in this research the effects of different levels of oily and aqueous extracts of chamomile flower on biochemical characteristics and quality of breast meat were examined. using 400 broiler chicken (cup 500) in to 5 treatments, with 4 replicates and 20 chickens per replicate chicken were daily treated with 85 and 128 mg per kg body weight aqueous extracts, and 14 and 21 mg per kg body weight of ...

A completely randomized design with 7 replications (n = 7, treatments = 5 with 8 subsamples per treatment) was used to evaluate the effects of feeding various levels of distillers dried grains with solubles (DDGS; 0, 6, 12, 18, and 24%) on broiler breast and thigh meat quality. Broilers were harvested in a pilot scale processing plant with commercial prototype equipment at 42 d of age. The righ...

Growth performance, body composition, body conformation and meat quality were evaluated in crossbred pigs originating from three sire lines selected for leanness and conformation. The crossbred P, which was based on Belgian Piétrain had a leaner carcass and a better ham conformation compared to the other crossbreds. The presence of the halothane gene resulted in poorer meat quality in compariso...

In this study, we compared qualities and physiochemical traits of meat from Berkshire (black color) pigs with those of meat from 3-way Landrace (white color) × Yorkshire (white color) × Duroc (red color) crossbred pigs (LYD). Meat quality characteristics, including pH, color, drip loss, cooking loss, and free amino acid, fatty acid, vitamin, and mineral contents of longissimus dorsi muscles, we...

The evolution of livestock production is analysed on its historical perspective and forecasted up to year 2020. Livestock production needs at year 2020 and the amount of required animal populations are estimated on the basis of the trend of the period 1971-1999 relative to human population, consumption, and animal efficiency index. At word level, the deficit between production and needs is rema...

There are many slaughter procedures that religions and cultures use around the world. The two that are commercially relevant are the halal and kosher methods practiced by Muslims and Jews respectively. The global trade in red meat and poultry produced using these two methods is substantial, thus the importance of the quality of the meat produced using the methods. Halal and kosher slaughter per...

Introduction Overall quality of meat is determined by a combination of many factors including intramuscular fat, marbling, water absorption and pH. These factors also influence the quality of meat such as tenderness, juiciness and flavor at the time of eating (palatability) (AMSA, 2001). Marbling, which is defined as the intramuscular fat intermingled with lean within a muscle, has great influe...

Data collected from 690 purebred Duroc pigs from 2009 to 2012 were used to estimate the heritability, and genetic and phenotypic correlations between production and meat quality traits. Variance components were obtained through the restricted maximum likelihood procedure using Wombat and SAS version 9.0. Animals were raised under the same management in five different breeding farms. The average...

Proteomics allows studying large numbers of proteins, including their post-translational modifications. Proteomics has been, and still are, used in numerous studies on skeletal muscle. In this article, we focus on its use in the study of livestock muscle development and meat quality. Changes in protein profiles during myogenesis are described in cattle, pigs and fowl using comparative analyses ...

The use of electrical stimulation (ES) as a management tool to improve meat quality and efficiency of meat processing is reviewed. The basis of the efficacy of ES is its ability to fast track postmortem glycolysis, which in turn stimulates myriad histological, physical, biochemical, biophysical and physiological changes in the postmortem muscle. Electrical stimulation hastens the onset and reso...