scholarly journals How can heat stress affect chicken meat quality? – a review

2019 ◽  
Vol 98 (3) ◽  
pp. 1551-1556 ◽  
Author(s):  
Gholamreza Zaboli ◽  
Xi Huang ◽  
Xi Feng ◽  
Dong U Ahn
Keyword(s):  
Heat Stress ◽  
Meat Quality ◽  
Chicken Meat

Influence of electrical stunning voltage on bleed out, sensory parameters and color in chicken meat quality

2013 ◽  
Vol 24 ◽  
pp. S89 ◽  
Author(s):  
Marius Mihai Ciobanu ◽  
Boişteanu Paul Corneliu ◽  
Lazar Roxana ◽  
Postolache Alina Narcisa ◽  
Sacca Elena ◽  
...  
Keyword(s):  
Meat Quality ◽  
Chicken Meat ◽  
Sensory Parameters

scholarly journals Ascorbic acid, alpha-tocopherol, and oregano supplements reduce stress-induced deterioration of chicken meat quality

2003 ◽  
Vol 82 (8) ◽  
pp. 1343-1351 ◽  
Author(s):  
JF Young ◽  
J Stagsted ◽  
SK Jensen ◽  
AH Karlsson ◽  
P Henckel
Keyword(s):  
Ascorbic Acid ◽  
Meat Quality ◽  
Chicken Meat ◽  
Alpha Tocopherol

scholarly journals Effect of heat stress on carcass and meat quality of indigenous sheep of Bangladesh

2014 ◽  
Vol 43 (2) ◽  
pp. 147-153 ◽  
Author(s):  
MS Rana ◽  
MA Hashem ◽  
S Akhter ◽  
M Habibullah ◽  
MH Islam ◽  
...  
Keyword(s):  
Heat Stress ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Muscle Area ◽  
Eye Muscle ◽  
Treatment Groups ◽  
Indigenous Sheep ◽  
Heat Treated ◽  
Significant Difference

The research was conducted to study the effect of heat stress on carcass characteristics and meat quality in indigenous sheep. Nine sheep were divided into three groups which were almost similar in age, sex and weight. Three groups were divided as zero hour (T0), four hours (T4) and eight hours (T8) heat exposure to direct sunlight. During experimental period temperature–humidity index (THI) value was calculated as 27.09 which indicated T4 and T8 groups were subjected to heat stress condition for at least four hours and eight hours respectively every day. Slaughter weight, body length and heart girth had no significant difference among the treatment groups. Dry matter, ash and ether extract had no significant difference (p>0.05) among the treatment groups but crude protein were increased with the increase of heat stress from T0 to T8 group (p<0.05). Drip loss was increased (p<0.05) in non-exposure group than treated groups but there is no significant result (p>0.05) found in pH and cooking loss. Carcass weight and eye muscle area had no significant difference (p>0.05) among the treatment groups but dressing percentage was decreased with the increase of time in heat treated groups (p<0.01). Significant difference (p<0.05) were found in weight of heart, kidney, lung + trachea and pluck between control and heat treated groups. The significant difference (p>0.05) in empty gut was found in gut with content and gut fill in heat treated groups. It can be concluded that heat stress had significant changes on carcass characteristics and meat quality of indigenous sheep.DOI: http://dx.doi.org/10.3329/bjas.v43i2.20717 Bang. J. Anim. Sci. 2014. 43 (2): 147-153

Feedlot growth, carcass characteristics and meat quality of hair breed male lambs exposed to seasonal heat stress (winter vs. summer) in an arid climate

Meat Science ◽  
2020 ◽  
Vol 169 ◽  
pp. 108202
Author(s):  
Ulises Macías-Cruz ◽  
Oscar R. Saavedra ◽  
Abelardo Correa-Calderón ◽  
Miguel Mellado ◽  
Noemí G. Torrentera ◽  
...  
Keyword(s):  
Heat Stress ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Arid Climate ◽  
Seasonal Heat

scholarly journals EFFECT OF ADDITION OF ALFALFA MEAL ON CHICKEN MEAT QUALITY

2018 ◽  
Vol 8 (1) ◽  
pp. 681-684
Author(s):  
Jana Tkáčová ◽  
Mária Angelovičová ◽  
Juraj Čuboň ◽  
Adriana Pavelková ◽  
Marek Bobko ◽  
...  
Keyword(s):  
Meat Quality ◽  
Chicken Meat ◽  
Alfalfa Meal

scholarly journals Association of SNPs in AMY1A and AMY2A genes with chicken meat quality and clinical–chemical traits in chicken

2016 ◽  
Vol 61 (1) ◽  
pp. 121-125
Author(s):  
Dongwon Seo ◽  
Hee-Bok Park ◽  
Nuri Choi ◽  
Shil Jin ◽  
Kang-Nyeong Heo ◽  
...  
Keyword(s):  
Meat Quality ◽  
Chicken Meat ◽  
Clinical Chemical ◽  
Chemical Traits

scholarly journals Effects of probiotic (Bacillus subtilis) supplementation on meat quality characteristics of breast muscle from broilers exposed to chronic heat stress

2018 ◽  
Vol 97 (9) ◽  
pp. 3358-3368 ◽  
Author(s):  
T.A. Cramer ◽  
H.W. Kim ◽  
Y Chao ◽  
W Wang ◽  
H.W. Cheng ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Heat Stress ◽  
Meat Quality ◽  
Quality Characteristics ◽  
Breast Muscle
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