Consumer interest in free-range and organic poultry is growing. An experiment was conducted to assess the impact of alternative genotype and production systems on the sensory attributes of chicken meat. Specifically, a slow-growing genotype and a fast-growing genotype were raised for 91 and 63 d. The slow-growing birds were placed before the fast-growing birds to achieve a similar final BW at p...

This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. R...

BACKGROUND Differences in the types and percentages of essential amino acids (EAAs) in food could influence the value of protein consumed and proteins with a high content of EAAs are the most important components of poultry meat. The use of probiotics for meat and carcass quality improvement has been questioned, while feed supplementation with thyme essential oil (TEO) could be considered as us...

The effects on meat quality resulting from alternative dietary protein sources (Spirulina and Hermetia meal) in poultry diets are studied to determine the overall suitability of these ingredients considering state-of-the-art packaging practices-highly oxygenated modified atmosphere packaging (HiOx MAP). We monitored standard slaughterhouse parameters, such as live weight, carcass weight, dresse...

the present study conducted to investigate the effect of energy sources and levels on performance and breast meat amino acids profile in cobb 500 broiler chicks. a total of 600 1-day-old cobb 500 broiler chicks with an average weight of 39 ± 0.50 g were randomly divided into five treatments. each treatment was further divided into four replicates. chicks were fed a basal diet based on corn and ...

Sound exposure effects have been investigated by broadcasting a group of broilers with sound of Quran verses (Group B) whereas the other group is the control broilers (Group C). The growth rate comparisons in terms of weight and raw meat texture measured by shear force have been investigated. Twenty-seven broilers were randomly selected from each group on Day 24 and weight measurement was carri...

BACKGROUND Adolescence may be a period of increased susceptibility to breast cancer due to regular division of undifferentiated cells that occurs between puberty and first birth. Red meat consumption during early adult life has been associated with breast cancer, but intake during adolescence has not been examined prospectively. We aimed to assess the relationship between red meat intake during...

Wooden breast myopathy (WB) strongly affects the poultry industry mainly in terms of consumers rejection and economical loses, due to morphological changes broiler muscle tissue consequently low meat quality. The aim this study is evaluate histomorphometry fibers fillets broilers with severity levels WB myopathy. histological evaluation considered 30 samples pectoralis major level (ten normal f...

The effects of antioxidants and double packaging combinations on color, lipid oxidation, and volatiles production in irradiated raw and cooked turkey breast were determined. Ground meat was treated with antioxidants (none, sesamol + alpha-tocopherol, or gallate + alpha-tocopherol), and patties were prepared. The patties were packaged under vacuum, packaged aerobically, or double packaged (vacuu...

S OF PAPERS 221 46 Protein extractability of breast muscle from broilers and three non commercial strains of chicken. B. M. Rathgeber*1, R. M. Currie2, K. L. Thompson1, and F. G. Silversides3, 1Agriculture & Agri-Food Canada, Kentville, NS, Canada, 2Nova Scotia Agricultural College, Truro, NS, Canada, 3Agriculture & Agri-Food Canada, Agassiz, BC, Canada. The extractability of myofibrillar prote...