scholarly journals Meat quality parameters of broilers from different rearing systems

2005 ◽  
Vol 21 (3-4) ◽  
pp. 133-140
Author(s):  
Snezana Bogosavljevic-Boskovic ◽  
Sreten Mitrovic ◽  
Vera Radovic ◽  
Milun Petrovic
Keyword(s):  
Meat Quality ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Point Of View ◽  
Poultry Meat ◽  
Experimental Investigations ◽  
Meat Production ◽  
Muscular Tissue ◽  
Free Range ◽  
Study Results

Bearing in mind certain established European Union regulations on non-industrial poultry meat production, experimental investigations were conducted with the aim to examine the effect of two different rearing systems (free-range rearing and extensive rearing in the chicken pen) on some meat quality characteristics. Investigation results on the shares of muscular tissue, bones and skin in major carcass parts (breasts, thighs and drumsticks) were used as poultry meat quality parameters. Based upon the obtained study results, it could be concluded that a somewhat higher meat share in breasts and drumsticks was recorded with the free-range-reared broilers as compared to the extensively reared ones. A somewhat higher meat share in the drumsticks was registered with the hens whereas other differences from the point of view of the sex effect were small.

scholarly journals Quantitative meat quality parameters of broilers from different rearing systems

2004 ◽  
Vol 20 (3-4) ◽  
pp. 113-119
Author(s):  
Snezana Bogosavljevic-Boskovic ◽  
Zlatica Pavlovski ◽  
Milun Petrovic ◽  
Vladimir Doskovic
Keyword(s):  
European Union ◽  
Meat Quality ◽  
Quality Parameters ◽  
Abdominal Fat ◽  
Poultry Meat ◽  
Experimental Investigations ◽  
Meat Production ◽  
Initial Material ◽  
Quantitative Characteristics ◽  
By Products

Bearing in mind both certain established European Union regulations on the non-industrial poultry meat production and rearing specificities in our conditions, experimental investigations were conducted with the aim of examining the effect of two different rearing systems (outlet fattening and extensive rearing in the chicken-pen) on major quantitative characteristics of dressed broiler carcasses. The initial material used in the experiment consisted of one-day old chickens of the Hybro G strain. Following the 56-day fattening period, the shares of dressed carcasses, slaughter by-products, abdominal fat and basic carcass parts were determined by measuring at the slaughter line. Based upon the data mentioned, major quantitative meat parameters of trial broilers were calculated. The research results analyzed lead to the conclusion that there are no particularly significant differences between the outlet-reared broilers (one chick per square metre of the outlet area) and the extensively reared ones (12 broilers per square metre of the floor area) in terms of major slaughter characteristics.

scholarly journals The meat quality of layer males from free range in comparison with fast growing chickens

2009 ◽  
Vol 54 (No. 11) ◽  
pp. 490-497 ◽  
Author(s):  
M. Lichovníková ◽  
J. Jandásek ◽  
M. Jůzl ◽  
E. Dračková
Keyword(s):  
Meat Quality ◽  
Live Weight ◽  
Poultry Meat ◽  
Meat Production ◽  
Breast Meat ◽  
Fast Growing ◽  
Free Range ◽  
Overall Acceptability ◽  
Breast Meat Yield

: In chick hatcheries, males of laying hybrids are considered to be “waste” and the majority of these males are killed just after hatching. On the other hand, the interest of consumers in products from alternative systems (organic, free-range) is increasing. The idea was to evaluate the meat quality of these males when they have access to free range because there is not such a study available. The aim of this study was to compare the physical and sensory quality of the meat of layer males with fast-growing broilers at the same age when they had both access to free range and when they were fed to 49 and 90 days of age. Slow-growing ISABROWN (IB) layer males and fast-growing Ross 308 (RS) chickens were kept in free-range conditions to evaluate carcass and meat quality at 49 days and 90 days of age. Live weight, carcass yield, breast meat yield and the proportion of abdominal fat were significantly higher (<I>P</I> < 0.001) in RS at both ages. The proportions of fat in the breast meat were significantly lower (<I>P</I> < 0.01) in IB at both ages. The value of pH 24 h was significantly higher in IB and the meat was darker (<I>P</I> < 0.001) in these chickens. The overall acceptability was significantly better (<I>P</I> < 0.01) in IB at 90 days of age. The laying males are acceptable for an alternative system of poultry meat production from the aspect of meat quality. The quality was comparable or even higher in comparison with fast-growing chickens.

