef Carcasses by Combining Ultrasound and Mechanical Techniques
Predicting Tenderness in Beef Carcasses by Combining Ultrasound and Mechanical Techniques A.S. Leaflet R1333 Gene H. Rouse, professor of animal science, Doyle Wilson, professor of animal science, Mehmet
More informationph as a Predictor of Flavor, Juiciness, Tenderness and Texture in Pork from Pigs in a Niche Market System
Animal Industry Report AS 653 ASL R2181 2007 as a Predictor of Flavor, Juiciness, Tenderness and Texture in Pork from Pigs in a Niche Market System Maro Ibarburu Iowa State University James B. Kliebenstein
More informationCarcass characteristics of two different rooster breeds (Mos and Sasso T-44) slaughtered at 10 months
Carcass characteristics of two different rooster breeds (Mos and Sasso T-44) slaughtered at 10 months R. Montes 1, D. Franco 1, C.J. Rivero 2, M. Fernández 1, L. Purriños 1 and J.M. Lorenzo 1 1 Meat Technology
More informationAuthors: Key Words: Vitamin E, Vitamin D 3, Shelf-Life, Tenderness, Beef Color
1999 Animal Science Research Report Authors: EFFECTS OF DIETARY SUPPLEMENTATION OF FEEDLOT STEERS WITH VITAMINS E AND D 3 ON LIVE PERFORMANCE, CARCASS TRAITS, SHELF-LIFE ATTRIBUTES AND LONGISSIMUS MUSCLE
More informationIMPLANT EFFECTS ON CARCASS COMPOSITION AND MEAT QUALITY AS AFFECTED BY DIET
IMPLANT EFFECTS ON CARCASS COMPOSITION AND MEAT QUALITY AS AFFECTED BY DIET P. L. McEwen 1 and I.B. Mandell 2 1 Department of Animal & Poultry Science, Ridgetown College - University of Guelph 2 Department
More informationAN INVESTIGATION OF POSSIBLE CONTRIBUTORS TO AND CHARACTERISTICS OF WHITE STRIATIONS IN BROILER BREAST FILLETS MELISSA ASHLEY LANDRUM
AN INVESTIGATION OF POSSIBLE CONTRIBUTORS TO AND CHARACTERISTICS OF WHITE STRIATIONS IN BROILER BREAST FILLETS by MELISSA ASHLEY LANDRUM (Under the Direction of GENE M. PESTI) ABSTRACT White breast striations
More informationThe Influence of Nutrition, Sex and Slaughter Age on Characteristics of Pectoralis Major Muscle at Broiler Chickens Ross-308
The Influence of Nutrition, Sex and Slaughter Age on Characteristics of Pectoralis Major Muscle at Broiler Chickens Ross-308 Adela Marcu 1, Gabi Dumitrescu 1, Lavinia Ștef 1, Liliana Petculescu Ciochină
More informationThe Relationship of Broiler Breast Meat Color and ph to Shelf-Life and Odor Development
The Relationship of Broiler Breast Meat Color and ph to Shelf-Life and Odor Development C. D. ALLEN, S. M. RUSSELL,1 and D. L. FLETCHER Department of Poultry Science, The University of Georgia, Athens,
More informationENVIRONMENT, WELL-BEING, AND BEHAVIOR
ENVIRONMENT, WELL-BEING, AND BEHAVIOR Cone restraining and head-only electrical stunning in broilers: Effects on physiological responses and meat quality E. Lambooij, 1 H. G. M. Reimert, M. T. W. Verhoeven,
More informationSelection of Young Broiler Breeders for Semen Quality Improves Hatchability in an Industry Field Trial 1
2002 Poultry Science Association, Inc. Selection of Young Broiler Breeders for Semen Quality Improves Hatchability in an Industry Field Trial 1 H. M. Parker and C. D. McDaniel 2 Poultry Science Department,
More informationEFFECTS OF INCREASING DIETARY DRIED DISTILLERS GRAINS WITH SOLUBLES AND GLYCEROL ON PORK LOIN QUALITY 1,2
Swine Day 008 EFFECTS OF INCREASING DIETARY DRIED DISTILLERS GRAINS WITH SOLUBLES AND GLYCEROL ON PORK LOIN QUALITY, A. N. Gipe, T. A. Houser, A. W. Duttlinger, M. D. Tokach, S. S. Dritz, J. M. DeRouchey,
More informationSUPPLEMENTAL VITAMIN D 3 AND BEEF TENDERNESS
SUPPLEMENTAL VITAMIN D 3 AND BEEF TENDERNESS 1999 Animal Science Research Report Authors: Story in Brief Pages 59-66 S.S. Swanek, N.A. Elam, J.B. Morgan, F.N. Owens, D.R. Gill, C.A. Strasia, H.G. Dolezal
More informationEFFECTS OF SUPPLEMENTAL VITAMIN D 3 ON MEAT TENDERNESS 1
EFFECTS OF SUPPLEMENTAL VITAMIN D 3 ON MEAT TENDERNESS 1 S. S. Swanek 2, J.B. Morgan 3, F.N. Owens 5, H.G. Dolezal 4, and D.R. Gill 5 Story In Brief Two studies were conducted to evaluate the effects of
More informationPROCESSING AND PRODUCTS
PROCESSING AND PRODUCTS Bleedout Efficiency, Carcass Damage, and Rigor Mortis Development Following Electrical Stunning or Carbon Dioxide Stunning on a Shackle Line 1 I. S. KANG and A. R. SAMS2 Department
More informationEffects of Storage Time on the Quality of Local Chicken Meat
Effects of Storage Time on the Quality of Local Chicken Meat *S.H. Mbaga 1, Y.D. Sanka 2 A.M. Katule 1 and D. Mushi 1 1 Sokoine University of Agriculture, Department of Animal Science and Production, P.
More information