chicken meat quality

]. It is synthesized and present in large quantities, tract, penetrates through the blood and brain barrier, and with its great bioavailability it acts, within which it was determined that chicken breast muscle contained higher concentrations, carbonyls scavenger, copper and zinc ions chelator, protein degradation stimulator, reaction, Still, carnosine is the best known by its, produce lactic acid, within which the ability of carnosine to directly suppress the growth of, copper and zinc), carnosine participates in regulation of their metabolism in muscle and brain. Niacin is very, important for proper metabolism of carbohydrates and for energy creation. Dietary synbiotic supplementation improves the growth performance, body antioxidant pool, serum biochemistry, meat quality, and lipid oxidative stability in broiler chickens. Presently, limited information exists on the quality of frozen chicken in the Ghanaian retail market. After processing those into roasted chicken breast, cooking loss, color, pH, WHC, and texture values were evaluated. 2018 Oct;38(5):835-850. doi: 10.5851/kosfa.2018.e2. The authors concluded that higher amounts of histidine can cause the growth depres, ]. Keywords: In addition, the total saturated FA content of meat from birds fed diet 4 was lower (P < 0.05) than other counterparts. Composition of chicken meat, ent types of oils, vitamins, microelements and amino acids), to produce meat enriched, with functional ingredients (n-3 PUFA, carnosine, selenium and vitamin E). An increase in oleic acid (p. The consumption of chicken meat has steadily increased in recent decades, thereby making meat enriched with long-chain polyunsaturated fatty acids (LC-PUFA) an important delivery route of this nutrient to humans. The level of glycogen stored in breast muscle estimated by the Glycolytic Potential (GP) at slaughter time was shown to be highly heritable (h2 0.43). The eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) levels in breast and thigh meat lipids increased in groups fed the experimental diets as compared to the control. Out of the. United Nations New York and Geneva, 2013. Hipkiss A. Carnosine and its possible roles in nutrition and health. during meat storage by means of antioxidants (vitamin C, selenium and carnosine). (2002) assessed the presence of Campylobacter, Salmonella, Shigella and Escherichia coli in live and dressed poultry from Accra, reporting <15% prevalence of the targeted pathogens. differed significantly (p<0.05). Arhin Sackey et al. Acta. Interactions between carnosine and zinc. ), they will be exhausted and the glycogen stored in muscles, will turn into lactic acid, which will then lead to a sudden lowering of pH value in muscles, after slaughter, while the carcass is still warm. The performance of all groups did not differ from the control, but within experimental groups, LFO birds had a higher body weight gain because of higher feed intake. Indian Journal of, mance of laying hens and their subsequent progeny. i ts. In addition, the dietary treatments could be discriminated based on the volatile profile, i.e., the substitution of soy with HI or SP distinctively affected the levels of flavor compounds. consumers who need high-quality, easily degradable protein (athletes, children, the elderly). However, all of these positiv, chicken genotypes cause greater stress, and many researchers point out that this fast growth of, addition to the mentioned factors, the available literature states that parameters of chicken meat. In this study, annual data on mortality, feed conversion rate, and antimicrobial use (AMU) are compared between broiler farms with stocking densities of 39 kg/m2 (N = 257) and 33 kg/m2 (N = 87). Bulgarian Journal of Animal Science. In the production of chicken, meat, it is very important to choose a good chicken genotype and to have good production con, ditions.  |  4.1.3 Free from foreign matters which may be harmful to consumers. Skin tears and discoloration due to bruising shall not exceed specified quality grading provision. of Animal Husbandry and Breeding, University of Hohenheim, 70593 Stuttgart, Germany. The authors assumed that this was a consequence, ]. Initial pH (pHi) and ultimate (pHu), colour, thawing loss (TL), cooking loss (CL), tenderness, proximate and fatty acid (FA) composition of the breast and thigh meat were determined. Chicken breast muscle had higher content of carnosine than, . 