Meat quality and carcass characteristics of Norwegian dairy and Holstein-Friesian cattle

2007 ◽  
Vol 2007 ◽  
pp. 110-110
Author(s):  
R.M. Kirkland ◽  
D.C. Patterson ◽  
B.W. Moss ◽  
T.W.J. Keady ◽  
R.W.J. Steen
Keyword(s):  
Meat Quality ◽  
Production Systems ◽  
Carcass Characteristics ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Production Data ◽  
Dairy Traits ◽  
Holstein Friesian ◽  
Friesian Cattle ◽  
Norwegian Dairy

Any evaluation of breeds or production systems for beef must consider effects on production, carcass and meat quality characteristics. Holstein-Friesian (HF) cattle are bred for dairy traits only, while Norwegian dairy cattle (NOR) have been selected with some emphasis on beef characteristics. A comparison of production data from bulls of these two breeds has been presented previously (Kirkland et al., 2005). The objective of the present study was to evaluate specific carcass and meat quality parameters of HF and NOR bulls.

scholarly journals ANALYSIS OF PERSONAL AUXILIARY FACILITIES ON THE SUBJECT OF THE READINESS TO CONDUCT BUSINESS ACTIVITIES

2021 ◽  
Vol 2 (71) ◽  
pp. 15-18
Author(s):  
G. Assanova ◽  
M. Saginbayeva ◽  
S. Aytkhozhin ◽  
D. Nurpeisov
Keyword(s):  
Goal Setting ◽  
Rural Areas ◽  
Point Of View ◽  
Poultry Meat ◽  
Small Scale ◽  
Meat Production ◽  
Ministry Of Education ◽  
Social Nature ◽  
The Subject ◽  
The Republic

This article is written based on the results of two years of research during the implementation of the Grant financing project of the Ministry of Education of the Republic of Kazakhstan No. AR08053217 "Development of a model for the effective functioning of personal subsidiary farms on the example of poultry meat production", 2020-2022. The basis of this article is the study of such form of farming in rural areas as personal subsidiary farms. The importance of private farming is actualized both in matters of a social nature in rural areas, and issues of sustainable development of entire sectors of the economy. The article clarifies the main socio-economic functions of personal subsidiary farms. The basics of motivation and goal-setting are considered in the direction of entrepreneurship. And in this regard, a model is given for increasing the business activity of personal subsidiary farms based on small-scale poultry meat production. The model is described from the point of view of the mechanisms of interaction of participants, and from the point of view of the organization.

scholarly journals Influence of Different Production Systems on the Quality and Shelf Life of Poultry Meat: A Case Study in the German Sector

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Antonia Albrecht ◽  
Martin Hebel ◽  
Maureen Mittler ◽  
Carola Hurck ◽  
Katharina Kustwan ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Meat Quality ◽  
Production Line ◽  
Production Systems ◽  
Quality Parameters ◽  
Poultry Meat ◽  
Poultry Production ◽  
Conventional Production ◽  
White Striping

