scholarly journals Dietary taurine supplementation improves breast meat quality in chronic heat-stressed broilers via activating the Nrf2 pathway and protecting mitochondria from oxidative attack

2018 ◽  
Vol 99 (3) ◽  
pp. 1066-1072 ◽  
Author(s):  
Zhuang Lu ◽  
Xiaofang He ◽  
Bingbing Ma ◽  
Lin Zhang ◽  
Jiaolong Li ◽  
...  
Keyword(s):  
Meat Quality ◽  
Breast Meat ◽  
Taurine Supplementation ◽  
Nrf2 Pathway ◽  
Oxidative Attack

Intestinal digestibility of selected minerals, growth performance and meat quality in turkeys fed diets supplemented with different sources and levels of zinc

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Kamil Otowski ◽  
Aleksandra Drażbo ◽  
Katarzyna Ognik ◽  
Krzysztof Kozłowski
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Redox Status ◽  
Bursa Of Fabricius ◽  
Breast Meat ◽  
Zn Addition ◽  
Inclusion Level ◽  
Dietary Treatments ◽  
Different Sources ◽  
Intestinal Digestibility

AbstractThe aim of this study was to determine whether dietary supplementation with zinc oxide nanoparticales (NP-ZnO) as a substitute for the conventional ZnO affects the intestinal digestibility of selected minerals, growth performance and meat quality in turkeys. The replacement of ZnO with NP-ZnO had no effect on the intestinal digestibility of Zn, Cu, Fe and Ca, whereas the lowest dose of supplemental Zn reduced Zn digestibility. The applied inclusion levels and sources of Zn had no effect on the growth performance (except the feed intake) of turkeys, including liveability. No differences in the relative weights of the heart, spleen and bursa of Fabricius (except the liver), or the weights of the femur and tibia were found between the dietary treatments. Neither the dose nor the source of supplemental Zn influenced carcass dressing percentage or the share of breast, thigh and drumstick muscles in the carcass. In comparison with the highest and moderate doses of Zn, the lowest inclusion level of Zn contributed to increased yellowness of breast meat (P=0.005). The analyzed doses and sources of supplemental Zn exerted varied effects on the redox status of fresh and frozen breast meat. In conclusion, the growth performance of turkeys, carcass yield and composition as well as the redox status of fresh and frozen breast meat were generally similar, regardless of the dietary source and level of Zn. The beneficial effect of Zn addition at 100 mg/kg was improved Zn and Ca digestibility, and increased redness of breast meat.

scholarly journals Breast meat quality in males and females of fast-, medium- and slow-growing chickens fed diets of 2 protein levels

2021 ◽  
Vol 100 (4) ◽  
pp. 100997
Author(s):  
D. Chodová ◽  
E. Tůmová ◽  
M. Ketta ◽  
V. Skřivanová
Keyword(s):  
Meat Quality ◽  
Breast Meat ◽  
Protein Levels ◽  
Males And Females ◽  
Slow Growing

scholarly journals Breast meat quality of turkey breeder hens at disposal age affected by deep pectoral myopathy

2021 ◽  
pp. 101259
Author(s):  
Érika Nayara Freire Cavalcanti ◽  
Aline Giampietro-Ganeco ◽  
Juliana L.M. Mello ◽  
Heloisa A. Fidelis ◽  
Rodrigo F. Oliveira ◽  
...  
Keyword(s):  
Meat Quality ◽  
Breast Meat ◽  
Breeder Hens

scholarly journals Occurrence of white striping under commercial conditions and its impact on breast meat quality in broiler chickens

2013 ◽  
Vol 92 (6) ◽  
pp. 1670-1675 ◽  
Author(s):  
M. Petracci ◽  
S. Mudalal ◽  
A. Bonfiglio ◽  
C. Cavani
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Breast Meat ◽  
White Striping

scholarly journals 41 Estimating the heritability of meat quality traits in turkeys

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 18-19
Author(s):  
Ryley J Vanderhout ◽  
Michelle Yahiro ◽  
Benjamin Wood ◽  
Shai Barbut ◽  
Jeff S Mohr ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Live Weight ◽  
Drip Loss ◽  
Quality Traits ◽  
Breast Meat ◽  
Meat Yield ◽  
Meat Quality Traits ◽  
White Striping ◽  
Breast Meat Yield

