An experiment was performed to evaluate the effects of dietary metabolizable energy (ME) and lysine on carcass characteristics and meat quality in Arbor Acres (AA) broilers from 1 to 56 days of age. A total of 2,970 1-d-old male broiler chicks were randomly allocated to nine dietary treatments (three ME levels in combination with three lysine levels), and dietary ME and lysine concentrations we...

Current research was conducted to estimate heritability and genetic correlations for carcass composition and fat deposition in Japanese quail at 42 and 91 d of age. Studied traits were BW at 42 and 91 d of age (BW42, BW91), carcass weight and percentage, breast meat weight and percentage, thigh weight and percentage, abdominal fat weight and abdominal fat percentage (AFP), skin weight and skin ...

Background: Controlling and reducing the food-borne illnesses remain one of the most challenging problems encountered by food authorities worldwide. This study was conducted to assess the microbiological quality of chicken breast, chicken liver, local and imported offal, and ground beef meat products sold in the Lebanese retail market. Methods: Thirty-five chicken breast and liver samples prod...

An experiment was conducted to examine the effects of supplementing broiler feed with hesperidin or naringin, on growth performance, carcass characteristics, breast meat quality and the oxidative stability of breast and thigh meat. Two hundred and forty 1-day-old Ross 308 broiler chickens were randomly assigned to 6 groups. One of the groups served as a control (C) and was given commercial basa...

Effects of the combination of aerobic and anaerobic packaging on color, lipid oxidation, and volatile production were determined to establish a modified packaging method to control quality changes in irradiated raw turkey meat. Lipid oxidation was the major problem with aerobically packaged irradiated turkey breast, while retaining characteristic irradiation off-odor volatiles such as dimethyl ...

Extracts of essential oils (EO) such as thymol, carvacrol, and cinnamaldehyde that occur naturally in oregano, thyme, and cinnamon have previously been shown to have positive effects on broiler performance. However, it was not known if these EO compounds affect the sensory characteristics of the broiler meat produced. The present study examined the effects of feeding 3 different blends of EO (D...

the objective of the present study was to determine the effects of feeding high levels of l-arginine on growth performance, blood metabolites, and carcass meat quality of female ross broiler chickens at the starter period. in this experiment, 192 day old chicks were fed with 4 dietary treatments (100%, 153%, 168% and 183% of digestible arginine, based on the ross catalogue recommendation) with ...

Chilling is a critical step in poultry processing to attain high-quality meat and to meet the USDA-Food Safety and Inspection Service temperature standards. This study was conducted to determine the effects of commercially available chilling systems on quality and safety of broiler meat. A total of 300 carcasses in 2 replications were randomly selected from a commercial processor and subjected ...

Two experiments were conducted to compare the effects of a 70:30 argon:carbon dioxide Modified Atmosphere Stun-Kill (MASK) system to both a low voltage (LV) and a high current (HC) electrical stunning and conventional killing system on broiler breast rigor development and meat quality. In Experiment 1, the effects on breast muscle pH and meat tenderness of the MASK system and the LV system were...

The objective of this study was to determine the effects of physical restraint and electrical stunning on plasma corticosterone, postmortem metabolism, and quality of broiler breast muscle. Before slaughter, a total of 160 Arbor Acres broilers were randomly categorized into 2 replicate pens (80 broilers per pen) and every pen was randomly divided into 4 groups (free struggle, physical restraint...