Interactions between the naked neck gene, sex, and fluctuating ambient temperature on heat tolerance, growth, body composition, meat quality, and sensory analysis of slow growing meat-type broilers

2007 ◽  
Vol 110 (1-2) ◽  
pp. 33-45 ◽  
Author(s):  
A NDRI ◽  
S MIGNONGRASTEAU ◽  
N SELLIER ◽  
C BEAUMONT ◽  
M TIXIERBOICHARD
Keyword(s):  
Body Composition ◽  
Ambient Temperature ◽  
Meat Quality ◽  
Heat Tolerance ◽  
Sensory Analysis ◽  
Naked Neck ◽  
Slow Growing ◽  
Naked Neck Gene ◽  
Meat Type

scholarly journals Cytogenetic Study of Early Chicken Embryos: Effect of Naked Neck Gene and High Ambient Temperature

1995 ◽  
Vol 74 (6) ◽  
pp. 903-909 ◽  
Author(s):  
K. LADJALI ◽  
M. TIXIER-BOICHARD ◽  
A. BORDAS ◽  
P. MÉRAT
Keyword(s):  
Ambient Temperature ◽  
Cytogenetic Study ◽  
High Ambient Temperature ◽  
Naked Neck ◽  
Chicken Embryos ◽  
Naked Neck Gene

Influence of different tropical stress conditions on biochemical parameters invarious broiler strains

2016 ◽  
Vol 50 (1) ◽  
Author(s):  
S. A. Amrutkar ◽  
V. K. Saxena ◽  
Simmi Tomar
Keyword(s):  
Heat Tolerance ◽  
Present Experiment ◽  
Biochemical Parameters ◽  
Stress Conditions ◽  
Broiler Chicks ◽  
Biochemical Traits ◽  
Naked Neck ◽  
Blood Biochemical ◽  
Exposure Trial ◽  
Naked Neck Gene

The present experiment was conducted to study the effect of different tropical stress conditions on biochemical traits in various broiler strains during 3 to 4 weeks of age. Introgressing some important major genes likes Naked neck (Na) and Frizzle (F) into broiler germplasm may substantially improve the heat tolerance. Hence, the experiment was designed to evaluate three indigenously developed broilers <italic>viz</italic>. CARIBRO-Tropicana (Naked neck and Frizzle gene bearing), CARIBRO-Mritunjai (Naked neck gene bearing) and CARIBRO-Vishal (Normal plumaged) under different THI (i.e. 72, 85 and 91) for 4 hours daily for 7 days. Total 324 broiler chicks (i.e. 36 chicks in each group) of 3 weeks of age were used in this study. The changes in blood biochemical parameters (i.e. Na, K, Glucose and ACTH) were examined in these experiments at 0<sup>th</sup>, 3<sup>rd</sup> and <sub>7</sub>th into exposure trials. The glucose, ACTH were observed lowest in frizzle and highest in normal plumaged birds under different THI. In experiment Na and K were observed higher in Frizzle and lowest in normal plumaged birds under different THI. The CARIBRO-Vishal showed highest stress as compared to other group. Higher the THI more severe was the effect on the traits. During the 7 day of exposure trial, birds of all the genetic group exhibited the phenomenon of acclimatization as reveled by the averages of various traits at different days into the exposure.

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 Does the Naked Neck Meat Type Chicken Yield Lower Methionine Requirement Data?

Animals ◽  
2015 ◽  
Vol 5 (2) ◽  
pp. 151-160 ◽  
Author(s):  
Daulat Khan ◽  
Christian Wecke ◽  
Frank Liebert
Keyword(s):  
Naked Neck ◽  
Meat Type

scholarly journals Influence of Meat Type, Sex and Storage Time on Fatty Acid Profile of Free Range Dalmatian Turkey

2016 ◽  
Vol 39 (2) ◽  
pp. 167-174 ◽  
Author(s):  
Maja Mauric ◽  
Kristina Starcevic ◽  
Sven Mencik ◽  
Mario Ostovic ◽  
Anamaria Ekert Kabalin
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Point Of View ◽  
Chain Polyunsaturated Fatty Acid ◽  
Turkey Meat ◽  
Free Range ◽  
Health Promoting ◽  
And Storage ◽  
Slow Growing ◽  
Meat Type

AbstractDalmatian turkey is a slow growing breed kept in free range systems. It is a type of “old fashioned poultry” whose meat is present on the market and accepted by consumers. However, no information about its meat quality and fatty acid profile is available. The chemical composition of the meat was influenced by gender and meat type and these differences could be important from the consumer’s point of view. Fatty acid composition was characterized by the predominance of n6 fatty acids, especially C18:2n6 and a high n6/n3 ratio. Increased time of storage strongly reduced the long chain polyunsaturated fatty acid (LC PUFA) and increased atherogenicity and thrombogenicity indices (AI and TI) in thigh tissue. The content of beneficial n3 PUFA was influenced by meat type, with lower values of C18:3n3 and higher values of LC PUFA in the breast compared to the thighs. The potential intake of LC PUFA of comercial turkey in the human diet was lower in comparison to poultry fed with complete feed mixtures. An interesting fact was the higher DHA values in comparison with DPA values in breast tissue, which is characteristic of old poultry breeds. The Dalmatian turkey is a highly valued traditional product and an important archaic breed for gene preservation and biodiversity. Nevertheless, Dalmatian turkey meat could be even further improved by minimal dietary manipulation to become a product with additional health promoting effects.

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