Abstract Genetic selection for improved meat quality traits has been successfully implemented in many livestock species. The objective of this study was to estimate the heritability of several meat quality traits to assess their selection potential in turkeys. Pedigree toms (n = 1,033) were processed at a commercial facility and live weight, breast meat yield (as a percentage of live weight), ultimate pH, color (CIELAB values), drip loss, cooking loss, and shear force were recorded on M. pectoralis superficialis (fillet). White striping was also rated on a 1–4 scale. Heritabilities were estimated using univariate animal models in ASReml version 4.1. Hatch week and age at slaughter were included as fixed effects in the mode,l and 32 generations of pedigree records were used. Breast meat yield (h2 = 0.62; SE = 0.090) showed the highest heritability and was higher compared to previous estimates, probably due to the smaller sample size. Live weight (h2 = 0.31; SE = 0.078), ultimate pH (h2 = 0.36; SE = 0.087), lightness (h2 = 0.28; SE = 0.086), redness (h2 = 0.22; SE = 0.075), and white striping score (h2 = 0.27; SE = 0.085) all had moderate heritabilities. The estimate for ultimate pH was similar to previous studies in broilers but was high compared to previous studies in turkeys. Estimates for color were similar to those found in previous studies involving turkeys. Drip loss and cooking loss had similar heritability estimates of 0.13 (SE = 0.071) and 0.10 (SE = 0.064), respectively, which were akin to previous estimates in pork. Shear force (h2 = 0.02; SE = 0.056) was found to have a very low heritability. In conclusion, the heritability estimates provided in this study show great potential for the inclusion of meat quality traits in selection programs of turkeys. This study is part of a larger project working towards the implementation of genomic information in the selection of turkeys for improved meat quality.

scholarly journals Significance of pH-value for meat quality of broilers: Influence of breed lines

2013 ◽  
Vol 67 (1-2) ◽  
pp. 67-73 ◽  
Author(s):  
M. Ristic ◽  
K. Damme
Keyword(s):  
Meat Quality ◽  
Ph Value ◽  
Storage Period ◽  
Breeding Line ◽  
Breast Meat ◽  
Ph Values ◽  
And Gender

For determination of poultry quality shortly after slaughtering, physical criteria (pH-value, conductivity, colour, juice retention) are of importance. However, they are affected by breeding, transport, cooling and the storage period. PH-values of breast meat (genetically structured material) were recorded shortly after slaughtering (15 min p.m.) and differences between breeding line and gender were found (n=5109). The pH1-values ranged from 5.50 to 6.79. Male broilers showed significantly lower pH1-values than female ones (6.02:6.10). There were also significant differences concerning breeding line and gender. Meat quality (PSE, DFD) of broilers can be recorded quickly and accurately determining the pH1-value of breast meat. Threshold ranges to be considered are ? 5.8 (PSE), 5.9-6.2 (standard meat properties) and ? 6.3 (DFD). This classification is not to be compared to the deviation of pork.

scholarly journals Muscle Antioxidant Activity and Meat Quality Are Altered by Supplementation of Astaxanthin in Broilers Exposed to High Temperature

Antioxidants ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1032 ◽  
Author(s):  
Abdolreza Hosseindoust ◽  
Seung Min Oh ◽  
Han Seo Ko ◽  
Se Min Jeon ◽  
Sang Hoon Ha ◽  
...  
Keyword(s):  
Heat Stress ◽  
Meat Quality ◽  
Antioxidant Status ◽  
Radical Scavenging ◽  
Linear Increase ◽  
Breast Meat ◽  
Necrosis Factor Alpha ◽  
Leg Muscles ◽  
Total Antioxidant ◽  
Leg Muscle

This study investigated the effect of dietary astaxanthin (AST) on the meat quality, antioxidant status, and immune response of chickens exposed to heat stress. Four hundred and eighty male broilers were assigned to four treatments including AST0, AST20, AST40, and AST80 with 0, 20, 40, and 80 ppm astaxanthin supplementation levels, respectively. There was a linear decrease of malondialdehyde (MDA) in leg muscle. Catalase and superoxide dismutase levels in the plasma were linearly increased. There was a linear increase in the level of total antioxidant capacity in the leg muscle. The 3-ethylbenzothiazoline-6-sulfonate reducing activity of leg muscle was significantly increased in the AST80 treatment. The AST40 treatment showed an increase in 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity of leg muscles. Breast meat redness and yellowness were linearly increased. The astaxanthin-supplemented treatments exhibited lower drip loss and MDA concentration of leg muscle compared with the AST0 treatment at days 3 and 9 of storage. Supplementation of 40 or 80 mg/kg astaxanthin significantly decreased heat shock protein (HSP)27, HSP70, tumor necrosis factor alpha, and interleukin-6 expression in the livers. The feather corticosterone was significantly lower in the astaxanthin-supplemented treatments than in the AST0 treatment. In conclusion, astaxanthin decreased the hyperthermic stress level and improved meat quality, and antioxidant status of chickens exposed to heat stress.

scholarly journals The effect of raw and fermented rapeseed cake on growth performance, carcass traits, and breast meat quality in turkey

2019 ◽  
Vol 98 (11) ◽  
pp. 6161-6169 ◽  
Author(s):  
A Drażbo ◽  
K Kozłowski ◽  
K Ognik ◽  
A Zaworska ◽  
J Jankowski
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Carcass Traits ◽  
Breast Meat ◽  
Rapeseed Cake
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