Production-specific factors, such as breeding, diet, and stress, are known to influence meat quality, but the effect of different husbandry systems on the development of quality parameters and shelf life has hardly been investigated. Thus, the aim of the study was the investigation of an alternative production system based on a slow-growing, corn-fed, and antibiotics-free chicken line compared with conventional poultry production. Additionally, the effect on meat quality, microbiology, and spoilage was analyzed. In total, 221 breast filets from a German poultry meat producer were investigated. Nutritional, biochemical, and cooking loss analyses were conducted on a subset of samples 24 h after storage. The rest of the samples were stored aerobically at 4°C, and the spoilage process was characterized by investigating pH, color, lipid oxidation, microbiology, and sensory attributes subsequently every two days during storage. The alternative production line showed a significantly healthier nutritional profile with a higher protein and lower fat content. Additionally, the amount of L-lactic acid and D-glucose was significantly higher than in the conventional production line. The color values differed between both production lines, with the corn-fed line displaying more yellowish filets. The lipid oxidation and microbial spoilage were not affected by the production line. The shelf life did not differ between the investigation groups and was deemed 7 days in both cases. Despite the highest severity of white striping being observed most in the conventional production line, there was no overall difference in the incidence among groups. The purchase decision was affected by the occurrence of white striping and showed a tendency for a higher acceptance for the alternative production line.

scholarly journals Non-inferiority trial of two commercial zilpaterol HCl brands in Bos indicus cattle under humid tropical conditions

2018 ◽  
Vol 5 (2) ◽  
Author(s):  
Agustín Nieto-Carmona ◽  
Jeny Aguilar-Acevedo ◽  
María De la Salud Rubio-Lozano ◽  
Pedro Antonio Alvarado-García ◽  
Graciela Tapia ◽  
...  
Keyword(s):  
Meat Quality ◽  
Bos Indicus ◽  
Quality Parameters ◽  
Control Group ◽  
Meat Production ◽  
Untreated Control Group ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Tropical Conditions ◽  
Reference Preparation

Commercial availability of a generic zilpaterol HCl (ZH) premix preparation for beef cattle in Mexico motivated a non-inferiority trial vs the reference preparation. The trial was conducted on zebu-type cattle (Bos indicus) under humid tropical conditions. Meat production and basic meat quality were assessed for 810 zebu bulls, aged 18-22 months and weighing 430 to 490 kg. Bulls were randomly assigned into one of three groups: ZHg, treated with the generic ZH (Zipamix®) preparation; ZHr, treated with the reference ZH (Zilmax®) preparation, and Cg, the untreated control group. Housing, shade surface, feeding and water availability were highly homogeneous between the animals’ pens. Results for the measured productive and meat quality parameters showed that both ZH-treated groups had higher values than the Cg (P < 0.05), and differences between the ZHg and ZHr groups were not statistically significant, thus fulfilling the criteria of a non-inferior ZH preparation. In this assay, ZH supplementation did not modify the amounts of moisture, fat, protein or ash in the Longissimus dorsi muscle compared with the meat from non-supplemented animals, and the overall meat acceptability was unaffected (P > 0.05).

scholarly journals Carcass Yields and Physiochemical Meat Quality of Semi-extensive and Intensively Farmed Impala (Aepyceros melampus)

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 418 ◽  
Author(s):  
Tersia Needham ◽  
Retha A. Engels ◽  
Daniel Bureš ◽  
Radim Kotrba ◽  
Berndt J. van Rensburg ◽  
...  
Keyword(s):  
Meat Quality ◽  
Proximate Composition ◽  
Production Systems ◽  
Quality Parameters ◽  
Meat Production ◽  
Production Potential ◽  
Game Species ◽  
Physiochemical Parameters ◽  
Aepyceros Melampus

The effects of sex and production systems on carcass yield, meat quality and proximate composition of sub-adult impala were evaluated by culling 35 impala from intensive (12 males) and semi-extensive (12 males and 11 females) production systems within the same game farm. While no sexual dimorphism was found for carcass weights, male impala had a higher dressing percentage than females, indicating a higher meat production potential. Few differences were observed for yields between the male impala from the different production systems, but physical meat quality parameters indicated possible stress for those kept intensively. Minor differences existed in physiochemical parameters between various impala muscles for the two sexes and production systems, providing little motivation for these factors to be considered when processing sub-adult impala carcasses. Impala meat from both sexes, all muscles and all production systems produced meat with shear force values below 43 N, and thus may be considered as tender. Furthermore, the proximate composition of all impala meat in this study ranged from 74.7 to 77.0 g/100g moisture, 20.7 to 23.5 g/100g protein, 1.2 to 2.2 g/100g fat and 1.1 to 1.3 g/100g ash content. These values compare favorably to other game species, indicating that impala meat may serve as a lean protein source.