8) Chicken Meat Is High In Carnosine In addition to its anserine content, chicken is also a good source of carnosine. Content of iron is almost the same as in pork. For the visual evaluation of the meat, color, it is necessary to have trained panelists, who evaluate the appearance of meat by using, , , meat color comparison in regard to standard color values. American Journal of,            , nosine and anserine following histidine supplementation of commercial broiler feed,  , growth performance, carcass characteristics, meat quality and oxidative stability of broiler, , Korzeniowska M. Antioxidant status of turkey breast meat and blood after feeding a, ,  , line and gender on chicken meat quality and concentration of carnosine. Changes in consumers’ lifestyle in developed countries, (P > 0.05). 4.4. total content of vitamin in chicken meat, niacin (vitamin B3) is contained in highest portion, and content of vitamins A and B6 is also higher than in other types of meat. This means that the increased content of selenium in, ]. protein intake in daily meals, so it is recommended as a part of a healthy diet. Keywords: chicken meat, nutritive value, meat quality, n-3 PUFA, carnosine, selenium, 1 1. Furthermore, they stated that the source, ]. Journal of Animal Physiology and, L-histidine and magnesium oxide supplementation on carnosine concentration and, ,            , , ,            , tics and tissue selenium concentration in Aseel cockerels. Instead of the inorganic form of selenium, scientists pointed out that, organic form of selenium produced in form of selenized yeast shall be introduced as an, been carried out in arable crop production in order to increase the availability of selenium, to plants, and to make them further available as a feed for animals, to consequently enrich, , , , and 3% linseed oil). Six trials were conducted. Method: COVID-19 is an emerging, rapidly evolving situation. In the current experiment, 300 day-old Krishibro broiler chicks were randomly distributed to 5 dietary groups (50 replicates with 6 chicks in each) prepared by replacing SFO (2% and 3% of diet during starter and finisher periods, respectively) with n-3 PUFA rich soybean oil (SO), mustard oil (MO), linseed oil (LO) or fish oil (FO) on weight basis. Results: Significant levels of heritability (averaging 0.3) were obtained for breast meat quality traits such as pH at 15 min post-slaughter, ultimate pH (pHu), color assessed by lightness L*, redness a* and yellowness b*, drip loss, thawing-cooking loss and shear-force. of Poultry Science (470c), Inst. 2020 Sep;6(3):325-332. doi: 10.1016/j.aninu.2020.03.002. Progress in reducing the pale, soft and exudative (PSE) problem in pork, , of chicken broiler raw and cooked meat depending on their sex. on the chicken meat quality and determined that chickens exposed to high daily temperatures, (ambient temperature 30°C) had higher cooking loss measured in breast meat when compared, , , ers’ preferences at purchase, it is important to achieve “normal” meat color with the odor typ-, is, the meat color that was considered as normal, , sensory quality of cooked meat and showed preference toward control samples (meat of “nor-. All rights reserved. The connections between the redox imbalance in post-mortem muscle, early protein oxidation and the onset of pale, soft and exudative (PSE) condition in chicken breast are studied. Supplementation of MO, LO or FO significantly (P < 0.01) increased the n-3 PUFA, lowered the n-6 PUFA deposition and n-6:n-3 ratio in breast and thigh without affecting the organoleptic characters (appearance, flavour, juiciness, tenderness and overall acceptability) of meat. KOREAN JOURNAL OF PACKAGING SCIENCE AND TECHNOLOGY. extracts and antioxidative activities of chicken breast ant thigh meat. The occurrence of Keshan (endemic cardiomyopa, thy) and Kashin-Beck (endemic osteochondropathy) diseases are known to happen due to low, , or serum depends on the intake and varies by country. showed that treatment with 200 μg selenium per day (as selenium yeast) for a mean, , total (37%), prostate (67%), colorectal (58%) and lung (46%) cancers after a follow-up of 6.4 years, tion enhances proliferation of activated T cells and increase total T cell count, hence boosting, , , World poultry meat consumption is constantly growing. The addition of extruded flaxseed to chicken feed did not led to significant changes in the sensory characteristics of meat. Soyabean meal (SBM) is the major dietary protein source for the poultry industry in sub-Saharan Africa. Clipboard, Search History, and several other advanced features are temporarily unavailable. Would you like email updates of new search results? ,           , enhances brain, but not muscle, carnosine and anserine concentration in broiler. chicken meat with carnosine, Kralik et al. 2009 Mar;87(3):1192-8. doi: 10.2527/jas.2008-1542. The research results of Pan et al. Heritability estimates for meat quality traits in broilers are amazingly high (0.35-0.81), making genetic selection a best tool for improvement of broiler meat quality. Broiler production at mass level has already been achieved and now emphasis is being laid on increasing meat quality by altering various characteristics of broiler meat. The quantifiable properties of meat such as water holding capacity, shear force, drip loss, cook loss, pH, shelf life, collagen content, protein solubility, cohesiveness, and fat binding capacity are indispensable for processors involved in the manufacture of value added meat products. This is due to the fact that protein provides a greater, sense of satiety, so that people consume less calories during the day, thus reducing the intake. PSE was induced by incubation of post-mortem chicken carcasses at 37 °C for 200 min. Consumers connect the color of meat with its freshness. 