This study aimed to examine the effect of bird age on the contents of endogenous bioactive compounds, including carnosine, anserine, creatine, betaine, and carnitine, in meat from a certified meat-type commercial Korean native chicken strain (KNC; Woorimatdag). Additionally, the effects of the meat type (breast or leg meat) and the state of the meat (raw or cooked) were examined. Cocks of KNC w...

The micromolar calcium-activated neutral protease gene (CAPN1) is a physiological candidate gene for meat tenderness. Four previously identified single nucleotide polymorphism (SNP) markers located within the CAPN1 gene were evaluated for their associations with variation in the meat tenderness of a Chinese indigenous chicken breed, a higher meat quality breed (i.e., Qingyuan partridge chicken)...

We conducted a study to evaluate the effects of intramuscular fat levels on the sensory characteristics of duck breast meat. Combining duck genotypes (Muscovy, Pekin, and their crossbreed hinny and mule ducks) and feeding levels (overfeeding between 12 and 14 wk of age vs. ad libitum feeding) enabled us to obtain a wide range of lipid levels in breast muscle. The average values were between 2.5...

Consumer awareness of the health benefits of n-3 fatty acids is growing and is driving consumer demand for enriched food products. Enrichment of meat with n-3 fatty acids is an opportunity for the broiler production sector to add value to their product, but enrichment can increase the cost of production. A study was conducted to determine an optimal production strategy for n-3 enrichment of bro...

A study on the prevalence of common food borne pathogens (Salmonella, Staphylococcus and E. Coli) in chicken meat obtained from wet market in Bangalore under different processing conditions was carried out. Results revealed higher prevalence of Salmonella in the range of 25 to 65 per cent and the level of contamination of meat with Salmonella decreased with increase in sophistication of slaught...

This experiment was conducted to compare carcass characteristics of native quality chicken white Lueyang (WL), modern commercial broiler strain Arbor Acres breeder (AA) and their respective F cross when 1 achieve a common live body weight. A total of 300 day-old chicks were allotted to three groups and reared under the same conditions until they reached market weight (1800±20 g) respectively, t...

The effects of caponization on growth, body measurements, carcass traits, meat quality, and the mRNA expression of three genes related to lipid metabolism in Guang-xi Yellow roosters were evaluated. Thirty roosters (25 days) of similar weight were randomly divided equally into the experimental (capons, n = 15) and control (intact males, n = 15) groups. Caponization was conducted at 28 days of a...

Body composition and meat quality traits are important economic traits of chickens. The development of high-throughput genotyping platforms and relevant statistical methods have enabled genome-wide association studies in chickens. In order to identify molecular markers and candidate genes associated with body composition and meat quality traits, genome-wide association studies were conducted us...

This study was aimed to measure the dietary effects of probiotic Bacillus subtilis strain fmbj (BS fmbj) on antioxidant capacity and oxidative stability of chicken breast meat during storage. Treatment groups were fed the basal diet with BS fmbj at 0 g/kg (CON), 0.2 g/kg (BS-1), 0.3 g/kg (BS-2), or 0.4 g/kg (BS-3) doses without antibiotics. During 8 days of storage at 4°C, BS-2 group showed a s...

The general method for stunning poultry before slaughter is by immersion of a chicken's head into an electrified waterbath. This method results in carcass and meat quality deficiencies. The major problems are hemorrhages and a delay in onset of rigor mortis, which increases the risk of cold shortening with early deboning. In two experiments, this study examines the early postmortem metabolism i...