scholarly journals Growth and Meat Quality of Prestice Black-Pied and (Landrace × Large White) × Duroc Pigs

2018 ◽  
Vol 66 (3) ◽  
pp. 701-705 ◽  
Author(s):  
Pavel Nevrkla ◽  
Eva Václavková ◽  
Pavel Horký ◽  
Vendula Kamanová ◽  
Zdeněk Hadaš ◽  
...  
Keyword(s):  
Meat Quality ◽  
Quality Parameters ◽  
Meat Production ◽  
Drip Loss ◽  
Large White ◽  
Hybrid Combination ◽  
Native Breed ◽  
Meat Content ◽  
Intramuscular Fat Content

The objective of the performed experiment was to evaluate growth performance and selected carcass traits and meat quality parameters in pigs of a native Czech breed Prestice Black-Pied pig (PB) and a commercial hybrid (H) used for meat production. The observation included 40 pigs, 20 pigs of the native breed PB and 20 pigs of the hybrid combination. The PB piglets showed higher (P ≤ 0.05) birth weight than the H piglets. The lifetime weight gain was higher (P ≤ 0.01) in the H pigs than in the PB pigs. The results also showed higher (P ≤ 0.01) backfat thickness in the PB breed than in the H pigs. Lean meat content was higher (P ≤ 0.01) in the hybrid pigs than in the PB breed. Higher (P ≤ 0.01) values of intramuscular fat content were found in the PB pigs than in the H pigs. Drip loss value was higher (P ≤ 0.01) in the H pigs by 1.3 % than in the PB pigs. The PB pigs showed more favourable (P ≤ 0.05) values of pH45,24 in comparison with the hybrid pigs.

scholarly journals 4. Quality of Poultry Meat from Native Chicken Breeds – A Review

2016 ◽  
Vol 16 (2) ◽  
pp. 347-368 ◽  
Author(s):  
Zofia Sokołowicz ◽  
Józefa Krawczyk ◽  
Sylwester Świątkiewicz
Keyword(s):  
Body Weight ◽  
Farming System ◽  
Egg Laying ◽  
The Body ◽  
Poultry Meat ◽  
Meat Production ◽  
Free Range ◽  
Housing Systems ◽  
Native Breed

Abstract The objective of the paper was to demonstrate the possibilities of using Polish native breeds of chickens for the production of meat for its specific quality features in the light of worldwide researches. The object of the analysis was the quality of meat from slow-growing chickens raised in varied housing systems, including capons and poulards. The findings of studies on the quality of poultry meat from native breeds obtained from post-production cockerels and from hens in their post egg-laying stage have shown that there are chances for their use in meat production. Native breed hens can also be used as foundation material for the production of capons, poulards or international mixed breeds for purposes of extensive farming. The body weight of native breed hens, including their muscle build depend on the bird’s genotype, feeding, length of exploitation and farming system. Meat from native breed hens, raised in free-range systems has less fat, but with higher polyunsaturated fatty acids in their meat muscles as well as a healthier ratio of n-6/n-3 PUFA acids. Outdoor free-range access influences the meat colour, i.e., bright coloured breast muscle (L*) as well as increased intensity of red coloration of leg muscles (b*). Caponisation of hens enhances intensified body weight gains along with increased fattening of meat. In comparison with cockerel meat, the meat of capons is more juicy, tender and of better taste, while poulard meat has distinctively favourable sensory values in comparison with broiler chicken meat.

Poultry meat production in free-range systems: perspectives for tropical areas

2017 ◽  
Vol 73 (2) ◽  
pp. 309-320 ◽  
Author(s):  
M. Martínez-Pérez ◽  
L. Sarmiento-Franco ◽  
R.H. Santos-Ricalde ◽  
C.A. Sandoval-Castro
Keyword(s):  
Poultry Meat ◽  
Meat Production ◽  
Free Range ◽  
Tropical Areas
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