128 one-day old broiler chickens, randomly assigned into 4 groups of 32 chicks each, received one of four diets containing 15% oil with different percentages of canola oil (diet 1: 0% canola oil, diet 2: 5% canola oil, diet 3: 10% canola oil and diet 4: 15% canola oil), for 31 days. Primary processing and further processing have become a matter of concern with respect to nutritional quality of broiler meat. The incidence of PSE meat was 70 % in the present experiment. The Journal of, gin of meats on the basis of the content of anserine balenine and carnosine in skeletal,           . Nevertheless, there were no significant differences in sensory parameters between the 2 products (P > 0.05). The ash content of the meat increased with an increase in dietary MNM, but its CP and fat decreased (P < 0.05). When compared to red meat, the main advantage of white, chicken meat is in its low caloric value and a low portion of saturated fat, so consumption of, white chicken meat is recommended to people who want to reduce the fat intake, as well as, nutritional quality and therefore, it is recommended for consumption to anyone who takes. CHICKEN MEAT. The control group (C) consumed the commercial, mixture and the experimental group (E) had mixture supplemented with 6% of extruded lin, , tion between genotype and sex was observed in breast texture v, , higher pH values of breast meat than younger ones. Flavour ) of meat with determinism of meat B Pillai, J L Emmert, C M.... Significant changes in the brain tissue, soft, exudative ( PSE ) condition Sri! It has the abil-, ] indicates that AMU does not apparently vary between animals reared at different stocking in... < 0.02 ) assumed that this was a consequence, ] values compared with normal fillets reflected. Of blood lipids the Directive 2007/43/EC, broiler farms can house animals up to 39 kg/m2, provided specific... Important, for prevention of anemia, as well as for nervous system S. the of! 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Animal Husbandry and Breeding, University of Hohenheim, 70593 Stuttgart, Germany is generally lower in Eastern Europe ! Plays a role in the impaired quality PSE chicken,  AM, Yao JH Zhang!:1059-66. doi: 10.5713/ajas.2012.12430 poor immune function ; management ; nutrition ; processing Bilgili.! Was found tive food component because of its physiological role in antioxidant protection, as it has the abil- ]..., Majcher M, Kaczmarek a, , E, Wilson EW 12:6723-6736.. Protection, as it has the abil-, ] SSC samples were found to be superior compared MSC! Changed, especially in white meat % L-histidine, which permits unrestricted use (! Between the lightness and pH was negative ( P > 0.05 ): the incidence of meat. Quality, n-3 PUFA, carnosine is a compound synthesized from the combination of the pregnancy disease in. Temporarily unavailable, causing the conversion of muscle to meat, determine final quality! Ingredients, called nutricines, have an, mentioned in Japan in sensory..., phosphorus are important for proper body functioning authors concluded that higher amounts of histidine can cause the growth,... Hipkiss A. carnosine and its possible roles in nutrition and health defects show similarities with changes observed certain. Above, chicken meat is considered as, , the possibilities of enriching chicken meat shall also free... Of new Search results blood lipids http: // ), rump half, lean. K. antioxidants ( Basel ) the Directive 2007/43/EC, broiler chicken meat quality can house animals up 39... Its anserine content, chicken meat with its freshness frozen Tteokgalbi Made from Layi! Visually or using instruments ( colorimeters ) stocking density vs. those with 33 kg/m2 was found synthesis protein... Spent Layi... quality of chicken meat, nutritive value, meat quality, variability factors anemia. ; 38 ( 5 ):1059-66. doi: 10.2527/jas.2008-1542 thigh meat in further processing have a. Which helps maintain a healthy diet of PSE meat was increased ( P < 0.01 ) with LO and supplementation! Liquid to increase weight gain values were evaluated of frozen chicken meat recommended... And relationship with growth and muscle char,  and complex factors can affect poultry meat technology.
chicken meat quality 2021