scholarly journals Further evidence for the existence of broiler chicken PFN (pale, firm, non-exudative) and PSE (pale, soft, exudative) meat in brazilian commercial flocks

2018 ◽  
Vol 38 (4) ◽  
pp. 704-710
Author(s):  
Leila Moreira de CARVALHO ◽  
Maria Érica da Silva OLIVEIRA ◽  
Arlan Silva FREITAS ◽  
Arnoud Clementino SOUSA NETO ◽  
Elza Iouko IDA ◽  
...  
Keyword(s):  
Broiler Chicken ◽  
Exudative Meat

scholarly journals Development of a gas chamber for detecting broiler chicken halothane sensitivity and PSE (Pale, Soft, Exudative) meat formation

2009 ◽  
Vol 52 (spe) ◽  
pp. 189-194 ◽  
Author(s):  
Denis Fabrício Marchi ◽  
Alexandre Oba ◽  
Iris Lamberti Ziober ◽  
Adriana Lourenço Soares ◽  
Elza Iouko Ida ◽  
...  
Keyword(s):  
Flow Rate ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Pure Oxygen ◽  
Rapid Technique ◽  
Pse Meat ◽  
Exudative Meat ◽  
Gas Chamber

The objective of this work was to investigate the use of a halothane to screen broiler chickens prone to develop PSE (Pale, Soft, Exudative) meat through a special gas chamber connected to a veterinarian anaesthetic apparatus developed in our laboratory. Anaesthesia was induced with approx. 3.0% halothane at a flow rate of 6.0 Lm-1 in pure oxygen for 5 min. Commercial male broilers (n=342) aged 46 days old were evaluated and classified as either halothane sensitive (HAL+) or insensitive (HAL-), depending on the leg rigidity response. Approximately 27.5% (n=94) of broilers were HAL+ and 72.5% (n=248) were HAL-. This is a simple and rapid technique to evaluate broiler sensitivity to halothane and identify broilers prone to develop PSE meat. The occurrence of PSE meat in HAL insensitive broiler chicken samples suggests that other factors are related to PSE occurrence.

scholarly journals The effect of management of transport and lairage conditions on broiler chicken breast meat quality and DOA (Death on Arrival)

2009 ◽  
Vol 52 (spe) ◽  
pp. 205-211 ◽  
Author(s):  
Alexandre Oba ◽  
Mauricio de Almeida ◽  
João Waine Pinheiro ◽  
Elza Iouko Ida ◽  
Denis Fabricio Marchi ◽  
...  
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Chicken Breast ◽  
Breast Meat ◽  
Commercial Line ◽  
Exudative Meat ◽  
Chicken Breast Meat

The aim of this work was to evaluate the influence of time of broiler chicken transportation and lairage prior to slaughtering on the occurrence of PSE (Pale, Soft, Exudative) meat and Death On Arrival (DOA) under non-commercial conditions in the Brazilian summer. Male birds (n=250) from a commercial line were subjected to different periods of journey (30, 90, and 180 min) and lairage (0, 90, and 180 min) before slaughtering. The occurrence of PSE was higher in broilers subjected to shorter journeys and lairage periods, whereas DOA was more pronounced upon longer periods of transport and lairage. The DOA occurrence percentage was much higher in comparison to commercially available figures, confirming that broiler chickens are very sensitive to both transport and lairage maneuvers.

Improving transport container design to reduce broiler chicken PSE (pale, soft, exudative) meat in Brazil

2015 ◽  
Vol 87 (2) ◽  
pp. 277-283 ◽  
Author(s):  
Rafael S. Spurio ◽  
Adriana L. Soares ◽  
Rafael H. Carvalho ◽  
Vivaldo Silveira Junior ◽  
Moisés Grespan ◽  
...  
Keyword(s):  
Broiler Chicken ◽  
Transport Container ◽  
Exudative Meat

scholarly journals Broiler chicken PSE (Pale, Soft, Exudative) meat and water release during chicken carcass thawing and brazilian legislation

2013 ◽  
Vol 56 (6) ◽  
pp. 996-1001 ◽  
Author(s):  
Talita Kato ◽  
Claudia Freitas Barbosa ◽  
Elza Iouko Ida ◽  
Adriana Lourenço Soares ◽  
Massami Shimokomaki ◽  
...  
Keyword(s):  
Broiler Chicken ◽  
Water Release ◽  
Brazilian Legislation ◽  
Chicken Carcass ◽  
Exudative Meat

scholarly journals Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat

2010 ◽  
Vol 119 (3) ◽  
pp. 1201-1204 ◽  
Author(s):  
Allan E. Wilhelm ◽  
Magali B. Maganhini ◽  
Francisco J. Hernández-Blazquez ◽  
Elza I. Ida ◽  
Massami Shimokomaki
Keyword(s):  
Protease Activity ◽  
Broiler Chicken ◽  
Exudative Meat

scholarly journals Biochemical and Utralmicroscopic Evaluation of Myofibril Proteins and Collagen during Ageing in Broiler Chicken PSE (Pale, Sof, Exudative) Meat

2019 ◽  
Vol 62 ◽  
Author(s):  
Denis Fabrício Marchi ◽  
Flávia Maria Beteto ◽  
Gleice Rocha dos Santos Almeida ◽  
Adriana Lourenço Soares ◽  
Francisco Javier Hernandez-Blazquez ◽  
...  
Keyword(s):  
Broiler Chicken ◽  
Exudative Meat

Kualitas Fisik Daging Ayam Broiler yang Diberi Minyak Buah Merah dalam Pakan Komersial

2019 ◽  
Vol 6 (1) ◽  
pp. 20
Author(s):  
Abdul Rahman Ollong ◽  
Rizki Arizona ◽  
Rusli Badaruddin
Keyword(s):  
Moisture Content ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Broiler Meat ◽  
Fruit Oil ◽  
Water Holding ◽  
Range Test

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality  of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect  of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity

THE AGE DYNAMICS OF BIOCHEMICAL BLOOD INDICES IN BROILER CHICKEN (Gallus gallus L.)

2018 ◽  
Vol 53 (4) ◽  
pp. 820-830
Author(s):  
I.A. Egorov ◽  
◽  
A.A. Grozina ◽  
V.G. Vertiprakho ◽  
T.N. Lenkova ◽  
...  
Keyword(s):  
Broiler Chicken ◽  
Gallus Gallus ◽  
Age Dynamics ◽  
Blood Indices

The effect of a biologically active additive based on amaranth extract on meat productivity of broiler chicken

2020 ◽  
Vol 6 (3) ◽  
pp. 304-310
Author(s):  
Ellada K. Рapunidi ◽  
◽  
Sergey Yu. Smolentsev ◽  
Galina S. Stepanova ◽  
Svetlana N. Savdur ◽  
...  
Keyword(s):  
Broiler Chicken ◽  
Biologically Active ◽  
Active Additive ◽  
Meat Productivity
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